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!

Morning Buns

Morning Buns originated at The Ovens of Brittany Restaurant in Madison, Wisconsin around 1970. By 1984 the smallest of their four Restaurants was selling 3500 Buns during the weekdays and even more on the week end. The recipe gradually made it's way Westward. The East Coast is not known for them. They're different than Cinnamon Rolls. They're made with a light, flaky and buttery Croissant Dough rather than the Bread like Dough of a Cinnamon Roll.

Here's what you'll need:
1 - 12 C Muffin Tin lined with Paper Cupcake Liners and sprayed with a Vegetable Cooking Spray.
A Rimmed Sheet Pan, Parchment Paper and Plastic Wrap.
You'll preheat the oven later in the recipe.

Dough Ingredients
3 C Flour
1 TBS Granulated Sugar + additional if you want to Sprinkle the finished Buns.
2 1/4 tsp Instant Rapid Rise Yeast
3/4 tsp Salt
24 TBS Butter, chilled and cubed. (3 sticks)
1 C Cold Sour Cream
1/2 C Cold Orange Juice
3 TBS Ice Water
1 Egg Yolks

Filling Ingredients
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 TBS Orange Zest
2 tsp Cinnamon
1 tsp Vanilla

Dough Instructions
In a Large 1 Gallon Ziploc Storage Bag: (they have easy open tabs, easy to use with a tight seal.)
Flour
Sugar
Yeast
Salt

Add:
Butter
Seal and Shake until Butter is completely coated.
Press the air out of the bag.
Use a Rolling Pin and Roll over the Bag several times, shaking it after each time.
Continue until you can see large flakes of Butter.
Transfer to a Large Mixing Bowl.

Add:
Sour Cream
Orange Juice
Water
Egg Yolk
Stir to combine well with a Wooden Spoon.
Transfer Dough to a Lightly Floured surface.
Briefly knead it and form a Smooth Ball.

Place the Ball onto a lightly floured surface.
Roll it out into a 12" X 20" Rectangle with the Shortest end toward you.

Begin at the 12" end and Roll tightly away from you.
Pat the log into a 12" X 4" rectangle.
Place it on a Rimmed Sheet Pan lined with Parchment Paper.
Cover the entire Sheet Pan with plastic wrap and Freeze for 15 minutes.

Filling Instructions
In a Medium Bowl:
Granulated Sugar
Brown Sugar
Orange Zest
Cinnamon
Vanilla
Mix well.

Transfer Dough to a Floured Surface.
Roll out to a 12" X 20" Rectangle with the long side toward you.

Sprinkle evenly with Filling, leaving a 1/2" Border on all four sides.
Gently press the Filling into the Dough.
Roll tightly away from you.
Pinch the seam to seal it.
Trim the ends with a sharp knife.

Cut the roll into 12 equal pieces.
Place them cut side down in the prepared Muffin Tin.
Cover the entire Pan with Plastic Wrap.
Refrigerate 4 hours or even overnight.

Preheat the oven to 200 degrees.
Once it has reached the temperature, turn it off.
Remove the Plastic Wrap.
Put the Pan in the oven with the door ajar for 20 - 30 minutes.

Remove it from the oven.
Preheat the oven to 425 degrees.
Return the Pan to the Oven and bake for 5 minutes.
Reduce the heat to 325 degrees and continue baking for 40 - 50 minutes.

Transfer the Pan to a Rack.
Remove the Buns from the Liners and place them on a Serving Platter.
Sprinkle with additional Granulated Sugar if desired.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Elderflower Pudding

I recently learned about St. Germain (Elderflower Liqueur.) I wrote an entire post, with a variety of Cocktail recipes.
I created this Pudding with the taste of Elderflower using St. Germain.
The recipe consists of a Pudding and a Topping that's added to individual servings.

St. Germain  (Elderflower) Liqueur

Here's what you'll need:
1 - 2 Quart Soufflé Dish

Elderflower Pudding:

1/2 C Cornstarch
1/2 C Granulated Sugar
1/8 tsp Salt
4 C Whole Milk
2 TBS St. Germain Liqueur + 1/4 C for the Raisins.

Garnish:
1/4 C Golden Raisins
1/4 C St. Germain Liqueur
1/2 C Slivered Almonds that have been toasted. (I toast mine in a dry Cast Iron Skillet on the Stove, just until they turn Golden Brown.) Watch them closely, they can burn easily.


Preparation:
In a Saucepan:
Cornstarch
Sugar
Salt
Whisk well.
Gradually Whisk in a Slow Stream of the Milk until completely incorporated.
Transfer to the Stove on Medium Low Heat.
Whisk occasionally while heating for 8 - 10 minutes as it begins to thicken.

When it coats the back of a Wooden Spoon, whisk in the St. Germain.
Continue Whisking and Cooking for an additional 2 - 4 minutes.
It should become very thick.

Strain it through a Fine Sieve into the Soufflé Dish.
Gently cover the entire surface of the Pudding with Plastic Wrap
to keep it from forming a skin.
Refrigerate for 3 hours .

Prepare the Garnish:
Soak the Raisins in the Liqueur for 3 hours.
Toast the Almonds.

Just prior to serving, garnish each individual serving with Raisins and Almonds.

Enjoy!
Peace in the Kitchen!

Baked Omelette in a Cast Iron Skillet

This could be called a Frittata, an Omelette, Baked Egg Casserole, etc.
I like recipes made in Cast Iron.

"If you are not familiar with the advantages of iron versus a regular nonstick frying pan, here’s the deal: Iron cookware actually makes food taste better. But more than that, it will cook your food evenly, is incredibly versatile (moves seamlessly from stovetop to oven to the top of a grill) and leaves trace amounts of iron in your diet. The pan you’ll never have to wash is also the pan you’ll never have to get rid of – take care of it, and you’ll be passing it on to your grandchildren."

"The main reason most people choose to cook with iron is because of its superior ability to retain heat. But forged iron, from which this pan is made, is even better at getting hot and staying hot than cast iron, because of the continuous, rather than molded, metal grain."

This is my new favorite Forged Iron Skillet.

