Simple Farmstead Cooking

Changes for 2014

2013-12-24T10:31:00.003-05:00

I won't be posting to this blog any longer.

Going forward, the recipes will be posted to my main blog, Life At Cobble Hill Farm, and not separated out to this cooking blog.

It's getting harder and harder to keep up with 3 blogs. :)

Eventually, all the recipes will be transferred to Life At Cobble Hill Farm and at that time I'll delete this blog.

I hope you'll join us over there!

Triple Peanut Butter Cookies

2013-12-12T15:02:00.002-05:00

Let's face it, peanut butter is so good, how can a cookie that incorporates it in 3 forms be anything but delicious? These are sweet, a bit salty, chewy, rich and the perfect thing to eat with a glass of milk.

Triple Peanut Butter Cookies
source: Lightly adapted from a recipe by King Arthur Flour
Makes 6 dozen cookies

1 cup unsalted butter, softened
1 cup light or dark brown sugar
1 cup granulated sugar
1 1/4 cups creamy peanut butter
2 large eggs, at room temperature
2 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups chopped salted peanuts
1 1/3 cups peanut butter chips

Preheat the oven to 350 degrees Fahrenheit. Prepare 2 baking sheets by either lightly greasing them or lining them with parchment paper or silpat liners.

In a large bowl, mix together the butter, sugars, and peanut butter. Cream until fully incorporated. Add the eggs, one at a time, beating well after each. Add the flour, baking powder, baking soda, and salt. Mix just until combined. Stir in the peanuts and peanut butter chips.

Drop the dough by Tablespoonful onto the prepared baking sheets. Bake for 12-14 minutes, until cookies are set and lightly browned around the edges. Remove the pans from the oven to a cooling rack. Allow the cookies to cool on the pans for 5 minutes then transfer them to cooling racks to cool completely.

Homemade Holiday Food Gift Ideas

2013-12-09T17:30:00.001-05:00

Here's a compilation of Homemade Holiday Food Gift Ideas found on this site.
I'm hoping you will find something yummy to make for the special people on your list.

The Holidays are coming!!

Hot Cocoa and Homemade Marshmallows

Homemade Chai Tea Concentrate

Maple Popcorn

Moose Munch

Homemade Nut Butter

Homemade Coffee Syrup

Strawberry-Chipotle BBQ Sauce

Homemade Mustard {3 Recipes}

All-Purpose Baking Mix {a.k.a. Homemade Bisquick}

Homemade Extracts {Lemon, Orange and Vanilla}

Homemade Salad Dressings {Recipes for 24 types}

Homemade Seasonings/Spice Mixtures {Recipes for 16 types}

Homemade Granola

Pumpkin spice

Maple-Walnut and Blueberry

Cranberry-Walnut Quick Bread Mix In A Jar

Cinnamon Coffee Cake Mix In A Jar

Salted Caramel Sauce

Frozen Cookie Dough

Homemade Truffles:

Chocolate Chip Cookie Dough Truffles

Oreo Cookie Truffles

Pumpkin Truffles

Cake Batter Truffles

Candy-Dipped Pretzel Sticks

Single-Serving Pumpkin Cheesecakes in Jars

Pumpkin Cream Cheese Quick Bread

6 Weeks of Fudge Recipes - Week #5: Cake Batter Fudge

2013-12-07T15:22:00.000-05:00

Last year I shared truffle recipes and the Cake Batter Truffles were one of the most popular. This tastes very similar and is even easier, if that's possible. Although it doesn't taste like fudge, more like cake batter candy, it looks a lot like it. I have not tried freezing this recipe, so I'm not sure if it will turn out or not, so I've only given refrigerator storage instructions.

Cake Batter Fudge
Source: very lightly adapted from a recipe by Sally's Baking Addiction

2 cups + 2 Tablespoons Supermoist white or yellow cake mix (or any brand white or yellow cake mix)
2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
1/4 cup milk
2/3 cup white chocolate chips
1/4 cup rainbow sprinkles

Spray an 8×8 baking pan with nonstick spray or butter. Set aside.

Mix together cake mix and powdered sugar in a large bowl. Add milk and butter (do not stir them in) and microwave for 2 minutes. Once done, immediately begin mixing everything together until the butter is fully melted. The batter will be very thick. Fold in white chocolate. Stir until almost fully incorporated then add sprinkles. Stir gently. You do not want the sprinkles to leak their color.

Spoon into prepared baking pan, making sure it is level and smooth at the top. Chill in the refrigerator for at least 2 hours.

Store in the refrigerator in a sealed container up to 10 days.

Additional Fudge Recipes from This Series:
Week 1 - Pumpkin Pie Fudge
Week 2 - Quick and Easy Rocky Road Fudge
Week 3 - Peanut Butter Fudge
Week 4 - Maple Walnut Fudge

Sugar Cookie Bars with Peppermint-White Chocolate Frosting

2013-12-06T07:22:00.000-05:00

I adore sugar cookies but I'm not a fan of cutting them out, baking them, and then carefully frosting them. They are beautiful, I just don't like to take the time to do this. A couple of years ago, Barnes and Noble offered a Peppermint Sugar Cookie bar at the Holidays that I thought tasted pretty yummy. So when I came across a sugar cookie bar recipe, I knew I could recreate the tasty treat.

These are soft, moist, and delicious, and the best part - they are super easy. Although I don't use food coloring typically in our food, I did so for photography purposes.

Sugar Cookie Bars with Peppermint-White Chocolate Frosting

Source: Adapted from a recipe by Cooking Classy

Cookies:

1/2 cup butter, softened

1 cup granulated sugar

1 egg

1 egg white

1 1/2 Tablespoons sour cream

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Peppermint-White Chocolate Frosting:

1/4 cup unsalted butter, softened

4 ounces white chocolate, melted {can use vanilla candy melt}

2 cups powdered sugar

2-3 Tablespoons half and half

1/2 teaspoon vanilla extract

1/4 teaspoon peppermint extract

A couple drops food coloring (optional)

Preheat oven to 375 degrees. Prepare baking dish by buttering a 13" x 9" baking dish, set aside.

In a small bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine.

With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 17 - 20 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.

