Michele Burke February, 2012

While everyone is busy working to use more holistic recipes into their family’s diets, a lot of times we forget about our four legged friends. Here is just one of the recipes I personally feed my dogs, and their vet says it has really done wonders for them.

Turkey Special Recipe

Ingredients

•1 lb. ground turkey

> •6 c. water
>
>  •2 c. brown rice
>
>  •1/2 c. of frozen broccoli, carrots and cauliflowers.

•1 t. dried rosemary

Place the water, ground turkey, rice, and rosemary into a large saucepan. Stir until the turkey is broken up and evenly distributed throughout the mixture. Bring to a boil over high heat, and then reduce heat to low. Let the mixture simmer for 20 minutes, before adding the frozen vegetables and cooking for an additional 5 minutes.

Tags: cooking, Recipes, turkey

• Recipes

Heather Miles August, 2011

Merry Meet and welcome to my Kitchen Hearth. Come and sit for a spell while we whip up something yummy.

This month we will be looking at some preserves. Fruit and veggie preserves. I am giving the recipes only as I have touched on the canning methods in past articles or you can look online at this link… http://www.pickyourown.org/allaboutcanning.htm

Tomato Preserve

Ingredients

• 1 pound yellow pear tomatoes
• 1 pound sugar
• 2 ounces chopped or shredded ginger
• 2 lemons

Instructions

Peel tomatoes, cover with sugar, and let stand over night. In the morning pour off syrup and boil until quite thick; skim, then add tomatoes, ginger, and lemons which have been sliced and the seeds removed. Cook until tomatoes have a clarified appearance.

Apricot Jalapeno Jelly

1/2 cup jalapeno peppers — stems & seeds removed ( use other types if you want a hotter preserve.)
1 large red bell pepper — stem & seeds removed
2 cups cider vinegar
1 1/2 dried apricots — chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food color ( omit if you want true color)

Put jalapenos, bell pepper, & vinegar in blender. Puree until coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you’re going to use it). Pour into sterilized jars, follow canning instructions.

Kiwi – strawberry Jam Recipe

2 cups chopped kiwi
1 cup chopped strawberries
1 package pectin
1 cup unsweetened apple juice
4 cups sugar

Combine kiwi, strawberries, pectin and apple juice in a large saucepot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. follow canning instructions. Yield: about 4 half-pints.

Pineapple Jelly
Makes about 2 pints

4 cups sugar
1/4 cup fresh squeezed lime juice
2 cans crushed pineapple — 8 oz cans
1 pouch (3oz) Certo Liquid Fruit Pectin — do not use powder

Add the sugar, pineapple, and lime juice to a sauce pan. Bring to a full rolling boil. Add the liquid pectin and bring back to a full rolling boil. Let cool slightly and pour into clean containers. Store in the refrigerator for up to 3 weeks.

Simple Jalapeno Jelly Recipe

3 jalapeno peppers with seeds removed, chopped finely
4 medium bell peppers with seeds removed chopped coarsely
1 cup of vinegar
5 cups of sugar
3 oz. jar of pectin

cook the peppers and vinegar in a 4 quart pan until soft. Add the sugar and boil for 10 minutes. Remove from heat, add pectin then return to heat and boil for 1 more minute. Fill jelly jars. Follow canning instruction.

Apple Pie Jam
4 cups tart apples, chopped
unsweetened apple juice
1  tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
4 c. sugar
1 c. brown sugar, packed
1 (1 3/4 oz) box dry pectin
1 tsp. butter

Measure apples in a measuring cup, and then add in the same measuring cup applejuice to fill up to the 4 cup line (with the apples in it). Put into a heavy saucepan. Add pectin, butter, spices and lemon juice. Bring to a boil.

Add sugars and bring back to a full rolling boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam.

Ladle into hot sterilized jars, leaving 1/4? . Put on lids, and follow canning instructions.

Mulled Apple Jelly
Makes approximately 5 small jarfuls.

Ingredients
2.25 lbs of apples – a mixture of cookers and eaters works well
water
1 quart apple juice
1 cinnamon stick
12 cloves
1/3 cup cider vinegar
granulated sugar

Method

Roughly chop the apples and place in pan. There is no need to peel and core. Cover with apple juicer (I used a little over 1 qt) and add spices. Bring to the boil and then simmer, covered, for 45 minutes.

Pour into a  jelly bag suspended over a large bowl. Leave to strain for a minimum of 2 hours or overnight. Don’t be tempted to prod or squeeze the jelly bag to get more juice out as this will make the jelly cloudy.

Measure out the juice and return to the pan along with 1 lb sugar for every 1 pint of juice. I found I had exactly 2 pints of juice so used 2 lbs sugar but obviously this will vary depending on how juicy your apples were, how long you strained them and how much apple juice you used.

Stir in the cider vinegar and bring to the boil. Boil rapidly for approximately 10 minutes until setting point is reached.

Pour into warm, sterilized jars, follow canning instructions.  Keep in the fridge once opened and used within 3 weeks.

Summer berry and lemon verbena jelly

1 lb plus about 2 oz. berries – any or all of the following: raspberries, blackberries, red currants. This recipes used a mixture of about 70% raspberries, 25% red currants, and 5% blackberries.

1 lb white sugar

1 tsp pectin (see Notes)

1 large handful, or a couple of sprigs, of lemon verbena

Wash and sort the berries. If you are using red currants, carefully pick off all the stems.
Put the berries and sugar into the stainless steel or other non-reactive pan. Mash and let it macerate for about half an hour.
In the meantime, put a plate into the refrigerator to make it very cold.
Mix the pectin in with the fruit. Turn on the heat, and bring to a boil. Lower the heat to low, and cook for at least 45 minutes, stirring up the bottom periodically to keep from burning. Skim off the scum that forms on the top.
For the last 10 minutes of cooking, drop in the lemon verbena.
Drop a bit of the jam liquid onto the cold plate. If it forms a skin almost immediately, it’s done.
Fish out the lemon verbena leaves. Pass the jam mixture a ladleful at a time through a time through a sieve or strainer, taking out all the seeds.
Can using your favorite canning method.

Notes: This recipe has used pectin, which is a natural jellifying agent. Berries in general don’t have much pectin, and it’s needed in this case to make it ‘jell’ enough. You may also be able to find something called sugar for jam making, which has pectin already mixed in. This version (with 1 teaspoon per 1lb fruit) results in a fairly runny jelly, which is great for using on yogurt and ice cream, but if you prefer a firmer jelly you will need more pectin. Follow the package directions.
If you don’t mind the seeds, especially if you don’t use red currants which have rather large seeds, you can skip the straining step. In that case you will have a jam rather than a jelly.

