Apple Cider Bundt Cake:
Preheat the oven to 350 degrees.
You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in a jar in the refrigerator. I lasts a long time! I start with 1 C of each and refrigerate it in a jar. It's a foolproof release method especially in a detailed Bundt Cake Pan.
Cake Ingredients:
3C Granulated Sugar
1 1/2 C Butter, room temperature
6 Eggs
3 C Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1 C Apple Cider
1 tsp Vanilla
Icing Ingredients:
1/2 C granulated Sugar
1/4 C Butter, cubed
1/4 C Buttermilk
1/2 tsp Vanilla
1/4 tsp Baking Soda
Cake directions:
In a stand Mixer with a paddle attachment: (Wet Ingredients)
Sugar
Butter
Beat for 3 minutes.
Add:
Eggs, one at a time.
Beat just until combined.
In a medium mixing bowl: (Dry Ingredients)
Flour
Salt
Baking Powder
Cinnamon
Allspice
Nutmeg
Cloves
Whisk well.
In a small bowl:
Apple Cider
Vanilla
Whisk together.
Gradually add the dry ingredients, alternately with the Apple Cider, to the wet ingredients.
Beat just until incorporated.
Pour batter into the pan.
Bake for 1 hour and 10 minutes. toothpick in the center should come out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake , right side up, onto a large serving platter.
Drizzle Icing over the warm cake.
Allow to cool completely before serving.
Icing Directions:
In a saucepan on medium high heat:
Sugar
Butter
Vanilla
Baking Soda
Bring to a boil.
Reduce heat to low and simmer for 10 minutes, stirring often.
Enjoy!
Peace in the Kitchen!
Tuesday, October 7, 2014
Chocolate, Coconut , Pecan Pie
We eat a lot of Pie at our house. I know everyone has favorites, and that's plural for a reason. It's difficult to choose one favorite pie. My list starts with Cherry and then it includes: Raisin, Pecan, Pumpkin, Crack Pie, Lemon Chess, and Key Lime. That's not necessarily the order. So, when I discovered this recipe in one of my vintage recipe books, I had to add it to my list of favorites. We serve several pies at Thanksgiving. We make a traditional Pumpkin Pie made from a Pumpkin, Apple Pie, A Traditional Pecan Pie , Chocolate Pie........ and this year I'll add this one to the menu!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" unbaked, pre made pie crust
4 Eggs
1 C Corn Syrup
1/2 C Granulated Sugar
1/2 C Brown Sugar
5 1/3 TBS Butter or 1/3 C Butter, melted
1 tsp Vanilla
1/4 tsp Salt
3/4 C Chocolate Chips. (I use Dark Chocolate)
1 C Coconut
1 C Chopped Pecans
In a bowl:
Eggs
Corn Syrup
Granulated Sugar
Butter
Vanilla
Salt
Whisk well.
Layer the following in the Crust:
Chocolate Chips
Coconut
Pecans
Pour in the Egg mixture.
Bake for 55 minutes.
Remove the pie to a rack and cool completely.
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" unbaked, pre made pie crust
4 Eggs
1 C Corn Syrup
1/2 C Granulated Sugar
1/2 C Brown Sugar
5 1/3 TBS Butter or 1/3 C Butter, melted
1 tsp Vanilla
1/4 tsp Salt
3/4 C Chocolate Chips. (I use Dark Chocolate)
1 C Coconut
1 C Chopped Pecans
In a bowl:
Eggs
Corn Syrup
Granulated Sugar
Butter
Vanilla
Salt
Whisk well.
Layer the following in the Crust:
Chocolate Chips
Coconut
Pecans
Pour in the Egg mixture.
Bake for 55 minutes.
Remove the pie to a rack and cool completely.
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Homemade Peanut Patties
Here's the recipe for the famous Peanut Patties that you see in the Gas Stations and Road Side Restaurants in America. It's a childhood Summer Vacation memory!
2 1/2 C Granulated Sugar
2/3 C Corn Syrup
1 C Evaporated Milk
1 TBS Butter
3 C Raw Peanuts
In a Saucepan on medium - low heat:
Sugar
Syrup
Milk
Peanuts
Bring to a slow boil, stir well.
