Pillsbury Crostini Appetizers , 2 versions plus 2 other similar appetizers

Here are 2 great recipes from Pillsbury. I recently made a Savory Palmier recipe and it was delicious. I found these two that I adapted to use with the same dough as the Savory Palmier. These are very similar.
I'm impressed with Pillsbury's Crescent Recipe Creations Refrigerated Seamless Dough.
I don't have a name for these new ones, so I'll just refer to them as #1 and #2.

The first one has an Artichoke base and the second one has a Fig base. They can easily be served together at the same party.
I would also serve the recipes I posted for Ina Garten's Savory Palmiers and an Herbed Palmier. I'll re post those recipes at the end.

Pillsbury Crostini Appetizers:

Here's what you'll need for both recipes.
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.

Crostini #1:

3 oz. Cream Cheese, room temperature. (sometimes you can find a 3 oz container of Philadelphia Cream Cheese , otherwise use 1/3 C)
1 tsp Spicy Brown Mustard
1/8 tsp Black Pepper
1/4 C chopped Red Bell Pepper
1/4 C shredded Sharp Cheddar Cheese
1 TBS finely diced Onion
1 - 6 oz. jar of Artichoke Hearts, drained and diced.
1 8 oz. roll of Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets.
2 TBS Bread Crumbs
2 tsp Olive Oil
16 slices of Black Olive

In a small mixing bowl with an electric hand mixer.
Cream Cheese
Mustard
Pepper
Mix well.

Fold in, by hand:
Bell Pepper
Cheddar Cheese
Onion
Artichokes
Stir to combine well.

Open the dough but do not unroll it.
Using a serrated knife, slice the dough into 16 slices.
Place the cut side down on the Sheet Pans, 2" apart.
Flatten slightly with the palm of your hand.
Using your fingers, make a slight indentation on the top of each one.
Spoon 1 heaping TBS into each slice.

In another small bowl:
Bread Crumbs
Oil
Stir to mix well.
Sprinkle evenly over the filling.
Top each slice with a Black Olive slice.

Bake for 11-15 minutes. The tops should be golden brown.
Serve immediately.


Crostini # 2:

The process for slicing, flattening and creating an indentation in each slice is the same as Crostini # 1.


In a small mixing bowl, with a blending fork:
3 oz. Softened Cream Cheese
2/3 C Crumbled Blue Cheese
Mix well and set aside.

In a saucepan on low heat:
1/4 C Orange Marmalade
2 TBS Balsamic Vinegar
Whisk well.

Add:
1 C (about 16 Dried Figs) chopped well.
Cook for 5 - 7 minutes, stirring often.
Remove from heat.

You'll need about 1 C of finely chopped Pecans.

Proceed with the directions in the first recipe for preparing the dough.

Top each slice in the following order:
1 tsp of the Cheese mixture
1 TBS of the Fig mixture
1 1/2 tsp chopped Pecans

Place them 2" apart on Sheet Pans.
Bake for 11-15 minutes.
Serve immediately.

Enjoy!
peace in the Kitchen!


I was asked to bring a Finger Food to the Artist's Reception at a Gallery, where I have a wallhanging on exhibit. I found this great savory recipe. I've adapted the recipe , without changing the integrity of the original.
We also served this at our Christmas Open House.

Savory Palmiers

Here's what you'll need:
Preheat the oven to 400 degrees.
Sheet Pans lined with Parchment Paper.

1 package of Frozen Pepperidge Farm Puff Pastry, divided and thawed.
1/4 C Pesto
1/2 C Crumbled Goat Cheese
1/4 C Finely Chopped Sun dried Tomatoes in Oil, drained.
1/4 C Toasted Pine Nuts
Fine Sea Salt

Unfold one sheet of pastry on a lightly floured surface. Keep the second sheet refrigerated.
Roll it gently into a 9 1/2" X 11 1/2" rectangle.
Spread the sheet evenly with half of the Pesto.
Sprinkle with half of the Cheese.
Sprinkle with half of the Tomatoes.
Sprinkle with half of the Pine Nuts.
Sprinkle with Salt.

