Homemade Rainbow Sherbet!

My kids were recently complaining that they haven't been able to get rainbow sherbet in a long time.  With all the artificial flavors and colors, and the expense of going to Baskin Robbins for a scoop, it's not high on my list of priorities, dessert-wise.  I decided to attempt to make them some, and it worked perfectly.

Sherbet is actually not that bad for you. It's made with fruit juice and has the added benefit of added calcium from a little milk, which makes it much lower in fat than ice cream. I used natural colors to make it more of a rainbow. Because citrus is in season currently, I made lemon, lime, and orange sherbets from freshly squeezed fruit, but in the summer I could totally see myself making the classic raspberry, pineapple, and orange version instead.  If you are to make just one flavor, the lime is my top choice.

This was a super simple venture, and easy to substitute other flavors as desired. Don't worry when the mixture looks curdled! It turns into a soft, delicious treat once frozen. Each version makes about one quart, so even making one flavor would be fine if you're not serving a crowd. I spooned some of the extra sherbet into popsicle molds for a treat later on.

Orange Sherbet

1 3/4 cups freshly squeezed orange juice
3/4 cup sugar
1/2 tbsp gelatin
1/2 cup milk
Natural orange coloring, optional

Stir together the sugar and gelatin in a saucepan. Add the orange juice and heat, stirring, just until the sugar dissolves. Remove from heat and stir in the milk and coloring, if using (it will look curdled). Refrigerate until slightly chilled, about one-two hours, and then freeze in an ice cream maker.

Spoon into a large bowl, smoothing it onto one side, leaving room for the other two flavors alongside. Snap a tight fitting lid on and freeze until firm.

Lemon/Lime Sherbet

1 1/2 cups water
1/2 tbsp gelatin
3/4 cup sugar
1/3 cup freshly squeezed lemon or lime juice
1/2 cup milk
1/2 tsp zest
Natural coloring, if desired

Stir together the sugar and gelatin in a saucepan. Add the water and heat, stirring, until the sugar dissolves. Remove from heat and stir in the milk, juice, zest, and coloring, if desired (mixture will look curdled). Chill slightly, then freeze in an ice cream maker.

Spoon one flavor alongside the orange sherbet, snap the lid back on, and freeze until firm. Repeat with last flavor. Freeze until firm before scooping into bowls.

*For raspberry sherbet, strain frozen berries to remove seeds. Follow the recipe for orange sherbet, using raspberry purée instead of orange juice. For pineapple sherbet, use pineapple juice instead of orange. 

*If you chill the mixture overnight before freezing, it will set up like really soft, curdled jello.  No worries, heat it up for about 30 seconds in the microwave (not much, just to slightly melt it a bit), stir, and freeze as directed.

An Interesting Twist on an Old Favorite!

Last night, as I was preparing dinner, I was trying to come up with a fruit to serve alongside. The bananas were still green, the kiwis hard, I only had one orange, and it was quickly apparent that I would be resorting to frozen or canned fruit. I decided to make a healthy cobbler that could serve as dessert and double as breakfast the next morning!

A few months ago I signed up for a winter CSA share, and in this week's box I received a handful of rhubarb. It's not enough to do much with, so I chopped it up and combined it with blueberries (a suggestion from a friend), and a few canned peach slices. I used a little more sugar than I would normally because of the tartness of the rhubarb, but this recipe is whole grain and still super healthy compared to most! You could even try an oatmeal crisp topping instead of the biscuits to change things up!

Blueberry, Rhubarb, & Peach Cobbler
2 cups chopped rhubarb
3 cups blueberries, frozen or fresh
1 sliced, peeled peach (fresh, frozen, or canned)
1/2 cup packed brown sugar
2 tbsp granulated sugar
3 tbsp corn starch
nutmeg, cinnamon
1 tbsp lemon juice
1 tbsp butter
2 cups white whole wheat flour, or whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 cup chilled, unsalted butter
2 tbsp brown sugar
2/3 cup milk
turbinado or sanding sugar, optional

Preheat oven to 350 degrees. Lightly grease a 9" square baking pan. Place the blueberries and rhubarb directly in the prepared pan. Sprinkle with lemon juice. Add 1/2 cup brown sugar, 2 tbsp sugar, and corn starch; toss lightly to combine. Sprinkle lightly with cinnamon and nutmeg.

Dot with little pieces of the 1 tbsp butter. Arrange the peach slices over the top. Set aside.

For the biscuit topping, stir together the flour, baking powder, salt, remaining brown sugar, and nutmeg in a large bowl. Cut in the butter. Stir in the milk, adding a few more drops if necessary, until dough clings and a few crumbs remain. Turn out and knead lightly to combine thoroughly.

Pat into a 1/2 inch thick rectangle and cut into squares. Arrange over the fruit. If desired, sprinkle turbinado sugar lightly over the tops of the biscuits.

Bake 40-50 minutes, or until fruit is bubbly and the topping is browned. (Pick up a biscuit a little to check and make sure it's not doughy underneath.) Serve warm with whipped cream, vanilla ice cream, or yogurt.

Snowman Marshmallows!

By now it's not much of a secret that I make my own marshmallows. I've made several flavors to date, and each one has something unique to offer. I always fall back on vanilla, though. It's easy, fool-proof (especially considering it's candy, which can often be iffy), and extremely versatile. I use my basic recipe for homemade marshmallow fondant (the stuff to cover cakes with and sculpt decorations out of), reduce the gelatin for a less stiff marshmallow icing for cupcakes, make crispy rice treats, and so on.

This Friday is my son's first grade Christmas party. Each student in his class is supposed to bring 22 small items in lieu of a gift exchange. The child puts one thing in the stockings his teacher has supplied, and all kids end up with a full sack of goodies. I wanted to be able to use my trusty new kitchen license, and to give the kids something familiar but also new that they probably haven't tried before. I made marshmallows. I figure everyone likes vanilla, and since Peeps are so insanely popular with children (and adults)...well, I'd make something festive out of the mallow. I used a round ornament cutter (the snowman one mangled the sticky candy), dipped it in powdered sugar between "cuts," and produced 22 little snow balls. I have some food color pens, Food Writers, that are like markers but made with food coloring. I used those to draw on carrot noses, coal for the eyes and mouths, and a little hint of color for the hats. I think they're cute, and they taste so good too! Of course, my son promptly said that, yes, they do look like snowmen, but they could also pass as jack o'lanterns. Hmm...oh well!

