Tex - Mex Corn Salad

We make a lot of recipes that are referred to as Tex - Mex here in Texas. Here's a great Salad or Side Dish that has all of the ingredients needed to be referred to as Tex - Mex.

Tex - Mex Corn Salad

1 - 16 oz. Bag of Frozen Corn, thawed.
2 TBS Olive Oil
3 TBS Mayonnaise
4 oz. Mexican Cotija Cheese, crumbled + additional for Garnish.
2 TBS Fresh Lime Juice + additional for Garnish.
1 TBS Diced  Fresh Jalapeño Pepper
1 TBS Diced Red Onion
1/4 C finel chopped Fresh Cilantro
2 Garlic Cloves, minced
1/2 tsp Chile Powder
Salt and Pepper to taste.

In a Skillet on Medium High Heat:
Oil, until Hot.
Corn
Sauté for about 8 minutes, just until Charred.

In a Large Mixing Bowl:
Mayonnaise
Cheese
Lime Juice
Jalapeño
Onion
Cilantro
Garlic
Chile Powder
Salt and Pepper
Mix to combine well.

Fold in:
Corn
Mix to combine well.

Refrigerate until cold.

Just prior to serving:
Drizzle with additional Fresh Lime Juice.
Sprinkle with additional Cheese.

Enjoy!
Peace in the Kitchen!

Ritz Cracker Dessert Bars

Who knew that crackers could be so decadent when turned into a dessert Bar?

Here's what you'll need:

Preheat the oven to 350 degrees

1 - 8" X 8" Baking Pan sprayed with a Vegetable Cooking Spray.

2 Sleeves of Ritz Butter Crackers (60 crackers)

1 1/2 C Heath English Toffee Bits

1 - 14 oz. can of Sweetened Condensed Milk

Confectioner's Sugar

In a Large Zip Lock Bag:

Crackers

Crush finely, using your hands.

In a Medium Mixing Bowl:

Cracker Crumbs

Toffee Bits

Condensed Milk

Stir to combine well.

Press evenly into the Pan.

Bake 15 - 20 minutes until Golden Brown.

Remove Pan to a Rack to cool completely.

Dust well with Confectioner's Sugar.

Cut into Bars to serve.

Enjoy!

Peace in the Kitchen!

Stuffed, Baked Zucchini

Here's a great Vegetarian dinner recipe.

Stuffed, Baked Zucchini

Here's what you'll need:
Preheat the oven to 375 degrees.
9" X 13" Baking Pan

3 Zucchinis  (trim the ends and slice them in half lengthwise) Set Aside.
1 - 24 oz. Jar of your favorite Marinara Sauce, divided ( set aside 1 C)
1 TBS Olive Oil
1/3 C diced Onion
1 tsp minced Garlic
1/2 C diced Red Bell Pepper
3/4 C diced Fresh Mushrooms
1/4 C chopped Fresh Parsley
1 tsp Italian Seasoning
1/4 tsp Salt
Pepper to taste
1 1/2 C Fresh Shredded Mozzarella Cheese
1/4 shaved Fresh Parmesan Cheese
2 TBS Bread Crumbs

Scrape out the Zucchinis, chop and set aside.

In the Baking Pan:
Zucchinis
1" of Water
Cover with Foil
Bake for 20 minutes.
Remove and set aside.
Do not turn the oven off.

In a Large Skillet on Medium Heat:
Oil
Onion
Bell Pepper
Garlic
Sauté for 5 minutes.

Add:
Chopped Zucchini
Mushroom
Remaining Marinara Sauce (the 1 C will be used later in the recipe)
Parsley
Seasoning
Salt
Pepper to taste.
Stir well.
Reduce Heat to Low.
Sauté 15 minutes.

Remove the Zucchinis from the Pan.
Drain the Water.

Add:
1 C Marinara Sauce.
Place Zucchinis on top of the Sauce.

Fill the Zucchini with the Filling.
Cover with Foil.
Return to the Oven.
Bake for 20 minutes.

Remove from the Oven.
Set the Oven to Broil.
Remove the Foil.

Top each Zucchini with:
Mozzarella
Parmesan
Bread Crumbs

Return to the Oven and Broil just until the Cheese
has Melted and the Crumbs are Golden Brown.
Watch it carefully to avoid burning.

Enjoy!
Peace in the Kitchen!

1. 
   

Summer Vegetarian Pasta Nicoise Salad

We travel to France and have many friends there. One of my favorite Summer Salads is Nicoise. Traditionally it's serve with Tuna. I don't eat Seafood so I created this Vegetarian version.

Vegetarian Pasta Nicoise Salad

1 Pound of Penne Pasta prepared according to package directions.
Drain, reserve  the water and return it to the pot.

1/2 Pound of Trimmed French Green Beans boiled for 2 minutes in the reserved Pasta Water.
Drain.

3 Hard Boiled Eggs, halved.

1/4 C Olive Oil
2 TBS Red Wine Vinegar
2 tsp Dijon Mustard
2 TBS finely chopped Shallots
1/4 tsp Salt

2 C Halved Cherry Tomatoes
1/2 C Sliced Black Olives
1/4 C Drained Capers
1/4 C finely chopped Fresh Parsley

Pepper to Taste

In a Large Serving Bowl:
Oil
Vinegar
Mustard
Shallots
Salt
Whisk Well.

Gently Fold in:
Tomatoes
Olives
Capers
Parsley

Add:
Pasta
Beans
Toss Gently.

Top with Eggs.
Sprinkle with Pepper to Taste.
Cover with Plastic Wrap.
Refrigerate 30 - 60 minutes prior to Serving.

Gently Toss just before Serving.

Enjoy!
Peace in the Kitchen!

Dean Fearing's Chocolate Shiner Bock Cake

Dean Fearing's Chocolate Shiner Bock Cake.

I live in Texas, Shiner Bock Beer, from Shiner, Texas is our Beer of Choice here.
When I read the recipes in the paper this morning, I had to post this recipe from Dean Fearing.
Dean is a well known celebrity Chef in Dallas. He's written a cookbook , The Texas Food Bible: From Legendary Dishes to New Classics.

I've added some personal points as I wrote the recipe.
This recipe is baked in 2- (9"X 9") Cake Pans.

The cake can also be baked in a 9"X13" pan for 35 minutes.

Dean Fearing's Chocolate Shiner Bock Cake

2 1/4 C light brown sugar
20 TBS (2 1/2 sticks) unsalted butter, room temperature, plus more for greasing pan ( I use my Pan Release Mix).
3 large eggs, at room temperature
1 1/2 tsp pure vanilla paste  (available at Williams Sonoma and online)  ( I would use 2 tsp vanilla extract)
1 3/4 C all purpose flour, plus more for dusting the pan ( I use my Pan Release Mix)
3/4 C Dutch Process Cocoa
1 3/4 tsp baking powder
1/4 tsp ground cinnamon
1/2 tsp salt
1 1/2 C (12oz.) Shiner Bock Beer
Shiner Toffee Sauce (recipe to follow)

Preheat oven to 325 degrees.
Generously coat the interior of  2- (9" square ) cake pans with butter. ( I use my Pan Release Mix)

In a Stand Mixer, with a paddle attachment:
Brown Sugar
Butter
Beat until light and fluffy.

Add Eggs (one at a time)
Add Vanilla.

In a medium bowl:
Flour
Cocoa
Baking Soda
Cinnamon
Salt
Whisk well.

With the mixer on low, add dry ingredients, alternating with the Beer.
Beat just until well blended.

Scrape the batter into the pans, smooth with a spatula.
Bake at 325 degrees for 30 minutes or until a toothpick in the center comes out clean.
Remove pans from oven a place on a cooling rack for 5 minutes.
Cut into squares and serve warm topped with Shiner Toffee Sauce.

Shiner Toffee Sauce:
Here's what you'll need:

4 C Sugar
1 1/2 C Cold Water
1 1/3 C Heavy Cream
1/4 C additional Sugar
1 - (12oz.) Bottle of Shiner Bock Beer
2 TBS Salt


Combine together in a saucepan on medium heat:
4 C Sugar
1 1/2 C Cold Water
Cook, stirring occasionally for 10 minutes.
Sauce will begin to turn golden brown.

Stir constantly while slowly adding 1 3/4 C Heavy Cream.
It will bubble up, continue stirring.

When all of the Cream has been added, stir in additional Sugar, Shiner Bock Beer and Salt.
Gently simmer for 5 minutes.

Remove from heat and stir constantly until cooled.
Makes about 6 cups.

Enjoy!
Peace in the Kitchen!

Small Batch Fredericksburg Peach and Southern Comfort Jam

Canning 101  Small Batch Fredericksburg Peach and Southern Comfort Jam



Dallas Morning News Taste Section 6/18/2014

It's time for Peaches in Texas. I love Peaches and any recipe that calls for Peaches. The traditional cobblers, pies, tarts, jams and jellies. I chose this recipe to post on the blog rom today's Taste section in the Dallas Morning News.
This recipe comes from blogger Amber Bracegirdle, bluebonnetsand brownies.com.
For many of my friends out of state and out of the country, I thought I'd begin this post with a bit of information about Fredericksburg, Texas and Southern Comfort.

