Adirondack Cranberry Conserve

I found this recipe in my collection and when I read, to combine in a jelly pot, I researched it.
We actually have one of these and I never new what it was for.
They are antique brass pots with handles. Mine holds pine cones!

Combine in a jelly pot:
2 finely chopped whole seedless oranges (peel included), 3 cups of Cranberry juice.

Fast Boil 20 minutes until the peel is tender.
Add 1.5 quarts ( 2- 12 ounce packages) of Cranberries.
1/2 C raisins
1/4 C sugar
Stir until the sugar dissolves.

Cook fast until volume reduces and fruit is almost jelly, about 8 minutes, stirring down boiling bubbles.

Add 1 C chopped Walnuts during the last 5 minutes of cooking, ( in Texas we add Pecans, Pecans to everything!)

Pour into hot sterilized 8 oz. jars leaving 1/4" space.
Makes about 9 cups.

Enjoy!
Peace in the Kitchen!

Cranberry Relish

This comes from my collection of the Best of the Best recipes. 2008

The note I have at the bottom of the page in the book says, "don't even make another kind, this is incredible."

I know that everyone has their favorite cranberry relish recipe and I would have to say, this is mine.
I make it a week ahead.

Cranberry Relish:

1- 12 oz. bag of fresh Cranberries
1 large Apple, peeled, cored and coarsely chopped
1C Golden Raisins
3/4 C Sugar
1/2 C Orange Juice
1/2 TBS Balsamic Vinegar
1/2 tsp Cinnamon
1/2 C chopped Pecans (added when cooled)

Place all ingredients except vinegar and pecans in a saucepan and stir to combine well.
Bring to a boil over medium heat.
Lower heat and simmer until thickened, about 5 minutes
Remove from heat, add vinegar.
Place in a heatproof container, cover and cool to room temperature.
Add Pecans when completely cooled.
Refrigerate covered.
It will keep up to 2 weeks refrigerated.

Enjoy!
Peace in the Kitchen!

Xmas Date Loaf

I love these old recipes hand written on index cards.
This one was originally my Grandmother's and then my Mother's

1 lb, dates ( whole) or prunes
1 lb. walnuts ( whole)

Sift together:

1 cup sugar
1 cup flour
2 tsp. Baking Powder
4 eggs beaten light ( note the reference to egg beaters) I think my Mother  added that, I can't imagine that my Grandmother ever had egg beaters.
1 tsp vanilla, salt

Mix dates, nuts & sugar & flour
then eggs last.

Bake 350
1 hour
loaf pan


I think I'll make this one!

Enjoy!
Peace in the Kitchen!

Who wants fruitcake ? I do, I do!

How often do you hear that?

Ok, so it's not the most well received food , but maybe you'll like this recipe. I do, I do!


Refrigerator Fruitcake

1 - 12 oz. box of Vanilla Wafers, finely crushed.
1 - 16 oz. jar of Maraschino Cherries, drained and chopped.
Reserve a few Cherries halved for decoration.
or: 2 C of mixed Candied Fruit
1 C Raisins
1.2 C chopped Dried Apricot.
1 C roughly chopped Pecans. Reserve some halves for decoration.
1 - 3.5 oz. can of Bakers Angel Flake Coconut.
1 - 14 oz. can of Sweetened Condensed Milk.
1/4 C Brandy

Soak Cherries, Raisins, Apricots and Pecans in the Brandy, in a small jar for at least 2 weeks prior to making the cake.

In a mixing bowl combine:
Cookie Crumbs
Raisins
Apricots
Pecans
Coconut

Stir in the Milk, until combined well and all Cookie Crumbs are moistened.

Press into a Loaf Pan and flatten the top.
Decorate the top with reserved Cherries and Pecans.

Cover with plastic wrap and refrigerate 1-2 weeks.
Un mold and slice to serve.

Who knows, maybe this is the one!

Enjoy!
Peace in the Kitchen!

Cherry Cream Freeze , My mother's recipe

My mother always made this for Thanksgiving and Christmas beginning in the 50's.
It was my favorite dessert as a child.

My mother made it in aluminum ice cube trays without the dividers.
I have a source for them, I should order some.

