Bobbie Biscuits

Last week, our friend Bobbie passed on her recipe for successful fluffy, flaky, high rise biscuits.  We tried them right away (a great accompaniment to fried chicken) and had really good results.  They doubled in height when baking, had a lovely soft texture, and a nice, mild flavor.  High and mighty!  The odd ingredient here is the cream of tartar, which I have never used in making biscuits before.  Did not affect the taste in any negative way, but something sure worked well for getting these to rise.  (Val & Beka – if you give this recipe a try up here this summer, let me know how they work for you.)

I hope you try and enjoy.

Have a good weekend, friends.  Sure is nice having computers change the clocks for us automatically.  And yes, sure enough, it’s snowing here again…

Bobbie Biscuits

In a large bowl, combine:

            2 cups white flour

            1 cup whole wheat flour

            4 ½ teaspoons baking powder

            2 tablespoons sugar

            ½ teaspoon salt

            ¾ teaspoon cream of tartar

Cut in:

            ¾ cup butter or margarine

Then fold in:

            1 egg, beaten

            1 cup milk

Stir together gently until just combined, keeping mixing to a minimum.  With lots of flour on your hands and on the counter, knead together very lightly, and then pat down to a thickness of 1 inch.  Cut biscuits (I use the rim of a pint canning jar) and place on doubled baking sheet.  Bake at 450 degrees for 12 – 14 minutes.

I hope you try and enjoy.

Heavenly Fish

Start by mixing up the sauce in a small bowl:

            2 tablespoons lemon juice

            ½ cup parmesan cheese

            ¼ cup melted butter

            3 tablespoons mayo

            3 tablespoons chopped green onion

            Fresh ground pepper

Then cook the fish. Place fish fillets in a buttered baking dish, about 9 x 12”.

Squeeze the juice of one lemon over fish.

Broil 4-6 minutes or until no longer transparent.

Remove from heat.

Spread sauce mixture over fish.

Broil 2-3 minutes or until golden brown.

Heart shaped biscuits and steaming sausage gravy

A good, hearty Sunday morning breakfast, and one of the boys’ favorites. 

I’ve been on a mission to find the best recipe for homemade biscuits.  With all this flour, I refuse to resort to buying those that come in a can, though they are cheap and easy. 

In my quest for the perfect biscuit, I am up against a few added challenges due to the altitude and my preference for making breakfast on the old wood cook stove. After many attempts, none with the results I desired (though the boys have been enjoying my various and frequent tries), I turned to a fellow “high altitude” back country baker for her favorite biscuit recipe.  The results were the best yet.  The boys found them especially tasty.  So, following is a “guest post” recipe for biscuits, thanks to Valerie, followed by my old faithful simple recipe for sausage gravy.  I hope you try and enjoy.

Biscuits and gravy with Val's biscuit recipe

Valerie’s Biscuits

In a large bowl, combine:

          2 cups flour

          4 teaspoons baking powder

          1 teaspoon salt

          2 tablespoons sugar

Cut in:

          1/2  cup Crisco

Add:

         1 large egg

         2/3 cups milk

Mix together just until blended. Do not over mix. On a heavily floured surface with well floured hands, pat out dough to about ½ – ¾ of an inch thickness.  Cut with the rim of a small canning jar (or heart shaped cookie cutter if you’re feeling so inclined), and place on a baking sheet fairly close together. Bake in a good, hot oven (if using a gas or electric oven with proper gages, preheat to 425 degrees) for 15-20 minutes.

(thank you, Val!)

yes, I'm a sucker...

Breakfast Sausage Gravy

This is good on fried eggs, hash browns, and even toast.

In a medium iron skillet, melt:

            1 tablespoon butter

Add, and cook until brown:

            1 pound bulk breakfast sausage (you can use crumbled bacon, or diced ham with good results as well)

Stir in:

          3 tablespoons flour

Slowly add, while stirring over medium/high heat:

            2 ½ cups milk

            1 chicken bouillon cube

Stir until boiling and thickened, then sprinkle liberally with:

            Fresh ground pepper

I know this photo is completely unrelated to the recipe, but we ate all the brownies before I thought to take a picture... so I thought I'd share this cutie with you instead.

Guest recipe post today!  And really from a guest. That is, a guest visiting up here at the ranch just last week.  Karen brought a plate of these brownies with her and kindly shared them with us.  Sorry, no picture, as we consumed them all quite rapidly.  But I requested the recipe so we (OK, I!) could make more.  Here’s Karen’s recipe. These are good.  I hope you try and enjoy.  I know I will.

