Making Rose Sugar

Roses aren't usually the first thing you think of to bring in from the garden to the kitchen.  But, roses can be used for a variety of culinary purposes.  One way to use roses in your cooking is to make rose flavored sugar.  It is made exactly the same way you make vanilla scented sugar.

There are two methods to make the sugar.  I will show you this method first. (source: Mad About Herbs)

Ingredients:

1 cup of fresh organic fragrant rose petals

3/4- 1 cup of white sugar

• I first chopped the white end off of the rose petal.   This part of the petal tends to taste bitter so I removed it.

• Next, I finely chopped the rose petals up.

• Next you need to place some sugar in a mortar and mix by pounding the petals into the sugar.

• If you want to serve the sugar with this gorgeous pink color you must serve it now freshly mixed.  It has the most fragrant smell just like the roses.
• After mixing place in an airtight glass jar for storage.

• The reason I tell you to serve it fresh is because the color turns brown overnight.  I made this last night and today when I saw it had browned I was disappointed.  It also smells more fruity. 

The other way to make rose sugar I found in The Herb Companion.  

• Take a clean pint jar with a tight fitting lid.   Fill the jar about 1/3 full with sugar, scatter a small handful of very fragrant rose petals over the sugar.
• Cover the petals with sugar so the jar is 2/3 full; add another small handful of rose petals and cover with sugar to fill the jar, leaving about 1/2 inch headspace.
• Shake the jar and place on a shelf in a cool dark place.  The sugar will be ready to use in 2 to 3 weeks and will become more flavorful with age.  As, the sugar is used, add more plain sugar, which will take on the fragrance in the jar.

Uses for rose flavored sugar:

1. Stirred into coffee or tea
2. Use instead of plain sugar when baking cakes, scones etc.
3. Sprinkle onto desserts, cakes, cookies, muffins
4. Use to make syrups or add to the rim of cocktail glasses

Note*  If you use this method, you can mix your white sugar with a pink sanding sugar and get the beautiful pale pink sugar.  

 Enjoy!

Sherry

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Rooted in Thyme Simple and Sweet Fridays

Bailey's Irish Cream Fudge

 This is a re-post from 2010.  This fudge is really good!

I have always had trouble making fudge.  My kids like it and they laugh at my failed attempts.  I thought I would give it one more try with this recipe and it worked!  This fudge is made with Bailey's Irish Cream for St. Patrick's Day.  It turned out really good and it is easy.

Irish Cream Fudge

Ingredients:

• 2-12oz. packages of milk chocolate chips
• 1-12oz. package semisweet chocolate chips
• 2-7oz. jars of marshmallow cream
• 2 teaspoons of vanilla extract
• 2/3 cups of Irish Cream (Baileys or homemade)
• 2 cups of chopped nuts (optional)
• 4 1/2 cups of granulated sugar
• 1-12oz. can of evaporated milk
• 1/2 pound of butter, softened

Directions:

In a very large bowl, combine the milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.

Line a 10 X 15 baking pan with foil and spread lightly with butter or margarine.

In a medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.

Pour the milk mixture into the the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.

Pour the fudge into the prepared pan and chill until set.

We would like to thank Mary Ellen from ThatsMyHome.com for contributing this Baileys Irish Cream recipe.

Recipe obtained from this website:

http://www.fantasy-ireland.com/Baileys-Irish-Cream-recipes.html

 Enjoy!

Sherry

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Mulled Cider

 Mulled cider smells wonderful in your kitchen.  It also tastes as good as it smells.  Here are the spices you will need.

20 whole cloves

5 apples (I have used 4)

2 cinnamon sticks

zest of 1 orange, removed with a veggie peeler

6 star anise

Also 1 gallon of apple cider

Press 4 cloves into each apple (I forgot to do this, I just tossed the cloves in the pot.)

Place cider, cinnamon, and orange zest, and studded apples into a large pot and warm over medium heat. Let steep one and a half hour without boiling.  

