Wild Mushroom Queso Fundido

I've spent a great deal of time traveling in Mexico. Texans eat a lot of Mexican and Tex - Mex food. One of my favorite recipes in Mexico is Queso Fundido.
I recently purchased a cast aluminum Molcajete, handmade by our local blacksmith.
You heat the Molcajete in the oven, place it an iron serving dish and make the Queso at the table, in the Molcajete. It's quite an impressive table side service.

This is an original recipe from 2009.

1/2 C dried wild mushrooms
1 large jalapeño, seeded , diced
1 medium onion, diced
1 large tomato, seeded and diced
2 TBS vegetable oil for frying
3 TBS Shiner Bock Beer ( it's a Texas Beer)
8 oz. shredded Monterey Jack Cheese ( at least 2 C)
1 dozen warm tortillas, corn or flour or tortilla chips

Rehydrate the mushrooms in a bowl.
Cover them with boiling water and use a plate to weigh them down.
Allow to sit in the water until softened.
Drain well and chop into 1/4" pieces.

Heat oil in a cast iron skillet over medium high heat.
Add dices jalapeño , onion, tomato and mushrooms.
Cook, stirring constantly until the mushrooms are cooked, the onions are softened and begin to brown (about 7 - 8 minutes).
Add Beer and stir until the liquid evaporates and the mixture is once again dry looking.

Reduce heat , sprinkle cheese evenly over the mixture and stir slowly and constantly until melted.
Too long on the heat and the cheese will become tough, oily and stringy.
Immediately transfer it into a warm serving dish or a fondu pot with a tea light.
Serve with tortilla chips or tortillas.

Enjoy
Peace in the Kitchen!

Spicy Glazed Pecans

2 C pecan halves
2 TBS butter
1/4 C light brown sugar
1/2 tsp Chipotle Powder or Chimayo Chile Powder from Chimayo, New Mexico
1/2 tsp salt
1/2 tsp ground cinnamon


Heat pecans in a dry cast iron skillet over medium heat, stirring until the edges begin to brown, about 4 minutes.
Remove pecans from the skillet.
Place the hot skillet over heat again, add butter and melt it.
Stir in sugar, chile powder, salt and cinnamon, until the sugar melts completely.
Add pecans and stir for about 2 minutes until they're glazed and golden brown.

Transfer to a sheet pan lined with parchment paper and separate the pecans with a fork, the glad will be very hot.
Cool until the glaze has completely cooled and hardened.
Stor in an airtight container at room temperature.

Enjoy!
Peace in the Kitchen!

Chimayo Chile Dip

We have had the opportunity to visit the incredible town of Chimayo, New Mexico.
If you don't know the story of the village, research it. We will definitely return. It's on our way home from Colorado.
We buy their  Chimayo Heirloom Chile Powder and here's a dip I make with it.

4 C sour cream
2 tsp cumin
2 tsp Chimayo Chile Powder
Juice of 1 lime
6 chopped green onions
salt
pepper

Mix all ingredients together in a serving bowl and let it sit at room for about 10 - 15 minutes.
Stir it and refrigerate it for awhile before serving.

Enjoy!
Peace in the Kitchen.

Hot Spinach Artichoke Dip

Hot Spinach /  Artichoke Dip:

Just another Spinach artichoke dip, and a very good one!

1 - (10oz.) package of frozen chopped spinach
2 - (13 3/4 oz.) cans of Artichoke hearts
1/2 C mayonnaise
1/2 C sour cream
1 C grated parmesan
1 C grated pepper jack cheese

Spray a 2quart casserole dish with a vegetable cooking spray.


Microwave the spinach 5 minutes and squeeze dry.
Drain artichokes and chop coarsely in a food processor.

Combine all ingredients , except the cheese, in a large bowl, Stir well.
Transfer the mixture to the casserole dish.
Sprinkle cheese evenly over the top.

Bake at 350 degrees for 30 minutes.

Enjoy!
Peace in the Kitchen!

Pecan Pie Cake , Pecan Pie Muffins and Pecan Pie Bars. Holiday Desserts that will definitely impress your Family and Guests!

I've posted my favorite recipes for Pecan Pie Muffins and Pecan Pie Bars, that are a family favorite. A blog that I follow just posted this recipe that they found in a Southern Living Magazine. I researched it and I found it on their website.
I'll repost the Muffin Recipe and the Bar Recipe at the end of this. I will definitely make this cake at Thanksgiving this year.
I know this is not for the average baker, but if you want to impress your Holiday Guests, this cake will do it!

