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Wednesday, December 21, 2011

Deutscher Butterkuchen - German Buttercake














Butterkuchen is a classic German cake that you can find in
any German bakery, often eaten in afternoon with a cup of
coffee.  When I feel homesick here in American diaspora or
get invited over to a German friend's house for Kaffee und
Kuchen I bring a Butterkuchen.  A sheetcake full of butter and
topped with sugar it can often be dry.  But this recipe makes
a quick and deliciously moist cake.

400g flour
1 tsp salt
100 g sugar (or more depending on your taste)
2-3 packages of vanilla sugar
225 g butter
125 ml milk
40 g fresh yeast or 4 tsp instant
some slivered almonds

Mix flour with salt in a bowl. Melt 125 g of butter with 3 Tbsp of sugar.
Add 125 ml of cold milk and the yeast. (Milk has to be cold, otherwise
the dough will become sticky). Stir and add to the flour. Knead with
hook for about 5 min or until the dough comes off the sides of the
bowl. SSpread the dough out on a greased baking sheet ( the recipe
is for a German size 15x18 in) and let rise in a warm oven (120 F)
for 40 min. Take the cake out, increase temperature to 400 F and
dimple the risen dough all over with your index finger. Use the rest
of the butter  and put it in little pieces in the dimples. Sprinkle the sugar
over the dough.( How much depends on your sweet tooth. And don't
worry if you can't get the vanilla sugar. I see it sometimes in specialty
stores but it is not absolutely necessary). Scatter a few slivered
almonds on top if you like. Bake at 400 F for about 10 min. It is
ready when the edges and the top begin to colour. Don't leave it in
too long or it will become dry

ZUCCHINI-PINEAPPLE

4 qts cubed or shredded zucchini
46 oz canned unsweetened pineapple juice
1-1/2 cups bottled lemon juice
3 cups sugar
Yield: About 8 to 9 pints

Procedure: Peel zucchini and either cut into 1/2-inch
cubes or shred. Mix zucchini with other ingredients in a
large saucepan and bring to a boil. Simmer 20 minutes.
Fill jars with hot mixture and cooking liquid, leaving
1/2-inch headspace. Adjust lids and process

for some acid foods [1]

for some acid foods [2]

Tuesday, December 20, 2011

German Meatballs













  • 1/2 pound ground round
  • 1/2 pound lean ground pork
  • 1/4 cup dry breadcrumbs
  • 1-1/2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 egg white, lightly beaten
  • Vegetable cooking spray
  • 2 garlic cloves, minced
  • 1 cup Riesling or other slightly sweet white wine
  • 1/2 cup nonfat sour cream
  • 1/4 teaspoon pepper 

Preparation
Combine the first 8 ingredients in a bowl; stir well. Shape mixture into
24 (1-inch) meatballs.

Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add meatballs; cook 10 minutes or until browned, stirring
frequently. Remove from skillet; set aside.

Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over
medium heat, and cook 1 minute. Return the meatballs to skillet; cover
and cook 5 minutes or until done. Remove from heat.

Remove meatballs from the skillet with a slotted spoon; set aside, and
keep warm. Add sour cream (at room temperature) and pepper to
wine mixture in skillet; stir well. Spoon sauce over meatballs.

Linda Romanelli Leahy, Cooking Light

JANUARY 1995

RHUBARB--STEWED

Quantity: An average of 10 1/2 pounds is needed per
canner load of 7 quarts; an average of 7 pounds is
needed per canner load of 9 pints. A lug weighs 28
pounds and yields 14 to 28 quarts--an average of 1 1/2
pounds per quart.

Quality: Select young, tender, well-colored stalks from
the spring or late fall crop.

Procedure: Trim off leaves. Wash stalks and cut into
1/2-inch to 1-inch pieces. In a large saucepan add 1/2
cup sugar for each quart of fruit. Let stand until juice
appears. Heat gently to boiling. Fill jars without delay,
leaving 1/2-inch headspace. Adjust lids and process.
Process directions for canning rhubarb in a dial- or
weighted-gauge canner are given at the end of this
section.

PLUMS--HALVED OR WHOLE

Quantity: An average of 14 pounds is needed per canner

load of 7 quarts; an average of 9 pounds is needed per
canner load of 9 pints. A bushel weighs 56 pounds and
yields 22 to 36 quarts--an average of 2 pounds per quart.

Quality: Select deep-colored, mature fruit of ideal
quality for eating fresh or cooking. Plums may be
packed in water or syrup.

Procedure: Stem and wash plums. To can whole, prick
skins on two sides of plums with fork to prevent
splitting. Freestone varieties may be halved and pitted.
If you use syrup, prepare very light, light, or medium
syrup.

Hot pack--Add plums to water or hot syrup and boil 2
minutes. Cover saucepan and let stand 20 to 30 minutes.
Fill jars with hot plums and cooking liquid or syrup,
leaving 1/2-inch headspace.

Raw pack--Fill jars with raw plums, packing firmly. Add
hot water or syrup, leaving 1/2-inch headspace.
Adjust lids and process.

Processing directions for canning plums in a dial- or
weighted-gauge canner are given at the end of this
section.

Monday, December 19, 2011

"Healthified" Hot German Potato Salad










66% less fat, 22% fewer calories, 57% less sodium than the original
recipe.  Cutting the bacon in half, along with a few other changes, slims
down a classic.

