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Ghastly Black Halloween Punch:
A great halloween punch recipe to try ! Eeeirreee !
Ingredients:
* 1 envelope orange kool aid mix
* 1 envelope grape kool aid mix
* 2 cups white sugar
* 3 quarts cold water
* 1 liter ginger ale (well chilled)
INSTRUCTIONS
* Make a frozen hand using a disposable glove. Start by washing the glove thoroughly with dish soap and water. Turn it inside out and fill with water. Seal the glove closed with a rubber band and freeze until hard. This typically takes about 24 hours.
* Stir together the grape and orange kool aid mixes, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving.
* Float the frozen hand in the punch bowl for a horrifying effect. To remove the glove from the ice hand, dip the frozen hand briefly in warm water and then peel off the glove.
The halloween punch recipe is ready to serve...enjoy it...very refreshing !
bewitching-smoothie-recipe
30 Eylül 2012 Pazar
Halloween Witch’s Brew – Punch Recipes
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Halloween Witch’s Brew – Punch Recipes:
A great halloween punch recipe to try !
Ingredients:
* 1 (6-ounce) package lime gelatin
* 2 cups boiling water
* 3 cups chilled pineapple juice
* 1 (2 liter) bottle chilled lemon-lime soft drink or ginger ale
* 2 cups chilled vodka, optional
* Special equipment:
* 1 large black plastic cauldron (available at party or craft stores)
* 1 punch bowl that fits inside the cauldron
* 1 plastic hand (available at party supply stores), sterilized in hot water
* 1 block dry ice (available at supermarkets, ice cream shops or ice companies)
INSTRUCTIONS
* Pour the gelatin mix into a large bowl.
* Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved.
* Stir in the pineapple juice. Let cool to room temperature.
* Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)
* Use an ice pick to break the block into smaller chunks, if necessary.
* Fill the cauldron with just enough water to cover the dry ice. It will begin to “steam.”
* Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
* Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.
Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix. The Halloween punch recipe brew is ready to serve....refreshing !skelleys-scary-halloween punch recipe
Halloween Witch’s Brew – Punch Recipes:
A great halloween punch recipe to try !
Ingredients:
* 1 (6-ounce) package lime gelatin
* 2 cups boiling water
* 3 cups chilled pineapple juice
* 1 (2 liter) bottle chilled lemon-lime soft drink or ginger ale
* 2 cups chilled vodka, optional
* Special equipment:
* 1 large black plastic cauldron (available at party or craft stores)
* 1 punch bowl that fits inside the cauldron
* 1 plastic hand (available at party supply stores), sterilized in hot water
* 1 block dry ice (available at supermarkets, ice cream shops or ice companies)
INSTRUCTIONS
* Pour the gelatin mix into a large bowl.
* Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved.
* Stir in the pineapple juice. Let cool to room temperature.
* Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)
* Use an ice pick to break the block into smaller chunks, if necessary.
* Fill the cauldron with just enough water to cover the dry ice. It will begin to “steam.”
* Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
* Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.
Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix. The Halloween punch recipe brew is ready to serve....refreshing !skelleys-scary-halloween punch recipe
Black Widow Halloween Cocktail
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Black Widow Halloween Cocktail
A refreshing Halloween punch recipe to try !
Halloween Punch Recipe Ingredients:
* 3 parts vanilla vodka
* 1 part black anise-flavored liqueur (recommended: Sambuca)
* 1 part espresso
* Black licorice, for garnish
Halloween Punch Recipes INSTRUCTIONS:
* In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix. Serve in a cocktail martini glass. The Halloween punch recipe black widow is ready..enjoy !
ghastly-black-halloween-punch
Black Widow Halloween Cocktail
A refreshing Halloween punch recipe to try !
Halloween Punch Recipe Ingredients:
* 3 parts vanilla vodka
* 1 part black anise-flavored liqueur (recommended: Sambuca)
* 1 part espresso
* Black licorice, for garnish
Halloween Punch Recipes INSTRUCTIONS:
* In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix. Serve in a cocktail martini glass. The Halloween punch recipe black widow is ready..enjoy !
ghastly-black-halloween-punch
Bloody Bug Halloween Punch
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Bloody Bug Halloween Punch:
A scary halloween punch recipe to try !
Halloween Punch Recipe Ingredients :
* 24 oz Frozen strawberries (thawed)
* 6 oz Frozen lemonade concentrate
* 1 qt Ginger ale, Sprite or 7-up
* 1 c Raisins
Halloween Punch Recipes INSTRUCTIONS :
Start by mashing the strawberries in a bowl using a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. To fill a punch bowl, double or triple this recipe. Place some green glow sticks under this special Halloween punch recipe bowl and drape some gummy worms over the rim of the bowl for a creapy swamp effect...enjoy it !
bewitching-smoothie-halloween recipe
Bloody Bug Halloween Punch:
A scary halloween punch recipe to try !
Halloween Punch Recipe Ingredients :
* 24 oz Frozen strawberries (thawed)
* 6 oz Frozen lemonade concentrate
* 1 qt Ginger ale, Sprite or 7-up
* 1 c Raisins
Halloween Punch Recipes INSTRUCTIONS :
Start by mashing the strawberries in a bowl using a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. To fill a punch bowl, double or triple this recipe. Place some green glow sticks under this special Halloween punch recipe bowl and drape some gummy worms over the rim of the bowl for a creapy swamp effect...enjoy it !
bewitching-smoothie-halloween recipe
Halloween Punch Recipes # 2
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Halloween Punch Recipes # 2
Halloween Punch Recipe INGREDIENTS :
* Apple juice
* Cranberry juice
* Ginger ale
* New rubber glove
* Red food coloring
* 1 pound Coffee can
* Water
Halloween Punch Recipe INSTRUCTIONS
* To make the hand, fill a new rubber glove with water. Make sure it's the non-allergenic type of glove.
* Tie at the wrist with string and freeze one or two days. You might want to stand it up while it's freezing.
* Unmold.
* Sometimes a finger will fall off when unmolding, this only adds to the goulish effect.
* To make a base for the hand, fill a one-pound coffee can about 1/3 full with water.
* Insert the hand and freeze until firm.
To make the punch:
* Mix equal parts of apple and cranberry juice and ginger ale.
* Refrigerate.
* When the halloween punch is ready to serve, place half the mixture in the punch bowl.
* Insert hand ice mold in the center.
* Fill bowl with remaining punch.
* FOR ADDED EFFECT, PLACE A FEW DROPS OF RED FOOD COLORING ON THE TIPS OF THE FINGERS JUST BEFORE SERVING...and the Halloween Punch recipe is ready to serve...very refreshing !! Enjoy !
bloody-bug-halloween-punch recipe
Halloween Punch Recipes # 2
Halloween Punch Recipe INGREDIENTS :
* Apple juice
* Cranberry juice
* Ginger ale
* New rubber glove
* Red food coloring
* 1 pound Coffee can
* Water
Halloween Punch Recipe INSTRUCTIONS
* To make the hand, fill a new rubber glove with water. Make sure it's the non-allergenic type of glove.
* Tie at the wrist with string and freeze one or two days. You might want to stand it up while it's freezing.
* Unmold.
* Sometimes a finger will fall off when unmolding, this only adds to the goulish effect.
* To make a base for the hand, fill a one-pound coffee can about 1/3 full with water.
* Insert the hand and freeze until firm.
To make the punch:
* Mix equal parts of apple and cranberry juice and ginger ale.