Baked Omelette in a Cast Iron Skillet.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 10" Cast Iron Skillet

3 TBS Butter
1/2 C Diced Green Onions
1/2 C Diced Green Bell Pepper
8 Large Eggs
1/4 C Half and Half
1/2  C Shredded Gruyere Cheese
Salt and Pepper to taste. (remember that the Cheese can be very salty)

In the Skillet on Medium High Heat:
Butter, heated until melted.
Add:
Onions
Bell Pepper
Cook for 5 minutes.

In a Large Mixing Bowl:
Eggs
Half and Half
Cheese
Salt and Pepper to taste.
Beat until well combined with a Whisk or a Blending Fork.

Pour into the Skillet.
Stir just until combined.

Bake for 25 minutes.
Remove from the oven and serve Hot.

Enjoy!
Peace in the Kitchen!

Truffles

I believe there are two ingredients in life that are really good for you, my Cardiologist agrees........ Dark Chocolate and Wine.

I love Truffles. They're one of the few desserts that I don't feel guilty about eating. The other is Cheesecake and I have only 1 recipe that I make. It's on the Blog.

(I don't roll the Chocolate Balls in my hands to make them smooth and perfect. I like Chocolate Truffles to look natural. If you've ever seen a Truffle, it's very rustic in shape. That's how I want my Chocolate Truffles to look.) You can use 2 spoons to scoop out the Chocolate or use a small cookie scoop.

Frangelico Hazelnut Liqueur

Hazelnut Truffles

Here's what you'll need:
1 - 8" X 8" Glass Baking Dish
1 - Sheet Pan lined with Parchment Paper

10 oz. of Dark Chocolate Chips. I weigh them.
2 TBS Butter
1/2 C Heavy Cream
1/2 C Nutella
1 tsp Vanilla
3 TBS Hazelnut Liqueur
3/4 C Finely Chopped Toasted Hazelnuts.
(I toast Whole Nuts on the stove in a dry Cast Iron Skillet.)
I do a lot of Hazelnuts at the beginning of the Holiday Season and store them
in an airtight container at room temperature. I always have them available to chop for
all of my Holiday Recipes.

In a Double Boiler:
Chocolate Chips
Butter
Cream
Nutella
Heat and stir until creamy and smooth.
Set aside for 10 minutes.

Whisk in:
Vanilla
Liqueur

Spoon evenly into the baking dish and smooth it with an offset spatula.
Cover with Plastic Wrap and refrigerate for 2 hours. (not longer, so it's still soft enough to scoop)

Use a 1 1/2" Cookie Scoop and drop the Truffles onto the Sheet Pan.
Roll them in crushed Hazelnuts and refrigerate them in a covered container until ready to serve.
(I put them in a Tupperware Container lined with waxed paper.)

Enjoy!
Peace in the Kitchen!


Here's another great Holiday recipe.
I like the combination of these ingredients in a Truffle.

Orange Hazelnut Truffles

1 container (16oz.) Dark Chocolate Fudge Frosting
2 3/4 C Confectioner's Sugar
2 tsp Pure Orange Extract
1 1/2 C Kellog's Cocoa Krispies Cereal
2 C finely chopped Hazelnuts

In a large mixing bowl with an electric hand mixer:
Frosting
Sugar
Beat until creamy smooth.

Add:
Orange Extract
Beat until combined.

Stir in, by hand:
Cocoa Krispies
Mix well.
Use a 1 1/2" Cookie Scoop .
Drop Truffles onto the Sheet Pan.
Cover and refrigerate 30 minutes.

Roll the Truffles in Hazelnuts.
Cover and refrigerate again until ready to serve.
(At this step I put them in Covered Plastic containers to refrigerate them.)

Enjoy!
Peace in the Kitchen!



Love Pumpkin? Can't make a Pie? Here's a great dessert to serve during the Holidays.

Pumpkin Gingersnap Truffles and Pumpkin Cheese Cream Truffles

Pumpkin Gingersnap Truffles:

1 1/4 C Semi Sweet Chocolate Chips
1/4 tsp Pumpkin Pie Spice
1/3 tsp Vanilla
1/2 C Heavy Cream
3/4 C roughly chopped Gingersnaps (10 cookies)
1/3 C finely  crushed Gingersnap Cookies for rolling the cookies.

In a medium bowl:
Chocolate Chips
Pumpkin Pie Spice
Vanilla
Mix well.
Set aside

In a microwave safe bowl:
Heavy Cream
Heat for 1 minute.
Pour over the Chocolate Mixture.
Allow to sit for 5 minutes.
Whisk well.
Fold in roughly chopped Gingersnaps.
Cover and refrigerate for 2 hours.

In a small mixing bowl:
Finely crushed Gingersnaps.
Using a 1 1/2" cookie scoop, shape the truffles and roll in the crushed Gingersnaps.
Place them on a Sheet Pan lined with Parchment Paper and refrigerate for 1 - 2 hours.
Store refrigerated in a covered container.

Enjoy!
Peace in the Kitchen!


Pumpkin Cream Cheese Truffles:

1/2 C White Chocolate Chips
2 C White Chocolate Almond Bark (4 - 5 squares)
1/3 C Gingerbread Cookie Crumbs + more for garnish
1/4 C Graham Cracker Crumbs + more for garnish
1/4 C canned Pumpkin Puree
1 TBS Confectioner's Sugar
1/2 tsp Orange Zest
1/8 tsp Cinnamon
A pinch of Salt
2 oz. Cream Cheese, softened

Melt 1/2 C White Chips in a microwave
Stir often
Transfer to a large bowl.

Add Gingersnap Crumbs, Pumpkin, Graham Cracker Crumbs, Sugar,
Zest, Cinnamon, Salt and Cream Cheese , beat with an electric mixer until smooth.

Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.

Line a cookie sheet with parchment paper.

Melt remaining 2 C of almond bark and transfer to a small bowl.

Using a 1 1/2"  cookie scoop form the truffles, roll in your hands and drop into the chocolate.

Gently spoon the chocolate to coat the truffles.

Using a spoon or a  fork to lift the truffles out of the chocolate, shake off excess and place them on a cookie sheet lined with parchment paper.

Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.

Refrigerate for 1 hour.

Enjoy!

Peace in the Kitchen!


