- Pretzel Peach Jell-O Pie
Makes: 8 to 10 servings
Ingredients:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons brown sugar
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
1 cup boiling water
2/3 cup white sugar
4 oz (half a brick) cream cheese, softened
1/8 teaspoon cinnamon
1 tablespoon honey
1/2 cup peach nectar (Kerns or Goya makes it or puree your own!)
9 or 10 peeled peach slices
Directions:
Preheat oven to 350 degrees F. In a large bowl, combine pretzels, butter, and brown sugar well until pasty. Press the mixture into a pie plate. Bake for 15 minutes. Allow to cool to room temperature. Refrigerate until you are ready to add the filling.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar.
Beat in cream cheese until mixture is smooth. Refrigerate until thickened to the consistency of a gel.
Gently spoon the cream cheese mixture onto the pretzel crust in the pie plate. Use the back of a spoon to spread the mixture evenly over all the pretzel crust. Refrigerate until you are ready to spoon in the next layer.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar, the cinnamon, and the honey. Stir in the peach nectar. Refrigerate the mixture until it thickens to the consistency of a gel.
Arrange the sliced peaches in a formation over the cream cheese layer in the pie plate.
Gently spoon the thickened peach gelatin into the pie plate over the peaches and cream cheese. Refrigerate until set, about 3 hours.
Source: Cooking Channel
Enjoy!
Peace in the Kitchen!
Sunday, March 24, 2013
My 60's Quilt ! Groovy, Psychedelic, Far Out !
In keeping with the Hippy in the Kitchen theme, I wanted to share my original 60's Quilt.
I'm also a Quilter. I created this piece after researching and locating vintage 60's fabric and created photo transfers of photographs of 60's musicians. It's one of my favorite pieces that I've made.
Enjoy!
Peace!
Pastry Cream Filled Strawberries
I'm reposting this recipe and making it original by using my own Pastry Cream filling.
Pastry Cream Filled Strawberries:
Fresh Strawberries, washed, hulled and dried with paper towels.
Cut an X in the top of each berry
Dry them again
Refrigerate them
Filling:
This is one of my Best of the Best recipes.
Pastry Cream:
Equal parts of Vanilla Ice Cream (softened) and Heavy Cream
I start with a pint of each (2 C)
Whip the Ice Cream and Heavy Cream in a Stand Mixer with a whisk attachment.
Add:
1 TBS Vanilla Extract
1 TBS Almond Extract
1 1/2 boxes of French Vanilla Pudding Mix ( the small boxes)
Continue to whisk well until everything is incorporated.
Refrigerate
Place the Pastry Cream in a Pastry Bag and pipe some of the cream into each Strawberry
Refrigerate them before serving.
Enjoy!
Peace in the Kitchen!
Pastry Cream Filled Strawberries:
Fresh Strawberries, washed, hulled and dried with paper towels.
Cut an X in the top of each berry
Dry them again
Refrigerate them
Filling:
This is one of my Best of the Best recipes.
Pastry Cream:
Equal parts of Vanilla Ice Cream (softened) and Heavy Cream
I start with a pint of each (2 C)
Whip the Ice Cream and Heavy Cream in a Stand Mixer with a whisk attachment.
Add:
1 TBS Vanilla Extract
1 TBS Almond Extract
1 1/2 boxes of French Vanilla Pudding Mix ( the small boxes)
Continue to whisk well until everything is incorporated.
Refrigerate
Place the Pastry Cream in a Pastry Bag and pipe some of the cream into each Strawberry
Refrigerate them before serving.
Enjoy!
Peace in the Kitchen!
Saturday, March 23, 2013
Cowboy Squash Casserole
I live in Texas and we have many recipes that include Squash and Corn.
This one has Jalapenos, Mexican Cheese, Yellow Squash and White Corn plus other good stuff!
It's baked in a 3 quart casserole dish in a pre heated 350 degree oven
I ended up making it in my very large Cast Iron Chicken Fryer. I did all of the preparation in the pan and baked it in the pan. At the end, I broiled the top to give it color. I also have a great Terra Cotta Bram that I make it in.