* Refrigerate.
* When the halloween punch is ready to serve, place half the mixture in the punch bowl.
* Insert hand ice mold in the center.
* Fill bowl with remaining punch.
* FOR ADDED EFFECT, PLACE A FEW DROPS OF RED FOOD COLORING ON THE TIPS OF THE FINGERS JUST BEFORE SERVING...and the Halloween Punch recipe is ready to serve...very refreshing !! Enjoy !
bloody-bug-halloween-punch recipe
29 Eylül 2012 Cumartesi
Hildegardplätzchen (St. Hildegard Spice Cookies)
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The following recipe was submitted by HI Cookery in honor of today's feast of St. Hildegard of Bingen! Thank you Highlander and Islander!
September 17: Feast Day of St. Hildegard of Bingen
Food bloggers and chefs may appreciate St. Hildegard of Bingen, a 12th century German saint who wrote her own cookbook. The multi-talented nun believed in the holistic and natural approach to healing. So her recipes included organic ingredients, such as spelt and spices. Below is an adaptation of her spice cookies which she believed will improve one’s outlook in life. Have a happy Feast Day of St. Hildegard and bake these ancient biscuits called “Hildegardplätzchen.”
Recipe
(Adapted from Cooking With the Saints by Ernst Scheugraf)
Ingredients
Directions
In a large mixing bowl, cream together the butter and sugar. Beat in the eggs. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg and ground cloves.
Gradually add the flour mixture and blend until a soft dough is formed. Add a little water if it is too dry. Make into a ball and flatten into a disc. Roll out into about ¼-inch thick and cut out 3-inch circles. Place on a cookie sheet.
Bake in a preheated oven at 350 degrees F for 12-15 minutes or until golden. Remove from the oven and transfer to a wire rack to cool completely. Yield: Approximately 3 dozen cookies.
Notes
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September 17: Feast Day of St. Hildegard of Bingen
Food bloggers and chefs may appreciate St. Hildegard of Bingen, a 12th century German saint who wrote her own cookbook. The multi-talented nun believed in the holistic and natural approach to healing. So her recipes included organic ingredients, such as spelt and spices. Below is an adaptation of her spice cookies which she believed will improve one’s outlook in life. Have a happy Feast Day of St. Hildegard and bake these ancient biscuits called “Hildegardplätzchen.”
Recipe
(Adapted from Cooking With the Saints by Ernst Scheugraf)
Ingredients
- ½ cup (1 stick) butter
- ¾ cup sugar (granulated white or brown)
- 2 eggs
- 3 ½ cup flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- ½ teaspoon ground cloves
Directions
In a large mixing bowl, cream together the butter and sugar. Beat in the eggs. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg and ground cloves.
Gradually add the flour mixture and blend until a soft dough is formed. Add a little water if it is too dry. Make into a ball and flatten into a disc. Roll out into about ¼-inch thick and cut out 3-inch circles. Place on a cookie sheet.
Bake in a preheated oven at 350 degrees F for 12-15 minutes or until golden. Remove from the oven and transfer to a wire rack to cool completely. Yield: Approximately 3 dozen cookies.
Notes
- A mixture of all-purpose and spelt flours may be used in this recipe. St. Hildegard advocated the use of spelt over other wheat-based flours because the former is easier to digest and contains more protein.
- St. Hildegard developed a spice cake version of her cookies for another saint. We made “Margariten Lebkuchen” on the Feast Day of St. Margaret of Antioch on July 20.
- Learn more about St. Hildegard of Bingen from Catholic Online.
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Chicken San Gennaro
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This delicious recipe for Chicken San Gennaro was submitted by Hi Cookery in honor of the feast of St. Januarius, which is celebrated on September 19th.
September 19: Feast Day of St. Januarius (Gennaro in Italian)
We enjoyed meandering around Manhattan’s Mulberry Street, which is the main thoroughfare of “Little Italy.” On the weekends, when the weather was nice, we would take a 45-minute train ride from New Jersey, where we lived, to New York and explore the ethnic sections of the city. Little Italy was just steps away from Chinatown, so we got to tour (and taste) the best of both worlds!
Little Italy hosts an annual Festa di San Gennaro, an 11-day festival coinciding with the feast day of the patron saint of Naples, in September. The big block party features parades and processions, vendor and games booths, entertainment and food! A sausage sandwich with sweet bell peppers and onions is traditionally sold and served at the festival. But a similar version is made with chicken. We tried the latter at home for a tasty and traditional meal marking the Feast Day of St. Januarius.
Recipe
(Adapted from Cooking With the Saints by Ernst Scheugraf)
Ingredients
Directions
Lightly season the chicken breasts with salt and pepper. Heat a skillet with a little olive oil and saute the garlic over low heat. Turn up the heat and brown the chicken on both sides. Remove from the skillet and keep warm on a lipped plate. In the same skillet, pour in the white wine, scraping the brown bits. Sprinkle the oregano and basil and boil to make a sauce. Pour over the chicken.
In the same skillet, saute the onions until brown and soft, adding a little olive oil as necessary. Remove from the skillet. Saute the pepper until slightly softened but still crisp. On a plate, lay a few slices of toasted Italian bread. Place a chicken breast on top of one slice. Spoon a little sauce over it. Garnish with a side of onions and peppers. Serve as a sandwich.
Notes
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September 19: Feast Day of St. Januarius (Gennaro in Italian)
We enjoyed meandering around Manhattan’s Mulberry Street, which is the main thoroughfare of “Little Italy.” On the weekends, when the weather was nice, we would take a 45-minute train ride from New Jersey, where we lived, to New York and explore the ethnic sections of the city. Little Italy was just steps away from Chinatown, so we got to tour (and taste) the best of both worlds!
Little Italy hosts an annual Festa di San Gennaro, an 11-day festival coinciding with the feast day of the patron saint of Naples, in September. The big block party features parades and processions, vendor and games booths, entertainment and food! A sausage sandwich with sweet bell peppers and onions is traditionally sold and served at the festival. But a similar version is made with chicken. We tried the latter at home for a tasty and traditional meal marking the Feast Day of St. Januarius.
Recipe
(Adapted from Cooking With the Saints by Ernst Scheugraf)
Ingredients
- 4 chicken breasts, skinless and thinly sliced
- salt and pepper to taste
- olive oil
- 2 teaspoons garlic, minced
- ½ cup dry white wine
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 cup onions, sliced
- 1 sweet red bell pepper, sliced
- slices of Italian bread, toasted
Directions
Lightly season the chicken breasts with salt and pepper. Heat a skillet with a little olive oil and saute the garlic over low heat. Turn up the heat and brown the chicken on both sides. Remove from the skillet and keep warm on a lipped plate. In the same skillet, pour in the white wine, scraping the brown bits. Sprinkle the oregano and basil and boil to make a sauce. Pour over the chicken.
In the same skillet, saute the onions until brown and soft, adding a little olive oil as necessary. Remove from the skillet. Saute the pepper until slightly softened but still crisp. On a plate, lay a few slices of toasted Italian bread. Place a chicken breast on top of one slice. Spoon a little sauce over it. Garnish with a side of onions and peppers. Serve as a sandwich.
Notes
- San Gennaro festivals are held where there are large communities of Italian-Americans, such as New York City, Los Angeles and Las Vegas.
