Cashew Brittle

Ingredients: 

1 cup sugar
1/2 cup white corn syrup
1 cup dry roasted cashews chopped
1 tsp. butter or margarine
1 tsp. Madagascar vanilla
1 tsp. baking soda

Directions: 

This is a recipe for your microwave. It's a great one and so easy.

In 1 1/2 quart microwave safe glass dish stir together sugar and corn syrup. Microwave on high for 4 minutes.

Stir in cashews. Microwave at hight 3-5 minutes, until light brown.

Add butter and vanilla to syrup, blending well. Microwave at hight 1-2 minutes more. Cashews will be lightly browned and syrup very hot. It will turn a bit darker brown. That's when it will be done.

Add baking soda and gently stir until light and foamy.

Quickly pour mixture into lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Pecan Brittle

Ingredients: 

1 cup sugar
1/2 cup white corn syrup
1 cup pecans
1 tsp. butter or margarine
1 tsp. Madagascar vanilla
1 tsp. baking soda

Directions: 

This is a recipe for your microwave. It's a great one and so easy.

In 1 1/2 quart microwave safe glass dish stir together sugar and corn syrup. Microwave on high for 4 minutes.

Stir in pecans. Microwave at hight 3-5 minutes, until light brown.

Add butter and vanilla to syrup, blending well. Microwave at hight 1-2 minutes more. It will turn a bit darker brown. That's when it will be done.

Add baking soda and gently stir until light and foamy.

Quickly pour mixture into lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Almond Brittle

Ingredients: 

1 cup sugar
1/2 cup white corn syrup
1 jar (7 oz.) dry roasted almonds
1 tsp. almond extract
1 tsp. baking soda
1 cup (4oz.) shredded coconut with 1 tsp. almond extract

Directions: 

This is a recipe for your microwave. It's a great one and so easy.

In 1 1/2 quart microwave safe glass dish stir together sugar and corn syrup. Microwave on high for 4 minutes.

Stir in almonds. Microwave at hight 3-5 minutes, until light brown.

Add vanilla and cocnut to syrup, blending well. Microwave at hight 1-2 minutes more. Almonds will be lightly browned and syrup very hot. It will turn a bit darker brown. That's when it will be done.

Add baking soda and gently stir until light and foamy.

Quickly pour mixture into lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.

Peanut Brittle

Ingredients: 

1 cup sugar
1/2 cup white corn syrup
1 cup roasted, salted peanuts
1 tsp. butter or margarine
1 tsp. Madagascar vanilla
1 tsp. baking soda

Directions: 

This is a recipe for your microwave. It's a great one and so easy.

In 1 1/2 quart microwave safe glass dish stir together sugar and corn syrup. Microwave on high for 4 minutes.

Stir in peanuts. Microwave at hight 3-5 minutes, until light brown.

Add butter and vanilla to syrup, blending well. Microwave at hight 1-2 minutes more. Peanuts will be lightly browned and syrup very hot. It will turn a bit darker brown. That's when it will be done.

Add baking soda and gently stir until light and foamy.

Quickly pour mixture into lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.

Note:
If raw peanuts are used, add before microwaving, to sugar-syrup mixture, along with 1/8 tsp. salt.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Rhubarb Cake

Ingredients: 

1 1/2 cups brown sugar
1/2 cup margarine
1 egg
1 cup buttermilk
2 cups flour
1 tsp. baking soda
1/2 tsp Madagascar vanilla
2 cups fine cut rhubarb
Topping:
1/2 cup sugar
1/2 tsp. cinnamon
2 Tblsp. flour
2 Tblsp. butter or margarine

Directions: 

Beat brown sugar and margarine. Beat in egg. Combine ingredients and add milk alternately with buttermilk. Stir in vanilla and rhubarb. Pour into greased 9-13 inch pan. Combine topping ingredients to make crumbs. Sprinkle on top of batter and bake at 350 degrees until toothpick inserted in center comes out clean, 20-30 minutes.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Homemade Granola

Ingredients: 

18 cups uncooked oatmeal
1 cup powdered milk
4 Tblsp. cinnamon
4 Tblsp. brown sugar
Mix:
1 1/3 cup cooking oil
2 cups honey
4 Tblsp. Madagascar vanilla
almonds, craisins, raisins or flax seeds are optional

Directions: 

Mix dry ingredients together and set aside in a very large metal mixing bowl. Or two smaller ones. Enough to hold the 18 cups of oatmeal. Then mix the wet ingredients together and pour over the oatmeal. Mix lightly with your hands.

Bake at 250 for 1 hour. Stir every 15 minutes until done.

Store in airtight bags or containers.

Enjoy!

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

This is the large type of bowl I use. Works great and is oven safe.

