Dec 03

Sparkling Pomegranate Citrus Berry Punch

This season’s must-try festive holiday punch

Sparkling Pomegranate Citrus Berry Punch

Greet guests with a beautiful and fragrant holiday cocktail. This punch can be prepared in advance, allowing for easy serving during celebrations. It’s the perfect way to entertain your guests when you are busy preparing the food for your dinner or party.

The punch looks magazine-ready with sliced orange rounds, fresh green mint and bright red pomegranate seeds. Tom Filippou, executive chef for President’s Choice Cooking School, shares more tips on how to elevate this recipe.

“It’s best to rub the mint gently with your fingers to release the oils of the herb. By bruising the mint, you’ll bring this punch to life with flavour.”

Sparkling Pomegranate Citrus Berry Punch

Prep time: 5 minutes

Serves: 10

Ingredients:

  • 4 cups ice cubes
  • 1 bottle (750 mL) Sicilian Lemon Italian Soda
  • 1 bottle (750 mL) Blood Orange Italian Soda
  • 2 cans (250 mL each) PC pomegranate cranberry 100% sparkling fruit juice
  • 1/2 cup frozen PC pomegranate arils
  • Half orange, thinly sliced into rounds
  • Fresh mint, for garnish

Directions:

1. Place ice in a 3-litre (12 cup) pitcher or punch bowl. Add lemon soda, orange soda, juice and frozen pomegranate arils; stir to combine.

2. Add orange slices and mint.

Chef’s tip: Swap out one of the bottles of Italian soda for a 750-mL bottle of sparkling wine.

Nutritional information per serving (about 3/4 cup): Calories 110, fat 0 g, sodium 30 mg, carbohydrates 29 g, fibre 0 g, sugars 26 g, protein 0 g.

www.newscanada.com

Dec 03

Chocolate Orange Brioche Bread Pudding

The showstopper dessert of the holiday season

Chocolate Orange Brioche Bread Pudding

Every year, there is always one hero recipe that leaves your guests craving for more. This holiday, whip up this rich and delicious brioche pudding that features a soft and buttery sweet loaf made in France that is hand-braided before baking for European-style flavour and flair.

“Toasting the brioche in the oven is a key step to the recipe. It helps to dry out the bread, which makes it even better at soaking up the custard for a moist, cake-like texture,” shares Tom Filippou, executive chef for President’s Choice Cooking School. “To make this more indulgent, serve it with vanilla bean ice cream or freshly whipped cream and garnish with a sprinkling of dark chocolate shavings.”

Chocolate Orange Brioche Bread Pudding

Prep time: 15 minutes

Cook time: 1 hour, 15 minutes

Cool time: 20 minutes

Serves: 12

Ingredients:

  • 1 loaf PC brioche loaf, cut into 1-inch cubes
  • 8 large eggs
  • 1 1/4 cups homogenized milk
  • 1 cup 35% whipping cream
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tbsp grated orange zest
  • 1/4 cup fresh orange juice
  • 1 tbsp orange-flavoured liqueur
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 pkg PC dark chocolate with candied orange peel, finely chopped
  • 2 tbsp PC pure orange marmalade
  • 1 1/2 tsp water

Directions

1. Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.

2. Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.

3. Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.

4. Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.

5. Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.

Nutritional information per serving: Calories 270, fat 15 g (8 g of which is saturated), sodium 190 mg, carbohydrates 27 g, fibre 1 g, sugars 21 g, protein 7 g.

www.newscanada.com

Dec 15

Celebrate Christmas – Scandinavian Style

Scandinavia, which includes the countries of Finland, Denmark, Norway and Sweden, has a variety of beautiful and unique Christmas traditions.

While there are a number of similarities, like the use of candles and a combination of red and white decorative elements, there are also many traditions that are unique to each of the Scandinavian countries. The length of the Christmas season also differs, ranging from an eight day celebration in Norway to twelve full days in Sweden.

Finnish Christmas Traditions:

Finnish Cinnamon Biscuits

The Christmas season begins after the first weekend of Advent. Advent, which means “coming,” refers to the coming of the Christ.