Fredericksburg, the county seat of Gillespie County, is seventy miles west of Austin in the central part of the county. The town was one of a projected series of German settlements from the Texas coast to the land north of the Llano River, originally the ultimate destination of the German immigrants sent to Texas by the Adelsverein. In August 1845 John O. Meusebach left New Braunfels with a surveying party to select a site for a second settlement en route to the Fisher-Miller Land Grant. He eventually chose a tract of land sixty miles northwest of New Braunfels, where two streams met four miles above the Pedernales River; the streams were later named Barons Creek, in Meusebach's honor, and Town Creek. Meusebach was impressed by the abundance of water, stone, and timber and upon his return to New Braunfels arranged to buy 10,000 acres on credit. The first wagontrain of 120 settlers arrived from New Braunfels on May 8, 1846, after a sixteen-day journey, accompanied by an eight-man military escort provided by the Adelsverein. Surveyor Hermann Wilke laid out the town, which Meusebach named Fredericksburg after Prince Frederick of Prussia, an influential member of the Adelsverein. Each settler received one town lot and ten acres of farmland nearby. The town was laid out like the German villages along the Rhine, from which many of the colonists had come, with one long, wide main street roughly paralleling Town Creek. The earliest houses in Fredericksburg were built simply, of post oak logs stuck upright in the ground. These were soon replaced by Fachwerk houses, built of upright timbers with the spaces between filled with rocks and then plastered or whitewashed over. 

Fredericksburg was founded in 1846 and named after Prince Frederick of Prussia. Old-time German residents often referred to Fredericksburg as Fritztown, a nickname that is still used in some businesses. The town is also notable as the home of Texas German, a dialect spoken by the first generations of German settlers who initially refused to learn English. Fredericksburg shares many cultural characteristics with New Braunfels, which had been established by Prince Carl of Solms - Braunfels the previous year. Fredericksburg is the birthplace of Fleet Admiral Chester Nimitz. It is the sister city of Montabaur, Germany. On October 14, 1970, the Fredericksburg Historic District was added to the National Register of Historic Places in Texas.


Southern Comfort is an American liqueur made from neutral spirits with fruit, spice and whiskey. The brand was originally created by bartender Martin Wilkes Heron in New Orleans in 1874, and is now owned by the Brown-Forman Corporation.

Small - Batch Fredericksburg Peach and Southern Comfort Jam:



1 1/2 pounds of fresh Texas peaches
1/2 tsp ground cinnamon
2 TBS lemon juice
1/2 C water
1/4 C Southern Comfort
3 rounded TBS (about half a standard 3 - oz. packet) no-sugar needed pectin.
1 C granulated sugar

Wash, remove the pits and slice the peaches. No need to peel them.

In a large saucepan over medium high heat:
Peaches
Cinnamon
Lemon Juice
Water
Bring to a boil , boil for 20 minutes.
Place the mixture in a Food Processor and pulse several times until it is pureed.
Place the puree back into the saucepan on medium high heat.
Add the Southern Comfort and mix well to incorporate .
Whisk in the Pectin, stirring until completely dissolved.
Return to a boil.
Add Sugar all at one time and whisk continuously.
Return to a rolling boil that can't be stirred down and boil for 1 minute.
Remove from heat and skim off the foam.
Place the Jam in clean canning jars, with lids.
Refrigerate up to 2 weeks.

Otherwise, to keep longer, put the jars and the jam through a canning process in the video above.
This recipe makes approximately 3 - 8oz. jars.

Enjoy!
Peace in the Kitchen!

Cranberry Rice Stuffing

I was excited to see the cover story in the Dallas Morning News today, Take a Shortcut to Mexico, and then I read the recipes and nothing looked interesting to me. That's unusual for a Texas cook. We love Mexican cuisine and our own creations of Tex-Mex cuisine. However, I was hoping to find something to post. I finally found something that intrigued me,  not Mexican but it sounds like something I would make. I created an original recipe for a Cranberry Rice Stuffing that I serve as a side dish at Thanksgiving ( Wild Rice and Orange Herb Stuffing). It's on the blog. This is similar but a bit different.

Cranberry Rice Stuffing

1/4 C uncooked wild rice
1/2 C uncooked long grain white rice
1/2 C dried cranberries
2 ribs of celery, chopped
2 green onions, finely sliced
1 red bell pepper, diced
1 C toasted, chopped pecans
2 TBS olive oil
2 TBS apple cider vinegar
1 tsp grated orange or lemon zest
1/4 C cranberry juice
1 tsp honey
black pepper

Cook rices separately according to package directions.
Toss together and spread out on a cookie sheet pan to cool to room temperature.
Transfer to a bowl and add cranberries, celery, onion, bell pepper and pecans.

Make a dressing by combining oil, vinegar, zest, cranberry juice and sugar.
Pour over rice and toss well.
Cover and refrigerate at least an hour for flavors to blend.
Taste for seasoning and add salt and pepper as desired.

Enjoy!
Peace in the Kitchen!

Blueberry Buttermilk Pie

This is a recipe that my neighbor created. He's a Professional Pastry Chef. I have the story on the Blog posted in an article from The Dallas Morning News. A friend from College made it after reading the article but I realized I had never posted it by it's self. So here is the recipe for:

Randy's Blueberry Buttermilk Pie

Since making the pies, I've added some changes that worked.
Please note them when reading the recipe!

This recipe makes 2 pies

3 1/2 C sugar
1 C flour
1 3/4 sticks unsalted butter ( softened)
6 eggs
2 C buttermilk
1/2 tsp vanilla extract
1/2 C fresh blueberries, lightly tossed in 2 TBS of flour ( divided), I added 2/3 C in each pie
2 uncooked pie crusts, frozen or homemade( thaw, if frozen ) I used Marie Callender's Frozen Deep Dish Pie Crust)

Preheat oven to 350 degrees, bake in the middle of the oven

In a large bowl, mix together flour and sugar and set aside
Melt butter and pour over the flour-sugar mixture. Whisk until totally incorporated
( the entire batter can be done in a stand mixer)

Add eggs one at a time, allowing each addition to become incorporated before adding the next one
Add buttermilk and vanilla
Mix well and set aside

Sprinkle the bottom of each pie shell with 1/4 C of berries ( I used 2/3 C in each pie)
Evenly distribute the buttermilk filling into the pie shells
Push the berries down into the filling. (I did not push them down)

Bake for 25 minutes
Rotate and bake 10 - 20 minutes more, tops should be golden brown ( I baked them for 45 - 50 minutes without turning them)

Remove and place on a rack to cool
Refrigerate until ready to serve

Substitute other fruit if you like, or leave the fruit out all together

Enjoy!
Peace in the Kitchen!

The recipe makes 2 pies, and there was some left over so.....

I made some in ramekins!

Hippy Muffins

Hippy Muffins.

These are such an Iconic Hippy Muffin. We made them in the 60's and 70's.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 C Muffin Tin with Paper Liners and sprayed with a Vegetable Cooking Spray.
This recipe make 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, ( I use a Box Grater on the largest holes) squeezed dry.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

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

Fold in by hand, just until combined:
Zucchini
Carrot
Create a Well in the Center of the Bowl.

Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Mix just until combined.

Divide evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to Cool fot 5 Minutes.
Transfer Muffins, in the Liners, to the Rack to Cool completely.

Enjoy!
Peace in the Kitchen!

Blueberry Buttermilk Biscuits

I would say that my favorite Muffins are Blueberry, I also love Biscuits. It would be difficult to choose which would be more delicious for Breakfast. So, how about Blueberry Biscuits to resolve the issue?

Blueberry Biscuits.

Here's what you'll need:
Preheat the oven to 425 degrees.
A Biscuit Cutter
A Sheet Pan lined with Parchment Paper.

2 C Flour
2 tsp Baking Powder
2 tsp Granulated Sugar
4 TBS Cold Butter, cut into pieces.
3/4 C Buttermilk
1 Egg
1 C Fresh Blueberries

In a Large Mixing Bowl:
Flour
Baking Powder
Whisk well.

Cut in Butter with a Pastry Knife.

In a Medium Mixing Bowl:
Egg
Buttermilk
Whisk well.
Add to Dry Ingredients.
Mix just until combined with a Wooden Spoon.

Fold in Blueberries with a Wooden Spoon.

Transfer to a Flat Surface dusted with Flour.
Shape by hand into a 1/2" this disc.
Cut out Biscuits with the Biscuit Cutter.
Pat remaining dough together and continue cutting Biscuits.

Transfer to the Sheet Pan.
Bake for 15 - 20 minutes.
The tops should be Golden Brown.

Serve Hot with Butter.

Enjoy!
Peace in the Kitchen!

Homemade Corn Muffins from Rebecca Rather

I've often said that when asked, "what cookbooks could you not live without?", my answer is always Rebecca Rather.
I love everything she creates.
She has published 3 Cookbooks.

Another great Texas recipe from Rebecca Rather.

Corn Muffins:

3/4 C (1 1/2 sticks) Butter, melted

3 C Heavy Cream

3 large Eggs

3 1/2 C all purpose Flour

1 1/2 C coarse Cornmeal plus extra for topping

1 C Sugar

2 TBS Baking Powder

1/2 tsp Salt

1 C Corn Kernels, fresh, frozen (thawed) or canned (drained).

Preheat oven to 350 degrees

Generously grease or spray 24 standard Muffin Cups or line them with muffin liners.

