thursday, november 26, 2015 | albertleatribune.com | Section B
thanksgiving extra
What are your favorite family
HoLiday traditionS?
Marilyn Danielsen learned how to make aebelskiver, what she describes as a “pancake ball,” from her mother-in-law. colleen harrison/albert lea tribune
Holidays are a time to come together to make traditional food, memories By colleen Harrison
colleen.harrison@albertleatribune.com
The holiday season comes every year, and with it family and food. Especially food. For Anita Sande, food has been a family holiday tradition since she was a child. Sande and her husband, Dick Sande, both come from Norwegian families that grew up with the tradition of making lefse each holiday season. Sande grew up watching her mother, Hazel Reyerson, make lefse using a cream and butter-based recipe, but it would be Sande’s motherin-law, Opal Sande, that would first teach her how to make lefse. Opal’s recipe calls for flour and Crisco oil, which Sande said is an easier recipe to make, in her opinion. Sande said lefse was a mainstay in Norway. It used to be made primarily with flour during a countrywide potato famine. It was then baked until it had a similar consistency to a cracker, and was meant to last all winter. When eaten, the lefse would be dipped in water and wrapped in a damp cloth until it was soft enough to eat. Now, lefse is made from potatoes and is more similar to a tortilla than a cracker. For Sande, the process of making lefse begins with boiling about 10 pounds of potatoes, which are then riced. The riced potatoes are then mixed with Crisco oil, sugar, salt and flour before being rolled into balls the size of a walnut. The lefse mix is then rolled out onto a lefse board, before being flipped onto a griddle using a stick. The stick is then used to flip the lefse on the griddle until it’s done. Sande then folds the lefse between seran wrap and a terry cloth so that it cools while staying moist. Sande has been making lefse for over 20 years, and it’s something that has become a family pastime with her and her grandchildren. Her granddaughters Holly Jackson, 26, and Noelle Hagen, 22, make lefse with Sande each year as Thanksgiving and Christmas approach. The girls each learned how to make lefse with their grandma when they were about 12 or 13. Hagen loves the tradition, and said she loves lefse. “I get really sentimental about traditions and I really like to do stuff with my grandma,” she said. “It can be a lot of work, but it’s worth it. … I know for sure my grandma makes the best lefse.” For the three women to make 10
balls.” She said it’s traditionally cooked with apples inside of it, but that she has taken the apples out of her recipe over the years as she thinks it takes too long to cook. Danielsen cooks for an aebelskiver supper each spring at Ascension Lutheran Church in Albert Lea, and for that dinner she said the aebelskiver is served with applesauce. Danielsen is Slovakian on her side of the family, and that comes with its own family traditions as well. For Christmas, her family makes a Christmas soup they call yuka gravy, which is made up of pork, mushrooms and onions in a gravy made with sauerkraut juice, served over bread. Her family also makes bobalky, a bread that’s dipped in poppy seeds and honey. Danielsen said the yuka gravy and bobalky aren’t family favorites among her younger relatives, so those foods are usually made when Anita Sande uses a number of tools to make lefse each year, including a ricer for potatoes, a griddle, a lefse Danielsen and her cousins get together. stick and a lefse board that Sande’s husband, Dick, made for her. When Danielsen’s family has aebelskiver, she said they usupounds-worth of potatoes into lefse, ally serve it with maple syrup and it usually takes about four hours. butter. Other times, the family They said they’ve worked out an gets together to make medisterassembly line-style of cooking that pølse, another Danish tradition has worked out over the years. of spicy pork sausage that they Hagen said there have been serve with aebelskiver. Medistersome cooking disasters as she pølse is a major family favorite, has learned from her grandma, according to Danielsen. but that cooking one of her favor“The kids love it,” she said. “Evite foods has always been a great erybody’s got a job to do.” experience. At one family gathering, Dan“Pumpkin pie is great, decoratielsen said the family members’ ed Christmas cookies are great, ages ranged from an infant to somebut lefse’s better,” she said. “Even one in their 80s who was participatwhen I’m full, there’s always room Lefse is thin and similar to a tortilla, but is typically made with potatoes. ing in the cooking, which includes for lefse.” grinding and stuffing sausage. “It’s tradition,” she said. “It’s Lefse always a fun family thing to do.” 3 cups riced potatoes 2 tablespoons crisco oil 1 tablespoon sugar 1 teaspoon salt 1 cup flour
Boil potatoes until a fork can be stuck into them. Rice potatoes. Mix with oil, sugar, salt and flour. Let cool. Roll into walnut-sized balls, using flour as need to roll. Roll out onto lefse board using rolling pin, then use lefse stick to flip onto hot griddle. Flip with the stick once the one side starts to bubble.
