Boiled Cider

 

Boiled cider is  a thick, syrupy, apple-scented secret ingredient that brings your favorite apple desserts from good to "how on earth did you make this?!"

Ingredients

1 gallon fresh cider  (A gallon of cider will reduce down to about 2 cups. Since the cider takes up to 6 hours, it is recommended to start with at least a gallon to make it worth your time.)

Ingredients

Select a large, sturdy pot designed for long-term stove-top cooking, such as a cast iron pot or Dutch oven. (If using 1 gallon of cider, use a pot that holds at least 5 quarts.)

Bring the cider to a boil over medium heat. Once boiling, turn the heat to low and let it simmer for 5-6 hours, giving a couple of quick stirs twice every hour. Starting around hour five, stir more frequently — every 15 minutes or so.

Note: The cook time will vary depending on your stove and which pot you choose. In testing, the boiled cider made in a metal pot took five hours; in a cast iron pot, six.

There are a few ways to test if it's done:

1. Bubble Color - It's done, when stirred, dark copper-colored bubbles form, covering the entire surface.

2. The Chopstick Test: The cider will boil down to about 1/8 of its original volume. The easiest way to track this is to place a skewer or chopstick into the cider before turning on the heat. Mark the height of the cider on the chopstick before you start boiling it. Repeat once every hour, marking the new height until it's about 1/8 the original height.

3. Consistency: Boiled cider has a similar viscosity to honey; when hot it behaves like hot, runny honey. Once cooled, it mimics thick, room-temperature honey.

 What about temperature? Just as water does, apple cider has a boiling point: 219°F. The temperature won't change once it begins to boil. Because of this, the temperature isn't a good indicator of doneness.

Be careful of overcooking boiled cider beyond that copper-bubble stage. It'll become too thick to easily pour or bake with. It also becomes unpleasantly bitter and sour.

Slightly over-cooked cider has the thick consistency of molasses. Sour, but still usable. VERY over-cooked cider  is firm and sticky like taffy. It's mouth-puckering and liable to rip out your fillings. 

To make your batch truly one of a kind, infuse your cider with other flavors. Simmering on the stove for several hours gives you the perfect opportunity to add a little something special. Cinnamon sticks, your favorite spice blend, a sliced vanilla bean, or orange peels will make your homemade boiled cider extra special. If you're going to add spices, we'd do so in the last hour of the process for the best flavor.

Run the finished cider through a coffee filter or cheesecloth to remove any impurities, if desired. Store your finished homemade boiled cider in the refrigerator.

Boiled cider-fanatics say it will keep indefinitely in the fridge, but it will probably not be around long enough to test that theory.

If this seems like a present you might like to give to friends and family, include a note with a  few ways to use the boiled cider.

You can boil it hard for about 5 minutes at the beginning and it seems a lot of the impurities rise to the surface as a foamy scum, then just skim it off with a fine small wire sieve.

To avoid sticky steam on your walls, be sure to use the range hood fan.

Use a 50-50 mix of boiled cider with Dijon mustard as a glaze for pork tenderloin or on a spiral sliced ham.

via King Arthur Baking

Easy Caramel Sauce

Ingredients
1 cup brown sugar
1/2 stick butter (4 Tbsp)
1/2 cup half & half or cream*
1 Tbsp. vanilla
Pinch of salt

Instructions
Mix the brown sugar, dairy, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5-7 minutes, or until it gets thicker. Add the vanilla and cook another minutes to thicken further. Turn off the heat, cook slightly, and pour the sauce into a jar. Refrigerate until cold.

*Cream will make the sauce thicker. If it is too thin, cook for a few more minutes.

via Food Network/Ree Drummond

Pepper & Onion Dip

Ingredients
16 oz. cream cheese, at room temperature
10 oz. jar Harry & David pepper and onion relish

Instructions
In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Stir in the relish until thoroughly combined.

