Coffee Cake, a collection of favorites

I love Coffee Cake so I decided to collect my favorite recipes into one post.

 Coffee Cake is a common cake or sweet bread available in many countries. The term "coffee cake" can refer to any of the following:

A class of cakes intended to be eaten alongside coffee (for example, as part of a breakfast meal) or that may be eaten during a "coffee break" or offered to guests as a gesture of hospitality on or around a coffee table. Under this definition, a coffee cake does not necessarily contain coffee. They are typically single layer cakes that may be square or rectangular like a Stollen or loaf shaped rectangular cakes, or they may be ring shaped, as a Bundt. Coffee cakes may be flavored with cinnamon or other spices, seeds, nuts and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes can be individually sized baked items served with tea.

A Sponge Cake often made with coffee or coffee liqueur.

Coffee Cake:

Here's what you'll need:
Preheat the oven to 375 degrees
1 - 10 C Bundt Pan (a simple design is best), 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.

Batter:
12 TBS Butter, softened
1 1/4 C granulated Sugar
3 large Eggs
2 tsp Vanilla Sugar (we make our own and always have it in the pantry) You can also purchase it.
1/4 C Sour Cream
2 1/4 C Flour
2 tsp Baking Powder

Filling:
1/2 C Dark Brown Sugar
1/2 C Flour
2 tsp Cinnamon
1/4 tsp Salt
3 TBS Butter, softened

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Beat for 3 - 5 minutes.

Add:
Eggs, one at a time and beat to combine after each.

Add:
Sour Cream and beat just until combined.

In a small mixing bowl:
Flour 
Baking Powder
whisk well and sift into the batter.
Beat just to combine.

In a small mixing bowl:
Add all of the filling ingredients.
Mix well with your hands to create a crumble.

Pour half of the batter into the prepared pan.
Crumble the filling over the batter.
Spoon the remaining batter over the crumble.

Bake for 45 - 60 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a serving platter and allow to cool completely before serving.

Serve with your favorite cup of coffee!

I reposted this recipe from a blog that I follow called Chin Deep. It would have been time consuming to re write it. I also wanted to post the picture of the finished product. I've seen this recipe made in a 9" X 13" dish, but I looked this one because of it's presentation for the holidays.

cranberry orange poinsettia coffee cake

by Melissa • December 10, 2013

for the coffee cake:

2 and 1/2 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

1 package active dry yeast

2/3 cup whole milk

2 Tablespoons real butter

1 large egg

1 Tablespoon orange zest

for the filling:

3 Tablespoons melted butter

2 cups fresh cranberries, halved

1/3 cup raspberry, cherry or strawberry jam

1/3 cup sugar

juice of one orange

for the icing/garnish:

1 cup powdered sugar

6 teaspoons Captain Morgan's Original Spiced Rum

zest of one orange, divided

frosted cranberries

a fresh, green herb sprig

In a large bowl, combine one cup of the flour, 1/4 cup sugar, salt and yeast. Mix well. In a saucepan, heat the 2/3 cup whole milk and butter until warm (120 degrees F.) Add milk mixture, egg, and the orange zest to the flour mixture. Blend on low until moistened, and then beat for 3 minutes on medium speed. Fold the rest of the flour by hand.

On a floured surface, knead until dough is smooth and elastic (about 5 minutes.) Place dough in a buttered bowl, cover with buttered plastic wrap and allow to rise for 60 to 90 minutes, or until doubled in size.

Grease a large round cookie sheet or pizza pan. Punch down dough several times to remove all air bubbles. On a lightly floured surface, roll out dough into a 16 x 12-inch rectangle. Brush with the melted butter. In a small bowl, combine the rest of the filling ingredients until evenly combined, and spread this mixture evenly over the dough.

Starting on a 12-inch side, roll up the dough as tightly as possible. Press edges together to seal so it doesn’t pop open. Cut into 12 slices, saving the 2 end pieces for the center of the “poinsettia.” Arrange the remaining slices in a circle on the greased pan, leaving a 2 to 3 inch space for the center. Form the end pieces into little dough balls and place the balls in the center. Cover cake with buttered plastic wrap, set it in a warm place, and allow to rise and additional 40 minutes.

Heat oven to 350 degrees F. Uncover dough after it has risen the designated amount of time. Bake for 20 to 25 minutes or until golden brown. Allow cake to completely cool before glazing and garnishing.

In a small bowl, combine the powdered sugar, spiced rum, and half of the orange zest. Transfer to a squirt bottle, and drizzle all over completely cooled cake. Place some frosted cranberries in the center, sprinkle some extra orange zest over the whole cake, and garnish with a pretty green herb sprig for a lovely contrast to the red cranberries.

Enjoy!
Peace in the Kitchen!


Early Morning Coffee Cake:

Here's what you'll need:
Preheat the oven to 325 degrees
1 - 9" X 13" baking dish 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.


1 box of yellow cake mix
8 ounces of sour cream
4 eggs
3/4C vegetable il
1 C packed brown sugar
1 TBS cinnamon
2 C powdered sugar
4 TBS heavy cream ( you could use whole milk, but heavy cream is..... decadent!
1 TBS vanilla ( I always say, don't hold back, use the good stuff)

In a large mixing bowl, whisk by hand:
Cake mix
eggs
oil
sour cream

Pour half the batter into the pan

In a small bowl, combine cinnamon and sugar.
Sprinkle over the batter

Carefully spread the other half of the batter over the top

Use a fork to swirl the batter.
Bake 40 minutes

Combine :
Powdered Sugar
Heavy Cream
Vanilla.

Ice the cake and cool for at least 15 minutes before serving.

Enjoy!
Peace in the kitchen!

