Danish Wassail

Mmmm.. Danish Wassail.  My mom would make this during the holidays and the house would smell absolutely wonderful.  Her New Year's Day buffet would always offer this wassail along with a delicious cold beverage.  This citrusy hot drink will warm up the coldest days.  

There are lots of different versions of wassail.  This version is my favorite.  It has four spices which many other don't & the combination is not only aromatic, but also delicious.  I used fresh ginger since it was what I had on hand.  Usually I use crystallized ginger.

Danish Wassail

         4 c water                                         juice of 6 lemons OR 6 oz (3/4 c) frozen lemonade
         2 c sugar                                               concentrate
         3 sticks cinnamon                          juice of 10 oranges OR 1-12 oz can frozen orange                           12 whole cloves                                      juice concentrate
         6 allspice berries                            8 c apple cider
        1 piece ginger (crystallized or         lemon slices (opt)
               small fresh peeled piece)

In large stock pan, bring water & sugar to a boil.  Tie spices in cheese cloth, put in sugar water & simmer for 1 hour.  Remove spice bag.  Add juices & garnish with lemon slices.  Serve hot.

Base an be kept in refrigerator & juices added as needed.   
Variation:  Cranberry juice or apricot nectar can be used instead of cider.

 

Jalapeño Popper Appetizer

This appetizer has the delicious taste of the stuffed jalapeno poppers in an easy to make dip/spread.  If you want to increase the hotness, add more of the jalapeno peppers.  I like to bake it rather than microwave it, unless I am just re-heating it.  The oven toasts the bread crumbs that give it a nice crunch.  You can make this a day or two before and refrigerate, then just pop it in the oven to heat.    Enjoy!

Jalapeño Popper Appetizer

         2-8 oz pkg cream cheese, softened               2 oz can diced jalapeño peppers, drained

         1 c mayonnaise                                              1 c grated Parmesan cheese

         4 oz can chopped green chilies, drained        ½ c bread crumbs

Mix cream cheese and mayo in large bowl until smooth.  Stir in green chilies, jalapeño peppers and Parmesan cheese.  Pour into 8” x 8” dish and sprinkle top with bread crumbs.  Bake at 375° for about 30 minutes till bubbly & light brown or microwave on high until hot, about 3 minutes.  Serve with toasted French bread slices, toasted baguette slices or pita chips.

Granny's Shrimp Cocktail

You've probably noticed that some of my favorite recipes are from my mom.  During the holidays my mom made a lot of delicious food and loved to entertain.  So when the holidays come around I long for the wonderful foods she used to make.  This is a tasty appetizer she would make throughout the holidays.  These are even the glasses she would use.  (I miss her.)  You actually drink it and no utensils are needed which makes it convenient when guests are socializing and not sitting down.  It is easy to make and since you make it a day ahead, it is a perfect recipe for entertaining.  Oh, and it's not even loaded with fat.  Enjoy!

Granny's Shrimp Cocktail

            2 qts tomato juice (8 c)                                1 large green pepper, diced

            2-12 oz bottle shrimp cocktail sauce              2 green onions, diced

            2 c fresh salad shrimp                                  ½ c sugar

            4 c celery, diced small                                 1/3 c fresh lemon juice

            2 Tbsp horseradish                                      ¾ tsp garlic salt

            3 Tbsp white wine vinegar                             2 Tsp Worchestershire sauce

Mix together in large bowl or pitcher.  Add salt & pepper to taste if desired.  Chill 24 hours.  Serve in small cups.  Makes about 36-1/2 c servings.  You can cut recipe in half.

Granny's Orange Rolls

I'm sharing my mom's signature recipe:  Orange Rolls!  Her breads were always delicious and the grandkids didn't leave her house without a loaf.   With our boys - that loaf was usually gone before we got home.   Her orange rolls were the epitome of her scrumptious breads.  Ask anyone in the family what their favorite bread of granny's is and the answer will be Orange Rolls!  These do take some time to make (most of it waiting time), but they are well worth it.  Double the recipe and freeze some to use later.

After mixing the yeast mixture, milk mixture (I actually use water because my hubby is lactose intolerant-and it's still delicious) eggs & 1 cup flour, cover & let rise till bubbly.  It only takes 15 to 20 minutes.

 Gradually add the rest of the flour & mix until the dough is smooth - 3 to 5 minutes.  It is a soft dough and should still stick to the sides of the bowl.

 Let rise until double.

Mix the orange rind, sugar & softened butter together.  Mmmm.

