Christmas Wine Cake

I received this recipe in 2011.
It's from a friend in Denver, Colorado.
She said this is her mother's recipe and she made it every year for Christmas.
It's become a family Christmas Cake at our house.
I've made 2 of these Cakes this Christmas and I've posted photographs of several options of Wine to use.

NOTE:
After testing it several time, I prefer soaking the Raisins in the Wine of your choice, overnight.
Put 1 C of Raisins in a Glass Measuring Cup, fill it with Wine. Cover with Plastic Wrap and refrigerate overnight.
When you're ready to make the cake, Drain the Raisins and reserve the liquid and use it as part of the Cup of Wine in the Recipe.
I also prefer the Glüwein over Red Wine.

I opted to Dust the Top with Confectioner's Sugar.

This is the only Pan that works. Don't try to make it in a Bundt Pan.

A really nice French Red Wine.

I've made this cake with a very nice French Red Wine and
with Nürnberger Christlindles Glüwein.
I prefer the Glüwein.

This Mulled Cherry Wine is a great option.

You can also use Glögg.

The Butter, Sugar and Eggs are mixed with a Mixer.

Dry ingredients are sifted together and
added to the Egg and Butter mixture alternating with the Wine.

I start out folding this with a spatula and then I use the Mixer.

This is after it's mixed with a Mixer and the raisins are folded
in by hand.

Ready to bake for 45 minutes.

Christmas Wine Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Tube Pan, sprayed with a Cooking Spray.

2 Large Eggs
2 C Granulated Sugar
16 TBS Butter, room temperature.
1 C Wine. (Sweet White, Rosé, or Red) A Hearty Burgundy is best. I have also made it with German Glühwein.
3 C Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 C Raisins. Sultana Golden with Sweet Wine and Dark Raisins with Red. (See the note above about soaking the Raisins overnight)
Homemade Whipped Cream for Service. (Recipe to follow)

NOTE:
You can do this step or not. It's not in the original recipe.
The day before, put the Raisins in a 1 C Measuring Cup and cover with Wine to soak for a day. I cover it with plastic wrap and refrigerate it. When you're ready to make the cake, drain the raisins and use the liquid as part of the 1 C of Wine in the recipe.

In a Large Mixing Bowl with a hand mixer:
Eggs
Sugar
Butter
Beat until creamy smooth.

In another bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Whisk well and set aside.

Alternate the Dry Ingredients and the Wine into the Creamed Butter and Sugar Mixture.
Mix just until well combined.

Fold in Raisins by hand with a Wooden Spoon or Silicone Spatula.
Spoon evenly into the Pan.

Bake for 45 minutes.

Remove the Pan to a Rack to Cool for 10 minutes.
Invert the Cake onto the Rack to Cool Completely.
Transfer to a Serving Platter.
Cut with Confectioner's Sugar as an Option.
Garnish each serving with 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!

Ritz Cracker/Peanut Butter Cookies

These can be made with White Chocolate and Valentine Sprinkles too. This is probably a well known recipe but it was the first time I had tasted them. There are so many options for decorating them, use you own imagination and creativity.
I recently went to a Holiday Event and someone brought the Chocolate ones. They are delicious.

http://www.averiecooks.com/…/chocolate-peanut-butter-stacks…

Enjoy!
Peace in the Kitchen!

Christmas Tree Cupcake Toppers

Here's a very cool treat to put on top of Holiday Cupcakes.
I am simply posting the link to the recipe so I can post a photograph.

Easy Christmas Tree Cupcake Toppers - YouTube

Enjoy!
Peace in the Kitchen!

Spinach Puff Pastry Rolls

It's simply a great, easy, delicious Party Appetizer.

I used a serrated Bread Knife to slice them.

In the oven.

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.

8oz. Cream Cheese, softened to room temperature.
8oz. Shredded Gruyére Cheese
1/4 tsp Garlic Powder
1/4 C Diced Onion
1 - 10oz. package of Frozen Spinach thawed, drained and squeezed dry.
1 Box of Refrigerated Puff Pastry. (2 Sheets)
1 Egg
1 TBS Water.

In a Small Bowl or Measuring Cup:
Egg
Water
Whisk well and set aside.

In another Bowl:
Cream Cheese
Gruyére Cheese
Garlic Powder
Onion
Stir to mix well.

Add:
Spinach and Mix well.

On a Flat Surface:
Unroll 2 Sheets of Puff Pastry with the long side facing you.
Brush both sides with the Egg Wash.

