Linne Mixed Peel

Mixed peel is great in many recipes.  Particularly British Tea Biscuits.  They take a bit of work but add a citrus note to many things.  This is best done when you need the citrus for some other recipe and are going to be using it all.  For instance I made mixed peel last when I made my Mincemeat filling recipe last November for Christmas.  It calls for the zest and juice of 4 lemons and oranges.  Perfect time to turn the leftover rinds into mixed peel.

Ingredients
4 lemons
4 oranges

2 cups sugar

water

extra sugar for rolling

The rinds need to have the pulp and meat removed.  Use a large spoon to scrape along the interior of the rinds to pull away most of the pulpy material so that you've just got the rind and some pith.  Cut into 1/4 strips.  Place in a large pot and cover with water.  

Cook over high heat until boiling.  Let it boil 10 minutes and then drain it.  Repeat the process two more times.  This is to remove the bitterness.  You may think this is excessive or that the rinds will end up without flavor, but this isn't so.  Trust me they'll be delicious.

Once you've blanched the rinds for the 3rd time, drain them again and set the rinds aside.  Put 2 cups of water in the pot and 2 cups of sugar.  This is a basic simple syrup proportion.  Heat over medium heat until the sugar dissolves.  Once hot and dissolved, place the rinds in the syrup, reduce the heat to low and simmer it for an hour or more, stirring every 5-10 minutes, until the syrup is cooking done to be very thick and there's very little actual liquid left.

Set the oven for 250° F.  Spread the goopey mixed peel mass out across on a drying grill lined with parchment paper.  Try to space them out evenly so that the oven is able to dry them out quickly. Place this over a large baking sheet to stabilize it.  Place the sheet with the peels in the oven and let it dry with the door to the oven cracked open 2 inches.  This process should take about 2 hours.  Once the rinds are no longer sticky-feeling, remove the sheet from the oven.  Let the rinds cool.  

In a separate large bowl, put a cup of white sugar and then dump the rinds into it.  Shake it around and separate the clumps of rind strips as best as possible.  Try to get them all separate and sugar coated.  This will help them last longer.

Store in a large quart-sized mason jar.

Chocolate Peanut Butter Armageddon Brownies

Ingredients

3/4 c. butter (1.5 sticks), melted
1 1/4 c. sugar

4 eggs

2/3 c. cocoa powder

1 1/2 tsp vanilla

3/4 c. flour

1/2 tsp. salt

2/3 c. chocolate chips

3/4 c. creamy peanut butter (divided)

12 peanut butter cookies

1/2 c. peanuts

4 Butterfinger minis

2 Reeses peanut butter cups

Chocolate Drizzle

1/4 c. chocolate chips

1 tsp. butter

1 tbsp milk

Method

Preheat oven to 350° F.  Use an 8x8 inch glass baking tray and spray with non-stick cooking spray.  

First melt the butter and blend in the cocoa, eggs, vanilla and sugar.  Once smooth, blend in the flour and salt.  Add the chocolate chips and mix.  

Spread half of the batter in the pan, then layer the peanut butter cookies on top.  Microwave the peanut butter to make it spread easy.  Spread half of it over the cookies.  Spread the remaining batter and then dollop the other half of the peanut butter on top and spread evenly.  Sprinkle with peanuts.  Bake for 40 minutes.

When the brownies are done and cooled, chop the candies up and sprinkle on top.  Place chocolate chips in a small saucepot and melt with butter.  Once blended, blend in milk and drizzle over the brownies.  

Green Tomato Pie

Ingredients

Green Tomato Pie tastes nearly like apple pie.  It was made in areas where apples weren't so common in the summer and fall, such as the Midwest and South.  This recipe makes approximately 1 quart of pie filling, sufficient for a 9 or 10 inch pie.  I use a 9.5 inch aluminum pie tin.  Delicious with whipped cream.

Sour Cream Pie Crust

5 c. of sliced, diced green tomatoes
3/4 c. brown sugar
1/2 c. white sugar
3 tbsp lemon juice
1 tsp cinnamon
3/4 tsp salt
4 tbsp cornstarch
3 tbsp flour
2 tbsp butter

Method

Prep the pie crust and place in refrigerator while you chop the tomatoes.

