Recipes, Uncategorized

Rose Petal Jelly

One of the things I enjoy experimenting with in the summer is various types of jams and jellies. My favorite experiment was Wild Violet Jelly, which I posted about over 4 years ago! I’ve also made Dandelion Jelly, Apricot Pineapple Jam, Wineberry Jelly, and a whole host of others. Later today I plan to make Blackberry Jelly. My latest and greatest is this…..

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Rose Petal Jelly. Pretty cool, eh?

It sounds rather sophisticated, but is really pretty easy to make, and not very time consuming. I’m not a sophisticated gal, so it suited me just fine. The recipe I will share made about 7 jars of jelly.

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These are the ingredients I used:

@6 cups rose petals

4 cups water

1 TB lemon juice

1 box powdered pectin

5 1/2 cups sugar

Here is the process I followed:

Pick approximately 6 cups of rose petals. Lightly  rinse and place in a pot with a quart of water. Bring to a low boil and allow to bubble for maybe two minutes, then turn off the heat. Allow some time (maybe 20 minutes) for the rose petals to infuse the water. Strain off the rose petals and use the remaining rose water for the jelly.

In a heavy-bottomed pot, whisk the rose water with a box of powdered pectin. Add a tablespoon of lemon juice. (In a separate bowl, measure out 5 1/2 cups of sugar.) Bring your pot to a rolling boil, then dump in the sugar, stirring well as you add it. Make sure sugar is completely mixed in! Allow to boil for one minute, then remove from heat.

Have a separate pot of warm water ready for processing the jars. Ladle jelly mixture into jelly jars, leaving maybe 1/4″ of head space, then place new lids on with a band. Place into the pot with water. Bring to a low boil and allow to process for 5 minutes. Using a jar lifter, pull out of the water and allow to sit for 24 hours. Enjoy your beautiful jelly!

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Recipes

Apricot Pineapple Jam

 

 

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This recipe is a newbie for me as I have never really worked with apricots much before.

At first I was planning to make a basic apricot jam, but then in my research discovered that some people combine it with pineapple.

I am so glad that I did, for this was a winner! In fact, it turned out so well that I plan to make another batch later today.

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The recipe was taken directly from Sure Jell’s website, seen here. The only variation I had from this was that I used the basic yellow box of Sure Jell, not the MCP box (which I’ve honestly never even seen before).

Here is a breakdown of how to make this:

3 C prepared apricots

1 can crushed pineapple, drained

1/2 C lemon juice

1 box pectin

1 tsp butter (to reduce foaming)

8 C sugar

Prepare jelly jars. Wash, pit, and then finely chop apricots (with peels on) until you have 3 cups of it. Place in a heavy-bottomed sauce pot, then add drained pineapple, lemon juice, and pectin. Heat until it comes to a rolling boil, stirring often. Add sugar and stir in, then bring to a boil once more, allowing it to boil about 4 minutes. Remove from heat. Skim off foam if desired.
Ladle into jelly jars, then place lids with bands on tightly. Process in a hot water bath about 10 minutes. Remove from water and let jars sit about 24 hours before removing bands.

Recipes

Peanut Butter Monster Cookies

We go through tons of peanut butter in our house. I am seriously considering buying those giant gallon-sized containers of it because it disappears so quickly. My main PB consumer is Daniel, our oldest son who just turned 13. He eats peanut butter on EVERYTHING, even really weird stuff that kind of grosses me out**. So, for his birthday I made these cookies in lieu of cake this year.

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Imagine your basic Monster cookies (which I love just a little too much) with Reeses Pieces instead of M & M’s.

Peanut butter cookie dough with chocolate and peanut butter pieces added in.

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Yup, it’s good stuff.

These got gobbled up pretty fast, so I guess they were well liked.  I may have had one actual baked cookie out of the batch, but I can testify that the cookie dough was awfully tasty.

