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Posts Tagged ‘cloves’

4 cups apple cider or apple juice

To save time, put the following spices in a ziploc bag
2 tablespoons packed brown sugar
3 inches stick cinnamon
1/2 teaspoon whole allspice (7 Jan 2010 – just realized I used powder not whole spice)
1/2 teaspoon whole cloves

I leave these out
8 thin orange wedges or slices (optional)
8 whole cloves (optional)

In a medium saucepan combine apple cider or juice and brown sugar. For spice bag, place cinnamon, allspice, and the whole cloves in a double thickness of cheesecloth. Bring up corners of cheescloth and tie with string. Add spice bag to cider mixture.

Bring to boiling reduce heat. Cover and simmer at least 10 minutes. Meanwhile, stud orange wedges or slices with cloves, if desired. Remove and discard spice bag. Serve cider in mugs with studded orange wedges or slices, if desired.

Mama Bear’s tip: pour the cider mixture into a colander and serve it carefully avoiding the spices at the bottom of the pot.

Makes 4 (about 8-ounce) servings.

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2 lbs stewing beef
1 tablespoon sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon sea salt
2 teaspoons extra-virgin olive oil
3 garlic cloves, minced
2 onions, thinly sliced
2 celery ribs, finely chopped
2 cups beef broth
2 sweet potatoes, peeled and cut into chunks
1 orange

Please beef in bowl and coat with dried spices and salt.

Heat oil in Dutch oven; add garlic, onion, and celery. Cook over medium heat until softened.

Stir in beef and brown. Add half the stock, cover and let simmer for 2 hours, stirring occasionally. Cut potatoes into big chunks. Using a vegetable peeler, skin 3 thick strips of peel from orange. Cut remaining peel from orange and discard. Slice orange cross-wise into thick pieces, then cut into quarters.

When beef has simmered for 2 hours, stir in sweet potatoes, orange peel, and remaining broth. Bring to a boil and reduce heat. Cover and simmer, stirring occasionally, until meat and potatoes are tender, about 30 to 45 more minutes. Stir in orange pieces. Serves 6.

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    1 C Butter (3/4 C canola oil) (226g butter)
    1 C Sugar (200g) – add to ziploc bag
    1 C Brown Sugar (215g) – add to ziploc bag

    2 Eggs, large
    2 t Vanilla

    Place ingredients below in Ziploc bag to save time
    1 ½ C Flour (97.5g AP & 105g WW & 3 T Flax Meal)
    1 ½ t Baking Soda
    1 t Salt
    1 t Cinnamon
    ½ t Mace
    ½ t Nutmeg
    ½ t Ground Cloves

    Exclude these ingredients from Ziploc bag above
    3 C Rolled Oats (270g)
    1 C Walnuts or Pecans, chopped (raisins, dried cranberries) (100g nuts)
    1 C Raisins, golden (120g)

    1. In large bowl, cream butter and sugars until light and fluffy.
    2. Beat in eggs and vanilla.
    3. In medium-sized bowl, mix flour, soda, salt, cinnamon, mace, nutmeg and cloves together. Gradually add dry ingredients to creamed mixture, mixing until completely blended.
    4. Mix in oats, nuts and raisins.
    5. Preheat oven to 350F. Lightly grease cookie sheets and drop teaspoonfuls of dough about 2” apart. Flatten each mound slightly.
    6. Bake for 8-10 minutes for a soft cookie, 12 minutes for a crunchy cookie.
    7. Cool on wire rack.

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Use in this recipe: Oatmeal Bars with Fruit

2 medium apples (about 10 ounces)
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon (3 spice shaker shakes) ground cloves

1. Peel, cover and chop apples.
2. In a medium saucepan, combine apples, sugar, water, lemon juice, cinnamon and cloves. Bring mixture to boil and reduce heat. Simmer for 8 to 10 minutes or till apples are very tender (I cook them about 30? minutes).

Note:
Reduce the cinnamon and cloves and it would make excellent apple sauce.

