Here's a decadent Texas Cake to celebrate the Holidays. This cake is saturated in Bourbon and left for several days to soak up all of the Bourbon flavor!
Can I get a Yee Haw for this one?
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10 to 12 C Bundt Pan, your choice of design, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 C chopped Pecans
1 C Bourbon, divided
3 1/2 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Ground Cloves
8 Eggs
1 pound (2 sticks) Butter, room temperature
2 C Sugar
1 tsp Vanilla
In a small bowl:
Pecans
1/2 C Bourbon
Set aside.
In a medium mixing bowl, sift together:
Flower
Baking Powder
Salt
Nutmeg
Cinnamon
Clove
Set aside.
In a small bowl with a hand mixer:
Eggs
Beat until thick and light.
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Vanilla
Eggs
Beat on low speed to incorporate then on high speed until thick and fluffy.
Gradually add Flour mixture just until combined.
Fold in the Bourbon soaked Pecans, by hand.
Pour the batter into the prepared Bundt Pan.
Smooth out the top so the batter is slightly higher on the outside and around the tube.
Cover the pan with a 12" square piece of Brown Parchment Paper.
Bake for 55 - 60 minutes.
Remove the pan to a rack to cool for 15 minutes
Invert the cake onto a Parchment Paper covered rack to cool completely.
Soak an 18" piece of Cheesecloth in 1/2 C of Bourbon.
Wrap the cake completely in the Cheesecloth and then wrap it tightly in foil.
Place in an airtight container and store at room temperature for several days.
Place the cake onto a serving platter and dust with Confectioner's Sugar just before serving.
Don't this sound dang good?
All I can say is......... can I get a Yee Haw in the Kitchen?
Tuesday, September 30, 2014
Groovy Holiday Recipes from the 60's!
Here are 3 Retro Recipes from 1960. Far Out Man!
For the Holidays I brought back these 3 recipes.
Retro 60's Cranberry Crunch
Cinnamon Crisps
Mistletoe Dip
Cranberry Crunch:
Here's what you'll need:
Preheat the oven to 350 degrees.
Brush a 9"X 9" pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C Quick Oats
1/3 C Butter, cold and cubed
3/4 C Brown Sugar
1 can of Whole Cranberry Sauce
1/2 C Flour
1/2 C Coconut
1 TBS Lemon Juice
In a large mixing bowl:
Oats
Sugar
Flour
Coconut
Mix well.
Cut in Butter with your hands to create a crumble.
Place 1/2 the Crumble in the pan.
In a small bowl:
Cranberry Sauce
Lemon Juice
Mix well.
Pour over the first layer of Crumble.
Sprinkle the remaining Crumble evenly over the Cranberries.
Bake for 45 minutes.
Remove the pan to a rack and cool for 10 minutes.
Serve warm with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Mistletoe Dip:
1 Envelope of Onion Soup Mix
1 Pint of Sour Cream
1 Tomato, diced
1 Green Bell Pepper, diced
1/4 tsp Dill Weed
In a medium bowl:
Soup Mix
Sour Cream
Whisk well.
Add:
Tomato
Bell Pepper
Dill Weed
Blend well and refrigerate covered for 1 hour.
Serve as a Dip with your favorite Crackers or Chips.
Enjoy!
Peace in the Kitchen!
Cinnamon Crisps in Holiday Shapes:
Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper,
16 TBS (2 sticks) Butter, room temperature
1 C Granulated Sugar
1 Egg
3 C Flour
1 1/2 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking Powder
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Add:
Egg and beat until incorporated.
In a small bowl, sift together:
Flour
Cinnamon
Salt
Baking Powder
Whisk well.
Gradually add to the mixer.
Beat until combined.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Roll dough onto a floured surface , 1/8" thick.
Cut out cookies with Holiday Cookie Cutters.
Bake for 11 - 12 minutes, until golden brown.
Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
For the Holidays I brought back these 3 recipes.
Retro 60's Cranberry Crunch
Cinnamon Crisps
Mistletoe Dip
Cranberry Crunch:
Here's what you'll need:
Preheat the oven to 350 degrees.
