Chocolate Cream Dessert

I found this recipe in a vintage Mennonite Cookbook from the 60's. It's such a typical dessert that someone would take to a Church supper. I love these old recipes. Many Mennonite Church desserts were made with Jello. I think I dedicated an entire post to Jello. This one is made with Hershey's Chocolate and Almond Candy Bars. This is such a 60's dessert! This takes regular sized Hershey's Candy Bars.
Plan on making this a day ahead of serving. It needs to be refrigerated of 24 hours.

24 Graham Crackers, finely crushed)
4 TBS Butter, melted
1/3 C Granulated Sugar
24 regular sized Marshmallows
6 Hershey's Milk Chocolate Bars with Almonds
1 C Whole Milk
1 pint Heavy Cream

In a small bowl:
Cracker Crumbs
Butter
Mix well by hand and set aside.

In a Double Boiler on medium heat:
Milk
Marshmallows
Candy Bars (broken into pieces)
Heat until everything is melted.
Set aside to cool.

In a medium bowl, with an electric hand mixer:
Heavy Cream
Beat until stiff peak.
Gently fold into the cooled Pudding Mixture.

Butter a 9" X 13" baking dish.
Press 1/2 of  the Graham Cracker mixture evenly in the bottom of the dish.
Pour in the Pudding  and spread evenly.
Sprinkle the rest of the Graham Cracker Mix evenly over the top.

Cover with plastic wrap and refrigerate for at least 24 hours.

Enjoy!
Peace in the Kitchen!

Hatch Chile Pie with Cornmeal Crust

I love Hatch Chiles and we always have them in our freezer. We have an annual Hatch Chile Festival at one of our local Markets. During the Festival there's a Hatch Chile Recipe contest and I enter it every year. I've been a finalist several times. I usually enter a sweet recipe. I like the combination of Chocolate and Hatch Chiles. I've also entered a few savory recipes.
I created this for the contest. I love this Pie.

Hatch Chile Pie with Cornmeal Crust:

Here's what you'' need:
Preheat the oven to 350 degrees
1 - 10" Springform Pan. It can also be made in a  10" Cast Iron Skillet.
Aluminum Foil
Dried Beans or Pie Weights

Crust ingredients:

1 1/3 C Cornmeal
2/3 C Flour
1/2 tsp Salt
1/2 C Crisco Shortening
1/4 C Cold Water

Filling ingredients:

1 1/2 C Heavy Cream
1 1/2 C Whole Milk
4 Complete Eggs, beaten
3 Egg Yolks, beaten
1/4 tsp Salt
1/8 tsp tsp Pepper
1/8 tsp Nutmeg

1 C  shredded Queso Quesadilla Cheese
4 Fresh Hatch Chiles, not roasted. Seeded, deveined, cut them in half and julienne into 1/4" strips.

Crust preparation:

In a large mixing bowl:
Cornmeal
Flour
Salt
Whisk well.
Cut in the Crisco with a pastry knife.
Add Cold Water and blend well until a dough forms.

Wrap it in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface:
Roll out the dough into a circle big enough to fit the bottom and sides of the pan.
Pressing it gently to fit.
Trim off the excess dough on the top with a rolling pin rolled across the top of the pan.
Cut a piece of Aluminum Foil to fit the bottom of the pan and cover the dough.
Weight it down with Dried Beans or Pie Weights.
Bake 15 - 20 minutes.
Remove weights and foil.
Continue baking for an additional 15 - 20 minutes until golden brown.

Remove the pan, set aside and leave the oven on.

Filling preparation:

In a large mixing bowl:
Heavy Cream
Milk
Whole Eggs
Egg Yolks
Whisk well.
Add:
Salt
Pepper
Nutmeg

Evenly sprinkle the cheese on the bottom of the pie shell.
Arrange the Julienned strips of Chiles over the Cheese.
Pour the filling into the pan.
Bake for 40 minutes, until the custard sets.
Remove to a rack and cool completely, for at least an hour.
Release the sides of the Springform pan.
Transfer the Pie to a serving platter and slice to serve.

Enjoy!
Peace in the Kitchen!

Broccoli Cauliflower Casserole

Here's another very basic casserole dish that I'm posting, only to have a copy of it, for any possibility of a Hippy in the Kitchen Cookbook.

