Vintage Amish Cinnamon Pudding Cake

This recipes comes from my vast collection of Amish and Mennonite Cookbooks.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Dish sprayed with a Vegetable Cooking Spray. I brush mine well with my 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. It's a fool proof cake release mix.

3 1/4 C Brown Sugar, divided
5 TBS Butter, room temperature, divided.
2 1/2 C Ice Water
1 TBS Vanilla
2 C Flour
1/2 tsp Salt
2 tsp Baking Powder
2 1/2 tsp Cinnamon
1 1/4 C Whole Milk
1/2 C Finely Chopped Pecans

In a Saucepan on Medium Heat:
2 1/4 C Brown Sugar
3 TBS Butter
Ice Water
Bring to a boil stirring constantly.
Remove from heat.
Add:
Vanilla, Set Aside to Cool Completely.

In a Large Mixing Bowl:
Flour
Salt
Baking Powder
Cinnamon
Whisk well or Sift together.

In a Small Mixing Bowl:
2 TBS Butter
1 C Brown Sugar
Cream together by hand with a Wooden Spoon.
Add to the Flour Mixture.
Mix well by hand with a Wooden Spoon.

Add:
Milk
Stir to combine well, by hand with a Wooden Spoon.

Spoon the Batter into the Pan.
Smooth evenly with a Silicone Spatula.
Evenly Drizzle the Brown Sugar Mixture over the Batter.
Sprinkle evenly with the Pecans.

Bake for 35 - 40 minutes.

Serve warm with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Rhubarb , My Favorite Rhubarb Recipes

I previously posted several recipes for the Iconic, All American  Dump Cake.
I had never heard of Rhubarb Dump Cake.
I grew up in Michigan and Rhubarb was abundant. My Grandmother made the
best Rhubarb Sauce and poured it over Shortbread Biscuits.
She made the best Strawberry Rhubarb Pie. I've included several of my favorite Rhubarb recipes here.
It doesn't get much easier than this recipe to enjoy Rhubarb Cake.
I found several recipes for this online and I adapted it a bit, without changing the integrity of the original recipe.
I love Rhubarb and I will definitely make this during the summer, maybe for Christmas too.......!

Rhubarb Dump Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan, well greased with Butter,

1 lb. (3-4 cups) Rhubarb cut into 1/4" pieces
1 C Granulated Sugar
1 - (3 oz.) package of Strawberry Jello or Raspberry Jello
1 Box of Yellow Cake Mix
1 C Water
4 TBS Butter, melted

Add the ingredients in the following order without stirring or mixing together:

Spread Rhubarb in bottom of the Pan.
Sprinkle evenly with Sugar.
Sprinkle evenly with Jello.
Sprinkle evenly with Cake Mix.
Drizzle Water over the Mix.
Drizzle evenly with Butter.
Do not stir or mix together.

Bake for 45 minutes.

Serve with Vanilla Ice Cream or Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Here's my favorite recipe for 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!

Just another amazing Rhubarb recipe. I've post many and this is another one I've added to my collection.

Rhubarb Cobbler in Cast Iron

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - large Cast Iron Skillet generously buttered and set aside.

4 C Fresh or Frozen (thawed) coarsely chopped pieces of Rhubarb.

3/4 C Dark Brown Sugar

4 TBS Butter, melted and set aside, divided.

2 Large Eggs, beaten

1/2 C Half and Half

1 tsp Vanilla

1 1/2 C Flour

2 tsp Baking Powder

1 C Granulated Sugar

In a large mixing bowl:

Rhubarb

Brown Sugar

Toss well, set aside.

In a medium mixing bowl:

3 TBS melted Butter

Eggs

Half and Half

Vanilla

Whisk well.

Add:

Flour

Baking Powder

Granulated Sugar

Whisk well until thick and smooth.

Pour into the skillet.

Evenly distribute the Rhubarb over the top.

Drizzle with remaining Butter.

Bake 40 - 45 minutes, until golden brown.

Enjoy!

