[expand title=’Ingredients’]4 med. Granny Smith apples (1 1/2 lbs.)
2 c. white wine
2 cinnamon sticks
1 tsp. whole cloves
2 c. sugar
1 pkg. (12 oz.) cranberries, coarsely chopped
2 c. brandy
1 tsp. grated orange peel[/expand]
1. Pare and core apples; cut in eighths. In large glass bowl, combine apples, 1/2 cup wine, the cinnamon and cloves. Cook on HIGH 8 minutes or until boiling, stirring occasionally. Add sugar; cook on HIGH 4 minutes or until sugar dissolves, stirring once.
2. Add cranberries, brandy, remaining wine and the orange peel; mix well. Pour into 2 quart glass container; cover tightly. Store in cool, dark place 3 weeks, shaking occasionally.
3. Strain through double thickness of cheesecloth; repeat until liquid is clear. Pour liqueur into 1 quart bottle or decanter; cover tightly. Store in cool, dark place for 2 weeks before serving or gift-giving. Save soaked apples an cranberries to serve over ice cream or pound cake. Make 1 quart liqueur.
[expand title=’Ingredients’]2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
Mix cocoa, sugar, coffee and milk in a sauce pan Heat, over medium heat constantly stirring, until simmering Remove from heat and stir in vanilla Pour into cups, top with whipped cream and cinnamon
[expand title=’Ingredients’]3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper
Bring all ingredients to boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.
Yield: 6 servings
[expand title=’Ingredients’]4 cups all-purpose flour
2 teaspoons salt
1 cup shortening
1 cup milk
8 ounces dried apricots
1 (6 ounce) package dried peaches
3/4 cup white sugar
2 cups vegetable oil for frying
To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
2 To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
3 Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
4 Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.
[expand title=’Ingredients’]2 very sharp knives(raw skins are very tough)
A large pot
3 gallons of pork lard (must be pork lard dont use anything else!)
Try to use pork collar skins, they make for a lighter crackling.
I make my cracklings outside on a homemade fryer. if you have a fish fryer with a heat thermometer that will do. The process in making cracklings requires two fryings, one to cook and draw out the water and the second at a higher point of heat for the skins to pop into cracklings.[/expand]
Depending on how big your fryer is,cut strips of skins in to 6 to 8 inches long and 3 to 4 wide.
Set your temp to 350 degrees and drop in the strips and stiring contsantly to avoid them from sticking together, cook for an hour or more until there is no foaming. That means the water has been drawn out. When you get them out they should be soft but not too firm.
Let cool, then put in the fridge overnight so they pop better the next day. You can just store them cold for a few hours.
Now, in the same fat regulate the temp to about 380 degrees or get to the point where it’s almost smoking and throw one in to see if it pops. If it does, throw in the rest and pop them up!