English Toffee Crunch
If you are looking to make a special sweet treat, English Toffee Crunch is always a good choice. The crunchy, sweet toffee is coated with chocolate on the top and bottom, along with a sprinkling of fine chopped nuts. A classic, for sure.
I know people are sometimes a little scared about making candy, but this is pretty easy to make, and well worth the effort. The only special piece of equipment you will need is a candy thermometer. Just be careful when handling the hot ingredients. The end result is a special treat. Nice gift for Mother’s Day.
English Toffee Crunch
1 1/2 c. sugar
2 sticks butter
3 T. water
1 T. light corn syrup – recipe follows for a substitute
3/4 lb. milk or dark chocolate, or chocolate chips
1/2 c. very finely chopped walnuts
Over low heat, stirring constantly, cook sugar, butter, water and corn syrup until mixture reaches hard crack stage (300-310 degrees). You will want to attach a candy thermometer to the pan to monitor the temperature. Pour onto ungreased jellyroll pan tilting quickly in all directions to get toffee as thin as possible. It hardens up unbelievably quickly so work fast. I like to warm the cookie sheet a little in the oven so it buys me a few extra seconds to thin out the toffee. Harden in fridge about five minutes or let stand at room temperature until cooled down. Melt chocolate in double boiler and spread half of it over toffee, spreading to edges. Sprinkle with half the nuts and return to fridge it harden chocolate. Turn toffee carefully onto another sheet and coat the bottom with the remaining chocolate and nuts. Chill until chocolate hardens then break up into bite sized pieces. Note: you can use even more chocolate if you like a thicker coating. Store in a cool, dry place in an airtight container. Makes 1 1/2 lbs.
Homemade Corn Syrup Substitute
2 cups granulated sugar
3/4 cup Water
1/4 tsp. Cream of Tartar
dash of salt
Combine all in a large, heavy stainless steel pot. Stir and bring to a boil. Reduce heat to a simmer and cover with lid for 3 to 4 minutes to get the sugar crystals off the sides of the pan. Uncover and cook to softball stage, 238 to 240 degree’s F. or when a small amount is dropped into cold water and does not hold its shape; stir constantly. Cook for another minute. Cool and store in covered jar at room temperature, will keep well for 2 months at room temperature.
For dark corn syrup add 1/4 cup molasses
English Muffins
If you haven’t made them before, English muffins are pretty simple to make. They are not baked in the oven, like most other breads. Rather, they are “baked” in a skillet over medium heat. It is the same way crumpets are cooked. I really like the flavor of a freshly made English muffin.
I decided to make a multi-grain version this time. I used spelt flour, but you could use whole wheat flour instead. Here is the recipe. If you only have white flour, you could use it for all the flour in this recipe.
Multi-Grain English Muffins
2 packages yeast
2 ½ -3 cups bread flour
1 ½ c. spelt flour, or whole wheat flour
½ c. oat bran
¼ c. wheat germ
2 T. sugar
2 t. salt
2 c. milk
¼ c. oil
Cornmeal
In large bowl combine yeast, 1 cup of the bread flour and remaining dry ingredients. Warm milk and oil and add to flour mixture and beat 3-4 minutes. By hand, stir in enough flour to make a moderately stiff dough. Turn onto floured surface and knead until dough is smooth and elastic, about 8-10 minutes.
Place dough in greased bowl and turn to grease top. Cover and allow to rise until doubled, about 1 ¼ hour. Punch dough down and allow to rest 10 minutes. On lightly floured surface roll dough to just under ½ inch thick. With 4 inch biscuit cutter cut out rounds of dough, re-rolling and cutting scraps. Dip both sides in cornmeal and cover, allowing to rise about 30 minutes. In ungreased griddle pan or skillet cook muffins over medium heat, turning frequently, until they are golden on both sides and cooked through. This will take about 20-25 minutes. To serve, split and toast. Makes 12-15.
Note: I used a 3-inch biscuit cutter and ended up with over 20 muffins.
