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Chiles Rellenos Casserole

chiles rellenos no tomatoes

This comforting chiles rellenos casserole recipe is made with eggs, green chiles, and ground beef. It's a tasty one-dish meal, perfect with a salad any night of the week. I used 3 cans of diced green chile peppers in the dish pictured.

Total time: 65 mins Prep: 15 mins, Cook: 50 mins
Yield: 6 Servings

1 pound lean ground beef\_________ substitute Monterey Jack cheese to stuff seeded peppers;or chicken or tuna
1/2 cup chopped onion /

1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided

2 to 3 cans (4 ounces each) whole green chiles, cut in half lengthwise, seeded
1 1/2 cups shredded Cheddar cheese or Mexican blend of cheeses
1 1/2 cups milk
1/4 cup all-purpose flour
4 large eggs
dash hot pepper sauce, or to taste

Heat the oven to 350° F. Lightly grease an 11-by-7-inch baking dish or a shallow 2-quart baking dish.

In a heavy skillet over medium heat, cook the ground beef and onion until the beef is browned and no longer pink and the onion is translucent. Drain well. Sprinkle beef with half of the salt and pepper.

Place half of the drained and halved (or diced) chile peppers in the prepared baking dish.

Sprinkle the cheese over the chile peppers and then top with the ground beef mixture.

Arrange the remaining chiles over the ground beef mixture.

In a mixing bowl combine the milk, flour, salt, pepper, eggs, and several dashes of hot pepper sauce. Beat until smooth.

Pour the egg mixture over meat and chile mixture.

Bake for 45 to 50 minutes, or until a knife inserted in center comes out clean.

Let the casserole cool for 5 minutes before serving.

Egg Equivalents for This Recipe

Most recipes are based on large eggs. If you have to substitute with medium eggs, use 4. For extra large eggs, use 4, and if you have Jumbo eggs, use 3.
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Banh Mi Rolls

Banh Mi Rolls

Crisp exteriors and fluffy, chewy-tender interiors..

To make banh mi rolls, many Vietnamese bakers prepare fast-rising dough with wheat flour that contains a moderate protein level... The loftiness usually comes from dough improvers such as ascorbic acid and enzymes. Substitute for professional-grade dough improver a combination of vital wheat gluten (VWG) and vitamin C, mixed with unbleached all-purpose flour and instant (fast acting/rapid rise) yeast. A bit of salt and vegetable shortening further help the bread to be light and airy.

In this recipe, be precise and weigh the ingredients. For the vitamin C, empty a capsule or crush a tablet into a powder using a knife or mortar and pestle. After you’ve made these torpedo-shaped rolls and feel comfortable with the dough, make other shapes like in the photo above.

Banh Mi Rolls

This recipe was slightly adapted from the book, The Banh Mi Handbook (Ten Speed Press, 2014).

Makes 6 rollsRead more... )
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Cucumber Salad
Cucumber Salad

5 medium cucumbers, thinly sliced
1 large red onion, thinly sliced
1 large bell pepper, thinly sliced
1 1/2 cups sugar
1 1/2 cups white vinegar
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon red pepper flakes

In a medium bowl or a half gallon mason jar, toss together cucumbers, onions, peppers, and salt and set aside.

Combine vinegar, sugar, mustard seed, celery seed, and pepper flakes in a saucepan and bring to a boil. Once at a boil, remove from heat and add 2 handfuls of ice.

Once ice has melted, pour vinegar mixture over cucumbers. Cover and store in refrigerator. Will keep for 2 months.
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Potatoes Dauphinoise

potatoes Dauphinoise

Of all the ways to cook potato, this is my absolute favourite. Potato + cream + cheese with a hint of garlic and thyme created by the French = pure heaven. This recipe is based on Julia Child's recipe, the queen of French Cooking. The original recipe calls for gruyere cheese which is quite expensive here in Australia so I usually substitute with tasty or cheddar, or any other great melting cheese.

Serves: 4 - 6 (15 min prep, 45 min baking, reheats very well)

2 lb /1 kg starchy potatoes (Note 1)
½ clove unpeeled garlic
4 tablespoons butter, chopped into small cubes (Note 3)
1 teaspoon salt
⅛ teaspoon pepper
1½ cups grated gruyere cheese (or tasty or cheddar)
1½ cups cream
2 tsp thyme leaves (optional - but highly recommended)


Preheat oven to 350F/180C.