Broccoli Cauliflower Casserole:

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

1/2 C Italian Herb Bread Crumbs
1/4 C + 2 TBS grated Parmesan Cheese, divided.
2 TBS Butter, melted
1 1/2 tsp Italian Seasoning, divided
1 (16 oz.) package of Frozen Broccoli Florets, thawed and cut into bite sized pieces.
1 (16 oz.) package of Frozen Cauliflower, thawed and cut into bite sized pieces.
2 TBS Butter
1 Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1/4 tsp Pepper
1 1/4 C Whole Milk
4 oz. Cream Cheese, cubed.

In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted
1/2 tsp Italian Seasoning
Whisk well and set aside.

In a large skillet on medium heat:
2 TBS Butter, heat until melted.

Add:
Onion
Saute for 5 minutes.

Add:
Flour
Remaining Italian Seasoning
Garlic Salt
Pepper
Stir to mix well.

Add:
Milk
Cook and stir until it begins to thicken.

Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until the Cream Cheese melts.

Add:
Broccoli
Cauliflower
Stir to coat well.
Pour into the baking dish.
Sprinkle evenly with Bread Crumbs.
Bake 40 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!

Green Bean and Tomato Casserole

I'm only posting this recipe so I can have a copy of it just in case I write The Hippy in the Kitchen Cookbook!
It's pretty basic, but one of my favorite side dishes. I also love a good casserole recipe.

Green Bean and Tomato Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart rectangle baking dish, coated with a non stick vegetable spray.
1.2 C Italian Herbe Breadcrumbs
1/4 C + 2 TBS Grated Parmesan Cheese, divided
4 TBS Butter, divided
1 medium Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1 tsp Dried Thyme
1/4 tsp Pepper
2 C Whole Milk
2 pounds of Fresh Green Beans, trimmed and cut into 1 1/2" pieces, steamed.
4 oz. Cream Cheese, cubed
2 C Grape Tomatoes

In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted.
Whisk well and set aside.

In a large skillet on medium heat:
Melt remaining Butter.

Add:
Onion and saute for 5 minutes.

Add:
Flour
Garlic Salt
Thyme
Pepper
Stir to combine well.

Add:
Milk
Stir and cook until it begins to thicken.

Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until Cream Cheese melts/

Add:
Green Beans
Tomatoes
Stir to mix well.
Pour into the Casserole Dish.
Sprinkle with Bread Crumb mixture.
Bake 25 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!

Tomatillo Jalapeno Relish and Jalapeno Relish

I created a Jalapeño Relish that is a Best of the Best Recipe. I'll repost it at the end of this new recipe.
This is a another relish to serve as a condiment.

We eat a lot of jalapeños in Texas. We love the heat of the peppers. You can  find them used in many traditional and contemporary recipes.
This is a classic Texas Relish.
I serve this as a Tex - Mex Bruschetta on toasted sliced of French Baguette with Goat Cheese.
Spread some Goat Cheese on the toast and top it with this relish


Tomatillo Jalapeno Relish:

1 pound of Tomatillos, husked, rinsed and roughly chopped.

Tomatillos

2 Red Bell Peppers, diced
1 Green Bell Pepper, diced
8 Scallions, sliced
4 large Jalapeños, seeded and diced
2/3 C Apple Cider Vinegar
.1/2 C Corn
1/4 C Brown Sugar
1 TBS chopped fresh Cilantro
1 tsp Salt
` Garlic Clove, minced
1/4 tsp Cayenne Pepper
1/4 tsp Cumin

In a saucepan on medium heat:
Add all ingredients and bring it to a boil, stirring often.
Reduce the heat to low and simmer gently 30 minutes, until it thickens, stirring often.
Transfer to a storage container with a cover, set aside, uncovered to cool completely.
Cover and refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!


This is my original recipe for Jalapeño Relish. We eat a lot of Jalapeños in Texas.
I serve this as a condiment.  It's one of my Best of the Best recipes.

Jalapeño Relish:

1 lb. Jalapenos

1 Medium Onion, 1/2 lb.

 4 Medium Carrots, 1/2 lb.

1 Large Red Pepper, stemmed and seeded.

3 1/2 C Sugar

2 C Apple Cider Vinegar

1 TBS Mustard Seeds

1 TBS Dill Seeds

Cut Jalapenos in half lengthwise, seed them and julienne into 1/4" strips.
Shred the  Onion, Carrots and Red Pepper in a Food Processor, or Julienne them by hand.

Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.

Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.

Add Spices & continue to simmer for an additional 45 minutes.

Remove.

Cool to room temperature

It will continue to thicken as it cools

Drain most of the liquid and store in a covered container in the refrigerator.

Keeps up to two weeks refrigerated

May be canned and stored for future use.

Enjoy!
Peace in the Kitchen!

Rancho de Chimayo Cocktail

We had the opportunity  to visit Chimayo, New Mexico. It's truly a magical and mysterious place. I could talk about it for hours, but research it to find out what an amazing place it is. We plan on returning.
Here's an interesting cocktail from Chimayo. It was invented at the Rancho de Chimayo. It provided a  happy way of using the cider from their Apple Orchards.
Here are a few photographs of the El Santuario de Chimayo.

Chimayo Cocktail:

This recipe makes one serving.

Here's what you'll need:
A Cocktail Shaker with a Strainer
6oz - 8oz  tall glasses

Ice Cubes
1 1/4 oz. Tequila
2 oz. Apple Cider
1 1/2 tsp Fresh Lemon Juice
1 1/2 tsp Creme de Cassis ( Sweet Dark Black Currant Liqueur)

Fill the Cocktail Shaker with 6 - 8 Ice Cubes
Add all of the ingredients.
Shake well about 6 - 7 times.
Strain into a Glass and serve.

Enjoy!
Peace in the Kitchen!

Espresso Cream Pie

I happen to love Espresso Coffee. I learned to appreciate it in the early 70's when I was living in Europe. I had never had coffee before then so I learned to drink the best. When I came home, I brought my stovetop Bialetti Espresso maker with me. I've had one since then.
Here's an unusual Pie with the taste of really good Espresso. I only use Medaglia d'Oro Instant Espresso Coffee. I bake with it a lot and I also use it for a quick cup of great Espresso.
This pie is served with an Espresso Whipped Cream, recipe included.

Espresso Cream Pie

Here's what you'll need:
Preheat the oven to 350 degrees. This is only to bake the crust. The pie is not baked.
1 - 9" Pie Pan

Chocolate Espresso Crust ingredients:

1 1/2 C Chocolate Wafer Crumbs. (about 30 wafers)
1 /4 C Granulated Sugar
6 TBS Butter, melted
2 tsp Medaglia d'Oro Instant Espresso Coffee

Filling ingredients:

4 TBS Medaglia d'Oro Instant Espresso Coffee
3 C Heavy Cream
3 C Granulated Sugar
3 TBS Cornstarch
2/4 tsp Salt
4 Egg Yolks, beaten
2 TBS Butter, softened
2 TBS Kahlua Coffee Liqueur

Whipped Cream ingredients:

1 C Heavy Cream
4 tsp Sugar
2 TBS Medaglia d'Oro Instant Espresso Coffee

Crust preparation:

In a small mixing bowl:
Cookie Crumbs
Sugar
Whisk well.

Add:
Butter
Medaglia d'Oro
Mix well with a fork.
Press evenly on the bottom and up the sides of the Pie Pan.
Bake 8 - 10 minutes.


Filling preparation:

In a saucepan on medium high heat:
4 TBS of Medaglia d'Oro Instant Espresso Coffee
Heavy Cream
Whisk well.
Continue whisking until just before it boils.
Remove from heat.
Transfer to a bowl.

Rinse and dry the saucepan.
Add:
Sugar
Cornstarch
Salt
Whisk well.

Add:
Coffee flavored cream
Egg Yolks
Cook on Medium heat.
Whisk constantly until it boils.
Reduce heat to a simmer for 3 minutes.
Remove from heat.

Add:
Butter
Kahlua
Whisk well.
Cover with plastic wrap directly on the top of the filling.
Allow to cool at least 15 minutes.
Remove the plastic wrap.
Whisk one more time.
Pour into the crust.
Refrigerate while making the Whipped Cream.


Whipped Cream preparation:

In a mixing bowl with an electric hand mixer.
Heavy Cream
Sugar
Beat until soft peak.
Gently fold in Medaglia d'Oro Instant Espresso Coffee

Serve the Whipped Cream as a garnish on individual servings.

Enjoy!
Peace in the Kitchen!