Millionaire Pie

 I live in Texas and apparently this was a favorite Pie at a Ft. Worth Cafeteria in the 1950's. When I was a child in the 50's and 60's this was my favorite dessert that my mother made. I still love it. Apparently, during World War II, it was not easy to have access to Pineapple and Walnuts. If you were able to get these, you must have been a Millionaire. That's how the Pie got it's name, or so the story goes!

Millionaire Pie
1 -  9" Pre-Baked Pie Crust

1 - 15.5 oz. Can of Crushed Pineapple, drained
1 C Flaked Coconut
1 C  Chopped Maraschino Cherries, + 1 C of the Juice.
1 C Chopped Walnuts
1 - 14 oz. Can of Sweetened Condensed Milk
5 TBS of Fresh Lemon Juice
1 - 8 oz. container of Frozen Cool Whip, thawed, Plus additional for Garnish.

In a Large Mixing Bowl:
Pineapple
Coconut
Cherries
Walnuts
Milk
Lemon Juice
Cherry Juice
Mix to combine well.

Gently Fold in The Cool Whip.

Spoon into the Crust.
Garnish the Top with Cool Whip.
Refrigerate overnight.

Enjoy!
Peace in the Kitchen!

Cinnamon, Raisin Bread Grilled Cheese with Jalapeño Jelly

This has  to be one of the most decadent Grilled Cheese Sandwiches, ever! Well, maybe in Texas? I love Grilled Cheese Sandwiches and this combination is very Texas Gourmet.
This is made with Trader Joe's amazing Cinnamon Swirl Bread. (Pepperidge Farm makes a good one too.) I love the combinations of flavors in this sandwich. I can't take credit for this recipe, I adapted it from Food52.

Cinnamon, Raisin Bread Grilled Cheese with Jalapeño Jelly

This recipe is for one sandwich.

2 slices of Trader Joe's Cinnamon Swirl Bread
1 TBS Butter, softened
1/2 C grated Extra Sharp Cheddar Cheese
Pickled Jalapeño Slices
2 TBS Jalapeño Jelly. I make my own!  (homemade recipe included at the end of this)

Heat a skillet or griddle.

Spread the Butter on both sides of each slice of Bread.
Grill them Buttered side down for 2 minutes.
Flip and grill the other side.
Put Cheese and a few Jalapeño slices on one side and Jelly on the other.
When the Cheese melts, flip them together,
Cut on the diagonal to serve.

Serve with a Dill Pickle, Tortilla Chips and Salsa.


Enjoy!
Peace in the Kitchen!


Homemade Jalapeno Jelly

2 C  finely minced Jalapeño Peppers. (I start with 1 pound)
1 1/2 C Apple Cider Vinegar
6 1/2 C Granulated Sugar
6 oz. of Liquid Pectin
6 - 8 drops of Green Food Coloring

In a non aluminum saucepan on high heat:
Peppers
Vinegar
Sugar
Bring to a boil.
Reduce heat and gentle boil for 5 - 7 minutes.
Remove from heat and skim off the foam.
Stir in Food Coloring and Pectin.
Pour into Sterilized Jars. (I use small canning jars because I give them for Christmas gifts)
Seal immediately.
As they sit, you'll hear the lids pop when they are sealed completely.

This is the beginning step.

This is beginning to boil.

Canning the Jelly.

Love the color!

Enjoy!
Peace in the Kitchen!

British Pear, Apple and Raisin Pudding

I know that we have so many recipes for Crumbles, Brown Betty, Cobblers and Crisps, but I'm still fascinated by this British Pudding.


British Pear and Apple Pudding

Here's what you'll need:
Preheat the oven to 400 degrees
1 - (2-3 quart) Deep Casserole Dish


4 Pears, peel and chop
5 Apples, peeled and chopped
1/2 C Golden Raisins
The Juice and Zest of 1 Lemon
1/2 C Water
2 C Flour
16 TBS  Butter, chilled, divided and cubed. (reserve 1 TBS and cut the remaining into small pieces)
1/3 C Toasted Sunflower Seeds
1/4 C Roasted Pistachio Nuts, chopped
1/3 C Rolled Oats
1/3 C Almonds, chopped
3 TBS Granulated Sugar, divided


In the Casserole Dish:
Pears
Apples
Raisins
Lemon Zest
Mix well.

