Wednesday, October 29, 2014
Sticky Finger Squares
Sticky Finger Squares:
If I had to live with the cookbooks of just one chef, it would have to be Rebecca Rather. I'm enthusiastic about every recipe she creates. She used to have a restaurant in a nearby town and I regret having never had the opportunity to visit the restaurant before it closed. She is at the top of my list of great chefs.
Here's an adaptation of her recipe for Sticky Finger Bars.
I haven't changed the integrity of the original recipe. I only re wrote the recipe in my own words and style.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 13" pan, lined with foil extending over the edges and sprayed with a cooking spray. ( I cut 2 separate pieces of foil for this and layer them in the pan. One piece fits along the length and the other runs the width of the pan.
Crust:
8 TBS (2sticks) Butter, room temperature
1 C granulated Sugar
1 TBS Vanilla
2 C Flour
1/2 C roughly chopped Peanuts
4 - (2.7oz.) Snickers Candy Bars, cut into 1/4" slices
Filling:
3 large Eggs
1 1/4 C granulated Sugar
1/4 C Lyles Golden Syrup ( I buy Golden Syrup at our local British Emporium)
2 TBS Butter, melted
1 TBS Vanilla
A pinch of Salt
Other ingredients:
1 C Creamy Peanut Butter
1 C coarsely chopped Peanuts
3 oz. Bittersweet Chocolate, roughly chopped.
Crust Directions:
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Vanilla
Beat on medium speed for 2 minutes.
Add and beat on Low Speed:
Flour
Peanuts
Beat just until mixed.
Press evenly into the bottom of the pan.
Bake for 12 - 15 minutes.
Remove the pan to a rack to cool for 10 minutes.
Reduce oven temperature to 350 degrees.
Cover the Crust with the Snickers Bars. Leave about 1/4" between each piece.
Filling Directions:
In a large mixing bowl:
Eggs
Sugar
Syrup
Butter
Vanilla
Whisk by hand.
Pour ove the Crust.
Bake for 25 - 30 minutes.
Remove pan to a rack to cool for 30 minutes.
Spread Peanut Butter evenly over the top of the filling.
Sprinkle with an even layer of Peanuts.
Melt the Chocolate in a Microwave Oven until completely melted and smooth.
Check and stir often.
Drizzle evenly over the Peanuts.
Refrigerate at least 1 hour.
Pull the bars out of the pan using the edges of the foil.
Peel away the foil and transfer the bars to a cutting board.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Friday, October 24, 2014
Chocolate and Sea Salt covered Cashews
I have so many variations of sweet, savory and spicy nut recipes. You can search additional recipes on the blog. I hesitated to post this one because it seems too simple and too obvious. However, I realize that not everyone cooks and bakes and if I can help them with an easy delicious recipe then I'll post them. This is one of those recipes.
During the holidays, I make a lot of chocolate covered, sea salted, sweet, herbed and spice coated nuts.
You can also use Hazelnuts, Pecans or Almonds.
Here's what you'll need:
Preheat the oven to 350 degrees if you're roasting the Cashews yourself.
1 - Sheet Pan lined with foil.
1 - Double Boiler or a microwave safe bowl.
2 C Roasted Cashews, you can either buy them roasted or roast them yourself. (see note at the end for roasted)
8 ounces of Bittersweet Chocolate
1 tsp Sea Salt
In a double boiler:
Chocolate.
Heat and stir until melted. (you can also heat the chocolate in a microwave if you don't have a double boiler) You can create your own by placing a heat proof glass bowl over a simmering saucepan of water.
Add the Cashews and stir to coat well.
Spread them out on the Sheet Pan, in a single layer.
Immediately sprinkle the Cashews with Sea Salt.
Refrigerate until chocolate is hardened.
Break up the Cashews and transfer to a serving bowl.
Roasted Cashews:
Spread the Cashews in a single layer on a foil lined sheet pan.
Roast for 5 - 7 minutes.
Shake the pan half way through.
Remove the pan, transfer the Cashews to a bowl to cool completely.
Enjoy!