Karen’s White Brownies

1 cup plus 2 tablespoons all purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 Cup butter
3/4 Cup packed light brown sugar
1/2 tsp vanilla extract
1 large egg
3 bars (6 oz) Nestle Toll House Premier White Baking Bars, chopped (Karen used white chocolate morsels, and I’d probably do the same – they were perfect)

Preheat oven to 350 degrees.  Grease 9-inch square baking pan.

Combine flour, baking powder and salt in small bowl.   Beat butter, sugar and vanilla in small bowl until creamy.  Beat in egg.  Gradually beat in flour mixture.  Stir in baking bars.  Press into prepared pan.

Bake for 18-22 minutes or until golden brown.  Cool in pan on wire rack.

Chocolate Truffles under the bouquet

Uh oh.  Did you forget today was Valentine’s Day?  Forget to get or do something special for your sweetheart? 

Better get baking.

Here are two recipes that can save the day.  Chocolates.  Real quick and simple. 

Say, did anyone notice the bouquet?  No, that’s not a new one from today; it’s an old picture from December (see the post entitled Bouquet for more on that story).  However, as for gifts this Valentine’s Day, stay tuned for the next post…

In the meanwhile, happy Valentine’s Day to you all, and I hope you’ll try and enjoy these recipes.

Dark Chocolate Truffles

In a double boiler, combine:

            2 cups semi sweet or dark chocolate chips

            6 tablespoons butter

            1/3 cup heavy whipping cream

Cook over medium heat, stirring regularly, until all ingredients are melted together and smooth.

Remove from heat and stir in:

            1 teaspoon vanilla

Let cool until it begins to harden up.  This can take a few hours, even in the fridge.  But don’t let it harden completely…

Now you’ll want to form the “dough” into balls, each under an inch in diameter, by rolling in between your palms.  Drop each ball into a pan with about 2/3 cup unsweetened cocoa powder, roll the balls around until complete coated.

Fudge

Fudge

In a heavy pot over medium heat, combine:

            1 ½ cups sugar

            2/3 cup evaporated milk

            2 tablespoons butter

            ¼ teaspoon salt

Bring this mixture to a boil, stirring constantly, and keep at a full rolling boil for four minutes, continuing to stir constantly.

Then add:

            2 cups marshmallows (full sized marshmallows are difficult to measure so I press them down firmly in the measuring cup to make sure I have a good two cups)

Continue stirring over medium heat, and cook for another two minutes or until the marshmallows are mostly melted into the milk/sugar mixture.

Remove from heat and stir in:

            1 ½ cup chocolate chips

            1 teaspoon vanilla flavoring

Stir until smooth and completely combined, then pour into a small baking pan, 8” x 8” which has been lined with aluminum foil.  Smooth out and allow to cool completely, then cut into 1” squares.

Our experiments with baking Biscotti

Over the holidays, a friend sent a bag of home baked biscotti up this way.  For those who have never had, biscotti are a dry, twice baked Italian cookie best served with a cup of hot black coffee.

They did not last long. 

I remember baking these, many varieties, year ago, and distributing them for Christmas presents.  It’s been a while since I’d made any myself, but after the three of us enjoyed the little gift bag we received so much, I figured it was time I tried again. 

Here are a couple recipes that we tried this past week.  The cookie jar is empty once again; time to try some new ones, so I suppose that means these went over pretty well.  Best part about these, besides the wonderful dry crunch, is that they are very easy to make.  Experiment with what you can put in them, depending on what you have on hand – keep it simple with just toasted almonds, or get more fancy with orange zest, dried cranberries and pecans.

I hope you try and enjoy.

Biscotti with macadamia nuts and white chocolate chips

In a medium bowl, mix together until smooth and creamy:

            1 stick butter, softened

            1 cup white sugar

Stir in:

            3 eggs

            1 teaspoon vanilla flavoring

            1 teaspoon almond extract

Then combine and stir in the following:

            3 ¼ cups flour

            1 tablespoon baking powder

            ½ teaspoon salt

            1/8 teaspoon nutmeg

Finally, stir in the “mix ins,” in this case, I used:

            1 ¼ cups toasted macadamia nuts (to toast the nuts, put them in the hot oven single layer on a baking sheet for about 5 minutes or so)

            1 ¼ cups white chocolate chips

I used my hands to finishing the mixing to evenly distribute the “mix ins.”

