That's a long title for a recipe, I admit. However, I wanted to include all of the important components that make up this incredible Holiday Bread.
It doesn't have to be a recipe for Thanksgiving only, it's a great Fall bread!
This recipe comes from The Kitchen Library at Williams Sonoma.
It makes 2 loaves.
Thanksgiving Pumpkin, Pear, Orange and Walnut Bread:
Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Standard sized Loaf Pans, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour.) Mix well in a jar and keep refrigerated. I start with 1C of each and always have it available for all of my baking needs.
2 C Brown Sugar
1 1/2 C Canned Pumpkin Puree
1/2 C Vegetable Oil
2 Eggs
2 tsp Baking Soda
1 1/4 tsp Ground Ginger
3/4 tsp Cardamom
4 tsp Grated Orange Zest
1/2 tsp Salt
1 C Chopped Walnuts
1 1/2 C Chopped Dried Pears.
2 1/2 C Flour
In a large mixing bowl:
Brown Sugar
Pumpkin Puree
Oil
Eggs
Baking Soda
Ginger
Cardamom
Orange Zest
Salt
Stir well, just to incorporate. Don't over mix.
Fold in by hand:
Walnuts
Pears
Stir just to combine well.
Divide the batter equally among the 2 prepared loaf pans.
Bake for 55 minutes. A toothpick in the center should come out clean.
Remove pans from oven to a cooling rack for 10 minutes.
Invert the loaves onto the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Sunday, August 17, 2014
Martha Stewart's Perfect Macaroni and Cheese recipe and a few more!
If you have read this blog from the beginning, you know what a fan I am of Martha Stewart. I can't say enough about her hands on approach to "everything" she does. I admire her for her excellence to detail in all that she does. So many of my absolute favorite recipes come from her. I'll repost my story at the end of her recipe. I'll also post some of my other favorite recipes for Macaroni and Cheese, including two originals that I think you'll like.
Instead of re writing Martha's recipe, I am simple posting it.
Those that know me have an understanding that when I speak about Martha I'm passionate about what she does.
I began my connection with Martha in 1990.
I have a copy of her prototype magazine "Martha Stewart Living" before it was a subscription and before it was offered to the public.
I had Martha autograph it on the cover.
I have over 200 copies of the magazine.
I own most of her books and several of them are autographed.
I have admired the fact that she is hands on and actually creates, designs, has input and physically works hard at what she does.
Over the years my opinion of her has changed...... however I still believe in what she does and how she has influenced so many people.
I like the first years of the magazine more than the recent ones.
In the beginning, the magazines were filled with information that could be used as a resource of invaluable design, crafting, cooking and her Holiday issues were the best. There was nothing else available that was as brilliant as hers. I wrote to her and suggested that she create a book that would be an index to look up a recipe or a craft without getting out all of the magazines. She created it and I have a copy.
I wrote to her once when I was a single dad, explaining that I wanted to raise my son in a home filled with all of the traditional values that I had when I was raised in a family with two parents. I used Martha's magazine to provide my son with the most amazing meals, design and holidays that I drew from her inspirations.
Whenever I have a question about a recipe, I still research Martha.
This is just another version of Baked Macaroni and Cheese
I can't seem to have enough recipes for it. I even created this one because I couldn't find one that i really liked. This also has shredded potatoes in it, which are an unusual ingredient for Macaroni and Cheese, but I think you'll find that it's a great addition.
This one is very "cheesy" and delicious! I was never really fond of a bread crumb topping, however I have learned to like them. This recipe was created, because I wanted a version, without a topping.
I created it in 2007 and it continues to be one of my favorites.
Macaroni and Cheese (original recipe, 2007)
Pre heat the oven to 350 degrees.
Butter a large Casserole , Dutch Oven or a 10" Cast Iron Skillet. I like to cook in Cast Iron.
3 C whole Milk
2 8oz. packages of Cream Cheese, cubed
1 pound of Elbow Macaroni
1 pound bag of Frozen Shredded Potatoes
2 pounds of Sharp Cheddar Cheese, shredded
In a 6 quart stock pot, add salted water a bring to a boil.
Add Macaroni and Potatoes and cook until the Pasta is Al Dente according to the package directions.
Drain
In a large sauce pan over medium heat, bring milk to a boil.
Reduce heat and add the Cream Cheese, stirring until melted.
Gradually stir in the Cheddar Cheese until melted.
Add Pasta and Potatoes
Salt and Pepper to taste
Place mixture in a the Casserole Dish, cover and Bake for 25 - 30 minutes.
Remove the cover and broil the top, if desired, to brown it.
It can also be Baked in a covered 10" Cast Iron Skillet.
Enjoy!
Peace in the Kitchen!
Cast Iron Skillet / Dutch Oven Macaroni and Cheese / Original recipe
I just created this recipe and made it for dinner.
So..... this one is good, everyone liked it, even the kids, but the prep time is overwhelming.
It's a huge amount, it took about an hour of prep time.
I started out in a 10" Cast Iron Skillet and immediately realized that I needed my deep Cast Iron Chicken Fryer. I think a large Dutch Oven would work too.
I made a complete mess of the kitchen and had a lot of clean up.
In the long run, I would recommend this if you have a crowd or family reunion for dinner.
It looks and tastes great.
So..... it's worth the time, the effort, the mess!
Preheat the Oven to 400 degrees
1lb.8oz package of dry Macaroni
1/4 C ( 1/2 stick of Butter) plus 1/2 stick for the topping
1/4 C Flour
Salt
2C Milk
1C Heavy Cream
1/4 tsp dry mustard
1- 4oz. can of Diced Green Chiles, undrained
2 C Grated Sharp Cheddar Cheese
2 C Grated Swiss Cheese
1/2 C Grated Parmesan Cheese plus 1/4 C for topping
1/2 C Grated Romano Cheese plus 1/4 C for topping
2 C Bread Crumbs
2 TBS Fresh Chopped Rosemary
Bring about 7 quarts of water and a good amount of salt to a boil in a large stock pot .
Cook the Pasta until Al Dente.
Drain and set aside.
Melt 1/4 C of the Butter in a large Cast Iron Skillet or a Dutch Oven over medium heat.
Add Flour to create a Roux, stirring constantly.
Slowly whisk in the Milk and Cream, whisking constantly eliminating any lumps.
Whisk in the Dry Mustard.
Add 1/2 tsp of Salt.
Add the 1/2 C Parmesan, 1/2 C Romano, 2 C Cheddar and 2 C Swiss Cheeses and stir to melt and combine well.
Stir in the Green Chiles
Remove the pan from the heat
In a bowl, combine:
Breadcrumbs, Rosemary and reserved 1/4 C Parmesan and 1/4 C Romano Cheeses.
Sprinkle this mixture evenly over the top of the Macaroni
Cut small pieces of the remaining 1/2 Stick of Butter and distribute evenly over the top of the Breadcrumbs.
Bake 30 minutes at 400 degrees
Allow to cool for at least 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
After much thought, I've decided to post this recipe.
I've made it many times and it's great.
I have so many versions of Mac & Cheese and I really can't decide which is my favorite or should I say, which one has the right to be labeled a Best of the Best Recipe.
