Cranberry Orange Relish, Wild Rice Bread and Canning

I recently ate one of the best tasting sandwiches I have ever had. This sandwich was roast turkey on wild rice bread with a cranberry orange relish, lettuce, arugula, white cheddar cheese and thin sliced apple.

I liked it so much, that I decided to try to try to make my own bread and relish. The results were actually better than what I remembered from my purchased sandwich.

Cranberry Orange Relish
16 ounces frozen cranberries
2 navel oranges, peeled and chopped
2 cups water
2 cups sugar

Combine the cranberries, oranges and water in a large saucepan.  Boil until the skins of the cranberries burst.  Puree in a food processor. Pour mixture back into the saucepan and stir in sugar. Heat to boiling and continue to cook until the gel stage is achieved. Ladle into jars and process in a boiling water bath for 15 minutes.

Note – it took about 90 minutes to reach the gel stage.

Wild Rice Bread
1 1/4 cup water
1/4 cup ground uncooked wild rice
2 cups whole wheat flour
1 1/2 cup bread flour
2 T honey
2 T canola oil
2 T flax seeds, ground
1/2 T yeast
1 T salt

Layer the ingredients in the bread maker pan in the order given.  If doing overnight, make sure that the honey, yeast and salt are on top of the flour so that they do not come in contact with the water until the mixing process begins.

Mix and knead according to your bread maker setting for whole grain breads.
Do not bake in the bread maker.
After the dough has risen once, remove the dough, form into a ball and place in a greased traditional bread pan.  Allow to rise until at least one inch higher than the edge of the pan.

Bake 375 degrees for 35-40 minutes.

Note – not having a wheat grinder, I tried several different ways to grind the rice. I found that the Nutra Ninja worked the best.  In the future, I think I will purchase wild rice flour.  While it is expensive, the recipe does not use very much.  And, I can try it in other recipes to see if I like the added texture and taste.

Canning 2016
While making the cranberry relish, I also made some Citrus Marmalade.

Thus my canning for the 2016 summer is complete.
Here is what my pantry
Strawberry Jelly – 13 jars
Triple Berry Jelly – 13 jars
Peach Jelly – 13 jars
Citrus Marmalade – 7 jars
Cranberry Orange Relish – 7 jars
Applesauce – 15 jars
Dill Pickles – 5 jars
Hamburger Dills – 2 jars
Sweet Relish – 2 jars
Dill Relish – 2 jars
Dehydrated Apples – 15 cups


Christmas Cookies

Cardamom Pecan Shortbread Cookies

Makes: 4 dozen
1 cup butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 teaspoon Vanilla
1/2  teaspoon Ground Cardamom
1/2  teaspoon Baking Soda
1/4 teaspoon salt
2 1/2 cups flour
3/4 cup toasted chopped pecans
2 Tablespoons Butter, RT
1 cup powdered sugar
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper.
Beat butter and sugars until light and creamy. Stir in egg and vanilla. 
Sift together dry ingredients and stir into butter-sugar mix. 
Shape into 1 inch balls, place on baking sheet and flatten.
Bake 14 minutes.  Remove from oven. Cool completely.  
Beat together butter and powdered sugar until light and fluffy.  Frost cookies. 
Store in an airtight container.

Red Velvet Thumbprint Cookies

Makes: 5 dozen
1 cup butter

1 cups sugar
1 egg
1 teaspoon Vanilla
1 teaspoon Red Food Coloring
1/2  teaspoon Baking Soda
1/4 teaspoon salt
3 Tablespoons cocoa
2 1/2 cups flour
White melting wafers

Preheat oven to 350 degrees F.
Line baking sheet with parchment paper.
Beat butter and sugar until light and creamy. Stir in egg, coloring and vanilla.
Mix together dry ingredients and stir into butter-sugar mix.
Shape into 1 inch balls, roll in sugar and place on baking sheet.
Bake 12 minutes.  Remove from oven and immediately top with melting wafer.
Cool.  Store in an airtight container.

Almond Meringue Cookies

Makes: 3 dozen
4 egg whites

1/8 teaspoon Cream of Tartar
1 1/2 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cup almond flour

Preheat oven to 300 degrees F.
Line baking sheet with parchment paper.
Beat egg whites and cream of tartar in large bowl until stiff peaks form.  Gradually fold in powdered sugar until light and creamy. Stir in salt, vanilla and flour.
Shape into 1 inch balls, roll in sugar and place on baking sheet.
Bake 12 minutes.  Remove from oven.
Cool.  Store in an airtight container.