‘Always a fun family thing’
Danielsen said aebelskiver usually has pieces of apple cooked inside of it, but she has done away with adding apples to her recipe over the Marilyn Danielsen first learned years as it takes too long to cook. how to make aebelskiver from her husband’s side of the family. Her the recipe Danielsen uses is from Danielsen described aebelhusband, Bill, is full Danish, and Bill’s grandmother. skiver as being like “pancake
Buttermilk aebelskiver
3 eggs, beaten separately 2 cups buttermilk 2 cups flour 3 tablespoons butter or margarine 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt
Beat egg yolks well. Add sugar, salt and buttermilk. Add flour, baking powder and baking soda. Fold in egg whites that have been beaten. The dough can be mixed an hour before using. Pour batter into aebelskiver pan, filling each opening about three-quarters of the way full. Use a skewer to flip. When skewer can be stuck into aebelskiver and removed clean, the batter is cooked all the way through.
Page B2 | Thanksgiving exTra | Thursday, november 26, 2015
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thursday, november 26, 2015 | thanksGivinG extra | Page B3
Handmade for the holidays
Rose Gold Holiday Mason Jars
Give a special touch with these home projects
Crafting time: 1-2 hours Skill level: No experience necessary
A
holiday-ready home is filled with small touches that celebrate the season. Welcome guests with these easy DIY projects that lend an extra special feel to your home. Extend a warm greeting with a faux fur wreath that dresses up the front door. Then, put some empty Mason jars to use with a display perfect for an entryway table or ledge. Make it even prettier by nestling the jars among some evergreen branches and finish them off with a pretty bow or twine.
Supplies and Tools: Smooth Mason jars Jelly jars Rose gold spray paint Provided templates: Deer head, tree, snowflake Scissors Pencil Sharpie Detail paintbrush White enamel paint Gold acrylic paint Medium flat paintbrush Scrap strips of fabric Baker’s twine
Pompom Fur Wreath Crafting time: Weekend project Skill level: Some experience necessary Supplies and Tools: Pompom makers: 2 1/2inch, 3 3/8-inch, 4 1/2-inch Bernat Softee Chunky Yarn: Grey Heather, Taupe Grey, Natural (2 skeins each) Scissors Hard foam tubular 12inch wreath Bernat Faux Fur Pompoms: Grey Lynx, White Rabbit (2 each) Hot gun and glue sticks T-pins or 2-inch pins with pearl heads Decorative ribbon: 2 1/2-inch-by-12-foot, blue-grey
Pompom Fur Wreath sizes and incorporating fur pompoms, as well. The overall look should be a kind of hilly terrain look to give it depth. 3. Once desired placement has been achieved, glue them in place with hot glue. If needed, secure poms with T-pins or pearlhead pins. 4. Using blue/grey decorative ribbon, create a bow with trailing ends and glue in place with hot glue.
1. Follow directions on pompom maker packages to create three different sizes of poms of various colors using chunky yarn. If desired, mix yarn to give some pompoms a speckled look. Make about 50-60, depending on the fullness of the desired look. 2. After making pompoms, place pompoms around wreath, varying Rose Gold Holiday Mason Jars
1. Lightly spray inside or outside of smooth Mason jars and jelly jars with rose gold spray paint. Allow each coat to dry completely. 2. Locate templates at joann.com by searching for the project title; print templates and trim shapes. If the outside of the jar was spray painted, trace the shape with a pencil. If the inside of the jar was spray painted, trace the shape on the glass with a Sharpie. 3. Fill in each design using a detail brush and white enamel paint. Apply additional coats as necessary. 4. Paint jar rims gold. 5. Apply a thin layer or dry brush gold acrylic paint on jelly jars for added texture and dimension. 6. Embellish jars by making bows and knots with scrap strips of fabric or baker’s twine around rims of jars. Fill with sprigs of dried flowers or branches or other seasonal decorations, or for jars painted on the outside, fill with candies or treats for an edible gift.