Grapefruit and Vanilla Marmalade

3 large grapefruits ( ruby red work best)
3 cups water
4 cups sugar
1 vanilla bean, seeds scraped
2 tablespoons rose water or lemon juice

Set a large pot of water to boil. Cut off the peel of the grapefruits, working to get good thick slices, but leaving the inner white pith closest to the fruit still attached to the fruit. Cut the peels into strips. Blanch the peels by submersing them in boiling water for about three minutes. Drain in a colander and rinse under running water. Bring a fresh pot of water to a boil and repeat the blanching process again, to remove any bitterness. Drain and rinse again.
Place the peels in a large pot. Cut off all the white pith from the remaining fruits then, working over the pot, cut between the grapefruit membranes so that the fruit sections fall into the pot. Squeeze juice from the membranes and discard them.
Add the water and sugar to the pot and bring to a boil, stirring to combine. Lower the heat to a very low simmer. Simmer until the marmalade is thick and translucent, about one hour. The marmalade may still appear a touch watery- keep in mind it will thicken as it cools.
Add the vanilla bean seeds and simmer another five minutes. Remove from the heat, stir in the rose water (or lemon) and set aside to cool. Follow canning instructions or use within 3-4 weeks

And lastly .. I am not even sure where this recipe came from. I am sure if I searched my cookbooks or the web I would find it.. but yummo!!!

Onion Marmalade
4 lbs onions (sliced thin)
3 slices bacon (thick cut)
2 cup sugar
1 cup dark brown sugar
2 cup red wine
1 cup balsamic vinegar
2 tsp salt
2 Tbsp. extra virgin olive oil

Directions:
Place a large, non-reactive pan over medium-low heat cook the bacon. The goal is to render the fat. Once the bacon has crisped, remove.
Turn up the heat to high to medium- high, add the onions, salt and olive oil. Stir to coat all the onions with the oil and bacon fat. Cook covered with a tight lid for about 20 minutes. Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown.
Add the sugar, brown sugar, red wine, and balsamic vinegar. Cook over medium heat until very thick. To test if it’s the right consistency, dribble a bit of the reduction on a plate and it still liquid, but slowly slips down the plate after it cools briefly. You can also look to for doneness by dragging a spoon against the bottom of the pot. If it leaves a long valley, then its done. WARNING: Do not walk away from this once it begins to get close. There is enough sugar in this that it can burn and forever attach to the bottom of your pan..
Remove from heat and let cool before storing.
Place in a glass or heat resistant container. Cover and refrigerate.
This is both acidic and high in sugar, so its excellent for long term storage. It keeps in the fridge well for at least 2 months.
ome of the fat may become solid at the top after cooling. I simply scrape it off and dispose of it.
Additionally, if the marmalade become too thick after cooling, simply reheat in the microwave for 30 seconds and it will then spread very easily.

Until next month
Merry Cooking and Blessed Eating
The Hearthkeeper

PS. If there is anything you would like to see here.. Please email me at  thehearthkeeper@gmail.com

Blessed be…

Tags: cooking, food, Recipes

• Recipes

Alex Crowe May, 2011

My Sacred Home

I close my eyes and I transform from the home I know, to the home that is me. No longer am I standing in an apartment of wood and metal walls. I am standing in a field. The view is amazing. All around I can see golden wheat tickling my fingertips as I walk.

My field is in the middle of this beautiful forest. All around me are trees as far as the eye can see. They protect my little home and keep me safe. It will always be here when I return. The animals watch over it. The air is crisp and clear. All around me is warmth and love.

The smell in the air is home to me. I feel at peace, nothing like that of the life I lead, but a serene peace from deep inside my soul. I smell earth and everything that she holds dear. Around me the sounds of birds call me. Owls, strangely out at day, come to “Who” at me. I can’t see any animals around me, but I know they are there, watching me.

In the middle of my field of gold is a wonderful cabin. It is a log cabin and when I look at it, it gives me such happiness. It is what I have always dreamed of. Most homes for me have always been a simple four walls, but this home is everything I have ever wanted. I know once I step into it, there will be a massive expansion that I can do whatever I want with. I can have it be an elegant mansion or a simple cottage. Today, the cottage suffices and it is exactly what I want.

The round archway of the door beckons me to come inside. Find what I can explore. Before today, I could never make it in the archway. Something always held me back, not allowing me to go in further. Truly I have been awakened spiritually and realize that the power to overcome whatever obstacle stands between me and the door is mine. I can go in. Nothing will stop me now.

My hand grips the handle on the door and I push it open. Inside is the living area. I have a cauldron in an old fashioned fire pit on the left wall. The chimney takes all the smoke from what is cooking inside the cauldron. The smell continues to be earthy, but this time, it is homier. Like herbal soups.

There is a bed in the middle. Made of wood and very big, it has a homemade quilt on the side. Something I always wished I could do on my own was making a quilt. I always wanted one that I could pass down from generation to generation. This one is old and well loved. In it is the spirits of witches that have come and gone. I know that this one will be handed down to my own child, but which one I am not sure. One will have a great power and decide to do wondrous things with it.

I lie on the bed and close my eyes. My familiar, a small white dog that seems to change breeds whenever she chooses, lies next to me. She warms me with a glow that seems to work on its own.

When I open them, I have returned home in the real world. My sacred place I will visit again soon, but for now, I must become the mother, wife and witch I am in reality.

When I first started learning about energy and the sacred space, my husband decided he would try to take me to mine. Since I am a water sign, he tried to tell me to picture a beautiful ocean. My body and soul would not let that happen though. I kept coming back to my cabin, waiting for me in my golden field. It beckoned me and no matter how hard I would try to get to that ocean he was telling me to be at, I couldn’t get there. Sometimes, I believe, you don’t have an option where your sacred space is. It is a home given to you, not one that can be chosen. Some people say that they have made theirs, but I can’t seem to get anywhere but my cabin. Who would want to in all reality? It is a beautiful place and feels so right to me. I don’t even want to leave.

So what does that have to do with being a kitchen witch? Well, I mentioned the soup, right? I want to share a special recipe for soup with you. This is an herbal remedy of sorts. It is great for those with stomach problems, and very tasty. I was told to eat a bland diet when I had a stomach issue and it was supposed to be something close to a liquid diet, and I am not so good with liquid diets, so I compromised. I made a soup, but not so much just blah. This one has a lot of meat in it, but I also want to add a barley and mushroom soup for my vegetarian friends.

