S: Lass Es Gut Schmecken - A Collection of Grandma's Recipes
FC: A Collection of Grandma's Recipes | Lass Es Gut Schmecken
1: Grandma says... You have asked me to add a verse that is special to me. There are so many that are special, but I will start with Psalms 23. The Lord is my shepherd, this is true and has been since I gave the Lord my heart, at the age of 15 years. Not that I didn’t know about Him, I learned about Him since I could understand and talk. One night shortly before Christmas at a meeting it was made so clear and I really understood the cost it was for God the Father to send His only Son to the earth to save us from our sins. That was a wonderful Christmas. Other verses are Isaiah 40:31, Psalms 139, how God had my life planned even before I was born, how everything in life happened just as God planned. I thought I had a plan for my life, and if He would answer my prayer everything would be just fine. God had a different plan for me, my family. I read not long ago in 1 John that there will be peace between everyone in this world, which gives hope and comfort. My prayer is that we will all be in heaven one day; children, grandchildren and great grandchildren. I want to thank you all for showing me nothing but love, kindness and respect. I love each one of you more than you will ever know. I know I’m not perfect, “well almost perfect”. Just one reminder, love and read and study the Bible, and teach it to your children. It’s a mistake I made, I didn’t do it enough, take your children to church and Sunday school. I am talking to my grandsons and granddaughters in the family. You now have the chance to change the future of the family and to be a light in this world. Love you all.
2: Breakfast | Waffles Ingredients 3 cups flour 1 1/2 tsp salt 4 1/2 tsp baking powder 8 eggs, yolks and whites separated 1/2 cup milk 1/2 cup sour cream (or heavy cream) 1 1/2 cups water 1/2 cup butter, melted Sauce: 1/2 cup waffle batter 1 tbsp flour 1 cup sugar 1/2 cup milk 4 cups milk Directions Mix dry ingredients. In a separate bowl beat eggs yolks. Add milk, cream, water and butter. Add egg mixture to dry ingredients and beat well. For the sauce, scoop out 1/2 cup waffle batter and add flour, sugar, and 1/2 cup milk. Heat 4 cups milk, add to the sauce mixture and combine. In a separate bowl, beat egg whites until stiff. Add whites to the original waffle batter and gently stir to combine. Bake in waffle iron. | makes 10 - 11 waffles
3: German Pancakes | Ingredients 1 1/2 cups flour 1/2 tsp salt 3 eggs 1 3/4 cup milk | Directions Make a well in the flour and add salt, unbeaten eggs, and 1 cup milk. Beat until free of lumps. Add remainder of milk and continue beating to make a very thin batter. Heat a heavy iron skillet on medium high heat. The pan will start to smoke when butter is brushed on. Pour the batter onto the skillet, about 1/4 cup at a time, while tilting the skillet so that a thin layer covers the entire bottom of the pan. Bake until dough is set, then flip the pancake and bake until golden brown.
4: Directions Take the breast, neck, back bone and wings of a chicken and place in a large pot filled with water and a good tbsp of salt. Boil until meat is fully cooked, approx 2-3 hours. Remove the meat from the bones and place the bones back into the pot. Add 10-12 peppercorns, 1 1/2 star anise, 2 bay leaves, some parsley and chicken soup base to taste. Simmering for approx 1 hour, remove bones and simmer for another 1/2 hour. Add cooked meat and serve with kielke. | Chicken Noodle Soup | Soup
5: Borscht Directions Take the breast, neck, back bone and wings of a chicken and place in a large pot filled with water and a good tbsp of salt. Boil until meat is fully cooked, approx 2-3 hours. Remove the meat from the bones and place the bones back into the pot. Cut up onion, cabbage, dill, parsley, potatoes, carrots, a bay leaf and some chili pepper. Add a can of whole tomatoes or tomato juice and 1 tin tomato soup. Simmer approx 1 hour. Add cooked meat and serve. | Green Bean Soup Directions Place 1 ham bone in a pot, fill with water until bone is covered and simmer for 3/4 hour. While the meat is cooking, occasionally remove the film from the top of the pot. Add 1 cup cut green beans, 2 medium chopped potatoes, 1 cup shelled peas, 2 medium diced carrots. Half an hour before serving add a small bunch of summer savory herb and parsley to taste. Just before serving, add 1/2 cup of cream. | Ingredients 2 quarts soup stock, made by boiling ham bone (or any smoked meat) for 1 hour 2 cups finely chopped beet greens (burdock leaves or sorrel leaves) 1/2 cup chopped onion greens 1/3 cup dill greens 3 - 4 medium potatoes, diced salt and pepper to taste 1/2 cup sweet cream 1 cup sour milk (optional) | Summer Borscht Directions Mix together soup stock and vegetables. Boil until vegetables are cooked through. Add the cream and sour milk and serve hot.
