Beardy

Author: Beardy

  • Cranberry Egg Nog (Spizzerinctum)

    Cranberry Egg Nog (Spizzerinctum)

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    Cranberry Egg Nog (Spizzerinctum)

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    A festive beverage recipe from the 1955 Michigan Consolidated Gas Company “Christmas Greetings” cook book.

    Not what we would think of as Eggnog. More like a German egg punch (Eierpunsch) and an Orange Julius. The eggs beaten to ribbon stage added lightness. The recipe suggested serving over cracked ice.

    I imagine wine or spirits could be added. Seltzer, lemon-lime soda, or Ginger ale would also be good.

    • Author: Beardy

    Ingredients

    • 2 eggs
    • 1/2 cup sugar
    • 1/8 teaspoon salt
    • 2 cups cranberry juice
    • 1 1/2 cups orange juice
    • 1/3 cup lemon juice

    Instructions

    1. Beat eggs, sugar, and salt until thick and lemon colored.
    2. Add fruit juices, blend well.
    3. Pour over cracked ice.

    Notes

    • Spizzerinctum means zest for life, pep, vim and vigor.
    • I used raw eggs. If using raw eggs is a concern, you can use pasteurized shell eggs or liquid whole eggs and they should work fine.
  • Stuffed Peppers

    Stuffed Peppers

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    Stuffed Peppers

    red stuffed pepper with a lettuce salad, cherry tomatoes, and pumpernickel toast
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    • Author: Beardy

    Ingredients

    Tomato Sauce

    • 1 15 ounce can diced tomatoes
    • 1/4 cup ketchup
    • 1 tablespoon Italian herbs
    • 1 tablespoon Worcestershire sauce

    The Peppers

    • 6 bell peppers, any color

    The Filling

    • 1 medium yellow onion, chopped fine
    • 1/2 pound cremini or white mushrooms, chopped fine
    • 3 cloves garlic, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon ground thyme
    • 1/2 cup cashew cream
    • 1 15 ounce can White, Great Northern, or Pinto beans, drained and rinsed
    • 1 cup cooked brown rice

    Instructions

    Prepare the Tomato Sauce

    1. In a small, non-reactive saucepan combine the tomatoes, ketchup, Italian herbs, and Worcestershire sauce.
    2. Simmer over medium heat stirring often with a wooden spoon.
    3. Crush the tomatoes using the back of the spoon.
    4. Cook until bubbling and remove from heat.
    5. Reserve 3/4 cup of sauce for topping the stuffed peppers.

    Prepare the Peppers

    1. Begin by cutting a thin slice from the stem end of each pepper to remove the top.
    2. Remove seeds and membranes.
    3. If necessary, cut a thin slice from the bottom of each pepper so they stand up straight.
    4. Reserve the trimmed bell pepper ends, discard the stems.

    Prepare the Filling

    1. Finely chop the onion, mushrooms, and bell pepper ends.
    2. Heat the olive oil in a large skillet over medium-high heat until the oil shimmers.
    3. Reduce the heat to medium and add the onion, mushroom, pepper, garlic, and salt.
    4. Cook until soft and golden, about 15 minutes, add a bit of water to the skillet if the mixture becomes too dry.
    5. Off heat stir in the pepper and thyme.
    6. Add the cashew cream, beans, and rice. Gently stir until combined.

    Assemble and Bake

    1. Preheat the oven to 400 degrees Farenheight.
    2. Place the peppers in an ungreased baking dish just large enough to hold them upright.
    3. Generously fill the peppers. You should have enough filling to give each pepper a slightly domed top.
    4. Spoon 2 tablespoons of the reserved tomato sauce over the top of each pepper.
    5. Add 2 tablespoons of water to the baking dish and bake for 30 minutes for a tender-crisp pepper and up to 45 minutes for a soft pepper.

