Green Lemonade Perfected

As a kid I was lucky enough to live next door to one of my grandmas.   I remember being outside in my yard on warm summer nights, and I could hear my grandma sneeze as she was outside sitting in a swing.  I'd yell to her, "Bless you!"  and then you'd hear her say, "Thank You!"  I was lucky.  My grandma's house was the hub of all activity.  With cousins living on each side, grandma's house was where we'd meet, and begin our adventures for the day.  When the school year started all those cousins would meet at my grandma's house to catch the bus.  It seems we'd all get there 5-10 minutes or so before the bus, and the boys would jump out of the tree, holding onto the rope of a giant swing.  If it was cold we'd all huddle in my grandma's front room while my grandpa would look out a big window looking for the bus headlights.  Once he saw them, we'd all run out the door right to the bus.  Life was good living next door to a grandma.

I remember sitting in my grandma's kitchen while my mom would put pin curls in my grandma, and great grandma's hair.  One thing that was always present there in her kitchen was big glasses full of fresh juiced carrot-celery juice.  Everyday my grandparents would start their morning with this juice.  My grandma always said the carrots alone were too sweet, and celery alone was too bitter so she'd combine the two for the perfect morning juice.  So I guess you could say "juicing" is a family tradition.

Throughout the years my mom would always juice carrots for us in the mornings.  I didn't love it.  Sometimes I'd drink it, and other times I wouldn't.  My mom always had a nice orange hue about her from all the carrot juice she drank.  The palms of her hands were where you'd really see the color!  I've juiced a little here and there since I married, but the last 3 years we have really enjoyed juicing at home.

Maybe it's the fact that I have the JUICER OF ALL JUICERS!  I own a Hurom Slow Juicer and we love it!! But I have used cheaper juicers with great success as well.  I was just a sucker the day the kitchen store was demonstrating the Hurom:)  So every morning my kids have become addicted to their morning juice.  They demand and require a juice to get them through the day.  One thing I've found, is that if you add a quarter of a fresh pineapple to the nastiest tasting juice, it turns it into something delicious. Kind of like Mary Poppins and that Spoonful Of Sugar.

I think I've perfected this Green Lemonade.  It is loaded with good stuff and James and I each drink a quart of this almost every day.  Sometimes it is sipped through a straw and other time it is guzzled as fast as I can.  It's delicious by anyone's standard.  Don't let the color scare you.   In fact, rejoice in the fact that you are drinking something so incredibly good for you and that tastes so good too.  I've played around with different ingredients for my Green Lemonade and this is my favorite.  I've added cucumbers and they really add a distinct flavor.  I don't love it in my juice.  I've also tried kale in place of the spinach and I don't love the bitterness.  Kale is awesome in so many other things, but not my favorite in a juice.  You can add a nub of fresh ginger and that's yummy.  I have actually been known to add a pinch of salt to this juice a time or two.  Those are the days I savor each swallow:)  Enjoy!

Green Lemonade Perfected

Serving size is 64oz. It makes 2 quart sized Mason Jars.  Adjust according to how many servings you want.

1 bunch celery

3 BIG handfuls spinach

4 small green apples (or 2 large)

1 lemon peeled

1 lime peeled

1/4 fresh pineapple or 1 grapefruit peeled (the pineapple make the green juice into a sweeter juice and the grapefruit makes it a little more of a savory juice.  It just depends on how I'm feeling.)

1 bunch of fresh parsley (optional)

Send all the produce through a juicer.  I usually add a little water to make it 2 quarts exactly.  I like my juices room temp., but you can add ice if you prefer.

Blackberry Peach Cobbler

I love this recipe.  I love this time of year too!  Nothing better than the peaches.  Well actually the peaches were perfect a few weeks ago, and the snow and cold have quickly put an end to that.   My mom has three of the most glorious peach trees on the planet.  They produce the biggest, most lovely peaches every Sept.  I bottle peaches, turn them into jam, dehydrate them into fruit leather, and eat them plain in a bowl of mild until I can't look at another peach.  I'm usually pretty ready for peaches to be done with by the time my last bucket is wittled down.  Cobbler is one of my favorite things to make with peaches, or blackberries, or apples.  I love the color combination of peaches and blackberries:)

This recipe comes from a Julia Child cookbook I aquired quite a few years ago.  I've improvised a bit mostly by making it into a large cobbler, and adding different fruit, but for the most part the recipe is  perfect!  I think the part I love about the cobber is the corn meal in the dough.  It just gives it such a great texture and crunch.  This recipe is great with fresh fruit or frozen works just as well.  I've been known to make the blackberry variation in the dead of winter with a bunch of frozen berries.  It works perfect!


Johnnycake Cobblers
recipe adapted from the cookbook Baking with Julia by Dorie Greenspan
Serves 6-8

The Fruit

3 tablespoons unsalted butter
1/2- 1 cup sugar depending on sweetness of fruit
6 cups sliced fruit (I've used just blackberries, or a combo of peaches and blackberries.  Plums are awesome too.)

Melt the butter in a large skillet over medium heat. Add the sugar, stirring to dissolve, then toss in the fruit. Stir the fruit around to coat each piece and then cook, stirring now and then, until the fruit is soft and gives up some of its liquid. Increase the heat to high and cook f or a few minutes more, to boil down the juices a bit. Spoon the fruit into 4 to 6 individual soufflé molds, ramekins, or ovenproof bowls (they should hold 6 – 8 ounces) and set aside while you make the cobbler biscuit.

*(It's at this point I just pour the fruit into a 9x13 inch casserole dish.  I make 1 big cobbler instead of the mini ones.)

The Biscuit

1½ cups unbleached all-purpose flour
½ cup stone-ground white cornmeal (you can use yellow)
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon minced ginger
½ stick (2 ounces) cold unsalted butter, cut into 12 pieces
1¼ to 1½ cups heavy cream or milk
a few T. of sugar to sprinkle on top of the uncooked biscuit.  I like the sparkly look:)

Heavy cream or ice cream, for serving (optional)

Position a rack in the center of the oven and preheat the oven to 425°F.