We all have our favorites.
How many versions of Mac & Cheese can I post?
When we served the latest one that I made, we asked the kids why they love Mac & Cheese so much.... they simply replied, "Kids Love Cheese"!
I don't think I've made a version that they don't eat.
I know that they absolutely love this Crock Pot Recipe.
It's certainly less time consuming than the last one I created.
Slow Cooker Macaroni and Cheese:
1 C Milk
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Black Pepper
4 TBS (1/2 stick) cut into pieces
1/2 C Sour Cream
1 (10 3/4 oz.) can of Condensed Cheddar Cheese Soup
2 C dry Elbow Macaroni
2 1/2 C Grated Sharp Cheddar Cheese
3 eggs, beaten
Boil the Macaroni in a 2Qt. saucepan for about 7 minutes
Drain
In the saucepan, melt Butter and Cheddar Cheese until creamy
In a Slow Cooker:
Cheese/Butter mixture
Sour Cream
Soup
Salt
Pepper
Milk
Dry Mustard
Stir well!
Add Eggs
Add Macaroni and stir again
Set Slow Cooker on Low and cook for 3 hours.
Stir occasionally
Enjoy!
Peace in the Kitchen!
More Mac & Cheese recipes to come.....
I just can't get enough of them!
I can't believe I'm posting another Macaroni and Cheese recipe.
I have so many favorite recipes for Mac and Cheese. I like this one because it's incredibly creamy and it doesn't have a bread crumb topping. There are times when I just want a basic creamy baked Macaroni and Cheese . This is it!
Creamy Macaroni and Cheese:
4 C dried Elbow Macaroni
2 C shredded Sharp Cheddar Cheese (8oz) package
8 oz. Velveeta Cheese, cubed.
1/4 C cold butter, cubed.
1 (12oz.) can of evaporated milk.
1 (10 3/4 oz.) can of Cheese Soup.
1/4 tsp black pepper.
Cook macaroni according to package directions, drain.
Place hot pasta in a large bowl and add 1 1/2 C Cheddar and Velveeta Cheese.
Add butter.
Stir to combine well.
Set aside.
In a separate bowl:
eggs
milk
soup
pepper
Whisk until smooth
Add to Macaroni
Pour into a 3 quart casserole
Cover and bake at 325 degrees for 25 minutes.
Uncover, stir
Sprinkle with 1/2 C shredded Cheddar.
Bake uncovered for an additional 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
Tex - Mex Macaroni and Cheese:
this needs no introduction!
1 pound of dried elbow macaroni1 pound of bulk sausage, i use vegetarian gimme lean sausage1 c diced onion16 ounces of your favorite salsa2- 8oz packages of shredded queso quesadilla cheese or any white mexican cheesetomato slicespickled jalapeno nacho slices, from a jar or a can!chopped fresh cilantroadditional salsa for garnish
grease a 3 quart casserole dish with buttercook pasta according to package directions, drain, set asidein a large skillet:cook sausage and onion, until browned, drainreturn to skillet and add salsa
layer the ingredients in the casserole dish1/2 of the macaroni1/2 of the sausage1/2 of the shredded cheeserepeat
bake at 350 degrees uncovered for 30 - 40 minutes, until bubblingtop with tomato wedges, jalapeno slices and cilantroserve with additional salsa
enjoy!peace in the kitchen!
Instead of re writing Martha's recipe, I am simple posting it.
Perfect Macaroni and Cheese How-To
You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Those that know me have an understanding that when I speak about Martha I'm passionate about what she does.
I began my connection with Martha in 1990.
I have a copy of her prototype magazine "Martha Stewart Living" before it was a subscription and before it was offered to the public.
I had Martha autograph it on the cover.
I have over 200 copies of the magazine.
I own most of her books and several of them are autographed.
I have admired the fact that she is hands on and actually creates, designs, has input and physically works hard at what she does.
Over the years my opinion of her has changed...... however I still believe in what she does and how she has influenced so many people.
I like the first years of the magazine more than the recent ones.
In the beginning, the magazines were filled with information that could be used as a resource of invaluable design, crafting, cooking and her Holiday issues were the best. There was nothing else available that was as brilliant as hers. I wrote to her and suggested that she create a book that would be an index to look up a recipe or a craft without getting out all of the magazines. She created it and I have a copy.
I wrote to her once when I was a single dad, explaining that I wanted to raise my son in a home filled with all of the traditional values that I had when I was raised in a family with two parents. I used Martha's magazine to provide my son with the most amazing meals, design and holidays that I drew from her inspirations.
Whenever I have a question about a recipe, I still research Martha.
 |
| I added this close up to show that this is the index for her magazines. |
This is just another version of Baked Macaroni and Cheese
I can't seem to have enough recipes for it. I even created this one because I couldn't find one that i really liked. This also has shredded potatoes in it, which are an unusual ingredient for Macaroni and Cheese, but I think you'll find that it's a great addition.
This one is very "cheesy" and delicious! I was never really fond of a bread crumb topping, however I have learned to like them. This recipe was created, because I wanted a version, without a topping.
I created it in 2007 and it continues to be one of my favorites.
Macaroni and Cheese (original recipe, 2007)
Pre heat the oven to 350 degrees.
Butter a large Casserole , Dutch Oven or a 10" Cast Iron Skillet. I like to cook in Cast Iron.
3 C whole Milk
2 8oz. packages of Cream Cheese, cubed
1 pound of Elbow Macaroni
1 pound bag of Frozen Shredded Potatoes
2 pounds of Sharp Cheddar Cheese, shredded
In a 6 quart stock pot, add salted water a bring to a boil.
Add Macaroni and Potatoes and cook until the Pasta is Al Dente according to the package directions.
Drain
In a large sauce pan over medium heat, bring milk to a boil.
Reduce heat and add the Cream Cheese, stirring until melted.
Gradually stir in the Cheddar Cheese until melted.
Add Pasta and Potatoes
Salt and Pepper to taste
Place mixture in a the Casserole Dish, cover and Bake for 25 - 30 minutes.
Remove the cover and broil the top, if desired, to brown it.
It can also be Baked in a covered 10" Cast Iron Skillet.
Enjoy!
Peace in the Kitchen!
Cast Iron Skillet / Dutch Oven Macaroni and Cheese / Original recipe
I just created this recipe and made it for dinner.
So..... this one is good, everyone liked it, even the kids, but the prep time is overwhelming.
It's a huge amount, it took about an hour of prep time.
I started out in a 10" Cast Iron Skillet and immediately realized that I needed my deep Cast Iron Chicken Fryer. I think a large Dutch Oven would work too.
I made a complete mess of the kitchen and had a lot of clean up.
In the long run, I would recommend this if you have a crowd or family reunion for dinner.
It looks and tastes great.
So..... it's worth the time, the effort, the mess!
