Sunday, January 25, 2015

Apple and Rosemary Bread

This will be on our menu for Easter Dinner.

Apple and Rosemary Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8 1/2" X 4 1/2" Loaf Pan brushed well 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.

1 C Flour
1/4 C Granulated Sugar
1 tsp Baking Powder
1 TBS minced, Fresh Rosemary
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Salt
1/2 C Buttermilk
1 large Egg
1/4 C Olive Oil
2/4 tsp Vanilla
1 Jonagold Apple, peeled, cored and diced into small pieces.

In a large mixing bowl:
FlourSugar
Baking Powder
Rosemary
Cinnamon
Nutmeg
Salt
Whisk well.

In a 2 C Glass Measuring Cup:
Buttermilk
Egg
Olive Oil
Vanilla
Whisk with a Blending Fork just until combined.
Add to the dry ingredients.
Stir gently, just to combine. Lumps are fine.

Fold in Apples, by hand, with a rubber spatula.
Pour batter into the pan or it can be baked in a muffin pan.
Bake for 35 - 45 minutes, until a toothpick in the center comes out clean.

Serve with Butter.

Enjoy!
Peace in the Kitchen!


New posts coming!

I'm working on a post all about Lemons, I am also putting together a savory post with appetizers, lunch and dinner. I realize that I post too many sweet recipes.
Occasionally I feel guilty and post healthier savory recipes. More to come!

Enjoy!
Peace in the Kitchen!

Saturday, January 24, 2015

Honey Butter Cornbread in a Cast Iron Skillet

Here's another great cornbread recipe. I have many on the Blog.
This recipe is from Sonya Fountain Miller / Old Biloxi Recipes.

Here's what you'll need:
Preheat the oven to 375 degrees.
1- 8" Cast Iron Skillet, brushed well with melted butter.


Honey Butter Cornbread:
2 C Self Rising Cornmeal
1/2 C Self Rising Flour
1/3 C Honey
4 TBS Butter, melted
2 large Eggs
3/4 C Buttermilk
Additional melted butter to brush the top after baking.

In a medium mixing bowl, mix well by hand.
Cornmeal
Flour
Honey
Butter
Eggs
Buttermilk
Pour into the skillet.
Bake for 30 - 35 minutes, until golden brown.
Remove from oven and brush with additional melted butter just before serving.

Enjoy!
Peace in the Kitchen!


Friday, January 23, 2015

Cast Iron Skillet Candied Pecans

There are a couple of reasons that I'm posting this recipe. In Texas, we eat a lot of pecans, we use them often in recipes. I'm an administrator on a Cast Iron Cookware Blog too. This recipe covers two passions at once.



Cast Iron Candied Pecans

2 C Pecans
A Pinch of Salt
1/4 C of Honey or Maple Syrup
1/2 tsp Vanilla or 1/2 tsp Almond Extract

In a 10" Cast Iron Skillet on medium low heat:
Pecans
Roast dry for 2 minutes.
Stir several times.

Drizzle with Honey or Maple Syrup.
Toss to coat well.
Remove from heat.

Add:
Vanilla
Salt
Toss again.

Allow to cool completely.
Transfer to a serving bowl or save in a covered container in the refrigerator until ready to serve.
They are great in Salad, Granola, Cereal or Yogurt.

Enjoy!
Peace in the Kitchen!

Thursday, January 22, 2015

Ovaltine Espresso Bars

I'm always in search of Bar Cookie recipes. This is not original and I can't remember where I got it. I like the combination of Chocolate and Coffee. I only use Medaglia d'Oro espresso coffee powder for any recipe using espresso. I use the powder or I make the espresso coffee and use it. Ovaltine was created in Europe so all of my followers around the world should be able to find it.

Ovaltine Espresso Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish

Crust ingredients:
2/3 C Butter, room temperature
2/3 C Brown Sugar
1 1/4 C Flour

Brownie ingredients:
3 Eggs, beaten
1/3 C Granulated Sugar
2 tsp Vanilla
1 1/2 C flaked, sweetened Coconut
1/2 C Ovaltine
1/4 C Flour
1 1/2 tsp Medaglia d'Oro instant espresso coffee powder
1/4 tsp Baking Powder
1/4 tsp Salt

Icing ingredients:
2 C sifted Confectioner's Sugar
4 TBS Ovaltine
2 TBS Vanilla
1/2 tsp Medaglia d'Oro
1 1/2 - 2 TBS Boiling Water

Crust preparation:
In a Stand Mixer with a paddle attachment:
Butter
Brown Sugar
Flour
Beat to combine until crumbly.
Press into the pan
Bake 15 minutes.

Brownie preparation:
In a mixing bowl with an electric hand mixer:
Eggs
Granulated Sugar
Vanilla
Beat just until combined

Fold in, by hand:
Coconut
Ovaltine
Flour
Medaglia d'Oro
Baking Powder
Salt
Mix just until combined.

Spread the Brownie mixture over the Crust.
Bake an additional 15 - 20 minutes.
Remove to a rack and cool completely.

Icing preparation:
In a mixing bowl:
Confectioner's Sugar
Ovaltine
Vanilla
Medaglia d'Oro
1 1/2 TBS Boiling Water
Stir by hand until smooth and spreadable.

Ice the cooled Brownie.
Allow to sit at room temperature for 2 hours before cutting into squares.

Enjoy!
Peace in the Kitchen!











Baked Cheese Grits

Just another Grits recipe. I have several on the Blog.
Someday, I'll create a post with the collection.

