Sunday, June 1, 2014

Crustless Coconut Tart


One of my favorite pie recipes is my Apple Pie without a Crust. It's easy, simple and delicious. I love Coconut Pie, Coconut Crust, Coconut Cream Pie and a variety of Coconut Recipes. I first learned about Coconut when I was visiting the Island of St. Lucia in the 70's.
Here's an easy Coconut Tart that doesn't require a Crust. It's made with Bisquick. For those that don't have access to Bisquick, I've attached the recipe to make it at home.
This recipe is from Betty Crocker.

Easy Crustless Coconut Tart:

Here's what you'll need:
1 - 9" Pie Pan brushed with my Pan Release Mix. ( equal parts of Crisco, Vegetable oil, Flour) I start with 1 C of each and mix it well in a jar, keep it refrigerated. I always have some available for all of my baking needs.

1 C Shredded Coconut
3/4 C Granulated Sugar
1/2 C Bisquick
4 TBSC Butter, room temperature
2 C whole Milk
1 1/2 tsp Vanilla Extract
4 Eggs


Mix all ingredients well in a large mixing bowl.
Pour into the Pie Pan .
Bake at 350 degrees for 55 - 60 minutes.

That's it!

Enjoy!
Peace in the Kitchen!



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.




Tuesday, May 27, 2014

Martha Stewart's Cheddar Bits and my recipe for Cheddar Snaps from the 80's!

I'm simply re posting Martha Stewart's recipe for these amazing crackers. I have a Best of the Best recipe for Cheese Crackers and I thought these were incredible too. I'll post my recipe at the end of this one.



Cheddar Bits:



1/2 C (1 stick) butter, room temperature
2 C grated Cheddar Cheese
1 1/2 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1/4 tsp Sweet Paprika
2 TBS Heavy Cream


Preheat the oven to 325 degrees. Pulse Butter, Cheddar Cheese, Flour, Salt, Cayenne Pepper and Paprika in a Food Processor just until combined and resembles coarse crumbles. Add Heavy Cream and continue to pulse until just combined.


Divide dough into 4 pieces, shape into rectangles.
Wrap each in plastic wrap and refrigerate until firm, 30 minutes.
Working in batches, roll out each  rectangle on a lightly floured surface to 1/4" thickness and cut into 1" squares .
Transfer to a Parchment Paper lined sheet pan 1/4" apart.
Refrigerate the crackers on the pan for 20 minutes.
Bake at 325 degrees for 15 - 17 minutes.
Remove the crackers from the oven and cool on a cooling rack in the pan for 10 minutes.
Transfer crackers to the rack and cool completely.

Enjoy!
Peace in the Kitchen!



Here's my recipe from 1980. I used to make these often for parties.

Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough int thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 15 - 18 minutes
Transfer to paper towels to cool
Store in air tight containers

Enjoy!
Peace in the Kitchen!



Pickled Hard Boiled Eggs

Today I posted recipes for pickled Jalapeños and pickled Okra. I happen to like pickled eggs too. I never thought I'd ever post a recipe for them. Maybe there are others that share my passion.
They're a great source of protein and when they're pickled, they become very tasty!

Here's what you'll need:
1 dozen Hard Boiled Eggs. We buy them in large quantities already hard boiled and peeled.
A large glass jar.  I use a large Vlassic Pickle Jar.
We always have a jar of Pickled Eggs in the refrigerator. I just keep a jar of brine and add eggs.


3 TBS Dijon Mustard or any  Grainy French Mustard
1/2 C Water
2 C Apple Cider Vinegar
1 C Sugar
1 TBS Salt
1 tsp Chile Powder, I have great Chile Powder from the Chiles in Chimayo, New Mexico.
1 TBS ground Cumin
1 TBS Celery Seeds
2 TBS Mustard Seeds ( we buy our Celery and Mustard Seeds at a bulk Amish / Mennonite store in Kansas.
8  Cloves
6 Whole Cloves of Garlic
4 Serrano Chiles
2 medium Onions, roughly chopped.
1 Dozen Eggs, Hard Boiled and Peeled

In a Sauce Pan or Stock Pot:
Mustard
Water
Vinegar
Whisk until blended.

