Sugar Plums

Sugar Plums

We've all heard of them.....now enjoy them!  Sugar Plums will dance in your MOUTH!


Ingredients:

6 oz almond paste (ground almonds)
4 oz dried plums
4 oz dried apricots
4 oz dried figs

(try just buying a bag of trail mix with dried fruit, pick out the coconut and banana chips)

1/4 tsp anise (if you can find seed, otherwise use 1/8 tsp anise extract)
1/4 tsp fennel seeds (ground if you can find it)
1/4 tsp cardamon seeds (ground if you can find it)

1/4 cup powdered sugar
1/4 cup honey

What to do:

If using whole spice seeds, toast the anise and fennel seeds until browned either in the oven spread thinly or in a frying pan on the stove top (don't add oil or fat).  Grind the seeds fine.

Chop the dried fruit and almond paste together by hand or in a food processor until fine (small pieces of fruit will be able to be rolled into balls with the almond paste.)

Mix the powdered sugar with the anise, fennel and cardamon, mix in the honey and finally add the chopped fruit / almond mixture.

Shape into 1/2 - 1 inch balls by hand, dry at room temperature overnight and roll in coarse sugar the next day.  I think coloredsugar like red and green look best.

ENJOY!  I think this is a unique holiday treat as nobody ever has sugar plums at Christmas!

Store in air tight container in a cool, dry place.

Pumpkin Cookies

Pumpkin Cookies

This is my mom's recipe and one of my favorite cookies.  I crave them all year long.

3-eggs
1 1/2 cups butter or margarine
1 cup packed brown sugar
1 cup white sugar

1 large can of pumpkin puree

2 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
4 cups flour

1/4 cup walnuts chopped
1/4 cup raisins

Cream together the butter or margarine with the white and brown sugars.  Mix in eggs one at a time until well mixed.  Mix in pumpkin puree.  Add and mix in baking soda, baking powder, cinnamon and flour.  After this is well mixed (not beaten, just mixed) add the nuts and raisins, this mixture will appear runnnier that regular cookie batter.

Drop by well-rounded tablespoons onto ungreased cookie sheet and bake at 375 deegrees for about 12-15 minutes until cookies are firm to the touch and just browned on the bottoms.

Cool completely.  We always frost ours with store bought cream cheese icing dyed orange.  Adding a teaspoon of orange extract to the icing changes the whole flavor of the cookie and brings out an entirely new taste.

Enjoy

Caramels

Butter Caramels

My family loves this recipe and I hope you will too.  These caramels are easy and some of the best I've ever tasted.  Enjoy.

2-cups sugar
1/2-cup butter
2-cups whipping cream
3/4- cup light corn syrup

Grease an 8 inch square pan or line with plastic wrap or foil (spray the foil with cooking spray or butter)

Heat all ingredients to boiling in a three quart pan on medium heat stirring constantly.

Boil uncovered for about 35 minutes stirring frequently until a candy thermometer reaches 245 degree F.

Remove from heat and immediately spread mixture in pan.

After about two hours, you can cut the caramels into one inch squares wrapping them individually in waxed paper squares.  Kitchen scissors work well if you first cut the caramels into one inch strips and then use the scissors to cut one inch pieces off of the strip.

This recipe is taken from Betty Crocker Christmas Cookies recipe book (no ISBN available).

These caramels will melt in your mouth....Betty Crocker got it right!

Allan

Royal Icing

This is a great icing for cookies.  It travels extemely well when shipping cookies and gives cookies that professional look.

4-cups powdered sugar
3-tablespoons meringue powder
1/2-teaspoon extract (vanilla, almond or orange work best)
1/2-cup warm water

Mix all ingredients in a bowl by hand until combined then use an electric mixer and mix on medium until fluffy but dense.  When tinting, use gel style food coloring.

This recipe is a common recipe and not one of my own...I cannot take credit for it but it does work very well.

Allan

Coconut Creme Pie

Coconut Creme Pie

I was just hungry for coconut creme pie one day and put this together.  Feel free to experiment and leave a comment letting everyone know how your pie turned out.

