I use Okra in Soups, Salads, on Pasta, and so many other ways. This looks delicious.
http://www.deepsouthdish.com/…/classic-iron-skillet-fried-o…
Enjoy!
Peace in the Kitchen!
Thursday, July 7, 2016
Okra Fried in a Cast Iron Skillet
I love Okra, any way it's prepared. It was easier to copy this link than to re write this recipe.
I use Okra in Soups, Salads, on Pasta, and so many other ways. This looks delicious.
http://www.deepsouthdish.com/…/classic-iron-skillet-fried-o…
Enjoy!
Peace in the Kitchen!
I use Okra in Soups, Salads, on Pasta, and so many other ways. This looks delicious.
http://www.deepsouthdish.com/…/classic-iron-skillet-fried-o…
Enjoy!
Peace in the Kitchen!
Monday, July 4, 2016
A Hippy Sponge for Cream Tea!
We've spent time in England and one of our favorite things to do is have Cream Tea. That's Tea in the afternoon with a variety of baked goods or pastries.
Cream Tea or "Devonshire Tea comes from the County of Devon in England. The exact origin of
Cream Tea is disputed, although there is evidence to suggest that the tradition of eating "Bread with Cream and Jam" existed at Tavistock Abbey in Devon, in the 11th Century.
Traditionally it includes Warm Scones with Clotted Cream and Strawberry Jam. One of the other choices at most British Bakeries is the traditional Victoria Sponge. It's a very simple, double 8" round Sponge Cake filled with Strawberry Jam and can include a Whipped Cream Filling.
My Hippy in the Kitchen version is the traditional cake with my favorite Pastry Cream Filling and Strawberry or Raspberry Jam. I prefer Raspberry!
Here's what you'll need:
Preheat the oven to 325 degrees.
2 - 8" round Cake 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. It's a Fool Proof method of releasing any Cakes. It works especially well in the most intricate designed Bundt Pans.
1 1/4 C of Sifted Self Rising Flour
12 TBS Butter, Room Temperature
1 C Granulated Sugar
3 Large Free Range, Organic Eggs
1 tsp Vanilla
1 - Recipe of my Pastry Cream
1 - Jar of Bonne Maman Strawberry or Raspberry Preserves.
Confectioner's Sugar for Dusting.
In a Stand Mixer with a Paddle attachment or in a Large Mixing Bowl with a Hand Mixer:
Butter
Sugar
Beat for 3 - 5 minutes.
Add:
Flour, gradually, until well combined.
Add:
Eggs
Vanilla
Beat well until the Batter is Fluffy, Pale and has the consistency of a Mousse.
Spoon the Batter evenly among the Cake Pans.
Bake for 20 minutes.
A toothpick in the center should come out clean.
The cake should Spring back when gently pressed on the top.
Remove Pans to racks to cool for 10 minutes.
Transfer the Cakes to the racks to cool completely. (Place a Tea Towels over the top of the Pans, release the Cakes onto the Towel and then place the Racks over the bottom of the Cakes to transfer them right side up onto the Racks) This method will keep the Cakes from splitting or cracking when moving them to the Racks.
When the Cakes are cooled completely place one of the Cakes, bottom side up, on a Serving Platter.
Spread a generous amount of Jam on the Cake.
Top the Jam with a generous amount of Pastry Cream
Top it with the second Cake, right side up.
Just prior to serving, Dust the top of the Cake with Confectioner's Sugar.
Slice to serve.
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 (3.4 oz Boxes)
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!
Cream Tea or "Devonshire Tea comes from the County of Devon in England. The exact origin of
Cream Tea is disputed, although there is evidence to suggest that the tradition of eating "Bread with Cream and Jam" existed at Tavistock Abbey in Devon, in the 11th Century.
Traditionally it includes Warm Scones with Clotted Cream and Strawberry Jam. One of the other choices at most British Bakeries is the traditional Victoria Sponge. It's a very simple, double 8" round Sponge Cake filled with Strawberry Jam and can include a Whipped Cream Filling.
My Hippy in the Kitchen version is the traditional cake with my favorite Pastry Cream Filling and Strawberry or Raspberry Jam. I prefer Raspberry!
Here's what you'll need:
Preheat the oven to 325 degrees.
2 - 8" round Cake 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. It's a Fool Proof method of releasing any Cakes. It works especially well in the most intricate designed Bundt Pans.
1 1/4 C of Sifted Self Rising Flour
12 TBS Butter, Room Temperature
1 C Granulated Sugar
3 Large Free Range, Organic Eggs
1 tsp Vanilla
1 - Recipe of my Pastry Cream
1 - Jar of Bonne Maman Strawberry or Raspberry Preserves.
