I previously posted:
Asparagus Quiche
Asparagus and Hard Boiled Egg Casserole
Asparagus Bread Pudding
Provencal Cream of Asparagus Soup
They are all considered Best of the Best Recipes.
Here's one more to add to the list.
My wife recently bought the perfect rectangular Asparagus Tart Pan.
Asparagus and Herb Tart:
Crust:
7 TBS cold butter, cubed
1 1/4 C flour
1 egg yolk
Filling:
1 dozen spears of asparagus ( in a pot or skillet, boil just until tender, about 5 minutes)
Remove , drain and set aside
1 1/4 C heavy cream
2 eggs
2 TBS of your favorite fresh herbs, chopped ( thyme, rosemary, tarragon or herbes de provence)
Cut butter into flour with a pastry blender of 2 forks, until crumbly and pea sized bits are formed.
Add egg yolk + 1-2 TBS ice water
Roll out dough to fit the pan you have, either a 9 inch round or a 6x16 rectangle.
place it in the pan and leave an overhang for now
Pearce dough with the tines of a fork
Refrigerate for 30 minutes
Remove overhang with a rolling pin by running it over the top of the pan
Place on a baking sheet and bake at 400 degrees for 15 minutes.
Remove from oven and leave the pan on the baking sheet , reduce heat to 350 degrees
In a small bowl, whisk together the cream and eggs
Stir in herbs
Season with salt and pepper
Lay the asparagus spears, alternating the tips, in the tart pan
Pour the egg mixture evenly over the asparagus to coat well
Bake at 350 degrees for 40 minutes
Enjoy!
Peace in the Kitchen!
Saturday, May 25, 2013
Christmas in Connecticut !
Christmas in Connecticut:
You're wondering why I have a post titled Christmas in Connecticut? Christmas in Connecticut is my favorite Christmas movie. I've added the synopsis here , explaining the craziness surrounding the plot.
As you read it you may figure out how it relates to my food blog.
I've had several friends ask if I cook and bake every recipe that I blog about, I do not!
Just like Elizabeth Lane, I too sit in the kitchen of my home, research and write about food and cooking, and post my favorite recipes. Unlike Elizabeth Lane, I can cook and bake and I absolutely enjoy it.
I can't imagine that I'm alone in the fact that I don't cook everything I blog about.
As I watch the film, I enjoy the process that Elizabeth goes through, to come up with her weekly column. I could do that!
The plot thickens when Elizabeth is expected to entertain and cook the perfect holiday meal for an injured soldier returning from the war. She's also expected to do all of this on her farm in Connecticut, that she has created in her column. Elizabeth can't cook, she can't entertain and she doesn't have a farm in Connecticut, but she is very convincing to everyone, that she can do it, and she does!
I also hope that what I create on my blog is very convincing to my readers. You're probably wondering if I truly was a hippy, do I really have a kitchen and do I enjoy peace in the kitchen ? ...... the answer is yes to all of those questions!
I hope you enjoy the story about Elizabeth Lane and her world of cooking and entertaining and I hope you have the chance to see the film this Christmas. In the mean time..... Enjoy! Peace in the Kitchen!
Christmas In Connecticut:
Although Elizabeth Lane, author of the popular magazine column "Diary of a Housewife," lives alone in a New York apartment and cannot cook, she writes about a bucolic life on a Connecticut farm with her husband and child and publishes as her own recipes she obtains from her chef friend, Felix Bassenak. During his recovery, Nurse Mary Lee reads Elizabeth's column to injured war hero Jefferson Jones and, hoping to interest Jeff in marriage, writes to Jonathan Yardley, the magazine's publisher, asking him to arrange for Jeff to spend Christmas on Elizabeth's farm. Yardley, who is a stickler for the truth, has no idea that Elizabeth has been inventing the details in her column and insists that she invite Jeff for the holidays. To make matters worse, Yardley invites himself to join them. Convinced that she is about to lose her job, Elizabeth accepts the marriage proposal of her friend, architect John Sloan, even though she does not love him. When Elizabeth's editor, Dudley Beecham, learns that John owns a Connecticut farm, however, he suggests that they use it to recreate the situation she has devised for the column. John arranges for the local judge to marry them at the farm, and Felix agrees to do the cooking. The practical John even arranges for a stand-in baby--one that his maid Norah cares for while its mother is at work in a defense plant. The planned marriage ceremony is interrupted when Jeff arrives earlier than scheduled. Elizabeth is immediately attracted to him and begins to regret her promise to marry John. Yardley's arrival completes the party. Elizabeth successfully carries out her deception despite a slight setback when she learns that the baby is a girl, not a boy as she first assumed. Felix, pretending to be Elizabeth's uncle, cooks a wonderful meal, and while Elizabeth decorates the Christmas tree, Jeff sings Christmas carols. After everyone has gone to bed, the judge returns, but once again the wedding is canceled when Yardley and Jeff sneak downstairs for a snack. When Jeff helps Elizabeth put the cow in the barn, she discovers that he is also attracted to her. On Christmas morning, Elizabeth confides in Felix, who eagerly comes to her aid. When the judge returns, Felix lies that the baby has swallowed a watch, and once again the wedding is postponed. That evening, at a community dance, Jeff and Elizabeth have eyes only for each other. They take a walk outside and sit in a sleigh to continue their conversation. Feeling their weight, the horse wanders off, and the couple is arrested for stealing the sleigh. Meanwhile, Yardley has returned to the farm and sees the baby's mother carrying her out. He believes that the baby has been kidnapped and notifies the police. In the morning, Elizabeth and Jeff return home, and Elizabeth tells the incredulous Yardley the truth. Furious at the deception, Yardley fires Elizabeth. Then Elizabeth and John quarrel and break up. The way seems clear for Elizabeth to marry Jeff, but her hopes are dashed when Mary arrives and announces that she is Jeff's fiancée. Soon, however, Felix learns that Mary has married another man and then convinces Yardley to rehire Elizabeth. Although Yardley offers Elizabeth a raise and offers John a contract as well, Elizabeth refuses to return. Then Jeff proposes, even though Felix warns him that Elizabeth cannot cook.
