Guest Blog by: Midge

It all started when I was reading the following verse in the Bible…

2 Chronicles 3:16 – “The top of each column was decorated with designs that looked like chains and with 100 carvings of pomegranates.”

What are… pomegranates?  According to my notes in my Bible study app, pomegranates used to symbolize “life”.  I have seen pomegranate extract added to things or pomegranates used in a multi-fruit drink but to think it was prominently featured in temple built by Solomon was amazing to me.  Another verse in the next chapter states that 400 of the pomegranate and chain design were used elsewhere in temple furnishings.  I suppose many moons ago, the pomegranate was a popular fruit.

So, what is the big deal with pomegranates?  On a whim, I purchased one at the store and asked my nieces and nephews to help me “experiment” with this fruit.  I admit, Mr. Pomegranate scared me a little bit and I kept rushing back to my internet search bar to make sure I was cutting into it correctly.  The instructions especially reiterated again and again how much the seeds will stain your clothes, your counter, etc.  I made sure to tell the little ones to be extra careful not to spill any of the seeds.

After cutting off the top of the pomegranate, I stopped.  It was so weird looking!  Some of the sites were so daunting that I began to think that if I cut into it wrong the seeds were going to start popping out all over the counter and pomegranate juice was going to spray us all.  Finally, I found this video and it helped to ease my fears.  http://www.ehow.com/video_2335028_cut-pomegranates.html

Once the seeds started popping out, I discovered it was not that hard to conquer the pomegranate.  One of my nieces commented that it looked as if I was gem hunting.  My nephew was the first brave soul to try a seed, which is the only edible part of the fruit, and found out that it was super sweet and yummy.  And of course, if you squeeze them really hard between your thumb and pointer finger you can shoot them across the room or make them explode.  (By the way, pomegranate juice really does stain your clothes…)

Personally, I could not get past the fact that they tasted just like this medicine I was forced to swallow when I was a kid.  It must have been flavored with this seed because every bitter bite was like being transported to my Aunt Helga’s house when I was 8 and had a bout of asthmatic bronchitis.  Oiy…

I added chocolate in order to wipe my memory clean of the medicineflavor.  Nothing tastes bad if you cover it with chocolate.  I started with this recipe which was suggested by a friend: http://www.lexieskitchen.com/lexies_kitchen/2011/12/7/chocolate-pomegranate-clusters.html  It is gluten-free and also has a great explanation of how to properly cut a pomegranate (wish I found this site first!).

Then, I got creative and took out some little dark chocolate muffin shells.  I put enough seeds into the shell to cover the bottom and then used a piping bag to put melted chocolate chips on the top.  It was my first time using my piping bag.  I realized two important lessons:  One ~ hot melted chocolate chips feel like hot melted chocolate chips even inside the bag – OUCH!  Two ~ My nephew used the piping bag first and had so much fun, he put way too much chocolate on each one.  So, 2/3 of the shells had pomegranate seeds only, the piping bag was empty and the other 1/3 of the treats were extraordinarily over-filled with chocolate!

But then again, can there ever be too much chocolate?  By the way, medicine taste went out the window when chocolate entered the picture.  I think I could get used to having a pomegranate now and then… but I don’t know if I will start painting them all over my walls just yet!

Have you ever prepared and eaten a pomegranate?  What is your favorite recipe involving this beautiful Fall/Winter fruit? PS ~ Another hint:  If the recipe says your pomegranates need to be dry… don’t use the hair dryer.  They are quite light and will fly across the counter.   Of course, my nieces thought this was the most fun!

I was asked recently if using your own pomegranate seeds inrecipes would save you money… personally, I think the answer is yes!  Anytime, you can use fresh products you can always shop for the best deal.  And, I still have extra pomegranate seeds in my refrigerator.  I think I will put them into a salad for lunch!

Dear Midge,

When I was growing up, the main attraction at Christmas breakfast was homemade cinnamon rolls!

I remember going to bed Christmas Eve with the anticipation of opening gifts the next morning. I never thought much about the cinnamon rolls until I grew older. Every year, I would wake up as the smell of cinnamon wafted to the upstairs bedrooms. I would come racing down and straight to the Christmas tree! I remember my parents sitting with a cup of coffee and their warm, gooey cinnamon rolls as they watched all of us kids open our presents in a flurry. We enjoyed our rolls after the presents were all opened, sometimes they were still warm. 

