Baked Pineapple Casserole

This is another vintage recipe that I found in one of my latest finds at the Mennonite Relief Sale in Kansas last weekend. I collect cookbooks from the Amish / Mennonite community where my wife grew up in Kansas. My favorite books are the collections of handwritten recipes that have been handed down through generations of a family. I will cherish them and pass them on.
I found it to bee interesting. I had never seen, or heard of this before. It's a great Spring and Easter dish.
A great side dish for Ham and a great Brunch dish.
I've attached a photograph of the original recipe. I changed a few things to make it current.

Baked Pineapple Casserole:

1/2 C Butter
3/4 C Sugar
a dash of Salt
3 Eggs, beaten
1- #2 can of Crushed Pineapple, do not drain
5 slices of bread, crust trimmed and cubed. I would leave the crust on.

Cream together:
Salt
Sugar
Add Eggs and beat.
Add remaining ingredients and mix.
Place in a heavily Buttered 1 1/2 quart Casserole Dish.
Bake at 325 degrees for 40 - 50 minutes.

Enjoy!
Peace in the Kitchen!

Fresh Tomato Pie

Here's a vintage recipe for Tomato Pie. I found this in one of my latest handwritten cookbooks from the Mennonite Relief Sale.

1 - 9"-10" Pie Pan
Preheat the oven to 350 degrees

1 Tube of Refrigerate Biscuits.
4 Ripe Tomatoes, sliced
1 medium Onion, diced
1/2 C Green Bell Peppers, diced
2 TBS Butter
1 C shredded Swiss Cheese
1/3 C Mayonnaise

Butter the Pie Pan
Press the Biscuit Dough into the bottom of the pan to make a crust.
Add Sliced Tomatoes.
Saute the Onion and Bell Pepper in the Butter until tender.
Evenly spread the Onion and Bell Pepper over the Tomatoes.
Mix the Cheese with the Mayonnaise and spread it evenly over the pie.
Bake at 350 degrees for 45 minutes.

Enjoy!
Peace in the Kitchen!

Tex - Mex Fudge

I just thought I'd share this Yummy recipe with everyone. Remember, Yummy means, not healthy!
Oh well, it can also mean ......... Yummy and nothing more than that, and that's OK!

Here's what you'll need:
Heavily butter an 8"X 8" baking pan.

2 C Granulated Sugar
3 TBS Butter
1 tsp Cinnamon
1tsp sea salt
1 C Evaporated Milk
1 tsp Vanilla
1/2 C Miniature Marshmallows
1 1/2 C Semi-Sweet Chocolate Chips
1 C Chopped Pecans

In a Cast Iron skillet on medium heat:
Sugar
Butter
Cinnamon
Evaporated Milk
Slowly bring to a boil and cook 3 minutes, stirring constantly.
Remove from heat.
Add:
Marshmallows
Chocolate Chips
Pecans
Vanilla
Continue stirring until the Marshmallows and Chocolate are melted and well combined.
Pour into the pan and cool completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Vegan Date and Walnut Cake

This recipe comes from Food52. I've adapted it slightly, not interfering with the integrity of the original recipe.  If you're not Vegan or even Vegetarian, don't turn up your nose to this recipe! You may just love it!

1 1/2 C pitted dates, chopped into small pieces.

2 C boiling water

2 C flour

1 TBS baking soda

1 tsp cinnamon

1/4 tsp fine sea salt

2/3 C organic cane sugar

1 tsp apple cider vinegar

3/4 C almond milk

1/2 C melted coconut oil

1 TBS flax meal mixed with 3 TBS of warm water, allow to thicken for at least 10 minutes. Do not drain.

1/2 C chopped walnuts

Here's what you'll need:

1 - 9"X5" Loaf Pan

Preheat the oven to 350 degrees.

Place dates in a small bowl and pour the boiling water over them.

Set aside for at least 10 minutes.

In a large mixing bowl:

Flour

Baking Soda

Cinnamon

Salt

Sugar

Whisk well.

In another bowl:

Vinegar

Almond Milk

Whisk until frothy.

Add Coconut Oil and Flax.

Mix well.

Add to dry ingredients, just until combined.

Drain the Dates 

Fold the Dates and Walnuts into the batter.

