Coconut and Cherry Christmas Bars

Coconut Cherry Christmas Bars:

This could be classified as vintage iconic American. I think Betty Crocker did a similar version of it and it's been adapted through the years. Here's my favorite recipe for Coconut, Cherry Bars.

Here's what you'll need:

Preheat the oven to 350 degrees

1 - 8" X 8" 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.
Yield: approximately 16 bars - 2" X 2".

Crust:

1 1/2 C Crushed Graham Crackers

2 TBS Dark Brown Sugar

A Pinch of Salt

8 TBS Butter, melted

Filling:

1 Can of Sweetened Condensed Milk
1 C Flaked Coconut

Icing:
1 1/2 C Confectioner's Sugar
2 TBS Butter
1/2 tsp Vanilla
1 TBS Maraschino Cherry Juice
1/2 C Chopped Maraschino Cherries

Crust:
In a mixing bowl:
Graham Crackers
Sugar
Salt
Butter
Mix well to combine.
Press evenly in the bottom of the pan.
Bake 10 minutes.
Remove pan to a rack to cool completely.

Filling:
In a small mixing bowl:
Milk
Coconut
Whisk well.
Spread evenly over the Crust.
Bake 25 minutes.
Remove pan to a rack to cool completely.

Icing:
In a medium mixing boel:
Sugar
Butter
Vanilla
Cherry Juice
Cherries
Mix well.
Spread evenly over the Filling.
Cut into Squares.
Transfer to a serving Platter.

Enjoy!
Peace in the Kitchen!

Peach Salsa

I live in Texas where we can purchase hundreds of different Salsas. We have stores dedicated to Salsa. It ranges from very mild to so hot that the average person can't even eat it. I have my own Terry's Original Salsa Recipe and I have Terry's Original Instant Salsa Mix, Cranberry Salsa, Cran-Apple Salsa and now I'm adding a recipe for Peach Salsa.
I just added Salsa to Diced Cantaloupe and it's delicious.

You can make it with Mango too. See adaptations below.

2 - 29 oz. cans of Peaches in Syrup, drained and Diced.  (or 3 Ripe Mangos, diced)
1 Large Red Onion, Diced
1 Large Red Bell Pepper, Diced
1 Large Jalapeño, Seeded and Diced.
1/2 C Chopped Fresh Cilantro
1/4 tsp Chile Powder. I use a Chile Powder from Chimayo, New Mexico. (Omit for Mango or add if you like the Spice)
Salt to taste
The Juice of 1 Lime. (or 1/4 C)

In a Medium Mixing Bowl:
Add all ingredients.
Toss well.
Cover and Refrigerate for at least 30 minutes before serving.

Serve with Tortilla Chips.

Enjoy!
Peace in the Kitchen!

Vegetable Bread Pudding

I like Savory Bread Puddings. I have additional recipes on the Blog.
Here's a delicious Vegetable Bread Pudding.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish, well Buttered.

2 TBS Olive Oil
1 Red Onion, chopped.
1 Summer Squash, diced.
1 Zucchini, diced.
3 Bell Peppers (Green, Red, Yellow), diced.
8 oz. Fresh Mushrooms, sliced.
3 Cloves of Garlic, minced.
8 Eggs
1/4 C Half and Half
Salt and Pepper to taste.
2 C Shredded Gruyere Cheese + additional for Garnish.
8 oz. Cream Cheese, Cubed and set aside to reach Room Temperature.
4 C French Baguette, 1" cubes.

In a Large Skillet on Medium High Heat:
Oil, until Hot.
Onion
Squash
Zucchini
Bell Peppers
Mushrooms
Garlic
Sauté 15 minutes, stirring occasionally.
Remove from Heat.
Stir in Cream Cheese until well combined.

In a Large Mixing Bowl:
Eggs
Half and Half
Salt and Pepper to taste.
Whisk well.

Fold in, until well combined:
Gruyere Cheese
Bread

Fold in the Vegetables.
Spoon into the Casserole Dish.

Bake for 1 hour.
Remove and Sprinkle evenly with additional Shredded Cheese.
Serve Immediately.

Enjoy!
Peace in the Kitchen!

Apple Raisin Bread Pudding

If you follow my Blog, you know how much I like Bread Pudding. I still have my favorite recipe for it but I do have a variety of options available. I also like Apples and Raisins. This recipe is a perfect addition to my Bread Pudding Recipe Collection.


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

Jonagold apples are a cross between Golden Delicious and the Jonathan, an old American variety from the 1820s. Jonagold apples tend to be large in size and have excellent dessert flavor.

3 C Chopped Apples that have been Cored and Peeled.
2 TBS Butter
3 C  of 1" Cubed, Day Old French Baguette Bread.
1/2 C Golden Raisins
4 Large Eggs
1 C Half and Half
1 C Whole Milk
1/3 C Dark Brown Sugar
1 tsp Apple Pie Spice (recipe to follow)
1 tsp Vanilla

In a Cast Iron Skillet on Medium High Heat:
Butter
Apples
Sauté for 5 minutes, stirring often until softened.

In a Large Mixing Bowl:
Bread
Apples
Raisins
Toss well with a Wooden Spoon.
Spoon into the Baking Dish.