If you're unfamiliar with the folding process of a traditional French Palmier, research the method.
Here's a description of how to prepare the Palmiers.

Working with the long side of the sheet of pastry facing you, fold the front and back of the sheet half way to the center (1/4 of the sheet).
Continue and fold each side to meet the center of the sheet.
Fold again, in half.

Cover with Plastic Wrap and refrigerate. Keep the dough refrigerated until ready to use. It makes slicing easier.
Repeat the process with the second sheet of Pastry using the remaining ingredients.

Use a sharp knife and cut the cold rolls into 1/4" slices.
Place them 2" apart on the sheet pans.
Bake for 14 minutes.

Remove the pan to a cooling rack for 5 minutes.
Transfer the Palmiers to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

This is a twist on the famous French pastry. These Palmiers are savory, herbed and served as an appetizer or a side dish, to accompany an entree in place of bread.

Savory Herbed Palmiers:

1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm  Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper

Preheat the oven to 400 degrees

In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto

On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.

Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.

Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.

Enjoy!
Peace in the Kitchen!

Praline Bundt Cake with Praline Icing and Sugared Pecans

I did an entire post dedicated to Bundt Cakes and then I found this one.

Praline Bundt Cake

Here's what you'll need:
Preheat the oven to 350 degrees. It will be lowered to 325 degrees later in the recipe.
1 - 12 C Bundt Pan, your choice of design. Brush it well with Pan Release Mix. I talk about this mix in every baking recipe that I post. It's a fool proof method of releasing any cake from any Bundt Pan that has a very detailed and intricate design. (equal parts of Crisco, Vegetable Oil and 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 Chopped Pecans, toasted at 350 degrees on a sheet pan for 5 - 7 minutes.
Cool completely and set aside.
Reduce the oven temperature to 325 degrees to bake the cake.

1 C Butter, softened
8 oz. Cream Cheese, softened
1 - 16oz. bag of Brown Sugar
4 Large Eggs
2 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
8 oz. Sour Cream
2 tsp Vanilla

1 Icing recipe (to follow)
1 Sugared Pecan recipe (to follow)

In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat well.

Add:
Brown Sugar
Combine well.

Add:
Eggs, 1 at a time, beating after each one.

In a mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add this to the Mixer, alternating with Sour Cream.
Beat at low speed.

Fold in, by hand:
Chopped Pecans
Vanilla
Mix well.

Spoon into the prepared pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Remove to a rack and allow to cool for 15 minutes.

Increase the oven temperature to 350 degrees again.

Invert the cake onto a Parchment Paper lined Sheet Pan and cool completely.
Transfer to a large serving platter.
Make the Icing and the Sugared Pecans for the next step.

Icing:

1 C Brown Sugar
1/2 C Butter
1/4 C Whole Milk
1 C Confectioner's Sugar, sifted.
1 tsp Vanilla

In a saucepan on medium heat:
Sugar
Butter
Milk
Whisk constantly and boil for 1 minute.
Remove from heat.
Whisk in Confectioner's Sugar and Vanilla.
Continue whisking for 3 - 5 minutes.
It will thicken as it cools.
Ice the cake immediately.

Sugared Pecans:

1 Large Egg White, whisked well in a large mixing bowl.
4 C Pecan Halves
1/3 C Granulated Sugar
1/3 C Brown Sugar

Add Pecans to the Egg Whites and stir until coated well.

In a small bowl:
Whisk the two sugars together.
Sprinkle the Pecans with the Sugar mixture and stir until well coated.

Spread them evenly onto a Parchment Paper Lined Sheet Pan .
Bake at 350 degrees for 18 - 20 minutes.
Remove and cool completely.
Sprinkle the Pecans on the cake and around the base.

Enjoy!
Peace in the Kitchen!

