Friday, January 9, 2015
Ambrosia Salad
I should have posted this during the Holidays. My mother always made this for Christmas. She probably got the recipe from my Grandmother or Aunt Faye.
It's a very common recipe and if you like Ambrosia you probably have a recipe for it.
I'm posting this so I can have it in my collection of favorite recipes.
1 C Heavy Cream
1 TBS Granulated Sugar
4 oz. Sour Cream
3 C Miniature Marshmallows
6 Clementine Oranges, separate the segments.
1- 8 oz. can of Pineapple Chunks, drained
1 C Flaked Coconut
1 C Chopped Pecans
1 C Chopped Walnuts
1/2 C Maraschino Cherries
In a Stand Mixer with a Whisk attachment:
Cream
Sugar
Beat until stiff peak.
Add Sour Cream and continue to beat until fully incorporated.
Fold in by hand:
Marshmallows
Orange Segments
Pineapple
Coconut
Pecans
Walnuts
Cherries
Mix well by hand.
Spoon into a clear Trifle Bowl, cover and refrigerate for at least 2 hours.
Stir well just before serving.
Enjoy!
Peace in the Kitchen!
Individual Baked Huevos Rancheros
I love Huevos Rancheros. Texas Restaurants serve amazing Huevos Rancheros. I generally make them from scratch, without a recipe. However, when I saw this recipe from Food and Wine, I knew I would make it for our family.
Here's what you'll need:
Preheat the oven to 400 degrees.
4 individual shallow Gratin Dishes
1/4 C Olive Oil
1 small Onion, diced
1/2 Green Bell Pepper. diced
1 Jalapeno, seeded and finely minced
1 Clove of Garlic, finely minced
1/2 tsp Dried Oregano
Salt and Pepper to taste
1 - 15 oz. can of Tomato Sauce
1/4 C Water
3 C of Tortilla Chips
8 Large Eggs
1 C Shredded Monterey Jack Cheese
Sauce
In a saucepan on medium heat:
Heat the Oil
Add:
Onion
Bell Pepper
Jalapeno
Garlic
Oregano
Season with Salt and Pepper
Cook for 5 minutes, stirring often.
Add:
Tomato Sauce
Water
Simmer for 5 minutes.
Divide the Sauce evenly in the Gratin Dishes.
Arrange the Tortilla Chips around the perimeter of each Dish. Stand them up.
Crack two Eggs into each dish on top of the Sauce.
Sprinkle each dish evenly with the Cheese.
Place them on a Sheet Pan and Bake for 15 - 20 minutes.
Serve hot.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 400 degrees.
4 individual shallow Gratin Dishes
1/4 C Olive Oil
1 small Onion, diced
1/2 Green Bell Pepper. diced
1 Jalapeno, seeded and finely minced
1 Clove of Garlic, finely minced
1/2 tsp Dried Oregano
Salt and Pepper to taste
1 - 15 oz. can of Tomato Sauce
1/4 C Water
3 C of Tortilla Chips
8 Large Eggs
1 C Shredded Monterey Jack Cheese
Sauce
In a saucepan on medium heat:
Heat the Oil
Add:
Onion
Bell Pepper
Jalapeno
Garlic
Oregano
Season with Salt and Pepper
Cook for 5 minutes, stirring often.
Add:
Tomato Sauce
Water
Simmer for 5 minutes.
Divide the Sauce evenly in the Gratin Dishes.
Arrange the Tortilla Chips around the perimeter of each Dish. Stand them up.
Crack two Eggs into each dish on top of the Sauce.
Sprinkle each dish evenly with the Cheese.
Place them on a Sheet Pan and Bake for 15 - 20 minutes.
Serve hot.
Enjoy!
Peace in the Kitchen!
Crock Pot Vegetarian Italian Soup
Crock Pot Vegetarian Italian Soup
Although this recipe is vegetarian, non vegetarians can use sausage and beef broth.
I refer to rough chopped in the recipe, I like my vegetables chunky.
2 TBS Olive Oil
1 1/2 pounds of Vegetarian Bulk Sausage ( I use Lightlife Gimme Lean Ground Sausage) I have also added 1 - 14 oz package of Tofurky Kielbasa Polish Style Vegetarian Sausage cut in 1" pieces and browned in Oil.
