Christmas Rum Balls , Two Versions

Another recipe from my mother's collection. I like the simplicity of this recipe. We'll make these for Thanksgiving or Christmas.

1 1/2 C Coconut
4 C Crushed Vanilla Wafers
1 1/2 C Chopped Pecans
Place in a large mixing bowl and mix well.

Add 1 C Sweetened Condensed Milk
1/2 C Rum
Mix well.
Use a cookie 1 1/2" Cookie Scoop to form each cookie. Roll in the palm of your hand.
Roll in Confectioner's Sugar, cover and refrigerate.
Roll in Sugar again just prior to serving.

Enjoy!
Peace in the Kitchen!



This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Irish Whiskey has a chance to...... mellow!
They're No Bake so they are less time consuming.

3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Corn Syrup  ( sorry about this one, but it's necessary)
1/2 C Irish Whiskey ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.

Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder

Stir in the Corn Syrup and Irish Whiskey
Use a small cookie scoop to form 1" balls.
Roll them in Powdered Sugar

Enjoy!
Peace in the Kitchen!

Christmas Cranberry Pie

Here's another one of my mother's recipes from her collection.
I've adapted this recipe.

2 C Fresh Cranberries
1/2 C Chopped Pecans
2 Eggs, beaten
1/2 stick (4 TBS) Butter, melted
1 1/2 C Sugar, divided
1/4 C Sour Cream
1 C Flour, sifted

Brush a 10 " Pie Pan with my Pan Release Mix ( equal parts of Crisco, Vegetable and Flour) I start with 1 C of each and refrigerate it in a jar. I always have it available for all of my baking needs.

Evenly distribute the Cranberries in the Pie Pan.
Sprinkle the berries with 1/2 C of Sugar.
Sprinkle the Pecans evenly over the sugared berries.

In a small bowl:
Eggs
1 C sugar
Butter
Sour Cream
Flour
Whisk well, just until moistened. Don't over mix.
Pour into the Pie Pan
Bake at 325 degrees for 45 minutes.

Enjoy!
Peace in the Kitchen!

Hush Puppy's Baked in a Miniature Muffin Pan

I've been looking at some of my mother's recipes. I found this one and it sounds appealing to me. I like Hush Puppies, and I like this baked version. Traditionally they are Deep Fried.

Hush Puppies Baked in a Miniature Muffin Pan.

Here's what you'll need:
1 - 12 C Miniature Muffin Tin
Spray the cups with a Vegetable Cooking Spray.
Preheat the oven to 425 degrees.

1/2 C Yellow Corn Meal
4 TBS Flour
1 tsp Baking Powder
1/4 tsp Salt
1/4 tsp Black Pepper
4 TBS finely diced Onion
4 TBS Milk
2 tsp Vegetable Oil
2 Egg White, beaten

In a large mixing bowl:
Cornmeal
Flour
Baking Powder
Salt
Pepper
Whisk to combine .
Make a well in the center.

In a small bowl:
Onion
Milk
Vegetable Oil
Egg White
Mix well.
Add to the Dry ingredients.
Stir, just to combine, don't over mix.

Spoon batter into the muffin cups. (3/4 full).
Bake for 17 minutes. They should be golden brown.
Remove from the pan and serve hot with the following Remoulade Sauce.


Remoulade Sauce:

Put the following ingredients in a Food Processor and process for about 30 seconds.
Transfer to a serving bowl
Refrigerate until ready to serve.
Serve with hot Hush Puppies.

1/4 C Lemon Juice
3/4 C Vegetable Oil
1/2 C Diced Onion
1/2 C Diced Green Onion
1/4 C Diced Celery
2 TBS minced Garlic
2 TBS Prepared Horseradish
3 TBS Creole Mustard
3 TBS Dijon Mustard
3 TBS Ketchup
3 TBS Chopped Fresh Parsley
1 tsp Salt
1/4 tsp Cayenne Pepper.

Enjoy!
Peace in the Kitchen!

Creamed Patty Pan or Summer Squash

Just another favorite Squash recipe. I can't seem to get enough of them. I love Squash.

2 pounds Patty Pan or any other Summer Squash, un peeled.
Shred coarsely on the large holes of a hand grater. At least 8 cups.