Preheat the Oven to 400 degrees
1lb.8oz package of dry Macaroni
1/4 C ( 1/2 stick of Butter) plus 1/2 stick for the topping
1/4 C Flour
Salt
2C Milk
1C Heavy Cream
1/4 tsp dry mustard
1- 4oz. can of Diced Green Chiles, undrained
2 C Grated Sharp Cheddar Cheese
2 C Grated Swiss Cheese
1/2 C Grated Parmesan Cheese plus 1/4 C for topping
1/2 C Grated Romano Cheese plus 1/4 C for topping
2 C Bread Crumbs
2 TBS Fresh Chopped Rosemary
Bring about 7 quarts of water and a good amount of salt to a boil in a large stock pot .
Cook the Pasta until Al Dente.
Drain and set aside.
Melt 1/4 C of the Butter in a large Cast Iron Skillet or a Dutch Oven over medium heat.
Add Flour to create a Roux, stirring constantly.
Slowly whisk in the Milk and Cream, whisking constantly eliminating any lumps.
Whisk in the Dry Mustard.
Add 1/2 tsp of Salt.
Add the 1/2 C Parmesan, 1/2 C Romano, 2 C Cheddar and 2 C Swiss Cheeses and stir to melt and combine well.Stir in the Green Chiles
Remove the pan from the heat
In a bowl, combine:
Breadcrumbs, Rosemary and reserved 1/4 C Parmesan and 1/4 C Romano Cheeses.
Sprinkle this mixture evenly over the top of the Macaroni
Cut small pieces of the remaining 1/2 Stick of Butter and distribute evenly over the top of the Breadcrumbs.
Bake 30 minutes at 400 degrees
Allow to cool for at least 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
After much thought, I've decided to post this recipe.
I've made it many times and it's great.
I have so many versions of Mac & Cheese and I really can't decide which is my favorite or should I say, which one has the right to be labeled a Best of the Best Recipe.
We all have our favorites.
How many versions of Mac & Cheese can I post?
When we served the latest one that I made, we asked the kids why they love Mac & Cheese so much.... they simply replied, "Kids Love Cheese"!
I don't think I've made a version that they don't eat.
I know that they absolutely love this Crock Pot Recipe.
It's certainly less time consuming than the last one I created.
Slow Cooker Macaroni and Cheese:
1 C Milk
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Black Pepper
4 TBS (1/2 stick) cut into pieces
1/2 C Sour Cream
1 (10 3/4 oz.) can of Condensed Cheddar Cheese Soup
2 C dry Elbow Macaroni
2 1/2 C Grated Sharp Cheddar Cheese
3 eggs, beaten
Boil the Macaroni in a 2Qt. saucepan for about 7 minutes
Drain
In the saucepan, melt Butter and Cheddar Cheese until creamy
In a Slow Cooker:
Cheese/Butter mixture
Sour Cream
Soup
Salt
Pepper
Milk
Dry Mustard
Stir well!
Add Eggs
Add Macaroni and stir again
Set Slow Cooker on Low and cook for 3 hours.
Stir occasionally
Enjoy!
Peace in the Kitchen!
More Mac & Cheese recipes to come.....
I just can't get enough of them!
I can't believe I'm posting another Macaroni and Cheese recipe.
I have so many favorite recipes for Mac and Cheese. I like this one because it's incredibly creamy and it doesn't have a bread crumb topping. There are times when I just want a basic creamy baked Macaroni and Cheese . This is it!
Creamy Macaroni and Cheese:
4 C dried Elbow Macaroni
2 C shredded Sharp Cheddar Cheese (8oz) package
8 oz. Velveeta Cheese, cubed.
1/4 C cold butter, cubed.
1 (12oz.) can of evaporated milk.
1 (10 3/4 oz.) can of Cheese Soup.
1/4 tsp black pepper.
Cook macaroni according to package directions, drain.
Place hot pasta in a large bowl and add 1 1/2 C Cheddar and Velveeta Cheese.
Add butter.
Stir to combine well.
Set aside.
In a separate bowl:
eggs
milk
soup
pepper
Whisk until smooth
Add to Macaroni
Pour into a 3 quart casserole
Cover and bake at 325 degrees for 25 minutes.
Uncover, stir
Sprinkle with 1/2 C shredded Cheddar.
Bake uncovered for an additional 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
Tex - Mex Macaroni and Cheese:
this needs no introduction!
1 pound of dried elbow macaroni1 pound of bulk sausage, i use vegetarian gimme lean sausage1 c diced onion16 ounces of your favorite salsa2- 8oz packages of shredded queso quesadilla cheese or any white mexican cheesetomato slicespickled jalapeno nacho slices, from a jar or a can!chopped fresh cilantroadditional salsa for garnish
grease a 3 quart casserole dish with buttercook pasta according to package directions, drain, set asidein a large skillet:cook sausage and onion, until browned, drainreturn to skillet and add salsa
layer the ingredients in the casserole dish1/2 of the macaroni1/2 of the sausage1/2 of the shredded cheeserepeat
bake at 350 degrees uncovered for 30 - 40 minutes, until bubblingtop with tomato wedges, jalapeno slices and cilantroserve with additional salsa
enjoy!peace in the kitchen!
Saturday, August 16, 2014
Chocolate Ganache covered Hazelnut Mousse Cake
It's a very decadent cake and makes a great presentation.
This would be a perfect cake to serve at Thanksgiving.
I created this recipe after seeing a picture of a great cake from a New York Bakery and there wasn't a recipe available.
Here's what you'll need:
Preheat the oven to 350 degrees.
1- 8"- 9" Springform Pan (invert the bottom, lock the pan and line it with a piece of parchment paper.
The base of the cake:
2 TBS Toasted Hazelnuts
3 TBS Granulated Sugar
1/2 C Flour
4 TBS Butter, room temperature
2 TBS Unsweetened Cocoa Powder
1/8 tsp Salt
Hazelnut Mousse:
1/4 C Egg Whites
1/4 C Water
1/2 C Granulated Sugar
1 C Heavy Cream
1 - 8oz. carton of Mascarpone Cheese
2 TBS Frangelico
1/3 C roughly chopped Hazelnuts (additional for sprinkling on the top of the Ganache)
Ganache:
1/4 C + 1 TBS Heavy Cream
3 1/2 oz. Bittersweet Chocolate, chopped
Make the base of the cake:
In a food processor:
Hazelnuts
Sugar
Pulse until nuts are chopped well.
Add:
Flour
Butter
Cocoa Powder
Salt
Pulse to create a dough.
Press by hand into the pan and use the bottom of a steel measuring cup to make it smooth.
Prick several times with the tines of a fork.
Bake for 18 - 20 minutes.
Remove from oven and cool the pan on a rack to cool completely.
When completely cooled, release the sides of the pan and carefully slide the paper out from under the crust.
Return the sides and clamp it closed again around the crust. (do not remove the crust from the pan, only the paper.
Hazelnut Mousse Layer:
In the bowl of a stand mixer with a whisk attachment:
Egg Whites
Beat to soft peak.
Set aside.
In a saucepan over mediu, high heat:
Water
Sugar
Whisk constantly for 5 minutes until the sugar melts completely.
Bring to a steady boil for 5 minutes, stirring constantly.
Return to the Egg Whites and beat again on high.
Slowly drizzle in the hot sugar mixture.
Continue beating for 5 minutes to allow it to cool.