Baked Cheese Grits:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart casserole sprayed with Vegetable Cooking Spray

2 2/3 C Water
2/3 C Quick Cook Grits
2 TBS Butter
2 Large Eggs, beaten
8 oz. (1/2 package of Velveeta Cheese, cut into 1/2" cubes.
1/4  tsp Salt
1/4 tsp Cayenne Pepper

In a Saucepan on medium heat:
Water, bring to a boil.

Add:
Grits, cook for 5 minutes, stirring often.
Remove from heat.

Add:
Butter
Eggs
Cheese
Salt
Pepper

Mix well and spoon into the prepared casserole.
Bake for 40 minutes.

Enjoy!
Peace in the Kitchen!

Kladdkaka, A traditional Swedish dessert

I saw this recipe on another food blog that I follow (I am baker). I have friends in Scandinavia so I researched several recipes for this chocolate creation. It's a cross between several desserts that we're familiar with in the U.S.... pie, cake, and a brownie. It's simple and very chocolatey!
This recipe is adapted from several that I found and the addition of whiskey is ......... interesting, so I added it.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Pie Pan brushed well 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.

1/2 C Flour
1/4 C Unsweetened Cocoa Powder
A pinch of Salt
2 Large Eggs
1 1/3 C granulated Sugar
1 TBS whiskey (I use a good Irish brand)
8 TBS (1 stick) Butter, melted

In a mixing bowl, sift together:
Flour
Cocoa Powder
Salt
Which and set aside.

In a large mixing bowl:
Eggs
Sugar
Which well.

Gently fold Flour mixture into the Eggs.
Add:
Vanilla
Whiskey
Butter
Stir to incorporate.

Pour into the pie pan.
Bake for 25 minutes.
Remove to a rack and cool completely before serving.
Serve with Vanilla Ice Cream or homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Wednesday, January 21, 2015

Gingerbread, a collection of all things Ginger!

I have several favorite recipes for Gingerbread. I decided to post them all in one collection.


Basic Gingerbread:

What you'll need:
Preheat the oven to 350 degrees
1 - 9" square baking pan brushed well 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.

8 TBS (1 stick) Butter
1 C Granulated Sugar
2 Large Eggs
3/4 C Boiling Water
3/4 C Molasses
2 1/2 C Flour
2 tsp Baking Soda
1/2 tsp Salt
2 tsp Ground Ginger
Confectioner's Sugar for dusting the finished Gingerbread

In a Stand Mixer with a Paddle Attachment:

Butter
Sugar
Beat until just combined, do not over beat.
Add:
Eggs
Beat just until combined, do not over mix.
Add:
Water
Molasses
Mix just until combined, do not over mix.

In a small mixing bowl:
Flour
Baking Soda
Salt
Ginger
Whisk well.
Add to the Stand Mixer and beat just until mixed well.

Spoon into the Baking Pan.
Bake for 35 - 45 minutes, until a toothpick in the center of the cake comes out clean.
Remove to a rack and cool for 10 minutes.
Invert onto a serving platter.
Dust with Confectioner's Sugar just before serving. (I dust it through a sieve.)
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!


Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.


Alsatian Gingerbread in a Cast Iron Loaf Pan:

1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced

In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved

Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder

In a small bowl, Whisk together:
Egg
Milk

Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.

Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix) I use my Cast Iron Loaf Pan for this bread.

Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.

Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth

Enjoy!
Peace in the Kitchen!

I love the flavor of Ginger at Christmas. It's one of the few times that I eat it. I like traditional Christmas Gingerbread during the holidays. I have a recipe for a French Alsatian Gingerbread with Orange Glaze, made in a loaf pan. I'll repost the recipe at the end of this one. I'll make German Lebkuchen this year and I usually make Pfeffernusse cookies. There's something about the combination of flavors that make up these Christmas desserts that I find appealing.

Gingerbread Cake with Maple Icing:

Here's what you'll need:
1- 10" X 2" cake pan. Brush it 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 refrigerate it. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.

3 C Flour
2 TBS Ground Ginger
2 tsp Baking Soda
1 1/4 tsp Cinnamon
3/4 tsp Ground Cloves
1/2 tsp Nutmeg
1/4 tsp Salt
1/3 C Minced Crystallized Ginger + additional for garnish.
10 TBS Butter, room temperature
1 C Brown Sugar
3 Eggs
1 C light Molasses
1 C Boiling Water
3 tsp Grated Orange Peel

Maple Icing:
3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)

Cake:

In a medium mixing bowl, sift together:
Flour
Ginger
Baking Soda
Cinnamon
Cloves
Nutmeg
Salt
Whisk well.
Stir in Crystalized Ginger

In another bowl with a hand mixer:
Beat Butter until creamy smooth.
Add:
Brown Sugar  and beat until combined.
Add Eggs, 1 at a time.
Beat in Molasses and then Boiling Water.
Fold in Orange Peel by hand.
Gradually add the dry ingredients and mix just until all ingredients are well incorporated.

Pour the batter into the pan.
Bake for 1 hour.
Remove pan to a rack for 10 minutes
Remove the cake from the pan.
At this stage I wrap the cake in plastic wrap and place in the freezer for 30 minutes.  This keeps it moist, makes it easier to cut, put together and frost. It's a tip that I learned when I decorated cakes.
I do this with all of my cakes.

Icing:
In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.