Brush a 9"X 9" pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C Quick Oats
1/3 C Butter, cold and cubed
3/4 C Brown Sugar
1 can of Whole Cranberry Sauce
1/2 C Flour
1/2 C Coconut
1 TBS Lemon Juice
In a large mixing bowl:
Oats
Sugar
Flour
Coconut
Mix well.
Cut in Butter with your hands to create a crumble.
Place 1/2 the Crumble in the pan.
In a small bowl:
Cranberry Sauce
Lemon Juice
Mix well.
Pour over the first layer of Crumble.
Sprinkle the remaining Crumble evenly over the Cranberries.
Bake for 45 minutes.
Remove the pan to a rack and cool for 10 minutes.
Serve warm with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Mistletoe Dip:
1 Envelope of Onion Soup Mix
1 Pint of Sour Cream
1 Tomato, diced
1 Green Bell Pepper, diced
1/4 tsp Dill Weed
In a medium bowl:
Soup Mix
Sour Cream
Whisk well.
Add:
Tomato
Bell Pepper
Dill Weed
Blend well and refrigerate covered for 1 hour.
Serve as a Dip with your favorite Crackers or Chips.
Enjoy!
Peace in the Kitchen!
Cinnamon Crisps in Holiday Shapes:
Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper,
16 TBS (2 sticks) Butter, room temperature
1 C Granulated Sugar
1 Egg
3 C Flour
1 1/2 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking Powder
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Add:
Egg and beat until incorporated.
In a small bowl, sift together:
Flour
Cinnamon
Salt
Baking Powder
Whisk well.
Gradually add to the mixer.
Beat until combined.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Roll dough onto a floured surface , 1/8" thick.
Cut out cookies with Holiday Cookie Cutters.
Bake for 11 - 12 minutes, until golden brown.
Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Monday, September 29, 2014
Baked Pumpkin Doughnuts with Chocolate Glaze
I love baked doughnuts. I've gotten away from fried doughnuts since I discovered some great recipes for baked doughnuts. I have several recipes on the blog for baked doughnuts. You can search them.
Baked Pumpkin Doughnuts with Chocolate Glaze
Here's what you'll need:
Preheat the oven to 350 degrees.
Brush the wells of a full sized Doughnut Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of eau, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1/2 C Vegetable Oil
3 Large Eggs
1 1/2 C Granulated Sugar
1 1/2 C 100% Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 1/2 tsp Salt
1 1/2 tsp Baking Powder
In a large mixing bowl:
Mix all ingredients together with a hand mixer.
Beat until smooth.
Add:
1 3/4 C + 2 TBS Flour.
Beat until smooth.
Fill the well os the prepared pan 3/4 full.
Bake for 15 - 18 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the doughnuts to the rack and cool completely.
Chocolate Glaze.
1/2 C butter (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar
In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well
Add chocolate and whisk until chocolate has completely melted
Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts
Allow Glaze to set 30 minutes before serving.
Enjoy!
Peace in the Kitchen!
Baked Pumpkin Doughnuts with Chocolate Glaze
Here's what you'll need:
Preheat the oven to 350 degrees.
Brush the wells of a full sized Doughnut Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of eau, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1/2 C Vegetable Oil
3 Large Eggs
1 1/2 C Granulated Sugar
1 1/2 C 100% Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 1/2 tsp Salt
1 1/2 tsp Baking Powder
In a large mixing bowl:
Mix all ingredients together with a hand mixer.
Beat until smooth.
Add:
1 3/4 C + 2 TBS Flour.
Beat until smooth.
Fill the well os the prepared pan 3/4 full.
Bake for 15 - 18 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the doughnuts to the rack and cool completely.
Chocolate Glaze.
1/2 C butter (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar
In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well
Add chocolate and whisk until chocolate has completely melted
Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts
Allow Glaze to set 30 minutes before serving.
Enjoy!
Peace in the Kitchen!
Pumpkin Cake with Cream Cheese Icing and Caramelized Pumpkin Seeds
This is another amazing recipe from Food52. It's perfect for the Fall Season.
