Rhubarb Jam

Another Rhubarb recipe .

I grew up with everything Rhubarb!

4 C Rhubarb, diced

4 C Sugar

Combine in a saucepan and boil for 12 minutes without any water, stirring often

Add 1 package of Raspberry Jello and cook 3 more minutes, stirring 

Pour into Jelly glasses and seal with paraffin wax

Enjoy!

Peace in the Kitchen!

Malted Milk Chocolate Chip Cookies

The Chocolate Chip Cookie is an American Icon.
There are so many variations and Toll House is the Original.

We all have our favorites, thick and chewy, thin and crispy, a combination of the two, milk chocolate chips, dark chocolate chips and the list is endless.


Malted Milk Chocolate Chip Cookies

1 C (2 sticks) Butter, softened
3/4 C Brown Sugar
3/4 C Sugar
2 Eggs
2 tsp Vanilla
2 C Flour
1 1/4 tsp Baking Soda
1 1/4 tsp Salt
1/2 C (rounded) Malted Milk Powder
1- 12oz. bag of Milk Chocolate Chips

In a Stand Mixer:
Cream the Butter
Add both Sugars and Cream until fluffy
Add Eggs, beat slightly
Add Vanilla until combined
Add Malted Milk Powder until combined

Sift together:
Flour
Baking Soda
Salt

Add to the Butter mixture and beat slowly until combined
Add the Chocolate Chips and gently mix

Drop with a cookie scoop ( a teaspoon size) , only 8 scoops per cookie sheet lined with a Silpat or Parchment Paper
Bake at 375 degrees for 10 - 12 minutes, up to 15 for a crispier cookie
They spread and will be very flat.

I love flat crispy chocolate chip cookies!

Enjoy!
Peace in the Kitchen!

Arborio Rice Pudding

1 C Arborio Rice
1 C Water
3 C Heavy Cream
4 TBS Sugar
1/2 tsp Cinnamon
Pinch of Nutmeg
1/2 C Raisins

In a medium saucepan bring the water and rice to a boil over medium high heat.
Reduce the heat to a simmer, cover the pan and cook until the water is absorbed.
Check often
Stir in the milk, sugar , cinnamon and nutmeg
Continue to simmer, uncovered, until creamy. Stirring often
Remove from heat and fold in the raisins

Enjoy!
Peace in the Kitchen!

Easter Bunny Dinner Rolls

Easter Bunny Dinner Rolls:

I use Rhodes Frozen Dinner Rolls.

I know the kids will love these!

No need for a recipe.
Thaw the rolls, snip the ears with scissors, shape them a bit with your fingers and poke the eyes with a skewer. Let the dough rise.
Bake according to the package directions and watch the smiles appear on everyone's faces!

I'm adding to this post a year later (2014). This year I'll attempt to make the ears more pronounced. You just have to practice and they will be even cuter! These were the first one's I had ever done. The kids love them.


We just made them again (2014) Easter. Here's an update to make them better. There's a recipe available to make the dough from scratch and in the video the ears and eyes are cut before the rolls rise. So, I learned that it would be better to thaw the frozen rolls and then cut and shape the ears and poke the eyes with a chop stick, then bake them according to package directions. So, next year...... they will be even better!

We made them for Easter last year and will do them again this year.

Enjoy!
Peace in the Kitchen!


Here's a recipe to make the rolls from scratch:
2 1/2 C flour
2 TBS sugar
1 package (1/4 oz.) dry yeast
1 tsp salt
1 C (8oz.) sour cream
1/4 C water
2 TBS butter
1 egg


In a saucepan:
butter
sour cream
water
Heat on low and combine well, do not cook
Cool until warm to the touch
Transfer to a stand mixer with a dough hook.
Add remaining ingredients. Mix well.
Transfer to a bowl and cover with a Tea Towel, allow to rise.
Cut dough into 16 parts.
Line a sheet pan with parchment paper.
Roll each portion into an egg shaped ball.
Cut the ears with scissors and shape with your fingers to form ears that are rounded at the top.
Poke the eyes with a bamboo chop stick, deep enough to make a good indentation.
Bake at 375 degrees for 10 minutes.
The ears will be golden brown.

Hopefully, they end up like these!
It takes practice to make them as cute as these!

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!