Outdoor Party Punch
1/2 gallon apple cider
1/2 gallon cranberry juice
1/2 cup brown sugar
2 Tbls. Backyard Patch Cinnful Dessert Blend Herb Mix
1 lemon, sliced
1 lime, sliced
1 cup raisins (optional)
Add spice mixture and sugar to cider and juice. Simmer for 20 minutes, stirring occasionally. Add fruit slices and raisins (if used) and simmer slowly for 30 minutes. Strain. Serve in mugs steaming hot. For added fun provide cinnamon stick stirs.
(Cinnamon Roasted Nuts)
1 cup pecans
1 cup walnut halves
1 egg lightly beaten
1 tsp. water
3/4 cup sugar
1 T. Backyard Patch Cinnful Dessert Blend Herb Mix
3/4 tsp. salt
Combine the nuts. Mix together the egg and water and toss with the nut mixture. Combine the sugar, spices and salt and toss that with the nuts until they are well coated. Spread nuts in a single layer on a lightly greased cookie sheet. Bake at 300 degrees for 20 to 25 minutes. Break up any large clusters and allow to cool. (You can add 1 cup peanuts and reduce the other nuts by * cup to make a different mixture.)
Apple Butter (Microwave)
4 c. Apple sauce
2 c. brown sugar
3 tsp. Backyard Patch Cinnful Dessert Blend Herb Mix
Combine everything in a microwave safe container. Cook on high for five minutes, uncovered. Stir, repeat 2 to 3 times or until mixtures is thick. Ladle into sterile jars, adjust lids and process in hot water bath for 10 minutes. Turn off heat and let cool in water.
SOFT SPICE BARS
3/4 cup butter, melted
1 cup plus 2 Tbls. sugar, divided
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. Backyard Patch Cinnful Dessert Blend Herb Mix
1/2 tsp. salt
In a mixing bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, Cinnfull Dessert Blend and salt in another bowl. Stir into molasses mixture Spread into greased 15"x10"x1" baking pan. Sprinkle with remaining sugar and bake at 375 degrees or until lightly browned. Do not over bake. Cool on wire rack. Yield 2 1/2 doz. bars.
5 apples, peeled, cored and thinly sliced
1 tsp. BYP Cinnful Dessert Blend
1 cup sugar
1 Tbls. flour
2 cups sifted flour
1 cup light brown sugar
1 cup unsalted butter
1 cup whipped cream
Place apples in a casserole. Combine Cinnful Dessert Blend, sugar
and 1 Tbls. flour. Sprinkle over apples. Combine remaining flour
and brown sugar, mix well. Cut in butter to resemble a coarse
meal. Spread over apples to cover. Bake at 350 degrees 35 to 45
minutes, covering with foil after lightly browned. Serve warm,
garnished with whipped cream dollops.
Fall and Winter Recipes
1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips
Place ingredients in a food processor fitted with a steel blade and pulse until smooth. Serve with dippers.
If you need Hummus dip in a hurry, you can also purchase pre-made plain hummus and add Butter N Cheese or Fiesta Dip Herb Mixes for a great splash of festive flavor.
Cube one acorn squash and toss with 1/4 C herbed honey plus 2 T olive oil.
3 cups reduced-sodium chicken broth
Gazpacho from the Garden
4 cups vegetable juice
4 large juicy tomatoes, peeled and seeded
1/3 cup lemon juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, finely minced
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
3 medium cucumbers, peeled, seeded, and chopped fine
1 small green bell pepper, chopped fine
1/2 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 container sour cream or plain yogurt (optional)
Combine vegetable juice, tomatoes, lemon juice, olive oil, vinegar, garlic, hot pepper sauce, and black pepper in food processor. Process until smooth.
Pour into soup tureen or bowl; add cucumbers, bell pepper, and onion. Stir in cilantro. Cover; refrigerate until ready to serve. Serve with dollops of sour cream. on a bead bowl for dining fun.
Makes 6 servings.