canning challenge , other things

So I have accepted a August challenge, a preserving challenge...Not that this month is busy already , with new grandbaby, moving youngest into a dorm

Day 1- 2 pints salsa ( diced tomatoes with jalapenos)

Day 2- 2 pints rainbow cowboy candy

Day 3 -4 half-pints root beer jelly

Day 4 - migraine hit ugh!

Day 5-4 pints blackberry preserves

Day 6- 1 pint home made ketchup ( my new found love)

Day 7- 2 pints diced tomatoes

Day 8-roasted some cherry tomatoes ( 1 pint)

Day 9- 4 pints blackberry preserves, 2 1/2 pints diced tomatoes

Day 10-2 pints home made ketchup

Day 11- took a break my mammas birthday

Day 12- 1 pint tomatoes

Day 13-8 quarts peaches....Went out looking for canning lids- none could be found

Day 14- took a break moved youngest into dorm

Day 15-6 1/2 pints bread and butter pickles

Day 16- 2 pints diced tomatoes...

What will the rest of  the month be like? What more do I need to can?

I know I would like to can some spaghetti sauce of some kind..more homemade ketchup....

hmmmmm

Now on to the other things...I was going to try and get the old Kansan newspaper booklets of recipes and start sharing the recipes again, but I seem to misplace them , or rather maybe the cat did it. See we have a cat that lives where the newspapers were , and I have been cleaning some or rather rearranging in that room, unless I moved them and forgot that I moved them , in which can possibly be...

I so need to get back to doing this blog  thing again...

I dont know if we should start back up with making bread everyday, weekly,biweekly, or what...I have tons of recipes, but then again flour is sometimes hard to find nowdays...or maybe desserts of some kind ( everyone loves desserts)...like I said I have tons of recipes...Main dishes, chicken,beef...some the things these recipes call for may be hard to find...Hmmm What kind of recipes should I post?

How to make something out of nothing? It seems like maybe thats what I need to focus on ...getting back to the old days...where ya use what ya got, but then again I dont know..I will try and start posting recipes back on here again , just bare with me

yikes

 I so need to start doing this again..I have the recipes ( tons of them)...Why not share of these ? I have been having some health issues , I so need to start back up...these recipes....

Ginger Cream

Well , I might have posted this before but, going to this book ( 1001 muffin cookbook) it is next in line for the creams, sauces, butters , so here it goes.
( oh by the way, I haven't tried this)

                                                             
Ginger Cream
makes 2 cups
 1 cup heavy cream
2 teaspoons sugar ( granulated)
2 teaspoons ground ginger

  In medium bowl, using a whisk or electric mixer on high speed, beat cream foamy before adding sugar and ginger. Continue beating until soft peaks form. Cover and chill until ready to use.

Apple Bread

So ya got a few apples left from your Christmas fruit bowl....

hmmm , what to do with them?

Well, I got two left...so 

I finely chop ,

peeled and cored them

to get them ready for the apple bread

now the getting the dry ingredients together

combine the 2 cups of prepared apples with

2 cups all-purpose flour,

1 cup sugar,

1 teaspoon baking soda,

and 1/4 teaspoon salt

now lets combine the wet

ingredients

oh yea, did I tell ya to preheat oven to 350 degrees

and lightly grease and flour a 91/4 x 51/4 x 2 3/4 inch 

loaf pan

now lets get back to the recipe,

beat 2 large eggs until foamy

then beat in 

1/2 cup melted butter or margarine,

2 Tablespoons sour milk or buttermilk,

and 1 teaspoon vanilla extract

then combine the wet into the dry ingredients

combine just until the dry ingredients are moistened

Scrape batter into prepared pan

and bake for 55-60 minutes

or until cake tester or wooden toothpick

inserted in center comes out clean

let cool on a wire rack for 5-10 minutes

then serve with apple butter

 and yum-yum

Flavored Mayonnaise

This recipe is from the 1001 muffins

           Basic mayonnaise

makes about 2 cups

1 large egg
1 teaspoon salt
1 teaspoon dry mustard
2 Tablespoons cider vinegar
1 Tablespoon fresh lemon juice
1 1/2 cups olive or salad oil

   In a container of a blender, combine egg, salt , mustard, vinegar and lemon juice. Cover and process on high for 1-2 seconds. With motor running on slow speed, uncover and gradually add in a narrow stream the oil. Continue blending until the mixture is thick. Pour from the blender container to a bowl ,cover and chill until ready to use.

