Mother Goose Popcorn

Mother Goose popcorn is a fun, kid-oriented spring or Easter treat. 


I remember when I was a youngster, my mom would make this popcorn.  She'd pop the popcorn into a large paper grocery bag and one of the kids would shake the bag while she poured the sugary syrup in.  This helped to evenly coat the popcorn and gave us the opportunity to help make it.

And it doesn't even have to be a spring or Easter treat.  You can color it in any combination for whatever holiday or celebration you're having.

It's fun, easy, and totally addicting.

Mother Goose Popcorn

Ingredients

  • 8-10 quarts popcorn, popped*
  • 4 cups sugar*
  • 1 T butter
  • 1/2 tsp cream of tartar*
  • food coloring*

*These ingredients can be found in our store.

Instructions

Combine sugar, butter, cream of tartar, and food coloring in a medium saucepan. Bring to a boil; boil for 4 minutes stirring constantly. Pour over popcorn and stir to coat. Pour popcorn out onto wax paper to cool.

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Strawberry Easter Bread



There are many, many different types of Easter breads hailing from many, many countries.  Last year we made an Italian Easter Bread.  This year's Easter bread doesn't originate from any one country and resembles more of a yeasted coffee cake.

It will make a perfect Easter breakfast, a nice addition to Easter dinner, or a delicious dessert.



Strawberry Easter Bread

Ingredients

    Dough

    • 1 cup milk, scalded and cooled to lukewarm
    • 1/3 cup sugar*
    • 2 T instant yeast*
    • 1/2 teaspoon salt*
    • 2 cups whole wheat flour*
    • 1 cup whole oat flour*
    • 1/2 cup butter, softened
    • 1 teaspoon vanilla extract*

    Filling

    • 1 cup strawberry jam
    • 5 oz almond paste, grated or crumbled into small pieces*

    Finish

    • sugar*
    • 1 egg, beaten

    *These ingredients can be found in our store

    Instructions

    To make dough, combine all ingredients in a stand mixer. Knead until dough comes together and forms a ball. Additional flour may be needed, but be careful to not make the dough too dry. Knead for about 4 more minutes. The gluten does not need to be fully developed as this is not a light and fluffy bread.

    Spray a large baking sheet with cooking spray. Divide dough and form into balls, using about two-thirds of dough in one and one-third in the other. Roll out larger ball and shape into a 9-by-12-inch oval, a little thicker than a pizza crust. Transfer to baking sheet.

    Spread jam on dough to within 3/4-inch of its edges; sprinkle grated almond paste over jam.

    Roll out second portion of dough into a slightly smaller oval, and place on the first, covering the filling. Roll the edge of lower dough up around the top dough, pinching to seal filling.

    Make a few decorative cuts in top using kitchen shears or a knife. Cover with a clean cloth and let rise in a warm place until almost doubled, about 45 minutes. About 30 minutes into the rise, preheat oven to 350F.

    Bake about 15 minutes. Remove, brush top with beaten egg and sprinkle with sugar; continue baking another 15 minutes or until golden on top. Serve, warm or hot.

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS

    Carrot Cake Truffles

    If you like carrot cake, you're going to love these carrot cake truffles.


    At first I thought this was just about the strangest candy you could make.  It wasn't until I tried one that I realized just how good they are.  I was hooked.  They taste just like carrot cake with cream cheese frosting, but with some added chocolate.  They're delicious. 

    This will make a perfect Easter party treat.  And a unique one at that.  Everybody (at least, everybody who likes carrot cake) will love these.

    Carrot Cake Truffles

    Ingredients

    • 2 cups candied shredded carrot, firmly pressed (recipe below)
    • 4 cups ginger snaps cookies, finely chopped into crumbs
    • 12 oz. Peter's White chocolate, melted
    • 6 oz. corn syrup
    • 1/2 tsp ground nutmeg
    • 1/2 tsp ground cinnamon
    • 1/2 tsp ground allspice
    • Peter's Ultra milk chocolate or Peter's dipping chocolate of choice

    Candied Shredded Carrot

    • 4 cups shredded fresh carrot
    • 1 cup corn syrup
    • 1 cup sugar

    Cream Cheese Ganache

    • 15 oz. Peter's White chocolate, melted
    • 8 oz. cream cheese, softened
    • 3 oz. honey
    • 1 oz. heavy cream

    Instructions

    Blend all ingredients together and spread 3/8" thick on parchment paper. Top with 1/8" thick layer of Cream Cheese Ganache (recipe above). Cover and chill overnight to firm. Flip over and peel away parchment and apply thin bottom of tempered chocolate. Cut into 1" squares and dip in Peter's Ultra milk chocolate (or Peter's chocolate of choice). Decorate with a sprinkle of ground allspice.

