There’s nothing like home-made caramel. It might seem intimidating to make, but it’s actually quite simple. Until mastering the technique of caramelizing sugar, some might get wasted, but sugar’s cheap! Once mastered, one can easily make caramelized walnuts (mix nuts into the sugar, spreading on a sheet to cool), or caramel sauce (slowly adding cream to the caramelized sugar, after removing it from heat).
Granny Smith and Pippin Apples work well for this; the tart crunchiness goes with the gooey sweetness of the caramel. Otherwise, whatever’s available will do well enough. Get more creative by rolling the fresh-dipped apples in mini-chocolate chips and other toppings. A friend says she rolls them in cinnamon-sugar. Yumm. Makes 6 to 12 apples, depending on size.
INGREDIENTS
• 2 c. roasted, salted, skinless peanuts (or substitute nuts/toppings of choice)
• 6 large apples, or more if smaller
• 1 1/2 c. white sugar
• 1/2 c. heavy cream
PREPARATION
1. Lightly oil a sheet of wax paper, to use for setting dipped apples on. Chop finely: > 2 c. roasted, salted, skinless peanuts (or substitute nuts or toppings of your choice)
2. Push popsicle sticks firmly into stem end of apples, using: > 6 large apples, or more if smaller
3. Get medium skillet (preferable iron or enamel) quite hot, then pour sugar over its surface, shaking the pan to get sugar dispersed over any hot spots, using: > 1 1/2 c. white sugar
4. Let sugar “melt” completely, turning into a golden brown syrup. Remove from heat, and slowly stir in (a bit at a time): > 1/2 c. heavy cream
5. Let caramel cool a few minutes to get a thicker coat onto the apples. Pour into a small bowl to dip apples into, or leave in pan, spooning caramel over apples to coat. Roll dipped apples into chopped nuts (and any other toppings you choose), if desired. Set on wax paper to firm up. Will keep several days. (Around our house, they last a few hours max.)
For more homemade Christmas gift ideas, check out my post on “Homemade Spa Gifts“!
Our son, now over thirty years old, gave us this darling Christmas ornament he had made with his Kindergarten teacher. She explained the recipe to me years ago; a simple blend of glue, cinnamon, and water. At the time, I didn’t realize this ornament would become such a keepsake, lasting for years. (Yes, the cute cinnamon bear in the photo was made over twenty-five years ago!)
There are other popular ornament recipes out there. Many of them include applesauce in the ingredients. I can’t vouch for how long such ornaments will last, but I know this recipe will for sure. The gift from my son wasn’t painted with acrylic, but it still kept well. This is a sweet craft idea that can hold memories for years to come.
INGREDIENTS
1 c. ground cinnamon
1/4 c. white glue
3/4 to 1 c. water
PREPARATION
1. Stir the cinnamon, glue, and water together, mixing into a thick dough.
2. Roll out to 1/4 inch thickness, on cinnamon-dusted work surface.
3. Cut into shapes with cookie cutters. Make holes for hanging the ornaments, using a straw.
4. Lay the ornaments on wax paper to dry, turning once or twice a day. Let dry for several days at room temperature. (To speed process, one might leave them on a rack in a very low-heat oven.)
This nut bread is made gluten-free by substituting quinoa (soaked overnight, drained, and processed) for flour. Using grated fresh pumpkin is convenient, as there’s no need to precook and process a pumpkin or buy it canned. Grate the leftover uncooked pumpkin and add to pasta dishes; it cooks in no time, but adds color and nutrition.
Serves 8 or so.
INGREDIENTS
1 c. grated raw pumpkin (or butternut squash)
1/2 c. olive oil (or coconut oil)
2 eggs
1 c. almond meal (or 2/3 c. whole almonds, ground into meal in blender or processor)
1/2 c. brown sugar (or palm sugar)
2/3 c. quinoa (Or substitute all-purpose flour *)
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. clove
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped pecans (or walnuts), divided (half is for topping)
PREPARATION
1. Soak quinoa overnight. Drain well before using, processing finely before adding to remaining ingredients. Use: > 2/3 c. quinoa
2. Line an 8 or 9-inch loaf pan with parchment; oil lightly. Preheat oven to 350 degrees.
2. Prepare grated raw pumpkin by cutting off a chunk of baking pumpkin (or butternut squash). Carefully slice peel off, then grate enough to equal one cup, fairly packed. To a bowl, add the ingredients in this order: > 1 c. grated raw pumpkin (peel removed before grating) > 1/2 c. olive oil > 2 eggs > 1 c. almond meal > 1/2 c. brown sugar > 2 tsp. cinnamon > 1 tsp. ginger > 1/2 tsp. nutmeg > 1/8 tsp. clove > 1 tsp. baking soda > 1/2 tsp. salt > 1/2 c. chopped pecans (reserve other half for top of nut bread)
3. Stir ingredients just until blended. Spread the batter into the prepared loaf pan and top with the extra pecans. Bake at 350 degrees for 55 minutes or so, until toothpick comes out dry. Let set for 15 minutes or so, then run knife along edges and remove from pan and serve.