           Now lets see if we can add some flavor to this basic recipe

Anchovy Mayonnaise:
 add 2 Tablespoons anchovy paste.

Blueberry Mayonnaise:
 add 1 cup finely chopped fresh firm blueberries

Cheese-flavored Mayonnaise :
 add 3 oz cream cheese and 2 1/2 Tablespoon Camembert cheese.

Relish Mayonnaise:
add 2 Tablespoond finely chopped red and green peppers, 1 Tablespoon finely chopped olives and sweet pickles and 1 Tablespoon horseradish.

Cranberry Mayonnaise:
add 1 cup finely minced fresh cranberries

Cranberry Mayonnaise cream:
add 1 cup cranberry jelly and 3/4 cup whipped cream

Garlic Mayonnaise:
add 1 cup garlic flavored French -style dressing

Herb Mayonnaise:
add 1 Tablespoon fresh snipped parsley ,tarragon ,watercress ,chives, and basil. Blend well.

Lemon Cream Mayonnaise:
add 1/2 cup powdered sugar, 1/4 cup fresh lemon juice, 1 cup whipped heavy cream.
:
Pimiento Cheese Mayonnaise :
add 1 oz pimiento cream cheese, 2 Tablespoons bottled chili sauce, and 1/2 teaspoon Worcestershire sauce.

Seafood - Flavored Mayonnaise:
add 1 cup bottled chili sauce,2 finely chopped hard cooked eggs, 2 minced sweet pickles, 1/2 cup finely chopped ripe olives and 1/4 pound shredded crab, shrimp or lobster

Thousand Island Mayonnaise:
add 1/4 cup bottled chili sauce, 2 Tablespoon chopped pimiento-stuffed olives, 1 teaspoon finely chopped capers,1 teaspoon finely chopped chives.

Turkey bread

 

so ya just fixed a turkey and ya got's lots of turkey left

what to do besides make turkey sandwiches,

or things with that turkey

well why not try this turkey bread

this was found in the 1001 muffin cookbook

lets start

position the rack in the center of the oven

preheat oven to 350 degrees

lightly grease and flour a ring-mold baking pan

 

 

 

the dry ingredients

in a large bowl combine;

2 cups whole-wheat flour,

1 cup all-purpose flour,

1 teaspoon baking powder,

1 teaspoon baking soda,

1/2 teaspoon oni0on powder,

1/2 teaspoon garlic powder,

1 cup chopped dried cranberries( optional),

1 teaspoon salt

 

 

in a medium bowl

beat 2 large eggs until foamy

then

beat in 1/4 cup sugar

 

 

combine into the dry ingredients

 

 

stir in 1 pound of cooked finely minced turkey

 

 

also stir in 1 1/4 cup beef or chicken broth

( I boiled the bones from the turkey and used that)

mix just until everything is moistened

place in the prepared pan and

 

 

 

then bake for 65-70 minutes or when a toothpick

inserted in the middle comes out clean

 

 

then serve with Flavored Mayonnaise of your choice

( will post the recipes for the flavored mayonnaise at about noon)

Fresh Fruit Sauce

Here's our first sauce recipe....yay! and its found in the 1001 muffin book....
   (These by the way wont have pics, sorry unless I decide to make them)

                                  Fresh Fruit Sauce
    Makes about 1 1/4 cup

1/2 cup light corn syrup
2 cups any chopped fresh fruit in season
1 teaspoon lemon juice
1/4 teaspoon almond extract

   In container of a blender or food processor, combine the corn syrup, fruit and lemon juice. Process on high speed until mixture is smooth. Pour into serving bowl and stir in almond extract.

sauces,butters, creams...

