Breakfast Sourdough Bread Pudding prepared the night before serving

This recipe is prepared the night before you plan on serving it. It's a great Brunch or Christmas Morning recipe.
I have my favorite Bread Pudding on the Blog and I serve it as a dessert, but this a more decadent version to serve for Breakfast.

Breakfast Sourdough Bread Pudding:

Here's what you'll need:
1 - 9" X 13" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Prepare the Bread Pudding and the Crumble the night before serving.
The oven will need to be preheated to 350 degrees in the morning.

1- Loaf of really good Sourdough Bread. I recommend getting it from a local bakery if you can. Cube it into 1" pieces and spread it evenly in the baking dish.

In a large mixing bowl:
8 Eggs
1 C Whole Milk
1 C Heavy Cream
3/4 C Granulated Sugar
2 TBS Vanilla
Whisk well.
Pour over the Bread .
Cover with plastic wrap and refrigerate overnight.

Crumble:
In a small mixing bowl:
1/2 C Flour
1/2 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Salt
Whisk well.
Cut in Butter with a Pastry Knife to create a Crumble.
Cover with plastic wrap and refrigerate overnight.

In the morning:
Preheat the oven to 350 degrees.
Sprinkle the Crumble evenly over the Bread Pudding.
Sprinkle evenly with Pecans.

Bake 40 - 60 minutes. The top should be golden brown.
Serve warm with Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

Christmas Spinach Tortilla Roll-Ups and Christmas Tomato - Mozzarella Appetizers

These are the perfect appetizers for Holiday Parties. They're easy, tasty and visually appealing.

Christmas Spinach Tortilla Roll-Ups

Large Spinach Tortillas (at least 5)
2 - 8oz. packages of Philadelphia Cream Cheese, room temperature.
1 (1oz) package of Dry Hidden Valley Ranch Dressing Mix
1/2 tsp Pepper
1 Red Bell Pepper, finely diced
1 Green Bell Pepper, finely diced
5 Green Onions, thinly sliced

In a mixing bowl:
Cream Cheese
Dressing  Mix
Pepper
Mix well with a blending fork.
Spread evenly over each Tortilla.
Sprinkle each one with some Red and Green Bell Pepper.
Sprinkle each one with some of the Green Onions.

Roll each one tightly and wrap them individually in plastic wrap.
Refrigerate for at least 1 hour. They can be refrigerated overnight.

Just prior to serving:
Slice them 1/2" to 3/4" thick.
Transfer to a serving platter, cut side up.

Enjoy!
Peace in the Kitchen!


Tomato - Mozzarella Appetizers

This is one of those recipes without a recipe.
Here's what you'll need.

Wooden Appetizer Skewers
Cherry Tomatoes
Cubes of Mozzarella Cheese or you can buy it in appetizer sized balls.
Appetizer sized Spinach Tortellini (cooked and refrigerated)
Basil Pesto

Just prior to serving add the following to each skewer:
1 - Tomato
1 - Tortellini
1 - Piece of Mozzarella Cheese

Place them on a serving platter and drizzle with Pesto.

Enjoy!
Peace in the Kitchen!

Cranberry Pie Without a Crust

I've posted a few other recipe for crustless pie and talked about how easy they are for people that don't feel comfortable enough to make homemade crust. My wife makes the best homemade crust so our pies always have a crust. However, I've made my crustless pies when we need a dessert and we don't have time to make a crust.

Cranberry Pie Without a Crust

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Pie 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 the only release mix that I use. It's incredible in the most detailed Bundt Pans.

1 C Flour
1 C Granulated Sugar
1/4 tsp Salt
2 C Fresh Cranberries
1 C chopped Pecans
8 TBS Butter, melted
2 Eggs, beaten
1 tsp Almond Extract

In a large mixing bowl:
Flour
Sugar
Salt
Whisk well.

Stir in:
Cranberries
Pecans

Add:
Butter
Eggs
Almond Extract
Mix well by hand.

Spoon into the Pie Pan.
Bake 40 minutes. A toothpick in the center should come out clean.

