I have so many recipes using Pumpkin. I recently found this recipe in one of my vintage Amish recipe books. It's the perfect cake to make for the Holidays.
I've adapted the recipe because Amish recipes can sometimes be vague, and this one was.
Amish Pumpkin Cake:
1 box of Yellow Cake Mix
4 Eggs
1 1/2 Sticks of Butter (12 TBS) softened
1 1/2 C Canned Pumpkin
1/2 C Brown Sugar
3/4 C White Sugar, divided
1/2 C Heavy Cream
1 tsp Cinnamon
1 C chopped Pecans
Remove 1 C of the Cake Mix, put the rest of it in a bowl with 1 Egg, beaten and 1 stick (8TBS) Butter.
Mix well and press into a 9" X 13" baking dish.
In a mixing bowl:
Pumpkin
3 Eggs
Brown Sugar
1/2 C White Sugar
Heavy Cream
Cinnamon
Mix well to combine.
Pour over the crust.
In another mixing bowl:
1 C of the Cake Mix
1/2 C chopped Pecans
4 TBS Butter
1/4 C White Sugar
Mix with your hands and form a crumble.
Sprinkle over the Pumpkin Mixture.
Bake at 350 degrees for 50 - 55 minutes.
Serve with Whipped Cream or Vanilla Ice Cream.
Enjoy!
Peace in the Kitchen!
Saturday, June 28, 2014
Friday, June 27, 2014
Creamy Cranberry Pretzel Pie from Better Homes and Gardens Recipe File
What can I say........ I love Cranberries!
This recipe has been adapted from Better Homes and Gardens.
Here's what you'll need:
Preheat the oven to 350 degrees.
1- 9" Pie Plate brushed with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour)
I start with 1 C of each , mix well and refrigerate in a jar. I always have it available for all of my baking needs.
1/2 C Butter
1/2 C Granulated Sugar, divided
1 1/3 C finely crushed pretzel sticks.
1 Egg White
1 1/2 C Heavy Cream
12 oz. (1 1/2 packages) Cream Cheese, softened
1 - 14oz. can of Whole Berry Cranberry Sauce
1 TBS grated Orange Peel
Additional crushed Pretzel Sticks.
Crust
In a medium saucepan on medium heat:
Butter, heat until melted
Remove from heat.
Stir in 1/4 C Granulated
Stir until sugar dissolves completely.
Add:
Crushed Pretzels, mix well.
Egg White, mix well.
Press evenly into the Pie Pan, bottom and sides.
Bake for 7 - 9 minutes, the edges should be lightly browned.
Remove from oven and place on a rack to cool completely.
In a large Mixing Bowl:
Beat Heavy Cream on high until stiff peaks form.
Set aside.
In a medium Mixing Bowl:
Cream Cheese
1/4 C Sugar
Beat until creamy
In another Mixing Bowl:
Cranberry Sauce
Grated Orange Peel
Mix to combine well.
Stir this into the Cream Cheese Mixture.
Fold in Whipped Cream, by hand.
Spoon int the Crust.
Cover with plastic wrap and refrigerate overnight.
Just before serving, garnish with additional Crushed Pretzels and Sugared Cranberries.
Enjoy!
Peace in the Kitchen!
This recipe has been adapted from Better Homes and Gardens.
Here's what you'll need:
Preheat the oven to 350 degrees.
1- 9" Pie Plate brushed with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour)
I start with 1 C of each , mix well and refrigerate in a jar. I always have it available for all of my baking needs.
1/2 C Butter
1/2 C Granulated Sugar, divided
1 1/3 C finely crushed pretzel sticks.
1 Egg White
1 1/2 C Heavy Cream
12 oz. (1 1/2 packages) Cream Cheese, softened
1 - 14oz. can of Whole Berry Cranberry Sauce
1 TBS grated Orange Peel
Additional crushed Pretzel Sticks.
Crust
In a medium saucepan on medium heat:
Butter, heat until melted
Remove from heat.
Stir in 1/4 C Granulated
Stir until sugar dissolves completely.
Add:
Crushed Pretzels, mix well.
Egg White, mix well.
Press evenly into the Pie Pan, bottom and sides.
Bake for 7 - 9 minutes, the edges should be lightly browned.
Remove from oven and place on a rack to cool completely.
In a large Mixing Bowl:
Beat Heavy Cream on high until stiff peaks form.
Set aside.
In a medium Mixing Bowl:
Cream Cheese
1/4 C Sugar
Beat until creamy
In another Mixing Bowl:
Cranberry Sauce
Grated Orange Peel
Mix to combine well.
Stir this into the Cream Cheese Mixture.
Fold in Whipped Cream, by hand.
Spoon int the Crust.
Cover with plastic wrap and refrigerate overnight.
Just before serving, garnish with additional Crushed Pretzels and Sugared Cranberries.
Enjoy!
Peace in the Kitchen!
Thursday, June 26, 2014
Deviled Egg Pasta Salad, The Iconic All American Summer Picnic Salad
This is a great version of a Classic American Summer Macaroni Salad. Everyone at my house loves Deviled Eggs and my grandmother made the best Summer Macaroni Salad. Here's both great recipes made into one.
At the end, I've reposted my Grandmother's recipe for Macaroni Salad.
1/4 C Apple Cider Vinegar
1 tsp Granulated Sugar
8 oz. dried Elbow Macaroni
1/2 C diced Red Onion
1 Dozen Hard Boiled Eggs, roughly chopped
1/2 C Dill Pickle Relish
1/2 C diced Celery
1/2 C Mayonnaise
3 TBS of Dijon Mustard
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/2 tsp Paprika
In a saucepan over medium heat:
Vinegar
Sugar
Heat until sugar is melted, stirring constantly.
transfer to a bowl.
Set aside to cool completely.
Cook Macaroni according to package directions and drain well.
Set aside.
