Gelato Recipes for the Holidays

Here are a incorporate of great gelato recipes that you should check out for the holidays this year. As I said before, I think gelato is going to be America's next food craze and you should introduce your friends and family to gelato this Holiday season. Why give another fruitcake, or bring a pumpkin pie to Thanksgiving dinner.

Everyone will love your homemade gelato and will appreciate that you put in the effort to make it yourself. Gelato makes the excellent low-budget holiday gift. Just put your gelato in a tupperware container, wrap it with a bow and include a card (with the gelato formula of course). I give homemade gelato to all of my friends. Many look forward all year to receiving my gelato. I go the extra mile and use an elegant glass container instead of tupperware. My friends get a heart felt gift, they get to keep and use the container it came in, and they can try to double it because I include the gelato recipes. Lots of my friends have gotten into gelato manufacture after receiving a gift from me.

Try these gelato recipes (from Bon Appetit magazine) this holiday season:

Cinnamon, Chocolate & Toffee Gelato - assuredly excellent with Hot Chocolate!

Ingredients

1/2 cup sugar

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

Pinch of salt

2 cups whole milk, divided

5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/2 cup chilled heavy whipping cream

1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)

Preparation

Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 puny longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.

Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.

Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee while last puny of churning. Exchange to container; cover. Freeze at least 3 hours and up to 2 days.

Zagablione Gelato - Try this one with a puny Egg Nog

Ingredients

4 large egg yolks

1/2 cup sugar

1 cup whole milk

1 cup heavy whipping cream

6 tablespoons imported dry Marsala

2 tablespoons dark rum

1 teaspoon vanilla extract

Preparation

Whisk yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges. Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and climatic characteristic registers 170°F, about 6 minutes. Immediately pour custard straight through sieve set over another medium bowl. Stir Marsala, rum, and vanilla into custard. Cover; refrigerate at least 3 hours.

Process custard in ice cream maker. Exchange gelato to container. Cover and Freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)

Please enjoy these remarkable gelato recipes this holiday season.

Gelato Recipes for the Holidays

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Recipes for delicious Homemade Chocolate Candies

Homemade candies are so much fun to make and to share with house and friends. Try these phenomenal candy recipes to please the chocoholics among your house and friends. Or perhaps you are the chocoholic?? Chocolate Covered Nut Cremes, Quick Chocolate Fudge, and Chocolate Orange Fudge are all sure to please even the most picky chocoholic among you!

Chocolate-Covered Nut Creams
1 can (14-oz) sweetened condensed milk
3/4 cup butter-flavored shortening
2 tsp vanilla extract
dash of salt
1 cup finely chopped nuts
8 to 9 cups powdered sugar

Coating:
3 cups semi-sweet chocolate chips
6 tbsp butter-flavored shortening

Lightly spray an eight or nine inch quadrilateral pan with nonstick cooking spray. Set aside.

In a large mixing bowl, blend the sweetened condensed milk, margarine, vanilla citation and salt. Stir in the nuts. Blend in powdered sugar until the mixture is very stiff. Press the mixture into the prepared pan and chill thoroughly. Cut into 64 small squares. Take off the pieces from the pan and set aside on waxed paper.

To make the coating, melt the chips and shortening in the top of a double boiler over very low heat stirring constantly. Take off from the heat when melted. Dip the candy squares into the chocolate mixture to coat. Place on a cookie sheet that has been lined with waxed paper. Let stand until coating is set.

Quick Chocolate Fudge
1/2 cup light corn syrup
1/3 cup evaporated milk
2 pkgs (8-oz each) semisweet chocolate
2 tsp vanilla
3/4 cup confectioners' sugar, sifted
1 cup coarsely chopped nuts, optional

Butter an 8 x 8 x 2-inch pan. In a 2-quart saucepan, stir the corn syrup and milk together. Add the chocolate and cook over medium-low heat, stirring constantly, until chocolate is melted. Take off from the heat. Stir in vanilla and add the sugar. Beat mixture with a wooden spoon until smooth. Stir in nuts, if desired. Spread fudge in the prepared pan. Chill 2 hours or until firm.

Chocolate Orange Fudge
3 cups sugar
1/2 cup water
1/2 cup orange juice
1 pkg (12-oz) semi-sweet chocolate chips
1 tbsp grated orange peel
2 cups coarsely chopped walnuts or pecans

In a 3-quart saucepan consolidate the sugar, water, and orange juice. Cook, over medium heat, stirring until the sugar is completely dissolved. Using a candy thermometer, cook the mixture, without stirring, until the temperature reaches 234 degrees or the soft ball stage.

Remove from the heat and whisk in the chocolate chips until well blended. Stir in the orange peel and the nuts. Spread the candy in a foil-lined baking pan. Chill until set. Turn out of the pan, peel off foil and cut into squares. Keep candy stored in a cool, dry place.

Enjoy!

