Here's another variation of Pineapple Pie, Cake, Cheesecake....... I wasn't sure what to call it. It's a variation of my Mother's famous Pineapple Cream Pie. This one is made in a Springform Pan.
My favorite Springform Pan is from Pampered Chef and it has a tempered glass bottom.
Here's what you'll need:
1 - 9" or 10" Springform Pan lightly sprayed with a Vegetable non stick Cooking Spray.
2 C finely Crushed Vanilla Wafers
8 TBS Butter, melted.
Mix well in a small bowl and press evenly into the bottom of the pan. Not up the sides.
Refrigerate while preparing the filling.
In a Large Mixing Bowl:
1 - 14 oz. Sweetened Condensed Milk
1/2 C Fresh Lemon Juice
Whisk well.
Add:
2 C Drained Crushed Pineapple
Fold in with a Silicone Spatula.
Set aside.
In a Large mixing Bowl:
Whip 1 1/4 C of Heavy Cream to Stiff Peak.
Fold into the Pineapple Mix.
Spoon into the Crust and smooth the top with an offset Spatula.
Refrigerate for 4 hours.
Release the Springform Pan and transfer the Pie onto a serving platter. Leave it on the base of the pan.
Enjoy!
Peace in the Kitchen!
Tuesday, March 8, 2016
Saturday, March 5, 2016
Lime Bundt Cake
When Spring arrives, I start thinking of recipes with Lime. Here's a great Lime Pound Cake made in a Tubed Bundt Pan and brushed with a simple Lime Glaze.
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 12 C Tube 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.
16 TBS Butter, softened to room temperature.
1/2 C Crisco
3 C Granulated Sugar
6 Eggs
3 C Flour
1/2 tsp Baking Powder
1/8 tsp Salt
1 C Whole Milk
2 tsp Vanilla
1 tsp Fresh Lime Zest
1/4 C Fresh Lime Juice
Lime Glaze:
1 C Confectioner's Sugar
2 TBS Fresh Lime Juice
1/2 tsp Vanilla
In a Stand Mixer with a Paddle Attachment:
Butter
Crisco
Beat until Creamy Smooth .
Add:
Eggs
Beat just until combined.
In a Medium Mixing Bowl, Sift together:
Flour
Baking Powder
Salt
Add Dry ingredients to the Wet ingredients alternating with Milk.
Mix on Low just until combined after each addition.
Remove the Bowl from the Stand Mixer.
Fold in, by hand with a Silicone Spatula:
Vanilla
Lime Zest
Lime Juice
Pour Batter into the Pan.
Bake 1 hour and 20 minutes, until a toothpick in the center comes out clean.
Remove Pan to a rack to cool for 10 minutes.
Prepare the Glaze.
In a Small Bowl:
Whisk together all of the ingredients until well combined and smooth.
Invert the Cake onto the Rack over a Sheet Pan.
Brush the top and sides with the Glaze.
Refrigerate the Cake for 1 hour.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 12 C Tube 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.
16 TBS Butter, softened to room temperature.
1/2 C Crisco
3 C Granulated Sugar
6 Eggs
3 C Flour
1/2 tsp Baking Powder
1/8 tsp Salt
1 C Whole Milk
2 tsp Vanilla
1 tsp Fresh Lime Zest
1/4 C Fresh Lime Juice
Lime Glaze:
1 C Confectioner's Sugar
2 TBS Fresh Lime Juice
1/2 tsp Vanilla
In a Stand Mixer with a Paddle Attachment:
Butter
Crisco
Beat until Creamy Smooth .
Add:
Eggs
Beat just until combined.
In a Medium Mixing Bowl, Sift together:
Flour
Baking Powder
Salt
Add Dry ingredients to the Wet ingredients alternating with Milk.
Mix on Low just until combined after each addition.
Remove the Bowl from the Stand Mixer.
Fold in, by hand with a Silicone Spatula:
Vanilla
Lime Zest
Lime Juice
Pour Batter into the Pan.
Bake 1 hour and 20 minutes, until a toothpick in the center comes out clean.
Remove Pan to a rack to cool for 10 minutes.
Prepare the Glaze.
In a Small Bowl:
Whisk together all of the ingredients until well combined and smooth.
Invert the Cake onto the Rack over a Sheet Pan.