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" round Cake Pan, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cake:
1 2/3 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 TBS + 1 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Ground Cloves
1 C + 2 TBS 100% Pure Pumpkin
1 C Vegetable Oil
1 1/3 C Granulated Sugar
3/4 tsp Salt
3 Large Eggs room temperature, separated.
Cream Cheese Icing and Caramelized Pumpkin Seeds:
9 TBS Butter, room temperature, divided.
8 oz. Cream Cheese, room temperature.
2 1/2 C Confectioner's Sugar
A Pinch of Cinnamon
1 TBS Granulated Sugar
1/2 C Toasted Pumpkin Seeds
Cake directions.
In a medium mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Cinnamon
Nutmeg
Clove
Whisk well and set aside.
In a Stand Mixer with a Whisk attachment on low speed:
Pumpkin
Oil
Sugar
Salt
Whisk well.
Increase speed to medium and add:
Egg Yolks, one at a time.
Scrape down the sides of the bowl after each addition.
Reduce speed to low and gradually add:
Flour mixture, just until incorporated.
Scrape down the sides of the bowl.
In a medium mixing bowl:
Egg Whites
Whisk until frothy.
Fold into the batter with a rubber spatula until well combined.
Don't over mix the batter.
Pour into the cake pan.
Bake for 40 - 45 minutes.
A toothpick in the center should come out clean.
The cake will continue to set as it cools in the pan.
Remove the pan to a rack and cool for 20 minutes.
Invert the cake onto the rack to cool completely. I invert it twice so it's right side up.
Icing directions:
In a Stand Mixer with a paddle attachment:
8 TBS Butter
Cream Cheese
Beat until creamy smooth.
Add:
Confectioner's Sugar, gradually until the icing is smooth with no traces of dry sugar.
Add a pinch of Cinnamon and continue beating until incorporated.
Caramelized Toasted Pumpkin Seeds.
In a saucepan on medium heat:
1 TBS of Granulated Sugar
Heat until it begins to caramelize and become reddish - brown.
Once the sugar is dark, add the last TBS of Butter until it melts and the sauce is smooth. Watch it carefully to avoid burning.
Add Pumpkin Seeds and stir constantly until well coated.
Transfer Seeds to a plate lined with parchment paper and allow to cool completely.
When the cake is completely cooled, frost the top only. (see NOTE below). Break up the Pumpkin Seeds and sprinkle them evenly over the top of the cake.
NOTE:
When the cake is released from the pan, I immediately wrap it tightly in plastic wrap and refrigerate it until ready to Ice it. At this point, transfer the cake to a serving plate and Frost it.
It's a tip that I learned when I was a cake decorator. It guarantees that the cake will remain moist and the refrigerated cakes are easier to Frost.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" round Cake Pan, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cake:
1 2/3 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 TBS + 1 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Ground Cloves
1 C + 2 TBS 100% Pure Pumpkin
1 C Vegetable Oil
1 1/3 C Granulated Sugar
3/4 tsp Salt
3 Large Eggs room temperature, separated.
Cream Cheese Icing and Caramelized Pumpkin Seeds:
9 TBS Butter, room temperature, divided.
8 oz. Cream Cheese, room temperature.
2 1/2 C Confectioner's Sugar
A Pinch of Cinnamon
1 TBS Granulated Sugar
1/2 C Toasted Pumpkin Seeds
Cake directions.
In a medium mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Cinnamon
Nutmeg
Clove
Whisk well and set aside.
In a Stand Mixer with a Whisk attachment on low speed:
Pumpkin
Oil
Sugar
Salt
Whisk well.
Increase speed to medium and add:
Egg Yolks, one at a time.
Scrape down the sides of the bowl after each addition.
Reduce speed to low and gradually add:
Flour mixture, just until incorporated.
Scrape down the sides of the bowl.
In a medium mixing bowl:
Egg Whites
Whisk until frothy.
Fold into the batter with a rubber spatula until well combined.
Don't over mix the batter.
Pour into the cake pan.
Bake for 40 - 45 minutes.
A toothpick in the center should come out clean.
