Tuesday, November 27, 2012
Pastry Cream and Pistachio Cream Filling
This is the best and easiest pastry cream I've ever made.
My Favorite Pastry Cream:
It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling
This is definitely a Best of the Best recipe!
1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.
Pistachio Cream Filling:
I posted a recipe for a Pistachio Torte and the filling is Pistachio Pastry Cream.
To make it, add 1 1/2 C of finely ground Unsalted Pistachios to this recipe. Fold them in by hand at the end of this recipe, after the Pudding is added and the Mixture is Creamy Smooth.
Enjoy!
Peace in the Kitchen!
Texas Caviar
This is definitely a Best of the Best Recipes from my archived files.
I love this recipe. There isn't a single flavor that overpowers another.
I dice each ingredient so they are the same size
1 can Pinto Beans, drained
1 can Black Beans, drained
1 can Corn, drained
1 medium onion, diced
1 can of chopped Black Olives, drained
1 Jalapeno, diced
1 (4oz. can) Chopped Green Chiles, drained
1 Green Pepper, diced
1 Red Pepper, diced
Dressing:
1/2 C Red Wine Vinegar
1/2 C Olive Oil
1/3 C sugar
1/2 tsp Adobo Seasoning, or Garlic Powder if you can't find Adobo
Mix dressing ingredients in a Mason Jar and shake until the sugar is dissolved
Mix all Caviar ingredients together with the dressing and refrigerate before serving.
Enjoy!
Peace in the Kitchen!
I love this recipe. There isn't a single flavor that overpowers another.
I dice each ingredient so they are the same size
1 can Pinto Beans, drained
1 can Black Beans, drained
1 can Corn, drained
1 medium onion, diced
1 can of chopped Black Olives, drained
1 Jalapeno, diced
1 (4oz. can) Chopped Green Chiles, drained
1 Green Pepper, diced
1 Red Pepper, diced
Dressing:
1/2 C Red Wine Vinegar
1/2 C Olive Oil
1/3 C sugar
1/2 tsp Adobo Seasoning, or Garlic Powder if you can't find Adobo
Mix dressing ingredients in a Mason Jar and shake until the sugar is dissolved
Mix all Caviar ingredients together with the dressing and refrigerate before serving.
Enjoy!
Peace in the Kitchen!
Monday, November 26, 2012
Texas Cranberry Margarita #1
What a great cocktail for a Texas Christmas Party!
Texas Cranberry Margarita #1
1/4 C fresh lime juice
1/4 C Triple Sec
1/2 C of your favorite Tequila ( I recommend the good stuff, don't save money here)
1/2 C Cranberry Juice ( the real stuff, not that cocktail mix)
Lime wedges
You'll need a cocktail shaker and some ice to prepare these.
You know, shaken, not stirred, like a good James Bond Martini.
Put some ice in the cocktail shaker and fill with the first four ingredients.
Put the top on and shake like crazy!
Pour into 4 glasses, either on the rocks or straight up!
Squeeze a lime wedge and toss one in each glass.
Happy Holidays Y'all!
Enjoy!
Peace in the Kitchen
Texas Cranberry Margarita #1
1/4 C fresh lime juice
1/4 C Triple Sec
1/2 C of your favorite Tequila ( I recommend the good stuff, don't save money here)
1/2 C Cranberry Juice ( the real stuff, not that cocktail mix)
Lime wedges
You'll need a cocktail shaker and some ice to prepare these.
You know, shaken, not stirred, like a good James Bond Martini.
Put some ice in the cocktail shaker and fill with the first four ingredients.
Put the top on and shake like crazy!
Pour into 4 glasses, either on the rocks or straight up!
Squeeze a lime wedge and toss one in each glass.
Happy Holidays Y'all!
Enjoy!
Peace in the Kitchen
Sunday, November 25, 2012
Tex-Mex Rice Casserole
I've spent the morning playing around with a new recipe.
My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!
Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!
I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.
This recipe is quite spicy and very....... Tex-Mex!
This recipe could easily be cut in half, it makes enough for a family gathering or a block party!
