Tag Archives: Salt 2

Apple Pie Filling

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I wanted to share this recipe for making apple pie filling.  I have made pie filling before and canned it and was not super pleased with the results.  It seems my recipe was a little too runny and the pie didn’t set up well.  This recipe is new to me but it is definitely a keeper.  I got the recipe from the Mennonite Country Style Recipes and Kitchen-Secrets.  This is one of my all time favorite cookbooks and if you ever have to opportunity to buy it, I highly recommend it.  Anyway, here is the recipe!

9 1/2 cups water, 4 1/2 cups sugar, 1 1/2 cups cornstarch, 1 tsp. salt, 2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground allspice.  Combine in large saucepan.  Cook until thickened, stirring constantly.  Remove from heat.  Add 3 tbsp. lemon juice.  Slice apples directly into jar adding layers of syrup as you fill (otherwise there will be too many air pockets).  Leave at least 1 in. headspace.  If jars are filled too full, syrup will spew out during processing.  Tighten lids and process in boiling water bath for 25 min.  Yields approx. 7 qts.

Well, we better get busy.  Enjoy your day and God bless.

 

Homemade Ranch Dressing

Ingredients:
Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp

Procedure:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

I got this recipe from http://www.thecraftyblogstalker.com

Chicken Noodle Soup with Homemade Egg Noodles

Egg Noodles

Printed from Pennies & Pancakes

~ adapted from Better Homes and Gardens

*Makes about 1 pound of dry noodles


INGREDIENTS

2 cups all-purpose flour (plus more for rolling out the dough)

1 tsp salt

2 egg yolks, beaten

1 egg, beaten

1/3 cup water

1 tsp. vegetable oil


DIRECTIONS

In a large bowl stir together the flour and the salt. Make a well in the center of the flour mixture. In a small bowl stir together egg yolks, whole egg, water, and oil. Add egg mixture to flour mixture; mix well.

Sprinkle a kneading surface with flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.

On a lightly floured surface, roll the dough to about 1/16 inch. Let stand, uncovered, for at least 20 minutes.

Lightly dust the dough with flour. Using a pizza cutter, cut the dough into strips. The original recipe recommends 1/4 inch wide and 2-3 inches long. I cut mine larger, because that’s how we like them. How you cut them depends on how you like your noodles. They will expand when cooked.

To serve immediately, cook until tender but still firm, with no doughiness in the middle. Drain.

To store cut noodles, let them dry about 1 hour or until completely dry. I turn them over so that both sides get exposed to the air. Place dry noodles in an airtight container or ziplock bag and refrigerate for up to 3 days. Or place in a freezer bag or freezer container and freeze for up to 8 months.

Favorite Chicken Noodle Soup

Printed from Pennies & Pancakes

*Makes 6 servings (about 12 cups)

INGREDIENTS

8 cups chicken stock (or chicken broth)

1 cup cooked chicken, chopped

3 large carrots, peeled and chopped

1 large celery stalk, finely chopped

1 1/2 cups homemade egg noodles (or 2 cups store-bought)

1 dried bay leaf, crushed (opt.)

1/2 tsp. salt

1/8 tsp. pepper

 

DIRECTIONS

In a large pot, bring chicken stock, carrots, celery, crushed bay leaf, salt, and pepper to a boil over medium-high heat, then reduce heat to medium-low, cover, and let cook till carrots are softening, but still mostly firm (8-10 minutes).

Add the chicken and noodles, cover, and let cook, uncovered, until the noodles are completely cooked through (15 -20 minutes). Taste, and adjust salt and pepper if desired.

Serve immediately, or store in covered containers in the refrigerator for 2-3 days, or in the freezer 2-3 months.