  • Cauliflower Casserole

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    Cauliflower Casserole

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    • Author: Beardy

    Ingredients

    Cauliflower

    • 1 large head cauliflower, cored and cut into 1/2 to 3/4″ cubes
    • 1/4 cup water
    • 1/4 teaspoon salt

    Cashew Cream Mixture

    • Juice of one lemon (reserve 1 tablespoon to make cashew cream)
    • 1/2 cup cashew cream
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon dijon mustard
    • 2 cloves garlic, minced
    • Pinch cayenne pepper

    Everything Else

    • 1 10 ounce box chopped, frozen spinach
    • 1 cup ham, diced small
    • 1 cup shredded cheese (reserve 1/4 cup for topping)
    • 2 green onions, thinly sliced (reserve greens for garnish)

    Instructions

    Prepare Cauliflower

    1. Place cauliflower in a large, microwave-safe bowl, add water, cover loosely, and cook until tender.
    2. Remove from the microwave and toss with salt.

    Prepare Cashew Cream Mixture

    1. In a bowl combine salt, black pepper, cashew cream, mustard, garlic, lemon juice, cayenne pepper.

    Final Assembly

    1. Heat spinach according to package directions.
    2. Place spinach into a fine mesh strainer and press out excess liquid with the back of a large spoon. Take care, the spinach will be hot.
    3. Into the large bowl of cauliflower add the cashew cream mixture, spinach, ham, cheese, and green onions. Gently combine.
    4. Transfer the cauliflower mixture to a greased, 1.5 quart baking dish. Top with reserved cheese.
    5. Bake for 15 minutes.
    6. Remove the casserole from the oven and rest for 10 minutes.
    7. Garnish with the reserved onion greens and serve.

  • Cashew Cream

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    Cashew Cream

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    This recipe makes more than you will need for my Cauliflower Casserole. Use the leftover cream as a savory spread on toast.

    • Author: Beardy

    Ingredients

    • 2 cups boiling water
    • 1 cup roasted cashews, unsalted
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon lemon juice
    • 1/4 teaspoon table salt
    • 1/4 cup water

    Instructions

    1. Place cashews in a heatproof vessel and cover with boiling water. Allow to soak for 30 minutes.
    2. Drain cashews and place in a blender or food processor with a blade along with vinegar, lemon juice, salt, and 1/4 cup water.
    3. Blend until smooth.

  • Butternut Squash Lasagna

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    Butternut Squash Lasagna

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    • Author: Beardy

    Ingredients

    Butternut Squash Filling

    • 1 large butternut squash, peeled, seeded, and cubed
    • 1/4 cup water
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground nutmeg

    Onion and Mushroom Filling

    • 1 tablespoon olive oil
    • 1 large yellow onion, peeled, quartered, and sliced
    • 8 ounces cremini or white mushrooms, sliced
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper
    • 1/4 teaspoon ground thyme

    Ricotta Cheese Filling

    • 16 ounces ricotta cheese
    • 1 large egg

    Tomato Sauce

    • 28 ounce can crushed tomatoes
    • 14.5 ounce can petite diced tomatoes
    • 1/4 teaspoon salt
    • 2 tablespoons dried Italian herbs

    Pasta

    • 9 uncooked no-boil lasagna noodles

    Cheese

    • 2 cups shredded cheese
    • 3 tablespoons Parmesan cheese

    Instructions

    Squash Filling

    1. Place cubed squash in microwave safe vessel, add water, cover loosely, and cook until tender.
    2. Remove from microwave and add salt and nutmeg.
    3. Mash squash with a potato masher until mostly smooth.

    Onion and Mushroom Filling

    1. Quarter the onion pole to pole and slice quarters into 1/8 inch quarter moons.
    2. Heat olive oil in large skillet over medium-high heat.
    3. Add onions, mushrooms, and salt.
    4. Reduce heat to medium-low.
    5. Cook, stirring often, until tender and golden (about 15 minutes).
    6. Off heat add pepper and thyme.
    7. Place into a heat proof dish.

    Ricotta Cheese Filling

    1. In a bowl mix ricotta cheese and egg until smooth.

    Tomato Sauce

    1. In the same skillet used for the onions and mushrooms add the tomotoes, salt, and Italian herbs.
    2. Simmer over medium heat until warmed through.
    3. Preheat oven to 400 degrees.

