Pots and Pins

Cranberry Cream Shells...

The mister just celebrated his birthday...whoop-dee-doo...he hates birthdays, his and everyone else's.  It occurred to me that he could be a closet Jehovah's Witness as they don't celebrate birthdays, Christmas, etc., not that there's anything wrong with being a Jehovah's Witness...it's just that as his wife I think I should know these things.  So I called the mister, to ask him point blank if he was a JW...and he said, "Well, I suppose I'm actually more of a Scienacologist."  Yes.  That's what he said.  The mister is a cross between a Scientologist and a Gynecologist.  He's also very adept at mangling his native tongue.  I've warned him about using big words and words he doesn't know the meaning of, which when he listens to me and sticks to the words he knows, limits his vocabularly to about 50 words.  Sheesh!  You can take the man out of the cave but you can't take the caveman out in public...isn't that how the saying goes?

  

These delectable little desserts are sure to get you some raves...especially from your cranberry loving friends and family...did you know cranberries practically burst with goodness?  And with a touch of orange zest they are a Vitaminologists dream!  (I'm certain that's a word...although I'll not tempt the mister with it.)    

There are 3 parts to this recipe...first you bake the Puff Pastry Shells, cool and remove the tops and centers - they are your vessels...now there's a word that should be used more often...vessel.  Go ahead and try using it in a sentence right now...kind of fun!  The second part is the cranberry cream filling which is whipped up in a jiffy.  The third part is the cranberry topping, cooked on the stove top to perfection and you'll have a bit left over which would be perfect on your turkey sandwich Friday afternoon. 

They're so pretty and would be great on the Thanksgiving table...for Christmas just stick a sprig of fresh mint on top and you'll have a dessert that just screams Christmas!  4 dangs my friends...count 'em...'cause they're dang, dang, dang, dang good.

Cranberry Cream Shells - Me

1 package Puff Pastry Shells

8 oz. cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1/3 cup Whole Cranberry Sauce (from a 15 oz. can)

1 cup cider

1 cup sugar

1/4 cup brandy, optional

1 cinnamon stick

zest from half an orange

1 1/2 cups fresh cranberries

Bake Puff Pastry Shells according to package directions.  Let cool and then remove the tops and some of the center, being careful not to poke holes in the bottom of the shells.  Set aside. 

Make the filling.  In the bowl of an electric mixer combine the cream cheese, butter and powdered sugar.  Add in the Whole Cranberry Sauce and mix well.  Set aside. 

Make the topping.  In a small saucepan over medium-high heat combine the cider, sugar, cinnamon stick and orange zest, stirring until sugar melts.  Bring to a boil then reduce heat to low and simmer for 10 minutes then remove cinnamon stick.  Pour in the fresh cranberries and brandy, if using, and cook for an additional 25 minutes or until most of the cranberries have popped, stirring occasionally.  Remove from heat and let cool in refrigerator for 15 minutes. 

To assemble the shells spoon filling carefully into shells, filling about 3/4's full.  Put a generous tablespoon or two of the cranberry topping on top, covering the cream center and filling up the shell.  Refrigerate until serving time.  Serves 6. 

"Let yourself be silently drawn by the pull of what you really love."  ~ Rumi 

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One year ago:  Baked Sweet Potatoes With Maple Sour Cream Topping

Two years ago:  Things To Be Thankful For and Blessings Mix For T-Day

Pumpkin Roulade With Ginger Butter Cream...

Drum roll please...this is my 900th post.  Now, if my blog was, say, 10 years old that would be no big deal (well actually it would be as blogs weren't around 10 years ago but stick with me here) because that would mean I typed 90 posts a year or 7.5 posts a month or 1.875 posts a week...which is probably the average for most blogs...My blog is just a tad over 2 years old...TWO YEARS!!!  That means I've bombarded everyone with MORE than daily postings!  So...my apologies for being neurotic, verbose, addicted, compulsive, obsessive and for having diarrhea of the mouth/keyboard.  I shall do better...or less...and as a way of showing you my sincerity I'm giving you this recipe a week before Thanksgiving so you'll have no excuse not to make it for your tribe.

