Simple Charoset

Thoughts Before Cooking:

So in youth for bible study we have been reading about Moses and just reached the Passover meal-right on the week of passover. In order to have it hit home for the kids, I decided to try my hand at making a Seder meal.

It was  lot of fun as we read the scripture and talked about the importance of it and the food. Afterwards, I thought it would be good to post the recipe of one of the dishes I made.

This is a Martha Stewart recipe of charoset, although I did tweak it a bit as I was making it for kids.

Ingredients:

  • 3/4 Cup of Walnuts
  • 1/4 Cup of Grape Juice
  • 2 Granny Smith Apples
  • 2 Tablespoons of Sugar

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place walnuts on lined baking sheet. Toast until lightly browned and fragrant (about 10 mins)
  3. Set aside. When cool, chop coarsely.
  4. Peel, core, and finely chop the apples.
  5. Add grape juice, sugar, walnuts, and apples together. Stir to combine.
  6. Serve.

Thoughts After Reading:

I burned some of the walnuts.

But otherwise it was really good and the kids all enjoyed it. I loved how easy it was and the great taste.

For more holiday posts, go to Irish Blueberry Scones

For more relishes or dressings, go to Green Goddess Salad Dressing

Exodus 12:1-30

The Lord said to Moses and Aaron in Egypt, “This month is to be for you the first month, the first month of your year. Tell the whole community of Israel that on the tenth day of this month each man is to take a lamb for his family, one for each household. If any household is too small for a whole lamb, they must share one with their nearest neighbor, having taken into account the number of people there are. You are to determine the amount of lamb needed in accordance with what each person will eat. The animals you choose must be year-old males without defect, and you may take them from the sheep or the goats. Take care of them until the fourteenth day of the month, when all the members of the community of Israel must slaughter them at twilight. Then they are to take some of the blood and put it on the sides and tops of the doorframes of the houses where they eat the lambs. That same night they are to eat the meat roasted over the fire, along with bitter herbs, and bread made without yeast. Do not eat the meat raw or boiled in water, but roast it over a fire—with the head, legs and internal organs. 10 Do not leave any of it till morning; if some is left till morning, you must burn it. 11 This is how you are to eat it: with your cloak tucked into your belt, your sandals on your feet and your staff in your hand. Eat it in haste; it is the Lord’s Passover.

12 “On that same night I will pass through Egypt and strike down every firstborn of both people and animals, and I will bring judgment on all the gods of Egypt. I am the Lord. 13 The blood will be a sign for you on the houses where you are, and when I see the blood, I will pass over you. No destructive plague will touch you when I strike Egypt.

14 “This is a day you are to commemorate; for the generations to come you shall celebrate it as a festival to the Lord—a lasting ordinance. 15 For seven days you are to eat bread made without yeast. On the first day remove the yeast from your houses, for whoever eats anything with yeast in it from the first day through the seventh must be cut off from Israel. 16 On the first day hold a sacred assembly, and another one on the seventh day. Do no work at all on these days, except to prepare food for everyone to eat; that is all you may do.

17 “Celebrate the Festival of Unleavened Bread, because it was on this very day that I brought your divisions out of Egypt. Celebrate this day as a lasting ordinance for the generations to come. 18 In the first month you are to eat bread made without yeast, from the evening of the fourteenth day until the evening of the twenty-first day. 19 For seven days no yeast is to be found in your houses. And anyone, whether foreigner or native-born, who eats anything with yeast in it must be cut off from the community of Israel. 20 Eat nothing made with yeast. Wherever you live, you must eat unleavened bread.”

21 Then Moses summoned all the elders of Israel and said to them, “Go at once and select the animals for your families and slaughter the Passover lamb. 22 Take a bunch of hyssop, dip it into the blood in the basin and put some of the blood on the top and on both sides of the doorframe. None of you shall go out of the door of your house until morning. 23 When the Lord goes through the land to strikedown the Egyptians, he will see the blood on the top and sides of the doorframe and will pass over that doorway, and he will not permit the destroyer to enter your houses and strike you down.

