Mincemeat Cake

 I love Mincemeat and I found a Vegetarian Mincemeat at our local British Emporium Shop. It's delicious. I also use Monk Fruit Sugar Substitute.

Here's what you'll need:

Preheat the Oven to 350 degrees.

1- 8" Cake Pan with a piece of Parchment Paper cut to fit the Bottom of the Pan.

Grease the sides and Bottom with Pan Release Mix.

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs. This is absolutely a Best of the Best Recipe. 

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

3/4 C Flour

1 tsp Pumpkin Pie Spice

1/2 C Granulated Sugar or Monk Fruit Sugar Substitute.

8 TBS Butter (softened)

1/2 C Milk

3/4 C Mincemeat

2 Large Eggs

Zest of 1 Orange

In a Large Mixing Bowl:

Flour

Spice

Sugar

Butter

Milk

Mincemeat

Eggs

Orange Zest

Mix well with a Wooden Spoon until thoroughly combined.

Spoon Batter into the Pan.

Bake for 50 - 60 Minutes until ti has Risen and the Top is Golden Brown.

Remove from the Oven to a Rack to Cool for 30 minutes.

Invert onto a Plate and remove the Parchment Paper.

Completely Cool again before slicing. (to keep it from Falling Apart and Crumbling) 

Serve Topped with Whipped Cream. (my recipe to follow)

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!

Peace in the Kitchen!

Brussels Sprouts

 I really like Brussels Sprouts and after cooking them in so many different ways, these are my favorites. We usually serve them at Christmas.

Here's what you'll need:

Preheat the oven to 450 degrees.

A Sheet Pan lined with Parchment Paper.

1 1/2 lbs. of Brussels Sprouts (Cut in Half Lengthwise)

3 TBS Olive Oil

1 tsp Sea Salt

1/4 tsp Pepper

2 TBS Balsamic Vinegar

2 TBS Maple Syrup

In a Large Mixing Bowl:

Olive Oil

Salt

Pepper

Mix well.

Add Sprouts and Toss to Coat Evenly.

Transfer them to the Sheet Pan, cut side down.

Roast for 25 Minutes. (Don't Stir)

While they're Roasting Mix the following in a small bowl:

Vinegar

Syrup

Whisk well.

When the Sprouts are done, remove from the Oven and transfer to a Serving Bowl.

Pour Mixture over the Sprouts and Toss to Combine Well.

Enjoy!

Peace in the Kitchen!

Lemony Artichokes au Gratin/Rebecca Rather

 She's one of my favorite Chefs. I have all 3 of her Cookbooks and many of the recipes are favorites!

Here's one that I really like:

Lemony Artichokes au Gratin.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Large Gratin Dish.Brush the Bottom with a bit of the Melted Butter.

1 C (2 Sticks of Butter0 Melted. 

4 Cans of Quartered Artichoke Hearts, drained. (about 6 C)

1 C Thinly Sliced Green Onions. White part only. About 2 Large Bunches.

1 tsp Cajun Seasoning

1/4 tsp Red Pepper Flakes

1/2 tsp Black Pepper

1/4 C Lemon Juice (if Fresh, about 2 Large Lemons)

A Dash of Tabasco Sauce

3 C Grated Fresh Parmesan Cheese

1 C Shredded Monterey Jack Cheese

1 1/2 C Bread Crumbs

Spread the Artichokes evenly in the Gratin Dish.

Sprinkle evenly with Green Onions.

In a Bowl:

Remaining Melted Butter

Cajun Seasoning

Red Pepper Flakes

Black Pepper

Lemon Juice

Tabasco

Mix well.

Add:

Parmesan Cheese

Monterey Jack Cheese

Bread Crumbs

Mix well.

Spoon the Mixture evenly over the Artichokes.

Bake 20 - 30 Minutes or until the Top is Golden Brown.

Enjoy!

Peace in the Kitchen!

Mexican Street Corn Salad

 We love Mexican Street Corn in a Cup and Mexican Street Corn Casserole. Both recipes are on the Blog. 

I discovered this recipe for the same taste as the others but made in a Salad, featuring Couscous. 

