That's right, Krispies. But, what are they? I have no idea. Are they a bar? Are they some sort of cookie? Is it a dessert of some kind? I'll just have to make them and see.
I'm getting a bit nostalgic, we're heading to the 2015 MCC sale in Kansas. This is our annual trip to attend the Mennonite Central Conference Sale. It's a gathering of Mennonites and Amish to sell their wares and raise money for Mission work around the world. It's a fun weekend of wandering around visiting food stands, the plant and flower bulb sales, recipe books, homemade decorative items, an entire section of tools and farm implements that are auctioned and of course the Quilt auction that seems to last all day. Oh, I forgot to mention, homemade ice cream, cookies and pies. And the building that's called Feed the Multitudes where we have lunch. There are so many traditional Mennonite foods and baked goods for sale and demonstrations like Russian hand painted batik eggs. It's a weekend of activities.
I usually head immediately to the booth with vintage recipe books that have been donated by churches and individual families. It's my favorite part of the sale, and the Quilt auction!
As I was thinking about our trip in a couple of weeks, I got out some of the hundreds of recipe books that I have purchased over the years and I thought I'd add these two recipes.
I'll probably find more books and publish many more recipes that have been passed down through generations in the Mennonite and Amish community.
I'm posting these recipes exactly as they are written.
Krispies:
1 c butter or oleo and 1 c brown sugar. Boil for 2 minutes.
Remove from heat and add 1 c nuts.
Crush 24 graham crackers and spread in 8 X 10 pan.
Cover with boiled mixture and coconut.
Bake 10 minutes at 350 degrees.
Do not over bake.
Doesn't that sound yummy? (I added this part)
Blueberry Cake
1/4 pound butter
1 cup sugar
2 eggs, separated
1 1/2 cups flour
1 tsp baking powder
1/3 cup milk
1/4 tsp salt
1 1/2 cups berries
1 tsp vanilla
Cream butte, add sugar, cream together.
Beat yolks of eggs well and add to the first mixture.
Sift flour, baking powder & salt together and add alternating with the milk.
Then fold in the stiffly beaten egg whites and vanilla.
Pour half of the batter into a well greased oblong pan, cover with the berries and then with remaining
batter,
Bake 350 degrees for 35 minutes.
Sprinkle with powdered sugar and cut in two inch squares.
Doesn't that sound yummy too? ( I added this part)
Enjoy!
Peace in the Kitchen!
Tuesday, March 31, 2015
Chocolate Cream Dessert
I found this recipe in a vintage Mennonite Cookbook from the 60's. It's such a typical dessert that someone would take to a Church supper. I love these old recipes. Many Mennonite Church desserts were made with Jello. I think I dedicated an entire post to Jello. This one is made with Hershey's Chocolate and Almond Candy Bars. This is such a 60's dessert! This takes regular sized Hershey's Candy Bars.
Plan on making this a day ahead of serving. It needs to be refrigerated of 24 hours.
24 Graham Crackers, finely crushed)
4 TBS Butter, melted
1/3 C Granulated Sugar
24 regular sized Marshmallows
6 Hershey's Milk Chocolate Bars with Almonds
1 C Whole Milk
1 pint Heavy Cream
In a small bowl:
Cracker Crumbs
Butter
Mix well by hand and set aside.
In a Double Boiler on medium heat:
Milk
Marshmallows
Candy Bars (broken into pieces)
Heat until everything is melted.
Set aside to cool.
In a medium bowl, with an electric hand mixer:
Heavy Cream
Beat until stiff peak.
Gently fold into the cooled Pudding Mixture.
Butter a 9" X 13" baking dish.
Press 1/2 of the Graham Cracker mixture evenly in the bottom of the dish.
Pour in the Pudding and spread evenly.
Sprinkle the rest of the Graham Cracker Mix evenly over the top.
Cover with plastic wrap and refrigerate for at least 24 hours.
Enjoy!
Peace in the Kitchen!
Plan on making this a day ahead of serving. It needs to be refrigerated of 24 hours.
4 TBS Butter, melted
1/3 C Granulated Sugar
24 regular sized Marshmallows
6 Hershey's Milk Chocolate Bars with Almonds
1 C Whole Milk
1 pint Heavy Cream
In a small bowl:
Cracker Crumbs
Butter
Mix well by hand and set aside.
In a Double Boiler on medium heat:
Milk
Marshmallows
Candy Bars (broken into pieces)
Heat until everything is melted.
Set aside to cool.
In a medium bowl, with an electric hand mixer:
Heavy Cream
Beat until stiff peak.
Gently fold into the cooled Pudding Mixture.
Butter a 9" X 13" baking dish.
Press 1/2 of the Graham Cracker mixture evenly in the bottom of the dish.
Pour in the Pudding and spread evenly.
Sprinkle the rest of the Graham Cracker Mix evenly over the top.
Cover with plastic wrap and refrigerate for at least 24 hours.
Enjoy!
Peace in the Kitchen!
Hatch Chile Pie with Cornmeal Crust
I love Hatch Chiles and we always have them in our freezer. We have an annual Hatch Chile Festival at one of our local Markets. During the Festival there's a Hatch Chile Recipe contest and I enter it every year. I've been a finalist several times. I usually enter a sweet recipe. I like the combination of Chocolate and Hatch Chiles. I've also entered a few savory recipes.
I created this for the contest. I love this Pie.
Hatch Chile Pie with Cornmeal Crust:
Here's what you'' need:
Preheat the oven to 350 degrees
1 - 10" Springform Pan. It can also be made in a 10" Cast Iron Skillet.
Aluminum Foil
Dried Beans or Pie Weights
Crust ingredients:
1 1/3 C Cornmeal
2/3 C Flour
1/2 tsp Salt
1/2 C Crisco Shortening
1/4 C Cold Water
Filling ingredients:
1 1/2 C Heavy Cream
1 1/2 C Whole Milk
4 Complete Eggs, beaten
3 Egg Yolks, beaten
1/4 tsp Salt
1/8 tsp tsp Pepper
1/8 tsp Nutmeg
1 C shredded Queso Quesadilla Cheese
4 Fresh Hatch Chiles, not roasted. Seeded, deveined, cut them in half and julienne into 1/4" strips.
Crust preparation:
In a large mixing bowl:
Cornmeal
Flour
Salt
Whisk well.
Cut in the Crisco with a pastry knife.
Add Cold Water and blend well until a dough forms.
Wrap it in plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface:
Roll out the dough into a circle big enough to fit the bottom and sides of the pan.
Pressing it gently to fit.
Trim off the excess dough on the top with a rolling pin rolled across the top of the pan.
Cut a piece of Aluminum Foil to fit the bottom of the pan and cover the dough.
Weight it down with Dried Beans or Pie Weights.
Bake 15 - 20 minutes.
Remove weights and foil.
Continue baking for an additional 15 - 20 minutes until golden brown.
Remove the pan, set aside and leave the oven on.
Filling preparation:
In a large mixing bowl:
Heavy Cream
Milk
Whole Eggs
Egg Yolks
Whisk well.
Add:
Salt
Pepper
Nutmeg
Evenly sprinkle the cheese on the bottom of the pie shell.
Arrange the Julienned strips of Chiles over the Cheese.
Pour the filling into the pan.
Bake for 40 minutes, until the custard sets.
Remove to a rack and cool completely, for at least an hour.
Release the sides of the Springform pan.
Transfer the Pie to a serving platter and slice to serve.
Enjoy!
Peace in the Kitchen!
I created this for the contest. I love this Pie.
Hatch Chile Pie with Cornmeal Crust:
Here's what you'' need:
Preheat the oven to 350 degrees
1 - 10" Springform Pan. It can also be made in a 10" Cast Iron Skillet.
Aluminum Foil
Dried Beans or Pie Weights
Crust ingredients:
1 1/3 C Cornmeal
2/3 C Flour
1/2 tsp Salt
1/2 C Crisco Shortening
1/4 C Cold Water
Filling ingredients:
1 1/2 C Heavy Cream
1 1/2 C Whole Milk
4 Complete Eggs, beaten
3 Egg Yolks, beaten
1/4 tsp Salt
1/8 tsp tsp Pepper
1/8 tsp Nutmeg
1 C shredded Queso Quesadilla Cheese
4 Fresh Hatch Chiles, not roasted. Seeded, deveined, cut them in half and julienne into 1/4" strips.
Crust preparation:
In a large mixing bowl:
Cornmeal
Flour
Salt
Whisk well.
Cut in the Crisco with a pastry knife.
Add Cold Water and blend well until a dough forms.
Wrap it in plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface:
Roll out the dough into a circle big enough to fit the bottom and sides of the pan.
Pressing it gently to fit.
Trim off the excess dough on the top with a rolling pin rolled across the top of the pan.
Cut a piece of Aluminum Foil to fit the bottom of the pan and cover the dough.
Weight it down with Dried Beans or Pie Weights.
Bake 15 - 20 minutes.
Remove weights and foil.
Continue baking for an additional 15 - 20 minutes until golden brown.
Remove the pan, set aside and leave the oven on.
Filling preparation:
In a large mixing bowl:
Heavy Cream
Milk
Whole Eggs
Egg Yolks
Whisk well.
Add:
Salt
Pepper
Nutmeg
Evenly sprinkle the cheese on the bottom of the pie shell.
Arrange the Julienned strips of Chiles over the Cheese.
Pour the filling into the pan.
Bake for 40 minutes, until the custard sets.
Remove to a rack and cool completely, for at least an hour.
Release the sides of the Springform pan.
Transfer the Pie to a serving platter and slice to serve.
Enjoy!
Peace in the Kitchen!
Broccoli Cauliflower Casserole
Here's another very basic casserole dish that I'm posting, only to have a copy of it, for any possibility of a Hippy in the Kitchen Cookbook.
Broccoli Cauliflower Casserole:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart rectangle Casserole Dish.
1/2 C Italian Herb Bread Crumbs
1/4 C + 2 TBS grated Parmesan Cheese, divided.
2 TBS Butter, melted
1 1/2 tsp Italian Seasoning, divided
1 (16 oz.) package of Frozen Broccoli Florets, thawed and cut into bite sized pieces.
1 (16 oz.) package of Frozen Cauliflower, thawed and cut into bite sized pieces.
2 TBS Butter
1 Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1/4 tsp Pepper
1 1/4 C Whole Milk
4 oz. Cream Cheese, cubed.
In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted
1/2 tsp Italian Seasoning
Whisk well and set aside.
In a large skillet on medium heat:
2 TBS Butter, heat until melted.
Add:
Onion
Saute for 5 minutes.
Add:
Flour
Remaining Italian Seasoning
Garlic Salt
Pepper
Stir to mix well.
Add:
Milk
Cook and stir until it begins to thicken.
Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until the Cream Cheese melts.
Add:
Broccoli
Cauliflower
Stir to coat well.