Boil until it reaches 240 degrees on a Candy Thermometer.
This may take 1 hour.
Stir in:
Butter
Vanilla
Mix well.
Spoon onto waxed paper to form patties.
Cool completely.
Enjoy!
Peace in the Kitchen!
2 1/2 C Granulated Sugar
2/3 C Corn Syrup
1 C Evaporated Milk
1 TBS Butter
3 C Raw Peanuts
In a Saucepan on medium - low heat:
Sugar
Syrup
Milk
Peanuts
Bring to a slow boil, stir well.
Boil until it reaches 240 degrees on a Candy Thermometer.
This may take 1 hour.
Stir in:
Butter
Vanilla
Mix well.
Spoon onto waxed paper to form patties.
Cool completely.
Enjoy!
Peace in the Kitchen!
Sunday, October 5, 2014
American Cornbread Flapjacks in a Cast Iron Skillet
Here's an All American Flapjack recipe made with Cornmeal. They're served with melted Butter and Warm Maple Syrup.
American Cornbread Flapjacks in a Cast Iron Skillet.
1 C Flour
1 C Cornmeal
4 TBS Sugar
1 TBS Baking Powder
1/4 tsp Salt
2 Eggs, beaten
1 1/3 C Whole Milk
4 TBS Butter, melted + additional for serving.
2 TBS Vegetable Oil
Warm Maple Syrup
In a large mixing bowl, (Dry Ingredients):
Flour
Cornmeal
Sugar
Baking Powder
Salt
Whisk well.
In a medium mixing bowl, (Wet Ingredients):
Eggs
Milk
4 TBS Butter, melted
Oil
Whisk well.
Gradually add Wet Ingredients to Dry Ingredients.
Whisk just until combined.
Heat a lightly oiled 9" - 10" Cast Iron Skillet on medium high heat for each Flapjack.
Pour 1/4 C of batter into the skillet for each Flapjack.
Cook until bubbles and holes form on the top.
Flip it and continue cooking until for another minute until browned.
Serve the Flapjacks topped with Melted Butter and Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
American Cornbread Flapjacks in a Cast Iron Skillet.
1 C Flour
1 C Cornmeal
4 TBS Sugar
1 TBS Baking Powder
1/4 tsp Salt
2 Eggs, beaten
1 1/3 C Whole Milk
4 TBS Butter, melted + additional for serving.
2 TBS Vegetable Oil
Warm Maple Syrup
In a large mixing bowl, (Dry Ingredients):
Flour
Cornmeal
Sugar
Baking Powder
Salt
Whisk well.
In a medium mixing bowl, (Wet Ingredients):
Eggs
Milk
4 TBS Butter, melted
Oil
Whisk well.
Gradually add Wet Ingredients to Dry Ingredients.
Whisk just until combined.
Heat a lightly oiled 9" - 10" Cast Iron Skillet on medium high heat for each Flapjack.
Pour 1/4 C of batter into the skillet for each Flapjack.
Cook until bubbles and holes form on the top.
Flip it and continue cooking until for another minute until browned.
Serve the Flapjacks topped with Melted Butter and Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
Mini Jalapeño Popper Cups!
Here's a great Tex - Mex appetizer recipe.
This is not an original recipe. The concept came from Pillsbury.
Mini Jalapeño Popper Cups.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 C Mini Muffin Tin.
24 Mini Phyllo Tart Shells
1 - 8oz. package of Cream Cheese, room temperature
1 C Shredded Pepper Jack Cheese
4 large Jalapeños, seeded , diced
2 TBS Tabasco Sauce
Bacon Bits (Vegetarian)
Place 1 Tart Shell in each cup of the Muffin Tin.
In a medium bowl:
Cream Cheese
Pepper Jack Cheese
Jalapeño
Tabasco Sauce
Mix well by hand.
Spoon evenly into the Tart Shells
Sprinkle with Bacon Bits.
Bake 15 - 20 minutes.
Remove from oven and serve hot.
Enjoy!
Peace in the Kitchen!
This is not an original recipe. The concept came from Pillsbury.
Mini Jalapeño Popper Cups.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 C Mini Muffin Tin.