Prep Time: 45 mins
Total Time: 45 mins
Servings: 8 servings (3/4 cup each)

Ingredients
  • 6 medium red potatoes, unpeeled
  • 3 slices bacon
  • 1 tablespoon olive or canola oil
  • 3/4 cup chopped onions
  • 1 tablespoon sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 3/4 cup water
  • 1/4 cup cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons chopped fresh parsley

Directions
1 In 4-quart saucepan, place potatoes. Add water just to cover. Heat
to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or
until tender. Drain; cool slightly. Cut into slices.

2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium
heat until crisp. Drain on paper towels. Chop bacon; set aside.

3 Remove and discard bacon drippings from skillet. Add oil; heat
over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently,
until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually
stir in water, vinegar and mustard. Cook over medium heat 2 to 3
minutes, stirring constantly, until bubbly and thickened.

4 Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly
heated. To serve, sprinkle with parsley.

PINEAPPLE

Quantity: An average of 21 pounds is needed per canner
load of 7 quarts; an average of 13 pounds is needed per
canner load of 9 pints--an average of 3 pounds per quart.
Quality: Select firm, ripe pineapples.

Procedure: Wash pineapple. Peel and remove eyes and
tough fiber. Slice or cube. Pineapple may be packed in
water, apple juice, white grape juice, or in very light,
light, or medium syrup. In a large saucepan, add
pineapple to syrup, water or juice, and simmer 10
minutes. Fill jars with hot pieces and cooking liquid,
leaving 1/2-inch headspace. Adjust lids and process

Peach Pie Filling

Quality: Select ripe, but firm fresh peaches. Red Haven,

Redskin, Sun High, and other varieties of similar quality
are suitable.
Yield: 1 quart or 7 quarts.

Procedure: Peel peaches. To loosen skins, submerge
peaches in boiling water for approximately 30-60
seconds, and then place in cold water for 20 seconds.
Slip off skins and prepare slices 1/2-inch thick. Place
slices in water containing 1/2 tsp. of ascorbic acid
crystals or six 500-milligram vitamin C tablets in 1
gallon of water to prevent browning. For resh fruit, add
6 cups at a time in 1 gallon boiling water. Boil each
batch 1 minute after the water returns to a boil. Drain
but keep heated fruit in covered bowl or pot. Combine
water, sugar, Clear Jel®, and, if desired, cinnamon
and/or almond extract in a large kettle. Stir and cook
over medium high heat until mixture thickens and begins
to bubble. Add lemon juice and boil sauce 1 minute
more, stirring constantly. Fold in drained peach slices
and continue to heat mixture for 3 minutes. Fill jars
without delay, leaving 1-inch head-space. Adjust lids and
process immediately

Sunday, December 18, 2011

Hot Kielbasa and Potato Salad
















Kielbasa, another name for Polish sausage, makes this German-style
potato salad hearty enough to be a main dish.


Prep Time: 25 mins
Total Time: 4 hrs 25 mins
Servings: Makes 2

Ingredients
10 to 12 whole tiny new potatoes (about 12 ounces)
1 pound cooked turkey kielbasa or smoked sausage, cut into 1-inch pieces
1 cup chopped onion (1 large)
1 cup chopped celery (2 stalks)
1 cup water
2/3 cup cider vinegar
1/4 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon celery seeds
1/4 teaspoon black pepper
6 cups fresh baby spinach leaves

Directions
1 Cut potatoes into halves or quarters. Place in a 3-1/2- or 4-quart slow
cooker. Add sausage, onion, and celery. In a medium bowl stir together
the water, vinegar, sugar, tapioca, celery seeds, and pepper. Pour over
vegetables and sausage in cooker.

2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat
setting for 4 to 4-1/2 hours.

3 To serve, divide spinach among four individual salad plates. Drizzle
about 2 tablespoons of the cooking juices over the spinach on each plate.
Using a slotted spoon, remove potatoes and sausage from cooker;
arrange on top of spinach. Serve immediately. Makes 4 servings.

4 For a 1-1/2-quart slow cooker: Prepare as above, except halve the
amount of potatoes, kielbasa, onion celery, sugar, tapioca, pepper, and
spinach. Reduce the water to 3/4 cup, the vinegar to 1/4 cup, and the
celery seeds to 1/4 teaspoon. Cover and cook on low-heat setting for
6 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If cooker does
not have heat settings, cook for 4 to 5 hours
Makes 2(1-1/2 cup) servings
Nutrition Facts

Calories 322, Total Fat 9 g, Saturated Fat 0 g, Monounsaturated Fat 0 g,
Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 1113 mg,
Carbohydrate 38 g, Total Sugar 15 g, Fiber 3 g, Protein 23 g.
Daily Values: Vitamin A 0%, Vitamin C 41%, Calcium 8%, Iron 15%.
Exchanges: Vegetable 2, Starch 1, Other Carbohydrate 1, Lean Meat 2.5.

