Enjoy!
Peace in the Kitchen!
Wednesday, October 7, 2015
Vampire Cookies
These are a very clever Halloween Cookie. You don't need a recipe to create them. You can purchase all of the ingredients, Chocolate Chip Cookies, Red Canned Icing , Miniature Marshmallows and Slivered Almonds.
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Monday, October 5, 2015
Sweet Bread
This recipe has been in my file since 1978. I made it often. It was given to me by a friend. It was their family recipe. I thought it was on the Blog and just discovered today that I never posted it.
Here's what you'll need:
Preheat the oven to 350 degrees.
Loaf 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.
4 C of Sifted Flour
8 TBS Butter
1 tsp Baking Powder
1 tsp Salt
2 C Granulated Sugar
1 Egg
2 tsp Vanilla
1 package of Shredded/Flaked Coconut
1 C of Dark Raisins covered with water and soaked for 12 hours. (use the water in the dough)
Mix all ingredients in a large mixing bowl, by hand.
Spoon the dough into Loaf Pans.
Bake for 30 - 45 minutes, until the top is dark brown.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
Loaf 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.
4 C of Sifted Flour
8 TBS Butter
1 tsp Baking Powder
1 tsp Salt
2 C Granulated Sugar
1 Egg
2 tsp Vanilla
1 package of Shredded/Flaked Coconut
1 C of Dark Raisins covered with water and soaked for 12 hours. (use the water in the dough)
Mix all ingredients in a large mixing bowl, by hand.
Spoon the dough into Loaf Pans.
Bake for 30 - 45 minutes, until the top is dark brown.
Enjoy!
Peace in the Kitchen!
Saturday, October 3, 2015
Giant Lima Bean Casserole
Fall is here and there's a chill in the air. It's this time of year that I start preparing Soups and Casseroles. Today I'm making a Vegetarian Irish Stew and I thought I'd post this soup/casserole
recipe.
Giant Lima Bean Casserole:
Here's what you'll need:
1 - 6 quart Enamel Cast Iron Casserole Dish
1 C Dried (Goya Large Lima Beans) covered with cold water and set aside overnight.
1 TBS Olive + additional.
1 Large Onion, diced.
3 Cloves of Garlic, minced
2 TBS Tomato Paste
2 (28oz.) cans of Whole Peeled Tomatoes , drained and roughly chopped.
4 1/2 C Water
1 TBS Red Wine Vinegar
5 C Chopped Arugula
1 C Crumbled Feta Cheese
3 - 5 TBS Chopped Fresh Dill
In the Casserole Dish on medium heat:
Oil, until hot.
Add:
Onion
Sauté 10 minutes, stirring often.
Add:
Garlic
Tomato Paste
Cook 3 minutes.
Add:
Beans
Tomatoes
Water
Bring to a boil.
Reduce heat.
Cover, with the lid ajar and simmer for 2 hours.
Add:
Vinegar
Arugula
Stir to combine well.
Top individual servings with Feta Cheese and Dill.
Drizzle with additional Olive Oil.
Enjoy!
Peace in the Kitchen!
recipe.
Giant Lima Bean Casserole:
Here's what you'll need:
1 - 6 quart Enamel Cast Iron Casserole Dish
1 C Dried (Goya Large Lima Beans) covered with cold water and set aside overnight.
1 TBS Olive + additional.
1 Large Onion, diced.
3 Cloves of Garlic, minced
2 TBS Tomato Paste
2 (28oz.) cans of Whole Peeled Tomatoes , drained and roughly chopped.
4 1/2 C Water
1 TBS Red Wine Vinegar
5 C Chopped Arugula
1 C Crumbled Feta Cheese
3 - 5 TBS Chopped Fresh Dill
In the Casserole Dish on medium heat:
Oil, until hot.
Add:
Onion
Sauté 10 minutes, stirring often.
Add:
Garlic
Tomato Paste
Cook 3 minutes.
Add:
Beans
Tomatoes
Water
Bring to a boil.
Reduce heat.
Cover, with the lid ajar and simmer for 2 hours.
Add:
Vinegar
Arugula
Stir to combine well.
Top individual servings with Feta Cheese and Dill.
Drizzle with additional Olive Oil.
Enjoy!
Peace in the Kitchen!
Friday, October 2, 2015
Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing
Here's another Fall recipe that uses Pure Pumpkin Puree. I don't think I can ever have enough Pumpkin recipes when Fall arrives. We have an annual October Block Party on our Cul de Sac and I try to find new recipes to make every year. We have amazing cooks and Bakers on our street and I come away with great recipes too.
Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing
Here's what you'll need:
Preheat the oven to 375 degrees.