Serve with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Fruit Cocktail Cake

This is a vintage recipe. When I think of Fruit Cocktail, I think vintage. I don't know of anyone that talks about Fruit Cocktail today.  My Aunt used to serve it as a dessert, by itself.  If it was going to be "fancy dessert" she'd top it off with a dollop of Whipped Cream. She was a personal chef and she marched to the beat of her own drum. She was an incredible woman. This is really a good cake.

Aunt Faye's Fruit Cocktail Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking 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.

2 C Flour
2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Nutmeg
3/4 C Granulated Sugar
2 Large Eggs
4 TBS Butter, room temperature
1 tsp Vanilla
1 - (15.5oz.) can of Fruit Cocktail, undrained
1/4 C Brown Sugar
1 C roughly chopped Pecans

In a small bowl:
Flour
Baking Soda
Salt
Nutmeg
Whisk well and set aside.

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

Add:
Flour Mixture
Mix just until combined.
Fold in Fruit Cocktail by hand with a silicone spatula.

Pour batter into the pan.
Sprinkle evenly with Brown Sugar
Sprinkle evenly with Pecans

Bake 35 - 40 minutes. A toothpick in the center should come out clean.

Serve with Whipped Cream or Dusted with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Coconut Cream Pie Without a Crust , Apple Pie Without a Crust and Homemade Bisquick Recipe

I know that Pie Crust can be difficult for many bakers. My wife makes the best Pie Crust so we usually have Pies with a homemade Crust.
For those that aren't comfortable with making homemade Pie Crust you can still enjoy a homemade Pie that creates it's own crust. Here's a Coconut Cream Pie that creates it's own Crust. This is a very simple recipe. Mixed in 1 bowl and poured into the Pie Pan. It creates layers as it bakes.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Pie Pan, brushed well with softened Butter.

1/2 C Bisquick
3/4 C Granulated Sugar
4 Large Eggs
2 C Whole Milk
1 - 3.5oz. package of Flaked Coconut
1 tsp Vanilla
1 TBS Butter, softened.

In a large Mixing Bowl:
Bisquick
Sugar
Eggs
Milk
Coconut
Vanilla
Butter.
Mix well with a Blending Fork.
Pour batter into the Pie Pan.
Bake for 25 - 30 minutes.

Enjoy!
Peace in the Kitchen!


This is an adaptation of an Amish/Mennonite Recipe from one of my family's vintage recipe books.

Apple Pie Without a Crust

1/2C White Sugar
1/4 C Brown Sugar
1/2 C Flour
1 Egg, unbeaten
1 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla Extract
1 C Chopped Apples ( core and peel the Apple) I used a Jonagold, it only took 1/2 of a large Apple)

The next time I made it I used a small apple and it was a cup!
1 C Chopped Pecans ( I used 1/2 C of Regular Pecans and 1/2 C of Cinnamon Frosted Pecans)

Combine, in a bowl:
Sugars ( White and Brown)
Flour
Egg

Combine, in a bowl
Baking Powder
Salt
Vanilla
Mix Well
Add to Dry Ingredients

Stir in :
Nuts
Apples

I use a blending fork, a wooden spoon would be just fine, to mix all of the ingredients together.
The dough will be very thick.

Press the dough, using your fingers, in a Pie Pan that's been prepared with my Pan Release Recipe ( search under Tips, Hints and More)
Bake at 350 degrees for 30 minutes.

Serve with Whipped Cream , or Vanilla Ice Cream.

I made this and we took it to some friends for dinner last night. It is definitely a "Best of the Best" recipe. I will keep making this one!

Since I first posted this recipe, I've made it many times. It's our new favorite dessert. I've made it with apple and walnuts or you could use slivered almonds. I'll also make it with pear and walnuts. It's simple to make, only 30 minutes and most people have the ingredients in their pantry except for an apple or a pear.

Enjoy!
Peace in the Kitchen! ( The Kitchen smells amazing)

It's not just for Dinner anymore!
In the oven right now for Breakfast.


I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!


Homemade Bisquick Mix:

10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening

In a large bowl:
flour
baking powder
sugar
salt
Mix Well

Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.

