Better Cream Icing

You read that correctly, it's Better Cream, not Butter Cream.
Many years ago....... OK, back in the 80's, I worked as a Cake Decorator.  I was looking for a part time job and someone talked me into it. I was very successful at it and I enjoyed it. My mentor was a woman named Elizabeth and she was a brilliant cake decorator. I learned everything I could from her. I wanted to succeed and I listened and I learned.

 As we were baking this weekend, my wife and I were having a conversation about icing. She's baking a recipe for a cake by Rebecca Rather (I'll post the cake recipe later) and converting it into cupcakes and small individual Cakelettes. We bought a new Cakelette pan from Williams Sonoma. The Cakelettes will be dusted with Confectioner's Sugar. Rebecca's Icing has Jack Daniels Whiskey in it and it's incredible, but these Cupcakes will be served to children, she made the basic Buttercream icing for them. So..... then we talked about the difference between Buttercream Icing and Better Cream Icing. I remembered that we only used Better Cream at the Bakery. I began to research a recipe and was unsuccessful.
Most people mistake Better Cream for Butter Cream and are not aware that there's a difference.
I decided to look at my go to hand written books of my Best of the Best Recipes and I found my notes on Cake Decorating..
I found my recipe for Better Cream Icing

Better Cream Icing:
2 C Crisco
2 pounds of Confectioner's Sugar
a dash of Vanilla extract
a dash of  Almond extract
a pinch of Salt

 8 oz. of Heavy Cream (Thinnest recommended for  Icing a Cake)
 6 oz. of Heavy Cream (Thin recommended for a light filling).
4 oz.  of Heavy Cream (Medium /Stiff recommended for Piped Cupcakes and Decorative Piping on Cakes),


The Stiff Icing is used to create Decorative Borders and Flowers with Icing Tips and Icing Bags.
I recommend using Canvas Icing Bags but Plastic Bags can also be used.

Cream Crisco well in a Stand Mixer with a Paddle Attachment.
Add all other ingredients and mix until well incorporated, don't over mix.

Enjoy!

Peace in the Kitchen!

Mother's Cherry Cream Freeze Dessert

My mother always made this for Thanksgiving and Christmas beginning in the 50's.
It was my favorite dessert as a child.
Remembering Onnolee Mosher.

My mother made it in Aluminum Ice Cube Trays without the dividers.
I have a source for them, I will order some for this recipe.

Here's my Mother's recipe.
Cherry Cream Freeze:

1 1/3 C (15oz. can) sweetened condensed milk
1/4 C lemon juice
1- 12 oz. package of frozen sweet dark cherries.
3/4 C ( 1 9 oz. can) well drained crushed pineapple.
1/4 tsp almond extract.
2 C heavy cream, stiffly whipped.

In a large mixing bowl, combine:
milk
lemon juice
cherries
pineapple
almond extract
Mix well.

Gently fold in whipped cream.

Place mixture into a 9" x 5"x 3"  Loaf Pan.
Cover tightly with Foil
Freeze for 24 hours.
Dip pan half way in a pan of warm water to release.
Un mold onto a serving platter.
Slice to serve.

Enjoy!
Peace in the kitchen!

Terry's Bread Pudding

Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.

Terry's Bread Pudding:

1 Baguette, sliced
1 Quart of Milk (4 C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9" X 13" pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queen's Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a Doubler Boiler,  place the Cream and Eggs and Whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and Whisk until incorporated

Here's another Whiskey Sauce :

In a Sauce Pan, over Medium Low Heat:
4 TBS Butter
The Juice of 1 Lemon
1 C Apple Cider
1/2 C Brown Sugar
A Pinch of Salt
1 C Bourbon Whiskey

Cook to Reduce to 1/2.
Serve on the side with Bread Pudding.

Enjoy!
Peace in the Kitchen!


Christmas Bread Pudding

I just made a new recipe of Bread Pudding.
I decided to use a variety of Pastries from our local French Bakery.

I cut everything into small cubes (I ended up using 16 1/2 C) and dried it on 2 Sheet Pans for 2 days.
I put them in a 200 degree oven and made sure everything was completely dry.
I added Pecans and Dried Cranberries.