Apple Butter

Ingredients: 

apples (enough to over fill a slow cooker or 4 quart crock pot)
1/2 cup white wine vinegar
3 cups white sugar
1 cup brown sugar
1 Tblsp. ground cinnamon
1/4 tsp. ground cloves

Directions: 

Peel, core and slice enough apples to fill a 4-quart crock pot so full that the lid will not go down over it. Add vinegar and cook for 18 hours. If crock pot is fast cooking, cook on high for 10 hours, stirring occasionally. Add white sugar, brown sugar, cinnamon and cloves.

Put into blender to blend it like apple butter, You only need to do it for about 30-40 seconds. Mix all together and cook 4 more hours.

Seal in canning jelly jars.

Canning:

Wash your jars in hot soapy water and rinse. Heat your oven to 250 degrees and place the jars in the oven. Take a quart sauce pan and fill with water. Place the lids and rings into the water and heat to boiling.

Use a hot pad when handling the jars. Place a wide mouth funnel in the jar and use a ladle and fill a jar with apple butter. Take a wet cloth and wipe the lip of the jar clean to seal. Place lid on jar and then the ring. Tighten the ring. Place upside down on a dry towel on the counter top. Leave until sealed. When cooled flip over and place finger in center of lid and press down. If the lid pops up after you lift your finger the jar is not sealed. Just place in fridge and enjoy!

Canning Supplies (purchase at Chefs Catalog) These are all the canning supplies I use. They are wonderful. The funnel and magnetic lift wand are a must! You'll love them and this apple butter.

Fish Tacos

Picture: 

Ingredients: 

6 oz. cod or other firm whitefish, cut into 8 pieces
vegetable oil
4 corn tortillas
For The Slaw:
2 Tblsp. lemon juice
1 tsp. olive oil
1 tsp. sugar
1/2 cup green cabbage, shredded
1/4 cup carrot, shredded
1/4 cup red onion, sliced
1/4 cup Granny Smith apple, cut into matchsticks
1/2 jalapeno, seeded, thinly sliced
salt to taste
Tartar Sauce:
1/2 cup mayonnaise
2 Tblsp. sweet pickle relish
1 Tblsp. capers
1 Tblsp. fresh lemon juice
2 tsp. prepared horseradish
1 tsp. lemon zest, minced
For The Fish:
1/2 cup flour
1 tsp. salt
1/2 tsp. baking powder
1/2 cup club soda
1 Tblsp. tabasco
1 cup panko crumbs

Directions: 

Whisk the first 3 ingredients for the slaw together in a dish. Drizzle dressing over remaining slaw ingredients, cover and chill. Combine all ingredients for the tartar sauce in a bowl; cover and chill.

Coat both sides of tortillas with nonstick spray. Heat in a large skillet over medium; cook tortillas 1-2 minutes per side, or until lightly browned. Drape over a foil wrapped rolling pin to curl the tortillas into a taco shape.

Whisk flour, salt and baking powder together for the fish. Add club soda and tabasco, whisk until combined.(It will be a bit lumpy) Spread panko in a shallow dish.

Heat 1/2" oil to 375 degrees (med-high) in the skillet used for the tortillas. Dip fish pieces into batter, then dredge in panko, shaking off excess.

Fry the fish in oil in batches until brown, 1-2 minutes per side; drain on a paper towel-lined plate. To assemble tacos place slaw in the tortillas, them top with fish and tartar sauce.

Enjoy!

Jamaican Jerk Kebabs

Picture: 

Ingredients: 

wooden skewers
1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
8 oz. kielbasa sausage, cut into 1 inch pieces
25 shrimp deveined, cooked and de-tailed
1 yellow, orange or red pepper
1 small zucchini
1 small summer squash
1 small onion
8 oz. mushrooms
1 bag cherry tomatoes
Jerk Sauce:
1/2 cup extra-virgin olive oil
juice of 2 limes (5-6 tbsp.)
4 cloves of garlic
4 tbsp. fresh minced oregano
2 tbsp. grated lime peel
2 tbsp. onion powder
2 tbsp. brown sugar
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. cayenne pepper

Directions: 

Preheat grill to med-high heat. Brush grill rack with oil. Cut all the vegetables into 1 inch pieces. Combine the ingredients for the jerk glaze, mix and set aside. Thread meat and vegetables on skewers. Grill until lightly browned. Brush the meat skewers with the jerk sauce and grill for a couple more minutes on each side.

Serve hot and enjoy!

Tags: 

Butterscotch Brownies

Ingredients: 

1/2 cup margarine
2 cups packed brown sugar
2 eggs
1 1/2 cup flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla (Madagascar)
1 cup coarsely chopped walnuts, optional

Directions: 

Heat oven to 350 degrees. Grease a 9x13 inch pan. Melt margarine in microwave. Mix in brown sugar until blended; cool. Stir in eggs. Mix flour, baking powder and salt, stir in. Blend in vanilla and walnuts. Spread in prepared pan. Bake 25 minutes. Do not over-bake. Cut into bars while a bit warm.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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