Strawberry pepper jelly
I don't always want to stay in the kitchen all day making dozens of jars of jam and jelly. And... I often don't have the quantity of fruit and peppers to make a big batch, so I have an easy yummy recipe for the gal on the go. This recipe will give you about 6 small jelly jars of sweet peppery jam
2 cups crushed mashed strawberries
1/2 cup minced jalapeno peppers
1/8 cup lemon juice
1(2 oz.) box powdered fruit pectin
4 cups granulated sugar
1/8 tsp. butter (prevents foaming)
6 jelly jars
Place, crushed berries, minced peppers, lemon juice,butter, and pectin into a large saucepan. Bring to boil over a high heat. Once it boils, stir in sugar until it dissolves (keep stirring so it does not stick), return to a rapid boil and boil 1 minute.
Pack your jam into sterilized jars and lids ...Hint...I take my jars straight from the dishwasher and dip them into a pot of boiling water for about 3 minutes. I boil my lids in a small sauce pan for about 2 minutes. Leave about 1/4 inch at the top of your jars empty.
Fill your jars with the jam. Wipe off any spillage on the tops and seal with your lids and a canning rings. Make certain the rings are tight.
Place the jars in a boiling pot of water for 10 minutes to seal your jars. Make certain the water covers the lids at least 1 inch.
After the jars are removed...Listen for the familiar pop or if you are using the new sure tight brand lids make certain the middle is pushed down. They often do this on their own.
Hint...Of coarse if you don't want to do the hot water bath, you can always seal your jars and sit them in the refrigerator.
My picture only shows four jars...My bible Study gals have already tried and tasted the other two jars on a block of cream cheese! LOL
Miss Marmie's super easy yeast rolls
I1 package dry yeast
2 cups warm water
1 1/2 sticks of melted butter
1/4 cup granulated sugar
1 beaten egg
4 cups self rising flour
Preheat oven to 375 degrees.
Add yeast to the warm water and allow to dissolve thoroughly.
Stir in melted butter, sugar, and beaten egg. Add the flour one cup at a time.
Spoon dough into greased muffin pans. and bake in oven until golden. This usually takes about 10 minutes. Makes about 18 yeast rolls.
Ethel Pethel's Peach Cobbler
¾ stick of butter, melted in a casserole dish
1 16 oz. package frozen or fresh peach slices
2/3 cup sugar
½ cup water
I teaspoon cornstarch
1 cup Self-rising flour
1 cup Granulated sugar
½ cup milk -plus 2 tablespoons
Preheat oven to 350 degrees.
Melt (Microwave) the butter in a 2-quart baking dish.
Heat peaches, corn starch, ½ cup water, and 2/3 cup sugar in a sauce pan over medium heat and stir until slightly thickened. Remove from heat and allow to cool 5 minutes.
In another bowl, mix flour, 1 cup of sugar, milk, and cinnamon then mix until batter is combined: Pour over melted butter in baking dish.
Arrange peaches over the batter: Any remaining liquid from the peaches can be drizzled over the top before baking, or after. I put half on before and half on after.
Bake in preheated oven until golden brown, about 40 to 45 minutes.
Top with vanilla ice cream WITH A SPRINKLE OF CINNAMON! Yum!
Cookies, Cookies, Cookies! Who wants a cookie?
October 8, 2018
It is such fun baking and decorating holiday cookies and even more fun serving them!
When I'm not serving up luscious cupcakes or a scrumptious moist cake, I am plating up some yummy cookies to serve my guest. A cookie is the perfect end to a heavy meal. No one can turn down a cookie!
Parker, my grandson loves making cookies for Thanksgiving. It has become a holiday tradition for us. We have, however changed one thing on our yearly cookie baking day...We no longer bake "Thanksgiving Elephants" like we did the first Thanksgiving we started this tradition. Parker was three years old and insisted on elephants instead of turkeys. He has since changed his mind and now we are a bit more traditional.
This is one of my old stand-by recipes I created many years ago. It will appear in one of my "Home in the Big Back Yard" children's books, but until then, I'm sharing the recipe!
The Best Sugar Cookie Ever!
(At least that is what my grandson says!)
* 1 Cup soft butter
* 1/2 cup sugar
* 1 large egg
* 1/4 tsp. salt (opt.)
* 2 cups flour
* 1 Tbsp. Almond Extract
Here's what you do!
* Heat oven to 325 degrees
* Beat together butter, sugar, egg, almond extract and salt. Add flour gradually and beat till well blended. Refrigerate in a large plastic bag at least an hour. (I have even left them overnight and made them the next day) Roll out dough to 1/4 thickness and cut with your favorite cookie cutter. Bake 12 minutes or until edges begin to brown. Recipe makes about 18 large cookies. Make sure the cookies are completely cool before icing.
Basic decorating Icing
1 cup vegetable shortening (or softened unsalted butter for butter cream)
1 teaspoon clear vanilla extract ( or almond, peppermint or rum extract)
4 cups sifted confectioners' sugar (sifting is a must!)
1/4 to 1/2 cup milk, cream, or water (add more a little at a time if needed to reach desired consistency)
OPT. Pinch of salt (will keep your icing from tasting sugary sweet
Cream shortening in an electric mixer. Add extract. Gradually add sugar, one cup at a time, beating on medium speed. scrape sides and bottom of bowl often. when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use. Refrigerate in an airtight container if not using immediately.
Royally Good Knock off Icing
2 cups Sifted Confectioners sugar (Sifting is a must!)
1 tsp. almond extract (or fruit juice)
Gel color (do not use liquid cake colors
water or fruit juice added until a white glue consistency (Usually 4 to 5 tsps.
Here is what you do...
Pipe or dip cookie. The icing sets up in about an hour. You can pipe additional decor on the cookie, however this is a one dimensional design. You can add decorating icing after the cookie is dry for a dimensional look.