I promised quick and Easy recipes that your sweetheart will love : These are all made in the microwave -so get ready to make some candy :
2 minute Fudge
1 box powder sugar
1/2 C coca
1/4 C milk
1/2 C margarine
1 tsp vanilla
1/2 C nuts
In a 8 Cup microwavable bowl add – powder sugar and coca-add milk and margarine (do not stir) Heat for 2-3 minutes until all is melted. Add vanilla and nuts -stir. Spread into a buttered dish and refrigerate until firm.
lb light brown sugar
1 C whipping Cream
2 T margarine
1 to 2 C pecans
in a 2 quart bowl – brown sugar and whipping cream-microwave at 100% for 11 to 14 minutes -stiring about half through. Add margarine and pecans and microwave for another 1 to 2 minutes. When done it will be Hot ! Drop spoonful onto wax paper and let harden.
Today I am celebrating February with a Heart Healthy version of Fettuccine Alfredo. Number #1 Valentine restaurant choice is Italian so in honor of National Fettuccine Alfredo Day here’s my recipe – No reservation needed :
16 oz fettuccine (whole grain)
2 T butter (grape seed oil)
3 Clovers garlic/ minced
1/4 C flour
2 C almond milk
2 C low sodium chicken broth
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1/2 C grated Parmesan cheese
in a large pot cook pasta al dente by directions. Drain in colander after cooked. In the pot add oil and saute garlic-add in flour.Then add in milk and broth. Cook about 6-7 minutes until sauce thicken. Add salt,pepper and nutmeg . Turn off heat and Add Cheese . Stir to melt and then add Noodles.
February is heart healthy month but you can make this healthy version or full flavor version by using whole milk,butter and noodles.
STOCK YOU PANTRY WITH HOMEMADE MEALS Pull it off the shelf. Mix with water. Cook. Serve. It’s as quick and easy as preparing a box of mac and cheese—but it’s not store-bought junk, it’s your favorite dishes made from scratch. With Meals in a Jar and a little planning, you’ll have your pantry stocked with healthy, delicious ready-to-cook meals, like: • Tomato Soup with Cheese • Cheddar Garlic Biscuits • Cornmeal Pancakes with Syrup • Breakfast Burritos • Chicken Chipotle Soup • Carnitas • Braised Short Ribs • Turkey Pot Pie • Coq Au Vin • Rustic Fruit Pie Meals in a Jar is packed with step-by-step instructions for natural breakfasts, lunches, dinners and desserts that allow even the most inexperienced chefs to make scrumptious, nutritious dishes. Not only are the recipes in this book perfect for carry-along camping fare, rushed weeknight dinners and meals for Dad (or even a teenager) to prepare, they can also be life-savers in times of disasters like fires, blackouts or hurricanes.
About the Author
Julie Languille is passionate about both food and preparedness. She owns a dinner planning website with thousands of recipes compiled to make dinner planning, shopping and cooking easy for families. She teaches workshops on preparedness and long term food storage and regularly hosts food packaging parties where families gather to make pre-packaged meal kits to build their own food storage as well as bless families in need. Julie lives with her husband and family on lovely Whidbey Island, in the Puget Sound near Seattle, and when not cooking loves to read, sail and kayak in the waters near her home.
Good Morning! In my kitchen today I am sharing some fun Cookbooks and some of my family recipes inspired by these cookbooks. Since we are getting read to go back to College or school lets start with Apples
We lived in Michigan for many years not for from an Apple orchard – so in the fall Apples were used in many ways :
A is for Apple :
Filling 4 tablespoons unsalted butter 1 cup light brown sugar, packed 1/2 cup granulated sugar Juice of 1 lemon 1 tablespoon all-purpose flour 4 pounds Granny Smith apples (about 8 to 10), peeled, cored and cut into 1/2-inch-thick slices 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt
Topping 1 cup all-purpose flour 1/4 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup heavy cream 2 teaspoons cinnamon 4 tablespoons unsalted butter, melted
To make the filling: Heat the oven to 375 degrees.
In a 12 in skillet melt the butter over medium heat. Add the brown sugar and granulated sugar, lemon juice and flour, and cook until sugars dissolve, about 5 minutes. Add and continue to cook, stirring occasionally, until the apples have slightly softened, 7 to 10 minutes. Stir in the cinnamon, nutmeg and salt, and remove from the heat.
To make the topping: In a medium bowl, use a fork to mix together the flour, 2 tablespoons of the granulated sugar, the baking powder and the salt. Gradually pour in the heavy cream, and using the fork, to bring mixture together into a sticky dough.
