August 2012 - Our Sunday Cafe, the Retirement Edition!
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Wild Plum, Port and Cinnamon Jam, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Monday August 3, 2009.

Tonight I got around to making the jam, and it sure is pretty. Smells wonderful also, plums, port and cinnamon. I did not really use a recipe, but followed the guidelines - somewhat.

Wild plums, these were harvested from a flowering plum tree.

Plums have a lot of pectin naturally, so I felt confident that the jam would be just right with a double recipe and only 1 package of pectin. I had made a wonderful plum butter out of some leftover plums and used no pectin, it turned out wonderful and was gone in 3 days.

My favorite part of jam making is the little bit that doesn't fit into a jar. You get to enjoy it now. We always had bread and butter as part of dinner on jam making days, back in the day........


At this point I had the clean jars resting in a 250 degree oven. And the pan to the rear holds rings and lids, resting in hot (not boiling) water.

This pan of fruit puree, was started on Sunday. It contains 6-8 cups of the cherry size plums washed and left whole. 1 c port wine and 4 cinnamon sticks. Brought to a boil, and then simmered for  45 - 60 minutes. Set aside to cool. When cool remove cinnamon sticks, strain fruit through a stainless steel colander, stir gently to push fruit solids and through the holes. You will have a small mound of pits and some skin remnants to throw out.

I measured the puree, I had 6 liquid cups. I added equal sugar and the juice from 1 large lemon. Then it went into the fridge to rest until I was ready/had the time to finish.

To finish, stir 1 package of pectin into the puree, bring to a boil. Boil rapidly for 1 minute (you might want to check your pectin brand, it might be different).

Ladle int into 8, 8 oz jars, cap and place in boiling water bath. Process for 10 minutes starting after the water has returned a boil.

Remove jars from pot, set aside to cool. You should hear the "ping" of the seals coming down.

Makes 8, 8 oz jars and a little bit for now.


As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday@miz helen's
gallery of favorites@premeditated leftovers
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Graham Cracker Muffins, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday November 14, 210.


When I first joined Cookbook Sundays, my own mindset was unaware of how simple the whole process could be! I though my post would have to be big and beautiful and beyond what we eat on a regular basis. But soon I realized my own thinking process was flawed, and that all I need do is grab a book, cook, post.
Easy, just like 1, 2, 3.

I love this old food mill, being used to hold small fruits and vegetables

This Sunday I have granddaughter here for a sleepover, and immediately muffins came to mind. A quick check and the perfect recipe was right there, Graham Cracker Muffins. Everyone here loves graham crackers, especially Olivia.

Graham Cracker Muffins
adapted from:  Mostly Muffins
Barbara Albright & Leslie Weiner
400 degree oven

1 c flour
1/2 c graham cracker crumbs
1/2 c wheat germ
1/4 c whole wheat flour
1/4 c sugar
1 1/4 t baking soda
1/2 t salt

1 c buttermilk

1 egg
1/3 c oil
1/3 c molasses

1/2 c raisins - optional (I did not use)

Preheat oven to 400 degrees. Prepare a 12 cup muffin tin, set aside.

Combine dry ingredients in a large bowl, whisk to combine.


 
Combine egg, oil and molasses in small bowl, whisk to combine and beat egg.


Add wet group and milk to dry group. Mix well. Batter is thin. Divide batter between tins equally.


Bake 15 - 20 minutes, or until tests done in your oven. Remove from oven and let cool 5-10 minutes, loosen muffins from sides of tin and turn on to their sides to release steam. Makes 12.


Serve with:

Brown sugar Cinnamon Butter
4 T soft butter
1 T brown sugar
1/8 t cinnamon
Set this up to soften while the muffins bake.

Combine well, making sure no streaks of butter are present, serve with muffins.



Grandma tested, granddaughter approved!

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post shared with:
full plate thursday@miz helen's
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Pizza Sauce from the pantry, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Monday February 28, 2011.

I like to do it myself, most of the time anyway. However I like being able to do it myself, even more. I don't care to get caught up in reliance upon others (things or people) for everyday living.There is a lot of "hurry up and wait" with that option. This is especially true in the kitchen. A few basic skills and a sense of wonder, coupled with my desire to be independent, is how I like things to roll. And I can usually produce what we want, or at least what is acceptable.

We had homemade pizza for our dinner on Sunday. When I went to the pantry cupboard there was no tomato sauce. Around here tomato sauce is usually purchased as part of a recipe that is planned for, except for that lone can in wait for "those times" and apparently I had already used it! Not wanting to send Honey back to the store a third time (yes He did go twice, short story, I forgot the pizza cheese on the supplies list, for Pete's sake!), I improvised.

And as luck would have it, this is now our pizza sauce. Worth the little bit of extra time, and the bonus? I always have cans of diced tomatoes, I could not get along without them. This sauce if flavorful with just the right touch of tomato goodness.


Pantry Pizza sauce
by the seat of my pants

1 14.5 oz can diced tomatoes - do not drain
1 T sugar
1/2 t oregano leaves
1T basil leaves
1/4 t garlic salt
1 T olive oil

Empty tomatoes into a medium sized saucepan.


Mash the tomatoes with a potato masher, to break up.


Add remaining ingredients, bring to a boil.


Reduce heat to medium-low and simmer until thick, 30-45 minutes.













 This is at the 15 minute mark. Just beginning to thicken.





 
This is done, 30 minutes. Thick enough to stay
where the spoon pushes it! The smell is so good!




Now your pizza is ready to be made, choose your favorite flavors and bake! Pizza is fun, easy to personalize and then all you have to do is enjoy!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday@miz helens
 
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Pineapple Spice Squares, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Saturday December 8, 2008.


This is one of the tasty recipes in my fun and creative Pork and Beans series. Give this a try, you won't be sorry!


 
Originally stated to be a bar cookie, I serve them as cake squares. You can see from the pattern that these squares fall into that "just another little bite" category!






Pineapple Spice Cake Squares
350 degrees
adapted from: creative cooks everywhere!

(recipe found on the internet)

1 16 oz can pork and beans
8 oz can crushed pineapple - do not drain
1 c brown sugar
1/2 c sugar
4 eggs
1/2 c oil
2 t vanilla
2 c flour
2 t pumpkin pie spice
1 t baking powder
2 t baking soda
1/2 t salt
1 c walnut pieces

Empty beans into a bowl and mash until smooth using a potato masher. Add sugars, eggs oil and vanilla. Beat well. stir in pineapple.






In another bowl, whisk together all of the dry ingredients. Add to the pineapple mixture, combine to mix, then beat well until smooth. Remember there are pieces of pineapple in the batter, and the batter will not be perfectly smooth.

Pour batter into a prepared 11/17 inch jelly roll pan. You will need to spread batter to corners of the pan. Sprinkle walnut pieces over the batter. I only put walnuts on half, because we have some folks that are not nut eaters!

Bake 25 - 30 minutes or until done. This bakes up a bit dark, from the brown sugar.
Do not be alarmed.


Prepare frosting:
4 oz cream cheese
1/2 stick butter
2 t vanilla
2 -21/2 c powder sugar
1 - 2 T milk

Beat cream cheese, butter and vanilla together. Add 2 c of the sugar and 1 T milk. Beat smooth, adding more sugar or milk for a soft and creamy frosting.

Because it would be very difficult to tell which half of the pan had walnuts after the frosting spread, here is a neat trick to keep track of where to cut, with or without walnuts.

Divide the frosting equally between the two sides of the pan. Spread the frosting on the "walnut" side, and add a few more walnut pieces to declare that the walnut side.






Then spread the other side of the pan.


As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
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