Cranberry Mousse #2 and my Original Cranberry Mousse recipe from 1985

I have a Best of the Best recipe for Cranberry Mousse. I've been making it since 1985.
I've served it every Thanksgiving since then.
Every year my grandchildren ask if I've made it for Thanksgiving dinner, and I do!


This year I've added a recipe for Cranberry Mousse #2.
It's posted it at the end of the Original one.

This is for The Original Cranberry Mousse recipe.

Best of the Best!
Original Cranberry Mousse:

I've tried to double the recipe and it doesn't work. If you need more, make more!

1 C Cranberry Juice
1- (3 oz.) package of Raspberry Jello or,  (1/3 C or 6 TBS) I often buy Raspberry Gelatin in bulk.
1- Can (16oz.) Jellied Cranberry Sauce
1 C Heavy Cream, whipped (the perfect Whipped Cream: 1C Heavy Cream, 1 tsp Vanilla, 1 TBS Confectioner's Sugar) In a Stand Mixer with a whisk attachment or  in a bowl with a hand mixer.

In a saucepan:
Heat Juice to boiling
Stir in Jello until dissolved
Add Cranberry Sauce and cook until dissolved.
Transfer to a bowl and refrigerate until thickened.

It can stay in the refrigerator overnight, It gets really nice and thick.

This is the perfect texture before folding in the Whipped Cream

Whip the Cream and fold into the Jello mixture.

The perfect consistency.

Transfer to a clear serving bowl to serve.
Refrigerate covered until ready to serve

Enjoy!
Peace in the Kitchen!



This is my latest recipe for Cranberry Mousse.

Cranberry Mousse #2:

This recipe uses Frozen, thawed Cranberries.

1 C Orange Juice

1 C Granulated Sugar

1 package of Unflavored Gelatin 

8 oz. Frozen Cranberries, thawed

16 oz. Frozen Cool Whip, thawed

The zest of 1 Orange

In a Saucepan on medium heat:

Orange Juice

Sugar

Heat until Sugar is completely dissolved.

Transfer to a large bowl (the final recipe will end up in this bowl.)

Cover with Plastic Wrap .

Refrigerate 30 minutes.

In a Food Processor:

Cranberries

1/4 C of the Orange Syrup

Purée until smooth.

Transfer to a bowl.

Sprinkle Gelatin over the remaining Orange Syrup.

Allow to sit for a few minutes.

Stir until the Gelatin dissolves completely.

Add:

Cranberries

Stir to combine well.

Fold in Orange Zest.

Fold in Cool Whip.

Cover and Refrigerate at least 4 hours.

Enjoy!

Peace in the Kitchen!

Corn Pudding , again!

I'm obsessed with Corn Pudding recipes. Here's the latest that I just added to my collection.
It's an adaptation of a recipe from Ina Garten.

Here's what you'll need:
Preheat the Oven to 375 Degrees.
1 (8 C - 10 C)  Casserole Dish, sprayed with a Cooking Spray, brushed well with Butter or Crisco.

8 TBS Butter
5 C Corn
1 medium Onion, diced
4 Extra Large Eggs
1 C Whole Milk
1 C Half and Half
1/2 C Corn Meal
1 C Ricotta Cheese
3 TBS Fresh Chopped Basil
1 TBS Sugar
3/4 tsp Pepper
1 1/2 C Grated Sharp White Cheddar Cheese (Vermont White), divided.

In a large skillet on medium high heat:
Butter (heat until melted)
Corn
Onion
Sautée 5 minutes.
Stirring often.
Set aside to cool.

In a large bowl:
Eggs
Milk
Half and Half
Whisk well.

Slowly Add:
Cornmeal
Whisk well.

Add:
Ricotta Cheese
Whisk well.

Add:
Basil
Sugar
Pepper
Whisk well.

Add:
Corn
1 C Cheese
Stir to combine well.

Pour into the Casserole Dish.
Sprinkle evenly with remaining Cheese.

Put the Casserole in a Roasting Pan and fill with Hot Water
1/2 way up the Casserole Dish.

