I enter a holiday cookie contest every year. I've tried to create my own original recipes but it's not always easy. The contest doesn't require that the recipes be original, but I found it to be challenging and rewarding if they are.
This is not an original recipe and not really worthy of a contest, but it's still a great cookie.
It's a thin cookie. It's a simple cookie and since it has pecans, I consider it to be a Texas cookie!
Everything in Texas is better with either pecans or jalapenos!
1 1/2 C firmly packed brown sugar , divided
1/2 tsp vanilla
1/2 C ( 1 stick) butter
1 1/4 C flour
1 C finely chopped pecans
In a sauce pan, bring 1/2 C sugar and 1/2 C water to a boil and boil for 3 minutes.
Remove from heat and add vanilla and butter.
Let it stand until the butter melts.
Add remaining sugar, flour and pecans, mixing well after each is added.
Refrigerate the dough for at least 1 hour. The dough should be thick.
Use a cookie scoop (about a TBS of dough) drop onto a cookie sheet lined with either Silpat or Parchment Paper about 2" apart.
Bake at 350 degrees for 8 - 9 minutes.
Allow to cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
Sunday, July 7, 2013
Dulce de Leche
A few weeks ago a food blogger was talking about making your own Dulce de Leche. It's basically a Caramel Sauce made from a can of sweetened condensed milk.
I was preparing a menu for a July 4th party which was to include my Frozen Margarita Pie.
It's made with 1 can of Sweetened Condensed Milk.
We have a pantry in our garage and it gets quite hot in there in this brutal Texas weather.
When I opened the can, it had already turned into the most beautiful and delicious caramel, Dulce de Leche. Consequently, I couldn't use it for the recipe so I've been researching the possibilities for a recipe.
Everything I've found appears to be extremely sweet, and I realized that I didn't want to simply pour it into a crust and refrigerate it for a pie that would be topped with whipped cream.
I also knew that I wouldn't make a Cheesecake with it.
Here are the ways that I decided I would use it.
Add chopped pecans, coconut and some powdered sugar to ice a Chocolate Cake.
Spread onto Crepes , fold in half twice to create a wedge and enjoy!
Add to Coffee with a bit of Half and Half.
Make your favorite Brownie batter , pour into a baking pan, drizzle with Dulce de Leche, swirl it around with either a skewer or a knife and bake as directed.
To make your own:
Pre heat the oven to 475 degrees.
Empty 1 (14oz.) can of Sweetened Condensed Milk into a glass or ceramic pie pan, cover tightly with aluminum foil. Place the pie pan into a Roasting Pan that has boiling water half way up the pie pan.
Bake for 1 hour.
Remove to a bowl and whisk or beat until smooth and use as directed in the suggestions above.
Enjoy!
Peace in the Kitchen!
I was preparing a menu for a July 4th party which was to include my Frozen Margarita Pie.
It's made with 1 can of Sweetened Condensed Milk.
We have a pantry in our garage and it gets quite hot in there in this brutal Texas weather.
When I opened the can, it had already turned into the most beautiful and delicious caramel, Dulce de Leche. Consequently, I couldn't use it for the recipe so I've been researching the possibilities for a recipe.
Everything I've found appears to be extremely sweet, and I realized that I didn't want to simply pour it into a crust and refrigerate it for a pie that would be topped with whipped cream.
I also knew that I wouldn't make a Cheesecake with it.
Here are the ways that I decided I would use it.
Add chopped pecans, coconut and some powdered sugar to ice a Chocolate Cake.
Spread onto Crepes , fold in half twice to create a wedge and enjoy!
Add to Coffee with a bit of Half and Half.
Make your favorite Brownie batter , pour into a baking pan, drizzle with Dulce de Leche, swirl it around with either a skewer or a knife and bake as directed.
To make your own:
Pre heat the oven to 475 degrees.
Empty 1 (14oz.) can of Sweetened Condensed Milk into a glass or ceramic pie pan, cover tightly with aluminum foil. Place the pie pan into a Roasting Pan that has boiling water half way up the pie pan.
