cinnamon

Creamed Honey on Toast

What’s Cooking in Gail’s Kitchen? All the Buzz: Creamed Honey on Toast! Begin today at the Farmers Market on a quest for liquid gold. This version of natural honey is thicker in consistency, lighter in color, and creamier than ordinary honey varieties. For one, it does not contain the noticeable sugar crystals that can often leave a grainy aftertaste. Trained beekeepers put more effort into this little delicacy but, in my opinion, it is worth the extra time and effort. Pick up a couple jars this summer. Store them at room temperature and they will be good until you scrape the bottom of the jars.

CREAMED HONEY ON TOAST

Ingredients:

Artisan bread, sliced

Sea salt French butter

Creamed honey

Ground cinnamon

Instructions:

Choose a nice artisan bread for toasting. Slather on a tablespoon of sea salt French butter and watch it melt. Next, drizzle a generous swirl of creamed honey over the butter layer. Finally, top it off with a sprinkling of cinnamon.

Quaker Oat Breakfast Companions

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Quaker Oat Breakfast Companions! I must confess, some days a cup of Italian espresso and a crispy wafer roll is enough to get my engine up and running. But on those mornings when I wake up ravenous, I turn to a hearty bowl of Quaker Oats with all the trimmings: pomegranate arils, orange slices, almonds, cinnamon, and brown sugar. I appreciate the fiber, fruit, and nuts for healthy living. Topped with a bit of honey and milk in lieu of brown sugar, and I’m left feeling full for longer periods of time. Plus, it’s a good source of fiber and iron. Switch things up now and then by choosing a bowl of oatmeal for breakfast.

QUAKER OAT BREAKFAST COMPANIONS

Ingredients:

1 cup milk

1 dash sea salt

1 dash cinnamon

1/2 cup whole grain oats

1 mandarin orange, peeled

1 tablespoon almond slices

1 tablespoon pomegranate arils

1 teaspoon brown sugar or natural honey

Instructions:

Combine milk, salt, cinnamon, and oats in a microwave-safe bowl. Microwave on High 2 1/2-3 minutes. Remove and mix well. Top with oranges, almonds, arils, and honey.

Zucchini Jammin’

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Zucchini Jammin’! Someone once told me that zucchini is like a chameleon; it can literally change a recipe into anything you want it to be. When I came across this old prairie cookbook, I was intrigued enough to put zucchini to the test. The results were astounding! Hint: The jam has a refreshing pineapple-orange finish and tastes wonderful on yogurt!

ZUCCHINI JAMMIN’

Ingredients:

3 cups zucchini, raw, peeled, and shredded

3 cups sugar

1/4 cup lemon juice

1/2 cup crushed pineapple with juice

3 ounce package orange gelatin

Instructions:

Boil zucchini in enough water to keep covered for 6 minutes. Drain. Add sugar, lemon juice, and crushed pineapple with juice. Boil 6 minutes longer. Remove from heat. Add gelatin and stir until dissolved. Seal hot in jars.

Yeast Cinnamon Rolls

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Yeast Cinnamon Rolls! Don’t you just love modern kitchen appliances? My husband already owned a countertop Bread Machine when we got married seven years ago, so today I decided to try it out. (First I had to find it. When combining two households, things get shuffled around.) The recipe booklet boasted the best glazed cinnamon rolls and the photo bolstered my confidence enough to put it to the test. I’m glad I did. The house smelled like a family-owned bakery and the warm, gooey cinnamon buns were phenomenal. The challenge came at only eating one.

YEAST CINNAMON ROLLS

Ingredients for Dough:

1 cup water

2 tablespoons butter, softened

3 cups bread flour

1/4 cup sugar

1 teaspoon salt

2 1/2 teaspoons active dry yeast

Ingredients for Filling:

2 tablespoons butter, softened

1/2 cup sugar

2 teaspoons cinnamon

Ingredients for Glaze:

1 cup powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons milk

Instructions:

Measure all dough ingredients carefully and place in the bread machine in the order they are listed: water, butter, flour, sugar, salt, and yeast. Select “Dough” cycle and “Start”. When the timer rings, remove the dough and flatten with a rolling pin into a 9-inch square on a lightly floured surface. Spread with 2 tablespoons of butter. Sprinkle the sugar and cinnamon filling over the buttered dough. Roll the dough up tightly; pinch the ends to seal. Cut the dough into 1-inch slices. Place in a 9″x9″ square pan. Cover with a wet tea towel and let rise in a warm place for 1 1/2 hours or until double. Preheat oven to 350°. Bake 25 minutes or until golden brown. Combine Glaze ingredients mixing powdered sugar, vanilla, and milk until smooth and thin enough to drizzle. Remove from pan to wire rack. Drizzle glaze over warm rolls. Serve warm.