Pecan Pie Cake:
Southern Living Recipe

Here's what you'll need:
3 - 9" round cake pans generously brushed with my Pan Release Mix (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each and store it in a jar in the refrigerator. I always keep some available for all of my baking needs.
A variety of 3" leaf shaped cookie cutters for garnish.
1 Sheet Pan , Aluminum Foil.
Preheat the oven to 350 degrees.


3 C finely  chopped pecans ( toast the pecans in the oven before chopping)
1/2 C butter, room temperature
1/2 C Crisco
2 C granulated sugar
5 large eggs, separated
1 TBS vanilla
2 C flour
1 tsp baking soda
1 C buttermilk
3/4 C dark corn syrup

1 recipe of Pecan Pie Filling , recipe to follow
1 recipe of Pastry Garnish, recipe to follow.


Evenly distribute 2 C of the chopped pecans among the 3 cake pans.

In a Stand Mixer with a paddle attachment:
Butter
Crisco
Beat until creamy.
Gradually add sugar and continue beating until incorporated.
Add egg yolks 1 at a time beating well after each one.
Add vanilla.

Add:
Flour
Baking Soda
Alternate with the Buttermilk, beginning and ending with flour.
Beat on slow speed after each addition until mixed well.
Add remaining 1C of chopped pecans.
Transfer batter to a large mixing bowl.

Clean the bowl of the Stand Mixer and prepare a meringue:
Add the egg whites to the bowl of the mixer and beat on medium speed until stiff peaks form.
Fold 1/3 of the Meringue, by hand, into the batter until combined.
Fold in the remaining meringue just until incorporated ( do not over mix).
Divide the batter evenly among the 3 pans.

Bake for 25 minutes.
Remove from the oven and place the pans on cooling racks  for 10 minutes.
Cover cooling racks with waxed paper and invert the cakes onto the racks.
Brush the top and sides of the cakes with the corn syrup.
Cool the cakes completely.

Filling:
1/2 C firmly packed brown sugar
3/4 C dark corn syrup
1/3 C cornstarch
4 egg yolks
1 1/2 C Half & Half
1/8 tsp salt
3 TBS butter
1 tsp vanilla

In a Saucepan over medium heat:
The first 6 ingredients
Whisk together well.
Bring to a boil, whisking constantly for 1 minute. It should begin to thicken.
Remove from heat.
Whisk in butter and vanilla.
Place a piece of waxed paper directly onto the surface to prevent it from forming a film.
Refrigerate for 4 hours.
Make the Pastry Garnish.

Pastry Garnish:
1 (15oz.) package of refrigerated pie crusts
1 large egg
1 TBS water
24 pecan halves

Unfold the pie crusts.
Cut 8 - 10 leaves from each crust.( mark leaf veins with a paring knife)
Keep the pastry trimmings.
In a small bowl, whisk together the egg and the water
Brush each leaf with the egg wash.

Crumple 12 small 1/2" balls from small pieces of the aluminum foil.
Spray each ball with a vegetable cooking spray and place on the Sheet Pan that's been lined with Parchment Paper.
Drape a leaf over each ball and place the remaining leaves onto the Sheet Pan.
Bake at 425 for 6 - 8 minutes.
Remove the pan to a cooling rack for 10 minutes.
Gently remove the foil from  leaves.

Pinch off 12 pea sized pieces of the remaining pastry trimmings.
Place a piece between two pecan halves creating a sandwich.
Cut the remaining pastry into 2" squares and wrap a piece around each pecan sandwich, leaving part of the pecan exposed to represent a half shelled pecan.
Brush with egg wash.
Bake on a parchment paper lined sheet pan at 350 degrees for 10 minutes.
Remove the pan to a cooing rack for 10 minutes.
Transfer the pecans to the cooling rack and cool completely.
Begin assembling the cake.

Transfer 1 layer, pecan side up onto a serving platter and spread with 1/2 of the filling.
Pace the second layer , pecan side up onto the first layer and spread with remaining filling.
Add the third layer onto the top.
Garnish the top and the edges of the platter with the Pastry Leaves and Pastry Covered Pecans.

Enjoy!
Peace in the Kitchen!