This pumpkin cake roll is a bit different from most - the filling is made with mascarpone cheese instead of the usual cream cheese and powdered sugar, so it has more flavor.  Also, there are bits of crystallized ginger in the filling so every bite allows for a sweet/spicy surprise!  I served it to the mister AND to my foodie friends...and ALL of them said it was a keeper!  So, in keeping with my newly installed Dang Meter, on the left side of my blog, I'm giving this 4 dangs...because it IS company worthy!

 

Pumpkin Roulade With Ginger Butter Cream - Adapted from the Barefoot Contessa, Ina Garten

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3 extra-large eggs, at room temperature

1 cup granulated sugar

3/4 cup canned pumpkin (not pie filling)

powdered sugar for dusting

For the Filling:

4 oz. Italian mascarpone cheese

8 oz. cream cheese

1 1/4 cups sifted powdered sugar

2 tablespoon heavy cream

pinch of salt

1/4 cup minced dried crystallized ginger (not in syrup - dried crystallized ginger usually comes in a tub and the pieces are big, so really chop them up into small pieces - this time of year it's very easy to find and is usually in the produce section of the grocery store)

Preheat oven to 375 degrees.  Grease a 13x18x1-inch sheet pan.  Line the pan with parchment paper and grease and flour the paper.  In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine.  Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened.  With the mixer on low, add the pumpkin and slowly add the flour mixture, mixing just until incorporated.  Finish mixing the batter by hand with a rubber spatula.  Pour into the prepared pan and spread evenly.  Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.  While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift about 3/4 cup powdered sugar evenly over it - this will prevent the cake from sticking to the towel.  As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely only to the prepared towel.  Peel away the parchment paper.  With a light touch, roll the warm cake and the towel together (don't press!) starting with the short side of the cake.  Allow to cool completely on a wire rack.

Meanwhile make the filling.  In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, powdered sugar and cream together on medium speed for about a minute, until light and fluffy.  Stir in the crystallized ginger and salt. 

To assemble, carefully unroll the cake onto a board with the towel underneath.  Spread the cake evenly with the filling.  Re-roll the cake in a spiral, using the towel as a guide.  Remove the towel and trim the ends to make a neat edge.  Dust with powdered sugar and serve in 1-inch thick slices.  Serves 10. 

"My favorite weather is bird-chirping weather."  ~ Loire Hartwould

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One year ago:  Baked Sweet Potatoes With Maple Sour Cream Topping

Two years ago:  Meet My Grandson!

Turkeys!

I thought I was done with turkeys...and really, we've never gone hog-wild with T-day decorations...we usually go straight from Halloween to Christmas and Thanksgiving is just a speed-bump with a feast.  But over the last few years I have come to see the "light" and it's been shining on turkeys, like the Turkey Placemats I finally finished...after sitting for 5 years...and the Stuffed Pilgrim Pillows that I should have trashed but fell in love with...I'm afraid I've got turkeys on the brain!  Last week the mister and I popped into Pottery Barn Kids and I saw the adorable turkey table runner they had...I was SO tempted to buy it but told myself that I didn't need it - as NO children will be coming for T-day and I could make one that was cuter...and then the argument started...oh no, not between me and the mister, but between me and me...should I make one?  No!  Did I have time to make one?  No!  Did I really want one?  Yes!  So I won...here's my version:

I'd like to tell you that this was the END of it...but wait...there's more!  First though, take a look at one of my very favorite T-day decorations...the felted turkey head that is pinned to a pineapple...sent to me by my dear friend Bev...it makes me smile every time I see it...it's both hideous and charming...which makes a winning combination!  This turkey has graced our table for about 6 years now, I think, and the mister always gives me grief about it...just another reason to keep it around!

 

The wind is really blowing today - leaves are flying everywhere...so I ran outside and gathered a few to make a table runner for my sister-in-law...I cut a piece of linen to the size I wanted, then frayed the ends all the way around by pulling threads, trimming to make them all the same size.  I painted the backs of dry leaves with acrylic paints, mixing colors together on one leaf makes them look more Autumn-y, and then pressed them onto the linen.  After the paint dries it's ready to be used and can be washed and dried!  It's a no-sew project that is quick and easy but so cute!  My SIL is hosting most of the fam for T-day, including The Girl and Baby Max, which chaps my hide but I say nothing...so this is a thank you for her, along with an apron. 