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PAGe B4 | Thanksgiving exTra | Thursday, november 26, 2015
Give FAmily the GiFt oF Good heAlth
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s colder months approach, many families enjoy spending time together on the couch watching football, indulging in delicious family recipes and preparing for the holiday season. Many of us look forward to this time of year when we can spend quality time with loved ones, relax, reflect on the year and look forward to the new year ahead. This can also be a challenging time to stay healthy, as people tend to
stay bundled up indoors and the food seems to pile up on the dinner table. Learning how to eat well and stay active ahead of the holiday season may mean the difference between staying healthy or packing on a few extra pounds and creating habits that could lead to serious health issues down the road. That is one reason the Aetna Foundation is working to make nutritious foods and exercise programs readily available for families year-round. “Poor nutrition poses a challenge to America’s health, especially for vulnerable populations whose access to healthy food is often limited,” said Garth Graham, president of the Aetna Foundation. “We’re excited to support programs that help make healthy food and exercise programs more affordable and accessible to people nationwide.” There is a great need to increase access to nutritious foods in vulnerable communities and to make healthy food available, accessible and affordable for more people across the country. Millions living in
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to provide healthy foods, exercise options and tools to more people year-round. These tips from the Aetna Foundation are designed to help people stay active and healthy during the holiday season.
1. eat well.
When grocery shopping for large (or small) family meals, choose fresh, seasonal, nutritious foods as often as possible. When fresh is not possible, keep in mind that frozen and canned fruits and vegetables are still healthy alternatives. To guard against nutrient loss, be sure to eat frozen fruits and veggies soon after purchase and steam or microwave them rather than boiling to minimize the loss of water-soluble vitamins.
2. Cook together.
As you plan and cook meals for your friends and family over the holidays, inviting your children to cook with you is a great way to teach them about nutrition and better food choices.
3. Get off the couch.
It can sometimes be difficult to stay healthy in the winter because of the weather, but there are many things people can do to keep on track. Provided underserved communities season without the help of Aetna Foundation is workstruggle to maintain healthy school-provided meals and ing with nonprofit organihabits during the holiday activities. That is why the zations across the country
It can be tempting to curl up on the couch to stay warm and dry during the cold winter months, but find ways to stay active with your family — such as interactive dancing video games, an indoor game of hide-and-seek or dancing during commercials while you watch your favorite TV show.
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Ensure your intended gets maximum enjoyment from your tech gift with these tips:
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It can be tempting to buy the latest model with a plethora of fancy functions, but if the person you’re buying for won’t use them, you may be better off saving money on a version with a lighter feature package. Remember, too, that for those with little tech experience, the excess can be overwhelming. Your best bet: shop for the features you need, but don’t over-reach.
2. Support and guidance
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Who doesn’t want a tech hero waiting in the wings to answer questions, help with set up and solve problems? With so many tech gadgets connecting via apps through your smartphone, you may be surprised to learn that your wireless company offers comprehensive tech support from Asurion. Tech experts are available via chat, phone and email to provide help across any device or platform. They can help with things such as troubleshooting a specific operating system or connecting devices to a digital home network.
3. Power source
Even devices with superior battery life run out of juice eventually. Help extend the usability of your tech gift by supplying extra batteries or a charging plug if they aren’t included in the original packaging. Or consider a car charging system to help restore battery life on the go.
There are several things to keep in mind when buying a technology gift. Provided
4. Add-on accessories
The market for tech devices is far and wide with options that simply add some bling to more practical choices that help protect devices from damage. Most devices don’t truly require many additional accessories, but covers and cases that help protect devices against dropping are a smart investment. Other smart bets are accessories that will enhance the product’s use, such as a pair of quality headphones.
5. Smartphone protection
An insurance plan helps protect your purchase from loss, theft and accidental damage, ensuring it can be enjoyed longer. Research your options before shopping, and be sure to thoroughly explore the coverage plans; typically only your wireless carrier offers comprehensive coverage for both loss and theft. Other third party products usually only cover accidental damage and may have other restrictions to limit coverage.