Add a splash of additional Almond Milk if the batter appears to be too dry.

Pour batter into the pan.

Bake 35 - 40 minutes or until a toothpick in the center comes out clean.

Remove from oven and place the pan on a cooling rack for 10 minutes.

Invert the cake onto the cooling rack and cool completely.

Enjoy!

Peace in the Kitchen!

Chocolate Mousse Cake with Kirschwasser

Here's another Decadent Dessert Recipe that I've had since 1984.

Nothing says decadent like chocolate mousse and this recipe has a Kirsch Syrup to add to the flavor of the elegant cake.

Here's what you'll need:
1- 8" Spring Form Pan double wrapped in heavy duty foil on the outside, ( bottom and sides).

For the Cake:
3 Eggs
1/2 C Sugar
1/4 C Unsweetened Cocoa Powder ( Callebaut is my choice)
3 TBS Hot Water
3 TBS Butter, melted
1/2 C Flour

For the Mousse:
3 Egg Whites
3/4 C + 2TBS Sugar
1/3 C Water
2 TBS Kirsch
1/2 C Sugar
6 TBS Butter
1 Egg
1 Egg Yolk
1 1/2 oz Semi Sweet Chocolate (Callebaut), melted

For the Kirsch Syrup:
1/3 C Sugar
1/3 C Water
1/3 C Kirsch


For the Garnish:
Milk Chocolate Flakes (Callebaut)


Cake Preparation:

Preheat the oven to 350 degrees.
Grease the Spring Form Pan with Pan Release Mix (equal parts of Crisco,Vegetable Shortening and Flour) I start with 1 C of each and keep it in a jar , refrigerated, for all of my baking needs.)

In a large bowl, beat Eggs and Sugar together until smooth.

In another bowl, combine Cocoa, Water and Butter, whisk well.
Slowly sift Flour into the Egg Mixture and beat well.
Add the Cocoa mixture and stir to combine well.
Pour batter into the pan.
Bake at 350 for 20 minutes or until a toothpick in the center comes out clean.
Remove pan to a cooling rack and cover the cake with a damp Tea Towel to keep it moist.

Mousse Preparation:

In a medium bowl:
Beat Egg Whites until stiff.

In a saucepan, Boil:
3/4 C + 2TBS Sugar
Water
Kirsch
Until Hard Ball stage (250 - 266 degrees).
Slowly drizzle a thin stream over the Egg Whites while constantly beating until cool.

In a large bowl, Beat together:
1/2 C Sugar
Butter
1 Egg
Egg Yolk
Chocolate
Blend well
Fold this mixture into the Egg White Mixture.
Refrigerate until ready to use.

Cut the cake into 2 equal layers.
Place the bottom layer on a serving platter that will fit in the refrigerator.

For the Kirsch Syrup:
In a saucepan, combine Sugar, Water and Kirsch and cook until Thread Stage (230 - 234 degrees).
Brush the bottom layer with the Hot Kirsch Syrup.
When it cools, spread a layer of Mousse on the bottom layer.
Place the second layer on top.
Cover the entire cake with the remaining Mousse.

Refrigerate immediately to allow the Mousse to set.
When it's chilled, sprinkle the top with Milk Chocolate Flakes (shavings)
Refrigerate again until ready to serve.

Enjoy!
Peace in the Kitchen!

Neapolitan Wheat Berry Pie

I've had this recipe since the early 80's and I've served it for Easter and Christmas.
It's a traditional Neapolitan dessert. It's a bit decadent for the average baker, but your guests will think you created something very elegant.

Here's what you'll need:
1 - 9" or 10" Spring Form Pan

Filling ingredients:

1/2 C Wheat Berries ( 8 hours in advance of making the pie, place in a bowl and cover them completely with water. Cover the bowl, refrigerate for at least 8 hours).
1/2 C  (1 stick) Butter, cubed
1 tsp Orange Zest
1 pound Ricotta Cheese
4 Eggs, beaten
2/3 C granulated Sugar
2 TBS Orange-Flower Water
3/4 tsp Cinnamon
2 oz. Finely Chopped Orange Peel
2 oz. Finely Chopped Lemon Peel


Dough ingredients:

3 C flour
1/2 tsp cinnamon
1/2 tsp salt
3/4 C (1 1/2 sticks) Butter, room temperature
1 C Powdered Sugar
1 Egg
2 Egg Yolks
2 tsp Orange-Flower Water

In a small bowl:
Flour
Cinnamon
Salt
Whisk and set aside.