Then divide the dough in two, and with each half, on a cookie baking sheet, with your hands, form a log about the length of the cookie sheet and almost half the width, and about ½ inch thick.  Bake these in an oven preheated to 375 degrees for about 20 minutes.  Take them out right before golden brown on top.  I found if I waited until browning, they would crumble and be too delicate at the next stage (though they still turned out tasting mighty fine).

On the cookie sheet with a sharp knife or the edge of a metal spatula, cut each baked log into the “cookies,” resulting in long wedge shapes each about 1 inch wide.  Spread them out on the cookie sheet and put them back in the oven, and bake for another 6-8 minutes, now until they are golden brown.  Remove from heat and cool on a wire rack.

Biscotti dough spread out in pan before the first baking

 Biscotti with toasted pecans and dark chocolate chips

In a medium bowl, mix together until smooth and creamy:

            1/3 cup vegetable oil

            ¾ cup white sugar

Stir in:

            2 eggs

            1 teaspoon vanilla flavoring

            1 teaspoon almond extract

Then combine and stir in the following:

            2 ¼ cups flour

            1 teaspoons baking powder

            ¼ teaspoon salt

            1/8 teaspoon nutmeg

Finally, stir in the “mix ins,” in this case, I used:

            1 cups toasted pecans nuts (to toast the nuts, put them in the hot oven single layer on a baking sheet for about 5 minutes or so)

            1 cup dark chocolate chips

I used my hands to finishing the mixing to evenly distribute the “mix ins.”

Then divide the dough in two, and with each half, on a cookie baking sheet, with your hands, form a log about the length of the cookie sheet and almost half the width, and about ½ inch thick.  Bake these in an oven preheated to 375 degrees for about 20 minutes.  Take them out right before golden brown on top.  I found if I waited until browning, they would crumble and be too delicate at the next stage (though they still turned out tasting mighty fine).

On the cookie sheet with a sharp knife or the edge of a metal spatula, cut each baked log into the “cookies,” resulting in long wedge shapes each about 1 inch wide.  Spread them out on the cookie sheet and put them back in the oven, and bake for another 6-8 minutes, now until they are golden brown.  Remove from heat and cool on a wire rack.

And a warm thank you to J. Ruth Kelly for sharing a bit of sunshine today!

Icicles on a spruce tree looking up Ute Creek

So we were dumped on this week.  Long anticipated and well welcomed here.  Elsewhere in the Rocky Mountains is receiving winter’s wrath today. Storms are scattered throughout the country from west to east.  It is expected, in lesser or greater amounts, every year.  We have little excuse to be taken by surprise.  It is winter.

Closed roads, power outages, and communications down.  These things happen randomly, every year, across the country, at the whim of the weather.  We know few who have never experienced a part of it, in one way or another.  We know better than to think it couldn’t be me, it wouldn’t be here.

That pantry better be stocked.  Sure, maybe you don’t need 300 pounds of flour, but a few extra canned goods don’t take up that much space. Even when we’re down to the bare minimum, we can usually come up with something good to eat.  Get creative.  Think warm and comforting.  Think SOUP.

Here are three recipes for simple to make soups that can be made with canned goods and/or a few remaining items in the fridge.  Don’t hesitate to think of replacements. When we don’t have everything a recipe calls for, look around, substitute, and chances are, you won’t go wrong.

Carrot soup

Carrot Soup

In a heavy large sauce pan or medium soup pan, heat:

            2 tablespoons butter

            ¼ cup olive oil

Add:

            1 onion, diced

            1 ½ pounds (less is fine if that’s all you have) carrots, diced

Cook over medium/high heat for about 8 minutes, stirring occasionally.

Then add:

            4 ½ cups vegetable or chicken broth

            ½ teaspoon ground ginger

            ½ teaspoon garlic powder

            a dash of nutmeg

Continue to cook over medium/high heat until the vegetables soften, about 10 or 15 minutes.

Stir in:

            Fresh ground pepper

            1/3 cup sour cream

Puree the soup in batches in a blender (yes, even I pull out the power tools for this job when I have power – otherwise, use a ricer).  Salt to taste.

