Lemon Cake

Spring is in the air and Easter will be here soon. I think of Lemon Recipes when I prepare a Menu for our Easter Dinner. Here's a single layer 8" Lemon Cake that is moist and delicious. It will be on my Easter Menu this year.

Here's what you'll need:
1 - 8" Cake Pan buttered well on the side and bottom.
 Cut a round of Parchment for the bottom of the pan.
A Wooden Bamboo or a Metal Skewer to Poke the Cake.

2 Large Meyer Lemons (Zest and Squeeze) You'll need 6 TBS of Juice, Divided!
12 TBS Butter
1 1/4 C Granulated Sugar, divided.
2 Large Eggs
1 Large Egg Yolk
1 1/3 C Almond Flour
1/2 C All Purpose Flour
2 tsp Baking Powder
1 1/3 C Plain Yogurt

In a Stand Mixer with a Paddle Attachment:
Butter
3/4 C Sugar
Lemon Zest
Mix until well combined and creamy smooth.

Add:
Eggs, 1 at a time. Beat just until combined.
Add:
Egg Yolk
Mix until well incorporated.

In a Small Mixing Bowl:
Almond Flour
All Purpose Flour
Baking Powder
Whisk well.

Gradually Fold into the Batter with a Silicone or Wooden Spatula.

Fold in:
Yogurt
2 TBS Lemon Juice.
Just until well combined.

Spoon the Batter into the Pan.
Smooth the top with a Silicone Spatula.
Bake 30 minutes.

While the Cake is Baking:

In a Saucepan on Low Heat:
Remaining Sugar (1/2 C)
Remaining Lemon Juice (4 TBS)
Heat, stirring constantly until the Sugar has completely dissolved.
Set Aside to Cool Completely.

Remove Cake to a Rack to cool completely.

Pierce the entire top of the Cake with a Skewer.
Spoon the Syrup evenly over the top.
Set aside to Cool for 30 minutes.

Invert the Cake onto a Serving Platter.
Remove the Parchment Paper.
Set aside to Cool completely.

Enjoy!
Peace in the Kitchen!

Peanut Butter and Jam Bars

As children........ we all lived on Peanut Butter and Jelly/Jam Sandwiches when we came home from school. It was the sandwich of choice for Saturday Lunch. It was delicious and .......... affordable!

As adults, we've created these Peanut Butter and Jam Bars!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan. Cut 2 pieces of Parchment Paper to line the pan, overlapping the edges 2". Butter the Parchment Paper.


16 TBS Butter, room temperature.
1 1/2 C Granulated Sugar
2 Eggs
2 1/2 C Creamy Peanut Butter
3 C Flour
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Vanilla
1 1/2 C of your favorite Jam. (I prefer Raspberry or Blackberry)
1 C Chopped, Salted Peanuts.

In aStand Mixer with a Paddle Attachment:

Butter

Sugar

Beat on Medium High Speed for 2 minutes until creamy smooth.

Reduce Speed to Medium and Add:

Eggs

Peanut Butter

Mix for an additional 2 minutes.

In a Small Mixing Bowl, sift together and add gradually to the Mixer:

Flour

Salt

Baking Powder

Mix well on Low Speed just until well combined.

Add:

Vanilla

Mix just until combined.

Spread 2/3 of the Batter into the Pan.

Evenly spread the Jam over the Batter.

Drop Spoonfuls of the remaining Batter evenly on top of the Jam.

Sprinkle evenly with Chopped Pecans.

Bake for 45 minutes.

Remove from Oven to a Cooling Rack and Cool completely.

Use the Paper to transfer to a Flat Surface.

Cut into Squares.

Transfer to a Serving Platter.

Enjoy!

Peace in the Kitchen!

Nacho Cups Baked in a Muffin Tin

Here's a great appetizer or side dish recipe. I live in Texas and I often talk about how important Tex - Mex recipes are here. I love this idea.
We eat a lot of Nachos in Texas. Did you know that they are not a Mexican Dish? They were created for the American palette. I ordered Nachos ones on an Island off the coast of Mexico and I got a bowl of Pepitas. I was told that Nachos means appetizer or snack. Who knew? Now I do. But these are a version of Nachos baked in Muffin Tins. These can easily be personalized based on your taste. You can add or leave out any of the ingredients. You can also bake a variety of different ones at the same time for your family or guests.

Nacho Cups Baked in a Muffin Tin

Here's what you'll need:
Preheat the oven to 350 degrees.
Standard Sized Muffin Tins. The number will be determined by how many Nacho Cups you want to make.

This recipe is for 12 Cups.

10 small Flour Tortillas
1 C of your favorite Salsa
1 - 14 oz. can of Black Beans, drained.
1 - 4 oz. can of Diced Green Chiles, drained. (I drain them in a strained since there's not a lot of liquid.
2 C of your favorite Meat or Vegetarian Meatless Ground. Browned in a Skillet prior to making the recipe.
1/2 C  canned Corn, drained.
1 C Shredded Pepper Jack, Queso Quesadilla or Monterey Jack Cheese.
1/2 C chopped fresh Cilantro.
1/2 C thinly sliced Green Onions.

