Canned Tomatoes
6 to 8 lbs ripe unblemished tomatoes, un-refrigerated
6 tsp salt
1 1/2 tsp citric acid, such as Fruit Fresh, or 6 tbsp lemon juice
1. Bring a large pot of water to a boil over high heat. Drop the tomatoes into the boiling water, count off 10 seconds, then remove.
2. With a sharp parring knife, slit the tomato skins and peel them off. They will come off easily. Core the tomatoes and tear them in half, squeezing out the seeds. Toss into a pot. Drop the skins and seeds in a colander over a bowl. A lot of tomato juice is saved this way, which you can add to your canning tomatoes or refrigerate for use in, oh, say Bloody Marys.
3. Crush the tomatoes. You can use a food processor, or a potato masher, or you can just crush them with your hands and save on cleaning.
4. Heat the tomatoes and boil gently for 5 minutes. Have ready 6 scalded pint jars and their bands. Simmer new lids in a small pan of hot water, to soften the rubberized flange. Dump 1 tsp salt and 1/4 tsp citric acid (or 1 tbsp lemon juice, if using) into each jar. Lade in the hot tomatoes, leaving 1/2 to 3/4 inch of headspace. Wipe the rims, set on the lids, and screw on the bands fingertip tight.
5. Place the jars in a pot fitted with a rack and add enough water to cover the jars by 3 inches. Bring the water to a boil over high heat. If the tops of the jars are not covered with water at any point, you have to delete the time that the cans were not totally submerged, add water, bring back to a boil, and begin timing again. Process the tomatoes for 40 minutes, then turn off the heat. Wait 5 minutues or so, then remove the jars and let them rest.
6. After about 8 hours remove the bands and check the lids. You do not need to store the jars with the screw top on, the lid is enough.
Note: If you make a big batch as I did and decide to use quart jars, process them for 45 minutes.
Saturday, September 10, 2011
Spiced Pumpkin Butter Bread
Spiced Pumpkin Butter Bread
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
2 cups spiced pumpkin butter
1 1/14 cups sugar
1 cup canola oil
4 eggs, at room temperature
1 tsp pure vanilla extract
1 cup chopped walnuts (optional)
1. Preheat the oven to 350F. Butter two 9 by 5 inch loaf pans and then dust with flour, tapping ot the excess.
2. In a bowl, whisk together the flour, baking soda, salt, and baking powder. In a large bowl, combine the pumpkin butter, sugar, oil, eggs, vanilla and 1/2 cup water. Stir until well mixed. Stir in the walnuts, if using. Gradually add the flour mixture to the pumpkin mixture and stir just until blended. Divide the batter between the pans.
3. Bake until a toothpick inserted into the center of each loaf comes out clean, 45-50 minutes. Let the loaves cool in the pans on wire racks for 10 minutes. Unmold the loaves on the racks, arrange them upright and let cool completely. Cut into slices to serve.
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
2 cups spiced pumpkin butter
1 1/14 cups sugar
1 cup canola oil
4 eggs, at room temperature
1 tsp pure vanilla extract
1 cup chopped walnuts (optional)
1. Preheat the oven to 350F. Butter two 9 by 5 inch loaf pans and then dust with flour, tapping ot the excess.
2. In a bowl, whisk together the flour, baking soda, salt, and baking powder. In a large bowl, combine the pumpkin butter, sugar, oil, eggs, vanilla and 1/2 cup water. Stir until well mixed. Stir in the walnuts, if using. Gradually add the flour mixture to the pumpkin mixture and stir just until blended. Divide the batter between the pans.
3. Bake until a toothpick inserted into the center of each loaf comes out clean, 45-50 minutes. Let the loaves cool in the pans on wire racks for 10 minutes. Unmold the loaves on the racks, arrange them upright and let cool completely. Cut into slices to serve.
Spiced Pumpkin Butter
Spiced Pumpkin Butter
2 small pumpkins, about 4 lbs each
2 tbsp unsalted butter, melted
2 cups granulated sugar
1 cup firmly packed light brown sugar
1 1/2 cups sweet apple cider
3 1/2 tsp ground ginger
3 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1. Have ready, hot, sterilized jars and their lids, unless you plan on freezing the butter.
2. Preheat the oven to 425F. Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves. Using a spoon, scoop the flesh from the pumpkin halves and place in a bowl. Stir and mash the pumkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.
3. In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg, and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium how and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.
4. Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.
2 small pumpkins, about 4 lbs each
2 tbsp unsalted butter, melted
2 cups granulated sugar
1 cup firmly packed light brown sugar
1 1/2 cups sweet apple cider
3 1/2 tsp ground ginger
3 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1. Have ready, hot, sterilized jars and their lids, unless you plan on freezing the butter.
2. Preheat the oven to 425F. Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves. Using a spoon, scoop the flesh from the pumpkin halves and place in a bowl. Stir and mash the pumkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.
3. In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg, and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium how and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.
4. Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.
Preserved Pears
Preserved Pears
4 pounds pears (whole, halved or quartered)
4 cups water
4 cups sugar
2 lemons sliced thin
1/2 teaspoon ground cinnamon (optional)
Boil sugar and water together for 15 minutes.
Add pears and sliced lemon and cook 15 minutes. Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick. Pack into clean, sterile hot Ball jars and seal at once.
Process for 10 minutes.
