Chicken Torte
2 Tablespoons butter
3 green onions, minced
2 garlic cloves, finely minced
1 chicken (roasted or boiled) deboned and diced
3 fresh tomatoes, peeled and chopped
1 1/2 to 2 cups chicken broth
Cornstarch
Fresh thyme, minced parsley, salt and pepper
1/2 cup green olives, sliced
Double pie crust
1 egg yolk
Directions
Heat oven to 375. Melt butter in a saute pan. Saute green onions
and garlic. Combine with chicken, tomatoes and spices. Blend
chicken broth with a little cornstarch and add to mixture. Allow to
thicken and add olives. Place in a pie pan lined with pie crust.
Cover with a top crust. Brush with beaten egg yolk and bake for
40-45 minutes until crust is golden brown.
Saturday, November 17, 2012
Friday, November 16, 2012
Pumpkin Rolls
From Kim's kitchen
Heat oven to 375 degrees. Grease and flour cookie sheet.
Mix:
3 Eggs
2/3 cup cooked pumpkin
1 cup sugar
1 tsp lemon juice
In a separate bowl mix and sift:
3/4 cup flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp ginger
Put all dry ingredients in a sifter or strainer. Sift into a bowl removing all lumps. Fold into pumpkin mixture. Spread on 15"x 10"x 2" greased and floured cookie sheet or jelly roll pan. Top with 1 cup chopped nuts (if desired). Bake at 375 for 12-18 minutes. Do not over bake, Take out of oven and turn immediately onto waxed paper sprinkled with powdered sugar. Start at narrow end and roll with waxed paper. Cool completely.
Cream cheese filling:
1 cup powdered sugar
4 Tbsp softened butter or magarine
8 oz. cream cheese, softened
1/2 tsp vanilla
Beat all ingredients until smooth. Spread on unrolled cake. Roll up, wrap in plastic wrap, and chill. Cut in slices. May be served with whipped cream or ice cream.
Heat oven to 375 degrees. Grease and flour cookie sheet.
Mix:
3 Eggs
2/3 cup cooked pumpkin
1 cup sugar
1 tsp lemon juice
In a separate bowl mix and sift:
3/4 cup flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp ginger
Put all dry ingredients in a sifter or strainer. Sift into a bowl removing all lumps. Fold into pumpkin mixture. Spread on 15"x 10"x 2" greased and floured cookie sheet or jelly roll pan. Top with 1 cup chopped nuts (if desired). Bake at 375 for 12-18 minutes. Do not over bake, Take out of oven and turn immediately onto waxed paper sprinkled with powdered sugar. Start at narrow end and roll with waxed paper. Cool completely.
Cream cheese filling:
1 cup powdered sugar
4 Tbsp softened butter or magarine
8 oz. cream cheese, softened
1/2 tsp vanilla
Beat all ingredients until smooth. Spread on unrolled cake. Roll up, wrap in plastic wrap, and chill. Cut in slices. May be served with whipped cream or ice cream.
Monday, October 29, 2012
Zuppa Toscana
Melynda says
I brought the sausage chowder version of this to the fall social as I could not
find Kale. I also scaled down the spicy as not everyone likes spicy
foods. I highly recommend trying the Zuppa Toscana which is a recipe I
came up with to copy one at Olive Garden that I love.
1/2 lb. ground sweet Italian sausage
1/2 lb. ground spicy Italian sausage
Crushed Red Pepper to taste (is already pretty spicy with the spicy sausage)
1 large yellow onion, diced
1/4 lb. bacon diced
2 gloves garlic, diced
5 cups chicken broth
1 cup heavy cream
1 cup half and half
4 medium russet potatoes halved and sliced thin (do not peel)
1/4 bunch kale, chopped
Brown Sausage, and crushed red pepper, drain and put aside. In the same pan sauté bacon, onions and
garlic over medium heat until bacon is browned and onions are soft.
Add chicken broth and potatoes and simmer until potatoes are soft. Add cream and half & half and
bring to a full simmer. Add Kale and sausage, bring to a boil. Remove from heat and salt to taste. Serve
immediately. If soup does not have enough broth add more half and half or Chicken Broth. I like mine
less broth, with a lot of potatoes and meat.
I at least triple this recipe. My husband loves it so much that he can eat a double recipe by himself in a
day and a half. Is really good re warmed.
1/2 lb. ground sweet Italian sausage
1/2 lb. ground spicy Italian sausage
Crushed Red Pepper to taste (is already pretty spicy with the spicy sausage)
1 large yellow onion, diced
1/4 lb. bacon diced
2 gloves garlic, diced
5 cups chicken broth
1 cup heavy cream
1 cup half and half
4 medium russet potatoes halved and sliced thin (do not peel)
1/4 bunch kale, chopped
Brown Sausage, and crushed red pepper, drain and put aside. In the same pan sauté bacon, onions and
garlic over medium heat until bacon is browned and onions are soft.
Add chicken broth and potatoes and simmer until potatoes are soft. Add cream and half & half and
bring to a full simmer. Add Kale and sausage, bring to a boil. Remove from heat and salt to taste. Serve
immediately. If soup does not have enough broth add more half and half or Chicken Broth. I like mine
less broth, with a lot of potatoes and meat.
I at least triple this recipe. My husband loves it so much that he can eat a double recipe by himself in a
day and a half. Is really good re warmed.
Sausage Chowder
Melynda shared this at the Fall Social
1 lb. ground sweet Italian sausage
Crushed red pepper to taste (I like spicy)
1 large yellow onion, diced
1/4 lb. bacon diced
2 gloves garlic, diced
5 cups chicken broth
1 cup heavy cream
1 cup half and half
4 medium russet potatoes halved and sliced thin (do not peel)
Frozen or canned corn to taste (canned corn should be drained)
Brown Sausage, and crushed red pepper, drain and put aside. In the same pan sauté bacon, onions and
garlic over medium heat until bacon is browned and onions are soft.