24 “Obey these instructions as a lasting ordinance for you and your descendants.25 When you enter the land that the Lord will give you as he promised, observe this ceremony. 26 And when your children ask you, ‘What does this ceremony mean to you?’ 27 then tell them, ‘It is the Passover sacrifice to the Lord, who passed over the houses of the Israelites in Egypt and spared our homes when he struck down the Egyptians.’” Then the people bowed down and worshiped. 28 The Israelites did just what the Lord commanded Moses and Aaron.

29 At midnight the Lord struck down all the firstborn in Egypt, from the firstborn of Pharaoh, who sat on the throne, to the firstborn of the prisoner, who was in the dungeon, and the firstborn of all the livestock as well. 30 Pharaoh and all his officials and all the Egyptians got up during the night, and there was loud wailing in Egypt, for there was not a house without someone dead.

 

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Irish Apple Cake with Custard Sauce

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So I had thought I was making a pie for Saint Patrick’s Day as I posted Tuesday, but I realized that I had it wrong, I had a cake recipe, not a pie.

Oh well. Here we go. I got this recipe from The Kitchen McCabe.

Ingredients:

Cake:

  • 3 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1/8 Teaspoon of Salt
  • 1/4 Teaspoon of Ground Cloves
  • 1/4 Teaspoon of Ground Nutmeg
  • 12 Tablespoons of Butter
  • 3/4 Cup of Sugar
  • 4 Large Granny Smith Apples
  • 2 Eggs
  • 3/4 Cup of Milk
  • 2 Tablespoons of Sugar (For sprinkling on top of the cake.)

Custard:

  • 6 Large Egg Yolks
  • 6 Tablespoons of Sugar
  • 1.5 Cups of Whole Milk
  • 1.5 Teaspoons of Vanilla

Directions:

Cake:

  1. Grease and flour an 8″ or 9″ springform pan. If you do not have a springform pan then cover a pan with foil and grease it.
  2. Preheat the oven to 375 degrees F.
  3. Sift the flour, baking powder, salt, cloves, and nutmeg into a large mixing bowl. (Make sure the bowl is very large as everything will later be combined into it.)
  4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
  5. Add the 3/4 cup of sugar to the flour mixture and mix in.
  6. Peel the apples and slice them into uniform pieces (about 1/4″ wide and then cut into three pieces.)
  7. Toss the apples into the flour mixture and combine thoroughly.
  8. In a separate bowl, beat the eggs and milk together. Add this to the flour mixture and mix. The batter should be thick and dough-like.
  9. Transfer the dough to the pan and fatten the top with the back of a spatula.
  10. Sprinkle sugar over the top of the cake.
  11. Bake for 45-50 mins. Test the center for doneness. The top of the cake should be a golden brown.
  12. Serve slices with the custard sauce.

Custard Sauce:

  1. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 mins.
  2. Place the milk in a medium saucepan and bring to a boil.
  3. Slowly whisk the hot milk into the egg/sugar mixture.
  4. Transfer the mixture back into the saucepan and stir over a medium heat until the custard thickens, about 4 minutes. Custard should be thick enough to coat the back of the spoon.
  5. Mix in the vanilla and then transfer to a bowl or serving saucer.
  6. Serve warm or cold over the apple cake.

 

Thoughts After Baking:

So I tried making the custard, but the eggs cooked too fast and this is what they ended up being:

So I instead went with the glaze from A is for Applesauce Cake.

Otherwise, the cake was good. It wasn’t really sweet, but I enjoyed it. Good with tea or coffee.

For more Saint Patrick’s Day recipes, go to Irish Soda Bread

For more cake, go to Pumpkin Spice Cake

For more desserts, go to Rice Krispies Cookies

For more holiday recipes, go to Chicken Cashew Wrap

For more pinterest recipes, go to Blueberry Sour Cream Pie

Virgin Appletini

"Times Square's New Years Eve Ball - 1978 Technicians eye the new improved New Years ball. This version, which had halogen lamps for higher visibility, replaced a six-foot ball that had ordinary light bulbs. The lowering of the ball, which takes one minute, is down a 77-foot flagpole on top of One Times Square. (Photo by Chester Higgins Jr./The New York Times Photo Archives)"

“Times Square’s New Years Eve Ball – 1978 (Photo by Chester Higgins Jr./The New York Times Photo Archives)”

So today is New Year’s Eve, and as I can’t resist doing a holiday post, especially since I have the perfect recipe, I decided that I’m going to post today, and tomorrow as usual.

