Food Poem by The Hippy in the Kitchen!

Food:

Food is what I talk about most.
I guess I have to as a Food Blogging host.
I like corn and squash and desserts galore.
I can always find a topic and talk about more.

I'm passionate about the things I cook.
You can check out my Blog and take a look.
Search a food category or a Spice you prefer ,
A Vegetable, a Fruit or a Casserole you can stir.

Read a recipe and print it,
and make it with care.
Return to the blog to find something to share.
Always remember if you can't make a decision,
You can always rely on the Hippy in the kitchen!

And don't forget the motto I'm pitchin',
You will find happiness when you
Enjoy!
Peace in the Kitchen!

Better Cream Icing

You read that correctly, it's Better Cream, not Butter Cream.
Many years ago....... OK, back in the 80's, I worked as a Cake Decorator.  I was looking for a part time job and someone talked me into it. I was very successful at it and I enjoyed it. My mentor was a woman named Elizabeth and she was a brilliant cake decorator. I learned everything I could from her. I wanted to succeed and I listened and I learned.

 As we were baking this weekend, my wife and I were having a conversation about icing. She's baking a recipe for a cake by Rebecca Rather (I'll post the cake recipe later) and converting it into cupcakes and small individual Cakelettes. We bought a new Cakelette pan from Williams Sonoma. The Cakelettes will be dusted with Confectioner's Sugar. Rebecca's Icing has Jack Daniels Whiskey in it and it's incredible, but these Cupcakes will be served to children, she made the basic Buttercream icing for them. So..... then we talked about the difference between Buttercream Icing and Better Cream Icing. I remembered that we only used Better Cream at the Bakery. I began to research a recipe and was unsuccessful.
Most people mistake Better Cream for Butter Cream and are not aware that there's a difference.
I decided to look at my go to hand written books of my Best of the Best Recipes and I found my notes on Cake Decorating..
I found my recipe for Better Cream Icing

Better Cream Icing:
2 C Crisco
2 pounds of Confectioner's Sugar
a dash of Vanilla extract
a dash of  Almond extract
a pinch of Salt

 8 oz. of Heavy Cream (Thinnest recommended for  Icing a Cake)
 6 oz. of Heavy Cream (Thin recommended for a light filling).
4 oz.  of Heavy Cream (Medium /Stiff recommended for Piped Cupcakes and Decorative Piping on Cakes),


The Stiff Icing is used to create Decorative Borders and Flowers with Icing Tips and Icing Bags.
I recommend using Canvas Icing Bags but Plastic Bags can also be used.

Cream Crisco well in a Stand Mixer with a Paddle Attachment.
Add all other ingredients and mix until well incorporated, don't over mix.

Enjoy!

Peace in the Kitchen!

Mother's Cherry Cream Freeze Dessert

My mother always made this for Thanksgiving and Christmas beginning in the 50's.
It was my favorite dessert as a child.
Remembering Onnolee Mosher.

My mother made it in Aluminum Ice Cube Trays without the dividers.
I have a source for them, I will order some for this recipe.

Here's my Mother's recipe.
Cherry Cream Freeze:

1 1/3 C (15oz. can) sweetened condensed milk
1/4 C lemon juice
1- 12 oz. package of frozen sweet dark cherries.
3/4 C ( 1 9 oz. can) well drained crushed pineapple.
1/4 tsp almond extract.
2 C heavy cream, stiffly whipped.

In a large mixing bowl, combine:
milk
lemon juice
cherries
pineapple
almond extract
Mix well.

Gently fold in whipped cream.

Place mixture into a 9" x 5"x 3"  Loaf Pan.
Cover tightly with Foil
Freeze for 24 hours.
Dip pan half way in a pan of warm water to release.
Un mold onto a serving platter.
Slice to serve.

Enjoy!
Peace in the kitchen!

Terry's Bread Pudding

Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.

Terry's Bread Pudding:

1 Baguette, sliced
1 Quart of Milk (4 C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9" X 13" pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queen's Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a Doubler Boiler,  place the Cream and Eggs and Whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and Whisk until incorporated

Here's another Whiskey Sauce :

In a Sauce Pan, over Medium Low Heat:
4 TBS Butter
The Juice of 1 Lemon
1 C Apple Cider
1/2 C Brown Sugar
A Pinch of Salt
1 C Bourbon Whiskey

Cook to Reduce to 1/2.
Serve on the side with Bread Pudding.

Enjoy!
Peace in the Kitchen!


Christmas Bread Pudding

I just made a new recipe of Bread Pudding.
I decided to use a variety of Pastries from our local French Bakery.

