Pumpkin Seed Brittle

November 17, 2010 by
 
I love candy-making.  What I don’t love is modern recipes obviously written by someone who doesn’t understand what they’re doing.  I’ve seen some recipes for pepita brittle around, but they all say to cook until “amber in color”.  What does that mean? If you’re making candy, you need to have an accurate thermometer or understand how to test the stage your candy is in. And none of the recipes I’ve seen call for more than 10 minutes cooking time.   Brittle takes a lot longer than that to cook.  Otherwise you’ll have a flabby slab of chewy not-so-goodness.  So don’t be intimidated by the process, it really is very simple. Just use a thermometer and take your time.  (I love my frying/candy thermometer- it’s always accurate and easy to read, unlike the old glass style that fog up).  Oh, and this would be a wonderful substitute for those who can’t have nuts!
 
PUMPKIN SEED BRITTLE
2 cups sugar 
1 stick unsalted butter
1/3 cup light corn syrup
1/2 cup plus 2 T water
1/2 tsp baking soda
2 tsp kosher salt, divided
1 tsp cinnamon
1 1/2 cups pepitas (These are the little green raw pumpkin seeds that have the outer white hull removed, You can find them locally in the bulk section at Winco, otherwise look for stores that carry Mexican ingredients)
 
Toast the pepitas over medium to medium high heat in a large dry skillet. Cook until they crackle and snap, turn golden brown, and become fragrant. It should take 5-10 minutes.
While hot, toss the seeds with 1 tsp of the salt and the cinnamon.
Line a large cookie sheet (about 12″ by 16″) with greased parchment paper or a silicone mat. Set aside.
Combine the sugar, butter, corn syrup, and the water in a large pot. Cook on medium to medium high heat, stirring often. When it starts to get amber in color check with your thermometer, you want it to reach 300 degrees, the hard crack stage.  It should take about 20 to 25 minutes to reach that temperature.
Working quickly, remove from heat and add in baking soda and remaining tsp salt, then the toasted pepitas. Stir together with a wooden spoon or silicone spatula and spread out on prepared cookie sheet.
Let cool completely.
To break into pieces, either lift up a corner and it should snap off (continue to use hands to break pieces up)
Or hit with a small hammer, the handle end of a knife, whatever.  It should crack into pieces pretty easily.
Store in an airtight container at room temperature up to 2 weeks or so. (If it isn’t going to be eaten quickly I separate layers with wax paper so it won’t stick together.
Filed Under: Candy / Confections, Pumpkin

Review.. and Giveaway!

November 17, 2010 by

When CSN Stores recently gave me a gift certificate to review a product, naturally I had a hard time picking something, as they have everything from Briefcases to spatulas to curtains!  I finally decided on the Euro Cuisine Yogurt Maker from cookware.com and LOVED it!

It is definetely one of my new favorite kitchen tools.  I don’t love yogurt.  And my hubby? He REALLY does not enjoy yogurt.  EVER. NEVER, EVER.  But after I made some homemade we were both not only eating it plain, I am using it in all kinds of recipes.  We now use it in place of sour cream even.  Now, usually, you wouldn’t be able to substitute yogurt without noticing.  But this yogurt is so creamy and delicous that you don’t care.   This maker is incredibly easy and I loved that it has glass jars instead of plastic.  I also bought an additional pack of jars so I can have one batch in the making while the other jars are stored in the fridge. You can even get an extra tier to add to the top if you want to be able to make 2 batches at once.

And CSN Stores is giving me a $20 gift certificate to use at any of their 200+ online stores to give to one of you lucky duckies!  (If I were you I would get the yogurt maker!)
To enter, just leave a comment on THIS post by midnight on Friday the 19th with your email so I can contact you if you win. So, what would you get if you win?
Winner will be announced this weekend sometime. Good luck friends!
Winner is… #2! I’ll send you the info, congrats! Thanks for the comments everyone!

