Banana Pie

I'm going to make a Margarita Pie for the 4th of July. When I saw this recipe, I was tempted to make it too. This is really simple, it makes it's own crust..... can't be any more simple than that.
This is an adaptation of a Betty Crocker recipe.

Banana Pie:

1 C mashed ripe ( brown spotted) bananas, about two
2 tsp fresh lime juice
1/2C Original Bisquick Mix
1/4 C sugar
1 TBS butter, softened
1 tsp vanilla
2 eggs
1 C (140z) sweetened condensed milk
1C thawed ( frozen whipped topping) or some really good homemade whipped cream!
1/4 C chopped macadamia nuts

Preheat the oven to 350 degrees and spray a 9" pie pan with a vegetable spray or my Pan Release Recipe.

In a small bowl, mix:
banana
lime juice
set aside

In another bowl:
bisquick
sugar
butter
vanilla
eggs
condensed milk
Mix well and add bananas
Mix until blended well

Pour into pie pan
Bake at 350 degrees for 40 - 45 minutes or until golden brown

Cool on a wire rack at least an hour
Cover and refrigerate 2 hours or until set well

Top the pie with whipped topping and sprinkle with nuts

Enjoy!
Peace in the Kitchen!

Indian Flatbread

I was raised in Michigan. Michigan is a name based on the Chippewa Indian word meaning great water, referring to Michigan's Great Lakes. As a child, we learned about the many tribes that settled the various areas of Michigan.  Thirty Two counties in Michigan have Native American Indian names.We spent a vacation at the Wisconsin Dells when I was about 10 years old. It's a outdoor campground and lodge with activities and a lot of historical settings, lakes and boating activities.
There are over 20 campgrounds with acres of pine forests.
They have many water activities on the lakes and the Wisconsin River.
There was a Paul Bunyan Lumberjack Show that I was fascinated with as a young boy. It has a Wildlife Park with a vintage train that you can ride.
I remember shops with souvenirs and some great food.
There were always demonstration by the various Indian Tribes representing life as it was when the area was occupied by Indians. I vividly remember cooking demonstrations where they made Indian Flatbread over an open fire. We used to eat it and I loved it. At the time I had no idea how simple it was and that it was basically a staple of Indian food. Apparently it was important that a woman learned to make the bread, because marriage was contingent on how well she did it. The bread eventually turned into the present day Tortilla that is a staple of Mexican and Tex - Mex cooking.

Here's an updated, basic recipe for Indian Flatbread

We make it on a grill over hot coals.

5 C white bread flour
1 tsp salt
2 TBS baking powder
1 tsp of any available fresh chopped herbs
1/3 C olive oil
2/3 C warm water

Mix all  of the dry ingredients in a bowl using your hands
Make a well in the center and pour in the oil and 2/3 C of warm water
Continue using your hands to combine the ingredients adding a bit of water if it's too dry
Once it all starts to come together, form it into a ball

Dust your hands with some flour and knead the dough on a flat surface. This should take about 5 - 10 minutes
Place the dough back in the bowl, cover it with a towel and let it relax.

Divide into 10 equal balls
lightly oil your hands and press the dough balls in your palms to begin to flatten and shape them.
Slap them back and forth in your hands to turn them into a 1/2" thick circle.

Place them as you make them on a hot griddle or on the a grate over an open fire pit
Cook them until they begin to turn golden brown in spots.

Keep them warm in a towel lined basket, serve warm with butter
They can be served to accompany meats, stews, salads and soups.

Enjoy!
Peace in the Kitchen!

Coconut Bars

I spent a few weeks in the West Indies on the Island of St Lucia in the 80's. I learned to climb a coconut tree and we picked fresh cashews from the porch of our mountain side hideaway. We fried coconut chips in coconut oil and lightly salted them. They were delicious. We also fried the cashews in coconut oil.
I found this recipe in one of my vintage recipe books and it reminded me of the Islands.

