Thursday, October 9, 2014

Tex - Mex Chocolate Latte

This is a great Fall and Winter Latte with a kick. We like spice in Texas.

This recipe is for one Latte.

1 Shot of Espresso ( if you don't have an espresso machine you can use Medaglia d'Oro instant Espresso Coffee).
2 tsp Cocoa Powder ( I use Hershey's Special Dark)
A Pinch of Cayenne Pepper, to taste.
1/2 C Heavy Cream
1/2 C Whole Milk





In a large Pyrex Measuring Cup:
Espresso
Cocoa Powder
Cayenne
Pepper
Whisk well.

Heat the Cream and Milk in a Saucepan on the stove or in a microwave oven.
Add Milk to the Coffee and whisk well.
Pour into a coffee mug and reheat in the microwave.
Sprinkle with additional Cocoa Powder.

Enjoy!
Peace in the Kitchen!

Wednesday, October 8, 2014

Jalapeño Cranberry Cornbread Pudding with Whiskey Sauce

This is such a great Texas dessert. I've included my personal recipe for Jalapeño Cranberry Cornbread that's used in this recipe and the recipe for Whiskey Sauce.

Jalapeño Cranberry Cornbread Pudding.

Here's what you'll need:
1 recipe of my Cornbread. (to follow)
1 recipe of Whiskey Sauce (to follow)
For the Pudding:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish sprayed with a non stick vegetable cooking spray.



Jalapeño Cranberry Cornbread Recipe:
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet

2 TBS Vegetable Oil and 2 TBS Butter
3 C Marie Callender's Cornbread Mix ( if you don't have Marie Callender's available, make your favorite Cornbread batter and add Jalapeño, Cilantro and Dried Cranberries to the batter.)
1 1/2 C Water
3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.
1/2 C Dried Cranberries

Melt Butter and Oil in the Skillet, in the preheated oven.
In a bowl:
Mix Cornbread mix and Water, blend well.
Fold in the Jalapeno/Cilantro Paste and Cranberries.
Pour the batter into the heated skillet and bake for 45 minutes 



Pudding Recipe:

1 C  (2" cubes) of the prepared Jalapeño Cranberry Cornbread
8 TBS  Butter
2 C Heavy Cream
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 TBS Vanilla
1 1/2 tsp Salt
5 Large Eggs

In a Saucepan on medium - high heat:
Melt Butter and cook until begins to turn golden brown.
Remove from heat
Add:
Heavy Cream
Whisk well.
Add:
Granulated Sugar
Brown Sugar
Vanilla
Salt
Whisk until both Sugars dissolve.
Add:
Eggs
Whisk until incorporated.

Spoon the Cornbread cubes into the baking dish.
Pour the batter over the Cornbread.
Bake covered for 30 minutes.
Uncover and continue to bake for 30 minutes more.
Remove the dish to a rack to cool for 10 minutes.

Serve with Whiskey Sauce.

Whiskey Sauce:
1 1/2 C Granulated Sugar, divided
1/4 C Water
1/2 C Heavy Cream
8 TBS Butter, cubed
1/4 C Whiskey
1/4 tsp Salt
1/4 tsp Nutmeg
1 Large Egg

In a Saucepan on medium-high heat:
1 C Sugar
Water
Cook 3 minutes, stirring constantly.
Continue cooking for 10 minutes, without stirring.
Remove from heat.
Add:
Cream
Butter
Whiskey
Salt
Nutmeg

In a  large heatproof bowl:
Egg
1/2 C Sugar
Whisk well.
Slowly whisk Cream Sauce into the Egg mixture.
Return to Saucepan and reheat for 2 minutes, stirring constantly until it begins to thicken.
Drizzle over individual servings of the Pudding.

Enjoy!
Peace in the Kitchen!

Tuesday, October 7, 2014

Lane Cake

This is the famous cake from the film To Kill A Mockingbird. Every baker in Georgia and Alabama says that this is the finest cake developed in Southern Kitchens.
The Frosting is a bit difficult for the beginning baker. Read the directions several times prior to making it. Follow the instructions perfectly.
The first recipe does not include Bourbon or Coconut. This recipe is from the Farm Journal Country Cookbook.
I've included a second version of the cake with Bourbon and Coconut.

Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 9" round cake pans generously brushed with my Pan Release Mix (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each and store it in a jar in the refrigerator. I always keep some available for all of my baking needs.

Version #1.

Cake:
1C Butter
2 C Sugar
3 1/4 C sifted Flour
2 tsp Baking Powder
1 C Whole Milk
1 tsp Vanilla
8 Egg Whites, stiffly beaten

Filling:
1/2 C Butter
1 C Sugar
8 Egg Yolks, beaten
1 C Raisins, chopped
1 C chopped Pecans
1 tsp Vanilla

Frosting
2 1/2 C Sugar
1/8 tsp Salt
1/3 C Dark Corn Syrup
2/3 C Water
2 Egg Whites, beaten until foamy.
1 tsp Vanilla

Cake instructions:
In a large mixing bowl:
Butter
Sugar
Cream together with a hand mixer.

