As was discussed on the LOK Full House blog, we have been doing a little re-tooling of our bi-monthly challenge. It will now include general kitchen challenges, as well as cooking assignments. However, to help promote our new blog here at LOK, our first kitchen challenge will be a cooking one!This challenge was inspired by this blog posting at CookingWithAnne.com. Anne previously co-hosted
Monday, October 6, 2008
Friday, October 3, 2008
Melissa requested this recipe. Although I do not have any exact measurements for it, I 'll try to post how I do it. It's based of a description Mom had of Grandma Earl's but I have tweaked it over the years. However it is similar to the one on the back of the ocean spray cranberry bag.
Citrus Cranberry Relish
(Jeff calls it relish as to destinguish it from a normal sauce or the stuff from a can.)
1 bag of fresh cranberries (I sometimes buy them ahead and freeze the bag that works too!)
1 cup of sugar
1 apple
a couple clementines, or tangerines, or oranges or a mix (all depends on the budget at the time)
a splash of apple juice, and a splash of orange juice to taste
I rinse the cranberries and toss any that seem to squishy. I core, peel, and slice the apple. I peel whichever citrus fruit I am using and have it in segments. I blend the cranberries in a blender because I don't own a food processor. I am sure a food processor would do the job better. I add some sugar (not all at first) some apples and some orange. I add some water as needed but not much. I continue to use a little of each of the items listed above until I get the balanced taste just right. I usually use more citrus then apple, but more apple juice then orange juice. I usually end up using all the sugar and I always use all the cranberries. Remember it gets redder as the sugar is in with the cranberries, and it always tastes better after it sits for one day, so prepare it 1-2 days ahead of time. Also it gets sweeter with time so you can always add more sugar the morning of Thanksgiving.
Good luck. Sorry it can't be more exact but the measurements really depend on how sweet each item of fruit is, and that varies by the season, year, and location in the country.
Citrus Cranberry Relish
(Jeff calls it relish as to destinguish it from a normal sauce or the stuff from a can.)
1 bag of fresh cranberries (I sometimes buy them ahead and freeze the bag that works too!)
1 cup of sugar
1 apple
a couple clementines, or tangerines, or oranges or a mix (all depends on the budget at the time)
a splash of apple juice, and a splash of orange juice to taste
I rinse the cranberries and toss any that seem to squishy. I core, peel, and slice the apple. I peel whichever citrus fruit I am using and have it in segments. I blend the cranberries in a blender because I don't own a food processor. I am sure a food processor would do the job better. I add some sugar (not all at first) some apples and some orange. I add some water as needed but not much. I continue to use a little of each of the items listed above until I get the balanced taste just right. I usually use more citrus then apple, but more apple juice then orange juice. I usually end up using all the sugar and I always use all the cranberries. Remember it gets redder as the sugar is in with the cranberries, and it always tastes better after it sits for one day, so prepare it 1-2 days ahead of time. Also it gets sweeter with time so you can always add more sugar the morning of Thanksgiving.
Good luck. Sorry it can't be more exact but the measurements really depend on how sweet each item of fruit is, and that varies by the season, year, and location in the country.
They finally took me out of music and called me to the Enrichment Committee. We had planned a small one where we would talk about food storage and we would swap easy recipes. I was going to demonstrate how to make homemade hot chocolate. Well, I got an email from the RS President today. She wants us to also include emergency preparedness, freezer meals and rotating food storage as well as how to cook with your food storage. So as it turns out, the Enrichment that I was planning for the end of the month is being taken from a small Enrichment to a full blown huge one.
Please please pass along your freezer or crock pot meals. And what you do with your food storage. Being in an apartment that is way too small for our needs, my food storage consists of fruit snacks, forumla and M and Ms. (Black market bargaining in an emergency.) I need to have a substantial recipe book compiled and done up all Relief Society-like before the 22nd. And I don't think the RSP will find it amusing if I teach all of the women that they should just can M and Ms as their emergency plan...
Please please pass along your freezer or crock pot meals. And what you do with your food storage. Being in an apartment that is way too small for our needs, my food storage consists of fruit snacks, forumla and M and Ms. (Black market bargaining in an emergency.) I need to have a substantial recipe book compiled and done up all Relief Society-like before the 22nd. And I don't think the RSP will find it amusing if I teach all of the women that they should just can M and Ms as their emergency plan...
This is courtesy of my mother-in-law. Its really quite wonderful.
Peach Pie
Peach Pie
2 c. flourGreat use of peaches that are on their way out. Mmmm....
1 c. butter or margarine
1/2 c. powdered sugar
Mix and bake at 325 for 20 minutes
1/2 c. sugar
1/4 c. cornstarch
1/4 t. salt
Mix together
1 c. water 1/2 lemon juice
Pour water and lemon over above mixture and cook until thick. Add 1/2 c. sugar and yellow food coloring. Cook 1 minutes. Pour over peaches and into prepared crust.
Since I'm new, I'll start with an introduction. My name is Denise and I am a Mom with 6 kids. I've been married to my high school sweetheart for 22 years. Our oldest is 21, married with his own baby. Our kids still at home are 18, 10, 8, 3 and 1. I've always encouraged my kids to be individuals, but one of the unexpected side effects of that encouragement has been that I have very picky eaters.
Thursday, October 2, 2008
This is a creation made by Tom for last Thanksgiving. It has been done once, and only once, and without a recipe or writing things done. So, its more of a method than a recipe.
The filling: He cooked down fresh raspberries, adding a little sugar. Then, he smashed them (or, as Jesse would say- smooshed them.) Mix in a can of lemon pie filling and heat that all up. Throw it in a crust, and top with meringue and bake. That's all I got for you all.
He uses the meringue recipe in the classic red and white cookbook. Bake according to the directions of whatever meringue you use.
The filling: He cooked down fresh raspberries, adding a little sugar. Then, he smashed them (or, as Jesse would say- smooshed them.) Mix in a can of lemon pie filling and heat that all up. Throw it in a crust, and top with meringue and bake. That's all I got for you all.
He uses the meringue recipe in the classic red and white cookbook. Bake according to the directions of whatever meringue you use.
Wednesday, October 1, 2008
Hi! I'm Kim, mom to 12 kids with 10 of them currently living at home. I love cooking and baking but having to do it EVERY day for this many people can squelch that love pretty quick. One of the things that saves my sanity when it comes to feeding my crew is batch cooking.Batch cooking doesn't take much more time to do then a single dish. Besides the ingredients, the only things required are
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