Blueberry Pancakes with Blueberry Syrup
For breakfast I can’t think of a better dish than blueberry pancakes with fresh made blueberry syrup. These would make a great breakfast for Mom on Mother’s Day.
I was talking to a friend yesterday about some of our favorite breakfast foods. Blueberry pancakes were at the top of both our lists.
This is why I freeze blueberries. So I can have these wonderful pancakes whenever the mood strikes.
The secret is to fluffy pancakes is not to over mix the batter. The ingredients are stirred until just combined. I used a homemade biscuit mix as the base. The recipe follows.
The baking mix is normally made with shortening, but I use coconut oil. You can use the mix in any recipe that calls for baking mixes, like Bisquick or Jiffy mix. When using coconut oil, you might want to store the mix in the fridge in hot weather. Normally I store it at room temperature, but pop it in the fridge during the summer. You could also make the baking mix with butter- store in the fridge.
The syrup is pretty simple. Just three ingredients; blueberries, sugar and a little water. Sometimes I add some vanilla or a little lemon zest. I served it warm over the pancakes.
Blueberry Pancakes
2 c. biscuit mix*, like Jiffy Mix or Bisquick
1 c. milk – I used half and half
2 eggs
1 c. fresh or frozen blueberries
Combine mix, milk and eggs until just blended. Fold in berries. Pour batter by scant 1/4 cups in lightly greased griddle or skillet over moderate heat. Turn when pancakes are dry around the edges. Cook until golden brown. Makes about 13.
* Like Bisquick or Jiffy Mix or home made- recipe follows
Biscuit Mix
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening* I use coconut oil
Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.
* You can substitute coconut oil or butter for the shortening- but mix will have to be kept cool. Refrigerate if using butter and use withing 3 months.
Blueberry Pancakes with Blueberry Syrup
Blueberry Syrup
4 c. blueberries
1 c. water
1½ c. sugar
In saucepan heat berries and water to a boil and boil 2 minutes. Crush berries with a potato masher as they cook. Add sugar and cook for 10- 15 minutes on medium heat until mixture thickens. Process syrup with an immersion blender or in a blender until smooth. Cool, then refrigerate. Keeps a couple of weeks. Makes about 3½ cups.
Chives- How to Use- How to Grow
What’s not to love about chives? This allium family herb is an easy to grow perennial. With little effort, you will be rewarded with onion-flavored leaves and blossoms year after year.
When the chives are first up in my garden I want to use them in everything. They will be around all season, but that first Spring harvest is always my favorite.
Their delicate onion flavor goes well with so many dishes. I enjoy cooking with the blossoms, too. Anyplace you might use green onions, you can use chives. I add them to dips, salad dressings, soups, veggie dishes. You get the idea. Same thing with the flowers. Toss them in any dish where you want a mellow, onion flavor. I have a friend who likes to dip the blossoms in batter and deep fry them. Yum!!
Chive Crepes with Crab Filling
Chives add a pretty color and wonderful flavor when used in crepes. I made a crab filling, but you could fill them with any number of savory ingredients. This is a great dish for brunch, lunch or breakfast.
3/4 c. flour
1/8 t. salt
3 eggs, beaten
2 T. melted butter
3/4 c. milk, approximately
1/3 c. fresh chives*
Butter or oil for pan
In blender mix together flour, salt and eggs until smooth. Add butter, milk and chives and blend until batter consistency is that of cream. Let stand for 30 minutes before using, or can be refrigerated, covered, overnight. Mix well, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 1-2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 12.
When ready to serve: Crepes can be filled ahead or guests can fill their own
* You can use other combinations of fresh herbs like parsley, thyme, cilantro.
