No Bake Summer Tropical Pie and other similar vintage recipes!

It's time to start thinking about Summer and this vintage Tropical Pie. It was an Eagle Brand Recipe that has been adapted and re done many times.

Sweetened Condensed Milk was a very common ingredient in many American desserts. I find it often used in recipes from my vintage cookbooks.
Eagle Brand makes Sweetened Condensed Milk.
Gail Borden was granted the patent for Sweetened Condensed Milk in 1856.
Although Borden received the patent in 1854 for Unsweetened Milk, it was not successfully canned until 1885 by John Meyenberg.
Borden add Evaporated Milk to the product line in 1892.

Summer No Bake Tropical Pie:

1 Pre-Made Graham Cracker Crust
1 C flaked Coconut
1 (15.25 oz.) Can Crushed Pineapple, well drained.
1 C Maraschino Cherries , drain and reserve 1 TBS of the juice, chop the Cherries.
1/2 C Chopped Pecans
1 C Sweetened Condensed Milk
5 TBS Lemon Juice
1 (8 oz.) carton of Whipped Topping (Cool Whip) Thaw if frozen.


In a large Mixing Bowl:
Coconut Flakes
Pineapple
Cherries
Pecans
Condensed Milk
Lemon Juice
Cherry Juice
Mix Well.

Fold in Cool Whip.
Pour into Crust and refrigerate overnight.

Enjoy!
Peace in the Kitchen!

Here's a recipe from one of my vintage Mennonite Cookbooks.

Million Dollar Pie:

This recipe makes 2 pies.
Here's what you'll need:
2 - 9" Pie Crusts, Graham Cracker or Pastry Crust


In a large Mixing Bowl:
1 Can Eagle Brand Sweetened Condensed
1/2 C Chopped Nuts
1 ( 16oz.) can Crushed Pineapple with the Juice.
3 TBS Lemon Juice
1 (12oz.) Carton of Cool Whip, thawed if frozen.
Mix Well.

Pour evenly into the 2 Pie Crusts.
Refrigerate overnight or Freeze.

Enjoy!
Peace in the Kitchen!


I found the next recipe in the archive files of my Aunt Faye, For those that haven't read the blog from the beginning, I started and dedicated this blog to my Aunt that was a Professional Chef for a very wealthy family in Michigan.
I have all of her recipes.

Pineapple Souffle :

Here's what you'll need:

Tear a 20" - 22" length of Aluminum Foil; fold lengthwise in half.
Wrap around a 1 Quart Souffle or Straight Sided Baking Dish, to form a 4" collar above the top edge of the dish.
Tie with string.


1 Envelope of Unflavored Gelatin
1/3 C Lemon Juice
4 Eggs, separated (separate yolks and whites)
1/4 tsp Salt
1 1/3 C (15oz.) Can of Eagle Brand Sweetened Condensed Milk.
2 1/2 C  (1lb.) Can of Crushed Pineapple

In a Double Boiler:
Sprinkle Gelatin over Lemon Juice, allow to soften.
Add Slightly beaten Egg Yolks and Salt.
Cook over Hot Water, stirring until Gelatin dissolves. (about 3 minutes).

Add:
Sweetened Condensed Milk.
Pineapple with the Juice.

Remove the top of the double boiler from the heat and place over ice water.
Stir frequently until it mounds when dropped from a spoon.

In a large bowl:
Beat Egg Whites until stiff.

Fold Gelatin mixture into Egg Whites.

Gently turn the mixture into the Souffle Dish.
Refrigerate for 5 hours or until firm.

Carefully remove the foil collar to serve.

Enjoy!
Peace in the Kitchen!

Baked Eggs and Creamed Kale Casserole

I saw this recipe in the Dallas Morning News today. I adapted it a bit and made it Vegetarian. I like it a lot!

Here's what you'll need:
1 - 9" X 13" Baking Dish sprayed with a vegetable cooking spray.

1 TBS Grape Seed Oil
1 package of Morning Star Farms Vegetarian Bacon Strips, chopped
1 Onion, diced
Sea Salt and fresh ground Black Pepper
1/3 C Dry White Wine
2 bunches of Kale with ribs removed, chop the Kale
1/8 tsp Nutmeg
1 C Heavy Cream
2 C of Halved Cherry Tomatoes
1/4 C Grated Parmesan Cheese
6 Eggs

In a large skillet with a cover:

Cook Bacon on medium heat.
Stir until crisp, about 2 minutes.

Add:
Onion
Salt
Pepper
Cook uncovered for 10 minutes.

Add:
Wine and increase heat a bit and simmer.

Add:
Kale , cover and saute for 5 minutes.
Uncover and cook for an additional 5 minutes to reduce the liquid. The skillet should be dry.

Add:
Nutmeg
Heavy Cream
Simmer 3 minutes.
Fold in Tomatoes.
Remove from heat.

Pour into the baking dish.
Smooth the top with a spatula and sprinkle evenly with Parmesan Cheese.
Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350  degrees.

Make 6 wells in the casserole to accommodate the Eggs.
Crack 1 Egg into each well.
Season the Eggs with a bit of Salt and Pepper.
Bake for 25 - 30 minutes according to how well you like the yolks to be set.