Hosting a healthy, safe holiday party It’s the holiday season — which for many people means parties galore. Whether you’re hosting a sit-down or buffetstyle dinner, the pressure of entertaining can be overwhelming. For a healthy and safe holiday party, consider some helpful holiday advice from the Academy of Nutrition and Dietetics. “Holiday parties are a great way to bring food, family and friends together,” said registered dietitian nutritionist and Academy spokeswoman Nancy Farrell. “It is important to make hosting as stress-free as possible so you can enjoy this quality time with loved ones.” Plan ahead. This includes choosing the menu, grocery
shopping and equipping your kitchen with all the necessary supplies. “Don’t forget paper towels; plenty of soap for a quick and safe clean-up; a food thermometer to make sure all food is properly cooked; and shallow containers for storing leftovers,” Farrell said. Remember, it is possible to have flavorful food without added fat and calories. Limit creamy dishes, fried foods and extra salt. “Instead, serve a Greek yogurt dip for an appetizer, flavor the turkey with a fat-free broth instead of butter and top vegetables like broccoli with lemon juice rather than a creamy cheese sauce,” Farrell said. Also, offer plenty of choices for all holiday
guests, including vegetarians, those with allergies, gluten intolerance, diabetes and other health restrictions. “If necessary, make two separate dishes or place sauces with offending foods on the side to accommodate all guests,” Farrell said. More concerning than simply going off your healthy diet, is that food safety rules may be forgotten when throwing a party. Food poisoning is a serious concern that must not be overlooked. “Forty-eight million people get sick with food poisoning per year,” Farrell said. “Follow proper food safety practices before, during and after the gathering to help keep guests safe.”
T
THursday, november 26, 2015 | THanksgiving exTra | Page B5
Highlight your holidays WinTer Wine and spiriTs fiT for a celebraTion
he highlight of the holiday season is often the gathering of friends and family for a seasonal meal. Whether hosting and planning a full menu or attending a holiday get-together, keep in mind the perfect wine and spirit pairings for either a traditional feast or a more modern soiree featuring a variety of hors d’oeuvres. Wines, such as La Crema Chardonnay and Liberated’s Cabernet, and spirits or liqueurs, can serve as more than just a terrific accompaniment to your holiday spread; they also make great gifts for those wine connoisseurs and liquor aficionados on your shopping list.
The perfect accompaniment to any celebration An elegant choice for your favorite hostess or connoisseur, this limited production La Crema Chardonnay is a true expression of the Russian River Valley in northern California. Complex and nuanced, with flavors of ripe pear, nutmeg and hints of nougat, this lush wine is the perfect accompaniment to any holiday celebration and pairs well with roast chicken, creamy cheeses or seafood.
Reach your potential with something different Liberated wines are for anyone looking for something a little different, whether for themselves or as a gift. This new collection celebrates individuals that break free from boundaries to reach their full potential with nine stunning labels, all featuring a unique personality archetype. The Cabernet is a favorite for the holidays with hints of black cherry, a rich, silky texture and three labels to choose from: the Explorer, the Business Man and the Adventurer.
The art of chocolate in a bottle One brand is recognized all over the world as the ultimate expression of the art of chocolate: Godiva. Belgian Master Chocolatier Joseph Draps developed a unique rich chocolate with unparalleled smoothness more than 80 years ago, and Godiva Chocolate Liqueur is the ultimate embodiment of the original chocolate collection. Each bottle
Keep in mind the perfect wine and spirit pairings when serving hors d’oeuvres at holiday parties. provided spirits are served and drank over ice. • Up: When spirits are shaken or stirred with ice or chilled but drank with the ice filtered out • With a mixer: Some spirits lend themselves well to
How to age wine gracefully Whether you plan to store that wine you received as a gift for weeks, months or years, here are a few tips to ensure your wine ages well: • Store bottles on their sides. The cork can dry out and crack if not in contact with wine. • Keep bottles between 55-65 F. The perfect cellar temperature to store wine is 55 F. Cooler temperatures can slow the aging process. • Keep humidity between 60-80 percent. Low humidity can cause
evaporation and oxidation while high humidity encourages mold. • Keep temperature swings to a minimum. Temperature fluctuation causes wine to expand and contract, damaging the cork. • Store in a dark place. Light exposure can cause wine proteins to become hazy and also cause aroma and flavor change. • Store in a location free of odor and vibration. Vibration can hinder wine’s development and odors can seep in through the cork.
mixing, with ingredients such as tonic water, cola or juice. • With a twist: When spirits are served with a thin strip of citrus peel, traditionally lemon, on the rim.
combines chocolate with enticing flavors from around the world that mix well with a variety of spirits.
