Vegetable Tian in a Cast Iron Casserole Dish

This is another version of a Vegetable Tian. I previously posted one that you can search.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cast Iron Roaster, a Rectangular or Oval Cast Iron Casserole Dish. They just need to be shallow, not a deep pot.

1/2 C Olive Oil
3 Cloves of Garlic, minced
Salt and Pepper to taste
1 TBS Chopped Fresh Thyme
1 TBS Chopped Fresh Parsley
2 Zucchini, Sliced 1/4".
3 Tomatoes, sliced 1/4".
2 small Eggplants, sliced 1/4 ". (do not peel)
2 Sweet Onions, sliced
2 C Fresh Parmesan Cheese, grated

In a large mixing bowl:
Oil
Garlic
Salt
Pepper
Thyme
Parsley
Whisk well.

Add:
Zucchini
Tomato
Eggplant
Gently toss to coat well.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
During this time, shake the bowl a few times to distribute the Oil.

Drain the Oil from the bowl into the Cast Iron Dish.
Heat it on the stove over medium heat.
Add the Onions and salute them just until soft (about 5 minutes).
Remove the pan from the heat.

Remove the onions with a slotted spoon and spread them evenly in the pan. Reserve the Marinade.

Layer the remaining vegetables upright, in rows.
Start with a row of Eggplant, then a row of Tomatoes and then a row of Zucchini. (the rows start at the front of the dish and run horizontally across the dish.
Repeat the rows until the pan is filled from front to back.

Drizzle the remaining Marinade over the vegetables.
Sprinkle with Parmesan Cheese.

Bake for 45 minutes. The top should be golden brown.

Enjoy!
Peace in the Kitchen!

Cinnamon Bun Cake from Mom's Pantry Kitchen

Another great recipe from Mom's Pantry Kitchen.

http://www.momspantrykitchen.com/cinnamon-bun-cake.html

Enjoy!
Peace in the Kitchen!

Peace Cake

This was made in my Silicone Peace Symbol Cake Pan. The Cake was made with a Confetti Cake Mix and filled with Fresh Strawberries, it was delicious.

1 C good thoughts
1 C kind deeds
1 C consideration for others
2 C sacrifice
2 C well beaten faults
3 C forgiveness

Mix thoroughly.
Add tears of joy, sorrow and sympathy.
Flavor with love, kind services and peace.

Fold in 4 C of prayer and faith.
Blend well.
Fold into daily life.
Bake well with the warmth of human kindness.
Serve with a smile anytime.
It will satisfy the hunger of starved souls!

Or if you have the Peace Cake Pan like I do, make a cake!

Enjoy!
Peace in the Kitchen!

Blackberry Jam and Pecan Cake with homemade Blackberry Sauce

This is a Bundt Cake served with a Homemade Blackberry Sauce. It can be topped with Vanilla Ice Cream or Whipped Cream along with the Sauce.

I use a simple designed Bundt Cake Pan. You don't want a pan with intricate detail.

Here's what you'll need:

Preheat the oven to 350 degrees. (just to roast the pecans)  The temperature will be lowered to 325 to bake the cake. Place them on a sheet pan to roast.

1 - 10" / 12 C Bundt Pan brushed well 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.

1 1/2 C Pecans, roasted in a 350 degree oven for 8 - 10 minutes. Remove and cool completely, set aside.

Reduce the oven temperate to 325 degrees to bake the cake.

1 1/2 C Granulated Sugar

16 TBS (2 sticks) Butter, softened.

4 Eggs

3 C Flour

2 TBS Unsweetened Cocoa

1 tsp Cinnamon

1/2 tsp Salt

1/2 tsp Allspice

1/4 tsp Nutmeg

1 C Buttermilk

1 tsp Baking Soda

1 1/2 C Blackberry Jam. I use Bonne Maman.

2 tsp Vanilla

In a stand mixer with a paddle attachment:

Sugar

Butter

Beat for 3 - 5 minutes.

Add:

Eggs

Beat just until combined.

Keep it in the mixer for later use.

In a medium mixing bowl:

Flour

Cocoa

Cinnamon

Salt

Allspice

Nutmeg

Whisk well and set aside.

In a small bowl:

Buttermilk

Baking Soda

Whisk well and set aside.

In the Stand Mixer with the Butter / Sugar:

Alternate Flour mixture with Buttermilk mixture.