24 Mini Phyllo Tart Shells
1 - 8oz. package of Cream Cheese, room temperature
1 C Shredded Pepper Jack Cheese
4 large Jalapeños, seeded , diced
2 TBS Tabasco Sauce
Bacon Bits (Vegetarian)
Place 1 Tart Shell in each cup of the Muffin Tin.
In a medium bowl:
Cream Cheese
Pepper Jack Cheese
Jalapeño
Tabasco Sauce
Mix well by hand.
Spoon evenly into the Tart Shells
Sprinkle with Bacon Bits.
Bake 15 - 20 minutes.
Remove from oven and serve hot.
Enjoy!
Peace in the Kitchen!
Homemade Mincemeat Chutney and other various recipes with Mincemeat!
I happen to like Mincemeat. I know that it's not for everyone. However, if you happen to agree with me and it's something you like to serve during the Holidays, you'll like this Chutney too.
I have a recipe on the blog for homemade vegetarian mincemeat that I eat as a side dish or as a filling for Christmas Cookies. I'll repost it at the end of this recipe. This Chutney is cooked in a Crockpot.
Here's what you'll need:
1 Crockpot
Homemade Mincemeat Chutney:
2 Jonagold Apples peeled, cored and roughly chopped.
1/2 C diced Vidalia/Sweet Onion
1/3 C Golden Raisins
1/4 C chopped Dates
1 TBS minced fresh Ginger
1 Garlic Clove, minced
1 tsp Cinnamon
1 tsp ground Cloves
1 tsp Salt
1/3 C Apple Cider Vinegar
1 TBS Cornstarch
In a small bowl:
Vinegar
Cornstarch
Whisk well.
In a large mixing bowl:
Apples
Onion
Raisins
Dates
Ginger
Garlic
Cinnamon
Clove
Salt
Stir well to combine.
Add Vinegar and mix well.
Spoon into the Crockpot and cook on High for 4 hours or on Low for 7 hours, stirring occasionally.
Allow to cool completely.
Transfer to a jar and refrigerate until ready to serve.
Enjoy!
Peace in the Kitchen!
Homemade Vegetarian Mincemeat:
I know it's not for everyone but I happen to love Mincemeat and because I'm Vegetarian, I love this recipe. It's such an iconic recipe for Christmas. I serve it as a compote and I also use it to fill cookies.
If you love the idea of vegetarian mincemeat, without the Suet, this recipe is perfect.
4 TBS Butter
1 C Unsweetened Apple Juice
2 Large Apples, peeled, cored and grated. (I use Jonagold).
1.2 C Dark Raisins
1/2 C Golden Raisins
1/2 C Dried Currents
1/2 C Dried Cranberries
1/2 C chopped Dried Figs
3/4 C Candied Mixed Peel
1/2 C chopped Candied Red Cherries
Zest and Juice of 1 Orange
2/3 C packed Brown Sugar
1/3 C Dark Rum + an additional 4 TBS to add at the end of cooking.
1/3 C Brandy + an additional 4 TBS to add at the end of cooking.
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Ginger
1/4 tsp ground Cloves
1/4 tsp Salt
Place all ingredients in a large Dutch Oven and bring to a boil over medium heat, stirring often.
Reduce the heat to low and simmer , stirring often for 30 minutes. Some of the liquid should begin to evaporate.
Remove from heat and fold in an additional Rum and Brandy.
Allow to cool completely in the Dutch Oven off the heat.
Transfer to a covered container and refrigerate overnight.
It will keep, refrigerated, for up to a month.
Enjoy!
Peace in the Kitchen!
Mincemeat Filled Cookies:
This is an original recipe . I wanted to create a mincemeat filled cookie for Christmas.
I shop at a British Shop in our town and I discovered Vegetarian Mincemeat.
For non - vegetarians, you can certainly use traditional mincemeat for the filling.
Dough:
2 C sugar
1 C butter
1 tsp salt
2 eggs
6 C flour
1 C whole milk
4 tsp baking powder
2 tsp baking soda
2 tsp vanilla
Filling:
1 (14oz) jar of Norfolk Manor English Traditional Mincemeat, Suitable for Vegetarians.