Soft Molasses Cookies

1 cup butter softened, 1 1/2 cups sugar, 1/2 cup molasses, 2 eggs lightly beaten, 1/2 tsp. salt, 2 1/4 tsp. baking soda, 2 1/4 tsp ground ginger, 1 1/2 tsp. cloves, 1 1/2 tsp. cinnamon, 4 cups all purpose flour (I use whole wheat-fresh ground prairie gold) Mix all ingredients together.  Roll dough into balls.  Bake at 350 degrees for 10 min.  Sprinkle tops of cookies with sugar while still warm.

Salsa

Given to me by Judy Yoder

7 qts tomatoes-chunked, 6 garlic cloves-chopped, 5 onions-chopped, 4 green peppers-chopped, 1/2 cup hot peppers-chopped (or to taste), 2 cups vinegar, 2 tbsp salt, 2 tbsp sugar, 2 tsp oregano, 2 tsp cumin, 2 tsp cilantro.

Simmer until thick.  Process 20 min. in water bath canner.  Makes approx. 11 pints.

Sunday Morning

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It seems I have so much to share with you all.  Our church has a fellowship breakfast once a year at Smartview Park on the Blue Ridge Parkway.  Sunday was a beautiful morning for eating outside.  Saturday we were wondering if we would get to have it or not.  We had lots of fog but Sunday morning was bright and beautiful.   I took sausage gravy, biscuits, fresh churned butter, and scrambled eggs-fresh from our hens.  God is so good! 

Jess and the boys came up Saturday morning to spend the weekend.  David was at a conference  in Georgia all day Saturday.  He came to our house after the conference.  He got here about 1:00 A.M.  Jessica’s friend Leah came over on Saturday to visit with her.  Our house had lots of action-five children all together chasing after kittens.  They all had lots of fun.  We made peach ice cream Saturday evening.  It was VERY good but I am partial to peach ice cream.   I got the recipe from Allrecipes.com 

2 1/2 pounds fresh peaches – peeled, pitted and chopped

  • 1/2 cup white sugar
  • 1 pint half-and-half cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • 2 cups whole milk, or as needed
  • Mix all ingredients together and put into ice cream maker.

     

    Yesterday I made homemade tomato soup from our tomatoes.  I got this recipe from allrecipes.com  also. 

    4  cups chopped fresh tomatoes

  • 1 slice onion
  • 4 whole cloves
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons white sugar, or to taste
  • Directions

    1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
    2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

       I did do a few things different.  I used about 1/4 tsp celery salt instead of regular salt and I only used 1/2 tsp sugar.  I made enough of this to can 5 pts.  According to the Ball canning book, you process this for 20 min. on 10 lb pressure.  I ended up putting mine in the freezer as I was pushed for time. 

    Okay, one more recipe.  I told you all I had a lot to share.  That’s what happens when I don’t make a post for several days.  Anyway, today I made a peach simple syrup.  I had a few peaches left and wondered what I could do with them.  Something easy.  I cut the peaches into chunks. Enough to make l cup chopped peaches.  I then brought to a boil 1 cup sugar and 1 cup water.  Pour the boiling water over the peaches and let sit.  I let mine sit all day.    Strain the mixture and you have a great tasting peach simple syrup.  Then I put about 3 tbsp. peach simple syrup into an 8 oz glass.  I then added ice and sparkling water.  I would have used club soda but I was out of it.  I got this idea from http://theblessedhearth.blogspot.com/.  She did something similar with ginger.  I think I might even try mixing the peach and the ginger syrup together.  I might try adding this to tea as I really like peach tea.  Well, I’ve bored you all enough with all these recipes.  Enjoy your day and God bless.

    Little Okie

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    Here’s a picture of the little kitten the girls have decided to give lots of love to.  He is the runt of the liter.  His mother is one of the wild cats that stay here but he is anything but wild.  He is definitely a people kitty.  He loves being where we are and will come running when they call his name.  His mother’s name is Mexico so they decided to call him Oklahoma-Okie for short.  We have been feeding him special food hoping he will catch up to his brothers and sisters. 

