This is such a classic coffee cake recipe. I hesitated to post it. Sometimes I take it for granted that anyone who loves to bake has these classic recipes.
This is a great Sunday Brunch or Church Breakfast recipe.
Apple Coffee Cake:
Here's what you'll need:
Preheat the oven to 350 degrees
Grease a 9"X 9" pan with my Pan Release Mix (equal amounts of Crisco, Vegetable Oil and Flour)
I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1/2 C butter, softened
1 C sugar
2 eggs
2 C flour, sifted
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 C sour cream
1 tsp almond extract
4 large baking apples, peel, core. slice
Topping:
1/2 C brown sugar
1/4 C granulated sugar
1 tsp cinnamon
1 C chopped pecans
Mix all ingredients together in a small bowl.
Batter:
butter
sugar
eggs
Cream until smooth
Add:
flour
baking soda
baking powder
salt
sour cream
almond extract
Pour half the batter in the pan
Top with half of the apples
Sprinkle with half the topping
Pour in remaining batter
Top with remaining apples
Sprinkle with remaining topping
Bake for 1 hour, or until a toothpick comes out clean in the center.
Cool completely.
Enjoy!
Peace in the Kitchen!
Friday, January 3, 2014
Poblano and Chorizo, (Soyrizo version too) Queso Fundido
This recipe has been adapted from a Country Living recipe.
I have another recipe for Queso Fundido on the blog.
We eat alot of Queso Fundido in Texas. It's served in most Tex - Mex Restaurants.
It's a hearty alternative to a simple Queso recipe.
I had Queso Fundido for the first time on a Scuba Diving Trip in Mexico.
I was hooked.
When I became a vegetarian, I discovered that I could replicate the same taste and texture with Soyrizo.
2 poblano peppers
1/2 pound Chorizo Sausage, remove casing ( Soyrizo for vegetarian version)
1 TBS olive oil
1 onion, diced
3 garlic cloves, minced
2 Roma tomatoes, diced
1/4 C flour
1 C good beer (I use Shiner Bock from Texas)
2 1/2 C grated Sharp Cheddar Cheese
2 1/2 C grated Monterey Jack Cheese
1 C grated Queso Quesadilla Cheese
2 TBS chopped cilantro
Tortilla Chips
I have another recipe for Queso Fundido on the blog.
We eat alot of Queso Fundido in Texas. It's served in most Tex - Mex Restaurants.
It's a hearty alternative to a simple Queso recipe.
I had Queso Fundido for the first time on a Scuba Diving Trip in Mexico.
I was hooked.
When I became a vegetarian, I discovered that I could replicate the same taste and texture with Soyrizo.
2 poblano peppers
1/2 pound Chorizo Sausage, remove casing ( Soyrizo for vegetarian version)
1 TBS olive oil
1 onion, diced
3 garlic cloves, minced
2 Roma tomatoes, diced
1/4 C flour
1 C good beer (I use Shiner Bock from Texas)
2 1/2 C grated Sharp Cheddar Cheese
2 1/2 C grated Monterey Jack Cheese
1 C grated Queso Quesadilla Cheese
2 TBS chopped cilantro
Tortilla Chips
- Roast peppers directly under broiler or over an open flame, until blistered and blackened on all sides, about 6 to 8 minutes. Put the peppers in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When the peppers are cool enough to handle, use a paring knife and remove the skin. Cut off the stems and remove the seeds. Chop them into 1/2-inch pieces and set aside.
- In a large pot over medium heat, cook chorizo,( use a little vegetable oil for the Soyrizo) breaking it up as it cooks, about 6 minutes. Transfer the chorizo to a paper-towel-lined plate and set aside. In same pot, add oil, onion, and garlic and cook over medium-low heat until onion is translucent about 5 to 7 minutes. Add tomatoes and reserved peppers and cook, stirring occasionally, until some of the liquid has evaporated, about 2 minutes. Sprinkle flour over tomato mixture and cook, stirring constantly, for about 3 minutes. Stir in the beer and increase the heat to medium-high, stir occasionally until the mixture reaches a boil.
- Reduce the heat to low and whisk in all of the cheese, 1 cup at a time, until mixture is smooth. Transfer to a small fondue pot, or slow cooker set on low. Sprinkle with reserved chorizo and cilantro. Serve with tortilla chips.
