Rotini and Cheese Salad

I have many of my favorite American Picnic Salads on the Blog. This is just another one added to the post under Macaroni Salad, Potato Salad, Cole Slaw, All American Picnic Salads.

Rotini and Cheese Salad.

This is an iconic American Picnic Salad.

1 pound of Rotini Pasta (cooked, drained according to package directions) Refrigerate until completely cooled.
1 Red Bell Pepper, Diced
3 Ribs of Celery, chopped
8 oz. Sharp Cheddar Cheese, cubed into bite sized pieces
1/4 C Diced Sweet Onion
1 C Mayonnaise
1/4 C Granulated Sugar
2 TBS Apple Cider Vinegar
1/2 tsp Pepper
1/2 tsp dried Parsley

In a large mixing bowl:
Mayonnaise
Sugar
Vinegar
Pepper
Parsley
Whisk well.
Add Pasta and mix well to combine.
Fold in:
Bell Pepper
Celery
Cheese
Onion
Cover and refrigerate at least 1 hour.

Enjoy!
Peace in the Kitchen!

Baked Spinach Artichoke Dip

Just another recipe for one of my favorite Dips. I've adapted it from Nell's Old Fashioned Recipes. I have my other favorites posted on the blog, but this just sounded like something I would make.

Spinach Artichoke Dip

Preheat the oven to 375 degrees.

2 C Grated Parmesan Cheese
1 (10oz.) box of Frozen  Chopped Spinach, thaw and drain.
1 (14oz.) can of Artichoke Hearts, drain and chop.
2/3 C Sour Cream
1 (8oz.) package of Cream Cheese, softened  to room temperature.
1/3 C Mayonnaise
2 tsp Minced Garlic
1 small can of Water Chestnuts, chopped
Mix all ingredients well, by hand, in a large mixing bowl.
Pour into a 2 quart casserole dish.
Bake for 30 minutes.

NOTE:
I cream together the Cream Cheese, Sour Cream, Mayonnaise and Garlic in a large mixing bowl with an electric hand mixer and fold in the remaining ingredients, by hand.


Enjoy!
Peace in the Kitchen!

Pioneer Recipes

I've always been fascinated with Pioneer life in America. I believe I may have lived as a Pioneer in a previous life, or wish I had.

This recipe is believed to have been made and carried by Pioneers crossing the country in Covered Wagons. It's a preserved cake similar to a Carrot or Fruit cake. It's definitely a vintage and iconic American recipe.
Here's my version of it adapted from several recipes.

I had planned to add to this Post but as a Vegetarian, I have to say that the Pioneers used a lot of Bacon Grease and Fried a lot of their food. They had limited ingredients and Meat, Corn, Flour, Beans, Sugar, Molasses and Milk were readily available. They hunted for their Meat and had Cows for Milk. In the early days stoves and ovens were not common. They cooked outside over an open fire.

Pioneer Covered Wagon Cake

Here's what you'll need:
Preheat the oven to 275 degrees
2 - (9" X 5" X 2 1/2") Loaf Pans brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated. I always have it available for all of my baking needs.

1 1/3 C Granulated Sugar
1 1/3 C Water
1 1/3 C Fine Grated Carrots
1 C Dark Raisins, rinsed and drained.
1 TBS Butter
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ground Cloves
1/2 C chopped Pecans
1/2 C chopped Candied Mixed Fruit
2 1/2 C Flour
1 tsp Salt
1 tsp Baking Soda
2 tsp Baking Powder

In a saucepan over medium high heat:
Sugar
Water
Carrots
Raisins
Butter
Cinnamon
Nutmeg
Clove
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Set aside and allow to cool for at least 12 hours. (an important step)

Transfer to a large Mixing Bowl.

In another Bowl sift together:
Flour
Salt
Baking Soda
Baking Powder
Whisk well.
Add to the Carrot and Raisin mixture.
Stir with a Wooden Spoon, just to combine.
Fold in Pecans and Candied Mixed Fruit, by hand with a Wooden Spoon.

Pour Batter evenly among the 2 pans.
Bake for 2 hours.
Remove Pans to a Rack and allow to cool for 10 minutes.
Invert the Cakes onto a Rack to cool completely.
Wrap immediately in Plastic Wrap or Parchment Paper and Refrigerate until serving.

Enjoy!
Peace in the Kitchen!




Pioneer Beans:

These Beans were a staple for Wagon Train Meals that kept you full for long rides.

They were a great source of Protein for the Pioneers.

Here's what you'll need:
A Cast Iron Dutch Oven or Cast Iron Enamel Stock Pot.

16 oz. Dry Pinto Beans, washed well.
9 C Water
2 Large Onions, diced.
2 tsp  Salt
1/2  tsp   Dried Oregano
1/2 tsp  Garlic Powder
1/4 tsp Black Pepper
1 TBS  Molasses 



In a Pot with 6 C Water on Medium High Heat:
Bring Water to a Boil.
Cook for 5 minutes.
Turn off the Heat.
Let them sit for one hour.

