Raw Cranberry Relish Ocean Spray

Ingredients

1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
3/4-1 cup sugar

Directions

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer. 

Makes about 3 cups. 

NOTE: May also be prepared in a food grinder.

Per Serving: (1/4 cup) Cal. 67 (3% DV), Fat Cal. 0, Pro. 0g (0% DV), Carb. 17g (5% DV), Fat 0g (0% DV), Chol. 0mg (0% DV), Sod. 0mg (0% DV), Vit. A 4RE (0% DV), Vit. C 10mg (16% DV), Vit. E 0mg (0% DV), Calcium 6mg (0% DV), Folate 4Ug (0% DV), Zinc 0mg (0% DV), Pot. 40mg (1% DV), Dietary Exchange: Fruit 1

I used frozen cranberries. I froze part ofthe slightly frozen relish for later consumption.

Thanksgiving 2016

Before

Orange you looking at me?

Kira's last Thanksgiving

Halloween Happenings

Harvest Roundup!

Crunchy Coleslaw

1-1/2 heads green cabbage, quartered, cored, shredded
4 ribs of celery, diced
2 red bell peppers, diced
1 medium red onion, diced (optional)
1/4 cup each: fresh chives, dill, parsley minced
1/2 cup olive oil
1/4 cup honey
1/4 cup white wine vinegar
1 teaspoon salt
pepper (optional)

Put cabbage, celery, peppers, onion, chives, dill and parsely in huge bowl.

Combine oil, honey, vinegar, salt and pepper to taste in a smal jar. Cover and shake until mixed. Pour over the cabbage mix. Toss well. Refrigerate at least 2 hours. Toss again, taste and adjust seasonings to your likes.

Happy Birthday Randy

Happy Anniversary!

Randy and Mari sitting in a tree k I S S I N G !  First comes love then comes marriage then comes grands in a baby carriage!
Happy 5th anniversary to the one I love.

Spring Break 2016 Morton Arboretum

Randy under the spreading  ancient tree. Oh how happy he will be! Under the spreading ancient tree.

Easter Lambs 2016

He is risen! 

Mrs. Fields Cookies

These are always  a hit with Randy and Dave. You can find the recipe in October 2014.

Banana Breads

I went a little crazy with the banana breads. I made one last night with a little wheat germ addition to a combination of recipes from Betty Crocker and from What's Cookin at the Cooper Clinic.
Next I made a version with lemon peel and a small amount of lemon juice poured onto the brown bananas. Banana bread is pretty friendly to being manipulated.

English Muffin Toasting Bread

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 tablespoon instant yeast
• 1 cup milk
• 1/4 cup water
• 2 tablespoons vegetable oil or olive oil
• cornmeal, to sprinkle in pan

• Instructions

  1. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.
  2. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
  3. Pour the hot liquid over the dry ingredients in the mixing bowl.
  4. Beat at high speed for 1 minute. The dough will be very soft.
  5. Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.
  6. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
  7. Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
  8. Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F.
  9. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
  10. Yield: 1 loaf.

Jelly Roll Belly Cake

This is a Betty Crocker classic recipe. The filling is lemon. I had a lot of lemons left after peeling their skins off for Limoncello. It is a fat free dessert!

It got moister after sitting for a day in the refrigerator.
The red one is raspberry preserves. I rolled it the wrong way! But you could get a lot more servings out of it or just a small test taste piece if you are offering lots of different desserts. Either way you can't go wrong.

Jelly Roll

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
  About 2/3 cup jelly or jam
  Powdered sugar

Heat oven to 375. Line jelly roll pan. 15 1/2 by 10 1/2 by 1" with foil or parchment paper or waxed paper.
Grease bottom.
Beat eggs on high speed until very thick and lemon colored. 5 minutes.
Beat in granulated sugar slowly.
Add vanilla and water.
Gradually add flour, baking powder and salt until batter is smooth. Pour into pan.
Bake 12-15 minutes. Immediately loosen cake from edges of pan: invert on a towel that has been sprinkled with confectioners sugar. Carefully peel off the foil or wax paper or parchment. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake, remove towel. Beat jelly slightly with fork to soften. Spread over cake. Roll up cake and sprinkle with powdered sugar.
10 servings: 205 calories per serving.

Lemon Filling

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired

Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; remove from heat. Stir in butter and lemon peel until butter is melted. Stir in lemon juice and food color. Press plastic wrap onto filling. Refrigerate until set, at least two hours.

Happy Birthday Cain

He's saying,"Yummy cupcake grandma!"
 A perfect size for a one year old boy.
May the dear Lord bless you!