Percent Daily Values are based on a 2,000 calorie diet

from Better Homes and Gardens

Festive Mincemeat Pie Filling

2 cups finely chopped suet
4 lbs ground beef or 4 lbs ground venison and 1 lb sausage
5 qts chopped apples
2 lbs dark seedless raisins
1 lb white raisins
2 qts apple cider
2 tbsp ground cinnamon
2 tsp ground nutmeg
5 cups sugar
2 tbsp salt
Yield: About 7 quarts

Procedure: Cook meat and suet in water to avoid
browning. Peel, core, and quarter apples. Put meat, suet,
and apples through food grinder using a medium blade.

Combine all ingredients in a large saucepan, and simmer
1 hour or until slightly thickened. Stir often. Fill jars
with mixture without delay, leaving 1-inch headspace.
Adjust lids and process.

Cherry Pie Filling

Quality: Select fresh, very ripe, and firm cherries.

Unsweetened frozen cherries may be used. If sugar has
been added, rinse it off while the fruit is still frozen.
Yield: 1 quart or 7 quarts

Procedure: Rinse and pit fresh cherries, and hold in
cold water. To prevent stem end browning, use ascorbic
acid solution (see Section 1). For fresh fruit, place 6
cups at a time in 1 gallon boiling water. Boil each batch
1 minute after the water returns to a boil. Drain but keep
heated fruit in a covered bowl or pot. Combine sugar
and Clear Jel® in a large saucepan and add water, if
desired, add cinnamon, almond extract, and food
coloring. Stir mixture and cook over medium high heat
until mixture thickens and begins to bubble. Add lemon
juice and boil 1 minute, stirring constantly. Fold in
drained cherries immediately and fill jars with mixture
without delay, leaving 1-inch headspace. Adjust lids and
process immediately

Saturday, December 17, 2011

German Pancake













By: Renae Moncur

"Piping hot and pufy from the oven, this golden pancake made a pretty
presentation for a skier's theme breakfast I hosted. Served with my
homemade buttermilk syrup, it's an eye-opening treat. That easy syrup
tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho"

Prep Time: 10 Min
Cook Time: 20 Min
Ready In 30 Min
serves 8

Ingredients
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted

BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar

Directions
Place the eggs, milk, flour and salt in a blender; cover and process
until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in.
baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.

Meanwhile, in a saucepan, combine the first five syrup ingredients;
bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla.
Dust pancake with confectioners' sugar; serve immediately with the syrup.

Blueberry Pie Filling

Quality: Select fresh, ripe, and firm blueberries.

Unsweetened frozen blueberries may be used. If sugar
has been added, rinse it off while fruit is still frozen.
Yield: 1 quart or 7 quarts

Procedure: Wash and drain fresh blueberries. For fresh
fruit, place 6 cups at a time in 1 gallon boiling water.
Boil each batch 1 minute after the water returns to a
boil. Drain but keep heated fruit in a covered bowl or
pot. Combine sugar and Clear Jel® in a large kettle. Stir.
Add water and, if desired, food coloring. Cook on
medium high heat until mixture thickens and begins to
bubble. Add lemon juice and boil 1 minute, stirring
constantly. Fold in drained
berries immediately and fill jars with mixture without
delay, leaving, 1 inch headspace. Adjust lids and process
immediately.

Apple Pie Filling

Quality: Use firm, crisp apples. Stayman, Golden
Delicious, Rome, and other varieties of similar quality
are suitable. If apples lack tartness, use an additional 1/4
cup of lemon juice for each 6 quarts of slices.
Yield: 1 quart or 7 quarts

Procedure: Wash, peel, and core apples. Prepare slices
1/2-inch wide and place in water containing ascorbic
acid to prevent browning (see Section 1). For fresh fruit,
place 6 cups at a time in 1 gallon og boiling water. Boil
each batch one minute after the water returns to a boil.
Drain, but keep heated fruit in a covered bowl or pot.
Combine sugar, Clear Jel®, and cinnamon in a large
kettle with water and apple juice. If desired, food
coloring and nutmeg may be added. Stir and cook on
medium high heat until mixture thickens and begins to
bubble. Add lemon juice and boil 1 minute, stirring
constantly. Fold in drained apple slices immediately and
fill jars with mixture without delay, leaving 1-inch
headspace. Adjust lids and process immediately

Friday, December 16, 2011

Bavarian Pork Loin


















I got the recipe for this tender pork roast from an aunt, who made it
all the time.  What a delicious taste sensation with sauerkraut, carrots,
onions and apples -- Edie DeSpain, Logan, Utah

This recipe is:Contest Winning Diabetic Friendly
10 Servings
Prep: 25 min. Cook: 6 hours

Ingredients
1 boneless whole pork loin roast (3 to 4 pounds)
1 can (14 ounces) Bavarian sauerkraut, rinsed and drained
1-3/4 cups chopped carrots
1 large onion, finely chopped
1/2 cup unsweetened apple juice
2 teaspoons dried parsley flakes
3 large tart apples, peeled and quartered

Directions
Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine
the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast.
Cover and cook on low for 4 hours.

Add apples to slow cooker. Cover and cook 2 to 2-1/2 hours longer
or until meat is tender.

Remove roast; let stand for 5 minutes before slicing. Serve with
sauerkraut mixture. Yield:  10 servings.

Nutrition Facts: 4 ounces cooked pork with 1/2 cup sauerkraut mixture
equals 235 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol,
294 mg sodium, 17 g carbohydrate, 2 g fiber, 27 g protein.
Diabetic Exchanges: 4 lean meat, 1 starch.

