Tag Archives: pears

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.

Gotta Get Movin’

9 Sep

Just a quick post as time seems to have quickly flown since we found out we are going to be welcoming our second child in just under 8 weeks (give or take)!  My plan is to make a few of my recipes as “thank you” gifts for upcoming showers and gatherings.

If you want to know what I’m planning on making, there are two recipes I have in mind:
1) Pear Honey and
2) Pickled Squash (a new one for me!)


The pear honey, you may recall, didn’t win at the county fair in 2012, but it did sell for $70 in the 4H auction.  Not too bad for a rookie!  I’m looking forward to making the pickles too.  I’ve not yet ventured into the “pickling” realm, but the recipe isn’t too difficult looking.


I hope to post some pictures and entries as I make these things.  It should be within the next week or two.

Pound It

14 Mar

OK, so this has to be one of the best Spring Breaks ever!  A couple days ago I got word that my pear honey (pictures below) sold for $55 at the fair.  The way it works is this: for the baked and canned goods, you make two of everything.  One is judged/tasted then put on display and the other is auctioned afterwards.  The auction money goes to help defray the costs that the 4H kids pay when they sell their livestock.  This year the auction raised over $3000!

By the way…I entered this into the “Jams and Jellies” category.  Which was the ONLY ONE that had any entries!  I could have easily put this into the fruits and been the only entry.  Next year I will DEFINITELY enter into all the categories: fruit, jams/jellies, pickles, and vegetables!


Back to the recipe at hand: Fruit Preserve Pound Cake.  This one calls for 1 cup of mashed up fruit preserves.  Since I have not made any yet, I had to purchase some (gasp).  I got pear preserves, which is one of my favorites that grandma made.  I altered the recipe slightly, also, by switching margarine for Crisco.  I just couldn’t bring myself to use an entire cup of shortening.  I hope you enjoy this as much as I did and as much as the rest of the family did.  It was gone within the first day of everyone being here for Spring Break!


Fruit Preserve Pound Cake

  • 1 cup shortening (for the love of your arteries, use margarine or butter)
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 tsp butter flavoring
  • 1/4 tsp almond extract
  • 2.5 cups flour (sifted with 1/2 tsp salt, 1/2 tsp soda, 1 tsp cinnamon, 1/2 tsp nutmeg. 1/2 tsp allspice)
  • 1 cup buttermilk
  • 1 cup mashed up fruit preserves
  • 1 cup chopped pecans

Cream margarine and sugar.  Add eggs, one at a time, mixing well.  Add vanilla, butter flavoring, and almond extract.  Mix well.  Sift flour, salt, soda, cinnamon, nutmeg, and allspice.  Add alternately with buttermilk.  Fold in preserves and pecans, blending well.  Pour into a greased stem tube pan.  Bake at 350* for 1 hour and 15 minutes or until toothpick comes out clean.  Remove cake from pan and spread icing over entire cake. (icing recipe below).  Note: any preserves can be used; should be mashed for a moist cake.


  • 1 stick margarine
  • 1 cup sugar
  • 1/2 tsp of soda
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1/2 tsp orange extract

Combine all ingredients in a medium saucepan and bring slowly to a boil.  Let boil 5 minutes.  Remove and apply to cake.


Fruit Preserve Pound Cake

So…surprise!  I just read this recipe through (to type it, of course) and saw that there was supposed to be an icing for this!  I am SO bummed I didn’t realize it before.  But, let’s just say that no one complained of the cake needing anything additional…Yet, I can’t help but think how much MORE yummy this could have been with the icing!  I think this might be something I also submit for the fair next year!

Also, I did not have nutmeg so I added extra cinnamon.  I only had vanilla so I added extra of that.  THEN, I didn’t (eh…don’t) have a stem tube pan.  So, I used a regular loaf pan and a set of stoneware mini loaves.  The mini loaves baked in a little over 30 minutes and the larger one took a good bit longer.  They both turned out really well though and were SO moist and yummy!


Grandma’s Notes: 3/10-11/95-Picked up limbs and sticks; went to school’s play put on by the drama club.  Zach was one of the actors.  Later Zach brought Anthony to deliver candy that I had bought.  He has his driver’s license now.  THANK YOU LORD FOR A MIND WITH WHICH TO THINK.  HELP ME TO RISE ABOVE THE ORDINARY.



Jesus is Born…Pass the Hog’s Head!

12 Jan

OK, so a hog’s head doesn’t really say, “Merry Christmas.”  Just go with it for a bit.  In searching through this cookbook and recording which recipes would present themselves on which days, I ran across a Journal entry for December 25, 1999.  I know today is not the 25th of December.

Let me tell you how these days are working.  Most recipes have some sort of journal entry with a dated narrative attached to them.  So, to decide which order to cook and prepare these things, I started writing down the titles on their corresponding journal dates.  Naturally this takes a bit of time, but it’s a lot more rewarding and motivating than just going through the cookbook from beginning to end.  It also keeps the variety fairly thorough.  Other wise I would be making all the appetizers first, then the entrees, sides, etc.

Back to Christmas.  When I reaches this entry, I paused when I went to write the title on my December calendar page :“Mincemeat.” I did a little digging and found a this information from Wiki-land: “The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. Meat was also a term for food in general, not only animal flesh.” So when you see a mincemeat pie at the local grocer, it is most likely one with candied fruits, distilled vinegars or spirits, and the like.

My grandmother’s recipe is NOT so forgiving.  The first ingredient: meat of one hog head.  I want to be as authentic and true to Grandma as possible.  I draw the line at swine head meat though.  However, the recipe for the 10th and 12th of this month proved to be more promising: Pear Mincemeat.  And since I always see mincemeat and pie used together, I assumed as much.  Then found that it is just a recipe for the filling, to be canned, with included instructions on how to make it into pie, if desired.

This evening proved to be one of the MOST AMAZING assaults on my sense of smell…ever!  Cinnamon, cloves, allspice, orange, apple…made my house smell like Yankee Candle Company on crack.  Man, it was nice.  It also simmered for TWO HOURS.  So the lingering effect on my mood are still here! I even had a sweet little kitchen helper this evening!

I LOVE pears!

To the recipe…this one called for grated pears.  Since I only own a cheese grater (which will not grate fruit, no matter how hard you try), I decided to just cut/slice/pummel the fruit with various sizes of cutlery.  In the end, this provided more texture and what I would consider a heartier mixture.  I also left the skin on the pears for texture and for the added fiber.  This cooked down nicely and I’m glad I did so!

Pears & Raisins

Sugar added

All ingredients, simmer begin!

Two hours later!

I ended up with 4 pints of mix and am already trying to figure out when I want to make more.  I’m looking forward to trying it as a pie…perhaps when the weather stays cooler for a while.

Still warm

Notes from Grandma: 1/10/2000 (my 20th birthday, by the way)- Lance and I went to AARP tonight, large crowd.  After a singing group, Sandy Anderson spoke, asking for volunteers to help in school.  1/12/2000- Mailed letter volunteering to read with or to children at school.  LORD, I PRAY FOR OUR YOUNG CHRISTIANS.  HELP THEM BE STRONG IN THEIR FAITH AND BE ACCEPTED BY THE OTHER STUDENTS.