I cut everything into small cubes (I ended up using 16 1/2 C) and dried it on 2 Sheet Pans for 2 days.
I put them in a 200 degree oven and made sure everything was completely dry.
I added Pecans and Dried Cranberries.

Ready to Bake

Out of the Oven

Here's what you'll need:
Preheat the Oven to 350 degrees. (wait until the mixture is put together because the Butter is melted as the Oven is Preheating)
A Double Boiler

9" X 13" Casserole Dish

16 C of a variety of pastries such as (Chocolate Croissants, Almond Croissants, Palmiers, Cronuts, Croissants, Raisin Danish, etc.) What ever you like and have available.
2 C Whole Milk
2 C Eggnog
3 Eggs, beaten
1 C Granulated Sugar  (I whisk the two Sugars together in a Mixing Bowl)
1 C Brown Sugar
2 TBS Vanilla
1 C Chopped Pecans
1 C Dried Cranberries
4 TBS Butter

In a Large Mixing Bowl:
Pastries
Milk
Eggnog
Mix well by Hand. (I mix every step by hand...... with my hands!

Add:
Eggs
Vanilla
Mix by Hand until incorporated.

Add:
Granulated Sugar
Brown Sugar
Mix by Hand until incorporated.

Add:
Pecans
Cranberries
Mix by Hand until incorporated.

Start Preheating the Oven.
Cut Butter into Cubes and Sprinkle into the Casserole Dish.
Place it in the Oven until Melted.
Remove the Pan.

Spoon the Pudding into the Dish.
Bake 30 Minutes.

Make the Queen's Brandy Sauce:

1 Pint of Heavy Cream
3 Eggs
1/2 C Granulated Sugar
1/2 tsp Vanilla
1C Brandy

In the Top of a Doubler Boiler on Medium Heat:
Cream
Eggs
Whisk well.

Add:
Sugar
Vanilla

Stir constantly for 10 minutes
Slowly Add Brandy or Whiskey and Whisk until incorporated.

Enjoy!
Peace in the Kitchen!

Y'all Come Back For More Sauce Now, Ya Hear?

Y'all Come Back For More Sauce Now, Ya Hear?

I thought this needed a catchy title. It's believed to have been created at a Greek Restaurant in Jackson, Mississippi. Many Restaurants serve their own variation of it.

Is this Southern? You bet your life it is!
I have a similar recipe on the Blog for Fry Sauce.

This versatile Sauce has so many uses:
Burgers
Fries
Salads
Vegetable Dip
Fried Okra
Fried Onion Rings
Fried Green Tomatoes
Fried Pickles
Hush Puppies
Anything else Fried, that you can think of!

Vegetarian/Vegan Worcestershire Sauce

Ingredients for the Sauce:

1 C Mayonnaise
1/4 C of a jar of Chili Sauce
2 TBS Ketchup
1 TBS Lemon Juice
1 tsp Paprika
2 tsp Vegetarian Worcestershire Sauce
1 tsp Tabasco Sauce
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dry Mustard
1/2 tsp Salt
1/4 tsp Pepper

In a Medium Mixing Bowl:
Add all ingredients and Whisk well.
Transfer to a Covered Jar.
Refrigerate at least 1 hour before serving.
Shake prior to serving.

Enjoy!
Peace in the Kitchen!

Cornmeal Crêpes ?

When I first saw this recipe, I cringed! My first impression was that the French would too. As I continued to read the recipe I realized that this was about Savory Fillings, Mexican and Tex - Mex Fillings, then it all made sense to me.  I've even added a couple of Sweet options. If you're familiar with the use of Corn Tortillas in recipes, you know that they can become crispy and fall apart. Even when they're used in a recipe with a creamy sauce, they fall apart. They just don't have the consistency of a French Crêpe. This is the answer! It's a soft, Cornmeal Crêpe that has the texture of a traditional French Crêpe. These can also be used with a Sweet recipe. I've included some recipes for both Sweet and Savory fillings.
I usually make the Crêpes ahead of time and freeze them layered between sheets of waxed paper.
Remove, thaw at room temperature and use in recipes.
This Basic Cornmeal Crêpe recipe makes about 10 - 12 Crêpes.


Here's what you'll need:
I recommend a traditional French Crêpe Pan to make these. I have a Cast Iron Crêpe Pan that works perfectly.
After you make these, use them as you would in any traditional Mexican or Tex-Mex recipe calling for Corn Tortillas and the Sweet Fillings I've included at the end.

Basic Cornmeal Crêpes:
2 Large Eggs
1 C Whole Milk
1/2 C All Purpose Flour
1/2 C Yellow Cornmeal
1/2 tsp Salt
1/4 tsp Sugar
2 TBS Butter, melted
Vegetable Oil to Grease the Crêpe Pan.

