Amish Cinnamon Bread

I have a collection of Amish and Mennonite Recipe Books. I buy most of them from the MCC ( Mennonite Central Committee) Sale in Kansas. My wife was raised on a Mennonite Farm there. Every year we attend the sale and the first stop I make is the booth with vintage cookbooks. Some of the many that I own are hand written books handed down through generations. Eventually they make it to the Mennonite Sale.
This recipe is adapted from one that came to me from a friend of ours in our hometown in Kansas.
Thank you Connie for sharing this recipe.


Amish Cinnamon Bread.

Here's what you'll need:

Preheat the oven to 350 degrees
2 Loaf Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and kept refrigerated in a jar. I always have it available for all of my baking needs.
The recipe makes 2 Loaves.
No kneading necessary, simply mix the ingredients and bake it!


Batter ingredients.
1 C Butter, softened
2 C Granulated Sugar
2 Eggs
2 C Buttermilk
4 C Flour
2 tsp Baking Soda

Cinnamon/Sugar Mixture.
In a small mixing bowl:
2/3 C Granulated Sugar
2 tsp Cinnamon
Whisk well and set aside.

Bread Batter directions.
In a large Mixing Bowl:
Butter
2 C Granulated Sugar
Eggs
Whisk well by hand.
Add:
Buttermilk
Flour
Baking Soda
Mix well.
Spoon 1/4 of the batter into each pan.
Sprinkle with 3/4 of the Cinnamon/Sugar mixture.
Divide remaining batter into each pan.
Sprinkle each pan equally with the remaining Cinnamon/Sugar mixture.
Gently swirl each pan of batter with a knife.
Bake for 45 - 50 minutes, until a toothpick in the center comes out clean.
Remove pans and cool on a rack for 10 minutes.
Remove bread and place right side up on a rack covered with parchment paper and cool completely.


Enjoy!
Peace in the Kitchen!

Pumpkin Eggnog Filled Muffins

What a great Muffin to celebrate the arrival of Fall and the abundance of Pumpkins.
This is an adapted recipe from The Kitchn.

Here's what you'll need:
Preheat the oven to 375 degrees.
Line a 12 cup muffin tin with paper liners, sprayed lightly with a non stick vegetable cooking spray.

Filling:
8 oz. Cream Cheese, room temperature.
2 Egg Yolks
1/4 C Granulated Sugar
1 tsp Vanilla
1 TBS Dark Rum
3/8 tsp Nutmeg
1/8 tsp Cinnamon

Muffins:
1/2 C Butter, melted and cooled
2 Eggs
1 1/3 C Pure Pumpkin
1 C Brown Sugar
2 TBS Dark Molasses
1 3/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Ginger
1 tsp Cinnamon
1/4 tsp Ground Cloves
A Dash of Black Pepper


Filling directions.
In a Stand Mixer with a paddle attachment:
Cream Cheese
Neat until creamy smooth.
Add:
Egg Yolks
Sugar
Beat for 3 minutes
Add:
Vanilla
Rum
Nutmeg
Cinnamon
Beat just until incorporated.

Muffin directions.
In a large mixing bowl:
Melted Butter
Eggs
Pumpkin
Whisk well, by hand
Add:
Brown Sugar
Molasses
Whisk until smooth.
Gradually Add:
Flour
Baking Soda
Salt
Ginger
Cinnamon
Clove
Black Pepper
Whisk just until combined.
Remove 3/4 C of Batter , set aside.
Spoon the remaining batter evenly among the muffin cups.
With a spoon, create a cavity in the center of the batter and fill the cavities with the Filling mixture.
Top each muffin with 1 TBS of the reserved Batter.

Bake for 25 minutes.
Remove the pan to a rack and cool for 10 minutes.
Remove the muffins and transfer them to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Cheese Balls

Here are a variety of cheese balls to serve as an appetizer at your Christmas Party.

Serve Cheese Balls with a variety of Hard Crackers.

