Chex Buddies Recipes and over 15 Chex Mix Recipes

Chex Mixes!

This is the 4th in my series of consolidating my favorite recipes into one post.


I just received this recipe from Fountain Avenue Kitchen. I have an entire post dedicated to Chex Mixes.  I posted them at the end of this new recipe. This is perfect for Easter with Pastel M&M's and as I stated in my Easter M&M cookie recipe, this would be great with Christmas or Halloween M&M's. Keep this recipe handy for all of the Holidays. This is an adaptation while keeping the integrity of the original recipe.

1 pound of White Melting Chocolate
5 C Rice Chex
3 C Quaker Oatmeal Squares
3 C Cheerios
2 C Miniature Pretzel Squares or Miniature Pretzels

2 C Cashews
2 C M&M's

In a large mixing bowl or roasting pan:

Rice Chex
Oatmeal Squares
Cheerios
Pretzels
Cashews
M&M's

In a glass measuring cup:
Melt chocolate until smooth.
Pour ove the mixture and carefully fold it together to coat well.
Transfer to Parchment or Waxed Paper to cool completely.
Break apart and store in a covered container at room temperature.

Enjoy!
Peace in the Kitchen!

Use White Chocolate for the drizzle.

For Halloween  use melted Milk Chocolate for the drizzle.

For Christmas  use  White Chocolate for the drizzle.

I did a story dedicated to Chex Mix.

Here are 3 of my choices for Holiday Chex Mixes called Chex Buddies.

The directions are the same for each of the varieties.

12/22/13:

Now that I've made my first batch of Chex Buddies I can comment on the process to make it easier for everyone else.

The key to this process is to use the largest, widest opening, bowl that you have and the largest ziplock bag that's available. These two hints alone will make the process easy. I also used a large, Amish wooden spoon/scoop to mix the Chex after the Chocolate was drizzled over it. None of the cereal was crushed. I highly recommend these for the Holidays.

Andes Mints Chex Buddies:

2 boxes of Andes Mints , chopped

(Microwave until smooth and creamy)

5 C Corn Chex Cereal in a large glass bowl

1 1/2 C Confectioner's Sugar in a large ziplock bag.

Pour the melted chocolate over the cereal  and mix gently, folding from the

outside edge of the bowl to the center. Mix until well coated with chocolate.

Pour the chocolate covered mix into the bag of Confectioner's Sugar and shake until

well coated.

Pour into serving bowls.

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Chocolate and Peanut Butter Buddies:

9 C Corn Chex Cereal

1 C Chocolate Chips

1/2 C Creamy Peanut Butter

1/4 C butter

1 tsp Vanilla

1 1/2 C Confectioner's Sugar

Use the same directions as above.

Melt all of the coating ingredients in a microwave until smooth and creamy.

Pour over Chex

Pour in the bag and shake.

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Citrus Buddies:

1 12.8 oz. box of Rice Chex Cereal

12 ounces of White Chocolate Chips

5 tsp Orange Zest

1 TBS Lime Juice

1 TBS Lemon Juice

5 TBS butter

2 1/2 C Confectioner's Sugar

Same directions as above.

Melt topping ingredients in a microwave, until smooth and creamy.

Pour over Chex Cereal

Pour in the bag and shake.

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The hardest part of this was unwrapping the 2 bows of Andes Mints.

Otherwise this is the easiest Christmas treat that I've made this year.

They look incredible and taste amazing. I highly recommend Chex Buddies!

These are the Andes Mint Buddies

These are some of the ingredients for the Citrus Buddies.

This also shows the bowl and the spoon that I use.

These are also delicious. They are a nice change from all

of the Chocolate treats that we typically make

st Christmas.

I would have photographed the Citrus Buddies but

they look the same as the Andes Buddies.

Enjoy! 

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I had previously posted many recipes of Chex Mix, you can search them under Chex Mix.

America is fascinated with Chex Mix and the hundreds of recipe combinations to create a snack for family gatherings, sporting events, church suppers and holidays.

Here's the latest from the Hippy in the Kitchen!

Tex - Mex Chex Mix:

3 C Wheat Chex

3 C corn chips ( Fritos)

3 C mini pretzel squares

3 C salted peanuts

1 - ( 1.25oz) package of Taco Seasoning

1/4 C butter, melted

Combine everything in a bowl and mix well.

Enjoy!

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As I got into the research for this project, I discovered too many recipes. I started posting them and I realized that I had to edit my list. I narrowed it down to 15 recipes. I've chosen the ones that I like best. I've included Savory and Sweet.

I hope everyone takes some time to read these, pick out some favorites and make them.

I've been eating Chex Mixes for ...... I can't even tell you how long!

Chex Mix

An American snack made from breakfast cereal as a major ingredient. Chex cereal was created in 1937.

By 1952, a recipe for "Chex Party Mix" appeared on the cereal box.

The party mix became popular as a holiday treat when in 1955, the wife of a Ralston Purina executive in St. Louis served the snack at a holiday party.

I remember having the Original Chex Party Mix at every holiday when I was young.

All of the commercial Chex mixes contain one or more of Chex cereals.

Here are some of the most popular Iconic American Chex mixes. There are so many that I could never post them all. It was difficult to choose, Most of them are from Pillsbury, a division of the General Mills Corporation.

I have to start with the Original recipe that I remember as a child.

This is the recipe that my mother made.

Original Chex Party Mix:

melt 1/2 C butter in a shallow baking pan

stir in 1 TBS Worcestershire Sauce

add 2 C Wheat Chex

2 C Rice Chex

1/2 C mixed nuts

sprinkle with 1/4 tsp salt

1/8 tsp garlic salt

mix well

Heat 30 minutes in a 300 degree oven

stirring every 10 minutes

cool

Enjoy!

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This one may be what my mother made in the 50's:


Original Chex Mix Party Snack Recipe From the 1950shttps://www.thespruceeats.com › ... › Appetizers & Snacks › Snack Recipes

Apple Pie Mix:

3 C Rice Chex

3 C Corn Chex

1/2 C chopped Walnuts

3 TBS

1/2 C packed Brown Sugar

1 tsp Cinnamon

1/2 tsp ground Ginger

1/2 tsp Nutmeg

2 C Dried or Freeze Dried Apples, roughly chopped if necessary

1 tsp Crisco ( shortening)

In a large microwavable bowl, mix Cereals and Nuts

In a microwavable 2 C measuring cup:

melt Butter 30 seconds

Stir in :

Brown Sugar

Cinnamon

Ginger

Nutmeg

Microwave 1 minute until bubbling

Pour evenly over Cereal and mix well

Microwave the Cereal again for 4 minutes, stirring every minute

Spread mixture on Waxed Paper or Foil and cool completely

Sprinkle Apples over mixture

In another microwavable bowl, melt Vanilla Chips and Shortening. Stir until smooth

Drizzle over Cereal

Cool completely

Break into bite sized pieces

Enjoy!

