Saturday, December 8, 2018

Cranberry Muffins


Right after Thanksgiving cranberries go on sale. I have 10 bags that were 50 cents each. Not only is it cold outside but inside too.  I'm up early before everyone else after making a pot of coffee and cleaning up from our late night snacks I put together a small (half batch) of these muffins.




WET INGREDIENTS:

  • 2 Eggs
  • 3/4 to 1 Cup Sugar – reserve a 1TBSP for topping. (adjust depending on if you like your muffins sweeter – I use 3/4 Cup plus 1 1/2 tsp for the topping)
  • 1/3 cup Coconut Oil
  • 1 tsp Pure Vanilla Extract

MIX-IN INGREDIENTS:

  • 1 Heaping Cup Fresh or Frozen Cranberries
  • 1 Cup Orange Puree with Zest from 1 Orange (see instructions below).

DRY INGREDIENTS:

  • 2 Cups of all purpose flour mix
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

    Instructions

    1. Preheat oven to 375 degrees.
    2. Line your Muffin Pan with Paper or Spray with Non-Stick Spray if necessary.
    3. In a Separate bowl, combine the Dry Ingredients and set-aside.

    Orange Zest & Puree Instructions

    1. Zest the rind of 1 Orange (see time saving tip below)
    2. Puree your Orange by taking 1-2 Oranges (enough to make 1 cup of Puree) with the rind removed  Then I add the Oranges to a blender  and blend until smooth.

    Batter Instructions

    1. In your Stand Mixer, beat the 2 eggs on Medium speed for 1 minute.
    2. Gradually pour in your sugar and mix for an additional 1 minute.
    3. Gradually pour in your oil and beat for an additional 1 minute – mixture should be light and fluffy at this point.
    4. Stop the Mixer and add your Vanilla, Cranberries & Orange Puree. Mix lightly until well blended.
    5. With the mixer running on low, gradually add in your Dry Ingredient Mixture and then blend for about 30 seconds on Medium speed to ensure all ingredients are well incorporated.
    6. Divide the mixture into your prepared muffin pan and bake at 350 for 20 – 25 minutes until a toothpick comes out clean. I use my digital pen thermometer to ensure the muffins reach an internal temperature of approx. 200 degrees.
    7. Remove from oven and place on a wire rack to cool.
    8. Serve warm or store in an airtight container once completely cooled.

    Instructions

    1. Preheat oven to 375 degrees.
    2. Line your Muffin Pan with Paper or Spray with Non-Stick Spray if necessary.
    3. In a Separate bowl, combine the Dry Ingredients and set-aside.

    Orange Zest & Puree Instructions

    1. Zest the rind of 1 Orange (see time saving tip below)
    2. Puree your Orange by taking 1-2 Oranges (enough to make 1 cup of Puree) with the rind removed (and de-seeded if you don’t have a VitaMix). Then I add the Oranges WITH the Zest from 1 Orange into my VitaMix and blend until smooth.

    Batter Instructions

    1. In your Stand Mixer, beat the 2 eggs on Medium speed for 1 minute.
    2. Gradually pour in your sugar and mix for an additional 1 minute.
    3. Gradually pour in your oil and beat for an additional 1 minute – mixture should be light and fluffy at this point.
    4. Stop the Mixer and add your Vanilla, Cranberries & Orange Puree. Mix lightly until well blended.
    5. With the mixer running on low, gradually add in your Dry Ingredient Mixture and then blend for about 30 seconds on Medium speed to ensure all ingredients are well incorporated.
    6. Divide the mixture into your prepared muffin pan and bake at 350 for 20 – 25 minutes until a toothpick comes out clean. I use my digital pen thermometer to ensure the muffins reach an internal temperature of approx. 200 degrees.
    7. Remove from oven and place on a wire rack to cool.
    8. Serve warm or store in an airtight container once completely cooled.

Tuesday, December 4, 2018

Homemade Irish Cream





Ingredients
  • 1 cup heavy cream or half & half, or mixture
  • 14 ouncess sweetened condensed milk
  • 1⅔ cup Irish whiskey 
  • 3 tablespoons chocolate syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee
Instructions
  1. Place all the ingredients in the canister of a blender and blend until smooth, on slow for about 30 seconds.
  2. Transfer the Irish cream to a glass bottle, and store in the refrigerator for up to 2 months.
  3. Shake well before use.
Keeps in refrigerator up to 2 months

Tuesday, August 7, 2018

WHAT I PUT UP IN 2017 
Apple Juice 9p 2j 1sm
Apple Pie Filling 2Q 7p
Apple Sauce
13j , 15sm, 3/4 p
Black Cap Syrup 4p, 4j
Chicken Broth 7p, 3j
Corned Beef Broth 13p 1j
Corned Beef Hash 28p
Cranberry Juice 6p
Grape Jelly 24j 10s
Grape Juice 26p 3j
Green Beans 18p
Pumpkin 18p
Red Onion w/ Wine & Honey 9 j, 1 sm
Spiced spike cranberry 5j 4 sm
Turkey Stock
8p 1j
TOTALS 244 jars

