Hockey Pucks

Recently a couple of friends and I had a baking day to get ready for Christmas.  In doing so I think we all collectively kept sugar companies in the green for the year.  This is the second year we've done this and we usually make one or two items, and then share a little of what ever we made with everyone else.  Basically we come home with a large assortment of baked and candied goodness.

I think that we each try to do one thing baked in the oven and one thing that does not require any oven time just so everyone else has a chance to use the oven.  In my preparation for this day I scanned all of my old cookbooks that I got from the town I'm from.  I picked this recipe from one called "Breaking Bread" from St. Mary's, St. Margaret's, and St. William's.  My gramma and aunt and other family members, along with many neighbors I've known my whole life have recipes in this book.  It's one of my favorites.  It makes me homesick too.

When I was making these candies I was thinking that all of the ingredients seems yummy but I wasn't sure how they'd all be together in one bite.  I was actually most hesitant about coating the Ritz cracker with chocolate....I have no idea why since I've coated saltine crackers with chocolate and they are delicious.  Much to my relief, these little things are wonderful.  The Ritz cracker adds the salt that we all love with the chocolate.  The peanut butter marshmallow cream inside is perfect.  It's not so strong that all you're tasting is peanut butter but it's perfect paired with the crunchy salty cracker and chocolate.

This would be a great treat that your kids can help you make.

Hockey Pucks
Recipe from Gertrude O'Connor from the "Breaking Bread" cookbook 

Ingredients

• 1 cup creamy peanut butter
• 7 oz marshmallow cream
• 1 box (4 rolls) Ritz crackers
• 1 1/2 package chocolate flavored bark
• 1 package milk chocolate chip's
• 1/2 block gulf wax or 1/3 cup shortening (optional)

Directions

1. Mix the peanut butter and marshmallow cream together in a medium bowl.  You can microwave briefly (30 seconds) if you need to soften up the mixture enough to combine. 
2. Spread the peanut butter mixture between two crackers and sandwich together.  Freeze for about 30 minutes.  (I didn't freeze mine and they were OK, I think the chocolate shell will be more firm if you freeze the crackers first).
3. In a medium microwave safe bowl, combine the two chocolates and the gulf wax or shortening if you are using it.  Melt in 1 minute increments until smooth and lump free. 
4. Dip the frozen sandwiched crackers into the chocolate mixture, use a fork to pull the cracker out of the chocolate and scrape off the bottom with another utensil so you have less chocolate dripping off the cracker.  Place the dipped cracker sandwich onto wax paper until the chocolate has set and is no longer soft to the touch. 

Panettone

I've discovered recently that finding Panettone in stores is getting harder and harder.  I bought some that I loved at Trader Joe's and then when I went back they were sold out.  I was heart broken because it was really good.  What's a girl to do right? Make your own that's what!  

This was my first attempt at making this type of bread and I thought it turned out really nice and flavorful.  I wish I had of gotten the fruit worked throughout the bread more then I did but it was still yummy.  

From what I've read, it's pretty difficult to make "authentic" Panettone.  I've read things stating that some of them are baked upside-down to more reasonable things like the flour has to be warm and you need a special paper that will allow the bread to rise very tall like the store bought versions, not to mention the amount of time it takes to mix it in order to get the proper distribution of the fruit.  

Basically I'm trying to say that this bread that I made here is much easier then all that.  It's not exactly the same as the store bought kind but it's good and it's available in your very own kitchen. 

I used candied orange peel because I'm a rebel like that.

This is active yeast, it's all foamy and stuff.

This is a dough ball, no fruit has been added yet. This is before the first rise cycle.

After the first rise cycle, before the fruit is added.

After the fruit is added, before the second rise cycle.

Ready to bake, see the fruit in there?

Right out of the oven.  Looks good, smells amazing.  It has a citrus smell because of the fruit and zest added.

This is a moist cake that is light and airy and full of bites of fruit.  I've heard of some people making a baked french toast out of this and I'm dying to try it.

