When I was little my grandfather worked for Savage Labs and they made Elderberry Syrup. A pharmaceutical company! They went out of business, so now you have to make your own. Thank you Joanie and Alicia at The Soft Landing for this.
Ingredients
2/3 cup dried black elderberries
3 1/2 cups water
2 tablespoons of fresh ginger (peeled and sliced)
1 1/2 tablespoons cinnamon powder
1 teaspoon of clove powder
1 cup of raw, local honey
Add first 5 ingredients (everything except honey) to a medium size saucepan. Bring to a boil, reduce heat. Let simmer for 3- 4 hours to reduce by nearly half, stirring occasionally. Remove from heat and strain liquid to remove elderberries and ginger, discard or compost. Once completely cooled, add honey and mix well. Store in air tight container and keep refrigerated (the syrup lasts about a month when refrigerated).
The standard dosage is 1/2 to 1 teaspoon for kids daily and 1/2 to 1 tablespoon for adults daily for prevention of cold and flu during the toughest part of the season. If the flu strikes, take the normal dosage every 2 to 3 hours until symptoms disappear.
5/31/13
Flavored Simple Syrup Master List
Use it in your coffee, iced tea, cocktails, cake layers, whipped creams, ice cream, baking: you can do so much with flavored syrups! I personally love Italian Cream Sodas and Italian Sodas. They're very refreshing and settle the stomach.
Almond Simple Syrup
1 cup white sugar
1/2 cup water
almond extract
In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons. Store in a closed container in the refrigerator for up to a week.
Amaretto Simple Syrup
1 cup water
1 cup sugar
Amaretto, to taste
In a medium saucepan, combine water and sugar over medium-high heat. Cook, stirring, until sugar is dissolved. Stop stirring, and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from heat, and add Amaretto. Cool to room temperature. Will keep, refrigerated in an airtight container, for up to 1 month.
Basil Lime Simple Syrup
handfull of basil leaves
zest and juice of three limes
2 cups prepared Simple Syrup (in list)
Add a handful of basil leaves and the zest and juice of 3 limes to infuse in your warm simple syrup for about 20 minutes. Strain before chilling.
Bay Simple Syrup
5 large bay leaves
3 cups white granulated sugar
3 cups water
Add bay leaves, sugar and water to a pot and place on medium heat. Stir with a wooden spoon until the sugar is dissolved. Bring the mixture to a boil; reduce heat to low and simmer for 4 minutes. Remove from heat and let the syrup cool completely before removing the bay leaves and discarding. Pour syrup into a sterilized bottle and store at room temperature or in the refrigerator.
Blackberry Simple Syrup
1 1/2 cups granulated sugar
1 cup water
2 cups frozen or fresh blackberries
Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally. When mixture boils, reduce heat to medium low and simmer for 5 minutes, gently crushing blackberries against side of pan. Remove the pan from heat and let mixture steep for 15 minutes. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.
Blood Orange Simple Syrup
1/2 cup sugar
1/2 cup water
1/4 cup blood orange juice, strained
Combine sugar and water boil until sugar is dissolved. Remove from heat and stir in juice. (To make a thicker syrup, boil again until the sugar begins to expand greatly in volume, then remove from heat and cool.)
Blueberry Simple Syrup
2 cups sugar
2 cups water
1 pint blueberries, washed and stemmed
In a medium sauce pot add sugar and water. Heat the pot over high heat and stir a few times to prevent the sugar from burning. When the sugar has dissolved and the liquid is clear add the blueberries and reduce the heat to low. Cook the blueberries until a few split open. Turn the heat of and let the syrup cool to room temperature. Transfer to a sealable container and store in the refrigerator.
Blueberry Basil Simple Syrup
2 cups blueberries
1 cup water
1 cup sugar
6-8 fresh basil leaves
salt
Preheat oven to 400 degrees F. Place blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.
While blueberries are roasting, combine water and sugar in a small saucepan and add basil leaves. Bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine simple syrup + roasted blueberries in a blender/food processor and blend until combined.
Cantaloupe Simple Syrup
1 small cantaloupe (about 1 pound)
2 cups Simple Syrup (in list)
Seed and peel cantaloupe; cut into chunks. Transfer to a food processor or blender; process until very smooth. In an open airtight container, combine 2 cups cantaloupe puree with the simple syrup. Refrigerate, covered; use syrup within 2 days.
Cardamom Simple Syrup
1 cup water
1/4 cup whole cardamom
1 1/2 cups sugar
Bring water and cardamom to a boil. Stir in sugar until fully dissolved. Remove from the heat and allow to cool. Keep in the refrigerator for 3 days, then remove the cardamom.
Chai Simple Syrup
12 green cardamom pods
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 cinnamon stick
3 tablespoons chopped fresh ginger
1 teaspoon pure vanilla extract
1 cup sugar
1 cup water
Preheat oven to 350° F / 175° C. Lightly crush the cardamom and black pepper. Place all the spices except the ginger and vanilla on a cookie sheet or in a baking pan, and toast until very aromatic (about five minutes).
Place the spices, ginger, vanilla, sugar and water into a small pot on medium heat. Bring to a boil then simmer gently for five to ten minutes, stirring often. The longer you simmer the mixture, the stronger the spice flavors will become, but be careful not to make the syrup too thick or it will be difficult to use and may crystallize when cool.
Strain the syrup through a fine meshed sieve and pour into a very clean jar with a tight-fitting lid. Keep refrigerated. Has a shelf life of about six months. To extend the shelf life, mix in about one ounce of vodka as the syrup cools.
Cherry Simple Syrup
3 cups water
1 cup sugar
1 cup fresh sweet cherries, halved and pitted
Combine water and sugar in small saucepan; add halved cherries. Bring mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature. Strain syrup into container with tight fitting lid; discard cherries. Refrigerate syrup until cold. Store in refrigerator up to one week.
Cinnamon Simple Syrup
1 cup white sugar
1 cup water
1 teaspoon ground cinnamon
Mix cinnamon with sugar then add to water in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator for up to two weeks.
Cranberry Simple Syrup
2 1/4 cups fresh or frozen cranberries (8 ounces)
1 cup sugar
1 cup water
In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.
Cranberry Orange Simple Syrup
2 cups sugar
1 cup cranberries
1 cup orange juice
1/2 cup water
1/2 cup ice cubes
Bring sugar, cranberries, orange juice, and water to a boil in a medium saucepan. Cook 2 minutes or until sugar dissolves. Remove from heat, and pour through a wire-mesh strainer, pressing berries with back of a spoon. Discard solids. Stir in ice cubes; freeze 20 minutes.
Eucalyptus Simple Syrup
2 cups water
2 cups sugar
5 1/3 tablespoons dried eucalyptus
Mix sugar with water and bring to a boil. Simmer for 1 minute, add eucalyptus leaves. Put in a bowl and cover in cling film for 15 minutes, then refrigerate. Pour syrup through a fine sieve into an airtight container; discard pulp.
Ginger Simple Syrup
1 cup water
1 cup sugar
4 oz fresh ginger
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.
Hazelnut Simple Syrup
1 cup white sugar
1/2 cup water
hazelnut extract
In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons. Store in a closed container in the refrigerator for up to a week.
Honey Simple Syrup
1 cup honey
1 cup water
Place honey in a small saucepan along with 1 cup water. Heat over medium heat until water and honey are well combined; do not boil. Let cool completely before using.
Honeydew Simple Syrup
2 pounds honeydew melon, seeds and rind removed, cut into medium pieces
2 cups prepped simple syrup (in list)
Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.
Honey Lavender Simple Syrup
1 cup honey
2 teaspoons dried lavender
1 cup water
In a medium saucepan, combine honey and the water over medium heat. After the honey has dissolved and is still warm, add a handful of fresh lavender or 2 teaspoons dried. Strain and chill before using.
Lemon Simple Syrup
1 cup sugar
1 cup water
12 strips lemon zest (from 2 lemons)
Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. Syrup can be refrigerated for up to 1 week.
Lemongrass Simple Syrup
1 cup water
1 cup sugar
1/2 cup chopped lemongrass
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add lemongrass; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard lemongrass. Refrigerate up to 1 month.
