One of my favorite memories of my mother's cooking was her Pineapple Pie. She made it often and served it for special occasions.
I also have other recipes on the blog with Pineapple.
Here's just another example of an great Pineapple Cake.
I think it would be great dessert for an Easter menu.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Cake 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.
2 C Flour
2 TBS Cornstarch
1 tsp Baking Powder
1/4 tsp Salt
Zest of 1 Lemon
11 TBS Butter, room temperature
3/4 C Granulated Sugar
4 Large Eggs
1 - 20oz. can of crushed Pineapple, with juice.
1 tsp Vanilla
Whipped Cream for garnish or Pineapple Icing, recipe to follow.
In a mixing bowl:
Flour
Cornstarch
Baking Powder
Salt
Lemon Zest
Whisk well, set aside.
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Eggs
Mix Well until fully incorporated.
Add:
Pineapple
Vanilla
Beat just until incorporated.
Gradually Add Flour and mix just until incorporated.
Pour Batter into the pan.
Bake 50 - 60 minutes.
A toothpick in the center should come out clean.
Remove to a rack to cool for 10 minutes.
Invert the cake onto a parchment paper lined rack to cool completely.
Serve individual slices with Whipped Cream or Ice the top of the cake only with the following Pineapple Icing.
Pineapple Icing:
8 TBS Butter, softened
1 - 8oz. package of Cream Cheese, room temperature.
4 TBS Pineapple Juice
4 C Confectioner's Sugar
In a mixing bowl and an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Juice , beat until incorporated.
Gradually add Sugar, until incorporated and creamy smooth.
Ice the top of the cake only and slice to serve.
Enjoy!
Peace in the Kitchen!
Saturday, February 28, 2015
Green Tomato Casserole
I happen to like recipes made with Green Tomatoes.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Casserole dish , something shallow. Brush well with Vegetable Oil.
8 Green Tomatoes, 3/4" slices
1/2 C Grated Parmesan Cheese
1 1/2 C Italian Herb Bread Crumbs
Salt and Pepper to taste
4 TBS Butter, cubed into small pieces
Place half of the Tomatoes in the Casserole dish.
In a mixing bowl:
Cheese
Bread Crumbs
Salt and Pepper.
Mix well.
Sprinkle half of this mixture over the Tomatoes.
Dot with all of the Butter.
Top with remaining Tomatoes.
Sprinkle with remaining Bread Crumb mixture.
Bake for 45 - 50 minutes.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Casserole dish , something shallow. Brush well with Vegetable Oil.
8 Green Tomatoes, 3/4" slices
1/2 C Grated Parmesan Cheese
1 1/2 C Italian Herb Bread Crumbs
Salt and Pepper to taste
4 TBS Butter, cubed into small pieces
Place half of the Tomatoes in the Casserole dish.
In a mixing bowl:
Cheese
Bread Crumbs
Salt and Pepper.
Mix well.
Sprinkle half of this mixture over the Tomatoes.
Dot with all of the Butter.
Top with remaining Tomatoes.
Sprinkle with remaining Bread Crumb mixture.
Bake for 45 - 50 minutes.
Enjoy!
Peace in the Kitchen!
Cabbage Caserole
Cabbage Casserole in a Dutch Oven
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - large Cast Iron Dutch Oven
1 Large Vidalia Onion, roughly chopped
1 Large Red Bell Pepper, roughly chopped
2 Cloves of Garlic, minced
4 TBS Butter
3 C Shredded Sharp Cheddar Cheese, divided
1 Large Cabbage, chopped, cooked and drained
1 C Italian Herb Bread Crumbs
Salt and Pepper to taste
1 C Half and Half
In the Dutch Oven on medium heat:
Butter, heat until melted.
Add:
Onion
Bell Pepper
Garlic
Sauce until tender.
Add:
Cabbage
2 1/2 C of Cheese
Bread Crumbs
Salt and Pepper
Toss well.
Sprinkle evenly with remaining Cheese.
Evenly drizzle the Half and Half over the Mixture.
Bake for 30 - 45 minutes.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - large Cast Iron Dutch Oven
1 Large Vidalia Onion, roughly chopped
1 Large Red Bell Pepper, roughly chopped
2 Cloves of Garlic, minced
4 TBS Butter
3 C Shredded Sharp Cheddar Cheese, divided
1 Large Cabbage, chopped, cooked and drained
1 C Italian Herb Bread Crumbs
Salt and Pepper to taste
1 C Half and Half
In the Dutch Oven on medium heat:
Butter, heat until melted.
Add:
Onion
Bell Pepper
Garlic
Sauce until tender.
Add:
Cabbage
2 1/2 C of Cheese
Bread Crumbs
Salt and Pepper
Toss well.
Sprinkle evenly with remaining Cheese.
Evenly drizzle the Half and Half over the Mixture.
Bake for 30 - 45 minutes.
Enjoy!