Cut the cake horizontally into three layers.
Transfer the first layer, cut down onto a large serving platter and ice with some of the whipped cream.
Place the second layer on top and repeat.
Place the third layer on and ice the entire cake.
Sprinkle additional crystalized ginger on the top of the cake to garnish.

Enjoy!
Peace in the Kitchen!


Alsatian Gingerbread with Orange Glaze:

Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.

1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced

In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved

Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder

In a small bowl, Whisk together:
Egg
Milk

Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.

Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix)

Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.

Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth

Enjoy!
Peace in the Kitchen!

Here's another great cookie to share during the holidays. We give cookies to friends and neighbors. These will make it in the Christmas Gift Baskets this year.

1 1/4 C Crushed Gingersnaps
1/2 C Confectioner's Sugar
1/3 C Sweetened Condensed Milk
1 1/2 tsp Dark Rum
1 1/2 tsp Vanilla
1 tsp Cinnamon
3 oz. Semi Sweet Chocolate Baking Squares.
1 C of Canned Chocolate Icing

In a Food Processor:
1 C of the Gingersnaps
Confectioner's Sugar
Sweetened Condensed Milk
Pulse until incorporated.
Transfer to a mixing bowl.
Fold in remaining Gingersnaps.
Cover and refrigerate 1 hour.

Line a sheet pan with waxed paper and set aside.

Use a 1 1/2 " cookie scoop.
Roll the balls into a log.
Place on the sheet pan.

In a sauce pan:
Heat Chocolate Squares on low until melted.
Add Icing and stir until smooth and creamy.
Use a fork and dip the logs in the chocolate.
Place them back on the sheet pan.
Allow 1 hour for the Chocolate to set.

Enjoy!
Peace in the Kitchen!



I love Gingerbread and I love Madeleines. So...... here's a great recipe combining the two loves!
They're a great cookie for any Christmas Party.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 count Madeleine Pan brushed well 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.
1 recipe of glaze. (recipe to follow)

Gingerbread Madeleines:

2 Eggs
1/3 C Sugar
1/8 tsp Salt
1/2 C Flour
1/4 C Butter, melted and cooled.
1 tsp Vanilla
2 TBS Molasses
1/2 tsp Pumpkin Pie Spice
1/8 tsp Ground  Ginger

In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Salt
Beat for 5 minutes.
Add:
Vanilla
Molasses
Pumpkin Pie Spice
Ginger
Beat until well combined.
By hand, fold in Flour and Butter alternately in 3 additions.
Spoon about 3 TBS of batter into each well of the pan.
Bake 7 - 8 minutes. They should spring back to the touch.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Place the rack of cookies on a Sheet Pan and drizzle them in a Zig Zag design with glaze.

Glaze.
In a small mixing bowl:
1/2 C Confectioner's Sugar
1 TBS Light Corn Syrup
2 tsp Water
1 drop of White Food coloring.
Whisk until smooth and well combined.

Enjoy!
Peace in the Kitchen!


Here's an easy, great tasting Christmas cookie from Pillsbury.

Gingerbread Cookies:

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with waxed paper to roll the dough and lined with parchment paper for baking the cookies.

1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
Granulated Sugar for sprinkling the dough.

Cut each roll of dough in half. Wrap and refrigerate the remaining dough for another use..... or, I just make more cookies to share during the holidays.

Place a 17" X 12" piece of waxed paper on a sheet pan.
Cut the Gingerbread dough in half lengthwise and place side by side on the sheet pan.
Top with another piece of waxed paper.
Roll out the dough to form a 14" X 9" rectangle.
Freeze for 5 minutes.

Repeat the same procedure with the Sugar Cookie Dough.
Freeze for 5 minutes.

Remove the top sheet of paper on the Sugar Cookie Dough, lift the dough with the waxed paper and place the rectangle of dough onto the rectangle of Gingerbread dough.
Gently pat them together.
Refrigerate for 5 minutes.

Remove the top piece of paper.
With the long side of the dough facing you, begin rolling the dough into a log. Using the waxed paper to tighten the roll as you roll it.
This is the same procedure as a cake roll.
Wrap the dough securely with paper and freeze for 45 minutes.

Unwrap the dough and cut into 4 equal rolls. Work with 1 roll at a time, keeping the remaining rolls in the freezer until ready to slice.

Cut each roll into 13 - 14  (1/2") slices.
Place cookies on a sheet pan lined with parchment paper, 2" apart.
Reshaping the rounds as needed.

Sprinkle the tops of the cookies with granulated sugar.
Bake for 10 - 12 minutes. The edges should be golden brown.

Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.

NOTE:
Another option would be to use Pillsbury refrigerated Peppermint Cookie Dough  along with the Sugar Dough.

Enjoy!
Peace in the Kitchen!




I have such a difficult time deciding what to serve at our annual Christmas Open House. I have some traditional items that are always served and then I look for new recipes. I think I'll make these this year. I love Gingerbread during the Holidays and I like the simplicity of this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" pan , brushed well 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.


Gingerbread Bars:

1/2 C Butter, melted
3/4 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Vanilla
1/3 C Molasses
1 Egg
2 tsp Baking Soda
2 C Flour
1 TBS Cinnamon
1/2 tsp Clove
1/4 tsp Nutmeg
1/2 tsp Salt
Pumpkin Pie Spice for garnish

Icing:

8 oz. Cream Cheese
1/4 C Butter, softened to room temperature.
3 C Confectioner's Sugar
1 tsp Vanilla

In a large bowl, with a wooden spoon:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Molasses
Beat well.

Add:
Egg
Continue mixing by hand with a spoon until incorporated.