Lemon Ginger Simple Syrup
1/2 cup sugar
1/2 cup water
1/2 cup fresh lemon juice
2 tablespoons peeled, chopped fresh ginger
Bring all ingredients to a boil over medium-high heat. Reduce heat. Stirring often, simmer the mixture for seven to ten minutes, or until the mixture has reduced to about half its original volume. If you prefer a thicker syrup, simmer for more time.
Filter through a strainer, discarding the ginger root. (If your syrup is very thick, strain it slowly or use the back of a spoon to press it through the sieve.) Store in a clean jar with a tight lid (such as a Mason jar). Refrigerated, this syrup will keep fresh for up to six months.
Lemon Mint Simple Syrup
zest and juice of two lemons
handful of mint leaves
2 cups Simple Syrup (in list)
Infuse a handful of mint leaves and the zest and juice of 2 lemons in your warm syrup mixture for about 20 minutes. Strain and chill before using.
Lemon Verbena Simple Syrup
1 cup water
1 cup sugar
1/2 cup fresh lemon verbena leaves
Bring water and sugar to a boil in a saucepan, stirring to dissolve sugar. Add lemon verbena. Reduce heat, and simmer 10 minutes. Let cool. Strain, discarding lemon verbena. Syrup can be refrigerated in an airtight container for up to 1 month.
Orange Simple Syrup
1 whole orange (peeled, rinds roughly chopped, pith and inside added whole)
3 cups water
2 cups white sugar
1/2 cup real honey
In a medium sauce pan add all the ingredients and bring to a boil. Reduce to simmer, and let it simmer for 30 minutes until thickens. Turn off heat and let cool for 1 hour. Remove large orange parts and strain.
Orange Thyme Simple Syrup
2 cups prepared Simple Syrup (in list)
handfull of thyme
zest and juice of one large orange
Add a handful of thyme and the zest and juice of 1 large orange to your warm simple syrup. Let it infuse for 20 minutes. Strain and chill before using.
Orange Vanilla Simple Syrup
2 cups water
2 cups sugar
1 orange
1 vanilla pod or 2 teaspoons vanilla extract
Combine sugar and water in a medium saucepan over medium high heat. Stir occasionally until sugar dissolves. Using a vegetable peeler, remove the peel of the orange in strips, avoiding the bitter pith. Add to the saucepan. Juice the orange and add to the saucepan. Remove the seeds from the vanilla pod and reserve for another use. Add the pod (or extract) to the syrup, and simmer for 15-20 minutes, until reduced by 1/3, or until you reach the desired consistency. Remove the pod and peel, cool syrup to room temperature, and enjoy.
Peach Simple Syrup
1 cup water
1 cup sugar
2 peaches, peeled, pitted and chopped
In a medium saucepan, stir together water, sugar and peaches. Bring mixture to a boil, then reduce heat and let mixture simmer until sugar is completely dissolves. Remove from heat, cover and let steep for 25 minutes. Strain peaches from syrup mixture and let cool completely before using. Store in the refrigerator.
Peppermint Simple Syrup
¾ cup water
¾ cup sugar
½-1 tsp. peppermint extract
Combine the water, sugar, and candy cane in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Stir in the peppermint extract - ½ teaspoon is a good starting point and then you can add an additional ½ teaspoon if you desire. Transfer to a storage container and refrigerate until ready to use.
Pomegranate Simple Syrup
4 cups pomegranate juice
2 1/2 cups sugar
1 teaspoon lemon juice
In a saucepan, combine pomegranate juice, sugar, and lemon juice over medium heat. Stir until sugar has completely dissolved. Allow to cook over medium high heat for 20-25 minutes, or until juice is the consistency of syrup. Remove from heat and allow to cool. Store in airtight container in the refrigerator for up to two weeks.
Raspberry Simple Syrup
1 cup sugar
1 cup water
¾ cup raspberries, preferably fresh
Combine the sugar, water and raspberries in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat and pour through a fine mesh strainer to remove the berry solids. Let cool. Store in the refrigerator.
Rhubarb Simple Syrup
1 cup sugar
2 cup water
1 cup chopped rhubarb
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add rhubarb; bring to a simmer for 15 minutes or until tender. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard rhubarb.
Rum Simple Syrup
1 cup sugar
1 cup water
2 tablespoons light rum
In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more. Remove pan from heat, and stir in rum. Let cool to room temperature.
Simple Syrup Base
1 cup water
1 cup sugar
Put both in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator.
Spiced Simple Syrup
1 cup sugar
4 whole black peppercorns
2 whole cloves
1 cinnamon stick
1 star anise
1 strip (2 1/2 inches) orange zest
Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids.
Strawberry Balsamic Simple Syrup
1 pint strawberries
1 tablespoon white balsamic vinegar
2 cups prepared Simple Syrup (in list)
Roast 1 pint of quartered strawberries tossed with white balsamic vinegar in a 350-degree oven until very soft: about 15 minutes. Infuse the fruit mixture in your warm syrup for about 20 minutes. Strain and chill until ready to use.
Tangerine Simple Syrup
1 cup sugar
1 cup water
peels of three tangerines
Heat sugar, water, and tangerine zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. Syrup can be refrigerated for up to 1 week.
Vanilla Simple Syrup
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
1 tsp. vanilla extract
Combine the sugar and water in a small saucepan. Scrape the seeds from the vanilla bean into the pan and throw in the pod. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat, discard the vanilla bean pod and stir in the vanilla extract. Let cool. Store in the refrigerator.
Almond Simple Syrup
1 cup white sugar
1/2 cup water
almond extract
In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons. Store in a closed container in the refrigerator for up to a week.
Amaretto Simple Syrup
1 cup water
1 cup sugar
Amaretto, to taste
In a medium saucepan, combine water and sugar over medium-high heat. Cook, stirring, until sugar is dissolved. Stop stirring, and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from heat, and add Amaretto. Cool to room temperature. Will keep, refrigerated in an airtight container, for up to 1 month.
Basil Lime Simple Syrup
handfull of basil leaves
zest and juice of three limes
2 cups prepared Simple Syrup (in list)
Add a handful of basil leaves and the zest and juice of 3 limes to infuse in your warm simple syrup for about 20 minutes. Strain before chilling.
Bay Simple Syrup
5 large bay leaves
3 cups white granulated sugar
3 cups water
Add bay leaves, sugar and water to a pot and place on medium heat. Stir with a wooden spoon until the sugar is dissolved. Bring the mixture to a boil; reduce heat to low and simmer for 4 minutes. Remove from heat and let the syrup cool completely before removing the bay leaves and discarding. Pour syrup into a sterilized bottle and store at room temperature or in the refrigerator.
Blackberry Simple Syrup
1 1/2 cups granulated sugar
1 cup water
2 cups frozen or fresh blackberries
Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally. When mixture boils, reduce heat to medium low and simmer for 5 minutes, gently crushing blackberries against side of pan. Remove the pan from heat and let mixture steep for 15 minutes. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.
Blood Orange Simple Syrup
1/2 cup sugar
1/2 cup water
1/4 cup blood orange juice, strained
Combine sugar and water boil until sugar is dissolved. Remove from heat and stir in juice. (To make a thicker syrup, boil again until the sugar begins to expand greatly in volume, then remove from heat and cool.)
Blueberry Simple Syrup
2 cups sugar
2 cups water
1 pint blueberries, washed and stemmed
In a medium sauce pot add sugar and water. Heat the pot over high heat and stir a few times to prevent the sugar from burning. When the sugar has dissolved and the liquid is clear add the blueberries and reduce the heat to low. Cook the blueberries until a few split open. Turn the heat of and let the syrup cool to room temperature. Transfer to a sealable container and store in the refrigerator.
Blueberry Basil Simple Syrup
2 cups blueberries
1 cup water
1 cup sugar
6-8 fresh basil leaves
salt
Preheat oven to 400 degrees F. Place blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.
While blueberries are roasting, combine water and sugar in a small saucepan and add basil leaves. Bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine simple syrup + roasted blueberries in a blender/food processor and blend until combined.
