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Post by Sylvia on Oct 30, 2017 0:07:54 GMT -6
CARIBBEAN NUT CAKE
Cake Ingredients
Preheat oven to 350 degrees
2 1/2 cups all-purpose flour 1 cup sugar 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 (20 ounce) can crushed pineapple, undrained 2 teaspoons vanilla extract 1 stick butter (1/2 cup melted) 3 eggs 3 bananas, peeled and cut into small pieces cooking spray
Coconut Frosting Ingredients:
3/4 cup sugar 1 (12 ounce) can evaporated milk 1 stick butter 4 cups shredded coconut 1 cup pecans or walnuts
Combine sugar, butter, milk, and coconut and bring to boil on top of the stove. Stir constantly to keep from burning. Boil about five minutes until thickens. Remove from heat then fold in nuts. Let stand about 10 to 12 minutes before putting on cake.
Combine flour, sugar, baking soda and cinnamon in a large mixing bowl. Mix well with a wire whisk. Pour pineapple into a small bowl, add vanilla, melted butter and eggs. Add bananas to pineapples mixture and mix with spatula. Add the pineapple and bananas to the dry ingredients and mix well with a spatula. Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done. Frost with coconut frosting.
Refrigerate if you are not serving promptly.
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Post by Sylvia on Oct 24, 2017 13:00:37 GMT -6
Chocolate Sheet Cake
Ingredients: -FOR THE CAKE: 2 cups Flour 2 cups Sugar 1/4 teaspoon Salt 4 Tablespoons (heaping) Cocoa 2 sticks Butter 1 cup Boiling Water 1/2 cup Buttermilk 2 whole Beaten Eggs 1 teaspoon Baking Soda 1 teaspoon Vanilla
-FOR FROSTING: 1/2 cup Finely Chopped Pecans 1-3/4 stick Butter 4 Tablespoons (heaping) Cocoa 6 Tablespoons Milk 1 teaspoon Vanilla 1 pound (minus 1/2 Cup) Powdered Sugar
Directions: In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Cut into squares, eat.
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Post by Sylvia on Oct 22, 2017 20:52:44 GMT -6
I think I may have mentioned that it has been an exceptional year for all kinds of garden produce. I am drowning in all kinds of apples. Initially all the wet weather was responsible for the huge crop, but all these high winds we have been experiencing has made it not only a daily job collecting the windfall apples from the grass but almost an hourly job. I hate waste of any description and our storage space is limited and there are only so many friends that you can load them off on. This is one recipe that is going down well and at least I only need to wash the apples and roughly chop before slo cooking, pushing through a wire sieve and hey ho great apple sauce.
Warm Apple Pie Bread with Cinnamon! Servings 12
Ingredients:
2/3 cup brown sugar, divided 1/2 tablespoon ground cinnamon 1/3 cup white sugar 1/4 cup butter, softened 1/4 cup applesauce (note: you can use 1/2 cup butter and skip the applesauce if you prefer) 2 eggs, well beaten 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/3 cup milk 1 large or 2 small apples, peeled and chopped 1 tablespoon butter melted
Instructions:
Preheat oven to 350 degrees. Grease and flour an 8x4 loaf pan Combine 1/3 cup of the brown sugar and cinnamon in a small bowl and set aside. With mixer on medium, cream white sugar, remaining brown sugar and butter until fluffy. Mix in applesauce (if using), beaten eggs and vanilla. Stir together flour and baking powder. Add flour to egg mixture along with milk and stir just until combined. Do not overmix!! Pour half of the batter into a greased and floured loaf pan. Sprinkle with 1/2 of the apples and 1/2 of the cinnamon mixture. Stir the remaining apples into the remaining batter and pour into the pan. Top with remaining cinnamon mixture. Bake approx. 40 minutes. Brush topping with melted butter. Continue baking an additional 5-10 minutes or until a toothpick comes out clean. Let cool 10 minutes and remove from pan. This is the difficult bit, the aroma that has been circulating throughout the kitchen will make it difficult not to have a slice immediately!
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Post by Sylvia on Oct 21, 2017 9:35:46 GMT -6
Another Version
Cottage Cheese and Smoked Salmon Dip Recipe
Delicious savoury salmon dip with dill and cottage cheese for extra protein. A great appetizer or party snack or wonderful as a quick lunch. Try on crackers or on salad.
Ingredients 1 cup cottage cheese (I prefer Good Culture because it has no gums or fillers* and is from grass fed) 1/4 cup cream cheese 8 ounces smoked salmon, chopped 2 tablespoons fresh dill, finely chopped 1/4 cup green onion, finely sliced 1 teaspoon lemon juice 1 teaspoon hot sauce (optional- for flavour) 1/2 teaspoon smoked paprika (to sprinkle on top)
Instructions Process cottage cheese and cream cheese in a food processor until smooth. Add smoked salmon, dill, green onion, lemon juice, and hot sauce and mix by hand. Spoon into serving dish and top with smoked paprika. Serve on crackers or with salad.