Rum Coffee Cake

Here's what you'll need:

Preheat the oven to 350 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) M I start with 1 C of each mixed well and refrigerated in a jar.


1 box of yellow cake mix
1 small box of Jello Instant Vanilla Pudding
4 eggs
1/2 C Dark Rum
1/2 C vegetable oil
1/2 C water
1 C chopped pecans ( you could use Walnuts, but..... we use Pecans in Texas)

Glaze:
1/4 C Dark Rum
1 stick of butter
1 C sugar

In a large bowl, combine:
Cake mix
Pudding mix
Rum
Eggs
Oil
Water

Pour batter into the pan.
Sprinkle the top with pecans

Bake 45 minutes

Just before the cake is done, prepare the glaze.

In a saucepan on medium high heat:
Butter
Sugar
Rum
constantly stirring until it comes to a soft rolling boil.

Remove from heat and set  aside.

As soon a s the cake is done, pour on the glaze.
Let it stand for at least 2 hours so the glaze can seep into the cake.

Remove the cake onto a plate, invert again onto another plate with the glazed side up.

Enjoy!
Peace in the Kitchen!



This is perfect for early Christmas morning. Served with a strong coffee or homemade Hot Cocoa. The kids will love it too.

Christmas Morning Apple Coffee Cake:

Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9" square baking pan sprayed with vegetable cooking spray.
It can also be made in a Springform Pan and looks really nice! I brush it well with Pan Release Mix.

The Topping:
2/3 C Bisquick Mix (I attached a recipe at the end for homemade Bisquick Mix for my friends that don't have access to Original Bisquick.)
2/3 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
4 TBS Butter, cold and cubed

The Batter:
2 C Bisquick Mix
2/3 C Whole Milk
3 TBS Granulated Sugar
1 Egg
2 Apples, peeled, cored and thinly sliced. ( I use Jonagold Apples)
2 TBS chopped Pecans


The Icing:
1/2 C Confectioner's Sugar
2 - 3 TBS Whole Milk


The Topping Directions:

In a small bowl:
2/3 C Bisquick Mix
Brown Sugar
Cinnamon
Nutmeg
Whisk well.
Cut in the cold butter with a pastry blender or 2 forks....... or use your hands. (I use my hands)
Create a crumble and set aside.


The Batter instructions:

In another medium bowl:
2 C Bisquick Mix
2/3 C Whole Milk
Granulated Sugar
Egg
Beat well with a wooden spoon for 30 seconds.
Spread half of the batter into the pan.
Arrange the Apple slices on top of the batter.
Sprinkled evenly with half of the topping.
Pour remaining batter the over the topping.
Sprinkle with remaining topping.
Sprinkle the nuts evenly on the top.

Bake for 25 minutes until a toothpick in the center comes out clean.
Remove to a rack and cool for 20 minutes.

Make the Icing.
In a small bowl:
Confectioner's Sugar
Whole Milk
Stir by hand until blended and smooth.
Drizzle over the entire Coffee Cake.


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!



This is such a classic coffee cake recipe. I hesitated to post it. Sometimes I take it for granted that anyone who loves to bake has these classic recipes.
This is a great Sunday Brunch or Church Breakfast recipe.

Apple Coffee Cake:

Here's what you'll need:

Preheat the oven to 350 degrees
Grease a 9"X 9" pan with my Pan Release Mix (equal amounts 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 butter, softened
1 C sugar
2 eggs
2 C flour, sifted
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 C sour cream
1 tsp almond extract
4 large baking apples, peel, core. slice

Topping:
1/2 C brown sugar
1/4 C granulated sugar
1 tsp cinnamon
1 C chopped pecans
Mix all ingredients together in a small bowl.

Batter:
butter
sugar
eggs
Cream until smooth

Add:
flour
baking soda
baking powder
salt
sour cream
almond extract

Pour half the batter in the pan
Top with half of the apples
Sprinkle with half the topping
Pour in remaining batter
Top with remaining apples
Sprinkle with remaining topping

Bake for 1 hour, or until a toothpick comes out clean in the center.
Cool completely.

Enjoy!
Peace in the Kitchen!

Mixed Vegetable Casserole

Is there anyone that doesn't love a good hearty casserole? It's such a vast category for recipes and I have many Casserole recipes on my blog. I think I have a post with a collection of my favorite Casserole recipes. I need to add this to the list.
This is simple, easy and delicious.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 to 3 quart Casserole Dish buttered well.

Mixed Vegetable Casserole:

2 C of frozen cut Green Beans, thawed
2 C frozen Corn, thawed
2 C frozen Peas, thawed
2 C diced Carrots
1 can of Cream of Celery or Cream of Mushroom Soup
1/2 C Sour Cream
1 C shredded Sharp Cheddar Cheese
1/2 C diced Onion
4 TBS Butter, melted
3/4 C Ritz Cracker Crumbs
1/4 C sliced Almonds

In a large Mixing Bowl:
Beans
Corn
Peas
Carrots
Soup
Sour Cream
Onion
Mix well and spoon into the casserole dish.

In a small mixing bowl:
Butter
Crackers
Almonds
Stir to combine well.
Sprinkle on top of the casserole.

Bake uncovered for 35 - 45 minutes.

Enjoy!
Peace in the Kitchen!

Lemon Lime Cheesecake Pie........Oh My!

Wow, Lemon Lime?, we love that in Texas. Cheesecake?, we love that in Texas. Pie?, we love that in Texas too.
So........ we certainly love Lemon Lime Cheesecake Pie.

I just posted the link to this incredible recipe. I just need to figure out a way to make it a Margarita Lemon Lime Cheesecake Pie! And that may just take one or two more ingredients! I know I can do that.
Because the Margarita is the state drink of Texas.


http://www.momspantrykitchen.com/lemon-lime-cheesecake-pie.html

Enjoy!
Peace in the Kitchen!