To Make The Frosting:

In a mixing bowl, with an electric mixer, whip together butter, melted white chocolate, powdered sugar and half and half until fluffy. Blend in vanilla and peppermint extracts as well as food coloring, if using.

5 Weeks of Soup Recipes - Week #4: Taco Soup

2013-12-05T15:24:00.004-05:00

Another favorite from our household. When the weather is chilly this is the perfect comfort food. I make it for lunch on the weekends {and leftovers for during the week} and the entire house smells so good.

As with most soup recipes, this one is very adaptive. If you want a cheesier version, make a cheese sauce {flour & butter roux + milk + shredded cheese} and stir it in. If you want a beefier version, add more beef broth. If you want all beans and no meat, that's good too!

Taco Soup

1 pound lean ground beef, ground turkey, or shredded cooked chicken

1 Tablespoon vegetable oil
1 small onion, finely chopped
1 small red or green pepper, chopped
1/3 cup frozen or fresh corn {don't bother un-thawing if it's frozen}
4 cups chicken broth
2 cups beef broth
1 - 10 oz can Rotel tomatoes, undrained
15oz can black beans, drained & rinsed
1 package taco seasoning
1 cup dried pasta {I use medium elbows}
Crushed tortilla chips, shredded cheese, and/or sour cream for serving

Brown ground beef or turkey in a dutch oven or soup pot over medium heat, seasoning with salt and pepper, breaking it up, until no longer pink. Drain and remove to a bowl. Set aside.

To the dutch oven, add the vegetable oil and then the onion and pepper. Cook 4-7 minutes, until onion is translucent, and pepper is lightly browned, stirring often. Add the removed ground beef/turkey {or shredded chicken if using}, corn, chicken broth, beef broth, tomatoes, black beans and taco seasoning. Bring to a boil. Once at a boil, add the pasta and cook according to pasta package instructions.

Serve with crushed tortilla chips, shredded cheese, and a dollop of sour cream, if desired.

Previous Weeks' Soup Recipes:

Slow-Cooker Minestrone

French Onion Soup

Slow-Cooker Chicken Tortilla Soup

6 Weeks of Homemade Food Gift Ideas - Week #6: Homemade Mustard {3 Recipes}

2013-12-03T16:38:00.000-05:00

I am a huge fan of mustard and am always on the lookout for new flavor combinations. This makes a fantastic gift or even an item to bring for an appetizer.

When you first make mustard it can be quite spicy. It mellows as it sits in the refrigerator. The nice thing is, it's the perfect item to make and have on hand for any forgotten gifting. If you are giving this as a gift and have made it the same week you're gifting it, just add a note to the label to enjoy it in a week or two.

Coarse Mustard
Makes about 1 1/2 cups

1/2 cup brown or yellow mustard seeds
1/3 cup red wine vinegar
2 garlic cloves, minced
2 teaspoons salt
3 Tablespoons honey

Pour the mustard seeds into a medium mixing bowl and cover with water 3 inches higher than the seeds. Cover the bowl and let sit at room temperature overnight, or up to 12 hours.

Drain any remaining water from the seeds. In a blender, combine half the soaked mustard seeds with the vinegar, garlic, salt, honey and 2 Tablespoons water. Blend until smooth. If it's too thick add more water, 1 teaspoon at a time. Stir in the remaining seeds.

Transfer to jars, seal, and refrigerate. If you try it in the first couple of days it will be spicy - it mellows with time as it sits in the refrigerator. Keeps up to 6 months.

Honey Mustard
Makes about 1 1/4 cups

1/2 cup yellow mustard seeds
2 Tablespoons dry mustard
1/3 cup + 1 Tablespoon red wine vinegar {berry vinegar is good too!}
1/4 cup honey
1 teaspoon salt
1 garlic clove, peeled and minced

Pour the mustard seeds into a medium mixing bowl and cover with water 3 inches higher than the seeds. Cover the bowl and let sit at room temperature overnight, or up to 12 hours.

Drain any remaining water from the seeds. In a blender, combine the soaked mustard seeds, dry mustard, vinegar, sugar or honey, and salt. Blend until smooth. If it's too thick add water 1/2 teaspoon at a time. Taste. Add more honey if desired.

Transfer to jars, seal, and refrigerate. If you try it in the first couple of days it will be spicy - it mellows with time as it sits in the refrigerator. Keeps up to 6 months.

Honey-Beer Mustard
Makes about 3 cups

1 1/2 cups dark beer
1 cup mustard seeds
1 cup apple cider vinegar
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon allspice

In a medium pot over medium-high heat combine the mustard seeds and beer. Bring to a boil, watching carefully so it doesn't boil over, and remove from heat once it begins boiling. Allow to sit until almost all the liquid is absorbed, about 2-3 hours.

Transfer the seeds {including any remaining liquid} to a food processor. Add the vinegar, honey, salt and allspice and pulse until the seeds are coarsely ground, scraping down the sides as needed.

Transfer to jars, seal, and store in the refrigerator. If you try it in the first couple of days it will be spicy - it mellows with time as it sits in the refrigerator. Keeps up to 6 months.

Check out some other fantastic food gift ideas:
Candy-Dipped Pretzel Sticks
Hot Cocoa Mix and Homemade Marshmallows
10 Additional Homemade Holiday Food Gift Ideas
All-Purpose Baking Mix/Homemade Bisquick
Gifts In Jars - Cranberry Walnut Quick Bread & Cinnamon Coffee Cake
Homemade Chai Tea Concentrate

6 Weeks of Fudge - Week #4: Maple Walnut Fudge

2013-11-29T14:00:00.000-05:00

By now you know that I love to make easy fudge. Easy meaning, no candy thermometer, no worrying about grainy fudge. Here's another very tasty, very easy recipe. Although it doesn't contain actual maple syrup, the maple flavoring adds a smooth, real maple flavor that can't be beat.

I made mine in a 13x9 inch pan but if you would like yours thicker you can pour it into a 9-inch square pan.