Drumstick Layered Dessert from Melissa's Southern Kitchen

Oh my !  I was totally taken in by this recipe. You had me at the story about the childhood favorite, Vanilla Drumstick Ice Cream Cone.
When I was a child, the ice cream man would drive up and down our street all summer long ringing that ever so famous bell, and we would immediately get money from our mother and wait, and wait, and wait for him to stop in front of our house.  He was usually several blocks away. The selection was incredible, but the only ice cream I ever got was the Vanilla Drumstick.
I am definitely adding this recipe to my Best of the Best recipes.

http://www.melissassouthernstylekitchen.com/…/drumstick-lay…

Enjoy!
Peace in the Kitchen!

Lemon Rosemary Cake

This is adapted from a recipe by Katherine at Food52. It was entered in a contest for the Best Citrus Recipe category.

Here's what you'll need:
Preheat the oven to 325 degrees
Brush a 9" X 1 1/2"  Cake Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and 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.

Lemon Rosemary Cake

1 1/3 C Flour
2/3 C Cornmeal
3 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/4 C granulated Sugar
16 TBS (2 Sticks) Butter, room temperature
4 Eggs, room temperature and beaten
3 TBS chopped Fresh Rosemary
The Zest of 2 Lemons
2 tsp fresh Lemon Juice


Glaze

1/3 C Fresh Lime Juice
1/3 C Fresh Lemon Juice
Zest of 1 Lime
Zest of 1 Lemon
2/3 C granulated Sugar

In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Whisk well.

Add and beat with an electric hand mixer:
Sugar
Butter
Eggs
Beat well just to combine.

Add:
Rosemary
Lemon Zest
Lemon Juice
Beat just until incorporated.

Pour the batter into the pan.
Bake for 1 hour.

Prepare the Glaze.

In a saucepan on medium heat:
Mix all Glaze ingredients until the sugar is completely dissolved.

As soon as the cake is done, poke holes all over the cake with a fork and evenly drizzle on the warm glaze.

Allow the cake to cool in the pan and serve it from the pan either warm or room temperature.

Enjoy!
Peace in the Kitchen!

Beet Borscht

I could write a dissertation about Borscht, but I won't. I'll keep it simple. My wife grew up on a Mennonite farm, her ancestors are Russian Mennonites. Their Borscht has cabbage, potatoes, onion, tomatoes, chicken and cream at the end. I grew up with Beet Borscht served with a dollop of Sour Cream. I haven't researched the origin of the soup, but here's my version of the Borscht that I knew as a child.

Beet Borscht

1 TBS Vegetable Oil
1 small Onion, chopped
1 C of shredded Carrots
1 C of shredded Beets
Salt and Pepper to taste
2 TBS Red Wine Vinegar
1 1/2 C Beet Juice

Garnishes:
Chopped Hard Boiled Eggs
Boiled and sliced Fingerling Potatoes
1 TBS of Horseradish mixed with 1/4 C Sour Cream
Sliced Dill Pickles
Fresh Chopped Dill

In a saucepan on medium heat:
Heat the Oil.

Add:
Onion, cook 3 minutes.
Carrots, cook 3 minutes.
Beets, cook 3 minutes.
Salt and Pepper to taste.
Vinegar, cook until evaporated.
Beet Juice, mix well.

Transfer to a covered bowl and refrigerate until cold.
Ladle the Soup into individual bowls and garnish with the options listed above.

Enjoy!
Peace in the Kitchen!

Baked Cheesy Omelette

When I first saw this recipe from Chef In Training, I knew I would have to make it. It sounds like the perfect Sunday Breakfast recipe.
The only thing I changed is the spelling of Omelette, that's only because I speak French.

I decided to simply post a link to the recipe.

http://www.chef-in-training.com/2014/02/baked-cheesy-omelet/

Enjoy!
Peace in the Kitchen!

Chocolate Pies

I have my favorite recipes of Chocolate Pie. One is a Pie that I tested for Food52 that includes Bananas and Peanut Butter and it's delicious.
There's also a recipe posted for Nestle's Toll House Pie that's really good.
I re posted additional recipes for some of my other favorite Chocolate Pies here.