Garnish:
Sour Cream
1/2 C chopped fresh Cilantro.
1/2 C thinly sliced Green Onions.
1 Small Can of Sliced Black Olives, drained.
A small Jar of Sliced Pickled Jalapeños.
Fresh Chopped Roma Tomatoes.
Guacamole

Spray each cup of the Muffin Tin with a Vegetable Cooking Spray.
Tuck 1 Tortilla into each Cup of the Muffin Tin.
Tuck them, working them so they fit snugly in the C. You'll have to pleat them. Make sure to keep a well in the center so make sure they don't close up in the center.
You can gently press them down with the bottom of a small glass  or a Wooden Muddler, if you have one.

Bake for 10 - 12 minutes. (while they bake, prepare the filling)
Until golden Brown and they start to crisp.
Remove to a rack and cool completely.

Filling:

In a Large Mixing Bowl:
Salsa
Beans
Green Chiles
Meat
Corn
Stir to combine well.

Divide the Filling evenly among the Tortilla Cups.
Top with Cheese.
Return to the Oven to Bake an additional 15 minutes.
Until the Cheese has completely melted.

Remove immediately and transfer to a Serving Platter.
Garnish each Cup with your choice of Garnishes.

Enjoy!
Peace in the Kitchen!

Tortuga Rum Cake

If you have never tasted a Rum Cake, this is the one! Apparently it's the best Rum Cake in the World, the best you will ever taste. And, the only one you will ever make again! That's quite a testimony.  Here's the recipe for the famous Tortuga Rum Cake. I consider this to be a Best of the Best Recipe.
They recommend that you make it a day ahead of time. It tastes better the next day.

Tortuga Rum Cake

Here's what you'll need:
Preheat the Oven to 325 degrees.
1 - Large Bundt Pan, sprayed with a Vegetable Cooking Spray. I recommend a simple design.
A Thin Metal Skewer.


Cake Batter:

1- 18 oz. Box of Duncan Hines Yellow Cake Mix ( Duncan Hines is the only Boxed Cake Mix I use) I took a Cake Decorating Class in the 80's and that's what they recommended.
1- 3.5 oz. Box of Vanilla Instant Pudding
1/2 C Whole Milk
4 Eggs
1/2 C Dark Caribbean Rum (I only use Mount Gay)
1/2 C Vegetable Oil
1 tsp Vanilla

Rum Glaze:

12 TBS Butter
1/4 C Water
1/2 C Granulated Sugar
3/4 C Dark Rum (Mount Gay Dark Rum)

In a Large Mixing Bowl with a Hand Mixer on Low Speed:
Cake Mix
Pudding
Milk
Eggs
Rum
Oil
Vanilla
Mix for 30 seconds.
Increase to Medium Speed.
Mix for 2 minutes.

Spoon Batter into the Pan.
Bake 55 minutes until Golden Brown and a tooth pick in the center comes out clean.

Remove Pan to a Rack and allow to cool as you make the Glaze.


Make the Glaze:

In a Saucepan on Medium Heat:
Butter
Water
Sugar
Bring to a Boil
Watch it carefully!
Reduce to Simmer until Sugar is completely dissolved and it begins to thicken.

Remove from heat.

Add:
Rum
Whisk to combine well.

As soon as the Glaze is made and the Cake is still warm , in the pan:
Use the Skewer and Poke the cake with a lot of holes. (through the top and all the way down through the entire cake.)

Slowly pour the Glaze over the entire surface of the Cake, a little at a time, waiting until it soaks in before adding more.

Allow the Cake to Cool completely.

Invert the Cake onto a Serving Platter large enough to allow room for dripping Glaze.

Enjoy!
Peace in the Kitchen!

Zucchini Casserole

Here's a tasty twist on a Squash Casserole. I have so many Squash Recipes. Apparently it's like Corn Casseroles, I just can't get enough.

Zucchini Casserole

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Glass Casserole Dish

2 TBS Butter
4 Zucchinis, thinly sliced on a Mandoline.
1 C Roughly Chopped Sweet Onion.
4 Garlic Cloves, minced.
2 TBS Dried Parsley
1/4 tsp Dried Oregano
1/2 tsp Dried Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Pepper
3 Eggs, beaten.
1 - 4 oz. can of Diced Green Chiles, drained.
2 C Shredded Pepper Jack Cheese
1 C Grated Parmesan Cheese
1 Pillsbury Recipe Creations Seamless Dough Sheet
3 TBS Dijon Mustard


In a Skillet on Medium High Heat:
Butter, until melted.

Add:
Zucchini
Onion
Sautée for 5 minutes, until tender.

Add:
Garlic
Parsley
Oregano
Red Pepper Flakes
Salt
Pepper
Stir to combine well and cook an additional 2 minutes.
Transfer to a Large Mixing Bowl.

Add:
Eggs
Green Chiles
Pepper Jack Cheese
Parmesan Cheese
Stir to combine well.

Roll out the Dough on a flat surface large enough to cover the bottom and sides of the Casserole Dish.
Transfer to the Dish.
Press gently to cover the bottom and sides.
Spread the Mustard evenly over the bottom of the Crust.