* Lots of people avoid cottage cheese because of the gum and fillers that are usually added.
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Post by Sylvia on Oct 16, 2017 14:04:26 GMT -6
Jimmy or Jenny is still here, spending more time than ever on our porch and on my rocker. He/she is showing no signs of wanting indoors and seems to know that is not to cross the threshold. We are now in the grips of the tail end of hurricane Ophelia, so I made him/her a cardboard house, (similar to the one that Charly had), placed it on the rocker, but no, he/she just sat mewowing as if asking for the chair to be cleared. So much for trying to be kind!
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Post by Sylvia on Oct 7, 2017 1:51:23 GMT -6
Imagine my surprise - after a lot of years "furry friend" free, since our last family pet Charly died after being mauled by a fox - we have been adopted by a stray cat. Where we live stray cats are never seen and in fact I thought there wasn't such a thing these days. This not pretty puss has been named Jimmy by my DH, he is sure he is a doctored tom, whereas I think he is a she. I am hoping that Jimmy is just with us whilst his owners are having a holiday. Jimmy has taken over my porch rocker as his bed and I have insisted that he/she doesn't enter the house. Looks a bit flea ridden to me (hence the reason I won't be sitting on my rocker. Jimmy has been around now for about 2 weeks and of course DH has been feeding him/her.
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Post by Sylvia on Sept 24, 2017 23:07:28 GMT -6
Apple Tree Bread Yields: 12 slices
Ingredients: 2/3 cups Buttermilk 3/4 cups Chopped and cored fresh apples (I used a mix of Granny Smith & Golden Delicious) 1 Egg 2 tbs Water 2 tbs Butter 3 cups Bread flour 2 tbs Sugar 3/4 tsp Salt 1/2 tsp Cinnamon (please don't use that old cinnamon spice, if it's over 6 months old, buy a new jar) 1 tsp Yeast Directions: These quantities make a 1.5lb loaf. This time I am letting the machine do it all for me. Peel and slice the apples fairly small. Add all in the order listed then set to a basic 1.5lb white. Variation: Leave out the cinnamon and add up to 1/2cup fine diced cheese.
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Post by Sylvia on Sept 24, 2017 23:02:39 GMT -6
We have lived in the same country cottage for 45 years and have a mature garden, with 5 old apple trees which we planted way back when. 2017 is a record year for produce from everything, must be due to all the rain we've had. Can't use the produce fast enough. This recipe doesn't use much, but another one that everyone enjoys. If you have any new, interesting apple menus, please let me know.
Apple Tree Bread Yields: 12 slices
Ingredients: 2/3 cups Buttermilk 3/4 cups Chopped and cored fresh apples (I used a mix of Granny Smith & Golden Delicious) 1 Egg 2 tbs Water 2 tbs Butter 3 cups Bread flour 2 tbs Sugar 3/4 tsp Salt 1/2 tsp Cinnamon (please don't use that old cinnamon spice, if it's over 6 months old, buy a new jar) 1 tsp Yeast Directions: These quantities make a 1.5lb loaf. This time I am letting the machine do it all for me. Peel and slice the apples fairly small. Add all in the order listed then set to a basic 1.5lb white. Variation: Leave out the cinnamon and add up to 1/2cup fine diced cheese.
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Post by Sylvia on Sept 16, 2017 16:25:45 GMT -6
Chickpeas are pretty well neglected here in Scotland. I use quite a lot of the dried variety for soups, stews etc. This snack makes a pleasant change from the usual nuts etc and is a big hit with Hubby and friends, in fact they are really disappointed when I haven't done any. I haven't got a "sweet tooth" but I really like them with cinnamon and brown sugar.
Ingredients: 1/4 cup extra-virgin olive oil 1 teaspoon cayenne pepper dash of coarse salt 2 cans (15.5 ounces each) low sodium chickpeas, rinsed, drained, and patted dry 1 tablespoon cumin seed Instructions:
1. Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. 2. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. 3. Place chickpea mixture on hot baking sheet and spread in a single layer. 4. Bake until chickpeas are crisp, 10 to 12 minutes. 5. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
Other popular ways to flavour roasted chickpeas is a chipotle blend (cumin, chili powder, lime juice), curry seasoning, or—to keep things simple—just the classic salt and pepper. You can also do sweet variations, such as cinnamon and sugar chickpeas, or pumpkin pie-spiced roasted chickpeas.
