I have a new favorite recipe. Seriously yummy.
Honey Whole Wheat Muffins
2 1/4 cups whole wheat flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks butter
1 cup sugar
1/2 cup honey
2 tsp vanilla
3 large eggs
1 cup soymilk
Preheat oven to 350 degrees F. Butter and flour muffin tins or just use muffin cups.
Mix flour, baking powder and salt together in a small bowl and set aside.
Use electric stand mixer to whip butter, sugar and honey on medium speed until light and fluffy, about 3-4 minutes. Add vanilla. Add eggs one at a time, beating for about one minute after each addition. Add the dry mixture and soymilk in three additions, beginning and ending with the dry ingredients. Transfer the batter to prepared pans. Bake for 20-25 minutes.
Monday, September 21, 2009
Sunday, September 20, 2009
Canning Cupboard
From left: Spicy Corn Relish, Zucchini Vegetable Strips, Mixed Pickles, Bread & Butter Pickles, Kosher Dill Slices, Kosher Dill Spears, Fermented Pickles, BBQ Sauce, Pickled Garlic, Plum Jam, Peach Almond Conserve, Plum Conserve, Raw Pack Plums
Canning Recipes
Peach & Almond Conserve
(Based on a recipe for Plum & Hazelnut Conserve just substituting fruit & nuts)
2 lbs Peaches, peeled, pitted and chopped
2 lbs sugar
.5 lb sliced almonds
Layer peaches and sugar in a nonreactive pot. Let sit for at least 2 hours. Cook over low to medium heat, slowly bringing to a boil. Make sure that all of the sugar is dissolved. Boil for ~15 minutes. (When we made this, we cooked a pot full of it for at least 4 hours.) Check for gelling. Place in sterilized jars and process for 10 minutes.
Bread & Butter Zucchini Pickles
4 lbs zucchini, sliced (can use mix of zucchini & yellow squash)
1 lb onion, sliced
1/4 c pickling salt
2 1/4 c cider vinegar
1 1/4 c sugar
1 T mustard seeds
1 t ground tumeric
Toss vegetables with the salt. Let stand until softened. Drain the vegetables well. Boil vinegar, sugar & spices. Add vegetables and bring slowly to a boil. Simmer for 5-7 minutes. Place vegetables and liquid into pint jars leaving 1/2 inch headroom. Process for 10 minutes. Allow to sit for a couple of weeks before opening.
Spicy Corn Relish
12 ears of corn
3 Ancho or Chipotle chiles, rehydrated, seeded and chopped
1 3/4 c honey
2 T pickling salt
1 T mustard seed
1/4 t turmeric
2 3/4 c cider vinegar
1/2 c water
2 c onion, chopped
1 1/2 c celery, chopped
1 c sweet red peppers, chopped
Par-boil corn until bright yellow. Cut kernels off.
Combine honey, salt, mustard seed, turmeric, vinegar, and water. Bring to a boil. Boil until honey and salt are dissolved. Add corn, onion, celery & sweet peppers. Bring to a boil, stir often until onions and celery are tender. Approximately 30 minutes. Add chiles and stir. Place in pint jars and process for 15 minutes.
Zucchini Vegetable Strips
1 lb zucchini
1 lb carrots
1/2 lb leeks
1 T kosher salt
2 c vinegar
1/2 c water
1/2 c honey
4 T fresh herbs, chopped
1/2 t peppercorns, crushed
Julienne zucchini, carrots & leeks. Toss with salt. Let stand until softened. Drain and rinse. Mix vinegar, honey, herbs & pepper in saucepan. Bring to a boil until honey is completely dissolved. Place vegetables into sterilized jars. Pour herbed liquid over vegetables leaving 1/2 inch headspace. Process half-pints 15 minutes, full pints 20 minutes.
Barbecue Sauce
2 T canola oil
2 onions, chopped
3 garlic cloves, minced
6 large tomatoes torn into chunks (removing core)
1 c dark beer or red wine
3 T honey
1 T worcestershire sauce
4 T vinegar
1 t mustard
1 t green peppercorns, crushed
1/2 t salt
1 T hot sauce
1 T molasses
Saute onion & garlic until translucent. Add tomatoes, beer/wine, honey, worcestershire, vinegar, mustard, peppercorns & salt. Bring to boil and boil for 30 minutes (or a few hours!) until thickened. Puree until smooth. Add hot sauce and molasses to taste. Return to a boil until sauce reaches desired thickness. Place in sterilized jars and process for 20 minutes. Yield ~3 cups.
