The Colorado Amish ( 8 Recipes)

We have a place in Colorado in the Sangre De Cristo Mountains.
Many of our neighbors are Amish.
I have a collection of some of the families favorite recipes.

We are pleased to have the Amish as neighbors.
We were in town for the 4th of July in 2012, the town was having a parade and celebration.
There were several people on the sidewalks selling crafts and food.
We bought many items from an Amish woman selling baked goods and homemade ice cream.
I noticed that the address on her pie box was down the street from us. We had a new neighbor.

She told us that she sells her baked goods on Friday and Saturday at the end of her driveway.
She sets up a table with a can to put your money in when you buy something. It's the honor system at it's best.
The most amazing part about it.... she isn't there!
We went on Friday and Saturday and bought several items.

Here are some of my favorite recipes from our Amish neighbors.

1. Oatmeal Muffins:

1 C Quick Oats
1 C Buttermilk
1/2 C Brown Sugar
1 Egg
1/2 C melted Shortening or Vegetable Oil
1 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Soak the Oatmeal in the milk for 30 minutes.
Add the Egg and beat well.
Add Sugar and mix.
Add Shortening.
Add Flour that's been sifted with the Baking Powder, Baking Soda and Salt.
Fill greased Muffin Tins 2/3 full with the batter.
Bake at 400 degrees for 15 - 20 minutes.

Eat warm with homemade Butter!

Enjoy!
Peace in the Kitchen!


2. Simple Apple Crisp:

5 C Sliced Apples
1 C Flour
1 1/2 C Sugar
3/4 tsp Salt
1 tsp Baking Powder
1 unbeaten Egg
1/3 C Melted Butter
Cinnamon

Put Apples in the bottom of an 8" Cast Iron Skillet

Mix together, until crumbly:
Sugar
Flour
Baking Powder
Salt
Egg
Pour the crumbs over the Apples.
Pour the melted Butter over the crumbs.
Sprinkle the top with Cinnamon.

Bake at 350 degrees for 35 minutes.

Enjoy!
Peace in the Kitchen!

3. Pie Dough:

1 1/2 C Flour
1/2 C Shortening
1/2 tsp Salt
1/4 C Hot Water
Make 2 single or 1 double crust.

Enjoy!
Peace in the Kitchen!


4. Apple Cream Pie:

2 Eggs
1 C Sugar
1 C Apples , shredded
1 C Half and Half or Heavy Cream
1 TBS Flour
Salt
Vanilla
Butter

Put Apples in an unbaked pie shell.
Beat Eggs and add Cream.
Mix:
Flour
Sugar
Salt.
Pour into the Egg mixture.
Add some Vanilla
Pour the mixture over the Apples.
Dot the top with pieces of Butter.

Bake at 350 degrees until set.
You can use Peaches or Rhubarb instead of Apples.

Enjoy!
Peace in the Kitchen!


5. Pecan Pie:

3 Eggs, beaten
1 C Light Corn Syrup
3/4 C Brown Sugar
1/3 C Water
1 C Chopped Pecans
1 unbaked Pie Shell

Mix together and put into the unbaked Pie Shell.
Bake at 425 degrees for 10 minutes.
Reduce heat to 350 degrees and bake until set.

Enjoy!
Peace in the Kitchen!


6. Colorado Peach Cream Pie:

4 C Peaches , sliced
1 1/3 C Sugar, separated
1/3 C + 2 Tbs Flour
pinch of Salt
1 Egg
1/2 tsp Vanilla
1 C Sour Cream
1/4 C Melted
1 tsp Cinnamon
1- 9" unbaked Pie Shell

Place Peaches into a bowl and sprinkle with 1/4 C Sugar.
Let stand while preparing rest of filling.
Combine:
3/4 C Sugar
2 TBS Flour
Salt
Egg
Vanilla

Fold in Sour Cream
Stir mixture into Peaches
Pour into Crust

Bake at 400 degrees for 15 minutes
Reduce heat to 350 degrees and bake for 20 minutes more. Return Oven to 400 degrees for the final Bake.

Remove Pie
Heat oven to 400 degrees
Combine:
1/3 C Sugar
Butter
1/3 C Flour
Cinnamon

Combine well.
Sprinkle  Crumbs evenly over the Baked Pie.

Bake for an additional  10 minutes.

Enjoy!
Peace in the Kitchen!


7. Triple Chocolate Brownie Pie  ( no Pie Crust)

2 Eggs
1 C Sugar
1/2 C Butter. melted
1 1/2 C Flour
1/3 C Cocoa
1/4 tsp Salt
1/2 C Semi Sweet Chocolate Chips
1/2 C Chopped Nuts ( Pecans, Peanuts or Walnuts)
1 tsp Vanilla

Heat oven to 350 degrees

Grease an 8" Pie Pan ( use a non stick Baking Spray or Butter/Flour or my Pan Release Mixture)

In a small bowl beat:
Eggs
Sugar
Butter

In another bowl:
Flour
Cocoa
Salt
Add this mixture to the Egg mixture.
Beating until well blended.

Stir in:
Chocolate Chips
Nuts
Vanilla

Spread batter into prepared Pie Pan
Bake at 350 degrees for 35 minutes or until set.

Enjoy!
Peace in the Kitchen!

8. Classic Chocolate Chip Cookies

2 1/4 C Flour
1 tsp Baking Soda
1 C Butter ( 2 sticks ), softened
1/4 C Sugar
3/4 C Packed Light Brown Sugar
1 tsp Vanilla
1 ( 3 1/2 oz. ) package of Instant Vanilla Pudding
2 Eggs
1 ( 12 oz. ) Package Semi Sweet Chocolate Chips
1 C Chopped Pecans

Combine:
Flour
Baking Soda
Set aside

Combine: ( in a large bowl)
Butter
Sugar
Brown Sugar
Vanilla
Pudding
Beat until smooth and creamy

Beat in Eggs and gradually add Flour mixture.
Stir in Chocolate Chips
Stir in Nuts ( batter will be stiff)

Drop by heaping teaspoons 2' apart on a parchment paper lined cookie sheet.
Bake at 375 degrees for 10 minutes

Enjoy!
Peace in the Kitchen!

Martha Stewart / Orange Curd and Chocolate Ganache Frosting, a story and pictures!

Those that know me have an understanding that when I speak about Martha I'm passionate about what she does.
I began my connection with Martha in 1990.
I have a copy of her prototype magazine "Martha Stewart Living" before it was a subscription and before it was offered to the public.
I had Martha autograph it on the cover.

I have over 200 copies of the magazine.
I own most of her books and several of them are autographed.

I have admired the fact that she is hands on and actually creates, designs, has input and physically works hard at what she does.
Over the years my opinion of her has changed...... however I still believe in what she does and how she has influenced so many people.

I like the first years of the magazine more than the recent ones.
In the beginning, the magazines were filled with information that could be used as a resource of invaluable design, crafting, cooking and her Holiday issues were the best. There was nothing else available that was as brilliant as hers. I wrote to her and suggested that she create a book that would be an index to look up a recipe or a craft without getting out all of the magazines. She created it and I have a copy.
I wrote to her once when I was a single dad, explaining that I wanted to raise my son in a home filled with all of the traditional values that I had when I was raised in a family with two parents. I used Martha's magazine to provide my son with the most amazing meals, design and holidays that I drew from her inspirations.

Whenever I have a question about a recipe, I still research Martha.

My obsession with her is fading, but she is still the first place I go if I need the Best of the Best on any creative subject.

With all of that said, I was watching  Martha Bakes on television yesterday and she was making her father's favorite birthday cake.

There were two components of the cake that I was impressed with, the Orange Curd filling and the Chocolate Ganache Frosting.

The cake was a homemade yellow batter and it did look good, but when I can get a box of Duncan Hines cake mix, I believe it's worth it more than going through the trouble of creating something from scratch.
Duncan Hines is the only cake mix I use.

Here are the recipes:

Orange Curd

12 Egg Yolks
Zest of 2 Oranges
1/4 C + 2 TBS of Freshly Squeezed Orange Juice
1/2 C + 1TBS of Freshly Squeezed Lemon Juice
1 1/2 C Sugar
1/4 tsp Salt
1 C (2 sticks) + 5 TBS Cold Butter, cut into cubes

In a saucepan, combine:
Egg Yolks
Zest
Orange Juice
Lemon Juice
Sugar
Whisk well.
Cook on med. high heat, stirring constantly with a wooden spoon or a heat proof spatula.
Be sure to scrape down the sides of the pan until the curd is thick, about 10 minutes.

Simmer vigorously, continuing to scrape down the sides for about 2 minutes.
Remove from heat.
Add Salt and add the Butter, one piece at a time.
Continue stirring until smooth.

Cover with plastic wrap directly on the surface of the curd.
Refrigerate at least 2 hours.


Chocolate Ganache Frosting:

16 oz. of Semi Sweet Chocolate, very finely chopped.
2 2/3 C Heavy Cream
1 tsp Light Corn Syrup

Place the Chocolate in a heatproof bowl.
In a heavy saucepan over medium heat, bring Cream to a boil and immediately remove it from the heat.
Pour the Cream over the Chocolate and let it sit for 3 minutes.
Gently begin to whisk it until it's very smooth.
Whisk in the Corn Syrup.

Cool to room temperature.
Refrigerate ( continue to stir and scrape the sides of the bowl, frequently, with a spatula until it's slightly stiff and cool enough to spread) about 1 hour.
If it becomes too firm, re-heat slightly over a saucepan of simmering water.
The Ganache should be smooth and spreadable, but not runny.


This combination would be great with a Yellow, Chocolate or White Cake.

Enjoy!
Peace in the Kitchen!

10,000 viewers....

I will soon reach 10,000 hits . I am humbled. I thank everyone that visits the Blog.

Scalloped Apples in a Cast Iron Skillet

I posted a Best of the Best recipe for Escalloped Apples.
Our family loves it.
It's almost a comfort food dessert.

I just posted a recipe for Blackberry Cobbler in Cast Iron, so I've been working on an idea for Apples in Cast Iron.
Here's what I came up with.

I adapted the Escalloped recipe and added a topping and put the recipe in a Cast Iron Skillet.
Not bad, Huh?

I hope you try it and like it!

Scalloped or (Escalloped ) Apples in a Cast Iron Skillet!

10 C peeled, cored and roughly cubed Granny Smith Apples ( 7 or more)
1/3 C Sugar
2 TBS Cornstarch
1/4 tsp Cinnamon
1.4 tsp Nutmeg
The Juice and the Zest of 1 Lemon
2 TBS cold butter, cubed + some for the skillet

Place the Apples in a well buttered 10" Cast Iron Skillet Skillet
Drizzle with Lemon Juice and sprinkle with Lemon Zest

Combine in a small bowl:
Sugar
Cornstarch
Cinnamon
Nutmeg
Sprinkle over the Apples and toss to coat.
Dot the top of the Apples with pieces of the butter.

Prepare the Topping:

Mix together in a bowl:
1C Flour
1/2 C Sugar
1/2 C Light Brown Sugar
1 C Old Fashioned Oats
1/2 tsp Baking Soda
1/2 tsp Salt
Zest of 1 Lemon

Cut 1 1/2 Sticks of cold Butter into cubes.
Work the Butter into the dry ingredients with a Pastry Knife or 2 Forks to create a coarse texture.
Sprinkle the Topping over the Apples.

Bake at 350 degrees for 45 minutes.
Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Blackberry Cobbler in a Cast Iron Skillet

I grew up in Michigan where blackberries and blueberries grew wild.

My grandmother, aunt Faye and my mother would pick fresh berries and make a simple cobbler.
I know there are many different versions of cobbler and  many methods of preparation.
This happens to be simple, easy and delicious.
If you've read some of the stories on the blog, you also know that I love Cast Iron Cookware.

In a large bowl, mix:
8 Cups of Fresh Blackberries
1 C Sugar
Zest of 1/2 Lime or Lemon

In a separate small bowl:
Whisk Juice of 1/2 Lime or Lemon with 1 TBS Cornstarch until it's smooth.

Combine the Lime Juice mixture with the Blackberries
Toss with care.

Pour the Berries into a 10" Cast Iron Skillet that's been generously buttered.