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Post by Sylvia on Sept 7, 2017 19:33:58 GMT -6
A super quick and easy recipe for spicy nuts perfect for drinks parties
Ingredients 250g/9oz mixed unsalted nuts 1 tbsp sesame seeds grated zest of 1 lemon 1 sprig fresh rosemary or 1 tsp dried roesmary 1 tsp sea salt flakes ¼ tsp dried chillli flakes ¼ tsp garlic granules ¼ tsp ground ginger a few spritzes of olive oil
Instructions 1.Grate the zest from the lemon and finely mince the fresh rosemary needles. 2.Mix with all other spices and sprinkle this mixture over the nuts in a rimmed baking tray. 3.Spritz with the olive oil spray. 4.Bake in preheated oven at 180C/350F for 12-15 minutes. 5.Serve right away or store in an airtight jar for up to 1 week
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Post by Sylvia on Aug 31, 2017 12:28:04 GMT -6
Strawberry Black Pepper Jam this recipe makes a small quantity, i.e. 2 cups, but could be doubled or even trebled. I am nearing the end of our gorgeous Scottish strawberry season, hence the small amount Ingredients: •2 pounds fresh strawberries - cleaned and hulled •4 cups sugar •¼ cup balsamic vinegar •1 tablespoon freshly ground or cracked black pepper •juice of 1 lemon - (opt.), but strongly recommended. Instructions: Prepare jelly/jam jars by placing the jar and lids in boiling water for 10 minutes then turn down the heat and let simmer until the ja.m is ready. (I use the dishwasher for this part and finish off in the microwave for 30 seconds when needed). Place strawberries in a *heavy bottomed saucepan. Mash strawberries with a potato masher or fork. Add sugar, balsamic vinegar, black pepper and lemon juice (opt.) then mix well. Stir over low heat until the sugar is dissolved. Turn heat to high until mixture comes to a full rolling boil. Stir often. Turn the heat down but boil mixture until it reaches 220F on a candy thermometer. Watch closely and stir often. Remove and drain the jars and lids from the hot water with tongs. Transfer jam to hot sterile jars, leaving ¼ to ½ inch headspace, then seal with the lids. Process in a water bath if not eating immediately. If the jam is going to be eaten right away, don't bother with processing, just refrigerate.* * to * As I don't get around as well as I used to, always looking for ways of making life easier. I use a slow cooker, warm the sugar briefly add the fruit and mash down and stir until the sugar melts completely. Add the balsamic, lemon juice and black pepper and let it do away for a few hours giving it the occasional stir. Sometimes I put cracked black pepper into a small muslin bag (hate getting black bits in my teeth) If just doing this small quantity I finish off in the microwave. I've never done water bath processing, just always made sure that everything is scrupulously clean and my jams and jellies, the ones that haven't been given to friends and family, are stored in a dark larder and keep for at least one year, obviously once opened refrigerate.
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Post by Sylvia on Aug 31, 2017 12:25:08 GMT -6
Strawberry Black Pepper Jam this recipe makes a small quantity, i.e. 2 cups, but could be doubled or even trebled. I am nearing the end of our gorgeous Scottish strawberry season, hence the small amount Ingredients: •2 pounds fresh strawberries - cleaned and hulled •4 cups sugar •¼ cup balsamic vinegar •1 tablespoon freshly ground or cracked black pepper •juice of 1 lemon - (opt.), but strongly recommended. Instructions: Prepare jelly/jam jars by placing the jar and lids in boiling water for 10 minutes then turn down the heat and let simmer until the ja.m is ready. (I use the dishwasher for this part and finish off in the microwave for 30 seconds when needed). Place strawberries in a *heavy bottomed saucepan. Mash strawberries with a potato masher or fork. Add sugar, balsamic vinegar, black pepper and lemon juice (opt.) then mix well. Stir over low heat until the sugar is dissolved. Turn heat to high until mixture comes to a full rolling boil. Stir often. Turn the heat down but boil mixture until it reaches 220F on a candy thermometer. Watch closely and stir often. Remove and drain the jars and lids from the hot water with tongs. Transfer jam to hot sterile jars, leaving ¼ to ½ inch headspace, then seal with the lids. Process in a water bath if not eating immediately. If the jam is going to be eaten right away, don't bother with processing, just refrigerate.* * to * As I don't get around as well as I used to, always looking for ways of making life easier. I use a slow cooker, warm the sugar briefly add the fruit and mash down and stir until the sugar melts completely. Add the balsamic, lemon juice and black pepper and let it do away for a few hours giving it the occasional stir. Sometimes I put cracked black pepper into a small muslin bag (hate getting black bits in my teeth) If just doing this small quantity I finish off in the microwave. I've never done water bath processing, just always made sure that everything is scrupulously clean and my jams and jellies, the ones that haven't been given to friends and family, are stored in a dark larder and keep for at least one year, obviously once opened refrigerate.
