Rugelach

 

Grandma Harriet’s rugelach

Yield: 16 rugelach

Ingredients

2 cups of all-purpose flour, plus a little for rolling

1/3 cup of granulated sugar

1 teaspoon of vanilla powder or extract

1/2 teaspoon of kosher salt

8 ounces cream cheese, softened and cut into small pieces

1 1/2 sticks unsalted butter, softened, and cut into small pieces

1/3 cup of sour cream

1 egg, beaten

Sanding sugar, for garnish

(you can add a bit of lemon zest for a pop of flavor)

Filling options

Chocolate filling:

1/4 cup of Nutella

Jam filling:

1/4 cup of Apricot Jam

Nut filling:

1 tablespoon of white sugar

1 tablespoon brown sugar

1/4 cup of toasted chopped walnuts

Cinnamon:

2 tablespoons of white sugar

1 teaspoon of ground cinnamon

Directions:

Place the flour, sugar, vanilla powder and salt into a food processor and pulse to combine. Feed the cheese and butter through the shute with motor running.  Once the dough begins to form, add sour cream and continue til fully combined The dough will be very tacky.

With floured hands, remove the dough and place on plastic wrap  Form into a circle and wrap tightly. Place in fridge for 1 hour.

When dough is ready, cut into 4 pieces and preheat oven to 350.

Roll dough into a thin 12 circle and with pizza cutter, make 16 rolls.

Sprinkle with filling and roll up. Place seam side down on parchment lined sheet. Brush with egg wash and sanding sugar.  Bake 15 minutes.

Until the rugelach is golden brown. Cool completely on cookie sheet.

Dust with Powder Sugar

**roll and freeze so you'll always have fresh cookies from the freezer.  Just add 2-3 minutes baking time

Salisbury steak meatballs

 These were amazing.  Made them last night however i am not good at making meatballs and keeping them round.  Yesterday's issue I think was that they were too wet...I needed more Panko.  But they were wonderful, especially over mashed potatoes.

from JoCooks

Coated in a rich brown gravy with little bits of onion and then topped with fresh chopped parsley, these delicious Salisbury Steak Meatballs are the ultimate classic comfort food. It’s a super easy 2-step recipe that your whole family will love!

For Meatballs

• ▢ 1½ pound ground beef (lean)
• ▢ ½ cup breadcrumbs (I used Panko)
• ▢ 1 egg
• ▢ ¼ cup ketchup
• ▢ ¼ cup mustard (coarse grain )
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon seasoning salt
• ▢ ½ teaspoon pepper
• ▢ 1 teaspoon onion powder
• ▢ 2 tablespoons olive oil (for frying)

For Gravy

• ▢ 2 tablespoons butter (unsalted)
• ▢ 1 large onion (chopped)
• ▢ 2 tablespoons all-purpose flour (or cornstarch)
• ▢ 1 cup beef broth (or chicken broth, low sodium or no sodium added)
• ▢ 1 tablespoon Worcestershire sauce
• ▢ ½ teaspoon seasoning salt
• ▢ 1 tablespoon ketchup
• ▢ 1 tablespoon fresh parsley (chopped, for garnish)

Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. 

Shape into 1 inch meatballs. You should get about 30 meatballs

Add the olive oil to a large skillet and heat over medium to 

high heat. Add meatballs and cook. If you're using a 

large skillet all meatballs should fit in one batch 

otherwise, you might have to fry them in a couple 

batches. Cook the meatballs on all sides, add more

 oil if needed. Remove meatballs from skillet and set aside.

OR

Oven

Besides frying or air frying, you could also bake the meatballs. I bake meatballs all the time and they turn out great. To bake them, coat a baking sheet with cooking spray, or use a baking rack. Bake at 375°F for 30 minutes until golden brown.

continue

To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. 

Sprinkle the flour over the onion and stir. Cook for about

 1 minute to remove the raw flour taste. (If using 

cornstarch make a slurry with equal amounts water

 and cornstarch) Add broth and remaining gravy 

ingredients to skillet, and cook for about 3 to 5 minutes, 

sauce should thicken. If the sauce is too thick add a 

bit more beef broth. Taste for seasoning and adjust 

as necessary.