Confectioner's Sugar for Dusting.
In a Stand Mixer with a Paddle attachment or in a Large Mixing Bowl with a Hand Mixer:
Butter
Sugar
Beat for 3 - 5 minutes.
Add:
Flour, gradually, until well combined.
Add:
Eggs
Vanilla
Beat well until the Batter is Fluffy, Pale and has the consistency of a Mousse.
Spoon the Batter evenly among the Cake Pans.
Bake for 20 minutes.
A toothpick in the center should come out clean.
The cake should Spring back when gently pressed on the top.
Remove Pans to racks to cool for 10 minutes.
Transfer the Cakes to the racks to cool completely. (Place a Tea Towels over the top of the Pans, release the Cakes onto the Towel and then place the Racks over the bottom of the Cakes to transfer them right side up onto the Racks) This method will keep the Cakes from splitting or cracking when moving them to the Racks.
When the Cakes are cooled completely place one of the Cakes, bottom side up, on a Serving Platter.
Spread a generous amount of Jam on the Cake.
Top the Jam with a generous amount of Pastry Cream
Top it with the second Cake, right side up.
Just prior to serving, Dust the top of the Cake with Confectioner's Sugar.
Slice to serve.
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 (3.4 oz Boxes)
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!
Saturday, July 2, 2016
Hippy Granola Reposted
I posted one Granola Recipe called Hippy Maple Pecan.
Here's another one that's Far Out and from the 70's
1970's Hippy Granola:
I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.
When I make this recipe, I double it. It never seems to last long.
2 C Rolled Oats
1 C Toasted Almonds
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/2 C Honey
Mix together in a large bowl:
Oats
Nuts
Grains
Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly
Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.
Enjoy!
Peace in the Kitchen
Here's another one that's Far Out and from the 70's
1970's Hippy Granola:
I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.
When I make this recipe, I double it. It never seems to last long.
2 C Rolled Oats
1 C Toasted Almonds
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/2 C Honey
Mix together in a large bowl:
Oats
Nuts
Grains
Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly
Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.
Enjoy!
Peace in the Kitchen
Hippy recipes adapted from Taylor Camp
I wrote a post on the Blog about Taylor Camp Muffins along with a recipe. I added some photographs but I didn't explain in detail what the Camp was all about. If you've never heard of Taylor Camp, you can research it. It was a very Hippy Commune located in Hawaii. The stories and the photographs are quite interesting. It was a very Trippy Place but not so uncommon during it's time.
I've decided to add another very Hippy Commune Recipe that they may have made at Taylor Camp. Here is the recipe for The Hippy in the Kitchen's Treats.
The Hippy in the Kitchen Treats:
Here's what you'll need:
1 - 8" X 8" pan lined with 2 pieces of Parchment Paper extending 2" over all 4 sides.
Spray it lightly with a Vegetable Cooking Spray.
The First Layer:
1/2 C Pure Maple Syrup (Buy the best you can afford)
1/2 C Lyle's Golden Syrup ( No substitutions for this ingredient)
1/2 C Almond Butter
1/2 C Chopped Dark Chocolate (buy the good stuff)
2 TBS Coconut Oil
1/4 tsp French Sel de Mer (Sea Salt) We get ours in France.
4 C Cocoa Rice Krispies Cereal
The Second Layer:
2 TBS Coconut Oil
1/2 C Chopped Dark Chocolate (same as in the First Layer, the good stuff)
1/4 C Chopped Pecans
1/4 C of the same Sel de Mer as in the First Layer
First Layer Preparation:
In a Saucepan on Medium High Heat:
Maple Syrup
Golden Syrup
Bring to a Boil, stirring with a Silicone Spatula.
Remove from the Heat.
Fold in:
Almond Butter
Chocolate
Coconut Oil
Salt
Mix well until completely incorporated.
Fold in:
Cereal
Spoon evenly into the Pan.
Press with an Offset Spatula.
Second Layer Preparation:
In a Saucepan on Low Heat:
Coconut Oil
Chocolate
Stir constantly until melted and well combined.
Pour evenly over the first layer.
Spread smoothly with an Offset Spatula.
Sprinkle evenly with Pecans
Sprinkle evenly with the Salt.
Set aside on a rack to cool completely.
Lift the Parchment Paper to release the Treats.
Transfer to a Cutting Board.
Cut into Squares.
Enjoy!
Peace in the Kitchen!
Taylor Camp Muffins:
I named these but I don't think I can take the time to explain it.
Maybe someone that reads this knows the story.
This is a classic Hippy Muffin Recipe.
