Creamy Peanut Butter Fudge

This is a delicious Peanut Butter Fudge. It's a pretty basic and simple recipe!

Creamy Peanut Butter Fudge

Here's what you'll need:
1 - 8"X 8" non stick pan or line it with 2 pieces of Waxed Paper cut to extend 2" over all 4 sides.

3 C Confectioner's Sugar
2 C Creamy Peanut Butter
8 TBS Butter
1/2 C Light Brown Sugar
1 tsp Vanilla

In a Large Glass Bowl for the Microwave:
Butter
Heat until melted.

Add:
Confectioner's Sugar
Peanut Butter
Brown Sugar
Vanilla
Stir well until completely combined.
Spoon into the Pan and smooth evenly with an Offset Spatula.
Refrigerate 2 hours.

Release the Fudge using the Waxed Paper.
Transfer to a flat surface and remove the paper.
Cut into squares.

Enjoy!
Peace in the Kitchen!

Cast Iron Skillet Peach Cobbler

We love Peach Cobbler and this is a great Rustic recipe. It's easy too!

Cast Iron Skillet Peach Cobbler

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet

1 - 29 oz. Cans of Sliced Peaches, drained.
16 TBS Butter, melted
2 C Granulated Sugar
2 C Flour
2 C Whole Milk
2 tsp Baking Powder
Garnish Sprinkled with a mixture of Granulated Sugar and Cinnamon. (1/4 C Sugar mixed with 1 TBS Cinnamon)

In the Skillet:
Peaches that have been drained.
Arrange in a single layer.

Pour Butter over the Peaches.

In a Mixing Bowl:
Sugar
Flour
Milk
Baking Powder
Whisk well.

Pour the Batter over the Peaches.
Bake 45 - 60 minutes until edges are Crispy and the Top is Golden Brown.
Remove Pan to a Stove Top to cool for 10 minutes.
Just prior to serving, sprinkle evenly with Cinnamon/Sugar.

Enjoy!
Peace in the Kitchen!

Apple Cinnamon Dutch Baby in a Cast Iron Skillet

I love Dutch Babies and I have several recipes. Some of them I've been making since the early 80's. If you have never made one....... and you do........ you'll make them over and over again. They are great for Christmas Morning, Brunch, or a Family Gathering.

Apple Cinnamon Dutch Baby in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 450 degrees.
1 - 10" Cast Iron Skillet.

1 Jonagold Apple, peeled, cored and sliced.
1 TBS Granulated Sugar
3 TBS Butter, divided
2 Large Eggs
1/2 C Whole Milk
1/2 C Flour, sifted.
1/2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Nutmeg
1 C Sour Cream
1/2 C Dark Brown Sugar
4 TBS Orange Juice
Confectioner's Sugar for Garnish

Heat the Skillet, dry, on Medium High Heat.

In a Mixing Bowl:
Apple
Granulated Sugar
Toss to Coat Well.

In the Hot Skillet:
1 TBS Butter
Heat until melted.

Add:
Apples
Cook for 3 - 5 minutes, until tender.
Transfer Apples to a Small Bowl and Set Aside.

Wipe the Skillet clean with Paper Towels.

In a Medium Mixing Bowl:
Eggs
Milk
Whisk well.

Add:
Flour
Cinnamon
Salt
Nutmeg
Whisk well.


In the Skillet on Medium High Heat:
Remaining Butter until melted.
Swirl the Butter to Coat the Pan.
Immediately Pour the Egg Mixture into the Pan.
Evenly Spoon the Apples over the Batter.

Bake for 20 minutes, until the Batter is Puffed and Golden Brown.
Remove Skillet to the Stove Top to cool 10 minutes.
Sprinkle evenly with Confectioner's Sugar.

In a Small Heat Proof Glass Bowl:
Sour Cream
Brown Sugar
Whisk well.
Heat in a Microwave for 30 seconds.
Whisk well until Sugar is dissolved.

Add:
Orange Juice
Whisk until incorporated.

Serve Individual Servings topped with the Sauce.

Enjoy!
Peace in the Kitchen!

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.