Cantaloupe Simple Syrup
1 small cantaloupe (about 1 pound)
2 cups Simple Syrup (in list)
Seed and peel cantaloupe; cut into chunks. Transfer to a food processor or blender; process until very smooth. In an open airtight container, combine 2 cups cantaloupe puree with the simple syrup. Refrigerate, covered; use syrup within 2 days.
Cardamom Simple Syrup
1 cup water
1/4 cup whole cardamom
1 1/2 cups sugar
Bring water and cardamom to a boil. Stir in sugar until fully dissolved. Remove from the heat and allow to cool. Keep in the refrigerator for 3 days, then remove the cardamom.
Chai Simple Syrup
12 green cardamom pods
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 cinnamon stick
3 tablespoons chopped fresh ginger
1 teaspoon pure vanilla extract
1 cup sugar
1 cup water
Preheat oven to 350° F / 175° C. Lightly crush the cardamom and black pepper. Place all the spices except the ginger and vanilla on a cookie sheet or in a baking pan, and toast until very aromatic (about five minutes).
Place the spices, ginger, vanilla, sugar and water into a small pot on medium heat. Bring to a boil then simmer gently for five to ten minutes, stirring often. The longer you simmer the mixture, the stronger the spice flavors will become, but be careful not to make the syrup too thick or it will be difficult to use and may crystallize when cool.
Strain the syrup through a fine meshed sieve and pour into a very clean jar with a tight-fitting lid. Keep refrigerated. Has a shelf life of about six months. To extend the shelf life, mix in about one ounce of vodka as the syrup cools.
Cherry Simple Syrup
3 cups water
1 cup sugar
1 cup fresh sweet cherries, halved and pitted
Combine water and sugar in small saucepan; add halved cherries. Bring mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature. Strain syrup into container with tight fitting lid; discard cherries. Refrigerate syrup until cold. Store in refrigerator up to one week.
Cinnamon Simple Syrup
1 cup white sugar
1 cup water
1 teaspoon ground cinnamon
Mix cinnamon with sugar then add to water in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator for up to two weeks.
Cranberry Simple Syrup
2 1/4 cups fresh or frozen cranberries (8 ounces)
1 cup sugar
1 cup water
In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 minutes. Let cool, then strain through a fine-mesh sieve. Discard cranberries.
Cranberry Orange Simple Syrup
2 cups sugar
1 cup cranberries
1 cup orange juice
1/2 cup water
1/2 cup ice cubes
Bring sugar, cranberries, orange juice, and water to a boil in a medium saucepan. Cook 2 minutes or until sugar dissolves. Remove from heat, and pour through a wire-mesh strainer, pressing berries with back of a spoon. Discard solids. Stir in ice cubes; freeze 20 minutes.
Eucalyptus Simple Syrup
2 cups water
2 cups sugar
5 1/3 tablespoons dried eucalyptus
Mix sugar with water and bring to a boil. Simmer for 1 minute, add eucalyptus leaves. Put in a bowl and cover in cling film for 15 minutes, then refrigerate. Pour syrup through a fine sieve into an airtight container; discard pulp.
Ginger Simple Syrup
1 cup water
1 cup sugar
4 oz fresh ginger
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.
Hazelnut Simple Syrup
1 cup white sugar
1/2 cup water
hazelnut extract
In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons. Store in a closed container in the refrigerator for up to a week.
Honey Simple Syrup
1 cup honey
1 cup water
Place honey in a small saucepan along with 1 cup water. Heat over medium heat until water and honey are well combined; do not boil. Let cool completely before using.
Honeydew Simple Syrup
2 pounds honeydew melon, seeds and rind removed, cut into medium pieces
2 cups prepped simple syrup (in list)
Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.
Honey Lavender Simple Syrup
1 cup honey
2 teaspoons dried lavender
1 cup water
In a medium saucepan, combine honey and the water over medium heat. After the honey has dissolved and is still warm, add a handful of fresh lavender or 2 teaspoons dried. Strain and chill before using.
Lemon Simple Syrup
1 cup sugar
1 cup water
12 strips lemon zest (from 2 lemons)
Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. Syrup can be refrigerated for up to 1 week.
Lemongrass Simple Syrup
1 cup water
1 cup sugar
1/2 cup chopped lemongrass
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add lemongrass; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard lemongrass. Refrigerate up to 1 month.
Lemon Ginger Simple Syrup
1/2 cup sugar
1/2 cup water
1/2 cup fresh lemon juice
2 tablespoons peeled, chopped fresh ginger
Bring all ingredients to a boil over medium-high heat. Reduce heat. Stirring often, simmer the mixture for seven to ten minutes, or until the mixture has reduced to about half its original volume. If you prefer a thicker syrup, simmer for more time.
Filter through a strainer, discarding the ginger root. (If your syrup is very thick, strain it slowly or use the back of a spoon to press it through the sieve.) Store in a clean jar with a tight lid (such as a Mason jar). Refrigerated, this syrup will keep fresh for up to six months.
Lemon Mint Simple Syrup
zest and juice of two lemons
handful of mint leaves
2 cups Simple Syrup (in list)
Infuse a handful of mint leaves and the zest and juice of 2 lemons in your warm syrup mixture for about 20 minutes. Strain and chill before using.
Lemon Verbena Simple Syrup
1 cup water
1 cup sugar
1/2 cup fresh lemon verbena leaves
Bring water and sugar to a boil in a saucepan, stirring to dissolve sugar. Add lemon verbena. Reduce heat, and simmer 10 minutes. Let cool. Strain, discarding lemon verbena. Syrup can be refrigerated in an airtight container for up to 1 month.
Orange Simple Syrup
1 whole orange (peeled, rinds roughly chopped, pith and inside added whole)
3 cups water
2 cups white sugar
1/2 cup real honey
In a medium sauce pan add all the ingredients and bring to a boil. Reduce to simmer, and let it simmer for 30 minutes until thickens. Turn off heat and let cool for 1 hour. Remove large orange parts and strain.
Orange Thyme Simple Syrup
2 cups prepared Simple Syrup (in list)
handfull of thyme
zest and juice of one large orange
Add a handful of thyme and the zest and juice of 1 large orange to your warm simple syrup. Let it infuse for 20 minutes. Strain and chill before using.
Orange Vanilla Simple Syrup
2 cups water
2 cups sugar
1 orange
1 vanilla pod or 2 teaspoons vanilla extract
Combine sugar and water in a medium saucepan over medium high heat. Stir occasionally until sugar dissolves. Using a vegetable peeler, remove the peel of the orange in strips, avoiding the bitter pith. Add to the saucepan. Juice the orange and add to the saucepan. Remove the seeds from the vanilla pod and reserve for another use. Add the pod (or extract) to the syrup, and simmer for 15-20 minutes, until reduced by 1/3, or until you reach the desired consistency. Remove the pod and peel, cool syrup to room temperature, and enjoy.
Peach Simple Syrup
1 cup water
1 cup sugar
2 peaches, peeled, pitted and chopped
In a medium saucepan, stir together water, sugar and peaches. Bring mixture to a boil, then reduce heat and let mixture simmer until sugar is completely dissolves. Remove from heat, cover and let steep for 25 minutes. Strain peaches from syrup mixture and let cool completely before using. Store in the refrigerator.
Peppermint Simple Syrup
¾ cup water
¾ cup sugar
½-1 tsp. peppermint extract
Combine the water, sugar, and candy cane in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Stir in the peppermint extract - ½ teaspoon is a good starting point and then you can add an additional ½ teaspoon if you desire. Transfer to a storage container and refrigerate until ready to use.
Pomegranate Simple Syrup
4 cups pomegranate juice
2 1/2 cups sugar
1 teaspoon lemon juice
In a saucepan, combine pomegranate juice, sugar, and lemon juice over medium heat. Stir until sugar has completely dissolved. Allow to cook over medium high heat for 20-25 minutes, or until juice is the consistency of syrup. Remove from heat and allow to cool. Store in airtight container in the refrigerator for up to two weeks.
Raspberry Simple Syrup
1 cup sugar
1 cup water
¾ cup raspberries, preferably fresh
Combine the sugar, water and raspberries in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat and pour through a fine mesh strainer to remove the berry solids. Let cool. Store in the refrigerator.