• 64oz minimum canned or home made Chicken broth
• 1/2 lb pork cubed
• 1/4 cubed ham
• Large onion diced fine
• about 1/2lb of deboned chicken cubed small
• 1/2 lb stew beef also cubed small
• 1 Large Leek
• 2 tbs chopped parsley
• 1 cup chopped spinach (drained well)
• ½ cabbage head
• Large clove of minced garlic
• 2 Tbs Olive Oil

Start your broth in a large stock pot. You want to bring this to a nice heat before adding your other items. While that is heating, in a large sauté skillet, add onion and garlic. Lightly sauté then add each of your meats individually. You want to brown them before adding to the stock pot. Once they are all in the stock pot, bring to a boil and then simmer for an hour.

After about an hour, you want to add your seasoning and vegetables. You can add salt, thyme, bay leaf and pepper to taste. You want to simmer for another half hour to get the flavors to mesh well. It will serve about ten, so make sure you have a large stock pot.

For my Vegetarian friends, here is a Barley and Mushroom Soup for you.

• 5 cups vegetable broth
• 1 cup barley, uncooked
• 1/2 lb mushrooms
• 1/2 cups onion, diced
• 1/2 cup fresh carrots, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced

Now, bring your broth to a low boil. Reduce your heat. Add your mushrooms, onions, carrots and celery. Allow this mixture to simmer for ten minutes or so. Add the barley and garlic and allow it to simmer for another hour. You will want to use salt and pepper and any other seasonings for taste.

With Beltane right around the corner, these will be in your pocket for a great celebration with family and friends. From my family to yours, many great blessings in your sacred space and home without.

Tags: cooking, home, Recipes, space

• Recipes

E.R. Allen April, 2011

Bean & Corn Salad

You were probably expecting something with eggs, right? We all know eggs have long stood as the symbol for fertility and of spring. This refreshing salad combines three symbosl we may have overlooked. Beans have been known to spure desire, the required action prior to fertilization. In this recipe, you will find three varieties: kidney, garbanzo, and pinto. Corn is another symbol of fertility, as it is one of our main food sources across the globe. Its bright yellow color is a nod to the Sun, as well as the daffodils and chrysanthemums that are in bloom all over my region. Onions have also been associated with fertility. Some cultures believe eating them everyday will provide virility. Whether you are tapping into the Earth’s fertility for a new venture, spiritual growth, or actual procreation, this recipe will help you along. It is a great cool salad, perfect as a side, a wrap or pita filling, or an addition to a tossed green salad.

1. Drain and rinse 1 can kidney beans, 1 can garbanzo beans (aka chickpeas), 1 can pinto beans, and 1 can yellow corn. Toss into a large bowl.

2. Mince 1 medium onion and add to bowl. (Don’t cry! You’re almost done!)

3. Add 1/2 cup chopped cilantro. Parsley is a good substitute if you don’t like cilantro’s peppery bite.

4. You can have a little fun with the vinegrette. I typically use equal parts apple cider vinegar to olive oil, which is quite zippy. You can adjust the ratio to suit your taste. Of course, lemon or lime juice would work well, too.

5. Stir until ingredients are evenly distributed. You can eat immediately, or let everything marinade for a couple hours to divine yumminess.

Enjoy & Blessed Be!

Tags: cooking, recipe

• Recipes

E.R. Allen March, 2011

Ostara is approaching. I can already feel the winds of March, blowing out the winter, blowing in the spring. During this time of year, I dwell on sprouts and spring lettuces, green onions, and tender herbs. Other foods associated with the early spring are eggs, seeds, edible flowers, honey, carrots, rabbit, hot cross buns and other sweet baked goods. Again, find what is in season for your region and what “rings true with you.”

Last year I became fascinated with bento boxes and funneled that inspiration into our Ostara meal. There is a lot of prep work, but I think it engages you, reconnecting you with the food. This is a wonderful activity for a family, group, or coven to participate in. Everything can be set up in advance so that each person is able to choose their own ingredients and construct their own unique scene. You may even create an additional piece as an offering. I used the construction time to explain the significance of each ingredient and how it relates to Spring.

Ingredients

Prepared short grain or “sushi” rice, cooled (2 cups is plenty for 4)

Hard-boiled eggs

Alfalfa sprouts, spring lettuces

Raw vegetables, such as carrots, cucumbers, bell peppers, green onion

Edible flowers, such as pansies, tulip petals, dandelions. Just make sure they are in fact edible and pesticide free!

Herbs, such as lavendar and thyme

Directions

1. Give each participant a plate or bowl. Set out paring knives, peelers, and other tools to share.

2. Arrange a bed of sprouts and/or greens on the dish as a base.

3. Using wet hands, roll the rice into a symbol of Spring. We chose bunnies. (Make a mini snowman. Use slivers of carrot for the ears and cucumber halves for the hind feet. Black sesame seeds work well for eyes and whiskers.) Other options could be a rain drop, clouds, or a nest to hold your hard-boiled egg.

4. Add vegetables, flowers, and eggs, carved with symbols or cut into images that represent Spring. You can use metal cookie cutters on most vegetables, as well as cheeses. If it will not go through, use it as a stencil with a paring knife.

Once everyone is finished, a blessing or poem would be entirely appropriate. Enjoy and Blessed Be!

Look! The Earth waits breathless

After winter’s strife

Ostara shows folk deathless

Spring leads death to life

-from “Ostara Carol” by Anna Stockinger

Tags: cooking, Ostara, Recipes

• Recipes

Ceilteach Moon November, 2010

Soul Cakes & Honeyed Milk

Samhain is a wonderful time of year to bring out this old Pagan recipe. Traditionally soul cakes were baked and given as a token for the dead. These delicious little cakes can be made on Hallows Eve and are often formed into the shapes of people and sat out for the dead with a mug of warm honeyed milk.

Soul Cakes

1 cup butter

3 3/4 cups sifted flour

1 cup granulated raw sugar

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon allspice

1 teaspoon dried marigold blossoms

2 fresh eggs

2 teaspoons cider vinegar

4 -6 tablespoons milk

Powdered sugar, to sprinkle on top

Prep Time: 30 minutes

Total Time: 55 minutes

Preheat oven to 350°F. Cut the butter into the flour with a pastry blender or a large fork. Blend in the sugar, nutmeg, ginger, cinnamon, dried marigold blossoms and allspice; beat eggs, vinegar, and milk together. Mix with the flour mixture until stiff dough is formed. Knead thoroughly and roll out 1/4-inch thick. Cut into 3-inch rounds (or form into shape of people), and place on greased baking sheets. Prick several times with a fork and bake for 20-25 minutes.  Sprinkle lightly with powdered sugar while still warm.

Honeyed Milk

8 oz skim milk

1 tsp honey

Directions

In a small sauce pan heat milk till just warm

Pour honey into milk and stir

Place milk mixture back on the heat till warm again; pour into mug and enjoy. Make sure to sit aside a small mug to go soul cakes for the dead.

