3 C pineapple juice
1 bottle dry white wine, Chardonnay or Sauvignon Blanc
1 C pear or apricot brandy
2 cans of pineapple chunks, drained
1 can of pineapple soda
Pour all ingredients into a pitcher and chill well.
Serve over ice
Enjoy!
Peace in the Kitchen!
Friday, July 12, 2013
Cast Iron Irish Soda Bread
I love handmade bread. I don't make it often enough. My aunt had a great recipe for Stoned Ground Whole Wheat Irish Soda Bread. It's one of my favorite bread recipes. Here's another good Soda Bread recipe. It's make in a Cast Iron Skillet, that adds to the goodness and the homemade factor!
Cast Iron Irish Soda Bread.
4 C flour
3 TBS sugar
1 tsp baking soda
1 tsp salt
2 C raisins ( I use 1 C golden and 1 C dark)
2 C buttermilk
1 large egg, beaten
Grease a 10" cast iron skillet generously with Crisco or any vegetable shortening
In a bowl, combine:
flour
sugar
baking soda
salt
Whisk gently to blend
Stir in raisins to coat well with the flour mixture
Make a well in the center and add the buttermilk and eggs.
Stir until a stiff dough is formed
Mix with floured hands at this stage
Remove the dough and mound it in to the skillet to form a round loaf
Lightly moisten hands with water and smooth the top
With a serrated knife dipped in flour, score the top with an X - 1/2 " deep
Bake for 1 hour at 375 degrees
Enjoy!
Peace in the Kitchen!
Cast Iron Irish Soda Bread.
4 C flour
3 TBS sugar
1 tsp baking soda
1 tsp salt
2 C raisins ( I use 1 C golden and 1 C dark)
2 C buttermilk
1 large egg, beaten
Grease a 10" cast iron skillet generously with Crisco or any vegetable shortening
In a bowl, combine:
flour
sugar
baking soda
salt
Whisk gently to blend
Stir in raisins to coat well with the flour mixture
Make a well in the center and add the buttermilk and eggs.
Stir until a stiff dough is formed
Mix with floured hands at this stage
Remove the dough and mound it in to the skillet to form a round loaf
Lightly moisten hands with water and smooth the top
With a serrated knife dipped in flour, score the top with an X - 1/2 " deep
Bake for 1 hour at 375 degrees
Enjoy!
Peace in the Kitchen!
Southern Fruit Pie
I'm not sure of the origin of this recipe. I believe it's Mennonite/Amish. Raisin pie is one of my favorites when we visit my relatives in Kansas. I've mention before that it was one of my father in law's favorites too. I've had it for quite awhile.
I'm confused about the title because the only ingredients that are fruit, are the raisins and coconut.
However, it's really good, so I forgive the title. I could have renamed it, but it's a vintage recipe and I respect that. It's quite simple too!
1 C butter
2 C sugar
4 eggs
1 tsp vanilla
1 C chopped pecans
1 C coconut
1 C raisins
Melt butter
Add sugar and mix well
Add remaining ingredients
Pour into a 9" unbaked pie shell
Bake at 325 degrees for 45 minutes
Enjoy!
Peace in the Kitchen!
I'm confused about the title because the only ingredients that are fruit, are the raisins and coconut.
However, it's really good, so I forgive the title. I could have renamed it, but it's a vintage recipe and I respect that. It's quite simple too!
1 C butter
2 C sugar
4 eggs
1 tsp vanilla
1 C chopped pecans
1 C coconut
1 C raisins
Melt butter
Add sugar and mix well
Add remaining ingredients
Pour into a 9" unbaked pie shell
Bake at 325 degrees for 45 minutes
Enjoy!
Peace in the Kitchen!
Chocolate Baked Doughnuts..... or Strawberry, or Lemon, or German Chocolate or ?
I know that many of my recipes are not the healthiest, but they sure are delicious. Maybe all things in moderation!
I have given up a lot of fried foods including fried doughnuts. I previously posted a recipe for Baked Apple Cider Doughnuts that are tasty . Here's a good recipe for Chocolate Baked Doughnuts. You can use any flavor of Cake Mix and any flavor of Frosting....... Strawberry/Strawberry ? Lemon/Lemon ? German Chocolate? German Chocolate... with a bit of Coconut after the Glaze.... The combinations are endless!
