Blackberries with Sweet Tequila and Lime Cream

This is an adaptation of a recipe created by The Pioneer Woman. She created this for a restaurant in Denver, according to the story that accompanied the original recipe. It's basically Fresh Blackberries served in individual bowls, drizzled with this Sweet Tequila and Lime Cream. I know a lot of Texans that would love this. I look forward to making it this summer.


Here's what you'll need:
A Double Boiler. You can create one with a Glass Bowl over a Saucepan of simmering water or use a
conventional double boiler like the one I have.

This is my French Copper Double Boiler.

Tequila and Lime Sweet Cream

1 Pint of Heavy Cream
1 C Sugar, divided
10 Egg Yolks
2 tsp Vanilla
4 TBS Gold Tequila
2 TBS Lime Zest
Fresh Blackberries

In a medium saucepan on medium heat:
Cream
1/2 C Sugar
Simmer, stirring constantly until the Sugar is completely dissolved. Do not allow to boil.
Remove from heat.

In a large Mixing Bowl with a Hand Mixer:
Egg Yolks
Remaining Sugar
Vanilla
Beat until well combined.
Slowly drizzle Warm Cream into the mixture and continue beating until well combined.

Pour this into a Double Boiler on Medium Heat.
Cook, whisking constantly until it thickens.
Remove from heat and set over a bowl of Ice to stop the cooking process.
Whisk constantly until cooled.
Fold in Tequila and Lime Zest.
Transfer to a bowl and cover with plastic wrap.
Keep refrigerated until ready to serve.

Serve drizzled over individual servings of Fresh Blackberries.

Enjoy!
Peace in the Kitchen!

Chocolate Chip Cornbread in a Cast Iron Loaf Pan

I have a vast collection of Cast Iron Cookware.  Cornbread isn't just for Dinner anymore. Here's a great alternative to Breakfast Coffee Cake. Maybe it's a Texas thing to add Chocolate to our Cornbread and serve it for Breakfast. The addition of Chocolate Chips is delicious.

Chocolate Chip Cornbread in a Cast Iron Loaf Pan

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Cast Iron Loaf Pan brushed well with butter.

1 1/4 C Flour
3/4 C Cornmeal
1/4 C Sugar
2 tsp Baking Powder
1/4 tsp Salt
1 C Chocolate Chips. I use Hershey's Special Dark or Guillard Dark.
1 C Whole Milk
1/4 C Vegetable Oil
2 Eggs

In a large mixing bowl:
Flour
Cornmeal
Sugar
Baking Powder
Salt
Whisk well by hand.

Add:
Chocolate Chips
Fold in just to incorporate.

In a medium mixing bowl:
Milk
Oil
Eggs
Whisk well.

Carefully fold into dry ingredients just to combine. Don't overmix.
Pour into the Loaf Pan.
Bake 35 minutes.
Remove Pan to a rack to cool for 10 minutes.
Invert onto a rack to cool completely.
Transfer to a serving platter.
Serve with softened butter.

Enjoy!
Peace in the Kitchen!

Snickers Candy Bar Cake

Snickers is my favorite Candy Bar and has always been since I was little. Here's a great cake that includes the three main ingredients of a Snickers Bar, Chocolate, Caramel and Peanuts. It's a very Rustic Cake when it's finished.

Here's what you'll need:
Preheat the oven according to cake box directions.
2 - 9" Cake 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.

1 Box of Duncan Hines Devils Food Cake Mix.
1 - 16 oz Jar of Caramel Sauce, divided.
2 C Chopped Dry Roasted Salted Peanuts, divided
2 Large Snickers Candy Bars, chopped separately and set aside.
1 Recipe of my Pastry Cream (recipe to follow) You'll have quite a bit of it so you may have extra for another recipe or to just eat with a spoon! You may even want to use it all.......... I sometimes do. You can also serve it additionally, on the side, with each slice of cake.

Prepare the Cake Batter according to package directions.
Set aside.

Add 1 C of Caramel Sauce to each Pan.
Sprinkle each pan evenly with 1/2 C of Peanuts.
Carefully spoon the Batter evenly divided into each Pan trying not to disturb the Caramel Sauce.
Bake according to package directions for a 9" Cake Pan.

Remove Pans to a rack to cool for 10 minutes.
Invert 1 Cake onto a Large Serving Platter.
Spread evenly with Pastry Cream. (use as much or as little as you want)
Sprinkle evenly with 1 of the Chopped Candy Bars.

Carefully invert the second Cake onto a separate plate and slide it onto the first layer.
Spread evenly with Pastry Cream.
Sprinkle evenly with remaining Chopped Candy Bar.
Refrigerate until ready to serve.


This is definitely a Best of the Best recipe!
Use your creative imagination and include it in many other dessert recipes.

My favorite Pastry Cream!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.

Enjoy!
Peace in the Kitchen!

Perfect Pizza Dough or Breadsticks

We recently got a new Emile Henry Pizza Stone. Our family loves to make Homemade Pizza. I recently found this link to a great Pizza Dough recipe. I decided to share it on my Blog. If you love to make Pizza at home, or you thought it was too difficult to make your own dough try this recipe and enjoy homemade Pizza!

http://www.laurenslatest.com/fail-proof-pizza-dough/

Enjoy!
Pizza in the Kitchen!

