After paying close to six dollars for jam that was organic and didn’t have high fructose corn syrup in it or dye, I decided that my house would only have fresh jam. I could spend the 45 minute drive and $6/pint for this great jam at a nearby farm or I could learn to jam myself. With it being summertime, I couldn’t ask for a better season to start creating jam with all the fresh berries around.
I read on how to do it and purchased the mason jars needed. However, I could not locate pectin to save my life. I’d ask and look in the baking section and every place else but right next to where I bought jars. Finally I had my pectin and luckily enough for me, Bountiful Baskets had a raspberry add-on one week and I took full advantage.
I had bought pectin and no cook pectin to try them both. After experimenting, my conclusion is – use the original pectin. No cook made it liquidy and much more of a jelly consistency.
Recipe for jam:
- 1 1/3 c. fruit
- 1 1/2 tbsp. pectin
- 1 c. sugar
The recipe above makes two pints, so I tend to multiply it, but warning try to not make more than ten batches at once. After I tasted how good the raspberry jam tasted I fell in love and wanted to try my hand at more flavors. I bought some strawberries from the store and that went well, so a couple weeks later BB had a strawberry add-on deal and I took advantage. That week we also got a bunch of kiwi in our baskets. Hrm, kiwi/strawberry jam, why not?! It was great… My favorite so far is blackberry/strawberry and raspberry/kiwi.
So here’s whatcha do …
Put all your fruit you are using in a pan on the stove and turn on the heat to medium-high and mash the berries. I use my Braun Hand Blender, which blends it well yet leaves some good chunks of berries.
Add the pectin in three batches and after each one, mix well. I use a whisk for this and the rest of the process and it works well. Bring to a boil that cannot be stirred down, then add sugar all at once. Whisk well and make sire there are no sugar clumps. Bring to boil to a point where again, it can’t be stirred down and then boil for one minute.
Once done, laddle jam into mason jars leaving 1/2″ headspace and can using the water boil method. I add labels for easy reading and because jam makes for great presents. I also use them for donations and have sold some, which helps recoup the mason jar expense.
Flavors thus far: Raspberry, Strawberry, Blueberry, Blackberry, Black/Raspberry, Straw/Raspberry, Mixed Berry, Strawberry/Kiwi, Raspberry/Kiwi, Straw/Raspberry/Kiwi, and Black/Strawberry.
Preheat oven to 400 degrees.
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/2 cup milk
1 1/2 cup fresh blueberries
Cinnamon topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Combine the first four ingredients into a mixing bowl. In a separate bowl add egg, milk and oil. Pour the liquid mixture into the dry and mix well making sure no clumps are left. Fold in blueberries and fill muffins 3/4 full. I use the big muffin cups which yields 8 muffins. Top muffins with cinnamon crumb miixture and bake for 20-25 minutes. Don’t be alarmed if the batter seems thick, it is.
Topping: combine flour, sugar and cinnamon in a bowl and mix together. Add butter chunks and either use a fork or your hands and just mix the butter around and it will begin to form cinnamon chunks. Once done, sprinkle on top of muffins before going into the oven.
I’ve been experimenting with beans in my pressure cooker and through some trial and error I have made wonderful pinto beans with various meat. I first made some with peppered bacon and the latest I created included ham.
First, I soak the beans overnight. Then, using a hot mason jar, add beans to a little over half way. Then this is where you can mix it up. In the pic below, it includes ham, onion, garlic, jalapeños and black pepper and I do not add salt. When I go to use the beans that’s when I add salt. Once you have your raw ingredients in, fill up the rest of the jar with boiling water leaving 1″ head space. I’ve also tried it with peppered bacon as well as vegetarian and so far the bacon is the house favorite.
Pressure can for 75 minutes at 11 pounds.
Raw ingredients loaded into the jar:
After being pressure canned:
We had these on Christmas Eve as a little snack and they were tasty!
Take a pizza dough and roll it out, then cut it into 10-12 squares depending how big the dough is and how much you are going to fill it. Once cut up, add your favorite toppings but no marinara sauce! That will be used on the side for dipping. I didn’t have much in the house, so this was pretty simple – pepperoni, cheese and onion with some seasonings, but you can really use anything.