Add:
Baking Soda
Flour
Cinnamon
Ginger
Clove
Nutmeg
Salt
Mix just until combined.
Press into the pan.
Bake for 12 - 15 minutes.
Remove to a rack to cool completely.

Icing:

In a large mixing bowl with a hand mixer:
Cream Cheese
Butter
Beat until creamy smooth.

Add:
Confectioner's Sugar
Vanilla
Continue beating until well mixed.

Ice the Gingerbread and cut into squares. ( see NOTE below)
Sprinkle each square with a dusting of Pumpkin Pie Spice.
Transfer to a serving platter.

NOTE:
If you want to get creative, cut the cake into holiday shapes with cookie cutters. You'll just have to eat the crumbs that will be left over after cutting. Hey, Martha Stewart would do this and so will I. I would place the icing in a piping bag to decorate the final cutouts and dust them.

Enjoy!
Peace in the Kitchen!



Merry Christmas!
Nothing says Christmas in the kitchen like the aroma of Gingerbread!
Here's the perfect recipe to accomplish that. This recipe originated in England. I adapted it for the American baker.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 6 C Muffin Tin with paper liners, lightly brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil, Flour), meted well and refrigerated in a jar. I start with 1 C of each and always have it available for all of my baking needs.

These are my favorite Kitchen Supply Paper Muffin Molds.
You can get them from any Speciality Culinary Store.



Gingerbread Muffins


9 TBS Butter, room temperature
1/2 C packed Dark Brown Sugar
1 TBS Vanilla
2 Eggs
1 TBS Pumpkin Pie Spice Mix + additional for sprinkling.
1 TBS Cinnamon
1 tsp Ground Ginger
A Pinch of Salt
1/4 C Whole Milk
1 C Self Rising Flour
Confectioner's Sugar for dusting when serving.

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Salt
Beat until combined, about 3 minutes, don't over beat.

Add:
Eggs
Pumpkin Pie Spice Mix
Cinnamon
Ginger
Beat for 1 minute.

Add:
Milk
Flour
Beat just until incorporated.

Scoop into cups about 2/3 full.
Sprinkle with additional Pumpkin Pie Spice Mix.
Bake for 15 minutes, a toothpick in the center should come out clean.
Remove pan to a rack and cool completely.
Dust with Confectioner's Sugar just before serving.


Homemade Pumpkin Pie Spice:

1/4 C Cinnamon
2 TBS Ground Ginger
1 TBS Ground Nutmeg
1 TBS Ground Clove
Mix all together and store in a jar.


Enjoy!
Peace in the Kitchen!


This recipes was created for the Martha Stewart Gingerbread cookie mold pan. It has 12 wells with various holiday designs, Stocking, Snowflake, Stocking, Ornament, Gingerbread Man, Candy Cane, Star, Mitten, Christmas Tree, Santa, Wreath, Holly Leaf.
The dough is pressed into the molds and baked.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cookie Mold Pan, brush each well 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.

5 1/2 C Flour + additional for dusting.
1 tsp Baking Soda
1 1/2 tsp Salt
4 tsp Ground Ginger
4 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Nutmeg
16 TBS (2 sticks) unsalted Butter, room temperature
1 C Granulated Sugar
2 Large Eggs
1 C Honey
1/2 C Molasses
2 1/2 C Royal Icing (recipes to follow)

In a medium bowl:
Flour
Baking Soda
Salt
Ginger
Cinnamon
Clove
Nutmeg
Whisk well.

In a large mixing bowl with an electric hand mixer on medium speed:
Butter
Sugar
Beat until well combined.

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

Add:
Honey
Molasses
Beat just until combined.

Divide the dough into three portions and wrap them in plastic wrap.
Refrigerate for 1 hour.

Use a 1 1/2" cookie scoop and press into the cookie pan molds.
Bake for 9 minutes. (depending on your oven, you may have to rotate the pan half way through the baking time)
Remove from the oven and cool on a rack for 10 minutes.
Un mold the cookies.
Transfer to the rack to cool completely.
Decorate the cookies with Royal Icing.
Store the cookies in an airtight container between layers of parchment paper.

NOTE:
Use Icing immediately or store in an airtight container for up to 2 days. Cover the top of the icing with a piece of plastic wrap to prevent drying.
Stir well with a rubber spatula just before using.


There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
This recipe makes 2 1/2 C.
It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.

This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.

Here's my favorite recipe for Royal Icing:
This is the recipe for decorating the cookies. (flooding recipe to follow)
1 pound of Confectioner's Sugar
5 TBS  Meringue Powder
1/4 tsp Cream of Tartar
1/2 tsp Vanilla
1/2 C Warm Water
Powdered Food Coloring

In a Stand Mixer with a Paddle attachment:
Stir together by hand:
Sugar
Meringue Powder
Cream of Tartar
Add:
Gradually add Water until desired consistency.
Vanilla
Beat on Low just until combined well.
Beat on High for 7 - 10 minutes.

Separate the icing into bowls and tint with food coloring.
If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.

Royal Icing for Flooding:

2 lbs. Confectioner's Sugar
3/4 C Water
4 tsp Meringue Powder
Whisk well, by hand until completely incorporated.
Use disposable piping bags to flood the cookies.
Outline the entire cookie with icing, fill in the center. Use a toothpick
and swirl the icing all over the cookie. Allow to sit and harden.

I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.




Enjoy!
Decorating your Holiday Cookies!