Maple Walnut Fudge

2 tablespoons unsalted butter

2/3 cup Evaporated Milk

1 1/2 cups granulated sugar

1/4 teaspoon salt

2 cups miniature marshmallows

1 (12 ounce) package White chocolate chips

1/2 cup chopped walnuts

1 1/2 teaspoons maple flavored extract

Additional walnut halves for the top {optional}

Prepare either a 9-inch square pan or a 13x9" baking pan with lightly buttered parchment paper.

In a large pan over medium heat, combine the butter, milk, sugar and salt, stirring constantly. Bring to a full rolling boil and boil for 5 minutes, continuing to stir constantly. Remove from the heat.

Vigorously stir in the marshmallows, white chocolate chips, nuts and maple flavoring. Stir for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle additional nuts on top of the fudge if desired. Press into fudge; refrigerate until firm.

Store in a sealed container in the refrigerator for up to 1 week or, for longer storage, store in a freezer-safe container for up to 6 months.

More Fudge Recipes:
Week 1 - Pumpkin Pie Fudge
Week 2 - Quick and Easy Rocky Road Fudge
Week 3 - Peanut Butter Fudge

6 Weeks of Homemade Holiday Food Gift Ideas - Week #5: Homemade Chai Tea Concentrate

2013-11-29T08:00:00.000-05:00

If you have someone who loves Chai Tea on your list, this is a great gift for them. Not only is it easy to put together, but they can store it in the refrigerator for short-term and in the freezer for up to 6 months. It makes a great hostess gift or a nice thing to have on hand for guests coming over.

Chai Tea Concentrate
makes 6 cups

5 cups water
1/4 cup chopped fresh ginger {can be roughly chopped and peel left on}
3 four-inch sticks of cinnamon
3 whole cloves
4 cardamom pods
3 black peppercorns
1 vanilla bean, split
1 one-inch slice of an unpeeled orange
4 black tea bags {regular or decaf}

In a medium size pot over medium-high heat, combine all ingredients except the tea bags. For the vanilla bean, scrape the seeds into the mixture and add the pod as well. Partially cover the pot with a lid and bring to a boil. Once it comes to a boil, reduce the heat to medium-low and allow to simmer for 15 minutes, partially covered.

Remove from heat and add the tea bags. Cover the pot completely and allow to steep for 5 minutes. Strain the liquid and store in a covered container in the refrigerator for up to 2 weeks. For longer storage, freeze in a freezer-safe container for up to 6 months. Thaw overnight in the refrigerator.

To use: serve 1 part of concentrate with 1 part of warm milk, or to taste. Sweeten with a teaspoon or two of honey.

Check out some other fantastic food gift ideas:
Candy-Dipped Pretzel Sticks
Hot Cocoa Mix and Homemade Marshmallows
10 Additional Homemade Holiday Food Gift Ideas
All-Purpose Baking Mix/Homemade Bisquick
Gifts In Jars - Cranberry Walnut Quick Bread & Cinnamon Coffee Cake

6 Weeks of Fudge - Week 3: Quick & Easy Peanut Butter Fudge

2013-11-25T20:26:00.001-05:00

Last week was technically week 3, but I missed it. So, this week will be both week #3 and week #4. I am a sucker for quick and easy fudge of any kind and this is super simple. If you've ever made your own peanut butter cups before, this is just like the filling - rich, moist, smooth and delicious.

Let me prepare you for the ingredients. They contain a lot of butter. A LOT of butter. Hence, the smooth, creamy, rich flavor of the fudge. I only serve this at the Holidays. :-)

Quick & Easy Peanut Butter Fudge
Makes 1 - 8 or 9" pan

1 1/4 cups unsalted butter
1 1/4 cups creamy peanut butter
pinch of salt
1 teaspoon vanilla extract
4 - 4 1/2 cups sifted powdered {confectioner's} sugar

Prepare an 8 or 9-inch pan by either lightly buttering it or lining it with lightly buttered parchment paper. Set aside.

In a large pan over medium heat, melt the butter and peanut butter stirring frequently. Bring to a boil. As soon as it begins boiling, remove it from the heat and add the salt and vanilla. Stir. Stir in 4 cups of the powdered sugar. If it's not too stiff, stir in the remaining 1/2 cup.

Pour into the prepared pan and allow to set for at least 2 hours before cutting. Store either at room temperature or in the refrigerator in a sealed container for up to 1 week. For longer storage, store in the freezer {for 4-6 months}.

For additional Fudge Recipes, check out:
Week 1 - Pumpkin Pie Fudge
Week 2 - Quick and Easy Rocky Road Fudge

5 Weeks of Soup - Week 3: Slow-Cooker Minestrone Soup

2013-11-20T21:16:00.001-05:00

Minestrone is my go-to soup during the week. In the fall and winter it makes the perfect lunch. I like to make a big pot of it on the weekend so it's all set for the week.

It's extremely adaptable - add what you have. If you prefer dried beans, use those. If you have leftover squash, corn, etc., toss it in. If you don't have the time to make it in a crockpot, make it on the stove - it will only take about 40 minutes.

Slow-Cooker Minestrone Soup

4 cups low-sodium vegetable stock

1 1/2 cups water

2 (14.5 oz) cans diced tomatoes

1 cup diced celery (2-3 stalks)

1 cup diced carrots (approx. 2 carrots)

1 cup diced yellow onion (1 small)

1 Tbsp chopped fresh parsley (or 1 tsp dried)

2 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried crushed rosemary

2 bay leaves

2 cloves garlic, minced

Salt and freshly ground black pepper, to taste

1 1/3 cups shell pasta

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can white navy beans or cannellini beans, drained and rinsed

2 cups slightly packed chopped fresh spinach, optional

Finely shredded Romano cheese or Parmesan, for serving

To a slow-cooker, add the vegetable stock, water, tomatoes, celery, carrots, onion, and all the spices except salt and pepper. Turn to low and cook 5-6 hours {or on high for 3 hours}.

Uncover, taste, add salt and pepper as needed. Add the pasta and beans and cook on low 30 minutes, or until the pasta is cooked. Stir in the spinach, if using, and allow to cook a few minutes more, until it wilts.

Serve topped with shredded cheese.