4 pounds pears (whole, halved or quartered)
4 cups water
4 cups sugar
2 lemons sliced thin
1/2 teaspoon ground cinnamon (optional)
Boil sugar and water together for 15 minutes.
Add pears and sliced lemon and cook 15 minutes. Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick. Pack into clean, sterile hot Ball jars and seal at once.
Process for 10 minutes.
Pear-Ginger Jam
Pear-Ginger Jam
3 lbs pears peeled, cored, and cut into 1/2 inch cubes (about 8 cups)
1 tbsp peeled and finely grated fresh ginger
1 cup lightly packed light brown sugar
1/4 cup fresh lemon juice
1 tbsp crystallized ginger (optional)
1. Have ready hot, sterilized jars and their lids.
2. In a large non-reactive saucepan, gently toss together the pears, fresh ginger, sugar, lemon juice, and crystallized ginger, if using. Bring to a boil over medium - high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is thick, about 10 minutes.
3. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
4. Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool, dark place for up to 1 years. If a seal has failed, store the jar in the refrigerator for up to 1 month.
3 lbs pears peeled, cored, and cut into 1/2 inch cubes (about 8 cups)
1 tbsp peeled and finely grated fresh ginger
1 cup lightly packed light brown sugar
1/4 cup fresh lemon juice
1 tbsp crystallized ginger (optional)
1. Have ready hot, sterilized jars and their lids.
2. In a large non-reactive saucepan, gently toss together the pears, fresh ginger, sugar, lemon juice, and crystallized ginger, if using. Bring to a boil over medium - high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is thick, about 10 minutes.
3. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
4. Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool, dark place for up to 1 years. If a seal has failed, store the jar in the refrigerator for up to 1 month.
Giardiniera
Giardiniera
4 small zucchini, cut into rounds 1/4 inch thick
10-12 celery stalks, cut on the diagonal into 1 inch pices
2 tbsp kosher salt
6 ice cubes
3 cups white wine vinegar (6% acidity)
4 red bell peppers, halved and seeded
3 or 4 carrots, peeled
6 fresh oregano sprigs
18 cloves of garlic
6 bay leaves
1 tbsp pepperscorns
1 small head cauliflower, cut into small florets
6 tbsp extra-virgin olive oil
1. In a large nonreactive bowl, combine the zucchini and celery. Add 1 tbsp of the salt and the ice cubes. Cover and refrigerate for 2-3 hours. Drain, rinse and then drain well.
2. Have ready sterilized jars and their lids.
3. In a large nonreactive saucepan, combine the vinegar and the remaining 1 tbsp salt. Add 3 cups water and bring to a boil over medium-high heat, stirring to dissolve the salt.
4. Meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about 1/4 inch thick and at least 1/2 inch shorter than the height of the jar.
5. In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf and 1/2 tsp of peppercorns. Divide the vegetables among the jars, filling them to within 1 inch of the rims.
6. Ladle the hot brine into the jars, leaving 1/2 inch of headspace and adding more vinegar if needed. Remove any air bubbles and adjust the headspace, if necessary. Add 1 tbsp olive oil to each jar. Wipe the rims clean and seal tightly with the lids.
7 Process the jars for 10 minutes in a boiling water bath. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool dark place for up to 1year. If a seal as failed, store the far int he refrigerator for up to 1 week.
Makes 6 pint (16 fl oz) jars
4 small zucchini, cut into rounds 1/4 inch thick
10-12 celery stalks, cut on the diagonal into 1 inch pices
2 tbsp kosher salt
6 ice cubes
3 cups white wine vinegar (6% acidity)
4 red bell peppers, halved and seeded
3 or 4 carrots, peeled
6 fresh oregano sprigs
18 cloves of garlic
6 bay leaves
1 tbsp pepperscorns
1 small head cauliflower, cut into small florets
6 tbsp extra-virgin olive oil
1. In a large nonreactive bowl, combine the zucchini and celery. Add 1 tbsp of the salt and the ice cubes. Cover and refrigerate for 2-3 hours. Drain, rinse and then drain well.
2. Have ready sterilized jars and their lids.
3. In a large nonreactive saucepan, combine the vinegar and the remaining 1 tbsp salt. Add 3 cups water and bring to a boil over medium-high heat, stirring to dissolve the salt.
4. Meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about 1/4 inch thick and at least 1/2 inch shorter than the height of the jar.
5. In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf and 1/2 tsp of peppercorns. Divide the vegetables among the jars, filling them to within 1 inch of the rims.
6. Ladle the hot brine into the jars, leaving 1/2 inch of headspace and adding more vinegar if needed. Remove any air bubbles and adjust the headspace, if necessary. Add 1 tbsp olive oil to each jar. Wipe the rims clean and seal tightly with the lids.
7 Process the jars for 10 minutes in a boiling water bath. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool dark place for up to 1year. If a seal as failed, store the far int he refrigerator for up to 1 week.
Makes 6 pint (16 fl oz) jars
Dill Pickles
Dill Pickles
fresh dill weed, carefully washed
pickling cucumbers, washed, scrubbed
1 garlic clove (or more) per jar
For the Brine
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt
1. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. (I sterilized my jars and rings in boiling water for 10 minutes, rather than just washing them. The lids I soak in hot water)
2. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
3. Place a layer of dill at the bottom of each jar, along with one garlic clove, then tightly load the cukes into the jar up to the neck of the jar (depending on size you may get two nice layers with a few small cukes in the top) squeeze cukes into the jar tightly--uniform size helps; add a few sprigs of dill at the top, too, and another garlic clove if desired.
