Friday, October 22, 2021

Applesauce

7 lbs. apples peeled & cored

1 ½ cups water

1 ½ Tbsp. lemon juice

1 Tbsp. butter

½ tsp. cinnamon

¼ tsp. ground allspice

¼ tsp. salt


Place all ingredients in an instant pot and cook for 5 minutes (the entire process will take about 20-30).  Release pressure and puree.


Fill quart jars and process in a steam canner for 20 minutes.

Wednesday, October 20, 2021

Butterbeer

HOMEMADE BUTTERSCOTCH:

1/4 cup butter 

1/2 cup brown sugar

1/2 cup whipping cream

1/2 tsp vanilla extract


Heat your butter in a medium saucepan over medium heat. Do not burn the butter. Heat it just until melted. 

Add brown sugar and salt (if you used unsalted butter) and mix well.

Once the sugar has dissolved some, add 1/2 cup whipping cream. It doesn't take long to get the brown sugar dissolved a bit. 

Mix well.

Bring the mixture to a boil. Make sure you stir every so often as it comes to a boil so it doesn't burn.

Boil until the mixture thickens. You want it to coat a spoon. This can take up to 10 minutes, but it can be done faster than that. Check the coating frequently.

Let cool. Add vanilla. Set aside.


MAGICAL WHIPPED CREAM:

1 cup whipping cream

1 cup marshmallow creme


Combine 1 cup whipping cream and marshmallow creme in a mixing bowl.

With beaters, mix the ingredients just until a little stiff. You want it somewhat runny still and do not want it stiff like whipped cream typically is.


BUTTERBEER:

4 cups cream soda ice cubes (put cream soda in ice cube trays and freeze)

4 cups vanilla ice cream (or less if you want it a little less creamy)

4 tsp butter extract

8 Tablespoons homemade butterscotch

2 cups cream soda

Magical Whipped Cream (to put on top)


In a blender, add cream soda ice cubes, ice cream, butter extract, homemade butterscotch, and cream soda.

Mix well.

Pour into glasses and top with Magical Whipped Cream. Top with more butterscotch.

Saturday, October 9, 2021

Sweet Potato Pancakes

1 medium sweet potato

1/2 cup old-fashioned oats

1 large egg

4 egg whites

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/4 cup greek yogurt


Cook sweet potato in microwave or bake in oven until fork tender.  Cool and peel.  Add oats to blender and process until a powder.  Add cooked sweet potato, eggs, vanilla, cinnamon and yogurt.  Process until smooth.  Pour pancakes on hot griddle.  Serve with maple syrup.

Print recipe HERE.

Brazilian Cheese Rolls

 2 eggs

1/2 cup olive oil

1 1/3 cup milk

3 cups tapioca flour

1 cup grated cheddar cheese

1 tsp. salt


Preheat oven to 400°.  Grease 2 muffin tins with cooking spray.  Combine all ingredients in a blender.  Pulse until combined, stopping to scrape down the sides with spatula as needed.

Pour batter into muffin tins, filling each about halfway full.  Bake for 20 minutes, until the tops are lightly browned.  Cool and serve immediately.

Makes 24 rolls.

Print recipe HERE.

Artisan Dutch Oven Bread

 3 cups flour

1 1/2 tsp. salt

1/2 tsp. instant yeast

1 1/2 cups warm water


Mix ingredients in mixing bowl.  Cover with plastic wrap and let rise for at least 12 hours.  Preheat oven to 450° with dutch oven and lid inside to heat as well.

While oven is preheating, punch down dough.  When oven is ready, lightly flour a square of parchment paper.  Pour dough (will be sticky) in the center of parchment paper and place in dutch oven.  Cover with lid and bake for 30 minutes.  Remove lid and bake another 15 minutes or until golden brown on top.

Print recipe HERE.

Wednesday, September 15, 2021

Broccoli Bacon & Rice

 8 oz. bacon, roughly chopped

1/2 onion, diced

2 cloves garlic, minced

1 1/2 cups cream

1 1/2 tsp. cornstarch

2-3 broccoli heads, chopped

1/2 cup shredded mozzarella

1/3 cup shredded or grated parmesan


Fry bacon in large skillet until crispy.  Transfer to paper plate but reserve bacon grease in pan.  Add onion and garlic and cook until transparent.  Add broccoli and cook about 3 minutes or until just turning vibrant in color.


Pour in cream, reduce heat to low and let simmer for 3-4 minutes while stirring occasionally or until sauce thickens (optional: add cornstarch to 1 Tbsp. water to create a slurry then add to cream to thicken).


Add bacon and cheeses.  Season with salt and pepper, parsley, thyme and/or rosemary.


Serve over rice.

Wednesday, September 8, 2021

No Bake - Pecan Coconut Praline Cookies

 2 1/2 cups sugar

1/2 cup evaporated milk

1/2 cup corn syrup

1/2 cup butter

2 cups chopped pecans

2 1/2 cups grated coconut

1 tsp. vanilla


Mix sugar, milk, corn syrup and butter in a large saucepan.  Bring to a rolling boil and boil for 3 minutes.  Remove from heat and add pecans, coconut and vanilla.  Stir for about 4 minutes.  Place spoonfuls of batter on wax paper.  Let sit until batter has hardened.