**If making on the stovetop, sauté veggies in a Tablespoon of veg. oil over medium heat in a large stockpot. Add the spices and stir to allow the flavors to meld. Add the vegetable stock, water, and tomatoes. Turn to high, bring to a boil, and boil 10 minutes. Add the beans and pasta. Cook according to pasta directions. Stir in spinach, if using, and cook a few minutes more.**

6 Weeks of Holiday Food Gift Ideas, Week 4: Mixes In Jars {Cranberry-Walnut Quick Bread and Cinnamon Coffee Cake}

2013-11-18T18:13:00.001-05:00

I love both giving and receiving mixes in jars. They are fantastic to have in the pantry - perfect for a quick dessert. Instead of the typical cookie mix, I thought I'd share a Coffee Cake mix and a Quick Mix that we enjoy. The Quick Mix looks very festive with dried cranberries, but feel free to substitute another dried fruit - I used dried blueberries because I have so many on hand.

Cinnamon Coffee Cake Mix In A Jar
Fills a 1-Quart Canning Jar

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
vanilla bean seeds scraped from 1 vanilla bean {directions below if you don't have a vanilla bean}
1 cup granulated sugar
1/2 cup cinnamon chips
1/2 cup chopped nuts - pecans or walnuts

In a medium bowl mix together the flour, baking soda, baking powder, ground cinnamon, vanilla bean and sugar. Place in a 1-Quart canning jar, using a funnel or carefully spooning it in. Gently shake the jar so the mix is even. Top with the cinnamon chips, as a layer, and then the nuts as the final layer.

Attach the following instructions for the recipient:
To Make The Cinnamon Coffee Cake
Need:
8 Tablespoons unsalted butter, softened
2 large eggs
1 cup sour cream or Greek-style yogurt
3/4 cup whole milk

Preheat the oven to 350 degrees Fahrenheit.
Grease and flour a 9-inch square baking pan.
In a large bowl, mix together the butter, eggs and yogurt until well blended. Add the contents of the jar, stirring into the butter mixture, then slowly stir in the milk until fully incorporated.

Pour into the prepared pan and bake 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool slightly.
Serve Warm.

{**If you didn't use vanilla beans, add 1 teaspoon vanilla extract to the directions and include it mixed in with the butter, eggs and yogurt.**}

Cranberry-Walnut Quick Bread Mix In A Jar
Fills a 1-Quart Canning Jar

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
vanilla bean seeds scraped from 1 vanilla bean {directions below if you don't have a vanilla bean}
1 cup walnuts
1 cup dried cranberries {or other dried fruit}
1/2 cup packed light brown sugar

In a medium bowl, mix together the flour, baking powder, salt, granulated sugar and vanilla bean.
Place in a 1-Quart canning jar, using a funnel or carefully spooning it in. Gently shake the jar so the mix is even. Top with the nuts as a layer, the cranberries as a layer, and then the brown sugar as the final layer, gently packing it down.

Attach the following instructions for the recipient:
To Make The Cranberry-Walnut Quick Bread Mix
need:
2 large eggs
4 Tablespoons unsalted butter, melted
3/4 cup whole milk

Preheat the oven to 350 degrees Fahrenheit.
Grease a loaf pan.
In a large bowl, beat together the eggs, butter and milk. Add the contents of the jar and mix just until combined.
Pour into the prepared loaf pan and bake 45-50 minutes, until a toothpick inserted in the center comes out clean.
Remove to a cooling rack to allow to cool for 5 minutes. Remove the quick bread from the pan and allow to cool completely on the wire rack.

{**If you didn't use vanilla beans, add 1 teaspoon vanilla extract to the directions and include it mixed in with the eggs, butter and milk.**}

Check out some other fantastic food gift ideas:Candy-Dipped Pretzel Sticks
Hot Cocoa Mix and Homemade Marshmallows
10 Additional Homemade Holiday Food Gift Ideas
All-Purpose Baking Mix/Homemade Bisquick

6 Weeks of Fudge - Week #2: Quick and Easy Rocky Road Fudge

2013-11-16T20:59:00.002-05:00

So basically, this is cheating. You aren't using a candy thermometer or worrying about the temp, cook times, or anything else. You're dumping it in a pan, letting it sit at low heat until melted, adding a few more ingredients, and pouring it in a pan to set. And let me tell you, it's delicious. I have always loved Rocky Road fudge and this doesn't disappoint.

Quick and Easy Rocky Road Fudge

Makes 1 8-inch pan

Unsalted butter for buttering the dish if using foil
1 - 12oz package + 1 cup chocolate chips {or 20 ounces of chocolate}*I use a combination of 1 1/2 cups semi-sweet and 1 cup milk chocolate, but you could do all semi-sweet or all milk chocolate*
1 - 14oz can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup chopped walnuts

1 1/2 cups mini marshmallows

Line an 8-inch pan with either aluminum foil, parchment paper, or food-safe waxed paper. If using foil, lightly butter the aluminum foil.

In a medium size pan over low heat, add the chocolate chips and sweetened condensed milk. Stir until the chips are melted and all are combined.

Take the pan off the stove and stir in vanilla, then nuts and marshmallows.

Pour into the prepared pan, smooth the top with a spatula, and let sit at least 6 hours prior to cutting. When all set, lift out the foil/waxed paper and peel it off the fudge. Place the fudge on a cutting board to cut as desired.

5 Weeks Of Soup Series - Week #2: French Onion Soup

2013-11-14T20:57:00.000-05:00

I love French Onion Soup. Good French Onion soup, that is. Because it's got so few ingredients, those items in it must shine! I love this recipe - it's full of flavor and not too terribly time consuming. The onions take a bit of time but they can be left to cook, for the most part, just checking on them from time-to-time. They are well worth the effort.

French Onion Soup
source: Anne Burrell

Extra-virgin olive oil

8 large onions, thinly sliced salt to taste6 ounces dry sherry4 bay leaves1 bundle fresh thyme2 quarts chicken stock12 thin slices baguette1/2 pound Gruyere, grated

In a large, deep pan, add a coating of olive oil then the onions. Sprinkle the onions generously with salt. Bring the pan to a medium heat. Stir the onions just to coat with oil, then cover the pot and sweat for 15 to 20 minutes.