Busy week for me.

It's been a very busy and creative week for me. I've been away from the blog and won't get back for a few more days. I'm working on a collection of very iconic Texas recipes........ more to come!

Tartar Sauce

I only serve homemade Tartar Sauce.
I never thought about posting a recipe for Tartar Sauce, but there's always a request for a recipe that you never think anyone needs.

This I the recipe I use.

Homemade Tartar Sauce:

1 C Hellman's Real Mayonnaise
1 TBS Sweet Pickle Relish

A splash of Fresh Lemon Juice.


Combine all, mix well in a jar and refrigerate until completely chilled.

Enjoy!
Peace in the Kitchen!

No Bake Lucky Charms Cake

I like this recipe. We have 3 grandchildren that would love to help make this. It refers to St. Patricks Day, but how perfect for Easter or simply a celebration of Spring. I re posted  the link so you could see the photographs. They're really well done and make the cake very appealing!

No Bake Lucky Charm Cake!......... or as I would call it, a really cool snack for kids!

http://bit.ly/1C1Ucfl


Enjoy!
Peace in the Kitchen!

Peach Cake

Peach Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" casserole 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 cans of Peaches, drained and mashed
2 C Flour
2 C granulated Sugar
2 tsp Baking Soda

Frosting:
3/4 C granulated Sugar
1 can of Evaporated Milk
8 TBS Butter, cubed
1 C Flaked Coconut
1 C Chopped Pecans


In a Large Mixing Bowl:
Peaches
Flour
Sugar
Baking Soda
Mix well by hand.

Pour the batter into the prepared dish.
Bake for 35 - 30 minutes.
Remove to a rack to cool for 10 minutes while you prepare the Frosting.

In a saucepan on medium heat:
Sugar
Milk
Butter
Coconut
Bring to a boil until it begins to thicken.
Remove from heat.
Fold in the Pecans by hand.
Spread evenly over cooled cake.


Enjoy!
Peace in the Kitchen!

Apple Pie with a Crumble Topping

Apple Pie with a Crumble Topping:

This is a great Apple Pie with a Crumble Topping. It's just another one to add to my list of favorite pie recipes. My Best of the Best is my Apple Pie without a Crust. It's still my favorite. It's on the Blog.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" 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.

Filling:

3 C Thin Slices of Apple. (about 3 Apples) I prefer Jonagold.
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 C Bisquick
1/2 C granulated Sugar
1/2 C Whole Milk
2 TBS Butter, melted
3 Large Eggs

Crumble Topping:

1/3 C Bisquick
1/3 C chopped Pecans
1/4 C  Dark Brown Sugar
3 TBS Butter, chilled and cubed.

In a mixing bowl:
Apples
Cinnamon
Nutmeg
Mix well, by hand.
Spoon into the Pie Pan.

In a medium mixing bowl:
Bisquick
Sugar
Milk
Butter
Eggs
Whisk well.
Pour over the Apples.

In a medium bowl:
Bisquick
Pecans
Sugar
Whisk well.
Incorporate the Butter using a blending fork or  pastry blender to create a crumble texture.
Sprinkle even;y over the filling.

Bake for 45 - 50 minutes, until a knife in the center comes out clean.

Serve Hot with Vanilla Ice Cream or Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Crock Pot Parmesan Cheese Grits baked in a Pie Pan

This may sound complicated, but it's really not, or maybe it is to some people, but well worth it if you like Grits. The Basic Grits are cooked overnight in a Slow Cooker. They are mixed with a variety of ingredients and baked in a Pie Pan.
Texans love Grits, well, most of us do.
I have several Grits recipes on the Blog. Someday I'll create a Grits page with a collection of the recipes.

Slow Cooker Parmesan Grits baked in a Pie Pan

Prepare the grits in a 5 quart Slow Cooker and cook overnight.

2 C Stone Ground Grits
8 TBS Butter (1 stick) melted
1 TBS Salt
6 C Water

Pour all of the ingredients into the cooker and mix well.
Cover and cook on Low for 8 hours.


When the grits are cooked, here's what you'll need:
Preheat the oven to 425 degrees.
1 - 10" Pie Pan or 1 - 9" Deep Dish Pie Pan, sprayed with a Non Stick Cooking Spray.

In a large mixing bowl:
4 C of the Grits
1 C of your favorite Marinara Sauce
1/2 C Grated Parmesan Cheese
3 Large Eggs, beaten.
Whisk well.
Spread evenly in the Pie Pan

Bake 60 minutes.
Serve Hot with your favorite Entree.
I eat them with Fried Eggs and Vegetarian Bacon.

Enjoy!
Peace in the Kitchen!

Apple Cranberry Bars

I'm constantly researching recipes and creating original ones. I don't necessarily wait until Fall to post holiday recipes. I just saw this one on my list to post on the blog. These bars can be enjoyed any time of the year.

Apple Cranberry Bars

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - 9" X 13" casserole dish, 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. I always have it available for all of my baking needs.

Cranberry Apple Bars

2 C Flour

1 1/2 C Old Fashioned Oats

1/4 C Brown Sugar

16 TBS (2 sticks) Butter, cubed

2 C White Chocolate Chips

8 oz. Cream Cheese, room temperature

1 - 14 oz. can of Sweetened Condensed Milk

1/4 C Fresh Lemon Juice

1 tsp Vanilla

1 - 21 oz. can of Apple Cranberry Pie Filling

In a large mixing bowl:

Flour

Oats

Brown Sugar

Mix just to combine with a blending fork.

Cut in Butter with a Pastry Blender, until it forms a crumble.

Fold in White Chocolate Chips, by hand.

Set aside 2 1/2 C of the crumble.