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gourmand Desserts On A budget

Even with a few straightforward and cheap ingredients you can make a great tasting glutton sweetmeat that will impress and pleasure your house and guests. Mexican cuisine, in particular, is known for its easy but appetizing desserts many of which can be made ahead of time for easy meal planning.

Besides the popular flan, which is a rich tasting custard, empanadas are stuffed pastries that are easy to make and can be filled with tasty ingredients like fresh fruits.

Candies, cakes, cookies, and pies made with Mexican chocolate along with cool, refreshing treats such as homemade sorbets are also exquisite choices when you are on a budget but still want a glutton tasting dessert.

Prickly Pear Sorbet with Lime Tuiles Recipe

What You Need

For the sorbet:

• 3 pounds ripe prickly pears
• 3/4 cup sugar
• 1/3 cup corn syrup

For the lime tuiles:

• 1 large egg white
• 5 tablespoons sugar
• 3 tablespoons unsalted butter, melted
• 1/3 cup all purpose flour
• Grated zest from 1 lime
• Parchment paper
• 4 custard cups

How to Make It

To prepare the sorbet, remove the tops and bottoms from the prickly pears. Cut each pear lengthwise then peel off the skin and discard. Coarsely chop the flesh of the pears the puree in a blender or food processor.

Strain the pureed pears through a fine strainer or sieve in order to remove any remaining seeds. Add the sugar and corn syrup to the strained pears and chill in the refrigerator for 2 hours.

Transfer the chilled combination to an ice cream maker and frost for at least 2 more hours or until frozen.

After the sorbet is roughly frozen, preheat the oven to 325 degrees Fahrenheit.

To prepare the lime tuiles, beat the egg white with an electric mixer on the highest speed until soft peaks start to form.

Beat in the sugar 1 tablespoon at a time until the egg white becomes shiny and stiff.

Fold in the melted butter, flour, and lime zest and allow the combination to stand for about 5 minutes or until it thickens just slightly.

Place the oven racks to the center and top third positions. Line 2 large baking sheets with parchment paper.

Place the 4 custard cups upside down on the counter or a flat covering near the stove.

Take 1 tablespoon of the thickened batter at a time and place onto the baking sheets. Use a metal spatula to spread the batter into a circle about 6 inches in diameter toward one end of the baking sheet. Repeat the process so there are 2 circles per baking sheet about 4 inches apart.

Bake the batter for about 7 minutes or until each are completely a golden brown color. Do not underbake the tuiles.

Remove the tuiles from the oven and allow them to cool for about 30 seconds or until they are just cool sufficient to remove from the baking sheets with the metal spatula.

To remove the tuiles, use the spatula to swiftly lift off the baking sheet then drape each one over top of an inverted custard cup. Gently mold the tuiles down onto the cups so they will take the cup's form as they cool down.

If the tuiles are too hard to form down onto the custard cup, replacement them back to the baking sheet and warm in the oven until soft.

Allow the tuiles to stand until completely cooled and crisp so that you can considered remove them from the custard cups.

Place each of the baked tuiles on a sweetmeat plate then fill with a scoop of freezing sorbet and serve.

Serves 4.

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Homemade Gifts for the Holidays

Is it just me or have the holidays become more and more high-priced over the years? whatever your single brand of holiday celebration (Christmas, Hanukkah, Festivus?), this time of year creates a hefty amount of financial stress with the pressure to be buying more and more gifts for all the population in our lives. Sure, the thought of my empty wallet makes me yelp, but I truly think this monetary obsession sidesteps the greater meaning behind these gifts. The holidays should be a time to show our loved ones that we care, not to dazzle them with big, flashy electronics. Instead of exhausting your bank account, why not surprise loves ones with homemade gifts from the heart? Over the years, Recipe4Living has collected a range of great gift recipes, and hand-picked a couple favorites just for you. whether it's homemade soup mix for the cooking-challenged or gorgeous bath salts for the diva, your gift is sure to be touching.

Beauty Gifts

Desert Sands Bath Salts

Creating three colored layers of pretty bath salt, this recipe makes a extraordinary gift.

Ingredients

5 drops yellow food coloring

2 drops red food coloring

4 drops musk fragrant or necessary oil

3 drops Jasmine fragrant or necessary oil

3 C. Epsom salts

1 C. Baking soda

2 tsp. Liquid glycerin (skin moisturizer) (optional)

Directions

Combine baking soda, epsom salt and glycerin until well blended. Add scents stirring until there is no clumps left. It will be a fine powder. Divide the blend evenly into 3 isolate bowls. In the first bowl add 3 drops yellow food coloring, in the second add 3 drops red food coloring and in the third bowl add 2 drops yellow with 1 drop red food coloring. Stir each bowl until the color is well mixed. Allow the air to dry it for a few hours before placing in a bottle. Once dried, layer the colors in an airtight glass jar beginning with red first, then orange then lastly yellow. To use, add 2-3 tsp. Of the blend to running bath water. Soak as desired.