Brush the top and sides with the Glaze.
Refrigerate the Cake for 1 hour.
Enjoy!
Peace in the Kitchen!
Friday, March 4, 2016
Pineapple Pie with my Homemade Whipped Cream.
I have many Pineapple Recipes. Here's a delicious simple Pineapple Pie.
Here's what you'll need"
Preheat the oven to 350 degrees.
1 - 9" Pie Pan with an unbaked Crust. I cheat, buy a crust and transfer it to your Pie Pan. However, my wife makes the best Pie Crust and she prefers a homemade crust. I'm lucky!
1 1/2 C Granulated Sugar
8 TBS Butter, melted
1 C drained Crushed Pineapple
3 TBS Flour
1 tsp Vanilla
2 Eggs, beaten
Garnish individual slices with my Homemade Whipped Cream, recipe at the end.
In a large Mixing Bowl with a Blending Fork:
Sugar
Butter
Pineapple
Flour
Vanilla
Eggs
Mix well, just until combined.
Pour into the Crust.
Bake 50 minutes.
Remove from oven to a rack to cool completely.
Serve individual slices with my Homemade Whipped Cream.
This is my favorite recipe 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.
Transfer to a Serving Bowl to serve.
Enjoy!
Peace in the Kitchen!
Here's what you'll need"
Preheat the oven to 350 degrees.
1 - 9" Pie Pan with an unbaked Crust. I cheat, buy a crust and transfer it to your Pie Pan. However, my wife makes the best Pie Crust and she prefers a homemade crust. I'm lucky!
1 1/2 C Granulated Sugar
8 TBS Butter, melted
1 C drained Crushed Pineapple
3 TBS Flour
1 tsp Vanilla
2 Eggs, beaten
Garnish individual slices with my Homemade Whipped Cream, recipe at the end.
In a large Mixing Bowl with a Blending Fork:
Sugar
Butter
Pineapple
Flour
Vanilla
Eggs
Mix well, just until combined.
Pour into the Crust.
Bake 50 minutes.
Remove from oven to a rack to cool completely.
Serve individual slices with my Homemade Whipped Cream.
This is my favorite recipe 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.
Transfer to a Serving Bowl to serve.
Enjoy!
Peace in the Kitchen!
Thursday, March 3, 2016
Pistachio Nut Cake
I'm a Texan and we love Texas Pecans. Pecans are probably my favorite Nut followed by Cashews, Hazelnuts and then Pistachios. This is a favorite Easter Dessert at our house.
Here's what you'll need:
Preheat the oven to 350 degrees.
2 - regular sized Loaf 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 - 15.25 oz. Box of Yellow Cake Mix
1 - 3.4 oz. Box of Pistachio Instant Pudding Mix
1 C finely ground Pistachio Nuts + additional Pistachios roughly chopped for the Garnish.
1/2 C Sour Cream
1/4 C Vegetable Oil
4 Eggs
1 1/4 C Water
Garnish
Roughly Chopped Pistachios
Confectioner's Sugar.
In a Large Mixing Bowl with a Hand Mixer:
Dry Cake Mix
Instant Pudding Mix
Finely Ground Pistachios
Sour Cream
Oil
Eggs
Water
Beat on Low Speed, just until well combined. (approx. 30 seconds)
Increase Speed to Medium and continue mixing for 1 - 2 minutes.
Divide the Batter evenly into the pans.
Sprinkle evenly with reserved, chopped Pecans.
Bake 30 - 35 minutes. (a toothpick in the center should come out clean)
Remove pans ro a rack to cool completely.
Invert Cakes, (right side up) onto serving platters and dust well with Confectioner's Sugar just prior to serving.
Enjoy!
Peace in the Kitchen!
Wednesday, March 2, 2016
Nelly's "Greek Festival" Spanakopita
This is a great recipe adapted from Food 52. It's a traditional Savory Pastry. It would make a nice entrée for Easter Dinner.
"Nelly started cooking at the age of six, when she joined her mother in the kitchen. “There was nothing else to do in my village!" she told me. All of her recipes come from her childhood home on the Peloponnese peninsula in southern Greece."
