Raisin Cream Pie

I love Raisin Cream Pie. Whenever we visit our relatives in Kansas, we always eat at a local Mennonite Restaurant that has the most amazing Pie. It's so good that you have to order Pie first, just to make sure it will be available after your dinner. I always order Raisin Cream. It was one of my Father in law's favorite pies too.

Here's a simple Amish/Mennonite recipe for Raisin Cream Pie.

Here's what you'll need:

Preheat the oven to 400 degrees.

1 - 9" Pie Pan with 1- 9" Homemade Pie Crust. You can also purchase a crust.

2 C Raisins

2 C Water, divided

1/2 C Brown Sugar

1/2 C Granulated Sugar

3 TBS Cornstarch

1 1/2 tsp Cinnamon

1/4 tsp Allspice

A Pinch of Salt

1 TBS Apple Cider Vinegar

3 TBS Butter

In a Medium Saucepan on Medium Heat:

Raisins

2/3 C Water

Cook for 5 minutes stirring often.

Set aside.

In a medium mixing bowl:

Brown Sugar

Granulated Sugar

Cinnamon

Allspice

Salt

Whisk well.

Gradually Whisk in 1 1/3 C Water

Whisk well.

Pour into the Raisins.

Return to Medium Heat and continue cooking just until it begins to bubble.

Add:

Vinegar

Butter

Continue cooking just until the butter melts and is combined well.

Remove from heat and set aside just until it's warm.

Pour into the Crust.

Bake for 15 minutes.

Remove to a rack to cool completely.

Enjoy!

Peace in the Kitchen!

Steamed Eggs

I have a post on the Blog called Tips, Hints and More. I researched a variety of great hints that make cooking easier. There are some incredible ones. My favorite is how to Shuck Corn using a Microwave. I also receive recipes and tips from Blogs that I follow, and occasionally I pass them on to my readers.
I realize that some people have difficulty making the perfect Eggs, whether Poached, 3 Minute, Hard Boiled, Scrambled and even Fried. I've even Frothed Eggs with my Espresso Machine and they are the lightest and creamiest Scrambled Eggs I have ever eaten. When I discovered several posts about Steaming Eggs, I was fascinated. I haven't tried this yet but I'll post photographs and the results, when I do.

Here's what you'll need:
1 Saucepan with a Lid and a Collapsible Vegetable Steamer (the one in the photograph above) or a Pot with a Pasta Colander.


Eggs (enough to just cover the bottom of the pot in a single layer.)  The size of the Pot will determine how many Eggs you can steam at one time.

Place Eggs in the Steamer Basket or Colander.
Fill the Pot with just enough water so the Eggs are not touching the water.
Cover it.
Bring to a Boil.
Reduce heat to a simmer for 20 minutes.
Remove the Eggs .
Allow them to cool just until you can handle them.

Peel and Serve.

Enjoy!
Peace in the Kitchen!

St. Germain Liqueur recipes

We recently discovered the floral taste of Gt. Germain Liqueur. It's made from the Elderflower. It's a great addition to a Cocktail.
Here are some of my favorite St. Germain Cocktail recipes.

Most all of the recipes are made by adding Ice to a Cocktail Shaker, the Ingredients, Shake and Strain into a Cocktail Glass. So I won't repeat these directions.

My new Summer Drink:
Fords
 Gin, St. Germain Elder Flower Liqueur, Violette Liqueur
and Brûlée Brandied Cherries.

I make a Cocktail with 2 oz. Vodka or Gin, 1 oz. St. Germain Liqueur, 1 tsp of Italian Cherry Syrup and one of the Cherries.
Here's the Jar of  Italian Cherries that I use:

I'll start with the basic Rive Gauche Martini:
1 1/2 parts Gin
1 part St. Germain
1 part Sauvignon Blanc White Wine
Garnish with a Lime Twist.
Serve in a Martini Glass

French Gimlet:
2 parts Gin
1 part St. Germain
1/2 part Lime Juice
Garnish with a Lime Twist

Mojito Parisien:
10 Fresh Mint Leaves
2 parts White Rum
1 part St. Germain
1 part Lime Juice
Club Soda
Muddle Mint Leaves in a Tom Collins Glass.
Add the next three ingredients.
Top off with Club Soda.



St. Germain Cosmopolitan:
2 oz. Citrus Vodka
1 oz. Cranberry Juice
1/2 oz. Lime Juice
1/4 oz. St. Germain


St, Germain Spritzer:
3 oz. Sauvignon Blanc White Wine
2 oz. St. Germain
Soda Water
Lemon Twist

Warsaw Splendor:
4 parts Absolut Vodka
1 part Apricot Brandy
3 parts Lime Juice
1 part St. Germain
Serve in a Martini Glass



Bramble Mimosa:
1 part Chambord Raspberry Liqueur
1 part Blackberry Liqueur
1 part St. Germain
Top off with Champagne.
Serve in a Champagne Glass


La Rosette:
1 oz. St. Germain
Top off with Champagne
Garnish with a Strawberry


La Lumiere:
1 1/2 oz. Gin
1 oz. St. Germain
3/4 oz. Lime Juice
3/4 oz. Green Chartreuse

Spicy Fifty:
2 parts Absolut Vodka
1 part Lime Juice
1 part Honey
1/2 part St. Germain
Garnish with a piece of Jalapeño.
Serve in a Martini Glass

St. Germain with  equal parts of Absolut Pears of any flavored Absolut Vodka.
Serve on the Rocks.

