Tag archive for "Wax Orchards"

Galley

Valentine Pecan Pie

No Comments 06 February 2011

Set the hook in the most fearless fisherman by serving a slice of wonderful pecan pie.  This recipe is guaranteed to promote the most humble galley-slave to Master and Commander.  And it’s so easy; any galley with a microwave and an oven can do this miracle in just over an hour.  Besides pecans, the key ingredient is Wax Orchards Fruit Sweet.  Don’t leave the dock without it.  Gram for gram is has fewer calories than sugar and it substitutes at about a 3/4 to 1 ratio.  Double win.   Baked goods stay fresh longer and they have a marvelous gentle sweetness very unlike the sharp glucose spike from refined sugar. 

Ingredients:

3 eggs

1 cup Wax Orchards Fruit Sweet

1/4 cup melted butter

2 cups roasted and lightly chopped pecans

1 tsp molasses

1/2 tsp salt

1/2 tsp vanilla

9″ pie crust.

First, roast the pecans…..

1.)  Toss 2 generous cups of pecans on a plate and microwave for 1 minute. 

2.)  Mix them all up and microwave for 1 more minute.

3.)  Cut the pecans in half.  OK, you can leave a few of them whole.

Then,

4.)  Blend the melted butter and Wax Orchards Fruit Sweet.

5.)  Whisk the eggs, molasses, vanilla and salt together and add it to the Fruit Sweet/butter mixture.

6.)  Stir in the pecans.

7.)  Pour the whole works into a 9″ pie shell and bake at 350° for 65 minutes.

Mmmmm, what a treat.  Bet you didn’t know how nutritious pecans are, or that April is National Pecan Month. When was the last time you baked a fresh pecan pie in your galley stove? This recipe is way too easy for the HUGE bonus points that come with it.

Galley

Anniversary Pumpkin Pie

No Comments 02 February 2011

Ok the secret is out.  Today, February 1, 2011, Luann and I have been married 30 years.  Now, that’s a lot of green water through the scuppers, matey.  I’m here to tell ya.  So I thought I’d bake Luann a loaf of banana bread, but I was fresh out of Wax Orchards Fruit Sweet, and I just don’t bake without it, anymore.  Their Woodinville location is close, so I cruised over to fetch a half gallon.  While there, they handed me a number of new recipies.  Now pumpkin pie is Luann’s all time favorite.  And there it was, right on top.  The banana bread idea went over the side and I set a course for QFC to garner a few components.

ANNIVERSARY PUMPKIN PIE

  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 — 15 oz. can pumpkin
  • 1/2 cup Wax Orchards Fruit Sweet
  • 1 -1/4 cup evaporated milk (10 oz)
  • 1 — 9″ pie shell
  • Mix it all together until well blended (I use a stick blender, because it’s so easy.)
  • Pour the filling into the pie shell and bake at 350° for 60 minutes.

I could only find a 30 oz can of pumpkin pie mix, so I  doubled everything and made two pies.  Double the bonus points – just makes the case for that new boat toy a whole lot easier. 

So after a wonderful salmon dinner, Anniversary Pumpkin Pie was our dessert……with just a touch of vanilla ice cream.  You should be so lucky……..

This recipe is so easy.  What a delight it would be to have the aroma of fresh baked pumpkin pie fill the cabin after a full day of fishin’.  The only thing better would be the eatin’.  I guarantee it!

Galley

Ishmael’s Banana Bread

No Comments 24 May 2010

b-bread_tnBanana bread is always a big hit.  Any time, day or night, it’s just right; it fills the void and keeps the crankshaft spinnin’ when the wearies are about to take over.

Here’s Bert Bender’s recipe for an Ishmael favorite – a one-pan batch of banana bread.  Part of the appeal is that it reduces dish-washing, because you can mix it all in the same pan you bake it in (if you choose a pan that is a little larger than the volume of ingredients, and if your oven is large enough).  But of course, you can always mix it in a larger bowl and transfer the mixture into a loaf pan for baking. 