Oyster bisque

Oyster Bisque

In a medium soup pan, melt:

            2 tablespoons butter

Add, and sauté until soft:

            1 onion, diced

            1 stalk celery

Stir in:

            1 tablespoon flour

Then add:

            2 8-oz cans whole oysters, juice and all

            3 – 4 cups chicken broth

            1 teaspoon parsley

            ½ teaspoon thyme

Cover and simmer for 10 minutes, stirring occasionally.

Then add:

            2 cups heavy cream (or a can of evaporated milk)

            Fresh ground pepper

            A dash nutmeg

Heat back to a simmer, remove from heat, and puree soup in batches in blender or ricer.

Salt to taste.

Tomato basil soup

Tomato Basil Soup

In a medium soup pan, cook, stirring occasionally, until soft:

            ¼ cup olive oil

            1 onion, diced

            3-4 cloves garlic, chopped

Then add:

            2 cans diced tomatoes

            ½ cup white wine

            3 cups chicken broth

            ¼ cup fresh basil leaves, or 2 tablespoons dried, or a few dollops of pesto

            A pinch of cayenne pepper

            Fresh ground pepper

Bring to a simmer, stirring occasionally, and cook uncovered for 10 – 15 minutes.

Then add:

            2 cups ripped up sliced bread, or any stale leftover bread

Cook for another 5 minutes, then let sit for abut 15 minutes.

Stir in:

            ¼ cup grated parmesan cheese

Salt to taste.

Bleu cheese crisps

Funny the things we take the time to do as we prepare for an upcoming move.  Like flip through my recipe files, folders filled with newspaper clippings, torn magazine pages, and hand written notes.  Surely I don’t want to move all these random pages…

These recipes have amassed from those I have collected over the years, some that have simply caught my fancy, and well as many others have contributed. Shared recipes are like recollections of times together; each one may have a story attached, or bring back a memory of a certain time and place.  I suppose that’s why I enjoy sharing them with you.

So, today I’d like to share a few recipes found in my “appetizers” folder.  All are tried and true.   Simple and tasty treats to enjoy before a meal, or for a special occasion or party.  Some I have discovered myself; others have been shared by others, passed on at my request. I hope you will try and enjoy.

Bleu Cheese Crisps

With a fork, combine well in a large bowl:

            ¼ cup butter softened

            1 tablespoon onion grated

            ¾ cup bleu cheese crumbled

            ½ cup cheddar cheese grated

            ¾ cup flour

With your hands, roll the dough into 1 inch balls.  Place on an ungreased cookie sheet.  Flatten each slightly and mark with the back of a fork. Bake for about 10 minutes in a hot (45 degrees) oven.

Smoked Salmon Ball

With a fork, combine well in a medium ball:

          One package cream cheese

          1 can salmon, drained with bones and skin removed

          1 bunch green onions, minced

          2 tablespoons lemon juice

          1 teaspoon liquid smoke

          Dash red pepper sauce

Chill this mixture until firm in a small bowl lined with plastic wrap.  When firm, shape into a ball, remove plastic wrap, and roll in:

            Chopped walnuts and/or parsley

Serve with crackers or chips.

Stephanie’s Bean Dip

In a medium bowl, mash together with a fork or wooden spoon:

            2 cans cooked black beans

            3-4 cloves minced garlic

            1 minced jalapeño pepper

            1 can diced green chilies

            1 tablespoon olive oil

            1 teaspoon Worchester sauce

            1 teaspoon lemon juice

            Salt to taste

Jane’s Cheese Krispies

In a large bowl, combine together well with a fork:

            2 cups flour

            ¼ teaspoon cayenne pepper

            2 sticks margarine or butter, softened (I use one of each)

            2 cups sharp cheddar cheese shredded

            2 cups Rice Krispies cereal

With your hands, roll dough into 1  inch balls and flatten with a fork.  Bake at 350 degrees for 15 – 20 minutes until lightly brown.

Karen’s Warm Mix Dip

In a large cast iron skillet, brown:

            1 package bulk sausage

Then mix in:

            1 package cream cheese

            1 can diced green chilies

            1 can diced tomatoes (drained)

Sprinkle the top with:

            ½ cup grated cheddar cheese

Bake until bubbly and browning on top.  Best served with Frito scoop chips.

Peanut brittle and Peppermint patties

Out here, cravings can only be satisfied by making it yourself.  Making do.  You learn to see you are lacking for nothing, but are rich in creativity.  Anything is possible.

