Cole Slaw

 I grew up in Michigan and Summer Picnics always included Potato Salad and Cole Slaw. 

Here's what you'll need:

Food Processor with Shredding Disc.

A Large Mixing Bowl

1 Head of Cabbage finely shredded  and chopped into small pieces with a Chef's Knife to make 8 Cups. If the head of cabbage is dense enough to add slices to the Food Processor then do that, otherwise if it's a Loose Head, which I've experienced, it's difficult to Shred so I just Cut it with a Chef's Knife.

3/4  C  Shredded Carrot in the Food Processor.

1/2 C finely diced  Onion.

1/2 C Mayonnaise

1/3 C Granulated Sugar

1/4 C Buttermilk

2 1/2 TBS Lemon Juice (Fresh is Best)

1 1/2 TBS White Vinegar

 1 tsp Salt

1 tsp Black Pepper

Instructions:

In a Large Mixing Bowl:

Mayonnaise

Sugar

Buttermilk

Lemon Juice

Vinegar

Salt

Pepper

Whisk to Combine until Creamy Smooth.

Add:

Cabbage

Carrot

Onion

Stir by Hand to Combine well.

Cover and Refrigerate at least 2 Hours before serving, or it will taste even better overnight.

Stir well before serving.

Enjoy!

Peace in the Kitchen!

1/2 cup mayonnaise 1/3 cup sugar 1/4 cup milk 1/4 cup buttermilk 2 1/2 tablespoons lemon juice 1 1/2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups finely chopped cabbage (approx. 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion Directions: * Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice) * Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth * Add cabbage, carrots, and onions. Mix well. * Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.

Enjoy!
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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies:

Here's a basic Mennonite/Amish Oatmeal Cookie Recipe

I added the pecans because I'm from Texas!

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A Cookie Sheet Pan lined with Parchment Paper.

A Small Cookie Scoop.

1 C Shortening

1 C Sugar

1 C Brown Sugar

3 Eggs

1 tsp Vanilla

2 1/2 C Flour

2 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

2 C Old Fashioned  or Quick Oats

1 C Raisins

1 C chopped Pecans ( Texans put Pecans in everything)

In a Bowl, cream together:

Shortening

Both Sugars

Add Eggs, 1 at a time

Add Vanilla

In another Bowl,  sift together:

Flour

Baking Soda

Salt

Cinnamon

Add Dry Ingredients to Wet Ingredients

Fold in:

Oatmeal

Raisins

Pecans

Use a Small Cookie Scoop and place 2" apart on a Parchment Paper lined Cookie Sheet Pan

Bake at 350 degrees for 10 - 11 minutes, just until Golden Brown.

Cool for 10 minutes on the Cookie Sheet Pan then remove Cookies to a Cooling Rack to cool completely.

Enjoy!

Peace in the Kitchen!

Holiday Cranberry Pecan Bread

 This is such an iconic Loaf Bread to serve during Thanksgiving and Christmas. My Grandmother always made it for Christmas.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Loaf Pan brushed well with Pan Release Mix: Recipe to follow.

 A Standard Loaf Pan is 8 1/2" X 4 1/2" X 2 1/2".

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs. This is absolutely a Best of the Best Recipe. 

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.

Brush the Pans generously with the Mix.

1 C Granulated Sugar or Monk Fruit Sugar Substitute. 

2 T. Butter, room temperature

1 Egg, beaten

2 C Flour

1 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

3/4 C Fresh Orange Juice

2 TBS.  Orange Zest

1 1/2 C Fresh Cranberries, Chop them. (measure them, then chop them)

1/2 C Chopped Pecans

In a Bowl:

Sugar

Butter Egg

Blend together by hand until completely incorporated.

Add:

All remaining ingredients.

Mix until well combined.

Spoon into the Loaf Pan.

Bake 45 - 50 Minutes.

Enjoy!

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Aperol Spritzer

 This is a refreshing Summer Cocktail.

Here's what you'll need:

A Wine Glass filled with Ice.

3 oz. Prosecco

2 oz. Aperol

1 oz. Club Soda

(Add all ingredients to the Wine Glass)

Garnish with a Slice of Orange.