In another large Mixing Bowl:
Heavy Cream
Mascarpone Cheese
Whisk well by hand.
Fold in the Frangelico and Hazelnuts by hand, just to combine.
Whisk in the Egg Whites by hand.
Spoon the Mousse into the crust and spread out evenly with a offset metal spatula.
Cover with plastic wrap and refrigerate for 3 hours.
Prepare the Ganache:
In a saucepan, bring Cream to a simmer and immediately remove from heat.
Add the Chocolate and allow it to stand for 1 minute and then whisk it until it's smooth and creamy.
Transfer to a small bowl and allow to cool completely, stirring occasionally. It will begin to thicken in about 20 minutes.
Remove the crust from the refrigerator and unlock the pan.
Gently slide the crust onto a serving platter.
Pour the Ganache over the top of the cake allowing it to drip off the sides naturally. You don't have to smooth it like you would an icing.
Sprinkle with additional chopped Hazelnuts.
Return the cake to the refrigerator uncovered until the Ganache has time to set.
Enjoy!
Peace in the Kitchen!
Pumpkin Chocolate Chip Cookies and a variety of Holiday Cookie Recipes to choose from!
This recipe is from Chef in Training.
I know that many of you are getting ready for Fall, even though it's 100 degrees here in Texas, I know that I still plan my Fall menus early. I like the sound of this cookie.
I'll make these for our October Block Party.
Pumpkin Chocolate Chip Cookies:
3/4 C Butter, softened
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 small package of Pumpkin Spice Instant Pudding Mix
2 Eggs
1 tsp Vanilla
1 tsp Baking Soda
2 1/4 C Flour
2 C Chocolate Chips
In a large mixing bowl with a hand mixer or the bowl of a stand mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Mix well until creamy and both sugars are well combined with the butter.
Add:
Eggs
Vanilla
Continue beating.
Gradually add Flour and Baking Soda.
Continue beating until ingredients are just mixed, don't over mix.
Fold in Chocolate Chips by hand.
Using a 1 1/2: cookie scoop, drop the cookies 2" apart on a parchment paper lined sheet pan.
Bake for 8 - 10 minutes.
Remove the pan to a rack and cool for 10 minutes. Transfer the cookies to the rack and cool completely.
Enjoy!
The Fall Season!
I'm making these Halloween Cookies today for a few events. I found this vintage recipe in my wife's recipe card file. You know, the old fashioned wooden box with either hand written 5" X 7" cards or recipes glued to the card.
I find all of these recipes fascinating. They are the recipes of my Aunt Faye that inspired me to create this blog.
Halloween Oatmeal Cookies:
1 C ( 2 sticks) butter, softened
1 C granulated sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3 C Quick or Old Fashioned Oats
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C Rice Krispies Cereal
1 C M&M's ( I used Pumpkin flavored)
1 C chopped pecans
Halloween Candy Corn (those little white, orange and yellow triangle candies).
Preheat the oven to 350 degrees
Line cookie sheet pans with parchment paper
In a stand mixer:
Butter
Granulated Sugar
Brown Sugar
Beat until creamy
Add:
Eggs
Vanilla
Beat Well
In a bowl:
Oats
Flour
Baking Soda
Baking Powder
Salt
Mix Well and add to to wet ingredients.
By Hand, fold in:
Rice Krispies
M&M's
Pecans
Use a 1 1/2 " cookie scoop.
Place cookies 2" apart
Bake for 12 - 15 minutes.
Immediately after removing from the oven press 2 - 3 pieces of Candy Corn onto the tops of each cookie.
Leave them on the cookie sheet to cool for 1 minute before removing to a wire rack to cool completely.
Boo!
In the Kitchen!
I just received this recipe from I Love Texas Recipes, it was shared by Annie's Kitchen. Hopefully Spring will show up across the country and Easter will arrive. I've researched many Easter Cookies and I like this recipe the best. I added the option of using Easter M&M's in place of the Cadbury Mini Easter Eggs. This would also be a great cookie dough to make with Halloween M&M's and Christmas M&M's. The basic dough is incredible. To make a great Chocolate Chip Cookie, add 1 - 11.5 oz. bag of Nestle's Chocolate Chunks.
I've taken the liberty of adapting the recipe without compromising the integrity of the original recipe.
2 1/4 C flour
1 tsp baking soda
1 tsp salt
1 C butter = (2 sticks) or (16 TBS), softened
3/4 C granulated sugar
3/4 C packed brown sugar
2 tsp vanilla extract
2 large eggs
1 1/2 C Cadbury Mini Easter Eggs (see note below for options)
Preheat the oven to 375 degrees
In a medium bowl:
flour
salt
baking soda
Whisk Well
In a stand mixer with a paddle attachment or in a bowl with a hand mixer:
Cream Butter and Sugar until well combined.
Add Vanilla and continue to mix just until incorporated.
Add eggs, one at a time, beating each egg until incorporated.
Gradually beat in dry ingredients.
The dough will be soft.
Chop Mini Eggs in half with a chef's knife and fold into the batter by hand.
Using a medium (1 1/2") cookie scoop, drop cookies onto a baking sheet lined with parchment paper, 2" apart.
Bake for 9 - 10 minutes.
Options:
Whole Easter M&M's in place of Cadbury Mini Eggs. (1 1/2C)
Halloween M&M's , Christmas M&M's or Cadbury Christmas Chocolates
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Pecan Wafer Cookies:
I enter a holiday cookie contest every year. I've tried to create my own original recipes but it's not always easy. The contest doesn't require that the recipes be original, but I found it to be challenging and rewarding if they are.
This is not an original recipe and not really worthy of a contest, but it's still a great cookie.
It's a thin cookie. It's a simple cookie and since it has pecans, I consider it to be a Texas cookie!
Everything in Texas is better with either pecans or jalapenos!
1 1/2 C firmly packed brown sugar , divided
1/2 tsp vanilla
1/2 C ( 1 stick) butter
1 1/4 C flour
1 C finely chopped pecans
In a sauce pan, bring 1/2 C sugar and 1/2 C water to a boil and boil for 3 minutes.
Remove from heat and add vanilla and butter.
Let it stand until the butter melts.
Add remaining sugar, flour and pecans, mixing well after each is added.
Refrigerate the dough for at least 1 hour. The dough should be thick.
Use a cookie scoop (about a TBS of dough) drop onto a cookie sheet lined with either Silpat or Parchment Paper about 2" apart.
Bake at 350 degrees for 8 - 9 minutes.
Allow to cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
Pappy's Christmas Cookies:
I discovered this in my Aunt Faye's recipe collection.
She was a Personal chef in Metamora, Michigan
My Grandchildren call me Pappy.
When I discovered this recipe I knew I had to post it.
I've taken liberty to adapt part of the recipe to update it, not changing the integrity of the original.
2 C granulated sugar
16 TBS Butter, softened.
3 eggs
Mix Well, in a Stand Mixer with a Paddle Attachment
Add:
1 C Buttermilk
1 tsp. of Baking Soda
Mix until just incorporated.
Add:
Zest and Juice of 2 Navel Oranges
Mix until just incorporated.