 Eight aprons for family and friends...and I can now say, with complete confidence...I am DONE with turkeys! 

Did I tell you my parents are coming for Thanksgiving?  I can hardly stand the wait...if only they'd bring Baby Max with them then everything would be perfect!  Okay, now that the turkeys are done, it's time to put up Christmas...everywhere but the dining room...where we will have our feast...after all this turkey making they are definitely going to get their 15-minutes worth of fame/use!

 

Parsnip and Parmesan Soup...

Everyone I know and probably everyone you know is on some kind of diet - or should be (!) - and the latest diet craze is one called HCG.  If you haven't heard about it then Google it.  My family members are even on this diet - some taking the drops under their tongue 3 times a day and others taking injections...and they are only allowed to eat 500 calories a day!  500!  That's like one snack!  Anyone can lose weight on 500 calories a day - including me I suppose - but where's the fun in that?!  How long can one starve themselves before one turns into a shrew and bites off the heads of everyone they meet in an attempt to simulate the actual biting of food?  I do and will continue to support my friends/family who are on this diet - I'll not tempt them with the likes of this soup, so devilish in it's deliciousness...no, I'll offer them tall glasses of ice cold water, complete with ice chips and I'll serve them A raisin or a piece of celery and an apple peel should they require sustenance...I'm here for them - I really am and I admire their will power and their perseverance...in my next life I plan to have will power...but for now, I am here to tell you that I refuse to let a lack of calories ruin my day...oh sure, I try to cut back...I'll go for HOURS (3 or 4) without actually eating something...isn't that sacrifice enough?  But there is no way I could ever live on 500 calories a day...because then I'd have to give up real food like this soup...which is really lovely...and delicious...and full of good things that taste good...I like to call this my HCG Soup...as in Hot Combination of Goodness! 

.    

 

Made with parsnips, this soup is mild, savory and salty - a trifecta in a bowl!  Parsnips are my new favorite food.  As a kid I never ate them...but they have slowly worked their way into my diet...which is an oxymoron when I consider my favorite way of eating them - sliced and fried in butter...hardly on anyone's diet but dang good! 

And this soup is dang good...4 dangs worth...I'm going to serve it for Thanksgiving - in shot glasses - just to jump-start everyone's taste buds!

Parsnip and Parmesan Soup - Adapted from Gourmet Magazine

1/4 cup unsalted butter

1 1/2 lbs. parsnips, peeled, trimmed, and cut into 1/2-inch dice (to yield about 4 cups)

6 oz. shallots, cut into 1/4-inch dice (to yield about 1 cup)

4 cloves garlic, minced

1 tablespoon finely chopped fresh oregano; plus tiny sprigs for garnish

kosher salt and freshly ground black pepper to taste

4 1/2 cups chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 teaspoons soy sauce

2 teaspoons fresh lemon juice

Melt butter in a large Dutch oven or stock pot over medium-heat.  While the butter is still foaming, add the parsnips and cook until lightly browned, 7 to 10 minutes (resist the urge to stir too often or they won't brown).  Stir in the shallots, garlic, chopped oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook until the shallots are very limp and the entire mixture is beginning to brown, 8 to 10 minutes.  Add the broth, using a wooden spoon to scrape up any browned bits in the pot.  Bring to a boil, reduce the heat to maintain a low simmer, and cook until the parsnips are very soft, 6 to 8 minutes.  Remove from the heat.  Puree the soup using a stand or immersion blender (you'll need to work in batches if using a stand blender).  Return the soup to the pot and stir in the Parmigiano, soy sauce, and lemon juice.  Taste and add more salt and pepper if needed.  Reheat the soup and garnish each serving with an oregano sprig if you like.  Serves 5 to 6.  (I thought this soup was a meal all by itself but the mister cannot live by soup alone!) 

"Nobody can go back and start a new beginning, but anyone can start today and make a new ending."  ~ Maria Robinson

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One year ago:  Chocolate Cola Cake With Toasted Pecan Frosting

Two years ago:  Pumpkin Mousse in Cinnamon Pastry Shells

Sesame Root Beer Braised Short Ribs...