Peppermint and chocolate are my weakness.  I finally found a recipe that brings them together and makes it work, smooth and creamy and very satisfying.  As for the peanut brittle, Bob’s not the chocoholic Forrest and I are, but this one grabs his fancy every time.  I hope you try and enjoy one or both.

Peppermint Patties

In a medium bowl, combine:

            1 pound confectioners sugar

            ¼ cup evaporated milk

            3 tablespoons melted butter

            2 – 3 teaspoons peppermint extract

            ½ teaspoon vanilla extract

If necessary, add an additional tablespoon evaporated milk to make sure all ingredients blend together, not moist and sticky, but really smooth and silky and somewhat dry but not crumbly.  Cover and let set for an hour.  Then with you hands, roll into 1” balls and set out on a cookie sheet for about an hour.  Then with the flat bottom of a juice glass, gently press each ball into a ¼ inch thick disc. Let set for another hour.  Meanwhile, slowly melt in a double boiler:

            2 cups semisweet chocolate chips (I find the Ghirardelli melt the best)

You can dip the peppermints in the chocolate, but what I find is less messy and a little less rich for a final product, is to just use a teaspoon and dribble on the melted chocolate over the tops of the peppermint discs.  Let cool for another hour, and you’re done!

Peanut Brittle

In a heavy saucepan, cook over medium heat:

            2 cups white sugar

            1 cup light corn syrup

            ½ teaspoon salt

Bring to a boil and cook this for about five minutes. Right at the very first signs of it turning just a slight tinge of golden color, stir in:

            4 cups peanuts (I’ve used both Spanish and dry roasted, and both kinds work well)

Continue to cook until mixture begins to turn a rich golden yellow (almost brown, but don’t go there…).  Remove from heat and stir in:

            2 tablespoons butter

            1 ½ teaspoons baking soda

            2 teaspoons vanilla

Stir until butter melts, then quickly pour and spread out onto a cookie sheet lined with wax paper. Careful, this stuff is HOT.  Let cool, then break up into bite size pieces.  Don’t hesitate to use a hammer.

On a side note here, I finally figured out what that “Search” tab is over there on the right hand column, and how it works.  (Slow learner?)  I wanted to make fresh flour tortillas the other night to go along with the Green Chili Stew Bob was making, but couldn’t remember my simple recipe.  So, I typed “tortillas” in that blue-grey box where it says “Search”, and voila! Found the recipe in a flash.  Handy little tool.  Thank you, Ron.

Cheese fondue and some of the fixin's

If you’re still thinking about what to serve for dinner this New Years Eve, here’s a suggestion:  Cheese Fondue. This is a fun meal.  It lingers, last for hours if you join it with good conversation and don’t eat too fast, allowing nibbling up to the midnight hour for those who aspire to stay up that late – which I try to do, I try…

I’ve been making this recipe on or around New Years Eve for about 25 years.  An amusing confession which will raise eyebrows for those who know me now:  I was 18 years old, living in NYC, and tore the recipe out of a Cosmo magazine to make a romantic dinner for my then boyfriend.  I still have the same old ripped out page which I pull out of my archives most every winter, and each time it goes over very well.

Our favorite for dipping is day old cubes of bread from my Rustic Country Loaf recipe.  But pepperoni, sliced apples and cherry tomatoes are all three close runners up.  This, started with a small cup of Oyster stew, and followed by a plate of assorted Christmas Candies, completes the New Years Eve celebration and tradition in our home.  However, fondue is a good, festive and social (or romantic) meal any time of the year.  Keep it in mind.  It’s is quite easy, though I do recommend using a real fondue pot and warmer underneath to allow the meal to last a good long time. I hope you try and enjoy!

Cheese Fondue

In a small bowl, combine and set aside:

            2 tablespoons dry white wine

            2 tablespoons cornstarch

With the fondue pot on the stovetop at a medium heat setting, bring to almost, but not quite a boil:

            2 cups dry white wine

Reduce heat to low, and stir in:

            3 teaspoons lemon juice

            24 ounces Swiss cheese – or a combination of Gruyere, Emmentaler and Jarlsberg if you can find those fancier cheeses.