3/4 C Super Moist Devil's Food Cake Mix ( or use any flavor combination of Cake Mix and Frosting)
1 C Bisquick Mix
1/4 C Sugar
1/2 tsp salt
3/4 C Milk
2 Eggs, beaten
2 Doughnut pans sprayed with a Vegetable Spray
Glaze..... sorry, I had to include this! So these aren't looking too healthy either, but just keep thinking about the flavor!
1/2 C Chocolate Frosting....... Betty Crocker Rich and Creamy.... and delicious, remember?
1 TBS + 1 tsp water........ the healthy part! We all need more water!
In a bowl:
Mix all dry ingredients
Blend in wet ingredients
Mix well
Fill wells 3/4 full
Bake at 325 degrees for 8 - 10 minutes
Cool in pan 10 minutes
Remove Doughnuts to a wire rack and cool completely
Glaze:
In a bowl:
Simple mix Frosting and water until smooth
Dip Doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
I have given up a lot of fried foods including fried doughnuts. I previously posted a recipe for Baked Apple Cider Doughnuts that are tasty . Here's a good recipe for Chocolate Baked Doughnuts. You can use any flavor of Cake Mix and any flavor of Frosting....... Strawberry/Strawberry ? Lemon/Lemon ? German Chocolate? German Chocolate... with a bit of Coconut after the Glaze.... The combinations are endless!
3/4 C Super Moist Devil's Food Cake Mix ( or use any flavor combination of Cake Mix and Frosting)
1 C Bisquick Mix
1/4 C Sugar
1/2 tsp salt
3/4 C Milk
2 Eggs, beaten
2 Doughnut pans sprayed with a Vegetable Spray
Glaze..... sorry, I had to include this! So these aren't looking too healthy either, but just keep thinking about the flavor!
1/2 C Chocolate Frosting....... Betty Crocker Rich and Creamy.... and delicious, remember?
1 TBS + 1 tsp water........ the healthy part! We all need more water!
In a bowl:
Mix all dry ingredients
Blend in wet ingredients
Mix well
Fill wells 3/4 full
Bake at 325 degrees for 8 - 10 minutes
Cool in pan 10 minutes
Remove Doughnuts to a wire rack and cool completely
Glaze:
In a bowl:
Simple mix Frosting and water until smooth
Dip Doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Monday, July 8, 2013
Skillet Apples
Here's another version of Apples baked in a Cast Iron Skillet.
1 C butter, melted in a 10" Cast Iron Skillet or Pie tin
Peel and Slice 1 Jonagold Apple
Place Apple slices in a bowl with enough Brown Sugar to coat the slices well
Scatter the Apple Slices in the Pan
In a bowl, mix well:
1 C Heavy Cream
4 large Eggs, beaten
1 C flour, gradually added
Mix well
Pour the batter over the Apples
Bake at 425 degrees for 20 minutes
Serve topped with Vanilla Ice Cream or Whipped Cream
Enjoy!
Peace in the Kitchen!
1 C butter, melted in a 10" Cast Iron Skillet or Pie tin
Peel and Slice 1 Jonagold Apple
Place Apple slices in a bowl with enough Brown Sugar to coat the slices well
Scatter the Apple Slices in the Pan
In a bowl, mix well:
1 C Heavy Cream
4 large Eggs, beaten
1 C flour, gradually added
Mix well
Pour the batter over the Apples
Bake at 425 degrees for 20 minutes
Serve topped with Vanilla Ice Cream or Whipped Cream
Enjoy!
Peace in the Kitchen!
Fluffy Fruit Pie
We had a dessert tonight with Cool Whip. When we were finished, I looked under the cardboard insert on the top of the Cool Whip tub.