Cowboy Squash Casserole:
3 pounds of Yellow Squash (sliced thin)
2 large Vidalia Onions, diced
1/2 C Water
1 - 15.25 ounce can of White Corn, drained
3 Jalapenos, seeded and diced
1/4 tsp Cayenne Pepper
2 Eggs, beaten
2 C Shredded (4 Cheese Mexican Cheese)
1- 8oz. package of Cream Cheese, cut into small cubes
In a saute pan, combine:
Squash
Onion
Water
Cook uncovered just until tender
Remove from heat
Fold in:
Corn
Jalapenos
Cream Cheese
Shredded Cheese
Egg
Cayenne Pepper
Mix well
Pour mixture into a buttered 3 quart Cast Iron casserole dish
Bake uncovered for 45 minutes
Enjoy!
Peace in the Kitchen!
This one has Jalapenos, Mexican Cheese, Yellow Squash and White Corn plus other good stuff!
It's baked in a 3 quart casserole dish in a pre heated 350 degree oven
I ended up making it in my very large Cast Iron Chicken Fryer. I did all of the preparation in the pan and baked it in the pan. At the end, I broiled the top to give it color. I also have a great Terra Cotta Bram that I make it in.
Cowboy Squash Casserole:
3 pounds of Yellow Squash (sliced thin)
2 large Vidalia Onions, diced
1/2 C Water
1 - 15.25 ounce can of White Corn, drained
3 Jalapenos, seeded and diced
1/4 tsp Cayenne Pepper
2 Eggs, beaten
2 C Shredded (4 Cheese Mexican Cheese)
1- 8oz. package of Cream Cheese, cut into small cubes
In a saute pan, combine:
Squash
Onion
Water
Cook uncovered just until tender
Remove from heat
Fold in:
Corn
Jalapenos
Cream Cheese
Shredded Cheese
Egg
Cayenne Pepper
Mix well
Pour mixture into a buttered 3 quart Cast Iron casserole dish
Bake uncovered for 45 minutes
Enjoy!
Peace in the Kitchen!
 |
| In this picture , the original recipe, the onions were sliced. I did not like the texture with the squash so I re- wrote the recipe to Dice the Onions. I also recommend the addition of Cayenne Pepper. I did not think there was enough spice in the original recipe. |
Rhubarb Swirls
Here's another vintage Rhubarb recipe.
Maybe all Rhubarb recipes are vintage.
I need to create a new recipe that's current.
I may be the only one that likes Rhubarb.
I hope that others will try some Rhubarb recipes.
Rhubarb Swirls:
1 C plus 8 TBS Sugar, divided
1/2 C Cranberry Juice Cocktail
1/4 C Water
3 1/2 C Rhubarb , cut into 1/2" pieces
2 C Biscuit Mix
1/2 tsp Nutmeg
1 TBS Vegetable Oil
1/3 - 1/3 C Milk
3 TBS Butter, softened, divided
In a saucepan, combine:
1 C Sugar
Cranberry Juice Cocktail
Water
Bring to a boil and boil for 1 minute
Set aside to cool
Butter an 8" square casserole dish greased with 1 TBS softened Butter
In a mixing bowl, combine:
Biscuit Mix
2 TBS Sugar
Nutmeg
Add Oil and Milk to the Biscuit Mixture to create a dough.
Knead lightly on a floured surface.
Roll into a 9" square
Spread with remaining Butter
Cover with remaining Rhubarb and 4 TBS Sugar
Roll it into a Jelly Roll, seal the edges, cut into 9 slices
Place the slices over the Rhubarb. 3X3
Pour the Cranberry Syrup over the Rolls and sprinkle with 2 TBS Sugar
Bake in a 425 degree oven for 25 to 30 minutes.
Serve warm
Enjoy!
Peace in the Kitchen!
Maybe all Rhubarb recipes are vintage.
I need to create a new recipe that's current.
I may be the only one that likes Rhubarb.
I hope that others will try some Rhubarb recipes.
