Crumb Cake Cookies

I'm always in pursuit of cookie recipes for a Holiday Cookie Contest that I enter every year. This one may be a recipe to consider.
It's a cross between a cookie and a coffee cake. It would be a great breakfast cookie too.


Crumb Cake Cookies:

Here's what you'll need:

Preheat the oven to 350 degrees.
Sheet pans lined with parchment paper.
1 - 1 3/4" Cookie Scoop
Set aside a bowl of Confectioner's Sugar and a small sieve for dusting the final cookies.

Cookie ingredients:

10 TBS Butter
1/3 C Shortening
1 C Brown Sugar
1/2 C Granulated Sugar
1 1/2 tsp Cinnamon
2 Large Eggs
2 tsp Vanilla
2 tsp Baking Powder
1 tsp Salt
3 1/3 C Flour

Crumble ingredients:

8 TBS Butter, room temperature
1/3 C Brown Sugar
1/3 C Granulated Sugar
1 tsp Cinnamon
1/2 tsp Salt
1 2/3 C Flour

Topping preparation:

In a mixing bowl with a blending fork:
Butter
Brown Sugar
Cinnamon
Salt
Flour
Mix well to form a crumble.
Refrigerate until needed.


Cookie preparation:

In a Stand Mixer with a Paddle Attachment:
Butter
Shortening
Brown Sugar
Granulated Sugar
Beat 3 - 5 minutes.

Add:
Cinnamon
Eggs
Vanilla
Beat until incorporated.

Add:
Baking Powder
Salt
Flour
Beat just until combined.

Use the cookie scoop and drop the dough 2" apart on the Sheet Pan.
Create an indentation in each cookie with the back of the scoop.
Gently press 1 TBS of Crumble into each cookie.

Bake 9 - 10 minutes.
Remove the pan to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.

Sprinkle the finished cookies with a light dusting of Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Christmas Pound Cake

I love this cake.......... it's about Christmas and that's really what I like! I love recipes that are made during the Holidays, Thanksgiving and Christmas. There are so many recipes that families make every Holiday and pass the recipes down through generations. This is one of those family recipes that should be made every year. It can be a tradition!

Christmas Pound Cake

Here's what you'll need:
Preheat the oven to 325 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.

1 - 16 oz. jar of Red Maraschino Cherries and a jar of Green Maraschino Cherries, drained and finely chopped.
Press between paper towels to absorb any excess liquid.
Set aside.
8 TBS Butter
1 1/3 C Granulated Sugar
3 Large Eggs
1 1/2 C Flour
1/2 tsp Salt
1/8 tsp Baking Soda
1/2 C Sour Cream
1/2 tsp Vanilla

In a large bowl with an electric hand mixer on medium Speed:
Butter
Beat until creamy.
Add Sugar and beat until fully incorporated and smooth.

Add:
Eggs
Beat just until combined.

In a large mixing bowl, sift together:
Flour
Salt
Whisk well.

Fold in all of the Cherries by hand with a silicone spatula.

Add Flour mixture to the Butter mixture alternating with Sour Cream.
Beat on low just until mixed after each addition.

Stir in the Vanilla by hand.
Pour the batter into the pan.
Bake 1 hour.

Remove the pan to a rack to cool for 10 minutes.
Invert the cake onto a rack to cool completely.
Invert again, right side up, onto a serving platter.

Serve with homemade Whipped Cream or Dust each serving with Confectioner's Sugar.


Enjoy!
Peace in the Kitchen!

Fresh Pineapple Gratin

Here's a great summer dessert recipe made with a fresh pineapple.

It's baked and served hot with your choice of vanilla ice cream, whipped cream that could be flavored with a bit of dark rum or served plain.

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - Sheet Pan lined with Parchment Paper

1/2 C Shredded Sweet Coconut

1/2 C Crushed Gingersnaps

1/2 C Finely Crushed Macadamia Nuts

1/2 C Sweetened Condensed Milk

2 TBS Dark Rum 

1 Large Ripe Pineapple, leaves intact and cut in half lengthwise.

Remove the core from each half with a sharp paring knife. 

In a small bowl:

Coconut

Gingersnaps

Macadamia Nuts

Mix well and set aside.

Place the Pineapple Halves on the Sheet Pan cut side up.

Drizzle each half with 2 TBS of the Condensed Milk Mixture.

Sprinkle each half with 1/4 C of the Coconut Mixture.

Drizzle each half with an additional 2 TBS of the Condensed Milk Mixture.

Bake for at least 15 minutes , until golden brown.

Scoop out to serve.

Serve with your choice of Vanilla Ice Cream or Homemade Whipped Cream with a bit of Dark Rum.

Enjoy!

Peace in the Kitchen!

