Cranberry Rice Stuffing

I was excited to see the cover story in the Dallas Morning News today, Take a Shortcut to Mexico, and then I read the recipes and nothing looked interesting to me. That's unusual for a Texas cook. We love Mexican cuisine and our own creations of Tex-Mex cuisine. However, I was hoping to find something to post. I finally found something that intrigued me,  not Mexican but it sounds like something I would make. I created an original recipe for a Cranberry Rice Stuffing that I serve as a side dish at Thanksgiving ( Wild Rice and Orange Herb Stuffing). It's on the blog. This is similar but a bit different.

Cranberry Rice Stuffing

1/4 C uncooked wild rice
1/2 C uncooked long grain white rice
1/2 C dried cranberries
2 ribs of celery, chopped
2 green onions, finely sliced
1 red bell pepper, diced
1 C toasted, chopped pecans
2 TBS olive oil
2 TBS apple cider vinegar
1 tsp grated orange or lemon zest
1/4 C cranberry juice
1 tsp honey
black pepper

Cook rices separately according to package directions.
Toss together and spread out on a cookie sheet pan to cool to room temperature.
Transfer to a bowl and add cranberries, celery, onion, bell pepper and pecans.

Make a dressing by combining oil, vinegar, zest, cranberry juice and sugar.
Pour over rice and toss well.
Cover and refrigerate at least an hour for flavors to blend.
Taste for seasoning and add salt and pepper as desired.

Enjoy!
Peace in the Kitchen!

Blueberry Buttermilk Pie

This is a recipe that my neighbor created. He's a Professional Pastry Chef. I have the story on the Blog posted in an article from The Dallas Morning News. A friend from College made it after reading the article but I realized I had never posted it by it's self. So here is the recipe for:

Randy's Blueberry Buttermilk Pie

Since making the pies, I've added some changes that worked.
Please note them when reading the recipe!

This recipe makes 2 pies

3 1/2 C sugar
1 C flour
1 3/4 sticks unsalted butter ( softened)
6 eggs
2 C buttermilk
1/2 tsp vanilla extract
1/2 C fresh blueberries, lightly tossed in 2 TBS of flour ( divided), I added 2/3 C in each pie
2 uncooked pie crusts, frozen or homemade( thaw, if frozen ) I used Marie Callender's Frozen Deep Dish Pie Crust)

Preheat oven to 350 degrees, bake in the middle of the oven

In a large bowl, mix together flour and sugar and set aside
Melt butter and pour over the flour-sugar mixture. Whisk until totally incorporated
( the entire batter can be done in a stand mixer)

Add eggs one at a time, allowing each addition to become incorporated before adding the next one
Add buttermilk and vanilla
Mix well and set aside

Sprinkle the bottom of each pie shell with 1/4 C of berries ( I used 2/3 C in each pie)
Evenly distribute the buttermilk filling into the pie shells
Push the berries down into the filling. (I did not push them down)

Bake for 25 minutes
Rotate and bake 10 - 20 minutes more, tops should be golden brown ( I baked them for 45 - 50 minutes without turning them)

Remove and place on a rack to cool
Refrigerate until ready to serve

Substitute other fruit if you like, or leave the fruit out all together

Enjoy!
Peace in the Kitchen!

The recipe makes 2 pies, and there was some left over so.....

I made some in ramekins!

Hippy Muffins

Hippy Muffins.

These are such an Iconic Hippy Muffin. We made them in the 60's and 70's.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 C Muffin Tin with Paper Liners and sprayed with a Vegetable Cooking Spray.
This recipe make 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, ( I use a Box Grater on the largest holes) squeezed dry.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

In a Large Mixing Bowl:
Sugar
Flour
Cinnamon
Baking Powder
Salt
Coconut
Walnuts
Mix well with a Wooden Spoon.

Fold in by hand, just until combined:
Zucchini
Carrot
Create a Well in the Center of the Bowl.

Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Mix just until combined.

Divide evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to Cool fot 5 Minutes.
Transfer Muffins, in the Liners, to the Rack to Cool completely.

