Gruyère Fondue

I lived in Switzerland in the early 70's. It's where Fondue was created. If you're old enough, you either still have , or had, one of the 60's-70's Avocado Green or Harvest Gold Fondue Pots. We still have ours.

Gruyère Fondue

1 Clove of Garlic, crushed
1 1/2 C Dry White Wine ( a good French Sauterne)
1 pound of Gruyère Cheese, cubed
1 tsp Nutmeg
1/4 C Kirsch 
French Country Bread, cubed. You can use a Baguette too.

Rub the inside of a saucepan with the Garlic. Discard any remaining pieces.

Add Wine and bring to a boil.

Reduce heat to medium low and stir in the Cheese with a wooden spoon, until melted. 
Do not allow it to boil.

Cook for about 20 minutes, it will begin to thicken.

Add:
Nutmeg
Kirsch

Transfer to a Fondue Pot or Chafing Dish.

Serve by dipping cubed bread into the cheese with Fondue Forks.
Stir frequently while serving.
Add additional wine if it begins to thicken too much.

Enjoy!
Peace in the Kitchen!

Vegetarian Tex - Mex Casserole

Here's a great tasting  Casserole that's Vegetarian. I make it with the addition of a package Meatless Ground Beef, that's been sautéed in 2 TBS of Vegetable Oil before adding it to the Casserole. You can opt out of the Meatless Ground and only use the Vegetables.

Baked Tortilla Chips are the best.

This is my choice of Salsa when I don't have any of
my own homemade available.

This is one of my favorite Tex-Mex Recipe Cheeses.

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

1 TBS Vegetable Oil
1 Yellow Onion, diced
2 Cloves of Garlic, minced.
1 Green Bell Pepper, diced
1 - Red Bell Pepper, diced
1 C Corn
1 - 15 oz. can of Black Beans, drained
1 - 15 oz. can of Pinto Beans, drained
1 - 15 oz. can of Red Kidney Beans, drained
1 tsp Chili Powder
1/2 tsp Paprika
1/2 tsp Cumin
1/4 tsp Cayenne Pepper
2 C of your favorite Chunky Salsa
8 C of Broken Tortilla Chips
1 1/4 C Shredded Cheddar Cheese
1 1/4 C Queso Quesadilla Cheese

Garnishes:
Avocado
Diced Green Onion
Nacho Jalapeños
Diced tomatoes

In a Skillet on Medium High Heat:
Oil, until Hot.
Onion
Garlic
Sauté for a few minutes until clear.

Add:
Green Bell Pepper
Red Bell Pepper
Corn
Stir well.
Sauté for 5 minutes.

Add:
Black Beans
Pinto Beans
Kidney Beans
Chili Powder
Paprika
Cumin
Cayenne
Salsa
Stir well.
Cook for a few minutes.

In the Casserole Dish, Layer in the following order:
Half of the Tortilla Chips
1/2 of the Bean Mixture
1/2 of the Meatless Ground
1/2 of the Cheddar Cheese
1/2 of the Queso Quesadilla Cheese
Remaining Tortilla Chips
Remaining Bean Mixture
Remaining Meatless Ground
Remaining Cheddar Cheese
Remaining Queso Quesadilla Cheese

Bake for 30 minutes.

Serve Hot topped with your favorite Garnishes.

Enjoy!
Peace in the Kitchen!

Easter Cookies that are Easy and really Cool!

There's no need for a recipe here. These cookies are so easy.

Here's what you'll need:

Buy some basic Sugar Cookies and Frosting.
Buy some Jelly Beans.
Buy some Coconut, Food Coloring and Zip Lock Bags.

Place Coconut in several different bags, for different colors of Coconut.
Add a few drops of food coloring and a few drops of water to each bag.
Shake to disperse the color evenly.

Frost each Cookie with Icing.
Top each Cookie with about a TBS of Coconut.
Top the Coconut with a few Jelly Beans.

Enjoy!
Peace in the Kitchen!

Tex - Mex Tortilla Roll Up Appetizers

This is just a variation of a Tortilla Roll Up. There are many other recipes with different ingredients. You can customize them to your own personal taste.

8 oz. Sour Cream
8 oz. Cream Cheese, room temperature.
1 - 4.5 oz. can of Green Chiles, drained.
1 - 4.5 can of Chopped Black Olives, drained.
1 C Shredded Cheddar Cheese
1 tsp Adobo Seasoning
5 - 10" Flour Tortillas

In a Mixing Bowl with an Electric Hand Mixer:
Sour Cream
Cream Cheese
Mix until well combined.

