Monthly Archives: December 2012

2LC: Brown Sugar Cinnamon Syrup

Posted on by Laurie

The ingredient for this month’s Two Little Chefettes‘ Cooking Challenge is cinnamon. For the challenge, I made Brown Sugar Cinnamon Syrup because it can be used to add rich cinnamon and caramel flavor to so many dishes. Pour over French toast, pancakes or waffles. Use to glaze coffee cakes, muffins, scones or brownies. Add to coffee, cocoa or tea. Drizzle over apple pie with ice cream. Use in place of simple syrup in cocktails and mocktails.  There are so many ways to enjoy Brown Sugar Cinnamon Syrup!

Brown Sugar Cinnamon Syrup

1 c. packed brown sugar

1 c. granulated white sugar

2 c. water

12 inches of cinnamon bark (e.g. 3  four-inch long cinnamon sticks)

Place ingredients in a 2 qt. non-stick saucepan. Cook over medium heat, stirring frequently, until the syrup comes to a simmer and sugars are completely dissolved. Reduce heat to low and cook, stirring occasionally, for about 15 more minutes. Remove from heat. Allow to cool. Transfer to a glass jar, cover, and refrigerate overnight.  Remove the cinnamon sticks. (If there is any chance that there are splinters of the cinnamon bark in your syrup, strain the syrup  into a clean glass container.) Cover and store in the refrigerator.

FrenchToastWithSyrupNote on color: the syrup looks quite dark – like dark maple syrup – when it is in a container, but looks considerably bit lighter when it is poured.

LOGO-2LITTLE

Related Articles:

whisksandchopsticks: Apple Crisp

feedtheburn: Cinnamon Buns

Weekly Photo Challenge: Delicate

Posted on by Laurie

A twig of hydrangea blown loose from its branch…

HydrangeaTwig

Sweet Shepherd’s Noodles

Posted on by Laurie

I’ll just say this up front – some of you are going to think that this is a strange dish. It’s either like the pasta version of rice pudding or the dessert version of macaroni and cheese. The only category that it squarely fits into is that of comfort food.

I came across the original recipe many years ago in an old edition of Better Homes & Gardens Italian Cook Book. According to the book, Sweet Shepherd’s Noodles is a dish from “a mountainous sheep-grazing region in southern Italy.” Since the sweet creamy flavor reminded me of a rice pudding, I added dried fruits, walnuts and nutmeg to the original recipe and doubled the amount of cinnamon in it.  I love this embellished version of the dish for lunch on a grey winter’s day. A hot main dish and dessert all in one! Do you make anything similar?

SweetShepherdsNoodlesSweet Shepherd’s Noodles

(serves 2)

4 oz. pasta (any shape, gluten-free ok)

1/2 c. ricotta cheese

1/3 c. milk

2 T. granulated white sugar

1/4 t. ground cinnamon

1 1/2 T. dried cherries

1 1/2  T. yellow raisins

1 1/2 T. finely chopped walnuts

fresh nutmeg, optional

(1) Place pasta in a pot of boiling water to cook.

(2) When the pasta is almost done cooking, place ricotta cheese, milk, sugar and cinnamon in a medium-size pot. Cook over medium-low heat for about 3 minutes, stirring until there are no large lumps in the mixture.

(3) When pasta is cooked to desired tenderness, drain thoroughly and then stir into cheese mixture. Stir in walnuts and fruits. Serve immediately. If desired, grate a little fresh nutmeg over pasta. Enjoy!

Be Careful What We Wish For …

Posted on by Laurie

Going through my photo library, looking for images of winter, I came across this photo that I took 5 years ago today. It was a good reminder of the ice storm that struck Manhattan, Kansas and large parts of the midwest in 2007. Parts of town were without power for 10 days. As pretty as it was, brrr … it was cold!

IceStorm07BlueSkyTrees

Though the temperatures have gotten quite cold – a low of 9 degrees F. yesterday – I’ve still heard a few people expressing a wish for some real winter weather. But let us be careful what we wish for.

A Dry Year

Posted on by Laurie

Like the rest of the American Midwest, Kansas has been experiencing a severe drought this year. In Manhattan, we are 13 inches below average rainfall as we approach year’s end. I was reminded of that statistic this morning. Heading out to the Konza Prairie to take photos of the changing seasons, I was struck by how low the Kansas River was when I crossed the bridge over it; so I pulled over into a boat launch area take pictures of the low water. It appeared quite shallow. I can’t imagine boating here.

