Monday, November 7, 2016

Baked Fruit Casserole

I happen to love Baked Fruit Casseroles. I have one on the Blog for a Curried version of this recipe. I received that one in 1977 from the family of one of my best friends. It's called Marie Gallagher's Curried Fruit Casserole. I make it for Christmas.
I've reposted it at the end of this one.
Both of these recipes are a great addition to a Thanksgiving or Christmas Menu.





I added more Pecans than the recipe calls for.
This is after it was baked.

I stirred it after it cooled.
We have a Triple Crock Pot (3 Crocks in 1 unit.)
I'm going to transfer the Fruit to one of the Crocks

We're serving Corn Timbale in one of the Crocks
and Brussels Sprouts with Butter in the third rock.
It makes for easy serving.


Baked Fruit Casserole.
NOTE:
Chop Apples, Peaches and Pears into pieces approximately the
same size as the Pineapple Chunks.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 2 1/2 Quart Casserole, Well Buttered.

2 Large Jonagold Apple, peeled, cored and chopped into 1" pieces.
2 tsp Lemon Juice
1 - 20 oz. can of Pineapple Chunks, drain and reserve 1/2 C of the Juice.
1 - 29 oz. can of Peach Halves, drained and chopped.
1 - 29 oz can of Pear Halves, drained and chopped.
1 - 6 oz jar of Maraschino Cherries, drained. Do not chop.
1 C Pecan Halves, do not chop.
1/2 C Well Packed Dark Brown Sugar
2 TBS Butter
1 tsp Cinnamon
1 tsp Nutmeg

In a Large Mixing Bowl:
Apples
Lemon Juice
Stir to mix well.

Add:
Pineapple
Peaches
Pears
Cherries
Stir to mix well.

Spoon into Casserole.
Top with Pecans.
Set aside.

In a Saucepan on Low Heat:
Sugar
Butter
Cinnamon
Nutmeg
Reserved Pineapple Juice
Cook , stirring constantly, until the Butter is melted
and the Sugar is dissolved.
Pour evenly over the Pecans, do not stir.
Bake uncovered for 45 minutes.

Enjoy!
Peace in the Kitchen!



Christmas Eve, 2012!

Today I pay homage to a dear family friend, Marie Gallagher. She recently celebrated her 90th birthday.

I became friends with the Gallagher family in the early 70's.

Marie used to make this casserole and I loved it. She shared this recipe with me in 1977.

It's in my book of recipes that I started in Steamboat Springs, Colorado in 1974, when Jay Gallagher and I lived there.

Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois, 1977.

1- 15 oz. can of Pears, sliced
1- 15 oz. can of Peaches, sliced
1- 15 oz. can of Apricots
1- 15 oz. can of Chunked Pineapple
1 small jar of Maraschino Cherries
1 tsp Curry Powder
1 tsp Cinnamon
3/4 C Brown Sugar
1/3 C Melted Butter
Butter for greasing the pan

Drain all fruit, arrange lightly in a buttered casserole dish
Mix together, Curry,Brown Sugar and Melted Butter & pour over the fruit.
Bake at 350 degrees for 1 hour. It can bake for 2-3 hours without harm

Thank you Marie, I know you celebrated a wonderful 90th birthday, with all of the kids!
I wish I could have been there!
And thank you for sharing this delicious recipe!

Enjoy!
Peace in the Kitchen!




Monday, October 31, 2016

Grape Salad

We had our Annual Fall Block Party this weekend. Everyone brings food to share. Many bring more than one dish, and they're all delicious. There's a great variety of Savory and Sweet food. There's always a Grill or two fired up for Meat Entrees. This year one of the dishes was this Grape Salad. I had never had it before, had never heard of it, but it was one of my favorite things. I got the recipe from our neighbor and a brief story about it. I ended up researching it and discovered that it's a very popular recipe.
Thank you Jane for sharing another incredible recipe with the Hippy in the Kitchen!
I realize that many of my readers may already know this recipe, but I wanted to post it and have it in print.
It's actually a very simple recipe but the results are delicious.
The original recipe calls for 4 pounds of Grapes. It can easily be cut in half to make a smaller serving.



