Mackinac Island Fudge

I was born and raised in Michigan. We spent many summers in Campgrounds throughout the State when we were kids. One of our favorite places to visit was Mackinac Island.
When we went camping we had a very large, 3 compartment tent and we hauled a speed boat.
I remember one summer my father attempted to take us to the Island in the boat. A terrible storm came up and we had to turn back. We never made it in our boat and my dad never attempted it again. The Island is a very charming tourist attraction.
One of the things they're famous for is the Homemade Fudge. A visit to the Island was never complete until we bought some Fudge.

This is my Straight Sided 8" X 8" Baking Pan.

Here is the recipe for Mackinac Island Fudge.

Here's what you'll need:
An 8" X 8" Baking Pan with straight sides, Buttered.
A Hand Held Electric Mixer

1/2 C Whole Milk
8 TBS Butter
1/2 C Brown Sugar
1/2 C Granulated Sugar
1/8 tsp Salt
1 tsp Vanilla
2 C Confectioner's Sugar
1/2 C Cocoa
1/2 C Chopped Pecans or Walnuts

In a Large Saucepan on Medium Heat:
Milk
Butter
Brown Sugar
Granulated Sugar
Salt
Bring to a Boil.
Boil for 6 minutes, not a minute less or a minute longer!
Stir constantly.

Remove from Heat.

Add:
Vanilla
Cocoa
Confectioner's Sugar

Beat with the Mixer until Thick and Creamy Smooth.

Fold in Pecans by Hand.

Spoon into the Buttered Pan.
Place the Pan in the Freezer for 20 minutes.

Remove and cut into squares.

OPTION:
Peanut Butter Fudge:
Reduce Butter to 4 TBS and Add 1/2 Cup of Creamy Peanut Butter to the Saucepan.
Continue Preparation as directed.

Enjoy!
Peace in the Kitchen.

Baked Scrambled Eggs for a Crowd

This is a great Brunch dish for a family gathering. It's perfect for Christmas morning.

You can easily prepare 2 recipes at the same time for a large gathering.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Dish

8 TBS of Butter, melted.
24 Large Eggs
2 tsp Salt
Pepper to taste.
2 1/2 C Whole Milk
Options:
Shredded Cheddar Cheese
Chopped Green Onion


Pour melted butter into the Pan.
Swirl it to cover bottom and sides.

In a Large Mixing Bowl:
Eggs
Salt
Pepper to taste.
Whisk well.

Gradually Add:
Milk
Whisking after each addition.
Pour into the Pan.
Bake uncovered for 10 minutes.
Remove and Stir well.
Return to Bake an additional 10 - 15 minutes.



Options: Top with Shredded Cheddar Cheese and Chopped Green Onion during the last 10 minutes of Baking.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Jalapeño Cheddar Cornbread

There's nothing quite like the taste of Cornbread when it's made in a Cast Iron Skillet.

Here's a great recipe made with the addition of Jalapeño Pepper and Cheddar Cheese.

Here's what you'll need:
Preheat the oven to 425 degrees. (Add the Vegetable Oil to the Skillet as it Preheats)
1 - 9" or 10" Cast Iron Skillet.


3 TBS Vegetable Oil
1 1/4 C Cornmeal
3 TBS Flour
1 C Shredded Sharp Cheddar Cheese
1/2 C Pickled Jalapeños roughly chopped.
1 tsp Salt
3/4 tap Baking Powder
3 TBS Butter, melted.
2 Large Eggs, beaten.
1 C Buttermilk
1/2 tsp Baking Soda dissolved in a bit of Water.


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

Add:
Melted Butter
Stir to create a Sandy Texture.

Fold in the Cheese.

In another Mixing Bowl:
Eggs
Buttermilk
Whisk Well.

Gradually Add this to the Dry Ingredients.
Stir well by hand with a Wooden Spoon.

Pour Batter into the Hot Skillet.
Bake 20 minutes.
Transfer the Skillet to the Stovetop to Cool just until you can handle it.

Invert the Cornbread onto a Rack to cool slightly.
Serve Hot with Butter.