Crab Filling – enough for 6-8 crepes
2 T. butter
1/2 c. minced onion
3 T. flour
1 c. milk
Salt and pepper to taste
1 (6-oz.) can crab meat, drained, or 1 c. cooked shrimp
1 c. shredded mild cheese, I used fontina
Chopped chives
Heat butter in skillet and cook onions until tender. Add flour and mix well. Stir in milk and seasonings and cook until sauce is thickened and bubbly. Stir in seafood and heat through. Spoon some of this mixture onto a crepe. Add some cheese and roll up. Garnish with chopped chives. Makes 6-8.
Chive Butter
I also like to make Chive butter. The recipe is pretty simple.
3 T. snipped chives
½ t. lemon zest
1/2 c. (1 stick) softened butter
Mix all ingredients until well combined. Chive butter can be stored in a jar, or wrapped in plastic wrap and chilled or frozen until ready to use. Good with fish, poultry, carrots, and potatoes.
Chive Blossom Vinegar
One of the ways I preserve my herbs every year, is by using them to flavor vinegar. It is easy to do and you’ll have great flavored vinegar to use all year round. You can use the vinegar in salad dressings or in marinades and sauces. Chive blossom vinegar is one of my favorites. I often use white wine vinegar but you can use red wine vinegar, apple cider vinegar or even white vinegar. The blossoms give the vinegar a beautiful color, too.
All you need is a clean jar, chive blossoms and vinegar (5% acidity). The acidity is listed on the label. For every cup of blossoms add 2 cups of vinegar to the jar. Close the jar and put it in a cupboard for a couple of weeks, or longer. When ready to use, strain out the blossoms. Pour the strained vinegar through coffee filters or layers of cheesecloth to get out any sediment. The end result is clear and quite pretty. Store in a cool, dark place for best color and flavor.
Freezing Chives
An easy way to preserve your chives is just to freeze them. Take freshly washed and dried chives and chop them up. You can use a knife, scissors or food processor. Place the chopped chives on a tray or baking sheet and place in the freezer to harden a bit, before transferring to a freezer container or freezer bag. By pre-freezing them before packaging, you keep them from clumping up and freezing into a green lump.
Growing Chives
When growing chives, a sunny, well drained spot is preferred, but chives will tolerate some shade. They prefer to be in the ground, but I have chives that are in pots and thriving. I even have chives that popped up in one of my hanging baskets. They return every year.
Chives require little maintenance, but there is one annual clean-up job: stem removal. At first glance, chives looks like just leaves, but there are stems in there. Each purple chive blossom that appears in Spring is on a stem. While the stems are edible, they are also tough and woody, compared to the leaves. I like to remove the stems once the chives are finished blooming. Even in a large clump of chives, this job only takes about 5 minutes.
First, identify the stems. They either have a chive blossom on them- or they will have a brown tip from where the blossom was removed. When you touch a stem, you’ll be able to tell right away that it is tougher than the leaves. Pinch the stem between your fingers and run your fingers down to the base of the stem. Give a little tug and the stem pops right out. Repeat this with the rest of the stems. Kind of boring, but only take a few minutes. Once done, your plant will be all tender leaves.
Mother’s Day Brunch
You can enjoy brunch all year long, but I really like brunches for special occasions. If you want to plan a special brunch for Mothers’ Day- or any day- I’ve assembled some of my favorite brunch recipes.
I like to include both sweet and savory dishes. I also provide coffee, tea and juices for drinking. Mimosas are always a good idea, too.
Amaretto Pear Blintzes with Candied Almonds
Blintzes:
4 (8-inch) flour tortillas, I used whole wheat
2 oz. milk
2 T. butter
Filling:
4 pears, peeled, cored and sliced
½ c. brown sugar
2 T. butter
2 T. Amaretto
1 t. cinnamon
1 t. vanilla
Pinch of salt
Almonds:
¾ c. sliced almonds
½ c. sugar
¼ c. water
½ t. cinnamon
Place tortillas in shallow dish and drizzle the milk over them. Try to get some milk on each of the tortillas to soften them. While the tortillas are softening, prepare the filling. In medium skillet, combine pears with the rest of the filling ingredients and bring to a simmer. Cook on low heat for 3-4 minutes. Set aside. Combine almonds with the sugar, water and cinnamon in medium skillet. Bring mixture to a boil, stirring often. Cook until liquid is evaporated, about 5 minutes. Pour almonds onto a baking sheet lined with a silicone baking sheet or foil. Spread out and allow nuts to cool.
