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Showing posts with label Brownies. Show all posts
Showing posts with label Brownies. Show all posts

Thursday, November 26, 2009

Peppermint Patty Brownies

1 box Betty Crocker® Gluten Free brownie mix

Butter and eggs as called for on brownie box

1/2 cup sweetened condensed milk

1 1/2 teaspoons peppermint extract

2 1/2 to 3 cups gluten free powdered sugar

1 cup Betty Crocker® Rich & Creamy chocolate frosting

1. Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.

2. In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.

3. Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows
http://www.bettycrocker.com/

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Monday, September 7, 2009


Oreo brownies / Nashville Budget Meals Examiner Elizabeth Jones
************************************************************
1 cup butter
2 1/4 cup white sugar
1 1/4 cups Hershey cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon good vanilla extract
4 large eggs
1 1/2 Cups all purpose flour
15 double stuff Oreo cookies (crushed)
2 cups milk chocolate chips

Preheat oven to 350 degrees Lightly grease pan

In sauce pan melt butter, add sugar, stir almost constantly, add cocoa and allow to combine about 1 minute (do not boil). Add salt, baking powder, and vanilla. Combine thoroughly. Transfer to mixing bowl and add eggs one at a time mixing well. Add flour, do not over mix. Fold in crushed Oreo cookies. Turn out into a 9x13 inch pan, greased or sprayed with Pam. Bake 25 to 28 minutes. Do not over bake. Brownies will be done when cake tester inserted into the center comes out dry. Immediately after taking out of oven spread milk chocolate chips over top and allow to melt. When chocolate chips are melted spread with a knife over brownies to create a frosting.
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Oreo brownies


Oreo brownies / Nashville Budget Meals Examiner Elizabeth Jones
************************************************************
1 cup butter
2 1/4 cup white sugar
1 1/4 cups Hershey cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon good vanilla extract
4 large eggs
1 1/2 Cups all purpose flour
15 double stuff Oreo cookies (crushed)
2 cups milk chocolate chips

Preheat oven to 350 degrees Lightly grease pan

In sauce pan melt butter, add sugar, stir almost constantly, add cocoa and allow to combine about 1 minute (do not boil). Add salt, baking powder, and vanilla. Combine thoroughly. Transfer to mixing bowl and add eggs one at a time mixing well. Add flour, do not over mix. Fold in crushed Oreo cookies. Turn out into a 9x13 inch pan, greased or sprayed with Pam. Bake 25 to 28 minutes. Do not over bake. Brownies will be done when cake tester inserted into the center comes out dry. Immediately after taking out of oven spread milk chocolate chips over top and allow to melt. When chocolate chips are melted spread with a knife over brownies to create a frosting

Sunday, September 6, 2009

Peanut Butter and Milk Chocolate Chip Brownie Bars


Peanut Butter and Milk Chocolate Chip Brownie Bars

6 tablespoons butter or margarine, melted
1 1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1/2 cup Reese's Peanut Butter (I used Jif-it's what was on hand)
1 cup Hershey's Milk Chocolate Chips, divided
1 cup Reese's Peanut Butter Chips, divided
3/4 teaspoon shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350 degrees. Grease 13x9x2-inch pan.

2. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt; add to egg mixture, stirring until well blended. Spread evenly in prepared pan. Bake 20 minutes.

3. Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla. Pour evenly over baked layer. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

4. Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. (I didn't wait that long!) Store loosely covered at room temperature.

Source: Hershey's Classic Recipes

PEANUT NUT BUTTER BARS


1 stick unsalted butter, softened

1 cup packed light brown sugar

1/2 cup creamy peanut butter

1 large egg, at room temperature

1 tablespoon pure vanilla flavoring

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

8 ounces white chocolate, chopped divided into two 4 oz. portions

8 ounces semisweet chocolate, chopped divided into two 4 oz. portions


1 cup chopped pecans, toasted and divided into two 1/2-cup portions

Preheat the oven to 325 degrees. Line an 8 x 8 pan with aluminum foil and butter the foil. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined. Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.

A BOUNTIFUL KITCHEN

Thursday, October 2, 2008

Double-Fudge Brownie Mix in a Jar


Double-Fudge Brownie Mix in a Jar

2 cups granulated sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all the ingredients together and store in an airtight container.

Attach this to the jar:

Double-Fudge Brownies

Makes 24

1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 x 9-inch pan.

In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition.

Add the Double-Fudge Brownie Mix and continue to beat the mixture until it is smooth.

Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

CHRISTMAS JAM


12 jams of Christmas part 1

Make several batches of jam in 4 oz jars and give as a collection of 12 jams for people on your Christmas list-

1 CERTO® Strawberry Jam
Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 8 (1-cup) jars.
4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.
ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


2 Framboise Raspberry Jam
Recipe By:
Serving Size: 4 Preparation Time :0:00
Categories: Desserts
Amount Measure Ingredient __ Preparation Method
________ ____________ ____________ _________ _________ __
ingredients:
4 1/2 cups fresh raspberries
3 cups sugar
1/4 cup framboise
Servings: makes 4 _ 1/2 pint jars Notes: The combination of the delicacy of fresh raspberries and the mellow framboise (raspberry brandy) makes a remarkable jam. Use both as a spread and as a dessert garnish.
DIRECTIONS: Place all ingredients in heavy saucepan over medium heat. Bring to a boil, stirring occasionally. When mixture comes to a boil, raise heat to high and cook, stirring constantly, for about 20 minutes. As mixture begins to thicken, watch carefully to prevent sticking. When mixture has reached a jam like consistency, immediately remove from heat. Pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6
weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1_55584_038_ 8 From: Sallie Austin


3 CERTO® Black Raspberry Jam
Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 8 (1-cup) jars
3-1/2 cups prepared fruit (buy about 2-1/2 qt. fully ripe black raspberries)
1/4 cup lemon juice
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
CRUSH black raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
ADD sugar; stir. Add butter to reducing foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) This is my #1 very favorite jam! CJ

4 CERTO® Blueberry Jam Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 9 (1-cup) jars.
4-1/2 cups prepared fruit (buy about 4 pt. fully ripe blueberries)
2 Tbsp. fresh lemon juice
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
2 pouches CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
STEM and crush blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
STIR sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


5 CERTO® Peach Jam
Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 8 (1-cup) jars.
4 cups prepared fruit (buy about 3 lb. fully ripe peaches)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PEEL and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
ADD sugar; stir. Add butter to reducing foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


6 CERTO® Raspberry-Peach Melba Jam
Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 8 (1-cup) jars.
3 cups peeled, pitted and crushed peaches about 3 lb. fully ripe peaches
3 tablespoons fresh lemon juice
7-1/4 cups sugar, measured into separate bowl
1 cup crushed red raspberries
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
CRUSH raspberries thoroughly, one layer at a time. Sieve 1/2 of the pulp to remove some seeds, if desired. Measure 1 cup prepared raspberries into separate bowl. Peel, pit and finely chop peaches. Measure 3 cups prepared peaches into sauce pot with half the sugar (3 ½ cups); mix well. Stir in lemon juice. Let sit for 20 minutes.
STIR in remaining sugar and raspberries and heat over medium low until sugar is dissolved. Add butter to reduce foaming, if desired. Increase to medium high and Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Let mixture stand for 5 minutes to cool after
removing from heat, stirring occasionally to keep fruit from floating to top of jam.

____________ _________ _________ _________ _________ _________ _

Black Cherry Jam
Recipe By: Red Fla
Serving Size: 1 Preparation Time :0:00
Categories: Condiments Low Fat
Amount Measure Ingredient __ Preparation Method
________ ____________ ____________ _________ _________ __
4 cups sugar
1 3/4 cups pectin
4 pounds sweet cherries
2 tablespoons cherry brandy
In a large pan dissolve the sugar in the apple pectin over low heat, stirring occasionally to keep the sugar from sticking. Pit the cherries. Tie several of the pits in a piece of cheesecloth and crack them with a rolling pin. Add the cheesecloth bag to the pan. Bring the syrup in the pan to a boil and add the pitted cherries. Bring the syrup back to a boil; cook the mixture rapidly for 15 minutes or until the jellying point is reached. Let it cool for 15 minutes. Discard the bag of pits. Stir in the kirsch. Ladle the jam into warm sterilized jars and seal.


