Christmas Wassail

Here's my favorite traditional Christmas Wassail. I've had this recipe since the 70's.
It make 1 1/2 Gallons.
If you have a Cider Mill close to you, get your Cider there.

Here's what you'll need:
A large Stock Pot.

1 Gallon of Apple Cider
1 Quart of Pure Orange Juice
1 Quart of Pineapple Juice
24 Whole Cloves
4 Sticks of Cinnamon
1 C Granulated Sugar

Mix all ingredients in the Stock Pot.
Simmer on the stove for 10 minutes.
Remove the pot, strain it to remove the Cloves and Cinnamon Sticks.
Return to the Stove and continue simmering as you serve it.

For presentation, place a half slice of Orange studded with a few Cloves into each Mug.

Enjoy!
Peace in the Kitchen!

Asparagus Gruyere Strata

I created this recipe in 2001 and it's part of my Best of the Best Collection.
This Strata is great for Breakfast, Brunch or a Dinner Entrée.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 4 Quart Casserole


12 oz. Asparagus cut into 1" pieces.
12 - 1" thick slices of French Baguette Bread
10 large Eggs
3 C Whole Milk
1/2 tsp Fresh Chopped Rosemary
1/2 tsp Fresh Ground Pepper
1 C Shredded Gruyere Cheese

In a 3 Quart Saucepan on Medium Heat:
Asparagus
Cover with Water.
Bring to a Boil.
Boil 1 minute.
Drain well and set aside.

Arrange the Bread in the Casserole.

In a medium bowl:
Eggs
Milk
Rosemary
Pepper
Whisk well.
Stir in Cheese.
Set aside.

Scatter Asparagus evenly over the Bread.
Pour in the Milk Mixture.
Press down firmly with your hands to make sure the liquid is
absorbed by the Bread.
Cover and refrigerate at least 30 minutes.

Uncover and Bake 40 - 45 minutes.  (it can Bake up to 1 hour) The Custard should be set, the Strata puffed and a knife inserted in the center should come out clean.

Enjoy!
Peace in the Kitchen!

Cream of Spinach Soup

This is another vintage recipe that I created in the 70's.

4 lbs. of Fresh Spinach, washed and stemmed.
6 TBS Butter
1/4 C Chopped Onion
1/3 C Flour
6 C Whole Milk, scalded
1 tsp Salt
1/4 tsp fresh ground Pepper
1/4 tsp Nutmeg
4 Egg Yolks
1 1/4 C Heavy Cream
2 TBS minced fresh Parsley
1 TBS Butter
2 C Shredded Gruyere Cheese

In a large Soup Pot:
Spinach
Add about 1/4 C Water.
Cook until wilted, about 5 minutes.

In a Food Processor:
Purée the Spinach and the water.
Remove to a bowl and set aside.

Clean out the Soup Pot and Add:
6TBS Butter
Heat until melted.

Add:
Onion
Sautée 5 minutes.

Add:
Flour and stir until bubbly.

Add:
Scalded Milk
Cook, stirring constantly until it begins to thicken.

Add:
Spinach
Salt
Pepper
Nutmeg
Simmer for 3 minutes
Set aside until just before serving.

About 10 minutes before serving:
Whisk Egg Yolks and Cream together in a small bowl.
Re-heat the Soup.
Add:
The the Egg Yolk mixture slowly, stirring constantly.
Stir in Parsley and the remaining TBS of Butter.
Continue stirring until the Butter is incorporated.
Sprinkle the top with Gruyere Cheese and serve.

Enjoy!
Peace in the Kitchen!

Betty Crocker's Chocolate Peppermint Poke Cake

I'm not really a fan of Peppermint but I know many friends and family members that are, so I decided to share this recipe.
This will be great for Christmas.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" 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.

Chocolate Peppermint Poke Cake

Here's what you'll need:

Ingredients listed on the Box of Cake Mix.

Filling ingredients as listed below.

Icing ingredients as listed below.

3/4 C Chopped Peppermint Patty Candy.

1 Box of Betty Crocker Super Moist Chocolate Fudge Cake Mix + all of the ingredients needed to bake it  according to the directions in a 9" X 13" pan.