4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)
4 cloves of garlic, roughly chopped
2 stalks of celery, roughly chopped
1 large onion, chopped
2 C long grain white rice
2 C long grain brown rice
2- 14.5 oz. cans of diced tomatoes with juice
1- 10 oz. can Rotel Tomatoes with Chiles, with juice
1- 4oz. can diced green chile peppers.
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 tsp Adobo Seasoning
1 tsp salt
1/2 tsp black pepper
6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.
2C freshly grated Sharp Cheddar Cheese
2C Shredded Mexican Blend Cheese
Fresh Cilantro, chopped, for garnish
Pickled Jalapenos for garnish
Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)
Saute onion, celery and garlic about 5 minutes, stirring constantly
Reduce heat to simmer , add rice, stir constantly for 5 minutes
Add tomatoes, Rotel and green chiles
Add all spices and seasoning and stir to combine well
Add broth and bring to a boil
Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally
At this stage, I added an additional 2 C of water, stir well and then continue....
Top with Cheddar Cheese and bake at 375 for 15 minutes
After baking, remove from oven, top with Mexican Blend Cheese, cover
and allow the cheese to melt.
Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.
I serve my Black Peppered Cheese Bread with it.
After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.
This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)
I added a 14.5 0z. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.
I diced half of an onion and added that too.
It's very forgiving, you can make according to your own personal taste.
That's the way we do it in Texas!
Enjoy!
Peace in the Kitchen!
My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!
Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!
I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.
This recipe is quite spicy and very....... Tex-Mex!
This recipe could easily be cut in half, it makes enough for a family gathering or a block party!
4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)
4 cloves of garlic, roughly chopped
2 stalks of celery, roughly chopped
1 large onion, chopped
2 C long grain white rice
2 C long grain brown rice
2- 14.5 oz. cans of diced tomatoes with juice
1- 10 oz. can Rotel Tomatoes with Chiles, with juice
1- 4oz. can diced green chile peppers.
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 tsp Adobo Seasoning
1 tsp salt
1/2 tsp black pepper
6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.
2C freshly grated Sharp Cheddar Cheese
2C Shredded Mexican Blend Cheese
Fresh Cilantro, chopped, for garnish
Pickled Jalapenos for garnish
Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)
Saute onion, celery and garlic about 5 minutes, stirring constantly
Reduce heat to simmer , add rice, stir constantly for 5 minutes
Add tomatoes, Rotel and green chiles
Add all spices and seasoning and stir to combine well
Add broth and bring to a boil
Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally
At this stage, I added an additional 2 C of water, stir well and then continue....
Top with Cheddar Cheese and bake at 375 for 15 minutes
After baking, remove from oven, top with Mexican Blend Cheese, cover
and allow the cheese to melt.
Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.
I serve my Black Peppered Cheese Bread with it.
After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.
This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)
I added a 14.5 0z. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.
I diced half of an onion and added that too.
It's very forgiving, you can make according to your own personal taste.
That's the way we do it in Texas!
Enjoy!
Peace in the Kitchen!
Wednesday, November 21, 2012
Almond, Apricot Amaretto Bars
Almond, Apricot Amaretto Bars.
This is an original recipe based on another one that I make into a Sliced Log Cookie.
This is a No Bake Recipe.
The Log recipe made the finals two years ago in the Dallas Morning News/Central Market Holiday Cookie Contest.
1 - 12 ounce box of Vanilla Wafer cookies
1 - pound of Almonds, Roasted with Skins On. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
1 - pound of Dried Turkish Apricots
8 TBS Butter, melted
1 - 14 ounce can of Sweetened Condensed Milk
6 oz. of Semi Sweet Chocolate Chips. (I use Ghirardelli.)
6 oz. of Dark Chocolate Chips. (I use Ghirardelli bittersweet.)
1/3 C Amaretto
1/4 tsp Vanilla
Vegetable cooking spray
1 - 9 x13" Casserole Dish
Aluminum foil
Finely chop the Wafers in a Food Processor
Roughly chop the Almonds by hand.
Roughly chop the Apricots by hand.
In a large Stock Pot or 8 quart Bowl:
Mix the Wafers, Almonds and Apricots together by hand until well combined.
I use my hands for this step.
