Tropical Fruit Salad

This recipe is part of my All American Picnic recipes post. I respoted it as an individual recipe to share.
The recipe is very forgiving and you can certainly customize it.
See NOTE below.


Tropical Fruit Salad:

2 Ripe Bananas, sliced
4 Kiwis, sliced, 1 C
1 Papaya, diced, 1C
Pineapple Chunks, 4C
Mango, diced, 2C
Coconut, fresh grated, 1C ( I used chipped Coconut. it looks better)
Seedless Grapes, halved. Add as many or as few as you like.
2 peeled sectional Oranges

Mix the fruit together in a container and top with the following dressing:

1/4 C Coconut Milk (it comes in a can and it has the consistency of Sweetened Condensed Milk) You shouldn't be able to shake it like the liquid Coconut Milk. It's thick, but there's liquid on the bottom. It separates. I only use the thick creamy part that rises to the top. You can remove it from the can and whip the top to create a great whipped Coconut cream. It can be used a dip for fruit. You can also put it all in a bowl and whip it together with the liquid. It's very versatile.
1 TBS Fresh Key Lime Juice
1TBS Fresh Lemon Juice

NOTE:
I cut all of my fruit the size of the pineapple chunks, except for the Bananas. I added the sliced Bananas just before serving.
I added an entire Papaya, which was more than 1 C.
I added 3 additional Kiwis.
I used 2 Mangoes
I added additional Coconut.
I did not increase the recipe of the Dressing.


Enjoy!
Peace in the Kitchen!

Peach Rhubarb Cornmeal Cake

One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Cake.

Peach Rhubarb Cornmeal Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform 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.
Heavy Duty Aluminum Foil: Tightly wrap the bottom and sides of the pan to seal the juices in as the cake bakes.

2 C of 1/4" ripe Peach slices. (3 - 4 Peaches)
1 1/2 C of 1/4" pieces of Rhubarb
1 tsp Lemon Juice
1 C Granulated Sugar, divided
8 TBS Butter, room temperature
1 1/3 C Flour
1/2 C Cornmeal
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
1/3 C Dark Brown Sugar
3 Large Eggs, room temperature
1/3 C Orange Juice (freshly squeezed)
1 TBS Pure Vanilla

In a large mixing bowl:
Peaches
Rhubarb
Lemon Juice
1/4 C Granulated Sugar
Gently toss to coat well and set aside for at least 5 minutes. Stir occasionally.

In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Whisk well and set aside.

In a Stand Mixer  on medium speed,with a paddle attachment:
Butter
Brown Sugar
Remaining Granulated Sugar
Beat 5 minutes.

Add:
Eggs
Beat until fully incorporated.

Add:
Orange Juice
Mix just until combined well, at least 1 minute.
Reduce to low speed and gradually add the Flour mixture.
Mix just until incorporated, so not over mix.

Arrange the Peach slices in the bottom of the pan.
Arrange the Rhubarb over the peaches.
Evenly distribute all of the juice in the pan.
Spoon the batter evenly over the fruit.

Bake for 35 - 45 minutes.
The top should be golden brown and a tooth pick in the center should come out clean.
Remove the pan to a rack for 10 minutes.
Release the Pan from the bottom.
Invert the cake onto a serving platter and allow to cool completely.

Garnish each serving with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!

Gingerbread in a Loaf Pan with Orange flavored Whipped Cream

I was reviewing recipes that I've had in a folder, waiting to be posted, and I came across this one. We love Gingerbread and there are so many varieties. I keep testing and baking and trying to compare recipes and come up with a favorite. Here's one that we love. Maybe the fact that it's made in a loaf pan makes it unique, as opposed to a shallow pan.

Gingerbread in a Loaf Pan with Orange flavored Whipped Cream

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. It's a foolproof pan release.