In a Stand Mixer with a paddle attachment, pour in the Butter, Cream, Eggs into the bowl of the Mixer.

Add Flour, Cornmeal, Sugar, Baking Powder and Salt on top.

Mix at Medium Speed just until the ingredients are combined and not lumpy.

Stir the Corn into the batter.

Use a Cookie Scoop and fill the Muffin Cups 2/3's full of Batter.

Sprinkle the tops with cornmeal.

Bake for 12 - 15 minutes, until lightly brown. They should spring back when you touch the tops lightly with your fingertips.

Serve warm

Enjoy!

Peace in the Kitchen!

Vacation

The Hippy on the Kitchen is on vacation and I don't always have access to the internet to post new recipes. I'll be back sometime next week and I can get back to sharing some new recipes.

Until then:
Enjoy!
Peace in the Kitchen!

Key Lime Margarita Pie

Here's what you'll need:
1 - 9" Pie Pan

Crust:

1 1/4 C Finely crushed Pretzels
6 TBS Butter, melted.
1/4 C Granulated Sugar

In a small bowl:
Pretzels
Butter
Sugar
Mix well.
Press onto the bottom and sides of the Pie Pan.
Refrigerate while you make the Filling.

Filling:

1 - 14 oz. can of Sweetened Condensed Milk
1/2 C Key Lime Juice  (it has to be Key Lime)
1 Envelope of Unsweetened Lemon -Lime Kool-Aid.
1 - 8 oz. Container of Frozen Cool Whip, thawed. (divided)



Refrigerate while you make the Filling.

In a Large Mixing Bowl:
Milk
Lime Juice
Kool - Aid
Whisk well.

Fold in 2 1/2 C Cool Whip.

Spoon into the Crust.
Freeze for at least 6 hours or overnight.

Remove 15 minutes prior to serving.
Set aside.

Top with remaining Cool Whip when ready to serve.

Enjoy!
Peace in the Kitchen!

Cast Iron Skillet Eggplant Parmesan

I love Eggplant Parmesan. Here's a great recipe baked in a Cast Iron Skillet. I have other Eggplant recipes on the Blog.

Cast Iron Skillet Eggplant Parmesan

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet
A Sheet Pan lined with Paper Towels to drain the Eggplant.

1 Eggplant, peeled and sliced 1/4" thick.
2 Eggs, beaten in s shallow bowl.
3/4 C Breadcrumbs in a shallow bowl.
3/4 C Grated Parmesan Cheese in a shallow bowl.
1/2 tsp Garlic Powder
1 tsp Oregano
Marinara Sauce, your choice.
6 oz. shredded Mozzarella Cheese

Vegetable Oil

Chopped Fresh Basil Leaves for Garnish

In the Breadcrumb Bowl:
Parmesan Cheese
Garlic Powder
Oregano
Whisk well.

Dip the Eggplant in the following order:
Egg
Breadcrumbs
Lightly press the Crumbs with your fingers.

In the Skillet on Medium High Heat:
1/4" of Oil, until Hot.

Fry each slice for 1 - 2 minutes until Golden Brown.
Transfer them to the Paper Towel to drain.

Discard the Oil.
Transfer the Eggplant to the Skillet, overlapping and up the sides a bit. Whatever it takes for all of them to fit.
Top each slice with a TBS of Marinara Sauce and Cheese.

Bake 25 - 30 minutes. The Cheese should be Golden Brown.

Garnish with Basil and Serve with additional Sauce.

Enjoy!
Peace in the Kitchen!

Momofuku inspired Crack Pie Bars, The Crack Pie Recipe and the Story of how I discovered Crack Pie.

If you've kept up with my Blog, you know my story about The Milk Bar's Cristina Tosi and Crack Pie. There's an entire post about it. I've reposted it here. Here is a version of that Pie, in a Bar Recipe.
Just like the Pie, these are definitely addictive.

Crack Pie Bars

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Food Processor
1 - 9" X 9" Baking Pan Lined with Parchment Paper extending over all four sides by 2". I cut 2 separate pieces.
Confectioner's Sugar for Dusting.

1 1/2 C of Finely Crushed Oatmeal Cookie Crumbs. I make my own Cookies but you can also buy them. (about 15 Cookies)
Process them in a Food Processor until they are a fine crumb texture.
3 TBS Butter, melted.
2 TBS Brown Sugar

The Crust

In the Food Processor:
Cookie Crumbs
Melted Butter
Sugar
Pulse to make a Crumb Texture.

Transfer to the Pan and Press evenly to form the Crust Layer.
Set aside.

Filling:

8 TBS Butter, softened.
3/4 C Granulated Sugar
1/2 C Brown Sugar
1 tsp Vanilla
2 TBS Milk Powder
2 TBS Corn Starch
1/3 C Heavy Cream
4 Egg Yolks, beaten with a fork.

In a Large Mixing Bowl with a Hand Mixer:
Butter
Granulated Sugar
Brown Sugar
Mix well until well incorporated and Creamy Smooth.

Add:
Vanilla
Milk Powder
Corn Starch
Cream
Egg Yolks
Beat just until well combined.

Pour evenly over the Crust Layer.

Bake 15 minutes.
Open the Oven Door and Reduce the Temperature to 325 degree.
Close the Door and continue baking for 10 - 15 minutes.

Remove the Pan to a Rack to Cool for 15 minutes.
Refrigerate until completely Cooled.

Remove it from the Pan using the Parchment Paper overhang.
Slide onto a Cutting Surface, removing the Paper.
Dust evenly with Confectioner's Sugar.
Cut into Squares.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!


What do Guthrie, Oklahoma and New York City have in common?

Crack Pie!

We travel through the entire state of Oklahoma to visit relatives in Kansas.

We stop mid way for lunch in Guthrie.

Guthrie is a charming old town filled with Antique Shops, Cafes, a Tea Room and our favorite discovery, Katie's Diner. Katie was the daughter of the original owners.

The owners, Aileen and Von are the nicest people and that's one of the reasons that Katie's Diner is always busy and the food is always great.

The menu is down home cookin' and the atmosphere is as American as Apple Pie!

Kaycee is on the wait staff and she's always there when we go and that's only twice a year for us, so she's established, always in a good mood and can handle a crowd!

Several years ago we discovered the diner and there was a sign on the wall  behind the register that advertised Crack Pie as one of the Pie choices. 

We ordered it and it is so good, you leave wanting more...... hence the name I suppose.

I asked Aileen if she would share the recipe and she told us that she found the recipe in an issue of Bon Appetit  Magazine and the pastry chef that created it was named Christina Tosi from New York City.

When I returned home I did my research and found out the story behind the pie and the baker!

Christina Tosi has become one of my favorite, up and coming, pastry chefs in America.

She is part of the staff that opened Momofuku Milk Bar in 2004 and her creations are innovative and far out!

She wrote and published her first book in 2011. It's titled:( MILK, Momofuku Milk Bar)

The recipes are like no others, original, contemporary and Christina has concepts about pastry and baking like no other chef I have ever read about. 

The next time we passed through Guthrie and ate at the diner, we bought an entire Crack Pie and took it to Kansas. Needless to say it was a hit.

On our way back to Texas, we stopped again and had lunch, talked about Crack Pie. I told Aileen I thought she should buy a pie case to highlight all of her incredible pies, and especially Crack Pie. She told me that pie cases are expensive and space was limited. I gave her some money and told her to save up for a pie case.

The next time we went back to the diner ......... Aileen and Von had a Pie Case!

We recently stopped at Katie's Diner and I told Aileen about my blog and asked her permission to tell the story about how we discovered a New York City baker's incredible Crack Pie in an incredible Diner in Guthrie, Oklahoma!

Thank you to Aileen, Von and Kaycee for doing what you do and doing it well.

We will always stop at Katie's Diner as long as we travel from Texas to Kansas!

We've made it many times and we never seem to have enough to go around. The recipe makes two pies and when you make it, you'll know why!
This recipe may seem complicated to the average baker. As you check out the list of ingredients, they are all essential to the final product. It's not a pie that you would make as your "first" pie. It's time consuming and decadent. However, once you've taken the time to master it, I believe you'll make it again and again. We've only gotten rave reviews from those that have eaten it.
If you feel that it's too complicated, too expensive or you think you can substitute some of the ingredients..... call your friend that is a baker with experience and have them make it for you!
If you think you'll make it more than once, buy enough of two of the following ingredients listed and freeze them so you'll have them on hand: Milk Powder and Corn Powder, both essential to the end result of Crack Pie.


Let me introduce you to Crack Pie!

Crack Pie

Oat Cookie Crust:

8 TBS (1 stick) butter room temperature
1/3 C tightly packed light brown sugar
3 TBS granulated sugar
1 egg yolk
1/2 C flour
1 1/2 C Old Fashioned Rolled Oats
1/8 tsp baking powder
a pinch of baking soda
1/2 tsp kosher salt

Pre heat oven to 350 degrees

In a stand mixer with a paddle attachment:
butter
both sugars
Cream together for 2 - 3 minutes until pale and fluffy
Scrape the sides of the bowl with a spatula
On Low Speed:
Add the egg yolk and increase the speed to medium high and beat for 1 -2 minutes.
Sugar should be fully dissolved and the mixture will be pale white.

