My mother made this dessert often. It was one of my favorites. I think it was served for every special occasion , Holidays, Graduation, Anniversaries, Birthdays, Funerals....... almost every time our family had a gathering my mother made it. I still love it.
Cherry Dessert:
1 - 21oz. can of Cherry Pie Filling
1 - 14 oz. can of Sweetened Condensed Milk
1 - 20 oz. can of Crushed Pineapple, drained
1 - 8 oz. tub of Frozen Cool Whip, thawed
1 C Miniature Marshmallows.
In the 60's recipes were very easy to prepare:
Stir all of the ingredients together in a large serving bowl.
Cover and refrigerate overnight.
Enjoy!
Peace in the Kitchen!
Saturday, May 23, 2015
Curried Honey Vinaigrette
Just another new Vinaigrette that I had in Florida. I previously posted a Fresh Blueberry Vinaigrette.
I'm vegetarian and I eas a lot of salad and I love trying new dressings.
Curried Honey Vinaigrette:
1/3 C Olive Oil
1/4 C Balsamic Vinegar
3 TBS Honey
1 tsp Curry Powder
1/4 tsp Chile Powder (this is not the same as Cayenne Powder) I either use a product labeled Chile Powder or our favorite Chimayo Heirloom Chile Powder that we get from Chimayo, New Mexico.
Salt and Pepper to taste
Enjoy!
Peace in the Kitchen!
I'm vegetarian and I eas a lot of salad and I love trying new dressings.
Curried Honey Vinaigrette:
1/3 C Olive Oil
1/4 C Balsamic Vinegar
3 TBS Honey
1 tsp Curry Powder
1/4 tsp Chile Powder (this is not the same as Cayenne Powder) I either use a product labeled Chile Powder or our favorite Chimayo Heirloom Chile Powder that we get from Chimayo, New Mexico.
Salt and Pepper to taste
Enjoy!
Peace in the Kitchen!
Fresh Blueberry Vinaigrette
We recently spent time in Rosemary Beach, Florida. The food was amazing. I had some incredible salads. One of them had a this dressing on it.
Fresh Blueberry Vinaigrette:
3/4 C Fresh Blueberries
1/4 C Olive Oil
1/4 C Balsamic Oil
1/4 C Brown Rice Vinegar
1 tsp Dijon Mustard
Salt and Pepper to taste
Puree all of the ingredients in a Blender or a Food Processor until smooth.
Enjoy!
Peace in the Kitchen!
Fresh Blueberry Vinaigrette:
3/4 C Fresh Blueberries
1/4 C Olive Oil
1/4 C Balsamic Oil
1/4 C Brown Rice Vinegar
1 tsp Dijon Mustard
Salt and Pepper to taste
Puree all of the ingredients in a Blender or a Food Processor until smooth.
Enjoy!
Peace in the Kitchen!
Tropical Fruit Salad
This recipe is part of my All American Picnic recipes post. I respoted it as an individual recipe to share.
The recipe is very forgiving and you can certainly customize it.
See NOTE below.
Tropical Fruit Salad:
2 Ripe Bananas, sliced
4 Kiwis, sliced, 1 C
1 Papaya, diced, 1C
Pineapple Chunks, 4C
Mango, diced, 2C
Coconut, fresh grated, 1C ( I used chipped Coconut. it looks better)
Seedless Grapes, halved. Add as many or as few as you like.
2 peeled sectional Oranges
Mix the fruit together in a container and top with the following dressing:
1/4 C Coconut Milk (it comes in a can and it has the consistency of Sweetened Condensed Milk) You shouldn't be able to shake it like the liquid Coconut Milk. It's thick, but there's liquid on the bottom. It separates. I only use the thick creamy part that rises to the top. You can remove it from the can and whip the top to create a great whipped Coconut cream. It can be used a dip for fruit. You can also put it all in a bowl and whip it together with the liquid. It's very versatile.
1 TBS Fresh Key Lime Juice
1TBS Fresh Lemon Juice
NOTE:
I cut all of my fruit the size of the pineapple chunks, except for the Bananas. I added the sliced Bananas just before serving.
I added an entire Papaya, which was more than 1 C.