In a large mixing bowl:
Cooked Macaroni
Red Onion
Chopped Eggs
Dill Pickle Relish
Mix to combine well.
Make the Dressing.
In the Sugar/Vinegar bowl:
Mayonnaise
Dijon Mustard
Sea Salt
Black Pepper
Whisk well.
Pour over the Macaroni Salad and toss to combine.
Cover with plastic wrap and refrigerate overnight.
NOTE:
When ready to serve, you may want to stir in additional Mayonnaise if you feel it needs it. I usually do.
Just before serving, Sprinkle the top of the salad with Paprika.
Enjoy!
Peace in the Kitchen!
Macaroni Salad is one of my favorite Summer Salads. I believe my Grandmother made the best Macaroni Salad. Here's my recipe that I've been making for years.
It's very basic, sometimes that's the best recipe!
Macaroni Salad:
Dressing:
Whisk together in a small bowl and set aside.
1/2 C Mayonnaise
2 TBS Dill Pickle Juice
1 TBS Sugar
1 TBS Yellow Mustard
1/2 tsp Salt
Salad:
2 C uncooked Elbow Macaroni ( cook according to package directions, drain)
1 tsp Olive Oil
1 C diced Onion
1/4 C chopped Celery
3 Hard Boiled Eggs, chopped
1 (2oz. jar) Pimentos, drained
1/8 C Dill Pickle Relish
1/4 C Dill Pickle Juice
Salt and Pepper to taste
Place cooked pasta in a large serving bowl.
Drizzle with the Olive Oil and stir to combine.
Add:
Onion
Celery
Eggs
Pimentos
Relish
Pickle Juice
Toss until well combined
Add the dressing and mix well
Season to taste with Salt and Pepper
Refrigerate overnight
Toss again
Add additional Mayonnaise if needed
Enjoy!
Peace in the Kitchen!
At the end, I've reposted my Grandmother's recipe for Macaroni Salad.
1/4 C Apple Cider Vinegar
1 tsp Granulated Sugar
8 oz. dried Elbow Macaroni
1/2 C diced Red Onion
1 Dozen Hard Boiled Eggs, roughly chopped
1/2 C Dill Pickle Relish
1/2 C diced Celery
1/2 C Mayonnaise
3 TBS of Dijon Mustard
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/2 tsp Paprika
In a saucepan over medium heat:
Vinegar
Sugar
Heat until sugar is melted, stirring constantly.
transfer to a bowl.
Set aside to cool completely.
Cook Macaroni according to package directions and drain well.
Set aside.
In a large mixing bowl:
Cooked Macaroni
Red Onion
Chopped Eggs
Dill Pickle Relish
Mix to combine well.
Make the Dressing.
In the Sugar/Vinegar bowl:
Mayonnaise
Dijon Mustard
Sea Salt
Black Pepper
Whisk well.
Pour over the Macaroni Salad and toss to combine.
Cover with plastic wrap and refrigerate overnight.
NOTE:
When ready to serve, you may want to stir in additional Mayonnaise if you feel it needs it. I usually do.
Just before serving, Sprinkle the top of the salad with Paprika.
Enjoy!
Peace in the Kitchen!
Macaroni Salad is one of my favorite Summer Salads. I believe my Grandmother made the best Macaroni Salad. Here's my recipe that I've been making for years.
It's very basic, sometimes that's the best recipe!
Macaroni Salad:
Dressing:
Whisk together in a small bowl and set aside.
1/2 C Mayonnaise
2 TBS Dill Pickle Juice
1 TBS Sugar
1 TBS Yellow Mustard
1/2 tsp Salt
Salad:
2 C uncooked Elbow Macaroni ( cook according to package directions, drain)
1 tsp Olive Oil
1 C diced Onion
1/4 C chopped Celery
3 Hard Boiled Eggs, chopped
1 (2oz. jar) Pimentos, drained
1/8 C Dill Pickle Relish
1/4 C Dill Pickle Juice
Salt and Pepper to taste
Place cooked pasta in a large serving bowl.
Drizzle with the Olive Oil and stir to combine.
Add:
Onion
Celery
Eggs
Pimentos
Relish
Pickle Juice
Toss until well combined
Add the dressing and mix well
Season to taste with Salt and Pepper
Refrigerate overnight
Toss again
Add additional Mayonnaise if needed
Enjoy!
Peace in the Kitchen!
Tasty Query
I have been invited to be part of another Food Page. You'll see the banner on my blog.
I hope you all take some time to visit the page. Simply click on the Tasty Query banner. The recipes are endless. It's flattering for me to become part of another Food Page and share recipes with so many other food bloggers.
I never imagined that my blog would become so big.
It has over 51, 000 views and viewed by over 66 countries.
Thank you for your continued support!
Terry
Enjoy!
Peace in the Kitchen!
I hope you all take some time to visit the page. Simply click on the Tasty Query banner. The recipes are endless. It's flattering for me to become part of another Food Page and share recipes with so many other food bloggers.
I never imagined that my blog would become so big.
It has over 51, 000 views and viewed by over 66 countries.
Thank you for your continued support!
Terry
Enjoy!
Peace in the Kitchen!
Wednesday, June 25, 2014
Cinnamon, Sugar, Salty Peanut Pretzel, Chex Mix. Plus...... my entire post on my favorite Chex Mixes.
What a title for a recipe. But, it describes it really well........!
I did an entire post on my favorite Chex Mixes. I'll re post at the end of this recipe.
Here's one more!
I make Chex Mixes and Chex Buddies during the Holidays.
We put them in Christmas Zip Lock bags and gave as gifts in a basket of Christmas goodies!
I'll add these this year!
Option:
Drizzle some melted Chocolate Chips over the mix, after it has cooled.
2 C Mini Pretzels
1 C Corn Chex
1 C Peanuts
2 TBS Butter, melted
1/4 C Granulated Sugar
2 TBS Cinnamon
1 TBS Sea Salt
Preheat the oven to 350 degrees.
