Vegetarian Irish Beef Stew and Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread

Here's a great Vegetarian alternative to Irish Beef Stew. It's made with Better Than Bouillon No Beef Base and Gardein's Home Style Beefless Tips. It's served with Pain de Campagne or Homemade Irish Soda Bread.
I started making my Aunt's Irish Soda Bread in the early 70's when I lived in Steamboat Springs, Colorado.

Pain de Campagne

Vegetarian Irish Beef Stew and Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread
This is a very forgiving recipe. You can add more or less of any vegetable based on what you like. I added an entire leek, 1/2 of a large onion, additional carrots, about 3 pounds of potatoes and some celery. For non vegetarians you can use your own beef tips.

this is 1/2 of the beef tips.

Layered the first 1/2 of the beef tips in the casserole and then
started layering 1/ of each of the vegetables.

This is the second layer of beef tips followed by the remaining vegetables in layers.

After everything is layered the broth is added.

Baked for 2 hours.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Large Skillet
1 - Cast Iron Dutch Oven or an Enamel Cast Iron Casserole, with a cover.

8 TBS Vegetable Oil, divided
1 lb. Gardein Home Style Beetles Tips
2 lbs. Potatoes, peeled and quartered
1 C roughly chopped Onion
1 C finely sliced Leeks
1 C sliced Carrots
4 C of Vegetarian Better Than Bouillon Beef Broth or Vegetable Broth
4 large Cabbage Leaves, julianned
Salt and Pepper to taste
1 Bottle of Guinness Stout Beer.

In a large Skillet on medium high heat:
4 TBS Oil
Heat until Hot but not Smoking.
Add 1/2 of the Beetles Tips.
Sauté until browned.
Spoon into the Casserole.

Layer with 1/2 of each of the following:
Potatoes
Onions
Leeks
Carrots

To the Skillet:
Remaining Oil
Heat again.
Add:
Remaining Beefless Tips
Sauté until browned.
Layer with remaining Vegetables, in the same order.

Add:
Broth
Cover and Bake for 1 hour.

Add:
Cabbage
Cover and continue to bake an additional hour.
At this time you can add 1 Bottle of Guinness Stout Beer.
It should always be completely covered with liquid.
Season to taste with Salt and Pepper.

Serve hot with pieces of Artisan Bread. I like French Pain de Campagne. I make my Aunt's Stone Ground Whole Wheat Irish Soda Bread.

Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.

Summer of 1974 , Steamboat Springs, Colorado

Note:

Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour

2 1/4 C whole wheat flour

1 tsp salt

1 tsp baking soda

3 TBS butter

1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.

Cut in butter with fingers.

Make a well in the center of the flour, add buttermilk and stir until blended,

Dough should be dry enough to knead, but not too dry.

Knead the dough on a floured surface about 30 seconds.

Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.

Cut an X in the top with a  floured serrated knife.

Bake at 400 degrees for 30 minutes.

Remove, rub the top with butter and cool completely,

Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.




Enjoy!
Peace in the Kitchen!

Carrot Cake Mini Cupcakes from Bird Bakery in San Antonio, Texas

I recently saw this recipe being made on a Food Channel on television. I didn't get the entire story behind the Bakery in Texas, but I researched the recipe and here it is.
The recipe is billed as award-winning.
I have my favorite recipe for Carrot Cake and it's the only one I make. It also comes from a Texas establishment that has since gone out of business. It's  Rebecca Rather's, who is one of my favorite Pastry Chefs. I thought I'd try these Mini Cupcakes.

They sell them in these Egg Cartons. Very clever !

Bird Bakery Award-Winning Carrot Cake Mini Cupcakes:

Here's what you'll need:
Preheat the oven to 350 degrees.
Mini Cupcake Pans with Cupcake Liners.

2 C Flour
1/2 TBS Baking Soda
1/2 TBS Cinnamon
1/2 tsp Salt
3 Organic Brown Eggs
3/4 C Vegetable Oil
3/4 C Buttermilk, room temperature
1 3/4 C Fine Sugar
1/2 TBS High Quality Vanilla Extract
1 C Chopped Pineapple, drained well.
1 1/4 C Shredded Carrots.
1/2 C Shredded Sweet Coconut
3/4 C Golden Raisins
1/2 C Chopped Walnuts, + extra chopped Walnuts for Garnish.
1 recipe of Cream Cheese Frosting (recipe follows)

Cream Cheese Frosting:

16 TBS Butter, softened
1 1/2 C Cream Cheese, softened
5 3/4 C Confectioner's Sugar
1/4 C Whole Milk
3/4 TBS High Quality Vanilla Extract
Zest and Juice from 1 Small Orange

Cupcake Batter:

In a small bowl:
Flour
Baking Soda
Cinnamon
Salt
Sift together.
Set aside.

In a Stand Mixer with a Paddle Attachment:
Oil
Buttermilk
Sugar
Vanilla
Eggs, one at a time.
Mix well until incorporated.

Add:
Flour mixture, slowly.
Mix to combine well.

Add:
Pineapple
Carrots
Coconut
Raisins
Walnuts
Mix well.

Use a cookie scoop and pour batter into the pans, filling about 3/4 full.
Bake 12 - 15 minutes, rotating the pans after 6 - 7 minutes.
Remove pans to racks to cool completely.
Frost the cooled muffins and garnish with additional chopped Walnuts.


Cream Cheese Frosting directions.

In a Stand Mixer with Paddle Attachment:

Butter
Cream Cheese
Confectioner's Sugar
Beat well to combine.
Slowly Add:
Milk
Vanilla
Orange Zest
Orange Juice
Continue mixing slowly until well combined.

Enjoy!
Peace in the Kitchen!