Rub a baking dish or round skillet (square 21 x 21 cm / 8 x 8" or round 23 cm / 9" diameter) with the cut garlic, then smear with 1 tbsp of butter.

Peel the potatoes and slice them ⅛"/3 mm thick. Or use a slicer - makes the job much faster!

Spread ⅓ of the potatoes in the dish, then scatter over ⅓ of the cream, salt, pepper, cheese, thyme and butter (Note 3).

Repeat for the 2nd and third layer, finishing with the cheese.

Cover with lid or foil, and bake for 1 hour to 1 hr 15 min or until the potatoes is soft (use a knife to test), then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving.

1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the top. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.

2. To make ahead: After trying various ways during the course of 2016, I have found that the best way to make ahead is to assemble it all EXCEPT for the final layer of cheese. Cover with foil and bake until potato is soft. Let cool then drizzle with a bit of extra cream, top with cheese, refrigerate until required. Reheat covered in foil in a 180C/350F oven for 20 - 35 min or until hot, then remove foil and bake until cheese is golden. To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).

3. You could just melt the butter and drizzle. I've written the recipe the way it is traditionally made.

Serving size: 110g Calories: 167 cal Fat: 10g Saturated fat: 6.0g Unsaturated fat: 4.0g Trans fat: 0g Carbohydrates: 14.2g Sugar: 1.6g Sodium: 281mg Fiber: 2.1g Protein: 5.7g Cholesterol: 31mg
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Cheesy Baked Potatoes

Cheesy Baked Potatoes

You can pretty much add any seasoning to these cheesy potatoes. Sometimes I go with smoked paprika, sometimes I prefer herbs. That’s the great thing about this recipe – you can really turn these into the perfect side dish for any entree, just by tweaking the seasonings a little.


4-5 baking potatoes, washed and scrubbed, cut into thick strips as for French fries or slice in rounds. (Don’t peel to get full nutrients.)

½ cup milk
2 Tbsp. butter
2 cups cheddar or Monterey Jack cheese, grated
2 Tbsp. fresh parsley, chopped
1 Tbsp. salt-free herb or spice blend

Paprika & fresh rosemary for garnish


Please potato strips into oiled casserole.
Dot with butter, pour milk over potatoes, season and sprinkle cheese over potatoes.
Sprinkle paprika atop cheese.

Cover casserole and bake at 425 degrees for 40 minutes. Uncover for last 5-10 minutes.
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5 ingredient salsa

5 Ingredient Salsa


1 (28 oz) can Whole Peeled Plum Tomatoes
1/2 yellow sweet onion, roughly chopped
Cilantro to taste
1 jalapeno, seeded & roughly chopped
1 tsp. salt


Place all ingredients into your blender. Blend on high for approx. 30 seconds or until pureed to desired consistency. Serve with nachos or homemade tortilla chips.
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Enchilada Casserole

Enchilada Casserole


1 tablespoon corn oil

2 pounds lean ground beef
1 cup chopped white onion
1 cup chopped green pepper
2 cloves garlic finely chopped

1 cup fresh whole kernel corn

16 ounce can stewed tomatoes
15 ounce can tomato sauce
4 ounce can chopped mild green chilies
1 teaspoon chili powder
1 teaspoon ground cumin

16 corn tortillas

1 pound monterey jack cheese shredded (Cheddar or Mexican-blend cheeses work well in here as well.)
8 ounce jar prepared salsa
2 tablespoons chopped green onion


In large skillet heat oil over high heat.

Add beef, onion, pepper and garlic then sauté stirring constantly until meat is browned.
Drain off fat.
Stir in corn and remove mixture to large bowl.

In small skillet heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling stirring to break up pieces of tomato.

Heat oven to 400.

Spoon 1/2 cup sauce into bottom of shallow baking dish .

Stir 1/2 cup sauce into hamburger mixture.

Working on waxed paper dip a tortilla in sauce then fill with 1/4 cup meat mixture and 2 tablespoons cheese.
Roll up and place in baking pan.

Repeat to make 2 layers of 8 enchiladas then stir any remaining meat mixture into sauce and pour over enchiladas.

