I will be home soon from my 6 week vacation in Europe. I've had some amazing food in France and England. I will blog about it and post photographs when I return. I hope everyone has had a chance to continue finding great recipes here, trying them and Enjoying Peace in the Kitchen!
Terry
Monday, July 27, 2015
Monday, July 20, 2015
Vacation
I'm still on vacation and I've had some amazing food in Europe. I hope to recreate some of the food and post recipes and pictures when I return to the States.
I thought I'd have more time to continue posting recipes, but we've been very busy, and that's a good thing.
I will get back to blogging soon.
Enjoy!
Peace in the Kitchen!
I thought I'd have more time to continue posting recipes, but we've been very busy, and that's a good thing.
I will get back to blogging soon.
Enjoy!
Peace in the Kitchen!
Saturday, July 11, 2015
Salted Pistachio Bars with Lime Zest
I seem to post too many dessert recipes. Don't think that's all I eat. I post them for all of my readers that are looking for something yummy and sometimes decadent. We serve desserts to our Dinner Club gatherings with neighbors and for Family gatherings. We do not eat sweets daily. I also enter two major food competitions annually. One of them is a Holiday Cookie Contest and the other one is a Hatch Chile Contest that can include something sweet. I am constantly in pursuit of new recipes for both contests.
This recipe is a contender for the Holiday contest in the Bar category.
Salted Pistachio Lime Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan brushed 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.
14 TBS Butter, melted
1 C chopped White Chocolate
3 Eggs
3/4 C Granulated Sugar
1 C Flour
1/4 tsp Salt
1 1/2 C Chopped Salted Pistachio Nuts
The Zest of 2 Limes (additional for garnish)
Confectioner's Sugar to dust the Bars just before serving.
Melt the Chocolate in a Microwave.
In a large mixing bowl:
Eggs
Sugar
Flour
Salt
Whisk well by hand.
Gently fold in Butter and Chocolate.
Fold in Nuts and Lime Zest by hand
Pour Batter into the Pan.
Bake 30 - 35 minutes.
Remove the Pan to a rack and cool for 10 minutes.
Invert the Pan onto a flat surface and release the Bars to cool completely.
Sprinkle the top with additional Lime Zest.
Dust the top just prior to serving.
Cut into Squares to serve.
Enjoy!
Peace in the Kitchen!
This recipe is a contender for the Holiday contest in the Bar category.
Salted Pistachio Lime Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan brushed 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.
14 TBS Butter, melted
1 C chopped White Chocolate
3 Eggs
3/4 C Granulated Sugar
1 C Flour
1/4 tsp Salt
1 1/2 C Chopped Salted Pistachio Nuts
The Zest of 2 Limes (additional for garnish)
Confectioner's Sugar to dust the Bars just before serving.
Melt the Chocolate in a Microwave.
In a large mixing bowl:
Eggs
Sugar
Flour
Salt
Whisk well by hand.
Gently fold in Butter and Chocolate.
Fold in Nuts and Lime Zest by hand
Pour Batter into the Pan.
Bake 30 - 35 minutes.
Remove the Pan to a rack and cool for 10 minutes.
Invert the Pan onto a flat surface and release the Bars to cool completely.
Sprinkle the top with additional Lime Zest.
Dust the top just prior to serving.
Cut into Squares to serve.
Enjoy!
Peace in the Kitchen!
Crumb Cake Cookies
I'm always in pursuit of cookie recipes for a Holiday Cookie Contest that I enter every year. This one may be a recipe to consider.
It's a cross between a cookie and a coffee cake. It would be a great breakfast cookie too.
Crumb Cake Cookies:
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet pans lined with parchment paper.
1 - 1 3/4" Cookie Scoop
Set aside a bowl of Confectioner's Sugar and a small sieve for dusting the final cookies.
Cookie ingredients:
10 TBS Butter
1/3 C Shortening
1 C Brown Sugar
1/2 C Granulated Sugar
1 1/2 tsp Cinnamon
2 Large Eggs
2 tsp Vanilla
2 tsp Baking Powder
1 tsp Salt
3 1/3 C Flour
Crumble ingredients:
8 TBS Butter, room temperature
1/3 C Brown Sugar
1/3 C Granulated Sugar
1 tsp Cinnamon
1/2 tsp Salt
1 2/3 C Flour
Topping preparation:
In a mixing bowl with a blending fork:
Butter
Brown Sugar
Cinnamon
Salt
Flour
Mix well to form a crumble.
Refrigerate until needed.
Cookie preparation:
In a Stand Mixer with a Paddle Attachment:
Butter
Shortening
Brown Sugar
Granulated Sugar
Beat 3 - 5 minutes.
Add:
Cinnamon
Eggs
Vanilla
Beat until incorporated.
