The Tiny Kitchen Pecan Pie

The Tiny Kitchen Pecan Pie

Pre-heat oven to 350 degrees

1/2 cup sugar
3 Tablespoons all-purpose flour
1 1/2 cup light corn syrup
3/4 cup molasses
3 eggs large
3 Tablespoons Bourbon
1 Tablespoon orange zest
1/2 teaspoon vanilla
1 1/2 cups pecans
1 single-crust pie shell pastry (9 inches)

In a large mixing bowl, whisk together eggs, sugar, light corn syrup and molasses. Then add bourbon, orange zest, vanilla and pecans and mix until blended then pour into a pastry shell and place on a baking sheet.(this keeps pie from bubbling over in the oven). Bake for 30 to 35 minutes or until crust is golden brown and middle is set. Remove from oven and cool on rack. Serve with scoop of whipped cream, ice cream or alone — it is great either way.

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The Tiny Kitchen Key Lime Pie

Pre-heat oven to 400 degrees.  9 inch pie pan

9 whole graham crackers

2 Tablespoons sugar

1/4 cup butter melted

Put graham crackers and sugar in food processor.  Pulse until fine crumbs.  Place pan with butter into oven allowing the butter to just melt in bottom of 9 inch pie pan.  Watch carefully so that the butter does not burn.  Remove from oven and pour graham cracker crumbs in bottom of pan and mix with fork until all crumbs are coated with the melted butter.  Press with bottom of glass into bottom of pan and allow to extend up the sides, pressing crumbs against side.  Place pan into the oven again and bake for 8 to 10 minutes or until golden brown.  Set aside and allow to cool on wire rack while you make the filling.

Key Lime Pie Filling:

4 cups water

2 Tablespoons Key Lime zest

1/4 cup Key Lime juice

1 1/2 cups sugar

6 eggs — separated  (Save whites for meringue)

pinch of sea salt

3 Tablespoons cornstarch

2 Tablespoons butter

Pour water into a sauce pan with zest and bring to boil.  Put cornstarch into the cold lime juice and mix into a slurry.  Set aside.  Stir in sugar and pinch of salt into boiling zest and water.  Continue stirring until sugar is dissolved. Mix egg yokes in separate bowl until thick and creamy then add a small amount of the water, sugar, zest mixture into the egg yokes, mixing and being careful not to let the hot liquid cook the egg yokes.  After the yokes are tempered pour all into the mixture and cook on medium low.  Stirring constantly.  Pour slurry into the hot mixture and continue stirring constantly until thickened.  (If you need to add additional corn starch for thickening purposes, just mix a teaspoon with 2 tablespoons of cold water allowing each addition to cook long enough for the taste of cornstarch to cook away).  After the mixture is thickened, remove from heat and add butter a few small amounts at a time and stir allowing the butter to melt into the filling.

Cover with plastic wrap and allow to cool completely before pouring into the graham cracker shell.

Meringue:

6 egg whites that you reserved

pinch of sea salt

1/2 teaspoon cream of tarter

1/2 cup sugar

1 teaspoon vanilla

Beat with mixer until stiff peaks form.  Slowly pour in sugar and continue beating until well mixed and the peaks are stiff.  Add vanilla and mix until blended.

After filling has cooled, pour into pie shell and then frost with meringue.  Place into a hot 400 degree oven and allow to bake until meringue is golden brown.  Make sure you watch it very closely because it will burn quickly.  Remove from oven and allow to cool on rack and eat.

NOTE:  This pie does not keep well so if you make it, it would probably be best if you have enough people to eat it all at one time.

Ginger Cream Cake

Ginger Cream Cake

1 cup softened butter (unsalted)

1 cup sugar

2 cups all purpose flour

1 teaspoon sea salt

2 teaspoon baking soda

1 Tablespoon ground cinnamon

1 Tablespoon ground ginger

1 Tablespoon ground cloves

2 large eggs

1/2 cup molasses

1 cup hot coffee

Pre-heat oven to 350 degrees and spray 13 x 9 x 2 inch pan

In a large bowl, cream together butter and sugar until light and fluffy.  Sift together flour, salt, baking soda and all spices and add to creamed mixture.  Add one egg at a time and beat very well after each one.  Beat in molasses and blend in the coffee.

