I know that for many beginning bakers it's a challenge to make a good pie crust.
Bisquick has made it easy.
Follow these simple directions for a successful crust.
For those that do not have access to Bisquick, I have included a homemade recipe for it. It makes about 12 cups that can be stored unrefrigerated in an airtight container for up to 6 months.
1 C bisquick mix
1/4 C butter (1/2 stick), softened
2 - 3 TBS boiling water
Heat oven to 450 degrees ( bake for a cream filled pie) , otherwise use as directed for an unbaked pie crust .
Mix Bisquick and butter in a small bowl
Add water
Stir vigorously unti soft dough forms
Press with floured hands into a 9" pie pan and make holes in the bottom with a fork.
Bake until light brown for about 8 - 10 minutes
Cool completely and fill.
Homemade Bisquick Mix:
10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening
In a large bowl:
flour
baking powder
sugar
salt
Mix Well
Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.
Store in an airtight container for up to 6 months, unrefrigerated.
Enjoy!
Peace in the Kitchen!
Saturday, October 12, 2013
Cheddar Cheese Spoonbread
3 C whole milk
1 C corn meal
1 C shredded sharp cheddar cheese
1 tsp baking powder
1 tsp salt
1/4 tsp pepper
1/8 tsp Tabasco Sauce
3 TBS chopped fresh chives or green onions
2 TBS pimentos, drained
3 eggs, separated
Butter the bottom and sides of a 2 quart souffle dish
In a large saucepan:
Simmer 2 C of the milk over medium heat
Gradually add cornmeal stirring until thickened, about 5 minutes
Remove from heat, add cheese and stir until melted and combined
In a small bowl, whisk well:
baking powder
Tabasco Sauce
chives
pimento
remaining milk
Stir into cornmeal mixture
Stir in egg yolks
In a separate bowl:
Beat egg whites until stiff peaks form
Fold whites into batter
Pour into prepared dish
Bake at 325 degrees for 55 - 60 minutes, until lightly golden brown and set
Transfer dish to a wire rack to cool slightly
Serve warm
Enjoy!
Peace in the Kitchen!
1 C corn meal
1 C shredded sharp cheddar cheese
1 tsp baking powder
1 tsp salt
1/4 tsp pepper
1/8 tsp Tabasco Sauce
3 TBS chopped fresh chives or green onions
2 TBS pimentos, drained
3 eggs, separated
Butter the bottom and sides of a 2 quart souffle dish
In a large saucepan:
Simmer 2 C of the milk over medium heat
Gradually add cornmeal stirring until thickened, about 5 minutes
Remove from heat, add cheese and stir until melted and combined
In a small bowl, whisk well:
baking powder
Tabasco Sauce
chives
pimento
remaining milk
Stir into cornmeal mixture
Stir in egg yolks
In a separate bowl:
Beat egg whites until stiff peaks form
Fold whites into batter
Pour into prepared dish
Bake at 325 degrees for 55 - 60 minutes, until lightly golden brown and set
Transfer dish to a wire rack to cool slightly
Serve warm
Enjoy!
Peace in the Kitchen!
Friday, October 11, 2013
Jalapeno Bites
Trisha Yearwood stole my heart when she made these. I just re posted the recipe. I can't wait to make them. In Texas, we love "hot". we love jalapenos, we love to take something to a "gathering" so, I had to post this recipe. These are very simple and they have to be yummy with jalapenos, and cream cheese. I was impressed with how simple they are to make.
I adapted the recipe.
I used a 1 1/2 " cookie scoop, mine were larger than the recipe. It made 2 dozen . Trisha's recipe makes 3 dozen. I baked them for 20 minutes. I think the next time I make them I may add some chile powder or cayenne pepper to the batter, maybe 1/8 tsp, just to give them a Texas kick! I increased the amount o jalapenos too.
Ingredients
One 8-ounce package Cream Cheese, softened
8 ounces Parmesan, grated (about 2 cups) when you buy an 8oz. container, it's 2 cups.
3/4 C seeded and chopped Jalapeno peppers
1 large Egg, beaten
3 cups dry Plain Breadcrumbs
Directions
Preheat the oven to 350 degrees F.
Mix the Cream Cheese, Parmesan, Jalapenos and Egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the Breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.
Enjoy!
Peace in the Kitchen!
I adapted the recipe.
I used a 1 1/2 " cookie scoop, mine were larger than the recipe. It made 2 dozen . Trisha's recipe makes 3 dozen. I baked them for 20 minutes. I think the next time I make them I may add some chile powder or cayenne pepper to the batter, maybe 1/8 tsp, just to give them a Texas kick! I increased the amount o jalapenos too.
Ingredients
One 8-ounce package Cream Cheese, softened
8 ounces Parmesan, grated (about 2 cups) when you buy an 8oz. container, it's 2 cups.
3/4 C seeded and chopped Jalapeno peppers
1 large Egg, beaten
3 cups dry Plain Breadcrumbs
Directions
Preheat the oven to 350 degrees F.
Mix the Cream Cheese, Parmesan, Jalapenos and Egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the Breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.
Enjoy!
Peace in the Kitchen!
Thursday, October 10, 2013
Pumpkin Cheese Muffins / Thanksgiving 2013
Previously I posted a recipe for Pumpkin Muffcakes. I wanted to add the Pumpkin Cheese Muffin recipe for Thanksgiving.
I can't seem to get enough pumpkin this time of year and I know I'm not alone.
I have so many muffin recipes for Thanksgiving, it's going to be hard to choose for the menu.
1 C pumpkin puree, ( not pumpkin pie pumpkin)
3 TBS sour cream
2 eggs
1/2 C (1stick) butter, melted
2 C flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/2 tsp cayenne pepper
1 1/2 tsp black pepper
1/2 C dark brown sugar
1 1/2 C grated cheddar cheese
fresh chopped thyme
Spray a 12 cup muffin tin with vegetable cooking spray
In a bowl, whisk:
Pumpkin
sour cream
Whisk well
Add:
eggs
butter
Whisk well
In a separate bowl, whisk:
flour
baking powder
salt
cayenne pepper
black pepper
brown sugar
Whisk well
Fold wet ingredients into dry ingredients
Fold in 1 C cheese
Divide batter evenly among the muffin cups
Sprinkle tops with remaining cheese and fresh thyme
Bake at 400 degrees for 20 minutes, until golden brown and a paring knife comes out clean in the center.
Cool in the pan on a wire rack for 10 minutes
Remove muffins to a wire rack and cool completely, or serve immediately, warm!
Enjoy!
Peace in the Kitchen!
I can't seem to get enough pumpkin this time of year and I know I'm not alone.
I have so many muffin recipes for Thanksgiving, it's going to be hard to choose for the menu.
1 C pumpkin puree, ( not pumpkin pie pumpkin)
3 TBS sour cream
2 eggs
1/2 C (1stick) butter, melted
2 C flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/2 tsp cayenne pepper
1 1/2 tsp black pepper
1/2 C dark brown sugar
1 1/2 C grated cheddar cheese
fresh chopped thyme
Spray a 12 cup muffin tin with vegetable cooking spray
In a bowl, whisk:
Pumpkin
sour cream
Whisk well
Add:
eggs
butter
Whisk well
In a separate bowl, whisk:
flour
baking powder
salt
cayenne pepper
black pepper
brown sugar
Whisk well
Fold wet ingredients into dry ingredients
Fold in 1 C cheese
Divide batter evenly among the muffin cups
Sprinkle tops with remaining cheese and fresh thyme
Bake at 400 degrees for 20 minutes, until golden brown and a paring knife comes out clean in the center.
Cool in the pan on a wire rack for 10 minutes
Remove muffins to a wire rack and cool completely, or serve immediately, warm!
Enjoy!
Peace in the Kitchen!
Wednesday, October 9, 2013
Spinach Swiss Appetizer Squares
1 C flour
1 tsp baking soda
1 1/2 tsp salt
1 C milk
3 eggs, beaten
1 pound of Swiss Cheese, shredded
2 (10oz.) packages of frozen spinach, thaw, drain well, pat dry with paper towels.
4 green onions, entire onion chopped
1/2 C butter (1 stick)
In a medium bowl:
flour
baking soda
salt
Whisk Well
Stir in, by hand:
milk
eggs
Fold in:
cheese
spinach
onions
Mix Well
Melt butter in a 9"X13" baking pan in a 350 degree oven.
Cover the entire bottom with the melted butter.
Spoon the Spinach mixture evenly into the pan.
Bake at 350 degrees for 30 minutes, until lightly browned.
Cool slightly
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
1 tsp baking soda
1 1/2 tsp salt
1 C milk
3 eggs, beaten
1 pound of Swiss Cheese, shredded
2 (10oz.) packages of frozen spinach, thaw, drain well, pat dry with paper towels.
4 green onions, entire onion chopped
1/2 C butter (1 stick)
In a medium bowl:
flour
baking soda
salt
Whisk Well
Stir in, by hand:
milk
eggs
Fold in:
cheese
spinach
onions
Mix Well
Melt butter in a 9"X13" baking pan in a 350 degree oven.
Cover the entire bottom with the melted butter.
Spoon the Spinach mixture evenly into the pan.
Bake at 350 degrees for 30 minutes, until lightly browned.
Cool slightly
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Apple Sauce
I often recommend Jonagold Apples for my tart, pie or crisp recipes. I was researching the best Apples for Apple Sauce and the list of best Apples for various recipes including eating them fresh off the tree, Pies, Apple Sauce. Tarts, etc.... every list included Jonagold. I think it was the only variety on every list.
Here's my favorite recipe for Jonagold Apple Sauce:
12 Jonagold Apples, peeled, cored and chopped into 1/2" pieces
1/2 C Organic Apple Juice
1 TBS Irish Butter
1 tsp Cinnamon
1 TBS Raw Honey or Pure Maple Syrup ( Grade B or Grade A Dark Amber are the best Maple Syrups)
In a saucepan:
Melt butter on low
Add apple juice, apples , cinnamon
Cover and simmer on low for 20 minutes, stir occasionally
Add honey or maple syrup and mix well
Remove from heat
Mash with a potato masher to retain some chunks or use a stick blender ( immersion blender) and puree.
Enjoy!
Peace in the Kitchen!
Here's my favorite recipe for Jonagold Apple Sauce:
12 Jonagold Apples, peeled, cored and chopped into 1/2" pieces
1/2 C Organic Apple Juice
1 TBS Irish Butter
1 tsp Cinnamon
1 TBS Raw Honey or Pure Maple Syrup ( Grade B or Grade A Dark Amber are the best Maple Syrups)
In a saucepan:
Melt butter on low
Add apple juice, apples , cinnamon
Cover and simmer on low for 20 minutes, stir occasionally
Add honey or maple syrup and mix well
Remove from heat
Mash with a potato masher to retain some chunks or use a stick blender ( immersion blender) and puree.
Enjoy!
Peace in the Kitchen!
Warm Barley Salad with Green Beans, Corn and Mint
As I was getting rid of some old magazines today, I saved some interesting recipes. This is another recipe from Cucina Italiana from 2001.
I've altered the recipe based on cooking instructions.
Barley is nutritious and full of vitamins. It's also a great source of protein, fiber and complex carbohydrates. It has no cholesterol and is low in fat.
It can be used in Casseroles, Soups, Salads, Curries, Stews and
even Desserts.