2 - Muffin Tins with 12 wells. Lined or 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. If lined, I recommend spraying the liners with Cooking Spray.
2 1/2 C Flour
3 tsp Pumpkin Pie Spice
1/2 tsp Baking Powder
1/2 tsp Baking Soda
8 TBS Butter, room temperature.
3/4 C Granulated Sugar
1/3 C Brown Sugar
2 Large Eggs
1/2 C Whole Milk
1/4 C Sweetened Condensed Milk
1 C Pure Pumpkin
1 recipe of Cream Cheese Icing, recipe to follow.
In a medium bowl, sift together:
Flour
Pumpkin Pie Spice
Salt
Baking Powder
Baking Soda
Whisk well.
Set aside.
In a medium bowl:
Whole Milk
Sweetened Condensed Milk
Pumpkin
Whisk Well.
In a large Mixing Bowl with an electric hand mixer or a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat for 3 minutes.
Add:
Eggs, one at a time.
Add:
The bowl of wet ingredients.
Mix well.
Add:
The bowl of dry ingredients.
Mix well.
Divide the batter among the 24 wells.
Bake 20 - 25 minutes.
A toothpick in the venter should come out clean.
Remove pan to a rack to cool completely.
Frost them with the Cream Cheese Icing.
Pumpkin Cream Cheese Icing:
4 C Confectioner's Sugar
1 tsp Cinnamon
1/4 tsp Ground Nutmeg
12 oz. Cream Cheese, room temperature
8 TBS Butter, room temperature
1/3 C Pure Pumpkin
In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat until combined and creamy smooth.
Slowly Add:
Confectioner's Sugar
Cinnamon
Nutmeg
Beat until well combined.
Add:
Pumpkin
Mix slowly just until incorporated.
Enjoy!
Peace in the Kitchen!
Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing
Here's what you'll need:
Preheat the oven to 375 degrees.
2 - Muffin Tins with 12 wells. Lined or 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. If lined, I recommend spraying the liners with Cooking Spray.
2 1/2 C Flour
3 tsp Pumpkin Pie Spice
1/2 tsp Baking Powder
1/2 tsp Baking Soda
8 TBS Butter, room temperature.
3/4 C Granulated Sugar
1/3 C Brown Sugar
2 Large Eggs
1/2 C Whole Milk
1/4 C Sweetened Condensed Milk
1 C Pure Pumpkin
1 recipe of Cream Cheese Icing, recipe to follow.
In a medium bowl, sift together:
Flour
Pumpkin Pie Spice
Salt
Baking Powder
Baking Soda
Whisk well.
Set aside.
In a medium bowl:
Whole Milk
Sweetened Condensed Milk
Pumpkin
Whisk Well.
In a large Mixing Bowl with an electric hand mixer or a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat for 3 minutes.
Add:
Eggs, one at a time.
Add:
The bowl of wet ingredients.
Mix well.
Add:
The bowl of dry ingredients.
Mix well.
Divide the batter among the 24 wells.
Bake 20 - 25 minutes.
A toothpick in the venter should come out clean.
Remove pan to a rack to cool completely.
Frost them with the Cream Cheese Icing.
Pumpkin Cream Cheese Icing:
4 C Confectioner's Sugar
1 tsp Cinnamon
1/4 tsp Ground Nutmeg
12 oz. Cream Cheese, room temperature
8 TBS Butter, room temperature
1/3 C Pure Pumpkin
In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat until combined and creamy smooth.
Slowly Add:
Confectioner's Sugar
Cinnamon
Nutmeg
Beat until well combined.
Add:
Pumpkin
Mix slowly just until incorporated.
Enjoy!
Peace in the Kitchen!
Wednesday, September 30, 2015
Gingerbread, Apple and Pecan Crumble
This is definitely a Fall recipe. It combines three of my favorite Fall ingredients.You can top it with my Maple Whipped Cream (recipe to follow) or simply serve it plain with a dusting of Confectioner's Sugar.
I have many Gingerbread recipes on the Blog.
Gingerbread, Apple and Pecan Crumble
Here's what you'll need:
Preheat the oven to 374 degrees.
1 - 11" X 7" baking 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 in a jar. I always have it available for all of my baking needs.
1 - 14.5 oz. box of Gingerbread Cake Mix, divided
3/4 C Water
1/4 C Brown Sugar
8 TBS Butter, divided
1 C Chopped Pecans, divided
2 - 21 oz. cans of Apple Pie Filling
Cake Mixture.
In a medium mixing bowl:
2 C Cake Mix
1/2 C Pecans
Water
Stir to combine well.
Crumble Mixture.
In another medium mixing bowl:
Remaining Cake Mix
Brown Sugar
Whisk well.
Cut in 4 TBS of Butter with a Pastry Knife until it forms a Crumble texture.
