Tuesday, November 26, 2013

Grandma Weeks' Cranberry Ice

{Cranberry Ice}
This is a double recipe that will fill approx. a 9x13 freezer container.
Sprinkle- 2 tsp. unflavored gelatin, onto 1/4 cup cold water –set aside.
In large pan mix:
              2 1/2 cups sugar
              3 cups water
Bring to boil and simmer 5 minutes then add gelatin and stir until dissolved. Stir in:
1 cup orange juice
1 cup lemon juice (juice of 4 lemons)
1 quart cranberry puree*
Mix well and freeze at least until there is 1” frozen on all sides of the tray.  Beat or whip until smooth. Freeze again until ready to serve- Mix with 7 up or Sprite to form a frappe type of drink. 
*Cranberry Puree:  1 ½- 2  packages of cranberries rinsed and sorted, barely uncover with water, cook until soft.  Let cool a little then put through a strainer to remove skins.  I use a fruit and vegetable strainer that is used to make applesauce.  Make about 8 cups puree.

Monday, July 22, 2013

My New Favorite Salad

A few month's ago, our friends to us to dinner as a thank you for helping with the son's wedding open house.  They took us to a restaurant we had never been to before, and insisted that we try "Mo's Chop Chop Salad."  It quickly became a favorite.  I made a handful of take-out orders for the salad.  And, then, the restaurant owner decided to close Isabella's.  I was super sad because I haven't been able to replicate his dressing yet.  But, because of my love for this salad, I vow to keep trying.
My Version of Mo's Chop Chop Salad
chopped Salami
Garbanzo Beans
Red Onion
Red Pepper
shredded Mozzarella
Roma Tomatoes

Saturday, April 6, 2013

General Conference Tradition: Ebelskivers

When I first met my husband and we were dating, I was invited to join his sisters and brother-in-law to watch General Conference and have brunch.  That was the first time that I had Ebelskivers a tradition his family grew up with for special occasions.  It has now become our family's tradition to have an Ebelskiver Brunch every six months as we watch the General Conference of The Church of Jesus Christ of Latter-Day Saints.
Beat 3 eggs whites stiff and set aside.
Beat 3 egg yolks, 1/2 teaspoon salt, 2 teaspoons sugar, and 2 cups buttermilk.
Add 2 cups flour, 1 teaspoon baking powder and 1 teaspoon baking soda.
Fold in beaten egg whites.
Cook in an ebelskiver pan, turning to brown on all sides and forming a round ball.

{Traditional Caramel Syrup}
Melt 1 cup margarine, 1 cup sugar, 1/2 cup buttermilk and 1/2 teaspoon baking soda.  Bring to a boil for 5 minutes.  Add 1/2 teaspoon vanilla and serve.
At our house, we like to mix the traditional caramel syrup together with blackberry syrup.
{Blackberry Syrup for Canning}
4 cups blackberry puree (You can use any fruit that you may like.)
1 cup water
3 tablespoons lemon juice
4 cups sugar
2 teaspoons butter
Blend fruit and lemon juice add water.  Heat in a heavy sauce pan over high heat.  Stir in sugar and butter, bring to a boil.  Boil for 5 min stirring continuously.  Pour into clean jars, process 5 minutes.  Makes 7-8 half pints.  

Sunday, October 28, 2012

Black Licorice Caramels for Halloween

Last week, my littlest and I made caramels for a Halloween treat.  At first, he wasn't so sure about the black licorice flavor, but as they set over night the flavor mellowed.  I love black licorice, it reminds me of my grandfather.  He always had a stash of black licorice in the top of one of the kitchen cupboards when I was little.  It is a very nostalgic flavor for me.
Black Licorice Caramels
Adapted from a cousin's family recipe
1 cup butter
1 can sweetened condensed milk
1 1/2 cups corn syrup
2 cups sugar
1/4 t salt
1/8 ounce anise flavoring
1/2 t black food coloring paste

This takes about 30 minutes and you need to stir it the entire time.  Bring all ingredients through salt to a boil in a large nonstick saucepan over medium heat. Keep at a rolling boil until 240˚F. Remove from heat and stir in food coloring and flavoring. Pour caramel into a well-buttered 9x13 inch pan. Let cool and set overnight. Cut into pieces and wrap in wax paper or cellophane squares.
Makes 100-150 pieces

Sunday, September 2, 2012

Quick Steelcut Oats for Breakfast

I love Trader Joes's. One of my favorite things in their freezer section is the Steelcut Oats.  They are perfect little packages of breakfast goodness.  And, for me, they are a great breakfast option when I need something quick.
Then, I saw this post about how she made her own breakfast "Oatmeal Breakfast Pucks."  I was intrigued enough to try it.  So, I picked up some Steelcut Oats in the bulk section of my local store, and gace it a go!
I cooked the oats at a ratio of 1 part oats:3 1/2 parts water.  When they were finished, I scooped them into my muffin tins, and popped them into the freezer.  They were a little warm going in so I froze them for a couple hours before trying to repackage them.
Then, I filled my sink with about an inch of warm water and set the trays inside.  The oatmeal popped right out.  I threw them all into a freezer bag, and squished out all the air.  Labeled the bag, and stuck them back in the freezer.
Steelcut Oats for Breakfast
1 part steelcut oats
3 1/2 parts water

Bring to a boil in a large enough pot.  Turn down to simmer, and cook for 30 minutes.  Stir occassionally to preent the oats from sticking.  When cooked, but still a little runny, transfer to muffin tins for freezing.  My standard muffin tin, is about a 1/2 C serving.  Let the oats cool slightly, then, flash freeze.  Transfer to a freezer bag for storage.

Reheat each 1/2 C serving for 1 minute 30 seconds on high.  Stir, and heat for 1 more minute.  Top as desired.

Sunday, August 19, 2012

Roasted Broccoli

This dish is a great side.  And, really, you could prepare any vegetable using this technique.
Parmesan-Roasted Broccoli
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Rapid Rolls

These rolls are great for a Sunday morning.  In fact, just last week, my mom called and asked if we wanted to come for dinner.  She asked if I had a baguette that I could bring, I didn't.  But in 1 1/2 hours, start to finish, I was able to have these rolls ready.

Rapid Rolls

from Kelsey Nixon
3 (.25-ounce) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt, plus more for sprinkling
2 large eggs, beaten
4 to 6 cups flour, plus more if needed

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Portion the dough into 2 even servings. Roll into a circle, and cut into 24 wedges.  Roll up and place on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Preheat the oven to 400 degrees. Brush the rolls with melted butter. Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.


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