Since the 1001 muffin book has lots of sauces,creams, butters ,etc recipes along with the bread recipes, I have decided to start posting these in the afternoon, until we get thru all of them....but then again I might find more then whats in the book....

Cornflake Waffles

This is just what the doctor ordered, well maybe not with the sweet goodness of waffles....
Cornflakes waffles was found in my 1001 muffin recipe book....by the way......

                          Cornflake Waffles
  lets get started

 

first ya need to preheat your waffle iron and oil as manufacture suggests

now lets get started after stating that!

In a large bowl, combine

1 1/4 cup all-purpose flour,

2 Tablespoons sugar,

2 1/4 teaspoons baking powder,

1 cup cornflakes,

1/2 teaspoon salt

 

that's the dry ingredients

now on to the wet

 

 

now in a medium bowl,

using a whisk or electric mixer

beat together;

3 large egg yolks( hang on to those whites),

1 cup milk,

1/4 cup melted vegetable shortening ( I used canola oil for a healthy option)

until smooth

 

 

now lets use those 3 large egg whites

beat them until stiff but not dry

 

 

I might have already mixed in the egg yolk mixture here,

anywho

 that's the next step

now

 

 

lets fold in those egg whites

that ya have beaten stiff

 

 

put a half cup of batter on

waffle iron

 

 

now that ya got one done

finish with the rest of the batter

and then add syrup or however ya would

 like to eat your waffles

ENjoy!

 

 

 

 

 

 

Bread, Bread, Bread.....

Bread is what Sustains us....I mean Bread is mention in the Bible, Bread is important, I know some people don't do well with gluten....but anywho, This year I vow to do better in this 365 days of bread recipes, might go beyond that, I don't know, at least I'm gonna try and make at least 365 days of bread...whether it be a loaf of bread, biscuits, coffee cake, waffles,doughnuts , Bread comes in a variety of forms as ya can see.....

     So sit back and enjoy this year of breads

Thanks

Thanks to all the veterans out there, those that have passed and those still living

Cranberry -Pumpkin Muffins

You knew sometime that cranberries would be thrown in a pumpkin combination, both are eaten around this time, or at least somewhat together....lol....
  This recipe was found in the 1001 muffin cookbook, I just thought I might add this information
                                       lets get started

                           Gather the ingredients
          make sure your oven rack is in the center
                          preheat oven to 375 degrees
        lightly grease or use those paper baking cups

 

in large bowl

combine

 2 cup fresh cranberries, washed and stemmed and halved

( I used dried cranberries),

2 1/2 cups all-purpose flour,

1/2 cup whole-wheat flour,

1 cup sugar,

2 teaspoon baking powder,

1 teaspoon baking soda,

1 1/2 teaspoon ground cinnamon,

3/4 teaspoon ground allspice

and

1/4 teaspoon salt

 

 

in a medium bowl

beat together 2 large eggs

until foamy

then

 

 

beat in 1/2 cup melted butter or margarine

and

2 1/2 cup canned pumpkin puree

( I used 1 can)

 

ya know what comes next

 

 

combine the two mixtures

only combining until the dry ingredients

are just moistened

 

 

spoon batter into prepared muffin baking pan

and bake for 15-20 minutes

or until cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool in pan for 5-7 minutes on wire rack

if ya can

 

 

now go and

ENJOY!

