Apple Syrup

This is another recipe from my in-laws.  About 6 years ago I lived with my in-laws for the summer while my husband was training with the Army.  That summer our church's ladies group (called the Relief Society) got together and submitted recipes and had a recipe book printed.  There have been several recipes out of that book that we make on a regular basis.  Plus it's a fun memory of my time there.

The apple syrup goes great with any kind of pancake.  My particular favorites are whole wheat or pumpkin.

Apple Syrup

1 cup sugar

3 Tbsp Bisquik mix (or homemade Bisquik mix)

1/4 tsp nutmeg

1/2 tsp cinnamon

2 cups apple juice or cider

2 Tbsp lemon juice

1/4 cup margarine

Mix together and bring to a boil.

Buttermilk Syrup

In our process of moving we spent a week at my in-laws. We went on a hike with some of the family and my 4 year old little miss.  It was a difficult hike but she made it all the way to the top, as far as she could climb on her own!  I was a proud mama.  She got lots of shout outs on the way up.  Her papa took her the rest of the way which was super rocky and lots higher climbing than she could reach.

Probably don't need to mention this but when we got home we were famished. We had an amazing pancake breakfast waiting for us with pumpkin chocolate chip pancakes and this buttermilk syrup. The combination is pretty incredible and the perfect after hike meal.  I'm pretty sure we all stuffed ourselves silly and then made this meal again a few days later.  It's a new favorite for us.

Buttermilk syrup

1/2 cup butter
1/2 cup buttermilk or 2 Tbsp buttermilk powder and 1/2 cup water
1/2 cup sugar
1 tsp vanilla
1/2 tsp baking soda

In a saucepan, melt butter. Add sugar and stir until dissolved. Add buttermilk and vanilla and bring to a slight boil stirring constantly. Remove pan from heat.  Add baking soda and mix well. Mixture will be bubbly and foamy. Serve warm.

If using buttermilk powder, melt butter. Add sugar and buttermilk powder and mix until dissolved. Add water and vanilla and bring mixture to a slight boil.  Remove from heat.  Add baking soda and mix well.


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Crock-pot Dr. Pepper BBQ Beef Sandwiches (gf)

Give my husband a good sandwich with some homemade BBQ sauce and he is a happy man.  This is super tasty and I love that it is made in the crock-pot.  No heating up the house, I don't even need to be home. Just perfect for when we will be gone playing but will be home to eat dinner.  And the sauce on this is amazing.  My hubby and I have agreed I just need to stop buying BBQ sauce because nothing can compete with a good homemade BBQ sauce.  Serve this over rice, quinoa, or gluten free bread instead of the bun for a gluten free version.

Crock-pot Dr. Pepper BBQ Beef Sandwiches (gf)

2 1/2 tsp salt
1 1/2 tsp black pepper
1 tsp cayenne pepper
3-6 lbs beef brisket
2 Tbsp extra-virgin olive oil
One 12-oz. can Dr. Pepper
Rolls, for serving

BBQ sauce:
1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 Tbsp prepared mustard, I like using spicy brown


In a small bowl, mix together salt, pepper, and cayenne pepper.  Set aside 1/2 tsp of the mixture.  Rub the remaining mixture on the beef.  In a large skillet, heat the oil over medium heat.  Brown the beef brisket on all sides.  Transfer beef brisket to crock pot.  Add the Dr. Pepper to the skillet and simmer on low heat for about 2 minutes scraping up the browned bits.  Pour the Dr. Pepper mixture over the beef in the crock pot.

Cook on low for 7 to 9 hours.

Shred the beef and transfer to a bowl and cover to keep warm.  Pour the juices from the crock pot into a bowl or gravy separator.  Skim off fat.  Return beef to slow cooker and pour 2 cups of the juices onto the beef.  Cover and keep crock-pot on warm.

In a small saucepan, heat the BBQ sauce ingredients and the reserved 1/2 tsp spice mixture over medium heat.  Stir 1 cup of the mixture into the beef, and reserve the rest.

Split the rolls, mound the beef on top, and serve with the reserved sauce.


Recipe adapted from Barbecue Beef Subs from Rachel Ray Magazine

Root Beer Beef Stew

5 Ingredient Pepper Steak

Cantonese Black Pepper Beef with Green Beans

Crock Pot Korean Style Short Ribs

Lemon curd (gf)

Recently I read an article about how lemons are a great winter fruit.  I was intrigued especially since I had a recipe for Lemon Curd I wanted to try.  My husband loves lemon flavored things and this recipe really jumped out at me.  The best part was it was used in some savory dishes too.  I decided to give it a whirl when there was a really good sale on lemons.  I am so glad that I did.  The lemon curd was super easy to make and tasted wonderful.  We used it for crepes with strawberries and whipped cream and again the next day with french toast.  What a great combination.  My husband says it tastes like lemon squares (his favorite).  I'm even going to make it again this week and then use it in a chicken dish.  If you're nervous about making this definitely don't be.  I'm always nervous about doing a recipe like this, but it really is easy.  So take a chance and make it!

Luscious Lemon Curd (gf)

1 ¼ cups sugar

4 large eggs

1 Tbsp light corn syrup

¾ cup fresh lemon juice

1 stick unsalted butter, in chunks

Whisk the sugar and eggs in a heavy saucepan; whisk in the remaining ingredients. 

Over medium-low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8 to 10 minutes.  Do not boil!

Immediately scrape the curd into a heatproof container or canning jars.  Press plastic wrap against the surface to create a seal.  Cover, let cool, and then refrigerate until needed, up to 3 weeks.

Crepes

2 eggs, beaten

1 1/2 cups milk

1 cup all-purpose flour

1 Tbsp cooking oil

1/4 tsp salt

In a medium bowl combine eggs, milk, flour, oil, and salt; beat until combined.  

Heat a lightly greased 6-inch skillet; remove from heat.  Spoon in 2 Tbsp batter; lift and tilt skillet to spread batter.  Return to heat; brown on one side only. Invert the crepe onto a paper towel.  Repeat with remaining batter, greasing skillet occasionally.

Another new recipe I tried out was Classic Potato Latkes.  These were also pretty easy and were a nice alternative to regular hash browns.  Warning: these are hard to not eat tons of.  We finished all of the latkes that day because they are just that tasty.  

Classic Potato Latkes

2 large baking potatoes, peeled

1 small onion, peeled

1/4 cup all-purpose flour

2 eggs

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp ground black pepper

1/2 cup olive oil

Preheat oven to 250 degrees.  Grate potatoes and onions on coarse side of box grater; transfer to large bowl of cold water as grated.  Let soak for up to 5 minutes total.  Drain well in colander.

Spread potatoes and onion on kitchen towel; roll up and twist towel lightly to wring out as much liquid as possible.  

Place drained potatoes and onions in bowl.  Stir in flour, eggs, baking powder, salt and pepper.  

Heat oil in large nonstick skillet over medium high heat.  Working in batches of 4 latkes, drop one tablespoon of potato mixture per latke into oil; flatten with a spoon.  Cook 2 to 3 minutes per side or until golden.  Drain on paper towels; season with salt to taste.  Place in warm oven until ready to serve.  Serve warm with smoked salmon, sour cream, or applesauce.