Fold in by hand:
Chiles
Olives
Cheddar Cheese
Adobo Seasoning

Divide the mixture equally among the Tortillas.
Spread evenly.
Roll tightly.
Wrap each in Plastic Wrap.
Refrigerate for 2 hours.

Just prior to serving:
Slice to desired size.

Serve with your favorite Salsa.

Enjoy!
Peace in the Kitchen!

Chocolate, Oats and Walnut Bars

My sister in law made these for a family gathering in Kansas. Some of the best recipes are the ones that come from family members. They're the recipes that we hand down from one generation to another. These are delicious and the perfect Bar to take to a family gathering or a church event.
I've researched these Bars and I can't find any definition for the name that they are traditionally known for, so I simply all them Chocolate, Oats and Walnut Bars.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 15" X 10" X 1 "  Rimmed Sheet Pan. Lined with Foil extending over all sides by 2".
You'll be able to lift the uncut Bars out of the Pan to a flat surface, slide them onto the surface and cut into squares.
A Stand Mixer with a Paddle Attachment.

16 TBS Butter,  room temperature,divided.
2 C Brown Sugar
2 Large eggs
4 tsp Vanilla, divided
2 1/2 C Flour
1 tsp Baking Soda
3 C Quick Cook Rolled Oats
1 - 14 oz. can Sweetened Condensed Milk
2 C Milk Chocolate Chips
1 C Chopped Walnuts


In the Stand Mixer with Paddle Attachment:
14 TBS Butter
Beat for 30 seconds.

Add:
Sugar
Beat until well combined.

Add:
Eggs
2 tsp Vanilla
Beat until well combined.

In a Mixing Bowl:
Flour
Baking Soda
Whisk Well

Add:
Oats
Mix just until combined.
Set Aside.


In a Saucepan on Low Heat:
Remaining Butter.
Sweetened Condensed Milk
Chocolate Chips
Heat until Chocolate is melted and stir to combine well.

Remove from Heat.
Fold in Walnuts
2 tsp Vanilla
Stir to combine well.


Remove 3 1/2 C of the Oats Mixture and Press it into the Foil Covered Pan.

Spread the Chocolate Mixture over the Oats Mixture.

Drop Dots of the remaining Oats Mixture evenly over the Chocolate.

Bake 25 minutes.
Remove Pan to a Rack to Cool Completely.

Use the Foil to lift it out of the Pan to a flat surface.
Slide the Bars onto the surface.
Cut into Squares.

Enjoy!
Peace in the Kitchen!

Hobo Bread from Greenfield Village, Dearborn, Michigan

I grew up in Michigan. We often visited the Henry Ford Museum and Greenfield Village in nearby Dearborn. It was part of our education too. We had many field trips there as elementary school kids. My parents took us there every year. I was fascinated every time I went.

At Greenfield Village you can experience firsthand the sights, sounds and sensations of America's formation, where over 80 acres are filled with resourcefulness and ingenuity.
Three Hundred years of American perseverance serve as a living reminder that anything is possible.
Visit the Lab where Thomas Edison had his lightbulb moment or visit the Workshop where the Wright Brothers taught us to reach for the sky.
You can take a ride in a Model T car or walk through four vintage working farms.
You can visit Colonial Artisans and explore the place where the American can-do spirit will inspire you.
At a Taste of History in Greenfield Village they serve Hobo Bread. It can be served with Honey Mustard, Turkey Breast, Cheddar Cheese and Red Onion.
At the Michigan Café in the Henry Ford Museum, they serve Cherry Chicken Salad made with Fresh Greens, Candied Walnuts, a Hard Boiled Egg, A slice of Red Onion and a piece of Hobo Bread served with their House Michigan Maple Tarragon Dressing.
You can toast a slice of Hobo Bread and serve it with Cream Cheese, Muenster Cheese or fresh Parmesan Cheese.
It's always served Hot so that the Cheese toppings will melt.
I hope you make this vintage Bread and think about it's history or maybe someday you can visit Greenfield Village. It's a walk through American History.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 9" X 5" Loaf Pan coated with a Vegetable Cooking Spray.

1 C Raisins, soaked in 1 cup of Boiling Water for 1 hour. Retain the excess water.
2 C Flour
3/4 C Granulated Sugar
1/2 tsp Salt
2 tsp Baking Soda
1 tsp Vanilla
3TBS Butter, melted
1/2 C Chopped Walnuts

In a Mixing Bowl:
Flour
Sugar
Salt
Baking Soda
Whisk well.

