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.

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
Romaine
chopped Salami
Garbanzo Beans
Red Onion
Red Pepper
shredded Mozzarella
Roma Tomatoes

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.

{Ebelskivers}
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.