We Wish You Merry Christmas

Recipe | Dried Fruit Fruitcake

We've all heard the jokes about ... fruitcake. And until now, I completely agreed. To be fair, I'd only taken a bite ... once. And that was enough for me. My husband, however, is one of those rare individuals who actually likes fruitcake. And so in a moment of magnanimity, I decided to throw caution to the wind ... and actually make a fruitcake. Being the traditionalist that I am, I was determined to not only make one (in keeping with generations gone before) but to find one that even I could like. And I did. With a few adaptations, I found that recipe. The best part is ... there is no soaking the fruit for days on end or maturing in the refrigerator for weeks. It's good to go the day you bake it.


Dried Fruit Fruitcake

Ingredients

1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup honey
5 large eggs
1/2 cup apricot nectar
1/4 cup half and half
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground allspice
3/4 pound dried apricots, coarsely chopped
1/2 pound golden raisins
1 pound coarsely chopped walnuts and pecans (I did a half pound of each)
1/4 cup brandy

Glaze
1 cup apricot pineapple jam (or just apricot jam)
1/4 cup brandy

Preheat oven to 300 degrees. Grease and flour 6 (5"x3"x2") aluminum loaf pans or 2 (9"x5" loaf pans), mini bundt cake molds or 2 round cake pans.

In large bowl with mixer, cream butter, brown sugar and honey until light and fluffy. Beat in eggs, 1 at a time. Add apricot nectar and half and half. Mix in flour, baking powder, salt, cinnamon and allspice. Blend well. Transfer to a large bowl and stir in dried fruit and nuts.

Bake 1 hour and 15 minutes or until cake tester or wooden pick inserted in center comes out clean. (If you are baking in smaller pans, start checking with toothpick after about 30 minutes). Remove to wire rack and cool in pans.

Sprinkle tops of cakes with brandy and let stand 1 hour. Remove cakes from pans.

Cakes can be refrigerated up to 2 weeks. For longer storage, wrap in cheese cloth soaked with brandy and then in foil and refrigerate several months, resoaking cheesecloth once a month.

To serve, make glaze (above). Decorate the top of your cakes with dried apricots, walnuts and pecans and brush glaze onto top and sides of the cake.

Adapted from a recipe by Marlene Sorosky, "Cooking for Holidays and Celebrations."

Cookie Advent Calendar

It's baking week at our house. And ... I'm running out of freezer space. While we always have our traditional cookies favorites that dictates some of what sits on our platters, it is always fun to add new ideas to the mix.

I'm loving the 2012 Saveur Cookie Advent Calendar this year. Twenty-five cookies from around the world. Very inspiring.

Here's the link: 2012 SAVEUR Cookie Advent Calendar

Craft | Peg Doll Nativity Set

This is the most creative, adorable make-it-yourself craft I've seen this year. I can just imagine how my little niece, Isabella, and little nephew, Matthew, two and almost one year respectively, would love this! And what a treasure it would be to pass this down to future generations!

Supplies for this project include:


7 wooden peg dolls {$1.99/pair}
Wooden Star {$.29}
Wooden Angel {1.99}
Wooden Crate {$2.59}
Plastic toy animals {$4.59}
Acrylic Paints {$1.29/ea; on hand}
Triple Thick Glaze {$2.49}
Tiny Paintbrushes {$3.49}
Raffia {$1.79}
Hot Glue Gun

Cost to make this project: About $20.00.

For a step-by-step tutorial, click here!

Craft | Dried Orange Slices

 One of my most favorite things to do at Christmas is to dry orange slices for my kitchen tree. It's like a stress-free day to recoup from the craziness of the season. The aroma from my oven is like an incense, evoking memories of a simpler time. Of all the trees in our house, and I do love them all, there is something special about my Kitchen Tree. It's loaded with all things natural, homemade ... whole. I load the limbs with dried orange and apple slices studded with cloves and usually tied with raffia. I always make very plain gingerbread men and sometimes gingerbread stars tied with satin or grosgrain ribbon and trim the tree with cranberries. Sometimes I even tie individual cinnamon sticks for extra sensory excitement.

Drying oranges is one of the simplest tasks, perfect for a wrapping day or a Christmas card day ... or any stay-at-home day.




Dried Orange Slices

Preheat oven to 200 degrees.

2 large naval oranges, sliced into 1/4' slices
handful of whole cloves

Method

Lay slices of oranges on paper towels and blot as much juice from the oranges as possible. Place several clove studs in each orange slice. Place orange slices on baking sheet, not touching, and bake in preheated oven for 4 - 6 hours, turning periodically so that they can dry on both sides.

Thread ribbon, raffia or other medium through slices after they've been dried and use as ornaments.

Other ideas for dried oranges:

Recipe | Scotch Broth

Scotch Broth is a traditional dish served on Scotland's St. Andrew's day, November 30th. But it's also a wonderful and hearty winter soup that can keep you warm even on the coldest days. This is a quicker version of Scotch Broth, which traditionally cooks for hours.



Scotch Broth

Ingredients

1 lb ground lamb
1 tablespoon butter
2 medium onions, chopped
4 carrots, sliced 3/4-inch thick
1 turnip, cut in 1-inch dice
1 large bunch organic kale, finely chopped
1 bay leaf
2 sprigs fresh rosemary
6 cups reduced-sodium beef broth
2 cups water
2 cups cooked pearl barley (cook in separate pan for 45 minutes)
1 tablespoon cider vinegar

Method

Brown lamb in stock pot or Dutch Oven until browned. Remove with slotted spoon and remove all by 1 teaspoon of fat.

Add 1 tablespoon of butter and saute onions, carrots, turnip, and kale, add salt and pepper to taste, and continue to cook until onions are softened, 5-8 minutes. Add broth, water, cooked barley, bay leaf and rosemary. Simmer, covered until vegetables and barley are tender, about 10 minutes. Add reserved lamb and vinegar, gently simmer, uncovered, 5 minutes for flavors to blend. Discard bay leaf and serve.

Recipe | Candied Walnuts

A perfect accompaniment to your Thanksgiving Table, a hostess gift, or any fall salad. While there are a lot of different methods and recipes for candied walnuts, this is one of my all time favorites. Easy and quick to make, sweet with a dash of heat, they are delightful. If I'm bringing it for a hostess gift, I love to put them in a glass mason jar tied with a bit of raffia.


