Fall Corn Pudding

This recipe is new and I've added it to my post called:

Corn, a collection of recipes all in one place! 20 recipes

I love all things made with corn. It's always difficult for me to choose a corn dish, each year, to serve at Thanksgiving. I have so many and I love them all.
I have been making Julia Child's Corn Timbale every year since..... 1985. It's the family's favorite. But, each year I sneak in a new corn recipe.


Fall Corn Pudding:

Here's what you'll need:
1 - 9"X9" baking dish or  Gratin baking dish, sprayed with a vegetable cooking spray.
Preheat the oven to 375 degrees.

1 stick (8TBS) Butter
1/4 C Granulated Sugar
3 Eggs
1 (8oz.) container of Cream Cheese
1 1/2 tsp Vanilla
1/4 tsp Nutmeg
1 1/2 tsp Cinnamon
1/4 tsp Ground Cloves
1 (8.5oz) package of Corn Muffin Mix
1/4 C Heavy Cream
1 (15oz.) can of Creamed Corn
1 (15.25.oz) Canned Sweet Corn, drained

In a large mixing bowl:
Butter
Sugar
Beat with a hand mixer until creamy.

Add:
Eggs, continue beating until well incorporated.
Add:
Sour Cream
Vanilla
Nutmeg
Cinnamon
Cloves
Continue beating well.

Fold in, by hand:
Creamed Corn
Sweet Corn
Pour into the pan.
Bake for 45 mins. - 1 hour.
Remove from the oven to a rack and cool 10 minutes.
Serve warm.

Enjoy!
Peace in the Kitchen!

Hatch Apple Pie with a Slice of Sharp Cheddar Cheese

I enter our local Hatch Chile Festival Recipe Contest every year and I've been a finalist several times. One year a Hatch Apple Pie took first place.
Here's my version of the pie.
The nice thing about this pie is that it's not over spiced so that you have a chance to taste the Chiles.
I also top mine with a slice of Sharp Cheddar Cheese.

I know this may sound crazy, but I top each piece of pie with a thick slice of  Sharp Cheddar Cheese and place it under the broiler just until it begins to melt.
The first time I had Cheddar Cheese topped Apple Pie was in New York City at Bloomingdale's Cafe.

It was their signature Apple Pie, without the Hatch Chiles of course....... because it takes a Texan to bake Chiles into an Apple Pie Y'all!

Crust:
This is a very basic Pie Crust that you could use for any Double Crust Pie.
1 3/4 C Flour
9 TBS chilled Butter, cut into 1/4" pieces
1/3 C Ice Cold Water ( just enough to form a dough)

Place the flour in a food processor and gradually add the Butter, pulsing until you have a coarse consistency.
With the processor running, drizzle in enough water to hold the dough together.
Remove the dough and form two balls. Wrap each one in plastic wrap and refrigerate 30 minutes.

Preheat the oven to 375 degrees.

Filling:
1/4 C Brown Sugar
1/2 C Flour
1 tsp Cinnamon
4 C Apple slices
1 C  Diced, Roasted, Hatch Green Chiles.( I use the canned Whole Hatch Chiles) Easier, cleaner and quicker. I don't really like the charred mess that roasted chiles become. The consistency of the roasted ones becomes "mush". I like the chunks of the canned chiles.
Sharp Cheddar Cheese for topping each slice. Try it..... you may just love it! I do.



In a mixing bowl:
Sugar
Flour
Cinnamon
Whisk well.
Add Apples and Hatch Chiles.
Toss until well coated.

Roll out one ball of crust and place it in a 9" Pie Pan.
Add the filling.
Roll out the other ball and gently transfer it to the top of the pie.
Pierce it several times with the tunes of a fork.
Bake for 45 minutes. It should be Golden Brown.
Remove from the oven and transfer to a rack and cool for 15 minutes.

I wanted to share my new Pi Pan that I bought from Food52.

Pretty Cool Huh?

Enjoy!
Peace in the Kitchen!

Tex - Mex Macaroni Salad

I live in Texas and it's easy to turn most recipes into Tex - Mex and we do it all the time.
It doesn't matter if it's an Entree, a Soup, an Appetizer, a Dessert, a Cocktail , a Breakfast dish or a Salad. This is a very simplified recipe with precise measurements of ingredients.

Here's my adapted version of a Mexican Macaroni Salad from Ree Drumond, The Pioneer Woman.


Tex - Mex Macaroni Salad:

1 pound of Elbow Macaroni, cooked according to package directions and drained.
1 (11oz.) can of Mexi Corn, drained.
1 (15oz.) can of Black Beans, rinsed and drained.
1 (10 oz.) can of  Diced Tomatoes with Green Chiles, drained.
1 (2.25oz.) can of sliced Black Olives, drained.
3 Green Onions, chopped
1/2 C chopped Red Onion

Toss all ingredients in a large serving bowl and mix well.

