I'm still on vacation and I've had some amazing food in Europe. I hope to recreate some of the food and post recipes and pictures when I return to the States.
I thought I'd have more time to continue posting recipes, but we've been very busy, and that's a good thing.
I will get back to blogging soon.
Enjoy!
Peace in the Kitchen!
Monday, July 20, 2015
Saturday, July 11, 2015
Salted Pistachio Bars with Lime Zest
I seem to post too many dessert recipes. Don't think that's all I eat. I post them for all of my readers that are looking for something yummy and sometimes decadent. We serve desserts to our Dinner Club gatherings with neighbors and for Family gatherings. We do not eat sweets daily. I also enter two major food competitions annually. One of them is a Holiday Cookie Contest and the other one is a Hatch Chile Contest that can include something sweet. I am constantly in pursuit of new recipes for both contests.
This recipe is a contender for the Holiday contest in the Bar category.
Salted Pistachio Lime Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking 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.
14 TBS Butter, melted
1 C chopped White Chocolate
3 Eggs
3/4 C Granulated Sugar
1 C Flour
1/4 tsp Salt
1 1/2 C Chopped Salted Pistachio Nuts
The Zest of 2 Limes (additional for garnish)
Confectioner's Sugar to dust the Bars just before serving.
Melt the Chocolate in a Microwave.
In a large mixing bowl:
Eggs
Sugar
Flour
Salt
Whisk well by hand.
Gently fold in Butter and Chocolate.
Fold in Nuts and Lime Zest by hand
Pour Batter into the Pan.
Bake 30 - 35 minutes.
Remove the Pan to a rack and cool for 10 minutes.
Invert the Pan onto a flat surface and release the Bars to cool completely.
Sprinkle the top with additional Lime Zest.
Dust the top just prior to serving.
Cut into Squares to serve.
Enjoy!
Peace in the Kitchen!
This recipe is a contender for the Holiday contest in the Bar category.
Salted Pistachio Lime Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking 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.
14 TBS Butter, melted
1 C chopped White Chocolate
3 Eggs
3/4 C Granulated Sugar
1 C Flour
1/4 tsp Salt
1 1/2 C Chopped Salted Pistachio Nuts
The Zest of 2 Limes (additional for garnish)
Confectioner's Sugar to dust the Bars just before serving.
Melt the Chocolate in a Microwave.
In a large mixing bowl:
Eggs
Sugar
Flour
Salt
Whisk well by hand.
Gently fold in Butter and Chocolate.
Fold in Nuts and Lime Zest by hand
Pour Batter into the Pan.
Bake 30 - 35 minutes.
Remove the Pan to a rack and cool for 10 minutes.
Invert the Pan onto a flat surface and release the Bars to cool completely.
Sprinkle the top with additional Lime Zest.
Dust the top just prior to serving.
Cut into Squares to serve.
Enjoy!
Peace in the Kitchen!
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!
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!
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!
Tuesday, June 23, 2015
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!
Wednesday, June 17, 2015
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!
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!
Sunday, June 14, 2015
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!
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!
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