Panettone

Recipe modified from AllRecipes.com

Ingredients

• 1 package active dry yeast
• 1 cup water, warm (110 degree's F)
• 1/4 cup white sugar
• 2 eggs
• 1/2 cup low-fat vanilla yogurt or plain yogurt. 
• 1 tsp vanilla extract
• 1 Tbsp grated orange zest
• 1/4 tsp salt
• 4 cups all-purpose flour, plus more for kneading
• 1/4 cup candied orange peel
• 1/4 cup raisins
• 1 Tbsp confectioners' sugar
• 1 Tbsp melted butter (optional)

Cooking Directions

1. In a small bowl combine the water, yeast and sugar. Let sit for 10 minutes or until foamy.
2. In the bowl of your stand mixer add the eggs, vanilla, yogurt and salt. mix well. Pour in the yeast mixture.
3. Slowly add the flour 1/2 cup at a time until the dough forms into a manageable ball. Dump the dough onto a well floured surface and knead for 5-10 minutes. Keep adding flour to keep it from getting sticky. You might need to add up to 1 more cup of flour.
4. Spray a large bowl with non-stick cooking spray and then form the dough into a ball. Place the dough into the bowl and cover with plastic wrap. Let rise in a warm place for about an hour until doubled in size.
5. Use a small bowl to combine the raisins and candied orange peel and mix in 1 Tbsp of confectioners' sugar. Make sure they are well covered.
6. When the dough has doubled in size, dump onto a well floured surface and knead in the raisins and candied orange peel. Form the dough into a ball.
7. Spray a 8 inch (I used a 9 inch) round cake pan with non-stick spray and put the dough ball into it. Cover with a clean towel and let rise for another 30 minutes. The dough will rise over the edges of the pan.
8. Preheat the oven to 350 degrees.
9. Brush the dough with melted butter if desired and bake for 45 minutes. The dough should look golden brown and a toothpick inserted in the middle should come out clean.

Cranberry-Orange Vodka

Looking for a yummy New Years Eve cocktail? I have one! Now is the time to make this yummy drink because it does need to sit for a week but after that you're going to have a really delicious drink mixer.  I made some a week ago and just tried it last night and was very pleased with the fruity taste.  

It's so easy to put together and would be yummy next to the pool this summer too.  You should run out and put some cranberries in your freezer for just such an occasion. Or make some up now and just store it till July...

The flavors made me of the cranberry sauce I've made for Thanksgiving the last two years and my husband and I both love.  Very seasonal!  You can really taste the orange and the color is a beautiful red with sparkles from the club soda I used. 

Peel two oranges and place the peels in some large mason jars.

Pour a 750 ml of vodka over the top.

Cook the cranberries, sugar and vanilla on the stove and then let cool.

Now add the cooled cranberry mixture evenly between the two mason jars.  Now seal them up with lids and let them sit for a week.

Strain the mixture and toss the cranberries and orange peel.  Refrigerate the vodka and when you're ready to serve, pour two ounces into a glass with lots of ice.  Top off with club soda or tonic water and add a lime for garnish.

Enjoy!

Cranberry-Orange Vodka
Recipe from The Food Network

Ingredients

• 1 pound fresh or frozen cranberries
• 1 cup sugar
• 2 tsp vanilla extract or 1 vanilla bean split
• 2 oranges, peels cut into 2 inch strips
• 1 bottle vodka (750 ml)
• Tonic water or club soda
• lime slices for garnish

Directions

1. In two large mason jars with lids, add the orange peels and pour the vodka on top. 
2. Use a medium sized saucepan and add the cranberries, sugar and vanilla and cook over medium heat until the cranberries have popped.  About 5 minutes or so. 
3. Let the cranberry mixture cool. 
4. When the cranberry mixture is cool add it to the vodka and orange slices and then cover with an airtight lid and let sit for 1 week. 
5. After a week, strain the vodka and pour into a clear container with a lid.  
6. Store in the refrigerator. 
7. When ready to serve, pour 2 ounces of the cranberry-orange vodka in a glass with ice and top with tonic water and a fresh lime slice for garnish. 

PW's Salisbury Steak

This has got to be one of my favorite meals.  I've made another Salisbury Steak recipe here and I thought I'd never find another one as good.  I was mistaken.  This one is as good and possibly even better.  I'm not sure, I might have to try them side by side one time just to get a good comparison.  What I like about this recipe is that I don't have to have any dry soup mix on hand.  So I'm more likely to make this one on a whim then the other one.
My husband thinks he likes this one slightly more also. I think my daughter also gave this a try and actually chewed and swallowed it (baby steps).
If you're looking for a nice warm meal to get you all cozy then this is it.  Don't forget the mashed potatoes!

