borrowed from THE KITTCHEN

The Most Delicious Thanksgiving Corn Recipe
i will add my vegan version as well.  for health reasons, my cardiologist insisted i become vegan.  it’s interesting to convert recipes and have them still be delicious!
Prep time:  15 mins
Cook time:  15 mins
Total time:  30 mins
Serves: 8-10
  • 7 ears of Corn
  • 1 small Red Bell Pepper
  • 1 small Green Bell Pepper
  • ¼ cup of Water
  • 2 tablespoons Butter OR 2 tbs of vegan butter
  • 1 teaspoon Salt
  • 1 teaspoon Sugar OR your favourite non sugar sweetener
  • 8 ounces Cream Cheese OR 8 oz vegan cream cheese.  i use tofutti.
  • ½ cup Half and Half OR 1/2 cup of soy creamer or organic soy milk.
  • 2 tablespoons Flour
  • ¼ teaspoon Smoked Paprika
  • ½ teaspoon Chili Powder
  • 2 tablespoons Parmesan OR vegan parmesan cheese
  1. Shuck the corn, rinse it, and slice the corn off the cob. Finely dice the bell peppers.
  2. Heat the water and butter in a pot. Once it starts steaming, add the corn and the bell peppers. Cook for 6 minutes, stirring frequently.
  3. Add all of the remaining ingredients (except the Parmesan), and stir to combine. Once the cream cheese has melted, pour into a casserole dish.
  4. Top with the Parmesan and bake for 375 degrees for 15 minutes. You can prepare this recipe up to this point a day or two ahead of time and then bake it just prior to serving.

Bourbon Peach Pie with Brown Sugar Topping



Bourbon Peach Pie with Brown Sugar Topping
makes one 9 inch pie

Each year, I peel and slice peaches when they’re at their seasonal best before freezing them on a sheet pan.  Once they’re completely frozen, I place them in resealable freezer bags and keep them all year long.  When using frozen peach slices, simply warm them for 2 minutes in a microwave safe bowl before using them to make the filling.

1 1/2 cups (180 grams) All-purpose flour
1/4 teaspoon sea salt
8 Tablespoons (4 ounces) butter, chilled
4 – 6 Tablespoons ice water

3 cups (1 pound) peeled, sliced peaches
2 ounces bourbon ( I prefer Buffalo Trace brand)
3/4 cup (144 grams) granulated sugar
1 Tablespoon lemon juice
2 Tablespoons tapioca

3/4 cup (144 grams) brown sugar
1 cup (120 grams) All-purpose flour
1/2 teaspoon cinnamon
4 Tablespoons (2 ounces) butter, melted

To save time, I usually make my pie crust in my food processor.  This recipe can also be made in a bowl using a dough blender or a large fork.   Either way, the result will be a flaky, buttery crust that pairs deliciously with the peach filling.

To make the crust, place flour and salt in the bowl of a food processor.  Pulse the dry ingredients to combine.  Add the cubed butter and pulse until the butter has begun to incorporate into the flour and resembles small grains of rice.

With the motor running, add ice water one Tablespoon at a time until the dough forms a ball.  Take care not to over process the dough.  Over processing will help to develop the gluten in the flour and lead to a crust that is less flaky.  Remove the crust from the processor, shape into a flat disk, and place on a sheet of waxed paper or plastic wrap.  Refrigerate while the filling is prepared.

To prepare the filling, combine the peach slices, bourbon, sugar, lemon juice and tapioca in a large bowl.  Mix gently to combine.  Set aside.

Preheat the oven to 400 degrees Fahrenheit.  Line a baking sheet with aluminum foil to catch any pie filling that may bubble over during baking.  Set aside.

Remove the chilled pie dough from the refrigerator.  Roll the crust into a smooth disk large enough to line the pie plate.  Rolling will be much easier if done on a well-floured surface or between two sheets of freezer paper or waxed paper.

Place the bottom crust in the pie plate, taking care not to stretch the dough.  By gently lifting the edges of the crust, the dough will naturally come to rest on the bottom of the pie plate without stretching.  Continue this technique around the perimeter of the pie plate.  Stir the prepared filling and gently place it on top of the crust in the pie plate.

Prepare the topping by combining the brown sugar, flour, and cinnamon in a small bowl.  Add the melted butter and stir to distribute evenly and moisten the dry ingredients.  Using your hands or a large spoon, place mounds of the topping on the peach pie filling, distributing evenly.  Take care to leave gaps in the topping to allow steam to escape from the fruit filling as the pie bakes.

Transfer the pie plate to the lined baking sheet and place in the preheated oven.  Bake approximately 40-45 minutes, turning the pan halfway through the baking time to help ensure even browning.  The pie is done when the filling is bubbly and the topping and crust are golden brown.

Place the baking sheet on a wire rack to cool.  Serve warm or at room temperature topped with a scoop of vanilla bean ice cream.  Enjoy!

Angel Food Cake with Strawberries Recipe



Angel Food Cake 
makes one bundt, serves a thousand toddlers
1 3/4 C sugar
1/4 t salt
1 C cake flour, sifted
12 egg whites (room temperature) 
1/3 C warm water
1 t almond extract
1 1/2 t cream of tartar
1. Preheat oven to 300 degrees. 
2. In a food processor, spin sugar about 2 minutes until a powder forms. Split the sugar powder in half, and mix one half with the salt and cake flour. Set the other half aside for later. 
 3. In a large bowl, use a large whisk to thoroughly combine (until foamy) egg whites, water, almond extract, and cream of tartar. After a couple minutes, switch to mixer fitted with whisk attachment. 
4. Slowly sift the reserved sugar onto egg mixture, beat continuously at medium speed until you reach medium peaks. 
5. Once you have reached medium peaks, sift enough flour mixture on the surface of egg mixture to cover (small layer). Fold in with spatula. Repeat again with remaining flour mixture. Continue until all is incorporated.
6. Carefully spoon mixture into an ungreased tube/bundt pan. Bake for 35 minutes – check with toothpick for doneness. Yes, that’s a word now. Cool in pan, cake-side up for an hour before moving from pan. 
7. Serve with fresh strawberries, whipping cream or vanilla frosting, and warm jam for dripping. 

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