tag:www.foodfanatic.com,2005:/authors/julie-grice/rssJulie Grice2015-02-12T07:00:22-05:00tag:www.foodfanatic.com,2005:Post/15062015-02-12T07:00:00-05:002023-12-26T17:55:38-05:00White Chocolate Pudding with Strawberry Jam
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/white-chocolate-pudding-with-strawberry-jam-recipe/">White Chocolate Pudding with Strawberry Jam Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 tablespoons Cornstarch</li>
<li>1/4 cup Granulated Sugar</li>
<li>2 ounces White Chocolate Chips, Or chopped white chocolate</li>
<li>2 tablespoons Strawberry Jam</li>
<li>pinch of Salt</li>
<li>1 teaspoon Pure Vanilla Extract</li>
</ul>
<b>For Optional Garnish:</b>
<ul class="ingredients">
<li>Sprinkles</li>
<li>Shaved White Chocolate</li>
<li>Whipped Cream</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Whisk the cornstarch with 1/4 cup of the half and half to create a slurry.</li>
<li>
Heat the rest of the half and half with the sugar, chocolate, jam and salt over medium-low heat. Stir often until the chocolate is completely melted.</li>
<li>
Whisk the cornstarch slurry into the hot chocolate. Cook, stirring frequently, until the pudding comes to a boil.</li>
<li>
Reduce the heat to low and whisk constantly for one minute.</li>
<li>
Remove the pan from the heat and stir in the vanilla.</li>
<li>
Pour the pudding into ramekins or small bowls. Allow to cool for 5-10 minutes, then cover each container with a piece of plastic wrap, pressing the wrap against the top of the pudding. This will prevent a skin from forming.</li>
<li>
Chill for at least four hours, or until the pudding has set.</li>
<li>
Garnish with sprinkles, whipped cream or shaved white chocolate (this is optional). Serve cold.</li>
</ol>
</div>
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Julie Gricetag:www.foodfanatic.com,2005:Post/14772015-01-25T08:00:00-05:002023-04-01T14:15:59-04:00Candied Orange Slices
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/candied-orange-slices-recipe/">Candied Orange Slices Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 pounds Blood Orange</li>
<li>2 teaspoons Whole Cloves</li>
<li>2 teaspoons Allspice</li>
<li>4 cups Granulated Sugar</li>
<li>3 cups Water</li>
</ul>
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</div>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Wash the blood oranges and cut the stem end off of each one. Slice the oranges into 1/4” thick slices, poking out any seeds that you come across.</li>
<li>
Cover the orange slices with water and bring to a boil. Simmer until the peel is tender, about 15-20 minutes. Drain.</li>
<li>
Prepare for canning: Wash the jars and flat lids. Put the jars in the canning pot and cover with hot water. Heat over high to bring to a boil and keep the jars hot.</li>
<li>
Wrap the cloves and allspice in a piece of cheesecloth and tie it off so that the spices are contained. Rinse out the pan or use a new large saucepan before proceeding.</li>
<li>
Stir the sugar and water together over medium heat until the sugar is dissolved. Add the spice bag and the orange slices to the syrup. Cook, stirring occasionally, until the fruit is glazed and somewhat translucent, 30-40 minutes. You’ll want to remove the spice bag after the first 20 minutes.</li>
<li>
Line the hot jars up on a folded towel.</li>
<li>
Pack the orange slices into the jars, leaving a generous 1/2" of headspace. Spoon the syrup over the slices, again leaving 1/2" of headspace. Slide a wooden or plastic chopstick around the inside edges of the jar to remove any air bubbles.</li>
<li>
Use a clean towel to wipe any syrup off the rims, then top each jar with a lid and tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes for half-pints, or 15 minutes for pints.</li>
<li>
Remove the lid from the canner and turn off the heat. After 5 minutes, transfer the jars to a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>You may have some extra syrup leftover. Store it in the refrigerator and mix it into cocktails or seltzer, or spoon it over ice cream!</li></ul>
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Julie Gricetag:www.foodfanatic.com,2005:Post/14652015-01-17T14:00:00-05:002024-03-21T17:31:24-04:00Homemade Queso Dip