My Thanksgiving Story

I was hoping to have more time to write recipe posts, especially with all the cooking I do for Thanksgiving, but with special orders and my own family visiting from out of town, I fell behind.


I spent the day before Thanksgiving baking pies like a mad woman, and also various breads, rolls, and breakfast treats for my customers' visiting family members. Thanksgiving day I was a little stressed out about the turkey and didn't get it in the oven until almost 10:00. Now, if you know me you'll know my story from last year (we ended up with a 54 lb bird...ahhh!), but this year the local guy who raises one for me made sure to set aside a hen (as opposed to the notoriously large toms), so I estimated its weight at about 27-30 lbs. Still pretty dang big! I hadn't been too worried about it, but when I placed it in my roasting pan...well, it didn't fit. I tried to rig foil to catch any drippings from the extended legs, but ended up setting off the smoke alarm and filling my house with a rather uninviting smell as the legs dripped steadily onto the bottom of the oven (not the intended makeshift foil pan). So, I had to take the whole thing out of the oven, wait for my sweet step dad to deliver a slightly larger pan and then transfer the awkwardly heavy bird into the oven again. By this time I was certain we wouldn't be eating until 5 or 6:00.


Maybe because I never stuff my birds, and maybe because of the freshness (it had been sacrificed the day before), it was looking pretty toasty about 2:00. When I went to baste it (every half hour), I thought I should check and see where it was at. The thermometer steadily climbed past 180 degrees! Ahhh! I switched off the oven and let it sit, a little worried it might be dry or overcooked by the time my guests arrived and we were able to carve it. Homegrown birds are more fatty than store-bought varieties, and I always soak it in cold water (with a little kosher salt in it) from the time we receive it until it goes in the roasting pan, to help with any potential "wild" flavors. When my dad carved the bird an hour and a half later it was still steaming hot, and was moist and succulent, creating a fabulous pan of drippings for our traditional Madeira gravy. My brother-in-law, a vegetarian, couldn't resist the delicious gravy (I did make some rather blob-like vegetarian mushroom gravy for those who don't eat meat...), and ended up having a small piece of turkey as well. Hey, if there's ever a time to eat a sustainably raised turkey who had a very happy life, my Thanksgiving table is the place!!


Turkey story aside, we can move on to the most important course...dessert! I baked several pies for our family this year (along with the special orders for other people). We had classic Pumpkin Pie, Double Crust Apple Pie, Dark Chocolate Cream Pie, and Maple Bourbon Pecan Pie. All of the pies were fabulous, but it was the pecan one that vanished first. The following recipe is adapted from Martha Stewart, and is guaranteed to be gobbled up in a hurry!

Maple Bourbon Pecan Pie

1 9" unbaked pie crust
1 cup sugar
4 tbsp unsalted butter, melted
4 eggs
1 cup plus 2 tbsp dark corn syrup
1/2 cup pure maple syrup (grade B if possible)
2 tbsp bourbon
1 tsp vanilla
approximately 2 cups pecan halves
1 egg yolk

Place the rolled out pie crust in a 9" pan and crimp the edges. Place in the freezer as you prepare the rest of the ingredients.

Heat the oven to 400 degrees.

Whisk together the sugar, butter, eggs, corn syrup, maple syrup, bourbon, and vanilla. Lightly stir in 3/4-1 cup pecan halves. Pour into the chilled crust.

Arrange the remaining pecan halves over the top of the pie. Whisk the egg yolk lightly, adding a few drops of milk, if desired. Using a pastry brush, paint it over the exposed pastry. Carefully transfer the pie to the heated oven and bake for 15 minutes. Reduce temperature to 350 degrees and bake about 1 hour. It will still look runny but will set up as it cools. Place on a wire rack to cool completely.

Apple "Pie"

With apples in season, I've been itching to make an apple pie. I haven't had the time, and I have been trying to exert some self control to not consume something so rich with all the baking I've been doing for special orders and my CSB. For a quick fix, I cooked some apple, topped it with healthy frozen yogurt, and a drizzle of caramel. Yum! Only the boys missed the crust....

Pretend Apple Pie Ala Mode

1 apple, peeled and chopped or thinly sliced

cinnamon

frozen vanilla yogurt or ice cream

Caramel Sauce

Place the apple pieces in a microwave safe dish. Sprinkle with cinnamon and add a few drops of water. Microwave on high about one minute, or until the pieces are softened. Divide between four sundae cups. Top with a scoop of fro-yo or ice cream and a drizzle of warmed caramel sauce. Enjoy!

Warm, Tingly Brownies

A few weeks ago I realized it had been at least a year, maybe longer, since I'd made brownies! Usually I can only eat one since they're often super rich, so they're not usually my first thought when it comes to making cookie-like confections (snickerdoodles and sugar cookies are a whole other story, however!). I was feeling creative, though, and wanted to play with some chile powder.

I used a typical brownie recipe base and added a whole bunch of tasty things to jazz them up. Don't be afraid of the chile powder. It's mild and smoky and gives depth to the chocolate without being spicy. A warm heat lingers as the aftertaste in the back of your throat, and a hint of orange makes you pause and enjoy the flavor combination thoroughly. If you have some leftover, these make a wonderful base for an ice cream sundae!

Dark Chocolate Ancho Chile Brownies

1/2 cup unsalted butter
2 ounces unsweetened chocolate, chopped*
2 eggs
1 cup sugar
1 tsp vanilla
1 tbsp ancho chile powder**
1/2 tsp instant espresso powder, optional
1/4 tsp dried orange peel (or fresh, to taste)
pinch smoked (or regular) sea salt
1/2 cup pepitas (pumpkin seeds), toasted
3/4 cup flour

Preheat oven to 350 degrees. Grease an 8" square baking pan.

Stir the butter and chocolate in a saucepan over low heat until melted. Remove from heat and set aside.

Whisk the eggs together in a large mixing bowl. Whisk in the sugar to form a grainy paste. Stir in the vanilla, espresso powder, chile powder, orange peel, and salt. Stir in the melted chocolate until well mixed. Fold in the flour and pepitas.

Pour into the prepared pan. Bake for 30 minutes. Place the pan on a wire rack until cooled completely.

