Candied Orange Peel or Candied Ginger
During the winter months, when citrus is in season, I find myself eating a lot of oranges. I also find myself with a lot of orange peels. I dry some and powder them up for use in baking and cooking. Another fun use for orange peels is to turn them into a candy.
Candied orange peels are pretty easy to make and a nifty way of turning something that might otherwise be discarded into something tasty. You can also candy other citrus peel this way like grapefruit and lemons. The same process can be used to make candied ginger.
Once finished, the candied peels can also be dipped in dark chocolate for a special treat.
They make a nice gift, too.
Candied Orange Peel
2 large oranges ( you can also use 1 grapefruit or 3 lemons)
or 1 lb. of ginger root*
¾ c. water
¾ c. sugar, plus extra for rolling
3 T. light corn syrup, optional
Remove peel from fruit using a sharp knife. Try to get the peel off in 4 pieces. Cut the peel into ¼-inch wide strips. Place peel in a pot with cold water and bring to a boil. Boil 1 minute, drain and rinse under cold water. Repeat process 2 more times. Return to pan with fresh water and boil 15 minutes. Drain and pat dry. Bring ¾ c. water and ¾ c. sugar to boil in sauce pan with the corn syrup. Boil 2-3 minutes and then add the peel. Simmer, stirring occasionally until all but a spoonful of the syrup is left. This should take about 10 minutes. On a wax-paper lined baking sheet sprinkle 1 cup of sugar and arrange the peels on top of the sugar. Toss the peels around until cooled adding more sugar if needed. Place peels on a drying rack for 24 hours before storing. Once dried you can also dip one end of the peels in dark chocolate. Makes ½ pound.
* If making the candied ginger root, peel and cut into 1/4- inch slices. Then cut the slices into 1/4-inch thick strips
Homemade Mustard
I love making food gifts for the holidays. I often make cookies or other baked goods. But not everyone wants sweets. For those friends and family, I often make them homemade mustard. I have included recipes for 5 of my favorite mustards.
I wasn’t a big fan of mustard, when I was a kid. I am now. I enjoy using all types of mustard in all sorts of dishes, not just on hot dogs.
Mustard is great on sandwiches and sausages. It is a versatile ingredient for salads, salad dressings, marinades and sauces. I lean towards spicy brown mustard myself.
I also enjoy making my own mustard. That way, I can tweak the seasonings.
So here are five of my favorite homemade mustard recipes. If you never made mustard before- you might want to try. It is easy, and fun. Four of them are stored in the fridge- and will keep for months. For gift-giving, look for decorative jars or crocks to put them in. The fifth recipe is canned, so 4 ounce canning jars are required, but it doesn’t have to be stored in the fridge.
Horseradish Mustard
1 c. dry mustard
3/4 c. white wine vinegar
1/3 c. dry white wine or dry sherry
1/4 c. brown sugar
1/4 c. granulated sugar
1 T. dried minced onion
2 t. caraway seeds
1 1/2 t. salt
1/4 t. coarse ground mustard
2 eggs, slightly beaten
1 T. prepared horseradish
Combine all ingredients, except eggs and horseradish in top of double boiler and let stand at room temperature for 2 hours. Whisk in eggs and cook over simmering water until mixture has thickened and eggs are cooked, about 10 minutes. Remove from heat and stir in horseradish. Pour into sterilized jar, cool and cover. Store in fridge for up to 3 months. Makes 2 cups.
Bavarian Mustard
3/4 c. beer
2/3 c. dry mustard
2 T. sugar
2 T. cider vinegar
2 t. salt
1-t. celery seeds
1/2 t. fresh grated ginger or 1/4 t. dry
1 egg, beaten
Combine all but the egg in the top of a double boiler and let stand 2 hours at room temperature. Stir in egg and cook over simmering water. stirring constantly until mixture thickens and egg is cooked, about 10 minutes. Pour into sterilized jars and cool before covering. Store in fridge for up to 2 months. Makes 2 cups.