Press the remaining crumble in the the casserole dis and set aside.

In a Stand Mixer with a paddle attachment:

Cream Cheese

Beat until smooth and creamy.

Add:

Milk

Lemon Juice

Vanilla

Beat until smooth.

Spread this over the base.

Spread the Pie Filing over the Cream Cheese.

Sprinkle evenly with the remaining crumble.

Bake for 35 - 40 minutes.

Remove the dish to a rack and cool completely.

Refrigerate at least 1 hour or more, before serving.

Cut into squares to serve.

Enjoy!

Peace in the Kitchen!

Breakfast Casserole

This recipe is adapted from Betty Crocker. I have some other favorite Breakfast Casseroles recipes on the Blog.
Just when I think I've seen them all, another one comes along and looks delicious.
Here's another one. It's adapted to be vegetarian by using a Vegetarian Bulk Sausage.

Breakfast Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole dish, sprayed with a non stick vegetable spray or brushed well with Vegetable Oil.


1 lb. of bulk sausage, I use 1 package of Vegetarian Lightlife Gimme Lean Ground Sausage Style.(1 package of this is equal to 1lb. of bulk sausage.
2 TBS Vegetable if using Vegetarian Sausage.
1 large Red Bell Pepper, diced
1 Vidalia Onion, diced
3 C frozen Hash Browns, thawed.
3 C shredded Sharp Cheddar Cheese, divided
3/4 C Bisquick
2 C Whole Milk
6 Eggs, beaten
Salt and Pepper to taste

In a large skillet on medium heat:
Sausage, sauce the vegetarian in the Oil.
Bell Pepper
Onion
Sauce until Onions are tender.

In a large mixing bowl:
Sausage Mixture
Potatoes
1 1/2 C Cheese
Mix well.
Spoon into the casserole dish.

In another bowl:
Bisquick
Milk
Eggs
Salt and Pepper to taste
Whisk well.
Pour over the Sausage Mixture in the dish.

Bake for 30 - 35 minutes.
Sprinkle with remaining Cheese.
Return to bake for 3 minutes.
Serve Hot

Enjoy!
Peace in the Kitchen!

Crock Pot Cauliflower and Mushroom Soup

My wife made this soup over the weekend. It smells amazing and is delicious. It reminded us of a Provencal Soup.
If you're a soup aficionado I would definitely add this to your recipe file.
You need a large Slow Cooker for this recipe.
This recipe was adapted from Food52.

You'll create the soup first and then make a Béchamel Sauce to add to it at the end.

Cauliflower and Mushroom Soup in a Slow Cooker

1 Onion, chopped
1 medium Carrot, chopped
4 Cloves of Garlic, minced
1 Large Cauliflower, sliced into 1/2" pieces
6 Sprigs of fresh Thyme, tied with a kitchen string.
2 Bay Leaves
1 TBS Salt
1/2 TBS Pepper
8 C of Water
8 tsp of  Vegetarian Chicken flavored powder. I buy it in the bulk section of our local Health Food Store or you can use Better than Bouillon No Chicken Base.  (I always use 1 tsp of flavoring for each cup of liquid)
1 pound of Mushrooms, sliced
1/4 C fresh Parsley, chopped

Bechamel Sauce:

2 TBS Butter
2 TBS Flour
1 C Whole Milk
1/2 C Grated Parmesan Cheese
1/2 tsp Nutmeg
1/2 tsp Salt
1/4 tsp Pepper

In a Slow Cooker on high:
Onion
Carrots
Garlic
Cauliflower
Bay Leaves
Thyme
Salt
Pepper
Stock
Allow to cook for 4 hours without stirring.

Add:
Mushrooms

Bechamel Sauce directions.

In a saucepan on medium heat:
Butter, heat until melted.
Add:
Flour, stir for 2 minutes.

Add:
Milk
Cheese
Nutmeg
Salt and Pepper
Continue stirring for 5 minutes until the sauce begins to thicken.

Remove the Bay Leaves and the Thyme from the soup.

Add:
Bechamel Sauce
Parsley
Stir well and Serve.

Enjoy!
Peace in the Kitchen!

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Vegetarian Split Pea Soup

This soup cooks slowly for hours. It's thick and delicious. Traditional Split Pea Soup is flavored with a Ham Bone, this is flavored with a Vegetarian Beef broth. I use a powder from our local Health Food Market or Better Than Bouillon No Beef Base. I also use Better Than Bouillon No Chicken Base for other soup recipes. Whether using the powder or the base, use 1 tsp for each C of water.

Vegetarian Split Pea Soup

1 TBS Vegetable Oil

1 Sweet Onion, diced

1 Bay Leaf

3 Cloves of Garlic. minced

2 C Dried Split Peas

1/2 C Barley

1 1/2 tsp Salt

1/4 tsp Pepper

10 C Water + 10 tsp Vegetarian No Meat Beef Powder, you can also use 10 TBS of Better than Bouillon No Beef Base.
3 Carrots, diced
3 Celery stalks, diced
6 Red Potatoes, diced
1/2 C chopped fresh Parsley
1/2 tsp dried Basil
1/2 tsp dried Thyme

In a large Soup Pot on medium heat:
Heat the oil.
Add:
Onion
Bay leaf
Garlic
Saute 5 minutes, stirring.

Add:
Peas
Barley
Salt
Water
Bring to a boil.
Reduce heat to low.
Simmer for 2 hours, make sure it doesn't boil. Check often and stir it.

After 2 hours:
Add:
Carrots
Celery
Potatoes
Parsley
Basil
Thyme
Pepper
Simmer for 1 hour more. Checking and stirring.

NOTE:
Check often for the need to add additional water. Make it as thick or thin as you like.

Enjoy!
Peace in the Kitchen!

