Monday, November 23, 2009
This is absolutley the easiest Jelly you will ever make and the greatest things is everyone will think you spent hours slaving away over a hot stove stirring until your arms were ready to fall off. Infact it's so very easy that when someone requests your recipe you will be embarressed to give it to them; but we all love to share our recipes and besides I've never trusted a cook that didn't like to share.
7 cups unsweetened bottled apple juice
1 package (1-3/4 ounces) powdered fruit pectin
2 teaspoons butter
1 cup red-hot candies
9 cups sugar
Place the apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Yield: about 13 half-pints.
(Click on pictuer to enlarge)
4 large seedless oranges
8 cups sugar
Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
Friday, November 13, 2009
Since I've just joined I didn't have enough time to whip anything up so I thought I would invite you to one of my favorite places. The "JustBaked Bakery" at Topsial Beach...They have the most delicous freshed baked treats; and as my mom likes to remind me when you don't have the time, you take the time to run to the Bakery. I especaially love the Chocolate Croissants. (Click on images to enlarge)
Thursday, November 12, 2009
Granny's Olde Fashion Tea Cakes
1 3/4 cup granulated sugar
1 cup butter or shortening
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Pure vanilla Extract
Cream together sugar and butter or shortening. Add eggs, one at a time. Beat well. Gradually add flour, baking soda and salt, then add vanilla extract. Knead dough and roll it out on floured surface very thin. Cut with biscuit cutter or glass tumbler. Bake in 325 degree oven for 8 to 10 minutes. Makes 5 dozen
Lucious Lemon Squares
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4 eggs 2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Wednesday, November 4, 2009
Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350°F for 25 minutes. Cupcakes will turn out moist and delicious.
Buttermilk or milk may be substituted for water. Melted butter may be substituted for oil.
Cream butter and sugar. Add eggs one at a time. Stir in vanilla, in a separate bowl combine all dry ingredients and then combine with butter mixture.
Preheat oven to 350 degrees and bake 18 - 24 minutes.
Yields 12 Cupcakes
Brownie Caramel Walnut Pie
1 (9 inch) unbaked pie shell1/2 cup chopped walnuts (or pecans)
20 caramels unwrapped
1 14oz can sweetened condensed milk
1 egg beaten
1 Tablespoon margarine melted
1 (6ounce) package chocolate chips (1 cup), melted
Preheat oven to 325 degrees.
Preheat oven to 325 degrees. Sprinkle nuts into pie shell. In small saucepan, over low heat, melt caramels with 2/3 cup sweetened condensed milk. Spoon over walnuts. In mixing bowl, combine egg, margarine and remaining milk; mix well. Stir in chips. Pour chocolate mixture over caramel layer. Bake 35 minutes or until center is set. Cool. Serve warm or chilled. Refrigerate leftovers. Whipped topping is optional.