Peach Cobbler

Serves 8

Preheat the oven to 350 degrees.

2 cups fresh or frozen peaches, chopped
3 tablespoons butter
1 tablespoon grated lemon rind

Combine the peaches, butter and lemon rind in a saucepan  over medium heat.

1-tablespoon cornstarch
3/4-cup Raspberry c.a.n.e sugar

Add the cornstarch and sugar. Cook, stirring constantly, until thickens slightly.

Pour into a 8x8-inch baking dish and let stand while making the topping.

1 cup sifted flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon sea salt (For this I like Sel Gris Velvet. It’s very fine)

Sift the flour, sugar, baking powder, and sea salt into a mixing bowl.

1 cup milk
¼ cup butter
1 teaspoon vanilla extract (From the bottle you’ve made yourself of course!)
1 egg

Add the milk, butter, vanilla, and egg. Beat at medium speed for 2 or 3 minutes. Spoon over the fruit mixture in a baking dish. Bake for about 40 minutes.

Cherry Scones

I love scones...as long as they are not over baked!  Don't stray far from the oven.  These beautiful babies don't take long to bake so watch them closely.  As soon as you see them turn golden brown they are done.  Enjoy!

Cherry Scones

makes 6

Ingredients:

1/3 cup dried cherries


1/2 cup boiling water


Soak cherries in hot water for 10 minutes and then drain and set aside.

1 1/2 cup flour

1 1/2 tablespoons granulated sugar


1/2 tablespoon baking powder


1/4 teaspoon cream of tartar


1/4 teaspoon sea salt
 Suggestions:  Pure Ocean, fine or Pink Himalayan, fine

Combine the dry ingredients in a large bowl.

1/4-cup butter, room temperature

Using a pastry blender, cut in the butter until mixture it resembles coarse crumbs. Set aside.

1 egg, separated


1/4-cup sour cream

1/3 cup Half and Half

3/4 teaspoon almond extract

In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add the sour cream mixture to the flour mixture and stir until soft dough forms.

Mix in the cherries and then knead the dough lightly on a floured surface just until dough can be handled. Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet

Reserved egg white

1 teaspoon Lemon c.a.n.e sugar

Cut into six wedges (separate them slightly) and brush with beaten egg white and then sprinkle with sugar. Bake at 400 degrees F. for 15 to 20 minutes.

Super Bowl Chili

Well the Super Bowl is almost here and it is time to start planning for the big day.  One of my favorite recipes is an easy crockpot chili.  This recipe serves a big crowd and does not take a lot of time.  Enjoy!

Crockpot Chili

Serves 13 (makes 7 quarts)

2 lbs ground beef (ground turkey will also work)

3 Tbsp of Tex-Mex Rub

2 - 28 oz cans tomatoes, crushed peeled

2 - 28 oz cans tomatoes, diced

2 -  8 oz  cans kidney beans, drained

2/3 cup honey

1 medium onion, chopped

1 large green pepper, chopped

1.  Brown ground beef and drain.

2.  Put all ingredients in crockpot and stir well.

3.  Cook on low for 8 to 10 hours, or high for 4 to 6 hours. 

4.  Enjoy

Our family enjoys serving this chili with sour cream, cheese and Fritos.   

Happy New Year!

We hope everyone had a great time over the holidays.  Both Brenda and I feel so blessed this holiday season, not only are we blessed by our friends and family, but with our customers.  We have some of the best customers, I can’t say that enough.  As a small token of our appreciation we want to give all our fans 10% off everything January 1 – Jan. 15^th.  We are making this coupon available to everyone, so share with your friends and family.  While checking out use Coupon Code: NEWYEAR. Visit us at www.saltsisteronline.com

Christmas Gift + Sea Salt

Looking for an inexpensive Christmas gift?  Here is a simple and quick idea! 

What you need:

1 lb Sea Salt, I use Pure Ocean Atlantic or Himalayan Mineral Salt
Essential Oil (any scent you like, I prefer Lavendar)
Storage Containers (I found my little jars at Family Dollar)


Mix 2 cups of Sea Salt with 15 - 20 drops of Essential Oil and mix.  Place your foot scrub in your container and you are done!  Simple and EASY!

