Wednesday, September 16, 2015

Vanilla Syrup

I love this recipe for using in my coffee especially!!!  (Oh you can probably tell that I love my coffee :P lol)  Or you can pour into attractive bottles as gifts.  It is also great over ice cream and pancakes!

Ya I know I have been posting short easy recipes lately but those are sometimes the best ones!

1 1/2 cups water
1 1/2 cups granulated sugar
1/8 teaspoon salt
2 tablespoons vanilla extract

In a large saucepan over medium-high heat, bring water, sugar, and salt to a boil, stirring occasionally until sugar is dissolve.  Boil until mixture becomes thick and syrupy, about three to five minutes.  Remove from heat.  Stir in vanilla and cool.  And there ya have it!  A simple and fast way to make delicious syrup! :)

Monday, July 13, 2015

Nicola Swanson's Iced Pumpkin Cookies

This is such a fast and easy recipe - I love making these cookies (not to mention eat them :) lol)  They are such a hit at parties and fellowships or just at home!

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 teaspoon allspice
3/4 cups butter
1 1/2 cups sugar
1 egg beaten
1 cup pumpkin
1/4 cups milk

Sift first five ingredients.  Cream together sugar and butter.  Add egg and pumpkin.  Alternate stirring in milk and flour mixture.

Bake at 350F for 10 minutes

1 3/4 cups powdered sugar
1/4 cups softened butter
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 or 3 tablespoons cream or milk

Mix well, frost cooled cookies, and taste as they melt in your mouth! :)


Wednesday, June 17, 2015

Garam Masala

So last night I was making lamb meatballs in green curry sauce and mom was in town and her phone was dead.  I realized that we were out of garam masala (which is like the most essential spice in the whole recipe) so I called grandma freaking out!  I was half through the recipe and couldn't save it for later.  So grandma googled for me and we came across this recipe that worked pretty well!

Garam Masala:
1 Tablespoon ground  cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom (I have no idea what this is and we didn't have it so I made it without cardamom)
1/2 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Grind all the ingredients in a spice grinder and walla!  A substitute for garam masala! :)

Wednesday, May 27, 2015

Glazed Mixed Berry Scones

These have to be the absolute best scones I've ever had!!!  Scones in general are too dry and bland but these will change your mind about it!  They disappear within a day at our house (I can't imagine where they go :) lol).  They're flaky, tender and supremely moist...have fun and enjoy!

YIELD: 8 medium / large scones       PREP TIME: 15 minutes       COOK TIME: about 18 minutes
TOTAL TIME: about 45 minutes, including cool down time

Scone Ingredients:
2 cups all purpose flour + about 2 to 4 tablespoons for work surface and hands
1/2 cup granulated sugar
1 tablespoon baking powder
a pinch of salt
1/2 cup butter, cold (1 stick)
1 large egg
1/2 cup sour cream (or plain yogurt)
1 teaspoon vanilla extract
1 heaping cup mixed berries (If using frozen, keep frozen so the berries bleed / run less)
1 tablespoon lemon or orange zest (optional) or coarse sugar

1 cup powdered sugar
about 1 tablespoon cream or milk (or substitute with orange or lemon juice)

Preheat oven to 400F.  Line cookie sheet with parchment and set aside

In a large bowl, add 2 cups of flour, granulated sugar, baking powder, optional salt and whisk to combine.

Add butter, and with a pastry cutter or two forks, cut the butter in.  You can use a food processor if you like but it is harder to clean out :)  I smoosh the butter with the pastry cutter until it is the size of peas and mixed thoroughly.

In a small bowl add the egg, sour cream, vanilla and whisk to combine until smooth.

Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula.  Be sure not to overmix or the scones will be tough.  Dough should be wet and shaggy.

Fold in the berries and optional zest.

Sprinkle about 2 tablespoons flour over cutting board or clean surface and lightly coat hands.

Turn dough out onto surface and knead it into a 8-inch round, approximately.  Dough is very moist, wet, sticky, and tacky, but if it's being too stubborn to too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.  If it is too dry and flaking off too much use some more sour cream or yogurt to bring it together.

With a large knife, slice round into 8 equal sized wedges.

Using a flat spatula or pie turner, transfer the wedges to prepared cookie sheet spaced at least 2 inches apart.  Do not crowd because scones puff and spread while baking.  Tip...try to make sure there are no exposed berries touching the cookie sheet because they'll be prone to burning.

Optionally, sprinkle each wedge with a generous pinch of course sugar, about 1 teaspoon each.

Bake for about 18 minutes, or until scones are very lightly golden and cooked through.  18 minutes seems to be perfect using frozen berries, but if using fresh fruit baking time will likely be reduced.  A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.  Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.

Allow scones to cool on the cookie sheet for about 5 minutes before removing and transferring to a cooling rack to finish cooling.  While scones are cooling, make the glaze.

In a small bowl, combine the powdered sugar and cream (or citrus juice).

Whisk together until smooth.  Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.

Evenly drizzle the glaze over the scones before serving.  Scones are best fresh, but will keep airtight at room temperature for up to 4 days.

Enjoy!!! :)

Recipe courtesy of Averie Cooks

Wednesday, May 13, 2015

Venison Vegetable Hash

This is one of our favorite dinners - it is out of an amazing cook book called "The Grassfed Gourmet".  The recipe calls for venison but quite often we just use ground beef or is still awesome! :)  This is a really great recipe to whip up fast as it takes almost no time at all to make...and it is a nice budget dinner :)

SERVES: 2 to 4

1 medium onion, finely diced
1 bell pepper, finely diced
2 tablespoons unsalted butter
2 medium tomatoes, finely chopped
2 tablespoons celery, rough diced
2 tablespoons fresh parsley, finely minced
1 cup beef stock or water
3 cups diced cooked venison, beef, or pork
4 tablespoons fresh breadcrumbs
Salt and freshly ground black pepper to taste

In a large skillet, brown the venison.  Then saute the onion and pepper in the butter over medium-low heat until the onion is translucent.  Add the tomatoes, celery, and parsley, and saute 2 minutes longer.  Add the stock (or water), and simmer, uncovered, for 5 minutes.  Continue to cook until heated through.

Stir in the breadcrumbs to thicken the mixture, season to taste with salt and pepper, and serve immediately with noodles or crusty bread.