Hot Cinnamon Milk

Hot Cinnamon Milk
(Given to me by Peggy)
This is a GREAT winter mix.  Just store it in a ziplock bag in the cupboard.

2 cups instant powdered milk
1 cup non-dairy creamer
1 cup sugar
1/2 Tablespoon cinnamon
Mix all ingredients well.  Mix 1/4 cup mixture in 6 oz. hot water.  Enjoy! 

 

Book Club fixins' for "Sorcery and Cecilia or the Enchanted Chocolate Pot"

I hosted a book club for the book "Sorcery and Cecilia or the Enchanted Chocolate Pot" which is one of my favorite series.  Since it took place in England, I decided the food would be tea party food and of course, I had to serve hot chocolate.  But not the pre-packaged type.  Nope.  That wouldn't due.  I must be homemade and divine. So, here are the recipes for the two chocolates I did and where I went for finger sandwiches:

Ginger Orange Hot Cocoa Recipe

By Lindsey Goodwin

Smaller glasses like these are ideal for serving this intensely rich, piquant hot cocoa.

Lindsey Goodwin

This dark chocolate ginger orange hot cocoa recipe hot cocoa recipe is spiced with orange zest and ginger root for a dazzlingly bold flavor. Serve in small glasses or mugs -– a little goes a long way!

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Two to four servings

Ingredients:

• 4 tbsp. brown sugar
• 1 tsp. peeled, chopped fresh ginger root
• 1/4 tsp. pure vanilla extract
• The zest of 1/2 orange (preferably organic; be sure to avoid grating the white pith of the orange)
• 4 tbsp. unsweetened, extra dark cocoa powder (available from Hershey’s and other brands)
• 1 cup milk (or milk substitute)
• 1/2 cup water

Preparation:

1. Combine the brown sugar, ginger root, orange zest and vanilla extract in a small food processor. Blend for one minute, stirring if needed.
2. Add the cocoa powder and continue to blend until the mixture is even. If needed, periodically stop blending, allow the powder to settle and stir the mixture with a spoon before resuming the blending.
3. Combine the milk and water in a small pot. Warm on low heat over the stove.
4. As the milk-water mixture warms to a simmer, begin to add small quantities of it to the cocoa mixture. Add about 1 tsp. liquid at a time, stirring well before adding more.
5. Once your cocoa has become a thin paste, very slowly stir it into the simmering liquid.
6. Once the mixture is well mixed and hot, it is ready to be served. Serve in small glasses or mugs.

   Parisan Warm Chocolate

   This one is sooooooo very creamy and delish!

   By Sean Paajanen
   
   Downright decadent. This hot chocolate recipe calls for heavy cream and whole milk. No need for spices or other flavours when you have real chocolate and cream.

   Ingredients:

   • 1 cup whole milk
   • 1/3 heavy cream
   • 1/4 cup sugar
   • 5 oz semisweet chocolate, chopped

   Preparation:

   Simmer the milk, cream and sugar together until just boiling. Stir in the chocolate until melted. Don't let it boil. Serve warm in demitasse cups. I added some more milk to the glass when I served my kids.  They didn't like it so strong.  It also makes great cold chocolate milk when mixed with extra milk.  This recipe is DIVINE!
   Serves 4

   
   

   Sweet and Savory Ham Sandwiches

   By Sean Paajanen

   
   

   
   Apricot jam and mustard add some tangy zest to thinly sliced ham. You might want something savory to go with all your afternoon tea sweets. These sandwiches will do the trick.

   Ingredients:

   • 8 slices white bread, sliced thin (I used wheat with the roast beef)
   • Thin slices of ham (or roast beef)
   • 1 part apricot jam
   • 1 part dijon mustard
   • Thin slices of bread, with crusts removed

   Preparation:

   Mix mustard and jam together and spread on one slice of bread, layer on some ham, then top with another slice of bread. Slice into triangles or fingers.

   Simple Egg Salad Tea Sandwiches Recipe

   By Lindsey Goodwin

   
   

   
   

   A bit of mustard, dill and parsley give these egg salad finger sandwiches a mild flavor.

   Lindsey Goodwin

   
   This simple egg salad tea sandwich recipe is simple in its preparation method and its flavor. You can use dried or fresh herbs, depending on how much time you have to make them, and the eggs can be hard boiled several days in advance.

   Prep Time: 12 minutes

   Total Time: 12 minutes

   Yield: 8 tea sandwiches

   Ingredients:

   • 2 hard-boiled eggs, chilled after boiling to prevent green yolks
   • 1 Tbsp. mayo or mayo alternative
   • 1 Tbsp. plain yogurt
   • 1 Tbsp. Dijon mustard
   • 1 tsp. chopped or dried dill
   • 1 tsp. chopped or fresh parsley
   • Sea salt and fresh-ground black pepper, to taste
   • 4 slices bread (White bread is traditionally used, but you can use whole wheat or whole grain bread for healthier tea sandwiches.)

   Preparation:

   1. Mash the eggs, mayo, yogurt and mustard with a potato masher or a fork.
   2. Stir in the herbs and spices.
   3. Spread the egg salad onto two slices of bread.
   4. Top the egg salad with the remaining two slices of bread.
   5. Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.