Here’s the recipe for these guys:

2 cups flour

2 1/4 tsp baking soda

1/2 tsp salt

1 cup softened butter

1 cup peanut butter

1 cup white sugar

2/3 cup brown sugar

2 eggs

1 tsp vanilla

1/2 cup rolled oats

1/2 cup peanut butter chips

1/2 cup chocolate chips

1/2 cup Reese’s Pieces

Mix all ingredients in a large mixing bowl. Chill dough for at least 1/2 hour. Bake at 350 F for 12-15 minutes.

**Moms–Do not, I repeat Do NOT watch a 12 to 13 year old boy eat pretty much anything. You will quite possibly be disgusted and nauseated. Yes, make your kids great food and love them to bits, but be ready to turn away when they are ready to actually eat/inhale it. Consider yourself warned.

Recipes

Whole Wheat Hamburger Rolls

We had a most beautiful Memorial Day here. The weather couldn’t have been more perfect and we took full advantage of it.

For dinner we had a great campfire meal of burgers and cowboy beans, along with a couple of other things. Oh yeah, and some yummy s’mores to top them all off.

I had really, really missed burgers cooked right over the fire and hadn’t had any since last fall.

To take them to a whole new level, I decided to make my own rolls to accompany them.

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Oh.My.Goodness. They did not disappoint.

These are not hard or really too time-consuming to make and are really worth the extra effort.

Here’s the recipe I followed:

1 package yeast

1 C warm water

1/4 C + 1 TB sugar

2 TB melted butter

3 1/2 C wheat flour

1 1/4 tsp salt

1 egg

Mix together yeast, sugar, and water. Let sit for about 10 until it gets nice and bubbly. Add in the rest of the ingredients (except for egg!) and mix and knead really well. Place dough ball in oiled bowl and let rise in a warm location for about 1 hour. Divide into at least 8-10 pieces and form into roll shapes. (I rolled out the whole dough ball so it was pretty thick and just used the top of a cup to make circles.) Place on baking sheet and let these rise for another hour. Preheat oven to 375 F and brush top of rolls with egg wash. Bake for 12-16 minutes. Let cool and then slice in half before serving.

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When I make these again, I may be tempted to do a double batch and then freeze a portion of them for future meals. I would also like to use the same recipe and make hot dog buns as well.

Summer is almost here, so enjoy!

Recipes

Ways to Use Leftover Bacon Grease

Today let’s talk about bacon.

Do you love bacon? Really, really love bacon?

If your response is, “oh yeah,” then you’re going to love this article. (If your answer is no, then why the heck not?)

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Well, we love our bacon around here. If you only know me by this blog, you may not know this little fact about me–I am a butcher’s wife.

Yes, my friends, my man makes such wonderful things as bacon, sweet bologna, ham, and many kinds of sausage.

Then he brings them home for us to eat.

What’s not to love about that? One of my favorite things is to smell his shirt when he comes home from working in and out of the smokehouse. Yup, I give him a big old hug and then breathe in that woodsy-smoky smell. (I’m weird, I know.)

Anyway, on to my little post about bacon, and the uses of bacon grease. I started a quart-sized mason jar to collect and keep our bacon drippings after we’ve cooked a batch. Because it’s a shame to just waste it, man. Here are some of the uses I’ve run across to use some of that leftover bacon goodness: 9445e6236fb4443b3e8259a76050cd91   Make stove-top popcorn. This one is newer to me, but don’t knock it till you’ve tried it. I used some bacon grease in lieu of my usual coconut oil (which is good too!) and it totally rocked. It provides the grease and the saltiness. bca218ff11263dfddd84a2f4edd679c0 Fried Potatoes. Potatoes, onions, a little s & p, all fried up in bacon drippings. Yum. Image courtesy of this blog.DSC02697_thumb[7]   Bacon Dressing. Just add a little vinegar and sugar and you voila! a tasty salad dressing. Image and recipe found here.

Cookies. Substitute bacon grease for 1/2 of the butter or shortening, or whatever fat your recipe calls for. (Ex: Instead of 1 cup butter, use 1/2 C bacon grease and 1/2 C butter) It will lend a little extra something to the taste, but shouldn’t overwhelm.

imagesMake soap. This site tells you how to get that bacon grease ready to make into soap.