Add chicken broth and potatoes and simmer until potatoes are soft. Add cream and half & half and
bring to a full simmer. Add Corn and sausage, bring to a boil. Remove from heat and salt to taste. Serve
immediately. If soup does not have enough broth add more half and half or chicken broth. I like mine
less broth, with a lot of potatoes and meat.
This soup is really good re warmed if you want left over’s you will want to double it.
1 lb. ground sweet Italian sausage
Crushed red pepper to taste (I like spicy)
1 large yellow onion, diced
1/4 lb. bacon diced
2 gloves garlic, diced
5 cups chicken broth
1 cup heavy cream
1 cup half and half
4 medium russet potatoes halved and sliced thin (do not peel)
Frozen or canned corn to taste (canned corn should be drained)
Brown Sausage, and crushed red pepper, drain and put aside. In the same pan sauté bacon, onions and
garlic over medium heat until bacon is browned and onions are soft.
Add chicken broth and potatoes and simmer until potatoes are soft. Add cream and half & half and
bring to a full simmer. Add Corn and sausage, bring to a boil. Remove from heat and salt to taste. Serve
immediately. If soup does not have enough broth add more half and half or chicken broth. I like mine
less broth, with a lot of potatoes and meat.
This soup is really good re warmed if you want left over’s you will want to double it.
Sunday, October 28, 2012
Brazilian Cheese Bread
(Gluten Free)served at our Fall Social
1 egg
1/3 C olive oil
2/3 C milk
1 1/2 C tapioca flour
1/2 C grated cheese, your preference ( I usually use cheddar)
1 tsp salt
-Preheat oven to 400.
-Put all of the ingredients into a blender and pulse until smooth.
(You may need to use a spatula to scrape down the sides).
-Put dough into a greased mini-muffin tin. (It will be the consistency of pancake batter).
-Bake in the oven for 15-20 minutes, until bread is puffy and just slightly browned.
-Makes 24 mini-muffin sized cheese breads.
Virginia Light Rolls
made by Jen H for the Fall SocialMakes 16 dinner rolls
For 1 1/2- or 2- pound-loaf machines
1 cup plus 1 tablespoon milk
3 tablespoons honey
2 large eggs
6 tablespoons butter or margarine, cut into pieces
4 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast
4 tablespoons melted butter or margarine, for brushing
Place all the ingredients in the pan according to the order in the manufacturer’s
instructions. Program for the Dough cycle; press Start.
Line a large baking sheet with parchment paper. When the machine beeps at the end of
the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured
surface. Roll the dough into a large circle, 1/4 - 1/2 inch thick. Lightly spread with
butter. Cut the dough into 16 pie-shaped pieces. Roll each piece up, large end to small,
and place on the baking sheet.
Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk,
about 45 minutes.
Twenty minutes before baking, preheat the oven to 375°F.
Place the baking sheet in the center of the oven and bake for 20 minutes, or until golden
brown. Remove the rolls from the pan and cool on a rack. Serve warm or cool to room
temperature and reheat.
To make cinnamon rolls:
After the breadmaker beeps, pull the dough out and onto a floured surface. Roll it out
into a large rectangle. Spread butter all over it, then sprinkle with cinnamon sugar. Roll
up along the long side so you have a long narrow tube.
Slice with floss or a pastry scraper. Place in a greased rectangular pan. Cover with a
clean towel and let rise until doubled in bulk, about 45 minutes.
Twenty minutes before baking, preheat the oven to 375°F.
Place the baking sheet in the center of the oven and bake for 20 minutes, or until golden
brown. Remove the rolls from the pan and cool on a rack. Serve warm or cool to room
temperature and reheat.
Baguette
www.sisterscafe.blogspot.commade by Mikenzie Wade for the Fall Social
1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.
In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)
Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.
Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven (make sure you don't use your favorite pan because it will turn the pan colors). Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.
Focaccia Bread
Ingredients
made by Gail for the Fall Social
- 1 cup warm water
- 1 package active dry yeast
- 1/2 teaspoon honey
- 2 1/2 cup all-purpose flour
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 2 TB chives1
- tsp thyme
- ½ tsp rosemary
- 1 large onion, thinly sliced
- 1 TB light brown sugar
- 1 /4 cup nuts (I used pecans)
- 1/2 cup crumbled Romano, Parmesan, and/or Asagio
Directions
- In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and olive oil; let stand for 5 minutes. Stir in the remaining flour, herbs, and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
- Meanwhile, in a skillet, heat 1 tablespoon olive oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes. Add chopped nuts and stir until carmelized.
- Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons olive oil. Let the dough rise until puffed, 20 minutes to an hour.
- Scatter the onions and nuts over the dough.
- Sprinkle with your choice of cheese.
- Drizzle 2 more tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.
Friday, October 26, 2012
Chicken Tortilla Soup
made by Laura for the Fall Social
48 oz. Mango Salsa (Costco)
16 oz. mild salsa
¼ c. olive oil
64 oz. shredded chicken (I use a Costco rotisserie chicken)
1 qt. hot water
2 chicken bouillon cubes
32 oz. chicken broth
1 ½ -2 t. cumin
2 c. frozen sweet corn
1-2 cans black beans rinsed and drained
Simmer salsas with olive oil for 20-30 minutes. Add
all other ingredients and simmer for 30 minutes.
Or throw everything together in the crockpot and
heat on low for several hours.
48 oz. Mango Salsa (Costco)
16 oz. mild salsa
¼ c. olive oil
64 oz. shredded chicken (I use a Costco rotisserie chicken)
1 qt. hot water
2 chicken bouillon cubes
32 oz. chicken broth
1 ½ -2 t. cumin
2 c. frozen sweet corn
1-2 cans black beans rinsed and drained
Simmer salsas with olive oil for 20-30 minutes. Add
all other ingredients and simmer for 30 minutes.