*As with all recipes, the quality of your ingredients drastically affects how your baked goods will turn out. Be sure to use high quality chocolate. I use Scharffenberger in these brownies.

*Ancho chile powder is mild and smoky flavored. Find it at Penzey's or in the Mexican aisle of your grocery store with the spice packets. New Mexico chile powder is similar and can be substituted.

CSB Treats, Week 1!

For my first CSB pick-up I made a Whole Wheat Butter Cake, Raspberry-Plum Sauce, and whipped, sweetened Creme Fraiche for each customer. Naturally, I made one for my family too, and we enjoyed some of it for dessert tonight after an easy dinner.

The sauce was really easy to make, and the other recipes can be found on this blog as well (see above links, highlighted). Last week I picked local Green Globe and Italian plums, which I thought would pair nicely with the raspberries I had frozen (from our neighbor's house this summer).

Raspberry-Plum Sauce

Amounts are completely estimated; you can experiment and see what tastes the best to you, and work with whatever fruit quantities you have on hand.

A few pounds plums

Equal amount raspberries, fresh or frozen

Sugar, to taste

Halve and pit the plums. Place in a stockpot, add some water, cover, and cook until very soft. Run through a food mill to remove the skins. Place the puree back in the pot, add the raspberries, and bring to a boil. Add sugar to taste, depending on the quantity of fruit you're using (start small and increase slowly). Stir to dissolve.

At this point you can either cool the sauce and refrigerate it, or serve it warm. If you'd like to can it, bring it back up to a full boil, ladle it into hot jars, and process in a boiling water canner for 10 minutes.

Crunch, Munch

We are enjoying an afternoon snack at the moment. They were supposed to be for dessert tonight, but it's very warm in our house right now, the kids are hungry, and...well, why not have a treat midday for once?! Of course, this means that we won't be having any sugar post-dinner, just to keep things balanced!

A good ginger flavored cookie recipe is a staple for any baker, and I searched a long time for the right one. While crunchy Gingersnaps find their way into my kitchen from time to time, my absolute favorite ginger cookies are out of the Healthy Oven cookbook. They're chewy, and yet still manage to maintain a crispness as well. They hold together nicely and keep fresh tightly sealed in a container for several days, should you not consume them all within the first day or two.

Ginger and lemon pair very nicely, should you go ahead and make the ice cream sandwiches, but vanilla ice cream (or butter toffee) would be fabulous as well. I used a pint of Julie's Organic Lemon Frozen Yogurt for ours. I wanted larger sized cookies for our treats, so I used about 1/4 cup batter for each ball of dough instead of the usual walnut sized chunk. The baking temperature stays the same, but if you make yours bigger also, then they'll probably need a few extra minutes of time in the oven.

Ginger Crackles (from The Healthy Oven Baking Book by Sarah Phillips)

1 cup packed brown sugar

6 tbsp unsalted butter, softened

1/4 cup molasses

1 egg

1 1/2 cups flour

1 tsp baking soda

1 1/2 tsp cinnamon

1 1/2 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp salt

1/8 tsp ground white pepper, optional (makes the cookies so tasty!)

granulated sugar, for rolling

Preheat oven to 375 degrees. Lightly spray two cookie sheets with oil.

Using a hand mixer, cream the butter and brown sugar. Beat in the egg and molasses. Add the spices, salt, and baking soda and mix well. Add the flour and beat just until combined.

Place about 1/4 cup granulated sugar in a shallow dish. Scoop 1 inch sized pieces of dough into your hands, roll into balls, then roll in the sugar. Place on the prepared cookie sheets. Flatten slightly with the bottom of a drinking glass.

Bake about 10 minutes, just until the cookies are set. Cool on a wire rack.

Makes about 32 cookies.

Ice Cream Sandwiches

For the ice cream sandwiches, use about 1/4 cup dough for each cookie. Roll in the sugar and flatten as above, but increase the baking time by about 2 minutes.

Once the cookies have cooled completely, Place a scoop of softened ice cream or frozen yogurt onto the center of one and place another cookie on top (about 1/4 cup). Press gently to sandwich them together. Place on a cookie sheet. When all of the sandwiches have been made (work quickly), place the cookie sheet in the freezer for at least one hour, or until the cookies and ice cream are frozen solid. Wrap each in plastic, place in a large sealable bag, and freeze until needed.

Makes about 8 large sandwiches.

Chocolate, Marshmallow, and Caramel...

Yesterday I made a batch of marshmallow and let it sit overnight to set up. This morning I cut it in chunks and cooked half of it with some butter to use as a base for Rice Krispy Treats. Now, these aren't your typical Rice Krispy Treats! These are vanilla-y and rich, and use chocolate-flavored cereal instead of the plain rice, and they have a swirl of leftover burnt caramel sauce throughout. I have tried making regular Rice Krispy Treats with the homemade marshmallow before, skipping the step of letting it set up overnight, and the result was a gooey mess without the right texture once it was all done. It's worth it to take the extra time! Yummm.

Crispy Cocoa Treats with Burnt Caramel Swirl

about 27 large marshmallows (1/2 a 13x9" pan recipe)

3 tbsp unsalted butter

4 cups chocolate flavored crisp rice cereal, such as Envirokids Koala Crisp

3 tbsp burnt caramel sauce, or your favorite prepared variety

Grease your pan of choice well and set aside. I used an 11x7" glass pan, but if you like thicker bars, use an 8" square pan.

In a 3 quart saucepan, melt the butter over medium heat. Stir in the marshmallows until melted and mixed with the butter. Remove from the heat and stir in the cereal. Drizzle about 2 tablespoons of caramel sauce over the top and fold it in, not mixing too thoroughly. Pour into prepared pan.

Grease one hand well and press the cereal mixture firmly into the pan. Warm the remaining sauce in the microwave for a few minutes, if necessary, and then lightly drizzle it over the top of the treats using a spoon. Let sit until completely cool, then cut into squares.

Not Necessarily Shortbread

We are having slightly unexpected dinner guests this evening, so I am quickly coming up with a more full menu than what I'd originally planned for just us. Serving dessert is a must, of course, since that's how I do things! Getting creative with what I have on hand posed to be a bit challenging, as I didn't want to set out something too heavy on a hot summer day. I whipped up a small batch of Lavender Shortbread-Inspired Cookies and made a quick trip to the store for some organic blueberries, which I would later puree and turn into a refreshing sorbet.