Place butter in skillet and start to heat up the pan. While pan is heating, divide pear filling among the 4 tortillas. Place filling along center of tortilla and fold up edges over, to cover the filling. Heat the tortillas, seam side down, in the pan until golden, turning to toast evenly on both sides. Remove from pan and place on serving plate. Top with some of the candied almonds. Serves 4.
Steak and Pepper Omelet
oil
1 small onion, sliced
1 small red pepper, seeded and sliced
1 c. cubed cooked steak
3-4 eggs
2 oz. cheese- cut in small pieces or shredded*
salt and pepper to taste
dash hot pepper sauce
Heat oil in skillet and cook onion until golden. Add a little salt to the onions while they are cooking. Add pepper and cook until tender-crisp. Remove from pan and set aside. Heat same pan adding more oil, if needed. Beat eggs in a small bowl and season with salt and pepper and hot sauce to your taste. Pour eggs into hot skillet and swirl to coat bottom of skillet. Using a spatula lift eggs a little and tip pan to allow uncooked egg to get to surface of the pan. Once omelet is almost set place some of the pepper mixture on one half. Top with the steak and cheese. Using a spatula gently fold the empty half of the omelet over the fillings. Allow to cook one more minute and slide onto a serving plate. Top with the remaining pepper mixture. Serves 2.
* I used Pepper Jack cheese because that is what I happened to have. Use any cheese you like.
Fresh Blackberry Scones
2 c. flour
1/3 c. sugar
1 T. baking powder
¾ t. salt
6 T. chilled butter
2 c. blackberries, fresh preferred, but you could use frozen
1 t. orange zest
2 large eggs
1/3 c. heavy cream or half and half
Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in berries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use 1/2 cup ice cream scoop to scoop batter onto a baking sheet. Sprinkle with a little extra sugar, if you like. Bake in a preheated 375-degree oven for 22-24 minutes. Makes 10-12.
Blueberry Sweet Rolls
3-3 1/2 c. bread flour
1 package active dry yeast
1 1/3 c. evaporated milk
6 T. butter
1/4 c. sugar
1 t. salt
1 egg
6 T. butter, melted
1/2 c. sugar
2 t. cinnamon
1 t. grated lemon or orange peel
2 c. fresh or frozen blueberries
In bowl combine 1 1/2 c. of the flour with the yeast, sugar and salt. Heat together the milk and 2T. of the butter until warm and add to the flour mixture, beating 2 minutes. Add egg and beat 2 minutes longer. By hand stir in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead, adding flour as needed until dough becomes moderately stiff. Place in greased bowl, turning once to coat and cover. Allow to double in bulk, about 1 1/2 hours. Punch dough down, cover, and let rest 10 minutes. Divide dough in half. Roll each half into a 14×8 inch rectangle. Brush dough with the melted butter. Combine the remaining sugar, peel and cinnamon and sprinkle over the dough. Top with the blueberries and press the berries into the dough. Starting at the long side roll up dough jelly roll fashion and seal edge by pinching. Repeat with second roll. Cut each roll into 12 slices and place 12 rolls in greased 9 inch round pans. Cover pans and allow to rise until doubled, about 30 minutes. Bake in a 375 degree oven for 20-25 minutes. While rolls are warm, you can top with a powder sugar glaze, if desired. Makes 24.
Ham and Asparagus Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded cheese – I used Havarti
4 t. flour
1½ c. diced cooked ham
12 oz. asparagus, trimmed, cut in ½- inch pieces and steamed 3 minutes
4 eggs
1 c. milk or half and half
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
1T. Dijon mustard
1 t. hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham and asparagus over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and asparagus mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1.
