The perfect Icing Technique to Flood Icing for Sugar Cookies

Here's a video demonstrating how to ice the perfect Sugar Cookie. Achieve perfectly frosted cookies with this technique from Whitney Wright, the Deputy Food Director of Southern Living.

icing-sugar-cookies-video

Enjoy!
Peace in the Kitchen!

Maple Pecan Cake

I have many recipes for fall inspired cakes. This is a simple cake with a lot of flavor.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8"X 8" pan brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and 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. It's a fool proof release and works with the most intricate Bundt Pan designs!

1 2/3 C Flour
1 C packed Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Pure Maple Syrup
1/3 C Vegetable Oil
1 tsp White Vinegar
1 C chopped Pecans
Confectioner's Sugar for dusting.

Serving Options:
Whipped Cream
Vanilla Ice Cream


In a Stand Mixer with a Paddle Attachment:

Flour
Brown Sugar
Baking Soda
Salt
Maple Syrup
Oil
Vinegar
Beat to combine well.

Fold in Pecans, by hand.
Spoon into the pan.
Bake for 35 - 40 minutes.
Remove the pan and place it on a rack to cool completely.
Dust with Confectioner's Sugar.

Serve with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!

Molasses Cream Cheese Stuffed French Toast, My favorite Christmas Morning French Toast recipe and Praline French Toast Casserole

We have our favorite Christmas Morning French Toast . I'll repost it at the end of this one.

Molasses Cream Cheese Stuffed French Toast.

Here's what you'll need:
1 - large non stick skillet, cast iron skillet or cast iron griddle.

2 - 8oz. packages of Cream Cheese, softened to room temperature.
1/4 C Molasses
1/2 C Chopped Pecans
6 Large Eggs, beaten
1/4 C Whole Milk
1 tsp Ground Cinnamon
1/8 tsp Nutmeg
1/2 tsp Vanilla
1 Loaf of Cinnamon Raisin Bread Bread cut into 1/2" slices.
Butter for grilling.
Confectioner's Sugar for Dusting.

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Beat until smooth and creamy.
Slowly add Molasses.
Fold in Pecans, by hand.
Set aside.

In a large mixing bowl:
Eggs
Milk
Cinnamon
Nutmeg
Vanilla
Whisk well, by hand.
Set aside

Spread 1/2" thick layer of Molasses Cream Cheese on 6 slices of the Bread.
Top each slice with another piece of Bread.

Melt 1 TBS of Butter in the a skillet or on a griddle.
Dip each sandwich in the Egg mixture to coat each side.
Grill them until golden brown, about 3 minutes on each side.

Wipe out the skillet or griddle and repeat with each sandwich, adding additional Butter as needed.
Slice the toasted sandwiches on the diagonal to serve.
Serve warm, dusted with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!



This is one of our favorite Christmas Morning Recipes.

Overnight Christmas Morning French Toast:

1 (8oz) package of Cream Cheese
12 day old Croissants
18 Eggs
1 1/2 C Heavy Cream
1 TBS vanilla
1/2 tsp Nutmeg
1/2 tsp cinnamon
1 stick (8TBS) of Butter, melted + additional for greasing the pan
Pure Maple Syrup
Confectioner'sSugar

Heavily butter a 9"X13" casserole dish.
Slice Croissants in half, horizontally.
Layer them cut side up in the dish.
Drop pieces of Cream Cheese in between the layers.

In a bowl:
Eggs
Melted Butter
Heavy Cream
Vanilla
Nutmeg
Cinnamon
Whisk Well
Pour over the Croissants.
Bake at 350 degrees for 45 minutes to 1 hour.
Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!



This is another Best of the Best Recipes!
What a great aroma to wake up to on Christmas morning.

Praline French Toast Casserole:

8 Eggs
1 1/2 C Heavy Cream
1/3 C Maple Syrup ( the good stuff)
1/3 C Packed Brown Sugar
10 - 12  1/2" slices of French Country Bread

Topping:

1 Stick of Butter
1/2 C Packed Brown Sugar
2/3 C Maple Syrup
2 C Chopped Pecans

(I never said it was healthy)

Generously butter a 9"X13" Casserole Dish

In a bowl, whisk together:
Eggs
Heavy Cream
Maple Syrup
Sugar

Place Bread slices in the Casserole dish and cover with the Egg mixture
Cover the dish with plastic wrap and let it sit overnight in the refrigerator
Remove and let it reach room temperature

Topping:
Melt the Butter in a saucepan
Add Sugar and Maple Syrup and cook for 1-2 minutes
Stir in the Pecans
Pour over the Bread
Bake at 350 for 45-55 minutes
Allow to rest for 10 minutes before serving

In my book, I wrote WOW!

Enjoy!
Peace in the Kitchen!

Smoked Gouda Cheese and Sun Dried Tomato Muffins

I love these muffins. That's all!
Or maybe I should add that I love Smoked Gouda Cheese in Savory recipes.