The cake will continue to set as it cools in the pan.
Remove the pan to a rack and cool for 20 minutes.
Invert the cake onto the rack to cool completely. I invert it twice so it's right side up.
Icing directions:
In a Stand Mixer with a paddle attachment:
8 TBS Butter
Cream Cheese
Beat until creamy smooth.
Add:
Confectioner's Sugar, gradually until the icing is smooth with no traces of dry sugar.
Add a pinch of Cinnamon and continue beating until incorporated.
Caramelized Toasted Pumpkin Seeds.
In a saucepan on medium heat:
1 TBS of Granulated Sugar
Heat until it begins to caramelize and become reddish - brown.
Once the sugar is dark, add the last TBS of Butter until it melts and the sauce is smooth. Watch it carefully to avoid burning.
Add Pumpkin Seeds and stir constantly until well coated.
Transfer Seeds to a plate lined with parchment paper and allow to cool completely.
When the cake is completely cooled, frost the top only. (see NOTE below). Break up the Pumpkin Seeds and sprinkle them evenly over the top of the cake.
NOTE:
When the cake is released from the pan, I immediately wrap it tightly in plastic wrap and refrigerate it until ready to Ice it. At this point, transfer the cake to a serving plate and Frost it.
It's a tip that I learned when I was a cake decorator. It guarantees that the cake will remain moist and the refrigerated cakes are easier to Frost.
Enjoy!
Peace in the Kitchen!
- .
Fully Loaded Smashed Cauliflower from Melissa's Southern Style Kitchen
Another incredible recipe from Melissa's Southern Style Kitchen. I simply posted a link to the recipe with a photograph. It looks amazing.
Again, thank you Melissa for allowing me to post another one of your great recipes.
http://www.melissassouthernstylekitchen.com/2014/03/fully-loaded-smashed-cauliflower.html
Again, thank you Melissa for allowing me to post another one of your great recipes.
http://www.melissassouthernstylekitchen.com/2014/03/fully-loaded-smashed-cauliflower.html
Cranberry and Roasted Red Pepper Salsa and other favorite Salsas, Sauces and Relishes made with Cranberries!
This is a condiment to serve along with your main course at Thanksgiving. Its more of an accompaniment rather than a side dish.
It would be a nice spread for a leftover Thanksgiving Sandwich too.
I've previously posted a Tex - Mex Cranberry Sauce that i make at Thanksgiving and Christmas. I'll post it at the end of this recipe.
Make this a few days ahead of serving it, it only gets better as it sits.
1 C Fresh Cranberries
Juice of 1/2 Orange
1/3 C Granulated Sugar
1 (12oz.) jar of Roasted Red Peppers, diced
3 TBS Chopped Fresh Cilantro
3 TBS Chopped Pecans
Zest of 1/2 Lime
Zest of 1/2 Orange
Salt to taste........ just a pinch!
In a Food Processor:
Cranberries
Orange Juice
Sugar
Pulse for about 30 seconds.
Transfer to a mixing bowl.
Fold in, by hand:
Red Peppers
Cilantro
Pecans
Lime Zest
Orange Zest
Salt
Allow to sit for at least 30 minutes.
Refrigerate until ready to serve.
Transfer to a serving bowl.
Enjoy!
Peace in the Kitchen!
I believe Texas has it's own special take on most recipes and I'm convinced that I can turn any recipe into a Texas or Tex-Mex version.
This one happens to be my current favorite Cranberry Sauce recipe!
Make it at least a week before serving, it just gets better!
Put it in a canning jar and refrigerate until needed.
I created it in 2003 and I should post a photograph of the page in my hand written book where I created it. It's a mess!
It's somewhat difficult to make sense of the recipe so I'm glad I have the opportunity to publish it in a form that I can read clearly!
Terry's Original Texas Cranberry Sauce:
1 pound (about 4 C) of Fresh Cranberries. I suppose you can just thaw some frozen ones if that's all
you can get.