Rhubarb Swirls:
1 C plus 8 TBS Sugar, divided
1/2 C Cranberry Juice Cocktail
1/4 C Water
3 1/2 C Rhubarb , cut into 1/2" pieces
2 C Biscuit Mix
1/2 tsp Nutmeg
1 TBS Vegetable Oil
1/3 - 1/3 C Milk
3 TBS Butter, softened, divided
In a saucepan, combine:
1 C Sugar
Cranberry Juice Cocktail
Water
Bring to a boil and boil for 1 minute
Set aside to cool
Butter an 8" square casserole dish greased with 1 TBS softened Butter
In a mixing bowl, combine:
Biscuit Mix
2 TBS Sugar
Nutmeg
Add Oil and Milk to the Biscuit Mixture to create a dough.
Knead lightly on a floured surface.
Roll into a 9" square
Spread with remaining Butter
Cover with remaining Rhubarb and 4 TBS Sugar
Roll it into a Jelly Roll, seal the edges, cut into 9 slices
Place the slices over the Rhubarb. 3X3
Pour the Cranberry Syrup over the Rolls and sprinkle with 2 TBS Sugar
Bake in a 425 degree oven for 25 to 30 minutes.
Serve warm
Enjoy!
Peace in the Kitchen!
Marshmallow Cinnamon Buns....... far out man!
My latest kick.....
As soon as you can handle them ( don't let them cool completely) run a paring knife around the buns to release them. Remove them with a spoon. They begin to caramelize and difficult to release.
Researching these buns has led me to create a Best of the Best recipe.
I put these in the category with those crazy American recipes that everyone says..... can I have that recipe?
It's another Muffin Tin Recipe.
Marshmallow Cinnamon Buns:
Pre heat the oven to 375 degrees
2 tubes of Crescent Rolls , separated
3/4 of a stick of butter ( 6 TBS) , melted in a small bowl
1/2 C of Sugar mixed with 2 TBS of Cinnamon, in a small bowl
1 bag of 16 regular size Marshmallows
Non Stick Vegetable Spray
Muffin Tin
Baking Sheet
Using a Fork, dip each Marshmallow in melted butter and then coat completely in the Cinnamon/Sugar .
Put the Marshmallow on 1 Crescent roll and seal completely ( make sure all edges are sealed well)
Place the bun in the Muffin Tin that's been sprayed with the non stick Vegetable Spray.
Repeat with all of the Marshmallows.
Brush the tops completely with additional Butter and sprinkle with additional Cinnamon/Sugar
Place the pan on a baking sheet and bake for 12 - 14 minutes. ( placing the muffin tin on a cookie sheet is very important) No matter how well you seal them, some will pop open!
I can't say that these are beneficial to any one's health so eat with caution!
They look like they're a mess, but they taste great!
Enjoy!
Peace in the Kitchen!
As soon as you can handle them ( don't let them cool completely) run a paring knife around the buns to release them. Remove them with a spoon. They begin to caramelize and difficult to release.
Researching these buns has led me to create a Best of the Best recipe.
I put these in the category with those crazy American recipes that everyone says..... can I have that recipe?
It's another Muffin Tin Recipe.
Marshmallow Cinnamon Buns:
Pre heat the oven to 375 degrees
2 tubes of Crescent Rolls , separated
3/4 of a stick of butter ( 6 TBS) , melted in a small bowl
1/2 C of Sugar mixed with 2 TBS of Cinnamon, in a small bowl
1 bag of 16 regular size Marshmallows
Non Stick Vegetable Spray
Muffin Tin
Baking Sheet
Using a Fork, dip each Marshmallow in melted butter and then coat completely in the Cinnamon/Sugar .
Put the Marshmallow on 1 Crescent roll and seal completely ( make sure all edges are sealed well)
Place the bun in the Muffin Tin that's been sprayed with the non stick Vegetable Spray.
Repeat with all of the Marshmallows.
Brush the tops completely with additional Butter and sprinkle with additional Cinnamon/Sugar
Place the pan on a baking sheet and bake for 12 - 14 minutes. ( placing the muffin tin on a cookie sheet is very important) No matter how well you seal them, some will pop open!
I can't say that these are beneficial to any one's health so eat with caution!
They look like they're a mess, but they taste great!
Enjoy!
Peace in the Kitchen!
 |
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!
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