Add:
Sugar
Salt
Chile Powder
Cumin
Celery Seeds
Mustard Seeds
Whisk well and bring to a boil.
Continue whisking until the sugar and salt dissolve.
Reduce heat.
Add:
Cloves
Garlic
Serrano Chiles
Simmer for 10 minutes.

Remove the pan from the stove and let it cool in the pan at room temperature.
Pack the Onions and the Hard Boiled Eggs alternately into the jar.
Add the cooled brine.
Cover with the lid and refrigerate between 1 and 2 weeks.
We re- use the Brine and simply add additional Eggs.

Enjoy!
Peace in the Kitchen!

Tex - Mex Sugar and Spice Cookies

If it begins with "Tex - Mex" believe me it's got to be good y'all!

What you'll need:
Some fun Texas Cookie Cutters, the shape of Texas, Cactus, Coyotes, Jalapeños ....etc.
Sheet Pans lined with Parchment Paper.

1/4 C Sugar
1 TBS Cinnamon
1 Stick (8 TBS) Butter, softened
3/4 C Granulated Sugar
1 Egg + 1 Egg Yolk
1 tsp Vanilla
1 2/3 C all purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Ground Clove
1/4 tsp Nutmeg
1/8 tsp Cayenne Pepper

In a small bowl, whisk together:
1/4 C  Granulated Sugar mixed with 1 TBS of Cinnamon for dusting the cookies just before they're baked. I sometimes add a pinch of additional Cayenne to kick up the heat!

In a Stand Mixer with a Paddle Attachment:
Butter
3/4 C of the Sugar.
Beat for 5 minutes, until the sugar is completely dissolved.
Add:
Egg and Egg Yolk one at a time.
Beat until just incorporated.
Add the Vanilla and continue beating on low until creamy.

In another bowl, sift together:
Flour
Baking Soda
Salt
Clove
Nutmeg
Cayenne Pepper
Sift twice.

Gradually add the Flour mixture to the bowl of the mixer with the wet ingredients.

On a floured Surface:
Roll out the dough to 1/2" thickness.
Cut out the various shapes of cookies.

Sprinkle each cookie with a dusting of the Cinnamon / Sugar mixture.
Place on the prepared sheet pan and bake at 375 degrees for 5 - 7 minutes.
Remove from the oven and cool the pan on a cooling rack for 10 minutes .
Transfer the cookies to the cooling rack and cool completely

Enjoy!
Peace in the Kitchen!



Pickled Jalapeños and Okra and my Original Salsa Recipe

I happen to love Jalapeños and Okra. Texans eat a lot of them. I'm sure I've posted other recipes using Jalapeños and Okra but I can never seem to have enough. So here's my latest recipes for both.
At the end I re posted my Original Salsa Recipe because it's a great addition to a menu when your'e serving the Jalapeños and Okra!


Pickled Okra:

1 LB. of Whole Okra
4 Serrano Chiles
1 C water
1 C Apple Cider Vinegar
3 Cloves of Garlic, minced
1 tsp Turmeric
3 TBS Ground Black Pepper
2 TBS Sea Salt

Clean the Okra Pods.
Pack tightly, stem sides up into 2 Pint sized, Sterilized Canning Jars.
Tuck 2 Chiles into each jar.

In a Stainless Steel Pan:
Water
Vinegar
Garlic
Turmeric
Black Pepper
Salt
Whisk well.
Bring to a boil.
Whisk again and immediately divide the Brine among the 2 jars.
Seal them and store in the pantry for 3 weeks!

Enjoy!
Peace in the Kitchen!


