my recipe box: hot cranberry cider

Have you noticed the fall tingly leaves are changing breeze is blowing tiny chill in the air feeling is here?  I have.  It's hard not to.  I was out driving with the kids the other day and we were having so much fun playing our fall "game."  It's not really a "game," but they think it is and that is all that matters.  I have just now decided to call it Shout it out across the mountain tops when you see beautiful fall leaves!  You may have guessed, that is what you do.  You see leaves, you shout colors, types, whatever you want!  It's quite silly.  Please try it.  So we were playing Shout it out across the mountain tops when you see beautiful fall leaves! and then we talked about how cool it is that God made trees do that.

Ponder that while you make a pot of Hot Cranberry Cider.  It makes your kitchen smell fantastic.  This is a recipe that I got from my mom, I simply changed the name.  Previously named Hot Cranberry Punch, I renamed it mainly because I don't have a punch bowl.  Nor silver ladle.   Yeah that...and it tastes like cider.

Hot Cranberry Cider 

32 oz. cranberry juice

8 C. water

2 C. sugar

4 whole cinnamon sticks

1 Tbsp whole cloves

1/4 C. lemon juice

1 C. no pulp orange juice

Pour cranberry juice, water, & sugar into a large pot.  Use cheesecloth to tie up cinnamon sticks & cloves and place into pot.  (You can skip this step, I just think it is easier than straining when finished)  Bring to a boil and then simmer for 10 minutes.  Add lemon and orange juices and heat a few more minutes.  Remove spices.

Wherever it is that you have your cup, be it on the morning commute in your car, or when you finally get a moment to yourself at your desk, while your children are napping, or at the end of a tiring day, I wish you peace.

amy

In the entire circle of the year there are no days so delightful as those of a fine October, when the trees are bare to the mild heavens, and the red leaves bestrew the road, and you can feel the breath of winter, morning and evening - no days so calm, so tenderly solemn, and with such a reverent meekness in the air. ~ Alexander Smith 

my recipe box: pumpkin pie creamer success!

hannah,  center grove orchard, fall 2011

Happy fall everyone!  

Ok, ok, so it's not "officially" fall until the Atumnal Equinox which takes place Saturday, September 22, 2012.  I just googled that for your information, all of you people in love with summer - you've got 15 days.  While I have been dreaming about fall for the past month, I honestly have tried not to rush things.   I didn't even try this new recipe until last week!  I found the recipe here and adjusted slightly.  Enjoy!

Pumpkin Pie Coffee Creamer

1 half pint heavy cream
1 cup whole milk
4 tbsp. pure maple syrup
3 tbsp. pumpkin puree (I used Libby's brand in the can, ingredients = only pumpkin)
2 tsp. pumpkin pie spice (Love Penzey's)
1 tsp. vanilla

Stir together heavy cream, milk, syrup, pumpkin puree, and pumpkin pie spice in a small saucepan on low heat until it steams (try not to boil).  Remove from heat, strain through a fine sieve (pouring over cheesecloth in a small strainer also works) and add vanilla.  Store in an airtight container in the refrigerator, will keep up to two weeks.

*note* while typing out this recipe I discovered an error on the Cinnamon Maple Coffee Creamer recipe posted last month.  It should have been one HALF pint of heavy cream.  I have updated the post.  Ooopsies.

And...recipe coming up next...Cranberry Cider...just for you (Melanie Clark)!!  Just in time for those cool temperatures (that are hopefully better be around the corner)!  It's the best.  Seriously.  Makes me want to knit up a pair of those cute little fingerless gloves so I can fashionably have my morning cup at the bus stop.  If only I knew how to purl.

HAPPY FALL!

ps.  If you aren't reading this from a phone you may notice I have blog music now.  Hope you enjoy my fall inspired playlist.

my recipe box: cinnamon maple coffee creamer

Is it just me or is fall in the air?  Hehe.  I know, it's just me.  I'll back off until state fair week is over.  But that's all you "can't get enough of summer" people get.  I'm ready for cooler temps (sweaters and jeans!), the changing of the leaves (colors!), apples & pumpkins (ermahgerd the orchard!), football (GO HAWKS!)...I can hardly wait!