Filling:
1 (4 serving) Box of White Chocolate Instant Pudding and Pie Filling Mix.
2 C Whole Milk
1/2 tsp Peppermint Extract

In a bowl:
Pudding Mix
Milk
Peppermint Extract
Whisk well, set aside. (As soon as the cake has cooled for 15 minutes
immediately pour this mixture over the cake.) See below for directions to Poke the Cake and Pour the Pudding Mix over it.

Icing:
1 Container of Betty Crocker Whipped Milk Chocolate Frosting
1/4 tsp Peppermint Extract
Mix together in a small bowl and have ready to Frost the Cake.

3/4 C Chopped Peppermint Patty Candy (8 pieces)

Bake the Cake according to the directions for a 9" X 13" pan.
Remove the pan to a rack to cool for 15 minutes.
Use the handle of a Wooden Spoon and poke holes in the cake every 1/2".
Immediately pour the Pudding Mixture over the entire Cake.
Cover and refrigerate for 2 hours.

After 2 hours , Spread the Icing evenly over the entire Cake.
Sprinkle evenly with the Chopped Candy.

Cover if you need to refrigerate it until serving.

Enjoy!
Peace in the Kitchen!

Pumpkin Spiced Butter

My wife has been making Scones after returning from England this past summer.
It's now Fall and we have been buying all things Pumpkin. I decided to post this recipe to be spread on Scones, Popovers, Biscuits or Muffins.

Pumpkin Spiced Butter

1/4 C Heavy Cream, room temperature. (it can't be cold)
16 TBS Butter, softened to room temperature.
1/3 C Canned Pure Pumpkin
1/2 C Confectioner's Sugar
1 TBS Cinnamon
3/4 tsp Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Allspice
1 tsp Vanilla

In a Stand Mixer with a Paddle Attachment:
Heavy Cream
Butter
Beat on low for 5 minutes.
Add remaining ingredients.
Continue beating on low for an additional minute.
Store refrigerated in a jar.

Enjoy!
Peace in the Kitchen!

Sweet Potato Casserole

I love traditional Sweet Potato Casserole during the Holidays.
Here's my choice for the best recipe.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 9" X 3" ( 3 quart) Pyrex Casserole Dish, brushed well with softened Butter.

Traditional Sweet Potato Casserole

3 C Cooked and Mashed Sweet Potatoes
1 C Granulated Sugar
6 TBS Butter, melted + 3 TBS Melted for the Topping.
2 Large Eggs
1 tsp Vanilla
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 C Heavy Cream
1 C Brown Sugar
1/3 C Flour
1 C chopped Pecans

Topping

In a small Bowl:
Melted Butter
Brown Sugar
Flour
Pecans
Mix well.


Filling
In a large mixing bowl with an electric hand mixer:
Sweet Potatoes
Granulated Sugar
6 TBS melted Butter
Eggs
Vanilla
Cinnamon
Nutmeg
Beat well until combined.
Add:
Heavy Cream
Stir to mix well by hand.
Pour into the Casserole and spread evenly with a spatula.

Sprinkle evenly with the Topping.
Bake 25 to 30 minutes.

Enjoy!
Peace in the Kitchen!

The Perfect Omelette made in the Perfect Pan created by the Perfect Chef.

The Perfect Omelette is made in a 24" French Status Omelette Pan. It's the only thing I make in this pan. The Chef that taught me how to make The Perfect Omelette was Julia Child. After I learned how she made them, I never made an Omelette other than with her method.

I apologize for not taking the photograph before I cut into
the Omelette, but it was too good to wait for.

It's not really a recipe but I'll try to explain it.
You have to have the Perfect Pan to begin with. It's the steel French Status 24" Pan.

Heat the Pan on Medium High Heat.
Add 2 TBS of Butter.

2 Eggs in a glass Pyrex measuring cup, beaten.

When the Butter begins to bubble add the Eggs.
Immediately begin shaking the pan back and forth. This keeps the Eggs from sticking.

Over the years the Pan becomes non stick and the technique makes perfect sense.
Continue shaking until you see the edges get a bit golden brown in color.
Top it with your favorite ingredients beginning with Cheese.