- The Feast Day of St. Januarius/Gennaro is celebrated in the West on September 19. But in Naples, the patron saint is fested on December 16 (this was the day in 1631 that Mount Vesuvius could have had a volcanic eruption but Italians believe that he interceded and spared the city).
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St. Matthew's Silver Dollar Pancakes
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September 21st is the feast of St. Matthew the Apostle and Evangelist. Since St. Matthew was a tax-collector and often symbolized by a bag of coins or loose coins, I thought Silver Dollar Pancakes would be perfect for celebrating his feast day!
You can make these using your own favorite pancake recipe, a gluten-free recipe, or my favorite which can be found in the archives. This time, however, I'm planning on using an extra quick and easy Pancake Mix! My husband has been out-of-state on a wildfire assignment (today is only day 8 of 16) and I'm on my own with our seven kiddos. Quick and easy is about all I can manage at the moment!
Once you have your pancake batter ready to go, heat a griddle or frying pan until it is good and hot. (Or you can use a Silver Dollar Pancake Pan, if you happen to have one on hand.) Grease the pan and drop spoonfuls of batter onto the griddle - just enough to spread to an approximately 2 1/2-inch round. (I used a 1 Tablespoon Scoop for this step.)
When a few bubbles form on top of the pancakes, flip them over and cook for another minute or so.
Repeat the process until all of the batter has been used. Transfer pancakes to warm plates and serve with your favorite syrup.
You can find additional ideas for celebrating this feast day over at Shower of Roses.
Happy Feast of St. Matthew!
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September 21st is the feast of St. Matthew the Apostle and Evangelist. Since St. Matthew was a tax-collector and often symbolized by a bag of coins or loose coins, I thought Silver Dollar Pancakes would be perfect for celebrating his feast day!
You can make these using your own favorite pancake recipe, a gluten-free recipe, or my favorite which can be found in the archives. This time, however, I'm planning on using an extra quick and easy Pancake Mix! My husband has been out-of-state on a wildfire assignment (today is only day 8 of 16) and I'm on my own with our seven kiddos. Quick and easy is about all I can manage at the moment!
Once you have your pancake batter ready to go, heat a griddle or frying pan until it is good and hot. (Or you can use a Silver Dollar Pancake Pan, if you happen to have one on hand.) Grease the pan and drop spoonfuls of batter onto the griddle - just enough to spread to an approximately 2 1/2-inch round. (I used a 1 Tablespoon Scoop for this step.)
When a few bubbles form on top of the pancakes, flip them over and cook for another minute or so.
Repeat the process until all of the batter has been used. Transfer pancakes to warm plates and serve with your favorite syrup.
You can find additional ideas for celebrating this feast day over at Shower of Roses.
Happy Feast of St. Matthew!
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Émincé de Veau St. Moritz (Curried Veal St. Moritz)
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This recipe, adapted from Cooking with the Saints, was submitted by Hi Cookery in honor of today's feast of St. Maurice!
September 22: Feast Day of St. Maurice
During a tour of the Cathedral of Sts. Catherine and Maurice in Magdeburg, Germany, Islander and her friends Lisa and John L. noticed a rare dark, stocky statue that stood out from among the other Anglo-Saxon images in the church. It was of St. Maurice himself, a Christian knight from North Africa, and the statue is reputed to be the earliest icon of him in existence (circa 1240 A.D.). According to Wikipedia, “The Cathedral of Magdeburg is the first and oldest standing temple honoring the life of St. Maurice. When the new cathedral was built under Archbishop Albert II of Käfernberg (served 1205-32), the relic said to be the head of Maurice was procured from the Holy Land.”
We are glad that there is a display of cultural diversity in the church! And Islander feels privileged to have been able to see St. Maurice’s unique statue in Magdeburg, Germany.
In observance of his feast day, we cooked Curried Veal St. Moritz. The author of the cookbook from which we adapted the recipe notes that the dish came from a hotel in St. Moritz, Switzerland, a resort town named after the saint. He wrote: “The chef who originated it presented it as an entry in the Culinary Olympics of 1960. This recipe was so special it was awarded a gold medal.”
Recipe
(Adapted from Cooking with the Saints by Ernst Schuegraf)
Ingredients
Directions
Slice the veal thinly and into bite-sized pieces. Season with salt and pepper. Sauté in two tablespoons of butter until lightly browned on both sides. Transfer to the bottom of a baking dish with a lid. Next, make the sauce. Sauté the onions in two tablespoons of butter and add a pinch of garlic salt. Stir in the curry powder and corn starch and mix until well blended.
Slowly pour in the chicken stock over the onion mix and stir until slightly thickened. Add salt, pepper and wine to the sauce. Pour over the veal in the baking dish. Cover with the lid and bake in a preheated oven at 325 degrees F for about an hour. Remove from the oven. Garnish with cilantro and serve with rice (optional).
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September 22: Feast Day of St. Maurice
During a tour of the Cathedral of Sts. Catherine and Maurice in Magdeburg, Germany, Islander and her friends Lisa and John L. noticed a rare dark, stocky statue that stood out from among the other Anglo-Saxon images in the church. It was of St. Maurice himself, a Christian knight from North Africa, and the statue is reputed to be the earliest icon of him in existence (circa 1240 A.D.). According to Wikipedia, “The Cathedral of Magdeburg is the first and oldest standing temple honoring the life of St. Maurice. When the new cathedral was built under Archbishop Albert II of Käfernberg (served 1205-32), the relic said to be the head of Maurice was procured from the Holy Land.”
We are glad that there is a display of cultural diversity in the church! And Islander feels privileged to have been able to see St. Maurice’s unique statue in Magdeburg, Germany.
In observance of his feast day, we cooked Curried Veal St. Moritz. The author of the cookbook from which we adapted the recipe notes that the dish came from a hotel in St. Moritz, Switzerland, a resort town named after the saint. He wrote: “The chef who originated it presented it as an entry in the Culinary Olympics of 1960. This recipe was so special it was awarded a gold medal.”
Recipe
(Adapted from Cooking with the Saints by Ernst Schuegraf)
Ingredients
- 1 ½ pounds veal scallops
- 1 cup onion, finely chopped
- pinch of garlic salt
- 4 tablespoons butter, divided
- 2 tablespoons curry powder
- 2 tablespoons cornstarch
- 3 cups chicken stock
- salt and pepper to taste
- 4 tablespoons white wine
Directions
Slice the veal thinly and into bite-sized pieces. Season with salt and pepper. Sauté in two tablespoons of butter until lightly browned on both sides. Transfer to the bottom of a baking dish with a lid. Next, make the sauce. Sauté the onions in two tablespoons of butter and add a pinch of garlic salt. Stir in the curry powder and corn starch and mix until well blended.
Slowly pour in the chicken stock over the onion mix and stir until slightly thickened. Add salt, pepper and wine to the sauce. Pour over the veal in the baking dish. Cover with the lid and bake in a preheated oven at 325 degrees F for about an hour. Remove from the oven. Garnish with cilantro and serve with rice (optional).
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St. Jogues - Huron Indian Blueberry Crunch Cake
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SAINTS ISAAC JOGUES, JOHN DE BREBEUF, AND THEIR COMPANIONS Martyrs September 26 – Extraordinary Form ~ October 19 – Ordinary Form DOUBLE, SECOND CLASS / RED
These eight French Jesuit missioners, the first canonized saints of the North American continent, labored and died among the most barbaric of red men in the most impenetrable fastnesses of the 17th-century New World. After struggling with unbelievable privations and hardships, they were severely tortured and martyred by the Iroquois Indians between the years 1642 and 1649. Fathers Isaac Jogues and Anthony Daniel and the two lay oblates, John Lalande and Rene Goupil, gave their lives in what is now New York State; Fathers John de Brebeuf, Gabriel Lalemant, Charles Garnier, and Noel Chabanel in central Canada.
