Spring Blossoms

Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts

Sunday, September 6, 2009

Maple Pecan Pumpkin Pie


Maple Pecan Pumpkin Pie
**
Pie Pastry for one 9 inch pie

Filling:
**
2 large eggs

2 cups (15 ounce can) pumpkin

1 cup whipping (heavy) cream

¼ cup maple syrup

1 tablespoon rum (or bourbon or brandy) or 2 teaspoons pure vanilla extract

¼ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon salt

Topping:
**
1 tablespoon unsalted butter, melted

3 tablespoons firmly packed light brown sugar

3 tablespoons maple syrup

¼ teaspoon ground cinnamon

1 cup pecan halves

Directions:

1.Preheat oven to 425 degrees F. Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.

Filling: 2.In a large bowl, beat the eggs until frothy. Add pumpkin, whipping cream, maple syrup, rum or vanilla, sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.

Bake:
3.Partially bake for 40 minutes.

Topping: 4.In a small bowl, combine melted butter, brown sugar, maple syrup, and cinnamon; stir to mix. Add pecan halves, stir to mix. Gently arrange pecan topping over the top of the pie.
Hint: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.


5.Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a knife inserted near the center comes out clean. Remove from oven. Cool on a wire rack before cutting and serving. Cover and refrigerate within 2 hours.

Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.

TheBakingPan.com

Saturday, December 6, 2008

Cinnamon Fudge

3 cups granulated sugar
¾ cup butter
2/3 cup evaporated milk
10 ounces cinnamon chips
7 ounces marshmallow creme
2 tsp vanilla extract

1 Line a 9x13-inch pan with foil; coat with cooking spray.

2 In a heavy bottom 3 quart sauce pan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, stirring constantly.

3 Boil for 5 minutes, stirring all the time- if using a candy thermometer- let it get up to at least 234 degrees. Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla; beat until blended.

4 Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares.

Yield: About 32 pieces
http://desertculinary.blogspot.com

CHOCOLATE FUDGE


White Chocolate Fudge
Posted by: Kim

Holidays are just around the corner and these little treats will satisfy anyone with a sweet tooth. They make great gifts too.

2 cups sugar
1 cup evaporated milk
1/2 cup butter
8 ounces white chocolate, chopped
1 cup tiny marshmallows
1 tsp vanilla
1/2 cup flaked coconut
1/2 cup chopped unblanched almonds, toasted
1. Line an 8x8x2 inch baking pan with foil. Extend foil over edges of pan. Butter the foil and set aside.

2. Butter sides of a heavy 3 -quart saucepan. Combine the sugar, evaporated milk, and butter in the saucepan. Cook and stir until mixture boils. Clip a candy thermometer to the side of the pan and cook until thermometer registers 234 F ( ~ 15 min). Stir frequently. Remove from heat.

3. Add chopped white chocolate, marshmellows, and vanilla; beat until melted. Quickly stir in coconut and chopped almonds. Pout into prepared pan. Score into squares while warm.

4. When fudge is firm, use foil to lift it out of the pan. Cut into squares. Store tightly covered.

Wednesday, November 5, 2008

HOLIDAY CRANBERRY SALAD


CRANBERRY SALAD

1 lb. cranberries
1 sm. orange
2 c. sugar
1 pkg. lemon Jello
1 pt. hot water
1 c. nuts
1 c. marshmallows
1 c. celery
1 c. apple
1 c. crushed pineapple

Bring the cranberries and orange; add sugar. Mix and let stand
overnight. Dissolve Jello in water and when half set, add to first
mixture and add nuts, marshmallows (cut in pieces), celery, apple, and
pineapple. Pour in mold and chill.
ISTMAS CRANBERRY SALAD

Old-Fashioned Chocolate Pie


Old-Fashioned Chocolate Pie
Taste of Home -

Ingredients:
1 cup sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
Pinch salt
2-1/4 cups water
1 tablespoon butter
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped cream and chocolate sprinkles
Directions:
In a large saucepan, combine the sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla.
Pour into pastry shell. Refrigerate for 2-3 hours before serving. Garnish with whipped cream and chocolate sprinkles. Yield: 6-8 servings.

Deep-Dish Pumpkin Pie


Deep-Dish Pumpkin Pie

Ingredients
1 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup cold butter or margarine, cut into small pieces
1 cup chopped nuts
1 (15-ounce) can pumpkin (2 cups)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
Instructions
Preheat oven to 350°F. In medium bowl, combine flour and sugars; cut in butter until crumbly. Stir in nuts. Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of greased 12x7-inch baking dish.
In large bowl, combine pumpkin, EAGLE BRAND®, eggs, cinnamon, allspice and salt; mix well. Pour into prepared dish. Top with reserved crumb mixture. Bake 55 minutes or until golden. Cool. Serve with ice cream if desired. Store leftover covered in refrigerator.

Brussels Sprouts with Apples


Brussels Sprouts with Apples
Southern Living

2 1/4 pounds fresh brussels sprouts, halved
3 tablespoons fresh lemon juice
2 teaspoons salt, divided
1/4 cup butter or margarine, divided
1 medium onion, diced
1/4 cup apple juice
1 large Red Delicious apple, diced
1 garlic clove, minced
1 teaspoon sugar
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup golden raisins
2 teaspoons grated lemon rind
1/2 teaspoon freshly ground pepper
1/8 teaspoon grated nutmeg


Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.

Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.

Yield: 6 to 8 servings

Zippy Cranberry Appetizer
From Taste of Home

INGREDIENTS
1/2 cup sugar

1/2 cup packed brown sugar

1 cup water

1 package (12 ounces) fresh or frozen cranberries

1 to 3 tablespoons prepared horseradish

1 tablespoon Dijon mustard

1 package (8 ounces) cream cheese, softened

Assorted crackers

DIRECTIONS
In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool.
Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture. Yield: 2-1/2 cups.