Cheddar Cheese and Pecan

2 - 8 oz. packages of Cream Cheese, room temperature.
1 - 1 oz. package of Dried Ranch Dressing Mix
2 1/2 C Shredded Cheddar Cheese
1 1/2 C Chopped Pecans

In a Mixing Bowl:
Cream Cheese
Mix and soften with a Blending Fork.

Add:
Dressing Mix
Cheddar Cheese.
Mix until softened and combined well.

Shape into a Ball.
Roll in Pecans.

Cover and refrigerate for at least 30 minutes and keep refrigerated
until ready to serve.

Serve with Hard Crackers.

Enjoy!
Peace in the Kitchen!



Goat Cheese with Chive, Cucumber and Shallots.

Cheese Ball:
2 tsp Olive Oil
4 large Shallots, diced
4 oz. Cream Cheese, room temperature
6 oz. Goat Cheese, room temperature
2 TBS Minced Chives
1/2 C Diced Cucumber (seeds removed) Cut the in half lengthwise and scoop out the seeds with a spoon)
Salt and Pepper to taste

Coating:
2 TBS Poppy Seeds
2 TBS Sesame Seeds
1 tsp Caraway Seeds
1 tsp Fleur de Sel (French Sea Salt)
1/2 tsp cracked Black Pepper

In a skillet on medium heat:
Poppy Seeds
Sesame Seeds
Caraway Seeds
Toast about 3 minutes.
Transfer to a small bowl.
Add:
Salt and Pepper.
Stir well to combine.


Cheese Ball.

In a skillet on medium - low heat:
Olive oil
Shallots
Salt to taste
Stir and saute for 15 minutes.
Remove from heat and cool completely.

In a Food Processor:
Cream Cheese
Goat Cheese
Pulse to combine well, scrape sides as needed.
Add:
Chives
Shallots
Cucumber
Pulse about 5 times to incorporate the ingredients.
Salt and Pepper to taste.
Transfer to plastic wrap, seal and refrigerate at least 2 hours. Can be made several days in advance and kept refrigerated.
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.

Enjoy!
Peace in the Kitchen!




Blue Cheese and Candied Almonds and Walnuts.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Sheet Pan lined with Parchment Paper

Cheese Ball.
1/3 pound of Soft Blue Cheese, your choice.
4 oz. Cream Cheese, room temperature
Honey
Salt and Pepper

Coating.
2 TBS Water
3 TBS Granulated Sugar
1 TBS Brown Sugar
1/2 tsp Cinnamon
1/2 tsp Salt
2 Sprigs of Fresh Thyme, strip the leaves and chop + additional for garnish
1/2 C toasted sliced Almonds
1/2 C toasted chopped Walnuts

In a saucepan on medium high heat , make a Simple Syrup:
Water
Granulated Sugar
Bring to a boil until sugar dissolves.
Remove from heat and cool completely.

In a medium mixing bowl:
Brown Sugar
Cinnamon
Thyme Leaves
Add Almonds, Walnuts and Simple Syrup.
Stir to coat well.
Transfer to the Sheet Pan in a single layer.
Bake for 30 minutes, stirring every 10 minutes.
Remove to a rack and cool completely.


Cheese Ball.

In a Food Processor:
Blue Cheese
Cream Cheese
Pulse to combine well, scraping the bowl as needed.
Season to taste with Salt and Pepper.
Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.

Just before serving, roll in the nuts.
Drizzle with Honey.
Sprinkle with additional Thyme Leaves.

Enjoy!
Peace in the Kitchen!


Cheddar, Olive with Dijon, Lemon and Dill.

Cheese Ball.

1/4 pound of Sharp English Farmhouse Cheddar Cheese, finely grated and set aside to reach room temperature.
4 oz. Cream Cheese, softened
1 C pitted Green Olives, roughly chopped.
1 TBS finely grated Lemon Zest
A pinch of Cayenne Pepper
1 tsp Dijon Mustard
Salt and Pepper to taste

Coating:
1/2 C finely chopped and well packed fresh Dill

Cheese Ball.

