Sunday, August 21, 2011

Orange/Lemon/Lime Marmalade

· 3 limes
· 3 lemons

· 3 oranges Seville
· 4 1/2 cups Sugar

1. Scrub and clean the fruit. Peel the fruit as if for eating and then cut the peel into thin strips, removing any excess pith. Cut the flesh into chunks.

2. Place the peel in a preserving pan, add 2 cups of water and bring to the boil. Reduce to a gentle simmer for 30 mins.

3. Remove the pan from the heat, add the sugar and flesh of fruit and stir until sugar is dissolved. Return the pan to the heat and bring to the boil. Boil gently for 35 minutes

4.Add certo one pkg.

5. Stir well then pour into warmed sterilized jars and put into canner process for 5 minutes.

Saturday, August 20, 2011

Canning Addiction

This year I said I would not do as many preserves.

Well I guess I got carried away again. But looking at my larder I am so glad I did. Only thing left to do is my applesauce, pears and wine jelly.

I am going to try rose hip jelly this year as I always like to try something new.
click pic to enlarge

Last count was 250 jars of pure pleasure and great winter eating!

Friday, August 12, 2011



2 tablespoon butter
2 cups corn kernels (from 2 ears corn) or frozen
salt and pepper to taste
1 tablespoon butter
1/2 cup white onion (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup chopped green onions
1 jalapeno (chopped)
2 garlic cloves from garlic press
1/4 cup mayonnaise or sour cream
1/2 strong Asiago (grated)
1/4 teaspoon cayenne
1/2cup sharp cheddar (grated)

Saute- corn in butter season with salt and pepper.
And onion, peppers, garlic, jalapeno saute for about two mins.
Mix all together in a bowl add mayo, Asiago and cayenne
Put in a baking dish top with cheddar cheese @ 350for 10 to 20 mins.
Sprinkle with grated Romano before serving.

Monday, August 01, 2011

Daiquiri Kiwi Jam

Great Christmas gifts.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

* 5 kiwifruit, peeled
* 3 cups sugar
* 2/3 cup unsweetened pineapple juice
* 1/3 cup fresh lime juice
* 1 pouch (85 ml/3 ounces) liquid pectin
* Green food color, optional
* 4 Tablespoons rum

Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1000 ft.

Place snap lids in boiling water, boil 5 minutes to soften sealing compound.

In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple, and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.

Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a more lively, intensely green jam.) Stir in rum.

Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place.

Yield: 4 half-pints


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Pita Bread

Why buy these when they are so easy to make and taste so much better.


* 1 package of yeast, or quick rising yeast
* 1/2 cup warm water
* 3 cups all purpose flour
* 1 1/4 teaspoon salt
* 1 teaspoon granulated sugar
* 1 cup lukewarm water

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

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Olive Garden Salad Recipe

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Olive Garden Salad Mix Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese