Apple Pie Without a Crust

This is an adaptation of an Amish/Mennonite Recipe from one of my family's vintage recipe books.

Apple Pie Without a Crust

1/2C White Sugar
1/4 C Brown Sugar
1/2 C Flour
1 Egg, unbeaten
1 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla Extract
1 C Chopped Apples ( core and peel the Apple) I used a Jonagold, it only took 1/2 of a large Apple)

The next time I made it I used a small apple and it was a cup!
1 C Chopped Pecans ( I used 1/2 C of Regular Pecans and 1/2 C of Cinnamon Frosted Pecans)

Combine, in a bowl:
Sugars ( White and Brown)
Flour
Egg

Combine, in a bowl
Baking Powder
Salt
Vanilla
Mix Well
Add to Dry Ingredients

Stir in :
Nuts
Apples

I use a blending fork, a wooden spoon would be just fine, to mix all of the ingredients together.
The dough will be very thick.

Press the dough, using your fingers, in a Pie Pan that's been prepared with my Pan Release Recipe ( search under Tips, Hints and More)
Bake at 350 degrees for 30 minutes.

Serve with Whipped Cream , or Vanilla Ice Cream.

I made this and we took it to some friends for dinner last night. It is definitely a "Best of the Best" recipe. I will keep making this one!

Since I first posted this recipe, I've made it many times. It's our new favorite dessert. I've made it with apple and walnuts or you could use slivered almonds. I'll also make it with pear and walnuts. It's simple to make, only 30 minutes and most people have the ingredients in their pantry except for an apple or a pear.

Enjoy!
Peace in the Kitchen! ( The Kitchen smells amazing)

It's not just for Dinner anymore!
In the oven right now for Breakfast.

Cowboy Beans

If you want Vegetarian Beans, here's the recipe

4 C Dried Pinto Beans, Rinsed and Cleaned
4 C Finely Minced Onions
2 C Diced Onions
1/4 C Chile Powder
1/4 C Adobo Seasoning
1/4 C Salt ( that's correct!)
1/2 of a Bunch of Cilantro, Stemmed and Chopped
4 TBS Olive Oil
2 C Diced Red Bell Pepper
2 C Diced Green Bell Pepper

In a large stockpot or dutch oven, cover the Beans with water by 6 inches over the top, soak them overnight.
Make sure they remain covered with water, add more as needed.
Drain
Return to the pot
Cover again with water by 1 1/2 inches over the top.
Add:
Minced Onion
Chile Powder
Salt
Cilantro
Stir Well

Bring to a boil over medium heat, uncovered
Reduce heat to low
Cover and cook about 2 1/2 hours
Check often and stir

Add additional water as needed
The water should be almost absorbed

Heat Olive Oil in a Skillet
When it's hot, add Diced Onion, Both Bell Peppers.
Saute until tender
Add this mixture to the Beans.
Stir Well.
Done!

Serve Hot

Enjoy!
Peace in the Kitchen!

Baked Zucchini or Sumer Squash Boats

Here's a simple and easy entrée.
All ingredients will be adjusted according to how many you are serving.

Preheat the Oven to 375 degrees.

Zucchini or Summer Squash.

Slice lengthwise.
Trim a slice off the bottom to allow them to sit on a Sheet Pan.
Scoop out the center.
Brush with Olive Oil and Sprinkle with some Garlic Salt.

Add the scooped zucchini to a Mixing Bowl.

Add:
Some Diced Tomato
Salt and Pepper to taste.
1 TBS of Grated Parmesan Cheese
Mix to combine well.

Fill the Squash.

Top with Pieces of Mozzarella Cheese.

Place on a Sheet Pan lined with Parchment Paper.
Bake 20 - 30 minutes.

Enjoy!
Peace in the Kitchen!

" My Michigan "

I was born and raised in Michigan.
I have great childhood memories of growing up in Michigan.

As kids, we spent as much time as we could outdoors.
The Four Seasons were absolutely perfect.
I enjoyed the Summer spending time in the Pine Woods, the Clinton River, and the Apple Orchard at the end of the street, and I played softball.
I spent the Winters sledding, ice skating, skiing and building snow forts in the backyard.