Once the onions are quite soft and have released quite a bt of water, remove the lid and continue cooking them, long and slow to develop a rich brown color and sweet flavor, 40 minutes to 1 hour.

When the onions are very brown and have shrunk considerably, add the sherry and cook until the sherry has reduced by half. Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and reduce heat and simmer for at least 1 hour. Add water if the broth reduces too much. Season with additional salt, as desired.

Toast or grill the baguette slices. Fill ovenproof crocks 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere. Place the crocks under the broiler to melt the cheese and make it brown and bubbly.

6 Weeks of Holiday Food Gift Ideas - Week 3: Homemade All-Purpose Baking Mix/Bisquick Copycat + Recipes To Use It!

2013-11-12T16:12:00.000-05:00

I'm a huge fan of mixes, as long as they aren't full of junk. This meets that criteria in addition to being great tasting. This is a great all-purpose mix that I discovered in the King Arthur Flour Cookbook.

In continuing with the Holiday Food Gift Ideas, I think this makes a fantastic gift since it's easy to put together, stores very well in the freezer, and makes a nice array of things. Don't forget to print out the recipes for the recipient so they have them handy when ready to bake!

All-Purpose Baking Mix

9 cups All-Purpose Flour {or 4 1/2 cups whole wheat and 4 1/2 cups all-purpose}

1/3 cup double-acting baking powder

5 teaspoons salt

1 1/2 cups nonfat dry milk, or dried buttermilk powder (I use a combination - 3/4 cup each dry milk and buttermilk powder)

1/3 cup granulated sugar

1 1/2 cups vegetable shortening; use butter-flavored if you like

Combine all of the dry ingredients into a large bowl, whisking them together to blend.

Using a pastry fork or blender mix in the shortening till the mixture looks like coarse crumbs.

Store the mix in plastic bags or an airtight container for up to 1 month at room temperature; or longer in the freezer.

Recipes Using The Mix:

Biscuits

2 cups All-Purpose Baking Mix

1/2 cup cold milk

Preheat the oven to 450°F.

In a large bowl, stir together the baking mix and milk to make a soft dough. Turn the dough out onto a work surface sprinkled with baking mix, sprinkle the top of the dough with a bit more mix, and knead a few turns, until cohesive. Pat the dough about 3/4" thick, and cut with a 2" to 2 1/2" biscuit cutter. Place the biscuits on an un-greased baking sheet.

Bake the biscuits for 8 to 12 minutes, until golden brown. Remove from the oven, and serve hot.

Yield: about a dozen biscuits, depending on size.

Muffins

3 cups All-Purpose Mix 
1/2 cup sugar
3/4 cup dried fruit or nuts, cinnamon chips, lemon chips, or the flavored chip of your choice
1 teaspoon cinnamon (optional)
2 large eggs
1 cup water
cinnamon-sugar or coarse sugar, for the tops of the muffins (optional)

Preheat the oven to 375 degrees Fahrenheit. Prepare a muffin pan by lightly greasing the 12 muffin cups.

In a large bowl, whisk together the All-Purpose Mix, sugar, dried fruits or nuts or chips, and cinnamon. In a separate bowl or cup, whisk together the eggs and water, then stir these liquid ingredients into the dry ingredients.

Use a muffin scoop or 1/4-cup measure to fill the muffin cups 3/4 full. Sprinkle the tops with cinnamon-sugar or coarse sugar, if desired.

Bake the muffins for 18 to 22 minutes, till they're golden. Remove them from the oven, and allow them to cool in the pan for 5 to 8 minutes. Rap the pan on the edge of a counter sharply to loosen the muffins, and turn them out onto a rack. Serve them warm. Yield: 12 muffins.

Cinnamon Rolls

Dough

4 cups All-Purpose Mix 
1/4 cup granulated sugar
2 large eggs
1/2 cup + 1 to 2 tablespoons water or milk
1 teaspoon vanilla

Filling
3/4 cup light brown sugar, firmly packed
1 tablespoon Instant Clearjel® OR 2 tablespoons (1/2 ounce) unbleached all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons butter
2 tablespoons water
1/2 cup diced pecans or raisins (optional)
1/2 cup cinnamon chips (optional)

Glaze
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons cream or 2 to 3 tablespoons water or milk

Preheat the oven to 350 degrees Fahrenheit.

To make the Dough: In a medium-sized bowl whisk together all of the dry ingredients. In a separate bowl, whisk together the eggs, the water or milk, and vanilla. Combine the dry and wet ingredients, and mix to form a slightly sticky dough. Flatten the dough into a rectangle, cover it, and let it rest for 15 minutes.

To Make The Filling: In a medium-sized bowl, whisk together the dry ingredients, then cut in the shortening or butter. Add water to form a spreadable paste; reserve the nuts and chips for later.

The Assembly: Generously flour your work surface, and roll the dough into a 12 x 15-inch rectangle, sprinkling both sides of the dough with flour if it's very sticky. Spread the dough with the filling, and sprinkle it with the nuts or raisins, and cinnamon chips, if you're using them. Starting at a short edge, carefully roll the dough into a log. Cut the log into 12 1-inch slices.

Lay the rolls in a lightly greased 9 x 13-inch pan. Bake for 22 to 25 minutes, until they're golden brown. Let them cool in the pan for 10 minutes, then spread or drizzle them with the glaze, which you've made by whisking together the sugar, vanilla, and cream or water. For best flavor and texture, serve the rolls warm. Yield: 12 rolls.

Scones

2 1/2 cups All-Purpose Mix 
2 tablespoons granulated sugar
3/4 cup raisins, currants, or the dried fruit of your choice
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 egg
1/3 cup whole milk or cream
coarse white sugar or cinnamon-sugar, for topping (optional)

Preheat oven to 400 degrees Fahrenheit.

Whisk the sugar, dried fruit and nutmeg into the All-Purpose Mix. Whisk the vanilla, egg and milk/cream together, and stir them into the dry ingredients. Mix until evenly moistened.

Transfer the dough to a lightly floured work surface. Gently fold it over until it holds together. Place it on a lightly greased baking sheet, pat it into an 8-inch circle, and cut it into 8 wedges. Pull the wedges apart slightly. Brush the tops of the scones with a bit of milk, and sprinkle them with coarse sugar.
Bake them for 18 to 22 minutes, until lightly browned. Yield: 8 scones.