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Taco Chex Mix:

3 C Rice Chex

3 C Corn Chex

2 C bite sized Cheese Crackers ( CHEEZ - IT Crackers )

2 C bite sized Pretzel Twists

1 C Salted Peanuts

3 TBS Vegetable Oil

2 TBS Water

1 package of Old El Paso Taco Seasoning Mix

In a large microwavable bowl:

Cereals

Crackers

Pretzels

Nuts

Mix well

In a small microwavable bowl:

Oil

Water

Seasoning

Mix well

Pour over Cereal mixture

Stir to coat well

Microwave the mixture uncovered for 5 minutes

Stir every 2 minutes, it will begin to brown

Spread onto waxed paper

Cool completely

Enjoy!

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Cheesy - Ranch Mix:

3 C Corn Chex

3 C Rice Chex

3 C Wheat Chex

2 C bite sized Pretzel Twists

2 C CHEEZ - IT Crackers

3 TBS Butter, melted

1 package of Ranch Dressing / Seasoning Mix ( 1 oz.)

1/2 C Grated Parmesan Cheese

In a large microwavable bowl:

Cereals

Pretzels

Crackers

In a smaller microwavable bowl:

melt Butter

Poor over Cereal mixture

Mix well

Mix in Ranch Seasoning, mix to coat well

Microwave the Mix uncovered for 3 minutes, stirring every minute

Spread on waxed paper to cool

Cool completely

Enjoy!

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Chili & Garlic Mix:

8 C Rice Chex

1 bag Butter Flavored Microwave Popcorn, popped

1/4 C Dry Roasted Peanuts

3 TBS Vegetable Oil

1/3 C grated Parmesan Cheese

2 tsp Chili Powder

2 tsp Garlic Powder

Heat oven to 300 degrees

In a large bowl:

Cereal

Popcorn

Peanuts

Mix well

Drizzle  with Oil and toss to coat well

In a small bowl:

Mix remaining ingredients

Sprinkle over Cereal

Toss to coat well

Spread out in a large Roasting Pan

Bake 15 minutes

Stirring once

Spread onto waxed paper to cool completely

Enjoy!

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Barbecue Chex Mix:

6 C Corn Chex

1 1/2 C bite sized Pretzel Twists

1 1/2 C CHEEZ - IT crackers

3/4 C Honey Roasted Peanuts

1/2 C Barbecue Sause

1 TBS Vegetable Oil

3/4 tsp Garlic Powder

Preheat Oven to 250 degrees

In a large bowl:

Cereal

Pretzels

Crackers

Peanuts

Mix well

Set aside

In a small bowl:

Remaining ingredients, stir well

Pour over Cereal mixture and mix well to coat

Spread in a roasting pan

Bake 1 hour , stirring every 15 minutes

Cool completely

Enjoy!

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Mexican Chex Mix:

This one is easy to make and one of my favorites!

1 bag Buttered Flavored Microwave Popcorn, popped ( remove un popped Kernels)

8 C Corn Chex

4 C Corn Chips ( Fritos), use spicy if you want more heat)

2 C CHEEZ -IT Crackers

3 TBS Butter, melted

1/3 C grated Parmesan Cheese

1 package ( 1 oz.) Old El Paso Taco Seasoning Mix

In a 2 gal. resealable plastic Food Storage Bag:

Popcorn

Cereal

Corn Chips

Crackers

Drizzle with Butter

Seal and Shake to coat well

Add Crackers and Taco Seasoning to the bag

Seal and Shake again to coat well

Store in an airtight container

Enjoy!

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The Big Game Mix:

This is another favorite!

3 C Corn Chex

3 C Rice Chex

3 C Wheat Chex

2 C Honey Mustard flavored Pretzel Nuggets

1 C Smoked Almonds

1/4 C Butter

2 TBS Yellow Mustard

2 TBS Honey

1 tsp Seasoned Salt ( Lawry's, Morton, Bodia, Great Value )

In a large microwavable bowl:

Cereals

Pretzels

Almonds

In a microwavable measuring cup, uncovered, until melted ( about 1 minute)

Butter

Mustard

Honey

Seasoned Salt

Pour over cereal mixture

Stir to coat evenly

Microwave the Mix for 5 minutes, stirring every 2 minutes

The mix will begin to brown

Spread onto Waxed Paper and cool completely

Enjoy!

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Lemon Rosemary Mix:

2 C Corn Chex

2 C Rice Chex

2 C Wheat Chex

1/4 C Butter

2 TBS Fresh Rosemary, minced

1 TBS Lemon Zest

1 tsp Garlic Powder

1 tsp Salt

1 C Raw Almonds

1 C Parmesan Flavored Crackers ( CHEEZ -IT , Stonewall Kitchen)

In a large mixing bowl, melt Butter

Add:

Rosemary

Lemon Zest

Garlic Powder

Salt

Mix well

Add:

Crackers

Almonds

Mix well

Microwave 5 minutes

Stir every 2 minutes

Spread onto a cookie sheet to cool completely

Enjoy!

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Hot Buttered Rum Mix:

3 C Cinnamon Chex Cereal

3 C Honey Nut Chex Cereal

1/4 C Butter

1/4 C Packed Brown Sugar

2 TBS Honey

3/4 tsp Cinnamon

3/4 tsp Nutmeg

3/4 tsp Clove

1 tsp Rum Flavoring

2 C Miniature Marshmallows

Combine Cereals in a large microwavable bowl

In a 2 C microwavable measuring cup, melt :

Butter

Brown Sugar

Honey

Until bubbling

Blend in:

cinnamon

Nutmeg

Clove

mix to coat well

Cool about 5 minutes

Add Marshmallows

Spread on Waxed Paper

Cool completely

Enjoy!

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Caramel Corn Mix

4 C Popped Microwavable Popcorn, discard un popped kernels

4 C Corn Chex

1 C Mixed Nuts, no Peanuts

1/2 C Butter ( 8 TBS or 1 Stick), cut into pieces

3/4 C packed Brown Sugar

1/4 C Light Corn Sugar

1/2 C White Vanilla Baking Chips

1/2 C Dried Cranberries

In a large microwavable bowl

Popcorn

Cereal

Nuts

mix well and set aside

In a 2 C microwavable measuring cup, uncovered

Butter

Brown Sugar

Corn Syrup

Heat until bubbling, stirring often

Pour over Cereal

mix to coat well

Microwave the Cereal uncovered about 5 minutes, stirring and scraping the sides of the bowl every minute just until it starts to brown

Spread on Waxed Paper or Foil

Stir to break up

In a medium microwavable bowl:

heat chips until melted and smooth

Add 3/4 C of the Cereal mixture to the melted chips

Toss gently to coat well

Spread on Waxed Paper or Foil

Cool 30 minutes

In a large serving bowl:

Combine both bowls of Cereal

Stir in Cranberries

Enjoy!

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Chocolate Caramel Mix:

8 C Chocolate Chex

3/4 C packed Brown Sugar

6 TBS Butter

3 TBS Light Corn Sugar

1/4 tsp Baking Soda

1/4 C Vanilla flavored Baking Chips or Chocolate

Place Cereal in a large microwavable bowl and set aside

Line a Cookie Sheet with Waxed Paper and set aside

In a 2 C Microwavable Measuring Cup:

Brown Sugar

Butter

Corn Syrup

Heat for 1- 2 minutes, stirring after 1 minute, until smooth

Stir in Baking Soda until dissolved

Pour over Cereal, mix to coat evenly

Microwave 3 minutes, stirring every minute

Spread out on the Cookie Sheet

Cool 10 minutes

Break into pieces

In a medium microwavable bowl:

Vanilla Chips

heat 1 minute or until melted and smooth

Drizzle over Cereal Mix

Refrigerate until set

Enjoy!

