Cranberry Coffee Cake

This is a great recipe for Christmas Morning.

Here's what you'll need:
Preheat the Oven to 350 degrees
A Stand Mixer or an Electric Hand Mixer
A 10" Springform Pan, (Brushed Well with Pan Release Mix)

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.

3 Large Eggs
2 C Granulated Sugar
12 TBS Butter, Room Temperature.
1 tsp Vanilla
2 C All Purpose Flour
12 oz. Fresh Cranberries
Confectioner's Sugar for Dusting.

In the Stand Mixer (With a Whisk Attachment) or a Large Mixing Bowl with an Electric Mixer:

Eggs
Sugar
Beat until Creamy Smooth (5 - 7 minutes)

Add:
Butter
Vanilla
Beat an additional 2 minutes.

Gradually Add:
Flour
Mix just until combined.

Fold in by Hand:
Cranberries

Spoon Batter into the Pan.
Bake 40 - 50 minutes.
A Toothpick in the Center should come out Clean. (Check after 40 minutes)

Remove Pan to a Rack to Cool  for 10 minutes.
When Completely Cooled, Dust with Confectioner's Sugar.
Release the Cake onto a Platter to Serve.

Enjoy!
Peace in the Kitchen!

Frozen Fruit Salad

This brings back memories of my childhood Christmases. My Grandmother, Mother and Aunt Faye would make this for the Holidays. We loved it. It has no Mayonnaise or Marshmallow in it like many other Fruit Salad Recipes.

This is my Pampered Chef Springform Pan with a Tempered Glass Bottom.

This is my Calphalon Non Stick Square Pan.
I like it because of the Straight Sides which have Straight Corners.
Most Pans have Rounded Corners like the one pictured below.

Here's what you'll need:
 1 - 8"X8" Pan or 9"X9" or a 9"-10" Springform Pan. (Lightly Sprayed with a Vegetable Cooking Spray.
A Hand Held Electric Mixer
Plastic Wrap

2 C Heavy Whipping Cream
1 - 8 oz. package of Cream Cheese, room temperature.
1/4 C Whole Milk
1/3 C Confectioner's Sugar
2 - 8 oz. cans of Crushed Pineapple, Drained.
2 - 14.8 oz. Cans of Fruit Cocktail, Drained.
1 - 10 oz. Jar of Red Maraschino Cherries, (Drained and Chopped)
A Dash of Salt
1 C Crushed Pecans

In a Medium Mixing Bowl with an Electric Mixer:
Heavy Cream
Beat until it reaches a Stiff Peak.
Set Aside.

In a Large Mixing Bowl with an Electric Mixer:
Cream Cheese
Beat until Creamy Smooth.

Gradually Add:
Milk
Confectioner's Sugar
Mix until well combined.

Fold all of the Fruit into the Cream Cheese Mixture, by Hand.

Fold in the Whipped Cream by Hand until well combined.

Spoon evenly into the Pan.
Cover with Plastic Wrap.

Refrigerate Several Hours.
Remove 15 minutes before serving
Cut into individual portions to serve.

Enjoy!
Peace in the Kitchen!

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Pecan Cream Pie

I love Traditional Pecan Pie but I recently discovered this Creamy version when our Granddaughter made it for Thanksgiving this year, and it's delicious. It's a No Bake Pie made in a purchased Pie Crust. You can use a regular Crust or Graham Crust or you can make either of them Homemade.
Thank you Julia for this incredible Pie. We need to have it every Thanksgiving and make it a Tradition.

I recommend a dark, pure, Maple Syrup.

I prefer the taste of Madagascar Vanilla .

Here's what you'll need:
A Stand Mixer
An Electric Hand Mixer

1 - 9" Pie Crust, Bake according to directions prior to making the Pie. Allow to Cool completely.
1 C Heavy Cream
1/4 C Confectioner's Sugar
2 tsp Vanilla, the best you can afford.
2 - 8 oz. packages of Cream Cheese, room temperature.
1/2 C Dark Brown Sugar
1/4 C of the Best Pure Maple Syrup you can afford.
2 C Finely Chopped Pecans, divided.

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Beat until Soft Peak.
Add:
Confectioner's Sugar
Vanilla
Beat until Stiff Peak.
Set aside.