Enjoy!
Peace in the Kitchen!
Thursday, January 2, 2014
Green Chile and Potato Chowder
During Winter I make a lot of soup. Here's a great Texas Chowder.
Green Chile and Potato Chowder
2 jalapenos
4 poblano peppers
1 TBS butter
1 onion, diced
2 cloves of garlic, minced
1/2 C chopped cilantro
2 pounds of potatoes, peeled, diced
4 C vegetarian chicken broth, chicken broth or vegetable broth
1/2 tsp cumin
1 1/2 C whole milk
1 C heavy cream
juice of 1 lime
salt and pepper to taste
Shredded Cheddar Cheese for garnish
Roast poblanos and jalapenos under a broiler for about 5 minutes on each side or until completely blackened.
Remove the jalapenos first, they will blacken sooner that the poblanos.
Place the poblano peppers in a paper bag, or ziplock bag to steam for about 15 minutes.
Remove the stems from the jalapenos and dice them
After 15 minutes, remove the poblanos and rub the skin off.
Remove the stems and seeds dice them.
In a large pot on medium heat, melt the butter.
Add onions and saute for 10 minutes.
Add garlic for another minute.
Add to the pot:
chiles
potatoes
broth
cilantro
cumin
salt
pepper
Bring to a boil, reduce heat and simmer until the potatoes are tender.
Reserve 2 C of the soup and set aside
Puree the remaining soup until smooth
Add the reserved 2 cups to the puree
Add:
milk
heavy cream
heat until warm
Squeeze in lime juice
Stir well
Top with shredded Cheddar Cheese and serve.
Enjoy!
Peace in the Kitchen!
Green Chile and Potato Chowder
2 jalapenos
4 poblano peppers
1 TBS butter
1 onion, diced
2 cloves of garlic, minced
1/2 C chopped cilantro
2 pounds of potatoes, peeled, diced
4 C vegetarian chicken broth, chicken broth or vegetable broth
1/2 tsp cumin
1 1/2 C whole milk
1 C heavy cream
juice of 1 lime
salt and pepper to taste
Shredded Cheddar Cheese for garnish
Roast poblanos and jalapenos under a broiler for about 5 minutes on each side or until completely blackened.
Remove the jalapenos first, they will blacken sooner that the poblanos.
Place the poblano peppers in a paper bag, or ziplock bag to steam for about 15 minutes.
Remove the stems from the jalapenos and dice them
After 15 minutes, remove the poblanos and rub the skin off.
Remove the stems and seeds dice them.
In a large pot on medium heat, melt the butter.
Add onions and saute for 10 minutes.
Add garlic for another minute.
Add to the pot:
chiles
potatoes
broth
cilantro
cumin
salt
pepper
Bring to a boil, reduce heat and simmer until the potatoes are tender.
Reserve 2 C of the soup and set aside
Puree the remaining soup until smooth
Add the reserved 2 cups to the puree
Add:
milk
heavy cream
heat until warm
Squeeze in lime juice
Stir well
Top with shredded Cheddar Cheese and serve.
Enjoy!
Peace in the Kitchen!
Corn Muffins from Rebecca Rather / The Pastry Queen
Another great Texas recipe from Rebecca Rather.
Corn Muffins
3/4 C (1 1/2 sticks) butter, melted
3 C heavy cream
3 large eggs
3 1/2 C all purpose flour
1 1/2 C coarse cornmeal plus extra for topping
1 C sugar
2 TBS baking powder
1/2 tsp salt
1 C corn kernels, fresh, frozen(thawed) or canned(drained).
Preheat oven to 350 degrees
Generously grease or spray 24 standard muffin cups or line them with muffin liners.
In a stand mixer with a paddle attachment, pour in the butter, cream, eggs into the bowl of the mixer.
Add flour, cornmeal sugar baking powder and salt on top.
Mix at medium speed just until the ingredients are combined and not lumpy.
Stir the corn into the batter.
Use a cookie scoop and fill the muffin cups 2/3's full of batter.
Sprinkle the tops with cornmeal.
Bake for 12 - 15 minutes, until lightly brown. They should spring back when you touch the tops lightly with your fingertips.
Serve warm
Enjoy!
Peace in the Kitchen!