Traditional shortbread rings of just butter, flour, and a hint of sugar pressed, cut and baked. Naturally I can't leave that simple of a recipe alone and have to tweak it a bit. It seems that each time I've made shortbread it's too crumbly anyhow, and it breaks apart even after it's been baked. By adding a little cream I created a flaky pastry-like cookie, and I threw in a hint of fresh lavender to add a little extra flavor.

Lavender Shortbread-Inspired Cookies

Feel free to experiment with the amount of lavender you use. I like just a hint, as I think too much gives food a soapy flavor, but some people really enjoy eating floral-scented treats and might opt for more than I used.

1 1/4 cups flour

1/2 cup unsalted butter (1 stick)

3 1/2 tbsp sugar

pinch salt

few tbsp whipping cream

1 tbsp fresh lavender flowers

sanding sugar, optional

Preheat oven to 325 degrees.

Using a food processor, pulse the flour, sugar, butter, and salt to thoroughly combine. Add 1-2 tbsp cream, pulsing to combine. Add more if necessary, until you have a non sticky dough that can be easily pressed together using your fingers. Gather into a ball. Chill dough, if necessary (I chilled the extra after rolling the first bit out to make it easier to work with).

Roll dough out onto a Silpat mat or a piece of parchment paper. Cut into shapes, or use a knife and cut into rectangles or squares. Peel away excess dough and set the mat or parchment onto a cookie sheet. Sprinkle cut out cookies with sanding sugar, if using. Bake about 20 minutes, just until the edges start to lightly brown. Remove to a rack to cool. Repeat with remaining dough.

Blueberry-Basil Sorbet

3 pints fresh blueberries, washed

1 small handful fresh basil leaves

approx 1/2 cup agave nectar

1/4 cup lemon juice

Puree the blueberries in a blender or food processor. Strain to remove the skins and seeds. Rinse out the blender jar (it doesn't need to be super clean) and pour the strained puree back in. Add the lemon juice and basil and puree. Add the agave, to taste. It should only be slightly sweet, not overpoweringly so, so that the fruit has a chance to shine instead of the sweetness.

Pour into your ice cream maker and freeze. Makes about 1 qt.

August Treats For The Heat

Today is an ice cream day. It's 90 degrees, we're sweating without any air conditioning, and we deserve something icy and delicious! This morning I worked hard getting things prepared so when the afternoon lethargy set in I wouldn't have any excuse to not make a fabulous dessert.

The pictured dessert is vanilla ice cream with salted, buttery toffee chunks smashed in, served over grilled nectarines. To finish it off I made a salted caramel sauce to drizzle over. I cooked the caramel almost to the point of burning it, making it deep brown and very smoky flavored. Divine.

Ice cream bases are so forgiving and vary so greatly that you can taper just about any recipe to your own standards. When my husband and I were first married and didn't have much money we'd mix up milk, sugar, vanilla, and a crushed candy bar, freeze it and call it a cheap Blizzard. While custard bases take a little extra effort, they are rich and creamy and keep better in the freezer, staying creamy and easy to scoop. Because the milk is heated first, it's easy to infuse with just about any herb or flavor you'd like (see variations, below). While there are many recipes floating around, I like to keep with the custard theme, but I don't use as many egg yolks. The resulting custard doesn't get as thick, but it's still rich, creamy, and delicious after it's been frozen, and it doesn't leave as much of a coating on the roof of my mouth!

Basic Vanilla Ice Cream Base
If you'd like a more rich base, add 6 egg yolks instead of 3 and increase the amount of cream used, reducing the milk.

2 cups cream
2 cups lowfat milk
1/2 cup sugar
1 vanilla bean, split (or 1 tsp vanilla extract)
3 egg yolks

Heat the milk, cream, 1/4 cup sugar, and the vanilla bean until the mixture simmers, stirring occasionally. Watch to make sure it doesn't boil over. Once it begins to boil gently, remove the saucepan from the heat, cover, and let steep 20-30 minutes. (Or just stir in the extract and skip the steeping part.) Scrape the vanilla bean into the cream so you have lots of seeds present, and discard the pod.

In a medium glass bowl, whisk the egg yolks and 1/4 cup sugar. While whisking constantly, gradually add 1 cup hot milk. Pour the egg yolk-milk mixture back into the saucepan, whisking constantly to prevent curdling and to incorporate the rest of the hot cream. Bring to a gentle simmer, stirring constantly, until slightly thickened (because of the few yolks it won't get thick, but it should slightly coat the back of a wooden spoon).

Strain into a clean glass bowl. Let cool about 30 minutes, then place in the refrigerator to chill, 2-3 hours. It's very important to be patient and let it be completely chilled. If you try to freeze the mixture before it's cold, it will melt the ice too quickly, and it will have an icy texture.

Freeze in your ice cream freezer. Makes 1 quart.

Variations:
Fresh Mint- Add 1 handful fresh mint leaves to the milk in the first step, omitting the vanilla bean. Let steep 30 minutes, strain, and proceed with the rest of the recipe. If you'd like to add some chocolate, after the ice cream is frozen, melt 1/2 cup chocolate chips. Drizzle over the ice cream, folding, and smashing it in.

Lavender Honey- Add a few tbsp dried lavender (or a sprig or two of fresh) and let steep, omitting the vanilla bean. Use honey in place of the sugar, keeping in mind that honey is often a little sweeter (maybe try 1/3 cup total instead of the 1/2 cup sugar).

Salted Butter Toffee- Make the vanilla ice cream. As it's chilling, make the toffee. Stir together 1 stick of unsalted butter (1/2 cup), 1/2 cup sugar, and 2 tbsp agave nectar. Add a pinch or two of your favorite sea salt (I used smoked). Bring to a boil and cook, stirring occasionally, until at least 300 degrees (I like to leave it until it's a little darker, but watch closely so it doesn't burn). Pour into an 8" ungreased pan and let cool. Break into chunks. After the ice cream is completely frozen, but still soft, fold and smash in the toffee chunks. Chopped peanuts and/or chocolate chunks also work well with this toffee ice cream!