In a Food Processor:
Cheddar Cheese
Cream Cheese
Pulse to combine well.
Scraping the bowl as needed.
Add:
Olives
Lemon Zest
Cayenne Pepper
Dijon Mustard
Pulse a few more times.
Add:
Salt and Pepper to taste.
Mix to combine well.

Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.

Just before serving:
Roll in Dill.
Transfer to a serving platter with the crackers.

Enjoy!
Peace in the Kitchen!

Baked Brie with Homemade Spiced Cranberry Sauce

Here's an appetizer for a Christmas Party.
It makes a beautiful presentation for a Holiday Party.

Here's what you'll need:
Preheat the oven to 425 degrees.
A baking dish to hold the Brie. We have a ceramic Brie Cheese Baking dish. You can use a pie plate.

1 - 8oz. round of Brie Cheese, room temperature.
1/3 C Spiced Cranberry Sauce, recipe to follow.
2 TBS Brown Sugar
1 tsp Vanilla
1 tsp Orange Zest
1/8 tsp Nutmeg
1/4 C Roasted, chopped Hazelnuts.
Fresh Rosemary Sprigs for garnish.
An assortment of crackers


Remove a thin layer of the rind on the top of the cheese.
Remove a small amount of the cheese to create a shallow hollow in the top, to hold a bit of the cranberry sauce.
Place the cheese in the baking dish.

If using a canned Cranberry Sauce:
1/3 C Cranberry Sauce
Brown Sugar
Vanilla
Orange Zest
Mix well.
Or you can make the homemade Spiced Cranberry Sauce at the end of this recipe. I use the homemade recipe.

Top the Brie with Spiced Cranberry Sauce and sprinkle it with the Hazelnuts.
Bake for 8 to 12 minutes.
Garnish with a sprig of fresh Rosemary.
Serve warm on a variety of crackers.

Enjoy!
Peace in the Kitchen!

Homemade Spiced Cranberry Sauce:

1 - 12oz. bag of Whole Fresh Cranberries, rinse and drain.
1/2 C Honey
1 TBS Brown Sugar
1 - 2" Cinnamon Stick
4 Green Cardamom Pods
1/4 tsp Nutmeg
1/8 tsp ground Cloves
3/4 C Water
1 TBS Orange Zest
2 TBS finely chopped Candied Ginger
1 TBS Grand Marnier

In a  medium Saucepan on medium - low heat:
Cranberries
Honey
Brown Sugar
Cinnamon Stick
Cardamom Pods
Nutmeg
Clove
3/4 C Water
Cover and simmer for 10 minutes.
Add:
Orange Zest
Ginger
Grand Marnier
Stir well.
Remove the Cardamom Pods and the Cinnamon Stick.
Transfer to a bowl and cool completely.
Refrigerate covered until ready to use.

Enjoy!
Peace in the Kitchen!

Tex - Mex Chocolate Latte

This is a great Fall and Winter Latte with a kick. We like spice in Texas.

This recipe is for one Latte.

1 Shot of Espresso ( if you don't have an espresso machine you can use Medaglia d'Oro instant Espresso Coffee).
2 tsp Cocoa Powder ( I use Hershey's Special Dark)
A Pinch of Cayenne Pepper, to taste.
1/2 C Heavy Cream
1/2 C Whole Milk

In a large Pyrex Measuring Cup:
Espresso
Cocoa Powder
Cayenne
Pepper
Whisk well.

Heat the Cream and Milk in a Saucepan on the stove or in a microwave oven.
Add Milk to the Coffee and whisk well.
Pour into a coffee mug and reheat in the microwave.
Sprinkle with additional Cocoa Powder.

Enjoy!
Peace in the Kitchen!

Jalapeño Cranberry Cornbread Pudding with Whiskey Sauce

This is such a great Texas dessert. I've included my personal recipe for Jalapeño Cranberry Cornbread that's used in this recipe and the recipe for Whiskey Sauce.

