Tag Archives: recipes

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.

Advertisements

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.

Home again…

30 Nov

I am on my way home from a 13-wk job in Texas. I will guarantee recipes will be done for the holidays. Thanks to the followers that have kept up with me, even though I wasn’t cooking!

20121130-133900.jpg

On the road again.

25 Aug

At the moment (yes! in the car), I am traveling across the southeast U.S. in route to a new chapter in our lives.  I have recently been hired by a hospital in the Dallas/Ft. Worth area as a contract physical therapist.  I will be living with my parents…can we say flashbacks of high school?!  My husband retires in December and we are trying to cut back on my student loans prior to that day.

Anyway, on order to not feel like a complete freeloader, I decided to bring my cookbook and cook while I’m in Texas.  However, I forgot my calendar at home…yes, the one with the ENTIRE year planned!  Instead of letting it get me bummed, I realized I had my 2nd.book under the armrest of the truck and started flipping through it…

image

It isn’t as comprehensive as the original calendar, but it will give me a good meal and side dish most weeks and a few desserts and breads.

Here’s to new opportunities!!

I Yam what I Yam

5 Apr

OK, so I really need to read and then reread recipes before completing them.  When making these muffins I read the recipe to determine what I needed, from the spice cabinet, and when I saw I was running low on cinnamon (which needed to be in the mix and on top) I knew I needed to add it to my shopping list for next week.  I did not, however, remember to add it to the top of the muffins before baking them…ARGH!

Anyway, if you remember a post of mine a few weeks back (think: Yam Molasses Cookies) you know that I was using a veggie peeler to “grate” my sweet potatoes.  This time, I just bought canned yams (in syrup).  Not only did I save cooking time, it was WAY easier to mash them up.  I also figured out one of the reasons I really don’t like the sweet tuber…they STINK!  I had a very hard time stomaching the scent of mashed yams and liken it to how I felt a few times when I was pregnant with my son and the lady next to me in choir wore too much horrid perfume.  But, I digress.

The muffins cooked well, although I am still having trouble keeping the “darker” recipes from browning too much when baking.  I also think there are some very serious issues with baking times and temperatures.  This one called for 425* for 35 minutes!  I don’t know about you, but I have never had to bake a muffin longer than 15-17 minutes at any temperature.  So, I watching these for the first 15 and they were more than done.  After taking them out, I saw the darker bottoms, but the tops were perfectly golden.  I then decided that I would cut it back to 325* the next time I make them.  I would also remember to sprinkle cinnamon and sugar on top.  The final result is mildly sweet with little spice noted.  Perhaps pumpkin pie spice would be good too.

Yam Muffins

  • 1.75 cups flour
  • 1/2 cup chopped pecans
  • 2 tsp cinnamon
  • 1/4 cup brown sugar
  • 1 TBSP baking powder
  • 1 tsp salt
  • 2 eggs beaten
  • 1.5 cups mashed yams
  • 3/4 cup milk
  • 1/4 cup margarine or butter
  • extra cinnamon and sugar for top of mixture

Combine first 6 ingredients.  Make a well in the center of mixture.  Combine eggs, yams, milk and butter.  Add to dry ingredients, stirring until just moistened (the mix is very thick).  Spoon into 18 greased muffin tins.  Sprinkle with sugar and cinnamon mixture.  Bake at 425* for 35 minutes.

You can see the extra browning on the bottom of the muffins…I just can keep them from doing that.  Suggestions?

 

Grandma’s Notes: 4/3/94- April Horton’s 9th birthday; Easter services.  Frank’s family left “hanging” clothes home.  Amber and Haley went & bought a dress.  Cheryl Horton borrow from Barbara; April from Ashley; Frank from George; all went to church.  4/19/94- LORD, LET MY WORDS BE WORDS OF COMFORT & COURAGE; NEVER WORDS TO DISCOURAGE.  LET THEM GLORIFY YOU.

Two is Too Many!

3 Jan

When I received my Grandma’s recipes, I was sent TWO copies.  Well…that’s more than I need.  So, here’s what I’ve decided…

As I go through this cookbook, I’m making notes, tips, & tricks of my own that helped me along the way.  I would LOVE to be able to pass that knowledge along to a lucky reader at the end of the year!  So, stay tuned throughout this journey and keep your eyes peeled for your opportunity to come away with a little piece of my family’s history!

A shopping we will go…

30 Dec

I think I’ve been lulled into a false sense of security.  My shopping list for week one is uncharacteristically short. However, I do only have two days of recipes to try.  The first day being New Year’s day and I’ve got two written recipes and two “note-mentioned” ones.  Of course one of the first concoctions is for a canned mixture!  I like to jump in to the pool with both feet and in the deep end!  However, once I have the canning supplies, I will really only have to replace seals and jars of those I give away.

 

Now for the list.  This is not inclusive of all recipe ingredients, but rather what I don’t already have on hand.

  • pineapple
  • mandarin oranges
  • peach pie filling
  • bananas
  • maraschino cherries
  • avocados
  • jalapeno
  • tomato
  • cilantro
  • onion
  • 3# of pears
  • lime
  • sugar (I usually have enough on hand, but this one calls for 5 cups!  Better get more)
  • Canning supplies: jars with lids and seals, jar tongs, boiling rack (maybe)

 

I bet you can guess one of the recipes…the other two are a bit more hidden.  Although I will say that one comes from the Appetizers/Beverages section; the other from the This & That section.  Here we go!