8 * Exported from Mastercook *

Kiwi Daiquiri Jam
Recipe By:
Serving Size: 4 Preparation Time :0:00
Categories: Condiment Preserve
Amount Measure Ingredient __ Preparation Method
________ ____________ ____________ _________ _________ __
5 Ea kiwi fruit, peeled
3 cups sugar
1 cup unsweetened crushed pineapple
1/3 cup fresh lime juice
1 pouch 85ml/3oz liquid pectin
green food color, optional
4 tablespoons rum (or sub. fruit juice?)
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 min to sterilize jars at altitudes up to 1000 ft. Place snap lids in boiling water, boil 5 min to soften sealing compound. In a large stainless steel or enamel saucepan, mash kiwi fruit to applesauce consistency. Stir in sugar, pineapple and limejuice. 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 livelier, 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 headspace 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, and 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. TIP- watch food coloring- it gets really green fast!
­_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _



9 * Exported from Mastercook *

Mango Jam
Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories: Desserts
Amount Measure Ingredient __ Preparation Method
________ ____________ ____________ _________ _________ __
4 cups mango pulp (buy about 6 lb)
1/4 cup lemon juice
6 cups sugar
1 packet dry pectin
Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender _ try NOT to puree. In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down. Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims clean. Place lids on jars and firmly screw on rings. Process in boiling water bath for ten minutes. Makes about 6 1/2 cups. Posted by Terri St.Louis_Woltmon


10 CERTO® Dutch Apple Pie Jam
Prep Time: 45 min
Total Time: 1 min
Makes: Makes about 6 (1-cup) jars.
3-1/2 cups prepared fruit (about 1 lb. Granny Smith or other tart green apples)
1-1/2 cups water
1/2 cup raisins
1/4 cup fresh lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground allspice
4-1/2 cups granulated sugar, measured into separate bowl (See tip below.)
1 cup firmly packed light brown sugar
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PEEL and core apples. Chop finely or grind. Add water and raisins. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.
STIR sugars into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


11 Jamaica Banana Jam
1/4 cup FRESH lime juice (about one medium lime)
3 1/2 cups diced firm ripe bananas
2 1/4 cups sugar
1/2 cup water
Place limejuice in a one quart measure. Peel bananas and dice directly into limejuice. Stir with a WOODEN spoon. Keep stirring as you dice each banana into the limejuice to prevent darkening. Measure sugar and water into a wide 2 1/2 quart saucepan, and stir to dissolve sugar as you bring syrup to a boil. Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan), then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick. Stir often to prevent sticking, especially during last 10 minutes. Jam is done when a spoon
scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring. Spoon at once into hot sterilized jars and seal. Process in water bath for 10 minutes.
Makes 4 Cups.


12 Berry Christmas Jam
3 c Fresh cranberries
1 med Seedless orange, peeled and quartered
1 pkgs (10 oz) frozen sliced strawberries, slightly thawed
1/4 ts Ground cloves
1/4 ts Ground cinnamon
4 c Sugar
1/2 c Water
1 Pouch (3 oz) liquid fruit pectin

In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Pour into heat resistant jars with lids. Makes about 3 pints of jam.
Considered for 2005 but became runners up

Cranberry Ketchup Recipe
DESCRIPTION:
4 pounds cranberries
1 ½ Cups Vinegar
Wash and pick over the cranberries. Cover them with vinegar and cook
until they burst. Force through a coarse sieve.

2 pounds Brown Sugar
2 tablespoon cinnamon
1 teaspoon ground cloves
1 tsp Salt
1 tsp paprika
To the Pulp add the other ingredients, return the mixture to the heat
and simmer 30 minutes until thick. Seal in clean, hot 4 or 8 oz.
jars. Boiling water bath process for 10 minutes.
Serve as a relish with fowl or meat.

Tropical Sauce
Recipe By : n/a
Serving Size : 0 Preparation Time :0:00
Categories : Canning Fruit
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 quart strawberries -- chopped
3 ripe peeled pitted mangos -- chopped
2 kiwi fruit -- peeled, chopped
2 cups sugar
1/2 cup orange marmalade
2 tablespoons orange liqueur
2 tablespoons cherry brandy

Follow manufacturer' s directions for preparing home canning jars and two-piece vacuum caps. Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat. Simmer until sugar dissolves, stirring constantly. Remove from heat. Skim foam if necessary. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 20 minutes in a boiling-water canner. This recipe yields about 3 pints.

Spiced Pumpkin Spread

2 cups canned pumpkin
2 tsp. pumpkin pie spice
1 Tbsp. fresh lemon juice
3 1/2 cups granulated sugar, measured into separate bowl (See tip
below.)
1/2 cup firmly packed light brown sugar, measured into bowl with
granulated sugar
3/4 cup water
1 box SURE.JELL Fruit Pectin

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
MEASURE 2 cups pumpkin and spice into large bowl. Add lemon juice. Stir sugars into pumpkin. Let stand 10 minutes; stir occasionally. MIX water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Stir pectin mixture into pumpkin mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
FILL all containers quickly to within 1/2 inch of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Spread is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.

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