Thursday, March 23, 2017

Grandma Knight's Cole Slaw


Cole Slaw and Dressing:

And just when I think I've seen the best Cole Slaw Dressing, I come up with another one. This tells me that there are so many varieties and you just have to try some and choose your favorite.
Here's my memory of my Grandmother's Cole Slaw and I'm making this for Easter 2017.


This was my Grandmother's Wooden Cole Slaw Bowl
and Chopping Blade. 



1 Head of Green Cabbage, shredded and Chopped (I do it by hand like my Grandmother did.)
1 Medium Onion, finely chopped.
2 Medium Carrots, peeled and Grated on a Box Grater.

1/4 C Cider Vinegar
1/4 C Real Mayonnaise
1/4 C Sour Cream
1 tsp Dijon Mustard
1 tsp Granulated Sugar
1/2 tsp Caraway Seeds or Celery Seeds
Salt and Pepper to taste.

In a Small Bowl:
Onion
Vinegar
Stir to combine well.
Set aside for 1 hour at Room Temperature.

In another Large Serving Bowl
Mayonnaise
Sour Cream
Mustard
Sugar
Seeds
Whisk well.

Add:
Cabbage
Carrots
Onion/Vinegar Mix
Toss well.
Season to taste with Salt and Pepper.

Refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!

Sugar Cookie Icing and a Sugar Cookie Recipe

There are 2 links here, 1 is for incredible Sugar Cookie Icing and the other is the recipe for the Cookies.
Christmas decorated Sugar Cookies are icon to serve during the Holidays.
These are my favorite recipes for making the perfect decorated Christmas Cookies.






http://www.theslowroasteditalian.com/…/best-tasting-sugar-c…


cookie recipe

Enjoy!
Peace in the Kitchen!

Wednesday, March 22, 2017

Crustless Lemon/Coconut Pie

Here's another simple Pie that creates it's own Crust. Not everyone is comfortable making Pie Crust. This is a great alternative. I have other repose with the same results.




Lemon/Coconut Pie without a Crust

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan greased well with Room Temperature Butter.

2 C Whole Milk
1 C Flaked Coconut
4 Large Eggs
1 tsp Vanilla
1/2 C Flour
8 TBS Butter, melted
3/4 C Granulated Sugar
Juice of 1 Lemon
Zest of 1/2 Lemon

In a Large Mixing Bowl:
All ingredients.
Whisk by hand until well combined.

Spoon into the Pie Pan.
Bake 45 minutes.

Remove Pan to a Rack to cool completely.
Refrigerate overnight before serving.

Enjoy!
Peace in the Kitchen!

Tuesday, March 21, 2017

Icing, my favorite recipes

I decided to do a collection of Icing recipes.
I spent some time as a Cake Decorator in the 80's.
My favorite Icing that we made is called Better Cream....... no it's not Butter Cream!
Once you try it, you'll understand the name.




You read that correctly, it's Better Cream, not Butter Cream.
Many years ago....... OK, back in the 80's, I worked as a Cake Decorator.  I was looking for a part time job and someone talked me into it. I was very successful at it and I enjoyed it. My mentor was a woman named Elizabeth and she was a brilliant cake decorator. I learned everything I could from her. I wanted to succeed and I listened and I learned.

 As we were baking this weekend, my wife and I were having a conversation about icing. She's baking a recipe for a cake by Rebecca Rather (I'll post the cake recipe later) and converting it into cupcakes and small individual Cakelettes. We bought a new Cakelette pan from Williams Sonoma. The Cakelettes will be dusted with Confectioner's Sugar. Rebecca's Icing has Jack Daniels Whiskey in it and it's incredible, but these Cupcakes will be served to children, she made the basic Buttercream icing for them. So..... then we talked about the difference between Buttercream Icing and Better Cream Icing. I remembered that we only used Better Cream at the Bakery. I began to research a recipe and was unsuccessful.
Most people mistake Better Cream for Butter Cream and are not aware that there's a difference.
I decided to look at my go to hand written books of my Best of the Best Recipes and I found my notes on Cake Decorating..
I found my recipe for Better Cream Icing




Better Cream Icing:
2 C Crisco
2 pounds of Confectioner's Sugar
a dash of Vanilla extract
a dash of  Almond extract
a pinch of Salt
1 - 8 oz.  Thinnest recommended for a Cake  1/2 Pint of Heavy Cream ( 4 oz. for Medium /Stiff , recommended for Piped Cupcakes and Decorative Piping on Cakes), ( 6 oz. for Thin) recommended for a light filling.
The Stiff Icing is used to create Decorative Borders and Flowers with Icing Tips and Icing Bags.
I recommend using Canvas Icing Bags but Plastic Bags can also be used.

