Well, another school year is over… Yesterday we made our annual trip down to campus to load up the car with dorm room accessories and furniture that will be stored away for the summer. Packing and unpacking can make for a long day! Sometimes it’s hard to find a break to stop for a meal as parking is limited and the anticipation of the heavy traffic on the return trip home makes everyone anxious.
Having said this, I was prepared for the worst as I loaded up a goodie bag with scones, yogurt, cold pizza, bottled water, sandwiches, homemade applesauce and a few energy bars as we started out on our daylong voyage. I have a recipe that combines just a few ingredients to make a batch of tasty scones so I got up early to prepare them for the trip. I must say, I had to slap a few hands as I took the scones out of the oven for everyone wanted to nibble on the treats before leaving the house. I quickly covered the tray with a light tea towel and told everyone to find something else to eat. These little gems were to be packed in with the other goodies we would eat after a long day of packing and pitching. Here’s the recipe for the tasty 4-ingredient scones. They are made using a muffin mix which is super convenient, quick, and easy! I had an egg white left over from another recipe so I brushed the tops of the scones and sprinkled them with a bit of sugar before popping them in the oven.
One 18-ounce box of cranberry-orange muffin mix.
(Krusteaz or another brand with canned berries included)
1 egg, slightly beaten
1/2 cup Greek yogurt (plain or vanilla)
2 tablespoons water
Extra flour for dusting
Preheat oven to 375 degrees. Use non-stick spray to lightly coat a cookie sheet.
Pour the muffin mix into a large bowl. Add egg, yogurt and water. Stir to mix batter. Batter will be thick. Rinse and drain the cranberries that come with the mix and stir into batter. Pour mixture onto a lightly floured surface on pat together to make a flat round about 1″ thick. Add flour if needed. Cut the round into 8 triangles by slicing in half, then fourths, then 8 triangles. Carefully place onto a lightly greased baking sheet. Bake for 15-20 minutes. Slightly cool; remove to a baking rack to cool completely.
As the spring season ushers in warmer temperatures, I am focused on the blossomed plants that will soon produce ripe, succulent berries. My last year’s supply of Bumbleberry Jam is running low so I am hopelessly awaiting the opportunity to pick fresh berries and the prospect of an abundant canning season.
There is nothing sweeter than a freshly baked scone or a slice of whole grain bread slathered with creamy butter and a heaping scoop of Bumbleberry Jam. We also enjoy pairing the jam with a hearty helping of extra crunchy homemade peanut butter to assemble the classic PB&J. Oh, it’s all so berry delicious!
Below you will find the link for this incredible jam. Always remember that using a reputable source for canning recipes is imperative. Some of these sources include the National Center for Home Food Preservation, University Extension Websites, and Ball or Bernardin Recipes. These organizations have thoroughly tested recipes making sure to focus on food safety guidelines.
It’s relatively simple to make jam. Follow the directions exactly as written and you’ll end up with a safe, delicious product. Most jam recipes require an abundance of crushed berries…
Then you’ll often need some pectin and sugar…
You’ll need a large pot to mix all of your ingredients together according to the directions…
After processing the jars in a water bath canner for the recommended time, you’ll let the jars sit to cool for 12-24 hours…
The Bumbleberry Jam recipe can be found here:
Ball has a recipe for Mixed Berry Jam that tastes delicious as well. Here is the link:
This post goes out to all the folks that might be suffering from the effects of this year’s harsh cold and flu season…
My week began with a trip to urgent care as I woke on Monday with the symptoms of a bad flu. My chest felt heavy and I had a low hacking cough that shook my core every time it took a hold of me. After being diagnosed with an upper respiratory infection, I headed home with a supply of medication to help ease my discomfort. I knew that a bit of rest and a pot of piping hot chicken noodle soup would certainly help me find relief.
This is a quick and easy recipe that has become a family favorite over the years. Chunks of onion, carrot, celery and chicken make for a hearty base while the steaming hot broth warms the throat and nestles down into the tummy. Comfort food at its best. To save a bit of time, I often purchase a rotisserie chicken from the local grocer and shred up the juicy, well seasoned chicken before adding it to the broth. My favorite stock base to use is L.B. Jamison’s. I follow the directions on the back of the jar. Perfect every time… What a welcome recipe when you’re feeling under the weather.
Homestyle Chunky Chicken Noodle Soup
8- 10 cups water
8 teaspoons chicken flavored soup base (or adjust to taste)
3 medium carrot, peeled and sliced
3 stalk celery, sliced
1 medium onion, diced
2 cups shredded cooked chicken
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
2 cup cooked noodles
Heat water to boiling, add soup base. Reduce heat to simmer. Add carrots, celery, onions, pepper, garlic, and parsley. Simmer vegetables until tender. Add chicken and cook for an additional 10 minutes, stirring occasionally. Keep cooked noodles separate and add a small handful to each bowl of soup before serving. This keeps noodles al dente.
