Angel Food Cake with Pudding and Fruit Filling

Angel Food Cake with Pudding and Fruit Filling:

This is an easy, delicious dessert. It's great for a family gathering, church supper, block party or summer picnic. There are a number of variations you can make.

Here's the Basic Recipe made with a Lemon and Blueberry Filling.  I've included Options at the end of this recipe along with my favorite Pastry Cream Recipe.

Here's what you'll need:

1 - 10" Angel Food Cake sliced into 3 equal layers.
1 - 3.4 oz. of Lemon Flavored Jello Instant Pudding Mix
2 tsp Lemon zest
1 C Whole Milk
1 - 8 oz. Container of Frozen Cool Whip, thawed.
1 1/2 C Fresh Blueberries

In a Large Mixing Bowl with an electric hand mixer:
Pudding Mix
Lemon Zest
Milk
Beat for 2 minutes until well combined.

Fold in Cool Whip by hand with a Silicone Spatula or Wooden Spoon.
Cover with Plastic Wrap and refrigerate 15 minutes until thickened.

Fold in 1 C of the Blueberries, gently, by hand.

Transfer the bottom layer of the cake to a large serving platter.
Spread with 1/3 of the filling.
Top with the middle layer and repeat with filling.
Add the top layer and repeat with the remaining filling.

Refrigerate the Cake for 1 hour.

Just prior to serving, top with remaining Fresh Blueberries.

OPTIONS:
Make my Pastry Cream with added Fresh Raspberries.
Make my Pastry Cream with any Canned Fruit Pie Filling.
Substitute Orange Zest if using Apple Pie Filling.
I also use Lime Zest with Blueberries.

This is the best and easiest pastry cream I've ever made.

My Favorite Pastry Cream:

It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling

This is definitely a Best of the Best recipe!

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!

Homemade Bavarian Beer Mustard

I love Mustard! I started making Mustard many years ago and my favorite recipe is posted on the Blog. I've reposted it at the end of this recipe. The two Mustards are very different.  I decided to add 1 more Mustard recipe made with Dark Beer. It can be used on your favorite sandwiches, as a dip for Pretzels, on Hard Boiled Eggs and in Potato Salad. There are so many other uses for homemade Mustard. Just before Summer, I like to have a lot of Mustard available for Picnics This makes 7 - 1/2 Pint Jars that are canned.


Bavarian Mustard

Here's what you'll need:
7 - 1/2 Pint Jars for Canning.
Canning Supplies

Make a note that this recipe has to start the night before you plan on Canning the Mustard.

2 C Dark Beer
2 C Mustard Seeds
2 C Ground Mustard
1 1/2 C Brown Sugar
1 1/2 C Malt Vinegar
1/2 C Balsamic Vinegar
3 tsp Salt
2 tsp Allspice
1/2 tsp Ground Cloves
2 tsp Vanilla

In a small bowl:
Beer
Mustard Seeds
Cover and refrigerate overnight.

In a Blender:
The Beer Mustard Seed Mixture from the Blender.
Pulse just until chopped and grainy.

In a Dutch Oven on Medium Heat:
The Blender Mixture
Brown Sugar
Malt Vinegar
Balsamic Vinegar
Salt
Allspice
Clove
Simmer just until it begins to boil.
Immediately remove from heat.

Add:
Vanilla
Stir well until well combined.

Have the Canning Jars and Lids Boiled, completely Dried and ready to fill for the Canning process.

Ladle the Mustard into the Pint Jars.
Leave about 1/2" of space in the top of the jars.
Wipe off the rims of the jars.
Screw on the Lids just until secure, don't over tighten them.

Put the jars in a Canning Pot with enough hot water to completely cover the jars.
Bring to a simmer on Low heat.
Increase the Heat and Boil for 10 minutes.

Remove the Jars to a rack to cool completely.
If you are familiar with the Canning Process, you'll know when the jars are ready. You can hear the lids "POP".

Enjoy!
Peace in the Kitchen!


We love mustard:

Dijon
German
American
Hot
Sweet
Brown
Deli
Creole
English
Chinese
Flavored.......