Put dough on a floured surface.  It is a soft, sticky dough so keep the flour handy.  Roll out in a rectangle, about 7-8" tall.  Spread the orange butter within 3/4" of the edges.

Roll up lengthwise & cut in 1" slices.  Using a large pizza cutter makes cutting fast & easy.

Place on greased or parchment lined baking pan.  Traditionally orange rolls are placed in muffin tins.  I think my mom finally gave up on that because as the family grew, she didn't have enough muffin tins.  If you do use muffin tins, you may have to cut them smaller because you don't want to fill the tin more than 2/3 full before raising.  You can freeze at this point.  Let rise till double then bake until light brown.  Mix glaze & spread on rolls while warm.  Yum!!!!  Enjoy!

Granny’s Orange Rolls

1 Tbsp dry yeast                                          5 Tbs butter, softened

1 tsp sugar                                                   1/3 c sugar

¼ c warm water                                            grated rind from 1 orange

             1 c milk                                                          

             1 Tbsp butter                                                Orange Glaze:

             ½ c sugar                                                     1 Tbsp butter, melted

             ½ tsp salt                                                      2 Tbsp fresh orange juice

             3 eggs, beaten                                              1 tsp grated rind from orange

             4 c flour                                                        1 c powdered sugar                                            

In small bowl, dissolve yeast &1 tsp sugar in warm water.  In small pan, heat milk, 1 Tbsp butter, sugar and salt until butter is melted.  Cool to lukewarm.  In mixer beat eggs, 1 c flour, yeast mixture & milk mixture.  Cover & let rise until bubbly – 15 to 20 minutes.

Gradually add remaining flour and beat well for 3-5 minutes until dough is smooth.  Cover & let rise until double (1 to 1-1/2 hours). 

In small bowl, mix softened butter, sugar & orange rind.  Roll dough into rectangle only about 7 or 8 inches tall & 1/4'” thick.  Spread with orange butter mixture within 3/4" of edges. Roll lengthwise like cinnamon rolls.  Cut in slices 1“ thick.  Place on greased or parchment lined baking sheets or in greased muffin tins.  If using muffin tins, do not fill more than 2/3 so you may have to slice thinner.  (At this point you can freeze until solid – about 2-3 hours.  Remove from pan and put in freezer zip-lock bags until ready to use.  Use within 3 months.  Place on greased or parchment lined pans and cover until they have thawed and rised until double before cooking - about 3-4 hours.)  Cover and rise until double- about 1 to 1-1/2 hours.  Bake at 375° F. for 15-20 minutes or until light brown. 

Mix Orange Glaze ingredients together in small bowl.  Frost rolls while warm.  Makes about 1-1/2 dozen.  You can double this recipe. 

Classic Turkey Soup

Don't throw out your turkey carcass!  Homemade turkey soup is so good (and healthy!)  This is a classic recipe and you can make changes for your preferences.  Throw in different vegetables if you want, choose which starch you like best.  The spices blend wonderfully and you'll never get a taste like this out of a can!  Also, this soup is cost effective and makes a lot!  Enjoy!

Classic Turkey Soup

            1 turkey carcass                                          1 tsp dried parsley

            4 qts water (16 cups)                                   1 tsp dried basil

            3 fresh sage leaves                                     1 bay leaf

            6 large carrots, sliced                                  ¼ tsp black pepper

            3 stalks celery, sliced                                   ¼ tsp paprika

            1 onion, diced                                              1/2  tsp poultry seasoning

            1 Tbsp Worcestershire sauce                      2 c frozen petite peas         

            1-1/2 tsp salt                                                choice of 1 c rice, barley, potatoes, orzo, 

            ¼ tsp dried thyme                                              quinoa, noodles, or dumplings

Place turkey carcass into large pot & pour in water.  Add sage leaves.  Bring to a boil, reduce heat to a simmer, cover & cook for about 1 hour.  (Use foil to cover if lid won't fit.)  Remove carcass & chop any remaining turkey meat.

Strain broth through a strainer into a large bowl.  Put strained broth back in pot.  Add chopped turkey to broth.  Stir in rest of ingredients except peas, noodles or dumplings.  (Rice, barley, potatoes, orzo or quinoa are added at this point.)  Simmer until vegetables are crisp tender – about 20-30 more minutes.  Add peas and noodles or dumplings (if using).  Cover & cook 10 – 15 minutes until peas are hot and noodles or dumplings are cooked.  Remove bay leaf.  Add salt & pepper to taste & serve.