Warm Barley Salad with Green Beans , Corn and Mint:
2 TBS Olive oil + 1TBS
1/2 C each of Onion, Carrots, Celery ( chopped)
1/2 pound of fresh Green Beans, cut into 1" pieces
1/2 pound of Pearl Barley
3 C Vegetable Broth ( canned or from Bouillon Cubes)
A splash of White Wine
10 fresh Mint Leaves, chopped
1/2 C of canned Corn, drained
Salt and Pepper to taste
Heat 2 TBS of Olive Oil in a Sauté Pan, on medium heat, cook until softened:
Onion
Carrot
Celery
Add Green Beans and continue to cook for 3 minutes.
Rinse and drain the Barley
In a large Saucepan, ( if using Vegetable Bouillon) bring 3 C of Water to a Boil with the Bouillon Cubes, according to Bouillon instructions)
Otherwise, heat the Vegetable Broth.
Toss Barley in with the Vegetable Mixture.and stir to mix well.
Add a Splash of Red Wine.
Add the Barley/Vegetable Mixture into the Saucepan with the Broth.
Cover the Pan and Simmer on Low for 45 minutes, or until the Barley is tender.
Remove from Heat, Stir in the Mint and Corn.
Salt and pepper to taste.
Place in a Serving Bowl and Drizzle with Remaining 1 TBS of Olive Oil.
Serve Warm
Enjoy!
Peace in the Kitchen.
I've altered the recipe based on cooking instructions.
Barley is nutritious and full of vitamins. It's also a great source of protein, fiber and complex carbohydrates. It has no cholesterol and is low in fat.
It can be used in Casseroles, Soups, Salads, Curries, Stews and
even Desserts.
Warm Barley Salad with Green Beans , Corn and Mint:
2 TBS Olive oil + 1TBS
1/2 C each of Onion, Carrots, Celery ( chopped)
1/2 pound of fresh Green Beans, cut into 1" pieces
1/2 pound of Pearl Barley
3 C Vegetable Broth ( canned or from Bouillon Cubes)
A splash of White Wine
10 fresh Mint Leaves, chopped
1/2 C of canned Corn, drained
Salt and Pepper to taste
Heat 2 TBS of Olive Oil in a Sauté Pan, on medium heat, cook until softened:
Onion
Carrot
Celery
Add Green Beans and continue to cook for 3 minutes.
Rinse and drain the Barley
In a large Saucepan, ( if using Vegetable Bouillon) bring 3 C of Water to a Boil with the Bouillon Cubes, according to Bouillon instructions)
Otherwise, heat the Vegetable Broth.
Toss Barley in with the Vegetable Mixture.and stir to mix well.
Add a Splash of Red Wine.
Add the Barley/Vegetable Mixture into the Saucepan with the Broth.
Cover the Pan and Simmer on Low for 45 minutes, or until the Barley is tender.
Remove from Heat, Stir in the Mint and Corn.
Salt and pepper to taste.
Place in a Serving Bowl and Drizzle with Remaining 1 TBS of Olive Oil.
Serve Warm
Enjoy!
Peace in the Kitchen.
Grilled Zucchini Rolls with Lemon Ricotta
I have a copy of Cucina Italiana from 2001. I was getting rid of some magazines today and I found this interesting Vegetarian recipe using grilled zucchini , ricotta cheese and lemon zest.
Ingredients
- One 3-pound container fresh ricotta
- Zest of 2 lemons, finely chopped
- Pinch of red pepper flakes
- 2½ tablespoons extra-virgin olive oil, plus extra
- Salt and freshly ground pepper
- 2 large zucchini
- Baby arugula for garnish (or if unavailable, substitute regular arugula, julienned)
Instructions
To make the lemon ricotta: In a large mixing bowl, mix the ricotta with the zest, red pepper flakes, and olive oil and add salt and pepper to taste. Mix until well blended.
Heat a grill or grill pan. Using a mandoline or Y-shaped vegetable peeler, make 12 thin, lengthwise slices of zucchini about 1/8-inch thick. Brush slices lightly with olive oil and grill for approximately 30 seconds or until zucchini is soft and grill-marked. Remove to a rack and let cool.
Lay grilled zucchini strips on a flat work surface. Add approximately 1 tablespoon of the ricotta mixture to one end of the strip and roll. Garnish with baby arugula.
Dallas Morning News Taste Section 9/9/2013 Moosewood Restaurant and Cookbook! Vegetarian / Vegan Recipes
Moosewood Cookbook recipes:
Vegetable Barley Soup
Stovetop Almond Oatmeal
Falafel Burgers
Autumn Smoothie
Vegan Chocolate Cake
Vegan Orange Chocolate Glaze
The first recipe I thought about posting was Chocolate Buttermilk Pie. I actually love Chocolate and I love Buttermilk Pie. Wouldn't that be a win win recipe to blog about? But, I decided to pass on that one.
Actually I'm not posting a recipe from the paper today, but I will choose some favorites from my Moosewood Cookbook. I've chosen to blog about a Cook Book and a Restaurant.
The headline read, "Moosewood keeps pace with the ideal it inspired"
I happen to be a fan of the Moosewood and their cookbooks. Moosewood began as a vegetarian restaurant and has evolved over the years.
"In the bearded, Birkenstocked 70's, the Moosewood Restaurant in upstate New York was more than a vegetarian eatery. It was the standard bearer of a movement, representative of a lifestyle, an ethic and an ideal".
"Quite simply, today's Moosewood is not the vegetarian menu of four decades ago". "Recipes for dukkah-crusted fish and Turkish borekas extend the restaurant's reputation for introducing international concepts and lighten the load on the obligatory tofu recipes; brown rice has been joined by grains and quinoa".
"The original Moosewood Cookbook, published in 1977 was the point of entry for many of today's older vegetarians (though not all of the restaurant's dishes were vegetarian)".
Vegetable Barley Soup :
1/2 C raw hulled barley ( it's best to get the barley cooking first and then prepare the rest of the ingredients for the soup. You can even cook it the day before, then the soup can be made in about an hour)
7 C water
3 TBS olive oil
2 C chopped onions
1/4 tsp salt
1 1/2 C cubed white potatoes
1/2 C diced celery
1 C diced red bell peppers
1 c peeled and diced carrots
1 C cut green beans ( 1" pieces)
1 C cubed yellow summer squash ( or zucchini)
1 C chopped mushrooms
1/2 tsp dried thyme
1/4 tsp dried marjoram
2 TBS dry sherry
2 TBS barley miso
pepper to taste
1/3 C chopped fresh parsley
chopped scallions
Rinse Barley , place in a saucepan with 3 C of the water.
Bring to a boil, cover and simmer on low until tender, about 1 1/4C to 1 1/2 C hours, drain
Warm oil in a large soup pot.
Add onion and salt, cook on medium high , stirring occasionally, about 8 minutes
Heat and simmer the remaining 4 C of the water in a separate saucepan
Stir in potatoes, celery, bell pepper, carrots, green beans, squash and mushrooms into the onions until well coated with oil. Add marjoram, thyme and sherry. Cook for 2 minutes, stirring constantly.
Pour the simmering water into the soup pot.
Ladle out 1/2 C of the water and combine with the miso to form a smooth paste. Return it to the pot.
Add pepper to taste, cover and simmer until the vegetables are tender, about 15 minutes.
Add the drained barley to the soup and stir in the parsley and cook for 5 minutes more.
Serve topped with scallions.
Enjoy!
Peace in the Kitchen!
Oatmeal was such a common food for Hippy Communes.I though I'd choose one of the recipes from the Cook Book.
lower heat to medium low and simmer for about 5 minutes, stirring occasionally.
Meanwhile, toast the almonds in a single layer on an un greased cookie sheet pan at 350 degrees for 5 - 10 minutes, until fragrant and golden brown.
Finely chop them in a coffee grinder or a food processor.
While the almonds are toasting:
Add preserves to oatmeal and cook for an additional 5 minutes, stirring.
Oatmeal should begin to be sooth and thickened.
Remove from heat, cool for 2 -3 minutes and serve immediately.
As an option, add additional nuts, preserves or brown sugar to top the oatmeal.
Enjoy!
Peace in the Kitchen!
Autumn Smoothie:
1 ripe pear ( use a really ripe and juicy pear), peeled, cored, chopped
1/2 C unsweetened apple juice
1/2 C soy or almond milk
1 tsp pure vanilla extract
2 drops pure almond extract
a pinch of cinnamon
Puree all ingredients in a blender.
Serve over ice
Enjoy!
Peace in the Kitchen!
Vegan Chocolate Cake:
1 1/2 C unbleached white flour
1/3 C unsweetened cocoa powder ( I use a good Dutch Processed Cocoa)
1/2 tsp baking soda
1/2 tsp salt
1 C sugar
1/2 C vegetable oil
1 C chilled brewed coffee
2 tsp vanilla
2 TBS cider vinegar
Preheat the oven to 375 degrees
Oil an 8" square or round baking pan and dust with a little sifted cocoa \or line with parchment paper, or use my foolproof Pan Release Recipe found on the blog under Tips, Hints and More.
In a medium bowl, sift together:
flour
cocoa
soda
salt
sugar
In another bowl combine:
oil
coffee
vanilla
Pour liquid ingredients into dry ingredients and combine until smooth.
Add vinegar and stir briefly
The baking soda will begin to react with the vinegar immediately, leaving pale swirls in the batter.
Without wasting time, pour the batter into the prepared pan.
Bake at 375 degrees for 25 - 30 minutes
Cool on a wire rack
When completely cooled, transfer to a serving platter.
Dust the cake with powdered sugar or the following Vegan Orange Chocolate Glaze.
Vegan Orange Chocolate Glaze:
1 1/2 C semi chocolate chips
3 TBS fresh orange juice
1 tsp freshly grated orange peel.
In a double boiler or a small heavy saucepan:
melt the chocolate chips with the orange juice and orange peel on medium heat, blending thoroughly.
Spread the glaze over the cooled cake and allow to cool before cutting and serving.
Enjoy!
Peace in the Kitchen!
Vegetable Barley Soup
Stovetop Almond Oatmeal
Falafel Burgers
Autumn Smoothie
Vegan Chocolate Cake
Vegan Orange Chocolate Glaze
The first recipe I thought about posting was Chocolate Buttermilk Pie. I actually love Chocolate and I love Buttermilk Pie. Wouldn't that be a win win recipe to blog about? But, I decided to pass on that one.
Actually I'm not posting a recipe from the paper today, but I will choose some favorites from my Moosewood Cookbook. I've chosen to blog about a Cook Book and a Restaurant.
The headline read, "Moosewood keeps pace with the ideal it inspired"
I happen to be a fan of the Moosewood and their cookbooks. Moosewood began as a vegetarian restaurant and has evolved over the years.
"In the bearded, Birkenstocked 70's, the Moosewood Restaurant in upstate New York was more than a vegetarian eatery. It was the standard bearer of a movement, representative of a lifestyle, an ethic and an ideal".
"Quite simply, today's Moosewood is not the vegetarian menu of four decades ago". "Recipes for dukkah-crusted fish and Turkish borekas extend the restaurant's reputation for introducing international concepts and lighten the load on the obligatory tofu recipes; brown rice has been joined by grains and quinoa".
"The original Moosewood Cookbook, published in 1977 was the point of entry for many of today's older vegetarians (though not all of the restaurant's dishes were vegetarian)".