Pickled Jalapeños :

1 dozen large Jalapeño Peppers
1/2 C Extra Virgin Olive Oil
1 good sized Yellow Onion, roughly chopped
4 Cloves of Garlic, minced
1 Carrot, roughly chopped
1 C Apple Cider Vinegar
1/2 C Water
1 tsp Sugar
2 tsp Sea Salt
1/4 C chopped fresh Cilantro ( I always have it available in my garden)
1 tsp Cumin Seeds

Pack the Jalapeños into 2 Pint sized Sterilized Canning Jars

In a Stainless Steel Pan:
Heat Oil
Add:
Onion Garlic
Carrot
Saute on medium heat for 5 minutes.

Add:
Vinegar
Water
Sugar
Salt
Bring to a boil.
Remove immediately.
Add:
Cilantro
Cumin Seeds
Mix well.

Whisk again and immediately divine the Brine among the 2 jars.
Seal them and store in the pantry for 3 weeks!


Enjoy!
Peace in the Kitchen!


Another "Best of the Best" recipe.

Every Texan has their favorite Salsa. Believe me when I say that we are passionate about it. I could talk about Salsa for days, instead, I'll just say that I created this fresh Salsa recipe to make up for all of the "not so good" Salsa that I've purchased or eaten in Restaurants.

I've made this for our friends in France. This means that I take this recipe with me when we travel and make it there.

I use 8 medium sized Jalapenos, you can use less if you don't like the heat. This one is spicy.

I happen to love fresh, non cooked, non roasted and very simple Salsa.

30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor.

6 - 8  Fresh Jalapeno Peppers, cut off the tops, I leave the seeds in. You don't have to if you prefer a less spicy Salsa.

1 Large White Onion, peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper, roughly chopped
1 dozen garlic cloves , peeled and cut in half
1 C of packed chopped fresh Cilantro
1 TBS Salt
4 TBS Adobo Seasoning
2 TBS Cider Vinegar
1/4C  Olive Oil
Juice of 3 Limes
Juice of 3 Lemons

In a Food Processor .
Pulse the Jalapenos, Onion and Garlic
Scrape down the sides to incorporate everything
Remove this to a large bowl ( I use a  large Stainless Steel Stock Pot)

Pulse Red and Green Peppers, transfer to the bowl
Without cleaning the processor, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos.

Stir in the Adobo Seasoning
Add the Cilantro
Season to taste with Salt
Stir in the Vinegar
Stir in the Oil
Add the Juice of the Limes and the Lemons
Mix well

Refrigerate.

"the longer it sits, the better it gits".

Enjoy!
Peace in the Kitchen!






Monday, May 26, 2014

Lavender Ridge Farms' favorite Lavender Recipes

Over the Memorial Day weekend in 2014, we went to our local Lavender Festival. Lavender Ridge Farms is located 8 miles east of Gainesville, Texas.
I've included stories, photographs and some of the recipes from their farm.








It was originally a strawberry and melon farm in the 1920's and 30's. It is now a lavender, cut flower
and herb farm. It has 2 acres of lavender, and a field of Zinnias, Bachelor Buttons, Sunflowers and a variety of vegetables for picking.



You can have lunch in the cafe or bring a picnic.
There's also a gift shop with Dried Lavender, Homemade Soaps that are amazing, Pottery , Herbs, Culinary Lavender and Cookbooks.

Twice a year they have a Festival that includes tents with vendors selling a variety of antiques, collectibles and various other knick-knacks that we just can't seem to live without.





 The gift shop is charming ,with a variety of Lavender gifts.








Anne and I bought Soap, Culinary Lavender and a Cookbook. We discovered, for the first time, Aubrey Oaks Alpacas, a vendor that raises Alpacas and sells the most beautiful items of clothing and accessories made from the hair that has thermal properties. The hair is strong, soft and comes in a variety of natural colors. Anne got a Sweater/Coat and I bought a Vest that looks very German/Austrian.
















I purchased the Lavender Farms Cookbook and Culinary Lavender to bake a variety of items and post recipes on the blog. I received permission from Kevin and Jerry to talk about the Festival and post some of their Lavender Recipes. Thank you for allowing me to blog about your wonderful farm and event. We've visited the farm several times and will return again many more times!