In a bowl, sift together:
Flour
Baking Powder.
Whisk well.
Add alternately, with Milk and Vanilla, to the Creamed Mixture.
Fold in, by hand, the Egg Whites.
Pour evenly into the cake pans.
Bake until Golden Brown. (there is no time indicated in this vintage recipe)
Remove pans to a rack and cool for 5 minutes.
Transfer cakes to the rack and cool completely.
Make the filling.

Filling instructions:
In a mixing bowl:
Cream together the Butter with an electric hand mixer.
Add:
Egg Yolks and cook in a double boiler until thick, stirring often.

Fold in:
Raisins
Pecans
Vanilla

Spread the filling between the cake layers.

Frosting instructions:
In a mixing bowl:
Sugar
Salt
Corn Syrup
Water
Dissolve the Sugar and Salt in the Water.
Transfer to a saucepan on medium heat.
Cook until it reaches the boiling point on a candy thermometer.
Set aside.
Pour 3 TBS of the mixture into a large Mixing Bowl containing the Egg Whites.
Beat with a hand mixer until stiff, but not dry.
Add Vanilla.
Beat until incorporated.
Return the saucepan to medium heat.
Boil the Syrup mixture to 240 degrees, or until it spins a thread at least 10" long when dropped from the edge of a spoon.
Gently pour the Syrup over the Egg Whites while beating continuously until thick, cooled and spreadable.
Spread over the cake.
If the frosting becomes too hard, add a drop or two of hot water.
This frosting does not form a crust that cracks when the cake is cut.
This makes enough for a 3 layer (9") cake.

Enjoy!
Peace in the Kitchen!


Version #2.
Lane Cake:


Cake:

  1. 3 1/2 C cake flour
  2. 2 tsp cream of tartar
  3. 2 tsp baking soda
  4. 1/4 tsp salt
  5. 1 C whole milk, room temperature
  6. 1 tsp vanilla 
  7. 16 TBS ( 2 sticks) ( 1/2 pound) unsalted butter, softened
  8. 2 C  granulated sugar
  9. 8 large egg whites, room temperature.
 

FILLING:

  1. 12 large egg yolks
  2. 1 1/2 C sugar
  3. 12 TBS (1 1/2 sticks) (6 ounces) unsalted butter, melted and cooled
  4. 1 1/2 C  finely chopped pecans
  5. 1 1/2 C finely chopped raisins
  6. 1 1/2 C freshly grated coconut
  7. 1/2 C bourbon
  8. 1 1/2 tsp vanilla 
  9. 1/4 tsp salt
  1. Preheat the oven to 325°. Brush the pans 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. Sift the flour, cream of tartar, baking soda and salt into a medium bowl. In a small pitcher, combine the milk and vanilla. In a large bowl, beat the butter on medium speed until creamy. Slowly add the sugar and beat until light and fluffy, scraping down the sides of the bowl. On low speed, alternately add the dry ingredients and the milk in 3 batches. Beat the batter until smooth, scraping down the sides of the bowl as necessary.
  3. In another bowl, using clean beaters, beat the egg whites until they form soft peaks. Stir one-third of the egg whites into the cake batter to lighten it. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain.
  4. Pour the batter into the cake pans and smooth the tops. Tap the pans lightly on a work surface to release any air bubbles. Bake the cakes on the middle and lower racks of the oven for about 30 minutes, shifting the pans halfway through, until the tops spring back when pressed lightly and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pans for 5 minutes, then invert the cakes onto a wire rack to cool completely. Peel off the paper.
  5. In a large saucepan, combine the egg yolks and sugar and stir until smooth. Add the melted butter and cook over moderate heat, stirring, until thick enough to coat the back of a spoon, about 6 minutes; do not let it boil. Stir in the pecans, raisins and coconut and cook for about 1 minute. Add the bourbon, vanilla and salt and let cool to lukewarm.
  6. Place a cake layer on a serving plate, right side up, and spread with 1 1/4 C of the filling. Repeat with a second cake layer and another 1 1/4 C of filling. Top with the last cake layer and frost the cake with the remaining filling. Let the cake cool completely before serving. 


Apple Cider Bundt Cake

Apple Cider Bundt Cake:

Preheat the oven to 350 degrees.

You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in a jar in the refrigerator. I lasts a long time!  I start with 1 C of each and refrigerate it in a jar. It's a foolproof release method especially in a detailed Bundt Cake Pan.