Pour into the baking dish.
Sprinkle evenly with Bread Crumbs.
Bake 40 minutes, until golden brown.
Enjoy!
Peace in the Kitchen!
Broccoli Cauliflower Casserole:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart rectangle Casserole Dish.
1/2 C Italian Herb Bread Crumbs
1/4 C + 2 TBS grated Parmesan Cheese, divided.
2 TBS Butter, melted
1 1/2 tsp Italian Seasoning, divided
1 (16 oz.) package of Frozen Broccoli Florets, thawed and cut into bite sized pieces.
1 (16 oz.) package of Frozen Cauliflower, thawed and cut into bite sized pieces.
2 TBS Butter
1 Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1/4 tsp Pepper
1 1/4 C Whole Milk
4 oz. Cream Cheese, cubed.
In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted
1/2 tsp Italian Seasoning
Whisk well and set aside.
In a large skillet on medium heat:
2 TBS Butter, heat until melted.
Add:
Onion
Saute for 5 minutes.
Add:
Flour
Remaining Italian Seasoning
Garlic Salt
Pepper
Stir to mix well.
Add:
Milk
Cook and stir until it begins to thicken.
Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until the Cream Cheese melts.
Add:
Broccoli
Cauliflower
Stir to coat well.
Pour into the baking dish.
Sprinkle evenly with Bread Crumbs.
Bake 40 minutes, until golden brown.
Enjoy!
Peace in the Kitchen!
Green Bean and Tomato Casserole
I'm only posting this recipe so I can have a copy of it just in case I write The Hippy in the Kitchen Cookbook!
It's pretty basic, but one of my favorite side dishes. I also love a good casserole recipe.
Green Bean and Tomato Casserole:
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart rectangle baking dish, coated with a non stick vegetable spray.
1.2 C Italian Herbe Breadcrumbs
1/4 C + 2 TBS Grated Parmesan Cheese, divided
4 TBS Butter, divided
1 medium Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1 tsp Dried Thyme
1/4 tsp Pepper
2 C Whole Milk
2 pounds of Fresh Green Beans, trimmed and cut into 1 1/2" pieces, steamed.
4 oz. Cream Cheese, cubed
2 C Grape Tomatoes
In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted.
Whisk well and set aside.
In a large skillet on medium heat:
Melt remaining Butter.
Add:
Onion and saute for 5 minutes.
Add:
Flour
Garlic Salt
Thyme
Pepper
Stir to combine well.
Add:
Milk
Stir and cook until it begins to thicken.
Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until Cream Cheese melts/
Add:
Green Beans
Tomatoes
Stir to mix well.
Pour into the Casserole Dish.
Sprinkle with Bread Crumb mixture.
Bake 25 minutes, until golden brown.
Enjoy!
Peace in the Kitchen!
It's pretty basic, but one of my favorite side dishes. I also love a good casserole recipe.
Green Bean and Tomato Casserole:
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart rectangle baking dish, coated with a non stick vegetable spray.
1.2 C Italian Herbe Breadcrumbs
1/4 C + 2 TBS Grated Parmesan Cheese, divided
4 TBS Butter, divided
1 medium Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1 tsp Dried Thyme
1/4 tsp Pepper
2 C Whole Milk
2 pounds of Fresh Green Beans, trimmed and cut into 1 1/2" pieces, steamed.
4 oz. Cream Cheese, cubed
2 C Grape Tomatoes
In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted.
Whisk well and set aside.
In a large skillet on medium heat:
Melt remaining Butter.
Add:
Onion and saute for 5 minutes.
Add:
Flour
Garlic Salt
Thyme
Pepper
Stir to combine well.
Add:
Milk
Stir and cook until it begins to thicken.
Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until Cream Cheese melts/
Add:
Green Beans
Tomatoes
Stir to mix well.
Pour into the Casserole Dish.
Sprinkle with Bread Crumb mixture.
Bake 25 minutes, until golden brown.
Enjoy!
Peace in the Kitchen!
Monday, March 30, 2015
Tomatillo Jalapeno Relish and Jalapeno Relish
I created a Jalapeño Relish that is a Best of the Best Recipe. I'll repost it at the end of this new recipe.
This is a another relish to serve as a condiment.
We eat a lot of jalapeños in Texas. We love the heat of the peppers. You can find them used in many traditional and contemporary recipes.
This is a classic Texas Relish.
I serve this as a Tex - Mex Bruschetta on toasted sliced of French Baguette with Goat Cheese.
Spread some Goat Cheese on the toast and top it with this relish
Tomatillo Jalapeno Relish:
1 pound of Tomatillos, husked, rinsed and roughly chopped.
2 Red Bell Peppers, diced
1 Green Bell Pepper, diced
8 Scallions, sliced
4 large Jalapeños, seeded and diced
2/3 C Apple Cider Vinegar
.1/2 C Corn
1/4 C Brown Sugar
1 TBS chopped fresh Cilantro
1 tsp Salt
` Garlic Clove, minced
1/4 tsp Cayenne Pepper
1/4 tsp Cumin
In a saucepan on medium heat:
Add all ingredients and bring it to a boil, stirring often.
Reduce the heat to low and simmer gently 30 minutes, until it thickens, stirring often.
Transfer to a storage container with a cover, set aside, uncovered to cool completely.
Cover and refrigerate until ready to serve.
Enjoy!
Peace in the Kitchen!
This is my original recipe for Jalapeño Relish. We eat a lot of Jalapeños in Texas.
I serve this as a condiment. It's one of my Best of the Best recipes.
Jalapeño Relish:
This is a another relish to serve as a condiment.
We eat a lot of jalapeños in Texas. We love the heat of the peppers. You can find them used in many traditional and contemporary recipes.
This is a classic Texas Relish.
I serve this as a Tex - Mex Bruschetta on toasted sliced of French Baguette with Goat Cheese.
Spread some Goat Cheese on the toast and top it with this relish
Tomatillo Jalapeno Relish:
1 pound of Tomatillos, husked, rinsed and roughly chopped.
 |
| Tomatillos |
1 Green Bell Pepper, diced
8 Scallions, sliced
4 large Jalapeños, seeded and diced
2/3 C Apple Cider Vinegar
.1/2 C Corn
1/4 C Brown Sugar
1 TBS chopped fresh Cilantro
1 tsp Salt
` Garlic Clove, minced
1/4 tsp Cayenne Pepper
1/4 tsp Cumin
In a saucepan on medium heat:
Add all ingredients and bring it to a boil, stirring often.
Reduce the heat to low and simmer gently 30 minutes, until it thickens, stirring often.
Transfer to a storage container with a cover, set aside, uncovered to cool completely.
Cover and refrigerate until ready to serve.
Enjoy!
Peace in the Kitchen!
This is my original recipe for Jalapeño Relish. We eat a lot of Jalapeños in Texas.
I serve this as a condiment. It's one of my Best of the Best recipes.
Jalapeño Relish:
1 lb. Jalapenos
1 Medium Onion, 1/2 lb.
4 Medium Carrots, 1/2 lb.
1 Large Red Pepper, stemmed and seeded.
3 1/2 C Sugar
2 C Apple Cider Vinegar
1 TBS Mustard Seeds
1 TBS Dill Seeds
Cut Jalapenos in half lengthwise, seed them and julienne into 1/4" strips.
Shred the Onion, Carrots and Red Pepper in a Food Processor, or Julienne them by hand.
Shred the Onion, Carrots and Red Pepper in a Food Processor, or Julienne them by hand.
Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.
Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.
Add Spices & continue to simmer for an additional 45 minutes.
Remove.
Cool to room temperature
It will continue to thicken as it cools
Drain most of the liquid and store in a covered container in the refrigerator.
Keeps up to two weeks refrigerated
May be canned and stored for future use.
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Sunday, March 29, 2015
Rancho de Chimayo Cocktail
We had the opportunity to visit Chimayo, New Mexico. It's truly a magical and mysterious place. I could talk about it for hours, but research it to find out what an amazing place it is. We plan on returning.
Here's an interesting cocktail from Chimayo. It was invented at the Rancho de Chimayo. It provided a happy way of using the cider from their Apple Orchards.
Here are a few photographs of the El Santuario de Chimayo.
Chimayo Cocktail:
This recipe makes one serving.
Here's what you'll need:
A Cocktail Shaker with a Strainer
6oz - 8oz tall glasses
Ice Cubes
1 1/4 oz. Tequila
2 oz. Apple Cider
1 1/2 tsp Fresh Lemon Juice
1 1/2 tsp Creme de Cassis ( Sweet Dark Black Currant Liqueur)
Fill the Cocktail Shaker with 6 - 8 Ice Cubes
Add all of the ingredients.
Shake well about 6 - 7 times.
Strain into a Glass and serve.
Enjoy!
Peace in the Kitchen!
Here's an interesting cocktail from Chimayo. It was invented at the Rancho de Chimayo. It provided a happy way of using the cider from their Apple Orchards.
Here are a few photographs of the El Santuario de Chimayo.
Chimayo Cocktail:
This recipe makes one serving.
Here's what you'll need:
A Cocktail Shaker with a Strainer
6oz - 8oz tall glasses
Ice Cubes
1 1/4 oz. Tequila
2 oz. Apple Cider
1 1/2 tsp Fresh Lemon Juice
1 1/2 tsp Creme de Cassis ( Sweet Dark Black Currant Liqueur)
Fill the Cocktail Shaker with 6 - 8 Ice Cubes
Add all of the ingredients.
Shake well about 6 - 7 times.
Strain into a Glass and serve.
Enjoy!
Peace in the Kitchen!
Espresso Cream Pie
I happen to love Espresso Coffee. I learned to appreciate it in the early 70's when I was living in Europe. I had never had coffee before then so I learned to drink the best. When I came home, I brought my stovetop Bialetti Espresso maker with me. I've had one since then.
Here's an unusual Pie with the taste of really good Espresso. I only use Medaglia d'Oro Instant Espresso Coffee. I bake with it a lot and I also use it for a quick cup of great Espresso.
This pie is served with an Espresso Whipped Cream, recipe included.
Espresso Cream Pie
Here's what you'll need:
Preheat the oven to 350 degrees. This is only to bake the crust. The pie is not baked.
1 - 9" Pie Pan
Chocolate Espresso Crust ingredients:
1 1/2 C Chocolate Wafer Crumbs. (about 30 wafers)
1 /4 C Granulated Sugar
6 TBS Butter, melted
2 tsp Medaglia d'Oro Instant Espresso Coffee
Filling ingredients:
4 TBS Medaglia d'Oro Instant Espresso Coffee
3 C Heavy Cream
3 C Granulated Sugar
3 TBS Cornstarch
2/4 tsp Salt
4 Egg Yolks, beaten
2 TBS Butter, softened
2 TBS Kahlua Coffee Liqueur
Whipped Cream ingredients:
1 C Heavy Cream
4 tsp Sugar
2 TBS Medaglia d'Oro Instant Espresso Coffee
Crust preparation:
In a small mixing bowl:
Cookie Crumbs
Sugar
Whisk well.