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Muddy Buddy Mix:

9 C Chocolate Chex

1 C Semi Sweet Chocolate Chips

1/2 C Creamy Peanut Butter

1/4 C Butter

1 tsp Vanilla

1 1/2 C Powdered Sugar

Place Cereal in a large bowl

In a 1 quart bowl:

Chocolate Chips

Peanut Butter

Butter

1 minute, or until melted and smooth

Stir in Vanilla

Pour over Cereal and stir until well coated

Place Cereal into a 2 gallon resealable Food Storage Bag

Add Powdered Sugar

Seal and Shake until well coated

Spread onto Waxed Paper

Cool completely

Store refrigerated in an airtight container

Enjoy!

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Chex Brittle:

8 C Rice Chex

1 C Salted Peanuts

1 C (14oz.) Sweetened Condensed Milk ( not Evaporated Milk)

1 tsp Vanilla

Heat oven to 300 degrees

Spray 2 - 15"x10"x1"  Baking Sheet Pans with Vegetable Cooking Spray

Mix all ingredients in a large bowl until evenly coated

Spread onto the Baking Sheet Pans in a single layer

Bake for 20 - 22 minutes until golden brown ( be careful not to over bake)

Spread on Waxed Paper

Cool completely ( about 15 minutes)

Break into pieces

Enjoy!

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Campfire Popcorn Mix:

6 C Popped Buttered Flavored Microwave Popcorn ( 3oz. bag) remove un popped kernels

4 C Corn Chex

1- 7oz Jar of Marshmallow Creme

Heat oven to 350 degrees

Spray a Baking Sheet Pan with Vegetable Cooking Spray

In a large bowl:

Popcorn

Cereal

Mix well and set aside

Empty the jar of Marshmallow Creme into a medium sized microwavable bowl

Heat 2 minutes , stirring after 1 minute, until smooth and creamy. Stir well

Pour over the Cereal and stir until evenly coated

Spread on Baking Sheet

Bake 10 minutes

Stirring after 5 minutes

Cooking will be complete when the coating begins to turn Light Golden Brown ( do not over bake)

Spread on Waxed Paper

Cool completely

Enjoy!

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Apples, a collection of my favorite recipes using Apples! Over 25 recipes

Here's the third in my series of collective recipes. Apples:

I start with a list of favorite Apples and a brief description of each.

Jonagold and Jonathan (Tart, Tangy and a Pie favorite)

Honeycrisp (Sweet and great for Baking. Juicy, Crisp) It holds it's shape in a Pie.

Granny Smith (Tart and Tangy) Excellent in the Iconic, All American Apple Pie. Pairs well with Honeycrisp in a Pie.

Melrose (A cross between Red Delicious and Jonathan)

Winesap (Tart, Spicy & Thick Skinned) Excellent in Salads, Cider & Applesauce. A great addition to a Cheese Tray.

Gala (Crisp with a Mellow Sweetness) Naturally Sweet so it doesn't require a lot of Sugar when Baking. It maintains it's shape when Baked.

Braeburn (Firm, Sweet & Spicy) Keeps it's shape in Baking.

Rome Beauty (Mildly Sweet and Tart combination) Add to another Apple because it doesn't have a strong flavor.

Golden Delicious (Thin skinned, very Sweet)  Requires less Sugar when using in Applesauce and Apple Butter.

Cortland (Great straight from the tree eating Apple) Keeps it's shape in a Pie, pile it High!

Northern Spy  (Mildly Sweet) This is a Michigan Native and a  great Baking Apple. It's harder and crunchier than most Apples.

I grew up in Michigan and the Fall Season was all about apples. We used to take a trip to the town of Frankenmuth and have apple cider in the fall. They also had the best apple cider donuts that i've ever tasted. It was a family outing every fall. I think that Fall was my favorite season as a child. I loved it when the weather began to change and the food that we had as kids in the fall, was the best. We had an apple orchard at the end of our street, it was only 1 house away from ours. As kids, we would always raid the apple  orchard in the fall. My grandmother, my aunt and my mother would make apple pie during the entire fall season. Apple Pie was always on the Thanksgiving table along with the traditional Pumpkin Pie.

Here's one of my favorite apple pie recipes along with the very easy( Apple Pie.... without a crust), it's on the blog. These two are the ones I make most often. Maybe the only Apple Pies that I make. My wife make the most amazing pie crust, and I don't. I really don't have any need to, because she was raised on a Mennonite Farm in Kansas and believe me, the Mennonites make the best pies , ever!

Deep Dish Apple Pie:

1- 9" unbaked deep dish pie crust  ( I cheat and move the crust into one of our beautiful ceramic deep dish pie pans) Easy to transfer when frozen, then allow to thaw. It makes a better presentation if you're having guests for dinner. Otherwise..... well, I do it for us too, we're worth it!

5 C Granny Smith Apples (about 5-6 apples), peeled, cored and thinly sliced

1/4 C white sugar

1/2 C brown sugar

3/4 tsp cinnamon

Topping:

1/3 C white sugar

3/4 C flour

6TBS cold butter, cubed

Pile the apples slices in the crust

In a medium bowl, combine:

white sugar

brown sugar

cinnamon

Sprinkle evenly over the apples

To make the topping:

In a medium bowl, whisk together:

sugar

flour

Cut in the cold butter with a pastry blender and create a crumble.

Cover the pie evenly with the topping

Bake at 400 degrees for 40 minutes.

Enjoy!

Peace in the Kitchen!


Harvest Apple Cake with Cinnamon Butter
This is one of my favorite Apple Recipes.
I like a cake baked in a Pie Pan to give it a rustic look.
I have so many favorite Apple Recipes here.

Here's what you'll need:
1 - 9" Pie Pan, 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 C Brown Sugar
3/4 Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp Cinnamon
2 Eggs, beaten
1 1/2 tsp Vanilla
2 C Tart Apple, peeled and chopped. (Jonagold, Granny Smith, or Winesap)
1 C Chopped Pecans that have been toasted. I toast Pecans on the stove in a dry Cast Iron Skillet.

Serve with Cinnamon Butter:
4 TBS Butter, room temperature
1 C Sifted Confectioner's Sugar
1/2 tsp Cinnamon
1 TBS Whole Milk
1 tsp Vanilla

In a mixing bowl with a hand mixer:
Butter
Beat for 30 seconds just to cream it.
Add:
Sugar
Cinnamon
Milk
Vanilla
Beat until well combined.
Cover with Plastic Wrap and refrigerate at least 30 minutes.
Keep refrigerated until ready to serve.

Cake Batter:

In a large Mixing Bowl:
Sugar
Flour
Baking Powder
Salt
Cinnamon
Whisk well.

Add:
Eggs
Vanilla
Mix in with a Blending Fork.
Fold in:
Apple
Pecans
Stir to combine well.