Line a sheet pan with foil.
In a very large Zip Lock Bag:
Sugar
Cinnamon
Salt
Butter
Shake to mix well.
Add:
Pretzels
Corn Chex
Peanuts
Shake well.
Spread evenly onto the sheet pan.
Bake for 7 - 8 minutes.
Cool completely before storing in an airtight container.
Enjoy!
Peace in the Kitchen!
Chex Mixes!
This is the 4th in my series of consolidating my favorite recipes into one post.
I just received this recipe from Fountain Avenue Kitchen. I have an entire post dedicated to Chex Mixes. I posted them at the end of this new recipe. This is perfect for Easter with Pastel M&M's and as I stated in my Easter M&M cookie recipe, this would be great with Christmas or Halloween M&M's. Keep this recipe handy for all of the Holidays. This is an adaptation while keeping the integrity of the original recipe.
1 pound of White Melting Chocolate
5 C Rice Chex
3 C Quaker Oatmeal Squares
3 C Cheerios
2 C Miniature Pretzel Squares or Miniature Pretzels
2 C Cashews
2 C M&M's
In a large mixing bowl or roasting pan:
Rice Chex
Oatmeal Squares
Cheerios
Pretzels
Cashews
M&M's
In a glass measuring cup:
Melt chocolate until smooth.
Pour ove the mixture and carefully fold it together to coat well.
Transfer to Parchment or Waxed Paper to cool completely.
Break apart and store in a covered container at room temperature.
Enjoy!
Peace in the Kitchen!
I did an entire post on my favorite Chex Mixes. I'll re post at the end of this recipe.
Here's one more!
I make Chex Mixes and Chex Buddies during the Holidays.
We put them in Christmas Zip Lock bags and gave as gifts in a basket of Christmas goodies!
I'll add these this year!
Option:
Drizzle some melted Chocolate Chips over the mix, after it has cooled.
2 C Mini Pretzels
1 C Corn Chex
1 C Peanuts
2 TBS Butter, melted
1/4 C Granulated Sugar
2 TBS Cinnamon
1 TBS Sea Salt
Preheat the oven to 350 degrees.
Line a sheet pan with foil.
In a very large Zip Lock Bag:
Sugar
Cinnamon
Salt
Butter
Shake to mix well.
Add:
Pretzels
Corn Chex
Peanuts
Shake well.
Spread evenly onto the sheet pan.
Bake for 7 - 8 minutes.
Cool completely before storing in an airtight container.
Enjoy!
Peace in the Kitchen!
Chex Mixes!
This is the 4th in my series of consolidating my favorite recipes into one post.
I just received this recipe from Fountain Avenue Kitchen. I have an entire post dedicated to Chex Mixes. I posted them at the end of this new recipe. This is perfect for Easter with Pastel M&M's and as I stated in my Easter M&M cookie recipe, this would be great with Christmas or Halloween M&M's. Keep this recipe handy for all of the Holidays. This is an adaptation while keeping the integrity of the original recipe.
1 pound of White Melting Chocolate
5 C Rice Chex
3 C Quaker Oatmeal Squares
3 C Cheerios
2 C Miniature Pretzel Squares or Miniature Pretzels
2 C M&M's
In a large mixing bowl or roasting pan:
Rice Chex
Oatmeal Squares
Cheerios
Pretzels
Cashews
M&M's
In a glass measuring cup:
Melt chocolate until smooth.
Pour ove the mixture and carefully fold it together to coat well.
Transfer to Parchment or Waxed Paper to cool completely.
Break apart and store in a covered container at room temperature.
Enjoy!
Peace in the Kitchen!
 |
| Use White Chocolate for the drizzle. |
 |
| For Halloween use melted Milk Chocolate for the drizzle. |
 |
| For Christmas use White Chocolate for the drizzle. |
I did a story dedicated to Chex Mix.
Here are 3 of my choices for Holiday Chex Mixes called Chex Buddies.
The directions are the same for each of the varieties.
12/22/13:
Now that I've made my first batch of Chex Buddies I can comment on the process to make it easier for everyone else.
The key to this process is to use the largest, widest opening, bowl that you have and the largest ziplock bag that's available. These two hints alone will make the process easy. I also used a large, Amish wooden spoon/scoop to mix the Chex after the Chocolate was drizzled over it. None of the cereal was crushed. I highly recommend these for the Holidays.
Andes Mints Chex Buddies:
2 boxes of Andes Mints , chopped
(Microwave until smooth and creamy)
5 C Corn Chex Cereal in a large glass bowl
1 1/2 C Confectioner's Sugar in a large ziplock bag.
Pour the melted chocolate over the cereal and mix gently, folding from the
outside edge of the bowl to the center. Mix until well coated with chocolate.
Pour the chocolate covered mix into the bag of Confectioner's Sugar and shake until
well coated.
Pour into serving bowls.
---------------------------------------------------------------------------------------------------------------------------
Chocolate and Peanut Butter Buddies:
9 C Corn Chex Cereal
1 C Chocolate Chips
1/2 C Creamy Peanut Butter
1/4 C butter
1 tsp Vanilla
1 1/2 C Confectioner's Sugar
Use the same directions as above.
Melt all of the coating ingredients in a microwave until smooth and creamy.
Pour over Chex
Pour in the bag and shake.
---------------------------------------------------------------------------------------------------------------------------
Citrus Buddies:
1 12.8 oz. box of Rice Chex Cereal
12 ounces of White Chocolate Chips
5 tsp Orange Zest
1 TBS Lime Juice
1 TBS Lemon Juice
5 TBS butter
2 1/2 C Confectioner's Sugar
Same directions as above.
Melt topping ingredients in a microwave, until smooth and creamy.
Pour over Chex Cereal
Pour in the bag and shake.
---------------------------------------------------------------------------------------------------------------------------
 |
The hardest part of this was unwrapping the 2 bows of Andes Mints.