1 1/2 C Flour
1 TBS Ground Ginger
`/2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Salt
1/4 tsp Allspice
1/4 tsp Ground Cloves
1/2 C Buttermilk
2 tsp Pure Vanilla
8 TBS Butter, room temperature
1 C Dark Brown Sugar
1/2 C  Lyle's Black Treacle (I prefer this to Dark Molasses, however, you can use Dark Molasses if you can't find Black Treacle) I use Lyle's Golden Syrup whenever a recipe calls for Corn Syrup. It's the only syrup that I use in my Pecan Pie recipe.
2 Large Eggs, room temperature

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

In a small bowl:
Buttermilk
Vanilla
Whisk well.

During the preparation stage, don't over mix the batter after adding each ingredient to the Butter and Sugar.

In a Stand Mixer with a Paddle Attachment, on medium speed:
Butter
Brown Sugar
Beat 5 minutes.

Add:
Molasses
Mix just until incorporated.
Add:
Eggs
Mix just until incorporated.

Scrape the bowl.
Add:
1/3 of the dry ingredients an mix on low just until incorporated.

Add:
1/2 of the Buttermilk.
Mix until smooth.
Add:
another 1/3 of Flour and mix well.
Add:
Remaining Buttermilk
Mix well.
Add:
Remaining Flour and mix until fully incorporated and smooth.

Pour the batter into the pan.
Bake for 45 minutes.
A toothpick in the center should come out clean.

Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a rack to cool completely.

Serve each slice with a dollop of Orange Whipped Cream.

Orange Whipped Cream:
1 C Heavy Cream
2 TBS Granulated Sugar
1/2 tsp Vanilla
1 tsp Fresh Orange Juice
1 tsp Orange Zest

In a bowl with an electric hand mixer:
Beat the Cream to soft peak.
Add:
Sugar
Vanilla
Orange Juice
Beat until stiff peak.
Fold in Zest by hand.


Enjoy!
Peace in the Kitchen!

Tex - Mex Red Organic Quinoa served as a Side Dish or Main Dish Salad.

Here's a really nice Side Dish or Main Dish Salad.
If served as a salad, I would add slices of Avocado and a dollop of Sour Cream. You can also add Dried Cranberries, Fresh Blueberries and Chopped Pecans.

Tex - Mex Quinoa

1 TBS Olive Oil
2 Cloves of Garlic, minced
1 1/4 C Vegetarian Chicken Broth
1 C Organic Red Quinoa, uncooked and rinsed
1 (14.5oz.) can of Ro-Tel Tomatoes
1 (15.5oz.) can of Black Beans, drained and rinsed
1 1/2 C Corn
1/2 tsp Cumin
1 tsp Adobo Seasoning
1/4 C Chopped Fresh Cilantro

Garnish:
Shredded Queso Quesadilla

In a large saucepan on medium high:
Oil, until hot

Add:
Garlic
Broth
Quinoa
Tomatoes
Beans
Corn
Cumin
Adobo Seasoning
Reduce to simmer and cook for 25 minutes, stirring occasionally.

Fold in Cilantro just before serving.
Garnish individual servings with Shredded Cheese.

Enjoy!
Peace in the Kitchen!

Caramel Apple Cake

This recipes is from a story about "Naked Cakes" in Southern Living Magazine. It came from Life, Love and Sugar and inspired by a cake recipe from Javacupcake who probably got it from another source.
After blogging about food for over 3 years I've learned that very few recipes are original. I create original recipes and I always note that in the post. Many recipes are adapted and that can count as an original.
When I see a recipe like this, I wish I had created it.
I think there's a trend in cake decorating to create a cake that's "not decorated". They're referred to as Naked Cakes. They are easy to make for the beginning baker and they still have the appearance of creativity and professionalism.
I hope you take time to make this incredible cake and serve it at a family gathering. I know I
will.

Caramel Apple Cake

Here's what you'll need:
Preheat the oven to 350 degrees
4 - 8" round cake pans 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. It's a foolproof method for releasing cakes, especially intricately designed Bundt Pans.
Homemade Whipped Cream for serving.