Tags: cooking, food, soul cakes

• Recipes

Hearthkeeper February, 2010

Valentines Day is what I have decided to write about this month, as I know so many others will be focused on Imbolg. But Valentines Day plays a very large part in our lives and the lives of others, no matter the religion. Everyone loves and most everyone likes to celebrate that love.. Hopefully everyday but almost always on this very special day.

There are different ideas as to where or how the celebration of Valentine’s Day began.
The Roman’s celebrated a festival called Lupercalia on February 15, where young men held a lottery to decide which girl would be theirs and honored their God Lupercalia. This is one idea.

The Christian Church had a Saint named Valentine. The Roman Emperor, Claudius the II forbade young men to marry in 200 A.D. He believed single men made better soldiers, free of family concerns. A priest named Valentine disobeyed the Emperor and married couples in secret.

Another idea concerning the celebration of Valentine’s Day is based on the belief that birds or fowl pick their mates on February 14th. It was believed love birds in particular, chose this day to begin mating.

Colors and Candles: Red, Pink
Planet: Venus

To Attract Love use some of these foods Apple, Avocado, Lemon Balm, Catnip, Chamomile, Cinnamon, Clover, Jasmine, Lavender.

For divinations of Love Mullein, Pansy, Rose, St. John’s Wort, Willow

To Increase Lust Avocado, Caper, Caraway, Celery, Cinnamon, Damiana, Dill, Endive, Ginseng, Hibiscus, Lemongrass, Licorice, Mint, Rosemary, Saffron, Sesame, Vanilla,

Magickal Flower Associations:

AMBROSIA = Love returned, pleasure divine
APPLE BLOSSOM = Preference, Choice in love
BACHELORS BUTTONS = Hope in love
BRIDAL ROSE = Happy Love
CACTUS = “I burn”; desire
GERANIUM,IVY = Bridal favor
HONEYSUCKLE = Bonds of love
IRIS = Message
JONQUIL = “I desire return of affection”
LEMON BLOSSOM = Fidelity in love
LILAC, PURPLE = First emotions of love
LILY OF THE VALLEY = Return of happiness
MAGNOLIA = Love of nature; Magnificence
MORNING GLORY = Affection
PEACH BLOSSOM = “I am your love captive”
PERIWINKLE = Sweet remembrances
ROSE = Love
TULIP, RED = Declaration of love
VIOLET, BLUE = Faithfulness
WISTERIA = “Welcome, fair stranger”

And here are some wonderful recipes to make and share on this wonderful day of love.

Title: Valentine Stained Glass Hearts

Yield: 1

Ingredients

3/4 c butter or margarine-softened

2    eggs

1 tsp baking powder

1    frosting; optional

3/4 c sugar

1 tsp vanilla extract

3 c all-purpose flour

1/3 c red hot candies; crushed or cherry life savers or other sweet sucking candy crushed

Instructions

In mixing bowl cream together butter and sugar. Beat in eggs and vanilla.

Stir together flour and baking powder.

Gradually stir in flour mixture until dough is very stiff. Cover and

Chill about 3 hours. Preheat oven to 375 degrees.

Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out

cookies using a large heart-shape cookie cutter or use a sharp knife and

cut around a heart pattern. Transfer cookies to a foil-lined baking sheet.

Using a small heart-shaped cookie cutter, cut out and remove heart design

from center of each cookie. Fill the cut out sections with crushed candy.

Bake 7 to 8 minutes or until cookies are lightly browned and the candy has

melted. Slide foil off baking sheets.

When cool, carefully loosen cookies from foil. If desired, pipe decorative

borders along edges.

Makes about 2 1/2 dozen cookies.

Fahrenheit 5

Ingredients

• 1 1/2 tablespoons Malibu rumor coconut rum
• 1 1/2 tablespoons Grand Marnier or Cointreau liqueur or triple sec
• 2 1/2 tablespoons cranberry juice
• 1 1/2 tablespoons pineapple juice
• Sprite, splash

Directions

1. Fill a cocktail shaker with ice and add rum, liqueur and juices.

1. .Shake well and strain into a chilled martini glass.

1. Top with a splash of Sprite.

Lemony Love Potion (non alcoholic)

When Cupid invites guests over, this is the beverage he serves. For the first time ever, he has graciously agreed to share his magic recipe–which also happens to make an excellent dessert drink for Valentine’s Day dinner.

Ingredients

• 12-ounce can pink lemonade concentrate
• 1 cup raspberry sherbet
• 12-ounce can of lemon/lime soda (we used 7-Up)

Instructions

1. In a pitcher, mix the lemonade concentrate with the recommended amount of water.
2. In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture.
3. Add the soda, stir, and serve. Makes 3 cups.

Cranberry Sweetheart Scones

Their light texture and fruity flavor make these heart-shaped scones a treat for your sweetie.

Ingredients

• 2 cups flour
• 1 tbsp. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 4 tbsp. margarine
• 1 tsp. orange zest
• 1 cup chopped fresh cranberries
• 2 eggs
• 1/2 cup milk

Instructions

1. Combine the 4 four ingredients in a large mixing bowl. Blend in the margarine with a fork until the mixture is crumbly. Using a wooden spoon, stir in the zest and cranberries. In another bowl, beat the eggs well and then stir the milk into them.
2. Make a well in the middle of the dry mixture and pour the wet ingredients into it. Stir just until blended. Turn the dough onto a floured surface and knead a few times. Pat the dough to a 1-inch thickness. Use a butter knife to cut heart shapes. Bake on an ungreased cookie sheet at 400 degrees for 12 to 15 minutes. Makes 8 scones.Toppings

   Quick Strawberry Jam Empty a 16-ounce package of unsweetened frozen strawberries into a glass bowl. Microwave on medium until the berries are hot and soft (about 12 minutes). Stir in a 3-ounce package of strawberry Jell-O.

   Fruit Butter Blend 2 parts softened butter and 1 part strawberry, raspberry, or apricot jam.

   Flavored Cream Cheese Smooth 4 ounces of cream cheese with a wooden spoon. (Add a tablespoon of yogurt for a creamier consistency.) Fold in a few fresh or defrosted strawberries or raspberries

Sweet Heart Brownies

What do you get when you mix graham cracker crumbs and chocolate morsels? Love at first bite. Earn brownie points with this Valentine’s — or any other day.