Or throw everything together in the crockpot and
heat on low for several hours.
Monday, October 22, 2012
Soup in a Pumpkin
c d k it ch en. co m
6 pounds pumpkin
2 1/2 cups bread crumbs, fresh dried
2 cups onions, chopped
1/2 cup butter
1 1/2 cup cheese, mozzarella or swiss, grated
2 quarts chicken stock
salt and pepper
1/2 teaspoon sage (or more)
1 cup heavy cream or half and half
fresh parsley, chopped
Directions
Crush bread crumbs. Saute onions in butter until soft but not
browned. Stir crumbs into the hot onion mixture and cook slowly
for 3 minutes. Cut a top off pumpkin, scoop out seeds, rub inside
with soft butter.
Turn the crumb mix into the pumpkin. Stir in grated mozzarella or
Swiss cheese and fill to within 2 inches of top with hot chicken
stock (about 2 qt). Season with salt, pepper and sage.
Bake on a pizza pan in preheated 400 degrees F oven for about
1 1/2 hours or until pumpkin flesh can be flaked off with large
cooking fork. Do not overcook as pumpkin will collapse. Keep
warm until ready to serve.
Just before serving, gently stir in hot cream or half and half, and
a handful of chopped fresh parsley. Check seasoning, season to
taste. Ladle soup into hot bowls, scraping off some of the
pumpkin flesh as you do. Get some of the flesh into each bowl as
you serve.
c d k it ch en. co m
6 pounds pumpkin
2 1/2 cups bread crumbs, fresh dried
2 cups onions, chopped
1/2 cup butter
1 1/2 cup cheese, mozzarella or swiss, grated
2 quarts chicken stock
salt and pepper
1/2 teaspoon sage (or more)
1 cup heavy cream or half and half
fresh parsley, chopped
Directions
Crush bread crumbs. Saute onions in butter until soft but not
browned. Stir crumbs into the hot onion mixture and cook slowly
for 3 minutes. Cut a top off pumpkin, scoop out seeds, rub inside
with soft butter.
Turn the crumb mix into the pumpkin. Stir in grated mozzarella or
Swiss cheese and fill to within 2 inches of top with hot chicken
stock (about 2 qt). Season with salt, pepper and sage.
Bake on a pizza pan in preheated 400 degrees F oven for about
1 1/2 hours or until pumpkin flesh can be flaked off with large
cooking fork. Do not overcook as pumpkin will collapse. Keep
warm until ready to serve.
Just before serving, gently stir in hot cream or half and half, and
a handful of chopped fresh parsley. Check seasoning, season to
taste. Ladle soup into hot bowls, scraping off some of the
pumpkin flesh as you do. Get some of the flesh into each bowl as
you serve.
Sunday, September 23, 2012
Melanie's Spinach Salad Dressing
1/3 c. sugar
1/3 c. white vinegar
3/4 c. oil
3/4 tsp. garlic salt
3/4 tsp. onion powder
1/2 tsp. prepared mustard
Shake well!
Sunday, September 16, 2012
Crispy Dutch Oven Cobbler
1 cup sifted flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
4 cups fresh fruit (peaches, apples, berries, etc.)
Melt 1/2 cup of butter in dutch oven. Mix flour, sugar, baking powder, salt and milk and pour into oven. Spread with fruit and bake 40 minutes or until top is brown and crisp.
1 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
4 cups fresh fruit (peaches, apples, berries, etc.)
Melt 1/2 cup of butter in dutch oven. Mix flour, sugar, baking powder, salt and milk and pour into oven. Spread with fruit and bake 40 minutes or until top is brown and crisp.
Dutch Oven Trail Biscuits
3 cups finely sifted flour
1 tsp salt
3 tsp baking powder
1 cup heavy cream, whipped
1/4 tsp cream of tartar
Mix all dry ingredients together and fold into whipped cream. Pat out lightly in a 12" greased dutch oven. Cut into squares and cover. Bake at 450 degrees until lightly browned (about 12 minutes).
1 tsp salt
3 tsp baking powder
1 cup heavy cream, whipped
1/4 tsp cream of tartar
Mix all dry ingredients together and fold into whipped cream. Pat out lightly in a 12" greased dutch oven. Cut into squares and cover. Bake at 450 degrees until lightly browned (about 12 minutes).
Easy Dutch Oven Cinnamon Rolls
2 loaves frozen bread dough, thawed
1/4 cup butter
1 cup cream or milk
1/2 cup brown sugar
1 cup chopped nuts
1/4 tsp nutmeg
cinnamon and sugar
raisins (optional)
1/2 cup powdered sugar with a little milk for icing
Roll out bread dough to a rectangle on floured board. Spread with butter and sprinkle with cinnamon and sugar. Add raisins if desired. Roll up lengthwise and cut into 1" slices. Grease bottom of dutch oven, and pour in cream. Sprinkle brown sugar, nuts, and nutmeg into the cream. Arrnage the rolls in bottom of pot. Allow to raise until doubled in size. (About 1 hour) Cover and bake for 35 minutes. Mix 1/2 cup powdered sugar with milk and dribble over rolls. Serve warm.
1/4 cup butter
1 cup cream or milk
1/2 cup brown sugar
1 cup chopped nuts
1/4 tsp nutmeg
cinnamon and sugar
raisins (optional)
1/2 cup powdered sugar with a little milk for icing
Roll out bread dough to a rectangle on floured board. Spread with butter and sprinkle with cinnamon and sugar. Add raisins if desired. Roll up lengthwise and cut into 1" slices. Grease bottom of dutch oven, and pour in cream. Sprinkle brown sugar, nuts, and nutmeg into the cream. Arrnage the rolls in bottom of pot. Allow to raise until doubled in size. (About 1 hour) Cover and bake for 35 minutes. Mix 1/2 cup powdered sugar with milk and dribble over rolls. Serve warm.