Almost-Burnt Salted Caramel Sauce
1 cup sugar
3/4 cup water
1/2 tsp lemon juice
3/4 cup cream
sea salt (smoked sea salt, if it's available)

In a medium saucepan, combine the sugar, lemon juice, and water. Cook until beginning to turn light brown, about 20 minutes. Once the color starts to change, watch it carefully. Continue cooking until it turns a deep reddish brown, almost burnt, but not blackened. When you start to think uh-oh, then it's probably ready! Pull it off the heat and quickly, but gradually, stir in the cream. It will bubble up and expand, so don't add it so fast that it boils over. Stir in several pinches of salt, to taste, being careful to not burn your tongue as you taste it off a small metal spoon. I used about 1 tsp smoked sea salt for mine. Let cool.

To serve, warm slightly in the microwave or over medium heat on the stovetop, stirring.

Forget Ravioli!

I am kind of excited about this recipe! My children didn't make one peep (a miracle) as they inhaled it, and the next time around I'll increase the amounts so we can have leftovers. I made gnudi. Gnudi is a super easy homemade pasta that is assembled the night before, and as it sits in the fridge it forms itself into a rustic ball shaped ravioli-like pasta. This dish was on the table in less than thirty minutes, so it'd be great for hectic weeknights or entertaining guests. It's a splurge, being cheese-based in a cream sauce, but if you plan for the extra calories and consider the dish to be a once in a while treat, then I don't think it's too bad. Surely you'd get double the calories (and sodium) if you were to eat something similar out!

I meant to fry some strips of prosciutto and sprinkle them over the top, but I forgot until I was plating the gnudi. It made for an awesome vegetarian dish anyway, and my husband only grumbled for a second that there wasn't any meat present. We agreed that the gnudi would also be amazing as an appetizer, fried and served with marinara for dipping. Serve with a crisp green salad and, if you really want to splurge, some crusty whole grain bread to mop up the sauce (oh how I wish I'd thought of that earlier in the day so I could've had some on hand!).

Gnudi in a Mushroom Cream Sauce

If you're lucky enough to have wild mushrooms available, by all means use them! Morels, chanterelles, etc would be amazing. I used a grocery store assortment of white button, porcini, and shiitake.

Gnudi:

1 cup freshly grated best quality Parmesan cheese

1 cup fresh ricotta cheese, preferably homemade*

2 large eggs

1/2-1 tsp ground nutmeg

1/2 cup all purpose flour

2 tbsp minced fresh chives

salt and freshly ground pepper, to taste

about 1 lb semolina flour

Using a hand mixer, beat the ricotta until smooth. Add the eggs, Parmesan, and nutmeg. Beat until smooth and fluffy. Fold in the flour and chives and add salt and a few grinds of pepper, to taste (I actually chose not to add salt and it was great).

Sprinkle the semolina over the bottom of an 11x7" pan to cover. Lightly flour your hands and roll the cheese mixture into 1" balls, placing each one in the semolina. When all have been rolled, sprinkle semolina over the top to thoroughly coat. Wrap tightly in plastic and chill overnight. (This step is important because the pasta forms around the cheese as it sits.)

The next evening, put a large pot of water on and bring to a boil. Place a bowl with a strainer in it next to the pot so you have a place to put the cooked gnudi (this makes the transfer easier). Assemble the sauce ingredients.

Mushroom Cream Sauce:

2 cups whipping cream

1 cup freshly grated best quality Parmesan cheese

3 cups assorted mushrooms, sliced or chopped
3 green onions, chopped

1 tbsp extra virgin olive oil

1 tbsp unsalted butter

white pepper, to taste

a few slices prosciutto, sliced into strips and cooked until crisp, optional

chopped Italian parsley

Heat the oil and butter in a large skillet. Saute the mushrooms until done, then transfer to a glass bowl. Stir in the green onions and set aside.

Wipe out any remaining grease. Bring the cream to a boil, watching so it doesn't boil over, and reduce by half. Stir in the Parmesan, white pepper to taste, and mushroom mixture and keep warm.

While you're sauteing the mushrooms, you can cook the gnudi in batches (multitask!). Place half of the gnudi in the boiling water. When they float (about 4 minutes), scoop them into the strainer with a slotted spoon. Repeat with the remaining pasta. Save the remaining semolina flour for the next time, or for a different variety of fresh pasta.

To serve, place a little sauce in the bottom of the plate and top with gnudi. Pour another scoop of sauce over the top and sprinkle with parsley and prosciutto, if using.

*I have tried this recipe with both homemade and store-bought ricotta. Store bought works ok, although the balls will be super sticky due to the moisture content in the cheese. Homemade is much nicer to work with because you can get it relatively dry by straining it, and it forms strudier balls more suited for rolling. If your mixture is too "wet," use a spoon and drop it into the semolina. Roll around to coat. They may flatten a little, but will still cook up nicely.

A rich dinner like this one calls for a light, fresh dessert that's not overpowering. I had some blackberries in the fridge leftover from the Farmers' Market, so I whipped up a fresh berry sorbet. If you don't like the seeds, double the amount of berries used and press them through a strainer first.

Blackberry Lime Sorbet

about 4 cups blackberries, rinsed

juice from 1 lime

1/3 cup sugar, agave, or honey

Place the berries in a blender and puree. Add the sugar and lime juice and blend well. Pour into an ice cream maker and freeze according to manufacturer's directions. Serves 4.

Bite-Sized Treats

A good lemon mousse is a favorite for many, and it's a refreshing summer dessert all by itself, or adorned with some fresh berries. To dress it up, you can bake up a batch of meringue shells or small pastry shells, either in standard or mini muffin tins, and use the sweet, creamy mixture to fill them for a more fancy dessert. Mini tart shells are easy to make, if you have a 24-cup mini muffin tin and a little time. You can use a basic pie pastry or a cookie crust, but it needs to be sturdy enough to not crumble to pieces when pried out with a knife. The tartlets shown are a buttery cookie crust (every one stayed intact when removed), lemon curd folded with whipped cream, and a fresh juicy Oregon raspberry. Large piping tips can be found at Michaels or any cake decorating supply store; get the biggest you can find, or just use a teaspoon and dollop it in the baked shells.

Lemon Mousse Tartlets

The mousse can also be used as a delicious cake filling, especially when dotted with fresh raspberries.

1 stick (8 tbsp) unsalted butter, softened

1/4 cup, plus 2 tbsp granulated sugar

1 1/2 cups all purpose flour

2-3 tbsp canola oil

3/4 cup prepared lemon curd*

1/2 cup cold whipping cream

2 tbsp powdered sugar

24 fresh raspberries (or blueberries, strawberries, springs of fresh mint, or strips of candied lemon peel)

Beat together the butter and sugar until a smooth paste forms. Beat in the flour until mixture resembles coarse crumbs. Drizzle oil over, adding more as necessary, until dough just begins to cling and hold when pressed together.