Spicy Mustard
1 c. dry mustard
2/3 c. dry white wine
1/2 c. vinegar, flavored with herbs or garlic
1/2 c. sugar
2 t. salt
1 t. basil
1 t. chili powder
1 t. dried minced garlic
1 t. oregano
1/2 t. cracked pepper
2 eggs, slightly beaten
Mix all ingredients, except eggs, in top of double boiler and let stand 2 hours at room temperature. Add eggs and cook over simmering water, stirring constantly until mixture thickens and eggs are cooked, about 10 minutes. Pour into sterilized jars and cool down before covering and refrigerating. Keeps in fridge for up to 2-3 months. Makes 2 cups.
French Herb Mustard
1/4 c. dry mustard
1/4 c. white wine vinegar
1/4 c. white wine or dry sherry
1/4 c. brown sugar
1/2 t. salt
1/2 t. tarragon
1/4 t. dill seed
1/4 t. celery seed
1/4 t. ground cloves
3 egg yolks or 1 whole egg
Combine all ingredients, except eggs, in top of double boiler and let stand at room temperature 2 hours. Whisk in eggs and cook over simmering water, stirring constantly, until mustard thickens and eggs are cooked, about 5 minutes. Store in crock or jar in fridge for up to 1 month. Makes 1 cup, recipe can be doubled.
This recipe can be canned, so it doesn’t have to be kept in the fridge. A bit of work , but worth the effort. Makes about 6, (4 ounce) jars.
Dijon Mustard
2 cups chopped onion
2 cups Pinot Grigio or other dry white wine
1 cup white wine vinegar (5% acidity)
1 tsp. salt
6 garlic cloves, coarsely chopped
4 black peppercorns
1 rosemary sprig
1 cup yellow mustard seeds
1⁄3 cup dry mustard
2 2⁄3 cups water
Combine first 7 ingredients in a large stainless steel or enameled saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until onion is very soft, stirring occasionally. Remove pan from heat; pour onion mixture through a wire-mesh strainer into a glass or stainless steel bowl. Discard solids. Stir mustard seeds and dry mustard into wine mixture. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours. Process mustard mixture in a blender or food processor, adding water until consistency of cooked oatmeal. Transfer mustard to a small saucepan. Bring to a boil, stirring often; reduce heat, and simmer, uncovered 5 minutes. Ladle hot mustard into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and let cool.
Source Ball Book
Cookies for Sale!!!
I will be selling boxes of cookies again this year. The boxes are about 2 pounds and contain at least 10 kinds of cookies. Contact me if you are interested. They are $25 each and will be available for pick-up starting December 21th.
New this year I will also be selling boxes of cream wafer cookies. They are my most popular cookie and for the first time you can boxes of just cream wafers. They will be available in boxes of 25 cookies for $25. There will be limited amounts of these available, so get your orders in early.
Please call or email me with your orders soon.
Judi_strauss@att.net
216 501 2905
Christmas Tree Coffee Cake
This Christmas “tree” has become a tradition around here. I make one as a gift for a dear friend every year. If you are looking for something to serve for Christmas morning, or even as a dessert option, I suggest you make this coffee cake.
The recipe actually makes 2 “trees,” so you can have one to give- and one to keep. Or perhaps, one for Christmas Eve and one for Christmas Day.
The yeast dough is prepared, then chilled before rolling. You can do that a day, or even two days, ahead of time. The rolls are filled with a pineapple and cream cheese mixture and are very tasty.
The rolls are arranged in a tree pattern before baking. Then, after baking, the “tree” is topped with a light glaze and gently sprinkled with red and green sugars. The original recipe called for candied cherries. You can use them, or Maraschino cherries or even dried cherries or cranberries. I can my own spiced cherries and sometimes use them. So pretty, and not that hard to make.
Here is the recipe.