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/3 cup Milk</li>
<li>12 ounces White American Cheese, Cut into 1/4 inch cubes or shredded</li>
<li>4 ounces Pepper Jack Cheese, Shredded</li>
<li>1 pint Corn Salsa, Or chunky tomato salsa, at room temperature</li>
<li>Fresh Cilantro, For garnish, chopped (optional)</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Heat the milk in a medium saucepan over low heat. Using higher heat may make the cheese melt more quickly, but it also means you run the risk of lumpy queso...so keep the heat low!</li>
<li>
Add 1/4 of the cheese, whisking until the cheese is mostly melted. Continue slowly adding cheese (I recommend doing this in three parts), again whisking until the cheese is mostly melted before adding more.</li>
<li>
Stir in the salsa. If your salsa is too cold, the queso may seize up a bit. That’s okay! Keep stirring over low heat until the queso is nice and smooth again.</li>
<li>
Garnish with fresh cilantro, if desired. Serve warm.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>This queso really is best warm. If you’re putting it out at a party and not eating it immediately, I recommend serving it in a fondue pot or slow cooker turned to low so it stays nice and melty.</li></ul>
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Julie Gricetag:www.foodfanatic.com,2005:Post/14182014-12-28T08:00:00-05:002021-05-13T15:04:35-04:00Strawberry Chocolate Fudge<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Strawberry Chocolate Fudge Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/strawberry-chocolate-fudge-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/strawberry-chocolate-fudge-recipe/">Strawberry Chocolate Fudge Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 tablespoons Strawberry Jam</li>
<li>2 1/2 cups Granulated Sugar</li>
<li>4 ounces Dark Chocolate, chopped</li>
<li>1 cup Half & Half</li>
<li>1 tablespoon Corn Syrup</li>
<li>3 tablespoons Unsalted Butter, divided</li>
<li>2 teaspoons Pure Vanilla Extract</li>
</ul>
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<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Puree the strawberry jam in a blender or mini food processor so that it is smooth, with no chunks of berries.</li>
<li>
Line a 8” x 8” baking pan with parchment paper, and grease the paper, including up the sides.</li>
<li>
Stir the sugar, chocolate, half and half, corn syrup, jam and 1 tablespoon of the butter in a medium saucepan over medium heat until the chocolate is completely melted.</li>
<li>
Cover the pan and reduce the heat to medium-low. Bring to a boil, which should take 2-3 minutes.</li>
<li>
Uncover the pan and clip a candy thermometer to the pan so that it isn’t touching the bottom or sides of the hot pan. Cook without stirring until the temperature reads 235°F.</li>
<li>
Turn off the heat and add the rest of the butter. DO NOT STIR or otherwise disturb the fudge.</li>
<li>
Allow to cool to 125°F, which should take 35-50 minutes.</li>
<li>
Use a wooden spoon to stir in the vanilla, and beat until the fudge is thick and beginning to lose its gloss. Immediately pour into the prepared baking pan to cool completely. Cut into 1” pieces and store in an airtight container at room temperature.</li>
</ol>
</div>
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Julie Gricetag:www.foodfanatic.com,2005:Post/14022014-12-20T08:00:00-05:002021-05-13T15:04:34-04:00Homemade Cherry Marshmallows<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Homemade Cherry Marshmallows Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/homemade-cherry-marshmallows-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/homemade-cherry-marshmallows-recipe/">Homemade Cherry Marshmallows Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/4 cup Powdered Sugar</li>
<li>1/4 cup Cornstarch</li>
<li>1 cup Water, cold, divided</li>
<li>3 Unflavored Gelatin Envelopes, 1/4 ounce size</li>
<li>1 1/2 cups Granulated Sugar</li>
<li>1 cup Light Corn Syrup</li>
<li>1/4 teaspoon Salt</li>
<li>3 tablespoons Juice from Maraschino Cherries</li>
<li>coling Red or Pink Gel Food Coloring, optional</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Whisk the powdered sugar and cornstarch together in a small bowl.</li>