Ingredients

• 36 2-inch graham crackers
• 1 14-ounce can sweetened condensed milk (don’t use evaporated milk)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 16-ounce package semisweet chocolate morsels
• 3/4 cup coarsely chopped pecans

Instructions

1. Preheat the oven to 350º (325º for glassware). While you generously grease an 8-inch square baking pan, put your kids to work crushing the graham crackers into fine crumbs. It’s especially easy and fun if you seal the crackers in a plastic bag and then use a rolling pin.
2. Stir together the sweetened condensed milk, vanilla extract, and salt in a large mixing bowl. Add the chocolate morsels, pecans, and graham cracker crumbs and mix with a wooden spoon until well blended.
3. Spoon the batter (it will be very stiff) into the greased pan. Use the back of a wooden spoon (or clean hands) to pat the batter into an even layer. Bake for 20 to 25 minutes. Let cool completely in the pan.
4. Use a cookie cutter or a butter knife to cut out small (these brownies are rich!) heart shapes. Serve plain or with a scoop of vanilla ice cream or raspberry sherbet. Makes about 8 to 12, depending on size.

Dipping Oil – Rosemary Garlic

Ingredients

• 1 cup extra-virgin olive oil
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons fresh rosemary, minced
• 4-5 garlic cloves, minced (raw, roasted or fried)
• 1/2 teaspoon salt
• 1 pinch red pepper flakes (optional)

Directions

1. Mix all ingredients to blend in a bowl or a pour bottle.

1. Dip bread and enjoy.

1. Refrigerate any left over.

artichoke, Asparagus and Asiago Valentine Pizzas

Ingredients

• pizza dough — homemade or store-bought
• 2 tbsp. olive oil
• 1 can 28 oz diced tomatoes
• 1 jar 6 oz marinated artichoke hearts, drained
• 1 tsp. chopped garlic
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1-1/2 cups shredded asiago cheese (about 6 oz/170 g)
• 4 oz. fresh asparagus, cut into 1-inch (0.5 cm) pieces

Cooking Instructions

1. If you want to use your own homemade dough you’ll have to prepare the dough at least one hour before you want to bake the pizzas. If you’re using store-bought pizza dough, begin with one 1-1/2 lb (750 g) package of fresh or frozen pizza dough.
2. At least one hour before (or even a day ahead) you want to make the pizzas, prepare the tomato sauce. Measure the olive oil into a 9×13-inch (23 x 33 cm) baking dish. Pour in the diced tomatoes — including all the juice. If the artichoke hearts are large, cut them in half but they should remain in substantial chunks. Add to the tomatoes in the pan along with the chopped garlic. Place in the oven and bake at 400 degrees F (200 degrees C) for 45 minutes, stirring once in a while, or until most of the liquid has evaporated and the sauce is thick. Let cool.
3. Preheat the oven to 425 degrees F (220 degrees C). Grease two large baking sheets. Sprinkle lightly with cornmeal.
4. Divide the pizza dough into 4 pieces. Roll out each ball of dough to approximately a 6-inch circle, then shape into a heart-shaped crust by pinching one side and indenting the other. Place on the prepared baking sheets, leaving plenty of room between for expansion. Spoon tomato sauce mixture over surface to within 1/2 inch (1 cm) of the edge of the dough, making sure you distribute the pieces of artichoke hearts evenly among the pizzas. Sprinkle with cheese and top with the asparagus pieces. Bake pizzas for 15 to 20 minutes or until the crust is lightly browned on the bottom and the toppings are melted.

Chicken in Champagne and Mushroom Sauce

Ingredients

• 1/4 cup all purpose flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 tbsp. olive oil
• 4 skinless, boneless chicken breasts about 6 oz
• 1 tbsp. butter
• 3 cups sliced mushrooms
• 1 cup champagne (or other sparkling white wine) now that you have opened it you may have to share it with your love…
• 1 cup whipping cream

Cooking Instructions

1. In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once — 1 to 2 minutes per side. (You may have to do this in two batches.) The chicken should be browned but not cooked through. Remove to a plate.
3. Add the butter to the skillet, dump in the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated. Pour in the champagne, stir around to dissolve any crusty bits from bottom of the pan, stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce simmer for about 5 minutes. Return the chicken breasts to the skillet, nestling them into the mushroom sauce, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened — 6 to 8 minutes.
4. Serve immediately with crusty bread or steamed rice to soak up the velvety sauce.

Cappuccino Truffles

Ingredients

• 1 11-1/2-ounce package milk-chocolate pieces
• 6 tablespoons butter, cut into 4 pieces
• 3 tablespoons heavy cream
• 1-1/2 tablespoons instant-espresso or coffee powder
• cocoa, confectioners’ sugar, and/or chopped nuts

Cooking Instructions

1. In 2-quart glass container, cook the first 4 ingredients on High 1 to 1-1/2 minutes until almost melted; stir until smooth.
2. Freeze 1 hour until firm.
3. With hands, shape tablespoons of mixture into balls,
4. Roll in cocoa, confectioners’ sugar, or chopped nuts.
5. Refrigerate.

These make a luscious and decadent dessert to be hand feed to each other, may wish to serve with chocolate dipped strawberries.

Enjoy until next month.

Merry Cooking and Blessed Eating

Tags: cooking, valentines

• Recipes

Hearthkeeper December, 2009

Tags: cooking, Recipes

• Recipes

Hearthkeeper October, 2009

Merry Meet all… this time of year has so many possibilities. With the harvest just finished.. we have so much to choose from.. it is amazing. This month not only will I have Samhain recipes.. but some good old fashion tummy filling recipes as well.

Magic Baked Apples

When you polish an apple on your shirt before taking a bite, you are
continuing an ancient tradition. The Celts rubbed apples to drive
out evil fairies hiding inside the fruit. Medieval Christians
thought the practice kept away the devil. These customs reflect the
belief that apples contain Earth energies.

Magic Apples Recipe:
4 medium-sized apples
8 tbsp brown sugar
4 tsp butter
1/4 tsp ground cinnamon

Rub the apples over your heart then core them. Place in a baking
dish. Fill each center with 2 tablespoons sugar, 1 teaspoon butter,
and 1/4 teaspoon cinnamon. Add 1/4 inch water to the pan. Bake 30–40
minutes at 375°F.

Hallowmas Cakes

1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner’s sugar

In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar.  Blend in eggs, one at a time, stirring well after each addition.  Add vanilla.  Stir in flour, baking powder, and salt into oil mixture.  Chill for several hours or overnight.