On Low Speed, Add:
flour
oats
baking powder
baking soda
salt
Mix for 1 minute
Scrape the sides of the bowl

Spray a sheet pan with a cooking spray and line with parchment paper or just line the pan with a Silpat.
Plop the dough in the center of the pan and, with a spatula, spread it out until it's 1/4" thick.
The dough will not cover the entire entire pan and that's OK.

Bake for 15 minutes or until it resembles an oatmeal cookie, caramelized on top and puffed slightly but set firmly.
Cool completely before using.

Filling:
You must use a stand mixer with a paddle attachment to make this filling.
It only takes a minute and it makes a difference in the end result.
Keep the mixer on low speed throughout the entire mixing process.
If you try to mix it on high, you will incorporate too much air and your pie will not be dense and gooey, which is the essence of this pie.


1 1/2 C granulated sugar
3/4 C tightly packed light brown sugar
1/4 C milk powder ( I get it in the Bulk section of Central Market)
1/4 C corn powder ( I get the dried corn at Central Market and grind it in a coffee grinder)
1 1/2 tsp kosher salt
16 TBS (2 sticks) butter, melted
3/4 C heavy cream
1/2 tsp vanilla ( get the best you can afford)
8 egg yolks

In the stand mixer with a paddle attachment:
granulated sugar
brown sugar
milk powder ( this is not Powdered Milk, it's essential to the recipe and don't omit it because you don't have it.... look for it and buy it).
corn powder ( freeze dried %100 Organic Whole Corn)  Do not use a flavored product, it has to be plain and all natural kernels.You need to grind it to a fine powder in a coffee grinder or food processor) Again, this is essential to the taste and consistency of Crack Pie)
salt
Mix on low speed until evenly blended

Add melted butter and blend 2 -3 minutes until all ingredients are moist.
Add heavy cream and vanilla for 2 minutes more. Scraping down the sides of the bowl.
Add the egg yolks just until well combined.

Heat the oven to 350 degrees

To make the crust:
The oat cookie, broken into pieces
1 TBS tightly packed brown sugar
1/4 tsp
4 TBS butter, melted

Place the broke up cookie pieces, brown sugar and salt in a food processor and pulse until it resembles wet sand.
Transfer the mixture to a bowl, add the butter and knead the butter and the ground cookie mixture until moist enough to form into a ball. If it's not moist enough, melt an additional 1 - 1 1/2 tsp butter and knead in.

Divide the mixture evenly between 2 (10 inch) pie tins.

Using your fingers and the palms of your hands, press the dough firmly into the pans and make sure the bottoms and sides are evenly covered.

Put both pans on a baking sheet pan.
Divide the filling evenly between the crusts. The filling should fill them 3/4 full. Bars:( this is where you would pour the batter into the 9"X13".
Bake for 15 minutes only.
The pies will be golden brown on top but will still be very jiggly.

Open the oven door and reduce the heat to 325 degrees. It may take up to 5 minutes to cool to the new temperature, depending on your oven.
Keep the pies in the oven during this time.
When it reaches 325 degrees, close the door and bake 5 minutes longer.
If the filling is too jiggly at this stage, bake for 5 minutes more.

Gently take the pies out of the oven and transfer to a wire rack to cool to room temperature.
Freeze the pies for at least 3 hours or over night to condense the filling for a dense final product. Freezing is the signature technique and result of a perfectly executed Crack Pie.
Transfer the pies from the freezer to the refrigerator to defrost a minimum of 1 hour before serving.

Serve the pie cold and Dust each pie with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

The cookie that makes the crust.

Now it's ready to be processed with brown sugar, salt and melted butter.

This is the Dried Corn I buy and process it in a Food Processor.
When you buy it, they're Kernels. I just return the powder to the bag to store it.

Lime Wedge Sugar Cookies

This is a great Summer Cookie.

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

16 TBS Butter, room temperature.
1 C Granulated Sugar
1 1/2 TBS Lime Zest. Start with 2 Limes.
2 tsp Fresh Lime Juice
2 Large Eggs
3 C Flour + additional if needed to reach the correct consistency of the Dough.
1/8 tsp Salt
Neon Green Food Coloring
Green Sanding Sugar

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Lime Zest
Lime Juice
Eggs
Beat until well combined.

The Dough should not be too sticky to handle. Slowly add additional flour if needed.

Remove and shape into a ball.
Divide into thirds.
Form each into a ball, cover with Plastic Wrap and refrigerate for 15 minutes.

Remove 2/3 of the Dough and return it to the Mixer.
Add Food Coloring and Beat until well combined.
Remove and cut in half.
Roll each half into a 6" log.
Cover in Plastic Wrap and refrigerate for 30 minutes.

Remove the plain Dough from the refrigerator.
Roll into a large rectangle on a floured surface.
Remove one of the Green Logs and place it on the Plain Dough.
Roll it just to cover the Log in a single layer of the Plain Dough.
Cut and moisten the seams with a bit of water to seal them.

Repeat with the roaming Green Logs.

Put the Green Sugar on a Large Dinner Plate.
Roll the Logs to completely cover them in the Sugar.
Wrap each Log in Plastic Wrap and Freeze them for 15  minutes. This makes it easier to slice them.

Remove from the Freezer.
Slice the Logs into 1/4" Slices.
With the back side of a Paring Knife, Create indentations to represent Lime Segments on the surface.
Cut the Slices in half to represent a Lime Slice.

Bake for 6 - 8 minutes.

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

Enjoy!
Peace in the Kitchen!

Holiday Cranberry Salad

I think my grandmother and mother made this recipe every year for Thanksgiving or Christmas. We ate a lot of Salads with Marshmallows, Fruit and Nuts. This is such an iconic American Holiday Salad.

Holiday Cranberry Salad
Here's what you'll need:
A Food Processor
A Stand Mixer

4 C Fresh Cranberries
1 1/4 C Granulated Sugar, divided/
1 C Heavy Cream
1 - 10 oz. package of Miniature Marshmallows
1 - 8 oz. Can of Crushed Pineapple, drained.
1 C Chopped Pecans

In the Food Processor:
Cranberries
Pulse until they are coarsely ground.
Transfer to a Large Serving Bowl.
Cover with Plastic Wrap and Refrigerate overnight or 6 hours.

In a Stand Mixer with a Whisk Attachment:
Cream
Remaining Sugar
Whip to Stiff Peak.
Add:
Marshmallows
Pineapple
Pecans
Fold to incorporate well.

Add to the Cranberries and Fold in, just until combined.
Cover and refrigerate 1 hour.
Serve Chilled.

Enjoy!
Peace in the Kitchen!

Tex - French Quiche

Just another combination of Tex - Mex and French Cuisine.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 10" Quiche Pan or Pie Pan, buttered well.

2 TBS Bread Crumbs
1 C Shredded Gruyére Cheese
1 Small Onion Diced.
1- 4 oz. can of Diced Green Chiles, drained.
1 C Corn
1 tsp Adobo Seasoning
1/8 tsp Cayenne Pepper
1/8 tsp Salt
1/2 C Flour
1 tsp Baking Powder
2 TBS Vegetable Shortening
4 Large Eggs
1 C Whole Milk
1 C Half and Half

In the Quiche Pan:
Sprinkle evenly with Bread Crumbs.

In a Mixing Bowl:
Cheese
Onion
Green Chiles
Corn
Adobo Seasoning
Cayenne Pepper
Salt
Whisk well.
Sprinkle evenly over Bread Crumbs.

In a Mixing Bowl:
Flour
Baking Powder
Whisk well.
Cut in Shortening with a Pastry Knife.

Add:
Eggs
Milk
Half and Half
Whisk well.
Pour into the Pan.

Bake 45 - 50 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Corn Spoonbread

Here's a great side dish for any occasion. It's just another one of my corn obsession recipes. I probably have it posted under another name or category here, but I thought it should be posted under the simple title of Corn Spoonbread.

For some of my European friends, here's the history of Spoonbread:

It's a moist Cornmeal based side dish popular in the Southern part of America.
Although it's commonly referred to as a bread, it had the consistency of a Savory Pudding. It can be compared to a Soufflé, except it does not involve the process of whisking Eggs to incorporate Air.
It's believed to have it's origin connected to Native American. They referred to it as Awendaw.
The first printed recipe may have appeared in a Cookbook written by Sarah Rutledge in 1847.
It became very popular in the late 1900's when Cornmeal replaced Yeast in many Southern Dishes.

Here's what you'll need:

Preheat the oven to 350 degrees.

2 Quart Casserole or a 9" X 13" Casserole Dish, buttered well.

1- 8.5oz. Box of Jiffy Corn Muffin Mix

1- 14.75oz. Canned Creamed Corn

1- 15 oz. Canned Corn , drained.

8 TBS Butter, melted

8 oz. Sour Cream (1 C)

3 Large Eggs

1/2 tsp Salt

In a Large Mixing Bowl:

Corn Muffin Mix

Creamed Corn

Corn

Butter

Sour Cream

Eggs

Salt

Whisk Well.

Pour into Casserole.

Bake for 35 - 40 minutes.

Serve Hot.

Enjoy!

Peace in the Kitchen!

Graham Cracker Squares

This is a Sweet Graham Cracker Dessert. It's layered with a Filling and Frosted.