4. Once jars are loaded, pour in the brine leaving # half-inch head space in each jar.
Add lid and ring to each jar, and tighten it to fingertip tightness.
5. Place jars into canner with water just to the necks of the jars. Bring water almost to a boil (about 15 minutes--depending on how fast it heats up).
6. Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
fresh dill weed, carefully washed
pickling cucumbers, washed, scrubbed
1 garlic clove (or more) per jar
For the Brine
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt
1. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. (I sterilized my jars and rings in boiling water for 10 minutes, rather than just washing them. The lids I soak in hot water)
2. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
3. Place a layer of dill at the bottom of each jar, along with one garlic clove, then tightly load the cukes into the jar up to the neck of the jar (depending on size you may get two nice layers with a few small cukes in the top) squeeze cukes into the jar tightly--uniform size helps; add a few sprigs of dill at the top, too, and another garlic clove if desired.
4. Once jars are loaded, pour in the brine leaving # half-inch head space in each jar.
Add lid and ring to each jar, and tighten it to fingertip tightness.
5. Place jars into canner with water just to the necks of the jars. Bring water almost to a boil (about 15 minutes--depending on how fast it heats up).
6. Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
Bread and Butter Pickles
Bread and Butter Pickles
6 lbs Kirby cucumbers, cut into slices 1/4" thick
1 yellow onion, cut into slices 1/4" thick
3 tbsp plus 1 tsp kosher salt
6 ice cubes
4 cups cider vinegar (5% acidity)
1/4 plus 1 tbsp sugar
1 tsp ground turmeric
1/2 cup diced pitted sour cherries
2 tsp mustard seeds
1 tsp celery seeds
1/2 tsp red pepper flakes
1 In a large nonreactive bowl, combine the cucumber and onion slices. Add 1 tbsp of the salt and the ice cubes. Cover and refrigerate for 3-4 hours. Drain in a colander, rinse and then set aside to drain well.
2. Have ready hot, sterlized jars and their lids.
3. In a large reactive saucepan, combine the vinegar, sugar, turmeric, cherries and remaining 2 tbsp plus 1 tsp salt. Add 1 1/2 cups plus 2 tbsp water and bring to a boil over medium-high heat, stirring to dissolve salt.
3. Meanwhile, place the cucumbers and onion in a large bowl. Add the mustard and celery seeds and the red pepper flakes and stir to combine. Using a slotted spoon, remove the cherries from the brine, transer to the bowl,a nd stir to combine with the vegetables. Pack the cucumber mixture into the jars and tightly as possible. Fill the jars to within 1/2" of the rims.
4. Ladle the hot brine into the jars, leaving 1/2" of headspace. Remove any airy bubbles and adjust the headspace, if necessary. Wipe the rims and clean and seal tightly with the lids.
5. Process the jars for 7 minutes in a boiling-water bath. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavours to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week.
6 lbs Kirby cucumbers, cut into slices 1/4" thick
1 yellow onion, cut into slices 1/4" thick
3 tbsp plus 1 tsp kosher salt
6 ice cubes
4 cups cider vinegar (5% acidity)
1/4 plus 1 tbsp sugar
1 tsp ground turmeric
1/2 cup diced pitted sour cherries
2 tsp mustard seeds
1 tsp celery seeds
1/2 tsp red pepper flakes
1 In a large nonreactive bowl, combine the cucumber and onion slices. Add 1 tbsp of the salt and the ice cubes. Cover and refrigerate for 3-4 hours. Drain in a colander, rinse and then set aside to drain well.
2. Have ready hot, sterlized jars and their lids.
3. In a large reactive saucepan, combine the vinegar, sugar, turmeric, cherries and remaining 2 tbsp plus 1 tsp salt. Add 1 1/2 cups plus 2 tbsp water and bring to a boil over medium-high heat, stirring to dissolve salt.
3. Meanwhile, place the cucumbers and onion in a large bowl. Add the mustard and celery seeds and the red pepper flakes and stir to combine. Using a slotted spoon, remove the cherries from the brine, transer to the bowl,a nd stir to combine with the vegetables. Pack the cucumber mixture into the jars and tightly as possible. Fill the jars to within 1/2" of the rims.
4. Ladle the hot brine into the jars, leaving 1/2" of headspace. Remove any airy bubbles and adjust the headspace, if necessary. Wipe the rims and clean and seal tightly with the lids.
5. Process the jars for 7 minutes in a boiling-water bath. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavours to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week.
Favorite Strawberry Jam
Favorite Strawberry Jam
4 cups firm strawberries, halved or quartered
2 cups granulated sugar
1/4 cup lemon juice
Mix berries and sugar and let stand for 8 hours, stirring occasionally.
Place berry mixture in a medium stainless steel or enamel saucepan. Bring to a boil over a medium heat. Add lemon juice, return to a boil and boil rapidly for 5 minutes. Remove from het, cover and let stand for 24 hours.
Bring berries to a full boil over high heat and boil rapidly for 5 minutes, stirring constantly. Remove from heat.
Ladle into hot jars and process for 10 minutes as directed in my earlier post.
4 cups firm strawberries, halved or quartered
2 cups granulated sugar
1/4 cup lemon juice
Mix berries and sugar and let stand for 8 hours, stirring occasionally.