When the Cheese begins to melt, add the other ingredients.
Continue shaking for a few seconds.
Take the pan to a plate and slide the Omelette half way onto the plate and flip the other half over the top.
Garnish with Chives, Onions, or Mushrooms and serve.

Enjoy!
Peace in the Kitchen!

Mexican Coffee

Here's a great dinner coffee to serve with Mexican Wedding Cookies
after our Tamale Christmas Dinner.


Mexican Coffee

3/4 C Coffee Grounds for a Drip Coffee Maker
2 tsp Cinnamon
6 C Water
1 C Half and Half
1/3 C Chocolate Syrup
2 TBS Brown Sugar
1 tsp Vanilla

Put the Coffee Grounds and Cinnamon in the basket of a Coffee Maker.
Add the 6 C of Water and brew.

In a medium saucepan on low heat:
Half and Half
Chocolate Syrup
Brown Sugar
Whisk well.
Heat until the Sugar is completely dissolved.
Add Brewed Coffee.
Remove from heat.
Add:
Vanilla
Whisk well.

Serve in individual coffee cups.
Yields about 6 servings.

Enjoy!
Peace in the Kitchen!

Mexican Corn Stuffing Casserole

We're having a Tamale Christmas Dinner this year. This is one of the side dishes we'll serve.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart Casserole Dish, sprayed generously with a Cooking Spray.

Mexican Corn Stuffing Casserole


5 C prepared, crumbled Corn Bread
1 (15oz.) can of Creamed Corn
1 C diced Onion
1 C diced Red Pepper
1 (4oz.) can of diced Green Chiles
1 C Shredded Cheddar Cheese
1/2 C Shredded Monterey Jack Cheese
1 large Egg, beaten
2 tsp Finely chopped Fresh Cilantro
1/2 tsp Chile Powder

Place the crumbled Corn Bread on a Sheet Pan and bake for 20 minutes. Stir occasionally.

In a large Mixing Bowl:
Corn
Onion
Red Pepper
Green Chiles
Cheddar Cheese
Monterey Jack Cheese
Egg
Cilantro
Chile Powder
Mix well to combine all ingredients.
Add:
Corn Bread and toss to combine well but not over mixed.
Pour into the Casserole.
Bake  covered 35 - 40 minutes.
Uncover and continue to bake an additional10 minutes.

Enjoy!
Peace in the Kitchen!

Crock Pot Refried Beans

We eat a lot of refried beans in Texas. It's a staple ingredient on every Tex - Mex dinner plate.
As a Vegetarian, I'm never sure if the Refried Beans in a restaurant are Vegetarian. Traditionally they're made with Lard. I make my own at home. These are easy Vegetarian Crock Pot Beans.
We're planning to have a Tamale Christmas Dinner this year and I'll make these to accompany the meal.
These turned out perfectly. I don't think I'll ever buy canned Refried Beans again.

This is definitely a Best of the Best Recipe.

At the end of this recipe I've added a recipe for Refried Bean Dip that's Baked.

Pinto Beans

Crock Pot Refried Beans

1 - 2 lb. bag of Dried Pinto Beans
2 Onions, peeled and shredded in a Food Processor with the Shredding Blade.
8 Cloves of Garlic, minced. (I used 4 very large cloves)
2 TBS Cumin
The packet of Seasoning from the Bag of Beans. (I just discovered that not all bags of Pinto Beans include a flavor pack.) If they don't, add the following spices to the Crock Pot in addition to the Salt and Cayenne Pepper mentioned below. (1 1/2 tsp Chili Powder, 1 1/2 tsp Paprika, 1/2 tsp Granulated Sugar.
2 tsp Salt
1 tsp Cayenne Pepper
11 C Water

Place the Beans in the Crock Pot.
Layer in the following order:
Onion
Garlic
Cumin
The Packet of Seasoning
Salt
Cayenne Pepper
Water
Do not stir!

Cover, cook 12 hours overnight on low. (8 - 10) hours on high.
I didn't stir them until after 2 hours.

Blend the Beans with an immersion blender until creamy smooth.

Serve with the following garnishes:

Pickled Jalapeno Nacho Slices
Shredded Queso Quesadilla Cheese
Sliced Green Onions
Sour Cream
Cayenne Pepper

Enjoy!

Peace in the Kitchen!