Gradually Add:
4 1/4 C Sifted Flour
1 tsp. Baking Powder
Wrap Dough in Plastic Wrap.
Refrigerate Dough for 30 Minutes.
Using a 1 1/2" Cookie Scoop drop the Cookies 2" apart on a Parchment Paper lined Sheet Pan.
Bake at 375 degrees 8 - 10 minutes, until the edges are Golden Brown.
Icing:
In a Small Mixing Bowl:
1 Pound of Confectioner's Sugar
2 tsp. Melted Butter
Zest and Juice of 1 Navel Orange
Mix well with a Blending Fork until Creamy Smooth.
Frost the Cookies with an Offset Spatula.
Enjoy!
Peace in the Kitchen!
Hatch Chile Chocolate Drops with a Hatch Chile Glaze:
If you like a bit of heat, try these.
These are one of my favorite cookies.
This is an original recipe created for two cooking and baking competitions that I enter every year. I've been a finalist several times in both competitions.
An original recipe .
I was a finalist in the Cookie contest with another recipe that I created.
I've simply created a totally different cookie here.
I describe it as the consistency of fudge, maybe a truffle. It has become one of my favorite cookies
and I definitely consider this one to be a "Best of the Best" recipe.
I hope you take the time to make them.
4 squares ( 1 oz. ea.) of Unsweetened Baking Chocolate , roughly chopped
1/4 C ( 1 1/2 stick ) butter
2 C sugar
3 eggs
1 tsp vanilla
1/4 C finely minced, roasted Hatch Chiles + 2TBS ( divided)
1/8 tsp cayenne pepper
2 1/2 C flour
1 tub of Frozen Whipped Topping
6 squares ( 1 oz. ea.) of Semi-Sweet Baking Chocolate , roughly chopped
In a medium sized microwavable bowl,
Heat unsweetened chocolate and butter about 2 minutes
Until butter melts and mixture is smooth
Stir in sugar
stir in eggs, vanilla, cayenne pepper
Fold in 1/4 C Hatch Chiles
Add Flour and mix well
Cover and refrigerate for 1 hour
Scoop dough into 1 1/2" balls with a cookie scoop
Place 2" apart on a Parchment Paper lined baking sheet pan
They do not spread out.
Bake at 350 degrees for 8 minutes or until set
Let cookies cool on the baking pan for 2 minutes
Transfer cookies to a wire rack to cool completely
Glaze:
In a microwavable bowl,
Place frozen whipped topping with the Semi Sweet Chocolate
Heat 1 minute and stir
Heat an additional 30 seconds until chocolate is melted
Glaze should be shiny and smooth
Fold in 2 TBS of Hatch Chiles
Let stand for 15 minutes to thicken
Spread over cookies
Allow glaze to set
Enjoy!
Peace in the Kitchen!
I know that many of you are getting ready for Fall, even though it's 100 degrees here in Texas, I know that I still plan my Fall menus early. I like the sound of this cookie.
I'll make these for our October Block Party.
Pumpkin Chocolate Chip Cookies:
3/4 C Butter, softened
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 small package of Pumpkin Spice Instant Pudding Mix
2 Eggs
1 tsp Vanilla
1 tsp Baking Soda
2 1/4 C Flour
2 C Chocolate Chips
 |
| I just wanted to post this so you can see that it's seasonal. This means that you need to buy it when you see it . I so that will all seasonal ingredients. |
 |
| My choice for all of my Chocolate Chip recipes. |
In a large mixing bowl with a hand mixer or the bowl of a stand mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Mix well until creamy and both sugars are well combined with the butter.
Add:
Eggs
Vanilla
Continue beating.
Gradually add Flour and Baking Soda.
Continue beating until ingredients are just mixed, don't over mix.
Fold in Chocolate Chips by hand.
Using a 1 1/2: cookie scoop, drop the cookies 2" apart on a parchment paper lined sheet pan.
Bake for 8 - 10 minutes.
Remove the pan to a rack and cool for 10 minutes. Transfer the cookies to the rack and cool completely.
Enjoy!
The Fall Season!
I'm making these Halloween Cookies today for a few events. I found this vintage recipe in my wife's recipe card file. You know, the old fashioned wooden box with either hand written 5" X 7" cards or recipes glued to the card.
I find all of these recipes fascinating. They are the recipes of my Aunt Faye that inspired me to create this blog.
Halloween Oatmeal Cookies:
1 C ( 2 sticks) butter, softened
1 C granulated sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3 C Quick or Old Fashioned Oats
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C Rice Krispies Cereal
1 C M&M's ( I used Pumpkin flavored)
1 C chopped pecans
Halloween Candy Corn (those little white, orange and yellow triangle candies).
Preheat the oven to 350 degrees
Line cookie sheet pans with parchment paper
In a stand mixer:
Butter
Granulated Sugar
Brown Sugar
Beat until creamy
Add:
Eggs
Vanilla
Beat Well
In a bowl:
Oats
Flour
Baking Soda
Baking Powder
Salt
Mix Well and add to to wet ingredients.
By Hand, fold in:
Rice Krispies
M&M's
Pecans
Use a 1 1/2 " cookie scoop.
Place cookies 2" apart
Bake for 12 - 15 minutes.
Immediately after removing from the oven press 2 - 3 pieces of Candy Corn onto the tops of each cookie.
Leave them on the cookie sheet to cool for 1 minute before removing to a wire rack to cool completely.
Boo!
In the Kitchen!
I just received this recipe from I Love Texas Recipes, it was shared by Annie's Kitchen. Hopefully Spring will show up across the country and Easter will arrive. I've researched many Easter Cookies and I like this recipe the best. I added the option of using Easter M&M's in place of the Cadbury Mini Easter Eggs. This would also be a great cookie dough to make with Halloween M&M's and Christmas M&M's. The basic dough is incredible. To make a great Chocolate Chip Cookie, add 1 - 11.5 oz. bag of Nestle's Chocolate Chunks.
I've taken the liberty of adapting the recipe without compromising the integrity of the original recipe.
2 1/4 C flour
1 tsp baking soda
1 tsp salt
1 C butter = (2 sticks) or (16 TBS), softened
3/4 C granulated sugar
3/4 C packed brown sugar
2 tsp vanilla extract
2 large eggs
1 1/2 C Cadbury Mini Easter Eggs (see note below for options)
Preheat the oven to 375 degrees
In a medium bowl:
flour
salt
baking soda
Whisk Well
In a stand mixer with a paddle attachment or in a bowl with a hand mixer:
Cream Butter and Sugar until well combined.
Add Vanilla and continue to mix just until incorporated.
Add eggs, one at a time, beating each egg until incorporated.
Gradually beat in dry ingredients.
The dough will be soft.
Chop Mini Eggs in half with a chef's knife and fold into the batter by hand.
Using a medium (1 1/2") cookie scoop, drop cookies onto a baking sheet lined with parchment paper, 2" apart.
Bake for 9 - 10 minutes.
Options:
Whole Easter M&M's in place of Cadbury Mini Eggs. (1 1/2C)
Halloween M&M's , Christmas M&M's or Cadbury Christmas Chocolates
Enjoy!
