Monday, June 23, 2014
Good Old Fashioned, All American, Southern Sweet Potato Pie!
Last Thanksgiving I made the Best of the Best Homemade Pumpkin Pie. It's the best I've ever tasted and I'll make it every year during the Holidays.
This year I'm adding this Old Fashioned Homemade Sweet Potato Pie to our menu.
Here's what you'll need:
1 - 9" Deep Dish Pie Plate
1 - 9" Unbaked Deep Dish Pie Crust.
Transfer the thawed crust to the pie plate and press to create the crust.
2 pounds of fresh Sweet Potatoes, 3 - 4 medium potatoes. This should give you 2 C of mashed Sweet Potatoes.
3 TBS Butter, melted
3 Eggs
1/2 C Brown Sugar
1/4 C Granulated Sugar
1/2 tsp Nutmeg
1/4 tsp Salt
3 TBS Jack Daniels Whiskey
1 tsp Vanilla
2/3 C Egg Nog
Pecan Topping:
1 C Pecan Halves
1/4 C Brown Sugar
2 TBS Maple Syrup
1/8 tsp Salt
Maple Whipped Cream:
1 C Heavy Cream
2 TBS Maple Syrup
1/2 tsp Vanilla
Preheat the oven to 400 degrees.
Line a sheet pan with Parchment Paper and place the whole potatoes on the pan.
Using a fork, poke the potatoes a few times.
Roast the potatoes for 45 minutes - 1 hour.
Remove the pan from the oven.
Peel them as soon as you can handle them. Place them in a large mixing bowl and mash with a fork, beat with a hand mixer until smooth. Remove 2 C for the pie and place back in the mixing bowl. (If you have extra, bake it in a small casserole dish and top with additional Pecan Topping.)
Add melted Butter and mix until incorporated.
Set aside.
Add to the Potatoes:
Eggs
Brown Sugar
Granulated Sugar
Nutmeg
Salt
Whiskey
Vanilla
Egg Nog
Continue beating until smooth.
Pour batter into the crust.
Place the Pie Pan on a sheet pan just in case it bakes over the pan.
Bake at 400 degrees for 40 minutes.
Remove from oven and immediately sprinkle with the Pecan Topping. (have the topping prepared ahead of time for this process).
Return to the oven and continue baking for an additional 10 minutes or until a toothpick in the center comes out clean.( Fifty minutes total baking time should be sufficient).
Place the pie on a cooling rack and cool completely.
Refrigerate it until ready to serve.
Serve with Maple Whipped Cream. ( prepare ahead of time and keep refrigerated until ready to serve).
Pecan Topping Preparation:
Spread the pecans on a small baking sheet and toast in the oven for 12 minutes. Let cool until you can break them into small pieces. Transfer to a small bowl and add Brown Sugar, Maple Syrup and Salt.
Stir to combine well.
Whipped Cream Preparation:
Whip the cream in a stand mixer fitted with a whisk attachment, until it holds soft peaks. Add: Maple Syrup and Vanilla and continue beating until incorporated.
Enjoy!
Peace in the Kitchen!
Sunday, June 22, 2014
Vegan Hippy Cookies
Vegan Hippy Cookies
This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.
Delicious Vegan Hippy Cookies:
3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon
Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.
Bake at 350 degrees for 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.
Delicious Vegan Hippy Cookies:
3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon
Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.
Bake at 350 degrees for 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
Corn Soufflé from Philadelphia Cream Cheese
I thought I had every favorite Corn Recipe: Corn Casserole, Corn Dip, Corn Soufflé, Corn Pudding, Corn Cakes, and then I found this one. Apparently I can't get enough of them!
Check out my posted recipes with Corn:
Corn, a collection of recipes all in one place! 19 recipes
Corn Soufflé:
Note:
I would add 1 TBS of Adobo Seasoning or 1 TBS of Cayenne Pepper, that's the way we do it in Texas!
2 TBS Butter, melted
1 (8oz) package of Philadelphia Cream Cheese, room temperature
1 (15.25 oz.) can of Whole Kernel Corn, drained
1 (14.75 oz.) can of Cream Style Corn
1 (8.5 oz) package of Jiffy Corn Muffin Mix
2 Eggs
1 C shredded Cheddar Cheese
Heat the oven to 350 degrees
Spray a 2 Quart Casserole with a Vegetable Cooking Spray
In a mixing bowl:
Butter
Cream Cheese
Mix well.
Add:
Both and of Corn
Jiffy Cornmeal Mix
Eggs
Stir well to combine.
Pour into the prepared Casserole.
Sprinkle evenly with Cheddar Cheese
Bake for 45 - 50 minutes, until a knife inserted in the center comes out clean.
Serve hot as a side dish.
Enjoy!
Peace in the Kitchen!
Check out my posted recipes with Corn:
Corn, a collection of recipes all in one place! 19 recipes
Corn Soufflé:
Note:
I would add 1 TBS of Adobo Seasoning or 1 TBS of Cayenne Pepper, that's the way we do it in Texas!