Jalapeño Cranberry Cornbread Pudding.

Here's what you'll need:
1 recipe of my Cornbread. (to follow)
1 recipe of Whiskey Sauce (to follow)
For the Pudding:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish sprayed with a non stick vegetable cooking spray.

Jalapeño Cranberry Cornbread Recipe:
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet

2 TBS Vegetable Oil and 2 TBS Butter

3 C Marie Callender's Cornbread Mix ( if you don't have Marie Callender's available, make your favorite Cornbread batter and add Jalapeño, Cilantro and Dried Cranberries to the batter.)

1 1/2 C Water

3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.

1/2 C Dried Cranberries

Melt Butter and Oil in the Skillet, in the preheated oven.

In a bowl:

Mix Cornbread mix and Water, blend well.

Fold in the Jalapeno/Cilantro Paste and Cranberries.
Pour the batter into the heated skillet and bake for 45 minutes 

Pudding Recipe:

1 C  (2" cubes) of the prepared Jalapeño Cranberry Cornbread
8 TBS  Butter
2 C Heavy Cream
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 TBS Vanilla
1 1/2 tsp Salt
5 Large Eggs

In a Saucepan on medium - high heat:
Melt Butter and cook until begins to turn golden brown.
Remove from heat
Add:
Heavy Cream
Whisk well.
Add:
Granulated Sugar
Brown Sugar
Vanilla
Salt
Whisk until both Sugars dissolve.
Add:
Eggs
Whisk until incorporated.

Spoon the Cornbread cubes into the baking dish.
Pour the batter over the Cornbread.
Bake covered for 30 minutes.
Uncover and continue to bake for 30 minutes more.
Remove the dish to a rack to cool for 10 minutes.

Serve with Whiskey Sauce.

Whiskey Sauce:
1 1/2 C Granulated Sugar, divided
1/4 C Water
1/2 C Heavy Cream
8 TBS Butter, cubed
1/4 C Whiskey
1/4 tsp Salt
1/4 tsp Nutmeg
1 Large Egg

In a Saucepan on medium-high heat:
1 C Sugar
Water
Cook 3 minutes, stirring constantly.
Continue cooking for 10 minutes, without stirring.
Remove from heat.
Add:
Cream
Butter
Whiskey
Salt
Nutmeg

In a  large heatproof bowl:
Egg
1/2 C Sugar
Whisk well.
Slowly whisk Cream Sauce into the Egg mixture.
Return to Saucepan and reheat for 2 minutes, stirring constantly until it begins to thicken.
Drizzle over individual servings of the Pudding.

Enjoy!
Peace in the Kitchen!

Lane Cake

This is the famous cake from the film To Kill A Mockingbird. Every baker in Georgia and Alabama says that this is the finest cake developed in Southern Kitchens.
The Frosting is a bit difficult for the beginning baker. Read the directions several times prior to making it. Follow the instructions perfectly.
The first recipe does not include Bourbon or Coconut. This recipe is from the Farm Journal Country Cookbook.
I've included a second version of the cake with Bourbon and Coconut.

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

Version #1.

Cake:
1C Butter
2 C Sugar
3 1/4 C sifted Flour
2 tsp Baking Powder
1 C Whole Milk
1 tsp Vanilla
8 Egg Whites, stiffly beaten

Filling:
1/2 C Butter
1 C Sugar
8 Egg Yolks, beaten
1 C Raisins, chopped
1 C chopped Pecans
1 tsp Vanilla

Frosting
2 1/2 C Sugar
1/8 tsp Salt
1/3 C Dark Corn Syrup
2/3 C Water
2 Egg Whites, beaten until foamy.
1 tsp Vanilla

Cake instructions:
In a large mixing bowl:
Butter
Sugar
Cream together with a hand mixer.