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Post by Sylvia on Aug 31, 2017 12:22:43 GMT -6
Strawberry Black Pepper Jam this recipe makes a small quantity, i.e. 2 cups, but could be doubled or even trebled. I am nearing the end of our gorgeous Scottish strawberry season, hence the small amount Ingredients: •2 pounds fresh strawberries - cleaned and hulled •4 cups sugar •¼ cup balsamic vinegar •1 tablespoon freshly ground or cracked black pepper •juice of 1 lemon - (opt.), but strongly recommended. Instructions: Prepare jelly/jam jars by placing the jar and lids in boiling water for 10 minutes then turn down the heat and let simmer until the ja.m is ready. (I use the dishwasher for this part and finish off in the microwave for 30 seconds when needed). Place strawberries in a *heavy bottomed saucepan. Mash strawberries with a potato masher or fork. Add sugar, balsamic vinegar, black pepper and lemon juice (opt.) then mix well. Stir over low heat until the sugar is dissolved. Turn heat to high until mixture comes to a full rolling boil. Stir often. Turn the heat down but boil mixture until it reaches 220F on a candy thermometer. Watch closely and stir often. Remove and drain the jars and lids from the hot water with tongs. Transfer jam to hot sterile jars, leaving ¼ to ½ inch headspace, then seal with the lids. Process in a water bath if not eating immediately. If the jam is going to be eaten right away, don't bother with processing, just refrigerate.* * to * As I don't get around as well as I used to, always looking for ways of making life easier. I use a slow cooker, warm the sugar briefly add the fruit and mash down and stir until the sugar melts completely. Add the balsamic, lemon juice and black pepper and let it do away for a few hours giving it the occasional stir. Sometimes I put cracked black pepper into a small muslin bag (hate getting black bits in my teeth) If just doing this small quantity I finish off in the microwave. I've never done water bath processing, just always made sure that everything is scrupulously clean and my jams and jellies, the ones that haven't been given to friends and family, are stored in a dark larder and keep for at least one year, obviously once opened refrigerate.
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Post by Sylvia on Aug 31, 2017 0:00:32 GMT -6
I have been experimenting microwaving jellies and jams and have to say I'm getting there. I think I've already mentioned that we have had an exceptional fruit bearing year, probably due to all the rain and occasional bursts of sun. Our old crab apple tree is laden and I have just tasted my latest Crab apple with red chili infused and wow it's hot, but not so hot that I had to have a mouthful of yogurt afterwards! Not too sure how DH will find it? The crab apples that I can reach are all blemish free and it has just been a matter of washing them well and chucking them all into the slow cookers with enough water to cover, but not until the float and forgetting about them for a few hours. I used a potato masher to gently break them up now and again. Draining them through a muslin bag (this is important, the new fancy shookly legged things are not fine enough. Measure the resultant juice and work out how much sugar you need to add. I try to cut down from the usual recommendation of 1 pint x 1 lb (Crabs are extra high in pectin) so setting isn't too much of a problem. I have an exceptionally large pyrex jug which I cover with microwave cling film, pierce a few holes in it and fill it around the half way level. 15 minutes in bursts and Bob's your Uncle. Fill your sterilised jars, lid them and cool. If you are interested let me know and I'll try to give you more info. So far, my larder and friends have been loaded up with Crab Apple infused with rosemary, bramble, lemon, pepper, mixed spices etc etc.
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Post by Sylvia on Aug 29, 2017 16:14:04 GMT -6
If you live in an area that has readily available fresh lemons, this recipe is for you. Sadly our weather is such that our lemons never ripen, neither does our fig, olive or sweetcorn. We really should turf them, but we like a challenge and always say "maybe next year we'll get some sunshine". My bf took me to Cosco and I bought a huge bag of gorgeous lemons, trying out a few recipes to use them up. Remember to give any bought lemons a good wash to remove any wax that may have been applied.
Lemon jelly Makes: 6 jars lemon jelly Ingredients:
10 lemons (preferably unwaxed) 1.8 litres water (7 and three quarter US cups) 1.5 to 1.8kg caster sugar (5 US cups)
Preparation:
Zest the lemons then cut away and discard as much of the white pith as you can. Slice the lemons. In a large preserving pan, combine the lemon slices, lemon zest and water and cook slowly over a very low heat for 1 to 2 hours. Suspend in a jelly bag over a clean pan and allow to strain overnight. The next day, add the sugar to the liquid and bring to the boil*. Begin testing for the setting point by placing a small drop of jelly on a cold plate. If it wrinkles when you push it with your finger, it is ready. Transfer to sterilised jars and cover immediately. Leave undisturbed in a dark place for 3 days.
* Probably just me and not necessary, but I add the sugar to a warming slow cooker pot for a few minutes before adding warmed liquid and once they are both nicely hot and the sugar has melted I bring the preserving pan back into action.
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Post by Sylvia on Aug 28, 2017 18:54:37 GMT -6
I am posting this, only because it was so refreshing to read something on the weh - whilst searching for a recipe to use an excess of basil. I will be trying it out and probably report later, but I was more amused and prompted to even enrol in this amusing Scottish woman's website. There are a few spelling and grammatical errors, but I have made no changes . If you are interested let me know and I'll send you the link for this site, don't think there will be any recipes using cup measures though.