Add:
Soaked Raisins + the Water.
Vanilla
Butter
Stir by hand until well combined.

Fold in:
Walnuts

Spoon the Batter into the Pan.
Bake 45 - 50 minutes.
a toothpick in the center should come out clean.

Enjoy!
Peace in the Kitchen!

Language Translation Option

My Blog can be translated into any language.
If you have friends in other countries, please let them know.

Click on the Main Page.

Under ....Search This Blog,  it says.... Translate.

Choose a language and search the recipes.

Enjoy!
Peace in the Kitchen!

Crock Pot Spinach Dip

Dips? Crock Pots? Great Combination!

Spinach Dip in a Crock Pot:

3 - 10 oz packages of Frozen Chopped Spinach. Thawed and Squeezed Dry.
14 oz. Artichoke Hearts, finely chopped.
1 Small Onion, diced.
1 1/2 C Shredded Mozzarella Cheese
1/2 C Grated Parmesan
8 oz. Cream Cheese, cubed.
1/2 C Mayonnaise
1/2 tsp Smoked Paprika
1 C Sour Cream


Add all ingredients to a Crock Pot.
Stir to combine well.
Cook on Low for 3 Hours.

Serve with Slices of Toasted Baguette Bread, Crackers, or Tortilla Chips.

Enjoy!
Peace in the Kitchen!

Florentine Soup

I happen to love any type of Soup. I usually make a new Soup every week during cold months. This is just another one of my favorite Soup recipes.

Here's what you'll need:
A large Cast Iron Enamel Soup Pot or Dutch Oven.

1 TBS Olive Oil
3 Cloves of Garlic, minced
2 small Onion, diced.
1 TBS Fresh Chopped Thyme
1 TBS Fresh Chopped Basil Leaves
4 C Vegetable Broth
1 C Water
1 C uncooked Orzo
2 C Fresh Baby Spinach Leaves
2 - 15 oz. Cans of Cannellini Beans, drained.
1 Lemon, Zest and Juice
Salt and Pepper to taste.

In the Soup Pot on Medium Heat:
Oil, until hot.
Garlic
Onion
Cook stirring for 3 minutes.

Add:
Thyne
Basil
Cook stirring for an additional minute.

Add:
Broth
Water
Bring to a Boil.

Add:
Orzo
Reduce heat and Simmer 10 minutes.

Add:
Spinach
Beans
Cook stirring for 2 minutes.

Add:
Zest and Lemon Juice.
Salt and Pepper to taste.
Stir to combine well.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Dishpan Cookies

There are different descriptions for why these cookies are called "Dishpan."
The recipe for the dough is so big that it needs to be mixed in a "Dishpan."
Or, they contain everything but the "Dishpan."

It's a very large recipe.

The one thing that I find interesting is that they're cut out with the Ring of a Wide Mouth Mason Jar.

Wide Mouth Canning Lids with Rings.

I kept the title as researched.

Dishpan Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer or a Large Vintage Dishpan!
A ring from a Wide Mouth Mason Jar.
Sheet Pans lined with Parchment Paper

2 1/2 C Granulated Sugar
16 TBS Butter, melted
2 C Molasses
4 Large Eggs, beaten
8 C Flour
1 TBS Salt
1 TBS Ginger
2 TBS Baking Soda
8 C Oatmeal
3 C Raisins (Soaked in 1/4 C Hot Water for an Hour) Drain well.
2 C Chopped Walnuts
Coarse Sugar for garnish before baking.

In a Stand Mixer.......... or in a Large Vintage Dishpan, by hand:
Sugar
Butter
Molasses
Eggs
Beat until well combined.

In a Large Mixing Bowl......... or in a Large Vintage Dishpan, by hand:
Flour
Salt
Ginger
Baking Soda
Oatmeal
Mix well by hand with a Wooden Spoon.

Fold in:
Raisins
Walnuts
Add Dry ingredients to Wet ingredients and mix to combine well.

Roll the dough to 1/4" thick.
Cut out Cookies with the Canning Jar Ring.
Transfer to the Sheet Pan.

Brush tops with water and sprinkle with Coarse Sugar.

Bake 8 - 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!

Tortilla Roll Up Appetizer

This is sort of a Go-To appetizer in Texas.
You can  customize the filling to your own taste, added to the Sour Cream /Cream Cheese mixture.

