Recipes From “Two If By Sea” Live Cooking Show
8 ounces Irish Whiskey
8 ounces Creme De Cacao
1 cup simple syrup
1Qt heavy cream
Good for 1 month in fridge
Curried Lentil Soup In a Jar
3 Tbsp curry powder
3/4 tsp garlic powder with parsley
1 tsp ground ginger
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 c onion flakes, dehydrated
2 Tbsp parsley flakes
1 1/2 c red lentils
1/4 c coconut flakes, dried , unsweetened
1. FOR THE JAR: Combine curry, ginger, salt and pepper in a small
bowl. Pour into a 1 pint jar with a wide mouth and tight fitting lid.
2. In the same bowl, combine, onion and parsley and mix with 1/2
lentils pour into jar. Mix 1/2 cup lentils and coconut and pour into jar.
Top off with remaining 1/2 cup lentils. Pack down after each layer.
Seal jar. Cover jar lid as desired and attach a gift tag with instructions
with raffia or ribbon.
3. GIFT TAG INSTRUCTIONS: 1 tablespoon vegetable oil 1 jar
Curried Coconut Lentil soup mix 48 ounces chicken broth, regular or
low- sodium 2 cups water Heat oil in large saucepan over medium
hear. Add container of jar, cook and stir for 1 minute or until spices
are fragrant. Add broth and water; bring to a boil over high heat.
Reduce heat; simmer uncovered, 20 minutes or until lentils are
tender. Garnish with coconut if desired. Makes 4 servings.
Cranberry Poppy Seed Biscuits
6 cups all-purpose flour
1 ½ cups sweetened dried cranberries,coarsely
6 tablespoons sugar
4 tablespoons baking powder
2 tablespoons poppy seeds
1 teaspoon salt
3 pounds lined tin-tie coffee bags
In a large bowl, combine flour, cranberries, sugar, baking
powder, poppy seeds and salt. Whisk until combined.
Spoon an equal amount of mixture into each bag. To give
as a gift: Package with a biscuit cutter, honey and a honey
Attach these instructions: Mix 1/3 cup shortening or
unsalted butter (cut up) into biscuit mix with fingers. Add
3/4 cup milk and stir just until blended. On a floured
surface, pat into a 1-inch-thick circle. Cut into biscuits and
transfer to a baking sheet. Gather dough scraps together
and cut out more biscuits. Bake at 425° for 14 minutes.
Serve with honey.
1 cup sugar
1 cup heavy cream
1 cup honey
3/4 lb 3 sticks butter softened
1 tsp vanilla extract
1.Combine the sugar, cream, and honey in a saucepan, then place
over medium-high heat on your stovetop.
2.Cook the mixture, stirring regularly, until it comes to a boil. Boil
for 1 minute, then remove from heat.
3. Place the softened butter in your blender or food processor. Pour
the hot sugar and cream mixture over the butter, then blend or
pulse until well-mixed. Add the vanilla extract, then blend again.
4. Pour the finished honey butter spread into airtight containers.
(The amount fills two pint-sized mason jars plus one half-pint jar
5. Keep refrigerated. The honey butter will stay fresh in the fridge
for about 6 weeks, or a few months if stored in the freezer.
2 c instant coffee powder
3 c powered hot cocoa mix
3 c non-dairy creamer (or sifted powdered milk)
1 Tbsp ground cinnamon
2 1/3 tsp ground nutmeg
2 Tbsp cocoa powder
2 c sugar
8 half-pint jars
1. Put all ingredients into a food processor, until a fine powder is
formed. (or hand sift 10 times).
2. Spoon the mixture into the jars. Place lids and rings.
3. Put a piece of cloth cut about 3-4 inches bigger than the jar rim.
Center the cloth on the jars and secure with a rubber band. Cover
rubber bands with a pretty ribbon and tie on a recipe card, then make
a pretty bow.
4. Recipe to be given with jars: Cappuccino: Mix 3 Tablespoons of
mix with 6 ounces of hot water. Stir well. Yields: 8 servings.
Hot Chocolate Spoons
1 bag of chocolate chips
18+ metal teaspoons (i buy cheap from $2 shop or from asian gift emporiums, a pack of
6 costs $2)
4-5 different kinds of sprinkles,crushed candy cane mints, jelly babies – anything that
melts well into hot chocolate and tastes yummy
1. Prepare your activity area making sure: Spoons are dry and ready to dip Sprinkles are
set up in bowls or shakers Trays are lined with baking paper ready to lay chocolate
2. Melt chocolate until silky and smooth
3. While the chocolate is still hot, dip the round part of the spoon into the chocolate. As
you lift it out, spin the spoon slowly for a minute or two until it is a set enough to hold the
sprinkles. If you sprinkle the chocolate too early the sprinkles will just drip off the spoon!
As chocolate cools down you wont have to spin the spoon very long before you can
4. Lay the covered spoons on a tray and leave to set.
5. Put each spoon in a cellophane bag and tie with a ribbon or whatever tie you want to
decorate with! These spoons are great for the kids (or yourself!) to make up as gifts or a
nice treat for home.
White Chocolate Fudge with Pistachio and Cranberries
3 cups white chocolate chips (1 12-ounce bag plus half of another)
1 (14 ounce) can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
1 1⁄2 cups shelled natural pistachio nuts
1/2 cup dried sweetened cranberries
candied red cherries
candied green cherries
Pour the chips, condensed milk and vanilla into a medium saucepan.
Put the pan on the stove and turn the heat to low. (Stir occasionally while
you prepare pan).
Butter an 8-inch square cake pan with softened butter. (I found it easier to
remove from the pan if you lined bottom with parchment paper and buttered
Stir the chips and milk until they melt together, about 3 minutes.
Stir in pistachios and dried cranberries.
Scoop the fudge into the cake pan.
Let it be all bumpy on top.
Cut the red cherries in half with scissors and the green cherries into
quarters. Garnish the top
Put the fudge in the refrigerator and chill until firm (about a half hour).
then loosen the sides and bottom of the fudge with a spatula (you won’t need
to do this if you took my advice about the parchment paper!).
Cut the fudge into thin slices to serve.