Spoon into the Pie Pan.
Bake 30 - 35 minutes.
Serve Hot with Cinnamon Butter.

Skillet Apple Pie Biscuits:

This is a recipe by Melissa's Southern Style Kitchen, a Blog that I follow.

Thank you Melissa, for sharing!

10" cast iron skillet

375 degree oven

8 frozen buttermilk biscuits, thawed

1- 21 oz. can of apple pie filling, cut the apples into smaller pieces.

1 stick of butter, melted and divided

1/2 C well packed dark brown sugar

1 TBS cinnamon

1 tsp vanilla

1 C chopped pecans ( this was not in the original recipe, I love to add Pecans when possible)

Glaze:

1/3 C powdered sugar

2 TBS heavy cream

Whisk together until well combined

Brush the skillet including, the sides with some of the

melted butter, ( remaining will be used later)

In a Bowl:

Whisk brown sugar and cinnamon

Dip each biscuit in remaining butter & sprinkle all sides with the sugar/cinnamon mixture.

Arrange in the skillet.

Add vanilla to Apple Pie filling & spread over the biscuits.

Pour remaining butter over apples.

Sprinkle with the last of the sugar/cinnamon mixture and top with pecans.

Bake 35 minutes until golden brown

Drizzle the glaze over the biscuits and serve!


Enjoy!
Peace in the Kitchen!



Scalloped Apples

This is a Thanksgiving Favorite in our Family, every year.

It's great any time of the year.

I wanted to recreate the flavor of Apples that we used to get at Luby's Cafeteria when I was a kid. I loved them and they always had them around Thanksgiving. I knew they weren't baked so I created this microwaved version. They are exactly as I remembered them.

10 C peeled, cored and sliced tart apples (about 8 med. apples), of course it depends on the size of the apples.

This is the preparation stage of the apples.

After they're coated with the sugar and spices they are dotted with butter.

They are then microwaved with a cover slightly ajar.

This is the final product.

1/3 C Sugar

2 TBS Cornstarch

1 tsp Cinnamon

1/4 tsp ground Nutmeg

2 TBS Butter

Raisins and Pecans (optional)

Place Apples in a 2 1/2 Quart Microwavable Baking dish with a cover

Combine Sugar, Cornstarch,Cinnamon and Nutmeg in a small bowl

Sprinkle ove the Apples and toss to coat well

Add Raisins and Pecans if desired

Dot with pieces of Butter

Cover and microwave for 15 minutes, stirring every 5 minutes.

 This is my Apple, Corer, Slicer, Peeler,   " Thingamajiggy ".

My father built a wooden stand for it.

This is the perfect recipe for this machine!

Enjoy!

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Mennonite Apple Pudding:

1 C Sugar

1/4 C Butter

1 Egg 1/2 tsp each of Baking Soda,Salt and Cinnamon

1 C Flour

1/4 tsp Nutmeg

1/2 tsp Vanilla

2 C Diced Apples

1 C chopped Walnuts

Cream first 3 ingredients well.

Add sifted dry ingredients and beat.

Add apples and nuts.

Put into greased dish.

Bake about 40 minutes.

Enjoy!

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I posted a Best of the Best recipe for Escalloped Apples.

Our family loves it.

It's almost a comfort food dessert.

I just posted a recipe for Blackberry Cobbler in Cast Iron, so I've been working on an idea for Apples in Cast Iron.

Here's what I came up with.

I adapted the Escalloped recipe and added a topping and put the recipe in a Cast Iron Skillet.

Not bad, Huh?

I hope you try it and like it!

Scalloped or (Escalloped ) Apples in a Cast Iron Skillet!

10 C peeled, cored and roughly cubed Granny Smith Apples ( 7 or more)

1/3 C Sugar

2 TBS Cornstarch

1/4 tsp Cinnamon

1.4 tsp Nutmeg

The Juice and the Zest of 1 Lemon

2 TBS cold butter, cubed + some for the skillet

Place the Apples in a well buttered 10" Cast Iron Skillet Skillet

Drizzle with Lemon Juice and sprinkle with Lemon Zest

Combine in a small bowl:

Sugar

Cornstarch

Cinnamon

Nutmeg

Sprinkle over the Apples and toss to coat.

Dot the top of the Apples with pieces of the butter.

Prepare the Topping:

Mix together in a bowl:

1C Flour

1/2 C Sugar

1/2 C Light Brown Sugar

1 C Old Fashioned Oats

1/2 tsp Baking Soda

1/2 tsp Salt

Zest of 1 Lemon

Cut 1 1/2 Sticks of cold Butter into cubes.

Work the Butter into the dry ingredients with a Pastry Knife or 2 Forks to create a coarse texture.

Sprinkle the Topping over the Apples.

Bake at 350 degrees for 45 minutes.

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!

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Simple Apple Crisp, An Amish Recipe:

5 C Sliced Apples

1 C Flour

1 1/2 C Sugar

3/4 tsp Salt

1 tsp Baking Powder

1 unbeaten Egg

1/3 C Melted Butter

Cinnamon

Put Apples in the bottom of an 8" Cast Iron Skillet

Mix together, until crumbly:

Sugar

Flour

Baking Powder

Salt

Egg

Pour the crumbs over the Apples.

Pour the melted Butter over the crumbs.

Sprinkle the top with Cinnamon.

Bake at 350 degrees for 35 minutes.

Enjoy!

Peace in the Kitchen!

Apple Cream Pie, An Amish Recipe:

2 Eggs

1 C Sugar

1 C Apples , shredded

1 C Half and Half or Heavy Cream

1 TBS Flour

Salt

Vanilla

Butter

Put Apples in an unbaked pie shell.

Beat Eggs and add Cream.

Mix:

Flour

Sugar

Salt.

Pour into the Egg mixture.

Add some Vanilla

Pour the mixture over the Apples.

Dot the top with pieces of Butter.

Bake at 350 degrees until set.

You can use Peaches or Rhubarb instead of Apples.

Enjoy!

Peace in the Kitchen!



German Mennonite Apple Cake with a Pecan Topping:

Here's another great recipe from one of my vintage Mennonite Church Cookbooks from 1983.

2 Eggs

2 C Flour

2 tsp Cinnamon

1 tsp Baking Soda

1/2 tsp Salt

1 tsp Vanilla

1 C Vegetable Oil

1 C Brown Sugar

3/4 C Sugar

1 C Chopped Pecans

4 C thinly sliced Apples

Mix ingredients in a large bowl, except the Apples and the Pecans.

Mix well, the batter will be quite thick.

Fold in the Apples and Pecans with a wooden spoon or a spatula.

Spread the batter in a well buttered 9"X13" baking dish.

Bake at 350 degrees for 45 minutes

Serve with the following topping.

Mix together with an electric mixer:

2 TBS Butter melted

4 tsp Cinnamon

1 C Brown Sugar

4 tsp Flour

1 C Chopped Pecans

1/2 C Raisins

Spread evenly over the cake and place under a broiler until bubbling.

Enjoy!

Peace in the Kitchen!

This is an adaptation of an Amish/Mennonite Recipe from one of my family's vintage recipe books.