Whisk melted Butter and Condensed Milk together.
Stir in Amaretto and Vanilla.
Add this to the Cookie Mixture and combine well.
Press the mixture evenly into the Casserole Dish.
Cover with Foil and refrigerate 30 minutes.
Melt Semi Sweet Chocolate Chips in a Microwave and spread over the Cookie Mixture.
Refrigerate 15 minutes or until firm.
Melt Dark chocolate Chips in a Microwave and spread over the first layer of Chocolate.
Cover and refrigerate 15 minutes or until firm.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Skillet Cookies
Another vintage recipe that Aunt Faye made.
I use a cast iron skillet.
The next time I make them I will add photos.
Skillet Cookies
2 TBS butter
1 C chopped dates
2 eggs
1 C sugar
3 C Rice Krispies
1/2 C chopped nuts ( I'm in Texas now, so that means Pecans)!
Melt butter in the skillet on low heat.
Add dates,sugar & eggs.
Stir constantly for 5 minutes.
Cool slightly.
Stir in cereal & nuts.
Sprinkle a sheet of waxed paper with
confectioner's sugar.
Make a roll of the cookie mixture & roll in the paper.
Chill & slice.
Enjoy!
Peace in the Kitchen!
I use a cast iron skillet.
The next time I make them I will add photos.
Skillet Cookies
2 TBS butter
1 C chopped dates
2 eggs
1 C sugar
3 C Rice Krispies
1/2 C chopped nuts ( I'm in Texas now, so that means Pecans)!
Melt butter in the skillet on low heat.
Add dates,sugar & eggs.
Stir constantly for 5 minutes.
Stir in cereal & nuts.
Sprinkle a sheet of waxed paper with
confectioner's sugar.
Make a roll of the cookie mixture & roll in the paper.
Chill & slice.
Enjoy!
Peace in the Kitchen!
Sunday, November 18, 2012
Black Peppered Cheese Bread
I bought a new cast iron loaf pan this weekend and I decided that the first thing I would make in it is Black Peppered Cheese Bread.
I love bread, I love cheese and ......... I love freshly ground black pepper!
So....... Black Peppered Cheese Bread it is!
It tastes great.
I've decided to add jalapeno to the next batter.
We even toast it !
Another hint: If you have leftovers, cube the bread, bake it at 400 degrees for 15 minutes or until
golden brown and use the croutons for soup.
I have a recipe on the blog for Texas Onion Soup and these croutons are perfect for that soup.
2 C flour
1 tsp sugar
1 C shredded sharp cheddar cheese
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 C buttermilk
1/2 C butter, melted
2 eggs
In a bowl combine:
flour
sugar
cheese
sugar
baking powder
baking soda
salt
pepper
In a small bowl whisk together:
eggs, melted butter
milk
Add liquid ingredients to dry ingredients with a spoon,
just enough to wet all of the ingredients.
Pour the batter into a well buttered or vegetable oiled loaf pan.
Bake at 350 for 35 - 40 minutes.
Cool about 15 minutes before releasing the bread from the pan.
Enjoy!
Peace in the Kitchen!
I love bread, I love cheese and ......... I love freshly ground black pepper!
So....... Black Peppered Cheese Bread it is!
It tastes great.
I've decided to add jalapeno to the next batter.
We even toast it !
Another hint: If you have leftovers, cube the bread, bake it at 400 degrees for 15 minutes or until
golden brown and use the croutons for soup.
I have a recipe on the blog for Texas Onion Soup and these croutons are perfect for that soup.
2 C flour
1 tsp sugar
1 C shredded sharp cheddar cheese
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 C buttermilk
1/2 C butter, melted
2 eggs
In a bowl combine:
flour
sugar
cheese
sugar
baking powder
baking soda
salt
pepper
In a small bowl whisk together:
eggs, melted butter
milk
Add liquid ingredients to dry ingredients with a spoon,
just enough to wet all of the ingredients.
Pour the batter into a well buttered or vegetable oiled loaf pan.
Bake at 350 for 35 - 40 minutes.
Cool about 15 minutes before releasing the bread from the pan.
Enjoy!
Peace in the Kitchen!
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