I was raised on Traditional Coffee Cake. We ate it for Breakfast and for an Afternoon Break. I think my Grandmother made it best.
Here's a great Traditional Coffee Cake recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Square Baking Pan sprayed with a Vegetable Cooking Spray.
8 TBS Butter, room temperature.
1 1/4 C Granulated Sugar, divided.
1 Large Egg
2 C Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Nutmeg, divided.
1 C Buttermilk
In a small mixing bowl with a hand mixer:
Butter
1 C Sugar
Beat until creamy smooth for 3 minutes.
Add:
Egg
Mix until well combined.
In a small bowl:
Flour
Baking Soda
Baking Powder
1 tsp Nutmeg
Whisk well.
Add this mixture to the Butter mixture, alternating with Buttermilk.
Spoon into the Pan and smooth evenly with an offset spatula.
In a small bowl:
Remaining Sugar
Remaining Nutmeg
Whisk well.
Sprinkle evenly over the Batter.
Bake for 30 - 35 minutes.
A toothpick in the center should come out clean.
Remove Pan to a Rack to cool completely.
Enjoy!
Peace in the Kitchen!
Monday, July 18, 2016
New recipes coming soon!
I've been quite busy this summer. I have a new recipe that I need to make before I post it. I'm also working on some new Holiday recipes. I don't think it's ever too early to start thinking about your Holiday menus. I'm putting together recipes that have not previously been posted on my Blog. There are some new favorites that I will be serving at home for Thanksgiving and Christmas.
I'm also narrowing down my choices to enter in the Dallas Morning News/Central Market Holiday Cookie Baking Contest. I have so many new recipes to choose from. More to come from The Hippy in the Kitchen!
Enjoy!
Peace in the Kitchen!
I'm also narrowing down my choices to enter in the Dallas Morning News/Central Market Holiday Cookie Baking Contest. I have so many new recipes to choose from. More to come from The Hippy in the Kitchen!
Enjoy!
Peace in the Kitchen!
Monday, July 11, 2016
Vintage German Chocolate Cake in a 9" X 13" Pan.
I've posted many vintage recipes. Here's another very popular cake recipe from the 1950's.
I've adapted the recipe to make it more contemporary without changing the integrity of the original recipe.
I like the concept of making this cake in a 9 X 13 pan. Traditionally it's make in round cake pans, layered, filled and frosted. That can be difficult for a first time baker. I've always loved the flavor combinations in a German Chocolate Cake.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass 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. It's a foolproof release mix.
2 C sifted Flour.
1 tsp Baking Soda
1/4 tsp Salt
1/2 C Water
1 - 4 oz. Package of Baker's German Sweet Chocolate
4 Large Eggs, separated.
16 TBS Butter, room temperature.
2 C Granulated Sugar
1 tsp Vanilla
1 C Buttermilk
Frosting:
12 TBS Butter, room temperature.
1 - 12 oz. can of Evaporated Milk
1 1/2 C Granulated Sugar
1 1/2 tsp Vanilla
4 Large Egg Yolks, beaten.
7 oz. Baker's Flaked Coconut
1 1/2 C Chopped Pecans
Cake instructions:
In a Mixing Bowl:
Sifted Flour
Baking Soda
Salt
Whisk well.
In a glass bowl:
Water
Chocolate
Heat in a Microwave for 1 minute. Remove, stir well and set aside.
Separate the Eggs.
In a Glass Bowl:
Egg Whites
Beat until stiff and set aside.
In a Large Mixing Bowl, with a Hand Mixer:
Butter
Sugar
Beat for 3 minutes until well combined.
Add:
Egg Yolks, one at a time, beat until well combined.
Gradually Add:
Melted Chocolate to the Butter mixture.
Beat until well combined.
Add:
Vanilla, Mix by hand until incorporated.
Mix this next step by hand, don't use a mixer.
Fold in:
Flour, alternating with Buttermilk until completely combined.
Fold in, by hand:
Beaten Egg Whites.
Pour Batter into the Pan.
Bake 30 - 40 minutes.
A Toothpick in the center should come out clean.
Remove Pan to a rack to cool for 10 minutes.
Make the Frosting.
In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Milk
Sugar
Vanilla
Egg Yolks
Cook for about 10 - 12 minutes.
Stir constantly until it begins to thicken.
Remove from heat.
Fold in:
Coconut
Pecans
Stir by hand until well combined.
Pour over the Cake and smooth evenly with an Offset Spatula.
Enjoy!
Peace in the Kitchen!
I've adapted the recipe to make it more contemporary without changing the integrity of the original recipe.
I like the concept of making this cake in a 9 X 13 pan. Traditionally it's make in round cake pans, layered, filled and frosted. That can be difficult for a first time baker. I've always loved the flavor combinations in a German Chocolate Cake.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass 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. It's a foolproof release mix.
