Just another Corn Pudding, or is it?
I just added this to my collection of Corn recipes.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking dish, sprayed with a vegetable non stick cooking spray.
1 - 9" X 13" baking dish for a water bath.
A Hand Mixer
A Food Processor
Aluminum Foil
Corn Cake.
8 TBS (1stick) Butter, room temperature
1/3 C Masa Harina Flour
1/4 C Water
1 1/2 C Corn kernels, fresh, canned or frozen and thawed.
1/4 C Cornmeal
1/3 C Granulated Sugar
2 TBS Heavy Cream
1/4 tsp Salt
1/2 tsp Baking Powder
In a large mixing bowl, with an electric mixer:
Butter
Beat until creamy smooth.
Add:
Masa Harina
Water
Beat just until well mixed.
In a Food Processor:
Corn
Pulse a few times, leaving it chunky.
Fold into the batter, by hand.
In another bowl:
Cornmeal
Sugar
Heavy Cream
Salt Baking Powder
Whisk well until combined.
Stir this into the Corm Mixture, by hand.
Pour into the pan.
Cover tightly with Aluminum Foil.
Place this pan in a water bath: (the 9" X 13" pan filled with 1/3 of the way with water.)
Bake for 1 hour.
Remove from oven to cool slightly.
Use a large Cookie Scoop to serve.
Enjoy!
Peace in the Kitchen!
Sunday, November 16, 2014
Saturday, November 15, 2014
Individual Christmas Fig Cakes with Almond Hard Sauce
I loved being in England during the Holiday Season. It makes me think of Dickens and A Christmas Carol. I love the idea of an English Figgy Pudding at Christmas.
I love Fig recipes and these cakes are perfect for a Christmas gathering with friends and family.
These are served with a Hard Almond Sauce.
Here's what you'll need:
Preheat the oven to 350 degrees
2 - 12 Cup Mini Muffin Tins 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. It keeps forever!
2 C Flour
1 C Granulated Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Ground Cloves
1 C Vegetable Oil
3 Large Eggs
1 C Buttermilk
1/2 tsp Almond Extract
1 C Bonne Maman Fig Preserves
1/2 C Chopped Pecans
1 Recipe of Almond Hard Sauce. (recipe to follow)
In a large mixing bowl:
Flour
Sugar
Baking Soda
Salt
Cinnamon
Clove
Whisk well by hand.
Add to the Flour bowl with an electric hand mixer:
Oil, gradually.
Beat until blended.
Add:
Eggs, one at a time.
Beat just until incorporated.
Add:
Buttermilk
Almond Extract
Beat just until well blended.
Fold in by hand:
Fig Preserves
Pecans
Spoon into the Muffin Tins, 3/4 full.
Bake for 15 - 18 minutes.
A toothpick in the center should come out clean.
Remove the pans to a rack and cool for 5 minutes.
Invert the cakes to the rack and cool completely.
Pipe the tops with Almond Hard Sauce.
Almond Hard Sauce.
16 TBS (2 sticks) Butter, room temperature.
2 C sifted Confectioner's Sugar
1 1/2 tsp Almond Extract
In a large mixing bowl with an electric hand mixer, carefully beat together:
Butter
Confectioner's Sugar
Beat until creamy on medium speed.
Add Almond Extract and continue beating just until incorporated.
Place Sauce in a Piping Bag with your choice of tip and garnish the tops of each cake with the sauce.
Enjoy!
Peace in the Kitchen!
I love Fig recipes and these cakes are perfect for a Christmas gathering with friends and family.
These are served with a Hard Almond Sauce.
Here's what you'll need:
Preheat the oven to 350 degrees
2 - 12 Cup Mini Muffin Tins 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. It keeps forever!
2 C Flour
1 C Granulated Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Ground Cloves
1 C Vegetable Oil
3 Large Eggs
1 C Buttermilk
1/2 tsp Almond Extract
1 C Bonne Maman Fig Preserves
1/2 C Chopped Pecans
1 Recipe of Almond Hard Sauce. (recipe to follow)
In a large mixing bowl:
Flour
Sugar
Baking Soda
Salt
Cinnamon
Clove
Whisk well by hand.
