Blogging during the Holidays!

The Holidays are a busy time for any Food Blogger. I try to keep up but, like everyone else, there are so many other things that occupy my time during this busy Season.

I know that many of my followers are checking the Blog daily. I have the ability to track the information. I am in awe of how many followers I have and how many Countries around the World are viewing. I can see how many have viewed the Blog, how many times each recipe is viewed and I can even track the Countries that are viewing it.

I hope that all of you have an incredible Holiday Season around the World.

I embrace the diversity of all people and their beliefs. It's a very special time of year as we head into our Holiday Season here in America.

I wish you all Peace, Love, Happiness and Health as we approach a New Year!

Enjoy!

Peace in the Kitchen!
From The Hippy in the Kitchen!

New England Brown Bread Steamed in a Tin Can

I am making this for the Holidays this year. I love Vintage and Classic American Recipes.
Brown Bread was created by Early American Colonists. The process was taught to them by Native Americans.
Wheat Flour wasn't readily available so when they could get it they combined 3 different Flours to make this special Bread.
Ovens were also scarce so it was steamed in a Tin Container over an open fire.
It was traditionally served with Butter and Jam.

New England Brown Bread Steamed in a Can
(This recipe is adapted from several other recipes)

Here's what you'll need:
Preheat the oven to 350 degrees.
A Deep Soup Pot, Stock Pot or Pasta Pot with a Lid. You can also seal the Pot with Foil.
1 - 28 oz. Tin Can ( Tomatoes are available in 28 oz. cans) Brush and Grease Generously with softened Butter.
Have Boiling Water available for the Water Bath.
Foil

1/2 C Graham Flour
1/2 C Rye Flour
1/2 C Cornmeal
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 C Sour Cream
1/2 C Molasses
1/4 C Water
3/4 C Dark Raisins

In a Large Mixing Bowl:
Graham Flour
Rye Flour
Cornmeal
Baking Powder
Baking Soda
Salt
Whisk well.

Add:
Sour Cream
Molasses
Water
Stir by hand with a Wooden Spoon.
Mix just until well combined.
Fold in Raisins.

Place the Can in the Stock Pot.
Add Boiling Water to come halfway up the side of the can.
Cover the Pot with a tight fitting lid or the lid sealed tightly with Double Lined Foil.

Bake 1 Hour and 15 Minutes.
Remove the Can to a Rack to Cool Completely.

To Serve:
Slice into Rounds served with Butter, Cream Cheese and Jam.

Enjoy!
Peace in the Kitchen!

Thick Drinking Chocolate with Homemade Peppermint Cubes (The Ideal Holiday Dessert)

This is an adaptation from Nigella Lawson, Two Red Bowls and a Chocolate recipe.
It's the perfect Holiday dessert. You are more than welcome to enjoy it with a spoon!
It may appear to be complicated for a New Chef or Baker but I love desserts that make you look and feel like a Professional.
This is definitely a Decadent Dessert to impress your guests.

This Drinking Chocolate and Homemade Peppermint Cubes

Here;s what you'll need:
Preheat the oven to 275 degrees.
1 - 9" X 13" Baking Pan lined with Parchment Paper cut to hang 2" over all 4 sides. I cut 2 separate pieces.


Make the Peppermint Cubes ahead of time to serve with the Chocolate.

Peppermint Cubes:

1 C Sweet Rice Flour (Mochiko Flour)
1 C Granulated Sugar
1/2 tsp Baking Powder
1 C Water
3/4 C canned Coconut Milk
1/2 tsp Peppermint extract
1/4 tsp Vanilla
Red Food Coloring
Cornstarch

In a Large Bowl: (Dry Ingredients)
Flour
Sugar
Baking Powder
Whisk well.

In another Bowl: (Wet Ingredients)
Water
Coconut Milk
Peppermint
Whisk Well.
Add to Dry Ingredients.
Whisk until Creamy Smooth, eliminating any Lumps.


Spoon into the Pan.
Using a Toothpick:
Swirl in Red Food Coloring to achieve desired Pink and White effect.
Cover with Foil.
Bake 60 minutes.

Remove Pan to a rack and Cool Completely, overnight.

Lightly Dust a Flat Surface with Cornstarch.
Lift out of the Pan using the overlapping Parchment Paper.
Transfer to the Surface by sliding it off of the Paper.

