Monday, April 18, 2016

Easy Biscuits

Easy Biscuits:
I posted a link to a video for Biscuits. I decided to post my adapted recipe for the Biscuits.

Easy Biscuits

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 8" X 8" Cake Pan lined with Parchment Paper, hanging 1" over 2 sides and well buttered.
1 Sheet Pan
Melted Butter, set aside.
Additional Flour, (1C)
Butter, Maple Syrup or Gravy to serve with them.

In a Large Mixing Bowl:
2 1/3 C Self Rising Flour
8 tsp Sugar
Whisk well.

8 TBS Frozen Butter  (1 whole stick)  Grated on a Box Grater. ( Grate it directly into the bowl).
Stir gently with a Wooden Spoon to Coat all of the Butter.

Add:
1 1/3 C Buttermilk
Gently stir just to combine. (don't over mix the dough)

On the Sheet Pan:
Add additional 1C of Flour and shake it to distribute evenly just to cover the pan.

Use a Wooden Spoon or a Silicone Spatula and scoop even sized
portions of the Dough onto the Sheet Pan. Remember that you'll need 16 portions. (only place 6 portions at a time on the Sheet Pan.)
Avoid having them touch each other.
Gently shake the pan.

Pick up the Biscuits, one at a time and gently toss them back and forth in the palm of your hand. (have your hands floured)
Place them in the Pan, close together so they touch each other.
You should be able to get 16 Biscuits in the Pan.  (4 X 4 rows)

Bake 25 minutes.
After 25 minutes, brush with  reserved Melted Butter.
Return to Bake for an additional 5 minutes.
They should become Golden Brown.

Remove the Pan, lift the Parchment Paper, transfer it to a Flat Surface.
Break the Biscuits apart.
Serve hot with Butter, Maple Syrup, or Gravy.

Enjoy!
Peace in the Kitchen!





Sunday, April 17, 2016

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!

Friday, April 15, 2016

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!





Thursday, April 14, 2016

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!

Wednesday, April 13, 2016

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!


Tuesday, April 12, 2016

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!