I live in Texas, this cake is very appealing to me. The general concept behind this recipe was that it contains only ingredients a ranch would have readily available. That may be true , or it may be a tall tale! Either way, I like the story and I believe it to be true! I've added a few comments here and yonder......
Texas Cowboy Cake:
3 C sugar
1 1/2 tsp cinnamon
3/4 tsp ground cloves
2 C water
1 C strong brewed coffee
1 box (15oz.) raisins
1 box (8oz.) dates, chopped
3/4 C (1 1/2 sticks) butter
4 1/2 C flour
1 1/2 tsp baking soda
1 1/2 TBS baking powder
3/4 tsp salt
1 C chopped pecans
1 C pecan halves , or enough pecans to decorate the tops of the cakes, as per the recipe directions!
1/2 C light corn syrup
2 TBS bourbon or rum (optional)
Combine the first 8 ingredients in a saucepan and bring to a low boil on medium heat, stirring constantly.
Reduce heat and simmer 5 minutes.
Remove from heat to cool
Sift together:
flour
baking soda
baking powder
salt
Once cooled to lukewarm, slowly stir the liquid spice/fruit mixture into the dry ingredients.
Pour batter into 2 - 9"X 5" loaf pans that have been well greased. ( I use my Pan Release Mix found on the Blog under Tips, Hints and More) , you can either butter them or spray with a vegetable cooking spray. The Pan Release Mix is a guarantee that the cakes will release, that's my Cowboy guarantee!
Arrange pecan halves in a decorative pattern on top of the batter in each pan.
Bake at 300 degrees for 1 hour.
Remove from the oven for the next step.
With a brush, gently apply a coat of corn syrup ( the bourbon or rum may be added to the syrup at this time, as an option), over both of the cakes, utilizing all of the syrup. Ye Haw, cowboys add the booze!
Probably Jack Daniels Tennessee Whiskey, I'm just sayin !
Return the cakes to the oven and continue to bake an additional hour, until a toothpick comes out clean in the center.
Cool completely on a wire cooling rack.
Serve the cake slices drizzled with additional bourbon or rum along with whipped cream.
( or you might consider making the whipped cream with the addition of the booze)!
Enjoy!
Peace in the Kitchen!
Thursday, November 21, 2013
Creamy Cheddar Cheese Grits / Ree Drummond, The Pioneer Woman
I just watched an episode of the Pioneer Woman. I love Grits. Texans love Grits.
I like this recipe a lot. The addition of vegetables gives the Grits additional flavor.
I use a vegetarian Chicken or Vegetarian Beef Stock.
I'm not sure how many of my readers eat grits, but I would recommend starting with these.
I also have recipes for Smoked Gouda Cheese Grits. Texas Cheese and Chile Grits. Smoked Gouda Cheese Grits Souffle and Creamed Grits Casserole. Try them, you might love them!
I simply re posted Ree's recipe.
1 tablespoon butter
1 tablespoon oil
2 jalapenos, diced
1 whole onion, diced
1 whole red bell pepper, diced
4 cups stone-ground grits
8 cups low-sodium chicken (or beef) broth
2 cups half-and-half
2 cups grated Cheddar
Directions
Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
Remove the grits from the heat and stir in the cheese. Serve immediately.
Enjoy!
Peace in the Kitchen!
I like this recipe a lot. The addition of vegetables gives the Grits additional flavor.
I use a vegetarian Chicken or Vegetarian Beef Stock.
I'm not sure how many of my readers eat grits, but I would recommend starting with these.
I also have recipes for Smoked Gouda Cheese Grits. Texas Cheese and Chile Grits. Smoked Gouda Cheese Grits Souffle and Creamed Grits Casserole. Try them, you might love them!
I simply re posted Ree's recipe.
1 tablespoon butter
1 tablespoon oil
2 jalapenos, diced
1 whole onion, diced
1 whole red bell pepper, diced
4 cups stone-ground grits
8 cups low-sodium chicken (or beef) broth
2 cups half-and-half
2 cups grated Cheddar
Directions
Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
Remove the grits from the heat and stir in the cheese. Serve immediately.
Enjoy!
Peace in the Kitchen!
Mini Tartlets
Mini Tartlets:
I just saw this recipe on The Chew.
I've adapted it to utilize one of my recipes.
