Tuesday, October 14, 2014
Christmas Cranberry Orange Pecan Bread
This is such an iconic Christmas Bread. My Aunt Faye and Grandmother made this during the Holidays.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Loaf Pan (9" X 5") brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well in a jar and refrigerated. I always have it available for all of my baking needs.
Cranberry Orange Pecan Bread.
2 C Flour
3/4 C granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
The Juice and Zest of 1 Orange
3/4 C Buttermilk
1 Egg, beaten
3 TBS Vegetable Oil
1 C Dried Cranberries
1 C chopped Pecans
Dry Ingredients.
In a large mixing bowl:
Flour
Sugar
Baking Powder
Baking Soda
Salt
Whisk well.
Wet Ingredients.
In a medium mixing bowl:
Orange Juice
Orange Zest
Buttermilk
Egg
Vegetable Oil
Whisk well.
Add wet ingredients to the dry ingredients and whisk just until combined.
Fold in, by hand:
Cranberries
Pecans
Pour into the pan.
Bake 55 to 60 minutes. A toothpick tested in the center should come out clean.
Remove pan to a rack and cool for 10 minutes.
Transfer the bread, right side up, to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Popovers , my recipe from the 70's
There's something magical and delicious about a fresh, hot, buttered Popover served with your favorite Jam. I used to make them a lot in the 70's. I decided to start making them again.
Here's what you'll need:
Your Favorite Jam for Serving.
Preheat the oven to 450 degrees.
1 - Popover Pan, greased well with Crisco Shortening.
This recipe makes 6 Popovers.
2 Large Eggs
1 C Whole Milk
1 TBS Butter, melted.
1 C Flour
1/2 tsp Salt
In a Medium Mixing Bowl:
Eggs
Milk
Butter
Whisk well.
Add:
Flour
Salt
Whisk just until combined.
Pour Batter evenly among the Popover Cups.
Bake for 15 minutes.
Reduce the Heat to 350.
Continue Baking for an additional 30 minutes.
Remove the Pan to a Rack,
Poke each Popover with a Paring Knife to release the Steam
Serve Hot with Butter and your favorite Jam.
Enjoy!
Peace in the Kitchen!
Since we've been traveling to England, we were inspired to add Christmas Popovers to our Holiday Menu. This is my version of Yorkshire Pudding.
Mine are made with Butter and a bit of Vegetable Cooking Spray to keep them Vegetarian.
I don't use the typical drippings from Beef or Lard. You can also Grease the Pans with a Vegetable Shortening.
These are served Hot with Butter and your favorite Holiday Gravy. I make a Vegetarian Gravy.
If you don't own a traditional Popover Pan, you should buy one to make successful Popovers.
Herbed Christmas Popovers
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 12 C Popover Pan.
They need to be Baked in a Hot oven and........ No Peeking!
2 C Flour
1/4 C Chopped Fresh Rosemary
1 TBS Salt
1 tsp Pepper
1 tsp Nutmeg
3 Eggs
2 1/2 C Whole Milk
5 TBS Butter, melted and set aside. It will be divided.
In a Small Mixing Bowl:
Sifted Flour
Rosemary
Salt
Pepper Nutmeg
Whisk well.
In a Large Mixing Bowl:
Eggs
Milk
Whisk well.
Gradually Add:
Dry Ingredients
Add:
3 TBS of Melted Butter.
Stir just to combine with a Wooden Spoon. Do not Whisk.
Do not Overmix.
Brush the Cups of the Pan with remaining Butter.
Spray with the Cooking Spray.
Put the Pan in the Preheated Oven just to Heat it. About 2 or 3 minutes. Just long enough to heat the Butter and Cooking Spray.
Fill each Cup 3/4 Full with Batter.
Bake for 30 minutes. (Do Not Peek)
(You should eat them Hot. Bake them 30 minutes before serving.)
Remove Pan to a Rack.
Remove the Popovers to a Serving Platter.
Serve Hot with Butter and Jam or Gravy.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Your Favorite Jam for Serving.
Preheat the oven to 450 degrees.
1 - Popover Pan, greased well with Crisco Shortening.
This recipe makes 6 Popovers.
