Caramel Apples

Caramel apples are simple to make and rather inexpensive considering what a ready made caramel apple will cost you at a candy store.  While decorating the apples is a perfect family project, be sure to have an adult boil the caramel. I am still sporting a scar on my hand from my youthful attempts of boiling sugar and butter.

Be sure to use fresh local apples that have not been waxed.  This is the perfect time of year to make caramel apples. The apples must be as fresh as possible.I walked to our tree and picked these. .moments before dipping them. Ideally, choose apples that are still a bit tart.

This handy little apple chopper is perfect for caramel apples. 

• very fine sandpaper
• Popsicle sticks
• 2 cups brown sugar
• 1 cup golden corn syrup
• 1/2 cup butter  (do not use margarine)
• 1 can sweetened condensed milk
• about 18 medium sized apples
• crushed nuts and various candy's and or melted chocolate for drizzle

1. Wash apples and dry them.
2. Use fine sandpaper to give them a bit of a rub.  This will help the caramel to adhere.  Do not break the skin.
3. Use a tea towel to wipe the apples down, stick Popsicle sticks in the stem end,  and set aside.
4. Prepare several cookie sheets by putting parchment paper down or be sure to grease your sheets well.
5. Combine the brown sugar, corn syrup and butter in a medium saucepan. 
6. Stir over medium heat until butter melts and then add the sweetened condensed milk.
7. Boil on high heat stirring constantly until a candy thermometer reaches soft ball stage. .230 degrees.
8. This will take about 20 minutes.  Keep stirring.   Let cool about 5 minutes.
9. Dip the apples into the caramel and set onto the parchment paper lined cookie sheets.
10. If you wish to dip them into crushed nuts . .do that now. .and let them cool on cookie sheets before finishing the decorations.
11. Place them in the refrigerator to cool slightly.  Once they have cooled. .you can decorate them.

Skillet Spanish Rice

My Mom used to make this for Saturday lunch. She didn't really have a recipe so I've had to try each time to recreate it. Recently I made it again and this time I wrote down the ingredients so I could share it on the blog. As with many casserole or skillet meals, you can adjust the ingredients according to what you have in the fridge. The main thing to remember is that the rice gets its flavour by cooking in the tomato sauce.

• 1 lb. hamburger
• 1 onion, chopped
• 1/2 a green pepper, chopped
• 1/2 a red pepper, chopped
• 1 stalk of celery, chopped
• 2 cloves of garlic, minced
• 1 cup uncooked rice
• 1 28 1/2 oz. can diced tomatoes, undrained
• 1 cup tomato sauce
• 1 tsp. chili powder
• salt and pepper to taste
• 1/2 tsp. thyme
• 1 cup shredded zucchini
• 4-5 mushrooms, chopped (opt.)

Garnish

• 1/2 cup each cheddar and mozzerella cheese, grated
• corn chips

1. Break up hamburger in an electric frying pan or a deep skillet over medium heat, stirring until hamburger is browned.
2. Drain fat and return hamburger to pan.
3. Add remaining ingredients except zucchini.
4. Cover skillet tightly and cook on low heat for about 20 minutes.
5. Stir in zucchini, replace cover and cook until liquid is completely absorbed into the rice.
6. Sprinkle cheddar and mozzerella cheeses over the top and cover until the cheese has melted.
7. Garnish with corn chips around the edge and serve right from the skillet.

Creamy Chicken Tortilla Soup

This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.
Ingredients:
1/2 Cup chunky salsa (mild, medium or hot)
1 lb. boneless skinless chicken breast cut into 1/2 inch pieces
2 Cups frozen corn
1 can (approx 15 oz.) black beans rinsed and drained
2 cans (10-3/4 oz. each) cream of chicken soup
1 can (approx 15 oz.) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
1/2 cup water
1 tsp. ground cumin
1 or 2 6inch corn tortillas cut into strips
1 Cup shredded cheddar cheese
1/3 Cup chopped fresh cilantro
1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
4. Stir in tortilla strips, cheese and cilantro. Cover and cook an additional 15 minutes.
Enjoy with warm tortillas or corn bread!