Here's Mexican Street Corn Salad:

Here's what you'll need:

1 Cast Iron Skillet 

A Large Serving Bowl

3 C Frozen Corn, no need to thaw.

In the Skillet on High Heat:

1 TBS Vegetable Oil

Corn Kernels

Cook, stirring often until the Corn is Charred, about 5-7 minutes.

Transfer to a Serving Bowl to cool completely.

1 1/2 C Pearl Couscous

1 C  Chicken Broth ( I use a Vegetarian Chicken Broth)

3/4 C Water

1/2 C Lime Juice, divided.

2 tsp Salt, divided.

1/2 Red Bell Pepper, diced.

1/2 Small Red Onion, diced.

1/2 C Chopped fresh Cilantro.

5 Green Onions, sliced.

1 - medium Jalapeño Pepper, seeded and diced.

2 TBS Sour Cream

2 TBS Mayonnaise

1/2 tsp Smoked Paprika 

1/2 tsp Cumin

1/4 tsp Pepper

1/2 C Crumbled Cotija Mexican Cheese (Since I've made this I decided that I prefer Cheshire or Fresh Parmesan Cheese instead of Cotija) It's just a personal preference. Cotija has a strong flavor in a Salad as opposed to the Hot Street Corn Recipes where I enjoy it.

Prepare the Couscous:

In a Saucepan on Medium Heat:

Broth

Water

1/4 C Lime Juice

1 1/2 tsp Salt

Mix Well, bring to a Boil.

Stir in the Couscous. Cover and reduce Heat to Simmer for 10 minutes.

Remove Lid, Fluff with a Fork and Set Aside to Cool completely.

In a Small Bowl, Whisk together the Dressing:

Remaining 1/4 C Lime Juice

Sour Cream

Mayonnaise

Paprika

Cumin

Pepper

Remaining 1/2 tsp Salt

Mix Well and Set aside.

To the Bowl of Corn, Add:

Cooled Couscous

Bell Pepper

Red Onion

Cilantro

Green Onion

Jalapeño Pepper

Stir to combine well.

Drizzle with Dressing.

Add Cheese.

Toss Gently to combine well.

Enjoy!

Peace in the Kitchen!

Orange Juice Cake

Orange Juice Cake from Betty Crocker.

I'm posting the link so I can share the recipe which includes a Photo of the Cake.

Orange Juice Cake Recipe - BettyCrocker.com

Enjoy!

Peace in the Kitchen!

Peach Cream Pie

Colorado Peach Cream Pie

Here's what you'll need:

Preheat Oven to 400 degrees

1 - 9" unbaked Pie Shell

4 C sliced Peaches

1 1/3 C Granulated Sugar or Monk Fruit Sugar Substitute, divided.

1/3 C + 2 TBS Flour

A Pinch of Salt

1 Egg

1/2 tsp Vanilla

1 C Sour Cream

1/4 C  melted Butter

1 tsp Cinnamon

Place Peaches in a Bowl and sprinkle with 1/4 C Sugar.

Set aside while preparing the rest of the filling.

In a Medium Mixing Bowl:

3/4 C Sugar

2 TBS Flour

Salt

Egg Vanilla

Combine well.

Fold in Sour Cream.

Add Mixture to Peaches and stir to combine well.

Spoon the Mixture into the Crust.

Bake at 400 degrees for 15 minutes.

Reduce heat to 350 degrees and Bake an additional 20 minutes.  Do not turn off the Oven. Re-heat to 400 degrees for the final Bake Time with the Crust.

Remove Pie from the Oven and set aside while preparing the Crumb Topping.

In a Mixing Bowl, combine:

1/3 C Sugar

Butter

Flour

Cinnamon

Mix to combine well.

Sprinkle the Topping evenly over the Baked Pie.

Return to the Oven at 350 degrees to Bake for an additional 10 minutes.

Enjoy!

Peace in the Kitchen!

Creamsicle Cocktail

Creamsicle Cocktail

1 oz. Vanilla Vodka

1 oz. Orange Liquor

1/2 oz. Cream

1/2 oz. Milk

1/4 oz. Simple Syrup

Add Ice to a Cocktail Shaker.

Add all Ingredients.

Shake Well.

Strain into a Glass.

Add Ice from the Cocktail Shaker.

Cheers!