Enjoy!
Peace in the Kitchen!

White Cheddar Cheese and Rosemary Cookies

A Savory Cookie is delicious. I have a favorite vintage Cheddar Cheese Cracker recipe that my mother made in the 60's. I used to make them often. They're a great appetizer. This recipe is very similar so it's a debate whether they're Crackers or Cookies. You can decide and serve them as you wish.

White Cheddar Cheese and Rosemary Cookies.

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
A 2" - 3" Plain Round or Scalloped Round Cookie Cutter.

1 3/4 C Flour
1/2 pound of White Cheddar Cheese, Grated.
1/2 tsp Salt
2 tsp finely Chopped Fresh Rosemary.
1/8 tsp Cayenne Pepper
16 TBS Butter, Cold and Cubed

In a Food Processor:
Flour
Cheese
Salt
Rosemary
Cayenne Pepper
Pulse to mix well.

Add:
Butter, a few pieces at a time until it forms a dough.
Remove and knead together by hand.
Cover with Plastic Wrap and refrigerate for 30 minutes.
Roll out the Dough on a lightly floured surface to 1/4" thick.
Cut out shapes with the Cookie Cutter.
Transfer to the Sheet Pan 1" apart.
Refrigerate again for 30 minutes.
Bake for 20 - 30 minutes.

Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Potato Slices Baked in a Muffin Tin

Here's an great alternative to Baked or Mashed Potatoes. These are thinly sliced Potatoes baked in Muffin Tins. They're flavored with Butter, Herbs and Spices. They're a decadent side dish that will impress your guests.

Here's what you'll need:
Preheat the oven to 375 degrees.
Muffin Tins greased well with Softened Butter.
A Mandoline Slicer

The ingredients are estimated amounts, you can certainly use more according to taste.
10 Yukon Gold Potatoes, Peeled and thinly slice to 1/16" on a Mandoline Slicer.
4 TBS Butter, melted + additional for garnish.
4 TBS of Freshly Shaved Parmesan Cheese + additional for garnish.
1 tsp Garlic Powder
3 TBS Chopped Fresh Thyme leaves + additional for garnish.
Salt and Pepper to taste

In a very Large Bowl........ large enough to toss the Potatoes Slices by hand.
Melted Butter
Cheese
Garlic Powder
Thyme Leaves
Salt and Pepper
Mix well.

Add:
Potato Slices
Gently toss by hand to coat the potatoes well.

Stack the slices in the Muffin Tin until each well is full.
Bake for 1 hour.
Remove the pan to a rack.
Remove the stacks to a serving platter.
Garnish the tops of each stack with additional melted Butter, Cheese and Thyme Leaves.

Enjoy!
Peace in the Kitchen!

Fig and Stilton Cheese Appetizers

I love the combination of Fig and Stilton Cheese. This is a simple and easy appetizer that's very tasty.

Here's what you'll need:
Preheat the oven to 375 degrees.
Several Large Rimmed Sheet Pans
Parchment Paper


1 - 14oz. package of Frozen Puff Pastry, thawed but still cold.
Bonne Maman Fig Preserves
Stilton Cheese, crumbled.


Roll out the Pastry to a 16" X 11 1/2" rectangle, on a floured surface.
Trim it to 15" X 10 1/2".
Transfer it to one of the Sheet Pans.
Cut 1 3/4" squares.
Freeze them for at least 30 minutes.

Line a Sheet Pan with Parchment Paper.
Place 12 of the Squares onto the Pan.
Add another layer of Parchment Paper.
Place another Pan on the top.
Repeat this with as many Pans as you have until all of the Squares are ready to bake.
If you don't have enough Pans, bake them is stages.
Make sure that the top is a Sheet Pan.

Bake for 35 minutes.
Remove the Pans to a rack to cool completely.
Transfer as many Squares as you can onto a Sheet Pan lines with Parchment Paper.
Top each Square with some of the Fig Preserves and sprinkle with some Crumble Stilton Cheese.
Return to the oven to bake for an additional 5 minutes.
The Cheese should be melted.

Transfer to a Serving Platter and serve them warm.

Enjoy!
Peace in the Kitchen!

Nordic Ware Bunny Cakelet Pan

I purchased the Nordic Ware Bunny Cakelet Pan for Easter. This is the recipe for that specific pan.

Here's what you'll need:
Preheat the oven to 350 degrees.
Brush the Pan 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 C Granulated Sugar
8 TBS Butter, melted and set aside to cool slightly.
1 1/2 C Flour
1/2 C Whole Milk
1 tsp Baking Powder
1 tsp Vanilla
1/4 tsp Salt
2 Eggs
Confectioner's Sugar for Dusting

In a Large Mixing Bowl with a Hand Mixer on Low:
Sugar
Butter
Mix until blended.
Increase Speed to Medium.
Mix until light and fluffy.

Add:
Flour
Milk
Baking Powder
Vanilla
Salt
Eggs
Beat until completely combined.

Divide Batter evenly among the wells.
Bake for 20 - 30 minutes or until a toothpick in the center comes out clean.
Remove the pan to a rack to cool for 10 minutes.
Invert the cakes onto the rack to release them and allow to cool completely.

Just prior to serving, transfer the cakes to a Serving Platter and dust generously with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!