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Honey Orange Sauce

Suggested use: Use this for meat.

Yields: 1 cup

1 cup of honey                                          

1 cup of orange juice   

1/2 tsp orange zest. 

1/4 tsp dry mustard.                     

Place honey, orange juice and zest, and mustard in a small saucepan. Simmer over a low heat until reduced slightly. See herbs & spices at http://www.yumrush.com/herb-spice/


Lemon Sage Sauce

Suggested use: Use this for seafood and fish.

Yields: 1/2 cup                                                    

1/2 cup unsalted butter

1 tbsp. lemon juice

1 tsp. dried sage

1 tsp. lemon zest

1/2 tsp. salt

Melt butter slowly in a small saucepan over low heat.  Whisk in the lemon juice and zest, sage, and salt. See herbs & spices at http://www.yumrush.com/herb-spice/     


Winter Fruit Chutney

This chutney is great with a roast bird, or other wintry meat, such as beef roast.

Yields: 2 ½ cups

½ orange

1 ½ cups dry white wine

¼ cup sugar

1 tbsp. lemon juice

1 cinnamon stick

1 bay leaf

1 ½ tsp. coriander seeds

1 ½ tsp. whole black peppercorns

½ cup dried cranberries

½ cup dried figs, coarsely chopped

¼ cup dark raisins

1 ½ tbsp. ginger, minced

½ lb. apples, peeled & diced

Remove pith from orange, separate segments from membranes. Place white wine, sugar, lemon juice, cinnamon stick, bay leaf, coriander seeds, and peppercorns in a 4-quart saucepan. Cover, bring to a boil. Simmer 15 minutes. Strain mixture, discard solids. Return liquid to saucepan and add cranberries, figs, raisins and ginger. Cover and simmer until fruit is tender about 10 minutes. Add apples, simmer 15 minutes. Stir in reserved orange segments. Cool to room temperature. Refrigerate up to 1 week. See herb & spice at http://www.yumrush.com/herb-spice/   See dried fruit at http://www.yumrush.com/dried-fruits-wholesale/


Apple Chicken Sausage

Light and lean, this is truly the sausage of the century. Best grilled over mesquite and served in large French rolls topped with lots of dressed mixed greens.

¾ cup apple cider or juice

2 lbs. ground chicken

2 oz. dried apples, chopped

1 ½ tsp. dried sage

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/8 tsp. ground ginger

2 tsp. salt

½ tsp. freshly ground black pepper

1 chicken bouillon cube dissolved in 2 tbsp. boiling water

In a small saucepan, boil down the cider almost to syrup, about 1 to 2 tbsp. Cool and reserve. Add the apple cider and the remaining ingredients to the ground chicken in the mixing bin and process until thoroughly blended. Using the horn, extrude the mixture into the casings and twist off into six-inch links. Poke several holes down the length of each sausage. Refrigerate and use within 3 to 4 days or freeze for later use. See herb & spice at http://www.yumrush.com/herb-spice/


Chocolate Frosting

Gluten-free, Grain-free, Vegan  & Refined Sugar Free.

3/4 cup pitted dates
1/4 cup cocoa powder
1/4 cup sustainable organic palm oil shortening or coconut butter
1/3 – 1/2 cup water (you may need less or a tad bit more depending on how soft your dates are, be careful not too add too much though)

Add all of the ingredients to a high-speed blender, start with just 1/3 cup of water, you can always add more. Let everything sit for a few minutes, especially if your dates are very firm.

Blend everything together at a high speed. It may take a little bit to get it started, so you can start at a slower speed and increase the speed a little at a time.

Continue blending long enough to get a smooth, velvety consistency, this may take 5 minutes or more. If the frosting seems like it isn’t moving around in the blender because it is too thick, before you add more water, use a spatula to unstick the mixture from the blades and make some room in there. Put the lid back on and keep blending. When there are relatively no bits of dates and you have a rich, smooth chocolatey mixture, your frosting is ready.

In addition to donuts, this icing would be great on cakes, cupcakes, brownies, cookies, etc. Store any remaining icing in the refrigerator. See dried dates at http://www.yumrush.com/dried-fruits-wholesale/


Ryan's Prize Winning Oatmeal Apple Crisp

4-5 large peeled, cored and chopped apples

2 tsp. Pine Island Herb and Spice Apple Pie Spices.

1/2 cup butter

1/2 cup oatmeal

3/4 cup brown sugar

1/2 cup flour

1/2 tsp. salt

Spread apples in buttered baking pan. Sprinkle salt and apple pie spices over apples. Combine butter, oatmeal, brown sugar and flour until crumbly. Sprinkle over apples. Bake at 350 for 30-35 minutes.

Tip: For a crispy crust, spritz top of crisp lightly with water before baking.

 See Pine Island Herb and Spice Apple Pie Spices at http://www.yumrush.com/herb-spice/


Apple Oatmeal

Makes 4-5 servings

Prep Time: 10 minutes

Cooking Time: 5-6 hours

Ideal slow-cooker size: 2-qt.


2 cups of any kind of milk or water

2 Tbsp. honey

dash salt

1-2 tsp. Pine Island Apple Pie Spice

1/2 cup dry old-fashioned oats

1/4 cup steel cut oats

1 1/2 cup chopped apples

1/2 cup chopped walnuts

1. Mix together all ingredients in a greased slow cooker. 2. Cover. Cook on Low 5-6 hours. When serving add raisins or a sprinkle of brown sugar. A great way to start the morning!.

See Pine Island Herb and Spice Apple Pie Spices at http://www.yumrush.com/herb-spice/

Baking products you can find at http://www.yumrush.com/baking-gf/


Pumpkin Black Bean Chili

Makes 10-12 servings
Prep Time: 20 minutes
Cooking Time: 7-8 hours
Ideal slow cooker size: 5-qt.

1 Package Pine Island Herb Cowboy Chili Mix. You can find it at http://www.yumrush.com/soup-mixes/
2 15-oz. cans black beans, rinsed and drained
2½ cups chopped cooked turkey
16-oz. can pumpkin
14½-oz. can diced tomatoes
6 cups chicken broth. You can find it at http://www.yumrush.com/soup-mixes/

1. Transfer everything into a slow cooker.
3. Stir ingredients.
4. Cover. Cook on Low 7-8 hours.
5. Serve with a nice slice of crusty bread!


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