Peace in the Kitchen!


Rhubarb Muffins:
cinnamon-rhubarb-muffins.aspx
I am posting the link to give full credit for this recipe and so you can see the photograph of the final product.


Here's a new recipe that is more contemporary than the Rhubarb recipe that are typically considered vintage.   This recipe has been adapted from a recipe shared by Midge on Food52.

These are Rhubarb Scones that are served with Strawberry Jam, doesn't that sound incredible

Rhubarb Scones :

3 stalks of fresh Rhubarb , sliced 1/4".

2 1/2 C flour

1 TBS baking powder

1/2 tsp salt

8 TBS cold butter, cubed.

1/2 C vanilla sugar ( I make my own and always have it available for my baking needs)

2/3 - 3/4 C heavy cream

Preheat the oven to 425 degrees.

In a small bowl:

Toss Rhubarb with 3 TBS of the Vanilla Sugar.

In the bowl of a Food Processor, sift:

flour

baking powder

salt

Cut in the butter by pulsing the Processor until the size of small peas form.

Pulse in 1/4 C of the Vanilla Sugar.

Pulse in the Rhubarb.

Slowly add the Heavy Cream until a soft dough forms. You may not need all of the cream.

Transfer the dough to a floured surface.

Divide the dough in half.

Flatten each half into a 6" disc.

Cut each into 6 - 8 wedges.

Sprinkle with remaining Vanilla Sugar.

Bake at 425 degrees on a Parchment Paper lined sheet pan for 20 minutes.

Serve with Strawberry Jam.

Enjoy!
Peace in the Kitchen!

This recipe is adapted from :

Rustic Fruit Desserts by Cory Schreiber & Julie Richardson

I discovered this recipe on a blog that I follow: Food52

Typically a Buckle is baked in a Casserole Dish. I like the fact that this one is made in a Cake Pan.

I love anything that is "Rustic" and this is a Rustic Dessert.

Rhubarb Buckle with Ginger Crumble:

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - 9" Round Pie Pan brushed well with Butter.

Ginger Crumb Topping:

1/3 C Granulated Sugar

1/4 C Flour

1/4 C Finely Chopped Candied Ginger

2 TBS Butter, melted.

Cake:

1 3/4 C Flour

1 tsp Baking Powder

1 tsp Dried Ginger

1/2 tsp Baking Soda

1/2 tsp Sea Salt

12 TBS Butter, softened

1 C Granulated Sugar

2 Eggs

3/4 C  Buttermilk, room temperature

1 pound of Rhubarb, Thinly sliced. (4 C)

Topping:

In a small mixing bowl:

Sugar

Flour

Ginger

Mix well by hand.

Add:

Melted Butter

Stir to combine well.

Cover with Plastic Wrap and put it in the Freezer.

Cake Batter:

In a large mixing bowl:

Flour

Baking Powder

Ginger

Baking Soda

Salt

Whisk well.

In a Stand Mixer with a Paddle Attachment:

Butter

Sugar

Beat on Medium Speed until Light and Fluffy. (3 - 5 minutes)

Add:

Eggs, one at a time.

Mix until completely incorporated.

Add:

Flour in Three Additions, alternating with Buttermilk in Two Additional.

Begin and End with Dry Ingredients.

Gently Fold in the Rhubarb by hand.

Spread the Batter into the Pan.

Sprinkle the Top evenly with the Crumble.

Bake 45 - 50 minutes, until Golden Brown.

Enjoy!

Peace in the Kitchen!

It's time for another one of my recipes from the Best of the Best book that I've collected since 1975.

I grew up in Michigan and Rhubarb was plentiful, unlike now ,where I live in Texas.

We visited family in Kansas one summer and Rhubarb grows well in Kansas.

I bought a plant while we were there and told the nursery I would bring them a Rhubarb Pie after I harvested my Rhubarb.

Well, that never hapened. We really can't grow it here.

