Pear and Walnut Chutney

This is a great Christmas as an accompaniment to Crackers and Cheddar Cheese for an appetizer. It would be good on a Croque Monsieur Sandwich too.

Seckel Pears

Bosc Pears

Pear and Walnut Chutney

Here's what you'll need:
Canning Jars

2 1/2 Pounds Firm Pears, peeled, cored and cut into 1" pieces. Bosc or Seckel Pears.
8 oz.  Tart Apple, Granny Smith
8 oz.  Yellow Onion, peeled and cut into 1" pieces.
2 C Apple Cider Vinegar
1 C Golden Raisins
The Zest of 1 Orange
The Juice of the Orange
2 C Granulated Sugar
1 C Chopped Walnuts, toasted in a dry Skillet on Medium Heat for 5 minutes. Stirring.
1/2 tsp Cinnamon

In a Saucepan on medium Heat:
Apple
Onion
Vinegar
Slowly bring to a Boil.
Reduce heat to Low and Simmer 40 minutes, stirring occasionally.

In a Small Bowl:
Raisins
Orange Juice
Set aside to soak for 30 minutes.

In the Saucepan:
Add:
Sugar
Raisins
Orange Zest
Heat just until the Sugar is dissolved, stirring often and then Simmer for 30 minutes.
It should begin to thicken as the liquid reduces.
Stir often.

Add:
Walnuts
Cinnamon
Stir to combine well.

Spoon into Sterilized Canning Jars, cover and seal the lids according to Canning Directions.
Set aside in a Cool, Dark place for 1 Month prior to serving.

Enjoy!
Peace in the Kitchen!

Corn Pie

Corn Pie:
This is one of my Best of the Best recipes!

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Pie Pan
I make 2 at a time. I don't double the recipe. I measure
all of the ingredients and prepare them for each pie simultaneously.

1 1/4 C  finely crushed Ritz Crackers
8 TBS Butter, melted
2 TBS Butter
1 1/4 C Whole Milk, divided.
2 C Corn, fresh or frozen
1/2 tsp Salt
2 TBS Flour
1/2 tsp Onion Salt or Onion Powder
1/2 tsp Cayenne Pepper
2 Eggs, beaten
1 TBS fresh chopped Rosemary

Combine Cracker Crumbs and 1/2 C melted Butter and mix well.
Reserve 1/2 C of this mixture for the topping and press the remaining into the Pie Pan.

In a Saucepan on Medium High Heat:
2 TBS butter
1 C Milk
Corn
Salt.
Bring to a boil, reduce heat to simmer and cook for 3 minutes.

In a small bowl:
Flour
Cayenne Pepper
1/4 C Milk
Whisk well until Smooth.

Slowly Add the Flour mixture to the Corn mixture stirring constantly.
Cook 3 minutes until it thickens.
Cool slightly.

Add:
Onion Salt
Rosemary
Eggs, stirring constantly.
Whisk well.
Pour into Pie Pan.

Sprinkle the Top with remaining Crumbs.

Bake for 30 minutes!

Enjoy!
Peace in the Kitchen!

Cast Iron Breakfast Cakes

I make these in a Lodge Cast Iron Mini Cake Pan. You can also use a Shallow 12 Well Muffin Pan.

Cast Iron Breakfast Cakes

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Lodge Cast Iron Mini Cake Pan or a Shallow 12 Well Muffin Pan.
The recipe makes about 24 Cakes.

1 1/2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Cinnamon
1 C Whole Milk
11 TBS Butter, melted.
3 Large Eggs, separated.
2 TBS Granulated Sugar
5 TBS Vegetable Oil

Garnish:
Confectioner's Sugar
Warm Maple Syrup

Preheat the Pan for 30 minutes.

In a Large Mixing Bowl:
Flour
Baking Powder
Salt
Cinnamon
Whisk well.

In a Small Bowl:
Milk
1/2 C Melted Butter
Egg Yolks
Sugar
Whisk well.

Make a well in the Flour Mixture.
Add Wet ingredients at one time.
Toss the mixture together with a blending fork just until moistened.

In a Mixing Bowl:
Egg Whites.
Whisk to Stiff Peak.
Fold 1/4 of the Meringue into the Batter just to combine with a Silicone Spatula.
Fold in remaining Meringue.

In a measuring Cup:
Remaining Melted Butter
Vegetable Oil.
Mix well.

Keep the Pan in the oven.
Brush each well the Butter/Oil mixture.
Spoon a generous Table Spoon of Batter in each well.

Bake for 4 minutes.
Flip with a Spatula and continue baking for 2 minutes.
Transfer the Cakes to a rack to cool.
Continue baking the remaining Cakes.

Serve Dusted with Confectioner's Sugar and Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

Cheddar Spoon Bread

I have an incredible Terra Cotta Bram that I use for this Spoon Bread.

Cheddar Spoon Bread

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 2 Quart Baking Dish or Soufflé Dish.

3 C Whole Milk
1 C Yellow Corn Meal
1 C Shredded Sharp Cheddar Cheese
1 tsp Baking Powder
1 tsp Salt
1/4 tsp Pepper
1/8 tsp Tabasco Sauce
3 TBS Finely Chopped Fresh Chives.
3 TBS Finely Chopped Green Onion, White part only.
2 TBS Drained Pimentos
3 Large Eggs, Separated.