Bake for 1 hour.
Remove to a bowl and whisk or beat until smooth and use as directed in the suggestions above.
Enjoy!
Peace in the Kitchen!
Easy as "Pie"....... Pie, with Coconut and Honey Roasted Peanuts!
These pies were created sometime in the 70's. Some of them were made with a pre- made mix that formed a crust during baking. The ingredients were as varied as they could be, making a variety of them to choose from.
This one magically creates a crust-like bottom but does not use a pre - made mix.
I find these fascinating, somewhat like my Apple Pie.... without a crust recipe, that has become one of my favorites.
They are simple and the end result is delicious.
This is an adaptation of a vintage recipe.
1/2 C granulated sugar
1/2 C brown
4 large eggs
2 C milk
1/2 C ( 1 stick) butter, melted
1/2 C flour, sifted
1 tsp vanilla
1 C flaked coconut
1/2 C honey roasted peanuts
Serve with Whipped Cream or Vanilla Ice Cream
Combine all ingredients in a food processor or blender.
Process for 1 minute only!
That's it......
Pour into a 10" pie pan , lightly buttered or greased with my Pan Release Recipe.
Bake at 350 degrees for 1 hour or until set.
Enjoy!
Peace in the Kitchen!
This one magically creates a crust-like bottom but does not use a pre - made mix.
I find these fascinating, somewhat like my Apple Pie.... without a crust recipe, that has become one of my favorites.
They are simple and the end result is delicious.
This is an adaptation of a vintage recipe.
1/2 C granulated sugar
1/2 C brown
4 large eggs
2 C milk
1/2 C ( 1 stick) butter, melted
1/2 C flour, sifted
1 tsp vanilla
1 C flaked coconut
1/2 C honey roasted peanuts
Serve with Whipped Cream or Vanilla Ice Cream
Combine all ingredients in a food processor or blender.
Process for 1 minute only!
That's it......
Pour into a 10" pie pan , lightly buttered or greased with my Pan Release Recipe.
Bake at 350 degrees for 1 hour or until set.
Enjoy!
Peace in the Kitchen!
Baked Cheese Olive Bites
I hesitated to post this recipe because I didn't think anyone would make them. Now that I have posted vintage recipes, I decided to write about this hors d'oeuvres.
My mother made these when I was a child. I think she served them at every New Year's Eve Party as far back as the mid fifties. I use to eat them like candy.
I remember making them myself sometime in the eighties for New Year's Eve. I also had a retro 50's and 60's party not so long ago and served these.
I still love them and I need to make them again soon.
I don't think I need an occasion anymore.
Cheese Olive Bites:
1 C grated sharp cheddar cheese
1/2 C flour
3 TBS butter
green olives ( the recipe doesn't state this, but the olives are pimento stuffed)
It also never mentioned how many it makes...... and I never added it.
That's one of the things I love about those vintage family recipes that were made often, all you needed to know was that you made them often and it didn't matter if anyone else needed to make them.
My mother in law has many recipes that don't even tell how many cups or tablespoons of an ingredient are needed, she just knew!
Mix cheese, flour and butter together to form dough around the olives.
Place them on a cookie sheet and bake at 350 degrees for 10 - 20 minutes.
I started baking them on a Silpat lined cookie sheet.
The next time I make them, I may post the amount that it makes.... or not!
Enjoy!
Peace in the Kitchen!
My mother made these when I was a child. I think she served them at every New Year's Eve Party as far back as the mid fifties. I use to eat them like candy.
I remember making them myself sometime in the eighties for New Year's Eve. I also had a retro 50's and 60's party not so long ago and served these.
I still love them and I need to make them again soon.
I don't think I need an occasion anymore.
Cheese Olive Bites:
1 C grated sharp cheddar cheese
1/2 C flour
3 TBS butter
green olives ( the recipe doesn't state this, but the olives are pimento stuffed)
It also never mentioned how many it makes...... and I never added it.
