Mulled Wine

 Homemade mulled wine is easy to make on the stovetop (or simmer in the slow cooker), it's easy to customize with your favorite spices and add-ins, and it so cozy and delicious.  Perfect for winter and holiday entertaining!

Mulled Wine

Ingredients:

• 1 (750 ml) bottle dry red wine
• 1 orange, sliced into rounds (also peeled, if you would like a less-bitter drink)
• 8 whole cloves
• 2 cinnamon sticks
• 2 star anise
• 2-4 T. white or brown sugar, honey or maple syrup to taste
• 1/4 cup brandy (optional)

Directions:

1. Combine wine, orange slices, cloves, cinnamon, star anise, sweetener and brandy in a large saucepan.  Stir to combine.
2. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble - you don't want to boil off the alcohol.) 
3. Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
4. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks and star anise.
5. Give the mulled wine a taste, and stir in extra sweetener if needed.
6. Can keep warm in a slow cooker.

Brunch Eggs

 I was going through some old recipes and found this one from my mom. She had typed it on her old script typewriter! This needs to be refrigerated overnight.

Brunch Eggs

Ingredients:

• 7 slices of bread, preferable white of some sort
• 1 lb. bacon
• 1 pkg. smokies or diced ham
• 10 beaten eggs
• 3 1/2 cups milk
• 2 cups American cheese (or Velveeta)
• 1 cup Monterey Jack cheese
• Salt and pepper

Directions:

1. Cut up bacon and fry until crisp. Drain on paper toweling.  
2. Cut bread in cubes and put in bottom of a greased 9 X 13 inch pan.
3. Cut up smokies or ham.  Sprinkle over bread.
4. Cover with cheese.
5. Combine beaten eggs and milk. Add salt and pepper as desired.
6. Pour over everything in pan. Cover pan.
7. Refrigerate overnight.
8. In the morning, bake at 350 degrees for 1 hour.

Strudel

 Strudel is a dumpling made of dough that has been stretched, then rolled up and steamed.  And can be fried.  My grandmother made the best strudel, she covered the stretched out dough with sauerkraut and steamed and fried them.  They were so good, I always wanted them for my Birthday!  Mix the dough for the strudels about 2 hours before you intend to cook them.

Strudels

Ingredients:

• 2 cups water
• 2 eggs
• Flour to make a soft dough.  
• Lightly fried sauerkraut (optional)
• 1/3 cup butter
• Salt

Directions:

1. Mix ingredients together in a bowl.
2. Cover bowl and let set for 2 hours.
3. On a lightly floured cloth or board, roll pieces of the dough into circles 8 inches in diameter.  With this recipe you could get 3 or 4 circles. Spread with melted vegetable shortening. Let dough rest 15 minutes.
4. With your hands, stretch the dough real thin.  This takes practice, you want it thin so you can see through it, but try not to tear it.  I usually put a sheet on my table on stretch it out on the table.  Cover with a coating of sauerkraut if using.  
5. Roll the right and left sides of each in, toward the middle until they meet.  Cut between the 2 rolls, separating them. We cook them as long rolls, you can cut them in 2 inch lengths if you would rather.
6. In a large non stick frying pan with a tight lid, bring 1 1/2 cups water, 1/3 cup butter and some salt to a boil.  Put in the strudels and cover tightly.  Cook for 20 to 30 minutes until you hear them frying.  
7. Do not raise the lid while the strudels are cooking!

This recipe serves 4.

Mint Chocolate Chip Pie

 I love a light and creamy mint pie.  This one was made with mint flavoring and green food coloring.  It could also be made with peppermint and pink food coloring. I had to improvise a bit, as I had no mini chocolate chips, so I used a 8 oz. bittersweet chocolate bar, chopped up.  Also I had no Andes Mints, but had a few little York mint bars, and chopped those up to use.  Makes a nice pie for the Christmas season. 

