In researching Crinkle Cookies, I've discovered that they can be made in just about any flavor to please any palate. Here are just a few other flavors:
Chocolate
Red Velvet
Espresso
Molasses
Ginger
Hazelnut
Lime
Orange
Enjoy!
Peace in the Kitchen!
Saturday, March 23, 2013
Crinkle Cookies
The following recipe comes from Simply Southern at Heart. It's a blog that I follow.
In researching Crinkle Cookies, I've discovered that they can be made in just about any flavor to please any palate. Here are just a few other flavors:
Chocolate
Red Velvet
Espresso
Molasses
Ginger
Hazelnut
Lime
Orange
Enjoy!
Peace in the Kitchen!
In researching Crinkle Cookies, I've discovered that they can be made in just about any flavor to please any palate. Here are just a few other flavors:
Chocolate
Red Velvet
Espresso
Molasses
Ginger
Hazelnut
Lime
Orange
Enjoy!
Peace in the Kitchen!
Friday, March 22, 2013
Goat Cheese, Pistachio and Prune Cake
After watching Rachel Khoo on her show The Little Paris Kitchen I knew I had to give this savory cake a try.
Goat Cheese, Pistachio, and Prune Cake
- 1 c flour
- 5-1/2 oz goat cheese, cut into small pieces
- 3-1/2 oz prunes, roughly chopped
- 2-3/4 oz pistachios, roughly chopped
- 3 tsp baking powder
- 4 eggs
- 1/2 c + 2 tbsp olive oil
- 1/2 c milk
- 1/4 c plain yogurt
- 1 tsp salt
- pinch freshly ground pepper
1 | Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
2 | In a bowl, mix together the flour, cheese, prunes, nuts, and baking powder.
3 | In a separate bowl, whisk the eggs until fluffy and pale in color. Then gradually whisk in the oil, milk, and yogurt. Add the salt and black pepper. Fold the flour mixture into the whisked eggs. Try not to over-beat as this will make the end result tough (it’s better to under-mix). Pour into the pan.
4 | Bake until a metal skewer inserted into the center comes out clean, 30-40 minutes. Leave to cool in the tin.
I watched Rachel make this on her cooking show and I was very intrigued.
There are so many components to this cake that I really like.
I'll eventually get around to making it and I'll post pictures of it.
Until then:
Enjoy!
Peace in the Kitchen!
Thursday, March 21, 2013
Creamy Rice Pudding
I am re posting this recipe because I absolutely love Rice Pudding.
Enjoy!
Peace in the Kitchen!
Wednesday, March 20, 2013
A Busy Week !
I've had a very busy week and haven't had time to post any new recipes.
I'll get back to it this weekend.
Until then, I want to thank everyone that follows the blog, I appreciate it.
I need to come up with a new category to research and post.
I still have so many recipes from Aunt Faye and my family that I want to write about.
We're going to the Mennonite Relief Sale in April, I think it's in two weeks.
I'll definitely return to the cookbook booth as soon as we get there and I'll have a lot of new recipes and stories to post.
Until then,
Enjoy!
Peace in the Kitchen!
I'll get back to it this weekend.
Until then, I want to thank everyone that follows the blog, I appreciate it.
I need to come up with a new category to research and post.
I still have so many recipes from Aunt Faye and my family that I want to write about.
We're going to the Mennonite Relief Sale in April, I think it's in two weeks.
I'll definitely return to the cookbook booth as soon as we get there and I'll have a lot of new recipes and stories to post.
Until then,
Enjoy!
Peace in the Kitchen!
Sunday, March 17, 2013
Aebleskivers
These are like little doughnuts without the fat.
Scandinavian, Dutch pancakes traditionally filled with Apples while cooking.
They can also be filled with :
A Piece of Chocolate
Lemon Curd
Fruit Jam
Peanut Butter
Nutella
Fruit Pie Filling
They can be filled as they're cooking or split and filled after cooking.
They can simply be buttered and topped with Maple Syrup.
They are very versatile and can be personalized for each guest.
I also use the pan to make Eggs, placed on top of English Muffins.
You need a special Aeblelskiver pan. They were originally made of Cast Iron and are now available in a non stick pan sold at specialty kitchen stores.
I happen to own both.
The have seven round wells that create the circular pancake when cooked on the stovetop.
They are turned with a wooden skewer to create the ball.
Aebelskiver Batter:
1 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
2 Eggs, beaten
1 C Sour Cream
1/2 C Buttermilk or Milk
Butter
Your choice of fillings.