Cream Crisco well in a Stand Mixer with a Paddle Attachment.
Add all other ingredients and mix until well incorporated, don't over mix.

Enjoy!
Peace in the Kitchen!


Chocolate Icing:

Icing:
36 TBS Butter, room temperature (yes, you read that correctly)
3/4 C Confectioner's Sugar
3/4 C Guittard Noir Cocoa Powder
1/2 C Hot Water
1/2 C Sour Cream
1 1/2 tsp Vanilla
A Pinch of Salt
3 1/2 C  Guittard Extra Dark Chocolate Chips, melted.

In a Stand Mixer with a Paddle Attachment:
Butter
Beat 5 minutes.

In a bowl, sift together:
Sugar
Cocoa Powder

On low, in the Mixer:
Add:
The Sugar/Cocoa \Water
Water
Sour Cream
Vanilla
Salt
Beat on low for 1 minute.
Increase speed to medium.
Beat an additional 2 minutes.

Add:
Melted Chocolate
Beat for 1 minute just to incorporate.
Remove the Cakes from the Freezer.
Assemble the Cake traditionally with a layer of Icing between each layer.
Ice the entire sides and top of the cake.
Allow to rest at room temperature at least 1 hour before serving.


Coconut Icing

Icing:
8 TBS Butter, room temperature
6 TBS Whole Milk
3 1/2 C Confectioner's Sugar
1 tsp Coconut Extract

In a Saucepan on Medium Heat:
Butter
Milk
Bring to a boil, stirring until the Butter is melted.
Add:
Confectioner's Sugar
Coconut Extract
Whisk until smooth.



Pineapple Icing:

8 TBS Butter, softened
1 - 8oz. package of Cream Cheese, room temperature.
4 TBS Pineapple Juice
4 C Confectioner's Sugar

In a mixing bowl and an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.

Add:
Juice , beat until incorporated.
Gradually add Sugar, until incorporated and creamy smooth.


German Chocolate Icing:

12 TBS Butter, room temperature.
1 - 12 oz. can of Evaporated Milk
1 1/2 C Granulated Sugar
1 1/2 tsp Vanilla
4 Large Egg Yolks, beaten.
7 oz. Baker's Flaked Coconut
1 1/2 C Chopped Pecans


In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Milk
Sugar
Vanilla
Egg Yolks
Cook for about 10 - 12 minutes.
Stir constantly until it begins to thicken.
Remove from heat.

Fold in:
Coconut
Pecans
Stir by hand until well combined.
Pour over the Cake and smooth evenly with an Offset Spatula.










Cream Cheese Icing

This is a great icing for a Carrot Cake.
Of course I double it because I love Icing.
If you double it and don't use it all, it can be refrigerated for up to 1 week.




Here's what you'll need:
This is made by hand in a Large Mixing Bowl with a Hand Mixer.

8 oz. Cream Cheese, room temperature.
3/4 C Softened Butter or 5 1/3 TBS.
3 1/2 C Confectioner's Sugar
1 tsp Fresh Lemon Juice
1 1/2 tsp Lemon Zest

OPTION:
If you don't want to make it with Lemon, add 1 tsp Vanilla.

In the Mixing Bowl with Hand Mixer on Medium Speed:
Cream Cheese
Butter
Beat until Creamy Smooth and completely combined.

Add:

Sugar
Gradually in 3 separate portions.
Beat just until combined after each addition.
Add Juice and Zest or Vanilla.
Mix just until combined!

Transfer to a covered container and refrigerate until ready to use. Bring to room temperature and spreadable consistency when ready to Frost a Cake.

Enjoy!
Peace in the Kitchen!







Sunday, March 19, 2017

Hippy in the Kitchen Tie Dyed Easter Eggs using Cool Whip

What a crazy concept. Pretty Far Out if you ask me! I love this easy, messy, very Groovy way to Dye Easter Eggs. It's very appealing to The Hippy in the Kitchen.

I'm simply posting the link so I have the authority to add photographs.
I think these will make it into our Easter Baskets this year.