Here's the newest Chocolate Pie recipe. This one is Easy and No Baking required. I added some recommended options at the end of the recipe.

Chocolate Pie

Crust:

3/4 C Graham Cracker Crumbs
4 TBS Granulated Sugar
2 TBS Brown Sugar
4 TBS Butter, melted
Combine all ingredients in a Mixing Bowl. I use a blending fork.
You can quickly pulse it in  a food processor too.
Press the mixture into a 9" Pie Plate on the bottom and 1/2" up the sides.
Put it in the freezer while preparing the filling.

Filling:

1 1/2 C Dark Chocolate Chips
11 oz. Cream Cheese at room temperature
1/2 C granulated Sugar
1/4 C Butter at room temperature
2 C Cool Whip or homemade whipped cream that's been beaten to a stiff peak.

In a microwave or a double boiler, melt the chocolate and set aside to cool as you prepare the rest of the filling.

In a Stand Mixer with a paddle attachment on medium speed.
Cream Cheese
Sugar
Butter
Beat until creamed together well.
Scrape the sides of the bowl, reduce the speed to low and slowly drizzle in the chocolate.
Mix just until well combined.
Whisk in the Whipped Cream by hand until completely incorporated.
Pour into the prepared crust.
Refrigerate at least 2 hours.

Options:
You can create other flavors by substituting the following flavored chips:
Milk Chocolate
White Chocolate
Butterscotch
Cinnamon
I would even use a combination of Chocolate and Cinnamon or White Chocolate and Butterscotch. You can create you own combinations to make it personal.
Substitute Chocolate Wafer Crumbs for the Graham Cracker.

Enjoy!
Peace in the Kitchen!



This comes from the Nestle Company.
A slice of this pie is like a big chocolate chip cookie.
Serve it with whipped cream or vanilla ice cream and that's all you need for dessert!

2 eggs
1/2 C flour
1/2 C granulated sugar
1/2 C brown sugar
1 C butter (2 sticks), melted and cooled to room temperature
1 (6oz.) package of semi sweet Nestle's chocolate chips
1 C chopped pecans
1- 9" unbaked pie shell

Preheat the oven to 350 degrees
In a large bowl:
Beat eggs until foamy
Add flour
granulated sugar
brown sugar
Beat until blended
Stir in melted butter
Fold in Chocolate Chips and Pecans

Spread batter into the pie shell
Bake for 1 hour
Remove from oven and serve warm topped with whipped cream or vanilla ice cream.

The recipe can be doubled to make 2 pies at once,
The pies can be frozen.

Enjoy!
Peace in the Kitchen!


I recently tested a recipe for Food52. It's was a Chocolate, Peanut Butter,  Banana Pie. You can search the recipe on my blog. It was incredible, so I decided to post a recipe for Banana Cream Pie.
I've been researching recipes for Banana Cream Pie and there are so many options. After reading reviews that were written for several recipes, I decided to take from many and create this one.
The crust is a combination of a few recipes and so is the filling. I knew I didn't want to cook a custard for the filling, it can be complicated and it doesn't always turn out well. The reviews on homemade custard filling were not encouraging. I know that I can make a good cooked custard because I have it in my Banana Pudding recipe, but I've made it so many times that I understand how technical and time consuming it can be. This filling is equally as good and it's not complicated.

This recipe needs to be made in a deep dish fluted 9" pie pan.

Chocolate, Peanut Butter and Banana Pie.

Crust:

3 C Graham Cracker Crumbs ( did not measure the number of crackers because we always have a container of graham cracker crumbs in our pantry)
1/2 C granulated sugar
1/2 tsp cinnamon
1/2 of a ripe banana, smashed
1/4 pound (1 stick butter), softened

In a bowl:
crumbs
sugar
cinnamon
Mix Well

Add banana and butter and continue to mix well.
Press into the bottom and up the sides of the pie pan.