I have to rely on keeping frozen Rhubarb available at all times, since I remember all of my Grandmother's Rhubarb creations, Rhubarb Sauce, Strawberry Rhubarb Pie, Rhubarb Crisp, Rhubarb Crunch, Cream of Rhubarb Pie and this........ Rhubarb Mousse!

2 C sliced Rhubarb

1/2 C Water

1/2 C Sugar

1 (3 oz.) box of Strawberry Jello

1/2 C Cold Water

1 C Whipped Cream or Cool Whip

Mix the first 3 ingredients together in a saucepan and bring to a boil and cook for about 8 minutes

Add the Jello, stirring until completely dissolved

Remove from heat add the Cold Water

Chill until slightly thickened

Whip the mixture

Add the Whipped Topping and Refrigerate

Enjoy!

Peace in the Kitchen!

This recipe comes from The Melting Pot of Mennonite Cookery published in 1974.

I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.

Rhubarb Crisp

Mix:

3 C Rhubarb, cut into small pieces

1 Egg, beaten

1/4 tsp Mace (Nutmeg)

3/4 C Sugar

2 TBS Flour

Put into a greased baking dish and cover with the following Crumb mixture.

1/4 C Butter

1/3C Brown Sugar

2/3C Flour

Bake at 350 degrees for 30 minutes.

Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.

Cut the Butter into pieces.

Cut the Butter into the dry ingredients with a pastry cutter or two knives.

Serve with Vanilla Ice Cream or Homemade Whipped Cream

Enjoy!

Peace in the Kitchen!

Rhubarb Crunch

1 C Flour, sifted

3/4 C Uncooked Oats

1 C Packed Brown Sugar

1/2 C Butter, melted

1 tsp Cinnamon

4 C diced Rhubarb

1 C Sugar

2 TBS Cornstarch

1 C Water

1 tsp Vanilla

Mix  together:

Flour

Oats

Brown Sugar

Cinnamon

Butter

Press half of this crumb mixture into a 9"X 9" pan, prepared with Pan Release (recipe in my Hints and Tips)

Add the Rhubarb mixture

Combine, in a saucepan

Sugar

Cornstarch

Water

Vanilla

Cook this mixture until thick and clear

Pour over the Rhubarb

Top with the remaining crumb mixture

Bake at 350 degrees for 1 hour

Enjoy!

Peace in the Kitchen!

This recipe is also from my Best of the Best recipe book.

I've had this one since 1974

Cream of Rhubarb Pie:

Oatmeal Crust:

1/2 C Butter

1/4 C Sugar

1 tsp Vanilla

1/2 tsp Salt

1 C Flour

3/4 C Rolled Oats

Filling:

1 C Sugar

2 TBS Flour

1/8 tsp Salt

2 Egg Yolks, beaten

3 C diced Rhubarb

Meringue:

3 Egg Whites

1/3 C Sugar

1/8 tsp Salt

1/2 tsp Vanilla

Preparation:

Crust:

Cream together, in a Stand Mixer:

Butter

Sugar

Vanilla

Salt

Mix in the Flour and Oats

When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.

Chill the Dough

Filling:

In a separate bowl, mix:

Sugar

Flour

Salt

Combine Rhubarb and enough water to cover the Rhubarb in a saucepan

Cover and bring to a boil

Stir Flour mixture into the saucepan and continue to boil

Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture

Allow to simmer 1 minute

Pour the mixture into the Crust

Bake at 375 degrees for 25 minutes

Meringue:

In a Stand Mixer or with a Hand Mixer:

Combine Egg Whites and Salt , beat until soft peak form.

Gradually add the Sugar and continue to beat until stiff peaks form

Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes

Enjoy!

Peace in the Kitchen!

 My Grandmother's Rhubarb Sauce:

4 C Rhubarb, diced

4 C Sugar

Combine in a saucepan and boil for 12 minutes without any water, stirring often

Add 1 package of Raspberry Jello and cook 3 more minutes, stirring 

Pour into Jelly glasses and seal with paraffin wax

Enjoy!

Peace in the Kitchen!

