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Recipes, Recipes, Recipes
MemberOctober 24, 2022 at 3:15 am
What a treat! Thank you for sharing!
MemberNovember 1, 2022 at 9:07 pm
I have TONS of good recipes … in my opinion and in the opinion of everyone I feed 😉 I’ll share this recipe though since it’s seasonal … I have a video for it, but I’ll also paste the recipe here.
The recipe. Put the following ingredients into a pressure cooker pot … or just simmer it all on the stove. I used the pressure cooker to speed up the first part of the process / break things down a lot faster.
6 pounds of cored pears or apples. I do not bother peeling. And that 6lbs is AFTER they’ve been cored.
1c sucanat (you may not have that … if you do not, just use brown sugar)
1/2c filtered water (need something in the bottom of the pressure cooker to get it going)
Pressure cook on high for 15 minutes. Natural release for 10 minutes (or longer if you are busy).
Carefully pour the contents into a large stock pot. I had a total of 16lbs cored pears, so my 12 quart heavy bottom stock pot was perfect … it’s nice to have room for the mixture to splash up without getting all over the stove. A grease screen is also helpful for the bigger bubbles that happen later in the process.
Use a stick / immersion blender to get everything blended up smoothly. You may also do this part right in the pressure cooker pot before pouring into the larger stockpot. If you do not have a stick blender, either mash thoroughly [in this case, remove the skins at the beginning] or batch process in a blender [in this case id allow it to cool some first].
AND THEN ADD 1c pure maple syrup per 6lbs. Deliciousness.
Now you just simmer for a long time on low and stir as often as needed to where it does not burn to the bottom. 12-24 hours or so. I ‘parked’ my stockpot in the oven over night (no heat), took it back out in the morning, and put it back to simmer on the stove top. What you are looking for is a nice thick mass of yumminess. The ‘plate test’ or whatever it’s called is helpful, too, if you are not familiar with making apple / pear butter. Spoon out a blob of apple / pear butter onto a plate … if liquid forms around the edges it’s not ready. If it all stays a blob and no liquid forms around the edges, it’s ready.
Adjust seasonings to suit your preference.
1/4″ head space, hot jars, hot pear butter. Water bath can according to your elevation. I’m above 1,000ft, so I do 10m for half pints or pints and 15m for quarts. Under 1,000ft – knock off 5 minutes from each of those times. Over 6,000ft, add 5 minutes to each of those times. Not sure? Here’s a free version of my most-used canning book: National Center for Home Food Preservation
Enjoy! [Side note: my 16lbs of pears filled 24 half pints]
MemberNovember 26, 2022 at 10:11 pm
I take leftover turkey or chicken and make a white sauce with onions. Melt in some cheddar cheese. Put that in a 13×9 baking dish. Make a batch of biscuit dough and roll it our like you would for cinnamon rolls. Spread leftover cranberry sauce on it, then roll up and slice. Place that on the meat mixture and bake. We are having this tomorrow, will try to remember to snap a photo to share.
MemberDecember 17, 2022 at 2:04 am
Hamburger Noodle Casserole
1 Lb Hamburger
1 Can Diced Tomatoes with green Chilies
1 Can Cream of Mushroom Soup
1 1/2 C. Water
1 t. salt
Velveeta Cheese, sliced
1 Bag Curly Noodles
Brown Hamburger, drain.
Add tomatoes, soup and salt and water. Mix together.
Put Noodles in a glass baking dish
Pour mixture over noodles.
Bake at 350 degrees for 1 ½ hours. Add more water if needed. Last 10 minutes add cheese and let it melt.
MemberDecember 17, 2022 at 2:07 am
Peanut Butter Oatmeal Bars
2 C. Sugar ½ C. Milk
1 stick marg or butter
Put in saucepan and set aside
1 ½ C. Marshmallow Cream
1 ½ C. Smooth Peanut Butter
1 t. vanilla
cream together in a bowl. Set aside
2 C. raw quick cook oatmeal
Cook sugar, milk and butter over med heat until it forms a soft ball when dropped in cold water.
Add oatmeal while still bubbling, stir well.
Add peanut butter mixture. Beat fast.