Peace in the Kitchen!
During the holidays, I make a lot of chocolate covered, sea salted, sweet, herbed and spice coated nuts.
You can also use Hazelnuts, Pecans or Almonds.
Here's what you'll need:
Preheat the oven to 350 degrees if you're roasting the Cashews yourself.
1 - Sheet Pan lined with foil.
1 - Double Boiler or a microwave safe bowl.
2 C Roasted Cashews, you can either buy them roasted or roast them yourself. (see note at the end for roasted)
8 ounces of Bittersweet Chocolate
1 tsp Sea Salt
In a double boiler:
Chocolate.
Heat and stir until melted. (you can also heat the chocolate in a microwave if you don't have a double boiler) You can create your own by placing a heat proof glass bowl over a simmering saucepan of water.
Add the Cashews and stir to coat well.
Spread them out on the Sheet Pan, in a single layer.
Immediately sprinkle the Cashews with Sea Salt.
Refrigerate until chocolate is hardened.
Break up the Cashews and transfer to a serving bowl.
Roasted Cashews:
Spread the Cashews in a single layer on a foil lined sheet pan.
Roast for 5 - 7 minutes.
Shake the pan half way through.
Remove the pan, transfer the Cashews to a bowl to cool completely.
Enjoy!
Peace in the Kitchen!
Cranberry Orange Poinsettia Coffee Cake
I reposted this recipe from a blog that I follow called Chin Deep. It would have been time consuming to re write it. I also wanted to post the picture of the finished product. I've seen this recipe made in a 9" X 13" dish, but I liked this one because of it's presentation for the holidays.
Holiday Eggnog Bars
I happen to love anything that has Eggnog in it. I even love Eggnog! I out it in my coffee , I make homemade Eggnog and I love any holiday recipe made with it.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan, lined with foil extending over all 4 sides.
Spray the foil with Non Stick Cooking Spray
Holiday Eggnog Bars
1 - 17 1/2 oz. package of Sugar Cookie Mix (not prepared dough)
2 TBS Flour
8 TBS Butter, cold and cubed.
1/2 C Chopped Macadamia Nuts
5 Egg Yolks
1 - 14 oz. can of Sweetened Condensed Milk (not Evaporated Milk)
1/2 C Eggnog
1 TBS Rum
1 tsp Vanilla
Confectioner's Sugar for dusting.
1/4 tsp Nutmeg + additional for garnish
Crust
In large mixing bowl:
Cookie Mix
Flour
Whisk well.
Add:
Butter, a small amount at a time.
Use a Pastry Blender or 2 forks to cut in the Butter until it has the texture of fine crumbs.
Fold in half of the Nuts.
Press the dough into the pan to create a crust.
Bake for 12 - 15 minutes.
Remove from oven and set aside.
Filling
In a medium bowl:
Egg Yolks
Milk
Eggnog
Rum
Vanilla
1/4 tsp Nutmeg
Whisk well.
Pour over the hot crust.
Bake an additional 15 - 20 minutes.
Remove the pan to a rack and cool for 30 minutes.
Cover with foil and refrigerate for 1 hour.
When completely cooled, use the foil to release the uncut bars onto a cutting surface.
Cut into squares.
Lightly sprinkle each square with Confectioner's Sugar and Nutmeg.
Enjoy!
Peaceful Holidays!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan, lined with foil extending over all 4 sides.
Spray the foil with Non Stick Cooking Spray
Holiday Eggnog Bars
1 - 17 1/2 oz. package of Sugar Cookie Mix (not prepared dough)
2 TBS Flour
8 TBS Butter, cold and cubed.
1/2 C Chopped Macadamia Nuts
5 Egg Yolks
1 - 14 oz. can of Sweetened Condensed Milk (not Evaporated Milk)
1/2 C Eggnog
1 TBS Rum
1 tsp Vanilla
Confectioner's Sugar for dusting.
1/4 tsp Nutmeg + additional for garnish
Crust
In large mixing bowl:
Cookie Mix
Flour
Whisk well.
Add:
Butter, a small amount at a time.