Corn Muffins
3/4 C (1 1/2 sticks) butter, melted
3 C heavy cream
3 large eggs
3 1/2 C all purpose flour
1 1/2 C coarse cornmeal plus extra for topping
1 C sugar
2 TBS baking powder
1/2 tsp salt
1 C corn kernels, fresh, frozen(thawed) or canned(drained).
Preheat oven to 350 degrees
Generously grease or spray 24 standard muffin cups or line them with muffin liners.
In a stand mixer with a paddle attachment, pour in the butter, cream, eggs into the bowl of the mixer.
Add flour, cornmeal sugar baking powder and salt on top.
Mix at medium speed just until the ingredients are combined and not lumpy.
Stir the corn into the batter.
Use a cookie scoop and fill the muffin cups 2/3's full of batter.
Sprinkle the tops with cornmeal.
Bake for 12 - 15 minutes, until lightly brown. They should spring back when you touch the tops lightly with your fingertips.
Serve warm
Enjoy!
Peace in the Kitchen!
Beer Bread from Rebecca Rather, Fredericksburg, Texas
Beer Bread from Rebecca Rather.
Here's what Rebecca said about this recipe:
"Around here, beer bread recipes are as common as cowboy hats."
She is so right, "it's a Texas thing"!
"Beer Bread lends itself to numerous mix-ins, including chopped chives, chopped jalapenos, green onions or any grated cheese." Fold into the batter by hand.
3 C all purpose flour
1 TBS baking powder
1 tsp salt
3 TBS sugar
1 (12oz.) bottle of "good" beer. (we use Shiner Bock, from Texas)
1/2 C (1 stick) butter, melted
Option: Add 2 1/2 C grated Sharp Cheddar Cheese.
Preheat oven to 350 degrees.
Generously grease a 9"X5" loaf pan with butter or cooking spray.
Medium bowl:
flour
baking powder
salt
sugar
Whisk well
(At this point you would stir in the cheese)
Pour in beer and stir until incorporated, do not over beat.
Pour half the melted butter into the pan.
Spoon in the batter.
Pour the remaining butter on top.
Bake at 350 degrees for 50 - 60 minutes.
The top will be bumpy and golden brown.
Remove from pan and serve immediately.
Enjoy!
Peace in the Kitchen!
 |
| Hot!....... out of the oven! |
Here's what Rebecca said about this recipe:
"Around here, beer bread recipes are as common as cowboy hats."
She is so right, "it's a Texas thing"!
"Beer Bread lends itself to numerous mix-ins, including chopped chives, chopped jalapenos, green onions or any grated cheese." Fold into the batter by hand.
3 C all purpose flour
1 TBS baking powder
1 tsp salt
3 TBS sugar
1 (12oz.) bottle of "good" beer. (we use Shiner Bock, from Texas)
1/2 C (1 stick) butter, melted
Option: Add 2 1/2 C grated Sharp Cheddar Cheese.
Preheat oven to 350 degrees.
Generously grease a 9"X5" loaf pan with butter or cooking spray.
Medium bowl:
flour
baking powder
salt
sugar
Whisk well
(At this point you would stir in the cheese)
Pour in beer and stir until incorporated, do not over beat.
Pour half the melted butter into the pan.
Spoon in the batter.
Pour the remaining butter on top.
Bake at 350 degrees for 50 - 60 minutes.
The top will be bumpy and golden brown.
Remove from pan and serve immediately.
Enjoy!
Peace in the Kitchen!
The Best of the Best Chocolate Chip Cookie from Rebecca Rather / The Pastry Queen
I know that everyone has their favorite recipe for Chocolate Chip Cookies. We believe that the Original Toll House Cookie tops the list.
However, there are also decadent recipes for them and I honestly believe this recipe could be it!
This is another recipe from Rebecca Rather, The Pastry Queen from Fredericksburg , Texas.
Rebecca says..... " They are not too chewy and not too crunchy - they are just right".
This recipe makes about 5 dozen 3 1/2" cookies.
1 1/2 C walnuts
1 1/2 C pecans
1 C (2sticks) butter, room temperature
1 C firmly packed dark brown sugar
1 C granulated sugar
2 large eggs
1 TBS vanilla
2 1/3 C all purpose flour
1 1/4 tsp baking soda
1 scant tsp salt
3 C chocolate chips (I use Ghirardelli Dark Chocolate Chips)
Preheat the oven to 350 degrees.