Bake at 350 degrees for 25 minutes.
Cool completely

Filling:

2C heavy cream, whipped and divided
3 TBS granulated sugar
1 tsp vanilla
1 (3.4oz.) box of vanilla instant pudding
1 C cold whole milk
8 oz. cream cheese
1 - 14 oz. can of sweetened condensed milk
4 - 5 ripe bananas, sliced

In a stand mixer with a whisk attachment, whip the heavy cream, sugar and vanilla. Transfer to a bowl and set aside. (clean the bowl for another step)

In a separate bowl with a hand mixer:
milk
instant pudding mix
Mix Well and set aside

In the stand mixer with a paddle attachment:
Beat cream until fluffy.
With the mixer running on low, add condensed milk and the pudding mix.
Scrape the bowl and continue to beat until smooth.
Use a spatula and fold in 1/2 of the whipped cream.

Spread a thin layer of filling over the bottom and up the sides of the cooled crust.
Slice bananas and lightly press into the bottom and up the sides of the crust

Pour the remaining filling into the crust and smooth the top with a spatula and top it with the remaining whipped cream.
Gently cover the pie with plastic wrap or place in a covered pie tote and refrigerate for 1 hour.

Enjoy!
Peace in the Kitchen!





Cowboy Pie:

This recipe is very vague as is the original from Hill Country Chicken in New York City.

I saw a story about the restaurant with a brief description of the pie. It sounded interesting to me.
I tried to find the recipe and was unsuccessful so I wrote to the restaurant and received a response from
Alexis Lenhart.
She gave me a brief description of the preparation of the pie. Apparently there really isn't a "recipe", but here's the suggested ingredients and quantities:

The recipe was inspired by the Restaurant's Founder's childhood memory and his passion for the Texas style home cooking of his mother and grandmother.

1 pre-baked Graham Cracker Crust, Oreo Crust, or Shortbread Crust.
Fill the crust with 2C of your favorite Chocolate Chips, such as Milk Chocolate, Dark Chocolate or White Chocolate , or a combination of any of them. Also 1 C of any alternative chips such as Butterscotch, Toffee, Peanut Butter or Caramel . 1 C of your favorite chopped up Candy Bar.
1 1/2 C Sweetened Coconut Flakes. 1 1/2 C your favorite chopped Nuts.

To bind everything, mix 1 can of Sweetened Condensed Milk with 1C of Dulce de Leche and a little bit of Sea Salt. Or 2 cans of Sweetened Condensed Milk if you can't find Dulce de Leche.

Mix together all of the ingredients until everything is coated well with the milk and pour into the crust.
Pat down the top of the pie to make it even and fill in any holes.
Tap the Pie Pan to settle the mixture.

Bake for 25 minutes at 350 degrees.
Cool completely before serving.

Enjoy!
Peace in the Kitchen!


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!


5 Cent Chocolate Candy Bar Pie:

Another of the archived recipes from my Aunt. ( I am definitely going to try this one after I research the size of the candy bars) I haven't checked yet....... I'll add a note if I find out.

Note: Apparently the recipe was well known, there are many variations of the recipe. It looks like the size was 1.5 oz / 43G.
A variation was definitely made with the Almond Bar, I will probably do that

I'm trying to figure out if that 5 cent chocolate candy bar was as simple as a Hershey's candy bar.
It states that you can make it with plain or almond.
It doesn't state the size, maybe there was only one size in those days.

So, here's the recipe:

5 - 5 cent Chocolate Candy Bars, plain or almond
16 - full sized Marshmallows
1/2 C Milk
1 C whipped cream ( about 2/3 of a 1/2 pint bottle of Heavy Cream) I find this amusing!
1/8 tsp salt
1 - 8" shell, either cracker or crum pastry.  (Do you think it was Graham Cracker)?, I don't know!

Melt Candy Bars, Marshmallows and Milk in the top of a double boiler.
Add salt and fold in Whipped Cream.

Fill the Pie Shell and garnish with Slivered Almonds.
Chill thoroughly.

Enjoy!
Peace in the Kitchen!