Peace in the Kitchen!
Eggplant Gratin
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Cast Iron Casserole Dish or a Challow casserole, brushed well with Vegetable Oil.
2 Large Eggplants, peeled and chopped
1 large Sweet Onion, roughly chopped
8 TBS Butter, divided
2 large Eggs, beaten
3 C shredded Sharp Cheddar Cheese
Salt and Pepper to taste
1/2 C Crushed Ritz Crackers
In a saucepan on medium heat:
Cook the Eggplant until tender.
Drain, mash and drain again to remove most of the liquid.
In a skillet:
4 TBS Butter, heat until melted.
Onions
Sauce until soft.
In a large Mixing Bowl:
Eggplant
Onion
Eggs
Cheese
Salt and Pepper
Pour into the casserole dish.
Sprinkle evenly with the Crackers.
Dot with the remaining Butter.
Bake for 45 minutes.
Enjoy!
Peace in the Kitchen!
Zucchini Pie
Oh my gosh, another Zucchini recipe. It's like my overwhelming collection of Corn recipes. I just can't seem to get enough. I often contemplate giving up this Blog. I really enjoy it, but as I look back at the beginning when I stated that my reason for writing it was to pay homage to my Aunt Faye and share about 250 of my favorite recipes...... I have posted almost 1500 recipes. Just when I think I've seen them all, another one comes along. I spend hours researching my vast collection of cookbooks and family archives for additional recipes to post. I've decided that I love doing the research so my readers don't have to. They can simple reap the benefits of my work.
Zucchini Pie:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Oval 2 quart cast iron casserole dish....... or something equivalent, brushed well with Vegetable Oil. I just happen to have amassed a huge collection of cooking vessels to go along with the recipes. I have every pot, pan, tin, dish and gadget that it takes to create any recipe.
3 C diced Zucchini, unpeeled.
1 large Sweet Onion, roughly chopped.
1/2 C grated Parmesan Cheese
1/2 C shredded Sharp Cheddar Cheese
1/2 C Vegetable Oil
1 C of Bisquick baking mix. If you don't have access to it, I reposted it at the end of this recipe.
4 large Eggs, beaten
4 TBS Fresh chopped Parsley
Salt and Pepper to taste
In a large Mixing Bowl:
Combine all ingredients just until well combined and moistened.
Pour into the Casserole.
Bake 40 - 45 minutes, until golden brown on the top.
Enjoy!
Peace in the Kitchen!
I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!
Homemade Bisquick Mix:
10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening
In a large bowl:
flour
baking powder
sugar
salt
Mix Well
Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.
Store in an airtight container for up to 6 months, unrefrigerated.
Enjoy!
Peace in the Kitchen!
Zucchini Pie:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Oval 2 quart cast iron casserole dish....... or something equivalent, brushed well with Vegetable Oil. I just happen to have amassed a huge collection of cooking vessels to go along with the recipes. I have every pot, pan, tin, dish and gadget that it takes to create any recipe.
3 C diced Zucchini, unpeeled.
1 large Sweet Onion, roughly chopped.
1/2 C grated Parmesan Cheese
1/2 C shredded Sharp Cheddar Cheese
1/2 C Vegetable Oil
1 C of Bisquick baking mix. If you don't have access to it, I reposted it at the end of this recipe.
4 large Eggs, beaten
4 TBS Fresh chopped Parsley
Salt and Pepper to taste
In a large Mixing Bowl:
Combine all ingredients just until well combined and moistened.
Pour into the Casserole.
Bake 40 - 45 minutes, until golden brown on the top.
Enjoy!
Peace in the Kitchen!
I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!
Homemade Bisquick Mix:
10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening
In a large bowl:
flour
baking powder
sugar
salt
Mix Well
Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.
Store in an airtight container for up to 6 months, unrefrigerated.
Enjoy!
Peace in the Kitchen!
Zucchini Casserole
I seem to be on a new kick, Casseroles!
It's really an old kick.
I have a post titled: (Casseroles, a collection of my favorites. Over 25 recipes). You can search it on the blog.
I don't think that includes all of my casserole recipes that are on the blog.
I really do love Casseroles of any type.
Zucchini Casserole:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" casserole dish. I have an amazing clay dish from Pampered Chef. I also make it in my 2 quart Bram. If you're not familiar with Brams, research them. I absolutely love them.
Butter the casserole dish well!
1 1/2 C Shredded Swiss Cheese
1/3 C Grated Parmesan Cheese
1 TBS Fresh chopped Oregano
1 TBS Fresh chopped Basil
3 Garlic Cloves, minced
Salt and Pepper to taste
2 Large Zucchini, 1/4" slices
5 Roma Tomatoes, 1/4" slices
4 TBS Butter
1/4 C finely diced Onion (I use a Sweet Onion)
1 C Italian Herbed Bread Crumbs
In a large mixing bowl:
Swiss
Parmesan
Oregano
Basil
Garlic
Salt and Pepper to taste
Set side.