2 Large Eggs
1 C Whole Milk
1 TBS Butter, melted.
1 C Flour
1/2 tsp Salt
In a Medium Mixing Bowl:
Eggs
Milk
Butter
Whisk well.
Add:
Flour
Salt
Whisk just until combined.
Pour Batter evenly among the Popover Cups.
Bake for 15 minutes.
Reduce the Heat to 350.
Continue Baking for an additional 30 minutes.
Remove the Pan to a Rack,
Poke each Popover with a Paring Knife to release the Steam
Serve Hot with Butter and your favorite Jam.
Enjoy!
Peace in the Kitchen!
Since we've been traveling to England, we were inspired to add Christmas Popovers to our Holiday Menu. This is my version of Yorkshire Pudding.
Mine are made with Butter and a bit of Vegetable Cooking Spray to keep them Vegetarian.
I don't use the typical drippings from Beef or Lard. You can also Grease the Pans with a Vegetable Shortening.
These are served Hot with Butter and your favorite Holiday Gravy. I make a Vegetarian Gravy.
If you don't own a traditional Popover Pan, you should buy one to make successful Popovers.
Herbed Christmas Popovers
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 12 C Popover Pan.
They need to be Baked in a Hot oven and........ No Peeking!
2 C Flour
1/4 C Chopped Fresh Rosemary
1 TBS Salt
1 tsp Pepper
1 tsp Nutmeg
3 Eggs
2 1/2 C Whole Milk
5 TBS Butter, melted and set aside. It will be divided.
In a Small Mixing Bowl:
Sifted Flour
Rosemary
Salt
Pepper Nutmeg
Whisk well.
In a Large Mixing Bowl:
Eggs
Milk
Whisk well.
Gradually Add:
Dry Ingredients
Add:
3 TBS of Melted Butter.
Stir just to combine with a Wooden Spoon. Do not Whisk.
Do not Overmix.
Brush the Cups of the Pan with remaining Butter.
Spray with the Cooking Spray.
Put the Pan in the Preheated Oven just to Heat it. About 2 or 3 minutes. Just long enough to heat the Butter and Cooking Spray.
Fill each Cup 3/4 Full with Batter.
Bake for 30 minutes. (Do Not Peek)
(You should eat them Hot. Bake them 30 minutes before serving.)
Remove Pan to a Rack.
Remove the Popovers to a Serving Platter.
Serve Hot with Butter and Jam or Gravy.
Enjoy!
Peace in the Kitchen!
Monday, October 13, 2014
German Lebkuchen Cookies
I love these German Christmas Cookies. I lived in Germany during the early 70's and experienced Christmas there. My wife and I had the opportunity to visit the German Christmas Market in Birmingham, England in 2012. It's the largest German Christmas Market outside of Germany. There's nothing quite like Christmas in Germany and the Christmas German Market. There's an iconic taste to these cookies that remind me of those memories.
I buy the Oblaten Wafers at our local German Deli.
Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pans lined with Parchment Paper
Cookie ingredients:
5 Large Eggs
1 3/4 C Granulated Sugar
2 1/2 C finely ground Almonds, with skins.
1 C Flour
1/2 C finely diced Candied Orange Peel
1/2 C finely diced Candied Lemon Peel
2 tsp Cinnamon
1 tsp Cardamom
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Allspice
1/4 tsp ground Ginger
50 - 2 3/4" to 3" Oblaten German Baking Wafers
Icing ingredients:
Half of the cookies will be iced with Lemon Glaze and half of them will be iced with Chocolate. If you want all of them to be iced with the same , adjust the recipes accordingly.
1 C Confectioner's Sugar
2 TBS fresh Lemon Juice
1 C Chocolate Chips
Sliced Almonds for garnish
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Beat for 5 minutes.
Transfer to a glass bowl over a saucepan of simmering water on low heat.
Whisk vigorously, by hand, until it begins to thicken.
Remove from heat and continue beating until completely cooled.
In a large mixing bowl:
Ground Almonds
Flour
Orange Peel
Lemon Peel
Cinnamon
Nutmeg
Cloves
Allspice
Ginger
Mix well.