I can't decide which of these recipes for Gingerbread Latte that I like best. I think you just have to try them and deice for yourself. I like #3 because it's easy to prepare. The syrup is also good. I'm not crazy about having to buy fresh Ginger for #2, but it does add a stronger flavor of Ginger. I don't usually use fresh Ginger in a recipe.
The Pumpkin  Spice and the Cappuccino are both favorites of ours.
You choose, you decide, you enjoy!

Homemade Gingerbread Latte #1.
Ingredients
1/3 C Water
1/3 C Sugar
A  2" piece of fresh Ginger, peeled and thinly sliced
1/4 tsp ground Cinnamon
1/4 tsp Vanilla 
1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious. 
1 C Hot Milk 
Whipped Cream
Preparation:
In a small saucepan: Water, Sugar, Ginger, Vanilla.
Bring to a boil, stirring until the Sugar dissolves.
Reduce heat and simmer 15 - 20 minutes.
Pour the Espresso into a Mug and add 1/4 C of the Gingerbread Syrup. Top off with heated Milk.
Garnish with Whipped Cream and sprinkle with Nutmeg.
Enjoy!
Peace in the Kitchen!

Homemade Gingerbread Latte #2.

Gingerbread Syrup:
1 1/2 C Water
1 1/4 C granulated Sugar
1 TBS ground Ginger
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Sea Salt
2 tsp Vanilla

In a saucepan on medium heat:
Water
Sugar
Ginger
Cinnamon
Nutmeg
Clove
Salt
Stir to combine and bring to a boil without stirring.
Reduce heat and simmer until it begins to thicken, about 10 - 15 minutes.
Swirl the pan without stirring the mixture.
Remove from heat and add Vanilla.
Cool completely.
Transfer to a jar and refrigerate.

To make a Gingerbread Latte:
Add a desired amount of Gingerbread Syrup to a cup of hot Coffee.

Gingerbread Steamers are made with Steamed Milk and added Gingerbread Syrup to taste.

Enjoy!
Peace in the Kitchen!


Gingerbread Latte #3

1/2 C Half and Half
1/2 C Water
1 TBS Instant Coffee ( I use Starbuck's Via)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg

In a saucepan on medium high heat.
Whisk all ingredients.
Heat and serve.

Enjoy!
Peace in the Kitchen!






Cappuccino Drink:

2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla

Mix all but the vanilla
Store in a sealed container

Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.

Enjoy!
Peace in the Kitchen!


Homemade Pumpkin Spice Latte:

1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)

In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in  a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.

Enjoy!
Peace in the Kitchen!










Monday, January 19, 2015

Texas Date and Pecan Cake

I happen to love Cakes made with dates and fruit and nuts and coconut and spices and a lot of other stuff, so here's another favorite of my that falls into that category. You know I just said that because all of those ingredients are in this cake. Oh well, I hope you like it as much as I do. I make this during  the period between Thanks giving and Christmas. Well, actually, I make it for Thanksgiving and for Christmas. I have other recipes on the blog for Texas Cakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" square baking dish. I just bought a very cool stone one from Pampered Chef.
Brush the 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.
You can also line the pan with Parchment Paper cut into two pieces that hang over the edge 2". Spray the paper with a non stick cooking spray. I prefer the Pan Release Mix.

4 C Chopped Dates
2 C Chopped Pecans
1 C Shredded Coconut
1/2 C Flour
2 TBS Orange Zest
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
1 - (14 oz.) can of Sweetened Condensed Milk

In a large mixing bowl:
Dates
Pecans
Coconut
Flour
Zest
Salt
Ginger
Stir well to combine.
Add Sweetened Condensed Milk and mix just until combined.

Spread evenly in to the pan.
Bake for 30 - 35 minutes, only just until the top is light golden brown.

Remove it to a rack and allow to cool completely before slicing.

NOTE:
Overtaking will cause the cake to be tough when cooled.

Enjoy!
Peace in the Kitchen!

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!

Sunday, January 18, 2015

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!

Friday, January 16, 2015

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!

Wednesday, January 14, 2015

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!

Sunday, January 11, 2015

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!





Saturday, January 10, 2015

French Toast with Brioche, Cinnamon/Sugar and Nutmeg served with Butter and Warm Maple Syrup

A simple and delicious Brunch recipe. I make it in a Cast Iron Skillet.

2 TBS Butter
1 loaf of homemade Brioche, sliced. (I cheat and buy mine at our local French Bakery)
2 C Eggnog
6 Eggs
1 tsp Vanilla

Garnish:
Cinnamon/Sugar Mixture (1/2 C Granulated Sugar and 1 TBS Ground Cinnamon whisked together in a small bowl)
Nutmeg

Butter
Warm Maple Syrup

Heat Butter in the skillet on medium heat until its melted and bubbling.

In a large mixing bowl:
Eggnog
EggsVanilla
Whisk well.
Pour into a 9"X 13" baking dish to soak the bread slices.
Dip each slice in the mixture.
Place in the pan and sprinkle with Cinnamon/Sugar and dust with Nutmeg. (I use a small sieve to dust the Nutmeg evenly)
Immediately flip the bread, cook it for 3 - 4 minutes on the Cinnamon/Sugar side.
Flip it and repeat with the Cinnamon/Sugar and Nutmeg.
Continue cooking for 3 - 4 minutes.
Repeat with all of the slices.

Serve immediately with Butter and Warm Maple Syrup


Enjoy!
Peace in the Kitchen!