Dutch Oven Hearty Beef Pie
Crust:
2 1/4 cups flour
3/4 cup yellow corn meal
1/2 tsp salt
3/4 cup cold butter, cut into small pieces
2 eggs
3-4 Tbsp water
Filling:
1 1/2 pounds stew meat
1/2 pound bacon
1 onion, diced
1/2 pound carrots, sliced
1 pound peas
5 medium potatoes
3 stalks celery
2 cubes beef bullion
1 cup water
1/3 cup soy sauce
2 Tbsp worcestershire sauce
2-3 dashes Tabasco sauce
cornstarch to thicken
Mix flour, cornmeal and salt together. Cut in butter. Beat eggs with 3 Tbsp water. Stir into flour mixture until dough holds together. Shape about 2/3 mixture into flattened ball, wrap and refrigerate 30 minutes. Do the same with the other 1/3 of dough.
For filling fry bacon, add meat and onions and brown well. Add remaining ingredients except cornstarch. Simmer until vegetables are tender. Thicken with corn starch.
When dough is ready pat the larger ball into the dutch oven covering the bottom and coming up the sides of the dutch oven. Cover with filling. Add top crust, making several vent holes. Pinch sides together and brush with egg. Bake pie until crust is golden brown, 35-40 minutes.
2 1/4 cups flour
3/4 cup yellow corn meal
1/2 tsp salt
3/4 cup cold butter, cut into small pieces
2 eggs
3-4 Tbsp water
Filling:
1 1/2 pounds stew meat
1/2 pound bacon
1 onion, diced
1/2 pound carrots, sliced
1 pound peas
5 medium potatoes
3 stalks celery
2 cubes beef bullion
1 cup water
1/3 cup soy sauce
2 Tbsp worcestershire sauce
2-3 dashes Tabasco sauce
cornstarch to thicken
Mix flour, cornmeal and salt together. Cut in butter. Beat eggs with 3 Tbsp water. Stir into flour mixture until dough holds together. Shape about 2/3 mixture into flattened ball, wrap and refrigerate 30 minutes. Do the same with the other 1/3 of dough.
For filling fry bacon, add meat and onions and brown well. Add remaining ingredients except cornstarch. Simmer until vegetables are tender. Thicken with corn starch.
When dough is ready pat the larger ball into the dutch oven covering the bottom and coming up the sides of the dutch oven. Cover with filling. Add top crust, making several vent holes. Pinch sides together and brush with egg. Bake pie until crust is golden brown, 35-40 minutes.
Dutch Oven Bacon Potatoes
1 pound bacon, cut into small pieces
12 potatoes, peeled and sliced
3 onions, sliced
1/2 cup water
salt and pepper
Fry bacon until crisp in dutch oven. Add potatoes and onions and stir to coat with bacon grease. pour in water. Salt and pepper to taste and bake for 45 minutes.
12 potatoes, peeled and sliced
3 onions, sliced
1/2 cup water
salt and pepper
Fry bacon until crisp in dutch oven. Add potatoes and onions and stir to coat with bacon grease. pour in water. Salt and pepper to taste and bake for 45 minutes.
Dutch Oven Chicken
1 whole roasting chicken
1 can cream of chicken soup
1 can cream of celery soup
4-5 potatoes, peeled and cubed
3-4 carrots, peeled and cut in 1" lengths
3 stalks of celery, sliced
Put chicken and vegetables in dutch oven. Mix soups and pour over. Cover and bake one ohour or until chicken is tender.
1 can cream of chicken soup
1 can cream of celery soup
4-5 potatoes, peeled and cubed
3-4 carrots, peeled and cut in 1" lengths
3 stalks of celery, sliced
Put chicken and vegetables in dutch oven. Mix soups and pour over. Cover and bake one ohour or until chicken is tender.
Dutch Oven Pot Roast
4-5 pound chuck roast
2 Tbsp oil
1 can cream of mushroom soup
1 can beef consomme
1 envelope onion soup mix
1 onion, sliced
8-10 medium potatoes, peeled and quartered
6-7 medium carrots, peeled and cut in 2" lengths
salt and pepper
Heat oil in dutch oven, brown roast on all sides in hot oil. Salt and pepper to taste. Mix soups and pour over meat. Cover and bake 1 hour, add vegetables and bake about 1 more hour or until meat and vegetables are tender. Serve with horse radish sauce.
2 Tbsp oil
1 can cream of mushroom soup
1 can beef consomme
1 envelope onion soup mix
1 onion, sliced
8-10 medium potatoes, peeled and quartered
6-7 medium carrots, peeled and cut in 2" lengths
salt and pepper
Heat oil in dutch oven, brown roast on all sides in hot oil. Salt and pepper to taste. Mix soups and pour over meat. Cover and bake 1 hour, add vegetables and bake about 1 more hour or until meat and vegetables are tender. Serve with horse radish sauce.
Dutch Oven Pad Thai
1.5 packages of rice noodles - 3 mm or 5 mm (Winco is the only place I
have found them, but I only checked 4 stores) soaked in hot water
1 onion, chopped
1-2 green peppers, chopped
1.5 - 2 lbs chicken, cooked and chopped
1.5 - 2 cans coconut milk (1 can is not enough, 2 is a little too much)
1 lb unsalted peanuts, chopped
1 jar hoissen sauce
1/2 lb Bean sprouts (optional, but I like them)
About 1/2 cup chopped cilantro
Heat Dutch oven. You will want to use a liner, because the rice noodles really stick! Sauté onions and peppers in a couple tablespoons of vegetable oil. Add chicken, coconut milk, softened rice noodles, hoissen sauce and bean sprouts. Simmer for 30 minutes. Add chopped peanuts and cilantro, stir and serve.