A blended ready-to-serve delight Since its first introduction in 1974, Baileys Original Irish Cream liqueur has become one of the world’s most popular spirits, currently ranked seventh among globally sold distilled spirits. Its distinctive creamy taste comes from a blend of Irish whiskey, fresh double cream and other ingredients. Baileys’ award-winning recipe, which now also includes vanilla cinnamon, chocolate cherry, salted caramel and
specials Friday & Saturday, Nov. 27th and 28th espresso creme, is perfect drinks certain ways, so as a ready-to-serve cocktail when entertaining this holiday season it is important or mixed with coffee. to be familiar with some of the most common serving techniques: • Neat: When spirits are served and consumed at Spirits can be served in room temperature with a variety of ways, and dif- nothing added. ferent people prefer their • On the rocks: When
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page B6 | Thanksgiving exTra | Thursday, november 26, 2015
Impress wIth festIve, flavorful gIfts
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1 tablespoon grated orange rind 1 teaspoon vanilla extract 2 ounces chopped pecans, toasted
ood is a gift from the heart. It’s one-sizefits-all, and you don’t need to fight the crowds at the mall or worry about blowing your budget. Whether for holiday presents or hostess gifts, receiving something homemade is truly what the season is about: sharing comfort and good cheer. For a festive twist to your delectable goodies, look no further than your freezer. Aside from their bright, joyful color, frozen red raspberries’ sweet and tart flavors make them versatile from a culinary standpoint, complementing and enhancing a wide range of ingredients. These jubilant rubies are also nutritional powerhouses, boasting the most fiber and the lowest natural sugar content compared to other berries. These recipes are sure to warm your friends’ and family members’ hearts with the taste of the holidays. Raspberry Greek Yogurt Bark
Muffin Topping: 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon.
Raspberry Greek Yogurt Bark 2 cups plain, reduced-fat Greek yogurt 1 lemon, zest only 2 tablespoons honey 1 cup frozen raspberries 1/2 cup shelled pistachios 1/4 cup slivered almonds Line small baking pan with aluminum foil. In medium bowl, combine first 3 ingredients. Stir until well incorporated. Add berries, pistachios and almonds to mixture. Fold in until well incorporated. Spread mixture in baking pan and place in freezer for about 2 to 3 hours, or until hardened. Once hardened, remove bark from pan and either cut or break up into pieces. Allow to thaw about 5 min- Red Raspberry Fruit Leather utes before eating. Notes: Store remainCombine all ingredients ing bark in freezer. You in blender and puree until can experiment with any smooth. Pour raspberry ingredients you have on mixture on both pans and hand, such as frozen cher1 package (12 ounces) smooth into thin layer, less ries with dark chocolate frozen red raspberries, than 1/8-inch thick. chunks, frozen blueberries thawed Bake 3 hours or until mixwith unsweetened flaked 1/3 cup sugar or honey ture is no longer wet, but coconut or dried cranber1 teaspoon lemon juice still slightly tacky, rotating ries with pecans. Heat oven to 170° F. every hour and alternating Line two baking pans with levels. — Recipe courtesy of parchment paper or silicone Cool pans on wire rack to NourishRDs.com mats. room temperature. Remove parchment paper (if using), place on cutting board and cut or tear into chip-size Black Friday Sales pieces. Store with fresh November 27, 2015 pieces of parchment paper Anytime Pumpkin-Raspberry Muffins Buy 3 Get 1 free between fruit leather layers Special Offer! in airtight container. Haircuts
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Raspberry Salsa
1 Pink Lady or other tart-sweet apple, cored and diced 2 cups peeled jicama, diced 1/3 cup raspberry vinegar 1 medium jalapeno pepper, seeded and finely chopped 3 green onions, sliced 1 tablespoon grated fresh ginger 1 bag (12 ounces) frozen raspberries
In large bowl, toss apple and jicama with vinegar. Add all remaining ingredients and toss to blend. Serve at once or cover and refrigerate until ready to serve.