Mashed Potato Donut Balls

It’s National Donut Day.  Here is a “healthier” donut ball recipe that my boys really enjoy:

Mashed Potato Donut Balls

Makes 40 donut balls
Calories: 25 per donut

1/3 cup potato flakes
1/2 cup milk
1/2 cup sour cream
1/4 cup sugar
1 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 cup flour
1/4 teaspoon Nutmeg (optional)

Peanut Oil for frying
Powdered sugar
Cinnamon Sugar

Preheat oil to 350 degrees.  Mix all ingredients together.  Drop by spoonful in to preheated oil and cook until browned on each side.  Remove from oil and roll in cinnamon sugar or powdered sugar.
This batter will usually “self-flip”.  So, if you have been frustrated when making donut holes or donut balls before because they would not stay flipped and the donut would over cook on one side, but under-cook on the other – this recipe will make you happy.

I prefer to use plain, nonfat yogurt instead of the sour cream.  Ricotta cheese is another alternative fat to use.  Instead of the sugar, I substitute 2T of honey and 2 T applesauce to cut down on calories. Enjoy!

National Oatmeal Day

It’s National Oatmeal Day.  So, I thought I would try a something new for breakfast. Altering an oatmeal cookie recipe, I came up with something really tasty:

Oatmeal Breakfast Cannoli

1/3 cup butter, melted
1/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon Baking Powder
1/2 cup flour
3/4 cup oatmeal

1/2 cup whipped cream cheese
1/4 cup carmel sauce
Apple, thinly sliced

Cuisinart Crepe/Pizzelle Press

While preheating the Pizzelle Press, mix together the first seven ingredients to make the cannoli batter.  Place one Tablespoon of batter on each spot of the Pizzelle plate of a baker. Close the cover and cook for 2 minutes. When done, remove the the pizzelle from the press with a heatproof spatula.  Immediately wrap around a dowel to form the cannoli shells.  Allow to cool.  Meanwhile, mix the cream cheese and caramel sauce.  Spoon sauce inside each shell.  Add apple slices and enjoy!

Today is International Coffee Day

On Tuesday, we celebrated National Coffee Day. I didn’t find any place to get a free cup of coffee. So, I just made some at home.  Today, the International Coffee Growers Organization has named as the first official International Coffee Day.  The day is meant to promote and celebrate coffee as a beverage and to promote fair trade coffee.

Finland tops the list for coffee consumption per capita,  with an average of 21.8 pounds of coffee per year.  The other Scandinavian countries, including Sweden, are also in the top five.  The United States only ranks 25th in coffee consumption with a per capita consumption of 6.8 pounds. So, I guess that means my husband is more Swedish than he is American – at least in coffee consumption.

So, to honor these two days, I thought I would post a few of my favorite Coffeecake recipes:

Swedish Puff Coffee Cake Recipe


Peach and Pecan Fruit Pizza

When I was first married, we spent many Sunday afternoons with my husband’s great-aunt Maude. She was a fabulous cook and I acquired many recipes from her.  One of these recipes was a Pecan Cookie Pie Crust, usually made with a peach pie filling.

Aunt Maude’s Pecan Pie Crust

Prep Time: 15 minutes
Cooking Time: 15 minutes
Yield: 6-8 servings

1/2 cup Crisco shortening
1/2 cup butter, room temperature
1 cup sugar
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup ground pecans

1. Preheat oven to 350 degrees F.
2. Cream together shortening, butter and sugar.
3. Sift together flour, baking soda and baking powder.
4. Combine creamed mixture with dry ingredients and ground pecans.
Dough will be crumbly.
5. Chill dough for 30 minutes.
5. Press dough into pie plate and bake at 350 degrees for 15 minutes.
6. Remove from oven and cool completely.
7. Fill with cream filling or prepared peach pie filling.

Tomorrow, September 21st, is National Pecan Cookie Day.  So, to celebrate, I decided to adjust Aunt Maude’s recipe, just a bit, to make a fruit pizza.  I made a half batch of the crust recipe and pressed the dough into a 10 inch circle prior to baking.  After cooling, I spread the crust with 2 ounces of softened cream cheese. This was topped with sliced peaches.  For a drizzle, I heated 2 Tbs peach jelly and mixed this with 2 Tbs Powdered Sugar.