6: Salad | Glorified Rice Ingredients 1 cup cold creamed rice 1/2 cup sugar 1 1/2 cup crushed pineapple, drained well 1/2 tsp vanilla 1 cup whipping cream, whipped 8 marshmallows cut up Directions Mix all ingredients. Chill. | Cottage Cheese Salad Ingredients 1 large carton cool whip 1 large carton cottage cheese (454g) 1 tin mandarin oranges, drained 1 tin crushed pineapple, drained 1 package orange Jello powder Directions Mix cool whip and cottage cheese. Add oranges and pineapple. Sprinkle Jello powder on top and mix. Chill.
7: Carrot Salad Ingredients 6 full cups carrots, cut into chunks 1 large onion, diced 1 large green pepper, sliced 1 can tomato soup scant 3/4 cup sugar 1 cup oil 1 tsp salt 1/2 cup vinegar 1 tsp dry mustard Pepper to taste Directions Cook carrots until just tender when poked with a fork. Be careful not to cook too much! Drain. Add onion and green pepper. Mix dressing using remaining ingredients and pour over vegetables. Let stand overnight. | Potato Salad Ingredients 1/2 cup mayonnaise 2 tbsp sour cream 1 tsp honey mustard 1 1/2 tsp vinegar 3/4 tsp sugar Green onion, chopped 4 - 5 potatoes, cooked and cubed 6 eggs, cooked and cubed Directions Mix. Adjust amounts according to taste.
8: Ingredients 6 cups flour 1 tbsp salt 1 tbsp sugar approx 2 tbsp butter 6 eggs 1 cup buttermilk 1 cup whipping cream Tenderflake | Directions In a large bowl combine flour, salt and sugar. Add butter and use your hands to combine the ingredients well. In a separate bowl whip the eggs until thick and foamy (15-25 minutes). Add buttermilk and whipping cream, mix. Add the egg/buttermilk/cream mixture to flour mixture and blend. Sprinkle flour on your work surface and work the dough until well mixed. Wrap dough in parchment paper and let it “rest” in the fridge. Melt approx 3 lbs or more (enough so the pot is good quarter full) Tenderflake lard in a stock pot at high heat. Once heated turn the temperature down a bit for the frying process. Roll out the dough on floured table and cut into rectangular pieces. Drop dough into the heated lard and fry until they "bob" to the surface. Then flip over and fry the other side until golden in color. | Roll Kuchen | Breads | Grandma Says... | - make sure Tenderflake isn’t too hot, but is hot enough. If too hot, kuchen will turn dark and crisp; if Tenderflake is not hot enough, it will take too long for them to turn color. - you can mix the dough in the morning and fry for supper, or mix the night before and fry the next day.
9: Lemon Buns Ingredients 2 packages yeast (3 tbsp) 1 cup warm water 2 tsp sugar 1 cup milk, scalded 4 egg whites, beaten 1/2 cup butter, softened 1/2 tsp salt 4 egg yolks 3/4 cup sugar 1 package lemon pie filling Directions Dissolve sugar in warm water then sprinkle yeast over. Let stand 10 minutes. In a second bowl stiffly beat egg whites. Scald milk and pour over whites. In a third bowl combine butter, salt, egg yolks, 3/4 cup sugar. Add milk/egg mixture and combine. Add yeast mixture and enough flour to make a soft bun dough. Let rise until light. Pinch off pieces rolling them into strips, then forming a figure eight. Cook filling as directed on package and fill the holes with the lemon filing. Let rise again and bake at 350 for 20 minutes or until golden brown.