Here's what I found:
Fluffy Fruit Pie:
1 can (21oz.) Cherry Pie filling, divided
1 Graham Cracker Pie Crust
1 package (8oz.) Philadelphia Cream Cheese, softened
1 C cold Milk
1 package ( 4- serving size) Jell-O Lemon or Vanilla Flavor Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip Extra Creamy Whipped Topping, thawed and divided
Whipped Cream for serving
Spread:
1/2 of the Cherry Pie Filling onto the bottom of the crust
Whisk Cream Cheese in a large bowl until creamy
Gradually add Milk, mixing until well blended
Stir in Pudding mix
Gently stir in 1/2 of the Cool Whip and spread over the Cherries
Spread the remaining Cool Whip on the top
Spread the remaining Cherries over the Cool Whip
Refrigerate for 3 hours or until set
Serve with a Dollop of additional Cool Whip or Whipped Cream on the top
Enjoy!
Peace in the Kitchen!
Here's what I found:
Fluffy Fruit Pie:
1 can (21oz.) Cherry Pie filling, divided
1 Graham Cracker Pie Crust
1 package (8oz.) Philadelphia Cream Cheese, softened
1 C cold Milk
1 package ( 4- serving size) Jell-O Lemon or Vanilla Flavor Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip Extra Creamy Whipped Topping, thawed and divided
Whipped Cream for serving
Spread:
1/2 of the Cherry Pie Filling onto the bottom of the crust
Whisk Cream Cheese in a large bowl until creamy
Gradually add Milk, mixing until well blended
Stir in Pudding mix
Gently stir in 1/2 of the Cool Whip and spread over the Cherries
Spread the remaining Cool Whip on the top
Spread the remaining Cherries over the Cool Whip
Refrigerate for 3 hours or until set
Serve with a Dollop of additional Cool Whip or Whipped Cream on the top
Enjoy!
Peace in the Kitchen!
Pickled Beets
I hesitated to post this recipe because I didn't know if anyone else but me would pickle beets.
We went to our local farmer's market 2 weeks ago and I bought some beets. They were quite large and I wasn't sure what I was going to do with them.
I decided to pickle them and I'm glad I did. These are the best tasting beets I have ever eaten.
We went to our local farmer's market 2 weeks ago and I bought some beets. They were quite large and I wasn't sure what I was going to do with them.
I decided to pickle them and I'm glad I did. These are the best tasting beets I have ever eaten.
This is a Best of the Best Recipe.
There were about 4 - 5 beets in various sizes and a few were large. I peeled them and quartered some and made large slices with some of them. I recommend just buying some fresh beets at a farmer's market, if you can, make the brine and use all of it, making sure to cover the beets completely. I added some slices of onion to the jar too.
I peeled them and put them in a pot of boiling water. Boiled them for a few minutes, reduced the heat and simmered them for about 30 minutes, until tender yet still had some texture.
Brine:
In a saucepan:
2 C white vinegar
2 C water
2 C sugar
1 tsp allspice, whole or ground ( I used ground)
1 tsp clove, whole or ground ( I used whole)
1 TBS ground cinnamon
Whisk well to incorporate the cinnamon
Boil until sugar has completely melted
Reduce heat and simmer 15 minutes
Remove and pour over beets and onions in jars ( I let the brine cool a bit before pouring it into the jars.
Refrigerate for 2 weeks
Enjoy!
Peace in the Kitchen!
There were about 4 - 5 beets in various sizes and a few were large. I peeled them and quartered some and made large slices with some of them. I recommend just buying some fresh beets at a farmer's market, if you can, make the brine and use all of it, making sure to cover the beets completely. I added some slices of onion to the jar too.
I peeled them and put them in a pot of boiling water. Boiled them for a few minutes, reduced the heat and simmered them for about 30 minutes, until tender yet still had some texture.
Brine:
In a saucepan:
2 C white vinegar
2 C water
2 C sugar
1 tsp allspice, whole or ground ( I used ground)
1 tsp clove, whole or ground ( I used whole)
1 TBS ground cinnamon
Whisk well to incorporate the cinnamon
Boil until sugar has completely melted
Reduce heat and simmer 15 minutes
Remove and pour over beets and onions in jars ( I let the brine cool a bit before pouring it into the jars.
Refrigerate for 2 weeks
Enjoy!
Peace in the Kitchen!
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