Pour into butter or greased pan. Cool
Cut into squares.
- This reply was modified 11 months, 2 weeks ago by RuesMountainHome-Reta.
MemberDecember 17, 2022 at 2:10 am
2 C. sugar
1 C. Oil
1 t. cinnamon
1 t. soda
1 t. vanilla
1 t. salt
½ t. baking powdered
3 c. Flour
Mix together all ingredients. 300 strokes by hand. Pour into greased 13 x 9 pan. Bake 325 degrees for one hour.
MemberDecember 17, 2022 at 3:50 am
I’ve never heard of this but I’m certainly going to try it.
MemberDecember 18, 2022 at 3:55 am
Me too! Sounds yummy!
MemberDecember 17, 2022 at 3:33 pm
The soda is baking soda, just in case anyone does not know. It will not let me edit it.
MemberDecember 17, 2022 at 8:16 pm
How much zucchini? I didn’t see it on the list of ingredients.
MemberDecember 17, 2022 at 9:54 pm
2 cups shredded. I don’t know where it went. I copied it from my file and poof.
MemberDecember 17, 2022 at 9:56 pm
Thanks! It sounds good.
MemberDecember 17, 2022 at 2:12 am
melt ¾ stick of marg in a 9 x 13 pan
1 C. Sugar
1 C. Milk
1 C. Flour
2 t. baking powder
1 t. vanilla
1/4 t. salt
Pour in pan. Add a can of any fruit or pie filling, juice too.
Bake at 350 degrees for 35 minutes.
MemberDecember 17, 2022 at 2:15 am
½ C. Mayo
1 T. Parsley
3 C. Crab Meat
1 t. Dry Mustard
¼ t. Cayenne or
1 C. Seasoned Bread Crumbs Red Pepper
Mix together all ingredients except bread crumbs. Make patties. Bread on both sides with crumbs. Put in a pan and put a little melted butter on top. Broil for 5 minutes. Turn over, Broil for another 5 minutes. Or bake on 350 degrees for 30 minutes
MemberDecember 17, 2022 at 2:17 am
1 Lb Sausage
6 dashes pepper
½ t. Sage
2 C. Cornbread
1 t. salt
½ Large Onion diced
½ t celery seed
½ C. Turkey broth
Mix all together. Put in 9x 13 pan and bake on 350 degrees for 45 minutes or until brown or stuff the turkey.
MemberDecember 17, 2022 at 2:25 am
¾ C. Self Rising Flour
1 t. Salt
1 T. Sugar
1 ½ C. Corn meal self rising (white)
4 T. Butter melted
1 `1/2 C. Milk
Mix together. Pour into well greased pan or cast iron
skillet. Bake at 425 degrees for 30 minutes or until done.
MemberDecember 17, 2022 at 4:09 am
We should add these to the cookbook thread.
MemberDecember 17, 2022 at 3:05 pm
I will do that, thanks.
MemberFebruary 3, 2023 at 11:29 pm
This one I just made last weekend keeper for sure
1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature but around 100°F (38°C) is great)
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
1/4 cup (4 Tablespoons; 60g) unsalted butter, divided
1 teaspoon salt
1 Tablespoon brown sugar
3 and 3/4 – 4 cups (469-500g) all-purpose flour (spoon & leveled), plus more for work surface
coarse sea salt for sprinkling
Baking Soda Bath
1/2 cup (120g) baking soda
9 cups (2,160ml) water
- Whisk yeast and warm water together. Allow to sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter (reserve the rest for step 6). Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon or dough hook attached to stand mixer until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
- Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. (At this point, it dough can be frozen. See freezing instructions below.) Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (Tip: I preheat my oven to 200°F (93°C), turn it off, place the dough inside and shut the oven. This is the warm environment.
- Once risen, punch dough down to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 1/3 cup sections. You should have about 12. Shape into balls.
- Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats OR line a 9×13 baking pan (I use a baking pan.) Set aside.
- Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzel rolls into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel roll out of the water and allow as much of the excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
- Melt the remaining butter. Lightly brush each roll with melted butter and sprinkle with coarse sea salt.
- Bake for 22-26 minutes or until a deep golden brown on all sides.
- Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).
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