Spice Bags for Warm Winter Drinks
8 sticks cinnamon, broken into small pieces
2 whole nutmegs, crushed
1/3 cup whole cloves
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/4 cup whole allspice berries
Optional: garnish with cinnamon sticks,
slice of orange, lemon peel
Combine all the ingredients in a bowl. Tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine.
To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes; ladle into mugs. If desired, add a garnish or a sprinkling of additional spirits.
************************************************** ***
Dill Dip Mix
1/2 cup dried dill weed
1/2 cup dried minced onion
1/2 cup dried parsley
1/3 cup Spice Islands® Beau Monde seasoning
Combine all ingredients and pour into an attractive jar.
Attach these instructions to the jar:
Dill Dip
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
3 tablespoons Dill Dip Mix
In a medium bowl, using wire whisk, combine mayonnaise, sour cream and Dill Dip Mix. Refrigerate the dip until ready to serve with raw veggies or as a topping for baked potatoes.
************************************************** **
Ranch Dressing and Dip Mix
This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.
1 1/2 tablespoons dried parsley
1/2 tablespoon dried chives
1/4 tablespoon dried tarragon
1/2 tablespoon lemon pepper
1 tablespoon salt
1/4 tablespoon oregano
1/2 tablespoon garlic powder
In a medium bowl, combine all the ingredients. Store in an airtight container.
Attach these instructions to the jar:
Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 tablespoon Ranch Dressing and Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.
Ranch Dip
Makes 2 cups
2 tablespoons Ranch Dressing and Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream. Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes
************************************************** **
Dog Biscuits Mix in a Jar
1 quart wide-mouth canning jar
1 dog biscuit cookie cutter
16 inches pretty ribbon
1 large envelope, with a hole punched in the upper left hand corner
1 cup all-purpose unbleached flour
1 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup instant nonfat dry milk powder
1 teaspoon brown or granulated sugar
1/2 teaspoon garlic powder
Pinch of salt
Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope.
In a medium mixing bowl, combine: the flours, cornmeal, milk powder, sugar, garlic powder and salt. Using a funnel, pour dry ingredients into the jar. Close jar tightly. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.
Doggy Biscuits
Position a rack in the center of the oven. Preheat it to 250 degrees F.
Place Doggy Biscuits mix ingredients in a medium size bowl. Add 1 large egg, 1/2 cup shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 to 1/2 cup (or more) hot chicken broth, beef broth or very hot water. Make a dough that is very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water). Turn out dough onto a floured pastry cloth and knead 8 to 10 times until elastic. Let dough rest for 5 minutes.
Roll out dough 1/2 of an inch thick and cut with a dog-bone shaped cutter. Place cookies close together as they will not spread. Bake for 1 hour.
Rotate the baking trays in the oven (turn tray around 180 degrees F), and bake them another half hour. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.
|