Baked Oatmeal

This recipe has a Batter that's prepared ahead of time and refrigerated over night and baked the next morning.
This is a basic recipe. You can add Raisins, Chopped Apricots, Chopped Walnuts or Chopped Pecans.
Add them when you fold in the Oats.
I like mine plain, topped with Butter and Warm Milk.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 Quart Casserole Dish buttered well.

1/3 C Butter
2 Large Eggs
3/4 C Brown Sugar
1 1/2 tsp Baking Powder
1 1/2 tsp Vanilla
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Salt
1 C Whole Milk + 2 TBS
3 C  Quick Cooking Steel Cut Oats

In a Medium Mixing Bowl:
Eggs
Whisk well.

Add:
Sugar
Baking Powder
Vanilla
Nutmeg
Cinnamon
Salt
Whisk well until Creamy Smooth.

Add:
Butter
All of the Milk
Whisk well.

Fold in the Oats by hand with a silicone spatula or wooden spoon.
Stir just until combined.
Cover with Plastic Wrap.
Refrigerate overnight.

The next morning:
Bake uncovered 35 - 45 minutes. The center should be set.

Enjoy!
Peace in the Kitchen!

Baked Rice Pudding

I have a few other recipes for Rice Pudding that aren't baked. This is just a bit different and equally delicious.
My mother made a non baked version of Rice Pudding when I was small. I always liked it.

Baked Rice Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 or 2 Quart Casserole Dish buttered well.
A Roasting Pan for a Bain Marie, (Water Bath)

2 Large Eggs, beaten
1/3 C Granulated Sugar
1/4 tsp Salt
1 1/2 tsp Vanilla
1 1/2 C Milk
3 TBS Butter
1 1/2 C Cooked Rice
1/2 C Raisins
1/2 tsp Nutmeg

In a Mixing Bowl:
Eggs, whisk well.
Sugar
Whisk well.
Salt
Vanilla
Whisk well.

In a Saucepan on Medium Heat:
Milk
Heat until scalded. (4 - 5 minutes)

Add:
Butter
Whisk until melted.
Add this to the Egg Mixture.
Whisk well.

Fold in Rice by hand with a Silicone Spatula or Wooden Spoon.
Fold in Raisins by hand.
Mix well.

Spoon into the Casserole dish.
Sprinkle the top with Nutmeg.

Set the dish in a Roasting Pan and place it in the oven.
Add Hot - Boiling Water 1/2 way up the side of the Casserole Dish.

Bake for 45 - 60 minutes.

Enjoy!
Peace in the Kitchen!

Cheddar and Rosemary Cookies and additional Savory Cookies/Biscuits/Snaps

Yes, you read that correctly. I like Savory Cookies........Biscuits? I call them cookies. I have other favorite Cheese Cookie recipes that I've been making for many years. I included them at the end of this recipe.
This one adds the flavor of fresh Rosemary.

Here's what you'll need:
Preheat the oven to 325 degrees.
A Food Processor
2" Round Biscuit Cutter
Sheet Pans lined with Parchment Paper.

1 3/4 C Flour + additional for flouring a surface.
1/2 lb. of Sharp Cheddar Cheese, grated.
1/2 tsp Kosher Salt
1 TBS Fresh Finely Chopped Rosemary
1/8 tsp Cayenne Pepper
16 TBS Butter, cubed while cold.

In a Food Processor:
Flour
Cheese
Salt
Rosemary
Cayenne Pepper
Pulse just to combine.

Add:
Cubes of Butter, a few at a time until the dough begins to come together.
Remove and finish working the Dough with your Hands, forming a Ball.

Flour a flat surface with a dusting of Flour.
Roll out the Dough 1/4" thick.
Cut with Cookie Cutter.

TIP:
Roll out the Dough onto Parchment Paper , slide onto a Sheet Pan. Refrigerate for 15 minutes.
Remove the Pan and Cut the Cookies out, on the Parchment Paper.
Remove the excess Dough and leave the Cookie shape on the Paper.
This makes it easier to keep the shape of the cookies.
This TIP is great for a variety of Christmas Cookie shapes.


Bake 20 - 30 minutes until the edges begin to turn Golden Brown.

Remove Pan to a Rack to cool for 10 minutes.
Transfer Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!





White Cheddar Cheese and Rosemary Cookies.

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
A 2" - 3" Plain Round or Scalloped Round Cookie Cutter.

1 3/4 C Flour
1/2 pound of White Cheddar Cheese, Grated.
1/2 tsp Salt
2 tsp finely Chopped Fresh Rosemary.
1/8 tsp Cayenne Pepper
16 TBS Butter, Cold and Cubed

In a Food Processor:
Flour
Cheese
Salt
Rosemary
Cayenne Pepper
Pulse to mix well.

Add:
Butter, a few pieces at a time until it forms a dough.
Remove and knead together by hand.
Cover with Plastic Wrap and refrigerate for 30 minutes.
Roll out the Dough on a lightly floured surface to 1/4" thick.
Cut out shapes with the Cookie Cutter.
Transfer to the Sheet Pan 1" apart.
Refrigerate again for 30 minutes.
Bake for 20 - 30 minutes.

Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!




Here's my recipe from 1980. I used to make these every year for New Year's Eve.