Put the flour, cornmeal, sugar, baking powder, baking soda, salt, and the ginger (if using), in a large bowl.  Mix the ingredients.

Add the pieces of cold butter. I use a pastry blender and cut the butter into the flower mixture.  Grating cold butter with a large hole cheese grater is a great idea too.  You want the butter to be crumbly, and about the size of peas when you're done cutting it into the flour mixture.

Make a well in the center of the ingredients and pour in 1¼ cups heavy cream, stirring with a fork to draw in the dry ingredients from the sides of the bowl and form a dough. If the mixture is too dry and does not hold together, add more cream, as much as ¼ cup more. You want a soft, moist dough that forms curds as you stir it.

Spoon the dough onto the top of the fruit, dividing it evenly among the cobbler pans. (Or in my case on top of the large cobbler.) Don’t worry if the fruit isn’t completely covered or if it’s covered unevenly – this is a homey dessert and part of its charm is its rough, craggy top. If the fruit bubbles up and over the top, so much the better.

Place the cobbler on a foil- or parchment-lined jelly-roll pan and bake for approx. 30-45 minute for a large cobbler, or 15 minutes for individual ones, or until the tops are nicely browned. (The golden biscuit is the key; you don’t have to worry about the fruit, as it was cooked before it went into the oven.) Transfer the cobblers to a rack and let them cool for 5 to 10 minutes – they’re best served warm. If you must make them ahead of time, keep them at room temperature – do not reheat.

If you’re serving the cobblers with a pitcher of heavy cream, encourage people to crack the tops and create a little opening for the cream to be poured in; ice cream can be scooped right onto the cobbler tops, cracked or not.

Hollie's Grape Salad

You know I have a sister.  She's fabulous!  We're only 18 months apart, but we are definitely different people.  We don't look much alike.  She's dark with dark brown eyes and resembles my mom's side of the family, and I'm lighter with blue eyes and look just like my dad's side of the family.  My kids say our voices sound alike, but that's about it.   We do like a lot of the same things.  If I read a good book it's usually because Hollie did.  If I try a new recipe, it's because Hollie liked it.  I bought bright blue skinny jeans because Hollie pulled it off awesome.   I can pull it off too right?  One thing we do have a ton in common is cooking.  I'd say between the two of us, Hollie is the best cook.  She makes the best cookies (always has), the best orange rolls by far, and always has the fun new ideas.  A few weeks ago we spent 19 hours, to be exact, at her home in Idaho for a baptism.  It was a great day, and of course I was wow-ed by a new salad.  Really not anything way out there, but it was so tasty!  Hollie's Grape Salad was awesome!  Maybe it's the spicy sweet nuts, or the blue cheese, but it's a good one.  Since the warmer months are just around the corner this will be a great new salad for all the gatherings.

Thanks Hollie for the great new idea.  Enjoy friends!!

Hollie's Grape Salad

Purple Grapes

Green Grapes

Blue Cheese Crumbles

Spicy Sweet Pecans (recipe follows)

(Use as many as needed for the people you're serving.  Hollie served a ton, and used a 4 lb. container of Purple and Green Grapes from Costco.  She used about 1 c. Blue Cheese, and about 1 c. chopped nuts.  Adjust the measurements for your personal taste.)

Dressing:

3/4 c. Extra Virgin Olive Oil

1/4 c. White Balsamic (or any other yummy vinegar)

1 T. Honey

1 T. Lemon Juice

1 t. Salt

1 t. Pepper

Throw this salad together right before serving.  In a big bowl place all your washed grapes.  Add Blue Cheese and Spicy Sweet Pecans.  Drizzle on dressing until it's coated.  You may not need all of the dressing.  Serve immediately.

Sugar Spice Pecans

1/3 c. sugar

1 c. whole or chopped pecans

In a dry fry pan place the sugar and nuts and put over a medium high heat.  Be diligent and stay right by these babies until they're done.  I've burned a few nuts in my day, and even the kitty won't eat them:(

Don't stir until you start to see the sugar melting.  Gently stir the nuts so they don't burn.  Keep stirring until all the sugar melts and turns golden brown.  This part goes fast.  It takes a while for the sugar to start to melt, but once it does watch it.  Poor the nut onto a WELL GREASED pan.  Immediately sprinkle with a shot of salt and chili pepper.  Let cool and then break up and add to the best salad.  

Good Morning Juice

I juice a lot this time of year.  Something about all the beautiful citrus available, and my need to have a healthy family.  They go hand in hand you know:)  Each morning as my children are just about to head out the door for the bus, they each get a big glass of Carrot Orange Juice.  I usually sneak an apple or two in as well, and I really try to up their carrot consumption.  Some of the kids love it, and others tolerate it, but they all drink it.

I'm turning into my mom actually.  As a kid she juiced all the time.  In fact I remember the skin on the palms of her hands being a lovely shade of orange most of my growing up years because of her carrot juice habit.  I believe my mom came by it naturally though.  Her parents were big juicers.  I used to  run over to my Grandma B's house on a summer morning, bust through their door without knocking, and walk into the kitchen to say hi, just as my grandma and grandpa were drinking down their Carrot Celery Juice.  My grandma told me the carrot helped the celery not taste too bitter and the celery helped the carrot not taste so sweet.  They drank a cup of this concoction everyday I'm sure.  If you walked through their door early enough in the morning, you could always have a sip if you wanted.

There's so much out there about juicing.  It's the "buzz" word right now.  But you know, it's tasty most of the time, and dang good for you so why not drink up.   Mary Poppins always said a spoonful of sugar helps the medicine go down.  Well an apple or a pear makes kale go down too:)  I'll share a few of my favorite juices over the next few days and share what I like, and what I don't.  So to start here's the juice that James and I have almost every day.  Good Morning Juice.  Feel free to add what you have on hand.  I love it with some pineapple, and James doesn't particularly love the grapefruit in his, but beggars can't be choosers.  And remember, the recipe is a "guideline", not an exact recipe.  Mix it up, and see what you like.