Nelly's "Greek Festival" Spanakopita
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 13" Metal Baking Dish (you can use glass but I like metal for this recipe)
FILLING:
4 Pounds of Frozen Chopped Spinach, drained and squeezed thoroughly in paper towels.
4 TBS Butter
5 Green Onions, thinly sliced.
1/2 C of Chopped Fresh Dill
1 tsp Salt
1 tsp Pepper
5 Eggs, beaten
24 oz. of Cottage Cheese
1 1/2 pounds of Feta Cheese, broken into small pieces.
1/2 C Olive Oil
DOUGH:
1 - Package of Phyllo Dough #4 (Apollo brand)
1 - Pound of Clarified Butter
In a Skillet on Medium Heat:
Green Onion
Cook for 3 - 5 minutes.
Transfer to a Large Bowl.
Add:
Dill
Salt
Pepper
Egg
Cottage Cheese
Feta
Spinach
Olive Oil
Fold together with a Silicone Spatula just until combined well trying not to break up the Feta pieces. Try not to over mix.
Butter the Casserole Dish with 4 TBS of Butter.
Unroll the Dough onto a flat surface.
Have a damp Tea Towel available to cover the dough while you're prepare the recipe.
Gently peel back 1 sheet of dough and lay it in the Casserole Dish. It should be placed "crumbled", not stretched out flat. This creates a textured layer.
Brush generously with clarified butter.
Continue this process until you've used half of the Dough, approximately 10 - 15 sheets.
Evenly spread the Filling over the Phyllo making sure to get it into the corners.
Continue buttering the remaining sheets of dough (reserving 3 sheets) with butter and lay them crumpled over the filling.
Tightly wrap the final, buttered layers on top and brush the top layer with butter.
Score the top of the dough about 1/2" deep with a sharp paring knife. Cut into the dough 6 lines X 4 lines creating squares.
Brush again with butter to allow the pieces to remain intact while baking.
Tuck some of the border dough neatly into the sides of the pan using a knife and brush the border with a final coating of butter.
Bake for 1 1/2 Hours until golden brown.
Remove the pan to a rack to cool for 5 minutes.
Cut the squares deeply to serve.
Serve warm.
Enjoy!
Peace in the Kitchen!
"Nelly started cooking at the age of six, when she joined her mother in the kitchen. “There was nothing else to do in my village!" she told me. All of her recipes come from her childhood home on the Peloponnese peninsula in southern Greece."
Nelly's "Greek Festival" Spanakopita
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 13" Metal Baking Dish (you can use glass but I like metal for this recipe)
FILLING:
4 Pounds of Frozen Chopped Spinach, drained and squeezed thoroughly in paper towels.
4 TBS Butter
5 Green Onions, thinly sliced.
1/2 C of Chopped Fresh Dill
1 tsp Salt
1 tsp Pepper
5 Eggs, beaten
24 oz. of Cottage Cheese
1 1/2 pounds of Feta Cheese, broken into small pieces.
1/2 C Olive Oil
DOUGH:
1 - Package of Phyllo Dough #4 (Apollo brand)
1 - Pound of Clarified Butter
In a Skillet on Medium Heat:
Green Onion
Cook for 3 - 5 minutes.
Transfer to a Large Bowl.
Add:
Dill
Salt
Pepper
Egg
Cottage Cheese
Feta
Spinach
Olive Oil
Fold together with a Silicone Spatula just until combined well trying not to break up the Feta pieces. Try not to over mix.
Butter the Casserole Dish with 4 TBS of Butter.
Unroll the Dough onto a flat surface.
Have a damp Tea Towel available to cover the dough while you're prepare the recipe.
Gently peel back 1 sheet of dough and lay it in the Casserole Dish. It should be placed "crumbled", not stretched out flat. This creates a textured layer.
Brush generously with clarified butter.
Continue this process until you've used half of the Dough, approximately 10 - 15 sheets.
Evenly spread the Filling over the Phyllo making sure to get it into the corners.
Continue buttering the remaining sheets of dough (reserving 3 sheets) with butter and lay them crumpled over the filling.
Tightly wrap the final, buttered layers on top and brush the top layer with butter.
Score the top of the dough about 1/2" deep with a sharp paring knife. Cut into the dough 6 lines X 4 lines creating squares.
Brush again with butter to allow the pieces to remain intact while baking.
Tuck some of the border dough neatly into the sides of the pan using a knife and brush the border with a final coating of butter.