It's one of my favorite Apple recipes. It's easy and absolutely delicious.

Apple Pie without a Crust:

1/2C White Sugar

1/4 C Brown Sugar

1/2 C Flour

1 Egg, unbeaten

1 tsp Baking Powder

1/4 tsp Salt

1/2 tsp Vanilla Extract

1 C Chopped Apples ( core and peel the Apple) I used a Jonagold, it only took 1/2 of a large Apple)

The next time I made it I used a small apple and it was a cup!

1C Chopped Pecans ( I used 1/2 of Regular Pecans and 1/2C of Cinnamon Frosted Pecans)

Combine, in a bowl:

Sugars ( White and Brown)

Flour

Egg

Combine, in a bowl

Baking Powder

Salt

Vanilla

Mix Well

Add to Dry Ingredients

Stir in :

Nuts

Apples

I use a blending fork, a wooden spoon would be just fine, to mix all of the ingredients together.

The dough will be very thick.

Press the dough, using your fingers, in a Pie Pan that's been prepared with my Pan Release Recipe ( search under Tips, Hints and More)

Bake at 350 degrees for 30 minutes.

Serve with Whipped Cream , or Vanilla Ice Cream.

I made this and we took it to some friends for dinner last night. It is definitely a "Best of the Best" recipe. I will keep making this one!

Since I first posted this recipe, I've made it many times. It's our new favorite dessert. I've made it with apple and walnuts or you could use slivered almonds. I'll also make it with pear and walnuts. It's simple to make, only 30 minutes and most people have the ingredients in their pantry except for an apple or a pear. This will certainly be made

Enjoy!

Peace in the Kitchen! ( The Kitchen smells amazing)

This is another Christmas Cookie Recipe from Aunt Faye.

1/2 C Raisins

1 C Vegetable Shortening

1 1/2 C packed Brown Sugar

1/4 C Molasses

3 Eggs

3 1/2 C Sifted Flour

1.2 tsp Salt

1 tsp Baking Soda

3 tsp Cinnamon

1/4 tsp Clove

1/2 tsp Nutmeg

1/4 tsp Allspice

1 C chopped Walnuts

1 C  peeled & finely chopped Apple ( I prefer Jonagold Apples)

Rinse Raisins in Hot Water, dry them

Cream Shortening and Sugar in a stand mixer ( until creamy) This can be mixed for up to five minutes.

Add Molasses

Add Eggs, one at a time

Sift  in a separate bowl:

Flour

Salt

Baking Soda

Cinnamon

Clove

Nutmeg

Allspice

Add this mixture to the Shortening mixture.

Mix lightly

Fold in Walnuts  Apples, Raisins

Drop by spoonfuls onto a Parchment Paper lined, or Silpat lined Cookie Sheet. ( I use a cookie scoop)

Bake at 350 degrees for 12 - 15 minutes.

Enjoy!

Peace in the Kitchen!

This is another adaptation of a bar cookie recipe using Roasted Hatch Green Chiles.

Roasted Hatch Chile Apple Bars:

1/2 C cold butter, cubed

1 pouch ( 1lb. 1.5 oz ) pouch of Betty Crocker Cookie Mix

1 egg

1 C packed brown sugar

1 C peeled and finely chopped apples ( I use Jonagold)

3 roasted and peeled Hatch Chiles, diced

3/4 C caramel topping

1/4 C flour

Spray a 9"x13" baking dish with a vegetable spray

In a large bowl, cut butter into cookie mix and blend with a pastry blender or 2 forks

Stir in the egg

Stir in Hatch Chiles

Reserve 1/2 C of this mixture

Press remaining mixture into the pan

Bake at 350 degrees for 15 minutes

Sprinkle apples over the crust

In a small bowl, mix caramel topping with flour

Drizzle over apples

Spread reserved crumbs over apples

Bake at 350 degrees for 20 - 25 minutes

Cool completely up to 2 hours

Cut into rows, 9"x4"

Enjoy!

Peace in the Kitchen!

Apple Pie Chex Mix:

3 C Rice Chex

3 C Corn Chex

1/2 C chopped Walnuts

3 TBS

1/2 C packed Brown Sugar

1 tsp Cinnamon

1/2 tsp ground Ginger

1/2 tsp Nutmeg

2 C Dried or Freeze Dried Apples, roughly chopped if necessary

1 tsp Crisco ( shortening)

In a large microwavable bowl, mix Cereals and Nuts

In a microwavable 2 C measuring cup:

melt Butter 30 seconds

Stir in :

Brown Sugar

Cinnamon

Ginger

Nutmeg

Microwave 1 minute until bubbling

Pour evenly over Cereal and mix well

Microwave the Cereal again for 4 minutes, stirring every minute

Spread mixture on Waxed Paper or Foil and cool completely

Sprinkle Apples over mixture

In another microwavable bowl, melt Vanilla Chips and Shortening. Stir until smooth

Drizzle over Cereal

Cool completely

Break into bite sized pieces

Enjoy!

Peace in the Kitchen!




Slow Cooker Apple Oatmeal Breakfast:

A friend shared this recipe with me.

This is an adaptation.

I don't know the origin of it, but I think it's a great Fall and Winter recipe.

2 apples, peeled and roughly chopped.( I recommend Jonagold Apples)

1/4 C brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp salt

Don't Mix the ingredients

Place in a Slow Cooker in order listed

Add 2 C oatmeal

2 C milk

2 C water

Do not stir

Cook on low for 8-9 hours

Enjoy!

Peace in the Kitchen!




Fall Fruit Crumble:

New Update, 9/20/2013 I bought Peaches today to make this with only white sugar and the addition of baking powder. I'll update when it's done. I'm convinced I'm going to create the perfect crumble..... it may already be perfected! More to come.........

I just made a new one with firm Peaches and a new topping, 9 /26 / 2013. I Sliced the Peaches, cooked them in the same amount of sugar and cinnamon as I did  the Apples. I only used white sugar and I added 1 tsp of baking powder. The end result is totally different. The crumble is not "crumbly" when its prepared. It has the texture of dough. I simply crumbled it  as I dropped it in the Spring Form Pan. I still placed it on the bottom and then on top of the fruit. I baked it at 350 degrees for 55 minutes. I'm keeping the original recipe because I prefer a crunchy crumble and I'll keep this addition because my wife likes a cake like crumble. So both turned out great.

The next time I'll use firm Pears.

9/19/2013

Here's the final recipe. It's been perfected and taste tested........! This is a Best of the Best Recipe!

It may seem common, but all of the recipes I've seen, only have a topping they don't include a bottom.

When I lived in Germany, the family I lived with made something similar to a fruit crumble with a bottom and a top crumble. I've been getting nostalgic about my time spent in Europe when I was a college student and this is a fond memory. I only had to come up with the correct quantities of the ingredients to be pleased with the result.

Here's how this came about:

I wasn't planning on posting this because I didn't really have a recipe. I needed something for a dessert at the last minute and put this together.

It actually turned out really nice. I'll make it again with other fruit or pie filling.

In place of Apples you can use fresh firm Pears or fresh firm Peaches and prepare them like the Apples.

You could even use 1 can of your favorite fruit pie filling. You could even spread a jar of your favorite jam in the center.