Non Stick Cooking Spray ( yes it was around in the 60's and 70's)
1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest
Spray a 12 C Muffin Tin with Cooking Spray
Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt
In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest
Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.
Enjoy!
Peace in the Kitchen!
Hippy Muffins and Cookies
There were definitely some iconic baked goods in the Hippy community. They were usually considered to be healthy, natural, organic, etc!
Here are a few recipes that I believe are considered to be 60's Hippy recipes.
Hippy Baked Oatmeal Muffins
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 6 Cup Muffin Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 C Old Fashioned Oats
1/2 C Mashed Ripe Banana
1/2 C Pumpkin Puree
1/3 C Almond Milk
1/3 C Dried Cranberries
1/4 C Slivered Almonds
2 TBS Almond Milk
3 TBS Pure Maple Syrup
1/2 tsp Almond Extract
1/4 tsp Salt
In a large mixing bowl:
Banana
Pumpkin
Almond Butter
Mash together well.
Add:
Cranberries
Milk
Maple Syrup
Almond Extract
Salt
Mix wel.
Fold in Oats and Almonds.
Use a Large Scoop and fill each cup.
Bake 20 minutes.
Remove the pan to a rack for 5 minutes.
Transfer the muffins to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Sunflower Cookies:
This recipe was shared with me by my Niece.
Thank you Jennifer for this groovy recipe!
Preheat the oven to 350 degrees.
Parchment Paper lined Sheet Pans
1/2 C Vegetable Oil
1/2 C Honey
2 Eggs, beaten
1/2 tsp salt
1 1/2 C Shredded Coconut
1 C Sunflower Seeds
1 tsp Vanilla
Mix all ingredients together in a bowl in the order they are listed,
Mix well by hand.
If the dough seems to be too thick, add additional Honey.
Use a small cookie scoop and drop the dough onto a
cookie sheet lined with parchment paper or Silpat.
Bake at 350 degrees for 10 minutes.
Enjoy!
Peace in the Kitchen!
Vegan Hippy Cookies
This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.
3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon
Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.
Bake at 350 degrees for 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
Hippy Bars:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan brushed well with melted butter.
1 - 14 oz. Box of Graham Crackers, crush by hand.
1 C Chopped Pecans
1 - 14 oz. cans of Sweetened Condensed Milk
1 1/2 tsp Vanilla
1/2 tsp Salt
1 - 12 oz. Bag of Semi Sweet Chocolate Chips
2 C, or more of Confectioner's Sugar for coating the Bars.
In a large mixing bowl:
Graham Cracker Crumbs
Nuts
Milk
Vanilla
Salt
Mix well by hand.
Fold in Chocolate Chips by hand.
Spoon evenly into the Pan.
Spread smoothly with an offset spatula.
Bake for 30 minutes.
Remove pan to a rack to cool completely.
Cut into squares.
Dip each Bar into the Confectioner's Sugar to coat well.
Enjoy!
Peace in the Kitchen!
I've decided to add another very Hippy Commune Recipe that they may have made at Taylor Camp. Here is the recipe for The Hippy in the Kitchen's Treats.
The Hippy in the Kitchen Treats:
Here's what you'll need:
1 - 8" X 8" pan lined with 2 pieces of Parchment Paper extending 2" over all 4 sides.
Spray it lightly with a Vegetable Cooking Spray.
The First Layer:
1/2 C Pure Maple Syrup (Buy the best you can afford)
1/2 C Lyle's Golden Syrup ( No substitutions for this ingredient)
1/2 C Almond Butter
1/2 C Chopped Dark Chocolate (buy the good stuff)
2 TBS Coconut Oil
1/4 tsp French Sel de Mer (Sea Salt) We get ours in France.
4 C Cocoa Rice Krispies Cereal
The Second Layer:
2 TBS Coconut Oil
1/2 C Chopped Dark Chocolate (same as in the First Layer, the good stuff)
1/4 C Chopped Pecans
1/4 C of the same Sel de Mer as in the First Layer
First Layer Preparation:
In a Saucepan on Medium High Heat:
Maple Syrup
Golden Syrup
Bring to a Boil, stirring with a Silicone Spatula.
Remove from the Heat.
Fold in:
Almond Butter
Chocolate
Coconut Oil
Salt
Mix well until completely incorporated.
Fold in:
Cereal
Spoon evenly into the Pan.
Press with an Offset Spatula.
Second Layer Preparation:
In a Saucepan on Low Heat:
Coconut Oil
Chocolate
Stir constantly until melted and well combined.
Pour evenly over the first layer.
Spread smoothly with an Offset Spatula.
Sprinkle evenly with Pecans
Sprinkle evenly with the Salt.