Fold in the Egg Mixture.
Cover and refrigerate overnight.
Place the Oblaten, 2" apart, on a sheet pan lined with parchment paper.
Spread 1 TBS of batter on each wafer, spreading it to the edges of the wafers.
Allow the pan of cookies to sit at room temperature for 1 hour before baking.
Bake for 15 - 20 minutes.
Remove the sheet pans to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.
Lemon Icing directions.
In a small bowl:
Confectioners Sugar
Lemon Juice
Blend together with a fork to make a thin glaze.
Spread this over half of the cookies.
Chocolate directions.
Place Chocolate Chips in a glass bowl and heat in a microwave until melted. Stirring often.
Spread over the remaining cookies.
Garnish each cookie with Almond Slices.
Enjoy!
Peace in the Kitchen!
I buy the Oblaten Wafers at our local German Deli.
Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pans lined with Parchment Paper
Cookie ingredients:
5 Large Eggs
1 3/4 C Granulated Sugar
2 1/2 C finely ground Almonds, with skins.
1 C Flour
1/2 C finely diced Candied Orange Peel
1/2 C finely diced Candied Lemon Peel
2 tsp Cinnamon
1 tsp Cardamom
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Allspice
1/4 tsp ground Ginger
50 - 2 3/4" to 3" Oblaten German Baking Wafers
Icing ingredients:
Half of the cookies will be iced with Lemon Glaze and half of them will be iced with Chocolate. If you want all of them to be iced with the same , adjust the recipes accordingly.
1 C Confectioner's Sugar
2 TBS fresh Lemon Juice
1 C Chocolate Chips
Sliced Almonds for garnish
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Beat for 5 minutes.
Transfer to a glass bowl over a saucepan of simmering water on low heat.
Whisk vigorously, by hand, until it begins to thicken.
Remove from heat and continue beating until completely cooled.
In a large mixing bowl:
Ground Almonds
Flour
Orange Peel
Lemon Peel
Cinnamon
Nutmeg
Cloves
Allspice
Ginger
Mix well.
Fold in the Egg Mixture.
Cover and refrigerate overnight.
Place the Oblaten, 2" apart, on a sheet pan lined with parchment paper.
Spread 1 TBS of batter on each wafer, spreading it to the edges of the wafers.
Allow the pan of cookies to sit at room temperature for 1 hour before baking.
Bake for 15 - 20 minutes.
Remove the sheet pans to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.
Lemon Icing directions.
In a small bowl:
Confectioners Sugar
Lemon Juice
Blend together with a fork to make a thin glaze.
Spread this over half of the cookies.
Chocolate directions.
Place Chocolate Chips in a glass bowl and heat in a microwave until melted. Stirring often.
Spread over the remaining cookies.
Garnish each cookie with Almond Slices.
Enjoy!
Peace in the Kitchen!
Chocolate Fudge Cream Pie (no bake)
No introduction necessary. It's Chocolate.
1 Readymade Graham Cracker or Chocolate Pie Crust
8 oz. Cream Cheese, room temperature
1/2 C Confectioner's Sugar
1 1/2 C Dark Chocolate Chips
1/3 C Heavy Cream
1 8oz. container of frozen Cool Whip, thawed
In a Microwave safe bowl:
Chocolate Chips
Heat in a microwave for 1 minute.
Remove and stir until creamy smooth.
reheat for 10 seconds if needed.
In a medium mixing bowl with a hand mixer:
Cream Cheese
Confectioner's Sugar
Beat until well combined.
Add Chocolate.
Reserve 1/4 C to drizzle on the top of the finished pie.
Continue mixing on low speed.
Add Cool Whip and beat until smooth.
Spoon into the crust.
Drizzle with the reserved Chocolate. (use a fork to apply the Chocolate) If it has thickened, reheat in the Microwave.
Refrigerate at least 4 hours before serving.
Enjoy!
Peace in the Kitchen!
1 Readymade Graham Cracker or Chocolate Pie Crust
8 oz. Cream Cheese, room temperature
1/2 C Confectioner's Sugar
1 1/2 C Dark Chocolate Chips
1/3 C Heavy Cream
1 8oz. container of frozen Cool Whip, thawed
In a Microwave safe bowl:
Chocolate Chips
Heat in a microwave for 1 minute.