Ready to Bake

Out of the Oven

Here's what you'll need:
Preheat the Oven to 350 degrees. (wait until the mixture is put together because the Butter is melted as the Oven is Preheating)
A Double Boiler

9" X 13" Casserole Dish

16 C of a variety of pastries such as (Chocolate Croissants, Almond Croissants, Palmiers, Cronuts, Croissants, Raisin Danish, etc.) What ever you like and have available.
2 C Whole Milk
2 C Eggnog
3 Eggs, beaten
1 C Granulated Sugar  (I whisk the two Sugars together in a Mixing Bowl)
1 C Brown Sugar
2 TBS Vanilla
1 C Chopped Pecans
1 C Dried Cranberries
4 TBS Butter

In a Large Mixing Bowl:
Pastries
Milk
Eggnog
Mix well by Hand. (I mix every step by hand...... with my hands!

Add:
Eggs
Vanilla
Mix by Hand until incorporated.

Add:
Granulated Sugar
Brown Sugar
Mix by Hand until incorporated.

Add:
Pecans
Cranberries
Mix by Hand until incorporated.

Start Preheating the Oven.
Cut Butter into Cubes and Sprinkle into the Casserole Dish.
Place it in the Oven until Melted.
Remove the Pan.

Spoon the Pudding into the Dish.
Bake 30 Minutes.

Make the Queen's Brandy Sauce:

1 Pint of Heavy Cream
3 Eggs
1/2 C Granulated Sugar
1/2 tsp Vanilla
1C Brandy

In the Top of a Doubler Boiler on Medium Heat:
Cream
Eggs
Whisk well.

Add:
Sugar
Vanilla

Stir constantly for 10 minutes
Slowly Add Brandy or Whiskey and Whisk until incorporated.

Enjoy!
Peace in the Kitchen!

Y'all Come Back For More Sauce Now, Ya Hear?

Y'all Come Back For More Sauce Now, Ya Hear?

I thought this needed a catchy title. It's believed to have been created at a Greek Restaurant in Jackson, Mississippi. Many Restaurants serve their own variation of it.

Is this Southern? You bet your life it is!
I have a similar recipe on the Blog for Fry Sauce.

This versatile Sauce has so many uses:
Burgers
Fries
Salads
Vegetable Dip
Fried Okra
Fried Onion Rings
Fried Green Tomatoes
Fried Pickles
Hush Puppies
Anything else Fried, that you can think of!

Vegetarian/Vegan Worcestershire Sauce

Ingredients for the Sauce:

1 C Mayonnaise
1/4 C of a jar of Chili Sauce
2 TBS Ketchup
1 TBS Lemon Juice
1 tsp Paprika
2 tsp Vegetarian Worcestershire Sauce
1 tsp Tabasco Sauce
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dry Mustard
1/2 tsp Salt
1/4 tsp Pepper

In a Medium Mixing Bowl:
Add all ingredients and Whisk well.
Transfer to a Covered Jar.
Refrigerate at least 1 hour before serving.
Shake prior to serving.

Enjoy!
Peace in the Kitchen!

Cornmeal Crêpes ?

When I first saw this recipe, I cringed! My first impression was that the French would too. As I continued to read the recipe I realized that this was about Savory Fillings, Mexican and Tex - Mex Fillings, then it all made sense to me.  I've even added a couple of Sweet options. If you're familiar with the use of Corn Tortillas in recipes, you know that they can become crispy and fall apart. Even when they're used in a recipe with a creamy sauce, they fall apart. They just don't have the consistency of a French Crêpe. This is the answer! It's a soft, Cornmeal Crêpe that has the texture of a traditional French Crêpe. These can also be used with a Sweet recipe. I've included some recipes for both Sweet and Savory fillings.
I usually make the Crêpes ahead of time and freeze them layered between sheets of waxed paper.
Remove, thaw at room temperature and use in recipes.
This Basic Cornmeal Crêpe recipe makes about 10 - 12 Crêpes.


Here's what you'll need:
I recommend a traditional French Crêpe Pan to make these. I have a Cast Iron Crêpe Pan that works perfectly.
After you make these, use them as you would in any traditional Mexican or Tex-Mex recipe calling for Corn Tortillas and the Sweet Fillings I've included at the end.