Use a Pastry Blender or 2 forks to cut in the Butter until it has the texture of fine crumbs.
Fold in half of the Nuts.
Press the dough into the pan to create a crust.
Bake for 12 - 15 minutes.
Remove from oven and set aside.
Filling
In a medium bowl:
Egg Yolks
Milk
Eggnog
Rum
Vanilla
1/4 tsp Nutmeg
Whisk well.
Pour over the hot crust.
Bake an additional 15 - 20 minutes.
Remove the pan to a rack and cool for 30 minutes.
Cover with foil and refrigerate for 1 hour.
When completely cooled, use the foil to release the uncut bars onto a cutting surface.
Cut into squares.
Lightly sprinkle each square with Confectioner's Sugar and Nutmeg.
Enjoy!
Peaceful Holidays!
Thursday, October 23, 2014
Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles
Love Pumpkin? Can't make a Pie? Here's a great dessert to serve during the Holidays.
Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles
Pumpkin Gingersnap Truffles:
1 1/4 C Semi Sweet Chocolate Chips
1/4 tsp Pumpkin Pie Spice
1/3 tsp Vanilla
1/2 C Heavy Cream
3/4 C roughly chopped Gingersnaps (10 cookies)
1/3 C finely crushed Gingersnap Cookies for rolling the cookies.
In a medium bowl:
Chocolate Chips
Pumpkin Pie Spice
Vanilla
Mix well.
Set aside
In a microwave safe bowl:
Heavy Cream
Heat for 1 minute.
Pour over the Chocolate Mixture.
Allow to sit for 5 minutes.
Whisk well.
Fold in roughly chopped Gingersnaps.
Cover and refrigerate for 2 hours.
In a small mixing bowl:
Finely crushed Gingersnaps.
Using a 1 1/2" cookie scoop, shape the truffles and roll in the crushed Gingersnaps.
Place them on a Sheet Pan lined with Parchment Paper and refrigerate for 1 - 2 hours.
Store refrigerated in a covered container.
Enjoy!
Peace in the Kitchen!
Pumpkin Cream Cheese Truffles:
1/2 C White Chocolate Chips
2 C White Chocolate Almond Bark (4 - 5 squares)
1/3 C Gingerbread Cookie Crumbs + more for garnish
1/4 C Graham Cracker Crumbs + more for garnish
1/4 C canned Pumpkin Puree
1 TBS Confectioner's Sugar
1/2 tsp Orange Zest
1/8 tsp Cinnamon
A pinch of Salt
2 oz. Cream Cheese, softened
Melt 1/2 C White Chips in a microwave
Stir often
Transfer to a large bowl.
Add Gingersnap Crumbs, Pumpkin, Graham Cracker Crumbs, Sugar,
Zest, Cinnamon, Salt and Cream Cheese , beat with an electric mixer until smooth.
Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.
Line a cookie sheet with parchment paper.
Melt remaining 2 C of almond bark and transfer to a small bowl.
Using a 1 1/2" cookie scoop form the truffles, roll in your hands and drop into the chocolate.
Gently spoon the chocolate to coat the truffles.
Using a spoon or a fork to lift the truffles out of the chocolate, shake off excess and place them on a cookie sheet lined with parchment paper.
Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.
Refrigerate for 1 hour.
Enjoy!
Peace in the Kitchen!
Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles
Pumpkin Gingersnap Truffles:
1 1/4 C Semi Sweet Chocolate Chips
1/4 tsp Pumpkin Pie Spice
1/3 tsp Vanilla
1/2 C Heavy Cream
3/4 C roughly chopped Gingersnaps (10 cookies)
1/3 C finely crushed Gingersnap Cookies for rolling the cookies.
In a medium bowl:
Chocolate Chips
Pumpkin Pie Spice
Vanilla
Mix well.
Set aside
In a microwave safe bowl:
Heavy Cream
Heat for 1 minute.
Pour over the Chocolate Mixture.
Allow to sit for 5 minutes.
Whisk well.
Fold in roughly chopped Gingersnaps.
