Blackberry Jellies (Fruit Jam Jellies)

January 25, 2012 by
 
My hubby loves blackberries, raspberries, and such so much you would think he was born here in the Northwest instead of Germany.  All though he can be a bit of a sauerkraut sometimes, right dear? ; )
So when I saw this recipe I knew I had to try it with some blackberry jam.
I love how simple these are and the berry flavor really shines through.  I’ve made jellies before, but always coated them in superfine sugar.  I really liked the powdered sugar coating much better.
I love the old-fashioned look of these and I think they are perfect for Valentine’s day.
For some reason I always relate old-fashioned things to romantic things. 
It may or may not have to do with all the old classics I adored as a kid… well, okay, and now. :  )
BLACKBERRY JELLIES (Fruit Jam Jellies)
1 1/2 cups jam (I used 1 cup blackberry and 1 cup strawberry)
3/4 cup water
3/4 cup sugar
3 T (3 envelopes) unflavored gelatin
1/4 tsp citric acid
1/3 cup powdered sugar
1/3 cup cornstarch
 
Oil an 8 inch square baking pan (or 9 by 13 for smaller jellies).  Set aside.
In a large saucepan, combine the jam, water, sugar, gelatin, and citric acid.
Stir constantly over medium high heat with a wooden spoon until syrup reaches 220 degrees F.
Pour into oiled pan and cool to room temperature, then refrigerate for about 3 hours, or until firm.
Mix the powdered sugar and cornstarch together in a small bowl. 
Dust a cutting board with powdered sugar mixture.
Unmold jellies onto cutting board.  Dust with more powdered sugar.
Cut into small squares, coating each side with powdered sugar.  Store in an airtight container.
 
VARIATION:  Instead of rolling in the powdered sugar/cornstarch mixture, you can also roll in superfine sugar (you know, like those orange slices you see in stores).
If you don’t have any superfine sugar, just pulse some granulated sugar in your food processor or blender for a minute or two.
 
Source: Slightly adapted from Sweet Confections by Nina Wanat
Filed Under: Candy / Confections

Oven-Fried Onion Rings

January 24, 2012 by
 
I have a hubby who does NOT like onion rings.  At all. Period.  End of discussion.  Never. EVER.
So imagine my surprise when he was digging into these like they were… good.  Great, even.
I double checked to make sure it was really my hubby I was looking at, and then I marked this recipe with an underlined GREAT!
My favorite thing about these is that they are crispy without being heavy and greasy, and they were also great on burgers or even on a steak salad.  Mmm… steak salad.  I think I had better go amend my weekly menu…
 
OVEN-FRIED ONION RINGS
 
1/2 cup flour, divided
1 egg
1/2 cup buttermilk
1/4 tsp paprika (or cayenne pepper)
1/2 tsp salt
1/4 tsp pepper
30 saltine crackers
4 cups kettle-cooked potato chips
2 large white or yellow onions
6 T vegetable or canola oil
 
Heat oven to 450 degrees, with one rack set in the lowest position, and another in the upper-middle position.   Slice the onions into 1/2 inch thick rounds and separate into rings to get 24 rings.
(I saved the middle smallest rings to chop up for another dish.)
Place 1/4 cup of the flour in a shallow dish.  In another dish, beat the egg and buttermilk together.
Add the remaining 1/4 cup flour, paprika, salt and pepper into the buttermilk mixture.
Process the crackers and chips in a food processor until finely ground.  Put in a third dish.
Dredge onion rings one at a time, dipping in the flour first, then the buttermilk mixture, and the crumb coating last, turning to coat evenly.  Shake excess off after each step.
Set coated rings on large plate while you repeat coating each ring.
Pour 3 T oil onto each of 2 rimmed baking sheets.  Place the baking sheets in the oven and heat for about 8 minutes, until just smoking.
Tilt the hot sheets to coat with the oil.
Lay the rings out in a single layer on the baking sheets.  Bake, flipping the onion rings and rotating the pans halfway thru baking, until golden brown, about 15 minutes total.
Transfer to a paper-towel lined rack briefly before serving.
Recipe slightly adapted from Annie’s Eats, originally from Cook’s Illustrated
 