Old Fashioned Cream Cheese Pie

This is a vintage recipe. It's a simple pie that doesn't need any fancy topping........ however I  top it with fresh Berries, your choice of Raspberries, Blueberries, Blackberries or Strawberries.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan

Crust:

1 1/2 C Crushed Graham Crackers
6 TBS Butter, melted
1/4 C Confectioner's Sugar
1 tsp Cinnamon

Filling:

12 oz. Cream Cheese, room temperature
3/4 C Granulated Sugar
2 tsp Pure Vanilla
2 Large Eggs, room temperature


Topping:

1 C Sour Cream
3 1/2 TBS Granulated Sugar
1 TBS Pure Vanilla

In a medium bowl:
Graham Cracker Crumbs
Butter
Sugar
Cinnamon
Whisk well.
Press into the Pie Pan.
Bake 10 minutes.
Remove to a rack to cool completely.

Filing:

In a medium bowl with an electric mixer:
Cream Cheese
Sugar
Vanilla
Eggs
Beat until creamy smooth.
Pour into the crust.
Bake 15 - 20 minutes.
Remove to a rack to cool completely.

Topping:

In a medium bowl:
Sour Cream
Sugar
Vanilla
Whisk until incorporated.
Spread even;y over the filling.
Bake 10 minutes.
Remove the pan to a rack to cool for 10 minutes.
Refrigerate for 30 minutes.

Enjoy!
Peace in the Kitchen!

Nestle Toll House Chocolate Chip Cookies

Here's the original recipe for these cookies.
I'm posting this for my friends around the world.
We have so many friends around the world and they all love Chocolate Chip Cookies.
Now you can make them too!
You can use the translate link on the blog page for this recipe and read it in any language.

Sometimes the "original" is the best!


Here's what you'll need:
Preheat the oven to 375 degrees.

Sheet Pans lined with Parchment Paper


2 1/4 C Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 C  (2 Sticks or 16 Tablespoons) Butter, softened
3/4 C Granulated White Sugar
3/4 C Brown Sugar
1 teaspoon Pure Vanilla Extract
2 Large Eggs
2 C ( a 12 ounce package) Nestle Toll House Semi Sweet Chocolate Morsels.
1 C chopped Pecans


In a small bowl:
Flour
Baking Soda
Salt
Whisk well.

In a large mixing bowl with an electric hand mixer:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Beat until creamy smooth.

Add:
Eggs, one at a time and beat well after each one.
Gradually add the Flour mixture to the Egg Mixture.
Mix well.
Stir in the Chocolate and Nuts by hand.

Drop by the Tablespoon ( I use a 1 1/2" Cookie Scoop) onto the Sheet Pans, 2" apart.
Bake 9 - 11 minutes, or until golden brown.

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

Enjoy!
Peace in the Kitchen!

Breakfast Bread Pudding with a Crumble Top, Terry's Bread Pudding and Overnight Christmas Morning French Toast

Breakfast Cinnamon Bread Pudding with a Crumble Topping:

I happen to love Bread Pudding and I have my favorite recipe posted on the Blog. I reposted it at the end of this recipe.
I also have a recipe for Overnight Christmas Morning French Toast. This recipe is another favorite to serve on Christmas Morning. It's also reposted at the end.

Here's what you'll need:
Preheat the oven to 350 degrees the morning after refrigerating the pudding and crumble.
1 - 9" X 13" casserole dish 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 loaf of a really good Pain de Campagne (country bread, preferably day old. Cut into cubes.
8 Eggs
2 1/2 C Half and Half
3/4 C Granulated Sugar
2 TBS Vanilla

Crumble:

1/2 C Flour
1/2 C Dark Brown Sugar
1 tsp Cinnamon
1/4 tsp Salt
8 TBS Butter, cold and cubed.

Spread the bread cubes evenly in the dish.

In a large mixing bowl:
Eggs
Half and Half
Granulated Sugar
Vanilla
Whisk well and pour evenly over the Bread.
Cover the dish with plastic wrap and refrigerate overnight.

In a small mixing bowl:
Flour
Brown Sugar
Cinnamon
Salt
Whisk well.
Cut in the Butter with a Pastry Blender to create a crumble.
Cover with plastic wrap and refrigerate overnight.

In the morning:
Evenly sprinkle the crumble over the pudding.
Bake 45 - 60 minutes. The tops should be golden brown.

Just before serving, dust with Confectioner's Sugar.
Serve individual servings with warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

• Another Best of the Best Recipes.
  I've had this recipe since the early 70's.
  It's the only Bread Pudding I make.
  