The Cake:

8 TBS Butter, room temperature
1 C Granulated Sugar
3/4 C Brown Sugar
3 Eggs
1 tsp Vanilla
1 tsp Apple Pie Spice
1/2 tsp Cinnamon
2 C Flour
1 C Buttermilk
1 tsp Baking Soda
1 TBS Vinegar

Caramel Sauce:

1 C Granulated Sugar
6 TBS Salted Butter, cubed, room temperature
1/2 C Heavy Cream, room temperature

Apples:

6 Large Apples, chopped. (I use Jonagold)
2 tsp Fresh Lemon Juice
1/2 tsp Nutmeg
3 tsp Cinnamon
3/4 C Brown Sugar

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

Add:
Eggs and beat until incorporated.

Add:
Vanilla
Apple Pie Spice
Cinnamon
Mix just until incorporated.

Add:
Flour
Buttermilk
Alternate beginning and ending with Flour.
Mix just until combined, don't over mix.

In a small bowl:
Baking Soda
Vinegar.
Whisk together.
Add to the batter and mix just to combine.

Evenly distribute the batter among the 4 pans.
Bake 15 - 18 minutes. A toothpick in the center should come out clean.
Remove the pans to a rack and cool for 5 minutes.
Invert the cakes onto a rack to cool completely.

Caramel Sauce preparation:

In a large Saucepan on medium high heat:
Sugar
Heat for 5 minutes, whisking until melted, about 5 minutes.
Continue until it begins to turn Amber in color.
At this stage it's easy to burn the sugar. Watch it carefully.
Remove from heat and gently begin adding the Butter, whisking constantly.
Add:
Heavy Cream, gradually and whisk just until combined.
Set aside to cool completely.

Apple preparation:

In a large saucepan on medium heat:
Apples
Lemon Juice
Nutmeg
Cinnamon
Brown Sugar
Toss to coat well.

Add:
Butter and continue cooking for 30 minutes.
Stirring occasionally.
Remove from heat and set aside.
Allow to cool for at least 30 minutes.

Transfer one cake to a serving platter or cake plate.
Drizzle about 5 TBS of Caramel over the top of the cake.
Top it off with about 1/4 of the Apple mixture.
Repeat the layers with the remaining cakes.
Drizzle remaining Caramel over the last layer of Apples, on the top of the cake.

Serve with Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Corn Muffins with Orange Zest, dipped in Orange Butter

How could there possibly be a new recipe, a different recipe, a better recipe for a Corn Muffin?
It's like my collection of Corn Casseroles, the possibilities are endless. Dipping the Muffins in Orange Butter just takes these to a level of decadence!
Here's my latest Corn Muffin recipe.

Corn Muffins with Orange Zest, dipped in Orange Butter:

Here's what you'll need:
Preheat the oven to 400 degrees
1 - Muffin Tin sprayed well with a non stick vegetable spray. I use my Pan Release Mix, it guarantees perfect release every time. (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.

3 C Cornbread Mix
2 Eggs
3/4 C Sugar
1/2 C Buttermilk
8 TBS Butter, melted
The Zest of 1 Orange
1 C Cooked Corn, drained

In a large bowl with an electric hand mixer:
Eggs
Sugar
Whip the Sugar into the Eggs and beat until well mixed.

Fold in, by hand:
Sour Cream
Buttermilk
Mix well.

Fold in:
Butter
Orange Zest
Corn

Fill each cup of the pan with enough batter to come just under the top.
Bake 15  - 20 minutes. The tops should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Remove the Muffins, Dip the tops in the Orange Butter.
Transfer to a serving platter.


Orange Butter:

The Juice of 1 Navel Orange.
8 TBS of Butter, melted
1/2 C Granulated Sugar
Mix well until completely incorporated.
Do not refrigerate. (you can refrigerate any left over but the muffins are dipped in this butter)
Set aside until the Muffins are baked.

Enjoy!
Peace in the Kitchen!