Add:
Butter
Medaglia d'Oro
Mix well with a fork.
Press evenly on the bottom and up the sides of the Pie Pan.
Bake 8 - 10 minutes.
Filling preparation:
In a saucepan on medium high heat:
4 TBS of Medaglia d'Oro Instant Espresso Coffee
Heavy Cream
Whisk well.
Continue whisking until just before it boils.
Remove from heat.
Transfer to a bowl.
Rinse and dry the saucepan.
Add:
Sugar
Cornstarch
Salt
Whisk well.
Add:
Coffee flavored cream
Egg Yolks
Cook on Medium heat.
Whisk constantly until it boils.
Reduce heat to a simmer for 3 minutes.
Remove from heat.
Add:
Butter
Kahlua
Whisk well.
Cover with plastic wrap directly on the top of the filling.
Allow to cool at least 15 minutes.
Remove the plastic wrap.
Whisk one more time.
Pour into the crust.
Refrigerate while making the Whipped Cream.
Whipped Cream preparation:
In a mixing bowl with an electric hand mixer.
Heavy Cream
Sugar
Beat until soft peak.
Gently fold in Medaglia d'Oro Instant Espresso Coffee
Serve the Whipped Cream as a garnish on individual servings.
Enjoy!
Peace in the Kitchen!
Here's an unusual Pie with the taste of really good Espresso. I only use Medaglia d'Oro Instant Espresso Coffee. I bake with it a lot and I also use it for a quick cup of great Espresso.
This pie is served with an Espresso Whipped Cream, recipe included.
Espresso Cream Pie
Here's what you'll need:
Preheat the oven to 350 degrees. This is only to bake the crust. The pie is not baked.
1 - 9" Pie Pan
Chocolate Espresso Crust ingredients:
1 1/2 C Chocolate Wafer Crumbs. (about 30 wafers)
1 /4 C Granulated Sugar
6 TBS Butter, melted
2 tsp Medaglia d'Oro Instant Espresso Coffee
Filling ingredients:
4 TBS Medaglia d'Oro Instant Espresso Coffee
3 C Heavy Cream
3 C Granulated Sugar
3 TBS Cornstarch
2/4 tsp Salt
4 Egg Yolks, beaten
2 TBS Butter, softened
2 TBS Kahlua Coffee Liqueur
Whipped Cream ingredients:
1 C Heavy Cream
4 tsp Sugar
2 TBS Medaglia d'Oro Instant Espresso Coffee
Crust preparation:
In a small mixing bowl:
Cookie Crumbs
Sugar
Whisk well.
Add:
Butter
Medaglia d'Oro
Mix well with a fork.
Press evenly on the bottom and up the sides of the Pie Pan.
Bake 8 - 10 minutes.
Filling preparation:
In a saucepan on medium high heat:
4 TBS of Medaglia d'Oro Instant Espresso Coffee
Heavy Cream
Whisk well.
Continue whisking until just before it boils.
Remove from heat.
Transfer to a bowl.
Rinse and dry the saucepan.
Add:
Sugar
Cornstarch
Salt
Whisk well.
Add:
Coffee flavored cream
Egg Yolks
Cook on Medium heat.
Whisk constantly until it boils.
Reduce heat to a simmer for 3 minutes.
Remove from heat.
Add:
Butter
Kahlua
Whisk well.
Cover with plastic wrap directly on the top of the filling.
Allow to cool at least 15 minutes.
Remove the plastic wrap.
Whisk one more time.
Pour into the crust.
Refrigerate while making the Whipped Cream.
Whipped Cream preparation:
In a mixing bowl with an electric hand mixer.
Heavy Cream
Sugar
Beat until soft peak.
Gently fold in Medaglia d'Oro Instant Espresso Coffee
Serve the Whipped Cream as a garnish on individual servings.
Enjoy!
Peace in the Kitchen!
Vegetarian Sloppy Joe Mix
We've decided to serve Sloppy Joes for Easter. We're serving them with Homemade Vegetarian Baked Beans and Homemade Cole Slaw. It will be a very casual Easter dinner. Dessert will be Tropical Carrot Cake, Lemon Bars and Guiness Stout Cupcakes with Bailey's Irish Cream Icing.
I thought I would post my recipe for Homemade Vegetarian Sloppy Joes
Sloppy Joes:
3 TBS Vegetable Oil
2 1/2 pounds of Vegetarian Meatless Ground (Yves Meatless Ground, Helen's Kitchen Organic Meatless Italian Sausage, Nightlife Gimme Lean Ground Beef Style or Nightlife Gimme Lean Ground Sausage Style)
I combine a meatless Ground Beef Style with a meatless Ground Sausage Style.
1 large Green Bell Pepper, diced
1 Sweet Onion, diced
1 1/2 C Ketchup
1/2 C Water
5 Garlic Cloves , minced
2 TBS Brown Sugar
2 tsp Chile Powder
1 tsp Dry Mustard
1/2 tsp Red Pepper Flakes
Tabasco Sauce, to taste
Worcestershire Sauce, to taste
Salt and Pepper to taste
In a large skillet on medium heat:
Oil, heat until hot.
Beef / Sausage
Sauté until browned.
Add:
Bell Pepper
Onion
Stir to combine well.
Add:
Water
Ketchup
Garlic
Stir well.
Add:
Brown Sugar
Chile Powder
Dry Mustard
Red Pepper Flakes
Tabasco Sauce
Worcestershire Sauce
Salt and Pepper
Stir well.
Cover and lower the heat to simmer for 30 minutes.
Serve on grilled Kaiser Rolls accompanied by Homemade Vegetarian Baked Beans and Homemade Cole Slaw.
Enjoy!
Peace in the Kitchen!
I thought I would post my recipe for Homemade Vegetarian Sloppy Joes
Sloppy Joes:
3 TBS Vegetable Oil
2 1/2 pounds of Vegetarian Meatless Ground (Yves Meatless Ground, Helen's Kitchen Organic Meatless Italian Sausage, Nightlife Gimme Lean Ground Beef Style or Nightlife Gimme Lean Ground Sausage Style)
I combine a meatless Ground Beef Style with a meatless Ground Sausage Style.
1 large Green Bell Pepper, diced
1 Sweet Onion, diced
1 1/2 C Ketchup
1/2 C Water
5 Garlic Cloves , minced
2 TBS Brown Sugar
2 tsp Chile Powder
1 tsp Dry Mustard
1/2 tsp Red Pepper Flakes
Tabasco Sauce, to taste
Worcestershire Sauce, to taste
Salt and Pepper to taste
In a large skillet on medium heat:
Oil, heat until hot.
Beef / Sausage
Sauté until browned.
Add:
Bell Pepper
Onion
Stir to combine well.
Add:
Water
Ketchup
Garlic
Stir well.
Add:
Brown Sugar
Chile Powder
Dry Mustard
Red Pepper Flakes
Tabasco Sauce
Worcestershire Sauce
Salt and Pepper
Stir well.
Cover and lower the heat to simmer for 30 minutes.
Serve on grilled Kaiser Rolls accompanied by Homemade Vegetarian Baked Beans and Homemade Cole Slaw.
Enjoy!
Peace in the Kitchen!
Saturday, March 28, 2015
Coconut Sheet Cake with Coconut Icing
We have an incredible French Bakery and Bistro in our little town in Texas. It's hard to believe but we are fortunate to have it.
We had 19 family members for dinner a few weeks ago and the meal was amazing. You can't imagine the assortment of pastries and cakes and macarons that are available for dessert, along with some very creative french pastries, all made by their French Pastry Chef. My nephew said to the server, "don't you have anything regular like Coconut Cake?" She said, I'll check...... and came out with the most incredible large layered Coconut Cake. Three people ordered it and said it was the best Coconut Cake they had ever eaten.
I don't have that recipe but this recipe is equally moist and delicious and it's made for a crowd in a Jelly Roll Pan. Guaranteed to please any Coconut lover.
Coconut Sheet Cake:
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 18" X 13" Jelly Roll Pan (Half Sheet Cake 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.
2 C Flour + 2 TBS Measure it out together. (it will be used together in the cake preparation)
2 C Granulated Sugar
8 TBS Butter, room temperature.
1 C Water
1/2 C Shortening
1/2 C Buttermilk
1/2 tsp Baking Soda
2 large Eggs
1 tsp Vanilla
1 tsp Coconut Extract
1/4 C Sweetened Shredded Coconut
Icing:
8 TBS Butter, room temperature
6 TBS Whole Milk
3 1/2 C Confectioner's Sugar
1 tsp Coconut Extract
Additional Sweetened Shredded Coconut for the top of the cake.
In a large mixing bowl:
Flour
Sugar
Whisk well and set aside.
In a saucepan on medium heat:
Butter
Water
Shortening
Bring to a boil
Add this mix to the Flour bowl.
Stir by hand to combine well.
Add these ingredients in the following order, stirring after each addition.
Buttermilk
Baking Soda
Eggs
Vanilla
Coconut Extract
Mix well.
Fold in Coconut.
Pour the batter into the pan.
Bake for 20 minutes.
Remove to a rack, immediately poke holes throughout the cake with a blending fork. (the tunes are usually larger than a regular dinner fork)
Pour the icing evenly over the cake.
Icing.
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.
When the cake is Iced, sprinkle evenly with plenty of additional Sweetened Shredded Coconut.
Enjoy!
Peace in the Kitchen!
We had 19 family members for dinner a few weeks ago and the meal was amazing. You can't imagine the assortment of pastries and cakes and macarons that are available for dessert, along with some very creative french pastries, all made by their French Pastry Chef. My nephew said to the server, "don't you have anything regular like Coconut Cake?" She said, I'll check...... and came out with the most incredible large layered Coconut Cake. Three people ordered it and said it was the best Coconut Cake they had ever eaten.
I don't have that recipe but this recipe is equally moist and delicious and it's made for a crowd in a Jelly Roll Pan. Guaranteed to please any Coconut lover.
Coconut Sheet Cake:
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 18" X 13" Jelly Roll Pan (Half Sheet Cake 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.
2 C Flour + 2 TBS Measure it out together. (it will be used together in the cake preparation)
2 C Granulated Sugar
8 TBS Butter, room temperature.
1 C Water
1/2 C Shortening
1/2 C Buttermilk
1/2 tsp Baking Soda
2 large Eggs
1 tsp Vanilla
1 tsp Coconut Extract
1/4 C Sweetened Shredded Coconut
Icing:
8 TBS Butter, room temperature
6 TBS Whole Milk
3 1/2 C Confectioner's Sugar
1 tsp Coconut Extract
Additional Sweetened Shredded Coconut for the top of the cake.