Add to the Flour bowl with an electric hand mixer:
Oil, gradually.
Beat until blended.
Add:
Eggs, one at a time.
Beat just until incorporated.
Add:
Buttermilk
Almond Extract
Beat just until well blended.
Fold in by hand:
Fig Preserves
Pecans
Spoon into the Muffin Tins, 3/4 full.
Bake for 15 - 18 minutes.
A toothpick in the center should come out clean.
Remove the pans to a rack and cool for 5 minutes.
Invert the cakes to the rack and cool completely.
Pipe the tops with Almond Hard Sauce.
Almond Hard Sauce.
16 TBS (2 sticks) Butter, room temperature.
2 C sifted Confectioner's Sugar
1 1/2 tsp Almond Extract
In a large mixing bowl with an electric hand mixer, carefully beat together:
Butter
Confectioner's Sugar
Beat until creamy on medium speed.
Add Almond Extract and continue beating just until incorporated.
Place Sauce in a Piping Bag with your choice of tip and garnish the tops of each cake with the sauce.
Enjoy!
Peace in the Kitchen!
Friday, November 14, 2014
White Chocolate, Cranberry and Pistachio Fudge
There was something about this fudge recipe that looked and sounded like it would be a great holiday treat. I adapted this recipe from Chocolate Chocolate and More. I received it from a fellow blogger.
I'm not a big fan of Fudge, other than basic chocolate, but I would make this one.
Here's what you'll need:
1 - 8" X 8" pan lined with parchment paper, hanging over all four sides. I cut two separate pieces that overlap in the pan and hang over the sides by 2". This will help to lift the fudge out of the pan when it's set.
A Candy Thermometer (optional)
3 C White Chocolate Chips
3 C Granulated Sugar
3/4 C (12 TBS) Butter, cubed
A dash of Salt
1 C Heavy Cream
1 tsp Vanilla
1/2 C Dried Cranberries
1/2 C Chopped Pistachio Nuts
In a Stand Mixer with a whisk attachment:
White Chocolate Chips (have this ready for the next step)
I a large saucepan on medium heat:
Sugar
Butter
Salt
Heavy Cream
Heat until the Butter is melted, stirring occasionally.
Continue heating until it comes to a rolling boil.
Boil for 4 minutes, stirring continuously ,set a timer for the exact time. (You could use a candy thermometer at this stage to make sure it reaches 230 degrees)
Watch it carefully at this stage so it doesn't boil over. This is where the large saucepan is necessary.
Pour the Hot Sugar mixture into the mixing bowl on medium speed for at least 2 minutes, until the Chocolate is completely melted.
Add:
Vanilla
Cranberries
Pistachio Nuts
Mix just until combined.
Pour into the prepared pan and refrigerate for at least 2 hours.
Lift the Fudge from the pan onto a cutting surface.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
I'm not a big fan of Fudge, other than basic chocolate, but I would make this one.
Here's what you'll need:
1 - 8" X 8" pan lined with parchment paper, hanging over all four sides. I cut two separate pieces that overlap in the pan and hang over the sides by 2". This will help to lift the fudge out of the pan when it's set.
A Candy Thermometer (optional)
3 C White Chocolate Chips
3 C Granulated Sugar
3/4 C (12 TBS) Butter, cubed
A dash of Salt
1 C Heavy Cream
1 tsp Vanilla
1/2 C Dried Cranberries
1/2 C Chopped Pistachio Nuts
In a Stand Mixer with a whisk attachment:
White Chocolate Chips (have this ready for the next step)
I a large saucepan on medium heat:
Sugar
Butter
Salt
Heavy Cream
Heat until the Butter is melted, stirring occasionally.
Continue heating until it comes to a rolling boil.
Boil for 4 minutes, stirring continuously ,set a timer for the exact time. (You could use a candy thermometer at this stage to make sure it reaches 230 degrees)
Watch it carefully at this stage so it doesn't boil over. This is where the large saucepan is necessary.
