Pear Cake in a Springform Pan

I don't eat a lot of Pears. I can't think of a time when I just ate a Pear. I like Pear Ice Cream, Pear Sparkling Water, Pear Chutney and Pear Cake. I'm sure there are other recipes with Pears that I like. I also like desserts made in a Springform Pan. I like the tall sides and the ease of releasing the cake from the pan. My Springform Pan has a Tempered Glass Bottom. I imagine that you could also make this with Sliced Apples. I may try that.

Pear Cake in a Springform Pan:

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) Mix well and refrigerate in a jar. I always have it available for all of my baking needs.

2 Pounds of Ripe Pears, Peeled, Cored and Sliced.
1 Lemon, Cut in Half.
10 TBS Butter, Room Temperature, divided into Tablespoons.
1 C Granulated Sugar, divided.
2 Large Eggs
1 C Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Almond Extract
1/2 C Slivered Almonds.

In a Mixing Bowl:
Pear Slices
The Juice of 1/2 Lemon
Toss well and set aside.

In a Mixing Bowl with a Hand Mixer:
8 TBS Butter
3/4 C Sugar
Beat for 3 minutes, until creamy smooth.

Add:
Eggs
Beat just until well combined.

In a Small Bowl, sift together:
Flour
Baking Powder
Salt
Whisk well.
Add it to the Butter/Sugar.
Mix just until incorporated.

Add:
Lemon Juice from remaining Lemon Half.
Almond Extract
Mix just until incorporated.
Spoon into the Springform Pan.

Arrange Pear Slices on top of the Batter in a Concentric Circle.
Dot with Pieces of 1 TBS of Butter.
Sprinkle evenly with 1 TBS of Sugar.
Sprinkle evenly with Almonds.
Sprinkle evenly with remaining Sugar.
Bake 60 minutes.

Remove to Pan to a Rack to cool 10 minutes.
Release the Cake onto a Serving Platter. I keep the cake on the bottom of the Pan.

Serve individual slices with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen.

Very Pecan Cookies

This recipe was posted by Alicia Ross in The Dallas Morning News this morning. I love Pecans, they are my go-too nuts. I always use Pecans if a recipes calls for nuts. I also love Pecan Cookies. My favorite cookies are Crispy Cookies. I think there are Chewy Cookie fans and Crispy Cookie fans. If given the choice, I always choose Crispy!
I am posting the link to the recipe so you can see the photograph too.
I look forward to making these in the Fall!

This surprise ingredient gives your cookies a nutty, Texas-style flair ...

Enjoy!
Peace in the Kitchen!

Cranberry Holiday Crisp

This recipe needs no introduction.
Cranberries, Holiday, Dessert, that's all!


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking pan sprayed well with a Vegetable Cooking Spray. I use my 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.

1 C Oats
1/2 C Flour
1 Can of Whole Berry Cranberry Sauce
1 C Dark Brown Sugar
8 TBS Butter, cut into Tablespoons and chilled.

In a large mixing bowl:
Oats
Flour
Sugar
Whisk well.
Cut in Butter with a Pastry Blender to create a Crumble.
Press half of the mixture in the bottom of the pan.

Spread Cranberry Sauce evenly over the first layer.
Scatter remaining Crumble evenly over the Cranberry Sauce.

Bake for 45 - 60 minutes.
Remove pan to a rack to cool 10 minutes.

Serve individual servings with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!

Tex-Mex Potato Corn Soup

I love Soup, any Soup. I usually make a new Soup recipe every week beginning in the Fall.
I may post a collection of all of my favorite Soup recipes on the Blog.
This is a small recipe so adjust the ingredients when serving a crowd. Easily double or triple it.

Yukon Gold Potatoes maintain they're shape when used in a soup.
Don't use a Baking Potato.
You could also use New Potatoes but you'd have to use more
since they're smaller than Yukons.

Yellow Onion

Green Onions

Tex - Mex Potato Corn Soup

Here's what you'll need:
1 - Cast Iron Dutch Oven with a lid.