In a large Mixing Bowl:
Eggs
Half and Half
Milk
Sugar
Apple Pie Spice
Vanilla
Whisk Well.
Pour over the Bread Mixture.
Don't Mix again.

Cover with Plastic Wrap and Refrigerate overnight.
Bake uncovered for 50 - 60 minutes until Golden Brown.
Serve immediately garnished with Whipped Cream.

Homemade Apple Pie Spice:
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp All Spice
1/8 tsp Cardamom
I usually make a large recipe of this and keep in in the Pantry in a Jar.


Enjoy!
Peace in the Kitchen!

Artichoke Hearts and Asparagus in Cast Iron

This can be made in a shallow Cast Iron Gratin Dish or a 9" Cast Iron Skillet. We have a collection of Vintage Enamel Cast Iron Gratin Dishes and this is the perfect recipe for them.

Artichoke Hearts and Asparagus in Cast Iron

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Shallow Cast Iron Gratin Dish or a 9" Cast Iron Skillet.

4 TBS Butter
1/2 C Diced Shallots
3 TBS Flour
2 C Whole Milk
1 C Grated Parmesan Cheese, divided.
1 tsp Salt
1/4 tsp Pepper
1/2 tsp Lemon Zest
1/8 tsp Crushed Red Pepper
2 Pounds of Asparagus. Blanched in Boiling Water and Roughly Chopped.
1 - 15 oz. Can of Artichoke Hearts,  Drained and Roughly Chopped.
1/2 C Bread Crumbs

On the Stove over Medium Heat:
Melt Butter in the Gratin Dish or Skillet.

Add:
Shallots
Whisk well and cook for 5 minutes.

Gradually Add:
Flour
Whisk for 1 minute.

Gradually Add:
Milk
Whisking constantly until it begins to thicken.
About 3 - 4 minutes.

Add:
1/2 C Parmesan Cheese, Whisking until incorporated.
Add:
Salt and Pepper
Lemon Zest
Crushed Red Pepper
Whisk well.

Fold in, with a Silicone Spatula:
Asparagus
Artichoke Hearts

Sprinkle evenly with Bread Crumbs and remaining Cheese.
Bake for 12 minutes, until Golden Brown.

Serve Hot!

Enjoy!
Peace in the Kitchen!

Cast Iron Skillet Raspberry Cake

I love Raspberries. I used to say that it's also my favorite artificial flavor. I buy Raspberry Water, Raspberry Jam, Raspberry Yogurt and Raspberry Sorbet. I'm sure there are other foods that I prefer when made with Raspberries.
This one has been added to my collection of The Best of the Best Recipes.

Cast Iron Skillet Raspberry Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet sprayed well with a Vegetable Cooking Spray.

8 TBS Butter, room temperature
1 1/4 C Sugar, divided
2 Large Eggs
1/2 tsp Vanilla
1 1/3 C Flour
1 1/4 tsp Baking Powder
1/4 tsp Salt
1/2 C Sour Cream
1 Pound of Fresh Raspberries
Whipped Cream for Garnish.

In a Large Mixing Bowl with a Hand Mixer or in a Stand Mixer with a Paddle Attachment:
Butter
1 C of the Sugar
Mix on Medium Speed for 5 minutes, until Creamy Smooth.

Add:
Eggs
Vanilla
Mix just until incorporated.

In a Medium Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.
Gradually add this to to the Butter mixture.
Begin with some Flour and then some Sour Cream, alternating and mixing just until well combined.

Gently Fold in Raspberries by hand with a Silicone Spatula.

Pour the Batter into the Skillet.
Sprinkle evenly with remaining Sugar.
Bake for 34 - 40 minutes, until a toothpick in the center comes out clean.

Garnish individual servings with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Carrot Cake made in a Cast Iron Skillet

I have one recipe for my favorite Carrot Cake. It's the only one I make. I don't even post any other recipes for Carrot Cake. However, in some cases I may make this one. It's certainly quick and easier to make than a full sized Layered Carrot Cake.


Carrot Cake in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet sprayed with a Vegetable Cooking Spray.

1 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 C Granulated Sugar
2/3 C Vegetable Oil
2 Large Eggs
1 1/2 C Grated Carrots
1 - 8 oz. Can of Crushed Pineapple, Undrained.
1/4 C Sweetened Flaked Coconut
1/2 C Chopped Pecans
1 Recipe of Icing (recipe to follow)

In a Large Mixing Bowl:
Flour
Baking Soda
Salt
Cinnamon
Nutmeg

In a Medium Mixing Bowl:
Sugar
Oil
Eggs
Whisk well.
Add to the Flour Mixture.
Stir just until combined.

Fold in, by Hand:
Carrots
Pineapple with Liquid.
Coconut
Pecans
Mix just until combined.

Pour Batter into the Skillet.
Bake for 30 - 35 minutes, until a toothpick in the center comes out clean.

Remove to a Rack to Cool completely.

Make the Icing:

In a Large Mixing Bowl with a Hand Mixer:
4 oz. of Cream Cheese, softened.
4 TBS Butter, room temperature.
Beat on Medium Speed until Creamy Smooth.

Add:
1/2 tsp Vanilla
Mix just until incorporated.

Gradually Add:
2 1/2 C Confectioner's Sugar.
Beat just until incorporated and Creamy Smooth.
Spread evenly over the Cake.

Enjoy!
Peace in the Kitchen!