Vegetable Barley Soup :
1/2 C raw hulled barley ( it's best to get the barley cooking first and then prepare the rest of the ingredients for the soup. You can even cook it the day before, then the soup can be made in about an hour)
7 C water
3 TBS olive oil
2 C chopped onions
1/4 tsp salt
1 1/2 C cubed white potatoes
1/2 C diced celery
1 C diced red bell peppers
1 c peeled and diced carrots
1 C cut green beans ( 1" pieces)
1 C cubed yellow summer squash ( or zucchini)
1 C chopped mushrooms
1/2 tsp dried thyme
1/4 tsp dried marjoram
2 TBS dry sherry
2 TBS barley miso
pepper to taste
1/3 C chopped fresh parsley
chopped scallions
Rinse Barley , place in a saucepan with 3 C of the water.
Bring to a boil, cover and simmer on low until tender, about 1 1/4C to 1 1/2 C hours, drain
Warm oil in a large soup pot.
Add onion and salt, cook on medium high , stirring occasionally, about 8 minutes
Heat and simmer the remaining 4 C of the water in a separate saucepan
Stir in potatoes, celery, bell pepper, carrots, green beans, squash and mushrooms into the onions until well coated with oil. Add marjoram, thyme and sherry. Cook for 2 minutes, stirring constantly.
Pour the simmering water into the soup pot.
Ladle out 1/2 C of the water and combine with the miso to form a smooth paste. Return it to the pot.
Add pepper to taste, cover and simmer until the vegetables are tender, about 15 minutes.
Add the drained barley to the soup and stir in the parsley and cook for 5 minutes more.
Serve topped with scallions.
Enjoy!
Peace in the Kitchen!
Oatmeal was such a common food for Hippy Communes.I though I'd choose one of the recipes from the Cook Book.
Stovetop Almond Oatmeal:
2 C rolled oats ( Old Fashioned Oats) , not quick cooking oats.
4 C water
1 tsp salt
1 C whole, un blanched almonds ( In Texas, we would use toasted pecans)
3 TBS raspberry or apricot preserves
Brown sugar or additional preserves as a topping.
In a saucepan with a lid, bring to a boil:
water
saltlower heat to medium low and simmer for about 5 minutes, stirring occasionally.
Meanwhile, toast the almonds in a single layer on an un greased cookie sheet pan at 350 degrees for 5 - 10 minutes, until fragrant and golden brown.
Finely chop them in a coffee grinder or a food processor.
While the almonds are toasting:
Add preserves to oatmeal and cook for an additional 5 minutes, stirring.
Oatmeal should begin to be sooth and thickened.
Remove from heat, cool for 2 -3 minutes and serve immediately.
As an option, add additional nuts, preserves or brown sugar to top the oatmeal.
Enjoy!
Peace in the Kitchen!
Autumn Smoothie:
1 ripe pear ( use a really ripe and juicy pear), peeled, cored, chopped
1/2 C unsweetened apple juice
1/2 C soy or almond milk
1 tsp pure vanilla extract
2 drops pure almond extract
a pinch of cinnamon
Puree all ingredients in a blender.
Serve over ice
Enjoy!
Peace in the Kitchen!
Vegan Chocolate Cake:
1 1/2 C unbleached white flour
1/3 C unsweetened cocoa powder ( I use a good Dutch Processed Cocoa)
1/2 tsp baking soda
1/2 tsp salt
1 C sugar
1/2 C vegetable oil
1 C chilled brewed coffee
2 tsp vanilla
2 TBS cider vinegar
Preheat the oven to 375 degrees
Oil an 8" square or round baking pan and dust with a little sifted cocoa \or line with parchment paper, or use my foolproof Pan Release Recipe found on the blog under Tips, Hints and More.
In a medium bowl, sift together:
flour
cocoa
soda
salt
sugar
In another bowl combine:
oil
coffee
vanilla
Pour liquid ingredients into dry ingredients and combine until smooth.
Add vinegar and stir briefly
The baking soda will begin to react with the vinegar immediately, leaving pale swirls in the batter.
Without wasting time, pour the batter into the prepared pan.
Bake at 375 degrees for 25 - 30 minutes
Cool on a wire rack
When completely cooled, transfer to a serving platter.
Dust the cake with powdered sugar or the following Vegan Orange Chocolate Glaze.
Vegan Orange Chocolate Glaze:
1 1/2 C semi chocolate chips
3 TBS fresh orange juice
1 tsp freshly grated orange peel.
In a double boiler or a small heavy saucepan:
melt the chocolate chips with the orange juice and orange peel on medium heat, blending thoroughly.
Spread the glaze over the cooled cake and allow to cool before cutting and serving.
Enjoy!
Peace in the Kitchen!
Tuesday, October 8, 2013
Pumpkin Baked Oatmeal
I had almost given up on Oatmeal recipes. I have given up on the concept of making it in a crock - pot and I haven't really found a great baked oatmeal recipe. I think this may be the one!
I have to give credit to someone for this recipe, it's not my own. I am constantly researching recipes and I'm not sure the route I took to discover this one. So, I'll start with giving credit to Melissa's Southern Style Kitchen and then to Barefeet in the Kitchen....Maybe these are the ones where I found it.
I don't want to take credit for it, but if I've missed the origin and someone reads this, please let me know.
3 C Old Fashioned Rolled Oats
1/2 C brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 C raisins
3 eggs
1/2 C pumpkin puree ( not pumpkin pies filling)
1/4 C vegetable oil ( I changed this from Olive Oil, I'm not a fan of adding olive oil to a recipe like this. the flavor is too strong. I have theory that you cook with vegetable and "eat " Olive Oil.
1 1/2 C whole milk
1/2 tsp vanilla extract ( get the best you can afford)
Pre heat the oven to 350 degrees.
Grease an 8"X8" baking dish or a 2 quart casserole dish.
You can grease it with butter or the Pan Release Recipe that I use.
Pour the batter into the prepared baking dish and bake for 30 - 40 minutes.
Enjoy!
Peace in the Kitchen!
I have to give credit to someone for this recipe, it's not my own. I am constantly researching recipes and I'm not sure the route I took to discover this one. So, I'll start with giving credit to Melissa's Southern Style Kitchen and then to Barefeet in the Kitchen....Maybe these are the ones where I found it.
I don't want to take credit for it, but if I've missed the origin and someone reads this, please let me know.
3 C Old Fashioned Rolled Oats
1/2 C brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 C raisins
3 eggs
1/2 C pumpkin puree ( not pumpkin pies filling)
1/4 C vegetable oil ( I changed this from Olive Oil, I'm not a fan of adding olive oil to a recipe like this. the flavor is too strong. I have theory that you cook with vegetable and "eat " Olive Oil.
1 1/2 C whole milk
1/2 tsp vanilla extract ( get the best you can afford)
Pre heat the oven to 350 degrees.
Grease an 8"X8" baking dish or a 2 quart casserole dish.
You can grease it with butter or the Pan Release Recipe that I use.
Pour the batter into the prepared baking dish and bake for 30 - 40 minutes.
Enjoy!
Peace in the Kitchen!
Sunday, October 6, 2013
Harvesting Rosemary Today!
We grow a lot of Rosemary and we cook with Rosemary.
I have many recipes utilizing Fresh Rosemary and we have it available all year.
I cut branches during the summer and bundle them together with twine and hang the bunches in the garage, to dry.
When they're completely dry, I squeeze, twist and strip the needles from the branches. I compost the branches and process the dried needles in a coffee grinder that I only use for dried herbs.
I combine the crushed Rosemary with French Sea Salt and put some of it in a Clay Shaker that we bought in London. The remainder is put in my Herb Box.
I use the Rosemary infused Salt in many dishes that I cook.
I love the taste of Herb infused Sea Salt.
I also dry Basil and Oregano from our Herb Garden.
Even if you don't have the space for a large Herb Garden, you can grow Herbs indoors in Terra Cotta Pots.
I hope you take the time to grow and use your own Fresh and Dried Herbs.
I posted some pictures of the process.
Enjoy!
Peace in the Kitchen!
I have many recipes utilizing Fresh Rosemary and we have it available all year.
I cut branches during the summer and bundle them together with twine and hang the bunches in the garage, to dry.
When they're completely dry, I squeeze, twist and strip the needles from the branches. I compost the branches and process the dried needles in a coffee grinder that I only use for dried herbs.
I combine the crushed Rosemary with French Sea Salt and put some of it in a Clay Shaker that we bought in London. The remainder is put in my Herb Box.
I use the Rosemary infused Salt in many dishes that I cook.
I love the taste of Herb infused Sea Salt.
I also dry Basil and Oregano from our Herb Garden.
Even if you don't have the space for a large Herb Garden, you can grow Herbs indoors in Terra Cotta Pots.
I hope you take the time to grow and use your own Fresh and Dried Herbs.
I posted some pictures of the process.
Enjoy!
Peace in the Kitchen!
 |
| Some of the branches before they're stripped |
 |
| These are the needles after they're stripped |
 |
| This is the Coffee Grinder that I only use for dried herbs and the clay shaker that we bought in London |
 |
| This is my Herb Box, it contains, Herbed Sea Salt Salt Free Seasoning Plain Sea Salt Herbes de Provence Lemon Pepper Pepper Corns ( in the well you can't see) The lid swings around to expose the wells |
Fruit Cheesecake Shooters from The Pioneer Woman / Ree Drummond
I just saw this crazy, simple, sort of amazing dessert on The Pioneer Woman.
There really isn't a recipe for these, it's just so simple.
She calls them shooters based on the small wine glasses she used. You could use what ever size glass you have.
Here are the basic ingredients and the amounts of each would depend on how many guests you're serving and how large the glasses are.
Graham Crackers, place them in a zip lock bag and roughly crush with a rolling pin, ( they'll become the crust )
1 8oz. package of cream cheese to 1 can of sweetened condensed milk, beaten well in a stand mixer or by hand until it becomes creamy smooth, ( this becomes the "cheesecake filling").
Canned Pie Filling, your favorite flavor..... Cherry, Blueberry, Apple , Peach , Lemon, Strawberry... etc.( this becomes the topping)
Slivered Almonds, roughly chopped.
Begin layering the glasses in the following order:
1. Some Graham Cracker Crumbs
2. Some Cheese Cake Filling , place it in a pastry bag or( ziplock, with a small cut in one corner), and pipe it into the glasses)
3. Some Pie Filling
4. Sprinkle with some Almonds
That's It!
It doesn't get much easier than that and they are delicious!
Enjoy!
Peace in the Kitchen!
There really isn't a recipe for these, it's just so simple.
She calls them shooters based on the small wine glasses she used. You could use what ever size glass you have.
Here are the basic ingredients and the amounts of each would depend on how many guests you're serving and how large the glasses are.
Graham Crackers, place them in a zip lock bag and roughly crush with a rolling pin, ( they'll become the crust )
1 8oz. package of cream cheese to 1 can of sweetened condensed milk, beaten well in a stand mixer or by hand until it becomes creamy smooth, ( this becomes the "cheesecake filling").
Canned Pie Filling, your favorite flavor..... Cherry, Blueberry, Apple , Peach , Lemon, Strawberry... etc.( this becomes the topping)
Slivered Almonds, roughly chopped.
Begin layering the glasses in the following order:
1. Some Graham Cracker Crumbs
2. Some Cheese Cake Filling , place it in a pastry bag or( ziplock, with a small cut in one corner), and pipe it into the glasses)
3. Some Pie Filling
4. Sprinkle with some Almonds
That's It!
It doesn't get much easier than that and they are delicious!
Enjoy!
Peace in the Kitchen!
Pumpkin Bread in a Can !
Pumpkin Bread in a Can:
While we're in the mood for Fall and Pumpkin recipes, I thought I'd post this recipe for Pumpkin Bread made in a Can.
The Cans for this recipe are 14.5oz. and it make 3 Cans.
They can be Cans of Soup or Vegetables. Remove the labels, wash the can well and dry them well.