Dough Preparation:
In a stand mixer with a paddle attachment:
Cream sugar and butter on low until light and fluffy
Add:
salt
eggs
flour
milk
Mix until well combined
Add:
baking powder
baking soda
vanilla
Combine well
Transfer to a bowl, cover tightly with plastic wrap and refrigerate for 30 minutes - 1 hour)
Preheat the oven to 400 degrees.
Line 3 baking sheet pans with parchment paper.
Roll out 1/3 of the dough at a time on a floured surface to 1/8" thick.
Use quite a bit of flour, the dough will be soft and sticky.
Use a 2 3/4" round cookie cutter
Place rounds on the sheet pan and spoon 1- 2 tsp of filling on the center of the circle.
Top with another circle of dough
Do not seal them, this will happen when they bake.
Prepare all of the circles for 1 sheet pan then repeat for the other 2.
Bake for 15 minutes
Allow to cool on the pan for 10 minutes.
Transfer cookies to a wire rack and cool completely.
Store in an airtight container up to 5 days at room temperature.
Enjoy!
Peace in the Kitchen!
Mini Tartlets:
I just saw this recipe on The Chew.
I've adapted it to utilize one of my recipes.
Check out my Scalloped Apples Recipe to fill these Tartlets.
Another Option would be to use pears in place of the apples to make Scalloped Pears and fill the Tarts. I reposted the recipe here.
I bought some Vegetarian Mincemeat at a local market and I'll make mine with the Mincemeat for Christmas.
This is very simple to do.
Here's the recipe.
1 (8oz.) package of Pillsbury Crescent Rolls.
Lay the dough on a floured surface and use a floured rolling pin to roll the dough to 1/4" thick.
Pinch the seams together and roll.
Cut into 2" squares.
Tuck squares into the cups of a mini muffin tin.
The corners will stick up.
Fill the cups with your choice of filling mentioned above.
Bake at 350 degrees for 10 -12 minutes. The edges will turn golden brown.
Enjoy!
Peace in the Kitchen!
I have a recipe on the blog for homemade vegetarian mincemeat that I eat as a side dish or as a filling for Christmas Cookies. I'll repost it at the end of this recipe. This Chutney is cooked in a Crockpot.
Here's what you'll need:
1 Crockpot
Homemade Mincemeat Chutney:
2 Jonagold Apples peeled, cored and roughly chopped.
1/2 C diced Vidalia/Sweet Onion
1/3 C Golden Raisins
1/4 C chopped Dates
1 TBS minced fresh Ginger
1 Garlic Clove, minced
1 tsp Cinnamon
1 tsp ground Cloves
1 tsp Salt
1/3 C Apple Cider Vinegar
1 TBS Cornstarch
In a small bowl:
Vinegar
Cornstarch
Whisk well.
In a large mixing bowl:
Apples
Onion
Raisins
Dates
Ginger
Garlic
Cinnamon
Clove
Salt
Stir well to combine.
Add Vinegar and mix well.
Spoon into the Crockpot and cook on High for 4 hours or on Low for 7 hours, stirring occasionally.
Allow to cool completely.
Transfer to a jar and refrigerate until ready to serve.
Enjoy!
Peace in the Kitchen!
Homemade Vegetarian Mincemeat:
I know it's not for everyone but I happen to love Mincemeat and because I'm Vegetarian, I love this recipe. It's such an iconic recipe for Christmas. I serve it as a compote and I also use it to fill cookies.
If you love the idea of vegetarian mincemeat, without the Suet, this recipe is perfect.
4 TBS Butter
1 C Unsweetened Apple Juice
2 Large Apples, peeled, cored and grated. (I use Jonagold).
1.2 C Dark Raisins
1/2 C Golden Raisins
1/2 C Dried Currents
1/2 C Dried Cranberries
1/2 C chopped Dried Figs
3/4 C Candied Mixed Peel
1/2 C chopped Candied Red Cherries
Zest and Juice of 1 Orange
2/3 C packed Brown Sugar
1/3 C Dark Rum + an additional 4 TBS to add at the end of cooking.
1/3 C Brandy + an additional 4 TBS to add at the end of cooking.