Scatter pieces of the dough over the top of apple mixture in the skillet.
In a small bowl, stir together the remaining 2 tablespoons granulated sugar and the cinnamon.
Brush the top of the dough with the melted butter and sprinkle with the cinnamon-sugar. Place the skillet on a rimmed baking sheet to catch any drips and bake until top is golden brown and both the filling and the topping is cooked through, about 40 minutes. Serve warm.
This is an Applesauce with only Apples but you can add for Adults -cinnamon,sugar and lemon juice for taste. You can also make other fruits and vegetables this way also. Want to make a large quantity use a slow cooker and Freeze . Lisa
Homemade Applesauce for Babies :
Farm Fresh Apples ( washed,peeled and sliced)
Bring water to a boil in a medium-size saucepan. Reduce heat until bubbles are soft. Cook apple chunks until tender. Check apples after 10 minutes — it’s important to minimize cooking time to help preserve vitamins and minerals. When apples are tender, drain and rinse with cold water for three minutes to stop the cooking process.
Puree in a food processor or blender until smooth. Add water as needed to reach desired consistency.
Cool applesauce and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.
Today from my kitchen I am posting about last minute gifts you can Cook up in your kitchen – so here some family favorites. First up perfect for anyone- hot chocolate in a jar with Homemade marshmallows perfect combo-
Tag on Jar Mix all the ingredients together in a bowl. Add ½ cup of the hot chocolate mix to 1 cup of boiling water in a mug and stir until completely combined. Top with marshmallows, if desired, and enjoy!
Homemade Marshmallows :
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
You can package together in a large jar or you can place Marshmallows in a plastic bag or jar and give separate, Lisa
Today in my kitchen I am sharing a recipe from my Mom. My Dad has hunted his whole life with his family – its put meat on the table in lean times and still big part of our family menu.The golden rule here is you eat what you kill – so waste not. If you are not a Venison fan you can use this on other meat. Lisa
It’s Deer Season in the Sportsman Paradise ( Louisiana ) so here’s a recipe to try – Lisa
Onions, and bell peppers cut in large pieces
1 bottle of Italian Dressing (Wishbone)
1 T Oil
The night before cooking – cut small holes in deer meat – stuff holes with onion,garlic and peppers. Mix salt and pepper and stuff in holes with vegetables. Set in a pan and pour Italian dressing over meat to marinate overnight.
In the morning place oil in Dutch Oven- brown the Roast and add a Cup of water. Let come to boil and place a lid on. Cook on low 5-6 hours . When done remove and thicken gravy. ( You can also place roast in an oven pan and Cook in 350 oven until done ).
Deer meat needs to be marinated and Cooked slow and Low.
Homemade Italian Dressing
¼ cup vinegar (red wine, cider, white wine, etc)
¾ cup olive oil
1 teaspoon mustard
1 garlic clove, mashed and minced
1 tablespoon Italian seasoning (or oregano)
Put the lid on the jar and shake it for all you’re worth, which will emulsify the marinade. You can also just whisk it together in a bowl.
Teriyaki marinades are almost as classic as Italian dressing.
This is an easy basic white bread recipe but with a twist. I was making Bread the other day and realized I was out of white sugar . Time for Research for my recipe :
5 C Flour
2 pkg Yeast
3 tsp Salt
6 T Sugar
7 T shortening
1 1/2 C Milk
1/2 C Water
Sift flour ,sugar and salt. Set aside 1 C flour for surface, Heat milk and water and dissolve yeast. Add the remaining 4 C flour to yeast and mix. Place on flour surface and Kneed all together. Place in warm area and let Rise. Make rolls or Bread -let Rise and Bake at 350 for 25 minutes. (3 loves)
Rules for Subsuming Honey for Sugar :
The Rule: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey. The Rule: For every 1 cup of honey you’re using, subtract 1/4 cup of other liquids from the recipe. The Rule: Add 1/4 teaspoon baking soda for every 1 cup honey used. The Rule: Reduce the temperature of the oven by 25°F.
Brown Sugar :
Can be swapped evenly. But it may change the colors depending on how much you use.
My swap ? 6 T of white sugar for 6 T brown sugar.
Did change the color a little and a little sweeter but it was fine in taste, Lisa
Julia's recipes and commentary, straight to you from Iowa City! Normally, they're based around what looks good at the local farmers market. And yes, they're all out of order since they were copied over from Philip's flower blog which you should also check out -- see the link at right...
Peripatetic philomaths...focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.