Farmers' Chilli

Al Neenya says we are going to have a cold winter...I've heard others say that also, in the past week. So, let's prepare ahead of time and I'll share with you this all time favorite chilli dish. Our family loves chilli any time, but as the kids sat down to supper tonight, one of my family members said, "Hm....this has a smoked taste." Yes, it does...tweak this with some farmer sausage, and you will have one hefty bowl of Chilli.

• 2 pounds ground beef
• 1/2 ring farmer sausage cubed.
• 2 onions
• 3 cloves garlic
• 1 can of canned tomatoes (28 oz.)
• 1 can tomato sauce (14 oz.)
• 2 cans tomato past (6 oz.)
• 1 can kidney beans (19 oz)
• 1 can beef broth (10 oz.)
• 1/2 cup packed brown sugar
• 1 tablespoon chilli
• 11/2 cups Salsa
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1 tsp. salt

1. Brown ground beef and saute onions together.
2. Drain off extra liquids.
3. Pour into large cooking pot.
4. Add all ingredients in order.
5. Simmer and cook for 2 hours on medium heat.

Not too worry too much if all your ounces and milligrams don't match up completely...Just take whatever you have in your cupboard and I'm sure it will have just the right zest. Why don't they have a few standard sizes for cans instead of 5 different sizes.
Oh, by the way, add a fresh salad and don't forget to add some Health Buns.


Marg

Whole Wheat Bread

This is a moist, dark brown bread, great for breakfast or a healthy choice sandwich. It is always best to make sure the flour and grains you use are fresh. I prefer to store the ones I do not often use, in the freezer. As in most bread recipes, the type of flour you use is quite flexible. I would suggest to stay with at least 4 or 5 cups of whole wheat and then add other types of flour and cereal, if desired, until the dough is kneaded to a nice smooth texture. For example, if I do not have rye flour on hand, I simply replace it with whole wheat or multigrain.
Mixing a larger amount such as this, is easier if you can use a large Kitchen Aid or Bosch Machine.

Ingredients:

• 3 cups hot tap water
• 1 Tbsp salt
• 2 Tbsp sugar
• 1/2 cup oil
• 1/4 cup molasses
• 4 cups whole wheat flour, divided
• 2 Tbsp instant yeast
• 2 cups multigrain (or 7 grain) flour
• 1 cup rolled oats
• 1 cup bran
• 1 cup rye flour
• 3/4 cup wheat germ
• 1/2 cup ground flaxseed

Method:

1. Mix ingredients in order given, using about 1/2 the whole wheat flour amount before adding the yeast and the rest of the ingredients.
2. Switch to kneading hook attachment on machine, when necessary, and add the rest of the whole wheat flour at the end, kneading until you have a smooth dough. You may need a little less or more. Transfer to a larger bowl to rise.
3. Cover with a clean tea towel and plastic. Let rise 1 1/2 hours.
4. Punch down gently, divide and shape into 4 small loaves (or 3 medium). Shape with greased hands to smooth the top.
5. Place into greased loaf pans. Cover and let rise 45 - 60 minutes.
6. Bake at 350 F, about 35 - 40 min.
7. Remove from pans and allow to cool on rack.
8. Slice and freeze any loaves you do not plan to eat by the next day.

Tabbouli Egg Salad

When we have our family gatherings everyone is known for bringing their specialty.
If these things aren't regularly brought to a family potluck gathering, people are wondering,
"HEY WHERE IS THE ......."
Helga with her Taco Salad, Mary with Chinese Fried Rice, Irene and her Potato Salad,
Katie it is Asian Cole Slaw, Patty her fabulous Brownies and down the line it goes for every one, but this time it is ,
Charlene with her.........

