Orange honey butter is an easy way to add some flavor and character to your meals and can be a nice addition to holidays meals. With the added benefit that orange honey butter can be prepared a couple of days in advance, so, it will be one less thing to prepare on those busy cooking days.
1/2 cup (125 ml) softened Butter
1/4 cup (50 ml) honey
1 tsp (5 ml) finely grated orange zest.
Place all ingredients in a small bowl
With a mixer, mix at a high speed until light and fluffy.
Store unused Orange Honey Butter in the refrigerator for up to 3 days.
Let the butter warm the butter to about room temperature before serving.
Soda float or Ice cream
soda float is a dessert-type or recreational-type drink made using ice cream
and soda, carbonated water or soft drink such as root beer (hence the
alternative name; root beer float). The drink may contain other ingredients
such as candy, syrup, milk, and whipped cream.
Ice cream soda
originates from the US. It was first created by Robert McCay Green, a flavored
drink seller back in 1874 in Philadelphia, PA. The idea came to him on a hot
day after he ran out of the ice he was using to make flavored drinks and
decided to use vanilla ice cream instead. It’s worth noting there are other
people who claim to have invented the ice cream float, including Green’s own
employee, George Guy, Fred Sanders, and Philip Mohr.
Besides having a great
taste, ice cream soda works because the carbon dioxide inside the soda is
displaced from the resulting solution to form a small fountain of foam and
bubbles that isn’t messy.
What are the most common flavors of ice cream soda floats?
There are many flavors based mainly on the ingredients. The most common include vanilla, chocolate, strawberry, coke, root beer;
1. Vanilla ice cream soda float
This drink is made using
several scoops of vanilla ice cream and unflavored carbonated water. The ice
cream is put first in a glass before pouring in carbonated water until the
resulting foam rises to the top. Some whipped cream is added and a cherry.
When Sprite soda or 7 Up
is used instead of unflavored carbonated water, the resulting drink is known as
2. Chocolate ice cream soda float
This drink is made like
the vanilla ice cream soda float. The only difference is the ingredients used,
i.e., chocolate ice cream or vanilla ice cream with chocolate syrup.
3. Strawberry ice cream soda float
This drink is made in a similar manner to vanilla float ice cream soda float but using strawberry flavored ingredients like strawberry soda, strawberry syrup, and strawberry or vanilla ice cream.
4. Coke ice cream
As the name suggests,
this ice cream float is made with any cola/coke drink and vanilla ice cream.
5. Root beer float
Root beer float or brown cow or black cow is made using root beer and vanilla ice cream. However, some variations use other ice cream flavors. Beer may also be substituted, making variations like black cow different in some region in the US. While root beer float contains only root beer and vanilla ice cream in some places, some areas use chocolate ice cream to make a brown cow or chocolate cow. Some areas also substitute beer with cola and call it a black cow such as Northern Illinois and Northeastern Wisconsin.
This stuff shells recipe is a nice autumn dish when winter squash is plentiful and cheap. Although you could eat it anytime since butternut squash is usually available in the market year-round in the United States.
This is a nice compact recipe which makes
a nice main dish, and actually could almost be thought of like a casserole.
This stuff shells and associated ingredients has a little bit everything in it
and makes a well-rounded dish. It could
also be used for a side dish if you were entertaining a small group or to
accompany your holiday main dish.
Butternut Squash Stuffed Shells Ingredients
lean pork sausage 225
gr pork sausage
1/2 butternut squash, peeled and cubed 400 gr butternut squash
1/4 cup milk 60
1 cup spinach 1
2 cloves garlic, chopped 2 cloves garlic
5-6 pcs jumbo shells, cooked 5-6 pcs jumbo shells
1 egg, beaten (only use half) 1 egg
2 tbsp ricotta 30
1/4 cup parmesan, shredded 25 gr parmesan
1 tbsp dry parsley 1 tbsp
1 tsp chili flakes
(optional) 1 tsp
Pinch of salt
Pinch of pepper
Butternut Squash Stuffed Shells
Preheat the oven to 350 F
drizzle butternut squash cubes with canola oil, gently toss until coated and spread evenly in a baking pan, place the baking pan in the oven for 30 minutes or until just starting to lightly brown
While the squash is cooking, cook sausage over medium heat in a medium skillet or non-stick pan. When sausage turning brown, add spinach and garlic. Add salt and pepper if desired. Cook until spinach is lightly wilted then remove from heat and set aside.