In a bowl, sift together:
Flour
Baking Powder.
Whisk well.
Add alternately, with Milk and Vanilla, to the Creamed Mixture.
Fold in, by hand, the Egg Whites.
Pour evenly into the cake pans.
Bake until Golden Brown. (there is no time indicated in this vintage recipe)
Remove pans to a rack and cool for 5 minutes.
Transfer cakes to the rack and cool completely.
Make the filling.

Filling instructions:
In a mixing bowl:
Cream together the Butter with an electric hand mixer.
Add:
Egg Yolks and cook in a double boiler until thick, stirring often.

Fold in:
Raisins
Pecans
Vanilla

Spread the filling between the cake layers.

Frosting instructions:
In a mixing bowl:
Sugar
Salt
Corn Syrup
Water
Dissolve the Sugar and Salt in the Water.
Transfer to a saucepan on medium heat.
Cook until it reaches the boiling point on a candy thermometer.
Set aside.
Pour 3 TBS of the mixture into a large Mixing Bowl containing the Egg Whites.
Beat with a hand mixer until stiff, but not dry.
Add Vanilla.
Beat until incorporated.
Return the saucepan to medium heat.
Boil the Syrup mixture to 240 degrees, or until it spins a thread at least 10" long when dropped from the edge of a spoon.
Gently pour the Syrup over the Egg Whites while beating continuously until thick, cooled and spreadable.
Spread over the cake.
If the frosting becomes too hard, add a drop or two of hot water.
This frosting does not form a crust that cracks when the cake is cut.
This makes enough for a 3 layer (9") cake.

Enjoy!
Peace in the Kitchen!


Version #2.
Lane Cake:

Cake:

1. 3 1/2 C cake flour
2. 2 tsp cream of tartar
3. 2 tsp baking soda
4. 1/4 tsp salt
5. 1 C whole milk, room temperature
6. 1 tsp vanilla 
7. 16 TBS ( 2 sticks) ( 1/2 pound) unsalted butter, softened
8. 2 C  granulated sugar
9. 8 large egg whites, room temperature.

 

FILLING:

1. 12 large egg yolks
2. 1 1/2 C sugar
3. 12 TBS (1 1/2 sticks) (6 ounces) unsalted butter, melted and cooled
4. 1 1/2 C  finely chopped pecans
5. 1 1/2 C finely chopped raisins
6. 1 1/2 C freshly grated coconut
7. 1/2 C bourbon
8. 1 1/2 tsp vanilla 
9. 1/4 tsp salt

1. Preheat the oven to 325°. Brush the pans well with Pan Release Mix. Equal parts of Crisco, Vegetable Oil, Flour. I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2. Sift the flour, cream of tartar, baking soda and salt into a medium bowl. In a small pitcher, combine the milk and vanilla. In a large bowl, beat the butter on medium speed until creamy. Slowly add the sugar and beat until light and fluffy, scraping down the sides of the bowl. On low speed, alternately add the dry ingredients and the milk in 3 batches. Beat the batter until smooth, scraping down the sides of the bowl as necessary.
3. In another bowl, using clean beaters, beat the egg whites until they form soft peaks. Stir one-third of the egg whites into the cake batter to lighten it. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain.
4. Pour the batter into the cake pans and smooth the tops. Tap the pans lightly on a work surface to release any air bubbles. Bake the cakes on the middle and lower racks of the oven for about 30 minutes, shifting the pans halfway through, until the tops spring back when pressed lightly and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pans for 5 minutes, then invert the cakes onto a wire rack to cool completely. Peel off the paper.
5. In a large saucepan, combine the egg yolks and sugar and stir until smooth. Add the melted butter and cook over moderate heat, stirring, until thick enough to coat the back of a spoon, about 6 minutes; do not let it boil. Stir in the pecans, raisins and coconut and cook for about 1 minute. Add the bourbon, vanilla and salt and let cool to lukewarm.
6. Place a cake layer on a serving plate, right side up, and spread with 1 1/4 C of the filling. Repeat with a second cake layer and another 1 1/4 C of filling. Top with the last cake layer and frost the cake with the remaining filling. Let the cake cool completely before serving.