Add:
Baking Powder
Salt
Flour
Beat just until combined.
Use the cookie scoop and drop the dough 2" apart on the Sheet Pan.
Create an indentation in each cookie with the back of the scoop.
Gently press 1 TBS of Crumble into each cookie.
Bake 9 - 10 minutes.
Remove the pan to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.
Sprinkle the finished cookies with a light dusting of Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
It's a cross between a cookie and a coffee cake. It would be a great breakfast cookie too.
Crumb Cake Cookies:
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet pans lined with parchment paper.
1 - 1 3/4" Cookie Scoop
Set aside a bowl of Confectioner's Sugar and a small sieve for dusting the final cookies.
Cookie ingredients:
10 TBS Butter
1/3 C Shortening
1 C Brown Sugar
1/2 C Granulated Sugar
1 1/2 tsp Cinnamon
2 Large Eggs
2 tsp Vanilla
2 tsp Baking Powder
1 tsp Salt
3 1/3 C Flour
Crumble ingredients:
8 TBS Butter, room temperature
1/3 C Brown Sugar
1/3 C Granulated Sugar
1 tsp Cinnamon
1/2 tsp Salt
1 2/3 C Flour
Topping preparation:
In a mixing bowl with a blending fork:
Butter
Brown Sugar
Cinnamon
Salt
Flour
Mix well to form a crumble.
Refrigerate until needed.
Cookie preparation:
In a Stand Mixer with a Paddle Attachment:
Butter
Shortening
Brown Sugar
Granulated Sugar
Beat 3 - 5 minutes.
Add:
Cinnamon
Eggs
Vanilla
Beat until incorporated.
Add:
Baking Powder
Salt
Flour
Beat just until combined.
Use the cookie scoop and drop the dough 2" apart on the Sheet Pan.
Create an indentation in each cookie with the back of the scoop.
Gently press 1 TBS of Crumble into each cookie.
Bake 9 - 10 minutes.
Remove the pan to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.
Sprinkle the finished cookies with a light dusting of Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
Christmas Pound Cake
I love this cake.......... it's about Christmas and that's really what I like! I love recipes that are made during the Holidays, Thanksgiving and Christmas. There are so many recipes that families make every Holiday and pass the recipes down through generations. This is one of those family recipes that should be made every year. It can be a tradition!
Christmas Pound Cake
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 5" Loaf Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 - 16 oz. jar of Red Maraschino Cherries and a jar of Green Maraschino Cherries, drained and finely chopped.
Press between paper towels to absorb any excess liquid.
Set aside.
8 TBS Butter
1 1/3 C Granulated Sugar
3 Large Eggs
1 1/2 C Flour
1/2 tsp Salt
1/8 tsp Baking Soda
1/2 C Sour Cream
1/2 tsp Vanilla
In a large bowl with an electric hand mixer on medium Speed:
Butter
Beat until creamy.
Add Sugar and beat until fully incorporated and smooth.
Add:
Eggs
Beat just until combined.
In a large mixing bowl, sift together:
Flour
Salt
Whisk well.
Fold in all of the Cherries by hand with a silicone spatula.
Add Flour mixture to the Butter mixture alternating with Sour Cream.
Beat on low just until mixed after each addition.
Stir in the Vanilla by hand.
Pour the batter into the pan.
Bake 1 hour.
Remove the pan to a rack to cool for 10 minutes.
Invert the cake onto a rack to cool completely.
Invert again, right side up, onto a serving platter.
Serve with homemade Whipped Cream or Dust each serving with Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
Christmas Pound Cake
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 5" Loaf Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 - 16 oz. jar of Red Maraschino Cherries and a jar of Green Maraschino Cherries, drained and finely chopped.
Press between paper towels to absorb any excess liquid.
Set aside.
8 TBS Butter
1 1/3 C Granulated Sugar
3 Large Eggs
1 1/2 C Flour
1/2 tsp Salt
1/8 tsp Baking Soda
1/2 C Sour Cream
1/2 tsp Vanilla
In a large bowl with an electric hand mixer on medium Speed:
Butter
Beat until creamy.
Add Sugar and beat until fully incorporated and smooth.
Add:
Eggs
Beat just until combined.
In a large mixing bowl, sift together:
Flour
Salt
Whisk well.
Fold in all of the Cherries by hand with a silicone spatula.
Add Flour mixture to the Butter mixture alternating with Sour Cream.
Beat on low just until mixed after each addition.
Stir in the Vanilla by hand.
Pour the batter into the pan.
Bake 1 hour.
Remove the pan to a rack to cool for 10 minutes.
Invert the cake onto a rack to cool completely.
Invert again, right side up, onto a serving platter.
Serve with homemade Whipped Cream or Dust each serving with Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
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