Tomato Bruschetta
9 c chopped tomatoes (cored) or cherry tomatoes
6 garlic cloves, minced
6 shallots, minced
1 c fresh basil cut into ribbons
1/4 c fresh oregano
3 T white vinegar
2 T balsamic vinegar
1.5 t pickling salt
1/2 t peppercorns, crushed
Combine all ingredients except balsamic vinegar and let rest for 15 minutes. Heat on high for 5 minutes. Remove solid ingredients and set aside. Reduce juices by half. Add balsamic vinegar and pour over solid ingredients. Place in sterilized pint jars leaving 1/2 inch headspace. Process for 20 minutes.
(Based on a recipe for Plum & Hazelnut Conserve just substituting fruit & nuts)
2 lbs Peaches, peeled, pitted and chopped
2 lbs sugar
.5 lb sliced almonds
Layer peaches and sugar in a nonreactive pot. Let sit for at least 2 hours. Cook over low to medium heat, slowly bringing to a boil. Make sure that all of the sugar is dissolved. Boil for ~15 minutes. (When we made this, we cooked a pot full of it for at least 4 hours.) Check for gelling. Place in sterilized jars and process for 10 minutes.
Bread & Butter Zucchini Pickles
4 lbs zucchini, sliced (can use mix of zucchini & yellow squash)
1 lb onion, sliced
1/4 c pickling salt
2 1/4 c cider vinegar
1 1/4 c sugar
1 T mustard seeds
1 t ground tumeric
Toss vegetables with the salt. Let stand until softened. Drain the vegetables well. Boil vinegar, sugar & spices. Add vegetables and bring slowly to a boil. Simmer for 5-7 minutes. Place vegetables and liquid into pint jars leaving 1/2 inch headroom. Process for 10 minutes. Allow to sit for a couple of weeks before opening.
Spicy Corn Relish
12 ears of corn
3 Ancho or Chipotle chiles, rehydrated, seeded and chopped
1 3/4 c honey
2 T pickling salt
1 T mustard seed
1/4 t turmeric
2 3/4 c cider vinegar
1/2 c water
2 c onion, chopped
1 1/2 c celery, chopped
1 c sweet red peppers, chopped
Par-boil corn until bright yellow. Cut kernels off.
Combine honey, salt, mustard seed, turmeric, vinegar, and water. Bring to a boil. Boil until honey and salt are dissolved. Add corn, onion, celery & sweet peppers. Bring to a boil, stir often until onions and celery are tender. Approximately 30 minutes. Add chiles and stir. Place in pint jars and process for 15 minutes.
Zucchini Vegetable Strips
1 lb zucchini
1 lb carrots
1/2 lb leeks
1 T kosher salt
2 c vinegar
1/2 c water
1/2 c honey
4 T fresh herbs, chopped
1/2 t peppercorns, crushed
Julienne zucchini, carrots & leeks. Toss with salt. Let stand until softened. Drain and rinse. Mix vinegar, honey, herbs & pepper in saucepan. Bring to a boil until honey is completely dissolved. Place vegetables into sterilized jars. Pour herbed liquid over vegetables leaving 1/2 inch headspace. Process half-pints 15 minutes, full pints 20 minutes.
Barbecue Sauce
2 T canola oil
2 onions, chopped
3 garlic cloves, minced
6 large tomatoes torn into chunks (removing core)
1 c dark beer or red wine
3 T honey
1 T worcestershire sauce
4 T vinegar
1 t mustard
1 t green peppercorns, crushed
1/2 t salt
1 T hot sauce
1 T molasses
Saute onion & garlic until translucent. Add tomatoes, beer/wine, honey, worcestershire, vinegar, mustard, peppercorns & salt. Bring to boil and boil for 30 minutes (or a few hours!) until thickened. Puree until smooth. Add hot sauce and molasses to taste. Return to a boil until sauce reaches desired thickness. Place in sterilized jars and process for 20 minutes. Yield ~3 cups.
Tomato Bruschetta
9 c chopped tomatoes (cored) or cherry tomatoes
6 garlic cloves, minced
6 shallots, minced
1 c fresh basil cut into ribbons
1/4 c fresh oregano
3 T white vinegar
2 T balsamic vinegar
1.5 t pickling salt
1/2 t peppercorns, crushed
Combine all ingredients except balsamic vinegar and let rest for 15 minutes. Heat on high for 5 minutes. Remove solid ingredients and set aside. Reduce juices by half. Add balsamic vinegar and pour over solid ingredients. Place in sterilized pint jars leaving 1/2 inch headspace. Process for 20 minutes.