Cook shells according to package directions until al dent—don’t overcook the shells. Place in cold water to stop cooking. Drain.
Once the squash is cooked, place the cubes in a food processor or blender along with milk, salt, and pepper. Pulse until squash is pureed. Pour into a 6×6 baking dish.
In mixing bowl, mix ricotta, parmesan, and egg until well-combined. Add dry parsley, chili flakes, and sausage mixture into ricotta and mix until evenly distributed.
Fill cooked jumbo shells with 2 tablespoons of sausage mixture. Arrange shells in butternut squash sauce in the baking dish. Top with more parmesan.
Bake for 30 minutes. Serve immediately.
Makes two servings
This recipe can be made with other winter squash or pumpkin depending on what you have readily available or happens to be cheap in the market place. If you’re going to use an alternative squash, try to pick one which is richly flavored and has a dark orange flesh on the inside.
table is and better for being grace graced with some fresh bread. These dinner
rolls are tasty and allow your family and guests to help themselves.
Additionally, they make an excellent side dish for holiday meals.
Corn Bread Dinner Roll Ingredients
cups of milk
cup yellow cornmeal
tablespoon of instant yeast, dissolve in warm water
cup of canola oil
tablespoons of honey
teaspoon of salt (optional)
cups all-purpose flour
Corn Bread Dinner Roll Directions
In a saucepan over medium-high heat simmer the milk for 2 minutes.
Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
Mix well to combine everything.
Add the salt and 2 eggs. Mix again.
Little by little add the flour until a soft dough forms.
Knead the dough for 5 minutes.
Transfer the dough to a greased bowl and cover.
Reserve for about 3 hours so that the dough will double in size.
Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.
Preheat the oven to 375 ˚F.
In a small bowl add 1 egg and mix with a fork.
Brush the top of the rolls with egg and sprinkle cornmeal.
With the hot weather of summer and early fall and icebox pie
is always a nice way to put dessert. When
strawberries are in bountiful, this strawberry icebox pie is an easy way to put
some fruit on the table, which will be appreciated by all.
You need to finish with two cups of filling.
Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer. However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.
cookies are a nice and decorative way to add color and flavor to any
table. Not only are they tasty and relatively
easy to prepare, but I find them a handy way to use up the mini jam and jelly
jars, which tend to arrive in the holiday food gift packages. Using the mini jars of jams and jellies as
filling in these cookies will create a variety of colors in each batch and put
the mini jars of jams and jellies to immediate use.
Of course, if you just want to make a batch of the cookies, there is nothing wrong with just using your favorite jam, which is likely setting in your refrigerator.
1 1/4 cups all-purpose flour
1 large egg yolk
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1/3 cup unshifted powdered sugar
1/3 cup white sugar
1/4 teaspoon fine salt
1/8 teaspoon almond extract
1/2 cup fruit jam, divided
Preheat the oven to 325o F (165 o
Combine butter and powdered sugar together with
a spatula until creamy.
Add and combine with a spatula, vanilla extract,
almond extract, salt, and egg yolk.
Add flour and combine with a spatula until just
Using a small scoop, portion dough into
1/2-ounce (I-tablespoon size) balls.
Roll balls in a plate of white sugar to coat;
roll again between your palms.
Place cookie dough balls several inches apart on
a silicone-lined baking sheet.
Flatten balls slightly with a small plate or smooth
To Make Jam Promament Cookies
For more jam-faced cookies, press your thumb
into each cookie to make a wider, shallow, indentation in each cookie.
Fill the indentation with jam.
Gently Tap baking sheet against the counter to settle
the let jam.
Bake on the center rack of the oven (about 15
minutes ) until the cookie tops are barely blonde and bottoms are slightly
Let the cookies rest on pan for 5 minutes, then
transfer the cookies to a wire rack to cool.