Delicio Recipe List

A classic family favorite, the awesome peach crisp served warm and topped off with ice cold French vanilla ice cream ~ oh so blissful... Yields: 4 Individual (1-cup) ramekins Prep time: 15 mins Cook time: 40 mins INGREDIENTS Topping 1/4 cup all-purpose flour 1/3 cup light brown sugar 1/4 teaspoon ground cinnamon Pinch of kosher salt 1/4 cup cold unsalted butter, cubed into small pieces 1/2 cup old-fashioned rolled oats (not quick cooking) Filling 3 cups (1-24 oz jar) Costco sliced peaches, drained, then cut into 1" pieces 1/4 cup granulated sugar 2 tablespoons all-purpose flour --French Vanilla Ice Cream (if desired) METHOD Preheat oven to 350 degrees. Spray 4 (1 cup) ramekins with nonstick cooking spray. Place all 4 prepared ramekins on a baking sheet; set aside. In a medium mixing bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the m...

Prune plums have a slight tang and are less juicy than other plums and are fabulous cooked, as the heat concentrates their flavor. It's divine drizzled over pancakes, ice cream and cheesecakes or spread over toast, bagels, scones and muffins... Yield: (Approximately 3-1/2 cups) Prep: 5 Mins. Cook: 20 Mins. INGREDIENTS 2 pounds (appx. 7 large) quartered, pitted prune plums (Found at Costco in a 4 lb container) 2 cups granulated sugar 1 teaspoon ground ginger 2 tablespoons Dole orange-pineapple-banana juice Salt --1 tablespoon cold butter METHOD Over medium heat, bring prune plums, sugar, ginger, juice, and a pinch of salt to a boil in a pot, while stirring constantly then let cook for 10 minutes.  Begin mashing prune plums with a potato masher, until mixture has the consistency of jam.  Use tongs to remove skins, and continue cooking until you reach your desired consistency.  Remove pot from heat, add the cold butter and incorporate using a wooden spoon (this eliminates th...

Although labor intensive, you�ll be reaping rewards many times over each and every time you open a jar and partake of your pickled sockeye deliciousness� Yields: (Appx. 3 Doz., 36, Pint Jars) Curing: 24 Hrs. Prep: 6 to 8 Hrs. Equipment and Supplies: - 3 cases (36) wide-mouth Mason pint jars, with lids and rims, sterilized � Important! ~~~~[I sterilize the jars using the hot setting in my dishwasher, and boil the lids and rims in water using a medium, covered, pot for 10 minutes] - 16 qt. cooler (cleaned using hot water, soap and Clorox)- Important! 2 large stainless steel pots with lids 1 medium stainless steel pot with lid -Wide-mouth funnel (optional), saves clean-up time -Kitchen towels -Plastic wrap -Paper towels -Butter knife -Ladle -Disposable gloves (or very clean hands you�ll be washing often) Curing: 10 Wild Alaska Sockeye Salmon 2 (4 lb.)  boxes Canning and Pickling Salt (do not substitute) 1 cup dark brown sugar Clean and fillet in half 10 sockeye (20 fillet halves)....