Coconut Bars:

1 C flour
1/2 C butter
1/2 C brown sugar

Mix the above ingredients together, press into a 10" square pan
Bake at 350 degrees for 15 - 20 minutes
Remove from the oven

In a small bowl, mix:
2 TBS flour
1 C brown sugar
2 eggs
1 C coconut
1/2 tsp baking powder
1 tsp vanilla
1/2 C chopped cashews
Spread mixture over the crust

Bake an additional 25 minutes

Cut into squares to serve

Enjoy!
Peace in the Kitchen

Cherry Delight

This is one of those church supper recipes, a perfect picnic recipe, and a family reunion recipe. It's another one that I consider and American Iconic Treat!
It's also from my mother in law's Mennonite Church Recipe Book.

50 large marshmallows
1 C milk
1 large carton of frozen whipped topping, thawed
1 1/4 C graham cracker crumbs
1/4 C butter, softened
1/4 C chopped pecans
2 cans of cherry pie filling

In a heavy saucepan on warm heat, slowly melt the marshmallows and milk, stirring often
Cool completely and then:
Fold in the whipped topping

Mix graham cracker crumbs nuts and butter
Press into a 9"X13" baking dish

Spread the marshmallow mixture over the crust
Spread pie filling on top

Chill thoroughly before serving

Enjoy!
Peace in the Kitchen!

Apple Bake

This is not a pie, it's similar to my Apple Pie without a crust , but it's not the same. I found it in a recipe book from my mother in law's Church. The recipes are not always easy to comprehend and sometimes they need a bit of interpretation. Recipes many years ago, especially the ones written by women that didn't really use measuring cups or spoons are interesting when you see them written. I did my best to figure out this one.

Apple Bake:

preheat the oven to 425 degrees

1/2 C butter melted in a 10" Cast Iron Skillet in the oven
remove when melted

Peel and slice 1 Granny Smith Apple
Place the slices in a small bowl with enough brown sugar to coat them well
Scatter them in the skillet

In another small bowl mix:
1 C heavy cream
4 eggs, beaten
Gradually add 1 C of flour
mix well

Pour the batter over the apples
Bake for 20 minutes

Enjoy!
Peace in the Kitchen!

Chess Noels

I believe I've found an interesting recipe here. This one may very well be vintage from someone's family recipe book handed down through generations.
I tried to research this and only found one other recipe by the same name and it was nothing like this one.
Apparently this cookie was made and served only during Christmas. I could see it being served any time of the year.

Chess Noels:

1/4 C butter
1 1/2 C sifted flour
3 TBS  granulated sugar
1 1/4 C brown sugar
3 eggs yolks, beaten ( save the whites)
1/2 C chopped pecans
1/2 tsp vanilla
3 egg whites ( the ones you saved) , stiffly beaten
1 C powdered sugar

Cream butter and granulated sugar
Gradually add flour
Mix well
Press evenly into a 9"X13" pan
Bake at 350 degrees for 15 minutes

Mix together:
brown sugar
egg yolks
pecans
vanilla
Fold in stiffly beaten egg whites
Spread evenly over baked layer
Bake an additional 25 minutes

Dust with powdered sugar
Cool completely
Cut into squares

Enjoy!
Peace in the Kitchen!

Crumbly Ginger Cookies

I'm still checking out recipes in some of the vintage Mennonite Recipe Books. I found this one for Ginger cookies. The word crumbly made me stop at this recipe. I like ginger cookies and I like crumbly cookies. I prefer crispy, crunchy, crumbly cookies over soft ones.

Crumbly Ginger Cookies:

2 C flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
3/4 C butter
1 C sugar
1 egg
1/4 C light molasses

Cream butter and sugar.
Add egg and molasses, beat until light and fluffy.
Add dry ingredients.
Chill dough.

Roll into walnut sized balls.( I start with a cookie scoop)
Dip quickly in cool water then sugar.
Place on a cookie sheet pan.
Bake at 350 degrees for 10 minutes

Enjoy!
Peace in the Kitchen!