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Ginger
1/4 tsp ground Cloves
1/4 tsp Salt
Place all ingredients in a large Dutch Oven and bring to a boil over medium heat, stirring often.
Reduce the heat to low and simmer , stirring often for 30 minutes. Some of the liquid should begin to evaporate.
Remove from heat and fold in an additional Rum and Brandy.
Allow to cool completely in the Dutch Oven off the heat.
Transfer to a covered container and refrigerate overnight.
It will keep, refrigerated, for up to a month.
Enjoy!
Peace in the Kitchen!
Mincemeat Filled Cookies:
This is an original recipe . I wanted to create a mincemeat filled cookie for Christmas.
I shop at a British Shop in our town and I discovered Vegetarian Mincemeat.
For non - vegetarians, you can certainly use traditional mincemeat for the filling.
Dough:
2 C sugar
1 C butter
1 tsp salt
2 eggs
6 C flour
1 C whole milk
4 tsp baking powder
2 tsp baking soda
2 tsp vanilla
Filling:
1 (14oz) jar of Norfolk Manor English Traditional Mincemeat, Suitable for Vegetarians.
Dough Preparation:
In a stand mixer with a paddle attachment:
Cream sugar and butter on low until light and fluffy
Add:
salt
eggs
flour
milk
Mix until well combined
Add:
baking powder
baking soda
vanilla
Combine well
Transfer to a bowl, cover tightly with plastic wrap and refrigerate for 30 minutes - 1 hour)
Preheat the oven to 400 degrees.
Line 3 baking sheet pans with parchment paper.
Roll out 1/3 of the dough at a time on a floured surface to 1/8" thick.
Use quite a bit of flour, the dough will be soft and sticky.
Use a 2 3/4" round cookie cutter
Place rounds on the sheet pan and spoon 1- 2 tsp of filling on the center of the circle.
Top with another circle of dough
Do not seal them, this will happen when they bake.
Prepare all of the circles for 1 sheet pan then repeat for the other 2.
Bake for 15 minutes
Allow to cool on the pan for 10 minutes.
Transfer cookies to a wire rack and cool completely.
Store in an airtight container up to 5 days at room temperature.
Enjoy!
Peace in the Kitchen!
Mini Tartlets:
I just saw this recipe on The Chew.
I've adapted it to utilize one of my recipes.
Check out my Scalloped Apples Recipe to fill these Tartlets.
Another Option would be to use pears in place of the apples to make Scalloped Pears and fill the Tarts. I reposted the recipe here.
I bought some Vegetarian Mincemeat at a local market and I'll make mine with the Mincemeat for Christmas.
This is very simple to do.
Here's the recipe.
1 (8oz.) package of Pillsbury Crescent Rolls.
Lay the dough on a floured surface and use a floured rolling pin to roll the dough to 1/4" thick.
Pinch the seams together and roll.
Cut into 2" squares.
Tuck squares into the cups of a mini muffin tin.
The corners will stick up.
Fill the cups with your choice of filling mentioned above.
Bake at 350 degrees for 10 -12 minutes. The edges will turn golden brown.
Enjoy!
Peace in the Kitchen!
This is a Thanksgiving Favorite in our Family!
It's great any time of the year.
I wanted to recreate the flavor of Apples that we used to get at Luby's Cafeteria when I was a kid. I loved them and they always had them around Thanksgiving. I knew they weren't baked so I created this microwaved version. They are exactly as I remembered them.
10 C peeled, cored and sliced tart apples (about 8 med. apples), of course it depends on the size of the apples.
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This is the preparation stage of the apples.
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After they're coated with the sugar and spices they are dotted with butter.
They are then microwaved with a cover slightly ajar.
|
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This is the final product.
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1/3 C Sugar
2 TBS Cornstarch
1 tsp Cinnamon
1/4 tsp ground Nutmeg
2 TBS Butter
Raisins and Pecans (optional)
Place Apples in a 2 1/2 Quart Microwavable Baking dish with a cover
Combine Sugar, Cornstarch,Cinnamon and Nutmeg in a small bowl
Sprinkle ove the Apples and toss to coat well
Add Raisins and Pecans if desired
Dot with pieces of Butter
Cover and microwave for 15 minutes, stirring every 5 minutes.