Filed Under: Side Dishes Tagged With: ,

GIANT (or not) Rainbow Cookies

January 20, 2012 by
 
You can never have too many cookie recipes.  Especially when you have kids.  Or a hubby.  Or… well, okay you can pretty much blame that one on whoever you want. : )
My daughters love, love, LOVE, to help make cookies. 
This is a great cookie recipe because it is so easily adaptable to what you feel like throwing in.
We’ve made them with just chocolate chips, or a variety of chips, mini m&m’s, just regular m&m’s, all kinds.  They always turn out great, with whatever we throw in there.  Even gummy bears… okay, forget I said that, that one was a bad idea.. just trust me. : )
 
GIANT (OR NOT) RAINBOW COOKIES
makes 18 large or 3 doz small cookies
 
2 cups flour
1/2 tsp baking soda
1 tsp salt
12 T (or 1 1/2 sticks) unsalted butter at room temperature
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla
1/2 cup m&m’s
1/2 cup chocolate chips (or additional m&m’s)
 
Cream the butter and sugars together until well combined.
Add the egg, egg yolk, and vanilla, stir until combined.
Add flour, baking soda, and salt until well combined.
Mix in the m&m’s and chocolate chips.
I did part of the dough with a large scooper, which is about 1/4 cup, and the other part with a small cookie scooper, about 1 1/2 to 2 T in size.
Scoop dough onto cookie sheets lined with parchment paper or silicone mats, leaving a couple inches inbetween each.
Slightly flatten the large cookies if doing that size.
Bake at 325 degrees, 12-15 minutes for larger cookies, or 8-12 minutes for smaller.
When done the centers will be golden brown, and the centers still soft.  Let cool for a few minutes before moving to a wire rack to completely cool.
 
Recipe adapted from How Sweet It Is, originally from Cooks Illustrated
 
 
Filed Under: Cookies

Raspberry Marshmallows

January 19, 2012 by
Homemade marshmallows are NOTHING, I repeat, NOTHING like the ones you buy at the market.
The other day I had bought some fun flavored ones, and served them with some hot chocolate.
Hubby and I both immediately spooned them off the top of our cups.  They just didn’t compare.
These are really the exact same recipe as my regular marshmallows,  only with a little raspberry flavoring added.  You can of course change this out for another flavoring as well. 
The pictures are from my old regular marshmallow tutorial, so they do look white.  Expect the color of yours to be pale pink, but you could of course add coloring if you prefer.  Just add it with the flavorings.
You can also cut these into shapes, like little hearts for Valentine’s Day.
RASPBERRY MARSHMALLOWS
Recipe by My Stained Apron
 
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
2 tsp vanilla extract
1/2 tsp raspberry flavoring (I use candy flavoring, which is pretty concentrated, but just start with a little and add from there, a lot of flavorings are stronger/weaker than others)
1/4 cup powdered sugar
1/4 cup cornstarch
 
Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
 
Fit mixer with a whisk attachment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add the vanilla and raspberry flavorings in the last minute. (And coloring if using).
 
Mix together the cornstarch and powdered sugar.
Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
 
 
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
 
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
 
Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
 
Using a greased pizza wheel, cut into squares.
Store in a zip lock or airtight container for a few weeks.
Filed Under: Candy / Confections

Steak Salad

January 17, 2012 by
 
I’m a sucker for salads.   It’s no wonder I used to work for Sweet Tomatoes I suppose.  I don’t know why people talk about salads like they’re torture food, I find them so versatile and fulfilling.
This one is definitely at the top of my list too.  I served it with everything separate, so each person could decide how much of everything they wanted.  Which is a great way to adapt something if you don’t want to hear someone complain there’s too much Gorgonzola, or they don’t have enough steak… that would NEVER happen in my house : ) Ever.
I have found that the candied pecans freeze really well as well.  We had leftovers of those and they kept great in a freezer container for a later dinner.
I know this may seem like a long recipe with a lot of ingredients, but it really is quite simple if you look at the steps and a lot of the ingredients are for the dressing.  And if you ask me, homemade salad dressing and store-bought don’t belong in the same category.
 