In a separate bowl,
Whisk together:
1 1/4 C Flour
1 1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Salt
1/4 C Sugar

Cut 6 TBS of cold butter into pieces and mix it into the dry ingredients using a pastry knife or two forks, creating a cornmeal texture.
Create a well in the flour mixture and add 1/4 C of Buttermilk
Mix together with a fork until it's well combined.
Crumble this mixture over the Blackberries.

Bake at 350 degrees for about 45 minutes.
Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Hash Brown Potato Salad

I can't believe I'm posting this recipe.
I discovered that there are many recipes for this and it's been around for a long time.
This is my adapted version.

I grew up eating my Grandmother's perfect Potato Salad.
I've continued to make it and no other.....

However, as much as I love to make, and am not intimidated by, the most complex French Cuisine, I still have a love for the All American Recipes.
I've mentioned and posted many of them.

I think this could be filed under that category.

Hash Brown Potato Salad:

(Please note that since I posted this, I made some adjustments to the recipe).

8 C Frozen Shredded ( not cubed) Hash Brown Potatoes ( 1- 30oz package) ( 850G)
1/2 C Sour Cream
1 C Mayonnaise
1/4 C Dill Pickle Relish
1/2 C diced Onion
1/2 C diced Celery
4 Hard Boiled Eggs, chopped
1/2 tsp Salt
1/4 tsp Pepper
1 TBS Ground, Dry Mustard ( if you don't have it, you can use  Yellow Mustard)
Paprika for garnish
( you can always add additional seasoning and mayonnaise to make it your own)

In a large saucepan, heat about 2" of water to a boil.
Add the potatoes, cover and return to a boil.
Reduce heat and simmer 10-15 minutes or until the Potatoes are very well cooked, drain
Try to remove as much water as possible. Pat dry with Paper Towels or squeeze out the water in a tea towel. It's important to get the Potatoes as dry as possible.

Mix remaining ingredients together in a bowl ( I used a 4 C Pyrex Glass Measuring Cup)
Place potatoes in a large bowl and fold in the dressing.
Cover and refrigerate at least 1 hour.

Enjoy!
Peace in the Kitchen!

Strawberry Pretzel Pie, Pretzel Peach Jello Pie and Pineapple Pretzel Dessert and Raspberry Pretzel Salad

I was reading a post about the most famous foods for each State in the U.S.
The most popular food in Utah is Pretzel Jello Salad.
I had already posted a recipe for one of them so I decided to create a collection of the most popular Jello Pretzel Desserts. There are Fruit Flavored Gelatin options available for Vegetarians and Vegans.
They are often referred to as Salad, Dessert or Pie.
Here are my favorite ones.


Strawberry Pretzel Pie:

2 C finely crushed Pretzels
3/4 C Butter, melted
1/4 C Brown Sugar
2 C sliced fresh Strawberries
1 - 14oz. can of Sweetened Condensed Milk
1/2 of an 8oz.  package of Cream Cheese. (use only 4 ounces), softened
4 TBS + 1tsp of Strawberry Jello
2 C Heavy Cream, divided
1/3 C Sugar

Mix together the Pretzels , Butter and Brown Sugar
Press into a 10" Pie Pan
Bake at 350 degrees for 10 - 12 minutes
Remove and cool completely

Process the Strawberries in a food processor until finely chopped.

In a bowl using an electric hand mixer, beat:
Condensed Milk
Milk
Cream Cheese
Jello
Beat until smooth
You can also do this in a stand mixer with a whisk attachment

Add Berries and mix until well blended
Transfer to a large mixing bowl

Beat 3/4 C of the Heavy Cream to soft peak stage and fold into the Strawberry mixture.

Spoon into the crust and freeze for 8 - 12 hours

Beat remaining Heavy Cream ( 1/4 C ) in a stand mixer with a whisk attachment at high speed.
Gradually add 1/3 C Sugar ( do this process after the pie is completely frozen)

Top the frozen pie with the whipped cream and return to the freezer for another hour.

This recipe is from:
Mary Allen Perry
Southern Living
June 2012


Enjoy!
Peace in the Kitchen!