Check out my Scalloped Apples Recipe to fill these Tartlets.
Another Option would be to use pears in place of the apples to make Scalloped Pears and fill the Tarts. I reposted the recipe here.
I bought some Vegetarian Mincemeat at a local market and I'll make mine with the Mincemeat for Christmas.
This is very simple to do.
Here's the recipe.
1 (8oz.) package of Pillsbury Crescent Rolls.
Lay the dough on a floured surface and use a floured rolling pin to roll the dough to 1/4" thick.
Pinch the seams together and roll.
Cut into 2" squares.
Tuck squares into the cups of a mini muffin tin.
The corners will stick up.
Fill the cups with your choice of filling mentioned above.
Bake at 350 degrees for 10 -12 minutes. The edges will turn golden brown.
Enjoy!
Peace in the Kitchen!
I just saw this recipe on The Chew.
I've adapted it to utilize one of my recipes.
Check out my Scalloped Apples Recipe to fill these Tartlets.
Another Option would be to use pears in place of the apples to make Scalloped Pears and fill the Tarts. I reposted the recipe here.
I bought some Vegetarian Mincemeat at a local market and I'll make mine with the Mincemeat for Christmas.
This is very simple to do.
Here's the recipe.
1 (8oz.) package of Pillsbury Crescent Rolls.
Lay the dough on a floured surface and use a floured rolling pin to roll the dough to 1/4" thick.
Pinch the seams together and roll.
Cut into 2" squares.
Tuck squares into the cups of a mini muffin tin.
The corners will stick up.
Fill the cups with your choice of filling mentioned above.
Bake at 350 degrees for 10 -12 minutes. The edges will turn golden brown.
Enjoy!
Peace in the Kitchen!
This is a Thanksgiving Favorite in our Family!
It's great any time of the year.
I wanted to recreate the flavor of Apples that we used to get at Luby's Cafeteria when I was a kid. I loved them and they always had them around Thanksgiving. I knew they weren't baked so I created this microwaved version. They are exactly as I remembered them.
10 C peeled, cored and sliced tart apples (about 8 med. apples), of course it depends on the size of the apples.
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This is the preparation stage of the apples.
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After they're coated with the sugar and spices they are dotted with butter.
They are then microwaved with a cover slightly ajar.
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This is the final product.
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1/3 C Sugar
2 TBS Cornstarch
1 tsp Cinnamon
1/4 tsp ground Nutmeg
2 TBS Butter
Raisins and Pecans (optional)
Place Apples in a 2 1/2 Quart Microwavable Baking dish with a cover
Combine Sugar, Cornstarch,Cinnamon and Nutmeg in a small bowl
Sprinkle ove the Apples and toss to coat well
Add Raisins and Pecans if desired
Dot with pieces of Butter
Cover and microwave for 15 minutes, stirring every 5 minutes.
Enjoy!
Peace in the Kitchen!
Wednesday, November 20, 2013
Dallas Morning News Taste Section 11/20/2013
I didn't post anything from the paper last week. I was surprised to find that there were no recipes, only a list of stores where you could buy food for Thanksgiving. I realize that not everyone cooks and purchasing your Thanksgiving Dinner has become very easy. The menus for a complete dinner have certainly improved for those needing to buy it.
However, today I read a recipe that I liked. It's from a restaurant in Dallas called Slow Bone BBQ. Anyone who knows Texas, knows that we have some great food at our BBQ restaurants. There are also a large variety of vegetarian sides for those that do not eat meat. I'm impressed with the entire meal I can get at a BBQ restaurant. Another favorite BBQ Restaurant here is called Hard 8. Their sides and desserts are impressive.
Whenever any recipe calls for salt. I use French Sel de Mer that I have mixed with dried Rosemary, that I grow and dry myself. I gather it in bundles, tie it with string, hang it in the garage to dry. Once it's dried, I pulse it in a coffee grinder that I only use for herbs.
Here's my pick of the week:
Slow Bone Cauliflower and Brussels Sprout Gratin:
2 1/2 C heavy cream
1/3 C chopped shallots
1 TBS chopped fresh sage leaves
Kosher salt to taste
2 TBS olive oil
1 C bread crumbs
1 1/2 TBS chopped fresh parsley
1 1/2 pounds small-medium brussels sprouts, trimmed and quartered if medium sized), halved if they are small. (I bought a 2 pound bag and used it all)
1 medium head of cauliflower, trimmed and cut into 1" florets.