My best friend and sidekick was Shannon.
We were inseparable.
When we weren't in school, we were outside playing and exploring.
My mother had a large Cast Iron Bell attached to a wooden post that she would ring when it was time for all of us to come home for lunch or dinner.

Shannon and I shared every Holiday together and there was never a lack of things to do that entertained us all year.
We had Lemonade stands, we spent hours in the snow or ice skating at the local pond. In the Fall we piled the leaves as high as we could and then jumped in them , scattered them and started all over again.
We had Carnivals and Talent Shows in the Summer and we had Spook Houses in the Garage for Halloween.
We went Caroling at Christmas.
We listened to records in the basement and had dances.
We were always busy.

We had a "Little Store" that we walked to,  to buy a brown bag of penny candy and a "pop". We'd return home with an empty bag  of candy and an empty bottle of pop. My favorite pop was Grape.

We had the 'Big Tree" at the end of the street, where we played for hours, I wish I could return to see how big that tree actually was.

We picked.... or stole Apples in the orchard and we wandered the fields and the woods looking for Blackberries, Blueberries, Cherries and Peaches.

Life was good...... I loved growing up in Michigan.

Food in Michigan is a Cultural Event , almost as serious as the Arts. There are countless festivals in Michigan dedicated to food. Here's a list of my memories of food in "My Michigan".


Cherries -  Michigan is the largest producer of Cherries in the world. Traverse City hosts the Annual Cherry Festival.
Apples - Statewide
Vernor's Ginger Ale - One of the few made with real Ginger. The original soft drink was first made and sold in 1866.
Fudge - Mackinaw Island and Holland
Salt Water Taffy - Mackinaw Island
Salmon, Walleye and Trout - THe Great Lakes and Rivers
Kellog's Cereal - Battle Creek
Faygo Soft Drinks - The origin of the word "pop" by which all soft drinks in Michigan are referred.
Wild Turkeys - Statewide
Cider - Frankenmuth

Fruits -
Blueberries
Blackberries
Strawberries
Peaches
Apples
Raspberries
Boysenberries
Elderberries
Rhubarb

I ate all of the foods that were regionally available to us.
My Grandmother , Mother and Aunt Faye had to be the strongest influences in my life when it came to food and cooking.

The little boy in Michigan grew up, cruised Telegraph Road in his 1967 Camaro as a Junior in High School, we ate Burgers and Fries and Strawberry Pie at the Elias Brother's Big Boy on Telegraph Road on Friday night, attended Oakland University,  became a Peace Corps Volunteer, traveled the World and has embraced different cultures through food. He married, has children,  grandchildren and writes a blog dedicated to food and cooking!

And now I enjoy passing that passion on through this blog.
So in conclusion,
There's a Hippy in the Kitchen that wants you to:

Enjoy!
Peace in the Kitchen!

Croissants Perdu

Day old Croissants can be turned into a delicious breakfast.

We always have plenty of fresh Croissants in the Bread Basket.
However, if they get a bit stale, simply create Croissants Perdu!

This recipe is for 1 Croissant.
Adapt the recipe for each person served.

Here's what you'll need:

1 Day old Croissant , sliced in half

4 TBS Butter, softened
1 TBS Honey
1/4 tsp Vanilla
Pinch of Salt

Butter for Cooking the Croissants
Jam ( your favorite flavor)  

Create a Honey Butter for the Croissant.

Mix together:

Butter

Honey

Vanilla

Salt

Set Aside.

Heat a skillet with a bit of butter
Brown the Croissant, cut side down
Flip to brown the other side

Serve with Honey Butter and Jam!

Enjoy! Peace in the Kitchen!

Chicken Enchiladas / Vegetarian , Terry's Original Recipe

Cinco de Mayo:
1862, Mexico's Army defeated the French at the Battle of Puebla during the Franco-Mexican War, (1861-1867).

It's considered a Minor Holiday in Mexico. In the United States, it's become a Celebration of Mexican Culture and Heritage.
We celebrate in a grand style in Texas.... Parades, Music , Street Festivals and....... FOOD!

Check out my previously posted Tex - Mex Recipes and enjoy these Enchiladas!