    Recipe from Peter's Chocolate.

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS

    Flour-less Muffin in a Mug

    This is a convenient, quick-to-make, filling, and healthy breakfast or snack.  There's no flour in these muffins.  They're made up of flax meal and almond meal.  You can make them very quickly one at a time in the microwave.


    If you're looking for something high in fiber and protein, these are just for you.  Not to mention all the other goodness found in flax, like omega-3 fatty acids, lignans, and antioxidants.  Plus the vitamin E, vitamin B12, and magnesium found in almonds.

    These are something delicious you can eat without a single twinge of guilt.

    Flourless Muffin in a Mug

    Ingredients

    • 2 T flax meal*
    • 2 T almond meal*
    • 1 tsp baking powder*
    • 1 T sweetener of your choice*
    • 1 egg
    • 1 tsp oil*
    • 2 T raisins*, dried cranberries*, or dried blueberries* (optional)
    • 2 T chopped nuts* (optional)

    *These ingredients are available in our store.  We only sell whole flax (not flax meal) that you can easily grind in a coffee grinder or blender to make flax meal.

    Instructions

    Mix all ingredients in a mug.

    Microwave on high for 60 seconds then another 10 seconds.*

    Top with butter.

    Eat with a spoon right out of the cup.

    *All microwaves vary, so your cook time may be different.

    • Digg
    • Del.icio.us
    • StumbleUpon
    • Reddit
    • RSS

    Whole Wheat Lemon Rolls

    What do we have here?  Cinnamon rolls?  No!  These are LEMON rolls.  A fusion of the feeling you have sitting on a porch swing on a warm summer night sipping a lemonade and the guilt-ridden, yet pleasurable feeling you have eating a homemade and gooey cinnamon roll.


    Treat yourself to a sensory experience filled with sweet, tangy wonder, yet love yourself with a whole grain and wholesome bread that you know is good because you made it.

    We love the smell of lemon.  We use it when we want a clean and enlivening feeling and because of that you will love each step of making these rolls.  We haven't convinced you to love lemon?  This recipe is adaptable for whatever citrus fruit you love!  Okay, so maybe the only other one you'd try is orange...but that would be just as easy and wonderful to make.

    Whole Wheat Lemon Rolls

    Ingredients

      Rolls
      • 1 cup warm water
      • Juice from 1 lemon
      • 1/4 cup brown sugar*
      • 1/4 cup olive oil*
      • 1 T yeast*
      • 1 egg
      • 4 cups whole wheat flour*
      • 2 tsp salt*
      • 3 tablespoons butter
      • 1/4 cup sugar*
      • zest of 2 lemons

      Glaze
      • 2 cups powdered sugar*
      • Juice from 1 lemon
      • 2 drops lemon essential oil* (optional)

      *These ingredients are available in our store.

      Instructions

      In a large mixing bowl add warm water, brown sugar, oil and yeast. Mix together and set aside about 5 minutes.

      Add egg and stir together. Add 3 cups of flour and salt; stir together. Add another 1/4 to 1/2 cup of flour until dough pulls away from bowl. (More flour may be needed.)

      Knead for 6-8 minutes or until the gluten is developed. (For tips on gluten development click here.)

      Place in an oiled bowl and cover with a damp tea towel. Set aside to rise 30 minutes to 1 hour until dough has doubled in size.

      Preheat oven to 350 degrees F.

      Punch dough down to remove any air bubbles. Place on a floured surface and roll into about a 9 x 12 inch rectangle.