Divide between 24 mini muffin cups (or 12 standard size), rolling into balls the size of small walnuts. Use a tart press (a wooden dowel-like tool) or your fingers to press the dough evenly across the bottoms and up the sides of each cup. Place in the refigerator to chill while you preheat the oven to 350 degrees.

Bake 10-12 minutes, or until just lightly browned around the edges. The dough may puff up, but you can easily press it back down using the tart press (or by wearing clean rubber gloves to protect your fingers). Cool completely in the pan. Remove by gently sliding a knife between the edge of the pastry and the tin; each should pop out easily.

Whip the cream and powdered sugar until stiff peaks form. Gently fold in the lemon curd. Pipe or dollop into each tartlet and garnish as desired. This treat will hold for a few hours in the fridge, if necessary.

Makes 24 bite-sized tartlets.

*To make Lemon Curd from scratch: Stir together 1/2 cup sugar and 1-2 tbsp corn starch (depending on how thick you want it to be, more for a cake filling, less to fold into whipped cream) in a saucepan. Add 3 beaten egg yolks, 1/3 cup water, 1/4 cup freshly squeezed lemon juice, and 1 tsp lemon zest. Whisk well, then heat over medium until thickened and bubbly. Strain immediately, cover with plastic, and chill until needed.

Absolutely Homemade S'Mores

Just in time for summer camping trips, everyone seems to have their grocery carts stocked with Hershey's bars, graham crackers, and Kraft Jet-Puffed Marshmallows. I can't believe I used to be able to sit and roast marshmallows for hours when I was a teenager, eating almost half a bag! Ugh. The thought now almost makes me sick to my stomach, thinking of such a sugar overload. (Please don't tell my kids that classified information!!) A few years ago I figured out how to make my own marshmallows. The store bought ones sometimes taste rather stale, and they have added artificial flavors and colorings. The graham crackers have all sorts of interesting ingredients as well; including preservatives and partially hydrogenated vegetable oil, which has made this pantry staple a big no-no in our house. Not to mention that the typical s'more, with a big hunk of chocolate bar in the middle never melts completely before the marshmallow solidifies and gets cool. What to do?

In the natural foods aisle of the grocery store I found New Morning Grahams, which are all-natural. I paint these crackers with melted high quality dark chocolate (use your favorite brand), let them set up, and then, if I'm feeling creative, I'll pipe something cute with melted white chocolate in a pastry bag. Then, when you place a gooey, caramelized marshmallow between two pieces...well, the chocolate melts perfectly, covering both sides of the fluff, and is divine. Making your own marshmallows is a breeze, if you have a high speed stand mixer, a candy thermometer, and the foresight to make them two or three days ahead of time. Many recipes are available online; I prefer one that uses gelatin (not egg whites).

If this just looks too tasty, but you don't have time to make this lovely treat, leave a comment at the bottom and we can discuss delivery and cost later (sorry, no shipping for meltables right now, though, with the heat wave we're experiencing).

Farmers' Market Surprise

There is a small local farm on the outskirts of town that either partners with or also owns a much larger operation down by Redding, CA. They had a stand at the Farmers' Market yesterday morning and happened to be selling flats of big, juicy, slightly tart blackberries. I cannot remember the last time I had the opportunity to make blackberry jam, and I quickly wrote out a check to the man in charge. I spent the 90-plus degree afternoon canning and sweating, but I have some very tasty jam to show for that effort!

This morning I set aside about 2 1/2 pints of berries and froze the rest for later use. My children decided to sleep in, so before breakfast I quickly made a pie crust, tossed the blackberries with a spritz of lime juice, some sugar and tapioca flour, and was able to throw it in the oven before they stumbled into the kitchen. My oven was turned off before 9 AM, and my kitchen had a chance to cool off before the heat of the day set in.

I had originally pictured a blackberry cobbler, but it's such a hot, comforting winter treat that I couldn't bring myself to assemble one. Instead, I made a whole grain pie crust, one that's light and flaky, lower in fat than usual pastries, and makes for a more rustic pairing with the berries. I added a splash of lime juice to the blackberry filling and sprinkled large granules of lime sugar over the egg wash on the crust. Of course, you don't have to add the lime flavors, and this crust is also a perfect match for raspberries or blueberries.

Rustic Blackberry Pie

2 1/2 pints fresh blackberries, rinsed

1/2 cup sugar

4 tbsp flour or corn starch (or tapioca flour)

approx 2 tsp lime juice, optional

3/4 cup whole wheat pastry flour

3/4 cup all-purpose flour

2 tbsp stone-ground cornmeal

2 tbsp sugar

1/4 tsp salt

4 tbsp cold butter
1/4 cup ice water, plus more

1 tsp lemon juice or vinegar

1 egg yolk

In a large mixing bowl, combine the whole wheat pastry flour, all purpose flour, cornmeal, sugar, and salt. Cut in the butter until coarse crumbs appear. In a smaller bowl, stir together the yolk, water, and lemon juice. Pour into the dry mixture and toss to combine, slowly adding more ice water as needed until dough comes together (but is not sticky). You can also use the pulse setting on a food processor; just don't over mix the dough.

Roll out into a large, thin circle. Place your greased 9 or 10-inch pie plate upside down over the circle and, using it as a guide, cut the dough 2-2 1/2 inches from the edge of the pie plate (this allows for over hang). Remove pie plate. Gently transfer dough to pie plate, fold edges under, and crimp. Place in the freezer while you preheat the oven to 375 degrees.

Toss together blackberries, flour (or tapioca flour or corn starch), sugar, and lime juice, if using. Place in chilled crust. You may use a small cookie cutter to cut designs out of the dough scraps and decorate the top if you like.

Lightly beat 1 egg (or you may use a little milk instead) and brush the exposed crust with it. Sprinkle with coarse sugar. Bake about 50 minutes, or until bubbly and crust is lightly browned. Cool on a wire rack.

Not Your Typical Jello!