Refried Bean Dip:

Here's what you'll need:

Preheat the Oven to 375 Degrees.

A small 8" X  8" Casserole Dish (2 Quarts)

Tortilla Chips for Serving.

2 C of my  Crock Pot Refried Beans.

3/4 C Sour Cream

4 oz. Can of Diced Green Chiles

1/4 C Salsa, Your Choice.

2 C Shredded Cheese, divided. Your Choice.

 

When it's finished Baking, Top with your choice of any of the following Garnishes:

Diced Green Onions

Nacho Jalapeño Slices from a Jar.

Shredded Queso Quesadilla Cheese

In a Bowl:

Beans

Sour Cream

Green Chiles

Salsa

1 C of Shredded Cheese, Your Choice.

Spoon into the Casserole Dish

Top with remaining 1 C of Shredded Cheese.

Bake for 20 minutes.

Remove to a Rack to Cool for 10 minutes.

Serve Hot or Cold topped with Garnishes mentioned above.

Serve with Tortilla Chips.

Enjoy!

Peace in the Kitchen!

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!

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!

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!

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!

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!

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!

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!

Vegetarian Irish Beef Stew and Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread

Here's a great Vegetarian alternative to Irish Beef Stew. It's made with Better Than Bouillon No Beef Base and Gardein's Home Style Beefless Tips. It's served with Pain de Campagne or Homemade Irish Soda Bread.
I started making my Aunt's Irish Soda Bread in the early 70's when I lived in Steamboat Springs, Colorado.

Pain de Campagne

Vegetarian Irish Beef Stew and Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread
This is a very forgiving recipe. You can add more or less of any vegetable based on what you like. I added an entire leek, 1/2 of a large onion, additional carrots, about 3 pounds of potatoes and some celery. For non vegetarians you can use your own beef tips.

this is 1/2 of the beef tips.

Layered the first 1/2 of the beef tips in the casserole and then
started layering 1/ of each of the vegetables.

This is the second layer of beef tips followed by the remaining vegetables in layers.

After everything is layered the broth is added.

Baked for 2 hours.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Large Skillet
1 - Cast Iron Dutch Oven or an Enamel Cast Iron Casserole, with a cover.

8 TBS Vegetable Oil, divided
1 lb. Gardein Home Style Beetles Tips
2 lbs. Potatoes, peeled and quartered
1 C roughly chopped Onion
1 C finely sliced Leeks
1 C sliced Carrots
4 C of Vegetarian Better Than Bouillon Beef Broth or Vegetable Broth
4 large Cabbage Leaves, julianned
Salt and Pepper to taste
1 Bottle of Guinness Stout Beer.

In a large Skillet on medium high heat:
4 TBS Oil
Heat until Hot but not Smoking.
Add 1/2 of the Beetles Tips.
Sauté until browned.
Spoon into the Casserole.

Layer with 1/2 of each of the following:
Potatoes
Onions
Leeks
Carrots

To the Skillet:
Remaining Oil
Heat again.
Add:
Remaining Beefless Tips
Sauté until browned.
Layer with remaining Vegetables, in the same order.

Add:
Broth
Cover and Bake for 1 hour.

Add:
Cabbage
Cover and continue to bake an additional hour.
At this time you can add 1 Bottle of Guinness Stout Beer.
It should always be completely covered with liquid.
Season to taste with Salt and Pepper.

Serve hot with pieces of Artisan Bread. I like French Pain de Campagne. I make my Aunt's Stone Ground Whole Wheat Irish Soda Bread.

Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.

Summer of 1974 , Steamboat Springs, Colorado

Note:

Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour

2 1/4 C whole wheat flour

1 tsp salt

1 tsp baking soda

3 TBS butter

1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.

Cut in butter with fingers.

Make a well in the center of the flour, add buttermilk and stir until blended,

Dough should be dry enough to knead, but not too dry.

Knead the dough on a floured surface about 30 seconds.

Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.

Cut an X in the top with a  floured serrated knife.

Bake at 400 degrees for 30 minutes.

Remove, rub the top with butter and cool completely,

Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.




Enjoy!
Peace in the Kitchen!