This recipe is modified from Paula Deen’s Pineapple Blueberry Crunch Cake Sweetie and Sparkles collected the ingredients.
They took turns adding the ingredients. 
Dad and I consider our family to be modified Paleo -- we do what we can, within the means that we have been provided. Here’s an example of what I mean. We don’t keep the traditional treats handy in our home but being the sugar addict that I am, I will send Dad to the nearby store for a quick fix. (I like to think that pregnancy hormones have something to do with my attempted binges but I’m not so sure.) In order to avoid such scenario I opt to store some quasi healthy treats. In this case it’s gluten-free cake mix. The blueberry pie filling was bought after a saw a pin from Melody for a blueberry cake recipe. I was unable to locate a gluten-free pie filling but I did search for a filling that did not contain high-fructose corn syrup. Again, it’s not the ideal snack but it beats the alternative for us. The kids are always thrilled when the get to “enjoy” a mom-approved treat. 
First went the crushed pineapples. Sweetie was in charge of using the emulsion blender to crush the cubed pineapples that we had on hand. 
Together, they layered the blueberry filling and covered it all with boxed yellow cake mix. 
Then I drizzled the warm butter over the top. Note that all the cake should be covered with some amount of butter. 
Forty-five minutes later, we enjoyed a yummy treat! 
INGREDIENTS:
![martyrs_large1_thumb[2]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66PXbcAJVguO-QCLrCg-VIpBuQ7cXk7nBgIC5NfFDybNlg6OeOQ5tteTRNg_rawGC8G33GqpyMfSBQ41pTrIeky5MUFiKqLQmldAm19aM20KQ6HtzmtrHCCee1fJ2H2EEsuXh2i8XyG8/?imgmax=800 "martyrs_large1_thumb[2]")
These eight French Jesuit missioners, the first canonized saints of the North American continent, labored and died among the most barbaric of red men in the most impenetrable fastnesses of the 17th-century New World. After struggling with unbelievable privations and hardships, they were severely tortured and martyred by the Iroquois Indians between the years 1642 and 1649. Fathers Isaac Jogues and Anthony Daniel and the two lay oblates, John Lalande and Rene Goupil, gave their lives in what is now New York State; Fathers John de Brebeuf, Gabriel Lalemant, Charles Garnier, and Noel Chabanel in central Canada.
~~~
My children’s interest led us to this impromptu Saintly treat. We imagined that St. Isaac Jorgues, St. John De Brebeuf, and their companions would have eaten something similar while on their mission among the Huron Indians since the Huron Indians supplemented their diets with wild blueberries.Although agriculture was important in the economy of the Huron, it was not the only source of subsistence. Berries, particularly strawberries, blueberries, raspberries, and blackberries, were plentiful. Fruits were fried for winter use, to be used as preserves for the sick, to give taste to sagmite, ad to put into the small cakes that were baked in the ashes. ~ An Ethnography of the Huron Indians, 1615-1649
The ordinary meal of soup was sometimes supplemented with unleavened cornbread baked under the ashes. This bread occasionally hand beans of wild fruits added to it. To make bread, corn was first pounded into flour in a wooden mortar and the hull removed by fans made of tree bark. The corn was boiled for a short time in water and wiped and dried a little, then crushed and kneaded with warm water, shaped like cakes or tarts (an inch long), and baked in the ashes. To the dough might be added beans that been been boiled separately. Sometimes dried or fresh fruits, such as raspberries, blueberries, strawberries, and blackberries were added. ~ An Ethnography of the Huron Indians, 1615-1649~~~ Additional resources on St. Jogues and the First American Martyrs are listed here.
This recipe is modified from Paula Deen’s Pineapple Blueberry Crunch Cake Sweetie and Sparkles collected the ingredients.
Sweetie crushed our pineapples while Sparkles melted the butter.
Dad and I consider our family to be modified Paleo -- we do what we can, within the means that we have been provided. Here’s an example of what I mean. We don’t keep the traditional treats handy in our home but being the sugar addict that I am, I will send Dad to the nearby store for a quick fix. (I like to think that pregnancy hormones have something to do with my attempted binges but I’m not so sure.) In order to avoid such scenario I opt to store some quasi healthy treats. In this case it’s gluten-free cake mix. The blueberry pie filling was bought after a saw a pin from Melody for a blueberry cake recipe. I was unable to locate a gluten-free pie filling but I did search for a filling that did not contain high-fructose corn syrup. Again, it’s not the ideal snack but it beats the alternative for us. The kids are always thrilled when the get to “enjoy” a mom-approved treat. First went the crushed pineapples. Sweetie was in charge of using the emulsion blender to crush the cubed pineapples that we had on hand. Together, they layered the blueberry filling and covered it all with boxed yellow cake mix. Then I drizzled the warm butter over the top. Note that all the cake should be covered with some amount of butter. Forty-five minutes later, we enjoyed a yummy treat! ~~~
Recipe: St. Jogues - Huron Indian Blueberry Crunch Cake
Prep Time: 10 min. | Cook Time: 35-45 min.| Difficulty: Easy | Servings: 8-12
INGREDIENTS:
- 3/4 cup butter
- 1 (20-ounce) can crushed pineapple, with juice
- 1 (20-ounce) can blueberry pie filling
- 1 box gluten-free yellow cake mix
PREPARATION INSTRUCTIONS:
- Pre-heat oven to 350 degrees
- Butter a 9x13 casserole dish
- Pour the pineapple with juice in the casserole dish
- Evenly spread the blueberry filling over the pineapples
- Cover with dry yellow cake mix
- Drizzle with melted butter over the cake layer
- Bake for 35 to 45 minutes at 350 degrees
28 Eylül 2012 Cuma
SUMMER SODAS AND SUPER SHAKES
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WOW, I really have never used PET Evaporated milk in anything except for Pumpkin Pie and to be honest I can never remember if it is Evaporated or Condensed milk. Any way, here are some super surprising recipes for your summer sipping days.
All of these recipes include one of the following sauce recipes so take your pick mix and match and have a taste explosion.
CHOCOLATE/PEANUT BUTTER SAUCE
1 pkg of Jello instant chocolate Pudding
2/3 cup light or Dark Karo syrup
1cup PET evaporated Milk
1 tsp vanilla
1/2 peanut butter
in a 1 quart bowl mix pudding and karo syrup until smooth, gradually stir in PET milk, and vanilla. Let stand to thicken.10 minutes.mix the peanut butter with the pudding.
BUTTERSCOTCH SAUCE
1 pkg butterscotch Jello instant pudding mix
2/3 cup light or dark Karo syrup
1/4 cup PET evaporated milk
in a 1 quart bowl mix pudding mix and karo syrup, gradually stir in PET MILK, let stand for 10 minutes to thicken.
ORANGE SAUCE
1 pkg Jello vanilla instant pudding
2/3 cup light karo syrup
1/4 cup undiluted frozen orange juice concentrate
2/3 cup PET evaporated milk
in 1 quart bowl mix pudding and karo syrup add orange juice concentrate. Gardually stir in PET MILK. Let stand to thincken 10 minutes.