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. Or, if you are planning on freezing it, you can use a foil pie pan.
Scotch Eggs
6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying
Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg. If the sausage sticks to your hands, dip your hands in a little water to make pressing the sausage easier. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees. Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm. Makes 6.
Reuben Strata
12 slices rye bread
6 slices Swiss cheese
12 oz. thinned sliced corned beef- or 2 cups chopped corned beef
1 c. sauerkraut, squeezed dry
½ c. Thousand Island dressing*
3 eggs
2 c. milk
½ t. salt
½ t. hot pepper sauce, or to taste
Lightly grease a 9×13-inch baking dish. Place six slices of bread on bottom of the dish. You might have to trim the bread to fit. Top each slice of bread with a slice of cheese. Top cheese with the corned beef and sauerkraut. You can use a little more or less sauerkraut, depending on your taste. Spoon about a tablespoon of the dressing over each “sandwich”. Top with remaining six slices of bread, trimmed to fit pan, if needed. Combine remaining ingredients and pour over sandwiches. Cover dish and let stand in the fridge, several hours or overnight. Bake, uncovered, in a 350-degree oven for 40-45 minutes, or until puffed and set. Let sit a few minutes before serving. Serves 6.
Orange and Oatmeal Scones
2 1/2 cups flour
2 cups rolled oats
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold, unsalted butter – cut into chunks
1 egg
1/2 cup orange juice
2 t. grated orange peel
1 cup raisins – plumped and well dried
Glaze
milk, sugar, orange zest
Line a large baking sheet with parchment paper (double two sheets if you have them – one inside the other). Preheat oven to 425 F. In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture. Stir in egg and orange juice. Add orange peel and raisins. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes. Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. Bake until nicely browned – about 14 minutes. Makes about 24.
Cinnamon-Vanilla Belgian Waffles
2 c. all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 t. cinnamon
2 eggs, separated
1-1/2 cups half and half- or milk
1 cup butter, melted
2 t. vanilla extract
Sliced fresh strawberries, powdered sugar or syrup
In a bowl, combine dry ingredients. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries, powdered sugar or syrup. Yield: 10 waffles (about 4-1/2 inches).
Stuffed French Toast
1 (8 oz.) package cream cheese, softened
1 t. vanilla
1/2 c. chopped nuts
1 16-oz. loaf French bread
4 eggs
1 c. whipping cream or half and half
1 t. vanilla
1/2 t. ground nutmeg
Mix together cream cheese, vanilla and nuts. Set aside. Cut bread into 10-12 1 1/2 inch slices. Cut pocket in each slice and fill with 1 1/2 T. filling. Combine eggs and whipping cream with remaining vanilla and nutmeg. Use tongs to dip the bread, taking care not to squeeze out the filling. Cook toast on lightly greased griddle until browned on both sides. Keep toast warm in oven until ready to serve. Serve with maple syrup, warmed preserves or powdered sugar. Makes 10-12 slices.
Cooking with Lilacs
Since the lilacs are in bloom, I decided to preserve some of them and make lilac infused vinegar. As long as they are grown where chemicals haven’t been sprayed, lilacs blossoms are edible. The flavor is floral, with a touch of spice.
I use the lilac vinegar in salad dressings, marinades and in pickling. I like to add a splash to soups or chili, to brighten them up. I also use lilac vinegar as a base for lilac jelly.
To make lilac vinegar, just place clean lilac blossoms in a jar and cover with red wine vinegar.* Put a lid on the jar and store in a cupboard for 10 days or longer. Ideally, you want at least one cup of blossoms for every 2 cups of vinegar- to get enough lilac flavor into the vinegar. A one to one ratio- one cup blossoms, one cup vinegar, will give you an even more flavorful vinegar in the end.
When ready to use, strain out the blossoms and discard them. Pour the vinegar through a coffee filter to get out any remaining plant material. You can transfer the lilac vinegar to a decorative bottle. It can be stored at room temperature but will hold its color longer if kept cool, even refrigerated.