Store in an airtight container for up to 6 months, unrefrigerated.

Enjoy!
Peace in the Kitchen!

Fresh Zucchini Provençal Soup

We had this Soup at our friends house in Provence. It's what I often refer to as a recipe without a recipe. Our friend decided to make this because she had some zucchini that had to be eaten. She added some onion, salt, pepper, two beaten eggs and topped each serving with some grated cheese. You could also top it with croutons. It's healthy and delicious.

Fresh Zucchini Provençal Soup:

4 Zucchinis with the peeling on. Trim the ends and roughly cut the zucchini into pieces.
1 Onion, roughly chopped
2 Eggs, beaten
Salt and Pepper to taste
Grated Cheese of your choice to garnish
Optional: Croutons for garnish

Put the Zucchini and Onion in a 3 quart saucepan.
Add enough water just to cover the vegetables.
Bring to a boil and continue boiling until Zucchini is tender.
Purée the soup with an Immersion Blender.
Remove from heat.
Quickly whisk in the Beaten Eggs.
Season to taste with Salt and Pepper.

The list of ingredients is simple.

Fill the saucepan with vegetables and cover with water.

This is the final product blended and finished with beaten eggs.

Topped with grated cheese.

Lunch included a piece of Tomato Tart.

Enjoy!
Peace in the Kitchen!

Heirloom Tomato Tart from The Beekman Boys

Anne made this amazing Tart. We really like Tomato Tarts. After researching many recipes she chose this one from The Beekman 1802 Heirloom Vegetable Cookbook. It's one of my favorite cookbooks. I also have The Beekman 1802 Heirloom Cookbook.
Anne opted to make her own crust and bake it in a Tart Pan, because she makes the best crust ever! She also used Tomatoes that we had in the pantry and not the variety of Heirloom Tomatoes in the recipe. You can personalize  this recipe based on what you may already have available. I could see it made with Steamed Asparagus Spears or even Sliced Onion.

This is one of our favorite Savory Tarts. Anne just made it this morning for Sunday Breakfast. It's also really good served cold. I'm posting a link to the recipe.
It's from The Beekman 1802 Heirloom Vegetable Cookbook.

Anne used Cherry Tomatoes instead of Heirloom Tomato Slices. You can use any type of Tomato that you have available.

Enjoy!
Peace in the Kitchen!

Here is another photograph showing a variation of the Tart. You can adapt it to use your favorite ingredients.

Preheat the oven to 425 degrees.
1 - Sheet Pan lined with Parchment Paper

Heirloom Tomato Tart from The Beekman Boys

4 oz. Goat Cheese, crumbled
2 TBS Olive Oil, divided
2 Large Eggs
1 sheet (7 - 8 oz.) Frozen All Butter Puff Pastry, thawed but still cold.
1 C Whole Milk - Ricotta Cheese, drained
3/4 lb. Tomatoes, cored, halved and cut into 1/2" thick slices. Choose a variety of Heirloom Tomatoes.
3/4 tsp Salt, divided.
1/3 C Fresh Chopped Basil
1/4 tsp Freshly Ground Black Pepper
Flour for rolling the Pastry

On a lightly floured surface:
Roll the Pastry into a 10" X 15" rectangle.
Transfer to the Sheet Pan.
Use a Paring Knife and score a border 1" in from all 4 edges around the rectangle.
Cut into, but not through the dough.
Using a fork, prick only the area inside the border to allow the border to rise higher than the center.
Brush the center with 1 TBS of the Olive Oil.

In a large mixing bowl:
Ricotta Cheese
Goat Cheese
Eggs
Basil
1/2 tsp of the Salt
Pepper
Mix together with a Blending Fork.
Spread the mixture evenly over the center area of the Pastry.
Top with Tomatoes, overlapping slightly.
Sprinkle the Tomatoes with remaining 1/4 tsp Salt and remaining 1 TBS Oil.

Bake 30 minutes, until the pastry is golden brown and the filling is set.

Enjoy!
Peace in the Kitchen!