Good Morning Juice

Ingredients

• 1 Grapefruit
• 3 Oranges
• 1 Pear
• 6-7 Carrots
• 1 Apple

Cooking Directions

1. Wash carrots, apples and pears. Peel oranges and grapefruit. I cut all my fruit into quarters to fit in my juicer, but depending on your juicer, you may not have to. This amount of fruit makes approx. 32 oz. of fresh juice.

Homemade Caramel Apples

It just that time of year.  You know.  The time when you can smell the apples ripening on the trees, and there's just that little bit of crispness in the air.  I have to say I am loving it right now.  The colors here in Utah are absolutely AMAZING!!  It has been so dry and hot this summer I didn't think we'd have anything but brown as fall came.  But let me just tell you it is awesome!  There are some red trees above my house that look like they are on fire.  And the yellow Quakies on the top of the hills, are so pretty.  James says it reminds him of Fruity Pebbles:)  It's his favorite cereal.  I like to think of it as the Fireworks of Fall!

This is from our Sunday drive up to Porcupine Dam.  So pretty!

These Caramel Apples have  become a fall favorite at our house.  The best is when you pick some pretty perfect apples from a neighbor or mom, and then cover them in caramel.  Pretty amazing when a store isn't involved at all.  I will confess to making these A LOT one year and gaining about 10 lbs. in a months time.  Not so great for my Ben Lomond Bum, but I've learned to temper my Caramel Apple addiction, and to always give plenty of the beauties away.  Plus when you do give them away, people think you're pretty amazing.

I received this recipe from James' mom and it is originally from his Grandma Clawson.  She lived across from the little school James attended from Kindergarten to 9th grade.  He used to run over to her house many days for lunch and he and his brothers and sisters spent a lot of time there after school.  Grandma Clawson always had something special for the kids.  A big pot of rice pudding, or a big pan of the famous caramel.   I only knew Grandma Clawson for a few years before she passed, but those Clawson kids always talk about time they spent at her house.  She wasn't the warm fuzzy type of lady.  I think showing affection, or even voicing affection was hard for her.  But those kids always knew she loved them.  They felt comfortable there.  Right at home.  And their little bellies were always filled.

So my friends.  Let's talk disclaimers here for these glorious Caramel Apples.  Making homemade caramel isn't hard, but it does take some finesse.  When I first started making these apples a couple of years ago, it wasn't a first time success.  It wasn't even a second or third time success.  It probably took me 5 or 6 tries to get the caramel just right.   Some times I still don't get it just right and the caramel slips off my apples.  Temperature is a huge factor in how the caramel sets.  You want a soft ball set, but if I cooked my caramel to 240' F. which is the soft ball temp. on my thermometer, I would have a burnt, rock hard mess.  It's all about your elevation.

I live at about 5500 ft. above sea level.   I'm pretty high up.  Water boils sooner than the 212' F. boiling point at sea level.   Water boils at my house around 202' F.  Therefore my candy is always done before the standard temperature is met.  You'll just have to play with your temps. if you really want to make these.  Or just email me.  lisa@greatharvestlogan.com.  Or you can just look at the pretty pictures, and go buy a Caramel Apple at your local chocolatier and call it good:)  That might be better for your backside anyways.

I dipped both red and green apple this last weekend, and let me just tell you.  The Granny Smith greens were the best.  So use your favorite apple, and if you don't have apples you can always just pour the caramel into a big greased cookie sheet and cut it into squares and wrap them.  Or my favorite.  Pour the caramel over pecans or almonds and then cut them into squares, and dip them in dark chocolate!  Divine!!  So be brave and give this a try.  Maybe half the recipe, and try out your temps.  Once you perfect this though, you will be a caramel making madman!

Grandma Clawson's Famous Caramel

1/2 c. butter

1 2/3 c. dark Karo Corn Syrup

2/3 c. sugar

1 c. cream

1/2 t. salt

Place all the ingredient in a large heavy pan.   I use a big cast iron pan, or a heavy bottomed soup pot.  You don't want a flimsy pot or your caramel will burn.  Bring all the ingredients to a boil and then slowly add:

1 more c. cream

I asked James' mom the reason for the two additions of cream and she said that if you drizzle the second cup of cream in while the rest of the ingredients are boiling, you get a smoother caramel.  Try to not let the caramel stop boiling while you add the second cup of cream.  

I let my caramel boil away on a medium heat until it reaches 232' F.  and then take it off the heat. (Which would be 240' F. or the soft ball stage if I lived at sea level.)  It usually reaches 233-234' F. by the time the temp. stops rising even when it's off the heat.  This will take about 20-30 minutes.  My caramel boils away at about 210' F. forever and then it finally starts to rise.  Don't worry.  

After the caramel has been taken off the heat I add:

2 t. real vanilla

Stir the caramel until it stops bubbling and then dip your apples.  Each batch of caramel make about 10 medium sized apples, or 6 giant ones.  If there is caramel left over I pour it out onto a greased plate and the kids cut away until it's devoured.

Galette

This is one quarter of the whole Galette.  Just imagine what the entire confection looks like.  It's beautiful:)

I finally caught a picture of this Spring and Summer's most beloved dessert.  We have had it at least four times, and I had not been able to snap a single picture of it until now.  James is missing a finger, and Emma is crying in her room since I just ripped into them for almost eating the last living proof of this dessert:)  I'm teasing, but sometimes it gets like that.  So we have been calling this delectable treat a Galette, but I believe it can go by many a name.  Crostini, Tart, Slump, but Galette (We were saying it in a very French accent last night as Ga-lay, but in all reality it is said Ga-let.) is what has stuck.  It sounds so refined, lovely, and fancy when really it's just a lazy girl pie.  I'm lazy like that, but it turns out so utterly beautiful.  Last night's Galette was strictly Blackberry, but we've made Blackberry Rhubarb, Raspberry Rhubarb twice, and apple.  You could make it any fruit of choice.  Plum would be awesome, or apricot, peach...........the list goes on and on.  I actually think plum makes the most delicious tart on the planet.

