Slow Cooker Caramel Apple Cider

This is such a yummy drink and it's super easy.  The recipe calls for 12 cups - way more than we needed.  I did about 1/3 of the recipe and that made around 4-5 servings so we still had some leftover.  Don't use square wrapped caramels - jarred caramel sauce is the best way to go.  Also, since I did only 1/3 of the recipe, I only cooked it for about 1.5 hours and that was plenty of time.  The cinnamon sticks opened up and the cider was boiling.  I actually think 4 hours might be overkill, even with the full recipe.  Also, don't skip the whipped cream... it's a must.

Slow Cooker Caramel Apple Cider

Ingredients

12 cups of apple cider

6 cinnamon sticks

1/2 cup of good quality jarred caramel sauce, plus more for drizzling

Whipped cream

Directions

Heat apple juice and cinnamon sticks in the slow cooker for about 4 hours on high. Let the cinnamon sticks soften and uncurl. Before serving, stir in 1/2 cup of caramel sauce and serve. Top with whipped cream and a drizzle of caramel. 

Whole Wheat Bread

This is the bread recipe that I use for whole wheat bread. It's from a lady at church, Annette Holm, who is an awesome bread maker and it's just really basic and easy as far as bread goes! (I've tried recipes with all sorts of things added - lemon juice, vital wheat gluten, etc). I think this one works just as well or better and is much simpler. Using honey, molasses, or brown sugar helps make bread softer.

Whole Wheat Bread

4 c. wheat flour

1 T. salt

1 1/2 T. yeast (2 pkgs)

In a large bowl, combine the above ingredients with a whisk. Add 3 cups warm water, 6 T. oil and 1/2 c. honey (or you can add 1/2 c. brown sugar to the dry ingredients) to the dry ingredients and whisk it all together.

Using your dough hook, add 3 1/2 - 4 cups more flour. You can use white or wheat. I usually do about 3 c. more of wheat and then start adding white flour a little at a time until it stops sticking to the sides. (I often use more than the recommended 4 c. more total). If your wheat flour is nice and finely ground, you probably won't need to use any white flour.

Now, here's the trick -  once you get the dough to where it's not totally sticking to the sides anymore (let the mixer run for a minute to make sure), you need to stop adding flour and let it knead the dough for 10 minutes. It takes that long for the wheat flour to develop enough gluten. It might still stick to the sides some, but not so much on the bottom, like this:

So, just turn the mixer on, set the timer for 10 minutes and let it go. It will start to get nice and smooth and elastic after a few minutes. Most of the dough should be off of the sides of the bowl now too. And if you have a Kitchen-aid like mine, it will also have climbed to the top of the dough hook.

See the stretchy gluten strands?

Place in a greased bowl to rise. Punch down, shape into 2 loaves and let it rise again. You can brush with a beaten egg and sprinkle a few oats on top. (I never do because I feel like that's a waste of an egg. But I'm cheap! And my kids would just pick them off anyway.) 

Bake 35-40 minutes at 350. If you want the bottom crust to stay softer, wrap it in a towel and put it on a wooden cutting board or table to cool instead of a cooling rack, or just let it cool and then put it in a plastic bag overnight and it will soften up.

If you have an electric knife, it will slice the bread really nicely once it's cooled.

Pear and Cranberry Conserve

I made this in the fall, but am finally posting it here. You could still make it since there are still lots of pears around, at least in my neck of the woods. Conserves have lots of chunks of fruit, and not as much of a smooth, spreadable texture like jams, just in case you didn't know that for sure like me. :) This recipe doesn't call for any pectin because cranberries are already high in pectin. Instead, you just simmer if for a long time to get it to thicken up. You'll know it's the right consistency when you dip a metal spoon in and hold it over the pan and the mixture slides off in sheets rather than drips.
I have only tried it on pancakes (mm!) and rolls so far, but I think it would be really good with chicken or possibly pork too (I'm rather inexperienced with pork, you know). At any rate, it is super tasty!

Pear and Cranberry Conserve
6 medium to large firm, ripe pears such as Bartlett or Bosc (about 3 pounds total)
1 16 ounce package fresh cranberries, rinsed
4 c. sugar
1 1/4 c. water
2 T. lemon juice
2 T. finely shredded orange peel
1/8 tsp. ground cinnamon
1/8 tsp. ground allspice

Peel, core, and chop pears. In a 5- to 6-quart heavy pot, combine all the ingredients. Bring to a boil over medium heat, stirring until the sugar dissolves. Boil gently, stirring frequently, for 20-25 minutes or until the mixture is thickened and sheets off the metal spoon. (Mine took over an hour to get to this point).

Ladle hot pear mixture into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe jar rims, adjust lids.

Process filled jars in a water bath canner for 10 minutes (adjust time to your altitude). Remove jars and cool.