Grape Salad

4 pounds of whole Red Seedless Grapes or a mixed variety. (make sure they're seedless and leave them whole.

In a Large Mixing Bowl with a hand mixer:
8 oz. Cream Cheese, room temperature.
8 oz. Sour Cream
1/3 C Granulated Sugar
1/4 tsp Vanilla
Mix until Creamy Smooth.



In another Mixing Bowl:
3/4 C Packed Light Brown Sugar
3/4 C Very finely chopped Pecans.
Mix until well combined.
Mix Half of this into the Cream Cheese Mixture.
Stir well to combine.



Add Grapes to the Cream Cheese Mixture.
Transfer to a Serving Dish.
Sprinkle evenly with the remaining Pecan and Brown Sugar Mixture.

Enjoy!
Peace in the Kitchen!



Wednesday, October 26, 2016

Hatch Chile Clafoutis with Hatch Aioli


Hatch Chile Clafoutis with Hatch Aioli:

This is an original recipe that I created for a recipe contest.


The filling is delicious.
 The first layer of Batter creates a bottom Crepe and the Cheese melts into
the Batter on the Top Layer.


Preheat the oven to 350 degrees.
Prepare a 10" fluted Quiche Pan or Pie Plate by spraying it with a nonstick vegetable spray.

Red Bell Pepper and Onion.



Roasted Hatch Green Chiles. You could also use Roasted Poblano Chiles.

The filling with the Chiles added.




Hatch Aioli:
Make this after the Chile filling has been prepared.

1 C Mayonnaise
1 Clove Garlic, minced
1/4 C finely chopped Mild Roasted Hatch Chiles ( there will be 1/4 C available from the filling)
1 tsp Lime Juice
1/4 tsp Garlic Powder
1 TBS Olive Oil
1 tsp Grated Lime zest

Blend the first 5 ingredients in a food processor
Slowly drizzle the Oil in and continue to process
Add Lime zest and pulse to incorporate

 Clafoutis:
1 TBS Vegetable Oil
1 TBS Butter
1/2 C Chopped Onion
1/2 C Diced Red Pepper
1 Pound of Sliced Mushrooms
1 C roughly chopped Mild Hatch Green Chiles (Roasted, Peeled, Seeded, Rinsed, Squeezed Dry) about 5 Chiles.
1 1/3 C Milk
3/4 C Flour
3 Egg Whites
1 Egg
1/4 tsp salt
1/2 C Grated Parmesan Cheese
Sliced thin Strips of Hatch Jack Cheese, enough to cover the Clafoutis in a single layer

Filling preparation:
Heat Oil and Butter in a skillet
Add Onion
Red Pepper
Saute on medium high heat until softened
Add Hatch Chiles and Mushrooms and continue to cook for 5 minutes, until the mushrooms are tender and the liquid has reduced.
Set aside
Reserve 1 C for the Aioli.

Begin preparing the batter:
In a Stand Mixer with a Whisk Attachment:
Mix on medium high speed for 1 - 2 minutes:
Milk
Flour
Egg Whites
Egg
Salt

Pour 1 C of the batter in the prepared dish
forming a thin layer.
Leave remaining batter in the mixer.
Bake at 350  degrees for 10 minutes
Remove from the oven

Transfer the pan to a Sheet Pan for the next step.

Spoon the remaining Chile Mixture over the crust, sprinkle with Parmesan Cheese and cover with strips of Hatch Jack Cheese.

Beat remaining batter in the mixer to combine again and pour over the Clafoutis.

Bake at 350 degrees for 45 minutes, until puffed and browned.

Cool before serving
Serve with Hatch Aioli

Whisking the Batter.

This is the bottom crust that has the consistency of a Crepe.
It turned out perfectly.

This is the filling including the Mushrooms.

The filling is sprinkled with Grated Parmesan Cheese and topped with thin
slices of Pepper Jack Cheese.

Pepper Jack Cheese.

Pour the remaining Batter over the Cheese.

The final Clafoutis after Baking.
The Aroma in the Kitchen was incredible.


Enjoy!
Peace in the Kitchen!