Stir continually until smooth.  It will be lumpy at first, but the cheese will melt and blend.  Then add while stirring:

            ¼ teaspoon dried oregano

            6 drops Tabasco sauce

            ¼ teaspoon Worcestershire sauce

            ½ teaspoon garlic powder

Next, add the cornstarch mixture, and continue stirring until mixture bubbles and thickens. Now, set at a low heat over a slow-flame burner on the dinner table, and stir occasionally to keep from boiling or separating.

 Highcounty Hillbillies Ride!

Peppermint Bark and Chocolate Coconut Balls

Now for sharing Sunday recipes… where did time go this month??? It’s almost Christmas and all the holiday recipes I wanted to share will be obsolete before you know it.  So I’ll share two today.  Both for candy.  One of my favorite ways of getting in the festive spirit is stirring up all sorts of sweets and sharing them with visitors and neighbors, far and wide.  Not to mention my boys.  A plate full of assorted candies was a tradition and gift inspired by a remarkable elder woman I knew on another mountain in another day.  It was a gift which represented time.  Time.  One can ask for nothing more precious. However, we also learned to anticipate those treats, and our mouths would water when she’d drive up to our ranch, and step out with a perfect little plate every year around this time.

Here are two of the many I make during this month.  By the way, candies freeze well, so you can put small portions in ziplock bags, put them in the freezer, and pull out a sampling from each bag to share with your guests. I hope you try and enjoy.                                                                                

Chocolate Coconut Balls

In a medium bowl, stir together with a fork until well combined:

     1 14-oz bag flaked coconut

     1 14-oz can sweetened condensed milk

Let sit for about an hour.  Then with two small spoons, roughly shape and form into small balls about 1” diameter.  Let these sit for about an hour, then take each one up gently in your hands and roll it around in your palms to smooth out the shape.  Let sit about another hour.  Then in a double boiler (I just use a small pot to hold the chips, then a slightly larger pot filled with a couple inches with water that the smaller pot can easily fit into) on medium/low heat, melt:

     1 1/2 cups semisweet chocolate morsels.  I use Ghirardelli – they melt very well.

With a soup spoon, pour a dab on top of each of the coconut balls.  It will cover the top and drip down the sides.  You may want to use wax paper underneath to help in clean up.  Let these cool and dry out a bit over night before putting them in bags and into the freezer (or consuming them all right away..).

Peppermint Bark

In a double boiler over medium/low heat, melt:

     1 bag semisweet chocolate chips (again, I’ve had the best luck with Ghirardelli)

When completely smooth and melted, use a spatula and spread this out thin, about 1/8 inch, on a cookie sheet lined with wax or freezer paper.  Allow this to cool – almost completely, but not hard.  Then, in a double boiler, melt:

     1 bag white chocolate chips

When these are melted smooth and creamy, use a spatula and spread this out thin over the chocolate layer.  If your chocolate is still warm, the two will swirl and blend together a little bit.  If the chocolate is too cool and hard, I find the two layers may not hold together when broken apart.  Then on top of the warm, smooth white chocolate, sprinkle:

     4 candy canes, broken into small pieces (I put candy canes in a ziplock and tap with a rolling pin)

Press the candy cane bits gently into the white chocolate so they stick in there.  Let this all cool until hard (about an hour or so) then break off into smaller assorted size pieces with your hands or the tip of a sharp knife.

A plate full of Thanksgiving leftovers... including this cranberry sauce!

Doesn’t the kitchen smell so good this time of year?  Seems like there’s always something baking or stewing or being stirred up. Then flavors and aromas linger, and plates are prepared and laid out for snacking and nibbling on all kinds of wonderful things. Goodies, treats, and savory specials.  For those of us who enjoy doing the cooking, there are always new things to try.  But it’s that holiday feast, the simple and traditional turkey dinner – with all the fixings, of course – that still remains my favorite meal.

From the looks of the photo above of a plateful of leftovers from Thanksgiving, you’d think this recipe was for the gravy, since I’m big on smothering everything, and no matter how much I make, we always run short for pouring over leftovers.

But this is about that cranberry sauce.  It was a new recipe – combining ideas borrowed from two family recipes.  An accident or experiment?  In any case, it came out even better than I had hoped.  Made a batch for Thanksgiving and plan on doing it again for Christmas. Thought I’d write it down before I forget it, and figure this one is special enough to share. This is GOOD.  Hope you try and enjoy.