Oven @ 425°F.  Put the butter in a large skillet over medium heat.  Place tomatoes in skillet along with all other ingredients.  Stir and let it stew.  The mixture will get thick and bubbly and the tomatoes will exude more juice.  Stew for 12-15 minutes until thick.

Meanwhile, divide a 1/3 of the dough away and reserve for lattice.  Roll out the pie crust dough, place in a 9.5 inch pie tin (or smaller / larger).  Leave a bit of crust overhanging to make a fold-over for the lattice.  When the tomatoes are done stewing, pour the filling into the crust. 

Roll out the remaining dough and then cut 1 inch strips.  Lay them over the top of the crust in a lattice and trim away the excesses.  Fold over the lip of the crust and press into place all around the perimeter.  Bake for 40-45 minutes.

Chocolate, Zucchini & Banana Bread

Ingredients

1/2 cup (40 g) unsweetened cocoa powder

1 1/2 cups (180 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (125 ml) vegetable oil
1/2 cup (100 g) granulated white sugar
1/2 cup (110 g) light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups shredded zucchini (approximately 300 g or two medium zucchinis, patted dry)
3/4 cup mashed ripe bananas (approximately 175 g or two medium bananas)
1 cup (175 g) chocolate chips

Method

Preheat oven to 350° F. Spray a 5×9 loaf pan with non-stick spray, set aside.

In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon. Set aside.

In a large mixing bowl, mix together oil, vanilla and both sugars. Stir in eggs, bananas and shredded zucchini. Stir until well combined.

Fold in dry ingredients just until combined. Fold in chocolate chips. Pour batter into prepared loaf pan and bake in preheated oven for 45 to 60 minutes until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.

Remove from oven and let cool completely. Slice and serve. Store covered at room temperature.

Summer Tomato Ice Cream

Ingredients

4 medium homegrown tomatoes (store-bought will do but they're just not as good)

1 1/2 c. heavy cream

1 c. whole milk

4 egg yolks

1/2 c. dark brown sugar

2 pinches salt

1/2 tsp vanilla

Method

Boil a pot of water and set a bowl of cold water next to it.  Scald the tomatoes for 1 minute each and then drop into the cold water.  Let them stand in cold water for a minute, then peel the skins off, slice in half and dig out the seeds and pulp.  You can drink the juice--its delicious!  

Put the tomatoes into a blender and puree.  In a new sauce pot on the stove, put the puree and the cream & milk.  Start it to simmering.  Separate your eggs and blend the yolks with the brown sugar, salt and vanilla.  Save the whites for something else or cook them and eat them.  

Once the tomato & cream mix is near boiling, start spooning a little at a time into the egg/sugar mix and blend it to temper the eggs.  Once about a cup of liquid has been blended in, add all of the egg mix into the tomato mix and continue cooking on low and stirring.  It should thicken slightly.  

As soon as the mixture comes to a light boil, remove from heat and place in the refrigerator to cool completely before churning.  

Once cooled completely, churn the ice cream base in an ice cream maker.

Pumpkin and Sausage Pasta Stir Fry

Ingredients

2 tablespoons olive oil
2 cups cubed fresh pumpkin or butternut squash
1/2 teaspoon pepper
1/2 a medium onion
3 or 4 bratwursts, smoked sausage or similar; diced into 1/2 inch chunks
1 1/2 c. sliced fresh mushrooms
1 small  sweet red pepper, diced (about 1 c.)
1 small poblano pepper, diced (about 1/2 c.)
1 teaspoon garlic powder
1/4 cup minced fresh parsley
1 tsp malt vinegar
2 c. rotini, cooked

salt

Method

Put a separate medium pot on stove with enough water to cook the rotini.  Add rotini and get it to boiling while prepping the rest.

Put olive oil in skillet and start cooking pumpkin.  Sprinkle with a couple pinches of salt and pepper.  Fry for about 6 minutes.  Add the onions, mushrooms, bell peppers, sausage, garlic powder, parsley and vinegar.

Let it all cook for about 10 minutes until there is a bit of juice in the pan from the sausage and vegetables.  

While waiting, keep an eye on the pasta and drain it when its cooked.  

Add the pasta to the skillet and stir it around to coat with the stir fry juices.  Add salt to taste.