Place berry mixture in a medium stainless steel or enamel saucepan. Bring to a boil over a medium heat. Add lemon juice, return to a boil and boil rapidly for 5 minutes. Remove from het, cover and let stand for 24 hours.
Bring berries to a full boil over high heat and boil rapidly for 5 minutes, stirring constantly. Remove from heat.
Ladle into hot jars and process for 10 minutes as directed in my earlier post.
Grape Jelly
Grape Jelly
3-3/4 lb Concord or Coronation grapes
1 Pkg (57 g) fruit pectin crystals
5 cups Granulated sugar
1. Rinse grapes thoroughly; drain well. Remove enough from stems to yield 10 cups, discarding any wrinkled or bruised grapes.
2. In large 26-cup (6.5 L) pot, crush grapes with potato masher. Add 1 cup water, bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.
3. With measuring cup, scoop cooked grapes into jelly bag suspended over large measuring cup or bowl. Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups, or place cooked grapes in colander-lined with triple thickness of damp cheesecloth. Bring up sides; tie top with string to form bag. Tie bag with string to cupboard handle or support bar over large measuring cup or bowl. Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups.
6. In large clean pot, bring juice and pectin to boil. Stir in sugar; bring to full rolling boil, stirring constantly with wooden spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off any foam. Pour into seven 1-cup (250 mL) hot sterilized canning jars, leaving 1/4-inch (5 mm) headspace. Seal and process in boiling water bath for 5 minutes. Let cool on rack.
3-3/4 lb Concord or Coronation grapes
1 Pkg (57 g) fruit pectin crystals
5 cups Granulated sugar
1. Rinse grapes thoroughly; drain well. Remove enough from stems to yield 10 cups, discarding any wrinkled or bruised grapes.
2. In large 26-cup (6.5 L) pot, crush grapes with potato masher. Add 1 cup water, bring to boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.
3. With measuring cup, scoop cooked grapes into jelly bag suspended over large measuring cup or bowl. Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups, or place cooked grapes in colander-lined with triple thickness of damp cheesecloth. Bring up sides; tie top with string to form bag. Tie bag with string to cupboard handle or support bar over large measuring cup or bowl. Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups.
6. In large clean pot, bring juice and pectin to boil. Stir in sugar; bring to full rolling boil, stirring constantly with wooden spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off any foam. Pour into seven 1-cup (250 mL) hot sterilized canning jars, leaving 1/4-inch (5 mm) headspace. Seal and process in boiling water bath for 5 minutes. Let cool on rack.
Apple-Cinnamon Rice Pudding
1 1/2 cups water
3/4 cup short-grain rice, such as arborio
1/2 teaspoon salt
3 cups low-fat milk, divided
2 large egg yolks
1/4 cup pure maple syrup
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
2 tart tart apples, such as Granny Smith
1 teaspoon lemon juice
1/2 cup raisins
Ground cinnamon for garnish
More Healthy Recipe Ideas
Halloween Party Recipes
Healthy Recipes for Fall Desserts
Quick Dessert Recipes
See It, Make It: Instant Desserts
Easy Pudding Recipes
You Might Also Like
Apple Cupcakes with Cinnamon-Marshmallow Frosting
Cinnamon Baked Apples
Rice Pudding
Aromatic Rice Pudding
Rice Pudding with Dried Fruits
Preparation
Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
Bring water to a boil in a 2-quart saucepan. Add rice and salt. Reduce heat to low and simmer, uncovered, stirring occasionally, until water is absorbed, 10 to 12 minutes.
Add 2 cups milk to rice and simmer, stirring occasionally, for 8 minutes. (Discard any skin that forms on the surface.) Remove from the heat.
Whisk remaining 1 cup milk, egg yolks, maple syrup, brown sugar and vanilla in a medium bowl until smooth.
Peel and coarsely shred apples. Place in a small bowl and toss with lemon juice.
Stirring constantly, add about 1 cup hot rice mixture to the egg mixture. Scrape back into remaining rice mixture, stirring constantly. Add raisins and shredded apples.
Scrape mixture into prepared baking dish. Place dish in a shallow roasting pan and pour enough simmering water into roasting pan to come halfway up the sides of the baking dish.
Bake pudding until barely set, 35 to 40 minutes. Serve warm or chilled, dusted with cinnamon.
Nutrition
3/4 cup short-grain rice, such as arborio
1/2 teaspoon salt
3 cups low-fat milk, divided
2 large egg yolks
1/4 cup pure maple syrup
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
2 tart tart apples, such as Granny Smith
1 teaspoon lemon juice
1/2 cup raisins
Ground cinnamon for garnish
More Healthy Recipe Ideas
Halloween Party Recipes
Healthy Recipes for Fall Desserts
Quick Dessert Recipes
See It, Make It: Instant Desserts
Easy Pudding Recipes
You Might Also Like
Apple Cupcakes with Cinnamon-Marshmallow Frosting
Cinnamon Baked Apples
Rice Pudding
Aromatic Rice Pudding
Rice Pudding with Dried Fruits
Preparation
Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
Bring water to a boil in a 2-quart saucepan. Add rice and salt. Reduce heat to low and simmer, uncovered, stirring occasionally, until water is absorbed, 10 to 12 minutes.
Add 2 cups milk to rice and simmer, stirring occasionally, for 8 minutes. (Discard any skin that forms on the surface.) Remove from the heat.
Whisk remaining 1 cup milk, egg yolks, maple syrup, brown sugar and vanilla in a medium bowl until smooth.