 

 

 

Cracked -Wheat Muffins

Cracked Wheat .....I looked and looked and could not find Cracked wheat here in out little town....looked online and it was too expensive for me to try this recipe....so I'm just going to post this recipe without pics....if by any chance ya'll try it...then by all means comment how it was.....oh , yea this recipe is from the 1001 muffin cookbook....( in which I did do a post on this cookbook)


                             Cracked-Wheat Muffins
                          makes 11-12 muffins

1 cup all-purpose flour
3/4 cup cracked wheat
1 Tablespoon baking powder
1 teaspoon salt
1 large egg
1 1/4 cup milk
1/4 cup butter or margarine, melted
pumpkin butter

      Position rack in oven to the center and preheat oven to 400 degrees. Lightly grease or line with paper baking cups.
    In a large bowl, blend together, the flour, wheat, baking powder, and salt.
In medium bowl, beat egg until thick and light colored before beating in milk and butter. Combine the two mixtures, blending just until the dry ingredients are moistened.
   Spoon batter into prepared muffin tin , filling 3/4 full, bake for 15-20 minutes or until cake tester or wooden toothpick comes out clean when inserted in center. Cool in pan for 5-7 minutes Serve warm or cool completely. Serve with pumpkin butter

Pumpkin Butter

In keeping with my pumpkin theme until I run out of recipes for pumpkin, if that is possible....anywho, This recipe is from the 1001 muffin cookbook...I tell ya what I'm doing, I went to the back of the book and looked up pumpkin, not that many in the back of the book, tons of recipes with raisins, that might be next ,who knows,.....anywho I haven't tried this recipe as of yet, but it sure sounds good.....I will be posting the muffin recipe that is on the same page tomorrow, don't know if I will try it as of yet......

                        Pumpkin Butter
                makes about 1 1/2 cups

1 1/2 cup pumpkin puree
2 Tablespoons molasses
1 Tablespoon sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves

   In a saucepan, combine all of the ingredients, and cook , stirring frequently, until mixture is thick. Pour into a bowl and refrigerate until ready to use.

Fresh Pumpkin-Buttermilk Muffins

Well, I have jumped on the band wagon for things pumpkin ,at least I'm going to try and post pumpkin recipes for this month....This first one is out of the 1001 muffin cookbook...and uses fresh pumpkin....                  
                                                lets get started!

             first off make sure your oven rack is in the center of the oven
                                  second preheat oven to 400 degrees
     third, lightly grease or line your muffin pan with paper baking cups
                      ( you will need a 12 muffin tin)

                                             Shred, grate 1 cup fresh pumpkin
                                   I used a little pumpkin

                                        now on to the mixing of the dry

 

Sorry about the blurriness

In a large bowl, blend together;

1 cup all-purpose flour,

1/2 cup whole -wheat flour,

1/2 cup sugar,

1 teaspoon baking powder,

1 teaspoon Cunningham* English Mixture

( I used cinnamon as this is not available in my area)

1/2 cup finely chopped pecans or hazelnuts

( I left these out)

1/2 teaspoon salt

 

 

In medium bowl,

beat 1 large egg until

light -colored and thick

 

 

beat in

1/4 cup butter that is room temperature,

1/2 cup buttermilk,

1 Tablespoon Amaretto or 1 teaspoon

almond extract.

 

 

Stir in the grated pumpkin

 

 

Combine both mixtures

 

 

spoon batter into prepared muffin baking pan

Bake for 15-20 minutes or until

cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool for 5-7 minutes on wire rack

in pan

 

 

now its time to

enjoy! with herb salsa

in which was posted yesterday

 

 

 

 

Herb Salsa

This recipe goes along with some pumpkin muffins that will be posting tomorrow.
have not tried this recipe and is in the 1001 muffin cookbook

                                    Herb Salsa
                         makes about 2 cups

1/2 cup fresh snipped parsley
1/2 cup fresh snipped chives
2 Tablespoons crushed basil
2/3 cup finely chopped ripe tomatoes
2 medium cloves garlic, peeled and finely chopped
1 jalapeno pepper, stemmed, seeded, and finely chopped
2 Tablespoons lemon juice
salt and pepper to taste

   In a container of a blender or food processor, combine all the ingredients and process on low for 3-5 seconds. Pour into a small bowl and serve.

Cranberries, pumpkin,holidays.....