Spray the interior with a cooking spray, I use my recipe for Pan Release ( it's foolproof).
4 C flour
2 C packed brown sugar
2 tsp cinnamon
2 TBS baking powder
1/2 tsp baking soda
1/2tsp salt
2 C canned pumpkin (not Pie Pumpkin)
1 C milk
2/3 C butter, softened
4 eggs
Combine dry ingredients (the first 6 listed), in a medium bowl (with a hand mixer) or in the bowl of a stand mixer with a whisk attachment, whisk well.
Add pumpkin, milk, butter and eggs. Beat well.
Fill cans 2/3 full.
Options:
walnuts, chopped
raisins
dried cranberries
chocolate chips
Add to batter (by hand) after all ingredients are well incorporated.
Bake at 350 degrees for 1 hour or until a knife comes out clean when tested in the center.
Enjoy!
Peace in the Kitchen!
While we're in the mood for Fall and Pumpkin recipes, I thought I'd post this recipe for Pumpkin Bread made in a Can.
The Cans for this recipe are 14.5oz. and it make 3 Cans.
They can be Cans of Soup or Vegetables. Remove the labels, wash the can well and dry them well.
Spray the interior with a cooking spray, I use my recipe for Pan Release ( it's foolproof).
4 C flour
2 C packed brown sugar
2 tsp cinnamon
2 TBS baking powder
1/2 tsp baking soda
1/2tsp salt
2 C canned pumpkin (not Pie Pumpkin)
1 C milk
2/3 C butter, softened
4 eggs
Combine dry ingredients (the first 6 listed), in a medium bowl (with a hand mixer) or in the bowl of a stand mixer with a whisk attachment, whisk well.
Add pumpkin, milk, butter and eggs. Beat well.
Fill cans 2/3 full.
Options:
walnuts, chopped
raisins
dried cranberries
chocolate chips
Add to batter (by hand) after all ingredients are well incorporated.
Bake at 350 degrees for 1 hour or until a knife comes out clean when tested in the center.
Enjoy!
Peace in the Kitchen!
Saturday, October 5, 2013
Crack Pie / Cristina Tosi and Momofuku Milk Bar with updated notes to create Crack Pie Bars.
Earlier, I posted a story about how I discovered Crack Pie. You can search for it on the blog under Crack Pie. If you have time, read the story. I didn't post the recipe because I said it was lengthly and it would be easier to research it online.
I decided to post the recipe since the Holidays are approaching. I think the addition of this pie to your Holiday table would be well received by your family and guests. We've made it many times and we never seem to have enough to go around. The recipe makes two pies and when you make it, you'll know why!
This recipe may seem complicated to the average baker. As you check out the list of ingredients, they are all essential to the final product. It's not a pie that you would make as your "first" pie. It's time consuming and decadent. However, once you've taken the time to master it, I believe you'll make it again and again. We've only gotten rave reviews from those that have eaten it.
If you feel that it's too complicated, too expensive or you think you can substitute some of the ingredients..... call your friend that is a baker with experience and have them make it for you!
If you think you'll make it more than once, buy enough of two of the following ingredients listed and freeze them so you'll have them on hand: Milk Powder and Corn Powder, both essential to the end result of Crack Pie.
Let me introduce you to Crack Pie!
This is definitely a Best of the Best Recipes.
Crack Pie
Oat Cookie Crust:
8 TBS (1 stick) butter room temperature
1/3 C tightly packed light brown sugar
3 TBS granulated sugar
1 egg yolk
1/2 C flour
1 1/2 C Old Fashioned Rolled Oats
1/8 tsp baking powder
a pinch of baking soda
1/2 tsp kosher salt
Pre heat oven to 350 degrees
In a stand mixer with a paddle attachment:
butter
both sugars
Cream together for 2 - 3 minutes until pale and fluffy
Scrape the sides of the bowl with a spatula
On Low Speed:
Add the egg yolk and increase the speed to medium high and beat for 1 -2 minutes.
Sugar should be fully dissolved and the mixture will be pale white.
On Low Speed, Add:
flour
oats
baking powder
baking soda
salt
Mix for 1 minute
Scrape the sides of the bowl
Spray a sheet pan with a cooking spray and line with parchment paper or just line the pan with a Silpat.
Plop the dough in the center of the pan and, with a spatula, spread it out until it's 1/4" thick.
The dough will not cover the entire entire pan and that's OK.
Bake for 15 minutes or until it resembles an oatmeal cookie, caramelized on top and puffed slightly but set firmly.
Cool completely before using.
Filling:
You must use a stand mixer with a paddle attachment to make this filling.
It only takes a minute and it makes a difference in the end result.
Keep the mixer on low speed throughout the entire mixing process.
If you try to mix it on high, you will incorporate too much air and your pie will not be dense and gooey, which is the essence of this pie.
1 1/2 C granulated sugar
3/4 C tightly packed light brown sugar
1/4 C milk powder ( I get it in the Bulk section of Central Market)
1/4 C corn powder ( I get the dried corn at Central Market and grind it in a coffee grinder)
1 1/2 tsp kosher salt
16 TBS (2 sticks) butter, melted
3/4 C heavy cream
1/2 tsp vanilla ( get the best you can afford)
8 egg yolks
In the stand mixer with a paddle attachment:
granulated sugar
brown sugar
milk powder ( this is not Powdered Milk, it's essential to the recipe and don't omit it because you don't have it.... look for it and buy it).
corn powder ( freeze dried %100 Organic Whole Corn) Do not use a flavored product, it has to be plain and all natural kernels.You need to grind it to a fine powder in a coffee grinder or food processor) Again, this is essential to the taste and consistency of Crack Pie)
salt
Mix on low speed until evenly blended
Add melted butter and blend 2 -3 minutes until all ingredients are moist.
Add heavy cream and vanilla for 2 minutes more. Scraping down the sides of the bowl.
Add the egg yolks just until well combined.
Heat the oven to 350 degrees
To make the crust:
The oat cookie, broken into pieces
1 TBS tightly packed brown sugar
1/4 tsp
4 TBS butter, melted
Place the broke up cookie pieces, brown sugar and salt in a food processor and pulse until it resembles wet sand.
Transfer the mixture to a bowl, add the butter and knead the butter and the ground cookie mixture until moist enough to form into a ball. If it's not moist enough, melt an additional 1 - 1 1/2 tsp butter and knead in.
Divide the mixture evenly between 2 (10 inch) pie tins. Bars: (this is where you would press the mixture evenly into a 9"X13" baking dish)
Using your fingers and the palms of your hands, press the dough firmly into the pans and make sure the bottoms and sides are evenly covered.
Put both pans on a baking sheet pan.
Divide the filling evenly between the crusts. The filling should fill them 3/4 full. Bars:( this is where you would pour the batter into the 9"X13".
Bake for 15 minutes only.
The pies will be golden brown on top but will still be very jiggly.
Open the oven door and reduce the heat to 325 degrees. It may take up to 5 minutes to cool to the new temperature, depending on your oven.
Keep the pies in the oven during this time.
When it reaches 325 degrees, close the door and bake 5 minutes longer.
If the filling is too jiggly at this stage, bake for 5 minutes more.
Gently take the pies out of the oven and transfer to a wire rack to cool to room temperature.
Freeze the pies for at least 3 hours or over night to condense the filling for a dense final product. Freezing is the signature technique and result of a perfectly executed Crack Pie.
Transfer the pies from the freezer to the refrigerator to defrost a minimum of 1 hour before serving.
Serve the pie cold and dust each pie with Confectioner's sugar either passing it through a fine sieve or dispatching pinches of it with your fingers.
Enjoy!
Peace in the Kitchen!
Crack Pie
Oat Cookie Crust:
8 TBS (1 stick) butter room temperature
1/3 C tightly packed light brown sugar
3 TBS granulated sugar
1 egg yolk
1/2 C flour
1 1/2 C Old Fashioned Rolled Oats
1/8 tsp baking powder
a pinch of baking soda
1/2 tsp kosher salt
Pre heat oven to 350 degrees
In a stand mixer with a paddle attachment:
butter
both sugars
Cream together for 2 - 3 minutes until pale and fluffy
Scrape the sides of the bowl with a spatula
On Low Speed:
Add the egg yolk and increase the speed to medium high and beat for 1 -2 minutes.
Sugar should be fully dissolved and the mixture will be pale white.
On Low Speed, Add:
flour
oats
baking powder
baking soda
salt
Mix for 1 minute
Scrape the sides of the bowl
Spray a sheet pan with a cooking spray and line with parchment paper or just line the pan with a Silpat.
Plop the dough in the center of the pan and, with a spatula, spread it out until it's 1/4" thick.
The dough will not cover the entire entire pan and that's OK.
Bake for 15 minutes or until it resembles an oatmeal cookie, caramelized on top and puffed slightly but set firmly.
Cool completely before using.
Filling:
You must use a stand mixer with a paddle attachment to make this filling.
It only takes a minute and it makes a difference in the end result.
Keep the mixer on low speed throughout the entire mixing process.
If you try to mix it on high, you will incorporate too much air and your pie will not be dense and gooey, which is the essence of this pie.
1 1/2 C granulated sugar
3/4 C tightly packed light brown sugar
1/4 C milk powder ( I get it in the Bulk section of Central Market)
1/4 C corn powder ( I get the dried corn at Central Market and grind it in a coffee grinder)
1 1/2 tsp kosher salt
16 TBS (2 sticks) butter, melted
3/4 C heavy cream
1/2 tsp vanilla ( get the best you can afford)
8 egg yolks
In the stand mixer with a paddle attachment:
granulated sugar
brown sugar
milk powder ( this is not Powdered Milk, it's essential to the recipe and don't omit it because you don't have it.... look for it and buy it).
corn powder ( freeze dried %100 Organic Whole Corn) Do not use a flavored product, it has to be plain and all natural kernels.You need to grind it to a fine powder in a coffee grinder or food processor) Again, this is essential to the taste and consistency of Crack Pie)
salt
Mix on low speed until evenly blended
Add melted butter and blend 2 -3 minutes until all ingredients are moist.
Add heavy cream and vanilla for 2 minutes more. Scraping down the sides of the bowl.
Add the egg yolks just until well combined.
Heat the oven to 350 degrees
To make the crust:
The oat cookie, broken into pieces
1 TBS tightly packed brown sugar
1/4 tsp
4 TBS butter, melted
Place the broke up cookie pieces, brown sugar and salt in a food processor and pulse until it resembles wet sand.
Transfer the mixture to a bowl, add the butter and knead the butter and the ground cookie mixture until moist enough to form into a ball. If it's not moist enough, melt an additional 1 - 1 1/2 tsp butter and knead in.
Divide the mixture evenly between 2 (10 inch) pie tins. Bars: (this is where you would press the mixture evenly into a 9"X13" baking dish)
Using your fingers and the palms of your hands, press the dough firmly into the pans and make sure the bottoms and sides are evenly covered.
Put both pans on a baking sheet pan.
Divide the filling evenly between the crusts. The filling should fill them 3/4 full. Bars:( this is where you would pour the batter into the 9"X13".
Bake for 15 minutes only.
The pies will be golden brown on top but will still be very jiggly.
Open the oven door and reduce the heat to 325 degrees. It may take up to 5 minutes to cool to the new temperature, depending on your oven.
Keep the pies in the oven during this time.
When it reaches 325 degrees, close the door and bake 5 minutes longer.
If the filling is too jiggly at this stage, bake for 5 minutes more.
Gently take the pies out of the oven and transfer to a wire rack to cool to room temperature.