Dust the top with additional Cornstarch. (a Sieve works well)
Cut into 1" Cubes.
Lightly Dust again.
Transfer to a Serving Platter.
Top off the Chocolate with a few Pieces.

This Drinking Chocolate:

2 1/4 C Whole Milk
1/2 C Unsweetened Cocoa Powder
1/4 C Granulated Sugar
1 1/2 tsp Cornstarch

In a Saucepan on Medium Heat:
Milk
Cocoa Powder
Sugar
Cornstarch
Whisk well.
Cook while Whisking constantly until it begins to bubble and thicken.
Remove from Heat.
Spoon into Holiday Mugs.
Top with a few of the Peppermint Cubes.

You may want to eat it with a Spoon!

Enjoy!
Peace in the Kitchen!

Vegetarian Scotch Eggs

Here's a Vegetarian version of Scotch Eggs. I'm making them for Thanksgiving this year along with Vegetarian Shepherd's Pie.

Scotch Eggs:

The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738.

A Scotch Egg consists of a Hard Boiled Egg wrapped in Sausage Meat, Coated in Bread Crumbs and Baked or Deep Fried. They are often served with a Mustard Sauce or Hot Sauce.

They are a Common Picnic Food in the United Kingdom. They are available in Super Markets, Corner Shops, Pubs and Motorway Service Stations.

Here's what you'll need:

A Large Cast Iron Skillet or Dutch Oven.
Vegetable Oil, enough to Deep Fry the Eggs.

1lb. of Vegetarian Sausage 
6 Hard Boiled Eggs
1/2 C Flour ( in a small bowl)
1 Egg, beaten ( in a small bowl)
Breadcrumbs ( in a small bowl)
Vegetable Oil

Shape Sausage into a Flat Round in the Palm of your Hand to wrap around and completely cover each Egg.

Heat Oil in the Skillet or Dutch Oven.

Dip each Egg in the following order:
Flour
Egg
Breadcrumbs

Fry in Oil until Golden Brown.
Remove to Paper Towels to drain.

Serve Cold with Mustard Sauce:
In a small serving bowl:
1 C Mayonnaise
6 TBS Stone Ground Mustard
4 TBS Fresh Lemon Juice (about 2 Lemons)
Mix well.

Enjoy!
Peace in the Kitchen!

French Sauterne Wine Soaked Bundt Cake

This is a very rich and delicious Cake. It has the addition of French Sweet Sauterne Wine in the Batter and in a Soaking Liquid. It's a decadent dessert.
It's made in the Original 12 C Fluted Bundt Pan.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 12 C Original Bundt Pan brushed well 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.
It's the best Fool Proof Release mix for the most detailed Bundt Pan Designs.


1 - Box of Duncan Hines Yellow Cake Mix. (I only use Duncan Hines whenever a Boxed Cake Mix is called for in a recipe.)
1/4 C Light Brown Sugar, well packed.
1/4 C Granulated Sugar
1 - Small Box of Vanilla Instant Pudding
2 tsp Cinnamon
4 Large Eggs
3/4 C Water
3/4 C Vegetable Oil
1/2 C Sauterne Sweet White Wine + additional for the Soaking Liquid.
Fresh Whipped Cream for Garnish, recipe to follow.

In a Large Mixing Bowl with a Wooden Spoon:
Cake Mix
Brown Sugar
Granulated Sugar
Vanilla Pudding
Cinnamon
Eggs
Water
Vegetable Oil
Wine
Mix well by hand just until well combined.

Spoon into the Bundt Pan.
Bake for 1 Hour.

Remove Pan to a Rack.
Immediately make the Soaking Liquid.

8 TBS Butter, melted.
1 C Granulated Sugar
1/4 C Sauterne Wine
Whisk well until the Sugar is completely dissolved.
Slowly pour over the Cake, in the Pan.
Set aside to soak well and cool completely.

To Serve:
Invert onto a Serving Platter.
Serve with Fresh Whipped Cream. (recipe to follow.)



This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Granola made in a Cast Iron Skillet

I have many versions of Granola. It was certainly a Hippy staple back in the 60's. We made it every week. I have additional Granola recipes on the Blog and this is just another interesting way to make it. This recipe is made in a Cast Iron Skillet on the stove. Most recipes are baked. This can be eaten as a snack or mixed into your favorite Yogurt for Breakfast.