You're wondering why I have a post titled Christmas in Connecticut? Christmas in Connecticut is my favorite Christmas movie. I've added the synopsis here , explaining the craziness surrounding the plot.
As you read it you may figure out how it relates to my food blog.
I've had several friends ask if I cook and bake every recipe that I blog about, I do not!
Just like Elizabeth Lane, I too sit in the kitchen of my home, research and write about food and cooking, and post my favorite recipes. Unlike Elizabeth Lane, I can cook and bake and I absolutely enjoy it.
I can't imagine that I'm alone in the fact that I don't cook everything I blog about.
As I watch the film, I enjoy the process that Elizabeth goes through, to come up with her weekly column. I could do that!
The plot thickens when Elizabeth is expected to entertain and cook the perfect holiday meal for an injured soldier returning from the war. She's also expected to do all of this on her farm in Connecticut, that she has created in her column. Elizabeth can't cook, she can't entertain and she doesn't have a farm in Connecticut, but she is very convincing to everyone, that she can do it, and she does!
I also hope that what I create on my blog is very convincing to my readers. You're probably wondering if I truly was a hippy, do I really have a kitchen and do I enjoy peace in the kitchen ? ...... the answer is yes to all of those questions!
I hope you enjoy the story about Elizabeth Lane and her world of cooking and entertaining and I hope you have the chance to see the film this Christmas. In the mean time..... Enjoy! Peace in the Kitchen!
Christmas In Connecticut:
Although Elizabeth Lane, author of the popular magazine column "Diary of a Housewife," lives alone in a New York apartment and cannot cook, she writes about a bucolic life on a Connecticut farm with her husband and child and publishes as her own recipes she obtains from her chef friend, Felix Bassenak. During his recovery, Nurse Mary Lee reads Elizabeth's column to injured war hero Jefferson Jones and, hoping to interest Jeff in marriage, writes to Jonathan Yardley, the magazine's publisher, asking him to arrange for Jeff to spend Christmas on Elizabeth's farm. Yardley, who is a stickler for the truth, has no idea that Elizabeth has been inventing the details in her column and insists that she invite Jeff for the holidays. To make matters worse, Yardley invites himself to join them. Convinced that she is about to lose her job, Elizabeth accepts the marriage proposal of her friend, architect John Sloan, even though she does not love him. When Elizabeth's editor, Dudley Beecham, learns that John owns a Connecticut farm, however, he suggests that they use it to recreate the situation she has devised for the column. John arranges for the local judge to marry them at the farm, and Felix agrees to do the cooking. The practical John even arranges for a stand-in baby--one that his maid Norah cares for while its mother is at work in a defense plant. The planned marriage ceremony is interrupted when Jeff arrives earlier than scheduled. Elizabeth is immediately attracted to him and begins to regret her promise to marry John. Yardley's arrival completes the party. Elizabeth successfully carries out her deception despite a slight setback when she learns that the baby is a girl, not a boy as she first assumed. Felix, pretending to be Elizabeth's uncle, cooks a wonderful meal, and while Elizabeth decorates the Christmas tree, Jeff sings Christmas carols. After everyone has gone to bed, the judge returns, but once again the wedding is canceled when Yardley and Jeff sneak downstairs for a snack. When Jeff helps Elizabeth put the cow in the barn, she discovers that he is also attracted to her. On Christmas morning, Elizabeth confides in Felix, who eagerly comes to her aid. When the judge returns, Felix lies that the baby has swallowed a watch, and once again the wedding is postponed. That evening, at a community dance, Jeff and Elizabeth have eyes only for each other. They take a walk outside and sit in a sleigh to continue their conversation. Feeling their weight, the horse wanders off, and the couple is arrested for stealing the sleigh. Meanwhile, Yardley has returned to the farm and sees the baby's mother carrying her out. He believes that the baby has been kidnapped and notifies the police. In the morning, Elizabeth and Jeff return home, and Elizabeth tells the incredulous Yardley the truth. Furious at the deception, Yardley fires Elizabeth. Then Elizabeth and John quarrel and break up. The way seems clear for Elizabeth to marry Jeff, but her hopes are dashed when Mary arrives and announces that she is Jeff's fiancée. Soon, however, Felix learns that Mary has married another man and then convinces Yardley to rehire Elizabeth. Although Yardley offers Elizabeth a raise and offers John a contract as well, Elizabeth refuses to return. Then Jeff proposes, even though Felix warns him that Elizabeth cannot cook.