TROPICAL PINEAPPLE SAUCE
1 pkg Jello Vanilla Instant pudding mix
2/3 cup light Karo syrup
1/2 cup of PET evaporated MILK
3 tbs of Undiluted Frozen Pineapple Juice cconcentrate
1/2 cup canned, drained, crushed pineapple.
let satnd to thicken 10 minutes.
*these recipes make 2 cups of sauce*
SUPER SHAKE
Pick your favorite flavor of above sauces, and ice cream flavor combination
1 cup PET evaporated MILK
2/3 cup water
1 pint softened ice cream
2/3 cup Ice Cream Sauce
put into 2 1/2 quart bowl PET MILK , water, and ice ream add sauce. Beat with rotary beater until just mixed. Pour into 4 tall glasses.
*suggessted combinations
chocolate with chocolate sauce, raspberry ice cream with orange sauce, chocolate ice cream with orange sauce. strawberry ice cream with pineapple sauce. You be the designer.
SUMMER SODA
2/3 cup PET evaporated MILK
1 1/2 cup ice cream
1/2 cup Ice cream sauce
2 -7oz bottle of carbonated beverage.
put into 2 1/2 quart bowl, PET MILK, ice cream and sauce of your choice, mix until will mixed. Stir in soda, pour over 2 scoops of ice cream.
*suggested combinations
orange sauce with pineapple shrebet ginger ale or orange soda, tropical pineapple sauce with strawberry ice cream and lemon soda., the varieties are endless...please send me your idea for a combination of ice cream and sauce.
Personally I think the Chocolate peanut butter with vanilla for a shake, or the Butterscotch with vanilla would be divine, but hey I've always been a vanilla kind of person...and always willing to try a new taste...maybe something with cardomom.
All of these recipes include one of the following sauce recipes so take your pick mix and match and have a taste explosion.
CHOCOLATE/PEANUT BUTTER SAUCE1 pkg of Jello instant chocolate Pudding
2/3 cup light or Dark Karo syrup
1cup PET evaporated Milk
1 tsp vanilla
1/2 peanut butter
in a 1 quart bowl mix pudding and karo syrup until smooth, gradually stir in PET milk, and vanilla. Let stand to thicken.10 minutes.mix the peanut butter with the pudding.
BUTTERSCOTCH SAUCE
1 pkg butterscotch Jello instant pudding mix2/3 cup light or dark Karo syrup
1/4 cup PET evaporated milk
in a 1 quart bowl mix pudding mix and karo syrup, gradually stir in PET MILK, let stand for 10 minutes to thicken.
ORANGE SAUCE
1 pkg Jello vanilla instant pudding
2/3 cup light karo syrup
1/4 cup undiluted frozen orange juice concentrate
2/3 cup PET evaporated milk
in 1 quart bowl mix pudding and karo syrup add orange juice concentrate. Gardually stir in PET MILK. Let stand to thincken 10 minutes.
TROPICAL PINEAPPLE SAUCE
1 pkg Jello Vanilla Instant pudding mix
2/3 cup light Karo syrup
1/2 cup of PET evaporated MILK
3 tbs of Undiluted Frozen Pineapple Juice cconcentrate
1/2 cup canned, drained, crushed pineapple.
let satnd to thicken 10 minutes.
*these recipes make 2 cups of sauce*
SUPER SHAKEPick your favorite flavor of above sauces, and ice cream flavor combination
1 cup PET evaporated MILK
2/3 cup water
1 pint softened ice cream
2/3 cup Ice Cream Sauce
put into 2 1/2 quart bowl PET MILK , water, and ice ream add sauce. Beat with rotary beater until just mixed. Pour into 4 tall glasses.
*suggessted combinations
chocolate with chocolate sauce, raspberry ice cream with orange sauce, chocolate ice cream with orange sauce. strawberry ice cream with pineapple sauce. You be the designer.
SUMMER SODA
2/3 cup PET evaporated MILK
1 1/2 cup ice cream
1/2 cup Ice cream sauce
2 -7oz bottle of carbonated beverage.
put into 2 1/2 quart bowl, PET MILK, ice cream and sauce of your choice, mix until will mixed. Stir in soda, pour over 2 scoops of ice cream.
*suggested combinations
orange sauce with pineapple shrebet ginger ale or orange soda, tropical pineapple sauce with strawberry ice cream and lemon soda., the varieties are endless...please send me your idea for a combination of ice cream and sauce.
Personally I think the Chocolate peanut butter with vanilla for a shake, or the Butterscotch with vanilla would be divine, but hey I've always been a vanilla kind of person...and always willing to try a new taste...maybe something with cardomom.
PINEAPPLE DRINKS
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here's a couple of summer sizzlers...
PINEAPPLE SHRUB
1 6-1/2 oz can crushed pineapple
1 tbs lemon juice
1 cup apricot nectar
1 cup cracked ice
combine all ingredients in glass container of blender. Cover and blend until smooth. serve in tall glass
YIELDS: 2 servings
PINEAPPLE SODA
forget about the root beer, pineapple is tops
1 6 1/2 oz can of crushed pineapple
1 pint vanilla ice cream
1 12 oz bottle club soda
spoon crushed pineapple into 4 tall glasses, add scoop of ice cream and then fill with soda. Garnish wish cherries if desired. Serve immediately.
YIELDS:4 servings
PINEAPPLE SHRUB1 6-1/2 oz can crushed pineapple
1 tbs lemon juice
1 cup apricot nectar
1 cup cracked ice
combine all ingredients in glass container of blender. Cover and blend until smooth. serve in tall glass
YIELDS: 2 servings
PINEAPPLE SODA
forget about the root beer, pineapple is tops
1 6 1/2 oz can of crushed pineapple
1 pint vanilla ice cream
1 12 oz bottle club soda
spoon crushed pineapple into 4 tall glasses, add scoop of ice cream and then fill with soda. Garnish wish cherries if desired. Serve immediately.
YIELDS:4 servings
PET AND PARMESAN
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This sounds like the perfect cheesy bread with this "nippy cheese sauce you can't buy"
1/2 cup PET evaporated milk
1/2 parmesan cheese
1-2 garlic cloves pressed
2-3 green onions finely chopped (optional)
mix PET and cheese in small bowl. Let stand for 5 minutes add garlic and green onions and stir. Sliced loaf of fresh french bread, spread on each slice. wrap in foil and heat on outdoor grill or oven. Can also be used for pizza sauce, in green salads or spooned onto baked potatoes.
1/2 cup PET evaporated milk1/2 parmesan cheese
1-2 garlic cloves pressed
2-3 green onions finely chopped (optional)
mix PET and cheese in small bowl. Let stand for 5 minutes add garlic and green onions and stir. Sliced loaf of fresh french bread, spread on each slice. wrap in foil and heat on outdoor grill or oven. Can also be used for pizza sauce, in green salads or spooned onto baked potatoes.
A COUPLE OF CLASS ACTS
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no need for introductions...
LEMONADE
2 cups fresh lemon juice
1 to 2 cups sugar
combine lemon juice and sugar in a quart jar. chill to make syrup, pour one fourth cup lemon syrup into each 12 ounce glass, fill with ice and water
YIELD: 9 -12oz glasses
ICED TEA
quarts freshly drawn cold water
15 tea bags
bring one quart water to full rolling boil in sauce pan. Remove from heat, add tea. Brew 3 to 5 minutes. stir. Strain tea into pitcher containing remaining one quart cold water. *DO NOT REFRIGERATE!
