This is another Best of the Best recipes.
It's a decadent dessert.
I have no idea where the recipe originated.
I've made it since 1974
Tortoni's was a Parisian Cafe on the Boulevard des Italiens.
It opened in 1798 by a man from Naples, Italy
Maybe I got it while traveling in Europe in the early 70's.
1 C (8oz.) Crushed Pineapple in juice
3 large Bananas
1 box (3 3/4 oz.) of Instant Vanilla Pudding Mix
1/2 C Sour Cream
1/2 C chopped Candied Cherries
1/4 C Toasted Coconut Flakes
1/4 C Chopped Walnuts
1 C Whipped Cream or Whipped Topping
Drain the Pineapple and reserve 1/4C of the juice
Peel and slice the Bananas into a Food Processor and puree.
In a separate bowl, combine:
Pudding Mix
Pineapple Juice
Sour Cream
Mix by hand until smooth
Mix in:
Banana Puree
Pineapple
Cherries
Coconut
Walnuts
Fold in the Whipped Topping
Spoon into six 1C dessert glasses and freeze overnight
Let stand at room temperature about 30 minutes before serving
Garnish with sliced Bananas.
Enjoy!
Peace in the Kitchen!
Sunday, February 24, 2013
Cream of Rhubarb Pie
This recipe is also from my Best of the Best recipe book.
I've had this one since 1974
Cream of Rhubarb Pie:
Oatmeal Crust:
1/2 C Butter
1/4 C Sugar
1 tsp Vanilla
1/2 tsp Salt
1 C Flour
3/4 C Rolled Oats
Filling:
1 C Sugar
2 TBS Flour
1/8 tsp Salt
2 Egg Yolks, beaten
3 C diced Rhubarb
Meringue:
3 Egg Whites
1/3 C Sugar
1/8 tsp Salt
1/2 tsp Vanilla
Preparation:
Crust:
Cream together, in a Stand Mixer:
Butter
Sugar
Vanilla
Salt
Mix in the Flour and Oats
When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.
Chill the Dough
Filling:
In a separate bowl, mix:
Sugar
Flour
Salt
Combine Rhubarb and enough water to cover the Rhubarb in a saucepan
Cover and bring to a boil
Stir Flour mixture into the saucepan and continue to boil
Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture
Allow to simmer 1 minute
Pour the mixture into the Crust
Bake at 375 degrees for 25 minutes
Meringue:
In a Stand Mixer or with a Hand Mixer:
Combine Egg Whites and Salt , beat until soft peak form.
Gradually add the Sugar and continue to beat until stiff peaks form
Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes
Enjoy!
Peace in the Kitchen!
I've had this one since 1974
Cream of Rhubarb Pie:
Oatmeal Crust:
1/2 C Butter
1/4 C Sugar
1 tsp Vanilla
1/2 tsp Salt
1 C Flour
3/4 C Rolled Oats
Filling:
1 C Sugar
2 TBS Flour
1/8 tsp Salt
2 Egg Yolks, beaten
3 C diced Rhubarb
Meringue:
3 Egg Whites
1/3 C Sugar
1/8 tsp Salt
1/2 tsp Vanilla
Preparation:
Crust:
Cream together, in a Stand Mixer:
Butter
Sugar
Vanilla
Salt
Mix in the Flour and Oats
When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.
Chill the Dough
Filling:
In a separate bowl, mix:
Sugar
Flour
Salt
Combine Rhubarb and enough water to cover the Rhubarb in a saucepan
Cover and bring to a boil
Stir Flour mixture into the saucepan and continue to boil
Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture
Allow to simmer 1 minute
Pour the mixture into the Crust
Bake at 375 degrees for 25 minutes
Meringue:
In a Stand Mixer or with a Hand Mixer:
Combine Egg Whites and Salt , beat until soft peak form.
Gradually add the Sugar and continue to beat until stiff peaks form
Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes
Enjoy!
Peace in the Kitchen!
Rhubarb Crunch
Here's another favorite recipe using Rhubarb.
