Recipes from the Hearth (they will rock your world!)

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Pumpkin Nog

The sky is clear and the night air is crisp and cold.  A fire has been built and we are winding down from a busy week.  The dogs are settled down on their pillows after a brisk walk in the woods and all is quiet on the home front.  While Rick tends the fire I prepare a blender full of pumpkin nog--a frothy drink similar to egg nog but one our family and friends like even better.  This is a great recipe that can be tweaked to suit your personal preference or can be changed up for different taste treats.  I'll give the basic method for the pumpkin nog and you can embellish and adapt it to be your own.

In a blender pour in 6 cups milk, 1 cup of canned pureed pumpkin, 1 T. vanilla, 2 tsp of pumpkin pie spice (or a combination of cinnamon and nutmeg) and 1 small box french vanilla instant pudding mix, plus 1/2 C of Amaretto liqueur and blend on high till well blended.  Store this in a container with a lid if you do not plan on drinking this all in one setting.  When you are ready for a glass or two or three or pour into blender and add a few ice cubes and blend till frothy.  Do not add cubes until you are ready to drink and serve or otherwise it will be too diluted.  Sprinkle nutmeg or cinnamon on top and serve.  Enjoy!!!

 Chocolate Nog
Another variation I do for kids is to add chocolate pudding to the milk, vanilla extract or black walnut extract and a few ice cubes.  For bigger kids I like to add a coffee or chocolate liqueur that makes this over the top.  Drink up and remember your making memories!



Easy Caramel Sauce 
(or Duck, Run, and Cover it's Leslie's caramel sauce)

This will be the easiest caramel sauce you will ever make as long as you pay attention.  I usually prepare 4-6 cans at a time.  This is because it is a long process and when it takes that long I like to do more than one can. Plus it is so good one can it not enough.  Here is what you need:

Condensed milk (as many cans as you want to have on hand)

Take a deep pot and fill with water--you need to make sure that the cans are covered with a good 2-3 inches of water. You will need to bring the water to a boil and then let simmer two and a half hours.  That's it.  Just make sure that the water does not run dry or the cans can explode.  Don't ask me how I know this. The first time I did this I thought I was missing something it was so easy.  It had to cook so long I forgot I had something on the stove.  No good aroma drifting from the kitchen to remind me something was cooking.  Anyway, I went about my business and later I heard the sound of a huge explosion somewhere in the vicinity of the kitchen.  When I finally got my nerve up to go investigate the caramel was hanging from the ceiling and the all over the walls.  The pan had boiled dry and left a burned ring on the bottom of my pot.  This serves as a constant reminder to me and my husband of that day years ago.  So, for those of you wanting to try, it really is easy.  Just use the deepest pan you have and don't keep the pot at a rolling boil.  When a recipe says simmer it means SIMMER. The deeper the pot you have the better.  If you have a timer, set it to remind yourself and check it occasionally  to make sure it does not run dry. The labels will come off when you boil the cans so I remove them first.  The only thing I do is write the dates on the end of the can so I remember when I prepared them.  The only short cans without labels in my pantry is the caramel.  I have caramel on hand at all times and you will be surprised how many things you can use it for when you have it handy all the time. My friends son dips apple slices in it and uses it to top his ice cream.  I like to spread a layer on the bottom crust of a pie such as apple or pumpkin then put my filling in and bake  as usual.  Another simple idea is to beat it with cream cheese and cool whip and put it in a chocolate graham cracker crust and refrigerate till needed.  So yummy and easy.  Just don't let your pan of water run dry!

Steakhouse Baked Potatoes
(or the only baked potatoes I make)

This is a great way to prepare baked potatoes that will take them over the top!  When I would prepare these for our yacht club Friday Night Suppers I would use several 5 gallon buckets for mass production.  These large buckets allowed me plenty of potatoes for our clubs attendance.  Since most of you won't need to prepare that many at a time, any container that will hold and allow for complete coverage of the potatoes with a brine solution will work.  A brine solution you might wonder.  Yes!  If you have never had a baked potato prepared this way then what are you waiting for?  Just take some large baking potatoes and wash the gritty dirt from their skins.  Next put them in a bowl or whatever vessel you have--I use a glass pitcher that holds them upright and looks very pretty setting on the kitchen counter :)  Next take 1/2 C of Kosher salt to a gallon of water and mix--pour over the potatoes and let set for 6-8 hours.  It does not hurt to let them set longer.  The purpose of the brine is to assist in pulling the starch from the potatoes.  It makes them light and flakey instead of gummy.  After they are finished with the brining process remove them and dry them well with a kitchen towel.  Next rub them well with olive oil or solid shortening (Crisco) and rub the skins with kosher salt.  Do NOT prick or puncture the potatoes prior to baking.  The point is to crisp the skins and bake the inside.  Do not wrap in tin foil at this point.  Place them in a hot oven (400 degrees)--please make sure the oven is hot prior to putting them inside--this is what helps to crisp the skin.  Bake 45 if using regular to large size potatoes--if using true baking potatoes (very large) then bake for 60 minutes.  When they are completed remove them with tongs and place on precut pieces of foil and wrap tightly.  These will stay stay hot and continue to cook for a while.  When ready to eat place them on your plate and make a split down the center then put your palms on each end of the potato and press towards the center of the potato.  This opens up the potato and allows for the wonderful garnishes that you like.  Please make this topper to serve with this potatoes--it will change your world--or at least the way you eat potatoes!

Baked Potato Topping:

 1 C of heavy cream
1 C of sour cream
1/2 tsp of sugar
2 tsp of grated horseradish (not prepared)
1 stick salted butter


Mix well till light and fluffy and spoon generous amount into potato.  I use this for my prime rib also.  Even people who do not like horseradish love this.  The cream and sugar allows you to use more horseradish without compromising the taste.  Enjoy!