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

1 Box of Graham Crackers, divided.
16 TBS Butter, melted.
1 C Granulated Sugar
1/2 C Whole Milk
1 Egg, beaten.
1 1/2 C Sweetened Flaked Coconut
1 C Chopped Pecans
1 C Graham Cracker Crumbs

Frosting:
8 TBS Butter, softened.
2 TBS Heavy Cream
1 3/4 C Confectioner's Sugar
1 tsp Vanilla
1/8 tsp Almond Extract

Line the entire Bottom of the Pan with Whole Graham Crackers filling in the spaces with broken Crackers.

Filling.

In a Saucepan on Medium High Heat:
Butter
Sugar
Milk
Egg
Stir Constantly while bringing it to a Boil.
Remove from Heat.

Add:
Coconut
Nuts
Graham Cracker Crumbs
Stir to combine well.

Pour onto the Graham Crackers.
Spread evenly.

Top the Filling with another layer of Crackers.
Set aside to cool completely, while making the frosting.

Frosting.

In a Mixing Bowl with an Electric Hand Mixer:
Butter
Cream
Sugar
Vanilla
Almond
Mix until creamy smooth.
If it appears to be too thin, add additional Sugar.
It should be the consistency of Icing.

Refrigerate for 24 hours.

Cut into Squares when ready to serve.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!

Banana Pudding Poke Cake

We have a Huntington Court Dinner Club every Month. The host chooses a restaurant for dinner and we return to the host's home for dessert and coffee. This month we had this delicious cake for dessert.
Our neighbor Gretchen got the recipe from Southern Living Magazine.
This is an adaptation of that recipe without changing the integrity of the original recipe.
I've never been a fan of Banana Cake, but there was something different about this one that I fell in love with.
This may seem overwhelming but the end result is well worth it.

This should be prepared a day ahead of serving. It needs to be refrigerated overnight after the Pudding Filling is added.
I recommend reading the recipe thoroughly before preparing.
It's made in several steps.
You can prepare the Cookie Crumble Topping ahead of time and store at room temperature until
ready to use.

Here's what you'll need:
Preheat the oven to 350 degrees.
9" X 13" Glass Baking Pan sprayed with a Cooking Spray.
Electric Stand Mixer
Wooden Spoon, use the handle to Poke the Cake.
A Sheet Pan, lined with Parchment Paper, for the Cookie Topping

Cake Batter Ingredients:

2 1/2 C Flour
2 tsp Baking Powder
1 tsp Cinnamon
3/4 tsp Salt
1/4 tsp Baking Soda
2 C Granulated Sugar
3 Eggs
1 C Vegetable Oil
1/2 C Buttermilk
1 tsp Vanilla
4 Large Ripe Bananas, mashed. (1 1/2 C)

Vanilla Pudding Ingredients:

1/2 C Granulated Sugar
1 TBS Cornstarch
1/8 tsp Salt
2 C Whole Milk
2 Egg Yolks
1 TBS Vanilla Bean Paste
1/2 TBS Butter
5 Large Bananas (Bright Yellow Peel), Sliced.


Whipped Cream Layer Ingredients:

2 C Heavy Cream
1/4 C Confectioner's Sugar
1 tsp Vanilla


Cookie Crumble Topping Ingredients:

20 Vanilla Wafers, coarsely crushed.
2 TBS Butter, melted
1 TBS Flour
1 TBS Granulated Sugar


DIRECTIONS

Cake Directions:

In a Small Mixing Bowl, sift together:
Flour
Baking Powder
Cinnamon
Salt
Baking Soda
Sift and Whisk well.
Set aside.

In a Stand Mixer with a Whisk Attachment:

Sugar
Eggs
Oil
Buttermilk
Vanilla
Beat for 2 minutes.

Add, on Low Speed:
Flour Mixture, 1/3 at a time.
Mix just until combined well after each addition.
Fold in Mashed Bananas by hand.

Pour Batter into the Pan.
Bake 30 - 35 minutes.

Remove the Pan to a Rack to Cool for 10 minutes.
Use the Handle of a Wooden Spoon and Poke Deep Holes all over the Cake.
(5 across and 6 down)


Pudding Directions:

In a Saucepan on Medium Heat, whisk together:
Sugar
Cornstarch
Salt

Add:
Milk
Whisk until well combined.

Add:
Egg Yolks
Whisk until well combined.

Bring to a Boil, whisking constantly.

Reduce Heat to Low.
Simmer, whisking constantly for 2 minutes.
It will begin to thicken.
Strain through a sieve, into a Large Mixing Bowl, to remove lumps.

Add:
Vanilla Paste
Butter
Whisk constantly until well combined.
Set aside to cool to room temperature.
Whisk occasionally.

Evenly Spread the Pudding over the Cake.
Cover the entire top with Plastic Wrap.
Press it gently to keep it from forming a skin.

Refrigerate overnight.

Remove from the Refrigerator.
Gently peel back the Plastic Wrap.
Top with Banana Slices.


Whipped Cream Layer Directions.

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Confectioner's Sugar
Vanilla
Beat on medium high until thick and spreadable.
Spread evenly over the layer of Bananas.
Cover and refrigerate until the Cookie Topping is prepared.

Cookie Crumble Topping Directions.
Preheat the oven to 350 degrees.
1 - Sheet Pan

In a Medium Mixing Bowl:
Crushed Wafers
Melted Butter
Flour
Sugar
Mix gently with a fork.
It should have clumps.
Spread out on the Sheet Pan.
Bake for 5 - 6 minutes.
Remove Pan to a Rack to Cool for 10 minutes.
Sprinkle evenly over the Cake.

Enjoy!
Peace in the Kitchen!

Hippy Nuggets and a Collection of my favorite "Hippy" Recipes!

These would be good for Breakfast or an Afternoon Snack served with a great cup of coffee. They're small but they have a lot of texture and taste. They're not too sweet and they're filled with yummy ingredients. They are the perfect Hippy in the Kitchen Snack. I have a collection of additional Hippy recipes that I've added at the end of this one.

Hippy Nuggets

Here's what you'll need:
Preheat the oven to 300 degrees.
A Sheet Pan lined with Parchment Paper
A 1 1/2" Cookie Scoop

3/4 C Wheat Flour
3/4 C All Purpose Flour
1/2 tsp Baking Powder
1 C Old Fashioned Oats
1 C Light Brown Sugar
8 TBS Butter, room temperature.
1/2 C Crunchy Peanut Butter
1/4 C Honey
2 Eggs
2 tsp Vanilla
1 C Dried Cranberries
1/3 C Sunflower Seeds
1/2 C Chocolate Chips

In a Mixing Bowl: (Dry Ingredients)
Wheat Flour
All Purpose Flour
Baking Powder
Oats
Whisk well.

In a Large Mixing Bowl with a Hand Mixer:
Sugar
Butter
Mix just until well combined. The texture will be grainy.

Add:
Peanut Butter
Honey
Eggs
Vanilla
Mix until completely combined.

Add:
Dry ingredients.
Cranberries
Sunflower Seeds.
Mix on Low Speed just until combined. Do not over beat.

Use the Cookie Scoop and drop dough onto the Sheet Pan.
Bake 18 - 20 minutes.

Remove Pan to a Rack to Cool for 5 minutes.
Transfer Nuggets to a Rack to cool completely.

Enjoy!
Peace in the Kitchen!



1968! Peace and Love!

I was a 60's child.

I spent the summer of 67' hanging out at the beach, earning money by painting flowers on people and flowers on rocks.

I wrote poetry and loved all of the music of the 60's.
I ate Granola and Zucchini Muffins and Organic food and at one time I worked at a shop called The Village Green in Birmingham, Michigan.

We made candles and soap and we macraméd clothing, plant hangers and door coverings for our dorm rooms or wherever we lived.
We played guitars and the piano and sang songs of freedom.

I graduated from High School in 1968 and I started College in 1968. It was a very eclectic time in the world.
I didn't care what color you were , where you came from or what religion you practiced. I believed that we should love all people from all parts of the world.

I was a care free spirit and I wanted nothing more, in the world , than to have everyone live in Harmony and Peace!

I was a Peace Corps Volunteer and I spent time living and backpacking around Europe which gave me an opportunity to embrace people and cultures that I had never experienced before.

I loved to cook and I learned about food in other cultures.
Today I had a flashback to the 60's and I began researching and writing recipes that I remembered back in the days of Health Food and Organic Food.

Peace in the Kitchen!


The movement happened in the 60's. We were all hung up on the changes that were happening in a world of turmoil. The war in Viet Nam was at the forefront.  I remember sitting in the Commons area at my University watching the television as the government began drafting young men to go to war. The Civil Rights movement in the country was powerful. The music was all about Peace, Love and Freedom for all people.
Young people were leaving home to get away from their parents ideals and live in harmony with others that believed the way they did.
We began traveling the world and experiencing different cultures, religions and food.
Communes were popping up all over. We were living together and hoping for lives that were less stressful and more harmonious. The establishment was not our friend. We became vegetarian and ate Organic Foods, we grew our own gardens and prepared healthy recipes.
We wore free spirited clothing and some opted to be "clothing free". The Peace Symbol was everywhere and we flashed it to everyone instead of shaking hands. We wore the symbol on our Bell Bottoms and around our necks. We macraméd necklaces, vests and bags. We played guitars, dulcimers and wooden flutes and sat around singing songs of freedom.
We repurposed and recycled everything that we could. Vegetarianism had a rebirth and Health Food stores were everywhere. We ate "real" food and avoided anything that was processed.
Tabouli was among the nouveau food, along with Tofu, Hummus and Granola. Herbal Teas replaced Coffee and caffeine.
Life was all about change and getting away from it all to live in Peace!
It was the best of times, it was the worst of times.
It shaped me into the person I am today and I wouldn't have changed a thing!
Peace!