Blueberry Cinnamon Roll Crumble from Rhodes

Here's a delicious, quick and easy Breakfast Treat from Rhodes.
These are made in the Rhodes Cinnamon Roll Pan that they come in. It can't get any easier than this.

For a nice presentation, transfer the rolls to a serving platter just prior to serving.
Drizzle with the Frosting and Syrup while it's on the platter.

Here's what you'll need:
Preheat the oven to 350 degrees.


1 package of Rhodes Frozen Anytime Cinnamon Rolls with Cream Cheese Frosting.
Allow to sit at room temperature while preparing the rest of the ingredients. They don't have to be completely thawed but this will help them bake evenly in the center.
1 - 21 oz. can of Blueberry Pie Filling, drained. Reserve the syrup to drizzle over the top at the end.
1 C Chopped Pecans
4 TBS Butter, room temperature
1/2 C Flour
1 TBS Cornstarch
1/2 C Brown Sugar

Spread the frozen rolls evenly with Blueberries.

In a small bowl:
Butter
Cornstarch
Flour
Brown Sugar
Pecans
Mix well with a Blending Fork to create a Crumble.
Sprinkle evenly over the Blueberries.
Place the pan on a Sheet Pan to Bake.
Bake 35 minutes.

Remove the pan to a rack.
Drizzle evenly with the packet of Frosting included with the Rolls.
Drizzle evenly with Syrup.


Enjoy!
Peace in the Kitchen!

Cherry Chocolate Bundt Cake

If you follow my Blog you know that we attend a Mennonite Relief Sale in Kansas every Spring. I buy as many Amish and Mennonite Family Cook Books that I can find. There's a booth that has six foot tables filled with cookbooks. I have an amazing collection.
Here's a recipe from The Yoder Centennial Cookbook. I've adapted part of the recipe to make it more current without changing the integrity of the original one.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10 C Bundt 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.

1 - 10 oz. can of Cherry Pie Filling
1 Chocolate Cake Mix
1 tsp Almond Flavoring
2 large Eggs

Here are the instructions as written in the original recipe:

Hand mix the Pie filling and flavoring, add slightly beaten eggs and mix the cake mix (by hand)
until blended.
Fill into a Bundt Pan and bake for 35 to 40 min. at 350 degrees.

Frosting:
1 C Sugar
1/3 C Milk
2 TBS Butter
Mix and boil for 1 minute. Then add:1 C Chocolate Chips.
Spread on cooled cake.

Enjoy!
Peace in the Kitchen!

Hash Brown Potato Soup in a Crock Pot + My Original Macaroni and Cheese with Hash Browns

Anne made this soup yesterday. I'll post a picture the next time we have a bowl.
It's really delicious. It's not your traditional Potato Soup because it's made with Hash Browns. I like the texture. I have a great recipe for Macaroni and Cheese made with the addition of Hash Browns. It's really good. I posted it at the end of this recipe.

Potato Soup in a Crock Pot

1 - 30 oz. bag of Shredded Frozen Hash Browns.
4 C Vegetable Broth or Vegetarian Chicken Broth
1 - 10 oz. can of Cream of Celery Soup
Salt and Pepper to taste.
8 oz. Cream Cheese, cubed
1 tsp Garlic Powder
1 tsp Onion Powder
1 TBS Dried Parsley

Garnishes:
Vegetarian Bacon Bits
Shredded Cheddar Cheese
Sliced Green Onion or Chives
additional Sour Cream


In a large Crock Pot:
Frozen Hash Browns
Broth
Celery Soup
Salt and Pepper

Cover and cook on Low for 5 hours.
Add:
Cream Cheese.
Cook for an additional hour, stirring often until the Cheese is well combined.

Garnish individual serving according to taste.

Enjoy!
Peace in the Kitchen!



This is just another version of Baked Macaroni and Cheese
I can't seem to have enough recipes for it. I even created this one because I couldn't find one that i really liked. This also has shredded potatoes in it, which are an unusual ingredient for Macaroni and Cheese, but I think you'll find that it's a great addition.
This one is very "cheesy" and delicious! I was never really fond of a bread crumb topping, however I have learned to like them. This recipe was created, because I wanted a version, without a topping.
I created it in 2007 and it continues to be one of my favorites.

Macaroni and Cheese (original recipe, 2007)

Pre heat the oven to 350 degrees.
Butter a large Casserole , Dutch Oven or a 10" Cast Iron Skillet. I like to cook in Cast Iron.

3 C whole Milk
2 8oz. packages of Cream Cheese, cubed
1 pound of Elbow Macaroni
1 pound bag of Frozen Shredded Potatoes
2 pounds of Sharp Cheddar Cheese, shredded

In a 6 quart stock pot, add salted water a bring to a boil.
Add Macaroni and Potatoes and cook until the Pasta is Al Dente according to the package directions.
Drain

In a large sauce pan over medium heat, bring milk to a boil.
Reduce heat and add the Cream Cheese, stirring until melted.
Gradually stir in the Cheddar Cheese until melted.
Add Pasta and Potatoes
Salt and Pepper to taste

Place mixture in a the Casserole Dish, cover and Bake for 25 - 30 minutes.
Remove the cover and broil the top, if desired, to brown it.
It can also be Baked in a covered 10" Cast Iron Skillet.

Enjoy!
Peace in the Kitchen!