Recipe from The Pioneer Woman

Meat

• 1 1/2 pounds ground beef
• 1/2 cup seasoned bread crumbs
• 2 tsp dry mustard
• 1 cube beef bouillon, crushed (or granules)
• 4 dashes Worcestershire Sauce
• 1 Tbsp Ketchup
• Salt and Pepper
• 1 Tbsp oil (for the pan, for frying)
• 1 Tbsp butter (for the pan, for frying)

Gravy

• 1 whole onion, halved and sliced thinly (half moon) or diced. 
• 2 cups beef broth
• 4 dashes Worcestershire Sauce
• 1 Tbsp Ketchup
• 1 tsp corn starch mixed with a little beef broth to form a paste
• Salt and Pepper to taste

Instructions

1. Mix all of the meat ingredients together (minus the oil and butter) and make sure the ingredients are well distributed.  Form the hamburger into even sized portions of either 4 or 6 patties. 
2. Heat the oil and butter in a large frying pan and add the meat, cook at about medium high heat. 
3. Cook until the meat is no longer pink inside and then remove to a plate.  Discard any grease leftover in the pan. 
4. Turn the heat down to medium and add the onion.  Let the onion cook until golden brown and slightly softened. 
5. Add the beef broth, Worcestershire and Ketchup. Stir and heat to reduce. 
6. Add the cornstarch mixture and let thicken, then add the burger patties back into the pan to heat through.  Pour some of the sauce over the top of the patties and serve when hot. 

Marshmallow Caramel Popcorn

 I think I've mentioned before how I'm not the biggest popcorn lover in the world.  I mean I like it but I don't ever just sit down to snack on some buttered popcorn, or plain popcorn or any popcorn for that matter.  I have recently found a couple of recipes on Pinterest that have caught my eye.  One of them was a soft caramel corn found here and this post is the second.

I'm completely addicted to this one. It's heavenly.  I don't know what else to say about it.  Not only is the taste exactly what I love but it's also incredibly easy to make.  You just toss a couple of ingredients into the microwave and then pour it over some plain popcorn.  In that regard this is also very dangerous because you can just whip it up on a moments notice.

I love how sticky and buttery and marshmallow-y it is.  After you add the marshmallows and they have melted keep stirring until you get a well combined, smooth mixture.  Now pour over some plain popcorn while stirring so that all the pieces get covered.

I'm making it again this weekend to bring to a friends house.  I'm pretty sure they will all love it as much as I do.


Marshmallow Caramel Popcorn
Recipe found at Just Get Off Your Butt and Bake

Ingredients

• 1/2 cup brown sugar
• 1/2 cup butter
• 9-10 marshmallows
• 12 cups popcorn

Directions

1. Microwave the brown sugar and butter for 2 minutes.  Stir. 
2. Add the marshmallows and cook until melted.  I did 30 second intervals.  It took about 1 minutes.  Whisk to mix well. 
3. Pour over popcorn and stir to get all the pieces covered. 

Orange Gumdrops

My husband and daughter and I went to a viewing of "Brave" at our local library last night.  My daughter and I had already seen in in IMax 3D but my husband hadn't seen it yet.  During the 3D version of this movie my daughter had her head buried in my shoulder for the last half of the movie.  There is a scary part at the end but she was even scared (or maybe just bored) around the middle of it and wanted to leave the theater.  Well, pretty much that exact same scenario played out last night.  I'm sort of over trying to go to free movie screenings now.  This is the second time we've gone to the library and both times it has been completely packed and if you move over one little inch the kids next to you take over that inch and you're slowly squeezed out.  Last night I tried to play it safe and not give up any of our hard earned space only to realize that I could no longer feel my legs.  I was SO thankful when my daughter turned to me and said "can we leave, this movie scaring me"?  I was like, oh of course my dear sweet darling daughter, I would absolutely love to leave....can you help me walk? I can't walk...seriously.  I think I looked less than graceful trying to work my way out of that room. 

That story really has nothing to do with today's post.  

Have you ever had those little orange jelly candies that are in the shape of an orange slice? I love those things.  These are just like that only not in the shape of an orange, not as shockingly orange in color but twice as yummy in taste.  I didn't even have to add any food coloring and look how beautifully orange they are!  Loved the flavor!  Loved the texture! Loved everything about these candies!

I will make these again and when I do I will post some additional pictures to help you in the process.  The picture above is what your candy will look like when you remove it from the loaf pan and before you start cutting pieces.

I ended up cutting mine into about 1 inch cubes.  Then I cut each cube in half again and dredged each piece in sugar.