Basic Cornmeal Crêpes:
2 Large Eggs
1 C Whole Milk
1/2 C All Purpose Flour
1/2 C Yellow Cornmeal
1/2 tsp Salt
1/4 tsp Sugar
2 TBS Butter, melted
Vegetable Oil to Grease the Crêpe Pan.

In a medium mixing bowl:

Eggs
Milk
Flour
Cornmeal
Salt
Sugar
Butter
Whisk well.


Heat the Pan on Medium Heat.
Grease the Pan with a Paper Towel and a small amount of Vegetable Oil.
Pour 1/4 C of Batter into the Pan and tilt it to evenly distribute it.
This method is no different than the traditional Crepe.
Cook for 1-2 minutes and then flip it and heat for about 30 seconds.
Remove them to a plate and separate them between pieces of Waxed Paper or Parchment Paper until you're ready to use them.

Fill them with a variety of Savory or Sweet fillings and serve immediately.


Here are some ideas for Fillings:


Cinco de Mayo:
1862, Mexico's Army defeated the French at the Battle of Puebla during the Franco-Mexican War, (1861-1867).

It's considered a Minor Holiday in Mexico. In the United States, it's become a Celebration of Mexican Culture and Heritage.
We celebrate in a grand style in Texas.... Parades, Music , Street Festivals and....... FOOD!

Check out my previously posted Tex - Mex Recipes and enjoy these Enchiladas!


This is an original recipe including original recipes for the Tex - Mex Dressing and the Pico de Gallo.
Obviously it can be adapted for non Vegetarians.

1 Recipe of my Tex- Mex Dressing:

1 C (8oz.) Pace Chunky Salsa, or any other brand)
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, room temperature
1 tsp Cumin
1/2 tsp Adobo Seasoning or Garlic Powder

Combine Sour Cream and Cream Cheese in a bowl with an electric mixer.
Fold in remaining ingredients
Store refrigerated in a canning jar.

1 Recipe of my Pico de Gallo:

2 small Tomatoes. diced
1/2 of an Onion, diced
1/2 of a bunch of Cilantro, chopped
2 medium Jalapenos, diced
1 tsp Adobo Seasoning or Garlic Powder
Salt and Pepper to taste
Mix together and Refrigerate.

Enchiladas:

2 TBS Olive Oil
1 Onion, chopped
2 Cloves of Garlic, chopped
3 C Quorn Brand Vegetarian Chicken, shredded
2 C Queso Quesadilla Shredded Cheese
1- 4oz. can Chopped Green Chiles
8 - 6" Cornmeal Crêpes

Saute Onion and Garlic in the Oil until tender
Add the following:
 Chicken
 1 C of the Tex - Mex Dressing
 1/2 C of the Cheese
Green Chiles

Spoon some of the mixture down the center of each Cornmeal Crêpe.
Roll them.
Place them seam side down in a 9"x13" baking dish, sprayed with Vegetable Spray
Top with remaining  Tex - Mex Dressing
Top with remaining Cheese

Bake at 350 degrees for 25 minutes

Serve with the Pico de Gallo on the side

Enjoy!
Peace in the Kitchen!


As a vegetarian I eat a lot of beans. As I've mentioned before, we love beans in Texas. We're influenced by Mexican and Cuban cuisine and that includes many versions of beans.
Here's a great black bean recipe!
They can be served as a side dish , in Tex - Mex Salad, in Tacos and more!


2 TBS olive oil
1 onion, diced
2  red bell peppers, diced
2 green bell peppers, diced
2 jalapenos, diced
3 - (19oz.) cans of black beans, rinsed and drained
1 C water
1/4 C red wine ( Hearty Burgundy)
2 tsp sugar
1 tsp dry oregano
salt and pepper to taste
2 green onions, the entire onion, chopped
1/4 C chopped fresh cilantro

Saucepan:
heat oil
Add:
onion
red pepper
green pepper
jalapeno
Saute, 3 minutes.

Add:
beans
water
wine
sugar
oregano
salt
pepper
Bring to a boil
Reduce to simmer
Simmer 30 minutes
Fold in green onions and cilantro.