A big shout out to JANE!!!  She's the "informer"...the one who informed me about the Kitchen Aid beater/blade...also informed me about some great spots in Italy (which we enjoyed on our IMAGINARY TRIP AGAIN this year!!) and she also let me know about some great ebay cake plates...so I owe JANE a HUGE THANK YOU for keeping me on the "cutting edge!" 

THANKS JANE!!!

Now that I've taken care of that bizness...on to the matter at hand...I only know one person who doesn't like root beer...actually, an entire family but now that I think about it, there is probably an entire continent (or is Australia an island?) which suffers from a lack of the root beer gene...The Aussies have no use for the stuff...sort of like us Yanks not having a vegemite gene.  Well that's not really a good analogy because vegemite it disgusting (in my humble opinion) and root beer is the elixir of the Gods!

 

This is a one pot dish that starts on the stove top and finishes in the oven...couldn't be any better either...sweet and tangy and the meat practically falls off the bones...you're going to love this! The short ribs are dredged in flour, browned a few at at time and then removed to a waiting plate.  Up next are the veggies - sauteed to perfection.  Then the party really starts...

Root beer is poured on and then a little balsamic vinegar is added - just enough to get your lips smackin' but not enough to pucker.  Serve 'em up with potatoes, sweet potatoes, rice or egg noodles...whatever makes your toes a tap.

Sesame Root Beer Braised Short Ribs - Adapted From McCormick Recipes

3 to 4 lbs. beef short ribs

1/4 cup flour

3 tablespoons olive oil, divided

6 cloves garlic, peeled

2 ribs celery, cut into 1 1/2-inch pieces

2 onions, cut into 1 1/2-inch chunks

3 parsnips, cut into 1 1/2-inch chunks

1 bottle (12 oz.) root beer

1/2 cup water

2 beef bouillon cubes

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

2 bay leaves

3 teaspoons sesame seeds

1 teaspoon salt

1 teaspoon black pepper

Coat short ribs in flour by putting flour in a plastic Zip-lock style bag and adding a few ribs at a time and shaking; repeat until all ribs are coated.  Heat 2 tablespoons olive oil in a large Dutch oven on medium-high heat.  Add the short ribs, 4 or 5 at a time, cook 5 to 10 minutes or until browned.  Remove to a plate and repeat with remaining ribs.

Heat remaining tablespoon olive oil in Dutch oven; add garlic, celery, onions and parsnips; cook and stir for 3 to 5 minutes or until lightly browned.  Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, sesame seeds, salt and pepper; bring to a boil, stirring to loosen browned bits.  Return short ribs to Dutch oven, stirring to partially cover short ribs in liquid.  Cover.

Braise in preheated 300 degree oven for 3 hours.  Skim fat from liquid.  Serve hot.  Serves 8.    

"It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change."  ~ Unknown

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One year ago today:  Black-Eyed Pea Soup

Two years ago today: Pumpkin Mousse In Cinnamon Pastry Shells

Chicken and Roasted Red Pepper Soup...

Many months ago a reader emailed me and told me about the new beater/blade for my Kitchen Aid...I printed out her email and immediately forgot about it.  So I can't even tell you who told me about this GREAT INVENTION...so if it was YOU, let me know so I can thank you!  This new blade is amazing...it has a soft rubber edge that fits snugly up against the side of the bowl so it constantly scrapes down the sides - no more stopping and starting...it's the best thing since the electric mixer itself!

IF you live in a cave, like me, and didn't know about this blade, fear not, you can order one for yourself on line or pick one up at a nice kitchen store - I got mine at Sur La Table for $24.  Also, if you live by a Kohls, I noticed you can purchase an extra bowl for your Kitchen Aid for $35 - which is much less than ordering it from Kitchen Aid - just thought you'd like to know.  Now, on to the soup!

Even though the sun was shining today it was cold.  I pulled out my wool coat - that's how cold it was!  So when I walked in the door I wanted something warm and wonderful for dinner...and this fit the bill - plus it's super easy and fast! 