1 onion, chopped
1-2 green peppers, chopped
1.5 - 2 lbs chicken, cooked and chopped
1.5 - 2 cans coconut milk (1 can is not enough, 2 is a little too much)
1 lb unsalted peanuts, chopped
1 jar hoissen sauce
1/2 lb Bean sprouts (optional, but I like them)
About 1/2 cup chopped cilantro
Heat Dutch oven. You will want to use a liner, because the rice noodles really stick! Sauté onions and peppers in a couple tablespoons of vegetable oil. Add chicken, coconut milk, softened rice noodles, hoissen sauce and bean sprouts. Simmer for 30 minutes. Add chopped peanuts and cilantro, stir and serve.
Monday, September 10, 2012
Mom's Zucchini Bread
This recipe was located by Sara L. on allrecipes.com contributed by v monte. PERSONAL NOTE FROM SARA: The best zucchini bread! So simple, yet so yummy!
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teapoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teapoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Monday, September 3, 2012
Scripture Cookies
Beat together:
3/4 cup Psalms 55:21 (first ingredient
mentioned)....................
1/3 cup 2 Nephi 26:25 (first
ingredient)...................
1 1/2 cup Jeremiah 6:20 (comes from this
plant)...................... sugar
2 Isaiah
10:14.........................
2 cups I Kings
4:22..........................
1 teaspoon Song of Solomon 4:14 (the one in your
cupboard).. cinnamon
1 teaspoon D&C
101:39........................
1/2 teaspoon I Corinthians 4:6 (makes it puff
up)..................... baking soda
3 cups D&C 89:17 (horse
food).........................
1 cup I Samuel 30:12 (second
item).........................
Drop by spoonfuls onto greased cookie sheet. Bake at 350
degrees for 12-15 minutes, BUT not before reading: History of Joseph Smith 1:37
and D&C 133:11.
Thursday, July 26, 2012
Tomatillo Salsa (Canning)
This recipe is taken from the following web publication which contains other great recipes and tips for safely canning salsa.
Pacific Northwest Extension Publication, Salsa Recipes for Canning
5 cups chopped tomatillos (You can also use green tomatoes. I grind mine in the blender)
1 1/2 cups seeded, chopped long green chilies
1/2 cup seeded, finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large pot and bring to a boil over high heat, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle into hot pint jars, leaving 1/2 inch head room. Clean rims and place on lids. Process in a boiling water bath canner 15 minutes at 0-1000 feet altitude, and 20 minutes for 1001- 6000 feet altitude. Above 6,000 feet process for 25 minutes.
Yields: 5 pints
Pacific Northwest Extension Publication, Salsa Recipes for Canning
5 cups chopped tomatillos (You can also use green tomatoes. I grind mine in the blender)
1 1/2 cups seeded, chopped long green chilies
1/2 cup seeded, finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large pot and bring to a boil over high heat, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle into hot pint jars, leaving 1/2 inch head room. Clean rims and place on lids. Process in a boiling water bath canner 15 minutes at 0-1000 feet altitude, and 20 minutes for 1001- 6000 feet altitude. Above 6,000 feet process for 25 minutes.
Yields: 5 pints
Saturday, June 9, 2012
Margy's Any Fruit Jam
from the kitchen of Margy C.
When fruit is plentiful, get lots and freeze it. Either whole, chopped, smashed, or pureed well, whichever you prefer. Freeze it in 1 or 2 cup increments for easiest jam making.
When ready to make jam, thaw out the container. Put in 1/2 as much sugar as the amount of fruit you are working with. Let sugar dissolve well (5 minutes or so). Use modified food starch (sold as Ultra Gel, Maxi Gel, and other similar names) to thicken. Stir well, let sit for a few minutes, stir, add more if you want it thicker.
2 C fruit
1 C sugar
1/4 C Ultra Gel (more if you want thicker)
It's super easy, and better than that, super good!
When fruit is plentiful, get lots and freeze it. Either whole, chopped, smashed, or pureed well, whichever you prefer. Freeze it in 1 or 2 cup increments for easiest jam making.
When ready to make jam, thaw out the container. Put in 1/2 as much sugar as the amount of fruit you are working with. Let sugar dissolve well (5 minutes or so). Use modified food starch (sold as Ultra Gel, Maxi Gel, and other similar names) to thicken. Stir well, let sit for a few minutes, stir, add more if you want it thicker.
2 C fruit
1 C sugar
1/4 C Ultra Gel (more if you want thicker)
It's super easy, and better than that, super good!
Thursday, June 7, 2012
Peach Pie Filling
This recipe can be found at this website http://www.pickyourown.org/peachpiefilling.htm
Simply click on the link above and it will take you to the recipe with pictures and instructions.
Simply click on the link above and it will take you to the recipe with pictures and instructions.
Pesto
from the kitchen of Gail W.
Ingredients
5 cups packed fresh basil leaves
5 cloves garlic minced
3/4 cup freshly grated Parmesan, Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts, walnuts, or pecans
1/2 cup chopped fresh parsley (optional)
Salt and pepper to taste
Directions
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you
are using walnuts instead of pine nuts and they are not already chopped, pulse them a few
times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to
scrape down the sides of the food processor with a rubber spatula. Add the grated cheese
and pulse again until blended. Add a pinch of salt and freshly ground black pepper to
taste. Do not over-puree. You want to be able to see flecks of green.
If your basil crop is flourishing, make a large batch, freeze in ice cube trays, then place
cubes in plastic bags. You can then remove a cube(s) as needed.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.
Ingredients
5 cups packed fresh basil leaves
5 cloves garlic minced
3/4 cup freshly grated Parmesan, Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts, walnuts, or pecans
1/2 cup chopped fresh parsley (optional)
Salt and pepper to taste
Directions
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you
are using walnuts instead of pine nuts and they are not already chopped, pulse them a few
times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to
scrape down the sides of the food processor with a rubber spatula. Add the grated cheese
and pulse again until blended. Add a pinch of salt and freshly ground black pepper to
taste. Do not over-puree. You want to be able to see flecks of green.