Filed Under: Giveaways / Reviews

Garlic Green Beans

November 15, 2010 by
Simple.  Delicious.  I love green beans.  And the way I love them most is when they are prepared very simply.  I have many memories of standing barefoot in the garden with my Dad when I was a young girl, eating vegetables raw, straight off the plants.  I swear I can still feel the warm dirt inbetween my toes and the sun on my back if I close my eyes.  So I suppose maybe that’s why I still love vegetables best either raw or without alot of “dressing up” done to them. I make these for every holiday, and on many days inbetween.
GARLIC GREEN BEANS
Recipe by My Stained Apron
1 pound green beans
2 T unsalted butter
2 cloves garlic, minced
kosher salt and pepper, to taste
Blanch the beans. Wash, then trim ends. Either leave whole or cut in 2 inch lengths.
Bring a pot of salted water to a boil and add green beans.
Boil no more than 5 minutes. ( I like them pretty firm, so about 3 minutes is all I do)
Imediately drain beans and put in a bowl of ice water to stop cooking.
Melt butter in a pan over medium high heat, and add garlic. (careful, garlic burns easy and fast, so don’t add it until just before the beans!)
Add green beans (drained first) and toss.
Season with salt and pepper. Serve hot.
*Holiday make ahead tips: You can blanch the beans a day ahead of time and store in the fridge. 
Print
Garlic Green Beans

Ingredients

  • 1 pound green beans
  • 2 T unsalted butter
  • 2 cloves garlic, minced
  • kosher salt and pepper, to taste

Instructions

Blanch the beans. Wash, then trim ends. Either leave whole or cut in 2 inch lengths.

Bring a pot of salted water to a boil and add green beans.

Boil no more than 5 minutes. ( I like them pretty firm, so about 3 minutes is all I do)

Immediately drain beans and put in a bowl of ice water to stop cooking.

Melt butter in a pan over medium high heat, and add garlic. (careful, garlic burns easy and fast, so don't add it until just before the beans!)

Add green beans (drained first) and toss.

Season with salt and pepper. Serve hot.

*Holiday make ahead tips: You can blanch the beans a day ahead of time and store in the fridge.

https://mystainedapron.com/garlic-green-beans/

Filed Under: Holiday Recipes, Side Dishes

Slow Cooker Baked Potatoes

November 12, 2010 by
It’s that crazy time of year.  I know you all know what I’m talking about. (And if you don’t, I WANT YOUR SECRET!) : )
Holidays, family get-togethers, Christmas gifts to make and shop for, decorating, and so on.  It’s also my favorite time of the year.  I love the feeling of giving and gratitude in the air this time of year.  But still, things can get a bit hectic, so a meal like this one comes in awful handy.  My mom made “baked potato bar” night in our home often, and it was always a big hit.  We could each pick what we wanted on our potato and and you won’t find a cheaper ingredient!  So do what I’m doing tomorrow night- make this and give yourself a break!
SLOW COOKER BAKED POTATOES
Wrap potatoes in foil and put in slow cooker.
Cook on low for 6 to 8 hours, or until soft when pierced with a knife.
Serving suggestions:
chopped chives, red onion, or green onions
ranch dressing
sour cream
crumbled cooked bacon
shredded cheese
chili
butter
steamed chopped broccoli
a big garden salad makes a good accompaniment
Filed Under: Meatless Main Dishes, Slow Cooker Tagged With: ,

Fluffy Dinner Rolls

November 9, 2010 by
These rolls. They are the BEST. EVER. And I take my “evers” seriousely people. Well…. kinda. But still, they really are amazing.  They are now going to be the standby at all holiday meals.  They are sooo soft, fluffy, delicious, perfect… you get the idea.  And they have a BONUS! They freeze like a dream. Like no other bread I’ve ever tried. I seperated some and threw in a ziplock and put in the freezer. Even a month later, I could take one or two out, microwave briefly, and they were like fresh baked.  I’m going to be making mine the day before Thanksgiving, so I’ll have one les thing to do the day of.  Just before dinner I plan on brushing with a little butter and rewarming in the oven.