Candied Walnuts

Ingredients

Nonstick vegetable oil spray
3 cups walnuts halves
1/3 cup light corn syrup
3 tablespoon sugar
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
Generous pinch of cayenne pepper

Preparation

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup, sugar, salt, pepper and cayenne in a separate bowl. Place walnuts in a separate bowl, toss with syrup and sugar mixture until coated. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 20 minutes. Cool completely on baking sheet. (Can be made 3 days ahead. Store in airtight container.)

Recipe | Nut Brittle

Nut Brittle's have a long family tradition with us. It's something I usually make at the start of fall, in several batches and freeze. It freezes wonderfully, by the way. There is always a bowl of nut brittle sitting around on our Christmas goodie tables.


Nut Brittle

1 cup water
2 cups sugar

Stir with wooden spoon to dissolve sugar water

1 cup light corn syrup

Cook to hard ball stage, 250 degrees with candy thermometer

Add 2 cups raw, unsalted nuts (I use a combination of peanuts, pecans and almonds)
1 teaspoon salt

Continue to cook until the candy thermometer registers 250 degrees.

Remove from heat and add:

1 tablespoon butter
1/4 teaspoon baking soda
1 teaspoon vanilla

Very quickly pour hot brittle onto a butter baking sheet span, spreading with wooden spoon as thinly as possible. When cool, break into small pieces. Brittle is best after setting up for 24 hours or more.

Recipe | Slow Cook Apple Butter

There isn't a better way to celebrate the season than by making a batch of a Pennsylvania Dutch favorite ... Apple Butter. And there isn't an easier way than in your slow cooker. Imagine waking up to the sweet aroma of baked apples on any fall or winter morning. I promise, it will become a tradition.

Apple butter was a popular way of using apples in colonial America and continued well into the 19th century. The term 'butter' refers only to the thick, soft consistency, and apple butter's use as a spread for breads. Typically seasoned with cinnamon, cloves and other spices, apple butter is usually spread on bread, used as a side dish, an ingredient in baked goods, or as a condiment. The Pennsylvania Dutch often include apple butter as part of their traditional seven sweets and seven sours dinner table array. [1].



Slow Cook Apple Butter

Ingredients

8 large apples, peeled, cored and cut into large chunks (I love to use a combination of apples that include; Golden Delicious, Honeycrisp, Fuji and Gala)
1 cup packed brown sugar
1 tablespoon honey
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Combine all ingredients into a 5-quart slow cooker. Cover and cook on LOW for 10 hours, overnight is a perfect time and it's wonderful to wake up to that aroma wafting through your kitchen.

Stir as needed.

After about 10 hours, remove lid of the slow cooker and change temperature to HIGH. Cook uncovered an additional 1/2 to 2 hours until thickened and dark brown. Press mixture through a fine sieve, using the back of a spoon.

Spoon into steralized jars, cover, and chill up to a week. Will yield about 2 cups.

Serving Note: Apple is wonderful served on toast or english muffins, with chicken or pork, or on deli sandwiches. I love to have this with a fresh turkey sliced sandwich. Enjoy.

[1] Wikipedia

 

Homekeeping | Preparing Your Home for Fall

This weekend, the Seattle Times published an in depth to-do checklist to ready your home for the fall and upcoming winter season. It was exhaustive and an excellent resource for all homeowners. It included tips and how-to's in the following areas:

• Roof and Rain Gutters (we'll be doing this as we put up our Christmas lights)
• Spaces (Crawl spaces, etc)
• Plumbing
• Heating
• Electrical
• Fireplaces and other Wood Burners
• Attics
• Miscellaneous

Click here to read the article.

Recipe | Slow Cook Turkey Chili

Years ago, my mother started this tradition on Halloween to facilitate a speedy yet warm and filling dinner. We were always anxious to get out the door, meet our friends, and of course, trick or treat. One of our favorite times of the year.

Chili is one of those go to dishes important to have on hand from the first kickoff of the football season clear those wintery soggy or snowy days. Here is one of my family's favorite slow cook recipe.

I love anything I can put together in a hurry. Brown the meat in a skillet over medium-high heat, add the onion and pepper and cook until slightly tender.


Slow Cook Turkey Chili

Ingredients

1-1/4 lb. ground turkey
1 sweet bell pepper, chopped
1 sweet onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt (if using dry beans, if using canned beans reduce to 1/4 teaspoon or to taste)
1/2 teaspoon red pepper sauce
1 cup dry red kidney beans, soaked and pre-cooked
(or 1 15-oz. can red kidney beans, rinsed and drained)
1 cup black beans, soaked and pre-cooked
(or 1 15-oz. can black beans, rinsed and drained)
1 14-oz. can whole tomatoes, undrained
6 tablespoons. shredded Cheddar cheese

Sides and Toppings

Sour cream
Diced onion
Diced tomato
Diced avocado
Shredded cheddar Cheese
Warmed tortillas with honey and butter

Cook turkey, onions and garlic in skillet, seasoned with salt and freshly ground pepper, until turkey crumbles and is no longer pink. Drain.  Spoon mixture into the bottom of your slow cooker. Combine remaining ingredients, cover and cook on HIGH for 4 hours or on LOW for 6 hours.

Pairing:

A great side dish I love to serve with this chili is Iron Skillet Cornbread.

Recipe | Marinara Sauce

Our town's Saturday Farmer's Market is still bringing abundant crops due to our unseasonably dry and warm weather. Just last weekend I was still finding gigantic tomatoes coming out of Wapato, Washington. They are beautiful and juicy. In an effort to preserve summer's bounty, I'm making, blanching and freezing as much as possible. Here is one of our favorite recipes for Marinara Sauce. I make this recipe, usually doubling or tripling, and then freeze in quart-size freezer bags.