Mint Chocolate Chip Pie

Ingredients:

For the crust:

• 24 oreos
• 1/4 cup melted butter

For the Filling:

• 1 1/4 cups heavy cream
• 8 oz. cream cheese, softened
• 1 1 /4 cups powdered sugar
• green gel food coloring
• 3/4 tsp.  pure vanilla extract
• 3/4 tsp.  mint extract
• 1 cup mini chocolate chips, plus more for the garnish
• 1 cup Andes mints, roughly chopped, plus more for garnish
• Melted chocolate, for drizzling

Directions:

1. Make Crust:  In a food processor, pulse Oreos until they form coarse crumbs.  Add butter and blend until combined.
2. Press crumb mixture into bottom and evenly up sides of a 9 inch pie dish. Refrigerate at least 1 hour before adding filling.
3. Make Filling:  Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form.  Transfer to a bowl.
4. To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and mint extracts and mix until combined.  With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
5. Pour filling into prepared crust and smooth top.  Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. 
6. Refrigerate until firm, 5-6 hours.

Cranberry Orange Scones

I love scones and quite often order them when I see them at a coffee or breakfast place.  I had some fresh cranberries to use up and decided to try this scone recipe.  Delicious!

Cranberry Orange Scones

Ingredients:

For the scones:

• 3 cups flour
• 1/2 tsp. salt
• 1 T. baking powder
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 T. orange zest, finely grated
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cardamom
• 1/2 cup (4 ounces) unsalted butter
• 1 large egg
• 3/4 cup heavy cream
• 2 tsp. vanilla extract
• 1/2 tsp. orange extract (optional)
• 1 and 1/2 cups fresh or frozen cranberries, do not thaw

For the egg wash:

• 1 large egg, beaten
• 1 tsp. water
• 2 T. sparkling sugar, optional

For the Glaze:

• 1 cup confectioners' sugar, sifted
• 2 T. orange juice
• 1 tsp. orange zest, finely grated
• 1/2 tsp. vanilla extract
• 1/8 tsp salt

Instructions:

For the scones:

1.  Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper and set aside.
2.  In a large bowl, combine flour, salt, baking powder, granulated sugar, brown sugar, orange zest, cinnamon, and cardamom, mix well to combine.
3.  Cut the butter into small cubes then, using your finger, two forks or a pastry cutter, work it into the dough until it resembles a coarse meal.  The chunks of butter should be about the size of peas.
4.  In a glass measuring cup whisk together the egg, cream, vanilla and orange extract.
5.  Pour the liquid mixture into the center of the flour mixture. Then add the cranberries.  Use a  spatula to stir everything together until just moistened.  Don't worry if the dough looks shaggy!
6.  Empty the loose dough out onto a clean, lightly floured work surface.  Knead the dough a few times, then shape it into an 8 inch disc.
7.  Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them, 2 inches apart.
8.  Lightly brush each scone with the egg wash.  Then sprinkle with sparkling sugar, if using.
9.  Bake for 18-20 minutes, or until light golden brown.
10.  Allow scones to cool for 5 minutes, then drizzle with glaze (if using), and serve warm!

For the egg wash:

1.  In a small bowl whisk together the egg and water until well combined.

For the Glaze:

1.  In a small bowl combine the confectioners' sugar, orange juice, orange zest, and vanilla. Drizzle over scones. 

Ham Balls

I love ham balls but do not make them that often.  This recipe is an easy and quick one to make.

Ham Balls

Ingredients

• 1 lb. smoked ground ham
• 1 1/2 lb. fresh ground pork
• 2 eggs
• 1 cup cracker crumbs
• 1 cup milk
• salt and pepper to taste

Sauce:

• 1/2 cup vinegar
• 1/2 cup water
• 3/4 cup brown sugar
• 1 1/2 tablespoon dry mustard (optional)

Directions

1. Combine meat, eggs, cracker crumbs, milk, salt and pepper.  Shape into balls.  Place in roaster or 9X13 inch pan.
2. Combine sauce ingredients in a saucepan and bring to a full boil.  Pour over ham balls.
3. Bake at 350 degrees for 1 hour and 30 minutes.  Can be covered for the first hour.

 

Cheese Popovers

 I have had a popover pan for years and it is always fun to make popovers for a meal.  I found this recipe in an old (2006) Saveur magazine I bought at a garage sale! The recipe is made quite different from the one I usually make. Also it does say the secret to making them light, oversize and beautifully puffed up is to bake them in a convection oven.