So friends it you have a pastry cutter and some Crisco you'll be set.  If not, you can always use store bought pie dough, but come on!  Give it a try!  There is nothing better than a homemade pie crust, and really, just stop being a panty waist and give up the excuses and make a pie crust!  I promise you, you will  be so glad you did!  (Just kidding about the panty waist thing.  It's the Clawson coming out in me:) I'll love you store bought or homemade!)

Fruit Galette

Pie dough for a double crust (Come on and make it homemade.  It is sooo much better!)

My Favorite Pie Crust (this makes enough for 4 single pies, 2 double crusted pies, or 2 Galettes.)

3 c. flour

1 1/2 c shortening

1 T. sugar

1 t. salt 

1 egg

1/4-1/3 c. water

1 T. vinegar

3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.  

For the Galette I make two dough balls out of the recipe and roll each one out.  They are huge circles, and the fill up a big silver cookie sheet.  I roll it out just as if it's a pie crust.  I then roll the dough loosely over my rolling pin and slowly unroll it onto the cookie sheet.  Now on to the fruit part.

FRUIT FILLING

If you are using both Galettes then this fruit filling will only fill one tart.  You will have to double it to make both.  

5 c. of fruit of choice  (Fresh or frozen work for this)

2 T. Ultra Gel (Flour or cornstarch will work to, but Ultra Gel is my fave.)

3/4-1 c. of sugar (depending on how tart your fruit is

pinch of salt  (teeney tiny!)

In a large bowl combine all ingredients together and stir until all the fruit is coated.  If your fruit is fresh, if you wait a  few minutes the fruit juices will have dissolved all the sugar and it will be juicy and good.  My berries yesterday were totally frozen, and when I was done stirring it was still just a big powdered mess.  Once the fruit cooks it all combines anyway.  I just dump all the fruit into the middle of the pie crust and fold up the sides roughly.  Bake in a 375'F oven for 1 hour or until the Galette is browned and the fruit is bubbly.  Serve warm with Vanilla ice cream.  This dessert has been known to make my home teacher swoon.  Enjoy!

Fruit Pizza

I've done this one before, BUT...........it's so stinking pretty!  And tasty!  It is the First Day of Freedom as we call it at our home.  The first day of Summer Vacation!  I LOVE IT!  The two oldest had a boating party with loads of fun friends, and Mems requested this fruit pizza.  I made the Gingie Snap version, but I'm including the regular Sugar Cookie version as well.  Then you can choose, or make one of each.  Do what you need to do.  It's fruit anyways, so you can eat it to your hearts content.

Here's to a great start to a beautiful summer.  Oh and by the way........ I thought the end of the world was coming this morning.  Did you see the partial eclipse of the moon.  It was quite early this morning.  5:04am to be exact.   I walked outside to go running with my girls and noticed a different moon than the almost full moon I observed last night.  Not one of my girls new what was going on either.  It startled me I will admit.  I hate when I don't feel in control.  A quick Google search confirmed the eclipse.  Sorry if you missed it.  It was lovely.  Enjoy some Fruit Pizza this week friends:)


Gingersnap Fruit Pizza

Gingersnap cookie:
3/4 c. butter
1 c. sugar
1 egg
1/4 c. molasses
2 3/4 c. flour
2 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
1/2 t. ginger

Combine the butter, sugar, egg and molasses together until creamy. Add the dry ingredients. Mix completely. Pat the cookie dough into a large silver cookie sheet. Bake in a 350 'F oven for 10-15 mins. Until the crust is puffed in the middle. Don't over bake. That's bad. Once the crust is cool top with frosting.

Frosting:
1 8 oz. package of cream cheese
1 c. powdered sugar

Beat until combined. Fold in 1 8 oz. container of Cool Whip. Mix until combined. Spread on top of cooled crust and top with your favorite fresh fruit.

Kiwi
Strawberries
Raspberries
Blackberries
Mandarin Oranges
Fresh Pineapple
Pomegranate Seeds
Grape
Sliced Bananas
Whatever tickles your fancy.

Original Sugar Cookie Fruit Pizza

1 c. butter

2 c. sugar

4 eggs

Cream together and then add:

4 c. flour

1 t. salt

1 t. baking powder

1 t. baking soda

Mix until combined and press into a large silver cookie sheet.  This will make a pretty thick sugar cookie crust.  You can make it a little thinner if you want and just not put all the dough in the pan.  I have to spray my hands with Pam when I press the dough in.  Otherwise the dough is way too sticky and just makes a mess.  Bake in a  375'F oven for about 12 minutes.  The cookie will barely start to brown.  Cool and frost.

Frosting

1 8 oz. package of cream cheese

2 c. of powdered sugar

Beat until thick and smooth.

fold in a small carton of Cool Whip

You'll have extra frosting, but is that a bad thing?  Frost the cooled cookie with the frosting and then top with any assortment of fruit.  I had a ton of strawberries so I only used strawberries, but all fruit is welcome on this cookie.  Serve 

Winter Citrus Salad

Tis the time of year for citrus.  We're working on our 7th case of oranges since Christmas.  Did you get that?  7- 40 lb. cases.  That's a ton of oranges, and we have loved every single one.  Most have been eaten in the form of a carrot-orange-apple-spinach juice most days, but there have been a lot of salads topped with oranges as well.  Last weekend my granny brought this Winter Citrus salad to a family gathering and I was smitten.  So simple and delicious, and it boasted the flavor of another favorite ingredient.  Honey!  I call it liquid gold.  That's what it looks like and it's just so tasty.  So now when you have that over abundance of oranges in your fruit basket you can make this beautiful salad.  My kids all liked it as well.  Really, isn't it perty:)  I actually think this is one of the loveliest pictures I've taken.  The colors are so stinking perfect for a winter day.  I'm going to frame it in my living room.  Maybe even in my bedroom!