I cannot take credit for this recipe. It hails from the Eating Well collection, and is an annual family favorite. Oregon berries do it the most justice, of course, but the organic California ones can be a decent substitute as well. It's easy to make, refreshing, and is a healthy dessert. This jelled treat consists of strawberries, sour cream, sugar, vanilla, and gelatin. You can find the recipe here!

Blueberry Season, Finally!

There is this pie that we have come to look forward to every spring, as the rhubarb starts to peek out of the ground. The first time I saw the recipe for Rhubarb Custard Pie, I was intrigued, even though it sounded kind of odd. Of course, I have learned that sounding odd and actually tasting odd are two completely different things, and I'm so glad I went ahead and tried it out. It's a staple of my pie recipe collection now.

My rhubarb is on it's last legs. I was planning on making this pie with the remainder of it, but yesterday I visited the Ashland Grower's Market and found a half flat of fresh blueberries. I could not resist, and I bought the whole thing. So the blueberries were calling to me from the back of our car the whole way home, and I knew I had to make a dessert with them today. Instead of Rhubarb Custard Pie, I thought we could try Blueberry Custard Pie. Instead of the sweet jelled fruit pie filling like a classic pie, it's updated to a creamy, fruity, but not too rich filling. You can cover this pie with meringue if you choose, but I like it in a more simplistic form, with maybe a little dollop of whipped cream or frozen yogurt.

Blueberry (or Rhubarb) Custard Pie

1 9" pie crust, unbaked

1/2 cup sugar (3/4 cup if using rhubarb instead)

1 tbsp butter, melted

2 eggs

1/4 cup milk

1 tsp vanilla extract

5 cups blueberries (or chopped rhubarb, about 1 1/2 lbs)

2 tbsp flour

Preheat oven to 375 degrees. Chill your pie crust while you assemble the filling.

Place the sugar, butter, eggs, milk, and vanilla in a large mixing bowl. Using a hand mixer, beat until creamy and well combined.

Toss the blueberries or rhubarb with the flour in another bowl. Add to the batter and fold in lightly. Pour into prepared pie shell.

Bake 1 1/4 hours, until the filling is firm. Cool on a wire rack. Serve at room temperature, or chill until needed.

If you want to add a meringue topping, beat 3 eggs whites and 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff and glossy. Spread onto room temperature pie, sealing to the crust. Bake at 375 degrees until lightly browned, 12-15 minutes. Cool on wire rack 1 hour before serving.

It's a little unfair to make something that uses a fruit that was fresh, juicy, and at it's peak 9 months ago, especially when there's so much fresh produce available now (finally!). That said, every autumn I make several pint-sized jars of Spiced Apples, which are reminiscent of those bright red circles that steak houses used to put on your plate as a garnish. Mine aren't bright red (too much food coloring), but the flavor is full-bodied and delicious, and they are wonderful to have on hand for quick pancake toppings, filling for crepes, stirred into yogurt, or whatever else might sound good at the moment. I'll post the recipe below so you can keep it in mind when apples are falling off the neighborhood trees and people are giving them away or selling them cheaply. Just don't be tempted to make them now, as I once was when organic apples went on special one spring. I made a whole batch of applesauce and it was terrible...mealy out-of-season apples are not good for...well, much of anything!

Anyway, I had two jars left and was in between trips to the store (so I was low on fresh fruit). On top of that, we had just returned from a weekend away. I hadn't baked anything for three days, we had avoided all sweets on our little get away, and I was antsy to get back in the kitchen. Cookies sounded kind of boring, but I wanted to make something quick, easy, and sinful too. I made Spiced Apple Oatmeal Bars. Buttery, sweet cookie crust, chopped soft apple filling, and a crumble topping. Yum!

Spiced Apple Oatmeal Bars

1/2 cup whole wheat PASTRY flour

1/2 cup all-purpose flour

1 cup quick-cooking rolled oats

2/3 cup brown sugar, packed

1/4 tsp baking soda

pinch salt

1/2 cup cold, unsalted butter

1 pint Spiced Apples or 2 apples, peeled and coarsely chopped

Preheat oven to 350 degrees.

If using the jar of Spiced Apples, drain and coarsely chop. (If using fresh apples, place chunks in small saucepan. Add 2 tbsp water, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1 tbsp vinegar (optional), and a pinch cloves. Bring to a boil, reduce heat, and simmer until soft, about 8 minutes. Drain.)

In a large bowl, combine flours, oats, brown sugar, baking soda, and salt. Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Set aside 1/2 cup crumbs to use as topping. Press the remaining mixture into the bottom of an ungreased 11x7" glass pan or a 9" square baking pan.

Spread the apple chunks evenly across the surface of the cookie crust. Sprinkle with the reserved topping. Bake 30-35 minutes. Cool on a wire rack.

Spiced Apples

You can safely reduce the sugar, if desired, but you'll probably want to try the recipe as-is at first and adjust it to taste the next time. I think I used about 4 1/2 cups this year for a more sweet-tart flavor.

In a large stockpot, combine the following and simmer 3 minutes:

6 cups sugar

4 cups water

2 tbsp ground cinnamon

2/3 cup white vinegar (you may try apple cider vinegar for a different flavor)

2 tsp ground cloves

1/4 cup lemon juice

Add 8 lbs sliced, cored apples (peeled if desired); I like to leave them as circles, but you may slice or chop if desired. Bring to a boil. Cook 5 minutes. Pour into hot, sterilized jars, wipe rims, and apply lids. Process in a boiling water canner 20 minutes. Store in a cool, dark place for up to one year.

Makes about 6 pints.

Fun Gift Ideas for Sunday

I woke up this morning and had a frantic moment, remembering that Father's Day is Sunday. I am usually prepared far in advance for these special days, but with last weekend's trip north and several days of dealing with mass amounts of strawberries I hadn't had the time to make the treats I was planning on. Tomorrow we have a full day planned, and we'll be visiting my brother on Sunday. I had to get things taken care of stat!

With no time to run to the store, I was happy to raid my well-stocked baking supplies and come up with two gift worthy treats, dark chocolate truffles with bacon chunks and a hint of cayenne and maple syrup glazed popcorn with a chile flavor. In less than an hour I had the popcorn done and the truffles chilling. With a quick trip to Michael's for some cute boxes I was close to being done!