Pistachio-crusted salmon



















Published by Chatelaine on 12/1/2007
Preparation time 5 minutes
Roasting Time 14 minutes

Makes 6 servings

Ingredients
6 skinless salmon fillets
Pinches of salt and ground pepper
1/4 cup (50 mL) maple syrup
1 tsp (5 mL) each curry powder and Dijon mustard
1/2 cup (125 mL) shelled pistachios
A maple syrup-glazed pistachio crust adds a festive note to salmon fillets

Directions
Preheat oven to 400F (200C). Line a baking sheet with foil and
spray with oil. Place fillets on foil and sprinkle with salt and pepper.
In a bowl, stir maple syrup with curry powder and Dijon. Coarsely
chop pistachios. Spoon half of maple mixture over fillets, then
sprinkle with pistachios. Spoon remaining maple mixture over nuts.

Bake in centre of preheated oven until a knife tip inserted in thickest
part of fish comes out warm, 14 to 16 min. Excellent with steamed
baby bok choy and basmati rice.

Nutrients per serving
32 g protein
21 g fat 12 g carbohydrates
1 g fibre 43 mg calcium
93 mg sodium 369 calories

PEACHES--HALVED OR SLICED

Quantity: An average of 17 1/2 pounds is needed per
canner load of 7 quarts; an average of 11 pounds is
needed per canner load of 9 pints. A bushel weighs 48
pounds and yields 16 to 24 quarts--an average of 2 1/2
pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for
eating fresh or cooking.

Procedure: Dip fruit in boiling water for 30 to 60
seconds until skins loosen. Dip quickly in cold water and
slip off skins. Cut in half, remove pits and slice if
desired. To prevent darkening, keep peeled fruit in
ascorbic acid solution (see Section 1). Prepare and boil
a very light, light, or medium syrup or pack peaches in
water, apple juice, or white grape juice. Raw packs make
poor quality peaches.
Hot pack--In a large saucepan place drained fruit in
syrup, water, or juice and bring to boil. Fill jars with hot
fruit and cooking liquid, leaving 1/2-inch headspace.
Place halves in layers, cut side down.
Raw pack--Fill jars with raw fruit, cut side down, and
add hot water, juice, or syrup, leaving 1/2-inch
headspace.
Adjust lids and process.

Processing directions for canning peaches in a dial- or
weighted-gauge canner are given at the end of this
section.


PIE FILLINGS

General: The following fruit fillings are excellent and

safe products. Each canned quart makes one 8-inch to
9-inch pie. The filling may be used as toppings on
dessert or pastries. "Clear Jel®" is a chemically modified
corn starch that produces excellent sauce consistency
even after fillings are canned and baked. Other available
starches break down when used in these pie fillings,
causing a runny sauce consistency. Clear Jel® is
available only through a few supply outlets and ios not
currently available in grocery stores. Find out about its
availability prior to gathering other ingredients to make
these pie fillings. If you cannot find it, ask your county
Extension home economist about sources for Clear Jel®.
Because the variety of fruit may alter the flavor of the
fruit pie, it is suggested that you first make a single
quart, make a pie with it, and serve. Then adjust the
sugar and spices in the recipe to suit your personal
preferences. The amount of lemon juice should not be
altered, as it aids in controlling the safety and storage
stability of the fillings.

When using frozen cherries and blueberries, select
unsweetened fruit. If sugar has been added, rinse it off
while fruit is frozen. Thaw fruit, then collect, measure,
and use juice from fruit to partially replace the water
specified in the recipe. Use only 1/4 cup Clear Jel A per
quart, or 1 3/4 cups for 7 quarts. Use fresh fruit in the
apple and peach pie filling recipes.

Thursday, December 15, 2011

Banana Split Pudding













We hope you enjoy this delicious recipe from Argo, a provider of
trusted products and a producer of trusted results.

Prep Time: 10 mins
Total Time: 47 mins
Servings: 6

Ingredients
  • 2/3 cup sugar
  • 2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon Pure Vanilla Extract
  • 2 bananas sliced
  • 1/4 cup fudge topping

Directions

1. Mix sugar, corn starch and salt in a large microwaveable bowl.

2. Whisk in milk and egg yolks until well blended.

3. Microwave on HIGH for about 5 to 7 minutes, stirring
every 1 to 2 minutes.

4. Cook until pudding is thick and has boiled at least 1 minute.

5. Remove from microwave.

6. Stir in butter and vanilla.

7. Cover surface with plastic wrap.

8. Chill 30 minutes.

9. Laye pudding with bananas and fudge topping in individual
clear serving bowls.

10. Garnish with whipped topping, chopped pecans and
cherries, if desired.

Croissant sticky-bun bread pudding



















Published by Chatelaine on 11/1/2010
Preparation time 25 minutes
Baking Time 55 minutes
Makes 10 Servings

Ingredients
  • 10 large store bought croissants
  • 1-1/2 cups brown sugar
  • 1 cup chopped walnuts
  • 1/2 cup butter, melted
  • 2 tsp cinnamon
  • 9 eggs
  • 1/2 cup granulated sugar
  • 2 tsp run extract
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3 cups milk

Directions
Position oven racks in top and bottom thirds of oven. Preheat oven
to 350F. Slice croissants in half horizontally and toast in the oven
on 2 baking sheets, switching sheets halfway through, until slightly
crisp, about 3 min. Meanwhile, stir brown sugar with walnuts, butter
and cinnamon in a medium bowl until well mixed. Mixture will be wet.