Spread The Mixture even;y over the top of the Pastry.
Roll tightly away from you to form a Log.

Slice with a Serrated Knife about 1/4" - 1/2" thick.

Place on the Sheet Pan.
Bake 20 minutes or until Golden Brown.
Serve warm.

Enjoy!
Peace in the Kitchen!

Holiday Brickle

I received this recipe from my Niece in Kansas. I love family recipes, vintage recipes and recipes shared among neighbors and friends.
She got this one from her neighbor.
It's a great item to give as a gift to your neighbors during the Holidays.
There are Decorative Christmas Cellophane Bags that you can fill with some of this Brickle. They look festive when tied with a Christmas Ribbon, Attach a recipe card with it and you have the perfect gift to share with friends.
I'm simply posting the original recipe card and a photograph of the finished Brickle.
Thanks again Jennifer for sharing another great recipe with Uncle Hippy in the Kitchen!
Merry Christmas!


Brickle:

Merry Christmas from:
Jennifer and The Hippy in the Kitchen!

Éclairs in a Pan!

This recipe is an American version of the Classic French Éclair.
This can be made with French Vanilla Pudding Mix or Chocolate Pudding Mix.

I hesitated to post this recipe. I ate it somewhere at some function and I can't even remember where it was. The only thing I remember was this delicious dessert.
I also hesitated to post it because I thought there was no way that everyone I know wouldn't already have this recipe.
It's easy, it's delicious, it's made in the Iconic All American 9" X 13" Baking Pan!

The Traditional French Éclair

Thi Iconic, All American 9" X 13" Baking Pan

Here's what you'll need:
1 - 9" X 13" Glass Baking Pan!

Pudding:

3- 3.5oz. Boxes of Instant French Vanilla Pudding (or Chocolate)
3 C Whole Milk
1 - 8oz. Tub of Frozen Cool Whip, thawed.
Graham Crackers

Topping:

1/3 C Baking Cocoa ( I use Rodelle)
1 C Granulated Sugar
1/4 C Whole Milk
8 TBS Butter, cut into pieces.
1 tsp Vanilla


Pudding Directions:

In a Medium Mixing Bowl with a Hand Mixer:
Vanilla Pudding
Milk
Beat to combine well.
Fold in Cool Whip.
Whisk well by hand until creamy smooth.

In the Pan:
Line the entire bottom with Graham Crackers. Break them as needed to fit.

Spread 1/2 of the Pudding over the Crackers.
Repeat with another layer of Crackers and the remaining Pudding.
Add a final layer of Crackers.
Refrigerate while you prepare the Topping.


Topping Directions:

In a Saucepan on Medium Heat:
Cocoa
Sugar
Milk
Heat just until it begins to Bubble. Whisking constantly.

Add:
Butter
Vanilla
Whisk well until thick and creamy.

Spread evenly over the last layer of Crackers.
Refrigerate at least 2 hours or overnight before serving.

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Enchilada Soup in a Crock Pot

Just another example of a recipe we love in Texas.

This is comfort food on a Chilly Day.

Enchilada Soup

Here's what you'll need:

A Crock Pot 

Soup Ingredients:

1 C diced Onion

2 Garlic Cloves, Minced

3 - 14oz. Cans of Black Beans, rinsed and drained well.

2 - 14oz. Cans of Vegetable Broth

1 - 10oz. Can of Enchilada Sauce

1 - 15oz. Can of Diced Tomatoes including the liquid.

1 - 15oz. Can of Corn, drained.

1 - 4.5oz. Can of Diced Green Chiles

2 TBS Lime Juice

1 1/2 tsp Cumin

1 tsp Chile Powder (this is not Chili Powder) there's a difference. It's CHILE! I use a Hatch Chile Powder or Chimayo Chile Powder. Don't use Chipotle, it's too smokey.

1/4 tsp Pepper

1/4 C Chopped Cilantro

Topping Ingredients:

Diced Avocado

Shredded Queso Quesadilla Cheese

Chopped Green Onion

Sour Cream

Tortilla Chips

Spoon all of the Soup Ingredients into a large Crock Pot.

Stir to combine well.

Heat on Low for 4 hours.

Stir occasionally.

Serve Hot with Toppings.

Enjoy!

Peace in the Kitchen!

Candy Cane Martini

All I will say about this one is................. Happy Holidays!