  • Mash 4 large bananas
  • Mix in 1-3/4 cups of pancake/baking mix (Bert now uses Trader Joe’s multigrain mix)
  • 3/4 cup old fashioned oats (or a combination of old fashioned oats, wheat or oat bran, wheat germ)
  • 1 cup sugar
  • 1 cup of chopped nuts
  • 1/2+ cup of dried cranberries or other chopped dried fruit
  • 1/3 cup canola oil (or other vegtable oil)
  • bake at 350° for 60 minutes

Bert recommends making a double batch of the batter and freezing half for future use.
However, if you can handle going first-class……buy Bert’s book: Catching the Ebb: Drift-Fishing for a Life in Cook Inlet and read it while feasting on his banana bread. Literary cusine par excellence!

….Velkommen Variation….

ingredients_tn All these ingredients have multiple uses, a big consideration on a boat with limited storage. Krusteaz for pancakes or biscuits. Oats for oatmeal or cookies. Nuts to go atop oatmeal, ice cream, salads and the same goes for dried fruits; perhaps some almonds sprinkled over baked cod or halibut. And everyone knows a carton of baking soda keeps evils odors away from the refrigerator. Of course, the uses for Bourbon are legendary.

Ingredients:
1.)  3/4 cup shelled walnuts
2.)  3/4 cup shelled pecans
3.)  3/4 cup dried cherries, cranberries or craisins
4.)  1-3/4 cup pancake or baking mix
5.)  3/4 cup oats
6.)  3/4 cup Wax Orchards Fruit Sweet (If you aren’t already using this product, it’s time to start.  Sugar is ancient history.)
7.)  1/3 cup canola oil or melted butter, if you prefer
8.)  2 eggs
9.)  1 tsp vanilla
10.) 1 tsp cinnamon
11.) 1 tsp baking soda
12.) 1 tsp baking powder
13.) 1/2 cup sliced almonds
14.) 3 very ripe bananas
15.) (optional) 1 Tbs bourbon…..and maybe several for the chef

First……roast the walnuts and pecans…..
1.)  Dump 3/4 cup of walnuts and 3/4 cup of pecans on a plate and microwave for one minute.
2.)  Mix them all up and microwave for one more minute.
3.)  Lightly chop the nuts into bits about the size of a raisin
4.)   Add the cranberries to this nutty mix and set aside.
Then……preheat the oven to 350°
5.)  Throw the remaining ingredients in a big bowl. (Yes, that includes the sliced almonds, too…they don’t get the roasting treatment.)
6.)  Mix well with a stick blender until you have a light brown goo.
7.)  Add the roasted and chopped walnuts and pecans plus the cherries/cranberries/craisins to the mix.
8.)  Still well with a big spoon.
9.)  Pour the final mixture into a greased or non-stick loaf pan.
10.) Bake at 350° for 55 minutes.
Finally……let cool a bit and enjoy………Mmmm, warm with a bit of butter…..heavenly.

Now you can mix everything in the loaf pan, but a high sided bowl is more user friendly.  If  you choose the one pan method, a light touch is required with the stick blender to keep all the ingredients in the pan.  A good stick blender like the Viking is more than handy; it’s indispensable.  Norpro makes some nice nonstick pans and they are local, too.  My particular favorite is the Norpro nonstick meatloaf/bread pan.  It’s exceptional for meatloaf and bakes a fine banana bread, too.

Galley

Sweet Heart Granola

No Comments 20 April 2010

I’ve already told the story of my introduction to Wax Orchards fudge. The Admiral’s mood softens at its very mention, making it much easier to bring up the subject of the new boat-toy  I just can’t live without. I’ve been curious about Wax Orchards other products and the recipies on their web site.  Fruit Sweet is a key ingredient in ‘most all of the recipies, so I thought that would be a good place to start.
Click on a thumbnail for a larger pic.