If you're ever in the Dallas/Fort Worth area, take a day trip to visit the Farm.





We've spent many years vacationing in Provence, France enjoying the Lavender Fields near Valensole. We have many friends throughout France. Provence in the summer is amazing! We'll be returning next summer.
If you can't make it to France to see the lavender, come to Texas and visit Lavender Ridge Farms.
Before I post recipes, I wanted to show you that even when we left Lavender Ridge, it reminded us of Provence.




And now........ Recipes!
As I make some of these recipes, I'll add photographs.

I added a note at the end of this post talking about Lavender and Culinary Lavender. The recipes mention Culinary Lavender . We purchase ours at Lavender Ridge Farms.


There are so many great recipes, it was difficult to choose, but here are some of my favorites from their cookbook.

Summer is approaching so I'll start with two drink recipes.

Lavender Lemonade:

Steep 2 TBS dried lavender in 1 C of boiling water, about 5 - 10 minutes.
Cool and add 2 quarts of prepared lemonade.
Stir well, serve chilled and garnish with a fresh lavender sprig.


Lavender Lemon Chiller:

Vodka
2 C Water
1 C Sugar
1 TBS Lavender Ridge Farms culinary lavender
1 1/2 C Lemon Juice
1 Lemon, sliced

Place a bottle of Vodka in the freezer for 2 - 3 hours until syrup like.
Combine Water, Sugar and Lavender in a saucepan.
Bring to a boil and remove from the heat.
Allow to cool at room temperature.
Add Lemon Juice.
Strain to remove the Lavender.
Fill a tall glass with Ice and 1 shot of  Vodka.
Fill the glass 3/4 with the Lemon mixture.
Add a fresh Lavender Sprig and a Lemon Slice.
Top off each glass with Sparkling Wine.


I have to add this recipe for Lavender Hot Cocoa and I'll make this for family and guests during the Thanksgiving and Christmas holidays.

Lavender Hot Cocoa:

1/2 C Sugar
1/4 C Cocoa
Dash of Salt
1/3 C Hot Water
4 C  Milk
3/4 tsp Vanilla
1 tsp Lavender Ridge Farms culinary lavender.


Milk Mixture:
In a medium saucepan, combine milk and finely ground culinary Lavender.
Bring to a simmer.
Remove from heat, cover with a lid and allow to steep for 10 minutes.
Strain before combining with Chocolate mixture.

Chocolate Mixture:
Mix Sugar, Cocoa and Salt in another saucepan, stir in hot water.
Cook and stir over medium heat until mixture comes to a boil.
Remove from heat and add vanilla and milk mixture.



Lavender Pound Cake:

This recipe calls for a prepared loaf pan. I use my Pan Release Mixture. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mix well and keep refrigerated in a jar. I always have it available for all of my baking needs.
The recipe calls for a Lavender Syrup, so here's my personal favorite.

Lavender Syrup:
1 C Water
1/2 C Sugar
1 TBS Lavender Ridge Farm's Culinary Lavender
Combine all ingredients in a saucepan and bring to a boil.
Reduce heat and simmer for 2 minutes.
Strain through a fine sieve and cool completely at room temperature.


1 1/2 C Sugar
1 1/4 C Butter
3/4 C Vanilla
6 Eggs
1/2 tsp Salt
2 2/3 C Flour
2 TBS Lavender Ridge Farm's Culinary Lavender

Cream Butter and Sugar.
Add Vanilla and Eggs.
Add Salt, Flour and Lavender.
Mix well.
Pour the batter into an 8 1/2" X 4 1/2" X 2 1/2" prepared loaf pan.

Bake at 325 degrees for 1 hour. ( or until a toothpick in the center comes out clean) This cake took almost 1 1/2 hours.
Cool 10 minutes in the pan.
Remove the cake from the pan while it's still warm.
Transfer to a cooling rack placed over a sheet pan.
Brush the sides and top  generously with Lavender Syrup until well saturated.
Cool completely before serving.