Marinara Sauce

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1/2 green sweet pepper, chopped
1 large carrot, diced
1 large celery stick, diced
3 cloves garlic, minced
3-4 large (extra-large) tomatoes, diced and peeled
3 tablespoons sun-dried tomato paste
2 teaspoons fresh basil (3/4 teaspoon dried)
2 teaspoons fresh oregano (1/2 teaspoon dried)
1 teaspoon fresh thyme (1/4 teaspoon dried)
1 teaspoon sugar
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper

Directions
In large skillet, heat oil and add onion, pepper, carrot, celery and garlic, sauteeing until translucent. Stir in tomatoes, tomato paste, basil, oregano, thyme, sugar, water, salt and pepper. Bring to a boil and reduce heat. Cover and simmer at least 30 minutes if not longer. During the last 10-15 minutes, uncover and continue cooking until it has the consistency you desire.

Recipe | Favorite Pumpkin Bread

It's a Wednesday, halfway through the week. And it's a beautiful fall day, the colors are turning right before your eyes. And ... it's the first morning I've woken up this season to temperatures in the low thirties. Promises of things to come, I hope. To celebrate the coming season, I have pumpkin bread baking in the oven as I write. The aroma in my kitchen embodies everything I love about this season; warmth, richness and beauty. This bread is well balance, spiced as we like it, and only 1.7 grams of fat (calculated by a 12-serving loaf) and 187 calories per serving.


Here is one of my family's favorite recipes for Pumpkin Bread

Pumpkin Bread


Ingredients

2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) pumpkin
1 cup packed brown sugar

1/2 cup evaporated fat free milk
1 large egg
1 large egg white
1 tablespoon canola oil


Directions
Preheat oven to 350° F. Non-stick spray a 9 x 5-inch loaf pan.

Combine flour, spices, baking powder, salt and baking soda in medium bowl. Blend pumpkin, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Homekeeping | Autumn Freezer Essentials

The days are beginning to shorten and will hopefully grow crisper soon. I'm so looking forward to the days to come. There is nothing more exciting than preparing and living through the holiday season. And my holiday season begins rather early. Smile. Say, like the day after school begins in the fall. That day, I begin planning and decorating ... and dreaming.

And now, at the end of September, my pen is never far from my growing list. And the leaves are turning and on some mornings, the air is certainly crisp.

Right now, I'm stocking my freezer in anticipation of those basketball practice and game nights and weekends, busy shopping days ahead, and the delight of unexpected visitors.

Here is what I'm stocking my freezer with now:


Homemade Stocks: Chicken, Beef, Vegetable.  I never let a chicken carcass or rack of beef bones or even a vegetable escape my refrigerator without working its magic on a rich and well-seasoned stock. Essential for the soups and stews and sauces to come this season.

Cooked Ground Meat: Simple, right? I find it so easy to make a double batch of ground meat, whether beef, turkey, or even pork, and simply freeze half of it. I can make so many quick dinners from ground meat; tacos, baked potato bar, salads, pastas, etc. Great resource for the freezer.

Uncooked Meat: The bottom of my freezer is stocked with those great sale items or Buy 1 Get 1 promotions on meat we find so often. I always have whole chickens, chicken pieces, ground turkey, beef tenderloins, pork shoulders, sausages, etc. With a little planning for defrosting in the refrigerator, it saves money and a trip to the store.

Sauces and Condiments: We especially enjoy homemade Marinara sauce, salsas and various chutneys to flavor the meat of the season. These I prefer to portion into quart, or even pint-size, containers or freezer bags. Perfect to pull out, even at the last minute, to create something special for your dinner table. It's also healthier as well, great controls for sugar, sodium and other additives.

Vegetables: I love to freeze the vegetables I get from our family garden or at the farmer's market as they come into season. It's so tempting to eat them all as they're available, but with a little forethought, they are such delightful reminders of summer's bounty on those rainy (or snowy) days ahead. My absolute must haves are: green beans, Roma tomatoes - frozen whole, corn, pearl onions, peppers, and asparagus.

Berries: I am an avid forager for berries, most especially those that come from Oregon. While my foraging might not always mean I actually "pick" them, you can find me visiting local farms all season long. I love to bake breads and muffins and make sauces from these tiny wonders. I can't imagine a winter without! I always freeze at least a gallon of; blueberries, blackberries, strawberries and cranberries. I haven't had a lot of success with raspberries. They do, however, make wonderful smoothies, sauces, and ice cream.


Nuts: An essential part of holiday baking, for us, always includes nuts. I always try to have at least a gallon freezer container of: walnuts, almonds (whole, 1/2 gallon of slivered and sliced), and pecans.

Icebox Cookies: This is an essential in our house. Icebox cookies are dough that has been formed into a log, wrapped in wax or parchment and plastic wrap, and finally with a layer of foil and secured with twine. Simply slice and bake when ready. While I always have various batches of cookies (oatmeal, chocolate chip, etc.) in the freezer, there is nothing easier than icebox cookies in a variety of flavors. They make great gifts too, by the way.

Pizza Dough: Pizza is a favorite in our house and an easy go-to for those busy nights. It's so easy to make ahead, freeze in small discs and store in a zip-lock bag. Super healthy alternative to the frozen pizzas we all pick up from the store.

Handpies: What can I say, our family loves deserts. I try to keep a variety of handpies during the season stocked in the freezer. From apple to berry to the more savory varieties of curry or meat pies, even calzones, they freeze so well. When you're preparing these delicacies for dinner, make extra. But before you bake them, flash freeze and then store in freezer bags to bake at a later time.

Meals: Truth? I've not made a lot of full meals. I'm space poor. My freezers are stocked and there is not a lot of room left. And as I look around my garage, there isn't room for another freezer. I've already broached the topic of getting rid of the inside basketball hoop to make room. It didn't go over well.  But these are some of the meals I like to have in the freezer and have worked well for me (albeit, they are never in there at the same time). meatloaf, Ratatouille, pot roasts, sliced beef for sandwiches or Fajitas, sliced chicken or pulled chicken for soups, sandwiches, stir-frys, etc., pulled barbecue pork (will add sauce when I reheat) and turkey, for a variety of meals.

Tip: Be sure to package your foods correctly and always remember to date the items in your freezer.

Have a great season!

Recipe | Banana Oatmeal Muffins

We had a full house last week, not to mention a complete roster of fun activities. Breakfast needed to be fast, filling and healthy. Here is one of my favorite recipes for those kinds of mornings. Full of potassium and fiber. Oh -- and if you make a couple of extra batches when you have the time, they freeze incredibly well and are easy to eat on the go if needed. Enjoy.