Enjoy!
Peace in the Kitchen!


I saw this recipe and I just can't seem to get enough recipes for Tex - Mex  food.
I've adapted the original recipe. I've change a few ingredients and made it Vegetarian.

Vegetarian Chicken Enchiladas:

1 TBS Butter
1 Can Rotel Tomatoes with Green Chiles, drained.
1 (8oz.) package of Cream Cheese, cubed and room temperature.
2 C Quorn Chik'n Tenders, cut in half.
1 (4oz.) can of Diced Green Chiles, undrained.
8 Corn Crêpes
2 C shredded Pepper Jack Cheese
1 Pint of Heavy Cream
1/2 Cup chopped Onion

Here's what you'll need:
1 - 9" X 13" baking dish, sprayed with Vegetable Cooking Spray or lightly coat with Vegetable Oil.

In a Skillet on Medium High Heat:
Butter, until melted.
Rotel Tomatoes
Cook 1 minute.

Add:
Cream Cheese
Chicken
Stir until Cream melts.
Remove from heat and fold in the Diced Green Chiles.

Divide evenly off to one side of each Corn Crêpe.
Roll them.
Place the Enchiladas Seam side down in the baking dish.
Sprinkle with Pepper Jack Cheese.
Drizzle evenly with Heavy Cream.
Sprinkle with Onions.

Cover with Foil.
Bake at 350 degrees for 30 minutes.
Remove Foil and continue cooking 15 minutes.
They should be Golden Brown.

Enjoy!
Peace in the Kitchen!


Taco Filling:

2 TBS Vegetable Oil
1 pound of Yves Vegetarian Meatless Ground
1 TBS Cumin
1 tsp Chile Powder (I use a native Chile Powder from Chimayo, New Mexico)
1 tsp Paprika
1/2 tsp Dried Oregano
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1 C Shredded Sharp Cheddar Cheese
1 C Shredded Pepper Jack Cheese

Toppings:
Shredded Lettuce
Diced Tomatoes
Chopped Fresh Cilantro
Sliced Green Onions
Sour Cream
Guacamole

In a Skillet on Medium High Heat:
Oil, until Hot.
Add:
Meatless Ground
Sauté until browned.

Add:
Cumin
Chile Powder
Paprika
Oregano
Salt
Pepper
Garlic Powder
Mix well.
Cook just until well combined and Hot.
Transfer to a Serving Bowl.
Set Aside.

For each Cornmeal Crêpe:
1 - 2 TBS of Meatless Ground Mixture
Add:
Any of the Toppings
Fold over to serve.
Each person can customize they're own based on personal preferences.

OPTION:
To serve as a Burrito:
Fill with Meatless Ground and Cheese.
Fold and place Seam side down on a plate.
Heat in a Microwave for 30 seconds.
Garnish with your favorite Toppings.

Enjoy!
Peace in the Kitchen!


Mushroom Filling:

This fills about 10 - 12 Cornmeal Crêpes.

1 TBS Vegetable Oil
1 TBS Butter
1 1/2 Pounds of mixed Fresh Wild Mushrooms, sliced thin.
2 Small Shallots, minced.
Salt and Pepper to taste
1 TBS Tomato Paste
1/3 C Sour Cream

In a Skillet on Medium High Heat:
Oil and Butter until Hot.

Add:
Shallots for 1 minute, stirring.

Add:
Mushrooms
Salt and Pepper
Stir often and Sauté for 8 minutes.

Add:
Tomato Paste
Stir to combine.
Cook for 1 minute.
Reduce Heat to Low.
Fold in Sour Cream.
Cook just until heated well.

Fill Crêpes as desired.

OPTION:
Serve filled, open faced topped with a Fried or Poached Egg,

Enjoy!
Peace in the Kitchen!


Sweet Fillings:

Pear and Fig
This fills about 4 Crêpes.

1 Ripe Pear, cored and diced.
4 Fresh Black Mission Figs, diced
2 TBS Chopped Pistachios
2 TBS Honey + additional for Garnish.
Whipped Cream for Garnish.

In a Mixing Bowl:
Pear
Figs
Pistachios
2 TBS Honey
Stir to combine well.