Bake 40 - 50 minutes.
The top should be Golden Brown and a knife in the center should come out clean.

Enjoy!
Peace in the Kitchen!

Coconut Pie

I love Coconut Pie but I like it simple and without Meringue. This is a vintage recipe that's simply Coconut, delicious without Meringue. Individual slices can be served with Whipped Cream.
This is the Coconut Pie that Aunt Faye made.

Here's what you'll need:
1 - 9" prepared and baked Pie Crust. You can purchase it or make your favorite one.

1 C Whole Milk
1 C Sweetened Flaked Coconut
1 C Half and Half
1/2 C Granulated Sugar
2 TBS Cornstarch mixed with 2 TBS Cold Water.
2 Egg Yolks
1 tsp Vanilla

In a double boiler on medium heat:
Milk
Half and Half
Sugar
Bring to a Boil.
Remove from heat and set aside.

In a small bowl:
Corn Starch
Water
Stir well.

In a small bowl:
Egg Yolks
Whisk until light yellow.
Add:
Corn Starch
Mix well.

Add the Egg Yolk mixture to the double boiler mixture.
Cook on medium heat for 5 minutes, stirring constantly.
Remove from heat.
Add:
Vanilla
Coconut
Mix well.
Set aside for 30 minutes.

Pour into the Crust.
Cover with plastic wrap.
Refrigerate 30 minutes.

Individual slices can be served with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Fig, Fresh Cranberry, Toasted Pine Nuts and Gruyere Cheese Tart

My wife has been making some great Savory Tarts since we returned from France. We spent 6 weeks in Europe this Summer. We stay with friends throughout France and they served some incredible food. We had amazing Savory Tarts. Here's a delicious Tart with Fruit, Cheese and Toasted Pine Nuts. It could be served as an Entrée or a Dessert. I drizzle it with Honey, in place of Olive Oil, when serving it as a Dessert.

This recipe calls for Puff Pastry. My wife makes her own Pastry Crust. She makes the Tarts in an 8" X 12" Fluted Rectangle Tart Pan with a removable bottom.

Preheat the oven to 400 degrees.

1 Sheet of Puff Pastry or your own homemade Pastry Crust. 

6 Figs, cut into quarters.

1/2 C Fresh Cranberries

1 C Grated Gruyere Cheese

2 TBS Toasted Pine Nuts. I toast them in a Cast Iron Skillet on the stove.

Salt and Pepper to taste

1 TBS Olive Oil

Roll out dough to fit the bottom and sides of the Tart Pan.

Scatter with:

Figs, Cranberries, Cheese, Pine Nuts

Salt and Pepper.

Drizzle with Olive Oil. (Honey is served as a Dessert)

Bake 20 - 25 minutes.

Enjoy!

Peace in the Kitchen!

Individual Pecan Pie Slices made in a 9" Cast Iron Cornbread Wedge Pan

Individual Pecan Pie Slices made in a 9" Cast Iron Cornbread Wedge Pan:

It makes 8 individual slices of Pie.
This is an adaptation from Taste of the South recipes.
You can make many other Pie Fillings for this recipe.
To make it easy, fill the wedges with your favorite canned Pie filling.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Cornbread Wedge 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 the perfect release mix.

1 sheet of Packaged Refrigerated Pie Crust for a 9" Pie.
Rolled into a 12" Round.
Use a Pizza Cutter and cut into 8 equal triangles.
Press the individual pieces into the wedges, on the bottom and up the sides.
Crimp the edges like you would for a full sized Pie.

2 Large Eggs
1/2 C Brown Sugar
1/3 C Lyle's Golden Syrup
4 TBS Butter, melted
1 tsp Vanilla
1/2 tsp Salt
1 tsp Pumpkin Pie Spice
1 C Chopped Pecans

In a medium mixing bowl with an electric hand mixer:
Eggs
Brown Sugar
Syrup
Butter
Vanilla
Salt
Pumpkin Pie Spice
Beat just until well combined.
Divide among the 8 wedges.