Rhubarb Simple Syrup
1 cup sugar
2 cup water
1 cup chopped rhubarb
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add rhubarb; bring to a simmer for 15 minutes or until tender. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard rhubarb.
Rum Simple Syrup
1 cup sugar
1 cup water
2 tablespoons light rum
In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more. Remove pan from heat, and stir in rum. Let cool to room temperature.
Simple Syrup Base
1 cup water
1 cup sugar
Put both in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator.
Spiced Simple Syrup
1 cup sugar
4 whole black peppercorns
2 whole cloves
1 cinnamon stick
1 star anise
1 strip (2 1/2 inches) orange zest
Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids.
Strawberry Balsamic Simple Syrup
1 pint strawberries
1 tablespoon white balsamic vinegar
2 cups prepared Simple Syrup (in list)
Roast 1 pint of quartered strawberries tossed with white balsamic vinegar in a 350-degree oven until very soft: about 15 minutes. Infuse the fruit mixture in your warm syrup for about 20 minutes. Strain and chill until ready to use.
Tangerine Simple Syrup
1 cup sugar
1 cup water
peels of three tangerines
Heat sugar, water, and tangerine zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. Syrup can be refrigerated for up to 1 week.
Vanilla Simple Syrup
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
1 tsp. vanilla extract
Combine the sugar and water in a small saucepan. Scrape the seeds from the vanilla bean into the pan and throw in the pod. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat, discard the vanilla bean pod and stir in the vanilla extract. Let cool. Store in the refrigerator.
Dandelion Wine
I'm sure at some point I'll have an excuse to make this. Maybe for a holiday gift or a theme party. It sounds too pretty to not give it a try.
Ingredients
10 to 12 cups dandelions (Flowers only not treated with pesticides)
1 cup honey
2 ½ lbs sugar
1 orange rind, chopped
1 lemon rind, chopped
1 gallon Water
2 tablespoon fresh, chopped ginger
5 whole cloves
1 package yeast
1 cup orange juice
1/2 cup Lemon juice
Combine dandelion flowers, honey, sugar, orange rind, and lemon rind in a large pot. Boil water in a separate container and pour over flower mixture. Bring back to a simmer for 30 minutes. Cool to room temperature. Add prepared yeast (Follow manufacturer's directions for proofing yeast before adding it.) Add orange juice, lemon juice, and spices.
Cover in a non-reactive container (like ceramic, glass, or enamel) and set aside for a month in a dark place to ferment. Strain and decant into sterilized jars. Seal. Let wine season for three months or so in a cool, dark place before serving.
Note: If you want to accumulate 12 cups of dandelions, try harvesting them a little at a time and freezing them until you have enough.
Ingredients
10 to 12 cups dandelions (Flowers only not treated with pesticides)
1 cup honey
2 ½ lbs sugar
1 orange rind, chopped
1 lemon rind, chopped
1 gallon Water
2 tablespoon fresh, chopped ginger
5 whole cloves
1 package yeast
1 cup orange juice
1/2 cup Lemon juice
Combine dandelion flowers, honey, sugar, orange rind, and lemon rind in a large pot. Boil water in a separate container and pour over flower mixture. Bring back to a simmer for 30 minutes. Cool to room temperature. Add prepared yeast (Follow manufacturer's directions for proofing yeast before adding it.) Add orange juice, lemon juice, and spices.
Cover in a non-reactive container (like ceramic, glass, or enamel) and set aside for a month in a dark place to ferment. Strain and decant into sterilized jars. Seal. Let wine season for three months or so in a cool, dark place before serving.
Note: If you want to accumulate 12 cups of dandelions, try harvesting them a little at a time and freezing them until you have enough.
Slow Cooker Apple Butter
Aaron loves apple butter. He'll stick a spoon in the jar and just eat it all childlike without anything to dip in it or spread it on.
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Straw and Hay
If you're looking for a very light and beautiful pasta dish, this is what I turn to. The noodles truly get to shine instead of an overpowering sauce.
Ingredients
2 tablespoons butter
2 ¾ cup milk
1 small yellow onion, chopped
1 tablespoon cornstarch
8 oz. fresh mushrooms, sliced (2 ½ c)
½ cup frozen baby peas, thawed
8 oz. egg fettuccine
8 oz. spinach fettuccine
4 oz. thinly sliced ham
¼ teaspoon black pepper
½ cup grated parmesan cheese
pignoli nuts (optional)
Melt butter over medium-high heat in a skillet. Add in the onions and sauté for 2 minutes. Add in the mushrooms and sauté until the ‘shrooms are soft: set aside. Cook the pasta in a separate pot until firm and drain and pat dry.
Whisk the milk and cornstarch together, then add to the skillet along with the peas, ham and pepper. Raise the heat to high and bring to a boil (do not scorch the milk). Lower the heat to simmer and stir for 2 minutes, or until thickened. Fold in the fettuccine and cheese and heat for 1 minute to cook through.
Ingredients
2 tablespoons butter
2 ¾ cup milk
1 small yellow onion, chopped
1 tablespoon cornstarch
8 oz. fresh mushrooms, sliced (2 ½ c)
½ cup frozen baby peas, thawed
8 oz. egg fettuccine
8 oz. spinach fettuccine
4 oz. thinly sliced ham
¼ teaspoon black pepper
½ cup grated parmesan cheese
pignoli nuts (optional)
Melt butter over medium-high heat in a skillet. Add in the onions and sauté for 2 minutes. Add in the mushrooms and sauté until the ‘shrooms are soft: set aside. Cook the pasta in a separate pot until firm and drain and pat dry.
Whisk the milk and cornstarch together, then add to the skillet along with the peas, ham and pepper. Raise the heat to high and bring to a boil (do not scorch the milk). Lower the heat to simmer and stir for 2 minutes, or until thickened. Fold in the fettuccine and cheese and heat for 1 minute to cook through.
Cider Baked Pork Chops
Simple to make and full of flavor, these pork chops are an easy, homey way to add a special flair to the meal.
Ingredients
½ cup apple cider
4 teaspoons lemon juice
2 teaspoons honey
4 loin pork chops with bone, 1” thick
In a large shallow baking dish mix the liquids together and lay the chops over it, turning to coat. Cover with plastic wrap and refrigerate for 2 hours to overnight.
400°. Drain off all but ¼ C of marinade and set aside. Bake chops uncovered, turning once, basting frequently with marinade for 25 minutes.
Ingredients
½ cup apple cider
4 teaspoons lemon juice
2 teaspoons honey
4 loin pork chops with bone, 1” thick
In a large shallow baking dish mix the liquids together and lay the chops over it, turning to coat. Cover with plastic wrap and refrigerate for 2 hours to overnight.
400°. Drain off all but ¼ C of marinade and set aside. Bake chops uncovered, turning once, basting frequently with marinade for 25 minutes.
Tuscanny Chicken Stew
This is a hearty, rustic stew full of bold flavors that I utterly slaughter by serving over yellow rice. It's good that way. Heh.
Ingredients
½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon oregano
3 lbs boneless skinless chicken thighs
2 stalks celery, finely chopped
2 medium yellow onions, finely chopped
1 red bell pepper, seeded, finely chopped
2 (15 ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (drinking not cooking)
1 cup chicken stock
1/2-1 teaspoon crushed red pepper flakes
Cooked rice
375°F. Mix the first 5 herbs and spices in a large plastic bag. Wash chicken and pat dry. Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside. Heat a dutch oven over a medium high burner. Add oil, onions, celery, and bell pepper. Sauté 'til onions are translucent then set aside. Brown chicken in dutch oven with remaining oil then return vegetables to the pot.
Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well. Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce. Stir occasionally to keep the thighs from raising to the top and drying out.
Ingredients
½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon oregano
3 lbs boneless skinless chicken thighs
2 stalks celery, finely chopped
2 medium yellow onions, finely chopped
1 red bell pepper, seeded, finely chopped
2 (15 ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (drinking not cooking)
1 cup chicken stock
1/2-1 teaspoon crushed red pepper flakes
Cooked rice
375°F. Mix the first 5 herbs and spices in a large plastic bag. Wash chicken and pat dry. Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside. Heat a dutch oven over a medium high burner. Add oil, onions, celery, and bell pepper. Sauté 'til onions are translucent then set aside. Brown chicken in dutch oven with remaining oil then return vegetables to the pot.
Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well. Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce. Stir occasionally to keep the thighs from raising to the top and drying out.
5/30/13
Liquid Multivitamin Tincture
I found this on accident today and thought it was good to pass on. I'm always out of energy. If it'll do you good, here you go! Thank you Wellness Mama!
Ingredients
Alfalfa
Red Raspberry Leaf
Dandelion Leaf
Stevia (optional-for taste)
I chose these specific herbs for a reason…
Alfalfa is often called “nature’s multivitamin” for its high concentration of many vitamins and minerals. Most notably, it contains eight essential amino acids, Vitamin K and has the highest chlorophyll content of any plant.
Red Raspberry Leaf is one of my favorite herbs, and I take it during the latter half of my pregnancies. It contains B-Vitamins, Vitamins C, E and A, as well as calcium, magnesium, potassium and phosphorus. It is a favorite for pregnant women for its ability to tone the uterus and make labor easier (and I wonder if this is due to its magnesium content, as magnesium was extremely helpful to me during pregnancy).
Dandelion leaf is also very high in vitamins and minerals, especially calcium. It is the same type of dandelion that grows as a weed in your backyard, and its root, leaves and even flowers can be used in many ways! Dandelion leaf is said to be great for the digestive system, liver, pancreas gall-bladder and circulatory system.
Stevia is simply used for taste, and I’ve also used peppermint leaf in the past for the kids, but prefer not to use large amount of this during pregnancy or in very small children, so I usually leave it out of the multivitamin tincture.
Supplies
clean glass jar (at least pint size) with lid
consumable alcohol like vodka or rum (at least 80 proof) or food grade vegetable glycerine
herbs of choice
Alcohol Tincture:
I mix in whatever quantity needed, usually 1 part=1/4 cup -or by weight 1 part=1 ounce.
Fill the jar 1/3 to 1/2 full with dried herbs. Filling half full will make a stronger tincture. Do not pack down. Pour boiling water to just dampen all of the herbs. Fill the rest of the jar with alcohol and stir with a clean spoon.
Put the lid on the jar. Store the jar in a cool/dry place, shaking daily, for at least three weeks and up to six months. (I usually leave herbs for six weeks). Strain through cheesecloth and compost the herbs. Store the tincture in colored dropper bottles or clean glass jars.
NOTE: The alcohol can be evaporated before use by adding it to a hot liquid.
Glycerine Tincture
Fill the jar 1/3 to 1/2 full with dried herbs. Filling half full will make a stronger tincture. Do not pack down. Pour boiling water to just dampen all of the herbs. (This step is optional but helps to draw out the beneficial properties of the herbs). Fill the rest of the jar (or the entire jar if not using hot water too) with glycerine and stir with a clean spoon. Put the lid on the jar.
Place a wash cloth or silicon baking mat (to keep jar from breaking) in the bottom of a crock pot with a “keep warm” or very low setting. Fill the crock pot up with water to cover 3/4 of the jar (don’t cover the lid!) and turn on the lowest setting.
Keep in slow-cooker/crock pot for at least 1 day on this setting, adding water as needed (I’ve done up to three days). Let cool, strain and use as a regular tincture.
Note: Glycerine tinctures are sweeter and not considered as strong as alcohol tinctures! Be careful when buying glycerine to make sure that it is food grade and not made from Corn (often GMO!)
How Much to Take?
The standard adult dose we take is 1 teaspoon up to three times a day as needed (or 1 tablespoon in the morning). Kids usually get 1/2 to 1 teaspoon per day.
Ingredients
Alfalfa
Red Raspberry Leaf
Dandelion Leaf
Stevia (optional-for taste)
I chose these specific herbs for a reason…
Alfalfa is often called “nature’s multivitamin” for its high concentration of many vitamins and minerals. Most notably, it contains eight essential amino acids, Vitamin K and has the highest chlorophyll content of any plant.
Red Raspberry Leaf is one of my favorite herbs, and I take it during the latter half of my pregnancies. It contains B-Vitamins, Vitamins C, E and A, as well as calcium, magnesium, potassium and phosphorus. It is a favorite for pregnant women for its ability to tone the uterus and make labor easier (and I wonder if this is due to its magnesium content, as magnesium was extremely helpful to me during pregnancy).
Dandelion leaf is also very high in vitamins and minerals, especially calcium. It is the same type of dandelion that grows as a weed in your backyard, and its root, leaves and even flowers can be used in many ways! Dandelion leaf is said to be great for the digestive system, liver, pancreas gall-bladder and circulatory system.
Stevia is simply used for taste, and I’ve also used peppermint leaf in the past for the kids, but prefer not to use large amount of this during pregnancy or in very small children, so I usually leave it out of the multivitamin tincture.
Supplies
clean glass jar (at least pint size) with lid
consumable alcohol like vodka or rum (at least 80 proof) or food grade vegetable glycerine
herbs of choice
Alcohol Tincture:
I mix in whatever quantity needed, usually 1 part=1/4 cup -or by weight 1 part=1 ounce.
Fill the jar 1/3 to 1/2 full with dried herbs. Filling half full will make a stronger tincture. Do not pack down. Pour boiling water to just dampen all of the herbs. Fill the rest of the jar with alcohol and stir with a clean spoon.
Put the lid on the jar. Store the jar in a cool/dry place, shaking daily, for at least three weeks and up to six months. (I usually leave herbs for six weeks). Strain through cheesecloth and compost the herbs. Store the tincture in colored dropper bottles or clean glass jars.
NOTE: The alcohol can be evaporated before use by adding it to a hot liquid.
Glycerine Tincture
Fill the jar 1/3 to 1/2 full with dried herbs. Filling half full will make a stronger tincture. Do not pack down. Pour boiling water to just dampen all of the herbs. (This step is optional but helps to draw out the beneficial properties of the herbs). Fill the rest of the jar (or the entire jar if not using hot water too) with glycerine and stir with a clean spoon. Put the lid on the jar.
Place a wash cloth or silicon baking mat (to keep jar from breaking) in the bottom of a crock pot with a “keep warm” or very low setting. Fill the crock pot up with water to cover 3/4 of the jar (don’t cover the lid!) and turn on the lowest setting.
Keep in slow-cooker/crock pot for at least 1 day on this setting, adding water as needed (I’ve done up to three days). Let cool, strain and use as a regular tincture.
Note: Glycerine tinctures are sweeter and not considered as strong as alcohol tinctures! Be careful when buying glycerine to make sure that it is food grade and not made from Corn (often GMO!)
How Much to Take?
The standard adult dose we take is 1 teaspoon up to three times a day as needed (or 1 tablespoon in the morning). Kids usually get 1/2 to 1 teaspoon per day.
Coffee Shop Style Iced Coffee Base
Why.. Didn't I think of this? I mean- with as much iced coffee as I drink, shouldn't this be a no brainer? Anyhow- I found this uncredited gem on facebook. Viva la book!
Ingredients
1 pound Ground Coffee (good, Rich Roast)
8 quarts Cold Water
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
Ingredients
1 pound Ground Coffee (good, Rich Roast)
8 quarts Cold Water
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
Homemade Peanut Butter
I had no idea that it is this easy to have homemade peanut butter. We literally go through two 28 oz. jars a week in this house because we're all terrible about snacking at them with a spoon. Averie of Averie Cooks supplied this little gem along with an amusing dialogue.
Ingredients
16 ounces honey roasted peanuts
Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary.
The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big "dough ball", and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 more minute, making sure the peanut butter is as smooth as desired.
If it wasn't for taking pictures, in my food processor, it takes about 4 minutes and I did not need to scrape down the sides; there was very little splatter.
I store my peanut butter in an airtight container or jar in the refrigerator, where it keeps for many weeks. I prefer thicker peanut butter and the refrigerator helps it to stay thicker. You can store the peanut butter at room temperature where it will keep for at least a week. As with any food that has no preservatives, use common sense in terms of storage duration but in my experience, it will last for at least a month in the refrigerator, if not devoured much sooner.