Fill Crêpes, Fold over.
Top with Whipped Cream.
Drizzle with additional Honey.

Enjoy!
Peace in the Kitchen!


Blueberry Filling:

1 C Bonne Maman Blueberry Preserves
1 C Water
3 C Fresh Blueberries

In a Saucepan on Medium High Heat:
Preserves
Water
Stir to combine well.
Bring to a Boil.
Reduce Heat and Simmer for 1 minute.
Remove from Heat.
Cool 5 minutes.
Gently fold in Blueberries.

Fill each Crêpe with 2 TBS of Filling.
Fold the sides over.
Garnish with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Black Bean and Sweet Potato Taquitos

Surprisingly enough, I just received this recipe from a friend in Sweden. I really like this one. We eat a lot of Taquitos in Texas but not many of them are Vegetarian. This recipe is perfect for The Hippy in the Kitchen.

I'm simply posting a link to the recipe to give credit to them and to allow you to see the photograph of the final product.

Thank you Yvonne for sharing this one with me!

In addition to the suggested toppings, we would serve them with my Homemade Salsa (or your favorite Salsa), Chopped Green Onions and Guacamole.


http://www.findingvegan.com/black-bean-and-sweet-potato-taquitos/


Enjoy!
Peace in the Kitchen!

Blueberries

I grew up in Michigan. It's known for Cherries, but we also had abundant Blueberries and Apple Orchards.

Blueberry Coffee Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Traditional sized 9" Loaf 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.

4 TBS Butter, room temperature.
3/4 C Granulated Sugar
2 Eggs
1 C Whole Milk
2 C Flour
2 tsp Baking Powder
2 C Fresh Blueberries

In a large mixing bowl with a hand mixer:
Butter
Sugar
Beat for 3 minutes until creamy smooth.

Add:
Eggs
Milk
Mix to combine well.

Add:
Flour
Baking Powder
Mix until just combined.
Gently fold in Blueberries by hand.

Spoon Batter into the Pan.
Bake 60 - 70 minutes, until Golden Brown.

Remove Pan to a Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!


Here's another Best of the Best. I make it with Cranberries for Thanksgiving Dinner.
You can use any combination of berries. Raspberries are delicious too.
Cherries make a great Tex/French version of a Clafouti!
I also make it with Blackberries alone! It's very versatile.

375 degree oven, preheated
10" cast iron skillet


Blueberry/Blackberry Cornmeal Cake in a Cast Iron Skillet.

1 1/4 C all purpose flour
1/2 C yellow cornmeal
2 tsp baking powder
1 tsp salt
1 C + 2TBS sugar, for the batter
1/4 C sugar, for the topping
1/2 C buttermilk
2 eggs
7 TBS butter, melted + 1 TBS for the skillet
5.6 ounces each of blueberries and blackberries

In a small bowl whisk together:
flour
cornmeal
baking powder
salt and 1C + 2 TBS sugar

In a separate bowl,whisk together:
buttermilk
eggs
melted butter

Pour wet ingredients over dry and whisk to combine well.

Melt the 1 TBS of butter in the skillet , in the preheated oven and coat evenly.
Pour in the batter , sprinkle the top with berries.
Sprinkle the berries with the 1/4C sugar.
Bake for 45 minutes.


Here's an option using fresh figs:
8 oz. of fresh figs, stemmed and sliced in half.
Make the cake according to the directions above, substituting the figs for the berries and spread them out evenly on top of the batter, cut side up. Sprinkle with sugar and bake as directed above.



Enjoy!
Peace in the Kitchen!
T!


Summer is coming!
Warmer weather
Cool Evenings
Blue Skies
Green Grass
Cool Breezes
Backyard Picnics
Picnics at the Lake
Berry Picking

These are all things that I remember from my childhood in Michigan.
I wrote about American Picnics and I should have included this recipe.

I decided to keep it separate so it would make it special.

Summer Berry Bundt Cake:

5 Eggs
1 2/3 C Sugar
1 1/4 C Butter, room temperature, cut into pieces.
2 TBS Kirsch or any Fruit Liqueur
2 1/2 C Flour
1 tsp Baking Powder
a pinch of Salt
1 1/2 C Fresh Raspberries
1 1/2 C Fresh Blueberries or Blackberries ( or a combination of all three)
Powdered Sugar for presentation

Prepare a 9" Bundt Pan ( I use my Pan Release Recipe posted here on the blog under Hints and Tips)
I use a Bundt Pan with a simple design. This cake doesn't require a fancy design.