2 TBS Butter, melted
1 (8oz) package of Philadelphia Cream Cheese, room temperature
1 (15.25 oz.) can of Whole Kernel Corn, drained
1 (14.75 oz.) can of Cream Style Corn
1 (8.5 oz) package of Jiffy Corn Muffin Mix
2 Eggs
1 C shredded Cheddar Cheese
Heat the oven to 350 degrees
Spray a 2 Quart Casserole with a Vegetable Cooking Spray
In a mixing bowl:
Butter
Cream Cheese
Mix well.
Add:
Both and of Corn
Jiffy Cornmeal Mix
Eggs
Stir well to combine.
Pour into the prepared Casserole.
Sprinkle evenly with Cheddar Cheese
Bake for 45 - 50 minutes, until a knife inserted in the center comes out clean.
Serve hot as a side dish.
Enjoy!
Peace in the Kitchen!
Under-a-Spell Red Devil Cake Recipe - Kraft Recipes
I recently saw this recipe from Kraft. I watched the video and decided that it would be easier to post the video rather than post the recipe and try to explain how to make the cake. There are many possibilities and options for making this recipe with other flavors of cake mix. I think a Spice Cake mix, for a Christmas Cake would be delicious. Create your own.
Under-a-Spell Red Devil Cake Recipe - Kraft Recipes
Enjoy!
Peace in the Kitchen!
Under-a-Spell Red Devil Cake Recipe - Kraft Recipes
Enjoy!
Peace in the Kitchen!
Friday, June 20, 2014
Apple Cake in a Springform Pan and one made in a Tube Pan
I love Apple Cake and just when I think I've got the best recipe........ I discover another one. Here it is, adapted from a recipe on Food52.
I have another favorite Apple Cake recipe and I added it at the end of this recipe. I have several others that you can research on the blog.
Note:
This cake is made in a Springform Pan. I wrap the bottom and sides of the pan with a layer of heavy duty foil. (the outside of the pan)!
2 Granny Smith Apples, peeled, cored and sliced. After they're sliced, set aside half of the sliced and roughly dice them into large pieces.
2 C Flour
2 1/4 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Nutmeg
1/4 tsp Salt
1/2 C Butter
1/2 C Sugar
1/3 C Honey
1/2 C Whole Milk
2 Large Eggs
1 1/2 tsp Vanilla
Preheat the oven to 350 degrees.
Brush an 8" Springform Pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have it available for all of my baking needs.
In a small bowl:
Flour
Baking Powder
Salt
Whisk well and set aside.
In a large mixing bowl, with an electric hand mixer:
Beat Butter until smooth and creamy.
Add:
Sugar
Honey
Beat until fluffy.
Add:
Eggs, one at a time, beating after each one.
Vanilla
Mix well.
Scrape the bowl.
Add milk and mix well.
Add the flour mixture and beat until the batter is moist.
Fold in Chopped Apples, by hand.
Pour the batter evenly into the prepared pan.
Gently place the sliced apples, overlapping in a circle, on top of the batter, around the outer edge of the pan.
Bake for 40 - 50 minutes or until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 10 minutes.
Open the Springform pan and transfer the cake to a parchment paper lined cooling rack and cool completely.
Serve with Whipped Cream.
Enjoy!
Peace in the Kitchen!
This recipe was first published in 1973 by Jean Hewitt, former Home Economist at the New York Times.
It was shared by Food 52
The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.
Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)
I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.
3 C flour
1 1/2 C vegetable oil
1 C granulated sugar
1 C brown sugar
3 eggs
1 tsp salt
1 tsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 apples ( I prefer Jonagold or Granny Smith, Honey Crips), peeled, cored and sliced
1 C coarsely chopped walnuts
1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!
Preheat oven to 350 degrees.
In the bowl of a stand mixer, with a paddle attachment:
oil
sugar
Beat for 5 minutes
Add eggs and continue to mix until creamy
In a separate bowl, whisk:
flour
salt
cinnamon
baking soda
Add to batter
Add:
vanilla
apples
walnuts
raisins
Mix well just until combined
Pour batter into prepared pan
Bake for 1 hour 15 minutes
Cool before serving
Dust with confectioner's sugar to serve.
Enjoy!
Peace in the Kitchen!
I have another favorite Apple Cake recipe and I added it at the end of this recipe. I have several others that you can research on the blog.
Note:
This cake is made in a Springform Pan. I wrap the bottom and sides of the pan with a layer of heavy duty foil. (the outside of the pan)!
2 Granny Smith Apples, peeled, cored and sliced. After they're sliced, set aside half of the sliced and roughly dice them into large pieces.
2 C Flour
2 1/4 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Nutmeg
1/4 tsp Salt
1/2 C Butter
1/2 C Sugar
1/3 C Honey
1/2 C Whole Milk
2 Large Eggs
1 1/2 tsp Vanilla
Preheat the oven to 350 degrees.
Brush an 8" Springform Pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have it available for all of my baking needs.
In a small bowl:
Flour
Baking Powder
Salt
Whisk well and set aside.
In a large mixing bowl, with an electric hand mixer:
Beat Butter until smooth and creamy.
Add:
Sugar
Honey
Beat until fluffy.
Add:
Eggs, one at a time, beating after each one.