Freeze the pies for at least 3 hours or over night to condense the filling for a dense final product. Freezing is the signature technique and result of a perfectly executed Crack Pie.
Transfer the pies from the freezer to the refrigerator to defrost a minimum of 1 hour before serving.
Serve the pie cold and dust each pie with Confectioner's sugar either passing it through a fine sieve or dispatching pinches of it with your fingers.
Enjoy!
Peace in the Kitchen!
 |
| The cookie that makes the crust. |
 |
| Now it's ready to be processed with brown sugar, salt and melted butter. |
 |
| This is the Dried Corn I buy and process it in a Food Processor. When you buy it, they're Kernels. I just return the powder to the bag to store it. |
Thursday, October 3, 2013
You can translate this blog into your own language !
您可以把博客變成自己的語言
Вы можете перевести этот блог на свой язык
du kan oversætte denne blog til dit eget sprog
Vous pouvez traduire ce blog dans votre propre langue
Du kannst dieses Blog in Ihre eigene Sprache zu übersetzen
आप अपनी खुद की भाषा में इस ब्लॉग का अनुवाद कर सकते हैं
あなたは、自分自身の言語にこのブログ
Du kan översätta denna blogg till ditt eget språk
Usted puede traducir este blog en su propio idioma
Вы можете перевести этот блог на свой язык
du kan oversætte denne blog til dit eget sprog
Vous pouvez traduire ce blog dans votre propre langue
Du kannst dieses Blog in Ihre eigene Sprache zu übersetzen
आप अपनी खुद की भाषा में इस ब्लॉग का अनुवाद कर सकते हैं
あなたは、自分自身の言語にこのブログ
Du kan översätta denna blogg till ditt eget språk
Usted puede traducir este blog en su propio idioma
Vegetarian Stuffed Sugar Pumpkins
This is a great entree for 2.
To fill additional Pumpkins, simply increase the amount of ingredients to accommodate the additonal Pumpkins.
Sugar Pie Pumpkins ( these are not the Pumpkins that you carve for Halloween) These are the ones used to make homemade Pumpkin Pie.
I posted a recipe for Pumpkin Pie made with these Pumpkins.
2 Sugar Pie Pumpkins (cut the tops off and reserve them) scrape out the seeds and clean out the interior.
salt and pepper to taste
1/2 package of Morning Star Bacon Strips, cooked until crisp and crumbled
1 TBS olive oil
1/2 C diced onion
3 1/2 C elbow macaroni
1 (10oz.) box of frozen spinach, thawed and squeezed dry
3/4 C grated Parmesan Cheese
1/4 pound of grated Gruyere Cheese
1 C heavy cream
Preheat oven to 375 degrees
Cut the tops off the pumpkins and clean out the seeds
Season the interior with salt and pepper to taste
Heat a saute pan with oil and saute onion until translucent
Cook Elbow Macaroni according to package directions ( until Al Dente)
In a large bowl, combine well:
Crumbled Bacon
Onion
Macaroni
Spinach
Parmesan
Gruyere
Pack tightly into the 2 Pumpkins
Pour 1/2 C of cream into each Pumpkin
Replace the tops of the Pumpkins and place them on a rimmed baking sheet, line with foil if desired.
Bake about 1 1/2 hours.
Serve hot, from the pumpkin and be sure to eat some of the flesh of the pumpkin as you eat the filling.
Enjoy!
Peace in the Kitchen!
To fill additional Pumpkins, simply increase the amount of ingredients to accommodate the additonal Pumpkins.
Sugar Pie Pumpkins ( these are not the Pumpkins that you carve for Halloween) These are the ones used to make homemade Pumpkin Pie.
I posted a recipe for Pumpkin Pie made with these Pumpkins.
2 Sugar Pie Pumpkins (cut the tops off and reserve them) scrape out the seeds and clean out the interior.
salt and pepper to taste
1/2 package of Morning Star Bacon Strips, cooked until crisp and crumbled
1 TBS olive oil
1/2 C diced onion
3 1/2 C elbow macaroni
1 (10oz.) box of frozen spinach, thawed and squeezed dry
3/4 C grated Parmesan Cheese
1/4 pound of grated Gruyere Cheese
1 C heavy cream
Preheat oven to 375 degrees
Cut the tops off the pumpkins and clean out the seeds
Season the interior with salt and pepper to taste
Heat a saute pan with oil and saute onion until translucent
Cook Elbow Macaroni according to package directions ( until Al Dente)
In a large bowl, combine well:
Crumbled Bacon
Onion
Macaroni
Spinach
Parmesan
Gruyere
Pack tightly into the 2 Pumpkins
Pour 1/2 C of cream into each Pumpkin
Replace the tops of the Pumpkins and place them on a rimmed baking sheet, line with foil if desired.
Bake about 1 1/2 hours.
Serve hot, from the pumpkin and be sure to eat some of the flesh of the pumpkin as you eat the filling.
Enjoy!
Peace in the Kitchen!
Vegetarian Lentil Loaf ( not Vegan )
This is a great alternative to a "meatloaf"
Here's another variety using vegetables.
Preheat the oven to 350 degrees
3 C cooked Lentils
2 TBS Heavy Cream
Process in a Food Processor
Add the following ingredients and mix by hand in a large bowl.
1/4 tsp Salt
1/8 tsp Pepper
1/2 C diced Onion
2 garlic cloves, minced
2 C Mashed Potatoes
3/4 C grated Parmesan Cheese
2 Eggs
1/2 C Ketchup
2 tsp Mustard Powder
1 tsp dried Oregano
Form into 2 equal sized loaves and place on a parchment paper lined baking sheet.
Topping:
3 TBS Ketchup
2 tsp Brown Sugar
Mix well and brush the top of each loaf.
Bake at 350 degrees for 35 minutes
Increase the heat to 450 degrees and continue baking for 10 minutes.
The loaves should be firm and golden brown
Enjoy!
Peace in the Kitchen!
Here's another variety using vegetables.
Preheat the oven to 350 degrees
3 C cooked Lentils
2 TBS Heavy Cream
Process in a Food Processor
Add the following ingredients and mix by hand in a large bowl.
1/4 tsp Salt
1/8 tsp Pepper
1/2 C diced Onion
2 garlic cloves, minced
2 C Mashed Potatoes
3/4 C grated Parmesan Cheese
2 Eggs
1/2 C Ketchup
2 tsp Mustard Powder
1 tsp dried Oregano
Form into 2 equal sized loaves and place on a parchment paper lined baking sheet.
Topping:
3 TBS Ketchup
2 tsp Brown Sugar
Mix well and brush the top of each loaf.
Bake at 350 degrees for 35 minutes
Increase the heat to 450 degrees and continue baking for 10 minutes.
The loaves should be firm and golden brown
Enjoy!
Peace in the Kitchen!
Roasted Pumpkin Seeds
It's Pumpkin season...... don't throw out the seeds.
They are delicious when they're roasted and seasoned. They make a great snack.
They are delicious when they're roasted and seasoned. They make a great snack.
How To Roast Pumpkin Seeds:
Preheat the oven to 325 degrees.
Preheat the oven to 325 degrees.
- Clean the seeds. ...
- Boil for 10 minutes in salt water. ...
- Drain the seeds in a colander and dry lightly with a paper towel or tea towel.
- Spread out on a baking sheet pan, lined with Parchment Paper, in a single layer and roast for 60 minutes.
- Remove the paper and leave the seeds on the pan.
- Drizzle with Olive Oil and sprinkle with Sea Salt. (I like to add chopped fresh Rosemary.
- Return to the oven and continue roasting for an additional 15 - 20 minutes.
Wednesday, October 2, 2013
Dallas Morning News Taste Section 10/2/2013
October is State Fair time. Today's issue was about Award - Winning Fair recipes. It's an annual competition and a time for Texans to enter their best recipes at the State Fair. The Fair is held in Dallas, Texas.
One of the stories was about a contestant that won in 1996 and the recipe was judged by Julia Child.The recipe was published in todays paper. It's Sue Rainey's Ultimate Chocolate Cake with Caramel Whipped Cream Filling. The story was interesting, but I didn't feel the need to publish a Chocolate Cake recipe. I decided to write about another recipe and talk about one of my favorite Pastry Chefs.
Rebecca Rather lives in Fredericksburg, in the Hill Country, of Texas. She is one , if not my very favorite, pastry chef.
I follow her blog, I have all of her cook cookbooks and I embrace everything she creates. She obviously has a Texas Twist to everything she does. I highly recommend trying to find her cook books if you are interested in how we cook, eat and entertain in Texas.
This is the recipe that won Lillian Greenslade first place in the Fall Family Favorites category last year at the State Fair. She based it on a recipe from Fredericksburg chef Rebecca Rather, Pastry Queen. I want to add the original recipe at the end of this one. Lillian made some changes and I think it's important to include the original recipe at the end.
Southern Fruitcake:
3/4 C (1 1/2 sticks) butter, room temperature
1 C sugar
3 large eggs
1 tsp vanilla
1 TBS lemon extract
2 C flour
1 TBS baking soda
1/2 tsp salt
2 C chopped, toasted pecans + additional for garnish
1 C chopped dates
2 1/2 C (mixed) chopped dried apricots, cherries and pineapple + additional for garnish
3/4 C Apricot or Peach Preserves / Jam,( not jelly).
Brandy
Preheat the oven to 325 degrees.
Brush a 10" Bundt Pan with my Pan Release Recipe ( on the blog under Tips, Hints and More)
In a stand mixer with a whisk attachment:
butter
sugar
Beat until creamy and smooth, at least 2 minutes
Add:
eggs
vanilla
lemon extract
Beat 1 minute
Add:
flour
baking soda
salt
Beat just until well combined
Fold in:
pecans
dates
dried fruits
jam
Spoon batter into the pan
Bake 1 1/2 hours, until the cake begins to pull away from the sides of the pan
Cool completely in the pan
When cooled, remove from the pan
Brush the top of the cake with the Brandy and wrap the cake in heavy foil.
Refrigerate for several weeks and brush the cake with Brandy each week.
Decorate the cake with additional fruit and pecans.
This is the original recipe from Rebecca Rather's , The Pastry Queen Christmas.
Aunt Milbry's Fruitcake:
3/4 C ( 1 1/2 sticks) unsalted butter at room temperature
1 C sugar
3 large eggs
1 tsp vanilla
2 C all purpose flour
1 TBS baking soda
1/2 tsp kosher salt
1 un-peeled Granny Smith apple, cored and diced
2 C pecans, toasted and chopped
1 C chopped dates
1 C chopped Calimynra Figs
1 C mixed dried fruit, such as, cranberries, cherries, blueberries, golden raisins, chopped apricots or chopped peaches
3/4 C high quality preserves, such as apricot, pear, peach or fig
Brandy for brushing on top of the baked cake (optional)
Preheat the oven to 275 degrees.
Grease a 10 inch Angel Food cake pan with butter or cooking spray
Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, about 2 minutes.
Add the eggs and vanilla and beat for 1 minute.
Add flour, baking soda and salt and beat on low speed until just combined.
Stir in the apple, pecans, dried fruits and preserves.
Bake for 1 1/2 hours, or until the cake pulls away from the sides of the pan. ( it may have a few wet areas where the jam is concentrated, but it will firm up as it cools.) Remove from the oven and let cool completely in the pan; this will take a few hours. Using a pastry brush, paint a light layer of Brandy on top of the cooled cake., if you like. Wrap the cake in heavy-duty aluminum foil and refrigerate for up to 2 months, brushing with the optional Brandy once a week.
