Top food blogs

Wednesday, April 16, 2014

Deviled Egg filling for : Jalapenos, Roma Tomatoes and Hard Boiled Eggs / Appetizer

This recipe is for 28 servings.
Adjust the ingredients based on the number of people you're serving.

Here's what you'll need:

4 Jalapenos
4 Roma Tomatoes
8 Hard Boiled Eggs.
1/2 C Plain Yogurt
2 TBS fresh Chopped Cilantro
1/2 C thinly sliced Green Onions
1 (1oz.) package of Dry Ranch Dressing Mix
3 TBS Extra Virgin Olive
Salt and Pepper to taste
4 Green Olives, sliced thin for a garnish

Char them whole in a skillet with a small amount of vegetable oil.Cook , turning often for about 5 minutes until all sides are Charred.
Set aside to cool completely.
Cut in half lengthwise and remove the insides, to make room for the filling.

This recipe has been adapted from Better Homes and Gardens.

Peace in the Kitchen!

Roma Tomatoes:
Cut in half lengthwise, scoop out the seeds and pulp to make room for the filling.

Hard Boiled Eggs:
Peel and cut in half lengthwise.

In a medium bowl:
Yolks from all of the Eggs
4 of the Egg White halves.
Mash well with a fork.
Dressing Mix
Salt and Pepper to taste
Stir to combine well.

Fill the Jalapeno halves, Roma Tomato halves and the remaining Egg halves with the filling.
Cover and keep refrigerated at least 2 hours.
Serve garnished with a slice of Green Olive on the top of each appetizer.

This is a great appetizer for offering your guests options.
I would consider stuffing small pieces of Celery, Endive, Mini ( Red, Orange and Yellow Bell Peppers),
Slices of Zucchini or Yellow Summer Squash topped with the mixture or sliced Cucumber.

Options for substitution:
Fresh Chopped Parsley or Chopped Dill instead of Cilantro.

Peace in the Kitchen!

Monday, April 14, 2014

Easter Simnel Cake and Torte Di Riso

I recently discovered this recipe and story. I opted to write the recipe with 12 Marzipan Balls representing the 12 Apostles. I've read that many make this cake for Christmas too. I would probably serve it then. I included one of my favorite dessert recipes for any Holiday, Torte Di Riso.

Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top,[1] that is toasted, and eaten during the Easter period in the United KingdomRepublic of Ireland and some other countries. It was originally made for the middle Sunday of LentLaetare Sunday; also known asRefreshment Sunday, Mothering Sunday, Sunday of the Five Loaves, and Simnel Sunday - after the cake.[2] The meaning of the word "simnel" is unclear: there is a 1226 reference to "bread made into a simnel", which is understood to mean the finest white bread,[3] from the Latin simila - "fine flour", though John de Garlande felt that the word was equivalent to placenta cake,[2] a cake that was intended to please.[4]
Conventionally eleven, or occasionally twelve, marzipan balls are used to decorate the cake, with a story that the balls represent the twelve apostles, minus Judas [1][5][6][7][8][9] or Jesus and the twelve apostles, minus Judas.[10] This tradition developed late in the Victorian era, altering the mid Victorian tradition of decorating the cakes with preserved fruits and flowers.[11]

Here's what you'll need:
1 8" Springform Pan , wrapped on the bottom and sides with double heavy duty foil.

1 C Butter, soft
1 C Brown Sugar
4 Eggs
1 3/4 C Self Rising Flour
1 1/3 C Golden Raisins
1  Dried Currents
2/3 Candied Cherries (rinsed , dried and quartered)
1/4 C Candied mixed Fruit Peel, chopped.
2 TBS grated Lemon Zest
2 tsp Mixed Spice
1 pound of Almond Paste
2 TBS Apricot Jam (warmed)
1 Egg, beaten

Preheat the Oven to 300 degrees.

In a Stand Mixer with a paddle attachment:
Brown Sugar
Mix for 5 minutes until smooth and creamy
Add Eggs, 1 at a time, beating after each addition.
Gradually add Flour.
Mix in:
Candied Cherries
Mixed Fruit
Lemon Zest
Mix well.

Pour half of the batter into the pan.
Divide the Almond Paste into 3 equal portions.
Roll out 1/3 of the Paste into an 8" circle, trim to size with an 8" cake pan as a template.
Place the circle over the first layer of batter.
Cover with remaining batter.
Bake for 2 1/2 hours , firm to the touch and golden brown.
If it begins to brown too soon, cover with a piece of foil after the first hour.
Remove from the oven and cool in the pan for at least 10 minutes.
Remove the cake from the pan and place on the cooling rack to cool completely.
Set the oven to Broil.

When the cake has cooled completely, brush with the Warm Apricot Jam.
Roll out another 8" circle of Almond Paste, trim to size and place over the Jam Glazed Cake.
Divide the remaining Paste into 12 pieces and form into 12 balls to represent the 12 Apostles.
Arrange them around the perimeter of the cake.
Brush the balls with the beaten Egg.
Place under the broiler for 8 - 10 minutes or until golden brown.