Sift, in a large bowl:
Flour
Baking Powder
Baking Soda
Salt
In a smaller bowl, whisk together:
Eggs
Sour Cream
Milk
Add wet ingredients to dry ingredients and beat by hand or with an electric mixer until smooth.
It makes a Crepe textured batter.
Heat the pan over Medium heat and place a bit of butter in each well.
Coat the well with a brush.
At this stage you can either fill each well 1/2 full, fill with a filling, top with additional batter and finish cooking. You can also fill each well completely with batter, cook completely and wait until served to split them open and fill.
They will cook 1/2 way and then turn them with a wooden skewer or spoon to cook completely.
They should be golden brown on each side.
Enjoy!
Peace in the Kitchen!
These are the Eggs I make
in the Aebleskiver Pan.!
Scandinavian, Dutch pancakes traditionally filled with Apples while cooking.
 |
| Eggs made in the Aebleskiver Pan. I add a bit of butter to each Well and Brush the melted butter to coat it. There's usually more Egg White so as they begin to cook, I push the Whites back with a Silicone Brush. I flip them with the Brush and a Spoon to create the Ball. You can Make them Runny or cook longer for a fully cooked Yolk. |
They can also be filled with :
A Piece of Chocolate
Lemon Curd
Fruit Jam
Peanut Butter
Nutella
Fruit Pie Filling
They can be filled as they're cooking or split and filled after cooking.
They can simply be buttered and topped with Maple Syrup.
They are very versatile and can be personalized for each guest.
I also use the pan to make Eggs, placed on top of English Muffins.
You need a special Aeblelskiver pan. They were originally made of Cast Iron and are now available in a non stick pan sold at specialty kitchen stores.
I happen to own both.
The have seven round wells that create the circular pancake when cooked on the stovetop.
They are turned with a wooden skewer to create the ball.
Aebelskiver Batter:
1 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
2 Eggs, beaten
1 C Sour Cream
1/2 C Buttermilk or Milk
Butter
Your choice of fillings.
Sift, in a large bowl:
Flour
Baking Powder
Baking Soda
Salt
In a smaller bowl, whisk together:
Eggs
Sour Cream
Milk
Add wet ingredients to dry ingredients and beat by hand or with an electric mixer until smooth.
It makes a Crepe textured batter.
Heat the pan over Medium heat and place a bit of butter in each well.
Coat the well with a brush.
At this stage you can either fill each well 1/2 full, fill with a filling, top with additional batter and finish cooking. You can also fill each well completely with batter, cook completely and wait until served to split them open and fill.
They will cook 1/2 way and then turn them with a wooden skewer or spoon to cook completely.
They should be golden brown on each side.
Enjoy!
Peace in the Kitchen!
These are the Eggs I make
in the Aebleskiver Pan.!
Muffin Tin Recipes
Today I've discovered Muffin Tin recipes.
I have never heard of these before, but they're fascinating to me.
It's another one of those American cooking ideas that only we could come up with.
I'm sure that some Culinary Schools would be aghast at the concept.
You all know who I'm talking about, but we love our quirky American cooking skills!
The recipes are a bit vague and I simply mention a few without a recipe.
The numerous recipes for Muffin Tins can be found online and there's a cookbook available .
These are just a few that I would make.
Maybe the most interesting to me !
Baked Eggs and Hash Brown Cups.
This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015
Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin
1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed
In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.
Bake for 25 minutes.
The edges should be golden brown and crisp.
Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.
Serve drizzled with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
Muffin Tin Potatoes Gratin.... Sacre Bleu!
2 large Potatoes, peeled and thinly sliced. This is where you can use your culinary skills and bring out the Mandolin !
1/2 C Shredded Swiss Cheese
2 Green Onions, sliced
Salt and Pepper to taste
Heavy Cream
Spray the cups of a Muffin Tin with a non stick Vegetable Spray
Fill the cups with some of the potato slices
Top with Cheese
Onion
Top off each cup with 1-2 TBS of Cream
Cover the entire tin with foil and bake 15 minutes at 375 degrees
Remove the foil
Bake an additional 15 - 25 minutes
Invert onto a serving platter.
Muffin Tin Baked Eggs:
Spray each cup with a non stick Vegetable Spray
Crack an egg into each cup
Bake at 350 degrees for 15 - 20 minutes according to how you like the yolks ( I like them runny)
Serve on a Toasted English Muffin topped with your favorite Shredded Cheese or a slice of the All American Yellow Cheese that we all grew up eating.