Otherwise this is the easiest Christmas treat that I've made this year.
They look incredible and taste amazing. I highly recommend Chex Buddies!
|
 |
These are the Andes Mint Buddies
|
 |
These are some of the ingredients for the Citrus Buddies.
This also shows the bowl and the spoon that I use.
These are also delicious. They are a nice change from all
of the Chocolate treats that we typically make
st Christmas.
I would have photographed the Citrus Buddies but
they look the same as the Andes Buddies.
|
Enjoy!
Peace in the Kitchen!
I had previously posted many recipes of Chex Mix, you can search them under Chex Mix.
America is fascinated with Chex Mix and the hundreds of recipe combinations to create a snack for family gatherings, sporting events, church suppers and holidays.
Here's the latest from the Hippy in the Kitchen!
This is my original recipe with a Tex - Mex twist.
This is my original recipe with a Tex - Mex twist.
Tex - Mex Chex Mix:
3 C Wheat Chex
3 C corn chips ( Fritos)
3 C mini pretzel squares
3 C salted peanuts
1 - ( 1.25oz) package of Taco Seasoning
1/4 C butter, melted
Combine everything in a bowl and mix well.
Enjoy!
Peace in the Kitchen!
As I got into the research for this project, I discovered too many recipes. I started posting them and I realized that I had to edit my list. I narrowed it down to 15 recipes. I've chosen the ones that I like best. I've included Savory and Sweet.
I hope everyone takes some time to read these, pick out some favorites and make them.
I've been eating Chex Mixes for ...... I can't even tell you how long!
Chex Mix
An American snack made from breakfast cereal as a major ingredient. Chex cereal was created in 1937.
By 1952, a recipe for "Chex Party Mix" appeared on the cereal box.
The party mix became popular as a holiday treat when in 1955, the wife of a Ralston Purina executive in St. Louis served the snack at a holiday party.
I remember having the Original Chex Party Mix at every holiday when I was young.
All of the commercial Chex mixes contain one or more of Chex cereals.
Here are some of the most popular Iconic American Chex mixes. There are so many that I could never post them all. It was difficult to choose, Most of them are from Pillsbury, a division of the General Mills Corporation.
I have to start with the Original recipe that I remember as a child.
This is the recipe that my mother made.
Original Chex Party Mix:
melt 1/2 C butter in a shallow baking pan
stir in 1 TBS Worcestershire Sauce
add 2 C Wheat Chex
2 C Rice Chex
1/2 C mixed nuts
sprinkle with 1/4 tsp salt
1/8 tsp garlic salt
mix well
Heat 30 minutes in a 300 degree oven
stirring every 10 minutes
cool
Enjoy!
Peace in the Kitchen!
Apple Pie Mix:
3 C Rice Chex
3 C Corn Chex
1/2 C chopped Walnuts
3 TBS
1/2 C packed Brown Sugar
1 tsp Cinnamon
1/2 tsp ground Ginger
1/2 tsp Nutmeg
2 C Dried or Freeze Dried Apples, roughly chopped if necessary
1 tsp Crisco ( shortening)
In a large microwavable bowl, mix Cereals and Nuts
In a microwavable 2 C measuring cup:
melt Butter 30 seconds
Stir in :
Brown Sugar
Cinnamon
Ginger
Nutmeg
Microwave 1 minute until bubbling
Pour evenly over Cereal and mix well
Microwave the Cereal again for 4 minutes, stirring every minute
Spread mixture on Waxed Paper or Foil and cool completely
Sprinkle Apples over mixture
In another microwavable bowl, melt Vanilla Chips and Shortening. Stir until smooth
Drizzle over Cereal
Cool completely
Break into bite sized pieces
Enjoy!
Peace in the Kitchen!
Taco Chex Mix:
3 C Rice Chex
3 C Corn Chex
2 C bite sized Cheese Crackers ( CHEEZ - IT Crackers )
2 C bite sized Pretzel Twists
1 C Salted Peanuts
3 TBS Vegetable Oil
2 TBS Water
1 package of Old El Paso Taco Seasoning Mix
In a large microwavable bowl:
Cereals
Crackers
Pretzels
Nuts
Mix well
In a small microwavable bowl:
Oil
Water
Seasoning
Mix well
Pour over Cereal mixture
Stir to coat well
Microwave the mixture uncovered for 5 minutes
Stir every 2 minutes, it will begin to brown
Spread onto waxed paper
Cool completely
Enjoy!
Peace in the Kitchen!
Cheesy - Ranch Mix:
3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
2 C bite sized Pretzel Twists
2 C CHEEZ - IT Crackers
3 TBS Butter, melted
1 package of Ranch Dressing / Seasoning Mix ( 1 oz.)
1/2 C Grated Parmesan Cheese
In a large microwavable bowl:
Cereals
Pretzels
Crackers
In a smaller microwavable bowl:
melt Butter
Poor over Cereal mixture
Mix well
Mix in Ranch Seasoning, mix to coat well
Microwave the Mix uncovered for 3 minutes, stirring every minute
Spread on waxed paper to cool
Cool completely
Enjoy!
Peace in the Kitchen!
Chili & Garlic Mix:
8 C Rice Chex
1 bag Butter Flavored Microwave Popcorn, popped
1/4 C Dry Roasted Peanuts
3 TBS Vegetable Oil
1/3 C grated Parmesan Cheese
2 tsp Chili Powder
2 tsp Garlic Powder
Heat oven to 300 degrees
In a large bowl:
Cereal
Popcorn
Peanuts
Mix well
Drizzle with Oil and toss to coat well
In a small bowl:
Mix remaining ingredients
Sprinkle over Cereal
Toss to coat well
Spread out in a large Roasting Pan
Bake 15 minutes
Stirring once
Spread onto waxed paper to cool completely
Enjoy!