Here are two more Holiday Best of the Best recipes:
Alternatives to the All American Iconic Pecan Pie and just as Yummy!

These are truly two of our favorite recipes!
You may want to make a few batches of the muffins.

If you need to make something to take to a Thanksgiving dinner or to share with
coworkers, this is it!
They are easy and they taste incredible!

The Bars are equally impressive.
Just two variations on the Iconic All American Pecan Pie!


Pecan Pie Muffins:

1C chopped pecans
1C packed brown sugar
1/2 C all purpose flour
2 large eggs
1/2 C of melted butter

Combine the first 3 ingredients in a large bowl.
Make a well in the center

In a separate bowl:
Beat eggs.
Stir in the melted butter and add this mixture to the dry ingredients.
Stir until moist.

Spoon the batter into paper lined muffin tins, filling 2/3 full.
 (I brush the cups with my Pan Release Mix, equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.)

Bake  at 350 degrees for 20 - 25 minutes.
Remove pan to a Rack and immediately top each Muffin with a Pecan Half.
Cool Completely.


Enjoy!
Peace in the Kitchen!


Pecan Pie Bars:

Here's what you'll need:
1 - 9" X 13" baking pan, brushed well with my Pan Release Mix. ( Equal parts of Crisco, Vegetable Shortening and Flour.) I start with 1C of each and keep it in a jar in the refrigerator for all of my baking needs.

1 1/2C Flour
1/2 C (1stick) Butter, softened.
1/4 C Brown Sugar

Filling:
3 large Eggs
3/4 C Corn Syrup
3/4 C Sugar
2 TBS Butter, melted
1 tsp Vanilla
2 C Chocolate Chips
2 C chopped Pecans

To make the Crust:

In a medium mixing bowl with a hand mixer:
Flour
Butter
Brown Sugar
Mix until it forms a crumble.
Press evenly into the pan. I use the bottom of a stainless steel measuring cup.
Bake at 350 degrees for 12 - 15 minutes.

Remove from oven to a cooling rack and prepare the filling.

To make the Filling:

In a large mixing bowl:
Eggs
Corn Syrup
Sugar
Butter
Vanilla
Whisk well by hand.
Fold in Chocolate Chips and Pecans by hand.
Pour evenly over the baked Crust.
Bake an additional 25 - 30 minutes.
Remove from the oven to a cooling rack and cool completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Apricot Cornmeal Cake in a Cast Iron Skillet and Blueberry, Blackberry Cornmeal Cake in a Cast Iron Skillet

Here's a new recipe with Apricots that reminds me of the Blueberry / Blackberry Cornmeal Cake that I've made for years. The Apricot Cake was in the Dallas Morning News, Parade Magazine.


Apricot Cornmeal Cake in a Cast Iron Skillet:

1 1/2 Sticks of Butter (12 TBS), divided
1/4 C Chunky Apricot Preserves
1/2 C Brown Sugar
20 small  fresh, ripe Apricots, cut lengthwise and seeded.
2/3 C Yellow Cornmeal
1/2 C Flour
1 tsp Baking Powder
1 tsp Salt
1/2 C Granulated Sugar
2 Large Eggs, room temperature
1/2 C Whole Milk
1 tsp Vanilla

Here's what you'll need:
1 - 8" Cast Iron Skillet
Preheat the oven to 350 degrees

In the skillet over medium high heat on the stove:
6 TBS Butter
Heat until melted and foam reduces.
Add Preserves and whisk well until incorporated with the Butter.

Sprinkle the Brown Sugar evenly over the top, do not stir.
Arrange the Apricots evenly distributed with the cut side down.
Cook without stirring for 3 minutes.
Remove from the burner and cool completely.

In a large mixing bowl:
Cornmeal
Flour
Baking Powder
Salt
Whisk well.

In a Stand Mixer with a paddle attachment:
6TBS remaining Butter
Granulated Sugar
Beat for 3 minutes.
Add Eggs, one at a time , draping the bowl as needed
Add:
Milk
Vanilla
Beat just until incorporated.
Reduce Speed and gradually add Cornmeal.
Mixing just until incorporated.

Spoon the batter evenly over the Apricots and smooth the top.

Bake for 25 - 30 minutes.
The cake should be golden brown and a knife in the center should come out clean.

Using oven mitts, invert the cake onto a serving platter that's larger than the skillet.
Allow the cake to cool before serving.