Peace in the Kitchen!
 |
| Cadbury Christmas Chocolates |
 |
| Easter M&M's |
 |
| Cadbury Easter Mini Eggs These are the ones I used for Easter! Photograph below. |
 |
| Halloween M&M's |
 |
| Christmas M&M's |
Enjoy!
Peace in the Kitchen!
Pecan Wafer Cookies:
I enter a holiday cookie contest every year. I've tried to create my own original recipes but it's not always easy. The contest doesn't require that the recipes be original, but I found it to be challenging and rewarding if they are.
This is not an original recipe and not really worthy of a contest, but it's still a great cookie.
It's a thin cookie. It's a simple cookie and since it has pecans, I consider it to be a Texas cookie!
Everything in Texas is better with either pecans or jalapenos!
1 1/2 C firmly packed brown sugar , divided
1/2 tsp vanilla
1/2 C ( 1 stick) butter
1 1/4 C flour
1 C finely chopped pecans
In a sauce pan, bring 1/2 C sugar and 1/2 C water to a boil and boil for 3 minutes.
Remove from heat and add vanilla and butter.
Let it stand until the butter melts.
Add remaining sugar, flour and pecans, mixing well after each is added.
Refrigerate the dough for at least 1 hour. The dough should be thick.
Use a cookie scoop (about a TBS of dough) drop onto a cookie sheet lined with either Silpat or Parchment Paper about 2" apart.
Bake at 350 degrees for 8 - 9 minutes.
Allow to cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
Pappy's Christmas Cookies:
I discovered this in my Aunt Faye's recipe collection.
She was a Personal chef in Metamora, Michigan
My Grandchildren call me Pappy.
When I discovered this recipe I knew I had to post it.
I've taken liberty to adapt part of the recipe to update it, not changing the integrity of the original.
2 C granulated sugar
16 TBS Butter, softened.
3 eggs
Mix Well, in a Stand Mixer with a Paddle Attachment
Add:
1 C Buttermilk
1 tsp. of Baking Soda
Mix until just incorporated.
Add:
Zest and Juice of 2 Navel Oranges
Mix until just incorporated.
Gradually Add:
4 1/4 C Sifted Flour
1 tsp. Baking Powder
Wrap Dough in Plastic Wrap.
Refrigerate Dough for 30 Minutes.
Using a 1 1/2" Cookie Scoop drop the Cookies 2" apart on a Parchment Paper lined Sheet Pan.
Bake at 375 degrees 8 - 10 minutes, until the edges are Golden Brown.
Icing:
In a Small Mixing Bowl:
1 Pound of Confectioner's Sugar
2 tsp. Melted Butter
Zest and Juice of 1 Navel Orange
Mix well with a Blending Fork until Creamy Smooth.
Frost the Cookies with an Offset Spatula.
Enjoy!
Peace in the Kitchen!
Hatch Chile Chocolate Drops with a Hatch Chile Glaze:
If you like a bit of heat, try these.
These are one of my favorite cookies.
This is an original recipe created for two cooking and baking competitions that I enter every year. I've been a finalist several times in both competitions.
An original recipe .
I was a finalist in the Cookie contest with another recipe that I created.
I've simply created a totally different cookie here.
I describe it as the consistency of fudge, maybe a truffle. It has become one of my favorite cookies
and I definitely consider this one to be a "Best of the Best" recipe.
I hope you take the time to make them.
 |
| the dough |
 |
| the baked drops |
 |
| the finished product! |
4 squares ( 1 oz. ea.) of Unsweetened Baking Chocolate , roughly chopped
1/4 C ( 1 1/2 stick ) butter
2 C sugar
3 eggs
1 tsp vanilla
1/4 C finely minced, roasted Hatch Chiles + 2TBS ( divided)
1/8 tsp cayenne pepper
2 1/2 C flour
1 tub of Frozen Whipped Topping
6 squares ( 1 oz. ea.) of Semi-Sweet Baking Chocolate , roughly chopped
In a medium sized microwavable bowl,
Heat unsweetened chocolate and butter about 2 minutes
Until butter melts and mixture is smooth
Stir in sugar
stir in eggs, vanilla, cayenne pepper
Fold in 1/4 C Hatch Chiles
Add Flour and mix well
Cover and refrigerate for 1 hour
Scoop dough into 1 1/2" balls with a cookie scoop
Place 2" apart on a Parchment Paper lined baking sheet pan
They do not spread out.
Bake at 350 degrees for 8 minutes or until set
Let cookies cool on the baking pan for 2 minutes
Transfer cookies to a wire rack to cool completely
Glaze:
In a microwavable bowl,
Place frozen whipped topping with the Semi Sweet Chocolate
Heat 1 minute and stir
Heat an additional 30 seconds until chocolate is melted
Glaze should be shiny and smooth
Fold in 2 TBS of Hatch Chiles
Let stand for 15 minutes to thicken
Spread over cookies
Allow glaze to set
Enjoy!
Peace in the Kitchen!
Friday, August 15, 2014
Morning Glory Muffins from Gourmet Magazine 1981
I was recently introduced to this recipe and it's a perfect recipe for this Hippy in the Kitchen!
Morning Glory Muffins:
1 1/4 C granulated Sugar
2 1/4 C Flour
1 TBS Cinnamon
2 tsp Baking Soda
1/2 tsp Salt
1/2 C Shredded Coconut
3/4 C Raisins
1 large Apple, peeled and grated.
1 C drained , crushed Pineapple
2 C Grated Carrots
1/2 C Chopped Pecans
3 Large Eggs
1 tsp Vanilla
Here's what you'll need:
Preheat the oven to 350 degrees.
1-12 C Muffin Pan with paper inserts.
In a large mixing bowl:
Sugar
Flour
Cinnamon
Baking Soda
Salt
Whisk well.
Add, folding by hand:
Coconut
Raisins
Apple
Pineapple
Carrot
Pecans
Mix just to combine.
In a medium mixing bowl:
Eggs
Oil
Vanilla
Whisk well.
Pour wet ingredients into the dry ingredients and fold by hand.
Divide the batter among the muffin cups with a cupcake scoop.
Bake for 35 minutes. A toothpick in the center should come out clean.
Remove the pan and cool for 10 minutes on a rack.
Remove the ovens and cool completely on the cooling rack.
Enjoy!
Peace in the Kitchen!
Morning Glory Muffins:
1 1/4 C granulated Sugar
2 1/4 C Flour
1 TBS Cinnamon
2 tsp Baking Soda
1/2 tsp Salt
1/2 C Shredded Coconut
3/4 C Raisins
1 large Apple, peeled and grated.
1 C drained , crushed Pineapple
2 C Grated Carrots
1/2 C Chopped Pecans
3 Large Eggs
1 tsp Vanilla
Here's what you'll need:
Preheat the oven to 350 degrees.
1-12 C Muffin Pan with paper inserts.
In a large mixing bowl:
Sugar
Flour
Cinnamon
Baking Soda
Salt
Whisk well.
Add, folding by hand:
Coconut
Raisins
Apple
Pineapple
Carrot
Pecans
Mix just to combine.