In a large bowl with a Hand Mixer, blend:
Eggs
Sugar
Add Butter and Liqueur and beat until creamy
Add Flour ( reserving 2 TBS for the Berries)
Baking Powder
Salt
Beat until well incorporated.

In a separate bowl, combine:
Berries with the 2 TBS of reserved Flour
Toss to coat well
Gently fold the Berries into the Batter

Pour the Batter into the prepared pan
Bake at 325 degrees about 60 minutes or until a skewer comes out clean.
Remove, Cool for 30 minutes and then un mold onto a rack to cool completely.

Transfer to a serving platter and dust with Powdered Sugar.
Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

This recipe is from The Cake Mix Doctor by Anne Byrn.

Use my Pan Release to grease a 10" Tube Pan. (Equal parts of Crisco, Vegetable Oil and Flour) Mix well and keep refrigerated in a jar. I always have it available for all of my baking needs.

1 box of Duncan Hines Classic Yellow Cake Mix
1 box (3.4oz.) Vanilla Instant Pudding Mix
1 C Vanilla Yogurt
1/2 C Vegetable Oil
1/4 C Water
4 Eggs
1 C Fresh Blueberries, rinse and drain
Powdered Sugar for Dusting

Measure 2TBS of the Cake Mix and set aside

Place remaining cake mix, yogurt, oil, water and eggs in a large bowl
Mix in a stand mixer on low for 1 minute
Scrape the sides , increase the speed to medium and mix 2 more minutes
Batter should be thick and well blended

Toss the berries in the reserved cake mix

Pour 2/3 of the batter into the pan
Scatter blueberries over the batter
Spread the remaining batter over the blueberries so it covers all of the berries

Bake at 350 degrees for 45 - 50 minutes

Remove to a wire rack and cool for 20 minutes
Invert onto the rack
Cool for 30 minutes

Place on a serving Platter and dust with powdered sugar
Serve with Whipped Cream

Enjoy!
Peace in the Kitchen!

This is a great Summer bread. The berry of choice is Blueberries. It's Summer, Blueberries are in season. I hope you try this bread.

A friend of mine passed this recipe on to me and I thought it looked  great for Summer.
This is an adaptation of the original recipe.


Summer Berry Pull Apart Bread

1 C of fresh Texas Blueberries...... or Michigan, or Maine..... !
1 tsp sugar
2 cans of buttermilk biscuit dough
3/4 C the best maple syrup you can buy!
2 TBS brown sugar
1 C chopped pecans, divided
1 1/2 TBS cinnamon,divided
1/2 C any canned vanilla frosting

Before starting the recipe:
Place the Biscuit  dough cans in the freezer just until you complete the following instructions:

Mix the blueberries and sugar together in a small bowl and set aside.
Preheat the oven to the temperature on the biscuit cans.
Spray a loaf pan with vegetable spray.

Remove the biscuit cans from the freezer and open them.
Separate the biscuits and cut each one into quarters, place them in a large mixing bowl.
Pour in 1/2 C of Maple Syrup.
Add :
Blueberries
brown sugar
1/2 C pecans
1 TBS Cinnamon
Mix well by hand

Pour the bread into the loaf pan.
Bake for 25 - 30 minutes

Microwave the frosting in a glass bowl for 20 seconds.
Drizzle the bread with the remaining maple syrup and then drizzle with the frosting.
Sprinkle with remaining cinnamon and remaining pecans.

Cool completely
Remove from the pan onto a serving plate.
Slice or pull apart and serve.


Enjoy!
Peace in the Kitchen!

This week I chose the muffin recipe in the Dallas Morning News. I'm actually a few days late posting this one. I hope to have another recipe on Wednesday.
My wife made these muffins today and we delivered some to two different families.