Sprinkle with remaining cheese.
Spoon salsa over top and bake 30 minutes.
Sprinkle with chopped onions and serve immediately.
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Cheesy Creamy Ham & Potato Soup

Cheesy Creamy Ham & Potato Soup


4 cups water
1 large Thorn Apple Valley ham bone

2 medium potatoes, halved

2 1⁄4 cups potatoes, diced
2 1⁄4 cups ham, cubed
1 medium onion, diced
3 garlic cloves, minced
salt and pepper

5 tablespoons butter
5 tablespoons flour
2 1⁄2 cups milk

1 3⁄4 cups shredded cheddar cheese

salt and pepper


Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
Remove ham bone and strain stock to remove any debris.

Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.

Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.

Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).

In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.

Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.

Add cheese blend to soup and gently mix to combine.
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Splitpea soup

You can set this recipe on high to have it done in less than four hours or set it on low and let it simmer for around 8 hours while you’re away at work. It will be the best smell you’ve ever walked into. My husband loves walking into the home when split pea soup is for dinner.


1 (16 ounce bag) green split peas, rinsed well and drained
2 carrots, peeled and chopped small
1 small finely chopped white or yellow onion
1 tablespoon minced garlic
1/3 cup chopped fresh Italian (flat leaf) parsley
1/2 teaspoon thyme
1 bay leaf
1 teaspoon salt, plus additional as needed
Fresh ground pepper, to taste
1 cup chopped Thorn Apple Valley ham
4-6 cups low-sodium Swanson chicken broth (or more, as needed), divided


Layer the ingredients in the order listed in a slow cooker. Add about 4 cups of chicken broth, or just enough to cover ingredients. Reserve remaining chicken broth for later if needed to make it creamier. Cover and cook on HIGH for 4 hours.

Stir occasionally during cooking time. Use a spoon to stir the soup and lightly mash some of the peas against the side of the slow cooker. Stir until creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.
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Lentil Soup
Recipe by Lidia Bastianich, co-owner, Lidia’s Kansas City, reprinted with permission from Lidia’s Mastering the Art of Italian Cuisine

lentil & rice soup

Serves | 4 to 6 |

4 oz pancetta, cut into small chunks
4 cloves garlic, peeled and crushed
¼ cup extra-virgin olive oil, plus more for serving
2 medium carrots, peeled, large dice
2 stalks celery, large dice
1 small onion, large dice
2 cups loosely packed fresh Italian parsley leaves
1 28-oz can San Marzano tomatoes, crushed by hand
2 bay leaves
4 quarts cold water
1 lb brown lentils, rinsed
1 Tbsp kosher salt
1 cup long-grain rice
freshly grated Grana Padano (to serve) cheese


In the bowl of a food processor, combine pancetta and garlic, and process until smooth. Heat a large Dutch oven over medium-high heat, and add olive oil. When hot, add pancetta mixture, and stir until fat renders, about 5 minutes.

Meanwhile, in the bowl of food processor, combine carrots, celery, onion and parsley. Process until slightly chunky. When pancetta mixture has rendered, add processed vegetables to Dutch oven, and cook, stirring until dried out, about 5 minutes.

Add tomatoes; fill emptied can with water, and pour into pancetta mixture. Add bay leaves and cold water to Dutch oven. Bring to a boil, and simmer rapidly, uncovered, until soup is reduced by a fourth, about 1 hour. Add lentils, cover and cook, 15 to 20 minutes.

Add salt and rice to Dutch oven, and stir. Simmer until rice is al dente. Don’t overcook – rice will continue cooking in soup as you serve it. Remove bay leaves. Serve with a drizzle of olive oil and sprinkle of cheese.

Lentil & Rice Soup

2 ounces pancetta or bacon, cut in pieces
1 cup onion cut in 1-inch chunks
1 cup carrot cut in 1-inch chunks
1 cup celery cut in 1-inch chunks
6 fresh sage leaves
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
½ cup dry white wine
8 to 10 cups hot water
1 tablespoon kosher salt
1 ½ cups lentils, rinsed and picked over
1 ½ cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1 cup chopped scallions
½ cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing

Drop the pancetta or bacon pieces into the food-processor bowl, and pulse several times, to chop the meat into small bits. Scrape all the chopped pancetta right into the heavy saucepan. Put the onion, carrot, and celery chunks and the sage leaves into the empty food-processor bowl, and mince together into a fine-textured pestata.