Banana Oatmeal Muffins

Ingredients

1 1/3 cup unbleached flour
3/4 cup old fashioned or steel cut oatmeal
1/3 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 beaten egg
3/4 cup banana, mashed (I always use 2 medium size bananas)
1/2 cup non-fat milk
1/4 cup canola oil

Directions

Preheat oven to 400 degrees. Use non-stick spray on a 12-cup muffin tin. (These muffins do not work well with paper linings).

In a medium bowl, combine egg, mashed banana, milk and canola oil. In a separate bowl, mix dry ingredients: flour, oatmeal, brown sugar, baking powder, cinnamon and salt. Add egg mixture to dry ingredients.

Spoon batter into prepared cups. Bake in a 400 degree oven for about 20 minutes or until golden brown. Cool slightly before serving. Cool completely before freezing.

Giving | World Vision Knit for Kids

We've been busy this summer preparing for the coming cold months. One of the most rewarding projects we've been involved with has been World Vision's Knit for Kids. In fact, our knitted items will be packaged this week and mailed off to Pennsylvania.

What is it?

Knit for Kids began in 1996 though Guideposts magazine as a way to send hand-knit or crocheted sweaters to children in need.

Today, over half a million children have received something new for the first time in their lives. As children grow out of their sweaters, they have become cherished hand-me-downs to other children.

To keep up with growing demand, Guideposts magazine turned the Knit for Kids program over to long-time partner World Vision.


Who can get involved?

Anyone. Do you knit or crochet? Patterns are provided for both applications. They are easy to knit or crochet and will make such a profound difference to children as far away as Armenia, Nicaragua, Swaziland and Tanzania, and as close to home as Appalachia, New Orleans and the Bronx.

Here is the World Vision link to more information on this worthy project, including patterns.

To join our favorite author, Debbie Macomber, and Vogue Knitting in this project, including their patterns, click here.

Happy Knitting!

Craft | Holiday Planner & List Notebook

I don't know about you, but our school supply shopping has finally come to an end. Lesson learned? Organize your supplies before you go shopping. Smile. I now have dozens of black composition books! I kept buying them because, well, they were almost free!

Now ... what to do with all those composition notebooks you may have lying around? Because, seriously, I don't think my son could go through our stash even by the end of high school ... and he's only in middle school now.

If you're crafy and like to work with paper, or even if you're challenged in that area, here is a project to use those notebooks and turn them into a delightful planning tool for the holidays. Or, as I'm going to do, make them into journals, prayer lists, gifts, etc. It's wonderfully easy, completely custom, and a joy to do.

For complete instructions on creating this truly simple book, visit Poppy Paperie for easy-to-follow directions.

As for me ... I've made my Christmas List book, (I know I need to improve my paper skills but I LOVE the red ribbon I used) and will be making several journals. It's fun to try and never too early to begin planning this year's perfect Christmas.

Recipe | Zucchini Tots

Is your garden producing a bumper crop of zucchini this year? Or did you, like me, get a great deal on zucchini this week at Fred Meyer? Either way, you will love this recipe from The Two Bite Club. We baked these little morsels this evening and have fallen in love with this recipe. We experimented with the cheese, and doubled the recipe, yielding 24 mini tots --- but it was divine!

Enjoy!



Zucchini Tots


Ingredients
Yield: 24 mini tots

2 cups zucchini, grated (about 2 zucchini)
2 eggs
1/2 of an onion, diced small
1/4 cup reduced fat cheddar cheese, grated
1/2 cup seasoned dry breadcrumbs
salt and pepper to taste


Instructions

1. Preheat oven to 400°. Grease a mini muffin tin with cooking spray.


2. Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).


3. In a medium bowl, combine all of the ingredients and season with salt and pepper.


4. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).


5. Bake for 15-18 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan, run a plastic knife around the edges of each tot.

Recipe | Lighter Ragu

Who doesn't love a good ragu as the season begins to change? I love the delicate balance and hearty aftermath of contentment I feel after just one bite. However, my waistline can't always handle the twenty-something grams of fat per serving. So, on those days when your "budget" just doesn't allow the real version but you crave the hearty ragu over yummy pappardelle noodles, try this version instead. Inspired by a dish served at Luce in Portland, Oregon. Make extra, it freezes well!

Lighter Ragu

Ingredients

1 tablespoon olive oil
3/4 pound ground pork
Salt and freshly ground black pepper
1 1/4 pound ground turkey
1/2 onion, minced
1 carrot, small dice
1 stalk celery, minced
5 sprigs thyme
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine
1 28-ounce can Italian whole tomatoes, undrained
3 cups low-salt chicken broth

Preparation

Heat oil in skillet and add pork, season with salt and pepper. Brown pork and with slotted spoon, transfer to bowl and set aside. Add ground turkey to the skillet and brown. Transfer browned turkey to the bowl with pork and set aside.

In the same skillet, add onion, carrot, celery, and thyme; season with salt and pepper. Cook vegetables, over medium heat, until softened but not brown. Add garlic and continuing cooking until fragrant, an additional minute.

Add tomato paste to pot and cook, stirring constantly, until deep red and caramelized, about 3 minutes. Add pork and turkey to the skillet and incorporate. Add wine and simmer until reduced by half. Then add undrained tomatoes and bring to a simmer. Continue cooking until sauce is thickened, about 7 minutes. Stir in broth and bring to a boil.

Reduce heat to low, cover and simmer, stirring occasionally until meat is tender and sauce is reduced to 10 cups, 3–3 1/2 hours; uncover pot if needed during last half hour for juices to reduce. Season to taste with salt and pepper.

DO AHEAD: Ragù can be made 3 days ahead. Let cool slightly, then refrigerate uncovered until cold. Cover and keep chilled. Alternatively, freeze for up to 4 months.

Recipe | Ratatouille

One of the dishes my family looks forward to is Ratatouille. It began when my sister-in-law made it for my parents. My very food-picky young son tried some ... and to my absolute astonishment, he liked it. Vegetables and my son had a very tentative relationship.