In a large mixing bowl:
Flour
Sugar
Whisk well and set aside.
In a saucepan on medium heat:
Butter
Water
Shortening
Bring to a boil
Add this mix to the Flour bowl.
Stir by hand to combine well.
Add these ingredients in the following order, stirring after each addition.
Buttermilk
Baking Soda
Eggs
Vanilla
Coconut Extract
Mix well.
Fold in Coconut.
Pour the batter into the pan.
Bake for 20 minutes.
Remove to a rack, immediately poke holes throughout the cake with a blending fork. (the tunes are usually larger than a regular dinner fork)
Pour the icing evenly over the cake.
Icing.
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.
When the cake is Iced, sprinkle evenly with plenty of additional Sweetened Shredded Coconut.
Enjoy!
Peace in the Kitchen!
Thursday, March 26, 2015
Tex Mex Baked Corn Pudding prepared in a Cast Iron Skillet
I have always said that if you name a recipe beginning with Tex Mex, it has to be good and I do it often. Every one of the recipes are incredible. Here's just another tasty Tex Mex recipe to add to my collection.
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| I did not take a photo of the other ingredients added to the Onions. And I didn't take a photo of the Dry Ingredients. |
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| The Batter |
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| Ready for the Oven. |
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| Hot out of the Oven. The edge Golden Brown. |
Tex Mex Corn Pudding in a Cast Iron Skillet
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" - 10" Cast Iron Skillet
1 TBS Olive Oil
2 TBS Butter, divided
1 Sweet Onion, diced
2 C Corn
1 Red Bell Pepper, diced
1/2 tsp Cumin
1/4 C Cornmeal
2 TBS Flour
1/2 tsp Salt
1 - (14 1/2oz.) can of Cream Style Corn
4 Eggs, beaten
1 - (4oz.) can of Diced Green Chiles, do not drain.
1 C Shredded Queso Quesadilla Cheese
In the skillet on medium heat:
Oil
1 TBS Butter
Heat until Butter melts.
Add:
Onion
Saute for 5 minutes.
Add:
Corn
Bell Pepper
Cumin
Stir and cook an additional 3 minutes.
Transfer to a bowl and set aside.
In a large mixing bowl:
Cornmeal
Flour
Salt
Whisk well.
Add:
Creamed Corn
Eggs
Chiles
Cheese
Stir to Combine well.
Fold Onion mixture into the Cornbread mix.
Return the skillet to medium heat and add remaining Butter.
Heat until melted coating the entire bottom of the skillet.
Pour the batter into the skillet, don't stir it.
Bake for 30 - 35 minutes, a knife in the center should come out clean.
Serve hot, from the skillet.
Enjoy!
Peace in the Kitchen!
Spinach and Artichoke Dip, Broiled and served in a Cast Iron Skillet
Just another Dip to add to my collection of Dip recipes available on the Blog.
You'll need a 9"- 10" Cast Iron Skillet.
Spinach and Artichoke Dip, Broiled and served in a Cast Iron Skillet.
Sauce:
1/4 C Butter
1/4 C Flour
2 1/4 C Heavy Cream
1/8 tsp Nutmeg
Salt and Pepper to taste
In a Saucepan:
Melt Butter on medium heat.
Whisk in Flour and cook for a minute to create a roux.
Add :
Heavy Cream
Whisk continuously until it begins to bubble.
Season with Salt and Pepper.
Reduce heat to low, cover and simmer, stirring occasionally for 20 minutes.
If the sauce appears too thick, add a small amount of Cream. If it's too thin, add a pat of Butter with an equal amount of Flour and whisk well.
Remove from heat and transfer to a small bowl.
Additional Ingredients:
3/4 C shredded Gruyere Cheese
1/2 C shredded Mozzarella Cheese
3 TBS grated Parmesan Cheese
1 TBS Butter
2 C chopped fresh Baby Spinach Leaves
1 - (6.5oz.) jar of Artichoke Hearts, drained and chopped well.
Return the saucepan to the stove on medium heat with 1/2 C of the Sauce
Reheat the Sauce.
Add:
1/2 C of the Gruyere Cheese
Mozzarella Cheese
Parmesan Cheese
Stir well just until the cheese has completely melted.
In the Cast Iron Skillet on medium heat:
Butter, heat until melted,
Add:
Spinach
Artichokes
Saute just until heated and wilted.
Add remaining Sauce and stir to combine well.
Sprinkle evenly with the remaining Gruyere Cheese. Do not stir.
Place under a broiler and heat until the Cheese is melted and golden brown.
Serve Hot from the skillet with:
Crispy Herbed Flatbread, (purchased or recipe on the blog)
Toasted slices of a French Baguette
Tortilla Chips
An assortment of your favorite Crackers
Enjoy!
Peace in the Kitchen!
You'll need a 9"- 10" Cast Iron Skillet.
Spinach and Artichoke Dip, Broiled and served in a Cast Iron Skillet.
Sauce:
1/4 C Butter
1/4 C Flour
2 1/4 C Heavy Cream
1/8 tsp Nutmeg
Salt and Pepper to taste
In a Saucepan:
Melt Butter on medium heat.
Whisk in Flour and cook for a minute to create a roux.
Add :
Heavy Cream
Whisk continuously until it begins to bubble.
Season with Salt and Pepper.
Reduce heat to low, cover and simmer, stirring occasionally for 20 minutes.
If the sauce appears too thick, add a small amount of Cream. If it's too thin, add a pat of Butter with an equal amount of Flour and whisk well.
Remove from heat and transfer to a small bowl.
Additional Ingredients:
3/4 C shredded Gruyere Cheese
1/2 C shredded Mozzarella Cheese
3 TBS grated Parmesan Cheese
1 TBS Butter
2 C chopped fresh Baby Spinach Leaves
1 - (6.5oz.) jar of Artichoke Hearts, drained and chopped well.
Return the saucepan to the stove on medium heat with 1/2 C of the Sauce
Reheat the Sauce.
Add:
1/2 C of the Gruyere Cheese
Mozzarella Cheese
Parmesan Cheese
Stir well just until the cheese has completely melted.
In the Cast Iron Skillet on medium heat:
Butter, heat until melted,
Add:
Spinach
Artichokes
Saute just until heated and wilted.
Add remaining Sauce and stir to combine well.
Sprinkle evenly with the remaining Gruyere Cheese. Do not stir.
Place under a broiler and heat until the Cheese is melted and golden brown.
Serve Hot from the skillet with:
Crispy Herbed Flatbread, (purchased or recipe on the blog)
Toasted slices of a French Baguette
Tortilla Chips
An assortment of your favorite Crackers
Enjoy!
Peace in the Kitchen!
Wednesday, March 25, 2015
Tomato Basil and Feta Dip
Not much to to say about this recipe. It's just delicious.
Serve it with some Crispy Flat Bread , Pita Chips or Toasted Slices of a French Baguette.
3/4 C Plain Yogurt
1/2 C Crumbled Feta Cheese
1/3 C Sun Dried Tomatoes in oil, drained
1 TBS of the Oil from the Tomatoes
1/8 tsp Pepper
2 TBS chopped fresh Basil Leaves, more or less to taste.
2 TBS finely chopped Kalamata Olives, more or less to taste.
Chopped Pine Nuts to garnish
In a Food Processor:
Yogurt
Feta Cheese
Tomatoes (you can roughly chop them before processing them)
Oil
Pepper
Process until slightly chunky.
Don't puree it.
Add Basil and Olives and pulse just to incorporate.
Refrigerate until ready to serve.
Just before serving, sprinkle evenly with Pine Nuts.
Don't forget the crackers or bread to serve.
Enjoy!
Peace in the Kitchen!
Serve it with some Crispy Flat Bread , Pita Chips or Toasted Slices of a French Baguette.
3/4 C Plain Yogurt
1/2 C Crumbled Feta Cheese
1/3 C Sun Dried Tomatoes in oil, drained
1 TBS of the Oil from the Tomatoes
1/8 tsp Pepper
2 TBS chopped fresh Basil Leaves, more or less to taste.
2 TBS finely chopped Kalamata Olives, more or less to taste.
Chopped Pine Nuts to garnish
In a Food Processor:
Yogurt
Feta Cheese
Tomatoes (you can roughly chop them before processing them)
Oil
Pepper
Process until slightly chunky.
Don't puree it.
Add Basil and Olives and pulse just to incorporate.
Refrigerate until ready to serve.
Just before serving, sprinkle evenly with Pine Nuts.
Don't forget the crackers or bread to serve.
Enjoy!
Peace in the Kitchen!
Shepherd's Pie baked in a Muffin Tin
I dedicated an entire post to Muffin Tin recipes. I have a Cookbook of Muffin Tin recipes. Baking Savory dishes in a Muffin Tin is easy and convenient for a family gathering or a party.
This one is adapted from a Pillsbury recipe.
Shepherd's Pie baked in a Muffin Tin.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 Cup regular sized Muffin Tin, un greased.
A 4" round Cookie Cutter
1 box of Pillsbury refrigerated Pie crust, thawed.
1 1/2 C Green Giant Steamers frozen mixed vegetables
1 TBS Butter
1/2 medium onion, diced
2 TBS Vegetable Oil ( if you use a Vegetarian Meatless Ground)
1/2 pound of ground beef, I use a Vegetarian Meatless Ground from Yves or Helen's Kitchen Organic Meatless Italian Sausage
1/3 C Beef Broth, Vegetarian No Beef Savory Broth or Vegetable Broth
1/4 tsp Salt
1/8 tsp Pepper
3 C of Mashed Potatoes. (homemade, a bag of refrigerated mashed potatoes or made from a box of dried mashed potatoes.
Unroll the thawed crust.
Roll each one to 12" in diameter.
Cut 6 rounds from each crust.
Tuck 1 round into each cup.
Bake for 7 - 11 minutes.
Remove the pan and set aside.
In a small microwave safe glass bowl:
Heat the vegetables, covered with plastic wrap, in a microwave for 3 minutes. Set aside.
In a large skillet on medium heat:
Add butter and heat until melted.
Saute Onion for 3 - 5 minutes.
Add Beef and cook for an additional 5 - 7 minutes. (if using Vegetarian Meatless Ground, add the Vegetable Oil)
Add:
Broth
Salt
Pepper
Cook an additional 3 - 5 minutes.
Add the Vegetables and stir well.
Fill each crust with some of the mixture. (about 1/4 C)
Spoon at least 1/4 C of Mashed Potatoes on top.
Bake for 20 - 25 minutes. The Potatoes should be golden brown.
Remove the pan to a rack and cool for 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
This one is adapted from a Pillsbury recipe.
Shepherd's Pie baked in a Muffin Tin.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 Cup regular sized Muffin Tin, un greased.
A 4" round Cookie Cutter
1 box of Pillsbury refrigerated Pie crust, thawed.
