Posts Tagged ‘Saturday Sweetness’

postheadericon Saturday Sweetness – Crummy Fruit Crumble

I haven’t posted a recipe in just about forever.  So I thought I’d share a super-yummy one that I made last week for the hubby and Dad.  It got rave reviews and I apologize for no photos, they ate it rather quickly!

This is based loosely upon a recipe I found in a book I’m reviewing this week over at One Book Shy.

 

The book is a cozy mystery by Anne Canadeo called “A Stitch Before Dying“.

It’s a part of her Black Sheep Knitting Mystery series.  Since many of you are avid knitters and readers, you may be familiar with it ~ if not, check it out.  (I’m not getting anything by telling you about this, I just enjoyed the book.)  Like I’m hoping you’ll enjoy this:

Crummy Fruit Crumble

Ingredients

  • 6 cups thinly sliced apples (I used Fuji, Macintosh, and Delicious varieties)
  • 2 TBsp lemon juice
  • 1 TBsp orange juice
  • 2 TBsp lemon zest
  • 1 TBsp orange zest
  • 2/3 cup white sugar
  • 1/2 cup brown sugar
  • 3 sticks unsalted butter, cut into tiny pieces – keep cold
  • 1 cup flour
  • 1/2 cup uncooked oatmeal
  • 1/4 cup granola
  • 1/4 cup chopped walnuts
  • 3 TBsp cinnamon
  • 2 tsp nutmeg

Preheat oven to 350 degrees.

In a mixing bowl toss the sliced apples with the lemon & orange juices and zests.  Add 3 TBsp white sugar, 5 TBsp brown sugar, 2 TBsp flour, 2 TBsp cinnamon and 1 tsp nutmeg.  If the mixture is still too juicy, add a bit more flour.  Set this bowl aside.

Lightly butter the inside of a 9×12 baking dish or pan.  Be sure it’s deep enough to hold the mixture or you can go with a slightly larger size.  Pour the apples into the pan.

In a large mixing bowl put the chopped up butter, the rest of the flour and both sugars, plus the oatmeal, granola, walnuts.  Add 1 TBsp cinnamon and 1 tsp nutmeg.

I then used my clean, damp hands to knead this mixture until it was completely combined and had started to form into crumbles.  (Since my beloved sister-in-law Cindy gifted me with a stand mixer for Christmas – I can now use that with the paddle attachment instead of my hands!) Sprinkle over the top of the apples and then bake for about 30 minutes.  The crumbs should crisp up and the apple mixture will start to bubble.

It is wonderful served warm with vanilla ice cream or whip cream.  YUMMMMMMM – I’m making myself hungry 🙂

*You can substitute other fruits for the apples – I’m thinking raspberries or peaches – or maybe combined!!  yummmm again..

Let me know if you try this and tell me what you think!

postheadericon Saturday Sweetness – Rum Balls

Yummy treat for the upcoming holidays..

This is a recipe from the ultra-amazing Emeril Lagasse for Food Network.  I’ve had it for several years and it is always a big hit.  Check it out..

Ingredients

  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon ground allspice
  • 1/2 cup dark rum
  • 2 tablespoons light corn syrup
  • 2 1/2 cups finely crushed vanilla wafers
  • 1 cup finely chopped, toasted walnuts

Directions

In large bowl, sift 1 cup of the confectioners’ sugar, cocoa powder and allspice. Stir in rum and corn syrup. Stir in vanilla wafers and walnuts, mix well. Place in refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place remaining 1/2 cup confectioners’ sugar in a shallow bowl.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

postheadericon Saturday Sweetness – Hot Pepper Jelly

Many people have never even heard of pepper jellies!  I discovered them many moons ago when I was a night manager for a local Hickory Farms.  Pepper jelly is one of my ultimate favorites and I made my own for the first time this year.  Yummmm, a little dab of jelly on top of a cracker with cream cheese is fantabulous.

Hot Pepper Wine Jelly
  • 1/2 cup red bell pepper, minced & seeded
  • 2 tbsp jalapeno pepper, minced & seeded
  • 3 hot chili peppers, dried & chopped
  • 1 1/2 cup sweet white wine (I used Moscato)
  • 3 tbsp lemon juice
  • 3 1/2 cups sugar
  • 3 oz liquid pectin (1 pouch)

Have canner, jars and lids clean and prepared.  In a large stainless steel pan, mix peppers, wine and lemon juice.  Add sugar.  Bring to a full boil over high heat.  When the boil can’t be stirred down, add the pectin.  Boil hard again, constantly for 2 minutes.  Remove from heat and skim off foam if necessary.