A Hippy Poem!

One day while strolling
far from home.

I thought of just
the perfect poem.

It was so profound
I began to race,
to find the perfect writing place.

From my pocket
came a pen and pad.
I thought, where is that poem I had?

Too late ,  the verse
had left my head.

So, I decided to write
this one instead!

Enjoy!

Peace!



In keeping with the Hippy in the Kitchen theme, I wanted to share my original 60's Quilt.

I'm also a Quilter. I created this piece after researching and locating vintage 60's fabric and created photo transfers of photographs of 60's musicians. It's one of my favorite pieces that I've made.

Enjoy!

Peace!

Here are a few of my favorite Hippy recipes:


Baked Homemade Vegetarian Burgers:

Not much more that I can write about this recipe.
I'm vegetarian and I like Veggie Burgers.

2 C cooked brown rice
1 can (15oz.) kidney beans, rinsed and drained
1/2 C cornmeal
1/2 C barley flour
1 C minced onion
2 garlic cloves, minced
1/2 tsp cumin
1/2 tsp Tabasco Sauce
3/4 tsp salt
1/2 tsp pepper
1/2 C corn
1 C finely diced tomato
1 C chopped fresh broccoli florets

Preheat the oven to 350 degrees
Line 3 baking sheet pans with foil or parchment paper

In a large mixing bowl:
rice
beans
cornmeal
barley flour
onion
garlic
cumin
Tabasco Sauce
salt
pepper
Mix well with your hands
Squish everything together well

Add:
corn
tomato
broccoli
Gently incorporate with your hands.

Scoop a cup to form a ball.
Place them on the baking sheet and press into a 1/2" thick patty

Bake at 350 degrees for 15 - 20 minutes
Remove pan, flip burgers and bake an additional 20 minutes.
Serve on a bun with your favorite toppings or crumble over a salad.


Enjoy!
Peace in the Kitchen!


Tabouli:

3 bunches of chopped fresh Parsley.
1 C  of chopped fresh Mint leaves.
3 TBs Fine Bulgur
1 large firm Tomato, diced.
2 Scallions, chopped
1/2 C Olive Oil
1/4 C fresh Lemon Juice
Salt and Pepper to taste
1/2 tsp Cayenne Pepper

In a mixing bowl:
Parsley
Mint
Olive oil
Mix well.

In a large serving bowl:
Bulgur
Tomato
Scallions
Lemon Juice
Salt and Pepper to taste
Cayenne Pepper
Add Parsley / Mint mixture
Mix well.
Season additionally to taste with Salt, Pepper, Olive Oil and Lemon Juice

Enjoy!
Peace in the Kitchen!



Vegan Brownies:
This is a trippy recipe.
preheat the oven to 350 degrees.
Spray an 8" X 8" baking pan with a vegetable cooking spray.

Layer #1
1 1/2 C rolled oats
1 1/4 C self rising whole meal flour
1/2 C coconut sugar
1 tsp baking soda
1/2 C + 1 TBS vegan butter

Layer#2:
1 C self rising whole meal flour
1/4 C coconut sugar
1/2 C chopped pecans
1 mashed ripe banana
8 oz. dark chocolate, chopped
3/4 C + 1 TBS soy milk

Layer#3:
3/4 C dark chocolate, chopped
1 1/2 TBS confectioner's sugar
3/4 C soy cream

Layer#1 preparation:
In a food processor
Oats
Pulse into a coarse flour texture.
Add:
Flour
Sugar
Baking Soda
Butter
Press into the pan.

Layer#2 preparation:
In a saucepan on medium high heat:
Soy Milk
Chocolate
Heat until melted and smooth.
Set aside.
In a mixing bowl:
Flour
Sugar
Whisk well.
Fold in banana, melted chocolate mixture and pecans.
Pour over the first layer, spread evenly.

Bake an additional 20 minutes.
Remove the pan to a rack and cool for 15 minutes.

Layer#3 preparation:
In a saucepan on medium high heat:
Chocolate
Sugar
Cream
Heat just until melted and smooth, set aside.
When the pan is cool, pour the 3rd. layer over the brownie and smooth evenly with a spatula.
Refrigerate for at least 2 hours.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!



Lentil and Barley Stew

1 1/2 C Dried Lentils, rinsed and drained.
6 TBS of whole , hulled Barley, rinsed and drained.
4 1/2 C water
2 Bay leaves
3 Carrots, cut into 1 1/2" pieces
2 Onions, quartered.
Salt, to taste
6 whole Cloves

In a 2 quart soup pot:
Lentils
Barley
Water
Bring to a boil.
Reduce heat and simmer for 20 minutes.
Add all remaining ingredients and return to a boil.
Reduce and simmer covered for an additional 25 minutes.

Enjoy!
Peace in the Kitchen!



Garden Chili:

1/4 C Vegetable Oil
4 large Organic Onions, diced
4 C of diced Organic Carrots
4 C of diced Organic Celery
1/4 C diced Organic Garlic
1/2 C  Organic Chili Powder
12 C of canned Crushed Tomatoes.
2 - 46 oz. cans of Tomato Juice
1 C Tomato Paste
10 C Vegetable Stock
4 C diced Organic Zucchini
4 C diced Organic Green Bell Pepper
4 C  Organic Corn
6 C canned and drained Kidney Beans
1/4 C Tabasco Sauce
Salt to taste
16 C chopped fresh Organic Spinach leaves

In a very large Pasta Pot on medium high heat:
Heat the oil.
Add:
Onion
Sauté until soft.
Add:
Carrots
Celery
Saute for 5 minutes.
Add:
Garlic
Chili Powder
Cook for 1 minute.
Add:
Stock
Tomatoes
Tomato Juice
Tomato Paste
Return to a boil.
Reduce heat and simmer.
Add:
Zucchini
Bell Pepper
Corn
Beans
Simmer for 45 minutes.
Add :
Tabasco
Salt to taste.
Add:
Spinach leaves and remove from heat.
Serve hot!

Enjoy!
Peace in the Kitchen!




I love Granola and I love to make it. We always have Granola in the Pantry. It's a great snack, a great topping for Yogurt. I decided to dedicate this post to all of my favorite homemade Granola Recipes.


I posted one Granola Recipe called Hippy Maple Pecan.

Here's another one that's Far Out and from the 70's

I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats
1 C Toasted Almonds
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/2 C Honey

Mix together in a large bowl:
Oats
Nuts
Grains

Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.

Enjoy!
Peace in the Kitchen

Hippy Maple Pecan Granola:

This is Far Out Man!

10 C Rolled Oats
2 1/2C Roughly chopped Pecans
2 1/2 C Pure Maple Syrup or Agave Syrup
2/3 C Canola Oil
1 tsp Vanilla
1 tsp Salt

Line 2 sheet pans ( the ones with an edge) with Parchment Paper

Mix all of the ingredients in a large hand made groovy 60's pottery bowl!  I know you all have one!

Spread the mixture evenly on the 2 sheet pans.
Bake both pans together on 2 racks at 300 degrees for 15 minutes.
Switch pans, stir and continue to bake another 15 minutes.
Stir again
Bake another hour, stirring every 15 minutes.
Cool completely
Break into pieces and store in your favorite 60's covered pottery canister! You know, the one that matches that bowl!

Enjoy!
Peace in the Kitchen!



Granola Bites in a Muffin Tin:

We buy Granola Bites at a local Market.
I think this recipe fits in well with the theme of this blog.

In the 60's & 70's we certainly ate  a lot of Granola. I've posted my Hippy Granola Recipe on the Blog.

This is simple and very close to the ones we buy.

1 1/2 C Quick Rolled Oats ( not instant )
1/2 C Almond Flour
1/2 C Flax Seeds
1/2 C Chopped Walnuts
1/4 C Sunflower Seeds
1/2 C Dried Blueberries
1/2 C Dried Cranberries
1/2 C Dried Coconut
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Clove
1/4 tsp Salt
1 Egg, beaten
2/3 C Honey
1/4 C Vegetable Oil
1 tsp Vanilla extract
1 tsp Almond extract

In a large bowl, mix well:
The first 12 ingredients ( the dry ingredients )

In a separate bowl, mix well:
The next 5 ingredients ( the wet ingredients )

Mix the wet ingredients into the dry ingredients  until dry ingredients are completely moistened.

Divide among 12 cups of a regular size Muffin Tin

Press down with the bottom of a glass
Bake at 350 degrees for 20 minutes or until they begin to brown slightly

Cool before releasing from the pan

Enjoy!
Peace in the Kitchen!



Hippy Squares:

And I found the name I chose to be quite meaningful. I've never met a "square" Hippy!

