Old Fashioned Sweet Potato Pie

This recipe is from a Vintage Cookbook that I recently bought at the Mennonite Relief Sale . The book is dated 1961.
I'll continue to choose some of my favorite recipes from the book.

This is a very traditional American Pie, typically served at Thanksgiving.
Enjoy it any time of the year.

1/4 C Butter
1/2 C Brown Sugar
1 C Mashed Sweet Potatoes
3 Eggs, beaten
1/3 C  Corn Syrup
1/3 C Whole Milk
1/2 tsp Salt
1 tsp Vanilla
1 Unbaked Pie Shell
Warm Maple Syrup for serving

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat until creamy.

Add:
Sweet Potatoes
Eggs
Mix untiled combines well.

Add:
Corn Syrup
Milk
Salt
Vanilla
Continue beating on low until combined.

Pour into the crust.
Bake at 400 degrees for 10 minutes and reduce the temperature to 350 degrees for an additional 45 - 50 minutes.
Serve a slice drizzled with warm Maple Syrup.

I hope some of my European friends or friends that haven't tasted this delicious pie, will try it!

Enjoy!
Peace in the Kitchen!

Brown Bread Baked in a Coffee Can!

How cool is that, Bread baked in a coffee can? I've known about this for years. I used to make it in the 70's. I thought I'd share the recipe for those that are curious enough to try it.
This is a perfect Hippy in the Kitchen Recipe!

1 TBS butter, room temperature
2 C whole milk
1/2 C molasses
1/4 C brown sugar
1 tsp salt
1 1/4 C whole wheat flour
1 C all purpose flour
1 C rye flour
1/3 C cornmeal
1 TBS baking powder
1tsp baking soda
1 C raisins

Here's what you'll need:
2 - empty (11oz. -13oz.) coffee cans
I generously brush the inside of the cans with my Pan Release Mix.
Preheat the oven to 350 degrees.
2 - 6" squares of Foil, coat one side with butter

In a saucepan:
Milk
Molasses
brown sugar
Whisk well on low heat just until sugar is dissolved. Do not boil.

In a large mixing bowl:
Wheat Flour
All Purpose Flour
Rye Flour
Cornmeal
Baking Powder
Baking Soda
Whisk well
Add Milk mixture and whisk until combined.
Fold in Raisins.

Divide the batter evenly among the two cans. Smooth the tops.

Cover each can with a piece of foil with the buttered side down. Wrap tightly and secure with twine.
Place the cans standing, foil side up in a Roasting Pan.
Place it in the oven and add fill with 3" of boiling water.
Bake for 1 1/2 hours, until a skewer in the center of each loaf comes out clean.
Remove the cans, place on a cooling rack for at least 10 minutes.
Invert the cans and release the bread onto the cooling rack and allow to cool completely.

Serve with Butter, Honey, Jam.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section 4/23/14

Dean Fearing's Chocolate Shiner Bock Cake.

I live in Texas, Shiner Bock Beer, from Shiner, Texas is our Beer of Choice here.
When I read the recipes in the paper this morning, I had to post this recipe from Dean Fearing.
Dean is a well known celebrity Chef in Dallas. He's written a cookbook , The Texas Food Bible: From Legendary Dishes to New Classics.

I've added some personal points as I wrote the recipe.
This recipe is baked in 2- (9"X 9") Cake Pans.

The cake can also be baked in a 9"X13" pan for 35 minutes.

Dean Fearing's Chocolate Shiner Bock Cake

2 1/4 C light brown sugar
20 TBS (2 1/2 sticks) unsalted butter, room temperature, plus more for greasing pan ( I use my Pan Release Mix).
3 large eggs, at room temperature
1 1/2 tsp pure vanilla paste  (available at Williams Sonoma and online)  ( I would use 2 tsp vanilla extract)
1 3/4 C all purpose flour, plus more for dusting the pan ( I use my Pan Release Mix)
3/4 C Dutch Process Cocoa
1 3/4 tsp baking powder
1/4 tsp ground cinnamon
1/2 tsp salt
1 1/2 C (12oz.) Shiner Bock Beer
Shiner Toffee Sauce (recipe to follow)

Preheat oven to 325 degrees.
Generously coat the interior of  2- (9" square ) cake pans with butter. ( I use my Pan Release Mix)

In a Stand Mixer, with a paddle attachment:
Brown Sugar
Butter
Beat until light and fluffy.

Add Eggs (one at a time)
Add Vanilla.

In a medium bowl:
Flour
Cocoa
Baking Soda
Cinnamon
Salt
Whisk well.

With the mixer on low, add dry ingredients, alternating with the Beer.
Beat just until well blended.

Scrape the batter into the pans, smooth with a spatula.
Bake at 325 degrees for 30 minutes or until a toothpick in the center comes out clean.
Remove pans from oven a place on a cooling rack for 5 minutes.
Cut into squares and serve warm topped with Shiner Toffee Sauce.