2 cloves of Garlic, minced
2 Onions, roughly chopped
2 - 16 oz cans of Diced Tomatoes, with juice
1 1/4 C Chianti or Hearty Burgundy Wine
5 C Vegetarian Beef Broth
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
2- Zucchinis, roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper, roughly chopped
3 TBS Chopped Fresh Parsley
1 pound of Orechiette Pasta
1- 10 oz package of frozen chopped Spinach, thawed and squeezed dry in paper towels.
Salt and Pepper to taste
In a 6 Quart Cast Iron Enamel Casserole or a very large Stock Pot on medium heat:
Heat the Oil
Saute Sausage until browned.
Add:
Garlic
Onion
Cook for 2 minutes
Add:
Tomatoes
Wine
Broth
Basil
Oregano
Stir well.
Add:
Zucchini
Green Bell Pepper
Red Bell Pepper
Parsley
Pasta
Spinach
Salt and Pepper to taste
Mix well .
Transfer to a Slow Cooker .
Cook covered on low for 4 - 6 hours.
Enjoy!
Peace in the Kitchen!
Although this recipe is vegetarian, non vegetarians can use sausage and beef broth.
I refer to rough chopped in the recipe, I like my vegetables chunky.
 |
| This is a 6 Qt. Cast Iron Enamel Casserole |
 |
| Large Crock Pot |
2 TBS Olive Oil
1 1/2 pounds of Vegetarian Bulk Sausage ( I use Lightlife Gimme Lean Ground Sausage) I have also added 1 - 14 oz package of Tofurky Kielbasa Polish Style Vegetarian Sausage cut in 1" pieces and browned in Oil.
2 cloves of Garlic, minced
2 Onions, roughly chopped
2 - 16 oz cans of Diced Tomatoes, with juice
1 1/4 C Chianti or Hearty Burgundy Wine
5 C Vegetarian Beef Broth
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
2- Zucchinis, roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper, roughly chopped
3 TBS Chopped Fresh Parsley
1 pound of Orechiette Pasta
1- 10 oz package of frozen chopped Spinach, thawed and squeezed dry in paper towels.
Salt and Pepper to taste
In a 6 Quart Cast Iron Enamel Casserole or a very large Stock Pot on medium heat:
Heat the Oil
Saute Sausage until browned.
Add:
Garlic
Onion
Cook for 2 minutes
Add:
Tomatoes
Wine
Broth
Basil
Oregano
Stir well.
Add:
Zucchini
Green Bell Pepper
Red Bell Pepper
Parsley
Pasta
Spinach
Salt and Pepper to taste
Mix well .
Transfer to a Slow Cooker .
Cook covered on low for 4 - 6 hours.
Enjoy!
Peace in the Kitchen!
Pound Cake! Southern Living's version of an easy Dump Cake in a Bundt Pan
This is a Dump Cake version of Pound Cake. It's easy and delicious. It can be enjoyed plain or with garnishes that I've recommended at the end of the recipe.
Dump Cakes are very American. I have several recipes for the Iconic Dump Cake on my Blog.
Make sure all of the ingredients are at room temperature before making the cake. And then...... dump all of the ingredients in the bowl of a Stand Mixer with a paddle attachment. It's easy.
Here's what you'll need:
Preheat the oven to 325 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour)
I start with 1 C of each, mix well and refrigerate in a jar.
I always have it available for all of my baking needs.
It's the only mix I use for cake release. It works with all intricate Bundt Pan designs.
4 C Flour
3 C Granulated Sugar
1 Pound (4 sticks) Butter, room temperature
3/4 C Whole Milk, room temperature
6 Large Eggs, room temperature
3 tsp Vanilla
In a Stand Mixer with a Paddle Attachment, on low speed:
Flour
Sugar
Butter
Milk
Eggs
Vanilla
Beat on low speed for 1 minute.
Increase speed for an additional 2 minutes.
Pour the batter into the pan.
Bake for 1 hour 30 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a Parchment Paper lined rack and cool completely.