Note: Liquid glycerin used as a skin moisturizer, is a by-product of soap making. Glycerin can be found at condition food stores, some drug stores, or major division shop depending on where you live. It's also facilely available on the internet as well.

Oatmeal Soap Balls

These soothing and exfoliating soap balls also make great gifts.

Ingredients

1 C. Instant Quaker oatmeal

1 bar mild soap, such as Ivory

1/4 C. Water

Food coloring (optional)

Directions

Grate oatmeal or use a mini-processor oatmeal. Put into a bowl. Do the same with the soap. Add the water and blend well. If adding food coloring, add it to the water for even consistency. Shape into balls and put on wax paper to dry. Balls can be put into packaging or wrapped with plastic wrap and tied with raffia. A gift tag can be attached to the raffia.

Other attractiveness Recipes

Oatmeal Soap

Chamomile Lip Balm

Candy Cane Bath Salts

Bath Bags

Lilac Bubble Bath

Foaming Vanilla Honey Bath

Vanilla Rose Bubble Bath Gel

Orange blossom Soap

Gingerbread Bath Salts

Velvet Apple Bubble Bath

Bath Salts

Lotion Sticks

Apricot-Orange Lip Gloss

Gardenia Dusting Powder

Breakfast Anyone?

All-in-One Pancake Mix

Ditch the box and get inspired. This homemade pancake mix keeps in an airtight package so you can make pancakes whenever you want.

Ingredients

2 C. All-purpose flour

2 tsp. Baking powder

1 tsp. Salt

1/3 C. Dry milk powder

1/3 C. Shortening

1 Tbs. Sugar

2 Tbs. Soy flour

Directions

In a large bowl, mix together flour, soy flour, baking powder, sugar, salt and dry milk. Cut in shortening until blend resembles base cornmeal. To use, portion 1 C. Pancake mix and couple with 1/2 C. Water. This makes a thick pancake. Add more water 1 Tbs. At a time if you prefer a thinner pancake.

Note: With the addition of soy flour you do not need to add an egg.

Drinks

Fruit Extracts/Flavored Vodka

Making your own citrus extracts to use in recipes will give you a much purer fruit flavor. You can do this with lemon, lime, orange, grapefruit, or tangerine. Peel the fruit in strips, leaving the pith behind. Place the strips in a jar, and cover them with good-quality vodka. Cover the jar tightly and let it stand at room temperature for two weeks, shaking the jar daily. Discard the peel, replace it with fresh peel, and let it stand for two more weeks. Take off the flavor, and use the flavored vodka in recipes calling for extract. It will keep indefinitely.

Instant Chai Tea Mix

For a great, super-cheap gift idea this holiday season, give this delicious chai tea mix in a decorated jar.

Ingredients

1 C. Pwdr. Dry milk

1 C. Non dairy creamer-dry

1 C. Fr. Vanilla pwdr. Creamer

1 1/2 C. Sugar

1 1/2 C. Instant tea

2 tsp. Ginger

2 tsp. Cinnamon

1 tsp. Cloves

1 tsp. Cardomon

Directions

In a large bowl, couple milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 C. At a time, until blend is the consistency of fine powder. Store in your popular jar or decorative bottle. To serve: Stir 2 heaping Tbs. Chai tea blend into a mug of hot water.

Makes about 4 C. Mix

Other Drink Mix Recipes

Citrus Spice Tea Mix

Hot Russian Tea Mix

Sugar-Free/Caffeine-Free Hot Spiced Tea Mix

Irish Crème Liqueur

Sugar-Free Cherry Tea Mix

Kahlua

Russian Tea in a Gift Jar

Spicy Winter Tea Mix

Heartwarming Tea Mix

Mocchacino Mix

Kids

Bathtub Finger Paints

Kids of all ages will love taking a bath with these fun paints on hand!

Ingredients

1/3 C. Clear liquid dish soap

1 Tbs. Cornstarch

Food coloring

Directions

Mix liquid soap and cornstarch together in a small bowl until blended. Pour blend in equal amounts into ice cube tray. Add a couple drops food coloring into each compartment and mix.

Note: In case this accidentally gets into eyes flush with water for 5 minutes. If problems persist consult your physician.

Other Kid-Friendly Recipes

Schooldays Cookies

Reindeer Ginger Pops

Candy Roll

Cherry Bubbles

Don't Forget the Pets

Kitty Heaven (Sardines and Rice)

Ingredients

2 flat cans of sardines in oil

2/3 C. Cooked rice

1 Tbs. Cooked chopped liver

1/4 C. Parsley, chopped

Directions

Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Store unused portion in refrigerator, tightly covered.

