Tahtee's Hot Cocoa

Tahtee's Hot Cocoa

In pot over low heat combine the following ingredients

(you keep on low so the milk won't scald)

6C milk

2 C 1/2 and 1/2 or cream

sweeten to taste with sugar, honey, stevia or a combination 

(taste to see if sweet enough for your taste)

4-6T of cocoa (use good quality)

1-2T vanilla

Heat through and serve with whipped cream and/or marshmallows

*add a T of cinnamon if you like making it more a mexican cocoa

*as soon as you have poured your cups, put the remainder in a jar to reheat later. If you leave on stove top it will develop a film which is not harmful, just scrape off. 

Tahtees Hot cocoa:
In pot over low heat
6C milk
2C 1/2 and 1

TTahtees Hot cocoa:
In pot over low hTaheat
6C milk
2C 1/2 and 1/2
Sweeten to taste with stevia, sugar, honey or combination (taste it to see if it sweet enough for you)
4-6T cocoa
1T of vanilla
Heat through and serve with whipped cream


*1t of cinnamon for a Mexican hot cocoa is good too

* if you leave on stove with heat it will form a film. Put remainder in jar and refrigerate. 2
Sweeten to taste with 

Tahtees Hot cocoa:
In pot over low heat
6C milk
2C 1/2 and 1/2
Sweeten to taste with stevia, sugar, honey or combination (taste it to see if it sweet enough for you)
4-6T cocoa
1T of vanilla
Heat through and serve with whipped cream


*1t of cinnamon for a Mexican hot cocoa is good too

* if you leave on stove with heat it will form a film. Put remainder in jar and refrigerate.   sugar, honey or combination (taste it to see if it sweet enough for you)
4-6T cocoa
1T of vanilla
Heat through and serve with whipped cream


*1t of cinnamon for a Mexican hot cocoa is good too

* if you leave on stove with heat it will form a film. Put remainder in jar and refrigerate. 

Tahtee's Wassail

Tahtee’s Christmas Wassail

1 jar apple cider

1 jar of pineapple juice

1 jar of grape juice

1 jar of either cranberry or cherry juice

1 large orange squeezed into the juice then drop the whole washed orange with peel into the pot

1 large lemon squeezed into juice and the washed lemon put into the pot with the peel and all

1 T of cinnamon

1 t of clove

1 cup of sugar (or use stevia, honey or even red hots… make sure no one has red dye allergies if you use red hots!!) 

 

Mix all ingredients (you might use 2 jars of cider if making for a large crowd and you want a more appley flavor) 

Heat on stove till hot then turn down the temp. 

Cherry, Cranberry, and Nut Chutney

Not the same old Cranberry Relish!

As of 2007, this has become a real family favorite

(as long as we also have the jellied cranberry sauce available too!)

Cooking Light suggestions: Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.

1 cup sugar
1 cup water
1/2 cup port or other sweet red wine (I also used 100% red grape juice as a sub)
1/4 teaspoon ground allspice (I prefer to use cinnamon alone)
1/2 cup dried tart cherries
1 (12-ounce) package fresh cranberries
2/3 cup chopped walnuts, toasted (being a true Texan, I've used pecans)
1/2 teaspoon grated orange rind
1/4 teaspoon almond extract
Orange rind strips (optional)

combine first 4 ingredients in a medium saucepan; bring to boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in nuts, grated rind, and extract. Garnish with orange rind strips, if desired.
cover and chill.
Yield: 16 servings of 1/4c

calories: 108, Fat 3g, protein, 1/5g, cholesterol 0.0g, calcium 11mg; sodium 2 mg; fiber 1.8g; iron .3mg, carbohydrate 19.7 g

Best Pumpkin Bread you ever ate!

Pumpkin Bread

(with cream cheese ribbon in center)

YUMMMMMMMMY!

I started looking for recipes to match the Starbuck's Pumpkin loaf that we served our guests at the cottages a couple of years ago.

I found this amazing recipe that outshines them all!

It just gets moister and better each day... believe me... you'll have it gone way before it could spoil! ENJOY!

1 LARGE loaf (or bundt pan)

Filling

1 8oz pack of cream cheese

1/3C sugar

1 egg

1 Tbsp. flour

2 tsp. grated orange peel

Batter:

1 1/2C canned pumpkin

1/2 C vegetable oil

1 1/2 C sugar

2 eggs

1/2 tsp. ground cloves

1/2 tsp cinnamon

1 2/3 C flour

1 tsp baking soda

1 C. chopped nuts (as desired)

Directions for filling:

Beat together cream cheese, sugar and flour. Add egg and orange peel. set aside.

