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.

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

Easter a Very Special Meal

You know, sometimes life throws thing at you that you don't expect. The last 4 months have been like that for me. And, consequently, food takes a back seat. I totally have days where dinner consists of finding the freezer meal I've tucked away, or even throw together something based upon what is actually in the house at that moment.

But, holidays tend to be different. They lead to memories shared around a table with family and often friends. People laughing and crying together as their bodies are nourished with food made by hand specially selected for the occasion.

This Easter we will join friends for a non-traditional Easet dinner. But, for breakfast we will have just our little family gathered around a Sunday breakfast table in warm pajamas having just found baskets full of unimaginable treats and suprises. So, here is what I am thinking.
An egg dish: Crispy and Delicious Asparagus and Potato Tart by Jamie Oliver
Sausage and Pepper Frittata by Anne Burrell
Tomato, Green Scallion and Feta Frittata
Spinach and Goat Cheese Frittata
Mini Frittatas with Broccoli and Three Cheeses
A bread:
Challah Bread
Scones - here is a great base recipe that you can alter as you would like, or try Orange Glazed Strawberry Scones
And, a fresh fruit salad. What could be better for a spring brunch?

Thanksgiving Planning

I am starting to pull together ideas for our Thanksgiving dinner. Being from a family that loves food, we tend to try new recipes each year until we find the one that we love! I know some families that eat the same basic, bland stuffing every year - not us! We have made so many different stuffings over the years, it is so fun to sit down to dinner on Thanksgiving.

My dad with one of his turkeys

Here are some of the things I have had my eye on:
Baked Brie with Pepper Jelly
Tomato and Goat Cheese Tart
Roasted Brussel Sprouts with Cranberry Pistachio Pesto
Butternut Squash Gratin
If you don't want or need a full turkey, try Bobby's Spice Rubbed Turkey Breast

Rolls:
Our Traditional "Go-To Rolls" (I really need to separate this recipe out, so I can find it easier!)
Parker House Rolls, or Bobby's rolls got rave reviews
Sweet Onion Rolls (I found these a few years ago, I still haven't made them. Maybe, this is my year!)

For dessert, there is one essential pie for our Thanksgiving table - Banana Cream. Years ago, when my grandparents moved to Michigan, they celebrated with families from Church because their family was in Utah. The woman who always made the pies, brought Banana Cream pie every year. Now, it has become a tradition that we cannot go without! I am wondering if I can sneak in this variation this year: Banana Carmel Cream Pie.

Memorial Day Weekend 2010

We just returned from a fabulous, relaxing weekend with my family. And, as always, we celebrated with food. Many of the foods we ate are traditional for our Memorial Day weekend together, but we tried some fun new things too!

Friday: Breakfast - Bagels & Lox
Dinner - Caitlin's Asian Crunch Salad
Homemade Pizza - Cheese, Pepperoni, Hawaiian, BBQ Chicken, Veggie
Saturday: Breakfast - Bacon, Eggs, and Homemade Poptarts
Lunch - Proscuitto and Brie Grilled Cheese Sandwiches, salad
Dinner - Enchiladas, salad, and Coconut Rice with Mango and Strawberries
Sunday: Lunch - soup and sandwiches
Dinner - our Memorial Day BBQ with Tomato and Corn Salad, Cape Cod Salad, and bruschetta
Dessert - Chocolate Gelatto with Toasted Almonds, White Chocolate and Mocha Cookie Bars
Monday: Breakfast - Almond Pancakes

Easter Egg Sandwiches

This recipes comes from my brother-in-law's family. I guess, his mother was looking for a quick way to use up those colored Easter eggs. The recipe is a general idea, the measurements below are mine.{Easter Egg Sandwiches}
5 hard-boiled eggs, roughly chopped
2 green onions, thinly sliced/chopped
1/4 C grated cheddar cheese
1/2 C mayonnaise (may need 2 more Tbsp)
dash of salt, pepper, and dry mustard
Hamburger buns, toast, or english muffins

Mix all ingredients together. Add additional mayonnaise to get the right "egg-salad" you desire. Turn on broiler. Spread egg salad on top of hamburger buns and place on a cookie sheet. Place under broiler for 2-3 minutes, until the cheese is bubbly and the salad is warmed through.

I used Orowheat Sandwich Thins for ours. And, I cut one into quarters before spreading with the salad for the kids. I figured that the little "sandwiches" would be easier to handle and more appealing as everything small always is!

Paired with carrots (because that is what bunnies eat) it is a perfect Easter lunch!