Rhubarb Crunch
1 C Flour, sifted
3/4 C Uncooked Oats
1 C Packed Brown Sugar
1/2 C Butter, melted
1 tsp Cinnamon
4 C diced Rhubarb
1 C Sugar
2 TBS Cornstarch
1 C Water
1 tsp Vanilla
Mix together:
Flour
Oats
Brown Sugar
Cinnamon
Butter
Press half of this crumb mixture into a 9"X 9" pan, prepared with Pan Release (recipe in my Hints and Tips)
Add the Rhubarb mixture
Combine, in a saucepan
Sugar
Cornstarch
Water
Vanilla
Cook this mixture until thick and clear
Pour over the Rhubarb
Top with the remaining crumb mixture
Bake at 350 degrees for 1 hour
Enjoy!
Peace in the Kitchen!
Rhubarb Crunch
1 C Flour, sifted
3/4 C Uncooked Oats
1 C Packed Brown Sugar
1/2 C Butter, melted
1 tsp Cinnamon
4 C diced Rhubarb
1 C Sugar
2 TBS Cornstarch
1 C Water
1 tsp Vanilla
Mix together:
Flour
Oats
Brown Sugar
Cinnamon
Butter
Press half of this crumb mixture into a 9"X 9" pan, prepared with Pan Release (recipe in my Hints and Tips)
Add the Rhubarb mixture
Combine, in a saucepan
Sugar
Cornstarch
Water
Vanilla
Cook this mixture until thick and clear
Pour over the Rhubarb
Top with the remaining crumb mixture
Bake at 350 degrees for 1 hour
Enjoy!
Peace in the Kitchen!
Rhubarb Mousse
It's time for another one of my recipes from the Best of the Best book that I've collected since 1975.
I grew up in Michigan and Rhubarb was plentiful, unlike now ,where I live in Texas.
We visited family in Kansas one summer and Rhubarb grows well in Kansas.
I bought a plant while we were there and told the nursery I would bring them a Rhubarb Pie after I harvested my Rhubarb.
Well, that never hapened. We really can't grow it here.
I have to rely on keeping frozen Rhubarb available at all times, since I remember all of my Grandmother's Rhubarb creations, Rhubarb Sauce, Strawberry Rhubarb Pie, Rhubarb Crisp, Rhubarb Crunch, Cream of Rhubarb Pie and this........ Rhubarb Mousse!
2 C sliced Rhubarb
1/2 C Water
1/2 C Sugar
1 (3 oz.) box of Strawberry Jello
1/2 C Cold Water
1 C Whipped Cream or Cool Whip
Mix the first 3 ingredients together in a saucepan and bring to a boil and cook for about 8 minutes
Add the Jello, stirring until completely dissolved
Remove from heat add the Cold Water
Chill until slightly thickened
Whip the mixture
Add the Whipped Topping and Refrigerate
Enjoy!
Peace in the Kitchen!
I grew up in Michigan and Rhubarb was plentiful, unlike now ,where I live in Texas.
We visited family in Kansas one summer and Rhubarb grows well in Kansas.
I bought a plant while we were there and told the nursery I would bring them a Rhubarb Pie after I harvested my Rhubarb.
Well, that never hapened. We really can't grow it here.
I have to rely on keeping frozen Rhubarb available at all times, since I remember all of my Grandmother's Rhubarb creations, Rhubarb Sauce, Strawberry Rhubarb Pie, Rhubarb Crisp, Rhubarb Crunch, Cream of Rhubarb Pie and this........ Rhubarb Mousse!
2 C sliced Rhubarb
1/2 C Water
1/2 C Sugar
1 (3 oz.) box of Strawberry Jello
1/2 C Cold Water
1 C Whipped Cream or Cool Whip
Mix the first 3 ingredients together in a saucepan and bring to a boil and cook for about 8 minutes
Add the Jello, stirring until completely dissolved
Remove from heat add the Cold Water
Chill until slightly thickened
Whip the mixture
Add the Whipped Topping and Refrigerate
Enjoy!