Fruit-Sweet_tn Fruit Sweet is usually an online purchase, but since I live near Woodinville, I stopped in and picked up a 32 oz. jug. My plan was to try the Sweet Heart Granola recipe. It looks easy. Something I can’t screw up. And if it turns out, granola is virtually an onboard essential. Breakfast, snacks…..anytime. Throw in some M&Ms, almonds, raisins, peanuts and chocolate chips and you’ve got trail mix. How cool if I could make my own.2 cups rolled oats, 1/8 cup canola oil, 1/3 cup Wax Orchards Fruit Sweet, 1/2 cup grape nuts cereal. I gathered all the ingredients and a bowl. Add oil to rolled oats. Mix/rub with hands to coat oats thoroughly…….Dang that seems like a lot of oil…..Oops, I used 1/2 cup of oil instead of 1/8 cup. How to save it? Better quad it. Everything gets multiplied by 4. Add Wax Orchards Fruit Sweet and stir; add grape nuts cereal and stir again. I spread the quad recipie onto 3 cookie sheets to bake for 40 minutes at 300°. Twice I grabbed the cookie sheets out of the oven and mixed things up. 40 minutes to perfection; crisp and golden brown. I slid the granola off the cookie sheets into a large bowl to cool. Of course, I had to try a piping-hot sample. Could I enhance the marvelous nutty flavor?….I tossed in 2 tablespoons of maple syrup. Perfect.Fruit Sweet surprised me. I was expecting a sticky-sweet syrupy concentrate as overpowering as the white frosting on a cheap cake. But it really doesn’t taste all that sweet, more like apple juice with some pear tossed in and a hint of Karo syrup; and it’s not a bit sticky. Regardless…..this granola is GREAT. I thought I’d be sprinkling it with rasins, cranberries, almonds, dried cherries, whatever. No way, this is just plain fabulous, all by itself.
Oven-Ready_tn
Ready-Yum_tn
Sprinkles_tn
Sweet Heart Granola is ideal for boating. Breakfast or snacks, plain or with milk……or as a base for Trail Mix; you’ll love it. My quad-quantity experiment produced two gallon-sized freezer bags each half full of granola (about 6.5 cups/bag). I’m quite sure it’s not going to last very long. I think it would be fun to try the Granola Scones recipe, too. For breakfast, may I recommend adding a few Almond Accents with milk. And for snacks, plain is perfect.

– original recipe from Sweet Inspirations by Patti Lynch –

Galley

Wax Orchards – Oh so good!!!

No Comments 21 March 2010

So I get a call a couple weeks ago from a contractor, Commercial Improvements, who needed a suspended ceiling for a project he was doing at the Woodinville Commerce Center.  A slight coincidence, I started my business back in 1983 doing most of the original tenant improvements at the Woodinville Commerce Center for owner/developer Peter Henning.  Later, I leased one of the warehouse units for a number of years, until I could build my own.  Well…….my buddy Bill and I are working away on a Saturday and along comes the the new tenant.  He was very complimentary of our work and gave us each a jar of Wax Orchards Fudge.  Now compliments are hard to come by in the construction world and gifts, even more so.  You can bet the tolerances on this job will be measured in microns.  Started in 1920 on Vashon Island, Wax Orchards now has a new office/warehouse in Woodinville.

Unlike my better-half, I’m not a chocoholic; I can take it or leave it.  But last night she had a tiny taste on the tip of a spoon and totally swooned.  “This is absolutely Heavenly!” she said.  She’s also a bit picky so I knew it had to be darned good.  Well, for a wee taste of desert this afternoon, we topped a tiny ball of Snoqualmie French Vanilla Custard with a tablespoon (45 cal.) of Wax Orchards Fudge Fantasy and added maybe a teaspoon of crushed walnuts.  What a KNOCKOUT!!  Fudge Fantasy is absolutely the thickest, richest, creamiest, most flavorful fudge on the planet.  It has to be warmed a bit to even be coaxed out of the jar.

“Bite me,” you say……”anything that good has got to be bad for you.”  Not so fast, matey.  Go to the Wax Orchards website; check out nutritional analysis and the endorsements and prepare to be amazed.  Diabetic friendly, fruit-sweetened, heart healthy, fat free, vegan, gluten-free, lactose-free…….How can anything taste so good and still be healthy?  After you peruse their product offerings: fudge, syrups, fruit sweeteners,  be sure to surf through the links on their menu bar.  There are a number of recipes that sound fabulous along with health information aimed at diabetes and weight control.  Besides being worthy of your upper-deck, Wax Orchards website is a great resource.  Wax Orchard’s products are sure to be found in the finer and healthier Northwest galleys……Velkommen’s, for sure. 

But, please, don’t take my word for it……..try a bite.


© 2011 MVVELKOMMEN. Some Rights Reserved .