With Advent comes a multitude of Christmas decorations and a number of pre-Christmas gatherings. After Advent, the next important holiday is Independence Day, which coincides with the feast day of St. Nicholas on December 6th. As is common with other Scandinavian countries, the main Christmas celebration and meal takes place on Christmas Eve. The meal frequently includes: pickled herring, roe, raw salmon, carrots, potato casseroles, ham, and a vegetable salad called rosolli.

For dessert, the Finns frequently serve cinnamon biscuits and a cold dish made of pureed plums.

One tradition, which seems to be unique to the Finns, is the honoring of the dead. Finnish families visit cemeteries and place lit candles on the graves of their loved ones. The flickering of candlelight grows throughout the day, creating a beautiful and unforgettable site beneath the dark blue sky.

Danish Christmas Traditions:

Roasted Duck – a Traditional Danish Christmas Eve Meal

Danes main celebration is on Christmas Eve but continue their celebration through December 26th. The family gathers to decorate the tree with lit candles, paper decorations, fruits, sweets and small Danish flags. The families dance around the tree, sing traditional songs and exchange gifts. One of the gifts includes month-long “calendar candy” which is still given in Denmark today.

The Christmas Eve meal is traditionally either roast duck or goose stuffed with apples and de-stoned prunes. Side dishes include sweet and sour red cabbage and potatoes covered in rich brown gravy made from the juice of the roast duck or goose.

Norwegian Christmas Traditions:

Christmas Nisse

Most Norwegian homes have a pine or spruce tree decorated with tinsel, white lights, small Norwegian flags and a variety of other ornaments. The children make Christmas baskets of colored paper and fill them with candy and nuts. A typical Norwegian Christmas meal includes “pinnekjott” – a rib of lamb which has been salted and dried and is sometimes smoked. It is frequently served with sausages, mashed turnip or rutabaga, boiled potatoes, mustard and a cold Christmas beer.

As with other Scandinavian countries, the Norwegians giver of gifts is called the “Nisse.” The Nisse, which is an elf (or gnome) usually dresses in gray and likes to play little tricks. The children leave porridge about so that the Nisse will find favor with them and will bring them fine gifts.

Swedish Christmas Traditions:

Swedish “Merry Christmas”

In Sweden, the Christmas season begins with St. Lucia Day on the 13th of December and continues through to the end of Christmas Day.

St. Lucia Day (aka the Swedish Festival of Lights) starts first thing in the morning. The eldest daughter in the household dresses in a beautiful white dress and wears a crown adorned with candles. She serves saffron rolls, ginger biscuits and coffee on a tray to her family and sings the traditional Lucia carols.

The Swedish Christmas dinner is served on Christmas Eve and frequently includes a smorgasbord of meats such as pork, ham, sausage, meatballs and all sorts of herring. Sweets include cakes, pies and pepparkakor, which are Swedish ginger cookies.

Christmas day marks the beginning of a period of rest as most Swedes have another one to two weeks off work. Gatherings and celebrations continue during this resting period and the Christmas tree is normally left up for about three weeks after Christmas. While each of the Scandinavian countries has its own unique traditions, one thing remains the same… It’s a joyous time filled with light, love and the giving of gifts.

 

Holly Hallberg studied French and Art History at the Sorbonne and graduated from the American University of Paris. As a lover of modern Scandinavian design and architecture, Holly travels each year to find new Scandinavian Designers and the products they create.

For modern Scandinavian design objects, furniture, clothing and toys, visit her online store at: http://www.huset-shop.com

Article Source: EzineArticles.com

Dec 15

Swedish Christmas Cookies – A Recipe To Make Pepparkakor

Pepparkakor (Swedish Gingerbread Cookies)

Christmas is a special time in Scandinavia and Sweden in particular. Tradition and Heritage are extremely important to Swedish culture and there are many traditions which are widely upheld. In most traditional Swedish homes, the smell of home baked foods and desserts fill the air at Christmas time. The Swedes really love to cook and for many, the holiday season and the Christmas Eve celebration is the highlight of their year.

