Onion Pie in a Springform Pan

I like Onion Pie. This one is very impressive since it's made in a Springform Pan. It has a tall crust and a delicious Onion filling.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Springform Pan, well buttered.

Crust:

1/2 C + 2 TBS Flour
1/2 tsp Salt
4 TBS Butter, cut into cubes and softened.
1 C Warm Milk
1 tsp Yeast
Vegetable Oil


Filling:
2 TBS Vegetable Oil
2 TBS Butter
2 1/2 pounds of Vidalia Onions, chopped.
1 1/2 C Sour Cream
4 Large Eggs
2 TBS Flour
2 tsp Salt
1 tsp Caraway Seeds
Ground Black Pepper to taste.

Make the Dough:

In a glass measuring cup:
Milk
Yeast
Allow to rest for 5 minutes.

In a Stand Mixer with a Dough Hook:
Flour
Salt
Make a well in the center.
Add:
Butter
Milk
Knead the Dough for about 6 minutes.
Form it into a ball.

In a GlassBowl brushed with Vegetable Oil:
Dough Ball
Cover with Plastic Wrap and allow to rise in a warm place until it doubles in size.

Filling:

In a Skillet on Medium High Heat:
Oil and 2 TBS of Butter.
Heat until Butter is melted and Oil is hot.
Add:
Onions and Reduce Heat to Low.
Sauté until Onions begin to caramelize. About 20 minutes. Stirring occasionally.
Remove from heat and cool completely.

In a large mixing bowl:
Sour Cream
Eggs
Flour
Caraway Seeds
Black Pepper to taste.
Add Onion Mixture.
Stir to combine well.

Spread the Dough into the Pan on the Bottom and up the sides, 1/2" from the top.
Work the Dough quickly and immediately spoon the Onion mixture into the Pan.
Bake 55 - 60 minutes.
The top will be golden brown and the Onion Custard will be firm to the touch.
Remove the Pan to a rack and cool 10 minutes.
Transfer to a serving platter and release the sides of the Pan.
Cut into wedges to serve.

Enjoy!
Peace in the Kitchen!

Thiessen Family Dip

My wife is from Kansas and her maiden name was Thiessen. We visit our relatives often and when we do, we gather together and share food and recipes. I had this dip for the first time many, many years ago. Three of our nieces prepared it and when I asked for the name and the recipe, they simply said, "it's the Thiessen family dip."

I thought I had previously posted the recipe on the Blog, apparently I didn't.

Thank you Amy, Heather and Becky for sharing this delicious dip.

Thiessen Family Dip:

2 - 8 oz. packages of Cream Cheese, softened.

1 Red Bell Pepper, diced.

1 Green Bell Pepper, diced.

1 Yellow Bell Pepper, diced

1 Can of Corn, drained.

2 small cans of sliced Black Olives, drained.

1 Envelope of Hidden Valley Ranch Dip or 3 TBS of the Powdered Mix.

In a Medium mixing bowl:

Cream Cheese
Hidden Valley
Mix well.
Add:

Bell Peppers

Corn

Mix well by hand.

Fold in Olives by hand.

Mix well.

Serve with Potato Chips, Pita Chips or Crackers.

Enjoy!

Peace in the Kitchen!

German Beer Cheese Soup and Hatch Pepper Cheese Soup

German Beer Cheese Soup!

4 C Vegetable Broth. I use a Vegetarian Chicken Broth. You can use Chicken Broth if you're not Vegetarian.
1 - 12 oz. Bottle of Good German Lager Beer.
1 C finely diced Onion
1/2 C finely diced Carrot
1/2 C finely diced Celery
1 tsp Garlic Powder
1 tsp Worcestershire Sauce. I use a Vegetarian version.
Salt and Pepper to taste.
1/2 C Heavy Cream
3 C Grated Sharp Cheddar Cheese + additional for Garnish.
1/4 C Cornstarch
Thinly sliced Chives for Garnish.

In a large Soup Pot on Medium Heat:
Broth
Beer
Onion
Carrot
Celery
Garlic Powder
Worcestershire Sauce
Salt and Pepper to taste.
Mix well and bring to a boil.

Reduce heat.
Add:
Cream
3 C Cheese
Cook for an additional 15 minutes.
Stir often until Cheese is melted.

Add:
Cornstarch
Whisk well.
Continue cooking for 10 minutes.

Remove from heat.
Serve immediately.
Garnish each serving with additional Cheese and Chives.

Enjoy!
Peace in the Kitchen!

Hatch Pepper Cheese Soup

This can be made with Monterey Jack or Pepper Jack Cheese if you don't have access to Hatch Pepper Cheese.
As the weather cools down and Fall and Winter approach, I make Soup!
I make it every weekend.  I  create many original soup recipes. and I have hundreds of recipes available to me. When we go to the Mennonite Central Conference Sale in Kansas every year, I immediately go to the booth that sells Mennonite and Amish family recipe books. They have incredible Soup recipes.
Here's one of them. I have adapted it to make it my own. It can certainly be made with Cheddar Cheese. I liked the idea of a "white" creamy soup.

4 TBS Butter
1/2 C finely chopped Onion
1 clove of Garlic, minced
4 TBS Flour
2 C  Whole Milk
1 C Vegetarian Broth
1 C Heavy Cream
1 C of shredded Hatch Pepper Cheese
1/2 C canned diced Green Chiles

Melt Butter in a Soup Pot on medium heat.
Add Onion and Garlic.
Saute until soft.
Add Flour and whisk until smooth.

