Upside Down Pecan Pie in a Cast Iron Skillet, from Martha Stewart

This doesn't need an introduction.

Martha Stewart's Upside Down Pecan Pie in a Cast Iron Skillet.

Upside-Down Pecan Pie Recipe | Martha Stewart

Enjoy!
Peace in the Kitchen!

Apple Gingerbread Cobbler from Gooseberry Patch

The Holidays will be here sooner than you want to admit. You don't want to be the one that says they arrived too soon and you don't have any menus planned. I always start planning our menus early. Just when I think I have every recipe I need, I discover new ones. So, I'm starting to post new Holiday recipes.
I am getting a bit lazy and I've started posting links to some new favorite recipes. For a Food Blogger, it's easier and takes less time. Here's a new recipe from Gooseberry Patch. I have several Gooseberry Patch Cookbooks and I'm a fan!

Apple Gingerbread Cobbler:

http://bit.ly/1iAiAN7

Enjoy!
Peace in the Kitchen!

Hot Fudge Sundae Cake from Betty Crocker

I was just about to post a Chocolate Bundt Cake recipe with a Chocolate Ganache Topping. And then.......... I found this one. The Bundt Cake is nice but it's a bit complicated and I was adapting the recipe and it became complicated. So........ this recipe is just the opposite of complicated. It's prepared and baked in the pan. No bowls to dirty, no utensils other than a fork and it's served from the pan. It's also delicious, gooey, chocolaty and yummy!  It's also a vintage Betty Crocker Recipe (1940's) and I love Vintage Recipes.
You may already have this recipe because your mother or grandmother made it. But if you don't, put this in your recipe file and make it someday!

Hot Fudge Sundae Cake recipe from Betty Crocker

Enjoy!
Peace in the Kitchen!

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!