Friday, October 3, 2008

DECADENT CHOCOLATE FUDGE CAKE


DECADENT CHOCOLATE FUDGE CAKE

1 cup butter or margarine, softened

1 ½ cups sugar

4 eggs

½ t. baking soda

1 cup buttermilk

2 ½ cups all purpose flour

1 ½ cups semisweet chocolate mini-morsels, divided

2 (4 oz) bars sweet baking chocolate, melted and cooled

1/3 cup chocolate syrup

2 t. vanilla extract

4 oz white chocolate, chopped

2 T. plus 2 t. shortening, divided

Chocolate and white chocolate leaves (optional

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition

Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. Do not overbeat

Spoon batter into a heavily greased and floured 10 inch Bundt pan. Bake at 300 for 1 hour and 25-35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely

Combine 4 oz chopped white chocolate and 2 T. shortening in tope of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining ½ cup mini-morsels and 2 t. shortening in small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves

Thursday, October 2, 2008

APPLE PIE IN A JAR



APPLE PIE IN A JAR

INGREDIENTS (Nutrition)
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples

DIRECTIONS
Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year

Almond Joy Brownie Mix or Cupcake in Jar


Almond Joy Brownies Mix in a Jar

2 1/4 cups granulated sugar
1/2 cup cocoa powder (wipe jar after this layer)
1 1/4 cups flaked coconut, sprinkled with 1 teaspoon
almond extract and tossed to blend
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 teaspoon baking powder
and 1 teaspoon salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach the following instructions on a gift tag:

Almond Joy Brownies or Cup Cakes

Makes 2 dozen
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add:

3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
4 eggs, slightly beaten

Mix until completely blended. Spread batter in a sprayed 9 x 13-inch baking pan. Bake at 350 degrees F for 30 minutes.

Cool completely in pan, then cut into 2-inch squares.

Butterscotch Oatmeal Cookies In A Jar


Butterscotch Oatmeal Cookies

1/2 cup butterscotch chips
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

Instructions for layering ingredients:

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar

Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.

Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Make a gift card to attach as follows: "Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until cookies are light golden brown.
Makes 2-1/2 dozen cookies

Substitute almond extract for vanilla in cookies containing almonds.

"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8x8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set

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.

Monday, September 29, 2008

Apple Pecan Bread Pudding


Apple Pecan Bread Pudding

1 cup Pecans -- coarsely chop
3 Eggs
8 slices Raisin bread -- diced
2 cups Half & Half or milk
2 medium Apples, green
1/4 cup Bourbon or brandy
1 cup Sugar
1/4 cup Butter or margarine -- melted
1 teaspoon Cinnamon
Vanilla ice cream (opt.)
1/2 teaspoon Nutmeg

Preheat oven to 350ºF. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples. Pour egg mixture over bread.

Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

Friday, July 11, 2008

Bourbon Balls

2 cups vanilla wafer crumbs
2 cups chopped pecans or walnuts
2 cups sifted powdered sugar
1/4 cup cocoa
1/4 cup light corn syrup
1/3 cup bourbon
sifted powdered sugar

Combine first 4 ingredients in a large bowl, and stir well. Combine
corn syrup and bourbon; stir into crumb mixture, and shape into 1-
inch balls.

Roll each ball in powdered sugar. Store in an airtight container.
Reroll in powdered sugar before serving, if desired.
4 dozen

PEANUT BUTTER BALLS

PEANUT BUTTER BALLS
>
> 1 cup light corn syrup
> 1 cup sugar
> 1 cup peanut butter
> 6 cups corn flakes
>
> Bring corn syrup and sugar to a boil, stirring constantly. Boil for
> ONLY 3 minutes (any longer the balls will be hard).
>
> Remove from heat. Stir in peanut butter. Pour over corn flakes and
> mix. Wait a few minutes, then roll into balls.

Thursday, February 21, 2008

Butterscotch Haystacks


Fun holiday goodies...fun to make and delicious, too!

1 can Chow Mein noodles
1 12-oz. pkg. butterscotch morsels
1 cup salted peanuts
Medium microwave safe bowl
Waxed paper Cookie sheet
Directions

In medium microwave dish, melt butterscotch chips. It is best to heat for 30 seconds, then stir, repeating this process until morsels are completely melted. Stir in peanuts. Gently fold in noodles until coated with butterscotch. Drop by spoonful onto waxed paper cookie sheet. Flash chill in freezer while you prepare the next cookie sheet. Hint: have a cup of water handy to dip "pushing" finger into between spoonfuls.

Sunday, February 10, 2008

Christmas Eve Mice


24 double-stuffed Oreo cookies
1 cup (6 oz.) semisweet chocolate chips
2 tsp. shortening
24 red maraschino cherries with stems, well drained
24 milk chocolate kisses
48 sliced almonds
1 small tube of green icing gel
1 small tube of red icing gel
---------------------
Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. (Or munch on them while you make this recipe!) In the microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place onto the cream filling of the cookie, with cherry stem extending beyond cookie edge. For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature. Yield: 2 dozen.

Thursday, December 20, 2007

Christmas Crunch

2 lbs white chocolate
1 cups creamy peanut butter
4 cups cheerios
2 cups miniature marshmallows
2 cups peanuts

Melt chocolate. Add peanut butter. Add Cheerios, marshmallows
and peanuts. Drop on wax paper lined cookie sheet.
www.abbys-kitchen.com

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