Root Beer Float Fudge

December 19, 2011 by
 
This just sounded like too much fun not to try.  And the recipients of it went nuts and couldn’t wait to get the recipe.  I know it seems like alot of work to make homemade fudge and candies, standing at the stove stirring a pot and watching a thermometer, but it does go a long way and really is pretty simple.  This was a great way to mix up the usual flavors with something a little more fun and unusual, and was a big hit!
 
ROOT BEER FLOAT FUDGE
4 cups sugar
1/2 cup corn syrup
1/2 cup cream
1 cup milk
1 tsp salt
1 T vanilla
2 tsp root beer extract or flavoring
2 1/2 cups mini marshmallows
 
In a large pot, combine the sugar, corn syrup, cream, milk, and salt.
Cook over medium heat, stirring constantly until temperature reaches 236 degrees, using a candy thermometer.
Remove from the heat and stir in vanilla and root beer flavoring.
Pour into a 9 by 13 inch dish and leave undisturbed for an hour to cool to room temperature.
(Don’t stir during this time.)
After the hour, pour into a large bowl and mix on medium speed with mixer for about 3 minutes, or by hand with a wooden spoon for about 6 minutes.
When the fudge begins to lighten in color, lose a little of the shine, and thicken slightly, stir in the marshmallows and stop mixing.
Butter a 9 inch baking pan and spread in mixture and let set for at least 1 hour at room temperature.  As it cools it will lighten in color.  Cut into squares and serve.
Can be stored at room temperature or in the fridge, tightly sealed.
(We always prefer fudge cold, so we store it in the fridge.)
 
Recipe source: Mel’s Kitchen Cafe, originally from Chocolates & Confections from the Culinary Institute of America
 
 
Filed Under: Candy / Confections

Chocolate Pecan Pie

December 16, 2011 by
On Thanksgiving my hubby looked at me with a longing in his eyes and asked…
“Are we having your chocolate pecan pie tonight?”
I felt a little bad saying no, but in my defense he did wait until that day to ask : )
I made this pie for the first time as a newlywed, using a baking book my Mom had given me for a gift.  It’s still a favorite 10 years later! (Which says a lot considering how much I love to bake).
This is such an easy pie to make, whips together fast, and is even better the second day.
While I prefer my homemade piecrust over the frozen variety, I won’t be the pie police, so do as you please. : )
CHOCOLATE PECAN PIE
One unbaked piecrust
1 cup corn syrup
1/2 cup sugar
4 T unsalted butter, melted
1 tsp vanilla
3 eggs
1 cup semi-sweet chocolate chips
1 1/2 cups pecan halves
Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.
Stir in chocolate chips and pecans.
Spread in unbaked piecrust.
Bake at 325 degrees for 55 to 65 minutes or until set.  Cool completely.
Store in the refrigerator until ready to serve.  Serve with whipped cream.
Recipe source: slightly adapted from The Complete Book of Baking by Pillsbury 
Print
Chocolate Pecan Pie

Ingredients

  • One unbaked piecrust
  • 1 cup corn syrup
  • 1/2 cup sugar
  • 4 T unsalted butter, melted
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups pecan halves

Instructions

Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.

Stir in chocolate chips and pecans.

Spread in unbaked piecrust.

Bake at 325 degrees for 55 to 65 minutes or until set. Cool completely.

Store in the refrigerator until ready to serve. Serve with whipped cream.

https://mystainedapron.com/chocolate-pecan-pie/

Filed Under: Holiday Recipes, Pie

Lemon Shortbread

December 14, 2011 by
Tis the season for sweets! I love shortbread for gift-giving, I haven’t met a soul who doesn’t love it.
This is my personal favorite, the creaminess of butter and freshness of lemon go together so well.
Sometimes I add a tsp of Penzey’s Spices powdered lemon peel for a little extra citrus zing as well.
For some reason the older I get, the more I love citrus and bitter flavors!
LEMON SHORTBREAD
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 tsp vanilla
2 cups flour
1/2 tsp salt
zest of 1 lemon
Combine everything in a mixing bowl.
Beat with a wooden spoon until combined. (Don’t let it get too creamy.)
Pat dough evenly into an 8 or 9 inch square pan. Bake at 325 degrees for about 20 minutes, or until just beginning to turn golden.
Let cool in pan for 20 minutes, then remove from pan, transferring to a cutting board right side up.
Either cut in small shapes or use a large knife to cut in 1 1/2 inch squares.
Store in an airtight container at room temperature for about 5 days.
Print
Lemon Shortbread

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp salt
  • zest of 1 lemon

Instructions

Combine everything in a mixing bowl.