I started the same tradition before I had children. I would wake up early and surprise my husband with homemade cinnamon rolls on Christmas morning. I’ve done this every year and now as my husband and I sit and watch our children open their presents, we are the ones enjoying the warm rolls with our cups of coffee. Ahhh, life is good. I look forward to making them again this year!

If you’ve never made cinnamon rolls from scratch, you can follow arecipe such as this one. You might like this recipe, it uses frozenbread dough!

I hope your Christmas morning baking goes well! Can you send me the recipe for that coffee cake?

Love ya, Molly

 

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Christmas break is coming! Entertain your kids with these simpleholiday cookie recipes. Roll, cut, bake and decorate- that’s the name of the game!

Make snow days and Christmas break fun for everyone! Keep kidsoccupied with cookie making for a holiday cookie exchange withfamily and friends. Children can enjoy every part of the process!

Sugar Cookies

A basic sugar cookie recipe is a holiday baking essential. This onesugar cookie dough recipe can be shaped, rolled, molded, or cut into several different holiday treats. With a little creativity and a pantry full of food coloring, flavorings, baking chips, and candy pieces, the options are endless.

Basic Sugar Cookie Dough:

• 2 1/2 cups all-purpose flour, spooned and leveled, plus more for shaping the cookies
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter (2 sticks), at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla

Directions:

1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a separate bowl, using an electric mixer, beat the butter andsugar until smooth.
3. Add the egg and beat until fluffy, about 2 minutes. Beat in thevanilla.
4. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days.
5. Make cookies. Use whatever method desired: cut-outs, rolled, dropped, bar, etc. Bake at 350° F for 12-15 minutes per pan of cookies.
6. Store cookies in an airtight contain for up to 1 week or freeze for up to 3 months.

Ginger Bread

I love gingerbread. There’s so much you can do with it depending on the recipe. Make gingerbread men, cakes, breads, cream-filled sandwich cookies, breakfast muffins, gingerbread houses, etc. Becreative!

** If you don’t have much time and don’t want to make your own cookie dough mix, not only can you buy refrigeratedsugar cookie dough in your local market, but now they havegingerbread too. See if you can find a coupon and check for it the next time you go shopping!**

Ingredients:

• • 1 (6 ounce) packages butterscotch pudding mix
  • 3/4 cup butter
  • 3/4 cup brown sugar, firmly packed
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cinnamon

Directions:

Christmas Baking With The Kids

Holiday cooking and baking does take a little advanced planning andChristmas baking with the kids can have its own set of challenges. Plan recipes that are simple, easy and can be enjoyed quickly. Look for kid-friendly holiday cookie recipes with basic ingredients and directions. Let children help in every possible way. Give each child a job and when it comes time to decorate, give each child a plate ofcookies to make their own.

Food Allergies and Sugar-Free Options

When baking especially during the holidays, it is good to be aware of any food allergies or dietary restrictions children might have. Nut allergies are fairly common so choosing a cookie recipe with allergy-friendly ingredients is a must. Do a little research when it comes tosugar-free recipes. You want a tasty turnout and one that is not too expensive to make. Gluten- free also falls into this category. A little research before baking day can go a long way!

Kids in the Kitchen

Allowing children to help make Christmas cookies, holiday gifts and treats is a great way to keep them occupied and happy during thewinter break. It can take a little more planning but it’s a great way to build lasting holiday memories year after year.

It’s your turn! What is your favorite cookie recipe and how do you get the kids involved?

The holidays are here! That means so many things to me. My fondest holiday memories usually revolve around the lights, music, and food.

Growing up, my mother made lots of cookies and treats as gifts, and then we would plate and deliver them around town toneighbors, friends, the police department, and the fire department.  Now, I look forward to doing this with my kids each year.

One of my all time favorite holiday treats is  a Pumpkin Cream Cheese Cake Roll. As I child, I watched my mother make these, and now I’m teaching my girls. It’s time consuming, but  it’s oh, so good!