I put the cheese on the Muffin and heat it in the microwave just until it begins to melt and then top it with the egg .
Toast Cups with Bacon and Eggs:
This is a really cool recipe for a breakfast crowd.
Of course I use Vegetarian Bacon that I either microwave or fry lightly in vegetable oil to get it crispy.
Every one else can fry your bacon as you normally do.
I left out the amounts of ingredients, it all depends on the number of guests you're serving.
You'll need the following:
Sliced White Bread
Cooked Bacon
Eggs
Shredded Cheese
Salt and Pepper to taste
Spray the cups with a non stick Vegetable Spray
Cut circles out of the bread with a biscuit cutter
Press the bread into each cup
Place some crumbles Bacon in each one
Top with 1 TBS of Cheese
Bake these for 5 minutes 375 degrees
Crack an Egg into each cup
Season with Salt and Pepper
Bake an additional 8 - 10 minutes depending on how you like your yolks. ( we like ours runny)
Enjoy!
Peace in the Kitchen!
Baked Left Over Mashed Potatoes:
Here's what you'll need for this recipe:
Warm Mashed Potatoes with added Butter
Add any of the following ingredients and mix well:
Cooked Bacon ( Vegetarian or Real)
Shredded Cheese , I like Gruyere or Swiss
Fresh Parsley, chopped
Chives, chopped
Green Onions, sliced
Sour Cream for a Garnish
Spray each cup with a non stick Vegetable Spray
Fill each cup with a large scoop of the mixture
Score the tops with a fork
Brush with Melted Butter
Bake at 375 degrees until the tops are browned and crispy
Enjoy!
Peace in the Kitchen!
Pizza:
3/4 C flour
1 tsp baking powder
3/4 C milk
1 egg, beaten
1 C shredded cheese, your choice ( I recommend Mozzarella)
3/4 C diced pepperoni ( vegetarian is available)
1/2 red bell pepper, finely diced
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried oregano
Your favorite Pizza Sauce for serving ( heated)
Spray a 12 C muffin tim with vegetable spray
preheat oven to 375 degrees
In a Bowl:
flour
baking powder
basil
garlic
oregano
Whisk well
Whisk in:
milk
egg
Fold in:
Cheese
red bell pepper
pepperoni
Divide among the wells of the muffin tin
Bake for 25-30 minutes
Serve with warm pizza sauce.
Enjoy!
Peace in the Kitchen!
Other recipe ideas in a Muffin Tin:
Pie
Cinnamon Rolls
Lasagna ( I've posted this recipe on the blog under Lasagna Rolls in a Muffin Tin)
Tex - Mex Tortilla Cups
My wife makes individual Stuffing Cups at Thanksgiving. She freezes any left overs.
Enjoy!
Peace in the Kitchen!
I have never heard of these before, but they're fascinating to me.
It's another one of those American cooking ideas that only we could come up with.
I'm sure that some Culinary Schools would be aghast at the concept.
You all know who I'm talking about, but we love our quirky American cooking skills!
The recipes are a bit vague and I simply mention a few without a recipe.
The numerous recipes for Muffin Tins can be found online and there's a cookbook available .
These are just a few that I would make.
Maybe the most interesting to me !
Baked Eggs and Hash Brown Cups.
This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015
Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin
1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed
In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.
Bake for 25 minutes.
The edges should be golden brown and crisp.
Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.
Serve drizzled with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
Muffin Tin Potatoes Gratin.... Sacre Bleu!
2 large Potatoes, peeled and thinly sliced. This is where you can use your culinary skills and bring out the Mandolin !
1/2 C Shredded Swiss Cheese
2 Green Onions, sliced
Salt and Pepper to taste
Heavy Cream
Spray the cups of a Muffin Tin with a non stick Vegetable Spray
Fill the cups with some of the potato slices
Top with Cheese
Onion
Top off each cup with 1-2 TBS of Cream
Cover the entire tin with foil and bake 15 minutes at 375 degrees
Remove the foil
Bake an additional 15 - 25 minutes
Invert onto a serving platter.
Muffin Tin Baked Eggs:
Spray each cup with a non stick Vegetable Spray
Crack an egg into each cup
Bake at 350 degrees for 15 - 20 minutes according to how you like the yolks ( I like them runny)
Serve on a Toasted English Muffin topped with your favorite Shredded Cheese or a slice of the All American Yellow Cheese that we all grew up eating.