Easter Season

Well, another holiday is upon us. This is a very special weekend in our house, with many religious activities going on. But, you know me, food is always special, too!

Saturday's Brunch
Ebelskivers with Buttermilk syrup, Apple syrup
Fruit

Easter Brunch
Challah bread with Warm Honey Butter and Raspberry Jam, or maybe, we'll turn it into some French Toast
Ham & Cheese Pie (I had this at a Baby Shower years ago. We'll see how my kiddos like it.)
Mango Orange Smoothie

Easter Lunch
Easter Egg Sandwiches
Devilish Egg Salad

Easter Dinner
Spiral-cut Ham
Twice Baked Potatoes
Aspargus
Spinach Strawberry Salad
Jell-O Salad
Homemade Rolls
Veggie Tray

I am desperately craving some form of orange rolls, but that seems to be a little too much bread for one day!

Valentine's Day Plan

This year, with Valentine's Day being on Sunday, we will be spending a not-so-quiet evening at home with the boys. But, I still want to make Saturday night special for my husband and I, so here is what I am cooking up:

Starters: Pear and Raspberry Brie Wheel with Rosemary Raisin Pecan Crisps
Main Course: Pasta al Balsamico (from my Pasta class I attended)
Sides: Roasted Butternut Squash Salad with Warm Cider Vinagrette and Lemon Butter Green Beans with Pinenuts
Dessert: Red Velvet Whoopie Pies or Frozen Hot Chocolate (which would have to be followed by a showing of Serendipity)

World Nutella Day

So, apparently, it is World Nutella Day. Very exciting as I recently fell in love with Nutella. I just thought I would share this little snack.

7 Utz Pretzel rods

just over 2 Tbsp Nutella

Dip the end of your pretzel into the nutella. Bite. Flip. Dip again. Enjoy!

A single serving of this tasty little snack is just over 300 calories, but could obviously be reduced by cutting the number of pretzels and amount of nutella down.

Celebrating the Holiday Season

We had a few fabulous meals together with family surrounding the Christmas holiday. To me food is love, and I really wanted this year to be special. Our Christmas Eve Dinner included Pumpkin Orecchiette with Goat Cheese and Toasted Pepitas

I love this dish. I love pumpkin and the combination of crunchiness from the pepitas and creaminess from the goat cheese are fabulous.

Herb Garlic Bread from The Barefoot Contessa Back to Basics
Christmas Salad

Roasted Beef Tenderloin with Basil Curry Mayonnaise

And, due to a small change in plans, I ended up hosting Christmas dinner also - which was fabulous. We snacked on brie with fig jam and crackers. Then, we had our traditional ham, "lightened" potato casserole, homemade rolls, carrots, asparagus, and salad. And, finally, dessert was Peppermint Layer Cake.

Layers of white and red velvet cake with peppermint cream cheese frosting and sprinkled with crushed canes.

Last Week's Dinner Menu

My in-laws have been here this week for Christmas, and I have been busy-busy. I have gotten a lot done with them here, but sadly I have ignored this little blog. That's okay at the holidays, right? Here's what we have been eating.

Sunday - Ina's Company Pot Roast, Baked Potatoes with Yogurt Sour Cream, broccoli, and salad
Monday - Homemade Pizza, salad, fruit
Tuesday - Baked Beed Taquitos made with leftover Pot Roast
Wednesday - Chinese Take-Out
Thursday (Christmas Eve) - Pumpkin Orechiette with Toasted Pepitas and Goat Cheese, Beef Tenderloin with Basil-Curry Mayonnaise, asparagus, Herb Garlic Bread, and Christmas Salad
Friday (Christmas) - Ham, Lightened Funeral Potatoes, Rolls, Salad, Red Velvet Peppermint Cake
Saturday - Butternut Squash Soup with Fontina Crostini

Pomegranite Salsa

My sisters were talking about this salsa, when we were together to celebrate my sister-in-law's birthday. They said they would save me some but, alas, they did not. So I broke down and made it wor myself. I love it! A light "salsa" in the middle of winter.

{Pomegranite Salsa}

1 avocado, diced

seeds of 1 pomegranite

red onion, finely diced

lemon juice

salt, to taste

a little bit of pepper

Mix all together to combine flavors. Eat it fast, or someone else will!

Lake Food, what's that?

Here is a peak into what we eat when we are out at "the lake" with our family I just got the rundown of the menu from my aunt and it looks yummy againthis year!