Beat with a wooden spoon until combined. (Don't let it get too creamy.)

Pat dough evenly into an 8 or 9 inch square pan. Bake at 325 degrees for about 20 minutes, or until just beginning to turn golden.

Let cool in pan for 20 minutes, then remove from pan, transferring to a cutting board right side up.

Either cut in small shapes or use a large knife to cut in 1 1/2 inch squares.

Store in an airtight container at room temperature for about 5 days.

https://mystainedapron.com/lemon-shortbread/

Filed Under: Cookies, Tea time

Stained Glass Jello

December 12, 2011 by
 
I’m not exactly a huge Jello fan, but these looked to fun and festive not to try.
And I’m always a fan of simple recipes that are fun to make with kiddos.
The girls had fun picking out the colors to use (they picked a festive mix of red, green, yellow, and orange).  They reminded us of stained glass windows or colorful Christmas lights.
We cut ours out in squares and some in the shape of ornaments using a cookie cutter.
You could change the colors for a variety of holidays, I think pink and red would be really cute for Valentine’s Day.
 
STAINED GLASS JELLO
4 small (3 oz) packages Jello, flavors/colors of choice
2 packets unflavored gelatin
14 oz can sweetened condensed milk
 
Line up 4 containers (I used bread pans) or tupperware and spray each with nonstick spray. Set aside.
Line up 4 bowl and place a package of Jello in each bowl.  Bring over 4 cups of water to a boil and add 1 cup of boiling water to each bowl.
Pour each bowl of Jello into one of the prepared pans.  Let set for a few hours to overnight, until set.
Sprinkle the unflavored gelatin over 1/2 cup of cold water in a medium bowl.   Let sit for a few minutes.  Bring 1 1/2 cup water to a boil (either in the microwave or on the stovetop).  Mix into the gelatin and then add the milk.  Whisk until smooth and well combined.  Let cool slightly while you prepare the Jello.
Cut the chilled pans of colored Jello into squares.  Spray a 9 by 13 inch pan with nonstick spray, then pour the colored cubes of Jello in the pan.
Gently toss, then pour the milk mixture (at room temperature) over them.
If any of the cubes are poking out, just re-arrange the cubes a little so that they are all covered with the milk mixture.  Let chill before cutting into squares or use cookie cutters to cut into shapes.
 
Recipe source: Our Best Bites
Filed Under: Candy / Confections

Horseradish Sauce, German Mustard, and Pineapple Honey Mustard

December 9, 2011 by
I wanted some dips to serve with the pretzel bites at our German dinner party.
I decided on a German mustard and a horseradish cream sauce, and then decided to have a little fun and make a pineapple honey mustard as well.
They were very well recieved, and went really well with the pretzel bites, and also some homemade smoked sausages we made for dinner.
And while they aren’t super spicy, they have a lot of flavor and just the right kind of spice for me.
HORSERADISH CREAM SAUCE
1 cup sour cream
1/4 cup grated fresh horseradish
1 T dijon mustard
1 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
Whisk everything together in a bowl until well combined and smooth.
Store in the refrigerator for at least 4 hours for flavors to meld.
Keeps in the fridge for 2-3 weeks.
Recipe source: Alton Brown
GERMAN MUSTARD
1/2 cup brown mustard seeds
2 T dry mustard
1/2 cup cold water
1 cup cider vinegar
2 T dried minced onion
3 T brown sugar
2 cloves garlic, minced
3/4 tsp salt
1/4 tsp tarragon
1/4 tsp cinnamon
Combine mustard seeds, dry mustard, and cold water in a bowl.
Cover and let stand 4 hours to overnight.
Combined remaining ingredients in a saucepan and bring to a boil over high heat.
Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.
Pour hot vinegar mixture into the bowl of a food processor.  Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.
Pour back into saucepan and cook on low heat until thick, stirring constantly.
Store in an airtight container in the fridge for up to 1 year.
PINEAPPLE HONEY MUSTARD
1/2 cup dry mustard
1 cup honey
1/2 cup white vinegar
2 tsp kosher salt
1 cup pineapple juice
Place everything in a saucepan and bring to a boil over medium high heat.
Reduce heat and simmer until thickened, stirring constantly.
Store in an airtight container in the fridge.
Recipe by My Stained Apron
Print
Horseradish Sauce, German Mustard, and Pineapple Honey Mustard