Add:
3 C Water
Bring to a Boil.
Add:
Onion
Salt
Oregano
Garlic Powder
Black Pepper
Stir well.

Add:
Molasses
Stir to combine well..
Reduce Heat to Low.
Cook for an additional Hour.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Fried Corn Cakes (Jonny Cakes)

The origin of the name Johnnycakes (jonnycakes) is something of a mystery and probably has nothing to do with the name John.  They were also called Journey Cakes because they could be carried on long trips in Saddlebags and baked along the way.  Some historians think that they were originally called Shawnee Cakes and that the Colonists slurred the words, pronouncing it as johnnycakes. Historians also think that “janiken,” an American Indian word meant “corn cake,” could possibly be the origin.

Here's what you'll need:
A Food Processor
A Large Cast Iron Skillet

1 C Corn Kernels, frozen or fresh. (2 Ears)
1/4 C Diced Green Onions
4 TBS Vegetable Oil, divided
2 Eggs, separated
1/4 C Flour
1/4 C Yellow Cornmeal
1/2 tsp Salt
1/4 tsp Black Pepper

In the Food Processor:
Corn
Onion
Pulse just until chopped.
Transfer to a Large Mixing Bowl.

Add:
2 TBS Vegetable Oil
Egg Yolks
Stir by hand just to combine well.


In A Large Mixing Bowl:
Flour
Cornmeal
Salt 
Pepper
Whisk well.

In another Bowl:
Egg Whites
Whisk to Soft Peak.
Fold by hand into the Corn Mixture.

In the Skillet on Medium High Heat:
1 TBS of the Oil, until Hot.

Use a Large Spoon and drop the Batter into the Skillet
Flatten slightly with a Fork.

Fry about two minutes on each side, until Golden Brown.

Set aside and add additional Oil as needed to fry the remaining Batter.

Enjoy Peace! 
Peace in the Kitchen!

Savory Ritz Crackers

I know this recipe is not new, it's available online and most people are familiar with it. I was not familiar with the recipe. I got it from a friend in Michigan. Thank you Linda for sharing this with me.
I've adapted it a bit without changing the integrity of the original recipe.
I have another favorite Savory Cracker Recipe on the blog called Firecrackers.


Savory Ritz Crackers.

8 TBS (1stick) Butter, melted
1 Box of Ritz Crackers
1 Packet of Hidden Valley Ranch Dressing Mix
1/2 C Grated Parmesan Cheese
1 TBS Red Pepper Flakes
1 tsp Garlic Powder

Pour Butter into a large mixing bowl.
Toss crackers in the butter to coat well.

In a separate bowl:
Ranch Dressing
Red Pepper Flakes
Garlic Powder
Parmesan Cheese
Stir to combine well.
Shake this over the crackers and gently toss to coal well.
Spread evenly onto a Parchment Paper Lined Sheet Pan.
Bake at 300 degrees for 15 minutes.

Enjoy!
Peace in the Kitchen!

Rainbow Rocky Road Fudge Squares

I've taken the best recipes I found for Rocky Road Fudge , adapted them and came up with my favorite recipe.

Here's what you'll need:
1 - 9"X 9" pan lined with waxed paper, handing over the sides by 2".

Rainbow Rocky Road Fudge Squares

1 (10.5oz.) bag of Colored Miniature Marshmallows
2 C chopped Pecans
1 can of Sweetened Condensed Milk
2 TBS Butter, softened to room temperature
2 C Semi Sweet Chocolate Chips
2 TBS Vanilla

In a large mixing bowl:
Marshmallows
Pecans
Mix well and set aside.

In a saucepan on medium high heat:
Milk
Butter
Chocolate Chips
Heat, stirring constantly until melted and smooth.
Stir in Vanilla.
Set aside for 5 minutes.
Pour over the Marshmallow/Pecan mix.
Mix well.
Pour over evenly into the pan.
Refrigerate for at least 2 hours.
Lift out of the pan using the waxed paper overhang.
But into squares to serve.

Enjoy!
Peace in the Kitchen!

Texas Pecan and Fig Macarons with Raspberry Cream Cheese / Fig Filling

Here's a Texas take on the iconic French Macaron.
This is definitely a Texas Macaron Y'all!

Here's what you'll need:
Preheat the oven to 300 degrees.
1 - Sheet Pan lined with 2 sheets of Parchment Paper. The bottom one will have the Macaron template, it will be removed just prior to baking. The circles should be 1 1/4" in diameter.

This recipe will make 4 dozen cookies. (serving size is 2 cookies) The final yield is 2 dozen sandwiched Macarons.