    Assemble

    1. Coat a 9×11 baking dish with olive oil or cooking spray.
    2. Spread ½ cup tomato sauce in the bottom of the baking dish.
    3. Top with three lasagna noodles.
    4. Spread half of the butternut squash filling over the noodles.
    5. Evenly distribute half of the onion and mushroom filling over the squash.
    6. Spread half of the ricotta filling over the squash, onions, and mushrooms.
    7. Top with 1 cup tomato sauce.
    8. Sprinkle over 2/3 cup shredded cheese.
    9. Repeat for the second layer.
    10. Top with the remaining noodles.
    11. Spread remaining tomato sauce evenly over noodles to cover
    12. Cover dish with foil.
    13. Bake until hot and bubbling, about 45 minutes.
    14. Remove foil, top with the remaining cheese and 3 tablespoons Parmesan and bake, uncovered, until the cheese is melted, around 10 minutes.
    15. Cool for 15 to 20 minutes before slicing and serving.
  • Beardy’s Christmas Jam

    Beardy’s Christmas Jam

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    Beardy’s Christmas Jam

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    • Author: Beardy
    • Yield: 10 to 12 8 ounce jars

    Ingredients

    • 24 ounces fresh cranberries, whole
    • 1 pound apples (about 3), peeled, small dice
    • 2 pounds sliced frozen strawberries
    • 1 pound organic navel oranges (about 3), pureed
    • 1 cup water
    • 1⅓ cups sugar
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground allspice
    • ⅛ teaspoon ground cardamom
    • ½ cup pecans, chopped fine, toasted
    • 1 teaspoon vanilla

    Instructions

    • Wash and dry oranges
    • Cut unpeeled oranges in half and quarter the halves
    • Puree oranges in a blender until just smooth and no chunks remain
    • In an enameled Dutch oven combine cranberries, apples, strawberries, orange puree, water, sugar, and salt
    • Boil over medium-high heat stirring frequently using a wooden spoon
    • When fruit softens and cranberries start to pop mash with potato masher

    • Stir in cinnamon, cloves, allspice, and cardamom
    • Continue boiling until thickened and uniformly red, mixture should cling to spoon
    • Take off heat, stir in pecans and vanilla

  • Orange Slice Cake

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    Orange Slice Cake

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    Ingredients

    • 1 pound orange slice candy, chopped
    • 8 ounces pitted dates, chopped
    • 1 cup pecans or walnuts, toasted and chopped
    • 3 ½ cups sifted all purpose flour, divided
    • 1 cup butter
    • 2 cups sugar
    • 4 eggs
    • ½ cup buttermilk
    • 1 teaspoon baking soda
    • 5 ounces shredded coconut
    • 2 cups confectioner’s sugar
    • 1 cup orange juice

    Instructions

    • Preheat the oven to 250° F
    • In a large bowl combine candy, dates, nuts, and ½ cup flour, set aside
    • In another large bowl cream the butter and sugar
    • Add eggs one at a time, mixing well after each addition
    • Add buttermilk, baking soda, coconut, and remaining flour
    • Combine the candy mixture and the creamed mixture, mix together using clean hands or a large wooden spoon
    • Spoon the batter into a greased and floured tube pan
    • Bake for 2 ½ to 3 hours
    • A few minutes before cake is done whisk together confectioner’s sugar and orange juice
    • Pour sugar and juice mixture over hot cake
    • Leave cake in tube pan until thoroughly cooled
  • Sugar Plum Fruitcake

    Sugar Plum Fruitcake

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    Sugar Plum Fruitcake

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    Grandma made this fruitcake every Christmas. It’s amazing stuff. Not at all like the treacly sweet cakes available in stores.