Dressing:

1 C Pace Picante Sauce
1 C Sour Cream
1/4 C Mayonnaise
1/2 tsp Cumin
Salt and Pepper to taste.
Whisk all ingredients in a small bowl and pour over the salad.
Season to taste with Salt and Pepper
Stir until well combined.

Cover and refrigerate for 1 hour.
Serve chilled.

Enjoy!
Peace in the Kitchen!

Stone Ground Whole Wheat Soda Bread from my Aunt Faye.

I started a collection of my favorite recipes when I was living in Steamboat Springs, Colorado in the 70's. I had been to college, joined the Peace Corps, returned to college and then had no idea what I wanted to do with my life. I was a free spirit and decided I needed to take some time to ski.  I was raised in Michigan and when I was in High School, I joined the ski club and that passion was ignited. I chose to spend time in Colorado.  Colorado had such an impact on my life that I decided to invest in some land there in 1990 . Twenty Four years later we increased that 2.5 acres of land to 5 acres. It's our retirement vacation spot in the Sangre de Cristo Mountains. While I was there in the 70's I worked in 3 different restaurants to support my skiing habit. I also did some freelance design to afford the best ski equipment. I became obsessed with cooking and recipes and that's when I started a collection of my "Best of the Best" recipes.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.
I previously posted it under a category about St. Patrick's Day. I decided to give it it's own post today.


Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.

Summer of 1974 , Steamboat Springs, Colorado

Note:

Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour

2 1/4 C whole wheat flour

1 tsp salt

1 tsp baking soda

3 TBS butter

1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.

Cut in butter with fingers.

Make a well in the center of the flour, add buttermilk and stir until blended,

Dough should be dry enough to knead, but not too dry.

Knead the dough on a floured surface about 30 seconds.

Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.

Cut an X in the top with a  floured serrated knife.

Bake at 400 degrees for 30 minutes.

Remove, rub the top with butter and cool completely,

Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.


Enjoy!
Peace in the Kitchen!

Health Bread from an amazing Irish Chef, Clodagh McKenna

I have become a huge fan of Clodagh McKenna. I recently saw this recipe for an amazing bread, a very Hippy in the Kitchen recipe.
I simply did a copy and paste of the recipe so my European friends can have the recipe. I highly recommend that you research her other recipes.


Here's a bit of information taken from her website:

Over the past 15 years, Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors.

With her passion for food combined with her business savvy, Clodagh has developed her brand into an emerging business empire encompassing Clodagh’s Kitchen restaurants, her television shows, cookbooks and her food column in Ireland’s number 1 glossy magazine, The Gloss. She is regularly asked to contribute to food columns in national newspapers and magazines.

More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV reaching audience levels of 15 million.

In addition to the series, Clodagh successfully published two of her cookbooks, Homemade and Clodagh’s Kitchen Diaries in USA. She best describes herself as an “eater and a feeder”!


Health Bread:

450g (1lb) wholemeal flour 

65g (1/2 C) wheat germ, plus extra for dusting

65g (1/2 C) plain white flour

65g (1/2 C) wheat bran

225g (8oz) pin-head oatmeal

2 tsp soft brown sugar

2 tsp bread soda or bicarbonate of soda

1 litre (1 3/4 pints) buttermilk

For the topping:

2 tsp (one per loaf) wheat germ 

2 tsp (one per loaf) sesame seeds

Preheat the oven to 230oC/ gas mark 8 / 450oF

Put all ofl the dry ingredients in to a large bowl and mix together. Stir in the buttermilk to make a moist dough. 

Lightly grease 2 900g/2 lb loaf tins and dust them with wheatgerm. Divide the dough betweent the tins, smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ and sesame seeds. 

Cook the loaves in the oven for 10 minutes, and then reduce the temperature to 130°C / Gas Mark 1 / 265 oF and bake for 1 hour. 

When the loaves are cooked, remove from the oven and leave in the tins to cool a little. Turn them turn out to partly cool in the tins. then turn them out onto wire racksto cool completely.

Enjoy!

Peace in the Kitchen!

Cardamom Snow Drop Cookies from Savory Simple

I'm a recent fan of cardamom and I like the idea of a cardamom cookie.
Here's a recipe that I like, I adapted it from Savory Simple, Jennifer Farley.
This recipe makes at least 50 cookies.

Cardamom Snowdrop Cookies:

Here's what you'll need:
Preheat the oven to 350 degrees.
Two sheet pans lined with parchment paper.