Here's another vintage Rhubarb recipe.

Maybe all Rhubarb recipes are vintage.

I need to create a new recipe that's current.

I may be the only one that likes Rhubarb.

I hope that others will try some Rhubarb recipes.

Rhubarb Swirls:

1 C plus 8 TBS Sugar, divided

1/2 C Cranberry Juice Cocktail

1/4 C Water

3 1/2 C Rhubarb , cut into 1/2" pieces

2 C Biscuit Mix

1/2 tsp Nutmeg

1 TBS Vegetable Oil

1/3 - 1/3 C Milk

3 TBS Butter, softened, divided

In a saucepan, combine:

1 C Sugar

Cranberry Juice Cocktail

Water

Bring to a boil and boil for 1 minute

Set aside to cool

Butter an 8" square casserole dish greased with 1 TBS softened Butter

In a mixing bowl, combine:

Biscuit Mix

2 TBS Sugar

Nutmeg

Add Oil and Milk to the Biscuit Mixture to create a dough.

Knead lightly on a floured surface.

Roll into a 9" square

Spread with remaining Butter

Cover with remaining Rhubarb and 4 TBS Sugar

Roll it into a Jelly Roll, seal the edges, cut into 9 slices

Place the slices over the Rhubarb. 3X3

Pour the Cranberry Syrup over the Rolls and sprinkle with 2 TBS Sugar

Bake in a 425 degree oven for  25 to 30 minutes.

Serve warm

Enjoy!

Peace in the Kitchen!

I found this in a vintage Mennonite Recipe Book.

Rhubarb Dessert:

Place 5 C cut up rhubarb in the bottom of a buttered 9"X13" casserole .

Over the rhubarb, sprinkle 1 C Sugar and 1 6oz. box of strawberry jello.

Top with 3 C miniature marshmallows.

Mix a white cake mix according to package directions and pour the batter over the rhubarb mixture.

Bake at 350 degrees for 1 1/2 hours.

Do not frost.

Enjoy!

Peace in the Kitchen!

Rhubarb Strawberry Cobbler

Here's what you'll need:

Preheat the oven to 375 degrees

1 - 10" Cast Iron Skillet

1 C Sugar

3 TBS Flour

3 C sliced Strawberries

3 C diced Rhubarb

Mix together in a large bowl

Pour into the skillet.

In another bowl, mix together with a pastry blender:

1 1/2 C Flour

1 C Brown Sugar

16 TBS (2 Sticks) Butter

1 C Rolled Oats

Crumble this mixture on top of the fruit.

Bake at 375 degrees for 45 minutes.

Enjoy!

Peace in the Kitchen!

I recently discovered Flatbush Farm & Bar (N) in New York City.

I love recipes from Pubs , Bistros and Bars!

If you haven't seen my recipe for Union Square's Cafe Bar Nuts, check it out. It's another great Bistro, Pub recipe.

I love their concept of farm fresh and organic foods. They have some amazing items on their menu. The first recipe that I discovered was their Baked Artichoke Dip, and then I found this one for Rhubarb Rice Pudding. This recipe has two of my favorite things.... Rice Pudding and Rhubarb!

When I have a chance I'll post the Baked Artichoke Dip.