1-can creamed coconut  (not light) (usually found in the ethnic section of your grocery store)
1/2 cup corn starch
1 cup milk
1/4 to 1/2 cup shredded / sweetened coconut
2 tbls butter
2 egg yolks (reserve the whites for meringue)
1 tbls vanilla extract
1/2 cup sugar

Place creamed coconut, corn starch, milk, vanilla and sugar in a medium sized pan.  Heat on medium heat stirring constantly until the mixture thickens and begins to boil.  Once boiling, remove from heat and add butter.  Whisk the butter until completely melted and evenly distributed.  Add the egg yolks quickly and whist thoroughly until completely incorporated.
Allow the mixture to cool ten minutes and pour into a pre-baked pie shell filling the shell to the top.  Refrigerate until completely cool (about 2 hours).
Make meringue (see my recipe for lemon meringue pie), top the pie, brown in the oven and serve.  Refrigerate leftovers.

Let me know how you like this recipe by commenting.  I will feature you in my blog! Happy baking!

Orange Meringue Pie

This is an adaption to the lemon meringue pie on this blog.  I thought, if I can use lemon juice, why not orange juice or nearly any juice for that matter.  I tried it today and we loved the results. VERY UNIQUE!



I have to give credit to the following cookbook for the recipe for lemon meringue pie.  I highly recommend getting a copy if you can. All recipes I've tried work and are delicious.  Cooking a commonsense guide , Murdoch Books,
(ISBN 174045-171-6).

Orange Meringue Pie

Filling:

1 cup sugar

1/2 cup cornstarch

2 tsp. grated orange peel

3/4 cup frozen orange juice concentrate 

2 oz butter (I use about two tbls.)

3 egg yolk (save the whites for the Meringue)

Meringue:

3 egg whites

1/2 cup sugar

I also add about 1/8 tsp. of cream of tarter to help meringue with structure

Preheat oven 415 degrees. Bake a pie crust (deep dish works well) for 7 minutes until cooked and set.

Filling-

Combine sugar, cornstarch, orange peel, orange juice and 1 1/2 cups water in a saucepan.  Mix with whisk until well blended.  Cook over medium heat stirring constantly until the mixture turns thick and begins to boil.

Add the butter and stir over medium heat for one minute until the butter is incorporated.

Remove from heat and add egg yolks one at a time stirring them in quickly to avoid the eggs cooking from the heated filling.  Be sure each egg is well mixed in before adding the next.

Allow the filling to cool and then spread in the pre-baked pie shell.  Placing a piece of waxed or parchment paper over the top of the filling while it cools will help prevent a "skin" from forming.

Meringue-

Prepare this while filling is cooling.

Put the egg whites in a mixing bowl and begin mixing on high speed.  Add the cream of tarter if you are using it.  Slowly add 1/2 cup of sugar while mixing on high speed.  Continue mixing the egg whites until they form stiff peaks.  This will be achieved when you can pull the stopped beaters out and the meringue stands up stiffly: about six minutes of so.

Spread the filling into the pie shell.  Evenly spread the meringue over the top of the pie all the way to the crust edges.  Bake at 415 degree for about 5 minutes until the meringue begins to brown.  Cool before serving.

This is a basic recipe for lemon pie in the book and I have altered it to incorporate oranges into the recipe.  It is delicious!!! I have altered the wording of the original recipe slightly. Comment and let me know how it worked out for you or if you have a great addition to this recipe.

Allan

Homemade Gravy

Pan Dripping Gravy

Homemade gravy from pan drippings.  This is so easy to do, always has great results and is so savory that you will NEVER go back to using corn starch or instant!!!!

This recipe is basic and works by thickening broth or pan drippings with an equal mixture of fat and flour that is cooked and then mixed with the broth or drippings. Real butter is recommended although you can use the fat from the pan drippings.

You will need:

2- cups of pan drippings.  Drain off all of the drippings adding enough chicken or turkey (or beef) broth to make two cups.

4-tablespoons butter

4-tablespoons white flour

Let drippings sit in a cup or measuring cup for about 10 minutes until most of the fat collects at the top.  Pour off or skim off most of the fat leaving maybe a tablespoon on the broth.

Melt the butter in a saucepan and whisk in the flour stirring quickly to and thoroughly to avoid lumps.  Cook over medium heat for about 4 to 5 minutes.  The mixture will darken slightly which is fine.  This mixture is often referred to as a roux and can be used to thicken any broth to make gravy.  The longer you cook this roux, the darker it will get.  Four to five minutes is time enough for the flour molecules to mix well with the fat and begin to expand.