In a Large Saucepan on Medium Heat:
Milk
Heat until it Simmers.
Gradually Whisk in Corn Meal.
Whisk constantly until it begins to thicken, about 5 minutes.

Remove from Heat.
Stir in Cheese.
Mix until it's melted and completed incorporated.

In a Mixing Bowl with an Electric Hand Mixer:
Egg Whites
Beat until Stiff Peak, but not Dry.
Fold gently into the Corn Meal Mixture with a Silicone Spatula.

Spoon into the Baking Dish.

Bake for 55 to 60 minutes, until Light Golden Brown.

Remove Dish to a Rack to Cool for 10 minutes.
Serve Warm.

Enjoy!
Peace in the Kitchen.

Holiday Apple Cake in a Loaf Pan

This is the perfect recipe for Breakfast, Brunch or to share with Friends during the Holidays.
I make this in a Cast Iron Loaf Pan.

Holiday Apple Cake in a Loaf Pan

Here's what you'll need:
Preheat the oven to 350 degrees.
1 -  9" X 5" Loaf Pan brushed generously 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.

2 C Flour
2 TBS Pumpkin Pie Spice
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
8 TBS Butter, room temperature
1 C Granulated Sugar
2 C Finely Chopped Jonagold Apples that have been peeled and cored.

In a Medium Mixing Bowl:
Flour
Pumpkin Pie Spice
Baking Powder
Baking Soda
Salt
Whisk well.

In a Large Mixing Bowl with an Electric Hand Mixer:
Butter
Sugar
Mix for 3 - 5 minutes until Creamy Smooth.
Fold in Apples with a Silicone Spatula.

Gradually Add:
Flour Mixture to the Apple Mixture just until incorporated.

Spoon Batter into the Pan.

Bake for 1 Hour, until a toothpick in the center comes out clean.

Remove Pan to a Rack and cool 10 minutes.
Invert the Cake, right side up, onto the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Applesauce in a Crockpot

Fall is approaching and that means Apples. I know we can get them year round now, but I think of them as a Fall Fruit. I love Applesauce and when it's homemade, it's even better.
This recipe makes it easy to enjoy delicious Homemade Apple Sauce.

Here's what you'll need:
1 - Crockpot
1 - Potato Masher

12 Medium Size Jonagold or Braeburn Apples, peeled, cored and sliced. I use an Amish Peeler, Corer, Slicer.
1 TBS Lemon Juice
1/2 C Packed Dark Brown Sugar
1 C Water
2 tsp Cinnamon
1 tsp Allspice
1/2 tsp  Ground Nutmeg
1/4 tsp Ground Cloves

In a Large Mixing Bowl:
Apples
Lemon Juice.
Toss to coat well.

In another Small Bowl:
Brown Sugar
Cinnamon
Allspice
Nutmeg
Clove
Whisk well.

Transfer Apples to the Crockpot.
Add:
Water
Spice Mix
Gently stir to combine.

Cook on High for 3 hours.
Mash occasionally with the Potato Masher as they continue to cook.

Reduce to Low and continue to cook for an additional 2 hours.
Continue Mashing as they cook.

Enjoy!
Peace in the Kitchen!

Pineapple Upside Down Cake in a Bundt Pan

I love Pineapple Cake and I love Pineapple Desserts.  I bought a Nordic Cake Pan specifically designed for Pineapple Upside Down Cake but this Bundt Pan is more common and you may already have one.

Pineapple Upside Down Cake in a Bundt Pan

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Bundt Pan brush well with Pan Release Mix. (equal parts f 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 the only foolproof release for any intricately designed Bundt Pan.

This is the Bundt Pan you need.
The design allows for the placement
of Pineapple Slices alternating
with Maraschino Cherries.

8 TBS Butter, melted
1/2 C Dark Brown Sugar
1 - 20 oz. can of  Sliced Pineapple Rings, reserve the Juice.
1 jar of Maraschino Cherries
1 Box of Duncan Hines Yellow Cae Mix
1 - 3.4 oz box of Vanilla Pudding Mix
3 Large Eggs
1/3 C Vegetable Oil
1/3 C Whole Milk + more as needed. (Pour the Juice from the Pineapple Rings into a 1 C Glass Measuring Cup and add enough Milk to equal 1 C of Liquid)

In the Bundt Pan:
Butter
Sprinkle evenly with Sugar, Do Not Stir.

Cut the Pineapple Rings in Half.
Alternate Pineapple Halves ( cut side up) and Cherries into the indentations of the Pan on top of the Sugar.
1  Pineapple Slice, 1 Cherry, until the entire Pan is filled.

In a Large Mixing Bowl:
Cake Mix
Pudding Mix
Whisk well.

Add:
Liquid from the Measuring Cup.
Whisk well.

Add:
Eggs
Vegetable Oil
Whisk well until completely combined.

Carefully Spoon Batter into the Pan.

Bake 30 minutes.
A toothpick in the center should come out clean.

Remove pan to a rack to cool 10 minutes.
Invert cake onto a rack to cool completely.

Enjoy!
Peace in the Kitchen!.