Criss Cross Applesauce: Homemade Applesauce 4 ways

Apple Pie Applesauce

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.  

2. Add 2 cups of Apple Cider, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Wassail Applesauce 

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Orange Juice, 1 can crushed pineapple, pinch of ground cloves, 1 cinnamon stick (or 1 tsp ground cinnamon)
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked. (Make sure to remove the cinnamon stick)
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Very Berry Applesauce

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Berry Flavored Juice, 1 pint blueberries, and 1 lb strawberries
3. Boil until soft (about 20-30 min) Stirring to make sure all the fruit gets cooked.
4. Puree fruit in a food processor and put back in the pot.
5. Add 1 tsp butter and a pinch of salt, stir.
6. Add 1 jar of seedless raspberry jam and 1 jar of seedless blackberry jam instead of sugar
7. Blend in blender for smoother texture
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Grapple (Grape Apple) Applesauce

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of grape juice and three different types of grapes (about a cup each)
3. Boil until soft (about 20-30 min) Stirring to make sure all the fruit get cooked.
4. Puree fruit in a food processor and put back in the pot.
5. Add 1 tsp butter and a pinch of salt, stir .
6. Add 1 jar of grape jelly instead of sugar
7. Blend in blender for smoother texture
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

 **Canning video found here http://countrykitchenapproved.blogspot.com/p/i-think-i-can-canning.html 

Chicken Fried Steak

 A delicious variation on the classic fried chicken.  

Directions and Ingredients 

1. In a skillet heat 1in oil over medium heat

2. Mix flour and salt in a shallow bowl (such as a pie plate) 

3. Salt and Pepper each side of 1-2 lbs of tenderized steak (cube steak) 

4. Dredge each piece in flour until completely covered in flour. 

5. Place each piece in the hot oil and cook 2-3 min on each side (until golden brown) 

    **Steak can be served a little pink in the middle, but if you prefer you can fry until well done. 

6. Lay on a paper towel to absorb any excess oil and place on serving platter. 

Gravy - 

The gravy for chicken fried steak is a white gravy and made the same way as for fried chicken. 

1. Discard most of the oil (except 2 tbsp) 

2. Add 2 Tbsp flour to the oil and stir and cook 30 sec to form a roux

3. Add 2 cups milk and stir until thickened. I also add some beef bouillon and salt for added flavor. 

Serve over steak and enjoy 

Japanese Steak House Dinner

I have always loved going to Japanese Hibachi restaurants.  This is my homemade version 

Great Asian food is all about the sauces.  These are the two I use for my Hibachi style meal. 

1. Cook 1 1/2 cups white rice in rice cooker or on stove and set aside

2. Cut various vegetables.  I use: zucchini, carrots, onions, broccoli, and mushrooms (also minced ginger)

3. heat 2 tbsp oil in a non-stick skillet on high heat. Add vegetables and saute until tender (adding more oil if needed) 

4. When the veggies are tender add 2 tbsp of the Korean BBQ sauce (or other sweet asian sauce) and toss to coat. (Add sesame seeds if desired) 

5. Place veggies into a serving bowl. 

6. In a separate skillet heat 2 Tbsp butter over medium high heat. Sear steaks (any cut will do) for 2 min on each side. Remove to a cutting board and cut into cubes. 

 **Use the same method with chicken

7. Place cubes back into pan and saute until desired cooking stage.  Add 2 Tbsp Korean BBQ sauce and toss to coat.  Add sesame seeds if desired)

8.  Meanwhile in the non-stick skillet melt 2 Tbsp butter over medium heat 2 eggs and scramble

10. Add cooked rice and 1/4 cup peas and toss to fry.  Then add 2 Tbsp soy sauce and stir to mix

11. Plate up and enjoy.  

I like to serve this meal with my Ginger dressing.  Its great on a pre-meal salad and also as a sauce for the hibachi meal.  I like to use a combination of the ginger dressing and the Yum Yum sauce.  So delicious

 

Ginger Dressing

1. In a food processor, mince 2 carrots, 2 stalks celery, piece of  peeled fresh ginger

2. In a blender, add minced vegetables and following ingredients 

1/3 cup rice wine vinegar, 1/2 cup oil, 2 tsp lemon juice, 2 Tbsp water, 2 Tbsp soy sauce, 2 Tbsp sugar, 

2 Tbsp ketchup and 1 tsp onion powder 

3. Blend until smooth 

Creamy Asian Salad Dressing

1/2 cup mayo

2 Tbsp rice vinegar

2 Tbsp mirin

2 Tbsp brown sugar

1 Tbsp soy sauce

2 Tbsp oil

*Optional 1/8 tsp sesame seed oil

Put all ingredients in a lidded glass jar.  Shake until combine and smooth.  Store in the fridge. 

Soft Pretzels

 Save a trip to the mall food court and make delicious soft pretzels at home

Ingredients

1 package active dry yeast

1/4 cup brown sugar

1 1/2 cup warm water

4 cups flour

Baking soda

Sea Salt

Directions

1. I a stand mixer combine warm water, brown sugar and yeast.  Let stand 5 min until it become frothy

2. Add 2 cups flour and mix. Then add remaining 2 cups flour and mix. 

3. Using the dough hook attachment, knead until well combine and forms a tight ball

4. let dough rest 5 min

Two options 

Go straight to step 5 for a more chewy pretzel or let dough rise for 1 hour for a softer pretzel. 