Peppermint Schnapps

Red Berry Vodka

Clear Crême de Cacao

Grenadine

Here's what you'll need:
A Cocktail Shaker/Ice
A Chilled Martini Glass

3/4 oz. Peppermint Schnapps
3/4 oz. Berry Vodka (there are several choices available) I like Absolut.
3/4 oz. Creme de Cacao (just make sure it's a clear version)
3/4 oz. Half and Half
1/4 oz. Grenadine

In the Cocktail Shaker filled with Ice:
Schnapps
Vodka
Creme de Cacao
Half and Half
Shake well.

Strain into the Martini Glass.
Drizzle the Grenadine over the Martini and Swirl it with a toothpick.

Enjoy!
The Holidays!

Chocolate Silk Pie

It's my job as a Food Blogger to do all of the research and come up with what I consider The Best of the Best recipes to share.
We recently purchased a French Silk Pie for one of our Christmas Desserts.
It was delicious.
I wanted to reproduce that taste.
I researched many recipes and here's my final recipe.

If you've never tasted this Silky, melt in your mouth, Chocolate Pie, you're missing out on a delectable dessert.

This is just a recommended Baking Chocolate the I use.

Pie Crust to be Pre-Baked.

Here's what you'll need:
A Double Boiler.

This is the Double Boiler that I have.

A Pre-Baked Pie Crust:
If you don't make homemade Pie Crust you'll need to purchase a pre-baked crust.
My wife makes incredible pie crust so that's what I use.
Just make sure the crust is pre-baked for this non-baked pie.

The recipe calls for Superfine Sugar:
For 1 C of Superfine Sugar, Grind 1 C + 2 tsp of White Granulated Sugar in a Blender or
Food Processor for 30 seconds.

Also called castor sugar, this is simply sugar that has been ground into finer crystals than regular granulated. This makes for sugar that is lighter in weight and dissolves more quickly. It's often called for in recipes like meringue or angel food cake that are known for being light and airy.

8  oz. Semi Sweet Chocolate, chopped + additional for Garnish Shavings.
4 TBS Butter, cut into TBS sized pieces.
4 Large Eggs, separated.
1/4 C Superfine Sugar, divided.
1 1/4 C Heavy Cream, very cold.

In the Double Boiler on Medium Heat:
Chocolate
Butter
Stir with a Wooden Spoon just until melted and well combined.
Remove from Heat and set aside. (it will be returned to heat so add water if needed)
Beat the mixture by hand, with a Wooden Spoon until Creamy Smooth.

Return to Heat.
Add:
Egg Yolks, one at a time.
Beat well with a Wooden Spoon after each addition.
Transfer to a Large Mixing Bowl.

In another Mixing Bowl with a Hand Mixer:
Egg Whites
Beat until Soft Peaks.
Add:
2 TBS of Sugar.
Beat until Stiff Peaks to create a Meringue.

In another Mixing Bowl with a Hand Mixer.
Cream
Beat until Frothy.
Add:
2 TBS Sugar
Beat until Soft Peaks (reserve 1/2 C for Garnish, transfer to a small container, refrigerate covered with Plastic Wrap until ready to use)

In the Bowl of Chocolate with a Silicone Spatula:
Meringue
Fold in until completely incorporated.
Whipped Cream
Fold in until completely incorporated.
Spoon evenly into the Pie Shell.

Refrigerate 1 Hour.

Remove and top it evenly with the reserved Whipped Cream.

Slice to serve.
Top each serving with Shaved Chocolate. (use a Potato Peeler to Shave some of the Reserved Chocolate.

Enjoy!
Peace in the Kitchen!

Holiday Gingersnap Cookie Balls

I love making easy Holiday Cookie Balls. One of my favorites is the one I created that won 2nd. place in the Annual Dallas Morning News/Central Market Holiday Cookie Contest in 2015.

Holiday Gingersnap Cookie Balls

1 - 8oz. Package of Cream Cheese, Room Temperature.
2 1/4 C Finely Crushed Gingersnap Cookies. Buy the best you can afford. I buy Swedish Ginger Thins at IKEA. You can crush them by hand or in a Food Processor.
4 -(4 oz. ea.) Semi Sweet Baking Chocolate Squares. melted in a Double Boiler or Microwave? White Chocolate is also nice.

In a medium mixing bowl:
Cream Cheese
2 C Gingersnap Crumbs
Mix well with a Blending Fork.

Use a 1 1/4" Cookie Scoop and drop the cookies onto the Sheet Pan.
Freeze for 15 minutes.
Dip in Melted Chocolate.
Return to the Sheet Pan.
Immediately sprinkle the tops with remaining Gingersnap Crumbs.