Spread evenly into pan and bake for 30 to 40 minutes or until toothpick comes out clean.  Cool on wire rack in the pan.

Frosting:

1/2 cup softened butter

3 ounces cream cheese or one package softened

2 cups confectioners’ sugar

pinch of salt

2 teaspoon vanilla

1 cup chopped pecans

While cake is cooling cream together butter and cream cheese.  Add pinch of salt and mix then slowly add confectioners’ sugar using slow speed until blended and then increase speed and mix well until light and fluffy.  Add vanilla and mix well again, scraping down sides of bowl.  Set aside and when cake is completely cooled, frost and then add chopped pecans to top and enjoy!

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The Tiny Kitchen Chicken Kolaches

The Tiny Kitchen Chicken Kolaches

These Chicken Kolaches are mouthwatering and are the perfect treat for dinner, lunch or snack. They can be made ahead and refrigerated until ready to finish for your meal.

Ingredients:

5 teaspoons of active dry yeast
1/2 cup of warm 110 to 112 degrees water
1 teaspoon of sugar
1/2 cup of room temperature shortening
2 Tablespoons sugar
2 egg yokes at room temperature
2/3 cup whole milk warmed to 110 to 112 degrees in microwave (about 1 minute on high)
2/3 cup whipping cream warmed to 110 to 112 degrees in microwave (about 1 minute on high)
1 teaspoon sea salt
4 cups all-purpose flour
1/4 cup butter melted for tops when ready to bake

In a small measuring cup, combine warm water, sugar and yeast. Let set for 5 minutes or until formy and activated.

In a large bowl, cream together shortening and 2 Tablespoons of sugar until light and fluffy.

Mix in egg yokes, milk, cream, and salt. Mix together until well combined.

Stir in flour, yeast mixture until it forms a soft dough. Pour out onto a floured surface and kneed until it comes together into a soft ball.
Spray unside of large bowl and place ball into it and then spray top well. Cover in plastic wrap and place to where it is draft free and the dough has doubled in size, about 1 and 1/2 hours.

Turn out onto floured surface and punch down. Cut into small sized balls, about the size of a golf ball. Roll out and place a tablespoon of the chicken mixture into the center (Recipe below) and after brushing edges with reserved egg white, seal and place on baking sheet. Brush with melted butter and cover with plastic wrap and let rise in draft free area until doubled in size, about 45 minutes to 1 hour.

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Preheat oven to 400 degrees and bake for 10 to 12 minutes or until golden brown. Serve while hot with a green salad and you have a wonderful, full meal. I hope you enjoy The Tiny Kitchen Chicken Kolaches.

MIXTURE OF CHICEN FOR KOLACHES:

2 Tablepoons Olive Oil in skillet or sauce pan and cook two chicken breast that has no skin or bone until just done. Remove from skillet and place on a plate to cool while you saute the veggies.

Hint: While chicken is cooking, cut up your veggies.

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Use same skillet or sauce pan and measure out 2 more Tablespoons Olive Oil
Chop:
3/4 cup onion
3/4 cup celery
3/4 cup carrot
1 teaspoon sea salt
1/2 teaspoon black pepper

Saute until tender together, stirring occasionally until done.
Then measure:
1 teaspoon parsley
1/2 teaspoon Thyme
1/2 teaspoon Dill
1/2 teaspoon granulated garlic
1 Tablespoon butter
1 Tablespoon flour

Mix together and cook for 1 minute. Put

Cut up the cooled chicken into small cubes and put back into the skillet mixture and mix together. Turn off burner and remove from stove and let cool completely.

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The Tiny Kitchen Nachos

The Tiny Kitchen Nachos

Preheat oven to 350 degrees

Brown

1 lb. Hamburger in saute pan

When browned, remove fat from hamburger and discard.