STEAK SALAD
 
1 1/2 lbs strip steak, extra fat trimmed off
 
FOR DRESSING/MARINADE:
3/4 cups canola or olive oil
3 T red wine vinegar
1 T balsamic vinegar
1 T Worcestershire sauce
1 T soy sauce
2 T lime juice
4 T brown sugar
3 cloves garlic, minced
1 tsp ginger powder
1 tsp kosher salt
black pepper, to taste
 
FOR ONION STRINGS:
2 onions, sliced very thinly
2 cups buttermilk
2 cups flour
1 T salt
1/2 tsp paprika (or cayenne pepper as original recipe states)
canola oil, for frying
 
FOR CANDIED PECAN BITS:
1/2 cup pecans, chopped
1 cup sugar
2 T water
 
FOR SALAD:
Lettuce mix, I used romaine, arugula, and spinach
grape tomatoes
3/4 cup crumbled Gorgonzola cheese
 
For dressing/ marinade: Combine all ingredients in a jar and shake until combined well.
Adjust salt and pepper if needed.
Place the steak in a zip top bag and pour half of the marinade in, seal tightly.
Let marinate in the refrigerator for at least 2 hours.
Prepare the onion strings: Place the onions in a dish and cover with the buttermilk.  Soak for at least one hour.
For the candied pecans: Line a baking sheet with a silicone mat and set aside.  Put sugar and water in a small pot over medium heat.  Cook to 280 degrees, which should take about 5 to 6 minutes and should be amber in color.  Remove from heat and stir in pecans quickly then pour onto baking sheet and spread pecans out in a single layer.  Cool completely.
Make the onion strings:  Mix together the flour, salt, and paprika in a medium bowl. 
Heat a couple inches of oil in a pot to 375 degrees.  Taking a hand full of onions at a time, remove from buttermilk and coat with flour mixture, shake off excess, then put in the oil.  Fry for just a couple of minutes until golden brown.  Move to a paper-towel lined dish and repeat with remaining onion strings.
Cook the steak: Using a grill or saute pan over medium high heat, cook the steak for a few minutes on each side, to medium rare.  Let rest before cutting into thin strips.
We liked serving everything separate so each person could decide what they wanted more or less of.  Use reserved dressing/marinade to dress the salad.
 
Recipe adapted from The Pioneer Woman
 
Filed Under: Beef, Salad / Dressings Tagged With: , ,

Frosted Flakes French Toast

January 13, 2012 by
 
You should never go grocery shopping when you’re hungry.  Because if you’re anything like me, then you end up with something nobody in the house eats.  Like frosted flakes.  I don’t eat them.  My hubby doesn’t eat them.  My kids don’t eat them.  We like cereal, but we pretty much only eat the non-sugary varieties.  And yet I came home with frosted flakes.  The tiger must have hypnotized me or something.
I’ve heard of french toast made with cereal before, so I figured why not?
The results were surprisingly good.  Hubby said it reminded him of a doughnut with the combination of bread and a sweet topping. 
So don’t forget to make time to have breakfast together this weekend, and make it together too!  If you don’t have frosted flakes,  just dig through your cereal cupboard and try something fun, you might be surprised!
 
FROSTED FLAKES FRENCH TOAST
Recipe by My Stained Apron
 
8 slices bread
2 eggs
1/4 c milk
1/4 c cream
1 T vanilla
2 cups frosted flakes
 
Whisk together the eggs, milk, cream, and vanilla in a bowl.
Coarsely crush the frosted flakes and place in another bowl.
Heat pan or griddle over medium high heat, melt a little butter or oil in pan or use nonstick spray.
While pan is heating, soak a few pieces of bread in egg mixture.  When pan is hot, dip bread in frosted flakes, coating each side, then place in pan.
Cook in batches so you don’t crowd the pan, for a couple minutes on each side.
While each batch is cooking, have the next batch soaking before it gets dipped in the cereal.
Keep hot in a warm oven if needed.
Serve hot with butter and syrup.
Filed Under: Breakfast

Crispy Garlic Chicken

January 11, 2012 by
I have a New Year’s resolution.  Let’s eat garlic.  All of us.
And lots of it.  Do-able, right?
My hubby and I may not agree completely on what the greatest foods are, but luckily enough he loves garlic as much as I do.  Good thing too, because I think we might need counseling if we didn’t agree on that one. : )  I use garlic in lots of recipes, but this one is definitely all about the garlic.
It took me awhile of testing and not-so-tasty experiments until I finally got this one right.  But it was totally worth it.  You’ll see.
CRISPY GARLIC CHICKEN
Recipe by My Stained Apron
1 1/2 to 2 lbs boneless skinless chicken breasts
Oil for frying
Batter:
2/3 cup flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp baking soda
2/3 cup cold seltzer water
1/2 tsp salt
Sauce:
1 cup soy sauce
1 cup sugar
1/4 cup minced garlic
1 T sesame oil
1/2 to 1 tsp chili flakes (depending on how spicy you want it)
2 T honey
Make the sauce.  Whisk all sauce ingredients together in a pot and bring to a simmer over medium heat.  Simmer for a couple minutes then remove from heat.
Cut the chicken into strips, 1/2 to 1 inch thick.
Make the batter.  Whisk all batter ingredients together in a bowl until smooth.
Heat a few inches of oil in a pot over medium high heat. (You want about 350 degrees).
Working in batches, dip chicken in batter then carefully place in the oil.  Be careful not to overcrowd the pan.  Cook for a couple minutes, then flip and cook the second side.  Set on a wire rack set over a baking sheet while you finish frying the chicken.
Warm the sauce and toss with the chicken (I use my big wok to do this).
Serve hot.
Filed Under: Asian, Chicken / Turkey

