Blackberry or Raspberry Cream Pie

I just found this vintage recipe from a magazine clipping. I don't have the information from the magazine or the date. I'm guessing it's from the 70's.
This would be a great summer pie but because it's made with Fruit Jam, you can make it anytime of the year. In Berry season you can garnish it with fresh berries.

Bonne Maman Raspberry or Blackberry Jam

Here's what you'll need:
Preheat the oven to 375 degrees.
Purchase a Graham Cracker Pie Crust.

1 Egg White, beaten
8 oz. Cream Cheese, softened
1 - 10 oz. Jar of either Blackberry Jam or Raspberry Jam. (I only use Bonne Maman)
1 - recipe of my favorite Homemade Whipped Cream. (recipe to follow)
Fresh Berries to Garnish individual servings.

Brush the Pie Crust with the Egg White and Bake for 5 minutes.
Remove to a rack and cool completely.

Start by making the Whipped Cream. This is the recipe I always use for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Set aside.


In another bowl:
Cream Cheese
Beat until creamy smooth.
Add:
Jam.
Beat on Low just until combined.
Fold in Whipped Cream, by hand.
Spoon into the Pie Crust.
Cover with Plastic Wrap and freeze for at least 4 hours.
Garnish each serving with Fresh Berries.

Enjoy!
Peace in the Kitchen!

Apple Bake #2

There are certain ingredients that I absolutely love and I can never get enough recipes for them. They are Corn, Pumpkin, Squash, Bread (Bread Puddings) and Apples!
Here's my latest, easy and delicious, recipe for an Apple Bake.

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

5 C Peeled and Diced Apples. I use Jonagold or Fuji.
1 C Granulated Sugar
1 TBS Flour
1 tsp Cinnamon
1 C Chopped Pecans
1/2 C Water

In the Casserole Dish:
Spread out the Apples.

In a medium mixing bowl:
Sugar
Flour
Cinnamon
Pecans
Whisk well.
Sprinkle evenly over the Apples.
Drizzle evenly with the Water.

Topping:

3/4 C  Quaker Old Fashioned Oats
3/4 C Flour
3/4 C Brown Sugar
1/3 C Butter
1/4 tsp Baking Powder
1 C Chopped Pecans
Mix well with your hands to create a crumble.
Sprinkle evenly over the Apples.

Bake 30 - 40 minutes.
Remove to a rack to cool for 10 minutes.

Serve with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Crock Pot Creamed Corn

I just can't get enough recipes with corn. This recipe has some of the same ingredients that I use in a Cast Iron version. I like the convenience of a Crock Pot.

Occasionally I make it with a Tex - Mex twist by adding 1- 4oz. can of drained Diced Green Chiles and 1/8 tsp Cayenne Pepper.

Crock Pot Creamed Corn

Here's what you'll need:
1 - large Crock Pot

3 - 15.25oz. cans of Whole Corn, drained.
1 C Whole Milk
1 TBS Sugar
1 tsp Salt
1/4 tsp Fresh Ground Black Pepper
8 oz. Cream Cheese, cubed
8 TBS Butter, cold and thinly sliced.

In the Crock Pot:
Corn
Milk
Sugar
Salt
Pepper
Stir well to combine.

Add:
Pieces of Butter and Cubes of Cream Cheese without stirring.
Cover and cook on High for 2 hours.
Uncover
Stir to combine well.
Cover again and continue to cook for 15 minutes.

Serve Hot!

Enjoy!
Peace in the Kitchen!

Fruit Cobbler in a Crock Pot

This Cobbler is great when you just want to walk away and forget it. It allows you time to use the oven for other recipes. And....... it's yummy!

Fruit Cobbler in a Crock Pot

Here's what you'll need:
1 - large Crock Pot on High.

Layer the ingredients in the following order without stirring:

2 - 21oz. cans of your favorite Fruit Pie Filling. (Cherry, Apple, Blueberry, Strawberry)
1 Box of Yellow Cake Mix (I only use Duncan Hines)
8 TBS Butter, melted
1 - C chopped Pecans

Cook on High for 2 - 2 1/2 Hours.

Serve with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Blackberries with Sweet Tequila and Lime Cream

This is an adaptation of a recipe created by The Pioneer Woman. She created this for a restaurant in Denver, according to the story that accompanied the original recipe. It's basically Fresh Blackberries served in individual bowls, drizzled with this Sweet Tequila and Lime Cream. I know a lot of Texans that would love this. I look forward to making it this summer.