Honey 34 Quarts


Pickled Summer Squash
  • 1 lb patty pan, crook neck or zucchini squash-or enough to fill four small 4 oz  jars- (pick squash no bigger in diameter than the width of the jars you will be using).
  • 1 small onion or shallot, sliced thin
  • 1  garlic clove, sliced – per jar
  • 1 T fresh dill -per jar
  • 1 tsp mustard seeds- per jar
  • 1/2 tsp whole peppercorns- per jar
  • 1 small red chile, sliced thin
  • 1 T kosher salt
  • —-
  • 1 C white vinegar
  • 1/2 C rice vinegar
  • 1/3 C sugar
Using a mandolin, carefully slice the summer squash. If using a knife, make sure to cut pieces as evenly as possible, to the same thickness. Thicker slices will result in a crunchier pickle. Paper thin will be softer. 
Do the same with one small onion, or shallot. Toss both onion and squash in a bowl with a tablespoon of salt and let drain in a colander or strainer over a bowl in the fridge for 2 hours or overnight. Pat dry.
In each 4 oz jar, add about a tablespoon of fresh dill, a teaspoon of mustard seeds, 1/2 tsp peppercorns, a few slices of chile pepper and sliced garlic cloves. You could also try experimenting with other seeds like whole coriander, cumin, or fennel seed. Then layer the squash in jars, and top off with the pickling liquid. Press down on the squash. Seal, and let cool in the fridge, they will keep for up to two weeks.

For the pickling solution:
In a small pot, bring 1 cup white wine vinegar, 1/2 cup rice wine vinegar, 1/3 c sugar, to a boil until sugar dissolves, let cool slightly. 

Saturday, March 31, 2018

BABKA ~~ Polish Easter Bread


BABKA ~~ Polish Easter Bread
Allow the bread to rise slowly. Don’t put it in a place that is too warm; the ideal temperature is about 80ºF. A fast rise will contribute to an unstable bread that is likely to fall. The xanthan gum needs time to “set” in gluten-free breads. Also, try not to let the bread rise above the pan before you bake it, because this will contribute to instability.
Makes one 1 lb. loaf.
3/4 cup golden raisins
1 teaspoon rum
2 large eggs and 2 egg yolks (room temperature is best)
2 cups Bread Flour Mix   
1/3 cup granulated sugar
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 packet (1/4 oz.) active dry yeast granules (not quick-rise)
3 tablespoons unsalted butter, melted and cooled slightly (or dairy substitute)
2/3 cup milk, heated to 110°F* (or dairy substitute)

  1. Lightly grease a 9 x 5-inch loaf pan with cooking spray and dust with rice flour.
  2. Mix raisins and rum in a small bowl and set aside. Put eggs and egg yolks in a small bowl and set aside.
  3. Mix all dry ingredients in large bowl of electric mixer. Quickly add eggs, egg yolks, warm milk, and butter to the bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 3 minutes. Add raisin and rum mixture and mix well. Spoon dough into prepared pan; cover with a light cloth and let rise in a warm place for about 50-80 minutes (until dough is about 1 inch from below top of pan).
  4. Place rack in center of oven. Preheat oven to 400ºF while bread is rising (do not use a convection oven because it will brown the bread too quickly).
  5. Bake bread for about 10 minutes; remove from oven, cover bread with aluminum foil, return to oven, and bake another 40-45 minutes. Bread should have a heavy but hollow sound when tapped on the sides and bottom. Your instant-read thermometer should register about 205ºF. Remove bread from oven and turn onto a rack to cool. Wrap bread well in plastic wrap and then foil. Store in refrigerator for up to three days or freezer for up to three weeks.

Tuesday, March 27, 2018

Gluten-Free Peasant Bread

Gluten-free peasant bread recipe that requires no kneading and can be baked directly in a Pyrex bowl.

This recipe is adapted from Alexandra Stafford’s Bread Toast Crumbs, a brilliant nose-to-tail bread book for baking dummies and dough pro’s alike. Read the post above for some more tips that are scattered throughout the book, including what to do if your dough doesn’t seem to rise enough in the given time.
Prep Time 55 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings 2 loaves
 

 

Ingredients

  • 4 cups AP gluten-free flour
  • 2 teaspoons kosher salt
  • 2 1/4 teaspoons instant yeast
  • 2 cups lukewarm water
  • 2 tablespoons honey
  • 2 eggs lightly beaten
  • 2 tablespoons oil 
  • 1 teaspoon apple cider vinegar
  • Softened unsalted butter for greasing
  •  
  • Instructions

  • In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar. Add the wet ingredients to the dry and mix with a spatula to form a batter.
  • Grease two 1-quart oven-safe bowls with the softened butter—be generous. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough. Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough just crowns the rims of the bowls. Halfway through the rising, set a rack in the middle of the oven and preheat it to 425 degrees F.
  • Transfer the bowls to the oven (use a baking sheet to make it easier), and bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more, until golden all around. Remove the bowls from the oven and turn the loaves out onto the cooling racks. Let the loaves cool for at least 20 minutes before cutting.

    Recipe Notes

    Note that this recipe differs from Ali’s master peasant bread recipe in that it doesn’t have two rises, and therefore doesn’t require a bowl cover.
  •  

Thursday, March 15, 2018

Gluten Free Pita Bread
Author: 

Ingredients
DIRECTIONS
  1. Everything into a medium mixing bowl and using hand beaters combine well. The batter should be a little thicker than pancake batter - not too runny. Because different climates/locations can have different air conditions, your batter may need either a little more water or a little more tapioca flour to make it the right consistency. Start with this and go from there though!
  2. Use a little olive oil or avocado oil in your pan, and at medium heat scoop some of the batter onto the pan (I used a ¼ cup measuring cup to scoop) and use the back of your scoop to help spread out the batter a little. Cook the same way you would cook a pancake - when you see the bubbles and the sides cooking you can flip. Both sides won't need more than a minute or 2. You will want the pitas to cool at least a few minutes before using so they soften up a bit and aren't too hot.