S: Cooking and baking w/LOVE...
FC: When life gives you lemons... make lemon-aid | Created by Stacie George Summer 2011
1: Apple Butter Crock pot filled w/fresh ripe apples 2 3/4 cups sugar 2 3/4 tsp. cinnamon 1/4 tsp. ground cloves 1/8 tsp. salt -Fill crock pot w/apples -Combine remaining ingredients -Drizzle over apples -Cover and cook on HIGH 3 hours; stirring well w/a large spoon every hour -Reduce heat to low and cook 10-12 hours, until batter becomes thick and dark in color -Stir occasionally w/strong wire whisk for smooth butter -Freeze or pour into sterilized jars and seal FOLLOW canning process Apples don't have to be peeled, but REMOVE the CORE\
2: Peach Butter | Crock pot filled w/fresh RIPE peaches 2 TBS. ground cinnamon 1 tsp. ground cloves \1/2 tsp. ground allspice 4 cups sugar -ADD peaches to crock pot -COMBINE remaining ingredients -DRIZZLE over peaches -COVER and cook on high for 3 hours stirring well w/a wooden spoon every hour -REDUCE heat to low and cook 10-12 hours, until batter becomes thick and dark in color -STIR occasionally w/strong wire whisk for smooth butter -FREEZE or pour into STEERILIZED jars to store FOLLOW canning directions
3: Pear Butter | Crock pot filled w/fresh RIPE pears 2 cups sugar 1 tsp. grated orange zest 1/4 tsp. ground nutmeg 1/4 cups orange juice -ADD pears to crock pot -COMBINE remaining ingredients -DRIZZLE over pears -COVER and cook on high for 3 hours stirring well w/a wooden spoon every hour -REDUCE heat to low and cook 10-12 hours, until batter becomes thick and dark in color -STIR occasionally w/strong wire whisk for smooth butter -FREEZE or pour into STERILIZED jars to store FOLLOW canning directions
4: Apricot Butter crock pot filled w/fresh ripe apricots 3 cups sugar 2 TBS. lemon juice 1/2-1 tsp. ginger 1/2-1 tsp. nutmeg 1/2-1 tsp. cinnamon | -Add apricots to crock pot -Combine remaining ingredients -Drizzle over apricots -Cover and cook on high 3 hours, stirring well w/a large spoon every hour -Reduce heat to low and cook 10-12 hours until batter becomes thick and dark in color -Stir occasionally w/strong wire whisk for smooth butter -Freeze or pour into sterilized jars and seal FOLLOW canning directions
5: Nectarine Butter crock pot filled w/fresh ripe nectarines 2 cups water 2 cups sugar 1/4 cup lemon juice grated zest of 2 lemons 2 tsp. ground cinnamon 1/2 tsp. ground cloves -Add nectarines to crock pot -Combine remaining ingredients -Cover and cook on high 3 hours stirring well w/a large spoon every hour -Reduce heat to low and cook 10-12 hours until batter becomes thick and dark in color -Stir ocdasionally w/a strong wire wisk for smooth butter -Freeze or pour into sterilized jars and seal FOLLOW canning directions
6: Pumpkin Butter 1 29 oz. can pumpkin puree 3/4 cup apple juice 2 tsp. ground ginger 1/2 tsp. ground cloves 1 1/2 cups white sugar 2 tsp. ground cinnamon 1 tsp. nutmeg -Fill crock pot w/pumpkin puree -Combine remaining ingredients -Drizzle over pumpkin puree -Cover and cook on high 3 hours, stirring well w/a large spoon every hour -Reduce heat to LOW and cook 10-12 hours until batter becomes thick and dark in color -Stir occasionally w/strong wire whisk for smooth butter -Freeze or pour into sterilized jars and seal FOLLOW canning process May need to DOUBLE recipe
7: Pumpkin Butter 5 lbs. pumpkin gutter and quartered 2 cups sugar 2 TBS. cinnamon 1/2 tsp. all spice 1/2 tsp. nutmeg Quarter pumpkin. Remove guts, seeds and stem, BUT leave the skin on. Place pumpkin and 2 cups water in crock pot. Cook 4 hours on LOW. Scoop pulp out of pumpkin skin. Mash w/potato masher. Add sugar and spices to mashed pumpkin. Cook DOWN 6-8 hours on LOW setting. FOLLOW canning process.
8: Pumpkin Apple Butter crock pot filled w/fresh ripe apples 2 3/4 cup sugar 2 3/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/8 tsp. salt 2 cans pumpkin puree 2 tsp. nutmeg -Add EXTRA cinnamon and sugar -Fill crock pot w/apples and puree -Combine remaining ingredients -Drizzle over apple mixture -Cover and cook on high 3 hours, stirring well w/large spoon every hour -Reduce heat to LOW and cook 10-12 hours, until batter becomes thick and dark in color -Stir occasionally w/strong wire whisk for smooth butter -Freeze or pour into sterilized jars and seal Follow canning process
9: Tips for making various flavored butters... You need peaches that are sweet and to make the work easier use Cling-free/Freestone peaches. This means that the peach separates easily from the pit. Same w/nectarines; this does NOT apply to cherries or plums. \ CHOOSE ripe, mature fruit. They should not be mushy, but they also should NOT be rock hard; just as ripe as you would eat them fresh. Green, unripe peaches will soften but will NOT ripen, nor have the flavor of tree-ripe peaches. This ALSO applies to plums, cherries and nectarines. Place peaches in boiling water for 60 seconds, then in cold water for 2 minutes. Dip the fruit in boiling water for 30-60 seconds. Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice. The skins will easily slide off now. Nectarines do not need to be peeled OR other fruit if you don't mind the skins. Cut up and blend the peaches. Cut out any brown spots and mushy areas. Use a BRAUN to whip butters. Remember to WASH, PEEL, CUT, CORE and PIT all fruit
10: Crock Pot Apple Sauce 16 apples; peeled, cored and cut into slices 1/4 cup water 1/4 cup brown sugar; optional If you don't have a crock pot you can make it on the stove top, just as well. Just check often to make sure the water doesn't evaporate. Once the apples have cooked down, your good to go. Place water and apples in crock pot. Cook on HIGH for about 4 hours OR until apples have SOFTENED. MASH w/a potato masher to the DESIRED consistency. STIR in BROWN sugar if DESIRED. SERVE warm, at room temperature or chilled. You can ALSO cool at room temperature and FREEZE this in SEALED containers to ENJOY later.