Sunday, October 23, 2016

Fried Pillsbury Grands Flaky Layers Biscuits

All I have to say is .......... why not?
I'll certainly make these.
Serve them with a combination of any of the following Toppings:
Butter
Honey
Maple Syrup (the best you can afford)
Jam (I use Bonne Maman Fruit Preserves)
If you want to make them fancy...... serve with Clotted Cream and Strawberry Preserves!








Here's what you'll need:
A Cast Iron Skillet or Griddle
1 - 16.3 oz. can of refrigerated Pillsbury Grands Flaky Layers Biscuits.
Butter for Frying + additional for serving.
Your favorite toppings listed above.






Pull each biscuit apart to make 2 from each piece of dough.
Heat Butter on a Skillet or Griddle until melted.
Fry as many Biscuits at a time, as you can, based on the size of your skillet.
Flip them to fry both sides until Golden Brown.
Transfer to a Bread Basket topped with a Tea Towel to keep them warm.
Serve with your favorite toppings listed above.


Enjoy!
Peace in the Kitchen!



Thursday, October 20, 2016

Cast Iron Skillet Bread Appetizers

I've been working on a few recipes for this post and it's taken me awhile to put it together.
These are Dips baked with Rolls, in a Cast Iron Skillet.

Cast Iron Skillet Bread Appetizers:

#1 - Artichoke Hearts with Baby Spinach and 3 Cheeses
#2 - Marinara Sauce with Goat Cheese and Fresh Oregano
#3 - Marinara Sauce with Fresh Basil and Fresh Mozzarella Cheese

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet

16 Rhodes Frozen Rolls.
These will be used for all 3 recipes.



This method will be used for all 3 recipes:
Generously Brush the Bottom and Sides of the Skillet with Olive Oil.
Place the Frozen Rolls around the perimeter of the Skillet.
Cover with a Tea Towel.
Set aside for 3 hours to Thaw and Rise.


Artichoke Hearts with Baby Spinach and 3 Cheeses:



4 C Fresh Baby Spinach Leaves
1 C Chopped Canned Artichoke Hearts
4 oz. Cream Cheese, softened.
1/2 C Sour Cream
1/4 C Mayonnaise
1/4 C Grated Fresh Parmesan Cheese + additional for Garnish.
1/4 C Shredded Mozzarella Cheese + additional for Garnish.
Melted Butter to Brush the Rolls prior to Baking.
Sea Salt to Sprinkle the Rolls prior to Baking.

In a Microwave safe bowl:
Spinach
1 TBS Water
Cover with Plastic Wrap.
Heat in a Microwave for 1 minute.
Remove and set aside, covered, 15 minutes.
Drain and transfer to a Medium Mixing Bowl.

Add:
Artichoke Hearts
Cream Cheese
Sour Cream
Mayonnaise
Parmesan Cheese
Mozzarella Cheese
Stir to mix well.
Cover and refrigerate until the Rolls have Risen.

Spoon the Prepared Mixture into the center of the Skillet.
Sprinkle evenly with some additional Mozzarella and Parmesan Cheese.

Brush the Rolls with Melted Butter.
Sprinkle the Rolls with Sea Salt.

Bake 20 - 30 minutes until the Rolls are Golden Brown.
Remove Skillet to a Rack to cool until it can be handled.
Serve Hot.


Marinara Sauce with Goat Cheese and Fresh Oregano:




3 examples of Prepared Marinara Sauce


1 - 8 oz. Log of Goat Cheese, room temperature.
2 C Marinara Sauce
1/4 C Chopped Fresh Oregano + additional for Garnish.
1/4 tsp Salt

In a Large Mixing Bowl with a Hand Mixer:
Cheese
Beat until Creamy Smooth.

Add:
Marinara Sauce.
1/4 C Oregano
Salt
Stir to combine well with a Wooden Spoon.
Cover and refrigerate until the Rolls have Risen.

Spoon mixture into the Skillet.

Brush the Rolls with Melted Butter.
Sprinkle the Rolls with Sea Salt.

Bake 20 - 30 minutes until the Rolls are Golden Brown.
Remove Skillet to a Rack to cool until it can be handles.
Immediately Sprinkle with additional Fresh Chopped Oregano.
Serve Hot.