Tabbouli Egg Salad

• 1 cup chicken broth

• 4 eggs, slightly beaten

• 1 cup couscous

• 2 cups chopped mixed fresh veggies (tomato, cucumber,grated carrot and broccoli)

• 1 green onion or 1/4 cup chopped chives

• 2 tbsp chopped fresh cilantro, mint or parsley

• 1/2 cup Italian salad dressing

• 3 tbsp lime juice, fresh with grated lime peel (peel is optional)
  

• 1 tsp chili powder ( I usually do more and taste as I add and mix)

• Salt and pepper to taste

1. In a sauce pan bring broth to a boil and slowly add eggs while whisking. Cook until eggs are set.
2. Remove from heat and stir in couscous – let stand 5 minutes.
3. Combine remaining ingredients and toss with couscous mixture
4. Refrigerate covered.
5. To make this a gluten free dish, it can easily be made with 2 cups cooked Rice, or 2 cups of cooked quinoa instead of couscous.
   

This is such a light tasting and refreshing salad, that I don't wait to serve this only in the summer. Sometimes I like to make cold salads for Sunday lunch, so that after church, all we have to do is dig in! This is so good, I always double the recipe.

Rice Krispies Treat on a Stick

With grandchildren coming and going I like to have fun little treats on hand, or to make with them. My granddaughter and I made these using a silicone brownie pop mold. To serve a group of children poke sticks into Styrofoam and pour mini coloured marshmallows all over the base to cover the Styrofoam. If you need to take a treat to your child's class this one works well as there is little mess. If you don't have a mold, just roll Rice Krispies into balls, dip into sprinkles and add the stick. Cool 'sticks up' on parchment paper.

Ingredients:

• 1/4 cup butter
• 250 gram package regular marshmallows
• 1/2 tsp vanilla
• 6 cups Rice Krispies

Method:

1. In a large sauce pan melt butter over low heat. Add marshmallows and stir until melted.
2. Remove from heat and add vanilla. Stir in Rice Krispies.
3. Lightly spay mold with cooking spray.
4. Add candy sprinkles to the bottom of each cup.
5. Fill cups with warm Rice Krispies mixture.
6. Stick a sucker stick into the middle of each treat.
7. Place in fridge to chill. Remove from mold and store in an air tight container in the fridge or freezer.

Shepherd's Pie

This is one of my favourite comfort foods. It's more a method than a recipe as it changes each time I make it. Most of you have probably made this often and have your own version but for those few to whom it is new, you can start with the following instruction and then adapt the flavours to your own taste.

• 3 or 4 raw potatoes, peeled and quartered
• 2 tablespoons sour cream
• 1 tablespoon butter
• milk
• salt and pepper
• 1 - 1 1/2 lb. ground beef
• chopped onions
• chopped red and/or green peppers
• 1/2 cup tomato sauce
• 1 or 2 tablespoons tomato paste
• 1/2 teaspoon basil
• salt and pepper (second amount)
• grated cheddar cheese or a mixture of cheddar and mozzarella

1. Cook potatoes in salted water until tender.
2. Drain and mash, adding sour cream, butter and milk until fluffy and smooth. Set aside.
3. Brown ground beef in a skillet, breaking it up with a spoon.
4. Add onions and peppers.
5. When beef and vegetables are cooked through, drain fat.
6. Add tomato sauce, tomato paste, basil and salt and pepper and mix well.
7. Place beef mixture in bottom of casserole dish.
8. Spoon mashed potatoes over beef, completely covering it.
9. Sprinkle with grated cheese and dot with a few dabs of butter.
10. Bake at 350º until casserole is heated through and you can hear it bubbling.
11. Serve.

Note:You can change up the flavours of both the beef and the potatoes.

For the potatoes : use garlic mashed potatoes or cheesy mashed potatoes or you can use up leftover mashed potatoes

For the beef: Use BBQ sauce, salsa or leftover gravy instead of the tomato sauce, chili powder instead of the basil

You can also add corn or grated carrot to the beef mixture.

Mystery Dessert

I don't know why the name . . . that is how I got it from my mom. It's still a mystery why it's so delicious . . . you'd never guess it to be a fat-free cake.