10: Hot Cross Buns Ingredients 1 cup milk, scalded 1/4 cup butter (softened) 1 tsp salt 2 eggs 1 tsp nutmeg 1/2 cup sugar 1/4 cup shortening 1/2 cup warm water 1 tbsp yeast 5 – 5 1/2 cups sifted all purpose flour 1 cup raisins egg whites Directions Place scaled milk in a large bowl, stir in sugar, butter and salt. Cool milk mixture to luke warm. Place warm water in small bowl, stir in 1 tsp sugar, sprinkle with yeast, let stand 10 min. Stir yeast mixture and add to milk mixture. Blend in beaten eggs. Measure and sift flour. Sift flour a second time with nutmeg. Add dry ingredients to wet ingredients, beating well. Stir in raisins. Add an extra 1/2 cup of flour if necessary to make a stiff dough. Turn out on lightly floured board, knead until smooth and elastic. Place dough in a buttered bowl. Brush top of dough with melted butter. Cover and let rise in a warm place until doubled in size. Form balls of dough & place 2” apart on buttered baking sheet, cut a cross on top of each with sharp knife. Cover with a towel and let rise until doubled in size. Brush tops of the buns with egg white and 2 tbsp water. Bake at 400 for 15-20 minutes. Once cool fill each cross with white frosting.
11: Buns | Ingredients 1/2 cup warm water 1/2 tsp sugar 1 package yeast (1 1/2 tbsp) 1 3/4 cup water 1 3/4 cup milk, scalded 1 cup butter 7 cups flour 1 1/2 tsp salt | Directions Dissolve sugar in 1/2 cup water then sprinkle yeast over. Let stand for 10 minutes. Heat milk until just before boiling. Add butter so it melts and let the mixture cool. In a separate bowl make a well in the flour. Add salt, 1 3/4 cups water, the milk/butter mixture, and the yeast mixture. Mix in the flour as much as possible with a spoon, then continue kneading by hand until the dough is smooth and elastic - folding over and kneading in turns until no moist spots appear where dough cracks while kneading (keep kneading for 15 min after flour has been mixed in). Cover and let rise in a warm place until double in bulk. Form into buns, the size of an egg. Place on baking sheets or pans, allowing enough space to allow for rising without touching each other. Cover closely, let rise 1 hour. Bake at 450 until light golden brown, about 25 min.
12: Raisin Buns Ingredients 1/2 cup warm water 1 cup sugar 2 tbsp yeast 2 cups water 2 cups milk, scalded 7 cups flour 1 tsp salt 1/2 cup butter, melted 2 eggs 4 cups raisins, washed and dried Directions Dissolve sugar in 1/2 cup water then sprinkle yeast over. Let stand for 10 minutes. Heat milk until just before boiling. Add butter so it melts and let the mixture cool. Add eggs and beat. In a separate bowl make a well in the flour. Add salt, water, the milk/butter mixture, and the yeast mixture. Mix in the flour as much as possible with a spoon, add raisins, then continue kneading by hand until the dough is smooth and elastic folding over and kneading in turns until no moist spots appear where dough cracks while kneading (keep kneading for 15 min after flour has been mixed in). Cover and let rise in a warm place until double in bulk. Form into buns, the size of an egg. Place on baking sheets or pans, allowing enough space to allow for rising without touching each other. Cover closely, let rise 1 hour. Bake at 350 until light golden brown, about 25 min. | - wash the raisins first so they can dry - dust dry raisins with flour so they don't stick together. | Grandma says...