Serve with tortilla chips, pretzel crisps, or crackers. Leftovers can be stored in the refrigerator in an airtight container for up to three days.

via browneyedbaker

Barbecue Sauce

Ingredients
4 cups ketchup
1 cup apple cider vinegar
1/2 cup brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. salt
1 Tbsp. pepper
1 Tbsp.. garlic powder

Instructions
Add all ingredients to a medium sauce pan over medium-high heat.
Bring mixture to a simmer and simmer for 5 minutes until thick.
Store mixture in jar in fridge.

Spaghetti with Fresh Roma Tomato Sauce

Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
2 pounds plum tomatoes, chopped (about 5 cups)
1 teaspoon salt
1/4 teaspoon pepper

8 ounces uncooked spaghetti
1/4 cup thinly sliced fresh basil
1 teaspoon sugar (optional)
Grated Romano cheese and additional basil

Instructions 
 In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain.

Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts
1 cup spaghetti with 3/4 cup sauce (calculated without cheese): 327 calories, 8g fat (1g saturated fat), 0 cholesterol, 607mg sodium, 55g carbohydrate (9g sugars, 5g fiber), 10g protein.  

Originally published as Spaghetti with Fresh Tomato Sauce in tasteofhome.com

Fruit Dips

• A 8 oz. tub of strawberry cream cheese mixed with a 7 oz. jar of marshmallow cream (the ice cream topping).

• Whip cream, 1tsp cinnamon, 1/4 c. Dulce de leche. Mix and serve.  

• 1 can sweetened condensed milk, 1 brick of cream cheese, 1 tub of cool whip, mix well.

• Heavy whipping cream, instant cheesecake pudding, and half a raspberry jello packet. 
Use same directions with milk for the whipping cream.

• 1 (8oz) pkg cream cheese 
1 (15oz) can cream of coconut (Not coconut milk or coconut cream!)  
1 (8oz) tub whipped topping (Cool Whip)
In a large bowl with an electric hand mixer, beat the cream cheese with the cream of coconut until all lumps are gone. Add the whipped topping and mix again.

Grandma Kemp's Artichoke Chili Dip

Ingredients
1 - 14 oz. can artichoke hearts, drained and chopped
1- 4 oz. can green chili peppers, chopped
1 cup grated Parmesan cheese
1 cup mayonnaise

Instructions
Combine the chopped artichoke hearts, chopped chili peppers, cheese, and mayonnaise. Turn mixture into and 8-inch round baking dish. Bake at 350° about 20-25 minutes, or until heated through. Serve war with tortilla chips and/or bread sticks.

Note: Kevin Kemp is the one who gave Grandma Great (Barbara Kemp) this recipe.

via Elaine Kemp

Spaghetti Sauce

1 lb. hamburger, browned
1 small  onion
2 cans stewed tomatoes
1 small can tomato sauce
1 small  can tomato paste
¼ cup Worcestershire sauce  
1 cup ketchup 
1 can mushrooms
1 tsp. oregano
sugar
cloves
chili pepper  

Peanut Butter Cup S'mores Dip

1 (12-oz.) bag of Reese's Peanut Butter Cups
1 (10-oz.) bag marshmallows 
 Graham crackers

1. Preheat the oven to 450°F.
2. Unwrap peanut butter cups into a 9-inch cake pan. 
3. Top with marshmallows.

4. Bake for about 8 minutes until marshmallows are toasted. 
5. Serve warm with graham crackers for dipping.

Guacamole Salsa

1 lb. tomatillos (or more if you want it thinner)

1 jalapeno pepper (or more if you like it spicy)

1/3 bunch cilantro

1 thick slice of onion

1 garlic clove

1 avocado

1 tsp. salt

Peel and wash the tomatillos - in the store, they are usually found over by the cilantro & peppers, and they have a husk on them. Cut them into quarters and put in the blender. Follow with the jalapeno, cilantro, onion, garlic, avocado & salt. Be sure to put the tomatillos in the bottom of the blender and not the avocado so it doesn't stick to the blade. You might have to help it start by shaking or using a mixer at first. But, once it gets going the juice from the tomatillos will help move the other ingredients around.