* always use vinegar that is 5% acidity. You can use white wine vinegar, cider vinegar or whatever vinegar you like.
Lilac Salad
4-6 cups mixed salad greens, washed and spun dry
Olive oil
Lilac vinegar
Salt and pepper to taste
Edible flowers, optional
Place greens in a salad bowl. Drizzle with a little olive oil and toss until leaves look glossy. Drizzle with a little lilac vinegar and toss. Season with salt and pepper and toss again. Add flowers, if desired and place in serving bowls.
Homemade Tortillas
With Cinco de Mayo coming up, I thought it was time to re-post the recipes for homemade tortillas.
If you never made tortillas because you thought they were too hard to make, I hope I can change your mind. Tortillas are pretty easy to make. They only have a few ingredients- although you can get creative and add more stuff. The dough is simple enough. Once made, you just need to roll it out into circles. Heck, you only need to roll them into something resembling a circle. They will taste the same, even if they aren’t perfectly round.
Cooking involves a hot skillet and 30 seconds per side. The flavor and texture are so much fresher than most of what you can buy. Certainly fresher than what is at the local grocery store.
While it is easier if you have a tortilla press, I roll mine out by hand all the time. You could also use a pasta machine for rolling- although that will limit their width.
There is a little fat in most recipes- traditionally lard- but you have wiggle room here, too. I used coconut oil and was very happy with the taste and texture. So here are three recipes for tortillas- corn, wheat and whole wheat.
Corn Tortillas
1 3/4 cups masa harina ( corn flour) it is finer than cornmeal and will give you a nicer end product
1 1/8 cups hot water
In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
Preheat a cast iron skillet or griddle to medium-high. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned
and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Note: I often add a little salt to the dough. It is optional, but it does add a nice flavor. 1 teaspoon per batch seems about right.
Whole Wheat Flour Tortillas
1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup fat, you could use lard, shortening or coconut oil – something solid at room temp- not oil
2 tablespoons salt
1 1/2 cups boiling water
flour for rolling
In a large bowl, stir together 1- cup all-purpose flour, whole wheat flour and salt. Rub in the fat by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 oz. each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Tortillas can be refrigerated or frozen. Makes 18.
Flour Tortillas
2 c. flour
1/4 c. fat, you could use lard, shortening or coconut oil – any fat solid at room temp- not oil
1 t. salt
2/3 c. warm water
Combine flour and fat by cutting in to resemble coarse crumbs. Dissolve salt in water and stir into flour mixture. Form into a ball and knead on a lightly floured surface 2-3 minutes or until it is smooth. Divide dough into 12 equal pieces and wrap each in plastic wrap. Allow dough to rest 30 – 60 minutes. On lightly floured surface roll out a piece of dough into a 7-inch circle. Cook dough on griddle or in a skillet over medium high heat until puffy and golden on both sides, 1-2 minutes. Wrap in a kitchen towel and repeat process with remaining dough, stacking and wrapping as you go. Makes 12.
How to Candy Violets
This time of year, I always get requests about how to make candied violets. I thought I would share the recipe again.
Since my yard is full of violets right now, I decided to candy some today. It’s an easy way to enjoy these delicate flowers throughout the year.
I use them to decorate baked goods. Lovely on a cake, they also add a sweet touch to cupcakes.
Candied Violets
Powdered egg whites (see note)
Water
Superfine sugar (see note)
Fresh violet flowers, rinsed and drained on paper toweling- Not African violets
Following package directions reconstitute egg whites to the equivalent of one or two egg whites. You can dilute them a little to make them easier to brush on. Place sugar in a shallow bowl. With a food-grade fine brush coat a violet with the egg white and press into the sugar. Place on wax paper and repeat with remaining flowers. Allow to dry for about a week. Store in a container with a tight fitting lid in a cool place. I like to store them in the freezer.