Substitutions and Flavoring Suggestions
*Substitute dry roasted, salted, or unsalted peanuts, mixed nuts, seasoned, or spicy nuts; I do not suggest raw nuts because they don't have enough flavor depth for me but theoretically they will "work", just a matter of taste preference.
*Salt, to taste (I added none)
*Seasonings or flavorings to try and add in the final moments of processing and process until incorporated: cinnamon, pumpkin pie spice, nutmeg, cardamom, brown sugar, vanilla extract, coffee extract, specialty oils and extracts from LorAnn, a pinch of cayenne or chili powder or savory spices, cocoa powder, chocolate/white chocolate/butterscotch/peanut butter chips and just pulse to incorporate; a handful of peanuts just pulsed to incorporate at the very end of processing to create a chunky-textured peanut butter. Add egg-less cookie dough chunks, dried fruits like raisins or dates; a splash of Baileys Irish Cream, Kahlua, Frangelico, Chambord, Godiva Liqueur; have fun with it.
Ingredients
16 ounces honey roasted peanuts
Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary.
The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big "dough ball", and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 more minute, making sure the peanut butter is as smooth as desired.
If it wasn't for taking pictures, in my food processor, it takes about 4 minutes and I did not need to scrape down the sides; there was very little splatter.
I store my peanut butter in an airtight container or jar in the refrigerator, where it keeps for many weeks. I prefer thicker peanut butter and the refrigerator helps it to stay thicker. You can store the peanut butter at room temperature where it will keep for at least a week. As with any food that has no preservatives, use common sense in terms of storage duration but in my experience, it will last for at least a month in the refrigerator, if not devoured much sooner.
Substitutions and Flavoring Suggestions
*Substitute dry roasted, salted, or unsalted peanuts, mixed nuts, seasoned, or spicy nuts; I do not suggest raw nuts because they don't have enough flavor depth for me but theoretically they will "work", just a matter of taste preference.
*Salt, to taste (I added none)
*Seasonings or flavorings to try and add in the final moments of processing and process until incorporated: cinnamon, pumpkin pie spice, nutmeg, cardamom, brown sugar, vanilla extract, coffee extract, specialty oils and extracts from LorAnn, a pinch of cayenne or chili powder or savory spices, cocoa powder, chocolate/white chocolate/butterscotch/peanut butter chips and just pulse to incorporate; a handful of peanuts just pulsed to incorporate at the very end of processing to create a chunky-textured peanut butter. Add egg-less cookie dough chunks, dried fruits like raisins or dates; a splash of Baileys Irish Cream, Kahlua, Frangelico, Chambord, Godiva Liqueur; have fun with it.
Jungle Cookies
This recipe is making rounds on le book of faces, so I thought I'd pass it on.It looks wholesome.
Ingredients
3 ripe mashed bananas
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins
1 teaspoon vanilla extract
1 teaspoon cinnamon
Bake at 350F for 15-20 minutes.
Ingredients
3 ripe mashed bananas
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins
1 teaspoon vanilla extract
1 teaspoon cinnamon
Bake at 350F for 15-20 minutes.
Fresh Broccoli Pasta
I found this recipe on accident over at Rosy-Posy. I'm so excited to try it!
Ingredients
11 ounces broccoli
1 tablespoon dried basil
3 eggs
2 tablespoon olive oil
3 cups of flour
3/4 teaspoon salt
2 tablespoon olive oil
1 tablespoon lukewarm water
I started by steaming just under 3/4 of a pound of broccoli. I weighed it on my kitchen scale and it was 11 ounces before it went into the steamer. As soon as it was just tender I removed it from the heat and let it cool completely before moving on to the next step of pureeing it along with 1 egg and 1 tablespoon of dried basil in my blender until it was nice and smooth.
Place your flour and salt in a large bowl or directly on your counter and make a nice big well in the center. In the well add your eggs, oil, water and broccoli puree.
With a fork slowly start to beat your eggs, mixing them into your broccoli puree and then start to gradually pull the surrounding flour into your wet ingredients until it has taken on a dough like consistency and you can start to work it with your hands.
This is probably the only part of making homemade noodles that really requires any elbow grease *grin*. Keep working your dough kneading in a little bit of flour at a time until you have a smooth and silky feeling dough. It took me about 10 minutes and around a 1/4 cup of extra flour to get my dough to a gorgeous soft green stage. Once you've finished kneading cover your dough with a greased bowl and let it rest for 20 minutes.
While your dough is resting you can bring out your pasta machine and clamp it to your counter so you are ready to start rolling :) Don't worry if you don't have a pasta machine. You can roll the dough by hand with your rolling pin and use your pizza cutter to make strips to!
Cut off a chunk of dough a little bigger than a golf ball but not as big as a tennis ball. Does that work for mental imagery? *grin*. Dust your chunk of dough with flour so that it won't stick to the rollers and with your machine set to the widest width start cranking your dough through. Repeat this step 2 or 3 times at that width dusting with flour as necessary and then reduce the roller width one setting. Carry on rolling and dusting as necessary until you have a nice thin sheet of dough roughly 3 mm thick.
Next switch your handle to the noodle cutting rollers and feed your sheet of dough through the fettucine roller from start to finish. That's it! You now have a handful of fresh fettucine noodles to dry!
I don't have a fancy place to hang my fresh noodles so I use the railing of our stairs covered with tea towels that have been dusted with flour so the noodles won't stick as they dry. Let them dry completely if you want to store them or if you plan to eat them for dinner right away let them hang there about 15 minutes before cooking them. They cook up really quickly! I usually boil them 5-6 minutes but if you like yours a little more al dente I'd cut the cooking time by a couple of minutes :)
Everyone just raved over our noodles so I can't wait to make them again! If you have fussy eaters this is a fabulous way to get them to eat their broccoli without even knowing it as the noodle doesn't actually taste like broccoli at all. It just gives it the lovely green color and the basil that I added gave the noodles a deliciously sweet basil taste. Mmmm so good *grin*.
Ingredients
11 ounces broccoli
1 tablespoon dried basil
3 eggs
2 tablespoon olive oil
3 cups of flour
3/4 teaspoon salt
2 tablespoon olive oil
1 tablespoon lukewarm water
I started by steaming just under 3/4 of a pound of broccoli. I weighed it on my kitchen scale and it was 11 ounces before it went into the steamer. As soon as it was just tender I removed it from the heat and let it cool completely before moving on to the next step of pureeing it along with 1 egg and 1 tablespoon of dried basil in my blender until it was nice and smooth.
Place your flour and salt in a large bowl or directly on your counter and make a nice big well in the center. In the well add your eggs, oil, water and broccoli puree.
With a fork slowly start to beat your eggs, mixing them into your broccoli puree and then start to gradually pull the surrounding flour into your wet ingredients until it has taken on a dough like consistency and you can start to work it with your hands.
This is probably the only part of making homemade noodles that really requires any elbow grease *grin*. Keep working your dough kneading in a little bit of flour at a time until you have a smooth and silky feeling dough. It took me about 10 minutes and around a 1/4 cup of extra flour to get my dough to a gorgeous soft green stage. Once you've finished kneading cover your dough with a greased bowl and let it rest for 20 minutes.
While your dough is resting you can bring out your pasta machine and clamp it to your counter so you are ready to start rolling :) Don't worry if you don't have a pasta machine. You can roll the dough by hand with your rolling pin and use your pizza cutter to make strips to!
Cut off a chunk of dough a little bigger than a golf ball but not as big as a tennis ball. Does that work for mental imagery? *grin*. Dust your chunk of dough with flour so that it won't stick to the rollers and with your machine set to the widest width start cranking your dough through. Repeat this step 2 or 3 times at that width dusting with flour as necessary and then reduce the roller width one setting. Carry on rolling and dusting as necessary until you have a nice thin sheet of dough roughly 3 mm thick.
Next switch your handle to the noodle cutting rollers and feed your sheet of dough through the fettucine roller from start to finish. That's it! You now have a handful of fresh fettucine noodles to dry!
