Dec 21 2010

Make Your Own Sugarplums

Sugarplums

2 cups whole almonds

1-1/2 cups dried apricots

1-1/2 cups dried plumbs (prunes)

2 teaspoons grated orange zest

1/3 cup honey

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1 cup confectioners' sugar

 

Preheat oven to 400. Arrange almonds on a baking sheet in a single layer and toast in oven for ten minutes. Let cool. Add all ingredients, except sugar, to a food processor and pulse to chop and combine, process in two patches if necessary. Pinch off rounded teaspoon-sized pieces of the mixture and roll into balls and dredge balls in sugar. These can be stored and refrigerator in single layers between sheets of wax paper in an airtight container for up to one month. Makes about six dozen.

 

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Mar 29 2010

Eggs with Chef Jeffrey Saad

Chef Jeffrey Saad joined us this morning to talk eggs!  Whether you are decorating them, cooking them, or both, Jeffrey provided some great tips.  For Chef Jeffrey's "egg-cellent" (sorry!) egg cooking recipes click here.

 

Nov 25 2009

Favorite Thanksgiving Recipes

If you're pulling our your favorite recipes today, why not share them with the rest of us!?  If you have some extra time between mashing the potatoes and stuffing the bird, leave your fav recipes in the comments section. 

Here's my favorite thing at Thanksgiving:

Aunt Linda's Wonderful Cranberry Salad

Dissolve 2 small boxes of raspberry Jello in 2 cups of boiling hot water.  Then add one cup of ice cold water, and refregerate for about 30 minutes.  While the jello is chilling, stir together 2 cans of whole cranberries, one can of drained mandarine oranges, onc can of drained crushed pineapple, and a 1/2 cup of chopped pecans.  You can change the amounts to suit your tastes.  I love pecans and mandarine oranges, so I use a lot of them:)  Add the yummy fruit to the jello and let it chill overnight.  Then I like to cover it with Cool Whip eat it all!!!  It's my favorite:)  Gobble, gobble:)  Lisa