FLUFFY DINNER ROLLS
Recipe very slightly adapted from The Cook’s Country Cookbook

1 1/2 cups milk
1/3 cup honey
4 T vegetable shortening
3 T unsalted butter
1 large egg, plus 1 egg for egg wash
5 to 5 1/2 cups flour
1 envelope (2 1/4 tsp) rapid-rise or instant yeast
2 tsp salt

Microwave the milk, honey, shortening, and butter in a large measuring cup or bowl for about 2 minutes, until butter and shortening are mostly melted.
Whisk to melt completely.  Set aside to cool slightly. (To about 110 degrees.)
Combine 5 cups of the flour, yeast, and salt in a mixer bowl fitted with a dough hook.
With the mixer on low speed, add the milk mixture and mix for about 2 minutes, until the dough comes together. Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.
(If the dough seems to sticky after 4 minutes of mixing, add the remaining 1/2 cup flour, 2 T at a time)
Dough should ball around the hook, leaving the sides, but will still stick to the bottom.
Turn onto a lightly floured counter and knead to form a smooth ball. Place in a large, lightly oiled bowl and cover with greased plastic wrap.
Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Form dough into a log and cut into 15 equal pieces. Cover with greased plastic wrap.
Working one piece of dough at a time, form into smooth rolls and place in a greased 9 by 13 inch pan. (3 rows of 5). Lightly press the rolls so they just touch each other.
Lightly spray with cooking spray, cover with plastic wrap, and let rise until nearly doubled in size and the dough barely springs back when touched by a knuckle, 45 to 75 minutes.
Beat the remaining egg with 1 T water, and brush on the rolls gently.
Bake at 350 degrees until deep golden brown, about 25 to 30 minutes. Let cool in the pan 10 minutes before serving.
*NOTE: In the original recipe, the pan is lined with foil and greased, then filled with the rolls.  I didn’t find this neccesary, I tried it both ways.  But if you want to freeze a whole tray for a later date, this might be a good idea.

Print
Fluffy Dinner Rolls

Ingredients

  • 1 1/2 cups milk
  • 1/3 cup honey
  • 4 T vegetable shortening
  • 3 T unsalted butter
  • 1 large egg, plus 1 egg for egg wash
  • 5 to 5 1/2 cups flour
  • 1 envelope (2 1/4 tsp) rapid-rise or instant yeast
  • 2 tsp salt

Instructions

Microwave the milk, honey, shortening, and butter in a large measuring cup or bowl for about 2 minutes, until butter and shortening are mostly melted.

Whisk to melt completely. Set aside to cool slightly. (To about 110 degrees.)

Combine 5 cups of the flour, yeast, and salt in a mixer bowl fitted with a dough hook.

With the mixer on low speed, add the milk mixture and mix for about 2 minutes, until the dough comes together. Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.

(If the dough seems to sticky after 4 minutes of mixing, add the remaining 1/2 cup flour, 2 T at a time)

Dough should ball around the hook, leaving the sides, but will still stick to the bottom.

Turn onto a lightly floured counter and knead to form a smooth ball. Place in a large, lightly oiled bowl and cover with greased plastic wrap.

Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Form dough into a log and cut into 15 equal pieces. Cover with greased plastic wrap.

Working one piece of dough at a time, form into smooth rolls and place in a greased 9 by 13 inch pan. (3 rows of 5). Lightly press the rolls so they just touch each other.

Lightly spray with cooking spray, cover with plastic wrap, and let rise until nearly doubled in size and the dough barely springs back when touched by a knuckle, 45 to 75 minutes.

Beat the remaining egg with 1 T water, and brush on the rolls gently.

Bake at 350 degrees until deep golden brown, about 25 to 30 minutes. Let cool in the pan 10 minutes before serving.