Bake for 1 1/2 Hours until golden brown.
Remove the pan to a rack to cool for 5 minutes.
Cut the squares deeply to serve.
Serve warm.
Enjoy!
Peace in the Kitchen!
Tuesday, March 1, 2016
Fig Bundt Cake
I'm a huge fan of recipes made with Figs. I think this would make an incredible Easter Dessert.
Eventually I'll consolidate all of my favorite Fig recipes into one post.
Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - Bundt Pan with a Simple Design. I wouldn't use a very detailed design for this one. Brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, 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. This mix is a fool proof release for even the most detailed Bundt Pan design.
Fig Bundt Cake:
2 C Water
1 Pound of Dried Mission Figs
1/2 C Amaretto Liqueur (I use Amaretto di Saronno)
1/8 tsp Almond Extract
2 C Dark Brown Sugar
1 C Vegetable Oil
3 Eggs
3 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Powdered Ginger
1/4 tsp Cardamom
1 C Toasted, chopped Pecans (I toast whole Pecans on the stove in a dry Cast Iron Skillet)
Confectioner's Sugar for Dusting.
In a Saucepan on low heat:
Water
Figs
Simmer just until reconstituted and soft.
Remove from heat.
Drain and roughly chop the Figs.
In a Food Processor:
Figs
Amaretto
Almond Extract
Process until well blended and smooth.
Transfer to a Small Mixing Bowl.
In a Large Mixing bowl:
Sugar
Oil
Eggs
Whisk well.
Add:
Fig Mixture
Mix well.
Stir in, with a Spatula or Wooden Spoon:
Flour
Baking Powder
Salt
Cinnamon
Ginger
Cardamom
Pecans
Mix well.
Transfer the Batter to the Pan.
Bake for 60 minutes.
Remove Pan to a Rack and cool for 10 minutes.
Invert the Cake onto a Rack to cool completely.
Transfer to a Serving Platter.
Just prior to serving: Dust with Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
Eventually I'll consolidate all of my favorite Fig recipes into one post.
Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - Bundt Pan with a Simple Design. I wouldn't use a very detailed design for this one. Brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, 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. This mix is a fool proof release for even the most detailed Bundt Pan design.
Fig Bundt Cake:
2 C Water
1 Pound of Dried Mission Figs
1/2 C Amaretto Liqueur (I use Amaretto di Saronno)
1/8 tsp Almond Extract
2 C Dark Brown Sugar
1 C Vegetable Oil
3 Eggs
3 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Powdered Ginger
1/4 tsp Cardamom
1 C Toasted, chopped Pecans (I toast whole Pecans on the stove in a dry Cast Iron Skillet)
Confectioner's Sugar for Dusting.
In a Saucepan on low heat:
Water
Figs
Simmer just until reconstituted and soft.
Remove from heat.
Drain and roughly chop the Figs.
In a Food Processor:
Figs
Amaretto
Almond Extract
Process until well blended and smooth.
Transfer to a Small Mixing Bowl.
In a Large Mixing bowl:
Sugar
Oil
Eggs
Whisk well.
Add:
Fig Mixture
Mix well.
Stir in, with a Spatula or Wooden Spoon:
Flour
Baking Powder
Salt
Cinnamon
Ginger
Cardamom
Pecans
Mix well.
Transfer the Batter to the Pan.
Bake for 60 minutes.
Remove Pan to a Rack and cool for 10 minutes.
Invert the Cake onto a Rack to cool completely.
Transfer to a Serving Platter.
Just prior to serving: Dust with Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
Monday, February 29, 2016
King Arthur Flour's Original Cake Pan Cake
This could be considered a vintage recipe. It was created at King Arthur Flour. I decided to post a link to the recipe to give it full credit.
I look forward to making it. One of the appealing things about this recipe is that I have recently purchased 8" X 8" and 9" X 9" Square Pans that have perfectly straight sides. I really like them I have no idea why, but I do.
King Arthur Flour's Original Cake Pan Cake
Enjoy!
Peace in the Kitchen!
I look forward to making it. One of the appealing things about this recipe is that I have recently purchased 8" X 8" and 9" X 9" Square Pans that have perfectly straight sides. I really like them I have no idea why, but I do.
King Arthur Flour's Original Cake Pan Cake
Enjoy!
Peace in the Kitchen!
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