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Smoothie for two:
1 banana
2 big spoonfuls of yogurt
1/2 cup frozen wild blueberries
1 spoonful frozen lingonberries
12 or so frozen raspberries
Squirt of honey
2 teaspoons ground flax
Milk as required to blend to a drinkable consistency.
Perhaps it’s the little girl in me, but I think a smoothie tastes better with a straw!
Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
Arrange the chicken and sausages on a large platter.
Ingredients
1/2 cup red wine vinegar, highest quality
4 tablespoons scallion, chopped
1/2 teaspoon fresh garlic, minced
1 teaspoon Dijon mustard
3 tablespoons honey
1 tablespoon Chinese molasses
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 tablespoons fresh lemon juice
3 tablespoons Black Walnut Infused Port Wine –see recipe
2 1/2 cups Black Walnut Oil – see recipe
4 teaspoons fresh thyme, minced
1/4 cup black walnuts, finely ground
Directions
Place first 10 ingredients into a food processor. Slowly add the Black Walnut Oil. Stir in black walnuts and thyme. Refrigerate at least 4 hours for flavors to marry and bloom, then adjust seasoning if necessary. Serve at room temperature.
This vinaigrette is excellent on your favorite salads.
Ingredients
1 quart canola oil, warmed
1 pound black walnuts, lightly toasted
Directions
Lightly toast the black walnuts in a preheated 350° oven to release the oils. Warm the oil to 100°, add the black walnuts to the oil. Put the sealed jar in a warm place (100 – 110°) in the kitchen for 24 hours. Then remove to dry storage to stand for at least one month. Drain off excess oil and reserve. Put the black walnuts in a food processor with a bit of the reserved oil. Process and remove to strain through a paper filter overnight. Add this filtered oil to the reserved flavored oil.
Black walnut oil can be used alone, as a condiment, or combined with vinegar in vinaigrettes. Black Walnut Oil can also be used as an ingredient in vinaigrette that is used to finish the cooking liquids from roast meats or braised fish cooked en sauce.
Black Walnut Cookies
Submitted By: Ben S. – See All My Recipes
Recipe Tags: Cookie RecipesDate Added: December 22, 2010
There are not many cookie recipes made just for black walnuts and, contrary to what some people believe, black walnuts do not taste the same as regular walnuts. This recipe makes use of the unique and distinctive taste of the black walnut. The cookie is easy to assemble and bake. It can be soft or crunchy depending on the size you make it and the length of time you bake it. It has a wonderful flavor is will certainly be different from all the other cookies on any cookie platter. The difference between this and a regular walnut make this cookie more of an adult pleasure than a cookie for the kids. Grab a cup of coffee and indulge!
Ingredients:
1 Teaspoon Vanilla
2 Teaspoons Baking Powder
1/4 Cup Milk
1 Cup Shortening
2 1/2 Cups Flour Sifted
1 Teaspoon Salt coarse
2 Eggs beaten
1 Cup Black Walnut chopped
1/2 Cup Dark Corn Syrup
3/4 Cup Sugar granulated or brown
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Directions:
1. Sift together flour, baking powder and salt. Cream shortening.
2. Add sugar gradually and cream until light and fluffy.
3. Add corn syrup; blend thoroughly.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in vanilla and nuts.
6. Add sifted dry ingredients, alternately with milk. Drop by teaspoonfuls on greased baking sheet. Bake in moderate oven (375 degrees) for 12-15 minutes.
Thursday, October 28, 2010
BLUE RIBBON CINNAMON ROLLS
My mother is an expert bread maker. Growing up I saw her making homemade breads, cinnamon rolls, twisties, and dinner rolls. She gave bread making demonstrations all over the northern parts of Utah for several years. Growing up I only remember of 1 time we had “store bought” bread. When I was small it was my job to set the minute minder for 10 minutes and knead the dough by hand. 10 minutes seemed like an eternity–I’m glad we have bread mixers to do the kneading for us now! Her cinnamon roll recipe, an award winner, has been in the family for more than 60 years, and it’s a great one! I love working with the dough–it’s easy to work with, and the finished roll has perfect texture. The caramel frosting and sliced or chopped nuts on top make the big, delicious rolls unique. Posted here is the recipe for the rolls and the frosting. It’s a tradition to have them for our annual Easter brunch with a quiche and fresh fruit. Or I make them quite often with chicken won ton salad and fruit for luncheons or showers, or, a favorite of the family, on Christmas morning. The rolls freeze very well, but I don’t like to frost them before I freeze them–I don’t think the frosting unthaws well after freezing. They are great, however, and taste fresh out-of-the-oven if you take them out of the freezer, unthaw, then warm them up on LOW in the microwave (be very careful–you don’t want to re-cook bread in the microwave–it will ruin it), or even put them on a baking sheet and reheat on low in the oven, then frost them while still warm. The frosting will melt over them. Sprinkle with nuts immediately (or they won’t stay on).