Ingredients:

¾ cups sugar
1 cup flour
1 tsp soda
½ tsp salt
1 egg, beaten
14 oz fruit cocktail along with syrup
1 tsp vanilla
¼ cup brown sugar
½ cup crushed walnuts or almonds
¼ tsp cinnamon, optional

Method:

1. Stir together sugar, flour, soda, salt in mixing bowl.
2. Beat in egg, fruit cocktail and vanilla.
3. Pour into shallow, greased 8x8 inch pan or pie plate.
4. Combine brown sugar, nuts and cinnamon and sprinkle over top.
5. Bake at 325 F for 40 - 45 minutes.

Serve plain, with ice cream or whipped cream.

the cookbook winner is. . .

Yesterday  the grands were over for brunch.
I had spent several hours. . .yes. .several hours cutting apart comments on Saturday and now I needed an impartial comment selector to pick the winner of our cookbook.
Kanneloni Macaroni. . .
mixed them all up. .

turned her face in order to remain impartial. . .
rolled up her sleeves to keep from hiding any stray comments in there. .

and picked. . .
Ang Nickel.

Congratulations Ang. . .
we are delighted to have you as the first winner of our book.
Your prize is still in the making and will be sent to you Spring 2011.
The rest of you ..  can preorder from Herald Press here. . get 20% off  and free shipping..

Thank you so much for your kind and encouraging words.
We appreciate each comment.
As I folded them.  .
I read each one and wished I could give you each a book.

I peeked to see what Anneliese has posted for tomorrow.
It's a mystery dessert. .
Do come and see.

All for now. .
with love,
Lovella

Multigrain Bread

This is one of our favorite breads, it is full of goodness! Great for toasting too.
This bread is easy to make and your house will smell wonderful as it's baking!

Ingredients:

• 1 1/2 cups scalded milk
• 1/2 cup honey
• 2 tablespoons salt
• 1/2 cup oil
• 3 1/4 cups lukewarm water
• 2 tablespoons instant yeast
• 2 cups bran
• 1/2 cup wheat germ
• 1 cup ground flaxseed
• 4 cups whole wheat flour
• 4 cups multigrain flour
• 2 cups white flour

Directions:

1. Scald milk, add honey, salt, oil and water and mix till honey is melted.
2. Add bran, wheat germ, ground flaxseed and stir until mixed.
3. Add in multigrain, whole wheat and white flour and yeast, stirring and kneading as you add each flour. Add the white flour 1 cup at a time, add a little more if you need it to make a slightly firm but not too hard a dough. Knead approx 8 minutes.
4. Place dough in a greased bowl and let rise in a warm place till doubled in bulk, about 1 hour. Punch down and cut into 4 equal pieces.
5. Shape each piece into a loaf and put into greased 91/2" x 51/2" loaf pans. With a rolling pin I roll each piece into a flat rectangle, then roll it up to form a loaf. This helps to avoid air pockets in the bread.
6. Cover and let rise until double in bulk.
7. Bake at 400ºF for 28 minutes. Sometimes my loaves 'fall in' a bit as they bake but it doesn't change the flavor or texture and I kind of like the uneven top:)
8. Yields: 4 loaves

Japanese Chicken

This chicken recipe has been one of my favorites for many years. It is quick and easy to make and freezes well for those nights that you just don't feel like cooking. Typically the sauce is not a thick one, but if you prefer it to be thicker, take 1 0r 2 tablespoons of cornstarch dissolved in a bit of cold water and add to the sauce cooking it for 2-3 minutes so the cornstarch does not taste raw.

• 6-8 chicken breast cut into 4 strips
• 1/2 cup flour
• oil for browning

Sauce:

• 1 cup white vinegar
• 1 cup white sugar
• 1/4 cup soy sauce
• 1-2 tablespoons of cornstarch dissolved in 
• 1/4 cup water

1. Dredge the chicken flour and brown on all sides.
2. Place into a casserole dish.
3. Add all the sauce ingredients and de-glaze the pan.
4. Pour over chicken and bake for an hour at 350, covered.
5. Pour sauce over your favorite rice, and serve with a mound of stir fried veggies.

