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Tuesday, June 23, 2015

Fresh Pineapple Gratin

Here's a great summer dessert recipe made with a fresh pineapple.
It's baked and served hot with your choice of vanilla ice cream, whipped cream that could be flavored with a bit of dark rum or served plain.




Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper

1/2 C Shredded Sweet Coconut
1/2 C Crushed Gingersnaps
1/2 C Finely Crushed Macadamia Nuts
1/2 C Sweetened Condensed Milk
2 TBS Dark Rum 
1 Large Ripe Pineapple, leaves intact and cut in half lengthwise.
Remove the core from each half with a sharp paring knife. 

In a small bowl:
Coconut
Gingersnaps
Macadamia Nuts
Mix well and set aside.

Place the Pineapple Halves on the Sheet Pan cut side up.
Drizzle each half with 2 TBS of the Condensed Milk Mixture.

Sprinkle each half with 1/4 C of the Coconut Mixture.

Drizzle each half with an additional 2 TBS of the Condensed Milk Mixture.

Bake for at least 15 minutes , until golden brown.

Scoop out to serve.
Serve with your choice of Vanilla Ice Cream or Homemade Whipped Cream with a bit of Dark Rum.

Enjoy!
Peace in the Kitchen!

Wednesday, June 17, 2015

Old Fashioned Cream Cheese Pie

This is a vintage recipe. It's a simple pie that doesn't need any fancy topping........ however I  top it with fresh Berries, your choice of Raspberries, Blueberries, Blackberries or Strawberries.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan

Crust:

1 1/2 C Crushed Graham Crackers
6 TBS Butter, melted
1/4 C Confectioner's Sugar
1 tsp Cinnamon

Filling:

12 oz. Cream Cheese, room temperature
3/4 C Granulated Sugar
2 tsp Pure Vanilla
2 Large Eggs, room temperature


Topping:

1 C Sour Cream
3 1/2 TBS Granulated Sugar
1 TBS Pure Vanilla

In a medium bowl:
Graham Cracker Crumbs
Butter
Sugar
Cinnamon
Whisk well.
Press into the Pie Pan.
Bake 10 minutes.
Remove to a rack to cool completely.

Filing:

In a medium bowl with an electric mixer:
Cream Cheese
Sugar
Vanilla
Eggs
Beat until creamy smooth.
Pour into the crust.
Bake 15 - 20 minutes.
Remove to a rack to cool completely.

Topping:

In a medium bowl:
Sour Cream
Sugar
Vanilla
Whisk until incorporated.
Spread even;y over the filling.
Bake 10 minutes.
Remove the pan to a rack to cool for 10 minutes.
Refrigerate for 30 minutes.

Enjoy!
Peace in the Kitchen!







Tuesday, June 16, 2015

Vacation

The Hippy in the Kitchen is about to go on an extended vacation. I'm not sure if I'll be blogging. If I have access to WiFi, I may.
If I'm in an area that has some amazing recipes, I'll certainly try to share them here.
Until then...........

Enjoy!
Peace in the Kitchen!

Sunday, June 14, 2015

Nestle Toll House Chocolate Chip Cookies

Here's the original recipe for these cookies.
I'm posting this for my friends around the world.
We have so many friends around the world and they all love Chocolate Chip Cookies.
Now you can make them too!
You can use the translate link on the blog page for this recipe and read it in any language.

Sometimes the "original" is the best!


Here's what you'll need:
Preheat the oven to 375 degrees.

Sheet Pans lined with Parchment Paper


2 1/4 C Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 C  (2 Sticks or 16 Tablespoons) Butter, softened
3/4 C Granulated White Sugar
3/4 C Brown Sugar
1 teaspoon Pure Vanilla Extract
2 Large Eggs
2 C ( a 12 ounce package) Nestle Toll House Semi Sweet Chocolate Morsels.
1 C chopped Pecans


In a small bowl:
Flour
Baking Soda
Salt
Whisk well.

