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Dutch Apple PreservesDutch Apple Preserves1 pound Granny Smith Apples, 3 to 4 apples 1/2 cup golden raisins 1 1/2 cups water 1/4 cup bottled lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon allspice 4 1/2 cups sugar 1 cup light brown sugar 1/2 teaspoon margarine 1 pouch fruit pectin Wash 6 to 8 ounce, 1/2 pint jars and screw bands and set aside. Wash and prepare lids according to manufacturers directions. Cut open pectin pouch, stand upright in a cup and set aside. To prepare fruit mixture: Peel and core apples, finely chop. In a medium bowl combine apples, raisins, and water. Measure 3 1/2 cups of apple mixture into a 6 to 8 quart saucepan. Stir in lemon juice, cinnamon, and allspice. Add sugar and margarine to apple mixture. Margarine reduces foaming during boiling. Bring to a boil over high heat, stirring constantly. Bring to a full rolling boil. (A full rolling boil is one that continues to bubble while you are stirring.) Quickly add pectin, stir. Return mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and continue to stir for 15 seconds longer. Skim off any foam with a metal spoon. Quickly ladle preserves into clean 8-ounce jars. Wipe jar rims and threads with damp clothe. Cover with two-piece lids. Process in boiling water bath canner for 10 minutes. Remove jars and cool completely before checking seals. Check seals. Label and date. Makes 6, 1/2 pint jars. To our mothers in Arms
God bless and keep you safe. God bless Our Veterans
The Poem: ~'I'm no hero~The Poem: ~i'm no hero~ by Gary Jacobson © 2000 http://namtour.com/hero.html Golden Corn QuicheGolden Corn Quiche1 unbaked pastry shell (9") 1 1/3 C. half and half 3 eggs 3 T. butter 1/2 small onion cut into wedges 1 T. all purpose flour 1 T. sugar 1 t. salt 2 C. frozen corn thawed Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 375 for 5 minutes. Remove foil; bake 5 minutes longer. In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn, pour into crust. Bake 35-40 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before cutting. Chunky Caramel Popcorn...YUMMY!!!Chunky Caramel PopcornFor The Caramel Popcorn: 12 cups popped popcorn 1 (9.75 ounce) can (2 cups) whole cashews 1 (5-ounce) bag (1 1/2 cups) pecans halves 1 cup firmly packed brown sugar 3/4 cup butter 1/2 cup light corn syrup 1 tsp baking soda For the Drizzle: 1 cup dark chocolate chips 1 1/2 tsp shortening 1/2 cup white baking chips Heat the oven to 250 F. Place the popcorn, cashews, and pecans in a large roasting pan. Combine the brown sugar, butter, and corn syrup in a 2 quart saucepan. Cook over medium heat until the mixture comes to a full rolling boil (7 to 8 minutes). Continue boiling for 2 minutes. Remove from the heat. Stir in the baking soda. Mixture Will Be Foamy. Pour the butter mixture over the popcorn mixture in the pan. Stir well. Bake for 60 minutes, stirring every 15 minutes. Remove from the oven. Place onto a waxed paper or parchment paper. Cool completely. Do Not Break Into Pieces. Place the chocolate chips and 1 teaspoon shortening into a resealable plastic food bag. Microwave on High (100 % power) for 30 to 45 seconds, knead the bag. Continue microwaving at 15 second intervals, kneading until smooth. Cut a tiny corner from the bag. Drizzle the melted chocolate over the popcorn mixture. Repeat with the white baking chips and the remaining 1/2 teaspoon shortening, microwaving on Medium-High (70 % power).. Drizzle over the popcorn mixture. Let stand until the chocolate is set, about 3 to 4 hours. Break the popcorn mixture into pieces. Store in a container with a tight fitting lid or resealable plastic food bag. Makes about 38 (1/2 cup) servings Banana Nut FruitcakeBanana Nut FruitcakeTaste Of Home ...Brenda Williams 1 1/2 cups sugar 3/4 cup vegetable oil 2 eggs, lightly beaten 1 tsp vanilla 1 1/2 cups mashed rip bananas (about 3 medium) 3 cups flour 1 tsp salt 1 tsp baking soda 1 1/2 cups chopped pecans 1 cup chopped candied cherries 1/2 cup chopped candied pineapple Preheat oven to 350 F. Grease two 8 x 4 inch loaf pans. In a large mixing bowl, beat the sugar and oil. Beat in the eggs and vanilla. Add the bananas and mix well. Combine the flour, salt, and baking soda. Add to the banana mixture just until blended. Fold in the pecans, cherries, and pineapple. Pour into the prepared loaf pans. Bake for 50-60 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Yield: 2 loaves Todays Quote.......James Madison, 1788“ I believe there are more instances of the abridgment of the freedom of the people by gradual and silent encroachments of those in power than by violent and sudden usurpations. ” Children - God's BlessingChildren - God's Blessing Behold, children are a heritage from the LORD, Coconut Macaroons ...I love these!!Coconut MacaroonsTaste Of Home 1/2 cup egg white (about 4) 1/4 tsp salt 1 1/4 cups sugar 1/2 tsp vanilla extract 3 cups flaked coconut Preheat oven to 325 F. In a mixing bowl, beat the egg whites and salt until soft peaks form. Gradually add the sugar, beating until stiff peaks form, about 6 minutes. Beat in the vanilla. Fold in the coconut. Drop by rounded teaspoonfuls 2 inch apart onto a lightly greased baking sheets. Top each with a candied cherry half if desired. Bake for 20 minutes or until firm to the touch. Remove to wire racks to cool. Makes about 5 dozen { Last Page } { Page 2 of 5 } { Next Page } |
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