Campfire Recipes
Just a few recipes for the campfire.
I could do an entire series on campfire cooking and I may do that soon.
We have a place in the mountains in Colorado with an outdoor fire pit.
It's a large circle of very large rocks. We burn wood and charcoal and use grill racks on stones to cook.
We also have several stones with flat surfaces that we can set pans or coffee mugs on to keep them warm.
Here are just a few of my favorite campfire recipes.
Campfire Breakfast Potatoes:
This recipe serve 6
16 Yukon Gold Potatoes, quartered
3 TBS Salt
2 TBS Olive Oil
1 Red Bell Pepper, roughly diced
1 Green Pepper, roughly diced
1 Large Onion, roughly chopped
1 TBS fresh chopped Thyme
1 TBS fresh chopped Rosemary
Place potatoes in a saucepan add water to cover by 1 inch
Add salt
Bring to a boil
Reduce heat, simmer for 10 minutes
Drain
Remove to a bowl
Add Oil, Herbs, Peppers and Onion
Toss to coat
Salt and Pepper to taste
Create 6 squares of double layered Aluminum foil , at least 12"X12"
Divide potatoes evenly
Crimp well to seal completely
Place on grill or hot coals
Cook 45 minutes , turning once. Check for tenderness and adjust cooking time as needed.
Enjoy!
Peace Around The Campfire!
Campfire Bread on a Branch:
2-3 C flour
1-2 TBS baking powder
1 tsp salt
2-3 TBS vegetable oil
2/3 C warm water
Mix all together with your fingers, except for the water, until crumbly texture
Slowly add water
Work the dough until it holds its shape
Do not add additional water
Pinch off a ball the size of a large marshmallow
Wrap around the end of a green branch/stick
Cook over coals about 10 to 12 minutes
Rotating to cook evenly
Serve with butter and jam
Enjoy!
Peace Around The Campfire!
Campfire Fried Pies:
Pre heat a cast iron skillet on the grill or coals
1 can of biscuits
1 can of your favorite pie filling
butter and vegetable oil for frying
powdered sugar for dusting
Roll each biscuit into a circle about 6" in diameter
Place a TBS of pie filling in the center of each biscuit
Fold and crimp edges with a fork
Heat the butter and oil in the skillet
Brown one side of the pies
Flip and brown the other side
Serve warm, sprinkled with powdered sugar
Enjoy!
Peace Around The Campfire!
Campfire Baked Potatoes and Onion:
large baking potatoes
large onions
butter, melted
fresh chopped herbs ( dill, parsley, rosemary, thyme, or herbes de provence) your choice!
Make a row of 6 slices across the potato, almost all the way through, leaving enough to hold its shape
Slice onions and place 1 slice into each slit in the potato
Brush with melted butter
Sprinkle with herbs
Wrap tightly in a double layer of foil, sealing completely
Place on grill or coals
Cook 45 minutes
Check for tenderness
Adjust cooking time accordingly
Serve with additional butter and sour cream
Enjoy!
Peace Around The Campfire!
I could do an entire series on campfire cooking and I may do that soon.
We have a place in the mountains in Colorado with an outdoor fire pit.
It's a large circle of very large rocks. We burn wood and charcoal and use grill racks on stones to cook.
We also have several stones with flat surfaces that we can set pans or coffee mugs on to keep them warm.
Here are just a few of my favorite campfire recipes.