2 Ripe Bananas, thinly sliced
2 TBS Hemp Seed
2 TBS Flax Powder
1/2 C Local Honey
1/3 C of Maple Syrup  ( the good stuff, not Pancake syrup)
1 tsp Almond  Extract
3 TBS Grape Seed Oil, divided
1/2 C Chopped Mixed Nuts
2 1/2 C Quick Oats
1/2 C Whole Wheat Flour
2 Eggs
1/2 C Dried Cranberries

In a microwavable mixing bowl:
Banana's
Hemp Seeds
Flax
Mix well and microwave for 30 seconds.
Stir well to combine.
Transfer to a large mixing bowl.

Add:
Honey
Maple Syrup
Almond Extract
2 TBS Grape Seed Oil
Knead and fold by hand with a wooden spoon for 3 minutes.

Fold in:
Nuts
Cranberries

Add:
Salt
Oats
Flour
Knead by hand, in the bowl.

Add:
Eggs and continue to knead by hand.
Dust your hands with flour if the dough appears to be too sticky.

Brush a 9" X 13" baking dish with the remaining Oil and coat well.
Place the dough in the pan, gently and evenly press the dough and spread it out.
Top with Cranberries
Bake at 350 degrees for 30 - 35 minutes.
Remove from oven and cool completely on a cooling rack.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!



Here's a favorite Holiday Bundt Cake. I thought it was perfect for The Hippy in the Kitchen Blog.
It's served with a decadent Espresso Coffee Glaze.
I hope you take time to make and enjoy this cake. I know that I'll be baking it for Christmas.

Granola Harvest Cake with Espresso Coffee Glaze:

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10 - 12 C Bundt Pan, your choice of design, 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.

Cake Ingredients:
1 3/4 C Boiling Water
1 C Granola (your choice)
1C of Raisins
1 C Granulated Sugar
1/2 C Brown Sugar
1 C Crisco Shortening
3 Eggs
2 1/2 C Sifted Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon

In a medium bowl:
Pour the boiling water over the granola and raisins.
Cool to Lukewarm.

In a Stand Mixer with a paddle attachment:
Crisco
Granulated Sugar
Brown Sugar
Beat for 3 minutes, until creamy smooth.
Add Eggs, one at a time.

In a medium bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Nutmeg
Cinnamon
Whisk well.

While the mixer is on low speed, gradually add the dry ingredients.
Mix until just incorporated.
Fold in the Granola/Raisin mixture by hand.
Pour batter into the pan and Bake for 40 - 50 minutes.
A toothpick in the center of the cake should come out clean.
Remove the pan to a rack and cool for 15 minutes.
Invert the cake onto the rack, place it right side up and cool completely. (invert it twice)
Transfer the cake to a serving platter,
Drizzle with Espresso Coffee Glaze before serving.

Coffee Glaze:
1 tsp Medaglia d'Oro Instant Espresso Coffee.
3 TBS Hot Milk
2 C sifted Confectioner's Sugar
1 TBS Butter, softened

Dissolve Coffee in the Milk.

In a small bowl, whisk together:
Sugar
Butter
Whisk well.

Gradually add the Milk mixture just until desired consistency.
Whisk until creamy smooth.

Enjoy!
Peace in the Kitchen!




Apple Pecan Granola:

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper

3 C Old Fashioned Oats
1 C Roughly Chopped Pecans
2 tsp Apple Pie Spice
1/2 tsp Cinnamon
1/4 C Brown Sugar
1/2 C Applesauce
2 TBS Honey
1 TBS Canola Oil

In a large mixing bowl:
Oats
Pecans
Apple Pie Spice
Cinnamon
Brown Sugar
Applesauce
Honey
Canola Oil
Whisk well.

Pour over the Oat Mixture
Mix well.
Spread evenly on the Sheet Pan.
Bake 25 - 30 minutes, stirring half way.
Remove the pan to a rack to cool completely.

Enjoy!
Peace in the Kitchen!



Who doesn't love a Fruit Crumble Bar. They always seem to show up at a neighborhood gathering, a picnic, a church bake sale and of course at a Christmas cookie exchange. I love them year round!
Our former next door neighbor moved a few blocks away and every month she puts a copy of a magazine she subscribes to in my mailbox. Thank you to my friend Jan for providing me with inspirational recipes for my blog.  Today I saw a recipe from Ina Garten, The Barefoot Contessa, for these Fruit Bars. There's nothing special about them, except that they have Granola in the Crumble and that alone was appealing enough for this Hippy in the Kitchen to adapt it and post it here.

Fruit Crumble Bars with Granola:

2 sticks of butter, room temperature
3/4 C granulated sugar
1 tsp almond extract
2 1/2 C flour
1/2 tsp salt
2/3 C Granola, I Granola from Ikea. ( photograph to follow)
1 1/2 C of your favorite fruit preserves. I use a 13 oz. jar of Bonne Maman, here are some of the varieties:
Raspberry
Apricot
Blackberry
Strawberry
Cherry
Fig
Peach
Field Blueberry
Mandarin

In a stand mixer with a paddle attachment:
Cream butter and sugar until well combined
Add almond extract and mix well

In a separate bowl:
Sift flour and salt together and gradually incorporate it into the butter, mixing until it just begins to form a dough ball.

Remove the dough and divide it into thirds.

Lightly press 2/3 of the dough into a 9" square baking pan, including 1/2" up the sides.
Evenly spread the jam over the dough leaving a 1/2" border.

In a small bowl, combine granola and remaining 1/3 of the dough, mixing it with your hands to create a crumble.
Scatter the crumble evenly over the jam.
Sprinkle with slivered almonds
Bake at 350 degrees for 45 minutes.
Cool completely before cutting into squares.

Enjoy!
Peace in the Kitchen!

Hippy Muffins:

These are such an iconic Hippy Muffin. We made these in the 60's and 70's.

Hippy Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 cup Muffin Tin with Paper Liners sprayed with a Vegetable Cooking Spray.
The recipe makes 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, squeezed dry. I use a Box Grater on the largest holes.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

In a Large Mixing Bowl:

Sugar
Flour
Cinnamon
Baking Powder
Salt
Coconut
Walnuts
Whisk well with a large Balloon Whisk.

Fold in by hand just until combined:
Zucchini
Carrot

Create a large well in the center of the bowl.
Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Whisk just until combined.

Spoon evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to cool for 5 minutes.
Transfer Muffins in the Liners to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!



I wrote a post on the Blog about Taylor Camp Muffins along with a recipe. I added some photographs but I didn't explain in detail what the Camp was all about. If you've never heard of Taylor Camp, you can research it. It was a very Hippy Commune located in Hawaii. The stories and the photographs are quite interesting. I've included the original post at the end of this recipe and I added additional photographs. It was a very Trippy Place but not so uncommon during it's time.
I've decided to add another very Hippy Commune Recipe that they may have made at Taylor Camp. Here is the recipe for The Hippy in the Kitchen's Treats.

The Hippy in the Kitchen Treats:

Here's what you'll need:
1 - 8" X 8" pan lined with 2 pieces of Parchment Paper extending 2" over all 4 sides.
Spray it lightly with a Vegetable Cooking Spray.

The First Layer:
1/2 C Pure Maple Syrup (Buy the best you can afford)
1/2 C Lyle's Golden Syrup ( No substitutions for this ingredient)
1/2 C Almond Butter
1/2 C Chopped Dark Chocolate (buy the good stuff)
2 TBS Coconut Oil
1/4 tsp French Sel de Mer (Sea Salt) We get ours in France.
4 C Cocoa Rice Krispies Cereal

The Second Layer:
2 TBS Coconut Oil
1/2 C Chopped Dark Chocolate (same as in the First Layer, the good stuff)
1/4 C Chopped Pecans
1/4 C of the same Sel de Mer as in the First Layer

First Layer Preparation:

In a Saucepan on Medium High Heat:
Maple Syrup
Golden Syrup
Bring to a Boil, stirring with a Silicone Spatula.
Remove from the Heat.

Fold in:
Almond Butter
Chocolate
Coconut Oil
Salt
Mix well until completely incorporated.

Fold in:
Cereal

Spoon evenly into the Pan.
Press with an Offset Spatula.

Second Layer Preparation:

In a Saucepan on Low Heat:
Coconut Oil
Chocolate
Stir constantly until melted and well combined.
Pour evenly over the first layer.
Spread smoothly with an Offset Spatula.

Sprinkle evenly with Pecans
Sprinkle evenly with the Salt.
Set aside on a rack to cool completely.

Lift the Parchment Paper to release the Treats.
Transfer to a Cutting Board.
Cut into Squares.

Enjoy!
Peace in the Kitchen!

Taylor Camp Muffins:

I named these but I don't think I can take the time to explain it.

Maybe someone that reads this knows the story.

This is a classic Hippy Muffin Recipe.

Non Stick Cooking Spray ( yes it was around in the 60's and 70's)

1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest

Spray a 12 C Muffin Tin with Cooking Spray

Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt

In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest

Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.

Enjoy!
Peace in the Kitchen!



Hippy Muffins and Cookies

There were definitely some iconic baked goods in the Hippy community. They were usually considered to be healthy, natural, organic, etc!
Here are a few recipes that I believe are considered to be 60's Hippy recipes.


Hippy Baked Oatmeal Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 6 Cup Muffin Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


2 C Old Fashioned Oats
1/2 C Mashed Ripe Banana
1/2 C Pumpkin Puree
1/3 C Almond Milk
1/3 C Dried Cranberries
1/4 C Slivered Almonds
2 TBS Almond Milk
3 TBS Pure Maple Syrup
1/2 tsp Almond Extract
1/4 tsp Salt

In a large mixing bowl:
Banana
Pumpkin
Almond Butter
Mash together well.