Irish Soda Bread with Whiskey Glaze

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Irish Soda Bread with Whiskey Sauce! In honor of an Irish tradition, this classic staple is made with simple ingredients. The hard crust and dense center is very filling and meant to be eaten often with meals. The sign of the cross on top symbolized protection of the family. Since yeast is not used, preparation comes easily and on short notice for unexpected guests who pop in. Make this bread today and the aromas linger to keep your home smelling nice in the days ahead.

IRISH SODA BREAD WITH WHISKEY GLAZE

Ingredients:

1 cup raisins

1/2 cup Irish Whiskey, or water

1/4 teaspoon cinnamon

2 1/2 cups flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons butter, softened

1/2 cup buttermilk

Irish Whiskey Glaze:

1 1/2 cups powdered sugar

1 teaspoon butter, softened

3 teaspoons Irish Whiskey*

*For nonalcoholic glaze, substitute with 1/4 teaspoon vanilla and 2 1/2 teaspoons milk.

Instructions:

Preheat oven to 375°. Grease baking sheet. In a small saucepan, combine raisins, Irish whiskey or water, and cinnamon. Bring to a boil, stirring occasionally, and then reduce to a simmer until the raisins are plump and the liquid is almost evaporated. Remove from heat. Do not drain. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Add raisins plus liquid. Stir to blend. Gradually stir in buttermilk until the dough pulls away from the side of the bowl. Turn onto a lightly floured surface and knead 2 minutes until smooth. Shape into a round loaf. Transfer to baking sheet. Cut an “X” in the top before baking. Bake 35 minutes or until golden brown. While the bread is is in the oven, combine powdered sugar, butter, and Irish whiskey. Stir until creamy. When the bread is finished, brush with glaze. Serve warm.

Rum Raisin Cookies

Eating My Way Through the Holidays! Festive Foods: Rum Raisin Cookies! Before you turn the page, let me clarify…you can choose to omit the rum in this recipe and substitute with water and opt for rum extract instead. Either way, if you’re a raisin-lover, this version puts the “plump” in raisin to make them moist and chewy. In the time it takes to preheat the oven and assemble the remaining ingredients, the raisins are ready to use. Trust me, everyone will thank you!

RUM RAISIN COOKIES

Ingredients:

2 cups raisins

1 cup dark rum

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup butter, softened

1 3/4 cup sugar

2 eggs, slightly beaten

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup almonds, chopped

Instructions:

Preheat oven to 350°. In a medium saucepan, combine raisins and rum. Bring to a boil; boil for 3 minutes. Reduce heat and simmer uncovered for 15-20 minutes until the liquid is absorbed and the alcohol has evaporated. Set aside; do not drain. In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Set aside. Cream butter. Gradually add sugar, mixing until creamy. Add the slightly beaten eggs, vanilla extract, and almond extract. Gradually add the flour mixture, stopping occasionally to scrape the sides of the bowl. Mix thoroughly before folding in the raisins and chopped almonds. Drop with a tablespoon 2″ apart on greased cookie sheets. Bake 12-13 minutes. Cool on wired rack.

Jell-O Shots with Sugared Cranberries

Eating My Way Through the Holidays! Festive Foods: Jell-O Shots With Sugared Cranberries! The holidays ring in the cheer with festive activities, enticing food, and snappy beverages. Make things awesome with dressed up Jell-O shots that cap off any occasion. Not only do they have an elegant look, but they satisfy the sweet tooth as a miniature dessert. By creating a garnish of fresh fruit with the sugared cranberries, it’s a classy finish with a gourmet twist!