BLUE RIBBON CINNAMON ROLLS
1/2 C instant potato flakes
1/2 C sugar
2 pint warm water
10 Tablespoons instant dry milk
2 Tablespoon yeast, softened in 1/2 Cup warm water
1/2 Cup shortening
2 tsp salt
3 eggs, beaten
flour
Mix potato flakes, sugar, warm water, dry milk, shortening, salt and beaten eggs in bread mixer. Add 3 Cups flour and mix well. Add softened yeast and mix. Continue adding flour, 1 Cup at a time, until you’ve added enough to make a soft, elastic dough. Let raise 1 hour. Punch down. Cover and let raise again for 45 minutes. Divide dough into 4 equal parts. Roll each out on a lightly greased surface and roll into a rectangle about 10X20. Then take:
1 Cube butter, softened and divided into 4ths
1 Tablespoon cinnamon
1 Cup sugar, divided into 4ths with the cinnamon.
Rub soft butter onto rectangle, leaving a 1-inch edge all around.
Sprinkle with 1/4 of the cinnamon/sugar mixture, leaving the same edge.
Roll up jelly roll fashion, sealing the edges by pinching dough together at seam.
Take a long piece of dental floss and lightly mark the rolled dough in half, and then mark equal sections to cut 12 rolls. Cut through with the dental floss by bringing the floss around the dough to the front and crossing over and pulling. This works GREAT! (No more smashed dough!)
Place on BIG school cookie sheets lined with parchment paper. Evenly space the 12 cinnamon rolls on sheet. Flatten each roll with fingertips and then cover with a cotton towel and let raise until doubled in size–about 1 1/2 hours. Bake at 400 degrees for 10 minutes. Immediately remove from baking pans and put on cooling rack. Then frost immediately with caramel frosting and sprinkle with sliced almonds or finely chopped pecans or walnuts.
CARAMEL FROSTING
1 cube butter
1 1/2 Cup brown sugar, packed
pinch of salt
Melt butter in saucepan. Add salt and brown sugar. Melt the brown sugar, and bring to boiling. Boil and stir for 1 minute, stirring constantly. (This will be thick–but it will bubble). With an electric hand mixer, beat in 1 lb powdered sugar, 1 Tablespoon vanilla, and enough evaporated milk to desired consistency. Beat until smooth. (If you need to thin it a little during the frosting of the 4 dozen rolls, you may do so with additional evaporated milk). Spread on warm cinnamon rolls, and immediately sprinkle with nuts, if desired. NOTE: If desired, you can add raisins to the dough, and frost with vanilla frosting.
FAVORITE LICORICE CARAMELS
1 can Eagle Brand condensed milk
2 cubes butter
1 1/2 Cup light corn syrup
2 Cup sugar
1/4 teaspoon salt
1 teaspoon licorice with anise oil flavoring
1 teaspoon black paste food coloring
Combine all ingredients in a heavy pan except oil flavoring and paste food coloring. Cook over medium heat, stirring constantly (this burns easily, so watch carefully). Cook and stir until mixture reaches a soft ball stage. (Soft ball is when a small amount turns to a firm, but soft ball, when emerged into a cup of ICE water). Make sure you don’t overcook this. Remove from heat. Add the food color and licorice oil. Pour into a greased 9X13 pan and let set up. Cut and wrap in waxed paper or saran wrap. This makes a BIG batch–plenty to give away and have some for yourself as well. If you like caramels and black licorice, you’ll LOVE this recipe!
