AN OLD FASHIONED RECIPE FOR COMFORT FOOD ~ APPLESAUCE, HOMEMADE, THE ONLY WAY

In today's world there are more conveinence foods than the average person can count.  Every can, jar, bottle, tube or frozen container is full of preservatives, additives or some form of chemical.  As most of you know I DO NOT do any of the above.  Our entire meals are made from scratch, a fact that according to my oncologist saved my life.  So it's no wonder I love simple, old recipes!  This picture does NOT do this recipe justice!

HOMEMADE APPLESAUCE
10 Honey Crisp apples, washed, peeled, cored and chopped
1 1/2 cups sugar
1 1/2 tablespoons pumpkin pie spice
2 lemons, juiced
2 tablespoons butter

• Combine all ingredients in a stock pot*.
• Bring to a slow simmer.
• Simmer 2 hours +/- stirring regularly.
• Simmer until apples are translucent.

I like the applesauce warm, but it's great warm or cold!

*I like to use a large, but shirt stock pot so more of the applesauce touches the pan.

HOMEMADE CRANBERRY SAUCE

CRANBERRY SAUCE
1/2 cup orange juice with pulp*
1/2 cup pineapple juice*
1 bag cranberries
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel

• Wash cranberries and drain in colander. 
• Mix orange juice and sugar in saucepan until dissolved. 
• Add cinnamon and orange peel. Stir well.
• Add the cranberries and simmer over medium high heat until bubbling, stirring often. 
• When the mixture begins to boil, reduce heat. 
• Cook uncovered or until all cranberries have ’popped’. 
• Sauce will thicken as it cools. 
• Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups
*You can use ALL orange juice if you prefer

***I like to make a double batch at Thanksgiving and freeze half for Christmas.

ITALIAN GARLIC SAUSAGE PINK ALFREDO PIZZA

ITALIAN GARLIC SAUSAGE PINK ALFREDO PIZZA

CRUST
1 cup of warm water (105F)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon sugar
1 teaspoon of salt
1 teaspoon of yeast

• Put warm water into a bowl. Add salt, sugar and honey and mix well. Add the yeast, mix and let it sit for about 10 minutes.
• Gradually add the flour and olive oil until well blended.
• When the mixture gets too heavy to mix, start kneading the dough with your hands.
• Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice smooth ball. If you need to add water or flour, do it by small amounts.
• Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap and a flour sack towel. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. Either bake it or refrigerate for later use.
• Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

• Melt butter in a saucepan.
• Add garlic and saute until fragrant.
• Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
• Whisk in egg quickly and heat through.

TOPPINGS
Enough pepperoni to cover pizza
Enough crumbled cooked sausage to cover dough
Thinly sliced mushrooms
Thinly sliced green onions
1 tomato, diced small
2/3 cup grated mozzarella

• Coat dough with a layer of sauce
• Evenly sprinkle the crumbled sausage over the sauce
• Follow with the mushrooms, green onions and tomatoes
• Evenly sprinkle the cheese over it all
• Top with the pepperoni
• Bake the pizza at 400-450° F for about 20-25 minutes until the crust is golden.

ASIAGO GARLIC MUSHROOM RAVIOLI

HOMEMADE PASTA DOUGH
2 to 2 1/2 cups flour, divided 2 cups and 1/2 cup
1/2 teaspoon sea salt
3 eggs
1 tablespoon cold water

• Place 2 cups of the flour and salt in a large mixing bowl.
• Make a well in the center of the flour.
• Add the eggs and water to the flour.
• With your hands or a wooden spoon, gradually mix all together until well blended.
• Gather into a ball and knead on a floured surface until smooth, about 10 minutes.
• Add remaining flour as necessary to prevent the dough from sticking to your hands or the kneading surface.
• Divide the dough into fourths.