Friday, January 9, 2015

Ambrosia Salad


I should have posted this during the Holidays. My mother always made this for Christmas. She probably got the recipe from my Grandmother or Aunt Faye.
It's a very common recipe and if you like Ambrosia you probably have a recipe for it.
I'm posting this so I can have it in my collection of favorite recipes.

1 C Heavy Cream
1 TBS Granulated Sugar
4 oz. Sour Cream
3 C Miniature Marshmallows
6 Clementine Oranges, separate the segments.
1- 8 oz. can of Pineapple Chunks, drained
1 C  Flaked Coconut
1 C Chopped Pecans
1 C Chopped Walnuts
1/2 C Maraschino Cherries

In a Stand Mixer with a Whisk attachment:
Cream
Sugar
Beat until stiff peak.
Add Sour Cream and continue to beat until fully incorporated.

Fold in by hand:
Marshmallows
Orange Segments
Pineapple
Coconut
Pecans
Walnuts
Cherries
Mix well by hand.

Spoon into a clear Trifle Bowl, cover and refrigerate for at least 2 hours.
Stir well just before serving.

Enjoy!
Peace in the Kitchen!

Individual Baked Huevos Rancheros

I love Huevos Rancheros. Texas Restaurants serve amazing Huevos Rancheros. I generally make them from scratch, without a recipe. However, when I saw this recipe from Food and Wine, I knew I would make it for our family.


Here's what you'll need:
Preheat the oven to 400 degrees.
4 individual shallow Gratin Dishes

1/4 C Olive Oil
1 small Onion, diced
1/2 Green Bell Pepper. diced
1 Jalapeno, seeded and finely minced
1 Clove of Garlic, finely minced
1/2 tsp Dried Oregano
Salt and Pepper to taste
1 - 15oz. can of Tomato Paste
1/4 C Water
3 C of Tortilla Chips
8 Large Eggs
1 C Shredded Monterey Jack Cheese

Sauce
In a saucepan on medium heat:

Heat the Oil
Add:
Onion
Bell Pepper
Jalapeno
Garlic
Oregano
Season with Salt and Pepper
Cook for 5 minutes, stirring often.

Add:
Tomato Sauce
Water
Simmer for 5 minutes.

Divide the sauce evenly in the gratin dishes.
Arrange the Tortilla Chips around the perimeter of each dish. Stand them up.

Crack two Eggs into each dish on top of the Sauce.
Sprinkle each dish evenly with the Cheese.
Place them on a Sheet Pan and Bake for 15 - 20 minutes.
Serve hot.

Enjoy!
Peace in the Kitchen!


Crock Pot Vegetarian Italian Soup

Crock Pot Vegetarian Italian Soup
Although this recipe is vegetarian, non vegetarians can use sausage and beef broth.
I refer to rough chopped in the recipe, I like my vegetables chunky.

This is a 6 Qt. Cast Iron Enamel Casserole

Large Crock Pot


2 TBS Olive Oil
1 1/2 pounds of Vegetarian Bulk Sausage ( I use Lightlife Gimme Lean Ground Sausage) I have also added 1 - 14 oz package of Tofurky Kielbasa Polish Style Vegetarian Sausage cut in 1" pieces and browned in Oil.
2 cloves of Garlic, minced
2 Onions, roughly chopped
2 - 16 oz cans of Diced Tomatoes, with juice
1 1/4 C Chianti or Hearty Burgundy Wine
5 C Vegetarian Beef Broth
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
2- Zucchinis, roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper, roughly chopped
3 TBS Chopped Fresh Parsley
1 pound of Orechiette Pasta
1- 10 oz package of frozen chopped Spinach, thawed and squeezed dry in paper towels.
Salt and Pepper to taste

In a 6 Quart Cast Iron Enamel Casserole or a very large Stock Pot on medium heat:
Heat the Oil
Saute Sausage until browned.
Add:
Garlic
Onion
Cook for 2 minutes
Add:
Tomatoes
Wine
Broth
Basil
Oregano
Stir well.
Add:
Zucchini
Green Bell Pepper
Red Bell Pepper
Parsley
Pasta
Spinach
Salt and Pepper to taste
Mix well .

Transfer to a Slow Cooker .
Cook covered on low for 4 - 6 hours.

Enjoy!
Peace in the Kitchen!


Pound Cake! Southern Living's version of an easy Dump Cake in a Bundt Pan

This is a Dump Cake version of Pound Cake. It's easy and delicious. It can be enjoyed plain or with garnishes that I've recommended at the end of the recipe.
Dump Cakes are very American. I have several recipes for the Iconic Dump Cake on my Blog.

Make sure all of the ingredients are at room temperature before making the cake. And then...... dump all of the ingredients in the bowl of a Stand Mixer with a paddle attachment. It's easy.

Here's what you'll need:
Preheat the oven to 325 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) 
I start with 1 C of each, mix well and refrigerate in a jar.
I always have it available for all of my baking needs.
It's the only mix I use for cake release. It works with all intricate Bundt Pan designs.


4 C Flour
3 C Granulated Sugar
1 Pound  (4 sticks) Butter, room temperature
3/4 C Whole Milk, room temperature
6 Large Eggs, room temperature
3 tsp Vanilla

In a Stand Mixer with a Paddle Attachment, on low speed:
Flour
Sugar
Butter
Milk
Eggs
Vanilla
Beat on low speed for 1 minute.
Increase speed for an additional 2 minutes.
Pour the batter into the pan.
Bake for 1 hour 30 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a Parchment Paper lined rack and cool completely.