Spread the Cool Whip evenly over the Sheet Pan
Drip a variety of Neon Food Colors over the Cool Whip.
Swirl lightly with a toothpick.
Wear plastic gloves and roll the hard boiled eggs in the Cool Whip.
Allow to sit for 30 minutes.
Remove Eggs, Wipe with a paper towel.
Wash under running cold water.



Tie Dyed Easter Eggs

Here's what you'll need:
1 Sheet Pan
Hard Boiled Eggs
A Container of Cool Whip
Neon Food Colors
Disposable Plastic Gloves



Enjoy!
Peace in the Kitchen!

Friday, March 17, 2017

Easy Apple Coffee Cake

I know that some people are opposed to pre made Cake Mixes, and that's OK. However, in a pinch, when you need a quick dessert, this is it! It's a great Breakfast Coffee Cake or Dessert. There are only 2 ingredients that you can always have available in your Pantry. Mix them together and Bake! That's it.  ( 3 ingredients if you count the Butter to grease the pan.) It really doesn't get any easier that that.






OPTION:
Peach Pie Filling

Easy Apple Coffee Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan. (well buttered)

1 - Can of Apple Pie filling
1 Box of Angel Food Cake Mix

Mix well in a Bowl.
Spoon into the Pan.
Bake 20 - 30 minutes. Until the top begins to brown.

Remove to a Rack to cool for 10 minutes.
Serve Warm with a good Cup of Coffee!

Enjoy!
Peace in the Kitchen!








Tuesday, March 14, 2017

Easter Bundt Cake


This is not a difficult or complicated cake. It's just colorful and the perfect cake for The Hippy in the Kitchen.

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 12 C Bundt Pan. Choose a simple Design like the Classic Original Bundt Pan.
4 - Small Separate Bowls to divide the Batter by color.







LorAnn Gourmet Gel Food Coloring
This is the Food Coloring I use for Macarons.
It was recommended in the Macaron Classes I've taken.
It's the only Food Coloring I use.


1 -  Duncan Hines Classic White Cake Mix.
1 tsp Orange Extract
Food Coloring: ( I use Gel Food Coloring)
Orange
Yellow
Green
Blue

Glaze:
1 1/2 C Confectioner's Sugar
2 TBS Water
1/2 tsp Vanilla

In a Large Mixing Bowl:
Prepare the Cake Batter according to the package directions.
Add:
Orange Extract
Stir to combine well.

Divide the Batter equally among the 4 Bowls to prepare them with Color.
Create the Four Colors among the Bowls: Orange, Yellow, Green, Blue.
Stir to combine well to create the intensity of your desired color.
The average is 50 drops of coloring. 25 for Yellow. Or, create your own colors.

Spray the Pan with a Vegetable Cooking Spray or use Brush well with Pan Release Mix:
 (get every crease and crevice of the design) Here's the mix recipe: (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 keeps forever!

Begin by gently spooning the Batter into the Pan in the following order:
Orange
Yellow
Green
Blue
Do not stir the Batter.

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

Remove Pan to a Rack to cool for 10 minutes.
Invert the Cake onto the Rack to cool completely.

Prepare the Glaze.

In a Small Mixing Bowl:
Sugar
Water
Vanilla
Stir to combine well.

Transfer to a Zip Lock Bag.
Snip off one of the corners of the bag to create a very small hole.
Squeeze the Glaze in a Zig Zag design.


Enjoy!
Peace in the Kitchen!

Thursday, March 9, 2017

Hominy and Green Chile Casserole

I recently read a story about  this recipe. I did some research and decided to post it on my Blog. I happen to love Hominy. My mother served it to us when I was a child. I must have loved it or I would have passed on this recipe. This is considered a comfort food.


I've adapted the recipe without compromising the original.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 2 Quart Cast Iron Dutch Oven

2 Cans of Yellow Hominy, drained.
2 - 4 oz. Cans of Diced Green Chiles, undrained.
2 C Sour Cream
2 C Shredded Cheddar Cheese + additional for Garnish.

Mix all ingredients in a Large Mixing Bowl.
Stir to combine well.

Transfer to the Casserole Dish.
Bake for 15 - 20 minutes.

Serve individual servings topped with additional Cheddar Cheese.

Enjoy!
Peace in the Kitchen!

Monday, March 6, 2017

Easy Cobbler

I love Peach Cobbler. You can use Fresh Peaches if you prefer. (about 5 good sized Peaches, peeled and sliced) but I have no problem using canned Peaches.
The idea behind this recipe is that it's easy and peeling Peaches for me is not something I consider to be easy.



Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Dish
Vanilla Ice Cream or Whipped Cream to Serve.

8 TBS Butter, melted.
1 C Whole Milk
1 C Granulated Sugar
1 C Flour
1 tsp Baking Powder
1/8 tsp Salt
1 quart of Fruit. (Peaches, Cherries, Blackberries.)

(I make Peach Cobbler with 2 - 16 oz. Cans of Sliced Peaches, drained.)

In the Baking Dish:
Melted Butter

In a Mixing Bowl:
Milk
Sugar
Flour
Baking Powder
Salt
Whisk well.
Slowly pour Batter over the Butter.
DO NOT STIR.

Cover evenly with the Fruit.
DO NOT STIR.

Bake for 1 Hour.
Remove Dish to a Rack for 5 minutes.
Serve Warm.

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!


















Sunday, March 5, 2017

Easter Pasta Primavera

This Pasta Primavera is made with Spring Vegetables and Herbs: Yellow Squash, Zucchini, Carrots, Bell Pepper,
Tomatoes, Green Beans Asparagus, Onion, Basil and Parsley.
I like this version because it's not served with a Cream Sauce.



Italian Seasoning


Easter Pasta Primavera

Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet Pan lined with Foil.

1 - 12 oz. Box of Penne Pasta
1 Yellow Summer Squash, chopped
1 Zucchini, chopped
1 Carrot, julienned
1/2 Red Bell Pepper, julienned
1/2 Pint Grape Tomatoes, cut in half.
1 C of 1" pieces of Fresh Green Beans
5 Large Asparagus Spears cut into 1" pieces.
1/4 C Olive Oil, divided
1 TBS Italian Seasoning
1 TBS Lemon Juice
1/4 tsp Salt
1/4 tsp Pepper
1 TBS Butter
1/4 Large Onion, chopped
2 Garlic Cloves, minced
2 tsp Lemon Juice
1/3 C chopped Fresh Basil
1/3 C chopped Fresh Parsley
3 TBS Balsamic Vinegar
Fresh Romano Cheese

In a Large Soup Pot on Medium High Heat:
Pasta
Fill with Water
Bring to a Boil
Cook 10 - 12 minutes.
Drain completely.
Set aside.

In a Large Mixing Bowl:
Squash
Zucchini
Carrot
Bell Pepper
Tomato
Beans
Asparagus
2 TBS Oil
Salt
Pepper
Lemon Juice
Italian Seasoning
Toss to coat well.

Transfer to the Sheet Pan.
Roast for 15 mins.
Remove to a rack until ready to use.

In a Large Skillet:
Heat the Skillet
Add:
Remaining Oil
Butter
Heat until Butter melts.

Add:
Onion
Garlic
Sauté for 5 minutes, stirring.

Add:
Pasta
Lemon Zest
Basil
Parsley
Vinegar
Toss Well.
Cook for 5 minutes, stirring.

Transfer to a Large Serving Bowl.

Add:
Vegetables
Toss well.
Top with Shaved Romano Cheese, as much or as little as you like.

Serve immediately.

Enjoy!
Peace in the Kitchen!



Friday, March 3, 2017

The Perfect Hard Boiled and Peeled Eggs

A dear friend from College contacted me about the difficulty of peeling Fresh Eggs that have been Hard Boiled. She raises her own Chickens and wanted some help.
I sent her my recommendations, she tried them, and sent me the photograph below with the caption, "Perfect"
Thank you Jane for sharing your photograph with me.
After realizing that I had never written a separate post about this (it was included in my Tips, Hints and More Post) I decided to re write it and share it in a separate Post on the Blog.


Jane's photograph of her Hard Boiled and Peeled  Fresh Eggs!
Notice the large portion of the Shell that was released.
They look yummy and when she cuts them open, they will have the
brightest yellow/orange Yolks that you could ever imagine.
 The taste is incredible too.
We love Farm Fresh Eggs!
 Perfect Hard Boiled and Peeled Eggs:

As many eggs as you want to hard boil so that they cover the entire bottom of a saucepan. (you don't want space for them to roll around when boiling)
Add enough water to just cover the eggs.
Some recommend adding a tsp of Baking Soda. I have never done this.
Over medium high heat, bring the water to a boil. (Covered)
Keep the pan covered, remove it from the heat and let it sit for 10 minutes.
Transfer the eggs to a colander and run cold water over them to stop the cooking.
Or, drain the water from the pan, cover with cold water and some ice cubes. ( this is what I do)