I don't have a fancy place to hang my fresh noodles so I use the railing of our stairs covered with tea towels that have been dusted with flour so the noodles won't stick as they dry. Let them dry completely if you want to store them or if you plan to eat them for dinner right away let them hang there about 15 minutes before cooking them. They cook up really quickly! I usually boil them 5-6 minutes but if you like yours a little more al dente I'd cut the cooking time by a couple of minutes :)
Everyone just raved over our noodles so I can't wait to make them again! If you have fussy eaters this is a fabulous way to get them to eat their broccoli without even knowing it as the noodle doesn't actually taste like broccoli at all. It just gives it the lovely green color and the basil that I added gave the noodles a deliciously sweet basil taste. Mmmm so good *grin*.
Iced Almond Joy
Sometimes we all need to be a little bad and have a goodie. Almond Joys! Without that much guilt! Thank you Delia Creates!
Ingredients
2 cups coconut milk
2 cups almond milk
1/3 cup semi-sweet chocolate chips
1/4 cup sugar (or less, depending on how sweet you prefer it)
Combine 1/2 cup of one of the milks, chocolate chips, and sugar in a medium sized pan on medium heat. Stir until melted and well combined. Take off heat and let it cool. Refrigerate until chilled. Add the remaining milk. Blend or vigorously whisk together.
Serves 4.
Ingredients
2 cups coconut milk
2 cups almond milk
1/3 cup semi-sweet chocolate chips
1/4 cup sugar (or less, depending on how sweet you prefer it)
Combine 1/2 cup of one of the milks, chocolate chips, and sugar in a medium sized pan on medium heat. Stir until melted and well combined. Take off heat and let it cool. Refrigerate until chilled. Add the remaining milk. Blend or vigorously whisk together.
Serves 4.
Zuppa Toscana
This is one of my favorite sick food soups. It even has kale- which I normally shudder at and then replace with fresh spinach.
Ingredients
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in a separate pot. Cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
Ingredients
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in a separate pot. Cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
Ricotta Ice Cream
Ooooo I can sit and eat ricotta cheese with a spoon and nothing else. Ricotta ice cream is like a richer, sweeter yummy that will get your bottom fat extra fast.
Ingredients
2 cups quality ricotta cheese
3/4 cup white sugar
10 1/2 oz whipping cream, softly whipped
Blend ricotta and sugar in food processor till smooth. Transfer to a large bowl. Fold cream through ricotta. Transfer to a freezerproof container. Freeze for 6 hours. Serve scoops with fruit.
Ingredients
2 cups quality ricotta cheese
3/4 cup white sugar
10 1/2 oz whipping cream, softly whipped
Blend ricotta and sugar in food processor till smooth. Transfer to a large bowl. Fold cream through ricotta. Transfer to a freezerproof container. Freeze for 6 hours. Serve scoops with fruit.
Vanilla Extract Two Ways
Vanilla extract is used in so man dishes. If you're like me, you won't use imitation extract. And if you're like me, that tiny bottle from the supermarket doesn't last long. However, vanilla extract can be made with either vodka or burbon an the tastes are decidedly different.
The first vanilla extract is vodka based. The recipe is Ina Garten of the Barefoot Contessa.
Vodka Based Extract
12 vanilla beans
1 bottle vodka
Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.
Burbon Based Extract
32 vanilla beans
1/2 gallon of bourbon
Split the vanilla beans in half, lengthwise. Scrape out the seeds. Put the seeds and beans in a clean half gallon jar and pour in the 1/2 gallon of bourbon. Cover the jar, then shake it gently. Put the jar in a dark cupboard. Shake it up every few days. Ready for use after 8 weeks.
The first vanilla extract is vodka based. The recipe is Ina Garten of the Barefoot Contessa.
Vodka Based Extract
12 vanilla beans
1 bottle vodka
Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.
Burbon Based Extract
32 vanilla beans
1/2 gallon of bourbon
Split the vanilla beans in half, lengthwise. Scrape out the seeds. Put the seeds and beans in a clean half gallon jar and pour in the 1/2 gallon of bourbon. Cover the jar, then shake it gently. Put the jar in a dark cupboard. Shake it up every few days. Ready for use after 8 weeks.
Dense and Rich Pumpkin Spice Bread
I love eating bread. If it can somehow manage to be healthier for me, then I eat it even more. This is a year round fixing in my house.
Ingredients
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350F. Grease and flour three 7x3 inch loaf pans or 2 loaf pans and a dozen muffins.
In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Ingredients
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350F. Grease and flour three 7x3 inch loaf pans or 2 loaf pans and a dozen muffins.
In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
5/29/13
Shirin Polo
I tore this recipe out of a magazine, but the magazine name is missing. If I find out where it is from, I'll gladly attribute it to them later.
Ingredients:
Skin from one orange (preferably organic), cut into thin strips
1/2 cup butter
3 carrots, cut into thin sticks
1 cup whole blanched almonds
3/4 cup sugar
1 teaspoon saffron threads
1/4 cup chopped unsalted pistachios
1/4 cup vegetable oil
2 onions, thinly sliced
3 lb. chicken breasts, cut into 6-8 pieces
5 cups water
Salt & pepper
4 cups hot cooked rice
Peel the orange skin in long strips, do not include the pith. Slice into thin strips. Place the orange zest in a small saucepan. Cover with water and bring to a boil. Remove from the heat, rinse under cold water and drain.
Melt the butter in a saucepan. Add the carrots and cook for 10 minutes or until the carrots are tender. Place 1 or 2 tablespoons of the sugar and the saffron in a mortal and pestle. Crush together into an orange powder. Dissolve the saffron powder in a glass with 2 tablespoons very hot water. Add the orange zest, almonds, sugar and saffron to the carrots. Cover and cook over low heat for 20 minutes. Add the pistachios and cook 5 minutes longer.
Peel and thinly slice onions. Fry in oil until slightly golden. Remove onions and drain on paper towel. Add chicken to the same pan and brown on both sides. Remove the chicken and pour off the fat and return the chicken to the pan.
Season the chicken with salt; arrange the onions on top; pour the water over and bring to a boil over high heat. Cover and reduce the heat and simmer for 20 - 30 minutes or until the chicken is cooked and tender. Remove the chicken and onions to a dish. Save 1/2 cup of cooking liquid. Let chicken cool.
Layer 1/2 chicken pieces over the bottom layer of rice, then layer 1/2 of the orange carrot mix. Add another layer of 1/3 rice, then layer rest of chicken and orange carrot mix. Cover with remaining rice. Pour the reserved chicken juice over the rice. Place a kitchen towel over the top of pot to prevent steam from escaping. Place pot in a 350 degree oven for 30-40 minutes. Serve hot.
Ingredients:
Skin from one orange (preferably organic), cut into thin strips
1/2 cup butter
3 carrots, cut into thin sticks
1 cup whole blanched almonds
3/4 cup sugar
1 teaspoon saffron threads
1/4 cup chopped unsalted pistachios
1/4 cup vegetable oil
2 onions, thinly sliced
3 lb. chicken breasts, cut into 6-8 pieces
5 cups water
Salt & pepper
4 cups hot cooked rice
Peel the orange skin in long strips, do not include the pith. Slice into thin strips. Place the orange zest in a small saucepan. Cover with water and bring to a boil. Remove from the heat, rinse under cold water and drain.
Melt the butter in a saucepan. Add the carrots and cook for 10 minutes or until the carrots are tender. Place 1 or 2 tablespoons of the sugar and the saffron in a mortal and pestle. Crush together into an orange powder. Dissolve the saffron powder in a glass with 2 tablespoons very hot water. Add the orange zest, almonds, sugar and saffron to the carrots. Cover and cook over low heat for 20 minutes. Add the pistachios and cook 5 minutes longer.
Peel and thinly slice onions. Fry in oil until slightly golden. Remove onions and drain on paper towel. Add chicken to the same pan and brown on both sides. Remove the chicken and pour off the fat and return the chicken to the pan.
Season the chicken with salt; arrange the onions on top; pour the water over and bring to a boil over high heat. Cover and reduce the heat and simmer for 20 - 30 minutes or until the chicken is cooked and tender. Remove the chicken and onions to a dish. Save 1/2 cup of cooking liquid. Let chicken cool.