Ingredients

    HORSERADISH CREAM SAUCE
  • 1 cup sour cream
  • 1/4 cup grated fresh horseradish
  • 1 T dijon mustard
  • 1 tsp white wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
    • GERMAN MUSTARD
  • 1/2 cup brown mustard seeds
  • 2 T dry mustard
  • 1/2 cup cold water
  • 1 cup cider vinegar
  • 2 T dried minced onion
  • 3 T brown sugar
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 1/4 tsp tarragon
  • 1/4 tsp cinnamon
    • PINEAPPLE HONEY MUSTARD
  • 1/2 cup dry mustard
  • 1 cup honey
  • 1/2 cup white vinegar
  • 2 tsp kosher salt
  • 1 cup pineapple juice

Instructions

HORSERADISH CREAM SAUCE

Whisk everything together in a bowl until well combined and smooth.

Store in the refrigerator for at least 4 hours for flavors to meld.

Keeps in the fridge for 2-3 weeks.

GERMAN MUSTARD

Combine mustard seeds, dry mustard, and cold water in a bowl.

Cover and let stand 4 hours to overnight.

Combined remaining ingredients in a saucepan and bring to a boil over high heat.

Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.

Pour hot vinegar mixture into the bowl of a food processor. Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.

Pour back into saucepan and cook on low heat until thick, stirring constantly.

Store in an airtight container in the fridge for up to 1 year.

PINEAPPLE HONEY MUSTARD

Place everything in a saucepan and bring to a boil over medium high heat.

Reduce heat and simmer until thickened, stirring constantly.

Store in an airtight container in the fridge.

https://mystainedapron.com/horseradish-sauce-german-mustard-and-pineapple-honey-mustard/

Filed Under: Appetizers / Dips / Snacks, German, Sauces / Condiments

Pretzel Bites

December 5, 2011 by
I made these for our German Dinner Party a while ago (and a few times since then!) and they were a HUGE hit.
I doubled the recipe but they were gone fast!  When I made them again I still doubled it, and put some in a freezer bag in the freezer.  Hubby and the kids have loved them to pop in the microwave for a snack.  I have had a hard time finding pretzel salt to purchase, but I ordered it online from King Arthur Flour, but they seem to be out of stock…
Maybe you could bribe an employee at the pretzel stand in the mall for a bag if you’re desperate : )
There are other stores online that sell pretzel salt if you can wait to have it shipped.  We have tried using kosher and other types of salt, but it just isn’t the same in my opinion.
If you do double the recipe, a single batch of the baking soda solution will be enough still.
Now, go make these, and watch out when these come out of the oven, I wasn’t prepared for the scurry to gobble them up!  I’ll definitely be serving them this holiday season for gatherings.
 I’ll be sharing recipes for some homemade mustard and a horseradish sauce to serve with them this week, so be sure to check back!
CHEWY PRETZEL BITES
Dough:
2 1/2 cups flour
1/2 tsp salt
1 tsp sugar
2 1/4 tsp instant yeast
1 cup warm water
Topping:
1/2 cup hot water
2 T baking soda
pretzel or coarse salt (optional)
3 T butter, melted
In the bowl of a stand mixer fitted with a dough hook, put the flour, salt, sugar, and yeast.
Mix, then add the water.  mix until well combined.  Add a little flour at a time if needed for dough to come together and pulls together around the hook and away from the sides.
Knead for about 5 minutes.  Dough should be smooth.  You don’t want it overly sticky.
Place dough in a bowl and cover tightly with plastic wrap. (or rest in a zip lock bag).
Let dough rest for 30 to 60 minutes.
Heat oven to 500 degrees.  Line 2 baking sheets with parchment paper or grease them.
Lightly oil a counter top or spray with nonstick spray, then turn dough out onto counter.
Divide dough into 4 pieces.
Roll each piece of dough into a strip about 3/4 of an inch thick.
Let dough rest for a couple of minutes while you mix the topping.
Mix the 1/2 cup hot water with the baking soda in a small bowl, the baking soda won’t completely dissolve, you’ll have to mix it while dipping the dough pieces.
Cut each strip of dough into pieces about 1 1/2 inches long.
Dip each piece into the baking soda mixture and place on the cookie sheets.
Sprinkle with the salt, if using.
Rest for 10 minutes uncovered.
Bake for 7-8 minutes or until golden brown, then bake second tray.
As soon as they come out of the oven, brush generously with the melted butter.
Eat warm, or reheat in oven or microwave on low heat.
Recipe source: Mel’s Kitchen Cafe, originally adapted from King Arthur Flour
Print
Pretzel Bites