1 1/2 C Sugar
1 Jalapeno, finely diced ( seeded ) If you want a kick of heat then keep the seeds!
1 C Water
2 TBS Fresh Cilantro, finely chopped
1 Whole Lime, finely chopped, including the peel
3/4 C Crushed Pineapple, drained
1/2 C chopped Pecans ( you know I believe that Pecans will make any recipe Texan)!
2 Green Onions, (the entire onion) chopped
Wash the Cranberries and set them aside
Bring Sugar and Water to a boil
Add the Cranberries and Lime
Simmer, stirring often until the berries pop
Add the PIneapple
Cool this mixture
When completely cooled ( you can refrigerate it)
Fold in the Cilantro, Onion, Jalapeno and Pecans.
Chill again before serving
Enjoy!
Peace in the Kitchen!
This is how I work..... nothing fancy about it.
Enjoy!
Peace in the Kitchen!
Another favorite Cranberry recipe!
Cranberry Salsa:
This may seem unusual but it's really one of my Best of the Best recipes.
In my notes , I wrote that I doubled this recipe.
This can be served as a side dish or served with tortilla chips.( after all it is a Salsa and I live in Texas).
I'm always researching and testing new recipes. When I can't find exactly what I'm looking for, I begin taking from one and adding something from another until I create what I believe is the Best of the Best!
I created this one a few years ago and it was served at Thanksgiving, there were no leftovers!
I refer to blanching in this recipe. Blanching is simply bringing water to a boil and adding something to it and then remove the contents and plunge into ice water to stop the cooking.
2 C whole fresh or frozen cranberries. Blanch the berries. Boil enough water to cover the berries. Pour boiling water over the berries, then plunge them into ice water to stop the cooking.
1 small jalapeno pepper,minced
2 TBS chopped red onion
2 TBS chopped green bell pepper
1 tsp minced garlic
2 TBS chopped cilantro
Sauce:
1/4 C Canned Cherry Pie Filling from 1 - 21oz. can.( remove the cherries, divide them in half and save until later)
1 tsp cider vinegar
1 TBS sugar
1/2 TBS corn starch
Preparation:
In a saucepan, mix the sauce ingredients together and cook just until heated and combined well.
Cool the mixture, add all of the other ingredients listed above and combine well.
Process the mixture by pulsing it in a food processor.
Remove half of the mixture from the processor to a bowl and stir in half of the cherries from the filling.
Add the remaining half of the cherries to the processor and pulse again.
Combine both mixtures and gently stir them together.
Chill before serving.
Enjoy!
Peace in the Kitchen!
This comes from my collection of the Best of the Best recipes. 2008
The note I have at the bottom of the page in the book says, "don't even make another kind, this is incredible."
I know that everyone has their favorite cranberry relish recipe and I would have to say, this is mine.
I make it a week ahead.
Cranberry Relish:
1- 12 0z. bag of fresh Cranberries
1 large Apple, peeled, cored and coarsely chopped
1C Golden Raisins
3/4 C Sugar
1/2 C Orange Juice
1/2 TBS Balsamic Vinegar
1/2 tsp Cinnamon
1/2 C chopped Pecans (added when cooled)
Place all ingredients except vinegar and pecans in a saucepan and stir to combine well.
Bring to a boil over medium heat.
Lower heat and simmer until thickened, about 5 minutes
Remove from heat, add vinegar.
Place in a heatproof container, cover and cool to room temperature.
Add Pecans when completely cooled.
Refrigerate covered.
It will keep up to 2 weeks refrigerated.
Enjoy!
Peace in the Kitchen!
It would be a nice spread for a leftover Thanksgiving Sandwich too.
I've previously posted a Tex - Mex Cranberry Sauce that i make at Thanksgiving and Christmas. I'll post it at the end of this recipe.
Make this a few days ahead of serving it, it only gets better as it sits.
1 C Fresh Cranberries
Juice of 1/2 Orange
1/3 C Granulated Sugar
1 (12oz.) jar of Roasted Red Peppers, diced
3 TBS Chopped Fresh Cilantro
3 TBS Chopped Pecans
Zest of 1/2 Lime
Zest of 1/2 Orange
Salt to taste........ just a pinch!