Set aside on a rack to cool completely.
Lift the Parchment Paper to release the Treats.
Transfer to a Cutting Board.
Cut into Squares.
Enjoy!
Peace in the Kitchen!
Taylor Camp Muffins:
I named these but I don't think I can take the time to explain it.
Maybe someone that reads this knows the story.
This is a classic Hippy Muffin Recipe.
Non Stick Cooking Spray ( yes it was around in the 60's and 70's)
1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest
Spray a 12 C Muffin Tin with Cooking Spray
Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt
In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest
Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.
Enjoy!
Peace in the Kitchen!
Hippy Muffins and Cookies
There were definitely some iconic baked goods in the Hippy community. They were usually considered to be healthy, natural, organic, etc!
Here are a few recipes that I believe are considered to be 60's Hippy recipes.
Hippy Baked Oatmeal Muffins
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 6 Cup Muffin Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 C Old Fashioned Oats
1/2 C Mashed Ripe Banana
1/2 C Pumpkin Puree
1/3 C Almond Milk
1/3 C Dried Cranberries
1/4 C Slivered Almonds
2 TBS Almond Milk
3 TBS Pure Maple Syrup
1/2 tsp Almond Extract
1/4 tsp Salt
In a large mixing bowl:
Banana
Pumpkin
Almond Butter
Mash together well.
Add:
Cranberries
Milk
Maple Syrup
Almond Extract
Salt
Mix wel.
Fold in Oats and Almonds.
Use a Large Scoop and fill each cup.
Bake 20 minutes.
Remove the pan to a rack for 5 minutes.
Transfer the muffins to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Sunflower Cookies:
This recipe was shared with me by my Niece.
Thank you Jennifer for this groovy recipe!
Preheat the oven to 350 degrees.
Parchment Paper lined Sheet Pans
1/2 C Vegetable Oil
1/2 C Honey
2 Eggs, beaten
1/2 tsp salt
1 1/2 C Shredded Coconut
1 C Sunflower Seeds
1 tsp Vanilla
Mix all ingredients together in a bowl in the order they are listed,
Mix well by hand.
If the dough seems to be too thick, add additional Honey.
Use a small cookie scoop and drop the dough onto a
cookie sheet lined with parchment paper or Silpat.
Bake at 350 degrees for 10 minutes.
Enjoy!
Peace in the Kitchen!
Vegan Hippy Cookies
This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.
3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon
Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.
Bake at 350 degrees for 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
Hippy Bars:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan brushed well with melted butter.
1 - 14 oz. Box of Graham Crackers, crush by hand.
1 C Chopped Pecans
1 - 14 oz. cans of Sweetened Condensed Milk
1 1/2 tsp Vanilla
1/2 tsp Salt
1 - 12 oz. Bag of Semi Sweet Chocolate Chips
2 C, or more of Confectioner's Sugar for coating the Bars.
In a large mixing bowl:
Graham Cracker Crumbs
Nuts
Milk
Vanilla
Salt
Mix well by hand.
Fold in Chocolate Chips by hand.
Spoon evenly into the Pan.
Spread smoothly with an offset spatula.
Bake for 30 minutes.
Remove pan to a rack to cool completely.
Cut into squares.
Dip each Bar into the Confectioner's Sugar to coat well.
Enjoy!
Peace in the Kitchen!
Cast Iron Skillet Lemon Blueberry Cake
This is a fairly easy cake to make in a classic 10" Cast Iron Skillet.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet sprayed well with Cooking Spray.
1 - 21 oz. can of Blueberry Pie Filling
1 - 20 oz can of Crushed Pineapple, undrained.
1 - 18.25 oz. box of Duncan Hines Lemon Cake Mix.
12 TBS Butter cut into TBS pieces.
In the Skillet:
Blueberry Pie Filling
Spread evenly with a Silicone Spatula.
Add:
Pineapple
Gently swirl into the Pie Filling with the handle of a Wooden Spoon.
Sprinkle Cake Mix evenly over the Fruit. Don't mix.
Top evenly with pieces of Butter. Don't Mix.
Bake for 50 - 60 minutes.
The top should be Golden Brown and Bubbling.
Remove pan to a rack or stove top to coo for 10 minutes.
Serve warm with Vanilla Ice Cream of Whipped Cream.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet sprayed well with Cooking Spray.
1 - 21 oz. can of Blueberry Pie Filling
1 - 20 oz can of Crushed Pineapple, undrained.
1 - 18.25 oz. box of Duncan Hines Lemon Cake Mix.
12 TBS Butter cut into TBS pieces.
In the Skillet:
Blueberry Pie Filling
Spread evenly with a Silicone Spatula.