*NOTE: In the original recipe, the pan is lined with foil and greased, then filled with the rolls. I didn't find this neccesary, I tried it both ways. But if you want to freeze a whole tray for a later date, this might be a good idea.

https://mystainedapron.com/fluffy-dinner-rolls/

Filed Under: Bread, Yeast, Holiday Recipes

Homemade Gummy Candy

November 8, 2010 by
 
This is a super fun and quick, easy treat to make.  I especially like making the double flavor gummies (instructions at end of post).  You can use candy molds, or even silicone ice cube trays, whatever you fancy! Ikea carries some cute ice cube trays that work well, they’re inexpensive, flexible, and come in some really cute shapes.  We especially like the fish and a safari animal mold I had gotten at Sur La Table.
If you want a fimer, chewier gummy, just add another pkg of gelatin.  This is our favorite way though. Hope you enjoy them too!
 
HOMEMADE GUMMY CANDY
Recipe by My Stained Apron
 
1/3 cup cold water
1 pkg (3 oz) Jello
1 pkg unflavored gelatin
 
Put cold water in a small saucepan.
Sprinkle gelatin over water and let sit for 5-10 minutes to soften.
Add Jello and simmer for a couple minutes to dissolve everything.
Pour into candy molds. (number you’ll get depends on how big your molds are. I used two.)
 Let sit until firm.  You can put them in the fridge or freezer to speed it up (about 10 minutes in freezer or 30 minutes in the fridge.)  Peel out and enjoy!
FOR 2 FLAVOR GUMMIES:
Make 1 batch with one flavor and fill molds half way. Let set up, then make another batch with a different flavor of Jello and fill to top of molds. Let set up and peel out as usual.
 
 
Filed Under: Candy / Confections

Caraway Seed Rolls (Kummelbrot-seele)

November 5, 2010 by
These were a big hit at the German dinner party we had recently, and our guest who is from Germany requested the recipe, so I’ll take that as a good sign!  They had a great crust, and went really well with the Sausages and Red Cabbage.  I love the flavor of caraway seeds.  They almost have an herbal flavor, but a little more hearty than that.  If you haven’t used them much I would definitely encourage you to try.  This is a really easy bread recipe, with few ingredients.  It may have 3 raise times instead of the usual 2, and you could omit one, but giving bread an extra raise time will really enhance the yeasty flavor and texture of your bread. So Auf Wiedersehen my friends!
CARAWAY SEED ROLLS
Recipe slightly adapted from The Food and Cooking of Germany, by Mirko Trenkner
9 cups white bread flour
1 T salt
1 tsp caraway seeds
1 pkg active dry yeast
coarse sea salt
Mix the flour, salt, and caraway seeds together in large bowl or mixer bowl.
Dissolve the yeast in 2 1/2 cups warm water and then stir into the flour.
Knead for 5 minutes, then cover and rest in a warm spot for 1 hour.
Knead the dough again and rest for 20 minutes.
Turn onto a floured surface and shape into a log.
Cut into 10 even pieces.
Roll each piece with your hands to form rolls about 6 inches long.
Line a baking tray with parchment and arrange rolls on the tray.
Rest for 20-30 minutes. Brush rolls with water and sprinkle with coarse sea salt.
Bake at 475 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 15-20 more minutes or until the rolls are golden brown and sound hollow when tapped on the base.
*For a better crust, place a metal container full of water in the oven with the bread.  The steam will create a great crust.
Print
Caraway Seed Rolls (Kummelbrot-seele)

Ingredients

  • 9 cups white bread flour
  • 1 T salt
  • 1 tsp caraway seeds
  • 1 pkg active dry yeast
  • coarse sea salt

Instructions

Mix the flour, salt, and caraway seeds together in large bowl or mixer bowl.

Dissolve the yeast in 2 1/2 cups warm water and then stir into the flour.

Knead for 5 minutes, then cover and rest in a warm spot for 1 hour.

Knead the dough again and rest for 20 minutes.

Turn onto a floured surface and shape into a log.

Cut into 10 even pieces.

Roll each piece with your hands to form rolls about 6 inches long.

Line a baking tray with parchment and arrange rolls on the tray.

Rest for 20-30 minutes. Brush rolls with water and sprinkle with coarse sea salt.

Bake at 475 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 15-20 more minutes or until the rolls are golden brown and sound hollow when tapped on the base.