  
  Terry's Bread Pudding:
  
  
  1 Baguette, sliced
  1 Quart of Milk (4C)
  3 eggs, beaten
  2 C Sugar
  2 TBS Vanilla
  3 TBS Butter
  1 C Raisins
  
  
  Mix Bread and Milk by hand
  Add all other ingredients except the Butter
  Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
  Pour the mixture in the pan and Bake for 45 minutes
  
  
  Another option is to bake the Pudding in Muffin Tins lined with paper cups.
  If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
  Spray the paper cups with a vegetable cooking spray.
  Bake at 350 degrees for 30 minutes.
  
  
  Serve with The Queens Sauce:
  1 Pint Heavy Cream
  3 Eggs
  1/2C Sugar
  1/2 tsp Vanilla
  1 C Brandy or Whiskey
  
  
  In the top of a doubler boiler,  place the Cream and Eggs and whisk well
  Add Sugar and Vanilla
  Stir constantly for 10 minutes
  Slowly add the Brandy or Whiskey and whisk until incorporated
  
  
  Here's another Whiskey Sauce :
  
  
  In a sauce pan, over medium low heat:
  1/2 stick of butter
  THe juice of 1 lemon
  1 C apple cider
  1/2 C brown sugar
  a pinch of salt
  1 C Bourbon Whiskey
  
  
  Cook to reduce to 1/2
  Serve on the side with Bread Pudding.
  
  
  Enjoy!
  Peace in the Kitchen!
  
  
  This is one of our favorite Christmas Morning Recipes.
  
  Overnight Christmas Morning French Toast:
  
  Here's what you'll need:
  Preheat the oven to 350 degrees.
  1 - 9" X 13" Casserole Pan, heavily buttered.
  
  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 ove 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!
  
  
  

Terry's Original Instant Salsa Mix

Terry's Original Instant Salsa Mix.

I've been testing a recipe for a mix that creates an instant Salsa.

This recipe makes   1 -  14.5 oz. can of Diced Tomatoes. ( you can break up the chunks a bit with an Immersion Blender) if you prefer it to be less chunky, or you can use a can of Crushed Tomatoes. It's for a small crowd, make the day of a party and refrigerate it for a few hours.

I consider this mix to be Medium Heat but you have to consider that I live in Texas and we love Spicy foods. If you're not used to the heat I would start with 1/4 C of Red Chile flakes instead of
1/2 C.

If you prefer a less Chunky Salsa, use Crushed Tomatoes.

Terry's Original Instant Salsa Mix

Here's what you'll need for 1 recipe of Salsa:
1- 14.5 oz. can of Diced Tomatoes
1 or 2 TBS of the Mix.
I pour the Tomatoes in a Canning Jar add the Mix and Shake well.
Refrigerate it for at least an hour.
Stir well prior to Serving.

Mix the following ingredients in a Jar and store at room temperature.

Instant Salsa Mix:
3 TBS Dried Cilantro Flakes
2 TBS Dried Minced Garlic  (not powder)
1 TBS Dried Minced Onion (not powder)
1 TBS Dried Parsley (not powder)
1/2 C Red Chile Pepper Flakes
2 TBS Canning Salt (no other substitute, it has to be Canning Salt)
1 TBS Adobo Seasoning




NOTE:
We're in France for the summer and we just had Pizza at the house in Provence.
I brought some of this Salsa Mix and one of the family members sprinkled it on the
Pizza and it's really good. We all ended up doing that.
Just another way to enjoy it.
You can also mix some in a jar of Peach or Strawberry Preserves and serve over a
block of Cream Cheese or Warm Brie with crackers.

I increased the recipe to make a larger amount to share with friends.
This is the amount that I always have available.

3/4 C Dried Cilantro Flakes
1/2 C Dried Minced Garlic, not powder.
1/4 C Dried Minced Onions, not powder.
3 TBS Dried Parsley
2 C Red Chile Pepper Flakes
1/2 C Canning Salt, no other substitute can be used.
1/4 C Adobo Seasoning.

Mix well and store at room temperature in an airtight jar. Prepare the Salsa according to the recipe above.

Here are some examples of other ways you can use the Mix:

I reccomend  1 TBS for the following recipes, but if you like Hot, you can always add additional.

1. Add 1 TBS to 2 C of Sour Cream for a Dip.
2. Add 1 TBS to a Jar of Peach Preserves or Strawberry Preserves.
3. Add 1 TBS to prepared Guacamole.
4. Add 1 TBS to a Can of Whole Cranberries.
5. Add 1 TBS to a Can of Beans.
6. Add 1 TBS to a Box of Jiffy Mix Cornbread.
7. Add 1 TBS to Scrambled Eggs. (Add it to 2 TBS of Milk and allow it to Hydrate the Mix and then add it to the Eggs.)

8. Sprinkle it on your favorite Pasta Dish. 


Enjoy!
Peace in the Kitchen!