Peace in the Kitchen!
Saturday, February 23, 2013
Aebleskivers
I purchased an Aebleskiver Pan from a local Kitchen Store a year ago. I'd been using a pre packaged mix to make the Aebleskivers.
I recently found a cast iron Aebelskiver pan at an antique mall.
I realized that I wanted to use a batter from scratch.
They're a Danish type pancake cooked in the shape of a ball.
They're cooked on a stovetop.
Batter is poured into the well and traditionally included bits of Apple inside.
After pouring 1/2 of the batter in each well, you can add a small amount of jam and cover with remaining batter.
We have filled them with:
Nutella
a piece of Chocolate
Lemon Curd
Peanut Butter
You can customize them to your own taste
Here's the recipe:
2 Egg Whites
2 C Flour
2 tsp Baking Powder
1 TBS Sugar
1/2 tsp Baking Soda
1/2 tsp Salt
2 Egg Yolks
4 TBS Butter, melted
2 C Buttermilk
Vegetable Oil for the well of the pan
Beat Egg Whites with an electric mixer until they hold a peak, set aside
Mix:
Flour
Baking Powder
Salt
Baking Soda
Sugar
Egg Yolks
Butter
Buttermilk
Beat until smooth and then fold in the Meringue.
Put 1 TBS of Oil in each well
Pour in 2 TBS of Batter in each well
As soon as they bubble around the edge, flip them with a wooden skewer or a spoon
Keep turning until cooked well
Enjoy!
Peace in the Kitchen!
I recently found a cast iron Aebelskiver pan at an antique mall.
I realized that I wanted to use a batter from scratch.
They're a Danish type pancake cooked in the shape of a ball.
They're cooked on a stovetop.
Batter is poured into the well and traditionally included bits of Apple inside.
After pouring 1/2 of the batter in each well, you can add a small amount of jam and cover with remaining batter.
We have filled them with:
Nutella
a piece of Chocolate
Lemon Curd
Peanut Butter
You can customize them to your own taste
Here's the recipe:
2 Egg Whites
2 C Flour
2 tsp Baking Powder
1 TBS Sugar
1/2 tsp Baking Soda
1/2 tsp Salt
2 Egg Yolks
4 TBS Butter, melted
2 C Buttermilk
Vegetable Oil for the well of the pan
Beat Egg Whites with an electric mixer until they hold a peak, set aside
Mix:
Flour
Baking Powder
Salt
Baking Soda
Sugar
Egg Yolks
Butter
Buttermilk
Beat until smooth and then fold in the Meringue.
Put 1 TBS of Oil in each well
Pour in 2 TBS of Batter in each well
As soon as they bubble around the edge, flip them with a wooden skewer or a spoon
Keep turning until cooked well
Enjoy!
Peace in the Kitchen!
Crock Pot Vegetarian Cashew Chicken
4 - Quorn brand Chicken Breasts or Chicken Tenders
1/4 C Flour
1/2 tsp Pepper
1 TBS Vegetable Oil
1/4 C Soy Sauce
2 TBS Rice Wine Vinegar
2 TBS Ketchup
1 TBS Brown Sugar
1 Garlic Clove , minced
1/4 tsp Red Pepper Flakes
1/2 C Raw Cashews
Combine Flour, Pepper and Garlic Powder in a Zip Lock Bag
Add the Chicken and shake to coat.
Heat Oil and brown the chicken about 2 minutes.
Place in a Slow Cooker.
In a Bowl, combine:
Soy Sauce
Vinegar
Ketchup
Sugar
Ginger Powder
Red Pepper Flakes
Pour over the Chicken and cook on low for 3-4 hours
Add the Cashews, stir
Serve over Rice
Enjoy!
Peace in the Kitchen!
1/4 C Flour
1/2 tsp Pepper
1 TBS Vegetable Oil
1/4 C Soy Sauce
2 TBS Rice Wine Vinegar
2 TBS Ketchup
1 TBS Brown Sugar
1 Garlic Clove , minced
1/4 tsp Red Pepper Flakes
1/2 C Raw Cashews
Combine Flour, Pepper and Garlic Powder in a Zip Lock Bag
Add the Chicken and shake to coat.