Mexican Truffles:

6 oz. Cream Cheese , softened
2 C Powdered Sugar
8 oz. Taza Mexicano Chocolate, melted and cooled slightly ( Cinnamon, Chipotle Chili, Guajillo Chili, Orange or Coffee ) These are the choices of flavors. Choose your favorite or make a variety to serve.
2 tsp vanilla
1 C crushed Kellogg's Cinnabon Cereal
2 tsp ground Cinnamon
1/4 tsp Cayenne Pepper

In a large bowl:
Beat Cream Cheese until creamy
Beat in Sugar, Chocolate and Vanilla
Cover and refrigerate for 1 hour

In a small bowl:
Cinnabon Cereal
Cinnamon
Cayenne Pepper

Scoop out the chocolate mixture with a small cookie scoop and roll in your hands to make a misshapen truffle.
Roll each truffle in the cereal mixture

Refrigerate in a covered container

Enjoy!
Peace in the Kitchen!


When Spring approaches, I think about chocolate. Well, actually I think about Chocolate often, but maybe I think about it more during Easter and Christmas.  Anyway, Spring is near and here are two recipes for Chocolate Truffles.

I've had a recipe for Holiday Truffle Balls that I've made for Christmas since  the 70's. It's a simple recipe and very good. Recently I discovered another recipe that's a bit more intricate, but they look amazing and they're cut into squares.

Holiday Truffle Balls:

 2 C semi sweet chocolate chips
1/4 C Orange Liqueur
1 can of Pillsbury Chocolate Fudge Frosting

Items to dip:
Coconut
Cocoa Powder
Chocolate Sprinkles
Crushed Pecans
Confectioner's Sugar

Melt Chocolate Chips in a medium saucepan over low heat, stirring constantly, a double boiler is better, and ( today as I write this, we've learned to successfully melt chocolate in a microwave). Your choice.
Remove from heat
Stir in liqueur and frosting
Blend well
Refrigerate for 2 hours

Scoop mixture into balls with a small cookie scoop
Roll the truffles in your favorite coating
Place in foil candy cups and refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!


Chocolate Truffle Squares:

The recipe comes from Alice Medrich. Her book is titled (Seriously Bitter Sweet). She said the original recipe is from her French landlady. This is her adaptation of the original recipe that Alice says is still a treasure. I take that to mean that her landlady did not share it. I absolutely understand that..... well maybe not anymore. I used to keep many of my original recipes a secret  and then I decided to write this blog and share everything.
This recipe may seem a bit intimidating, but I've discovered that some of the best results come from complicated recipes. I've never been intimidated by any recipe. I hope that someone takes the time to make these truffles. I know I will.
It's recommended to serve these with a good Cabernet Sauvignon wine! Sounds good to me.

2 large egg yolks
1 pound of bittersweet or semi sweet chocolate, no more that 62% cocoa, coarsely chopped.
10 TBS butter, 1 1/4 sticks, cut into cubes.
1/8 tsp salt, preferably fine sea salt.
1/3 C unsweetened cocoa powder.

Equipment:
Food Processor
Fine Mesh Strainer
8" Square Baking Pan, bottom and sides lined with foil.

Put egg yolks in a small stainless steel bowl set in a larger container of very hot water to heat the yolks just until barely lukewarm, set aside.

Put the chocolate, butter and salt in another medium stainless steel bowl, set it in a wide skillet of barely simmering water, stirring until the chocolate and butter are melted, smooth and quite warm.

Scrape the chocolate into a food processor and set a strainer over the processor bowl.

Bring 1/2 C water to a boil in a small saucepan or in a glass measuring cup in the microwave.

Remove the egg yolk bowl from the large container and immediately pour the water steadily into the yolks, stirring constantly with a silicone spatula. When the yolks and water are blended, pour the mixture through the strainer against the processor bowl to encourage all of the liquid to flow through but don't press on, or mess with any bits of cooked egg in the strainer.
Process the mixture for a few seconds, then scrape the bowl and process again for 20 - 30 seconds or as long as it takes for the mixture to thicken and resemble pudding.

Scrape it into the prepared pan and spread evenly.
Cool completely.

Cover and refrigerate until firm, at least 3 hours.

Place the cocoa in a small bowl.
Use the foil liner to remove the sheet of chocolate.
Invert onto a cutting board and peel off the liner.
Cut into 1" squares.
Toss them in the cocoa, adding more cocoa as needed.
Shake them gently in a coarse strainer to remove excess cocoa.

Store in a tightly covered container.
Refrigerate for up to 2 weeks.
Remove the truffles from the refrigerator about 15 minutes before serving.
Sift a little extra cocoa over them as necessary.

Remember to serve them with a good Cabernet !

Enjoy!
Peace in the Kitchen!


Starbucks Coffee Truffles

This is an adapted recipe.

1/3 C + 2 TBS Heavy Cream
1/2 TBS Butter
1 Packet of Starbuck's Via instant coffee.
1 C Semi Sweet Chocolate Chips

Cocoa Powder & Finely chopped Pecans for garnish.

In a saucepan on medium heat>
Heavy Cream
Heat to simmer.
Add:
Butter, stirring often until melted.
Add Via, stirring to incorporate well.
Add: Chocolate Chips, stirring until completely melted.

Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours.

Use a small cookie scoop and roll the truffles in the palm of your hand until smooth.

Dust either with Cocoa Powder or Chopped Pecans.

Enjoy!
Peace in the Kitchen!


Malted Milk Ball Truffles:

8 oz. Dark Chocolate (Valrhona, Caillbot, Ghirardelli)
1/2 C Heavy Cream
5 TBS Malted Milk Powder

Coating:
2 TBS Unsweetened Cocoa Powder
6 TBS Malted Milk Powder
Whisk together in a small bowl and set aside.

In a small Glass Bowl:
Chocolate

In a small Saucepan on Medium High Heat:
Cream
Add:
Malted Milk Powder
Whisk until well combined.
Bring to a Boil.
Immediately remove from heat and pour over the Chocolate.
Stir constantly with a small Silicone Spatula until completely melted and creamy smooth.
Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours.

Use a small cookie scoop and drop a ball of Chocolate into the Cocoa Mix.
Toss and coat completely.
Transfer all of the Truffles into Waxed Paper lined container, cover and refrigerate until serving.

Enjoy!
Peace in the Kitchen!

Raisin Cream Pie

I love Raisin Cream Pie. Whenever we visit our relatives in Kansas, we always eat at a local Mennonite Restaurant that has the most amazing Pie. It's so good that you have to order Pie first, just to make sure it will be available after your dinner. I always order Raisin Cream. It was one of my Father in law's favorite pies too.