Here are my Personal Tips about Peeling:

This is  recommended for Commercial Eggs as well as Fresh Eggs, if you have your own Chickens.
Eggs are easier to peel if they have been around for at least a week and even two (refrigerated) before hard boiling them. New eggs are virtually impossible to peel.
The longer the egg sits, the more the membrane beneath the shell separates from the shell, making peeling easier.
Think about Commercial Eggs that are labeled with a "use by" date. The use by date is 45 days from when the eggs were first packaged.
It is even better if they rest for 2 weeks. We always put aside eggs just to keep for hard boiling if we're planning to have Deviled Eggs or to make Egg Salad.

When the Eggs are Hard Boiled:
Tap the Egg on the Large end first to make some cracks in the shell, then the small end.
Continue making a million cracks in the entire shell before attempting to peel it. I even roll mine to get the cracks.

Under cold running water:
Remove the large end first by peeling away from you with your thumb rather that toward you.
The large end tends to be where the membrane connects the closest.
Once you've gotten under that membrane, continue peeling under cold running water.
Sometimes the entire bottom half of the shell will release.
This is just my personal method after years of frustration.

Enjoy!
Perfectly Hard Boiled and Peeled Eggs!



Thursday, February 23, 2017

Puff Pastry Pockets

These are a great Meal, Side Dish or even an Appetizer.
There isn't really a recipe so I'm going to explain how to make them.
You can be creative and fill them with your favorite items.
I'll give some suggestions.






Here are some suggested ingredients:
Pepperoni Slices
Marinara Sauce
Shredded Mozzarella Cheese

Pesto
Fresh Baby Spinach Leaves
Fresh Mozzarella Slices

Tomato Slices
Swiss Cheese Slices

Ham and Swiss Cheese

Create a Rueben with Corned Beef and Cabbage with Thousand Island Dressing .

Any other favorite  ingredients!


Puff Pastry Pockets:

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

1 Package of Refrigerated Puff Pastry Sheets. (thaw, if frozen)
Any filling that you like.
1 Egg, beaten for an egg wash.

Roll out the Pastry.
Cut it into 6 equal Rectangles.
This makes 3 Pastries.

Place 3 of the Pieces on the Sheet Pan.
Top it with your favorite fillings.
Add another Piece on Top.
Seal the edges with the Tines of a Fork.
Brush with Egg Wash

Bake 15 - 20 minutes until Flaky and Golden Brown.

Serve Hot

Enjoy
Peace in the Kitchen!

Fried Mashed Potato Patties

I can't say enough about this side dish. I love these Mashed Potato Patties.



My "Chicken" Fryer Skillet is 3 3/4" Deep and 11" in diameter.
We found this incredible vintage Cast Iron Skillet in an Antique Mall in Guthrie, Oklahoma
on our way to visit our family in Kansas. I also has a Lid.


Fried Mashed Potato Patties

Here's what you'll need:
A Large Deep Cast Iron Skillet. I have a vintage "Chicken Fryer" Cast Iron Skillet.

Vegetable Oil, enough to fill your Skillet 1/3 of the way up.
2 1/2 C Mashed Potatoes
1/2 C Shredded Sharp Cheddar Cheese
1 TBS of Sliced Green Onions + additional for Garnish.
1/2 tsp Tabasco Hot Sauce
1/2 tsp Salt
1 Large Egg, beaten.
1 - 8 oz. Container of Sour Cream
Flour

In a Skillet on Medium High Heat:
Oil
Heat to frying temperature. 300 - 350 degrees. Use a Candy Thermometer or test by dropping a bit of Dough into the Oil to determine the correct temperature.  An easy way is to add 1 Kernel of Popping Corn, and it reaches the perfect temperature when it Pops.

In a Mixing Bowl:
Potatoes
Cheese
Onions
Tabasco
Salt
Egg.
Mix well to form a Dough.
If the Potatoes are runny, add a bit of Flour to create the Dough.

Use a 1 3/4" Cookie Scoop.
Form into a Patty by hand.

Place a few at a time in the Hot Oil and cook for 2 - 3 minuter on each side.

Remove to Paper Towels to drain.
Transfer to a Serving Platter.

Serve hot, garnished with Sour Cream and additional Sliced Green Onions.

Enjoy!
Peace in the Kitchen!