Garnish with the star anise.  You can serve this all through fall and till Christmas.  I love all of the great smells in the fall like wood burning, pumpkin pie, and this cider on the stove. 

Recipe source: Martha Stewart 

This is a re-post from 2010.  

Enjoy!

Sherry

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Wow Us Wednesday at Savvy Southern Style

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Butternut Bisque

This is one of my absolute favorite soups.  I never fail to make it every fall and it is a perfect appetizer or a meal with a crusty loaf of bread.  I didn't write down what cookbook I copied this from, so source unknown.

Ingredients:

6 cups of chicken stock (I use lower sodium chicken stock.)

1 large butternut squash, peeled and cubed (about 6 cups)

2 medium tart green apples, cored, peeled, and chopped

1 1/2 tsp. sugar

1 tsp. salt (I usually eliminate this and let individuals just salt to taste at the end.)

Pinch of dried rosemary, crumbled

Freshly ground pepper

2 tbsp. (1/4 stick) butter

2 tbsp. all-purpose flour

2 tbsp. dry sherry (I will use Port or any red wine on hand.)

1/2 cup milk with 1 tbsp. cornstarch 

1. Combine stock, squash, apples, onion, sugar, salt, rosemary, and pepper in a heavy large saucepan.  Bring to boil.  Reduce heat and simmer until squash is tender, 1 hour or less.
2. Puree squash mixture in a blender until very smooth.  Return to pan and bring to a boil.
3. Melt butter in another heavy large saucepan over med-low heat.  Whisk in flour and cook 3 minutes.  Whisk in squash puree.  Simmer 5 minutes.  
4. Mix in sherry. Beat 1/2 cup of milk with cornstarch.  Turn off soup.  Whisk 1/2 cup of milk into soup.
5. Rewarm if necessary-Do Not Boil.
6. Ladle into soup bowls and serve.

Serves: 6

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Veggie Pizza

My favorite pizza hands down will always be the loaded veggie.

So, the other night middle son says, "Hey Mom, how about one of your homemade pizzas?  We haven't had that in awhile." 

I answer, "Okay but it will have to be veggie, is that alright?"

"Sure, that will be good."  Middle son is always so agreeable.  The easiest of all my three sons.

I pulled out the veggie drawer and it was full of pizza toppings waiting for the construction of a great supper.   I have made homemade pizza for years.  I will give you my dough recipe, it is the most worn out recipe in my recipe box.  

Homemade Pizza Dough

ingredients:

1 pkg. (1/4 oz.) active dry yeast

1 tsp. sugar

1 1/4 cup warm water (110-115 degrees)

1/4 cup vegetable oil

1 tsp. salt

3 1/2 cup all-purpose flour  (here I used 1/2 of this amount as wheat)

In a large bowl, dissolve the yeast and sugar in water; let stand for 5 minutes.  Add oil & salt.  Stir in flour, a cup at a time, to form soft dough.  Turn onto floured board; knead until smooth and elastic, about 2-3 minutes.  Place in a greased bowl (I use olive oil here), turning once to grease top.  Cover and let rise in a warm place until doubled, about 45 minutes.  Punch down dough and divide in half.  Makes 2 -12 inch pizzas.  Bake at 400 degrees for 25-30 minutes or until crust is lightly browned.

Toppings can be your choice.  

I have used: the above pasta sauce, black olives, onions, green peppers, spinach, cherry tomatoes cut in half, fresh Italian parsley, basil, and mozzarella.

You put the toppings on top of the cheese.  I used to put the cheese on last but, the toppings don't cook as well.

Middle son and last son had no complaints.  They really liked this sauce.  That was the first time I ever tried this sauce.

Enjoy!

Sherry

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Spaghetti with Tomato and Fresh Basil Sauce

I have been trying to get some healthier versions of meals on the menu at home.  An all time favorite of ours is spaghetti and I have a new version that is healthier and almost as quick as opening a can of sauce.