The Queen’s Platinum Jubilee Trifle

 https://topwithcinnamon.com/jubilee-pudding-recipe/

Fortnum and Mason held a National competition to choose the winning Pudding fit for the Queen's Platinum Jubilee. This delicious Trifle was the winner. There were 5,000 entries and 5 finalists were chosen for the final Judging. Anne and I have been to London and Windsor several times and the Bakeries are incredible. We've also enjoyed spending time at Fortnum and Mason in London. The British love their Puddings. We love the traditional Victoria sponge. I will be making this winning recipe for Christmas this year. 

I posted the link so I have permission to show all of the photographs and give proper credit to the winner and her winning recipe. Trifles have always been a popular British dessert and this one will be front and center for decades to come. 

Here's another great British dessert recipe:

A Hippy Sponge for Cream Tea!

Enjoy!

Peace in the Kitchen!

Ginger Molasses Cookies

When I got this recipe from King Arthur Baking Company, I knew I would love to make them. In order to give it full credit and be able to post the photo of the cookies, I'm posting a link to the recipe. I can see these cookies made with a Holiday inspired filling for Thanksgiving and Christmas too.

                                                                                                                          Ginger Molasses Cookies with Blueberry Filling 4.8 out of 5 stars rating 4 reviews                                                                 

Enjoy!

Peace in the Kitchen.

Cauliflower Bake

 It can also be made with Broccoli and Shredded Cheddar Cheese. The instructions are the same.

Boil the entire head of Cauliflower in a large Pot for 10 minutes.

Cut the florets into bite sized pieces.

Pour a layer of Sauce in a Pie Pan or Quiche Pan.

Top the first layer of Sauce with the Florets
 and add additional Sauce to cover the Cauliflower.
Salt and Pepper to taste.

Sprinkle the Top with Cheese.

Baked at 340 degrees for 30 - 40 minutes.

Here's what you'll need:

1 Pie Pan or Quiche Pan.

Preheat the oven to 340 degrees.

A medium sized head of Cauliflower or Broccoli.

A Jar of Alfredo Sauce or Bechamel Sauce.

Shredded Swiss Cheese for the Cauliflower and Shredded Cheddar for Broccoli.

Salt and Pepper to taste.

Instructions:

Follow Directions under each Photo.

Serve as a Side dish .

Enjoy!

Peace in the Kitchen!

Zucchini and Mozzarella Cheese Quiche

This Quiche is delicious:

Here's what you'll need:

Preheat the Oven to 400 degrees.

1 - 9" Pie Pan

1 - Purchased or Homemade Pie Crust for the 9" Pie Pan.

A Mandoline if available.

Prepare the Pan with the Crust and set aside.

3 TBS Butter

4 C thinly sliced Zucchini (about 3 Medium). I sliced them 3/8th" on a Mandoline.

1 Large Vidalia Onion sliced 1/8" on a Mandoline.

This is the Mandoline I have.

2 Large Eggs

2 tsp Dried Parsley Flakes

1/2 tsp Garlic Powder

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

1/2 tsp Pepper

2 C Shredded Mozzarella Cheese

2 tsp Dijon Mustard

In a Large Skillet on Medium Heat:

Butter until melted.

Add:

Zucchini

Onion 

Cook until tender stirring often.

Drain and Set aside to Cool slightly.

In a Mixing Bowl:

Eggs

Seasonings

Mix to combine well.

Add Cheese and Zucchini and Stir to combine well.

Spread Mustard evenly over the  bottom of the Pie Crust. 

Spoon  Zucchini Mixture into the prepared Pie Pan.

Bake 35-40 Minutes or until Golden Brown

Cover the Edge of the Crust if needed to prevent burning.

Remove from Oven to a Rack to Cool.

Enjoy!

Peace in the Kitchen.

Tomato and Gruyère Cheese Tart

 This delicious Tart is made in a Quiche Dish.

Here's what you'll need:

Preheat the Oven to 350 degrees.

One 9" Quiche Dish

10" Pie Crust either purchased or homemade.

2 TBS Butter

1 Leek, trimmed and sliced thin.

8 oz. of Fresh Mushrooms, sliced to equal 3 C.

1 TBS Dry Sherry or Hearty Burgundy Win

1/4 tsp Salt

1 1/2 C Shredded Gruyère Cheese, divided.

1 Tomato, sliced.

Fit the Crust into the Quiche Dish.