Preheat oven to 350° F.  Roll about a Tbsp. of dough into a ball.  Drop balls into confectioner’s sugar, and roll until coated.  Place balls about 2″ apart on a greased baking sheet.  Bake for 10-12 minutes.  The cakes should be  soft and the edges firm.  Do not over bake; they burn easily.  Makes about 3 doz.
Autumn Butter

1/4 cup firmly packed brown sugar
1 tsp pumpkin pie spice
1/4 cup whipping cream
1 cup butter, softened

Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes

Greenman’s Blend
This is a classic cheese blend made with fresh herbs that can be frozen to store.
2 tablespoons fresh chives
2 tablespoons fresh parsley
1-1/2 tablespoons fresh marjoram
1 tablespoon fresh basil
1-1/2 teaspoons fresh lemon thyme
1 clove garlic
1/2 teaspoon freshly ground black pepper

Chop the herbs and garlic in a food processor; add pepper. To make spread, add 1/2 cup blend to 8 tablespoons softened butter (or margarine), 1 pound softened cream cheese (or light cream cheese), and whirl until blended. Chill in refrigerator for several hours.
Store in freezer for up to 3 months in an airtight container.
The herbs can also be stored frozen in butter; then add the cream cheese just before serving.
If frozen, thaw in refrigerator, and then re-blend with an electric mixer before serving.
Variation. Chop the herbs in a food processor and add enough olive oil to form a thick paste that can be stored in the refrigerator for a week to 10 days or can be frozen for 2 to 3 months. Pack paste in glass jars and cover with a layer of olive oil to prevent drying out. Use to make marinades or add to steamed vegetables, soups, and stews.

Suggested Use cheese spread on crackers or raw vegetables. Warm cheese spread in a saucepan and add Parmesan cheese to taste for an Alfredo sauce to serve over pasta.

herbal properties:
Chives———–protection
Parsley———Calms and protects the home. Gives added energy, and vitality.
Marjoram——–Cleansing, purification, dispels negativity.
Basil————- love, exorcism, wealth, protection.
Lemon Thyme—-cleansing, purification. Healing, strength.
Garlic———–cleansing, purification, dispels negativity. Strong protection..
Black Pepper—–protection, exorcism
Dragon’s Breath Samhain Dip

There are two heads (yes, entire heads) of garlic in this dip!
(That’s why it’s called Dragon’s Breath).
But when garlic is roasted, it becomes sweet and nutty.
2 heads garlic
1 Tbsp. Olive oil
8 oz. Brie cheese (or cream cheese if you cannot eat brie)
1/2 tsp. Seasoned salt
Cut top 1/2″ off the top of the garlic heads. Remove some of the
loose papery skin, leaving the heads intact. Place each on a square
of foil and wrap well. Bake at 350 degrees 50-60 minutes, until the
Garlic is very soft and begins to brown. Cool until easy to handle.
Squeeze each head to remove the soft roasted cloves.
In a food processor( or electric mixer), process Brie cheese with the seasoned salt and
Garlic cloves. Refrigerate several hours
to blend flavors. Serve with crackers or sliced French Bread
Blood Orange Sangria
Ingredients
2 cups sliced strawberries
2 cups apple juice
2/3 cup Triple Sec (orange-flavored liqueur)
1/2 cup sugar
4 whole cloves
3 seedless blood oranges, each cut into 16 wedges
2 (750-milliliter) bottles fruity red wine
2 (3-inch) cinnamon sticks
1 lemon, cut into 8 wedges
1 lime, cut into 8 wedges

Preparation
Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangria into individual glasses, including the fruit.
Yield 16 servings (serving size: about 1 cup)

Pentacle Pumpkin Pie

Ingredients:
1 1/2lb fresh Pumpkin
4oz super fine Sugar
3 eggs
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 teaspoons cinnamon
5 tablespoons evaporated milk
10oz flour
2 1/2oz hard butter
2 1/2oz crisco
3-4 tablespoons water

1) Place Pumpkin (cored, peeled and diced) into a colander over boiling water and steam for about 20 minutes (or until tender). Then mash to a pulp and set aside to cool.

2) Sift the flour and 2 tablespoons of cinnamon into a bowl. Cut in the butter and crisco until the mixture looks like fine breadcrumbs.

3) Mix with water to form a firm dough, knead lightly and roll out onto a floured board.

4) Lightly grease and then line a round Pie pan with the pastry, reserving the pastry trimmings.

5) Bake at 375°F for 15-20 minutes.

6) Whisk the eggs and sugar together adding the nutmeg, ginger and 1 teaspoon of ground cinnamon. Fold in the mashed Pumpkin and 4 tablespoons of milk, then pour into the pastry case.

7) Roll out pastry trimmings and cut into strips. Form pentacle with strips, using milk to stick down, then brush remaining milk over any visible pastry.

Bake at 375F for about 40 minutes or until filling has set. Sprinkle with a little sugar and serve hot or cold! Delicious hot with ice cream or whipped cream!
Baking in advance of your Samhain celebrations can enable you to add a touch of Kitchen Witchery to it, and preparing food with love and care is a great way to imbue them with that extra special energy that home cooked foods really have.

Pumpkin Pie Cake

1 box yellow cake mix
1 stick melted butter
1 egg
Beat with a spoon and set 3/4 cup aside
Pat dough into the bottom of 9×11 pan
1 large can pumpkin
3 eggs
1/2 cup brown sugar
1/2 cup evap. Milk
1 1/2 tsp cinnamon
Mix and pour over cake dough

Add 1/4 cup sugar to remaining dough, mix with a fork to crumble and sprinkle over top .
Sprinkle with chopped nuts. Bake at 350 degrees for 55 minutes.

The end of summer is the perfect time to enjoy these savory-sweet pork chops. The combination of apples and squash will get you ready to welcome fall.

Apple Crisp

8 cups peeled, cored &thinly sliced apples(granny smith)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 or 2 tsp. ground cinnamon
3/4 cup all-purpose flour
1 cup regular rolled oats
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine (cut into 1/4″ chunks)
3/4 cup chopped pecans
Vanilla Ice Cream

Preheat oven to 350….

in a 9″ square baking dish or shallow 1 1/2 to 2 quart casserole,
mix apples with granulated sugar,2 tbsp. cornstarch and cinnamon…

In a bowl, combine rolled oats, brown sugar, butter and 3/4 cup flour..
Rub mixture between fingers until butter pieces are no longer
distinguishable…Stir in chopped pecans.. Sprinkle topping
evenly over apples…
Bake crisp on middle rack of oven until apples are tender when
pierced and topping is brown and bubbly, about 45 minutes to 1 hour…
If topping browns first cover with foil…
Spoon apple crisp, warm or cool into bowls…
Top with scoops of Vanilla Ice Cream..

Harvest Pork Chops recipe
Servings: 4

Ingredients:
4 boneless pork loin chops, 1/2 inch thick, trimmed
1/2 teaspoon black pepper
Nonstick cooking spray
2 teaspoons olive oil
1 medium onion, peeled, sliced thin
2 cloves garlic, peeled, minced
1 cup fat-free chicken broth
1 tablespoon orange juice concentrate
2 Granny Smith apples, washed, quartered, sliced thin
1 pound butternut squash, trimmed, peeled, seeded, diced into 1-inch cubes
1 teaspoon ginger

Directions:

Season the pork chops with pepper. Spray a large nonstick skillet with cooking spray. Heat the oil over medium-high heat. Add the chops and cook for 10 minutes, turning once, until well browned. Remove from pan, transfer to paper towels to drain and keep warm.

