Wednesday, October 18, 2017

Crab-Apple Jelly



Apple are in season

There are a lot of crabapple trees in the region.
What better time to make some jelly.




9 lbs crab-apples, 
quartered with skin and seeds

(I remove the black end and any brown marks on the apple.)
 The skin and seeds contain a lot of pectin.


9 cups cold water

1/2 cup lemon juice

6 cups sugar.


In a large pot bring the crabapples, 
water and lemon juice to a boil

Reduce heat and simmer for 30 minutes, uncovered.



Place apples and juice in a jelly bag

or: a colander lined with at least 4 layers of cheesecloth 
 placed over a large bowl.

Let the apple mixture drain overnight or at least 5 hrs, 
without crushing or squeezing the fruit.

You should get about 8 cups of juice.

 If the amount of juice is different,
 count about 3/4 cup of sugar for each 1 cup juice.
To hang my bags
I hooked it to my cupboard doors.
I had 2 bags hanging and
one colander dripping in a bowl.

After the dripping is finished,
In a large pot bring the crabapple juice and sugar to a boil
Simmer until a candy thermometer reads 220 deg. F.
Skim carefully while cooking.


Place in sterilized jars. or
Unsterilized jars will keep for several weeks in the refrigerator.


Optional:
To flavour the jelly, you can add 1/2tsp of ground cinnamon while cooking.
This jelly is delicious served with pork or lamb.

The recipe I am using is adapted from Ricardocuisine.com at .https://www.ricardocuisine.com/en/recipes/3732-crabapple-jelly

Thanks for your visit xo

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Tuesday, September 26, 2017

Peach and Plum Tart

Plums and peaches... a lovely combination.
Low in fat, this healthy and delicious
Fall dessert will surely 
please your family and guests.

Ready for the oven

For the crust:
1 1/2 cups flour
1/2 tsp salt
1 tsp sugar
1/4 cup vegetable or canola oil
1/4 cup olive oil
2 tbsp milk
1/2 tsp almond extract or
vanilla extract 

Filling
3-5 ripe peaches sliced 
4 plums chopped up.
1/2 cup sugar
1 1/2tbsp flour
2 tbsp melted butter


Heat oven to 425 deg. F
In a small bowl whisk together 
1 1/2 cups flour
1/2 tsp salt
1 tsp sugar

In a measuring cup whisk together
the oils, milk and almond extract

Pour the mixture in the flour mixture
and mix together with a fork 
just enough to dampen it.
Transfer the dough to a 11 inch tart pan
or a pie plate.
Use your fingers to push the dough
covering the sides and bottom of the pan.

Slice the  peaches and chop up the plums
Toss plums in a bowl with the
1/2 cup sugar and 1 tbsp flour 

Starting on the outside,
 arrange the peaches overlapping 
in a circle over the pastry.
Fill the centre with the plums.



Melt 2 tbsp of butter and dribble over the fruit.

Bake 35-45 minutes.
Chill in fridge a few hrs. before serving.
This will thicken the fruit
and make it easer to serve.

(I forgot to take a pic of the cooked tart.)
Fun to make and so pretty and elegant.


Top with whipped cream or ice-cream.
Delicious.




Tuesday, September 5, 2017

Cinnamon Applesauce ~





Applesauce is so easy to make and is
 great on toast or served as a condiment
 with pork or chicken.
I have an apple tree with transparent apples
and used them in this sauce.
A large variety of apples may also be used.

Ingredients:
12 transparent apples
1 cup water
1/4 cup lemon juice
1/2 tsp cinnamon.


Peel, core and slice apples.

Place apples, water, and lemon juice   
in a large pot and bring to a boil over high heat.
Reduce heat and simmer until apples are
soft, 25 to 30 minutes.
Add 1/2 tsp cinnamon .
Sugar may also be added to suit your taste.
Mash with a potato masher or use a hand held blender 
until smooth with small chunks remaining.
I use a hand held blender in a deep pot
not to splash hot mixture on me.
Let cool, and place in jars.

Monday, September 4, 2017

Red Currant Muffins



These muffins are
fast and so easy to make
and taste so good.