Directions for Dough:

In a Stand Mixer with a paddle attachment:
Butter
Powdered Sugar
Beat 3 minutes until smooth and creamy
Add:
Egg and Egg Yolks
Orange-Flower Water
Mix well
Gradually add Flour mixture on low speed until well combined.

Divide the Dough into 4 equal parts.
Form one part into a 3" round disc, wrap in plastic wrap
Form the remaining dough into a 6" round disc, wrap in plastic wrap.
Refrigerate Dough for 1 hour.



Directions for Filling:

In a saucepan:
Drain the Wheat Berries and cover them with fresh water.
Cover and simmer for 30 minutes.
Drain and place in a medium bowl.
Stir in Butter and Orange Zest.
Set aside and cool completely

In a large mixing bowl:
Ricotta Cheese
Eggs
Sugar
Orange-Flower Water
Cinnamon
Candied Orange and Lemon Peel
Whisk well
Fold in Wheat Berries, set aside


Preparation:

Roll out the large disc on a floured surface and form a 14" round.
Place it into the Spring Form Pan, pressing the bottom and sides to fit.
Refrigerate 30 minutes.

Spoon the filling into the crust.
Roll out the smaller disc into a 10" round.
Cut into strips and create a lattice top on the pie.

Bake at 350 degrees for 1 to 1 hour and 15 minutes.
The crust should be golden brown.
Remove pan from oven and place on a cooling rack for 10 minutes.
Remove Pie from the Spring Form Pan.
Transfer to a cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section 4/16/14

With Easter just a few days away, my friend Ellise Pierce wrote a great story about the classic Easter White Cake with Coconut Frosting. You probably know exactly what she means. I know I do. My mother always had a White Coconut covered Cake on the dessert menu for Easter. When I was little it was in the shape of a Lamb. As my sister and I grew older, it became a layered cake. The recipe is lengthy, so I won't repost it but I wanted to mention it in todays post. However, Ellise added a twist to hers and I wanted to mention it, Strawberry Filling and a Vanilla Buttercream Frosting. I'll post both of these recipes.

There were other options in the Taste Section and I chose the following to post:

Frozen Bread Dough is the base for this recipe. It's infused with Lemon flavor in 3 ways.

This sounds interesting and delicious along with being easy!

Sticky Lemony Breakfast Buns:

1/4 C Sugar

Zest of 1 Lemon

2 (1 pound loaves of frozen White Bread Dough, thawed and allowed to come to room temperature)

1/2 C Lemon Curd

2 TBS Lemon Juice

1 1/4 C Confectioner's Sugar

Line a sheet pan with parchment paper.

In a small bowl:

Sugar

Lemon Zest

Stir together and sprinkle half of it on a clean work surface.

Place 1 loaf of the dough on the sprinkled surface and roll it out to form an 8"X16" rectangle (with one of the long sides facing you)

Sprinkle the Dough evenly with the remaining Sugar, then gently run a rolling pin over the Dough to ensure the Sugar mixture sticks.

Roll out the second loaf to the same size and set it on top of the first one.

Spread the Lemon Curd over the top layer leaving a 1" strip bare, along the long edge, farthest from you.

Starting at the edge closest to you, roll the dough into a log.

Pinch the Dough along the long seam, to seal it.

Use a sharp knife and slice the roll into 1" rounds.

Arrange the rounds on the sheet pan, cover loosely with Plastic Wrap.

Allow to rise for 30 minutes, or until puffy.

After 15 minutes, preheat the oven to 350 degrees.

When the buns have risen, remove the Plastic and bake them for 20 - 25 minutes, or until golden brown.

Remove from the oven and put the pan on a cooling rack for 10 minutes.

Transfer the buns to a cooling rack over a sheet pan to drizzle them with icing.

To make the Icing:

Whisk the Lemon Juice and Confectioner's Sugar together in a small bowl until smooth.

Drizzle the buns with the Icing.

Enjoy!

Peace in the Kitchen!