13: Meat Buns | Ingredients 1 cup warm water 1 tsp sugar 1 tbsp yeast 2 cups milk, scalded 3/4 cup butter 3 eggs, beaten approx 6 cups flour 3 tsp sugar 2 tsp salt 4 lbs ground beef, extra lean 1 1/2 lbs ground pork onion, grated 1 can cream of mushroom soup 1 1/2 tsp salt 3/4 tsp pepper 2 tbsp baking powder | Directions Dissolve 1 tsp sugar in water then sprinkle yeast over. Let stand 10 minutes. Heat milk until just before boiling. Add butter so it melts and let the mixture cool. In a separate bowl make a well in the flour. Add salt and 3 tsp sugar, the milk/butter mixture and the yeast mixture. Mix in the flour as much as possible with a spoon, add 2 more cups of flour if needed. Continue kneading by hand until the dough is smooth and elastic. Cover and let rise in a warm place until double in bulk. Pan fry the two meats until almost all red color is gone and drain. Add grated onion, cream of mushroom soup, salt, pepper, and baking powder. Mix well and let cool. Roll dough out to 1/4” thickness, cut out circles using a tumbler, fill with 1 – 1 1/2 tsp of the meat mixture. Dip bun in egg & 2 tsp milk mixture and set on pans. Let the buns rise about 30-45 minutes (not until double in bulk). Bake at 350 for 20-30 minutes.
14: Dinner | Wareneki | Ingredients 2 cups flour 1/2 tsp salt 1 egg, beaten 1 cup sour cream 4 peaches, peeled & sliced 1/8 cup flour 1/3 cup sugar dash salt | Directions Mix flour and salt together. In a separate bowl, combine egg and sour cream. Add the sour cream mixture to the flour mixture and mix until smooth using your hands. Roll dough out on floured surface and cut into circles (4in diameter). Combine all of the filling ingredients. Fill the dough rounds with fruit filling and pinch shut. Place perogies on cookie sheets covered with wax paper to freeze. | makes two dozen perogies
15: Kielke Ingredients 4 cups flour 2 tsp salt 6 eggs 2 tbsp oil water Directions Mix all ingredients together, adding water as needed to make a stiff dough. Flour your surface and knead dough until smooth. Form dough into a ball and separate into three sections. Roll out each section separately, flipping and flouring, until thin. Flour dough well and roll up like a snake. Continue to roll the snake back and forth until it is tight. Slice snake into thin strips and unroll. Spread noodles out on flat surface to dry. Once mostly dry, sift noodles to get rid of excess flour and then continue to let dry. Sift once more before bagging noodles. | Seven Layer Dinner Ingredients raw potatoes, thinly sliced (enough for a 1/2" layer) raw onions, thinly sliced 4 - 5 raw carrots, thinly sliced 1/4 cup uncooked rice 1 tin peas and their liquid 1 lb farmer sausage salt and pepper to taste 1 can tomato soup Directions Layer potatoes, onions and carrots in a greased 9" casserole dish. Sprinkle rice over top. Add peas and top with farmer sausage. Dilute the tin of tomato soup with 1 tin of water and pour over everything. Season with salt and pepper, cover and bake at 350 for 1 hour. Turn sausages over and bake uncovered for an additional hour.
16: Holubschi | Ingredients 1 large head of Savoy cabbage 1/2 lb ground beef 1/2 cup uncooked rice 1 onion, minced 1 tsp salt 1/4 tsp pepper 1 tin mushroom soup 1 tin tomato soup 1 cup sour cream 1 cup whipping cream | Directions Remove outer leaves from the head of cabbage and cook in salt water for about 5 minutes or until leaves are flexible. Drain and cool. Brown minced onion. Add ground beef, uncooked rice and seasoning. Drop a tbsp of the mixture on the stem end of each cabbage leaf. Start rolling from the thick rib end and fasten with a toothpick. Place bundles in a baking pan. In a separate bowl combine mushroom soup, tomato soup, sour cream and whipping cream; pour over cabbage rolls. Bake at 350 for 45 min or simmer slowly on stovetop until tender. Serves 6.