Put the butter and olive oil into the saucepan with the minced pancetta, and set over medium-high heat. Cook, stirring, as the butter melts and the fat starts to render. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so. Clear a space on the pan bottom, and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.

Raise the heat, pour in the white wine, and cook, stirring, until the wine has almost completely evaporated. Pour in 8 cups of hot water and the tablespoon salt, stir well, and heat to the boil. (Add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso.)

Cover the pan, and reduce the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to develop the flavors.

Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10 to 15 minutes. Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so. If the dish is thickening more than you like, lower the heat and cover the pan completely. If it seems too thin and wet, remove the cover and cook at a faster boil. When the rice and lentils are fully cooked, turn off the heat. Stir in the scallions and grated cheese.

Serve in warm bowls, passing more cheese at the table.
Serves: 8
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Mackinac Island Fudge


40 minutes to prepare, Servings 16-20 depending on size of slices/pieces


8 tablespoons unsalted butter
½ cup milk
½ cup granulated white sugar
½ cup brown sugar, firmly packed
Pinch of salt
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
2 cups confectioners’ sugar


Mix butter, milk, salt, brown and white sugars in a heavy pan on medium heat. Bring to a boil and stir continuously for 6 minutes.

Remove from heat and cool briefly, then add vanilla, cocoa powder, and confectioner's sugar. Beat with an electric mixer until fudge is smooth and thick.

Pour onto a buttered baking pan. When cool enough to touch, use a spatula to help roll mixture into log form, wrap it in plastic wrap and place in freezer for 20 minutes.

Slice to serve. Enjoy!
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It says:
These are super easy to make, and come with a sweet and salty combination of flavors that we absolutely go nuts for! A crisp cookie base is covered with a chewy filling, and that chewy filling is topped with a delightfully delicious swirl of caramel and nuts. Our secret here is to toast the nuts before they go on top of the bars. Toasting really brings out that nutty flavor and makes the cookie taste a little more decadent and rich than it would otherwise.

Chewy Nutty Squirrel Bars

chewy nutty squirrel bars

40 minutes to prepare 24-32 bars


2 sticks unsalted butter, softened and divided
1 cup powdered sugar
1 ¼ cup flour
⅓ cup cocoa powder
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
1 cup caramel baking chips
½ cup chopped almonds, pecans or walnuts
4 tablespoons heavy cream
1 teaspoon salt


Set aside 2 tablespoons of butter.

Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper.

In a large bowl, beat sugar and 1 ¾ sticks butter until fluffy. Slowly add cocoa powder and flour and mix until well incorporated.

Transfer batter to baking dish. Press to spread around baking dish. Bake for 15 minutes.

In a medium saucepan on low heat, melt 2 tablespoons butter with sweetened condensed milk. Stir until thickened, remove from heat and add vanilla. Pour sauce over top of baked crust. Return to oven and bake until golden brown, 8-10 minutes.

Toast nuts in a dry pan until fragrant. Cool slightly then rough chop and set aside.

Melt caramel chips in microwave with 4 tablespoons heavy cream; 30 second intervals, stirring each time, for 2 minutes. Fold nuts and salt into caramel sauce, and pour over top and spread out to edges. Cool completely before cutting into bars.
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Minicoconut cakes

Coconut and almonds star in these sweet, simple, and delightful Mini Coconut Cakes.

yield: 24 MINI CAKES prep time: 15 MINUTES cook time: 18 MINUTES


1 1/2 cups unsweetened dried coconut 355ml
3/4 cups granulated sugar 151g
1/2 cups all-purpose flour 63g
4 large egg whites
1 pinch salt
1/2 cups unsalted butter (melted and slightly cooled) 114g
1/4 teaspoons almond extract
2 tablespoons sweetened coconut flakes
2 tablespoons chopped almonds (or sliced)


Preheat oven to 375°F. Grease a 24-cup mini muffin pan.

Combine the unsweetened coconut, sugar, and flour. Set aside.

In a large bowl, whisk the egg whites and salt just until smooth. Add the butter and almond extract, and whisk until combined. Whisk in about half of the coconut mixture. Then gently fold in the remaining coconut mixture.

Spoon the batter into the prepared pan, filling each cup about 2/3 full. Sprinkle the sweetened coconut and almonds over the top of each cake.