Chef Stephen Browning of Flatbush Farm – Brooklyn, New York

INGREDIENTS Rhubarb Base: 1 pound rhubarb, chopped ¼ cup sugar 1 cup red wine Pudding: 236 grams rice 2 quarts milk, plus more as needed 225 grams sugar 3 vanilla beans, split and scraped 4 egg yolks To Assemble and Serve: Vanilla sugar METHOD For the Rhubarb Base: Heat a rondeau pan over medium heat. Add the rhubarb, sugar, and wine, and cook down until almost dry. Allow the rhubarb mixture to cool and refrigerate. When the mixture has chilled, spread evenly in the base of each ramekin. For the Pudding: In a large pot, cook the rice, milk, sugar, and vanilla beans until the rice is cooked through and creamy. Temper the eggs with warm milk and fold into the rice pudding. To Assemble and Serve:Pour the rice pudding into the prepared ramekins over the rhubarb mixture. Generously sprinkle each ramekin with vanilla sugar and bake at 350°F until warm. Remove from the oven and use a chef’s torch to brown the sugar on top. Allow to sit for about 5 minutes before serving. Enjoy! Peace in the Kitchen! One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Cake. Peach Rhubarb Cornmeal Cake Here's what you'll need: Preheat the oven to 350 degrees. 1 - 9" Springform 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. Heavy Duty Aluminum Foil: Tightly wrap the bottom and sides of the pan to seal the juices in as the cake bakes. 2 C of 1/4" ripe Peach slices. (3 - 4 Peaches) 1 1/2 C of 1/4" pieces of Rhubarb 1 tsp Lemon Juice 1 C Granulated Sugar, divided 8 TBS Butter, room temperature 1 1/3 C Flour 1/2 C Cornmeal 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1/3 C Dark Brown Sugar 3 Large Eggs, room temperature 1/3 C Orange Juice (freshly squeezed) 1 TBS Pure Vanilla In a large mixing bowl: Peaches Rhubarb Lemon Juice 1/4 C Granulated Sugar Gently toss to coat well and set aside for at least 5 minutes. Stir occasionally. In a large mixing bowl: Flour Cornmeal Baking Powder Salt Whisk well and set aside. In a Stand Mixer  on medium speed,with a paddle attachment: Butter Brown Sugar Remaining Granulated Sugar Beat 5 minutes. Add: Eggs Beat until fully incorporated. Add: Orange Juice Mix just until combined well, at least 1 minute. Reduce to low speed and gradually add the Flour mixture. Mix just until incorporated, so not over mix. Arrange the Peach slices in the bottom of the pan. Arrange the Rhubarb over the peaches. Evenly distribute all of the juice in the pan. Spoon the batter evenly over the fruit. Bake for 35 - 45 minutes. The top should be golden brown and a tooth pick in the center should come out clean. Remove the pan to a rack for 10 minutes. Release the Pan from the bottom. Invert the cake onto a serving platter and allow to cool completely. Garnish each serving with Whipped Cream or Vanilla Ice Cream. Enjoy! Peace in the Kitchen! Rhubarb Brown Betty: 1 C plain white bread crumbs 1/4 C packed brown sugar 2/3 C white granulated sugar + 1C 2 1/2 tsp cinnamon 1/2 tsp allspice 1/4 tsp ginger a pinch of cloves 4 C  (1" pieces of diced rhubarb) zest of one lemon 1 tsp lemon juice 1/2 C sliced almonds 4 TBS cold butter, cut into pieces + more for the skillet Whisk together in a small bowl: bread crumbs brown sugar 1/4 C granulated sugar cinnamon allspice ginger clove In another bowl: Toss rhubarb with remaining 2/3 C granulated sugar, lemon zest and lemon juice Butter an 8"x8" baking dish Sprinkle 3 TBS of the bread crumb mixture in the baking dish Top with rhubarb Sprinkle with remaining crumbs Top with almonds Dot with butter Bake at 350 degrees for 15 - 20 minutes Cool slightly Serve with whipped cream or vanilla ice cream Enjoy! Peace in the Kitchen!

Easy Biscuits

Easy Biscuits

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 8" X 8" Cake Pan lined with Parchment Paper, hanging 1" over 2 sides and well buttered, or a Silicone baking sheet hanging over the side.
1 Sheet Pan
Melted Butter, set aside.
Additional Flour, (1C)
Butter, Maple Syrup or Gravy to serve with them.

In a Large Mixing Bowl:
2 1/3 C Self Rising Flour
8 tsp Sugar
Whisk well.

8 TBS Frozen Butter  (1 whole stick)  Grated on a Box Grater. ( Grate it directly into the bowl).
Stir gently with a Wooden Spoon to Coat all of the Butter.