In a medium mixing bowl:

Eggs
Milk
Flour
Cornmeal
Salt
Sugar
Butter
Whisk well.


Heat the Pan on Medium Heat.
Grease the Pan with a Paper Towel and a small amount of Vegetable Oil.
Pour 1/4 C of Batter into the Pan and tilt it to evenly distribute it.
This method is no different than the traditional Crepe.
Cook for 1-2 minutes and then flip it and heat for about 30 seconds.
Remove them to a plate and separate them between pieces of Waxed Paper or Parchment Paper until you're ready to use them.

Fill them with a variety of Savory or Sweet fillings and serve immediately.


Here are some ideas for Fillings:


Cinco de Mayo:
1862, Mexico's Army defeated the French at the Battle of Puebla during the Franco-Mexican War, (1861-1867).

It's considered a Minor Holiday in Mexico. In the United States, it's become a Celebration of Mexican Culture and Heritage.
We celebrate in a grand style in Texas.... Parades, Music , Street Festivals and....... FOOD!

Check out my previously posted Tex - Mex Recipes and enjoy these Enchiladas!


This is an original recipe including original recipes for the Tex - Mex Dressing and the Pico de Gallo.
Obviously it can be adapted for non Vegetarians.

1 Recipe of my Tex- Mex Dressing:

1 C (8oz.) Pace Chunky Salsa, or any other brand)
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, room temperature
1 tsp Cumin
1/2 tsp Adobo Seasoning or Garlic Powder

Combine Sour Cream and Cream Cheese in a bowl with an electric mixer.
Fold in remaining ingredients
Store refrigerated in a canning jar.

1 Recipe of my Pico de Gallo:

2 small Tomatoes. diced
1/2 of an Onion, diced
1/2 of a bunch of Cilantro, chopped
2 medium Jalapenos, diced
1 tsp Adobo Seasoning or Garlic Powder
Salt and Pepper to taste
Mix together and Refrigerate.

Enchiladas:

2 TBS Olive Oil
1 Onion, chopped
2 Cloves of Garlic, chopped
3 C Quorn Brand Vegetarian Chicken, shredded
2 C Queso Quesadilla Shredded Cheese
1- 4oz. can Chopped Green Chiles
8 - 6" Cornmeal Crêpes

Saute Onion and Garlic in the Oil until tender
Add the following:
 Chicken
 1 C of the Tex - Mex Dressing
 1/2 C of the Cheese
Green Chiles

Spoon some of the mixture down the center of each Cornmeal Crêpe.
Roll them.
Place them seam side down in a 9"x13" baking dish, sprayed with Vegetable Spray
Top with remaining  Tex - Mex Dressing
Top with remaining Cheese

Bake at 350 degrees for 25 minutes

Serve with the Pico de Gallo on the side

Enjoy!
Peace in the Kitchen!


As a vegetarian I eat a lot of beans. As I've mentioned before, we love beans in Texas. We're influenced by Mexican and Cuban cuisine and that includes many versions of beans.
Here's a great black bean recipe!
They can be served as a side dish , in Tex - Mex Salad, in Tacos and more!


2 TBS olive oil
1 onion, diced
2  red bell peppers, diced
2 green bell peppers, diced
2 jalapenos, diced
3 - (19oz.) cans of black beans, rinsed and drained
1 C water
1/4 C red wine ( Hearty Burgundy)
2 tsp sugar
1 tsp dry oregano
salt and pepper to taste
2 green onions, the entire onion, chopped
1/4 C chopped fresh cilantro

Saucepan:
heat oil
Add:
onion
red pepper
green pepper
jalapeno
Saute, 3 minutes.

Add:
beans
water
wine
sugar
oregano
salt
pepper
Bring to a boil
Reduce to simmer
Simmer 30 minutes
Fold in green onions and cilantro.

Enjoy!
Peace in the Kitchen!


I saw this recipe and I just can't seem to get enough recipes for Tex - Mex  food.
I've adapted the original recipe. I've change a few ingredients and made it Vegetarian.

Vegetarian Chicken Enchiladas:

1 TBS Butter
1 Can Rotel Tomatoes with Green Chiles, drained.
1 (8oz.) package of Cream Cheese, cubed and room temperature.
2 C Quorn Chik'n Tenders, cut in half.
1 (4oz.) can of Diced Green Chiles, undrained.
8 Corn Crêpes
2 C shredded Pepper Jack Cheese
1 Pint of Heavy Cream
1/2 Cup chopped Onion

Here's what you'll need:
1 - 9" X 13" baking dish, sprayed with Vegetable Cooking Spray or lightly coat with Vegetable Oil.