1 C Butter, room temperature
1/2 C Confectioner's Sugar
1 tsp Vanilla
1 1/4 C Almond meal
1 1/2 C Flour
1/2 tsp Salt

For those that aren't familiar with Almond Meal

Topping:
1 C Confectioner's Sugar
1 tsp Cardamom

In a stand mixer with a paddle attachment:
Butter
1/2 C Confectioners Sugar
Vanilla
Beat for several minutes until creamy.

In a small bowl, sift together:
Flour
Salt

Reduce Mixer speed to low and slowly add Almond Meal and then Flour.
Scrape sides as needed.
Refrigerate dough for 1 hour.
Using a TBS sized cookie scoop, (1 1/2")  for a ball and roll each cookie in the palm of your hands to form a ball. Place them 1 " apart onto the sheet pan.
Bake for 15-20 minutes.

While the cookies are baking:
Sift the topping ingredients together in a medium mixing bowl.

Remove the sheet pan from the oven and place it on a cooling rack for a few minutes.
While the cookies are still warm, carefully roll each one in the topping mixture and set set them on another parchment paper lines sheet pan to cool for 15 minutes.
Roll them in the topping again.

Enjoy!
Peace in the Kitchen!

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Blueberry Fruit Pie Filling Dessert and other favorites!

I have posted a story about Desserts. They're from my collection of Amish and Mennonite Cookbooks. I received this one from a friend on Face Book and it reminded me of the other desserts made with pie filling. Now I'll go back to my recipe books and post additional recipes similar to this one. I'll repost the previous one at the end of this one.


Preheat the oven to  350 degrees.

Blueberry Pie Filling Dessert:

1 - (10 oz.)  package of Lorna Doone Cookies
1/4 C  (4 TBS)Butter, melted
! - (8oz.) package of Cream Cheese, softened
1 C Confectioner's Sugar
2 - (8oz.) containers of Cool Whip, thawed
1 - (12oz.) can of Blueberry Pie Filling, or your favorite flavor
1 1/2 C Chopped Pecans


Crush the Cookies and reserve 1/2 C for topping.
Mix the non reserved crumbs with the Butter.
Press into a 9" X 13" baking dish.
Bake for 5 minutes, remove the pan to a cooling rack and cool completely.

In a large mixing bowl:
Cream Cheese
Confectioner's Sugar
1 of the containers of Cool Whip
Fold by hand until well combined.
Spread evenly over the crust.

Drop spoonfuls of the Pie Filling over the Cream Cheese layer and evenly sprinkle Pecans over the filling.
Sprinkle with reserved crushed cookies.
Cover and refrigerate overnight before serving.

Enjoy!
Peace in the Kitchen!



Cherry Pie Filling Dessert:

Preheat the oven to 350 degrees.
This can be made in a 9" X 13" baking dish or 2-8" Pie pans. (I prefer the Pie Pans)

1 C Butter, softened, not melted.
2 C Flour
1 C Chopped Pecans
1/2 C Granulated Sugar
Mix well until you create a crumble. I do this with my hands You can use a wooden spoon.
Press with your hands into a 9" X 13" baking pan.
Bake for 12 - 15 minutes.
Remove from the oven to a cooling rack and cool completely.
When cooled, Evenly spread the pie filling over the crust.
Cover and cool 20 - 25 minutes.

Prepare the filling:

1 (8oz.) package of Cream Cheese, softened
2 C Confectioner's Sugar
1 large container of Cool Whip, thawed.
6 TBS Whole Milk
1 tsp Vanilla
2 Cans of Cherry Pie Filling.

In a mixing bowl:
Cream Cheese
Sugar
Milk
Vanilla
Cream together with a hand mixer until creamy.
Fold in Cool Whip by hand.
Spread over the crust.
Spread Pie Filling evenly on top.
Cover and refrigerate for 1 hour.

You can also make this in 2 - 8"  Pie Pans. I like this option.

Enjoy!
Peace in the Kitchen!



Miniature Marshmallow and Pie Filling Dessert:

Preheat the oven to 350 degrees.

1 C Flour
1 stick (8 TBS) Butter, melted
1 C Crushed Pecans
3 TBS Confectioner's Sugar
1 (12oz.) tub of Cool Whip, thawed.
3 C Miniature Marshmallows
1 Can of your favorite Fruit Pie Filling

In a medium mixing bowl:
Butter
Flour
Pecans
Sugar
Mix well and press evenly into a 9" X 13" baking pan.
Bake for 15 - 20 minutes.
Remove the pan to a rack and cool completely.

In another bowl:
Cool Whip
Marshmallows
Mix well and evenly spread over the crust.
Top this layer with Pie Filling of your choice.
Cover and refrigerate 1 hour.

Enjoy!
Peace in the Kitchen!