Add:
Pineapple
Gently swirl into the Pie Filling with the handle of a Wooden Spoon.
Sprinkle Cake Mix evenly over the Fruit. Don't mix.
Top evenly with pieces of Butter. Don't Mix.
Bake for 50 - 60 minutes.
The top should be Golden Brown and Bubbling.
Remove pan to a rack or stove top to coo for 10 minutes.
Serve warm with Vanilla Ice Cream of Whipped Cream.
Enjoy!
Peace in the Kitchen!
Piña Colada Dessert
If you've ever had the opportunity to visit a Tropical Island and enjoy some of the local cocktails while lying on the Beach, you have probably had a Piña Colada. I certainly have. If not, you can enjoy the flavor at home when you taste this Piña Colada Dessert. It's a great Summer Treat to serve poolside at home and pretend you're on an Island!
 |
| The only thing missing is ........ you, and a Piña Colada! 1 - 3.4 oz. Box of Vanilla Instant Pudding Mix 1 - 20 oz. Can of Crushed Pineapple, do not drain. 1 - 8 oz. container of Frozen Cool Whip, thawed. 1 tsp Dark Rum 2 C Mini Marshmallows 1 C Shredded Coconut 1/2 C Chopped Pecans In a Large Mixing Bowl: Pudding Mix Pineapple, with Juice. Mix until well combined. Fold in, by Hand: Cool Whip Rum Marshmallows Coconut Pecans Cover and Refrigerate for 1 hour prior to serving. Enjoy! Peace in the Kitchen! |
S'mores Bars
I have a few other recipes on the Blog for S'mores. There's the traditional S'mores made over an open fire, S'mores cookies and S'mores Brownies. If you don't have the opportunity to make S'mores over an open fire, here's a way to enjoy the taste in a Bar.
S'mores Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Pan lined with Foil extending 2" over all 4 sides. I cut 2 separate rectangles and overlap them. Coat it with a Cooking Spray.
8 oz. Cream Cheese, room temperature.
8 TBS Butter, room temperature.
1 Large Egg
1 Box of Betty Crocker "Super Moist" Devil's Food Cake Mix
1/2 C Sweetened Condensed Milk
2 C Roughly Crushed Graham Crackers
18 Large Marshmallows cut in half.
2 - 1.55oz. bars of Hershey's Milk Chocolate Candy Bars broken into the segments.
In a Mixing Bowl with a Hand Mixer:
Cream Cheese
Butter
Beat until creamy smooth.
Add:
Egg
Mix until well combined.
Fold in by Hand:
Cake Mix
Just until incorporated.
Measure 2 1/4 C of the Batter and spread into the pan with a silicone spatula.
Drizzle Milk evenly over the Batter.
Sprinkle withe Graham Cracker Crumbs.
Top evenly with Marshmallow Halves.
Add:
Half of the Candy Bar Pieces.
Add:
Remaining Batter over the top by the Spoonful.
Bake 35 minutes.
Remove the Pan to a Rack to Cool for 15 minutes.
Top evenly with remaining Candy Bar Pieces.
Allow to sit for at least 2 hours before cutting into Squares.
Enjoy!
Peace in the Kitchen!
 |
| Traditional S'mores made over na open fire! |
S'mores Bars
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Pan lined with Foil extending 2" over all 4 sides. I cut 2 separate rectangles and overlap them. Coat it with a Cooking Spray.
8 oz. Cream Cheese, room temperature.
8 TBS Butter, room temperature.
1 Large Egg
1 Box of Betty Crocker "Super Moist" Devil's Food Cake Mix
1/2 C Sweetened Condensed Milk
2 C Roughly Crushed Graham Crackers
18 Large Marshmallows cut in half.
2 - 1.55oz. bars of Hershey's Milk Chocolate Candy Bars broken into the segments.
In a Mixing Bowl with a Hand Mixer:
Cream Cheese
Butter
Beat until creamy smooth.
Add:
Egg
Mix until well combined.
Fold in by Hand:
Cake Mix
Just until incorporated.
Measure 2 1/4 C of the Batter and spread into the pan with a silicone spatula.
Drizzle Milk evenly over the Batter.
Sprinkle withe Graham Cracker Crumbs.
Top evenly with Marshmallow Halves.
Add:
Half of the Candy Bar Pieces.
Add:
Remaining Batter over the top by the Spoonful.
Bake 35 minutes.
Remove the Pan to a Rack to Cool for 15 minutes.
Top evenly with remaining Candy Bar Pieces.
Allow to sit for at least 2 hours before cutting into Squares.
Enjoy!
Peace in the Kitchen!
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