Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Monday, November 16, 2015

••••CHILI TIP••••

(Source: cooking classy.com & cooking channel.com & kappboom wallpaper & lbjlib.utexas.edu)

••••CHILI TIP••••

•IF YOUR CHILI IS TOO SPICY••••

•YOU CAN ADD: SOUR CREAM OR SUGAR OR HONEY••••

••••TURKEY TIP••••

(Source: Google+ & kappboom wallpaper)

••••TURKEY TIP!!!

••••MINI FRUIT BREAKFAST PIZZAS••••

(Source: cookingonthefrontburners.com & photos also)

••••LOOKS SO GOOD!!!

••••MINI FRUIT BREAKFAST PIZZAS••••

••••PREP TIME: 10 minutes

••••BAKING TIME: 18-20 minutes

••••MAKES: 8-10 mini pizzas

Ingredients

One package of puff pastry sheets (2 sheets)
1 beaten egg
1 tablespoon sugar
1/4 cup sugar
4 teaspoons corn starch
dash salt
1/2 cup water
2 1 /2 cups mixed berries - blueberries, raspberries and/or blackberries
1 teaspoon butter
8 ozs. 1/3 fat reduced cream cheese
4 tablespoons orange marmalade

Instructions

Preheat oven to 375 and line two cookie sheets with parchment paper
On a lightly floured surface roll each sheet into a 10 x 10 inch square
Cut (8) 4 1/2 " (approx) circles and place on lined cookie sheets (4 per sheet)
With a small sharp knife, lightly score about 1/2" from edge in a circle shape being careful not to cut through pastry
Brush the 1/2" edge with the beaten egg and sprinkle with some sugar
Bake until golden brown (18-20 minutes)
Remove from oven and using small knife again rescore the edge and push the centers of the pastries down to make a well
Cool completely
In a small bowl beat the cream cheese and marmalade and set aside
In a medium saucepan, combine the 1/4 cup of sugar, cornstarch and salt. Stir in the water and 1/4 cup of the berries
Cook over medium heat until thickened then add one more cup of berries and the butter. Stir until butter is melted.
To assemble, divide the cream cheese mixture between the 8 puffs then divide the cooked berry mixture over the cream cheese.
Top each with remaining berries - adding more berries if desired.
Note: For mine I used small cookie cutters to make added decorations for the pizzas from the leftover pastry. These can bake in the oven at the same time but will be done much faster - check and remove them when golden brown.

Saturday, November 14, 2015

••••RED WINE POMEGRANATE CRANBERRY JELLY••••

(Source: goodlifeeats.com & photos also)

••••LOOKS AMAZING!!!••••

Red Wine Pomegranate Cranberry Jelly

Ingredients:

16 ounces fresh or frozen cranberries
3/4 cup pomegranate juice
1/2 cup red wine
1/2 cup agave
1/4 - 1/2 cup brown sugar (depending on your sweetness preferences)
1/4 teaspoon cinnamon
1/4 teaspoon salt
pinch ground ginger
5 grinds fresh peppercorns

Directions:

Combine all of the ingredients in a medium sized sauce pan, about 2 - 2 1/2 quart sized, and mix well. Bring to a boil over medium-high heat. Then, reduce the heat to medium-low and simmer for about 10-15 minutes, until the cranberries have burst.

Remove from heat and transfer to a blender. Holding the lid on the blender very securely, puree the mixture until completely smooth. Transfer to a serving dish.

••••ARE YOUR HERBS AND SPICES FRESH??••••

(Source: Americas Most Wanted Recipes by Ron Douglas & kappboom wallpaper photos)

••••A USEFUL GUIDE!!!!

••••INGREDIENT SHELF LIFE••••

•GROUND SPICES: 2 to 3 years

•WHOLE SPICES: 3 to 4 years

•SEASONING BLENDS: 1 to 2 years

•HERBS: 1 to 3 years

•EXTRACTS: 4 years, except pure vanilla, which lasts forever
••••Still not sure?? Then use these guidelines:
••••Check to see that the color of your spices and herbs is vibrant. If the color has faded, chances are so has the flavor.
••••Rub or crush the spice or herb between your fingers. If the aroma is faint and the flavor is not apparent, it's time to replace it.
••••Store herbs and spices in tightly capped containers, and keep away from heat, moisture, and direct sunlight. Replace bottle lids tightly immediately after use.
••••To minimize moisture and caking, avoid sprinkling directly into steaming pot and use a dry measuring spoon.
••••Check the freshness date on the container.