Batter directions:

Combine pumpkin, oil and eggs. Stir in sugar, salt, cloves and cinnamon. Mix well. Stir in flour and baking soda. Blend in pecans.

Pour 1/2 batter in a greased and floured large loaf pan.

Carefully spread cream cheese mixture over the 1/2 pumpkin mixture.

Cover with the remaining pumpkin batter.

Bake 1 1/2 hours at 325 degrees until tooth pick in the center comes out clean.

cool on wire rack

Acorn Squash for Sukkot

FALL STARBURST (Parve)

*Jenn had asked me and Troy to join them in their Sukkot and would I please bring an acorn squash dish. Certainly... little did I know that the "bug" would invade my day and once again, Troy would have to finish what I began... It was a success and as requested, here is the recipe. It may look and smell like sweet potato, but it really was acorn squash... what a PAIN that squash is to cut up... so very hard, but this recipe makes it worth the effort.

1 1/2 to 2 pounds butternut (or acorn)squash, cut into halves and seeds removed
1/2 cup margarine (I NEVER use margarine.. I used organic butter)
1/2 cup dark brown sugar
4 Granny Smith apples, peeled, cored, and sliced
1/4 cup granulated sugar
2 cups fresh cranberries

( I used organic dried/unsweetened, and added organic dried cherries too..

add a bit of water!!)
1/4 cup sugar
1-2 tablespoons cinnamon-sugar

(sold commercially or made at home with 1 part cinnamon to 4 parts sugar)

Boil squash in water to cover in a saucepan until tender. Cool until it can be handled.
Scoop out flesh, discarding peel.

Puree squash with margarine and brown sugar in a food processor. (Troy just mashed it)
Cook apples and 1/4 cup granulated sugar in a saucepan for 8 to 10 minutes, or until juices begin to be released and the sugar melts and coats the apples. Set aside.

Preheat oven to 350 degrees.
Heat cranberries with 1/4 cup granulated sugar in a saucepan until berries soften and burst, stirring often. (if you used the dried, be sure they are unsweetened,

and add a bit of water to the sugar as you rehydrate and prepare)

Arrange apples around the edge of a 9-inch French white oven-safe dish.

(I left the peels on the bright green apples for color and fiber)
Pour the squash puree in the center.
Top with the cranberries, leaving a small border of squash.

(The cranberries may bleed into the apples slightly.)
Sprinkle with cinnamon sugar and bake for 20 minutes.
Yield: 6-8 servings

taken from: Recipes from the Kosher Palette II

author says "my experience with Sukkot is that it is a

cozy holiday filled with family, friends and fun"

Tahtee's Peanut Butter Cereal Candy

Peanut Butter Cereal Candy

(with Tahtee changes)

(from the ACU women's cookbook...

a gift from my mother at my bridal shower in 1975)

*this has been a family favorite for years... much better than the marshmallow cereal bars*

3 cups Rice Krispies cereal

1/2 cup sugar

1/2 cut white corn syrup

1/2 cup peanut butter

1/2 teaspoon vanilla

Combine sugar and syrup, cook, stirring constantly until mixture comes to a full rolling boil.

Remove from heat, stir in peanut butter and vanilla, and immediately pour syrup over cereal mixture, stirring gently to coat.

Pat mixture into buttered 8'X8"X2" pan. Cool, cut into bars.

*this is the original recipe.... in my bars, I substitute and add whatever I want to make it healthier.

*I also usually double the recipe for our family

GET NUTRITIONALLY CREATIVE

ex: substitute Almond butter for Peanut butter

*use LivActive cranberry cereal for 1/2 of cereal mixture

*add nuts (whatever kind you like) or sesame seeds

*add chocolate chips (be sure to do this last minute as the hot mixture will melt the chips)

*add bran, or flax seeds... raisins, cranberries (don't use the sweetened ones), oatmeal, etc.

***caution... as you are adding, be sure not to add more than the liquid mixture can handle or the bars will not be chewy, but hard and crumbly ;)

**for Christmas it is pretty to use pistachios and cranberries in the candy... and good!!**