FILLING
2 tablespoons butter
1 large bunch green onion, minced
1/2 pound mushrooms, cleaned and chopped
3 teaspoons minced garlic, jar
1/2 cup freshly grated Asiago Parmesan cheese
1 eggs, slightly beaten
Salt and pepper to taste

• Melt the butter in a small skillet and cook the onions, stir and cook until onions are transparent.
• Add mushrooms and simmer until tender.
• Remove from heat and transfer to a mixing bowl.
• Stir in the rest of the ingredients.
• Season to taste.

ASSEMBLY

• Divide the pasta dough into 4 balls and roll out one at a time about 1/4 inch thick.
• Place 1 heaping tablespoon of filling about every 2 inches apart on the sheet of pasta.
• With a brush dipped in water draw lines between the mounds.
• Then place a second sheet of pasta evenly over the first sheet, but work quickly ~the dough must remain pliable.
• Press down between the mounds to form the ravioli envelopes. The wet areas of the pasta sheet will help seal the ravioli.
• With a ravioli cutter or a serrated knife separate from each other.
• Cook ravioli in large kettle of chicken broth or salted water. Boil slowly for about 10 minutes. Drain. Always add 1 tablespoon of oil to the cooking water for a better noodle.
• Layer ravioli and sauce.
• Sprinkle fresh grated Parmesan cheese on last layer and serve, hot.

Fountain of youth ~ the chocolate continues to flow...

This week we'll do some chocolate based beverages and sauces to get ready for the chocolate round-up over at Joy of Desserts.

OLD FASHIONED HOT CHOCOLATE
3 squares unsweetened chocolate, melted
dash salt
1/2 cup sugar
4 cups milk
whipped cream
shaved chocolate

• In a saucepan whisk the milk, salt and sugar together.
• Add the melted chocolate and cook over a low heat until heated through.
• Whisk until foamy on top.
• Pour into warm mugs,
• Garnish with whipped cream and shaved chocolate.

MEXICAN HOT CHOCOLATE
3 tablespoons unsweetened cocoa
3 tablespoons sugar
2 cups milk
1 egg
1 teaspoon vanilla
1/4 teaspoon cinnamon
dash nutmeg
dash cloves

• Sift together the cocoa and sugar into a heavy saucepan.
• Gradually stir in milk until well blended.
• Heat over low heat until hot, stirring frequently to prevent scorching.
• Whisk egg until frothy. Then whisk in vanilla, nutmeg, cloves and cinnamon.
• Whisk egg mixture and continue whisking until the whole mixture lightens in color.
• Add egg mixture to chocolate mixture and whisk until frothy and serve immediately.

COCOA FUDGE SAUCE
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1/3 cup milk
1/4 cup light corn syrup
1 ounce unsweetened chocolate, chopped
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla

• In a heavy saucepan, combine sugar, cocoa, milk and corn syrup.
• Cook over a low heat, stirring constantly until it comes to a boil. Boil for 8 minutes.
• Remove from heat and stir in chocolate and butter immediately until melted and well blended.
• Gradually add the heavy cream and return to heat and bring to another boil for 2 minutes.
• Remove from heat and stir in vanilla.
• Cool.
• Store in tightly covered jar in refrigerator.

MILKY WAY FUDGE TOPPING
12 ounces Milky Way candy bars, cut into chunks
6 ounces semi-sweet chocolate
1 cup milk

• In a double boiler combine candy bars, chocolate and milk.
• Cook and stir constantly until melted and well blended and smooth.
• Store in a airtight jar in the refrigerator.

DECADENT HOT FUDGE SAUCE
1/2 cup butter
2 ounces unsweetened
2 ounces semi-sweet chocolate
1 cup sugar
1 cup heavy cream
dash salt
2 teaspoons vanilla

• In a heavy saucepan melt butter and chocolates over a low heat.
• Blend in sugar, cream and salt.
• Stir 5-8 minutes until thickens and is creamy.
• Remove from heat and stir in vanilla.
• Serve warm.
• Store in airtight jar in the refrigerator.

♥