Pour the Hot Sugar mixture into the mixing bowl on medium speed for at least 2 minutes, until the Chocolate is completely melted.
Add:
Vanilla
Cranberries
Pistachio Nuts
Mix just until combined.
Pour into the prepared pan and refrigerate for at least 2 hours.
Lift the Fudge from the pan onto a cutting surface.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Thursday, November 13, 2014
Chocolate, Almond, Apricot Amaretto Log Cookies
Chocolate, Almond, Apricot Amaretto Log Cookies.
This is one of my favorite cookies. The recipe was a finalist in the Dallas Morning News / Central Market Holiday Cookie Baking Contest in 2010.
I created a Bar version of this cookie. I've re posted it at the end of this recipe. It contains 1/3 C Amaretto Liqueur, which you could add to this recipe too. I add it to the Butter and Condensed Milk mixture.`
This is one of my favorite cookies. The recipe was a finalist in the Dallas Morning News / Central Market Holiday Cookie Baking Contest in 2010.
I created a Bar version of this cookie. I've re posted it at the end of this recipe. It contains 1/3 C Amaretto Liqueur, which you could add to this recipe too. I add it to the Butter and Condensed Milk mixture.`
Chocolate, Almond, Apricot Amaretto Log Cookies:
This makes about 6 - 8 logs and 1 dozen cookies per log.
Here's what you'll need:
Preheat the oven to 350 degrees
Waxed Paper
Aluminum Foil
1 pound of Raw Unsalted Almonds with skins on, roasted. (directions to follow)
1 - 14 oz. can of Sweetened Condensed Milk
1/4 pound (1 stick) Butter, melted
1/4 tsp Vanilla
Optional - 1/3 C Amaretto Liqueur
2 - 7 oz. packages of Maria or Mari Lu vanilla cookies, roughly broken.
1 pound of Turkish Apricots, roughly chopped.
2 - 14 oz. packages of Dark Chocolate Candy Melts or Chocolate Chips.
Roast Almonds at 350 degrees in a single layer on a Sheet Pan, lined with Parchment Paper. Cool completely.
In an 8 quart bowl or a Stock Pot:
Condensed Milk
Butter
Vanilla
(Amaretto Liqueur if desired)
Whisk well.
Add:
Cookies
Whole Almonds
Apricots
Mix well, by hand (I use my hands at this step) and form into logs on pieces of waxed paper.
Logs will be approximately 6" long and 1 1/2" in diameter.
Begin by forming a ball and transferring to paper forming into 6 - 8 densely wrapped logs.
Freeze until solid, at least 24 hours.
Melt Chocolate in a microwave safe bowl according to package directions, stirring occasionally.
Remove logs from the freezer, one at a time. Unwrap and place on individual pieces of Aluminum Foil.
Brush each log ,covering completely with melted Chocolate in several coats. (I use a pastry brush)
Wrap the logs in the foil and refrigerate until chocolate is hardened.
Remove from refrigerator, peel away the foil and slice with a serrated knife to form 1/2" cookies.
Enjoy!
Peace in the Kitchen!
Chocolate, Almond, Apricot Amaretto Bars.
This is an original recipe based on another one that I make into a log.
This is a No Bake Recipe.
I've entered both in the Dallas Morning News/Central Market
Holiday Cookie Baking Contest.
The log recipe made the finals two years ago.
1 - 12 ounce box of Vanilla Wafer cookies
1 - pound of Almonds ( with skins on ),roasted. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
1 - pound of Dried Turkish Apricots
1/4 pound of butter, melted
1 - 14 ounce can of sweetened condensed milk
6 ounces of semi sweet chocolate chips. I use Ghirardelli.
6 ounces of dark chocolate chips. I use Ghirardelli bittersweet.
1/3 C Amaretto
1/4 tsp Vanilla
Vegetable cooking spray
1 - 9 x13" Casserole Dish
Aluminum foil
Finely chop the wafers in a food processor
Roughly chop the almond by hand.