Campfire Breakfast Potatoes:
This recipe serve 6
16 Yukon Gold Potatoes, quartered
3 TBS Salt
2 TBS Olive Oil
1 Red Bell Pepper, roughly diced
1 Green Pepper, roughly diced
1 Large Onion, roughly chopped
1 TBS fresh chopped Thyme
1 TBS fresh chopped Rosemary
Place potatoes in a saucepan add water to cover by 1 inch
Add salt
Bring to a boil
Reduce heat, simmer for 10 minutes
Drain
Remove to a bowl
Add Oil, Herbs, Peppers and Onion
Toss to coat
Salt and Pepper to taste
Create 6 squares of double layered Aluminum foil , at least 12"X12"
Divide potatoes evenly
Crimp well to seal completely
Place on grill or hot coals
Cook 45 minutes , turning once. Check for tenderness and adjust cooking time as needed.
Enjoy!
Peace Around The Campfire!
Campfire Bread on a Branch:
2-3 C flour
1-2 TBS baking powder
1 tsp salt
2-3 TBS vegetable oil
2/3 C warm water
Mix all together with your fingers, except for the water, until crumbly texture
Slowly add water
Work the dough until it holds its shape
Do not add additional water
Pinch off a ball the size of a large marshmallow
Wrap around the end of a green branch/stick
Cook over coals about 10 to 12 minutes
Rotating to cook evenly
Serve with butter and jam
Enjoy!
Peace Around The Campfire!
Campfire Fried Pies:
Pre heat a cast iron skillet on the grill or coals
1 can of biscuits
1 can of your favorite pie filling
butter and vegetable oil for frying
powdered sugar for dusting
Roll each biscuit into a circle about 6" in diameter
Place a TBS of pie filling in the center of each biscuit
Fold and crimp edges with a fork
Heat the butter and oil in the skillet
Brown one side of the pies
Flip and brown the other side
Serve warm, sprinkled with powdered sugar
Enjoy!
Peace Around The Campfire!
Campfire Baked Potatoes and Onion:
large baking potatoes
large onions
butter, melted
fresh chopped herbs ( dill, parsley, rosemary, thyme, or herbes de provence) your choice!
Make a row of 6 slices across the potato, almost all the way through, leaving enough to hold its shape
Slice onions and place 1 slice into each slit in the potato
Brush with melted butter
Sprinkle with herbs
Wrap tightly in a double layer of foil, sealing completely
Place on grill or coals
Cook 45 minutes
Check for tenderness
Adjust cooking time accordingly
Serve with additional butter and sour cream
Enjoy!
Peace Around The Campfire!
Friday, May 24, 2013
The Next Big Thing!
I posted many recipes based on All American Picnic Food. I'm working on posting recipes dedicated to the Best Traditional American Recipes.
Instead of posting them all together in a project, I'll begin posting them individually.
More to come........
Instead of posting them all together in a project, I'll begin posting them individually.
More to come........
Thursday, May 23, 2013
Rhubarb Buckle with Ginger Crumble
This recipe is adapted from :
Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
I discovered this recipe on a blog that I follow: Food52
Typically a Buckle is baked in a Casserole Dish. I like the fact that this one is made in a Cake Pan.
I love anything that is "Rustic" and this is a Rustic Dessert.
Rhubarb Buckle with Ginger Crumble:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Round Pie Pan brushed well with Butter.
Ginger Crumb Topping:
1/3 C Granulated Sugar
1/4 C Flour
1/4 C Finely Chopped Candied Ginger
2 TBS Butter, melted.
Cake:
1 3/4 C Flour
1 tsp Baking Powder
1 tsp Dried Ginger
1/2 tsp Baking Soda
1/2 tsp Sea Salt
12 TBS Butter, softened
1 C Granulated Sugar
2 Eggs
3/4 C Buttermilk, room temperature
1 pound of Rhubarb, Thinly sliced. (4 C)
Topping:
In a small mixing bowl:
Sugar
Flour
Ginger
Mix well by hand.
Add:
Melted Butter
Stir to combine well.
Cover with Plastic Wrap and put it in the Freezer.
Cake Batter:
In a large mixing bowl:
Flour
Baking Powder
Ginger
Baking Soda
Salt
Whisk well.
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat on Medium Speed until Light and Fluffy. (3 - 5 minutes)
Add:
Eggs, one at a time.
Mix until completely incorporated.
Add:
Flour in Three Additions, alternating with Buttermilk in Two Additional.
Begin and End with Dry Ingredients.
Gently Fold in the Rhubarb by hand.
Spread the Batter into the Pan.
Sprinkle the Top evenly with the Crumble.
Bake 45 - 50 minutes, until Golden Brown.
Enjoy!
Peace in the Kitchen!
Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
I discovered this recipe on a blog that I follow: Food52
Typically a Buckle is baked in a Casserole Dish. I like the fact that this one is made in a Cake Pan.