Add:
Cranberries
Milk
Maple Syrup
Almond Extract
Salt
Mix wel.

Fold in Oats and Almonds.
Use a Large Scoop and fill each cup.
Bake 20 minutes.
Remove the pan to a rack for 5 minutes.
Transfer the muffins to the rack to cool completely.

Enjoy!
Peace in the Kitchen!




Summer of Love Cookies

My niece sent me a recipe for Sunflower Seed Cookies. I decided to adapt the recipe and make it my own.
Here's my interpretation of Jennifer's Sunflower Seed Cookies.
I still consider this to be the perfect Hippy in the Kitchen Cookie. It's reminiscent of what we made in the 60's and early 70's. We ate a lot of Sunflower Seeds!

The Summer of Love Cookies

Here's what you'll need:
Preheat the oven to 350 degrees
A Sheet Pan lined with Parchment Paper


1 C Butter, softened
1 C Honey
2 Eggs
1 tsp Vanilla
1 1/2 C Flour
1/2 tsp Salt
1 tsp Baking Soda
3 C Quick Oats
1 C Toasted Sunflower Seeds
1/2 C Shredded Coconut

In a Stand Mixer with a paddle attachment:
Butter
Honey
Eggs
Vanilla
Beat for 3 minutes.

In a medium mixing bowl, sift together:
Flour
Baking Soda
Salt
Add this to the wet ingredients.
Beat just until combined.

Fold in by hand:
Oats
Sunflower Seeds
Coconut Flakes

Use a 1 1/2" Cookie Scoop.
Drop the dough 2" apart on a Sheet Pan.
Bake 12 - 15 minutes.

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

Enjoy!
Peace in the Kitchen!

Vegan Hippy Cookies

This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.


3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon

Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.

Bake at 350 degrees for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!


Hippy Bars:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan brushed well with melted butter.

1 - 14 oz. Box of Graham Crackers, crush by hand.
1 C Chopped Pecans
1 - 14 oz. cans of Sweetened Condensed Milk
1 1/2 tsp Vanilla
1/2 tsp Salt
1 - 12 oz. Bag of Semi Sweet Chocolate Chips
2 C, or more of Confectioner's Sugar for coating the Bars.

In a large mixing bowl:
Graham Cracker Crumbs
Nuts
Milk
Vanilla
Salt
Mix well by hand.

Fold in Chocolate Chips by hand.
Spoon evenly into the Pan.
Spread smoothly with an offset spatula.
Bake for 30 minutes.
Remove pan to a rack to cool completely.
Cut into squares.
Dip each Bar into the Confectioner's Sugar to coat well.


Enjoy!
Peace in the Kitchen!


Hippy in the Kitchen Hummus and Homemade Tahini:

Back to my roots, back to the 60's, back to basics. Hummus!
This recipe makes 1 1/2 C...... double or triple as needed.

2 cloves of garlic, peeled
1 can (15oz.) Chickpeas or Garbanzo Beans, rinse and drain
1/4 C fresh squeezed Lemon Juice
3 TBS Water
2 TBS Tahini (Sesame Seed Paste) Purchase or make your own, recipe to follow.
1 tsp Ground Cumin
1/4 tsp Salt
1/4 tsp Black Pepper

Pita Bread Chips,
Carrot Sticks, Celery Sticks, Cucumber Sticks, Broccoli, Cauliflower

Spread on a Vegetarian Sandwich Wrap

Or make a Hummus Sandwich:
Whole Wheat Bread
Hummus
Cream Cheese
Provolone Cheese
Avocado
Bean Sprouts
Toasted Sunflower Seeds


Terry's Hippy in the Kitchen Hummus:

In a Food Processor:
Garlic, until minced
Add:
Chickpeas
Lemon Juice
Water
Tahini
Cumin
Salt and Pepper
Cover and process until creamy smooth.
Transfer for a bowl

Home made Tahini:
Makes 4 Cups

5 C Sesame Seeds
1 1/2 C Vegetable Oil
Toast the seeds on a baking sheet at 350 degrees for 5-10 minutes. Stirring often. Do not allow the seeds to brown.
Cool completely
In a Food Processor:
Seeds
Oil
Process for 2 minutes.
Consistency should be thick and pourable.
Add additional oil if needed.
Can be refrigerated up to 3 months in a jar or sealed container.


Enjoy!
Peace in the Kitchen!


I have many versions of Granola. It was certainly a Hippy staple back in the 60's. We made it every week. I have additional Granola recipes on the Blog and this is just another interesting way to make it. This recipe is made in a Cast Iron Skillet on the stove. Most recipes are baked. This can be eaten as a snack or mixed into your favorite Yogurt for Breakfast.

Her'e what you'll need:
A Large Skillet
A Sheet Pan lined with Parchment Paper.

Granola made in a Cast Iron Skillet.

2 TBS Vegetable Oil
2 C Old Fashioned Oats (no other substitutes will do)
1/2 C Sweetened Flaked Coconut
1/2 C Roughly Chopped Pecans
1/4 C Pure Maple Syrup
2 TBS Light Brown Sugar
1/2 tsp Cinnamon
1/2 C Dried Cranberries

In a Large Skillet on Medium Heat:
Oil
Heat for 3 - 5 minutes.

Add:
Oats
Coconut
Pecans
Stir to combine well.
Cook for 5 minutes.
Remove from heat.
Transfer to a Sheet Pan to Cool completely.

In the same Skillet on Medium Heat:
Maple Syrup
Brown Sugar
Cinnamon
Stir to combine well.
Cook until it begins to thicken, about 1 minute. Stirring constantly.
Add:
Oat Mixture and stir to combine well.
Cook for an additional minute, stirring constantly.
Remove from heat.
Fold in Cranberries.

Spread evenly onto the Sheet Pan to cool completely.

Enjoy!
Peace in the Kitchen!


I think Banana Bread could be considered a very iconic Hippy recipe. We made it often when I lived in Steamboat Springs, Colorado. Here's my Best of the Best Banana Bread served with a Cream Cheese Topping on the side, or with Butter.

Over ripened Bananas are critical to the best banana bread. Here's a great tip for ripening them:
Start with 4 totally yellow bananas, no green visible. Some black spots are fine.
Bake them unpeeled in a 250 degree oven for 15 - 20 minutes. They'll turn completely black. This brings out the ultimate sweetness of the banana.
Remove them from the pan, set aside to cool completely before peeling and mashing.

Banana Bread with Cream Cheese Topping

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf 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. It's a foolproof release mix.

8 TBS Butter
1 C granulated Sugar
2 Large Eggs
2 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C Mashed (very ripe) Banana
1/2 C Sour Cream
1 tsp Vanilla
1 C Chopped Pecans or Walnuts. I prefer Pecans.......... I live in Texas!

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Eggs
Beat until cream smooth.
Set Aside.

In a Medium Mixing Bowl:
Flour
Baking Soda
Salt
Whisk well.
Add to Wet Ingredients and beat just until combined.

Fold in by hand:
Banana
Sour Cream
Vanilla

Add:
Pecans and fold in by hand.
Pour batter into the pan.
Bake for 60 minutes.

Remove pan to a rack to cool for 10 minutes.
Invert the Bread twice, (right side up) onto a rack to cool completely.

Transfer to a serving platter.
Serve individual slices with either Cream Cheese Topping or Softened Butter.

Cream Cheese Topping:

4 TBS Butter, room temperature
8 oz. Cream Cheese, room temperature
1 C Confectioner's Sugar
2 tsp Pure Vanilla

In a Medium Bowl with an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Confectioner's Sugar
Vanilla
Beat until well combined and creamy smooth.

Enjoy!
Peace in the Kitchen!

I started a collection of my favorite recipes when I was living in Steamboat Springs, Colorado in the 70's. I was a Ski Bum and enjoying life to the fullest. I had been to college, joined the Peace Corps, returned to college and then had no idea what I wanted to do with my life. I was a free spirit and decided I needed to take some time to ski.  I was raised in Michigan and when I was in High School, I joined the ski club and that passion was ignited. I chose to spend time in Colorado.  Colorado had such an impact on my life that I decided to invest in some land there in 1990 . Twenty Four years later we increased that 2.5 acres of land to 5 acres. It's our retirement vacation spot in the Sangre de Cristo Mountains. While I was there in the 70's I worked in 3 different restaurants to support my skiing habit. I also did some freelance design to afford the best ski equipment. I became obsessed with cooking and recipes and that's when I started a collection of my "Best of the Best" recipes.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.

Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.

Summer of 1974 , Steamboat Springs, Colorado

Note:

Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour

2 1/4 C whole wheat flour

1 tsp salt

1 tsp baking soda

3 TBS butter

1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.

Cut in butter with fingers.

Make a well in the center of the flour, add buttermilk and stir until blended,

Dough should be dry enough to knead, but not too dry.

Knead the dough on a floured surface about 30 seconds.

Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.

Cut an X in the top with a  floured serrated knife.

Bake at 400 degrees for 30 minutes.

Remove, rub the top with butter and cool completely,

Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.


Enjoy!
Peace in the Kitchen!