Enjoy!
Peace in the Kitchen!

Blueberry Buttermilk Biscuits

I would say that my favorite Muffins are Blueberry, I also love Biscuits. It would be difficult to choose which would be more delicious for Breakfast. So, how about Blueberry Biscuits to resolve the issue?

Blueberry Biscuits.

Here's what you'll need:
Preheat the oven to 425 degrees.
A Biscuit Cutter
A Sheet Pan lined with Parchment Paper.

2 C Flour
2 tsp Baking Powder
2 tsp Granulated Sugar
4 TBS Cold Butter, cut into pieces.
3/4 C Buttermilk
1 Egg
1 C Fresh Blueberries

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

Cut in Butter with a Pastry Knife.

In a Medium Mixing Bowl:
Egg
Buttermilk
Whisk well.
Add to Dry Ingredients.
Mix just until combined with a Wooden Spoon.

Fold in Blueberries with a Wooden Spoon.

Transfer to a Flat Surface dusted with Flour.
Shape by hand into a 1/2" this disc.
Cut out Biscuits with the Biscuit Cutter.
Pat remaining dough together and continue cutting Biscuits.

Transfer to the Sheet Pan.
Bake for 15 - 20 minutes.
The tops should be Golden Brown.

Serve Hot with Butter.

Enjoy!
Peace in the Kitchen!

Homemade Corn Muffins from Rebecca Rather

I've often said that when asked, "what cookbooks could you not live without?", my answer is always Rebecca Rather.
I love everything she creates.
She has published 3 Cookbooks.

Another great Texas recipe from Rebecca Rather.

Corn Muffins:

3/4 C (1 1/2 sticks) Butter, melted

3 C Heavy Cream

3 large Eggs

3 1/2 C all purpose Flour

1 1/2 C coarse Cornmeal plus extra for topping

1 C Sugar

2 TBS Baking Powder

1/2 tsp Salt

1 C Corn Kernels, fresh, frozen (thawed) or canned (drained).

Preheat oven to 350 degrees

Generously grease or spray 24 standard Muffin Cups or line them with muffin liners.

In a Stand Mixer with a paddle attachment, pour in the Butter, Cream, Eggs into the bowl of the Mixer.

Add Flour, Cornmeal, Sugar, Baking Powder and Salt on top.

Mix at Medium Speed just until the ingredients are combined and not lumpy.

Stir the Corn into the batter.

Use a Cookie Scoop and fill the Muffin Cups 2/3's full of Batter.

Sprinkle the tops with cornmeal.

Bake for 12 - 15 minutes, until lightly brown. They should spring back when you touch the tops lightly with your fingertips.

Serve warm

Enjoy!

Peace in the Kitchen!

Vacation

The Hippy on the Kitchen is on vacation and I don't always have access to the internet to post new recipes. I'll be back sometime next week and I can get back to sharing some new recipes.

Until then:
Enjoy!
Peace in the Kitchen!

Key Lime Margarita Pie

Here's what you'll need:
1 - 9" Pie Pan

Crust:

1 1/4 C Finely crushed Pretzels
6 TBS Butter, melted.
1/4 C Granulated Sugar

In a small bowl:
Pretzels
Butter
Sugar
Mix well.
Press onto the bottom and sides of the Pie Pan.
Refrigerate while you make the Filling.

Filling:

1 - 14 oz. can of Sweetened Condensed Milk
1/2 C Key Lime Juice  (it has to be Key Lime)
1 Envelope of Unsweetened Lemon -Lime Kool-Aid.
1 - 8 oz. Container of Frozen Cool Whip, thawed. (divided)



Refrigerate while you make the Filling.

In a Large Mixing Bowl:
Milk
Lime Juice
Kool - Aid
Whisk well.

Fold in 2 1/2 C Cool Whip.

Spoon into the Crust.
Freeze for at least 6 hours or overnight.

Remove 15 minutes prior to serving.
Set aside.

Top with remaining Cool Whip when ready to serve.

Enjoy!
Peace in the Kitchen!