Cinnamon Apples

September 28, 2011 by
 
I love the sight of jars lined up on the counter.  A syrup simmering on the stove.
The smell of cinnamon and apples filling the house.  It reminds me of my childhood, makes me think about my grandmothers, and excites me to pass on the skill to my girls.
 
This is another recipe I’ve had sitting around to share since last fall.  It’s one I’ve made many times, and I recall it being the first canning recipe I made as a newleywed.  We didn’t have much money, but I got a great deal on apples and pears from Mt. Hood (the best place to get apples and pears!), and so I opened up my grandmother’s canning book that had been passed on to me and gave these a try.  They were a success, along with some mint pears too.  I remember my Dad talking about them and how much he loved them.  They were a staple in their root cellar and I’m so glad I was able to keep the recipe alive. 
If you want to make it easy on yourself, make sure to splurge and get yourself one of these, but just trust me, get one with a clamp and not the suction base.  I originally had one with a suction base but it broke rather quickly (the suction base was never great), and after suffering through a year without one I decided on a model with the clamp base and LOVE it! 
If you’re new to canning, or need a refresher, go here to the National Center Home Food Preservation for the safest info on canning.
 
CINNAMON APPLES
Makes 6 pints
 
2 1/2 cups sugar
5 cups water
6 cinnamon sticks
2 T whole allspice
2 T whole cloves
red food coloring, if desired or a few red hots
6 lbs apples, cored, peeled, sliced, and soaked in water with “fruit fresh”
 
Ready your boiling water bath.
In a large pot, combine everything but apples.
Bring syrup to a boil, then add apples.
Cover and simmer for 5 minutes.
Pack apples in pint jars (wide mouth come in handy here).
Pour syrup over to cover, leaving 1/4 inch headspace (straining out the spices).
Wipe jar rims and threads.
Cover with 2 piece lids and screw bands finger tight.
Process in a boiling water bath for 20 minutes.
 
Filed Under: Canning

Apple Pie Jam

September 27, 2011 by
 
I’m a little embarrased to say I’ve had this recipe sitting around waiting to be shared for about a year now. : )  It’s our favorite kind of jam, and everyone always asks for the recipe, so I thought I’d better share it!
It’s amazing on toast, and amazing warmed up and drizzled over vanilla ice cream. It’s very easy to make, and here in Washington it’s the perfect time to use up those amazing crisp Washington apples.
So think ahead to the holidays and how nice this would be for a thoughtful gift, maybe paired with some homemade bread.  I know my friends would love it!
If you’re new to canning, or need a refresher, go here to the National Center Home Food Preservation for the safest info on canning.
APPLE PIE JAM
Makes aprox. 7 half pints
 
4 cups tart apples, peeled and finely chopped (3-4 large apples)
2 T lemon juice
1 tsp ground cinnamon
1/4 tsp allspice
4 cups sugar
1 cup firmly packed brown sugar
1 box pectin
1/2 tsp butter
 
Add water to cover chopped apples. (This isn’t 4 cups each apples and water.  You should fill your measuring cup to the 4 cup mark with apples, then add water just to the 4 cup mark). 
Ready your boiling water bath.
Place apples and water in a large saucepan.
Stir in lemon juice, cinamon, and allspice.
Measure out sugars and set aside, but have ready to add.
Stir pectin into pot, then add butter.
Bring to a full rolling boil on high heat, stirring constantly.
Quickly add both sugars.
Return to a full boil and boil 1 minute, stirring constantly.
Remove from heat and skim any foam off with a metal spoon.
Ladle quickly into hot, clean half pint jars, leaving 1/4 inch headspace.
Wipe jar rims and threads.
Cover with 2 piece lids and screw bands finger tight.
(I hold the jar with a tea towel while I tighten the screw bands)
Process in a boiling water bath for 10 minutes.
 
Recipe Source: WSU Extension Office
 
Filed Under: Canning

SPICED PLUM STREUSEL CAKE WITH TOFFEE GLAZE

September 20, 2011 by
 
This is the perfect recipe for this week, when I feel in between summer and fall.  Any cake that uses fresh fruit feels summery to me, but the warm spices and dark glaze feel perfect for a fall cake.
This was pretty good the next day, but like most cakes, best the day of. 
 