In a large mixing bowl with an electric hand mixer:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Beat until creamy smooth.

Add:
Eggs, one at a time and beat well after each one.
Gradually add the Flour mixture to the Egg Mixture.
Mix well.
Stir in the Chocolate and Nuts by hand.

Drop by the Tablespoon ( I use a 1 1/2" Cookie Scoop) onto the Sheet Pans, 2" apart.
Bake 9 - 11 minutes, or until golden brown.

Remove the pan to a cooling rack for 10 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!







Saturday, June 13, 2015

Breakfast Bread Pudding with a Crumble Top, Terry's Bread Pudding and Overnight Christmas Morning French Toast


I happen to love Bread Pudding and I have my favorite recipe posted on the Blog. I reposted it at the end of this recipe.
I also have a recipe for Overnight Christmas Morning French Toast. This recipe is another favorite to serve on Christmas Morning. It's also reposted at the end.

Here's what you'll need:
Preheat the oven to 350 degrees the morning after refrigerating the pudding and crumble.
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.

1 loaf of a really good Pain de Campagne (country bread, preferably day old. Cut into cubes.
8 Eggs
2 1/2 C Half and Half
3/4 C Granulated Sugar
2 TBS Vanilla

Crumble:

1/2 C FLour
1/2 C Dark Brown Sugar
1 tsp Cinnamon
1/4 tsp Salt
8 TBS Butter, cold and cubed.

Spread the bread cubes evenly in the dish.

In a large mixing bowl:
Eggs
Half and Half
Granulated Sugar
Vanilla
Whisk well and pour evenly over the Bread.
Cover the dish with plastic wrap and refrigerate overnight.

In a small mixing bowl:
Flour
Brown Sugar
Cinnamon
Salt
Whisk well.
Cut in the Butter with a Pastry Blender to create a crumble.
Cover with plastic wrap and refrigerate overnight.

In the morning:
Evenly sprinkle the crumble over the pudding.
Bake 45 - 60 minutes. The tops should be golden brown.

Just before serving, dust with Confectioner's Sugar.
Serve individual servings with warm Maple Syrup.

Enjoy!
Peace in the Kitchen!


  • Another Best of the Best Recipes.
    I've had this recipe since the early 70's.
    It's the only Bread Pudding I make.

    Terry's Bread Pudding:

    1 Baguette, sliced
    1 Quart of Milk (4C)
    3 eggs, beaten
    2 C Sugar
    2 TBS Vanilla
    3 TBS Butter
    1 C Raisins

    Mix Bread and Milk by hand
    Add all other ingredients except the Butter
    Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
    Pour the mixture in the pan and Bake for 45 minutes

    Another option is to bake the Pudding in Muffin Tins lined with paper cups.
    If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
    Spray the paper cups with a vegetable cooking spray.
    Bake at 350 degrees for 30 minutes.

    Serve with The Queens Sauce:
    1 Pint Heavy Cream
    3 Eggs
    1/2C Sugar
    1/2 tsp Vanilla
    1 C Brandy or Whiskey

    In the top of a doubler boiler,  place the Cream and Eggs and whisk well
    Add Sugar and Vanilla
    Stir constantly for 10 minutes
    Slowly add the Brandy or Whiskey and whisk until incorporated

    Here's another Whiskey Sauce :

    In a sauce pan, over medium low heat:
    1/2 stick of butter
    THe juice of 1 lemon
    1 C apple cider
    1/2 C brown sugar
    a pinch of salt
    1 C Bourbon Whiskey

    Cook to reduce to 1/2
    Serve on the side with Bread Pudding.

    Enjoy!
    Peace in the Kitchen!


    This is one of our favorite Christmas Morning Recipes.