TIP:
For an elegant dessert, slice the fruitcake and serve with Bourbon Whipped Cream:
Using an electric mixer fitted with the whisk attachment, beat 2 C heavy cream until stiff peaks form. Stir in 2 TBS Bourbon and 2 TBS powdered sugar.
Serve immediately atop a slice of fruitcake.
I hope that some of you will make this cake for the Holidays.
I know I will.
Enjoy!
Peace in the Kitchen!
One of the stories was about a contestant that won in 1996 and the recipe was judged by Julia Child.The recipe was published in todays paper. It's Sue Rainey's Ultimate Chocolate Cake with Caramel Whipped Cream Filling. The story was interesting, but I didn't feel the need to publish a Chocolate Cake recipe. I decided to write about another recipe and talk about one of my favorite Pastry Chefs.
Rebecca Rather lives in Fredericksburg, in the Hill Country, of Texas. She is one , if not my very favorite, pastry chef.
I follow her blog, I have all of her cook cookbooks and I embrace everything she creates. She obviously has a Texas Twist to everything she does. I highly recommend trying to find her cook books if you are interested in how we cook, eat and entertain in Texas.
This is the recipe that won Lillian Greenslade first place in the Fall Family Favorites category last year at the State Fair. She based it on a recipe from Fredericksburg chef Rebecca Rather, Pastry Queen. I want to add the original recipe at the end of this one. Lillian made some changes and I think it's important to include the original recipe at the end.
Southern Fruitcake:
3/4 C (1 1/2 sticks) butter, room temperature
1 C sugar
3 large eggs
1 tsp vanilla
1 TBS lemon extract
2 C flour
1 TBS baking soda
1/2 tsp salt
2 C chopped, toasted pecans + additional for garnish
1 C chopped dates
2 1/2 C (mixed) chopped dried apricots, cherries and pineapple + additional for garnish
3/4 C Apricot or Peach Preserves / Jam,( not jelly).
Brandy
Preheat the oven to 325 degrees.
Brush a 10" Bundt Pan with my Pan Release Recipe ( on the blog under Tips, Hints and More)
In a stand mixer with a whisk attachment:
butter
sugar
Beat until creamy and smooth, at least 2 minutes
Add:
eggs
vanilla
lemon extract
Beat 1 minute
Add:
flour
baking soda
salt
Beat just until well combined
Fold in:
pecans
dates
dried fruits
jam
Spoon batter into the pan
Bake 1 1/2 hours, until the cake begins to pull away from the sides of the pan
Cool completely in the pan
When cooled, remove from the pan
Brush the top of the cake with the Brandy and wrap the cake in heavy foil.
Refrigerate for several weeks and brush the cake with Brandy each week.
Decorate the cake with additional fruit and pecans.
This is the original recipe from Rebecca Rather's , The Pastry Queen Christmas.
Aunt Milbry's Fruitcake:
3/4 C ( 1 1/2 sticks) unsalted butter at room temperature
1 C sugar
3 large eggs
1 tsp vanilla
2 C all purpose flour
1 TBS baking soda
1/2 tsp kosher salt
1 un-peeled Granny Smith apple, cored and diced
2 C pecans, toasted and chopped
1 C chopped dates
1 C chopped Calimynra Figs
1 C mixed dried fruit, such as, cranberries, cherries, blueberries, golden raisins, chopped apricots or chopped peaches
3/4 C high quality preserves, such as apricot, pear, peach or fig
Brandy for brushing on top of the baked cake (optional)
Preheat the oven to 275 degrees.
Grease a 10 inch Angel Food cake pan with butter or cooking spray
Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, about 2 minutes.
Add the eggs and vanilla and beat for 1 minute.
Add flour, baking soda and salt and beat on low speed until just combined.
Stir in the apple, pecans, dried fruits and preserves.
Bake for 1 1/2 hours, or until the cake pulls away from the sides of the pan. ( it may have a few wet areas where the jam is concentrated, but it will firm up as it cools.) Remove from the oven and let cool completely in the pan; this will take a few hours. Using a pastry brush, paint a light layer of Brandy on top of the cooled cake., if you like. Wrap the cake in heavy-duty aluminum foil and refrigerate for up to 2 months, brushing with the optional Brandy once a week.
TIP:
For an elegant dessert, slice the fruitcake and serve with Bourbon Whipped Cream:
Using an electric mixer fitted with the whisk attachment, beat 2 C heavy cream until stiff peaks form. Stir in 2 TBS Bourbon and 2 TBS powdered sugar.
Serve immediately atop a slice of fruitcake.
I hope that some of you will make this cake for the Holidays.
I know I will.
Enjoy!
Peace in the Kitchen!
Tuesday, October 1, 2013
Chocolate Pumpkin Brownies
These are incredible. They are perfect for Fall.
I'll make them for Halloween.
Chocolate Pumpkin Brownies:
4 oz. cream cheese, softened
1 TBS butter, softened
1/2 C sugar
1 egg
1 C pumpkin ( you know!, not Pumpkin Pie Filling)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground ginger
1 TBS flour
1 1/4 C flour
3/4 tsp baking powder
1/2 tsp salt
8 oz. unsweetened chocolate, chopped
3/4 C butter, cut into pieces
2 1/4 C sugar
4 eggs
1/4 C whole milk
2 tsp vanilla
3/4 C coarsely chopped pecans
Pre heat oven to 325 degrees
Line a 9"X 13" baking dish with foil extending over all 4 sides
Spray the foil with a vegetable cooking spray
Set Aside
In a medium bowl, with a hand mixer:
cream cheese
1 TBS butter
Beat 30 seconds
Add 1/2 C sugar, beat well
Add:
1 egg
pumpkin
1 tsp vanilla
cinnamon
ginger
Mix until well combines
Stir in 1 TBS flour
Set Aside
In a small bowl:
1 1/4 C flour
baking powder
salt
Whisk well, Set Aside
In a saucepan:
melt chocolate and 3/4 C butter just until melted and smooth
Remove from heat
Gradually add 2 1/4 C sugar
Add:
4 eggs, one at a time
Beat in:
milk
2 tsp vanilla
Gradually mix in flour mixture and combine well
Spread Chocolate Mixture evenly in the pan
Spoon mounds of Cream Cheese Mixture evenly over Chocolate
Use a narrow offset spatula and gently swirl the Cream Cheese into the Chocolate
Sprinkle with Walnuts
Bake 1 hour
Cool in the pan on a wire rack
Remove by lifting the foil edges and place on a flat surface
Cut into squares
Enjoy!
Peace in the Kitchen!
I'll make them for Halloween.
Chocolate Pumpkin Brownies:
4 oz. cream cheese, softened
1 TBS butter, softened
1/2 C sugar
1 egg
1 C pumpkin ( you know!, not Pumpkin Pie Filling)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground ginger
1 TBS flour
1 1/4 C flour
3/4 tsp baking powder
1/2 tsp salt
8 oz. unsweetened chocolate, chopped
3/4 C butter, cut into pieces
2 1/4 C sugar
4 eggs
1/4 C whole milk
2 tsp vanilla
3/4 C coarsely chopped pecans
Pre heat oven to 325 degrees
Line a 9"X 13" baking dish with foil extending over all 4 sides
Spray the foil with a vegetable cooking spray
Set Aside
In a medium bowl, with a hand mixer:
cream cheese
1 TBS butter
Beat 30 seconds
Add 1/2 C sugar, beat well
Add:
1 egg
pumpkin
1 tsp vanilla
cinnamon
ginger
Mix until well combines
Stir in 1 TBS flour
Set Aside
In a small bowl:
1 1/4 C flour
baking powder
salt
Whisk well, Set Aside
In a saucepan:
melt chocolate and 3/4 C butter just until melted and smooth
Remove from heat
Gradually add 2 1/4 C sugar
Add:
4 eggs, one at a time
Beat in:
milk
2 tsp vanilla
Gradually mix in flour mixture and combine well
Spread Chocolate Mixture evenly in the pan
Spoon mounds of Cream Cheese Mixture evenly over Chocolate
Use a narrow offset spatula and gently swirl the Cream Cheese into the Chocolate
Sprinkle with Walnuts
Bake 1 hour
Cool in the pan on a wire rack
Remove by lifting the foil edges and place on a flat surface
Cut into squares
Enjoy!
Peace in the Kitchen!
Crock Pot Thanksgiving Recipes!
I'm taking a deeper look at the concept of Slow Cookers used for Thanksgiving dinner. We have 1 oven, and 1 Toaster/Convection oven and every year we wish we had a double oven. The Solution to that problem may be the use of our.... 4 slow cookers and our Triple Banquet Slow Cooker.
This morning I've been busy researching various Slow Cooker recipes that we would embrace for Thanksgiving.
NOTE:
I have to add an update to this post. We had double ovens installed and they are amazing. One of them is convection. We will still use all of the Slow Cookers during the Holidays.
Here are my choices:
Slow Cooker Sweet Potatoes with Peaches.
2 pounds of dark sweet potatoes, peeled and sliced
1 C peach pie filling
2 TBS butter, melted
1/4 tsp salt
1/4 tsp pepper
Spray a 4 QT. slow cooker with vegetable cooking spray
Put potatoes in the cooker
Add :
peaches
butter
salt
pepper
Mix Well
Cook on high 2 1/2 - 3 1/2 hours.
Potatoes should be tender but still a bit firm.
Slow Cooker Mashed Potatoes:
5 pounds of red potatoes, cut into cubes, peeled or not
1 - 8oz. container of sour cream
1 - 8oz. package of cream cheese, softened
1/2 C heavy cream
1 tsp baking powder
1/2 C butter. softened
salt and pepper to taste
Boil potatoes in a pot of water
Cook until tender , but still firm (15 minutes)
Drain
Mash potatoes in a large bowl with sour cream, cream cheese and heavy cream and baking powder
Put in a 4 QT. slow cooker on low for 2 - 3 hours.
Just before serving, stir in butter, salt and pepper.
Slow Cooker Creamed Corn:
2/3 C flour
1/3 C butter
4 eggs, beaten
3/4 C evaporated milk
1 TBS sugar
1/2 tsp salt
1/8 tsp pepper
1 - (14oz.) can of creamed corn
2 C frozen corn, thawed and drained
Spray the cooker with vegetable cooking spray
Combine all ingredients in the pot, Mix well.
Cover and cook on high for 2 -3 hours.
Slow Cooker Pumpkin Pie Pudding: ( see note at bottom of recipe)
1 - (15oz.) can of pure pumpkin ( not labeled Pie Pumpkin)
1 - (12oz.) can of evaporated milk
3/4 C brown sugar
1/2 C flour
14 tsp salt
1/2 tsp baking soda
2 eggs, beaten
2 TBS butter, melted
In a large bowl:
Stir pumpkin with a spoon, to soften
Add 1/4 C of the milk and blend well.
Add remaining ingredients and beat well.
Spray a 3QT. slow cooker with vegetable cooking spray
Add pumpkin mixture
Cover and cook on low for 5 - 7 hours, until set
Cool at least an hour before serving.
Serve with Shortbread cookies.
Note:
cooking time may vary based on the size of your cooker.
If the pot is less than 1/2 full, cook on low for 3 -4 hours.
It it's 1/2 - 2/3 full, cook on low for 5 - 7 hours.
This rule may be considered for other recipes. Always check the progress of the cooking.
Enjoy!
Peace in the Kitchen!
This morning I've been busy researching various Slow Cooker recipes that we would embrace for Thanksgiving.
NOTE:
I have to add an update to this post. We had double ovens installed and they are amazing. One of them is convection. We will still use all of the Slow Cookers during the Holidays.
