French Apple Cake

This is something we would eat in France in the afternoon with a cup of coffee.
It would be a great dessert too.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform Pan brushed well with Pan Release.

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.

Brush the Pan generously with the Mix.

1 C Flour
1 tsp Baking Powder
1/4 tsp Salt
8 TBS Butter, softened.
2/3 C Granulated Sugar +  1 TBS additional for Sprinkling on the Cake.
2 Large Eggs
1 tsp Vanilla
3 TBS Dark Rum
2 Apples, peeled, cored and cut into 1/2" Cubes. (Jonagold, Fuji or Braeburn)
Confectioner's Sugar for Garnish.

In a Small Mixing Bowl:
Flour
Baking Powder
Salt
Whisk Well.

In a Stand Mixer with a Paddle Attachment:
Butter
2/3 C Sugar
Beat until Creamy for 3 minutes.

Add:
Eggs
Beat just until incorporated.
Vanilla
Rum
Beat until incorporated.

Add:
Flour Mixture, on Low Speed.
Mix just until incorporated.

Fold in Apples by Hand with a Silicone Spatula until incorporated.

Spoon the Batter into the Pan.
Sprinkle the top with remaining Sugar.

Bake 40 minutes, until Golden Brown and a Toothpick in the Center comes out Clean.
Remove Pan to a Rack to Cool 10 minutes.
Release the Cake  and transfer it to a Serving Platter.

Dust the Top of the Cake with Confectioner's Sugar just prior to serving.

Serve individual servings garnished with Homemade 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!

1. 
   

Vegetarian Pot Pie/ Tofurky and Tofu and Options

I love the idea of a Vegetarian Pot Pie.
We ate at a local restaurant with friends and again with our family.
Both times someone ordered the amazing Chicken Pot Pie.
I wanted to put together a recipe for a Vegetarian Pot Pie.
Here's a Vegetable version that can be made with the addition of Cubed,
Crispy Baked Tofu or Roasted Tofurky.
Recipe for the Tofu included.

This is one of the Vegetarian Chicken Broth Products I use.
Frontier's Vegetarian Broth Powder, Chicken Flavored.

This is another one of my favorite Vegetarian Broth Products.
It comes in "No Chicken", "No Beef", Vegetable and Mushroom.
I use it for Soups and Gravies.
I add it to Mashed Potatoes and a variety of other recipes.

If you're adding Tofu, I make it ahead of time and have it warming in the oven to add to the Vegetable Mix.

Here's what you'll need:

Preheat the Oven to 425 degrees.
2 -  9" purchased Double Deep Dish Pie Crusts.
You'll need a Top and Botton Crust for each Pie.

1 C Diced Carrots
1 C Frozen Peas
1 C Diced Potato
1/2 C Diced Celery
1/3 C Diced Onion
8 TBS Butter
1/3 C Flour
Salt and Pepper to taste.
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth.
2/3 C Whole Milk
1 C cubed Pre-Roasted Tofurky ( I use leftovers from my Roasted Tofurky recipe) or cubed Crispy Baked Tofu (recipe to follow)


In a Saucepan on Medium High Heat:
Carrots
Peas
Potato
Celery
Add just enough water to cover the vegetables.
Bring to a Boil.
Cook for 15 minutes.
Drain well and Set Aside.

In a Skillet on Medium Heat:
Butter, until melted.
Onion
Sauté 5 minutes, stirring.

Add:
Flour
Salt and Pepper to taste.
Garlic Powder
Stir to combine well.
Cook 2 minutes.

Add:
Broth, slowly.
Milk, slowly.
Reduce Heat to Low.
Simmer 5 minutes.
Stirring until thickened.


Remove from Heat.
Add:
Vegetables
Stir to combine well.
At this step you can add the Tofu Cubes or Tofurky Cubes.
Mix well.

Roll out crusts for the bottom of the pans.
Divide  Vegetable Mixture equally among the Pie Pans.

Top them with the remaining Crusts.
Use a Fork and seal the edges with the Tines.
Cut a few slits in the top.

Bake 30 - 35 minutes
Remove Pies to a Rack to Cool for 5 minutes.

Serve Hot.




Crispy Baked Tofu:

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.
1 - 14 oz. package of Firm or Extra Firm Tofu.

Preparing the Tofu:
You'll need 2 Dinner Plates.
You can use the Dinner Plates with a Heavy Object.

 ( I use a large Soup Bowl and a Heavy Crock filled with Utensils)
Line the Bottom Plate or the Soup Bowl with several layers of Paper Towels.

Place the Block of Tofu on the Plate.
Cover it with the second plate.
Place the heavy object on top.
Allow it to Press for 30 - 40 minutes.
Discard the Liquid and Prepare according to the recipe.

Cut the Tofu into 1" cubes Cubes.

In a Mixing Bowl:

1 TBS Olive Oil
1 TBS Cornstarch or Arrowroot.
Whisk well.

Add:
Tofu and Gently Toss to Coat Well.

Transfer to the Sheet Pan.
Bake for 25 - 30 minutes until Golden Brown and Crispy.