Here's a simple Amish/Mennonite recipe for Raisin Cream Pie.

Here's what you'll need:

Preheat the oven to 400 degrees.

1 - 9" Pie Pan with 1- 9" Homemade Pie Crust. You can also purchase a crust.

2 C Raisins

2 C Water, divided

1/2 C Brown Sugar

1/2 C Granulated Sugar

3 TBS Cornstarch

1 1/2 tsp Cinnamon

1/4 tsp Allspice

A Pinch of Salt

1 TBS Apple Cider Vinegar

3 TBS Butter

In a Medium Saucepan on Medium Heat:

Raisins

2/3 C Water

Cook for 5 minutes stirring often.

Set aside.

In a medium mixing bowl:

Brown Sugar

Granulated Sugar

Cinnamon

Allspice

Salt

Whisk well.

Gradually Whisk in 1 1/3 C Water

Whisk well.

Pour into the Raisins.

Return to Medium Heat and continue cooking just until it begins to bubble.

Add:

Vinegar

Butter

Continue cooking just until the butter melts and is combined well.

Remove from heat and set aside just until it's warm.

Pour into the Crust.

Bake for 15 minutes.

Remove to a rack to cool completely.

Enjoy!

Peace in the Kitchen!

Steamed Eggs

I have a post on the Blog called Tips, Hints and More. I researched a variety of great hints that make cooking easier. There are some incredible ones. My favorite is how to Shuck Corn using a Microwave. I also receive recipes and tips from Blogs that I follow, and occasionally I pass them on to my readers.
I realize that some people have difficulty making the perfect Eggs, whether Poached, 3 Minute, Hard Boiled, Scrambled and even Fried. I've even Frothed Eggs with my Espresso Machine and they are the lightest and creamiest Scrambled Eggs I have ever eaten. When I discovered several posts about Steaming Eggs, I was fascinated. I haven't tried this yet but I'll post photographs and the results, when I do.

Here's what you'll need:
1 Saucepan with a Lid and a Collapsible Vegetable Steamer (the one in the photograph above) or a Pot with a Pasta Colander.


Eggs (enough to just cover the bottom of the pot in a single layer.)  The size of the Pot will determine how many Eggs you can steam at one time.

Place Eggs in the Steamer Basket or Colander.
Fill the Pot with just enough water so the Eggs are not touching the water.
Cover it.
Bring to a Boil.
Reduce heat to a simmer for 20 minutes.
Remove the Eggs .
Allow them to cool just until you can handle them.

Peel and Serve.

Enjoy!
Peace in the Kitchen!

St. Germain Liqueur recipes

We recently discovered the floral taste of Gt. Germain Liqueur. It's made from the Elderflower. It's a great addition to a Cocktail.
Here are some of my favorite St. Germain Cocktail recipes.

Most all of the recipes are made by adding Ice to a Cocktail Shaker, the Ingredients, Shake and Strain into a Cocktail Glass. So I won't repeat these directions.

My new Summer Drink:
Fords
 Gin, St. Germain Elder Flower Liqueur, Violette Liqueur
and Brûlée Brandied Cherries.

I make a Cocktail with 2 oz. Vodka or Gin, 1 oz. St. Germain Liqueur, 1 tsp of Italian Cherry Syrup and one of the Cherries.
Here's the Jar of  Italian Cherries that I use:

I'll start with the basic Rive Gauche Martini:
1 1/2 parts Gin
1 part St. Germain
1 part Sauvignon Blanc White Wine
Garnish with a Lime Twist.
Serve in a Martini Glass

French Gimlet:
2 parts Gin
1 part St. Germain
1/2 part Lime Juice
Garnish with a Lime Twist

Mojito Parisien:
10 Fresh Mint Leaves
2 parts White Rum
1 part St. Germain
1 part Lime Juice
Club Soda
Muddle Mint Leaves in a Tom Collins Glass.
Add the next three ingredients.
Top off with Club Soda.



St. Germain Cosmopolitan:
2 oz. Citrus Vodka
1 oz. Cranberry Juice
1/2 oz. Lime Juice
1/4 oz. St. Germain


St, Germain Spritzer:
3 oz. Sauvignon Blanc White Wine
2 oz. St. Germain
Soda Water
Lemon Twist

Warsaw Splendor:
4 parts Absolut Vodka
1 part Apricot Brandy
3 parts Lime Juice
1 part St. Germain
Serve in a Martini Glass



Bramble Mimosa:
1 part Chambord Raspberry Liqueur
1 part Blackberry Liqueur
1 part St. Germain
Top off with Champagne.
Serve in a Champagne Glass


La Rosette:
1 oz. St. Germain
Top off with Champagne
Garnish with a Strawberry


La Lumiere:
1 1/2 oz. Gin
1 oz. St. Germain
3/4 oz. Lime Juice
3/4 oz. Green Chartreuse

Spicy Fifty:
2 parts Absolut Vodka
1 part Lime Juice
1 part Honey
1/2 part St. Germain
Garnish with a piece of Jalapeño.
Serve in a Martini Glass

St. Germain with  equal parts of Absolut Pears of any flavored Absolut Vodka.
Serve on the Rocks.

Enjoy!
Peace in the Kitchen!

White Cheddar Cheese and Rosemary Cookies

A Savory Cookie is delicious. I have a favorite vintage Cheddar Cheese Cracker recipe that my mother made in the 60's. I used to make them often. They're a great appetizer. This recipe is very similar so it's a debate whether they're Crackers or Cookies. You can decide and serve them as you wish.

White Cheddar Cheese and Rosemary Cookies.

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
A 2" - 3" Plain Round or Scalloped Round Cookie Cutter.

1 3/4 C Flour
1/2 pound of White Cheddar Cheese, Grated.
1/2 tsp Salt
2 tsp finely Chopped Fresh Rosemary.
1/8 tsp Cayenne Pepper
16 TBS Butter, Cold and Cubed

In a Food Processor:
Flour
Cheese
Salt
Rosemary
Cayenne Pepper
Pulse to mix well.