Whisk eggs in a large bowl. Whisk in granulated sugar, rum and vanilla
extracts, nutmeg and salt until combined. Then whisk in milk. Standing
croissants up slightly, arrange bottom halves in 2 rows, alternately
overlapping them slightly in a 9 x 13-in. baking dish. Scatter half of
brown sugar mixture overtop.

Ladle half of custard mixture over croissants. Lay remaining croissants,
top-side up, in 2 rows, alternately overlapping them slightly. Pan will
be extremely full. Scatter remaining brown-sugar mixture overtop. Pour
in remaining custard mixture. Using your hands, press on tops to make
sure croissants are covered in custard. Let sit for another 5 min to
soak up liquid.

Place dish in a larger baking pan in centre of oven. Pour hot tap
water into larger pan, halfway up the sides of baking dish. Cover
with foil and bake for 25 min, then remove foil and continue to bake
until a knife inserted in centre and sides of pudding comes out clean,
35 to 40 more min. Lift baking dish out of water bath and cool on
rack. Dust with icing sugar.

Kitchen Tip:

Day-old croissants are best for this pudding because they will soak up
all the liquid. To make ahead, prepare custard and refrigerate. Toast
croissant halves. Assemble and let stand while preheating oven.

Nutrients per Serving
871 calories 19 g protein
98 g carbohydrates 46 g fat
4 g fibre 970 mg sodium

MIXED FRUIT COCKTAIL

3 lbs peaches
3 lbs pears
1-1/2 lbs slightly underripe seedless green grapes
10-oz jar of maraschino cherries
3 cups sugar
4 cups water
Yield: About 6 pints

Procedure: Stem and wash grapes, and keep in ascorbic
acid solution (See Section 1). Dip ripe but firm peaches,
a few at a time, in boiling water for 1 to 1 1/2 minutes
to loosen skins. Dip in cold water and slip off skins. Cut
in half, remove pits, cut into1/2-inch cubes and keep in solution
with grapes. Peel, halve, and core pears. Cut into 1/2-inch
cubes, and keep in solution with grapes and peaches.
Combine sugar and water in a saucepan and bring to boil.
Drain mixed fruit. Add 1/2 cup of hot syrup to each jar
Then add a few cherries and gently fill the jar with mixed
fruit and more hot syrup, leaving 1/2-inch headspace.
Adjust lids and process.

SPICED CRAB APPLES

5 lbs crab apples
4-1/2 cups apple vinegar (5%)
3-3/4 cups water
7-1/2 cups sugar
4 tsp whole cloves
4 sticks cinnamon
Six 1/2-inch cubes of fresh ginger root
Yield: About 9 pints

Procedure: Remove blossom petals and wash apples,
but leave stems attached. Puncture the skin of each apple
four times with an ice pick or toothpick. Mix vinegar,
water, and sugar and bring to a boil. Add spices tied in
a spice bag or cheesecloth. Using a blancher basket or
sieve, immerse 1/3 of the apples at a time in the boiling
vinegar/syrup solution for 2 minutes. Place cooked
apples and spice bag in a clean 1- or 2-gallon crock and
add hot syrup. Cover and let stand overnight. Remove
spice bag, drain syrup into a large saucepan, and reheat
to boiling. Fill pint jars with apples and hot syrup,
leaving 1/2-inch headspace. Adjust lids and process.

Wednesday, December 14, 2011

Lamb Chops with Frizzled Herbs


















Frying herbs like rosemary, parsley and sage for less then 45 seconds
in a half inch of oil makes them ultacrispy; they are delicious with
tender lamb chops.


Prep Time: 40 mins
Total Time: 40 mins
Servings: 8

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 8 large garlic cloves, chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup plus 2 tablespoons rosemary leaves
  • 24 frenched lamb chops, (about 5 1/2 pounds)
  • Vegetable oil, for frying
  • 16 sage leaves
  • 1/4 cup flat-leaf parsley leaves
  • Kosher salt and freshly ground pepper

Directions
1 In a large glass baking dish, whisk the olive oil, vinegar, garlic and 2
tablespoons of the rosemary. Add the chops to the marinade and turn
to coat. Let stand for 30 minutes.

2 Meanwhile, in a small saucepan, heat 1/2 inch of vegetable oil until
shimmering. Add the remaining 1/4 cup of rosemary leaves to the hot
oil and fry for 15 seconds. Using a slotted spoon, transfer the rosemary
to paper towels to drain. Fry the sage leaves until the bubbles in the oil
subside, about 45 seconds; transfer to the paper towels. Add the
parsley leaves to the hot oil and cover the pan immediately to avoid
splattering; fry for 15 seconds, then add to the other herbs. Season
the herbs with salt.

3 Heat a grill pan. Scrape the marinade off the lamb chops and season
the chops with salt and pepper. Working in batches, grill the chops
over moderately high heat, turning once, just until pink in the center,
about 6 minutes total. Transfer the lamb chops to plates, sprinkle
with the frizzled herbs and serve.