That's one of the things I love about those vintage family recipes that were made often, all you needed to know was that you made them often and it didn't matter if anyone else needed to make them.
My mother in law has many recipes that don't even tell how many cups or tablespoons of an ingredient are needed, she just knew!
Mix cheese, flour and butter together to form dough around the olives.
Place them on a cookie sheet and bake at 350 degrees for 10 - 20 minutes.
I started baking them on a Silpat lined cookie sheet.
The next time I make them, I may post the amount that it makes.... or not!
Enjoy!
Peace in the Kitchen!
Skillet Apple Cake
I have a vast collection of Cast Iron. It may very well be my favorite cookware. Some of my pieces are as non stick as any manufactured non stick cookware. I always had issues buying non stick cookware. I take very good care of my Cast Iron and it serves me well.
I have many recipes from vintage, to family favorites, and here's just another great Apple recipe.
I grew up in Michigan and we were surrounded by Apple Orchards. My Grandmother had many recipes with Apples as the main ingredient.
This was one of Aunt Faye's family favorites.
Skillet Apple Cake
3/4 C granulated sugar
3/4 C brown sugar
1/2 C butter
Cream both sugars and butter together in a stand mixer or by hand
Cream them well until the sugars are well incorporated.
Add:
2 eggs
1/8 tsp salt
1 1/2 C flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
Continue mixing until well blended
Fold in 4 C ( 2 large) peeled cored and sliced Apples. ( I use my apple, peeler, corer gadget) I've posted a photograph of it with another Apple recipe) My favorite baking Apples are Jonagold.
Pour the batter into a 12" Cast Iron Skillet
Bake at 350 degrees for 25 minutes
Remove from the oven and while it's still hot, drizzle the following topping over the cake and return it to the oven to continue baking.
Topping:
2TBS butter, melted
3 TBS milk
1 1/2 C brown sugar
Mix well in a small bowl and cover the hot cake with the topping
Return to the oven and continue to bake for an additional 25 minutes.
Option:
After the cake is finished baking, top with 1 C chopped pecans or Walnuts.
Serve with Whipped Cream or Vanilla Ice Cream
Enjoy!
Peace in the Kitchen!
I have many recipes from vintage, to family favorites, and here's just another great Apple recipe.
I grew up in Michigan and we were surrounded by Apple Orchards. My Grandmother had many recipes with Apples as the main ingredient.
This was one of Aunt Faye's family favorites.
Skillet Apple Cake
3/4 C granulated sugar
3/4 C brown sugar
1/2 C butter
Cream both sugars and butter together in a stand mixer or by hand
Cream them well until the sugars are well incorporated.
Add:
2 eggs
1/8 tsp salt
1 1/2 C flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
Continue mixing until well blended
Fold in 4 C ( 2 large) peeled cored and sliced Apples. ( I use my apple, peeler, corer gadget) I've posted a photograph of it with another Apple recipe) My favorite baking Apples are Jonagold.
Pour the batter into a 12" Cast Iron Skillet
Bake at 350 degrees for 25 minutes
Remove from the oven and while it's still hot, drizzle the following topping over the cake and return it to the oven to continue baking.
Topping:
2TBS butter, melted
3 TBS milk
1 1/2 C brown sugar
Mix well in a small bowl and cover the hot cake with the topping
Return to the oven and continue to bake for an additional 25 minutes.
Option:
After the cake is finished baking, top with 1 C chopped pecans or Walnuts.
Serve with Whipped Cream or Vanilla Ice Cream
Enjoy!
Peace in the Kitchen!
Saturday, July 6, 2013
Aunt Faye's Sour Cream Cake
Here's another vintage cake recipe from Aunt Faye, made in the Classic 9 1/2" fluted cake pan.
16 TBS Butter, room temperature
( apparently it's important to use both)
3 C sugar
6 large eggs
2 TBS vanilla
3 C flour, sifted
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C sour cream
In a bowl, cream together margarine, butter and sugar.