2 C sifted Flour.
1 tsp Baking Soda
1/4 tsp Salt
1/2 C Water
1 - 4 oz. Package of Baker's German Sweet Chocolate
4 Large Eggs, separated.
16 TBS Butter, room temperature.
2 C Granulated Sugar
1 tsp Vanilla
1 C Buttermilk
Frosting:
12 TBS Butter, room temperature.
1 - 12 oz. can of Evaporated Milk
1 1/2 C Granulated Sugar
1 1/2 tsp Vanilla
4 Large Egg Yolks, beaten.
7 oz. Baker's Flaked Coconut
1 1/2 C Chopped Pecans
Cake instructions:
In a Mixing Bowl:
Sifted Flour
Baking Soda
Salt
Whisk well.
In a glass bowl:
Water
Chocolate
Heat in a Microwave for 1 minute. Remove, stir well and set aside.
Separate the Eggs.
In a Glass Bowl:
Egg Whites
Beat until stiff and set aside.
In a Large Mixing Bowl, with a Hand Mixer:
Butter
Sugar
Beat for 3 minutes until well combined.
Add:
Egg Yolks, one at a time, beat until well combined.
Gradually Add:
Melted Chocolate to the Butter mixture.
Beat until well combined.
Add:
Vanilla, Mix by hand until incorporated.
Mix this next step by hand, don't use a mixer.
Fold in:
Flour, alternating with Buttermilk until completely combined.
Fold in, by hand:
Beaten Egg Whites.
Pour Batter into the Pan.
Bake 30 - 40 minutes.
A Toothpick in the center should come out clean.
Remove Pan to a rack to cool for 10 minutes.
Make the Frosting.
In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Milk
Sugar
Vanilla
Egg Yolks
Cook for about 10 - 12 minutes.
Stir constantly until it begins to thicken.
Remove from heat.
Fold in:
Coconut
Pecans
Stir by hand until well combined.
Pour over the Cake and smooth evenly with an Offset Spatula.
Enjoy!
Peace in the Kitchen!
Saturday, July 9, 2016
Fried Eggs in Bell Pepper Rings
I love Eggs, anyway you cook them. I also like Eggs cooked or baked inside of other food.... Tomatoes, Avocados, Portobello Mushroom Caps and the list goes on and on. Here's another simple way to enjoy a Fried Egg .......... in Bell Peppers! It's not at all complicated but I thought I'd post it on my Blog. Use a combination of Red and Green Bell Peppers for a Christmas Brunch. See Options below for variations.
Heat about 2 - 3 TBS of Olive Oil in a Cast Iron Skillet on Medium High Heat.
After it's hot:
Add Bell Pepper Rings. Slice them thin but substantial enough to hold an Egg!
Slice the Peppers and clean the inside to make room for an Egg.
Cook on both sides for about 1 minute, just to soften them.
Add 1 Egg into each Ring.
Lower the Heat to Medium Low.
Fry the Eggs about 5 minutes, depending on how you like your Eggs.
Season with Salt and Pepper to serve.
Options:
Place a slice of tomato in the ring just prior to adding the Egg.
Top the Egg with Parmesan Cheese, or a slice of your favorite Cheese.
Sprinkle with Bacon Bits.
Add a spoonful of Hash Browns before adding the Egg. Brown one side,
flip to brown the other side and then add the Egg.
Serve the finished Egg with a side of your favorite Salsa.
Come up with other options for serving, based on your personal tastes.
Enjoy!
Peace in the Kitchen!
Heat about 2 - 3 TBS of Olive Oil in a Cast Iron Skillet on Medium High Heat.
After it's hot:
Add Bell Pepper Rings. Slice them thin but substantial enough to hold an Egg!
Slice the Peppers and clean the inside to make room for an Egg.
Cook on both sides for about 1 minute, just to soften them.
Add 1 Egg into each Ring.
Lower the Heat to Medium Low.
Fry the Eggs about 5 minutes, depending on how you like your Eggs.
Season with Salt and Pepper to serve.
Options:
Place a slice of tomato in the ring just prior to adding the Egg.
Top the Egg with Parmesan Cheese, or a slice of your favorite Cheese.
Sprinkle with Bacon Bits.
Add a spoonful of Hash Browns before adding the Egg. Brown one side,
flip to brown the other side and then add the Egg.
Serve the finished Egg with a side of your favorite Salsa.
Come up with other options for serving, based on your personal tastes.
Enjoy!
Peace in the Kitchen!
Cranachan, a Traditional Scottish Dessert
From the first time I saw the photograph of this Traditional Scottish Dessert, I knew that I would make it.
I decided to simply share the link to the recipe so you could see the photograph too.
Thank you Cristina for sharing this amazing recipe.
http://christinascucina.com/…/cranachan-lovely-scottish-des…
Enjoy!
Peace in the Kitchen!
I decided to simply share the link to the recipe so you could see the photograph too.
Thank you Cristina for sharing this amazing recipe.
http://christinascucina.com/…/cranachan-lovely-scottish-des…
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!
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