Elderberry Syrup

 

• Ingredients:
• 
  
• 3½ cups water
• ⅔ cup dried elderberries (or 1 1/3 cups fresh or frozen)
• 2 TBSP ginger (grated)
• 1 tsp cinnamon
• ½ tsp ground cloves
• 1 cup raw honey

Instructions:

• Pour the water into a medium saucepan and add the elderberries, ginger, cinnamon, and cloves.
• Bring to a boil and then uncover and reduce to a simmer for about 45 minutes to 1 hour until the liquid has reduced by almost half.
• Remove from heat and let cool until it is cool enough to be handled.
• Mash the berries carefully using a spoon or other flat utensil.
• Pour through a strainer into a glass jar or bowl.
• Discard the elderberries and let the liquid cool to lukewarm.
• When it is no longer hot, add the honey and stir well.
• When the honey is well mixed into the elderberry mixture, pour the syrup into a  mason jar or 16 ounce glass bottle of some kind.

Instant Pot option: Put all ingredients except honey in pot, seal lid, and set manually for 9 minutes on high pressure. Vent pressure and strain. When cooled to room temperature, stir in the honey.

Standard dose is ½ - 1 teaspoon for kids and ½ - 1 tablespoon for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.

Thanksgiving Dressing/Stuffing with Sourdough Bread

 

¾ cup (1½ sticks) unsalted butter plus more for baking dish 

1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)

2½ cups chopped yellow onions

1½ cups ¼-inch slices celery

½ cup chopped flat-leaf parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups low-sodium chicken broth, divided

2 large eggs

Preparation

1. Step 1

   Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

   Step 2

   Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.

   Step 3

   Preheat oven to 350°. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

   Step 4

   Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.

   Do ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes. 

Apple Crisp

 

Ingredients:

12 apples

1/3 cup of flour

1/2 cup of sugar

1/4 tsp nutmeg

1 Tbs cinnamon

Topping:
3/4 cup butter
3/4 cup flour
3/4 cup brown sugar
3/4 cup oats 

Put it in the oven for about 1 hour at 350 F.

German Pancakes

 

I prefer making these in cast iron pans. I just divide the batter between two pans. 

6 T butter, melted in the oven while it preheats in a jellyroll pan

6 eggs
1 C flour
1 C milk
1/4 tsp salt

Preheat oven to 400⁰F with the butter inside, melting.  Mix the remaining ingredients together.  Once the butter is melted (keep your eye on it so it doesn't burn, but if it happens to brown, it's still good!) add it to the mixture.  Once the oven reaches 400, pour the batter into the pan and bake for 20 minutes.  Don't open the oven, as the constant heat is what makes it pop!  We serve ours with a bit of confectioner's sugar and lemon juice, but a jam or honey would also be yummy!

I put the butter in the pans once they are fully heated up because otherwise the butter will burn. 

Salmon in Creamy Sun Dried Tomato Sauce

Bruce found and made this recipe with a bunch of Salmon that he bought and it was absolutely delicious!!!

Ingredients

• ▢4 salmon fillets - skin removed
• ▢salt and pepper to taste
  
• ▢2 tablespoons butter
• ▢2 tablespoons honey
• ▢3 teaspoons minced garlic
• ▢2 teaspoons Italian seasoning blend - or combination or dried thyme, basil, oregano and parsley
• ▢½ cup juliened sun dried tomatoes - (they come in a jar packed with oil, be sure to drain excess oil)
• ▢1 cup chicken broth
  
• ▢½ cup half and half - OR heavy cream (use heavy cream for a thicker, creamier sauce!)
• ▢⅔ cup parmesan cheese
• ▢grated parmesan cheese, fresh herbs, cracked black pepper for topping - optional

Instructions

• Season salmon with salt and pepper to taste on both sides. Melt butter in a large skillet over medium heat. Once melted stir in honey. Add salmon to pan and cook 4-6 minutes on each side until caramelized around the edges and cooked through the center. Transfer to a plate and cover to keep warm. 
• Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Return salmon to the pan and spoon the sauce over the salmon. Top with cracked black pepper, grated parmesan cheese, fresh herbs if desired, and serve. 

Date Walnut Vinaigrette Salad Dressing

 

Ingredients:

• 1/2 cup walnuts
• 1/2 cup dates chopped, pitts removed
• 1/2 cup balsamic vinegar
• 3/4 cup water or to desired creaminess
• 2 tsp brown mustard or Dijon mustard
• 3 cloves garlic
• 1/2 tsp dried thyme

1. Assemble your ingredients and chop your dates. If you have a high powered blender, you may not need to chop the dates.

2. Add all the ingredients to a blender.

3. Blend until smooth, about 2 minutes. Add more or less water to get your desired level of creaminess.