Add eggs, 1 at a time, beat well to completely combine before adding another egg
Add vanilla
Sift together, in another bowl:
flour
baking soda
baking powder
salt
Add the dry ingredients and sour cream alternately to the wet ingredients until all are combined well and the batter is smooth.
Pour the batter into the pan that has been greased and floured ( or use my Pan Release Recipe).
Bake at 325 degrees for 1 hour . Test with a toothpick that comes out clean.
Cool about 15 minutes and invert onto a serving platter
Enjoy!
Peace in the Kitchen!
16 TBS Butter, room temperature
( apparently it's important to use both)
3 C sugar
6 large eggs
2 TBS vanilla
3 C flour, sifted
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C sour cream
In a bowl, cream together margarine, butter and sugar.
Add eggs, 1 at a time, beat well to completely combine before adding another egg
Add vanilla
Sift together, in another bowl:
flour
baking soda
baking powder
salt
Add the dry ingredients and sour cream alternately to the wet ingredients until all are combined well and the batter is smooth.
Pour the batter into the pan that has been greased and floured ( or use my Pan Release Recipe).
Bake at 325 degrees for 1 hour . Test with a toothpick that comes out clean.
Cool about 15 minutes and invert onto a serving platter
Enjoy!
Peace in the Kitchen!
Amaretto Pecan Cake
This cake is baked in a Classic 9 1/2" fluted cake pan that had been buttered/floured or greased with my Pan Release Recipe ( found on the blog under Tips, Hints and More) it's the only mixture I use for greasing anything I bake.
This cake has an Amaretto Sauce.
1/2 C chopped pecans
1 box of yellow cake mix
1 (3.5 oz.) package of vanilla pudding and pie mix
4 eggs
1 stick of butter, melted
1/2 C vegetable oil
1/2 C water
1/2 C amaretto
Pour the pecans in the bottom of the cake pan
In a bowl, combine:
cake mix
pudding mix
whisk together
Add :
eggs
butter
oil
water
amaretto
Mix together until very well combined ( at least 2 minutes)
Pour batter into the pan
Bake at 325 degrees for 50 minutes, or until a toothpick inserted come out clean
Make the following sauce:
In a sauce pan, slowly heat 1 stick of butter and 1 cup of sugar until the sugar is completely dissolved.
Remove the pan from the heat and whisk in 1/4 cup of Amaretto.
Continuing whisking until well combined
While the cake is still hot, in the pan,poke it with a lot of tiny holes using a toothpick or fork
Pour half of the sauce over the cake and let it sit awhile to soak up the sauce.
Invert the cake onto a serving platter and pour the rest of the sauce over the cake and serve.
This cake can also be made with Rum, Brandy or Kirschwasser, instead of Amaretto
Enjoy!
Peace in the Kitchen!
This cake has an Amaretto Sauce.
1/2 C chopped pecans
1 box of yellow cake mix
1 (3.5 oz.) package of vanilla pudding and pie mix
4 eggs
1 stick of butter, melted
1/2 C vegetable oil
1/2 C water
1/2 C amaretto
Pour the pecans in the bottom of the cake pan
In a bowl, combine:
cake mix
pudding mix
whisk together
Add :
eggs
butter
oil
water
amaretto
Mix together until very well combined ( at least 2 minutes)
Pour batter into the pan
Bake at 325 degrees for 50 minutes, or until a toothpick inserted come out clean
Make the following sauce:
In a sauce pan, slowly heat 1 stick of butter and 1 cup of sugar until the sugar is completely dissolved.
Remove the pan from the heat and whisk in 1/4 cup of Amaretto.
Continuing whisking until well combined
While the cake is still hot, in the pan,poke it with a lot of tiny holes using a toothpick or fork
Pour half of the sauce over the cake and let it sit awhile to soak up the sauce.
Invert the cake onto a serving platter and pour the rest of the sauce over the cake and serve.
This cake can also be made with Rum, Brandy or Kirschwasser, instead of Amaretto
Enjoy!
Peace in the Kitchen!
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