2 pounds of Granny Smith Apples ( I used 4), peel, core and slice thin. I prefer Jonagold but the store I went to today did not have them,

3 TBS granulated sugar

1/8 tsp  cinnamon

Cook the apples in a saucepan just until tender.

Make a basic crumble:

2 C flour

1/2 C brown sugar

1/2 C granulated sugar

1/4 tsp salt

1/4 tsp cinnamon

1 egg

1 stick of butter,  softened.

Place all of the crumble ingredients in the bowl of a Stand Mixer with a dough hook.

Mix until it forms a crumble.

Sprinkle 1/2 of the crumble in a 9" spring form pan, (I buttered the pan on the bottom and sides).

Top it with the fruit

Sprinkle the remaining crumble on top of the fruit.

Option:

Top the cake with 10 walnuts halves and sprinkle with 2 TBS of raw sugar. ( bake as directed)

Bake at 350 degrees for 50 minutes.

Cool on a wire rack in the pan.

Transfer to a platter to serve.

I left it on the bottom of the pan when I transferred it to the plate.

My Spring Form Pan has a tempered glass bottom so I could easily have slid it onto the platter.

Note: I baked the pan on a cookie sheet to collect some of the juice that came out.

The next time I make it I will double wrap the Spring Form pan with heavy duty foil. I use this method for my Cheese Cake Recipe.

Enjoy!

Peace in the Kitchen

This one has 1/2 brown sugar and 1/2 granulated sugar in the flour mixture, no baking powder.

 This crumble is crunchy. I like this one.

This is Peach, with the cake texture crumble.

It has all white sugar and baking powder. 

Same as above, out of the spring form pan.

Fall = Apples! Not a difficult equation.

I usually use Apples in desserts and not in savory recipes.

I happen to like this slaw with apple.

Apple Slaw:

1 un peeled red apple, cored and chopped

4 C shredded cabbage

1/2 C red onion, chopped

1 green bell pepper, chopped

1/2 C vanilla yogurt

2 TBS fresh squeezed orange juice

a pinch of cinnamon

Combine all

Mix well

Refrigerate before serving

Enjoy!

Peace in the Kitchen!

We have an annual Harvest Festival at our Church and it's this weekend.

We raise money for Mission Trips and other amazing community outreach programs.

Part of the events include a bake sale.

I'm working on a new recipe to take this Saturday.

If it turns out well, I'll post the recipe and pictures!

Otherwise, it's back to the recipe file to take something else.

They turned out well.

This is an original recipe.

Apple Pie Cookies:

2 sticks of butter, softened

1 1/2 C packed brown sugar

2 TBS light corn syrup

1 tsp vanilla

1 2/3 C flour

1/2 tsp salt

1 1/4 tsp baking soda

2 C quick oats

1 TBS apple pie spice

1 C chopped dried apples

Stand Mixer:

butter

sugar

syrup

vanilla

Beat until creamy

Add egg

Mix well

Leave in the bowl of the mixer

In a small bowl:

flour

salt

baking soda

oats

apple pie spice

Add to batter, mix on low speed until incorporated

Fold in apples by hand

Chill dough 1 hour

Line baking sheets with parchment paper

Use a 1 1/2" cookie scoop and place cookies 2" apart

Bake at 375 for 10 -12 minutes

Cool on the sheet pan for 5 minutes

Transfer cookies to a wire rack to cool completely.

Enjoy!

Peace in the Kitchen!



Apple Cake:

This recipe was first published in 1973 by Jean Hewitt, former Home Economist at the New York Times.

It was shared by Food 52

The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.

Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)

I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.

3 C flour

1 1/2 C vegetable oil

1 C granulated sugar

1 C brown sugar

3 eggs

1 tsp salt

1 tsp

1 tsp cinnamon

1 tsp baking soda

1 tsp vanilla

3 apples ( I prefer Jonagold  or Granny Smith, Honey Crips), peeled, cored and sliced

1 C coarsely chopped walnuts

1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!

Preheat oven to 350 degrees.

In the bowl of a stand mixer, with a paddle attachment:

oil

sugar

Beat for 5 minutes

Add eggs and continue to mix until creamy

In a separate bowl, whisk:

flour

salt

cinnamon

baking soda

Add to batter

Add:

vanilla

apples

walnuts

raisins

Mix well just until combined

Pour batter into prepared pan

Bake for 1 hour 15 minutes

Cool before serving

Dust with confectioner's sugar to serve.

Enjoy!

Peace in the Kitchen!



Apple Sauce:

I often recommend Jonagold Apples for my tart, pie or crisp recipes. I was researching the best Apples for Apple Sauce and the list of best Apples for various recipes including eating them fresh off the tree, Pies, Apple Sauce. Tarts, etc.... every list included Jonagold. I think it was the only variety on every list.

Here's my favorite recipe for Jonagold Apple Sauce:

12 Jonagold Apples, peeled, cored and chopped into 1/2" pieces

1/2 C Organic Apple Juice

1 TBS Irish Butter

1 tsp Cinnamon

1 TBS Raw Honey or Pure Maple Syrup ( Grade B or Grade A Dark Amber are the best Maple Syrups)

In a saucepan:

Melt butter on low

Add apple juice, apples , cinnamon

Cover and simmer on low for 20 minutes, stir occasionally

Add honey or maple syrup and mix well

Remove from heat

Mash with a potato masher to retain some chunks or use a stick blender ( immersion blender) and puree.

Enjoy!

Peace in the Kitchen!



Sour Cream Apple Pie:

I love anything made with Apple during the Fall and Winter Seasons.

I have many recipes using Apples.

My new favorite Apple is Jonagold.

I've recently heard about Gravenstein Apples but I haven't looked for them. I may do that this weekend and try one. Apparently they are excellent for baking.

2 TBS flour

1/2 C granulated sugar

1/2 C brown sugar

1 egg, beaten

1 C sour cream

1tsp vanilla

1/4 tsp salt

5 C Jonagold Apples, peeled, cored, sliced.

1 - 9" unbaked pie shell

Preheat oven to 350 degrees

Combine flour and sugar in a bowl

Add egg, sour cream , vanilla and salt.

Beat until smooth.

Fold in Apples by hand and pour into the pie shell.

Topping:

1/2 C granulated sugar

5 TBS flour

1/2 stick butter (4TBS or 1/4C)

Topping:

Blend all ingredients until crumbly and cover the pie with the topping.

Bake for 30 minutes.

Enjoy!

Peace in the Kitchen!

Vegetarian Mincemeat Christmas Cookies:

This is an original recipe . I wanted to create a mincemeat filled cookie for Christmas.

I shop at a British Shop in our town and I discovered Vegetarian Mincemeat.

For non - vegetarians, you can certainly use traditional mincemeat for the filling.

At the end of this recipe is my Hippy recipe for homemade Vegetarian Mincemeat.

Dough:

2 C sugar

1 C butter

1 tsp salt

2 eggs

6 C flour

1 C whole milk

4 tsp baking powder

2 tsp baking soda

2 tsp vanilla

Filling:

1 (14oz) jar of Norfolk Manor English Traditional Mincemeat, Suitable for Vegetarians.

