Apple Cider Syrup

Fall is here, and so is the apple harvest!  My kids LOVE apples.  They especially love apple cider, so this syrup is right up their ally.  Mine too!  It is simple, yet oh so delicious!  I tripled the recipe so I would have extra jars for gifting.  However, I will just list the recipe here that will yield approximately 2 8-oz jars.  If you want more, just double it or triple it like I did.  
Enjoy!

Ingredients:

1 cup sugar
2 cups apple juice or apple cider
1 tsp. ground cinnamon
2 tbsp. cornstarch 
2 tbsp butter
dash salt

Combine all dry ingredients, then whisk in apple juice or cider.  Heat on medium, stirring frequently until thickened, usually 3-5 minutes.  When thick, remove from heat and add butter.  Stir until butter is melted.  Serve over pancakes, waffles, french toast, etc.  My favorite way to eat this is served over dutch baby pancakes.  YUM!!

Homemade Tootsie Rolls

My kids a husband discovered a new favorite treat this weekend: Homemade Tootsie Rolls! 

Ever since I was a young girl, the art of candy making has fascinated me.  I loved (and STILL love) visiting old-fashioned candy counters where arrays of fudges, cremes, toffees, gumdrops, and suckers sit, beautifully displayed, just waiting to give lucky customers a taste of happiness, and maybe a little nostalgia.

I remember wanting terribly to make candy at home myself, but always feeling inhibited because we didn't own a candy thermometer. Looking back, I am positive if I would have told my sweet mother of my desire, she would have made sure one showed in my Christmas stocking sooner or later, but I foolishly never voiced my concern. I just kept searching for homemade candy recipes that didn't require cooking.  One of the first (and probably the best) candy recipes I found of this type was for Homemade Tootsie Rolls. These little gems are so yummy, and they are the perfect "first recipe" to introduce children to the art of candy making.  They are a little softer than commercial tootsies, and they almost melt in your mouth.  To me, the flavor resembles that of brownie-batter, minus the flour and eggs.  SO GOOD!  

Ingredients:

2 Tbsp. butter, softened (maybe a little more)
1/2 cup unsweetened cocoa powder
3 cups powdered sugar
1 tsp. pure vanilla extract
2/3 cup dry milk powder
1/2 cup light corn syrup
pinch of salt

Mix all ingredients in a large bowl until well incorporated.  If the dough is too dry, add 1-2 more tsp. butter.  It should be the consistency of play dough.  Shape into ropes, then cut into 1 inch "rolls".  Wrap in wax paper, or store in airtight container.  Makes approximately 4 dozen pieces of candy. 

Fresh Peach Freezer Jam (easy)

How to use fresh peaches: The abundance of beautiful, ripe peaches filling tree branches and being sold at road-side stands is definitely one of my favorite things about September.  I just can't resist peaches!  And why would I want to?  

My husband knows how much I adore peaches, so every year he brings me home a 20 pound box of them.  He knows that I will be thrilled, AND that he will be the recipient of many peach cobblers, peach smoothies, peach pies, and one of our favorites: PEACH FREEZER JAM.

This jam is quick and easy to prepare, and goes wonderfully over pancakes, waffles, french toast, yogurt, or ice cream.  

Ingredients:

2 1/2 pounds fresh, ripe peaches
2 tablespoons lemon juice
1/4 tsp. pure vanilla extract
1 1/2 cups sugar
5 tablespoons instant pectin

Peel peaches and remove pits.  Coarsely chop, then place in food processor and pulse until you have a puree.  Puree the peaches to the level of "chunkiness" or "smoothness" you like your jam.  You can also puree your peaches with a potato masher, for different jam texture.  You should end up with 3 1/2 cups puree.

Pour the puree into a large bowl.  Add lemon juice, vanilla, and sugar.  Stir until dissolved. Gradually whisk in pectin, avoiding lumps.  

Spoon the jam into clean jars, leaving 1/2 inch headspace at the top of the jar.  Allow the jam to thicken at room temperature for 24 hours.  Store in refrigerator for up to 3 weeks, or in the freezer for up to one year. Enjoy!

Yield: 4 8-oz jars

Cake Mix Snickerdoodle Cookies

Cake mixes are on sale for 88 cents at Macey's grocery store this week!  Woo hoo!  I always stock up on cake mixes when they are such a bargain, because I use them in dozens of my favorite dessert recipes.

I love to bake from scratch.  One of my favorite ways to spend an afternoon is sifting, measuring, mixing, whisking, folding, kneading, rolling, and, through the process, creating something fabulous.  The "from scratch" process is very fulfilling to me.  However, there are many times when I need a to come up with quick treat to bring to a potluck, party, BBQ, etc, and I only have 30 minutes to whip it together.  This is when cake mixes come in extremely handy!  

My #1 "go to" recipe in times like this is Cake Mix Snickerdoodle Cookies.  They only require a few ingredients, all of which are typically in my pantry.  They are easy, quick and delicious. They are also my son Stephen's favorite dessert. Win, win, win!!