Yield: 2 servings

Fido's popular Treats

Ingredients

1 C. Uncooked oatmeal

1 C. Boiling water

1/2 C. Margarine

1/2 C. Milk

1 egg, beaten

1 Tbs. Sugar

1-2 tsp. Bouillon granules

3/4 C. Cornmeal

2 1/2-3 C. Whole wheat flour

Directions

In a large bowl, pour boiling water over oatmeal and margarine. Let stand 10 minutes. Stir in milk, egg, sugar, bouillon and cornmeal. Add flour, 1 C. At a time, mixing well after each addition. Knead in the final half C. Or more to make a stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325 degree oven for 50 minutes.

Sauces and Seasonings

Cranberry Pear Chutney

Cranberry Pear Chutney is a savory and versatile complement to a huge range of dishes and edibles, year-round. It's as good with grilled or roasted chicken, ham or pork, as with cold meat or cheese sandwiches. Make it ahead and keep ready for spur-of-the-moment snacks; or take a jar as a gift for someone.

Ingredients

4 C. Fresh or icy cranberries, picked over, and stemmed

2 1/2 C. Sugar

6 whole cloves

2 cinnamon sticks, each about 3 inches long

1 tsp. Salt

4 firm Bosc or Anjou pears, peeled, halved lengthwise, cored, and cut into 1/2-inch dice

1 small yellow onion, diced

1 C. Golden raisins

1/3 C. Diced crystallized ginger (see note)

1/2 C. Whole hazelnuts, roasted, skins removed, and halved (see note)

Directions

In a deep 6-qt. Saucepan, couple the cranberries, sugar, 1 1/4 C. Water cloves, cinnamon and salt. Bring to a boil over medium heat, stirring often to dissolve the sugar. Cook until the cranberries begin to open, about 10 to 12 minutes. Adjust the heat so the blend simmers. Stir in the pears, onion, raisins and ginger. Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer. Take off from the heat, stir in the hazelnuts, and allow the blend to cool to room temperature. Discard the cinnamon sticks and cloves if you can find them. Refrigerate in tightly sealed jars for up to 3 months.

Makes about 2 qts.

Other Sauce and Seasoning Recipes

Safari Sauce

Kiwi Relish

Herb Honey

Caesar Salad Dressing Mix

Memmie's Chili Sauce

Green & Red Pepper Jelly

Herb Vegetable Dip Mix

Casserole Sauce Mix

Tabil Spice Mix

Sweets

Coconut Brownie Mix in a Jar

Give this walnut and coconut brownie mix to man with a sweet tooth.

Ingredients

1/3 C. Chopped walnuts

1/2 C. Chocolate chips

1/3 C. Flaked coconut

2/3 C. Brown sugar, packed

3/4 C. Sugar

1/3 C. Baking cocoa

1-1/2 C. All-purpose flour

Directions to Attach to Mix

Add brownie mix to 2 eggs, 2/3 C. Oil and 1 tsp. Vanilla extract. Blend well. Spread in greased 8X8 baking dish. Bake at 350 degrees for 30 minutes or until town tests done.

Makes one dozen.

Candy Cane White Fudge

A festive fudge for the holidays and a great way to use up all those leftover candy canes!
Ingredients

12 oz. White chocolate, coarsely chopped

1 14 oz. Can sweetened condensed milk

1/4 C. Coarsely chopped peppermint candies

Directions

Butter an 8-inch square baking pan; line lowest and sides with foil allowing foil to increase over sides of pan by about 1 inch. Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water couple white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour blend into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1 inch squares, brilliant shapes or rectangles. Store in refrigerator.

Yield: 64 pieces

Other Sweets Recipes

Caramel Popcorn Kit in a Jar

Jingle Balls

Dark Chocolate Praline

Peppermint Chocolate Fudge

Snowman Soup

Cranberry Nut Fudge

Fool Proof Fudge

Premier White Almond Bark

Nature's Candy

Holiday Sugar Cookies

Soup

French store Soup Mix in a Jar

The layers in this bean-rich soup in a jar give it a pretty presentation for a gift and a tasty result.

Ingredients

1 lb. Dried navy beans

1 lb. Dried pinto beans

1 lb. Dried Great Northern beans

1 lb. Split peas

1 lb. Yellow split peas

1 lb. Dried black-eyed peas

1 lb. Lentils

1 lb. Dried baby lima beans

1 lb. Dried lima beans

1 lb. Dried soybeans

1 lb. Pearl barley

1 lb. Dried red beans

Directions

In a very large container, couple navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley & red beans; mix well. Divide evenly into 14 lidded jars. Attach a card to each jar with the following recipe:

French store Soup

Ingredients

2 qts. Water

1 ham hock

1 1/4 tsp. Salt

1/4 tsp. Ground pepper

1 (16 oz.) can diced tomatoes with green chilies

1 large onion, chopped

1 clove garlic, minced

Directions

Soak 2 C. French store Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 qts. Water & ham hock to a boil. Sell out heat and simmer 20 minutes. Take off ham hock. Stir in soaked beans, salt, pepper, diced tomatoes & green chilies, onion & garlic. Bring to a boil again, skimming foam off the top. Sell out heat, cover and simmer about 1 hour, until beans are tender.