Enjoy!
Peace in the Kitchen.

Cream Cheese Chicken Enchiladas - Vegetarian Version

I saw this recipe and I just can't seem to get enough recipes for Tex - Mex  food.
I've adapted the original recipe. I've changed a few ingredients and made it Vegetarian.

1 TBS Butter
1 Can Rotel Tomatoes with Green Chiles, drained.
1 (8oz.) package of Cream Cheese, cubed and room temperature.
2 C Quorn Chik'n Tenders, cut in half.
1 (4oz.) can of Diced Green Chiles, undrained.
8 Tortillas
2 C shredded Pepper Jack Cheese
1 Pint of Heavy Cream
1/2 Cup chopped Onion

Here's what you'll need:
1 - 9" X 13" baking dish, sprayed with Vegetable Cooking Spray or lightly coat with Grape Seed Oil.

In a skillet:
Butter
Rotel Tomatoes
Cook 1 minute.

Add:
Cream Cheese
Chicken
Stir until Cream melts.
Remove from heat and fold in the Diced Green Chiles.

Divide evenly off to one side of each Tortilla.
Place the Enchiladas in the baking dish.
Sprinkle with Pepper Jack Cheese.
Drizzle evenly with Heavy Cream.
Sprinkle with Onions.

Cover with foil.
Bake at 350 degrees for 30 minutes.
Remove foil and continue cooking 15 minutes. The enchiladas should be golden brown.

Enjoy!
Peace in the Kitchen!

Breakfast French Toast Muffins plus Two of my Favorite Baked French Toast Recipes

I did a post on Muffin Tin Recipes. I'm fascinated with the concept of individual servings of great recipes converted to Muffin Tins.
Here's another example of that.
I have to give credit to several people for this one. This is my version, adapted from Pampered Chef who adapted it from Two Peas in a Pod, who's inspiration came from a recipe that Ree Drummond made for Baked French Toast. That's how we all get inspired to create new recipes/ I also have my favorite Best of the Best recipe for Baked French Toast. I'll re- post it here.

Terry's Breakfast French Toast Muffins:

Here's what you'll need:
1 - 12 C Muffin Tin
Brush with my Pan Release Mix. ( equal parts of Crisco, Flour and Vegetable Oil ) Mix well in a jar.
I start with 1C of each ingredient and keep it in the refrigerator for all of my baking needs. It's a foolproof release. It works great in any detailed Bundt Pan.

Preheat the Oven to 350 degrees.

12 C Cubed Baguette
2 1/2 C Whole Milk
6 Eggs, beaten
1/4 C Granulated Sugar
1/4 C Brown Sugar
1 TBS Vanilla
1 tsp Cinnamon

Topping:

1/4 C Butter, cold and cubed
1/4 C Brown Sugar
1/4 C Flour
1/8 tsp Nutmeg
A Pinch of Salt
1/2 C Finely Chopped Pecans
Warm Maple Syrup for serving

In a large bowl:
Milk
Eggs
Granulated Sugar
Brown Sugar
Vanilla
Nutmeg
Whisk well.

Put 1 C of Cubed Bread in each well of the Muffin Pan.
Pour Batter into each well.
Press down gently and add additional batter to fill.
Cover the pan with plastic wrap and refrigerate overnight to bake in the morning.

In the Morning:
Prepare the Topping.

In a mixing bowl:
Butter
Brown Sugar
Flour
Nutmeg
Salt
Pecans
Mix together well with your hands, to create a Crumble.
Sprinkle each Muffin with Topping.

Bake for 25 minutes.
Remove Pan to a cooling rack for 10 minutes.
Serve each Muffin drizzled with Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

This is another Best of the Best Recipe!

What a great aroma to wake up to on Christmas morning.

8 Eggs

1 1/2 C Heavy Cream

1/3 C Maple Syrup ( the good stuff)

1/3 C Packed Brown Sugar

10 - 12  1/2" slices of French Country Bread

Topping:

1 Stick of Butter

1/2 C Packed Brown Sugar

2/3 C Maple Syrup

2 C Chopped Pecans

(I never said it was healthy)

Generously butter a 9"X13" Casserole Dish

In a bowl, whisk together:

Eggs

Heavy Cream

Maple Syrup

Sugar

Place Bread slices in the Casserole dish and cover with the Egg mixture

Cover the dish with plastic wrap and let it sit overnight in the refrigerator

Remove and let it reach room temperature

Topping:

Melt the Butter in a saucepan

Add Sugar and Maple Syrup and cook for 1-2 minutes

Stir in the Pecans

Pour over the Bread

Bake at 350 for 45-55 minutes

Allow to rest for 10 minutes before serving

In my book, I wrote WOW!

Enjoy!

Peace in the Kitchen!

This is one of our favorite Christmas Morning Recipes.

Another Best of the Best Recipe.

We prefer this one to any other.

We had a friend that always had a Christmas Morning Brunch , she made this recipe and it became a tradition at our house on Christmas Morning!