3 TBS Vegetable Oil
2 Yukon Gold Potatoes, skin on and diced.
1 Small Yellow Onion, diced
1 1/2 C Vegetable Broth
2 1/2 C Corn
1/2 tsp Red Pepper Flakes
1 tsp Cumin
1 TBS Dried Cilantro
1 tsp Salt
1 tsp Pepper
1/2 C Heavy Cream
1/2 C Sour Cream
1/2 C Slice Green Onions, the entire Onion.

In the Soup Pot on Medium High heat:
Oil, until Hot.
Potatoes
Yellow Onion
Stir to combine well.
Cook 3 - 5 minutes, stirring.

Add:
Vegetable Broth
Corn
Bring to a Boil.
Reduce Heat to Medium Low.
Cook an additional 10 minutes.

Add:
Red Pepper Flakes
Cumin
Cilantro
Salt
Pepper
Stir well to combine.

Add:
Heavy Cream
Sour Cream
Stir well to combine.

Reduce Heat to Low.
Cover and Cook 30 minutes.
Stir as needed.

Just prior to serving:
Stir in Green Onion.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Blueberry Muffin Top Cookies

Wow! These are incredible. I added these to my Best of the Best recipes. I may  adapt the recipe and make them with Raspberries or Strawberries.

For the dough:

• 3 cups all-purpose flour or gluten-free flour mix*
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 large eggs, room temperature
• 1 1/2 cups fresh blueberries, rinsed and patted dry with paper towels.

For the streusel:

• 3/4 cup all-purpose flour or gluten-free flour mix*
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, melted and cooled slightly

For the glaze:

• 1 cup powdered sugar
• 1-2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
2. Prepare the cookie dough. In a medium mixing bowl, stir together the flour, salt, baking powder, and baking soda. Set the bowl aside.
3. In a large bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy.
4. Beat in the lemon zest, lemon juice, vanilla extract and lemon extract.
5. Add the eggs, one by one and beat until thoroughly combined. It may appear curdled.
6. Add the dry ingredients to the wet mixture and beat on low just until the dough comes together.
7. Pour the blueberries on top and use your hands to gently incorporate them into the dough.
8. Prepare the streusel by mixing together all streusel ingredients in a small bowl.
9. Roll the dough into 2" balls and roll the top and sides of each ball in the streusel. It won’t stick very well so pat more streusel on top of each ball.
10. Place on the prepared cookie sheet about 3" apart. It’s okay if some streusel falls off the cookies.
11. Bake the all-purpose version for 13-16 minutes and the gluten-free version for 16-20 minutes or until lightly browned.
12. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely.
13. Prepare the glaze. In a small bowl, mix together the sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract and salt.
14. Add additional lemon juice to reach desired consistency. Drizzle over the cooled cookies.

Enjoy!
Peace in the Kitchen!

Hawaiian Caprese Sliders

We were on vacation last year and a friend of ours made Baked Sliders with Ham and Cheese. It's a well known recipe and has been made for years and without ever tasting them, they looked and smelled, amazing as they were baking. I didn't eat them because they're not Vegetarian. I was elated when I was sent this recipe for a Vegetarian version. I'm simply posting a link to the recipe so you can see the full recipe and photographs. I can almost taste them as I see these beautiful photographs!

Hawaiian Caprese Sliders | Zestuous


Enjoy!
Peace in the Kitchen!

Key Lime Pie Martini

We spent a vacation in Rosemary Beach Florida and had an amazing Key Lime Pie Martini at a Beach Side Bar/Restaurant.  It was their speciality Cocktail. It took some research to locate a store that sells the KēKē Lime Cream Liqueur. They wouldn't share the recipe, so I deconstructed it.

This is the only liqueur that works.
Kēkē Key Lime Cream Liqueur.

Key Lime Pie Martini:

1 Key Lime Wedge
2 oz. of Vanilla Vodka
3 oz. KēKē Key Lime Liqueur
2 TBS Heavy Cream
Ice

In a Cocktail Shaker filled half way with Ice.
Vodka
Lime Liqueur
Cream
Shake!

Strain into a Martini Glass and then add some of the Ice from the Shaker.

Enjoy!
Peace in the Kitchen!