Add:
1 1/3 C Buttermilk
Gently stir just to combine. (don't over mix the dough)

On the Sheet Pan:
Add additional 1C of Flour and shake it to distribute evenly just to cover the pan.

Use a Wooden Spoon or a Silicone Spatula and scoop even sized
portions of the Dough onto the Sheet Pan. Remember that you'll need 16 portions. (only place 6 portions at a time on the Sheet Pan.)
Avoid having them touch each other.
Gently shake the pan.

Pick up the Biscuits, one at a time and gently toss them back and forth in the palm of your hand. (have your hands floured)
Place them in the Pan, close together so they touch each other.
You should be able to get 16 Biscuits in the Pan.  (4 X 4 rows)

Bake 25 minutes.
After 25 minutes, brush with  reserved Melted Butter.
Return to Bake for an additional 5 minutes.
They should become Golden Brown.

Remove the Pan, lift the Parchment Paper, transfer it to a Flat Surface.
Break the Biscuits apart.
Serve hot with Butter, Maple Syrup, or Gravy.

Enjoy!
Peace in the Kitchen!

Angel Food Cake with Pudding and Fruit Filling

Angel Food Cake with Pudding and Fruit Filling:

This is an easy, delicious dessert. It's great for a family gathering, church supper, block party or summer picnic. There are a number of variations you can make.

Here's the Basic Recipe made with a Lemon and Blueberry Filling.  I've included Options at the end of this recipe along with my favorite Pastry Cream Recipe.

Here's what you'll need:

1 - 10" Angel Food Cake sliced into 3 equal layers.
1 - 3.4 oz. of Lemon Flavored Jello Instant Pudding Mix
2 tsp Lemon zest
1 C Whole Milk
1 - 8 oz. Container of Frozen Cool Whip, thawed.
1 1/2 C Fresh Blueberries

In a Large Mixing Bowl with an electric hand mixer:
Pudding Mix
Lemon Zest
Milk
Beat for 2 minutes until well combined.

Fold in Cool Whip by hand with a Silicone Spatula or Wooden Spoon.
Cover with Plastic Wrap and refrigerate 15 minutes until thickened.

Fold in 1 C of the Blueberries, gently, by hand.

Transfer the bottom layer of the cake to a large serving platter.
Spread with 1/3 of the filling.
Top with the middle layer and repeat with filling.
Add the top layer and repeat with the remaining filling.

Refrigerate the Cake for 1 hour.

Just prior to serving, top with remaining Fresh Blueberries.

OPTIONS:
Make my Pastry Cream with added Fresh Raspberries.
Make my Pastry Cream with any Canned Fruit Pie Filling.
Substitute Orange Zest if using Apple Pie Filling.
I also use Lime Zest with Blueberries.

This is the best and easiest pastry cream I've ever made.

My Favorite Pastry Cream:

It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling

This is definitely a Best of the Best recipe!

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!

Homemade Bavarian Beer Mustard

I love Mustard! I started making Mustard many years ago and my favorite recipe is posted on the Blog. I've reposted it at the end of this recipe. The two Mustards are very different.  I decided to add 1 more Mustard recipe made with Dark Beer. It can be used on your favorite sandwiches, as a dip for Pretzels, on Hard Boiled Eggs and in Potato Salad. There are so many other uses for homemade Mustard. Just before Summer, I like to have a lot of Mustard available for Picnics This makes 7 - 1/2 Pint Jars that are canned.


Bavarian Mustard

Here's what you'll need:
7 - 1/2 Pint Jars for Canning.
Canning Supplies

Make a note that this recipe has to start the night before you plan on Canning the Mustard.

2 C Dark Beer
2 C Mustard Seeds
2 C Ground Mustard
1 1/2 C Brown Sugar
1 1/2 C Malt Vinegar
1/2 C Balsamic Vinegar
3 tsp Salt
2 tsp Allspice
1/2 tsp Ground Cloves
2 tsp Vanilla

In a small bowl:
Beer
Mustard Seeds
Cover and refrigerate overnight.

