I can’t think of anything more satisfying on a wintry morning than a bowl of lightly sweetened hot oatmeal. When I was little my mom would spoon a little brown sugar and butter into our bowls before adding the oatmeal. The brown sugar and butter […]
Month: December 2009
Cranberry sauce is the long time side kick to turkey but the time has come for this tart delectable side dish to branch out.Use this version of cranberry sauce in quesadillas, on top of pancakes, in sandwiches and with pork or chicken.
This recipe is found on the Ocean Spray website. The cranberry sauce is very runny unlike the canned stuff found in the grocery store. I had to add extra sugar since the cranberries in the grocery store are never ripe enough. Try combining the cranberry sauce with the cranberry relish.
Source: Ocean Spray
1 cup granulated sugar
1 cup water
1 (12-ounce) package Fresh or Frozen Cranberries, washed and drained
Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.
Place a wire mesh strainer over a medium mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon or pestal, frequently scraping the outside of the strainer, until no pulp is left.
Stir contents of bowl. Add sugar if needed and stir to dissolve. Pour into serving container. Cover and cool completely at room temperature.
Refrigerate until serving time.
Makes 1 cup.
Ever wonder what to do with left over bread? Make bread pudding of course! Bread pudding is a lovely addition to a holiday dessert table. Or begin a tradition by serving bread pudding on Christmas Eve with a mug of steamy hot cocoa. Even still bread pudding is mighty tasty for breakfast on a wintry morning.
I used a loaf of European French bread I purchased from the bakery. Cut the bread into bite sized cubes. Spread them out on a baking sheet and left them out, uncovered, overnight. In the morning the bread is just perfect for making bread pudding. Do not use fresh bread because the bread will become too soggy.
When cooking milk for longer periods you would want to stir frequently to keep it from burning the bottom. Milk when heated creates a film on the surface. This film is formed when the proteins attach to a fat molecule. The film then serves in increasing the temperature of the milk underneath. Stirring constantly keeps this film from forming and the milk from boiling over. For this recipe we are just heating the milk. Since we are using the film as a guide constant stirring is not recommended.
2 cups whole milk
1/4 cup butter
*2/3 cup brown sugar (light or dark)
2 tsp cinnamon
1/4 tsp ground nutmeg (use slightly less for freshly grated)
1 tsp vanilla extract
3 cups french bread, cut into cubes
1/2 cup raisins (optional)
In medium saucepan, over medium heat, heat milk just until film forms over top. Add butter, stirring until butter is melted. Cool to lukewarm.
Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Whisk until well combined and frothy. Slowly add milk mixture, whisking constantly.
Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm. To serve sprinkle with powdered sugar or a bread pudding sauce.
***Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar.
Bread Pudding Sauce:
1 cup whole milk
2 tbsp butter
1/3 cup granulated white sugar
1 tsp vanilla
1 tbsp flour
dash of salt
Mix everything together and bring to a boil over medium heat for 3 – 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
There are two spices derived from the fruit of the Myristica fragrans tree, nutmeg and mace. The spices were originally derived from the Spice Islands of Indonesia. Mace comes from the red lacy covering of the stone-like seed, while nutmeg is made from the seed […]
Photo by: The Brooklyn Nomad Thinking about traveling this holiday season? Check out the AAA Fuel Cost Calculator. The price guide displays the current average gas prices across the country by state. To figure out how much a trip would cost simply input the starting […]
One day this past spring, on the way back to the car after picking Mason up from school, he stopped to admire a great redwood tree standing in a neighboring yard. “Hey, that looks like the tree in the book my teacher read today!” I could tell Mason had a great day at school because he actually remembered what he learned. He continued to tell me about how trees, eggs and frogs grow.
When we got home Mason asked if I would bake him an apple pie. A couple of weeks prior he requested a blueberry pie inspired by Pig on Word World who loves to bake blueberry pie. Now here was another request but for an apple pie. I surprised myself by successfully baking the blueberry pie but pastries make me nervous so it took me quite a while to get up the nerve to try it again. I have gone through several failures to get to this recipe of apple pie.
I have come to understand when making crusts for delicate pastries such as pie crust the ingredients must be cold. When I made the blueberry pie I used frozen butter. By the time I was done cutting the butter into cubes it was the perfect temperature as if I just pulled it out of the refrigerator. However in subsequent baking attempts my pastry cutter broke. I have not replaced it for I find I enjoy working the butter in with my fingers. Consequently you will notice the recipe will direct you to use chilled butter (not frozen) and return the crust to the refrigerator until ready to use. The reasoning is the cold butter in the crust helps produce a flakier moist tastier crust. To cut in the butter use a food processor, pastry cutter or your fingers. Always cut butter into small cubes before adding butter to the flour mixture.
Let’s talk apples now. Granny Smith is the apple of choice. It keeps its shape and gives the apple pie that tart flavor. You can make the pie using just Granny Smith apples or a combination of Granny Smith and the following: Braeburn, Rome, Jonathan, Winesap, Empire, Fuji, Pink Lady and McIntosh. I like to use Ganny Smith and Braeburn. The Breaburn is sweet and is a nice compliment to the sour Granny Smith.
Apples used in apple pie may be chopped into 1/2 inch pieces or sliced thinly or thickly.
2 1/2 cups flour
1 tsp salt
3/4 cup chilled shortening
1/4 cup chilled butter, cut into small pieces
4-6 tbsp ice-cold water
Fill a small cup with ice cubes and water. Let sit.
Whisk flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender or rub in with fingers, until mixture resembles coarse crumbs. Do not mix too much; a few pieces of butter are ok. Sprinkle with ice water, a tablespoon at a time. Stir with a fork to moisten. Gather dough into a ball. Divide in half. Wrap in plastic wrap and refrigerate.
4-5 medium-large baking apples
3/4 cups sugar
3 tbsp flour
3/4 tsp cinnamon
1/4 tsp allspice
2 tbsp butter
Peel and core the apples and cut into thin slices. Place in a large bowl. Combine the sugar, flour, cinnamon and allspice; toss mixture with apples. Let sit for 30 minutes to 1 hour.
Meanwhile roll out bottom crust. Drape over a pie plate smoothing the bottom and sides. Cover with plastic wrap and refrigerate.
Pour apples and juice into a strainer set over a sauce pan. Let drain for 15 minutes (should have at least 1/2 cup).
Add two tablespoons butter to the pot with the apple juice. Bring to a boil over medium-high heat. Boil until liquid has reduced slightly and mixture is syrupy and lightly caramelized; about 3-5 minutes
Roll out top crust. Remove pie plate with bottom crust from refrigerator. Spoon apples into the crust lined pie plate. Pour syrup over apples.
Drape top crust over apples. Trim edges to 1-inch below rim of pie plate. Tuck the edges under and leave as is or flute using knuckles. Cut slits in the top to vent. Brush with heavy cream. Sprinkle with sugar. Cover edges with tin foil and bake for 25 minutes. Remove foil and continue to bake 25-30 minutes until crust is golden brown and the filling is bubbly.
Add 1/4 cup raisins to filling.