Enjoy!
Peace in the Kitchen!
Squash and Pie Pumpkin Gratin baked in a Cast Iron Skillet
I love cooking in Cast Iron. I created this recipe after researching many similar ones. There are so many aspects of this recipe that I like. It's Fall and it's the perfect time to serve Squash. One of my new favorites is Tuscan Squash Stew in a Crock Pot. I'm making it again today. Here's another favorite Squash recipe.
Squash and Pie Pumpkin Gratin baked in a Cast Iron Skillet.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" or 10" Cast Iron Skillet
3 TBS Butter, divided
1 Vidalia / Sweet Onion, roughly chopped
2 Garlic Cloves, minced
1 TBS fresh Thyme
1 small Butternut Squash, peeled and cubed into 1/2" pieces.
1 small Pie Pumpkin, peeled and cubed into 1/2" pieces.
1 C Water
1/4 tsp Nutmeg
Salt and Pepper to taste
1 C Vegetable Broth or Vegetarian Chicken Broth
1/2 C Heavy Cream
1/4 C Italian Herbed Bread Crumbs
2 TBS Grated Parmesan Cheese
2 TBS fresh chopped Parsley
Additional Salt and Pepper to taste
1/2 C grated fresh Gruyere Cheese
In the skillet on medium high heat:
2 TBS Butter
Heat until melted.
Add:
Onion
Garlic
Thyme
Saute 5 minutes, stirring often.
In a large microwave safe bowl:
Squash
Pumpkin
Water
Cover with plastic wrap and heat until tender, about 5 minutes at 1 minute intervals.
Drain and add to skillet.
Add:
Nutmeg
Salt and Pepper to taste.
Continue cooking for 3 minutes.
Add:
Broth and cook 5 minutes.
Stir in Cream and cook an additional 2 minutes, stirring as it begins to thicken,
In a small microwave safe bowl:
Remaining TBS of Butter
Heat until melted.
Add:
Breadcrumbs
Parmesan
Parsley
Salt and Pepper to taste
Whisk well.
Sprinkle evenly over Squash.
Sprinkle evenly with Gruyere Cheese.
Bake 30 minutes.
Remove from oven and cool 5 minutes.
Enjoy!
Peace in the Kitchen!
Squash and Pie Pumpkin Gratin baked in a Cast Iron Skillet.
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" or 10" Cast Iron Skillet
3 TBS Butter, divided
1 Vidalia / Sweet Onion, roughly chopped
2 Garlic Cloves, minced
1 TBS fresh Thyme
1 small Butternut Squash, peeled and cubed into 1/2" pieces.
1 small Pie Pumpkin, peeled and cubed into 1/2" pieces.
1 C Water
1/4 tsp Nutmeg
Salt and Pepper to taste
1 C Vegetable Broth or Vegetarian Chicken Broth
1/2 C Heavy Cream
1/4 C Italian Herbed Bread Crumbs
2 TBS Grated Parmesan Cheese
2 TBS fresh chopped Parsley
Additional Salt and Pepper to taste
1/2 C grated fresh Gruyere Cheese
In the skillet on medium high heat:
2 TBS Butter
Heat until melted.
Add:
Onion
Garlic
Thyme
Saute 5 minutes, stirring often.
In a large microwave safe bowl:
Squash
Pumpkin
Water
Cover with plastic wrap and heat until tender, about 5 minutes at 1 minute intervals.
Drain and add to skillet.
Add:
Nutmeg
Salt and Pepper to taste.
Continue cooking for 3 minutes.
Add:
Broth and cook 5 minutes.
Stir in Cream and cook an additional 2 minutes, stirring as it begins to thicken,
In a small microwave safe bowl:
Remaining TBS of Butter
Heat until melted.
Add:
Breadcrumbs
Parmesan
Parsley
Salt and Pepper to taste
Whisk well.
Sprinkle evenly over Squash.
Sprinkle evenly with Gruyere Cheese.
Bake 30 minutes.
Remove from oven and cool 5 minutes.
Enjoy!
Peace in the Kitchen!
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