Posts Tagged ‘Saturday Sweetness’
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:
- 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!
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..
- 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
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.
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.
- 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.
|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:
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|
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.
3-3/4 cup (l lb. box) C&H Pure Cane Powdered Sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla
1/3 cup butter or margarine (2/3 stick), softened
Combine all ingredients in bowl. Beat until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.
Enjoy your Saturday!
Preheat oven to 350 degrees. Spread cherry pie mix into a 9×13″ pan. Layer the pineapple over the top of the cherry mix. Sprinkle the cake mix over the top of the fruit. Pour water over the entire pan and sprinkle the nuts on top. Bake at 350 degrees for 45 minutes.
Mom notes that you can add whip cream or a scoop of ice cream on top for an extra jolt of yummy. Voila! A super easy, super fast-disappearing dessert treat! (Only one pan to clean up too – my kind of recipe Mom!!)
PS> I’ve made this with blueberry pie mix too, it’s pretty tasty as well!
I have developed quite the fondness/addiction to ginger. I’ve always loved ginger ale, gingerbread cookies and other gingery goodies, but this new-found craving is for the candied or crystallized ginger. We go to a great sushi place (I’m not really that adventurous – I mostly eat the crab rolls and the GINGER) where the waitress recognizes me and always brings out an extra serving or two of their own ginger. Yum.. I have been anxiously waiting for my ginger roots to be ready to harvest & I think they are there! While waiting I’ve been gathering ideas on how I’m going to prepare them. I’m not too sure I want to boil the root as it seems like it would leech some of the properties from it that I’m trying to preserve. Sooo… in digging around in my recipe/note box, I came across this little recipe that I’m going to try this week. It has the promise of actually giving me two very usable ginger products – crystallized ginger & ginger honey. (I’m sorry that I didn’t note where I obtained the recipe so I can give the credit due.)
Raw Candied Ginger
· Peel washed ginger root and cut into slices about 1/8 inch thick
· Place the slices in a large canning jar & cover with honey
· The honey will start to become very thin & watery after about 30-45 minutes, drain the watery honey off & pour it into another jar (be sure to save it)
· Pour more honey into the original jar with the ginger slices & cover them again, repeat the above procedures another 4-5 times until you no longer get the watery honey
· When the honey is no longer pulling the water from the ginger, remove the slices from the jar and lay them on a sheet of waxed paper in the fridge.
When dry, the slices can be placed in a jar or other contained and kept in the fridge. They should keep for a few months as long as kept cold. The ginger-honey can be used as a syrup or to sweeten other goodies.
I will let you know what my experiment brings! Hopefully lots of sweet gingery yumminess..
This recipe is from Martha Stewart. I really, really LOVE ginger so I was very happy to find this yummy treat.. I wish I would have had this recipe when my Grandma was still alive. Lemon and gingerbread cookies were two of her favorite treats. I used to make her some flaky little lemon cookies and we always had gingerbread cookies on hand. To have them combined into one delicious cookie would have been a definite staple for her 4 o’clock teatime!
2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger (crystallized will work too)
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners’ sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water
Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes.
Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined.
Add flour mixture, and then beat on medium-low speed until dough just comes together.
Shape dough into two “logs” about 2″ diameter. Wrap tightly in plastic. Refrigerate for at least 1 hour (or up to 3 days).
Preheat oven to 350 degrees. Remove 1st log from fridge & slice it into 1/4″ thick rounds. Place the rounds 1/2 inch apart on parchment-lined baking sheets.
Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
Whisk confectioners’ sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)
~ I hope you enjoy these cookies as much as I do and that they can become a part of your tea time as well!