Monday, June 8, 2015

Anne's Snickerdoodle Cookies

This is our family Snickerdoodle Cookie Recipe.

Anne's Snickerdoodle Cookies

Here's what you'll need:
Preheat the oven to 400 degrees.

In a large mixing bowl:

1 C Shortening (part Butter)
1 1/2 C Granulated Sugar
2 Eggs
Mix well with an electric hand mixer.

Sift in 2 3/4 C Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1/3 tsp Salt
Continue mixing until well combined.

Use a 1 1/2" Cookie Scoop to form the cookies.

Roll each ball in a mixture of 2 TBS Sugar and 2 TBS Cinnamon, whisked together in a small bowl.

Place the cookies 2" apart on a Parchment Paper lined Sheet Pan.
Bake for 8 - 12 minutes.

Enjoy!
Peace in the Kitchen!


Saturday, June 6, 2015

Hawaiian Roll Baked Sliders

This recipe came from a family friend. They can be made with Vegetarian Hickory Smoked Turkey Deli Slices.




1 1/2 pounds of shaved Ham or Vegetarian Deli slices.
1 pound of sliced Swiss Cheese
Cream Cheese , room temperature and spreadable.
2 packages of Hawaiian Rolls, no other roll can be substituted.

Make the sandwiches on a heavy duty foil lines sheet pan.

Begin by assembling the sandwiches:
Separate the rolls and spread a good amount of Cream Cheese on both halves.
Place the bottom half of the rolls on the sheet pan. Make sure they fit tightly in the pan.
Top each half with some ham, then cheese and put the top on to create a sandwich.

In a saucepan on medium heat:
1 1/2 sticks of Butter
1 1/2 TBS Dijon Mustard
1 1/2 TBS Worcestershire Sauce. (I use a vegetarian Worcestershire Sauce)
1 1/2 TBS Minced Onion
Mix well and heat.
Pour the mixture evenly over the tops of all of the sandwiches.
Cover the pan with foil and refrigerate overnight.
Just before serving, bake uncovered at 350 degrees for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!




Christmas Candy?

I'm not sure this should be the correct name for this recipe but it was given to me by the mother of our best friend. It's their family recipe. We've known the family since the birth of their first child, who happens to be the one in this story that got married. You know, the kind of recipe that Grandma always made at Christmas time, the recipe that the kids identified with Christmas and Grandma? The kids all called it Christmas Candy.
We recently attended the wedding of our best friend's daughter. We all got together a week before the wedding and had a great time reminiscing about our family friendship. We all helped cook for all of the guests coming to the house the days preceding the wedding. The wedding was out of town, in another State than the one we all live in.
My wife made her famous Cinnamon Rolls that the kids remembered eating when they were little. We made Chocolate Chip Cookies, because everyone loves them and you can never have enough cookies when there's a crowd. Grandma also made sandwiches that the kids love. They're sliders made with Ham and Cheese on Hawaiian Rolls that are slathered with Cream Cheese, topped with a sauce and baked in a Jelly Roll Pan lined with foil. I have that recipe too and I may post it at a later date. They were also amazing.
And........ Grandma made her famous Christmas Candy even though the wedding was in May.
The kids requested this recipe. As I watched her make them, I was told the history of the recipe and that every Christmas she made them. This is the kind of recipe that I love to hear about, make and blog about.
After all of this, realize that I've written the recipe exactly as I was given it as she was making them.
It's one of those recipes that only a Grandmother can explain, after making them for over 30 years.

Christmas Candy

In a glass bowl that's safe in a microwave:

1 C of Sugar and 1 C of Karo Syrup. It doesn't matter if it's light or dark. She used light.
Mix this well and stir in 1 C of Creamy Peanut Butter. It could be chunky if you prefer.
Heat this mixture in the microwave.
Pour it over 6 C of Special K Cereal. No other cereal can be substituted.
Mix this well with your hands.

Press it into a 1/4 Sheet Pan that's been lined with Foil.

Melt 1 package of Chocolate Chips along with 1 package of Butterscotch Chips.
Pour this over the top.
Smooth it with an offset spatula.

Allow it to cool completely.
Cut into bars to serve.

Enjoy!
Peace in the Kitchen!

Friday, June 5, 2015

Pistachio Madeleines

I think I love Madeleines as much as I love Macarons. I also like Pistachios and any recipe with them in it.




Pistachio Madeleines

Here's what you'll need:
You'll Preheat the oven to 400 degrees the day after you prepare the batter.
1 - 12 mold Madeleine Pan brushed 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 C Flour
3/4 tsp Baking Powder
2 Eggs
1/3 C Granulated Sugar
3 TBS Whole Milk
1 oz. Honey
11 TBS Butter, melted
1/4 C Pistachio Nuts, roasted and chopped.

In a small mixing bowl:
Flour
Baking Powder
Sift together
Set aside.