Serve with these garnish options:
Dust with Confectioner's Sugar
Lemon or Vanilla Glaze
Rum or Bourbon Sauce
Raspberry Jam
Whipped Cream
Vanilla Ice Cream
Enjoy!
Peace in the Kitchen!
Wednesday, January 7, 2015
Fig Cake
I love Figs and Fig Preserves and I like this Fig Cake. When I serve them I spread some additional Fig Preserves over the top and dust each cake with Confectioner's Sugar. I have an incredible recipe on the blog for a stuffed Fig appetizer. This recipe makes 2 - 8" round cakes.
Here's what you'll need:
Preheat the oven to 350 degrees.
2- 8" round cake pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
3 Large Eggs
1 C granulated Sugar
1 C Vegetable Oil
1/2 C Buttermilk
1 tsp Vanilla
2 C Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1/2 tsp ground Cloves
1/2 tsp Nutmeg
1 1/2 C Fig Preserves + additional for a glaze.1/2 C Applesauce
1 C chopped Pecans
In a large mixing bowl with an electric hand mixer:
Eggs
Sugar
Oil
Beat until mixed well.
Add:
Buttermilk
Vanilla
Mix well.
In a large mixing bowl:
Flour
Baking Soda
Salt
Cinnamon
Clove
Nutmeg
Whisk well.
Add this to the Egg mixture.
Beat just until combined.
Fold in , by hand:
Fig Preserves
Applesauce
Pecans
Pour batter evenly into the 2 cake pans.
Bake for 45 minutes
A toothpick in the center should come out clean.
Remove from oven to a rack and cool for 10 minutes.
Invert the cakes onto the rack and cool completely.
Transfer each cake to a serving platter and evenly spread a layer of additional Fig Preserves on each cake and dust them with confectioner's sugar. I use a small sieve to evenly dust the cakes with the sugar.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
2- 8" round cake pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
3 Large Eggs
1 C granulated Sugar
1 C Vegetable Oil
1/2 C Buttermilk
1 tsp Vanilla
2 C Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1/2 tsp ground Cloves
1/2 tsp Nutmeg
1 1/2 C Fig Preserves + additional for a glaze.1/2 C Applesauce
1 C chopped Pecans
In a large mixing bowl with an electric hand mixer:
Eggs
Sugar
Oil
Beat until mixed well.
Add:
Buttermilk
Vanilla
Mix well.
In a large mixing bowl:
Flour
Baking Soda
Salt
Cinnamon
Clove
Nutmeg
Whisk well.
Add this to the Egg mixture.
Beat just until combined.
Fold in , by hand:
Fig Preserves
Applesauce
Pecans
Pour batter evenly into the 2 cake pans.
Bake for 45 minutes
A toothpick in the center should come out clean.
Remove from oven to a rack and cool for 10 minutes.
Invert the cakes onto the rack and cool completely.
Transfer each cake to a serving platter and evenly spread a layer of additional Fig Preserves on each cake and dust them with confectioner's sugar. I use a small sieve to evenly dust the cakes with the sugar.
Enjoy!
Peace in the Kitchen!
Tuesday, January 6, 2015
Hippy Muffins and Cookies
Hippy Muffins and Cookies
There were definitely some iconic baked goods in the Hippy community. They were usually considered to be healthy, natural, organic, etc!
Here are a few recipes that I believe are considered to be 60's Hippy recipes.
Taylor Camp Muffins:
I named these but I don't think I can take the time to explain it.
Maybe someone that reads this knows the story.
This is a classic Hippy Muffin Recipe.
Non Stick Cooking Spray ( yes it was around in the 60's and 70's)
1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest
Spray a 12 C Muffin Tin with Cooking Spray
Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt
In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest
Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.
Enjoy!
Peace in the Kitchen!
Hippy Baked Oatmeal Muffins
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 6 Cup Muffin Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 C Old Fashioned Oats
1/2 C Mashed Ripe Banana
1/2 C Pumpkin Puree
1/3 C Almond Milk
1/3 C Dried Cranberries
1/4 C Slivered Almonds
2 TBS Almond Milk
3 TBS Pure Maple Syrup
1/2 tsp Almond Extract
1/4 tsp Salt
In a large mixing bowl:
Banana
Pumpkin
Almond Butter
Mash together well.