Serve with these garnish options:
Dust with Confectioner's Sugar
Lemon or Vanilla Glaze
Rum or Bourbon Sauce
Raspberry Jam
Whipped Cream
Vanilla Ice Cream

Enjoy!
Peace in the Kitchen!

Wednesday, January 7, 2015

Fig Cake

I love Figs and Fig Preserves and I like this Fig Cake. When I serve them I spread some additional Fig Preserves over the top and dust each cake with Confectioner's Sugar. I have an incredible recipe on the blog for a stuffed Fig appetizer. This recipe makes 2 - 8" round cakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
2- 8" round cake pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

3 Large Eggs
1 C granulated Sugar
1 C Vegetable Oil
1/2 C Buttermilk
1 tsp Vanilla
2 C Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1/2 tsp ground Cloves
1/2 tsp Nutmeg
1 1/2 C Fig Preserves + additional for a glaze.1/2 C Applesauce
1 C chopped Pecans


In a large mixing bowl with an electric hand mixer:
Eggs
Sugar
Oil
Beat until mixed well.
Add:
Buttermilk
Vanilla
Mix well.

In a large mixing bowl:
Flour
Baking Soda
Salt
Cinnamon
Clove
Nutmeg
Whisk well.
Add this to the Egg mixture.
Beat just until combined.

Fold in , by hand:
Fig Preserves
Applesauce
Pecans
Pour batter evenly into the 2 cake pans.
Bake for 45 minutes
A toothpick in the center should come out clean.
Remove from oven to a rack and cool for 10 minutes.
Invert the cakes onto the rack and cool completely.

Transfer each cake to a serving platter and evenly spread a layer of additional Fig Preserves on each cake and dust them with confectioner's sugar. I use a small sieve to evenly dust the cakes with the sugar.

Enjoy!
Peace in the Kitchen!







Tuesday, January 6, 2015

Hippy Muffins and Cookies

Hippy Muffins and Cookies

There were definitely some iconic baked goods in the Hippy community. They were usually considered to be healthy, natural, organic, etc!
Here are a few recipes that I believe are considered to be 60's Hippy recipes.


Taylor Camp Muffins:

I named these but I don't think I can take the time to explain it.

Maybe someone that reads this knows the story.

This is a classic Hippy Muffin Recipe.

Non Stick Cooking Spray ( yes it was around in the 60's and 70's)

1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest

Spray a 12 C Muffin Tin with Cooking Spray

Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt

In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest

Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.

Enjoy!
Peace in the Kitchen!



Hippy Baked Oatmeal Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 6 Cup Muffin Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


2 C Old Fashioned Oats
1/2 C Mashed Ripe Banana
1/2 C Pumpkin Puree
1/3 C Almond Milk
1/3 C Dried Cranberries
1/4 C Slivered Almonds
2 TBS Almond Milk
3 TBS Pure Maple Syrup
1/2 tsp Almond Extract
1/4 tsp Salt

In a large mixing bowl:
Banana
Pumpkin
Almond Butter
Mash together well.

Add:
Cranberries
Milk
Maple Syrup
Almond Extract
Salt
Mix wel.

Fold in Oats and Almonds.
Use a Large Scoop and fill each cup.
Bake 20 minutes.
Remove the pan to a rack for 5 minutes.
Transfer the muffins to the rack to cool completely.

Enjoy!
Peace in the Kitchen!




Sunflower Cookies:
This recipe was shared with me by my Niece.
Thank you Jennifer for this groovy recipe!

Preheat the oven to 350 degrees.
Parchment Paper lined Sheet Pans


1/2 C Vegetable Oil
1/2 C Honey
2 Eggs, beaten
1/2 tsp salt
1 1/2 C Shredded Coconut
1 C Sunflower Seeds
1 tsp Vanilla

Mix all ingredients together in a bowl in the order they are listed,
Mix well by hand.
If the dough seems to be too thick, add additional Honey.
Use a small cookie scoop and drop the dough onto a
cookie sheet lined with parchment paper or Silpat.
Bake at 350 degrees for 10 minutes.

Enjoy!
Peace in the Kitchen!


Vegan Hippy Cookies

This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.


3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon

Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.

Bake at 350 degrees for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!

Saturday, January 3, 2015

Smoky Mountain Pie from Mom's Pantry Kitchen


I often receive recipes from Mom's Pantry Kitchen. She has given me permission to re post her recipes when I am absolutely crazy about them. I have many on my blog. I could re write them, which is very time consuming, or simply re post the link. It's easy for me and it introduces my readers to Mom's Pantry Kitchen. She has her own cookbooks and I have a few recipes in one of them. Thank you , as always, Mom's Pantry Kitchen! Sharing recipes makes the job of food blogging fun!
I love this Pie!

http://www.momspantrykitchen.com/smoky-mountain-pie.html

Enjoy!
Peace in the Kitchen!

Friday, January 2, 2015

Baked Artichoke Heart Appetizers

Here's a great party appetizer.

Baked Artichoke Hearts

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 13" casserole dish sprayed a vegetable cooking spray.

8 TBS Butter
1 C grated Parmesan Cheese
3 (14oz.) cans of Artichoke Hearts, drained (trim the bottoms so they can stand up and make sure they have a small indentation in the top to accommodate 1 TBS of filling.

1 tsp Lemon Pepper
1 tsp Garlic Salt
8 oz. Cream Cheese, room temperature.
1 TBS Sour Cream
2 TBS chopped fresh Chives

Melt butter in a small saucepan and set aside.
Put the Parmesan Cheese in a shallow bowl and set aside.