EDITORIAL NOTE BY LOVELLA

Today is the last day to enter the draw for our cookbook which will be coming out June 2011. The comments on the post Herald Press Comes Knocking will close after today and then the comments will be thrown in a teapot for a random draw. Winner will be announced Monday morning.

Pumpkin Chocolate Chip Cookies

This recipe came to me all the way from Kansas. From the first bite I knew I would be asking for the recipe. Thanks to my sister in law Lynda's friend Cindy for sharing it with me.

Ingredients:

• 1 1/2 cups butter or margarine
• 2 cups brown sugar
• 1 cup white sugar
• 1 egg
• 1 tsp vanilla
• 2 cups whole wheat flour
• 2 cups white flour
• 1 15oz can pure pumpkin
• 2 cups oatmeal
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 2 cups chocolate chips

Method:

1. Beat together butter, sugars, egg and vanilla.
2. Alternately add flours and pumpkin and beat well.
3. Add oatmeal, baking soda, cinnamon and salt and beat until just blended.
4. Lastly mix in chocolate chips.
5. Drop onto cookie sheets and bake at 350º for 15-18 minutes.
6. Remove immediately to cooling rack.

Cookies freeze well.

Beef and Barley Soup

Make a pot of soup early in the week and you will have something nutritious in the refrigerator for that supper that you might be tempted to go grab a bite.  My mom in law makes this soup often and we enjoyed it there one evening.  While we ate. . .she recalled what she puts in it. . and I jotted it down.  If you have a large family, you can easily double this recipe in a very large stock pot.

• 1 pound ground beef
• 1 large onion diced
• 2 sticks celery, diced
• 1/3 cup pot barley
• 28 ounce can diced tomatoes
• 4 cups water
• 2 beef bouillon cubes
• 1 large potato, diced
• 1 small head cabbage, chopped fine
• 2 large carrots, diced
• 1 can tomato soup
• 1 bay leaf
• a small handful chopped parsley
• 6 peppercorns
• 6 allspice
• 1 tablespoon dill weed

1. Brown the ground beef in a large stock pot.
2. Use a mandolin to prepare your vegetables or chop while your meat is browning.
3. Add the onion and celery and fry until translucent.
4. Add the remaining ingredients. 
5. Put your spices in a spice ball or tie it in cheesecloth.
6. Add the remaining ingredients and bring to a simmer.
7. Simmer several hours.

Spicy Green Beans

Before I move on to the recipe of the day...I would just like to thank all of you...our faithful reader's...for your overwhelming response and encouraging comments on yesterday's post.  Without all of you...there would be no cookbook!  We look forward to whatever the future may hold...and thank you in advance for your continued support.

I would also like to thank our sponsors...whose links are listed on our sidebar...and who have for some time been helping us to 'feed the hungry' with their donations.  One of those sponsors is Lepp Farm Market...a wonderful place to visit if you happen to live in our area.  If you don't...their website is also a wonderful place to visit...especially the recipe section!  Today's spicy green bean dish is from Charlotte Lepp's collection...one we have enjoyed at our table several times now.

Spicy Green Beans

• 1 pound fresh green beans, trimmed  
• ¼ cup olive oil
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 1 teaspoon Sambal Oelek Asian chili paste (or 2 or 3 teaspoons if you like it hot!)
• 1 clove garlic, crushed

 

1. Steam beans until tender crisp.
2. Combine all remaining ingredients for sauce...and heat until sizzling.
3. Pour sauce over the beans and serve. 
4. These also make a great finger food appetizer.

* Hoisin sauce, chili paste and oyster sauce are all found in the Asian food section of the grocery store.

Pizza Muffins

Your family will think you are baking pizza when they walk in the door to the smell of these savoury muffins. The toppings you would put on top of a pizza crust are chopped up fine and stirred into a batter, then baked in muffin tins.