Cheese Popovers

Ingredients:

• 2 cups flour
• 2 tsp. salt
• 4 eggs
• 2 cups milk, warmed
• nonstick cooking spray 
• 1 cup finely grated gruyere cheese

Directions:

1. Preheat convection oven to 350 degrees.
2. Sift flour and salt together in a medium bowl.  Set aside
3. Put eggs into a bowl of a stand mixer with a whisk attachment. Beat eggs on medium low until frothy and slightly thicker, about 3 minutes.  Increase speed to medium high and beat eggs until thickened, 1-2 minutes more.  Increase speed to high and beat eggs until very thick and foamy, about 2 1/2 minutes more. 
4. With the motor still running, add half of the milk and mix until well combined.  Then add half of the flour mixture and mix until well combined.  Scrape down bowl.  Repeat process with remaining milk and flour mixture. Strain batter through a fine-mesh sieve into a large bowl.  Set aside to let rest for 5 minutes, then skim off and discard any foam that rises to the surface.
5. Generously spray the insides and edges of 6 (2/3 cup) nonstick popover tins with  cooking spray.  Divide batter between the tins. Carefully top each popover with 2-3 tbsp. cheese.  Put in oven to bake, rotating halfway through, until popovers are deep golden brown and puffed, about 50 minutes.
6. Popovers may be eaten immediately or allowed to cool on a wire rack and then reheated in a 350 degree oven.

Orange and Poppy Seed Cake

 My daughter found this recipe and shared it with me. If you like orange and poppy seed this is a cake to try.  The frosting makes a lot, so it could probably be cut in half.

Orange and Poppy Seed Cake

Ingredients:

Orange and Poppy Seed cake

• 1 1/2 cups (210 grams) flour
• 1 1/2 tsp baking powder
• 1 cup (200 grams) sugar
• 2 T. poppy seeds
• Zest of one orange
• 3 T. fresh orange juice
• 1/2 cup (120 ml) vegetable oil
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 cup (120 ml) Greek yogurt
• 1/4 cup (60 ml) milk

Orange cream cheese frosting

• 1/2 cup (115 grams) butter, softened
• 1 1/4 cup (250 grams) cream cheese, room temperature 
• 3 cups (375 grams) powdered sugar
• 1-2 T orange juice
• Orange zest to decorate, optional

Instructions:

1. Preheat oven to 350 degrees.  Grease and line an 8 or 9 inch round cake tin with baking or parchment paper.
2. In a large mixing bowl, add flour, baking powder, sugar, poppy seeds and orange zest.  Stir briefly to combine.
3. In a separate bowl, add orange juice, oil, eggs and vanilla.  Whisk briefly just to break up the egg yolks.
4. Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combine - but be careful not to over mix. Spoon batter into prepared tin.
5. Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean.  Transfer cake to a wire rack to cool completely.
6. To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl.  Beat with an electric mixer for 2-3 minutes until smooth and creamy.  Add sugar, 1 cup at a time, and continue to beat until smooth.
7. Add orange juice and mix until frosting is creamy.  Taste and add extra orange juice if needed.  Generously frost the top fo the cake.  Scatter over fresh orange zest.

 

Baska (Easter Bread)

 Every year at Easter my mom would make Baska (Easter Bread).  She often would make it in small loaf pans or even medium size tin cans.  After baked and cooled it would be frosted and then we would put sprinkles on it.  It was a favorite at our house when I was growing up.

Baska (Easter Bread)

Ingredients:

• 1 cup potato water
• 1/2 cup sugar
• 1/2 cup butter
• 3 eggs, room temperature
• 1/4 cup cream, room temperature
• 1 tsp salt
• 1 pkg dry yeast (2 1/4 tsp.)
• 1 tsp. anise extract (my mom used anise oil, but it is hard to find)
• flour, 4 1/2  to 5 1/2  cups 
• optional - yellow food coloring, a few drops 
• optional - caraway seeds, anise seed or  candied fruit  

Directions:

1. Heat water with sugar, until sugar dissolves.  Remove from heat and add butter.  The butter will melt and then cool this to lukewarm. It may be lukewarm just after the butter melts.
2. In a small bowl dissolve yeast in 2 tablespoons warm (105-110 degree) water.  Add 1/2 tsp sugar to help the yeast grow. Let set a few minutes until it is bubbly.
3. Mix sugar water with butter, yeast, eggs and cream together.  Add in 2 cups of flour and the salt.  Mix well.  Add the anise extract, yellow food coloring and seeds or fruit if using. Continue to add enough flour to make a soft dough. Knead to make a smooth soft dough. Form into a ball.
4. Place dough in a greased bowl to rise. Cover bowl with towel or plastic.  Set in a warm spot. When doubled in size punch down.  Let rise again.  After second rising put in desired greased baking pans.  Let rise again until doubled.
5. Bake at 350 degrees for 30 minutes or until lightly browned.