In a Blender:
The Beer Mustard Seed Mixture from the Blender.
Pulse just until chopped and grainy.

In a Dutch Oven on Medium Heat:
The Blender Mixture
Brown Sugar
Malt Vinegar
Balsamic Vinegar
Salt
Allspice
Clove
Simmer just until it begins to boil.
Immediately remove from heat.

Add:
Vanilla
Stir well until well combined.

Have the Canning Jars and Lids Boiled, completely Dried and ready to fill for the Canning process.

Ladle the Mustard into the Pint Jars.
Leave about 1/2" of space in the top of the jars.
Wipe off the rims of the jars.
Screw on the Lids just until secure, don't over tighten them.

Put the jars in a Canning Pot with enough hot water to completely cover the jars.
Bring to a simmer on Low heat.
Increase the Heat and Boil for 10 minutes.

Remove the Jars to a rack to cool completely.
If you are familiar with the Canning Process, you'll know when the jars are ready. You can hear the lids "POP".

Enjoy!
Peace in the Kitchen!


We love mustard:

Dijon
German
American
Hot
Sweet
Brown
Deli
Creole
English
Chinese
Flavored.......

......... and this homemade mustard from the Mennonites in Kansas!
This recipe makes about 2 1/2 cups.

4 TBS flour
8 TBS dry mustard
1 C boiling water
1 C sugar
1/2 C vinegar
1/2 tsp salt
1 tsp or more.... mustard seed to taste  (some of the seeds can be crushed)

Mix flour and mustard
Stir in the boiling water
Add sugar,vinegar and salt
Add Mustard Seed

Mix well
Allow to cool completely and refrigerate before using.
Keep refrigerated in a jar!

Enjoy!
Peace in the Kitchen!

Caramel Apple Salad

This is another recipe from our Niece in Kansas. Thank you Jennifer for thinking of The Hippy in the Kitchen when you saw this recipe.
This is easy to make and incredibly delicious. This would be great at a Family Gathering, Church Supper, Block Party or Picnic.

1 - 8 oz. can of Crushed Pineapple with Juice.
1 - 3.5 oz Box of Butterscotch Instant Pudding Mix
1 - 8 oz. Container of Cool Whip
1 C Chopped Pecans
3 C Diced Apples, peeled and cored.
1 C Miniature Marshmallows

In a Large Serving Bowl:
Pineapple
Pudding Mix
Cool Whip
Mix to combine well.

Stir in by hand:
Pecans
Apples
Marshmallows
Cover with Plastic Wrap.
Refrigerate for at least 1 hour before serving.

Enjoy!
Peace in the Kitchen!

Cinnamon Roll Casserole

Here's a quick and easy Breakfast Casserole made with Pillsbury Grands Cinnamon Rolls. It adds the flavor of Apples, Pecans and Eggs. It's simple yet decadent.

Cinnamon Roll Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" square Casserole 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.


Cinnamon Roll Casserole

1 package of Pillsbury Grands Cinnamon Rolls. (5 Rolls with Icing included)
2 Large Jonagold Apples, peeled, cored and chopped.
1/2 C Chopped Toasted Pecans. (I toast whole Pecans in a dry Cast Iron Skillet for 3 - 5 minutes. Stirring often. It doesn't take long before they burn.
4 Large Eggs, beaten.

Directions:
You're not going to separate the Cinnamon Rolls. Roll out the entire container into the Casserole Dish, leaving half of it hanging over the side of the Dish.  Gently press the dough. You'll create 2 layers of the Dough.

Sprinkle the first layer:
Half of the Apples
Half of the Pecans

Fold over the second layer of dough to cover the Apples and Pecans.
Fold over the second layer and repeat with remaining Apples and Pecans.

Pour Eggs over the top.
Bake 40 minutes.
Remove the Pan to a Rack.

Warm the Icing in a Glass Measuring Cup.
Pour evenly over the top of the Casserole.

Serve immediately.

Enjoy!
Peace in the Kitchen!