Heat Oil and brown the chicken about 2 minutes.
Place in a Slow Cooker.
In a Bowl, combine:
Soy Sauce
Vinegar
Ketchup
Sugar
Ginger Powder
Red Pepper Flakes
Pour over the Chicken and cook on low for 3-4 hours
Add the Cashews, stir
Serve over Rice
Enjoy!
Peace in the Kitchen!
Vegetarian Chicken Pot Pie
I love chicken pot pie and here's a Vegetarian version.
Here's what you'll need:
1 - 9" Deep Dish Pie Pan
2 - 9" Deep Dish Unbaked Pie Crusts.
Quorn brand makes Vegetarian Chicken Breasts and Chicken Tenders which could easily be added to make a Vegetarian Chicken Pot Pie. You'll need 1 pound, cut into pieces. Or the following recommended
Quorn brand makes Vegetarian Chicken Breasts and Chicken Tenders which could easily be added to make a Vegetarian Chicken Pot Pie. You'll need 1 pound, cut into pieces. Or the following recommended
Quorn Meatless Chicken:
Dice all of the vegetables about the same size ( a small dice) so they cook evenly.
1 C diced Carrot
1 C Frozen Peas
Bake 30 - 35 minutes at 425 degrees on a foil lined baking sheet
1 Pound of Quorn Meatless Diced ChiQin Pieces Sautéed in Olive Oil until browned.
I have to count CARBS so I have the OPTION of making this and Baking it in a Casserole Dish without a Crust.
 |
| You'll need 2 Bags to get 1 Pound. |
Dice all of the vegetables about the same size ( a small dice) so they cook evenly.
1 C diced Carrot
1 C Frozen Peas
1 C Diced Potato, peeled.
1 C Celery, thinly sliced
1/3 C Onion, finely chopped
1/2 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth or Vegetable Broth
2/3 C Milk
2 - 9 inch Deep Dish Unbaked Pie Crusts
in a saucepan:
Carrots
Peas
Potato
Celery
Cover with water, boil, cook for 15 minutes
Remove, drain and set aside
In a large skillet:
Saute Onion in butter until soft, about 5 minutes
Stir in:
Flour
Salt
Pepper
Celery Seed
Garlic Powder Cook 2 minutes
Slowly stir in the Broth
Add Milk
Reduce the heat and simmer until thick, about 5 minutes
Remove from heat and fold in the Vegetables and Chicken Pieces.
Roll out one of the crusts and place it in the bottom of a 9" Pie Pan
Pour in the mixture
Roll out the second Crust and place on the top
Seal the edges and cut slits in the top with a paring knife.
1 C Celery, thinly sliced
1/3 C Onion, finely chopped
1/2 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth or Vegetable Broth
2/3 C Milk
2 - 9 inch Deep Dish Unbaked Pie Crusts
in a saucepan:
Carrots
Peas
Potato
Celery
Cover with water, boil, cook for 15 minutes
Remove, drain and set aside
In a large skillet:
Saute Onion in butter until soft, about 5 minutes
Stir in:
Flour
Salt
Pepper
Celery Seed
Garlic Powder Cook 2 minutes
Slowly stir in the Broth
Add Milk
Reduce the heat and simmer until thick, about 5 minutes
Remove from heat and fold in the Vegetables and Chicken Pieces.
Roll out one of the crusts and place it in the bottom of a 9" Pie Pan
Pour in the mixture
Roll out the second Crust and place on the top
Seal the edges and cut slits in the top with a paring knife.
Bake 30 - 35 minutes at 425 degrees on a foil lined baking sheet
Remove from the Oven and transfer to a Cooling Rack.
Cool 10 minutes
Enjoy!
Peace in the Kitchen!
Cool 10 minutes
Enjoy!
Peace in the Kitchen!
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