Pumpkin Bread

Don't you just love all the beautiful colors and wonderful flavors of fall?  Of course fall is the time to use pumpkin and a great quick bread is pumpkin bread.  This recipe has a combination of delicious spices that not only taste wonderful, but fills your house with an incredible aroma!  It is very quick and easy to make, but just plan for the baking which takes a little while.  

You can cook it in regular size bread pans, muffin tins or mini loafs.  Just make sure you adjust the time.  You want the toothpick to come out almost clean - not gooey, but just a few crumbs.  Adding chocolate chips makes it almost into a dessert bread - very yummy.

Let it cool about 5 minutes in the pan, gently loosen sides with a knife to help it come out, and place on a cookie rack to cool.  Usually we can't wait long enough to let it cool completely before cutting because the smell just begs you to take a taste!  Enjoy!

Pumpkin Bread

1 ¾  c pumpkin puree (15 oz can)         1 ½ tsp salt  

4 eggs                                                    1 Tbsp cinnamon

½ c oil                                                     ¼  tsp ginger

½ c applesauce                                      ¼ tsp pumpkin spice

½ c brown sugar                                     ½ tsp cloves

             1 ½ c sugar                                            1 tsp nutmeg

             1 tsp vanilla                                            1 c walnuts or pecans, chopped (opt)

             3 ½ c flour                                              1 c semi-sweet or dark chocolate chips (opt)

             2 tsp soda     

Preheat oven to 350° F.  Grease 2 loaf pans or muffin tins. (Makes about 24 muffins.  Fill about 1/2 full.)                                 

In large bowl, mix together wet ingredients & sugars.  Stir until smooth.  In medium bowl, mix flour, soda, salt & spices and stir to combine.   Gradually add dry ingredients to pumpkin mix, being careful not to over mix.   Stir 1 tsp flour into nuts & chips if adding to keep them from sinking.  Pour into prepared pans and bake 50–60 minutes until toothpick comes out with a few crumbs.  Muffins cook for 35-40 minutes.  Do not over bake.   

Cranberry Salsa

I am a BIG fan of salsas, so I love trying all different kinds.  And don't think you just have to use salsas with chips - depending on what kind they are, you can put them on eggs, veggies, fish, meats and even desserts.  This cranberry salsa is such a delightful change from tomato based salsas.  It is has a beautiful color for fall season and the Christmas holidays.  Of course it would be great with turkey!  Now is the season for cranberries, so buy a whole bunch and freeze some before the cranberry season is over.
 

Use a food processor and put all ingredients in except for sugar & juice.  I just cut off the top of the cilantro and throw it in - stems and all. 

 Pulse in short bursts until the salsa is in small pieces.  Don't turn it into mush!  Spoon into a bowl and stir in sugar & juice.  Refrigerate until ready to serve.  Enjoy!

Cranberry Salsa

12 oz bag cranberries (about 3-1/2 cups - can also use frozen)           

5 slices jalpeño pepper (without seeds for mild, add more for spicy)

1 granny smith apple, cored & cut in chunks          1 tsp grated lime zest

½ lg red pepper, cut in chunks                                ½ c sugar

½ med red onion, cut in chunks                              ½ c apple juice

½ bunch fresh cilantro (less if desired)

Put all ingredients in food processor except sugar & juice.   Pulse until ingredients are in small pieces.  Stir in sugar and juice.  Refrigerate until serving.  Serve with tortilla chips, Fritos, or on turkey.  Make a cream cheese appetizer by spreading soft cream cheese on a plate and then spoon the salsa over the top.  Serve with crackers like wheat thins, triscuts, club crackers or similar crackers.  Makes about 4 cups.

Pumpkin Leek Soup

Fall time always makes me think of soups, and I'm sharing my number one favorite!  It probably isn't one I would have tried on my own, even though it sounded interesting.  I first tried it when my sister made it for a family craft night a few years ago and I fell in love!  She got it from a small restaurant in Salt Lake and it is now a favorite of my family (other than my husband who can't eat dairy - he is really missing out!)  It is quite easy to make.  Serve with a crisp salad and crusty bread for a delicious meal.  Enjoy!

Pumpkin Leek Soup

              4 Tbsp butter                                                       ¼ tsp white pepper

            2 lg leeks, white part only, cleaned                      2 c pumpkin purée

               and thinly sliced                                                4 c chicken broth

            2 tsp dried thyme                                                 2 Tbsp brown sugar

            ½ tsp nutmeg                                                       1-1/2 c half-and-half

            1 tsp salt

           

            Garnish: 

            dollops of sour cream                                   grated Monterey Jack or white Cheddar

            chopped fresh chive                                        cheese

In large saucepan, heat butter and sauté leeks for 8-10 minutes on low heat, stirring often.  Leeks should be soft and lightly golden.  Add thyme, nutmeg, salt, white pepper, pumpkin, chicken broth and brown sugar.  Stir, cover and simmer for 15 minutes.  Taste for seasoning.  Add half-and-half and simmer another 10 minutes.  Serve with sour cream, fresh chopped chives and/or grated cheese on top.  Serves 6-8.