In a medium mixing bowl:
Eggs
Oil
Vanilla
Whisk well.
Pour wet ingredients into the dry ingredients and fold by hand.
Divide the batter among the muffin cups with a cupcake scoop.
Bake for 35 minutes. A toothpick in the center should come out clean.
Remove the pan and cool for 10 minutes on a rack.
Remove the ovens and cool completely on the cooling rack.
Enjoy!
Peace in the Kitchen!
Homemade Indian Flatbread
I originally posted this recipe on the blog in 2013. After I saw a recipe on Food52 today, I decided to repost mine and post theirs at the end. I hope you take some time and enjoy this great grilled bread as I did when I was a boy and also now, as an adult.
I was raised in Michigan. Michigan is a name based on the Chippewa Indian word meaning great water, referring to Michigan's Great Lakes. As a child, we learned about the many tribes that settled the various areas of Michigan. Thirty Two counties in Michigan have Native American Indian names.We spent a vacation at the Wisconsin Dells when I was about 10 years old. It's a outdoor campground and lodge with activities and a lot of historical settings, lakes and boating activities.
There are over 20 campgrounds with acres of pine forests.
They have many water activities on the lakes and the Wisconsin River.
There was a Paul Bunyan Lumberjack Show that I was fascinated with as a young boy. It has a Wildlife Park with a vintage train that you can ride.
I remember shops with souvenirs and some great food.
There were always demonstration by the various Indian Tribes representing life as it was when the area was occupied by Indians. I vividly remember cooking demonstrations where they made Indian Flatbread over an open fire. We used to eat it and I loved it. At the time I had no idea how simple it was and that it was basically a staple of Indian food. Apparently it was important that a woman learned to make the bread, because marriage was contingent on how well she did it. The bread eventually turned into the present day Tortilla that is a staple of Mexican and Tex - Mex cooking.
Here's an updated, basic recipe for Indian Flatbread
We make it on a grill over hot coals.
5 C white bread flour
1 tsp salt
2 TBS baking powder
1 tsp of any available fresh chopped herbs
1/3 C olive oil
2/3 C warm water.
Mix all of the dry ingredients in a bowl using your hands
Make a well in the center and pour in the oil and 2/3 C of warm water
Continue using your hands to combine the ingredients adding a bit of water if it's too dry
Once it all starts to come together, form it into a ball
Dust your hands with some flour and knead the dough on a flat surface. This should take about 5 - 10 minutes
Place the dough back in the bowl, cover it with a towel and let it relax.
Divide into 10 equal balls
lightly oil your hands and press the dough balls in your palms to begin to flatten and shape them.
Slap them back and forth in your hands to turn them into a 1/2" thick circle.
Place them as you make them on a hot griddle, in a Cast Iron Skillet or on the a Grate over an open fire pit
Cook them until they begin to turn golden brown in spots.
Keep them warm in a towel lined basket, serve warm with butter
They can be served to accompany meats, stews, salads and soups.
Enjoy!
Peace in the Kitchen!
The following is another recipe for Grilled Flatbread that I got from Food52.
This recipe makes 4 individual pieces of flatbread.
3 C Bread Flour
1 tsp Kosher Salt
1 tsp Instant Yeast
1 1/4 C Warm Water
1/4 C Olive Oil + additional for brushing
Sea Salt for the finished bread
Fresh Rosemary Leaves for sprinkling at the end.
In a large mixing bowl:
Flour
Salt
Whisk well.
Add Yeast and whisk again.
Make a well in the center and add Water and Oil.
Use a wooden spoon to mix well.
Work on a floured surface and knead the dough unto a ball, about 8 minutes. (or 3 minutes on medium speed in a stand mixer with a dough hook)
Transfer to a medium bowl that has been lightly oiled,
Cover with a Tea Towel and allow to rise between 30 minutes to 1 hour. It should double in size.
Preheat a charcoal grill or a grill pan on the stove.
Divide the dough into 4 balls.
Stretch each piece gently to create an oblong shape.
Place the bread on a sheet pan and take it to the grill.
Flip the pieces once to oil the other side.
Transfer them to the grill.
Grill until golden brown, 3-4 minutes per side.
While they are still hot, brush with additional oil.
Sprinkle with Sea Salt and Rosemary.
They are great when slathered with Hummus or Ricotta Cheese and Pesto.
Enjoy!
Peace in the Kitchen!
I was raised in Michigan. Michigan is a name based on the Chippewa Indian word meaning great water, referring to Michigan's Great Lakes. As a child, we learned about the many tribes that settled the various areas of Michigan. Thirty Two counties in Michigan have Native American Indian names.We spent a vacation at the Wisconsin Dells when I was about 10 years old. It's a outdoor campground and lodge with activities and a lot of historical settings, lakes and boating activities.
There are over 20 campgrounds with acres of pine forests.
They have many water activities on the lakes and the Wisconsin River.
There was a Paul Bunyan Lumberjack Show that I was fascinated with as a young boy. It has a Wildlife Park with a vintage train that you can ride.
I remember shops with souvenirs and some great food.
There were always demonstration by the various Indian Tribes representing life as it was when the area was occupied by Indians. I vividly remember cooking demonstrations where they made Indian Flatbread over an open fire. We used to eat it and I loved it. At the time I had no idea how simple it was and that it was basically a staple of Indian food. Apparently it was important that a woman learned to make the bread, because marriage was contingent on how well she did it. The bread eventually turned into the present day Tortilla that is a staple of Mexican and Tex - Mex cooking.
Here's an updated, basic recipe for Indian Flatbread
We make it on a grill over hot coals.
5 C white bread flour
1 tsp salt
2 TBS baking powder
1 tsp of any available fresh chopped herbs
1/3 C olive oil
2/3 C warm water.
Mix all of the dry ingredients in a bowl using your hands
Make a well in the center and pour in the oil and 2/3 C of warm water
Continue using your hands to combine the ingredients adding a bit of water if it's too dry
Once it all starts to come together, form it into a ball
Dust your hands with some flour and knead the dough on a flat surface. This should take about 5 - 10 minutes
Place the dough back in the bowl, cover it with a towel and let it relax.
Divide into 10 equal balls
lightly oil your hands and press the dough balls in your palms to begin to flatten and shape them.
Slap them back and forth in your hands to turn them into a 1/2" thick circle.
Place them as you make them on a hot griddle, in a Cast Iron Skillet or on the a Grate over an open fire pit
Cook them until they begin to turn golden brown in spots.
Keep them warm in a towel lined basket, serve warm with butter
They can be served to accompany meats, stews, salads and soups.
Enjoy!
Peace in the Kitchen!
The following is another recipe for Grilled Flatbread that I got from Food52.
This recipe makes 4 individual pieces of flatbread.
3 C Bread Flour
1 tsp Kosher Salt
1 tsp Instant Yeast
1 1/4 C Warm Water
1/4 C Olive Oil + additional for brushing
Sea Salt for the finished bread
Fresh Rosemary Leaves for sprinkling at the end.
In a large mixing bowl:
Flour
Salt
Whisk well.
Add Yeast and whisk again.
Make a well in the center and add Water and Oil.
Use a wooden spoon to mix well.
