Raspberry Cordial

Here's the Raspberry Cordial recipe we used for our Swedish Rice Pudding.  Perfect timing for us, since we're in the middle of Anne of Green Gables!

Raspberry Cordial

19 ounces frozen raspberries

1 ¹⁄₄ cups sugar

4 cups boiling water

3 Tbsp  juice

·         In saucepan add sugar to frozen raspberries and cook for 10-25 minutes, until sugar has dissolved. Then mash the mixture thoroughly.

·         Pour the mixture through a strainer and discard pulp.

·         Add the strained juice of two lemons, stir.

·         Add the 4 cups of boiling water. Let cool, then refrigerate.

*Raspberry pulp can be used as an ice cream topping.

Swedish Rice Pudding (Ris à la Malta)

I tried to add some traditional dishes from our heritage to our Christmas menu this year and this was one everyone liked.  Don't triple the recipe though... you'll have enough to feed a herd of elephants!;)

Swedish Rice Pudding (Ris à la Malta)

Rice pudding

110 g (½ cup) pudding rice (short grain sticky rice)

½ tsp salt

500 ml (2 cups) whole milk (full-fat milk)

1 cinnamon stick

2 tbsp powdered (superfine) sugar

1 packet of quick dissolving gelatine

180 ml (¾ cup) whipping cream

2 tsp vanilla sugar

1 almond, optional

1.      Place the rice and salt in a saucepan. Add 220 ml (1 cup) of water and bring to the boil. Cover and simmer for 10 minutes.

2.      Add the milk and cinnamon stick. Mix well, cover and leave on a medium-low heat until the rice has absorbed the milk, which will take 30-45 minutes (stir every now and then to prevent sticking).

3.      When the rice is cooked, mix the gelatine packet in a few tablespoons of water and then quickly whisk into the pudding

4.      When the rice is fairly cold, but not set, whip the cream and vanilla sugar together and then fold into the cold rice. Taste and add sugar if necessary.  Refrigerate the puddings for at least 3 hours.

Raspberry sauce

500 ml (2 cups) raspberry cordial (syrup)

1 tbsp potato flour or cornflour (corn starch)

100 g (½ cup) fresh raspberries, optional

2 tbsp caster (superfine) sugar

1.      Pour the cordial into a saucepan and whisk in the flour. 2. Bring the mixture to the boil, stirring continuously, until it just boils. 3. Stir in the raspberries (optional) and the sugar. Taste and add more sugar if necessary. Serve lukewarm.

**Doubled recipe makes quite a lot.

Iced Pumpkin Coffee Cake

This is so delicious!  We made it at Thanksgiving time and I'm making it again for Christmas brunch.  I doubled the recipe...I used 1 can on pumpkin and baked it in a 9x13 pan, which took 35 minutes to bake.  But don't double the glaze.  I did that, too, and we had way too much...duh!  :)

Iced Pumpkin Coffee Cake

★★★★★4.8 from 6 reviews

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: serves 9

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An incredibly moist and flavorful spiced-pumpkin coffee cake, piled high with a crumb topping and finished with a simple glaze.

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Ingredients

CRUMB-TOPPING

·         1/2 cup (62g) all-purpose flour

·         1/4 cup (4 Tablespoons or 60g) unsalted butter, cold

·         1/2 cup (100g) packed light or dark brown sugar

·         1/4 teaspoon salt

·         2 teaspoons ground cinnamon

PUMPKIN COFFEE CAKE

·         2 cups (250g) all-purpose flour (spoon & leveled)

·         1 teaspoon baking soda

·         1/2 teaspoon baking powder

·         1/2 teaspoon salt

·         2 teaspoons ground cinnamon

·         1/2 teaspoon ground nutmeg*

·         1/4 teaspoon ground cloves*

·         1 cup (244g) pumpkin puree

·         1/2 cup (100g) packed light or dark brown sugar

·         1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)

·         1/4 cup (82g) pure maple syrup

·         1/4 cup (60ml) buttermilk*

VANILLA GLAZE

·         1 cup (120g) confectioners’ sugar

·         2 Tablespoons pumpkin spice coffee creamer or milk

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Instructions

1.    Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch square or round baking pan with nonstick spray. Set aside.

2.    Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.

3.    Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.

4.    Bake the cake for 30 minutes. Check the cake’s doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes. The cake takes 32 minutes in my oven.

5.    Make the glaze: Whisk the confectioners’ sugar and 1 Tablespoon of creamer/milk together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.

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Notes

1.     Freezing Instructions: This cake may be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.

2.     Spices: Instead of nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to the cinnamon.

3.     Milk: I prefer to use buttermilk in this coffee cake. Buttermilk makes the cake even moister than any other kind of milk. I highly recommend it. However, regular cow’s milk or dairy-free milk would be just fine.