Ingredients

    Dough:
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 1/4 tsp instant yeast
  • 1 cup warm water
    • Topping:
  • 1/2 cup hot water
  • 2 T baking soda
  • pretzel or coarse salt (optional)
  • 3 T butter, melted

Instructions

In the bowl of a stand mixer fitted with a dough hook, put the flour, salt, sugar, and yeast.

Mix, then add the water. mix until well combined. Add a little flour at a time if needed for dough to come together and pulls together around the hook and away from the sides.

Knead for about 5 minutes. Dough should be smooth. You don't want it overly sticky.

Place dough in a bowl and cover tightly with plastic wrap. (or rest in a zip lock bag).

Let dough rest for 30 to 60 minutes.

Heat oven to 500 degrees. Line 2 baking sheets with parchment paper or grease them.

Lightly oil a counter top or spray with nonstick spray, then turn dough out onto counter.

Divide dough into 4 pieces.

Roll each piece of dough into a strip about 3/4 of an inch thick.

Let dough rest for a couple of minutes while you mix the topping.

Mix the 1/2 cup hot water with the baking soda in a small bowl, the baking soda won't completely dissolve, you'll have to mix it while dipping the dough pieces.

Cut each strip of dough into pieces about 1 1/2 inches long.

Dip each piece into the baking soda mixture and place on the cookie sheets.

Sprinkle with the salt, if using.

Rest for 10 minutes uncovered.

Bake for 7-8 minutes or until golden brown, then bake second tray.

As soon as they come out of the oven, brush generously with the melted butter.

Eat warm, or reheat in oven or microwave on low heat.

https://mystainedapron.com/pretzel-bites/

Filed Under: Appetizers / Dips / Snacks, Bread, Yeast

Chocolate Chip Shortbread

November 29, 2011 by
Nothing says “I love you” like shortbread.  Don’t believe me?
Just put some of these in a little box and give to someone you love.  Trust me, they’ll agree with me. : )
As I get ready for my annual Christmas Tea, I know I’ll be making a couple different batches of shortbreads.  I love that I can either quickly cut them in bite size squares with a knife (works well to serve them in some cute mini muffin liners as well), or I can use a mini heart cutter if I want as well.
And that way you’ll have some scraps for…. well, you know.
These are melt in your mouth yummy, buttery, and all around perfect!
CHOCOLATE CHIP SHORTBREAD
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
2 cups flour
1 tsp vanilla extract
1/2 tsp salt
1/2 cup miniature chocolate chips
Combine butter, powdered sugar, flour, vanilla, and salt in a mixing bowl.
Beat with a wooden spoon until combined. (Don’t let it get too creamy.)
Stir in chocolate chips.
Pat dough evenly into an 8 or 9 inch square pan. Bake at 325 degrees for about 20 minutes, or until just beginning to turn golden.
Let cool in pan for 20 minutes, then remove from pan, transfering to a cutting board right side up.
Either cut in small shapes or use a large knife to cut in 1 1/2 inch squares.
Store in an airtight container at room temperature for about 5 days.
Recipe adapted from Martha Stewart
Print
Chocolate Chip Shortbread

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 3/4 cup powdered sugar
  • 2 cups flour
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup miniature chocolate chips

Instructions

Combine butter, powdered sugar, flour, vanilla, and salt in a mixing bowl.

Beat with a wooden spoon until combined. (Don't let it get too creamy.)

Stir in chocolate chips.

Pat dough evenly into an 8 or 9 inch square pan. Bake at 325 degrees for about 20 minutes, or until just beginning to turn golden.

Let cool in pan for 20 minutes, then remove from pan, transfering to a cutting board right side up.

Either cut in small shapes or use a large knife to cut in 1 1/2 inch squares.