One recipe, which is very popular in Sweden, is for a cookie called the Pepparkakor.

Pepparkakor, literally translated, means “pepper cookies” but I’ve yet to see a recipe that included any pepper. They are similar to the American gingersnap cookie but they are generally thinner, crisper and smoother in texture.

Many refer to this cookie as a “ginger thin” and they are commonly called “gingernuts” in the United Kingdom. Besides their great taste, pepparkakor cookies are used as Christmas decorations as well. They are frequently shaped like little men or women, pigs, hearts or goats. If left round, they are decorated with frosting to give them more character.

Using a drinking straw, you can create a small hole in the pepparkakor cookie prior to baking. After the cookie has cooled, tie the cookie to the Christmas tree with a beautiful white or red colored ribbon.

Swedish Christmas Cookies or Pepparkakor

Makes 2-3 dozen cookies (depending on shape/size)

Ingredients:

  • 1/4 cup molasses
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 8 ounces butter
  • 2/3 cup water
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 egg
  • 1 tablespoon light (or dark) corn syrup
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda

Preparation:

The dough should be well-chilled before baking. You can either start a day early and chill overnight, or start preparing 1-2 hours before the cookies will be needed.

In a heavy pot, combine the molasses, sugars, spices and water. Turn the heat up and bring the mixture to a boil while stirring frequently.

Add the butter to the mixture (in pads or chunks) and remove the pot from the heat. Continue stirring the mixture until the butter has melted and the mixture is uniform in consistency. Pour the hot mixture into a large mixing bowl. In another bowl, combine the flour, corn syrup, egg and baking soda and whisk until well-blended. Combine with the hot mixture and stir until the dough has formed. Place the dough on a lightly floured board and knead for 1-2 minutes. Wrap the dough in waxed paper and chill until the dough is firm (1-2 hours or overnight).

On a lightly floured board, roll the dough out to about 1/8 inch in thickness (the thinner, the crisper) and either cut into shapes or make round cookies about 2 inches in diameter. Put the cookies on a lightly greased cookie sheet.

Preheat the oven to 375 degrees F and bake for 8-10 minutes until they are golden brown. Remove the cookie sheet from the oven and place them on a wire rack to cool.

About the only thing left to do is to enjoy these fabulous Swedish Christmas cookies with the ones you love… Enjoy!

 

Holly Hallberg studied French and Art History at the Sorbonne and graduated from the American University of Paris. As a lover of modern Scandinavian design and architecture, Holly travels each year to find new Scandinavian Designers and the products they create.

For modern Scandinavian design objects, furniture, clothing and toys, visit her online store at: http://www.huset-shop.com

Article Source: EzineArticles.com

Dec 14

How to Make Christmas Decorations From Nature

Making Pomanders

Making Christmas decorations from nature is a very old tradition. The very first holiday decorations were garlands made from tree branches, live Christmas trees, and evergreen wreaths. Natural materials have always been and will always be part of decorating for the holidays. You can decorate your home with items gotten from nature and not only be both modern and traditional, but save a lot of money at the same time. Here are some ideas to get you started:

1. Natural Wreaths

Evergreen Wreath

Natural wreaths are available at almost every store, but you can make your own and save money.

  • You can make a small or large wreath from English Ivy. English Ivy is easy to grow and it does grow pretty quickly. Once your plant has some length to it, wrap the ivy around a frame that you have inserted into your pot. You can add lights or just about any kind of decorations you like such as berries or other natural decorations.
  • Another great way to make a wreath is to make one from cut greens. Use a round wire frame that you can make from a coat hanger or you can purchase one at any craft store. Take some of your evergreen bunches and tie them together at the base with wire. Then, wind the evergreen branches around the wire frame or take a coat hanger apart and weaver the coat hanger wire around the branches from beginning to end and then form it into a circle.  You can decorate the evergreen bunches with natural fruits and berries and put a bow at the top.
  • For Christmas tree wreaths, take some small twigs and make them into wreaths to hang them on your Christmas tree.
  • You can use a craft Styrofoam circle and add leaf bunches, berries and pine cones with some fresh bay leaves stuck in for scent.  You can also use a glue gun to glue everything to the craft circle instead.