Here's what you'll need:
A Double Boiler. You can create one with a Glass Bowl over a Saucepan of simmering water or use a
conventional double boiler like the one I have.

This is my French Copper Double Boiler.

Tequila and Lime Sweet Cream

1 Pint of Heavy Cream
1 C Sugar, divided
10 Egg Yolks
2 tsp Vanilla
4 TBS Gold Tequila
2 TBS Lime Zest
Fresh Blackberries

In a medium saucepan on medium heat:
Cream
1/2 C Sugar
Simmer, stirring constantly until the Sugar is completely dissolved. Do not allow to boil.
Remove from heat.

In a large Mixing Bowl with a Hand Mixer:
Egg Yolks
Remaining Sugar
Vanilla
Beat until well combined.
Slowly drizzle Warm Cream into the mixture and continue beating until well combined.

Pour this into a Double Boiler on Medium Heat.
Cook, whisking constantly until it thickens.
Remove from heat and set over a bowl of Ice to stop the cooking process.
Whisk constantly until cooled.
Fold in Tequila and Lime Zest.
Transfer to a bowl and cover with plastic wrap.
Keep refrigerated until ready to serve.

Serve drizzled over individual servings of Fresh Blackberries.

Enjoy!
Peace in the Kitchen!

Chocolate Chip Cornbread in a Cast Iron Loaf Pan

I have a vast collection of Cast Iron Cookware.  Cornbread isn't just for Dinner anymore. Here's a great alternative to Breakfast Coffee Cake. Maybe it's a Texas thing to add Chocolate to our Cornbread and serve it for Breakfast. The addition of Chocolate Chips is delicious.

Chocolate Chip Cornbread in a Cast Iron Loaf Pan

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Cast Iron Loaf Pan brushed well with butter.

1 1/4 C Flour
3/4 C Cornmeal
1/4 C Sugar
2 tsp Baking Powder
1/4 tsp Salt
1 C Chocolate Chips. I use Hershey's Special Dark or Guillard Dark.
1 C Whole Milk
1/4 C Vegetable Oil
2 Eggs

In a large mixing bowl:
Flour
Cornmeal
Sugar
Baking Powder
Salt
Whisk well by hand.

Add:
Chocolate Chips
Fold in just to incorporate.

In a medium mixing bowl:
Milk
Oil
Eggs
Whisk well.

Carefully fold into dry ingredients just to combine. Don't overmix.
Pour into the Loaf Pan.
Bake 35 minutes.
Remove Pan to a rack to cool for 10 minutes.
Invert onto a rack to cool completely.
Transfer to a serving platter.
Serve with softened butter.

Enjoy!
Peace in the Kitchen!

Snickers Candy Bar Cake

Snickers is my favorite Candy Bar and has always been since I was little. Here's a great cake that includes the three main ingredients of a Snickers Bar, Chocolate, Caramel and Peanuts. It's a very Rustic Cake when it's finished.

Here's what you'll need:
Preheat the oven according to cake box directions.
2 - 9" Cake Pans 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 Box of Duncan Hines Devils Food Cake Mix.
1 - 16 oz Jar of Caramel Sauce, divided.
2 C Chopped Dry Roasted Salted Peanuts, divided
2 Large Snickers Candy Bars, chopped separately and set aside.
1 Recipe of my Pastry Cream (recipe to follow) You'll have quite a bit of it so you may have extra for another recipe or to just eat with a spoon! You may even want to use it all.......... I sometimes do. You can also serve it additionally, on the side, with each slice of cake.

Prepare the Cake Batter according to package directions.
Set aside.

Add 1 C of Caramel Sauce to each Pan.
Sprinkle each pan evenly with 1/2 C of Peanuts.
Carefully spoon the Batter evenly divided into each Pan trying not to disturb the Caramel Sauce.
Bake according to package directions for a 9" Cake Pan.

Remove Pans to a rack to cool for 10 minutes.
Invert 1 Cake onto a Large Serving Platter.
Spread evenly with Pastry Cream. (use as much or as little as you want)
Sprinkle evenly with 1 of the Chopped Candy Bars.

Carefully invert the second Cake onto a separate plate and slide it onto the first layer.
Spread evenly with Pastry Cream.
Sprinkle evenly with remaining Chopped Candy Bar.
Refrigerate until ready to serve.


This is definitely a Best of the Best recipe!
Use your creative imagination and include it in many other dessert recipes.

My favorite Pastry Cream!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.

Enjoy!
Peace in the Kitchen!