Cherry Chocolate Bundt Cake

If you follow my Blog you know that we attend a Mennonite Relief Sale in Kansas every Spring. I buy as many Amish and Mennonite Family Cook Books that I can find. There's a booth that has six foot tables filled with cookbooks. I have an amazing collection.
Here's a recipe from The Yoder Centennial Cookbook. I've adapted part of the recipe to make it more current without changing the integrity of the original one.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10 C Bundt 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 - 10 oz. can of Cherry Pie Filling
1 Chocolate Cake Mix
1 tsp Almond Flavoring
2 large Eggs

Here are the instructions as written in the original recipe:

Hand mix the Pie filling and flavoring, add slightly beaten eggs and mix the cake mix (by hand)
until blended.
Fill into a Bundt Pan and bake for 35 to 40 min. at 350 degrees.

Frosting:
1 C Sugar
1/3 C Milk
2 TBS Butter
Mix and boil for 1 minute. Then add:1 C Chocolate Chips.
Spread on cooled cake.

Enjoy!
Peace in the Kitchen!

Hash Brown Potato Soup in a Crock Pot + My Original Macaroni and Cheese with Hash Browns

Anne made this soup yesterday. I'll post a picture the next time we have a bowl.
It's really delicious. It's not your traditional Potato Soup because it's made with Hash Browns. I like the texture. I have a great recipe for Macaroni and Cheese made with the addition of Hash Browns. It's really good. I posted it at the end of this recipe.

Potato Soup in a Crock Pot

1 - 30 oz. bag of Shredded Frozen Hash Browns.
4 C Vegetable Broth or Vegetarian Chicken Broth
1 - 10 oz. can of Cream of Celery Soup
Salt and Pepper to taste.
8 oz. Cream Cheese, cubed
1 tsp Garlic Powder
1 tsp Onion Powder
1 TBS Dried Parsley

Garnishes:
Vegetarian Bacon Bits
Shredded Cheddar Cheese
Sliced Green Onion or Chives
additional Sour Cream


In a large Crock Pot:
Frozen Hash Browns
Broth
Celery Soup
Salt and Pepper

Cover and cook on Low for 5 hours.
Add:
Cream Cheese.
Cook for an additional hour, stirring often until the Cheese is well combined.

Garnish individual serving according to taste.

Enjoy!
Peace in the Kitchen!



This is just another version of Baked Macaroni and Cheese
I can't seem to have enough recipes for it. I even created this one because I couldn't find one that i really liked. This also has shredded potatoes in it, which are an unusual ingredient for Macaroni and Cheese, but I think you'll find that it's a great addition.
This one is very "cheesy" and delicious! I was never really fond of a bread crumb topping, however I have learned to like them. This recipe was created, because I wanted a version, without a topping.
I created it in 2007 and it continues to be one of my favorites.

Macaroni and Cheese (original recipe, 2007)

Pre heat the oven to 350 degrees.
Butter a large Casserole , Dutch Oven or a 10" Cast Iron Skillet. I like to cook in Cast Iron.

3 C whole Milk
2 8oz. packages of Cream Cheese, cubed
1 pound of Elbow Macaroni
1 pound bag of Frozen Shredded Potatoes
2 pounds of Sharp Cheddar Cheese, shredded

In a 6 quart stock pot, add salted water a bring to a boil.
Add Macaroni and Potatoes and cook until the Pasta is Al Dente according to the package directions.
Drain

In a large sauce pan over medium heat, bring milk to a boil.
Reduce heat and add the Cream Cheese, stirring until melted.
Gradually stir in the Cheddar Cheese until melted.
Add Pasta and Potatoes
Salt and Pepper to taste

Place mixture in a the Casserole Dish, cover and Bake for 25 - 30 minutes.
Remove the cover and broil the top, if desired, to brown it.
It can also be Baked in a covered 10" Cast Iron Skillet.

Enjoy!
Peace in the Kitchen!

Chocolate and Cashew Tart

Two of my favorite ingredient combinations. A little bit sweet and a little bit salty. This is just another one of my decadent recipes that will make you look like a pastry chef when you serve it.

Chocolate and Cashew Tart

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Tart Pan , well buttered.

10 TBS Butter, room temperature
1/2 C + 2 TBS Confectioner's Sugar
2 large Egg Yolks
1 1/2 C Flour
1/4 C Unsweetened Cocoa Powder
3/4 C Heavy Cream
7 oz. Bittersweet Chocolate, chopped
1 C Brown Sugar
Sea Salt
1 C Whole Roasted Cashews. (I roast them in the stove in a dry Cast Iron Skillet)
Chocolate Whipped Cream to garnish.

In a large mixing bowl with a hand mixer:
Butter
Confectioner's Sugar (yes, all of it)
Beat 2 minutes.

Add:
Yolks
Beat well to incorporate.

Add:
Flour
Cocoa
Mix on low speed just until a dough comes together.
Press into the Tart Pan, prick the bottom with the tines of a fork.
Cover with plastic wrap and refrigerate 1 hour.

Bake on a sheet pan for 12 - 15 minutes.
Remove pan to a rack to cool completely.

In a double boiler over simmering water:
Cream
Chocolate
Brown Sugar
Whisk until melted and well combined.
Spoon into the Tart Shell.
Refrigerate uncovered for at least 2 hours.

If you haven't already roasted the Cashews, place them in a dry cast iron skillet on the stove.
Roast them on medium heat for about 15 minutes, stirring constantly to prevent burning.
Set aside until ready to serve.

Remove the Tart form the refrigerator just prior to serving.
Sprinkle evenly with Sea Salt, to taste.
Sprinkle with the Whole Cashews.

Serve individual slices topped with Chocolate Whipped Cream.

Enjoy!
Peace in the Kitchen!