Kale Chips (Dragon Scales)

January 9, 2012 by
Was kale only cool in 2011?  (or never if you’re my hubby)  : )
I totally love kale.  Any year it is.  These kale chips are perfect for snacking, or served with a salad too.  They have an addictive quality, maybe because they’re a little salty and crispy.
If your kids aren’t feeling too adventurous, just tell them they’re baked dragon scales.
PS Are my daughters the only girls that think dragons are cool?
KALE CHIPS
1 bunch Kale
drizzle olive oil
kosher or sea salt
Wash kale, dry well.  (A salad spinner or hand dry each leaf to make sure it’s really dry.)
Cut the middle rib out, then cut the leaves into “chips”, or pieces about 2 or 3 inches.
Drizzle with oil and toss to coat lightly.
Lay out in a single layer on a cookie sheet lined with parchment paper or a silicone mat.
Sprinkle with salt.
Bake at 350 degrees for 12 to 15 minutes, or until crisp.
Filed Under: Appetizers / Dips / Snacks

Buttermilk Oat Bread

January 6, 2012 by
 
I love, love, love these buttermilk rolls.
One of my favorite things about them is that half the batch makes more than enough for one dinner, with some leftovers, and the other half of the dough can be stashed in the fridge for up to a week for another use.  I was thinking about making a recipe for buttermilk oat bread… and then I remembered the bowl of dough in the fridge.  Why not try it?
It came out perfect, just how I was hoping.  And now I have a second use for a great recipe!
This bread is chewy, dense enough to make great sandwiches, and super good toasted, or as grilled cheese sandwiches.
 
BUTTERMILK OAT BREAD
 
Half a recipe of buttermilk roll dough, recipe here
egg wash (1 egg white mixed with 1 T water)
1/4 cup rolled oats
 
Spray 2 loaf pans (9″ x 5″) with nonstick spray.
Form dough into 2 loaves and place seam side down in pans.
Brush with egg white, sprinkle tops with oats.
Bake at 350 degrees for about 35-40 minutes, or until done.
 
Now, wasn’t that easy?!
 
Filed Under: Bread, Yeast

Pressure cooking beans

January 4, 2012 by
One of my favorite kitchen tools is my electric pressure cooker.
If you’ve ever used stove-top pressure cooker before, forget everything about that.  It’s so easy and simple to use.
Throw your ingredients in, lock the lid, and press a few buttons.  I bought mine a few years ago at Costco for about $70 and I think it has paid for itself.  I started with a Cuisinart brand pressure cooker but have since switched to using an Instant Pot.  I really like that the bowl is stainless versus the non stick coated in the Cuisinart.
My dislike for sludgy canned beans were a big reason for buying one.  They are so expensive compared to dried (and also never quite as good), but some days you just don’t have time (or didn’t plan ahead enough) to cook dried beans.  Now I can cook UN-soaked dried beans quickly and they turn out great.  I also like the pressure cooker for cooking meats quickly, especially things like pork to shred for tacos, or pulled pork sandwiches, whole chickens, etc.
What I love to do is cook a large batch (especially of Garbanzo beans, which I use frequently), and freeze them after they are cooked.  That way I have cooked beans on hand for a quick batch of hummus whenever the needs arises.  If you don’t have a pressure cooker, you could cook a big batch of dried beans on your stove top and do the same thing.
 A little work and planning ahead of time sure helps when you have a crazy day!
You can either freeze them drained in ziplock bags or in freezer containers covered with the cooking liquid.  If you are using them to make hummus or refried beans this can be handy since you can puree using the liquid as well for a more smooth and creamy texture.



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Filed Under: Freezer