Jul

29

Lemon Poppy Seed Cookies

July 29, 2008 | 11 Comments

Ingredients:
* ¼ cup lemon juice
* 3 ½ - 4 tsp. grated lemon zest (2 or 3 lemons) divided
* 2 cubes butter
* 2 cups flour
* 1 tsp. baking powder
* ½ tsp. salt
* 1 ½ cups sugar, divided
* 1 large egg
* 2 tsp. vanilla
* 1 T. poppy seeds, plus more for sprinkling

Directions:
1. Preheat oven to 375 degrees fahrenheit
2. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half.
3. Add 1 cube (½ cup) butter; stir until melted.
4. Whisk together flour, baking powder and salt.
5. Cream 1 cube (½ cup) butter and 1 cup sugar on medium speed.
6. Mix in egg and lemon butter.
7. Mix until pale, about 3 minutes.
8. Mix in vanilla and 2 tsp. lemon zest.
9. Mix in flour mixture and 1 T. poppy seeds.
10. Stir together remaining ½ cup sugar and 1 ½ tsp. lemon zest.
11. Roll spoonfuls of dough into 1¼ inch balls and roll them in sugar mixture.
12. Place 2 inches apart on baking sheets.
13. Press each with the flat end of a glass dipped in sugar mixture until ¼ inch thick.
14. Sprinkle with poppy seeds.
15. Bake until just browned around bottom edges, 8-10 minutes.
16. Transfer to wire racks. Cool completely.

This recipe makes about 30 cookies.  The cookies can be stored in an airtight container for up to a week.
I have never used the exact amount of zest. I figure a little extra just makes them a little better.

Jul

29

Jalapeno Pepper Jelly

July 29, 2008 | 11 Comments

This recipe makes about 2 quarts.  8oz jars are the perfect size to use, especially if you are giving the jelly as a gift.
I usually double this recipe, which makes about 15 - 8oz jars.

You need to make sure that all of your lids, caps & rings are sterilized before you start the recipe.

Ingredients:
* 2 cups green bell peppers (about 2 large)
* 1 can (3.5 oz) whole jalapenos**
* 1 1/2 Cups White Vinegar
* 6 Cups Sugar
* Liquid Certo (6 fl oz) DO NOT use any other type of pectin.  Only Liquid Certo will work.
* Green food coloring

Supplies:
* Canning Jars
* Canning Rings & Lids
* Canning Wax (if sealing jars with paraffin wax)
* If using the Boiling Water Bath Method for sealing the jars, see http://tagskitchen.com/2008/07/29/canning-boiling-  water-bath-method/ for instructions and supplies.

Directions:
1. Wash and remove seeds from bell peppers & jalapenos
2. Mix the bell & jalapeno peppers and about « of the vinegar in a food processor and blend well
3. Put the pepper/vinegar mixture in a large heavy pot (stock pot, or Dutch oven pot)
4. Add the rest of the vinegar & the sugar to the pepper/vinegar mixture
5. Bring to boil, and BOIL 1 MINUTE, stirring constantly
6. Remove from heat and cool slightly (about 5 minutes)
7. Boil for 2 more minutes, and add both pectin pouches
8. Add a few drops of green food coloring
9. Pour into jars
10. Seal with paraffin*

Notes:
* Be sure to stay with the jelly while it’s boiling.  It can boil over and make a huge mess.
* * You can seal the jars with paraffin, or can them using a Boiling Water Bath canning method.
I prefer to do the boiling water bath because it creates a more steril seal.
* Make sure you use only Liquid Certo pectin!
* **You can roast your own jalapenos if you want.  I typically don’t roast them because there isn’t much of a difference in flavor, and the canned ones are much easier.
* **When selecting canned jalapenos, do not get the ones that have carrots & other veggies in the can.
It is best that you use the canned jalapenos that are not canned in vinegar, but if you can’t find them, go ahead and use the ones in vinegar.
Just make sure that you wash the jalapenos prior to using them.
* Use gloves when handling the jalapenos.
The jalapenos oils can irritate your skin and can cause a lot of pain and discomfort.

Serving Ideas:
* Pour over 8oz of cream cheese and serve with a variety of crackers
* This makes a great gift for the holidays

Jul

29

Canning: Boiling Water Bath Method

July 29, 2008 | 5 Comments

This method of canning should only be used for high acidic foods, such as fruits, tomatoes, jellies, jams, relishes & preserves.   When canning relishes & pickles, you will need to add vinegar in order to make the canning environment high in acid, even when the ingredients like green peppers, are normally low in acid.  This is the method that the USDA recommends for canning.