If your basil crop is flourishing, make a large batch, freeze in ice cube trays, then place
cubes in plastic bags. You can then remove a cube(s) as needed.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.
Jalepeno Jelly
from the kitchen of Gail W.
3 green bell peppers, minced
5 to 7 jalapeno peppers (remove seeds and membranes). You can add more peppers to make it HOT
2 cups cider vinegar
6 cups sugar
Pinch salt
2 pouches (3 fluid ounces each) liquid pectin
5 drops green food coloring
Directions
Cut the peppers into 1-inch pieces, add 1/2 cup vinegar and in a food processor chop them very fine. Transfer the chopped peppers to a large, stainless steel sauce pan, add the sugar and the remaining vinegar. Over a medium heat, bring the mixture to a boil, stirring until the sugar is dissolved. Increase the heat to medium-high and bring to a full boil, at this point stir constantly. Once a rolling boil has been reached, pour in the pectin. Return to a full boil and stir constantly for 1 full minute. Remove from heat. Immediately ladle the jelly into your jars leaving about 1/4″ headspace. Wipe rims off and screw on bands. 4 to 8 oz jars need to be processed for 10 minutes. 1 pint jars for 15 minutes. Adjust for elevation. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers. Pepper jelly can be added to whole cranberry sauce.
If you want red pepper jelly, use 3 red bell peppers and add red food coloring.
3 green bell peppers, minced
5 to 7 jalapeno peppers (remove seeds and membranes). You can add more peppers to make it HOT
2 cups cider vinegar
6 cups sugar
Pinch salt
2 pouches (3 fluid ounces each) liquid pectin
5 drops green food coloring
Directions
Cut the peppers into 1-inch pieces, add 1/2 cup vinegar and in a food processor chop them very fine. Transfer the chopped peppers to a large, stainless steel sauce pan, add the sugar and the remaining vinegar. Over a medium heat, bring the mixture to a boil, stirring until the sugar is dissolved. Increase the heat to medium-high and bring to a full boil, at this point stir constantly. Once a rolling boil has been reached, pour in the pectin. Return to a full boil and stir constantly for 1 full minute. Remove from heat. Immediately ladle the jelly into your jars leaving about 1/4″ headspace. Wipe rims off and screw on bands. 4 to 8 oz jars need to be processed for 10 minutes. 1 pint jars for 15 minutes. Adjust for elevation. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers. Pepper jelly can be added to whole cranberry sauce.
If you want red pepper jelly, use 3 red bell peppers and add red food coloring.
Picante Salsa
from the kitchen of Gail W.
° 2-4 fresh Jalapeno peppers (I use 2)
° 4 cloves garlic
° 1/ 2 tsp pepper
° 1 TB salt
° 4 Cups finely chopped fresh tomatoes
° 1/2 tsp cumin
° 1/2 Cup sugar
° 1 Cup vinegar
° 1-2 green peppers chopped
° 2 anaheim peppers finely chopped
° 1 Cup onion finely chopped
° 1-2 TB chopped cilantro
This recipe can be adapted to your personal taste. You can use 2 green
peppers and no anaheim. (Anaheim has a slight bite compared to green bell.)
° 2-4 fresh Jalapeno peppers (I use 2)
° 4 cloves garlic
° 1/ 2 tsp pepper
° 1 TB salt
° 4 Cups finely chopped fresh tomatoes
° 1/2 tsp cumin
° 1/2 Cup sugar
° 1 Cup vinegar
° 1-2 green peppers chopped
° 2 anaheim peppers finely chopped
° 1 Cup onion finely chopped
° 1-2 TB chopped cilantro
This recipe can be adapted to your personal taste. You can use 2 green
peppers and no anaheim. (Anaheim has a slight bite compared to green bell.)
Saturday, June 2, 2012
Cheri's strawberry/raspberry freezer jam
Cheri uses ball instant fruit pectin for her jam.
2 cups pureed strawberries
2 cups pureed raspberries
2 cups sugar
1 package instant fruit pectin
Mix sugar and pectin. Add in the fruit, stirring for 5 minutes. Place in freezer containers leaving room for expansion.
2 cups pureed strawberries
2 cups pureed raspberries
2 cups sugar
1 package instant fruit pectin
Mix sugar and pectin. Add in the fruit, stirring for 5 minutes. Place in freezer containers leaving room for expansion.
Friday, June 1, 2012
Dill Pickles
from the kitchen of Geneal W.
It's a very simple recipe with not much specifics. I usually
put a lot of dried dill sprigs in the jar and a little clove of garlic.
You can always add more garlic, if you like that flavor. I like a
strong dill flavor.
Put dill weed and clove garlic in each wide mouthed jar. Put cucumbers in jars.
Stand jars in hot water.
Mix:
8 cups water
2 cups vinegar
1/2 cup salt
Boil.
Pour boiling liquid in cucumber jars until almost full. (Leave 1/2 inch from top of jar).
Place hot lids and bands on to seal. Pour more hot water to cover jars and boil about 10 minutes.
~6 quarts.
Thursday, May 31, 2012
Apple Sauce
from the kitchen of Karen H.
Quarter apples and place in a large pot with one to two inches of water in the bottom of pot. Simmer covered until apples are soft. Press apples through a seive. You can add a little sugar to your applesauce or a little cinnamon, but you don't need to. I put in about 1 cup of sugar for every 7 quarts of applesauce and about 1/2 tsp of cinnamon. Bring applesauce to a boil. Place hot applesauce in prepared jars leaving 1/2 inch headroom. Process 20 minutes in a boiling water bath canner.
You can do applesauce without a seive. It is more time consuming, but works. Simply remove skins and seeds from quartered apples before steaming. You can put cooled apples through a blender or use a potato masher for a chunkier applesauce. Once you have the basic sauce add sugar and cinnamon and boil and process as described above.