Christmas Tree Coffee Cake
Dough:
4-4 1/2 c. bread flour
1/2 c. sugar
1 1/2 t. salt
2 packages active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
1 egg
Filling:
1 lb. Cream cheese, softened
1/2 c. sugar
1/4 t. nutmeg
dash salt
1/4 t. vanilla
1 (20 oz.) can pineapple in its own juice drained and squeezed dry
Topping:
11 Maraschino cherries, halved
2 c. powdered sugar
3 T. milk
red and green sugars
For dough in large mixing bowl combine 2 cups of the flour with the sugar, salt and yeast. Heat together the milk, water and butter until very warm. Add to flour mixture and beat 2 minutes. Add egg and 1 more cup of flour and beat 2 more minutes. Stir in enough of the remaining dough to make a stiff batter, about 1 cup. Cover bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours or up to 3 days before using. For filling combine all ingredients for the filling except the pineapple and beat until smooth. Stir in pineapple and set aside until ready to use. Remove dough from fridge cut in half. Roll out one piece on lightly floured surface into a 10×11- inch rectangle. Spread with half the filling, leaving an inch at the end of 11-inch side. Roll up from eleven- inch side. Use thread or dental floss to cut through dough in 1-inch pieces by placing thread under roll and crossing ends. Pull outward and thread should cut through dough. If you aren’t having any luck you can always use a knife, but they tend to flatten the rolls. On a greased baking sheet arrange the slices (you should have 11) into a tree shape. Start with one on the top and then a row of 2 below then 3 and then 4. The last roll will serve as the trunk. Cover dough with plastic wrap and set in a warm place to rise. Repeat with the remaining dough and filling. When dough is risen, about 1-2 hours bake in a 375- degree oven for 15 minutes then cover edges with foil to prevent over browning and return to oven for 10 minutes more. Cool on wire rack. Place half a cherry in the middle of each roll. Make a glaze with powdered sugar and milk and drizzle over. Sprinkle with the sugars. Makes 2 trees, 11 rolls each. Can be frozen up to a month ahead . Defrost in a 350 -degree oven for 10 minutes and apply toppings.
Easy Cashew Brittle – No Thermometer Required
If you need a great food gift, this brittle might just be the answer. It is fast and easy to make.
I was given this recipe at a craft show a few years ago. The brittle is cooked in the microwave. No special thermometers or equipment required. Just a glass bowl and a few minutes of your time. It could not be simpler. It is really good, too.
You can use other nuts, if you prefer, or peanuts. You can add a little cayenne pepper, if you want a spicy version. You can also dress it up with a drizzle of chocolate, once cooled. So many ways to enjoy it.
Stored in a covered container, in a cool, dry place, the brittle will stay crunchy for weeks.
Homemade Cashew Brittle
2 c. cashews*
1 c. sugar
1/2 c. corn syrup
1/8 t. salt
1 t. butter
1 t. vanilla
1 t. baking soda
Butter or oil a large baking sheet and set aside. In a 3-4 quart glass bowl combine the nuts, sugar, corn syrup and salt. Microwave on high for 3 minutes. Remove from microwave, stir well and return to microwave. Cook 3 more minutes in microwave. Remove and stir in butter and vanilla, stirring until butter has melted. Return to microwave and cook for 2 more minutes. Remove from microwave and stir in baking soda. Stir until well blended and pour mixture onto prepared baking sheet. Spread out quickly, then allow to cool. Once cool, break into pieces. Store in a cool, dry place. I normally store it in a tin or plastic container with a tight-fitting lid.
* I used salted cashews but feel free to experiment with other nuts
Note: Use high power setting on microwave.
Homemade Cranberry Liqueur
You can do more with cranberries than make sauce. Not that I don’t like cranberry sauce, I do. I love cranberry season and find myself using them in all sorts of recipes.
In the next couple of weeks, I will be posting homemade gift ideas. This is one of my favorites!!
I got the recipe from my sister Cindy, many years ago. It is also called Cranberry Bounce. If you start a batch now, it will be ready to drink, and for gifting, in just a couple of weeks.
Cranberries, sugar and vodka. What a great combination. It’s simple to make and it makes a nice gift, too.
The color is absolutely beautiful. The sweet/tart finished product can be enjoyed by just sipping, on the rocks, or mixed with club soda. It can also be a nice addition to all sorts of cocktails.
Often after Thanksgiving, the price of cranberries goes down. I stock up on them, freeze some and make a batch, or two of cranberry liqueur. This year, even before Thanksgiving, I found a few bargains. .
I hope you give it a try. I am sure you will be pleased with the results.
Cranberry Liqueur
1 lb. fresh cranberries (most bags are 12 oz.)