Add remaining Pecans and mix in with your hands.
Apple Mixture.
In a Saucepan on medium heat:
Apple Pie Filling
Remaining Butter
Cook for 5 minutes, stirring to combine well.
Pour the Apples into the pan.
Gently spread the Cake Mixture over the Apples.
Sprinkle evenly with the Crumble.
Bake 30 - 35 minutes.
A toothpick in the center should come out clean.
Maple Whipped Cream:
3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)
In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.
Enjoy!
Peace in the Kitchen!
I have many Gingerbread recipes on the Blog.
 |
Gingerbread, Apple and Pecan Crumble
Here's what you'll need:
Preheat the oven to 374 degrees.
1 - 11" X 7" baking 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 in a jar. I always have it available for all of my baking needs.
1 - 14.5 oz. box of Gingerbread Cake Mix, divided
3/4 C Water
1/4 C Brown Sugar
8 TBS Butter, divided
1 C Chopped Pecans, divided
2 - 21 oz. cans of Apple Pie Filling
Cake Mixture.
In a medium mixing bowl:
2 C Cake Mix
1/2 C Pecans
Water
Stir to combine well.
Crumble Mixture.
In another medium mixing bowl:
Remaining Cake Mix
Brown Sugar
Whisk well.
Cut in 4 TBS of Butter with a Pastry Knife until it forms a Crumble texture.
Add remaining Pecans and mix in with your hands.
Apple Mixture.
In a Saucepan on medium heat:
Apple Pie Filling
Remaining Butter
Cook for 5 minutes, stirring to combine well.
Pour the Apples into the pan.
Gently spread the Cake Mixture over the Apples.
Sprinkle evenly with the Crumble.
Bake 30 - 35 minutes.
A toothpick in the center should come out clean.
Maple Whipped Cream:
3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)
In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.
Enjoy!
Peace in the Kitchen!
Tuesday, September 29, 2015
Reese's Pieces Fall Bundt Cake
This is the perfect cake to bake for a Fall occasion. Take it to a Church Supper, Bake Sale, Family Gathering or a Block Party.
Reese's Pieces Fall Bundt Cake
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Bundt Pan (simple design) 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.
Cake Ingredients:
16 TBS Butter, room temperature.
8 oz. Sour Cream
3 C Granulated Sugar
6 Large Eggs
1 tsp Vanilla
2 1/4 C Flour
1 tsp Baking Powder
3/4 C Cocoa (the best you can afford) I use Ghirardelli Unsweetened Cocoa.
Chocolate Ganache Ingredients:
1 C Hershey's Special Dark Chocolate Chips
1/2 C Heavy Cream
2 (1.53 oz.) packages of Reese's Pieces Candy, divided.
Batter preparation:
In a Large Mixing Bowl with an electric hand mixer:
Butter
Sugar
Beat for 3 minutes.
Add:
Sour Cream
Beat on low speed to blend well.
Add:
Eggs, 2 at a time, beating well after each addition.
Add:
Vanilla
Mix just until incorporated.
In a Small Mixing Bowl:
Flour Baking Powder
Cocoa
Whisk well.
Mix 1/2 of the Flour mixture into the wet ingredients.
Add remaining Flour and beat on medium speed for 2 minutes.
Place 1 bag of Candy into a large Ziplock bag in a single layer.
Roughly crush with a rolling pin.
Fold into the batter by hand.
Pour batter into the pan.
Bake for 1 hour and 15 minutes.
Remove pan to a rack to cool for 10 minutes.
Invert the cake twice (right side up) onto the rack to cool completely.
Transfer to a large serving platter.
Make the Ganache.
In a small saucepan on medium high heat:
Heavy Cream
Heat just until warm and simmering.
Pour Chocolate Chips into a glass bowl.
Pour the simmering Cream over the Chocolate Chips and allow to sit for 5 minutes without stirring.
Mix well with a Blending Fork until creamy smooth.
Drizzle evenly over the entire cake.
Put remaining bag of Candy in another Ziplock Bag and roughly crush with a rolling pin.
Sprinkle evenly over the Ganache.
Enjoy!
Peace in the Kitchen!
Reese's Pieces Fall Bundt Cake
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Bundt Pan (simple design) 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.
Cake Ingredients:
16 TBS Butter, room temperature.
8 oz. Sour Cream
3 C Granulated Sugar
6 Large Eggs
1 tsp Vanilla
2 1/4 C Flour
1 tsp Baking Powder
3/4 C Cocoa (the best you can afford) I use Ghirardelli Unsweetened Cocoa.
Chocolate Ganache Ingredients:
1 C Hershey's Special Dark Chocolate Chips
1/2 C Heavy Cream
2 (1.53 oz.) packages of Reese's Pieces Candy, divided.