Combine Milk and Vegetable Broth.
Slowly add it to the Flour mixture, stirring constantly until it begins to thicken.
Reduce Heat to low.
Add Cream.
Gradually add Cheese, stirring constantly.
Do not allow it to boil
Fold in Chiles

Enjoy!
Peace in the Kitchen!

Traditional All American Coffee Cake

I was raised on Traditional Coffee Cake.  We ate it for Breakfast and for an Afternoon Break. I think my Grandmother made it best.

Here's a great Traditional Coffee Cake recipe.

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

8 TBS Butter, room temperature.
1 1/4 C Granulated Sugar, divided.
1 Large Egg
2 C Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Nutmeg, divided.
1 C Buttermilk

In a small mixing bowl with a hand mixer:
Butter
1 C Sugar
Beat until creamy smooth for 3 minutes.

Add:
Egg
Mix until well combined.

In a small bowl:
Flour
Baking Soda
Baking Powder
1 tsp Nutmeg
Whisk well.
Add this mixture to the Butter mixture, alternating with Buttermilk.

Spoon into the Pan and smooth evenly with an offset spatula.

In a small bowl:
Remaining Sugar
Remaining Nutmeg
Whisk well.
Sprinkle evenly over the Batter.

Bake for 30 - 35 minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to cool completely.

Enjoy!
Peace in the Kitchen!

New recipes coming soon!

I've been quite busy this summer. I have a new recipe that I need to make before I post it. I'm also working on some new Holiday recipes. I don't think it's ever too early to start thinking about your Holiday menus. I'm putting together recipes that have not previously been posted on my Blog. There are some new favorites that I will be serving at home for Thanksgiving and Christmas.
I'm also narrowing down my choices to enter in the Dallas Morning News/Central Market Holiday Cookie Baking Contest. I have so many new recipes to choose from. More to come from The Hippy in the Kitchen!

Enjoy!
Peace in the Kitchen!

Cole Slaw Dressing

There are so many choices when it comes to Cole Slaw Dressing. I think I have at least two others on the Blog.
Today, I'm making a new one.

This is the seasoning I use.

I added these options so you have an idea of what you can use.

Here's what you'll need:
1 - 14 oz. Package of Mixed Cole Slaw

Cole Slaw Dressing:

3/4 C Mayonnaise
1/3 C Sour Cream
1/4 C Sugar
3/4 tsp Seasoned Salt (Lawrey's, Morton, McCormick, Pensey's)
1/2 tsp Ground Mustard
1/4 tsp Celery Salt

Mix well in a large mixing bowl and add to the Cole Slaw Mix.

Enjoy!
Peace in the Kitchen!

Vintage German Chocolate Cake in a 9" X 13" Pan.

I've posted many vintage recipes. Here's another very popular cake recipe from the 1950's.
I've adapted the recipe to make it more contemporary without changing the integrity of the original recipe.
I like the concept of making this cake in a 9 X 13 pan. Traditionally it's make in round cake pans, layered, filled and frosted. That can be difficult for a first time baker. I've always loved the flavor combinations in a German Chocolate Cake.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass 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. It's a foolproof release mix.

2 C sifted Flour.
1 tsp Baking Soda
1/4 tsp Salt
1/2 C Water
1 - 4 oz. Package of Baker's German Sweet Chocolate
4 Large Eggs, separated.
16 TBS Butter, room temperature.
2 C Granulated Sugar
1 tsp Vanilla
1 C Buttermilk

Frosting:
12 TBS Butter, room temperature.
1 - 12 oz. can of Evaporated Milk
1 1/2 C Granulated Sugar
1 1/2 tsp Vanilla
4 Large Egg Yolks, beaten.
7 oz. Baker's Flaked Coconut
1 1/2 C Chopped Pecans


Cake instructions:
In a Mixing Bowl:
Sifted Flour
Baking Soda
Salt
Whisk well.

In a glass bowl:
Water
Chocolate
Heat in a Microwave for 1 minute. Remove, stir well and set aside.

Separate the Eggs.

In a Glass Bowl:
Egg Whites
Beat until stiff and set aside.

In a Large Mixing Bowl, with a Hand Mixer:
Butter
Sugar
Beat for 3 minutes until well combined.
Add:
Egg Yolks, one at a time, beat until well combined.

Gradually Add:
Melted Chocolate to the Butter mixture.
Beat until well combined.

Add:
Vanilla, Mix by hand until incorporated.

Mix this next step by hand, don't use a mixer.
Fold in:
Flour, alternating with Buttermilk until completely combined.

Fold in, by hand:
Beaten Egg Whites.

Pour Batter into the Pan.
Bake 30 - 40 minutes.
A Toothpick in the center should come out clean.
Remove Pan to a rack to cool for 10 minutes.

Make the Frosting.

In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Milk
Sugar
Vanilla
Egg Yolks
Cook for about 10 - 12 minutes.
Stir constantly until it begins to thicken.
Remove from heat.

Fold in:
Coconut
Pecans
Stir by hand until well combined.
Pour over the Cake and smooth evenly with an Offset Spatula.

Enjoy!
Peace in the Kitchen!