Here are my choices:
Slow Cooker Sweet Potatoes with Peaches.
2 pounds of dark sweet potatoes, peeled and sliced
1 C peach pie filling
2 TBS butter, melted
1/4 tsp salt
1/4 tsp pepper
Spray a 4 QT. slow cooker with vegetable cooking spray
Put potatoes in the cooker
Add :
peaches
butter
salt
pepper
Mix Well
Cook on high 2 1/2 - 3 1/2 hours.
Potatoes should be tender but still a bit firm.
Slow Cooker Mashed Potatoes:
5 pounds of red potatoes, cut into cubes, peeled or not
1 - 8oz. container of sour cream
1 - 8oz. package of cream cheese, softened
1/2 C heavy cream
1 tsp baking powder
1/2 C butter. softened
salt and pepper to taste
Boil potatoes in a pot of water
Cook until tender , but still firm (15 minutes)
Drain
Mash potatoes in a large bowl with sour cream, cream cheese and heavy cream and baking powder
Put in a 4 QT. slow cooker on low for 2 - 3 hours.
Just before serving, stir in butter, salt and pepper.
Slow Cooker Creamed Corn:
2/3 C flour
1/3 C butter
4 eggs, beaten
3/4 C evaporated milk
1 TBS sugar
1/2 tsp salt
1/8 tsp pepper
1 - (14oz.) can of creamed corn
2 C frozen corn, thawed and drained
Spray the cooker with vegetable cooking spray
Combine all ingredients in the pot, Mix well.
Cover and cook on high for 2 -3 hours.
Slow Cooker Pumpkin Pie Pudding: ( see note at bottom of recipe)
1 - (15oz.) can of pure pumpkin ( not labeled Pie Pumpkin)
1 - (12oz.) can of evaporated milk
3/4 C brown sugar
1/2 C flour
14 tsp salt
1/2 tsp baking soda
2 eggs, beaten
2 TBS butter, melted
In a large bowl:
Stir pumpkin with a spoon, to soften
Add 1/4 C of the milk and blend well.
Add remaining ingredients and beat well.
Spray a 3QT. slow cooker with vegetable cooking spray
Add pumpkin mixture
Cover and cook on low for 5 - 7 hours, until set
Cool at least an hour before serving.
Serve with Shortbread cookies.
Note:
cooking time may vary based on the size of your cooker.
If the pot is less than 1/2 full, cook on low for 3 -4 hours.
It it's 1/2 - 2/3 full, cook on low for 5 - 7 hours.
This rule may be considered for other recipes. Always check the progress of the cooking.
Enjoy!
Peace in the Kitchen!
Sunday, September 29, 2013
Maple Pumpkin Spice Latte and a few other homemade Lattes
I created this Maple Pumpkin Spice Latte recipe in 2011. We make it during Thanksgiving and Christmas. It's become a family favorite. My wife and I were just drinking a cup of Starbuck's Via Pumpkin Latte, she reminded me of this recipe and I had forgotten to post it on the blog.
Note: If you don't have an espresso machine, you can brew espresso strength coffee with your coffee maker. ( to brew espresso strength drip coffee) 1 C grounds to 4 C of water. It's not quite the same, but it will be a good substitute. I use a Bialeti stove top espresso maker.
I will start making this before Thanksgiving...... It would be great for Fall.
Maple Pumpkin Spice Latte:
This makes 14 cups.
4 C espresso coffee
1/2 gallon (8C) of Whole Milk
3/4 C canned 100% Pure Pumpkin ( not Pumpkin Pie Pumpin in a can) there is a difference! I make my own from a Sugar Pumpkin.
2 TBS vanilla
1 TBS + 1tsp Pumpkin Pie Spice ( the homemade recipe is on the blog under Tips, Hints, and More incase you don't have access to the spice) I make quite a bit and store it in a jar in the pantry.
3/4 C pure Maple Syrup ( the best you can afford)
Combine all ingredients in a crock-pot and cook on high for 2-3 hours.
Here's another homemade Pumpkin Latte recipe:
This recipe makes 1 serving.
1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
Here's one more recipe for homemade Pumpkin Latte:
1 C unsweetened Almond Milk
2 TBS 100% Pure Pumpkin
1 TBS Maple Syrup
1/4 tsp Cinnamon
1/4 tsp ground Ginger
1/8 tsp Nutmeg
1/2 tsp Vanilla
2 Shots of Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a saucepan:
Milk
Pumpkin
Maple Syrup
Cinnamon
Ginger
Nutmeg
Vanilla
Bring to a boil, whisking.
Remove from heat and whisk in the Vanilla.
Whisk vigorously by hand, to froth.
Add Coffee to a Mug and top it off with the Pumpkin Milk.
Enjoy!
Peace in the Kitchen!
Almond Mocha Latte:
1 C Silk Almond Milk
1/2 C Espresso Coffee (prepared)
1 TBS Chocolate Syrup
1/8 tsp almond extract
In a saucepan, on medium/low heat:
Simmer milk
Add coffee and syrup, continue to heat for 2 minutes.
Remove from heat and add almond extract.
Pour into a mug.
Serve hot!
Enjoy!
Peace in the Kitchen!
Gingerbread Latte:
There are so many variations of homemade Gingerbread Lattes. I like this one the best. We have a local coffee company that makes all of their flavors from scratch for spiced lattes. I like the concept of a Gingerbread Syrup for a homemade Gingerbread Latte.
Gingerbread Syrup:
1 1/2 C Water
1 1/4 C granulated Sugar
1 TBS ground Ginger
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Sea Salt
2 tsp Vanilla
In a saucepan on medium heat:
Water
Sugar
Ginger
Cinnamon
Nutmeg
Clove
Salt
Stir to combine and bring to a boil without stirring.
Reduce heat and simmer until it begins to thicken, about 10 - 15 minutes.
Swirl the pan without stirring the mixture.
Remove from heat and add Vanilla.
Cool completely.
Transfer to a jar and refrigerate.
To make a Gingerbread Latte:
Add a desired amount of Gingerbread Syrup to a cup of hot Coffee.
Enjoy!
Peace in the Kitchen!
This makes a hot, instant, homemade Cappuccino drink.
2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla
Mix all but the vanilla
Store in a sealed container
Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.
Enjoy!
Peace in the Kitchen!
We had some amazing Chai Tea while on vacation in L.A.
Our son Taylor introduced us to Dirty Chai Latte.
Here's a great recipe to make your own mix.
It reminded me of Christmas and I'll make this mix and have it available to serve during the Holidays.
Homemade Chai Tea Mix.
This is my favorite mix.
I simply double the recipe for two of us.
When it's finished, I strain it into a 2 C Pyrex Measuring Cup. It' makes it easier to divide for two drinks.
I also use an espresso cup to measure the coffee for our individual Latte.
For each 8 oz. cup of Chai tea:
1/2 C whole milk
1/2 C water
2 tsp Sugar
1 tsp loose Black Tea Leaves. I buy my tea leaves at an Indian Market.
1/4 tsp Chai Massala Mix. (recipe to follow)
Place all ingredients in a saucepan on medium heat.
Heat until bubbles appear around the perimeter of the pan.
Stir often to avoid scalding the milk. Adjust the heat if necessary.
Once it comes to a boil, remove from heat and stir well.
Return to heat and bring to boil again, turn off the heat, remove the pan and stir again.
Set aside and allow to steep for 3 minutes.
Strain into a mug and serve hot.
NOTE:
Enjoy it by itself as a Chai Tea Latte.
For a Dirty Chai Tea Latte, add 1 shot of espresso.
For a Filthy Chai Tea Latte, add 2 shots of espresso.
Chai Masala Mix:
1 C + 3 TBS roughly ground black pepper
3/4 C + 1 TBS ground ginger
1/4 C +2 TBS ground cinnamon
1/4 C + 2 TBS ground Cardamom
2 tsp ground cloves
2 tsp ground nutmeg.
Namaste!
Note: If you don't have an espresso machine, you can brew espresso strength coffee with your coffee maker. ( to brew espresso strength drip coffee) 1 C grounds to 4 C of water. It's not quite the same, but it will be a good substitute. I use a Bialeti stove top espresso maker.
I will start making this before Thanksgiving...... It would be great for Fall.
Maple Pumpkin Spice Latte:
This makes 14 cups.
4 C espresso coffee
1/2 gallon (8C) of Whole Milk
3/4 C canned 100% Pure Pumpkin ( not Pumpkin Pie Pumpin in a can) there is a difference! I make my own from a Sugar Pumpkin.
2 TBS vanilla
1 TBS + 1tsp Pumpkin Pie Spice ( the homemade recipe is on the blog under Tips, Hints, and More incase you don't have access to the spice) I make quite a bit and store it in a jar in the pantry.
3/4 C pure Maple Syrup ( the best you can afford)
Combine all ingredients in a crock-pot and cook on high for 2-3 hours.
Here's another homemade Pumpkin Latte recipe:
This recipe makes 1 serving.
1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
Here's one more recipe for homemade Pumpkin Latte:
1 C unsweetened Almond Milk
2 TBS 100% Pure Pumpkin
1 TBS Maple Syrup
1/4 tsp Cinnamon
1/4 tsp ground Ginger
1/8 tsp Nutmeg
1/2 tsp Vanilla
2 Shots of Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a saucepan:
Milk
Pumpkin
Maple Syrup
Cinnamon
Ginger
Nutmeg
Vanilla
Bring to a boil, whisking.
Remove from heat and whisk in the Vanilla.
Whisk vigorously by hand, to froth.
Add Coffee to a Mug and top it off with the Pumpkin Milk.
Enjoy!
Peace in the Kitchen!
Almond Mocha Latte:
1 C Silk Almond Milk
1/2 C Espresso Coffee (prepared)
1 TBS Chocolate Syrup
1/8 tsp almond extract
In a saucepan, on medium/low heat:
Simmer milk
Add coffee and syrup, continue to heat for 2 minutes.
Remove from heat and add almond extract.
Pour into a mug.
Serve hot!
Enjoy!
Peace in the Kitchen!
Gingerbread Latte:
There are so many variations of homemade Gingerbread Lattes. I like this one the best. We have a local coffee company that makes all of their flavors from scratch for spiced lattes. I like the concept of a Gingerbread Syrup for a homemade Gingerbread Latte.
Gingerbread Syrup:
1 1/2 C Water
1 1/4 C granulated Sugar
1 TBS ground Ginger
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Sea Salt
2 tsp Vanilla
In a saucepan on medium heat:
Water
Sugar
Ginger
Cinnamon
Nutmeg
Clove
Salt
Stir to combine and bring to a boil without stirring.
Reduce heat and simmer until it begins to thicken, about 10 - 15 minutes.
Swirl the pan without stirring the mixture.
Remove from heat and add Vanilla.
Cool completely.
Transfer to a jar and refrigerate.
To make a Gingerbread Latte:
Add a desired amount of Gingerbread Syrup to a cup of hot Coffee.
Enjoy!
Peace in the Kitchen!
This makes a hot, instant, homemade Cappuccino drink.
2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla
Mix all but the vanilla
Store in a sealed container
Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.
Enjoy!
Peace in the Kitchen!
We had some amazing Chai Tea while on vacation in L.A.
Our son Taylor introduced us to Dirty Chai Latte.
Here's a great recipe to make your own mix.
It reminded me of Christmas and I'll make this mix and have it available to serve during the Holidays.
Homemade Chai Tea Mix.
This is my favorite mix.
I simply double the recipe for two of us.
When it's finished, I strain it into a 2 C Pyrex Measuring Cup. It' makes it easier to divide for two drinks.