Arrange nuts on a baking sheet in a single layer and toast for 7 - 9 minutes.
Cool completely and coarsely chop
Line sheet pans with parchment paper or Silpat
Use a stand mixer with a paddle attachment
Cream, for 1 minute, until creamy:
butter
brown sugar
granulated sugar
Add:
eggs
vanilla
Add:
eggs
vanilla
Beat on medium speed for 1 minute
Add: (See Note Below)
flour
baking soda
salt
Mix on medium-low speed until well incorporated.
Stir in, by hand:
walnuts
pecans
chocolate chips
The dough will be very stiff...... use your muscles!
Use a 1 3/4" cookie scoop, spacing the dough 2" apart on a baking sheet.
Bake for 10 - 12 minutes until medium brown around the edges.
As long as the edges are brown, the soft middle will disappear as they cool
The cookies will spread to about 3 1/2".
Cool on the sheet pan for 10 minutes and then transfer to a cooking rack until completely cool.
Note:
Here's Rebecca's Tip,
If you have a heavy duty stand mixer with at least 525 watts, Add the flour, baking soda, salt, walnuts, pecans and chocolate chips all at once with the paddle attachment and turn the mixer on and off every 5 seconds or so until completely incorporated.
We have the Kitchenaid 6 quart, 590 Watt Mixer. It does all the work!
Enjoy!
Peace in the Kitchen!
However, there are also decadent recipes for them and I honestly believe this recipe could be it!
This is another recipe from Rebecca Rather, The Pastry Queen from Fredericksburg , Texas.
Rebecca says..... " They are not too chewy and not too crunchy - they are just right".
This recipe makes about 5 dozen 3 1/2" cookies.
1 1/2 C walnuts
1 1/2 C pecans
1 C (2sticks) butter, room temperature
1 C firmly packed dark brown sugar
1 C granulated sugar
2 large eggs
1 TBS vanilla
2 1/3 C all purpose flour
1 1/4 tsp baking soda
1 scant tsp salt
3 C chocolate chips (I use Ghirardelli Dark Chocolate Chips)
Preheat the oven to 350 degrees.
Arrange nuts on a baking sheet in a single layer and toast for 7 - 9 minutes.
Cool completely and coarsely chop
Line sheet pans with parchment paper or Silpat
Use a stand mixer with a paddle attachment
Cream, for 1 minute, until creamy:
butter
brown sugar
granulated sugar
Add:
eggs
vanilla
Add:
eggs
vanilla
Beat on medium speed for 1 minute
Add: (See Note Below)
flour
baking soda
salt
Mix on medium-low speed until well incorporated.
Stir in, by hand:
walnuts
pecans
chocolate chips
The dough will be very stiff...... use your muscles!
Use a 1 3/4" cookie scoop, spacing the dough 2" apart on a baking sheet.
Bake for 10 - 12 minutes until medium brown around the edges.
As long as the edges are brown, the soft middle will disappear as they cool
The cookies will spread to about 3 1/2".
Cool on the sheet pan for 10 minutes and then transfer to a cooking rack until completely cool.
Note:
Here's Rebecca's Tip,
If you have a heavy duty stand mixer with at least 525 watts, Add the flour, baking soda, salt, walnuts, pecans and chocolate chips all at once with the paddle attachment and turn the mixer on and off every 5 seconds or so until completely incorporated.
We have the Kitchenaid 6 quart, 590 Watt Mixer. It does all the work!
Enjoy!
Peace in the Kitchen!
Fudge Pecan Bundt Cake or Cupcakes
Wow, this one is amazing. I got this recipe from one of my favorite Pastry Chefs, Rebecca Rather.
Rebecca had a Restaurant in Fredericksburg, Texas.
She said , about the cake:
"I do know that I've never met anyone who didn't fall for this cake"
Fudge Pecan Cake:
1 C (2 sticks) butter
1/2 C unsweetened Dutch Process Cocoa Powder
3/4 C water
2 C sugar
2 large eggs
1 C buttermilk
2 TBS pure vanilla extract
2 C all purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
Glaze:
1 C pecan halves
1/2 C (1stick) butter
1/4 C whole milk
1/2 C the best quality dark cocoa powder that you can get, such as Scharffen Berger
2 C sifted confectioner's sugar (sift first, then measure)
1 TBS vanilla
1/4 tsp salt
You'll need:
1 10-12 C Bundt Cake Pan.
