Bourbon Sauce
Bourbon Sauce
Bourbon Sauce
This is an ice cream sauce that MUST ripen for two weeks before using. It makes an excellent gift.
1 cup brown sugar, firmly packed
1 cup water
1 cup granulated sugar
1 cup strawberry preserves
Juice of 1 lemon and grated peel
Sections of orange and grated peel
1 cup nuts
1/2 cup bourbon
Boil water and sugar until it spins a thread when dropped from a spoon. Use the 2 sugars in this mixture. Add other ingredients, put into sealed container and store in refrigerator.
Those who wish to sing always find a song. — Swedish Proverb
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Canning and Preserving | Comments Offtexas cornbread mix in a jar
texas cornbread mix in a jar
Texas Cornbread Mix in a Jar
12 wide-mouth pint (2-cup) canning jars with lids and rings
1/2 yard print cotton fabric
6 yards craft ribbon (for jars)
For 1 jar
1 cup yellow cornmeal
1 cup sifted flour
1/4 cup granulated sugar
1/2 teaspoon salt
4 teaspoons baking powder
For 12 jars
12 cups yellow cornmeal
12 cups sifted flour
3 cups granulated sugar
3 tablespoons salt
16 tablespoons baking powder
In a large bowl, thoroughly mix all dry ingredients.
To package in jars: Wash, rinse and thoroughly dry canning jars, lids and bands.
Pre-mix ingredients thoroughly before filling wide-mouth pint canning jars with 2 cups each of the finished mix. Layering ingredients for this recipe will require larger jars.
Place two cups Texas cornbread mix in each wide-mouth pint canning jar.
Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon.
Attach the following instructions on a gift tag:
1 container (2 cups) Texas Cornbread Mix
1 egg
1 cup milk
1/4 cup soft shortening (Crisco)
Preheat oven to 425 degrees F. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.
Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT!
Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.
We are immortal until our work on earth is done. — George Whitefield
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Canning and Preserving | Comments Offbeefy mexican casserole mix in a jar
beefy mexican casserole mix in a jar
Beefy Mexican Casserole Mix in a Jar
1 (1.61 ounce) package regular or non-fat brown gravy mix
3 tablespoons taco seasoning mix
2 tablespoons dried minced onion
2 tablespoons dried celery flakes
2 tablespoons beef bouillon granules
1 tablespoon dried parsley flakes
3 to 3 1/4 cups wagon wheel pasta
Pour gravy mix into wide-mouth quart jar.
In small bowl, stir together taco seasoning mix, celery flakes, bouillon granules and parsley flakes. Pour into jar to make second layer. Add pasta. Close with lid. Attach gift tag and decorate jar as desired.
Tip for filling jar: Use a funnel to pour the dry ingredients into the bottom of the jar.
Use the following instructions for the gift tag:
Beefy Mexican Casserole
Cook and stir 1 pound ground beef in skillet until done; drain and set aside.
Empty contents of jar into 13 x 9-inch baking pan that has been coated with cooking spray. Add 3 1/2 cups water; stir to combine. Stir in 1 cup chunky salsa, 1 (16 ounce) can Mexican corn (drained) and the cooked beef. Cover tightly with aluminum foil. Bake at 375 degrees F for 60 to 70 minutes or until pasta is tender. Remove foil; sprinkle 1 cup shredded Cheddar cheese over top. Cover loosely and let stand until cheese melts.
Makes 8 servings.
You cannot make a man by standing a sheep on its hind legs. But by standing a flock of sheep in that position you can make a crowd of men. — Max Beerbohm
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Canning and Preserving | Comments OffApple Orchard Barbecue Sauce
Apple Orchard Barbecue Sauce
Apple Orchard Barbecue Sauce
1 medium onion, grated or finely chopped
4 cups pressed apple cider (not pasteurized apple juice)
1/2 cup cider vinegar
1/2 cup firmly packed dark brown sugar
1 tablespoon whole mustard seed
1 teaspoon celery salt or celery seed
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
2 (12 ounce) bottles chili sauce
Hot pepper sauce, to taste (optional)
Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until sauce is thickened and volume is halved. Pour hot sauce into two 1-pint sterilized jars. Seal with 2-piece sterilized lids. Water-bath process for 10 minutes. Remove with tongs. Cool. Decorate with Baster Brush Wrap.
Baster Brush Wrap
1 (12-inch) length 1/4-inch wide
red grosgrain ribbon
1 small baster brush
Center gingham squares on jar lid. Slip rubber band over fabric, gathering in around the rim of jar. Tightly tie ribbon around jar lid. Tie ribbon streamers in bow around handle of basting brush. Remove rubber bands.
Set your expectations high find men and women whose integrity and values you respect get their agreement on a course of action and give them your ultimate trust. — John Fellows Akers
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Apricot and Almond Chutney
Apricot and Almond Chutney
Apricot and Almond Chutney
1 cup cider vinegar
1 cup granulated sugar
12 apricots
2 red bell peppers
2 onions
1 garlic clove
1 orange
1 lemon
1/2 cup sliced candied ginger
1 teaspoon salt
1/2 cup raisins
1/2 cup whole blanched almonds
1 teaspoon ground ginger
Pour 3/4 cup of the vinegar into a preserving pan. Add sugar. Stir over low heat until the sugar has completely dissolved. Increase the heat and bring the mixture to a boil. Simmer for 5 minutes.