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2 lb Lean Stewing Beef
1 T Oil
1 large Onion, finely chopped
4 Cloves
4 Green Cardamom Pods
½ t Red Pepper (substituted for 2 green chillies, finely chopped)
1 in piece Root Ginger, finely chopped
2 Garlic Cloves, crushed
2 dried Red Chillies (1 small whole chilli)
1 t Curry Powder and little bit of water (substituted for 1 T Curry Paste)
2 t Ground Coriander
1 t Ground Cumin
½ t Salt
2/3 C Beef Stock (used Campbell’s Beef Broth which I believe is allergen free)

1. Remove any visible fat from the beef and cut the meat into 1 inch cubes.
2. Heat the oil in a large heavy-based frying pan and stir-fry the onion, cloves and cardamom pods for about 5 minutes. Add the fresh green chillies, ginger, garlic and dried red chillies and fry for a further 2 minutes.
3. Add the curry paste and fry for about 2 minutes. Add the beef and fry for 5-8 minutes until all the meat pieces are lightly browned.
4. Add the coriander, cumin, salt and stock. Cover and simmer gently for 1-1 ½ hours or until the meat is tender. Serve with Tomato Rice and garnish with fresh coriander.

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Regular Flours & Ingredients
½ C butter, softened
1 ½ C flour (AP 97g & WW 105g & 3T Flax Meal)
¾ C brown sugar (161g)

1 egg
2 T Milk
1 t Vanilla
½ t Baking Soda
½ t Cinnamon
¼ t Nutmeg
1/8 t Cloves

1 C Raisins, Currants, or diced mixed Candied fruits and peels (120g)
½ C chopped Nuts (50g)

Put bolded items in ziploc bags except for raisins & nuts.

Alternate Flours & Ingredients
½ C butter (I use ¼ C + 2 T Canola Oil)
1 ½ C flour (I use Living Without High Protein Flour Blend)
¾ C brown sugar
1 egg (I use 1 tablespoon flax meal + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
2 T Milk (I use Rice Milk)
1 t Vanilla
½ t Baking Soda
½ t Cinnamon
¼ t Nutmeg
1/8 t Cloves
1 C Raisins, Currants, or diced mixed Candied fruits and peels
½ C chopped Nuts, or raisins 

Living Without High Protein Flour Blend
Makes 4 ¼ C Flour
1 ¼ cups Bean flour (your choice), chickpea flour
1 C Potato starch
1 C Tapioca flour
1 C Rice flour

1. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves in mixing bowl.
2. Add oil, egg, vanilla to flour mixture.
3. Add milk a tablespoon at a time until mixture is correct consistency.
4. Add raisins and nuts.
5. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet.
6. Bake in a 350F oven about 10 minutes or till edges are lightly browned. Do not overbake or flours will burn.
7. Let the cookies cool on the cookie sheet until they firm up (about 3 minutes). Cool cookies on a rack. Makes 36.

Note: My children (although they don’t know it) prefer the Flax Meal instead of the Egg.

Legend:
C = cup
T = tablespoon
t = teaspoon

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2 1/4 cup Living Without Substitutions High-Protein, Gluten-Free Flour Blend, see below
1 3/4 teaspoon guar gum
1 cup brown sugar, packed
3/4 cup canola oil
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup sugar for rolling (optional)

In a mixing bowl combine about half of the flour, brown sugar, oil, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined. Add remaining flour.

Drop by icecream scoop (about 1 oz) on pan and bake for 10 minutes at 350F. Leave lots of room on baking sheet because they spread out. Do not allow to burn. After baking, let cookies cool on sheet for about 3 minutes and then move to wire. Makes about 30.

Notes:
– I don’t roll them in sugar before baking.
– They easily burn so watch carefully.
– If you move them too soon after baking, the cookies will fall apart.
– Add 1 tablespoon of flour if too moist. Dough should stick together.

Living Without Substitutions High-Protein, Gluten Free Flour Blend
makes 4 1/4 cups

1 1/4 cups bean flour, chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

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