Spoon the Vegetable Mixture evenly over the Crust.
Bake 25 - 30 minutes. Until the Crust is Golden Brown.

Serve Immediately.

Enjoy!
Peace in the Kitchen!

Apple Cheddar Cheese Tarts

I was in New York for business in the 80's and I had lunch at the Bloomingdales Cafe. They were famous for their large slice of Apple Pie topped with a thick piece of melted Cheddar Cheese. My Grandmother put Cheddar Cheese on her Apple Pies. I loved it.

Apple Pie Filling topped with Sharp Cheddar Cheese.

Here's another option for serving Apple and Cheddar Cheese

Apple Cheddar Cheese Tarts

Here's what you'll need:
Preheat the oven to 350 degrees.
2 Regular sized Muffin Tins sprayed with Vegetable Cooking Spray.
A Sheet Pan lined with Parchment Paper.

1 1/4 C Brown Sugar, divided
3/4 C Granulated Sugar, divided
18 TBS Butter room temperature, divided.
2 Large Eggs
1 tsp Vanilla
1 1/4 C Flour
1 3/4 C Rolled Oats
1 tsp Baking Powder
1 tsp Cinnamon, divided
1/2 tsp Salt
6 Jonagold Apples peeled, cored and finely chopped.
2 tsp Cornstarch
1/2 tsp Nutmeg
Thick slices of Sharp Cheddar Cheese.

In a Large Mixing Bowl with a Hand Mixer:
16 TBS Butter
1 C Brown Sugar
1/2 C Granulated Sugar
Beat until Creamy Smooth.

Add:
Eggs
Vanilla
Beat to combine well.

Add:
Flour
Oats
Baking Powder
1/2 tsp Cinnamon
Salt
Mix just until combined.

Use a 1 3/4" Cookie Scoop and drop the dough into each Muffin Tin Cup.
Press evenly to create a Cup. You can use the bottom of a Glass Shot Glass to evenly create the Dough Cups.

Bake for 15 - 20 minutes.
Remove to a Rack and immediately re press the Cups with the Shot Glass.
Leave the Oven on to reheat the Cups once they're filled and topped with Cheese.
Allow to Cool for 10 minutes.
Transfer the Cups to the Sheet Pan.

Apple Filling.

In a Skillet on Medium High Heat:
2 TBS Butter
Heat until melted.

Add:
Apples
Sautée for 5 minutes, until soft and tender.
Stirring frequently.

Add:
Remaining 1/4 C Brown Sugar
Remaining 1/4 C Granulated Sugar
Nutmeg
Remaining 1/2 tsp Cinnamon
Cornstarch
Stir to combine well.
Continue cooking for 5 minutes, stirring often.

Divide the Filling evenly among the Cups.
Top each with a Slice of Cheddar Cheese, to cover the entire top.
Return to the Oven just until the Cheese begins to melt.

Remove and transfer to a Serving Platter.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Chocolate, Peanut Butter, Pecan and Coconut Squares

I don't think there's much to say to introduce these. It's about Chocolate, Peanut Butter, Pecans and Coconut.

Chocolate, Peanut Butter, Pecan and Coconut Squares.

Here's what you'll need:
Preheat the Oven to 350 degrees.

1 - 8" X 8" Baking Pan lined with Parchment Paper, cut to hang over all 4 sides by 2".  I cut 2 separate pieces.

The recipe calls for Unrefined Coconut Oil and it's an important ingredient. I've added some information about the difference between Refined and Unrefined. Just make sure you use Virgin, Unrefined Coconut Oil for a stronger Coconut Flavor.

"Refined coconut oil refers to coconut oil that has been bleached, and deodorized. The oil is derived from dried coconut meat known as copra. Traditional Tropics notes that oil obtained from copra has to be purified with bleaching clays because contaminants arise during the drying process."

1 C Creamy Peanut Butter
1/2 C Honey
1/2 C Unrefined Coconut Oil
2 C Rolled Oats, don't use Instant.

1 1/4 C Toasted Unsweetened Shredded Coconut, divided.

( Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and cool.)

1/2 C Toasted, Chopped Pecans.

( Spread Pecans on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 5 minutes. Remove from oven, and cool.)

1 1/4 C Dark Chocolate Chips (I use Hershey's Special Dark)
1 tsp Vanilla

Make sure you have the Coconut and Pecans Toasted before preparing these Squares.

Preparation.

In a Saucepan on Medium Low Heat:

Peanut Butter
Honey
Coconut Oil
Stir to mix until well combined and creamy smooth.

Remove from Heat.

Add:
Oats
1 C Toasted Coconut
Pecans
Chocolate Chips
Vanilla
Stir to mix until Chocolate Chips are melted and the mixture is combined well.

Spoon evenly into the Pan.
Immediately sprinkle with remaining Toasted Coconut.
Refrigerate at least 3 hours.
Chocolate should be hardened and set.

Remove to a flat surface using the Parchment Paper to pull it out of the Pan.
Cut into Squares.
Transfer to a serving Platter.

Enjoy!
Peace in the Kitchen!