Since the holidays ( Thanksgiving, Christmas) and everyone is thinking about pumpkin flavored and soon will be thinking about all those holiday baking thins, I have decided to start the baking theme of holiday baking, yes , I will still be using the 1001 muffin cookbook.....I will be starting tomorrow, these maybe just sauces, or other things....that are in this book.....this is just a fyi

!001 muffins cookbook

 

     Well I have decided to tell ya about this book I have decided to try almost all of the recipes

 

here's the breakdown  of how many Recipes;

                                                363 muffin,
                                                34 biscuits,
                                                7 cobblers ( ooooo cobblers),
                                                34 coffee cakes,
                                                18 doughnuts and fritters ( oooo doughnuts),
                                                229 quick breads,
                                                23 pancakes,
                                                7 popovers,
                                                54 scones,
                                                23 waffles

So ya see lots of recipes, so come follow me on this journey, plus other recipes for sauces, butters, etc......
            I just thought ya would like to know about this book

Almond Flavored Apricot Muffins

These were really good, considering When I made them I accidently left out a couple of ingredients, I think I will have to make them again but with the ingredients I left out, maybe.....Again Like I said in previous posts I am going thru the 1001 muffin cookbook and trying the recipes for muffins, waffles, bread, scones ( in which I have never made ,ever), and other things....

                                                 so lets get started

first off make sure your oven rack is in the center of the oven....in my case since I'm using a toaster oven, because my oven on the stove don't work, I'm removing the top rack in the toaster oven. Preheat oven to 375 degrees. Lightly grease or use those paper baking cups ( cup cake holders)

                                In a small bowl soak 1 cup diced dried apricots in 1/4 cup boiling
                                    water ( I used canned so I omitted this step0
                            in another small bowl combine 1 teaspoon baking soda with 1 cup plain
                                        yogurt or sour cream ( I forgot this, grrrr)
                          Drain apricots and pat dry between two paper towels( I did this even though
                                 I used canned)
                          In large bowl blend together
                                                    11/4 cup all-purpose flour,
                                                    1 cup whole wheat flour,
                                                    1 Tablespoon baking powder,
                                                    1/2 cup sugar
                                                    and the apricots

 

In medium bowl , beat 4 large egg whites

until foamy

 

 

Beat in 1 cup plain yogurt or sour cream

( in which I forgot to add)

2 Tablespoon butter , melted,

1 1/2 teaspoon almond extract,

( I added the apricots here)

 

At right about here my camera batteries died

anywho combine the two mixtures

spoon into prepared muffin tin

3/4 full on each muffin

Bake for 15-20 minutes or until cake tester or

 wooden toothpick inserted in center comes out clean

 

 

cool on rack for 5-7 minutes

according to recipe in book suppose to brush some glaze on

top of muffins when taken out of oven

I assume a glaze made with apricot jam

 

 

now ENJOY!

 

 

 

Cornmeal Muffins

I think these would be great with a big ole pot of beans or maybe a pot of home-made soup.....
    This recipe I got from the 1001 muffins cookbook....I know you 'all have gotten a lot of these recipes....
                                  lets get started

make sure your oven rack is in the center, and preheat oven to 400 degrees. lightly grease or line muffin baking pan with paper liners

                                                     the dry ingredients
                                     in a large bowl blend together;
                                                          1 1/4 cup all-purpose flour,
                                                          3/4 cup cornmeal,
                                                          2 Tablespoon sugar,
                                                          4 teaspoon baking powder,
                                                   and 1/2 teaspoon salt

                                                          The wet ingredients
                                             in a medium bowl, beat
                                                                 1 large egg,
                                                                 1 cup milk,
                                            and 2 Tablespoon butter or margarine, melted
                                                        until smooth

                                              combine the wet into the dry ingredients,
                                         blend until the dry is just moistened

                                                spoon batter into prepared muffin baking pan
                                  filling each 3/4 full. Bake for 15-20 minutes or until
                                cake tester or wooden toothpick inserted in middle
                                  comes out clean

 

cool in pan on rack for 5-7 minutes

 

 

Serve warm or cool completely

cookbook suggested to serve with Tomato-Onion Fried Relish

ENJOY!