In the Kitchen

 Fresh fruit pies were a must today. Peach and Apple.

Yum.

Tomorrow is dad's birthday.

Apparently I cannot make anything in our kitchen without having:  1) music and 2) my camera.

For more pictures, go here: Fresh Peach Pie

Music? A new little gem I found.
Seriously. This is the most amazing album. Ever.

I'm almost certain I could hear the needle scratching against the vinyl record as it played through the record player.

I could almost hear scattered voices as I sat upon the french rooftop sipping my latte while I watched the people walk by.

I could almost smell the cigar smoke of the jazz parlor deep in a downtown Paris basement

I could almost feel the breeze and the smell of fresh fruit as I walked down the lane to the market place.

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Recipes?

Dutch Apple Pie Recipe















 Golden Peach Pie

bon appétit

In the Kitchen With Auntie

You can see more pictures from this day HERE.... and HERE

Sugar Cookies

Blustery Day Yumminess

Today I had the whole day off of work and so I decided to cook up something delicious for supper.

Main course:

Veggie Tortellini Soup

Bread:

Rosemary Focaccia

Dessert:

Golden Apple Pie

::Perfect for a chilly, blustery day with wind gusts of up to 60mph::

Blonde Toffee Brownies

Gasp! Yes... another post. :D I got this recipe from my cousin, I have no idea where she got it. Enjoy!! :D

Blonde Toffee Brownies

1/2 c. butter, softened
1 1/2 c. flour
1 c. sugar
2 tsp baking powder
1/2 packed brown sugar
1/4 tsp salt
2 eggs
1 c. English toffee bits or almond brickle chips.
1 tsp vanilla

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In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla, combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in Toffee bits.
Spread evenly into a greased 9x13" pan. Bake at 350 for 35-40 minutes. Yields 1 1/2 dozen.

Note: These are CHEWY bars. Do not be afraid when you take them out of the oven and try cutting them if they are crispy. :D

Carrot Cake

Okey-doke, here is another recipe that I made for church. I did a little funky switches in the recipes...but I think it came out all right. :D

Old-Fashioned Carrot Cake

Carrot Cake


I used the ingredient list for the cake from the first recipe (Old-Fashioned Carrot Cake) and also the cream cheese frosting but I used the preparation and baking times from the second recipe (Carrot Cake). Hope it makes sense! Enjoy!

Plantation Gingerbread

Okay, okay, I know that I've been a leeeeeeettttttlllllllleeeee bit lax on the whole posting issue... okay maybe more than a little. But we're just not going to think about that. :D Anywhos... I am posting now. Here is a recipe that I made for church Superbowl Sunday. I thought it was pretty good. Enjoy!! :D

Plantation Gingerbread

Lemon Poppy Seed Bread

Christmas Goodies

Green Wreath Cookies

1/3 C. butter
32 lg. marshmallows
1 tsp. green food coloring
1/2 tsp. almond extract
1/2 tsp. vanilla extract
4 C. cornflakes
Red cinnamon candies

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Melt butter and marshmallows, turn off heat and add coloring and extracts, mix good, then add cornflakes and stir until well coated. Shape into wreaths. Decorate with candy. Allow to dry uncovered at room temperature. Yields 3 1/2 dz.

-My mom usually doubles the recipe and then we make 2 batches. Also, when you are shaping the wreaths it is easier to do it if you coat your hands in butter.

{~wreaths~}

Golden Peach Pie

2 1-pound cans sliced cling peaches
1/2 C. sugar
2 T. flour
1/4 tsp. ground nutmeg
2 T. butter or margarine
1 T. lemon juice
1/2 tsp. grated orange peel
1/8 tsp. almond extract
Pastry for 2-crust 9-inch pie

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Drain peaches, reserving 1/3 C. syrup. Combine sugar, flour, nutmeg, and a dash salt. Add reserved syrup. Cook, stirring constantly, till thick and bubbly.
Add butter, lemon juice, peel, and extract, then peaches. Line 9-inch pie plate with pastry; fill. Adjust top crust, cutting slits for escape of steam. Seal. Bake at 400 for 40 -45 minutes. I brushed the top of mine with egg whites and then I sprinkled it with sugar.

-recipe from Better Homes and Gardens New Cook Book

Pumpkin Pie Squares

Happy Thanksgiving! Here is a really good pumpkin bar recipe. It is one of my favorites.