Potato Soup Mix

Give this instant soup mix to friends and family who are uncomfortable with cooking!

Ingredients

1-3/4 C. Instant mashed potatoes

1-1/2 C. Dry milk

2 Tbs. Instant chicken bullion

2 tsp. Dried minced onion

1 tsp. Dried parsley

1/4 tsp. Ground white pepper

1/4 tsp. Dried thyme

1/8 tsp. Turmeric

1-1/2 tsp. Seasoning salt

Directions

Combine all ingredients in a bowl and mix. Place in 1 qt. Canning jars to store.

Instructions to attach to jar:
To serve: Place 1/2 C. Mix in soup bowl and add 1 C. Boiling water. Stir until smooth.

Makes 6 servings.

Other Soup Recipes

Arizona Bean Soup Mix in a Jar

Turkey Noodle Soup Mix in a Jar

Mushroom Barley Soup Mix

Texas Two-Step Soup Mix in a Jar

Condensed Cream of Soup Mix

Other

For the Whole Family- Why not originate a family cookbook, one for each member of the family? This sentimental treasure creates a extraordinary keepsake to be passed down for generations. Check out how to do it here: originate a family Cookbook at Recipe4Living.com.

For the Lovers of the Great Outdoors- satisfaction the nature lovers in your family will all natural alternatives to ward off bug bites and save their garden.

Insect Repellent Sachet

Ingredients

4 parts tansy 4 parts patchouli

2 parts lavender

1/2 of 1 part powdered Orris Root

Directions

Mix the ingredients together in a bowl. Fill cloth bags made from remnants. Tie off with a bow.

Animal Repellent

The smell of this home made repellent will keep animals away from your outdoor garden.

Ingredients

1 Tbs. Cayenne pepper

1 Tbs. Garlic powder

1 qt. Water

1/4 tsp. Liquid detergent

Directions
Mix well. Spray on all organery plants. Note: Do not use around your pets .

Weed Killer

The vinegar is what kills the weeds, but the dish soap holds the vinegar in place so it stays on the plant instead of running off. This works great on grass or weeds in sidewalk or driveway cracks, too. Best time to spray is in the middle of the day when the sun is hottest.

Ingredients

1 C. Of vinegar

1/2 C. Of regular dish soap (not dishwasher detergent)

Fill the rest of the bottle up with water.

Directions

Use a funnel to place the following ingredients in a medium spray bottle practically the size of a quart, but it doesn't have to be exact. Shake well before each use. Spray blend directly on the weed itself; if weed is out in the yard, be specific not to spray
the grass!

Copyright © 2006 Ampere Media Llc

Homemade Gifts for the Holidays

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Recipes and Fun Activities For Easter

It's that time of year again when daffodils will soon be in bloom, trees will be budding, and a lot of folks will be anxious to get out and work in their flower beds. It's called spring! And with spring comes the Easter bunny. An thoughprovoking and fun time for both kids and parents.

My all-time popular Easter candy were those marshmallow peeps. Every spring (to this day), I indulge in a container or two. I love them so.

There are lots of fun activities for kids on this extra spring holiday. Go beyond egg decorating and help your little ones decorate cute things for the house. Maybe some homemade crayola pictures to display in the windows or perhaps generate an Easter tree. Egg relays are a lot of fun as well. You know the game with the egg and the spoon where teams are paired up and the winners are the ones who carries the eggs from point A to point B? This game can be mixed with children and parents for even more fun!

Cookie decorating can be a fun action too. Bake the cookies ahead of time and make them in all shapes. Egg shaped, bunny shaped, or anyone you wish. Make sure you have abundance of pastel food coloring for the frosting along with lots of sprinkles. Other cool idea...have your kids help you put in order the Easter meal. Put a special, homemade apron on them and they will feel like a real chef. It's pretty much tradition to put in order a ham for the meal. But what can you make as side dishes and desserts?

Let's explore a incorporate of ideas...

Easter Cupcakes

Ingredients

(for basic cake recipe-about 12 cupcakes)

1/2 cup butter or margarine
1 cup self rising flour
1/2 cup sugar
2 tbs milk
2 large eggs
12 Easter-themed cupcake liners
frosting
food coloring
sprinkles
cupcake or muffin pan
small chocolate bunnies

Directions

Preheat the oven to 375 degrees F. With a wooden spoon, mix the butter and sugar together until smooth, ( about 2 min). Add the eggs and milk and stir thoroughly.

Gently fold in the flour and mix until fully blended. Divide the batter evenly into the cupcake liners. Place the pan of cupcakes on a shelf just above the center for 15 minutes.

After cooled, frost the cupcakes in the color of your choice. The kids will have fun decorating the cupcakes with the sprinkles and the chocolate bunnies.

