Cast Iron Skillet Pecan Pie

I love anything made in Cast Iron. I'm part of the administration team of Cast Iron Cookware. We're always in search of Cast Iron recipes. There's something appealing about this Pecan Pie recipe made in a 10" Cast Iron Skillet. Maybe it's because it's not made with Corn Syrup like most traditional
Pecan Pies.

Cast Iron Skillet Pecan Pie

Here's what you'll need:
Preheat the oven to 325 degrees. Later in the recipe you'll reduce the temperature to 300 degrees.
1 - 10" Cast Iron Skillet.

1 package of refrigerated Pie Crust.
1 TBS Confectioner's Sugar
4 large Eggs
1 1/2 C Brown Sugar
8 TBS Butter, melted and set aside to reach room temperature.
1/2 C granulated Sugar
1 C chopped Pecans
2 TBS Flour
2 TBS Heavy Cream
2 tsp Bourbon
1 1/2 C Pecan Halves

Fit Pie Crust into the Skillet.
Sprinkle evenly with Confectioner's Sugar. I use a small sieve to help distribute the sugar.

In a large mixing bowl:
Eggs
Whisk well.

Add:
Brown Sugar
Butter
Granulated Sugar
Chopped Pecans
Flour
Heavy Cream
Bourbon
Whisk well.
Pour into the Crust.

Arrange Pecan Halves over the top of the Pie.
Bake 30 minutes.
Reduce oven temperature to 300 degrees.
Bake an additional 30 minutes.

Turn off the oven, keep the door closed and let the pie continue to bake for 3 hours.
Serve the Pie from the Skillet.


Enjoy!
Peace in the Kitchen.

Apple Bundt Cake soaked in Brown Sugar Glaze

Another Apple Cake?  Well, just when you think you've had the best, another one comes along and here it it.
I have so many recipes for Apple Cake and I love them all. This is the latest in my collection of Apple Cake recipes.

Apple Bundt Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Bundt Pan, your choice of design. Guaranteed to release if you do this: Brush well with Pan Release Mix (get every crease and crevice of the design) Here's the mix recipe: (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 keeps forever!




Cake Batter:

1 C Vegetable Oil
8 TBS Butter, room temperature
2 C Granulated Sugar
3 Eggs
3 C Flour
1 tsp Baking Soda
1 tsp Salt
2 tsp Vanilla
3 C  Peeled and Chopped Jonagold Apples
1 C Flaked Coconut
1 C Golden Raisins
1 C Chopped Pecans

Brown Sugar Glaze:

1 C Brown Sugar
1/4 C Heavy Cream
12 TBS Butter, cold and cubed.


Cake Batter Instructions:

In a Stand Mixer with a Paddle Attachment:
Oil
Butter
Sugar
Beat well.

Add:
Eggs
Flour
Baking Soda
Salt
Vanilla
Beat just until combined.

Fold in by hand:
Apples
Coconut
Pecans
Pour batter into the pan.

Bake 1 hour.
Remove pan to a rack and immediately make the Glaze.


Glaze Instructions:

In a saucepan on medium heat:
Brown Sugar
Heavy Cream
Butter
Heat to boil, stirring constantly.
Whisk well to combine.
Pour immediately over the hot cake.
Allow to sit and cool completely. (this is not a Poke Cake so allow the glaze to sit and soak into the cake)

Invert onto a serving platter.

Enjoy!
Peace in the Kitchen!

S'mores Brownie Cookies

I'm re posting this recipe that I received from another Blog, Kendra's Treats. Our family loves S'mores and I thought this was a great idea for a cookie. I've adapted it.

Here's what you'll need:

Preheat the oven to 350 degrees.

Sheet pans lined with Parchment Paper.

S'mores Brownie Cookies

1 Box (20 oz) Ghirardelli Double Chocolate Brownie mix. Use the dry mix and don't make the Brownies.
1 Egg
1/3 C Oil
2 TBS Water
1/2 C Semi-Sweet Chocolate Chips
1/2 C Kraft Jet-Puffed Mallow Bits (dehydrated marshmallow bits)
2 Whole Graham Crackers, chopped

In large bowl:  Brownie Mix, Egg, Oil, and Water. Mix until combined – dough will be very thick.

Stir in:  Chocolate Chips, Marshmallow Bits, Graham Crackers.
Use a 1 3/4" Cookie Scoop, drop dough onto the Sheet Pan, 2" apart.

Bake 12-13 minutes or until edges just start to brown. Centers will not appear done but will set upon cooling.

Remove pan to a rack and cool for 5 minutes.

Transfer Cookies to the rack to cool completely.

Enjoy!

Peace in the Kitchen!

Fiori di Sicilia Lace Cookies

I recently discovered Fiori di Sicilia so I created this recipe for a cookie.

"Fiori di Sicilia is a highly fragrant citrus extract used to flavour almond fillings, marzipan and other sweet foods. Sicily has a strong Arabic history and the essence can be used in recipes instead of orange flower water. Use it very sparingly for the best flavour."

You can buy it or you can make it. Here's the recipe for Homemade Fiori di Sicilia:

Fiori di Sicilia:
1 tsp Vanilla
1/2 tsp Orange Extract
1/2 tsp Lemon Extract
Mix well in a small bowl and refrigerate in a jar.
If you plan on using it in several recipes, adjust the recipe and make enough to have on hand.


Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pan lined with Parchment Paper


1/3 C All Purpose Flour
1/2 C Almond Flour
1/8 tsp Salt
1 tsp Cinnamon
1 TBS Grated Orange Zest
5 TBS Butter
1/3 C Granulated Sugar
2 TBS Lyles Golden Syrup (this is amazing if you're not familiar with it) I use it as a replacement for any recipe calling for Corn Syrup. It's worth it!
1/4 tsp Fiori di Sicilia

In a small bowl:
All Purpose Flour
Almond Flour
Salt
Cinnamon
Orange Zest
Whisk well.

In a medium saucepan on low heat:
Butter
Sugar
Lyles Golden Syrup
Stir until the Butter melts and Sugar is completely dissolved.
Increase heat to medium.
Bring to a boil.
Remove immediately and mix in the Dry Ingredients.
Stir in the Fiori di Sicilia by hand with a Silicone Spatula.

Use a 1 1/2" Cookie Scoop and drop batter 4" apart onto the Sheet Pan. (no more than 6 cookies at a time and 4 would be better)
Bake 7 - 9 minutes, until golden brown.
Drag the Parchment Paper with the Cookies onto a rack and cool completely.

Enjoy!
Peace in the Kitchen!

Muddy Buddy Cookies

I have a recipe for Muddy Buddies, the Chex Mix treat. One Christmas, I made an assortment of Chex Buddies recipes for a Party. I loved them and everyone else did too.
This is a cookie version of the Chex Muddy Buddies Mix.

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pan lined with Parchment Paper

Muddy Buddy Cookies:

Cookies:
8 TBS Butter, room temperature
1 C Creamy Peanut Butter, not Crunchy
1/2 C Granulated Sugar
1 Egg
1 TBS Vanilla
1 tsp Baking Soda
1 tsp Salt
1 1/4 C Flour

Chocolate Coating:
1 1/2 C Milk Chocolate Chips
1/3 C Creamy Peanut Butter, not Crunchy
4 TBS Butter, room temperature
2 C Confectioner's Sugar

Cookie Instructions:

In a Stand Mixer with a Paddle Attachment:
Butter
Peanut Butter
Beat until creamy.

Add:
Granulated Sugar
Brown Sugar
Beat 2 minutes.

Add:
Flour, slowly.
Use a 1 1/2" Cookie Scoop.
Roll into a ball.
Flatten to a disk, 1/2" thick.
Place 2" apart on the Sheet Pan.
Bake 8 - 9 minutes.
Remove pan to a rack to cool 10 minutes.
Transfer cookies to the rack to cool completely.


Chocolate Coating Instructions:

In a glass bowl, heat in microwave:
Chocolate Chips
Peanut Butter
Butter
Heat until melted and creamy smooth.
Stirring often.

Dip each Cookie in a thin layer of the Chocolate mixture.
Dip each one in Confectioner's Sugar and coat completely.
Transfer to a rack over a sheet pan and allow Chocolate to set completely.

Enjoy!
Peace in the Kitchen!

Chunky Tomato Soup

I have a great recipe on my Blog for my original Tomato Basil Soup. It's a complicated recipe but the end result is my Best of the Best Tomato Basil Soup. I have other recipes on the Blog for Tomato Soup and here's my latest one that's easy and delicious.

Tomatoes and Carrots

Tomatoes, Carrots and Onions

Chunky Tomato Soup

7 C Canned Diced Tomatoes with juice, or (4 - 15oz.) cans of Diced Tomatoes with juice.
(I've also used a 6 lb. 6 oz. Can of Whole Peeled Tomatoes with the juice, I use my hands to break them into large chunks)

1 C roughly chopped Carrots
1 C roughly chopped Onions
2 Cubes of Vegetable Bouillon
3 TBS Butter
3 TBS Flour
1 C Whole Milk
2 tsp Dried Basil
1/2 tsp Black Pepper
Fresh Chopped Basil for Garnish

In a large Soup Pot on medium high heat:
Tomatoes
Carrots
Onions
Bring to a boil.
Reduce heat to low.
Simmer for 30 minutes.
Add:
Bouillon

In a saucepan on low heat:
Butter, until melted.
Whisk in Flour until it begins to thicken.
Slowly whisk in Milk.
Continue heating and whisking for at least 5 minutes.
Add to the Tomatoes.
Stir until combined.

Add:
Basil
Black Pepper

Simmer on low for 1 hour.

Ladle into soup bowls and garnish with fresh chopped Basil.

Enjoy!
Peace in the Kitchen!

Snickerdoodle Cookie Bars

There are probably a lot of people that would agree that Snickerdoodles are their favorite cookie. My wife happens to make the best ones I have ever tasted. Here's a great Snickerdoodle Bar recipe.

Snickerdoodle Cookie Bars

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

2 2/3 C Flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
2 C Brown Sugar
16 TBS Butter, room temperature
2 Large Eggs
1 TBS Vanilla

Topping:
2 TBS Granulated Sugar
1 tsp Cinnamon

In a medium mixing bowl:
Flour
Baking Powder
Salt
Cinnamon
Nutmeg
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Beat 5 minutes.
Add:
Vanilla
Add:
Flour
Mix just until combined.

Spread batter evenly in the baking dish.
Smooth the top with a silicone spatula.

Sprinkle the Topping evenly over the batter.
Bake 25 - 30 minutes.
Remove the dish to a rack to cool completely.

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!