How To Make Chilli And Basil Jelly
Ingredients 4 cooking apples 3 sweet red peppers 4 red chilli peppers ½" fresh ginger Handfull Basil leaves 1 lemon for juice and rind Sugar and water
Instructions 1.Quarter the apples, just leave on the skin and don't even worry about the cores. 2.Hack up the sweet peppers. All this stuff is going to be boiled up so there is no point in pratting about making delicate pieces, ain't nobody going to see them! 3.Hack up the chillies and deseed if you want to have a roof to the top of your head. Like it real hot, well throw in those seeds too. I did warn you tho'! 4.Peel and chop the ginger and add that to your pile of gorgeous goodness. 5.Chuck everything into a large pan and squeeze in the lemon juice and add the zest (which of course you will have remembered to remove from the lemon before you cut it and squeezed the d**n thing). 6.Pour in enough water just to cover everything. 7.Bring to the boil and then lower the heat and let this stuff simmer for about half an hour. 8.Yuck! You want this stuff mushy and actually pretty repulsive looking. Take it off the heat and let it cool a few minutes before you handle it. 9.Pour it into a suspended jelly bag to catch all the pieces but let the juice flow through. 10.Now I usually use a rather odious looking muslin bag thing that i made and hang from a hook on the shelf. However I bought this nifty little gadget in a craft shop a couple of weeks ago for the filming in HQ. I wasn't prepared to have my old hanging bag give up on me during my herb jelly video, so I bought this kit which is great. You just hook the red plastic legs on to the rim of your bowl and then hang the cotton bag (part of kit) on the hooks round the edge. Hey presto the perfect jelly bag. 11.Leave this overnight to drain. 12.In the morning decant the liquid into a measuring jug. 13.DO NOT SQUEEZE THE JUICE BAG 14.I know, I know bit of a dramatic warning there, but if you try to wring out every last drop of juice from the bag you will make the finished jelly cloudy and that is SO not happening! 15.For every pint of juice you need a pound of sugar. A great opertunity to show off my Mum's old scales. Still used, still in action, so much nicer than those ever-so-practical digital scales. 16.Pour your juice and the sugar back into the pan. Oh come on, you did remember to wash it after yesterday didn't you? 17.Heat this gently to disolve the sugar and then bring it up to the boil. 18.Chop up those two chillies that you saved from yesterday. Now here's your chance to chop as teensy weensy as you like. Resist temptation to throw in the seeds too. Well maybe you want real fire jelly and like the seeds - you do? Well throw em in too gal, it's up to you! 19.Now chop the basil leaves very finely and make a nice heart shape of them and then forget to photograph it. Looked great honestly. Anyway, toss the chilli and basil into the pot of sugar and juice once it has been boiling for a few minutes. 20.The reason I'm adding the basil at this stage is that if you add it at the start of the process you can cook out all the flavour, you also run the risk of a slightly yucky coloured jelly, oh and thirdly - I forgot. Actually I'm glad I did as this was a far better jelly than I made last time so you see you live and learn...... 21.I found it took almost 20 minutes for this lot to reach the setting point. Keep stirring. 22.Have your saucer in the fridge or freezer cooling ready to test the jelly for set. You just put a spoonful on the chilled saucer and pop it back in fridge for 5 minutes. If it comes out slightly set and your finger leaves a bare space when you drag it through and causes the jelly to wrinkle, it's ready to jar. If not continue boiling and test again. 23.Have your jam jars all sterilised and ready to fill. I was mine in hot soapy water and then dry in the oven. Careful handling the hot glass. Hot jelly and hot glass not a good combination on the health and safety lines. I put a tea towel under the jars so that if any fall over, get broken or jelly goes everywhere, then you can just pick the whole thing up by the corners and dump it. 24.Can you tell I've thingyed this up before, hmmmm, thought you could..... 25.Give your jars a quick stir to make sure all those gorgeous bits of chilli and basil are whizzed about and hang there in suspension. Well worth fiddling about with a teaspoon for a minute or two to get this right. 26.Use wax discs if you have them and pop on the tids. Label the jars if you are the organised type who has their labels already written. Or if you are like me you swear you'll do it later and put them in the larder. There they will reside in glorious splendour with all their other unlabeled friends, and I will never know what I'm going to find in there.
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Post by Sylvia on Aug 26, 2017 16:17:52 GMT -6
Although this Salsa takes only 5 minutes to make it really tastes better after an hour or more in the fridge. I serve a bowl of it with a cheese board.