French Crêpes, French Chocolate Mousse and French Ganache Hot Chocolate


French Crêpes are easier to make than you may think.
You can dust them with Confectioner's Sugar, drizzle them with Chocolate Syrup or spread them with your favorite Jam or Nutella.

French Crêpes

Here's what you'll need:
A Blender
1 - 12" Non Stick Skillet or a Steel French Crêpe Pan.

1 C All Purpose Flour. Spooned and leveled for a perfect Cup.
1 TBS Granulated Sugar
1/4 tsp Salt
1 1/2 C Whole Milk
4 Large Eggs
3 TBS Butter, melted + additional for the Pan.

In the Blender:
Flour
Sugar
Salt
Milk
Eggs
Butter
Purée until Smooth and Bubbling on the Top. (30 seconds)
Set aside to rest at room temperature for 15 minutes.

In the Pan on Medium Heat:
Preheat the Pan.
Lightly coat it with additional Melted Butter.

Add:
1/3 C Batter
Swirl to cover entire bottom of Pan.
Cook until Golden Brown. (2 - 3 minutes)
Loosen the edge with a Silicone Spatula.
With the help of your fingertips, Flip it Quickly.
Cook for 1 minute.
Slide onto a Platter.
Repeat by adding additional butter to the Pan and continue to use all of the  Batter.


French Chocolate Mousse

1 Pound of Dark Chocolate, finely chopped.
2 TBS Butter
1 C Granulated Sugar, divided.
6 Egg Yolks
6 Eggs Whites
1 TBS Chocolate Liqueur
2 C Heavy Cream

In a Double Boiler or a Glass Heat Proof Bowl over a Saucepan of simmering water:
Chocolate
Butter
1/2 C Granulated Sugar
Do Not Stir.
Heat about 10 minutes until the Chocolate has melted.

Remove from Heat.

Add:
Egg Yolks
Chocolate Liqueur
Stir well until it begins to thicken.
Set aside.

In a Stand Mixer with a Whisk Attachment:
Egg Whites
Whisk on High until Soft Peak.
Continue Whisking.
Add:
Remaining 1/2 C Sugar
Whisk well to Stiff Peak.

To the Chocolate Mixture:
1/3 of the Egg White Meringue.
Vigorously Whisk by Hand until completely incorporated.

Add:
Remaining Meringue.
Fold Gently with a Silicon Spatula until completely incorporated creating
a Pudding Consistency.
Spoon into a covered airtight container.
Refrigerate for 3 hours.

1/2 Hour before serving:
Whip the Heavy Cream.
Add 1 1/2 C of the Whipped Cream to the Chocolate.
Fold by hand until completely incorporated.

Divide among Bowls or Glasses and add a Dollop of the remaining Whipped Cream.




French Ganache Hot Chocolate (it's thicker and creamier than American Hot Chocolate)

Makes 4 -6 servings.

8 oz. Bittersweet Chocolate, Chopped.
1 3/4 C Whole Milk
1/2 C Heavy Cream
2 TBS Brown Sugar
1/2 tsp Vanilla

In a Saucepan on Medium Heat Low Heat:
Chocolate
Milk
Cream
Sugar
Vanilla
Whisk until it comes to a Simmer .
It should be Creamy Smooth and begin to Thicken.

If it's too thin, simmer longer.
If it's too Thick, add additional Whole Milk.

Ladle into Mugs and Serve immediately.

Enjoy!
Peace in the Kitchen!








Wednesday, February 22, 2017

Baked Stuffed Jalapeños in a Bundt Pan

Here's a clever way to make Jalapeño Poppers. I've tried many techniques and I've have gadgets and accessories to make them. I've got a Jalapeño Popper roaster that's used to make them in a  barbecue grill.   I bought a gadget just to clean out the seeds.  This is a great way to bake a large amount of Jalapeño Poppers to serve at a Picnic or as an Appetizer at a Party.




Baked Stuffed Jalapeños in a Bundt Pan

Here's what you'll need:
Preheat the Oven to 375 degrees.
1 -Bundt Pan (use a simple design)
Foil




40 - 50 Jalapeño Peppers (Slice off the tops and scoop out the seeds with a paring knife or a small spoon.
Rinse them to remove any remaining seeds.