Bluebery Cheesecake Poundcake

I had the diabolic idea of creating a cheesecake that has a layer of pound cake instead of a crust.  Its tasty.

The poundcake recipe makes more than is needed for this.  Half of the poundcake will fill a 9x13 oblong pan.  The other half can be poured into a loaf pan.  Or just make half the recipe.

Poundcake

1 8 oz. pkg cream cheese, softened
1 1/2 c. butter (3 sticks), softened
3 c. sugar
6 eggs
3 c. flour
1 tsp vanilla
1/2 tsp salt
2 c. blueberries, dredged in 1 Tbsp flour

Cheesecake

2 8 oz. pkg cream cheese

1/2 c. sugar

2 eggs

1/3 c. heavy cream

1 tsp. vanilla

1/4 c. flour, sifted

Oven @ 325 F.  

Butter and flour a 9x13"

Method: Poundcake

In large bowl cream butter and cream cheese until smooth.  Add sugar and blend well until fluffy.  Add eggs 2 at a time, beating well after each addition.  Add the flour, vanilla, salt and blend well.  Fold in blueberries last.

If making a full recipe, pour half the batter into a buttered & floured loaf pan, and the other half into a 9x13" oblong pan.

If making a half recipe, spread the batter in the 9x13" oblong pan.

Method: cheesecake

Whip the cream cheese with a stand mixer and gradually add in the sugar, beating well until very smooth (5 to 8 minutes worth).  Beat in the eggs one at a time, then slowly sift in the flour, beating well as you go.  Add the heavy cream and vanilla.  

Spread the cheesecake filling over the poundcake in the oblong pan. 

Bake the oblong pan at 325 F for 1 hour and 10 minutes.

If making an additional poundcake in a loaf pan, bake for 1 hour.  Insert toothpick to check for doneness.

Coughkiller Hot Toddy

16 oz boiling water
12 thin slices fresh ginger
1 tbsp honey
1/8 tsp peppermint oil
2 tbsp lemon juice
1 shot vodka / whiskey

Put all the ingredients in a small saucepot, add boiling water, let the ginger steep for 5 minutes.

Blueberry & Cheese Blintzes

Based on Tyler Florence's Recipe

Crepe Ingredient

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes

Cheese Filling:

1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
1 egg

Blueberry Sauce:

2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners' sugar, for dusting

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.

Cheese Filling:
In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Blueberry Sauce:
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

Peanut Butter Rice Crispy Brownies

FOR BROWNIE BASE:
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1/3 cup dutch processed cocoa powder
1/2 cup plus 2 Tbsp boiling water
2 oz unsweetened chocolate, chopped fine
1/2 cup plus 2 Tbsp vegetable oil
4 Tbsp unsalted butter, melted
2 large eggs plus 2 large yolks
2 tsp vanilla extract
2 1/2 cup granulated sugar
1 3/4 cup all-purpose flour
3/4 tsp salt

FOR THE TOPPING:
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12 oz mini Rolos (I used homemade milk caramel sauce & it worked with no hydrogenated oils)
1 1/4 cup creamy peanut butter
1 bag semi-sweet chocolate morsels
3 Tbsp unsalted butter
2 cup crispy rice cereal

INSTRUCTIONS
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Preheat oven to 350 degrees.
Line a 13x9 baking sheet with parchment paper.

In a large mixing bowl, combine cocoa powder with boiling water. Whisk until smooth. Add unsweetened chocolate and continue to whisk until melted. Add oil and melted butter, mixture may appear curdled. Add eggs, vanilla and sugar, whisking until fully combined.
Using a rubber spatula, fold in flour and salt just until combined.

Pour batter into prepared pan, spreading into the corners of the pan. Bake for 30 minutes. Top with rolos in a single layer and return to oven for 3-5 minutes. Using a spatula, smooth melted Rolos over the top. Place on wire rack to begin cooling.

In a medium saucepan, combine peanut butter, butter and milk chocolate. Heat over low and stir constantly until mixture is smooth. Fold in cereal. Spread over warm brownies and allow to cool completely.

Once brownies have cooled, cover with foil and refrigerate for 2-4 hours (or overnight), allowing the top layer to harden. Cut into squares and enjoy!