Note: By using powdered egg whites, you remove the risk of salmonella from using raw eggs whites. Powdered egg whites can be found in some grocery stores and in cake decorating and candy making shops. Meringue powder can also be used.
Violet Jelly
I am always interested in new and different ways to use my edible flowers. A few years ago, I started making jelly with my violets. I started by making violet-infused vinegar from some of the violets. I like the vinegar for dressing salads.
I decided to use some of the violet vinegar as a base for the jelly. It worked out great. The end product had a sweet taste of violets, but the vinegar added a tartness I really liked. It also came out a stunning pink color.
Since the violets are steeped in vinegar- you can harvest over several weeks- just keep adding blossoms to the vinegar. If you don’t have a lot of blossoms at once, you can harvest a few at a time over a longer period of time. The violets in vinegar will keep, so you don’t have to make the jelly right away.
I like to have equal parts flowers and vinegar for a nice strong floral flavor, but you can get by with fewer blossoms if you need.
Start with a clean jar, and put your violets in it. Pour vinegar over to cover. White vinegar or white wine vinegar can be used. Heck you could probably use red wine vinegar, too. Cider vinegar might affect the color. You can continue to add flowers to the jar as you pick them. I picked 4 cups of violets and put them in a quart mason jar. I added vinegar to fill the jar, closed it up and let the flavors blend for a week. I could have let it sit longer if I was too busy to get to it. If you are in a hurry and want to make the jelly right away just heat up the vinegar and steep the flowers.
After a week, I strained it out then poured the mixture through a coffee filter to get it really clear. I ended up with 3 1/2 cups of violet “vinegar” to use for my violet jelly. I had a basic idea of how much sugar I would need so I went from there. It worked out great and jelled perfectly.
Violet Jelly
3 1/2 cups violet vinegar*
1/2 c. lemon juice
1 box powdered pectin (1 3/4 oz.)
5 c. sugar
Wash and prep jars and get water bath heating up. Place violet vinegar in pan and add lemon juice and pectin. Bring mixture to a rolling boil over high heat. Add sugar and return to the boil. Stir often. Once mixture gets to a full rolling boil, boil 1 minute. Remove jelly from heat and skim off any foam. Ladle hot liquid into jars leaving 1/4 inch headspace. Wipe rims and adjust lids. Process in a boiling water bath for 10 minutes for 4 oz. and 8 oz. jars. Remove jars to cooling rack and check seals once they have cooled down. Yield: about 7 half pint jars or 13-14 (4 oz.) jars.
*For 3 1/2 cups of violet vinegar you will need 3-4 cups of blossoms and 3 1/2 cups of vinegar.
Hazel’s Sweet Potato Pie
I love sweet potato pie. I am always surprised when someone tells me they have never had it. Maybe it is a north/south thing? I have made it for friends several times, and there is always someone who says they never had a sweet potato pie before. Once they taste it, they love it. We made this in class last night and several students said they had never had it before.
I used to work with a wonderful woman named Hazel Pruitt. She grew up in Alabama and taught me so much about southern cooking. I first made collard greens with Hazel. She also taught me how to make sweet potato pie. This is her recipe and I want to share it with you. I think of her every time I make it.
I used a family recipe for the crust, but use whatever crust you like. The recipe makes two crusts, so you can l use the other half of the dough for another pie or freeze for later
.
Hazel’s Sweet Potato Pie
½ c. sugar
1 t. cinnamon
½ t. allspice
½ t. salt
¼ t. cloves
1 ½ c. cooked, mashed sweet potato, about 1 very large sweet potato
2 eggs, beaten
1 c. milk or half and half
2 T. melted butter or 2 T. olive oil
1 (9-inch) unbaked pie crust
Combine sugar with seasonings. Stir in remaining ingredients and combine until smooth. Pour into pie crust and bake in a preheated 400 degree oven for 40 minutes, or until filling is set.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. shortening or butter, chilled
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening or butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