1 1/2 C Green Giant Steamers frozen mixed vegetables
1 TBS Butter
1/2 medium onion, diced
2 TBS Vegetable Oil ( if you use a Vegetarian Meatless Ground)
1/2 pound of ground beef, I use a Vegetarian Meatless Ground from Yves or Helen's Kitchen Organic Meatless Italian Sausage
1/3 C Beef Broth, Vegetarian No Beef Savory Broth or Vegetable Broth
1/4 tsp Salt
1/8 tsp Pepper
3 C of Mashed Potatoes. (homemade, a bag of refrigerated mashed potatoes or made from a box of dried mashed potatoes.
Unroll the thawed crust.
Roll each one to 12" in diameter.
Cut 6 rounds from each crust.
Tuck 1 round into each cup.
Bake for 7 - 11 minutes.
Remove the pan and set aside.
In a small microwave safe glass bowl:
Heat the vegetables, covered with plastic wrap, in a microwave for 3 minutes. Set aside.
In a large skillet on medium heat:
Add butter and heat until melted.
Saute Onion for 3 - 5 minutes.
Add Beef and cook for an additional 5 - 7 minutes. (if using Vegetarian Meatless Ground, add the Vegetable Oil)
Add:
Broth
Salt
Pepper
Cook an additional 3 - 5 minutes.
Add the Vegetables and stir well.
Fill each crust with some of the mixture. (about 1/4 C)
Spoon at least 1/4 C of Mashed Potatoes on top.
Bake for 20 - 25 minutes. The Potatoes should be golden brown.
Remove the pan to a rack and cool for 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
Tuesday, March 24, 2015
Crispy Herbed Flatbread to serve with Hummus
I'm posting this recipe to accompany my latest recipe for Jalapeño Hummus.
Crispy Herbed Flatbread:
Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet pan that will be preheated and then lined with Parchment Paper to bake the Flatbread.
2 C Flour
1 tsp Salt
3/4 C Beer
3 TBS Olive Oil
1 Clove of Garlic, crushed
A mixture of dried herbs. (Thyme, Rosemary, Oregano, Marjoram) You can also use fresh herbs.
In a small bowl:
Olive Oil / Garlic
Set aside.
In a separate bowl, sift together:
Flour
Salt
Add:
Beer
Mix with your hands until it forms a dough.
Knead it for 5 minutes and allow to rest for 10 minutes.
On a floured surface:
Roll out a very thin.
Transfer it to a piece of Parchment Paper that has been precut to the size of the Sheet Pan.
Brush the dough with Oil.
Sprinkle evenly with as much or as little herbs according to taste.
(at this point you can also sprinkle with a bit of Sea Salt to taste)
Transfer the dough, on the paper, to the Sheet Pan.
Bake for 5 - 10 minutes, until crispy and golden brown.
Remove the pan to a rack to cool just until you are able to touch it.
Break apart and serve warm with Hummus.
Enjoy!
Peace in the Kitchen!
Crispy Herbed Flatbread:
Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet pan that will be preheated and then lined with Parchment Paper to bake the Flatbread.
2 C Flour
1 tsp Salt
3/4 C Beer
3 TBS Olive Oil
1 Clove of Garlic, crushed
A mixture of dried herbs. (Thyme, Rosemary, Oregano, Marjoram) You can also use fresh herbs.
In a small bowl:
Olive Oil / Garlic
Set aside.
In a separate bowl, sift together:
Flour
Salt
Add:
Beer
Mix with your hands until it forms a dough.
Knead it for 5 minutes and allow to rest for 10 minutes.
On a floured surface:
Roll out a very thin.
Transfer it to a piece of Parchment Paper that has been precut to the size of the Sheet Pan.
Brush the dough with Oil.
Sprinkle evenly with as much or as little herbs according to taste.
(at this point you can also sprinkle with a bit of Sea Salt to taste)
Transfer the dough, on the paper, to the Sheet Pan.
Bake for 5 - 10 minutes, until crispy and golden brown.
Remove the pan to a rack to cool just until you are able to touch it.
Break apart and serve warm with Hummus.
Enjoy!
Peace in the Kitchen!
Monday, March 23, 2015
Trader Joe's Speculoos Cookie Butter or Biscoff Cookie Spread Bars
We recently got a Trader Joe's Market. They were the first market to sell a Cookie Butter that originated in The Netherlands. Bischoff is another new Cookie Butter Spread available in the States. I have recipes on the blog using Biscoff. I am planning to post additional Biscoff recipes on the blog.
Trader Joe's Cookie Butter Bars:
This recipe can also be made with Biscoff Spread.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan.
3/4 C Granulated Sugar, divided
1/2 C Brown Sugar
1/2 C Buttered flavored Shortening
1/2 C Speculoos Cookie Butter or Biscoff Spread
1 Egg, beaten
2 tsp Vanilla
1 tsp Cinnamon
1/8 tsp Nutmeg
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 C Blackberry Jam (my favorite is Bonne Maman)
In a small mixing bowl:
1/2 C Granulated Sugar
Brown Sugar
Whisk well.
In a Stand Mixer with a Paddle Attachment:
Shortening
Cookie Butter
Beat until creamy smooth.
Add:
Egg
Vanilla
Beat just until combined.
In a small mixing bowl:
Flour
Cinnamon
Nutmeg
Baking Soda
Baking Powder
Whisk well and sift together.
Add this to the Sugar mixture.
Continue to beat to create the dough.
Divide the dough in half.
Press half of the dough into the pan.
Spread Jam evenly over the dough.
Spread the remaining dough over the Jam. (I roll it out into a 9" X 9" square and transfer to the pan)
Sprinkle evenly with remaining Granulated Sugar.
Bake for 30 minutes.
Remove to a rack and cool completely.
Cut into squares and sprinkle with Confectioner's Sugar ro serve.
Enjoy!
Peace in the Kitchen!
Trader Joe's Cookie Butter Bars:
This recipe can also be made with Biscoff Spread.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan.
3/4 C Granulated Sugar, divided
1/2 C Brown Sugar
1/2 C Buttered flavored Shortening
1/2 C Speculoos Cookie Butter or Biscoff Spread
1 Egg, beaten
2 tsp Vanilla
1 tsp Cinnamon
1/8 tsp Nutmeg
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 C Blackberry Jam (my favorite is Bonne Maman)
In a small mixing bowl:
1/2 C Granulated Sugar
Brown Sugar
Whisk well.
In a Stand Mixer with a Paddle Attachment:
Shortening
Cookie Butter
Beat until creamy smooth.
Add:
Egg
Vanilla
Beat just until combined.
In a small mixing bowl:
Flour
Cinnamon
Nutmeg
Baking Soda
Baking Powder
Whisk well and sift together.
Add this to the Sugar mixture.
Continue to beat to create the dough.
Divide the dough in half.
Press half of the dough into the pan.
Spread Jam evenly over the dough.
Spread the remaining dough over the Jam. (I roll it out into a 9" X 9" square and transfer to the pan)
Sprinkle evenly with remaining Granulated Sugar.
Bake for 30 minutes.
Remove to a rack and cool completely.
Cut into squares and sprinkle with Confectioner's Sugar ro serve.
Enjoy!
Peace in the Kitchen!
Sunday, March 22, 2015
Jalapeno Hummus
As a vegetarian I love Hummus. I make Hippy Hummus, Roasted Red Pepper Hummus, etc. We eat a lot of recipes with Jalapeños in Texas. I was immediately attracted to this recipe. I'll be making it soon.
3 - Roasted Jalapeños , I use canned Roasted Hatch Chiles. I may even use more then 3. Add them according to your taste and heat level.
5 whole cloves of Garlic
1 - 15oz. can of Chickpeas, drained but not rinsed.
1/2 Avocado
1/4 C Tahini
The juice of 1 Lemon and 1 Lime.
1 tsp Salt
1 tsp Cumin\
A handful of Cilantro, chopped
4 TBS Olive Oil or Avocado Oil
Roasted Pepitas for garnish. (you can roast your own or..... I buy them)
In a Food Processor:
Jalapeños
Garlic
Chickpeas
Avocado
Tahini
Lemon and Lime Juice
Salt
Cumin
Cilantro
Pulse until well blended.
Drizzle in the Oil until creamy and smooth.
Refrigerate prior to serving.
Serve with Vegetables, Tortilla Chips, Pita Chips.
Enjoy!
Peace in the Kitchen!
3 - Roasted Jalapeños , I use canned Roasted Hatch Chiles. I may even use more then 3. Add them according to your taste and heat level.
5 whole cloves of Garlic
1 - 15oz. can of Chickpeas, drained but not rinsed.
1/2 Avocado
1/4 C Tahini
The juice of 1 Lemon and 1 Lime.
1 tsp Salt
1 tsp Cumin\
A handful of Cilantro, chopped
4 TBS Olive Oil or Avocado Oil
Roasted Pepitas for garnish. (you can roast your own or..... I buy them)
In a Food Processor:
Jalapeños
Garlic
Chickpeas
Avocado
Tahini
Lemon and Lime Juice
Salt
Cumin
Cilantro
Pulse until well blended.
Drizzle in the Oil until creamy and smooth.
Refrigerate prior to serving.
Serve with Vegetables, Tortilla Chips, Pita Chips.
Enjoy!
Peace in the Kitchen!
Wednesday, March 18, 2015
Baked Eggs in Hash Brown Cups
Baked Eggs in Hash Brown Cups.
This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015
Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin
1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed
In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.
Bake for 25 minutes.
The edges should be golden brown and crisp.
Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.
Serve drizzled with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015
Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin
1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed
In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.
Bake for 25 minutes.
The edges should be golden brown and crisp.
Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.
Serve drizzled with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
Pickled Eggs, Tavern Style
This recipe does not have to be refrigerated. I have two other recipes on the blog that mention refrigeration. All of them are really good.
Here's what you'll need:
Some large jars to accommodate whatever amount of Eggs you need to pickle. You can adjust this recipe accordingly. This is for a 2 quart jar and 2 dozen hard boiled eggs that have been peeled. I cheat and buy the peeled eggs at Costco, genius!
I recommend boiling the jars and lids prior to making the eggs. You can also can the jars by sealing them and putting them in a water bath.
24 Hard Boiled Eggs
1 1/2 tsp Pickling Spices
1 1/2 tsp TBS Sea Salt
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp TBS Black Peppercorns
2 C White distilled Vinegar
In a small jar:
Pickling Spices
Salt
Red Pepper Flakes
Peppercorns
Vinegar
In the 2 quart jar:
Put the eggs in, pour in the mixture. Make sure the eggs are completely covered with the brine and seal the jar.
NOTE: these can also be made in 4 - pint jars.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Some large jars to accommodate whatever amount of Eggs you need to pickle. You can adjust this recipe accordingly. This is for a 2 quart jar and 2 dozen hard boiled eggs that have been peeled. I cheat and buy the peeled eggs at Costco, genius!