2. Natural Garland

Natural Garland

Instead of buying garland at the store for your stairwells or for on your mantle, make them out of cut evergreen branches. Wire the evergreen branches and wind them around your handrails or place them on your mantle. They also look nice over a doorway in a swag design.

When you make your garland, add some bay leaves for a wonderful scent. If you have a bay laurel shrub, the leaves cut from the shrub would be perfect. If you don’t have a bay laurel shrub, you can also purchase bay leaves in bulk in some markets. Secure the bay leaves with twine until you have the length that you need and then intermingle them with the evergreen branches. Then, add dried fruit, pine cones and berries.

3. Clove-Studded Oranges or Apples

Pomanders

Clove-studded oranges or apples are a wonderful traditional decoration and many years ago, they were given as gifts. They were called pomanders and some of these still exist in museums. Oranges, apples and lemons are typically used to make pomanders. They are very easy to make and they smell wonderful! Here are easy instructions for you to make your own pomanders.

  • First, with a small knitting needed, skewer or fork, pierce the fruit all over, making each hole about ½” apart. Then, put dried cloves into all of the wholes.
  • In a small paper bag, mix 2 teaspoons each of ground cloves, cinnamon and nutmeg. Add ½ teaspoon of ground orris root if you can find it. The orris root helps to dry and preserve the fruit.
  • Put the clove-studded fruit in the paper bag and shake to completely coat the fruit. Then, place the fruit in a cool, dry place for two weeks. Shake the pomander once a day. Pomanders also look good in a bowl or displayed on a mantle.

These are just a few ideas for decorating your home this holiday season with nature. Have fun!

Decorate your home with items from nature. Be environmentally friendly and save money at the same time. Go to http://trimthehome.net for more ideas for the holidays.

Article Source: EzineArticles.com

Dec 11

Christmas in Dairyville!

Christmas in Dairyville!

Last weekend my family and I had the pleasure of visiting Alpenrose Dairy in Portland, Oregon.  We were looking for something fun and Christmas-y to do and Christmas in Dairyville fit the bill!

Read “Christmas in Dairyville!” after the jump…

Dec 04

Holiday Turkey With a Southern Kick

Cajun Spice Roast Turkey

Cajun Spice Roast Turkey

The pressure to ‘not overspend’ is on for half of Canadians during the holiday season, according to a survey commissioned by Walmart Canada. This year, you can stick to your budget with this delicious Cajun-inspired turkey recipe offers a not-too-spicy kick that uses pantry essentials to serve eight people for just $16.54 or $2.07 per person.

Cajun Spice Roast Turkey

Serves: 8

Ingredients:

• 5-7 kg frozen turkey, thawed

• 1 tsp (5 ml) each, cayenne pepper (optional), garlic powder, salt

• 1/2 tsp (2 ml) each, onion powder, oregano, pepper, paprika, thyme

• 1/2 cup (125 ml) butter, at room temperature

Directions:

1. Heat oven to 325°F (160°C). Place a rack in a large, deep roasting pan. Dry turkey well with paper towels. Mix all seasonings together in a small bowl. Reserve 1 tsp (5ml) of spice mix. Add butter to remaining mixture and combine. Rub under and on skin of turkey. Place turkey on rack in prepared pan.

2. Roast until thermometer inserted into the thickest part of the thigh reads 170°F (75°C), leg moves easily when twisted, and juices run clear; about 3 to 3 1/2 hours. Remove from oven, tent loosely with foil, and let rest at least 30 minutes before carving.

Tip: For an extra boost of flavour, add a halved lemon, 4 unpeeled garlic cloves, and a handful of parsley to turkey cavity before roasting.

Optional Easy Gravy: Heat 1/4 cup turkey pan drippings in a skillet. Whisk in 1/4 cup flour and reserved 1 tsp Cajun spice and cook 1 min. Gradually whisk in 2 cups (500 mL) chicken broth and stir until thickened, about 5 minutes.