SPICED PLUM STREUSEL CAKE WITH TOFFEE GLAZE
 
CAKE:
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter, room temp
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup buttermilk
5 medium plums, halved, pitted, & cut into eighths (I used 8 small)
 
STREUSEL:
1 cup sliced almonds
2 T flour
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 1/2 T butter, melted
 
GLAZE:
2 T butter, cut in pieces
3 T brown sugar
3 T heavy cream
big pinch of salt
1/4 tsp vanilla
 
Make the streusel:
Combine all the streusel ingredients in a bowl, tossing with a fork until mixed.  Set aside.
 
Make the cake:
Combine the butter and sugar with a hand mixer or in a stand mixer with a paddle.
Beat 3-5 minutes, until light and fluffy.  Add eggs one at a time, beating until well mixed.
Mix in the vanilla and buttermilk, then the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.  Mix until well combined.
Butter the bottom and sides of a 9 inch springform pan.  Scrape the batter into the pan and smooth the top with a spatula.  Arrange the sliced plums on top of the batter in an even layer and gently press in.
Sprinkle streusel on top.
Bake at 350 degrees for about 55 minutes, until a toothpick inserted in the center comes out clean.
Cool cake completely.  To release from the pan, run a small knife around the side of pan first.
 
Make the glaze:
Combine the butter, brown sugar, cream, and salt in a small saucepan and heat over medium high heat and bring to a boil.  As soon as it boils, reduce heat to medium and simmer for 1 minute.
Remove from heat and cool, then stir in vanilla.
Spoon over the cake, letting it drip down the sides.
Serve cake warm or at room temp.
Store leftovers well wrapped at room temp for up to 4 days. (Best day of)
 
Recipe Source: adapted from Ready For Dessert by David Lebovitz
Filed Under: Cake / Cake Pops

Morning Buns

September 16, 2011 by
It actually rained a tiny bit tonight. Hooray! I am so excited for fall and winter.  And this is the perfect thing to welcome in fall.  Warm cinnamony bread in the morning (that I can make beforehand too!) with some Evil Hot Chocolate makes for very happy faces around here.  This is originally from the King Arthur Flour blog, and in that recipe they bake it in a tree form but a 9 by 13 pan works great.
This is the perfect Holiday breakfast recipe, since it can be thrown in the oven while you enjoy festivities.  And I have found if we have company it’s really nice to make a few days ahead so we can have it on hand for an easy breakfast.
HOLIDAY MORNING BUNS
3 1/2 cups flour
1/2 cup cornstarch
1 T baking powder
1 1/2 tsp salt
2 T sugar
2 to 2 1/4 cups heavy cream
Coating:
7 T butter, melted
cinnamon and sugar for rolling
Whisk together the flour, cornstarch, baking powder, salt, and sugar.
Add 2 cups of the cream all at once, then stir until the dough comes together.
If needed, add more cream to bring dough together.
Knead lightly just to make sure there are no dry spots.
Break of pieces of dough about the size of a ping pong ball and roll each piece in the melted butter, then the in the cinnamon and sugar.
Place the balls into a pan in a single layer (I use a 9 by 13 inch glass dish, sprayed with non-stick spray).  By the time you are done they should be touching, but not overlapping.
Cover the pan with plastic wrap and put in the freezer overnight, or up to a week. (Just wrap the foil again in foil if freezing longer than overnight.
The next day take the pan out of the freezer and let them sit at room temerature while you heat your oven to 350 degrees.  (Don’t worry, they don’t need to thaw).
Bake for 45 to 50 minutes, until they are cooked through.
If they have been in the freezer longer than overnight, they may need 65 to 70 minutes.
(You may need to tent with foil after 45 minutes so the tops don’t overbake).
Dust liberally with powdered sugar (if desired) and serve immediately.
Filed Under: Bread, Yeast, Breakfast, Holiday Recipes

Cheater Blondies

September 12, 2011 by
 
DISCLAIMER: These aren’t my favorite blondies, but I do like having a few dessert recipes that can be made up in a super bad pinch.  In this case, at the last minute it worked out for me to have time to go with my mom to visit my Grandma.  And seeing how she loves sweets, I try to never go see her empty handed. : )
She loved them, so it was worth the last minute scurry to throw something together.
You could also sub out the chocolate chips for your own preference, like some chopped walnuts (or even add a couple mix-ins for that matter.)
 
CHEATER BLONDIES
1 box cake mix, butter or yellow variety
1/2 cup oil
2 T water
1 egg
1 cup chocolate chips
 
Mix all together until well blended.
Spray a 9 by 13 inch pan with non-stick spray and spread batter in pan.
Bake at 350 degrees for 20 minutes.
 