I recommend boiling the jars and lids prior to making the eggs. You can also can the jars by sealing them and putting them in a water bath.
24 Hard Boiled Eggs
1 1/2 tsp Pickling Spices
1 1/2 tsp TBS Sea Salt
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp TBS Black Peppercorns
2 C White distilled Vinegar
In a small jar:
Pickling Spices
Salt
Red Pepper Flakes
Peppercorns
Vinegar
In the 2 quart jar:
Put the eggs in, pour in the mixture. Make sure the eggs are completely covered with the brine and seal the jar.
NOTE: these can also be made in 4 - pint jars.
Enjoy!
Peace in the Kitchen!
Tuesday, March 17, 2015
Hippy Tie Dye Cookies
These cookies are definitely reminiscent of the 60's and Tie Dye! Tie Dye was such a trend in the 60's. It was part of the Hippy Movement.
I'm also a Fiber Artist and I recently bought some TieDyed fabric to create a new wall hanging. One of my favorite wall hangings is my original Peace Quilt.
I've seen many recipes for variations of a Tie Dye cookie but I wanted a recipe that was simple for everyone to make.
These would be really cool for kids to make at Easter.
Here's what you'll need:
Preheat the oven to 350 degrees.
Packages of purchased Sugar Cookie Dough.
Food coloring
3 glass bowls to dye the dough.
Cut the dough into 3 sections.
Place 1 piece of dough in each glass bowl and dye it in your favorite color. Create three different colors to make your favorite Tie Dyed Cookie.
Place each section of dough between two pieces of parchment paper or waxed paper, use a rolling pin and roll each color into a rectangle.
Keep one of the pieces on Parchment Paper and stack the other two on top.
Use the paper to help roll the dough tightly into a roll.
Refrigerate the roll for 30 - 45 minutes.
Cut the dough into 1/4" - 1/2" slices.
Place them on a Parchment Paper lined sheet pan.
Bake for 8 - 10 minutes.
Enjoy!
Peace in the Kitchen!
I'm also a Fiber Artist and I recently bought some TieDyed fabric to create a new wall hanging. One of my favorite wall hangings is my original Peace Quilt.
I've seen many recipes for variations of a Tie Dye cookie but I wanted a recipe that was simple for everyone to make.
These would be really cool for kids to make at Easter.
Here's what you'll need:
Preheat the oven to 350 degrees.
Packages of purchased Sugar Cookie Dough.
Food coloring
3 glass bowls to dye the dough.
Cut the dough into 3 sections.
Place 1 piece of dough in each glass bowl and dye it in your favorite color. Create three different colors to make your favorite Tie Dyed Cookie.
Place each section of dough between two pieces of parchment paper or waxed paper, use a rolling pin and roll each color into a rectangle.
Keep one of the pieces on Parchment Paper and stack the other two on top.
Use the paper to help roll the dough tightly into a roll.
Refrigerate the roll for 30 - 45 minutes.
Cut the dough into 1/4" - 1/2" slices.
Place them on a Parchment Paper lined sheet pan.
Bake for 8 - 10 minutes.
Enjoy!
Peace in the Kitchen!
French Baguette Rolls
One of my favorite things to do in Paris, and in any small country village in France, is to walk into a bakery and buy a baguette. The aroma of a French Bakery is a unique experience on its own. We go to the market and buy ingredients to make a simple cheese, tomato and mustard sandwich with the baguette and have a picnic along a roadside in the country or on the Champs de Mars in Paris.
We have so many memories of baguettes and picnics in France.
This is a recipe for the same baguette taste in a simple roll. I can recreate that memorable sandwich with these rolls.
French Baguette Rolls
Here's what you'll need:
Preheat the oven to 450 degrees.
1 - 9" well oiled Pie Pan
1 1/2 tsp fresh dry active yeast
2 TBS Honey
1 1/2 C Warm Water, divided
3 1/2 C Olive Oil
2 tsp Salt
In a large mixing bowl:
Yeast
Honey
1/2 C Warm Water
Mix together and allow to rest for 5 minutes. (if the yeast is not fresh, the mixture will not froth like it should)
Add:
Remaining Cup of Warm Water
Flour
Oil
Salt
Mix with your hands to create a smooth dough.
Cover the bowl with plastic wrap and allow to rise at room temperature for 45 minutes.
Divide the dough into 7 banks, arrange them in the pie pan.
Allow them to rise again for 25 minutes.
Spritz them with water.
Bake 15 - 18 minutes. They should be golden brown.
Enjoy!
Peace in the Kitchen!
Sunday, March 15, 2015
Coffee Cake, a collection of favorites
I love Coffee Cake so I decided to collect my favorite recipes into one post.
Coffee Cake:
Here's what you'll need:
Preheat the oven to 375 degrees
1 - 10 C Bundt Pan (a simple design is best), 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.
Batter:
12 TBS Butter, softened
1 1/4 C granulated Sugar
3 large Eggs
2 tsp Vanilla Sugar (we make our own and always have it in the pantry) You can also purchase it.
1/4 C Sour Cream
2 1/4 C Flour
2 tsp Baking Powder
Filling:
1/2 C Dark Brown Sugar
1/2 C Flour
2 tsp Cinnamon
1/4 tsp Salt
3 TBS Butter, softened
In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Beat for 3 - 5 minutes.
Add:
Eggs, one at a time and beat to combine after each.
Add:
Sour Cream and beat just until combined.
In a small mixing bowl:
Flour
Baking Powder
whisk well and sift into the batter.
Beat just to combine.
In a small mixing bowl:
Add all of the filling ingredients.
Mix well with your hands to create a crumble.
Pour half of the batter into the prepared pan.
Crumble the filling over the batter.
Spoon the remaining batter over the crumble.
Bake for 45 - 60 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a serving platter and allow to cool completely before serving.
Serve with your favorite cup of coffee!
I reposted this recipe from a blog that I follow called Chin Deep. It would have been time consuming to re write it. I also wanted to post the picture of the finished product. I've seen this recipe made in a 9" X 13" dish, but I looked this one because of it's presentation for the holidays.
Enjoy!
Peace in the Kitchen!
Early Morning Coffee Cake:
Here's what you'll need:
Preheat the oven to 325 degrees
1 - 9" X 13" baking dish 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.
1 box of yellow cake mix
8 ounces of sour cream
4 eggs
3/4C vegetable il
1 C packed brown sugar
1 TBS cinnamon
2 C powdered sugar
4 TBS heavy cream ( you could use whole milk, but heavy cream is..... decadent!
1 TBS vanilla ( I always say, don't hold back, use the good stuff)
In a large mixing bowl, whisk by hand:
Cake mix
eggs
oil
sour cream
Pour half the batter into the pan
In a small bowl, combine cinnamon and sugar.
Sprinkle over the batter
Carefully spread the other half of the batter over the top
Use a fork to swirl the batter.
Bake 40 minutes
Combine :
Powdered Sugar
Heavy Cream
Vanilla.
Ice the cake and cool for at least 15 minutes before serving.
Enjoy!
Peace in the kitchen!
Coffee Cake is a common cake or sweet bread available in many countries. The term "coffee cake" can refer to any of the following:
A class of cakes intended to be eaten alongside coffee (for example, as part of a breakfast meal) or that may be eaten during a "coffee break" or offered to guests as a gesture of hospitality on or around a coffee table. Under this definition, a coffee cake does not necessarily contain coffee. They are typically single layer cakes that may be square or rectangular like a Stollen or loaf shaped rectangular cakes, or they may be ring shaped, as a Bundt. Coffee cakes may be flavored with cinnamon or other spices, seeds, nuts and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes can be individually sized baked items served with tea.
A Sponge Cake often made with coffee or coffee liqueur.
Coffee Cake:
Here's what you'll need:
Preheat the oven to 375 degrees
1 - 10 C Bundt Pan (a simple design is best), 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.
Batter:
12 TBS Butter, softened
1 1/4 C granulated Sugar
3 large Eggs
2 tsp Vanilla Sugar (we make our own and always have it in the pantry) You can also purchase it.
1/4 C Sour Cream
2 1/4 C Flour
2 tsp Baking Powder
Filling:
1/2 C Dark Brown Sugar
1/2 C Flour
2 tsp Cinnamon
1/4 tsp Salt
3 TBS Butter, softened
In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Beat for 3 - 5 minutes.
Add:
Eggs, one at a time and beat to combine after each.
Add:
Sour Cream and beat just until combined.
In a small mixing bowl:
Flour
Baking Powder
whisk well and sift into the batter.
Beat just to combine.
In a small mixing bowl:
Add all of the filling ingredients.
Mix well with your hands to create a crumble.
Pour half of the batter into the prepared pan.
Crumble the filling over the batter.
Spoon the remaining batter over the crumble.
Bake for 45 - 60 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a serving platter and allow to cool completely before serving.
Serve with your favorite cup of coffee!
I reposted this recipe from a blog that I follow called Chin Deep. It would have been time consuming to re write it. I also wanted to post the picture of the finished product. I've seen this recipe made in a 9" X 13" dish, but I looked this one because of it's presentation for the holidays.
Enjoy!
Peace in the Kitchen!
Early Morning Coffee Cake:
Here's what you'll need:
Preheat the oven to 325 degrees
1 - 9" X 13" baking dish 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.
1 box of yellow cake mix
8 ounces of sour cream
4 eggs
3/4C vegetable il
1 C packed brown sugar
1 TBS cinnamon
2 C powdered sugar
4 TBS heavy cream ( you could use whole milk, but heavy cream is..... decadent!
1 TBS vanilla ( I always say, don't hold back, use the good stuff)
In a large mixing bowl, whisk by hand:
Cake mix
eggs
oil
sour cream
Pour half the batter into the pan
In a small bowl, combine cinnamon and sugar.
Sprinkle over the batter
Carefully spread the other half of the batter over the top
Use a fork to swirl the batter.
Bake 40 minutes
Combine :
Powdered Sugar
Heavy Cream
Vanilla.
Ice the cake and cool for at least 15 minutes before serving.
Enjoy!
Peace in the kitchen!
Rum Coffee Cake
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) M I start with 1 C of each mixed well and refrigerated in a jar.
1 box of yellow cake mix
1 small box of Jello Instant Vanilla Pudding
4 eggs
1/2 C Dark Rum
1/2 C vegetable oil
1/2 C water
1 C chopped pecans ( you could use Walnuts, but..... we use Pecans in Texas)
Glaze:
1/4 C Dark Rum
1 stick of butter
1 C sugar
In a large bowl, combine:
Cake mix
Pudding mix
Rum
Eggs
Oil
Water
Pour batter into the pan.
Sprinkle the top with pecans
Bake 45 minutes
Just before the cake is done, prepare the glaze.
