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CloversMum Posted - Dec 18 2015 : 08:56:25 AM
What are you all making for the holidays using your milk?

I was looking through MJ's book and found a simple recipe for chocolate milk syrup. My youngest loves ice cream with chocolate as a topping ... now I'll have some made up for him with real ingredients!

Also, I think I'll try to make some sweetened condensed milk as I may make a family recipe for fudge that uses that ... how long does it stay good in the refrigerator after making it?

25   L A T E S T    R E P L I E S    (Newest First)
CloversMum Posted - Jan 09 2016 : 8:14:31 PM
Ashley's recipe worked well. But I love your idea, Cindy, of making a huge pot and then putting it in the small jars to drink cold or heated throughout the rest of the week! And yes I do think too many people in my family are hooked on sugar or corn syrup even though I try!
txbikergirl Posted - Jan 09 2016 : 3:22:32 PM
charlene, i wanted to follow up on your chocolate milk question and see if you have found anything that is working better for you.

i think what you are battling with young ones is the corn syrup taste/addiction. they just cant get past how "real" food tastes, i have had this same issue with lover boy ;>

i prefer to do a gallon or so of chocolate milk/cocoa on the weekend and then put it up in my cute little pint jars. i drink it as cocoa the moment it is made, and all the rest is just bottled and stuck in the refrig.

i do mine without a recipe, but its basically a cocoa to sugar ratio of 3:2, mix that up with just a bit of warm milk to get it all syrupy, then dump into the hot milk on the stove. get it all warm, add about a tablespoon or so of vanilla and a teaspoon or large dash of salt and its done.

i do it all by taste, so no real recipe. i can tell you that today i used 1.5 cups cocoa and 1 cup sugar with a gallon of milk. this made 9 pints, but those are really strong chocolate tasting pints. most mornings i will pour about a 1/2 cup of cream off the top of a milk bottle and then pour another 1/2 cup of chocolate milk onto that goblet and it makes a really decadent drink. otherwise you can cut it with milk if it is too chocolatey for the kids.

you will notice in most recipes that the sugar content is greater than the cocoa content, so your kids will be used to that. shocking sugar content actually. you could start with a 1:1 ratio and then start backing it off each time you make it to reduce the sugar content. notice my 3:2 ratio above is with the cocoa being greater. i actually strive for a 2:1 ratio with cocoa being greater, but that depends on the quality of the cocoa and the audience drinking it ;> if :all adults then i can pull that off, anyone under 22 and back up to 3:2 ratio.

also, experiment with different cocoa powders. i am assuming maybe you used droste, but maybe it was another dutch cocoa. the processing for dutch cocoas is different (it is alkalized), and in baking recipes they can be very specific on using dutch or non-dutch cocoas. i can tell you i just moved to non-dutch and don't bother with multiple cocoas anymore ;>

finally, i recently switched to raw Cacao powder instead of cocoa. the difference is essentially just the extent of the processing. right now i am using dagoba and i swear it made the best darn pot of chocolate milk ever over the holidays. my niece had gotten it for me and i just love it. everything we made with it was stellar. it is organic and fair trade, but i have been reading a bit now that it is actually owned by Hersheys so essentially Monsanto. I don't really know all the details so need to research that more. was hoping it was a smaller company so i was supporting small business. sigh.

let me know how it all goes ;>
CloversMum Posted - Dec 30 2015 : 4:28:16 PM
Thank you, Ashley! I think even my picky eater will love this hot chocolate. :-) One way or another, I'll get some Jersey milk down him...
Ashley Posted - Dec 30 2015 : 1:30:50 PM
Any organic dark chocolate will work. :) I usually buy the powdered milk from the bulk section at the co-op. They used to sell organic valley nonfat powdered milk, but I haven't seen it there, so I usually just head for the bulk bin.
CloversMum Posted - Dec 30 2015 : 12:58:59 PM
Thank you, Ashley. Is MaryJane's organic chocolate bars still available? I tried to find them on your website, but came up empty. But I suppose any organic dark chocolate (I'm thinking some from the Co-op) would work.