Uses:  Put 1/4 cup in warm water and soak feet.  After soaking feet rub salt mixture on skin (excluding face), rinse.  Leaves skin smooth.  Enjoy

Finished Product

Baked Rigatoni with Sausage and Mushroom

Baked Rigatoni with sausage and mushrooms – This hearty pasta your family will savor.

Serves 6

1 ounce dried porcini mushrooms

1 cup hot water

Rinse porcini mushrooms.  Place in medium bowl.  Add 1 cup hot water, cover, and let stand until softened, about 20 minutes.  Drain, reserving soaking liquid.  Chop porcini.

To Make Sauce

1 tablespoon, olive oil

1 large onion, finely chopped

Heat olive oil in a heavy large pot over medium heat.  Add onion; sauté until tender, about 10 minutes. 

1 ¼ pounds hot or mild Italian sausages, cut into bite size pieces

Add sausage to onions, increase heat to high and cook until no longer pink, about 10 minutes.

1 pound button mushrooms, sliced

1 teaspoon fresh rosemary, chopped

Add button mushrooms and chopped rosemary to pot and stir until mushrooms begin to soften, about 8 minutes.

Reserved porcini soaking liquid

½ cup dry white wine

1 bay leaf

Add porcini mushrooms, wine, and bay leaf to pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.  Reserving soaking liquid.  Add porcini soaking liquid to pot leaving sediment behind. 

1 cup beef broth

Pour in beef broth and bring to a boil until sauce is syrupy, stirring occasionally, about 10-15 minutes.

1 cup half and half

Add half and half, boil until slightly thickened.  

Prepare baking dish

Brush a 3 ½ -quart glass or porcelain baking dish with oil. 

Prepare Pasta

1 pound rigatoni pasta

½ cups Parmesan cheese, freshly grated

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Drain.  Add to the pot of sauce.  Mix freshly grated Parmesan cheese in with pasta and sauce.  Season with salt and pepper.  Put into prepared baking dish.

Preheat oven to 375 degrees.  Cover dish with foil.  Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese.

Holiday Gift Sets & More!

With every gift set purchased we will be adding a free 1 oz. bag of one of our fabulous products.  This year we have 13 different gift sets to purchase: our Small Sampler Gift Sets, 3-Jar Gift Boxes, 4-Square Gift Sets, Grinders and Vanilla Infusion Kits!

We offer 4 different combinations in our Small Sampler Gift Sets and 3-Jar Gift Boxes: “Triple Threat”, “Essentials”, “Short ’n Sweet” and “Asian Flair”.  Our 4-Square Gift Sets come in “Gourmet Sea Salts”, “Grill It!” and “Me Gusta” (“I Like”).   Visit the website for a complete description of what you’ll find in each.  And remember, with every gift set we will be adding a free 1 oz bag!

We also offer Gift Certificates on our website in quantities of $15, $30 and $50.  We can send them directly to you or to the recipient. Check them out HERE for more information.

Mulled-Wine Cranberry Sauce

Makes about 3 cups

2 large navel oranges

Finely grate peel from 1 orange and reserve.   Cut off peel from second orange and white pith from both oranges.  Using small sharp knife and working over bowl to catch juice, cut between membranes to release orange segments.  Cut segments in half crosswise, reserve juice.

1 12-ounce bag fresh cranberries (3 cups)

1 ½ cups dry red wine

½ cup raw honey

¼ cup Ginger Cane Sugar

½ teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Combine cranberries, wine, honey, Ginger Cane Sugar, cinnamon, cloves, nutmeg, grated orange peel and reserved juice from oranges in medium saucepan.  Stir over medium-high heat until honey and sugar dissolves and mixture boils.  Reduce heat to medium-low and simmer, uncovered, until berries burst and juices thicken slightly, stirring frequently, about 20 minutes.  Remove from heat; stir in orange segments.  Transfer sauce to bowl.  Cool to room temperature.  Cover and chill.  (Can be prepared 1 week ahead.  Keep refrigerated.)