In a 10" cast iron skillet with a lid:
4 TBS Butter
2 TBS Water
1/8 tsp Black Pepper
1/2 tsp Salt
1/2 tsp Fresh Chopped Basil Leaves
1 Garlic Clove, minced

Place on Medium - High heat and stir until Butter melts.
Add Squash and cover.
Simmer on Medium  heat for 3 minutes.
Remove cover and cook an additional 2 - 3 minutes. Some of the liquid should begin to evaporate.

In a small bowl:
1 C Sour Cream
1 TBS Flour
Mix well until smooth.
Add to Squash.
Bring to a boil on Medium heat.
Stir until smooth.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Upside Down Apple Cake with Whiskey Soaked Fruit

This recipe is what I would call an American version of the famous French Tarte Tatin.
It comes from Betty Crocker. I've adapted it and added recipes for Sugared Fruit.
I will make this for Thanksgiving or Christmas.
This would be a great cake to share at a  Fall Block Party, at a Church Supper, at a Holiday Party.

Parts of this recipe may seem complicated, but I believe that in the end it will make an impressive dessert.

Here's what you'll need:
2 - 8" round cake pans brushed well with my Pan Release Mix. ( equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and store it in a jar in the refrigerator. I always have it available for all of my baking needs. If you're baking a cake in an intricately designed Bundt Pan, this is the only mix that I recommend for perfect release.
Line the bottom of the pans with a piece of round parchment paper and brush with Pan Release Mix.

Make the sugared Cranberries and Sugared Oranges ahead of time and keep in an airtight  container, at room temperature, for up to 2 days. I recommend this step.

Preheat the oven to 350 degrees.

1/2 C sweetened dried cranberries
1/2 C shopped dried apricots
2 tsp grated orange peel
3 TBS Irish Whiskey
3 red apples, unpeeled, quartered and sliced 1/4" thin.
1 box of  Betty Crocker Super Moist yellow cake mix.
1 C water
3/4 C  slivered almonds, finely ground.
1/3 C vegetable oil
4 eggs
3 TBS chopped crystalized ginger

Glaze:
1/4 C apple jelly
2 oz. (from an 8oz. container) Mascarpone Cheese, softened
1/2 C heavy cream
1 TBS sugar

Fresh sugared cranberries and sugared orange slices for garnish ( recipes to follow)

Whiskey Soaked Fruit:
In a medium mixing bowl:
Dried Cranberries
Apricots
Orange Peel
Irish Whiskey
Mix well and let stand at room temperature overnight.

Line the bottom and sides of each cake pan with overlapping apple slices. Trim slices as necessary to line the sides.

In a large mixing bowl:
Cake Mix
Water
Almonds
Oil
Eggs
Beat with an electric mixer, on low, until moistened.
Increase speed to medium and beat 2 minutes, scraping bowl as needed.
Fold in Whiskey soaked fruit by hand.

Gently pour batter , divided equally, into each pan.
Bake for 40 - 45 minutes.
Immediately release and invert the cakes onto wire cooling racks over a parchment paper lined sheet pan. Remove the parchment paper from the cake top.
Brush top and sides of the warm cakes with the glaze.

Glaze
In a small bowl:
Microwave the Apple Jelly for about 30 seconds, stirring half way through.
Brush top and sides of each cake with the glaze.
Cool completely, at least 1 hour.

In a small bowl:
Mascarpone Cheese
Heavy Cream
Sugar
Beat with an electric mixer on high until stiff peaks form.

Transfer each cake to individual serving platters and frost the tops only, with the whipped cream
Garnish with Sugared Cranberries and Sugared Oranges. Decorate the top and the base of the cakes with the fruit.

Sugared Cranberries:
1 C Granulated Sugar
1 C Water
1 C Fresh Cranberries
6 TBS Super Fine Sugar
Cook Sugar and water on low until sugar is dissolved.
Remove from heat, do not boil.
Fold in berries and pour into a bowl.
Cover and refrigerate overnight.
Drain berries in a colander over a bowl.
Place super fine sugar in a shallow dish.
Add berries, roll to coat.
Spread on a parchment paper lined sheet pan in a single layer.
Let stand at room temperature for at least 1 hour.