I love anything that is "Rustic" and this is a Rustic Dessert.
Rhubarb Buckle with Ginger Crumble:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Round Pie Pan brushed well with Butter.
Ginger Crumb Topping:
1/3 C Granulated Sugar
1/4 C Flour
1/4 C Finely Chopped Candied Ginger
2 TBS Butter, melted.
Cake:
1 3/4 C Flour
1 tsp Baking Powder
1 tsp Dried Ginger
1/2 tsp Baking Soda
1/2 tsp Sea Salt
12 TBS Butter, softened
1 C Granulated Sugar
2 Eggs
3/4 C Buttermilk, room temperature
1 pound of Rhubarb, Thinly sliced. (4 C)
Topping:
In a small mixing bowl:
Sugar
Flour
Ginger
Mix well by hand.
Add:
Melted Butter
Stir to combine well.
Cover with Plastic Wrap and put it in the Freezer.
Cake Batter:
In a large mixing bowl:
Flour
Baking Powder
Ginger
Baking Soda
Salt
Whisk well.
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat on Medium Speed until Light and Fluffy. (3 - 5 minutes)
Add:
Eggs, one at a time.
Mix until completely incorporated.
Add:
Flour in Three Additions, alternating with Buttermilk in Two Additional.
Begin and End with Dry Ingredients.
Gently Fold in the Rhubarb by hand.
Spread the Batter into the Pan.
Sprinkle the Top evenly with the Crumble.
Bake 45 - 50 minutes, until Golden Brown.
Enjoy!
Peace in the Kitchen!
Blueberry Muffin Cake
This recipe is from The Cake Mix Doctor by Anne Byrn.
Use my Pan Release, found on the blog under Tips, Hints and More,
to grease a 10" Tube Pan.
1 box of Duncan Hines Classic Yellow Cake Mix
1 box (3.4oz.) Vanilla Instant Pudding Mix
1 C Vanilla Yogurt
1/2 C Vegetable Oil
1/4 C Water
4 Eggs
1 C Fresh Blueberries, rinse and drain
Powdered Sugar for Dusting
Measure 2TBS of the Cake Mix and set aside
Place remaining cake mix, yogurt, oil, water and eggs in a large bowl
Mix in a stand mixer on low for 1 minute
Scrape the sides , increase the speed to medium and mix 2 more minutes
Batter should be thick and well blended
Toss the berries in the reserved cake mix
Pour 2/3 of the batter into the pan
Scatter blueberries over the batter
Spread the remaining batter over the blueberries so it covers all of the berries
Bake at 350 degrees for 45 - 50 minutes
Remove to a wire rack and cool for 20 minutes
Invert onto the rack
Cool for 30 minutes
Place on a serving Platter and dust with powdered sugar
Serve with Whipped Cream
Enjoy!
Peace in the Kitchen!
Use my Pan Release, found on the blog under Tips, Hints and More,
to grease a 10" Tube Pan.
1 box of Duncan Hines Classic Yellow Cake Mix
1 box (3.4oz.) Vanilla Instant Pudding Mix
1 C Vanilla Yogurt
1/2 C Vegetable Oil
1/4 C Water
4 Eggs
1 C Fresh Blueberries, rinse and drain
Powdered Sugar for Dusting
Measure 2TBS of the Cake Mix and set aside
Place remaining cake mix, yogurt, oil, water and eggs in a large bowl
Mix in a stand mixer on low for 1 minute
Scrape the sides , increase the speed to medium and mix 2 more minutes
Batter should be thick and well blended
Toss the berries in the reserved cake mix
Pour 2/3 of the batter into the pan
Scatter blueberries over the batter
Spread the remaining batter over the blueberries so it covers all of the berries
Bake at 350 degrees for 45 - 50 minutes
Remove to a wire rack and cool for 20 minutes
Invert onto the rack
Cool for 30 minutes
Place on a serving Platter and dust with powdered sugar
Serve with Whipped Cream
Enjoy!
Peace in the Kitchen!
Wednesday, May 22, 2013
Fruit Brown Bettys
Brown Betty is an American type of cobbler dating back to colonial times. It was based on a crumble of British origin.
In 1864, the Yale Literary Magazine printed an article with "brown" in lower case, making "Betty" the proper name. It's believed that Betty may have been the name of a slave cook or servant that first prepared the dish and brown was a reference to her complexion.
Brown Bettys are made with bread crumbs or cubed pieces of white bread, graham crackers crumbs and fruit, usually sliced apples, in alternating layers baked to the consistency of a bread pudding.
It's usually served with a sauce, whipped cream, custard, heavy cream or ice cream.
The following recipes are a variety of fruit Brown Bettys.