Peace in the Kitchen
Barbecue Chex Mix:
6 C Corn Chex
1 1/2 C bite sized Pretzel Twists
1 1/2 C CHEEZ - IT crackers
3/4 C Honey Roasted Peanuts
1/2 C Barbecue Sauce
1 TBS Vegetable Oil
3/4 tsp Garlic Powder
Preheat Oven to 250 degrees
In a large bowl:
Cereal
Pretzels
Crackers
Peanuts
Mix well
Set aside
In a small bowl:
Remaining ingredients, stir well
Pour over Cereal mixture and mix well to coat
Spread in a roasting pan
Bake 1 hour , stirring every 15 minutes
Cool completely
Enjoy!
Peace in the Kitchen!
Mexican Chex Mix:
This one is easy to make and one of my favorites!
1 bag Buttered Flavored Microwave Popcorn, popped ( remove un popped Kernels)
8 C Corn Chex
4 C Corn Chips ( Fritos), use spicy if you want more heat)
2 C CHEEZ -IT Crackers
3 TBS Butter, melted
1/3 C grated Parmesan Cheese
1 package ( 1 oz.) Old El Paso Taco Seasoning Mix
In a 2 gal. resealable plastic Food Storage Bag:
Popcorn
Cereal
Corn Chips
Crackers
Drizzle with Butter
Seal and Shake to coat well
Add Crackers and Taco Seasoning to the bag
Seal and Shake again to coat well
Store in an airtight container
Enjoy!
Peace in the Kitchen!
The Big Game Mix:
This is another favorite!
3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
2 C Honey Mustard flavored Pretzel Nuggets
1 C Smoked Almonds
1/4 C Butter
2 TBS Yellow Mustard
2 TBS Honey
1 tsp Seasoned Salt ( Lawry's, Morton, Bodia, Great Value )
In a large microwavable bowl:
Cereals
Pretzels
Almonds
In a microwavable measuring cup, uncovered, until melted ( about 1 minute)
Butter
Mustard
Honey
Seasoned Salt
Pour over cereal mixture
Stir to coat evenly
Microwave the Mix for 5 minutes, stirring every 2 minutes
The mix will begin to brown
Spread onto Waxed Paper and cool completely
Enjoy!
Peace in the Kitchen!
Lemon Rosemary Mix:
2 C Corn Chex
2 C Rice Chex
2 C Wheat Chex
1/4 C Butter
2 TBS Fresh Rosemary, minced
1 TBS Lemon Zest
1 tsp Garlic Powder
1 tsp Salt
1 C Raw Almonds
1 C Parmesan Flavored Crackers ( CHEEZ -IT , Stonewall Kitchen)
In a large mixing bowl, melt Butter
Add:
Rosemary
Lemon Zest
Garlic Powder
Salt
Mix well
Add:
Crackers
Almonds
Mix well
Microwave 5 minutes
Stir every 2 minutes
Spread onto a cookie sheet to cool completely
Enjoy!
Peace in the Kitchen!
Hot Buttered Rum Mix:
3 C Cinnamon Chex Cereal
3 C Honey Nut Chex Cereal
1/4 C Butter
1/4 C Packed Brown Sugar
2 TBS Honey
3/4 tsp Cinnamon
3/4 tsp Nutmeg
3/4 tsp Clove
1 tsp Rum Flavoring
2 C Miniature Marshmallows
Combine Cereals in a large microwavable bowl
In a 2 C microwavable measuring cup, melt :
Butter
Brown Sugar
Honey
Until bubbling
Blend in:
cinnamon
Nutmeg
Clove
mix to coat well
Cool about 5 minutes
Add Marshmallows
Spread on Waxed Paper
Cool completely
Enjoy!
Peace in the Kitchen!
Caramel Corn Mix
4 C Popped Microwavable Popcorn, discard un popped kernels
4 C Corn Chex
1 C Mixed Nuts, no Peanuts
1/2 C Butter ( 8 TBS or 1 Stick), cut into pieces
3/4 C packed Brown Sugar
1/4 C Light Corn Sugar
1/2 C White Vanilla Baking Chips
1/2 C Dried Cranberries
In a large microwavable bowl
Popcorn
Cereal
Nuts
mix well and set aside
In a 2 C microwavable measuring cup, uncovered
Butter
Brown Sugar
Corn Syrup
Heat until bubbling, stirring often
Pour over Cereal
mix to coat well
Microwave the Cereal uncovered about 5 minutes, stirring and scraping the sides of the bowl every minute just until it starts to brown
Spread on Waxed Paper or Foil
Stir to break up
In a medium microwavable bowl:
heat chips until melted and smooth
Add 3/4 C of the Cereal mixture to the melted chips
Toss gently to coat well
Spread on Waxed Paper or Foil
Cool 30 minutes
In a large serving bowl:
Combine both bowls of Cereal
Stir in Cranberries
Enjoy!
Peace in the Kitchen!
Chocolate Caramel Mix:
8 C Chocolate Chex
3/4 C packed Brown Sugar
6 TBS Butter
3 TBS Light Corn Sugar
1/4 tsp Baking Soda
1/4 C Vanilla flavored Baking Chips or Chocolate
Place Cereal in a large microwavable bowl and set aside
Line a Cookie Sheet with Waxed Paper and set aside
In a 2 C Microwavable Measuring Cup:
Brown Sugar
Butter
Corn Syrup
Heat for 1- 2 minutes, stirring after 1 minute, until smooth
Stir in Baking Soda until dissolved
Pour over Cereal, mix to coat evenly
Microwave 3 minutes, stirring every minute
Spread out on the Cookie Sheet
Cool 10 minutes
Break into pieces
In a medium microwavable bowl:
Vanilla Chips
heat 1 minute or until melted and smooth
Drizzle over Cereal Mix
Refrigerate until set
Enjoy!
Peace in the Kitchen!