When the gravy is done add the meatballs back to 

the skillet and toss them around so they're covered in

the gravy. Garnish with parsley.

Certo Quick and Easy Freezer Jams

 Freezer jams and jellies have softer sets than cooked jams or jellies but can be prepared in about half the time. CERTO IS IN A BLUE BOX, AND CONTAINS 2 FOIL PACKETS OF A LIQUID PECTIN, UNLIKE OTHER SURE-JELLS.

1. Use dry measuring cup to measure the exact amount of prepared fruit. (USE FIRM FRUIT FOR BEST FLAVOR AND RESULTS.    I HAVE USED A BLENDER TO BLEND UP THE FRUIT BUT YOU COULD ALSO CUT THE FRUIT VERY SMALL AND USE A POTATO MASHER.  I DO ENJOY SEEING BITS OF FRUIT IN THE JELLY SOMETIMES SO YOU WOULD BLEND SOME SMOOTH AND LEAVE SOME SMALL CHUNKS).

2. Measure the exact amount of sugar into a separate bowl with the dry measuring cup.  (DO NOT REDUCE THE SUGAR OR USE SUGAR SUBSTITUTES SINCE THIS WILL RESULT IN SET FAILURES).

3 Add sugar to prepared fruit.  Mix well  Let stand 10 minutes, stirring occasionally.

4. Combine pectin, lemon juice (if listed in the recipe) and water in a small bowl.  Add to fruit; stir 3 minutes or u til sugar is completely dissolved.

5. Pour into prepared containers, leaving 1/1" space at the top of each for expansion during freezing; cover with lids.

6. Let stand at room temperature 24 hours or until set.  Refrigerate up to 3 weeks or freeze up to 1 year.  If frozen, thaw in refrigerator before using.

STRAWBERRY...makes about 4 cups

4 cups of strawberries

1 lemon

Remove and discard strawberry stems,  Crush strawberries

2 cups crushed strawberries

2 T fresh lemon juice but you can use bottled juice

4 cups sugar

1 pouch CERTO

PEACH...makes about 7 cups

2-1/4 pounds peaches

3 lemons

Peel, pit and finely chop peaches

2-3/4 cups finely chopped peaches

1/3 cup fresh lemon juice

6-1/2 cups sugar

2 pouches CERTO

RHUBARB ORANGE JELLY

10 CUPS CHOPPED RHUBARB

1 ORANGE

1-1/2 CUPS WATER

1 (49G) FRUIT PECTIN CRYSTALS

3-1/4 CUPS SUGAR 

• 
  
• • Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges
  • & add to pot.
  • Add rhubarb & water and bring to a boil, stirring occasionally; 
  • reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
  • Mash any chunks with a potato masher or immersion blender.
  • Wet & wring out jelly bag and suspend over large measuring cup or bowl; 
  • fill with rhubarb mixture and let drip, without squeezing the bag, 
  • until the juice measures 2 cups, about 2 hours.
  • If you don’t end up with 2 cups of liquid, top up with orange juice 
  • Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, 
  • clean Dutch oven or preserving pot.
  • Bring to a full rolling boil over high heat, add the remaining sugar & return 
  • to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.
  • Remove from heat, skim off any foam with a large metal spoon and 
  • fill hot 1 cup (250ml) canning jars, leaving ¼ inch head space.
  • Remove any air bubbles, wipe rims & cover with prepared lids; 
  • screw on bands until resistance is met, then increase to fingertip tight.
  • Boil in boiling water canner for 10 minutes
  • 
    
  "I've made this slightly tart jelly twice since the recipe appeared in the 
  June 2006 issue of 
  Canadian Living magazine. I used an orange from Africa with red pulp 
  & the red portion of my
   rhubarb - hence a nice red jelly. you could also use orange juice. 
  We love it on toast but I'm going to try it as a glaze on a pork loin roast!"