Apple Brown Betty is probably the most familiar recipe. Many of the recipes here are Amish or Mennonite.
They are very common recipes and can be found in many vintage cook books. I haven't researched recipes in newer books. I've adapted some of these recipes to make them more current. I've even changed some of the pan sizes, some recipes ask to bake it "in a pan". Older recipes have a tendency to be vague. It's not unusual to come across ingredients that no longer exist. I often see a recipe that says to use a "lump" of butter. Many recipes call for lard or oleo and I simply replace it with butter. If it said to bake "until".... I took the liberty to either putting in what I consider a basic direction or I left it as stated.
Apple Brown Betty:
4 C sliced apples ( I use Jonagold )
3/4 c packed brown sugar
1/8 tsp cinnamon
2 C cubed bread
2 tsp butter
1/4 hot water
Grease an 8"x8" pan with butter
Layer the pan in the following order:
a layer of half of the apples
a layer of half of the bread
1/2 of the sugar
repeat
sprinkle with cinnamon
add the hot water
Cover with foil
Bake at 350 degrees for 30 minutes
Remove foil and bake until browned
Serve with a Lemon or Brandy Sauce.
Enjoy!
Peace in the Kitchen!
Blueberry Brown Betty:
5 C fresh blueberries
1 TBS lemon juice
1/4 tsp salt
1 C flour
1 C sugar
1/2 C butter
Combine:
berries
lemon juice
salt
Place in an 8"x8" baking pan greased with butter ( I use my Pan Release , or you could use a vegetable cooking spray) Since Cooking Spray didn't exist when some of these recipes were written, most of them stated butter as the ingredient for greasing the pan.
Mix remaining ingredients in a small bowl and spread over the berry mix.
Bake at 375 degrees for 45 minutes. I would probably bake at 350 degrees and adjust the time...
Enjoy!
Peace in the Kitchen!
Peach Brown Betty:
1 28oz can of sliced peaches
3 C stale bread crumbs
1/2 C butter, melted
1 C packed brown sugar
1/2 tsp salt
1/2 tsp cinnamon
zest of one lemon and the juice of 1/2 of the lemon
Place peaches and crumbs in a bowl
Add butter, sugar, salt, cinnamon, zest and lemon juice
Butter an 8'x8' baking pan
Pour batter into the baking pan
Bake at 350 degrees for 25 - 30 minutes.
Enjoy! Peace in the Kitchen!
Pear Brown Betty:
6 C cubed fresh white bread
1/4 C butter, melted
2 cans ( 15 1/4 oz. ea.) sliced pears in heavy syrup. reserve only 1/2 C of the syrup
3/4 C firm pressed brown sugar, divided
1 tsp vanilla
Preheat oven to 350 degrees
Butter an 8"x8"
Toss bread with melted butter in a large bowl
Combine pears, 1/2 C brown sugar and vanilla in a medium bowl until sugar dissolves
Layer :
1/3 bread
1/2 pear mixture
1/3 bread
repeat with remaining bread and pears
Top with reserved syrup
Sprinkle with remaining 1/4 C brown sugar
Bake uncovered for 30 minutes
Serve with whipped cream or vanilla ice cream
Enjoy!
Peace in the Kitchen!
Pineapple Brown Betty:
15 graham crackers, crushed
3 C crushed pineapple
1/2 C packed brown sugar
1 tsp cinnamon
4 TBS butter
Preheat oven to 400 degrees
Layer 1/3 of the graham cracker crumbs in the bottom of a buttered 8"x8" baking pan
Add half of the pineapple
Combine brown sugar and cinnamon and sprinkle half of it over the pineapple
Repeat crumbs and pineapple layers and sprinkle with remaining sugar
Dot with butter
Bake 30 minutes until brown and crusty
Serve with whipped cream
Enjoy!
Peace in the Kitchen!
Banana Brown Betty:
Crumbs:
2 1/2 C plain white bread crumbs
1/3 C sugar
1 tsp cinnamon
1 stick (8TBS) butter, melted
Filling:
1 C heavy cream
2 eggs
1/2 C packed brown sugar
2 TBS cornstarch
2 TBS flour
1/2 tsp salt
1 tsp vanilla
1/4 C dark rum
4 bananas, sliced
Prepare Crumb mixture in a small bowl, mix well:
bread crumbs
sugar
cinnamon
butter
Prepare filling:
In a saucepan bring milk to a simmer
In a small bowl,beat with an electric hand mixer:
eggs
sugar
cornstarch
flour
salt
beat until it thickens
Pour half of the warm milk into the egg mixture, whisk constantly
Whisk the mixture back into the warm milk in the saucepan
Simmer, whisking constantly until it thickens (about 1 minute), do not overcook
Remove from heat and whisk for another minute
Whisk in vanilla and rum
Fold bananas into the custard mixture
Press half of the breadcrumbs into an 8"x8" baking pan
Top with banana custard mixture
Top with remaining crumbs
Bake at 350 degrees for 25 - 30 mnutes
The top should be golden brown
Serve with whipped cream
Enjoy!