Bake 15 to 18 minutes, or until the cakes are golden brown and set. Transfer the cakes to a wire rack to cool completely.

Calories 160
Sodium 2% 45mg
Fat 14% 9g
Protein 4% 2g
Carbohydrates 6% 17g
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Pineapple Fried Rice

Pineapple fried rice

30 min


3 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoons ground ginger
1/2 teaspoons white pepper
2 tablespoons olive oil
2 cloves garlic (minced)
1 onions (diced)
2 carrots (peeled and grated)
1/2 cups frozen corn - 41g
1/2 cups frozen peas - 67g
3 cups cooked brown rice - 3/5kg
2 cups pineapple (diced, canned or fresh) - 330g
1/2 cups diced ham - 113g
2 green onions (sliced)


In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.

Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.

Serve immediately.

Calories 400
Sodium 45% 1090mg
Fat 22% 14g
Protein 22% 11g
Carbohydrate 20% 60g

Posted Comments:
Easy to make. Will substitute chicken for the ham next time. Added some pineapple juice for extra flavor. Will make again for sure.
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Sawdust Pie

sawdust pie

“This pie is super fast and easy to make. Putting bananas under the layer of whipped cream is optional, but I definitely recommend doing it. Save a few crumbs from your graham crackers to sprinkle over the top to make it look pretty!”


1 1/2 cup Domino sugar
1 1/2 cup coconut, flaked
1 1/2 cup Honey Maid graham cracker crumbs
1 1/2 cup pecans, coarsely chopped
7 egg whites, unbeaten

9 inch Pillsbury unbaked pie shell

Whipped cream
Sliced bananas


In large bowl combine first five ingredients.

Mix well by hand.

Pour into unbaked pie shell.

Bake in preheated 325° oven for 25 to 30 minutes….Do not over bake. Center should be gooey.

Serve topped with sliced bananas & whipped cream.

Quick Tip: Keep your leftover in the fridge.
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Slow Cooker Summer Beef Stew

slowcooker beef stew

Prep Time 15 MIN, Cook Time 6 hr, Total Time 6 HRS 15 MINS


Serves 4


1 T extra virgin olive oil
1 1/4-1/2 pounds stew beef, cut into chunks
2 T flour
salt and pepper
2-3 cloves garlic, minced
1 bay leaf
1 shallot, thinly sliced
2 T tomato paste
2 cups beef broth
2 small zucchini, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
chopped fresh basil for garnish
grated parmesan cheese for garnish

Read more... )
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Easy Kentucky Butter Cake

Kentucky Butter Cake

This cake recipe always tastes better the next day as the butter in the cake makes the texture moister when it sits overnight. The texture of this cake recipe is dense almost like a pound cake. The best part about this butter cake recipe apart from its buttery taste is the cream cheese glaze that soaks right into the cake to make it even moister and then topped with some crunchy nuts and toasted coconut that is slightly browned until golden.

Prep Time: 10 minutes Cook Time: 60-65 minutes Total Time: 1 hour 10 minutes
Serving: 10-12


3 cups flour
2 sticks butter, room temperature
4 ounces cream cheese, room temperature
1 cup buttermilk
1 cup brown sugar
1 cup white sugar
4 eggs, large
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt

For the Crunch Topping:
1 stick butter, room temperature
1 cup cream cheese, room temperature
3 cups confectioners sugar
2 cups toasted coconut
2 cups chopped almonds
1 teaspoon vanilla
milk to thin
Read more... )
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No-churn Meyer Lemon Ice Cream

lemon ice cream

This Meyer lemon ice cream is like a bowl of sunshine – bright with citrus flavour, creamy and refreshing.
If you’d like a lighter version, you could use 2 cups of 10% cream and omit the 35% cream. Obviously, the end product will not be as creamy.

Regular lemons can be used in place of Meyer lemons, if Meyers are not in season.

250 Calories 10 Minutes SERVINGS: 6


1 cup cream (10%, half and half)- 237 ml
whipping heavy cream (1 cup 35%)
1 cup white sugar - 202g
2 tablespoons lemon zest
1/3 cups Meyer lemon juice (fresh, about 4 small Meyer lemons) - 81g


In a large bowl with an electric mixer or the bowl of a stand mixer, combine the 10% and 35% cream. Beat at medium-high speed until cream starts to thicken a bit, 4-5 minutes. Add sugar and beat until incorporated. Add lemon juice and zest and mix until combined.