For a better crust, place a metal container full of water in the oven with the bread. The steam will create a great crust.

https://mystainedapron.com/caraway-seed-rolls-kummelbrot-seele/

Filed Under: Bread, Yeast, German

Black Forest Cherry Cake (Schwarzaelder Kirsch Torte)

November 4, 2010 by
I feel quite honored to be able to share this recipe with all of you. This is from my Mom’s friend, Ute, whom was kind enough to share her family’s recipe with me. I made it when she and her husband came over for dinner and I got the approval of making the cake properly. Phew!

The only change I made to it was omitting 2 T of cherry liquor and 2 T water. Instead, I used liquid from the cans of cherries, since that water had some cherry flavor in it. It was really fun to try my hand at such a special family recipe and I hope you all will give it a try as well. One of my favorite things about German cuisine is the combination of sweet and sour flavors. The sour cherries pare so well with the sweet chocolate and whipped cream. Yum!

Black Forest Cherry Cake (Schwarzaelder Kirsch Torte)
Recipe adapted slightly from Ute G.
1/2 cup sugar
1/2 cup butter, softened
6 egg yolks, separated
4 T liquid from cherries
4 oz (about 1 cup) almonds, peeled and ground (I ground slivered almonds since they’re peeled)
4 oz sweet bakers chocolate, ground (save aside a small amount to decorate)*
1 T vanilla extract
1/2 cup flour
1 tsp baking powder
1 quart heavy whipping cream
1 cup powdered sugar
4 tsp instant clearjel, optional*
2 cans sour cherries in water
Cream butter and sugar together in a large bowl until well combined.
Add egg yolks (saving egg whites), water from cherries, almonds, chocolate, vanilla, flour, and baking powder.  Mix well.
In a separate bowl, whip the egg whites (and a spoon of sugar or two so it gets nice and stiff).
It should come out of your bowl clean and not stick to the sides or be runny when done.
Gently fold into your cake batter.
Grease and flour a nine inch cake pan.  Fill with batter.
Bake at 350 degrees for about 35 minutes or until toothpick comes out clean.
Let cool 10-15 minutes in pan and then remove out of pan and cool completely on a wire rack.
Cut into three layers.
Whip cream with powdered sugar and instant clear jel.
Spread a liberal amount on first cake round.
Drain cherries and evenly distribute almost a whole can on first layer, saving just a few aside.
These are the cherries I used, if you live near a German market you may be able to buy a large jar there, then you’ll only need one jar.
Top with another cake round, spread more whipped cream, and add the next can of drained cherries, saving just a few aside again.
Top with last cake round and spread whipped cream on top and sides.
Dust with grated chocolate, or use a vegetable peeler to shave off larger pieces of chocolate and top with those.  If desired, pipe some rosettes with whipped cream around edge of top of cake, and top each with a cherry that was saved aside from earlier.
*NOTE: You could probably melt the chocolate and cool slightly instead of grating it as well.
You don’t have to use the instant clear jel, it just stabilizes the whipped cream.
Print
Black Forest Cherry Cake (Schwarzaelder Kirsch Torte)

Ingredients

  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 6 egg yolks, separated
  • 4 T liquid from cherries
  • 4 oz (about 1 cup) almonds, peeled and ground (I ground slivered almonds since they're peeled)
  • 4 oz sweet bakers chocolate, ground (save aside a small amount to decorate)*
  • 1 T vanilla extract
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 quart heavy whipping cream
  • 1 cup powdered sugar
  • 4 tsp instant clearjel, optional*
  • 2 cans sour cherries in water

Instructions

Cream butter and sugar together in a large bowl until well combined.

Add egg yolks (saving egg whites), water from cherries, almonds, chocolate, vanilla, flour, and baking powder. Mix well.

In a separate bowl, whip the egg whites (and a spoon of sugar or two so it gets nice and stiff).

It should come out of your bowl clean and not stick to the sides or be runny when done.

Gently fold into your cake batter.

Grease and flour a nine inch cake pan. Fill with batter.

Bake at 350 degrees for about 35 minutes or until toothpick comes out clean.

Let cool 10-15 minutes in pan and then remove out of pan and cool completely on a wire rack.