Peel and coarsely shred apples. Place in a small bowl and toss with lemon juice.
Stirring constantly, add about 1 cup hot rice mixture to the egg mixture. Scrape back into remaining rice mixture, stirring constantly. Add raisins and shredded apples.
Scrape mixture into prepared baking dish. Place dish in a shallow roasting pan and pour enough simmering water into roasting pan to come halfway up the sides of the baking dish.
Bake pudding until barely set, 35 to 40 minutes. Serve warm or chilled, dusted with cinnamon.
Nutrition
Pinto Bean Mole Chili
Pinto Bean Mole Chili
2 medium dried ancho chiles, wiped clean
1 dried chipotle chile, wiped clean
1 teaspoon cumin seeds, toasted and cooled
1 teaspoon dried oregano, crumbled
Rounded 1/8 teaspoon cinnamon
2 medium onions, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped
1 teaspoon grated orange zest
1/8 teaspoon sugar
1 ounce unsweetened chocolate, finely chopped (3 tablespoons)
1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 1/4 cups water
3 (15-ounce) cans pinto beans, drained and rinsed
salt to taste
1. Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
2. Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
3. Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
4. Stir in beans and simmer 5 minutes. Season with salt.
2 medium dried ancho chiles, wiped clean
1 dried chipotle chile, wiped clean
1 teaspoon cumin seeds, toasted and cooled
1 teaspoon dried oregano, crumbled
Rounded 1/8 teaspoon cinnamon
2 medium onions, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped
1 teaspoon grated orange zest
1/8 teaspoon sugar
1 ounce unsweetened chocolate, finely chopped (3 tablespoons)
1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 1/4 cups water
3 (15-ounce) cans pinto beans, drained and rinsed
salt to taste
1. Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
2. Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
3. Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
4. Stir in beans and simmer 5 minutes. Season with salt.
Zucchini Basil Soup
Zucchini Basil Soup
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids), or use an immersion blender.
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids), or use an immersion blender.
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
Zucchini Stew
Zucchini Stew
1 tbsp olive oil
1 onion, roughly chopped
1 clove garlic, minced
1 or 2 medium sized zucchini, sliced
1 or 2 medium sized tomatoes, roughly chopped
1/2 red bell pepper, seeded and chopped
1/2 lb mushrooms, sliced
10 or so olives
1 tbsp capers
fresh herbs such as thyme, marjoram, oregano, rosemary and/or basil
salt and pepper to taste
1. Heat olive oil in a large skillet and cook onions until translucent, about 5 minutes. Add garlic and cook until golden brown, about 5 minutes.
2. Add zucchini, tomatoes and pepper and cook until zucchini is almost tender, about 10 minutes. Add mushrooms, olives, capers and herbs and cook until mushrooms are tender, about 5 minutes. Add salt and pepper to taste. Garnish with fresh herbs.
1 tbsp olive oil
1 onion, roughly chopped
1 clove garlic, minced
1 or 2 medium sized zucchini, sliced
1 or 2 medium sized tomatoes, roughly chopped
1/2 red bell pepper, seeded and chopped
1/2 lb mushrooms, sliced
10 or so olives
1 tbsp capers
fresh herbs such as thyme, marjoram, oregano, rosemary and/or basil
salt and pepper to taste
1. Heat olive oil in a large skillet and cook onions until translucent, about 5 minutes. Add garlic and cook until golden brown, about 5 minutes.
2. Add zucchini, tomatoes and pepper and cook until zucchini is almost tender, about 10 minutes. Add mushrooms, olives, capers and herbs and cook until mushrooms are tender, about 5 minutes. Add salt and pepper to taste. Garnish with fresh herbs.
Black bean chili Soup with Zucchini Pancakes
Black bean chili Soup with Zucchini Pancakes
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp thyme
1 tsp salt
1/2 tsp cayenne pepper, more if you want a spicier soup
1 cob corn, corn removed
1 tomato, cored and diced
1 19 oz can black beans, drained and rinsed
3 cups vegetable stock or water
1 tbsp fresh lime juice
For Pancakes
1 small zucchini, grated
1/2 tsp salt
1 egg
1/2 cup bread crumbs or more if necessary
1 tbsp pepitas, pine nuts, or chopped walnuts
1 tbsp oil
chopped tomatoes for garnish
1. In a large pot heat olive oil until it shimmers. Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until golden, another 2 or 3 minutes. Add cumin, chili powder, thyme, salt and cayenne pepper and stir to coat onion and garlic.
2. Add corn and tomato and cook until tomato softens, about 5 minutes. Add black beans and 3 cups of water and stir. Bring to a boil, stiring often, then reduce heat to medium and cook until heated through.
3. In the meantime, place grated zucchini, salt, egg, pepitas and breadcrumbs in a bowl, stirring together. Add more breadcrumbs if the mixture is very wet. Heat oil in a skillet and add a heaping tablespoon of the zucchini mixture, flattening it with a spatula. Repeat until you have used all of the mixture. Cook until the zucchini is browned on one side, about 5 minutes then turn and cook until it has browned on the second side.
4. Add the lime juice to the soup. Ladle soup into serving bowls, top with a zucchini pancake and garnish with chopped tomatoes.