Pancakes or Waffles
1 to 1 1/4 cups water or milk
1 large egg
1 teaspoon vanilla extract (optional)
2 cups All-Purpose Mix 

In a small bowl or measuring cup, whisk together the water or milk, egg and vanilla, if you're using it. Mix these liquid ingredients into the All-Purpose Mix and stir gently until only a few small lumps remain.

Heat a griddle or cast iron pan over medium heat. Brush it with oil or melted butter. When the griddle is the proper temperature a drop of water will bounce across the surface. Use a 1/4-cup measure or muffin scoop to ladle the batter onto the griddle. Turn the pancakes over when the bubbles that appear on the surface remain open. Cooking the other side of the pancakes will take a much shorter time, perhaps only 30 seconds or so, depending on the heat of the griddle and the thickness of the pancakes. Remove the pancakes from the griddle, and serve them hot. Yield: 1 dozen 3-inch pancakes.

The same batter may be used for waffles; however, adding a tablespoon of vegetable oil to the batter will result in a crisper waffle. Be sure to grease the waffle iron, and preheat it. Waffle irons differ considerably, but most will cook waffles in 2 to 4 minutes. Yield: 3 or 4 large waffles.

Check out some other fantastic food gift ideas:
Candy-Dipped Pretzel Sticks
Hot Cocoa Mix and Homemade Marshmallows
10 Additional Homemade Holiday Food Gift Ideas

Apple Cider Muffins

2013-11-11T16:09:00.001-05:00

This is by far the most moist muffin recipe I've ever made. These are, in one word, delicious. They are great warm or cold - doesn't matter, they are yummy. Around this time of the year I use apple cider for any number of things - Cider Glazed Pork, Chicken in Creamy Cider Sauce, and I boil down cider to use in apple pies. I always have a bit leftover and this is the PERFECT way to use it up. I haven't tried freezing these {they don't last that long} but I would think they would freeze very well.

APPLE CIDER MUFFINS

Makes 18 muffins

1 cup white sugar
1 cup brown sugar
3/4 cup vegetable oil
3 large eggs
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup apple cider
3/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 medium baking apples, peeled, cored and the flesh grated

Preheat the oven to 350 degrees Fahrenheit.

Line 2 muffin tins with 18 cupcake liners, or lightly grease them.

In a large bowl, mix together the sugars, vegetable oil and eggs with an electric mixer. Add all the additional ingredients and mix, just until combined.

Pour into muffin cups, filling about 3/4 full. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven to a cooling rack to cool to room temperature.

6 Weeks Of Fudge - Week 1: Pumpkin Pie Fudge

2013-11-07T17:38:00.002-05:00

The Holiday season just seems to call for fudge. It's an easy to make candy with so many possible flavor combinations that may be able to please everyone. Because of this, I decided to do 6 weeks of fudge - sharing 6 weeks of flavorful recipes. The nice thing with fudge is that it freezes really well so you can make it now, throw it in the freezer, and at the Holidays pull together a beautiful fudge platter with little effort.

Pumpkin Pie Fudge
makes 1 - 9x13 pan

3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup pumpkin puree {not pumpkin pie filling}
1 teaspoon pumpkin pie spice {if you don't have any, the recipe for homemade spice mix is here}
12 ounces butterscotch chips
7 ounces marshmallow crème
1 cup chopped nuts {walnuts, almonds, etc.}
1 teaspoon vanilla extract

Butter a 9"x13" baking pan. Set aside.

In a large saucepan over medium heat, combine the sugar, butter, evaporated milk, pumpkin and spice. Cook, stirring constantly, until sugar is dissolved, washing down the pan frequently with a pastry brush dipped in hot water to remove sugar crystals.

Bring mixture to a boil and insert candy thermometer. Continue boiling, stirring constantly, until mixture reaches 238 degrees Fahrenheit {soft ball stage}, about 10 minutes.

Remove from heat and add the butterscotch chips. Stir until melted. Add the marshmallow crème, nuts and vanilla extract, stirring until well blended.

Quickly pour into the prepared pan. Allow to cool at room temperature until set. Cut into squares. Store in a tightly covered container in the refrigerator for up to 1 week. For longer storage, freeze up to 2 months in a freezer-safe container.

5 Weeks Of Soup Recipes - Week 1: Slow-Cooker Chicken Tortilla Soup

2013-11-06T21:40:00.001-05:00

This is one of our favorite soups and a fantastic way to use up leftover chicken. It's one I make almost weekly during the fall and winter. If you don't have time to saute the veggies first, just add everything to the slow-cooker. I think the sauteing adds a bit of flavor, but it isn't something that must be done.

Despite the lengthy list of ingredients, this is an easy, delicious soup that will have your home smelling comforting and delicious!

Slow-Cooker Chicken Tortilla Soup
Serves 4-6

2 Tablespoons vegetable oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 medium sweet onion, minced
2 cloves garlic, minced
2 Tablespoons chili powder
2 teaspoons ground cumin
1 - 14 to 15 ounce can chopped tomatoes
1 small can enchilada sauce
1 cup corn, fresh, canned or frozen {thawed}
4 cups chicken broth
3 cups shredded cooked chicken
1 bunch cilantro, minced
salt and pepper to taste
optional garnish: tortilla chips, shredded cheese, sour cream

In a large saucepan over medium heat, add the vegetable oil, the peppers and onion. Saute until softened, about 2 minutes. Add the garlic, chili powder and cumin and cook for another 1-2 minutes, until fragrant.

Transfer the cooked vegetable/spice mixture to a slow-cooker and add the tomatoes, enchilada sauce, corn, chicken broth and chicken. Cover the slow-cooker and cook on high 3-4 hours or on low 7-8 hours. Stir in the cilantro and season with salt and pepper to taste before serving.

Garnish individual bowls with crushed tortilla chips, shredded cheese and a dollop of sour cream, if desired.