<li>
Line a 9"×9″ baking pan with parchment paper. Grease the paper, including up the sides of the pan, and heavily dust it with the sugar + cornstarch mix. You should use up about 1/2 of the cornstarch mixture for this.</li>
<li>
Pour the gelatin over 1/2 cup of cold water in the bowl of a stand mixer. Allow to rest, undisturbed, until the gelatin absorbs much of the water. This should take a few minutes.</li>
<li>
Meanwhile, combine the remaining 1/2 cup of water with the sugar, corn syrup and salt in a medium saucepan. Heat over medium-low, stirring constantly, until the sugar is dissolved. Stop stirring, cover the pan, increase the heat to high and bring to a boil. Let it boil for 3-4 minutes before removing the cover.</li>
<li>
Allow the syrup to boil until a candy thermometer says it is 240°F, about 3-5 minutes. Do NOT stir the syrup during this time. Immediately remove the syrup from the heat.</li>
<li>
With the stand mixer fitted with a whisk attachment and running on low, gradually pour the syrup into the gelatin. Increase the speed to high and beat until the marshmallow is thick, lukewarm, white and beginning to lose its shine. This should take 12-15 minutes. Add cherry juice and a few drops of food coloring in the last minute or so.</li>
<li>
Pour the marshmallow into the lined baking pan. Dust with the remaining powdered sugar and cornstarch.</li>
<li>
Allow to rest uncovered at room temperature for 3-4 hours, or until firm.</li>
</ol>
</div>
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Julie Gricetag:www.foodfanatic.com,2005:Post/13772014-12-09T08:00:00-05:002023-07-18T09:30:36-04:00Russian Tea Cake Cookies<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Russian Tea Cake Cookies Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/russian-tea-cake-cookies-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/russian-tea-cake-cookies-recipe/">Russian Tea Cake Cookies Recipe</a></h2>
<div class="bar">
<a href="https://www.foodfanatic.com/recipes/russian-tea-cake-cookies-recipe/embed/"><i class="fa fa-share"></i> Embed</a>
</div>
<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 cup Blanched Sliced Almonds</li>
<li>1 cup Unsalted Butter, Softened</li>
<li>1/2 cup Powdered Sugar, Plus more for sprinkling</li>
<li>2 tablespoons <a href="https://www.foodfanatic.com/recipes/apple-ginger-orange-marmalade-recipe/">Orange Marmalade</a>
</li>
<li>2 cups All-Purpose Flour</li>
<li>3/4 teaspoon Salt</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 350°F.</li>
<li>
In a food processor or blender, pulse the almonds until they are in small, coarse pieces.</li>
<li>
Beat the butter with the powdered sugar until light yellow and creamy. Beat in the marmalade.</li>
<li>
Add the flour and salt, stirring until there are no dry spots left.</li>
<li>
Fold in the almonds until all the pieces are mixed in well.</li>
<li>
Form the dough into 1” balls and space them 1” apart on a baking sheet. Bake at 350°F for 11-14 minutes, or until the bottoms are just barely beginning to brown.</li>
<li>
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with powdered sugar immediately and allow to cool.</li>
</ol>
</div>
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Julie Gricetag:www.foodfanatic.com,2005:Post/13432014-11-23T14:00:00-05:002022-12-11T22:28:59-05:00Apple Butter Glazed Sweet Potatoes<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Apple Butter Glazed Sweet Potatoes Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/apple-butter-glazed-sweet-potatoes-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/apple-butter-glazed-sweet-potatoes-recipe/">Apple Butter Glazed Sweet Potatoes Recipe</a></h2>
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<a href="https://www.foodfanatic.com/recipes/apple-butter-glazed-sweet-potatoes-recipe/embed/"><i class="fa fa-share"></i> Embed</a>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 tablespoons Unsalted Butter</li>
<li>1/2 cup Brown Sugar</li>
<li>1/4 cup <a href="https://www.foodfanatic.com/recipes/apple-butter-recipe/">Apple Butter</a>
</li>
<li>1/2 teaspoon Salt</li>