Muddy Buddy Mix:
9 C Chocolate Chex
1 C Semi Sweet Chocolate Chips
1/2 C Creamy Peanut Butter
1/4 C Butter
1 tsp Vanilla
1 1/2 C Powdered Sugar
Place Cereal in a large bowl
In a 1 quart bowl:
Chocolate Chips
Peanut Butter
Butter
1 minute, or until melted and smooth
Stir in Vanilla
Pour over Cereal and stir until well coated
Place Cereal into a 2 gallon resealable Food Storage Bag
Add Powdered Sugar
Seal and Shake until well coated
Spread onto Waxed Paper
Cool completely
Store refrigerated in an airtight container
Enjoy!
Peace in the Kitchen!
Chex Brittle:
8 C Rice Chex
1 C Salted Peanuts
1 C (14oz.) Sweetened Condensed Milk ( not Evaporated Milk)
1 tsp Vanilla
Heat oven to 300 degrees
Spray 2 - 15"x10"x1" Baking Sheet Pans with Vegetable Cooking Spray
Mix all ingredients in a large bowl until evenly coated
Spread onto the Baking Sheet Pans in a single layer
Bake for 20 - 22 minutes until golden brown ( be careful not to over bake)
Spread on Waxed Paper
Cool completely ( about 15 minutes)
Break into pieces
Enjoy!
Peace in the Kitchen!
Campfire Popcorn Mix:
6 C Popped Buttered Flavored Microwave Popcorn ( 3oz. bag) remove un popped kernels
4 C Corn Chex
1- 7oz Jar of Marshmallow Creme
Heat oven to 350 degrees
Spray a Baking Sheet Pan with Vegetable Cooking Spray
In a large bowl:
Popcorn
Cereal
Mix well and set aside
Empty the jar of Marshmallow Creme into a medium sized microwavable bowl
Heat 2 minutes , stirring after 1 minute, until smooth and creamy. Stir well
Pour over the Cereal and stir until evenly coated
Spread on Baking Sheet
Bake 10 minutes
Stirring after 5 minutes
Cooking will be complete when the coating begins to turn Light Golden Brown ( do not over bake)
Spread on Waxed Paper
Cool completely
Enjoy!
Peace in the Kitchen!
Blackberry Brie hors d'oeuvres
Wow! I just discovered these great hors d'oeuvres. What a wonderful combination of Brie Cheese and Blackberries. It has a Pillsbury crescent pocket, Blackberry Jelly and a fresh Blackberry,
I would also make them with Raspberries. Since I don't have the rights to post the photograph, I'll post one when I make them.
I've adapted this recipe from Foodies TV and Inside BruCrew Life.
Here's what you'll need:
1 - 24 cup Mini Muffin Pan
Preheat the oven to 350 degrees.
1- (8oz.)Tube of Pillsbury Refrigerated Crescent Rolls
1 (8oz.) Round of Brie Cheese
Blackberry Jelly or (Raspberry Jam)
Fresh Blackberries or (Raspberries)
Toothpicks
This recipe makes 24 Hors D'Oeuvres.
Separate the Crescent Rolls into 4 individual rectangles. (press seems together to achieve this.)
Cut each rectangle into 6 equal squares.
Tuck one square of dough into each cup of the Mini Muffin Pan.
Cut away the rind of the Brie.
Cut it evenly into 24 squares.
Put one square into each dough lined cup.
Spoon a bit of Jelly on top of the cheese.
Folds the corners of the crescent rolls over the jelly.
Place the muffin tin pan on a sheet pan.
Bake for 12 - 15 minutes.
Remove the pan from the oven and place on a cooling rack.
Cool for 10 minutes.
Transfer the cups to a serving platter and top each bite with a blackberry on a toothpick.
Enjoy!
Peace in the Kitchen!
I would also make them with Raspberries. Since I don't have the rights to post the photograph, I'll post one when I make them.
I've adapted this recipe from Foodies TV and Inside BruCrew Life.
Here's what you'll need:
1 - 24 cup Mini Muffin Pan
Preheat the oven to 350 degrees.
1- (8oz.)Tube of Pillsbury Refrigerated Crescent Rolls
1 (8oz.) Round of Brie Cheese
Blackberry Jelly or (Raspberry Jam)
Fresh Blackberries or (Raspberries)
Toothpicks
This recipe makes 24 Hors D'Oeuvres.
Separate the Crescent Rolls into 4 individual rectangles. (press seems together to achieve this.)
Cut each rectangle into 6 equal squares.
Tuck one square of dough into each cup of the Mini Muffin Pan.
Cut away the rind of the Brie.
Cut it evenly into 24 squares.
Put one square into each dough lined cup.
Spoon a bit of Jelly on top of the cheese.
Folds the corners of the crescent rolls over the jelly.
Place the muffin tin pan on a sheet pan.
Bake for 12 - 15 minutes.
Remove the pan from the oven and place on a cooling rack.
Cool for 10 minutes.
Transfer the cups to a serving platter and top each bite with a blackberry on a toothpick.
Enjoy!
Peace in the Kitchen!
Tuesday, June 24, 2014
Tea with the Hippy in the Kitchen, Aunt Faye's Homemade Rose Hip Jelly and Recipes for Scones
On one of our trips to France we learned about Tisane, herbal teas. They are delicious and healthy. They can be made in a variety of ways with a variety of fresh and dried ingredients.
I'm starting this post with a Fresh Lemon Verbena Tea.
Begin with 4 fresh Lemon Verbena leave, cut crosswise into 5 - 6 pieces. (1/2 tsp of dried Lemon Verbena leaves can be used if fresh are not available) We grow Lemon Verbena in our Herb Garden.
We also add fresh leaves layered with honey in a small jar and let it sit at room temperature for 3 weeks. The longer it sits, the more flavorful the honey will become.
This recipe is for 1 Mug:
Place the cut leaves into a heat proof mug.
Bring 1 C of water to a boil
Pour the water over the leaves.