Find it online: https://sallysbakingaddiction.com/iced-pumpkin-coffee-cake/

Garlicky Melting Potatoes

These were so delicious.  They take a bit to bake, but they're really easy.  It calls for gold potatoes, but I was cheap and went with russet.  Still delish.

Garlicky Melting Potatoes

Tbsp. canola oil 2
Tbsp. butter
2 lb. gold potatoes, peeled and sliced 1/2-inch thick
2 tsp. minced rosemary leaves
¾ tsp. salt
1 cup chicken stock
4 cloves garlic, smashed

Instructions Position rack in upper-middle of oven and preheat oven to 500°F. In small pot over low heat, stir oil and butter until butter is melted. On rimmed baking sheet, toss potatoes with butter-oil mixture, rosemary and salt. Arrange potatoes in a single layer. Roast 15 minutes. Flip potatoes and roast another 15 minutes. Carefully add stock and garlic cloves and continue roasting another 15 minutes. Serve warm.

Honey Joys (Australian Treat)

We're doing an Australian unit study and we decided to try out a few recipes.  This was the first we tried and everyone loved them.  They're also really easy and quick to make!

Honey Joys (Australian Treat)

A classic Australian kids party treat made from Corn Flakes, so simple and easy to make, like Rice Krispies Squares! Australian Honey Joys Recipe

 Course Dessert

 Cuisine Australian

 Keyword Honey Joys

 Cook Time 15 minutes

 Servings 24 cupcakes

 Author Peter's Food Adventures

Ingredients

·      6 tablespoons /90g butter

·      1/4 cup sugar

·      2 tablespoons honey generous tablespoons

·      4 cups cornflakes

Instructions

1.   Preheat oven to 150°C/300°F

2.   Prepare 24 muffin tins lined with small paper muffin liners.

3.   In a large saucepan, melt butter, sugar and honey together until frothy.

4.   Add cornflakes to the hot butter mixture and mix until coated.

5.   Quickly spoon into prepared muffin tins and bake for 10 minutes.

Wild Rice Dish

This is a perfect fall dish and it is delicious! When I had it, it wasn't straight wild rice, but a mix of wild and white. I got the recipe from Suzette and I have no idea where she got it.

Wild Rice Dish

1 cup dry wild rice

4 cup water

1 tsp kosher salt, divided

1/4 tsp pepper

1 medium butternut* squash (7 cups)

2 Tbsp olive oil

2 Tbsp unsalted butter

1 lg shallot diced (or exchange for Garlic)

1 tsp chopped fresh thyme (or sub 1/4 tsp dried)

1/2 cup toasted pecans

1/4 cup chopped parsley, optional

2/3 cup dried cranberries

Heat oven to 425•

Rinse rice in cold water. Put rice in pan with water and 1/2 tsp kosher salt. Cover and bring to boil; turn down to simmer for 40-45 minutes. Drain when done cooking.

Meanwhile, peel and dice squash into 1 inch or bite sized squares.

Lay out squash on baking sheet in a single layer. Drizzle olive oil on squash and sprinkle with remaining ½ tsp kosher salt and pepper, tossing to combine. Bake in 425• oven for 25-30 minutes.

Place cranberries in a bowl and cover with hot water. Set aside for 5 minutes, then drain.

Return saucepan to stove. Add butter, thyme, and shallot and sauté until soft and translucent. Remove from heat. Gently add all ingredients and keep warm until serving.

*You can use any winter squash here - pumpkin, acorn, etc. I'm sure it would also be delicious with sweet potatoes, too.

SLOW COOKER BUTTERNUT SQUASH TORTELLINI

So, I made butternut squash soup once (many years ago) and we really didn't like it.  I thought I wasn't a butternut squash person and haven't used it since, but I gave it another go with this recipe and I loved it.  So yummy.  Emery loved it too!

SLOW COOKER BUTTERNUT SQUASH TORTELLINI

INGREDIENTS

·          2 teaspoons olive oil

·          1/2 cup chopped onion

·          3 cloves garlic, finely minced

·          1/4 teaspoon minced dried rosemary

·          1/4 teaspoon dried thyme

·          1/4 teaspoon dried sage

·          1/2 teaspoon salt

·          1/4 teaspoon pepper

·          2 pounds peeled and cubed butternut squash (about 4 cups or so – cut ends and peel with vegetable peeler, scoop out seeds in lower half and then cube)

·          3 cups low-sodium chicken broth

·          4 ounces cream cheese, light or regular (depending on how creamy you want it), cubed

·          1/2 cup freshly grated Parmesan cheese plus more for serving, if desired

·          1 1/2 pound refrigerated tortellini (refrigerated is much better than frozen or dry here)

INSTRUCTIONS

1.      In a nonstick skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes. Stir in the rosemary, thyme, sage, salt and pepper.

2.      Place the butternut squash in a 5- or 6-quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Cover and cook on low for 8 hours or high for 4-5 hours.

3.      Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender, blend the mixture until smooth. Meanwhile, cook the tortellini on the stove.