Layer 1/2 chicken pieces over the bottom layer of rice, then layer 1/2 of the orange carrot mix. Add another layer of 1/3 rice, then layer rest of chicken and orange carrot mix. Cover with remaining rice. Pour the reserved chicken juice over the rice. Place a kitchen towel over the top of pot to prevent steam from escaping. Place pot in a 350 degree oven for 30-40 minutes. Serve hot.
Canned Dill Green Beans
I've just started canning. It's a wonderful idea for people who want to control what is in their canned foods. My problem thus far is what to do about flavorings. These green beans are full of flavor.
Ingredients:
2 lbs tender green beans - stringless type
2 cups water
2 cups white distilled vinegar
1 1/2 teaspoons pickling salt or to taste
1/3 cup sugar
2 bay leaves
2 small onions - peeled and thinly sliced
8 red hot peppers
8 cloves garlic, peeled
8 sprigs fresh dill
Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water.
Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic,
and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately.
Makes eight 8-ounce jars.
Ingredients:
2 lbs tender green beans - stringless type
2 cups water
2 cups white distilled vinegar
1 1/2 teaspoons pickling salt or to taste
1/3 cup sugar
2 bay leaves
2 small onions - peeled and thinly sliced
8 red hot peppers
8 cloves garlic, peeled
8 sprigs fresh dill
Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water.
Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic,
and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately.
Makes eight 8-ounce jars.
Gastrointestinal Blackberry Tea
Blackberry leaf is a very diverse herb with many uses. In this instance it is used to soothe stomach upset, diarrhea and intestinal cramping. There are two versions of this recipe: a light and a heavy or a tea and a decoction. Choose depending on the severity of your symptoms. Please remember that I am not a doctor and cannot dispense medical advice for others. I only list the recipes that I use in my own home. Please note that peppermint cannot be given to small children as it can have the opposite reaction due to the menthol.
Ingredients:
1 ounce blackberry leaves
1 ounce raspberry leaves
1 ounce chamomile flowers
1 ounce peppermint leaves
Prepare this mixture and boil a handful in 1 quart of water until about half of water has boiled off. This herbal tea mixture will combat intestinal gas and mild diarrhea. This tea warms the stomach and soothes intestinal inflammation.
For a stronger decoction continue to cook down the recipe until the liquid reduces by half. Drink 2-3 small cups daily.
Ingredients:
1 ounce blackberry leaves
1 ounce raspberry leaves
1 ounce chamomile flowers
1 ounce peppermint leaves
Prepare this mixture and boil a handful in 1 quart of water until about half of water has boiled off. This herbal tea mixture will combat intestinal gas and mild diarrhea. This tea warms the stomach and soothes intestinal inflammation.
For a stronger decoction continue to cook down the recipe until the liquid reduces by half. Drink 2-3 small cups daily.
Strawberry Basil Hand Pies
I adore hand pies. They make me feel like I'm visiting some little bit of yeasterday when your meal is completely encased in a little bit of flaky sweet crust, folded in wax paper and stowed in a satchel. This recipe comes to us from Rose and Henry in the Kitchen.
Ingredients:
2 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 cup cold shortening
1/2 cup cold, unsalted butter
1 egg, lightly beaten
3-5 tablespoon ice water
filling:
3 cup fresh strawberries, hulled and quartered
2 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon honey
1/2 teaspoon minced fresh basil
glaze:
1 egg
sanding sugar
In a large bowl, whisk together flour, baking powder, salt and sugar. Cut butter and shortening into small pieces and add to flour mixture. Cut in with pastry blender until mixture resembles coarse crumbs. Add the beaten egg and toss into flour mixture with a fork.
Add ice water, one tablespoon at a time, tossing with a fork after each addition. Add enough water so that dough sticks together without being crumbly. This dough should be slightly wetter than regular pie dough. Divide dough into two pieces, flatten into disks about one inch thick, wrap well and refrigerate for about two hours.
In a separate large, heavy saucepan, combine all filling ingredients and stir to mix well. Place over medium heat and cook until thickened and bubbly, stirring periodically in the beginning, and constantly for the last few minutes. The filling should take 5-10 minutes to thicken. Remove from heat, cover and chill along with dough.
Preheat oven to 375 degrees. Remove dough from refrigerator one disk at a time. Knead dough on a lightly floured surface a few times. Roll out, using a little flour to prevent sticking, to about a 1/4" thickness. Cut into 3 1/2" rounds with a large biscuit cutter. You should be able to get five or six rounds out of each disk of dough.
Roll each small round out to about 6" in diameter and about 1/8" thick. (In case you are wondering: NO, you do not have to use an exact 3 1/2" biscuit cutter, and YES, you can just roll the dough out to 1/8" thick and cut 6" rounds from it. I suggest the smaller cutter because that is what most people have. Do whatever works for you.)
In a small bowl, beat one egg. Using a pastry brush or your finger, run a line of egg wash along the edge of each piece of dough, going only halfway around.
Mound one generous tablespoonful of filling in the center of each piece of dough. Fold dough in half over the filling, making sure that each pie is "glued" closed by egg wash all the way around. Press with your fingers to seal and then crimp edges with the tines of a fork.
Transfer pies to parchment-lined baking sheets.* Brush the top of each pie with the egg wash and sprinkle with sanding sugar. Poke a few holes in the top of each pie with a toothpick or the tip of a sharp knife. Bake for 18-22 minutes, or until crust is golden brown. The filling will ooze out of the vent holes a little bit. That's okay!
*I recommend making half the pies first, and making the second half while the first batch bakes. These pies are best baked one pan at a time.
Makes about one dozen.
Ingredients:
2 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 cup cold shortening
1/2 cup cold, unsalted butter
1 egg, lightly beaten
3-5 tablespoon ice water
filling:
3 cup fresh strawberries, hulled and quartered
2 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon honey
1/2 teaspoon minced fresh basil
glaze:
1 egg
sanding sugar
In a large bowl, whisk together flour, baking powder, salt and sugar. Cut butter and shortening into small pieces and add to flour mixture. Cut in with pastry blender until mixture resembles coarse crumbs. Add the beaten egg and toss into flour mixture with a fork.
Add ice water, one tablespoon at a time, tossing with a fork after each addition. Add enough water so that dough sticks together without being crumbly. This dough should be slightly wetter than regular pie dough. Divide dough into two pieces, flatten into disks about one inch thick, wrap well and refrigerate for about two hours.
In a separate large, heavy saucepan, combine all filling ingredients and stir to mix well. Place over medium heat and cook until thickened and bubbly, stirring periodically in the beginning, and constantly for the last few minutes. The filling should take 5-10 minutes to thicken. Remove from heat, cover and chill along with dough.
Preheat oven to 375 degrees. Remove dough from refrigerator one disk at a time. Knead dough on a lightly floured surface a few times. Roll out, using a little flour to prevent sticking, to about a 1/4" thickness. Cut into 3 1/2" rounds with a large biscuit cutter. You should be able to get five or six rounds out of each disk of dough.
Roll each small round out to about 6" in diameter and about 1/8" thick. (In case you are wondering: NO, you do not have to use an exact 3 1/2" biscuit cutter, and YES, you can just roll the dough out to 1/8" thick and cut 6" rounds from it. I suggest the smaller cutter because that is what most people have. Do whatever works for you.)
In a small bowl, beat one egg. Using a pastry brush or your finger, run a line of egg wash along the edge of each piece of dough, going only halfway around.
Mound one generous tablespoonful of filling in the center of each piece of dough. Fold dough in half over the filling, making sure that each pie is "glued" closed by egg wash all the way around. Press with your fingers to seal and then crimp edges with the tines of a fork.
Transfer pies to parchment-lined baking sheets.* Brush the top of each pie with the egg wash and sprinkle with sanding sugar. Poke a few holes in the top of each pie with a toothpick or the tip of a sharp knife. Bake for 18-22 minutes, or until crust is golden brown. The filling will ooze out of the vent holes a little bit. That's okay!
*I recommend making half the pies first, and making the second half while the first batch bakes. These pies are best baked one pan at a time.
Makes about one dozen.
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