Pour into an 8-inch square cake pan or a 9 x 5-inch loaf pan. Cover tightly with plastic wrap and then a layer of aluminum foil (to hold the plastic tight) and freeze until firm, about 24 hours.


Calories 250
Sodium 1% 20mg
Fat 17% 11g
Protein 4% 2g
Carbohydrates 12% 37g
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Dakota Peach Kuchen

dakota peach kuchen

Makes two 9-inch kuchens

The dough will need 2 hours to rise plus 1 hour to chill in the refrigerator. Follow recipe for dark pans; if using light pans, increase the baking time in step 7 to 55 – 60 min.


For the Crust

1 c.whole milk

2 large eggs

2 and 1/2 c. all-purpose flour

1 tbls. sugar

2 tsp. instant or rapid-rise yeast

2 tsp. salt

8 tbls. unsalted butter, cut into 8 pieces and softened

Fruit and Custard

1 pound fresh peaches, peeled, halved, pitted and cut into 1/2 inch wedges or 12 oz. frozen, sliced peaches, thawed

2 tbls. plus 3/4 c. sugar

1 large egg plus 1 large yolk

1/4 tsp. salt

1 and 1/4 c. heavy cream

4 tbls. unsalted butter, cut into 4 pieces

1/2 tsp. vanilla extract

1/4 tsp ground cinnamon


1. For the Crust: Grease large bowl. Whisk milk and eggs in 2-cup liquid measuring cup until combined. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on medium-low speed until combined, about 5 seconds. With mixer running, slowly add milk mixture and knead until dough forms, about 1 minute.

2. With mixer still running, add butter 1 piece at a time until incorporated. Continue kneading until dough clears sides of bowl but still sticks to the bottom, 8 – 12 minutes (dough should be soft and sticky).

3. Transfer dough to greased bowl, cover with plastic wrap and let rise on counter until doubled in size, about 1 hour. Punch down dough and divide into 2 equal balls. Wrap each ball in plastic, transfer to refrigerator, and let rest for at least 1 hour or up to 24 hours.

4. Grease two dark colored 9″ round cake pans. Roll chilled doughs into 2 9″ discs on lightly floured counter. Transfer to prepared pans, pushing dough to edge of pans. Cover pans loosely with plastic and let rise on counter until puffy, about 1 hour. Adjust oven rack to middle position and heat oven to 350 degrees.

5. For the Fruit and Custard: Meanwhile, toss peaches with 2 tbls. sugar in a bowl, then transfer to colander set in sink, let sit for 25 minutes. Whisk remaining 3/4 c. sugar, egg and yolk, and salt in medium bowl until combined. Heat cream in medium saucepan over medium heat until just beginning to simmer.

6. Slowly whisk hot cream into egg mixture. Transfer cream mixture back to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and coats back of spoon, 3-5 minutes. Strain custard through fine-mesh strainer set over medium bowl. Whisk in butter and vanilla and transfer to refrigerator to cool until dough is ready. (Custard can be made up to 24 hours in advance but does not need to be fully chilled before going into crust.)

7. Leaving 1 inch border all around, press down centers of doughs with bottom of dry measuring cup to deflate and create wells for peaches and custard. Arrange peaches, evenly spaced, in circular pattern in depressed dough bottoms, avoiding border. Pour custard evenly over peaches in each pan, about 1 cup per pan (you may have a few tablespoons extra). Sprinkle with cinnamon. Bake until crusts are golden and centers jiggle slightly when shaken, 35-40 minutes, switching and rotating pans halfway through baking. Let cool completely. Remove kuchens from pans using flexible spatula. Slice and serve.
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“Pat a Pan” Pie Crust

Pat in the pan pie crust


1½ cups of flour
1½ teaspoons sugar
½ teaspoon salt
½ cup vegetable oil
3 Tablespoons cold milk


Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended.

In a measuring cup combine the oil and milk and beat until creamy.

Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.

Pat the dough with your fingers, first at the sides of the plate and then across the bottom.
Flute the edges.
Shell is now ready to be filled.

If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425.
Prick the surface of the pastry with a fork and bake 15 minutes.

Check often and prick more if needed.


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