Hot Fudge Sundae Cake

This recipe comes from Betty Crocker.
It's a Chocolate Cake that creates it's own Hot Fudge Sauce as it bakes.
The cake is spooned into individual serving bowls, topped with a scoop of Ice Cream and some of the Sauce.

This is my favorite Baking Cocoa.

Hot Fudge Sundae Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" un greased Baking Pan.

1 C Flour
3/4 C Granulated Sugar
2 TBS  Baking Cocoa + additional listed below.
2 tsp Baking Powder
1/4 tsp Salt
1/2 C Whole Milk
2 TBS Vegetable Oil
1 tsp Vanilla
1 C Dark Brown Sugar
1/4 C Cocoa
1 3/4 C Boiling Water, set aside until ready to use. It just needs to be Hot!

In the Pan.
Sprinkle evenly with:
Flour
Granulated Sugar
2 TBS Cocoa
Baking Powder
Salt
Mix together roughly with a Blending Fork.

Mix in the following with a Fork:
Milk
Oil
Vanilla

Stir in the Pecans.

Sprinkle evenly, in the following order, without mixing:
Brown Sugar
Remaining Cocoa
Gently pour the Boiling Water evenly over the entire Batter.

Bake 40 minutes.
Serve immediately in individual serving bowl, topped with a scoop of Vanilla Ice Cream.
Spoon some of the Sauce from the pan over the Ice Cream.

Enjoy!
Peace in the Kitchen!

Baked Caprese Sliders

We were on vacation in Florida and someone made Hawaiian Sliders. They're made with Ham and Cheese. I like this Vegetarian version adapted from The Pampered Chef. Photos by Zestuous.

Spread generously with a layer of Softened Butter.

Add Salt and Pepper to taste.

Brushed evenly with Butter/Italian Dressing Mix.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan lined with Foil extending 2" over all 4 sides.
I cut two separate pieces to fit the pan.

24 King's Hawaiian Honey Wheat Rolls (you can slice the entire package horizontally at one time with a Bread Knife)
Butter, softened.
1 Bunch of Fresh Basil, Large Leave only.
6 Tomatoes, sliced
16 oz. Fresh Mozzarella Cheese, sliced.
8 TBS Butter, melted
2 TBS Dry Powdered Italian Dressing Mix

In the Casserole Pan:

Place the bottom half of the rolls in the pan, cut side up.
Spread with a layer of Softened Butter.

Cover with a layer of Basil Leaves.

Cover with a layer of Tomatoes. (Salt and Pepper to taste)

Add a layer of Cheese.

In a small bowl:

Butter

Italian Dressing

Whisk well.

Cover with the tops of the Rolls.

Brush the tops evenly with Butter.

Cover tightly with Foil.

Set aside for 10 minutes.

Bake covered for 10 minutes.

Uncover and continue baking to 5 minutes.

Serve Hot!

Enjoy!

Peace in the Kitchen!

 

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Biscuits

Here's a great recipe for Biscuits:

http://www.thecountrycook.net/20…/…/butter-dip-biscuits.html

Enjoy!
Peace in the Kitchen!

Mediterranean Crown Appetizer and Tex - Mex Option

I received this recipe via a video from a friend in France. It was difficult to get a recipe so I copied a link to post it on my Blog. I was able to create some still photographs from the video.
It looks delicious and I will definitely make it.
In order for me to be able to print the recipe I have to break it down and create it myself.
It's an appetizer "crown" or wreath.
It can certainly be customized to your personal taste.

Here are photographs that I took from the video:
They're not in any order but it gives you an idea of the process and the final dish.

Mediterranean Crown Appetizer

Puff Pastry and a bowl to use as a template.

The outer ring is sprinkled with Dried Oregano.

Cut the center into wedges to pull back over the Ring.

Egg Wash

Cover the Ring with Sliced Black Olives.

1 Zucchini, unpeeled and sliced.

Puff Pastry Circle

Tomato slices

Bake at 350 degrees for 20 minutes.

Egg Wash

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Round Pizza Pan
A Bowl create a template in the center of the Puff Pastry Dough.(you'll see it in the video)

This is a pretty vague recipe so the amounts of ingredients will change according to the size Appetizer you make.

Ingredients:

Puff Pastry (enough to create a Pizza Sized Circle)
A Recipe of Fresh Pesto, or a Jar.
3 small Tomatoes, sliced
1 Zucchini, sliced
Feta Cheese
Appetizer sized Mozzarella Balls or pieces of Mozzarella Cheese.
An Egg Wash to brush on the Pastry Ring.
Sliced Black Olives
Dried Oregano

Here's a link to the video:

Couronne méditerranéenne

Enjoy!
Peace in the Kitchen!

Here's another option:
Preheat the ove to 375 degrees.

Create your favorite Tex-Mex filling of Ground Beef, Cheese, Jalapeños with Taco Seasoning.

Here's a suggestion:

1 lb. of Ground Beef or Gimme Lean Vegetarian Meatless Ground.
1 Package of Taco Seasoning Mix.
1 - Diced Jalapeño
1 Cup of Shredded Sharp Cheddar Cheese.

In a large Skillet on Medium High Heat:
Sauté the Beef until browned.

Add:

Seasoning Mix
1/2 C Water
Jalapeño
Simmer 5 minutes. Stirring often.
Transfer to a Bowl.
Add:
Cheese
Mix well.
Spoon over the Dough.

Garnish Filling Suggestion:
Shredded Lettuce, Chopped Tomatoes, sliced Black Olives, Guacamole and Salsa.