Add:
Lemon Juice
Water

In a large mixing bowl:
Flour
Butter pieces, all but the reserved TBS.
Mix with with your hands to create a crumble keeping some visible pieces of Butter.

Add:
Sunflower Seeds
Pistachio Nuts
Oats
Almonds
2 TBS Granulated Sugar
Stir well to combine.

Dot the Fruit with the Crumble mixture.
Dot the Crumble with the  remaining 1 TBS of Butter pieces.
Sprinkle with remaining TBS of Sugar.

Bake for 40 minutes.
It should be golden brown.
Serve warm with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Easy Fruit Crisp baked in a Bundt Pan

I recently received this from a friend in Michigan. Thank you Linda for sharing this recipe. This is an easy recipe reminiscent of one that my Grandmother used to make. Her recipes had to be simple because our family would show up without notice. She had to have something wonderful to serve and this would have been her choice. She had a well stocked Pantry and all of these ingredients would have been readily available. That's why I love this. We also have a well stocked Pantry.
Any canned Fruit Pie filling can be used for this.

Easy Fruit Crisp baked in a Bundt Pan

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Bundt Pan brushed liberally 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. (I recommend a simple design like the classic Kugelhopf Pan. Here are two pictures of pans I use.

2 cans of your favorite Pie filling
2 C Bisquick
1/2 C Granulated Sugar
8 TBS Butter, melted
1 C chopped Pecans

Pour the Pie filling into the pan.
Sprinkle evenly with Bisquick.
Sprinkle evenly with Sugar.
Pour the butter evenly over the Sugar.
Sprinkle evenly with Pecans.
Do not mix!

Bake for 45 minutes.
Remove the pan and scoop individual servings into bowls and top with a scoop of Vanilla Ice Cream!

Enjoy!
Peace in the Kitchen!

Breakfast Raisin Cinnamon Bread Pudding and Terry's favorite Bread Pudding with Sauce options

This is the breakfast casserole that we make when we have guests or family from out of town. We also make Hash Brown Egg Nests in Muffin Tins. Both are incredibly tasty and great for a Breakfast crowd.
I have a recipe on the Blog for my favorite Dessert Bread Pudding recipe. It's the only one I make and have been making it for years. It's served with a choice of sauces. I'll add it at the end of this recipe.

Breakfast Raisin Cinnamon Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan brushed liberally 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 Loaf of Pepperidge Farm Swirl Raisin Cinnamon Bread or Trader Joe's Cinnamon Swirl Bread, cut into 1" cubes.
8 oz. Cream Cheese, chilled and cut into small cubes.
1/2 C Brown Sugar
8 TBS Butter, cubed
2 TBS Lyle's Golden Syrup
6 Eggs
2 C Heavy Cream
2 TBS Cinnamon
1 tsp Nutmeg
1 tsp Vanilla


In a saucepan on medium heat, whisk together:
Butter
Brown Sugar
Golden Syrup
Heat until the butter and sugar melt and the consistency is smooth. Whisking constantly.
Pour into the pan.

Sprinkle half of the Bread cubes into the pan.
Top with an even layer of the Cream Cheese cubes.
Add the final layer of Bread cubes.

In a mixing bowl, whisk together:
Eggs
Heavy Cream
Cinnamon
Nutmeg
Vanilla
Whisk well.
Pour evenly over the casserole.
Gently press the bread so it's all soaked in the Egg batter.
Cover with plastic wrap and refrigerate over night.
Bake uncovered 35 - 45 minutes.
It should be golden brown and set.
Remove the pan to a rack and cool for 10 minutes.
Cut into squares to serve and dust each serving with Confectioner's Sugar.

NOTE:
Warm some Maple Syrup and serve it on side to drizzle over the pudding.

Enjoy!
Peace in the Kitchen!



Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.

Terry's Bread Pudding:

1 Baguette, sliced
1 Quart of Milk (4C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.


Rum or Brandy Sauce:

1 C Sugar
1/2 C Butter, melted
1 Egg, beaten
1/4 C Brandy or Dark Rum ( my preference for Rum is Mount Gay Eclipse Dark Rum) Use Bourbon for the Bourbon Bread Pudding Recipe that follows.
1 tsp Vanilla

Heat Sugar and Butter in a saucepan
Add Egg, whisk well
Remove from heat
Add Rum or Brandy
Whisk well and return to heat until it thickens, whisking
Remove from heat and add Vanilla
Enjoy!
Peace in the Kitchen!