Filling Ingredients:

3/4 cups chopped pepperoni

1/2 cup chopped ham

10 oz can mushrooms, drained and chopped (optional)

1 green or red pepper, diced

1 small onion, diced

1 cup shredded marble cheese

1/2 cup pizza sauce

1 tsp minced garlic

1 tsp oregano

1/2 tsp basil

1/4 tsp dried chillies

Dough Ingredients:

2 eggs

1/2 cup milk

1/4 cup canola oil

2 cups flour

1 tbsp baking powder

Method:

1. Stir together all filling ingredients.
2. In a separate bowl, whisk together eggs, milk and oil. Pour this over filling and stir well.
3. Combine flour and baking powder and add to mixture. Stir to blend well.
4. Spoon into lightly greased muffin tins.
5. Bake 20-25 minutes @375º or until lightly browned. Serve hot or cold.
6. Store in fridge or freezer. Yields 1 dozen muffins.

Orange Cake

I love the taste of citrus in cakes. When I came across this recipe I knew I had to try it. I adapted it to my taste.

Ingredients:

• 1/2 cup butter, softened
• 1 cup brown sugar, lightly packed
• 1 egg
• 3/4 cup buttermilk
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Juice and grated rind of 1 large orange

Method:

1. Cream softened butter and sugar until creamy.
2. Add egg, orange juice and grated rind.
3. Blend dry ingredients and add to creamed mixture alternately with buttermilk, mix well.
4. Pour in to a greased 8" by 8" greased pan and bake at 350º for 35 minutes.
5. When cake is baked spread with topping.

Topping:

• 3 tbsp butter, melted
• 1/4 cup brown sugar
• 1/2 cup flaked coconut
• 1/2 cup walnuts

1. Spread topping on baked cake and put back in oven and set oven to broil.
2. Watch carefully and once topping is bubbly and golden take cake out of the oven.
3. It is good warm or cold.

Brownie Cookies

Embarrassingly easy ... but too good not to post!

Ingredients:

• 1 pkg chocolate cake mix
• 1/2 cup margarine, melted
  2 eggs, beaten
• 1 cup semi sweet choc chips
• 1 cup rolled oats
  

Method:

1. Combine all ingredients in a large bowl. Mix well.
2. Drop dough by tablespoons onto ungreased cookie sheets.
3. Bake for 8 - 10 minutes at 350 F.
4. Cool before removing from cookie sheets.
   These are good for dessert, still warm, served with ice cream and chocolate fudge sauce.

Yields 30 large cookies.

Pumpkin Zucchini Loaf

This loaf is a perfect way to add some nutritional goodness with fall pumpkin and zucchini, and whole wheat flour. The moisture of the zucchini and pumpkin make it a perfect combination and it gets better after a few days when it has been well wrapped.

• 4 farm fresh eggs
• 1 cup white sugar
• 1 cup brown sugar
• 1- 14 ounce / 398 ml can pumpkin
• 3/4 cup oil
• 3 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup grated zucchini
• 1 cup chopped raisins
• 1 cup finely chopped walnuts

1. In a large mixing bowl, combine the eggs, sugars, oil, and pumpkin. 
2. In a separate bowl, combine the flour, baking powder, baking soda, the spices and salt.
3. Add that to the first bowl with the wet ingredients.
4. Add in the grated zucchini and the walnuts.
5. Divide evenly between to 2  greased loaf pans.
6. Bake at 350 F for about 45 minutes or until a toothpick tests clean.

Makes 2 loaves.

Butternut Squash Soup

It's that time of the year. The squash is fresh from the garden...and the cool fall days make soup a favorite.

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 1/2 tablespoons ginger root, minced
• 3 pounds butternut squash, peeled, seeded and cut into chunks
• 2 apples, cored and cut into chunks
• 1 carrot, thinly sliced
• 4 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg
• 1/2 cup cream

1. Melt butter in large pot, over medium heat.
2. Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  
3. Add broth, squash, apples and carrot.
4. Cover and simmer for about 30 minutes, or until very tender. 
5. Purée soup using a handheld immersion blender.  (Can also be done in a regular blender in small batches.)
6. Return pot to stove and re-heat on medium-low heat.
7. Add seasonings and cream and heat until steaming, stirring as necessary.

Serve with savory cheddar scones or French bread for a delicious lunch.