Winter Citrus Salad

4 oranges with the peel cut off and cut into wedges and then cubed

1/2 lb. strawberries

any other fruit of choice-here are some suggestions:

grapefruit

tangelos

blueberries

raspberries

blackberries

melons (you get the picture)

4 T. honey

1 T. fresh mint chopped

Easy as can be.  Just combine all ingredients together and drizzle the honey over the top.   Stir together and serve. Love on wheels!!

Roasted Pears For Brekky

We just returned from the annual Great Harvest convention this last week.  It was in beautiful, warm San Diego.  We just didn't see the warm part:)  Most of the time we were there, there was a winter storm warming.  The weather was cold, and rainy, but still, California is always warmer than Utah no matter how you cut it.

Jimmy wore his puffy coat to the airport, and planned to just pack it up in his bag for the rest of the trip.  Let me tell you, that coat caused many folks to turn green with envy.  Including me.  (can you see he has it on in almost every picture.)  I had a couple of sweaters.  Convention halls are always cold, but I wasn't dressed warm enough.  I wished I had taken some tights, my puffy coat, some tall boots.  You know, regular Utah gear.

The hotel we stayed in was amazing.  The Hotel Del Coronado.  We had a newly remodeled room and it was just spectacular.  Conventions are kind of like family reunions to us now.  We get to see all our bread friends.  Folks from the East Coast, West Coast, Utah, Idaho, Montana and every other state.  It's fun.  The crowd is cheerful, and we talk about way to much bread.  Ideas get stirring in my mind and it's always a good time to think about what we can do better at the bakery.

We headed to San Diego a few days early and the first meal I ate has been stuck in my mind ever since.  I've been figuring how I could make it at home, and really it's not a hard recipe.  My meal was a simple spinach and pear salad with a honey mustard vinaigrette.  Simple enough, but the pear!  Oh my lovely pear!  It was sooo good.  The salad came out with kind of an ugly looking pear, I thought, until I tasted it.  It had been roasted and chilled, and I don't think I've tasted anything that yummy for a while.   Ultra sweet and it just made the whole salad.

So today I decided to doll up my morning mush with some roasted pears.  It was delish!  Can I just say I am a believer of roasting.  I've known for years that roasting veggies is the only way to go, but now I've moved on to fruit as well.  This would be wonderful with apples as well and probably some peaches or plums, but the pears are spectacular.  Today I made a big bowl of Quinoa (keen-wah) and loaded it with roasted pears and cinnamon.  Breakfast of champions for sure.  Next I'm going to recreate the salad I had at the Hotel Del and then I'm just going to eat a whole pan of pears for dessert.  Oh now that would be yummy!  Roasted pears with ice cream and spiced nuts.  I hate diets!

Roasted Pears

Heaven on wheels!!

2 large Bosc Pears

I cut the pears into quarters, cored them and then sliced them into 1/4 in slices.  Spray a cookie sheet with Pam or another non stick spray.  Lay the pears on the cookies sheet.  Don't overlap or touch pears.  Place the cookie sheet in a preheated 425'F oven.  I let my pears roast about 20-30 minutes while the Quinoa was cooking.  Just roast until the edges start to brown a bit.  Either eat warm, or let pears cool.  Both ways were lovely.  Place loads of these babies on your breakfast cereal.  I sprinkled some Splenda and cinnamon into my cereal and then topped it with pears and a little milk.  It was wonderful!

Try on an Everything Salad, or as is with ice cream.  

Power Waffles

So breakfast they say, is the most important meal of the day.  I could probably eat breakfast foods for every meal of my day.  Let's say waffles for brekky, egg on toast for lunch, and french toast for din- din.  That would be an ideal day in my book.  Granted there would have to be lots of fresh berries, some whipping cream, and a fresh squeezed juice.  Maybe one day this week I'll try this:)  We could mix it up a bit with some Huevos Rancheros, or breakfast burritos, or definitely some coffee cake.  I only need simple things.

One of my favorite breakfasts is this Power Waffle.  The name come from the fact that this waffle is REALLY good for you.  There's no Buttermilk Syrup, or cream on this little nugget of goodness.  Just some homemade bottled pears and a dusting of powdered sugar.  If you are doing some serious exercise, or trying to up your protein intake this is the breakfast for you.  James loves to eat them after doing P90X or Insanity.  I love to eat them anytime, because I love how they taste.  The recipe makes one good sized waffle.  I have a 6 inch round Belgium Waffle iron that I make these waffles on.  Spray the iron well with Pam or another non-stick spray, and be patient.  Pancakes and waffles are like children.  The first couple never turn out, but move down the line and they'll be perfect:)  (I have to tell you I laughed heartily when I heard this little saying.  It's not true.  At least in regards to children, but it is true in regards to pancakes.  I know you all know what I'm talking about.)

Enjoy this waffle at any time.  It's so dang tasty, and a really good choice for a power breakfast.  You'll feel strong all day long!

Power Waffle

1 egg or 2 egg whites

1/4 c. low fat cottage cheese

1/4 c. raw, uncooked oats- quick or old fashioned work

pinch of baking soda

1/2 t. cinnamon

pinch of salt

I put all these ingredient in a large cup or a small bowl and use my stick blenders and buzz the heck out of it.  I've also used my blender before and that works as well.  Spray Pam on a hot 6 inch Belgium Waffle iron.  I think my mom just uses her big, 4 square waffle iron and it works just as well.  Pour the batter on and let cook 3-4 minutes.  When opening the iron, move quick.  Don't be slow about it, or the waffle will split.  I had to try a few times to get it just right, but when you do, the waffle is yummy!  I serve the waffle with bottled pears, and just mush them up on the waffle.  A dusting of powdered sugar is lovely too.  But you know, Buttermilk syrup would taste amazing as well:)

Orange Marmalade

I love that during the cold dreary months of winter there is always a bright, cheery, beautiful fruit season going on somewhere in the world.  I love the fact that oranges, grapefruit, lemons and limes are all readily available.  I can get them at any grocery store.  They are beautiful glowing orbs that make me smile.  Big smiles here:)  We have gone through 4- 40 lb. cases of oranges since Christmas.  True story.  I got a juicer for my birthday, and we have become juicing maniacs!  Cases of oranges, apples, carrots, spinach, beets, ginger root.......you name it we've juiced it.   My Jimmy craves the juices now.  With all these beautiful fruits hanging around my house I decided to try my hand at Orange Marmalade.  Everytime we go out for breakfast I search in the little jam and jelly container for the little Smuckers pouch of Orange Marmalade.  I think it's wonderfully yummy!  When it comes to jams my all time fave is Blackberry, and then I think it's Orange Marmalade.  Raspberry comes in 3rd with strawberry 4th.  I love grape jelly as well.  Nothing goes better with peanut butter, but we're not talking jelly here.  Only jam.