Batter preparation:
In a Large Mixing Bowl with an electric hand mixer:
Butter
Sugar
Beat for 3 minutes.
Add:
Sour Cream
Beat on low speed to blend well.
Add:
Eggs, 2 at a time, beating well after each addition.
Add:
Vanilla
Mix just until incorporated.
In a Small Mixing Bowl:
Flour Baking Powder
Cocoa
Whisk well.
Mix 1/2 of the Flour mixture into the wet ingredients.
Add remaining Flour and beat on medium speed for 2 minutes.
Place 1 bag of Candy into a large Ziplock bag in a single layer.
Roughly crush with a rolling pin.
Fold into the batter by hand.
Pour batter into the pan.
Bake for 1 hour and 15 minutes.
Remove pan to a rack to cool for 10 minutes.
Invert the cake twice (right side up) onto the rack to cool completely.
Transfer to a large serving platter.
Make the Ganache.
In a small saucepan on medium high heat:
Heavy Cream
Heat just until warm and simmering.
Pour Chocolate Chips into a glass bowl.
Pour the simmering Cream over the Chocolate Chips and allow to sit for 5 minutes without stirring.
Mix well with a Blending Fork until creamy smooth.
Drizzle evenly over the entire cake.
Put remaining bag of Candy in another Ziplock Bag and roughly crush with a rolling pin.
Sprinkle evenly over the Ganache.
Enjoy!
Peace in the Kitchen!
Monday, September 28, 2015
Buckeye Brownies
This is not a new recipe, it's been around for a long time. I just discovered it. I love Buckeyes, the Truffle like candy made from Peanut Butter and Chocolate.
Buckeye Brownies
Here's what you'll need:
Layer #1:
A Box of your favorite Brownie Mix. (I only use Ghirardelli Triple Chocolate Brownie Mix)
Made according to package directions.
Brush the pan well with 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. It's a foolproof method of release.
Bake according to package directions.
Remove to a rack to cool completely.
Layer #2:
8 TBS Butter, room temperature
1 C Creamy Peanut Butter
2 1/2 C Confectioner's Sugar
1 tsp Vanilla (the best you can afford)
2 TBS Heavy Cream, divided
A Pinch of Salt
In a large bowl with an electric hand mixer:
Butter
Peanut Butter
Beat on medium speed for 2 minutes.
Slowly Add:
Confectioner's Sugar
Beat to incorporate well.
Add:
Vanilla
1 TBS Cream
Salt
Beat until Creamy Smooth.
If it appears to be too thick, gradually add remaining Cream until desired consistency.
Spread evenly over the Brownie layer.
Top Layer:
1 C Dark Chocolate Chips
1/4 C Creamy Peanut Butter
In a saucepan on medium heat:
Chocolate Chips
Peanut Butter
Heat until completely melted and creamy smooth. (do not over cook)
Stirring constantly.
Remove from heat.
Allow to cool for a few minutes.
Pour over the 2nd. layer.
Spread evenly with an offset spatula.
Refrigerate for 1 hour.
Cut into squares to serve.
Transfer to a serving platter.
Enjoy!
Peace in the Kitchen!
Buckeye Brownies
Here's what you'll need:
Layer #1:
A Box of your favorite Brownie Mix. (I only use Ghirardelli Triple Chocolate Brownie Mix)
Made according to package directions.
Brush the pan well with 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. It's a foolproof method of release.
Bake according to package directions.
Remove to a rack to cool completely.
Layer #2:
8 TBS Butter, room temperature
1 C Creamy Peanut Butter
2 1/2 C Confectioner's Sugar
1 tsp Vanilla (the best you can afford)
2 TBS Heavy Cream, divided
A Pinch of Salt
In a large bowl with an electric hand mixer:
Butter
Peanut Butter
Beat on medium speed for 2 minutes.
Slowly Add:
Confectioner's Sugar
Beat to incorporate well.
Add:
Vanilla
1 TBS Cream
Salt
Beat until Creamy Smooth.
If it appears to be too thick, gradually add remaining Cream until desired consistency.
Spread evenly over the Brownie layer.
Top Layer:
1 C Dark Chocolate Chips
1/4 C Creamy Peanut Butter
In a saucepan on medium heat:
Chocolate Chips
Peanut Butter
Heat until completely melted and creamy smooth. (do not over cook)
Stirring constantly.
Remove from heat.
Allow to cool for a few minutes.
Pour over the 2nd. layer.
Spread evenly with an offset spatula.
Refrigerate for 1 hour.
Cut into squares to serve.
Transfer to a serving platter.
Enjoy!
Peace in the Kitchen!
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