Ingredients:

2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 large eggs
1 tsp vanilla
1/2 cup melted unsalted butter
1 cup red currants


Preheat over to 350deg F


Fill  muffin tins with muffin papers
Makes 12 large muffins

In a medium bowl, whisk together all the dry ingredients.

In a separate bowl, (I use a measuring cup)
 combine the milk, eggs, vanilla and melted butter.

Combine the egg mixture with the flour mixture

Fold in the red currants

Place batter in muffin tins.


Bake 25 minutes or when a toothpick 
inserted in the centre comes out clean

Cool on a wire rack.
Enjoy.

They are so delicious!!





Gooseberry Jam




I have a lot of gooseberries on my bush this year.
I made a small batch of gooseberry jam.


Ingredients:

3 cups gooseberries
tops and tails removed.
1 1/2 to 1 3/4 cups sugar.
1/4 cup water.

Place gooseberries, sugar and water in a medium saucepan.
Cook over medium heat uncovered 
stirring frequently as jam thickens,
about 30 minutes, skimming any foam that rises to the surface.
Perform the gel test.
Spoon a little jam into a chilled saucer, 
place saucer in freezer for a few minutes, 
run your finger through it.
 If it's ready it will wrinkle up.

Remove from heat.

(Optional) I use my hand held blender to puree the jam.
Remove jam from heat, make sure you do this in a deep pot
to avoid hot splashing on you.


Place in jars and enjoy

Minus 1 jar I gave away.

Sunday, August 20, 2017

Chocolate Raspberry Muffins



 Chocolate and raspberries muffins,
a tasty combination.
Fast and so simple to make.
Guaranteed to disappear fast.
Can also be made with frozen raspberries.




One cup of milk missing from the photo




Preheat oven to 400 deg. F
Place paper baking cups into 12 muffin pan.


In a large bowl,
whisk together

2 cups flour

1/3 cup sugar
tbsp baking powder
1/2 tsp salt 


In a small bowl whisk together

1 cup milk
1/2 cup melted butter
1 large egg


Add this mixture to the flour mixture

Fold in the 1 cup strawberries

and 1/2 cup chocolate chips

Fill the muffins tins



Bake 24-28 minutes 
at 400 deg. F.

Makes 1 dozen large muffins.

Enjoy!!

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Sunday, August 13, 2017

How To Freeze Raspberries

I like to freeze raspberries and enjoy
 them all year in my baking,
in smoothies, on ice-cream dishes 
or with cereal in the morning.

I use this method of freezing 
because it's easier to take
 a portion of what we need and 
they aren't all frozen together in one huge clump.


I place them on a large surface
 and pick through them
discarding any stocks etc.

Place them on a cookie sheet or tray
not touching each other.
This is time consuming
but worth the effort.

Place the cookie sheet or tray
 in the freezer and freeze until frozen
Around 3 hrs.

After they have frozen,
 remove from freezer and 
measure out 2 or 4  cup portions.



Place in freezer bags
and keep frozen until
ready to use.
Enjoy!


To view my blog on Raspberry White Chocolate Muffins,
click here.


Thanks for your visit xo

I am linking up with:

Raspberry White Chocolate Muffins




The combination of fresh raspberries
 and white chocolate....
heavenly delicious!
Fast and so simple to make.
Guaranteed to disappear fast.
Can also be made with frozen raspberries.



Preheat oven to 400 deg. F
Place paper baking cups into 12 muffin pan.

In a large bowl,
whisk together

2 cups flour
1/3 cup sugar
tbsp baking powder
1/2 tsp salt 

Add 1 cup raspberries 

and 1/2 cup white chocolate chips


In a small bowl whisk together

1 cup milk
1/2 cup melted butter
1 large egg
Add this mixture to the flour mixture

Fill the muffins tins





Bake 24-28 minutes 
at 400 deg. F.


Makes 1 dozen large muffins.

Enjoy!!






I enjoy raspberries year around.
My blog on 
"How To Freeze Raspberries"
 click here to view.

Thanks for your visit xo.