Halve, pit and chop apricots. Core, seed and chop bell peppers. Peel and chop onions and garlic. Finely chop the whole orange and lemon, including the peel and pitch. Finely chop the candied ginger.
Add prepared fruits and vegetables to the vinegar mixture together with the candied ginger, salt and raisins. Simmer over medium heat, stirring frequently, for 30 minutes.
Add almonds, ground ginger and remaining vinegar. Simmer for 30 minutes longer, stirring frequently, or until the chutney has reduced and thickened.
Spoon the chutney into warmed sterilized jars and seal.
Makes about 1 quart.
Chutney generally keeps for up to 1 year if stored in a cool, dry, and dark place.
A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed. — U. S. Constitution
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Cajun Cooking Kit
Cajun Cooking Kit
Cajun Cooking Kit
Fill a cast-iron frying pan with jars of Cajun spices, bags of red beans, tasso ham or Andouille sausage, pecans and a cookbook by Paul Prudhomme or Justin Wilson.
The dog wags his tail, not for you, but for your bread. — Portuguese Proverb
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Canning and Preserving | Comments Offspiced shortbread cookies mix in a jar
spiced shortbread cookies mix in a jar
Spiced Shortbread Cookies Mix in a Jar
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
3/4 cup granulated sugar
Stir flour, salt and spices together in mixing bowl. Transfer mixture to 1-quart wide-mouth jar.
Place sugar into small plastic zip-type bag and seal. Add bag to jar. Seal jar.
Decorate jar and attach the following instructions on a gift tag:
Spiced Shortbread Cookies
Makes 3 1/2 dozen.
3/4 pound (3 sticks) unsalted butter, at room temperature
1 jar Spiced Shortbread Cookies Mix
Beat butter on medium high speed in large mixing bowl until fluffy, about 2 minutes. Add sugar from jar mix and cream together well.
Add flour mixture from jar mix in three batches, blending well after each addition.
Sprinkle bottom of 9 x 13-inch baking pan with flour. Transfer dough to pan. Using fingertips, press dough evenly into pan. With a ruler score dough into 1 1/4 x 2 1/8pinch bars. Pierce each bar on diagonal with fork in two places. Cover pan with plastic wrap and chill at least 2 hours.
Adjust oven racks to upper and lower thirds of oven. Preheat oven to 300 degrees F. Line two baking sheets with parchment paper or nonstick liners. Cut through score lines of bars. Transfer bars to baking sheets, leaving at least 2 inches between bars.
Bake for 15 minutes. Switch baking sheets on racks. Bake another 15 to 20 minutes or until cookies are pale and set.
Cool on racks. Store in airtight container between sheets of wax paper at cool room temperature for up to a week. Freeze for longer storage.
Idleness and lack of occupation tend - nay are dragged - towards evil. — Hippocrates
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Canning and Preserving | Comments Offdried cranberry and almond biscotti mix in a jar
dried cranberry and almond biscotti mix in a jar
Dried Cranberry and Almond Biscotti Mix in a Jar
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups granulated sugar
3/4 cup sliced almonds
2/3 cup dried cranberries
Stir together flour, baking powder, salt and sugar in mixing bowl. Trasnfer mixture to 1-quart wide-mouth jar.
Place almonds into small zip-type bag. Place cranberries into small zip-type bag and seal. Layer bags in jar.
Decorate jar and attached the following instructions on a gift tag:
Dried Cranberry and Almond Biscotti
Makes 2 dozen.
1 jar Dried Cranberry and Almond Bixcotti Mix
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, melted
Center rack in oven. Heat oven to 350 degrees F.
Place almonds from jar mix on baking sheet and toast in oven for 5 minutes. Cool on rack. Adjust oven racks to upper and lower thirds of oven. Line two baking sheets with parchment paper or nonstick liners.
Lightly beat eggs and vanilla extract in large mixing bowl. Add butter and stir to blend. Stir in flour mixture from jar until combined. Stir in almonds and cranberries from jar mix until blended.
Divide dough in half. Dust hands with flour and form each piece into log measuring about 10 x 4 x 3/4-inch. Place each log in center of baking sheet.
Bake for 12 minutes then switch pans on racks and bake another 12 to 13 minutes or until set. Cool on racks for 15 minutes.
Place each log on cutting board. Using serrated knife, cut on diagonal into 3/4-inch thick slices. Place slices on baking sheets cut side down. Bake for 8 minutes. Switch baking sheets on racks. Bake another 8 to 10 minutes.
Cool on racks. Store biscotti in airtight container between sheets of wax paper at cool room temperature up to two weeks.
Anger is a very appropriate and necessary response to an injustice. But stand back now the truth, clearly spoken, is always your best weapon. Calmly spoken, it can burn a hole through the hardest heart. — Bill Chickering
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