Vanilla
Mix well.
Scrape the bowl.
Add milk and mix well.
Add the flour mixture and beat until the batter is moist.
Fold in Chopped Apples, by hand.
Pour the batter evenly into the prepared pan.
Gently place the sliced apples, overlapping in a circle, on top of the batter, around the outer edge of the pan.
Bake for 40 - 50 minutes or until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 10 minutes.
Open the Springform pan and transfer the cake to a parchment paper lined cooling rack and cool completely.
Serve with Whipped Cream.
Enjoy!
Peace in the Kitchen!
This recipe was first published in 1973 by Jean Hewitt, former Home Economist at the New York Times.
It was shared by Food 52
The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.
Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)
I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.
3 C flour
1 1/2 C vegetable oil
1 C granulated sugar
1 C brown sugar
3 eggs
1 tsp salt
1 tsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 apples ( I prefer Jonagold or Granny Smith, Honey Crips), peeled, cored and sliced
1 C coarsely chopped walnuts
1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!
Preheat oven to 350 degrees.
In the bowl of a stand mixer, with a paddle attachment:
oil
sugar
Beat for 5 minutes
Add eggs and continue to mix until creamy
In a separate bowl, whisk:
flour
salt
cinnamon
baking soda
Add to batter
Add:
vanilla
apples
walnuts
raisins
Mix well just until combined
Pour batter into prepared pan
Bake for 1 hour 15 minutes
Cool before serving
Dust with confectioner's sugar to serve.
Enjoy!
Peace in the Kitchen!
Thursday, June 19, 2014
Orange Chocolate Hatch Chile Madeleines
This is an original recipe for the Central Market Hatch Chile Contest and The Dallas Morning News Holiday Cookie Contest.
I've made them in my Financiers Pans. They are perfect!
1 stick butter
3/4 C sugar
3 eggs
Zest of 1/2 orange
1 tsp vanilla
2 tsp Grand Marnier
1 C flour
2 TBS dark cocoa powder ( I use Hershey's Special Dark)
1/2 tsp baking powder
4 oz. Orange flavored Taza Mexicano Chocolate ( I buy this at Central Market)
a pinch of salt
1/4 C finely diced, Roasted Hatch Chiles
1/8 tsp cayenne pepper
Confectioner's sugar for dusting
In a stand mixer:
whip butter on high for 2 minutes
Add:
sugar
zest
Whip another minute
Add eggs one at a time, incorporating each before adding another.
Add:
salt
vanilla
grand marnier
Continue mixing well
Add Chiles
In a small bowl, sift together:
flour
cocoa
baking powder
cayenne pepper
Add slowly to batter on low speed.
Mix only until incorporated
Chop chocolate into small pieces, melt in a microwave or over hot water in a double boiler.
Stir often until smooth
Cool a few minutes
Fold into batter by hand.
Grease the wells of a Madeleine pan, I use my Pan Release Mix found on the blog.
Sprinkle each well with a bit of sugar
Place a TBS of batter into each well, flatten smooth .
Bake at 300 degrees for 12 - 15 minutes
Cool slightly in the pan
Remove cookies to a cooling rack over a sheet pan and cool completely.
Dust with confectioner's sugar.
Enjoy!
Peace in the Kitchen!
I've made them in my Financiers Pans. They are perfect!
1 stick butter
3/4 C sugar
3 eggs
Zest of 1/2 orange
1 tsp vanilla
2 tsp Grand Marnier
1 C flour
2 TBS dark cocoa powder ( I use Hershey's Special Dark)
1/2 tsp baking powder
4 oz. Orange flavored Taza Mexicano Chocolate ( I buy this at Central Market)
a pinch of salt
1/4 C finely diced, Roasted Hatch Chiles
1/8 tsp cayenne pepper
Confectioner's sugar for dusting
In a stand mixer:
whip butter on high for 2 minutes
Add:
sugar
zest
Whip another minute
Add eggs one at a time, incorporating each before adding another.
Add:
salt
vanilla
grand marnier
Continue mixing well
Add Chiles
In a small bowl, sift together:
flour
cocoa
baking powder
cayenne pepper
Add slowly to batter on low speed.
Mix only until incorporated
Chop chocolate into small pieces, melt in a microwave or over hot water in a double boiler.
Stir often until smooth
Cool a few minutes
Fold into batter by hand.
Grease the wells of a Madeleine pan, I use my Pan Release Mix found on the blog.
Sprinkle each well with a bit of sugar
Place a TBS of batter into each well, flatten smooth .
Bake at 300 degrees for 12 - 15 minutes
Cool slightly in the pan
Remove cookies to a cooling rack over a sheet pan and cool completely.
Dust with confectioner's sugar.
Enjoy!
Peace in the Kitchen!
Wednesday, June 18, 2014
Savory Herbed Palmiers
This is a twist on the famous French pastry. These Palmiers are savory, herbed and served as an appetizer or a side dish, to accompany an entree in place of bread.
Savory Herbed Palmiers:
1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper
Preheat the oven to 400 degrees
In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto
On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.
Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.
Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.
Enjoy!
Peace in the Kitchen!
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