Kosher Pickles

Based on the recipe found here.

KOSHER PICKLES

I gallon cucumbers
1/3 c. dried, minced onion
6 cloves of garlic
6 bunches fresh dill
1/2 Tbsp. mustard seed
1 1/2 qts. water
2 c. apple cider vinegar
1/2 c. canning salt

Slice cucumbers lengthwise into quarters; add to sterilized jars along with the dill.

Boil liquids and seasonings to dissolve the salt then cool. Pour over pickles and let sit on counter for three days shaking or turning them occasionally.

Refrigerate. They keep up to a year. Do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.

Raspberry Sherbet

Based on the recipe found here.

RASPBERRY SHERBET

3 c. frozen or fresh raspberries
2 c. whipping cream
1 c. sugar
1 tsp. lemon juice

Place raspberries, sugar, and cream in a blender. Puree until smooth. Pour in lemon juice. Puree for just another 30 seconds or so. Pour the mixture into the ice cream maker, following manufacturer's instructions until it is properly frozen. Freeze in airtight container.

Chocolate Granola

Based on the recipe found here.

CHOCOLATE GRANOLA

3 c. rolled oats

1 1/4 c. sliced raw almonds

3/4 c. unsweetened coconut flakes

1/2 c. cocoa powder

1/4 tsp. salt

1/2 c. turbinado sugar

2/3 c. melted coconut oil (measured in liquid form)

1/3 c. maple syrup

1 tsp. vanilla

1 1/2 c. chocolate chips

sea salt for finishing

Toss the oats, almonds, coconut, cocoa, salt, and 1/3 cup of the sugar in a large bowl. Whisk the melted coconut oil, maple syrup, and vanilla together. Set aside. Pour the liquids over the dry ingredients and stir to combine. Spread the granola into two large jelly roll pans in an even layer.

Bake at 250 F for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed. After 50 minutes, sprinkle the chocolate chips over the top of the granola, return to the oven for 5-10 minutes until chocolate chips are very soft. Sprinkle with the remaining turbinado sugar and coarse sea salt to taste. The added sugar and salt should stick the outside of the chocolate chips.

Let the granola stand for 1-2 hours. Gently scoop the granola into jars or an airtight container for storing.

Sweet Potato Chicken Poppers

Based on the recipe found here.

SWEET POTATO CHICKEN POPPERS
1 lb ground chicken/turkey
2 c. sweet potato, finely grated
2 Tbsp. coconut oil
2 Tbsp. coconut flour
2-3 sprigs green onion, chopped fine
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika or chili powder

Line a baking sheet with parchment paper lightly greased with oil. Combine all of the ingredients in a large mixing bowl and thoroughly mix. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet.

Bake 400 F for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through. Allow to cool and serve with your favorite sauce (guacamole, ketchup, mustard, etc).

English Toffee

Based on the recipe found here.

ENGLISH TOFFEE

1 c. butter

1 c. sugar

1/4 c. water

1/2 tsp. salt

1/2 c. chocolate chips (3 baking squares)

1 c. pecans, coarsely chopped

1. In heavy saucepan, combine butter, sugar, water, and salt. Cook until toffee is the color of peanut butter using a wooden spoon to stir often.
2. Immediately pour into ungreased 13"x9" pan. Sprinkle chocolate chips on hot toffee and spread or if using chocolate squares, melt chocolate over hot, but not boiling water and spread over toffee. Sprinkle with nuts, pressing them into chocolate.
3. Let stand 2-3 hours or chill 30 minutes. Break into bite-size pieces.

Honey Butter Ambrosia

Based on the recipe found here.

HONEY BUTTER AMBROSIA
1 cup sugar
1 cup heavy cream
1 cup honey
3/4 lb (3 sticks) butter, softened
1 tsp vanilla extract

Combine the sugar, cream, and honey in a saucepan, then place over medium-high heat on your stovetop. Cook the mixture, stirring regularly, until it comes to a boil. Boil for 1 minute, then remove from heat.

Place the softened butter in your blender or food processor. Pour the hot sugar and cream mixture over the butter, then blend or pulse until well-mixed. Add the vanilla extract, then blend again. Pour the finished honey butter spread into airtight containers (the amount fills two pint-sized mason jars plus one half-pint jar almost exactly.)

Keep refrigerated. The honey butter will stay fresh in the fridge for about 6 weeks, or a few months if stored in the freezer.

English Muffin Toasting Bread

Based on the recipe found here.

ENGLISH MUFFIN TOASTING BREAD
5 1/2 cups warm water
3 packages RAPID RISE yeast
2 Tbsp. salt
3 Tbsp. sugar
11 c. flour (either all-purpose or bread flour)
melted butter

Mix all ingredients together, then spoon into (4) well-greased loaf pans. Let rise in pans until dough reaches the top of the pans. Don't overfill or let rise more or they will overflow the pans. Bake at 350 for 45 minutes or until golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.