Potato Salad

Summer in Michigan meant picnics at my Grandparent's house, at Aunt Faye's , in the back yard and during our summer vacations with relatives at Higgins Lake.

We have a portable picnic table that we keep in the trunk of our car in the summer so we can enjoy picnics on the side of the road as we travel. We took this idea from our friends in the South of France.

The most popular Picnic dish would have to be Potato Salad.

I believe that my Grandmother made the best!

She never had a recipe for it, nor do I.

We knew it had to have Potatoes, Hard Boiled Eggs, Onion, Celery, Pickle Relish, Mustard Mayonnaise, Paprika, Salt and Pepper.

She would boil peeled potatoes, cool them completely, hold one in her hand and begin randomly cutting them with a paring knife over a large crock bowl.

One rule was that for as many boiled potatoes she made, she made an equal number of hard boiled eggs She always mixed the "dressing" separately and added it at the end. The amount of ingredients depended on how many people there were for lunch and that determined how many potatoes and eggs.

I also know that she would refrigerate the large bowl of prepared salad before she served it because it would soak up the dressing in the refrigerator and then she would have to add additional mayonnaise.

Here's my attempt to create my Best of the Best recipe for Potato Salad.

8  Yukon Gold Potatoes that are peeled, boiled and then randomly cut with a paring knife over the bowl.

8 Hard Boiled Eggs cut with a paring knife, into the Potatoes.

The Sauce or Dressing consists of ( these amounts are approximate)

In a separate bowl, combine:

1 C of diced Celery

1 C of diced Onion

1/2 C of Pickle Relish

2 or more TBS of Yellow Mustard ( we always refer to this as Kid Mustard) , nothing fancy like Dijon

2 C of real Mayonnaise, additional as need at the end

Salt

Pepper

Fold the Sauce into the bowl with the Potatoes and Eggs

Refrigerate 

Add Additional Mayonnaise as desired

Sprinkle with Paprika just before serving.

Enjoy!
Peace in the Kitchen!

Krispies and Blueberry Cake

That's right, Krispies. But, what are they? I have no idea. Are they a bar? Are they some sort of cookie? Is it a dessert of some kind? I'll just have to make them and see.
I'm getting a bit nostalgic, we're heading to the 2015 MCC sale in Kansas. This is our annual trip to attend the Mennonite Central Conference Sale. It's a gathering of Mennonites and Amish to sell their wares and raise money for Mission work around the world. It's a fun weekend of wandering around visiting food stands, the plant and flower bulb sales, recipe books, homemade decorative items, an entire section of tools and farm implements that are auctioned and of course the Quilt auction that seems to last all day. Oh, I forgot to mention, homemade ice cream, cookies and pies. And the building that's called Feed the Multitudes where we have lunch. There are so many traditional Mennonite foods and baked goods for sale and demonstrations like Russian hand painted batik eggs. It's a weekend of activities.
I usually head immediately to the booth with vintage recipe books that have been donated by churches and individual families. It's my favorite part of the sale, and the Quilt auction!
As I was thinking about our trip in a couple of weeks, I got out some of the hundreds of recipe books that I have purchased over the years and I thought I'd add these two recipes.
I'll probably find more books and publish many more recipes that have been passed down through generations in the Mennonite and Amish community.
I'm posting these recipes exactly as they are written.

Krispies:
1 c butter or oleo and 1 c brown sugar. Boil for 2 minutes.
Remove from heat and add 1 c nuts.
Crush 24 graham crackers and spread in 8 X 10 pan.
Cover with boiled mixture and coconut.
Bake 10 minutes at 350 degrees.
Do not over bake.

Doesn't that sound yummy? (I added this part)


Blueberry Cake
1/4 pound butter
1 cup sugar
2 eggs, separated
1 1/2 cups flour
1 tsp baking powder
1/3 cup milk
1/4 tsp salt
1 1/2 cups berries
1 tsp vanilla

Cream butte, add sugar, cream together.
Beat yolks of eggs well and add to the first mixture.
Sift flour, baking powder & salt together and add alternating with the milk.
Then fold in the stiffly beaten egg whites and vanilla.
Pour half of the batter into a well greased oblong pan, cover with the berries and then with remaining
batter,
Bake 350 degrees for 35 minutes.
Sprinkle with powdered sugar and cut in two inch squares.

Doesn't that sound yummy too? ( I added this part)

Enjoy!
Peace in the Kitchen!