Fire Cider Tonic

I found this recipe in the April issue of Martha Stewart Living.  I decided to share with all my readers as I am a firm believer in apple cider vinegar (ACV), and tonics made with ACV as part of your daily diet.  Here's what MSL has to say about this wonderful tonic:  "Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-flammatory and digestion.stimulating tonic, and to boost natural health processes. A tablespoon of ground turmeric can be added with the honey for increased health benefits. Drink a one-to-two ounce shot daily, dilute some in seltzer or still water, or use it in place of regular vinegar for salad dressings."

Ingredients

1/2 c thinly sliced fresh ginger (from two 4-inch pieces)
1/2 c peeled, diced fresh horseradish (from a 5-inch piece)
1 head garlic, cloves smashed and peeled
3 sprigs rosemary
2 jalapeno or serrano chiles, halved lengthwise
1 tsp whole black peppercorns
2 cinnamon sticks
1/2 small onion, cut into 1 1/2 inch pieces
1 lemon, cut in 1 1/2 inch pieces
1/2 orange, cut into 1-1/2 inch pieces
2 cups raw, unfiltered apple-cider vinegar such as Bragg, plus more as needed
1/3 to 1/2 c honey, preferably raw and unfiltered

1. Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in.  Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.

2. Strain through cheesecloth or a fine-mesh sieve; discard solids, Stir in honey. Store in a sealed container in refrigerator up to 1 month.

To your good health!!

Lemon Cream Cheese Pie

Ingredients

2 cups graham cracker crumbs
1/3 c granulated sugar
3/4 c melted butter

1 5 oz. can evaporated milk
1 3 oz. pkg. instant lemon pudding
2 8 oz. pkgs. cream cheese (neufachatel can be substituted)
2/3 c fresh squeezed lemon juice
1/3 c granulated sugar

3/4 c heavy cream
1/4 c powdered sugar

Preheat oven to 350*.
Mix graham crumbs, sugar and butter together and press into a 9" tart pan.  You can also use a deep dish pie plate.  Bake for 10-12 minutes or until lightly brown around the edges.

In a small bowl beat together the evaporated milk and pudding mix.  It will be thick. Set aside.

In a small saucepan on medium/low heat, stir together the lemon juice and 1/3 c. granulated sugar until sugar dissolves.  Set aside to cool. In a medium bowl of a mixer beat cream cheese until light and fluffy, about 3 minutes. Slowly incorporate the sweetened lemon juice; add the pudding mixture a little at a time and beat until well blended.  Pour into the cooled graham cracker crust.

Whip together the heavy cream and powdered sugar until stiff peaks form. Smooth over top of pudding mixture.  Chill for 3-4 hours before serving.

Strawberry Cheesecake Fluff Pie

Ingredients

Fresh whole strawberries, washed, hulled & patted dry
Graham cracker crust
1 3 oz. pkg. Strawberry Jello
1 8 oz. pkg. cream cheese, softened
2 T granulated sugar
1 12 oz. container Cool Whip

Prepare jello per pkg instructions and refrigerate to set completely.
Cover bottom of graham crust with whole strawberries.
In mixing bowl beat together cream cheese and sugar.
Add prepared jello and mix completely.
Using spatula fold Cool Whip into cream cheese mixture.
Spread a portion of mixture on top of strawberries, pressing to ensure all gaps between strawberries are filled.
Add remaining mixture, spreading evenly into dome shaped top. This is a very high pie!
Refrigerate for 4-6 hours.

Recipe from ArtandtheKitchen.com

Tres Leches Layer Cake with Peaches and Dulce de Leche

INGREDIENTS

FOR THE CAKE

5 egg yolks

5 egg whites

1 cup sugar

1 cup all-purpose flour

¼ teaspoon salt

2 tablespoons warm water

¾ teaspoon cream of tartar

TO ASSEMBLE THE TRES LECHES LAYER CAKE

14 ounces sweetened condensed milk

12 ounces evaporated milk

12 ounces coconut milk

1 teaspoon vanilla

1 teaspoon rum

14 ounces dulce de leche (Nestle La Lechera)

1 large can halved peaches, rinsed and patted dry and cut into slices (you can substitute fresh peaches as well)

1/2 c candied pecans, chopped (optional)

INSTRUCTIONS

FOR THE CAKE

With an electric mixer, mix egg yolks and sugar until well combined.

Add two tablespoons of water and keep mixing until a smooth pale yellow cream has formed.

Sift, in small batches, flour and salt into the creamed egg yolks and fold with a spatula in order to gently combine.

In separate container, beat the egg whites until foamy and soft peaks have formed (about 2 minutes).

Add cream of tartar and beat for another minute.

Add slowly (3 tablespoons at a time) and gently fold the beaten egg whites to the flour, sugar and egg mixture.

Pour the final mixture in an ungreased nonstick 9 inch spring form pan.

Bake at 350 F for 30 minutes.

Once cake is out of the oven let it cool.

TO ASSEMBLE THE LAYER CAKE

In a bowl, combine the three milks with the vanilla and rum, set aside.

Take the cake out of the mold and cut into 4 layers. The trick I used to cut the cake evenly, was to start the cut with a knife but then continue the cut with the help of a fine thread or wire by pulling it through the cake.

Using the spring form pan again, place one of the layers in the bottom and cover it with the three milks mixture, making sure all areas of the cake were moist and covered by the sauce. Add peach slices to cover, then drizzle with warmed dulce de leche. 

Cover with the second layer of cake and repeat all the steps until you place the last layer. You will end up with 3 layers of dulce de leche.