Pumpkin Cream Cheese Roll

Cake Roll :

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 1 cup pecans, chopped (optional)

Filling :

• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, real butter is preferred
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions:

1. Preheat the oven to 350°F. Grease 15 x 10 X 1 inch jelly-roll pan and line with waxed paper. Grease and flour the waxedpaper. Lay out and sprinkle a linen towel with powdered sugar.
2. Combine the flour, baking powder, baking soda, cinnamon, and salt in a small bowl. In a separate, larger bowl, beat eggs and sugar with a mixer until thick. Add the pumpkin to the egg and sugar mixture, and then slowly incorporate the flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto the prepared towel. Carefully peel off the waxed paper. Roll upcake and towel together, starting with narrow end. Cool on a wire rack.
4. While the cake is cooling, beat together cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Add 1/4 teaspoon of cinnamon to the mixture for enhanced flavoring.
5. Slowly unroll the cake and carefully remove the towel. Spread the cream cheese mixture in a thin layer over the cake. Slowly re-roll cake. Wrap the cake in aluminum foil and refrigerate for at least one hour. If desired, sprinkle with powdered sugarbefore slicing and serving.

Gift Options

Think of creative ways to deliver these goodies to friends and family. Wrap in colored plastic wrap and tie with string and a bow. Consider making a gift basket and add a Christmas CD, book or DVD to the lot. Throw in some hot cocoa packets or flavored coffee for a beautiful brunch basket. The more that is added with it, the morecreative and personalized the gift becomes. Give it a try. Have fun, but beware, this gift may be so well received, it may become a giftthey ask for again and again.

Your Gifts From The Kitchen

Your turn! What home-made goodies are you turning out this year? Please share your recipes, pictures and creative packaging.

A traditional Thanksgiving meal in the U.S.A usually consist of  turkey with a side dish of  ”dressing,” or “stuffing.” Basically it’s the same thing, but the term and the recipes vary from region to region.

I enjoy a variety of interests but two of my favorites are food and culture. Where the two meet, makes for some interesting conversation. I can usually tell where a person is from simply by what they prefer to eat or not eat. It’s always fun to introduce new foods to friends and family. Their reactions are unique and sometimes priceless!

We are all creatures of habit. We like what we like, and nothing says that more than what is on our Thanksgiving tables. So the choice is yours. You decide. Will you be serving “dressing,” or “stuffing?”

Either way, I have no doubt it’s become a family tradition. Your grandma made it. Your mom made it, and now you’re teaching your kids the very same recipe. So, here’s my salute to one of our favorite holiday side dishes. Dressing or stuffing? Doesn’t matter. It’s all good!

East Coast Bread Stuffing

Traditional East Coast stuffing is just that. It’s a moist breadstuffing seasoned with the carrots, onions and celery, usually stuffed and cooked in the bird. If you are from New England, then it’s probably oyster stuffing you enjoy. However, I’ve also seen it seasoned with bacon or sausage and apples.

California Style Stuffing

The West Coast tends to go a little bit healthier with their version of ” stuffing.” They too might include oysters  or sausage. The recipealmost always includes dried fruit, apples, walnuts or pecans.

Southern Cornbread Dressing

Not too surprising that in the deep south, southern hospitality is dished up with a big helping of cornbread dressing, cooked outside the bird flavored with sage and lots of celery and onion.

However, I was surprised to learn that cornbread “dressing” is also what the mid-western and the plain states serve. If I had stopped to think about it, that shouldn’t be so surprising. Think about it. Most of America’s corn is grown in the Mid-west and plain states! If you have it, use it!

Minnesota Wild Rice Stuffing

With that in mind, there’s a lot of wild rice growing inMinnesota.That part of the region is known for its wild rice stuffing, (usually with mushrooms.)

The Cultural Melting Pot

As I was researching the different varieties and recipes across the regions. I came across several people that say they have both. As families blend and cultures inter-twine from  generation to generation, it’s not uncommon to see two kinds of “stuffing” or ”dressing” on the table. One grand-mother might cook her famous chestnut oyster stuffing in the bird, while Aunt Gertie from Oklahoma swears by her must have pan of cornbread dressing andgiblet gravy. It’s a no brainer to keep from having a family feud. Have both! “Stuffing,” or “dressing?” The choice is yours!

Please share with us what’s on your Thanksgiving table this year. We’d love to hear where you’re from, you’re favorite recipe and whether or not you prefer stuffing, dressing or both!