No matter how hot it is, I usually have need a cup of hot coffee in the morning.  Awhile back I noted this link, at the time it was a bit of a joke, but I was curious enough to give it a try.  I have found on this lifelong journey to eating fresh, wholesome foods, caring about where foods come from, and cooking meals made from single ingredients that there is a lot of give and take (yes, I still add the reddi whip to my cup).  And guess what - it's ok.  You can't change everything at once, but small steps really make a difference.  This is the latest baby step for me.  Try it out and see what you think!  The way I ended up liking it best is similar to the "Cinnamon Strudel" original recipe on the link, just a couple of changes.

Cinnamon Maple Coffee Creamer

1 half pint heavy cream
1 cup whole milk
4 tbsp. pure maple syrup (nothing against Aunt Jemima but seriously don't do it)
1 tsp. cinnamon
2 tsp. vanilla

Stir together heavy cream, whole milk, syrup, & cinnamon in a small saucepan on low heat until it steams (try not to boil).  Remove from heat, strain through a fine sieve (pouring over cheesecloth in a small strainer also works) and add vanilla.  Store in an airtight container in the refrigerator, will keep up to two weeks.

For now cinnamon maple will suffice, but soon shelves will be stocked with all of the holiday creamer (irresistible) flavors.  I'll be doing some experimenting and will post my favorite homemade pumpkin spice version just in time to enjoy throughout the fall season.  Happy cup of coffee to you!

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PS.  Just for fun, here is a list of the ingredients in the creamer that I most often purchased.  


INGREDIENTS: WATER, SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, AND LESS THAN 2% OF SODIUM CASEINATE (A MILK DERIVATIVE)**, NATURAL AND ARTIFICIAL FLAVORS, DIPOTASSIUM PHOSPHATE, DISODIUM PHOSPHATE, MONO- AND DIGLYCERIDES, CELLULOSE GEL, CELLULOSE GUM, COLOR ADDED, CARRAGEENAN.

my recipe box: granola cereal

Little by little at our house I am trying to find good recipes made from single, natural ingredients to replace packaged items from our pantry. I have a long way to go.  The convenience factor of a frozen pizza or macaroni & cheese often wins.  But, even with small steps we are improving and it makes me so happy! I like the challenge of discovering recipes for foods that have been packaged for so long now that it seems unheard of to make yourself. I mean who makes their own cereal? I would like to take this to the extreme in the years to come and hope to eventually become somewhat sustainable; making my own breads, jelly, growing vegetables, etc. (I guess we’ll keep on buying milk though because Dan doesn't think he would ever choose to milk a cow. Ever. Sigh.)

What I am finding out is that when I make something myself:

1. Grocery shopping is easier and faster because you can get almost everything you need by shopping the perimeter of the store!

2. I save money
3. I eat healthier foods and in turn maintain a healthier weight
4. It tastes better
5. I appreciate it more

I’m sure there are even more reasons out there. I’m hoping to post under the "My Recipe Box" label more often, and especially this summer as we discover new favorites. This one we call “Crunchies” at our house and Hannah loves it along with helping me prepare it. Oh how great she is at “helping” me stir the ingredients together (Yes, it flies out of the pan more often than not, and for that reason our puppy Max is also a fan).

I have always loved granola cereals but usually pass on them at the store because they always seem expensive. The ingredients for this recipe are very simple and inexpensive. Hannah eats this often for breakfast with milk and fruit or she also loves a spoonful stirred in with her yogurt. It goes well with fresh fruits: blueberries, raspberries, bananas, peaches, raisins, and even chocolate chips as I discovered during a late night craving when I was pregnant with AJ! 

Granola Cereal

5 C. Oats (we prefer “Old Fashioned” but you can use anything)

½ C. Brown Sugar
¼ tsp. Salt
1 tsp. Cinnamon
1/3 C. Honey
1/3 C. Vegetable Oil
1/3 C. Water
1 tsp. Vanilla

Mix oats, brown sugar, salt, and cinnamon together in a lightly greased roasting pan or baking sheet. In a separate bowl stir liquid ingredients. Pour over dry ingredients mixing until well coated. Bake at 325 for 40 minutes total, taking out to stir every 10 minutes. Cool and then store in an airtight container. I don’t know how long this preserves, we never let it sit that long!