17: Sweet and Sour Spareribs Ingredients 2 lbs spareribs, cut in 2" lengths 1 medium onion 2 tbsp fat 1/2 cup pineapple juice 1/4 cup water 2 tbsp brown sugar 2 tbsp vinegar 1/2 cup ketchup salt and pepper to taste | Rice and Curry Directions Sauté onion in butter and oil. Add remaining ingredients and simmer gently until meat is almost tender, then add tomato soup. In a separate bowl mix sour cream and flour, add just before serving. Heat to boiling point only then remove from heat. Serve over rice. | Directions Place spareribs in baking pan in oven at 350 for 30 min. Chop onion and brown in fat. Add pineapple juice, water, vinegar, sugar, ketchup, salt and pepper. Cook slowly for 20 minutes. Pour over spareribs and continue baking for 1 - 1 1/2 hours. | Ingredients 2 cups onion, sliced 1 tsp butter 1 tbsp vegetable oil 2 cups farmer sausage 2 cups water 1 tsp sugar 1 tbsp vinegar 1/2 tbsp salt 2 tbsp curry powder 2 cups tomato soup 1/2 cup sour cream 2 tbsp flour
18: Desserts | Pershki and Pie by the Yard | Ingredients 6 cups flour 1/2 tsp baking soda 1 tsp baking powder 2 tsp salt 1 tsp sugar 2 cups whipping cream 1 cup water 4 – 5 cups fruit 1 cup flour 2 cups sugar | Directions Combine flour, baking soda, baking powder, salt and sugar. Add 1 cup lard and mix to form crumbs. Add whipping cream and water. For Perishke: Roll out dough and cut into 3” squares. Add fruit and 1 tsp sugar/flour mixture. Take up the four corners and pinch together. For Pie by the Yard: Roll out dough and cut into long 4” wide strips. Add fruit and sugar/flour mixture. Take up sides and pinch seams. Place on baking sheet and bake at 400 for 25-30 minutes. | Grandma Says... | - when making pie by the yard it works best if you don’t make the rolls too long. Rolls can be cut in 2” or 3" pieces after baked and cooled
19: Grandpa's Favorite! | Chocolate Cake Ingredients 2 egg whites 1/4 cup sugar 1 1/2 cups flour 1 cup sugar 1/2 cup cocoa 1 1/4 tsp soda 1 1/4 tsp salt 2 egg yolks 2/3 cup salad oil 1 cup sour milk or buttermilk Directions Beat egg whites till foamy. Add sugar 1 tbsp at a time and beat to soft peaks. Set aside. In a large mixing bowl combine flour, sugar, cocoa, soda, salt. Add egg yolks, oil and milk to dry ingredients. Blend with mixer until smooth. Fold meringue into batter. Spread batter evenly into 2 greased and floured 8" round layer pans. Bake at 350 for 30 - 35 minutes. Cool cake 10 minutes before turning out onto wire rack. | Caramel Icing Ingredients 1 cup brown sugar 1/2 cup whipping cream Directions Combine ingredients and boil until thick. Take off heat and whip. Makes enough for a 9x13 pan.
20: Cinnamon Twists Ingredients 1 heaping tbsp yeast 1 cup cream 4 eggs 1 cup butter 5 cups flour 1 tsp salt 2 tsp cinnamon 1 cup sugar Directions Dissolve yeast in a little water and add cream. Beat eggs, add shortening, flour, salt and yeast mixture. Knead dough and chill for 4 hours, or until double in bulk. Mix cinnamon and 1/2 cup sugar. Pour 1/2 cup sugar on table, turn dough on table and roll out. Fold dough over and over and roll until all sugar is used up. Cut dough in strips and roll in sugar/cinnamon mixture. Twist and set on pans until double in bulk. Bake at 350 until done. | Marshmallow Flake Squares Ingredients 1/3 cup butter 32 regular marshmallows 1 cup toasted shredded coconut 1 cup toasted chopped almonds 4 cups cornflakes Directions Melt butter in 3 quart saucepan. Add marshmallows and cook over low heat stirring constantly until marshmallows are melted and mixture is well blended. Remove from heat. Add remaining ingredients stirring until cornflakes are well coated. Press lightly into buttered 9x13 pan.