In a Large Mixing Bowl, with a Hand Mixer: (Or you can Transfer the Whipped Cream to a Bowl and use the Stand Mixer:

Cream Cheese
Brown Sugar
Maple Sugar
Beat until Creamy Smooth.

Fold in, by hand:
Whipped Cream, until completely incorporated.

Fold in 1 1/2 C of the Pecans until well combined.

Spoon the Filling evenly into the Pie Crust.

Sprinkle the top with remaining Pecans.

Refrigerate overnight.

Garnish individual servings with additional Whipped Cream.
You use the canned variety or make additional Homemade.

Enjoy!
Peace in the Kitchen!

Creamed Corn Soup

Here's another favorite Corn Soup.

Here's what you'll need:
A  Large Soup Pot or Cast Iron Dutch Oven
A Blender or Food Processor

1/4 C Olive Oil
6 C Corn Kernels
1/2 tsp Chili Powder (not Chile) There's a difference.
1/8 tsp Salt
1/8 tsp Pepper
2 Cloves of Garlic, minced.
4 C Vegetable Broth or Vegetarian Chicken Broth. (I use Better than Bouillon No Chicken Base)
1/2 C Sour Cream
1/2 C Grated Parmesan Cheese
The Zest and Juice of 1 Large Lime.
3 TBS Finely Chopped Cilantro

Cilantro

In the Soup Pot on Medium High Heat:
Oil, until Hot.

Add:
Corn
Onion
Chili Powder
Salt and Pepper
Cook, stirring often for 10 minutes.

Add:
Garlic, Cook 1 minute more.

Add:
Broth
Bring to a Boil.
Reduce Heat and Simmer 20 minutes.

Remove from Heat.
Add:
Cheese
Sour Cream
Cilantro
Stir to combine well.

Spoon half of the Soup into a Blender.
Purée until Creamy Smooth.
Return to the Pot .
Stir to combine well.
Reheat if needed.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Bizcochitos

I recently discovered this from a friend, Monica. Her sister sent some from Mexico and I had a chance to taste them. I knew immediately that I had to add the recipe to the Blog. We plan to make some for Christmas.

The Cookies on the left are Dipped in Confectioner's Sugar/Cinnamon and the
ones on the right are dipped in Granulated  Sugar/Cinnamon.

Mini Holiday Pie Cutters.
Santa, Tree, Bell, Gingerbread Man, Holly Leaf,
Snowman, Star, Candy Cane, Stocking and Snowflake. 

Holiday Piecrust Cutters.
Christmas Tree, Snowman, Snowflake and Holly Leaves.

Bizcochitos are a crisp Lard - or Butter Based Cookie, flavored with Cinnamon and Anise. The name is a Spanish diminutive form of Bizcocho. The dough is rolled and traditionally cut into the shape of stars and crescent moons. We use 2" or smaller Cookie Cutters.

The Cookie was developed by residents of New Mexico over the Centuries from the first Spanish Colonists of what was then known as Santa Fe de Nuevo Mexico. The recipe for making the Cookie has been greatly influenced not only by local and indigenous customs but also by recipes brought to New Mexico by Immigrants from other Hispanic Countries.

Bizcochitos are served during Special Celebrations, such as Wedding Receptions, Baptisms and Religious Holidays (especially during the Christmas Season.) They're commonly served along with Hot Chocolate.The Cookie is seldom known outside the boundaries of the original Spanish Province, although Spanish speakers may recognize the association with Bizcocho from the name, and may have some idea of what they must be, even if they have not encountered them before.

These are the tiny Christmas shapes we made with Confectioner's Sugar & Cinnamon on top.

These are made with Superfine Sugar and Cinnamon.

Here's what you'll need:
Preheat the Oven to 350 degrees.
2" or smaller Cookie Cutters (See Note Below for another Option)
A Sheet Pan lined with Parchment paper.
And  2  Mixing Bowls ( this recipe is made by hand in a Bowl with a Wooden Spoon)

It's make 3 - 4 Dozen Small Cookies.

You'll need 1/2 C Confectioner's Sugar mixed with 1 tsp Cinnamon for Coating the Tops of each Cookie. or 4 Parts Granulated Sugar to 1 Part Cinnamon.