Corn and Green Chile Quiche

This is a colorful Quiche to serve for Christmas breakfast. For a variation you can easily substitute diced Artichoke Hearts for the Corn.

Corn and Green Chile Quiche

Here's what you'll need:

Preheat the oven to 400 degrees

1 - 9" Deep Dish Pie Crust. You can make your own or use a pre made. I cheat and buy a pre made and transfer it to a Pie Pan.

5 large Eggs

2 TBS Butter, melted

1 tsp Salt

1/4 C Whole Milk

1/2 C Shredded Queso Quesadilla Cheese, Pepper Jack is also good in it. During Hatch Chile Season, I use Hatch Jack Cheese.

1/2 C Sour Cream

1 1/2 C Canned Corn, drained or frozen corn (thawed)

2 (4oz.) cans of diced Green Chiles

1 - small jar of Pimentos, drained

Prick the crust with a fork and preface it at 400 degrees for 8 - 10 minutes. Check it so it doesn't get too brown.

In a large mixing bowl:

Eggs

Butter

Salt

Milk

Sour Cream

Whisk well.

Fold in:

Cheese

Corn

Green Chiles

Pimentos

Pour batter into the crust.

Reduce oven heat to 350.

Bake for 35 - 40 minutes.

Enjoy!

peace in the Kitchen!

23 Things You Can Cook In A Waffle Iron

Waffle Irons aren't just for Waffles anymore!


23 Things You Can Cook In A Waffle Iron

Heat Whole Glazed Donuts in a Waffle Iron and serve with Maple Syrup.


Enjoy!
Peace in the Kitchen!

Cranberry Pecan Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" 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.

2 C Flour
3/4 C Granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
The Juice and Zest of 1 Orange
3/4 C Buttermilk
1 Large Egg, beaten
3 TBS Vegetable Oil
1 C Dried Cranberries or 1 C Chopped Fresh Cranberries
1/2 C Chopped Pecans

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

In a medium mixing bowl:
Juice
Zest
Buttermilk
Egg
Oil

Add wet ingredients to dry ingredients.
Stir well to combine.

Fold in:
Cranberries
Pecans
Pour batter into the pan.
Bake for 55 - 65 minutes.
Remove pan to a rack and cool for 10 minutes.
Invert the bread to a parchment paper lined rack to cool completely.

Enjoy!
Peace in the Kitchen!

Crock Pot Squash Caserole

I have some incredible Squash Casserole recipes. Actually, I have too many! But sometimes I like to be lazy and throw a recipe together in a Slow Cooker and as the cookbook says, Fix it and Forget It!
This is one more recipe adapted from that cookbook by Dawn J. Ranck and Phyllis Pellman Good.

2 lbs. of Yellow Summer Squash, thin sliced. I use a Mandoline.
1 Vidalia Onion, roughly chopped.
1 C of Shredded Carrots
1 (10 3/4oz.) can of Cream of Mushroom Soup
1 C Sour Cream
1/4 C Flour
1 (8 oz.) package of your favorite Herbed Stuffing Mix
8 TBS  (1 stick) Butter, melted

In a large Mixing Bowl:
Squash
Onion
Carrot
Soup
Mix well.

In a small bowl:
Sour Cream
Flour
Whisk well.
Stir this into the Squash mixture.

In a mixing bowl:
Stuffing Mix
Butter
Mix to combine well.

Spoon half of the Stuffing mixture into the Slow Cooker.
Add the Squash mixture.
Sprinkle the top with the remains Stuffing mixture.

Cover and cook for 7 - 9 hours on Low heat.

Enjoy!
Peace in the Kitchen!

Crock Pot Vegetarian Chili

Here's another comfort food for a cold Winter day.
This recipe uses a Textured Vegetable Protein Mix. I buy it in the Bulk Food section at Whole Foods Market. Other Heath Food Markets have it in their Bulk Food section too. I always have it available in my Pantry to use in Soups and to make Vegetarian Burgers and Meatballs.
This is my adaptation of a recipe from Fix It and Forget It Cookbook , Feasting with your Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good.

4 Cloves of Garlic, minced
1 large Vidalia Onion, roughly chopped.
1 C of Textured Vegetarian Protein Mix
1 ( 1 lb.) can of your favorite beans, drained. ( Kidney Beans, Pinto Beans, Black Beans, Chili Beans, White Beans) You can also use a combination of Beans.
1 Green Bell Pepper, diced
1 large Jalapeño Pepper, seeded and diced.
1 (28 oz.) can of Italian Herbed or Garlic, Diced Tomatoes. You can also use Ro-Tel.
1 TBS Dried Oregano
1 TBS Dried Basil
Salt and Pepper to taste.

Combine all of the ingredients in a Slow Cooker.
Cover and cook on Low Heat for 6 - 8 hours.
Stir occasionally.

Enjoy!
Peace in the Kitchen!

Crock Pot Lasagna

Occasionally I get lazy and want to throw together a hearty One Pot Meal in the Crock Pot, or Slow Cooker. Here's a great Lasagna recipe.
I make it vegetarian using my vegetarian meatless ground in place of the ground beef.

This recipe is my adaptation of a recipe from (Fix it and Forget it Cookbook, Feasting with your Slow Cooker)  by Dawn J. Ranck and Phyllis Pellman Good.
The recipe was submitted by Helen King, Claire Williams and Nancy Zimmerman.

