Mennonite Rhubarb Crisp

This recipe comes from The Melting Pot of Mennonite Cookery published in 1974.

I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.

Mix:
3 C Rhubarb, cut into small pieces
1 Egg, beaten
1/4 tsp Mace (Nutmeg)
3/4 C Sugar
2 TBS Flour

Put into a greased baking dish and cover with the following Crumb mixture.

1/4 C Butter
1/3C Brown Sugar
2/3C Flour

Bake at 350 degrees for 30 minutes.

Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.
Cut the Butter into pieces.
Cut the Butter into the dry ingredients with a pastry cutter or two knives.

Serve with Vanilla Ice Cream or Homemade Whipped Cream

Enjoy!
Peace in the Kitchen!

Baked Doughnuts / Basic and Apple Cider !

When I was little, my Grandmother made , what she called "Fried Cakes". I loved them and she knew it. She made them whenever I visited my Grandparents. To this day, it's the only Doughnut that I eat.

As I get older, I try to avoid fried food. I decided to experiment with Baked Doughnuts, because of the childhood memory and that fondness of the Fried Cake.

I bought a mini doughnut pan at Christmas, to experiment with various Baked Doughnuts.
I learned a few things.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain. I also learned that I didn't like any of the Doughnuts that I baked and I decided that the Mini Pan had to go, in favor of a full sized Doughnut Pan.


Here's my recipe for a basic Baked Doughnut in a full sized pan.

2C Flour
3/4 C Sugar
2 tsp Baking Powder
1/2 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted

In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt

I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter

Pour wet ingredients into dry ingredients and mix well

Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 375 degrees for 12 minutes
Cool pan completely and move doughnuts to a rack to cool

You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.


Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.

I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.

Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.

I did not Glaze these Doughnuts. We ate them with various Jams, Nutella and Chocolate Syrup

Enjoy!
Peace in the Kitchen!

Baked Apple Cider Doughnuts:

Non Stick Vegetable Spray

3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar

Spray a 6 count Doughnut Pan

Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well

Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well

Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .

Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean

Four  options to top the Doughnuts:

Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .

Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup

Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.

Options #3
Chocolate Glaze:
1/2 C butter  (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar

In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well

Add chocolate and whisk until chocolate has completely melted

Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts

Allow Glaze to set 30 minutes before serving.

Option#4
Powdered sugar glaze:

1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.

Enjoy!
Peace in the Kitchen!


Apple Cider Doughnuts #2


Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees


3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar


Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well

In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well

Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.

In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.

While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.

Enjoy!
Peace in the Kitchen!

Triple Chocolate Cake !

What could be better than a Chocolate Cake?, a Triple Chocolate Cake!

1 (18.25oz.) box of Devil's Food Cake Mix (Duncan Hines)
1 (6oz.) box of Instant Chocolate Pudding Mix  (Jello)
1 C Sour Cream
1 C Vegetable Oil
4 Eggs, beaten
1/2 C Warm Water
2 C Semi Sweet Chocolate Chips (Ghirardelli)

In a large bowl:
Cake Mix
Pudding Mix
Sour Cream
Oil
Eggs
Water
Mix Well

Fold in the Chocolate Chips

Pour the batter into a well greased 12C Bundt Pan ( I use Pan Release) it's listed under my Tips,Hints and more.
Bake 50 - 55 minutes
Cool at least  1 hour before inverting onto a plate

Enjoy!
Peace in the Kitchen!

Guacamole

I read the weekly column in our local newspaper titled Taste.

Sometimes I like to talk about the feature of the week and research it.
I did an article on Hot Chocolate and today the feature is Guacamole.

Here are some of the suggestions for Guacamole that inspired me to write about it.
I found some of these odd.

Cumin
Bacon
Corn
Shrimp
Mango
Olive Oil
Garlic Powder ( I know many recipes use this)
Black Pepper
Hot Sauce
Mayonnaise
Sour Cream

Guacamole should not be a mushy, pasty, creamed in the blender with sour cream or mayonnaise mixture.
It shouldn't be overpowered by garlic.
The taste of the Avocado should be the dominant flavor.

I realize this is only my opinion and tastes vary. I write many of my recipes for friends that don't live in Texas and friends around the World.

