Cranberry Salad

This is from my Aunt Faye's vintage recipe file.
I know that most people don't make these molded salad for the holidays anymore, but they were so popular in the 50's and 60's and probably much earlier. I believe the Victorians had molded salads.
When we were in London last Christmas we shopped at Liberty ( it's a block from Carnaby Street), they have a clearance room that's incredible. We bought several souvenirs there. We got a glass mold , an iron christmas tree stand and a Christmas ball ornament covered in buttons. We also have many Steamed Pudding Molds and a ceramic mold for salads. I make molded salads and steamed puddings, so I was interested in this recipe from my aunt.

I made some adaptations to the recipe based on things that may have changed since the 50's and 60's.

Here's my version of her salad:

1 pound of fresh cranberries, ( the original recipes says to grind them, at this point I would say that they can be pulsed in a food processor to reach the consistency of them being put through a "grinder".

1 1/2 C sugar ( pour over the cranberries in a bowl and let stand for an hour.

1 package of frozen strawberries
1 box of cherry jello
1 C boiling water
1 C chopped pecans

In a large bowl, dissolve the jello in the boiling water.
Add the frozen strawberries and the cranberry/sugar mixture.
Fold in the nuts.
Pour into a mold and refrigerate until set.

To release the salad, soak a kitchen towel in hot water. Wring out the towel and wrap around the mold that's been placed upside down onto a serving platter. Leave the towel for a minute. Release the salad  by jiggling it over the platter, repeat with the hot towels if it doesn't release ,  refrigerate on the platter until ready to serve.



Enjoy!
Peace in the Kitchen!

These are my favorite Molds for Cranberries.
The glass mold is the one we bought in London
last Christmas. I'll be using both of these
this week for Thanksgiving

Cranberry Cream Cheese Salad / Thanksgiving 2013

This is a classic Thanksgiving salad. I remember my Aunt, Grandmother and Mother making this when I was young. I don't think I've ever had it as an adult. Maybe someday I'll get nostalgic and make it.
In the directions it explains making this salad in a bowl. I would make it in a clear glass bowl so that the layers are visible. I'm surprised the directions did not indicate that. It doesn't give the size of the bowl either. It's one of the things that I love about vintage recipes. I know that some of the recipes from my mother in law are quite vague. That's because she knew her recipes by heart and the details were only known to her. I suppose that was true of a lot of cooks from my grandmother's generation too.

2 (3 ounce) packages cherry flavored Jell-O 
1 (16 ounce) can whole cranberry sauce 
1 (20 ounce) can crushed pineapple with juice 
1 (8 ounce) package cream cheese 
1 cup chopped pecans 
1 tablespoon mayonnaise 

Directions
1.Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.
2.In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set

Enjoy!
Peace in the Kitchen!

No Bake Chocolate Pretzel Peanut Butter Squares / Trisha Yearwood

I had to come back and talk about this recipe. I have made it several times. It's also the #1 viewed recipe on my blog. Over 9100  views. Here's my update on the recipe. 

I crushed the Pretzels in a Zip Lock Bag with a Rolling Pin. When I did them in a Food Processor some of it ended up powdered and there were pieces that were too large. I was able to control the texture better in a bag.

Also, I do not recommend using Crunchy Peanut butter or "Natural" Peanut Butter. In both cases the bottom layer did not stay together well. They are perfect with Creamy Peanut Butter. The texture was good, they were easy to cut and overall, perfect.

Now, I have to add that they are terribly addicting. We will make sure we have plenty of them around for the rest of the Holiday Season.

Watch how to make this recipe.

This could be my new favorite , easy Chocolatey, Pretzely, Peanutbuttery, Yummy Cookie, Square, Bars!
Trisha Yearwood says they are her new favorite treat!
I'm simply re posting the recipe from her Blog.
I watched her cooking show this morning and this is what I chose to post on my Blog!
I made these for Thanksgiving and they were a hit. I'll be making them often!


1 1/2 Sticks (12 TBS) Butter, melted
2 C Pretzel Rods, crushed into Crumbs
1 1/2 C Confectioner's Sugar
1 1/4 C Smooth Peanut Butter, Divided.  Chunky Peanut Butter does not work well and don't use a Natural or Organic that has "Oil", the Bars won't hold together well.
1 1/2 C milk chocolate chips

Directions:
In a Medium Bowl, add the Melted Butter, Pretzel Crumbs,Confectioner's Sugar and 1C of the Peanut Butter and stir together until well combined.

