Monday, May 12, 2014
Sunday, May 11, 2014
Polvorones, Spanish Shortbread Cookies
There are so many recipes for these crumbly shortbread cookies.
I found this one in my Aunt Faye's recipe collection.
I'll make these for Christmas this year.
1/2 C Butter
1/2 C Crisco
1 tsp Vanilla
2 C flour
4 TBS Sugar
1C chopped Pecans
Cinnamon / Sugar mixture (6 TBS granulated sugar + 2 tsp ground cinnamon) Mix together in a small bowl and set aside.
In a mixing bowl with an electric mixer:
Butter
Shortening
Vanilla
Cream together well.
Add:
Flour
Sugar
Pecans
Mix well.
Shape into balls using a 1 1/2" cookie scoop. I added these directions. She simply pulled off some of the dough and rolled them into balls in the palm of her hand. You can choose either way.
Place them 2" apart on a Parchment Paper lined sheet pan.
Bake at 325 degrees for 30 minutes.
Remove from the oven and while they are still warm , roll them in the Cinnamon mixture.
Place on a cooling rack to cool completely.
Store overnight in an airtight container at room temperature before serving.
Enjoy!
Peace in the Kitchen!
I found this one in my Aunt Faye's recipe collection.
I'll make these for Christmas this year.
1/2 C Butter
1/2 C Crisco
1 tsp Vanilla
2 C flour
4 TBS Sugar
1C chopped Pecans
Cinnamon / Sugar mixture (6 TBS granulated sugar + 2 tsp ground cinnamon) Mix together in a small bowl and set aside.
In a mixing bowl with an electric mixer:
Butter
Shortening
Vanilla
Cream together well.
Add:
Flour
Sugar
Pecans
Mix well.
Shape into balls using a 1 1/2" cookie scoop. I added these directions. She simply pulled off some of the dough and rolled them into balls in the palm of her hand. You can choose either way.
Place them 2" apart on a Parchment Paper lined sheet pan.
Bake at 325 degrees for 30 minutes.
Remove from the oven and while they are still warm , roll them in the Cinnamon mixture.
Place on a cooling rack to cool completely.
Store overnight in an airtight container at room temperature before serving.
Enjoy!
Peace in the Kitchen!
Saturday, May 10, 2014
Thursday, May 8, 2014
Rhubarb Dump Cake, Traditional Pineapple Dump Cake, Tropical Dump Cake, Polly's Fall Dump Cake, Caramel Apple Dump Cake and Lemon Blueberry
I previously posted several recipes for the Iconic, All American Dump Cake. I've included them at the end of this recipe.
I had never heard of Rhubarb Dump Cake until I received this recipe from I Love Texas Recipes, a blog that I follow.
It doesn't get much easier than this.
I found several recipes for this online and I adapted it a bit, without changing the integrity of the original recipe.
I love Rhubarb and I will definitely make this during the summer, maybe for Christmas too.......!
Rhubarb Dump Cake:
I had never heard of Rhubarb Dump Cake until I received this recipe from I Love Texas Recipes, a blog that I follow.
It doesn't get much easier than this.
I found several recipes for this online and I adapted it a bit, without changing the integrity of the original recipe.
I love Rhubarb and I will definitely make this during the summer, maybe for Christmas too.......!
Rhubarb Dump Cake:
1 lb. (3-4 cups) Rhubarb cut into 1/4" pieces
1 C Granulated Sugar
1 - (3 oz.) package of Strawberry Jello or Raspberry Jello
1 Box of Yellow Cake Mix
1 c Water
1/4 c Melted Butter
Spread Rhubarb in bottom of a Buttered 9"x13" Pyrex dish.
Sprinkle Sugar evenly on top.
Sprinkle Jello evenly on top of that.
Sprinkle Cake Mix evenly on top of this. Pour Water over top of these layers. Now add melted Butter to top. DO NOT MIX OR STIR.
BAKE @ 350° for 45 minutes.
1 C Granulated Sugar
1 - (3 oz.) package of Strawberry Jello or Raspberry Jello
1 Box of Yellow Cake Mix
1 c Water
1/4 c Melted Butter
Spread Rhubarb in bottom of a Buttered 9"x13" Pyrex dish.
Sprinkle Sugar evenly on top.
Sprinkle Jello evenly on top of that.
Sprinkle Cake Mix evenly on top of this. Pour Water over top of these layers. Now add melted Butter to top. DO NOT MIX OR STIR.
BAKE @ 350° for 45 minutes.
Enjoy!