Marinara Sauce with Fresh Basil and Fresh Mozzarella Cheese:



1 - 8 oz. Ball of Fresh Mozzarella Cheese.
Slice thin.
2 C Marinara Sauce
3 Cloves of Garlic, minced.
1/4 C Chopped Fresh Basil + additional for Garnish.
1/4 tsp Salt

In a Mixing Bowl:
Marinara Sauce
Garlic
1/4 C Basil
Salt
Stir to combine well with a Wooden Spoon.
Cover and refrigerate until the Rolls have Risen.

Spoon mixture into the Skillet.
Top evenly with slices of Mozzarella.

Brush the Rolls with Melted Butter.
Sprinkle the Rolls with Sea Salt.

Bake 20 - 30 minutes until the Rolls are Golden Brown and the Cheese is Bubbling.
Remove Skillet to a Rack to cool until it can be handles.
Immediately Sprinkle with additional Fresh Chopped Basil
Serve Hot.


Enjoy!
Peace in the Kitchen!






















Baked Artichoke and Onion Dip

Baked Artichoke and Onion Dip



Here's what you'll need:
Preheat the oven to 350 degrees.
1 Large Cast Iron Skillet.
1 - 8" X 8" Baking Pan sprayed with a Vegetable Cooking Spray.

4 TBS Butter
3 C Diced Vidalia Onions
3 Cloves of Garlic, minced.
1/3 C Flour
1/2 C Dry White Wine
8 oz. Fontina Cheese, shredded.
8 oz. Package of Cream Cheese, room temperature.
2/3 C Sour Cream
1/2 C Whole Milk
1 tsp Salt
1/4 tsp Crushed Red Pepper
2 - 9 oz. Packages of Frozen Artichoke Hearts, thawed and finely chopped.

Chopped Fresh Parsley for Garnish.
Crackers or Toasted Slices of a French Baguette.

In a Large Cast Iron Skillet on Medium Heat:
Butter, until melted.
Onion
Garlic
Sauté for 10 minutes.
Sprinkle evenly with Flour.
Stir constantly for 3 minutes.

Add:
Wine
Continue cooking while stirring for 5 minutes.

Add:
Fontina Cheese
Cream Cheese
Sour Cream
Stir well until melted and well combined.

Add:
Milk
Salt
Red Pepper Flakes
Stir until well combined.

Add:
Artichokes.
Mix well.
Spoon into the Baking Dish.
Bake 30 minutes.

Sprinkle evenly with Parsley.
Serve Hot with Crackers or Toasted slices of a French Baguette.

Enjoy!
Peace in the Kitchen!

Wednesday, October 19, 2016

Cut out Shortbread Cookie Recipe

I bought a Wooden Rolling Pin from Valek in Poland. They're die cut with a design. Mine has Deer Heads on it. Here's the recipe for the cut out cookies.


Valek Rolling Pins


Here's what you'll need:
Preheat the oven to 325 degrees.
2 Sheet Pans lined with Parchment Paper.
1 - 2" or 3" Round Fluted Cookie Cutter

2 C All Purpose Flour
3/4 tsp Salt
16 TBS = (2 Sticks) = (1 C) Unsalted Butter, room temperature.
1/2 C Confectioner's Sugar
1 tsp Vanilla or your favorite flavor of extract.


In a Small Bowl.
Flour
Salt
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Beat 3 - 5 minutes.

Add:
Sugar
Beat 2 minutes, until creamy.

Add:
Extract
Mix just until combined.

Add, on Low Speed:
Flour Mixture
Beat just until incorporated, scraping the sides of the bowl as needed.

Create 2 equal Discs.
Wrap tightly in Plastic Wrap.
Refrigerate 1 Hour.

Transfer dough to a flat, lightly floured surface.
Roll 1/4" thick with a regular Rolling Pin.
Roll the top with the patterned Valek Rolling Pin. Press lightly just to transfer the design.
Cut out Cookies with the Cookie Cutter.
Transfer Cookies to the Sheet Pans.
Refrigerate for 30 minutes to firm the dough.

Bake 13 - 15 minutes, until Golden Brown.
Remove Pan to a Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!