Dough Preparation:

In a stand mixer with a paddle attachment:

Cream  sugar and butter  on low until light and fluffy

Add:

salt

eggs

flour

milk

Mix until well combined

Add:

baking powder

baking soda

vanilla

Combine well

Transfer to a bowl, cover tightly with plastic wrap and refrigerate for 30 minutes - 1 hour)

Preheat the oven to 400 degrees.

Line 3 baking sheet pans with parchment paper.

Roll out 1/3 of the dough at a time on a floured surface to 1/8" thick.

Use quite a bit of flour, the dough will be soft and sticky.

Use a 2 3/4" round cookie cutter

Place rounds on the sheet pan and spoon 1- 2 tsp of filling on the center of the circle.

Top with another circle of dough

Do not seal them, this will happen when they bake.

Prepare all of the circles for 1 sheet pan then repeat for the other 2.

Bake for 15 minutes

Allow to cool on the pan for 10 minutes.

Transfer cookies to a wire rack and cool completely.

Store in an airtight container up to 5 days at room temperature.

If you don't have access to Vegetarian Mincemeat, here's Homemade Hippy Vegetarian Mincemeat.

1/2 stick (4TBS) butter

2/3 C brown sugar

1 C unsweetened apple juice

2 large apples, your choice, I use Jonagold, peeled, cored and grated.

1/2 C dark raisins

1/2 C golden raisins

1.2 C dried cranberries

1/2 C dried currents

1/2 C dried figs, chopped

3/4 C candied mixed  fruit peel

1/2 C candied cherries

zest of 1 orange

zest of 1 lemon

1/2 C chopped walnuts

1/3 C the best dark rum you can afford

1/3 C Cognac + additional

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp salt

Melt butter in a large stockpot.

Add brown sugar and apple juice, stir until the sugar is dissolved.

Remove from heat.

Add all remaining ingredients and combine well. Return to heat.

Bring to a boil over medium high heat, stirring often.

Reduce heat to low and simmer for 30 minutes, stirring often.

Remove from heat.

Add 4 additional TBS of cognac, stir well

Cool completely.

Transfer to a covered container and refrigerate 24 hours.

 If you're planning to refrigerate it longer than a month, every week add 4 additional TBS of cognac.

Use the Mincemeat in your favorite recipe for tarts, pies, or cookies.

A Vintage Recipe from Aunt Faye's collection!

Enjoy!

Peace in the Kitchen!


Cran - Apple Salsa:
This is an original recipe.

1 - 12oz. package of fresh cranberries or frozen  (thawed).

3 medium apples, peel, core, wedge

1 medium red pepper, cut into pieces

1 small onion, chopped

1/2 C sugar

1/3 C unsweetened apple juice

3 TBS fresh cilantro, chopped

2 TBS chopped fresh jalapeno

1 tsp lime zest

In a food processor:

cranberries

apples

red pepper

onion

process in batches until coarsely pureed

Transfer to a serving bowl, stir in:

sugar

apple juice

cilantro

jalapeno

lime zest

Refrigerate

Serve with Tortilla Chips.

Enjoy!

Peace in the Kitchen!

Apple Cake in a 9"X13" baking dish.
An original recipe.

I bought some Mutsu Apples from a market in Kansas. It has an Apple Orchard and grows this variety of Apple. I was not familiar with it .

It was introduced in Japan in 1930.

It's a versatile dual-purpose apple, sharp but still sweet enough to eat fresh.

It holds it's shape while cooking.

It's green-yellow in color.

This is an original recipe adapted from many other Apple Cake recipes that I have in my collection.

I like apple recipes that are easy and fairly quick to create, this one is.

To make this cake you need a stand mixer with a paddle attachment .

1 - 9"X13" baking dish

Pan Release Mix to grease the dish, it can be found on my blog under Tips, Hints and More. ( you could use butter, but I highly recommend that you keep a jar of Pan Release in the refrigerator if you bake often. It keeps for many months.

Apple Cake:

3 eggs

3 C sugar

1 1/2 C vegetable oil

2 tsp vanilla

3 C flour

1 tsp salt

1 tsp baking powder

2 large apples 

1 C whole pecans

Grease the pan with Pan Release Mix

In a stand mixer with a paddle attachment:

Beat:

eggs

sugar

vegetable oil

Mix well until creamy smooth

Add vanilla and just mix to combine.

Add remaining ingredients and mix just until well combined. ( I pre-mixed the dry ingredients in a large bowl and added to the mixture.

I added the pecans last.

Mixed just until combined.

The batter will be thick.

Spread the batter evenly in the dish.

Bake at 350 degrees for 1 hour.

Enjoy!

Peace in the Kitchen!



Apple Dutch Baby Pancake in a Cast Iron Skillet:

I love any recipe using Cast Iron cookware. Here's a great example:

I just received a version of this recipe from Bisquick. I've made a few changes and adapted it.

I have other recipes for Dutch Babies with Ham and Miniature Dutch Babies in a Muffin Tin that can be found on the blog. I always loved serving Dutch Babies for a family Holiday Breakfast, or a Brunch with friends. I've had the Dutch Babies with Ham recipe since 1979. Since I've been a Vegetarian for 20 years, I had put that recipe in the back of my files. I resurrected it for my non Vegetarian friends.

I've posted a home made recipe for Bisquick because I have many followers around the world that may not have access to the product. You can make a recipe for it and keep it in the refrigerator up to 4 months. You would use it in any recipe asking for Bisquick.

3 TBS butter

4 Apples, peel, core and slice thin. (I use Jonagold, you can also use GrannySmith or Rome) There are many other varieties of Apples that are great for baking.

1/4 C Brown Sugar

2 TBS Cinnamon

1 1/2 C Bisquick Mix

1/4 C Granulated Sugar

1 C Buttermilk

1 TBS Lemon Juice

1 tsp Almond Extract

2 Eggs

1 TBS Cinnamon/Sugar mixture

Warm Maple Syrup

Heat the oven to 450 degrees.

Place the butter in the oven  in a 10" Cast Iron Skillet and melt it, about 2 minutes.

Add:

Apples

Brown Sugar

Cinnamon

Toss to coat well.

Bake for 2 minutes

Stir and bake an additional 2 minutes.

Stir again and bake an additional 3 minutes.

Stir for the last time.

Reduce heat to 400 degrees.

In a large bowl, whisk together:

Bisquick

Granulated Sugar

Buttermilk

Lemon Juice

Almond Extract

Eggs

Whisk Well

Pour Batter evenly over the Apples.

Bake at 400 degrees for 25 - 30 minutes.

Sprinkle with Cinnamon/Sugar

Serve with Warm Maple Syrup.

Enjoy!

Peace in the Kitchen

Homemade Bisquick Mix: (use this mixture whenever a recipe calls for Bisquick)

6 C flour

3 TBS Baking Powder

1 TBS salt

1 C Vegetable Shortening

In a large bowl, sift together:

Flour

Baking Powder

Salt

Sift this mixture 3 times ( don't skip this process)

Cut in Shortening with a Pastry Blender or 2 Forks until the mixture is crumbly!