Filed Under: Brownies / Bars

Ranch Potato Salad

September 9, 2011 by
We’re still in our hot weather streak here and I still feel like making simple summer meals.
Especially since the craziness of school time has begun too.
This was an “emergency dinner” one night when I literally didn’t realize how close it was to dinner time until it was too late to prepare much. 
I had a bunch of potatoes in the pantry and some homemade ranch dressing in the fridge, so it kind of put itself together. My hubby doesn’t like potato salad usually, but even he liked this one. 
This would be exceptionally easy to adjust amount on, just remember one egg and slice of bacon per pound of potatoes, and 1 rib celery and 1 green onion for every 2 pounds.
Hope you’re enjoying the last of your summer too!
RANCH POTATO SALAD
4 lbs Russet potatoes
4 hard boiled eggs, peeled and sliced
3 ribs celery, chopped
3 green onions, thinly sliced
4 slices pepper bacon, cooked and chopped
1 T sugar
Ranch dressing to coat
Peel, chop, and boil potatoes until cooked but not mushy.
Cool, then toss with remaining ingredients.
Chill or serve immediately.
Filed Under: Salad / Dressings, Side Dishes Tagged With: ,

Milk Chocolate Ice Cream

September 7, 2011 by
 
It’s been hot around here.  Like, real actual over 90 degrees weather. 
(And no rain to boot!)
I find it humorous that so many people in the Northwest complain about our dreary cloudy and rainy weather we get a lot of, and then go absolutely crazy about how hot it is when we have a week of heat.
I have to admit I prefer the fall and winter, when I have more reasons (and excuses) to bake, make soup, and curl up with my girls and read.
So what to do in this heat? Make ice cream of course!
(What, did you think I was going to say, hiking?)  : )
 
This is so far the best ice cream recipe I’ve ever made. Ever.  But I suspect I’ll be equally impressed by other recipes out of The Perfect Scoop by David Lebovitz.  The recipes all look amazing.
I did change it, making 1 1/2 quarts instead of 1 (If I’m making ice cream, you can bet I’m making the maximum amount that will fit in my ice cream maker!)  I also never have whole milk in the house (yet I have cream, ironic, I know.)  Since we always just have fat free I always adjust ice cream recipes by adding extra cream and a little less milk.  If you are using whole milk, just use 2 1/4 cups each milk and cream. 
So to sum it up: this ice cream is super creamy, silky, and pretty much perfect.  If you don’t like it then you’re probably one of those people who lie and say they don’t like chocolate. ; )
 
I left out the optional cocoa nibs but I grabbed some I saw in the store the other day and can’t wait to try it with them.  I think they’ll add a great dark crunch.
 
MILK CHOCOLATE ICE CREAM
Makes 1 1/2 quarts
 
12 oz milk chocolate, finely chopped or use chips
2 3/4 cups heavy cream
1 3/4 cups fat free milk
1 cup sugar
large pinch salt
6 egg yolks
3/4 cup cocoa nibs or semisweet or bittersweet chocolate chips, optional
Combine milk chocolate and cream in a bowl and microwave at 50% power for 3 minutes (or until melted), stirring every 30 seconds.  Put in a large bowl and set a fine strainer over it.  Set aside.
In a medium saucepan combine the milk, sugar, and salt and heat over medium heat.
Whisk the egg yolks in a large bowl and as soon as the milk mixture is warm, slowly pour it into the egg yolks, whisking constantly.
Pour back into saucepan and heat over medium heat until it thickens slightly and coats the spatula.
Pour through the strainer into the melted chocolate.
Set over an ice bath and stir until cooled.
Chill in the fridge until well chilled, then freeze in an ice cream maker.  Add the cocoa nibs the last few minutes of churning if using.
 