Peace in the Kitchen!
Rhubarb Brown Betty:
1 C plain white bread crumbs
1/4 C packed brown sugar
2/3 C white granulated sugar + 1C
2 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
a pinch of cloves
4 C (1" pieces of diced rhubarb)
zest of one lemon
1 tsp lemon juice
1/2 C sliced almonds
4 TBS cold butter, cut into pieces + more for the skillet
Whisk together in a small bowl:
bread crumbs
brown sugar
1/4 C granulated sugar
cinnamon
allspice
ginger
clove
In another bowl:
Toss rhubarb with remaining 2/3 C granulated sugar, lemon zest and lemon juice
Butter an 8"x8" baking dish
Sprinkle 3 TBS of the bread crumb mixture in the baking dish
Top with rhubarb
Sprinkle with remaining crumbs
Top with almonds
Dot with butter
Bake at 350 degrees for 15 - 20 minutes
Cool slightly
Serve with whipped cream or vanilla ice cream
Enjoy!
Peace in the Kitchen!
Cobbler: This most popular rustic dessert is basically any fruit topped with a biscuit-like batter that's baked.
Crumbles and crisps: These two desserts are basically the same. They're fruit topped with a crumbly mixture of sugar, flour, and usually oats and/or nuts, which is then baked.
Grunt and slumps: Specialties of New England, these desserts are like cobbler, but they are cooked on the stove top, basically steamed under a lid.
Pandowdy: Also like cobbler, except that halfway during baking, the biscuit crust is pushed down into the fruit to absorb the liquid.
Betty: Similar to the crumble and crisp, a betty is made with fruit (usually apples) topped with bread crumbs or cubes.
Buckle: This dessert features layers of cake-like batter, fruit and crumbs.
In 1864, the Yale Literary Magazine printed an article with "brown" in lower case, making "Betty" the proper name. It's believed that Betty may have been the name of a slave cook or servant that first prepared the dish and brown was a reference to her complexion.
Brown Bettys are made with bread crumbs or cubed pieces of white bread, graham crackers crumbs and fruit, usually sliced apples, in alternating layers baked to the consistency of a bread pudding.
It's usually served with a sauce, whipped cream, custard, heavy cream or ice cream.
The following recipes are a variety of fruit Brown Bettys.
Apple Brown Betty is probably the most familiar recipe. Many of the recipes here are Amish or Mennonite.
They are very common recipes and can be found in many vintage cook books. I haven't researched recipes in newer books. I've adapted some of these recipes to make them more current. I've even changed some of the pan sizes, some recipes ask to bake it "in a pan". Older recipes have a tendency to be vague. It's not unusual to come across ingredients that no longer exist. I often see a recipe that says to use a "lump" of butter. Many recipes call for lard or oleo and I simply replace it with butter. If it said to bake "until".... I took the liberty to either putting in what I consider a basic direction or I left it as stated.
Apple Brown Betty:
4 C sliced apples ( I use Jonagold )
3/4 c packed brown sugar
1/8 tsp cinnamon
2 C cubed bread
2 tsp butter
1/4 hot water
Grease an 8"x8" pan with butter
Layer the pan in the following order:
a layer of half of the apples
a layer of half of the bread
1/2 of the sugar
repeat
sprinkle with cinnamon
add the hot water
Cover with foil
Bake at 350 degrees for 30 minutes
Remove foil and bake until browned
Serve with a Lemon or Brandy Sauce.
Enjoy!
Peace in the Kitchen!
Blueberry Brown Betty:
5 C fresh blueberries
1 TBS lemon juice
1/4 tsp salt
1 C flour
1 C sugar
1/2 C butter
Combine:
berries
lemon juice
salt
Place in an 8"x8" baking pan greased with butter ( I use my Pan Release , or you could use a vegetable cooking spray) Since Cooking Spray didn't exist when some of these recipes were written, most of them stated butter as the ingredient for greasing the pan.
Mix remaining ingredients in a small bowl and spread over the berry mix.
Bake at 375 degrees for 45 minutes. I would probably bake at 350 degrees and adjust the time...
Enjoy!
Peace in the Kitchen!