The Aztecs created the Avocado concoction.
The name comes from the Nahuati language.
Ahuacamolli, meaning Avocado Sauce.
Ahuacati, meaning Avocado and Mole, meaning Sauce.

The Avocado is often used in Salads, mashed onto Bread in Sandwiches and in Soups.
The best use of the Avocado is creating Guacamole.

Here is what I consider to be the Best of the Best recipe for Guacamole.

2 Avocados, diced
1/4 C minced White Onion
1 TBS minced Jalapeno
2 TBS finely chopped Fresh Cilantro
3/4 tsp Salt
1/2 C finely chopped Plum or Roma Tomato
2 tsp Fresh Lime Juice

In a bowl:
2 TBS Onion
Jalapeno
1 TBS Cilantro
Salt
Mash this mixture with the back of a spoon or in a Mortar with Pestle to create a paste.

Add the Avocado
Fold in Tomato and remaining Onion, Cilantro and Lime Juice

Serve with Tortilla Chips

Enjoy!
Peace in the Kitchen!

Orange or Lime Poppy Seed Cookies

350 degree oven
Here are 2 versions. Choose either Orange or Lime and use the Zest and Juice of either to make these cookies. I happen to like Lime!


1 1/2 C Flour
1/2 tsp Baking Powder
1/4 tsp salt
1 TBS Poppy Seeds
8 TBS Butter, room temperature
2/3 C Sugar
2 TBS Orange or Lime Zest
1 Egg

Glaze:
1/2 C Powdered Sugar/Confectioner's Sugar
2 TBS freshly squeezed Orange or Lime Juice


Line 2 baking sheets with parchment paper
In a Small bowl whisk:
Flour
Baking Powder
Salt
Poppy Seeds
Set Aside

In an Electric Mixer with the paddle attachment:
Cream together the Butter and Sugar on medium-high until light and fluffy, about 2 minutes
Mix in Egg and Zest until well blended
Mix in dry ingredients on low until incorporated

Using a Cookie Scoop, drop dough onto the baking sheets about 2" apart

Bake for 9 - 11 minutes / do not let the tops brown

Cool 2 minutes and then transfer to a cooling rack and cool completely before glazing

Glaze:
Whisk Sugar & 2 TBS of Juice
Add more Sugar if necessary to have a good consistency to drizzle over the cookies

Allow Glaze to cool completely before serving

Enjoy!
Peace in the Kitchen!

Fish & Chips Batter , also used for a Vegetarian version

We were in England in December.
We ate at a very old and traditional Pub on Carnaby Street.

My wife ordered Fish & Chips and I asked the waitress if they had any Vegetarian items available?
She told me they made a Vegetarian version of their Fish & Chips made with pieces of Haloumi Cheese fried in the same batter.

It was served with Chips and Mushy Peas.
It was delicious. I was impressed
It was the first time I'd heard of Vegetarian Fish & Chips.


Here's the Batter:

8 ounces of Self Rising Flour plus Flour for dusting
Salt & Pepper to taste
10 ounces of Cold Lager Beer

Sift the Flour and a pinch of Salt into a large bowl
Whisk in the Beer to create a thick batter

Add more Beer if it's too thick
It should be the consistency of thick Cream and coat the back of a wooden spoon

Season it with Salt and Pepper to taste
Coat the Filets or pieces of Cheese and cook in Hot Oil for 8-10 minutes until golden brown and crispy
Remove, drain and keep warm in the oven

Serve with Chips (Fries) and Mushy Peas

Enjoy!
Peace in the Kitchen!

Leftover Mashed Potato Pancakes

I happen to like potato pancakes, this one is made from mashed potatoes.
We've all had leftover mashed potatoes and here's the perfect recipe to use them.

2 C Mashed Potatoes
2 Eggs, beaten
1/4 C Flour
1/4 TSP Salt
1/4 TSP Pepper
1/4 TSP Garlic Powder
2 TBS Diced Onion
1 TBS Chopped Chives
2 TBS Grated Cheddar Cheese

Oil or Crisco for frying
Sour Cream and Applesauce for Garnish

Mix all ingredients together
Pour batter by the spoonful in a pan preheated with Oil or Crisco
Brown on both sides

EnjoyPeace in the Kitchen!