Her'e what you'll need:
A Large Skillet
A Sheet Pan lined with Parchment Paper.

Granola made in a Cast Iron Skillet.

2 TBS Vegetable Oil
2 C Old Fashioned Oats (no other substitutes will do)
1/2 C Sweetened Flaked Coconut
1/2 C Roughly Chopped Pecans
1/4 C Pure Maple Syrup
2 TBS Light Brown Sugar
1/2 tsp Cinnamon
1/2 C Dried Cranberries

In a Large Skillet on Medium Heat:
Oil
Heat for 3 - 5 minutes.

Add:
Oats
Coconut
Pecans
Stir to combine well.
Cook for 5 minutes.
Remove from heat.
Transfer to a Sheet Pan to Cool completely.

In the same Skillet on Medium Heat:
Maple Syrup
Brown Sugar
Cinnamon
Stir to combine well.
Cook until it begins to thicken, about 1 minute. Stirring constantly.
Add:
Oat Mixture and stir to combine well.
Cook for an additional minute, stirring constantly.
Remove from heat.
Fold in Cranberries.

Spread evenly onto the Sheet Pan to cool completely.

Enjoy!
Peace in the Kitchen!

Christmas Jam and Jalapeño Jelly

I have my favorite Holiday Jalapeño Jelly that we make and give away during the Holidays. The color is an incredible Green and the taste is so Texan with a great Jalapeño spice.  I'll re post it at the end of this recipe. This would be a great  accompinament with it's beautiful Holiday Red color and Cranberry flavor. Serve with Crackers, English Muffins, Biscuits or served over 8 oz. of Cream Cheese.
Put a dollop of both of them together for a delicious new flavor.

Here's what you'll need:
6 - Half Pint, sterilized canning jars and lids.
A Large Canning Pot or Large Soup Pot.
You'll be processing the Jars in a Water Bath.

Christmas Jam

3 C Fresh Cranberries
1 Seedless Orange, cut into sections. (reserve 2 tsp of Zest)
2 tsp of Orange Zest
1 - 10 oz. package of Frozen Sliced Strawberries, thawed, but not mushy.
1/4 tsp Cloves
1/4 tsp Cinnamon
4 C Granulated Sugar
1/2 C Water
1 - 3 oz package of Liquid Fruit Pectin

In a Food Processor:
Cranberries
Orange Wedges, including the Peel.
Pulse into coarse pieces.

Add:
Strawberries
Orange Zest
Clove
Cinnamon
Pulse a few times just to incorporate it. Don't over mix it.

In a Large Saucepan on Low Heat:
Fruit Mix
Sugar
Water
Mix well to combine.
Cook of 2 minutes on Low, stir continuously.

Increase heat to High.
Allow to come to a Full Boil.
Add:
Pectin
Mixing to incorporate well.
Return to a Full Boil for 1 minute.

Remove from Heat.
Skim off the Foam.
Ladle into the Jars.
Wipe the Rims clean.
Add the Lids.
Process them in a Boiling Water Bath for 10 minutes, in a large Canning Pot or Soup Pot.
Remove the Jars.
Set aside to Cool until you heat the Lids Pop!

Enjoy!
Peace in the Kitchen!



I live in Texas, we love Jalapeños. This is incredible. We gave jars of this Jalapeño Jelly as Christmas Gifts to friends and neighbors. 
This is definitely the best Jalapeño Jelly I have ever tasted.


Jalapeno Jelly

Ingredients:
2 cup minced jalapeno peppers ( I'm going to start with 1 pound and I'll update after I make it)
1 1/2 cup apple cider vinegar
6 1/2 cups sugar
6 oz LIQUID pectin
6-8 drops green food coloring

Instructions:
Combine peppers, vinegar and sugar in a non-aluminum saucepan and bring to a boil over high heat. Reduce heat and boil gently for 5 to 7 minutes. Remove from heat and skim off any foam. Stir in the food coloring and pectin, pour into sterilized jars. Seal immediately. Makes about 9 cups.

This is the beginning step.

This is beginning to boil.

Canning the Jelly.

Love the color!

Enjoy!
Peace in the Kitchen!