Begin layering the casserole in the following order:
1/2 of the Zucchini Slices
1/4 of the Cheese
1/2 of the Tomato Slices
1/4 of the Cheese
Remaining Zucchini
1/4 of the Cheese
Remaining Tomatoes
Remaining Cheese.
In a skillet on medium heat:
Butter until melted
Add Onion and sauté until soft.
Add Breadcrumbs until all of the Butter is absorbed.
Sprinkle evenly over the dish.
Cover with foil.
Bake 25 minutes.
Remove Foil.
Continue baking for an additional 20 minutes.
Enjoy!
Peace in the Kitchen!
It's really an old kick.
I have a post titled: (Casseroles, a collection of my favorites. Over 25 recipes). You can search it on the blog.
I don't think that includes all of my casserole recipes that are on the blog.
I really do love Casseroles of any type.
 |
| This is the Bram that I use for Casseroles. |
Zucchini Casserole:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" casserole dish. I have an amazing clay dish from Pampered Chef. I also make it in my 2 quart Bram. If you're not familiar with Brams, research them. I absolutely love them.
Butter the casserole dish well!
1 1/2 C Shredded Swiss Cheese
1/3 C Grated Parmesan Cheese
1 TBS Fresh chopped Oregano
1 TBS Fresh chopped Basil
3 Garlic Cloves, minced
Salt and Pepper to taste
2 Large Zucchini, 1/4" slices
5 Roma Tomatoes, 1/4" slices
4 TBS Butter
1/4 C finely diced Onion (I use a Sweet Onion)
1 C Italian Herbed Bread Crumbs
In a large mixing bowl:
Swiss
Parmesan
Oregano
Basil
Garlic
Salt and Pepper to taste
Set side.
Begin layering the casserole in the following order:
1/2 of the Zucchini Slices
1/4 of the Cheese
1/2 of the Tomato Slices
1/4 of the Cheese
Remaining Zucchini
1/4 of the Cheese
Remaining Tomatoes
Remaining Cheese.
In a skillet on medium heat:
Butter until melted
Add Onion and sauté until soft.
Add Breadcrumbs until all of the Butter is absorbed.
Sprinkle evenly over the dish.
Cover with foil.
Bake 25 minutes.
Remove Foil.
Continue baking for an additional 20 minutes.
Enjoy!
Peace in the Kitchen!
Friday, February 27, 2015
Squash and Sautéed Mushroom Casserole
When winter is at its coldest and there's snow on the ground there are a few recipes that I absolutely love to make. I like Chili, Macaroni and Cheese and any type of Casserole. Here's another favorite winter casserole.
It's February 27th and we have our first snowfall in Grapevine, Texas.
Squash and Sautéed Mushroom Casserole
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" Casserole Dish greased well with softened butter.
2 Large Yellow Summer Summer Squash
1 Large Zucchini
1/2 Pound of Fresh Sliced Mushrooms
1 C Diced Onion
2 TBS Olive Oil
2 C (8oz.) shredded Swiss Cheese
1/2 C Sour Cream
1/2 tsp Salt
1/4 tsp Pepper
1 C crushed Ritz Crackers
1 TBS Butter, melted
In a large skillet on medium high:
Heat the Oil
Add:
Squash
Zucchini
Mushrooms
Onion
Sauce until tender.
In a large mixing bowl:
Squash mixture
Cheese
Soup
Sour Cream
Salt
Pepper
Gently stir to mix together.
Pour into the Casserole Dish.
In a small bowl:
Cracker Crumbs
Melted Butter
Mix well.
Sprinkle evenly over the top of the casserole.
Bake uncovered for 25 - 30 minutes.
Enjoy!
Peace in the Kitchen!
It's February 27th and we have our first snowfall in Grapevine, Texas.
Squash and Sautéed Mushroom Casserole
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" Casserole Dish greased well with softened butter.
2 Large Yellow Summer Summer Squash
1 Large Zucchini
1/2 Pound of Fresh Sliced Mushrooms
1 C Diced Onion
2 TBS Olive Oil
2 C (8oz.) shredded Swiss Cheese
1/2 C Sour Cream
1/2 tsp Salt
1/4 tsp Pepper
1 C crushed Ritz Crackers
1 TBS Butter, melted
In a large skillet on medium high:
Heat the Oil
Add:
Squash
Zucchini
Mushrooms
Onion
Sauce until tender.
In a large mixing bowl:
Squash mixture
Cheese
Soup
Sour Cream
Salt
Pepper
Gently stir to mix together.
Pour into the Casserole Dish.
In a small bowl:
Cracker Crumbs
Melted Butter
Mix well.
Sprinkle evenly over the top of the casserole.
Bake uncovered for 25 - 30 minutes.
Enjoy!
Peace in the Kitchen!
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