The kids thought it was especially cute, and it’s something not only teens and adults would want to make, but even small children could make. The mice are stems-on maraschino cherries, drained and dried, dipped in chocolate bark or dipping chocolate. Attach the Hershey Kiss head with melted chocolate. Pipe two small dots for eyes and half of a shelled peanut on each side, glued on with more melted chocolate for ears. The tails are the stems of the maraschino cherries. These would be fun to make for a family craft night. It was also a fun gift to receive–they were almost too cute to eat!
EASY OREO TRUFFLES
1 package (8 oz) cream cheese, softened
1 pkg (1 lb 2 oz) Oreo cookies finely crushed
(4 1/4 C), divided
2 pkgs. (8 squares each pkg) semi sweet chocolate, melted
Mix softened cream cheese and 3 cups crumbs until well blended. Shape into 48 balls. Dip in melted chocolate. Place on waxed paper in shallow pan. Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until firm. Store covered, in refrigerator.
NOTE: VARIATIONS: We substitute Mint Oreos for the regular ones–it makes a wonderful mint truffle! Sprinkle with crushed candy canes. I also use MILK CHOCOLATE, not semi-sweet as the recipe calls for–we just like them better. We have also used milk chocolate bark, which sets up lots faster and is very tasty. Dipping chocolate can also be used–whatever you have on hand. If you use chocolate chips, I recommend adding 2 Tablespoons of melted shortening to your melted chocolate, though. We also make some of the tops festive by putting the extra melted white or milk chocolate into small baggies, making a SMALL diagonal cut in the corner of the baggie, then piping out chocolate to decorate tops in stripes or zigzags.
TOASTED COCONUT GOLDEN OREO COOKIE BALLS
1 pkg (8 oz) cream cheese, softened
32 golden Oreo Cookies, finely crushed (3 cups)
1 1/2 cups flaked coconut, toasted
2 pkg (6 squares each) white chocolate, melted
Mix cream cheese, cookie crumbs, and 1 cup of the toasted flaked coconut until well blended. Shape into 42 1-inch balls. Dip in melted white chocolate. Place on parchment or waxed paper in shallow pan. Sprinkle with remaining toasted coconut. Refrigerate 1 hour or until firm. Store tightly in a covered container in refrigerator.
TIPS FOR EASY DIPPING: To easily coat your truffles or cookie balls with the melted chocolate, add rolled balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into the bowl. Place on waxed paper or parchment. Another quick and easy way, which I prefer, is to use a skewer. Just poke the ball, dip, shake off excess chocolate, and, using another skewer, push off onto the waxed paper, covering up the hole by swirling the chocolate a little over the area with the skewer.
TIP FOR EASY CRUSHING: For an easy, no-mess way to crush cookies, place cookies in a large Ziploc baggie, seal, and use a rolling pin to crush the cookies until you have fine crumbs.
TIP FOR QUICK MELTING OF CHOCOLATE: Melt chocolate in microwave for 1 minute. Take out and stir. Keep microwaving and stirring, at 1 minute intervals or less until chocolate is melted. DO NOT OVER COOK!
GOURMET ZUCCHINI BREAD
2 Cups sugar
1 Cup oil
3 eggs
2 Cups grated zucchini
2 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
1 Tablespoon cinnamon
1 Tablespoon vanilla
3 Cups flour
1-3 Cups coarsely chopped nuts (walnuts, pecans, slivered almonds)
Grate zucchini. Mix together zucchini, oil. Add sugar and beat. Add eggs and beat well. Add spices and dry ingredients except flour. Mix well. Add flour, stirring well. Add ingredients for the variation you want, then bake at 325 degrees until done, about 45 minutes, or until a toothpick comes out clean. Turn onto racks and cool.
VARIATIONS: Chocolate Chip: Add 1 large package milk or semi-sweet chocolate chips with walnuts. Raisin: Add 2-3 Cups ground raisins with walnuts. Coconut: Add 1 12-oz package flaked coconut, omit the vanilla and substitute Coconut flavoring. I like slivered almonds or walnuts with the coconut. Crushed pineapple: 1 large can crushed pineapple, drained, with pecans. Cranberry: 1 can whole cranberry sauce. I like pecans or walnuts with this one.