Find more delicious Christmas recipes at www.walmart.ca/recipecentre.

www.newscanada.com

Dec 01

How to Make Festive Christmas Bath Bombs

christmas-bath-bombsBath bombs are an excellent choice for a handmade Christmas gift or stocking stuffer. It’s a good idea to make a big batch at the beginning of the Christmas season to keep on hand for hostess gifts or last minute office gift exchanges.

There are a lot of creative ways to decorate your bath bombs to turn them into really special gifts. Your local craft store will likely carry a variety of Christmas themed soap molds that are a great way to make bath bombs. You can also find lots of soap mold options online.

If you don’t want to spend the extra money on holiday molds (or you’ve procrastinated and it’s too late to have them shipped!), there are lots of options for decorating plain round ones.

Shea butter makes wonderful “icing.” Soften it in the microwave in a small bowl until it has the consistency of lotion. If it’s too runny just let it sit for a couple of minutes until it thickens back up. When the consistency is right, dip the bath bombs in it about ¼ of the way in so just the tops are covered.

You’ll have a couple of minutes to work before the shea butter hardens, so do 3 or 4 at a time and decorate them. While the shea butter is still soft, sprinkle “toppings” on the bath bombs. I like the colored sugar you buy to sprinkle on cookies as they give them a festive look. Other options include grated chocolate, dried rose petals and dried spice such as a dusting of cinnamon or nutmeg.

You can make bath bombs that are small in size (1 ¼”) and decorate and package them to look like truffles. Buy the small candy papers at your grocery store and put a small bath bomb in each one and put them in a candy box for a super cute gift. Just remember to label them as not edible!

There are lots of options for scents. Cinnamon and vanilla both evoke festive feelings and are great to get into the Christmas mood while relaxing at the end of the day.

Also keep in mind that if you’re giving them to someone on Christmas day, it might be a good idea to use a nice relaxing scent like lavender. A nice unwinding bath to recover from the Christmas season is truly a wonderful gift!

Here is my favorite Christmas bath bomb recipe. The gingerbread scent always puts me in a good mood.

Festive Gingerbread Bath Bombs

Ingredients

  • 2 c. baking soda
  • 1 c. citric acid
  • 1 c tapioca starch
  • 2 tbsp. shea butter, melted
  • 15 drops cinnamon essential oil
  • 15 drops ginger essential oil
  • 8 drops nutmeg essential oil
  • 8 drops clove essential oil
  • Spray bottle of witch hazel

Directions

Sift dry ingredients together in a large glass bowl. Combine shea butter and essential oils, drizzle over dry mixture and mix with hands. Spritz with witch hazel as needed to hold mixture together. Pack into molds, pressing firmly.

Allow to dry 24 – 48 hours before decorating.

For more information and great recipes for making bath bombs, visit www.makebathbombs.com

 

Coralynn Gehl has written several articles and eBooks on alternative health care issues as well as making spa and body products at home. Her website is www.makebathbombs.com.

Article Source: EzineArticles.com

Dec 01

Four Festive Cranberry Recipes for the Holidays

Oh, the possibilities with cranberries!

Oh, the possibilities with cranberries!

I love cranberries. They are one of the foods I like to indulge in during the holidays. If you, too, are a cranberry lover, why not stock up on fresh cranberries and cans of cranberry sauce during the holidays when they are on sale and save them for later? Fresh cranberries will freeze well for several months.

Cranberries are very versatile, and can be used in salads, breads, and even stuffing. Give these mouth-watering recipes a try and infuse your holiday cooking and baking with the taste and aroma of cranberries!

This first cranberry salad recipe I have made for our last two Thanksgiving meals and I plan to make it again for an upcoming holiday brunch. People love it and always ask for the recipe. It has become a new family favorite.