Cranberry sauce with zip and zing 

In a heavy, large saucepan, combine:

            1 bag cranberries

            1 ½ cup sugar

            1 ½ cup water

            1 ½ cup vodka

            2 tablespoons crystallized ginger, coarsely chopped

            1 tablespoon grated orange zest

            ½ teaspoon cinnamon

            ¼ teaspoon ground clove

Bring this mixture to a boil, then cover it loosely and let it simmer for about 35-45 minutes or so, until much of the liquid is reduced and it starts to thicken like heavy syrup.  I don’t know if it’s the sugar or natural pectin in the cranberries, but it will gel on it own with heat and time.  Pour the thick syrupy sauce into a bowl and cool in the fridge until set.

Lee's pumpkin chiffon pie

On a side note here:  Lee baked the Pumpkin Chiffon Pie and I just had to share a photo of her final product. I’m thinking this picture makes up for the not-so-pretty one I used at the top of this post. I’ve always wondered what to do to make this tasty pie look a little more attractive than just an orange pie with blobs of whipped cream on top.  Lee spread the top layer of whipped cream evenly over the pie, then used a cookie cutter for a form and filled it the shape with crushed ginger snap cookie crumbs, removed the cookie cutter, and voila!   Nice job, Lee!  Finally it looks as good as it should.

Oh, and to respond to Lee’s comment about our whipping cream without “power tools” – we take turns.  Everyone loves whipped cream, so we pass the bowl and whisk around the table. No one ever complains about doing their fair share of the whipping if it means they get to enjoy their fair share of the final product…

Hot spinach and artichoke dip

I’ve always enjoyed community or fund raiser cookbooks.  By their very nature, being compilations of recipes submitting from participants, they tend to remain simple, tried and true, easy… and just plain good.  What more could I want from a recipe?  I love a fancy feast, but I don’t keep fancy ingredients on hand, and at the nearest store over an hour away in the best of weather, I probably can’t find most of those fancier ingredients anyway.

So, when Karen & Ron passed on copy of “Culinary Concoctions & Newfy Nibbles,” I knew I was in for a treat.  No, I don’t have a Newfoundland.  I have Alan, a German Shepherd.  And trust me – this book is not about making dog food – though there are some cute recipes for making dog treats.  The mainstay of the recipes are plain and simple, just good food. 

I poured over the book right away, and already have tried a few recipes from the book, all with successful and tasty results.  The recipe I share today, I slightly altered (as I confess I usually do) from the one in the book, but it’s so close, I can not take the credit.

If anyone’s interested, I think you can find this book on-line at Newf.net.  (Karen & Ron – is that so?)  Otherwise or in the meanwhile, I’ll share a few of them with you.  Starting with this, a great appetizer to share with visiting guests (or just a hungry family) over the holiday season.  I hope you try and enjoy.

Hot Spinach Artichoke Dip

In a medium skillet, sauté on medium heat for about 5 minutes:

            1 onion, coarsely chopped

            2 tablespoons butter

Turn off heat and add the following:

            1 can marinated artichoke hearts, drained and coarsely chopped

            1 package frozen spinach, thawed and drained

            ¼ cup sour cream

            ¼ cup mayonnaise

            ½ teaspoon garlic powder

            ½ cup grated Parmesan cheese

Mix this all together well, then clean and smooth down the sides of the skillet.  Bake in a preheated 375 degree oven for about 25 minutes or until heated through, bubbling along the edges, and slightly golden brown on the top.  Serve warm with crackers.

a couple of pieces of pumpkin chiffon pie

My favorite part of the Thanksgiving meal has always been the pie.  And not just any pie, but the Pumpkin Chiffon Pie my family has been making for as long as I can remember Thanksgiving feasts.  Made most every year at either Thanksgiving or Christmas, this one is worth saving room for, no matter how elaborate the feast may be. It’s a recipe my brother has requested from my mom when he and his family have been stationed overseas, and I’ve had to ask her to resend time and again throughout my travels in my adult life. If you can imagine a smooth and light pumpkin pie with the richest of whipped creams built right in… that’s what you’ll find here. Anyway, I’m too late in sharing this for Thanksgiving… but keep it in mind for Christmas! I hope you try and enjoy.

My mom’s Layered Pumpkin Chiffon Pie

Combine and press into a 9” buttered pie plate:

            1 ½ cup gingersnap crumbs

            4 tablespoons butter

(To make the cookie crumbs, I put the whole cookies in a gallon size ziplock bag, close the bag well, pound then roll over the cookies with the side of a wooden rolling pin)

Bake the pie shell for 8 minutes at 375 degrees.  Set aside and let cool.

