Aunt Faye's Irish Soda Bread

I started a collection of my favorite recipes when I was living in Steamboat Springs, Colorado in the 70's. I had been to college, joined the Peace Corps, returned to college and then had no idea what I wanted to do with my life. I was a free spirit and decided I needed to take some time to ski.  I was raised in Michigan and when I was in High School, I joined the ski club and that passion was ignited. I chose to spend time in Colorado.  Colorado had such an impact on my life that I decided to invest in some land there in 1990 . Twenty Four years later we increased that 2.5 acres of land to 5 acres. It's our retirement vacation spot in the Sangre de Cristo Mountains. While I was there in the 70's I worked in 3 different restaurants to support my skiing habit. I also did some freelance design to afford the best ski equipment. I became obsessed with cooking and recipes and that's when I started a collection of my "Best of the Best" recipes.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.
I previously posted it under a category about St. Patrick's Day. I decided to give it it's own post today.


Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.

Summer of 1974 , Steamboat Springs, Colorado

Note:

Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour

2 1/4 C whole wheat flour

1 tsp salt

1 tsp baking soda

3 TBS butter

1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.

Cut in butter with fingers.

Make a well in the center of the flour, add buttermilk and stir until blended,

Dough should be dry enough to knead, but not too dry.

Knead the dough on a floured surface about 30 seconds.

Make a 6" - 7" ball, dust the top with additional flour and place on a baking sheet

Use a Chef's Knife and cut all the way through the dough in a + sign. 

Bake at 400 degrees for 30 minutes.

Remove, rub the top with butter and cool completely,

Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.


Enjoy!
Peace in the Kitchen!

French Press Coffee

It may seem odd to some people that I would write a recipe for French Press Coffee. We learned to drink great coffee in Europe. I started when I was 20 years old. Our standard of comparison has always been French Coffee. I know it's all relative and based on personal taste but I decided to do this for our own reference. The issue with French Press recipes is that they're written in Milliliters. and Grams. I've broken it down to Cups and Tablespoons to simplify it for the American Market.
French Press makes a great cup of coffee. The French Press Coffee Makers come in various sizes ranging from 2 Cups to 8 Cups.

We have a Glass 4 C  Classic Coffee Press and a Stainless Steel Press.

And also have individual Makers from Starbucks that we travel with. 

4 C  Coffee Maker

Here's how we make it:

4 C Water
8 TBS Coffee Grounds (Regular Grind, not a Fine Grind) (a Good 1/2 C of Grounds)

Fill the Press with Boiling Water.

Top it off with Coffee Grounds.

Gentle put the top on.

Allow it to sit for 4 minutes.

Gently Push the Top down.

Enjoy!
Peace in the Kitchen!


Here's a Guide to making a great cup of French Press Coffee:

French Press Coffee: Step-by-Step Guide to Handcrafted Coffee


Enjoy!
Peace in the Kitchen!

Grilled Cheese Glazed Donuts with Sea Salt in a Cast Iron Skillet

I know it's not healthy but.......... who cares? All things in moderation, so try it if you like Grilled Cheese. There are so many versions of Grilled Cheese and I'm adding this to my collection.

Grilled Cheese Glazed Donuts with Sea Salt in a Cast Iron Skillet

Here's what you'll need:
A Cast Iron Skillet (only recommended) Any heavy skillet will work.
Vegetable Oil for frying. A light Oil is best.
These directions make 1 Sandwich.


Glazed Donuts (no other)
Softened Butter
Thick Slices of Cheddar Cheese (2 per Donut) Shredded Cheese doesn't work because it will melt through the Donut Hole.
Sea Salt to taste.

The directions are pretty easy......!

Slice the Donut in half.
Spread each cut side with Butter.
Place them, cut side down in the heated skillet.
Sprinkle some Sea Salt over the Glaze. (it sticks to the Glaze)
Place Cheese on one of the halves.
When the cut sides are browned, flip one half over the other to make the Sandwich.
Press gently with a Silicone Spatula.
Continue cooking just until the Cheese begins to melt.
Flip it to brown the other side.
Remove to a serving platter........... and,
Enjoy!


Enjoy!
Peace on the Kitchen!

Food Poem by The Hippy in the Kitchen!

Food:

Food is what I talk about most.
I guess I have to as a Food Blogging host.
I like corn and squash and desserts galore.
I can always find a topic and talk about more.

I'm passionate about the things I cook.
You can check out my Blog and take a look.
Search a food category or a Spice you prefer ,
A Vegetable, a Fruit or a Casserole you can stir.

Read a recipe and print it,
and make it with care.
Return to the blog to find something to share.
Always remember if you can't make a decision,
You can always rely on the Hippy in the kitchen!

And don't forget the motto I'm pitchin',
You will find happiness when you
Enjoy!
Peace in the Kitchen!

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!