Then, of course, the movie. Disney's that is. It kind of sealed the experience. Now the son that elicited tears from his mother when he actually ate a broccoli spear, requests this dish ... along with the movie, of course.

Here is my version. Most recipes call for generous amounts of olive oil. I've paired it down for my waistline only.

Ratatouille

Ingredients

(Preparation Note: I try to keep all of my vegetables cut into chunks of 1-inch to 1 1/2 inches. This gives the vegetables better consistency, more even cooking, and they hold their shape much better.)

2 tablespoons olive oil
2 yellow onions,chopped
4 cloves garlic, roughly chopped
4-5 medium tomatoes, chopped
4 small to medium zucchini,chopped
2 medium eggplant, stemmed, chopped
1 medium yellow pepper, chopped
1 medium green pepper, chopped
1 teaspoon dried thyme
1/4 teaspoon dried dill
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
2 tablespoons fresh basil leaves, chopped (or 1 teaspoon dried)

Directions

Preheat oven to 400 degrees.

Line a large roasting pan with foil. Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to pan. Sprinkle dried thyme and dried dill over the vegetables. Toss with olive oil and season with salt and pepper.  Cover pan tightly with foil and bake for an hour to an hour and a half, or until vegetables are bubbling and eggplant is soft.

Remove Ratatouille from the oven, sprinkle with fresh herbs and serve immediately. It is excellent as a side dish, tossed with pasta or served on toasted slices of french bread. Add a ground meat for additional protein.

This recipe freezes well in air-tight containers for up to 3 months. (If freezing, leave out the fresh herbs until serving).

Seasoning a Cast-Iron Skillet

Nothing more symbolizes home cooking to me than the cast-iron skillet. It was a staple in my grandmother's kitchen, very often used in my mother's ... and in my kitchen ... let's just say that I need to remember to use it more often. And every time I do, I'm rewarded with that special flavor that only a well-seasoned skillet can provide.

If you have a skillet that hasn't been used for some time, it's time to re-season it and put it back into commission.

Below are easy instructions from Southern Living on how to properly season your cast-iron skillet.

And by the way, my favorite all time cast-iron skillet recipe is skillet cornbread. Try it once and you'll never go back to the boxed variety.

The Secret to a Well-Seasoned Cast-Iron Skillet

Cast-iron cookware has been the touchstone of Southern food and hospitality for generations, creating perfectly fried chicken and cornbread so crisp you can hear it crackle when cut. No kitchen south of the Mason-Dixon Line would be complete without it. “Seasoning” is the process of oiling and heating cast iron to protect its porous surface from moisture. The oil is absorbed, creating a rustproof nonstick surface, which means your food will cook evenly and your skillet will have a beautiful sheen. Here’s how to season yours:

1. Rinse with hot water and dry thoroughly. (Never use dish soap or harsh detergents on cast-iron)

2. Spread a thin layer of solid shortening or vegetable oil over both the interior and exterior surfaces of the cookware, including the handle and the underside of any lids.

3. Place the cookware upside down on a rack in an aluminum foil-lined broiler pan. Bake at 350° for 1 hour. Turn off the oven, leaving the door closed, and allow the cookware to cool completely before removing.

4. You will need to repeat the procedure several times to darken the color of the cookware from brown to black, but it’s ready to use after this first seasoning. Once seasoned, never use harsh detergents to clean it or put it in the dishwasher. Wash with a stiff brush under hot running water; dry immediately, and rub with a thin coating of vegetable oil. Store in a cool, dry place with a folded paper towel between the lid and the cookware to allow the air to circulate and prevent rust.

Click here to watch a video on how simple it is to season a cast-iron skillet.

The Garden Bench

The Gardener's Morning
The robin's song at daybreak
Is a clarion call to me.Get up and get out in the garden,
For the morning hours flee.

I cannot resist the summons,
What earnest gardener could?
For the golden hours of morning
Get into the gardener's blood.

The magic spell is upon me,
I'm glad that I did not wait;
For life's at its best in the morning,
As you pass through the garden gate.
- Howard Dolf

Whether elaborate or simple, rustic or modern, there is nothing quite like the garden bench.

As the summer blooms mature and the August sun turns our gardens lush, what better way to sit back, relax and simply ... enjoy. I can taste my favorite iced beverage now as in my mind I sit and listen to the sounds of nature ... well, and the delightful cries of children playing. It's what I love most about August ... the enjoyment of life maturing.

From wood to concrete or stone to composite, garden benches comes in a variety of shapes, sizes and materials. Whatever your style or woodworking aptitude, there are garden bench plans for everyone.  For my family, we would belong to the "simplier the better" approach. Below are some plans and ideas to help you make your own garden bench and enjoy your own oasis.

A Simple Approach



Fine Woodworking

For more inspiring images, visit The Many Moods of Garden Benches

RECIPE | Ultimate Ice Cream Sandwiches

Today is National Ice Cream Sandwich Day and no one can make "sandwiches" better than Toll House. Here is their recipe appropriately titled, "Ultimate." Enjoy ... summer at its finest. Guaranteed to be rewarded with gooey smiles.

Ultimate Ice Cream Sandwiches

Create the perfect summer escape with this incredible recipe for Ultimate Ice Cream Sandwiches. With large, soft, chewy cookie sides, each full of delicious premium toppings ranging from macadamia nuts to peanut butter cups, this fun-to-eat treat is the ""ultimate"" indulgence for kids and adults alike. Easy to make, this chilled delight is perfect for enjoying summer fun in the sun.



Ingredients

1 pkg. (16 oz.) * NESTLÉ® TOLL HOUSE® Ultimates™ Chocolate Chip Lovers Cookie Bar Dough
3 cups vanilla or chocolate ice cream, slightly softened
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions

PREPARE cookies according to package directions. Cool completely.

PLACE 1/2 cup ice cream on flat side of 1 cookie; top with flat side of second cookie to make a sandwich. Roll sides of sandwiches in morsels. Wrap tightly in plastic wrap; freeze for at least 1 hour before serving.

* Other NESTLÉ TOLL HOUSE ULTIMATES Refrigerated Cookie Bar Dough flavors which may be substituted are: Chocolate Chips & Chunks with Pecans, White Chip Macadamia Nut or Peanut Butter Cups, Chips & Chunks.