Quarter apples and place in a large pot with one to two inches of water in the bottom of pot. Simmer covered until apples are soft. Press apples through a seive. You can add a little sugar to your applesauce or a little cinnamon, but you don't need to. I put in about 1 cup of sugar for every 7 quarts of applesauce and about 1/2 tsp of cinnamon. Bring applesauce to a boil. Place hot applesauce in prepared jars leaving 1/2 inch headroom. Process 20 minutes in a boiling water bath canner.
You can do applesauce without a seive. It is more time consuming, but works. Simply remove skins and seeds from quartered apples before steaming. You can put cooled apples through a blender or use a potato masher for a chunkier applesauce. Once you have the basic sauce add sugar and cinnamon and boil and process as described above.
Apple Butter
from the kitchen of Denise B.
4
quarts paired, quartered apples cooked down to an applesauce.
Add
½ as much sugar as there is pulp, ¼ cup vinegar, cinnamon, cloves
and nutmeg to taste (½-1 tsp each). Simmer until thick. Leave ½”
headspace and process 20 minutes.
Apple Pie Filling
from the kitchen of Denise B.
4
½ cups sugar
2
tsp. Cinnamon
1
cup cornstarch
¼
tsp. Nutmeg
1
tsp. Salt
3
tbsp. Lemon juice
5-6
lbs. Sliced apples
Add
first five ingredients to pan. Stir in 10 cups of water. Cook and
stir until thick and bubbly. Add lemon juice. Fill 7 quart jars 1/3
full with sauce. Pack apples into jars. Leave 1” headroom.
Process 30 minutes in a boiling water bath canner.
Wednesday, May 30, 2012
Link for Jam and Jelly
Kraft sure*jell and mcp pectin recipes are great for bottled as well as freezer jams and jellies. Karen H. uses these for the apricot jam, and plum jam we tried at our canning tasting table, and Lynne W. uses them for her strawberry freezer jam.
Tomatillo Salsa
The recipe that Gail W. uses:
Puree tomatillos, onion, garlic and pepper in blender. Add spices
Ingredients
- 1 pound tomatillos, husked
- 1/2 cup finely chopped onion
- 2 teaspoon minced garlic
- juice of 1 lime
- 1 tsp sugar
- 1 serrano chile peppers, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 1/2 cup water (can use 1/2 cup vinegar)
Puree tomatillos, onion, garlic and pepper in blender. Add spices
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water (bullion) if needed . Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Tart Cherry Juice
from the kitchen of Lorri O.
Juicing Instructions
1. Fill the water pan with 3.5 quarts of water (about 3/4 full) and place on the stove on high temperature. When the water starts to boil, reduce the heat to medium or medium-high making sure the water continues to boil.
2. Make sure the drain tube is pushed on the drain spout as far as possible and place the clamp at the midpoint of the tube. Set the juice kettle on the water pan.
3. Place the colander filled with the well rinsed fruit on top of the juice kettle and cover with the lid.
4. When the steam begins to escape from the upper portion of the steamer, start timing. Make sure the water continues boiling and producing steam. CHECK WATER LEVEL OFTEN. DO NOT ALLOW WATER PAN TO BOIL DRY
5. Wash and sterilize all jars in a 200 degrees F (93.3 C) oven for 15 minutes. Sterilize caps and lids before use.
6. Before filling the jars with the juice, place the jar to be filled in baking pan or tray. The tray will catch any drips or spills.
7. To get a clear juicer, do not touch the fruit in the food basket during the processing time. For a pulpy juice, stir fruit after the contents have become soft and mushy.
8. After 40 minutes, you may begin filling the jars. Place the end of the drain tube in the hot, sterilized jar and press the clamp to release the juice.
CAUTION: Use extreme care when filling the jars. The juice will be scalding hot. Keep children away and use mitts or rubber gloves while handling the hot bottles.
9. Pour the first quart of juice back into the juicer to even out the sweetness and sterilize the drain tube. (If the fruit is quite juicy and has steamed for longer than 45 minutes, the juice could overflow from the juice kettle into the water pan.) Complete the juicing process to the end of the steaming period.
10. Fill the jars within 1/4” of the jar top to avoid too much air left in the jars. Seal immediately with sterilized lids.
11. Place the sealed jars in a hot water bath of 190 degrees F (87.7 degrees C) for 15 minutes. Note: Use heat resistant gloves or jar lifter to remove the jars from the hot water.
12. Place the hot jars on a towel in a draft free area and let cool. After 24hours, check the seals and store in a cool, dry, dark room.
Juicing Instructions
1. Fill the water pan with 3.5 quarts of water (about 3/4 full) and place on the stove on high temperature. When the water starts to boil, reduce the heat to medium or medium-high making sure the water continues to boil.
2. Make sure the drain tube is pushed on the drain spout as far as possible and place the clamp at the midpoint of the tube. Set the juice kettle on the water pan.
3. Place the colander filled with the well rinsed fruit on top of the juice kettle and cover with the lid.
4. When the steam begins to escape from the upper portion of the steamer, start timing. Make sure the water continues boiling and producing steam. CHECK WATER LEVEL OFTEN. DO NOT ALLOW WATER PAN TO BOIL DRY
5. Wash and sterilize all jars in a 200 degrees F (93.3 C) oven for 15 minutes. Sterilize caps and lids before use.
6. Before filling the jars with the juice, place the jar to be filled in baking pan or tray. The tray will catch any drips or spills.
7. To get a clear juicer, do not touch the fruit in the food basket during the processing time. For a pulpy juice, stir fruit after the contents have become soft and mushy.
8. After 40 minutes, you may begin filling the jars. Place the end of the drain tube in the hot, sterilized jar and press the clamp to release the juice.