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp thyme
1 tsp salt
1/2 tsp cayenne pepper, more if you want a spicier soup
1 cob corn, corn removed
1 tomato, cored and diced
1 19 oz can black beans, drained and rinsed
3 cups vegetable stock or water
1 tbsp fresh lime juice
For Pancakes
1 small zucchini, grated
1/2 tsp salt
1 egg
1/2 cup bread crumbs or more if necessary
1 tbsp pepitas, pine nuts, or chopped walnuts
1 tbsp oil
chopped tomatoes for garnish
1. In a large pot heat olive oil until it shimmers. Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until golden, another 2 or 3 minutes. Add cumin, chili powder, thyme, salt and cayenne pepper and stir to coat onion and garlic.
2. Add corn and tomato and cook until tomato softens, about 5 minutes. Add black beans and 3 cups of water and stir. Bring to a boil, stiring often, then reduce heat to medium and cook until heated through.
3. In the meantime, place grated zucchini, salt, egg, pepitas and breadcrumbs in a bowl, stirring together. Add more breadcrumbs if the mixture is very wet. Heat oil in a skillet and add a heaping tablespoon of the zucchini mixture, flattening it with a spatula. Repeat until you have used all of the mixture. Cook until the zucchini is browned on one side, about 5 minutes then turn and cook until it has browned on the second side.
4. Add the lime juice to the soup. Ladle soup into serving bowls, top with a zucchini pancake and garnish with chopped tomatoes.
Zucchini Cakes with Dill and Feta
Zucchini Cakes with Dill and Feta
1 lb zucchini
2 medium onions
olive oil
1 clove garlic, peeled and finely chopped
3 tbsp flour
1 large egg
1/4 lb feta cheese
1 small bunch dill, chopped
salt and freshly ground pepper to taste
Coarsely grate the zucchini into a colander, sprinkle lightly with salt and leave in the sink for half an hour or so.
Chop the onions finely and warm them gently with a little oil in a shallow pan. They should soften but not colour. Pat the zucchini dry with paper towels or wring them out lightly in your hands. Add the garlic and zucchini to the onions. When all is soft and starting to turn pale gold, stir in the flour and continue cooking for a couple of minutes or so, with the occasional stir. Remove from heat.
Beat the egg lightly and stir it into the onion and zucchini mixture, then crumble in the cheese and the chopped dill. Season with salt and freshly ground pepper.
Heat about 3 tbsp of olive oil in a shallow pan and drop tablespoons of the mixture into the hot oil and let them cook until they are golden on the underside. Turn carefully as they will be fragile, and cook on the other side. Lift the cakes out with a spatula and drain briefly.
Makes about 6 cakes
1 lb zucchini
2 medium onions
olive oil
1 clove garlic, peeled and finely chopped
3 tbsp flour
1 large egg
1/4 lb feta cheese
1 small bunch dill, chopped
salt and freshly ground pepper to taste
Coarsely grate the zucchini into a colander, sprinkle lightly with salt and leave in the sink for half an hour or so.
Chop the onions finely and warm them gently with a little oil in a shallow pan. They should soften but not colour. Pat the zucchini dry with paper towels or wring them out lightly in your hands. Add the garlic and zucchini to the onions. When all is soft and starting to turn pale gold, stir in the flour and continue cooking for a couple of minutes or so, with the occasional stir. Remove from heat.
Beat the egg lightly and stir it into the onion and zucchini mixture, then crumble in the cheese and the chopped dill. Season with salt and freshly ground pepper.
Heat about 3 tbsp of olive oil in a shallow pan and drop tablespoons of the mixture into the hot oil and let them cook until they are golden on the underside. Turn carefully as they will be fragile, and cook on the other side. Lift the cakes out with a spatula and drain briefly.
Makes about 6 cakes
Pasta with Zucchini in a Lemon Basil Cream Sauce
Pasta with Zucchini in a Lemon Basil Cream Sauce
1 tbsp olive oil
1 spring onion, or two green onions, peeled and roughly chopped
2 small zucchini or yellow summer squash, or a combination, washed and cut into 1/4" slices
1/4 cup fresh thyme leaves, or 1 tbsp dried
1/2 cup 10% cream or 18% if you are feeling a bit decadent
Juice of 1/2 lemon
Salt and pepper to taste
Enough cooked pasta for 2
Parmesan cheese (optional)
Heat olive oil in a skillet. Add the onion and cook until translucent, about 5 minutes. Add zucchini and cook until barely tender, about 5 minutes. Stir in thyme.
Add the cream and lemon juice and heat through. Add salt and pepper to taste.
Spoon over pasta and garnish with fresh thyme and add parmesan cheese, if using.
1 tbsp olive oil
1 spring onion, or two green onions, peeled and roughly chopped
2 small zucchini or yellow summer squash, or a combination, washed and cut into 1/4" slices
1/4 cup fresh thyme leaves, or 1 tbsp dried
1/2 cup 10% cream or 18% if you are feeling a bit decadent
Juice of 1/2 lemon
Salt and pepper to taste
Enough cooked pasta for 2
Parmesan cheese (optional)
Heat olive oil in a skillet. Add the onion and cook until translucent, about 5 minutes. Add zucchini and cook until barely tender, about 5 minutes. Stir in thyme.
Add the cream and lemon juice and heat through. Add salt and pepper to taste.
Spoon over pasta and garnish with fresh thyme and add parmesan cheese, if using.
blender pancakes
1 cup cottage cheese
1/4 cup oil
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup flour
6 eggs
2 tablespoons sugar
PREPARATION:
Blend ingredients in blender for 30 seconds.