Pretzel Peach Jello Pie

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan

2 C crushed Pretzels
12 TBS Butter, melted
3 TBS Brown Sugar
2 TBS (2 envelopes) Unflavored Gelatin Powder, divided.
1/2 C Cold Water, divided.
1 C Boiling Water, divided.
2/3 C granulated Sugar, divided
4 oz. Cream Cheese, room temperature
1/8 tsp Cinnamon
1 TBS Honey
1/2 C Peach Nectar (Goya or Kerns)
10 - 12 peeled Peach Slices

In a small bowl:
Pretzels
Butter
Brown Sugar
Mix well by hand.
Press into the Pie Pan .
Bake 15 minutes.
Remove the pan to a rack to cool to room temperature.
Refrigerate until ready for the next step.

In a large bowl:
1/4 C of the Cold Water
Sprinkle 1 TBS (1 envelope) of Gelatin over the water.
Allow to sit for 2 minutes. (do not mix it)
Stir in 1/2 C of the Boiling Water until the Gelatin is dissolved.
Stir in 1/3 C of the granulated Sugar
Beat in the Cream Cheese, with a hand mixer, until smooth.
Cover with Plastic Wrap and refrigerate until it thickens.
Gently Spread this over the crust.
Cover and refrigerate until the next step.

In a large bowl:
Remaining 1/4 C Cold Water
Sprinkle remaining 1 TBS (1 envelope) of Gelatin over the water.
Allow to sit, (do not stir), for 2 minutes.
Stir in remaining 1/2 C boiling water until gelatin is dissolved completely.
Stir in remaining 1/3 C of granulated Sugar.
Add:
Cinnamon
Honey
Mix well.
Add:
Peach Nectar
Mix well.
Cover and refrigerate until it thickens

Arrange the Peach Slices in a spiral on the top of the Cream Cheese layer.

Gently spread the Peach Gelatin evenly over the Peaches.
Cover and refrigerate at least 3 hours.

Enjoy!
Peace in the Kitchen!



Pineapple Pretzel Dessert

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish.

2 C crushed Pretzels
16 TBS (2 sticks) Butter, melted
1 - 8oz. package of Cream Cheese
1 C granulated Sugar
1 8oz. container of frozen Cool Whip, thawed.
2 - 20 oz. cans of Crushed Pineapple, not drained
1/2 of a 3.4oz. box of Instant Vanilla Pudding Mix

Spread the Pretzels evenly on the bottom of the dish.
Carefully drizzle the butter over the Pretzels.
Bake for 10 minutes.
Remove the pan and place it on a rack to cool completely.

In a medium bowl, with an electric hand mixer:
Cream Cheese
Sugar
Beat until creamy smooth.
Fold in the Cool Whip, by hand.
Spread evenly over the cooled Crust.

In a small bowl:
Pineapple
Pudding Mix
Stir to combine well.
Spread over the Cream Cheese layer.
Refrigerate for 1 hour.
Serve cold.

Enjoy!
Peace in the Kitchen!

Raspberry Pretzel Salad

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish

10 oz. Cream Cheese, softened
2 (12oz.) packages of Frozen Raspberries, thawed
2 C crushed Pretzels, roughly crushed, not pulverized.
12 TBS Butter, melted
5 TBS granulated Sugar
2 1/2 C Thawed Cool Whip
1 1/4 C Confectioner's Sugar
1 (6oz.) package + 1 (3oz.) package of Raspberry Jello

In a small mixing bowl:
Pretzels
Butter
Granulated Sugar
Mix well with a blending fork.
Spread evenly in the dish.
Bake 10 minutes.
Remove to a rack and cool completely.

In another bowl, using a hand mixer:
Cool Whip
Confectioner Sugar
Cream Cheese
Beat until creamy smooth.
Spread evenly over the crust. Spread out to cover the edges of the crust too.
Refrigerate while making the Jello layer.

In another large bowl:
Dissolve all of the Jello in 2 1/2 C Boiling Water.
Fold in Raspberries and stir just until combines.
Refrigerate just until it begins to set.
When it's done, Evenly spread over the Cream Cheese layer.
Cover with plastic wrap and refrigerate until completely set.

Enjoy!
Peace in the Kitchen!