Festive Cranberry Salad

  • 1 can (20 ounce) crushed pineapple in juice, un-drained
  • 1 cup cold water
  • 2 (3 ounce) boxes raspberry or cranberry flavored gelatin
  • 2 cans whole berry cranberry sauce
  • 1 medium apple, chopped

Drain pineapple, reserving all liquid. Add enough cold water to the reserved juice to make 1 cup liquid. Bring to boil, remove from heat. Add gelatin, stir at least 2 minutes until completely dissolved. Add cold water and let cool to room temperature.

In a bowl, combine cranberry sauce, crushed pineapple, and chopped apples. Stir until well blended. Stir in cooled gelatin.

Pour into serving dish and chill until firm. Garnish with sliced apples, if desired.

Cranberry Sweet Potato Bake

  • 2 cans (15 oz. each) cut sweet potatoes, drained
  • 1 cup fresh or frozen cranberries
  • 1/4 cup coarsely chopped pecans
  • 1/2 cup orange marmalade, warmed

Place sweet potatoes in a greased 11x7x2 inch baking dish. Sprinkle with cranberries and pecans; spoon marmalade over top. Cover and bake for 25-30 minutes or until heated through.

Cranberry Pumpkin Bread

  • 2 eggs, beaten slightly
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin
  • 2 1/4 cups flour
  • 1 cup chopped cranberries
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Make a well in the center of the batter and add the pumpkin. Stir in cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.

Fresh Cranberry-Cornbread Stuffing

  • 1 (8-1/2 oz.) pkg. cornbread mix, baked and crumbled
  • 1/2 of a (13 oz.) pkg. stuffing mix
  • 1 (lb.) fresh cranberries
  • 3/4 cup sugar
  • 1/2 to 1 cup chopped onion
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme, crushed
  • 1 cup butter, melted

Wash cranberries and drain well. Combine with all remaining ingredients adding butter last. Toss to mix and stuff lightly into neck and body cavities of the turkey. Truss and roast as desired.

Note: Use this stuffing with a 14 pound turkey or larger.

 

Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

Article Source: EzineArticles.com

Dec 01

Homemade Hot Fudge Sauce for Christmas

chocolate-sauceIf you are looking for an easy, inexpensive gift to give to family and friends, you can’t go wrong with homemade hot fudge sauce. Seriously, who doesn’t like hot fudge!? I am making 12 jars of fudge sauce this year, to make sure I have something on hand to give to anyone I need an inexpensive gift for.

You may already have everything you need on hand to make a couple of jars of hot fudge sauce. I figured that even if you have to go out and buy canning jars to put the hot fudge in, you are looking at less than $2 a jar for this delicious, homemade treat. One container of baking cocoa makes approximately two batches.

Hot fudge is not just for ice cream…it can be put in chocolate milk, hot chocolate, even coffee!

Here is what you will need:

Homemade Hot Fudge Sauce

  • 2 cups white sugar
  • 1 cup brown sugar
  • 1 cup baking cocoa
  • 4 tablespoons flour
  • 1/4 cup butter or margarine
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

In a sauce pan, stir together white sugar, brown sugar, baking cocoa, flour, and salt. Add margarine and water, stirring well. Slowly bring to a boil, and continue boiling for approximately 10 minutes, stirring occasionally. Remove the pan from heat and stir in the vanilla. The hot fudge sauce will thicken as it cools.

After it has cooled, pour the fudge sauce into pint sized canning jars, and decorate as desired.

This recipe is very forgiving. I accidentally put in 3 cups of white sugar and the sauce turned out very thin. I added another 2 tablespoons of flour and cooked it for another 10 minutes, and the sauce still thickened and turned out great.

This recipe makes enough for approximately 1 1/2 pint jars, so if you double the recipe, you will have enough for 3 pint jars.

This hot fudge sauce makes a very attractive gift. You can tie a ribbon around the jar lid, or add a scrap of fabric under the jar ring for decoration. Give the jar by itself or as part of a gift basket containing other items for ice cream sundaes. After your friends taste this hot fudge sauce they will never buy it from the store again!

Note: These jars need to be stored in the refrigerator, so make sure to mention this to the person you are giving the gift to.

 

Rachel Paxton is a freelance writer and mom of five. For recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

Article Source: EzineArticles.com