Enjoy!
Peace in the Kitchen!

French 75 Cocktail

French 75 is a Cocktail made from Gin, Champagne, and Lemon Peel for Garnish.
It's also referred to a 75 Cocktail or in France, simply...... Soixante-Quinze.

Here's what you'll need:
A Cocktail Shaker with Ice.
2 oz. Champagne
1/2 oz. Lemon Juice
1 oz. Gin.
Lemon Peel for Garnish.

In the Shaker:
Gin
Lemon Juice
Shake well.
Strain into a Champagne Glass.
Top with Champagne.
Garnish with Lemon Peel.

Enjoy!
Peace in the Kitchen!

Vespers Martini, James Bonds favorite Cocktail in Casino Royale

Every James Bond fan will recognize the lines in this recipe as the first martini Bond ordered in Ian Fleming's 1953 book, "Casino Royale." It is possibly the most famous drink order in history, it's extremely precise, and recreating the Vesper martini at home is easier than you think.

Here's what you'll need:
A Cocktail Shaker with Ice.

3 oz. Gin
1 oz. Vodka
1/2 oz. Lillet
Lemon Peel


In the Cocktail Shaker:
Gin
Vodka
Lillet

Shake well and strain into a Martini Glass.
Add a Garnish of Lemon Peel.

Remember, "shaken, not stirred."

Enjoy!
Peace in the Kitchen.

Thin and Crispy Chocolate Chip Cookies

I happen to prefer a Thin and Crispy Chocolate Chip Cookie.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer
1-  1 1/2" Cookie Scoop
A Sheet Pan lined with Parchment Paper


2 1/4 C Flour
1/2 tsp Baking Soda
2 1/2 Sticks of Butter (20 TBS)  softened to room temperature.
1 1/4 C Granulated Sugar
3/4 C Brown Sugar
1 tsp Salt
1/4 C Water
2 tsp Vanilla
2 Eggs
2 C Chocolate Chips, your choice.

In a Small Mixing Bowl:
Flour
Baking Soda
Whisk well.
Set aside.


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

Reduce Speed to Low.
Add:
Salt
Water
Vanilla
Eggs
Beat for 2 minutes.

Add:
Flour
Mix just until combined. Don't over mix.

Fold in Chocolate Chips by hand.

Use the Cookie Scoop and drop Dough 2" apart on the Sheet Pan.
Bake 12 - 15 minutes.

Remove the Pan to a Rack to cool for 2 minutes.
Transfer Cookies to the Rack to Cool completely.

Enjoy!
Peace in the Kitchen!

Breadstick Cream Cheese Dip, 2 versions

I was informed about a Dip at Anthony's Restaurant in Oakland County, Michigan. That's where I grew up. There was a discussion about how incredible their Breadstick Dip is. It's difficult to get the original recipe, but these are certainly options.

The first recipe is supposed to be the closest to the original.

Cream Cheese Dip #1

Here's what you'll need:
A Stand Mixer

8 oz. Cream Cheese, softened.
4 TBS Sour Cream
1 TBS Buttermilk
1/2 tsp Salt
1 1/4 tsp Garlic Powder
2 TBS Grated Parmesan Cheese

In the Stand Mixer on Low Speed:
Cream Cheese
Sour Cream
Mix just until combined. Do not over mix.

Add:
Buttermilk
Salt
Garlic Powder
Parmesan Cheese
Mix just to combine well.

Transfer to a covered container and refrigerate for 2 days.

Serve at room temperature with Breadsticks.

Enjoy!
Peace in the Kitchen!



Cream Cheese Dip #2

Here's what you'll need:
A Stand Mixer

8 oz. Cream Cheese, softened.
1/2 C Mayonnaise
2 TBS Dried Dill
2 TBS Dried Parsley
1 tsp Garlic Powder

In the Stand Mixer on Low Speed:
Cream Cheese
Mayonnaise
Dill
Parsley
Garlic Powder
Mix until Creamy Smooth.

Transfer to a covered container and refrigerate for 2 days.

Serve at room temperature with Breadsticks.

Enjoy!
Peace in the Kitchen!