21: Jam Jams | Ingredients 2 cups butter 2 cups brown sugar 2 eggs 2 cups Rogers syrup 1 cup water 2 tsp vanilla 8 1/2 cup flour 3 tsp baking soda 3 tsp baking powder | Directions In a large bowl beat butter and sugar until fluffy. Add eggs and beat again. Add syrup and water, mix well. Add vanilla and all of the dry ingredients. Chill dough thoroughly 1-2 hours. Take out small quantities of dough at a time. Roll dough into a ball in the palm of your hand, place on cookie sheet and press down. Bake at 350 until slightly brown, 10 min. Put your favorite jam in between while still warm. | - instead of rolling dough into balls, shape dough into long rolls, wrap in wax paper and freeze, remove from freezer and cut into slices | Grandma says...
22: Plumi Moos | Ingredients 10 cups water 12 oz package dried mixed fruit 2 cups cherries, pitted 1 slice of lemon 1/2 cup raisins 1/2 cup sugar 3 tbsp cornstarch cherry or raspberry Jello | Directions Cut up fruit and cook in water until very well done. Make a paste of sugar, cornstarch and a little water. Add the sugar mixture to the fruit and let come to a boil. Add Jello powder and stir until dissolved. Serve immediately or refrigerate and serve cold. Can be served with cooked rice as well.
23: New Years Cookies Ingredients 1 tbsp yeast 1 tsp sugar 1/2 cup lukewarm water 2 cups milk, scalded then cooled 3 eggs, beaten 1 tsp salt 2 tbsp butter, melted 3/4 cup sugar 2 cups raisins Directions Mix yeast, sugar and water, let stand 10 minutes. Add enough flour to make a soft dough (the consistency of heavy pancake batter), all the while beating with a wire whisk. Add 2 cups raisins and mix well. Let rise until double in bulk. Beat again and drop tablespoon sized balls of dough into hot fat (375 degrees). Fry until golden brown.
24: Ingredients 6 cups flour 2 tsp baking powder 1 tsp salt 1 tsp sugar 2 cups lard/Tenderflake (cold!) approx 1/4 cup butter (cold!) 2 tbsp vinegar 2 eggs | Pie Dough | Directions Mix dry ingredients together with pastry blender. Work in butter, and then the lard. In a measuring cup whisk eggs and add vinegar. Fill measuring cup with cold water to equal 1 cup of liquid total. Add liquid to dry ingredients and mix. Divide dough in half, wrap in parchment paper and place in fridge. Work each portion of dough into a flat circle with fingers. Flour, flip and repeat. Roll dough into circle big enough to cover a pie plate. Loosely roll dough onto rolling pin to lift off counter and unroll into pie plate. Trim the edges and fill with fruit. Wet edges of bottom crust with water before placing top crust on. Push dough down around the fruit. Trim edges and pinch. Cut pretty pattern in top crust. Before baking brush pie with a bit of cream and sprinkle with sugar. Bake at 450 for 10-15 minutes, then turn temperature down to 350 and bake approx 30-45 minutes. | Grandma Says... | - don’t use too much flour, it makes the dough tough - chunks of butter are okay, makes for a flakier crust - don’t mix too much, less mixing makes a flakier crust - cold dough is better - to keep from burning the edges, wrap foil under/around edges, take foil off near the end
25: Apple Pie Filling 3 cups apples, peeled and sliced 1 tsp lemon juice pinch of salt 2/3 cup sugar 2 tbsp flour 1/2 tsp cinnamon Peach Pie Filling 4 cups peaches, peeled and sliced (approx 6 peaches) 2 tsp lemon juice pinch of salt 1 cup sugar 4 tbsp flour Saskatoon Pie Filling 4 cups saskatoons 2 cups rhubarb 2 cups sugar 1 tsp lemon juice 1 tsp salt 6 tbsp minute tapioca Place all ingredients into a saucepan. Add very little water (especially if fruit is already frozen). Boil until thick. Cool and pour into pie crust. | makes two 9`pies
26: Pinwheel Date Cookies Ingredients 1 lb dates, pitted 2/3 cup water 2 cups brown sugar 1 cup shortening 2 eggs beaten 1 tsp cinnamon 1 tsp baking soda Directions Cut up dates, add 2/3 cup water and boil until mushy. May need to add additional water. In a separate bowl combine the remaining ingredients and mix well. Let dough rest overnight. In the morning roll out dough, spread with date filling, roll up like jelly roll and cut. Bake at 375 for 15 min. | Peppermint Cookies Ingredients 2 cups cream 1 cup butter 3 cups sugar 5 eggs 1/4 cup boiling water 3 tbsp ammonia 3 tsp peppermint oil 5 tsp baking powder 8 1/2 cups flour Directions Mix sugar and butter thoroughly. Add cream and beaten eggs. Add the peppermint oil, and mix well. In a separate bowl dissolve the ammonia in the 1/4 cup boiling water and add to peppermint mixture. Sift baking powder and flour, work in gradually to make dough. Place balls of dough on baking sheet. Bake at 375 until done.