Pour on heated griddle to cook.
Serve with blueberry, strawberry or maple syrup.
1/4 cup oil
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup flour
6 eggs
2 tablespoons sugar
PREPARATION:
Blend ingredients in blender for 30 seconds.
Pour on heated griddle to cook.
Serve with blueberry, strawberry or maple syrup.
Meatloaf (sister wives)
5 pounds ground beef
5 packets onion soup mix
5 eggs
2 cups oats
3 teaspoons salt
PREPARATION:
Mix ingredients well.
Form into 2 loaves and place in covered baking dish.
Cook at 350° for 1 1/2 hours.
5 packets onion soup mix
5 eggs
2 cups oats
3 teaspoons salt
PREPARATION:
Mix ingredients well.
Form into 2 loaves and place in covered baking dish.
Cook at 350° for 1 1/2 hours.
Pumpkin Waffles
9 cup flour
2 Tablespoon baking powder
8 Teaspoon cinnamon
4 Teaspoon allspice and ginger
2 Teaspoon salt
1 cup brown sugar
4 cups pumpkin
8 cups milk
8 eggs, separated
1 cup butter, melted
PREPARATION:
Combine dry ingredients into a small bowl. In a larger bowl combine sugar, pumpkin, milk, egg yolks and butter. Add flour mixture, and barely stir. Beat egg whites to stiff peaks and fold into mixture.
These are lovely served with an orange juice and powdered sugar combination.
2 Tablespoon baking powder
8 Teaspoon cinnamon
4 Teaspoon allspice and ginger
2 Teaspoon salt
1 cup brown sugar
4 cups pumpkin
8 cups milk
8 eggs, separated
1 cup butter, melted
PREPARATION:
Combine dry ingredients into a small bowl. In a larger bowl combine sugar, pumpkin, milk, egg yolks and butter. Add flour mixture, and barely stir. Beat egg whites to stiff peaks and fold into mixture.
These are lovely served with an orange juice and powdered sugar combination.
Mock Tapioca Pudding
16 cups milk
2 1/4 cup sugar
dash of salt
1 1/2 cup Cream of Wheat
8 eggs, separated
4 Teaspoon vanilla
PREPARATION:
Combine milk, sugar, and salt and bring to a boil. Slowly sprinkle in Cream of Wheat, stirring constantly. Return to boil and lower heat. Cook until thick (approx. 15 minutes) stirring frequently.
Remove from heat. Beat in egg yolks and vanilla. Cool to room temperature. Beat egg whites until stiffened and fold into cereal.
2 1/4 cup sugar
dash of salt
1 1/2 cup Cream of Wheat
8 eggs, separated
4 Teaspoon vanilla
PREPARATION:
Combine milk, sugar, and salt and bring to a boil. Slowly sprinkle in Cream of Wheat, stirring constantly. Return to boil and lower heat. Cook until thick (approx. 15 minutes) stirring frequently.
Remove from heat. Beat in egg yolks and vanilla. Cool to room temperature. Beat egg whites until stiffened and fold into cereal.
One Pot Spaghetti
1 pound ground beef
1 Tablespoon dried onions
4 cup chicken or beef bouillon made into broth
1 6 ounce can of tomato paste
1/2 Teaspoon dried oregano, crushed
1/2 Teaspoon bottled minced garlic
6 ounce spaghetti, broken
grated cheese, parmesan or cheddar
PREPARATION:
Cook beef and drain. Stir in broth, tomato paste and spices. Bring to boil.
Add spaghetti, stirring constantly. Reduce heat. Boil gently uncovered for 15-17 minutes or until noodles are tender. Serve with cheese.
1 Tablespoon dried onions
4 cup chicken or beef bouillon made into broth
1 6 ounce can of tomato paste
1/2 Teaspoon dried oregano, crushed
1/2 Teaspoon bottled minced garlic
6 ounce spaghetti, broken
grated cheese, parmesan or cheddar
PREPARATION:
Cook beef and drain. Stir in broth, tomato paste and spices. Bring to boil.
Add spaghetti, stirring constantly. Reduce heat. Boil gently uncovered for 15-17 minutes or until noodles are tender. Serve with cheese.
Tuna Patties
4 cans of tuna (or salmon)
6 pieces of bread, anything left over (we usually have whole wheat)
6 eggs
Seasonings of choice (Old Bay® or garlic powder, dill and onion powder mixed together)
PREPARATION:
Mix it all together. (The proportions of eggs to bread and tuna will have to be eyeballed a bit – it will vary with type of bread you are using. You want the mixture to form into balls that can be smashed on grill into patties.)
Drop by large spoonfuls onto hot griddle and use spatula to press them into patties. Cook for several minutes and flip them over. Cook until patties are done all the way through.
6 pieces of bread, anything left over (we usually have whole wheat)
6 eggs
Seasonings of choice (Old Bay® or garlic powder, dill and onion powder mixed together)
PREPARATION:
Mix it all together. (The proportions of eggs to bread and tuna will have to be eyeballed a bit – it will vary with type of bread you are using. You want the mixture to form into balls that can be smashed on grill into patties.)
Drop by large spoonfuls onto hot griddle and use spatula to press them into patties. Cook for several minutes and flip them over. Cook until patties are done all the way through.
Peanut Butter Fritos
1 cup corn syrup, like Karo Syrup
1 cup white sugar
1 cup peanut butter
1 large bag Fritos scoops
PREPARATION:
Spread fritos out on a big jelly roll pan turning them so most of the scoop sides are up.
In a sauce pan combine corn syrup and sugar and stir gently.
Cook only until little bubbles begin to form. Do not cook too long or it will get too hard when it cools.
Remove from heat and mix in peanut butter until it melts. Pour over chips on pan. Good to eat immediately. Sometimes we melt chocolate chips and drizzle over the top.
Can also use: Cheerios, Chex, or Cornflakes instead of Fritos
1 cup white sugar
1 cup peanut butter
1 large bag Fritos scoops
PREPARATION:
Spread fritos out on a big jelly roll pan turning them so most of the scoop sides are up.
In a sauce pan combine corn syrup and sugar and stir gently.
Cook only until little bubbles begin to form. Do not cook too long or it will get too hard when it cools.
Remove from heat and mix in peanut butter until it melts. Pour over chips on pan. Good to eat immediately. Sometimes we melt chocolate chips and drizzle over the top.
Can also use: Cheerios, Chex, or Cornflakes instead of Fritos
My friend's amazing pumpkin cake
1 29 ounce can pumpkin
4 eggs
1 can evaporated milk (13 ounces)
1 1/2 cup sugar
2 Teaspoon cinnamon
1 Teaspoon ginger
1/2 Teaspoon nutmeg
1 package yellow cake mix (spice and white cake mix work as well)
1 cup melted butter or margarine
1 cup chopped nuts (optional)
PREPARATION:
Beat all ingredients except cake mix.
Put in ungreased 9x12 pan. Sprinkle dry cake mix over mixture. Pour melted margarine over the cake mix and sprinkle with nuts.
Bake at 350 degress for 1 hour – no longer. Top with whip cream once it cools. Serve.
4 eggs
1 can evaporated milk (13 ounces)
1 1/2 cup sugar
2 Teaspoon cinnamon
1 Teaspoon ginger
1/2 Teaspoon nutmeg
1 package yellow cake mix (spice and white cake mix work as well)
1 cup melted butter or margarine
1 cup chopped nuts (optional)
PREPARATION:
Beat all ingredients except cake mix.
Put in ungreased 9x12 pan. Sprinkle dry cake mix over mixture. Pour melted margarine over the cake mix and sprinkle with nuts.
Bake at 350 degress for 1 hour – no longer. Top with whip cream once it cools. Serve.
Granola
YIELD Makes 20 cups
VIDEO: See what life is like with three wives and 13 kids on TLC's new show Sister Wives
INGREDIENTS
10 cups rolled old fashioned oats
1 cup wheat germ
1/2 pound coconut
2 cup raw sunflower seeds, shelled (optional)
1 cup sesame seeds
3 cup almonds, pecans, walnuts or combo (optional)
1/2 cup molasses
1 1/2 cup brown sugar
1 1/2 cup water
1 1/2 cup oil
1/2 cup honey
1 1/2 Teaspoon salt
2 Teaspoon cinnamon
3 Teaspoon vanilla
2/3 cup raisins
PREPARATION:
Preheat oven to 300 degrees.
In saucepan combine sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat and stir until dissolved. Do not boil.
Mix all dry ingredients except raisins in large bowl.
Pour syrup over dry ingredients. Stir well – make sure all dry ingredients are coated.
Spread on 2 large baking sheets. Bake 20-30 min in preheated oven until granola is as dry as you want it to be. Stir occasionally. Stir in raisins.
VIDEO: See what life is like with three wives and 13 kids on TLC's new show Sister Wives
INGREDIENTS
10 cups rolled old fashioned oats
1 cup wheat germ
1/2 pound coconut
2 cup raw sunflower seeds, shelled (optional)
1 cup sesame seeds
3 cup almonds, pecans, walnuts or combo (optional)
1/2 cup molasses
1 1/2 cup brown sugar
1 1/2 cup water
1 1/2 cup oil
1/2 cup honey
1 1/2 Teaspoon salt
2 Teaspoon cinnamon
3 Teaspoon vanilla
2/3 cup raisins
PREPARATION:
Preheat oven to 300 degrees.
In saucepan combine sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat and stir until dissolved. Do not boil.
Mix all dry ingredients except raisins in large bowl.
Pour syrup over dry ingredients. Stir well – make sure all dry ingredients are coated.
Spread on 2 large baking sheets. Bake 20-30 min in preheated oven until granola is as dry as you want it to be. Stir occasionally. Stir in raisins.
Meri's Soda Cracker Surprise
Meri's Soda Cracker Surprise
saltine crackers
1 cup butter
1 cup sugar
1 package chocolate chips
1 cup finely chopped walnuts
PREPARATION:
Line jelly roll pan with foil and spray with pan spray. Place saltine crackers close together covering entire pan.
Bring butter and sugar to boil for 2-1/2 minutes, pour over crackers.
Bake at 400 for 5 minutes. Pour chocolate chips on top, spreading as they melt. Sprinkle with chopped nuts.
saltine crackers
1 cup butter
1 cup sugar
1 package chocolate chips
1 cup finely chopped walnuts
PREPARATION:
Line jelly roll pan with foil and spray with pan spray. Place saltine crackers close together covering entire pan.
Bring butter and sugar to boil for 2-1/2 minutes, pour over crackers.
Bake at 400 for 5 minutes. Pour chocolate chips on top, spreading as they melt. Sprinkle with chopped nuts.
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