Grease it well with my Pan Release Mix. ( equal parts of Flour, Shortening, Vegetable Oil) Mix well, brush into the intricate design of a Bundt Pan.
Preheat the oven to 350 degrees
Cupcakes can be made . Line standard muffin pans with paper liners or my Pan Release Mix.
Cake:
In a Saucepan:
Melt butter on low heat
Add cocoa and whisk until smooth
Add water and continue to whisk until smooth
Do not let the mixture boil
Remove from heat
Add:
sugar
eggs
buttermilk
vanilla
Add these ingredients all at once and and whisk until smooth
Add all at once:
flour
baking soda
cinnamon
salt
Whisk until all ingredients are well incorporated
There may be a few lumps and that's OK
Pour the batter into the Bundt Pan
For Cupcakes, fill 2/3's full
Bake cake at 350 degrees for 40 - 45 minutes
Cupcakes, check after 20 minutes
Let the cake cool on the pan for 20 minutes
Cupcakes, 10 minutes
Make the Glaze:
Arrange Pecan halves in a single layer on a sheet pan.
Toast in 350 degree oven for 7 - 9 minutes, until golden brown.
Roughly chop them when they cool
Melt butter on low heat in a saucepan.
Add:
milk
cocoa
confectioner's sugar
Whisk until glossy
Remove from heat and whisk in vanilla, salt and pecans.
Allow cake to cool, overturn onto a serving platter.
Spoon the glaze over the cake covering it thoroughly allowing it to pool inside and around the base of the cake.
Cupcakes:
Remove from pan, peel off the liner.
Invert onto a platter and cover with glaze.
Enjoy!
Peace in the Kitchen!
Rebecca had a Restaurant in Fredericksburg, Texas.
She said , about the cake:
"I do know that I've never met anyone who didn't fall for this cake"
Fudge Pecan Cake:
1 C (2 sticks) butter
1/2 C unsweetened Dutch Process Cocoa Powder
3/4 C water
2 C sugar
2 large eggs
1 C buttermilk
2 TBS pure vanilla extract
2 C all purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
Glaze:
1 C pecan halves
1/2 C (1stick) butter
1/4 C whole milk
1/2 C the best quality dark cocoa powder that you can get, such as Scharffen Berger
2 C sifted confectioner's sugar (sift first, then measure)
1 TBS vanilla
1/4 tsp salt
You'll need:
1 10-12 C Bundt Cake Pan.
Grease it well with my Pan Release Mix. ( equal parts of Flour, Shortening, Vegetable Oil) Mix well, brush into the intricate design of a Bundt Pan.
Preheat the oven to 350 degrees
Cupcakes can be made . Line standard muffin pans with paper liners or my Pan Release Mix.
Cake:
In a Saucepan:
Melt butter on low heat
Add cocoa and whisk until smooth
Add water and continue to whisk until smooth
Do not let the mixture boil
Remove from heat
Add:
sugar
eggs
buttermilk
vanilla
Add these ingredients all at once and and whisk until smooth
Add all at once:
flour
baking soda
cinnamon
salt
Whisk until all ingredients are well incorporated
There may be a few lumps and that's OK
Pour the batter into the Bundt Pan
For Cupcakes, fill 2/3's full
Bake cake at 350 degrees for 40 - 45 minutes
Cupcakes, check after 20 minutes
Let the cake cool on the pan for 20 minutes
Cupcakes, 10 minutes
Make the Glaze:
Arrange Pecan halves in a single layer on a sheet pan.
Toast in 350 degree oven for 7 - 9 minutes, until golden brown.
Roughly chop them when they cool
Melt butter on low heat in a saucepan.
Add:
milk
cocoa
confectioner's sugar
Whisk until glossy
Remove from heat and whisk in vanilla, salt and pecans.
Allow cake to cool, overturn onto a serving platter.
Spoon the glaze over the cake covering it thoroughly allowing it to pool inside and around the base of the cake.
Cupcakes:
Remove from pan, peel off the liner.
Invert onto a platter and cover with glaze.
Enjoy!
Peace in the Kitchen!
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