8 oz. Shredded Mexican Four Cheese Blend.
8 oz. Shredded Pepper jack Cheese or Hatch Jack Cheese.
8 oz. Cream Cheese, room temperature.
1/2 C Mayonnaise
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Creole Seasoning
5 Slices of Cheddar Cheese
5 Slices of Pepper Jack or Monteray Jack Cheese






In a Large Mixing Bowl:

Shredded Mexican Cheese
Shredded Pepper Jack Cheese
Cream Cheese
Mayonnaise
Garlic Powder
Onion Powder
Salt
Creole Seasoning
Mix well by hand with a Silicone Spatula or aWooden Spoon.

Use a small spoon and fill each Jalapeño to the top, with filling.

Transfer them to the Pan, standing cut side up. Stuff them snuggly into the Pan.



Cover the Pan tightly with Foil.

Bake for 45 minutes.

Remove from the Oven.
Increase the Oven Temperature to 425 degrees,

Top the Jalapeños with a Layer of Cheddar Cheese pieces. Trim them to fit.
Top the Cheddar Cheese with pieces of Pepper Jack Cheese.

Return to the Oven.
Bake an additional 15 minutes.

Remove Pan from the Oven.
Serve from the Pan with a Small Fork or Toothpicks, or transfer them to a Serving Platter.

Serve Hot!

Enjoy!
Peace in the Kitchen!





Tuesday, February 21, 2017

Ice Cream served on a Brioche Roll

No recipe need for this yummy dessert, only a picture!
You can dust it with Confectioner's Sugar or Drizzle it with Chocolate Sauce.


Enjoy!
Peace in the Kitchen!

Lemon Cake

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



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

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

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

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

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

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

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

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

While the Cake is Baking:

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

Remove Cake to a Rack to cool completely.

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

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

Enjoy!
Peace in the Kitchen!



Monday, February 20, 2017

Peanut Butter and Jam Bars

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

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



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


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

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat on Medium High Speed for 2 minutes until creamy smooth.

Reduce Speed to Medium and Add:
Eggs
Peanut Butter
Mix for an additional 2 minutes.

In a small mixing bowl, sift together and add to the mixer:
Flour
Salt
Baking Powder
Gradually 
Mix well on Low Speed, just until combined.

Add:
Vanilla
Mix just until combined.

Spread 2/3 of the Batter into the Pan.
Evenly Spread the Jam over the Batter.
Drop Spoonfuls of the remaining Batter evenly on top of the Jam.
Sprinkle evenly with Chopped Peanuts.

Bake for 45 minutes.

Remove Pan to a Rack to cool completely.
Use the Paper to transfer to a Flat Surface.
Cut into Squares.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen! 


Sunday, February 19, 2017

Nacho Cups Baked in a Muffin Tin

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



Nacho Cups Baked in a Muffin Tin

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

This recipe is for 12 Cups.

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

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

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

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

Filling:

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

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

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

Enjoy!
Peace in the Kitchen!


Thursday, February 9, 2017

Tortuga Rum Cake

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





Tortuga Rum Cake

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


Cake Batter:

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

Rum Glaze:

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

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

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

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


Make the Glaze:

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

Remove from heat.

Add:
Rum
Whisk to combine well.

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

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

Allow the Cake to Cool completely.

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

Enjoy!
Peace in the Kitchen!






Zucchini Casserole

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






Zucchini Casserole

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

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


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

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

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

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

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

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

Serve Immediately.

Enjoy!
Peace in the Kitchen!

Wednesday, February 8, 2017

Apple Cheddar Cheese Tarts


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

Apple Pie Filling topped with Sharp Cheddar Cheese.


Here's another option for serving Apple and Cheddar Cheese

Apple Cheddar Cheese Tarts

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

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

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

Add:
Eggs
Vanilla
Beat to combine well.

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

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

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

Apple Filling.

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

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

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

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

Remove and transfer to a Serving Platter.
Serve immediately.

Enjoy!
Peace in the Kitchen!




Chocolate, Peanut Butter, Pecan and Coconut Squares

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










Chocolate, Peanut Butter, Pecan and Coconut Squares.

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 8" X 8" Baking Pan lined with Parchment Paper, cut to hang over all 4 sides by 2".  I cut 2 separate pieces.

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

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

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

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

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

1/2 C Toasted, Chopped Pecans.

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

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

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



Preparation.

In a Saucepan on Medium Low Heat:
Peanut Butter
Honey
Coconut Oil
Stir to mix until well combined and creamy smooth.

Remove from Heat.

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

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

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

Enjoy!
Peace in the Kitchen!