4.      Add salt and pepper to taste. Serve with additional Parmesan cheese, if desired.

https://www.melskitchencafe.com/slow-cooker-butternut-squash-tortellini/

Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)

This is from the site Mandy sent with the Italian and Scottish recipes.  It is slightly tweaked.  It was so delicious!  It doesn't reheat very well, but is definitely a new favorite served fresh.

Bucatini alla Crema di Peperoni Rossi con Piselli (Bucatini with Red Pepper Cream Sauce and Peas)

·         1 lb box of good quality bucatini (or penne, rigatoni or orrechiette)

·         1 clove of fresh garlic, crushed

·         1 tbsp extra virgin olive oil

·         3/4 cup (6 oz) fresh or frozen peas

·         1 large, fresh, sweet red pepper, diced

·         3 tbsp extra virgin olive oil

·         2 cloves of fresh garlic, minced

·         2/3 cup (5 oz) chicken stock

·         1/4 cup (2 oz) butter, cut into smaller pieces

·         3/4 cup (6 oz) heavy whipping cream

·         salt (Kosher or sea salt) and white pepper

1.     Prepare a large pot of salted water to cook the pasta; begin to heat the water over low heat. In a small saute pan, heat 1 1/2 tablespoons extra virgin olive oil, saute peas until heated through and then remove from pan and set aside.

2.     Put the 3 tablespoons of extra virgin olive oil, minced garlic and diced red pepper in a frying pan over medium heat.  Sauté for about 5 minutes, then add the chicken stock.

3.     Let simmer over high heat, until the liquid is reduced by about half; then add the cream and continue to cook for 3 to 4 minutes.

4.     At this time, bring the water to a rolling boil, then add the bucatini. Cook for 7 minutes, as directed on the package.

5.     After the cream sauce has thickened, add the butter, swirling the pieces into the sauce, until completely melted. Taste the sauce and add salt, and some white pepper.

6.     Remove from heat. Transfer the red peppers and cream sauce to deep container, and create a smooth sauce by using an immersion blender (traditional blender may also be used.)

7.     Drain the pasta; return to the pot. Add the peas and sauce, and stir to combine evenly. Garnish with chopped parsley, or sprigs of parsley, and serve immediately (does not reheat well).

https://www.christinascucina.com/bucatini-alla-crema-di-peperoni-rossi/

Cinnamon-Bun Ebelskivers

We had breakfast for dinner and made these Cinnamon-Bun Ebelskivers
 instead of pancakes.  Yum!!

Cinnamon-Bun Ebelskivers

Ingredients:

For the cinnamon filling:

·         1/2 cup granulated sugar

·         2 Tbs. all-purpose flour

·         1 1/2 Tbs. ground cinnamon

·         1/4 tsp. salt

·         4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes,
  at room temperature

For the frosting:

·         4 Tbs. (1/2 stick) unsalted butter, melted

·         1 1/2 cups confectioners' sugar

·         3 to 4 Tbs. milk

·         1/2 tsp. vanilla

For the pancakes:

·         2 cups all-purpose flour

·         1 tsp. baking powder

·         1/2 tsp. salt

·         1 Tbs. granulated sugar

·         4 eggs, separated

·         2 cups milk

·         4 Tbs. (1/2 stick) unsalted butter

Directions:

To make the cinnamon filling, in a bowl, still together the granulated sugar,
flour, cinnamon and salt. Add the butter and, using the back of a spoon,
mash the butter into the flour mixture until all of it is absorbed into the butter,
forming a paste. Set the cinnamon filling aside.

To make the frosting, gently whisk the melted butter with the powdered
sugar and milk.  Add the vanilla, whisk together and set aside.

To make the pancakes, in a bowl, whisk together the flour, baking powder,
salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then
whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture
into the flour mixture until well combined; the batter will be lumpy. Using an
electric mixer fitted with the whisk attachment, beat the egg whites on high
speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula,
gently fold the whites into the batter in two additions.

Brush each well of an ebelskiver pan with canola oil or melted butter. Set over
medium-low to medium heat and allow the pan to heat up before adding any batter.
Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the
center of each pancake, press it into the batter a little, and top with a little more
batter, being careful not to overflow each well in the pan. Cook until the bottoms
are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes
over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes
to a plate.  Brush each well with more oil or butter and repeat cooking with the
remaining batter and filling.  You can keep the cooked ebelskivers in a warm oven
while you finish cooking the rest of the batter.

Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.

The original recipe called for a cream cheese frosting, but I didn't have any
cream cheese so I just omitted it and added a little vanilla.  We all liked that icing so
that's how I'll continue to make these, but feel free to look at the original recipe if you
want to make the cream cheese frosting.  

Recipe altered slightly.  Originally from the Williams-Sonoma Kitchen

https://www.williams-sonoma.com/recipe/cinnamon-bun-filled-pancakes.html