Lorann Oils hard candy and Lollipop recipe

Lorann Oils is in my home town of Lansing in Michigan.  Their flavoring oils can be found in many grocery stores in the baked goods aisle.  This hard candy was a favorite of mine at Christmas time for years.  It is good flavored with peppermint,spearmint or anise oil.  Click on title to view.

Whoopie Pies

1 cup flour 1/4 cup cocoa 1 tsp. baking soda 1/4 tsp. salt 1/2 cup sugar 1 egg white 1/4 cup shortening or coconut oil 1/2 cup skim milk 3/4 cup marshmallow cream

Combine the first four ingredients (flour, cocoa, baking soda and salt) in a small bowl and set aside. In a small mixer bowl, beat sugar, shortening and egg white until light and fluffy, about 2 minutes. *NOTE* The recipe calls for shortening but I like to use coconut oil for health reasons and to add a hint of coconut flavor. If you use coconut oil, be sure to get the healthy (unrefined) stuff that is white and smells like coconut, not the stuff you buy at Wal-mart for your popcorn! Now, back to the recipe: Stir the dry ingredients into the stuff in the mixer bowl and then add the milk and stir just until combined.

Drop by small spoonfuls onto large ungreased baking sheets, making 36 cookies. Bake 5-7 minutes until top springs back when lightly touched. Cool completely. Spoon 2 t. marshmallow spread in between 2 cookies . Store in airtight container up to 3 days. Makes 18 small whoopie pies!

Honey Baked Ham

5 pounds ready-to-eat extra lean ham (can also use pre-sliced)
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze.
5. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Boston Baked Beans

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I love baked beans and this recipe looks better than the one I have used for holiday gatherings in the past

Muppet Show - Swedish Chef - making cake

Pumpkin waffles

We have had pumpkin pancakes and they were pretty good but I'd like to try these pumpkin waffles.


2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
 
Preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks . Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon about one cup of batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner**.


**I freeze any excess waffles and warm in microwave on those mornings I don't feel like making breakfast

Banana Blueberry Bread

1 Cup of canned or frozen blueberries
1 1/2 Cups of flour
2/3 cup of sugar
2 1/4 tsps baking powder
1 Cup of mashed  banana
1/2 tsp salt
1/2 Cup quick-cooking oats, uncooked
2 eggs
1/3 Cup peanut oil

Preheat oven to 350.  Sift together flour, sugar, baking powder and salt.  Stir in oats.  Add eggs, oil and bananas to the dry ingredients; mix well.  Distribute blueberries evenly through batter.  Turn batter into a greased and floured 8x5 loaf pan.  Bake 70 minutes.  Cool in pan 10 minutes.  Remove and cool completely before slicing.

Apple Pie Muffins

TOPPING

     1/2 cup firmly packed brown sugar
     1/3 cup all-purpose flour
     1/4 cup unsalted butter, melted
     1 teaspoon cinnamon


MUFFINS

     1 1/2 cups firmly packed brown sugar
     2/3 cup vegetable oil
     1 egg
     1 1/2 teaspoons vanilla
     2 1/2 cups all-purpose flour
     1 teaspoon baking soda
     1/4 teaspoon salt
     1 cup buttermilk
     2 cups diced peeled firm tart apples (such as Spy, Granny Smith)


    Note:Cinnamon could be added to the batter ( about 1 teaspoon or less).Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. In a separate bowl, sift together flour, soda and salt. Stir oil mixture into flour mixture alternately with buttermilk. Fold in apples, mixing just until combined. Spoon into greased muffin cups filling 3/4 full. Sprinkle topping over evenly. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Hasselback Potatoes

No, not the pro football player or his wife.  This is a recipe from a restaurant in Stockholm.  I may try these.

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Apple Raspberry Cobbler

1 can (21 oz) apple pie filling with more fruit
1 can (21 oz) raspberry pie filling with more fruit
1 tablespoon finely chopped crystallized ginger
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 teaspoons milk
1 tablespoon sugar

     Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish,     spoon both pie fillings and ginger; stir gently to mix well.  Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips.
Continue weaving cross-strips with second half of strips folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar.   Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.

Easy Ranch Chicken

6-8 servings

4 skinless, boneless chicken breasts, cooked and shredded or cubed
1 can cream of mushroom
1 can cream of chicken
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (15.25 oz) whole kernel corn, well drained
1 cup crushed Doritos, cheese flavor preferred
2 cups shredded Mexican blend cheese (just Monterrey Jack or Cheddar works, too)
Preheat oven to 350˚F.  Spray 9″ x 13″ baking dish with nonstick cooking spray.In a large bowl, mix together the chicken, soups, Rotel and corn.  Pour mixture into the baking dish and top with the cheese.  Bake, uncovered, for 20 minutes.  After 20 minutes, take the casserole out of the oven and layer with the crushed Doritos.  Bake an additional 10 to 15 minutes, until the chips are toasted.  Let set 5 minutes before serving.

Gin and Cranberry Juice

1 12-oz bag fresh cranberries
1/2 cup white sugar
1/4 cup water
1 cup seltzer/club soda
1 cup gin
2 tablespoons lime juice (about 3 limes)

In a medium saucepan, bring the cranberries, sugar and water to a simmer and simmer uncovered until berries hiss and pop.  Stir occasionally. This should only take a few minutes if the berries aren’t frozen or cold from the refrigerator, but if they are, it will take 5-8 minutes or so. Place your sieve/ricer/food mill over a large. Place 1 cup of cranberries aside for garnish, and force the remaining ones through the sieve. Throw away the solids remaining (seeds, skins, etc.), and add the whole berries to the cranberry syrup mix. Cool completely in the fridge for 2 hours, then add the rest of ingredients to the pitcher (soda, gin, and lime juice), stir, and serve over ice (or not) when ready. You can definitely make the cranberry puree a day or two ahead of time, but don’t add the soda and other ingredients until when you’re ready to serve.