I'll be home soon and I have some new recipes ready to be posted.
Thank you all for your patience, waiting for something new.
I can track activity on the Blog and I see that you are all researching recipes.
I hope you're making some great dishes from the Blog.
Feel free to send me comments.
And always remember.........
Enjoy!
Peace in the Litchen!
Wednesday, June 29, 2016
Wednesday, June 22, 2016
Vacation!
The Hippy in the Kitchen has been on vacation. We may be heading home in another week. I've been putting together some new recipes. I'll begin posting again when I get back.
Until then,
Enjoy!
Peace in the Kitchen!
Until then,
Enjoy!
Peace in the Kitchen!
Wednesday, June 15, 2016
Roasted Vegetable Pasta Salad
I don't eat Pasta often but when I do I like it simple with a variety of vegetables.
This recipe is perfect.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan or Roasting Pan to Oven Roast the Vegetables.
Pre cook enough Rotini Pasta to make 4 Cups. Set aside to cool completely.
1 Zucchini, Cut in Half lengthwise and then sliced.
1 Red Bell Pepper, cut into large pieces.
1 Onion, sliced thick.
1/2 Pound of Asparagus, cut into large pieces.
4 TBS Olive Oil
1 TBS Balsamic Vinegar
1/4 tsp Salt
1/8 tsp Pepper
2 TBS Fresh chopped Oregano
Freshly Grated Parmesan Cheese for Garnish.
In a Large Mixing Bowl:
All of the Vegetables.
Olive Oil
Toss to coat well.
Transfer to the Sheet Pan or Roasting Pan.
Roast for 30 - 45 minutes, tossing occasionally. They should be Golden Brown.
Remove to a rack to cool completely.
Cut Vegetables into bite sized pieces.
Add to the Pasta Bowl.
Add:
Balsamic Vinegar
Salt
Pepper
Oregano
Toss well.
Top individual servings with Freshly Shaved Parmesan Cheese.
Enjoy!
Peace in the Kitchen!
This recipe is perfect.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan or Roasting Pan to Oven Roast the Vegetables.
Pre cook enough Rotini Pasta to make 4 Cups. Set aside to cool completely.
1 Zucchini, Cut in Half lengthwise and then sliced.
1 Red Bell Pepper, cut into large pieces.
1 Onion, sliced thick.
1/2 Pound of Asparagus, cut into large pieces.
4 TBS Olive Oil
1 TBS Balsamic Vinegar
1/4 tsp Salt
1/8 tsp Pepper
2 TBS Fresh chopped Oregano
Freshly Grated Parmesan Cheese for Garnish.
In a Large Mixing Bowl:
All of the Vegetables.
Olive Oil
Toss to coat well.
Transfer to the Sheet Pan or Roasting Pan.
Roast for 30 - 45 minutes, tossing occasionally. They should be Golden Brown.
Remove to a rack to cool completely.
Cut Vegetables into bite sized pieces.
Add to the Pasta Bowl.
Add:
Balsamic Vinegar
Salt
Pepper
Oregano
Toss well.
Top individual servings with Freshly Shaved Parmesan Cheese.
Enjoy!
Peace in the Kitchen!
Chocolate Chip, Oatmeal and Pecan Cookies
Here's another great All American Chocolate Chip Cookie recipe to add to my collection!
These cookies are BIG!
Chocolate Chip, Oatmeal and Pecan Cookies
Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
16 TBS Butter, softened to room temperature
1 C Brown Sugar
1/2 C Granulated Sugar
1 Egg, room temperature
1 Egg Yolk, room temperature
1 TBS Vanilla
2 C Flour
1 C Old Fashioned Oats
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
3 C Chocolate Chips
2 C Chopped Pecans
In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar.
Beat just until well combined, 3 - 5 minutes.
Add:
Egg
Egg Yolk
Vanilla
Mix just until incorporated.
In a Mixing Bowl:
Flour
Oats
Baking Powder
Baking Soda
Salt
Whisk well.
Add to the Wet Ingredients.
Mix until incorporated.