Five Mminute Salsa
Ingredients:
1 can (28-Ounce) Whole Tomatoes (drained) 2 cans (10-Ounce) Rotel (diced Tomatoes And Green Chilies) Original or Mild ¼ cup chopped onion (works fine with red or white) 1/2 -3/4 cup Coriander/Cilantro, finely chopped (more or less to taste) 1 1/2 TB fresh lime juice 1 teaspoon minced garlic ¼ teaspoon Salt Pinch of sugar (optional) If you like your salsa a little spicy throw in: 1/2 to 1 Jalapeño, chopped fine Dash of ground cumin
Directions:
Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency. Taste, and add more spice as needed. Refrigerate salsa for at least an hour before serving to help marinate the flavours. Serve with tortilla chips or on top of your favourite Mexican dish.
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Post by Sylvia on Aug 21, 2017 12:54:48 GMT -6
This seems a long, complicated recipe, but it isn't once you read all of it. If you are a chocolate lover it's well worth a try:
Chocolate and Cream Cheese Filled Muffins
Ingredients for the muffins: 2 cups or 250g flour 3/4 cup or 170g granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup or 45g cocoa powder 2 large eggs 1/3 cup or 80ml canola oil 1/2 cup milk 1/2 cup yogurt 1 teaspoon pure vanilla extract
For the filling: 1 3/4 oz or 50g dark chocolate 2 1/2 oz or 72g cream cheese pinch salt 1 tablespoon sugar
Topping – optional 1/2 cup milk chocolate M&Ms or chocolate chips
Method Preheat oven to 350°F or 180°C. Grease a 12-cup muffin tin or line it with paper cups. Measure your flour, sugar, baking powder, baking soda, and salt into large bowl and shift the cocoa into it. Mix well and set aside. In smaller bowl, whisk your eggs, oil, milk, yogurt and vanilla. Set it aside and get on with the filling. Put the chocolate and cream cheese and the pinch of salt into a microwaveable bowl. Heat 20-30 seconds at a time on high, stirring in between, until they have melted and are completely combined. Add in the tablespoon of sugar and stir well. Now back to the muffin batter. Pour your wet mixture into the dry ingredients and stir until just combined. Divide half of your batter between the muffin cups. Using a small spoon, divide the filling between the muffin cups, trying to place it in the center of the batter Cover the filling with the balance of the batter. Sprinkle the tops of the muffins with mini M&Ms, if using. Or you could use chocolate chips. Bake in your preheated over for about 20-25 minutes or until a toothpick comes out clean. Cool for a few minutes then remove to rack to cool completely.
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Post by Sylvia on Aug 19, 2017 14:58:41 GMT -6
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Post by Sylvia on Aug 19, 2017 14:51:57 GMT -6
Peanut Butter Cookies: Soft and Chewy
Ingredients:
•1/2 cup shortening (or butter flavored shortening) •3/4 cup creamy peanut butter •1 1/4 cups firmly packed light brown sugar •3 tbsp milk •1 tbsp vanilla •1 egg •1 3/4 cups all purpose flour •3/4 tsp salt •3/4 tsp baking soda
Instructions:
Preheat oven to 375 degrees F. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.
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Post by Sylvia on Aug 16, 2017 20:34:05 GMT -6
Chicken Chili
Ingredients: •1 lb boneless, skinless chicken thighs •4 cups reduced-sodium chicken broth •2 15-ounce can reduced-sodium white beans •1 4.5-oz can diced green chilis •1/2 yellow onion •2 stalks celery •3 cloves minced garlic •1 teaspoon ground cumin •1 teaspoon chili powder •1 teaspoon dried oregano •1 1/2 teaspoon kosher salt •1/4 teaspoon black pepper •1 cup frozen corn
Instructions:
In a 3.5 quart crockpot, combine chicken, chicken broth, whole beans, mashed beans, green chilis, onion, celery, garlic, cumin, chili powder, oregano, salt, and pepper. *Set cooker to high for 3-4 hours or low for 6-8 hours. About 30 minutes before cook cycle ends, stir in corn, cover, and allow to heat. When ready to serve, garnish with any of the following (cilantro, lime, avocado, jalapeno, sour cream, cheese, tortilla chips)
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Post by Sylvia on Aug 11, 2017 13:59:51 GMT -6
Homemade lemonade (Makes one and three quarters of a pint)
4 unwaxed, each cut into 8 6 ozs/175g golden caster sugar large handful of ice cubes, plus extra for serving
Method
Blitz the lemons in a food processor or blender with half of the sugar, some ice cubes and 500ml/18fl oz water. Strain the juice into a jug and reserve.
Tip the lemon pulp back into the food processor. Add the rest of the sugar, more ice cubes and 500ml/18fl oz water and blitz again. Strain this into the jug with the reserved juice (discard the pulp). Serve with lots of ice.
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Post by Sylvia on Aug 8, 2017 7:14:14 GMT -6
Tapenade
Makes approx an 8 oz jarful
This is great with crisps, Slices of French Bread or Pittas.