I have the directions doing a double rise before putting in pans.  I am sure it would work with just one.

When cool frost with a thin powdered sugar anise flavored frosting, around the entire loaf.  Sprinkle with colorful Spring sprinkles!

Easy Pear Crisp

 Extra pears in my fruit bowl lead me to find a pear crisp recipe.  This was a nice change to apple crisp.

Easy Pear Crisp

Ingredients:

For the Filling

• 6-7 medium pears (I used two different types of pears)
• 1 tsp vanilla extract
• 1 1/2 tsp. cinnamon 
• 1/4 tsp. nutmeg
• 1/4 tsp. salt

For the Topping

• 1 stick (1/2 cup) unsalted butter
• 1/2 cup flour
• 1/2 cup rolled oats
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/3 cup finely-chopped pecans
• 1/4 tsp. salt

Directions:

1. Preheat oven to 350 degrees. Spray an 8-inch square baking dish with cooking spray.
2. Place peeled, sliced pears in a large bowl. Add vanilla, cinnamon, nutmeg, and 1/2 tsp. salt; toss to coat.
3. Transfer pears to the prepared baking dish.
4. In a separate bowl, use a fork to mix together butter, flour , oats, white sugar, brown sugar, pecans, and salt until completely combined.  (I used a small food processor to mix everything except the oats.) The mixture will be lumpy, which is fine.
5. Spread topping evenly over the pears.
6. Sprinkle with more cinnamon if desired.
7. Bake for 45 minutes, or until the top becomes golden brown and crispy ands the pears are soft.  Remove from the oven and let cool for 5-10 minutes.
8. Serve warm or at room temperature.  Top with vanilla ice cream and caramel sauce if desired.

Jarlsburg Cheese Spread

This is a simple cheese spread to eat on crackers.  To eat on a cracker, with a dollop of red pepper jelly is delicious.

Jarlsburg Cheese Spread 

Ingredients:

• Jarlsburg cheese,  2-4 oz., shredded
• 1 Tablespoon minced red onion
• 2 Tablespoon mayonnaise

Directions:

1. Mix mayonnaise and onion together.  Add cheese to make a spread.

Rosemary Focaccia

 I found this recipe in my cooks country cookbook.  It takes some time to make, but not all the time is hands on.  You make a Biga which sets for 4-24 hours.  This focaccia turned out so good.  It makes 2 loafs and we ate one, and froze one.  The frozen one was just as good as fresh after I thawed it and warmed it a bit in the oven. If you don't have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack.

Rosemary Focaccia

Ingredients:

Biga

• 1/2 cup (2 1/2 oz.) flour
• 1/3 cup (2 2/3 oz.) warm water (100-110 degrees)
• 1/4 tsp. instant yeast

Dough

• 2 1/2 cups (12 1/2 oz.) flour
• 1 1/4 cups (10 oz.) warm water (100-110 degrees)
• 1 tsp. instant yeast
• 2 tsp. kosher salt
• 1/4 cup extra-virgin olive oil
• 2 T. chopped fresh rosemary

Directions:

