Wednesday, February 17, 2016

Hot Fudge Sauce Cake

This is an interesting recipe that creates it's own sauce as it bakes.
It's a Chocolate Delight!

Hot Fudge Sauce Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" Baking 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.



Cake:
1 C Flour
3/4 C Granulated Sugar
3 TBS Cocoa Powder, the best you can afford. (I use Rodelle Gourmet Baking Cocoa)
2 tsp Baking Powder
1/4 tsp Salt
1/2 C Whole Milk
2 TBS Vegetable Oil
1 tsp Vanilla

Fudge Sauce Layer:
1/4 C Rodelle Baking Cocoa Powder
1 C Dark Brown Sugar
1 3/4 C Hot Water

Whipped Cream for serving

Directions for Cake:

In a mixing bowl:
Flour
Sugar
Cocoa Powder
Baking Powder
Salt
Whisk well.

Add:
Milk
Oil
Vanilla
Mix well.
Pour into the Pan and spread evenly with an offset spatula.

Fudge Sauce Directions:

In a small mixing bowl:
Cocoa Powder
Brown Sugar
Whisk well.
Sprinkle evenly over the Batter.

Carefully drizzle the water evenly over the top. Do not stir.
Bake 40 - 45 minutes.

Serve warm with Whipped Cream.

Enjoy!
Peace in the Kitchen!



Dark Chocolate Cherry Fudge from Allfood Recipes

This recipe came to me, on the same day, from 2 separate Blogs that I follow so I decided that I like it enough to re post the link to the recipe. I like the combination of Chocolate and Cherries.

http://allfood.recipes/dark-chocolate-cherry-fudge/

Enjoy!
Peace in the Kitchen!

Monday, February 15, 2016

Fresh Raspberry Pie circa 1990 from Bon Appetit Magazine and shared with me by a High School Friend.

I'm always in pursuit of new recipes and especially vintage ones. I created this Blog because of my Aunt Faye. I pay homage to her every time I add another recipe and another story shared by family and friends.
I received this one from a childhood classmate in Michigan. Cheryl P. and I went to school together and graduated from Waterford Kettering High School in Waterford, Michigan.
I absolutely love any recipe made with Raspberries, it's my favorite berry. Cheryl shared this recipe with me and told me it's one of her  family's favorites.
Her uncle was an amazing cook and was featured on The George Peirrot Show in Detroit, Michigan in the early 60's. He was also an avid Wild Game hunter and Fisherman.
He would have Summer Cookouts that featured menu items such as Antelope, Bear, Canadian Fish, Pheasant and Rabbit. I love her collection of vintage recipes in Zip-Lock bags. I have a huge collection of recipes like that. I've included some of the photographs that Cheryl shared with me.
I believe that recipes are meant to be handed down from generation to generation and shared with family and friends.
Thank you Cheryl for sharing this recipe, story and photographs with me.
I look forward to making this pie. It would be a perfect pie for Easter dessert.

Fresh Raspberry Pie (from Bon Appetit magazine sometime in the 1990s)

Ingredients:
Pastry
  • 2 1/2 cups all purpose flour
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into pieces and chilled *
  • 1/2 cup vegetable shortening, cut into pieces and chilled  *     
  • 6 tablespoons (about) ice water **

  • I cut the butter and shortening and place it on a plate in the freezer while I’m getting the other ingredients out and measured and blended.  That’s usually between 7 & 10 minutes and seems to be a good amount of time.  Chilled but not frozen!

** It is almost always 7 tablespoons.  

Filling
  • 1 1/3 cups plus 1 tablespoon sugar, divided
  • 7 tablespoons cornstarch ***
  • 1 tablespoon grated lemon peel ****
  • 6 cups fresh raspberries
  • 1/8 ground cinnamon 

*** If the berries are juicy, I increase this.  I have no exact measurement.  It’s just a eyeball according to the 
       berries.  Usually only 1 tablespoons.  I have made this pie from frozen berries, but have also had disasters 
       because it was too hard to judge the amount of cornstarch necessary.  The family joke is that we never know 
       if we’ll get pie or soup.  Truth be told, once the extra juice is drained, and the pie has set in the refrigerator 
       over night, it still tastes great in spite of the mangled appearance!
  
**** Early on in making this pie, I didn’t understand the benefit of the lemon zest and often omitted it.  I don’t 
         do that now!

Enjoy!
Peace in the Kitchen!

This is the original recipe for the pie from Bon Apetit Magazine.

Cheryl's collection of recipes.

An article about Cheryl's Uncle.






Sunday, February 14, 2016

Buttermilk Biscuits from Blue Jean Chef.

Easy Buttermilk Biscuits from Blue Jean Chef


I love homemade Buttermilk Biscuits. This recipe is easy and looks delicious. I'm simply posting a link to the original video and recipe. You don't have to be afraid of biscuits anymore. I just received the video from a friend. 

https://youtu.be/yVfe4axM55Q

If you don't want to make them by the video, I've posted the recipe on the Blog under "Easy Biscuits".