5. Meanwhile preheat oven to 450 degrees and bring 4 cups water and 6 Tbsp baking soda to a boil

6. divide  dough into 12 equal pieces

7. Roll each section into a long string. Twist into pretzel shape.  

8. Place each pretzel into the boiling soda water for about 10-15 sec. Remove and place on a cooling rack.  While its still wet sprinkle with salt.  Place on a baking sheet lined with parchment paper (6 pretzels per baking sheet)

9. Bake for 8 mins. 

10. Let cool just a bit and enjoy the warm, soft, salty goodness that is a soft pretzel. 

Casserollin with my Homies - Cur-azy Good Chicken Casserole

This is another staple from my childhood. Super easy and super delicious.

Cur-azy Good Chicken Casserole

(Double for large recipe)

Ingredients

2 chicken breasts 

2 crowns broccoli (can use frozen just thaw before you use)

1 can cream of chicken soup

1/4 cup mayo

1/4 cup miracle whip

1/2 tsp yellow curry powder

French fried onions

Directions

1. Cook and chop chicken, you can boil or bake or use a rotisserie chicken. 

2. Cut into bitesize pieces and Cook broccoli (boil or steam)

3. In a mixing bowl add soup, mayo, miracle whip and curry. Mix

4. Add chopped chicken and chopped broccoli, mix

5. Spread into an oblong baking dish and bake at 350 for 10 min.

6. Sprinkle french fried onions all over the top and bake for another 10 min. 

Enjoy!

Courtney's Craft Corner - Learn to Knit

I'm launching a new section to my blog, Courtney's Craft Corner.  In these segments I'll be teaching you how to do various crafts.  This one is learning to knit.  Enjoy!

Knitted Bracelet Instructions

1. Slip Knot

2. Cast on 5 more stitches for a total of 6 stitches. 

3. Knit rows until it is long enough to fit around your wrist

4. Cast off and tie off

5. Sew the ends together with a darning needle, tie, cut extra yarn

6. Turn the stitching to the inside

Projects 2 & 3

Headband/Ear Warmer

1. Cast on 15 stitches

2. Knit until it long enough to fit around your head

3. Cast off leaving a long string of yarn. 

4. Tie off, and sew the ends together

5. Scrunch the seam and wrap the extra yarn around to form a bow.  

6. Ties end of yarn together to secure. 

Wash cloth. 

(use cotton yarn)

1. Cast on 4 stitches

2. Knit the first row. 

3. In each row after - Knit 2, add 1, then knit the rest of the row (adding 1 stitch per row) Do this until you have 38 stitches. 

4. Start decreasing with this pattern: Knit 1, combine 2, add 1, combine 2, knit rest of row

(This keeps the hole border pattern, while also decreasing a stitch each row) Continue this pattern until you are back down to 4 stitches. 

5. Cast off. 

Cranberry Dreams

The Folks at Cape Code Select challenged me to come up with some recipes using their Premium Frozen Cranberries and here is what I came up with.

Thanksgiving Pot Pie

(Recipe makes 3 individual pot pies) 

1- two crust package of pie crust

1 cup diced cooked turkey

1/2 cup Cape Code Select Premium Frozen Cranberries

2 Tbsp sugar

1 cup Country Green Beans (See recipe (here )

1 cup dry stuffing mix

1 1/2 cup Turkey Gravy 

* In a saucepan saute cranberries and sugar

*Roll out 1 pie crust and use a shape to cut 2 circles big enough to fit in the ramekins, combine scraps and roll out again to cut 1 more bottom crust for a total of 3 

*In a bowl combine turkey, cranberries, dry stuffing, green beans and gravy and mix well

*Distribute filling among ramekins

*Roll out the other crust and cut 3 circle tops

*Roll edges of each crust under and flute. 

*Brush with an egg wash. (optional: add decoration from pie crust scrapes on top)

*Bake at 350 for 30 min (If crust is not done bump temp up to 425 for 10 min or so) 

Cranberry Orange Scones with Grand Marnier Glaze

Scones:

2 cups Flour

1/4 cup sugar

1/2 tsp salt

1 Tbsp baking powder

6 Tbsp cold butter cut into slices

1/2 cup heavy cream

1/2 cup milk

The zest and juice of 1 orange

1 cup Cape Code Select Premium Frozen Cranberries 

1/4 cup sugar

2 Tbsp Grand Marnier

Glaze: 

2 Tbsp butter

1/2 cup brown sugar

the zest and juice of 1 orange

1 Tbsp Grand Marnier

2 Tbsp heavy cream

*In a saucepan combine cranberries, 1/4 cup sugar and Grand Marnier, bring to a boil and let the liquid reduce

*In a mixer combine flour, sugar, salt and baking powder

*Add the butter and mix until incorporated (into pea sized lumps)

*Add milk and cream and mix

*Add the orange juice and zest and mix

*Add cranberries and mix a final time

*Grease and flour a baking sheet and turn out dough

*Place flour on top and flatten with your hands

*Cut into 8 slices using a pizza cutter

*Bake at 400 for 22 min

*Re-slice the scones and put on wax paper to cool

*Meanwhile to make the glaze in a pot combine butter, brown sugar and orange zest and juice

*Stir until butter is melted and sugar is dissolved. 

*Add Grand Marnier and Cream, allow to boil and reduce to a syrup consistency, constantly stirring to prevent burning

*Drizzle the glaze over each scone and enjoy 

Cranberry Orange Tazo Tea

*Brew some Wild Orange Tazo Tea according to the package directions

*In a pot combine 1/2 cup Cape Code Select Premium Frozen Cranberries, 1/4 cup sugar and

1 Tbsp Grand Marnier

*Boil and reduce to a paste consistency 

*Sweeten tea according to your preference

*Add 1 or 2 Tbsp Cranberry Paste

*Optional- garnish with whole cranberries and orange peel

*Optional- Spiked- add more Grand Marnier

Find out more about Cape Code Select Premium Frozen Cranberries here

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