    • Author: Doris DuPre

    Ingredients

    • 2 cups Oregon brand red tart cherries, well drained and checked for pits
    • 1 cup maraschino liqueur
    • 3 cups pitted dates, halved
    • 1 cup dried apricots, sliced thin
    • 1 cup dried prunes, sliced thin
    • 1 unpeeled medium orange, ground
    • ¼ cup sherry, port, rum, brandy, or sweet wine
    • 5 cups walnuts or pecans, left whole, toasted
    • 2 cups sifted all-purpose flour
    • 1½ cups sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground allspice
    • 6 eggs
    • Cheesecloth
    • Sweet wine

    Instructions

    • Bring the liqueur to a simmer, take off heat, and stir in the cherries
    • Cover and allow to cool overnight
    • The next day drain the cherries well and pat dry with a tea towel before using
    • Put cherries, dates, apricots, prunes, ground orange, and alcohol into a large mixing bowl, stir until combined
    • Cover and let stand overnight, stir occasionally
    • The next day add the nuts and stir until combined
    • In another bowl whisk together flour, sugar, baking powder, salt, cinnamon, and allspice
    • Pour flour mixture over fruit mixture and stir with a large wooden spoon until combined
    • Beat eggs to ribbon stage, pour over mixture and mix with clean hands or a large wooden spoon
    • Grease 2 9½ by 5½ metal loaf pans
    • Divide the batter between the pans, press lightly into corners
    • Bake at 300 degrees for 1¾ to 2 hours
    • Allow to cool and remove from pans
    • Soak several layers of cheesecloth in wine and wrap each loaf individually
    • Place loaves in a covered container or large zipper bag and store in the refrigerator for at least three days
    • Best if allowed to return to room temperature before eating

    Notes

    Grandma says the loaves freeze well if left wrapped in the cheesecloth and placed in a zipper bag. She also mentions this recipe will fill five smaller loaf pans but doesn’t mention size or baking time.

  • Russian Tea

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    Russian Tea

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    • Author: Doris DuPre

    Ingredients

    • 1 3 ounce box apricot Jell-O
    • 2 cups orange Tang drink mix
    • 1 cup unsweetened instant Nestea
    • 1/2 cup sweetened lemonade mix
    • 1/2 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon dry lemon peel

    Instructions

    • Whisk together ingredients until well combined
    • Store mix in an air-tight container until ready to serve
    • To serve measure 2 to 4 teaspoons into a cup
    • Add 8 ounces hot water and stir to dissolve mix
    • Additional sugar may be added to taste
  • Raisin Water Cake

    Raisin Water Cake

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    Raisin Water Cake with Boiled Frosting

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    Grandma made this cake for snacking and birthdays. For a while it was my cousin T’s favorite birthday cake. This cake is good with or without frosting.

    • Author: Doris DuPre

    Ingredients

    Cake

    • 2 cups raisins
    • 2 cups water
    • 2 teaspoons baking soda
    • 3 cups all purpose flour, sifted
    • 1/4 teaspoon salt
    • 2 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 1/2 teaspoon cloves
    • 2 eggs
    • 2 cups sugar
    • 1 cup vegetable oil
    • 1 teaspoon vanilla
    • 1/2 cup chopped nuts

    Frosting

    • 1 3/4 cups sugar
    • 3/4 cup sour cream
    • 1 teaspoon light corn syrup
    • 1 teaspoon vanilla

    Instructions

    Cake

    • Preheat oven to 325º Fahrenheit
    • Grease and flour a 13 by 9 inch cake pan
    • Put raisins and water in a saucepan and boil for 3 minutes
    • Drain raisins and reserve 1 1/4 cups cooking liquid and allow to cool
    • In a large mixing bowl sift together baking soda, flour, salt, cinnamon, nutmeg, and cloves
    • In another bowl whisk together raisin water, eggs, sugar, oil, and vanilla
    • Pour wet ingredients over dry and mix together using a rubber spatula
    • Gently fold in raisins and nuts
    • Pour cake batter into prepared cake pan
    • Bake on center rack for 40 to 60 minutes, remove from oven when a toothpick inserted into the center of the cake comes out clean
    • Allow to cool completely before frosting

    Frosting

    • In saucepan combine sugar, sour cream, and light corn syrup
    • Boil until a candy thermometer reads 234º (soft ball stage)
    • Remove from stove and allow to cool completely
    • Once cool add vanilla and beat with a hand mixer until the frosting is a thick and spreadable consistency