The whole process was a little more time consuming than regular freezer jam, but it is well worth the effort.  One thing I've found while making any sort of jam is that I have to follow the recipe to the T.  Nothing extra, no skimping, just do it as written.    Enjoy and good luck!  Now I can eat a little bit of sunshine on my toast every morning.  It really is tasty:)

Orange Marmalade

recipe courtesy of Alton Brown-love that man!

Ingredients

1 3/4 pounds oranges, 4 to 5 medium

1 lemon, zest finely grated and juiced

6 cups water

3 pounds plus 12 ounces sugar

Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot

Directions

Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Pineapple Salsa

I am on vacation, and a lovely one at that.   I have my handsome Jimmy with me and all my little kidlets, and I'm never going home.  Actually........I'm starting to miss my dogs, and my kitties, and my garden (which is still alive if you can believe that!) and just the general feeling of fall.  I'm starting to want some hot soup on a chilly night, and to wear capris with flip flops and long shirts.  I'm not ready for the big step to long pants and boots, but that will come.  I'm sure when I get home the leaves will all have turned, but we Clawson's are truly enjoying our last big Hurrah!  Can I just tell you that the pineapple here in this paradise is lovely.  Perfectly perfect, and wonderful, and I've eaten 6 of them.  6 whole pineapples.  I just cut the 6th pineapple minutes ago, and yes it was as good as all the other 5.   It's the pineapple salsa I'd like to talk about today.  We've had fish this and that, and nothing is better with fish than pineapple salsa.

I used to make mango salsa, and I still love it, but this pineapple stuff is yumm-y!  It is great served with fish tacos (that's what we're having tonight!) grilled fish, pork roast, chicken of the BBQ and served straight up with a spoon.  You know another good thing about pineapple salsa is that you can make it even when you aren't in paradise.  Sam's and Costco sell amazing pineapples for a great price all year round.  Oh I almost forgot this salsa is great with chips.  Enjoy it at your next Mexican night.  Tortilla shells, shredded chicken or beef, guacamole, regular salsa and some pineapple salsa.  Dang that sounds good!

Pineapple Salsa

fresh pineapple

red onion

cilantro

serrano chili

tomatoes

a little lime juice

sugar

salt

Chop all ingredients into small bits, and mix together.  Add a squeeze of lime and a little sugar and salt.  Taste it.  See what else it needs.  You may want a little more salt or a little more sugar.  Adjust to your taste.  Serve over fish tacos or with a pork roast or just by the spoonful.  It is wonderful!

Blackberry Peach Crisp

Can you smell it?  Crisps remind me of walking up the ramp at good old Lomond View Elementary on my way to lunch and smelling the apple crisp baking.  They'd serve it in a little dish with a perfect little dallop of whipped cream on top.  It was one of my favorite desserts in grade school.  Sunday I made Berry Peach Crisp.  It was tasty.  It was pretty too.   It brought back memories, and dang it smelled good.   The best thing about a crisp is you can use what ever you've got fruit wise.  Peaches, fresh or canned even.  Berries, and plums, or apples, or cherries.  I love them all.

Blackberry Peach Crisp

load of fresh peaches peeled and sliced

blackberries

1 c. sugar

1/4 c. Ultra Gel or cornstarch

Mix together until combined.  Pour into a baking dish.  Top with crisp topping.

Crisp

2 cubes butter

1 c. flour

1 c. brown sugar

2 c. oatmeal

cinnamon

Cut butter into the rest of the ingredients until resembles small peas.  Sprinkle on top of fruit.  Bake at 375' F. for 30-45 mins. or until the middle of the crisp starts to bubble.  Serve warm with ice cream or whipped cream.

My Cousin's Are Amazing Cooks

Every Aug. my granny has a little gathering of grandchildren at her pool for the annual Cousin Party.  Doesn't every kid in the world love their cousins to death?  I was telling someone the other day that I have taken my kids on some pretty fantastic trips, but their favorite trips always seem to involve cousins!  There are always 2 big cousin trips each summer and they always involve camping, dirt, bears, Uncle Dave's Hola song, and lots of late nights.  If you ask my kids what they did this summer it will be all about the Garner Reunion with the cousins, and the Clawson Reunion with the cousins.  Are you sensing a common thread here?

Well cousins are amazing.  They teach you all sorts of things.  I learned how to do the "lollipop pop" with my fingers from my cousins and the song "Playing With the Queen Of Hearts".  I learned how to do a 1 1/2 flip off the diving board with my cousin and how to make Cheeser's and Tuna Patties.

So our cousin party last week was dang fun.  Not everyone could attend, so we gossiped about those not there. (Just kidding Emmi!) But I soon realized that I come from a family of amazing cooks.  Grams bought pizza and everyone was asked to bring a little something.  I brought a watermelon-what a cop out, but everyone else hit homeruns!   I walked back to my car with a couple new recipes for my file.  I'll be making both real soon.   I hope you enjoy them- I know I enjoyed every minute being with my cousins!  We need to do that a  little more often.  Thanks Granny for the good time!