Work on a floured surface and knead the dough unto a ball, about 8 minutes. (or 3 minutes on medium speed in a stand mixer with a dough hook)
Transfer to a medium bowl that has been lightly oiled,
Cover with a Tea Towel and allow to rise between 30 minutes to 1 hour. It should double in size.
Preheat a charcoal grill or a grill pan on the stove.
Divide the dough into 4 balls.
Stretch each piece gently to create an oblong shape.
Place the bread on a sheet pan and take it to the grill.
Flip the pieces once to oil the other side.
Transfer them to the grill.
Grill until golden brown, 3-4 minutes per side.
While they are still hot, brush with additional oil.
Sprinkle with Sea Salt and Rosemary.
They are great when slathered with Hummus or Ricotta Cheese and Pesto.
Enjoy!
Peace in the Kitchen!
Thursday, August 14, 2014
Homemade Baked Doughnuts, a collection of my favorite recipes.
When I was little, my Grandmother made , what she called "Fried Cakes". I loved them and she knew it. She made them whenever I visited my Grandparents. To this day, it's the only Doughnut that I eat.
As I get older, I try to avoid fried food. I decided to experiment with Baked Doughnuts, because of the childhood memory and that fondness of the Fried Cake.
I bought a mini doughnut pan at Christmas, to experiment with various Baked Doughnuts.
I learned a few things.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain. I also learned that I didn't like any of the Doughnuts that I baked and I decided that the Mini Pan had to go, in favor of a full sized Doughnut Pan.
Here's my recipe for a basic Baked Doughnut in a full sized pan.
2C Flour
3/4 C Sugar
2 tsp Baking Powder
1/2 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted
In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt
I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter
Pour wet ingredients into dry ingredients and mix well
Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 375 degrees for 12 minutes
Cool pan completely and move doughnuts to a rack to cool
You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.
Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.
I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.
Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Baked Apple Cider Doughnuts:
Non Stick Vegetable Spray
3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray a 6 count Doughnut Pan
Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well
Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well
Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .
Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean
Four options to top the Doughnuts:
Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .
Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup
Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.
Options #3
Chocolate Glaze:
1/2 C butter (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar
In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well
Add chocolate and whisk until chocolate has completely melted
Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts
Allow Glaze to set 30 minutes before serving.
Option#4
Powdered sugar glaze:
1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Apple Cider Doughnuts #2
Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees
3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well
In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well
Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.
In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.
While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.
Enjoy!
Peace in the Kitchen!
I know that many of my recipes are not the healthiest, but they sure are delicious. Maybe all things in moderation!
I have given up a lot of fried foods including fried doughnuts. I previously posted a recipe for Baked Apple Cider Doughnuts that are tasty . Here's a good recipe for Chocolate Baked Doughnuts. You can use any flavor of Cake Mix and any flavor of Frosting....... Strawberry/Strawberry ? Lemon/Lemon ? German Chocolate? German Chocolate... with a bit of Coconut after the Glaze.... The combinations are endless!
3/4 C Super Moist Devil's Food Cake Mix ( or use any flavor combination of Cake Mix and Frosting)
1 C Bisquick Mix
1/4 C Sugar
1/2 tsp salt
3/4 C Milk
2 Eggs, beaten
2 Doughnut pans sprayed with a Vegetable Spray
Glaze..... sorry, I had to include this! So these aren't looking too healthy either, but just keep thinking about the flavor!
1/2 C Chocolate Frosting....... Betty Crocker Rich and Creamy.... and delicious, remember?
1 TBS + 1 tsp water........ the healthy part! We all need more water!
In a bowl:
Mix all dry ingredients
Blend in wet ingredients
Mix well
Fill wells 3/4 full
Bake at 325 degrees for 8 - 10 minutes
Cool in pan 10 minutes
Remove Doughnuts to a wire rack and cool completely
Glaze:
In a bowl:
Simple mix Frosting and water until smooth
Dip Doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.
1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water
Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar
Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray
Combine the first 4 ingredients
Mix Well
Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely
Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve
Enjoy!
Peace in the Kitchen!
As I get older, I try to avoid fried food. I decided to experiment with Baked Doughnuts, because of the childhood memory and that fondness of the Fried Cake.
I bought a mini doughnut pan at Christmas, to experiment with various Baked Doughnuts.
I learned a few things.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain. I also learned that I didn't like any of the Doughnuts that I baked and I decided that the Mini Pan had to go, in favor of a full sized Doughnut Pan.
Here's my recipe for a basic Baked Doughnut in a full sized pan.
2C Flour
3/4 C Sugar
2 tsp Baking Powder
1/2 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted
In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt
I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter
Pour wet ingredients into dry ingredients and mix well
Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 375 degrees for 12 minutes
Cool pan completely and move doughnuts to a rack to cool
You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.
Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.
I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.
Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.
 |
| I did not Glaze these Doughnuts. We ate them with various Jams, Nutella and Chocolate Syrup |
Enjoy!
Peace in the Kitchen!
Baked Apple Cider Doughnuts:
Non Stick Vegetable Spray
3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray a 6 count Doughnut Pan
Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well
Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well
Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .
Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean
Four options to top the Doughnuts:
Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .
Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup
Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.
Options #3
Chocolate Glaze:
1/2 C butter (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar
In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well
Add chocolate and whisk until chocolate has completely melted
Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts
Allow Glaze to set 30 minutes before serving.
Option#4
Powdered sugar glaze:
1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Apple Cider Doughnuts #2
Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees
3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well
In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well
Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.
In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.
While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.
Enjoy!
Peace in the Kitchen!
I know that many of my recipes are not the healthiest, but they sure are delicious. Maybe all things in moderation!
I have given up a lot of fried foods including fried doughnuts. I previously posted a recipe for Baked Apple Cider Doughnuts that are tasty . Here's a good recipe for Chocolate Baked Doughnuts. You can use any flavor of Cake Mix and any flavor of Frosting....... Strawberry/Strawberry ? Lemon/Lemon ? German Chocolate? German Chocolate... with a bit of Coconut after the Glaze.... The combinations are endless!
3/4 C Super Moist Devil's Food Cake Mix ( or use any flavor combination of Cake Mix and Frosting)
1 C Bisquick Mix
1/4 C Sugar
1/2 tsp salt
3/4 C Milk
2 Eggs, beaten
2 Doughnut pans sprayed with a Vegetable Spray
Glaze..... sorry, I had to include this! So these aren't looking too healthy either, but just keep thinking about the flavor!
1/2 C Chocolate Frosting....... Betty Crocker Rich and Creamy.... and delicious, remember?
1 TBS + 1 tsp water........ the healthy part! We all need more water!
In a bowl:
Mix all dry ingredients
Blend in wet ingredients
Mix well
Fill wells 3/4 full
Bake at 325 degrees for 8 - 10 minutes
Cool in pan 10 minutes
Remove Doughnuts to a wire rack and cool completely
Glaze:
In a bowl:
Simple mix Frosting and water until smooth
Dip Doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.
1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water
Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar
Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray
Combine the first 4 ingredients
Mix Well
Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely
Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve
Enjoy!
Peace in the Kitchen!
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