I did have one little issue with the truffles. I made a salted caramel crunch that I ground up and rolled them in, which tasted amazing. But it melted if it sat for very long on the chocolate. So, I mixed it half and half with some natural cocoa powder to stabilize it, which does help considerably. Be aware that if you need to make these well in advance you have two options: either omit the caramel and just use cocoa powder with a little salt mixed in or shape the truffles, chill until you need them, and roll in the topping just before serving.

Maple Chile Spiced Popcorn

Preheat oven to 300 degrees.

Air pop about 1/3 cup good quality popcorn kernels. Pour 8 cups popped corn onto a tray and remove any half- or un-popped pieces. Pour into a large bowl and set aside. Grease a rimmed baking sheet or jelly roll pan.

In a small saucepan, combine:

1/2 cup pure maple syrup

1/2 tsp cayenne (if you like a distinct kick, otherwise use 1/4 tsp cayenne and 1/4 tsp ancho or New Mexico chile powder)

1 tbsp unsalted butter

1/2 tsp smoked sea salt

Bring to a boil. Boil for two minutes without stirring. Pour over popcorn and toss, using two spatulas, until thoroughly coated. Pour onto the prepared baking sheet. Bake 15 minutes. Cool in the pan on a wire rack.

Bacon Truffles with Salted Caramel Crunch

Cook about 4 slices thickly sliced excellent quality bacon until crispy (preferably nitrate-free). Drain on paper towels, pressing to remove as much grease as possible. Chop finely.

Place 8 ounces good quality dark chocolate (chopped or chips) in a glass bowl. Heat 1/2 cup plus 2 tbsp heavy cream in the microwave until simmering. Pour over chocolate. Stir until smooth. Stir in a pinch of cayenne powder. (You won't be able to taste this in the truffle unless you know it's there. It provides depth to the chocolate, though. You may add more if you like a kick.) Fold in 1/2 cup chopped bacon pieces.

Let mixture stand to set, about 10 minutes. Using a spoon (or you may pipe it out of a pastry bag), place small dollops onto a parchment or wax paper lined baking sheet. Chill until firmly set.

Meanwhile, place 1/4 cup sugar and 1/4 tsp smoked sea salt in a skillet. Place over high heat until melted, just a few minutes, without stirring. The salt may not dissolve completely, which is fine. Pour onto a piece of lightly greased foil. Set aside to harden. Pulse until finely chopped (but not too finely ground; you want a crunch) in a food processor. Set aside. This will be part of your topping.

Stir together 3 tbsp caramel crunch with 2 tbsp natural cocoa powder. Remove the truffles from the fridge. Shape into round balls and roll in the topping.

A Few More Strawberry Ideas...

For the record, this is not my piece of Strawberry Shortcake!! It certainly looks killer, doesn't it?! We had a light dinner tonight so we could enjoy large portions of this once-per-year treat, which is probably my all time favorite dessert. The trick is to use the most super sweet Oregon berries with just a touch of sugar so they juice a little (they don't need much), and a big dollop of real whipped cream, also lightly sweetened and with a hint of vanilla. Mmmm.

Usually I'll make a healthy biscuit and call it shortcake, but once every June I whip up a cake and do the real thing. This particular one is whole grain, and I think it's much better than a basic yellow or white cake. I like how the texture is really light and fluffy, and also how the wheat gives it a more full flavor that pairs so well with the assertiveness of the berries. Be aware, though...it tastes heavenly, feels great, but it will sneak up on you! While a person doesn't usually get a "full" feeling from a cake, this one sits heavily once it's gone down (so start small on the serving size). It's so tasty I will make it again and again, maybe even trying it as a layer cake in the future.


Whole Wheat Butter Cake

Double the ingredients to make a standard 2 layer cake recipe (or 24 cupcakes or one 13x9" cake). This will yield one 8" round, which is perfect for shortcake. Either dump the sliced berries over a whole piece or slice the cake into two layers and place berries and whipped cream in the middle as well. Use ingredients that have been brought to room temperature for the highest volume.

Preheat oven to 350 degrees. Line an 8" round pan with a parchment circle and grease well.

Whisk together:
1 cup, plus 2 tbsp whole wheat PASTRY flour (very important to use this type for texture)
1/2 cup all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

In a large mixing bowl, cream together until light and fluffy:
1/2 cup unsalted butter
3/4 cup sugar

Add 2 eggs, one at a time, scraping bowl after each addition. Beat in 1 tsp pure vanilla extract. Add 1/3 of the flour mixture, mixing until incorporated.

Beat in 1/2 cup plain yogurt (nonfat or lowfat). Beat in the remaining flour, stopping the mixer from time to time to scrape the sides and bottom of the bowl.

Pour into the prepared pan. Bake until a toothpick comes out clean and top is golden brown and springs back, about 25-40 minutes. (I know that's a big window of time difference, but all ovens vary, so keep a close eye on your cake! You don't want an underbaked one to fall, and you don't want a dry overbaked one either!)

Cool in the pan on a wire rack.



Strawberry Yogurt Swirl Popsicles

These popsicles are really easy to make and very healthy too! Just puree or mash the berries (and sweeten if desired). Layer with vanilla yogurt, insert sticks, and freeze!









I experimented this morning with making a canned sauce for waffles, pancakes, or whatever else might come to mind this winter. Usually I freeze bags of rhubarb and strawberries for this purpose and cook the sauce as I need it, but I was short on freezer space last year and this idea came to mind today as I was filling the shelves yet again. I thought I'd make jam, just without the pectin. Perfect! They sealed nicely and look divine. The rhubarb thickens the berry juice just enough to be pourable (but not so much that it will soak a pancake before you bite into it).
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Canned Strawberry Rhubarb Sauce

Makes 3 quarts or 6 pints

Place about 10 cups chopped rhubarb in a large stockpot. Add a tiny bit of water, cover and cook on high until broken down and soft. You should have about 5 cups of rhubarb mush. Add 7 cups mashed strawberries (and their juice), a little orange zest, 1 tsp ground cinnamon, and sugar (start with 1 cup and add more to your liking). Bring to a full rolling boil.

Ladle into hot jars. Wipe rims and screw on lids. Process in a boiling water bath, 5 minutes for pints and 10 minutes for quarts. Remove from water bath and cool completely before labeling and storing in a dark, cool place. Contents may separate a little, but stir when you open the jar and it will be perfect!

Any leftovers can be used as a sundae or yogurt topping, or for breakfast the next day. I poured mine onto fruit leather sheets and popped them in the dehydrator.