Refrigerate for 1 Hour.
Keep Refrigerated until ready to serve.
I place them, layered, in a container with Waxed Paper between the layers.

Enjoy!
Peace in the Kitchen!

Tex - Mex Cheese Appetizer

Here's an interesting, easy, tasty cheese appetizer that's served on a Tortilla Chip.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Glass 11"X 7" Baking Pan.

3 C Grated Sharp Cheddar Cheese, (divided in half)
1/2 C of your favorite Salsa.
3 Eggs, beaten
Tortilla Chips for serving.

In the Baking Pan:
1 1/2 C of Cheese, sprinkled evenly.

In a Bowl:
Eggs
Salsa
Mix well by hand.
Drizzle evenly over the Cheese.

Sprinkle remaining Cheese evenly over the Salsa Mix.

Bake 25 minutes.
Remove Pan to a Rack to Cool 10 minutes.
Cut into small appetizer sized squares.

Serve Tortilla Chips topped with a piece of the Cheese Appetizer.

Enjoy!
Peace in the Kitchen!

Aunt Faye's Christmas Date Nut Bars

My Aunt Faye was a personal Chef in Metamora, Michigan. For those that follow this Blog, it was created in her memory as a great Chef. This was one of her Christmas Bar Recipes. What a memory it evokes when I bite into one.

Aunt Faye's Christmas Date Nut Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" Baking 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.


3/4 C Flour
1 C Granulated Sugar
1 tsp Baking Powder
1 C Chopped Dates
1/4 tsp Salt
1 C  Roughly Chopped Walnuts
2 Large Eggs

Confectioner's Sugar to Dust the Bars after they're baked.

In a Large Mixing Bowl:
Flour
Sugar
Baking Powder
Dates
Salt
Mix well with a Wooden Spoon.

Add:
Eggs
Mix by hand until well combined.

Spoon Batter into the Pan.
Spread evenly with an offset Spatula.

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

Remove Pan to a Rack and Cool 10 minutes.
Invert Pan onto a flat surface.
Cut into Squares.
Dust with Confectioner's Sugar. (I use a Confectioner's Sugar Shaker)
Transfer Bars to a Serving Platter.

Enjoy!
Taste of Christmas!

Holiday Hot Toddy!

On a cold, cold night, snuggled in front of a fire........... enjoy a Hot Toddy!
It's also a great drink if you have a Cold.
I like this because it's not a Sweet, Sugary Cocktail!

Here's what you'll need:
4 Glass Mugs
A Tea Pot
A small Strainer

This recipe makes about 4 servings.

Boil 2 C of Water. ( I use an Electric Tea Kettle)

This is not an exact recipe so personalize it according to your taste.

In a Tea Pot:
A piece of a Cinnamon Stick
A few Whole Cloves
A couple of Whole Star Anise.
A large Strip of Orange Peel.
A 1/4 tsp of Honey

Add Boiling Water and Steep for about 5 minutes to infuse the flavors.

Add 2 oz. of Whiskey to each Mug.
Strain 1/2 C of the Spiced Water into each Mug.

Enjoy!
Christmas by the Fire!

Christmas Butter Cookies Baked with Sprinkles.

I seems that I can never have enough Cookie recipes on my Blog.
I have many that are favorites and this has just made the list.
This may easily be considered an easy cookie because it starts with a Cake Mix.

Christmas Butter Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.
A 1 1/2" Cookie Scoop

8 TBS Butter, room temperature
8 oz. Cream Cheese, room temperature
1 Large Egg
1/2 tsp Almond Extract
1/2 tsp Orange Extract
1 White Cake Mix ( I only use Duncan Hines)
1/2 C Christmas Sprinkles, divided.
1/2 C Confectioner's Sugar


In a Large Mixing Bowl with a hand Mixer:
Butter
Cream Cheese
Beat until Creamy Smooth.

Add:
Egg
Almond Extract
Orange Extract
Beat just until well combined.

Fold in with a Silicone Spatula:
1/4 C Christmas Sprinkles
Cover with Plastic Wrap.
Refrigerate for 1 hour. ( it can remain refrigerated up to 24 hours. ( the longer it's refrigerated, it's firmer and easier to work with.)

In two separate bowl:
1 for the remaining Sprinkles.
1 for the Confectioner's Sugar.

Use the Cookie Scoop, form a ball by hand.
Sprinkle with some of the remaining Sprinkle.
Roll in the remaining Confectioner's Sugar.
Place them on Sheet Pans 2" apart.
Bake 10 minutes.