I put the cheese on the Muffin and heat it in the microwave just until it begins to melt and then top it with the egg .
Toast Cups with Bacon and Eggs:
This is a really cool recipe for a breakfast crowd.
Of course I use Vegetarian Bacon that I either microwave or fry lightly in vegetable oil to get it crispy.
Every one else can fry your bacon as you normally do.
I left out the amounts of ingredients, it all depends on the number of guests you're serving.
You'll need the following:
Sliced White Bread
Cooked Bacon
Eggs
Shredded Cheese
Salt and Pepper to taste
Spray the cups with a non stick Vegetable Spray
Cut circles out of the bread with a biscuit cutter
Press the bread into each cup
Place some crumbles Bacon in each one
Top with 1 TBS of Cheese
Bake these for 5 minutes 375 degrees
Crack an Egg into each cup
Season with Salt and Pepper
Bake an additional 8 - 10 minutes depending on how you like your yolks. ( we like ours runny)
Enjoy!
Peace in the Kitchen!
Baked Left Over Mashed Potatoes:
Here's what you'll need for this recipe:
Warm Mashed Potatoes with added Butter
Add any of the following ingredients and mix well:
Cooked Bacon ( Vegetarian or Real)
Shredded Cheese , I like Gruyere or Swiss
Fresh Parsley, chopped
Chives, chopped
Green Onions, sliced
Sour Cream for a Garnish
Spray each cup with a non stick Vegetable Spray
Fill each cup with a large scoop of the mixture
Score the tops with a fork
Brush with Melted Butter
Bake at 375 degrees until the tops are browned and crispy
Enjoy!
Peace in the Kitchen!
Pizza:
3/4 C flour
1 tsp baking powder
3/4 C milk
1 egg, beaten
1 C shredded cheese, your choice ( I recommend Mozzarella)
3/4 C diced pepperoni ( vegetarian is available)
1/2 red bell pepper, finely diced
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried oregano
Your favorite Pizza Sauce for serving ( heated)
Spray a 12 C muffin tim with vegetable spray
preheat oven to 375 degrees
In a Bowl:
flour
baking powder
basil
garlic
oregano
Whisk well
Whisk in:
milk
egg
Fold in:
Cheese
red bell pepper
pepperoni
Divide among the wells of the muffin tin
Bake for 25-30 minutes
Serve with warm pizza sauce.
Enjoy!
Peace in the Kitchen!
Other recipe ideas in a Muffin Tin:
Pie
Cinnamon Rolls
Lasagna ( I've posted this recipe on the blog under Lasagna Rolls in a Muffin Tin)
Tex - Mex Tortilla Cups
My wife makes individual Stuffing Cups at Thanksgiving. She freezes any left overs.
Enjoy!
Peace in the Kitchen!
Saturday, March 16, 2013
Vegetarian Chicken Salad...... Yes, that's correct!
I would put this up against any meat eater's Chicken Salad.
I don't think you could tell the difference. Really!
I use Quorn Chicken Cutlets ( there are 4 to a package.
I thaw them and briefly saute them in a TBS of Vegetable Oil, just until both sides have browned.
In a medium sized bowl, combine the following:
1/2 C Mayonnaise
1/2 C diced Celery
1/2 C diced Onion
1/4 C Dill Pickle Relish
1/2 C chopped Pecans
Dice the Chicken and add to the mixture.
Salt and Pepper to taste.
Refrigerate for at least 1/2 hour before serving.
You can delete or add any of your favorite ingredients to personalize it.
I often add some dried Cherries , Dried Cranberries or Grapes cut in half.
Enjoy!
Peace in the Kitchen!
I don't think you could tell the difference. Really!
I use Quorn Chicken Cutlets ( there are 4 to a package.
I thaw them and briefly saute them in a TBS of Vegetable Oil, just until both sides have browned.
In a medium sized bowl, combine the following:
1/2 C Mayonnaise
1/2 C diced Celery
1/2 C diced Onion
1/4 C Dill Pickle Relish
1/2 C chopped Pecans
Dice the Chicken and add to the mixture.
Salt and Pepper to taste.
Refrigerate for at least 1/2 hour before serving.
You can delete or add any of your favorite ingredients to personalize it.
I often add some dried Cherries , Dried Cranberries or Grapes cut in half.
Enjoy!
Peace in the Kitchen!
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