Cover and refrigerate for 2 hours.
In a small mixing bowl:
Finely crushed Gingersnaps.
Using a 1 1/2" cookie scoop, shape the truffles and roll in the crushed Gingersnaps.
Place them on a Sheet Pan lined with Parchment Paper and refrigerate for 1 - 2 hours.
Store refrigerated in a covered container.
Enjoy!
Peace in the Kitchen!
Pumpkin Cream Cheese Truffles:
1/2 C White Chocolate Chips
2 C White Chocolate Almond Bark (4 - 5 squares)
1/3 C Gingerbread Cookie Crumbs + more for garnish
1/4 C Graham Cracker Crumbs + more for garnish
1/4 C canned Pumpkin Puree
1 TBS Confectioner's Sugar
1/2 tsp Orange Zest
1/8 tsp Cinnamon
A pinch of Salt
2 oz. Cream Cheese, softened
Melt 1/2 C White Chips in a microwave
Stir often
Transfer to a large bowl.
Add Gingersnap Crumbs, Pumpkin, Graham Cracker Crumbs, Sugar,
Zest, Cinnamon, Salt and Cream Cheese , beat with an electric mixer until smooth.
Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.
Line a cookie sheet with parchment paper.
Melt remaining 2 C of almond bark and transfer to a small bowl.
Using a 1 1/2" cookie scoop form the truffles, roll in your hands and drop into the chocolate.
Gently spoon the chocolate to coat the truffles.
Using a spoon or a fork to lift the truffles out of the chocolate, shake off excess and place them on a cookie sheet lined with parchment paper.
Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.
Refrigerate for 1 hour.
Enjoy!
Peace in the Kitchen!
Shredded Hash Brown Casserole
Here's the great iconic, all American Hash Brown Casserole recipe.
What a classic recipe for any family gathering, church supper, brunch, block party, etc, etc, etc.!
Probably every home in America has this recipe, but I wanted it to be part of the archives of The Hippy in the Kitchen when I'm long gone.
We double the recipe because it's so good and there never seems to be enough.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish, buttered.
2 - pounds of Frozen Shredded Hash Browns, thawed
8 TBS Butter, melted
1 Can Cream of Celery Soup
1 pint of Sour Cream
1/2 C chopped Onion
2 C grated Cheddar Cheese
1 tsp Salt
1/4 tsp Pepper
2 C Cornflakes
In a large mixing bowl:
Combine Hash Browns
Soup
Sour Cream
Onion
Cheese
Salt
Pepper
Mix well.
Spoon into the Casserole Dish.
In a medium saucepan on medium high heat:
Cornflakes
Butter
Mix well.
Saute for 2 minutes.
Sprinkle over the Potatoes.
Cover the pan with foil.
Bake for 45 minutes.
Remove Foil and continue baking for 15 minutes until Corn Flakes are Golden Brown.
Enjoy!
Peace in the Kitchen!
What a classic recipe for any family gathering, church supper, brunch, block party, etc, etc, etc.!
Probably every home in America has this recipe, but I wanted it to be part of the archives of The Hippy in the Kitchen when I'm long gone.
We double the recipe because it's so good and there never seems to be enough.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish, buttered.
2 - pounds of Frozen Shredded Hash Browns, thawed
8 TBS Butter, melted
1 Can Cream of Celery Soup
1 pint of Sour Cream
1/2 C chopped Onion
2 C grated Cheddar Cheese
1 tsp Salt
1/4 tsp Pepper
2 C Cornflakes
In a large mixing bowl:
Combine Hash Browns
Soup
Sour Cream
Onion
Cheese
Salt
Pepper
Mix well.
Spoon into the Casserole Dish.
In a medium saucepan on medium high heat:
Cornflakes
Butter
Mix well.
Saute for 2 minutes.
Sprinkle over the Potatoes.
Cover the pan with foil.
Bake for 45 minutes.
Remove Foil and continue baking for 15 minutes until Corn Flakes are Golden Brown.
Enjoy!
Peace in the Kitchen!