Remove Pan to a Rack to cool for 5 minutes.
Transfer Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!

Gingerbread Cookie Dough

This Dough is for Cut Out Cookies.

Transfer Icing into Plastic Bottles to apply it easier.

I took a French Macarons Class at Sur la Table in Dallas and they recommended:

Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.

Add to Royal Icing to create Holiday Colors.

Gingerbread Cookies Dough and Royal Icing.

6 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
16 TBS Butter, room temperature
1 C Dark Brown Sugar
4 tsp Ground Ginger
4 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Black Pepper
1 1/2 tsp Salt
2 Large Eggs
1 C Lyle's Black Treacle

This is the product I use instead of Molasses.
The taste is incredible.

1 - Recipe of Royal Icing to follow.

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans
Parchment Paper
Holiday Cookie Cutters

In a Large Mixing Bowl, sift together:
Flour
Baking Soda
Baking Powder
Whisk well, set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat until Creamy Smooth.

Add:
Ginger
Cinnamon
Cloves
Black Pepper
Salt
Beat until well incorporated.

Add:
Eggs
Treacle
Beat until incorporated.

Slowly Add, on Slow Speed:
Flour
Mix just until combined and forms a Dough.

Divide into Thirds.
Wrap in Plastic Wrap.
Refrigerate 1 Hour.

Roll each portion of dough  (one at a time) between 2 layers of Parchment Paper until 1/8" thick.
Remove the top layer of Paper.
Cut out desired shapes with Cookie Cutters.
Remove the excess Dough, leaving the cut out cookies on the Parchment Paper.
Slide the Paper onto a Sheet Pan.
Bake 20 minutes.

Remove Pan to a Rack to Cool Completely.
Repeat with remaining Dough.

Decorate with Royal Icing.

2 Large Eggs Whites
4 C Sifted Confectioner's Sugar
The Juice of 1 Lemon.

In a Stand Mixer with a Whisk Attachment:
Egg Whites
Beat until Stiff.

Add:
Sugar
Lemon Juice
Beat for 1 Minute.

If too Thick, add additional Egg White.
If too Thin, add additional Confectioner's Sugar.
Store the Icing in an airtight container for up to 3 days.

Enjoy!
Christmas in the Kitchen!

Christmas Winter Knit Hat Cake

I love this cake. I rarely post recipes and instructions for difficult cakes like this, but when I watched the instructions on this one, I realized that it's actually not that difficult. The end result is impressive.
In the 80's I worked part time as a cake decorator. I had a great mentor, I learned quickly and I really enjoyed it.
I would definitely make this one.
I'm posting the link so you can see the entire process.
I also posted a picture of the Cake Pan.

http://thecakeblog.com/2015/11/winter-hat-cake.html



Enjoy!
Christmas in the Kitchen!

American Pommes de Terre Dauphinoise in a Crock Pot !

I love Pommes Dauphinoise. They're basically a fancy French Scalloped Potato. They're definitely delicious. So, Here's an alternative version to make them in a Crock Pot........... oh why not?

Freshly Grated Gruyère Cheese

Here's what you'll need:
A Crockpot fully lined with foil so you can lift out the finished potatoes.  Spray with a Vegetable Cooking Spray.

1 Pound of Yukon Gold Potatoes, Skin on and sliced thin.
4 Cloves of Garlic, thin sliced.

1 1/2 C Milk, Boiled.
1 Large Egg, Whisk into the Milk.

Salt and Pepper to taste
Grated Nutmeg
2 C Grated Fresh Gruyère Cheese, divided.
1 C of Thin sliced Green Onions + additional for Garnish.
2 TBS Butter, cut into small pieces.

In the Crock Pot:
A Layer of Potatoes.
A few slices of Garlic.
Sprinkle with some of the Onions.
Salt and Pepper to taste.

Continue layering, using all of the Potatoes, Garlic and Onions.
Pour the Milk over the Potatoes.
Add Additional Salt and Pepper to taste.

Sprinkle the top with 1 C of the Cheese.
Dot the entire Top with pieces of Butter.
Cover with a piece of Foil and the Crock Pot Lid.

Cook on Low for 8 Hours.

Lift the Potatoes out of the Pot and transfer to a Serving Bowl.
Top with Remaining Cheese.
Sprinkle with additional Green Onions.
Serve Hot.

Enjoy!
Peace in the Kitchen!