Kentucky Peach Cobbler

Kentucky Peach Cobbler was one of the favorite desserts my mom made when we were growing up!  We had peach trees and I loved the fall when we got to enjoy peach cobbler and peach ice cream (look under desserts, Granny's Homemade Fruit Ice Cream for the peach variation...yummy!)  Even canning peaches was (kind of) enjoyable.  Lots of good times together.  I'm apologizing in advance for some of the pictures.  They didn't turn out really well - sorry.  I'll see if I can get some hints from my daughter-in-law who is a professional photographer and is coming to visit tomorrow.  Can't wait to see her, my son and my cute little granddaughter!   

Ok, so you probably know the quick way to peel peaches, but just in case you haven't tried this, put peaches in a pan of simmering water for about 15 seconds.  

Remove with slotted spoon or tongs.

Let cool a few seconds or put under cool water and rub peach with fingers and voila!  

The skin comes right off.

Slice the peaches and cover with the sugar.  Set aside.  

Bad picture, but you get the idea.  Put butter in a 9" pan (I doubled my recipe in a 9" x 13" pan because we love this!) and melt butter in the oven or in the microwave.

Combine the remaining ingredients to make the batter.  It will be thin.

Another bad picture...spoon the batter over the butter.  Do Not Stir!

Carefully add the peaches on top and again, Do Not Stir!

Bake about 1 hour until the top is light brown.  I like the edges best because they are nice and crispy.  Serve with ice cream if desired.  Mmmm...enjoy!

Kentucky Peach Cobbler

2 c fresh sliced peaches (or frozen)              2 tsp baking powder

1 c sugar                                                       ½ tsp salt

½ c butter (no substitute)                              1/4 tsp cinnamon

1 c flour                                                         sprinkle nutmeg

 ¾ c sugar                                                     3/4 c milk

Preheat oven to 375º F.  Slice peaches into bowl and cover with 1 c sugar; set aside.  In 9” square pan, melt butter and let cool.  Make a batter from remaining ingredients.  Batter will be thin.  Spoon carefully over melted butter.  Do not stir!  Gently add peaches.  Do not stir!  Bake about 1 hour at 375º  F. until top is light brown.  Can serve with vanilla or peach ice cream.  Blackberries, apples or cherries may be used instead of peaches.

 

Utah Quilt Fest 2012

The Utah Quilt Fest was held in St. George this year, and as usual, was a wonderful event.  I have taken pictures of some quilts in the quilt show and some quilts from 2 of the national teachers and a collection from a fabulous Utah quilter which I will post later.  For now, enjoy the fabulous quilts from the quilt show!

This is by Annie Unrein entitled "My Bed is Like a Little Boat".  It was made as a challenge quilt.  Look at the rules below.  I am so impressed with her creativity and interpretation!

A stunning variation of the New York Beauty by Kaye Evans.

Isn't this a fun quilt, with fantastic quilting by Lea Hardee.

"Bali Wedding Star" by Barbara Walsh.  Gorgeous!

"Autumn Birches" by Sue Gilgen.  Someday I'd like to learn how to do landscapes.  

Amazing work.

"Cinco de Mayo" by Lorna Toone.

A close up of the appliqué border and beautiful hand quilting.

"Primitive Sampler" by Karen Martindale, quilted by Carmen Geddes.

"Dandilions Yellow" by Kaye Evans, quilted by Sue McCarty.  A cute story was posted with this quilt.  It was inspired by her 2 young grandsons who picked bouquets for their mothers.  The oldest bearing flowers and the youngest bringing the stems.

"Halloween Baltimore" by Pat Peters.

Close up of the center block.

Love the bat border and the wonderful hand quilting.

Another quilt by Pat Peters called "Christmas Baltimore".

Closer look of one of the blocks.

Holly border and again, amazing hand quilting.

"Leap of Faith" by Judie Weiss

Close up of the 3 dimensional flowers in the flyinggeese.  Very creative!

"Daisy" by Patti VanOordt and Cory Allender

"Aunt Millie's Garden" by Cathie Purdy

Love the quilting with the yellow thread.

Close up of one of the blocks.  Great use of color!

Hope you enjoyed this look at the quit show.