Bake for 30 minutes.
Remove the pan to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

Pecan Pumpkin Cheesecake

This recipe is No Bake. It combines two great Fall flavors, Pecan Pie and Pumpkin Cheesecake.
It takes at least 3 1/2 hours to refrigerate (at two different times) so you can make it the day before serving and keep it refrigerated.

You'll need a 9" Springform Pan.
Spray in with Cooking Spray.

Pecan Pumpkin Cheesecake

Crust:
1 1/2 C finely crushed Graham Cracker Crumbs
1/3 C Granulated Sugar
6 TBS Butter, melted
1/2 tsp Cinnamon

Combine all ingredients in a bowl and mix well.
Press into the bottom of the pan.

Pecan Filling:
1 C Brown Sugar
1/4 C Cornstarch
1 1/4 C Water
2 Egg Yolks
A Pinch of Salt
1 1/2 TBS Butter, room temperature
1 tsp Vanilla
1 1/2 Pecan halves

In a saucepan:
Butter
Sugar
Mix well to combine with a blending fork.

In a small bowl:
Egg Yolks
Water
Salt
Whisk well.
Add to the saucepan.
Add:
Pecans
Cornstarch

Simmer on medium heat, stirring constantly until
it thickens.
Remove from heat.

Add:
Vanilla
Stir to combine well.
Pour into the pan.
Cover with plastic wrap.
Refrigerate for at least 30 minutes.

Cheesecake layer:
8 oz. Cream Cheese, room temperature
1 C Pure Pumpkin
1/2 C Granulated Sugar
8 oz. container of frozen Cool Whip, thawed.
1/2 tsp Pumpkin Pie Spice

In a large Mixing Bowl with an electric hand mixer:
Cream Cheese
Pumpkin
Sugar
Pumpkin Pie Spice
Beat for 3 - 5 minutes.
Fold in Cool Whip by hand.

Spread evenly over the Pecan Filling.
Cover with Plastic Wrap.
Refrigerate for at least 3 hours.

Enjoy!
Peace in the Kitchen.

Pumpkin Gingerbread

I had to get this recipe on the Blog this Season.
I love all things Pumpkin.
My wife has been baking Pumpkin Bread, Pumpkin Scones, Pumpkin Muffins and some incredible Pumpkin Cornbread. Here's another great Pumpkin pairing it with Ginger. The perfect combination for the Fall Season.

From the day I discovered these, I have never used anything else.
I've stopped using Corn Syrup and traditional Molasses
If you can get these two ingredients, I absolutely recommend them.
The taste is amazing.
I only use Lyle's Golden Syrup in my Pecan Pies too.

Pumpkin Gingerbread

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 the perfect release mix.

4 TBS Butter
1/2 C Vegetable Oil
1 C Brown Sugar
2 Large Eggs
The Juice of 1 Orange
1 3/4 C Pure Pumpkin
2 TBS Diced Candied Ginger
3 C Flour
5 tsp Ground Ginger
2 tsp Cinnamon
1/2 tsp Salt
2 tsp Baking Powder
1/4 C Lyle's Golden Syrup ( you can use Corn Syrup if you can't find Lyle's, but it's the best)
1/2 C Lyle's Black Treacle ( you can use Dark Molasses if you can't find Lyle's)
1 tsp Baking Soda
3/4 C Boiling Water

In a Stand Mixer with a Paddle Attachment:
Butter
Oil
Brown Sugar
Beat for 3 - 5 minutes.
Add:
Eggs, 1 at a time until each one is incorporated.

Fold in Orange Juice
Pumpkin
Candied Ginger.

In a Medium Bowl, sift together:
Flour
Ground Ginger
Cinnamon
Salt
Baking Powder
Whisk well and set aside.

In a Small Bowl:
Golden Syrup
Black Treacle
Baking Soda
Boiling Water
Whisk well.

Alternately add the Dry and the Wet ingredients into the Pumpkin Mixture.
Mix just until incorporated. Don't over mix.

Pour the batter into the pan.
Bake 60 minutes.
A toothpick in the center should come out clean.
Remove pan to a rack to cool for 10 minutes.
Invert on to a rack to cool completely.

Enjoy!
Peace in the Kitchen!