Green Beans with Sautéed Shallots and Vermouth

Serves 4 to 6 
 

1 teaspoon sea salt of your choice

1 pound green beans, stem ends snapped off
 

Bring 2 ½ quarts water to a boil in a large sauce pan over high heat; add sea salt and green beans, return to boil and cook until beans are bright green and crisp-tender, 3 to 4 minutes.  Meanwhile, fill large bowl with ice water.  Drain beans in colander and transfer immediately to ice water.  When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels.  Transfer beans to gallon-sized zipper-lock bag, seal and refrigerate until ready to use, up to 3 days.
 

(To blanch, dress and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don’t bother shocking them in ice water.  Instead, quickly arrange the warm beans on a serving platter and top with the sauce you’ve prepared as the beans blanch.)
 

2 tablespoons unsalted butter (4TBS total)

4 large shallots, sliced thin (about 2 cups)
 

Heat 2 tablespoons butter in small skillet over medium heat until foaming; add shallots and cook, stirring frequently until golden brown, fragrant and just crisp around the edges, about 10 minutes.  Set skillet aside.

Heat ¼ cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, 1 to 2 minutes.  Season with sea salt and pepper to-taste and arrange neatly on warm serving platter.
 

2 tablespoons dry vermouth

2 tablespoons unsalted butter

Sea salt  (Recommendations:  Fumee’ de Sel, Murray River or Garlic seasalt)           

Freshly ground pepper to-taste
 

Meanwhile, return skillet with shallots to high heat, stir in vermouth, and bring to simmer.  Whisk in butter, 1 tablespoon at a time; season with sea salt and pepper to-taste.  Top beans with shallots. 

Blue Cheese, Walnut and Cranberry Crostini

12 servings

24  ¼ -inch-thick slices of baguette bread

2 tablespoons walnut oil (4TBS total)

Preheat oven to 400 degrees.  Arrange bread slices on baking sheet.  Brush bread slices on topside with 2 TBS walnut oil. Bake until crisp, about 3-5 minutes.

½ cup chopped, toasted walnuts

8 ounces blue cheese, crumbled

4 tablespoons minced shallots (6 TBS total)

1/3 cup dried cranberries

Fleur de Sel sea salt

Mix walnuts, cheese, 4 TBS shallots and dried cranberries in medium bowl.  Spread mixture on toasts.  Sprinkle with Fleur de Sel sea salt.  Bake until cheese melts, about 4 minutes.

Pumpkin Muffins| Fall Treat| Family Time

Finished product

This week we would like to feature a recipe that comes from Carla Berkey, one of our customers.  I sent out an e-mail asking for a family recipe.   This recipe she found on pinterest, then adjusted to her preferences, it is one of there favorites.  I decided to make the recipe myself and I can tell you these muffins are terrific.  In fact I have all the ingredients in my cupboards right now to make batch number 2.    


Pumpkin Muffins
1 box Spice Cake Mix
1 15 oz. can Pumpkin

Mix together ingredients. It will be thick. Add nut pieces and cranberries to your liking. Spoon into mini muffin tins and bake at 350 degrees for 15-25 minutes or until a toothpick comes out clean. Super moist and delicious!

Always take time to enjoy!

We encourage you to try this recipe out, spend time with family this fall.  This was an easy recipe to have my young daughter help me out with.  So grab your nieces, nephews, grandchildren or kids and make memories in the kitchen. ~ Carmen

Perfect Margarita Ingredients

• 1 (6 ounce) can frozen limeade concentrate
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• Strawberry Cane Sugar

Directions

1. Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Rim your glass with Strawberry Cane Sugar or use Sea Salt if preferred.  Pour margarita into glasses and serve. 

Twist of Lime Guacamole

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 2 tablespoons cilantro leaves, finely chopped
• 1 tablespoon of Lime Cane Sugar
• 1/2 teaspoon coarse sea salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped
• Sea Salt to taste

 
Serve with tortilla chips.

Directions
1  Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
2  Using a fork, mash the avocado. Add the chopped onion, cilantro, lime cane, salt and pepper and mash some more.  Keep the tomatoes separate until ready to serve.  Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3  Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4  Just before serving add the chopped tomato to the guacamole and mix.