<li>2 pounds Sweet Potato, Peeled and cut into 2 inch by 1/4 inch batons</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 375°F.</li>
<li>
Heat the butter, brown sugar, apple butter and salt in an oven-safe saucepan or Dutch oven over low heat, stirring just until the butter is melted and the liquid begins to bubble.</li>
<li>
Add the sweet potatoes and toss just until all the veggies are coated with the apple butter mixture.</li>
<li>
Cover with aluminum foil and bake at 375°F for 35-40 minutes, or until the sweet potatoes are tender. Serve warm.</li>
</ol>
</div>
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Julie Gricetag:www.foodfanatic.com,2005:Post/13342014-11-19T14:00:00-05:002023-12-26T17:55:38-05:00Apple Hand Pies<div class="row-fluid">
<div class="span12">
<div class="clearfix recipe_card">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Apple Hand Pies Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/apple-hand-pies-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/apple-hand-pies-recipe/">Apple Hand Pies Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Crust:</b>
<ul class="ingredients">
<li>2 cups All-Purpose Flour</li>
<li>1 cup Unsalted Butter, Cold</li>
<li>1 tablespoon Granulated Sugar</li>
<li>1 teaspoon Salt</li>
<li>6 tablespoons Water, Cold</li>
</ul>
<b>For the Filling:</b>
<ul class="ingredients">
<li>6 cups Apple, Peeled and chopped, a mix of sweet and tart is best</li>
<li>1/4 cup Brown Sugar</li>
<li>1/4 cup Granulated Sugar</li>
<li>1 tablespoon Cornstarch</li>
<li>1/2 cup Maraschino Cherry, Drained</li>
<li>2 tablespoons <a href="https://www.foodfanatic.com/recipes/apple-butter-recipe/">Apple Butter</a>
</li>
<li>1/4 teaspoon Salt</li>
</ul>
<b>For the Assembly:</b>
<ul class="ingredients">
<li>1 Egg, Beaten</li>
<li>1/4 cup Turbinado Sugar</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Pulse the flour, butter, sugar and salt together in a food processor until the pieces of butter are the size of small pebbles. If you don’t have a food processor, you can also use a pastry cutter or two knives to work the butter into the dough.</li>
<li>
Work in the water, one tablespoon at a time, until there are no dry spots left and the dough sticks together. You may not need all of the water.</li>
<li>
Divide the dough into two equal-sized pieces. Pat each one into a 3/4”-thick disk, and wrap in plastic wrap. Chill for at least 20 minutes.</li>
<li>
Meanwhile, preheat the oven to 375°F.</li>
<li>
Sauté the apples in the brown sugar over medium-low heat. Cook, stirring often, until the apples are tender.</li>
<li>
Whisk the granulated sugar and cornstarch together in a small bowl, then stir the sugar and the remaining filling ingredients into the apples. Cook, stirring occasionally, until most of the liquid is evaporated, about 5-6 minutes. Remove from the heat.</li>
<li>
Roll one disk of the pie dough to a 1/8” thickness. Cut the dough into the size and shape you would like your hand pies to be. Three-inch pies are typically a good size. Circles or squares work well, or you can use a cookie cutter. When choosing a shape, make sure not to choose anything with sharp corners or small appendages (snowflake cookie cutters, I’m looking at you), as they will be difficult to fill.</li>
<li>
Spoon 1 1/2 - 2 teaspoons of filling into the center of a cut pie piece, leaving ¼” border at the edges. The exact amount of filling you need will vary depending on the size and shape of your pies.</li>
<li>
Brush the edge of the pie with a little beaten egg, and cover with another piece of crust. Use a fork to seal and crimp the edges closed. Repeat with the remaining dough (keep one of the disks in the refrigerator until you are ready to use it so that the dough doesn’t get too soft) and filling.</li>
<li>
Arrange the pies on a greased cookie sheet. Brush the tops with beaten egg and sprinkle with the raw sugar.</li>
<li>
Bake at 375°F for 15-20 minutes, or until the pies are golden-brown.</li>
</ol>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>You may have some extra filling left. Use it to make more hand pies within a week, or spoon it over pancakes, waffles, oatmeal or ice cream.</li></ul>
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Julie Grice