Enjoy!
Peace in the Kitchen!

Thursday, February 11, 2016

Texas Creamed Corn Cakes with Spicy Aioli Sauce

I can never have enough recipes with Corn.  I don't usually fry food but I like these Corn Cakes. They're Texas through and through!
I serve them as an Appetizer or an accompaniment with Soup.

Here's what you'll need:
1 Cast Iron Skillet

1 -  recipe of Spicy Aioli Sauce:
1 C Mayonnaise
1 TBS Tabasco Sauce
2 TBS Honey
Mix together in a bowl, cover and refrigerate until ready to serve.



1 1/3 C Flour
1 1/2 tsp Baking Powder
1 tsp Salt
1 - Can of Creamed Corn
1 Egg, beaten
1- 4 oz. Can of Diced Green Chiles

Vegetable Oil for frying

Dry Ingredients
In a large mixing bowl, sift together:
Flour
Baking Powder
Salt

Wet Ingredients
In a small bowl:
Corn
Egg
Green Chiles
Stir well by hand.
Add to the Dry ingredients and mix until well combined.

Heat at least 1" of Oil in the Skillet.
Make sure it's very hot before frying the Cakes.
Drop 1/4 C of batter, for 1 Cake, into the Hot Oil.
Fry for 2 minutes on each side.
Remove Cakes to a Platter lined with Paper Towels to drain.

Serve hot with Spicy Aioli Sauce.

Enjoy!
Peace in the Kitchen!


Hazelnut Brownie Cheese Cake (The Perfect Valentine Dessert)

I love anything made with a Hazelnut flavor. That includes Toasted Hazelnuts and any recipe made with them, Hazelnut Liqueur and Nutella Chocolate Hazelnut Spread. I often combine all of these flavors in one recipe. I recently won second place in our local Holiday Cookie Contest with a Hazelnut Cookie.
I consider this to be one of my decadent desserts. You know? the one where your family and guests think you're a great Pastry Chef!
This would be the perfect Valentine Dessert.

Hazelnut Brownie Cheese Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform 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 Box of your favorite Brownie Mix. I use Ghirardelli.
1 1/2 C Dark Chocolate Chips (Ghirardelli)
12 oz. of Cream Cheese, room temperature
1/2 C Granulated Sugar
8 TBS Butter, softened and divided
2 C thawed Cool Whip
1 C Mini Milk Chocolate Chips
1/2 C Dark Brown Sugar
1/4 C Confectioner's Sugar
1/4 C Whole Milk
2 tsp Vanilla
1 small Jar of Nutella (I heat the jar, slightly, in a microwave if it's too difficult to spread)
1/2 C Toasted and Chopped Hazelnuts. (I toast them on the stove in a dry Cast Iron Skillet for a few minutes)
1 Jar of Hot Fudge Sauce for Garnish.

Bake the Brownie Mix in the Springform Pan according to package directions.
Remove to a rack and cool completely.

In a small glass microwave safe bowl:
Chocolate Chips
Heat and melt until creamy smooth. Stir often.
Set aside to cool.

Cheese Cake Filling:

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Sugar
Butter
Beat until well combined at least 3 minutes.
Slowly add the melted chocolate. Stirring until completely incorporated.
Remove bowl from the Mixer.
Fold in Cool Whip by hand.
Fold in Mini Chocolate Chips by hand.

Spread the Nutella evenly over the cooled Brownie.
Sprinkle evenly with Chopped Hazelnuts.
Pour in the Filling and carefully spread over the Nutella and Hazelnuts.
Cover with Plastic Wrap and refrigerate at least 1 hour.

When ready to serve, release the Brownie from the Pan and transfer to a Serving Platter. I always leave the bottom of the Springform Pan intact. You don't need to try and remove the Brownie from the bottom of the pan.
Drizzle individual servings with Hot Fudge Sauce.

Enjoy!
Peace in the Kitchen!

Wednesday, February 10, 2016

America's Favorite Corn Spoon Bread

Here's an easy Spoon Bread that uses a box of Jiffy Corn Muffin Mix. Sometimes it's easier than making it from scratch and just as good.
I happen to like the simplicity of this recipe. There are no added ingredients. No Cheese, No Onions, No Green Chiles.

Here's what you'll need:
Preheat the oven to 375 degrees
1 - 2 qt. Casserole brushed well with Vegetable Oil.

1 Box of Jiffy Corn Muffin Mix
1 Can of Cream Style Corn
1 Can of Whole Corn Kernels, drained
8 TBS Butter, melted
1 C Sour Cream
3 Large Eggs, beaten
1/2 tsp Salt

In a Large Mixing Bowl:
Jiffy Mix
Cream Corn
Corn Kernels
Butter
Sour Cream
Eggs
Salt
Mix well.
Pour into the Casserole.
Bake 35 - 40 minutes.

Enjoy!
Peace in the Kitchen!