Store in an airtight container at room temperature for about 5 days.

https://mystainedapron.com/chocolate-chip-shortbread/

Filed Under: Cookies, Tea time

Ideas for Turkey Leftovers

November 23, 2011 by
It won’t be long now.
You’ll be looking at the leftover turkey and wondering what to do with it.
I thought I’d share some of my favorite recipes using leftover turkey.
While a lot of the recipes originally call for chicken, these all work quite well for turkey as well.
Turkey Pot Pie
Turkey and Dumplings
BBQ Turkey Wraps
BBQ Turkey Enchiladas with Smoked Onion Dip
Filed Under: Chicken / Turkey, Halloween / Fall, Holiday Recipes

Turkey Club with Green Onion Mayonnaise

November 21, 2011 by
 
I don’t know what it is about the word “scallion” that bothers me.  Maybe it’s because we always called them “green onions” my whole life.  It just seems too stuffy of a name. : )
 
I’ve already got my menu made out for the next couple of weeks, making sure to use those leftovers while they’re at their prime.
And while I love how great my Roasted Turkey turns out every time,  cooked poultry, no matter how good the first time, isn’t going to taste better months down the road buried in the freezer.  So I try to plan out how to use the leftovers before they get buried in the freezer for evermore.  What I’m not going to use within a couple of days I do freeze, but I try to use pretty quickly.
 
We loved this sandwich, it doesn’t feel like leftovers at all!  I love green onions and they add a great twist on a club sandwich.
 
TURKEY CLUB with GREEN ONION MAYONNAISE
 
8 slices bacon, cooked crisp
3/4 cup mayonnaise
5 green onions, sliced thin or chopped fine
seasoned salt, to taste
black pepper, to taste
12 slices bread, whole wheat, white, or sourdough
1/2 pound sliced leftover turkey
1 avocado, halved, pitted, peeled, thinly sliced
1 large tomato, sliced
1 cup alfalfa sprouts, optional (I left these out)
8 thin slices Swiss cheese (about 4 oz)
 
Make the green onion mayonnaise.  In a small bowl, mix together the mayonnaise and green onions.
Add the pepper and seasoned salt to your liking.
Toast all the bread.  Lay out 4 slices.
Spread one side of each with the mayo.
Top with turkey and avocado, then spread 4 more slices bread with mayo, lay on top of avocado.
Spread top of the bread with mayo, then top with tomato, bacon, and cheese. (And sprouts if using.)
Spread the last 4 slices of bread with mayo and top sandwiches.
Spear with toothpicks on 2 corners and cut in half.
 
Recipe adapted from Everyday Food
Filed Under: Sandwiches / Wraps Tagged With: , ,

Wilted Lettuce

November 18, 2011 by
 
It has been quite the fall for us.  First my grandmother passed away, then a few weeks later her brother Merle as well. My grandmother lived to 97, Merle to 103.  Pretty amazing, right?
My mom and I were reminiscing and I thought I’d share one of my Grandma’s favorite things with you.  This recipe comes from Dora, my great-grandmother, and all of my great-aunts made it as well.
To say grandma made this often is an understatement.  I think she thought bacon drippings and cream had their own food group. : )  She did live to 97 with pretty minimal health problems, so who am I to say otherwise?  She even requested this for her 97th birthday!  She liked it with a lot of dressing, using some soft rolls to soak up the extra on the plate.   
My grandma always had a large garden, with plenty of red leaf lettuce, her favorite.  When we would go for a visit she would always go cut off a big bowl of lettuce and some green onions, and we’d have this with dinner.  My mom remembers her making a big bowl of it and they would eat it for a few days.

WILTED LETTUCE
1 head red leaf lettuce, chopped
4 green onions, sliced
5-6 slices pepper bacon, chopped
3 T cider vinegar
3/4 cup plus 1 T Heavy cream
salt, to taste
 
Chop and wash lettuce, dry thoroughly.  (This is important to have it really dry so the dressing doesn’t slide off.)
Put in a large bowl, add green onions.
Cook bacon, when crisp remove from pan, saving drippings.
Add bacon to lettuce.
Put vinegar in a 1 cup measure, add cream to make 1 cup.
Add to drippings (you should have 3-4 T of drippings) and bring to a boil.
As soon as it boils, drizzle over salad and toss together.
Sprinkle with a little salt.
Serve with rolls to dip in the dressing, and thick slices tomatoes and sliced cucumbers drizzled with vinegar.
 
 
 
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Filed Under: Salad / Dressings Tagged With: ,