The Dough will be very crumbly but it comes together when you form the balls.

Cheddar Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 18 - 20 minutes
Transfer to paper towels to cool
Store in air tight containers

Enjoy!

Peace in the Kitchen!

Almond Cookies, thin and crispy

I happen to like this crispy cookies. I like fat chewy ones too, but I prefer cookies like these.
These are thin and crispy.

I start with Sliced Almonds and finely chop them.
It's easier that chopping whole Almonds.

Choose a good Almond Extract.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper
A Small Cookie Scoop  (1 1/4")

1 1/2 C Butter, softened to room temperature. (24 TBS)
1 C Light Brown Sugar
1 C Granulated Sugar
2 Large Eggs
1 tsp Almond Extract
2 1/4 C Flour
1 tsp Baking Powder
1/8 tsp Salt
1 C finely chopped Almonds

In a Stand Mixer on Medium Speed:
Butter
Brown Sugar
Granulated Sugar
Mix for 5 minutes.

Add:
Eggs
Almond Extract
Mix just until incorporated.

In a Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.
Add this to the Wet Ingredients in the Stand Mixer.
Mix to combine well.

Fold in Almonds by hand.

Use the Cookie Scoop and drop the Dough 3" apart onto the Sheet Pan.

Bake 8 - 9 minutes until the edges are Golden Brown.

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

Enjoy!
Peace in the Kitchen!

Fried Onion Patties

I have several recipes for Fried Patties and I love anything made with Onions. Here's a delicious side dish served with a Garnish of Sour Cream and chopped Green Onions.

Fried Onion Patties

Here's what you'll need:
A Cast Iron Skillet

Sour Cream and Diced Green Onion for Garnish.

1 C Flour
2 tsp Granulated Sugar
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Pepper
2 TBS Cornmeal
2 1/2 C Diced Onions
1 C Whole Milk
1/2 C Vegetable Oil + additional if needed for Frying.

In a Large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Pepper
Cornmeal
Whisk well.

Fold in Onions.

Add:
Milk
Stir together well by hand.

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

Drop 1/4 C of the Batter for each Patty, into the Hot Oil.
Fry on one side until Golden Brown.
Flip over and continue Frying until golden Brown.

Remove to Paper Towels and Pat Dry.

Transfer to a Serving Platter.
Serve garnished with Sour Cream and Chopped Green Onion.

Enjoy!
Peace in the Kitchen!

The Hippy in the Kitchen's Holiday Granola

 Christmas needed it's own Granola!

Here's what you'll need:

Preheat the oven to 350 degrees.

2 - Rimmed Sheet Pans (Jelly Roll Pans) lined with Parchment Paper.

5 C  Old Fashioned Oats

2 C  Roughly Chopped Pecans

8 TBS Butter, melted

1/2 C Honey

2 tsp Vanilla

3/4 tsp Cinnamon

1 C Dried Cranberries

1 C Golden Raisins

1/2 C Unsweetened Desicated Coconut

3/4 C White Chocolate Chips

In a Large Mixing Bowl

Oats

Pecans

Stir to combine well.

In a Small Mixing Bowl:

Butter

Honey

Vanilla

Cinnamon

Whisk well.

Add to the Dry Ingredients.

Stir to combine well.

Spread each Pan with Half of the Mix.

Bake for 10 minutes.

Stir well.

Bake an additional 7 minutes.

Transfer to a Large Mixing Bowl.

Fold in:

Cranberries

Raisins

Coconut

Set aside to cool completely.

Fold in Chocolate Chips after the Granola has Cooled Completely.

Enjoy! 

Peace in the Kitchen!

Skillet Spinach Dip

Here's a great Appetizer made and served in a Cast Iron Skillet.

I posted another option for a filling, at the end of this recipe.

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

An option for the sauce.

An option for the sauce.

2 - 9oz. packages of Frozen Spinach
2 - 14oz. Jars of Alfredo Sauce
1 - 11oz. Tube of Pillsbury Refrigerated French Loaf, sliced.

Cook Spinach according to package directions.
Drain and then Squeeze dry between layers of Paper Towels.

In a Large Mixing Bowl:
Spinach
Sauce
Mix to combine well.

Spread evenly in the Skillet.

Place slices of Bread Dough around the outer layer of the Skillet overlapping
so they all fit.

Bake 25 - 30 minutes.
The Bread should be Golden Brown.

Remove Pan to a Rack to Cool for 5 minutes.

Serve Warm.

Enjoy!
Peace in the Kitchen!


OPTION:

1 10 oz. package of chopped, frozen Spinach. Thawed and squeezed dry in Paper Towels.
1 Can of Artichoke Hearts. Drained and Chopped.
4 oz. Cream Cheese, softened.
1/2 C Cream Cheese
1/4 C Mayonnaise
1 Garlic Clove, minced.
1/4 C Grated Fresh Parmesan Cheese + additional to garnish.
1/4 C Shredded Mozzarella Cheese + additional for garnish.

Mix all ingredients in a Mixing Bowl except the additional Cheese for Garnish.
Prepare the recipe the same as the Skillet Spinach Dip above.

When you remove the Skillet from the Oven, immediately sprinkle it with
the additional Cheeses and serve Hot!

Enjoy!
Peace in the Kitchen!