Vintage Recipes, from the 1940's and 1950's
I recently attended the Mennonite Central Committee Relief Sale in Kansas. My wife and zI go every year. One of my favorite booths is the Cookbooks and Recipes. I have a large collection from the sale. There are handwritten recipe books that have been handed down through generations, cookbooks from Churches, cookbooks from Products and Retailers, from magazines and the list goes on and on.
My recent acquisition was a collection of recipes taken from a Kitchen Magazine and the pages were all torn out of the magazine and gathered together in a plastic bag. The magazine is in black & white and the pages are newsprint. Some of the pages were fragile. I have edited the collection 3 times, discarding recipes that were not appealing to me. Some of them had ingredients that are no longer available today and directions that were very vague. There were over 100 pages and here are some of my favorites recipes after editing them.
I will re post them exactly as they are written, without changes and without adapting them as well as I can. Some of the ingredients will have to be adapted if they no longer exist.
I'll continue adding them as I have time. Keep checking this post for more!
Apple Goodies / 1943
3 C sliced apples
1 C sugar
1 1/2 TBS flour
1/8 tsp salt
3/4 C rolled oats
3/4 C flour
1/4 C brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 C butter, melted
Mix flour, sugar and salt with apples and sprinkle with cinnamon.
Place in a buttered baking dish. Sift the 3/4 C flour with the baking powder and soda.
Mix the butter, brown sugar and rolled oats, combine with flour mixture.
Spread over apple mixture. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and bake for 30 - 40 minutes longer or until the apples are tender.
Serve with whipped cream.
Enjoy!
Peace in the Kitchen!
Pineapple Muffins / 1949
2 C flour
1 C whole milk
3 tsp baking powder
2 tsp sugar
1/2 tsp salt
2 eggs
1/2 C drained crushed pineapple
2 TBS butter, melted
N\Beat eggs and sugar. Sift baking powder and salt with flour and add to eggs and sugar alternately with milk.
Add melted butter and pineapple.
Bake in a well buttered muffin tin at 375 degrees for 20 minutes.
Enjoy!
Peace in the Kitchen!
Apricot Bars / 1950
1 C Flour
1 C Dried Apricots
3/4 C chopped Almonds
1 tsp Baking Powder
3 Eggs, separated
1 C Granulated Sugar
1/8 tsp Salt
In a large enough bowl to accommodate the Apricots, cover them with water and soak at least 3 hours.
Drain and Chop into small pieces.
In a large bowl:
Egg Yolks
Sugar
Whisk well.
In a small bowl:
Sift Flour, Baking Powder and Salt together.
Add to Egg mixture.
Add:
Apricots
Almonds
Stir by hand.
In a mediu bowl, beat the Egg Whites until stiff peaks form.
Fold into the Apricot mixture, by hand.
Pour into a 9" X 13" baking dish that's been well buttered.
Bake at 350 degrees for 35 minutes.
Remove from oven to a cooling rack and cool completely.
Cut into squares.
Dust individual bars with Confectioner's Sugar as you serve them.
Enjoy!
Peace in the Kitchen!
Old Fashioned Pound Cake / 1955
1 pound of Butter (2 C)
1 pound of sifted Cake Flour (4 1/2 C)
10 Eggs, separated
1 pound of Sugar
1 tsp Vanilla
In a large bowl with a hand mixer:
Butter
Sugar
Vanilla
Beat until fluffy.
In a separate bowl, beat Eggs Yolks until thick.
Add to Butter / Sugar bowl
In a separate bowl, beat Egg Whites until stiff peaks.
Fold into the the mixture by hand.
Fold in Flour , by hand.
Beat with a mixer , vigorously for 15 minutes.
Prepare 2 Loaf Pans by Heavily buttering them.
Bake at 325 degrees for 1 hour and 15 minutes.
Note:
You can make it the original way as described, however, I would make it all in a Stand Mixer with a Paddle Attachment to update the preparation . I would also line the Loaf Pans on the bottom with a piece of Parchment Paper and butter it.