That's it! It should last about a week in the fridge. I did notice that it thickens up in the fridge, so if you want it thinner grab a couple more tomatillos to mix in again. Super easy and so good - especially over pulled pork!!

Magic Shell - Make Your Own

Make your own magic shell ice cream topping. Stick with basic chocolate or spice it up with any flavor combinations you can dream of.
There are only three basic ingredients:

coconut oil, chocolate, and sea salt

1 cup coconut oil (90 g)
1-2 cup dark chocolate (135 g)
1 dash sea salt
dash of flavored extract (optional)


Melt the coconut oil over very low heat.


Slowly stir in the chocolate until completely melted and blended.
Add a dash of salt and any other flavors you desire.


Store topping in a jar or squeeze bottle. In warmer weather, the topping
will remain liquid (but firm up when it coats your ice cream), and in
cooler weather, it will solidify. You don't need to refrigerate it,
but if it does solidify, just nuke it for a few seconds
to make it all melty again.


Some ideas for flavors...

Dark chocolate (vegan!)
Dark chocolate + orange extract
Semi sweet chocolate + mint extract
White chocolate + vanilla
White chocolate + vanilla + orange extract
Milk chocolate + vanilla + almond extract


It makes a great special occasion gift, too!!
(Found here)

Purple Gook

Serve this purple sauce over ice cream for

a lip-smacking April Fools Day treat:

1 large can frozen grape juice
3 cans water
1.5 cups sugar
1/2 to 3/4 box tapioca

Mix grape juice, water, and sugar in a large pan and heat
on low until it is very hot. Sprinkle in tapioca and stir
until thickened. [It will thicken more as it cools.]
Serve warm or cold over vanilla ice cream.

Cranberry Salsa

Julie Magleby brought her famous cranberry salsa to school yesterday and shared the recipe. It may sound a little strange, but it is beautiful to look at and delicious to eat...


1 lb. bag of cranberries
4 green onions, sliced thin
1 jalapeño pepper, seeds removed before chopping loosely
¼ tsp. cumin
¾ cup sugar
2 generous tbsp. cilantro
1 package cream cheese
fresh lime to taste [squeeze in at least one]

Combine ¼ of the cranberries with all the remaining ingredients. Chop thoroughly in a food processor. Add remaining cranberries and pulse until coarsely chopped. Mix well and let sit for 30 minutes before serving. Stir in 8 oz. cream cheese which has been cut into 3/8 inch cubes. consume with very fresh tortilla chips.

Christmas Sauce

I make this sweet red pepper sauce
every year at Christmas time.
Everyone at work looks
forward to the day I
bring it. Friends
make special
requests for
it. Like last
night...

1 small onion
1 cup sugar
1 cup white vinegar
2 large red peppers [1 lb.]

Puree all the ingredients in a blender. Simmer on stove in a saucepan until thick. Stir often. Cool and then refrigerate. Serve over 8 oz. brick of cream cheese, at room temperature, with crackers such as Ritz, Townhouse, or Club. Yum...

Pumpkin Dip

1 8-oz. pkg. cream cheese at room temp.
2 c. powdered sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. pumpkin pie spice
1 15-oz. can pumpkin

Whip cream cheese with a mixer. Add the powdered sugar and beat until smooth. Blend in spices. then pumpkin. Refrigerate for a while.

Serve in a bowl or small hollowed pumpkin with gingersnaps, apple slices or other fruit, graham or animal crackers, carrot and celery sticks, vanilla wafers, or try it on warm gingerbread.

Optional changes to the recipe: add more or less spice to you liking; add 1 tsp. orange juice concentrate; use sour cream instead cream cheese; add 2 tsp. syrup; use brown sugar instead of powdered sugar; or double the recipe.