Source: verybestbaking.com

CRAFT | Union Jack Tea Cosy Knit Patterns

As we turn our eyes toward London and the 2012 Olympics, here are some creative ways to keep your party rolling. I love tea cosies and am acquiring a small collection that have either been given to me or that I've knitted myself. Here are some super cute free patterns that could keep your fingers busy during the games.

Union Jack Tea Cosy

This pattern is knit intarsia. It can be more difficult but for those up to the challenge, it's a beautiful piece for your collection. For resources on knitting intarsia, click here.

For an easier British inspired tea cozy, this free pattern would knit quickly and is darling as well. I plan to try my fingers at both. Enjoy.

Blighty Vintage Tea-Cosy.

British Tea Primer

Opening Ceremonies for the 2012 London Olympics begin tomorrow night. It's a big event at our house. My boys will absorb the Olympics like they do all things sports. I, however, will revel in all things British ... tea for instance. Delicate china as well. We'll all be happy.

Since the 18th century, the British have been the largest per capita consumers of tea in the world. I'm told they like it strong, with plenty of milk and at least 2 teaspoons of sugar. Well, how delightful does that sound? As you watch the Olympic Torch Relay, treat yourself to a perfect cup of British tea ... oh, and perhaps a scone with fresh preserves on the side. Cheerio!

Here's how they brew a perfect spot of tea:

Fill a tea kettle with cold water and bring to a boil.

After the water has boiled, pour a small amount into your teapot. Swirl it around to heat your teapot and then discard the water.

Place loose leaf tea in the bottom of your teapot; 1 teaspoon per person plus one for the pot.

Pour water into your teapot over the leaves and let steep for three to four minutes.

Using a tea strainer, pour water through the strainer into individual teacups.

Serve with milk and sugar, never creme as it will mask the taste of the tea. 

Most common British tea meals:

High Tea -  the common British supper and usually served after 5:30 p.m and accompanied by a pot of tea.

Afternoon Tea (also known as Low Tea) - a leisurely afternoon tea meal usually served elegantly in high fashion with several courses.

Cream Tea is a term used when a pot of tea is accompanied by scones with clotted cream and preserves. Cream refers to the clotted cream or Devonshire Cream served with the scones rather than a cream served in the tea.

If your interested in learning more about British Tea Etiquette, here is a link with lots of detail on everything from proper service ware to placement of utensils.

For English Tea products, click this Amazon link.

One of my favorite resources for tea and tea parties in general are books by authors Shelley and Bruce Richardson of The Elmwood Inn. I especially love their book, The Tea Table. Books offered at Amazon.

GARDENING | What's Growing!

Just the word "summer" brings a smile to my face. It's filled with such promise. And relaxing ... well, who needs a spa when the summer rays lie just so carefully across your backyard hammock, or screened in porch? Ahh. Just the word "summer" conjures up so many delightful pastimes. Now that we're about half way through the season ... does it still bring that delightful smile to your face? I hope so!

While summer means many things to many people ... to me, one of the things I most look forward to is our family garden. Vacations, good reads, lazy days, blooming flowers ... kitchen garden. It's very near the top of my "summer list." This year ... I wasn't so sure how our family garden would fare with our, shall we say, mild weather. But after working in the garden this weekend, we were pleased to begin harvesting some more "summer" vegetables, albeit, a little later than usual.  Here are some photos of what is growing in our garden.

We've harvested kale, celery, broccoli, cucumber, peppers, sugar snap peas and herbs. The tomatoes are growing as are the myriad varieties of peppers my brother always plants for salsa.

If you have photos of your garden, we'd love to see them!

RECIPE | Turkey Meatloaf

Nothing says comfort food quite like meatloaf. And while we all love the traditional meatloaf made with beef, this is a nice alternative with traditional flavors, just a little lighter in the fat and calorie bank and one of my very favorites. In fact, served on top of a slice of homemade whole wheat bread, it was lunch today. Joy.


Turkey Meatloaf

Ingredients

1 teaspoon olive oil
1 medium yellow onion, chopped
1/4 teaspoon dried thyme, or 1/2 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons Worcestershire sauce
1/3 cup chicken stock
1 1/2 teaspoons tomato paste
1 1/4 pound ground turkey
1/4 cup plain dry bread crumbs
1 egg, beaten
1/4 cup ketchup

Directions

Preheat the oven to 325 degrees F.

Saute onions, thyme, salt and pepper in olive oil until translucent, about 10 minutes. Remove from heat and add Worcestershire sauce, chicken stock and tomato sauce. Allow to cool.

In a large bowl, combine the ground turkey, onions, bread crumbs and egg. Shape into an oval or rectangular shape in a casserole pan or baking sheet. Spread ketchup evenly on top. Fill a pie plate or baking pan with very hot tap water and set on the bottom shelf of your oven. Place the meatloaf on the middle shelf and bake for 1 to 1 1/2 hours, or until the internal temperature is 180 degrees.

The water in the oven will almost steam the meatloaf, leaving a wonderfully moist and tender meatloaf.

ORGANIZING | Your Life: Free Printable Calendars, Organizers & Much More

We love organizational tips and helps. It seems that as the days tick by and turn into months, and even years, our schedules and lives become more complicated and definitely more busy.

This past school year was especially challenging for me as I juggled school, sports, social engagements, volunteer activities, friends, family ... well you know! I'm sure you did as well. But these activities are what make life interesting and worth living ... the giving and pouring into other's lives of what you have to offer.

But, to keep sane, relieve a little stress, and arrive at the right place AT the right time, I found that my Notebook helped me immensely this year.

There always is a lot of discussion amongst organizer enthusiasts as to whether digital organization is more efficient or the old school style of notebook, pen and paper method is preferred. To be honest ... I have to use both to get it all done. (Notebook and iPhone Calendar as well as that handy little tool on the iPhone called, "Reminders").

So ... while I'm almost Notebook free this summer, I'm also using these long summer days to plan, albeit surreptitiously so as not to over antagonize my middle schooler, improvements to my system.

Here's a list of what I presently have in my binder:

1. Daily Schedule Checklist that includes: 
(I use this sheet daily. I begin the list the evening before and add to it as needed).