Saute in sauce pan until tender not mushy:

1 Tablespoon Olive Oil

1/2 cup chopped onion

1/2 cup chopped celery

2 teaspoons salt

1 teaspoon pepper

1/4 teaspoon Cayenne Pepper

1 Tablespoon Parsley

Add to sauce pan:

1 zucchini

1 can 14.5oz diced tomatoes — drained

Add browned hamburger

Stir together and then taste for seasoning — add if needed.

In a baking pan that is about 2″ high x 9″ wide x 13″ long pour Tortilla chips of your choice and 2 cups of shredded cheese — whatever you have in your supply and that you like. Sprinkle cheese all over the top of the chips and bake until melted then pour hamburger mixture over the entire pan. Serve with sour cream, guacamole and salsa.

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This is an easy, quick dinner without a lot of work and mess. Enjoy!!

Tiny Kitchen Cinnamon French Toast

Tiny Kitchen Cinnamon French Toast

There is no waste with The Tiny Kitchen Cinnamon Bread that you have previously made since you can use the extra for a few slices of the best Cinnamon French Toast.

You will need a pan or baking dish that is large enough to accomodate a large slice of bread.  (This recipe will easily make 4 to 5 slices of Cinnamon French Toast)

3 eggs

2 Tablespoons whipping cream

dash of salt

2 teaspoons cinnamon

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With a wire whip or fork, mix these ingredients together very well into the baking dish or pan.  Slice your bread about 3/4 inch thick and place one slice at a time into the egg mixture.  Leave for about 1 minute on each side letting the slice soak up the egg mixture until it is completely saturated.  In the meantime, place a skillet on the stove and turn the burner to medium low allowing the pan to heat up evenly.  Place a pat of butter into the pan, letting it melt but not brown.  (If it starts to brown, your heat is too high)  Lift slice of bread that is now saturated out of the egg mixture and into the now heated skillet.  While the first slice is beginning to cook, place second slice into the egg mixture, repeating the proceedure as before.

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Leave slice in skillet on first side and do not turn until first side is golden brown then turn and do same for it.  When golden brown on both sides, remove from skillet and place on plate, put pat of butter on slice and pour your favorite maple syrup over.  Now enjoy!!

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* Made from the Tiny Kitchen Cinnamon Bread 13

Potato And Hamburger Dinner

Potato And Hamburger Dinner

Preheat oven to 350 degrees.  8 x 8 inch baking dish spray with non-stick spray.

3 large Yukon Gold Potatoes

1 pound lean Hamburger

1/2 Mid-sized sweet onion finely chopped

1 cup celery finely chopped

2 teaspoons Thyme finely chopped or you can use dried

1 carrot finely chopped

1 can (14.5 oz) diced tomatoes

1 cup shredded Gouda Cheesse

1 cup shredded Mozzarella Cheese

1 Tablespoon parsley finely chopped or you can use dried

2 teaspoons dried Italian Seasoning

2 teaspoon garlic finely chopped

2 teaspoon Sea Salt

1/2 teaspoon freshly ground pepper

2 Tablespoons Olive Oil

Wash and cut pototes into 1/4 inch rounds and place in sauce pan, cover with water and 1 teaspoon of salt.  Bring to a boil.  Boil until slightly tender — towhere a fork will go through with a little effort.  Drain and let cool while you brown hamburger.  After hamburger is brown, take out of pan and place to the side.   Drain fat.  Put 2 tablespoons of olive oil into same pan and add onion, garlic carrot, celery salt and pepper.  Saute’ altogether until tender.  Stirring often.  Add tomatoes, parsley and Italian Seasoning then let heat through.  Add back in hamburger and stir together.  At this point, taste to see if flavoring is correct for you making corrections to taste.

Begin layering potatoes, hamburger mixture and each cheese until you have used up all ingredients ending with cheese.  Cover with foil and place on cookie sheet so that if it boils over, it won’t get your oven messy.  Cook for twenty minutes or until cheese is melted.  Uncover and let cook remaining fifteen minutes or until cheese is a golden brown.  Remove from oven and let rest for ten minutes then serve.