    Overnight Christmas Morning French Toast:

    1 (8oz) package of Cream Cheese
    12 day old Croissants
    18 Eggs
    1 1/2 C Heavy Cream
    1 TBS vanilla
    1/2 tsp Nutmeg
    1/2 tsp cinnamon
    1 stick (8TBS) of Butter + additional for greasing the pan
    Pure Maple Syrup
    Confectioner'sSugar

    Heavily butter a 9"X13" casserole dish.
    Slice Croissants in half, horizontally.
    Layer them cut side up in the dish.
    Drop pieces of Cream Cheese in between the layers.

    In a bowl:
    Eggs
    Heavy Cream
    Vanilla
    Nutmeg
    Cinnamon
    Whisk Well
    Pour ove the Croissants.
    Bake at 350 degrees for 45 minutes to 1 hour.
    Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

    Enjoy!
    Peace in the Kitchen!


Thursday, June 11, 2015

Terry's Original Instant Salsa Mix

I've been testing a recipe for a mix that creates an instant Salsa. I have my Original Salsa recipe posted under,  (Salsa, Terry's Original Recipe.) That recipe makes a ton! Enough for a large crowd, a party, and enough to keep refrigerated for weeks.
This recipe, in contrast makes 1- 14.5 oz. can of Diced Tomatoes. It's for a small crowd, make the day of a party and refrigerated for a few hours.
I consider this mix to be Medium Heat but you have to consider that I live in Texas and we love Spicy foods. If you're not used to the heat I would start with 1/4 C of Red Chile flakes instead of
1/2 C.


Terry's Original Instant Salsa Mix

Here's what you'll need for 1 recipe of Salsa:
1 -  14.5 oz. can of Diced Tomatoes
2 - TBS of the Mix.
I pour the tomatoes in a canning jar and use an immersion blender to process them. I leave a few chunks of tomato.

Mix the following ingredients in a Jar and store at room temperature.

Instant Salsa Mix:
3 TBS Dried Cilantro Flakes
2 TBS Minced Garlic Flakes (not powder)
1 TBS Dried Minced Onion (not powder)
1 TBS Dried Parsley (not powder)
1/2 C Red Chile Pepper Flakes
2 TBS Canning Salt (no other substitute, it has to be Canning Salt)
1 TBS Adobo Seasoning

NOTE:
We're in France for the summer and we just had Pizza at the house in Provence.
I brought some of this Salsa Mix and one of the family members sprinkled it on the
Pizza and it's really good. We all ended up doing that.
Just another way to enjoy it.
You can also mix some in a jar of Peach or Strawberry Preserves and serve over a
block of Cream Cheese or Warm Brie with crackers.

Enjoy!
Peace in the Kitchen!

Monday, June 8, 2015

Toll House Peanut Butter & Jelly Bars

Just another great Bar Cookie.

These come in a variety of flavors so you can
be creative with the recipe.
Change the flavor of the Morsels and the flavor of Jam.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 8" X 8" Baking Pan lined with foil. (I cut two pieces overlapping and
extending 2" over all four sides.

1 - 16.5 oz. package of Nestle Toll House
Refrigerated Chocolate Chip Cookie Bar Dough, divided.

3/4 C Nestle Toll House DelightFulls Peanut Butter
Filled Morsels.
1/4 C Raspberry Jam (I use Bonne Maman)
1 TBS Flour

Press 20 squares of dough into the pan.
(Refrigerate the remaining 4 squares.)

Bake for 15 minutes.
Transfer the pan to a rack to cool for 15 minutes.

Spread Jam over the baked cookie crust.
Sprinkle the DelightFulls Morsels evenly over the Jam.

Place the remaining 4 squares of Cookie Dough in a small bowl with Flour and
mix with your hands until crumbly.
Sprinkle evenly over the Morsels.

Bake an additional 20 minutes. The top should be golden brown.
Transfer the pan to a rack to cool completely.
Lift it out of the pan using the foil, onto a cutting board or flat surface.

Cut into Squares to serve.

Enjoy!
Peace in the Kitchen!