1 lb of Ground Beef : (I use 2 packages of Yves Meatless Ground) or I also like Helen's Kitchen, Meatless Organic Italian Sausage. There are many options for a vegetarian version of ground beef.
1- Vidalia Onion or any Sweet Onion, roughly chopped
3 Cloves of Garlic, minced
1 29 oz. can of Tomato Sauce
1 C Water
1 6 oz. can of Tomato Paste
1 tsp Salt
1/4 tsp Pepper
1 tsp Dried Oregano
1/2 tsp Garlic Powder
1 tsp Dried Basil
1 - 8oz. package of Lasagna Noodles, uncooked
2 Zucchini, thick slices
1 Yellow Summer Squash, thick slices
1 Can of Whole Black Olives
1 Can of Sliced Mushrooms
4 C Shredded Mozzarella Cheese
1 1/2 C Small Curd Cottage Cheese
1/2 C Grated Parmesan Cheese

In a large skillet on medium heat:

Ground Beef (add 2 TBS of oil for the vegetarian meatless ground beef and heat the oil first)
Onion
Garlic
Sauce until browned.
( if you use ground beef, drain it, do not drain if your using a vegetarian version)

Add:
Tomato Sauce
Water
Tomato Paste
Salt
Pepper
Oregano
Garlic Powder
Basil
Mix well.
Spoon 1/4 of the Sauce into the Slow Cooker.
Place 1/3 of the Noodles over the Sauce.
1/2 of the Zucchini and Squash
1/2 of the Olives
1/2 of the Mushrooms

In a mixing bowl:
Mozzarella Cheese
Cottage Cheese
Parmesan Cheese
Mix well.
Spoon 1/3 of the Cheese mixture over the Noodles.

Repeat Layers Twice, with the remaining ingredients, ending with Meat Sauce on the top.
Cover and cook on Low for 5 - 6 hours.

Enjoy!
Peace in the Kitchen!

Pineapple Cake with Whipped Cream or Pineapple Icing

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!

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!

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!

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 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.

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!

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!

Vegetable Tian in a Cast Iron Casserole Dish

This is another version of a Vegetable Tian. I previously posted one that you can search.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cast Iron Roaster, a Rectangular or Oval Cast Iron Casserole Dish. They just need to be shallow, not a deep pot.

1/2 C Olive Oil
3 Cloves of Garlic, minced
Salt and Pepper to taste
1 TBS Chopped Fresh Thyme
1 TBS Chopped Fresh Parsley
2 Zucchini, Sliced 1/4".
3 Tomatoes, sliced 1/4".
2 small Eggplants, sliced 1/4 ". (do not peel)
2 Sweet Onions, sliced
2 C Fresh Parmesan Cheese, grated

In a large mixing bowl:
Oil
Garlic
Salt
Pepper
Thyme
Parsley
Whisk well.

Add:
Zucchini
Tomato
Eggplant
Gently toss to coat well.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
During this time, shake the bowl a few times to distribute the Oil.

Drain the Oil from the bowl into the Cast Iron Dish.
Heat it on the stove over medium heat.
Add the Onions and salute them just until soft (about 5 minutes).
Remove the pan from the heat.

Remove the onions with a slotted spoon and spread them evenly in the pan. Reserve the Marinade.

Layer the remaining vegetables upright, in rows.
Start with a row of Eggplant, then a row of Tomatoes and then a row of Zucchini. (the rows start at the front of the dish and run horizontally across the dish.
Repeat the rows until the pan is filled from front to back.

Drizzle the remaining Marinade over the vegetables.
Sprinkle with Parmesan Cheese.

Bake for 45 minutes. The top should be golden brown.

Enjoy!
Peace in the Kitchen!

Cinnamon Bun Cake from Mom's Pantry Kitchen

Another great recipe from Mom's Pantry Kitchen.

http://www.momspantrykitchen.com/cinnamon-bun-cake.html

Enjoy!
Peace in the Kitchen!

Peace Cake

This was made in my Silicone Peace Symbol Cake Pan. The Cake was made with a Confetti Cake Mix and filled with Fresh Strawberries, it was delicious.

1 C good thoughts
1 C kind deeds
1 C consideration for others
2 C sacrifice
2 C well beaten faults
3 C forgiveness

Mix thoroughly.
Add tears of joy, sorrow and sympathy.
Flavor with love, kind services and peace.

Fold in 4 C of prayer and faith.
Blend well.
Fold into daily life.
Bake well with the warmth of human kindness.
Serve with a smile anytime.
It will satisfy the hunger of starved souls!

Or if you have the Peace Cake Pan like I do, make a cake!

Enjoy!
Peace in the Kitchen!

Blackberry Jam and Pecan Cake with homemade Blackberry Sauce

This is a Bundt Cake served with a Homemade Blackberry Sauce. It can be topped with Vanilla Ice Cream or Whipped Cream along with the Sauce.

I use a simple designed Bundt Cake Pan. You don't want a pan with intricate detail.

Here's what you'll need:

Preheat the oven to 350 degrees. (just to roast the pecans)  The temperature will be lowered to 325 to bake the cake. Place them on a sheet pan to roast.

1 - 10" / 12 C Bundt 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 1/2 C Pecans, roasted in a 350 degree oven for 8 - 10 minutes. Remove and cool completely, set aside.

Reduce the oven temperate to 325 degrees to bake the cake.

1 1/2 C Granulated Sugar

16 TBS (2 sticks) Butter, softened.

4 Eggs

3 C Flour

2 TBS Unsweetened Cocoa

1 tsp Cinnamon

1/2 tsp Salt

1/2 tsp Allspice

1/4 tsp Nutmeg

1 C Buttermilk

1 tsp Baking Soda

1 1/2 C Blackberry Jam. I use Bonne Maman.

2 tsp Vanilla

In a stand mixer with a paddle attachment:

Sugar

Butter

Beat for 3 - 5 minutes.

Add:

Eggs

Beat just until combined.

Keep it in the mixer for later use.

In a medium mixing bowl:

Flour

Cocoa

Cinnamon

Salt

Allspice

Nutmeg

Whisk well and set aside.