Enjoy!
Peace in the Kitchen!

Vegetable Pie

Vegetable Pie
This is Dinner in a Pan.

This can be made with Broccoli, Cauliflower or a combination of both.

Here's what you'll need:
Preheat the oven to 400 degrees.
A 9" Pie Pan Greased well with Vegetable Oil or Cooking Spray.

2 C Chopped Broccoli or Cauliflower.
1/3 C Diced Onion
1/3 C Diced Green Bell Pepper
1/3 C Diced Red Bell Pepper
1 C Shredded Cheddar Cheese
1/2 C Bisquick Mix
1 C Whole Milk
Salt and Pepper to taste
2 Large Eggs

In a Saucepan with 1" of Water, on Medium High Heat:

Broccoli/Cauliflower
Cover
Bring to a Boil
Cook 5 minutes
Drain well

In a Mixing Bowl:
Broccoli
Onion
Green Bell Pepper
Red Bell Pepper
Cheddar Cheese
Stir to combine well.

Add:
Remaining ingredients
Mix well
Spoon into the Pie Pan

Bake 35 - 45 Minutes, until Golden Brown.
A Tooth Pick in the Center should come out clean.

Remove Pan to a Rack to Cool for 5 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!

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Christmas Roasted Brussels Sprouts

We're having a Dickens Christmas this year and this will be on the menu.

18 Fresh Brussels sprouts cut in half
2 TBS Olive Oil
4 TBS Butter, Divided.
8 Peeled and thinly sliced Fresh Chestnuts.
Salt and Pepper to taste.
1/2 C Vegetarian Chicken Broth

In a Large Skillet on Medium High Heat:
Oil, until Hot.

Add:
2 TBS Butter, until Melted and combined with the Oil.

Add:
Sprouts
Stir well and Sauté until Browned.

Lower Heat to Medium.
Add:
Broth, Cover and allow to Steam a bit.

Add:
Remaining Butter
Chestnuts
Salt
Pepper
Continue Cooking just until the Chestnuts are tender.

Serve Hot.

Enjoy!
Peace in the Kitchen!

1. 
   

British Rock Cookies

These are a great cookie to serve at Christmas.

They're filled with a variety of Dried Fruits. 

We're having a Dickens Christmas this year and I'll be serving these cookies.

Here's what you'll need:

Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.

2 1/2 C Flour
1/4 tsp Salt
2 tsp Baking Powder
3/4 C + 2 TBS Brown Sugar
1/4 tsp Nutmeg
1/2 tsp Allspice
12 TBS Butter, cut into small pieces.
1 C  Chopped, Mixed Dried Fruits (golden raisins, apricots, cherries, cranberries) or a Cup of purchased Chopped Christmas Fruits already prepared.
1 Egg, Whisked Well.

In a Mixing Bowl:
Flour
Salt
Baking Powder
Sugar
Nutmeg
Allspice
Whisk Well

Add:
Butter by Hand
Incorporate it until it resembles a fine Crumble.

Add:
Fruit
Mix with a Wooden Spoon or Silicone Spatula until well combined.

Add:
Egg
Mix well by hand until incorporated and it forms a stiff Dough.

Break off Pieces of the Dough and Drop onto the Sheet Pan. Leave them Irregular looking like a Rock.

Bake 18 - 20 Minutes, until Golden Brown.

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

Enjoy!
Peace in the Kitchen!

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!

Peach Crescent Roll Cobbler

Peach Crescent Roll Cobbler.

Here's what you'll need:
Preheat the oven to 350 degrees.
An 8" X 8" Casserole Dish, sprayed with a Vegetable Cooking Spray.

3/4 tsp Cinnamon, divided.
1/3 C + 1 TBS Granulated Sugar, divided, + extra for Sprinkling.
1/3 C Brown Sugar
6 TBS Butter, cut into TBS. Melt 2 of the TBS and set aside.
16 Frozen Peach Slices from a 10 oz. Bag, thawed.
1 - 8 oz. container of Pillsbury Refrigerated Crescent Rolls.
2 tsp Vanilla

In a Small Mixing Bowl:
1/2 tsp Cinnamon
1/3 C Granulated Sugar
Brown Sugar
Whisk well.

Add:
Butter, by hand to create a Crumble.

Separate the Crescent Rolls.
Put 2 Slices of Peaches on each Roll across the Wide end of the Pastry.

Sprinkle each Slice with about 2 tsp of the Cinnamon Sugar Mixture.
Roll the Pastry from the widest end to the small end.
Place them in the Casserole Dish.
Sprinkle any remaining  Cinnamon Sugar Mixture around the Crescents.

Brush the Top of each Crescent with the Melted Butter.

Mix together:
Remaining 1/4 tsp of Cinnamon and 1 TBS of Granulated Sugar.
Sprinkle the tops of the Crescents.
Bake 30 - 35 minutes.

Remove the dish to a Rack to cool for 5 - 10 minutes.

Serve Warm, garnished with Homemade 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!

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