Shiner Toffee Shop:
Here's what you'll need:

4 C Sugar
1 1/2 C Cold Water
1 1/3 C Heavy Cream
1/4 C additional Sugar
1 - (12oz.) Bottle of Shiner Bock Beer
2 TBS Salt


Combine together in a saucepan on medium heat:
4 C Sugar
1 1/2 C Cold Water
Cook, stirring occasionally for 10 minutes.
Sauce will begin to turn golden brown.

Stir constantly while slowly adding 1 3/4 C Heavy Cream.
It will bubble up, continue stirring.

When all of the Cream has been added, stir in additional Sugar, Shiner Bock Beer and Salt.
Gently simmer for 5 minutes.

Remove from heat and stir constantly until cooled.
Makes about 6 cups.

Enjoy!
Peace in the Kitchen!

Pickled Black Eyed Peas

We love Black Eyed Peas in Texas. We all have our favorite things to do with them. This is a very simple recipe, but I thought I'd share it.

PICKLED BLACK EYED PEAS:

2 Cans Black Eyed Peas, drained
1 C Olive Oil
1/2 C  Red Wine Vinegar
1/4 C Minced Onion
1 Large Whole Garlic Clove
1/2 tsp Salt

Mix all ingredients in a jar, refrigerate for at least 2 days. Shake often. Remove garlic after 1 day.

Enjoy!
Peace in the Kitchen!

Australian Crunch Squares

Bars:
1/2 C Sugar
3/4 C Coconut
1 1/2 C Cornflakes (slightly crushed )
1 C Flour
2 TBS Hot Chocolate Mix (product pictures to follow)
12 TBS Butter


Icing:
2 C Confectioner's Sugar
2 TBS Hot Cocoa Mix
Hot Water


To Make the Bars:
Melt Butter in a saucepan.

In a small bowl:
Mix all dry ingredients.
Add melted Butter.
Mix well.

Spray an 8"X 8" baking pan with a vegetable cooking spray. ( I use my Pan Release Mix)
Press batter firmly into the pan and spread evenly.
Bake at 350 degrees for 20 - 25 minutes.
Remove pan to a cooling rack and cool completely.


To make the Icing:

In a small bowl:
Confectioner's Sugar
Hot Cocoa Mix
A few drops of  Hot Water to make a thick icing.
When it cools completely, spread evenly over the cooled bars.
Allow to set completely.
Cut into squares when icing has set.



Enjoy!
Peace in the Kitchen!

The Best of the Best Chocolate Chip, Toasted Pecan Cookies!

I happen to love Toasted Pecans in my Chocolate Chip Cookies.
Here's another one of my favorite recipes.

The Best of the Best Chocolate Chip, Toasted Pecan Cookies:


2 1/4 C flour
1 tsp baking soda
1/2 tsp salt
1 1/2 C semi sweet chocolate chips
1 C bitter sweet chocolate chips
1 1/2 C Toasted Pecans. (Toast in a 350 degree oven for 5 minutes) Then increase the oven temperature to 375 to bake the cookies) Chop after toasting.

1 C (2 sticks) butter, room temperature
1 C brown sugar
1/2 C granulated sugar
2 eggs
2 tsp vanilla

In a small bowl:
Flour
Baking Soda
Salt
Whisk well.

In a small bowl:
All of the Chocolate Chips
Toasted Pecans
Toss and set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat 5 minutes.

Add Eggs one at a time until combined.
Gradually add Dry Ingredients until well incorporated.
Fold in Chocolate Chips and Pecans by hand.

Line sheet pans with Parchment Paper.
Use a medium cookie scoop , 1 1/2"  and drop dough 2" apart.

Bake at 375 degrees for 10 minutes.
Remove pan from oven to a cooking rack for 10 minutes.
Transfer cookies to the cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!

Thin, Crispy Chocolate Chip Cookies

I can't pick a favorite, but if I did, this would be one of my top choices. I love thin, crispy chocolate chip cookies.

Thin, Crispy Chocolate Chip Cookies:

1 1/3 C flour
1/2 tsp baking soda
1/4 tsp salt
4 oz. (1stick) butter, melted, cooled to room temperature
1/2 C granulated sugar
1/3 C brown sugar
2 TBS corn syrup
1 large egg
1 TBS heavy cream
2 tsp vanilla
1 C chocolate chips, your choice

Line sheet pans with parchment paper and preheat the oven to 350 degrees.

In a medium mixing bowl:
Flour
Baking Soda
Salt
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Corn Syrup
Beat 5 minutes.
Add:
Egg
Cream
Vanilla
Beat just until well combined.
Gradually add dry ingredients on low speed until incorporated.
Fold in Chocolate Chips by hand.
Refrigerate the dough at least 1 hour.

Use a medium (1 1/2" cookie scoop), drop dough onto the sheet pan 2" apart.
Bake for 10 minutes.
Remove pan to a cooling rack for 10 minutes.
Transfer cookies to the cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!