In a Food Processor:
Cranberries
Orange Juice
Sugar
Pulse for about 30 seconds.
Transfer to a mixing bowl.
Fold in, by hand:
Red Peppers
Cilantro
Pecans
Lime Zest
Orange Zest
Salt
Allow to sit for at least 30 minutes.
Refrigerate until ready to serve.
Transfer to a serving bowl.
Enjoy!
Peace in the Kitchen!
I believe Texas has it's own special take on most recipes and I'm convinced that I can turn any recipe into a Texas or Tex-Mex version.
This one happens to be my current favorite Cranberry Sauce recipe!
Make it at least a week before serving, it just gets better!
Put it in a canning jar and refrigerate until needed.
I created it in 2003 and I should post a photograph of the page in my hand written book where I created it. It's a mess!
It's somewhat difficult to make sense of the recipe so I'm glad I have the opportunity to publish it in a form that I can read clearly!
Terry's Original Texas Cranberry Sauce:
1 pound (about 4 C) of Fresh Cranberries. I suppose you can just thaw some frozen ones if that's all
you can get.
1 1/2 C Sugar
1 Jalapeno, finely diced ( seeded ) If you want a kick of heat then keep the seeds!
1 C Water
2 TBS Fresh Cilantro, finely chopped
1 Whole Lime, finely chopped, including the peel
3/4 C Crushed Pineapple, drained
1/2 C chopped Pecans ( you know I believe that Pecans will make any recipe Texan)!
2 Green Onions, (the entire onion) chopped
Wash the Cranberries and set them aside
Bring Sugar and Water to a boil
Add the Cranberries and Lime
Simmer, stirring often until the berries pop
Add the PIneapple
Cool this mixture
When completely cooled ( you can refrigerate it)
Fold in the Cilantro, Onion, Jalapeno and Pecans.
Chill again before serving
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Another favorite Cranberry recipe!
Cranberry Salsa:
This may seem unusual but it's really one of my Best of the Best recipes.
In my notes , I wrote that I doubled this recipe.
This can be served as a side dish or served with tortilla chips.( after all it is a Salsa and I live in Texas).
I'm always researching and testing new recipes. When I can't find exactly what I'm looking for, I begin taking from one and adding something from another until I create what I believe is the Best of the Best!
I created this one a few years ago and it was served at Thanksgiving, there were no leftovers!
I refer to blanching in this recipe. Blanching is simply bringing water to a boil and adding something to it and then remove the contents and plunge into ice water to stop the cooking.
2 C whole fresh or frozen cranberries. Blanch the berries. Boil enough water to cover the berries. Pour boiling water over the berries, then plunge them into ice water to stop the cooking.
1 small jalapeno pepper,minced
2 TBS chopped red onion
2 TBS chopped green bell pepper
1 tsp minced garlic
2 TBS chopped cilantro
Sauce:
1/4 C Canned Cherry Pie Filling from 1 - 21oz. can.( remove the cherries, divide them in half and save until later)
1 tsp cider vinegar
1 TBS sugar
1/2 TBS corn starch
Preparation:
In a saucepan, mix the sauce ingredients together and cook just until heated and combined well.
Cool the mixture, add all of the other ingredients listed above and combine well.
Process the mixture by pulsing it in a food processor.
Remove half of the mixture from the processor to a bowl and stir in half of the cherries from the filling.
Add the remaining half of the cherries to the processor and pulse again.
Combine both mixtures and gently stir them together.
Chill before serving.
Enjoy!
Peace in the Kitchen!
This comes from my collection of the Best of the Best recipes. 2008
The note I have at the bottom of the page in the book says, "don't even make another kind, this is incredible."
I know that everyone has their favorite cranberry relish recipe and I would have to say, this is mine.
I make it a week ahead.
Cranberry Relish:
1- 12 0z. bag of fresh Cranberries
1 large Apple, peeled, cored and coarsely chopped
1C Golden Raisins
3/4 C Sugar
1/2 C Orange Juice
1/2 TBS Balsamic Vinegar
1/2 tsp Cinnamon
1/2 C chopped Pecans (added when cooled)
Place all ingredients except vinegar and pecans in a saucepan and stir to combine well.