Family's popular Potato Salad

Ingredients

2 lb small red potatoes, unpeeled
6 eggs
3 celery stalks
1/4 cup finely diced red onion

For Dressing:

1/2 cup mayonnaise
1 tablespoon mustard seeds
1 green onion, along with the tender green tops, finely chopped
1/4 cup finely chopped fresh parsley
1 teaspoon dry mustard
salt and pepper to taste

Directions

Boil the potatoes and eggs. I all the time put them in the fridge overnight to forestall the potato salad from turning out mushy. Peel the potatoes and the eggs and cut into small chunks and toss them into a large bowl. Add the celery and red onion and toss briefly to mix. Set aside.

For Dressing: In a small bowl and using a fork, stir together the mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well. Pour the dressing over the potato and egg composition and mix well.

For best flavor, cover and chill for up to 2 hours before serving. Sprinkle the parsley over the top and serve.

Extra house Activity

With today's global economic conditions...there are many children and families in need. Why not make up some extra baskets that you can donate? This is something that kids can help with as well. You will be putting smiles on many faces. Share the joy of giving this Easter.

Recipes and Fun Activities For Easter

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method For Raw Chocolate Bars

Since 1842, when Cadbury's of England created the first chocolate bar, millions of people have had a love affair with chocolate. It's estimated that the median American eats 4.5 kilos per year and the median Swiss eats 9.5!

Of policy the history of chocolate stretches back to aged Olmec and Aztec civilizations where it was considered to be a "Food of the Gods."

I personally was never a big fan of chocolate, at least not until I started experiencing pure raw cacao. I think the suspect is that general chocolate has authentically been cooked to death. To make a typical chocolate bar, cacao beans are crushed, fermented and then roasted at 150 C (300 F) for 1 - 2 hours. After that, they are tempered with boiling water for 20-30 minutes.

When you add processed sugar, milk products, preservatives, synthetic colors, chemical flavors and more to this lifeless chocolate substance it's no wonder that some people produce allergies to chocolate. Interestingly, though, I've seen that most people with chocolate allergies, do not have a similar reaction with raw cacao.

Raw cacao has many nutritional benefits and is generally considered one of the most complete foods on the planet.

Since experiencing the effects of raw cacao for myself, I find myself using it often. I usually add a few whole beans to my smoothies, I use cacao in salad dressings and sauces, and sometimes I just snack a few beans with a bit of agave or honey.

But, thanks to my partner Gabrielle's love of chocolate, I get most of my raw cacao in the form of great tasting raw chocolate bars.

I'm happy to share her basic formula with you here.

To make this formula you need a polisher or a mortar and pestle

Ingredients for straightforward chocolate:

1/2 C whole peeled cacao beans, ground
1/8 C coconut oil
1/8 C melted cacao butter (use coconut oil if not available)
1/4 C raw honey or raw agave syrup

Optional ingredients:

1/4 cup raisins
1 T almonds, finely chopped
1 drop orange, lemon, clove, lavender or other requisite oil
Cinnamon to taste
Celtic sea salt to taste

Preparation:

Grind cacao until it is very fine. The cacao will have a consistency like raw almond butter and will stick to the sides of the grinder. Mix ground cacao with coconut oil or cacao butter in grinder. take off compound and add honey and other ingredients. Stir well with a fork. The compound should be able to be poured. If not, add more coconut oil. Pour into ice cube trays or other forms and ice for 45 minutes. Serve immediately after removing from the freezer.

A Few engaging Facts About Cacao and Chocolate

The word 'Chocolate' comes from the Aztec word, "cacahuatl" or "xocolatl." This means 'bitter water'.

Raw Cacao was regarded as an aphrodisiac by Aztecs.

In 1624 Johan Franciscus Rauch an Austrian professor, tried to ban chocolate from monasteries and urged monks not to drink chocolate as he said it "inflamed passions."

Cacao contains antioxidants which may help preclude cancer and heart disease.

Cacao brings instant ease and acts as a mild anti-depressant by increasing our serotonin and endorphin levels.

Cacao contains theobromine, which is a mild relative of caffeine and magnesium. This chemical is found in some tranquilisers. Because coffee also contains caffeine, it both picks you up and calms you down.

Cacao beans were so requisite in aged Mexico that the Maya and subsequent Aztec and Toltec civilizations used them as a means of currency to pay for commodities and taxes.

The French Leader Napoleon insisted that wine, from the Burgundy vineyard called Chambertin, as well as chocolate be available during military campaigns.

During the Second World War, the U.S. Government commissioned Milton Hershey to generate a candy bar to be included in soldier's rations. The candy bar chosen was the predominant Hershey Milk Chocolate Bar.

Every Russian and American space trip has included chocolate bars.

method For Raw Chocolate Bars

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The Eating Season

The Eating Season is upon us! We've put away the swimsuits, and pulled on our sweat suits. The flag is down, and weeeee're off! If we're ready and have a game plan, we'll survive.