In a large bowl with an electric hand mixer:
Eggs
Sugar
Beat well for 10 minutes.

In a saucepan on medium heat:
Milk
Honey
Cook just until the melted and well combined.
Stir often.

Fold the Flour into the Eggs by hand.
Stir well until combined.
Pour in the Milk
Add:
Butter
Mix slowly until incorporated.
Fold in Pistachio Nuts by hand.

Spoon Batter into the Pan.
The molds should be 1/2 full.
Cover with Plastic Wrap and refrigerate overnight.

The next morning, preheat the oven to 400 degrees.
Bake 5 minutes.
Rotate the Pan and continue baking an additional 5 minutes.
A toothpick in the center should come out clean.

Serve with Coffee or Tea.

Enjoy!
Peace in the Kitchen!

Thursday, June 4, 2015

Potato Chips Dauphinoise ?

Wow, that's a mouthful, isn't it?
I've combine the great taste of a Classic Pommes Dauphinoise and the all American Kettle Potato Chips in a ........ Pie?
It could be referred to as a Casserole, but surprisingly, it's amazing.



Potato Chips Dauphinoise

Here's what you'll need:
Preheat the oven to 350 degrees.
Heavily butter a 9" Deep Dish Pie Pan

I recommend Kettle Brand Krinkle Cut, Sea Salt Potato Chips.


4 C Potato Chips
1 C Shredded Swiss Cheese
1 C Shredded Sharp Cheddar Cheese
1 C Half and Half
1 C Sour Cream
2 Eggs
4 TBS Butter, melted
2 Cloves of Garlic, minced
2 tsp Italian Seasoning
1 tsp Herbes de Provence
1/4 C Thinly Sliced Green Onions

In a large mixing bowl:
Half and Half
Sour Cream
Eggs
Butter
Garlic
Italian Seasoning
Herbes de Provence
Whisk well.

Fold 2 C of the Potato Chips into the mixture until well coated.
Use a large slotted spoon and transfer the chips to the Pie Pan.
Sprinkle even;y with the Swiss Cheese.

Fold the remaining chips in the mixture and coat well.
Spoon the remaining chips and filling into the pie pan.
Press lightly with the back of the spoon.
Sprinkle evenly with the Cheddar Cheese.

Bake fro 30 minutes.

Remove the pan to a rack and immediately sprinkle the top with Green Onions.
Serve Hot.

Enjoy!
Peace in the Kitchen!






Sunday, May 31, 2015

Mexican Corn Appetizer

We had dinner at a local Bistro. One of the newest appetizers on the menu was a Mexican Corn Appetizer. It was served with an assortment of crackers. It was incredible. This is an adaptation of the recipe.




Mexican Corn Appetizer

2 TBS Butter
3 C Corn Kernels
1 Jalapeno, diced
3 TBS Mayonnaise
1/4 C of Crumbled Mexican Cotija Cheese
2 TBS finely chopped Cilantro
1 tsp Chile Powder (I use an Heirloom Chile Powder from Chimayo , New Mexico)
1 tsp Adobo Powder
The Juice of 1 Lemon

In a large skillet on medium heat:
Butter, heat until melted.
Corn
Jalapeno
Saute for 10 minutes, until some of the corn begins to blacken.

Add:
Mayonnaise
Cilantro
Chile Powder
Adobo Powder
Lime Juice
Stir to combine well.
Transfer to a serving bowl.
Sprinkle evenly with the Cheese.

Serve with Tortilla Chips or Fresh Flour Tortillas.

Enjoy!
Peace in the Kitchen!

Saturday, May 30, 2015

Hazelnut Macchiato Cream Cookies

This is a No Bake recipe. I thought it was interesting. I was looking for something to serve for an event at our house. We didn't want anything complicated, but still needed a dessert. These sounded like they'd be great to serve with coffee. The interesting ingredient is the Coffee Creamer.





Hazelnut Macchiato Cream Cookies

Here's what you'll need:
2 Sheet Pans lined with Waxed Paper
My recipe made 39 cookies.

8 TBS Butter
2 C Granulated Sugar
2/3 C  Hazelnut Macchiato Coffee Creamer (I used International Delight)
1/2 tsp Vanilla
1/2 tsp Almond Extract
1/2 C Slivered Almonds
3 C Quick Cook Oats

In a saucepan on medium heat:

Butter
Heat until melted.

Add:
Sugar
Amaretto Creamer
Whisk well.
Bring to a boil.
Boil for 1 minute.

Add:
Vanilla
Almond Extract
Almonds
Oats
Stir well.
Cook for 1 minute.
Remove from heat.

Use a 1 1/2" Cookie Scoop to form the cookies.
Drop the cookies onto Sheet Pans lined with Waxed Paper.
Allow to sit for at least 30 minutes and then transfer to a rack to set completely.


Enjoy!
Peace in the Kitchen!