Archive for December, 2012

Merry Christmas

Sunday, December 23rd, 2012

“God bless us, every one!”
Tiny Tim in Charles Dickens’ ‘A Christmas Carol’ (1843)

Best wishes for a happy and prosperous new year!

Terry and Doug

Cranberry Sauce

Wednesday, December 19th, 2012

There’s more to cranberries than Thanksgiving; these saucy sweet red berries are good year round in salads, scones and spritzers to name a few other ideas.   According to a poll conducted by Food Network magazine – 54% prefer canned and jellied cranberry sauce and 46% prefer the whole-berry kind.  I like the fresh, whole-berry kind, what’s your favorite?

Nicole’s Cranberry Dip (aka Cranberry Dip from Allrecipes.com)

1 12 ounce package fresh cranberries

1 cup white sugar

1 cup apricot jam

1 cup chopped pecans

1 8 ounce package cream cheese

Preheat oven to 350 degrees.  Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries.  Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.  Remove from oven and stir in the apricot jam and pecans.  Refrigerate overnight to blend the flavors.  To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish.  Serve with buttery round crackers or small pretzels.

Bon appetit!

Terry

 

 

 

Crock Pot Applesauce

Wednesday, December 19th, 2012

Got some apples, brown sugar, lemon juice and cinnamon?  That’s all you need to make applesauce in your crockpot; besides your house will smell so yummy!

Crock Pot Applesauce from About.com

3 lbs. Granny smith apples
1/2 cup brown sugar
1-1/2 Tbsp. lemon juice
1 tsp. Watkins cinnamon
Peel, core, and slice the apples. Combine in a 3-4 quart crockpot with the brown sugar and lemon juice. Cover and cook on high for 3-4 hours. Mash with a potato masher into the consistency you want. Stir in cinnamon and serve warm or cold.

Bon appetit!

Terry

Watkins Double-Strength Vanilla

Saturday, December 15th, 2012

Vanilla is the most popular flavor in the world today,
and few companies can claim a name association
with Vanilla like Watkins. Having produced
the world’s finest Vanilla for more than 100 years,
Watkins is recognized as the name in Vanilla by
hundreds of thousands of loyal customers. Our dedication
to quality begins with buying only the finest
vanilla beans.  To know Watkins is to love Watkins.

But Vanilla is not just for cooking!

*You can put Vanilla on a cotton ball and vacuum it up, it makes a great room freshener

*Put Vanilla in a bottle cap or on a cotton ball in the refrigerator, it takes away refrigerator odors

*Vanilla poured on a kitchen burn will take away the pain and stop blistering

French Toast

2 eggs, lightly beaten

1/2 cup milk

1/2 teaspoons Watkins Vanilla

1/4 teaspoon salt

6 slices day-old bread

1 tablespoon butter

Combine eggs, milk, vanilla and salt in a shallow bowl, mix well.  Dip bread slices in egg mixture.  Melt butter in a large skillet; cook bread until golden brown on both sides.  Serve hot with maple syrup, powdered sugar or fruit.  This makes 3 servings.

Bon appetit!

Terry