2 c. sugar
4 c. vodka- at least 80 proof
Grind berries fine in food mill or food processor. Place in large jar and combine with the sugar. Let stand, covered until sugar is dissolved completely, several hours or overnight. Add vodka and let steep 1-3 weeks, stirring occasionally. Strain and filter. Makes 5 cups.
Note: Drained cranberries can be saved in fridge and used, sparingly, in desserts, fruit salads and on cake or ice cream. They do pack a punch.
Whole Wheat Swiss Bread
This really is a great bread. The dough has Swiss cheese melted into it- giving you great texture and flavor. It is also a cool- rise recipe. That means the dough is prepared, rested for a bit, shaped and then popped in the fridge to rise. It can be baked several hours later or even the next day. You can prep it in the evening- let it rise in the fridge overnight- and bake it in the morning. Great for when you want homemade bread- but don’t have a long block of time to make it.
The bread has a lovely crumb and makes nice sandwiches, toasted or un-toasted. Here is the recipe. Enjoy.
Whole Wheat Swiss Bread
3 c. flour
2 ½ -3 c. whole wheat flour
2 packages active dry yeast
2 T. sugar
2 t. salt
1 c. each milk and water
4 oz. diced Swiss cheese
3 T. butter
Oil
Combine 2 cups of the flour with the yeast, sugar and salt in a mixing bowl. Heat together water and milk with cheese and butter until warm, cheese does not have to melt. Add to flour mixture and beat 3 minutes. Stir in remaining white flour and beat 2 minutes. Stir in enough whole wheat flour to make a soft dough. Knead on floured surface until smooth and elastic. Cover with bowl and let rest 20 minutes. Divide dough in half and shape into loaves by rolling out and then rolling into a loaf and sealing seams. Place in greased 8×4 inch loaf pans and brush with oil. Cover with plastic wrap and place in fridge. Chill 2 –24 hours. Remove from fridge and remove plastic wrap allowing to stand while oven preheats. Bake at 375 for 35-40 minutes. Remove from pans and brush with butter. Cool. Makes 2 loaves.
Cinnamon Pecan Crisps
Imagine a cinnamon roll, but crispy. These pastries start out being made like a cinnamon roll, but then they are rolled flat, before baking, to create a crispy texture.
Reminds me of elephant ears. You know, those yummy fried treats from your local fair or carnival. If you are craving fair foods, why not make a batch of these? Unlike elephant ears you get at the fair, these are baked, not fried. They still give you the yummy cinnamon flavor and crispy texture of traditional elephant ears.
I serve them as they are, but you could top them with powdered sugar, a powdered sugar glaze, or a drizzle of melted chocolate.
I love them. I think you will, too.
Cinnamon Pecan Crisps
3½ – 4 c. flour
¼ c. sugar
1 pkt. Active dry yeast
1 t. salt
1¼ c. milk
¼ c. butter
1 egg
Filling:
½ c. brown sugar
½ c. sugar
¼ c. butter, melted
1 t. cinnamon
Topping:
¼ c. butter, melted
1 c. sugar
½ c. chopped pecans
1½ t. cinnamon
In mixing bowl combine 2 cups of the flour with the sugar, yeast and salt. Heat together the milk and butter until warm. Add to the flour mixture and beat for 3 minutes. Add another cup of flour and the egg and beat another 3 minutes. Gradually add enough of the flour to make a soft dough. Knead until dough is smooth- 3-5 minutes. Place dough in lightly oiled bowl and turn dough to coat in oil. Cover and let rise until doubled, about 1½ hours. Punch dough down and allow to rest 10 minutes. Meanwhile, prepare filling by combining sugars with cinnamon and stir in the melted butter. Divide dough in half. Roll one half into a square about 12 inches big. Let’s be honest here- rolling dough into a perfect square is pretty hard. Don’t freak out if it isn’t perfect, just shoot for sort of square. Spread half of the filling over the dough and roll it up. Slice the dough into 12 pieces. Prepare 2 baking sheets for these 12 pieces of dough. You’ll need 2 more for the rest of the dough. Line the baking sheet with parchment paper or a silicon baking sheet. Place 6 of the dough circles on each sheet- spacing them at least 3 inches apart. Flatten them to be about 3 inches across. I tuck the end under so they stay in a nice circle. Cover and let rise until doubled, about 30 minutes. Repeat this with the second