Roughly chop the apricots by hand.
In a large stock pot or 8 quart bowl:
Mix the wafers, almonds and apricots together by hand until well combined. I use my hands for this step.
Whisk melted butter and condensed milk together.
Stir in Amaretto and vanilla.
Add this to the cookie mixture and combine well.
Press the mixture evenly into the casserole dish.
Cover with foil and refrigerate 30 minutes.
Melt semi sweet chocolate chips in a microwave and spread over the cookie mixture.
Refrigerate 15 minutes or until firm.
Melt dark chocolate chips in a microwave and spread over the first layer of chocolate.
Cover and refrigerate 15 minutes or until firm.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
This makes about 6 - 8 logs and 1 dozen cookies per log.
Here's what you'll need:
Preheat the oven to 350 degrees
Waxed Paper
Aluminum Foil
1 pound of Raw Unsalted Almonds with skins on, roasted. (directions to follow)
1 - 14 oz. can of Sweetened Condensed Milk
1/4 pound (1 stick) Butter, melted
1/4 tsp Vanilla
Optional - 1/3 C Amaretto Liqueur
2 - 7 oz. packages of Maria or Mari Lu vanilla cookies, roughly broken.
1 pound of Turkish Apricots, roughly chopped.
2 - 14 oz. packages of Dark Chocolate Candy Melts or Chocolate Chips.
Roast Almonds at 350 degrees in a single layer on a Sheet Pan, lined with Parchment Paper. Cool completely.
In an 8 quart bowl or a Stock Pot:
Condensed Milk
Butter
Vanilla
(Amaretto Liqueur if desired)
Whisk well.
Add:
Cookies
Whole Almonds
Apricots
Mix well, by hand (I use my hands at this step) and form into logs on pieces of waxed paper.
Logs will be approximately 6" long and 1 1/2" in diameter.
Begin by forming a ball and transferring to paper forming into 6 - 8 densely wrapped logs.
Freeze until solid, at least 24 hours.
Melt Chocolate in a microwave safe bowl according to package directions, stirring occasionally.
Remove logs from the freezer, one at a time. Unwrap and place on individual pieces of Aluminum Foil.
Brush each log ,covering completely with melted Chocolate in several coats. (I use a pastry brush)
Wrap the logs in the foil and refrigerate until chocolate is hardened.
Remove from refrigerator, peel away the foil and slice with a serrated knife to form 1/2" cookies.
Enjoy!
Peace in the Kitchen!
Chocolate, Almond, Apricot Amaretto Bars.
This is an original recipe based on another one that I make into a log.
This is a No Bake Recipe.
I've entered both in the Dallas Morning News/Central Market
Holiday Cookie Baking Contest.
The log recipe made the finals two years ago.
1 - 12 ounce box of Vanilla Wafer cookies
1 - pound of Almonds ( with skins on ),roasted. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
1 - pound of Dried Turkish Apricots
1/4 pound of butter, melted
1 - 14 ounce can of sweetened condensed milk
6 ounces of semi sweet chocolate chips. I use Ghirardelli.
6 ounces of dark chocolate chips. I use Ghirardelli bittersweet.
1/3 C Amaretto
1/4 tsp Vanilla
Vegetable cooking spray
1 - 9 x13" Casserole Dish
Aluminum foil
Finely chop the wafers in a food processor
Roughly chop the almond by hand.
Roughly chop the apricots by hand.
In a large stock pot or 8 quart bowl:
Mix the wafers, almonds and apricots together by hand until well combined. I use my hands for this step.
Whisk melted butter and condensed milk together.
Stir in Amaretto and vanilla.
Add this to the cookie mixture and combine well.
Press the mixture evenly into the casserole dish.
Cover with foil and refrigerate 30 minutes.
Melt semi sweet chocolate chips in a microwave and spread over the cookie mixture.
Refrigerate 15 minutes or until firm.
Melt dark chocolate chips in a microwave and spread over the first layer of chocolate.