Baci di cioccolati


















Published by Chatelaine on 12/1/2001
Preparation time 10 minutes
Microwaving Time 3 minutes
Baking Time 12 minutes

Makes 4 dozen

Ingredients
  • 10 oz (300 g) semi-sweet chocolate
  • 2/3 cup (150 mL) unsalted butter
  • 3/4 cup (175 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 3 eggs
  • 1 cup (250 mL) granulated sugar
  • 2 tsp (10 mL) vanilla
  • 1 cup (250 mL) dried cranberries
  • 1 cup (250 mL) dried apricots, cut into quarters
  • 1 cup (250 mL) white chocolate chips or small chunks

Who wouldn't love a chocolatey Italian 'kiss' at Christmas? This soft
chewy cookie is adapted from a recipe by Rosemary Harbrecht,
owner of Brûlée Patisserie in Calgary. it's featured in a terrific cookbook
called Dishing: Calgary Women Cook (Whitecap) by Harbrecht and
several other Calgarian foodies.

Directions
Preheat oven to 325F (160C). Line baking sheets with parchment
paper or coat with non-stick cooking spray. Coarsely chop semi-
sweet chocolate into small pieces. In a microwave-safe bowl, microwave
chocolate with butter on medium, stirring partway through, until melted,
about 3 minutes. Or melt chocolate with butter in a small saucepan
set over low heat, stirring often. Let cool.

Meanwhile, in a small bowl, stir flour with baking powder and salt.
In a large bowl, using an electric mixer, beat eggs with sugar until
mixture is thick and pale in colour, from 3 to 5 minutes. Beat in vanilla
and cooled chocolate mixture. Using a wooden spoon, stir in flour
mixture just until combined. Fold in cranberries, apricots, then white chocolate.

Drop rounded tablespoons (18 mL) of batter onto baking sheets,
leaving about 3 inches (8 cm) between each cookie. Bake in centre
of 325F (160C) oven until tops are crackly and shiny, from 12 to
14 minutes. Store in an airtight container in the refrigerator up to 1
week or freeze up to 1 month.

Nutrients per cookie
1.2 g protein 6 g fat
14.8 g carbohydrates 0.8 g fibre
0.5 mg iron 16 mg calcium
24 mg sodium 112 calories

Preparing and using syrups chart

APPLE BUTTER

Use Jonathan, Winesap, Stayman, Golden Delicious.
MacIntosh or other tasty apples varieties for good results.

8 lbs apples
2 cups cider
2 cups vinegar
2-1/4 cups white sugar
2-1/4 cups packed brown sugar
2 tbsp ground cinnamon
1 tbsp ground cloves
Yield: About 8 to 9 pints

Procedure: Wash, remove stems, quarter and core fruit.
Cook slowly in cider and vinegar until soft. Press fruit
through a colander, food mill, or strainer. Cook fruit
pulp with sugar and spices, stirring frequently. To test
for doneness, remove a spoonful and hold it away from
steam for 2 minutes. It is done if the butter remains
mounded on the spoon. Another way to determine when
the butter is cooked adequately is to spoon a small
quantity onto a plate. When a rim of liquid does not
separate around the edge of the butter, it is ready for
canning. Fill hot into sterile half-pint or pint jars, leaving
1/4-inch headspace. Quart jars need not be presterilized.

apple butter chart

Tuesday, December 13, 2011

Cream Cheese Frosting



















This frosting began life atop my chocolate Guinness cake, but it’s
equally at home on a more virtuous carrot or zucchini cake.
You can u se a food processor or a stand mixer like the one I inherited
from my Grandmother in the pictured. Just make sure the cream
cheese isn't straight from the fridge or you’ll have a battle on your
hand.
And make sure your cake is cool before you apply the frosting.
makes enough for a 24cm (9in) cake

450g (1lb) Philidelphia cream cheese
150g (5oz) icing (powdered) sugar
1/2 tub sour cream (150mL or 2/3C)

1. Whip together cream cheese, icing sugar and sour
cream in a food processor, stand mixer or by hand until
smooth.

2. Spread generously over the cake.

Festive warm Brie with bruschetta topping


















Published by Chatelaine on 1/1/1995
Preparation time 5 minutes
Baking Time 8 minutes
Makes 4 to 6 servings

Ingredients
4 inch ( 10 cm) round of Brie or Camembert
1 cup ( 250 mL) seeded and finely chopped ripe tomato
1 small minced garlic clove
1/2 tsp ( 2 mL) olive oil
1/4 tsp ( 1 mL) dried basil
pinch of ground black pepper

Directions
Thinly slice top rind off cheese, leaving sides and bottom intact.

To heat in oven, place on a foil-lined baking sheet for easy handling.
Or place round on a microwave-safe plate. Stir all remaining ingredients
together and spoon over cheese.

Topped cheese can be covered and refrigerated for up to half a
day. When ready to serve, preheat oven to 350F (180C). Bake
cheese, uncovered, in centre of oven until warm, from 8 to 10
minutes. Or microwave, loosely covered, on medium power just
until warm, from 1-1/2 to 2 minutes. Serve right away with crackers
such as water biscuits.