Some Suggestions:

Diced Red and Green Bell Pepper
Diced Red Onion
Chopped Green Onion
Chopped Green Olives
Garlic Powder
Onion Powder
Taco Seasoning

Here's what you'll need:

5 - 10" Flour Tortillas
8 oz. Cream Cheese, room temperature.
1 C Sour Cream
1 - 4.5 oz. can of Diced Green Chiles, drained.
1 - 4.5 oz. can of chopped Black Olives, drained.
1 C Shredded Pepper Jack Cheese
1 TBS Adobo Seasoning

This is my favorite Tex - Mex Seasoning.

If you can't find Adobo Seasoning, you can make your own:

2 TBS Salt
1 TBS Paprika
2 tsp Pepper
1 1/2 tsp Dried Oregano
1 1/2 tsp Cumin
1 tsp Garlic Powder
1 tsp Chili Powder
Mix well in a small bowl.


In a Mixing Bowl with an electric hand mixer:
Cream Cheese
Sour Cream
Beat until Creamy Smooth.

Add:
Chiles
Olives
Cheese
Seasoning
Fold in by hand until completely incorporated.

Spread the Mix evenly over the Tortillas.
Roll tightly.
Wrap each in Plastic Wrap and refrigerate for at least 2 hours. Keep refrigerated until ready to serve.

Just prior to serving:
Slice each Roll.
Transfer to a Serving Platter and serve with your favorite Salsa.

Enjoy!
Peace in the Kitchen!

Asparagus and Hard Boiled Egg Casserole

Asparagus and Hard Boiled Egg Casserole:

8 Hard Boiled Eggs ( I have resorted to buying them already boiled and peeled) , Sliced

2 pounds of Asparagus , steamed  ( place in a saute pan , cover with water, bring to a boil, cook for 5 minutes, run under cold water and cut into 1" pieces.

1- 26oz. can Cream of Mushroom Soup, undiluted

1 7oz. can of Mushroom Pieces and Stems

1 sleeve of Crushed Ritz Crackers , crushed

3 C Shredded Swiss Cheese ( I use French Comte Cheese) or whatever I have available

1 stick of Butter, softened

Prepare the hard boiled eggs:

Place eggs in a saucepan just big enough to hold them in the bottom.

Cover with cold water

Bring to a boil uncovered, immediately remove from heat, cover and let stand for 10 minutes.

Remove from water, cool them in the pot with cold water.

Peel and Slice them.

Butter a 4 QT. Casserole Dish with 1/2 the Butter

Layer the Casserole Dish:

1/2 of the Asparagus

1/2 of the Soup

1/2 of the Mushrooms

1/2 of the Egg Slices

1C of the Cheese

1/2 of the Crackers

REPEAT

Melt the remaining butter and drizzle over the Crackers

Bake covered at 350 degrees for 25 minutes.

Remove the cover, sprinkle with remaining Cup of Cheese and Bake and additional 5 minutes.

Enjoy!

Peace in the Kitchen!

I decided to make it today in a 9" X 13" Casserole dish. I also added 1 - 4oz. can of diced Green Chiles, drained.

I took photographs along the way just o show the different steps.

Beginning of second layer.

Topped with cracker crumbs and ready to bake for 25 minutes.

It was sprinkled with remaining cheese after the first bake, returned to bake again for 5 minutes.
I broiled it at the end to brown the top.

Pistachio Torte

A Torte is a rich, multilayered cake that's filled with Whipped Cream, Butter Cream, Mousse, Jam or Fruit.
They are cooled and glazed or garnished.
They're usually baked in a Springform Pan.
They can be made with little or no flour, with ground nuts or breadcrumbs.
They can also be topped with Meringue and sliced Almonds.

This is my Pampered Chef Springform Pan with a Tempered Glass Base.
It's my favorite Springform Pan.

Here's what you'll need:
Preheat the oven to 325 degrees.
A  9" in diameter X 2 3/4" High.
 Springform Pan (Sides and Bottom Buttered Well with Cold Butter)
Stand Mixer with a Whisk Attachment
An Electric Hand Mixer
Food Processor


Cake Ingredients :

1 2/3 Cups Raw Shelled Pistachios
6 Large Eggs, separated.
1/8 tsp Salt
3/4 C Granulated Sugar, divided.
The Zest of 1 Lemon grated on a Rasp.


Pistachio Pastry Cream Filling:

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Fold in 1 1/2 C Finely Ground Unsalted, Raw Pistachios.
Combine until Creamy Smooth.
Refrigerate and use as needed.


In a Food Processor:
Pistachios in two batches until they are finely ground like the texture of Cornmeal. Don't over process.
Set Aside.

