**FYI-I apologize for doing several old Wicked Escapes recipes in a row, but I’ve been traveling for quite a while with limited Internet access (and I’m still working away on Jonah’s story!).  So for a while, I’ll continue to post several tried and true older recipes and articles before we get back to some new ones.**

Here’s something we’ve been making in our household for going on five years now…

Mr. Lyons’ Homemade Ketchup
original recipe from my hubby! >^..^<

Because of food sensitivities, regular store-bought ketchup doesn’t work for me.  I sadly did without for a long time (& this is a girl that used to pour it over *everything*).  Oh, how I missed Hunts! My super-sweet husband took it upon himself to find and tweak recipes for both mayo and ketchup, so I could enjoy them again!  I hope you do, too!

1  6-oz can of tomato paste
1½  6-oz cans of water
2 Tbl. honey
1 Tbl. molasses
4 Tbl. white vinegar
1 t salt (or more, to taste…we argue about this one!)
¼ t onion powder
¼ t garlic powder
(for spicier ketchup add 1/8 t paprika)

**Combine in electric blender on high & chill…makes about 20 oz**

A couple of current notes from 2009-we discovered (when we ran out of white vinegar) that using apple cider vinegar results in a slightly sweeter ketchup.  And since the time this recipe was created, I’ve learned that my body has a strong dislike of garlic and onions and anything in that botanical family.  It’s a pity, because I’m perfectly fine with the taste of them, they just don’t like me back.  So we now skip both the onion and garlic powder, and instead spice it with 1/2 teaspoon allspice and 3/4 teaspoon paprika. It’s still very yummy!

Larissa

PS, congratulations to Jody F. who won the print copy of Tempting Treats. HAPPY HALLOWEEN everyone!

Okay, I confess…while it’s not something I do often, sometimes I yearn for a cold glass of good ole chocolate milk. But with my aversion to all things processed, the cartons of dry mix or bottles of liquid sludge sold in stores aren’t going to cut it. Fortunately, my grandmother gave me a couple of fabulous cookbooks, circa 1950, that have proven exceptional reference points for making food and treats out of real ingredients (as opposed to those created in a laboratory). I’ve tweaked the chocolate syrup recipe and found something that works great over homemade ice cream, as well as squirted into a glass of organic milk  on occasion. Enjoy!

Larissa’s Homemade Chocolate Syrup

Place the following ingredients in a medium saucepan:
1 cup sugar
1/2 cup cocoa
1 square of unsweetened chocolate (optional, but makes it richer!!)
3/4 cup water
dash of salt

Over low heat, stir until melted and thicker…about 5-7 minutes.  Remove from heat and add 1 t vanilla, then refrigerate in glass jar.  For thicker syrup, simply use less water.

Currently reading: New Moon by Stephanie Meyer (yes, still!) and Insight Yoga by Sarah Powers

For a while I’ll be interspersing some of the recipes I’ve previously posted either at Wicked Escapes or my past Lairs. I love the way blogs organize everything according to topic and Mr. Lyons and I both find ourselves looking at the computer rather than scrounging my messy recipe box whenever we want to make something we know I’ve posted.

This cookie recipe is an original and remains a complete favorite. I make them at least once every month or so, often with little tweaks depending upon what ingredients are on hand, but always with the cranberries (and always with some type of chocolate ). Enjoy!

In a large bowl, cream together:
1 stick softened butter
3/4 cup raw or turbanado sugar (sometimes I take this down to half a cup & increase the liquid sweetener accordingly)

Beat in, adding each addition slowly:
1/2 cup safflower oil
1/4 cup agave nectar (or honey)
2 eggs (beat after each)

Stir in:
1/2 cup chopped pecans
1/2 cup old-fashioned oats
1 cup grain-sweetened chocolate morsels (or 1/2 cup each, white chocolate & regular chocolate)
1 cup dried cranberries****this is the #1 most important ingredient! (the chocolate is #2)

When everything above is mixed together really well, you will have a wet gloppy mixture in the bottom of your bowl. On top of that, measure out:
3 cups flour (I use a combination of sprouted spelt, oat & barley flour)
1 teaspoon baking soda
1/2 teaspoon allspice

Mix the dry ingredients together with a fork without dipping into the wet stuff. Once the dry is mixed, get your big spoon and go to it, mixing everything up really well. Depending upon the type of flour you use, you may want to add a tablespoons or so of either water or flour to get the right “cookie dough” consistency.