Add the onion and garlic to the skillet. Cook for 3 to 4 minutes, until the onion is soft and the garlic is golden. Stir in the broth, orange juice, apples, squash and ginger. Heat to a boil. Cover, reduce heat to medium low and simmer for 5 minutes, or until the squash is fork tender. Return the chops to the skillet and cook for 5 minutes. Serve immediately.
Sausage-Stuffed Squash

1 medium acorn squash
6 oz. Bulk pork sausage
1/2 cup chopped celery, optional
2 TBSP chopped onion
1/2 cup chopped peeled tart apple
1 tsp. All-purpose flour
1 egg, lightly beaten
1/4 cup sour cream
1/8 tsp. Salt
1/3 cup diced process cheese (Velveeta)
Cut squash in half; remove seeds. Place cut side down in a greased 13-in.x9-in.x2-in. Baking dish. Cover and bake at 350 for 25 to 30 minutes or until tender.
Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain. In a bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.
Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15 to 20 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
YIELD: 2 servings.

Butternut Squash and Apple Casserole
This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar.

Ingredients:

* 1 small butternut squash (about 2 lbs)
* 2 apples, cored, peeled, sliced
* 1/2 cup brown sugar, firmly packed
* 4 tablespoons butter, cold
* 1 tablespoon flour
* 1 teaspoon salt
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg

Preparation:

Peel, seed, and cut squash into small slices. Place squash and apple slices in a baking dish, about 11- x 7-inches Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples.
Cover and bake at 350° for 45 to 55 minutes.
Corn Bread with Honey Butter

1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 eggs
2 tablespoons butter, softened
2 tablespoons honey

Preheat the oven to 425 degrees F.  Combine the cornmeal, flower, sugar, baking powder, baking soda, and salt in medium-sized bowl.  In a small bowl, beat the buttermilk, oil, and egs.  Add the buttermilk mixture to the dry ingredients; mix thoroughly.  Pour the batter into a greased 8 x 8 x 2 inch baking dish let sit on counter 5 minutes..  Bake for 25 minutes.

While the cornbread bakes, blend the butter, honey.(with electric mixer if possible)

Serve hot or cold. With the honey butter

And here is a helpful tip for your kitchen..

Storing Apples

Buy apples on sale and store them through the winter! . There are so many varieties, and they are such a great food. Thankfully, there is always some variety available in the stores year round. To save money, you can buy them on sale and store them. Almost any kind of apple will keep for several months if properly stored., even though we do not have root cellars like our grandparents may have had to store their produce; We still can effectively store apples with just a box and some newspaper. One of the important steps in storing apples is to store them so they don’t touch each other. If one apple rots, it will spread to the others if there is not a barrier between them. That is the reason for the newspaper.

Each apple should be individually wrapped with the newspaper (use only the black and white paper). They should be carefully placed in a box, and then the box placed in a dark room. You could use your garage, a pantry, an unheated porch or your basement. Anywhere where it is dark and cool (but not freezing) will work.

Only store apples without bruises or soft spots, and with the skin in perfect condition. Apples that have thicker skins will store longer than ones with thin skins, like Red Delicious. Jonathan is an example of an apple with a thick skin. Some varieties actually taste better after a few months of storage.

Until next month

Merry Cooking and Blessed Eating

The Hearthkeeper

Yield:  12 servings

Tags: cooking, food, Recipes

• Recipes

Hearthkeeper September, 2009

Merry meet and Blessings all

Mabon, the Autumn Equinox, September 21, is coming up, no longer will the day
rule the night. The time for the second harvest is upon us. The fields are becoming very full and soon there will be a hint of yellow in the green leaves. The geese in our neck of the woods are going south. The fruits and vegetables at the farmers market are no longer the sweet, small offerings of summer but are now full, ripen gifts of Fall..

This is a wonderful time of year for food ; The feast is upon us. It is a
time for bread and baked goods. Wine, ale, and cider are the drinks of choice.

Here are some recipes that you can share for Mabon and all year.

Mabon Moon Cider

4 cups apple cider
1/2 tsp. whole cloves
4 cups grape juice
additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape juice.
Add cinnamon, allspice and cloves.
Bring just to boiling. Lower heat and simmer for 5 minutes.
Serve with ladle from a cauldron. Makes 8 cups.

ACORNS (cookies)
(Yield: 3 dozen)

1 cup butter or margarine, melted
¾ cup firmly packed brown sugar
1½ cups chopped pecans
1 teaspoons vanilla extract
2½ cups self-rising flour
1 cup semisweet chocolate morsels
Finely chopped pecans

Preheat oven to 350°F. In a large mixing bowl, cream butter and brown sugar
until lightly and fluffy.  Beat in pecans and vanilla until blended.  Stir
in flour until blended. Shape dough into 1-inch balls. Place on UNGREASED
cookie sheets; flatten slightly, pinching at one end to form a point. Bake
10 to 12 minutes or until lightly browned around the edges.  Remove from cookie sheets; cool completely on a wire rack. In the top of a double boiler over simmering water, melt chocolate morsels, stirring until smooth.  Remove from heat; keep double boiler over water.  Dip large ends of cooled cookies into melted chocolate; roll in chopped pecans.  Cool to set chocolate.

CRESCENTS
(Yield: 4 dozen)

2 cups self-rising flour
1 cup butter or margarine, softened
1 cup ground almonds (hazel nuts or pecans work well too)
½ cup confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
Confectioners’ sugar

In a large mixing bowl, combine flour, butter, ground almonds, sugar,
vanilla and almond extracts; knead until well blended and mixture holds
together. Shape into a ball; refrigerate, covered, for 1 hour. Preheat oven
to 375°F. Form the dough into 1-inch balls; form each ball into a
3-inch-long roll. Place 2-inches apart, on UNGREASED cookie sheets; curve
to make crescents. Bake 10 to 12 minutes, until set but not brown. Remove
from cookie sheets; place on a large piece of aluminum foil. Dust
generously with confectioners’ sugar, turn and dust again to coat both
sides. Cool.

ALMOND COOKIES
(Yield: 4 dozen)

2¾ cups self-rising flour
1 cup sugar
1 cup butter or margarine
1 egg, lightly beaten
2 tablespoons milk
1 teaspoon almond extract
Sugar
Almond halves

Preheat oven to 325°F.  Spray cookie sheets with non-stick vegetable spray.
In a large mixing bowl, combine flour and sugar; cut in butter until mixture
resembles coarse crumbs. In a small bowl, combine egg, milk, and almond
extract.  Add to flour mixture, blending well.  Shape the dough, 1 teaspoon
at a time, into balls.  Roll in sugar.  Place on prepared cookie sheets.
Press an almond half onto each cookie. Bake 16 to 18 minutes or until
delicately browned. Remove from cookie sheets; cool on a wire rack.