The batter is incredible!


Lavender Syrup



The final cake with the glaze brushed on it.




Lavender Lemon Bars:

2 1/2 C Flour
1 1/2 C Powdered Sugar + additional for dusting
1/2 pound Butter (2 sticks) chilled and cubed
1 1/2 C Sugar
6 TBS Lemon Juice
Grated Zest of 1 Lemon
1 tsp Ground Lavender Ridge Farms Lavender
4 TBS Flour (set aside)
1 tsp Baking Powder
4 Eggs

In a mixing bowl, combine 2 1/2 C Flour and Powdered Sugar.
Cut in the Butter with a pastry blender or two forks.
Press evenly into the bottom of 9"X13" baking pan.
Bake at 350 degrees for 20 minutes.

In a separate bowl:
Sugar
Lemon Juice
Zest
Lavender
4 tsp Flour
Baking Powder
Eggs
Mix well
Pour batter over the crust and bake at 350 for 25 minutes.
Remove from oven, place on a cooling rack to cool completely.
Cut into bars and dust with additional Powdered Sugar.


Lavender Pecan Crisps:
I love this recipe!

2 C Sugar
2 C Butter
3 C Flour
1 tsp Crean of Tartar
1/2 tsp Salt
2 tsp Baking Soda
6 tsp Lavender Ridge Farms culinary lavender
4 C Corn Flakes
1 C toasted chopped Pecans

In a mixing bowl:
Sugar
Butter
Beat until creamy and smooth.

Slowly Add:
Flour
Tartar
Salt
Baking Soda
Lavender
Mix well.

Fold in Corn Flakes and Pecans by hand.
(at this stage, I would chill the dough for at least 1 hour)

Use a 1 1/2" cookie scoop and place cookies 2" apart an a sheet pan lined with parchment paper.
Bake at 350 degrees for 20 minutes.
Remove from oven and place the sheet pan on a cooling rack for 10 minutes.
Transfer cookies to the rack and cool completely.


Lavender, Potato and Leek Soup:

4 - 5 slices of real bacon (Vegetarian version, I use Morning Star Farms Bacon Strips. I microwave 5 strips for 2 minutes. They should be crisp. Crumble and set aside.
3 large Leeks (white part only) Washed well to remove sand, chop and set aside.
2 cloves of Garlic, minced
6 C peeled and diced potatoes
6 C Chicken Broth ( Vegetarian version, I use a vegetarian Chicken Broth)
1/2 C Heavy Cream
1/2 C Milk
1 1/2 tsp Lavender Ridge Farms Herbes de Provence
1/2 tsp Lavender Ridge Farms culinary Lavender
Salt and Papper to taste


In a large soup pot:
Cook Regular Bacon until crisp.
Remove and crumble.
Add Leeks to the bacon drippings and sauté until they're soft. (Vegetarian version, add 2 TBS Olive Oil to the pot and cook the Leeks.)

Add:
Garlic
Potatoes
Chicken Broth
Simmer until the Potatoes are soft, 20 minutes.
Pour into a Food Processor and puree the soup.
Return to the soup pot.

Add:
Cream
Milk
Bacon
Herbes de Provence
Lavender
Reheat until hot but do not boil.
Add Salt and Pepper to taste.



This next recipe does not use Lavender but it use Herbes de Provence that are available at Lavender Ridge Farms.
This looks very appealing to me.

8 oz. Cream Cheese or Neufchatel Cheese, softened
1/4 C Mayonnaise
2 cloves of crushed Garlic
1 tsp Lavender Ridge Farms Herbes de Provence
Salt and Pepper to taste

In a mixing bowl:
Cheese
Mayonnaise
Garlic
Lavender
Mix thoroughly.
Salt and Pepper to taste.

Serve with a variety of Crackers or slices of toasted French Baguette Bread.