Oh, before I continue - thanks to everyone who emailed and commented about my Marine mister...he was very touched by all the attention...so I had to whip him back into place...somebody's got to! 

This soup will remind you of Minestrone Soup - and don't let the roasted red peppers scare you off - this is not a spicy soup - far from it - but it IS flavorful and hearty...and perfect for a cold November day.

Chicken and Roasted Red Pepper Soup

3 boneless, skinless chicken breasts

1 (32 oz.) carton/can chicken broth

1 can (14.5 oz.) diced tomatoes, undrained

1 teaspoon salt

1 teaspoon black pepper

1 jar (19 oz.) roasted red peppers, you will use 3 large roasted red peppers, chopped (about 1 cup) 

1/2 cup chopped red onion

2 stalks celery, chopped

2 cloves garlic, minced

1/2 cup (packed) chopped flat leaf parsley

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

1 cup fresh basil, chopped, loosely packed

juice from half a fresh lemon

shredded Parmesan for serving, optional

In a large Dutch oven or soup pot over high heat combine the following:  chicken, chicken broth, diced tomatoes, salt, pepper, roasted red peppers, red onion, celery, garlic and parsley.  Stir to combine and bring to a boil, reduce heat, cover and let cook for 25 minutes.  Remove chicken from pot, shred with a couple of forks and then return to pot.  Add beans, basil and lemon juice, stir to combine.  Cook until heated through, adjust seasonings if needed.  Serve with shredded Parmesan on top.  Serves 6.  Oh - those aren't chopsticks but Parmesan grissini...otherwise known as breadsticks. 

"To know what you prefer, instead of humbly saying 'Amen' to what this world tells you you ought to prefer, is to keep your soul alive."  ~ Henri Matisse

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One year ago today: Gingerbread-Man Apron

Two years ago today:  Pumpkin Butter

Tickabox...

My sister's birthday was in June...I've just finished her birthday gift.  At her request I made her 3 pillows for her bedroom du jour...you see, my sister spends her money on three things...shoes, make-up and bedding.  She buys shoes, wears them once and then tosses them in a big bag to give to me...she buys make-up right after she buys shoes...daily...her dressing table looks like a Nordstrom display...and  bedding...since she's been in her current house she's painted her bedroom about a half dozen times...oh wait, I'VE painted her bedroom a half dozen times...and she's been through at LEAST that many comforters, duvets, bedspreads, etc. - she changes her bedding more than a Hyatt Hotel!  I'm sure these pillows will be passe by the time she receives them...she's probably already replaced her bedding with new stuff...but whatever...Happy Birthday Joni...another box ticked.

Now, onto the next box that I have ticked...several years ago I bought a box of vintage Christmas fabric at a garage sale - I have loved pawing through that box and haven't done a thing with the great fabrics inside...still mulling over how to best use them.  In the bottom of the box I found a panel fabric of Pilgrims...3 panels to be exact.  I removed them from the box, laughed smugly at their hideousness and tossed them aside for the trash...but I couldn't bring myself to throw them out because the selvedge had 1970 stamped on it and that's makes it practically an antique...so I put them in the Good Will box...but I couldn't bring myself to give them away...1970 was a very good year...so I decided that I would make them up and THEN give them away - that way they'd stand a better chance of not being trashed...but really, after sewing them together - carefully matching the front and sides and stuffing them, I KNEW that no one would want them...no one but me, a collector of hideous things.

They make me smile.  I have decided to keep two of these and to give one away...to a special friend...I can't wait to see the look on her face when she opens the bag - I wonder if she'll KEEP it or toss it in HER Good Will box?   

Last box checked/ticked this week...my circle Christmas quilt - pieced LAST year...I dusted it off and got 'er done.  It's going to be a gift, too...I'm in a giving mood...don't worry, it won't last.  I love the circle with Elvis...I'lllllll ha-have-a Bluuuuuuuuue Christmas without you....thank you, thank you very much.

Happy 234th Birthday to the Corp...