Bake for 20 - 25 minutes.
After it's baked, transfer to a Serving Platter and fill the center with Shredded Lettuce, Chopped Tomatoes, sliced Black Olives, Guacamole and Salsa.

Serve with Tortilla Chips


Enjoy!
Peace in the Kitchen!

Chocolate Caramel Cookie Balls

This is just one more cookie recipe that I may enter in the Dallas Holiday Cookie Contest 2016. I am constantly researching and creating new Cookie recipes. I have a vast collection of vintage recipe books that I use and I have friends that share recipes. I adapt recipes and I research new trends to find something unusual to enter in the contest. It's getting more and more difficult each year to choose my entries.

Chocolate Caramel Cookie Balls

Here's what you'll need:

Preheat the oven to 375 degrees.
Sheet Pans lines with Parchment Paper.

8 TBS Butter, softened to room temperature.
1 C Granulated Sugar
1 C Brown Sugar
2 Large Eggs
1 TBS Vanilla
2 1/2 C Flour
1/2 tsp Salt
1 tsp Baking Soda
3/4 C Cocoa Powder
48 Caramel Candies

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat for 3 minutes.

Add:
Eggs
Vanilla
Mix just until well combined.

In a Mixing Bowl:
Flour
Salt
Baking Soda
Cocoa Powder
Whisk well.
Add this mixture to the Stand Mixer.
Mix just until combined.

Transfer to a Mixing Bowl.
Cover with Plastic Wrap.
Refrigerate at least 2 hours.

Use a 1 3/4" Cookie Scoop for each Cookie.
Wrap the Dough around each Caramel Candy and seal it well.
Place them 2" apart on the Sheet Pan.
Bake for 8 minutes.

Transfer the Pan to a Rack to cool for 5 minutes.
Transfer the Cookies to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Cranberry Pecan Pastries topped with Honey

These are a great Pastry to serve at a Christmas Party at home, or to take to a Party. They're also perfect to serve at Thanksgiving. This recipe has been adapted from several options.

Cranberry Pecan Pastries topped with Honey.

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper

1 C Dried Cranberries
1 C finely chopped Pecans
1/2 C Granulated Sugar
The Zest of 1 Orange
2 Refrigerated Pillsbury Pie Crusts
2 TBS Butter, melted
1 Egg
2 TBS Water
Honey for Garnish.

In a small Mixing Bowl:
Cranberries
Pecans
Sugar
Orange Zest
Mix well.

Roll out each piece of Dough onto a lightly floured surface.
Trim each of them into a square.
Brush both of them with melted Butter.

Divide the Filling evenly and spread it over each piece of Dough.
Roll each of them tightly into a log.
Wrap tightly in Plastic Wrap and refrigerate for 30 minutes.

Unwrap the Logs, placed seam side down on a cutting board.

In a small bowl, Whisk Egg and Water together to create an egg wash.

Brush each Log with the egg wash.

Slice each log into 10 equal pieces.
Place them 1" apart, cut side up, onto a Sheet Pan.

Bake for 12 - 15 minutes.
Remove pan to a rack and immediately brush each pastry generously with Honey.
Allow to cool for 10 minutes.

Transfer pastries to a rack to cool completely.

To serve, transfer them to a Serving Platter.
Enjoy them with a great cup of Coffee, a Latte or an Espresso!

Enjoy!
Peace in the Kitchen!

Corn Fritters and Homemade Remoulade Sauce

Corn Fritters and Homemade Remoulade Sauce

Here's what you'll need:
1 - 10" Cast Iron Skillet

2 C Corn
3/4 C Flour
2 tsp Granulated Sugar
1 tsp Chili Powder
Salt and Pepper to taste
3 TBS Diced Red Bell Peppers
2 Large Eggs, beaten
1/2 C Water
1/2 C Grated Cheddar Cheese
2 TBS Butter, melted
Vegetable Oil, enough for 1/2" for frying.

In a Large Mixing Bowl:
Flour
Sugar
Chili Powder
Salt and Pepper
Whisk well and set aside.

In a Mixing Bowl:
Corn
Bell Pepper
Eggs
Water
Cheese
Stir well to combine.
Add this to the Flour Mixture.
Stir just until combines.

Add:
Butter
Mix just until well combined.

In the Cast Iron Skillet on Medium High Heat:
Oil, until Hot.

Drop the Batter using a Tablespoon, into the Hot Oil.
Fry each side for 2 minutes.

Transfer to a platter lined with Paper Towels.
Repeat until all of the Fritters are made.

Keep them warm in a 250 degree oven as you make them.
Serve Hot with my Remoulade Sauce.

Remoulade Sauce:

This recipe makes 3 cups.
4 Egg Yolks
1/2 C Vegetable Oil
1 C finely chopped Celery
1 C finely chopped fresh Parsley
1/2 C prepared Horseradish
1/2 Lemon, seeded and roughly chopped
4 TBS Creole Mustard
4 TBS Ketchup
4 TBS Worcestershire Sauce (I use a Vegetarian Version)
2 TBS Yellow Mustard
2 TBS White Vinegar
2 TBS Tabasco Sauce
2 TBS minced Garlic
4 TBS Paprika
2 tsp Salt

In a Food Processor:
Process Egg Yolks for 2 minutes
Slowly drizzle in the Oil with the machine running
One at a time, add remaining ingredients and blend well until Lemon Rind is finely chopped.
Refrigerate for at least an hour before serving.

Enjoy!
Peace in the Kitchen!