Recipes From Our Fox 13 Segment

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Recipes From Our Fox 13 Segment

Citrus Punch

1 gallon water
1 T citric acid
2 cups suugar or to taste
2 T lemon emulsion (or 1 T orange emulsion and 1 T lemon emulsion)

Note: An optional addition of 2 drops of lemon essential oil and/or 2 drops orange essential oil is a great way to kick it up a notch.

Combine ingredients and stir until sugar dissolves. Chill and garnish with orange and lemon slices.

Chef Brad’s Cranberry Lemonade

By Chef Brad

https://www.chefbrad.com/recipes/details.php?recipe=Cranberry-Lemonade&recipe_id=218

Combine the following:

1 cup  cranberry sauce (recipe below)
1 can  lemonade
1-2 c sugar

Place in high power blender and blend. Place in gallon pitcher fill to the top with water. Chill and serve over ice. Makes a good slush, too.

 

Cranberry Sauce
by Chef Brad

https://www.chefbrad.com/recipes/details.php?recipe=&recipe_id=47

1/2 lb. fresh cranberries (can use a full pound but omit the blueberries)
1/2 lb.  blueberries
1 vanilla bean
1 T orange flavor or 6 drops orange essential oil
1 1/2 cups water
2 cups sugar
In a blender place the vanilla bean and water and blend. In a pot add the berries, vanilla water mixture, and sugar. Cook until the berries burst. Turn off heat and add orange flavor.


Pumpkin Cookies


1 1/2 cups yellow D brown sugar
1/4 cup butter
1 egg*
1 tsp fresh nutmeg
1 tsp real salt
1 tsp baking soda
1 cup chocolate chips
1/4 cup coconut oil or butter
1 cup pumpkin puree
1/4 tsp butter rum flavoring oil
1 tsp cinnamon
1 tsp  baking powder
2 1/2 cups white wheat flour
Cream sugar with butter and coconut oil until smooth. Add pumpkin, egg, and butter rum flavor. Blend well. Add dry ingredients and mix well. Fold in chocolate chips. With a #60 cookie scoop drop cookie dough on lined with a Silpat or parchment paper cookie sheet. Bake at 400 for 10-12 minutes.

*may substitute powder ingredients


Pumpkin Pie Leather

 

15 oz  sweetened condensed milk
1 tsp cinnamon
1/2 tsp real salt
1/4 tsp cloves
2 cups pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp fresh grated nutmeg
In a high powered blender, combine all ingredients whirl until smooth. Heavily grease leather liners and spread out 1 1/2 -2 cups pumpkin pie filling. Dry on high approximate 8-12 hours in Nesco dehydrator.
Variations:
Granola pumpkin leather: Add any or all the following: 1/4 cup shredded coconut, 1/4 cup rolled oats, and 1/4 cup dried raisins or cranberries.
Pin wheel roll: Use regular dried pie leather, spread out cream cheese and roll up leather. Cut into slices and serve.

Sour cream pumpkin pie leather 1 1/2 c sour cream, 2 T sugar, and 1 tsp vanilla; combine. Spread over partially dried pumpkin leather (must be tacky to the touch). Then let completely dry.
For pumpkin pie just add 2 eggs to mixture (they are left out of leather due to preventing salmonella poisoning). Add filling to any pie crust bake at 350 for 35-40 minutes. Sour cream topping may be added as well. Bake for 30 minutes then spread sour cream mixture on and bake for 10 more minutes.

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