2 C grated parmesan cheese, divided
Butter a 9"X13" baking dish
Preheat the oven to 350 degrees.
Combine cream, shallots and sage leaves in a large saucepan.
Bring to a boil.
Reduce the heat and simmer until the mixture is reduced to about 2 1/2 C, this should take about 10 minutes.
Season to taste with salt and pepper.
Remove from heat and set aside to cool.
Heat oil in a large skillet on medium heat.
Add breadcrumbs and stir until beginning to brown, about 2 minutes.
Transfer to a bowl and set aside to cool.
Stir in parsley.
Sprinkle lightly with salt and pepper.
Arrange half of the vegetables in the buttered dish.
Sprinkle with half of the parmesan cheese.
Arrange remaining vegetables over the first layer.
Sprinkle with remaining cheese.
Pour cream evenly over the casserole.
Cover with foil.
Bake for 50 - 60 minutes.
Remove foil.
Sprinkle casserole evenly with bread crumb mixture and return to bake uncovered for an additional 15 minutes, or until bread crumbs are browned.
Enjoy!
Peace in the Kitchen!
However, today I read a recipe that I liked. It's from a restaurant in Dallas called Slow Bone BBQ. Anyone who knows Texas, knows that we have some great food at our BBQ restaurants. There are also a large variety of vegetarian sides for those that do not eat meat. I'm impressed with the entire meal I can get at a BBQ restaurant. Another favorite BBQ Restaurant here is called Hard 8. Their sides and desserts are impressive.
Whenever any recipe calls for salt. I use French Sel de Mer that I have mixed with dried Rosemary, that I grow and dry myself. I gather it in bundles, tie it with string, hang it in the garage to dry. Once it's dried, I pulse it in a coffee grinder that I only use for herbs.
Here's my pick of the week:
Slow Bone Cauliflower and Brussels Sprout Gratin:
2 1/2 C heavy cream
1/3 C chopped shallots
1 TBS chopped fresh sage leaves
Kosher salt to taste
2 TBS olive oil
1 C bread crumbs
1 1/2 TBS chopped fresh parsley
1 1/2 pounds small-medium brussels sprouts, trimmed and quartered if medium sized), halved if they are small. (I bought a 2 pound bag and used it all)
1 medium head of cauliflower, trimmed and cut into 1" florets.
2 C grated parmesan cheese, divided
Butter a 9"X13" baking dish
Preheat the oven to 350 degrees.
Combine cream, shallots and sage leaves in a large saucepan.
Bring to a boil.
Reduce the heat and simmer until the mixture is reduced to about 2 1/2 C, this should take about 10 minutes.
Season to taste with salt and pepper.
Remove from heat and set aside to cool.
Heat oil in a large skillet on medium heat.
Add breadcrumbs and stir until beginning to brown, about 2 minutes.
Transfer to a bowl and set aside to cool.
Stir in parsley.
Sprinkle lightly with salt and pepper.
Arrange half of the vegetables in the buttered dish.
Sprinkle with half of the parmesan cheese.
Arrange remaining vegetables over the first layer.
Sprinkle with remaining cheese.
Pour cream evenly over the casserole.
Cover with foil.
Bake for 50 - 60 minutes.
Remove foil.
Sprinkle casserole evenly with bread crumb mixture and return to bake uncovered for an additional 15 minutes, or until bread crumbs are browned.
Enjoy!
Peace in the Kitchen!
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| Basic ingredients. |
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| The Cream Sauce cooking. |
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| This is after its baked for 1 hour. |
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| The final dish after the Bread Crumbs have browned. |
Hornet's Nest Cake from Heather Likes Food
As a Food Blogger I follow a lot of other Food Blogs. I recently discovered this recipe on another blog called, Heather Likes Food.
With Thanksgiving only a week away I felt that I should share this recipe. It's almost a Dump Cake which is one of the easiest and most delicious desserts to prepare for a crowd. At the end I added my own option. If you're looking for another crowd pleasing dessert, this one might be it.