In a Large Skillet on Medium Heat:

Butter until melted.

Add:

Leek, cook 8-10 minutes.

Add:

Mushrooms

Sherry 

Salt

Stir to combine well and cook for 2-3 minutes.

Remove from Heat and Cool.

Spoon into the Quiche Dish.

Sprinkle Half of the Cheese over the top of the Filling.

Evenly overlap the Tomato slices on top of the Cheese.

Sprinkle with remaining Cheese.

Bake for 20 - 30 minutes until Golden Brown.

Remove from the oven and transfer to a Rack to Cool for 5 minutes.

Enjoy!

Peace in the Kitchen!

Gruyère Cheese Soufflé

Gruyère Soufflé

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Soufflè Dish

2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyère Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.

In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.

Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.

Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.

Enjoy!
Peace in the Kitchen!

Egg in a Bun (microwaved)

 This is an easy and quick meal. It's a Roll, a Hamburger Bun or a Brioche Roll, a pat of Butter, an Egg, 4 small pieces  of your favorite Cheese, Salt and Pepper.

Sometime I don't want a big meal and this is just enough.

Cut out a circle in the top of the Roll, leaving some on the bottom and mash it down with your finger to create an indentation. 

If it's a 2 part Bun, cut the circle out of the top and create a circle in the bottom half but don't cut it out, simply mash it  down with your finger to create an indentation and place the top back on.

Place butter in the hole.

Add an Egg in the Roll, prick the Yolk with a Knife or Fork because it's going to be Microwaved.

Place 3-4 small thin sliced pieces of Cheese around the Egg.

Place it in a Plate

Heat in the Microwave for  1  minute.

Salt and Pepper to taste.

Enjoy!

Peace in the Kitchen!

Cole Slaw

 I grew up in Michigan and Summer Picnics always included Potato Salad and Cole Slaw. 

Here's what you'll need:

Food Processor with Shredding Disc.

A Large Mixing Bowl

1 Head of Cabbage finely shredded  and chopped into small pieces with a Chef's Knife to make 8 Cups. If the head of cabbage is dense enough to add slices to the Food Processor then do that, otherwise if it's a Loose Head, which I've experienced, it's difficult to Shred so I just Cut it with a Chef's Knife.

3/4  C  Shredded Carrot in the Food Processor.

1/2 C finely diced  Onion.

1/2 C Mayonnaise

1/3 C Granulated Sugar

1/4 C Buttermilk

2 1/2 TBS Lemon Juice (Fresh is Best)

1 1/2 TBS White Vinegar

 1 tsp Salt

1 tsp Black Pepper

Instructions:

In a Large Mixing Bowl:

Mayonnaise

Sugar

Buttermilk

Lemon Juice

Vinegar

Salt

Pepper

Whisk to Combine until Creamy Smooth.

Add:

Cabbage

Carrot

Onion

Stir by Hand to Combine well.

Cover and Refrigerate at least 2 Hours before serving, or it will taste even better overnight.

Stir well before serving.

Enjoy!

Peace in the Kitchen!

1/2 cup mayonnaise 1/3 cup sugar 1/4 cup milk 1/4 cup buttermilk 2 1/2 tablespoons lemon juice 1 1/2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups finely chopped cabbage (approx. 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion Directions: * Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice) * Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth * Add cabbage, carrots, and onions. Mix well. * Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.

Enjoy!
Peace in the Kitchen!

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies:

Here's a basic Mennonite/Amish Oatmeal Cookie Recipe

I added the pecans because I'm from Texas!

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A Cookie Sheet Pan lined with Parchment Paper.

A Small Cookie Scoop.

1 C Shortening

1 C Sugar

1 C Brown Sugar

3 Eggs

1 tsp Vanilla

2 1/2 C Flour

2 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

2 C Old Fashioned  or Quick Oats

1 C Raisins

1 C chopped Pecans ( Texans put Pecans in everything)

In a Bowl, cream together:

Shortening

Both Sugars

Add Eggs, 1 at a time

Add Vanilla

In another Bowl,  sift together:

Flour

Baking Soda

Salt

Cinnamon

Add Dry Ingredients to Wet Ingredients

Fold in:

Oatmeal

Raisins

Pecans

Use a Small Cookie Scoop and place 2" apart on a Parchment Paper lined Cookie Sheet Pan

Bake at 350 degrees for 10 - 11 minutes, just until Golden Brown.