Crust:
1 C. flour
1/2 C. butter
1/2 C. quick oats
1/2 C. brown sugar

Filling:
1 lb. canned pumpkin (2 c.)
1 tall can evaporate milk (13 oz.)
2 eggs
3/4 C. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 to 1/2 tsp. ginger

Topping:
1/2 C. pecans, chopped
1/2 C. brown sugar
2 T. butter

Combine ingredients for crust in mixing bowl. Mix until crumbly at low speed. Press into a 9 x 13 inch pan. Bake at 350 for 15 minutes.

Combine ingredients for filling; beat well. Pour over baked crust. Bake at 350 for 20 minutes.

Combine ingredients for topping; sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes more or until set. Cool in pan. Makes 2 dozen (2 inch.) squares. I added whipped cream and cinnamon to the top of mine.

- My Mom's recipe.

Pizza Bars

1 C. butter -------- 1/2 t. baking soda

1 C. brown sugar -------- 2 C. oatmeal
1/2 t. salt --------- 1 1/2 C. flour
1/2 jar Mrs Richardson's caramel ice cream topping
1 C. mini m&m's ------ 1 C. mini choc. chips
2 squares of almond bark (white)

..............................................................................................................................................
Cream together butter and brown sugar, add remaining ingredients.
Bake 12 minutes @ 350.
While slightly warm top with ice cream topping. Sprinkle m&m's and mini choc. chips on top. Melt the almond bark and drizzle over the top. Make in a jelly roll pan.


I got this recipe from my friends mom.

Marshmallow Brownies

This is a recipe that I got from a lady that I work with. She said there really isn't a set way of making it. Here is what I did...

1. Bake an instant brownie mix like you normally would.
2. Spread a jar of marshmallows on it while it is still warm.
3. Sprinkle chocolate chips on it and put it back in the oven for about 5 min.
4. Take it out and swirl the chocolate chips until it looks like what you want.


And that is all there is too it! Easy as...well brownies! :)

Lemon Angel Food Supreme

Cinnamon Brownies

Cinnamon Brownies









I had a friend over last weekend and we made these brownies for a church picnic. They were sooo good! If i do say so myself. :)

Yummy.

yummyness

This one actually doesn't have a name that I know of.

2 boxes of Instant Vanilla Pudding (or whatever kind that you want.) plus 2c. milk

1 8oz. pkg. cream cheese

16 oz. Whipped Cream

1 pkg. Oreo Cookies (or whatever kind you want.)
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Make the instant pudding according to the directions on the back, but only use 2 cups of milk. Add the cream cheese and mix well. Fold in the whipped cream and refrigerate until serving. Crush the cookies and add right before serving.

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Rhubarb Granola Crisp

Desserts

Chocolate Chip Pound Cake

Cake:

1 C. butter or margarine
1 T. shortening

2 C. sugar

6 eggs, separated

3 C. flour
½ tsp. salt
¼ tsp. baking soda
1 8 oz. container dairy sour cream
1 tsp. vanilla
1 12-oz. pkg. semisweet chocolate pieces
1 4-oz. pkg. sweet baking chocolate, grated

Glaze:
1 C. powdered sugar
1 T. milk

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1) Preheat the oven to 325°. Grease and flour a 10-inch tube pan. Set aside.

2) To make the cake: In a large mixing bowl, cream the butter or margarine and shortening with an electric mixer. Gradually add 1½ cups of the sugar and beat until the mixture is light and fluffy. Add the egg yolks. Beat on medium-high speed for 5 minutes.

3) In another mixing bowl, stir together the flour, salt and baking soda.

4) Add the flour mixture and the sour cream to the butter mixture, alternately, beginning and ending with the flour mixture. Mix just until blended after each addition.

5) Stir in the vanilla, 1 1/3 cups of the chocolate pieces and all of the grated chocolate.

6) Using clean beaters and a clean medium mixing bowl, beat the egg whites until foamy. Gradually add the remaining ½ cup sugar to the egg whites, beating until stiff peaks form (tips stand straight).

7) Stir one third of the beaten egg white mixture into the batter to lighten it. Then, carefully fold in the remaining egg white mixture.

8) Spoon the batter into the prepared pan. Bake in the 325° oven for 1 hour and 20 minutes to 1 hour and 30 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes, then invert onto a serving plate.

9) To make the glaze: combine the powdered sugar and milk. Add more milk if a thinner consistency is desired. Spoon the glaze over the warm cake. Sprinkle the remaining chocolate pieces over the glaze. Cool before serving.

Makes 16 Servings

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Fresh Orange Cake

Poppy Seed Chiffon Cake

Poppy Seed Chiffon Cake