Once you have your insides on the dough, fold the corners over and tuck in. In a sprayed, round pan, lay the folded side down. Once you have them all in place, sprinkle some Italian seasoning and Parmesan cheese on the top and bake at 400 degrees for 15 minutes.
I had a bunch of leftover veggies from our Bountiful Basket one week, including these gorgeous rainbow carrots. I got some stew beef at the market and put that in the crock pot with some flour and made sure the meat was lightly coated in flour. I cooked the meat a bit then added in broccoli, rainbow carrots, white potatoes, chunks of corn on the cob, onion, celery, garlic, kosher salt, black pepper and two cans of beef broth. I then just let it cook all day long in the slow cooker. You may have to add more liquid throughout the day, I just use water at that point. The meat fell apart in the stew it was so tender. I was able to store the leftovers for another quick, easy meal.
This past weekend, I made this again and used up the veggies from my basket which included brussel sprouts and fresh green beans. My kids and husband had no clue they were eating brussel sprouts, loved it!
These are pretty tasty and cost effective, given granola bars without trans fat or dye are about $3.99-4.99. I get the majority of the ingredients at Sunflower in their bulk section. Also, where I have almond slices and cranberries, feel free to experiment just use the same measurement. I’ve used chocolate covered peanuts and even added peanut butter. The almond/cranberry is probably the healthiest though.
Preheat oven to 350 degrees.
2 c oats
1 c almond slices
1/2 c honey
1/3 c brown sugar
2 tsp. vanilla
2 tbsp. melted butter
1/2 tsp. salt
1 c dried cranberries
I put this all in my bread machine and just let it mix it up. You can also do it by hand, just toss all the ingredients in a bowl and mix well. Depending on how thick you want them will dictate the pan size you use. Spray the pan lightly and put in granola mixture. Press down to flatten and bake for about 15-20 minutes.
I’ll be the first to admit that they don’t look like the prettiest thing, but boy were they tasty!
Preheat the oven on BROIL – HIGH.
I use about six scallops between the four of us and get the thick peppered bacon from the meat department. Cut the bacon pieces in half or have them wrap around twice, up to you depending how much bacon flavor you want. I suggest to start out just using half. Wrap the bacon around the outside of the scallop and put in a toothpick to hold it. Lightly sprinkle cayenne pepper on top.
Place the scallops under the broiler for two minutes, flip and cook for two more minutes. They should be golden brown on the outside and the bacon will be cooked.
This recipe can be used to make any type of cake or cupcake that you want, you don’t have to layer it.
Easy Yellow Cake Recipe
Prepare the cakes and put in two 8″ round pans. Remove from pan and let cool completely on racks.
Frosting:
2 c. flaked coconut
4 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
2 tsp. milk
3 1/2 c. sifted confectioners’ sugar
Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 teaspoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups of coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.
Viola!
Since everything has high fructose corn syrup in it we have been making more from scratch, including dinner rolls. I would be lying if I said I didn’t have help; thank you Mr. Bread Machine.
These are pretty quick rolls to make, the most time spent is waiting for it to rise fully. So it’s best to start them about 2.5 to 3 hours ahead of dinner time. Once these are ready to sit to rise, you can make your main course, you have about 40 minutes. Easy, tasty, and high fructose corn syrup-free!
3 c. bread flour
3 tbsp. white sugar
1 tsp. salt
1/4 c. dry milk powder
1 c. warm water (110 degrees F/45 degrees C)
2 tbsp. butter, softened
1 1/4 tsp. (.25 packet) active dry yeast
1 egg white
2 tbsp. water
Add wet ingredients first then dry adding the yeast on top last. Put on dough cycle. Once done, lay on a floured area and cut into 12 equal pieces. Place the rounds into a round, lightly greased baking pan. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees.
In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.
Remove from pan and let cool on rack for a few minutes. Enjoy!
I was baking cupcakes and trying to find a good chocolate frosting recipe that didn’t taste like pure sugar. After a few unsuccessful attempts and a new craving for coconut cake, I found what had been missing. Cream Cheese! The coconut cake frosting I made had a cream cheese base and it dawned on me that’s what I should use for most frostings. A few weeks passed and I tried it, chocolate frosting with a cream cheese base. It called for half the amount of powdered sugar which was a good sign in itself. After it was made I put it in the fridge to harden, well when I pulled it out I thought I had screwed up because it was too hard. I mixed it up and it was perfect, the cream base combined with the coldness make it so easy to spread. Anyways, here she is!