In a saucepan on medium high heat:
Butter
Sugar
Rum
constantly stirring until it comes to a soft rolling boil.
Remove from heat and set aside.
As soon a s the cake is done, pour on the glaze.
Let it stand for at least 2 hours so the glaze can seep into the cake.
Remove the cake onto a plate, invert again onto another plate with the glazed side up.
Enjoy!
Peace in the Kitchen!
This is perfect for early Christmas morning. Served with a strong coffee or homemade Hot Cocoa. The kids will love it too.
Christmas Morning Apple Coffee Cake:
Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9" square baking pan sprayed with vegetable cooking spray.
It can also be made in a Springform Pan and looks really nice! I brush it well with Pan Release Mix.
The Topping:
2/3 C Bisquick Mix (I attached a recipe at the end for homemade Bisquick Mix for my friends that don't have access to Original Bisquick.)
2/3 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
4 TBS Butter, cold and cubed
The Batter:
2 C Bisquick Mix
2/3 C Whole Milk
3 TBS Granulated Sugar
1 Egg
2 Apples, peeled, cored and thinly sliced. ( I use Jonagold Apples)
2 TBS chopped Pecans
The Icing:
1/2 C Confectioner's Sugar
2 - 3 TBS Whole Milk
The Topping Directions:
In a small bowl:
2/3 C Bisquick Mix
Brown Sugar
Cinnamon
Nutmeg
Whisk well.
Cut in the cold butter with a pastry blender or 2 forks....... or use your hands. (I use my hands)
Create a crumble and set aside.
The Batter instructions:
In another medium bowl:
2 C Bisquick Mix
2/3 C Whole Milk
Granulated Sugar
Egg
Beat well with a wooden spoon for 30 seconds.
Spread half of the batter into the pan.
Arrange the Apple slices on top of the batter.
Sprinkled evenly with half of the topping.
Pour remaining batter the over the topping.
Sprinkle with remaining topping.
Sprinkle the nuts evenly on the top.
Bake for 25 minutes until a toothpick in the center comes out clean.
Remove to a rack and cool for 20 minutes.
Make the Icing.
In a small bowl:
Confectioner's Sugar
Whole Milk
Stir by hand until blended and smooth.
Drizzle over the entire Coffee Cake.
I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!
Homemade Bisquick Mix:
10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening
In a large bowl:
flour
baking powder
sugar
salt
Mix Well
Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.
Store in an airtight container for up to 6 months, unrefrigerated.
Enjoy!
Peace in the Kitchen!
This is such a classic coffee cake recipe. I hesitated to post it. Sometimes I take it for granted that anyone who loves to bake has these classic recipes.
This is a great Sunday Brunch or Church Breakfast recipe.
Apple Coffee Cake:
Here's what you'll need:
Preheat the oven to 350 degrees
Grease a 9"X 9" pan with my Pan Release Mix (equal amounts 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.
1/2 C butter, softened
1 C sugar
2 eggs
2 C flour, sifted
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 C sour cream
1 tsp almond extract
4 large baking apples, peel, core. slice
Topping:
1/2 C brown sugar
1/4 C granulated sugar
1 tsp cinnamon
1 C chopped pecans
Mix all ingredients together in a small bowl.
Batter:
butter
sugar
eggs
Cream until smooth
Add:
flour
baking soda
baking powder
salt
sour cream
almond extract
Pour half the batter in the pan
Top with half of the apples
Sprinkle with half the topping
Pour in remaining batter
Top with remaining apples
Sprinkle with remaining topping
Bake for 1 hour, or until a toothpick comes out clean in the center.
Cool completely.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) M I start with 1 C of each mixed well and refrigerated in a jar.
1 box of yellow cake mix
1 small box of Jello Instant Vanilla Pudding
4 eggs
1/2 C Dark Rum
1/2 C vegetable oil
1/2 C water
1 C chopped pecans ( you could use Walnuts, but..... we use Pecans in Texas)
Glaze:
1/4 C Dark Rum
1 stick of butter
1 C sugar
In a large bowl, combine:
Cake mix
Pudding mix
Rum
Eggs
Oil
Water
Pour batter into the pan.
Sprinkle the top with pecans
Bake 45 minutes
Just before the cake is done, prepare the glaze.
In a saucepan on medium high heat:
Butter
Sugar
Rum
constantly stirring until it comes to a soft rolling boil.
Remove from heat and set aside.
As soon a s the cake is done, pour on the glaze.
Let it stand for at least 2 hours so the glaze can seep into the cake.
Remove the cake onto a plate, invert again onto another plate with the glazed side up.
Enjoy!
Peace in the Kitchen!
This is perfect for early Christmas morning. Served with a strong coffee or homemade Hot Cocoa. The kids will love it too.
Christmas Morning Apple Coffee Cake:
Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9" square baking pan sprayed with vegetable cooking spray.
It can also be made in a Springform Pan and looks really nice! I brush it well with Pan Release Mix.
The Topping:
2/3 C Bisquick Mix (I attached a recipe at the end for homemade Bisquick Mix for my friends that don't have access to Original Bisquick.)
2/3 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
4 TBS Butter, cold and cubed
The Batter:
2 C Bisquick Mix
2/3 C Whole Milk
3 TBS Granulated Sugar
1 Egg
2 Apples, peeled, cored and thinly sliced. ( I use Jonagold Apples)
2 TBS chopped Pecans
The Icing:
1/2 C Confectioner's Sugar
2 - 3 TBS Whole Milk
The Topping Directions:
In a small bowl:
2/3 C Bisquick Mix
Brown Sugar
Cinnamon
Nutmeg
Whisk well.
Cut in the cold butter with a pastry blender or 2 forks....... or use your hands. (I use my hands)
Create a crumble and set aside.
The Batter instructions:
In another medium bowl:
2 C Bisquick Mix
2/3 C Whole Milk
Granulated Sugar
Egg
Beat well with a wooden spoon for 30 seconds.
Spread half of the batter into the pan.
Arrange the Apple slices on top of the batter.
Sprinkled evenly with half of the topping.
Pour remaining batter the over the topping.
Sprinkle with remaining topping.
Sprinkle the nuts evenly on the top.
Bake for 25 minutes until a toothpick in the center comes out clean.
Remove to a rack and cool for 20 minutes.
Make the Icing.
In a small bowl:
Confectioner's Sugar
Whole Milk
Stir by hand until blended and smooth.
Drizzle over the entire Coffee Cake.
I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!
Homemade Bisquick Mix:
10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening
In a large bowl:
flour
baking powder
sugar
salt
Mix Well
Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.
Store in an airtight container for up to 6 months, unrefrigerated.
Enjoy!
Peace in the Kitchen!
This is such a classic coffee cake recipe. I hesitated to post it. Sometimes I take it for granted that anyone who loves to bake has these classic recipes.
This is a great Sunday Brunch or Church Breakfast recipe.
Apple Coffee Cake:
Here's what you'll need:
Preheat the oven to 350 degrees
Grease a 9"X 9" pan with my Pan Release Mix (equal amounts 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.
1/2 C butter, softened
1 C sugar
2 eggs
2 C flour, sifted
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 C sour cream
1 tsp almond extract
4 large baking apples, peel, core. slice
Topping:
1/2 C brown sugar
1/4 C granulated sugar
1 tsp cinnamon
1 C chopped pecans
Mix all ingredients together in a small bowl.
Batter:
butter
sugar
eggs
Cream until smooth
Add:
flour
baking soda
baking powder
salt
sour cream
almond extract
Pour half the batter in the pan
Top with half of the apples
Sprinkle with half the topping
Pour in remaining batter
Top with remaining apples
Sprinkle with remaining topping
Bake for 1 hour, or until a toothpick comes out clean in the center.
Cool completely.
Enjoy!
Peace in the Kitchen!
Mixed Vegetable Casserole
Is there anyone that doesn't love a good hearty casserole? It's such a vast category for recipes and I have many Casserole recipes on my blog. I think I have a post with a collection of my favorite Casserole recipes. I need to add this to the list.
This is simple, easy and delicious.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 to 3 quart Casserole Dish buttered well.
Mixed Vegetable Casserole:
2 C of frozen cut Green Beans, thawed
2 C frozen Corn, thawed
2 C frozen Peas, thawed
2 C diced Carrots
1 can of Cream of Celery or Cream of Mushroom Soup
1/2 C Sour Cream
1 C shredded Sharp Cheddar Cheese
1/2 C diced Onion
4 TBS Butter, melted
3/4 C Ritz Cracker Crumbs
1/4 C sliced Almonds
In a large Mixing Bowl:
Beans
Corn
Peas
Carrots
Soup
Sour Cream
Onion
Mix well and spoon into the casserole dish.
In a small mixing bowl:
Butter
Crackers
Almonds
Stir to combine well.
Sprinkle on top of the casserole.
Bake uncovered for 35 - 45 minutes.
Enjoy!
Peace in the Kitchen!
This is simple, easy and delicious.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 to 3 quart Casserole Dish buttered well.
Mixed Vegetable Casserole:
2 C of frozen cut Green Beans, thawed
2 C frozen Corn, thawed
2 C frozen Peas, thawed
2 C diced Carrots
1 can of Cream of Celery or Cream of Mushroom Soup
1/2 C Sour Cream
1 C shredded Sharp Cheddar Cheese
1/2 C diced Onion
4 TBS Butter, melted
3/4 C Ritz Cracker Crumbs
1/4 C sliced Almonds
In a large Mixing Bowl:
Beans
Corn
Peas
Carrots
Soup
Sour Cream
Onion
Mix well and spoon into the casserole dish.
In a small mixing bowl:
Butter
Crackers
Almonds
Stir to combine well.
Sprinkle on top of the casserole.
Bake uncovered for 35 - 45 minutes.
Enjoy!
Peace in the Kitchen!
Saturday, March 14, 2015
Lemon Lime Cheesecake Pie........Oh My!
Wow, Lemon Lime?, we love that in Texas. Cheesecake?, we love that in Texas. Pie?, we love that in Texas too.
So........ we certainly love Lemon Lime Cheesecake Pie.
I just posted the link to this incredible recipe. I just need to figure out a way to make it a Margarita Lemon Lime Cheesecake Pie! And that may just take one or two more ingredients! I know I can do that.
Because the Margarita is the state drink of Texas.
http://www.momspantrykitchen.com/lemon-lime-cheesecake-pie.html
Enjoy!
Peace in the Kitchen!
So........ we certainly love Lemon Lime Cheesecake Pie.
I just posted the link to this incredible recipe. I just need to figure out a way to make it a Margarita Lemon Lime Cheesecake Pie! And that may just take one or two more ingredients! I know I can do that.
Because the Margarita is the state drink of Texas.
http://www.momspantrykitchen.com/lemon-lime-cheesecake-pie.html
Enjoy!