I added 3 additional Kiwis.
I used 2 Mangoes
I added additional Coconut.
I did not increase the recipe of the Dressing.
Enjoy!
Peace in the Kitchen!
The recipe is very forgiving and you can certainly customize it.
See NOTE below.
Tropical Fruit Salad:
2 Ripe Bananas, sliced
4 Kiwis, sliced, 1 C
1 Papaya, diced, 1C
Pineapple Chunks, 4C
Mango, diced, 2C
Coconut, fresh grated, 1C ( I used chipped Coconut. it looks better)
Seedless Grapes, halved. Add as many or as few as you like.
2 peeled sectional Oranges
Mix the fruit together in a container and top with the following dressing:
1/4 C Coconut Milk (it comes in a can and it has the consistency of Sweetened Condensed Milk) You shouldn't be able to shake it like the liquid Coconut Milk. It's thick, but there's liquid on the bottom. It separates. I only use the thick creamy part that rises to the top. You can remove it from the can and whip the top to create a great whipped Coconut cream. It can be used a dip for fruit. You can also put it all in a bowl and whip it together with the liquid. It's very versatile.
1 TBS Fresh Key Lime Juice
1TBS Fresh Lemon Juice
NOTE:
I cut all of my fruit the size of the pineapple chunks, except for the Bananas. I added the sliced Bananas just before serving.
I added an entire Papaya, which was more than 1 C.
I added 3 additional Kiwis.
I used 2 Mangoes
I added additional Coconut.
I did not increase the recipe of the Dressing.
Enjoy!
Peace in the Kitchen!
Thursday, May 21, 2015
Peach Rhubarb Cornmeal Cake
One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake. The recipe is on the blog. Here's another version of a Cornmeal Cake.
Peach Rhubarb Cornmeal Cake
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform 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.
Heavy Duty Aluminum Foil: Tightly wrap the bottom and sides of the pan to seal the juices in as the cake bakes.
2 C of 1/4" ripe Peach slices. (3 - 4 Peaches)
1 1/2 C of 1/4" pieces of Rhubarb
1 tsp Lemon Juice
1 C Granulated Sugar, divided
8 TBS Butter, room temperature
1 1/3 C Flour
1/2 C Cornmeal
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
1/3 C Dark Brown Sugar
3 Large Eggs, room temperature
1/3 C Orange Juice (freshly squeezed)
1 TBS Pure Vanilla
In a large mixing bowl:
Peaches
Rhubarb
Lemon Juice
1/4 C Granulated Sugar
Gently toss to coat well and set aside for at least 5 minutes. Stir occasionally.
In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Whisk well and set aside.
In a Stand Mixer on medium speed,with a paddle attachment:
Butter
Brown Sugar
Remaining Granulated Sugar
Beat 5 minutes.
Add:
Eggs
Beat until fully incorporated.
Add:
Orange Juice
Mix just until combined well, at least 1 minute.
Reduce to low speed and gradually add the Flour mixture.
Mix just until incorporated, so not over mix.
Arrange the Peach slices in the bottom of the pan.
Arrange the Rhubarb over the peaches.
Evenly distribute all of the juice in the pan.
Spoon the batter evenly over the fruit.
Bake for 35 - 45 minutes.
The top should be golden brown and a tooth pick in the center should come out clean.
Remove the pan to a rack for 10 minutes.
Release the Pan from the bottom.
Invert the cake onto a serving platter and allow to cool completely.
Garnish each serving with Whipped Cream or Vanilla Ice Cream.
Enjoy!
Peace in the Kitchen!
Peach Rhubarb Cornmeal Cake
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform 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.
Heavy Duty Aluminum Foil: Tightly wrap the bottom and sides of the pan to seal the juices in as the cake bakes.
2 C of 1/4" ripe Peach slices. (3 - 4 Peaches)
1 1/2 C of 1/4" pieces of Rhubarb
1 tsp Lemon Juice
1 C Granulated Sugar, divided
8 TBS Butter, room temperature
1 1/3 C Flour
1/2 C Cornmeal
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
1/3 C Dark Brown Sugar
3 Large Eggs, room temperature
1/3 C Orange Juice (freshly squeezed)
1 TBS Pure Vanilla
In a large mixing bowl:
Peaches
Rhubarb
Lemon Juice
1/4 C Granulated Sugar
Gently toss to coat well and set aside for at least 5 minutes. Stir occasionally.