The very top layer should be covered with the rest of the milks mixture but not dulce de leche.

Place the layer cake in the fridge for a minimum of 3 hours but overnight would be even better.

Before serving it, cover the cake with sweetened whipped cream and sprinkle with chopped pecans, if desired. 

FOR THE WHIPPED CREAM

1/2 pint heavy cream

1/3 c powdered sugar

Whip in bowl of electric mixer until stiff and holds its shape when you lift the beaters.

Recipe adapted from http://hungryfoodlove.com/2013/09/23/tres-leches-layer-cake/

Blackberry Cream Cheese Pie Dippers

Ingredients
4 round pie crusts (frozen & thawed, refrigerated or make your own)
2 small containers of fresh blackberries
2 T granulated sugar
2 T water
1 T cornstarch
1 8 oz. pkg. cream cheese, softened
1/2 c granulated sugar
1 tsp vanilla
1 egg
3 T water
Decorator's sugar
1/2 c powdered sugar
1 T milk

Preheat oven to 375*.
Unroll your pie crusts and place on floured surface.

In sauce pan add blackberries, 1 T water and 2 T sugar and bring to a boil, stirring often until blackberries are tender and you can mash them with a spoon.

Mix 1 T water with 1 T cornstarch and add to your blackberry mixture, reduce heat to simmer and stir and continue mashing until thickened. Set aside to cool.

Once cooled, mix your blackberry mixture, cream cheese, 1/2 cup remaining sugar and vanilla together until combined.

Place 2 bottom crusts on individual pizza stone or large baking sheet with parchment paper or silpat.

Spread over bottom of 2 pie crusts until it reaches about 1/2" from edges.  Place other 2 pie crusts on top of the blackberry mixture and using a fork, seal the edges shut.  Mix together your egg and 2 T water and brush over tops of pies.  Sprinkle with decorator's sugar.

Bake each pie separately for 25-30 minutes or until crust is golden brown.  Remove from oven and let cool. Once cooled, slice into 1" strips with sharp knife or pizza cutter.

Mix together powdered sugar and milk until smooth.

Enjoy!

Recipe adapted from http://tornadoughalli.com/2016/06/blackberry-cream-cheese-pie-dippers/

Cinnamon Bun & Apple Upside Down Bread Pudding

 

If you do not have an oven-proof skillet for this recipe, I used a 10" cast iron skillet, then you can saute the apples and dump them into a 10" round cake pan.

Ingredients

2 cans cinnamon buns
2 C apples, cored, peeled & chopped
2 tsp. ground cinnamon
1/2 c butter
3/4 c packed brown sugar
4 eggs
1/2 c heavy cream
1 T pure vanilla extract
1/2 c raisins (optional)
3 T pure maple syrup & more for serving
French Vanilla ice cream (optional)

Preheat oven to 375*.   In a 10" oven-proof skillet, melt butter and brown sugar; add cinnamon and apples (and raisins, if using); saute over medium heat, stirring occasionally until apples are soft, approximately 10 minutes.

Cut cinnamon rolls into quarters.  Place them over the apple mixture.

In a medium bowl, add eggs, heavy cream and vanilla.  Whisk until well blended.  Pour over apples & cinnamon buns.

Bake for 25 - 35 minutes, or until bubbly, and cinnamon bun pieces are baked through.  Cool on a wire rack for 10 minutes, then turn upside down onto a plate while holding the place over the pan.  Drizzle with maple syrup.  Serve warm with a scoop of vanilla ice cream if desired.  Drizzle with more maple syrup.

Enjoy!

Pumpkin & Apple Butter Spice Cake

Ingredients

2/3 C vegetable oil
1/3 C unsalted butter, room temperature
1-1/2 C brown sugar, packed
1/2 C granulated sugar
4 large eggs
3-1/2 C all purpose flour
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 C 100% pumpkin puree (not pumpkin pie mix)
1/2 C apple butter
1/2 C raisins
1/2 C chopped pecans (I used candied pecans from a pkg.)

Preheat oven to 350*.  Grease bundt pan with vegetable shortening or PAM for baking. Set aside.
Cream butter and sugars with paddle attachment of electric mixer.  Add oil and eggs, and mix until incorporated. In a large bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves.  Turn mixer to low and slowly incorporate dry ingredients Add pumpkin and apple butter and mix slightly, but not completely.  Add raisins and pecans and incorporate by hand.  Do not over mix or cake texture will be denser.  Add batter to prepared bundt pan and smooth the top with a spatula.  Bake 50 - 60 minutes or until tester near center of cake comes out clean.

Cool for 10 minutes in pan, then remove and cool the rest of the way on a wire rack.  Dust with powdered sugar or prepare Brown Butter Maple (recipe below) glaze and pour over cake.  Serve cooled cake as it or try it with whipped cream cheese and/or apple butter.

Brown Butter & Maple Glaze

1 stick of salted butter
1to 1-1/2 C confectioners' sugar (start with 1 C and add an additional 1/2 C if needed)
2 T milk
1-2 T pure maple syrup

Melt butter in a medium saucepan over medium-high heat.  Keep heating until butter begins to turn brown and smells nutty.  This takes 4-5 minutes.  Watch closely as once it starts to turn brown it goes very quickly!  Remove from heat and add confectioners' sugar, milk and syrup.  Stir until smooth.  If glaze is too thick to pour, add more milk a teaspoon at a time, until it reaches the proper consistency. Pour over cake.

Enjoy!