In a Stand Mixer on Low Speed with a Whisk Attachment:
Egg Whites
Salt
Beat just until combined on Low Speed.

Increase Speed to Medium.
Beat to Soft Peak.

Add:
Gradually add 6 TBS Sugar and continue beating on Medium Speed to Stiff Peak consistency.
Set Aside.

In a Medium Bowl with an Electric Hand Mixer:
Egg Yolks
Remaining 6 TBS Sugar
Beat for 4 minutes until thick and pale.

Fold in Lemon Zest by hand.
Fold this mixture into the Egg Whites with a Large Silicone Spatula.

Fold in the Pistachios in 3 additions just until incorporated.
Don't over work the batter.

Spoon into the Cake Pan.
Tap it on a flat surface to release any air bubbles.

Bake 40 minutes.
It should begin to pull away from the pan and a toothpick in the center
should come out clean.

Remove the Pan to a Rack and cool for at least 15 minutes.
Release the sides of the Springform Pan.
Allow it to Cool Completely.

Transfer the Cake to a Large Serving Platter

Use a  long Serrated Bread Knife to Slice the Cake in half horizontally.
Set the top aside.

Spread the Bottom with a thick layer of Pistachio Pastry Cream.
Add the top layer and Frost it with additional Pastry Cream.

Enjoy!
Peace in the Kitchen!

Baked Oatmeal

This recipe has a Batter that's prepared ahead of time and refrigerated over night and baked the next morning.
This is a basic recipe. You can add Raisins, Chopped Apricots, Chopped Walnuts or Chopped Pecans.
Add them when you fold in the Oats.
I like mine plain, topped with Butter and Warm Milk.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 Quart Casserole Dish buttered well.

1/3 C Butter
2 Large Eggs
3/4 C Brown Sugar
1 1/2 tsp Baking Powder
1 1/2 tsp Vanilla
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Salt
1 C Whole Milk + 2 TBS
3 C  Quick Cooking Steel Cut Oats

In a Medium Mixing Bowl:
Eggs
Whisk well.

Add:
Sugar
Baking Powder
Vanilla
Nutmeg
Cinnamon
Salt
Whisk well until Creamy Smooth.

Add:
Butter
All of the Milk
Whisk well.

Fold in the Oats by hand with a silicone spatula or wooden spoon.
Stir just until combined.
Cover with Plastic Wrap.
Refrigerate overnight.

The next morning:
Bake uncovered 35 - 45 minutes. The center should be set.

Enjoy!
Peace in the Kitchen!

Baked Rice Pudding

I have a few other recipes for Rice Pudding that aren't baked. This is just a bit different and equally delicious.
My mother made a non baked version of Rice Pudding when I was small. I always liked it.

Baked Rice Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 or 2 Quart Casserole Dish buttered well.
A Roasting Pan for a Bain Marie, (Water Bath)

2 Large Eggs, beaten
1/3 C Granulated Sugar
1/4 tsp Salt
1 1/2 tsp Vanilla
1 1/2 C Milk
3 TBS Butter
1 1/2 C Cooked Rice
1/2 C Raisins
1/2 tsp Nutmeg

In a Mixing Bowl:
Eggs, whisk well.
Sugar
Whisk well.
Salt
Vanilla
Whisk well.

In a Saucepan on Medium Heat:
Milk
Heat until scalded. (4 - 5 minutes)

Add:
Butter
Whisk until melted.
Add this to the Egg Mixture.
Whisk well.

Fold in Rice by hand with a Silicone Spatula or Wooden Spoon.
Fold in Raisins by hand.
Mix well.

Spoon into the Casserole dish.
Sprinkle the top with Nutmeg.

Set the dish in a Roasting Pan and place it in the oven.
Add Hot - Boiling Water 1/2 way up the side of the Casserole Dish.

Bake for 45 - 60 minutes.

Enjoy!
Peace in the Kitchen!

Cheddar and Rosemary Cookies and additional Savory Cookies/Biscuits/Snaps

Yes, you read that correctly. I like Savory Cookies........Biscuits? I call them cookies. I have other favorite Cheese Cookie recipes that I've been making for many years. I included them at the end of this recipe.
This one adds the flavor of fresh Rosemary.

Here's what you'll need:
Preheat the oven to 325 degrees.
A Food Processor
2" Round Biscuit Cutter
Sheet Pans lined with Parchment Paper.