CAUTION: Use extreme care when filling the jars. The juice will be scalding hot. Keep children away and use mitts or rubber gloves while handling the hot bottles.
9. Pour the first quart of juice back into the juicer to even out the sweetness and sterilize the drain tube. (If the fruit is quite juicy and has steamed for longer than 45 minutes, the juice could overflow from the juice kettle into the water pan.) Complete the juicing process to the end of the steaming period.
10. Fill the jars within 1/4” of the jar top to avoid too much air left in the jars. Seal immediately with sterilized lids.
11. Place the sealed jars in a hot water bath of 190 degrees F (87.7 degrees C) for 15 minutes. Note: Use heat resistant gloves or jar lifter to remove the jars from the hot water.
12. Place the hot jars on a towel in a draft free area and let cool. After 24hours, check the seals and store in a cool, dry, dark room.
Salsa
from the kitchen of Tammy
A.
Half fresh ingredients and
half canned goods.
Put into blender in order.
Pulse until it is the consistency you prefer.
½ sweet onion, chopped
2 cloves of garlic, crushed
or minced
1 small can of diced green
chilies
1 ½ tsp. Salt
¼ tsp. Pepper
3 Tbsp. Vinegar
1 can mexican stewed
tomatoes
1 can stewed tomatoes with
jalapenos
½ a jalapeno, chopped down
small (add more jalapeno to increase heat)
Great-Grandma Glade's Mustard Pickles
from the
kitchen of Ryn P.
I use 1 lug (½
bushel) of dill size cucumbers, 5lbs of cauliflower, 5 lbs of
pickling onions. You can use more of some or the other but about
this amount all together. If I can get 2 small chili peppers, cut
fine (are not needed), they are hot so do not let them burn your
hand.
Cut the
cucumbers in pieces, also the cauliflower, peel the onions, if you
put them in hot water to peel them, they do not make you cry so much.
Put all but pieces of small peppers in salt water over night. The
water should be salty enough to float an egg off the bottom of the
kettle. (1 cup of salt to 1 gallon of water). Drain in the morning
in a colander.
1 gallon
vinegar and 1 quart water
4 cups sugar
1 Tbsp tumeric
1 ½ cups flour
½ lb can of
Coleman dry mustard (You can use other brands, but Coleman's is the
best! You can find it online.)
1 Tbsp whole
black pepper
1 Tbsp whole
allspice *Tie in a little bag and put in vinegar. (I use
cheesecloth.)
1 ½ Tbsp whole
cloves
Heat vinegar.
Add Cauliflower, cook about 5 minutes, add onions, cook 15-20 minutes
until tender enough. (Add cucumbers.)
Mix flour,
sugar, mustard and tumeric, stir well together, add to pickle mixture
and stir well. Stir until flour is cooked 5-10 minutes on low heat
so it won't stick to bottom.
Put in jars
(pint size) and seal. (Process for 10 minutes in a boiling water
canner. I don't remember how many pints this makes but I think it's
around 24).
*These are my
great-grandma's exact words except for the notes I added in
parentheses. I love that these are her words on the page.
SURE.JELL Sour Cherry Jelly
Link to SURE-JELL Recipes on their website.
Lorri Overson uses the following recipe for her Sour Cherry Jelly.
Fresh sour cherry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.
Yield: 5 (1-cup) jars
3-1/2 cups prepared juice (about 3-1/2 lb. fully ripe sour cherries)
1/2cup water
1box SURE-JELL Fruit Pectin
1/2tsp. butter or margarine (optional)
4 cups sugar, measured into separate bowl
¼ tsp. almond extract (optional)
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
STEM and pit cherries. Finely chop or grind fruit. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add
up to 1/2 cup water for exact measure.) OR Use a steam juicer and use juice for jelly. OR drink the juice and then mash the cherries in the top of the steam juicer, collect the pulpy juice and make jam which is what you sampled at the Relief Society Meeting.
STIR in pectin. Add butter to reduce foaming (recommended). Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Add extract if desired; stir.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)
Prepare as directed, using sweet cherries and reducing sugar to 3-1/2 cups.
How to Measure Dry Ingredients Precisely
To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions below to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
PREPARE A TRIAL BATCH: Measure jam or jelly, sugar and 1 Tbsp. of the pectin mixture into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec.; stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store remaining pectin mixture in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin mixture.
The Overson’s have a large sour cherry tree and they usually spray it so, there are few if any bugs. You are encouraged and welcome to come and pick sour cherries to use in this recipe. Cherries are usually ready around the 4th of July.
Lorri Overson uses the following recipe for her Sour Cherry Jelly.
Fresh sour cherry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.
Yield: 5 (1-cup) jars
3-1/2 cups prepared juice (about 3-1/2 lb. fully ripe sour cherries)
1/2cup water
1box SURE-JELL Fruit Pectin
1/2tsp. butter or margarine (optional)
4 cups sugar, measured into separate bowl
¼ tsp. almond extract (optional)
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
STEM and pit cherries. Finely chop or grind fruit. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add
up to 1/2 cup water for exact measure.) OR Use a steam juicer and use juice for jelly. OR drink the juice and then mash the cherries in the top of the steam juicer, collect the pulpy juice and make jam which is what you sampled at the Relief Society Meeting.
STIR in pectin. Add butter to reduce foaming (recommended). Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Add extract if desired; stir.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)
Prepare as directed, using sweet cherries and reducing sugar to 3-1/2 cups.
How to Measure Dry Ingredients Precisely
To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions below to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
PREPARE A TRIAL BATCH: Measure jam or jelly, sugar and 1 Tbsp. of the pectin mixture into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec.; stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store remaining pectin mixture in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin mixture.
The Overson’s have a large sour cherry tree and they usually spray it so, there are few if any bugs. You are encouraged and welcome to come and pick sour cherries to use in this recipe. Cherries are usually ready around the 4th of July.
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