I first inspected the pasta aisle at the grocery and my favorite go to pasta when I want to eat better is Barilla.  This spaghetti was 51% whole wheat and that makes it a lot better tasting than 100% whole wheat.

This is how it looks cooked up.  It is just as quick as the other spaghetti.

The sauce is really good and the kids gave it a thumbs up. 

Ingredients:

1 tsp. extra-virgin olive oil
1 cup of chopped onions
1 1/2 tsps. chopped garlic
3 1/2 cups of crushed tomatoes
1/2 tsp. dry oregano
1/4 tsp. crushed red-pepper flakes (I omitted)
1 tsp. salt
Freshly ground black pepper
1 cup chopped fresh basil
12 ounces dry, whole-wheat spaghetti
4 tbsp. grated Parmesan cheese

  

1. Lightly coat a large skillet with the oil over medium heat.  Add the onions and cook 5 minutes, stirring occasionally.  Add the garlic, tomatoes, oregano, red-pepper flakes, salt, and a few grindings of black pepper and simmer 15 minutes, stirring occasionally.  Reduce the heat to low and stir the basil into the sauce.


2. Cook the spaghetti as directed on the package.  Reserve 1/4 cup cooking water and drain.


3. Add the spaghetti to the Tomato and Fresh Basil Sauce.  Stir to combine and let it sit 1 minute.  If the sauce looks dry, stir in the reserved cooking water.


4. Divide the spaghetti among 4 dinner plates and sprinkle with Parmesan.

Yield: 4 servings of 1 1/2 cups each
This recipe produces 3 1/2 cups of sauce, which can be used in any recipe calling for tomato sauce.  It freezes well.  
Recipe source- The Volumetrics Eating Plan
This is a great cookbook filled with a lot of new versions of favorite recipes that give you a lot fresher food with more veggies and fiber.

Sherry

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Berry Croissants

I just made these up the other day.   I am sure I'm not the only person who has tried it.  But, the berries were cheap and in season and I decided to put them in the center of a croissant.

They are just the canned croissants.   I put them together with a little sliver of butter and a sprinkling of sugar.

I should have gotten a picture of one cut open, but by the time I thought of it..they were gone!
Kid approved!

Sherry

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Crockpot Pot Roast

This is such an easy roast and it always comes out perfect.

Ingredients:

beef chuck roast 2 1/2-3 lbs.

carrots

potatoes

onions

salt

pepper

garlic powder

I simply peel the onion and cut it into quarters, toss in pre-packaged baby carrots (peeled), and wash potatoes and cut them into quarters.  I place all of this under the roast in the crock pot.  I lay the roast on top, pour in a cup of water and season as desired with salt, pepper, and garlic powder.   I cook it on low for 8-12 hours.  The meat will fall apart with a fork and the veggies are tender.  Delicious comfort food for winter's day.  I really wish I was sipping a Mia Tia in Hawaii but, hey, you have to work with what you have.  LOL

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Poinsettia Party

Today I am joining Beth from Food As Art for her Poinsettia Party.  She will have that party up on Sunday evening.  I just happen to recently come across this Christmas snack set that I thought would make a great Christmas gift but, I am utilizing it for today.  (Mom won't mind.)
  

The mug and plates are bedecked with the prettiest poinsettia images.

Walmart had some of the prettiest poinsettias in a variety of colors, like this pale pink one.

The cookie is one of my favorite.  I think it is official.... my favorite food has to be this Chocolate Chip cookie!