      Spread with butter and sprinkle with 1/4 cup sugar. Sprinkle with lemon zest. Roll up from the long side, as tight as you can. Pinch the seam to seal.

      Cut into 1 to 2 inch slices and place in a well greased baking dish. Cover and allow to rise 15 to 30 minutes.

      Bake for 25 minutes or until golden brown.

      Mix glaze together and drizzle over rolls.

      Serve warm or at room temperature.

      *Recipe adapted from Miss in the Kitchen.

      • Digg
      • Del.icio.us
      • StumbleUpon
      • Reddit
      • RSS

      Corned Beef and Cabbage in a Pressure Cooker

      Corned beef is most popular around St. Patrick's Day, but it can be made and enjoyed any time of year.  Especially if you cook it in a pressure cooker.  It makes it quick and easy.


      So, what is corned beef anyway?  Way back when, before refrigeration people would preserve meat by packing it in salt or pickled in a salty, spicy brine.  The word corn was used as a reference to a number of kernels or seeds, including coarse salt.  Thus we have corned beef.

      After modern refrigeration and preservation methods became common, corned beef still remained (and continued to grow) in popularity among the Jewish and Irish immigrants moving to New York City.

      Are you a little apprehensive about using a pressure cooker?  Well, you're in luck if you're local.  We will be holding a free class this coming Saturday, March 15, 2014 demonstrating this exact recipe.  Call us at 801-399-3221 to reserve your seat.

      Corned Beef and Cabbage in a Pressure Cooker

      Ingredients

      • 2 qt water
      • 1 cup Real Salt*
      • ½ cup apple cider vinegar*
      • 5 T pickling spice*
      • 1 cinnamon stick*
      • ½ tsp ginger*
      • 6 juniper berries
      • 3-5 lb brisket

       *These ingredients can be found in our store

      Instructions

      Combine all ingredients in a large bowl or bucket. Refrigerate 5-7 hours. Remove from brine and rinse well.

      Place brisket into pressure cooker. Add 1 onion, 1 carrot, and 1 celery, coarsely chopped.

      Bring to 15 lbs pressure and cook 15 minutes per pound. Remove brisket.

      Cook 1 potato per person and 1 cabbage, wedged. Place in pressure cooker and bring just to pressure until done. Slice and serve.

      • Digg
      • Del.icio.us
      • StumbleUpon
      • Reddit
      • RSS

      Irish Cream Pie

      Last year for St. Patrick's Day we made Irish Cream Brownies.  This year we're making an Irish Cream Pie.


      To make this delicious pie, we've used an Irish cream flavoring syrup instead of regular Irish cream.  These syrups come in a huge variety of flavors and are typically used for flavoring coffee, Italian sodas, and hot chocolate.

      The crust not like anything you've had before.  It's a chocolate crust, but instead of being made from Oreos, it's made of flour, sugar, butter, and cocoa powder.  It's basically a chocolate shortbread and lends the most flaky and tender crust.

      And the filling itself is so smooth, being made of marshmallows and whipped cream.  The only thing this pie needs is a glass of milk.

      Irish Cream Pie

      Ingredients

        Chocolate Crust
        • 3/4 cup plus 2 tablespoons whole wheat flour*
        • 1/2 cup butter, softened
        • 1/4 cup powdered sugar*
        • 1/4 cup finely chopped pecans* or walnuts*
        • 2 T unsweetened cocoa powder*

        Filling
        • 1/2 cup milk
        • 32 large marshmallows
        • 1/3 cup Irish cream flavoring syrup*
        • 1 1/2 cups whipping cream

        Ganache
        • 1/4 cup whipping cream
        • 3 oz chocolate*, chopped into small pieces

        *These ingredients can be found in our store.

        Instructions

        Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.

        In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in flavoring syrup.

        While waiting for the marshmallow mixture to cool, prepare ganache by bringing cream nearly to a boil. Remove from heat. Add chocolate and stir until smooth. Set aside.

        In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold marshmallow mixture into whipped cream. Spread in pie crust. Drizzle with ganache. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.

        Recipe adapted from Betty Crocker.

        • Digg
        • Del.icio.us
        • StumbleUpon
        • Reddit
        • RSS