Add:
Chocolate Chips
Pecans
Mix until well incorporated.
Use a 1/4 C Cookie Scoop and drop the Dough 3" apart onto the Sheet Pans.
Bake for 15 - 17 minutes.
Remove the pan to a rack to cool for 10 minutes.
Transfer the cookies to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Vintage Cake Recipe
In keeping with the Blog's dedication to my Aunt Faye, I've been researching Vintage Cake Recipes.
Here's one of my favorites!
Oatmeal Cake (1958)
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan, sprayed with a Vegetable Cooking Spray or Brush well with my 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. It's the only Pan Release I've used in 26 years.
In a small Mixing Bowl:
1 C Oatmeal
Add:
1/2 C Boiling Water, do not stir.
Set aside to cool.
In a Stand Mixer with a Paddle Attachment:
16 TBS Softened Butter
1 C Granulated Sugar
1 C Brown Sugar
3 Eggs
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Cinnamon
Mix just until combined.
Add:
Oatmeal
Mix just until incorporated.
Spoon into the Pan.
In a small Bowl:
1 C Brown Sugar
1 C Roughly Chopped Pecans
Mix well.
Sprinkle evenly over the Batter.
Bake for 45 minutes.
Transfer to a Rack to cool completely.
Enjoy!
Peace in the Kitchen!
Here's one of my favorites!
Oatmeal Cake (1958)
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan, sprayed with a Vegetable Cooking Spray or Brush well with my 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. It's the only Pan Release I've used in 26 years.
In a small Mixing Bowl:
1 C Oatmeal
Add:
1/2 C Boiling Water, do not stir.
Set aside to cool.
In a Stand Mixer with a Paddle Attachment:
16 TBS Softened Butter
1 C Granulated Sugar
1 C Brown Sugar
3 Eggs
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Cinnamon
Mix just until combined.
Add:
Oatmeal
Mix just until incorporated.
Spoon into the Pan.
In a small Bowl:
1 C Brown Sugar
1 C Roughly Chopped Pecans
Mix well.
Sprinkle evenly over the Batter.
Bake for 45 minutes.
Transfer to a Rack to cool completely.
Enjoy!
Peace in the Kitchen!
Traditional Cinnamon Rolls from the family Farm in Kansas
My wife makes the best Cinnamon Rolls. Her mother made the same ones. Our kids make them. It has ended up being a family tradition recipe. She grew up on a Mennonite Farm in Kansas, maybe that has something to do with it. Her family ate a lot of Cinnamon Rolls. Make them fresh, eat them hot. It's not easy to write down a recipe that's been made by someone for decades. My mother in law never used a measuring cup, teaspoons or tablespoons. She simply knew!
This is 1 recipe and it makes 2 pans of Rolls. (about 30 Cinnamon Rolls)
Traditional Cinnamon Rolls
You'll need 2 - 9" X 13 " glass casserole pans.
2 packages of Active Dry Yeast
1/2 C Warm Water (105 t0 115 degrees), use a candy thermometer. My wife heats it in a microwave with a microwave thermometer.
1/2 C Lukewarm Whole Milk, scalded then cooled.
1/2 C Sugar
1 tsp Salt
2 Eggs
1/2 C Butter (8 TBS), softened + additional for greasing.
4 1/2 C - 5 C Flour, divided.
Dissolve Yeast in Warm Water in the bowl of a Stand Mixer, with a Paddle Attachment.
Add:
Milk
Sugar
Salt
Eggs
Butter
2 1/2 C Flour
Beat until smooth.
Switch to a Dough Hook.
Add enough remaining Flour to make the dough easy to handle.
Turn the Dough onto a lightly floured surface.
Knead for about 5 minutes.
Put it in a Big Yellow Tupperware Bowl to rise. (Hey, that's what she does) The dough never sticks so that's what they have used....... for decades!)
Cover with a Kitchen Towel ( she uses the cover for the bowl. When the dough rises, the top pops. Let it rise in a warm place for about 1 1/2 hours. It's ready when you poke the dough, the imoression remains.