Peace in the Kitchen!

This is one of my favorite desserts. It's is from my collection of the Best of the Best Recipes. I've been making this Torte since 1984. It's a great dessert for Easter, Thanksgiving or Christmas. 

Torte di Riso

1 quart (4 C) Whole Milk
1/2 C Italian Arborio Rice
1 C Granulated Sugar
1 tsp Vanilla
1/2 C Raw Whole Almonds
1 TBS Sugar Water
6 Eggs
3 TBS Almond Liqueur
1 tsp Almond Extract
Additional Almond Liqueur

In a heavy saucepan, bring milk to a boil.
Stir in rice and mix well.
Blend in Sugar and Vanilla.
Reduce heat and simmer slowly, uncovered, stirring occasionally for 20 minutes.
Allow to cool completely.

Preheat the broiler.
Arrange Almonds in a single layer on a baking sheet.
Sprinkle the Almonds with sugar and a few drops of water
Broil until caramelized.
Transfer to a food processor and chop coarsely.

Preheat the oven to 300 degrees.
Generously butter a 10" Quiche Pan (it fits perfectly).

Beat Eggs in a large bowl with Almond Liqueur and Almond Extract.
Add almonds and rice mixture and blend well.
Turn into the prepared pan.
Bake until the top is chestnut brown, about 1 hour.
Remove immediately and poke holes in the entire Torte with a toothpick and sprinkle generously with
additional Almond Liqueur.
Cut into wedges and cool completely before serving.

Peace in the Kitchen!

Vintage Recipes coming soon!

We returned from the Mennonite Relief Sale with a new collection of vintage cookbooks and vintage recipes ready to post.
I'm looking forward to posting them as much as my readers are excited about getting new recipes.
More to come soon.
Terry/ The Hippy in the Kitchen!

Saturday, April 12, 2014

On a Break from the Blog

I'm currently on a break from posting recipes. We're at the annual Kansas Mennonite Relief Sale. It's where I buy vintage Amish and Mennonite recipe books. I bought 3 yesterday and will pick up some additional ones today. There's such a large choice this year. I've never seen so many cookbooks at the sale.
I may post a few recipes tonight , if I have time.

Peace in the Kitchen!

Wednesday, April 9, 2014

Pineapple Poke Bundt Cake

This cake is amazing. It may very well be a Best of the Best Recipe.
It comes from the makers of Dole Pineapple.

1 can (20oz) Dole Crushed Pineapple
1 box (2 layer) Yellow Cake Mix
1 package (4 serving size) Jello Instant Vanilla Pudding
3/4 C Vegetable Oil
4 Eggs
2 TBS vanilla, divided
1 C Confectioner's Sugar
1 TBS Butter, melted

Glaze ingredients and recipe to follow.

Preheat oven to 350 degrees.
Grease a 12 C Bundt Pan well with my Pan Release Mix (found on the blog under Tips, Hints and More)
Drain the Pineapple, measure 3/4 C of the juice to use with the cake mix.
Reserve remaining juice for the soaking mixture.

In a stand mixture:
Cake Mix
Pudding Mix
3/4 C Pineapple Juice
Mix for 2 minutes
Add 1 TBS Vanilla.

Fold in Crushed Pineapple.
Pour Batter into the Bundt Pan.
Bake at 350 degrees for 38 - 42 minutes or until a toothpick in the center comes out clean.

In a small bowl, mix the soaking mixture:
remaining Pineapple Juice
Confectioner's Sugar
Melted Butter
1 TBS Vanilla

Remove cake from oven and set it on a wire rack.
Poke holes in the cake with a skewer at 1/2" intervals, while the cake is still hot.
Pour the soaking mixture all over the cake.
If the mixture pools, poke additional holes in the cake.
Allow to cool in the pan at least 30 - 40 minutes.

Invert the cake onto a serving  platter.
Cool completely and then drizzle with the Glaze.

In a small bowl:
1/2 C Confectioner's Sugar
1 TBS Cold Whole Milk
Whisk well until smooth.
Drizzle all over the Cake.

Place in a covered Bundt Pan carrier until ready to serve.

Peace in the Kitchen!

Holes poked and ready for the soaking liquid.

Drizzled  with the soaking liquid

FInal cake, inverted onto the Bundt Pan Carrier.
As soon as the cake is completely cooled, it will be
drizzled with the glaze.

Dallas Morning News Taste Section 4/9/2014

Today's headline is :  5 Foods To Try Now.
The story basically says to step out of your comfort zone and try something new. We all know what that can means...... YUK!
Without going into detail about some of the ingredients mentioned in the article, I chose Coconut Oil as my ingredient to talk about and a recipe that sounds yummy and not yucky! Lemon Coconut Poundcake.