Here is the recipe for you to enjoy!  

Cake Mix Snickerdoodle Cookies

1 package yellow cake mix

1/4 cup brown sugar

1 tsp. pure vanilla extract

2 eggs

1/3 cup vegetable oil 

1/3 cup sugar

1 tsp. ground cinnamon

Preheat oven to 350 degrees F. Combine cake mix, brown sugar, vanilla extract, eggs, and oil. Roll into balls, each the size of a rounded tablespoon.  Combine sugar and ground cinnamon in small bowl.  Roll each cookie ball in cinnamon/sugar.  Place on ungreased cookie sheet. Bake for 10 minutes.  Cool. 

Makes 18-24 cookies

Zucchini Spice Bread

Zucchini bread has always felt like magic to me.  The fact that I can use a green squash from my garden and use it to make a spicy, cake-like treat is simply fantastic!  Plus, it always puts me in that AUTUMN mood.  And I love it!

I have tinkered with different zucchini bread recipes over the past few years, and finally came up with my favorite combination of ingredients. Here it is for you to enjoy.  Happy Fall, Y'all!

 Zucchini Spice Bread

1/2 cup butter, melted
1 1/2 cups flour ( I use whole wheat flour, but white flour works fine in this recipe too)
1 tsp baking powder. 
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
pinch ground cloves
1/2 cup light brown sugar
1/2 cup white sugar
2 eggs
1 tsp pure vanilla extract
1 medium zucchini, coarsely grated (about 1 1/2 cups)

1.  Preheat oven to 350 degrees F  Grease an 8 1/2-by-4 1/2-inch loaf pan.  In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt bakig soda, nutmeg, and cloves.
2.  In a large bowl, mix together the butter, sugars, eggs, and vanilla; mix in the grated zucchini.  Add the flour mixture and mix until just combined  Do not overmix.
3.  Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 50-60 minutes.Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

Makes 1 delicious loaf!

Easy Homemade Salsa

Two of my husband's favorite foods on the planet are garden tomatoes, and salsa.  So, naturally, I felt it a must to combine the two and make homemade salsa!

Here is my own recipe, and it is husband-approved!  

1 14.5-oz. can Mexican-style stewed tomatoes

1 4-oz. can diced green chiles

1/2 bunch cilantro, chopped

1/2 chopped purple onion

1 jalapeno pepper, seeded and chopped (leave a few seeds if you like it "hot")

1/4 cup apple cider vinegar

2 Tbsp. sugar

1 tsp. minced garlic

1 cup chopped fresh tomatoes (about 1-3 tomatoes, depending on the size)

Sour cream, green onions, and grated cheese for garnish (optional)

Place all ingredients except tomatoes in blender.  Blend until barely chopped.  Pour in bowl, then add fresh chopped tomatoes.  Top with garnishes, if desired.

...because we like to say, "SALSA"!

Croissant French Toast with French Vanilla Sauce

Almost a decade ago, I received a wonderfully fun Christmas gift from my husband:  THE DOMESTIC DIVA'S PARTY COOKBOOK by Patricia F. Hemming and Keely J. Hemming.  Within this book are dozens of heavenly recipes, but my FAVORITE delight is the "Croissant French Toast with French Vanilla Sauce".  

I first made this delectable breakfast the morning of my little sister Star's wedding, almost 8 years ago. We had a dozen or so left-over croissants from her bridal shower held the day before, so I knew I had to use them up in this recipe!  Day old bread is a necessity for delicious french toast!

Love was definitely in the air that morning, and the croissant french toast was an excellent complement to the energy surrounding us. Everyone who tried this croissant creation fell in love with it!  Since then, it has become a favorite "special occasion" breakfast, and has been served at countless brunches, showers, and my personal favorite: Christmas morning breakfast!

If you are looking for a fantastic breakfast treat, this is it!

CROISSANT FRENCH TOAST with FRENCH VANILLA SAUCE

Ingredients:
Several croissant halves per person (preferably day old)
6 to 8 eggs, beaten

Prepare vanilla sauce first (recipe below).  It can be made up to a day ahead and refrigerated.  Warm before serving.  To prepare the Croissant French Toast, slit the croissants in half and dip in beaten egg.  Allow several croissant halves per person.  Cook on an electric griddle or in a fry pan until both sides are set.  Top with berries or fresh fruit if desired and serve with vanilla sauce.

FRENCH VANILLA SAUCE

Ingredients:
1 tbsp flour
4 egg yolks
1 tbsp pure vanilla extract
2 cups whipping cream
1/2 cup sugar
1 cup vanilla ice cream
Berries or other fresh fruit for topping

In a small bowl combine flour, egg yolks, and vanilla extract; set aside.  In a saucepan combine cream and sugar; bring to a boil over medium heat.  Stir a small amount of cream mixture into the egg mixture.  Return all to pan.  Stirring constantly, bring to a gentle boil; cook and stir for two minutes.  Remove from heat and stir in vanilla ice cream until melted. Serve warm.  Enjoy!