Cheese Cake ( Instant Pot Salted,Caramel Cheese Cake)

I had to share the link to this one. I love Cheese Cake. When we eat out, it's my dessert of choice. I also make an incredible New York Style Cheese Cake.

http://cookiesandcups.com/instant-pot-salted-caramel-chees…/

Enjoy!
Peace in the Kitchen!

Mushroom and Leek Bread Pudding

Here's another great Savory Bread Pudding to add to my collection.

Fresh Cremini Mushrooms

Leeks

Mushroom and Leek Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 1/2 quart Gratin Dish

6 C Toasted Fresh French Baguette Croutons.
2 TBS Olive Oil
1 TBS Butter
4 C Sliced White and light Green part of Leeks
1 1/2 C Sliced Fresh Cremini Mushrooms
1 TBS Chopped Fresh Tarragon
1/2 C Dry Sherry
Salt and Pepper to taste
1/3 C  Minced Fresh Parsley
4 Eggs
1 1/2 C Heavy Cream
1 C Vegetable Broth or Vegetarian Chicken Broth
1 1/2 C Grated Gruyere Cheese, divided.

In a large 12" skillet on medium heat:
Oil
Butter
Heat until melted and combined.

Add:
Leeks
Saute for 8 - 10 minutes.

Add:
Mushrooms
Tarragon
Sherry
Salt and Pepper to taste.
Cook for an additional 10 minutes.
Remove from heat.

Add:
Parsley
Stir to mix in.
Set aside.

In a Mixing Bowl:
Eggs
Cream
Broth
1 C Gruyere Cheese

Add:
Croutons
Mushroom/Leek Mixture
Stir to combine well.
Set aside for at least 30 minutes.

Stir and pour into the Gratin Dish.
Sprinkle even with remaining Gruyere.
Bake 45 - 50 minutes.

Enjoy!
Peace in the Kitchen!

Asparagus with Cambozola Cheese Sauce and Pine Nuts

Our friends in France prepare Asparagus and Artichokes better than anyplace we've ever had them.
We had several Artichoke dinners this past summer in France.
Here's a delicious recipe using Asparagus.
Cambozola Cheese has become one of our favorites.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Rimmed Sheet Pan

Asparagus with Cambozola Cheese Sauce and Pine Nuts

2 TBS Butter, melted
Slices of Fresh French Baguette Bread
Salt and Pepper to taste.
Olive Oil
1/2 C Water
1 1/2 pounds of Asparagus cut into 1" pieces.
1/2 C Heavy Cream
1/4 pound of Cambozola Cheese
1 tsp Fresh Chopped Thyme
2 TBS Toasted Pine Nuts, chopped and set aside. (I toast them in a dry Cast Iron Skillet on the stove)

On a the Sheet Pan:
Bread Slices brushed with melted Butter.
Bake about 15 minutes until golden brown.

In a large Skillet on medium high heat:
Olive Oil
Water
Salt and Pepper to taste.
Heat to a Boil.

Add:
Asparagus
Cover and cook for 5 minutes.
Uncover and continue to cook to remove excess liquid.
Sauté about 5 minutes until the Asparagus begins to brown.
Remove from heat and set aside.

In a saucepan on medium heat:
Cream
Cheese, broken into small pieces.
Heat until the Cheese melts, whisking continuously.

Add:
Thyme
Salt and Pepper to taste.

On a Serving Platter:
Slices of Bread topped with Asparagus and drizzled with Cheese Sauce.
Sprinkle with Pine Nuts.

Enjoy!
Peace in the Kitchen!

Baked Bear Claw Breakfast Casserole

I don't go to Donut shops anymore. I really can't remember the last time I had a Donut. When I did, my favorite item at the shop was a Bear Claw. I absolutely love them. Here's an adapted recipe turning a Bear Claw into a Breakfast Casserole.

Baked Bear Claw Breakfast Casserole

Here's what you'll need:

Preheat the oven to 375 degrees.

1 - 9" X 13" Glass Casserole Dish

5 C of Peeled and Diced Apples. I use Jonagold for this recipe. (1 Apple should yield 1 C diced) Have another one ready just in case!

6 TBS Butter, room temperature

1 C Brown Sugar

1 tsp Corn Starch

2 TBS Warm Water

5 Large Fresh Croissants, cut in half lengthwise. I get them from our local French Bakery.

1/2 C Heavy Cream

1/2 C Apple Butter

3 Eggs, beaten

1/8 tsp Cinnamon

1/8 tsp Nutmeg

Icing:

3/4 Confectioner's Sugar

4 TBS Heavy Cream

In a small mixing bowl:

Sugar

Cream

Whisk well. Set aside.

In a Cast Iron Skillet on medium heat:

Heat the Pan first.

Add:

Butter

Heat until melted.

Add:

Sugar

Whisk well.

Add:

Apple

Stir until well coated.

Continue cooking 5 minutes, stirring constantly.

In a small mixing bowl:

Water

Corn Starch

Whisk well.

Add to the Apples.

Continue cooking for 5 minutes.

Remove from heat.

Set aside.

In a medium mixing bowl:

Cream

Apple Butter

Eggs

Cinnamon

Nutmeg

Whisk well.

Line the Casserole Dish with half of the Croissants, cut side up.
OPTION:
(You can also cut the Croissants into 1" Cubes and continue with the recipe by layering the Cubes.)

Pour half of the Cream mixture over the Croissants.

Spoon half of the Apple mixture over the Croissants.

Add another layer of Croissants, cut side up.

Cover with remaining Cream.

Spoon remaining Apples on top.

Bake for 25 minutes.

Remove to a rack to cool for 10 minutes.

Drizzle evenly with Icing.

Enjoy!

Peace in the Kitchen!