Overnight Christmas Morning French Toast:

1 (8oz) package of Cream Cheese

12 day old Croissants

18 Eggs

1 1/2 C Heavy Cream

1 TBS vanilla

1/2 tsp Nutmeg

1/2 tsp cinnamon

1 stick (8TBS) of Butter + additional for greasing the pan

Pure Maple Syrup

Confectioner's Sugar

Heavily butter a 9"X13" casserole dish.

Slice Croissants in half, horizontally.

Layer them cut side up in the dish.

Drop pieces of Cream Cheese in between the layers.

In a bowl:

Eggs

Heavy Cream

Vanilla

Nutmeg

Cinnamon

Whisk Well

Pour ove the Croissants.

Bake at 350 degrees for 45 minutes to 1 hour.

Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

Enjoy!

Peace in the Kitchen!

Easy as Pie......... Jam Pie!

How much more simple can a pie get?
This is a vintage recipe from the Amish/Mennonite Community.

1/2 C Sugar
1/2 C Soft Butter
1/2 C Blackberry Jam, or your favorite. Mine is Raspberry.
1 TBS Flour
2 Eggs, beaten

Here's what you'll need:
1 unbaked single pie crust. ( I use a frozen Pillsbury Crust, thawed and transfer it to the Pie Pan)
Preheat the oven to 400 degrees.

Whisk Sugar and Flour together in a large mixing bowl.
Cream this with the butter.
Add Eggs
Mix well
Add Jam and continue to mix until combined.

Pour into the Pie Pan.
Bake for 10 minutes at 400 degrees, reduce temperature to 325.
Continue baking for 30 - 35 minutes.
The filling should be firm.

Remove from oven to a cooling rack and cool completely.
Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Texas Pecan Squares

I'm in the mood to create recipes today. Heres a very simple but delicious Texas Pecan recipe.

Texas Pecan Squares:

Preheat the Oven to 350 degrees.

10 TBS Butter, melted
2 C Brown Sugar
2 Eggs
1/8 tsp salt
1/8 tsp Cayenne Pepper
1 tsp Vanilla
1 1/4 C Flour
1 C Chopped Pecans

Here's what you'll need:

1 - 8" X 10 " baking pan.
Brush the bottom and sides of the pan with my Pan Release Mix. (equal parts of Crisco, Flour and Vegetable Oil) I start with 1 C of each, mix well and keep refrigrated. I always have some available for all of my baking needs)


In a large mixing bowl, with an electric mixer:
Butter
Sugar
Beat until fluffy.

Add:
Eggs
Beat until well combined

Add:
Salt
Cayenne Pepper
Vanilla
Flour
Continue beating just until combined
Fold in Pecans by hand.

Spread the dough evenly in the pan.
Bake for 40 minutes.
Remove pan to a cooling rack for 10 minutes.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Meringue Fruit Squares with a Sauce

I've been researching Meringue. French Meringue, Swiss Meringue, Italian Meringue, Pavlova, Lost Cake, Forgotten Cake, etc.!
I had no idea what I would find and was amazed at what I did find.
I could post many recipes here, but I decided to make this one my own. The inspiration comes from a variety of things that I discovered in my research.
Here's my take on all of the above.

Meringue Fruit Squares with a Sauce!

Meringue:

6 Egg Whites
1/2 tsp Cream of Tartar
1 tsp Vanilla Extract
1 C Granulated Sugar
1/2 C Brown Sugar
 Pinch of Salt

Fruit Topping:
1 pound of your favorite Berries.
2 TBS Granulated Sugar
In a medium bowl, toss the fruit and the sugar and let it sit at room temperature for at least 1 hour.
Stir occasionally.
Refrigerate unti ready to serve.

Or:  Top the squares with your favorite Pie Filling without the added Sugar.



Sauce:
1 C Chilled Heavy Cream
1/3 C Chilled Sour Cream

In a medium bowl:
Beat the Heavy Cream and the Sour Cream with an electric mixer until it holds a soft peak.
Cover and refrigerate until ready to serve.



Here's how to make the squares:
You'll need a 6" X 10" baking pan. (We happen to have one, if you don't, use a 9"X 9" pan)
Lightly butter the bottom and sides of the pan and dust with Confectioner's Sugar.
Tap the pan to remove the excess sugar.


Preheat the oven to 450 degrees.

In a Mixing Bowl:  (I did this process in a Stand Mixer with a Whisk attachment and the Meringue was incredible)
Beat the Eggs Whites to soft peak.
Add both Sugars all at once and continue beating.
Add remaining ingredients and beat thoroughly.

Pour the batter into the pan.
Put the pan in the preheated oven, turn off the heat.
Leave the pan in the oven overnight, or at least 8 hours.
Remove from the oven.
Allow to cool completely in the pan, on a cooling rack.

To Serve:
Cut the Meringue into squares.
Transfer to individual plates.
Spread some of the sauce on top of each square and top them with some of the berries or pie filling.
Garnish with an additional dollop of  sauce.

Enjoy!
Peace in the Kitchen!

This is the best Meringue I have ever made.
The texture and taste are amazing.
I will use this for any recipe that calls for Meringue/

The baked Meringue. I simply trimmed the edges with a paring knife.

This is the Sauce.