Second question, what powdered milk do you recommend for the second recipe?

I'm going to have the supplies for both ready to go ... no more store bought hot chocolate mix here.
Ashley Posted - Dec 30 2015 : 10:31:23 AM
Charlene, I have a couple methods of making hot chocolate. This recipe is super rich & creamy: http://www.raisingjane.org/journal/28209
For an instant version, I keep this powder in my pantry: http://www.raisingjane.org/journal/53423 The instructions say to add it to boiling water, and add a splash of cream, but if you swap the water for milk, it makes a decadent treat!
CloversMum Posted - Dec 29 2015 : 9:20:57 PM
Thanks, Keeley. Yes, let me know what the hot chocolate recipe was if you get it.

Bugs, eh? Are the bugs killing the trees? We need Janet to diagnose and recommend treatment! Or perhaps, Sydney would know.

Janet posted on another thread that her mother grew citrus trees inside the house. They pollenated using paintbrushes! I think it was on the daily chat, dated 12/26 or 12/17.
farmlife Posted - Dec 29 2015 : 7:23:07 PM
I got a lemon and a lime tree when the greenhouse had things on clearance this summer, Charlene. They've been in the house exclusively, but seem to have contracted some kind of bugs. I tried dish soap and water to rid them of the bugs, but it didn't work. Not sure what else would work that I want to use.

We went over to some friends' house a few weeks ago that we share some of Elli's milk with. They made homemade hot chocolate with Elli's milk that was really good. I'll have to ask for the recipe. It started with unsweetened chocolate squares.
CloversMum Posted - Dec 26 2015 : 08:51:54 AM
All good things to those who wait ... and marinate orange peels for days and days and days. :-) Some day I want to try your recipe, Cindy. I'm just afraid now I'd forget half way through what I was doing and mess it all up! But I'm printing off your recipe and tucking into my kitchen copy of Milk Cow Kitchen.

For some reason, I've always wanted a lemon tree ... only they wouldn't survive up here in Idaho. But I've wondered if I could grow one inside the house. We have huge south facing windows so I think there might be enough light ... but lemon trees aren't cheap and I wouldn't want to get one to watch it shrivel up!
txbikergirl Posted - Dec 25 2015 : 6:30:57 PM
you need a thick orange peel to make it work, so navel oranges work really well. this actually makes a HUGE difference in the outcome as i have tried different oranges throughout the years, all types of fancy varieties, and simple thick peel navels work the best.

i have also tried recipes that only boil once in a setting and also go into the oven for drying and it isn't the same - at least for the oranges. it is the boil in syrup, marinate for a day, and repeat for 3 days that really gets it going - and then marinating for 4 days to candy that peel. then dry for a week and it is all loveliness. i also think it is this process that eliminates the bitterness, at least in the oranges.

i think it also depends on what you are looking for - my mom likes the thick sliced candied peel that is very moist. the lemon recipe looks absolutely delicious, but a different result.

i will try it with lemon some time and see how it turns out. always wanted too, and the right time of year for the lemon tree harvest, just need to find some time. i think i should try mary janes recipe and compare it with the one i have to see the difference between the two.

maryjane Posted - Dec 24 2015 : 8:32:06 PM
I'll ask Ashley what she does when I see her tomorrow. I know Adria loves hot chocolate.
CloversMum Posted - Dec 24 2015 : 08:07:26 AM
Any favorite wonderful recipe for hot chocolate using Jersey milk?

I made some yesterday using Dutch cocoa and the recipe on the back of the can ... youngest didn't like it. I want to find a great recipe so he'll start drinking Clover's milk.