Cover and refrigerate 15 minutes or until firm.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Texas Hill Country Bread
Texas Hill Country Bread.
This recipe has many titles and many options for added ingredients.
I may have something similar to this one already on the blog but I can't remember what I called it. Here's another adapted recipe.
I found my previously posted recipes. It's called Tex - Mex Pull Apart Bread. I posted it at the end . It's very similar to this new one.
One option is the addition of cooked and crumbled breakfast sausage. I use a vegetarian version.
Here's what you'll need:
Preheat the oven to 350 degrees.
1- un greased Bundt Pan, your choice of design. I spray mine with a cooking spray.
The following are pictures of 2 options of biscuits.
16 TBS Butter (2 sticks), melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/4 C Shredded Mozzarella Cheese
1 - 10oz jar of Sliced jalapeno's, drained
1 tsp dried Cilantro
2 - 12 oz. tubes of refrigerated biscuits, each biscuit cut into quarters
In a large bowl:
Butter
Mexican Cheese
Mozzarella Cheese
Jalapeños
Cilantro
Add biscuit quarters and toss well to coat.
Arrange the biscuits in the pan
Bake for 30 minutes
Invert onto a serving platter and serve hot.
Enjoy!
Peace in the Kitchen!
Tex - Mex Pull Apart Bread:
1/2 C butter, melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/2 C Shredded Mozzarella Cheese
1- (10-12 ounce jar) of Pickled Jalapeno Nacho Slices, drained
1 tsp Dried Cilantro or Dried Coriander Seeds
6 Green Onions, sliced. Use all of the onion.
2 - 12 ounce tubes of any refrigerated biscuits, each biscuit cut into quarters.
Combine the first 6 ingredients in a large bowl, mix well
Fold in the biscuit pieces until well combined.
Place the mixture in a Bundt Pan ( your choice of design). coated with vegetable spray
Bake for 30 minutes in a preheated 350 degree oven.
Invert onto a serving platter and accompany with your favorite Salsa for dipping.
Enjoy!
Peace in the Kitchen!
This recipe has many titles and many options for added ingredients.
I may have something similar to this one already on the blog but I can't remember what I called it. Here's another adapted recipe.
I found my previously posted recipes. It's called Tex - Mex Pull Apart Bread. I posted it at the end . It's very similar to this new one.
One option is the addition of cooked and crumbled breakfast sausage. I use a vegetarian version.
Here's what you'll need:
Preheat the oven to 350 degrees.
1- un greased Bundt Pan, your choice of design. I spray mine with a cooking spray.
The following are pictures of 2 options of biscuits.
16 TBS Butter (2 sticks), melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/4 C Shredded Mozzarella Cheese
1 - 10oz jar of Sliced jalapeno's, drained
1 tsp dried Cilantro
2 - 12 oz. tubes of refrigerated biscuits, each biscuit cut into quarters
In a large bowl:
Butter
Mexican Cheese
Mozzarella Cheese
Jalapeños
Cilantro
Add biscuit quarters and toss well to coat.
Arrange the biscuits in the pan
Bake for 30 minutes
Invert onto a serving platter and serve hot.
Enjoy!
Peace in the Kitchen!
Tex - Mex Pull Apart Bread:
1/2 C butter, melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/2 C Shredded Mozzarella Cheese
1- (10-12 ounce jar) of Pickled Jalapeno Nacho Slices, drained
1 tsp Dried Cilantro or Dried Coriander Seeds
6 Green Onions, sliced. Use all of the onion.
2 - 12 ounce tubes of any refrigerated biscuits, each biscuit cut into quarters.
Combine the first 6 ingredients in a large bowl, mix well
Fold in the biscuit pieces until well combined.
Place the mixture in a Bundt Pan ( your choice of design). coated with vegetable spray
Bake for 30 minutes in a preheated 350 degree oven.
Invert onto a serving platter and accompany with your favorite Salsa for dipping.
Enjoy!
Peace in the Kitchen!
Saturday, November 8, 2014
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!
Wednesday, November 5, 2014
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!
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!
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