For traditional polenta, one slowly pours corn meal into boiling water, stirring vigorously to insure smoothness and no lumps. One proceeds to stir quite often, to insure that the bottom of the pan doesn’t scorch.
An easier approach: Slowly stir boiling water into the corn meal (vice-versa of the traditional way). Finish cooking in the microwave, stirring every few minutes, or bake (stirring once, half-way through). The remaining ingredients are stirred into the cooked polenta and poured into a serving dish. It firms up more within an hour or so, or serve immediately for softer polenta.
For maximum nutrition, find an organic, non-degerminated whole-grain corn meal at the health food store. A fine corn meal will give a softer texture; some will prefer the coarser grind. Serves 8-10, or 15 or so as an appetizer.
INGREDIENTS
4 c. boiling water
1 c. fine corn meal, yellow or white
1 tsp. salt
1/2 c. parmesan
2 TBS. butter (or olive oil)
1/4 c. cream
1/2 c. sour cream
PREPARATION
1. Using a large ceramic bowl, slowly add the boiling water to the corn meal, stirring constantly. When smooth, cook in microwave for 20 minutes, stirring once every minute or two. If baking, pour the corn meal mix into a 13 x 9″ pan; bake at 375 degrees in an oiled baking dish. Bake for 20 minutes, stir, and finish baking for 20 minutes more. Use: > 1 c. fine corn meal > 1 tsp. salt > 4 c. boiling water
2. When polenta is finishing cooking/baking, add the parmesan, mixing until it is smooth and melted into the polenta: > 1/2 c. parmesan
3. Also add: > 2 TBS. butter (or olive oil) > 1/4 c. cream > 1/2 c. sour cream
4. Serve immediately, or make ahead of time and reheat before serving time. Garnish with fresh chopped herbs, sun-dried tomatoes, or other toppings for variety.
5. To serve as an appetizer, make the polenta a day or two ahead. Pour the finished polenta into a 13 x 9” pan and chill. Before serving, spread the top with pesto and cut into squares. Put the firm polenta squares onto foil, slightly separated from each other. Sprinkle with parmesan and bake for ten minutes or so to warm, then broil just until the parmesan is golden. Serve garnished with a bit of sundried tomato.
A friend of mine told me about a green chili soup soup her grandma used to make. She explained what was in it, and suggested we try to make it at the deli.
So we did! It did not turn out like grandma’s, but all of us at the deli loved it.
This is a quick, easy soup recipe, with a light tomato broth, thickened a bit with potatoes, flavored with toasted cumin seeds. One might even roast the peppers from scratch. Anaheim (or Poblano or Pasilla) chilies can be broiled (about 8 minutes or so per side); after each side is blackened, set them aside in a bowl until cool enough to work with. Remove peel and seeds.
Serves 6 or so.
INGREDIENTS
4-5 med. potatoes, peeled and diced (about 1 1/2 lb.)*
1/2 TBS. cumin seed
1 28-oz.can tomato pieces (about 3 c.)
1/2 c. diced green chilies, or to taste (4 oz. can or roasted from scratch)
1 tsp. salt
2 TBS. chopped fresh parsley
2 TBS. olive oil
10 oz. diced cheddar cheese
Chopped fresh cilantro, if desired
PREPARATION
1. In soup pot, cook the following until tender, in water to cover: > 4 med. potatoes, peeled and diced*
2. In toaster oven, toast for 2 minutes, until golden: > 1/2 TBS. cumin seed
3. To pot of cooked potatoes, add: > 1 28-oz.can tomato pieces > 1/2 c. diced, roasted green chilies > 1 tsp. salt > 2 TBS. chopped fresh parsley > 2 TBS. olive oil
4. Heat again to serve and garnish with: > 10 oz. diced cheddar cheese > Chopped fresh cilantro, if desired
*For a variation on this recipe, use hominy in place of the potatoes
I’ll admit it: I’m not big on pie crust. Not only is it challenging to make, but it will often get soggy anyway. I don’t mind saving my ration of flour and butter for something possibly more delectable- like this pumpkin “pie” with streusel topping. Perfect for Thanksgiving!