Peace in the Kitchen!
Busy week for me.
It's been a very busy and creative week for me. I've been away from the blog and won't get back for a few more days. I'm working on a collection of very iconic Texas recipes........ more to come!
Wednesday, March 11, 2015
Tartar Sauce
I only serve homemade Tartar Sauce.
I never thought about posting a recipe for Tartar Sauce, but there's always a request for a recipe that you never think anyone needs.
This I the recipe I use.
Homemade Tartar Sauce:
1 C Hellman's Real Mayonnaise
1 TBS Sweet Pickle Relish
Homemade Tartar Sauce:
1 C Hellman's Real Mayonnaise
1 TBS Sweet Pickle Relish
A splash of Fresh Lemon Juice.
Combine all, mix well in a jar and refrigerate until completely chilled.
Enjoy!
Peace in the Kitchen!
Combine all, mix well in a jar and refrigerate until completely chilled.
Enjoy!
Peace in the Kitchen!
Tuesday, March 10, 2015
No Bake Lucky Charms Cake
I like this recipe. We have 3 grandchildren that would love to help make this. It refers to St. Patricks Day, but how perfect for Easter or simply a celebration of Spring. I re posted the link so you could see the photographs. They're really well done and make the cake very appealing!
No Bake Lucky Charm Cake!......... or as I would call it, a really cool snack for kids!
http://bit.ly/1C1Ucfl
Enjoy!
Peace in the Kitchen!
No Bake Lucky Charm Cake!......... or as I would call it, a really cool snack for kids!
http://bit.ly/1C1Ucfl
Enjoy!
Peace in the Kitchen!
Saturday, March 7, 2015
Peach Cake
Peach Cake
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" casserole 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.
2 cans of Peaches, drained and mashed
2 C Flour
2 C granulated Sugar
2 tsp Baking Soda
Frosting:
3/4 C granulated Sugar
1 can of Evaporated Milk
8 TBS Butter, cubed
1 C Flaked Coconut
1 C Chopped Pecans
In a Large Mixing Bowl:
Peaches
Flour
Sugar
Baking Soda
Mix well by hand.
Pour the batter into the prepared dish.
Bake for 35 - 30 minutes.
Remove to a rack to cool for 10 minutes while you prepare the Frosting.
In a saucepan on medium heat:
Sugar
Milk
Butter
Coconut
Bring to a boil until it begins to thicken.
Remove from heat.
Fold in the Pecans by hand.
Spread evenly over cooled cake.
Enjoy!
Peace in the Kitchen!
Apple Pie with a Crumble Topping
Apple Pie with a Crumble Topping:
This is a great Apple Pie with a Crumble Topping. It's just another one to add to my list of favorite pie recipes. My Best of the Best is my Apple Pie without a Crust. It's still my favorite. It's on the Blog.
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" Pie 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.
Filling:
3 C Thin Slices of Apple. (about 3 Apples) I prefer Jonagold.
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 C Bisquick
1/2 C granulated Sugar
1/2 C Whole Milk
2 TBS Butter, melted
3 Large Eggs
Crumble Topping:
1/3 C Bisquick
1/3 C chopped Pecans
1/4 C Dark Brown Sugar
3 TBS Butter, chilled and cubed.
In a mixing bowl:
Apples
Cinnamon
Nutmeg
Mix well, by hand.
Spoon into the Pie Pan.
In a medium mixing bowl:
Bisquick
Sugar
Milk
Butter
Eggs
Whisk well.
Pour over the Apples.
In a medium bowl:
Bisquick
Pecans
Sugar
Whisk well.
Incorporate the Butter using a blending fork or pastry blender to create a crumble texture.
Sprinkle even;y over the filling.
Bake for 45 - 50 minutes, until a knife in the center comes out clean.
Serve Hot with Vanilla Ice Cream or Homemade Whipped Cream.
Enjoy!
Peace in the Kitchen!
Friday, March 6, 2015
Crock Pot Parmesan Cheese Grits baked in a Pie Pan
This may sound complicated, but it's really not, or maybe it is to some people, but well worth it if you like Grits. The Basic Grits are cooked overnight in a Slow Cooker. They are mixed with a variety of ingredients and baked in a Pie Pan.
Texans love Grits, well, most of us do.
I have several Grits recipes on the Blog. Someday I'll create a Grits page with a collection of the recipes.
Slow Cooker Parmesan Grits baked in a Pie Pan
Prepare the grits in a 5 quart Slow Cooker and cook overnight.
2 C Stone Ground Grits
8 TBS Butter (1 stick) melted
1 TBS Salt
6 C Water
Pour all of the ingredients into the cooker and mix well.
Cover and cook on Low for 8 hours.
When the grits are cooked, here's what you'll need:
Preheat the oven to 425 degrees.
1 - 10" Pie Pan or 1 - 9" Deep Dish Pie Pan, sprayed with a Non Stick Cooking Spray.
In a large mixing bowl:
4 C of the Grits
1 C of your favorite Marinara Sauce
1/2 C Grated Parmesan Cheese
3 Large Eggs, beaten.
Whisk well.
Spread evenly in the Pie Pan
Bake 60 minutes.
Serve Hot with your favorite Entree.
I eat them with Fried Eggs and Vegetarian Bacon.
Enjoy!
Peace in the Kitchen!
Texans love Grits, well, most of us do.
I have several Grits recipes on the Blog. Someday I'll create a Grits page with a collection of the recipes.
Slow Cooker Parmesan Grits baked in a Pie Pan
Prepare the grits in a 5 quart Slow Cooker and cook overnight.
2 C Stone Ground Grits
8 TBS Butter (1 stick) melted
1 TBS Salt
6 C Water
Pour all of the ingredients into the cooker and mix well.
Cover and cook on Low for 8 hours.
When the grits are cooked, here's what you'll need:
Preheat the oven to 425 degrees.
1 - 10" Pie Pan or 1 - 9" Deep Dish Pie Pan, sprayed with a Non Stick Cooking Spray.
In a large mixing bowl:
4 C of the Grits
1 C of your favorite Marinara Sauce
1/2 C Grated Parmesan Cheese
3 Large Eggs, beaten.
Whisk well.
Spread evenly in the Pie Pan
Bake 60 minutes.
Serve Hot with your favorite Entree.
I eat them with Fried Eggs and Vegetarian Bacon.
Enjoy!
Peace in the Kitchen!
Wednesday, March 4, 2015
Apple Cranberry Bars
I'm constantly researching recipes and creating original ones. I don't necessarily wait until Fall to post holiday recipes. I just saw this one on my list to post on the blog. These bars can be enjoyed any time of the year.
Apple Cranberry Bars
Apple Cranberry Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" casserole dish, 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. I always have it available for all of my baking needs.
Cranberry Apple Bars
Cranberry Apple Bars
2 C Flour
1 1/2 C Old Fashioned Oats
1/4 C Brown Sugar
16 TBS (2 sticks) Butter, cubed
2 C White Chocolate Chips
8 oz. Cream Cheese, room temperature
1 - 14 oz. can of Sweetened Condensed Milk
1/4 C Fresh Lemon Juice
1 tsp Vanilla
1 - 21 oz. can of Apple Cranberry Pie Filling
In a large mixing bowl:
Flour
Oats
Brown Sugar
Mix just to combine with a blending fork.
Cut in Butter with a Pastry Blender, until it forms a crumble.
Fold in White Chocolate Chips, by hand.
Set aside 2 1/2 C of the crumble.
Press the remaining crumble in the the casserole dis and set aside.
In a Stand Mixer with a paddle attachment:
Cream Cheese
Beat until smooth and creamy.
Add:
Milk
Lemon Juice
Vanilla
Beat until smooth.
Spread this over the base.
Spread the Pie Filing over the Cream Cheese.
Sprinkle evenly with the remaining crumble.
Bake for 35 - 40 minutes.
Remove the dish to a rack and cool completely.
Refrigerate at least 1 hour or more, before serving.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Breakfast Casserole
This recipe is adapted from Betty Crocker. I have some other favorite Breakfast Casseroles recipes on the Blog.
Just when I think I've seen them all, another one comes along and looks delicious.
Here's another one. It's adapted to be vegetarian by using a Vegetarian Bulk Sausage.
Breakfast Casserole
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole dish, sprayed with a non stick vegetable spray or brushed well with Vegetable Oil.
1 lb. of bulk sausage, I use 1 package of Vegetarian Lightlife Gimme Lean Ground Sausage Style.(1 package of this is equal to 1lb. of bulk sausage.
2 TBS Vegetable if using Vegetarian Sausage.
1 large Red Bell Pepper, diced
1 Vidalia Onion, diced
3 C frozen Hash Browns, thawed.
3 C shredded Sharp Cheddar Cheese, divided
3/4 C Bisquick
2 C Whole Milk
6 Eggs, beaten
Salt and Pepper to taste
In a large skillet on medium heat:
Sausage, sauce the vegetarian in the Oil.
Bell Pepper
Onion
Sauce until Onions are tender.
In a large mixing bowl:
Sausage Mixture
Potatoes
1 1/2 C Cheese
Mix well.
Spoon into the casserole dish.
In another bowl:
Bisquick
Milk
Eggs
Salt and Pepper to taste
Whisk well.
Pour over the Sausage Mixture in the dish.
Bake for 30 - 35 minutes.
Sprinkle with remaining Cheese.
Return to bake for 3 minutes.
Serve Hot
Enjoy!
Peace in the Kitchen!
Just when I think I've seen them all, another one comes along and looks delicious.
Here's another one. It's adapted to be vegetarian by using a Vegetarian Bulk Sausage.
Breakfast Casserole
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole dish, sprayed with a non stick vegetable spray or brushed well with Vegetable Oil.
1 lb. of bulk sausage, I use 1 package of Vegetarian Lightlife Gimme Lean Ground Sausage Style.(1 package of this is equal to 1lb. of bulk sausage.
2 TBS Vegetable if using Vegetarian Sausage.
1 large Red Bell Pepper, diced
1 Vidalia Onion, diced
3 C frozen Hash Browns, thawed.
3 C shredded Sharp Cheddar Cheese, divided
3/4 C Bisquick
2 C Whole Milk
6 Eggs, beaten
Salt and Pepper to taste
In a large skillet on medium heat:
Sausage, sauce the vegetarian in the Oil.
Bell Pepper
Onion
Sauce until Onions are tender.
In a large mixing bowl:
Sausage Mixture
Potatoes
1 1/2 C Cheese
Mix well.
Spoon into the casserole dish.
In another bowl:
Bisquick
Milk
Eggs
Salt and Pepper to taste
Whisk well.
Pour over the Sausage Mixture in the dish.
Bake for 30 - 35 minutes.
Sprinkle with remaining Cheese.
Return to bake for 3 minutes.
Serve Hot
Enjoy!
Peace in the Kitchen!
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