At the four or five minute mark slowly begin adding about 1/2 cup of the broth and continue to cook over a medium flame stirring quickly to avoid lumps. After the initial broth is mixed in and lump free add the rest of the broth and continue to cook until the mixture thickens.  It will reach a point where it will not get any thicker while cooking (about three to four minutes) and it is done. Serve immediately.

Points to remember:

*It takes about 2 tablespoons of roux to thicken one cup of liquid.  Three tablespoons will make it thicker.  Two per one works best in my opinion.

* When thickening with this mixture or even corn starch (not recommended) you avoid lumps by always mixing one cold item and one hot item such as cool broth and hot roux.  Trying to mix both together while hot will cause lumps.

*Keep in mind that the gravy will now thicken as it cools.

*Pan dripping make the most flavorful gravy especially if the bird (or roast) was cooked with vegetables or stuffing with it as the spices add to the flavor. However, you can make gravy out of canned broth or even reconstituted bullion.

This is VERY inexpensive so try it ahead of time with a can of broth so that you are confident on Thanksgiving or Christmas Day.

Please let me know what you think about the recipe...comment.

Happy Holidays,

Allan

Lemon Meringue Pie -- Strawberry Lemon Pie

I have to give credit to the following cookbook for this recipe.  I highly recommend getting a copy if you can. All recipes I've tried work and are delicious.  Cooking a commonsense guide , Murdoch Books,
(ISBN 174045-171-6).

Lemon Meringue Pie

Filling:

1 cup sugar

1/2 cup cornstarch

2 tsp. grated lemon rind

3/4 cup lemon juice (bottled works just fine, otherwise you will need about 6 or more lemons)

2 oz butter (I use about two tbls.)

3 egg yolk (save the whites for the Meringue)

Meringue:

3 egg whites

1/2 cup sugar

I also add about 1/8 tsp. of cream of tarter to help meringue with structure

Preheat oven 415 degrees. Bake a pie crust (deep dish works well) for 7 minutes until cooked and set.

Filling-

combine sugar, cornstarch, lemon rind, lemon juice and 1 1/2 cups water in a saucepan.  Mix with whisk until well blended.  Cook over medium heat stirring constantly until the mixture turns thick and begins to boil.

Add the butter and stir over medium heat for one minute until the butter is incorporated.

Remove from head and add egg yolks one at a time stirring them in quickly to avoid the eggs cooking from the heated filling.  Be sure each egg is well mixed in before adding the next.

Allow the filling to cool and then spread in the pre-baked pie shell.  Placing a piece of waxed or parchment paper over the top of the filling while it cools will help prevent a "skin" from forming.

Meringue-

Prepare this while filling is cooling.

Put the egg whites in a mixing bowl and begin mixing on high speed.  Add the cream of tarter if you are using it.  Slowly add 1/2 cup of sugar while mixing on high speed.  Continue mixing the egg whites until they form stiff peaks.  This will be achieved when you can pull the stopped beaters out and the meringue stands up stiffly: about six minutes of so.

Spread the filling into the pie shell.  Evenly spread the meringue over the top of the pie all the way to the crust edges.  Bake at 415 degree for about 5 minutes until the meringue begins to brown.  Cool before serving.

*** Here is what I do sometimes to make the pie unique.  I like to add about two big tablespoons of strawberry jam to the hot filling to make strawberry-lemon pie. 

This is the basic recipe in the book and it is delicious!!! I have altered the wording slightly.  You will love this pie!  Comment and let me know how it worked out for you or if you have a great addition to this recipe.

Allan

Roasted Vegetables

Roasted Vegetables

This isn't really as much of a recipe as it is a dish recommendation.  I make these each year for Thanksgiving and other big dinners and everyone loves them. Very simple and savory.

Use whatever amount of the following veggies that you need to serve your guests.  These are the ones that I find work well together and that everybody likes:

Carrots (cut into pieces about an inch to two inches long)
Cooking onions (quartered and left in large pieces)
White button mushrooms

*****OPTIONAL*****
Fennel (one bulb quartered and cut up into one inch pieces)


Wash and clean vegetables appropriately trimming mushrooms as needed.

Toss cut up veggies in a tablespoon or two of olive oil, season with a sprinkle of salt and pepper to taste.

Roast uncovered at 350 degrees until the carrots are soft.  Serve hot.  If cooked ahead of time, reheat in the microwave just before serving.

Please let me know how you liked this recipe!!!! I will feature you on my blog!