This is an original recipe including original recipes for the Tex - Mex Dressing and the Pico de Gallo.
Obviously it can be adapted for non Vegetarians.

1 Recipe of my Tex- Mex Dressing:

1 C (8oz.) Pace Chunky Salsa, or any other brand)
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, room temperature
1 tsp Cumin
1/2 tsp Adobo Seasoning or Garlic Powder

Combine Sour Cream and Cream Cheese in a bowl with an electric mixer.
Fold in remaining ingredients
Store refrigerated in a canning jar.

1 Recipe of my Pico de Gallo:

2 small Tomatoes. diced
1/2 of an Onion, diced
1/2 of a bunch of Cilantro, chopped
2 medium Jalapenos, diced
1 tsp Adobo Seasoning or Garlic Powder
Salt and Pepper to taste
Mix together and Refrigerate.

Enchiladas:

2 TBS Olive Oil
1 Onion, chopped
2 Cloves of Garlic, chopped
3 C Quorn Brand Vegetarian Chicken, shredded
2 C Queso Quesadilla Shredded Cheese
1 4oz. can Chopped Green Chiles
8 - 6" Flour Tortillas

Saute Onion and Garlic in the Oil until tender
Add the following:
 Chicken
 1 C of the Tex - Mex Dressing
 1/2 C of the Cheese
Green Chiles

Spoon some of the mixture down the center of each Tortilla
Roll them
Place them seam side down in a 9"x13" baking dish, sprayed with Vegetable Spray
Top with remaining  Tex - Mex Dressing
Top with remaining Cheese

Bake at 350 degrees for 25 minutes

Serve with the Pico de Gallo on the side

Enjoy!
Peace in the Kitchen!

Irish Whiskey Cake with The Queen's Whiskey Sauce

We recently visited England and had a great time, for some reason, I've been thinking about Irish and Scotch Whiskey. I'm not really a Whiskey drinker, but I understand that if you get a really good Whiskey, you can sip it slowly, and it's incredible, like an aged Brandy!

 I decided to create a recipe for a Whiskey Cake using the best Irish Whiskey.

I already have my "Best of the Best " recipe for what I call, The Queen's Whiskey Sauce, as if I know whether the Queen drinks Whiskey!
I did get a chance to see her when we were in England..... maybe that was my opportunity to find out!

I didn't want to wait until Christmas to create this, so I thought I'd post it ahead of time so you all can plan to serve it, as I will, for Christmas dinner!


Here's what you'll need:
1 10" Bundt pan ( I like the classic Kugelhopf Pan) , brushed well with my Pan Release Mixture that's posted under  Tips, Hints and More. It's fool proof for release!

1 C of Chopped Pecans
1 18.25 box of Yellow Cake Mix
1 5 oz. box of Jello Cheesecake Instant Pudding Mix
1/2 C Water
4 Eggs
1/2 C Vegetable Oil
1/2 C Irish Whiskey, the best that you can afford!  As I researched Irish Whiskey, I discovered that there are some incredibly expensive brands.

The following is a list of some of the best "affordable" Irish Whiskies for this cake:
Jameson 12 yr. Old Blend
Black Bush
Powers
Redbreast
Green Spot
Connemara Cask Strength


Sprinkle the Pecans on the bottom of the pan

Mix together in a stand mixer, with a paddle attachment, or in a bowl with an electric mixer:
Cake Mix
Pudding Mix
Water
Eggs
Vegetable Oil
Whiskey
Beat well

Pour the batter into the pan.
Bake at 325 degrees for 1 hour

Place on a cooling rack until completely cooled.
Invert onto a serving platter

Serve with the following recipe for the Queen's Whiskey Sauce:

1 Pint of Heavy Cream
3 Eggs
1/2 C Sugar
1/2 tsp Vanilla
1 C Irish Whiskey ( the same brand of Whiskey you used in the cake batter)

In a Double Boiler over simmering water.
Cook Cream and Eggs , whisking constantly
Add Sugar
Add Vanilla
Whisking constantly for about 10 minutes
Slowly whisk in the Whiskey until fully incorporated

Drizzle it over slices of the Whiskey Cake. ( Be generous, you paid dearly for the Whiskey)

Enjoy!
Peace in the Kitchen!