Summer Berry Muffins

2 1/2 C flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 C + 6 tsp sugar, divided
1 C whole milk
2 large eggs, beaten
1/2 C butter, melted
2 tsp vanilla
1 C fresh strawberries, quartered
1 C fresh blueberries
1 C fresh blackberries

preheat oven to 400 degrees

In a medium bowl:
flour
baking powder
salt
1/2 C sugar

In another bowl:
milk
eggs
butter
vanilla

Gently stir wet ingredients into the dry ingredients just until mixed.
Fold berries into batter

Spoon batter into 24 paper lined cups in muffin tins.
Sprinkle 1/2 tsp of remaining sugar over the top of each muffin.
Bake for 20 to 25 minutes until golden brown.
Muffins will not test done with a toothpick because of the fresh berries.
Allow them to cool 5 minutes before removing from the muffin tins.
Remove paper lined muffins to a wire rack to cool completely.

Enjoy!
Peace in the Kitchen!

As Summer approaches I'm reminded of picking Blueberries as a child growing up in Michigan. I remember visiting my Uncle's Log Cabin on Higgins Lake, in the summer, eating fresh Blueberries in a bowl of milk for breakfast.

Here are two great recipes with Blueberries.
At the end of this recipe, I added a list of other canned  Pie Filling flavors that would be great in this recipe.

Blueberry Cheesecake in a Jar:
This recipe is adapted from Chin Deep.

Here's what you'll need:
6 Half Pint Canning Jars with lids.

First Layer
Graham Cracker Crust:

1 C Graham Cracker Crumbs
3 TBS Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1/4 C (4TBS) Butter, melted

Combine all ingredients in a small bowl, mix well and press 3 TBS into the bottom of each jar.

Second Layer
Cheesecake:

1 - 8oz. package of Cream Cheese, room temperature.
1/2 C Granulated Sugar
1/2 C Sour Cream
2 TBS Lemon Juice
2 tsp Vanilla
1 tsp Lemon

Mix together in a Stand Mixer with a Whisk attachment.
Whip until smooth and creamy.
Divide equally among the jars.

Third Layer
Blueberries:
1 - 20 oz. can of Blueberry Pie Filling
1/2 tsp Almond Extract
Mix well and divide among the jars.

Place the lid on the jars and refrigerate to chill before serving.

Note:
I would also make this with any other flavor of Pie Filling. Here's a list of available flavors:
Banana Creme
Cherry
Chocolate Creme
Coconut Creme
Key Lime Creme
Lemon Creme
Apple Cranberry
Apple
Apricot
Blackberry
Dark Sweet Cherry
Strawberry Rhubarb
Red Raspberry
Pumpkin
Raisin
Pineapple
Mixed Berry

Enjoy!
Peace in the Kitchen!


Blueberry Scone Cake:

2 1/2 C Flour
1/3 C Granulated Sugar
2 tsp Baking Soda
1/2 tsp Salt
1 stick (8TBS) Butter, cold, cubed
1 C Fresh Blueberries
2 Eggs
1/3 C Heavy Cream
1 tsp Vanilla
Zest of 1 Lemon
Heavy Cream and additional sugar for the tops before they're baked.

Preheat the oven to 350 degrees.
Wrap the bottom and sides of a 9" Springform Pan with heavy duty foil to prevent leaks.
Generously brush the pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have some available for all of my baking needs.

In a large Mixing Bowl:
Flour
Granulated Sugar
Baking Soda
Salt
Whisk well.
Cut in Butter with a pastry blender until you have pea sized pieces.
Gently fold in the Blueberries, by hand.

In a small bowl:
Heavy Cream
Eggs
Vanilla
Lemon Zest
Whisk well.
Add to dry ingredients.
Pour into prepared pan.
Brush the top with additional Heavy Cream and sprinkle with additional granulate sugar
Bake for 20 - 25 minutes.
Cool the pan on a rack for ten minutes.
Release the cake onto the cooling rack and cool completely.

Serve with Home Made Whipped Cream.

Enjoy!
Peace in the Kitchen!




I've posted my favorite recipes for Dutch Babies, I'll repost them at the end of this recipe. I like this one from Martha Stewart.
This recipe makes 4 individual Pancakes.
You'll need 4 small cast iron skillets about 6 1/4 " - 6 1/2" in diameter. You could use a comparable sized gratin pan, or you can make it in a 12" Cast Iron Skillet; add 20 minutes bake time for the large skillet.