Allan

Chicken Soup - Homemade

My family and friends love this recipe. They ask me to make it all the time.  There is nothing like homemade chicken soup this time of year.

1/2 to 1 pound of chicken cubed (about two raw breasts)
2-quarts canned chicken broth (this is just easier and boiling down a chicken)
3-stalks chopped celery
3-large carrots, peeled and sliced
1-medium to large onion, diced
1/8 tsp. poultry seasoning
4-chicken bouillon cubes
1-can mixed vegetables or 1 1/2 cups frozen vegetables
2-cups dry egg noddles (or your favorite bagged noodles)
salt, pepper and garlic powder to taste

Mix chicken (raw), celery, onions, chicken broth, poultry seasoning, salt and pepper in a large pot and bring to a boil.  Boil until the celery and onions are tender and then add sliced carrots and canned mixed vegetables and noodles.  Cook until carrots and noodles are tender.

Allan

Spider Web Candied Apples

These candied apples (candy apples) look as if there are spider webs all over them.  The webbing is the candy coating dripped and strung over over the apples after they are dipped.  Have fun!

Wash, dry and insert sticks into 6-7 crisp or firm apples (granny smith, gala or honeycrisp).

2-cups white sugar
1-cup light corn syrup
1 1/2- cups water
6-7 drops of any color food coloring you want - purple, green and orange make great Halloween apples
optional:
1/8 tsp of ground cloves
1/2 tsp of cinnamon

Mix all incredients (except apples) in a saucepan.  Bring to a boil and turn heat down maintaining a boil.  Insert a candy thermometer and boil until the temperature reaches 285 degrees. Just about "hard crack" stage.  Stir occasionally with a whisk during cooking.

As soon as 285 degrees is reached, remove from heat and quickly roll the apples in the mixture coating apples completely and place on waxed paper or a flexible cutting board. After the apples are all coated, spoon left over coating over the apples in a stringy manner being sure to include "webbing" on the stick.  Work quickly as the coating will begin to harded quickly as you string it.

Makes about 6-7 small to medium apples

Allan

Escallopped Chicken - handed down recipe

                             Escalloped Chicken

2- cups cooked chicken meat or meat pulled from one cooked chicken

dressing:
4 1/2 cups cubed bread dried
1 1/2 tsp sage
1/4 tsp pepper
1-egg
1/2 cup chicken broth

sauce:
1 3/4 cups milk
3-additional eggs
1/2 cup flour
1/3 cup chicken broth
salt and pepper to taste

Mix dressing ingredients uncooked adding the egg last and mixing until ingredients are combined well (this can be done by hand).

Cook sauce ingredients in a sauce pan until thick and smooth stirring to ensure eggs incorporate thoroughly.

Grease an oven safe casserole dish and layer dressing and chicken alternately starting with a layer of dressing on the bottom and pouring a portion of the sauce over each layer ending with a layer of sauce on top.

Bake at 350 degrees until light brown on top.  Use a meat thermometer and use the guide for chicken to ensure proper temperature and a safe product.

Allan

Homemade Stuffing - Savory Holiday Stuffing

This is my mother's famous recipe-We'll call it Jeanette's Famous Stuffing

2-large loaves of white bread, torn apart or cubed and dried (about 2 days at room temp, or 1/2 hour oven)
1-medium onion
2-3 stalks celery
3 small or 1 large can chicken broth or 4 cups chicken/turkey broth from giblets
2-tsp rubbed sage
2-tsp poultry seasoning
1-stick real butter
salt and pepper to taste

In a large pan bring chicken broth, butter, onions and celery to boil and cook on slow heat until the celery and onions are tender; about 10-15 minutes

In a large bowl, add bread and sprinkle evenly with the sage and poultry seasoning.

Pour hot broth with the onions and celery evenly over the bread and mix as you pour just enough to evenly coat the bread (you can add more broth if necessary to moisten the bread).  The stuffing should be moist but not mushy. Slightly hard or solid on the inside of the pieces is desired as the remaining moisture will slowly seep in especially if the stuffing is cooked in the bird.

If stuffing a chicken or turkey, my mother fills the bird's cavity with hot stuffing and immediately cooks the bird until done.  This makes the best stuffing in my opinion as the juices from the turkey are absorbed for added flavor. 

If cooking the stuffing separately, bake until the consistency is to your liking.  Remember, everything is already cooked and all you are doing is baking away some of the moisture while leaving all of the flavor at this point.