This particular holiday recipe works for the busy cook. We were able to make two-hundred and fifty-plus servings of this for our church’s annual Women’s Christmas Dinner, since it’s easy to make, with the “crust” on top. It’s a streusel of sorts, sprinkled on top of a delicious, custard-like pumpkin filling. (Leave a comment if you need an easy, extra large dessert recipe that will serve a crowd of almost 300, because I’ve got this recipe written up in those quantities too! )This recipe is more “healthy-style”, with a homemade box cake mix substituting for the typical box mix. Those ingredients have an asterisk, and can be replaced with box mix if desired, though I personally don’t like box mixes. There’s something funny about the “natural flavoring” in them that doesn’t taste natural to me at all!
Makes 2- 9″ pie dishes (or one rectangle); 15 servings.
INGREDIENTS
29 oz. can (3 1/2 c.) Pumpkin
1- 13 oz. can evaporated milk
1 1/2 c. sugar
4 eggs
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 c. flour*
3/4 c. sugar*
1/4 c. non-fat dry milk*
1/2 TBS. baking powder*
1/2 tsp. salt*
2 c. chopped nuts (pecans or walnuts)
12 TBS. butter (1 1/2 sticks), melted
1/2 TBS. vanilla
PREPARATION
1. Mix and pour into two 9-inch pie dishes, or one 13×9-inch pan: > 29 oz. can (3 1/2 c.) Pumpkin > 1- 13 oz. can evaporated milk > 1 1/2 c. sugar > 4 eggs > 1 tsp. ginger > 1/2 tsp. nutmeg > 2 tsp. cinnamon > 1 tsp. salt
2. In separate bowl, mix: > 1 c. flour* > 3/4 c. sugar* > 1/4 c. non-fat dry milk* > 1/2 TBS. baking powder* > 1/2 tsp. salt*
3. Mix the dry ingredients and sprinkle over pumpkin; top with: > 2 c. chopped pecans
4. Drizzle on top: > 3/4 c. butter (1 1/2 sticks), melted > 1/2 TBS. vanilla
5. Bake at 325 for 55-60 minutes, until well-browned. Chill 4 hours or overnight. Serve with whipped cream; caramel sauce optional.
* Or substitute: Half of 18.25 oz. box yellow cake mix for the dry ingredients)
This is a fairly quick, easy cake recipe, and provides a somewhat healthier version of the standard chocolate cake. Fresh-ground whole wheat flour is ideal; by using whole grain flour, coconut palm sugar to sweeten, and a hearty portion of eggs, it will be less likely to produce a carb overload!
I call it a Chocolate Graham Cake, since home-ground whole wheat flour can be a touch coarser than the usual store-bought whole wheat. It doesn’t actually have graham crackers in it, and it’s not even “graham flour” in the strict sense of the term. But it sounded good!
Natural fruit juice concentrate is brushed between layers to add moistness, and an easy “chocolate mousse” is spread between the layers, with a faux buttercream to frost the cake, made with butter, coconut palm sugar, some confectioner’s sugar, and almond extract. A delicious cake, serves 10-12.
INGREDIENTS
1/2 c. coconut oil
1/2 c. yogurt
6 eggs, room temperature
1/2 c. + 1/2 c. coconut palm sugar
1/4 c. cocoa powder
1 1/2 tsp. vanilla
1 1/2 c. whole wheat flour (preferably fresh-ground)
1 tsp. salt
1 1/2 tsp. baking powder
1/2 c. + 1 c. butter, room temperature
1 c. chocolate chips
1 c. confectioner’s sugar
1 1/2 tsp. almond extract
1/2 c. frozen fruit juice concentrate (black cherry, raspberry, or other favorite)
CAKE PREPARATION
1. Oil two 8-inch cake pans, then dust with flour.
2. Preheat oven to 350 degrees.
3. In glass measuring cup, measure coconut oil; let melt in oven a few minutes. Use: > 1/2 c. coconut oil
4. Add yogurt to melted oil. Use: > 1/2 c. yogurt
5. Add to a mixing bowl and whip several minutes, until light and fluffy: > 6 eggs, room temperature > 1/2 c. coconut palm sugar
6. To the cup of yogurt and melted oil, add: > 1/4 c. cocoa powder > 1 1/2 tsp. vanilla
7. Measure onto paper, mixing some to blend: > 1 1/2 c. whole wheat flour > 1 tsp. salt > 1 1/2 tsp. baking powder
8. Fold dry ingredients into whipped egg/sugar mixture, then fold in the oil/yogurt/cocoa powder/vanilla mixture. Turn out into the prepared cake pans; bake for 25 minutes at 350 degrees, until toothpick stuck into center comes out clean.