JELL-O SHOTS WITH SUGARED CRANBERRIES

For Make-Ahead Sugared Cranberries:

2 cups sugar, divided

1/2 cup filtered water

12-ounce bag fresh cranberries

1 cinnamon stick

1 tablespoon lemon juice

Instructions:

Combine 1/2 cup sugar and 1/2 cup filtered water in a saucepan over medium heat. Stir until sugar is dissolved, about 3-5 minutes. Add cranberries. To prevent cranberries from bursting, do not boil. Stir until well coated. Using a slotted spoon, transfer cranberries to a wire rack. Let dry for one hour. Working in batches, roll cranberries in remaining sugar until well coated. Refrigerate for one hour or overnight. Store in airtight container.

Ingredients for Jell-o Shots:

3-ounce package raspberry gelatin

1 cup boiling water

1/2 cup amaretto liqueur

1/2 cup ice water

Sugared cranberries

Rosemary sprigs

Instructions:

Empty contents of raspberry gelatin packet into a mixing bowl. Add boiling water. Stir until completely dissolved, approximately 2-3 minutes. Add iced water and amaretto liqueur and iced water. Stir well. Pour into shot glasses. Refrigerate until set, 4 hours or overnight. Garnish with sugared cranberries and rosemary sprigs just before serving.

Yams Topped with Pecan Streusel

Eating My Way Through the Holidays! Festive Foods: Yams Topped with Pecan Streusel! One of the advantages of being married is the blending of traditions, especially when it comes to family recipes. “My mama always put marshmallows on our sweet potatoes,” my husband volunteered as I sat planning my holiday menu. I’d heard of it, but had no idea why people raved about it. ‘Til now. OMG! This yam dish is about as close as you can get to eating dessert throughout the meal. Seconds, please.

YAMS TOPPED WITH PECAN STREUSEL

Ingredients:

1 tablespoon unsalted butter

2 1/2 pound can of yams; drained, cut into 1″ cubes

2 tablespoons olive oil

1/4 cup natural honey

1 tablespoon pure maple syrup

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/8 teaspoon white pepper

Streusel Topping:

1 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon

5 tablespoons unsalted butter, melted

1 cup glazed pecans, chopped*

1 3/4 cups miniature marshmallows

Instructions:

Preheat oven to 350°. Grease a 9″ round casserole dish with one tablespoon unsalted butter. Arrange cut yams evenly. Drizzle the yams with olive oil, natural honey, and pure maple syrup. Sprinkle with ground cinnamon, sea salt, and white pepper. In a small bowl combine brown sugar, flour, and cinnamon. Mix well. Add melted butter. Stir until the liquid is absorbed and topping resembles small peas. Spread over the top of the yams. Sprinkle pecans over all. Bake 25 minutes. Remove and carefully arrange miniature marshmallows around the perimeter of the casserole dish. Return to the oven and additional 5 minutes until marshmallows appear toasted. Watch carefully. Serve warm.

*Glazed Pecans can be referenced at the following link.

http://Snapshotsincursive.com/2015/11/18

Velvet-Filled Pumpkin Roll

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Velvet-Filled Pumpkin Roll! Announcing a festive cake that looks as though you stopped by the bakery. Anyone can feel like a professional pastry chef with this holiday specialty. In a few simple steps, the rich pumpkin flavor is enhanced by the velvety cream filling. Afterwards all you have to do is sit back and bask in the accolades.

VELVET-FILLED PUMPKIN ROLL

Ingredients for Pumpkin Roll:

3 eggs

2/3 cup pumpkin purée

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup flour

1/3 cup chopped pecans

Ingredients for Velvet Filling:

8 ounces Neufchâtel cheese

3/4 teaspoon vanilla

2 tablespoons butter, softened

1 cup powdered sugar

Instructions:

Preheat oven to 375°. Grease and line a 10″x15″ jelly roll pan with waxed paper. For pumpkin roll combine eggs, pumpkin purée, sugar, baking soda, cinnamon, and flour. Mix until well blended. Pour into jelly roll pan and spread evenly to edges. Sprinkle with chopped pecans. Bake 12-15 minutes. Watch carefully. Remove from oven. Sprinkle powdered sugar on a tea towel, turn cake onto towel, and remove the waxed paper. Starting at one end, roll the cake up, and refrigerate for one hour. Meanwhile, combine Neufchâtel cheese, vanilla, butter, and powdered sugar. Mix together until smooth and velvety. After one hour, unroll cake and spread the filling all the way to the edges. Reroll cake and refrigerate two hours longer. Dust with powdered sugar. Slice and serve.