6 Weeks Of Holiday Food Gift Ideas - Week 2: Candy Dipped Pretzel Sticks

2013-11-04T20:17:00.003-05:00

I absolutely love the combination of salty and sweet so, there's no surprise, that pretzels dipped in chocolate and then covered with candy or trail mix is right up my alley. I think these are a great, easy idea to have around the Holidays both for snacks as well as for gifts.

The dipping possibilities are endless. You could cut up candy bars, trail mix, nuts, M&M candies, chocolate or other flavored chips, etc. You could also dip the pretzel sticks in melted caramels first, let that harden, then into chocolate, and then top with a drizzle of white chocolate. No matter which way you decide to go, they will be an inexpensive, easy treat!

Candy Dipped Pretzel Sticks
Makes 10 Sticks

10 Pretzel Sticks {found at most grocery stores, particularly at this time of the year}
12 ounces - chocolate, milk chocolate, dark chocolate or white chocolate - whatever your preference {candy melts, baking chocolate, plain candy bars, chocolate chips or almond bark will all work}
Assorted trail mix, candy bars, nuts or candies - roughly chopped

Line a cookie sheet with a piece of waxed paper. Set aside.

In a microwave-safe bowl, melt the chocolate at 35 second intervals, stirring between each, until melted.

Dip the pretzel stick, covering it about 3/4 of the way, into the chocolate -or- alternatively, spoon the melted chocolate onto the pretzel stick. Roll the chocolate-covered stick into the chopped candy/nuts/trail mix mixture.

Place on the waxed paper and repeat with the next pretzel stick. If your dipping items won't stick to the chocolate because they are too chunky {this was the case with mine}, scatter a teaspoonful of the mixture onto the waxed paper in a straight line and then lay the dipped pretzel stick on the pieces. Sprinkle a bit more on the top of the pretzel and drizzle with chocolate to make sure it adheres.

Allow to harden, at room temperature, for about an hour or until the chocolate is completely dried.

Store, sealed in an airtight container or bag, at room temperature for up to 2 weeks.

It's A Cobble Hill Farm Handcrafted Soap Giveaway!!

2013-10-29T16:51:00.003-04:00

It's giveaway time again!!

Big Allie {chicken} has been begging to hold another giveaway so she can earn more dried mealworm treats.

This will be a giveaway of 4 of our Handcrafted Soaps and 2 of our luscious lip balms - scents/flavors of your choice!

For more information, go to the Life At Cobble Hill Farm blog!

6 Weeks Of Homemade Food Gift Ideas - Week 1: Hot Cocoa Mix with Homemade Marshmallows

2013-10-28T17:16:00.001-04:00

An all-time favorite item for both giving and receiving, you just can't beat a delicious hot cocoa mix and homemade marshmallows push it right over the top. You can package them separately, or, if you want them together just leave a little room at the top of the jar for marshmallows.

If you would like to add a little variety, you can make spicy hot cocoa mix by adding a pinch of cayenne pepper, or you can go for flavored marshmallows. Any baking extract would work in place of the vanilla. If you want to make peppermint, using just 1/4 teaspoon peppermint baking extract along with 1/2 teaspoon vanilla extract makes a perfect minty marshmallow. You can dust them with crushed candy canes instead of the powdered sugar. Delicious!

Vanilla Marshmallows
2/3 cup + 1/2 cup cold water, divided
3 {1/4-ounce} envelopes unflavored gelatin
2 cups granulated sugar
1/2 cup light corn syrup or Lyle's Golden Syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup - 1/2 cup confectioners sugar or ground candy canes, for dusting

Lightly grease a 9-inch square pan. Pour 2/3 cup cold water in the bowl of a stand mixer. Sprinkle the gelatin over the top of the water and let stand about 10 minutes, until the powder has turned to gel. Attach the wire whisk attachment.

In a medium saucepan over medium-high heat, combine 1/2 cup water, the sugar, syrup and salt. Cook without stirring until the mixture reaches 250 degrees Fahrenheit.

Start the mixer on low speed and, slowly and carefully, add the hot syrup to the gelatin. Add the vanilla. Increase the speed to medium-high and beat for 10-15 minutes, or until the mixture becomes bright white, shiny and thick.

Spread the mixture into the prepared pan and smooth with a rubber spatula. Sprinkle the top with confectioners sugar or ground candy canes for a peppermint flavor. Let them sit, uncovered and at room temperature, at least 12 hours. Turn them onto the counter and, with a greased knife, cut them into the shapes desired. Alternatively, you can cut them with a greased metal cookie cutter. Dust the pieces with additional powdered sugar and/or ground candy canes to prevent them from sticking to one another.

Store in a covered container at room temperature up to 3 weeks.

Hot Cocoa Mix
Makes 5 - 8 ounce jars

4 cups Confectioners Sugar
2 cups Unsweetened Dutch-Process Cocoa Powder
4 teaspoons cornstarch
1/2 teaspoon salt

Sift together all of the hot chocolate mix ingredients. Mix well. Using a spoon, pour the mix into each of the jars. Screw the lids on the jar and attach the following directions:

Spoon 1/4 cup of the mix into a mug. Heat 1 cup of milk until hot but not boiling. Pour the milk over the cocoa mix while whisking them together. Top with marshmallows.

Additional Homemade Food Gift Recipes:
Homemade Coffee Syrup
Pumpkin Spice Granola
Salted Caramel Sauce
Candy Bar Coated Pretzels
Chocolate-Peanut Butter Pretzels
Homemade Vanilla, Lemon, and Orange Baking Extracts
Herb or Spice Blends
Strawberry-Chipotle BBQ Sauce
Flavored Salts
Homemade Truffles

10 Ideas For Homemade Holiday Food Gifts

2013-10-28T16:22:00.003-04:00

This is a compilation of some of the treats I've posted over the past couple of years that are not only delicious, but also happen to make great gifts for the Holidays.