Add:
Butter, a few pieces at a time until it forms a dough.
Remove and knead together by hand.
Cover with Plastic Wrap and refrigerate for 30 minutes.
Roll out the Dough on a lightly floured surface to 1/4" thick.
Cut out shapes with the Cookie Cutter.
Transfer to the Sheet Pan 1" apart.
Refrigerate again for 30 minutes.
Bake for 20 - 30 minutes.

Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Potato Slices Baked in a Muffin Tin

Here's an great alternative to Baked or Mashed Potatoes. These are thinly sliced Potatoes baked in Muffin Tins. They're flavored with Butter, Herbs and Spices. They're a decadent side dish that will impress your guests.

Here's what you'll need:
Preheat the oven to 375 degrees.
Muffin Tins greased well with Softened Butter.
A Mandoline Slicer

The ingredients are estimated amounts, you can certainly use more according to taste.
10 Yukon Gold Potatoes, Peeled and thinly slice to 1/16" on a Mandoline Slicer.
4 TBS Butter, melted + additional for garnish.
4 TBS of Freshly Shaved Parmesan Cheese + additional for garnish.
1 tsp Garlic Powder
3 TBS Chopped Fresh Thyme leaves + additional for garnish.
Salt and Pepper to taste

In a very Large Bowl........ large enough to toss the Potatoes Slices by hand.
Melted Butter
Cheese
Garlic Powder
Thyme Leaves
Salt and Pepper
Mix well.

Add:
Potato Slices
Gently toss by hand to coat the potatoes well.

Stack the slices in the Muffin Tin until each well is full.
Bake for 1 hour.
Remove the pan to a rack.
Remove the stacks to a serving platter.
Garnish the tops of each stack with additional melted Butter, Cheese and Thyme Leaves.

Enjoy!
Peace in the Kitchen!

Fig and Stilton Cheese Appetizers

I love the combination of Fig and Stilton Cheese. This is a simple and easy appetizer that's very tasty.

Here's what you'll need:
Preheat the oven to 375 degrees.
Several Large Rimmed Sheet Pans
Parchment Paper


1 - 14oz. package of Frozen Puff Pastry, thawed but still cold.
Bonne Maman Fig Preserves
Stilton Cheese, crumbled.


Roll out the Pastry to a 16" X 11 1/2" rectangle, on a floured surface.
Trim it to 15" X 10 1/2".
Transfer it to one of the Sheet Pans.
Cut 1 3/4" squares.
Freeze them for at least 30 minutes.

Line a Sheet Pan with Parchment Paper.
Place 12 of the Squares onto the Pan.
Add another layer of Parchment Paper.
Place another Pan on the top.
Repeat this with as many Pans as you have until all of the Squares are ready to bake.
If you don't have enough Pans, bake them is stages.
Make sure that the top is a Sheet Pan.

Bake for 35 minutes.
Remove the Pans to a rack to cool completely.
Transfer as many Squares as you can onto a Sheet Pan lines with Parchment Paper.
Top each Square with some of the Fig Preserves and sprinkle with some Crumble Stilton Cheese.
Return to the oven to bake for an additional 5 minutes.
The Cheese should be melted.

Transfer to a Serving Platter and serve them warm.

Enjoy!
Peace in the Kitchen!

Nordic Ware Bunny Cakelet Pan

I purchased the Nordic Ware Bunny Cakelet Pan for Easter. This is the recipe for that specific pan.

Here's what you'll need:
Preheat the oven to 350 degrees.
Brush the Pan 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 C Granulated Sugar
8 TBS Butter, melted and set aside to cool slightly.
1 1/2 C Flour
1/2 C Whole Milk
1 tsp Baking Powder
1 tsp Vanilla
1/4 tsp Salt
2 Eggs
Confectioner's Sugar for Dusting

In a Large Mixing Bowl with a Hand Mixer on Low:
Sugar
Butter
Mix until blended.
Increase Speed to Medium.
Mix until light and fluffy.

Add:
Flour
Milk
Baking Powder
Vanilla
Salt
Eggs
Beat until completely combined.

Divide Batter evenly among the wells.
Bake for 20 - 30 minutes or until a toothpick in the center comes out clean.
Remove the pan to a rack to cool for 10 minutes.
Invert the cakes onto the rack to release them and allow to cool completely.

Just prior to serving, transfer the cakes to a Serving Platter and dust generously with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Ricotta Cheese Pie

Cheesecake or Cheese Pie! An endless debate without a definitive answer.
Graham Cracker Crust vs. Pie Dough Crust?
Cream Cheese vs. Ricotta?
Bain Marie vs. Baked without Steam?
Or is Cheesecake really considered a Custard Pie?
However you describe the difference, simple Enjoy!
I have a favorite recipe for Cheesecake and it's the only one I make. Here's my choice when it comes to Cheese Pie!


Ricotta Cheese Pie.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Deep Dish Pie Pan and enough of your favorite Pie Crust Dough to cover the bottom and up the sides.

Place the Crust in the Pie Pan so it covers the bottom and up the sides.
Cover with Plastic Wrap and refrigerate.

Filling:
15 oz. Ricotta Cheese
1 C Granulated Sugar
1 TBS Flour
1 TBS Orange Zest
1 tsp Orange Extract
4 Eggs
1 C Golden Raisins
Bonne Maman Orange Marmelade.
1 - recipe of Homemade Whipped Cream. (recipe to follow)

In a Large Mixing Bowl:
Cheese
Sugar
Flour
Orange Zest
Orange Extract
Mix well by hand.

In a Medium Bowl:
Eggs
Whisk well by hand for 5 minutes.
Fold into the Cheese Mixture by hand.
Fold in Raisins.
Mix well.
Pour into the Crust.
Bake for 50 minutes.

After 50 minutes:
Crack open the Oven Door and allow the Pie to rest until completely cooled.

Remove and brush generously with Orange Marmalade.

Serve individual slices with Homemade Whipped Cream.


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.

Enjoy!
Peace in the Kitchen!

Tex - French Bar Nuts

I created this recipe for Bar Nuts.
This is a combination of Texas Spice and French Sea Salt and Herbs. It has a Sweet Savory and Spicy flavor.
If we're having a party I double or triple the recipe. They don't last long.

The Nut are pre-roasted before they get the Spice Mix.

Buttered,Sugared, Salted, Herbed and Spiced.
Back in the 350 degree oven that's been turned off.
They can stay for hours.
Remove, break into pieces and serve with a great Ale!