    I have a whole chicken in the crock pot for supper.  I tried a new recipe that I found online.  This is the first time I’ve tried it so I’ll have to let you know if we like it but it smells delicious.  I think I have mentioned before I want to try out new crock pot recipes more this summer.  Hopefully, it will mean easier for me and less heat in the kitchen.  Along with the chicken we will be having stir fry veggies-fresh from our garden.  Squash, zucchini, green onions and peas.  YUM!!  The recipe is as follows. 

    Directions:

     

    1.  In a small bowl, combine the spices.
    2.  Remove any giblets from chicken and clean chicken.
    3.  Rub spice mixture onto the chicken.
    4.  When ready to cook, put chopped onion in bottom of crock pot.
    5.  Add chicken. No liquid is needed, the chicken will make it’s own juices.
    6.  Cook on low 4-8 hours.

    Today is a beautiful day here in Floyd.  Temperature is about 72 degrees right now.  We have a strong breeze and the sun is shining.  We got a little rain last night which our plants really appreciated.  I have clothes to hang on the line.  My girls are doing school on the front porch.  My Hubby is at work and our supper is cooking in the crockpot.  God is SO good.  I am indeed a truly blessed woman. 

    Enjoy your day and God bless.

    Our Big Surprise

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    Remember a while back I said we were working on a big surprise.  Well, here they are.  We have baby chicks!!!!!  Aren’t they sooo cute?   The girls and I are so excited.  Hubby is a little more reserved but we know he’ll come around.   Our friends, the Horns, gave us the red ones.  The others came from Tractor Supply.   We got them Saturday.  They spent the weekend inside as it was extremely cold here.  We moved them out to their coop yesterday.   We pulled a quilt down over the roost and put a light inside so they stayed nice and warm.   I will be posting more pictures all along to let you all know of their progress.

    It is a little warmer here today.  At least no snow or ice.  Hopefully, we will be able to hang clothes outside to dry.   Today is supposed to be our warmest day of the week.  Colder with rain for the remainder.  Oh well, this is the last week of March.  In April, things start warming up more.  We will be doing school as usual today, with breaks to go check on the chicks.  The girls have already been out once this morning.  They want them to be used to them and not be afraid. 

    I made a new recipe yesterday for pumpkin muffins.  They turned out pretty good.  The recipe I used is:

    Original Recipe Yield 1 dozen muffins

     

    Ingredients

    • 2 cups whole wheat flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon salt
    • 2 teaspoons pumpkin pie spice
    • 2/3 cup brown sugar, firmly packed
    • 1/3 cup white sugar
    • 1/4 cup canola oil
    • 1/2 cup applesauce
    • 1/2 cup canned pumpkin
    • 1/3 cup buttermilk
    • 2 eggs, slightly beaten
    • 1/4 cup golden raisins (optional)
    • 1/4 cup chopped pecans (optional)

    Directions

    1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
    2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
    3. Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

    Footnotes

    • Cook’s Tip
    • If you don’t have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using in the recipe.

    I got this recipe from www.allrecipes.com It is definitely worth making again (in my opinion).  Enjoy your day and God bless.

    Soft Molasses Cookies

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    The girls and I made molasses cookies today.  They are one of my favorites.  I thought I would share the recipe I use:

    1 cup butter- softened, 1 1/4 cup sugar, 1/2 cup molasses, 2 eggs-slightly beaten, 1/4 tsp salt, 2 1/4 tsp. baking soda, 2 1/4 tsp. ground ginger, 1 1/4 tsp. ground cloves, 4 cups flour (I use 3 cups whole wheat and 1 cup unbleached all purpose)  Combine all ingredients and drop by spoon onto cookie sheet.  Bake at 350 degrees for 10 min.  Sprinkle tops with sugar.

    These cookies always make me think of fall, however it has been pretty warm here today, upper 80’s.  The night temperature though has been cooling down nicely.  It was mid 50’s this morning, nice sleeping weather. 

    Enjoy your day and God bless.