Every now and then I make two much juice so that is when I turn to making sorbet. Sorbets are easy to make but take time to freeze unless you have a ice cream maker. Either way they are a wonderful treat. A few simple steps and you can turn any fruit into the perfect sorbet.
- 2 cups water
- 1 1/2 cups sugar
- small pinch salt
- 2 cups blood orange juice
- Bring sugar and water to a boil.
- Boil for 1 minute and remove from heat.
- Stir in juice and salt.
- Refrigerate 3 hours or over night.
- Pour into ice cream maker and follow your ice cream makers instructions.
- If you do not have a ice cream maker pour into shallow stainless steel pan and freeze for 3 hours.
- Scrape frozen mixture and return to freeze.
- Let freeze for 7-8 hours and then serve.
You can use any fruit you like to in this recipe. Try mixing a couple different types of fruit for a special blend.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens
One of my first Christmas memories with my then-new-boyfriend 10 years ago (now he’s my fabulous husband) was experiencing some of his deeply rooted family food traditions with his parents. Norweigan Sweet soup. Spritz cookies. Norwegian Krumkake. These foods have come to mean the holidays for me, and are things I look forward to eating every year around Thanksgiving and Christmas, as do my children. Growing up, I had a couple of family recipes that got handed down, but there was not really something we ate and made every year that had historical significance, so these traditions from my husband’s family have come to be a treasured part of my holidays. What traditional foods do you eat around the holidays?
To start our Thanksgiving this year, we had Sweet Soup and Swedish pancakes for breakfast. The sweet fruity goodness of the soup warms me heart and my belly! Continue reading “Norwegian Sweet Soup– and family traditions!”
Do you have too many apples right now? Well one good way to use those fantastic bountiful basket apples is to make Fried Apple Pies. This may seem like such a lot of work but when you have company stop by you can take them out of the freezer, fry them and in a few minutes everyone will be happy. Serve with ice cream or for adults a little rum hard sauce is fantastic. I always keep them in the freezer along with peach and cherry filled pies.
Continue reading “Fried Apple Pie”
- 3- 4 pounds assorted apples
- 1/3 cup lemon juice
- 1 ½ - 2 cups sugar
- 1/3 cup flour
- 4 tablespoons ground cinnamon
- 1 teaspoon salt
- 4 tablespoons butter
- 2 teaspoon vanilla
- Put 1 inch of water in a large pan
- Add lemon juice
- Peel, core, slice apples and add to pan
- Add sugar, salt, flour and cinnamon
- Cook on medium until tender, about 2 hours
- Add butter and vanilla
- Put in container, cool, and refrigerate over night
- In the morning make your favorite pie crust recipe, or use store bought.
- Roll small amount of crust into small circle, add filling, seal, poke holes in top of each pie and place on lightly greased cookie sheet.
- Continue until all the filling is used. Freeze the pies solid, then put into freezer safe container for later use.
- When ready to use the pies take out of freezer and deep fry at 365 degrees until crisp and golden brown.
Sprinkle with cinnamon sugar and serve with ice cream. For an adult treat make rum hard sauce to pour over them.
To get even sized pie crust portions try using a cookie scoop with the dough.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens
This year there are pumpkins everywhere. How I love the smell of pumpkin cooking and wish it would last throughout the year. Here is one way I get my pumpkin fix for the rest of the year. I make Pumpkin chips and pumpkin powder. My dehydrator is a good friend that I often use with my bountiful baskets produce. There is nothing easier than drying fruits and vegetables for later use. You don’t even need a dehydrator as the oven on its lowest setting works fine.
Continue reading “Oh My So Much Pumpkin”
This week we received fennel, red pears and apples in our baskets. I decided to try a more autumnal version of fresh fennel slaw by making an apple cider vinaigrette to dress it. It came together rather quickly and only needed to rest for 30 minutes for the flavors to meld. I would imagine this would be a wonderful side dish to roasted pork loin, pork chop or to top a pulled pork sandwich.
Continue reading “Autumn Fennel Slaw”
I keep a huge bowl of salad in my fridge at all times. I love to be able to serve my family a fresh and delicious salad with our dinners. Unfortunately the big kid (read: my significant other) isn’t an eager salad eater so I always keep a dressing on hand that will appease him. I just knew that if I could concoct a tasty hatch chile dressing, I would have a willing salad eater this week.
My 5 year old daughter and I put this together (she operated the blender and poured in the measured ingredients). Once it was done, she couldn’t get enough of it! After I poured the dressing into my snazzy dressing bottle, she licked the dressing out of the blender and I hope you will too (don’t worry, we won’t judge).
Continue reading ““Lick the Blender Clean” Hatch Chile Dressing”
I love to share my fennel recipes because fennel is one of those things that gets a lot of confused looks at pickup. I think that fennel is especially yummy in Italian recipes so I whipped up this soup on a recently fall evening. As soon as weather gets cooler AT ALL, I fully embrace it. Considering I live in Central Texas, these “fall days” are sparse but glorious. This came together really quickly, so it worked well at my house on a week night.
Continue reading “Fennel, Tomato and Sausage Soup”
I found myself trading avocados a couple baskets ago for some extra carrots. Not realizing at the time I had 2 one pound bags already. Now what can I do with them???? I know carrot chips. There is nothing like homemade chips of any kind and carrots are one of my favorites. You can do sweet or spicy, hot or just plain salted. Really anything goes with carrot chips so let your imagination fly. And no one needs to know they are healthy. Continue reading “Chipping, carrots that is!”
The making of raisins is a wonderful journey. For me there is no better way to show my love for family and friends then by cooking for them. These raisins are just another way for me to do that. I first started by doing a vinegar water wash of the grapes with a good rinse and dry. Then let the grapes sit on the trays for a hour so they don’t add moisture to the dehydrator. The hardest part was making sure the little stems were removed on all of the grapes. What I did find is that after drying if you missed any they stood out and you could remove them at that time. Each dehydrator is different so times will be to. Mine took 48 hours on at 145 degrees and 14 hours at 125 degrees. Every few hours I rotated the trays and stirred around the grapes on each tray.
Continue reading “Adventure into making raisins”
This soup has been haunting me for just over 25 years. I first had it when I was working night shifts at a large hospital in the Midwest. How often can you say you look forward to hospital food? It has taken me a few years but I have finally duplicated it! Its nutty, sweet, tangy and just a bit of heat at the finish. I hope that you enjoy it as much as I do!
Continue reading “Swiss Onion Soup…move over Frenchy!”