Oct 6, 2014
Tea has been a classic refreshment since time immemorial! Only relatively recently has iced tea become popular, and now the whole world celebrates this robust thirst quencher.
This month, John Barritt and Son bring us Tradewinds Iced Tea the ideal beverage for all seasons.
Tradewinds Iced Teas are made with premium tea leaves, real sugar (NOT high-fructose corn syrup) and all-natural ingredients, with no preservatives. Tradewinds Iced Teas also contain anti-oxidants, renowned for strengthening our immune systems and promoting general good health.
Enjoy!!
Oct 6, 2014
Mott’s is a company probably best-known for its apple sauce and apple juice, recognized by moms as perfect for the young ones.
Mots has branched out and created a tasty and nutritious treat for kids of all ages: Mott’s Medleys Fruit Flavoured Snacks!
Made from all-natural fruit and vegetable ingredients, they have only 80 calories per serving and an entire day’s requirement of vitamin C, plus minerals and vitamin A.
Compared to the usual go-to snacks, Mott’s Medleys is a wise choice, because there’s no fat or gluten in the mix.
Oct 6, 2014
We’re featuring another celebrity brand this month: Clorox, the world-renowned line of household cleaning products.
Clorox started up 100 years ago amidst humble surroundings but, since the year 2000, has been on the Fortune 500 list .
The flu season is approaching, and you can cut down cross-infection by using Clorox throughout your home. Focus on phone receivers, fridge, microwave and door handles, light switches, and TV remotes.
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Oct 6, 2014
A famous Peruvian dessert, picarones are soft, doughnut-like rings made from pumpkin and sweet potato with a distinct sweet and spicy flavour. Picarones are deep fried until golden and served with chancaca – a citrusy molasses syrup.
Sweet, aromatic anise has a distinctive licorice-like flavour and is typically used to flavor a variety of dishes, drinks, and candies.
Ingredients
- 1 lb uncooked pumpkin, or 3/4 cup canned pumpkin
- 1 lb sweet potatoes
- 3 Cinnamon sticks
- 2 teaspoons whole anise seed
- 1 teaspoon whole cloves
- 1 tablespoon instant yeast
- 1 tablespoon sugar
- 2 eggs
- 1/4 cup brandy
- 3 cups flour
- 1 quart vegetable oil
- 1/4 cup molasses
- 1 1/2 cups light brown sugar
- 1 orange
- 2 limes
- 1/2 cup water
Directions
- Fill a large pot with water, and bring to a boil. Add 2 cinnamon sticks, 2 teaspoons anise seed, and 1 teaspoon cloves to the water.
- Peel the sweet potatoes and pumpkin, and cut into large chunks.
- Add the sweet potatoes and pumpkin to the boiling water and cook until soft. Strain and reserve 1/2 cup of the cooking water and let cool.
- When the pumpkin and potatoes are cool enough to handle, mash them or run them through a food mill. Set aside to cool completely. Measure 3/4 cup of the mashed sweet potato and 3/4 cup of mashed pumpkin.
- In the bowl of a standing mixer, dissolve the yeast and sugar in the 1/2 cup of cooled (slightly warm, not hot) reserved cooking water. Let rest for 5 minutes.
- Add the eggs, salt, sweet potato, pumpkin, and the brandy and mix with the dough hook attachment until well mixed.
- Add the flour gradually, and mix with the dough hook until smooth, about 5 minutes. The dough should be stretchy and smooth, but sticky. If it is very liquid, you can add up to 1/2 cup more flour.
- Cover and let rise in a warm place until doubled, or about 2 hours.
- Juice the orange and limes and reserve juice. Place the molasses, sugar, orange rind, lime rinds, orange juice, lime juice, 1 cinnamon stick, 1 teaspoon cloves, and 1/2 cup water in a large saucepan and bring to a boil, stirring.
- Lower heat and simmer for 15 minutes, or until mixture thickens slightly. The consistency should be similar to pancake syrup, and it will thicken more as it cools. Strain to remove the orange and lime rind and spices.
- When the dough has risen, heat the oil in a pot to 350°F.
- Wet your fingers in salted water. Form the doughnuts by grabbing a small handful of dough and stretching it into a ring around a couple of fingers, then tossing the dough quickly into the oil. This may take a little practice but misshapen picarones still taste heavenly so don’t fret too much! Alternatively, you can scrape the dough into a piping bag and pipe circles into the heated oil. Cook briefly, 20 seconds or so, and then flip the doughnuts using the handle of a long wooden stick or spoon.
- Cook the doughnuts in the oil until they are golden brown (about 30 seconds longer), then remove them to a paper towel lined plate.
- Serve immediately, drizzled with the warm syrup.
Oct 5, 2014
Cinnamon, allspice, and pumpkin fill your kitchen with the warm, inviting aromas of fall. These pancakes are so moist and delicious your family will be begging for more!
Makes: 12 servings
Prep time: 20 mins • Cook Time: 20 mins • Total time: 40 Mins
Ingredients
- 1 1/2 cups milk
- 1 cup pumpkin purée (use cooked fresh or canned pumpkin)
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Directions
- In a large bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Do not over mix as this will toughen the pancakes.
- Heat a lightly oiled griddle or skillet pan over medium-high heat. Form each pancake by pouring approximately a 1/4 cup of the batter into pan or griddle. Brown on both sides and serve hot. Top with maple syrup or honey.