Friday: Hot dogs, Baked Beans, Corn on the Cob
Saturday: Hamburgers, Corn on the Cob, Potatoes
Sunday: BBQ Chicken, Potatoes with Onions, Watermelon
Monday: Quesadillas
Tuesday: BBQ Pork, Pasta with Cream and Butter
Wednesday: Aunt Terri’s Taco Salad
Thursday: Quesadillas
Friday: Spaghetti

These dinners are ntermixed with pancake breakfasts, eggs and bacon/sausage. And lunches are typically sandwiches, some made with pizza bread. Then, we have dutch oven desserts through out the week. It is so yummy, and a great family tradition.

Fourth of July

Here is our menu for
"The Fourth with Friends"

Smoked Baby-back Pork Ribs
BBQ Chicken
Potato Salad
Corn on the Cobb
Summer Salsa with Tortilla Chips
Creamy Raspberry-Chipotle Dip with Crackers
Tri-Colore Salad (We need something green!)
Chocolate Cream Pie
Traditional Flag Cake

Celebrate the Earth!

It is here again, Earth Day! The wonderful thing about crossing the year make is that I can look back to see what we did last year! I think that this year will be Earth Cookies. And since I didn't get to these cookies, I can still use the Meringue Powder that I had to hunt down.

This Week's Dinner Menu

Sorry, the menu is late. That's how I'm rollin' this week. I have so much on my to do list that food is kind of, dare I say, an after thought. {Except for, on a special day later this week, when my REAL BABY turns One!} And, I could just eat him up!

Sunday - Baked Ziti (I am using my own Meat Sauce and cutting this recipe in half), Aunt Terri's Salad, and rolls
Monday - leftovers
Tuesday - BBQ Chicken Stackers (again, yeah, they were that good)
Wednesday - Asian Spinach Salad
Thursday - Homemade Pizza (trying a new garlic & basil dough recipe)
Friday - Baby's 1st Birthday Celebration
Harvest Bisque (it is one of the baby's favorties that addults can eat, too)
Tuxedo Salad
Grilled Asparagus
Birthday Cake (or pudding)
Saturday - Recover, eat leftovers and watch my Awesome Grandma speak at this!

{Happy Saint Patrick's Day}

Our menu is shaping up quite nicely this year. We will be having a muffin tin breakfast this week. The theme for Muffin Tin Monday was green/St. Patty's food. So, we are doing breakfast.

Then, for dinner we have our traditional, "Thank goodness our German descent grandfather was born in Ireland dinner." Yeah, it is a long story. But, here is the food run down: Corned Beef and Cabbage, Potato Leek Soup, Irish Peas, Cheddar Bacon and Chive Biscuits, and - you guessed it, Jell-O. If I can track down a few more colors, it will be "Somewhere Ove the Rainbow Jell-O." For dessert we will finish up with Shamrock sugar cookies or cake.

{Corned Beef and Cabbage}
3-4 lbs corned beef brisket
1/2 small head cabbage, cut in wedges
1 medium onion, quartered
1 C water
Put all ingredients except cabbage into a crock pot in order listed. Cover and cook on low 8-10 hours. Add cabbage wedges to liquid, pushing down to moisten, turn crokcpot to high and cook an additional 2-3 hours.

{Potato-Leek Soup}
1/4 C butter or margarine
2 large leeks, chopped
4 potatoes, peeled and diced
4 C chicken broth
1/2 tsp salt
sour cream and snipped chives, for garnish
In a 3 qt saucepan over medium heat, melt butter, add leeks. Cook for about 5 minutes until tender-crisp. Add potatoes, cook 5 minutes more, stirring constantly. Add chicken broth and salt, heat to boiling. Reduce heat to low, cover and simmer for 15 minutes or until potatoes are tender. Puree in a food processor or blender in batches. Ladle into bowls. Garnish with a dollop of sourcream and top with chives.

Christmas Eve & Christmas Dinners

{Christmas Eve}

Northwest Harvest Salmon

Butternut Squash Gratin with Blue Cheese and Sage

Broccoli

Christmas Salad

{Christmas Day}

Ham

Lion House Dinner Rolls

Green Beans with Carmelized Onions

Potatoes with Cheese and Seasoned Breadcrumbs

Aunt Terri's Salad

Apple Crisp ala mode

Apple Crisp

12 apples, peeled, cored and sliced

Layer in a 9x13 pan. Mix together:

1 C butter

2 C brown sugar

1 C wheat flour

3 tsp cinnamon

3 C rolled oats

2 C chopped nuts

Sprinkle over apples in pan. Bake at 350 degrees for 40-45 minutes. This recipe is not very sweet, but with lots of "granola" it is great for breakfast topped with milk.