1 3/4 C Flour + additional for flouring a surface.
1/2 lb. of Sharp Cheddar Cheese, grated.
1/2 tsp Kosher Salt
1 TBS Fresh Finely Chopped Rosemary
1/8 tsp Cayenne Pepper
16 TBS Butter, cubed while cold.

In a Food Processor:
Flour
Cheese
Salt
Rosemary
Cayenne Pepper
Pulse just to combine.

Add:
Cubes of Butter, a few at a time until the dough begins to come together.
Remove and finish working the Dough with your Hands, forming a Ball.

Flour a flat surface with a dusting of Flour.
Roll out the Dough 1/4" thick.
Cut with Cookie Cutter.

TIP:
Roll out the Dough onto Parchment Paper , slide onto a Sheet Pan. Refrigerate for 15 minutes.
Remove the Pan and Cut the Cookies out, on the Parchment Paper.
Remove the excess Dough and leave the Cookie shape on the Paper.
This makes it easier to keep the shape of the cookies.
This TIP is great for a variety of Christmas Cookie shapes.


Bake 20 - 30 minutes until the edges begin to turn Golden Brown.

Remove Pan to a Rack to cool for 10 minutes.
Transfer Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!





White Cheddar Cheese and Rosemary Cookies.

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

1 3/4 C Flour
1/2 pound of White Cheddar Cheese, Grated.
1/2 tsp Salt
2 tsp finely Chopped Fresh Rosemary.
1/8 tsp Cayenne Pepper
16 TBS Butter, Cold and Cubed

In a Food Processor:
Flour
Cheese
Salt
Rosemary
Cayenne Pepper
Pulse to mix well.

Add:
Butter, a few pieces at a time until it forms a dough.
Remove and knead together by hand.
Cover with Plastic Wrap and refrigerate for 30 minutes.
Roll out the Dough on a lightly floured surface to 1/4" thick.
Cut out shapes with the Cookie Cutter.
Transfer to the Sheet Pan 1" apart.
Refrigerate again for 30 minutes.
Bake for 20 - 30 minutes.

Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!




Here's my recipe from 1980. I used to make these every year for New Year's Eve.

The Dough will be very crumbly but it comes together when you form the balls.

Cheddar Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 18 - 20 minutes
Transfer to paper towels to cool
Store in air tight containers

Enjoy!

Peace in the Kitchen!

Almond Cookies, thin and crispy

I happen to like this crispy cookies. I like fat chewy ones too, but I prefer cookies like these.
These are thin and crispy.

I start with Sliced Almonds and finely chop them.
It's easier that chopping whole Almonds.

Choose a good Almond Extract.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper
A Small Cookie Scoop  (1 1/4")

1 1/2 C Butter, softened to room temperature. (24 TBS)
1 C Light Brown Sugar
1 C Granulated Sugar
2 Large Eggs
1 tsp Almond Extract
2 1/4 C Flour
1 tsp Baking Powder
1/8 tsp Salt
1 C finely chopped Almonds

In a Stand Mixer on Medium Speed:
Butter
Brown Sugar
Granulated Sugar
Mix for 5 minutes.

Add:
Eggs
Almond Extract
Mix just until incorporated.

In a Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.
Add this to the Wet Ingredients in the Stand Mixer.
Mix to combine well.

Fold in Almonds by hand.

Use the Cookie Scoop and drop the Dough 3" apart onto the Sheet Pan.

Bake 8 - 9 minutes until the edges are Golden Brown.

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

Enjoy!
Peace in the Kitchen!

Fried Onion Patties

I have several recipes for Fried Patties and I love anything made with Onions. Here's a delicious side dish served with a Garnish of Sour Cream and chopped Green Onions.

Fried Onion Patties

Here's what you'll need:
A Cast Iron Skillet

Sour Cream and Diced Green Onion for Garnish.

1 C Flour
2 tsp Granulated Sugar
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Pepper
2 TBS Cornmeal
2 1/2 C Diced Onions
1 C Whole Milk
1/2 C Vegetable Oil + additional if needed for Frying.

In a Large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Pepper
Cornmeal
Whisk well.

Fold in Onions.

Add:
Milk
Stir together well by hand.

In a Cast Iron Skillet on the Medium High Heat:
Oil, until Hot.

Drop 1/4 C of the Batter for each Patty, into the Hot Oil.
Fry on one side until Golden Brown.
Flip over and continue Frying until golden Brown.

Remove to Paper Towels and Pat Dry.

Transfer to a Serving Platter.
Serve garnished with Sour Cream and Chopped Green Onion.

Enjoy!
Peace in the Kitchen!