Ingredients: 1 garlic clove, crushed Juice of 1 medium sized lemon 3 Tbs capers, chopped 8 Anchovy fillets, chopped 9 ozs pitted black olives, chopped salt and pepper to taste - be careful here with salt, some olives can be very salty 4 Tbs EVOO
Directions: Add everything to a Food Processor except the oil, pulse to desired consistency that you prefer, I personally like a bit of texture, but have on occasions made the Tapenade smooth. Add enough of the EVOO to make a paste, blend briefly, taste for seasoning and transfer to an airtight container, top with any remaining EVOO.
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Post by Sylvia on Jul 31, 2017 6:16:35 GMT -6
This is and old family favourite, I have tried it with various types of canned soup, but always found that the two types in the recipe went down best with our lads.
Crock Pot Scalloped Potatoes and Ham
2 lbs potatoes, thinly sliced 2 cups diced ham 4 Tbsp. butter 1 small chopped onion 1 can cream of mushroom soup or cream of celery soup ¼ cup flour salt and pepper to taste basil to taste, optional 2 cups grated cheddar or mozzarella cheese
Place half of the potatoes and ham in a lightly greased crock pot. Top with half of the onions, flour and spices. Add remaining potatoes, ham and onions, then sprinkle on the remaining flour. Dot the top with butter then pour the cream of mushroom soup over the top, do not stir. Sprinkle some bruised/torn basil on top of servings, although this may seem a bit chefy, I do like the appearance and the lift from the basil.
Cover and cook on low for 7 to 9 hours. About 30 minutes before serving, sprinkle the grated cheese on top.
If you want to spin this dish out a little, you could add frozen peas and or carrots to the layers.
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Post by Sylvia on Jul 30, 2017 23:28:45 GMT -6
I have been making scones/biscuits for more years than I wish to remember, but as my memory hasn't gone completely yet 52 years married past 5th June. Most people have enjoyed my Scones over the years, but my Husband of those 52 years' late mother was an excellent home cook (World War 11) and also ran the family business.... so as you can imagine I have a lot to live up to. Incidentally my dear old Mum couldn't boil an egg without it exploding. This Sunday morning decided to try a different approach and would you believe got a double thumbs up. I've tried many conversion tables to enable me to share it with my US bakers, what a minefield, did you know that our old Imperial Measurements are different from the ones used in the US. Does't help that mathematics were never my best subject, anyhow, the figures in the Ingredients marked with an * are the best I could come up with. Most serious bakers will already have their multi conversion charts readily available, so use this as a guide. If and when any of you do try this and make changes, let me know the outcome.
How To Make The Perfect Light as a Feather Scone - Approx 10 (depending on cutter)
Ingredients:
Self raising flour 225 Gram *8 ozs Baking powder 2 Teaspoons Butter 20 Gram , diced * scant 1 oz Vegetable fat 20 Gram, cut into dice, (trex, lard, even margarine is suitable) *scant 1 oz Caster sugar 40 Gram *1 and a half ozs. Egg 1 Milk 100 Mls * 4 fluid ozs.
Directions
Preheat oven to 220C. In a food processor combine flour, baking powder and pulse to mix. Add fat, sugar and once again pulse until you get a breadcrumb consistency. In a bowl whisk together milk and egg, saving a little for brushing. With the food Processor on low, pour into flour mixture and mix until it comes together in a loose dough. Flour your hands and work surface liberally and pat the dough and roll using floured rolling pin lightly. (I found that my hands were ok and the rolling pin was untouched) Flip onto the other side Cut out small circles and place on baking tray. Brush with remaining egg and pop into oven. Bake for 10 minutes, this will vary according to your oven (mine took 15 mins, but my oven has seen better days.
Serve with cream (clotted preferably) and/or jam and enjoy!
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Post by Sylvia on Jul 27, 2017 19:54:23 GMT -6
I searched out this recipe for my b/f who's Victoria Plum Tree is laden with fruit this year and she wants to try something other than her usual jam. Her husband is one of those guys who just loves the hotter the better stuff. I think the original recipe, which I have adapted over the years, came from Country Cottage Kitchen.
Spiced Hot plum chutney
Ingredients: •1.45 kilos approx of sweet plums •500 ml of white wine vinegar (don’t use malt or white vinegar) •4 chunky cloves of garlic sliced fine •175g of dried apricots chopped •600g of white granulated sugar •I lemon cut lengthwise into 8 slices and sliced very fine, seeds removed. •1 large pinch of cayenne pepper •1 teaspoon of coriander powder •7 red birds eye chillis sliced fine, include the seeds •1 tsp of salt •1 tsp of allspice powder •1 tsp cinnamon powder •1 tsp ground ginger •1 tsp of balsamic vinegar •5 juniper berries •10 black peppercorns •1 tsp of dried chillies, chooped fine with seeds
Instructions: The night before you want to make the chutney, put the plums in a large heavy bottomed saucepan/preserving pan and add the vinegar. Bring to the boil, cover and leave to cool until the next day. Remove the stones from the softened plums*. Return the plums and vinegar to the saucepan. Add all the ingredients apart from the sugar and the dried chillies. Bring slowly to simmering point and add the sugar. Stir constantly until you are certain that the sugar has dissolved. Bring the chutney back to a good simmer and, after an hour or so, add the dried chillis to taste. Stir every few minutes to stop the bottom burning (this is a labour of love after all). Eventually depending on the strength of your simmer, the chutney will start to thicken (more like very thick soup than chutney) – mine took 3 hours, stirring every 10-15 minutes or so. Test for thickness by putting a spoonful in the fridge for half an hour and take the saucepan off the stove during the test. When you have a consistency that you like, very gently reheat the chutney and when it reaches simmering point pour into warm sterilised jars and seal with plastic lined metal lids**. Leave for a month to mellow.