Quickly pour the hot jelly into the hot jars allowing for about 1/4″ headspace.  Be sure to wipe any residue off the rims before placing the lids on the jar.  Adjust the band until finger tight.

Place jars in the canner, be sure they’re covered completely by water.  Process at a boil for 10 minutes.  Turn off heat and allow to sit for 5 minutes with the lid off of the canner.  Remove and allow jars to cool.

Makes about 7 4-oz jars of jelly.

Enjoy!!!

postheadericon Saturday Sweetness – Strawberry Soup

photo by Krassy/Flickr

I know, you’re going into shock – I’ve gone from posting sporadically to TWO in ONE day!  What is the world coming to.  Well, there’s a story here.  After getting my Anjan review on the way to blogworld, I decided to clean out my files.  I found my long-lost recipe for this luscious, yummy dish – Strawberry Soup.  I haven’t made it in a loooooong time because after trying and experimenting on several different variations of this wonderful treat before hitting on THE ONE, I misplaced/filed it away for safe-keeping 🙂  None of the others I’ve come across really did it for me so I’ve pined until today for this little gem. (I’m practicing being dramatic.)

Anyhoo, since Father’s Day is tomorrow and it IS strawberry season, I thought you might want a little extra something special to prepare for Dad or hubby or yourself/ME.  This is a dish best prepared the day before serving so without further ado….the not-so-secret recipe:

Strawberry Soup

5 1/2 cups ripe strawberries
2 cups water
1 cup sugar
1 cup sour cream
1/2 cup Port wine
1/2 tsp vanilla
1/4 tsp cardamom
Strawberries and/or mint for garnishing
(dollop of sour cream for garnish if desired as well)

Puree strawberries, sour cream, and sugar together.  Mix wine and water in a saucepan, add pureed mixture.  Heat on low and allow to simmer for 1 or 2 minutes.  Remove from heat and add the cardamom and vanilla.  It’s not crucial, but it is best if you allow it to chill overnight so all of the flavors can mingle and set.  When ready to serve, pour into individual bowls and garnish with the extra strawberries, mint, and/or a dollop of sour cream.  Yummy.

So I hope you all enjoy Father’s Day with your loved ones and let me know what you think if you get a chance to try this recipe.

photo by Snapzdc/Flickr

postheadericon Saturday Sweetness – Scottish Shortbread

We’ve been on a bit of a Scottish kick lately (and I’m sure you can tell that I’ve been going through our wedding photos again). Hubby is wanting some haggis (ugh, not my thing thank you very much). My thing is Scottish Shortbread.
Shortbread is pretty much the sweetened version of a Scottish medieval biscuit or bread roll. When we went to the Scottish Games a few weeks ago I snagged some toffee shortbread that was quite tasty! It was good, but I still prefer the basic recipe and I use the one below often, with some variations depending upon what I feel like. I have added walnuts, chocolate chips, dried cranberries, etc. It’s pretty much up to your imagination.

Scottish Shortbread Cookies1/4 cup powdered sugar1/4 cup granulated sugar1 1/4 cup BUTTER (don’t use margarine – 100% butter is the key to the taste) 2 1/2 cups flourHeat oven to 275 degrees F. (I use a food processor to speed this next part up.) Combine the two sugars and process until they are very fine. Cut butter up into about 10 pieces and add to the sugars, pulsing until the sugar granules disappear. Add flour and pulse until the entire mixture is moist and crumbly.Place entire mixture in a plastic bag and press it together to form a dough (mixture will be sticky). Knead lightly until dough holds together well. Remove from bag and shape the dough into little balls, about 1″ in diameter. Place on ungreased cookie sheets about 1 1/2 – 2″ apart. Use a fork or glass bottom to flatten each ball. Bake from 45 minutes to an hour or until the cookies are a pale golden color. When you remove them from the oven, take the cookies off the sheets and place them on wire racks to cool. Will make about 50 cookies.