Tex - French Bar Nuts.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- Large Rimmed Sheet Pan

6 C Nuts, without Peanuts. I either use Mixed or a combination of (Pecans and Almonds, 3 C of each.)
4 TBS Butter, melted
4 tsp Sea Salt
4 TBS  Dark Brown Sugar
1/2 tsp Chipotle Powder
2 TBS Herbes de Provence
4 TBS Chopped Fresh Rosemary

Roast the Nuts on the Sheet Pan for 10 minutes.
Transfer to a Large Mixing Bowl.

In another bowl:
Butter
Salt
Brown Sugar
Chipotle Powder
Herbes de Provence
Rosemary
Whisk well.
Add to the Nuts and toss to combine well.

You can serve them hot or refer to the Option below.

Option:
Turn the oven off.
After the Nuts and Herbs have been combined, stir again.
Return them to the Sheet Pan and place in the oven to allow them to dry.
I've left them up to 6 hours.
Break up any clusters prior to serving.

Enjoy!
Peace in the Kitchen!

Another Corn Casserole Recipe

I've posted so many recipes for Corn Casserole, Corn Pudding, Corn Soup, Corn anything...... I love corn.
Here's another great Corn recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- 2 quart Casserole Dish sprayed with a Vegetable Cooking Spray.

1 can of Corn drained.
1 can of Creamed Corn
2 large Eggs, beaten.
8 TBS Butter, melted.
4 TBS Flour
2 TBS Sugar
1- 4 oz. can of Diced Green Chiles
1 C Half and Half
1/2 C Shredded Swiss Cheese
1/4 tsp Fresh Ground Black Pepper
Salt to taste.

Combine all ingredients in a Large Mixing Bowl.
Mix well.
Spoon into the Casserole Dish.
Bake for 1 hour/15 minutes to 1 hour/ 30 minutes. Until Golden Brown.

Enjoy!
Peace in the Kitchen!

Corn Soup #2

Here's another favorite Corn Soup. I love Corn Soup, Corn Chowder and any Corn Casserole or Gratin.
This one is served with a very tasty Texan Sour Cream and Chipotle Pepper Garnish.


Here's what you'll need:
1 Large Soup Pot, Stock Pot or Dutch Oven.

4 TBS Butter
1 Large Onion, chopped
3 Garlic Cloves, minced
1 tsp Cumin
1/4 tsp Chile Powder
Salt and Pepper to taste
5 C Frozen Corn, thawed.
4 C Vegetarian Chicken Broth
2 TBS Lime Juice
3/4 C Sour Cream, divided.
3 TBS Chopped Chipotle Peppers in Adobo Sauce

In the Stock Pot on Medium Heat:
Butter, heat until melted.

Add:
Onion
Garlic
Cumin
Chile Powder
Salt
Pepper
Cook, stirring often for 10 minutes.

Add:
Corn
Stir to combine well.
Bring to a boil.
Reduce Heat and Simmer for 5 minutes.

In Batches, Transfer to a Blender to Purée. Transfer to a Mixing Bowl after each batch.
Whisk in:
Lime Juice
1/4 C Sour Cream

In a small bowl:
Remaining Sour Cream
Chipotle Peppers
Whisk well.
Garnish Individual Servings.

Enjoy!
Peace in the Kitchen!

Italian Lemon Crostada

I just received this recipe and it looks yummy. I decided to copy a link to the recipe so you can see the photograph and get an idea of how delicious this looks. I love all things Lemon and I have great Lemon Pie Recipes. I haven't made this one so I don't know how it differs from our traditional Lemon Pie in America. This comes from Sweet Paul, a Blog that I follow and he got it from An Italian in My Kitchen. It was translated from Italian so that makes it authentic!  I just ordered his Cookbook and it arrives this week. I'm looking forward to sharing additional recipes from him.

http://anitalianinmykitchen.com/lemon-crostata/

Enjoy!
Peace in the Kitchen!

Cauliflower and Leek Gratin and another one of my favorite Cauliflower Gratin Recipes

I eat a lot of Cauliflower so I'm always looking for interesting ways to make it. I add raw Cauliflower to Salads, I make Cauliflower Soup, other Gratin recipes and Roasted. I like this addition of Leeks to a Cauliflower Gratin.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 Quart Gratin Dish, well Buttered.

Water to cover the Florets.
1 - 3 Pound Head of Cauliflower broken into Florets.
2 Leeks, White and Light Green parts only. Trim into 1/4" slices.
2 Shallots, Peeled and Thinly Sliced.
4 TBS Butter
1 tsp Red Pepper Flakes. Additional to taste.
1 tsp Finely Chopped Fresh Thyme Leaves.
1/4 C Flour
1 1/2 C Heavy Cream
1 1/2 C Grated Gruyere Cheese. You can also use Emmental or your favorite  Swiss Cheese.
Freshly Ground Black Pepper to taste.

In a large Soup Pot or Dutch Oven on Medium High Heat:
Bring Water to a Boil.

Add:
Cauliflower
Cook 2 minutes.
Drain, Rinse under Cold Water.
Transfer to a Large Mixing Bowl and set aside.

In a Saucepan on Medium Low Heat:
Butter
Heat until melted.

Add:
Leeks
Shallots
Red Pepper Flakes
Thyme
Mix well.
Cook, stirring often for 5 minutes.

Add:
Flour
Stir to combine well.

Add:
Heavy Cream, Slowly, stirring constantly just until well combined.

Increase heat to Medium High.
Bring to a Boil for 3 minutes, until it Thickens.
Remove from Heat.

Add:
3/4 C Cheese
Pepper to taste.
Stir until well combined.
Pour over Cauliflower.
Gently stir just to coat well.
Transfer to the Gratin Dish.
Sprinkle evenly with Remaining Cheese.
Bake for 25 minutes.
After Baking, Broil the top until Golden Brown (about 5 minutes).

Enjoy!
Peace in the Kitchen!


Here's my other favorite Recipe:

Cauliflower Gratin

Here's what you'll need:
Preheat the oven to 350 degrees.
A 2 Quart Gratin Dish, well buttered.