27: Chocolate Chip Cookies | Ingredients 1 cup shortening 2/3 cup white sugar 2/3 cup brown sugar 2 eggs 1 1/2 cup flour 1 tsp salt 1 tsp baking soda 1 package chocolate chips 1/3 cup chopped nuts 2 cups oatmeal 1 tsp vanilla | Directions Cream the shortening and gradually add both sugars. Add eggs and beat well. Add vanilla and mix. In a separate bowl sift flour and salt. Add soda to this mixture and then add to the creamed shortening mixture. Add nuts, chocolate chips and oatmeal last. Drop by teaspoonfuls onto greased cookie sheets and bake at 350 for 12 minutes.
28: Extras | Ingredients 12 cups water 2 cups vinegar 3/4 cup pickling salt 3/4 cup sugar 1 heaping tbsp pickling spice horseradish crushed red pepper garlic dill bay leaf | Directions Wash and cut ends off cucumbers. Place dill in bottom of jar and fill with cucumbers. Combine water, vinegar, pickling salt, sugar and pickling spice in a pot. Bring to a boil and continue to boil, cooking brine for 10 minutes. Pour the boiling brine over cucumbers and top with horseradish, crushed red pepper, garlic and dill. Seal jars. Put in oven at 300 for 20 minutes. Store in a cool place. | Dill Pickles
29: Jam Directions In a large saucepan stir together crushed/chopped fruit, sugar and lemon juice (if listed). Bring to a boil over high heat. Boil hard for 1 min. Remove from heat and stir in Certo liquid pectin. Stir and skim for 5 min to prevent floating fruit. Pour into jars leaving 1/4” space below the rim. Strawberry: 3 3/4 cups strawberries, 1/4 cup lemon juice, 7 cups sugar, 1 pouch Certo Strawberry/Rhubarb: 2 cups strawberries, 1 1/2 cups rhubarb, 6 1/2 cups sugar, 1 pouch Certo Raspberry: 3 3/4 cups raspberries (strain half the pulp to remove seeds), 1/4 cup lemon juice, 6 1/2 cups sugar, 1 pouch Certo Blueberry/Saskatoon: 4 1/2 cups berries, 2 tbsp lemon juice, 7 cups sugar, 2 pouches Certo Jelly Directions Extract juice from fruit by placing wet cheesecloth (3 layers thick) in a strainer, placed in a bowl. If amount of juice is insufficient, up to 1/2 cup water can be added. Once juice has been extracted follow the jam cooking directions. Strawberry: 3 3/4 cups juice, 1/4 cup lemon juice, 7 1/2 cups sugar, 2 pouches Certo Raspberry: 4 cups juice, 7 1/2 cups sugar, 2 pouches Certo Cherry: Chop 12 cups cherries. Add 3 cups water and bring to a boil, simmer covered for 15 minutes. Extract juices as above. 3 cups juice, 6 1/2 cups sugar, 2 pouches Certo