Hazelnut Balls

I entered this recipe in an annual Holiday Cookie Contest in Dallas. This is my 7th year as a finalist because I just received the call that 2 of my recipes were accepted this year (2015). This is the recipe entered in the Easy category. I held back on posting this until I found out if it made it into the contest.

Update: It won Second Place in the Easy Category. They doubled the Prize Money this year so it was a great year to win!
The first week of December the recipes from the top 3 winners in each category are published in the Dallas Morning News.
Here's mine:

Hazelnut Balls
Yield: 24 - 26 Balls.

3/4 C Hazelnuts (finely chopped, leaving some small pieces)
1 C Rice Krispies
1/2 C Nutella
A bowl of Confectioner's Sugar for rolling the Balls.

Put the Hazelnuts, Rice Krispies and Nutella in a large mixing bowl and gently fold until everything is combined. At the end I use my hands to form a dough like mixture.

Cover with plastic wrap and refrigerate the mix for 30 minutes. (I tried making them without refrigerating the mix and I think they're easier to create the ball) You can still refrigerate it if you plan to make them at a later time!

Scoop the mixture with a 1 1/4" cookie scoop to keep them the same size. Roll them in the palm of your hand to create a smooth ball.

 (Another tip I've learned as I continue to make these): I've made so many batches of them this season. I scoop quite a bit of the mixture into the cookie scoop and then I press it firmly against the palm of my hand until there's enough to form a dense ball. I release it into a bowl of  Confectioner's Sugar and sprinkle it and roll it around until it's completely coated.

These were my favorite cookie this year.
I will definitely make these every year!

Enjoy!
Peace in the Kitchen!

Pumpkin Praline Bread | Manila Spoon

I like this recipe for Pumpkin Bread so I decided to copy the link onto my Blog. It's Fall, it's the season for Pumpkins and this looks and sounds delicious.


Pumpkin Praline Bread | Manila Spoon


Enjoy!
Peace in the Kitchen!

Banana Bread

I think Banana Bread could be considered a very iconic Hippy recipe. We made it often when I lived in Steamboat Springs, Colorado. Here's my Best of the Best Banana Bread served with a Cream Cheese Topping on the side, or with Butter.

Over ripened Bananas are critical to the best banana bread. Here's a great tip for ripening them:
Start with 4 totally yellow bananas, no green visible. Some black spots are fine.
Bake them unpeeled in a 250 degree oven for 15 - 20 minutes. They'll turn completely black. This brings out the ultimate sweetness of the banana.
Remove them from the pan, set aside to cool completely before peeling and mashing.

Banana Bread with Cream Cheese Topping

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf 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. It's a foolproof release mix.

8 TBS Butter
1 C granulated Sugar
2 Large Eggs
2 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C Mashed (very ripe) Banana
1/2 C Sour Cream
1 tsp Vanilla
1 C Chopped Pecans or Walnuts. I prefer Pecans.......... I live in Texas!

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Eggs
Beat until cream smooth.
Set Aside.

In a Medium Mixing Bowl:
Flour
Baking Soda
Salt
Whisk well.
Add to Wet Ingredients and beat just until combined.

Fold in by hand:
Banana
Sour Cream
Vanilla

Add:
Pecans and fold in by hand.
Pour batter into the pan.
Bake for 60 minutes.

Remove pan to a rack to cool for 10 minutes.
Invert the Bread twice, (right side up) onto a rack to cool completely.

Transfer to a serving platter.
Serve individual slices with either Cream Cheese Topping or Softened Butter.

Cream Cheese Topping:

4 TBS Butter, room temperature
8 oz. Cream Cheese, room temperature
1 C Confectioner's Sugar
2 tsp Pure Vanilla

In a Medium Bowl with an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Confectioner's Sugar
Vanilla
Beat until well combined and creamy smooth.

Enjoy!
Peace in the Kitchen!

Pumpkin Bread Pudding

I have 1 recipe for Bread Pudding, and it's the only one I make. I look forward to making this Pumpkin Bread Pudding during the Holidays!
One of my favorite Pumpkin recipes is my Homemade Pumpkin Pie from scratch. Once I discovered how much better fresh Sugar Pumpkins taste in a pie, I've never made another Pumpkin Pie recipe. You can find it on my Blog.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" casserole 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.

8 C of Day old Baguette Bread Cubes
1 C Toasted Pecans
1/2 C Cinnamon Chips
4 Eggs
1 C of canned Pure Pumpkin
1 1/2 C Heavy Cream
1/2 C Brown Sugar
8 TBS Butter, melted
1 tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground Ginger
1/8 tsp Cloves

In a large mixing bowl:
Bread Cubes
Cinnamon Chips
Toss to combine well.
Spread evenly into the Casserole.

In a large mixing bowl:
Eggs
Pumpkin
Heavy Cream
Sugar
Butter
Vanilla
Cinnamon
Nutmeg
Ginger
Clove
Whisk well.

Pour over the Bread Cubes.
Sprinkle evenly with Pecans
Bake for 45 minutes.

Enjoy!
Peace in the Kitchen!

Almond Bark from Carol M.

Carol M., I stole this recipe from a post on your Face Book page. I like the fact that it's easy and it sounds yummy.

Almond Bark

Here's what you'll need:
1 Sheet Pan lined with foil , brushed with butter.

1 small bag of Semi Sweet Chocolate Chips
1 small bag of Butterscotch Chips
1 can of Blue Diamond Roasted Salted Almonds

In a Double Boiler:
Melt the Chocolate Chips and the Butterscotch Chips until melted and creamy smooth.
Stir in the Almonds.
Quickly pour onto the Sheet Pan.
Shake to spread evenly and thin.
Refrigerate until completely set.
Remove, break apart and store in a covered container.

Enjoy!
Peace in the Kitchen!