Nutrients per serving
7 g protein 9.3 g fat
0.4 g carbohydrates 0.2 mg iron
62 mg calcium 113 calories

Preparing, and Canning Tomatoes and Tomato Products 3

Sparkling cranberry cocktail


















Published by Chatelaine on 12/1/2002
Preparation time 8 minutes
Makes 4 drinks

Ingredients
  • 1 cup (250 mL) cranberry juice
  • 1/2 cup (125 mL) vodka
  • 2 tbsp (30 mL) orange-flavoured liqueur
  • 12 fresh or frozen cranberries
  • 2 tbsp (30 mL) crushed ice
  • 1/2 lime

Sparkling red cranberries pop up in everything from cookie to
sauces. Why not add a cocktail this year? Raise your glass to
friends and family

Directions
In a small pitcher or measuring cup, stir cranberry juice with vodka
and liqueur. Slice cranberries in half. Spoon ice into martini glasses
or champagne flutes. Place a few cranberries on top. Pour in juice
mixture. Slice lime into 4 wedges. Squeeze juice from each wedge
into each cocktail. Drop in lime for garnish. Serve immediately.

Nutrients per cocktail
0.1 g protein
0.3 g fat 13.8 g carbohydrates
0.2 g fibre 3 mg calcium
3 mg sodium 135 calories

Extracting Juices and Making Jelly

When fruit is tender, strain through a colander, then
strain through a double layer of cheesecloth or a jelly
bag. Allow juice to drip through, using a stand or
colander to hold the bag. Pressing or squeezing the bag
or cloth will cause cloudy jelly.
Using no more than 6 to 8 cups of extracted fruit juice
at a time, measure fruit juice, sugar, and lemon juice
according to the ingredients in the table and heat to
boiling. Stir until the sugar is dissolved. Boil over high
heat to the jellying point. To test jelly for doneness, use
one of the following methods.
Temperature test: Use a jelly or candy
thermometer and boil until mixture reaches the
following temperatures at altitudes of:
Sheet or spoon test--Dip a coop metal spoon into
the boiling jelly mixture. Raise the spoon about 12
inches above the pan (out of steam). Turn the spoon
so the liquid runs off the side. The jelly is done
when the syrup forms two drops that flow together
and sheet or hang off the edge of the spoon.
Remove from heat and quickly skim off foam. Fill
sterile jars with jelly. Use a measuring cup or ladle the
jelly through a wide-mouthed funnel, leaving 1/4-inch
headspace. Adjust lids and process.

To Extract Juice

Monday, December 12, 2011

Double caramel sponge candy



















Published by Chatelaine on 11/1/2010
Preparation time 5 minutes
Standing Time 20 minutes
Makes 127 grams

Ingredients
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tsp vanilla
  • 1 tbsp baking soda
  • 1/4 cup toffee bits

Directions
Line a baking sheet with parchment. Stir sugar with corn syrup and
vanilla in a deep medium-sized pot until combined. Put pot on the
stove over medium-high. Do not stir again. Bring to a vigorous boil.
Continue to boil until bubbles are brown-tinged, 4 min.

Remove from heat and immediately whisk in baking soda. Mixture
will froth and expand. Pour out immediately onto prepared sheet.
Let cool 2 min, then sprinkle toff ee bits overtop.

Cool completely, then crack into pieces. Candy will keep well,
stored in an airtight container, for up to 5 days.

Prep Tip:
This recipe comes together quickly, so get all your ingredients
and equipment ready before starting.

Southern eggnog


















Published by Chatelaine on 1/1/2002
Cooking time 7 minutes
Preparation time 5 minutes
Refrigeration Time 2 hours

Makes 4 cups (1 L), for 8 servings

Ingredients
398 ml can unsweetened coconut milk, light or regular
2 cups (500 mL) milk
3 tbsp (45 mL) granulated sugar
4 egg yolks
1 tsp (5 mL) vanilla
1/4 cup (50 mL) rum, preferably dark (optional)

f you loove eggnog, try our Deep South version--an irresistible combo
of coconut and rum. Great for making toasts, this frothy festive recipe
can easily be doubled for a large group.

Directions
Stir coconut milk with milk and sugar in a medium-size saucepan set
over medium-high heat. Bring to a boil, uncovered and stirring often,
about 3 minutes. Remove from heat.

. In a medium-size bowl, whisk yolks with vanilla. Gradually whisk
about one-quarter of hot milk mixture into yolks. Then gradually pour
yolk mixture into hot milk mixture in saucepan, whisking constantly.
Return saucepan to stove. Cook over low heat, stirring constantly with
a wooden spoon, until eggnog is thick enough to coat the back of a
spoon, from 4 to 5 minutes. Do not allow to boil.

Strain eggnog into a serving pitcher and stir in rum, if using. Cover
with plastic wrap and refrigerate until well chilled, at least 2 hours
but preferably overnight. Just before serving, vigorously whisk mixture
to break up any lumps or strain again through a sieve. Taste eggnog
and, if richer than you like, add a little more milk. Pour into glasses
and sprinkle with nutmeg, if using.

Make ahead
Completely prepare eggnog and refrigerate, covered, up
to 3 days. Then serve as above.

Nutrients per 1/2-cup (125-mL) serving
3.7 g protein
6.3 g fat 10.3 g carbohydrates
0.3 mg iron 86 mg calcium
51 mg sodium 127 calories

BLENDER KETCHUP

Use electric blender and eliminate need fro pressing or sieving.