According to television chefs, if stuffing a bird, heat the stuffing in the microwave until piping hot so that it does not keep the inside of the bird cold while the bird is in the oven and never stuff the bird and then refrigerate without cooking immediately.

People ask my mother for this recipe constantly. I think once you try it, you'll never make stuffing differently.  Simple but oooh sooo savory.

Allan

Apple Pie - My Favorite Recipe

Apple Pie

make or buy a two layer pie crust

5-6 Granny Smith apples (or other sturdy, hard apples)
1 cup white sugar
1/2 tsp cinnamon
1/2 tsp allspice
pinch of ground cloves
2 tbls of butter
____________
1 tbls of corn starch

peel, core and cut apples into slices

place apples, sugar, butter, spices and two table spoons of water into a large sauce pot and heat on medium to high heat on top of stove

cook until the the apples begin to soften. drain off all but about two table spoons of liquid and add the corn starch by sprinkling it in and stirring to avoid clumping.

pour apples into unbaked pie shell, add top crust, pinch sides, brush with egg wash (beaten egg) or milk if you like

Bake at 375 degrees until the upper crust turns dark golden brown.  Let cool before serving.

Allan

No-Bake Cookies - The Kind They Used To Make In School

                                 No Bake Cookies   

1 1/2 cups white sugar
1/2 cup EVAPORATED milk
1-stick of butter or margarine
4-table spoons cocoa (unsweetened)
1-tsp. vanilla
_____________

3/4 cup of peanut butter (smooth or crunchy)
3 cups of QUICK OATS (sometimes called minute oats as they are softer than regular oats)

Directions:

Place in a sauce pan: sugar, milk, butter, cocoa and vanilla    
Bring to a boil on high heat and boil for EXACTLY 4 minutes! **Do Not Stir even though you want to**
Take off of heat and add peanut butter until it is thoroughly mixed in
Add the oats and mix thoroughly
Drop by spoon full onto waxed paper or a cookie sheet and let cool completely

****Do Not Refrigerate--The cookies will become wet and sticky****

My favorite cookie!

Allan

Sugar Cookies- Cookie Cut-Outs

                            Sugar Cookie Cut-Outs

1-Cup of white sugar
1/2 cup of butter

Blend sugar and butter together until creamy.

1-egg (blend into the butter and sugar)

Add:
2-21/4 Cups of flour
2 tsp. of baking powder
1/2 tsp. salt
1/2-1 tsp vanilla
1/8 tsp of cream of tartar is optional (I believe it helps the cookies stay moist longer)

Mix well and divide into two portions.  Chill in refrigerator for 1-2 hours (this helps the fat in the mix to become hard again therefore, helping to prevent "spreading" of the cookies while baking.

Cut out cookie shapes (hint: for some reason Halloween shapes taste the best!)

Bake at 375 degrees for about 8-10 minutes until the bottoms are just lightly browned. Frost and enjoy.

Allan        *This is my grandmother Julia's recipe*

Witche's Brew - Halloween Cider

I love this stuff and it's a hit at Halloween parties!

This recipe is for one gallon of cider. Double it, triple it, make as much as you need. Leaving the whole ingredients in the cider while you or guests ladle it out into cups makes this a much more festive (scary looking) drink. Plus, guests get little "surprises" in the bottom of their cups!

1-gallon fresh apple cider from the grocery store or farm market (buy local if you can)
3-cinnamon sticks or one teaspoon ground cinnamon
1-2 star anise
7-cloves or 1/4 teaspoon ground cloves
10-pepper corns or a pinch of black pepper
1/4 cup brown sugar (taste first before adding sugar...it may be sweet enough)

Optional:
Juice or peels from one lemon or orange (to taste)
Hand full of raisins (add nothing to flavor but look great)
Dried fruit such as apricots, pineapple, mixed dried fruit, etc. (once again, looks great in the steaming pot)

Mix everything in a suitably sized pan or stock pot and heat to just under boiling.  Making this a couple of days ahead of time, chilling it in the refrigerator and then re-heating as needed will help the flavors seep into the brew. Serve hot or cold. Warn guests if you leave the whole spices in so as to avoid a choking hazard and certainly ensure children do not get whole spices in their drinks if they are served. I'm not certain whether making this in advance will promote fermentation and alcohol production as this is not the inent so "brew" responsibly!

Allan