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When life gives you 20 bags of frozen fruits…….

April 2, 2012 //
0

I got sick of the bags of frozen fruit in my freezer falling on my toes.
Time stop hoarding them and make something with them!

bags of fruit

I had bags of Watermelon, Strawberries, Colorado Peaches, Plums, Bananas, a few Blueberries and who knows what else! Some had measurements, and I put those bags of fruit back in. Those are for Jam! The rest, went into my old trusty Blender.

fruit in blender

I added some Apple Juice and some local Burbach’s Dairy Grape Juice just to loosen it up. I didn’t add anything else. Just frozen  fruit and juice.

Blend

adding juice

It blended up like a dream! We like it thick, so we used spoons. The secret to a “creamy” texture is the frozen Bananas.

in a cup

Next time, I’m adding Vodka!

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Categories In the Kitchen, Recipes at Red Mittens

CrockPotStock

January 19, 2012 //
8

Pulled out my CrockPots today for 2 reasons.

1….I need to make Stock. I use homemade stock ALL the time and I’ve run out. I also have 243 bags of little bits of vegetables in my freezer that keep falling out on my toes.

2…I entered a contest on Facebook to win some OXO tools (my favorite. FAVORITE!) and also a CrockPot.

(What is the difference between a CrockPot and a SlowCooker?)

I normally use the recipe from Cooks Illustrated, but today I used a recipe from a new iPhone App I just bought. It’s Mark Bittman’s recipe.

Cut the vegetables into small pieces and saute them in a big stock pot or pan if using a CrockPot.

Double the quantities here if you want to make enough stock to freeze. ( I did)

ingredients

2 tablespoons extra virgin olive oil
2 carrots, sliced
1 onion, quartered (don’t bother to peel)
1 potato, sliced
1 celery stalk, chopped
2 or 3 cloves garlic (don’t bother to peel)
5 to 10 white mushrooms, halved or sliced
10 to 20 parsley stems or stems with leaves
2 tablespoons soy sauce
Salt and freshly ground black pepper

I added some Kale, Parsnip and Tomatoes I had in the freezer.
Brown the carrots, onion, potato, celery, garlic, and mushrooms. Cook without stirring for about 5 minutes, then stir once or twice and cook until the vegetables begin to brown.

Put into CrockPot with the remaining ingredients and about 14 cups of water.
I seperated this into TWO different CrockPots.

CrockPotsWithStock

Let it go until done! Taste and see if it is like a “stock” and not a “soup”.
I don’t add much salt and pepper when done because I use this stock as an “ingredient” in my recipes.

When done, Strain the Stock and discard the Veggies. Package however you plan to use the stock and freeze. Some people use Ice Cube Trays or 1 cup measures in Freezer zip lock bags.

UPDATE

I’m not all that happy with this CrockPotStock method. It took too long and was not a “satisfactory” cooking experience for me.
It also didn’t tast all that great. I’m sure it will be better than water in recipes, but still…..
I prefer the stovetop method, where the veggies are browned more and it cooks a little faster.

CrockPotStockNotHot

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Categories In the Kitchen, Recipes at Red Mittens

Cinnamon Rolls

January 3, 2012 //
0

I make Cinnamon Rolls at LEAST once a week. My son loves them. Loves. Them.
My recipe uses the Bread Machine to do all the work.
Dough from Bread machine

Cinnamon Rolls

1 1/3 C. Milk
2 1/2 T. Butter
2 Eggs
3 T. Sugar
1 t. Salt
3 1/2 to 4 Cups Flour (I use a combo of Bread/All Purpose/White Wheat
2 1/2 t. Yeast

Place ingredients in bread machine in the order recommended by the instruction manual and use the DOUGH cycle.
Frankly, I do stand there and watch it mix, adjusting the flour. I add 3 cups at once, then add the last cup a bit at a time.

Filling

I use King Arthur Flour Cinnamon Roll Filling.
You could also spread 1 T. Milk or Cram on the rolled out dough and sprinkle with cinnamon sugar mixture. My favorite is Penzy’s Cinnamon Vanilla Sugar mixture.
Roll the dough Jelly-Roll style and cut into slices.
Put into a greased pan and let rise until doubled…..maybe about 40 minutes.
Bake at 375* for about 20 minutes.