Cool for 10 minutes on the Cookie Sheet Pan then remove Cookies to a Cooling Rack to cool completely.

Enjoy!

Peace in the Kitchen!

Holiday Cranberry Pecan Bread

 This is such an iconic Loaf Bread to serve during Thanksgiving and Christmas. My Grandmother always made it for Christmas.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Loaf Pan brushed well with Pan Release Mix: Recipe to follow.

 A Standard Loaf Pan is 8 1/2" X 4 1/2" X 2 1/2".

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs. This is absolutely a Best of the Best Recipe. 

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

1 C Granulated Sugar or Monk Fruit Sugar Substitute. 

2 T. Butter, room temperature

1 Egg, beaten

2 C Flour

1 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

3/4 C Fresh Orange Juice

2 TBS.  Orange Zest

1 1/2 C Fresh Cranberries, Chop them. (measure them, then chop them)

1/2 C Chopped Pecans

In a Bowl:

Sugar

Butter Egg

Blend together by hand until completely incorporated.

Add:

All remaining ingredients.

Mix until well combined.

Spoon into the Loaf Pan.

Bake 45 - 50 Minutes.

Enjoy!

Peace in the Kitchen!

Aperol Spritzer

 This is a refreshing Summer Cocktail.

Here's what you'll need:

A Wine Glass filled with Ice.

3 oz. Prosecco

2 oz. Aperol

1 oz. Club Soda

(Add all ingredients to the Wine Glass)

Garnish with a Slice of Orange.

Enjoy!

Peace in the Kitchen!

Mixed Vegetable Casserole

 Mixed Vegetable Casserole

This is my Emile Henry 9" X 13" Casserole Dish.

Choose either Cream of Mushroom or Cream of Celery Soup.

Here's what you'll need:

A 9" X 13" Casserole Dish. (Sprayed with a Vegetable Spray)

1/2 C Water

1 - 10 0z. package of Frozen Mixed Vegetables. your choice.

1/2 C Diced Onions

1/2 C Diced Celery

1/2 tsp Salt

1 - 10 1/2 oz Can of Cream of Mushroom or Cream of Celery Soup

1/2 C Packaged Poultry Stuffing Mix

1/2 tsp Dried Basil

1/2 tsp Dried Marjoram

2 TBS Butter, melted

In a Saucepan on Medium High Heat:

Water 

Vegetables

Onion

Celery

Salt

Cook Uncovered until the Vegetables are tender.

Drain Well.

Add:

Soup, Mix well.

Transfer to the Casserole Dish.

In a Small Mixing Bowl:

Stuffing Mix

Basil

Marjoram

Melted Butter

Mix well.

Sprinkle evenly with the Stuffing Mix.

Bake 30 minutes.

Remove Pan to a Cooling Rack for 5 minutes before serving.

Enjoy!

Peace in the Kitchen!

Peanut Butter Cups

 I love Peanut Butter Cups and these are so easy to make at home.

Here's what you'll need:

A Miniature Muffin Pan with Paper Liners or a Silicone Miniature Muffin Pan.

1/2 C Creamy or Crunchy Peanut Butter

1 C Dark Chocolate Chips

1 tsp Coconut Oil

1 tsp Vanilla 

1 TBS Maple Syrup

1/2 tsp Salt

Melt Chocolate in a Microwave or a Double Boiler until Creamy Smooth.

Spoon 1/2 TBS of Melted Chocolate into each Cup of the Mold.

Refrigerate for 20 minutes to Harden the Chocolate.

PEANUT BUTTER FILLING

In a Small Mixing Bowl:

Peanut Butter

Coconut Oil

Vanilla 

Maple Syrup

Mix well until completely incorporated.

Add. 1 tsp of Peanut Butte filling to each Cup.

Top off with remaining Melted Chocolate. (Re heat the Chocolate if necessary)

Refrigerate an additional 30 minutes.

OPTIONS:

Top off with Sea Salt.

Add Crushed Nuts of Choice to the Peanut Butter Filling.

Drizzle the top with Caramel Sauce or melted White Choolate.

Enjoy!

Peace in the Kitchen!