Tag Archives: pear

Thank you, thankyouverymuch

26 Sep

I tried to type that in my best Elvis accent.

 

I finally got off my keister and made the canned goods I planned to make!  My two recipes yielded 4 jars of Pickled Squash and 5 of Pear Honey.  If you remember, the pear honey made it into the county fair back in 2012 and sold for $70.  Not Texas State Fair worthy, mind you, but a start for someone who had only been canning/preserving for less than a month!

Anyway, it’s been one of the most popular amongst my friends and was a natural choice when deciding what I wanted to give away as thank you gifts.  The second choice seemed the least time-intensive of most of the pickle recipes and I had yet to conquer the pickle realm.

 

And so, I give you…my goods!

photo(5)Yeah, I know, not the best photo…but it will have to do.  The squash was surprisingly easy to make and I did it first since it took the longest.  You can find the pear honey post here.  I’ll share the pickles recipe because I think canning/preserving is a lost art (though there are many who still do it) and it it easy to do.  You need no special canning equipment other than pots and pans!

 

Pickled Squash

  • 8 Cups sliced squash (think pickle chips)
  • 2 TBSP salt
  • 3 cups vinegar
  • 2 cups sugar
  • 2 cups chopped onion
  • 3 bell peppers (green or red give the best colors)
  • 2 tsp mustard seed

Sprinkle squash with salt and let stand one hour.  Except for the squash, mix everything else and bring to a boil.  Drain water off squash; add to boiling liquid.  Bring to boil again and cook an additional minute.  Then put in jars and seal.  Yield: 5 pints.

Grandma’s Notes: 10/1/99- 52 degrees at 8:45; walked to Lance’s driveway and back.  The four-o’clocks are so pretty since the rain.  10/3/99- Zach came; visited and talked about some of his future plans.  Crocheted, read, and picked up pecans.  I BRING MY LIFE TO YOU LORD BECAUSE I KNOW WHATEVER IS WRONG IN IT, YOU CAN FIX IT, AND I WILL BE WHOLE AGAIN.

 

I just realized that the above journal entries are almost right back where I needed them for the time of year.  I guess I planned that just right.

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Mincemeat Cake

9 Dec

So, it felt great to get back to the store to shop today.  I never thought I would enjoy shopping, but I did.  I went with my list and made sure I re-upped my staples (sugar, flour, eggs, milk, chocolate chips, etc.)  What I didn’t do was take my cookbook with me to make sure I had all the random ingredients for specific recipes.  Needless to say, I had a small panic attack was able to calmly decide what to make when I realized I didn’t have any enchilada sauce, tortillas, or powdered sugar (not the same recipes).

So, I went back to the pantry and looked at what I had available: fig preserves, pear mincemeat from this post, and other various pantry staples.   I remembered a recipe, back in May, that called for mincemeat.  That would have to do.  I also had all the other ingredients.

I was excited to be able to use a preserved item that I preserved myself.  I even had to use a knife to unseal the lid, it was THAT well-sealed!  I remember having to do that when opening my grandmother’s preserves and jams.  I guess I did it right?!  And when I added it to the mix, i had to taste the concoction (since it had been January since I made it)…umm…YUM!

Anyway, the cake is fairly simple and the mincemeat could easily be substituted with other fruit preserves.  I think fig would probably work well. *note: I have not tried it with other preserves or jams, so I can not attest to the consistency of a cake made with them.

This cake was a fairly wet mix and I had a hunch that the baking time would need to be increased.  I was right.  I tested the center of the cake at the end of the stated time and needed to increase the time 5 minutes TWICE.  I also used a ceramic corningware dish.  It calls for a 13x9x2 pan with no specificity of the kind, but I’m sure it was supposed to be an actual metal pan.  However, the result was DELISH!

Enjoy!

Mincemeat Cake

  • 1.5 cups sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 cup homemade mincemeat (I used pear mincemeat)
  • 1 cup milk, or buttermilk
  • 1 tsp soda
  • 2 cups flour
  • pinch of salt

Beat together sugar, butter, and eggs.  Add mincemeat.  Mix soda in milk; add  to creamed mixture alternately with flour and salt.  Pour into 13x9x2 pan.  Bake at 375* for about 20 minutes (test center to determine done-ness).  Top with recipe below

Topping

  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 TBSP grated orange peel
  • 2 TBSP orange juice
  • 1.3 cup coconut (or nuts) I used 1/6 coconut & 1/6 pecan
  • 2 TBSP softened butter

Mix together all ingredients and pour on top of warm cake.  Broil in oven until top of cake is bubbly

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Grandma’s Notes: 5/27/95- Lance and Marcus came; Marcus plowed the garden.  6/4/95- Church service was good.  When we think about it, how terrible life would be without love.  Barry Monroe was at church with Haley.  Went home and finished book.  I think I’ll read it again.  Started reading; then to bed.

Pear Honey

31 Dec

Let me just say how awesome the trips to the stores were today!  Knowing that I was embarking on unmarked territory in the Horton-Miller kitchen was the coolest feeling ever.  I even looked forward to driving to the south end of the county in order to get canning jars.  No, Walmart doesn’t have them (they are seasonal here), Hobby Lobby is a solid 45 minutes away, and I enjoy going to Ace Hardware.  In fact, I had not been to one since moving from Texas!

So…about the shopping…When I picked out my Ball jars, I knew that many of the future recipes call for quart sized ones.  So, that’s what I got today.  Although, in retrospect, I should have opted for the pint or jam/jelly jars to spread this recipe out farther.  No biggie.  You live and you learn.  As for the produce and other ingredients, I chose to get them at Publix because of the variety and freshness.

Pretty, huh?  As the process progressed, the concoction became a beautiful amber-honey color.  From left to right you see the raw ingredients, pears and pineapple with lime zest, sugar added, & on the heat

Oh, and as a side note, to the novice canners of the world: I made the mistake of sterilizing my jars in the dishwasher and not timing the cooking and drying very well.  So, I had to call for reinforcements to come get the jars out, just as they were going into the “dry” cycle of the dishwasher.  No biggie though, hubby grabbed the jars and put them on the counter (on a towel) and I poured, very carefully, the hot liquid into a 4-cup Measuring cup and then into the jars.

I ended up with 2 1/2 quarts of THIS:

I’m thinking about finding a recipe for some good, old-fashioned biscuits to pour this over…perhaps some vanilla bean ice cream instead.  All I know is that come January 1st (the date of the recipe)…someone is going to have something yummy in their tummy!  Stay tuned for the accompanying recipe for New Year’s Day!