9. Remove cake from pans and let cool while preparing the filling and frosting.
FILLING AND FROSTING PREPARATION
1. Melt the chocolate chips and butter, stirring until smooth. (The warm oven can do this, or the microwave works.). Use: > 1/2 c. butter > 1 c. chocolate chips
2. After stirring the chocolate/butter mix, let cool some. (Refrigerate, or let sit out for hours.)
3. For frosting, whip until light and fluffy: > 1 c. butter > 1/2 c. coconut palm sugar > 1 c. confectioner’s sugar > 1 1/2 tsp. almond extract
4. Set frosting aside and whip the “chocolate mousse”, using the cooled chocolate chip/butter mixture. Whip until lighter in color, several minutes. (If chocolate mixture’s too warm, refrigerate it a bit first.)
5. When cake has cooled, split the two layers. Sprinkle each cut layer with: > 1/2 c. Frozen juice concentrate, thawed (flavor of choice)
6. Spread the chocolate mousse between each layer.
7. Assemble the cake, then spread with the frosting. Serve at room temperature.
I had “fun” working with amaranth (a high-protein seed that can be too crunchy or too gelatinous, if not prepared right). For that recipe, see Hi-Protein Amaranth Oat Breakfast Bars.
This is the easy version of that recipe. It can be easily doubled; this small batch makes about 4-6 servings. Store extra in refrigerator, for up to a week.
INGREDIENTS
1/2 c. buckwheat groats or quinoa
2 c. old-fashioned rolled oats (*or 1 c. steel-cut oats; see note at bottom of page)
2 TBS. chia seeds
1/4 c. water
1/2 c. raisins or dates
1/3 c. coconut palm sugar
1/4 c. coconut oil
1/4 c. macadamias (or other favorite nut)
1 tsp. vanilla
1/2 tsp. salt
optional: 1 tsp. cinnamon or other spices
PREPARATION
1. Soak grains in a bowl of water for a day or so. Use: > 1/2 c. buckwheat or quinoa > 2 c. rolled oats
2. To prepare the “batter” for these bars, add to a mixing bowl, letting the chia seeds absorb the liquid, stirring some if necessary: > 2 TBS. chia seeds > 1/4 c. water
3. Rinse the soaked grains, letting them drain while adding the following to the chia seeds in the bowl: > 1/3 c. coconut palm sugar > 1/4 c. coconut oil, melted > 1/4 c. macadamias (or other favorite nut) > 1 tsp. vanilla > 1/2 tsp. salt > optional: other spices
4. Stir until the mixture is blended, then stir in the drained grains.
5. Add mixture to an oiled 9″x9″ square pan.
6. Bake at 350 degrees for 25 minutes.
7. If a slightly browned top is desired, broil the pan of bars for a few minutes, until golden.
8. Turn oven off, let finish baking with oven off for 25 more minutes. Serve warm or cold.
* To replace rolled oats with steel-cut oats, use half as much (1 c.), letting soak at least a day. Drain, rinse, and even let sit another day if possible. Use as is, or process in a food processor to achieve a softer texture.
You can still order my ebook, SOUP’S ON! But if you want a “peak” at recipes, I’ve posted the following…
Caraway seeds are often added to rye bread, but are a fun flavor to season this dish with too. Potatoes tone down the sweet carrots; colorful red quinoa makes a good garnish. Serves 6-8.
INGREDIENTS
2 lb. carrots, peeled and chopped into discs
2 lb. potatoes, peeled, cubed
1/4 c. virgin olive oil
1/2 tsp. caraway seed
1 1/2 tsp. salt
1/2 tsp. dill weed
Black pepper
Optional: Cooked quinoa and chopped green onions for garnish
PREPARATION
1. Give carrots a head start cooking, as they take a bit longer than potatoes. Simmer about 20 minutes: > 2 lb. carrots, peeled and chopped into discs > boiling water to cover
2. Set 1 c. or so of the cooked carrots aside, if desired. These can be added back into the pureed soup; the slices of carrot will add texture to the otherwise creamy soup.