Peace in the Kitchen!
This is such a crazy American recipe.
For all of my friends around the world, this may seem bizarre, but I think every American family has a version of Dump Cake.
I first made this in 1980 , it was given to me by Polly Harlan in Dell City, Texas
Traditional Pineapple Dump Cake:
Traditional Pineapple Dump Cake:
1- (1lb.5oz.) can of Crushed Pineapple
Pour this into a 9"X 13" baking dish sprayed with a vegetable spray or my Pan Release mixture
Pour in 1 can of Cherry or Blueberry or Apple Pie filling
Dump and spread evenly, 1 box of White or Yellow Cake Mix ( Dry, out of the box)
Cover the cake mixture with 1 1/2 sticks of sliced Butter
Bake at 350 degrees for 1 hour
Top with 1 1/2 C of Chopped Pecans
I must apologize to my European friends that you may not be able to find the ingredients to make this All American recipe. You'll just have to make a trip to America and have someone make it for you!
Enjoy!
Peace in the Kitchen!
Dump Cake is an iconic recipe that has been made in most families for generations. It's simple, and a great dessert to take to a family gathering, or a church supper. It's also an iconic American 9"X13" baking dish recipe. There are many versions, many flavor options. This one is new to me and it's delicious!
Tropical Dump Cake:
1 - 20 oz. can of cubed pineapple ( pineapple chunks), including the liquid
1 - 15 oz. can of tropical fruit, including the liquid
1 package of orange cake mix
1 1/2 sticks of butter
1/2 C instant oatmeal
1 C coconut flakes
Pour pineapple and tropical fruit with the liquid into a 9"X13" baking dish.
Pour dry cake mix evenly over the fruit
Mix oatmeal and coconut together and sprinkle it evenly over the top
Bake at 350 degrees for 1 hour
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
2 cans of apple pie filling
Enjoy!
There are so many pumpkin recipes available this time of year and I've posted many of my favorites.
This is just a Fall version of the All American Dump Cake. For those that aren't familiar with Dump Cake, it's one of the easiest American Iconic Recipes made in the famous 9"X13" pan.
Last February I posted the recipe for the basic Dump Cake Recipe, from a friend of mine in Dell City, Texas. You can search it under Dump Cake.
There are so many versions of this recipe available. Thank you Polly for introducing me to Dump Cake in the late 70's.
This is truly a Best of the Best Recipe.
I will make this several times during the Holidays. Our family and friends love it!
Polly's Fall Spiced Dump Cake:
1 - 16oz can of Pumpkin
1- 12 oz can of Evaporated Milk
3 Eggs
1 C sugar
1 TBS of Pumpkin Pie Spice or Apple Pie Spice Mix (whatever you have available)
1/2 tsp salt
1 box of Spice Cake Mix
2 sticks of cold butter, thinly sliced
1 1/2 C finely chopped Pecans
In a bowl"
Pumpkin
Milk
Eggs
Sugar
Salt
Spice
Whisk until smooth
Pour into a 9"X13" pan that's been buttered
Dump the cake mix over the Pumpkin Mixture
Sprinkle with Pecans
Cover the Cake evenly with pats of butter.
Bake at 350 degrees for 1 hour
Cool completely and serve with Vanilla or Pumpkin Ice Cream.
You can also simply dust the Cake with Confectioners Sugar and serve with Whipped Cream.
Enjoy!
Peace in the Kitchen!
Caramel Apple Dump Cake:
2 cans of apple pie filling
1 box of yellow cake mix
2 sticks of butter, melted (1 cup)
1/2 cup caramel sauce
1/2 tsp cinnamon
1/2 cup chopped pecans
Whipped cream for garnish
In a greased 9x13 dish, mix apple pie filling and caramel sauce.
Add 1/2 tsp cinnamon evenly in pan.
Pour dry cake mix directly on top of the pie filing, spread evenly.
Top with melted butter and pecans.
Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
Serve with ice cream or whipped cream
Enjoy!
Peace in the Kitchen!
Lemon Blueberry Dump Cake
Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Casserole Dish brushed well with 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.
2 - (21oz.) cans of Blueberry Pie Filling
1 - (15.25oz.) Lemon Cake Mix
16 TBS Butter, melted.
Pour the Pie Filling into the Casserole Dish.
Sprinkle evenly with the Dry Cake Mix.
Pour Butter evenly over the Cake Mix.
Bake 50 - 60 minutes until Golden Brown.
Remove to a rack to cool completely.
Serve with Whipped Cream or Vanilla Ice Cream.