Carrot Cake Mini Cupcakes from Bird Bakery in San Antonio, Texas

I recently saw this recipe being made on a Food Channel on television. I didn't get the entire story behind the Bakery in Texas, but I researched the recipe and here it is.
The recipe is billed as award-winning.
I have my favorite recipe for Carrot Cake and it's the only one I make. It also comes from a Texas establishment that has since gone out of business. It's  Rebecca Rather's, who is one of my favorite Pastry Chefs. I thought I'd try these Mini Cupcakes.

They sell them in these Egg Cartons. Very clever !

Bird Bakery Award-Winning Carrot Cake Mini Cupcakes:

Here's what you'll need:
Preheat the oven to 350 degrees.
Mini Cupcake Pans with Cupcake Liners.

2 C Flour
1/2 TBS Baking Soda
1/2 TBS Cinnamon
1/2 tsp Salt
3 Organic Brown Eggs
3/4 C Vegetable Oil
3/4 C Buttermilk, room temperature
1 3/4 C Fine Sugar
1/2 TBS High Quality Vanilla Extract
1 C Chopped Pineapple, drained well.
1 1/4 C Shredded Carrots.
1/2 C Shredded Sweet Coconut
3/4 C Golden Raisins
1/2 C Chopped Walnuts, + extra chopped Walnuts for Garnish.
1 recipe of Cream Cheese Frosting (recipe follows)

Cream Cheese Frosting:

16 TBS Butter, softened
1 1/2 C Cream Cheese, softened
5 3/4 C Confectioner's Sugar
1/4 C Whole Milk
3/4 TBS High Quality Vanilla Extract
Zest and Juice from 1 Small Orange

Cupcake Batter:

In a small bowl:
Flour
Baking Soda
Cinnamon
Salt
Sift together.
Set aside.

In a Stand Mixer with a Paddle Attachment:
Oil
Buttermilk
Sugar
Vanilla
Eggs, one at a time.
Mix well until incorporated.

Add:
Flour mixture, slowly.
Mix to combine well.

Add:
Pineapple
Carrots
Coconut
Raisins
Walnuts
Mix well.

Use a cookie scoop and pour batter into the pans, filling about 3/4 full.
Bake 12 - 15 minutes, rotating the pans after 6 - 7 minutes.
Remove pans to racks to cool completely.
Frost the cooled muffins and garnish with additional chopped Walnuts.


Cream Cheese Frosting directions.

In a Stand Mixer with Paddle Attachment:

Butter
Cream Cheese
Confectioner's Sugar
Beat well to combine.
Slowly Add:
Milk
Vanilla
Orange Zest
Orange Juice
Continue mixing slowly until well combined.

Enjoy!
Peace in the Kitchen!

Hazelnut Balls

I entered this recipe in an annual Holiday Cookie Contest in Dallas. This is my 7th year as a finalist because I just received the call that 2 of my recipes were accepted this year (2015). This is the recipe entered in the Easy category. I held back on posting this until I found out if it made it into the contest.

Update: It won Second Place in the Easy Category. They doubled the Prize Money this year so it was a great year to win!
The first week of December the recipes from the top 3 winners in each category are published in the Dallas Morning News.
Here's mine:

Hazelnut Balls
Yield: 24 - 26 Balls.

3/4 C Hazelnuts (finely chopped, leaving some small pieces)
1 C Rice Krispies
1/2 C Nutella
A bowl of Confectioner's Sugar for rolling the Balls.

Put the Hazelnuts, Rice Krispies and Nutella in a large mixing bowl and gently fold until everything is combined. At the end I use my hands to form a dough like mixture.

Cover with plastic wrap and refrigerate the mix for 30 minutes. (I tried making them without refrigerating the mix and I think they're easier to create the ball) You can still refrigerate it if you plan to make them at a later time!

Scoop the mixture with a 1 1/4" cookie scoop to keep them the same size. Roll them in the palm of your hand to create a smooth ball.

 (Another tip I've learned as I continue to make these): I've made so many batches of them this season. I scoop quite a bit of the mixture into the cookie scoop and then I press it firmly against the palm of my hand until there's enough to form a dense ball. I release it into a bowl of  Confectioner's Sugar and sprinkle it and roll it around until it's completely coated.

These were my favorite cookie this year.
I will definitely make these every year!