100 chocolate wafers, melted (8 ounces)
6 ounces of Philly’s cream cheese, softened
2 tbsp. milk
2 c. powdered confectioners sugar
1 tsp. vanilla
Melt chocolate; cool slightly. Blend in cheese and milk. Add sugar gradually. Stir in vanilla. Frosts two 8″ layers.
My mom always made white cakes growing up and I never really liked them as much as yellow, no offense Liz. There is something about yellow cake with chocolate frosting that I just love. This is a good, basic yellow cake recipe great for layer cakes, sheet cakes and cupcakes.
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 stick (8 tbsp.) unsalted butter, softened
1 c. sugar
3 large eggs
1 1/2 tsp. vanilla extract
3/4 c. 2% milk
Preheat oven to 350 degrees.
Sift together flour, baking powder and salt in a bowl.
Beat butter and sugar in mixer on medium-high until pale and fluffy (2-3 minutes). Beat in one egg at a time then add vanilla and blend until thoroughly mixed, about 3 minutes. Reduce speed to low and add flour mixture and milk alternatively ending with the flour mixture. Mix until the batter is smooth but be careful to not over mix.
Spread batter evenly into pans or cupcake holders and bake for 20-25 minutes. Put a toothpick in the middle to test, if it comes out clean – the cakes are done.
Set the pans on a cooling rack for a few minutes then completely transfers the cakes over to the cooling racks and let stand until cool.
Spread one of the many frostings on it and you are good to go!
On Sundays when there is usually someone around the house, I will take advantage of this by throwing something in the Croc Pot or cooker all day long.
I like to cook Pot Roast slowly all day long so it’s moist and falls apart. In a roaster I will put in some water with minced garlic, salt, and pepper and just let the meat slowly cook all day long.
Serve it up with some mashed potatoes, bean and veggies and your family will be happy and full!
For mashed potatoes, take the desired potatoes and peel them and cut into chunks. Place in boiling water and cook until they are very soft and almost fall apart when you put a fork through them. Once potatoes are done, drain and put back in pot. Mix milk and butter in then add garlic powder, salt and pepper. There you have it, easy mashed potatoes!
You can make gravy with the juice left over from the pot roast by mixing it with flour or corn starch. Make sure to mix it up well so there are no clumps.
While I make these mostly around the holidays, they are a perfect treat anytime.
1/2 c. margarine
1 1/2 c. graham cracker crumbs
1 can condensed sweetened milk (14 oz.)
1 1/2 c. semisweet chocolate chips
1 c. butterscotch morsels
1 1/3 c. flaked coconut
1 c. chopped nuts
If you do not have graham cracker crumbs handy, just take about a package and half of graham crackers and place them in a Ziploc bag. Seal then go over with rolling pin until all lumps are out, should be fine.
Add margarine and graham cracker crumbs in bowl and mix together well. Spray a 13×9″ pan and take crumb mixture and press onto bottom of pan. Pour milk over that then top evenly with remaining ingredients. Use a fork and press down the top firmly.
Bake for 25-30 minute on 325* degrees.
*325 for glass pans, all others 350.
Simple, quicky, yummy!
1 1/2 c. sour cream
1 1/2 c. mayo
2 tbsp. parsley
2 tsp. dill seed
2 tbsp. diced onion
1 package of dried beef, cut into pieces
Bread for dipping – rye or breadbowl
Mix together well, refrigerate for one hour before serving.
You can hallow out a breadbowl and place the dip there and use the bread for dipping or cut up pieces of rye bread. Rye tastes quite good with this dip.
Mmmmm…. sauerkraut.
Rye bread
Corned beef, sliced thin
Swiss cheese
Thousand Island dressing
Sauerkraut
Butter
Heat up griddle, put temperature around 300 degrees.
Butter one side of bread and lay butter side down on the griddle, then place Swiss cheese. Next spread desired amount of Thousand Island dressing and add meat then sauerkraut. Add the other slice of bread closing the sandwich and butter the outer side. Then just let grill on each side until bread is toasted and cheese is melted.