The first day of fall has hit the Midwestern region and it seems that gardens are producing a bounty of veggies that need to be picked and processed before the cooler temperatures set in. Once again, a few local growers were kind enough to share an abundance of beautiful produce that was beyond what they could consume. I was thrilled to see a small bag of assorted hot peppers in the mix. The orange, red, and green, color combination would make for a beautiful display in canning jars. Because I would only have enough to fill one large jar, I decided to make refrigerator pickled peppers rather than canning them with a water bath method. This is a quick and simple way to make the great tasting flavor of the peppers last as they sit on the refrigerator shelf and marinate in the sweet and spicy vinegar solution. Use these peppers to top an Italian salad or to add some flavor to a grilled sandwich. Simply delicious!
Sweet and Spicy Pickled Peppers
2-4 cups sliced peppers
2 cups white vinegar
1⅓ cup water
1 tablespoon canning salt
2 tsp sugar
Canning jar(s) with tight fitting lid(s)
Wash jar(s) with warm soapy water; air dry. Pack the sliced peppers in jar(s). Set jar(s) aside.
In a saucepan, combine vinegar, water, salt, and sugar. Stir to dissolve sugar completely. Bring to a simmer over medium heat. Remove from heat and let cool.
Pour mixture over the peppers making sure they are completely covered. Twist on a tight fitting lid and store in the refrigerator. As the peppers sit, the flavors will develop. Store refrigerated for 4-6 weeks.
Well, it’s that time of year again! Ready for the picking are clusters of deep purple grapes hanging off of the vines in my back yard. While the last couple of years have brought bumper crops to our lot, this year’s pickings have been a bit slim. This didn’t stop me from making a few of our family favorites…flavorful grape juice and grape jam.
There’s no greater satisfaction than to grow and process your own produce. Several years ago I planted two Concord grape pods and they have grown to cover a large open area with a plentiful bounty of fruit. Fresh air, rain and sunshine nourish the plants throughout the summer months until the gorgeous fruit are ready for picking. I don’t water, fertilize, trim or fuss. This is my kind of gardening! The reward for leaving the plant to do what it naturally does; lots and lots of grape jam and juice that will last throughout the year.
Above is the recipe from the Ball Blue Book published by Alltrista Corporation.
Here is another method that produces similar results…
Homemade Concord Grape Juice
TO EACH STERILIZED QUART JAR
2 cups washed and cleaned concord grapes
1/2 cup sugar
In sterilized jar place 2 cups grapes.
Add 1/2 cup sugar.
Fill with boiling water leaving 1/2″ headspace.
Seal jars at once with 2 piece lids. Process in water-bath canner for 10 minutes. Remove from canner and let sit for 24 hours. Remove metal lid-bands, and label with date and contents. Let juice stand 3 to 4 weeks before using. (The longer you let it sit, the greater the concentration.) Strain juice from grapes and use juice. Refrigerate after opening.
For a great tasting homemade Grape Jam, try this Ball Blue Book recipe…
We recently had a substantial amount of local beef delivered to our home. One of my colleagues owns a beef ranch and I decided to try the product that so many often rave about. The delivery came with a selection of cuts including various roasts, steaks, and ground beef. As I looked at all of the individually wrapped beef packages, I was reminded of a recipe that I first spotted in a community cookbook that I’m fond of. It’s an ole’ time recipe for homemade beef salami and the ingredients are few and common. I substituted Lawry’s seasoning salt for the “tender quick salt” just because I didn’t have any on hand. The beef salami turned out just fine.
As the holiday weekend approaches, I thought this might be a fun recipe to try as I’m often assembling plates of appetizers when friends stop by and the kids open the fridge constantly looking for something to munch on.
This year we decided to try our hand at tapping the maple trees on our property so that we could make our own maple syrup. Last fall, just before the leaves fell from the trees on our wooded lot, we marked trees that we had identified as maple trees. After a long hard winter, as the overnight temperatures dipped below 30 degrees and the daytime temperatures climbed above this mark, we tapped the trees so that a clear syrupy liquid (sap) would flow down the trunk of the trees into our collection buckets. We were surprised to find that this process was really quite quick and our buckets were filled within the first couple of hours. Next, we boiled down the syrup until it was golden and met the temperature standard for just the right consistency.
This morning, I made a batch of Oat and Maple Muffins using our very own, utterly delicious maple syrup. I’m so happy we decided to try the maple syrup making process and I look forward to doing it again next year!
Oat and Maple Muffins
1/2 cup canola oil
1/2 cup dark brown sugar
1/2 cup real maple syrup
1 teaspoon vanilla extract
1/2 cup milk
1 cup flour
1 cup old fashioned oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease muffin cups or use paper muffin liners. In a large bowl, mix together oil and brown sugar. Beat in maple syrup, egg, milk and vanilla. In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture just long enough to incorporate. Fold in chopped walnuts. Spoon batter into prepared muffin cups. Bake for 20 – 25 minutes. Remove from pans and place on a wire rack to cool before serving.