Store this in an airtight container for up to 4 months in the refrigerator.

Enjoy!

Peace in the Kitchen!

Enjoy!

Peace in the Kitchen!

Red Cabbage and Apples:

I'm not sure what to say about this recipe. I love cabbage and apples. It reminds me of time I spent in Germany in the 70's. This is a basic recipe, nothing fancy, just good!

1 red cabbage, shredded

2 TBS vegetable oil

2 onions, chopped

1 C vegetarian beef broth, beef broth or vegetable broth

1 C Hearty Burgundy Wine

2 TBS red wine vinegar

sa;t and pepper to taste

1/2 C currents

2 TBS brown sugar

2 apples, peeled, cored, chopped

In a large stock pot:

Heat oil

Add onions and saute until soft

Add cabbage and saute for 10 minutes

Add broth, wine vinegar, salt and pepper

Stir well

Cover and simmer for 30 minutes

Uncover, add currents, brown sugar, salt and apples

cook an additional 10 minutes

Enjoy!

Peace in the Kitchen!



Apple Coffee Cake:

This is such a classic coffee cake recipe. I hesitates to post it. Sometimes I take it for granted that anyone who loves to bake has these classic recipes.

This is a great Sunday Brunch or Church Breakfast recipe.

Preheat the oven to 350 degrees

Grease a 9"X9" pan with my Pan Release Mix (equal amounts of flour,shortening and vegetable oil)

 I start with 1 C of each and keep it in a jar in the refrigerator.

1/2 C butter, softened

1 C sugar

2 eggs

2 C flour, sifted

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 C sour cream

1 tsp almond extract

4 large baking apples, peel, core. slice

Topping:

1/2 C brown sugar

1/4 C granulated sugar

1 tsp cinnamon

1 C chopped pecans

Mix all ingredients together in a small bowl.

Batter:

butter

sugar

eggs

Cream until smooth

Add:

flour

baking soda

baking powder

salt

sour cream

almond extract

Pour half the batter in the pan

Top with half of the apples

Sprinkle with half the topping

Pour in remaining batter

Top with remaining apples

Sprinkle with remaining topping

Bake for 1 hour, or until a toothpick comes out clean in the center.

Cool completely.

Enjoy!

Peace in the Kitchen!



Apple Cinnamon Loaf Cake:

This is the perfect recipe for breakfast, brunch or to share with friends,

It's made in a 9"X 5" Loaf Pan.

1/3 C brown sugar

1 tsp cinnamon

2/3 C granulated sugar

1/2 C  (1 stick)  butter, softened

2 eggs

1 1/2 tsp vanilla

1 1/2 C flour

1 3/4 tsp baking powder

1/2 C whole milk

1 apple, peel core, chop

preheat the oven to 350 degrees

Grease a loaf pan with my pan release mixture. ( equal amounts of flour,vegetable oil and Crisco) I use a pastry brush to coat the pan. The recipe for the mix is on the blog under Tips, Hints and More.

In a small bowl:

brown sugar

cinnamon

Whisk Well

In a stand mixer with a paddle attachment:

granulated sugar

butter

cream together until light and fluffy

add eggs, one at a time, beating well after each one

add vanilla

In a small bowl:

flour

baking powder

whisk together

add this to butter in small batches, mixing until well incorporated

add milk and beat until smooth

Pour half of the batter into the pan

Top with half of the apples

Sprinkle half of the brown sugar mixture over the apples

Lightly press the apples into the batter

Pour remaining batter into the pan

In a small bowl, mix remaining apples and brown sugar together and sprinkle evenly over the batter.

Bake at 350 degrees for 30 - 40 minutes

A tooth pick should come out clean when tested in the center of the cake.

Enjoy!

Peace in the Kitchen!




Mini Apple Tartlets:

I just saw this recipe on The Chew.

I've adapted it to utilize one of my recipes.

Check out my Scalloped Apples Recipe to fill these Tartlets.

Another Option would be to use pears in place of the apples to make Scalloped Pears and fill the Tarts. I reposted the recipe here.

I bought some Vegetarian Mincemeat at a local market and I'll make mine with the Mincemeat for Christmas.

This is very simple to do.

Here's the recipe.

1 (8oz.) package of Pillsbury Crescent Rolls.

Lay the dough on a floured surface and use a floured rolling pin to roll the dough to 1/4" thick.

Pinch the seams together and roll.

Cut into 2" squares.

Tuck squares into the cups of a mini muffin tin.

The corners will stick up.

Fill the cups with your choice of filling mentioned above.

Bake at 350 degrees for 10 -12 minutes. The edges will turn golden brown.

Enjoy!

Peace in the Kitchen!


Apple, Oats and Caramel Squares:

Here's what you'll need:
1 - 9" X 13" baking dish
Preheat the oven to 40 degrees.

1 C Brown Sugar
8 TBS Butter, softened
1/4 C Crisco
1 3/4 C Flour (an additional 3 TBS set aside)
1 1/2 C Quick Cook Oats
1 tsp Salt
1/2 tsp Baking Soda
4 1/2 C peeled, cored and coarsely chopped Apples (about 4 medium sized Apples) I use Jonagold.
1 - 14oz. package of Caramel squares
1 C chopped  Pecans

In a Stand Mixer with a paddle attachment:
Sugar
Butter
Crisco
Beat 3 minutes until creamy smooth.
Add:
1 3/4 C Flour
Oats
Salt
Baking Soda
Beat until combined.
Reserve 2 C and set aside.
Press remaining into the baking dish.

In a medium mixing bowl:
Apples
3 TBS Flour
Toss to coat well.
Sprinkle evenly in the baking dish .


Melt the Caramel Squares. There are 2 methods you can use.
#1.  In a microwave:
In a large glass bowl or a large Pyrex Measuring Cup.
Heat at 30 second intervals, stirring often, until melted and smooth.
Check often to avoid burning.

#2. In a saucepan on low heat, until melted and smooth.

Pour the melted Caramels over the Apples.
Sprinkle evenly with the reserved Oat Mixture.
Press lightly into the Caramel Sauce.
Sprinkle evenly with Pecans.

Bake for 25 - 30 minutes.
Remove and cool completely on a rack.
Cut into squares to serve.

Serve with Whipped Cream of Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!



Crockpot Apple Cake

Sometimes we just don't have time to tay in the kitchen and create a delicious dessert.
This is a way to avoid that. I love recipes made in  a Crockpot!

Here's what you'll need:
1 - large Crockpot sprayed well with a vegetable Cooking Spray.

7 Granny Smith Apples, peeled, cored and sliced.
1/4 C Granulated Sugar
1 1/2 tsp Cinnamon, divided
1 Box of Duncan Hines Yellow Cake Mix
1/2 C Old Fashioned Oats
8 TBS of Butter, cut into TBS pieces.

In the Crockpot:
Apple Slices
Sprinkle evenly with Sugar.
Sprinkle the Cinnamon evenly over the Sugar.
Don't Mix it.

In a Mixing Bowl:
Oats
Remaining Cinnamon
Stir well.
Distribute evenly over the Apples.
Top with pieces of Butter.
Don't Mix it.

Cover and Cook on High for 4 hours.

Serve Hot with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!