Angie's Fruit Salsa

1 cup grapes

1 lb. strawberries

2 Granny Smith Apples w/skin on

3 Pink Lady or Fuji Apples w/skin 

1 orange-juiced

1/2 cup brown sugar

1/2 cup sugar

1/2 teaspoon Cinnamon

4 Kiwi

1/2 cup jam-strawberry

Angie took all the fruit and buzzed it in a food processor.  She left it a little chunky, but not too much.  The flavor is dang good.   

Tortilla chips: Take flour tortillas and spray them with pam or butter and sprinkle with cinnamon and sugar.  Cut into wedges and bake @385 until golden brown.  Serve the salsa with the cinnamon sugar chips.  It was divine, and beautiful!

Holy Strawboly!

Yes, that handsome man of mine helps in the garden every once in awhile.  Thanks Jimmy!

Holy cow!! I have had strawberries coming out of my ears for the past few weeks.  My garden is such a miracle!  Every time I'm out there I am amazed at what has grown.  It seems crazy to me that these little dried seeds actually grow into something we can eat, and that I actually did it.  Truth be told I don't really have a green thumb.  My thumb is just short and stubby and really couldn't grow anything if my life depended on it.  I do believe that a little prayer for the desires of my heart can do great things for my garden.  It's true, and I'm not trying to get preachy or anything, but dang you've got to try the "prayer road"  for great gardens.

Last year I had a record breaking cherry tomato that I prayed over everyday.  I also stroked it and talked sweet little words of love to it and boy did it produce.  That tomato was at least 10 ft. in diameter.  We were eating cherry tomatoes way into Oct.  This year I've prayed for my garden every night and boy has it done well.  My mom taught me when I was 8 or so how much prayer helps when you need something.  I had lost a favorite something and she encouraged me to pray for help.  I trusted everything she said and did exactly as she asked.  I found the treasure moments later in a spot I had already looked in.  I knew then and there that my prayer was answered.  Pray for your garden if you need a little extra help.  Trees do really well too if they are prayed over.  James thought I was a little strange at first when I'd pray for my garden, but I think he's a believer now.

The strawberry patch is producing tons and tons of berries.  I've probably picked about 12 ice cream buckets full of berries.  My patch is only 15 ft. by 10 ft.  It is wonderful.  I've made jam, and pies, and my favorite.........strawberries and cream.  We'll be having smoothies from now until next July.  I've got one more picking and I think I'm going to make Strawberry Rhubarb pie.  Lot's of them and then freeze them.  Just as the strawberries are finishing the raspberries are starting.  What a treat a garden is.  Blackberries will be next and then some beans, corn, tomatoes...................I love this time of year.  So pray for your garden.  It compensates for any lack of green thumbness you may have.  Trust me on this one!! I'm starting to learn prayer can do great things for 15 year olds too!!

Ski Day

I have waited for 17 years to do what I just did today. As soon as the kids got on the bus this morning J and I headed out the door with ski boots in hand and headed up to Beaver Mountain. Pure, unadulterated indulgence. I went skiing in the middle of the week with my favorite ski partner, and I didn't have to get a babysitter. I actually felt a little scandalous.

We have had a few storms over the last few days, and it paid off. I think there were only 23 other people skiing today, and actually 21 of them were snowboarders. We had the mountain to ourselves, and at least 20 inches of new snow. J would laugh as I was making my way down the slope since the snow hit me mid thigh most of the time. There was not a groomed trail in sight. I've been skiing since I was 5, but I am not accustom to powder days quite like this. I'm a "Suzie Chapstick" kind of gal. I love groomed trails, that look like corduroy, and make you scream as you go sailing down the run. Even so, it was still a perfect day. To top off all this perfect, indulgence we had the best treat known to man when we got back to the car.

SLICED APPLES AND NUTELLA. If you're not a fan of Nutella give it another try. That's the only reason the Lord made apples I think. To be dipped in chocolate hazelnut goodness. I can't wait to post my favorite Nutella sandwich. We call it a Squashy Joshy. You're going to love it. I think we should start making them at the bakery in fact. I have decided the main reason I go skiing is to eat Nutella and apples at the car when the day is over. That's a good enough reason to go skiing don't you think.

I Beat The Peach Raper

Beauties!

She's pretty dang cute too!

Tis the season for the best dang peaches this side of Brigham.  My ma and pa moved a few years back from our ancestral home to a lovely home on the hill.  I have to admit I hated their moving, and I still can't find anything at my mom's new home, but dang it, I love the peach trees that came along with the purchase.  Wasn't it the Reverend Mother who said to dear Maria, "When the lord closes a door, he always opens a window."  This window that was opened has the lovely scent of peaches wafting through it, and large orange orbs full of juiciness, starring right at you.  If I can't have the pool anymore, at least I can have some peaches.  

Those three little trees that my mom has are amazing.  They produce the biggest, most beautiful peaches, and are just loaded to the hilt.  These few weeks in late Sept. and early Oct. are a peach lovers delight. 

 I have been dying to blog about the peach raper for months now, and the day has finally come.  I am writing it down for posterity.  Last year my mom had been monitoring the progress of the peaches and they were a little slower than the previous year.  It was actually Oct. by the time the peaches were absolutely ready to pick.  Seriously they were beautiful.  Humongous peaches, that I'm sure would have been at least a size DD bra cup.  They were that big.  My mom was leaving town the evening of Oct. 2nd for a few weeks and had told me and my sis-in-law K to come the next morning and pick to our hearts content.  She then proceeded to tell us that a friend of hers was going to come the next day or two and clean up the rest.  K and I had it planned.  We were to meet at the peach tree at a certain time and pick, and tell stories, and giggle like school girls as we picked our treasure.  Then the world came to a complete standstill.  

I got a phone call just a few minutes away from my mom's house the next morning and it was K calling asking where the peach trees were.  What?  K knew exactly where they were and I thought she must be having one of those pregnant lady moments.  "K they are right in back, down the rocks.  You know the trees with the huge orange things growing on them."  I said.  Her response to me was, "There are only naked trees Lisa.  There isn't a thing on any tree or any peaches even on the ground."  How could this be?  K must be blind.  I don't know, but this could not be true.   I started to cry and then I said a few swear words. ( I'm sorry, but those little four letter words sometimes just get the best of me.  I'm really working on this.  I'm really trying to act like a bishop's wife.)  There were supposed to be peaches galore for us, but now there was nothing.  