Press the Mixture evenly into the bottom of an un greased 9" X 13" Baking Dish.

Combine the Chocolate Chips and the remaining 1/4 cup peanut butter in a Microwave-Safe Bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Peanut Butter are melted and smooth; two intervals should be enough.
Mix to blend, then spread over the Peanut Butter-Pretzel layer. 

Refrigerate for at least 1 hour before cutting into squares.

Enjoy!
Peace in the Kitchen!

Winter Pimms Warm Cocktail from Windsor, England

We were in England last December and had an amazing time. I posted stories and photos on the Blog when we returned. I didn't come back with any recipes but we loved all of the food that we experienced.
We spent time in three places, Birmingham (for the Frankfurt Christmas Market) , London, and Windsor.
We had amazing Indian Cuisine in Birmingham, French Cuisine in London and traditional British Cuisine in Windsor.
We were in a restaurant in Windsor late one evening after walking around in the bitter cold. The restaurant was across the road from Windsor Castle.
The first item we asked for was a recommendation for a warm drink to take away the chill.
The server asked if we had ever had a warm Pimms Cocktail. We had never had Pimms.
We were very willing to try it, and very pleased that we did. It was the perfect warm, British cocktail!

The down side to this story is that I can't seem to find Winter Pimms #3 where we live.
I'm still in search of it so we can enjoy and remember our fond experience in Windsor.

Winter Pimms Warm Cocktail:

5 oz. Pimms #3
14 oz, Apple Juice
1 Apple,  cut into small chunks
1/2 Orange, cut into chunks
1 Cinnamon Stick

Add all ingredients to a saucepan and simmer.
Remove the Cinnamon and serve warm.

Enjoy!
Peace in the Kitchen!

Crock Pot Chile con Queso

Chile con queso, often described in North America simply as queso, is an appetizer or side dish of melted cheese and chili peppers. It's typically served in Tex-Mex restaurants as a dipping sauce for Tortilla Chips.

As Texans, we eat a lot of Queso. We all have our favorite recipes. It's almost like a staple food for us at parties and family gatherings. This recipe is an adaptation of Chile con Queso that was shared with me by my niece, Heather. Thank Heather.


1 - 32 oz. block of Velveeta Cheese , cubed
1 - 8 oz. package of Cream Cheese, cubed
1 - 10 oz. can of Rotel Tomatoes
1 - 10.75 oz can of Cream of Mushroom Soup
2 - 4 oz. cans of Diced Green Chiles
1 pound of Ground Beef or Sausage or a combination of both. ( I use a vegetarian Ground Beef and Soyrizo)

Brown the Beef or Sausage in a skillet on medium heat and set aside.

Place the Velveeta and  Cream Cheese in the Crock Pot.
Add the Rotel Tomatoes and Cream of Mushroom Soup.
Stir well.

Heat on low for 30 minutes.

Add meat , stir to combine and continue cooking for 30 minutes.
Stirring occasionally.

Serve with Tortilla Chips or Flour Tortillas.

Enjoy!
Peace in the Kitchen!

Hot Chocolate, Hot Cappuccino and Homemade Instant Hot Chocolate Mix

It's cold, rainy and dreary outside. We may even get sleet or ice. It's the perfect time for Hot Chocolate.
We always have home made Instant Hot Chocolate Mix in the pantry. Today my wife found these miniature marshmallows, perfect for a mug of Hot Chocolate.

Home Made Hot Chocolate:

This is our favorite Hot Chocolate.

3 C Whole Milk

3 C Half and Half

Heat to simmer

Add 2 C Chocolate Chips ( I prefer Ghirardelli)

Stir until the Chocolate melts

Add 2 TBS Vanilla

(if you want to kick it up a notch and make it Tex - Mex, add 1/8tsp Ground Cayenne Pepper)!

Serve Hot!

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)

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!


