Garam Masala
Jan 24th, 2016 by Alice

From Jason Enevoldsen

  • white peppercorn
  • clove
  • bay
  • cumin
  • cinnamon
  • cardamom
  • coriander
  • Optional: red pepper
  • Optional: mustard seeds


Grind together.

Cranberry Relish
Jan 24th, 2016 by Alice

From Selma Marie Schiefer Schury

  • 1 lb cranberries
  • 2 oranges
  • 1 lemon
  • 3 apples
  • 1 ½ cups sugar


Put all fruit in the food processor until finely ground. Add sugar. Mix. Let stand in the fridge overnight. Stir and serve.

This is an old family recipe, and an alternative to sweet cooked cranberry sauce.

Carob Syrup
Jan 23rd, 2016 by Alice

From Corinne Cooley

  • 1 cup water
  • ½ cup carob powder
  • 2 Tbsp honey
  • ½ tsp vanilla


Add a small amount of water to carob powder, stir into a paste. Add more water and and the honey. Bring to a boil while stirring in the rest of the water until it is the consistency you want. Simmer for a few minutes and then add the vanilla.

Basil Sauce (a.k.a. Non-Deadly Pesto)
Jan 23rd, 2016 by Alice

From Jessica Branom-Zwick

  • 6 cups fresh basil
  • 2 cups fresh flat parsley (Italian)
  • up to 2 cups olive oil
  • 3 cloves garlic


Cook together, serve over chicken (or wherever you’d like pesto)

I don’t eat pesto, because no matter how many times I read the ingredients, and no matter how often the cook insists it doesn’t include walnuts … it always does (in addition to those pesky not-quite-nut pine nuts). So I refuse to eat pesto. Jessie kindly refers to hers as “basil sauce” and cooked it from scratch in my own house so it was entirely safe and 100% nut free. I will never trust pesto.

Spiced Plum Butter
Nov 28th, 2015 by Alice

From Alice Enevoldsen

Spiced Plum Butter

  • Plums (I used home-grown Gage plums, filled my stock pot about 2/3 full of frozen-and-then-thawed quarters from my tree this summer)
  • Sugar (2.75 cups)
  • Cinnamon — a few good shakes
  • Clove – a sprinkle
  • Coriander – about a teaspoon whole, then crush it.
  • (This recipe filled 30 4-oz jars)



Wash, core, and quarter your plums. Then freeze until you have time to jam.

Thaw the plums in the refrigerator, dump all that into the pot till it is 2/3 full.

Cook/simmer until the plums are soft. Run it all through the blender, return to the saucepan.

Add the spices, simmer for a short time. Skim off any foam that develops.

Add up to ¾ cup sugar per cup of juice, or, like me, as much sugar as you have on hand or feel like..

Simmer until the pectin has developed and the plum butter “sheets” off a cool metal spoon. Skim off foam as it develops. Stir often enough to keep it from burning on the bottom.

Pour your jam into sterilized jelly jars and process according to your directions for fruit butters.

Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.

Safe “Old Bay” Seasoning
Apr 4th, 2010 by Alice

From Jason Enevoldsen

  • 1 tsp pepper
  • ½  tsp mustard
  • 1 tsp celery seed
  • ⅛ tsp cinnamon
  • ¼ tsp clove
  • ½ tsp cardamom
  • ⅛ tsp ginger
  • 1 tsp paprika
  • ½ tsp salt
  • 1 tsp (or more) bay


Grind up all the spices as fine as possible (or as finely as you have the patience for), then mix together.

As Old Bay seasoning has nutmeg and all-spice, it isn’t an option for us. Here’s something that smells the same and is tasty in similar recipes.

Green Tea Spice Rub
Dec 16th, 2009 by Alice

From Jason Enevoldsen

  • 10 Grams Celery seeds
  • 30 Grams Onion powder
  • 10 Grams Cayenne pepper
  • 35 Grams Garlic powder
  • 150 Grams Tea
  • 25 Grams Black pepper
  • 75-100 Grams Salt
  • 50-75 Grams Chili pepper


Combine. Coat on yummy meat. Cook.

Mayonnaise Substitute – Zesty French Dressing
Jun 27th, 2009 by Alice

Brianna’s Zesty French Dressing is almost creamy enough to pass for an herbed mayonnaise. It is slightly spicy, but not overly vinegary. It is more runny than mayo, so be sure to figure that in when substituting.

Brianna's Zesty French

Brianna's Zesty French

Beware! Brianna’s labels often picture foods that are not actually contained within the dressing. The most famous kerfuffle involves their Dijon Honey Mustard – which not only pictures an avocado, but is the exact same shade of green. There are no avocados in the Honey Mustard.

I wouldn’t use it in a chocolate-mayonnaise cake*, but in a case where you’re using mayo and don’t mind some spice and flavor, it works out quite well.

As of 6/2009 Brianna’s is available on Amazon.

*Yes, chocolate-mayonnaise cake. If you haven’t tried it, and you can have both chocolate and mayonnaise I recommend it.

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