Why do thoughts of food consume us?

My mom (a diabetic) called me the first week of November with Big News! We just Had to come see her treasure. She'd happened upon a woman at her grocery store with her grocery cart stacked so high with grocery bags, she could not see above her cart to navigate to the check out counter. Not one to resist a bargain, mom inquired, "what is it"? The woman pointed and indicated the leftover Halloween candy, "five dollars a bag, as much as it will hold". Mom bragged that her bag was so heavy, the handles broke! Now, I am the legal guardian of the loot, manufacture sure my kids don't overdose on chocolate. Not to mention myself.

Each year nearby this time, I get what I call my nesting urge. I pull out and dust off my cookbooks and witness them for yummy, warm, cozy comfort food. I started a tradition as a newlywed, of rating the new recipes, manufacture a note or suggestion, and the date. My husband, not wanting to offend his bride, would say all was great. Suffering through one particularly inedible meal, I told him to be honest, or you may have to eat this once a week for the rest of your life. Once the kids came along I would ask each person to rate the new recipe and to give me a one word description. My cookbook variety is a treasure of dates and memories, with the kid's descriptions, phonetically spelled when they were young, such as "dee-wish-us".

Every year my mom says she can't do Thanksgiving dinner anymore. And, each year she says, "I already bought the turkey, of course I'm cooking!" I'll bring the green bean casserole; my sister will bring her homemade pumpkin pies. We will all agree that this was the best year ever! We'll stuff ourselves, and laugh about whatever and nothing at all. Mom will say this is the last time, and we will appreciate that at 80 something she in case,granted a lovely family palpate for us.

The baking begins in earnest the day after Thanksgiving. Holiday parties and gatherings, cookie exchanges... On an on it goes until the big bash for New Years Eve! Whew! Time to begin thinking about swimsuit weather...

The Eating Season

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My incommunicable Peanut Butter Chocolate Candy formula

When faced with selecting gifts for co-workers, distant house members, or citizen whom you do not know very well, you can not go wrong with the gift of candy. While it is easy to plump a nice container and fill it with hard candy, I prefer to use my secret peanut butter chocolate candy recipe.

Making chocolate candy with a touch of peanut butter is not difficult. The first step is selecting candy molds. Candy molds come in traditional shapes, such as circles and squares, but come in all types of fancy shapes as well. You can find wedding themes, holiday themes, and even cartoon characters. Next, you'll want to purchase chocolate. You can use chocolate chips, or buy chocolate that is specially made for candy making. Now for my secret: add in some peanut butter chips to the chocolate before melting. How many chips you should use depends on how much peanut butter flavor you wish to add. Chocolate melts at a relatively low temperature, which is why it melts in your hand, so you will need to be very truthful while melting it. Do not allow it to heat too quickly, or it will burn.

Next, you'll want to determined fill the molds. This can be done with a spoon, or even with a squeeze bottle. You'll want to tap the molds against a hard covering after they are filled to get out any air bubbles which may have formed as well as to insure the chocolate peanut butter mix is level. If you'd like, you can add lollipop sticks at this point.

After all the molds are filled, you'll need to place them in the freezer to cool. Make sure the molds are located flat in the freezer or the candy will not form correctly. Small pieces do not take long to set. They should be done in about five minutes and most regular size pieces will be done in about ten minutes. It is fine to leave it the molds in the freezer longer than this, so it is best to err on the side of caution. You want to make sure the chocolate is set before removing it.

To remove the candy from the molds, all you need to do is turn the mold upside down and tap it moderately on a hard surface. The candy should then fall right out. If a piece sticks, you can moderately tap the covering of the mold where the candy is located, and this should dislodge it.

All that is left to do is to place the chocolate into containers and you have a exquisite gift, or some yummy candy to enjoy yourself.

My incommunicable Peanut Butter Chocolate Candy formula

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Chocolate Candy manufacture Ideas

A gift is a show of affection first of all and its price has no matter. The only thing that matters is that it gives a satisfaction to the recipient. We gift gifts some times a year for dissimilar occasions either it is Christmas, birthday or any other event. And the choice of the allowable gift could be a real question as tastes differ, but for sure it is not a good idea to gift something useless. However, there is a solution to this question - you can gift chocolate candy made gift.

In fact, today there are a lot of dissimilar chocolate candy production ideas for your gift. It could be a bunch of chocolate candies or it could be chocolate candies poured in varied forms. Today there are a lot of dissimilar associates that are able to fulfill any of your wildest dreams in chocolate form.

For example, bunch of chocolate candies could be presented for any event. While creating a bunch not just chocolate candies of your choice are used, but as well natural and synthetic flowers, cloth and ribbons come in handy. You can indeed gift such bunch of chocolate flowers to your beloved, newly married, to children or to your parents.