Tea kept at room temperature will remain clear and flavorful for 3 to 8 hours. To serve. Put 2 to 3 ice cubes in a tall glass. fill with tea; add sugar and lemnon to taste.
YIELDS 8 servings
*refrigeration does not harm flavor or quality but it may cause tea to become cloudy. to restore crystal clear amber color add a little boiling water
no need for introductions...LEMONADE
2 cups fresh lemon juice
1 to 2 cups sugar
combine lemon juice and sugar in a quart jar. chill to make syrup, pour one fourth cup lemon syrup into each 12 ounce glass, fill with ice and water
YIELD: 9 -12oz glasses
ICED TEA
quarts freshly drawn cold water
15 tea bags
bring one quart water to full rolling boil in sauce pan. Remove from heat, add tea. Brew 3 to 5 minutes. stir. Strain tea into pitcher containing remaining one quart cold water. *DO NOT REFRIGERATE!
Tea kept at room temperature will remain clear and flavorful for 3 to 8 hours. To serve. Put 2 to 3 ice cubes in a tall glass. fill with tea; add sugar and lemnon to taste.
YIELDS 8 servings
*refrigeration does not harm flavor or quality but it may cause tea to become cloudy. to restore crystal clear amber color add a little boiling water
PERFECT ROB ROY
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Not being one who appreciates good Scotch or even the smell of it, I would not know if this is a good recipe or not but it says it is the "perfect" one so....here we go!
1/4 cup Scotch whiskey
1 tbs sweet vermouth
1 tbs dry vermouth
orange peel
crushed ice
combine in cocktail shaker, scotch,vermouths,and crushed ice. Stir. Strain into 4 oz cocktail glass, rub rim of glass with orange peel drop the peel into drink.
YIELDS: 1
for 24 drinks you will need 1 1/2 qt Scotch whiskey and 1 1/2 cup each sweet and dry vermouth,
1/4 cup Scotch whiskey1 tbs sweet vermouth
1 tbs dry vermouth
orange peel
crushed ice
combine in cocktail shaker, scotch,vermouths,and crushed ice. Stir. Strain into 4 oz cocktail glass, rub rim of glass with orange peel drop the peel into drink.
YIELDS: 1
for 24 drinks you will need 1 1/2 qt Scotch whiskey and 1 1/2 cup each sweet and dry vermouth,
27 Eylül 2012 Perşembe
WINE REVIEW!
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Last night my granddaughter, daughter, dog and I followed the music to a local venue called "Rocket Market" to listen to a jazzy female vocalist, and have a sweet treat. When I asked the barista what the house wine was she recommended buying a bottle instead of a glass, as it was a better deal and the special that night just happened to be "a really good wine." I took her advice and for the price of one glass of wine I was delighted with the light taste and delightful bouquet of this Pinot Grigio. I normally like to be faithful to our local wineries, being that we are surrounded by so many....however this one from Italy is so nice, I might purchase a case. Fontana Candida Pinot Grigio 2010. It went perfect with our Northwest dessert of Nainamo bars.which (although not part of my dads collection) I have included.
IngredientsFor bottom layer:
1/2 cup European-style cultured unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1-1/4 cups graham cracker crumbs
1/2 cup finely chopped almonds
1 cup toasted coconut
For middle layer:
1/2 cup unsalted butter
2 tablespoons plus 2 teaspoons cream
2 tablespoons instant vanilla pudding mix
2 cups powdered sugar
For top layer:
4 ounces semi-sweet chocolate
2 tablespoons European-style cultured unsalted butterDirections
Last night my granddaughter, daughter, dog and I followed the music to a local venue called "Rocket Market" to listen to a jazzy female vocalist, and have a sweet treat. When I asked the barista what the house wine was she recommended buying a bottle instead of a glass, as it was a better deal and the special that night just happened to be "a really good wine." I took her advice and for the price of one glass of wine I was delighted with the light taste and delightful bouquet of this Pinot Grigio. I normally like to be faithful to our local wineries, being that we are surrounded by so many....however this one from Italy is so nice, I might purchase a case. Fontana Candida Pinot Grigio 2010. It went perfect with our Northwest dessert of Nainamo bars.which (although not part of my dads collection) I have included.NANAIMO BARS
From ed from the <a href="http://www.nanaimo.ca/EN/index.html">City of Nanaimo</a>IngredientsFor bottom layer:1/2 cup European-style cultured unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1-1/4 cups graham cracker crumbs
1/2 cup finely chopped almonds
1 cup toasted coconut
For middle layer:
1/2 cup unsalted butter
2 tablespoons plus 2 teaspoons cream
2 tablespoons instant vanilla pudding mix
2 cups powdered sugar
For top layer:
4 ounces semi-sweet chocolate
2 tablespoons European-style cultured unsalted butterDirections
- Make the bottom layer: Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
- Make the middle layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light. With an offset spatula, spread over bottom layer in pan.
- Make top layer: Melt chocolate and butter over low heat. Cool. Once cool but still liquid, pour over second layer and chill in refrigerator, using offset spatula to distribute layer evenly. Once hardened, cut into small bars.
START CHILLIN THOSE TALL GLASSES
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THE FROST IS ON THE GLASS
I have to admit I have been putting off publishing these next three recipes as this particular magazine cut out is in extremely small print and I knew I would have to use a magnifier to see it. But it will be well worth the wait! An excellent choice of fruit combinations and one power house coffee drink! In any case all call for TALL CHILLED GLASSES!
RASPBERRY FRUIT PUNCH
3 envelopes raspberry flavor drink powder (kool aid)
3 envelopes of grape flavor drink mix
2 1/4 cup sugar
6 quarts water
3- 6 oz cans of frozen pineapple-orange juice (do not reconstitute)
1/2 tsp almond extract
1 1/2 tsp red food color
12- 7 oz lemon lime carbonated beverage
mix drink powders and sugar in large bowl. Add water gradually, stirring until dissolved. Add pineapple-orange juice concentarate, food color and extract. Stir well and chill. Before serving pour into the chilled lemon lime beverage and mix.
YIELDS: 8 quarts punch
LEMON-CRANBERRY NECTAR
1 cup chilled cranberry juice cocktail
3/4 cup apricot nectar
3/4 cup water
1 -6oz can frozen lemonade concentrate (do not reconstitute)
Mix cranberry, apricot and water.Stir in frozen lemonade concentrate until melted. Pour into tall glasses. Garnish with fresh toothpick impaled strawberries.
YIELDS:4 servings
DOUBLE COFFEE COOLER
1 cup chocolate flavor nonfat dry milk
2 tsps instant coffee
1 tsp cinnamon
1/4 tsp nutmeg
2 cups cold water
2 ripe bananas
1 cup cream
4 tsps vanilla
*frozen coffee ice cubes
Blend together ALL ingredients. Chill. Pour over frozen coffee ice cubes in tall chilled glasses. Garnish with chocolate shavings.
*frozen coffee ice cubes. blend thoroughly 1 1/2 cup chocolate flavored non fat dry milk,1 tbs instant coffee, 2 1/4 cups water, pour into ice cube trays. Freeze.
YIELDS: 4 servings
I have to admit I have been putting off publishing these next three recipes as this particular magazine cut out is in extremely small print and I knew I would have to use a magnifier to see it. But it will be well worth the wait! An excellent choice of fruit combinations and one power house coffee drink! In any case all call for TALL CHILLED GLASSES!