Preheat the oven to 400 degrees.
You'll need a blender for this recipe.

4 Large Eggs
1 C Whole Milk
1 C Flour
1/4 C Granulates Sugar
1/2 tsp Lemon Zest
1/4 tsp Salt
2 TBS Butter
1 C Fresh Blueberries + additional for topping.
Confectioner's Sugar for Dusting.

In the Blender:
Eggs
Milk
Flour
Sugar
Lemon Zest
Salt
Blend well.

Heat the individual skillets or the 12" skillet over high heat on the stove.
Divide the butter among the individual land or all of it in the 12" skillet.
Divide the batter evenly among the skillets.
Scatter them with the berriesBake for 15 - 18 minutes. (remember to add 20 minutes for the 12" skillet)
Remove from the oven, top with additional berries and sprinkle with Confectioner's sugar to serve.


Enjoy!
Peace in the Kitchen!

We recently spent time in Rosemary Beach, Florida. The food was amazing. I had some incredible salads. One of them had a this dressing on it.

 Fresh Blueberry Vinaigrette:

3/4 C Fresh Blueberries
1/4 C Olive Oil
1/4 C Balsamic Oil
1/4 C Brown Rice Vinegar
1 tsp Dijon Mustard
Salt and Pepper to taste

Puree all of the ingredients in a Blender or a Food Processor until smooth.

Enjoy!
Peace in the Kitchen!


Here's a delicious, quick and easy Breakfast Treat from Rhodes.
These are made in the Rhodes Cinnamon Roll Pan that they come in. It can't get any easier than this.

For a nice presentation, transfer the rolls to a serving platter just prior to serving.
Drizzle with the Frosting and Syrup while it's on the platter.

Here's what you'll need:
Preheat the oven to 350 degrees.


1 package of Rhodes Frozen Anytime Cinnamon Rolls with Cream Cheese Frosting.
Allow to sit at room temperature while preparing the rest of the ingredients. They don't have to be completely thawed but this will help them bake evenly in the center.
1 - 21 oz. can of Blueberry Pie Filling, drained. Reserve the syrup to drizzle over the top at the end.
1 C Chopped Pecans
4 TBS Butter, room temperature
1/2 C Flour
1 TBS Cornstarch
1/2 C Brown Sugar

Spread the frozen rolls evenly with Blueberries.

In a small bowl:
Butter
Cornstarch
Flour
Brown Sugar
Pecans
Mix well with a Blending Fork to create a Crumble.
Sprinkle evenly over the Blueberries.
Place the pan on a Sheet Pan to Bake.
Bake 35 minutes.

Remove the pan to a rack.
Drizzle evenly with the packet of Frosting included with the Rolls.
Drizzle evenly with Syrup.


Enjoy!
Peace in the Kitchen!


Blueberry Coffee Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable and Flour) Mix well and keep refrigerated in a jar. I always have it available for all of my baking needs.

1/2 C Butter, softened.
The Zest of 1 Large Lemon.
3/4 C Granulated Sugar + additional for Sprinkling the top.
1 Egg
1 tsp Vanilla
2 C Flour, divided
2 tsp Baking Powder
1 tsp Salt
2 C Fresh Blueberries
1/2 C Buttermilk

In a Large Mixing Bowl with a Hand Mixer:
Butter
Lemon Zest
Sugar
Beat 3 minutes until creamy smooth. Set aside.

Add:
Egg
Vanilla
Mix just until combined.

In a small bowl:
Blueberries
1/4 C Flour
Toss with your hands to coat well.

In a small bowl:
Remaining Flour
Baking Powder
Salt
Whisk well.

In the bowl with the Butter, Zest and Sugar:
Alternate Flour and Buttermilk beating with the mixer until well combined.

Gently Fold in the Blueberries by hand, with a Silicone Spatula.
Spoon the Batter into the Pan.
Sprinkle the top with 1 TBS of Granulated Sugar.

Bake 45 - 55 minutes.
A toothpick in the center should come out clean.

Remove pan to a rack to cool for 10 minutes.

Enjoy!
Peace in the Kitchen!