Enjoy!
Peace in the Kitchen!

Pumpkin Praline Bread | Manila Spoon

I like this recipe for Pumpkin Bread so I decided to copy the link onto my Blog. It's Fall, it's the season for Pumpkins and this looks and sounds delicious.


Pumpkin Praline Bread | Manila Spoon


Enjoy!
Peace in the Kitchen!

Banana Bread

I think Banana Bread could be considered a very iconic Hippy recipe. We made it often when I lived in Steamboat Springs, Colorado. Here's my Best of the Best Banana Bread served with a Cream Cheese Topping on the side, or with Butter.

Over ripened Bananas are critical to the best banana bread. Here's a great tip for ripening them:
Start with 4 totally yellow bananas, no green visible. Some black spots are fine.
Bake them unpeeled in a 250 degree oven for 15 - 20 minutes. They'll turn completely black. This brings out the ultimate sweetness of the banana.
Remove them from the pan, set aside to cool completely before peeling and mashing.

Banana Bread with Cream Cheese Topping

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 release mix.

8 TBS Butter
1 C granulated Sugar
2 Large Eggs
2 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C Mashed (very ripe) Banana
1/2 C Sour Cream
1 tsp Vanilla
1 C Chopped Pecans or Walnuts. I prefer Pecans.......... I live in Texas!

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Eggs
Beat until cream smooth.
Set Aside.

In a Medium Mixing Bowl:
Flour
Baking Soda
Salt
Whisk well.
Add to Wet Ingredients and beat just until combined.

Fold in by hand:
Banana
Sour Cream
Vanilla

Add:
Pecans and fold in by hand.
Pour batter into the pan.
Bake for 60 minutes.

Remove pan to a rack to cool for 10 minutes.
Invert the Bread twice, (right side up) onto a rack to cool completely.

Transfer to a serving platter.
Serve individual slices with either Cream Cheese Topping or Softened Butter.

Cream Cheese Topping:

4 TBS Butter, room temperature
8 oz. Cream Cheese, room temperature
1 C Confectioner's Sugar
2 tsp Pure Vanilla

In a Medium Bowl with an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Confectioner's Sugar
Vanilla
Beat until well combined and creamy smooth.

Enjoy!
Peace in the Kitchen!

Pumpkin Bread Pudding

I have 1 recipe for Bread Pudding, and it's the only one I make. I look forward to making this Pumpkin Bread Pudding during the Holidays!
One of my favorite Pumpkin recipes is my Homemade Pumpkin Pie from scratch. Once I discovered how much better fresh Sugar Pumpkins taste in a pie, I've never made another Pumpkin Pie recipe. You can find it on my Blog.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" casserole 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.

8 C of Day old Baguette Bread Cubes
1 C Toasted Pecans
1/2 C Cinnamon Chips
4 Eggs
1 C of canned Pure Pumpkin
1 1/2 C Heavy Cream
1/2 C Brown Sugar
8 TBS Butter, melted
1 tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground Ginger
1/8 tsp Cloves

In a large mixing bowl:
Bread Cubes
Cinnamon Chips
Toss to combine well.
Spread evenly into the Casserole.

In a large mixing bowl:
Eggs
Pumpkin
Heavy Cream
Sugar
Butter
Vanilla
Cinnamon
Nutmeg
Ginger
Clove
Whisk well.

Pour over the Bread Cubes.
Sprinkle evenly with Pecans
Bake for 45 minutes.

Enjoy!
Peace in the Kitchen!

Almond Bark from Carol M.

Carol M., I stole this recipe from a post on your Face Book page. I like the fact that it's easy and it sounds yummy.

Almond Bark

Here's what you'll need:
1 Sheet Pan lined with foil , brushed with butter.

1 small bag of Semi Sweet Chocolate Chips
1 small bag of Butterscotch Chips
1 can of Blue Diamond Roasted Salted Almonds

In a Double Boiler:
Melt the Chocolate Chips and the Butterscotch Chips until melted and creamy smooth.
Stir in the Almonds.
Quickly pour onto the Sheet Pan.
Shake to spread evenly and thin.
Refrigerate until completely set.
Remove, break apart and store in a covered container.

Enjoy!
Peace in the Kitchen!