1 3 lb. Head of Cauliflower broken into Florets.
8 oz. Heavy Cream
4 oz. Milk
1 C Grated Cheddar Cheese + 1/4 C for Sprinkling prior to baking.
2 Eggs
Salt and Pepper to taste
A Pinch of Nutmeg
4 TBS Bread Crumbs ( Italian flavored if you like)

In a Saucepan with Boiling Water:
Cauliflower
Boil for 3 minutes.
Drain
Place in the Gratin Dish

In a Mixing Bowl:
Cream
Milk
1 C of the Cheese
Eggs
Whisk well.

Add:
Salt
Pepper
Nutmeg
Mix well.
Pour over the Cauliflower.

In a Mixing Bowl:
Breadcrumbs
Remaining Cheese
Mix well.
Sprinkle evenly over the Cauliflower.
Bake for 30 minutes.
It should be Golden Brown.


Enjoy!
Peace in the Kitchen!

Baked Sun Dried Tomato and Artichoke Dip

This is a Baked Dip that's served on Toasted Slices of French Baguette Bread. I like Fresh Bruschetta and I also like Baked Dips. I have many Dip recipes on my Blog.



Baked Sun Dried Tomato and Artichoke Dip.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan or 2 - 9" Round Pie Pans, sprayed with a Vegetable Spray or brushed well with Vegetable Oil.

1- 8 oz. Jar of Sun Dried Tomatoes in Olive Oil. Drain, reserve 2 TBS of the Oil and finely chop the Tomatoes.
2 - 14 oz. Cans of Artichoke Hearts, drained.
1/2 C Diced Onion
3 Cloves of Garlic, minced
2 C Shredded Swiss Cheese
1/4 C Shredded Parmesan Cheese
1 C Shredded Pecorino Romano Cheese
1/2 C Sour Cream
1/2 C Mayonnaise
1 - 10 oz. Frozen Chopped Spinach, thawed and squeezed dry in paper towels.
1 TBS Dried Oregano
1/2 tsp Fresh Ground Black Pepper

Toasted Slices of French Baguette Bread

In a Skillet on Medium High Heat:
Reserved Olive Oil, until Hot.

Add:
Onion
Sauté until translucent.

Add:
Garlic
Stir well and continue to cook for 1 minute.

Transfer to a Large Mixing Bowl.

Add:
Tomatoes
Artichokes
Swiss Cheese
Parmesan Cheese
Pecorino Romano Cheese
Sour Cream
Mayonnaise
Spinach
Oregano
Black Pepper
Mix until completely combined.

Spoon into the Casserole Dish or Pie Pans.
Bake for 30 minutes.

Serve Spread onto  Toasted Slices of French Baguette Bread.

Enjoy!
Peace in the Kitchen!

Baking Pan Conversion

I was working on a recipe this morning and I wasn't quite sure what size pan I would bake it in. I did some research and decided to consolidate this information on measurements to convert Cups to Pan Sizes. I think it's great information. You can figure out the size of the pan based on the amount of Cups you have. This may be very common knowledge but I've never had it in one place where I can use it as a reference. I did an entire post on the Iconic 9" X 13" Casserole dish in America. The pan was probably created when America started producing Boxed Cake Mixes. In the end, I discovered that my recipe would fit in 1 - 9" X 13" X 2" Casserole Pan or (2) 9" Pie Pans.

Volume vs. Pan Size:

3 C = 8" X 1 1/4" Round Cake Pan

4 C = 8 1/2" X 1 1/2" Round Cake Pan
          8" X 4" X 2 1/2" Round Pie Pan
          9" X 1 1/2" Round Pie Pan
          11" X 1" Round Tart Pan

6 C = 8" Round Cake Pan
          7 1/2" X 3" Bundt Tube Pan
          8"X 8" X 2" Square Pan
          8 1/2" X 4 1/2" X 2" Loaf Pan
          9" X 1 1/2" Round Cake Pan
          9" X 2" Round Deep Dish Pie Pan
          9" X 9" X 1/2" Square Pan
          10" X 1 1/2" Round Pie Pan
          11" X 7" X 2" Rectangular Pan

7 C = 8" X 2" Round Cake Pan
          9" X 9" Square Pan

8 C = 8" X 8" Square Pan
          9" X 2" Round Cake Pan
          9" X 5" X 3" Loaf Pan
          9" X 9" X 1 1/2" Square Pan
          9 1/4" X 3 1/4" Brioche Pan
          11" X 7" X 1 1/2" Casserole Pan

9 C = 8" X 3" Bundt Pan
          9" X 3" Tube Pan

10 C = 8" X 2 1/2" Springform Pan
            9" X 9" X 2" Square Pan
            11 3/4" X 7 1/2" X 1 3/4" Casserole Pan
            9" X 13" X 2" Casserole Pan
            15" X 10 1/2" X 1" Jellyroll Pan
            10" X 2" Round Cake Pan

11 C = 9" X 3" Springform Pan
            10" X 2" Round Cake Pan

12C =  (2) - 9" Round Cake Pans
            9" X 3" Angel Food or Tube Pan
            10" X 2 1/2" Springform Pan
            10" X 3 1/2" Bundt Pan
            9" X 13" X 2" Metal Baking Pan
            14" X 10 1/2" X 2 1/2" Roasting Pan

15 C = 9" X 13" X 2" Casserole Pan

16 C = 9" X 3 1/2" Springform Pan
            10 " X 4" Tube Pan

18 C = 10" X 4" Angel Food or Tube Pan

9" X 13" X 2" = (2) 8" Round Pie Pans


Here's another bit of information that I think is helpful when considering what size Baking Pan can be subsituted for a 2 Quart Casserole.

2 quarts

Casserole Substitutions

CASSEROLE SIZE	BAKING-PAN SUBSTITUTE
2 quarts	8-inch square cake pan
2–½ quarts	9-inch square cake pan
3 quarts	13x9x2-inch cake pan
4 quarts	14x10x2-inch cake pan

Enjoy!
Peace in the Kitchen!


       

Cream of Corn Soup

I love Soup and I have a lot of Soup Recipes on the Blog. I make Soup during the entire year. In the Winter I make it every weekend.
I was surprised to see that I've never posted my recipe for Cream of Corn Soup.