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Heat oven to 350° F. Coat 12 nonstick muffin tins with cooking spray and set aside. Place frozen raspberries on counter to thaw slightly while preparing muffins. In medium bowl, stir together flour, brown sugar, sugar, cinnamon, baking soda and salt. In another medium bowl, stir together remaining muffin ingredients, except raspberries. Stir pumpkin mixture into flour mixture until blended. Do not over mix. Spoon equal amounts of batter in each muffin tin. Place equal amounts of raspberries on top of each muffin. Bake 20-22 minutes or until wooden toothpick inserted comes out almost clean. Meanwhile in small bowl, combine topping ingredients and set aside. Remove muffins from oven, place on wire rack and immediately sprinkle with topping. Let stand 15 minutes to continue to cook and absorb flavors. Remove muffins from pan and cool completely on wire rack before storing. Store cooled leftovers in airtight container in refrigerator up to 48 hours or freeze up to 1 month. Note: May make as mini muffins: bake 15 minutes in 12 muffin tins.
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Anytime PumpkinRaspberry Muffins 1 cup frozen unsweetened red raspberries 1 1/2 cups white whole wheat flour 1/3 cup packed brown sugar 1/4 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup canned pumpkin 3/4 cup low-fat buttermilk 3 tablespoons canola oil 3 egg whites
Raspberry Salsa
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tHUrsday, november 26, 2015 | tHanksgiving extra | Page B7
Spice up yoUr Holidays
Use cinnamon in sweets, sides
W
hen the house is filled with the sweet smell of cinnamon, it’s a sure sign the holidays have arrived. This signature flavor of the season can add warmth and nostalgia to everything from traditional baked goods to vegetable sides and cocktails. Try these recipes to showcase that pure cinnamon flavor from cocktail hour to dessert.
caramel topping. Top with remaining 2 crusts. Pinch edges of top and bottom crusts together to seal. Cut small slits in top crust. Bake 35 to 40 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack. Drizzle with remaining 1/4 cup caramel topping to serve.
Spiced Cranberry Caramel Apple Sangria Slab Pie Prep time: 10 minutes Prep time: 25 minutes Cook time: 40 minutes Servings: 16 2 packages (14.1 ounces each) refrigerated pie crusts (4 crusts), divided 1 1/2 cups sugar 1/4 cup cornstarch 1 tablespoon McCormick Ground Cinnamon 8 cups thinly sliced and peeled Honey Crisp apples (about 8 apples) 1 cup caramel topping, divided Preheat oven to 400° F. Bring crusts to room temperature according to package directions. Unroll pie crusts. Line bottom and sides of 13x9inch glass baking dish with 2 pie crusts. Press seams of overlapping crusts in middle of baking dish together to seal. Mix sugar, cornstarch and cinnamon in large bowl. Add apples; toss to coat well. Spoon into pie crust. Drizzle with 3/4 cup
Caramel Apple Slab Pie
tightly covered beverage container leaving enough room for the wine. Then Servings: 6 pour the bottle of wine into 1 orange 16 whole cloves the container at the party. 1 bottle (750 milliliters) Serve and enjoy! sweet white wine, such as Moscato or Riesling 3 cups cranberry juice 1 cup fresh cranberries 1/4 cup orange-flavored liqueur, such as Grand Marnier 2 cinnamon sticks Prep time: 5 minutes 1 tablespoon pure vanilla Cook time: 3-4 hours extract Servings: 8 Cut orange into 8 wedges. 2 pounds baby carrots Press 2 cloves into each 2 tablespoons butter, wedge. Set aside. Mix wine, cranberry melted 1/2 cup firmly packed juice, cranberries, liqueur, cinnamon sticks and vanilla brown sugar 1 1/2 teaspoons cinnamon in large pitcher until well 1/2 teaspoon ground blended. Add orange wedges. Refrigerate 3 hours or ginger 1/2 teaspoon salt until ready to serve. Serve in ice-filled glasses, if Spray inside of 4-quart desired. Tip: If transporting slow cooker with no stick Spiced Cranberry Sangria cooking spray. Add carrots to a party, prepare recipe and melted butter; toss to without adding the wine. coat. Cover. Take the spiced cranberry Cook on high 3 to 4 hours juice in a clean, portable or until tender.
Slow Cooker Cinnamon Sugar Glazed Carrots
Spiced Cranberry Sangria Meanwhile, mix brown sugar, cinnamon, ginger and salt in small bowl until well blended. Toss cooked carrots with brown sugar
mixture in slow cooker just before serving. Tip: Keep cooked carrots in slow cooker when transporting to a party. Bring
brown sugar mixture in small resealable plastic bag. For best results, toss carrots with brown sugar mixture just before serving.