Bring to a boil over medium heat.
Lower heat and simmer until thickened, about 5 minutes
Remove from heat, add vinegar.
Place in a heatproof container, cover and cool to room temperature.
Add Pecans when completely cooled.
Refrigerate covered.
It will keep up to 2 weeks refrigerated.
Enjoy!
Peace in the Kitchen!
Pumpkin Pie Cake, A Best of the Best Recipe!
This is one of our family's favorite Pumpkin Cakes.
It's simple and it's delicious. It's a great combination of a Cake and a Pie. It's the filling that makes this Cake special.
Pumpkin Pie Cake
Here's what you'll need:
1 - 9"x13" baking dish, greased with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.
1- Boxed Yellow Cake Mix
8 TBS Butter, room temperature
4 Eggs, divided.
2- 15 oz. cans 100% Pure Pumpkin
1- 5 oz. can Evaporated milk
1/2 C Brown sugar
1/2 C Granulated Sugar
2 TBS Cinnamon
Topping:
2TBS Cinnamon
4 TBS chilled Butter, cut into pieces
1/4 C GranulatedSugar
1C chopped Pecans
Measure 1C of the cake mix and set aside for the topping.
In a medium Mixing Bowl:
Remaining Cake Mix
8 TBS Butter
1 Egg
Mix on low speed just until combined, about 1 minute.
Use your fingers and press evenly over the bottom of the pan.
Filling:
In the same mixing bowl ( no need to clean it):
Pumpkin
Evaporated Milk
1/2 C Brown Sugar
1/2 C Granulated Sugar
3 eggs
Cinnamon
Mix on low speed for 30 seconds,
Increase speed to medium and mix until it lightens in color and texture, 1-2 minutes more.
Pour filling over the crust, spread evenly.
Topping:
In a medium bowl:
Cinnamon
Chilled Butter
1/4 C Sugar
Reserved Cake Mix
Work with your fingers to create a crumble.
Add pecans by hand and work the dough to incorporate the nuts.
Distribute evenly over the filling.
Bake 70 minutes until the middle no longer jiggles when the pan is shaken and the Pecans begin
to brown.
Cool before cutting into squares.
Enjoy!
Peace in the Kitchen!
It's simple and it's delicious. It's a great combination of a Cake and a Pie. It's the filling that makes this Cake special.
Pumpkin Pie Cake
Here's what you'll need:
1 - 9"x13" baking dish, greased with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.
1- Boxed Yellow Cake Mix
8 TBS Butter, room temperature
4 Eggs, divided.
2- 15 oz. cans 100% Pure Pumpkin
1- 5 oz. can Evaporated milk
1/2 C Brown sugar
1/2 C Granulated Sugar
2 TBS Cinnamon
Topping:
2TBS Cinnamon
4 TBS chilled Butter, cut into pieces
1/4 C GranulatedSugar
1C chopped Pecans
Measure 1C of the cake mix and set aside for the topping.
In a medium Mixing Bowl:
Remaining Cake Mix
8 TBS Butter
1 Egg
Mix on low speed just until combined, about 1 minute.
Use your fingers and press evenly over the bottom of the pan.
Filling:
In the same mixing bowl ( no need to clean it):
Pumpkin
Evaporated Milk
1/2 C Brown Sugar
1/2 C Granulated Sugar
3 eggs
Cinnamon
Mix on low speed for 30 seconds,
Increase speed to medium and mix until it lightens in color and texture, 1-2 minutes more.
Pour filling over the crust, spread evenly.
Topping:
In a medium bowl:
Cinnamon
Chilled Butter
1/4 C Sugar
Reserved Cake Mix
Work with your fingers to create a crumble.
Add pecans by hand and work the dough to incorporate the nuts.
Distribute evenly over the filling.
Bake 70 minutes until the middle no longer jiggles when the pan is shaken and the Pecans begin
to brown.
Cool before cutting into squares.
Enjoy!
Peace in the Kitchen!
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