In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Whisk well and set aside.
In a Stand Mixer on medium speed,with a paddle attachment:
Butter
Brown Sugar
Remaining Granulated Sugar
Beat 5 minutes.
Add:
Eggs
Beat until fully incorporated.
Add:
Orange Juice
Mix just until combined well, at least 1 minute.
Reduce to low speed and gradually add the Flour mixture.
Mix just until incorporated, so not over mix.
Arrange the Peach slices in the bottom of the pan.
Arrange the Rhubarb over the peaches.
Evenly distribute all of the juice in the pan.
Spoon the batter evenly over the fruit.
Bake for 35 - 45 minutes.
The top should be golden brown and a tooth pick in the center should come out clean.
Remove the pan to a rack for 10 minutes.
Release the Pan from the bottom.
Invert the cake onto a serving platter and allow to cool completely.
Garnish each serving with Whipped Cream or Vanilla Ice Cream.
Enjoy!
Peace in the Kitchen!
Gingerbread in a Loaf Pan with Orange flavored Whipped Cream
I was reviewing recipes that I've had in a folder, waiting to be posted, and I came across this one. We love Gingerbread and there are so many varieties. I keep testing and baking and trying to compare recipes and come up with a favorite. Here's one that we love. Maybe the fact that it's made in a loaf pan makes it unique, as opposed to a shallow pan.
Gingerbread in a Loaf Pan with Orange flavored Whipped Cream
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf 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. It's a foolproof pan release.
1 1/2 C Flour
1 TBS Ground Ginger
`/2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Salt
1/4 tsp Allspice
1/4 tsp Ground Cloves
1/2 C Buttermilk
2 tsp Pure Vanilla
8 TBS Butter, room temperature
1 C Dark Brown Sugar
1/2 C Lyle's Black Treacle (I prefer this to Dark Molasses, however, you can use Dark Molasses if you can't find Black Treacle) I use Lyle's Golden Syrup whenever a recipe calls for Corn Syrup. It's the only syrup that I use in my Pecan Pie recipe.
2 Large Eggs, room temperature
In a medium mixing bowl:
Flour
Ginger
Baking Soda
Cinnamon
Salt
Allspice
Clove
Whisk well.
In a small bowl:
Buttermilk
Vanilla
Whisk well.
During the preparation stage, don't over mix the batter after adding each ingredient to the Butter and Sugar.
In a Stand Mixer with a Paddle Attachment, on medium speed:
Butter
Brown Sugar
Beat 5 minutes.
Add:
Molasses
Mix just until incorporated.
Add:
Eggs
Mix just until incorporated.
Scrape the bowl.
Add:
1/3 of the dry ingredients an mix on low just until incorporated.
Add:
1/2 of the Buttermilk.
Mix until smooth.
Add:
another 1/3 of Flour and mix well.
Add:
Remaining Buttermilk
Mix well.
Add:
Remaining Flour and mix until fully incorporated and smooth.
Pour the batter into the pan.
Bake for 45 minutes.
A toothpick in the center should come out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a rack to cool completely.
Serve each slice with a dollop of Orange Whipped Cream.
Orange Whipped Cream:
1 C Heavy Cream
2 TBS Granulated Sugar
1/2 tsp Vanilla
1 tsp Fresh Orange Juice
1 tsp Orange Zest
In a bowl with an electric hand mixer:
Beat the Cream to soft peak.
Add:
Sugar
Vanilla
Orange Juice
Beat until stiff peak.
Fold in Zest by hand.
Enjoy!
Peace in the Kitchen!
Gingerbread in a Loaf Pan with Orange flavored Whipped Cream
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf 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. It's a foolproof pan release.