And to my Marine, the mister...tonight I'll serve him S--t on a Shingle and I'll salute Sergeant Slaughter just for fun...I hope The Girl and The Boy will one day understand his sacrifice - why he served two tours in Vietnam and why he doesn't talk about it.  I hope they'll understand why fireworks makes him jumpy, why the sound of a low-flying helicopter unnerves him and why he never goes barefoot...never.  I hope they understand there are those who continue to sacrifice today in Irag, Arghanistan and all around the globe...it's an amazing thing when you stop to think about it.  The mister is no longer 165 pounds soaking wet and it's been years since he's buttoned up the dress blues...but...once a Marine, always a Marine.  Semper Fi BS and thanks, from your number one fan..

DaNang, Vietnam 1968

 

 

He was just a baby ... 

Umbrellas and Macaroons...

It's been a while since I've discovered new and fun places to go in Seattle...so herewith, I give you two:  And they are right next door to each other!  Two birds with one stone!    

Bella Umbrella is a darling wonderful (A lady from Tasmania told me only people are darling, not things...so I sit corrected) little shop - filled to the brim with unique and vintage umbrellas...so what, you ask?  Well, remember this IS Seattle...and even though the natives don't use umbrellas (they're all descendants from loggers and such so they're tough) the tourista's do...and they have, by far, the most beautiful umbrellas you'll ever see!  Double ruffles, parasols, jewel handles - they have the largest vintage collection in the world...or something like that!  Now, think about covering a ceiling with upside down umbrellas for the next wedding reception in your life!  I'm going to do that for MY next wedding!  Bella Umbrella's rents umbrellas, too...next time you're in their neighborhood be sure to pop in and check them out:  1421 NW 70^th Street. Seattle (Ballard), WA 98117

Feast your eyes upon this!  Honore Artisan Bakery, written up in all the Seattle mags, does indeed have the best tasting macaroons...and just look at all the beautiful colors!  However, don't do what I did...don't order two of each color just because you think they'll look pretty on a plate together...they are $2.00 a piece...and when you throw in 2 currant scones and a piece of pumpkin bread you'll walk out the door carrying a small sack where your $30 used to be!  But...DO buy one, or two, and perhaps a pain au chocolat, which I'm told is delish...on a rainy, cold day it's a nice little spot to duck into - they are next door to Bella Umbrella at:  1413 NW 70th St. Seattle (Ballard), WA 98127.

I hear you...why go to Ballard at all?  Let me count the whys:

1.  Cookies  Possibly the smallest store in the world, but it's jammed with every conceivable cookie cutter along with sprinkles, food coloring, aprons, etc. It's located on 2211 NW Market Street and is a destination all by itself.

2.  The Quilting Loft makes the drive to Ballard (from the East-side) worth the gas...it's a real quilt shop and has great fabrics - it's at 2601 NW Market Street.

3.  Cupcake Royale has 4 Seattle locations but the one in Ballard is my fav...go for the salted-chocolate cupcake (skip the pumpkin cupcake - YUK!) and the designer hot cocoa: 2052 NW Market Street.

4.  The Locks - watch the ships pass through and maybe spy a salmon or two hundred.  Paseo - the best Cuban sandwiches in the world - I've droned on and on about them - go, eat.  La Carta De Oaxaca ...no name out front but you'll know it from the line out the door and they don't take reservations.  Ryther's Thrift has great garbage stuff, and all of their profits go to benefit the Ryther Children's Center.   Lunchbox Laboratory has been mentioned here before  - great burgers and shakes but bring your life's savings, they're not cheap, and don't eat at Cupcake Royale BEFORE going here for lunch!

There are plenty of other great little shops on Market Street however their names escape me.  I love Ballard and look for any reason to go there...and as you can see, I have plenty of them.

Aunt Ramona's Caramel Apples...

Lori's Aunt Ramona used to make and sell caramel apples at the state fair in Idaho.  This is her secret recipe.  The recipe she paid cold, hard cash for and never shared with anyone...until one day she decided to give it to Lori, who guarded the recipe with her life - right up until the day she had it printed in the family cookbook!  Now, since her entire family has the recipe, she thought it was safe to share once again...and you know me, a recipe isn't a recipe unless it's shared...so friends, make a note of this one because this is the best tasting caramel on the planet...so much better than the stuff you can buy in a big brick!