Here's what you'll need:
Preheat the oven to 375 degrees
1 - Muffin Pan, either sprayed with a non stick vegetable spray or lined with paper liners and sprayed.
I have a cast iron muffin pan.

This recipe make 10 muffins.

2 C Flour
2 tsp Baking Powder
1 TBS Dry Mustard
1/2 tsp Salt
1/4 tsp Black Pepper
1 C Whole Milk
2 Eggs, beaten
4 TBS Butter, melted
3 TBS Minced Sun Dried Tomatoes in Oil, drained.
1/4 C Chopped Chives
1 C Shredded Smoked Gouda Cheese

In a large mixing bowl:
Flour
Baking Powder
Mustard
Salt
Pepper
Whisk well.

In a large Mixing bowl:
Milk
Eggs
Butter
Tomatoes
Chives
Whisk well.
Add this slowly to the dry ingredients.
Stir just until combined.

Gently fold in the Cheese by hand.
The texture of the batter should be lumpy.
Spoon into the pan.

Bake 25 minutes.
A toothpick in the center should come out clean.

Transfer the pan to a rack to cool for 10 minutes
Remove the muffins to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Christmas Ginger Scones

This is not an intimidating recipe. I used to think that making Scones was like trying to make French Macarons. I certainly learned that making Macarons can be accomplished, however they are still difficult. However, if you want to make homemade, tasty Scones, these are easy.

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lines ti Parchment Paper.

2 C Flour
3 TBS Brown Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Ginger
1/2 tsp Ground Cloves
1/2 tsp Allspice
1/2 tsp Cinnamon
4 TBS Cold Butter, cubed
1/3 C Molasses
1 Egg Yolk, beaten
1/4 C Heavy Cream
Granulated Sugar and Nutmeg for dusting.

In a large mixing bowl:
Flour
Brown Sugar
Baking Powder
Baking Soda
Salt
Ginger
Cloves
Allspice
Cinnamon
Whisk well.
Cut in Butter with a Pastry Knife until it forms coarse crumbles.
Make a well in the center and set aside.

In a medium mixing bowl:
Molasses
Egg Yolk
Heavy Cream
Whisk well.
Add this to the well of the dried ingredients.
Stir with a blending fork just until combined. Don't over work the dough.
Transfer the dough to a floured surface and knead about 10 - 12 turns, until it's smooth.
Pat the dough, by hand, into an 8" Circle and cut into 8 wedges.
Sprinkle each Scone with a dusting of Sugar and Nutmeg.
Bake for 12 - 15 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the Scones to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Holiday Orange Spiced Coffee

If you're a coffee lover, you might look forward to all of the holiday coffee flavors that come out once a year........ Gingerbread, Pumpkin, Peppermint Mocha and Egg Nog.

Here's a different twist to a tasty holiday coffee created by Kraft Foods. This recipe is made in a Drip Coffee Maker.

I have recipes for other flavored coffees, on the blog.

Holiday Orange Spiced Flavored Coffee:

1/3 C of your favorite Coffee Grounds. (we like French Roast)

1/2 tsp Cinnamon

1/8 tsp Ground Cloves

1/4 C of a good English Orange Marmalade

3 C Water

This is prepared the same as if preparing a pot of coffee in you Drip Coffee Maker:

In the filter basket:

Coffee Grounds

Cinnamon

Cloves

You don't have to mix it.

Add the Orange Marmalade to the empty Coffee Pot.

Fill the reservoir with the Water and brew as usual.

Stir to mix well when it's done brewing.

Serve hot with cream
It definitely needs cream to mellow out the spices.

Enjoy!

Peace in the Kitchen!

Tex - Mex Onion Casserole

I have so many recipes with Onions. I have an entire recipe book about Onions.
This casserole has a kick of heat to it. That's how we like it in Texas.

Tex - Mex Onion Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 - 2 quart casserole dish (I make mine in a 2 quart Terra Cotta Bram)

Tex - Mex Onion Casserole.

6 TBS Butter, divided
3 Large Vidalia / Sweet Onions, roughly chopped
2 C shredded Pepper Jack Cheese or Hatch Jack Cheese
1 C Italian Herb Bread Crumbs
2 Large Eggs
3/4 C Heavy Cream
1 tsp Salt
1/8 tsp Black Pepper
1/2 tsp Cayenne Pepper
1 - 4oz. can of Diced Green Chiles, slightly drained.


In a skillet on medium heat:
Melt 4 TBS of the Butter
Add Onions and sauté until tender.

In the Casserole Dish, layer in the following order:
1/2 of the Onions
1 C of the Cheese
1/2 of the Bread Crumbs
Remaining Onions
Remaining Cheese

In a mixing bowl:
Eggs
Cream
Salt
Black Pepper
Cayenne Pepper
Green Chiles
Whisk well
Pour into the casserole.

In a small skillet:
Melt the remaining 2 TBS of Butter.
Add remaining Bread Crumbs and sauté until golden brown.
Sprinkle evenly over the casserole.
Bake for 25 - 30 minutes.

Enjoy!
Peace in the Kitchen!