Wednesday, September 14, 2011
Peach Cobbler with Cake Mix
1 large can peaches drained, 1 yellow cake mix, 1/4 cup butter cut into little squares and sprinkled on top of the cake mix, 1 can sprite. Layer in that order in a 9x13 pan. Don't mix. Bake at 350 for 1 hour or until top is golden brown. Serve warm with vanilla ice cream! You will die!!
Homemade Peach Cobbler
Beat 1 egg, then add 1/2 cup sugar, 3 TBS melted butter, 1/3 cup milk. Mix. Combine 1 cup flour, 2 tsp baking powder, 1/4 tsp salt and add to egg mixture. Peel and slice 7-8 peaches and add 1/2 cup sugar, 1/2 tsp nutmeg, 1/4 tsp ginger. Arrange in baking dish and top with batter. Bake 375 for 30 minutes.
Saturday, September 10, 2011
Canned Tomatoes
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.
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.
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.
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