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Sailaway Gourmet

November 2, 2017

As always, the holidays have come up fast.  And again, I am away from home

helping with the hurricane crisis in Texas. I’m not sure if my holidays are going too much fun this year, but I can’t complain knowing what all the hurricanes have done to families here, in Florida and especially to those in Puerto Rico and the islands that were so severely hit. I am so heartened to see the outpouring of generosity with donations and aide that the people in our country have given to help.
So keeping family and friends in my heart during this season of giving, I have collected a few of their holiday recipes to share here. So no more babbling, here are some of their favorites. Enjoy your holidays and try to do a little extra for those in need this year.

Sue’s Favorite Cranberry-Orange Relish
1 bag (12 oz.) of cranberries
1/2 cup of sugar
1-1/2 cups of boiling water
1 pkg. (8oz.) of Jello – any red flavor
1/2 tsp. of cinnamon
1-1/2 cups of cold water
1 can (11oz.) mandarin orange segments, drained

Place the cranberries in a food processor, cover and process until finely chopped. Place in a medium bowl and add sugar. Mix well and set aside.
Stir boiling water into Jello and cinnamon in a large bowl at least 2 minutes until dissolved. Stir in cold water and refrigerate 1-1/4 hours or until thickened.
Stir in cranberry mixture and oranges. Coat a jello mold with cooking spray, pour jello mixture into it and refrigerate 4 hours or until firm.

Janet’s Apple Pie
2/3 cup of sugar
2 Tb. of flour
3/4 tsp. of cinnamon
6-8 cups of apples (Mix Empires & Cortland’s for a good flavor)
9” deep piecrust
3/4 cup of flour
1/3 cup of sugar
6 Tb. of butter
Preheat oven to 400°.  Peel, core and slice apples. Combine the first 3 ingredients, stir into apples, and place into the pie shell. Combine the remaining flour and sugar in a bowl. Cut in the butter until mixture is crumbly. Sprinkle over apples. Bake for 45-50 minutes. If you have a pie ring, use it towards the end of baking so the outer rim of the piecrust doesn’t burn.

 

 

Cinnamon Pecan Twists
1/4 cup of light brown sugar
1/4 cup of pecan pieces
1/2 tsp. of ground cinnamon
1 (9 1/4 by 10-inch) sheet puff pastry, thawed
(about 9 ounces)
1 large egg, beaten

Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold the pastry and brush with the egg. Spread the sugar mixture over the pastry. Cut in half and then cut each half into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.
Preheat oven to 400°. Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack. Makes about 16 twists.

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