So for many today is a night to drink away and I thought what better than to include one tasty drink recipe. Now as I can’t stand the taste of alcohol, mine is a virgin drink.

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Thoughts Before Making:

I first made this drink back in 2012. My friends and I had decided to have an Oscar Party, and I claimed The Artist. As the film takes place in the 1920s, I thought what better way to do research than reread one of my favorite books?

postcardthegreatgatsby

As I read it, I noticed they don’t really mention food all that much, it is mostly drinks. So I went back and looked into what was the most famous drink in that time, and what came out was the Martini. As none of us were 21, it of course had to be a virgin one.

I scoured the internet and found one I liked. It comes from Martenelli’s, the apple cider company.

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Makes 1 drink.

Ingredients:

  • 2 oz Martinelli’s Sparkling Apple Cider
  • 1/2 oz Granny Smith Apple Chopped
  • 2 oz Lemon-Lime Soda
  • 2 Dashes Cinnamon
  • 1/2 Cups of Crushed Ice
  • Apple Slices
  • Martini glasses

Directions:

  1. Put cider, apple, soda, and cinnamon in a blender.
  2. Add ice.
  3. Blend.
  4. Pour into martini glasses
  5. Garnish with apple wedge and serve.

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Appletini

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Thoughts After Making:

So as you can see I sadly did not have a martini glass. When I make the recipe again I promise to reshoot.

The drink was amazing! I just loved and had to make it again later. You know, writing this really makes me want one right now.

vector-clip-art-of-a-border-of-blue-coffee-cups-on-white-by-prawny-629cupsglassesdrinks

For more holiday recipes, go to Gorgonzola Cream Cheese Log

For more Oscar Party recipes, go to Gingerbread Men Cookie

For more recipes, go to Sand Tarts

With the 4th of July comes Apple Pie

applepie

With the 4th of July tomorrow, I thought I should do some recipe that honors the day. As I was pondering this, the answer came to me. Apple pie. The perfect dish for America’s birthday. 

Thoughts before cooking:

Now this was a mysterious dish four years ago when I entered a pie bake-off. I searched the internet for the perfect apple pie, and found this recipe. It sounded simple and I risked it. I didn’t win (there was a gazillion pies) but not only did I think it was amazing, but everyone else did too. This recipe is from the food network and was posted by Sandi Anderson from Tyler’s Ultimate. Of course I have tweaked it over the years to suit the way I like it.

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Ingredients

Pie Crust:

  • 2 Cups of All-Purpose flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Filling:

  • 1/2 Cup – 1 Cup of All-Purpose Flour
  • 6-7 Granny Smith Apples peeled, and cut into slices
  • 1 Cup of White Sugar
  • 1 Cup of Brown Sugar
  • 1 Teaspoon of Cinnamon
  • 2 Tablespoons of butter

Directions:

  1. In a mixing bowl, mix up the shortening and flour. Add in water a tablespoon at a time until dough is more malleable. If you add to much and it is to liquid-y, then just add a bit more flour to firm it up.
  2. Put dough aside.
  3. When cutting up the apples, make sure to remove the hard pieces where the seed grows along with any spots or blemishes.
  4. Preheat the oven to 375°
  5. Combine the apples, with the brown and white sugar.
  6. Add the flour and cinnamon, mixing them all together.
  7. Divid the dough in half and roll into two balls.
  8. Take a cutting board and put a little flour on the surface, rubbing it. Rub flour on your rolling pin as well.
  9. Place the dough down and roll it into a large circle.
  10. Place the dough in a cake pan.
  11. Lay the apples down on the dough in the pan.
  12. Put the two tablespoons of butter on top.
  13. Repeat step 8.
  14. Place the second ball of dough down and roll it out into a large circle.
  15. Place it on top, to be the top of your pie.
  16. Cut a small incision on the top of the pie to allow steam out.
  17. Add a dash of cinnamon and sugar on top.

applepie

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Thoughts after baking:

Best pie I ever made and sure to be the crowning achievement to any 4th of July celebration. At least until the fireworks come out!

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For more recipes, go to Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)