1. For the Biga:  Combine flour, water and yeast in a large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute.  Cover bowl tightly with plastic wrap and let stand at room temperature overnight (at least 8 hours and ups to 24 hours.) Use immediately or store in refrigerator for up to 3 days (allow to stand at room temperature 30 minutes before proceeding with recipe.)
2. For the dough:  Stir flour, water, and yeast into biga with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute.  Cover with plastic wrap and let rise at room temperature for 15 minutes.
3. Sprinkle 2 tsp. salt over dough; stir into dough until thoroughly incorporated, about 1 minute. Cover with plastic wrap and let rise at room temperature 30 minutes
4. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle.  Turn bowl 90 degrees; fold again.  Turn bowl and fold dough 6 more times (total of 8 turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising 2 more times, for total of three 30-minute rises.  Meanwhile, adjust oven rack to upper-middle position, placing baking stone on rack and heat oven to 500 degrees at least 30 minutes before baking. 
5. Gently transfer dough to lightly floured counter.  Lightly dust top of dough with flour and divide in half.  Shape each piece of dough into 5-inch round by gently tucking under edges.  Coat two 9-inch round cake pans with 2 tablespoons olive oil each.  Sprinkle each pan with 1/2 tsp kosher salt.  Place round of dough in pan, top side down; slide dough around pan to coat bottom and sides, then flip over. Repeat with second piece of dough.  Cover pans with plastic wrap and let rest for 5 minutes.
6. Using fingertips, press dough out toward edges of pan. (If dough resists stretching, let it relax for 5-10 minutes before trying again.) Using dinner fork, poke surface of dough 25-30 times, popping any large bubbles.  Sprinkle rosemary evenly over top of dough. Let dough rest until slightly bubbly, 5-10 minutes.
7. Place pans on baking stone and reduce oven temperature to 450 degrees.  Bake until tops are golden brown, 25-28 minutes, switching placement of pans halfway through baking.  Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pan and return to wire rack.  Brush tops with any oil remaining in pan.  Let cool 30 minutes before serving.

Yogurt Loaf Cake with Coriander and Orange

 This is a Milk Street recipe.  I saw it on a TV show and thought it would be interesting.  Coriander was a different flavor for a cake. Can be served with macerated fresh berries. As for the measurements I have a scale and often measure ingredients on it.

Yogurt Loaf Cake with Coriander and Orange

Ingredients:

• 228 grams (1 3/4 cups) all-purpose flour, plus more for the pan
• 2 tsp. baking powder
• 1 T. ground coriander, toasted *
• 1/2 tsp. kosher salt
• 3 large eggs
• 214 grams (1 cup) white sugar, plus 2 teaspoons for sprinkling
• 2 T. orange zest
• 120 grams (1/2 cup) plain whole-milk yogurt
• 2 tsp. vanilla extract
• 1/2 cup grapeseed or other neutral oil (vegetable or canola)

Directions:

1. Heat oven to 350 degrees. Mist a 8 1/2 by 4 1/2 inch loaf pan with cooking spray, dust evenly with flour, then tap out the excess. 
2. In a medium bowl, whisk together the flour, baking powder, coriander and salt. In a large bowl, whisk the eggs, sugar and orange zest until well combined and lightened in color, about 1 minute. Add the yogurt and vanilla, then whisk until well combined. Add the oil and whisk until homogenous.  Add the flour mixture and whisk just until no streaks remain.  The batter will be very fluid.
3. Pour the batter into the prepared pan and sprinkle evenly with the remaining 2 tsp. sugar.  Bake until a toothpick inserted at the center of the cake comes out with few crumbs attached, 40-45 minutes.
4. Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, lift off the pan and turn the loaf upright.  Cool completely, about 1 1/2 hours, before slicing and serving.

*To toast the coriander - in a small skillet over medium heat, toast the spice, stirring often, until fragrant, 3-5 minutes, then transfer to a small bowl or plate to cool.

Easy Red Beans and Rice

 This is a recipe I saw on TV one day and decided to try.  It was a keeper.

Red Beans and Rice

Ingredients:

• 2 T. olive oil
• 1 pound andouille sausage, sliced on the bias 1/2 inch thick
• 1 green pepper, seeded and chopped
• 1 celery stalk, chopped
• 1/2 cup chopped white onion
• Kosher salt and freshly ground black pepper
• One 15.5 oz can red kidney beans, liquid reserved
• 2 cloves garlic, grated on a rasp or minced
• 1 smoked ham hock
• 4 cups cooked white rice
• Hot sauce, to taste

Directions:

1. Add the olive oil and sausage to a Dutch oven over medium heat. Cook stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3-5 minutes.  Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grind of black pepper (more than usual!)
2. Cook, stirring until the veggies are tender and the celery and onion are translucent and beginning  to brown, 3-5 minutes.  Stir in the beans and their liquid, garlic and ham hock.
3. Add 1 cup water and bring to a boil.  Lower to simmer, then cover and cook until the beans are very tender, about 30 minutes.  Remove ham hock.
4. Serve over white rice with shake of hot shake.