Fried Green Tomato Eggs Benedict with Smoked Gouda Grits

We recently visited Rosemary Beach and Seaside, Florida. It was an amazing place with a variety of incredible restaurants.
One of my favorite breakfasts was at The Great Southern Cafe in Seaside.
This is the recipe I've decided to add to my blog.
Let me first explain it. It starts with a Toasted and Buttered English Muffin. Each half was topped with a Southern Fried Green Tomato, Cracked Black Pepper Cream Gravy and a perfectly Soft Poached Egg. It's served with a side of Smoked Gouda Grits.
It doesn't get much better than that for a Great Southern Cafe Breakfast.

This is the Breakfast photo from the Great Southern Cafe.

These are my Poach Pods. They are incredible.

Fried Green Tomato Eggs Benedict with Smoked Gouda Grits

Here's what you'll need:
Preheat the oven to 250 degrees. (to keep the Tomatoes warm after preparing them)
1 Sheet Pan with a paper towel covered rack on top.
1 Sheet pan lined with foil or Parchment Paper to keep the Tomatoes warm in the oven.
Silicone Poach Pods to make the perfect Soft Poached Eggs. (photograph to follow)
2 - shallow bowls for dipping and dredging.

You'll need Toasted English Muffins, a recipe of Fried Green Tomatoes, a recipe of Smoked Gouda Grits, a recipe of Cracked Blacked Black Pepper Cream Gravy. (All recipes to follow)


Fried Green Tomatoes:

2 Large Green Tomatoes, sliced 1/2" thick.
Salt and Pepper to taste.
Buttermilk
1/4 C Vegetable Oil for frying
1 C Cornmeal
1/4 C Flour
1/2 tsp of Cajun Seasoning

Season both sides of the Tomato slices with Salt and Pepper.
Place them on the paper towel lined rack and allow them to sit for at least 5 minutes.

Put them in a shallow bowl and cover completely with Buttermilk.

In a large skillet on medium heat:
Oil, enough for frying.
Heat the oil.

In another shallow bowl:
Flour
Cornmeal
Seasoning
Whisk well

Dredge the tomatoes in the Cornmeal/Flour mix.
Coat both sides and the edges.
Gently place them immediately in the hot oil,
Fry for 3 - 5 minutes on each side, until golden brown.
Don't crowd the pan.
When each batch is fried, put them on the foil lined pan in the oven to keep warm until all slices are fried.
Keep them warm until ready to assemble.

Cracked Black Pepper Cream Gravy:

8 TBS Butter, melted
1/2 C Flour
2 C Water
2 C Whole Milk
A pinch of Salt
1/2 tsp Fresh Cracked Black Pepper, mote to taste if desired.

In a skillet on medium heat:
Butter
Flour
Whisk constantly until lump free and smooth.

In a 4 C measuring cup or a bowl:
Water
Milk
Whisk well.
Gradually add 3 C to the skillet and whisk constantly.
Bring to a boil.
Reduce heat and add additional milk to desired consistency.
Continue to cook , whisking for 5 minutes.
Season with salt and all of the Black Pepper. (additional to taste)
Keep warm until ready to serve.

Poached Eggs:
I use Silicone Poach Pods.
Cook the Eggs according to package directions.
They make the perfect soft cooked eggs for this recipe.
Make two Eggs for each serving.


Smoked Gouda Grits:

4 C of Vegetarian Chicken Broth. (regular for non vegetarians)
1 C Heavy Cream
2 C Yellow Corn Grits
1/4 pound of Butter cut into small pieces
1 can of Creamed Corn
1/2 pound of Smoked Gouda Cheese, shredded

In a saucepan, heat the Broth to a boil.
Add Grits and stir continuously
Reduce to simmer and cook for about 45 minutes stirring often.
Add Cream
Gradually stir in pieces of Butter stirring continuously.
Add Corn and mix well
Gradually add the Cheese until all is melted and creamy and smooth.

The assembly is pretty comparable to traditional  Eggs Benedict.
Place two halves of the English Muffins on each serving plate. Spoon some Gravy on the Muffins.
Top each half with a slice of Fried Green Tomato and an Egg.
Spoon a serving of Grits on the side.

Enjoy!
Peace in the kitchen!