As mentioned in the post I linked below, once you get the hang of how to make these you can mix up the flavors and make some mint, raspberry or pretty much any other flavor's you can think of.

A good candy thermometer is important here and I only slightly changed the recipe from the link below by not adding any food coloring.

I hope you give these a try!

Orange Gumdrops
Modified slightly from The Way To His Heart

Ingredients

• 1 tsp plus 1 Tbsp butter, softened, divided
• 1 cup sugar
• 1 cup light corn syrup
• 3/4 cup water
• 1 package powdered fruit pectin (1 3/4 ounces)
• 1/2 tsp baking soda
• 1 1/2 tsp orange extract
• 1 tsp orange zest
• additional sugar (optional)

Directions

1. 9x5 inch loaf pan lined with tin foil and buttered with 1 tsp butter (I used cooking spray)
2. Grease a large heavy saucepan on the sides and bottom with the remaining butter. 
3. Add the sugar and corn syrup and cook over medium heat until the mixture begins to boil.  Turn the heat up to medium high and cook until the temperature reaches 280 degrees on a candy thermometer. 
4. Meanwhile, in a separate large saucepan combine the water, pectin and baking soda.  This mixture will bubble a little. Cook and stir over high heat until mixture boils. Remove from heat and set aside. 
5. When the corn syrup mixture has reached 280 degrees, remove from the heat. 
6. Return the pectin mixture to the heat and cook on medium high until it begins to simmer.  Slowly pour in the corn syrup mixture in a small stream while stirring consistently. Cook for 1 minute. 
7. Remove from the heat and stir in the extract and peel. 
8. Pour into the prepared pan and let sit for two hours. 
9. Remove from the dish by pulling up the tin foil and cut into desired sized pieces.  Coat in sugar if desired. 

Egg Custard Pie

This is one of my husbands favorite pie's.  I think he used to have it when he grew up in New England and it brings back all sorts of warm cozy memories for him.

I didn't grow up with custard pie, one of the few pies that I could take or leave really.  I left the taste testing of this one up to my husband since he's sort of the expert and all.  Well, he loved it.  If you're an egg custard pie fan then this might be a good one for you to try out.

He always tops his with whipped cream which I would say is perfect since this is sort of a delicate pie.  Ice cream would probably just flatten it.  Also, you serve this pie cold so ice cream wouldn't really accent it at all.

I found this recipe very easy to make.  I usually only make this recipe once a year anyway but I'm always nervous that it'll be raw in the middle and run all over the place when I cut it.  Part of the key to making sure it's not going to do that is knowing how the surface should look when you take it out of the oven.  The edges should be sort of firm and the middle will move a little bit when you giggle the dish but not like water, more like jello.  Does that make sense?

The taste of egg custard pie is sort of how it sounds.  It's sort of like a milky egg flavor, the consistency is very creamy.  Sort of like a cream pie but different somehow.  It's sweet but not overpoweringly sweet.  It's great after a big Thanksgiving or Christmas dinner because you've just had all sorts of flavors and textures and this is very mild and just a perfect ending to dinner.

If you've never tried one before I encourage you to do so. The nutmeg on the top makes it a very popular holiday pie.  Enjoy!

Recipe from Allrecipes.com

Ingredients

• 1-9 inch unbaked pie crust
• 3 eggs, beaten
• 3/4 cups white sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 egg white (to brush over the crust)
• 2 1/2 cups milk
• 1/4 tsp ground nutmeg

Directions

1. Preheat the oven to 400º
2. In a medium saucepan, scald the milk (see below for instructions)
3. While the milk is scalding mix the eggs, sugar, salt, and vanilla extract in a medium bowl.  Stir in the scalded milk a little at a time (maybe 1/4 cup at a time) while whisking so the eggs do not scramble.  Once the egg mixture is warm you can add it to the remaining scalded milk, while whisking. Stir well. 
4. Line a pie plate with the prepared crust.  Brush the sides and bottom of the crust with the egg white so that the crust will not turn soggy. The mixture will be runny. 
5. Pour the custard mix into the pie shell and sprinkle the top with nutmeg. 
6. Bake for 30 - 35 minutes.  You will know it's done when the edges are set but the middle is sort of jiggly.  Insert a knife into the center and if it comes out clean it's ready.  
7. Cool before cutting. 

How to scald milk: Heat the milk in a saucepan over low heat until bubbles begin to form around the edges but before the milk is boiling.