I had the fortunate opportunity to spend some time on the Island of St. Lucia when I was...... well, let's just say, young! It was a carefree time in my life and probably on the backside of my Hippy Days.
I stayed in a friend's house on the side of a mountain, overlooking the sea. It was Utopia. We had a housekeeper and a cook. So far it doesn't sound very Hippy - Like, does it. I always said that my parents told me I was a privileged Hippy. I think there were many of us that were.
I learned quite a bit about island cooking and one of the ingredients I was not familiar with was Coconut Oil, until then. The house had no windows and it was 3 stories connected by an open staircase that zig - zagged from floor to floor. It was quite an amazing house. The living area had an opened balcony and within arms reach , there was a Cashew Tree. The cook fried fresh Cashews in Coconut Oil, daily. They were delicious. He also shaved pieces of Fresh Coconut and fried them in Coconut Oil. With a sprinkle of salt, they were better than any chip I had ever eaten. I had fried Plantains for the first time, and they were prepared in Coconut Oil. I added it to this story. He also taught me how to climb a Coconut Tree in my bare feet. Now, that was very Hippy! I have a picture of that somewhere in my archived photographs and if I ever find it, I'll post it here.

Here's my recipe for Fried Plantains as I remember them:
I hope some of my readers will make this recipe and create a new food memory.

4 green plantains
vegetable oil ( on the island it was always coconut oil)
sea salt

Peel and slice the Plantains on an angle 1/4" to 1/2"
Preheat the oil in a cast iron skillet
In small batches, fry the slices for 2 - 3 minutes on each side
Remove, drain on paper towels ( on the Island they drained them on pieces of brown paper bags)
Use a meat mallet ( or whatever you have on hand that would smash a Plantain ) I use a stainless steel measuring cup, smash them to 1/8"thick
Place them back in the oil and fry 2 minutes more, per side, until golden brown and crispy.
Drain again and sprinkle them with sea salt
I've included a dipping sauce recipe, but you can just eat them without it if you choose.

Mojo Sauce :

1/4 C olive oil
5 cloves of garlic, minced
1 TBS finely chopped cilantro, parsley or rosemary... etc. ( whatever herb you have available).
Salt to taste

Combine oil and garlic in a saucepan
Heat on low for about 5 minutes
Remove from heat
Place in a serving bowl
Add herbs and salt
Dip the crispy Fried Plantains in the sauce

Here's another sauce that can be used as a dipping sauce ;
This one comes from Bhutan, a country in the Himalayan Mountains.

1/3 C olive oil 
2/3 C sour orange juice (or half and half regular orange juice and lime juice)
6 cloves garlic, finely chopped 
1/2 tsp cumin, ground 
1/2 tsp salt 
1/2 tsp pepper 

Prepare the same as the previous sauce.

Peace in the Kitchen!

Vintage slides
of St. Lucia:
the rough side of the island

this may be the island of Filicudi off the coast of Sicily.
Oh Well, another story , another time!
That was definitely a Hippy experience during
my many travels!

one of the grand pitons

the view from the opened living space in the house

I salted them with my Rosemary infused Sea Salt

Back to the recipe from today's paper.
Source: Tina Danze

Lemon Coconut Pound Cake:

1 1/2 C flour
1 tsp baking powder
1/2 C Virgin Coconut Oil, room temperature
1/4 C butter, softened
1 1/2 C sugar
3 eggs
1 tsp vanilla
2 1/2 tsp lemon zest
1 1/2 tsp lemon juice
1/2 C buttermilk
1 1/2 C confectioner's sugar
1 1/2 TBS whole milk
1/4 C coconut flakes, toasted

Preheat the oven to 325 degrees.
Grease an 8"X4" loaf pan,( I use my pan release mix found under Tip, Hints and More on the blog).

In a small bowl:
baking powder
whisk well, set aside.

In a stand mixer with a paddle attachment:
coconut oil
blend well.
Add sugar and beat until creamy smooth, about 5 minutes.
Scraping down the bowl half way through.
Add eggs, one at a time, scrape the bowl between each addition.
Beat for 5 minutes, until very light and fluffy and increased in volume.
Add vanilla and lemon zest.
Mix until well combined.

Turn mixer to low speed and gradually add dry ingredients, alternating with buttermilk.
Pour half of the buttermilk in after the first addition of flour, the remainder after the second addition of flour.
Pour batter into the pan.

Bake for 70 - 75 minutes, or until it comes out clean when a toothpick is inserted int the center of the cake.

Remove from oven and place on a cooling rack for 15 - 20 minutes before inverting it onto a serving platter.

In a small bowl, whisk confectioner's sugar with the lemon juice and milk to make a smooth glaze.
Drizzle it over the cake and sprinkle with the coconut flakes.

Peace in the Kitchen!

Tuesday, April 8, 2014

Overnight Christmas Morning French Toast

This is one of our favorite Christmas Morning Recipes.

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

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:
Heavy Cream
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.

Peace in the Kitchen!