Instant Homemade Hot Chocolate Mix:

This recipe is from a newspaper clipping in the 70's. My wife has had it since then and she adapted it. I've never known a time when we haven't had a container of it in our Pantry. It's a Winter Staple at our house.
Here's a photograph of the original recipe and my wife's note as she figured out the taste that she wanted.

Here's my wife's version:

1 pound of Powdered Sugar
1 - 30oz. box of Nestle's Quick
12 ounces of a non dairy creamer
1/2 of an 8 quart box of Instant Milk

Combine all ingredients well.
To serve, add 1/2 C of the mixture to a mug and add boiling water.

Enjoy!
Peace in the Kitchen!

Homemade Hot Chocolate:

This is just another version.

1 1/2 C Whole Milk
1/2 C Heavy Cream
2 tsp Confectioner's Sugar
1/2 tsp Medaglia d'Oro Espresso Coffee Powder
8 oz. Bittersweet Chocolate, chopped

In a saucepan on medium heat:
Milk
Cream
Sugar
Coffee Granules
Whisk well.
Simmer, don't boil.

Remove from heat.
Add:
Chocolate
Whisk until it melts.
Return to simmer if necessary.

Serve topped with a Dollop of Whipped Cream.

Enjoy!
Peace in the Kitchen!

Christmas Stout Loaf Cake and Guinness Stout Layer Cake

In many European Countries Stout Cake is a very Traditional Christmas Dessert.
I like to make recipes from other countries for Christmas.

This recipe comes from The  National Baking Society.
My choice of Stout is Guinness. You can use your favorite Stout Beer. The darker the beer, the darker the cake and that's the end result you're looking for.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - large Loaf Pan, brushed well with Pan Release Mix (recipe is at the beginning of the next recipe)

Stout Cake:

4 C Flour

2 tsp Baking Soda

1 tsp Cinnamon

1 tsp ground Ginger

1/2 tsp ground cloves

2 1/4 cups dark Brown Sugar

1 large Egg

1- 12 oz. bottle of  Stout Beer

In a large bowl:
Sugar
All Spices
Whisk well.

Add:
Egg
Whisk again.

Add:
Flour
Mix well to incorporate it.

Add:
Beer in a steady stream while stirring to incorporate.
Pour the batter into the pan.
Bake 40 - 50 minutes, until a toothpick in the center comes out clean.
Remove to a rack and cool for 15 minutes.
Invert the cake to the rack and cool completely.
Serve plain or with Butter.

Tightly wrap the cake in plastic wrap and store at room temperature.

Enjoy!
Peace in the Kitchen, and a pint!

Guinness Layer Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 8" X 2" Cake Pans or 2 - 9" X 2" Cake Pans brushed with Pan Release Mix. (equal amounts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Cake Ingredients:

2 C Guinness Stout Beer
4 sticks (32 TBS) of Butter, cubed
1 1/2 C Dark Cocoa Powder
4 C Flour
4 C Sugar
1 TBS Baking Powder
1 1/2 tsp Salt
4 Large Eggs
3/4 C Sour Cream

Icing Ingredients:

1 pound of Semi Sweet Chocolate, roughly chopped
2 C Heavy Cream
1 tsp Vanilla
2 TBS Medaglia d'Oro Espresso Coffee Powder

Cake preparation:

In a saucepan on medium heat:
Guinness
Butter
Heat until the butter is completely melted.
Remove from heat
Add:
Cocoa Powder
Whisk until smooth.
Set aside to cool to room temperature.

In a large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Whisk well.
Set aside.

In a large mixing bowl:
Eggs
Sour Cream
Whisk well.

Add:
Beer mixture.
Mix well by hand.

Add:
Flour mixture.
Beat on slow speed with an electric hand mixer .
Divide the batter evenly among the pans.

Bake the 8" pans for 35 minutes.
Bake the 9" pans for 45 minutes.
Bake either of them until a toothpick in the center comes out clean.

Icing preparation:

In a heatproof glass bowl:
Chocolate

In a saucepan on medium heat:
Heavy Cream
Simmer until warm.

Add to the Chocolate
Stir well until smooth.

Add Vanilla and Espresso Powder.
Stir until combined well.
Cover with plastic wrap and refrigerate for 2 hours.
Stir a few times.

Assemble the cake, layered with icing and topped with icing.

Enjoy!
Peace in the Kitchen!