Punch it down.
At this point, cut the Dough into two equal pieces.
From this point you'll do this step twice (for each half of the Dough)
You'll also need the following for each 1/2 of the dough:
2 TBS Butter, softened.
1/4 C Brown Sugar
2 tsp Cinnamon
Icing Recipe to follow.
Roll each 1/2 of the Dough into a 15" X 9" rectangle.
Spread with Butter (she uses a bit more)
Mix the Sugar and Cinnamon together. (you can also make more of this).
Roll the Dough into a log,from the widest side, as tight as you can.
Cut each half into 15 equal slices.
Grease the pans with additional Butter.
Set aside to rise until doubled in size.
Bake 25 - 30 minutes.
Immediately Ice the Rolls.
Icing:
In a small mixing bowl:
Double this recipe if you're making the entire recipe of Dough.
1 1/2 C Confectioner's Sugar
1 TBS Whole Milk
1/2 tsp Vanilla.
Whisk well until smooth.
Smear the Rolls with the icing. (she uses her fingers)
Enjoy!
Peace in the Kitchen!
This is 1 recipe and it makes 2 pans of Rolls. (about 30 Cinnamon Rolls)
Traditional Cinnamon Rolls
You'll need 2 - 9" X 13 " glass casserole pans.
2 packages of Active Dry Yeast
1/2 C Warm Water (105 t0 115 degrees), use a candy thermometer. My wife heats it in a microwave with a microwave thermometer.
1/2 C Lukewarm Whole Milk, scalded then cooled.
1/2 C Sugar
1 tsp Salt
2 Eggs
1/2 C Butter (8 TBS), softened + additional for greasing.
4 1/2 C - 5 C Flour, divided.
Dissolve Yeast in Warm Water in the bowl of a Stand Mixer, with a Paddle Attachment.
Add:
Milk
Sugar
Salt
Eggs
Butter
2 1/2 C Flour
Beat until smooth.
Switch to a Dough Hook.
Add enough remaining Flour to make the dough easy to handle.
Turn the Dough onto a lightly floured surface.
Knead for about 5 minutes.
Put it in a Big Yellow Tupperware Bowl to rise. (Hey, that's what she does) The dough never sticks so that's what they have used....... for decades!)
Cover with a Kitchen Towel ( she uses the cover for the bowl. When the dough rises, the top pops. Let it rise in a warm place for about 1 1/2 hours. It's ready when you poke the dough, the imoression remains.
Punch it down.
At this point, cut the Dough into two equal pieces.
From this point you'll do this step twice (for each half of the Dough)
You'll also need the following for each 1/2 of the dough:
2 TBS Butter, softened.
1/4 C Brown Sugar
2 tsp Cinnamon
Icing Recipe to follow.
Roll each 1/2 of the Dough into a 15" X 9" rectangle.
Spread with Butter (she uses a bit more)
Mix the Sugar and Cinnamon together. (you can also make more of this).
Roll the Dough into a log,from the widest side, as tight as you can.
Cut each half into 15 equal slices.
Grease the pans with additional Butter.
Set aside to rise until doubled in size.
Bake 25 - 30 minutes.
Immediately Ice the Rolls.
Icing:
In a small mixing bowl:
Double this recipe if you're making the entire recipe of Dough.
1 1/2 C Confectioner's Sugar
1 TBS Whole Milk
1/2 tsp Vanilla.
Whisk well until smooth.
Smear the Rolls with the icing. (she uses her fingers)
Enjoy!
Peace in the Kitchen!
Sunday, June 12, 2016
Lemon Blueberry Layer Cake
I loved the look of this cake and the iconic Lemon/Blueberry combination.
I simply posted a link to the recipe so you could see the cake.
http://sallysbakingaddiction.com/2014/02/09/lemon-blueberry-layer-cake/
Enjoy!
Peace in the Kitchen!
I simply posted a link to the recipe so you could see the cake.
http://sallysbakingaddiction.com/2014/02/09/lemon-blueberry-layer-cake/
Enjoy!
Peace in the Kitchen!
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