*Please also check out my 6 weeks of Holiday Food Gifts for more ideas!*

Homemade Coffee Syrup

Pumpkin Spice Granola

Salted Caramel Sauce

Candy Bar Coated Pretzels

Chocolate-Peanut Butter Pretzels

Homemade Vanilla, Lemon, and Orange Baking Extracts

Herb or Spice Blends

Strawberry-Chipotle BBQ Sauce

Flavored Salts

Homemade Truffles

Pumpkin and White Chocolate Granola Bars

2013-10-25T16:09:00.001-04:00

This recipe is loosely based on my Pumpkin Spice Granola Recipe. This recipe, however, includes pumpkin puree, bumping the delicious pumpkin flavor up. It also includes white chocolate chips, giving it a little more of a dessert feel. You can certainly swap any of the dry items for other items {i.e. if you don't want chocolate chips, substitute with dried cranberries, sunflower seeds, etc.} and the oil with any liquid oil as well as the sugars with equal amounts dry and liquid sugars.

Pumpkin and White Chocolate Granola Bars

Makes 1 - 13"x9" pan of bars

1/2 Cup Canola Oil

1/2 Cup Brown Sugar

1/2 Cup Pumpkin Puree

1/2 Cup Honey

4 Cups Instant/Quick Rolled Oats

1/2 Cup Pepitas

1/2 Cup unsweetened {or sweetened if you prefer}, shredded coconut

3/4 Cups chopped walnuts

1/4 Cup Flax Seeds, optional

1 1/2 Cups White Chocolate Chips {semi-sweet chocolate chips or carob chips would work well}

2 teaspoons Ground Cinnamon

1/2 teaspoon Ground Nutmeg

1/2 teaspoon Ground Ginger

1/4 teaspoon Allspice

Heat the oven to 325 degrees and place parchment in a 9x13" baking dish.

In a medium saucepan over medium heat, mix together the oil, brown sugar, pumpkin puree, and honey until warmed. Stir to combine.

In a large bowl, mix together the oats, pepitas, coconut, flax seeds, chocolate chips and spices. Stir in the warm oil mixture and stir until all ingredients are coated. Press the mixture into the parchment lined baking dish and bake for 30 min.

Remove from the oven and using a heavy spatula or the bottom of a measuring cup, press down on the granola bars. Bake for an additional 20 minutes. Remove from the oven and allow to cool completely before cutting.

Store at room temperature in an airtight container for up to 5 days.

Pumpkin Cookies with Cream Cheese Frosting

2013-10-22T17:26:00.000-04:00

I've had this recipe for what feels like forever. I'm not sure where it came from, all I know is it produces moist, soft and delicious pumpkin cookies. There's nothing like a soft pumpkin cookie enjoyed with a cup of hot coffee on a Fall evening. They are simple to make, and store for about 1 week in a sealed container. I have not ever tried freezing them {they don't last that long....} but I would think they would freeze fine, unfrosted. The frosting is optional, they really are good either way.

Pumpkin Cookies with Cream Cheese Frosting
makes approx. 36 cookies

Cookies:

1 c. butter, softened

½ c. packed brown sugar

½ c. sugar

1 c. canned pumpkin

1 egg

1 t. vanilla

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

½ t. salt

1 c. chopped nuts, optional

Frosting:

¼ c. butter, softened

4 oz. cream cheese, softened

1 t. vanilla

2 c. powdered sugar

For the Cookies:

Preheat oven to 350 degrees.

In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, cream together the butter and sugars on low until combined then on medium-high for about 2 minutes. Add the pumpkin, egg, and vanilla. Mix well. Add flour, baking soda, baking powder, cinnamon and salt. Mix just until combined. Stir in chopped nuts if using.

Drop onto cookie sheet by Tablespoonful. Bake 10-12 minutes, or until centers look set. Remove to a cooling rack. Cool completely before frosting.

For the frosting:

Beat butter and cream cheese on medium speed until well blended. Add vanilla and powdered sugar and beat on medium-high until well blended. Add a teaspoonful to the top of each cookie.

Making Homemade Extracts

2013-10-17T10:17:00.004-04:00

Last year I tried making my own Vanilla Extract and I've been using it ever since. Since then I added Homemade Lemon and Homemade Orange Extracts to my cupboard. Not only does making your own save money, but it also ensures you know exactly what's in your product.

If you would like to make extracts for gift-giving this Holiday season, now is the time to get them going since the vanilla extract needs a few months to sit and allow the flavors to meld.

Purchasing Vanilla Beans in the local grocery stores is ridiculously expensive. I've found a few online sources, such as Beanilla, that sell them in bulk at a reasonable {for vanilla beans} price. {I don't make anything off of this link nor do they know I'm linking to them, I am doing so only because I've successfully purchased from them in the past - if you search "bulk vanilla beans" you will find plenty of sources}.

The Recipes:

Vanilla Extract
For every 1 cup of Vodka, you'll need 3 Vanilla Beans

If you're adding to a full bottle of vodka, start by removing about 1 cup of vodka. Set it aside. Split your beans down the center and scrap the beans from the pod with a knife. Add the beans and the pod to the bottle of vodka. Once you've done this with all beans, add the reserved cup of vodka until the bottle is full. Shake the bottle and put aside in a dark, cool area for 2 -4 months.

Weekly, or when you think of it, shake the bottle. Check it after 2 months. It should smell strongly of vanilla and be dark and slightly syrupy. If it isn't, put it aside for a couple of weeks and continue to shake and check on it. Strain the extract and discard the beans.

You can pour it into smaller bottles or keep it in the vodka bottle to use. If the bottle is clear, you can add a whole bean or two for decoration.

Lemon Extract
**A great way to use up lemon peels leftover during canning season!**
For every 1 cup of Vodka you'll need the peel of 5 lemons, all white pith removed {otherwise it will be very bitter}

Add your lemon peel to a bottle. Pour the vodka over it and tightly seal. Store in a dark, cool area. Shake the bottle and put aside for 2 weeks to 1 month.

Weekly, or when you think of it, shake the bottle. Check it after 2 weeks. Strain the extract and discard peels before use.

Orange Extract
**A great way to use up orange peels leftover during canning season!**
For every 1 cup of Vodka you'll need the peel of 5 oranges, all white pith removed {otherwise it will be very bitter}

Add your orange peel to a bottle. Pour the vodka over it and tightly seal. Store in a dark, cool area. Shake the bottle and put aside for 2 weeks to 1 month.

Weekly, or when you think of it, shake the bottle. Check it after 2 weeks. Strain the extract and discard peels before use.