You can also serve each serving dusted with Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
I just had a request for a Chocolate Dump Cake Recipe.
Chocolate Cherry Dump Cake
Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Baking dish, brushed well with 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.
2 - (21oz.) cans of Cherry Pie Filling
1 - (15.25oz.) Box of Chocolate Cake Mix
16 TBS Butter, sliced
1 - 2.25oz. Bag of Chopped Pecans
1/8 C Granulated Sugar
Pour Cherries in the dish.
Sprinkle evenly with dry Cake Mix.
Evenly distribute Butter Slices over the Cake Mix.
Sprinkle evenly with Pecans and Sugar.
Bake 30 - 45 minutes.
Serve warm with Whipped Cream or Vanilla Ice Cream.
Enjoy!
Peace in the Kitchen!
Lemon Blueberry Dump Cake
Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Casserole Dish brushed well with 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.
2 - (21oz.) cans of Blueberry Pie Filling
1 - (15.25oz.) Lemon Cake Mix
16 TBS Butter, melted.
Pour the Pie Filling into the Casserole Dish.
Sprinkle evenly with the Dry Cake Mix.
Pour Butter evenly over the Cake Mix.
Bake 50 - 60 minutes until Golden Brown.
Remove to a rack to cool completely.
Serve with Whipped Cream or Vanilla Ice Cream.
You can also serve each serving dusted with Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
I just had a request for a Chocolate Dump Cake Recipe.
Chocolate Cherry Dump Cake
Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Baking dish, brushed well with 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.
2 - (21oz.) cans of Cherry Pie Filling
1 - (15.25oz.) Box of Chocolate Cake Mix
16 TBS Butter, sliced
1 - 2.25oz. Bag of Chopped Pecans
1/8 C Granulated Sugar
Pour Cherries in the dish.
Sprinkle evenly with dry Cake Mix.
Evenly distribute Butter Slices over the Cake Mix.
Sprinkle evenly with Pecans and Sugar.
Bake 30 - 45 minutes.
Serve warm with Whipped Cream or Vanilla Ice Cream.
Enjoy!
Peace in the Kitchen!
Apricot Hippy Cake
Another Hippy recipe from Aunt Faye's personal collection.
Here's what you'll need:
1 - 8" - 9" Springform Pan brushed with my 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.
I wrap the outside bottom and sides of the pan with a double layer of heavy duty foil.
6 TBS of softened Butter.
1/2 C Sugar
4 Egg Yolks
1 1/4 C packed plain Bread Crumbs
1/2 tsp Ground Ginger
3/4 C Whole Milk
4 Egg Whites
1 can (8 3/4oz.) un peeled Apricot Halves, well drained.
Heat oven to 350 degrees.
Cream Butter and Sugar until light and creamy.
Beat in Egg Yolks, one at a time, beating well after each one.
Combine Bread Crumbs and Ginger.
Add Crumbs and Milk alternately to the creamed mixture, beginning and ending with dry ingredients.
Pour half of the batter in the pan.
Bake for 10 minutes.
Remove from the oven and arrange the Apricot halves evenly over the baked cake.
Spread remaining batter over the Apricots.
Return to the oven and bake for 30 minutes.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
1 - 8" - 9" Springform Pan brushed with my 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.
I wrap the outside bottom and sides of the pan with a double layer of heavy duty foil.
6 TBS of softened Butter.
1/2 C Sugar
4 Egg Yolks
1 1/4 C packed plain Bread Crumbs
1/2 tsp Ground Ginger
3/4 C Whole Milk
4 Egg Whites
1 can (8 3/4oz.) un peeled Apricot Halves, well drained.
Heat oven to 350 degrees.
Cream Butter and Sugar until light and creamy.
Beat in Egg Yolks, one at a time, beating well after each one.
Combine Bread Crumbs and Ginger.
Add Crumbs and Milk alternately to the creamed mixture, beginning and ending with dry ingredients.
Pour half of the batter in the pan.
Bake for 10 minutes.
Remove from the oven and arrange the Apricot halves evenly over the baked cake.
Spread remaining batter over the Apricots.
Return to the oven and bake for 30 minutes.
Enjoy!
Peace in the Kitchen!
Hippy Crispy Peanut Butter Chews
Another appropriate Hippy recipe from Aunt Faye's personal recipe collection.
These cookies are simple to make.
Blend 1 C of Peanut Butter with 1 C of Sugar, 1/2 C Evaporated Milk and 4 tsp of Corn Starch, together in a Mixing Bowl.