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Make a candle. Spring Mountain Living has a good tutorial on doing this.

Feed the birds. All you need to do to make a simple bird feeder is a pine cone rolled in bacon drippings, then rolled in birdseed and hung up.

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Season your cast iron cookware. You know I am loving my cast iron skillet and have learned the importance of having a well seasoned one. Use this instead of other fats/oils for seasoning purposes.

Season veggies and soups. Or pretty much anything. Trust me, you can hardly go wrong by adding at least a dab of it to almost any old thing you’re cooking.

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-Rachel

Recipes

Old Fashioned Vinegar Pie

Okay, by reading the title of this post you either think I’ve gone off the deep end or you are pursing your lips in potential disgust.

Don’t let the name of this pie fool you. Despite what it sounds like, it’s actually pretty tasty.

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Yes, it’s got a little tang to it, but not so much that anyone would guess it features vinegar as an ingredient.

Imagine a sweet but tangy custard-type of pie.

I was intrigued by vinegar pie when I ran across this charming article about it on Money Saving Mom.

Shortly after reading the article I made it, really liked it, and have since researched it a little more on my own.

Vinegar pie was made popular back in earlier American history when ladies didn’t have access to fruits and a huge variety of ingredients year round like we do today. This pie was very cheap to make and used a minimal of basic ingredients which they would have likely had on hand. The Little House books even mention Ma making vinegar pie for holidays and such.

Through my research, I found a variety of recipes for this, some that used much more vinegar than what this recipe calls for. I think I’ll stick with this one for now as I enjoyed it and am definitely adding it to my repertoire of dessert recipes.

Vinegar Pie

  • 2 Pre-baked Pie Shells
  • 1 Qt Water*
  • 2 eggs
  • 1 C sugar
  • 3 heaping TB flour
  • Pinch of salt
  • 3 TB cold vinegar
  • 1 tsp maple syrup (or you can sub in maple extract)
  • 1/4 tsp cinnamon

Bake pie shells and allow to cool. Bring water to boil in a saucepan. Mix eggs, flour, salt, and vinegar together with a whisk in a separate bowl. When water boils, add filling mixture in. Allow to continue boiling and whisk constantly while it thickens. Wait for it to become thick enough to coat the back of a spoon, then remove from heat. At this point, add in cinnamon and maple and stir to combine. Pour into pre-baked pie shells and refrigerate for at least a few hours before serving.

*You can use 3 Cups of water if preferred. This will shorten the preparation time a little bit.

*Another tip: The recipe I followed recommends using some type of sieve to pour the finished mixture through, just in case any pieces of curdled egg are in there. I didn’t have any in mine, but I did whisk the heck out of it when cooking the filling mixture.

Recipes

Skillet Cornbread

I’m starting to appreciate my cast iron skillet more and more these days. One of the things I use it for very regularly is to bake cornbread in.

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Growing up, we just baked cornbread in a glass baking pan and it was more cake-like. Thanks to the culinary expertise of my dear husband, I learned how to make it in a good ole’ black cast iron skillet. Now I bake it this way usually about once a week, often to accompany chili or soup.

The recipe I follow comes from this awesome vintage cookbook I found at a yard sale:

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I adapted it as my own when, on a whim, I subbed in coconut oil for vegetable oil or shortening. We loved the result, so that’s what I’ve used ever since! Besides the coconut oil, I think it’s key to put your empty skillet in the oven for maybe 10 or so minutes to get it nice and hot before putting the batter in.

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Skillet Cornbread

1 C flour

1/4 C sugar

4 tsp baking powder

3/4 tsp salt

1 C yellow corn meal

2 beaten eggs

1 C milk

1/4 C coconut oil

Preheat oven to 425 and place empty skillet in to warm up. Sift together all of the dry ingredients. Add in eggs, milk, and oil. Pour batter into greased cast iron skillet and bake for 20-25 minutes.

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