Freezing Tomatoes
Instructions
- Too many tomatoes from the garden. You have given a bunch away. Freeze them for later use.
- Wash tomatoes, dry, place in freezer bags and freeze.
- When you are ready to use, place in a colendar and run warm to hot water over in order to skin them. Or use them whole. Great for soups, stews, sauces and more.
Apple Sauce
Ingredients
- 8 to 10 tart apples Macs, Granny Smith, Cortland are all great - cored and chunked
- 1/4 cup brown sugar
- 1/4 to 1/2 cup Maple Syrup
- 1/4 cup boiled cider optional
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
Instructions
- Put everything in a saucepan Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, mash with potato masher food processor or hand emulsifier.
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Alfredo Sauce
Ingredients
- 1 pound fresh pasta of choice
- 1/2 stick unsalted butter
- 2 cloves smashed garlic optional
- 10 fl. oz. heavy cream
- 2 oz. grated Parmigiano or Romano cheese
- Pinch of salt
- Pinch of nutmeg
Instructions
- Melt butter over medium heat. If adding garlic do so when butter is melted and let saute for about 2 mins.
- Add heavy cream, cheese, salt, and nutmeg.
- Stir slowly over medium heat until the sauce thickens slightly. Watch as this can boil over very easily
- Prepare pasta according to instructions and add to sauce; stir over medium heat until pasta and sauce are well incorporated.
- If sauce gets too thick or sticky, add pasta cooking water a tablespoon-full at a time.
Notes
Double if you are using as a sauce for cutlets.
Whiskey Sauce
Ingredients
- 3 cups heavy cream
- 1/2 cup bourbon whiskey
- 1/2 cup granulated sugar or 1/4 cup sugar & 1/4 cup maple syrup
- 1/4 cup plus 2 tablespoons cornstarch
Instructions
- Combine 2-3/4 cups of the cream with the bourbon and sugar/syrup in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar.
- In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm. Great on heavy cakes like pound cakes, bread puddings,
- The sauce may be stored, for 24 hours. To serve, warm over low heat, stirring frequently.
Hot Fudge Sauce
Ingredients
- 4 oz semisweet chocolate or dark chocolate broken up
- 1/4 cup water
- 1/4 cup sugar
- 4 Tbs unsalted butter
- A pinch of salt
- 1/3 cup light corn syrup
- 1 tsp vanilla extract
Instructions
- Combine the chocolate, water, sugar, butter, and salt in a saucepan over very low heat.
- Stir until the chocolate is melted and the
- mixture is smooth.
- Stir in the corn syrup and bring to a boil over moderate heat.
- Reduce the heat to low and cook, stirring frequently,
- for 5 to 10 minutes, until the mixture is thick and shiny.
- Stir in the vanilla and serve warm.
Fresh Blueberry Sauce
Ingredients
- 2 cups fresh blueberries
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon cinnamon
Instructions
- Wash blueberries; add sugar, cinnamon, lemon juice. Mix well.
- In a small saucepan, bring blueberry mixture to a simmer; Allow to cook until the blueberries have opened.
- Serve warm or cold.
Dijon Sauce
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons Worcestershire sauce
- Salt and freshly ground pepper to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon cider vinegar
- Cayenne pepper to taste
Instructions
- Combine all ingredients and heat until butter melts. Stir to blend. Pour over hot vegatables, use as a sauce for open faced sandwiches, cooked chichen or dip for pretzels