Hornet's Nest Cake:
1 ( 3.4 oz.) box of Vanilla Instant Pudding
2 C Whole Milk
1 (18.25oz.) Yellow Cake Mix
1 (11oz) bag of Butterscotch Chips
1 C chopped Pecans
350 degree oven and a 9"X13" dish
In a large bowl:
Pudding Mix
Milk
Whisk well
Set aside for 5 minutes
Fold in Cake Mix
Stir well to combine
Pour batter into the pan
Smooth the top
Scatter the top with the Butterscotch Chips and Pecans
Bake at 350 degrees for 30 - 40 minutes
Remove and cool on a wire rack for 30 minutes
Option:
Scatter the top with some shredded/flaked coconut.
Enjoy!
Peace in the Kitchen!
With Thanksgiving only a week away I felt that I should share this recipe. It's almost a Dump Cake which is one of the easiest and most delicious desserts to prepare for a crowd. At the end I added my own option. If you're looking for another crowd pleasing dessert, this one might be it.
Hornet's Nest Cake:
1 ( 3.4 oz.) box of Vanilla Instant Pudding
2 C Whole Milk
1 (18.25oz.) Yellow Cake Mix
1 (11oz) bag of Butterscotch Chips
1 C chopped Pecans
350 degree oven and a 9"X13" dish
In a large bowl:
Pudding Mix
Milk
Whisk well
Set aside for 5 minutes
Fold in Cake Mix
Stir well to combine
Pour batter into the pan
Smooth the top
Scatter the top with the Butterscotch Chips and Pecans
Bake at 350 degrees for 30 - 40 minutes
Remove and cool on a wire rack for 30 minutes
Option:
Scatter the top with some shredded/flaked coconut.
Enjoy!
Peace in the Kitchen!
Tuesday, November 19, 2013
Pommes de Terre Dauphinoise
I was recently asked if given Potatoes as a main ingredient would I choose Whipped, Sweet or Gratin!
My immediate response was Pommes de Terre Dauphinoise and then I realized I had not posted the recipe on my blog.
Here is my favorite recipe and it comes from one of the first recipe books that I bought when I was young and first interested in cooking. That may have easily been when I was 20, which would have been in 1970 after my first trip to France.
The book is the Iconic Larousse Gastronomique. Mine is dated 1961.
I bake mine in an amazing Bram.
Here is the classic French recipe for Pommes de Terre Dauphinoise:
Slice 1 pound of Yukon Gold Potatoes, very finely.
Put them in a bowl and moisten with 1 1/2 C of boiled milk with a beaten egg added to it.
Season with salt, pepper and freshly grated nutmeg.
Add 1/2 C of grated Gruyere Cheese and mix well.Put the potatoes into an earthenware dish that has been rubbed with garlic and buttered well.
Sprinkle it with additional grated Gruyere Cheese.
Scatter 1 1/2 TBS of butter in tiny pieces over the top, wipe the edges of the dish.
Bake at 350 degrees for 45 minutes.
Serve from the dish.
Enjoy!
Peace in the Kitchen!
My immediate response was Pommes de Terre Dauphinoise and then I realized I had not posted the recipe on my blog.
Here is my favorite recipe and it comes from one of the first recipe books that I bought when I was young and first interested in cooking. That may have easily been when I was 20, which would have been in 1970 after my first trip to France.
The book is the Iconic Larousse Gastronomique. Mine is dated 1961.
I bake mine in an amazing Bram.
Here is the classic French recipe for Pommes de Terre Dauphinoise:
Slice 1 pound of Yukon Gold Potatoes, very finely.
Put them in a bowl and moisten with 1 1/2 C of boiled milk with a beaten egg added to it.
Season with salt, pepper and freshly grated nutmeg.
Add 1/2 C of grated Gruyere Cheese and mix well.Put the potatoes into an earthenware dish that has been rubbed with garlic and buttered well.
Sprinkle it with additional grated Gruyere Cheese.
Scatter 1 1/2 TBS of butter in tiny pieces over the top, wipe the edges of the dish.
Bake at 350 degrees for 45 minutes.
Serve from the dish.
Enjoy!
Peace in the Kitchen!