11: Fresh Fruit Peach Salsa 5 RIPE, SWEET peaches peeled and chopped 1/2 tsp. of fresh ginger; minced 1/4 cup green onions; chopped 1 1/2 TBS. sugar 1/3 tsp. dry mustard 1 1/2 TBS. FRESH lime juice pinch of salt pinch of white ground pepper 1 TBS. fresh mint; finely chopped Combine ginger and 1/4 of the peaches in a blender or food processor. Process until SMOOTH. Combine remaining peaches, pureed peach mixture, green onions and remaining ingredients except mint. Stir GENTLY. COVER and chill for up to 4 hours . Just BEFORE serving, stir in the fresh mint. Serve w/ham, white pork, chicken, seafood or cinnamon tortilla chips.
12: Freezer Jam 4 cups crushed fruit 1 1/2 cups sugar or substitute 1 pkg. of Pectin 5 freezer jars -Stir Pectin and sugar in a bowl -Add CRUSHED fruit -Stir 3 minutes -Ladle Jam into CLEAN jars -Let STAND 30 minutes -Enjoy -Will stay FOREVER in freezer Use on pancakes, sandwiches, ice cream and anything else you can think of. !!
13: Cinnamon Honey Butter 1 cup honey 1 cup butter; softened 1 cup powdered sugar 2 tsp. cinnamon 3 half pint canning jars COMBINE all ingredients in bowl. USING whisk attachment on mixer, BLEND until SMOOTH and CREAMY, SCRAPING down sides of bowl as NEEDED. USE rubber spatula to POUR mixture into a LARGE pastry bag or zip lock bag, Cut off tip and SQUEEZE into half pint jars. TIP: PLACE bag in tall glass for SUPPORT, OR have someone hold the bag while you pour.
14: Strawberries to freeze: wash remove stems slice in half sprinkle w/sugar store in zip-lock or other container to refrigerate: wash spread out in airtight container
15: Apples Red Delicious-eat fresh or in salads Golden Delicious-salads and other dishes; can reduce sugar when making pies Granny Smith-All purpose, snacks, pies and sauce Jonathon-pies, applesauce, sauces, ciders Royal Gayla-snacking Ginger Gold-salads and cooks well Cameo-resists browning, salads, fruit trays, takes longer to cook
16: Spicy Chicken Rub 1 TBS. paprika 1/2 tsp. ground ginger 1/4 tsp. black pepper 1/2 tsp. dill weed 1/4 tsp. cayenne pepper 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. onion powder COMBINE all ingredients in a small mixing bowl STORE in airtight container
17: Essence of Spice | 2 1/2 TBS. paprika 2 tsp. salt 1 TBS. fine black pepper 2 TBS. garlic powder 1 TBS. onion powder 1 TBS. cayenne 1 TBS. dried oregano leaves 1 TBS. dried thyme Blend together Spices for meat and vegetables Makes 2/3 cup
18: "There is no love sincerer than the love of food." ~George Bernard Shaw | Pumpkin Bread 1 15 oz. can pumpkin (not pumpkin pie) 1 2/3 cups sugar 2/3 cup vegetable oil 2 tsp. vanilla 4 large eggs 3 cups flour 2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground cloves 1/2 tsp.baking powder Move oven rack to 2nd LOWEST position. Heat oven to 350 degrees. Grease bottom of loaf pan ONLY w/shortening. Mix all ingredients. Divide & pour into 2 loaf pans. Bake 1 hour, check bread w/toothpick to make sure inside is DONE. Place on cooling rack for 2 hours before slicing.
19: Simple Yummy Snack Mix cream cheese and powdered sugar until creamy. Spoon some of the filling on a flour tortilla and roll up. Deep fat fry until lightly browned. Place on a plate layered w/a paper towel to absorb grease. Sprinkle w/cinnamon and sugar. Add berry glaze and ENJOY.
20: Lasaagna 1 lb cooked ground beef 2 cloves garlic; minced 1 tsp. dried basil 1 tsp. dried oregano 26-28 oz. of pasta sauce; about 3 cups salt and pepper 1 cup chicken stock 8 oz. cream cheese; softened 12 oz. fresh grated Mozzarella cheese 6-8 NO BOIL lasagna noodles 1 cup fresh grated Parmesan cheese
21: Heat oven to 400 degrees. Grease a 9X13 inch pan. Thoroughly cook the ground beef, garlic and herbs in a large skillet. Stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste. Set aside. In medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low and whisk until smooth, about 6 minutes. Season to taste. Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup of Mozzarella over the meat mixture. Top w/3 or 4 lasagna noodles. Pour the cream cheese-sauce over the noodles and cover w/another cup of grated Mozzarella. Arrange 3 or 4 noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top w/the rest of the Mozzarella and fresh grated Parmesan. Bake until brown and bubbling, 35-45 minutes. You will need longer cooking time if you have made and chilled the lasagna in advance. Let cool for 10-15 minutes or it will be too GLOPPY to cut well.