I got to my mom's and we inspected and sure enough there wasn't even a squished peach in the grass.  If I hadn't seen the peaches the week before I would not have known those three little trees contained peaches.  Those poor little peach trees had been totally stripped and raped by my mothers good for nothing moochy friend.  (I am getting all worked up about this just remembering.)  I called my mom, but since they were in-flight to a sunny lovely location all I could do was leave a teary message, and travel home wishing I had just had a bad dream.  To find out, the nasty woman had come immediately after my parents left the night before and took every last peach.  They even vacuumed the grass of all traces of peaches.  We figured there were at least 15 bushels of peaches on those trees, and I hoped she choked on her peach crisp, and peach cobbler, and fresh peaches with 1/2 and 1/2 since I wasn't going to get any of those things that year.  

We put a friend ban on my mom this year.  She could have nothing to do with the peach raper, and everyone would feel better all the way around.   I know my mom felt liberated!  Or at least I felt a little bit of justice, or was it revenge?  I don't care, but the peach raper gets no peaches this year.  I picked 5 buckets the other day and I have been enjoying every moment of canning them, and eating them fresh, and all sorts of peach loveliness.  There's going to be a large sum of peach posts over the next couple of days thanks to these beauties.  Thanks mummy dearest for the lovely organic peaches, and for all the help picking.  It's such a treat!!  Your the best and I love you're stinking guts!  So be on the lookout for the peach raper.  She seems nice, but there is an evil side to her.  She doesn't like to share....... but two can play that game.  (Just kidding- I'm sure she's got 300 quarts left over from last year so she doesn't need any this year right?Good way to justify huh!)

Always For Eric

Every year for my younger brother Eric's birthday he receives a lovely pound cake compliments of me.  He loves this pound cake almost as much as I, and there is nothing more gratifying than having your cooking endeavors loved.  Years ago when I had just delivered my 3rd baby a loved sister-in-law brought this cake to me and my little family.  It was a Coconut Pound Cake that quickly had me eating piece after lovely piece and soon admitting that is was my favorite food in this world.  

I didn't have a Bundt pan at the time, but I quickly remedied that.  My mother was moving shortly thereafter, and I raped and pillaged her pot and pan drawer before she could give any of it away to the DI.  I came across this lovely Avocado green, tried and true Bundt pan.  I did tell my mom I was taking it, and she seemed genuinely happy that the green pan was finding a new home.  This pan has made many a pound cake since and is very well loved.  I have to admit that when ever I venture into our local DI, a well used Bundt pan is what I am looking for.  I've found a few and quickly snatched them up and given them to well loved relatives, who enjoy the merits of a perfect pound cake:)

Yesterday's pound cake was an new version of the perfect Coconut Pound Cake.  I had found a recipe quite similar that sounded wonderful with the addition of a lovely new spice, Cardamon.  Have you ever had it?  The local Indian restaurant in town puts it in their cool rice pudding, and I thought the addition to the pound cake would be delightful.  I was right.  It was delish!  The only thing that could make a perfect Pound Cake better would be a fresh fruit sauce or compote over the top with homemade vanilla ice cream.  That is just what I did.  

Rhubarb was calling my name out in the garden and I had a freezer full of the prettiest little strawberries from June's crop.  I was thinking of my mom as I made this little sauce.  My mom's favorite pie is Strawberry Rhubarb, but I think yesterday's dessert would have ranked right up there for her.  All I did was place 1 1/2 c. of rhubarb chunks and 2 c. of frozen berries into a pan with 1/2 c. water and 1 c. sugar.  Let it just bubble away until it turns into a jam like texture and is a lovely red color.

The ice cream was super easy.  I have 4 different ice cream makers, but this Cuisinart electric ice cream maker is the best for impromptu desserts.  The ingredients were just cream, sugar and vanilla.  Ok, so you could call it frozen whipped cream.  It was so yummy.  

Vanilla Ice Cream

1 qt. cream

1/2 qt. half and half

1 c. sugar

1 t. vanilla

Place in frozen canister and let freeze.  Perfect and easy.

The Pound Cake was wonderful.  I have loved it in it's many different reincarnations.  Coconut Pound Cake was the first, and it was quickly followed by Rum Cake.  It's been a Blueberry Lemon, Almond, and just plain old Lemon Pound Cake too.  The recipe is simple, and can be tailored to your tastes.  It is pleasant eaten by the slice, toasted with butter, or topped with fresh peaches, raspberries, or Buttermilk Syrup.  This is a favorite no matter how you make it, but try the Cardamon.  It was delightful.  

Fabulous Pound Cake

1 c. butter softened

3 c. sugar

6 eggs

Mix these ingredients together until light and fluffy.  Add:

3 c. flour

1/4 t. baking soda

1/2 t. baking powder

Mix until smooth.  Add:

1 c. sour cream

1 oz. of extract (coconut, rum, almond, lemon.....you get the idea)

Mix until combined and pour into a greased and floured 12 c. Bundt pan.  Bake at 325' F. for 1 hr. and 15 mins.  When done let sit on the counter for about 10- 15 mins.  Run a knife around the edge and invert onto a cake stand or large dish.  

The cake I made yesterday had 1 t. of vanilla instead of the extract and 1 1/2 T. of cardamon.  It was lovely.  I actually glaze all of the cakes I make usually.  While the cake is resting after baking I make a quick glaze.  

Glaze For the Bundt

1 c. sugar

1/2 c. water

A lot of extract of the flavor of cake your making.  Especially the rum extract.  My granny once asked me if I used real rum in the cake it was so sauced up.  What a compliment Grams!

Bring the glaze to a boil on the stove and let it bubble away for 2-3 mins.  I brush the hot sauce on a hot cake with a pastry brush.  It makes it shiny and extra flavorful.