       Canning Supplies:

  • Canning Lids & Rings
  • Canning Kettle with rack (water bath canner)
  • Jar Lifter
  • Clean Towels
  • Tea Kettle
  • Canning Jars

Canning Supply Notes:

  • A Water bath canner is a large pot that has a rack that sets down into the pot.  The rack allows you to lift and raise the jars into & out of the canner easily.  It also allows water to flow under the jars.  Your canner should be deep enough to allow for 1 inch of boiling water to flow over the tops of the jars.
  • A jar lifter makes lifting the jars much easier to handle.  It allows you to grip the hot jars without having to touch them.
  • Keep your tea kettle with boiling water at all times.  Add the water to your canning kettle if the water gets below 1 inch above the jars.
  • Spread these towels on the counter to avoid jar breakage because of setting hot jars on cold counters

 Canning with the Boiling Water Bath Method:

  1. Fill the canner about half way full with water.  Preheat water to 180°F for hot packed foods, and 140°F for raw-packed foods (the lower temperature reduces jar breakage).
  2. Place filled jars with lids & rings, with in canner rack and then lower into water.  The canning rack should hook onto the sides of the canning pot for easy lifting and lowering.
  3. Add boiling water so that it reaches 1 inch above the lids, and then bring to a vigorous boil
  4. Start timing when the water starts boiling hard.  Place lid on canner & set your timer.
  5. Lower the heat slowly so that the canner continues to boil gently.  If it stops boiling, then bring it back up to boiling and start timing again.
  6. Add boiling water (from the tea kettle) as needed, in order to keep the water levels up.  When the time is up, remove the canner from the heat, and remove the lid.
  7. Using the jar lifter, remove the jars and place on the towels on the counter to cool.
  8. Cool the jars at room temperature for 12-24 hours.  DO NOT TOUCH THE LIDS!

 Testing the Seal:

Allow the processed food in the canning jars to sit at room temperature for 12-24 hours.  Make sure that all of the jars have sealed properly by testing the seal.  When the jars have cooled for 12-24 hours, remove the ring and press the middle of the lid.  The lid should not pop up, or spring back when you remove your finger. 

 If the lid does spring back, the jar didn’t seal properly.  You can reprocess the jars that didn’t seal properly by using a clean jar, with a new lid.  Make sure that you reprocess within 24 hours.  You may also store the unsealed jar in the refrigerator and use within several days.

 Altitude Adjustment Chart:

Boil jams for 10 minutes and jellies for 5 minutes. Make sure that you adjust processing time according to Altitude Chart. Remove jars and place upright on a towel to cool completely. After jars are cool, test the seals. Let jars stand at room temperature 24 hours (or time indicated on recipe). 

 


Altitude Chart
At altitude above 1,000 feet, increase processing time as indicated.

Altitude (Feet)

Increase Processing Time

1,001 – 3,000

5 minutes

3,001 – 6,000

10 minutes

6,001 – 8,000

15 minutes

8,001 – 10,000

20 minutes

Jul

22

DIANE’S FILLERUP’S CRANBERRY SALAD

July 22, 2008 | 6 Comments


1 can of jellied cranberry sauce        

1 cup Whipped cream

5 - 6 bananas slices

1 sleeve salted soda crackers, crushed

 

Arrange above ingredients in layers. This is good!

Jul

22

PEAR AND BLUE CHEESE WALNUT SALAD

July 22, 2008 | 3 Comments


 

3 med. Pears

2 Oz. Blue cheese, crumbled (1/2 c.)

2 Tbs. Lemon juice

Mixed salad greens

1 recipe of candied walnuts or pecans

1 recipe of pear-nectar vinaigrette

 

Halve and core pears. Thinly slice pears; brush with lemon juice to prevent browning. (This may be done up to 1 hr. ahead). To arrange salads, line plates with salad greens. Fan pear slices atop each serving. Sprinkle with some crumbled cheese and candied walnuts or pecans. Use only 3/4 c. pear-nectar vinaigrette to drizzle over all. Reserve the rest of another use. This makes 8 side dish size servings.

 

Candied walnuts or pecans

1 Cup Nuts

 

1/2 Cup Sugar

2 Tbsp Butter


 

 Line a baking sheet with foil. Butter the foil. Set aside. In a heavy 10 inch skillet, combine nuts, sugar and butter. Cook over med. High heat, shaking skillet occasionally till sugar is golden brown, stirring occasionally. Remove from heat. Pour onto prepared baking sheet. Cool completely. Break into clusters. Makes about 10 oz.

 

Pear-nectar vinaigrette

1/3 Cup White Wine Vinegar

 

1/3 Cup Salad Oil

1/3 Cup Pear Nectar

1 tsp Dijon Mustard

1/4 tsp Salt

1/8 tsp Pepper

In a screw top jar combine all ingredients. Cover and shake well. You can store in refrigerator for up to 1 week. Shake before serving. This recipe makes about 1 cup. (I blend a few canned pears in blender)

Jul

22

PURPLE PASSION SALAD

July 22, 2008 | 2 Comments