Cut in half and serve with a pickle and chips, yummy!
2 chicken breasts
1 Roma tomato
3 cloves of garlic
1 1/2 c. white wine
1 1/2 c. heavy cream
1 tbsp. basil
Salt & Pepper
1 1/2 c. Parmesan cheese
Boil chicken breasts in separate pan until done, then cut into chunks. In saucepan, combine garlic, cream, wine and spices and cook over low to medium heat. Once it begins to bubble, reduce heat to low and simmer. Slowly add cheese and continuously stir, then add in diced tomato. Mix in chicken and let simmer for three to five minutes.
Toss over some angel hair pasta and that’s it!
Enchilada sauce
Taco meat
Jalapenos
1/2 brick pepper jack cheese
Mexican cheese – mixture of pepper jack, cheddar, colby
Tortillas
Preheat oven to 350 degrees.
Warm tortilla up and put in a couple spoonfuls of taco meat, then add two slices of cheese and desired amount of jalapenos. Fold up and place in greased glass baking pan.
Once you have all the enchiladas wrapped up and placed in the pan, pour the enchilada sauce over the top. Place the the rest of the pepper jack cheese on top of the enchiladas and add more jalapenos if you wish. Then sprinkle the Mexican cheese on top covering it up.
Cook about 20 minutes or until cheese is bubbly.
This was our first attempt at making coconut shrimp at the house and I’m quite impressed how well they turned out. We made two different sauces for dipping and those were also first-timers and while I liked both, I was more partial to the plum sauce.
4 c Sweetened flaked coconut
1 c All purpose flour
3/4 c Beer
3/4 tsp Baking soda
Salt & Papper
1 tsp Cayenne pepper
1 Large egg
1 Bag of Large Shrimp
Spread the coconut out on a plate or a pie pan. Whisk all ingredients except coconut together. Dip shrimp into batter and then dredge in coconut, coating it completely. Press gently to adhere coconut to shrimp.
Heat oil in large pan on stove. Place eight shrimp at a time in the oil and turn after one minute, cook until golden brown (about one minute each side).
Pull out and place on towel to remove any excess grease. Serve with fresh fried rice and veggies. For a dipping sauce, use Sweet Death Plum Sauce or as on the plate, a Dijon Ginger Sauce.
When I use to think about cheesesteaks the two that came to mind where the ones you get in the mall, you know the staple mall food chain cheesesteak place that also has fresh cut french fries? Yeah, that place and then Steakums, which thinking back make me wonder what my palette was thinking when I ate those. MMM… school lunch. I found these thin steaks in the meat department and gave it a whirl. I recommend after making these a few times that you do in fact use the Thin Sliced Steaks.
Thin Sliced Steaks
Green Bell Pepper
Onion
Garlic
Mushrooms
Cheese (Provolone, Pepper Jack, and Mozzarella are good ones to use)
Salt & Pepper
Season the steak as you wish (lemon pepper, pepper, salt, red pepper, etc) and let soak in. These are great on the grill as well … cook them up in a pan, Foreman type grills work well.
In another pan (or on the grill place in tinfoil and add oil on top), add oil, onion, peppers, garlic, and mushrooms. Saute until tender. Once meat is done, slice into thin pieces, top with saute mixture and add cheese. Toss under the broil for a few minutes or until cheese is melted.
This meal is great served easy with baked beans, veggies, and homemade fries.
The chili tastes just as good not in a breadbowl, they are just more fun to eat. : )
1 lb. ground beef
1 large onion chopped
3 cloves of garlic, minced
Mixture of hot peppers, diced
1 16 oz. can kidney beans
1 29 oz. can whole tomatoes, chopped
4 oz. tomato sauce
1 c. water
1 tbsp. chili powder
Salt & Pepper
3/4 tsp. dried cumin
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
Tobasco sauce
Cook ground beef, onion, garlic and peppers in large pot. Once meat is cooked and crumbly, stir in remaining ingredients. Bring to a boil and reduce heat. Simmer uncovered for 45 minutes to one hour.
Take the breadbowl and cut the top off, which is great for dipping, add the chili, top with cheese and you are done! Mmmmmm……
