Texas Cranberry Sauce

I love Cranberries and I have many recipes for Cranberry Sauce. I always think there's a better version, so I keep looking.
Eventually, I created this one as an original Texas Version.

I know that it's typically served in the U.S. during the Thanksgiving or Christmas Holidays, but I decided to post it today.

I believe that Texas has it's own special take on most recipes and I'm convinced that I can turn any recipe into a Texas or Tex-Mex version.

This one happens to be my current favorite Cranberry Sauce recipe!
Make it at least a week before serving, it just gets better!
Put it in a canning jar and refrigerate until needed.

I created it in 2003 and I should post a photograph of the page in my hand written book where I created it. It's a mess!
It's somewhat difficult to make sense of the recipe so I'm glad I have the opportunity to publish it in a form that I can read clearly!
I hope I get it right.

Terry's Original Texas Cranberry Sauce:

1 pound (about 4 C) of Fresh Cranberries. I suppose you can just thaw some frozen ones if that's all
you can get.
1 1/2 C Sugar
1 Jalapeno, finely diced ( seeded ) If you want a kick of heat then keep the seeds!
1 C Water
2 TBS Fresh Cilantro, finely chopped
1 Whole Lime, finely chopped, including the peel
3/4 C Crushed Pineapple, drained
1/2 C chopped Pecans ( you know I believe that Pecans will make any recipe Texan)!
2 Green Onions, (the entire onion) chopped

Wash the Cranberries and set them aside
Bring Sugar and Water to a boil
Add the Cranberries and Lime
Simmer, stirring often until the berries pop
Add the PIneapple
Cool this mixture
When completely cooled ( you can refrigerate it)
Fold in the Cilantro, Onion, Jalapeno and Pecans.
Chill again before serving

Enjoy!
Peace in the Kitchen!

This is how I work..... nothing fancy about it

Sweet Bread / 1978

I've had this recipe since 1978.
It come from either Mississippi or Alabama.
It was given to me by a woman named Jacqui McGuggins.
Thank you Jacqui for allowing me to be the keeper of this recipe for all these years and now sharing it on a Food Blog!

4 C sifted Flour
1 Stick Butter
1tsp Baking Powder
1 tsp Salt
2 C Sugar
1 Egg
3tsp Vanilla
1 package of Coconut Flakes
1 C of Raisins in water, just enough to cover them. Reserve the water

Mix all of the ingredients together. This should resemble a dough
Spoon the dough into a loaf pan and bake at 350 degrees for 30 - 45 minutes.
The top should be golden brown

As I read this recipe I have no idea how much a package of Coconut would have been in 1978 and I guessed at the amount of Raisins.
I'll have to make this soon and post some details and a picture.

Enjoy!
Peace in the Kitchen!

Dump Cake

This is such a crazy American recipe.
For all of my friends around the world, this may seem bizarre, but I think every American family has a version of Dump Cake.

I first made this in 1980, it was given to me by Polly Harlan in Dell City, Texas

Pineapple Dump Cake:

1- (1lb.5oz.) can of Crushed Pineapple, undrained.
Pour this into a 9"X 13" baking dish sprayed with a vegetable spray.

Pour in 1 can of Cherry, Blueberry, Apple or Peach Pie Filling.
Dump and spread evenly, 1 box of White or Yellow Cake Mix ( Dry, out of the box)
Cover the cake mixture with 1 1/2 sticks of sliced Butter

Bake at 350 degrees for 1 hour
Top with 1 1/2 C of Chopped Pecans


Enjoy!
Peace in the Kitchen!

Bananas Tortoni

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!

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!

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 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!