In The Bowl:

1 C Crisco
2/3 C Granulated Sugar
Mix well with a Spoon.

Add:
1 Egg
Mix to combine well.

Add:
1 tsp Anise Flavoring
Mix just until incorporated.

In a Second Bowl:
3 C All Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
Whisk Well.

Combine Wet and Dry Ingredients.
Stir with a Spoon to combine well.
Add some Un Diluted Frozen Orange Juice Concentrate to thin out the Dough.
Mix Well.

Refrigerate the Dough for 2 - 3 Hours.
Roll out the Dough about 1/4" Thick.

Cut out the Shapes and Press the Top of the Cookie Dough in the Sugar Mixture of your Choice as listed above.

NOTE:
You can Opt to shape the Dough by Hand to created a Small, Flattened Disc  similar to the Photo above.


Bake the Cookies 15 - 20 Minutes.
Keep an eye on the Cookies.
Baking Times will vary according to the size of the Cookies.
The Edges should be Golden Brown.

Enjoy!
Peace in the Kitchen!

Christmas Pusharatas

I recently discovered this Traditional Croatian Deep Fried Christmas Fritter.

A Pusharata is a bite-sized Nugget of Fried Dough with Chopped Fruit and Spices.

Here's what you'll need:
A Deep Fryer or a Large Cast Iron Dutch Oven.
A 1 3/4" Cookie Scoop. I measure the diameter of the Scoop.

2 - 3 inches of Vegetable Oil for Frying.
A Food Processor, Optional. The Fruit can be Processed or Chopped by Hand.

NOTE: Retain all of the Juice from the Fruit.

3 C Self Rising Flour
3/4 C Granulated Sugar, divided
1 TBS Baking Powder
1 TBS Ground Nutmeg
1 TBS Cinnamon
1 Large Apple, Peeled and Cored.
1 Large Naval Orange, Zested and then Peeled.
1 Large Lemon, Zested and then Peeled and Seeded.
1/2 C Raisins
1 1/2 C Chopped Pecans
1/2 TBS Whiskey
1/2 TBS Vanilla
1 - 2 C Whole Milk

Glaze:
2 Pounds of Confectioner's Sugar
Half and Half, enough to form a thick Glaze with the Confectioner's Sugar.


In a Mixing Bowl:
Flour
1/2 C Sugar
Baking Powder
Nutmeg
Cinnamon
Orange Zest
Lemon Zest
Whisk until well combined.

Chop the Fruit by Hand or Pulse it in a Food Processor but don't Puree it. Retain all of the Juice from the Fruit.

In a Mixing Bowl:
All of the Fruit and Juice.
Remaining Sugar.
Stir to Combine Well until Sugar is dissolved.
Add this to the Flour Mixture.
Stir to Combine Well.

Add:
Raisins
Pecans
Whiskey
Vanilla
Just enough Milk until it forms a thick Batter. It will depend on how juicy the Fruit is.
Stir to Combine until it has the consistency of This Oatmeal.

Set Aside for 15 minutes.

This is the Dutch Oven I use to Fry the Dough.

Heat 2 - 3 inches of Vegetable Oil.
Drop Scoops of the Batter into the Hot Oil (about 350 degrees)
Don't crowd them.
Drain them on Paper Towels.
Transfer to a Rack over a Sheet Pan to Glaze them.
Dip them in the Glaze and allow to Dry on the Rack.
Allow them to sit at Room Temperature Overnight to Dry completely.

They should be eaten Fresh and not stored in containers. The Glaze will soften.
You can place them in individual Candy or Miniature Muffins paper liners, box them and give as gifts.

Enjoy!
Peace in the Kitchen!

Tex - Mex Cheese Dip

Just another Texas Dip served with Tortilla Chips. I can never have enough Dip recipes.

I always have this in my Pantry. 

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

2 tsp Tabasco Sauce
8 oz. Cream Cheese, room temperature
1/2 C Mayonnaise
1 - 4 oz. Can of Chopped Green Chiles, do not drain.
1/2 C Shredded Mexican Cheese
2 tsp Taco Seasoning

In a Mixing Bowl:
All ingredients.
Mix until completely combined.

Bake 12 - 15 minutes.

Serve Hot with Tortilla Chips.

Enjoy!
Peace in the Kitchen!