Cover the Mug and steep the tea for 5 minutes.
Strain the tea , sweeten with Lemon Verbena Honey and serve hot.
I'll continue to update this page with additional Herbal Tea recipes.
Tisane:
Tisanes are usually categorized by what part of the plant they come from.
Here are some examples of each of the major categories.
Leaf Tisanes: Lemon Balm, Mint, Lemongrass, Verbena.
Flower Tisanes: Rose, Chamomile, Hibiscus, Lavender
Bark Tisanes: Cinnamon, Slippery Elm, Black Cherry Bark
Root Tisanes: Ginger, Echinacea, Chicory
Fruit / Berry Tisanes: Raspberry, Blueberry, Peach, Apple
Seed / Spice Tisanes: Cardamom, Caraway, Fennel
Winter Chai Tea:
4 C Darjeeling or Rooibos Tea
1 C Cinnamon Chips
1/2 C Nutmeg
1 C Ginger
1 C Cardamom Pods
1/2 C Whole Cloves
4 Vanilla Beans cut into pieces
Mix all ingredients in a large mixing bowl.
Scoop into individual tea tins.
To Brew:
Place 1 tsp if the tea in a tea ball or an infuser with 1 C of hot water.
Steep for 15 - 20 minutes.
Remove the tea and sweeten with honey or cream.
Peppermint Tea:
1 tsp Dried Peppermint Leaves
1 tsp Sugar
1 C Boiling Water
Add the Peppermint and sugar to a Mug and pour the water over it.
Steep the tea for 3 minutes.
Strain.
Drink hot or pour over Ice for a great Iced Tea.
Russian Tea:
4 C Water
1/2 C Lemon Juice
1 C Orange Juice
2 TBS Honey
1/4" Cinnamon Stick
1 tsp Whole Cloves
4 Black Tea Bags
In a saucepan on medium heat:
Water
Lemon Juice
Orange Juice
Honey
Cinnamon
Cloves
Bring to a Boil.
Remove from heat and add Tea Bags.
Steep for 3 minutes.
Strain and serve.
Lavender Tea:
3 C Hot Water
2 Lemon Balm Tea Bags
2 TBS Fresh or Dried Lavender Flowers
Honey to taste.
In a saucepan on medium heat:
Bring water to a boil.
Place Tea Bags and Lavender in a Mug.
Pour boiling water into the Mug.
Cover and steep for 5 minutes.
Strain.
Add Honey to taste.
Jack Frost Christmas Tea:
1/4 C Dried Peppermint Leaves
1/4 C Dried Spearmint Leaves
Place in a jar and shake to mix well.
1 tsp of Tea to 1 C of Hot Water, Add the tea to a strainer or infuser.
Cover and steep for 5 minutes.
Rose Tea:
2 Parts Dried Rose Petals
1 Part Black Tea Leaves
Place in a jar and mix well.
1 tsp of the tea to 1 C of Hot Water.
Place in a strainer or infuser.
Pour water over the tea, cover and steep for 5 minutes.
Remove the tea leaves and serve.
Dried Rose Hip Tea:
2 tsp of Dried Rose Hips to 1 C of Hot Water.
Place in a Mug, steep 5 minutes, strain and serve.
Rose Hips are a great source of Vitamin C.
This happens to be my favorite Tisane.
I used to make Rose Hip Jelly when I lived in Steamboat, Colorado.
Aunt Faye's Homemade Rose Hip Jelly:
Steamboat, Colorado, 1974
Rose Hips were available in Colorado, I picked them, on the banks of the Yampa River. Unfortunately we don't have them in Texas, at least I haven't seen any!
2 C Rose Hip Juice ( about 2 Quarts of ripe Rose Hips)
3 C Apple Juice (unsweetened or you can use a White Sauterne Wine)
6 C Sugar
1 Box of Sure-Jell Fruit Pectin
1/4 tsp Mace
10 drops of Red Food Coloring
2 drops of Yellow Food Coloring
Stem the Rose Hips (bright orange), place in a pan and cover with water.
Boil and cook the berries until mushy.
Pour into a jelly bag and squeeze out the juice.
Measure 2 C into a large pan.
Add Apple Juice to the pan.
Mix Sure-Jell and Mace into the juice.
Bring to a boil again and boil hard for 1 minute, stirring constantly.
Remove from heat, skim the foam and pour into canning jars.
Cover with 1/8" Paraffin.
I don't really expect anyone to make this, but I thought it was interest to post it as a family vintage recipe.
Here's part of the original recipe from my collection of Aunt Faye's recipes.
Enjoy!
Peace in the Kitchen!
My British friend Joan shared this recipe from My Kitchen Table : 100 Cakes and Bakes' by Mary Berry.
I've been searching for the Best of the Best Recipe for Scones!
Give them a try and let me know what you think!
Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they take various shapes including triangles, rounds and squares. Baking scones at home is often closely tied to heritage baking. They tend to be made from family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.
I'm starting this post with a Fresh Lemon Verbena Tea.
Begin with 4 fresh Lemon Verbena leave, cut crosswise into 5 - 6 pieces. (1/2 tsp of dried Lemon Verbena leaves can be used if fresh are not available) We grow Lemon Verbena in our Herb Garden.
We also add fresh leaves layered with honey in a small jar and let it sit at room temperature for 3 weeks. The longer it sits, the more flavorful the honey will become.
This recipe is for 1 Mug:
Place the cut leaves into a heat proof mug.
Bring 1 C of water to a boil
Pour the water over the leaves.
Cover the Mug and steep the tea for 5 minutes.
Strain the tea , sweeten with Lemon Verbena Honey and serve hot.
I'll continue to update this page with additional Herbal Tea recipes.
Tisane:
Tisanes are usually categorized by what part of the plant they come from.
Here are some examples of each of the major categories.
Leaf Tisanes: Lemon Balm, Mint, Lemongrass, Verbena.