• To-Do List
• Shopping List
• Chore List (Weekly Housekeeping Notes and Chores)
• Dinner Menu
• Nutritional Checklist
• Writing Ideas/List

2. Weekly Goals: List of 7 Goals

• This has been a rewarding addition to my notebook as it helps to prioritize my time during the week. I always include spiritual, physical, and nutritional goals as well as family and housekeeping goals as well. Surprisingly, as the family saw me doing this week after week, they wanted to do it as well. It has become a meaningful activity. Each Sunday evening we sit together after a meal and write the upcoming week's goals. Individually we give updates on the previous week's goals and then share the upcoming week's goals. When goals aren't accomplished, we smile and encourage each other -- no pressure or it isn't meaningful any longer. 

3. Weekly Menu Planner

• Sometime during the weekend, I will write out a weekly menu, matching it to our schedule. I will then quickly inventory the refrigerator and pantry and make a shopping list. This is a great stress reliever on those busy weeknights when the last thing you want to do is to come up with a dinner idea. I found this also helped me to nutritionally balance our meals more effectively.

4. Cleaning List

• This is a simple list of daily chores that keep your home running smoothly as well as a weekly list of chores like laundry, dusting, vacuuming, organizing. 

5. Monthly/Annual Cleaning List

• A checklist of monthly and yearly cleaning chores that are important to me. When it's accomplished, I check it off and can move on to another one when time is available.

6. Weekend Projects

• A list of weekend projects for the family. I try to keep this to a bare minimum so that when something really needs doing, it's not so overwhelming.

7. Quarterly/Monthly Calendar

8. Pantry Inventory

• As I try to keep a stocked pantry and take advantage of grocery deals, I found I needed to keep track of what I already had in my pantry. I use this list often when making out the shopping list for the weekly menus.

9. Long Term Food Storage Calculator

• I like to have a 3-month supply of needed pantry and food items. This list is simply formed from unique calculations that the user can enter, like number of adults in the family, the number of months desired, etc. Then I enter the amount I usually pay for these bulk items. An interesting tool that has come in handy.

10. Yearly Birthday List

• A list of birth dates of people whom you need to remember throughout the year.

My notebook is your typical view binder with 1-inch rings. Each page is slipped into a page protector and I keep a folder in the back with blank copies of my Daily Schedule sheet as well as the Weekly Goals sheet.

Now ... here are the resources for you to put together your own organizational binder. I promise, you will love the freedom you have when you've taken time to organize your life and activities. With just a minimal effort and little time of careful, thoughtful planning, your week is free to devote to the important things of life; who you love and what you love. It frees me to concentrate on what matters. But to be successful, you have to make the planning piece a priority, otherwise its just another check on your already overwhelming list of things to do. I would encourage you to give it a try. Find a resource and an organizational style that works well for you. Everyone has different styles and needs. Be patient as you try them out.

Resources for Your Binder:

Printable Blog Calendar: A Project Oriented Calendar
Food Storage Calculator
Weekly Goals
Daily Schedule
Daily To Do List Planner
Weekly Planner
Cleaning List
Pantry Inventory
Pantry Inventory List
Freezer Inventory List
Weekly Menu Planner with Shopping List
Weekly Menu Planner without Shopping List
Birthday/Anniversary Planner
Emergency List


We would love to hear from you!

RECIPE | Tian Provencal

After visiting one of my favorite French bakeries and patisserie, we found a summer vegetable tart that was perfect for this time of the year.  Here is our recipe for this delectable treat. And best of all, it's minutes to prepare!



Tian Provencal

2 Sheets Frozen Puff Pastry, defrosted
1 container Creme Fraiche
1 zucchini, sliced
1 summer squash, sliced
3 plum tomatoes, sliced
2 tablespoons Parmesan Cheese
1 bunch fresh basil, torn

Preheat oven to 400 degrees.

Spray two baking sheets with non-stick cooking spray. Roll out puff pastry sheets, one per baking sheet.  Spread about 1/4 cup Creme Fraiche on each pastry. Then layer vegetables in rows on each pastry. We began with tomatoes, then layered the zucchini and finally the summer squash, before beginning again. I try to begin and end with a row of tomatoes. Season with salt and pepper and sprinkle fresh basil on each tart.

Bake pastry in a 400 degree oven for about 20 minutes, or until golden brown and nicely puffed around the edges. I begin checking the oven at about 16 minutes.

Enjoy.

4th of July Party Ideas

The 4th of July will be here before you know it. Can it be? I remember when I thought summers lasted forever. What happened? Don't tell me, I really don't want to know because I suspect it has something to do with that aging thing.

Every year our family, it seems, tries something different for the 4th, not by design, more happenstance. As I am contemplating this year's celebration, I jotted a few notes down and thought I would share them with you.
4th of July Party Ideas

Old Fashioned (My favorite, actually)

Activities - Gunny sack races, 3-leg races, wheelbarrow races, croquet, baseball, Annie Annie Over, Capture the Flag, Frisbee Golf. And for those inside games: a puzzle table, checkers, Old Maid -- any non-electronic game that is quickly played.

Food:  Hot Dog Bar (served with a full array of condiments - chili, pickled onions, relishes, chutneys, cheese, salsa, etc), Ice Cream Sodas, unshelled peanut baskets, watermelon triangles on popsicle sticks, macaroni salad, fruit salad, bottles of coke, ice tea, s'mores.

Friendly Cook-off

Choose a dish, or condiment, or even a barbecue dipping sauce, something that everyone in your group seems to like and suggest a friendly cook-off. Assign cooks and judges. Set up a tasting station, providing judging scorecards and blindfolds. And of course, a prize. A chef's apron would be fun. Then provide the necessary accompaniments so that everyone can enjoy the delicious food.

Backyard Camp Out

This is something we've done several times and it is always a favorite of the kids. We set up "camp" in the afternoon and position the tents so that they all open up to a fire pit. We always grill on these nights and look forward, after fireworks, to star gazing, stories around the campfire and of course, roasted marshmallows. Evenings like these are memories your children will never forget.