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| This is my favorite dish for any Gratin including American Macaroni and Cheese recipes. Its Terra Cotta and it's one of my favorite cooking vessels. |
Our Thanksgiving Menu / 2013
We have finalized our Thanksgiving Menu. It may seem a bit odd for our European friends to comprehend how much time , effort and preparation it takes to put on a Thanksgiving Feast for family. I realize that we are probably not the norm, because our house is completely decorated by Thanksgiving so that friends unable to be here for Christmas, or friends that don't get to experience Christmas to the extent that we do, can enjoy a bit of the Holiday with us. We also have many parties and family gatherings between Thanksgiving and Christmas. That may involve simply inviting another couple for an evening or throwing a bash for 100 people. We love to entertain this time of year.
We then create an entirely different menu for Christmas. Our Christmas menu is much more casual and that may be different than other families in America. Many families choose Thanksgiving for their casual celebration and Christmas is more formal. We only have family here for Christmas Eve day because our children have their spouse's families to visit for Christmas too. After we get together on Christmas Eve, my wife and I are done for the Holidays and we typically relax on Christmas Day and go to the movies.
Here's our menu for Thanksgiving:
Pumpkin Soup
Turkey, Dressing and Gravy
Tofurky, dressing and gravy for the Vegetarians
Apple Gravy
Apple Slaw
Carrots with Shallots, Sage and Thyme
Mashed Potatoes
Cauliflower and Brussels Sprout Gratin
Corn
Corn Timbale
Wild Rice with Orange Herb Dressing
Mushrooms Burgundy
Green Beans with Rosemary
Scalloped Apples
Cranberry Sauce
Corn Muffins with Cranberries and Pecans
Buttered Rosemary Rolls with Sea Salt
Cranberry Mousse
Pumpkin Pie from Scratch (from a Sugar Pumpkin)
Pecan Pie
Apple Pie
Chocolate Pie
Chocolate Pretzel Peanut Butter Bars
Ice Cream
I think that's everything.
We start out the day with Home Made Spicy Bloody Mary's and a breakfast of Omelettes and other breakfast side dishes.
We watch Christmas movies and play games and sometime during the day some of us take a nap.
We invite friends that don't have a place to go for Thanksgiving and every year that varies.
It's a day of family and friends giving thanks for all that we have been blessed with in our lives.
Anne and I wish all of our friends a very Happy Thanksgiving and a very Merry Christmas.
Happy Holidays to all of our friends around the world that do not Celebrate Christmas.
Enjoy this time of year with your family and friends.
This is the time of year when we should all be wishing for Peace in the World!
Eventually, it will come!
And don't forget:
Enjoy!
Peace in the Kitchen!
We then create an entirely different menu for Christmas. Our Christmas menu is much more casual and that may be different than other families in America. Many families choose Thanksgiving for their casual celebration and Christmas is more formal. We only have family here for Christmas Eve day because our children have their spouse's families to visit for Christmas too. After we get together on Christmas Eve, my wife and I are done for the Holidays and we typically relax on Christmas Day and go to the movies.
Here's our menu for Thanksgiving:
Pumpkin Soup
Turkey, Dressing and Gravy
Tofurky, dressing and gravy for the Vegetarians
Apple Gravy
Apple Slaw
Carrots with Shallots, Sage and Thyme
Mashed Potatoes
Cauliflower and Brussels Sprout Gratin
Corn
Corn Timbale
Wild Rice with Orange Herb Dressing
Mushrooms Burgundy
Green Beans with Rosemary
Scalloped Apples
Cranberry Sauce
Corn Muffins with Cranberries and Pecans
Buttered Rosemary Rolls with Sea Salt
Cranberry Mousse
Pumpkin Pie from Scratch (from a Sugar Pumpkin)
Pecan Pie
Apple Pie
Chocolate Pie
Chocolate Pretzel Peanut Butter Bars
Ice Cream
I think that's everything.
We start out the day with Home Made Spicy Bloody Mary's and a breakfast of Omelettes and other breakfast side dishes.
We watch Christmas movies and play games and sometime during the day some of us take a nap.
We invite friends that don't have a place to go for Thanksgiving and every year that varies.
It's a day of family and friends giving thanks for all that we have been blessed with in our lives.
Anne and I wish all of our friends a very Happy Thanksgiving and a very Merry Christmas.
Happy Holidays to all of our friends around the world that do not Celebrate Christmas.
Enjoy this time of year with your family and friends.
This is the time of year when we should all be wishing for Peace in the World!
Eventually, it will come!
And don't forget:
Enjoy!
Peace in the Kitchen!
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