......... and this homemade mustard from the Mennonites in Kansas!
This recipe makes about 2 1/2 cups.

4 TBS flour
8 TBS dry mustard
1 C boiling water
1 C sugar
1/2 C vinegar
1/2 tsp salt
1 tsp or more.... mustard seed to taste  (some of the seeds can be crushed)

Mix flour and mustard
Stir in the boiling water
Add sugar,vinegar and salt
Add Mustard Seed

Mix well
Allow to cool completely and refrigerate before using.
Keep refrigerated in a jar!

Enjoy!
Peace in the Kitchen!

Caramel Apple Salad

This is another recipe from our Niece in Kansas. Thank you Jennifer for thinking of The Hippy in the Kitchen when you saw this recipe.
This is easy to make and incredibly delicious. This would be great at a Family Gathering, Church Supper, Block Party or Picnic.

1 - 8 oz. can of Crushed Pineapple with Juice.
1 - 3.5 oz Box of Butterscotch Instant Pudding Mix
1 - 8 oz. Container of Cool Whip
1 C Chopped Pecans
3 C Diced Apples, peeled and cored.
1 C Miniature Marshmallows

In a Large Serving Bowl:
Pineapple
Pudding Mix
Cool Whip
Mix to combine well.

Stir in by hand:
Pecans
Apples
Marshmallows
Cover with Plastic Wrap.
Refrigerate for at least 1 hour before serving.

Enjoy!
Peace in the Kitchen!

Cinnamon Roll Casserole

Here's a quick and easy Breakfast Casserole made with Pillsbury Grands Cinnamon Rolls. It adds the flavor of Apples, Pecans and Eggs. It's simple yet decadent.

Cinnamon Roll Casserole

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


Cinnamon Roll Casserole

1 package of Pillsbury Grands Cinnamon Rolls. (5 Rolls with Icing included)
2 Large Jonagold Apples, peeled, cored and chopped.
1/2 C Chopped Toasted Pecans. (I toast whole Pecans in a dry Cast Iron Skillet for 3 - 5 minutes. Stirring often. It doesn't take long before they burn.
4 Large Eggs, beaten.

Directions:
You're not going to separate the Cinnamon Rolls. Roll out the entire container into the Casserole Dish, leaving half of it hanging over the side of the Dish.  Gently press the dough. You'll create 2 layers of the Dough.

Sprinkle the first layer:
Half of the Apples
Half of the Pecans

Fold over the second layer of dough to cover the Apples and Pecans.
Fold over the second layer and repeat with remaining Apples and Pecans.

Pour Eggs over the top.
Bake 40 minutes.
Remove the Pan to a Rack.

Warm the Icing in a Glass Measuring Cup.
Pour evenly over the top of the Casserole.

Serve immediately.

Enjoy!
Peace in the Kitchen!

Lemon Poppy Seed Waffles

I previously posted a story about our newest waffle maker. It was after we had  great Waffles at a Hotel we recently stayed in.
I have several Waffle recipes on the Blog.
I love the combination of Lemon and Poppy Seeds.

This is a simple, yet delicious recipe.

Here's what you need:
A great Belgian Waffle Maker!

2 C of your favorite complete, prepared Waffle Mix. I use Krusteaz.
2 TBS Granulated Sugar
1 TBS Poppy Seeds
1 C Ice Water
2 TBS Lemon Zest
1/4 C Fresh Lemon Juice
12 oz. Lemon Yogurt

In a Medium Mixing Bowl:
Waffle Mix
Sugar
Poppy Seeds
Water
Lemon Zest
Lemon Juice
Whisk well until completely combined.

Prepare the Waffles according to your Waffle Maker directions.

Enjoy!
Peace in the Kitchen!

Marinated Artichoke Hearts and Zucchini Pie, without a Crust

I don't really have an introductory statement for this recipe. I simply like the combination.

Marinated Artichoke Hearts and Zucchini Pie

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - 9" Deep Dish Pie Pan sprayed with a Vegetable Cooking Spray.