Icing

I use about 1/2 Cup Powdered Sugar and some milk or cream and mix until smooth.
Glaze when warm.

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Categories Recipes at Red Mittens

Is It time for Pie? pie

December 15, 2011 //
1

I know the recipe by heart and I change it almost every time I make it.
This is MY pie.
I don’t know when I started making it, but the maker is always me.
Every season.
And when I make it…I change it…improve it….update it….but never stray from the star ingredient….the Colorado Peach.

Colorado Peaches

My father-in-law starts talking about it around the 4th of July.
“Is It Time for Pie yet?”
He gets his own pie. Every season. He expects it.

It is always time for pie. But MY pie only happens when those peaches are perfectly ready.

This pie, MY pie, uses Colorado Peaches and ONLY Colorado Peaches.
No other peach will do. It is a perfectly persnickety peach pie.
It can only be made for a few weeks at the end of summer.
It doesn’t keep. It is best to share the pie with friends because the whole pie has to be eaten…or it gets soggy, mushy and icky.
No leftovers. No saving. No eating later.

Since it is labor intensive to make and then quickly eaten, some may think it not worth the effort.
But this Pie of Mine made with Colorado Peaches, sugar, peach essence and love, is worth it.

Life…like Pie…timed at the peak of ripeness and readiness, mixed with quality ingredients and love, yields success every time.

Wash and Peel 4-6 Colorado Peaches, reserving the peels.
Put about a cup of peels in a small saucepan with 1 cup of water, and boil until the water becomes essence of peach peels. Remove peels and cool.
Cut up and crush the peaches and place in a large saucepan. I crush the peaches with both of my hands, squishing them between my fingers.

Peaches In a Pot

In a large saucepan, combine
4-6 Colorado Peaches, peeled and crushed
1 C. Sugar
1/2 C. of the Peach Essence Water or plain water
3 T. Cornstarch
1 T. Butter

Peel and Crush 4-6 Colorado Peaches. Add Sugar, Peach Peel Essence or Water and Cornstarch in saucepan and bring to a boil. Stir and cook until thick. Stir in 1 T. Butter. Set aside to cool a bit.

Blind bake a pie shell and let cool.
I use a Pillsbury Pie Crust in the red box from the dairy case. The story is about the peaches, not the crust.

Peaches In Pie Shell

Peel and Slice 4 or more peaches to fill your pie shell.
Then cover with the almost cool Peach Sauce and let cool in the refrigerator until it is firmed up.

Sauce Over Peaches

Slice into 6 pieces.
Sit down. Take a bit and eat with pleasure.

Colorado P each Pie

So there it is in a PieShell.
Choose your ingredients wisely and in their own season.
Tinker with the recipe, adding and changing as needed.
Don’t save for a better time. Enjoy now!

Pie Montage

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Categories Contests, Recipes at Red Mittens

My Oatmeal Crisps

December 8, 2011 //
0

I’ve been making these Oatmeal Crisp Cookies since about 6th grade. That’s a long time…..
cookie Mixer collage

I recently entered them in a contest sponsored by the Omaha World Herald newspaper.
I would really appreciate a vote!

Here’s my recipe!

Oatmeal Crisps

1 C. Butter
1 C. Brown Sugar
1 C. White Sugar
2 Eggs
1 t. Baking Soda
1 t. Salt
1 t. Vanilla
1 1/2 C. Flour
3 C. Oatmeal

Oatmeal Cookies on sheet

Cream Butter and Sugars. Add eggs and beat well.
Add dry ingredients and Mix until blended.
Form cookie dough into 1-2 “logs” and wrap in parchment paper.
Refrigerate for several hours or several days.
Slice and Bake at 350* for 10-12 minutes.
I sprinkle Cinnamon and Sugar or Colored Sugars on the tops before baking.
Makes about 5 dozen.

Oatmeal Cookie Dough Log

Oatmeal Cookies Make Great Gifts

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