3. To the remaining cooked carrots in the pot, add and cook until potatoes are tender: > 2 lb. potatoes, peeled, cubed
4. Process the potato/carrot mixture until smooth, using immersion blender or food processor. If using food processor, process lightly, so the potato starch doesn’t get overdeveloped (making the consistency gummy.) To the pureed mixture, blend in: > 1/4 c. virgin olive oil
5. To5ast: > 1/2 tsp. caraway seed
6. Put all ingredients into pot: > Pureed potato/carrot/oil mix > toasted caraway seed > 1 1/2 tsp. salt > 1/2 tsp. dill weed > black pepper > reserved cooked, sliced carrots (optional: “caramelize” the sliced carrots by grilling first, which develops their sweetness)
7. Reheat soup; garnish with: > Cooked red quinoa (optional) > chopped green onions
But before I simplified the recipe, I came up with the one below. It was a good vehicle for the amaranth I had purchased, after hearing how high in complete protein it was. (I didn’t know at the time of purchase, that cooking a real palatable amaranth dish could be challenging… Sigh!) My husband had only been looking out for me, hoping to save me some time in preparing his breakfast. (Yes, we’re a pretty old-school household- I do the cooking, he fixes the car. Etc. It works!)
I admit, I was starting to feel like Leave It to Beaver’s mom. So I decided to make a big batch of my own version of Breakfast Bars; then we would have at least a few days a week where breakfast could be extra fast and easy.
Working with amaranth, an ancient seed/grain, was not especially simple though. After my first attempt, one friend thought it had a weird, green aftertaste. It needed work. So, for the following recipe, I soaked the amaranth for a day, then roasted it, then cooked it, before even adding it to a recipe. Doing a taste test, we decided it was still quite good if I skipped the roasting process, which saved some time.
But grains become more digestible when soaked, and soaking the amaranth helps it to cook through, too, while still retaining a nice texture. It doesn’t take any “work” really, just some planning ahead. Ideally, it gets cooked enough to not seem too hard, but not cooked so much that it’s just a gooey blob. A plus about amaranth: Bonus protein (usable, complete protein).
If you prefer steel-cut oats, that variation is listed below the recipe. This recipe can be easily doubled; this makes about 4-6 servings (which last up to a week, refrigerated, if you don’t eat them first!).
INGREDIENTS
1/2 c. amaranth
1 c. boiling water
2 c. old-fashioned rolled oats (*or 1 c. steel-cut oats; see note at bottom of page)
2 TBS. chia seeds
1/4 c. water
1/2 c. raisins or dates, diced (about 10 dates)
1/3 c. coconut palm sugar
1/4 c. coconut oil
1/4 c. macadamias (or other favorite nut)
1 tsp. vanilla
1/2 tsp. salt
optional: 1 tsp. cinnamon or other spices
PREPARATION
1. Soak amaranth for one day. The following day, rinse, drain, and let sit one more day if there’s time; otherwise, one day’s soaking will do. Use: > 1/2 c. amaranth
2. Also soak the oatmeal, to get rid of extra phytates that can interfere with digestion. Use: > 2 c. old-fashioned rolled oats
3. After a day (or two) of soaking, rinsing, and draining the amaranth, roast the grain. Spread the amaranth on a cookie sheet and roast in a 375 degree oven for 10 minutes. **See note at bottom of page if you’d prefer to pop your amaranth, rather than roast it. It will be crunchier, if you prefer that.
4. Cook amaranth in small pot for 10 minutes or so. To the 1/2 c. soaked, roasted amaranth, add: > 1 c. boiling water
5. While amaranth simmers, prepare other ingredients. Add chia seeds and water to a mixing bowl, letting the chia seeds absorb the liquid, stirring some if necessary. Use: > 2 TBS. chia seeds > 1/4 c. water
6. Rinse soaked oats, then let drain while adding the following to the chia seeds in the bowl: > 1/3 c. coconut palm sugar > 1/4 c. coconut oil, melted > 1/4 c. macadamias (or other favorite nut) > 1 tsp. vanilla > 1/2 tsp. salt > optional: cinnamon or other spices
7. Stir until the mixture is blended, then stir in: > The drained oats > The cooked amaranth (or the popped amaranth, if preferred).
8. Add mixture to an oiled 9″x9″ square pan.
9. Bake at 375 degrees for 25 minutes.
10. If a slightly browned top is desired, broil the pan of bars for a few minutes, until golden.
11. Turn oven off, let finish baking with oven off for 25 more minutes. Serve warm or cold.
* To replace rolled oats with steel-cut oats, use half as much (1 c.). Process the steel-cut oats some, so they’ll cook better. Soak for a day, drain, and rinse.
**To pop amaranth, get an iron pan quite hot, adding a few tablespoons of soaked, drained amaranth at a time, to the pan. Stir constantly, pushing the popped grains to the edge of the pan as more amaranth is added. Continue until all amaranth has been added. Not all of it will pop–that’s OK. Set aside when done. Add to the other ingredients when mixing them all together.