Cream of Corn Soup

4 TBS Butter
1/2 C Diced Onion
1 C Diced Celery
2 1/2 C Water
2 C Cubed Raw Potato
2 C Frozen Corn
1 - 14 oz. Can of Creamed Corn
1 tsp Salt
1 tsp Pepper
3 TBS Flour
3 C Half and Half

In a Large Soup pot on Medium Heat:
Butter
Heat until melted.

Ad:
Flour
Whisk well until completely incorporated.

Add:
Onion
Celery
Cook and additional 5 minutes. Stir often.

Add:
Water
Potato
Corn
Creamed Corn
Salt
Pepper
Whisk well.
Cover and simmer 30 minutes.

Add:
Half and Half.
Simmer uncovered for 30 minutes. Stir often as it thickens.

Enjoy!
Peace in the Kitchen!

Individual Pineapple Upside Down Cake

A High School Classmate from Michigan sent me a picture of a Pineapple Upside Down Pan that she has. Thanks Cheryl, it was the inspiration for this post. It makes 6 individual servings. I immediately ordered one.
After much research, I decided to post this recipe.
I just received the recipe from Cheryl and photographs of the articles in which a recipe appeared to make these individual cakes in a 12 C Muffin Tin. This offers an alternative to those that don't have the NordicWare Pineapple Pan.

Individual Pineapple Upside Down Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Nordic Individual Pineapple Upside Down Cake Pan, brushed well with Pan Release Mix.
(Equal parts of Crisco, Vegetable Oil) 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.

Pineapple Layer:
1 C Pineapple Rings, drained and reserve the Juice.
6  Red Maraschino Cherries
4 TBS Butter, melted
2/3 C Dark Brown Sugar

Cake Batter:
2 Large Eggs
2/3 C Granulated Sugar
4 TBS of the reserved Juice
2/3 C Flour
1 tsp Baking Powder
A Pinch of Salt


Pineapple Layer Directions.
In a Small Bowl:
Butter
Brown Sugar
Mix well.
Divide Evenly among the 6 cups in the pan.

Put 1 Pineapple Ring in each Pan.
Place 1 Cherry in the center of each Pineapple Ring.

Batter Directions:
In a large mixing bowl with a hand mixer:
Eggs
Sugar
Beat until Pale Yellow.

Add:
Juice
Mix just to incorporate.

Add:
Flour
Baking Powder
Salt
Mix in just until well incorporated.

Spoon Batter evenly over the Pineapple Rings.
Bake 20 - 25 minutes until a toothpick in the center comes out clean.

Remove the Pan to a Rack to cool for 10 minutes minutes.

Invert the Cakes onto a Large Serving Platter.
(Preferably a Rectangular Platter)
You can also turn them out onto a Sheet Pan and transfer to individual plates to serve.
(Place the Sheet Pan onto the Pineapple Pan and quickly flip it over)

Enjoy!
Peace in the Kitchen!

Here's the recipe for a 12 C Muffin Tin

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 12 C Muffin Tin 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.

Batter:
6 TBS Butter
1/2 C Whole Milk
1 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
2 Eggs
3/4 C Granulated Sugar
1/2 tsp Vanilla

Topping:
6 TBS Butter
3/4 C Dark Brown Sugar
12 Red Maraschino Cherries
1 - 20 oz. Can of Pineapple Rings

Batter directions:
In a Saucepan on Medium Heat:
Butter
Milk
Heat, stirring until Butter melts.
Transfer to a bowl and set aside.

In each well of the Muffin Pan:
1/2 TBS of Butter/Unmelted.
1 TBS Brown Sugar
Place Pan in the Preheated Oven until the Butter Melts. (about 3 minutes)

But Pineapple Rings into Quarters.
Put 1 Cherry in the center of each well.
Place 2 pieces of the Pineapple around the Cherries in the wells.
Set aside.

Batter directions:
In a Medium Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.

In a Large Mixing Bowl:
Eggs
Sugar
Vanilla
Whisk well.

Add:
Flour Mixture.
Stir well with a Blending Fork.

Add:
Milk Mixture.
Stir to combine well.

Pour Batter evenly among the wells.
Bake 25 minutes.

Transfer Pan to a Rack to cool  fo 5 minutes.
Place a Sheet Pan over the top of the Muffin Pan.
Invert it, releasing the cakes.
Transfer each cake to the rack, over the Sheet Pan to cool completely.

Enjoy!
Peace in the Kitchen!

Apple Pie Cake in a Springform Pan served with Homemade Whipped Cream

I've talked about Apples in many of my recipes. I grew up in Michigan where Apple Orchards were all around us. We would enter the neighbor's orchard and pick apples. I'm sure we must have had a stomach ache many times from eating Green Apples, but it was just what we did as kids.We managed to escape getting caught!
This is a great Pie/Cake combination. I have a Springform Pan with a Tempered Glass Bottom and I don't remove it when serving anything made in it. I simply transfer the dessert to a Serving Platter.
I included my recipe for Homemade Whipped Cream Recipe to garnish individual servings.

Jonagold Apple

Apple Pie Cake in a Springform Pan

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

8 Jonagold Apples, peeled, cored and sliced.
1 1/2 TBS of Cinnamon/Sugar. (1 1/4 TBS Cinnamon with 1 1/4 TBS of Granulated Sugar)
3 Large Eggs
1 1/2 C Superfine Sugar. (Granulated Sugar gently pulsed in a Food Processor)
1 1/2 C Vegetable Oil
3 tsp Vanilla
1 1/2 C Flour
(additional Cinnamon/Sugar for dusting before baking)

Layer Apple Slices in the Pan. Start on the outer edge and layer in a circle until all of the Apples have been used.
Sprinkle with additional Cinnamon/Sugar.


In a Stand Mixer with a Paddle Attachment:
Eggs
Sugar
Mix until Pale Yellow.

Add:
Oil
Vanilla
Beat until well combined.

Add:
Flour, slowly, until fully incorporated.

Pour Batter over the Apples.
Bang the Pan several times on a hard surface to distribute the Batter into the Apples.

Bake 1 hour.
Remove the Pan to a Rack to cool completely.
Refrigerate for 30 minutes. This will help set the Apples.
Release the sides of the Pan, leaving the cake on the removable bottom and transfer it
to a Serving Platter to slice and serve.

Heat individual slices in a Microwave or serve at Room Temperature.
Servings can be garnished with Homemade Whipped Cream.

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.

Enjoy!
Peace in the Kitchen!