half of the dough. You will end up with 4 baking sheets and 24 rolls in all. After the rolls have doubled preheat the oven to 400 degrees. Prepare the topping by combining the sugar, nuts and cinnamon in a bowl. Slide the parchment paper or silicone baking sheet off the cookie sheet and on to your work surface. Place a piece of wax paper over the rolls and roll then out pretty flat. Remove the wax paper and brush each of them with the butter and add a sprinkling of the sugar and pecan mixture to each one. I find a slightly rounded tablespoonful is about right. Put the wax paper back on the rolls and use a rolling pin to roll them again, pressing the nut mixture into them. Remove the wax paper. Repeat with the remaining rolls. I start baking the first 12 rolls while prepping the last 2 trays. It just saves me some time. Bake for 10-12 minutes. I put 2 in at a time and switch them halfway through the baking time. They should be a pretty golden brown color- top and bottom. Cool on a wire rack. Don’t be tempted to taste one when they are hot- the sugar will burn your mouth. Besides, they get crisper as they cool. Makes 24.
Peanut Soup
This is one of the easiest soups I make. It is also one of my favorites. It’s a rich soup with a creamy texture and just a hint of heat. You could make it spicier, of course. The recipe is very versatile. As written, the soup is vegan, but you could make it with a meat-based stock, if you prefer.
If your only experience with eating peanut butter is on a sandwich or in cookies, you might be surprised at just how good this soup tastes. I have made it with almond butter. If you don’t have peanut butter, the almond butter works fine. Other nut butters would also work. but I still prefer it made with peanut butter. It freezes well, too.
Peanut Soup
2 c. chopped onions
1 T. oil
cayenne pepper to taste
1 t. grated fresh ginger
1 c. chopped carrots
1 c. chopped sweet potatoes
1 c. chopped white potatoes
5 c. vegetable stock or water
1 c. tomato sauce
1 c. smooth peanut butter
1 T. sugar, optional
1 c. chopped green onions
Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Add sugar if soup is not sweet enough. I never add the sugar, but some people do. Warm gently and serve with green onions on top. You could also top with chopped peanuts, for a little crunch. Serves 6-8.
A Trio of Mashed Potatoes
I am perfectly happy just mashing up potatoes and adding warm milk or cream and butter to them along with salt and pepper. Still, sometimes it is nice to switch things up a little. There are certainly countless variations for what you could add to mashed potatoes. If you are making mashed potatoes for Thanksgiving, and want to try something new, you might consider one of these recipes.
They are three of my favorites.
I can remember the first time my Mother added roasted garlic to mashed potatoes. They were so good. I think she added roasted garlic to them all the time after that.
Roasted Garlic Smashed Potatoes
6 cloves garlic, peeled
1/4 cup olive oil
3 lbs. potatoes, peeled and cubed
½ c. milk, warmed
¼ c. grated Parmesan cheese
2 tablespoons butter
½ t. salt
¼ t. ground black pepper
Preheat oven to 350 degrees. Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown. Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Mash to desired consistency.
Cheesy Bacon Smashed Potatoes
3 lbs. potatoes, peeled and cubed
½ c. milk or half and half, warmed
2 c. shredded cheese- I like cheddar
3 T. butter
12 oz. bacon, cooked, drained and crumbled
Salt and pepper to taste
Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl. Place milk, cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Mash to desired consistency. Stir in bacon, reserving some for the top.
Sour Cream and Green Onion Smashed Potatoes
3 lbs. potatoes, peeled and cubed
1 c. sour cream
3 T. butter
½ c. chopped green onions or chives
Salt and pepper to taste
Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl. Place sour cream and butter into the bowl with the potatoes. Season with salt and pepper. Mash to desired consistency. Stir in green onions, reserving some for the top.
One more thing: A note about peeling. I still mostly peel potatoes that I am going to mash. My sister, Cindy, does not. She likes the flavor and texture the peel adds. Either is fine by me.