   Cucumber Tea Sandwiches Recipe

   By Lindsey Goodwin

   
   

   
   

   These cucumber tea sandwiches were made with herbed butter. The butter contains a mix of fresh chives, cilantro and mint.

   Lindsey Goodwin

   
   Cucumber finger sandwiches are a classic afternoon tea recipe. In this cucumber tea sandwich recipe, English cucumber and white wine vinegar provide a distinctive flavor.

   Prep Time: 45 minutes

   Total Time: 45 minutes

   Yield: 36 finger sandwiches

   Ingredients:

   • 1/4 to 1/2 white wine vinegar
   • 1 thinly sliced English cucumber (peeling is optional)
   • 1 loaf white bread (such as buttermilk bread)
   • Softened butter, or softened herbed butter prepared with mint, chives, cilantro, parsley, dill, tarragon and/or rosemary (Softened butter is far, far easier to spread on white bread than cold butter, so make sure to use butter that has been at room temperature for a few hours.)
   • (Optional) sea salt and freshly ground black pepper, to taste

   Preparation:

   1. In a shallow bowl, allow the cucumber slices to soak in the vinegar for about 30 minutes. (This step will improve their texture and add flavor.)
   2. Drain the cucumbers and pat them dry with a clean dish towel or paper towel.
   3. For every two slices of bread, spread both slices evenly and thinly with butter or herbed butter.
   4. Cover one side of the sandwich with sliced cucumber in one to two layers.
   5. Season with lemon juice and spices/herbs.
   6. Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle-shaped finger sandwiches.

My favorite cornbread recipe comes from my husband's awesome mom.  I haven't had any other cornbread that can match it.

Cornbread

1/2 c. melted margarine
2/3 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp. soda
1/2 tsp. salt
1 c. cornmeal
1 c. flour
Mix all ingredients together and pour into a 9x9 baking pan.  Bake at 375 degrees for 30 minutes.

Just in time for Valentine's, I thought I would post this one. It's really quite easy, cute, and delicious. This is from kraftrecipes.com.

Strawberry Heart Pillows

time prep:

1 hr 10 min

total:

1 hr 10 min

servings total: 16 servings, one heart each

what you need

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed

1/3 cup strawberry jam or preserves

1 cup thawed COOL WHIP Whipped Topping, divided

4 large strawberries, each cut into 4 slices

1 square BAKER'S Semi-Sweet Chocolate, melted

Make It

PREHEAT oven to 350°F. Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.

BAKE 20 min. or until golden brown. Remove to wire racks; cool completely.

CUT each heart horizontally in half. Spread 1 tsp. of the jam onto bottom half of each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover and refrigerate up to 1 hour.

Kraft Kitchens Tips

How to Melt and Drizzle Chocolate

Place 1 unwrapped square chocolate in microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted. Pour into small resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over dessert as desired.

How to Thaw COOL WHIP Whipped Topping

Place unopened 8-oz. tub of whipped topping in the refrigerator for 4 hours. Do not thaw in the microwave.

servings

total:
16 servings, one heart each

Christmas Tomato Cheese Soup

We had a "soup kitchen" night at our house 2 years ago, with our friends, and Emily brought this soup. I LOVED it and have to share it for anyone looking for a good Christmas soup.

Christmas Tomato Cheese Soup
From Emily

1 can tomato soup
1 can Campbell’s Beef Consomme soup
1 can water
1 tsp. marjoram
1 tsp. thyme
1 tbs. butter
Few squirts of Maggi (you can try to substitute Worchestershire sauce and soy sauce if you don’t have magi
– it will taste a bit different, but probably still good)
Sugar to taste (about 1 tsp.)

Combine in a pot and heat to a boil, then simmer for an hour.

Serve with cheese of your choice. ( I use Swiss and Monterey jack). You may want to double or triple the recipe.

Funeral Potatos

This recipe is a classic LDS recipe and I hope I NEVER tire of it!

Potato Casserole (otherwise known as "funeral potatos")
This recipe comes from my "Lion House Recipes" book. The Lion House is a restaraunt in the Joseph Smith Memorial building in Salt Lake City, Utah.
5 large potatos
3 tablespoons melted butter
1 can (10 1/2 oz) cream of chicken soup
1 cup sour cream
1 cup milk
3 tablespoons finely chopped green onions
3/4 cup shredded sharp cheddar cheese
3/4 cup cornflake crumbs mixed with 2 tablespoons butter or margarine, melted
3 tablespoons parmesan cheese
Boil whole potatos until tender. Drain and peel. Shred coarsely. Place in 9x13 (2-3 quart) casserole dish. Pour 3 tablespoons of melted butter over potatos. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatos. Do not mix. Cover the top with buttered crumbs mixed with parmesan cheese. Bake 30 minutes at 325 degrees F. Make 8 to 10 servings.

Hot Cinnamon Milk

I got this recipe from Jake's mom around last Christmas. It is sooooo very warming and fun when you are tired of plain ol' hot chocolate. Plus, it's super easy to make.

Hot Cinnamon Milk

2 cups instant powdered milk
1 cup non-dairy creamer
1 cup sugar
1/2 Tablespoon cinnamon
Mix all ingredients well. You can store them in a ziploc bag on the shelf or some other container. When ready to drink, mix 1/4 cup mixture in 6 oz. hot water. So very good!