I use my Pan Release Mix ( equal parts of Crisco, Vegetable Oil , Flour). I start with 1 C of each and mix it well in a jar, refrigerate it until I need it. I always have it available for all of my baking needs.
Enjoy!
Peace in the Kitchen!
My recent acquisition was a collection of recipes taken from a Kitchen Magazine and the pages were all torn out of the magazine and gathered together in a plastic bag. The magazine is in black & white and the pages are newsprint. Some of the pages were fragile. I have edited the collection 3 times, discarding recipes that were not appealing to me. Some of them had ingredients that are no longer available today and directions that were very vague. There were over 100 pages and here are some of my favorites recipes after editing them.
I will re post them exactly as they are written, without changes and without adapting them as well as I can. Some of the ingredients will have to be adapted if they no longer exist.
I'll continue adding them as I have time. Keep checking this post for more!
Apple Goodies / 1943
3 C sliced apples
1 C sugar
1 1/2 TBS flour
1/8 tsp salt
3/4 C rolled oats
3/4 C flour
1/4 C brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 C butter, melted
Mix flour, sugar and salt with apples and sprinkle with cinnamon.
Place in a buttered baking dish. Sift the 3/4 C flour with the baking powder and soda.
Mix the butter, brown sugar and rolled oats, combine with flour mixture.
Spread over apple mixture. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and bake for 30 - 40 minutes longer or until the apples are tender.
Serve with whipped cream.
Enjoy!
Peace in the Kitchen!
Pineapple Muffins / 1949
2 C flour
1 C whole milk
3 tsp baking powder
2 tsp sugar
1/2 tsp salt
2 eggs
1/2 C drained crushed pineapple
2 TBS butter, melted
N\Beat eggs and sugar. Sift baking powder and salt with flour and add to eggs and sugar alternately with milk.
Add melted butter and pineapple.
Bake in a well buttered muffin tin at 375 degrees for 20 minutes.
Enjoy!
Peace in the Kitchen!
Apricot Bars / 1950
1 C Flour
1 C Dried Apricots
3/4 C chopped Almonds
1 tsp Baking Powder
3 Eggs, separated
1 C Granulated Sugar
1/8 tsp Salt
In a large enough bowl to accommodate the Apricots, cover them with water and soak at least 3 hours.
Drain and Chop into small pieces.
In a large bowl:
Egg Yolks
Sugar
Whisk well.
In a small bowl:
Sift Flour, Baking Powder and Salt together.
Add to Egg mixture.
Add:
Apricots
Almonds
Stir by hand.
In a mediu bowl, beat the Egg Whites until stiff peaks form.
Fold into the Apricot mixture, by hand.
Pour into a 9" X 13" baking dish that's been well buttered.
Bake at 350 degrees for 35 minutes.
Remove from oven to a cooling rack and cool completely.
Cut into squares.
Dust individual bars with Confectioner's Sugar as you serve them.
Enjoy!
Peace in the Kitchen!
Old Fashioned Pound Cake / 1955
1 pound of Butter (2 C)
1 pound of sifted Cake Flour (4 1/2 C)
10 Eggs, separated
1 pound of Sugar
1 tsp Vanilla
In a large bowl with a hand mixer:
Butter
Sugar
Vanilla
Beat until fluffy.
In a separate bowl, beat Eggs Yolks until thick.
Add to Butter / Sugar bowl
In a separate bowl, beat Egg Whites until stiff peaks.
Fold into the the mixture by hand.
Fold in Flour , by hand.
Beat with a mixer , vigorously for 15 minutes.
Prepare 2 Loaf Pans by Heavily buttering them.
Bake at 325 degrees for 1 hour and 15 minutes.
Note:
You can make it the original way as described, however, I would make it all in a Stand Mixer with a Paddle Attachment to update the preparation . I would also line the Loaf Pans on the bottom with a piece of Parchment Paper and butter it.
I use my Pan Release Mix ( equal parts of Crisco, Vegetable Oil , Flour). I start with 1 C of each and mix it well in a jar, refrigerate it until I need it. I always have it available for all of my baking needs.
Enjoy!
Peace in the Kitchen!
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