Use a 1 1/2" cookie scoop and drop 2" apart onto a sheet pan lined with Parchment Paper.
Flatten each cookie with a fork dipped in flour.
Bake at 350 degrees for 15 minutes.
Remove the sheet pan from the oven and cool on a rack for ten minutes.
Transfer the cookies to the rack until completely cooled.
Enjoy!
Peace in the Kitchen!
These cookies are simple to make.
Blend 1 C of Peanut Butter with 1 C of Sugar, 1/2 C Evaporated Milk and 4 tsp of Corn Starch, together in a Mixing Bowl.
Use a 1 1/2" cookie scoop and drop 2" apart onto a sheet pan lined with Parchment Paper.
Flatten each cookie with a fork dipped in flour.
Bake at 350 degrees for 15 minutes.
Remove the sheet pan from the oven and cool on a rack for ten minutes.
Transfer the cookies to the rack until completely cooled.
Enjoy!
Peace in the Kitchen!
Hippy Apricot Walnut Bread
This is a vintage recipe from the late 50's early 60's in my Aunt Faye's personal collection of recipes.
This is a perfect recipe for The Hippy in the Kitchen Blog.
I used to make this in the early 70's.
Hippy Apricot Walnut Bread:
"One of the best nut breads ever, and very easy to make. The Apricots contribute a bright flavor and interesting texture."
Here's what you'll need:
1 - 9"X 5"X 3" Loaf Pan
Brush well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with a cup of each and keep it refrigerated for all of my baking needs.
If you don't have access to Bisquick, I've included a recipe for homemade Bisquick.
2 C Bisquick Mix
1 C Quick - Cooking Rolled Oats
3/4 C Sugar
1 tsp Baking Powder
1/4 tsp Salt
1/2 C diced, dried Apricots
1 C coarsely chopped Walnuts
1 Egg, beaten
1 1/4 C Whole Milk
In a mixing bowl:
Bisquick
Oats
Sugar
Baking Powder
Salt
Mi well.
In a small bowl:
Egg
Milk
Whisk well.
Add to dry ingredients and beat well for at least 30 seconds.
Pour into Loaf Pan and let it sit at room temperature for 20 minutes.
Bake at 350 degrees for 1 hour or until a toothpick tested in the center comes out clean.
Remove from oven and cool on a rack for 10 minutes.
Remove cake by inverting it onto a cooling rack until completely cooled.
Homemade Bisquick Mix:
6 C All Purpose Flour
3 TBS Baking Powder
1 TBS Salt
1 C Crisco (Vegetable Shortening)
Sift Flour, Baking Powder and Salt 3 times into a large mixing bowl.
Cut in the Crisco with a pastry blender until it forms fine crumbs.
Store in an air tight container in the refrigerator for up to 4 months.
Enjoy!
Peace in the Kitchen!
This is a perfect recipe for The Hippy in the Kitchen Blog.
I used to make this in the early 70's.
Hippy Apricot Walnut Bread:
"One of the best nut breads ever, and very easy to make. The Apricots contribute a bright flavor and interesting texture."
Here's what you'll need:
1 - 9"X 5"X 3" Loaf Pan
Brush well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with a cup of each and keep it refrigerated for all of my baking needs.
If you don't have access to Bisquick, I've included a recipe for homemade Bisquick.
2 C Bisquick Mix
1 C Quick - Cooking Rolled Oats
3/4 C Sugar
1 tsp Baking Powder
1/4 tsp Salt
1/2 C diced, dried Apricots
1 C coarsely chopped Walnuts
1 Egg, beaten
1 1/4 C Whole Milk
In a mixing bowl:
Bisquick
Oats
Sugar
Baking Powder
Salt
Mi well.
In a small bowl:
Egg
Milk
Whisk well.
Add to dry ingredients and beat well for at least 30 seconds.
Pour into Loaf Pan and let it sit at room temperature for 20 minutes.
Bake at 350 degrees for 1 hour or until a toothpick tested in the center comes out clean.
Remove from oven and cool on a rack for 10 minutes.
Remove cake by inverting it onto a cooling rack until completely cooled.
Homemade Bisquick Mix:
6 C All Purpose Flour
3 TBS Baking Powder
1 TBS Salt
1 C Crisco (Vegetable Shortening)
Sift Flour, Baking Powder and Salt 3 times into a large mixing bowl.
Cut in the Crisco with a pastry blender until it forms fine crumbs.
Store in an air tight container in the refrigerator for up to 4 months.
Enjoy!
Peace in the Kitchen!
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