In a small bowl:

Buttermilk

Baking Soda

Whisk well and set aside.

In the Stand Mixer with the Butter / Sugar:

Alternate Flour mixture with Buttermilk mixture.

Beat on low, just until combined.

Add:

Jam

Vanilla

Beat just until combined.

Fold in Pecans by hand.

Pour batter into the pan.

Bake for 1 hour to 1 hour 15 minutes, until a toothpick in the center comes out clean.

Remove the pan to a rack and cool for 10 minutes.

Invert the cake onto a parchment paper lined rack to cool completely.

Transfer to a serving platter.

Serve individual slices topped with Homemade Blackberry Sauce.

Blackberry Sauce:

2/3 C Granulated Sugar

2 tsp Cornstarch

1/2 tsp Salt

1 1/4 C smashed fresh Blackberries.

1/3 C Blackberry Jam

In a saucepan on medium heat:

Sugar

Cornstarch

Salt

Whisk well

Add:

Blackberries

Jam

Cook until it boils.

Remove and cool completely.

Enjoy!

Peace in the Kitchen!

Maple Syrup Muffins

I wanted to add some information on Maple Syrup before I post this recipe. It can be confusing when it comes to choosing a good Maple Syrup for any recipes.
I would consider this to be a good Hippy in the Kitchen recipe!

Maple Syrup Grades:

Breakfast Syrups are not made from Maple Sap at all. You know the brands that you buy for your Pancakes and Oatmeal.

Canada has 3 grades of syrup:
AA / Extra Light
A / Light
B / Medium
C / Amber
D / Dark

America has 2 grades of syrup:

A / Premiere meant for eating
B / Dark meant for looking
Basically, if you want a good Maple Syrup for Pancakes and Oatmeal, choose A.
For Baking , choose B.


Maple Syrup Muffins:

Here's what you'' need:
Preheat the oven to 350 degrees.
1 - 10 cup Muffin Tin 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 Large Eggs
1/2 C Grade B Maple Syrup
1/2 C Plain Yogurt
2 TBS Butter, melted
1 C Rolled Oats
1 C Flour
1/2 tsp Salt
1 TBS Baking Powder
1 C Chopped Pecans

In a large mixing bowl:
Eggs
Maple Syrup
Yogurt
Butter
Whisk well.

In a small bowl:
Oats
Flour
Salt
Baking Powder
Whisk well.

Add the dry ingredients to the wet ingredients.
Mix just until incorporated.
Fold in the Pecans.

Evenly distribute among 10 cups of a Muffin Tin.
Bake for 25 minutes.

Enjoy!
Peace in the Kitchen!

Baked Asparagus Omelette

I make Omelettes often for Sunday breakfast. I also make them for dinner. I must admit that I learned to make them a- la Julia Child. I think her method is the best. I have a French Steel Status Pan and I only make Omelettes in it. If you haven't seen Julia's method, I suggest you check it out. You'll never make Omelettes another way.
This is just another way to create an Omelette. It's a very simple recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Pie Pan, rubbed well with Butter


Baked Asparagus Omelette:

2 TBS Butter (this is in addition to the Butter for the Pie Pan)
2 C  cooked Asparagus cut into 1" pieces.
6 Eggs, beaten
Salt and Pepper to taste
1 TBS Fresh chopped Dill

In the Pie Pan:
Fill with the Asparagus.
Add the Eggs.
Salt and Pepper to taste.
Sprinkle evenly with the Dill.
Break up the Butter into small pieces and dot the surface.

Bake for 20 minutes.

Enjoy!
Peace in the Kitchen!

Broccoli Bake

I know it's just another casserole, but a Broccoli casserole is pretty yummy.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish, heavily buttered.

Broccoli Bake:

2 - (10 - 12 oz.) packages of frozen chopped Broccoli, thawed and drained well.
4 Green Onions, diced
3  Ribs of Celery, diced
1 Red Bell Pepper, diced
1 small onion, diced
4 TBS Butter
1 can of Cream of Mushroom Soup
1/2 C Italian Herb Bread Crumbs
1/2 C grated Sharp Cheddar Cheese

Cook Broccoli according to package instructions.

In a Saucepan on medium heat:
Heat Butter until melted.

Add:
Onion
Celery
Bell Pepper
Saute until soft.

Add:
Broccoli
Soup
Bread Crumbs
Mix Well
Salt and Pepper to taste.

Transfer to the casserole dish.
Sprinkle with Cheese
Bake for 20 minutes.

Enjoy!
Peace in the Kitchen!

Pineapple - Crunch - Cake from Mom's Pantry

Another incredible recipe from Mom's Pantry Blog. It was easier to share the link than re write the recipe.
This would be a great cake for Easter.

http://www.momspantrykitchen.com/pineapple-crunch-cake.html


Enjoy!
Peace in the Kitchen!

Swiss Apple Dessert

This recipe is from the 1975 cookbook, Melting Pot of Mennonite Cookery 1874 - 1974.
I look forward to making this.

The following is exactly how the recipe is written.

Swiss Apple Dessert

Beat 2 eggs and add 3/4 C granulated sugar.
Sift: 1/2 C flour, a pinch of salt and 1 tsp baking powder.
Add to the egg mixture and add 1 heaping C peeled diced apples and 1/2 C walnuts.
Pour into a greased dish about 7 inches square.
Bake at 350' for 30 minutes.
Yields 6 servings.

Enjoy!
Peace in the Kitchen!

Deep Chocolate Pound Cake

Deep, is that deeper than Dark, I don't know, but I like a Deep Dark Chocolate Pound Cake.
I did a Blog about Pound Cake, the History and recipes.
I wanted to post this one separately and I'll add it to my Pound Cake post too.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Loaf Pan, I think the regular size is approximately 9" X 5", 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.