Remove and stir until creamy smooth.
reheat for 10 seconds if needed.
In a medium mixing bowl with a hand mixer:
Cream Cheese
Confectioner's Sugar
Beat until well combined.
Add Chocolate.
Reserve 1/4 C to drizzle on the top of the finished pie.
Continue mixing on low speed.
Add Cool Whip and beat until smooth.
Spoon into the crust.
Drizzle with the reserved Chocolate. (use a fork to apply the Chocolate) If it has thickened, reheat in the Microwave.
Refrigerate at least 4 hours before serving.
Enjoy!
Peace in the Kitchen!
Sunday, October 12, 2014
Carrot Cookies
This recipe is a vintage Mennonite family recipe from my mother in law. My wife continued the tradition after she left home. The original recipe was mixed by hand, I've added the directions for the stand mixer. If you really want to make it according to the original recipe, mix the ingredients in a bowl, by hand. I've also adapted some of the directions to make the recipe more current.
1 C shortening
3/4 C sugar
1 egg, beaten
2 C cooked carrots ( shred enough carrots first and cook them until you have 2 cups)
2 C sifted flour
2 tsp baking powder
1/2 tsp lemon extract
In a stand mixer with a paddle attachment:
shortening
sugar
Cream together well
Add:
egg
carrots
flour sifted with baking powder and salt
Mix until incorporated
Add lemon extract and mix until blended well
Refrigerate dough for 30 minutes
Using a 1 1/2" cookie scoop, drop cookies 2" apart on a parchment paper lined cookie sheet pan
Bake at 350 degrees for 15 minutes.
Frost the cookies while they are still warm with the following recipe:
The zest and juice of 1 orange mixed with powdered sugar added to desired consistency.
Enjoy!
Peace in the Kitchen!
1 C shortening
3/4 C sugar
1 egg, beaten
2 C cooked carrots ( shred enough carrots first and cook them until you have 2 cups)
2 C sifted flour
2 tsp baking powder
1/2 tsp lemon extract
In a stand mixer with a paddle attachment:
shortening
sugar
Cream together well
Add:
egg
carrots
flour sifted with baking powder and salt
Mix until incorporated
Add lemon extract and mix until blended well
Refrigerate dough for 30 minutes
Using a 1 1/2" cookie scoop, drop cookies 2" apart on a parchment paper lined cookie sheet pan
Bake at 350 degrees for 15 minutes.
Frost the cookies while they are still warm with the following recipe:
The zest and juice of 1 orange mixed with powdered sugar added to desired consistency.
Enjoy!
Peace in the Kitchen!
Hatch Chile Shortbread Cookies
I love pairing Hatch Chiles with Chocolate in a Sweet Dessert. I have many Savory recipes using Hatch Chiles, but I prefer the flavor of the Chiles with Chocolate.
I've created many Hatch Chile Cookie recipes and here's the latest.
Hatch Chile Shortbread Cookies:
3/4 C Butter, room temperature
1/2 C Confectioner's Sugar
1/2 tsp Salt
1 tsp Vanilla
1 3/4 C Flour
1/2 C diced Hatch Chile Peppers, divided
1 (2.7oz) disc of Taza Mexicano Chipotle Chile Chocolate, chopped.
1/4 C Heavy Cream
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Salt
Beat for 3 minutes, until creamy smooth.
Lower the speed and continue to beat while adding:
Flour, gradually
1/4 C Hatch Chiles
Beat until well incorporated.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Spread the dough onto a piece of parchment paper and top with another piece of parchment paper and using a rolling pin, roll the dough to 1/2" thick.
Cut out cookies with a 2" round cookie cutter.
Place the cookies on a sheet pan lined with parchment paper.
Refrigerate for 30 minutes.
Preheat the oven to 350 degrees.
Bake the cookies for 10 - 15 minutes. They should be golden brown around the edges.
Remove the pan and place on a rack to cool for 10 minutes.
Transfer the cookies to a rack and cool completely.
While the cookies are cooling, prepare the Chocolate.