Flower Tisanes: Rose, Chamomile, Hibiscus, Lavender
Bark Tisanes: Cinnamon, Slippery Elm, Black Cherry Bark
Root Tisanes: Ginger, Echinacea, Chicory
Fruit / Berry Tisanes: Raspberry, Blueberry, Peach, Apple
Seed / Spice Tisanes: Cardamom, Caraway, Fennel
Winter Chai Tea:
4 C Darjeeling or Rooibos Tea
1 C Cinnamon Chips
1/2 C Nutmeg
1 C Ginger
1 C Cardamom Pods
1/2 C Whole Cloves
4 Vanilla Beans cut into pieces
Mix all ingredients in a large mixing bowl.
Scoop into individual tea tins.
To Brew:
Place 1 tsp if the tea in a tea ball or an infuser with 1 C of hot water.
Steep for 15 - 20 minutes.
Remove the tea and sweeten with honey or cream.
Peppermint Tea:
1 tsp Dried Peppermint Leaves
1 tsp Sugar
1 C Boiling Water
Add the Peppermint and sugar to a Mug and pour the water over it.
Steep the tea for 3 minutes.
Strain.
Drink hot or pour over Ice for a great Iced Tea.
Russian Tea:
4 C Water
1/2 C Lemon Juice
1 C Orange Juice
2 TBS Honey
1/4" Cinnamon Stick
1 tsp Whole Cloves
4 Black Tea Bags
In a saucepan on medium heat:
Water
Lemon Juice
Orange Juice
Honey
Cinnamon
Cloves
Bring to a Boil.
Remove from heat and add Tea Bags.
Steep for 3 minutes.
Strain and serve.
Lavender Tea:
3 C Hot Water
2 Lemon Balm Tea Bags
2 TBS Fresh or Dried Lavender Flowers
Honey to taste.
In a saucepan on medium heat:
Bring water to a boil.
Place Tea Bags and Lavender in a Mug.
Pour boiling water into the Mug.
Cover and steep for 5 minutes.
Strain.
Add Honey to taste.
Jack Frost Christmas Tea:
1/4 C Dried Peppermint Leaves
1/4 C Dried Spearmint Leaves
Place in a jar and shake to mix well.
1 tsp of Tea to 1 C of Hot Water, Add the tea to a strainer or infuser.
Cover and steep for 5 minutes.
Rose Tea:
2 Parts Dried Rose Petals
1 Part Black Tea Leaves
Place in a jar and mix well.
1 tsp of the tea to 1 C of Hot Water.
Place in a strainer or infuser.
Pour water over the tea, cover and steep for 5 minutes.
Remove the tea leaves and serve.
Dried Rose Hip Tea:
2 tsp of Dried Rose Hips to 1 C of Hot Water.
Place in a Mug, steep 5 minutes, strain and serve.
Rose Hips are a great source of Vitamin C.
This happens to be my favorite Tisane.
I used to make Rose Hip Jelly when I lived in Steamboat, Colorado.
Aunt Faye's Homemade Rose Hip Jelly:
Steamboat, Colorado, 1974
Rose Hips were available in Colorado, I picked them, on the banks of the Yampa River. Unfortunately we don't have them in Texas, at least I haven't seen any!
2 C Rose Hip Juice ( about 2 Quarts of ripe Rose Hips)
3 C Apple Juice (unsweetened or you can use a White Sauterne Wine)
6 C Sugar
1 Box of Sure-Jell Fruit Pectin
1/4 tsp Mace
10 drops of Red Food Coloring
2 drops of Yellow Food Coloring
Stem the Rose Hips (bright orange), place in a pan and cover with water.
Boil and cook the berries until mushy.
Pour into a jelly bag and squeeze out the juice.
Measure 2 C into a large pan.
Add Apple Juice to the pan.
Mix Sure-Jell and Mace into the juice.
Bring to a boil again and boil hard for 1 minute, stirring constantly.
Remove from heat, skim the foam and pour into canning jars.
Cover with 1/8" Paraffin.
I don't really expect anyone to make this, but I thought it was interest to post it as a family vintage recipe.
Here's part of the original recipe from my collection of Aunt Faye's recipes.
Enjoy!
Peace in the Kitchen!
My British friend Joan shared this recipe from My Kitchen Table : 100 Cakes and Bakes' by Mary Berry.
I've been searching for the Best of the Best Recipe for Scones!
Give them a try and let me know what you think!
Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they take various shapes including triangles, rounds and squares. Baking scones at home is often closely tied to heritage baking. They tend to be made from family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.
The pronunciation of the word within the United Kingdom varies.
The difference in pronunciation is alluded to in the poem which contains the lines:
I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone.
The secret to good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side.
450g (1 lb) self-raising flour
2 rounded tsp baking powder
75g (3 oz) butter
50g (2 oz) granulated sugar
2 large eggs
about 225ml (8 oz) 1C milk
2 rounded tsp baking powder
75g (3 oz) butter
50g (2 oz) granulated sugar
2 large eggs
about 225ml (8 oz) 1C milk
To serve
raspberry jam
clotted cream or double cream, whipped
raspberry jam
clotted cream or double cream, whipped
Preheat the oven to 425 degrees. Line baking sheets with parchment paper.
Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the eggs together and make up to (10 fl oz) with the milk, then put about 2 TBS aside in a cup for later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
Turn the dough out on to a lightly floured surface and flatten it to a thickness of (½-1 in). Use a (2 in.) fluted cutter to stamp out the scones by pushing it straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that they rise evenly. Gently push the remaining dough together, knead lightly, reroll and cut out more.
Arrange on the prepared baking-sheets and brush the tops of the scones with the reserved beaten egg mixture to glaze. Bake for 10 to 15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Serve as fresh as possible, cut in half and spread generously with strawberry jam. Top with a good spoonful of thick cream as well, if you like.
Enjoy!
Peace in the Kitchen!
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