How do you find the best cinnamon? Before you stock up this holiday season, make sure you’re buying the highest quality cinnamon to bring pure flavor to your dishes. Look for clump-free ground cinnamon that’s a deep brown, mahogany color. It should have a warm aroma and taste with a little “red hot” cinnamon heat.
Slow Cooker Cinnamon Sugar Glazed Carrots
Cinnamon can be a signature flavor of the season.
How to make a simple ornament treat you can eat out of pretzels As you set out to make Makes: 12 pieces this a holiday to remember, your creativity doesn’t have 4 ounces red candy melts to be limited to your craft candy room. Let your imagination 4 ounces dark green loose in other areas, such candy melts candy as the kitchen, for delicious 2 ounces bright white treats that taste as good as candy melts candy they look. Christmas nonpareils Gold sugar pearls These simple pretzel Pretzel rings candies are sure to be a Granulated sugar hit, whether you let them Mini marshmallows brighten up the dessert table at a holiday party or Parchment paper package them in clear celCookie sheet lophane with a bold bow for 12-inch disposable decoa sweet gift. rating bags Food-safe scissors
Easy Christmas Ornament Pretzel Treats
Place pretzels on parchment paper-covered cookie sheet. Melt red and green candy, separately, in Prep time: 1-2 hours disposable decorating Skill level: No experience bags according to packnecessary age directions. Cut small
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point off tip of disposable decorating bag. Use melted candy to fill hole in pretzels. Allow to cool in refrigerator, about 10-15 minutes. Reserve remaining melted red and green candy. Dip food-safe scissors in granulated sugar. Cut 1/8inch off top and back of marshmallows. Melt white candy in disposable decorating bag according to package directions. Use candy to attach marshmallows to top of pretzel ornaments. Allow to cool in refrigerator, about 3-5 minutes.
Reserve remaining melted white candy. Use reserved melted white candy to pipe line across top and bottom of pretzels. Add nonpareils. Use melted red or green candy to pipe line across the center of ornaments. Allow to cool in refrigerator, about 3-5 minutes. Use melted green or red candy to pipe lines across top and bottom of pretzels. Use melted white candy to pipe line across the center. Add gold sugar pearls. Allow to cool in refrigerator, about 3-5 minutes.
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Easy Christmas Ornament Pretzel Treats
Page B8 | Thanksgiving exTra | Thursday, november 26, 2015
How do you make a Thanksgiving turkey? We asked ThaT quesTion To The sTudenTs in second-grade Teacher Taylor meaney’s class aT haWThorne elemenTary school. here’s hoW They responded:
“Cook it in the oven or maybe the grill.” — Hayden Hill, 8
“You buy turkey, and then you cook it.” — Rosalinda Aguilar, 8
“You cook it. You eat it, and you share it.” — Curtis Parmenter, 8
“If you’re making it out of paper, you cut the wings out of paper. If you make it out of rubber, you make it out of rubber.” — Elizabeth Guerrero, 7
“You put it in the oven and you bake it and then your family comes and you eat it.” — Hanna Austinson, 7
“First we take the feathers off. Then we cook it. Then we eat it.” — Sylus Vines, 8
“You cook it in the oven, and I think you bake it for about 30 minutes or something.” — Teaghen Tolbers, 7
“I don’t know.” — Aidan Gonzalez, 8
“You cook it with the family.” — Natalie Lopez, 7
“Pepper — put it on top. Then you cook it and eat it.” — Abel Lemus, 7
“First of all we can make the head and the body, the legs, the feather, the eyes, the beak and the gobbler.” — Anna Flugum, 7
“For a fake one, we color the feathers first then we color the turkey. Then we cut them out, and then we glue the feathers to its back.” — Erika Torres, 7
“You start and make the body, then the feet, then the wings, the head, then the feathers.” — Anna Laskowkse, 8
“Buy one and then cook it and then check how hot it is and then eat it if it’s the right temp.” — Dominic Mendez, 7
“I don’t know.” — Kolten Larsen, 7
“You cook it at 373 degrees and then you take it out, wait for it to cool down and then you share it with your friends and family and say what you’re thankful for. — Deana Wyant, 8
“You usually cook it, and we eat it.” — Madison Hanna, 7
“You make it out of paper. You can print out a paper of a turkey and color it.” — Alexis Martinez, 7
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