Recipe adapted from The Perfect Scoop by David Lebovitz
 
Filed Under: Ice cream

Birthday Lunch

August 31, 2011 by
I had a birthday this week, and since my hubby has the week off we took the opportunity to go on a lunch date.  I loved the places we went so much I had to share with you all!  And if you don’t live near Portland, Oregon… sorry. 
I broke out of my comfort zone a bit and snapped a couple pictures, though I really hate taking pictures in restaurants.  I feel like I’m invading some one’s home and taking pictures.  So while the pictures are limited, you’ll have to trust me that they were amazing!
First we went to Cacao, which was a little tricky to find for the first time, but worth the extra trip around the block.  I found some cacao nibs which I think should be fun for a little recipe experiment, and some Mexican chocolate.  And of course we had to try their hot chocolate.
 It was rich, creamy, and quite good.   I love good hot chocolate that is more chocolaty than sugary, and theirs fit the bill.
Then on to lunch.  We were distracted by food trucks on the way but stuck to our plan to try Blueplate Lunch Counter and Soda Fountain..  I’m so glad we did!  My new favorite restaurant!
We had seen Blueplate featured on an episode of Diners, Drive In’s, and Dives and had wanted to give it a try for awhile now.  Since they make their own sodas, we had to give them a try.  I had the hibiscus soda, made with star anise and allspice.  I’m a bit of a hibiscus junkie, as I drink hibiscus tea all the time, so it easily won me over.  I loved everything about this place, even the dishes.
I tried the BLT salad, and while it was really good (especially the basil dressing), I really loved hubby’s sliders.  Which is a total surprise since I don’t usually like hamburgers!  I liked them so much we had to (okay I, not we) : ) had to come home and re-create them for dinner. 
The last thing that won me over was the dum-dums on every table.  
So if you’re in the Portland area you really should check this place out.  I can’t wait to go back and try something else off the menu!  In my opinion the best food is the least pretentious, just done really, really well.
Filed Under: Ramblings

Roasted Vegetable Panini

August 27, 2011 by
 
My new favorite thing.
 
Honest.  Wait… do I say that often?
 
Either way, I really mean it this time. : )
 
I have casually mentioned to my husband that I could be a vegetarian, it really wouldn’t bother me.
(Especially with a sandwich like this!)  He usually stares at me in fear for a few seconds until I start to smile.   : )
 

ROASTED VEGETABLE PANINI

 
THE VEG:
8 oz mushrooms, sliced
1 red bell pepper, sliced 1/4″ thick
1 yellow bell pepper, sliced 1/4″ thick
3 small zucchini, sliced 1/4″ thick
1 T olive oil
1 tsp salt
1/2 tsp pepper
 
PESTO SPREAD:
4 oz cream cheese
2 T chopped artichokes
2 T pesto
zest of 1 lemon
 
TO ASSEMBLE:
8 slices Sourdough bread
Butter
Tomatoes, sliced
Provolone Cheese
Arugula
 

Toss all the veg ingredients together on a large rimmed baking sheet.

Roast at 400 degrees for 15-20 minutes.
Spread butter on one side of each bread slice.
Lay 4 slices out buttered side down and spread other side with pesto spread.  Top with the roasted vegetables, provolone cheese, tomatoes, and arugula.
Top each with another slice of bread, with the pesto mix spread on the inside and butter on the outside.
Grill on a panini press or griddle.
 
Filed Under: Meatless Main Dishes, Sandwiches / Wraps Tagged With: , , ,

Zucchini Fritters

August 24, 2011 by
 
My mom made corn fritters all the time for our family when I was a kid, and when I was a poor newlywed with an overabundance of zucchini (we grew some in front our little duplex and it went nuts!) I made a variation of the idea for zucchini.
I still make them, especially this time of year when zucchini is trying to take over the earth. : )
These do have a lot of zucchini in them, you could definitely cut the amount in half even if you wanted, but I figure if I’m going to make zucchini fritters I should be using up a bunch of zucchini!
And the great thing about these is that kids have no idea they are eating vegetables!  Serve them plain or with a little butter.
 
ZUCCHINI FRITTERS
1 cup flour
1 tsp baking powder
2 eggs
1/2 cup milk
1 T olive oil
1/4 tsp pepper
1 1/2 tsp salt, divided
1/2 tsp garlic powder
1/3 cup thinly sliced green onions
2 1/2 cups shredded zucchini
1/2 cup finely chopped red onion
olive oil, for cooking
 
Sprinkle 1 tsp of the salt over the zucchini and let sit for 10 minutes.
Mix remaining ingredients together, then squeeze excess moisture from the zucchini and stir in.
Heat a little oil in a skillet over medium high heat and spoon 1/4 cupfuls into pan, being careful not to crowd the pan.  Repeat with remaining batter
Cook until golden brown, a few minutes, then flip and cook until cooked through.
 
 
 
 
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Filed Under: Side Dishes Tagged With: ,