In a Skillet on Medium High Heat:
Butter, until melted.
Rotel Tomatoes
Cook 1 minute.

Add:
Cream Cheese
Chicken
Stir until Cream melts.
Remove from heat and fold in the Diced Green Chiles.

Divide evenly off to one side of each Corn Crêpe.
Roll them.
Place the Enchiladas Seam side down in the baking dish.
Sprinkle with Pepper Jack Cheese.
Drizzle evenly with Heavy Cream.
Sprinkle with Onions.

Cover with Foil.
Bake at 350 degrees for 30 minutes.
Remove Foil and continue cooking 15 minutes.
They should be Golden Brown.

Enjoy!
Peace in the Kitchen!


Taco Filling:

2 TBS Vegetable Oil
1 pound of Yves Vegetarian Meatless Ground
1 TBS Cumin
1 tsp Chile Powder (I use a native Chile Powder from Chimayo, New Mexico)
1 tsp Paprika
1/2 tsp Dried Oregano
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1 C Shredded Sharp Cheddar Cheese
1 C Shredded Pepper Jack Cheese

Toppings:
Shredded Lettuce
Diced Tomatoes
Chopped Fresh Cilantro
Sliced Green Onions
Sour Cream
Guacamole

In a Skillet on Medium High Heat:
Oil, until Hot.
Add:
Meatless Ground
Sauté until browned.

Add:
Cumin
Chile Powder
Paprika
Oregano
Salt
Pepper
Garlic Powder
Mix well.
Cook just until well combined and Hot.
Transfer to a Serving Bowl.
Set Aside.

For each Cornmeal Crêpe:
1 - 2 TBS of Meatless Ground Mixture
Add:
Any of the Toppings
Fold over to serve.
Each person can customize they're own based on personal preferences.

OPTION:
To serve as a Burrito:
Fill with Meatless Ground and Cheese.
Fold and place Seam side down on a plate.
Heat in a Microwave for 30 seconds.
Garnish with your favorite Toppings.

Enjoy!
Peace in the Kitchen!


Mushroom Filling:

This fills about 10 - 12 Cornmeal Crêpes.

1 TBS Vegetable Oil
1 TBS Butter
1 1/2 Pounds of mixed Fresh Wild Mushrooms, sliced thin.
2 Small Shallots, minced.
Salt and Pepper to taste
1 TBS Tomato Paste
1/3 C Sour Cream

In a Skillet on Medium High Heat:
Oil and Butter until Hot.

Add:
Shallots for 1 minute, stirring.

Add:
Mushrooms
Salt and Pepper
Stir often and Sauté for 8 minutes.

Add:
Tomato Paste
Stir to combine.
Cook for 1 minute.
Reduce Heat to Low.
Fold in Sour Cream.
Cook just until heated well.

Fill Crêpes as desired.

OPTION:
Serve filled, open faced topped with a Fried or Poached Egg,

Enjoy!
Peace in the Kitchen!


Sweet Fillings:

Pear and Fig
This fills about 4 Crêpes.

1 Ripe Pear, cored and diced.
4 Fresh Black Mission Figs, diced
2 TBS Chopped Pistachios
2 TBS Honey + additional for Garnish.
Whipped Cream for Garnish.

In a Mixing Bowl:
Pear
Figs
Pistachios
2 TBS Honey
Stir to combine well.

Fill Crêpes, Fold over.
Top with Whipped Cream.
Drizzle with additional Honey.

Enjoy!
Peace in the Kitchen!


Blueberry Filling:

1 C Bonne Maman Blueberry Preserves
1 C Water
3 C Fresh Blueberries

In a Saucepan on Medium High Heat:
Preserves
Water
Stir to combine well.
Bring to a Boil.
Reduce Heat and Simmer for 1 minute.
Remove from Heat.
Cool 5 minutes.
Gently fold in Blueberries.

Fill each Crêpe with 2 TBS of Filling.
Fold the sides over.
Garnish with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Black Bean and Sweet Potato Taquitos

Surprisingly enough, I just received this recipe from a friend in Sweden. I really like this one. We eat a lot of Taquitos in Texas but not many of them are Vegetarian. This recipe is perfect for The Hippy in the Kitchen.

I'm simply posting a link to the recipe to give credit to them and to allow you to see the photograph of the final product.

Thank you Yvonne for sharing this one with me!

In addition to the suggested toppings, we would serve them with my Homemade Salsa (or your favorite Salsa), Chopped Green Onions and Guacamole.


http://www.findingvegan.com/black-bean-and-sweet-potato-taquitos/


Enjoy!
Peace in the Kitchen!