Cake Ingredients:
3C Granulated Sugar
1 1/2 C Butter, room temperature
6 Eggs
3 C Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1 C Apple Cider
1 tsp Vanilla

Icing Ingredients:
1/2 C granulated Sugar
1/4 C Butter, cubed
1/4 C Buttermilk
1/2 tsp Vanilla
1/4 tsp Baking Soda


Cake directions:
In a stand Mixer with a paddle attachment: (Wet Ingredients)
Sugar
Butter
Beat for 3 minutes.
Add:
Eggs, one at a time.
Beat just until combined.

In a medium mixing bowl: (Dry Ingredients)
Flour
Salt
Baking Powder
Cinnamon
Allspice
Nutmeg
Cloves
Whisk well.

In a small bowl:
Apple Cider
Vanilla
Whisk together.

Gradually add the dry ingredients, alternately with the Apple Cider, to the wet ingredients.
Beat just until incorporated.

Pour batter into the pan.
Bake for 1 hour and 10 minutes.  toothpick in the center should come out clean.

Remove the pan to a rack and cool for 10 minutes.
Invert the cake , right side up, onto a large serving platter.
Drizzle Icing over the warm cake.
Allow to cool completely before serving.

Icing Directions:
In a saucepan on medium high heat:
Sugar
Butter
Vanilla
Baking Soda
Bring to a boil.
Reduce heat to low and simmer for 10 minutes, stirring often.

Enjoy!
Peace in the Kitchen!






Chocolate, Coconut , Pecan Pie

We eat a lot of Pie at our house. I know everyone has favorites, and that's plural for a reason. It's difficult to choose one favorite pie. My list starts with Cherry and then it includes: Raisin, Pecan, Pumpkin, Crack Pie, Lemon Chess, and Key Lime. That's not necessarily the order. So, when I discovered this recipe in one of my vintage recipe books, I had to add it to my list of favorites. We serve several pies at Thanksgiving. We make a traditional Pumpkin Pie made from a Pumpkin, Apple Pie, A Traditional Pecan Pie , Chocolate Pie........ and this year I'll add this one to the menu!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" unbaked, pre made pie crust

4 Eggs
1 C Corn Syrup
1/2 C Granulated Sugar
1/2 C Brown Sugar
5 1/3 TBS Butter or 1/3 C Butter, melted
1 tsp Vanilla
1/4 tsp Salt
3/4 C Chocolate Chips. (I use Dark Chocolate)
1 C Coconut
1 C Chopped Pecans

In a bowl:
Eggs
Corn Syrup
Granulated Sugar
Butter
Vanilla
Salt
Whisk well.

Layer the following in the Crust:
Chocolate Chips
Coconut
Pecans
Pour in the Egg mixture.
Bake for 55 minutes.
Remove the pie to a rack and cool completely.
Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Homemade Peanut Patties

Here's the recipe for the famous Peanut Patties that you see in the Gas Stations and Road Side Restaurants in America. It's a childhood Summer Vacation memory!

2 1/2 C Granulated Sugar
2/3 C Corn Syrup
1 C Evaporated Milk
1 TBS Butter
3 C Raw Peanuts

In a Saucepan on medium - low heat:
Sugar
Syrup
Milk
Peanuts

Bring to a slow boil, stir well.
Boil until it reaches 240 degrees on a Candy Thermometer.
This may take 1 hour.

Stir in:
Butter
Vanilla
Mix well.

Spoon onto waxed paper to form patties.
Cool completely.

Enjoy!
Peace in the Kitchen!

Sunday, October 5, 2014

American Cornbread Flapjacks in a Cast Iron Skillet

Here's an All American Flapjack recipe made with Cornmeal. They're served with melted Butter and Warm Maple Syrup.

American Cornbread Flapjacks in a Cast Iron Skillet.

1 C Flour
1 C Cornmeal
4 TBS Sugar
1 TBS Baking Powder
1/4 tsp Salt
2 Eggs, beaten
1 1/3 C Whole Milk
4 TBS Butter, melted + additional for serving.
2 TBS Vegetable Oil
Warm Maple Syrup

In a large mixing bowl, (Dry Ingredients):
Flour
Cornmeal
Sugar
Baking Powder
Salt
Whisk well.

In a medium mixing bowl, (Wet Ingredients):
Eggs
Milk
4 TBS Butter, melted
Oil
Whisk well.

Gradually add Wet Ingredients to Dry Ingredients.
Whisk just until combined.

Heat a lightly oiled 9" - 10" Cast Iron Skillet on medium high heat for each Flapjack.
Pour 1/4 C of batter into the skillet for each Flapjack.
Cook until bubbles and holes form on the top.
Flip it and continue cooking until for another minute until browned.

Serve the Flapjacks topped with Melted Butter and Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!