Here's my mother's recipe.
Cherry Cream Freeze:

1 1/3 C (15oz. can) sweetened condensed milk
1/4 C lemon juice
1- 12 oz. package of frozen sweet dark cherries.
3/4 C ( 1 9 oz. can) well drained crushed pineapple.
1/4 tsp almond extract.
2 C heavy cream, stiffly whipped.

In a large mixing bowl, combine:
milk
lemon juice
cherries
pineapple
almond extract
Mix well.

Gently fold in whipped cream.

Place mixture into a 9x5x3in loaf pan.
Cover tightly with aluminum foil.
Freeze for 24 hours.
Dip pan half way in a pan of warm water to release.
Un mold onto a serving platter.
Slice to serve.

Enjoy!
Peace in the kitchen!

Torta Di Riso

This doesn't sound like a Hippy in the Kitchen kind of recipe, but I was a privileged hippy! Or so my parents thought ........

Anyway, this is a Best of the Best from my personal collection of recipes. (1984)
Serve this and your guests will think you're  a really fancy cook!

Torta Di Riso

Pre heat the oven to 350 degrees.

1 quart of milk (4 cups)
1/2 C Italian Arborio Rice
1 C sugar
1 tsp vanilla
1/2 C raw whole almonds ( here's where the hippy part is)
1 TBS sugar & a few drops of water
6 eggs
3 TBS almond liqueur
1 tsp almond extract
Additional Almond Liqueur
Homemade Whipped Cream, recipe to follow.

Bring milk to a boil in a heavy saucepan.
Stir in the rice, mix well.
Blend in sugar and vanilla.
Reduce heat and simmer slowly, uncovered, stirring occasionally about 20 minutes.
Allow to cool.

Pre heat broiler.
Arrange Almonds in a single layer on a cookie sheet.
Sprinkle with 1 TBS sugar and a few drops of water.
Broil until they begin to caramelize.
Transfer to a food processor and coarsely chop.

Generously butter a 10" quiche pan ( this recipe fits perfectly)

Beat eggs together with 3 TBS Almond Liqueur and Almond Extract, in a large bowl.
Add Almonds and rice mixture and blend well.

Place the mixture in the quiche pan
Bake until the top is chestnut brown, about 1 hour.
Remove immediately. poke holes in the top with a toothpick and sprinkle generously with additional liqueur.
Cut into wedges and cool before serving.

Serve individual slices with Homemade Whipped Cream.


This is my favorite recipe for homemade Whipped Cream:

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Cranberry Salsa

Another favorite Cranberry recipe!

This may seem unusual but it's really one of my Best of the Best recipes.
In my notes , I wrote that I doubled this recipe.
This can be served as a side dish or served with tortilla chips.( after all it is a Salsa and I live in Texas).

I'm always researching and testing new recipes. When I can't find exactly what I'm looking for, I begin taking from one and adding something from another until I create what I believe is the Best of the Best!

I created this one a few years ago and it was served at Thanksgiving, there were no leftovers!

I refer to blanching in this recipe. Blanching is simply bringing water to a boil and adding something to it and then remove the contents and plunge into ice water to stop the cooking.

2 C whole fresh or frozen cranberries. Blanch the berries. Boil enough water to cover the berries. Pour boiling water over the berries,  then plunge them into ice water to stop the cooking.
1 small jalapeno pepper,minced
2 TBS chopped red onion
2 TBS chopped green bell pepper
1 tsp minced garlic
2 TBS chopped cilantro

Sauce:
1/4 C Canned Cherry Pie Filling from 1 - 21oz. can.( remove the cherries, divide them in half and save until later)
1 tsp cider vinegar
1 TBS sugar
1/2 TBS corn starch

Preparation:
In a saucepan, mix the sauce ingredients together and cook just until heated and combined well.
Cool the mixture, add all of the other ingredients listed above and combine well.

Process the mixture by pulsing it in a food processor.

Remove half of the mixture from the processor to a bowl and stir in half of the cherries from the filling.

Add the remaining  half of the cherries to the processor and pulse again.

Combine both mixtures and gently stir them together.

Chill before serving.

Enjoy!
Peace in the Kitchen!