A Stainless Steel Bowl and a Hand Whisk.

1 Large Zucchini, julienned.

6 oz. Cream Cheese, softened to room temperature.

8 Whole Eggs, beaten.

4 Egg Whites

2 - 6 oz. Jars of Marinated Artichoke Hearts, drained and finely chopped.

4 TBS Chopped Basil Leaves, divided.

2 Cloves of Garlic, minced.

1/4 tsp Pepper

4 TBS Fresh Grated Parmesan Cheese

In a Large Stainless Steel Bowl:

Cream Cheese

Whisk well, by hand, until creamy smooth.

Add:

Eggs, two at a time whisking well until incorporated.

Add:

Egg Whites

Whisk until incorporated.

Add:

Zucchini

Artichokes

2 TBS Basil

Garlic

Pepper

Stir by hand with a Blending Fork or Wooden Spoon until well combined.

Pour into the Pie Pan.

Bake 25 - 30 minutes, until golden brown.

Remove and immediately top with Cheese and remaining Basil.

Serve Hot.

Enjoy!

Peace in the Kitchen!

French Butter Cookies from Brittany

These are the perfect biscuit to serve at a High Tea. They can be garnished with Homemade Whipped Cream, Pastry Cream or any Bonne Maman Fruit Preserves.
I've included my easy homemade recipes for my favorite Whipped Cream and my favorite easy, delicious Pastry Cream.
This recipe made 33 Cookies. It may vary.

Great little indentation in each cookie for Jam
or Clotted Cream.

Here's what you'll need:
Preheat the Oven to 350 degrees.
Mini Muffin Tins for about 40 Biscuits. There's enough Butter in the recipe so you don't need to butter the Tins.
I've written the recipe to make it by hand, as it would have been in rural Brittany, using only a Bowl and a Wooden Spoon.

12 TBS of the best Salted Butter you can afford, room temperature. If you use unsalted Butter, you'll add the Salt in the recipe.
2/3 C Granulated Sugar
1/2 tsp Fleur de Sel (Sea Salt). Omit if using a good Salted Butter.
4 Egg Yolks
1 C All Purpose Flour
1 tsp Baking Soda

In a Glass Bowl with a Wooden Spoon:
Butter
Sugar
Salt
Mix well until creamy smooth.

Add:
Egg Yolks
Mix until well combined.

Add:
Flour
Baking Soda
Stir well until it comes together to form the Dough.

Pick up the Dough and form a log with your hands.
The Dough is very sticky. Put a bit of Flour on your hands and on a flat surface.
Place the Dough onto a piece of Plastic Wrap.
Wrap tightly.
Refrigerate for at least 30 minutes.
Flour a flat surface again and roll out the dough by hand to the diameter
of the inside measurement of the Mini Muffin Tin. Mine is 1 1/4".
Refrigerate again for an additional 30 minutes.
Remove when ready to bake.
Use a sharp knife and slice discs 3/4" thickness, gently press them into the cups.

Bake 15 - 20 minutes, until golden brown. (15 minutes was perfect)

Remove the pan to a rack to cool for 10 minutes.
Transfer the Biscuits to the rack to cool completely.

Serve with a good Hot Jasmine Green Tea or Ceylon Tea.

OPTIONS:
Garnish with:
Homemade Whipped Cream
Pastry Cream
Your favorite Bonne Maman Fruit Preserves.


This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.



My Favorite Pastry Cream.
This is definitely one of my Best of the Best Recipes.
It's the only Pastry Cream I make.

It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling
Fruit Tarts


1 Pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp Vanilla
1 tsp Almond extract
1 1/2 boxes of Instant French Vanilla Pudding

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Ice Cream
Begin whipping on low speed just until completely combined.

Add:
Vanilla
Almond extract
Beat to combine well.

Gradually Add:
Pudding Mix
Beat to combine well. It should begin to thicken.

Transfer to a Mixing Bowl
Cover with Plastic Wrap.
Refrigerate for at least 1 hour.

Enjoy!
Peace in the Kitchen!