Canning Recipes
Spiced Peaches
1.5 cups dry white wine
1.5 cups water
9 T sugar
6 quarter size pieces fresh ginger, crushed
1 pod of cardamom, crushed
6 peaches, peeled, and sliced
1 tabled Vitamin C
Combine wine, water, sugar, ginger, cardamom and vitamin C. Simmer until the sugar is dissolved and syrup reaches desired spiciness. Remove cardamom pod (if you leave it in jars it will create a soapy taste). Place sliced peaches in 1/2 pint jars, pack loosely. Pour syrup over peaches leaving 1/2 inch headroom. Process for 10 minutes. (Can put raw ginger in jars with peaches instead of simmering it in syrup.)
Spicy Pickled Carrots
2 lbs carrots
1 quart white vinegar
1/2 cup water
2 T sugar or honey
2 T mustard seeds
1 T pickling salt
Fresh hot peppers
Garlic (optional)
Slice carrots into quarters. Cut peppers into rings Combine vinegar, sweetener, mustard seeds, and salt. Bring to a simmer until sugar and salt are dissolved. Place carrots, peppers (and garlic) into pint jars. Cover with vinegar mixture and process for 10 minutes.
Dill Pickles
3 lbs pickling cucumbers, cut into spears
2 quarts vinegar (white...can use cider)
1.5 cups pickling salt
Fresh dill (dillweed or dill seedheads)
Garlic cloves
Small fresh hot peppers
Scrub cucumbers and trim the ends off. Slice into quarters. Place 1-3 cloves of garlic, hot peppers, and dill in pint jars. Pack cucumber spears in tightly. Combine vinegar and salt and bring to simmer. Pour vinegar mixture over cucumbers leaving 1/2 inch headroom. Process for 10 minutes.
Mixed Pickles
Mix leftover chopped bits of carrots & cucumbers, with chunks of garlic, dill, hot peppers, and cracked peppercorns. Fill jars. Cover with pickle or spicy carrot brines from above recipes. Process 10 minutes.
Chunky Tomato Sauce
6 lbs tomatoes, chopped
1 c onion, chopped
2 cloves garlic, minced
4 T basil, chopped
1/2 c red wine
1 t sugar
1/2 t peppercorns, crushed
1/2 t pickling salt
2 T vinegar (red wine or balsamic)
Place all ingredients except vinegar in saucepan. Bring slowly to a boil. Lower to a simmer and cook, stirring occasionally, until soft (at least 30 minutes but the longer the better...we cooked ours in a full pot for ~4 hours). Stir in vinegar. Place in jars leaving 1/2 inch head room. Process for 35 minutes in pint jars, 40 minutes for quarts (verify this time...we actually only processed for 25 minutes in pint jars).
1.5 cups dry white wine
1.5 cups water
9 T sugar
6 quarter size pieces fresh ginger, crushed
1 pod of cardamom, crushed
6 peaches, peeled, and sliced
1 tabled Vitamin C
Combine wine, water, sugar, ginger, cardamom and vitamin C. Simmer until the sugar is dissolved and syrup reaches desired spiciness. Remove cardamom pod (if you leave it in jars it will create a soapy taste). Place sliced peaches in 1/2 pint jars, pack loosely. Pour syrup over peaches leaving 1/2 inch headroom. Process for 10 minutes. (Can put raw ginger in jars with peaches instead of simmering it in syrup.)
Spicy Pickled Carrots
2 lbs carrots
1 quart white vinegar
1/2 cup water
2 T sugar or honey
2 T mustard seeds
1 T pickling salt
Fresh hot peppers
Garlic (optional)
Slice carrots into quarters. Cut peppers into rings Combine vinegar, sweetener, mustard seeds, and salt. Bring to a simmer until sugar and salt are dissolved. Place carrots, peppers (and garlic) into pint jars. Cover with vinegar mixture and process for 10 minutes.
Dill Pickles
3 lbs pickling cucumbers, cut into spears
2 quarts vinegar (white...can use cider)
1.5 cups pickling salt
Fresh dill (dillweed or dill seedheads)
Garlic cloves
Small fresh hot peppers
Scrub cucumbers and trim the ends off. Slice into quarters. Place 1-3 cloves of garlic, hot peppers, and dill in pint jars. Pack cucumber spears in tightly. Combine vinegar and salt and bring to simmer. Pour vinegar mixture over cucumbers leaving 1/2 inch headroom. Process for 10 minutes.
Mixed Pickles
Mix leftover chopped bits of carrots & cucumbers, with chunks of garlic, dill, hot peppers, and cracked peppercorns. Fill jars. Cover with pickle or spicy carrot brines from above recipes. Process 10 minutes.