In a double boiler:
Chocolate
Heavy Cream
Gently heat until completely combined and smooth.
When the cookies are cooled, frost the tops with the Chocolate and immediately sprinkle them with the remaining diced Hatch Chiles.
Allow cookies to sit at room temperature until the chocolate hardens.
Enjoy!
Peace in the Kitchen!
Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo
No introduction needed for this adaptation of a traditional Mexican Chile Rellenos recipe.
Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo
1 Large Poblano Chiles, roasted, peeled and stems on. Directions for roasting, to follow.
2 Garlic Cloves, minced
6 oz. Goat Cheese, crumbled
3 oz. Grated Pepper Jack Cheese
1 TBS chopped Shallots
1 TBS chopped fresh Basil
1 TBS chopped fresh Cilantro
1 TBS chopped fresh Marjoram
1/2 C diced Dried Apricots
1/4 C chopped Pecans
Salt and Pepper to taste
1 Egg
2 TBS Heavy Cream
Yellow Cornmeal to dredge the Poblanos
Vegetable Oil for Frying
Pico de Gallo for a Garnish
Carefully cut open the Poblanos and remove the seeds. Remember to keep the stems intact.
Set aside.
In a large mixing bowl:
Garlic
Goat Cheese
Pepper Jack Cheese
Shallot
Basil
Cilantro
Marjoram
Apricots
Pecans
Season to taste with Salt and Pepper
Mix well with a wooden spoon.
Stuff the Chiles with the mixture.
Close them and refrigerate them for 30 minutes to 1 hour before frying.
In a large shallow bowl:
Egg
Heavy Cream
Whisk well.
In another large shallow bowl:
Cornmeal
A Pinch of Salt
Whisk well.
In a 10" Cast Iron Skillet:
2" of Vegetable Oil.
Heat on Medium High.
When the oil is hot, dredge the Chiles in the Cream and then in the Cornmeal.
Place 2 of them at a time, in the Oil and fry until lightly browned.
Remove to a paper towel to drain and continue with the rest of the Chiles.
Serve with Pico de Gallo on the side.
Terry's Original Pico de Gallo Recipe:
Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.
I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.
I didn't really have a recipe so here's what I did.
2 small Tomatoes, diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste
Mix all ingredients together in a small bowl.
Refrigerate
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo
1 Large Poblano Chiles, roasted, peeled and stems on. Directions for roasting, to follow.
2 Garlic Cloves, minced
6 oz. Goat Cheese, crumbled
3 oz. Grated Pepper Jack Cheese
1 TBS chopped Shallots
1 TBS chopped fresh Basil
1 TBS chopped fresh Cilantro
1 TBS chopped fresh Marjoram
1/2 C diced Dried Apricots
1/4 C chopped Pecans
Salt and Pepper to taste
1 Egg
2 TBS Heavy Cream
Yellow Cornmeal to dredge the Poblanos
Vegetable Oil for Frying
Pico de Gallo for a Garnish
Carefully cut open the Poblanos and remove the seeds. Remember to keep the stems intact.
Set aside.
In a large mixing bowl:
Garlic
Goat Cheese
Pepper Jack Cheese
Shallot
Basil
Cilantro
Marjoram
Apricots
Pecans
Season to taste with Salt and Pepper
Mix well with a wooden spoon.
Stuff the Chiles with the mixture.
Close them and refrigerate them for 30 minutes to 1 hour before frying.
In a large shallow bowl:
Egg
Heavy Cream
Whisk well.
In another large shallow bowl:
Cornmeal
A Pinch of Salt
Whisk well.
In a 10" Cast Iron Skillet:
2" of Vegetable Oil.
Heat on Medium High.
When the oil is hot, dredge the Chiles in the Cream and then in the Cornmeal.
Place 2 of them at a time, in the Oil and fry until lightly browned.
Remove to a paper towel to drain and continue with the rest of the Chiles.
Serve with Pico de Gallo on the side.
Terry's Original Pico de Gallo Recipe:
Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.
I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.
I didn't really have a recipe so here's what I did.
2 small Tomatoes, diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste
Mix all ingredients together in a small bowl.
Refrigerate
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
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