Apple upside down cake

This is a great cake to make for a special occasion or to top off a family dinner or holiday meal.
Ingredients:

* 3 large golden delicious apples
* 2/3 cup light brown sugar, packed
* 1 scant teaspoon ground cinnamon
* 4 tablespoons melted butter
* .
* Cake
* 1 3/4 cup all-purpose flour, stirred before measuring
* 1/4 teaspoon salt
* 2 teaspoons baking powder
* 1 teaspoon cinnamon
* 1/2 cup butter, room temperature
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2/3 cup milk

Preparation:

Heat oven to 325°. Butter a 9-inch square cake pan or spray with baking spray. Core the apples and cut into wedges; peel and slice thinly. Combine apple slices with the brown sugar, 1 scant teaspoon of cinnamon, and 4 tablespoons of melted butter. Arrange the apple mixture in the prepared baking pan.

Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.

Potato Leek Soup

3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
4 lbs Yukon Gold potatoes, thinly sliced
3 1/2 cups chicken broth (or enough to barely cover potatoes)**
1 cup heavy cream
salt to taste
fresh ground black pepper to taste

1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.

2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

*Make sure to remember to clean leeks thoroughly and slice only the white and light green part of the leeks.

**This can easily become a vegetarian soup by simply using vegetable broth instead of chicken broth.
Savory Sweet Potato and Ginger Pancakes

Serving Size : 6
Categories : Florida Dept of Agriculture Side Dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds sweet potatoes — peeled and diced
1/4 cup yellow onion — chopped
1 tablespoon fresh ginger — minced
3 eggs
3/4 cup milk
1/2 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup green onions — sliced
Peanut oil — as needed for frying

Place a small amount of the sweet potatoes in a food processor and pulse
until the potato pieces are about the size of dried rice; repeat procedure
with remaining potatoes until they are similar in size. Add the yellow
onions to the last batch of potatoes to be processed. Combined remaining
ingredients and add to processed potatoes in a large bowl; mix thoroughly
and spoon potato batter into a skillet and fry with 1/8-inch of oil over
medium heat; brown both sides and serve hot.

Per Serving (excluding unknown items): 180 Calories; 4g Fat (18.0% calories
from fat); 6g Protein; 31g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol;
410mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 1/2 Fat.
Source:
“The Florida Department of Agriculture”
(Internet Address):
“http://www.fl-ag.com”

Pasta with Fresh Tomato Ragout
Serving Size : 6
The Florida Tomato Committee

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds fresh Florida tomatoes
12 ounces medium pasta shells (about 4 1/2 cups)
2 tablespoons olive oil
1/4 cup thinly sliced garlic
1 teaspoon salt
3/4 teaspoon dried oregano — crushed
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
4 slices lean bacon — cut into 1/2-inch pieces
10 ounces fresh mushrooms — quartered (about 3 cups)
1 cup frozen peas

Use tomatoes held at room temperature until fully ripe. Core and coarsely
dice (makes about 5 cups); set aside. Bring a large covered pot of water to

a boil. Add pasta; cook until barely tender, about 10 minutes; drain. Place
in a serving bowl; cover to keep warm. Meanwhile in a large nonstick
skillet, stir together olive oil, garlic, salt, oregano and black and red
peppers. Cook and stir over medium-high heat, until garlic just begins to
turn golden, about 2 minutes. Add bacon; cook and stir until lightly cooked,
but not crisp, about 3 minutes. Add mushrooms; cook and stir until mushrooms
are lightly browned and tender, about 5 minutes. Stir in reserved tomatoes;
increase heat to high and cook until tomatoes start to release their juices
and start to boil, stirring occasionally. Reduce heat to medium and simmer,
uncovered, until tomatoes are cooked down and saucy, but still chunky, about
8 minutes. Stir in peas. Spoon tomato sauce over pasta; toss until combined.

Source:
“The Florida Tomato Committee”
Yield: “5 1/2 cups”
Herb tips
There are quite a few ways you can preserve your herbs for use over the rest of the year. One method I found works well for herbs you will use most in wet foods is to chop them up and place them by the teaspoon full into ice trays. Place enough water over them to fill the cover each ice cube compartment(slowly so you do not send them pouring into another compartment.

You can also dry herbs by laying on clean screens until dry.
If using this method, turn the herbs during the first few days.
You can also dry in a very low temperature in the oven on cookie sheets.
Watch carefully and turn often.
You may want to invest in a food dehydrator if you plan on large scale herb gardening..

Herb Salts: this is a great gift idea as well as a tasty seasoning.
In a 250 degree oven spread a layer of free running salt on a cookie sheet.
Sprinkle the chopped fresh herbs on top of the salt, and bake for 10-20 minutes,
stirring and checking often. When they are dry enough to crumble,
then let cool and crumble the herbs into the salt, stir and place in
a jar.
You can use this as a seasoning salt; especially good with vegetables!
Herbs that work well are chives, oregano, thyme, lemon balm or lemon thyme, parsley rosemary or basil.

You can also puree the herb and place into 4 ounce jars. Then store them in the freezer. Take out one at a time . Usually good for a week or 2

Puree
4 tablespoons olive oil
8 cups washed and dried basil leaves
Blend until pureed. Transfer to clean jar. Store in refrigerator.

Each time you use it stir and then top with a thin layer of oil. It
will keep one year by doing this. This is good on grilled chicken or
fish, stirred into soups or mixed with sun dried tomatoes and
broiled on bread.

Zesty Herb Blend

3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried tarragon
1 tablespoon dried lemon peel
1 tablespoon whole oregano

Place all items in a small jar and seal. Shake until well blended.
This is great for adding to meat and vegetables.

Fine Herb Butter

1 cup butter
2 tablespoons parsley
2 tablespoons chives
1 tablespoon tarragon

Mince herbs and mix all with room temperature butter by hand or
mixer. Chill for at least 3 hours before serving. Wonderful with
vegetables, eggs, fish or bread.

Julia Childs Spices Fines Mix

1 teaspoon ground bay leaf
1 teaspoon ground clove
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon dried savory
1 tablespoon ground white pepper

Combine all ingredients.

Author: Julia Childs
Well another month has flown on by , as if on butterfly wings. Samhain is fast approaching and food becomes comfort. Look for some fun Samhain and Halloween foods next month.

Merry Cooking and Blessed Eating
The Hearthkeeper

Tags: cooking, herbs, Recipes

• Recipes