If it comes your child's birthday, you can gift him or her a cake poured from a chocolate that is designed specially for your child. Today it could be done in indeed any form. As well such cake could be a great surprise not only for a child, but as well for any man with sweet tooth. Today you can order such cake in indeed dissimilar forms - it could be in the form of a car for a boy or it could be a sweet portrait of a recipient as well as a sweet bust.

In fact, there are a lot of dissimilar chocolate candy production ideas that could be realized in a great gift for your favorite ones. All you need to have is a fantasy.

Chocolate Candy manufacture Ideas

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Homemade Chocolate

It is easy to make impressive and yummy homemade chocolates for house and friends at Easter or anytime. You can purchase Easter chocolate molds at most specialty or reduction market and a wide variety of chocolate at your local supermarket. With a bit of time and patience you will soon be turning out gorgeous homemade chocolates.

Types of Chocolate

Dark chocolate contains cocoa liquor, cocoa butter, sugar and vanilla. It is stronger and richer than milk or white chocolate and is ordinarily the adored choice for cooking.

Milk chocolate contains the same ingredients as dark chocolate but has added milk solids. It is sweeter, creamier, softer in texture and less intense than dark chocolate.

White chocolate doesn't include cocoa solids, only cocoa butter blended with sugar, milk solids and flavourings, such as vanilla. It is rich, creamy and sweeter than milk chocolate.

Eating chocolate - dark, milk and white - can be used for cooking. Dark varieties include bitter, semi-sweet and sweet. Bitter chocolate has up to 80% cocoa liquor and butter with a minimal estimate of sugar. Sweet chocolate has a higher proportion of sugar and vanilla to cocoa butter.

Good-quality cooking chocolate can be found in the baking aisle of supermarkets. It is similar in taste to eating chocolate, but a small estimate of cocoa butter has been supplanted with vegetable fat to make it easier to melt, able to set without tempering. Economy than general eating chocolate.

Compound chocolate is sold in blocks or buttons and can be found in the baking aisle of supermarkets. The cocoa butter has been supplanted with vegetable fat or oil, making it easier to melt and to set at room climatic characteristic without tempering. It lacks the flavour and texture of other chocolates, but is exquisite for kids' cooking.

Melting Chocolate

Chocolate can be melted in some distinct ways together with on the stove, in the microwave or in the oven.

Stove Top - put chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Make sure no water or steam enters the bowl of chocolate, or it the chocolate could seize. Stir enduringly over medium to low heat until the chocolate has melted.

Microwave - put chocolate in a clean, dry, microwave-safe bowl. Cook for 1 slight on medium/high then stir. Cook for other 30 seconds then stir again, continue until chocolate has all melted.

Stove - preheat oven to 160 C. Put chocolate in a clean, dry, heatproof bowl. Turn oven off then place the bowl in the oven for 10 minutes minutes. Remove and stir, then place back in oven if required for some minutes, Remove and stir again.

Tips for Melting Chocolate

* Break chocolate into even sizes pieces before melting.

* Use a metal spoon to stir chocolate; wooden and plastic spoons withhold moisture that can cause the chocolate to seize.

* all the time use a metal, glass or ceramic bowl to melt chocolate.

Making Homemade Chocolates

1. Melt your chocolate, (see above), then stir completely to Remove all lumps.

2. Pour melted chocolate into the moulds until they are filled to the top.

3. Tap the moulds with your fingertips to Remove air bubbles from chocolate.

4. Let chocolates set, until hard.

5. After your chocolates have completely set and hardened, thought about pop them out of the mold.

6. Use a butter knife to trim off any excess chocolate nearby the edges.

Tips for using Chocolate Moulds

* Never wash your chocolate molds with soapy water. The soapy water will Remove the shine of the mold, making it difficult to get the chocolate off. Just wash in hot water.

* all the time dry your molds thought about after washing. Water spots can also cause spots where the chocolate won't release unmistakably from the mould.

* If your molds are sticking, very lightly coat them with a thin layer of vegetable oil.

* If you make a mistake, or if extra chocolate dribbles in the wrong places - don't touch it while it's still wet. Place the chocolates in the fridge or freezer to harden, then you can unmistakably just pick off the parts you don't want there.

How to Store Chocolate

Chocolate should be wrapped in alfoil and placed in an airtight container. Store in a cool dry place away from direct sunlight. Do not store in the refrigerator.

Unopened chocolate has a shelf life of 12 months and opened chocolate, properly wrapped and stored has a shelf life of 3 months. (However it would never last this long at my house!)

Chocolate Terms

Seize - Chocolate will seize up when small amounts of liquid mix with it, it becomes a thick grainy mass that cannot be remelted or used.

Chocolate Bloom - White spots that appear on chocolate, caused by the chocolate being heated and cooled too quickly. This can also occur when chocolate is refrigerated, it does not affect the capability and can still be eaten.

Tempering - A technique used to stabilize chocolate with a high cocoa butter content through a melting and cooling process so the chocolate will set firm and shiny at room temperature.

Homemade Chocolate

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