Monday, July 21, 2014

Caramel Apple Cobbler Dutch Oven Style

I am trying out a new way of cooking. Since it is so hot here in the desert, I wanted to try cooking outside so we won't heat up the house. I have had success with peach cobbler, Jose's Lasagna, and now Caramel Apple Cobbler. It is a fun way to cook.

Recipe Ingredients given for a 12 inch. Adapted from a wonderful book "Dutch Oven Cookout Step by Step" Michele Pika Nielson

Caramel Apple Cobbler

  • 16 oz sour cream
  • 1 16 oz box pound cake mix

Mix together in a gallon size ziplock bag. Set aside.


  • 10-12 apples, peeled and sliced
  • 1 1/4 cup sugar
  • 2-3 tea cinnamon

Mix together. Add to a preheated hot dutch oven. Add 1 cup water and simmer 10 minutes.

After 10 minutes add:

  • 2 boxes 3.5 oz packages "cook and serve" butterscotch pudding mix


Spread on top in clumps the cake mix. Do Not Mix in.
Bake 20-40

Baking for all Occasions Cyrano Cake

I wonder if we had a contest which flourless chocolate cake would win?

Budini

Bean Cake

The Ultimate Flourless Chocolate Torte

or...

Cyrano Chocolate Cake

Source: Baking For All Occasions by Flo Braker

Ingredients: 
(since the number of ingredients are minimal, it is imperative that you use good quality chocolate and cocoa!)
1 ¼ sticks (5 oz/140 grams) of unsalted butter
12 oz. (340 grams) semisweet chocolate finely chopped
3 Tbsp. unsweetened natural or Dutch processed cocoa powder
3 large eggs
1 large egg yolks
½ cup  (3 1/2 oz/ 100 grams) granulated sugar
1 Tbsp. pure vanilla extract


Directions:
Before Baking: Center a rack in the oven and preheat the oven to 375 degrees F. Have ready a 9 by 2-inch round cake pan. Select a shallow roasting pan that will accommodate the cake pan with 1 to 2 inches of space between the cake pan and the sides of the roasting pan. Set the cake pan in the roasting pan and pour warm water into the roasting pan to reach slightly over halfway up the side of the cake pan. Remove the cake pan from the water and place the roasting pan with the water in the oven while it is preheating. Butter the cake pan then flour it, tapping out the excess flour. Line the bottom with parchment paper. Have all ingredients at room temperature.

To Make the Cake: In a heavy 1-quart saucepan, melt the butter and chocolate over very low heat, stirring with a rubber spatula until smooth. Or, combine in a medium microwave-safe bowl and melt in a microwave oven at 50 percent power for 30 seconds, stirring after each burst, until melted, 2 to 3 minutes. Transfer to a medium bowl and let cool for 5 minutes. Stir in cocoa powder.
In a bowl of a stand mixer, stir together the eggs, egg yolk, and granulated sugar. Attach the bowl to the mixer, fit the mixer with a whisk attachment, and whip the mixture at medium speed until fluffy, pale yellow and double in volume, about 3 minutes. When the whisk is lifted the mixture should fall back into the bowl in a ribbon that rests softly on the surface and remains there for about 3 seconds before dissolving back into the mixture. Add the vanilla during the final moments of whipping. Fold one-third of the egg mixture into the chocolate to lighten it. Fold in the remaining egg mixture. Pour the batter into the prepared pan and carefully place the pan in the water bath
Bake the cake until an instant read thermometer inserted into the center registers about 160 degrees F, about 30 minutes. The chocolate firms as the cake cools, so be careful not to over bake. Transfer the pan to a wire rack and let cool for about 10 minutes. Then invert a serving plate on the cake and invert the cake onto it. Slowly peel off the parchment paper and let the cake cool completely.
To serve, using a fine mesh strainer, dust the top of the cake with powdered sugar. Or, using and offset spatula, frost the top with whipped cream. Cut into wedges with sharp knife, dipping the knife blade in hot water and wiping dry with a towel before each cut.

Yield: 8-10 servings

Sunday, July 13, 2014

Cloud 9 Lime Pie

We were invited to have dinner with some folks down the road. Our oldest is going to girls camp this summer and at the spaghetti dinner auction I had put an Italian dinner as one of the auction items. The Cottom's purchased the coupon and invited us to bring the dinner to them. They are just the greatest..always sharing their fresh herbs with me!

I talked about it all week and my girls told me to stop talking about the great yard that we get to eat dinner in. I made lasagne, jello salad, strawberry spinach salad, breadsticks, and a lime pie that I haven't made for a long time but that we love. I think it is my mom's favorite of my pies.

The pie has a merainge crust.

A lime cloud filling that sets up in the fridge.

While we were at dinner fresh peaches were shared with us...best peaches ever! The juiciest most flavorful peaches.

CT found a cute little friend..

And she was delighted to help water the flowers near the water feature.

The pie was good but the company was better! We left with more than we came with..chives, rosemary, peaches, fresh garlic,  and sage.
The next day CT's first words were, "Can we go to the Cottom's today?"
Loved by everyone!!

Divine Lime Pie from my favorite Junior League Cookbook "Centennial Cookbook"
INGREDIENTS
  • Servings: 8
  • Meringue Shell:
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar 
  •  
  • Filling:
  • 4 egg yolks
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/3 cup fresh lime juice (2 to 3 limes) 1 cup chilled whipping cream
  • 1 TB grated fresh lime peel
  • Whipped cream and lime peel for garnish
DIRECTIONS
  1. Meringue:
  2. Preheat oven to 275 degrees.
  3. Generously butter a 9-inch pie plate.
  4. In a small mixing bowl, beat egg whites and cream of tartar until foamy.
  5. Beat in sugar very slowly, 1 tablespoon at a time, until stiff and glossy, about 10 minutes. Pile into pie pan, pushing up around the sides and making decorative edges. Bake for 1 hour until firm.
  6. Turn off oven, leaving pie in the oven with the door closed for 1 hour.
  7. Remove from oven and let cool.
  8. Filling:
  9. Beat egg yolks until light and lemon-colored. Stir in salt, sugar and lime juice.
  10. Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
  11. Cool completely.
  12. In a chilled bowl, beat cream until stiff.
  13. Fold in filling mixture and grated peel.
  14. Pile into meringue shell and chill at least 4 hours.
  15. Garnish with whipped cream and lime peel twists.

Friday, July 11, 2014

Gaucamole via Pioneer Woman

This wonderful recipe is from the Pioneer Woman. I love it! It is simple, easy, fresh, and tastes amazing. It says, "Hello Summer!"

Summer fresh tomatoes

Pico de Gallo with avocado

Take the avocados out of their skin

Smash with bottom of a cup or ramekin

 Guacamole

Ingredients

  • FOR THE PICO DE GALLO:
  • 5 whole Plum (roma) Tomatoes
  • 1/2 whole Large (or 1 Small) Onion
  • 3 whole Jalapeno Peppers
  • Cilantro
  • Lime Juice
  • Salt To Taste
  • _____
  • FOR THE GUACAMOLE:
  • 3 whole Avocados
  • Pico De Gallo
  • Lime Juice
  • Salt To Taste

Preparation Instructions

Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.