Beat on low, just until combined.

Add:

Jam

Vanilla

Beat just until combined.

Fold in Pecans by hand.

Pour batter into the pan.

Bake for 1 hour to 1 hour 15 minutes, until a toothpick in the center comes out clean.

Remove the pan to a rack and cool for 10 minutes.

Invert the cake onto a parchment paper lined rack to cool completely.

Transfer to a serving platter.

Serve individual slices topped with Homemade Blackberry Sauce.

Blackberry Sauce:

2/3 C Granulated Sugar

2 tsp Cornstarch

1/2 tsp Salt

1 1/4 C smashed fresh Blackberries.

1/3 C Blackberry Jam

In a saucepan on medium heat:

Sugar

Cornstarch

Salt

Whisk well

Add:

Blackberries

Jam

Cook until it boils.

Remove and cool completely.

Enjoy!

Peace in the Kitchen!

Maple Syrup Muffins

I wanted to add some information on Maple Syrup before I post this recipe. It can be confusing when it comes to choosing a good Maple Syrup for any recipes.
I would consider this to be a good Hippy in the Kitchen recipe!

Maple Syrup Grades:

Breakfast Syrups are not made from Maple Sap at all. You know the brands that you buy for your Pancakes and Oatmeal.

Canada has 3 grades of syrup:
AA / Extra Light
A / Light
B / Medium
C / Amber
D / Dark

America has 2 grades of syrup:

A / Premiere meant for eating
B / Dark meant for looking
Basically, if you want a good Maple Syrup for Pancakes and Oatmeal, choose A.
For Baking , choose B.


Maple Syrup Muffins:

Here's what you'' need:
Preheat the oven to 350 degrees.
1 - 10 cup Muffin Tin brushed well 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.

2 Large Eggs
1/2 C Grade B Maple Syrup
1/2 C Plain Yogurt
2 TBS Butter, melted
1 C Rolled Oats
1 C Flour
1/2 tsp Salt
1 TBS Baking Powder
1 C Chopped Pecans

In a large mixing bowl:
Eggs
Maple Syrup
Yogurt
Butter
Whisk well.

In a small bowl:
Oats
Flour
Salt
Baking Powder
Whisk well.

Add the dry ingredients to the wet ingredients.
Mix just until incorporated.
Fold in the Pecans.

Evenly distribute among 10 cups of a Muffin Tin.
Bake for 25 minutes.

Enjoy!
Peace in the Kitchen!

Baked Asparagus Omelette

I make Omelettes often for Sunday breakfast. I also make them for dinner. I must admit that I learned to make them a- la Julia Child. I think her method is the best. I have a French Steel Status Pan and I only make Omelettes in it. If you haven't seen Julia's method, I suggest you check it out. You'll never make Omelettes another way.
This is just another way to create an Omelette. It's a very simple recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Pie Pan, rubbed well with Butter


Baked Asparagus Omelette:

2 TBS Butter (this is in addition to the Butter for the Pie Pan)
2 C  cooked Asparagus cut into 1" pieces.
6 Eggs, beaten
Salt and Pepper to taste
1 TBS Fresh chopped Dill

In the Pie Pan:
Fill with the Asparagus.
Add the Eggs.
Salt and Pepper to taste.
Sprinkle evenly with the Dill.
Break up the Butter into small pieces and dot the surface.

Bake for 20 minutes.

Enjoy!
Peace in the Kitchen!

Broccoli Bake

I know it's just another casserole, but a Broccoli casserole is pretty yummy.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish, heavily buttered.

Broccoli Bake:

2 - (10 - 12 oz.) packages of frozen chopped Broccoli, thawed and drained well.
4 Green Onions, diced
3  Ribs of Celery, diced
1 Red Bell Pepper, diced
1 small onion, diced
4 TBS Butter
1 can of Cream of Mushroom Soup
1/2 C Italian Herb Bread Crumbs
1/2 C grated Sharp Cheddar Cheese

Cook Broccoli according to package instructions.

In a Saucepan on medium heat:
Heat Butter until melted.

Add:
Onion
Celery
Bell Pepper
Saute until soft.

Add:
Broccoli
Soup
Bread Crumbs
Mix Well
Salt and Pepper to taste.

Transfer to the casserole dish.
Sprinkle with Cheese
Bake for 20 minutes.

Enjoy!
Peace in the Kitchen!