Cut into three layers.

Whip cream with powdered sugar and instant clear jel.

Spread a liberal amount on first cake round.

Drain cherries and evenly distribute almost a whole can on first layer, saving just a few aside.

These are the cherries I used, if you live near a German market you may be able to buy a large jar there, then you'll only need one jar.

Top with another cake round, spread more whipped cream, and add the next can of drained cherries, saving just a few aside again.

Top with last cake round and spread whipped cream on top and sides.

Dust with grated chocolate, or use a vegetable peeler to shave off larger pieces of chocolate and top with those. If desired, pipe some rosettes with whipped cream around edge of top of cake, and top each with a cherry that was saved aside from earlier.

NOTE: You could probably melt the chocolate and cool slightly instead of grating it as well.

You don't have to use the instant clear jel, it just stabilizes the whipped cream.

https://mystainedapron.com/black-forest-cherry-cake-schwarzaelder-kirsch-torte/

Filed Under: Cake / Cake Pops, German

Sausages and Red Cabbage

November 1, 2010 by
I’ve been on a German kick lately.  My grandfather was German and while he passed away before I was born, I always feel more connected to that part of my family when I cook German food.  My husband, being an air force “brat”, was born in Germany and is part German as well.  So recently when I bumped into some old friends of my parents, I jumped at the chance to have them over for a German dinner (since she is from Germany I thought she’d be a good judge of how my “German” cooking is).
She shared a fabulous recipe I’ll be sharing this week as well.  This is one I made myself, and it got great reviews.  I have to give credit to the Butcher Boys (our local butcher shop), who sell the most AMAZING sausages.  German Garlic.  Heaven.  In a sausage casing.  And I don’t like sausages! Especially hot dogs. Yech!  But these?  They changed my mind.
This is a super quick dish, and would be nice served with some crusty bread, maybe some potatoes too. And don’t forget some German mustard too.  They real key is to simmer gently without breaking the sausage casing.  So don’t overcook if you can help it.
Check back all week for more German recipes!
SAUSAGES AND RED CABBAGE
Recipe by My Stained Apron 
1/2 head cabbage, shredded
1 white onion, sliced thin
drizzle oil
German sausages (We love the German Garlic Sausages from Butcher Boys)
1/4 cup vinegar
1/2 cup apple juice
salt and pepper, to taste
Sear the cabbage and onion in a large skillet over medium high heat.  Add sausages, vinegar, and apple juice.
Cover and turn down to a simmer.  Simmer gently until sausages are warmed through.
Season with salt and pepper, serve warm.
Print
Sausages and Red Cabbage

Ingredients

  • 1/2 head cabbage, shredded
  • 1 white onion, sliced thin
  • drizzle oil
  • German sausages (We love the German Garlic Sausages from Butcher Boys)
  • 1/4 cup vinegar
  • 1/2 cup apple juice
  • salt and pepper, to taste

Instructions

Sear the cabbage and onion in a large skillet over medium high heat. Add sausages, vinegar, and apple juice.

Cover and turn down to a simmer. Simmer gently until sausages are warmed through.

Season with salt and pepper, serve warm.

https://mystainedapron.com/sausages-and-red-cabbage/

Filed Under: German, Pork, Side Dishes

Goodbye summer

October 29, 2010 by
Goodbye Summer….
I know, it seems a bit late to say…. but we’ve just finished cleaning up the garden beds for winter, and I wanted to share photos of our little garden spot. 
I rearranged them this year (I didn’t like the rows we had origianally put them in)
I made two U shapes, with one in the center. 
I added 2 by 4’s on the ends of some to train up plants on.
We planted seeds… and then this happened…
Heaven.  There is nothing like having your own garden.
See this beauty? Unfortunately our weather didn’t allow most of the green tomatoes to ripen this year…
These metal barrels (scored for about $15 in the Lowe’s paint dept) made wonderful spots for spinach, lettuce, and arugala.
So, the garden is done.  Farewell, my friend… until the spring.



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Filed Under: Ramblings