Serve with Whipped Cream or Vanilla Ice Cream .

Enjoy!
Peace in the Kitchen!


The end result was delicious. It wasn't too sweet , the Apricots were a bit tart and the Cornmeal Cake was incredible! The end result was caramelized Apricot and Cornmeal Cake.

Sliced Apricots

Butter and Apricot Preserves cooked on the stove.

Butter and Preserves sprinkled with brown sugar.

Apricots placed cut side down.

Apricots cooked for 3 minutes on the stove top.

The batter is dropped onto the Apricots.

Baking

The finished cake.
We have a new oven and I think the Cast Iron Skillet was
seasoned. The oven temperature got above 350. It may appear burned, but it really wasn't.
The end result was perfect.
The next time I'll try it in a different pan or consider baking it in a
Deep Dish Pie Pan.

I've had this recipe since 1974, it's a classic version of the Upside Down Cake.

3 tsp baking powder

1/3 C shortening

2/3 C sugar

2 eggs, separated

1/2 tsp vanilla

2/3 C water

1 1/2 C flour

1/3 tsp salt

4 TBS butter

1 C brown sugar

Pineapple Rings

Maraschino Cherries, for garnish

1 - 9" Cake Pan

Preheat the Oven to 375 degrees

Cream shortening, blend in sugar, beaten eggs and vanilla, in a stand mixer

Sift flour, baking powder and salt, in a small bowl. Add this alternately with water to the first mixture.

Mix well

Stiffly beat the egg whites and fold into the mixture.

Melt the butter in the Cake Pan, in the oven.

Remove and spread the brown sugar in the pan.

Place Pineapple Rings on top of the Brown Sugar.

Pour in the Batter.

Bake for 375 degrees for 30 minutes.

Cool completely in the pan.

Turn upside down onto a serving platter.

Garnish each ring with a cherry.

Enjoy!

Peace in the Kitchen!

Here's another Best of the Best. I make it with Cranberries for Thanksgiving Dinner.

You can use any combination of berries. Raspberries are delicious too.

Cherries make a great Tex/French version of a Clafouti!

I also make it with Blackberries alone! It's very versatile.
This is one of our favorite desserts.

375 degree oven, preheated

10" cast iron skillet

Blueberry/Blackberry Cornmeal Cake in a Cast Iron Skillet.

1 1/4 C all purpose flour

1/2 C yellow cornmeal

2 tsp baking powder

1 tsp salt

1 C + 2TBS sugar, for the batter

1/4 C sugar, for the topping

1/2 C buttermilk

2 eggs

7 TBS butter, melted + 1 TBS for the skillet

5.6 ounces each of blueberries and blackberries

In a small bowl whisk together:

flour

cornmeal

baking powder

salt and 1C + 2 TBS sugar

In a separate bowl,whisk together:

buttermilk

eggs

melted butter

Pour wet ingredients over dry and whisk to combine well.

Melt the 1 TBS of butter in the skillet , in the preheated oven and coat evenly.

Pour in the batter , sprinkle the top with berries.

Sprinkle the berries with the 1/4C sugar.

Bake for 45 minutes.

Here's an option using fresh figs:

8 oz. of fresh figs, stemmed and sliced in half.

Make the cake according to the directions above, substituting the figs for the berries and spread them out evenly on top of the batter, cut side up. Sprinkle with sugar and bake as directed above.

Enjoy!

Peace in the Kitchen!

Cake Mix, Peanut Butter, Chocolate Chip Cookies

These are easy and delicious cookies.

Cake Mix Cookies:

1 Box of White Cake Mix
1 C Creamy Peanut Butter
1/4 C Butter, softened
1 tsp Vanilla
2 Eggs
1/3 C Whole Milk
2 C Chocolate Chips

In a large mixing bowl or in a stand mixer, combine the first 6 ingredients and beat to combine well.
Fold in the Chips by hand.
Drop the dough onto a parchment paper lined sheet pan with a 1 1/2" cookie scoop.
Sprinkle the top of each cookie with a bit of sugar, flatten the dough with a fork to get that traditional Peanut Butter Cookie look.
Bake at 350 degrees for 8 - 10  minutes.
Remove the pan and cool for 10 minutes.
Transfer the cookies to a cooling rack and cool completely.


Enjoy!
Peace in the Kitchen!