Add:
Cranberries
Milk
Maple Syrup
Almond Extract
Salt
Mix wel.
Fold in Oats and Almonds.
Use a Large Scoop and fill each cup.
Bake 20 minutes.
Remove the pan to a rack for 5 minutes.
Transfer the muffins to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Sunflower Cookies:
This recipe was shared with me by my Niece.
Thank you Jennifer for this groovy recipe!
Preheat the oven to 350 degrees.
Parchment Paper lined Sheet Pans
1/2 C Vegetable Oil
1/2 C Honey
2 Eggs, beaten
1/2 tsp salt
1 1/2 C Shredded Coconut
1 C Sunflower Seeds
1 tsp Vanilla
Mix all ingredients together in a bowl in the order they are listed,
Mix well by hand.
If the dough seems to be too thick, add additional Honey.
Use a small cookie scoop and drop the dough onto a
cookie sheet lined with parchment paper or Silpat.
Bake at 350 degrees for 10 minutes.
Enjoy!
Peace in the Kitchen!
Vegan Hippy Cookies
This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.
3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon
Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.
Bake at 350 degrees for 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
There were definitely some iconic baked goods in the Hippy community. They were usually considered to be healthy, natural, organic, etc!
Here are a few recipes that I believe are considered to be 60's Hippy recipes.
Taylor Camp Muffins:
I named these but I don't think I can take the time to explain it.
Maybe someone that reads this knows the story.
This is a classic Hippy Muffin Recipe.
Non Stick Cooking Spray ( yes it was around in the 60's and 70's)
1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest
Spray a 12 C Muffin Tin with Cooking Spray
Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt
In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest
Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.
Enjoy!
Peace in the Kitchen!
Hippy Baked Oatmeal Muffins
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 6 Cup Muffin Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 C Old Fashioned Oats
1/2 C Mashed Ripe Banana
1/2 C Pumpkin Puree
1/3 C Almond Milk
1/3 C Dried Cranberries
1/4 C Slivered Almonds
2 TBS Almond Milk
3 TBS Pure Maple Syrup
1/2 tsp Almond Extract
1/4 tsp Salt
In a large mixing bowl:
Banana
Pumpkin
Almond Butter
Mash together well.
Add:
Cranberries
Milk
Maple Syrup
Almond Extract
Salt
Mix wel.
Fold in Oats and Almonds.
Use a Large Scoop and fill each cup.
Bake 20 minutes.
Remove the pan to a rack for 5 minutes.
Transfer the muffins to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Sunflower Cookies:
This recipe was shared with me by my Niece.
Thank you Jennifer for this groovy recipe!
Preheat the oven to 350 degrees.
Parchment Paper lined Sheet Pans
1/2 C Vegetable Oil
1/2 C Honey
2 Eggs, beaten
1/2 tsp salt
1 1/2 C Shredded Coconut
1 C Sunflower Seeds
1 tsp Vanilla
Mix all ingredients together in a bowl in the order they are listed,
Mix well by hand.
If the dough seems to be too thick, add additional Honey.
Use a small cookie scoop and drop the dough onto a
cookie sheet lined with parchment paper or Silpat.
Bake at 350 degrees for 10 minutes.
Enjoy!
Peace in the Kitchen!
Vegan Hippy Cookies
This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.
3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon
Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.
Bake at 350 degrees for 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
Saturday, January 3, 2015
Smoky Mountain Pie from Mom's Pantry Kitchen
I often receive recipes from Mom's Pantry Kitchen. She has given me permission to re post her recipes when I am absolutely crazy about them. I have many on my blog. I could re write them, which is very time consuming, or simply re post the link. It's easy for me and it introduces my readers to Mom's Pantry Kitchen. She has her own cookbooks and I have a few recipes in one of them. Thank you , as always, Mom's Pantry Kitchen! Sharing recipes makes the job of food blogging fun!
I love this Pie!
http://www.momspantrykitchen.com/smoky-mountain-pie.html
Enjoy!
Peace in the Kitchen!
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