I also use an espresso cup to measure the coffee for our individual Latte.
For each 8 oz. cup of Chai tea:
1/2 C whole milk
1/2 C water
2 tsp Sugar
1 tsp loose Black Tea Leaves. I buy my tea leaves at an Indian Market.
1/4 tsp Chai Massala Mix. (recipe to follow)
Place all ingredients in a saucepan on medium heat.
Heat until bubbles appear around the perimeter of the pan.
Stir often to avoid scalding the milk. Adjust the heat if necessary.
Once it comes to a boil, remove from heat and stir well.
Return to heat and bring to boil again, turn off the heat, remove the pan and stir again.
Set aside and allow to steep for 3 minutes.
Strain into a mug and serve hot.
NOTE:
Enjoy it by itself as a Chai Tea Latte.
For a Dirty Chai Tea Latte, add 1 shot of espresso.
For a Filthy Chai Tea Latte, add 2 shots of espresso.
Chai Masala Mix:
1 C + 3 TBS roughly ground black pepper
3/4 C + 1 TBS ground ginger
1/4 C +2 TBS ground cinnamon
1/4 C + 2 TBS ground Cardamom
2 tsp ground cloves
2 tsp ground nutmeg.
Namaste!
Saturday, September 28, 2013
Peanut Butter Cup Cookies / Ree Drummond / The Pioneer Woman
Peanut Butter Cup Cookies:
I just saw these on an episode of The Pioneer Woman. It may not be new to some of you, I've never seen these before.
They are simple, quick and delicious.
I decided to simply re post her recipe.
Refrigerator Peanut Butter Cookie Dough
Miniature Reeses Pieces Peanut Butter Cups
They are simple, quick and delicious.
I decided to simply re post her recipe.
Refrigerator Peanut Butter Cookie Dough
Miniature Reeses Pieces Peanut Butter Cups
- Refrigerator Cookie Dough
- Miniature Chocolate Candies (Miniature Reeses Pieces Peanut Butter Cups)
Preparation Instructions
Slice the cookie dough into 1 to 1 ½ inch slices. Lay the slices on their side and cut them into quarters. Place each quarter into a greased mini-muffin tin. Peel the wrapper from as many pieces of candy as cookies you’re going to make.
Bake the cookie dough in a 350-degree oven for just a few minutes, about 6 to 8 at the most. You’ll want to take them out just when they start to turn golden.
Almost as soon as you pull the warm cookies from the oven, begin lightly pressing one piece of candy into each cookie. The warmer the cookies, the better. They’ll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty.
When they’re all done, carefully remove from muffin tins with a spoon and arrange on a nice decorative platter.
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Apple Cake / Thanksgiving 2013
This recipe was first published in 1973 by Jean Hewitt, former Home Economist at the New York Times.
It was shared by Food 52
The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.
Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)
I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.
3 C flour
1 1/2 C vegetable oil
1 C granulated sugar
1 C brown sugar
3 eggs
1 tsp salt
1 tsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 apples ( I prefer Jonagold or Granny Smith, Honey Crips), peeled, cored and sliced
1 C coarsely chopped walnuts
1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!
Preheat oven to 350 degrees.
In the bowl of a stand mixer, with a paddle attachment:
oil
sugar
Beat for 5 minutes
Add eggs and continue to mix until creamy
In a separate bowl, whisk:
flour
salt
cinnamon
baking soda
Add to batter
Add:
vanilla
apples
walnuts
raisins
Mix well just until combined
Pour batter into prepared pan
Bake for 1 hour 15 minutes
Cool before serving
Dust with confectioner's sugar to serve.
Enjoy!
Peace in the Kitchen!
It was shared by Food 52
The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.
Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)
I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.
3 C flour
1 1/2 C vegetable oil
1 C granulated sugar
1 C brown sugar
3 eggs
1 tsp salt
1 tsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 apples ( I prefer Jonagold or Granny Smith, Honey Crips), peeled, cored and sliced
1 C coarsely chopped walnuts
1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!
Preheat oven to 350 degrees.
In the bowl of a stand mixer, with a paddle attachment:
oil
sugar
Beat for 5 minutes
Add eggs and continue to mix until creamy
In a separate bowl, whisk:
flour
salt
cinnamon
baking soda
Add to batter
Add:
vanilla
apples
walnuts
raisins
Mix well just until combined
Pour batter into prepared pan
Bake for 1 hour 15 minutes
Cool before serving
Dust with confectioner's sugar to serve.
Enjoy!
Peace in the Kitchen!
Wednesday, September 25, 2013
Ratatouille! Dallas Morning News Taste Section 9/25/2013
I was so excited when I saw the Taste section this morning. The title was" Crisp and Crunchy". Of course I was thinking about Fall, Apples, Apple Crisp, Crunchy topped Cobblers? No, it wasn't even close. It wasn't even Sweet or Vegetarian. I can't go into the story here.
So I kept reading. And then I saw it.... "Fresh Apples are piled high at local stores". I was thinking.... well,..... you know what I was thinking. Anyway, it wasn't about Fall, Apples, etc,
I kept reading. I was a little disappointed by now.
There was a recipe for Skillet Jalapeno Cornbread, blah, blah, blah, I've posted my Best of the Best Recipe for that.
By now I'm worried that I won't have a recipe for today. Then I saw, Jacques Pepin's Ratatouille.
How perfect is that? It's made with Eggplant and Zucchini, they're Fall vegetables and it's Vegetarian.
It all made sense to me at this point. I'll post the Ratatouille Recipe.
I made this for dinner on September 29th. It is a favorite. It makes enough to feed a family of 4 - 6.
It's the best Ratatouille we've ever tasted. It is definitely considered a Best of the Best Recipe !
I wish the pictures were in order, I didn't want to take the time to shuffle them around.
Jacques Pepin's Ratatouille:
1/4 C olive oil
3 onions, chopped
1 large gren bell pepper, chopped
1 large eggplant, trimmed at both ends. Cut into 1" pieces
4 small zucchini, trimmed at both ends and cut into 1" pieces
1/4 tsp red pepper flakes
1 1/2 tsp salt
8 garlic cloves, sliced
4 ripe tomatoes, cut into 1" pieces
1 C shredded fresh basil
black pepper to taste
In a large saucepan:
heat oil
onion
green pepper
Saute 5 minutes on medium high heat
Add:
eggplant
zucchini
pepper flakes
salt
Reduce heat and cook covered for 25 minutes
Stir occasionally
Add:
garlic
tomatoes
cook for an additional 5 minutes
Remove from heat
Transfer to a serving bowl
Cool to room temperature
Just before serving:
Stir in 1/2 the basil
Sprinkle remaining basil on top
Garnish with a few TBS of olive oil and black pepper
Source:
The New York Times Country Weekend Cookbook, 2007, St. Martin's Press / Akron Beacon Journal
Enjoy!
Peace in the Kitchen!
So I kept reading. And then I saw it.... "Fresh Apples are piled high at local stores". I was thinking.... well,..... you know what I was thinking. Anyway, it wasn't about Fall, Apples, etc,
I kept reading. I was a little disappointed by now.
There was a recipe for Skillet Jalapeno Cornbread, blah, blah, blah, I've posted my Best of the Best Recipe for that.
By now I'm worried that I won't have a recipe for today. Then I saw, Jacques Pepin's Ratatouille.
How perfect is that? It's made with Eggplant and Zucchini, they're Fall vegetables and it's Vegetarian.
It all made sense to me at this point. I'll post the Ratatouille Recipe.
I made this for dinner on September 29th. It is a favorite. It makes enough to feed a family of 4 - 6.
It's the best Ratatouille we've ever tasted. It is definitely considered a Best of the Best Recipe !
I wish the pictures were in order, I didn't want to take the time to shuffle them around.
Jacques Pepin's Ratatouille:
1/4 C olive oil
3 onions, chopped
1 large gren bell pepper, chopped
1 large eggplant, trimmed at both ends. Cut into 1" pieces
4 small zucchini, trimmed at both ends and cut into 1" pieces
1/4 tsp red pepper flakes
1 1/2 tsp salt
8 garlic cloves, sliced
4 ripe tomatoes, cut into 1" pieces
1 C shredded fresh basil
black pepper to taste
In a large saucepan:
heat oil
onion
green pepper
Saute 5 minutes on medium high heat
Add:
eggplant
zucchini
pepper flakes
salt
Reduce heat and cook covered for 25 minutes
Stir occasionally
Add:
garlic
tomatoes
cook for an additional 5 minutes
Remove from heat
Transfer to a serving bowl
Cool to room temperature
Just before serving:
Stir in 1/2 the basil
Sprinkle remaining basil on top
Garnish with a few TBS of olive oil and black pepper
Source:
The New York Times Country Weekend Cookbook, 2007, St. Martin's Press / Akron Beacon Journal
Enjoy!
Peace in the Kitchen!
 |
| This picture is deceiving. the bowl is 13" in diameter and 6" deep. There's Ratatouille under the Rigatoni too. |
 |
| This All Clad Saute Pan is 11" in diameter and 2 1/2 " deep. This recipe made a lot. |
 |
| Ratatouille ! |
 |
| I ended up topping it with Grated Parmesan Cheese. |
Apple Pie Cookies
We have an annual Harvest Festival at our Church and it's this weekend.
We raise money for Mission Trips and other amazing community outreach programs.
Part of the events include a bake sale.
I'm working on a new recipe to take this Saturday.
If it turns out well, I'll post the recipe and pictures!
Otherwise, it's back to the recipe file to take something else.
They turned out well.
This is an original recipe.
Apple Pie Cookies:
2 sticks of butter, softened
1 1/2 C packed brown sugar
2 TBS light corn syrup
1 tsp vanilla
1egg
1 2/3 C flour
1/2 tsp salt
1 1/4 tsp baking soda
2 C quick oats
1 TBS apple pie spice
1 C chopped dried apples
Stand Mixer:
butter
sugar
syrup
vanilla
Beat until creamy
Add egg
Mix well
Leave in the bowl of the mixer
In a small bowl:
flour
salt
baking soda
oats
apple pie spice
Mix well.
Add to batter, mix on low speed until incorporated
Fold in apples by hand
Refrigerate dough 1 hour
Line baking sheets with parchment paper
Use a 1 1/2" cookie scoop and place cookies 2" apart
Bake at 375 for 10 -12 minutes
Cool on the sheet pan for 5 minutes
Transfer cookies to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
We raise money for Mission Trips and other amazing community outreach programs.
Part of the events include a bake sale.
I'm working on a new recipe to take this Saturday.
If it turns out well, I'll post the recipe and pictures!
Otherwise, it's back to the recipe file to take something else.
They turned out well.
This is an original recipe.
Apple Pie Cookies:
2 sticks of butter, softened
1 1/2 C packed brown sugar
2 TBS light corn syrup
1 tsp vanilla
1egg
1 2/3 C flour
1/2 tsp salt
1 1/4 tsp baking soda
2 C quick oats
1 TBS apple pie spice
1 C chopped dried apples
Stand Mixer:
butter
sugar
syrup
vanilla
Beat until creamy
Add egg
Mix well
Leave in the bowl of the mixer
In a small bowl:
flour
salt
baking soda
oats
apple pie spice
Mix well.
Add to batter, mix on low speed until incorporated
Fold in apples by hand
Refrigerate dough 1 hour
Line baking sheets with parchment paper
Use a 1 1/2" cookie scoop and place cookies 2" apart
Bake at 375 for 10 -12 minutes
Cool on the sheet pan for 5 minutes
Transfer cookies to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
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