Yield: 7 half-pints

This is from http://www.livingthecountrylife.com/

Slow-Cooked Orange-Ginger Chicken

I have to admit that I've only recently tried out using fresh ginger. And, I must say, the smell of it alone is enough reason for me to keep using it! It smells so good! So, if you've never tried it before, you should. I used what I needed and then minced the rest in my little Ninja and froze it. Then I just break off a chunk when I need some. (Alternately, you can grate it off the frozen hunk, but I think it's easier to just break it).

This recipe originally called for making these into lettuce wraps, but I think it's better just served over rice. But, you can try the lettuce wraps if you want. I also decided that I would rather eat the orange slices on the side, not added to the chicken, but I don't really like warm oranges... You can also add some vegetables like bell peppers or whatever you like. So, there are some alternatives for you.


(Picture from Lisa's Kitchen Blog http://www.livingthecountrylife.com/blogs/lisas-kitchen/2012/06/18/slow-cooker-orange-ginger-chicken/)

Slow Cooker Orange-Ginger Chicken
2 lbs boneless, skinless chicken breasts or thighs
1/3 c. brown sugar
1/3 c. balsamic vinegar
1/4 c. orange juice
4 tsp. soy sauce
4 tsp. ginger, freshly grated or from a jar
2 cloves garlic, minced
1/2 tsp. red pepper flakes, or a dash of cayenne pepper (to taste)
1 orange (zest and fruit)
3 green onions, sliced
rice, white or brown
lettuce (optional)

Place chicken into a greased 5- to 6-quart slow cooker. In a medium bowl, combine the brown sugar, vinegar, juice, soy sauce, ginger, garlic, red pepper flakes and the zest of one orange. Whisk to combine and pour over meat in slow cooker, turning to coat. Cover and cook 3-4 hours on high or 6-7 hours on low, or until chicken is cooked through and tender.

Prepare rice, using some of the juices from the crock pot, if desired.

While the rice is cooking, remove chicken pieces to a cutting board and shred into bite-sized pieces. Return to slow cooker. Cut orange segments into bite-sized pieces and fold into the mixture, if desired. Add the scallions as well.

Serve over rice, or if using lettuce, scoop some rice and chicken onto a lettuce leaf to eat.

Recipe adapted from Lisa's Kitchen Blog at www.livingthecountrylife.com 

Tiernan's Triple Chip Cookies

T wanted to make cookies with me today and he thought cookies with tons of chips sounded really good so we made triple chip cookies. He went with me to the basement to find a good (Tiernan approved) variety of chips and we came up with white chocolate, milk chocolate, and cinnamon chips which was a great combination. The cinnamon chips are really the stars of these cookies, adding just the right flavor.

Tiernan was putting cookies on the trays and as he scooped the dough into the cookie scoop he kept saying "I just have to squarsh this in" - haha! Do I detect some of Dad's Nebraska roots in there? Then one time after squarshing the dough into the scoop he had a bit left on his hand and he licked his whole hand in one smooth lick. I told him to hop right down and go wash his hands and he said to himself, "Oh, I should have left it there."  :)

T is so proud of these delicious cookies!! He's made sure that everyone has had at least one, I think he's had about 12, and he's wondering if perhaps he could sell them at a stand, you know, like a lemonade stand but with cookies. They're that good!

We tweaked this recipe from Bakerella by changing the chips we used and also she said the cookies were crispy the next day and I prefer to avoid that if possible so we used shortening for half of the butter. (There may not be any left to test tomorrow so I'm just assuming they would be soft that way.)

Tiernan's Triple Chip Cookies

1/2 C butter, softened
1/2 C shortening
3/4 C white sugar
1 C brown sugar
2 tsp vanilla
2 eggs
2 3/4 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 C white chocolate chips
1 1/2 C milk chocolate chips
1 C cinnamon chips

Heat oven to 350 degrees.  In a mixer bowl, mix butter, shortening, and both sugars for about 2 minutes until light and fluffy. Add vanilla and eggs and mix until thoroughly combined. Add flour, baking soda, and salt; mix until thoroughly combined. Add chips and stir until incorporated into the batter. (It may look like there are more chips than batter but just go with it - you'll be glad you did.)

Line cookie sheets with parchment paper. Use a cookie scoop to form cookies and place 2" apart on cookie sheets. Bake for 10-12 minutes. Remove to cooling racks to cool as long as you can keep hands away from them...

Makes 5 dozen.

These are scrumptious as a veggie or an appetizer!  I didn't even know mini bell peppers existed, but they do and they're just a tad sweeter than regular bell peppers.

Mini Sweet Bell Peppers

Ingredients

• 1 (1 lb) container miniature bell peppers
• 1 (8 ounce) packages cream cheese
• 3 cloves garlic, crushed
• 2/3 cup parmesan cheese, shredded
  

Directions

1. Cut tops of peppers and, if necessary, clean out peppers.
2. Warm cheese in microwave, then add garlic and parmesan, mix well.
3. Spread mix into pepper and bake 20 minutes at 350 degrees (or until peppers are soft).