More recipes will come as I get them or find links . . .

Happy Thanksgiving, Everyone!

I hope that everyone is enjoying their Thanksgiving week. We sure are enjoying our vacation time in Utah! Our Thanksgiving plan is to have a late breakfast and, then, an early dinner. I am making our traditional Banana Cream Pie and Roasted Asparagus for one of the sides.

Mom's Banana Cream Pie
¼ C corn starch
2/3 C sugar
¼ tsp salt
2 C scalded milk
3 slightly beaten egg yolks
2 Tbsp butter
½ tsp vanilla
Sliced bananas
Pie Crust
Whipped cream

Cook pie crust. Line bottom of pie shell with sliced bananas. (This can also be done while the custard cools.)

Mix cornstarch, sugar, and salt. Scald milk. Gradually add milk to corn starch mixture. Cook over moderate heat stirring constantly, until thickened and boiling. Cook 2 more minutes. Remove from heat. Add small amount of hot mixture into egg yolks, temper. Stir back in. Cook 1 more minute, stirring constantly. Remove from heat, add butter and vanilla. Stir. Cool slightly and pour into cooked pie shell. Press wax paper onto custard filling to prevent "skin" from forming.

Chill. Spread top with whipped cream prior to serving. Or, top each slice with a dollop of cream and a sliced banana.

Here are some ideas to keep your kiddos busy, while you're working away:
Cute Turkey Cookies
Indian Corn
Mayflower Picture
And, here are TWO great turkeys to preserve just how your little ones were this Thanksgiving.

And, I'm sure this is what we will be singing at the end of the night.
The Turkey Dinner Song (sung to Frere Jacques "Are You Sleeping?")
Turkey Dinner, Turkey Dinner, Gather Round, Gather Round
Who will get the drumstick? Yummy Yummy Yum-stick
All sit down, All sit down

Cornbread muffins, chestnut stuffin’, pudding pie ten feet high
All of us were thinner until we came to dinner
Me-o my, Me-o my!

Election Day

Well, it is finally Election Day. And, I for one, will be glad to see it go. I am tired of the bad-mouthing tv ads, and ready to move on. I am hoping that the end of the election will signal a positive change for the direction of our country. (And, keeping my fingers crossed behind my back.)

So, rather than focusing on the craziness and remaining glued to my tv all night long, I am planning on making some fun food and celebrating the country that I am proud to live in - where I have the opportunity to vote and "make my voice heard".

Chocolate and Vanilla Election Cupcakes
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
1 cup milk
1 1/4 teaspoons pure vanilla extract
1/2 cup (1 stick) unsalted butter, preferably European-style, room temperature
1 1/4 cups sugar
2 large eggs, room temperature
1/2 cup cocoa powder, sifted
Vanilla Frosting (recipe below)
1 (24-ounce) package fondant
Red or blue paste food coloring
Silver edible glitter
Red, white, and blue nonpareils

Preheat oven to 350 degrees. Line a standard muffin tin with 12 cupcake liners; set aside.

In a large bowl, whisk together flour, baking soda, and salt; set aside. In a small bowl, add milk and vanilla extract; stir to combine and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs, one at a time, mixing well after each addition. Add flour mixture in three parts, alternating with milk mixture; beat until just combined. Add cocoa powder and beat until just combined. Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pans for two minutes before transferring to a wire rack to cool completely.

Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco No. 808). Pipe frosting onto cooled cupcakes and set aside. Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring (red for Republican, blue for Democrat) in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet.

To make Republican elephants, cut out 12 elephant shapes using 2-inch elephant cutters. Sprinkle with edible glitter. To make Democrat donkeys, cut out 12 bear shapes using a 2-inch bear cutter. Using a 2-inch daisy cutter, cut out enough daisy shapes so that you have 36 petals; sprinkle bear shaped and daisy petal fondant with edible glitter. Top each cupcake with a fondant elephant or bear, using two daisy petals to make donkey ears on each bear and one petal to make the tail. Sprinkle cupcakes with nonpareils and serve.

Vanilla Frosting
4 tablespoons unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
6 ounces cream cheese, room temperature

Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.

Elephants and Donkeys too much for you? Here are some other ideas:
*Top your cupcakes with an American flag design. Use shoestring licorice for the stripes of the flag and blue frosting piped stars.
*Make star-shaped sugar cookies and frost in red, white and blue. Or, frost with white frosting and sprinkle with red and blue sugar.
*Make one sheet cake and decorate as an American flag. (Think 4th of July.)