KansasRiverLow8

The other side of the riverbed is just below the trees in the background.

KansasRiverLow7

The picture below is of one of the old bridge supports. (The new bridge, above, is not far away.) If you look closely, you can see where the river is trickling past in the background.

BridgeSupportAbandoned

I decided to take the opportunity to photograph some of the native plants that had bloomed earlier in the year.

DriedSeedHeads

While doing so, I stumbled upon this piece of driftwood. For a split second, I thought that it was a rattle snake. Afterward, I was rather keen to get back in my car.

DriftwoodSnake

When I got to the prairie, several of the creek beds were bone dry.

DryCreekBed

The deeper ones had a little water. Small plants were thriving in the puddles at the edges where the water was drying up.

PuddlePlants

But overall, it is pretty darned dry.

TractorOnKonzaAutumn

Weekly Photo Challenge: Change of Seasons

Posted on by Laurie

Late Autumn – Early Winter on the Konza Prairie

For this week’s photography challenge, I headed out to the Konza Prairie after breakfast. I was captivated by this one ashen white tree. Notice also the moss colored tree just in front and to the right of it. Upon close inspection, there really were so many subtle colors to be seen.
WinterTrees

The evergreens covered with berries reminded me of Christmas.
Evergreen

It was a heavy sky, but  just a little too warm to snow. All that fell were a few sprinkles of cold rain.
DarkWinterDayKonza

Quite a few trees were covered with moss. It made them look bundled up for the cold.

MossyTreeKonza

This pair of trees seemed ready for winter to be over and it has hardly begun.2TreesWinter

What a pleasant surprise every now and then to run into some brightly-colored berries.

BerriesHotPink

But then I would look at the woods, so ominous-looking, and I was happy to head home for a cup of hot tea.

DarkWoodsPaleGrasses

Indian Pudding

Posted on by Laurie

Indian Pudding is a traditional New England dessert which can be traced back to the 18th century. I developed a  fondness for it when I lived in the Boston area. For some reason, though, it is relatively unknown outside of New England.

Here is a brief history of the dish …

When British settlers moved to this country they brought their Hasty Pudding recipes with them. I’ve never had Hasty Pudding, but apparently it is a dish made from wheat cooked in water or milk until it develops the consistency of a porridge. Wheat was in short supply in New England, so the settlers adapted to the new world by substituting corn meal – which they called Indian flour. Being along a trade route with plentiful molasses and spices, they embellished the dish with these flavorful additions as well as with dried fruits and sometimes nuts … and thankfully, the new dessert, Indian Pudding, caught on.

IndianPudding

Indian Pudding Ingredients

Butter or vegetable shortening to grease the cooking dish

4 c. milk (soy or almond milk can be substituted for vegan)

1 c. coarse cornmeal or polenta

4 T. melted butter (coconut oil can be substituted for vegan)

1/2 c. brown sugar

1/3 c. unsulfured molasses

1/2 t. salt

1 t. ground ginger

1/2 t. ground cinnamon

1/2 t. ground nutmeg

2/3 c. dried fruits (such as raisins, yellow raisins, cranberries, cherries)

3 large eggs (3/4 c. packed pumpkin can be substituted for vegan)

Cooking Methods

(1) Prepare cook surface  Preheat an oven to 325 degrees F. and grease a 2-quart baking dish; or grease and then preheat a crockpot on low or high heat. (A crockpot works well for holiday cooking when oven space is at a premium.)

(2) Cook the cornmeal  Bring the milk (or substitute) to a low boil then whisk in cornmeal. Reduce heat to low, and continue to cook, whisking frequently until the mixture thickens and the cornmeal is softened (about 15 to 20 minutes).

(3) Add remaining ingredients  Whisk together the remaining ingredients.  Once the cornmeal mixture has thickened and the cornmeal has softened, set it aside to cool slightly and then whisk in the mixture of remaining ingredients. If you are not using eggs, then you can skip the brief cooling period.

(4) Finish cooking  Pour the pudding mixture into greased baking dish or crockpot. Bake in the oven for 45 to 60 minutes; or cook in the crockpot for 2 hours on high heat or 4 to 5 on low heat . The finished “pudding” will be quite thick.

(5) Serve  Serve hot with ice cream or whipped cream and serve leftovers cold with ice cream, whipped cream or just milk.