Pineapple Torte

This is a great holiday dessert, any holiday!
Or a great summer dessert!

Butter an 8"X 8" baking dish

2 C water
2 C brown sugar
1- 3" cinnamon stick
juice of 1/2 lime
3 C diced pineapple, drained
3 C cooked white rice
1/3 C toasted slivered almonds
1/3 C golden raisins
5 egg whites + 4 yolks
Pine Nuts

Bring the first 4 ingredients to a boil, then simmer and cook for 10 minutes
Add pineapple
Return to boil, then simmer another 10 minutes

Strain the mixture
Remove the cinnamon stick and return the liquid to the pan, add 3 TBS of lime juice and simmer until it reduces to 1 1/4 C. , transfer to a bowl and set aside
This is the syrup for a topping

Place pineapple in a bowl and add:
rice
almonds
raisins
Combine well

In a mixer:
beat the egg whites until stiff, add yolks and continue beating until well combined

Fold egg mixture into the pineapple , just until fluffy

Pour into the prepared baking dish and sprinkle with pine nuts

Bake at 375 degrees for 20 minutes
Let it cool
Serve drizzled with the reserved syrup.

Enjoy!
Peace in the Kitchen!

Apple Pudding ?

This is an interesting dessert. It's not a cake, not a traditional pudding either. The filling is like a pecan pie with apples. The outer edge is chewy, the top forms a thin crust like a macaroon. It's interesting and delicious.

1/4 C flour
2 1/2 tsp baking powder
2 large eggs
1/2 tsp salt
3/4 C brown sugar
3/4 C granulated sugar
1 apple ( peeled, cored, diced) equal to 1 C.
1 C chopped pecans
1 tsp vanilla

In a bowl, whisk:
flour
baking powder

In another bowl, whisk:
eggs
salt
whisk continuously and add sugars and whisk until thick

Fold:
apple
pecans
vanilla
Stir in flour mixture blending until well incorporated

Pour the batter into a buttered 9"X 9"baking dish
Bake at 325 for 40 minutes. Until the crust is formed and brown and the edges begin to bubble.
Cool 10 minutes
Serve hot or at room temperature
Serve with whipped cream or vanilla ice cream

Enjoy!
Peace in the Kitchen!

Mango Margaritas / The Pioneer Woman's Recipe

Mango Margaritas

I've got another recipe for Mango Margaritas but after I saw this one, I like it better.

• 2 whole Limes
• 2 Tablespoons Coarse Sugar (decorator's Sugar)
• 2 jars (20 Ounce) Mango Chunks, Drained
• 1-1/2 cup Tequila
• 1-1/2 cup Triple Sec
• 1/4 cup Sugar

Preparation Instructions

Zest the limes and lay the zest on a plate. If you have the time, let the zest dry out for ten minutes or so. Pour the coarse sugar over the zest and toss it around with your fingers to combine. Lime sugar! Yum.

Throw the mango chunks into a blender. Pour in the tequila, triple sec, and sugar. Squeeze in the juice of the limes, then top off the whole thing with ice. Blend it until it's totally smooth. Give it a taste, then add more of what you think it needs (alcohol, sugar, lime, etc.)

To serve, cut a small wedge in one of the juiced limes and rub the lime all over the rim of the glass to moisten. Dip the rim of the glasses in the lime sugar to give it a pretty, crystally rim.

Pour in the margaritas and serve immediately!

Enjoy!

Peace in the Kitchen!

Mango Mousse

3  (15oz.) cans of Alphonso Mango Pulp ( no substitutes)
5 packages of plain gelatin in 1 C of boiling water
1 TBS sugar
12 ounces of heavy cream
fruit to fill the center

1 - 10 oz. Bundt Pan ( not a complicated design, keep it simple for easy release)

In a saucepan , slowly warm the pulp on very low heat
Dissolve the gelatin into boiling hot water. Dissolve completely

Pour gelatin into the Mango pulp and add sugar

Cool mixture in the refrigerator until it reaches room temperature

Beat heavy cream until it peaks and fold it into the Mango

Coat  the pan with a vegetable spray
Add mousse and refrigerate 24 hours or up to 48 hours if needed

Dip the pan in warm water quickly to loosen the mousse, loosen sides with a knife

Invert onto a serving platter and refrigerate to firm the mousse again
Decorate the platter with any kind of fresh fruit, inside and around the Mousse.

Enjoy!
Peace in the Kitchen!

Skillet Blackberry Jam

Be sure to use a powdered pectin in this recipe. Don't substitute liquid pectin or a low sugar variety.

1 pound ( 4 Cups) fresh blackberries
3/4 C sugar
2 TBS powdered fruit pectin
1 TBS fresh lemon juice

Mash berries with a potato masher or a fork, in a large bowl.

In a 12" non stick skillet, combine berries,sugar, pectin, lemon juice.
Boil, stirring occasionally until slightly thickened, about 7 minutes.
Transfer jam to a large ,shallow bowl, cover the surface with waxed paper, refrigerator. Chill until softly set, at least 30 minutes. The jam will set further if chilled longer.

Enjoy!
Peace in the Kitchen!

Pineapple Sangria

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!

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!