Macaron Batter:

1 C Chopped Pecans
1 tsp Cinnamon
2 tsp finely grated Orange Zest
1/4 tsp Cream of Tartar
A dash of Salt
2 large Egg Whites
1 3/4 C of twice sifted Confectioner's Sugar, divided.
3/4 C Finely chopped Dried Mission Figs (about 8 Figs), stems removed and discarded.

In a Food Processor:
Pecans
Cinnamon
Process until finely ground.
Sift well onto a large piece of Parchment Paper through a sieve, discard the residue, don't press the remaining mixture through the sieve.
Place back into the Food Processor, add the Zest and pulse just until incorporated.
Set aside.

In a Stand Mixer with a Whisk Attachment:
Egg Whites
Cream of Tartar
Salt
On Medium speed, whisk just until foamy.
Increase speed to High, continue beating until stiff peak meringue.

Reserve 2 TBS of the Confectioner's Sugar into a small bowl and set aside.
Add remaining Sugar to the Meringue and beat on Low just until incorporated.

Fold in the Pecan Mixture by hand.

Add Figs to the reserved Sugar and toss to coat well.
Fold Figs into the batter by hand with a large Silicone Spatula.
Mix well until it slowly drips from the spatula.

Place a #12 Piping Tip into a Piping Bag and fill it with the batter.
Squeeze the batter down into the bag, eliminating any air pockets.
Cut the tip and pipe the batter onto the template lined parchment paper.
Firmly tap the bottom of the sheet pan onto a work surface to release any trapped air.
Allow to stand at room temperature for 30 minutes.
Check for a light crust to form, they should not stick to your finger when lightly touched,

Bake for 10 - 15 minutes. If the top of the cookie begins to crack, then the temperature is too high.
You'll get to know your oven for baking Macarons.

Remove the pan and allow to sit at room temperature for 30 minutes. Cooling the cookies is an important process.
Refrigerate the pan of cookies to oil completely before filling.

When you're ready to fill the cookies, peel the paper away from the cookie, don't pull the cookie away  from the paper. You can also use a small, metal offset spatula to gently loosen the cookies.

Prepare the Filling :

8 oz. Cream Cheese, softened to room temperature.
8 TBS Seedless Raspberry Jam.
A jar of really good Fig Jam.

In a bowl with a hand mixer.
Cream Cheese
Raspberry
Beat until creamy smooth.
Refrigerate until completely cooled.

With an offset spatula, spread an equal amount of Raspberry filling onto half of the cookies.
Spread the other half of the cookies with equal amounts of Fig Jam.
Gently sandwich the two cookies together.


TIPS:
When piping the batter, keep the Macarons consistent in size, using a Parchment Paper template or a Silicone Mat template.
Keep the tip of the Pastry Bag about 1/2" away from the paper with the bag straight up, not angled.
Don't use a circular motion to pipe the batter.
Squeeze just until the template circle is filled to the edge. Pop the tip away to release it from the cookie.

Profitez!
Paix dans la Cuisine!

Caramel Apple Cookies

When there's a chill in the air and the Apples are ripe on the trees, enjoy the flavors of those Fall apples in a cookie.
I grew up in Michigan with an Apple Orchard at the end of our street. It was an annual event for our family to visit the Cider Mills too. My grandmother lived in Up State New York and had an Apple Farm. Apple Pie, Apple Cider, Caramel Apples and Apple Cobblers were all popular in Fall and Winter when we visited our grandmother.
Here's a recipe that evokes all of those flavors, in a cookie.

Caramel Apple Cookies:

Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pans lined with Parchment Paper  (Parchment is an important part of this recipe)
You can't use Sugar Free Cider Mix! This is an important part of the recipe too.

2 sticks (16 TBS) Butter, room temperature
1 C Granulated Sugar
1/2 tsp Salt
1 - (7.4 oz.) Box of Alpine Spiced Apple Cider Instant Original Drink Mix. (10 packets)
2 Eggs
1 tsp Vanilla
3 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Cinnamon
1/8 tsp Allspice
1 - 14oz. bag of Kraft Caramels

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Salt
10 Packets of Cider Mix
Beat just until combined.
Add:
Eggs, one at a time.
Vanilla
Mix just until combined.

In a medium mixing bowl:
Flour
Baking Soda
Baking Powder
Cinnamon
Allspice
Whisk together by hand.
Gradually add this to the wet ingredients in the mixer.
Beat just until combined.
Don't over mix the dough.

Use a 1 3/4" Cookie Scoop and scoop out the dough for each cookie.
Flatten the dough just enough to add 1 caramel in the center of the dough and seal the dough around it, completely.
Place them 2" apart on the Sheet Pan.
Bake for 12 - 14 minutes. (check at 12 minutes, it should be enough time) you don't want to over bake them.
When they're done, gently slide the Parchment Paper, along with the cookies, onto the counter or a Cooling Rack.
Allow them to cool, just until they're no longer soft, but still warm.
Gently twist the cookies to release them, turn them upside down on the Parchment Paper, to cool completely.

Enjoy!
Peace in the Kitchen!