Bake on an ungreased cookie sheet at 375° for 8 minutes. Let cool on cookie sheet for one minute, then let cool completely on counter.

I brazenly bragged to my dad recently that I could make some of the best darn cookies he’s ever had. He gave me a hard time about that until tasting these. They really are great.

Yummy pie crust time!  I started making nut crusts several years ago mainly because I was too lazy to go through the hassle of creating a traditional flaky pie crust with the specialty flours I use in baking. Can honestly say I haven’t missed those traditional crusts one lick. While I don’t necessarily try to avoid all gluten, I definitely feel better when I keep wheat out of my desserts.

This recipe is quick and easy. Works great whether you’re talking about a fruit pie — apple, pumpkin, etc. Also works wonderfully as a substitution for a Graham cracker crust in things such as Magic Cookie Bars. Simply adjust the amounts based on how large your baking dish is.

For a basic 8 x 8 square — or deep dish pie pan:

Combine the following ingredients directly into your baking dish and stir to mix –

3/4 + cup very finely chopped pecans (measure after chopping) NOTE-walnuts, or a combination of the two, would also work fine, but when I have them on hand I tend to use pecans because they’re slightly sweeter

1/8 to 1/4 cup shredded coconut (optional)

2-3 heaping tablespoons gluten/wheat-free baking mix (Pamela’s works wonders but is very expensive. I tend to use homemade stuff– recipe will be provided in a future post.)

Drizzle 1-2 tablespoons olive or safflower oil (I admit…I never measure anymore, just start pouring in a thin stream) over all of the other ingredients.

You’ll have an easily smooshable mixture you can easily press into the bottom of your pan and up the sides if you choose. If this is going to be for a pie filling that you don’t cook (such as puddings), you can bake this for 5-10 minutes at 350° and you’re good to go. For pies or other goodies that you’re going to bake, I simply pour the guts straight on top and bake as usual.

Next Friday? Details on nuts!

Currently Reading: Wizard’s First Rule by Terry Goodkind (I know…I’ve been reading this one a while. It’s a really long book so I cover 150 pages at a time then pause and read other stuff. Can’t wait for the television series Legend of the Seeker to be released on DVD!)

Just Finished: Lady in Green, one of Barbara Metzger’s older regencies.  Adored it! How often do you have a bald heroine?

I thought it would be cool to post a yummy recipe every Friday. I love to bake and do my best to use “healthy” versions of ingredients, which doesn’t mean I’m claiming my desserts are truly good for you, but it does mean they’re certainly better than much of what is found in boxes or bags on grocery store shelves.

I make most everything I eat from scratch and put the vast majority of my culinary skills toward creative baking, leaving the “real” food simple and basic, but occasionally I’ll include non-junk food recipes too.

It’s only appropriate to begin with the very first original recipe I created. Way back almost 20 years ago when Mr. Lyons and I first were married, I made seven or eight pumpkin pies in the space of three weeks until I perfected what’s below. Enjoy!

Have a deep dish pie crust ready to go. I make mine from scratch, but my husband swears by the Pillsbury ones in the box. (Note: several years ago I began making gluten-free crust from crushed/chopped nuts. That’ll be next week’s recipe.)

Plop in large bowl & mix:
1/2 c sugar
1 1/2 t cinnamon
3/4 t ginger
1/4 t ground cloves
1/2 t allspice

Add remaining ingredients to the bowl, stirring after each addition:
1 egg
1/2 c molasses
1 can pumpkin
1 can sweetened condensed milk (Eagle Brand)

Pour into pie crust and bake at
375° for 30 minutes and then at 325° for another 35-40 minutes!

Totally delish. Very rich. What’s not to love? It’s basically sugar, spices, pumpkin and more sugar!