There is a recipe in MJ's book for chocolate syrup ... is that the one to make and then just add to warm milk? I was really hoping for just a one pan deal ... not to have chocolate syrup in my fridge (too much of a temptation for me!).

Anyone?
CloversMum Posted - Dec 23 2015 : 09:12:13 AM
Thanks! I think I'll stick with candied lemon (might try it today as I printed out the recipe) as I'm drinking more tea than coffee these days. I think, too, having some in the freezer to quickly pull out as garnish for cakes or other desserts would be nice. I'd look gourmet even though I'm certainly not!

I do have two different kinds of oranges right now (I don't know what the "cutie" oranges are) so I could try a couple. Otherwise, it sounds like the elaborate process that Cindy does would do it.
Ashley Posted - Dec 23 2015 : 07:59:19 AM
I did try this with orange peels and they candied well, but were a little bitter. I just used navel oranges, but maybe an orange with less pith (like satsumas) wouldn't be as bitter.
maryjane Posted - Dec 23 2015 : 06:33:13 AM
I haven't tried it with orange peels. I'll see if Ashley has. Yes, VERY good in tea.
CloversMum Posted - Dec 21 2015 : 9:47:33 PM
Thanks, MaryJane! Could you substitute orange peels into your recipe? Although I think that some candied lemon peels would be amazing in hot tea.

Candied oranges dipped in chocolate sound decadent!
maryjane Posted - Dec 21 2015 : 7:53:16 PM
Lemon peel anyone? Same concept but not as labor intensive.
http://www.raisingjane.org/journal/59085

txbikergirl Posted - Dec 21 2015 : 7:29:13 PM
thanks andrea. charlene, you eat the peel. in fact it is only the peel that goes into this, you peel the oranges and then you and your hubby feast on orange slices while you start these the first night ;> the peel is simmered in a sugar syrup and that breaks down the peel and makes it soft. it might be the consistency of a caramel candy in the end - soft but not limp. it is very orangey, but sweet and soft. you can actually buy candied oranges in a box this time of year that are chocolate dipped ;>

CloversMum Posted - Dec 20 2015 : 7:26:53 PM
Such fun things to make! Cindy, do you eat the peel as well after its been candied? Or just the pulp part? As you can tell, I've never had candied oranges!

Andrea0509 Posted - Dec 20 2015 : 6:37:00 PM
Thanks all! I love my sweet little baking helper!
Cindy, your candied oranges sound amazing! What a process and labor of love. Your mom will love them for sure :)
txbikergirl Posted - Dec 20 2015 : 6:08:20 PM
thanks charlene, we always learn something new on HJO!

today i pulled them out of marinating and now they sit and dry until christmas morning. then we'll cut them into strips and wrap them in waxed paper. this is five large navel oranges.

NellieBelle Posted - Dec 20 2015 : 09:15:27 AM
That is so cool Cindy. Thanks for sharing. I can't say I've ever heard of it. I imagine the flavor is out of this world good. Learn something new everyday. :)
txbikergirl Posted - Dec 19 2015 : 5:32:56 PM
andrea that is wonderful. i remember baking and icing christmas cookies with my mom, so wonderful. i actually plan to do that with my nieces next week too, you never outgrow that.

i sold myself short earlier, it dawned on me today that i forgot to share my candied oranges i am making. i make these for my mom every year, it is her single favorite treat in the world. it takes two weeks to make them as you cook them a bit each evening then sit them aside to marinate and do that for 3 days, then let sit for 4 days, then cook once more and cut into strips and then dry out for 7 days. then we dip some in chocolate and leave some just plain. i'll post photos when i am done next week, this is the first or second day of cooking them.

CloversMum Posted - Dec 19 2015 : 12:00:23 PM
What precious memories, Andrea! And yummy cookies!
maryjane Posted - Dec 19 2015 : 10:04:49 AM
Thank you for sharing your adorable daughter with us. What a cutie-pie. I have two of my grandgirls here this morning and likewise we have some baking planned.