Enjoy!

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Mixed Vegetable Casserole

 Mixed Vegetable Casserole

This is my Emile Henry 9" X 13" Casserole Dish.

Choose either Cream of Mushroom or Cream of Celery Soup.

Here's what you'll need:

A 9" X 13" Casserole Dish. (Sprayed with a Vegetable Spray)

1/2 C Water

1 - 10 0z. package of Frozen Mixed Vegetables. your choice.

1/2 C Diced Onions

1/2 C Diced Celery

1/2 tsp Salt

1 - 10 1/2 oz Can of Cream of Mushroom or Cream of Celery Soup

1/2 C Packaged Poultry Stuffing Mix

1/2 tsp Dried Basil

1/2 tsp Dried Marjoram

2 TBS Butter, melted

In a Saucepan on Medium High Heat:

Water 

Vegetables

Onion

Celery

Salt

Cook Uncovered until the Vegetables are tender.

Drain Well.

Add:

Soup, Mix well.

Transfer to the Casserole Dish.

In a Small Mixing Bowl:

Stuffing Mix

Basil

Marjoram

Melted Butter

Mix well.

Sprinkle evenly with the Stuffing Mix.

Bake 30 minutes.

Remove Pan to a Cooling Rack for 5 minutes before serving.

Enjoy!

Peace in the Kitchen!

Peanut Butter Cups

 I love Peanut Butter Cups and these are so easy to make at home.

Here's what you'll need:

A Miniature Muffin Pan with Paper Liners or a Silicone Miniature Muffin Pan.

1/2 C Creamy or Crunchy Peanut Butter

1 C Dark Chocolate Chips

1 tsp Coconut Oil

1 tsp Vanilla 

1 TBS Maple Syrup

1/2 tsp Salt

Melt Chocolate in a Microwave or a Double Boiler until Creamy Smooth.

Spoon 1/2 TBS of Melted Chocolate into each Cup of the Mold.

Refrigerate for 20 minutes to Harden the Chocolate.

PEANUT BUTTER FILLING

In a Small Mixing Bowl:

Peanut Butter

Coconut Oil

Vanilla 

Maple Syrup

Mix well until completely incorporated.

Add. 1 tsp of Peanut Butte filling to each Cup.

Top off with remaining Melted Chocolate. (Re heat the Chocolate if necessary)

Refrigerate an additional 30 minutes.

OPTIONS:

Top off with Sea Salt.

Add Crushed Nuts of Choice to the Peanut Butter Filling.

Drizzle the top with Caramel Sauce or melted White Choolate.

Enjoy!

Peace in the Kitchen! 

Snickerdoodle Squares

 I love Snickerdoodle Cookies so here's another great Snickerdoodle recipe.

Snickerdoodle Squares:

Here's what you'll need:

8" X 8" Baking Pan (Well Buttered on the Bottom and Sides.

Mix 2 1/2 TBS of Granulated Sugar with 1 tsp Cinnamon in a small bowl. Sprinkle it evenly into the Buttered Pan and shake to coat the Bottom. Remove any remaining mix by tapping it into the bowl and reserve for later use.

A Food Processor.

Preheat the Oven to 325 Degrees.

2 C Flour

1/2 C Sugar

1 tsp Salt

1/2 tsp Cinnamon

16 TBS (2-Sticks) Cold Butter, cut into pieces.

3/4 tsp Vanilla

In the Food Processor:

Flour

Sugar

Salt

Cinnamon

Pulse to combine well.

Add Pieces of Butter and Vanilla and continue Pulsing to form a Crumble. Do not over process, just until small amounts of the Dough begin to stick together.

Add the Mixture to the Pan and spread out evenly, pressing down until the top is smooth, using the back of a Spoon or the bottom of a Measuring Cup.

Sprinkle the top with the remaining Cinnamon/Sugar Mixture.

Using a Fork, polk holes evenly across the top of the Dough.

Bake 45 - 50 minutes until the top is Golden Brown.

Remove the Pan to a Cooling Rack, immediately cut into 16 Squares.

Allow to cool in the Pan for 10 - 15 Minutes.

Enjoy!

Peace in the Kitchen!