Lavender Goat Cheese Croustades:

1/4 C of your favorite Italian Dressing
1 French Baguette
5 oz. Goat Cheese, softened
1 TBS ground Lavender Ridge Farms culinary Lavender

Preheat oven to 400 degrees.
Slice bread into 1/4" slices.
Brush with Italian Dressing.
Bake for 8 - 10 minutes, until lightly browned.
Allow to cool.

In a small bowl:
Cheese
Lavender
Mix well.
Spread on toasted bread and serve.


Lavender Honey Salad Dressing:

6 TBS Olive Oil
2 TBS Balsamic Vinegar
1 TBS Lemon Juice
1 Garlic Clove, crushed
1 tsp Coarse Grain Mustard
2 TBS Honey
1 tsp Lavender Ridge culinary Lavender

Mix all ingredients together.
Let stand for 30 minutes at room temperature.
Whisk,
Serve.
Store refrigerated up to 1 week.



Raspberry and Lavender Vinaigrette:

1/2 C Olive Oil
3 TBS White Wine Vinegar or Balsamic Vinegar
3 TBS Raspberry Vinegar
1 TBS minced Lavender Ridge Farms culinary Lavender
2 TBS Lime Juice
Salt and Pepper to taste

Combine all ingredients together in a jar and shake well until blended.
Allow to sit at room temperature for at least 30 minutes.


This is the last recipe and it says to serve this sauce warm, over Bread Pudding. They did not include a recipe for Bread Pudding but I will post my Best of the Best Bread Pudding recipe at the end of this sauce recipe.

Vanilla Sauce with Lavender:

1 C Sugar
1 Stick  (8oz.) Butter
1/2 C Half and Half
1 1/2 tsp Vanilla Extract
1 tsp Lavender Ridge Farms culinary Lavender

Grind the Lavender with 1 TBS of sugar in a spice grinder to a fine consistency.
Put remaining ingredients in a saucepan.
Simmer for about 5 minutes or until slightly thickened.
Serve warm over Bread Pudding.



Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.


1 Baguette, sliced
1 Quart of Milk (4C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.



Enjoy!
Peace in the Kitchen!




Culinary Lavender

Though most varieties of lavender can be used in cooking, some varieties are more widely used, including Lavandula angustifolia, particularly the “Munstead” cultivar. These lavenders have the sweetest fragrance among all species of lavender, which creates flavor in cooking. Though the leaves and stems of lavender plants can be used for culinary purposes, the flowers particularly give dishes a subtly sweet, citrus flavor.


Cooking with Lavender

Lavender can be used to add flavor and color to culinary recipes in either fresh or dried form. To dry lavender for culinary use, snip the stems off the plant just after the flowers have opened and hang the stems upside down or lay them flat to dry. Wash the buds well, then dry-roast them to remove some of the floral taste or grind them in a coffee grinder to improve the texture. You can also make lavender-infused sugar for baking and swap it out for regular sugar in your favorite recipes.


I hope my readers have learned a bit about cooking and baking with Lavender. I hope you all take some time and make some of these wonderful recipes.
Again, I want to thank Lavender Ridge Farms for allowing me to share our experience, photographs and recipes at their farm outside of Gainesville, Texas.


















Saturday, May 24, 2014

Apricot Pudding

This is another vintage recipe from one of my Mennonite Recipe Books.
I've adapted it a bit to make it contemporary.

Here's what you'll need:
1 - 8" X 8" baking pan, greased with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) Mix well and keep in a jar in the refrigerator. I start with 1 C of each and always have it available for all of my baking needs. I use a pastry brush to grease the pans well. If you're baking in a Bundt Pan with a detailed design, this is a fool proof release mixture.

1/2 C Butter
1 C Sugar
3 Large Eggs
1 C Flour
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Baking Soda dissolved in 3 tsp of Buttermilk
1 C of really good chunky Apricot Jam

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat 3 minutes until light and creamy and the sugar is dissolved completely.
Add Eggs, One at a time until each one is incorporated.
Add remaining ingredients and mix just until combined.

Pour into the pan.
Bake at 350 degrees for 25 - 30 minutes.
Serve with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!