* As the wife of a retired Dentist I am meticulous when it comes to teeth, I count the plums that I use (twice), some of the stones will float to the top after the initial boil, I strain them and remove the rest making sure that I have the same amount of stones as plums. Sorry may seen labour intensive, but you don't want to be surprised! I promise you the finished product is worth it.
**DO NOT use cellophane jam pot covers as the vinegar will evaporate and you will be left with something only fit for the bin.
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Post by Sylvia on Jul 25, 2017 5:43:36 GMT -6
You could use other parts of a chicken for this dish, but I always prefer the flavour of plump chicken thigs.
Simple Slow-Cooker Salsa Chicken Serves 4
Ingredients: 1 tablespoon vegetable oil 1 (20 oz) bone-in chicken thighs, skin removed 1 cup salsa 1 can black beans, drained, rinsed (15 oz) 1 cup frozen sweet corn 1 can chopped green chilis (4.5 oz) 2 teaspoons chile powder Chopped Coriander for garnish (optional) Directions:
In 10-inch nonstick pan, heat oil over medium-high heat. Add chicken thighs; cook 6 to 7 minutes, turning once, until brown. Meanwhile, in 3 1/2- to 4-quart slow cooker, stir salsa, beans, frozen corn, green chilis and chili powder until well mixed. Top with chicken thighs. Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear. Stir before serving. Serve over rice or in Taco shells and sprinkle with coriander.
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Post by Sylvia on Jul 25, 2017 5:39:30 GMT -6
Simple Slow-Cooker Salsa Chicken Serves 4
Ingredients: 1 tablespoon vegetable oil 1 (20 oz) bone-in chicken thighs, skin removed 1 cup salsa 1 can black beans, drained, rinsed (15 oz) 1 cup frozen sweet corn 1 can chopped green chilis (4.5 oz) 2 teaspoons chile powder Chopped Coriander for garnish (optional) Directions:
In 10-inch nonstick pan, heat oil over medium-high heat. Add chicken thighs; cook 6 to 7 minutes, turning once, until brown. Meanwhile, in 3 1/2- to 4-quart slow cooker, stir salsa, beans, frozen corn, green chilis and chili powder until well mixed. Top with chicken thighs. Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear. Stir before serving. Serve over rice or in Taco shells and sprinkle with coriander.
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Post by Sylvia on Jul 25, 2017 5:37:13 GMT -6
Simple Slow-Cooker Salsa Chicken Serves 4
Ingredients: 1 tablespoon vegetable oil 1 (20 oz) bone-in chicken thighs, skin removed 1 cup salsa 1 can black beans, drained, rinsed (15 oz) 1 cup frozen sweet corn 1 can chopped green chilis (4.5 oz) 2 teaspoons chile powder Chopped Coriander for garnish (optional) Directions:
In 10-inch nonstick pan, heat oil over medium-high heat. Add chicken thighs; cook 6 to 7 minutes, turning once, until brown. Meanwhile, in 3 1/2- to 4-quart slow cooker, stir salsa, beans, frozen corn, green chilis and chili powder until well mixed. Top with chicken thighs. Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear. Stir before serving. Serve over rice or in Taco shells and sprinkle with coriander.
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Post by Sylvia on Jul 25, 2017 4:52:12 GMT -6
This is a good dish to use up any left over cooked chicken. I usually have a bag of chopped cooked chicken in the freezer and take out the night before I'm going to cook it.
One-Pot Caesar Chicken Pasta 4 Servings
Ingredients:
1 carton chicken broth (32 oz) 8 oz angel hair pasta, broken in half 2 cups chopped cooked chicken 1 1/2 cups small fresh broccoli florets 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup refrigerated creamy Caesar dressing 1/4 cup shredded Parmesan cheese
Directions:
Add chicken broth, pasta, chicken, broccoli, garlic powder, salt and pepper to a pot
Heat to boiling over medium-high heat. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed.
Stir in Caesar dressing; cook 1 to 2 minutes longer or until heated through. Remove from heat; stir in Parmesan cheese. Serve with additional Parmesan cheese, if desired.
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