Historical 4th Tours

Spend some time prior to the 4th scouting out local history venues; museums, living history centers, old military forts, train stations, etc. Your local chamber of commerce or state historical museum could help you find historical sites in your area.  One activity our family particularly enjoys is visiting a Civil War reenactment, and local chapters are hosting these living history events all over the country. It brings history alive. No longer does it just reside on the pages of a long-forgotten textbook, a connection is made to those long ago events and people that can still teach us things to this day.

Heritage Potluck

I love this idea ... and it spreads the work of food preparation around, and that's a very good thing. Smile. Have everyone bring a favorite dish from their childhood. This could be anything from store bought pinwheel cookies to grandma's famous potato salad. It's important for the host family to supply some kind of meat, unless you are aware that someone else is bringing that dish, a salad and condiments. You never know what will show up at your table and the stories that will accompany those dishes. What you learn about your family and friends through their food choices will provide fodder for future storytelling. And if you end up with three or four dishes of grandma's famous potato salad, you'll never forget the experience!

Enjoy the 4th and take a moment to recognize the greatness of this place we call home.

For more ideas, see our Pinterest page.

RECIPE | Focaccia Bread of Julia Bakery

One of my favorite things to do is walk through a local mall we have in this area that specializes in international cuisine. This mall gives new meaning to food courts everywhere. Yes, you can find a hamburger, but oh so much more; Korean, Thai, Indian, Mediterranean, Russian ... and the list goes on. For those who live on the east side of Seattle, you probably already know that I'm talking about Crossroads Mall, a tiny place yet it's flavor makes up for its square footage. You have to visit just before the noon hour ... the aroma is absolutely divine.

The following recipe is from a Slavic bakery in Vancouver, Washington, called Julia Bakery. It has many loyal customers as well. Their bakery is well known and well loved. This is one of their requested recipes. Enjoy.

FOCACCIA

3 cups water
3/4 oz instant yeast
2 pounds plus 1/2 cup of white flour
3/4 oz of salt

Mix water and yeast for a few minutes.

Add flour and salt

Let dough rest for 45 minutes to 1 hour.

Preheat Oven to 350 degrees

Roll into thin dough and fill with your choice of cheese, meat, olives, sundried tomatoes, etc.

Bake for 10-12 minutes.

Recipe Courtesy of Nenad Indic, owner of Julia Bakery in Vancouver to FOX 12 in Portland, OR.

RECIPE | Civil War Camp Bread

Every year our family loves to attend one if not several Civil War Reenactments. One of the most fascinating aspects of these events is touring their camps ... and especially their food preparation. That is just me ... the men in our house love to tour the armament and cannons and horses. The recipe below is an adaptation of a recipe a living historian gave me last summer. It had been in her family for a long time. It is absolutely delicious and so easy! The texture is wonderful ... and truly, there is nothing like making bread outside! While they bake their bread over an open fire, we used briquettes.

Civil War Camp Bread

3 cups warm water
1/2 cup butter, softened
1/2 cup sugar
2 1/2 teaspoon salt
4 1/2 teaspoon active-rise yeast (2 packages of yeast)
9 cups flour

Combine water, butter, sugar, salt and yeast. Let proof for 15 minutes. Add half of the flour and incorporate. Stir in remaining flour and turn out onto floured board. Knead bread for about 10 minutes or until elastic and smooth. Add up to 1/2 cup additional flour if needed.

Place dough into greased large pan, cover with plastic wrap and let rise until double.

After dough has risen, remove from bowl and deflate. Shape into ball and place into a 12-inch, 8-quart, cast iron dutch oven. Let rise until double, about an hour.

Place dutch oven over hot briquettes -- 10 underneath the dutch oven and 16 on the top. Bake for about 30 minutes. Remove from the fire and let cool in pan.

To make removing the bread easier, we used a parchment dutch oven liner and was able to lift out the bread with a spatula.

ENTERTAINING | Ice Cream Party with Homemade Toppings

I have ice cream lovers in my house. There is absolutely not a night where my two men are not digging into the freezer for the yummy creamy stuff.

School is almost out, summer is quickly approaching, and summer entertaining will be the order of the day.

One of my favorite parties for this time of the year is an ice cream party. It's simple, it's fun ... and nothing says summer better than ice cream.

For a quick Friday night party, set up an ice cream bar, complete with plenty of ice cream, syrup toppings and candy. Use a variety of jars, I love to use canning jars, to display all of the sugary choices. I also like to make candy skewers to add a fun element.

For the skewers, simply thread favorite candies; marshmallows, Oreo cookies, chunks of favorite candy bars, or any favorite soft candy or confection, onto wooden skewers and place upright in a piece of foam, a glass, basket or even a covered coffee can.

It's also fun to set out a plate of cookies, chocolate chip is always a favorite, that can be made into quick ice cream sandwiches.

While we love to make homemade ice cream, it's not always feasible. Vanilla is always a favorite, but including strawberry and chocolate is always a plus.

One of the things I love to do for these parties is make homemade toppings.  Here are three of our favorites.

Dulce de Leche
(my husband's favorite)

5 cups of whole milk
1 1/2 cups sugar
1 vanilla bean
1/4 teaspoon salt
1 teaspoon baking soda

Combine the milk, sugar, vanilla bean and salt in a medium saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and whisk to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, skimming off any foam. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and coats the back of a spoon, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer into heat-proof bowl. Store in the refrigerator in a sealed container for up to a month.


Strawberry Sauce

1 lb fresh or frozen strawberries
Juice of 1 lemon
1 teaspoon vanilla
1/2 cup sugar

Combine all the ingredients in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce the heat and let the sauce simmer for 5 minutes.

Transfer the mixture to the food processor and purée, or mash some with a fork or potato masher.

Strain the sauce and store in the refrigerator in a a sealed container.


Chocolate Sauce

1/2 cup 2% milk
1/4 cup sugar
1 tablespoon butter
1 tablespoon unsweetened cocoa
dash of salt
1/2 cup chocolate chips (I love dark chocolate chips)
1/4 teaspoon vanilla

In a small saucepan, bring the first 5 ingredients to a boil, stirring constantly with a whisk. Remove from heat and stir in chocolate chips. Let stand one minute.

Cook again over medium heat for 1 additional minute, or until sauce is smooth and slightly thickened. Remove from heat and add vanilla.

Store in covered container in the refrigerator. Yield: 1 cup.