Chunky Tomato Sauce
6 lbs tomatoes, chopped
1 c onion, chopped
2 cloves garlic, minced
4 T basil, chopped
1/2 c red wine
1 t sugar
1/2 t peppercorns, crushed
1/2 t pickling salt
2 T vinegar (red wine or balsamic)
Place all ingredients except vinegar in saucepan. Bring slowly to a boil. Lower to a simmer and cook, stirring occasionally, until soft (at least 30 minutes but the longer the better...we cooked ours in a full pot for ~4 hours). Stir in vinegar. Place in jars leaving 1/2 inch head room. Process for 35 minutes in pint jars, 40 minutes for quarts (verify this time...we actually only processed for 25 minutes in pint jars).
Saturday, September 5, 2009
Fermented Pickles
My house smells like pickles. My farm delivered an extra 10 lbs of pickling cucumbers on a Wednesday afternoon so I decided my best option was to set up a fermenting spot for them. Bought a huge punchbowl at Goodwill and set them up on the counter. They have to stay between 70-75 degrees and my basement is too cool for that unfortunately.
I'm only a week and a half into the fermenting process. It should take 2-3 weeks. And then I'll can them...though I'm out of jars at this point!
I'm only a week and a half into the fermenting process. It should take 2-3 weeks. And then I'll can them...though I'm out of jars at this point!
Plums
It's been a weekend of free stuff. it started with free woodchips. we filled up the back of the car with 4 trash bins and made 3 trips to pick them up a few blocks from our house. take that weeds!
Then my neighbor told me to come take as many plums from his tree as i could handle. i took two big bowls full and planned to make plum jam and conserve. well...two big bowls of plums goes a lot farther than i expected so i ended up with 6 jars of raw pack plums too!
I think they are Italian plums. They're quite delicious.
Plum Conserve Recipe (c/o http://elise.com/recipes/archives/005260plum_conserve.php
Ingredients
* 7 cups seeded, chopped tart plums (about 3 pounds)
* 4 cups sugar
* 1 navel orange, thinly sliced, including rind
* 1 lemon, thinly sliced, including rind, seeds removed
* 3 1/2 cups raisins
* 1 cup chopped walnuts
1 Prepare jars for canning in any of the following ways. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
2 Put plums, sugar, orange, lemon, and raisins into a large 6 or 8-quart pan. Heat until boiling. Gently boil for 20 to 25 minutes, stirring frequently, or until the mixture starts to thicken slightly. Stir in walnuts.
3 Carefully ladle the conserve into the jars, one at a time, leaving 1/4 inch head space at the top of the jars for a vacuum seal. Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a jar ring. Work quickly. Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.
Makes 5-6 pints.
My before:
And after:
Plum Jam
10 cups plums
7 cups sugar
juice of 2 lemons
Combine all in large stockpot. Cook over medium-low heat stirring often. Bring to boil, reduce heat and simmer 30-35 minutes until it thickens. Ladle into sterilized pint jars and process in boiling water bath for 15 minutes.
Then my neighbor told me to come take as many plums from his tree as i could handle. i took two big bowls full and planned to make plum jam and conserve. well...two big bowls of plums goes a lot farther than i expected so i ended up with 6 jars of raw pack plums too!
I think they are Italian plums. They're quite delicious.
Plum Conserve Recipe (c/o http://elise.com/recipes/archives/005260plum_conserve.php
Ingredients
* 7 cups seeded, chopped tart plums (about 3 pounds)
* 4 cups sugar
* 1 navel orange, thinly sliced, including rind
* 1 lemon, thinly sliced, including rind, seeds removed
* 3 1/2 cups raisins
* 1 cup chopped walnuts
1 Prepare jars for canning in any of the following ways. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
2 Put plums, sugar, orange, lemon, and raisins into a large 6 or 8-quart pan. Heat until boiling. Gently boil for 20 to 25 minutes, stirring frequently, or until the mixture starts to thicken slightly. Stir in walnuts.
3 Carefully ladle the conserve into the jars, one at a time, leaving 1/4 inch head space at the top of the jars for a vacuum seal. Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a jar ring. Work quickly. Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.
Makes 5-6 pints.
My before:
And after:
Plum Jam
10 cups plums
7 cups sugar
juice of 2 lemons
Combine all in large stockpot. Cook over medium-low heat stirring often. Bring to boil, reduce heat and simmer 30-35 minutes until it thickens. Ladle into sterilized pint jars and process in boiling water bath for 15 minutes.
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