Quick Wassail for Two

by Suzanne on October 22, 2014

in Drinks

Quick wassail for two you-made-that.com

Today’s recipe is a quick one that is perfect for chilly weather in the Fall and Winter. I received some wonderful samples of Cascade Ice beverages from the company Cascade Ice and so it seems only appropriate for the time of year to make something a bit festive like wassail. Some of you may not be familiar with what wassail is, so I did look up the history of wassail. According to Wikipedia (consider the source) wassail was a hot mulled cider that was part of a ceremony of drinking the “health of trees” the apple trees in hopes that they might better thrive. The purpose of wassailing was to awaken the cider apple trees and to scare away any of the evil spirits so as to ensure a good harvest of apples in the Autumn. Wassailing started in South West of England and the people would go from orchard to orchard singing, drinking and a King and Queen of wassailing was appointed. The Queen of wassailing would take some soaked toast from her wassil and put it in the boughs of the apple tree as a gift to the tree.

The wassail of today is typically found as a party type warm punch cooked over the stovetop or in a slow cooker, but I decided to make a quick two serving size recipe for the microwave. What made me think to do this is I often heat up apple juice in the microwave and sprinkle it with cinnamon when I want something cozy to drink on chilly evenings but not something chocolate like cocoa. There are all kinds of wassail recipes out there but this is my own version and it’s really pretty tasty. The cascade ice organic sparkling grapefruit water gives the drink something extra special with the bubbles and grapefruit essence, there are other flavors to choose from but I wanted a citrus taste to go with the orange juice I added. There isn’t enough carbonation in this recipe to make it taste “soda pop” like so don’t worry about that at all.  Just gather up loved one and a few ingredients, make this easy no fuss warm drink while watching a movie together or just spending some quality time talking together.

Quick wassail for two| you-made-that.com

2 cups apple cider
1/3 cup orange juice or 2 juiced oranges
1 tablespoon brown sugar
8 whole cloves
1/4 teaspoon ground cinnamon
2 cinnamon sticks optional
1/2 cup Cascade Flavored Grapefruit water

Directions: Put all the ingredients except sparkling water into a 4 cup measuring cup. Stir and microwave for 2-3 minutes or until hot. Now add the sparkling water and stir then pour into glasses and enjoy.

Quick wassil for two|you-made-that.comCascade water
Check out all the great flavors they have to offer, I’m sure you could use the sparkling water with any of your favorite punch recipes or specialty drinks. If you are interested in trying out this organic healthy no calorie water then click here and find out “where to buy” map.


Pumpkin & Mushroom Soup

by Suzanne on October 17, 2014

in Soup & Salad

Pumpkin mushroom soup |you-made-that.comI have to admit before I started food blogging if you were to offer me pumpkin soup I would’ve made a bad face. Well, that was a few years back and now I’m posting my first pumpkin soup recipe made with fresh pumpkin not canned, I’ve come a long way baby. I wouldn’t say that my family is at the same stage I am about pumpkin soup but that’s okay because I really enjoy it.

After deciding to make pumpkin soup, I then needed to choose a flavor to highlight in the soup. I chose to flavor my soup with a spice typically found in Indian food that I have used a few times and am getting more fond of, it’s garam masala. Garam masala is an Indian curry not based on the spice tumeric like most other curry powders, it’s based on three part mixture of cardamom, coriander and black pepper. All I can tell you is that it’s a complex flavor blend that is used in all kinds of Indian dishes and it taste very good and a little bit spicy. Pumpkin is so mild in flavor it needs a spice that fully flavors the dish.  If you can’t find any garam masala then you could substitute curry powder, but I found garam masala at my local Walmart shopping center (a shocker to me). Get out of your comfort zone a little and try out this pumpkin soup.

Pumpkin mushroom soup | you-made-that.com

Pumpkin & Mushroom Soup

1/2 a large yellow onion chopped
8 oz. whole mushrooms, chopped
1 clove garlic press
3/4 tsp. garam masala
1/4 tsp. ground ginger
red pepper flakes (optional)
1/2 tsp. salt
4 cups chicken broth
1 small sugar pumpkin roasted – 3 1/2 – 4 cups fresh roasted pumpkin pureed

Step 1: In a large stockpot cook the onion, mushrooms, and garlic on medium heat until cooked well, but not burnt.
Step 2: Add the spices, salt and chicken broth stir well then add the pureed pumpkin. Stir well and cook until hot.
Garnish with crumbled bacon, and serve with crust bread or Indian naan bread.



Canning Apple Pie Filling

by Suzanne on October 10, 2014

in Preserving, Sweet Things

applepiefilling1Cooler, crisper weather means apple season is here and this year I had enough of my own apples to make apple pie filling. I was so excited to make my own pie filling and share it with all of you. It wasn’t hard at all just a tad bit time consuming. If you like to can food then it’s okay, the reward is seeing all those beautiful jars lined up on your counter! If you have never canned you probably can’t relate yet, but not for long…right? I found this recipe on YouTube from a lady, her channel is called “Our half acre homestead”.  I added more spice to the recipe, and in fact I think you could probably even add more. I used half brown sugar and half white when making this pie filling, amazingly because I was out of white sugar, I know it’s a sin. Brown sugar worked perfectly fine in this recipe and gave my pie filling a little darker color than normal.

Do you know why I am so happy to have this pie filling in the cupboard? Because it taste way better than store bought stuff and doesn’t cost near as much. I can make pies at Thanksgiving or Christmas really quick and it will take less time to bake as well. I can make apple hand pies or any type of dessert that calls for apple pie filling. I really hope you give this recipe a try, I think you’ll be pretty happy with the results.

Canning Apple Pie Filling

10 cups water
4 1/2 cup granulated sugar (I used half brown)
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup lemon juice
Approximately 18 large apples (non sweet variety)
7 quart size jars and lids
water bath canner

Step 1: First get jars prepared by sterilizing them. The lids should be ready to put into hot water to soften the rubber seal. Fill water bath canner and put on the stove and begin to heat water.
Step 2: Wash and peel apples. Core apples and cut into 8ths. Fill the jars with the uncooked apples.
Step 3: In a large pot put the 10 cups of cold water, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Whisk to incorporate. Cook over medium heat stirring regularly until sauce begins to thicken. Make sure sauce does not thicken completely so it can fill all the airspace in the jar.
Step 4: Boil water in small saucepan or microwave safe bowl and drop the lids into it so they soften the rubber. Carefully pour the sauce into each jar , leaving a 1/4 in. head space. Wipe down the tops of each jar with a hot wet paper towel or hot wet clean dish towel(I usually dip my paper towel or dish towel into the water I am using to soften the lids). Drain water from rubber lids and carefully put each lid on the each jar. Put on the screw caps and crew on but not super tight.
Step 5: Process jars in water bath canner for 15 minutes, making sure the jars stay covered with the hot boiling water. When timer goes off use a jar remover and set jars on dish towel away from a breeze and let sit for 24 hours. Then store in the pantry for up to 1 year.

Canned apple pie filling | you-made-that.com


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