Sprinkle the tops with Lemon Pepper and Garlic Salt.

In a bowl:
Cream Cheese
Sour Cream
Chives
Mix well.
Spoon 1 TBS into the top of each Artichoke Heart.
Dip the bottom of each one in Butter and then Parmesan Cheese.
Stand them up in the casserole dish and bake for 45 minutes.

Enjoy!
Peace in the Kitchen!


Vegetarian Chili

As a vegetarian, I have so many recipes for  vegetarian chili. Most of the time I create it as I go, without a recipe. It's usually based on ingredients that I have available.
I thought I'd post a recipe for beginning cooks or for those that don't have a good vegetarian chili recipe!

3 - (15oz.) cans of Black Beans (drain and rinse 2 of the cans, not the third one) Or a combination of 1 can of dark red kidney beans, 1 can of light red kidney beans and 1 can of black beans, all drained.
1 large Vidalia Onion, diced
3 Garlic Cloves, minced
2 TBS Vegetable Oil
4 tsp Chili Powder
1 tsp Cumin
1/2 tsp Pepper
1/4 tsp Salt
2 (14.5 oz.) cans of Ro-Tel Tomatoes with Green Chiles.
1 - 12oz. package of Meatless Burger Crumbles
 1 Vegetable Bouillon Cube
2 C Water

Garnish Options:
Sour Cream
Shredded Cheese
Diced Avocado
Pickled Nacho Jalapeños

In a Cast Iron Dutch Oven on medium heat:
Heat the Oil
Onion
Garlic
Salute until tender for 5 minutes.

Mix in:
Chili Powder
Cumin
Pepper
Salt
Saute 3 minutes longer.

Add:
Tomatoes
Burger Crumbles
Bouillon
Beans
Water

Bring to a boil on medium high heat.
Reduce heat to medium low.
Simmer for 30 minutes, stirring occasionally.
Ladle into bowls and top with your choice of garnishes.

Enjoy!
Peace in the Kitchen!





Cranberry and Sausage Quiche

I've adapted this recipe to make it vegetarian. I use a fresh vegetarian sausage. Lightlife Gimme Lean Sausage.
I brown it in 2 TBS of vegetable oil before I use it in a recipe.
It works well in this Quiche. This is a great Quiche to serve at a brunch, during a holiday family gathering or any Sunday morning!

Here's what you'll need.

Preheat the oven to 400 degrees.
1 - 9"  Deep Dish Pie Plate with a single deep dish pie crust. You can make your own or buy a frozen crust and thaw it completely before using.

1/2 pound of ground sausage (vegetarian or........ not!)
3/4 C dried Cranberries
1 1/2 C shredded Swiss Cheese
3 large Eggs
1 1/2 C Half and Half

Pre bake the pie shell for 7 minutes. (allow to cool completely)
If using a frozen crust, thaw it to room temperature before baking.

Reduce oven temperature to 375 degrees.

In a skillet:
Brown the sausage and drain off any excess liquid. I sauté the vegetarian sausage in 2 TBS of vegetable oil.
Stir in the Cranberries and remove from heat.

In a mixing bowl:
Eggs
Half and Half
Whisk well.

In the Pre baked Pie shell:
Sprinkle in the Cheese evenly to cover the bottom.
Add Sausage / Cranberry mixture evenly over the Cheese.
Pour the Egg mixture in.
Bake for 45 minutes.
Remove and cool on a rack for 10 minutes.

Enjoy!
Peace in the Kitchen!


Thursday, January 1, 2015

Spring , Easter Couscous

This is a great Easter side dish.

Spring, Easter Couscous

4 C Vegetable Chicken Broth
2 TBS Butter
1 TBS Olive Oil
1 1/2 tsp Salt
2 C Plain Couscous
1 TBS chopped fresh Parsley
1 TBS chopped fresh Chives
1 TBS Lemon Juice
1 tsp chopped fresh Rosemary
1 tsp chopped fresh Thyme
1 tsp Lemon Zest

In a medium saucepan on medium high heat:
Broth
Butter
Oil
Salt
Bring to a boil.
Stir in Couscous
Remove from heat and cover.
Allow to rest for 10 minutes.
Stir in:
Parsley
Chives
Lemon Juice
Rosemary
Thyme
Zest
Transfer to a serving dish and serve hot.

Enjoy!
Peace in the Kitchen!

Potato Chip Gratin

This is truly a crazy recipe. I hesitated to even post it, but I actually find it to be intriguing.
I make Potatoes Gratin, Escalloped and Dauphinoise! This seems very American and I'm sure the French would cringe at the thought of it.
Why not?


Potato Chip Gratin

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish, heavily buttered.

1 regular sized bag of your favorite Potato Chips (the big one, not the one you're mother put in your lunch for school)
2 C Heavy Cream
1 C prepared French Onion Dip ( you know, the stuff in the dairy section of your grocery store?)
1 C Sour Cream
8 TBS Butter, melted
1 C shredded Swiss Cheese
1 C shredded Sharp Cheddar Cheese

In a large mixing bowl, with an electric hand mixer:
Heavy Cream
Onion Dip
Sour Cream
Butter
Beat until combined well.
Slowly and Gently fold in Potato Chips by hand. (some will will break and that's OK)
Spoon half of the mixture into the dish.
Sprinkle evenly with Swiss Cheese.
Spoon in the remainder of the potato mixture.
Sprinkle evenly with Cheddar Cheese
Bake for 35 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!