RASPBERRY FRUIT PUNCH3 envelopes raspberry flavor drink powder (kool aid)
3 envelopes of grape flavor drink mix
2 1/4 cup sugar
6 quarts water
3- 6 oz cans of frozen pineapple-orange juice (do not reconstitute)
1/2 tsp almond extract
1 1/2 tsp red food color
12- 7 oz lemon lime carbonated beverage
mix drink powders and sugar in large bowl. Add water gradually, stirring until dissolved. Add pineapple-orange juice concentarate, food color and extract. Stir well and chill. Before serving pour into the chilled lemon lime beverage and mix.
YIELDS: 8 quarts punch
LEMON-CRANBERRY NECTAR
1 cup chilled cranberry juice cocktail
3/4 cup apricot nectar
3/4 cup water
1 -6oz can frozen lemonade concentrate (do not reconstitute)
Mix cranberry, apricot and water.Stir in frozen lemonade concentrate until melted. Pour into tall glasses. Garnish with fresh toothpick impaled strawberries.
YIELDS:4 servings
DOUBLE COFFEE COOLER
1 cup chocolate flavor nonfat dry milk
2 tsps instant coffee
1 tsp cinnamon
1/4 tsp nutmeg
2 cups cold water
2 ripe bananas
1 cup cream
4 tsps vanilla
*frozen coffee ice cubes
Blend together ALL ingredients. Chill. Pour over frozen coffee ice cubes in tall chilled glasses. Garnish with chocolate shavings.
*frozen coffee ice cubes. blend thoroughly 1 1/2 cup chocolate flavored non fat dry milk,1 tbs instant coffee, 2 1/4 cups water, pour into ice cube trays. Freeze.
YIELDS: 4 servings
TWO GALLON PUNCH
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This here's yer basic punch, nothin fancy ma'am, no fancy name, jest straight up punch, and two gallons of it! YeeHa!
TWO GALLON PUNCH
1/2 gallon Rum Ron RIco white label
1/2 gallon Rum Ron Rico red label
2 qt. pineapple juice, unsweetened
1/2 gallon Sauterne, dry
1/2 gallon gingerale, dry
1 oz angostora bitters
pineapple tidbits
Place large ice block in center of punchbowl. Add all ingredients. Float pineapple tidbits on top,
*note this mixture makes a very dry punch. as no sugar is used. Any citrus fruit may be used in place of the pineapple, to float.
YIELDS: 60 servings
TWO GALLON PUNCH1/2 gallon Rum Ron RIco white label
1/2 gallon Rum Ron Rico red label
2 qt. pineapple juice, unsweetened
1/2 gallon Sauterne, dry
1/2 gallon gingerale, dry
1 oz angostora bitters
pineapple tidbits
Place large ice block in center of punchbowl. Add all ingredients. Float pineapple tidbits on top,
*note this mixture makes a very dry punch. as no sugar is used. Any citrus fruit may be used in place of the pineapple, to float.
YIELDS: 60 servings
Perfect Fall Punch
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SPICED FRUIT PUNCH
this one is perfect for this season, it is full of fruit juice plus all the autumn spices!
2-3 cups orange juice
1 cup pineapple juice
2 cups cold water
1/2 cup sugar
2 tbs confectioners sugar
2 tbs grated lemon rind
1 tbs honey
6 whole cloves
1/2 tbs nutmeg
1/2 tbs cinnamon
1 cups gingerale
combine all ingredients except gingerale, in container, let stand for 3 hours/ Strain, pour into punch into punch bowl add gingerale and crushed ice.
this one is perfect for this season, it is full of fruit juice plus all the autumn spices!2-3 cups orange juice
1 cup pineapple juice
2 cups cold water
1/2 cup sugar
2 tbs confectioners sugar
2 tbs grated lemon rind
1 tbs honey
6 whole cloves
1/2 tbs nutmeg
1/2 tbs cinnamon
1 cups gingerale
combine all ingredients except gingerale, in container, let stand for 3 hours/ Strain, pour into punch into punch bowl add gingerale and crushed ice.
ROASTED ORANGES
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I just thought that would get your attention. This is a punch recipe which calls for *roasted oranges as a garnish....it goes like this...
JAMICAN CITRUS PUNCH
2 oranges
8 whole cloves
1 can (46 ounces orange Hawaiian punch)
2 cups grapefruit juice
1/2 cup light corn syrup
*stud oranges with whole cloves: place on baking dish
Roast in hot oven at 400 degrees for 1 hour or until oranges have turned a dark brown
place oranges in a deep bowl and add orange punch, grapefruit juice and corn syrup, chill at least 8 hours or overnight.
to serve coat the rims of 8 seasoned glasses with light corn syrup and roll edges in granulated sugar to frost glasses. Fill with punch and garnish with a slice of fresh orange and sprig of fresh mint.
YIELDS:8
JAMICAN CITRUS PUNCH2 oranges
8 whole cloves
1 can (46 ounces orange Hawaiian punch)
2 cups grapefruit juice
1/2 cup light corn syrup
*stud oranges with whole cloves: place on baking dish
Roast in hot oven at 400 degrees for 1 hour or until oranges have turned a dark brown
place oranges in a deep bowl and add orange punch, grapefruit juice and corn syrup, chill at least 8 hours or overnight.
to serve coat the rims of 8 seasoned glasses with light corn syrup and roll edges in granulated sugar to frost glasses. Fill with punch and garnish with a slice of fresh orange and sprig of fresh mint.
YIELDS:8
26 Eylül 2012 Çarşamba
Doc' what ya got!
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When it comes time to make something new for your 18th century wardrobe, we strongly encourage you to use primary sources for your inspiration. But what about what you've already have? How do you "doc what ya got"?
First, let's start with what year this garment is appropriate for. The next frontier for this hobby is to dress for the year - generic 18th century is so yesterday (so to speak). Take a look at the details, does my gown have robings and a stomacher or is does it close in the center front? Does it have a completely separate bodice and skirt? How large are the cuffs on my coat? What does the collar look like? How long is my waistcoat? These details will certainly help date your look. But why do I need to know that? Well, you wouldn't wear 1812 clothing to Battle Road, so why would you wear 1780's high fashion to a French and Indian event, for example? So start by determining your timeline. Look at portraiture, genre art, museum collections. But beware of the latter, unless a piece has a specific provenance or is consistent with other accurately dated examples, museum pieces are often misdated or dated to a very wide range or are remodeled pieces that are difficult to date accurately.
So you've found your clothing pictured in genre art or in a museum collection. Good start. Now you need to look at your fabric. Can you find a description of that fabric in period ads or inventories? Runaway ads, for example, are full of detailed descriptions, though sometimes things aren't always what they seem. Words like "calico" don't mean the same as they do today. You can double check the meanings of these terms in the OED or Florence Montgomery's "Textiles in America"
So far, so good, now don't forget the details. You may want to get your feet wet by documenting your accessories. How am I wearing my handkerchief? How long are my shift sleeves? How is my hat shaped? What kind of basket am I carrying? Artwork is teeming with details! Find an example and print off the picture. If someone asks you about that market basket you are carrying, you can whip out your documentation to show them -- it sure beats saying, "I don't know, I saw it in the XYZ sutler catalog."
So start somewhere, but most importantly - start! Before you know it you'll be an old pro at this.
When it comes time to make something new for your 18th century wardrobe, we strongly encourage you to use primary sources for your inspiration. But what about what you've already have? How do you "doc what ya got"?