Peach Brown Betty:
1 28oz can of sliced peaches
3 C stale bread crumbs
1/2 C butter, melted
1 C packed brown sugar
1/2 tsp salt
1/2 tsp cinnamon
zest of one lemon and the juice of 1/2 of the lemon
Place peaches and crumbs in a bowl
Add butter, sugar, salt, cinnamon, zest and lemon juice
Butter an 8'x8' baking pan
Pour batter into the baking pan
Bake at 350 degrees for 25 - 30 minutes.
Enjoy! Peace in the Kitchen!
Pear Brown Betty:
6 C cubed fresh white bread
1/4 C butter, melted
2 cans ( 15 1/4 oz. ea.) sliced pears in heavy syrup. reserve only 1/2 C of the syrup
3/4 C firm pressed brown sugar, divided
1 tsp vanilla
Preheat oven to 350 degrees
Butter an 8"x8"
Toss bread with melted butter in a large bowl
Combine pears, 1/2 C brown sugar and vanilla in a medium bowl until sugar dissolves
Layer :
1/3 bread
1/2 pear mixture
1/3 bread
repeat with remaining bread and pears
Top with reserved syrup
Sprinkle with remaining 1/4 C brown sugar
Bake uncovered for 30 minutes
Serve with whipped cream or vanilla ice cream
Enjoy!
Peace in the Kitchen!
Pineapple Brown Betty:
15 graham crackers, crushed
3 C crushed pineapple
1/2 C packed brown sugar
1 tsp cinnamon
4 TBS butter
Preheat oven to 400 degrees
Layer 1/3 of the graham cracker crumbs in the bottom of a buttered 8"x8" baking pan
Add half of the pineapple
Combine brown sugar and cinnamon and sprinkle half of it over the pineapple
Repeat crumbs and pineapple layers and sprinkle with remaining sugar
Dot with butter
Bake 30 minutes until brown and crusty
Serve with whipped cream
Enjoy!
Peace in the Kitchen!
Banana Brown Betty:
Crumbs:
2 1/2 C plain white bread crumbs
1/3 C sugar
1 tsp cinnamon
1 stick (8TBS) butter, melted
Filling:
1 C heavy cream
2 eggs
1/2 C packed brown sugar
2 TBS cornstarch
2 TBS flour
1/2 tsp salt
1 tsp vanilla
1/4 C dark rum
4 bananas, sliced
Prepare Crumb mixture in a small bowl, mix well:
bread crumbs
sugar
cinnamon
butter
Prepare filling:
In a saucepan bring milk to a simmer
In a small bowl,beat with an electric hand mixer:
eggs
sugar
cornstarch
flour
salt
beat until it thickens
Pour half of the warm milk into the egg mixture, whisk constantly
Whisk the mixture back into the warm milk in the saucepan
Simmer, whisking constantly until it thickens (about 1 minute), do not overcook
Remove from heat and whisk for another minute
Whisk in vanilla and rum
Fold bananas into the custard mixture
Press half of the breadcrumbs into an 8"x8" baking pan
Top with banana custard mixture
Top with remaining crumbs
Bake at 350 degrees for 25 - 30 mnutes
The top should be golden brown
Serve with whipped cream
Enjoy!
Peace in the Kitchen!
Rhubarb Brown Betty:
1 C plain white bread crumbs
1/4 C packed brown sugar
2/3 C white granulated sugar + 1C
2 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
a pinch of cloves
4 C (1" pieces of diced rhubarb)
zest of one lemon
1 tsp lemon juice
1/2 C sliced almonds
4 TBS cold butter, cut into pieces + more for the skillet
Whisk together in a small bowl:
bread crumbs
brown sugar
1/4 C granulated sugar
cinnamon
allspice
ginger
clove
In another bowl:
Toss rhubarb with remaining 2/3 C granulated sugar, lemon zest and lemon juice
Butter an 8"x8" baking dish
Sprinkle 3 TBS of the bread crumb mixture in the baking dish
Top with rhubarb
Sprinkle with remaining crumbs
Top with almonds
Dot with butter
Bake at 350 degrees for 15 - 20 minutes
Cool slightly
Serve with whipped cream or vanilla ice cream
Enjoy!
Peace in the Kitchen!
Cobbler: This most popular rustic dessert is basically any fruit topped with a biscuit-like batter that's baked.
Crumbles and crisps: These two desserts are basically the same. They're fruit topped with a crumbly mixture of sugar, flour, and usually oats and/or nuts, which is then baked.
Grunt and slumps: Specialties of New England, these desserts are like cobbler, but they are cooked on the stove top, basically steamed under a lid.
Pandowdy: Also like cobbler, except that halfway during baking, the biscuit crust is pushed down into the fruit to absorb the liquid.
Betty: Similar to the crumble and crisp, a betty is made with fruit (usually apples) topped with bread crumbs or cubes.
Buckle: This dessert features layers of cake-like batter, fruit and crumbs.
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