Any good crisp apple will work - we used Jonagolds and Honey Crisp apples.  Add whatever toppings you like on paper plates - we went with toffee bits, chopped pecans, orange sprinkles and chocolate sprinkles.    

Lori is a butter snob.  I learned that the day we made these apples...we went to the grocery store to gather supplies and I reached for the Lucerne BUTTER and she said, "No, no, no, no!"  She then pointed out the Lucerne butter has 8 grams of fat while the Tillamook Butter has 9.  I pointed out the Lucerne Butter was $2.49 a pound and the Tillamook Butter was $3.49 a pound.  She said the extra dollar would be worth it.  So we bought one pound of each kind...took them back to her house and I taste-tested each of them...both tasted like butter...and if my life depended on it I would not have been able to tell you which one had that extra gram of fat...but...I say nothing.  The secret family recipe calls for half and half and canned milk; her Aunt specified SEGO canned milk but they don't make that brand any more.  By the way, that's pronounced SEE-GO, not SEG-O.  Just thought you'd like to know.  And speaking of pronunciations...Caramel is pronounced CAR-MEL...not CARE-A-MEL...just because Tyler Florence and all the other TV chefs say CARE-A-MEL doesn't mean WE have to...and if you CARE-MELIZE something you're really CAR-MELIZING it...got it?  Okay, back to the matter at hand...pour sugar on a cookie sheet, covering the entire bottom of the sheet - this will be where you set the caramel apples to dry. 

See how dark the color becomes?  That doesn't happen quickly - it takes about an hour and a half so put on your comfy shoes, you'll be standing and stirring a long time.  Lori is demonstrating her dip, twist and twirl manuever that she learned while working in her aunt's booth at the state fair...twirling the apples helps the extra caramel drip off back into the pot.  Next comes the fun part - rolling those hot, sticky apples into the toppings... 

Aunt Ramona's Caramel Apples - Adapted From Aunt Ramona and Lori Johnson

20 apples, washed and dried

20 wooden skewers

4 cups sugar

1 3/4 cup evaporated canned milk (one can has 14 oz., not quite enough so buy two)

3 sticks butter, either the one with 8 grams of fat or the one with 9 grams, your choice, but DO NOT use margarine!

1 cup light Karo syrup

3 cups half and half

1 teaspoon vanilla

1 1/3 cups mini-marshmallows (about 1/4 of a 10 oz. package)

In a large pot (as the caramel will rise when heated), combine sugar, canned milk, butter, Karo syrup and half and half.  Heat slowly over medium heat until the sugar dissolves, stirring constantly and wiping down the sides of the pan with a spatula.  Continue to cook over medium heat until the mixture comes to a full, rolling boil.  You'll be tempted to turn the temperature down to keep the mixture from boiling over, do so, but just a bit - try to keep the temperature constant, instead of turning it up and then down over and over.  Cook and stir until the caramel thickens and changes color from a pale cream to a dark, rich, golden caramel color - this takes about 1 1/2 hours - do not rush it, grasshopper, it will happen.  Do a test to make sure the caramel is done by seeing if it will stick to an apple - dip an apple in the caramel and if the caramel does not slide off then it's done.  It should be on the soft side, too.

Remove caramel from heat and add the vanilla and the mini-marshmallows, stir until incorporated.  Dip apples in the caramel making sure to cover the entire apple.  Swirl to remove excess caramel and place on sugar covered cookie sheet immediately.  If using toppings, roll the apple in them before putting on the sugar to set.  Once set, the apples can be placed in cupcake liners that have been opened up.  They will keep for about 3 days on the counter, do not refrigerate.  (Just so you know, the apple coated with toffee bits was incredible, the one with pecans was out of this world, but the plain caramel apples were still my favorite.  Several of the apples ended up with bubbles on them, neither Lori or I knew why this happened, do any of you??  Bubbly or not, they were amazing!)Makes 20 apples.  

"Age is just a number.  It's totally irrelevant unless, of course, you happen to be a bottle of wine."  ~ Joan Collins

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One year ago today:  Roasted Acorn Squash With Maple Syrup and Currants

Two years ago today:   The Virgin Mary Door