Deep Chocolate Pound Cake

1 1/2 C Cake Flour, this is not regular Flour so make sure it's Cake Flour.
1/4 TBS Salt
1/4 C Dutch Processed Cocoa Powder, this is important too, don't use a Natural Cocoa Powder.
2 oz. Semi Sweet Chocolate, roughly chopped.
2 TBS Medaglia d'Oro Instant Espresso Coffee
1/4 C Boiling Water
1/2 C Buttermilk
1 tsp Vanilla
16 TBS (2 sticks) Butter, room temperature
1 C granulated Sugar
3 Egg Yolks, room temperature
1 C Hershey's Dark Chocolate Chips

In a small bowl:
1 C of the Chocolate Chips
1 tsp of the  Flour
Stir to coat the Chips and set aside.

In a small bowl:
Flour
Salt
Whisk and set aside.

In a medium mixing bowl:
Cocoa
Chopped Chocolate
Espresso
Boiling Water
Whisk well and set aside.

In a small bowl:
Buttermilk
Vanilla
Whisk and set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat 5 minutes.

Add:
Egg Yolks, one at a time, beating to incorporate after each one.

Add:
Cocoa mixture
Mix just until combined.

Add:
Flour alternating with Buttermilk.

Add:
Chocolate Chips and mix just until mixed in.

Pour batter into the pan.
Bake 1 hour.
Check after 55 minutes. A toothpick in the center should come out clean.

Remove the pan to a rack and cool for 10 minutes.

Invert the cake right side up on a Parchment Paper lined race and cool completely.
Slice and serve with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Cocoa Powder, Dutch Processed or Natural?

Here's a simple way to remember which one to use when baking.

Dutch Process
"Dutched" cocoa differs from natural in that an alkaline solution is added to the beans during roasting, mellowing their acidity. Reddish brown and milder tasting than natural cocoa powder, Dutch process cocoa powder is ideal in baked goods where its subtle flavor complements the other ingredients. It should be combined with an acid such as baking powder.

Natural or American-StyleNatural cocoa powder is acidic, so must be combined with an alkaline ingredient such as baking soda to create bubbles of carbon dioxide, which cause leavening. With an intense, bitter, deep chocolate flavor, it tastes great in brownies and cookies.


Enjoy!
Peace in the Kitchen!

Sour Cream Lemon Pie

I received this recipe from a Blog that I follow. I decided it was easier to simply post the link rather than re write the recipe. It looks really yummy. I may have to put this on our Easter menu.

Sour Cream Lemon Pie

Cheddar Cheese Snaps

I had this recipe posted along with another Cheese recipe and it was difficult to locate it on the Blog. I decided to re post it alone.
Here's my recipe from 1980. I used to make these often for parties.

The Dough will be very crumbly but it comes together when you form the balls.

Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 18 - 20 minutes
Transfer to paper towels to cool
Store in air tight containers

Enjoy!
Peace in the Kitchen!

Chocolate Raspberry Martini, my homemade Chocolate Vodka with various Chocolate Martini recipes and my namesake Terry Tini recipe

I have a few favorite drink recipes. I had a drink created for me at our favorite restaurant in town. They created it for my Birthday. I re posted here. But, I also happen to like recipes that are made with Chocolate and Raspberry. It's one of my favorite flavor combinations.

Here's a great Martini recipe:

1 oz. Raspberry Vodka
1 oz. Dark Creme de Cacao
1 oz. Half and Half
1/2 oz. Tia Maria

Place all ingredients in a cocktail shaker with ice. Shake well and strain into a Martini glass.



Here's my namesake Cocktail!

Terry Tini:

Since I blogged about the Best of the Best Restaurant in Grapevine, I have to share the cocktail that Tolbert's created for one of my Birthdays.

The TerryTini

I love this cocktail. I hope you try it!

2 ounces of Stoli Vanilla Vodka
1 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish

I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.

Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!

Enjoy!
Peace in the Kitchen!

I've made Cherry and Apricot Liqueur and I drink Martinis.
Our favorite restaurant in Grapevine, Texas created the Terry Tini for me years ago for my birthday.
This year I'm experimenting with Chocolate Vodka.
About 5 days ago I put 2 (141g.) boxes of Hershey's Whoppers, in a 1 quart bottle. Fill with Vodka!

Put the lid on it and shake vigorously.
Shake the bottle every day. (so far it's been 7 days)
The Whoppers will start to dissolve.
I'm not sure yet if they will dissolve completely, but I'll update the process on the blog.


I have some recipes for cocktails made with the chocolate vodka that I'll post as soon as I'm happy with the results.
At the end I'll edit this post with the results and the recipes.

More to come!

I left the bottle sitting for 10 days. I shook it every day. After ten days it was complete. I strained it and placed it back in the bottle. I keep it in the refrigerator.
It's delicious.


Mint Chocolate Martini:
3 oz. Chocolate Vodka
1.5 oz. Creme de Menthe
1.5 oz. Creme de Cocoa
Pour over ice in a cocktail shaker , shake and strain into a Martini glass.

White Chocolate Martini:
1 oz. Chocolate Vodka
1 oz. Vanilla Vodka
1/2 oz. White Creme de Cocoa
1 oz. Half and Half
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.

Chocolate Espresso Martini:
2 oz. Chocolate Vodka
1 oz. Cold Espresso Coffee
1/2 tsp Orange Juice
1 strip of Orange Peel
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.

Chocolate Hazelnut Martini:
1.5 oz. Chocolate Vodka
1.5 oz. Creme de Cacao
2.5 oz. Hazelnut non dairy Coffee Creamer
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.


Enjoy!
Peace in the Kitchen!

This is the finished product!