Chocolate Chunk Cookie

 Ingredients:

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2  1/4 cup flour
2 1/2 cups oats, powdered in blender
1/2 tsp. salt
1 tsp baking soda
1 tsp. baking powder
12 oz. chocolate chips
4 oz. Hershey bar, cut into chunks
1 1/2 cup of chopped pecans

Preheat oven to 375 degrees.  Cream butter, sugar, brown sugar.  Mix in eggs and vanilla.  Mix in  flour, powdered oats, salt, baking soda, and baking powder.  Next, mix in chocolate chips, chocolate chunks, and pecans.  Drop golf ball size cookie dough on an ungreased cookie sheet 2 inches apart.  Bake 8 minutes.  Cookies will not appear done.  Let cool until removal from cookie sheets.
Adapted from: Lazarus Chocolate Chunk Cookie
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Beverly at How Sweet the Sound for  Pink Saturday
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I am also having a 1-year blogoversary  giveaway.  Click here to enter.  I am giving away a Mary Carol Garrity book.

Herbs de Provence

Here is an idea that came to me in the garden.  I hadn't pulled the herbs up yet.  They seem to hang on the longest being so hardy.  I decided to dry them and make herbs de Provence.  This mixture of herbs used in French cooking sells for at $4 an ounce or more.  It is often used as a mix for rubbing meat, poultry, or fish before roasting.  It is also used to season sauces and soups. 

 

Ingredients:

1 tsp. thyme

1 tsp summer savory

1/2 tsp lavender flowers

1/4 tsp rosemary

1/2 tsp oregano or basil

1/4 tsp sage

For meat- rub with olive oil and salt and press the herb blend into meat before roasting.

Just follow your recipe for sauces and soups. 

There are several variations to the recipe many include fennel or fennel seeds.  This recipe was from the web.

I also made this little shabby bag with a hand lettered linen tag to store the herbs. They smell wonderful and would be a great gift for a person who loves to cook.

Here is a little Italian angel candle holder I found thrifting.  The plates are Limoges and the dessert bowl was unmarked.  
I will join these wonderful sites please go and visit:
Foodie Friday at Designs by Gollum
Pink Saturday at How Sweet the Sound

I am joining Joni at Red Couch Recipes  for the Thanksgiving Challenge.  Each post until Thanksgiving I will mention something I am thankful for.  I am thankful for my husband who is absolutely awesome!

I'm in the blue dress on the right and how did that young lady get in there?  Just kidding!!  He really is awesome!

 

Sherry

Spiderweb Pumpkin Pie

Pumpkin pie can get the Halloween treatment just like a cheesecake.  To make this I took a cup of semi-sweet chocolate chips and melted them in a double boiler on medium heat.  Once melted, I added a teaspoon of vegetable oil to the chocolate and mixed well with spatula.  I then put the chocolate into a pastry bag and drew a spiral on top of the pumpkin pie from the center out.  Insert a knife into pie while chocolate is still hot and score pie from the center out around entire pie.  You should get this spiderweb effect.  

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Halloween Cookies

This is my favorite sugar cookie recipe.  It makes a firm sugar cookie that holds up great to decorating.  Recipe source The Martha Stewart Cookbook.

Ingredients:

2 cups of all-purpose flour

1/4 tsp salt

1/2 tsp baking powder

1 stick (1/4 lb.) butter, softened

1 cup sugar

1 egg

2 tbsp brandy ( I use Amaretto or Hazelnut Kahlua)

1/2 tsp vanilla extract

Royal Icing

Sift together the dry ingredients.  In an electric mixer, cream butter and sugar until light; add the egg, brandy, and vanilla and beat well.  Add the dry ingredients a little at a time and mix until well blended.  Wrap and chill the dough for at least 30 minutes before rolling.  Preheat oven to 400 degrees F.  On a lightly floured board, roll on third of the dough at a time.  Roll to about 1/8 inch thick and cut out with cookie cutters.  Bake for 10 minutes.  She puts on parchment-lined baking sheets.  Do not allow to brown.  (Mine are too brown.)  Cool on racks and decorate with royal icing.

Yields: 2 dozen

Royal Icing

1 cup confectioners sugar

2 tbsp milk

food coloring

Mix the sugar, and milk until well blended.  Add desired color.  Ice cookies.  It will harden and appear shiny.  While wet I used cookie sprinkles for Halloween by Wilton.

They are going..going...fast.

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