24 lbs ripe tomatoes
2 lbs onions
1 lb sweet red peppers
1 lb sweet green peppers
9 cups vinegar (5 percent)
9 cups sugar
1/4 cup canning or pickling salt
3 tbsp dry mustard
1-1/2 tbsp ground red pepper
1-1/2 tsp whole allspice
1-1/2 tbsp whole cloves
3 sticks cinnamon
Yield: About 9 pints

Procedure; Wash tomatoes and dip in boiling water for
30 to 60 seconds or until skins split. Then dip in cold
water, slip off skins, core, and quarter. Remove seeds
from peppers and slice into strips. Peel and quarter
onions. Blend tomatoes, peppers, and onions at high
speed for 5 seconds in electric blender. Pour into a 3-
to 4-gallon stock pot or large kettle and heat. Boil
gently 60 minutes, stirring frequently. Add vinegar,
sugar, salt, and a spice bag containing
dry mustard, red pepper, and other spices. Continue
boiling and stirring until volume is reduced one-half and
ketchup rounds up on a spoon with no separation of
liquid and solids. Remove spice bag and fill jars,
leaving 1/8-inch headspace. Adjust lids and follow
process times for regular ketchup.

COUNTRY WESTERN KETCHUP

24 lbs ripe tomatoes
5 chile peppers, sliced and seeded
1/4 cup salt
2-2/3 cups vinegar (5 percent)
1-1/4 cups sugar
1/2 tsp ground red pepper (cayenne)
4 tsp paprika
4 tsp whole allspice
4 tsp dry mustard
1 tbsp whole peppercorns
1 tsp mustard seeds
1 tbsp bay leaves
Yield: 6 to 7 pints

Procedure: Follow procedure and process time for
regular tomato ketchup.

TOMATO KETCHUP

24 lbs ripe tomatoes
3 cups chopped onions
3/4 tsp ground red pepper (cayenne)
3 cups cider vinegar (5 percent)
4 tsp whole cloves
3 sticks cinnamon, crushed
1-1/2 tsp whole allspice
3 tbsp celery seeds
1-1/2 cups sugar
1/4 cup salt
Yield: 6 to 7 pints

Procedure: Wash tomatoes. Dip in boiling water for 30
to 60 seconds or until skins split. Dip in cold water Slip
off skins and remove cores. Quarter tomatoes into
4-gallon stock pot or a large kettle. Add onions and red
pepper. lBring to boil and simmer 20 minutes,
uncovered. Combine spices in a spice bag and add to
vinegar in a 2-quart saucepan.
Bring to boil. Cover, turn off heat and hold tomato
mixture 20 minutes. Then, remove spice bag and
combine vinegar and tomato mixture. Boil about 30
minutes. Put boiled mixture through a food mill or
sieve. Return to pot. Add sugar and salt, boil gently,
and stir frequently until volume is reduced by one-half
or until mixture rounds up on spoon without separation.
Fill pint jars, leaving 1/8-inch headspace. Adjust lids
and process.

Sunday, December 11, 2011

Cranberry-mincemeat pie


















Published by Chatelaine on 12/1/2009

We've replaced a time-consuming homemade crust with store-bought
puff pastry, to rave reviews.  We also added tart cranberries to make
this Christmas classic even more festive.

Preparation time 20 minutes
Baking Time 35 minutes

Makes 10 to 12 Wedges

Ingredients
3 clementines
2 baking apples, such as Granny Smith
682-mL or 735-mL jar mincemeat
1 cup (250 mL) frozen cranberries
397-g pkg frozen puff pastry dough, thawed
1 egg
Generous pinches of granulated sugar
1 tbsp (15 mL) apple jelly (optional)

Directions
Place rack in bottom third of oven. Preheat to 475F (250C).
Peel clementines. Separate segments, then coarsely chop. Peel
apples, if you wish. Coarsely chop. Place all in a large bowl
along with mincemeat and cranberries. Stir to mix.

Line baking sheet with parchment paper or foil. Lightly sprinkle
counter with flour and place pastry on top. Dust rolling pin with flour.
Roll pastry into a thin circle, about 16 in. (40 cm) wide. Don't worry
if it's not perfect. Loosely roll pastry around pin, then unroll over
sheet. It will overhang. Mound mincemeat mixture in centre of pastry,
leaving a 3-in. (7.5-cm) edge uncovered. Fold pastry over fruit,
overlapping in a circular pattern, in one direction. Centre of pie should
not be covered. In a bowl, whisk egg with 1 tbsp (15 mL) cold water.
Brush over pastry. Don't let it pool. Sprinkle pastry with sugar.

Place on bottom rack. Reduce temperature to 375F (190C).
Bake until pastry is golden, 35 to 45 min. If filling begins to dry out,
loosely cover filling with foil for the last 15 min of baking. Remove
pie from oven. Melt jelly in the microwave. Brush over filling. Let
pie stand 10 min before cutting into wedges. Pie is best warm. If
making ahead, store cooled pie, covered and refrigerated, for up
to a day.

Nutrients per wedge
5 g protein 26 g fat
72 g carbohydrates 5 g fibre
51 mg calcium 526 calories