First, let's start with what year this garment is appropriate for. The next frontier for this hobby is to dress for the year - generic 18th century is so yesterday (so to speak). Take a look at the details, does my gown have robings and a stomacher or is does it close in the center front? Does it have a completely separate bodice and skirt? How large are the cuffs on my coat? What does the collar look like? How long is my waistcoat? These details will certainly help date your look. But why do I need to know that? Well, you wouldn't wear 1812 clothing to Battle Road, so why would you wear 1780's high fashion to a French and Indian event, for example? So start by determining your timeline. Look at portraiture, genre art, museum collections. But beware of the latter, unless a piece has a specific provenance or is consistent with other accurately dated examples, museum pieces are often misdated or dated to a very wide range or are remodeled pieces that are difficult to date accurately.
So you've found your clothing pictured in genre art or in a museum collection. Good start. Now you need to look at your fabric. Can you find a description of that fabric in period ads or inventories? Runaway ads, for example, are full of detailed descriptions, though sometimes things aren't always what they seem. Words like "calico" don't mean the same as they do today. You can double check the meanings of these terms in the OED or Florence Montgomery's "Textiles in America"
 |
| CT Journal 1/11/1781 |
 |
| Hogarth's A Harlot's Progress |
 |
| Market Basket - notice the one in the Hogarth print (lower right) |
So start somewhere, but most importantly - start! Before you know it you'll be an old pro at this.
Accounts of Account Books
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It is of constant amazement when examining artifacts, how certain things beat the odds and end up surviving. You can understand the fancy gown, quilted petticoat, or paste buckle, but less sexy items, like an account book with its pages and pages of script, how does that make it thru 248 years of attic clean outs, not to mention silverfish, water, mold and a host of other enemies that destroy books?
Well, thank goodness these things do find a way of surviving the centuries because they are a treasure trove of information! We recently spent a day at the Newport Historical Society examining just such a gem -- the account books of James Gould, an eighteenth century tailor from Newport, Rhode Island. Over the next several months, we are planning on a closer examination of these books as well as other account books from New England, to obtain a better understanding of what tailors were making, who they were sewing for, what materials they were using, how much things cost, and a whole host of other data. We're in the process of sorting through what we transcribed in order to organize the information and we are looking forward to sharing that with you. In the meantime, here are some interesting tidbits from the accounts:
Broadcloth was incredibly expensive!
February 27, 1772 -- 4 1/2 yards superfine broadcloth 180 pounds.
February 8, 1771 -- 1/2 yard of broadcloth 30 pounds.
A comparison of labor vs materials.
"A "Sute of Clos" cost between 32-34 pounds for the making.
Mr. Gould charged 7 pounds (very consistently) to make breeches, unless they were for a "Negro", in which case the cost was 5 pounds 10 shillings. Why? A simpler garment? Possibly.
Sea Captains paid cash, and promptly as well. One could speculate that Captains were awash in funds when they hit the shops!
Next: When is a jacket not a jacket?
 |
| Diderot |
Broadcloth was incredibly expensive!
February 27, 1772 -- 4 1/2 yards superfine broadcloth 180 pounds.
February 8, 1771 -- 1/2 yard of broadcloth 30 pounds.
A comparison of labor vs materials.
"A "Sute of Clos" cost between 32-34 pounds for the making.
Mr. Gould charged 7 pounds (very consistently) to make breeches, unless they were for a "Negro", in which case the cost was 5 pounds 10 shillings. Why? A simpler garment? Possibly.
Sea Captains paid cash, and promptly as well. One could speculate that Captains were awash in funds when they hit the shops!
Next: When is a jacket not a jacket?
The Challenges of the Challenge
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Our first annual Challenge event had wonderful weather, and good participation, which in future Challenges we hope will grow to represent even more of the population of Concord in the early 1770's. The biggest "challenge" for most participants was the exercise of documenting their kit. Not that it's hard, but rather it requires one to look at a our clothing as a subject of research, much the same way some look at battles or the history of a particular regiment.
100% accuracy is not the goal, nor is this meant to be a competition. The objective is to raise the bar. Some have said, if you can't be totally accurate, why bother? Well, you can talk to the public about history, and they will retain some of what you tell them. But ultimately, what they bring home with them is the visual impression, reinforced by those pictures they take. So why not give them the most accurate representation of history that we can!
Some misconceptions of this event that seem to have arisen.
Everything must be totally hand sewn.
That would be optimal, but hand finished is fine. If it's visible it should be hand sewn.
My fabric has to be a perfect reproduction and expensive.
Concord was a diverse population. There is a wide range of social classes to portray. Your best gown or suit might be wool or linen. Silks or fine broadcloth are optional, your choice of fabric should suit your persona, not a mandated fabric.
The documentation has to be extensive and a master's thesis on 18th century clothing.
Documenting your duds can take many forms, internet links, images, runaway ads, merchant ads, original garments, a one page document was fine, some exceeded that, but one page was more than acceptable.
You have to make a new garment or make a garment just for one event.
If you already have something that works, that's great. A few of the participants reworked existing garments, others finished ones that have been on hold, while others used this opportunity to make something new.
There are lots of opportunities to wear civilian clothing. Battle Road, The Boston Massacre, The Tea Party, the list goes one. And what about Twelfth Night Ball? Maybe it's time to create a great new civilian kit rather than wear your sweaty, dirty uniform on the dance floor in January?
During this Hive season we will be looking closely at the documentation process, and we throw out a challenge to all busy bees -- if you have a plan to make something new for next season, before you start, think about looking to the primary sources as your guide, and document your duds before you put needle to fabric. It's an amazing process and can be the source of great pride, as well as adding to the total experience of being a re-enactor in New England.
100% accuracy is not the goal, nor is this meant to be a competition. The objective is to raise the bar. Some have said, if you can't be totally accurate, why bother? Well, you can talk to the public about history, and they will retain some of what you tell them. But ultimately, what they bring home with them is the visual impression, reinforced by those pictures they take. So why not give them the most accurate representation of history that we can!
Some misconceptions of this event that seem to have arisen.
Everything must be totally hand sewn.
That would be optimal, but hand finished is fine. If it's visible it should be hand sewn.
My fabric has to be a perfect reproduction and expensive.
Concord was a diverse population. There is a wide range of social classes to portray. Your best gown or suit might be wool or linen. Silks or fine broadcloth are optional, your choice of fabric should suit your persona, not a mandated fabric.
The documentation has to be extensive and a master's thesis on 18th century clothing.
Documenting your duds can take many forms, internet links, images, runaway ads, merchant ads, original garments, a one page document was fine, some exceeded that, but one page was more than acceptable.
You have to make a new garment or make a garment just for one event.
If you already have something that works, that's great. A few of the participants reworked existing garments, others finished ones that have been on hold, while others used this opportunity to make something new.
There are lots of opportunities to wear civilian clothing. Battle Road, The Boston Massacre, The Tea Party, the list goes one. And what about Twelfth Night Ball? Maybe it's time to create a great new civilian kit rather than wear your sweaty, dirty uniform on the dance floor in January?
During this Hive season we will be looking closely at the documentation process, and we throw out a challenge to all busy bees -- if you have a plan to make something new for next season, before you start, think about looking to the primary sources as your guide, and document your duds before you put needle to fabric. It's an amazing process and can be the source of great pride, as well as adding to the total experience of being a re-enactor in New England.
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