In a saucepan, combine:

            1 envelope gelatin

            1/3 cup sugar

            ½ teaspoon salt

            ½ teaspoon cinnamon

            ½ teaspoon allspice

            ¼ teaspoon ground ginger

            ¼ teaspoon ground nutmeg

            ½ cup milk

            3 egg yolks

            1 cup canned pumpkin

Whisk these all together. Continue stirring and heat until boiling. Remove from heat and let chill until partially set (about ½ hour if I set it out on the north side of the cabin).

Beat until stiff peaks form:

            3 egg whites

            ¼ cup sugar

Gently fold the egg whites into the pumpkin mixture.  Carefully pile half of this mixture into the pie shell.

Combine and whip until firm:

            1 ½ cup whipping cream

            1/3 cup confectioners’ sugar

            ½ teaspoon vanilla

            ¼ teaspoon cinnamon

Spread half of the whipped cream over the pumpkin mixture in the pie shell.  Follow with the other half of the pumpkin mixture.  And top with the rest of the whipped cream decorating the pie.  Chill until set.

Lots and lots of doughnut holes

A good snowy day treat.  Here, if you have a craving, better look around the pantry and see if you just can’t make it yourself.  So, when Bob hinted at “doughnuts…” you know we couldn’t head over to the nearest Crispy Creme shop. We had to make our own.  A rather messy project, but when it’s snowing hard outside, finding an excuse to linger longer in the kitchen is OK with me.

Here’s the recipe I made.  A few suggestions.  I do not have a doughnut cutter, so used the upside down rim of a small juice glass instead, producing lots and lots of doughnut holes.  They were quite easy to work with, and the scraps, I fried up and we nibbled on them for a treat – though not as “pretty,” they tasted great.  Also, I used a candy thermometer to regulate the temperature of the oil.  It worked super.  When my oil got too hot, however, the outsides of the doughnuts cooked too rapidly, leaving the insides still rather raw.  Yet I imagine if I tried to cook the doughnuts when the temperature was still too low, they would have become tough and over done inside.

So, next time you’re stuck inside for a snowy (or rainy?) day, give these a go.  Your spouse and/or family will thank you for them.  I hope you try and enjoy!

Glazed Doughnuts

Ingredients:

-          2 packages (or 3 ½ tablespoons) active dry yeast

-          ¼ cup warm water

-          ½ cup sugar

-          1 teaspoon salt

-          2 eggs

-          1/3 cup shortening

-          5 cups all purpose flour

-          A pinch of nutmeg

-          A quart of vegetable oil for frying

In a medium bowl, sprinkle the yeast over the water.  Let sit for 5 minutes.  Then whisk in with a fork (or use a blender if you must) the sugar, salt, eggs, shortening, and nutmeg.  I might still not be perfectly smooth, but it will blend in as you go. Add the flour, a cup at a time. By the fifth cup, you’ll need to use your hands to mix this up.  Add just enough flour to have a smooth, elastic dough.  I ended up using about 5 ½ cups flour.  Kneed the dough for about 5 minutes, then return to the bowl, cover with plastic, and let sit until doubled in size (about an hour).

Turn the dough out on a lightly floured surface and roll it out to about ½ inch thickness.  Cut out your doughnuts with a real doughnut cutter, small biscuit cutter, or like I did with the glass.  Lightly cover these with plastic until they rise about doubled in size (about another ¾ of an hour).

In the meanwhile, you can make the glaze (see below).  Then, in a large, heavy sauce pan, get your oil good and hot, to about 325 degrees.  You’ll have to regulate your burner to keep the oil at a steady temp.  Carefully dip in your doughnuts – watchful not to splatter the hot oil – and turn them to cook both sides evenly.  A slotted spoon works great.  Remove the cooked doughnuts onto a wire rack with newspaper underneath to help with clean up.  While still warm, dip into the glaze, swirl around, and lift back onto the wire rack to cool and dry.

For the glaze:

In a small sauce pan, combine:

-          1/3 cup butter

-          2 cups confectioners’ sugar

-          1 teaspoon vanilla

-          A couple drops maple flavoring if you have it (I did, and it was great)

-          A few tablespoons hot water

Stir until butter is melted, sugar is combined, and add just enough water to make it smooth and like a creamy soup, but not too watery.