1 1/2 C Flour
1 TBS Ground Ginger
`/2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Salt
1/4 tsp Allspice
1/4 tsp Ground Cloves
1/2 C Buttermilk
2 tsp Pure Vanilla
8 TBS Butter, room temperature
1 C Dark Brown Sugar
1/2 C Lyle's Black Treacle (I prefer this to Dark Molasses, however, you can use Dark Molasses if you can't find Black Treacle) I use Lyle's Golden Syrup whenever a recipe calls for Corn Syrup. It's the only syrup that I use in my Pecan Pie recipe.
2 Large Eggs, room temperature
In a medium mixing bowl:
Flour
Ginger
Baking Soda
Cinnamon
Salt
Allspice
Clove
Whisk well.
In a small bowl:
Buttermilk
Vanilla
Whisk well.
During the preparation stage, don't over mix the batter after adding each ingredient to the Butter and Sugar.
In a Stand Mixer with a Paddle Attachment, on medium speed:
Butter
Brown Sugar
Beat 5 minutes.
Add:
Molasses
Mix just until incorporated.
Add:
Eggs
Mix just until incorporated.
Scrape the bowl.
Add:
1/3 of the dry ingredients an mix on low just until incorporated.
Add:
1/2 of the Buttermilk.
Mix until smooth.
Add:
another 1/3 of Flour and mix well.
Add:
Remaining Buttermilk
Mix well.
Add:
Remaining Flour and mix until fully incorporated and smooth.
Pour the batter into the pan.
Bake for 45 minutes.
A toothpick in the center should come out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a rack to cool completely.
Serve each slice with a dollop of Orange Whipped Cream.
Orange Whipped Cream:
1 C Heavy Cream
2 TBS Granulated Sugar
1/2 tsp Vanilla
1 tsp Fresh Orange Juice
1 tsp Orange Zest
In a bowl with an electric hand mixer:
Beat the Cream to soft peak.
Add:
Sugar
Vanilla
Orange Juice
Beat until stiff peak.
Fold in Zest by hand.
Enjoy!
Peace in the Kitchen!
Monday, May 18, 2015
Tex - Mex Red Organic Quinoa served as a Side Dish or Main Dish Salad.
Here's a really nice Side Dish or Main Dish Salad.
If served as a salad, I would add slices of Avocado and a dollop of Sour Cream. You can also add Dried Cranberries, Fresh Blueberries and Chopped Pecans.
Tex - Mex Quinoa
1 TBS Olive Oil
2 Cloves of Garlic, minced
1 1/4 C Vegetarian Chicken Broth
1 C Organic Red Quinoa, uncooked and rinsed
1 (14.5oz.) can of Ro-Tel Tomatoes
1 (15.5oz.) can of Black Beans, drained and rinsed
1 1/2 C Corn
1/2 tsp Cumin
1 tsp Adobo Seasoning
1/4 C Chopped Fresh Cilantro
Garnish:
Shredded Queso Quesadilla
In a large saucepan on medium high:
Oil, until hot
Add:
Garlic
Broth
Quinoa
Tomatoes
Beans
Corn
Cumin
Adobo Seasoning
Reduce to simmer and cook for 25 minutes, stirring occasionally.
Fold in Cilantro just before serving.
Garnish individual servings with Shredded Cheese.
Enjoy!
Peace in the Kitchen!
If served as a salad, I would add slices of Avocado and a dollop of Sour Cream. You can also add Dried Cranberries, Fresh Blueberries and Chopped Pecans.
Tex - Mex Quinoa
1 TBS Olive Oil
2 Cloves of Garlic, minced
1 1/4 C Vegetarian Chicken Broth
1 C Organic Red Quinoa, uncooked and rinsed
1 (14.5oz.) can of Ro-Tel Tomatoes
1 (15.5oz.) can of Black Beans, drained and rinsed
1 1/2 C Corn
1/2 tsp Cumin
1 tsp Adobo Seasoning
1/4 C Chopped Fresh Cilantro
Garnish:
Shredded Queso Quesadilla
In a large saucepan on medium high:
Oil, until hot
Add:
Garlic
Broth
Quinoa
Tomatoes
Beans
Corn
Cumin
Adobo Seasoning
Reduce to simmer and cook for 25 minutes, stirring occasionally.
Fold in Cilantro just before serving.
Garnish individual servings with Shredded Cheese.
Enjoy!
Peace in the Kitchen!
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