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!

German Chocolate Caramel Poke Cake (with Coconut, Cool Whip and Snickers Candy Bars)

I've posted several recipes for Poke Cake. It's an American Iconic Cake. I put it in the same category as Dump Cake. All of them are easy, delicious, decadent and totally unhealthy. That's what makes them so good.

The following are all of the ingredients needed for this recipe + the ingredients to make the Cake according to directions on the box.

German Chocolate Caramel Poke Cake.

Preheat the oven according to the recommendation on the Box of Cake Mix.
1 Box of German Chocolate Cake Mix baked according to directions on the Box for a 9" X 13" Pan.

After the cake is baked:
Remove it to a rack to cool for 15 minutes.
Poke holes in the cake, every 1/2" with the handle of a Wooden Spoon.

Evenly pour 1 - (14.oz) Can of Sweetened Condensed Milk over the entire Cake.
Allow to soak into the Cake completely.

Sprinkle with 1/2 C of Flaked Coconut.

Drizzle evenly with 1/2 of a Jar of Caramel Topping.
Cover and refrigerate for 30 minutes.

Spread an 8 oz. container of thawed Cool Whip over the entire Cake.

Chop 5 regular sized Snickers Candy Bars & sprinkle them evenly over the entire Cake.

Drizzle with remaining Caramel Topping.



Enjoy!
Peace in the Kitchen!

Vegetarian Stuffed Grape Leaves served with homemade Tsatziki Sauce

I've been traveling to France for 45 years and my wife and I  stay with friends throughout the country. On a recent trip, while staying with friends in Provence, we had homemade Stuffed Grape Leaves. Our friends sent us home with packages of Grape Leaves so we could prepare them ourselves.
I like the following recipe for Stuffed Leaves and I've included a recipe for homemade
Tzatziki Sauce.

Here's what you'll need:
Preheat the oven to 325 degrees.
2 - 9" X 13" Glass Casseroles

5 TBS Olive Oil, divided
1 small Onion, diced
2 Garlic Cloves, minced
1 C  of Uncooked Brown Rice, cooked according to package directions.
2 TBS Chopped Fresh Parsley (not dried)
1 TBS Chopped Fresh Mint (not dried)
1 tsp Lemon Zest
1/4 C Chopped Golden Raisins
1/4 C Toasted Pine Nuts. (I toast them in a Cast Iron Skillet on the stove
until they begin to turn light brown. (watch them carefully, they burn easily.)
1/4 C Fresh Lemon Juice, divided
3 C Vegetarian Chicken Broth or Vegetable Broth.
32 Packaged Grape Leaves

In a skillet on medium high heat:
Heat 1 TBS of Olive OIL
Add:
Onion
Sautée 3 minutes.

Add:
Garlic
Sautée an additional minute.
Transfer to a large bowl.
Add:
Cooked Rice
Parsley
Mint
Lemon Zest
Raisins
Pine Nuts
Stir to combine well.

Add:
1 TBS Olive Oil
2 TBS Lemon Juice
Salt and Pepper to taste
Stir well and set aside.

Scoop 1 TBS of the Mix into the center of each Grape Leaf.
Roll from the bottom while folding in the sides.
Place them seam side down into one of the pans.

In a medium bowl:
Broth
2 TBS Lemon Juice
3 TBS Olive Oil
Whisk well.
Pour over the Stuffed Leave.
Place the second pan on top of the leaves and fill half way with water.
Carefully transfer to the oven and bake 40 - 50 minutes.

Serve hot with homemade Tzatziki Sauce.

Homemade Tzatziki Sauce:

1 Large Cucumber
1 Clove of Garlic, minced
1 TBS Fresh Chopped Dill, not dried.
18 oz. Plain Greek Yogurt
1 1/2 TBS White Wine Vinegar
1 TBS Olive Oil
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper

Peel the Cucumber.
Slice in half, lengthwise
Scoop out the Seeds.
Grate the Cucumber on a Box Grater.
Transfer to a Fine Strainer or Sieve.
Squeeze out as much Water a s possible.
Sprinkle with Salt and set the Sieve on top of a Bowl to drain
for at least 10 minutes.
Squeeze one more time.

Transfer to a bowl.
Add:
Garlic
Dill
Yogurt
Vinegar
Olive Oil
Pepper

Whisk well.
Serve with Homemade Vegetarian Stuffed Grape Leaves.

Enjoy!
Peace in the Kitchen!

Baked Apple Roses

When I saw this recipe I knew there was no way that I could describe the technique. I wanted it on my Blog so the easiest way to post it was to post the link.
I find these to be fascinating and I look forward to making them.
They're made in Muffin Tins.
What a great way to make an impressive dessert that's easy.

http://tiphero.com/baked-apple-roses/?ref=cmts

Enjoy!
Peace in the Kitchen!

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!