Sugared Oranges:

1 Navel Orange (leave peel on)
1/2 C Sugar
Slice 1/4" and cut each slice in half to create a crescent.
Bring water to a boil in a large saucepan.
Stir until sugar dissolves.
Wash down the sides of the pan with a wet pastry brush to prevent crystals.
Add Oranges and reduce heat.
Gently simmer until Oranges are soft and glazed, about 1 1/2  hours. The larger the saucepan the easier it is to avoid splattering.

Use a slotted spoon and transfer to a wire rack over a parchment paper lined sheet pan.
Dry overnight at room temperature.


Note:
The berries and oranges can be made ahead of time. Stored in an airtight container at room temperature  for up to 2 days.
I recommend doing this to speed up the preparation of the cakes.

Enjoy!
Peace in the Kitchen!

Amish Shoofly Pie

Here's another very traditional Amish Pie recipe:

SHOOFLY PIE

Shoofly pie is practically synonymous with the Amish.  This molasses-based pie with a crumbly surface comes in both the wet-bottom and dry-bottom varieties.

For the crumb part:

• ¼ cup shortening
• 1½ cups flour
• 1 cup brown sugar

Work the above ingredients together.

For the liquid part:

• ¾ teaspoon baking soda
• ⅛ teaspoon nutmeg
• a little ginger, cinnamon and cloves
• ¼ teaspoon salt
• ¾ cup molasses
• ¾ cup hot water

Mix well together and add hot water. Into an unbaked pie shell, combine the crumbs and liquid in alternate layers with crumbs on bottom and top. Bake 15 minutes at 450 degrees, then 20 minutes at 350 degrees.

Strawberry Rhubarb Pie

I was raised on Strawberry Rhubarb Pie!
My Grandmother made it, Aunt Faye made it , my Mother made it, my Wife makes it and I make it!
If you have never had it, get baking!


Strawberry Rhubarb Pie:

Here's what you'll need:
Preheat oven to 400 degrees.

A 9" Pie Pan

A Food Processor

Crust:
3 C Flour
2 1/2 tsp Granulated Sugar
3/4 tsp Salt
2/3 C Cold Vegetable Shortening (Crisco), cubed.
1/2 C + 2 TBS  (1 1/4 sticks) Chilled Butter, cubed.
10 TBS Ice Water


Filling:
3 1/2 C of diced Rhubarb, 1/2" slices. About 1 1/2 pounds untrimmed.
3 1/2 C Fresh Strawberries
1/2 C Brown Sugar
1/2 C Granulated Sugar
1/4 C Cornstarch
1 tsp Cinnamon
1/4 tsp Salt
1 Large Egg Yolk, beaten and blended with 1 tsp Water, for the Glaze.


Crust Preparation:
In a Food Processor:
Flour
Sugar
Salt
Pulse to blend.
Pulse in Crisco and Butter until it resembles Coarse Meal.
Add enough Ice Cold water , 2 TBS at a time to form a Moist Clumpy Dough.
Remove, Form into a Ball, cut in Half and flatten each into a Disk.
Wrap in Plastic Wrap and Refrigerate for 1 Hour.
Bring to Room Temperature before Rolling.


Filling Preparation:

In a large Mixing Bowl:
Add the first 7 Ingredients.
Fold by hand to combine.

Pie Preparation:

Roll out 1 Disk on a lightly floured surface and roll into a 13" circle.
Transfer to a 9" Pie Pan. Allow at least a 3/4" overhang.
Roll the second Disk the same size.
Cut into 1/2" wide strips.

Pour Filling into the Crust.
Create a Lattice Top with the Strips.
Tuck the ends of the Lattice and crimp into the Crust.
Brush the prepared Glaze over the entire Lattice Crust.

Place on a Sheet Pan .
Bake at 400 degrees for 20 minutes.
Reduce heat to 350 degrees and continue Baking for 15 minutes.
Remove the Pie to a Cooling Rack and Cool completely.

Serve with Whipped Cream or Vanilla Ice Cream.


Enjoy!
Peace in the Kitchen!