Posts Tagged ‘jams and jellies’


January 25, 2011

I seemed to have an over abundance of canned applesauce.  The kids get it with commodities every month and being in a can…just tastes toooo tinny.    So I was digging through the old old recipe box in hopes of finding some thing to make.  Ah Ha….The kids great grandmother”s recipe jumped out.

Grandma Tugman’s recipe uses fresh apples and you make it in a big roaster in the oven.  Well, I am feeling better, but not THAT much better.  So decided to come up with one just as yummy but not so much.

Crock Pot Apple Butter

8 15oz cans applesauce

2 cups brown sugar (sugar to taste.  We like ours on the tart side)

1 lemon  juice and zest

2 tsp cinnamon

1 tsp cloves

1/4 tsp salt

2 tsp allspice

1 tsp nutmeg

Throw it all in the crock pot for about 24hrs.

Then bottle it like always.  You end up with the prettiest brown and yummy concoction.

We got an unexpected 6…count em 6 inches of snow last night.  What a pleasant surprise.  When my Honey got home at midnite thirty or so, he said we had a couple.  Even the Idaho boy was surprised.  Buses and school were running two hours late and that put a cramp in things, but all in all, good to see.

But the birdies aren’t happy.  Have a great day everyone!!!!


My Back Hurts Tonite

March 25, 2009

No snow yet today.  The weatherman lied…again.  We shall see what happens after dark.  The are still saying 2-3 inches, but we shall see.  In the mean time, I thought I had to do three days projects in one…truth be told..didn’t want to clean the rest of the house. 

So….got meat in the crockpot to use in tamales.  I don’t like them….its the cornmeal, but my Honey loves them.  So I told him I would give it a go.  The meat smells wonderful.  Hope I can get the rest of the tamales together right.

Then I’ve been thinking about fried chicken, mashed taters and gravy for about a week now.  So….got the chicken soaking in buttermilk, hot sauce and spices.  I have a houseful of  grandkids tonite and they love chicken legs.

Then I made lemon cookies.  They had to sit in the fridge.


3/4 C soft butter

3 Tbsp sugar

2 tsp lemon juice

1 1/4 C  four

1/2 C corn starch

1 tsp lemon zest

Cream butter and sugar.  Beat in lemon juice.  Combine dry ingredients and gradually add to cream mixture and mix well.  Shape dough into a 1 1/2 inch roll and refridgerate for an hour.  Unwrap an cut into 1/4 inch slices.  Bake at 350 for 8-10 min. Cool completely on racks.


1/4 c soft butter

1 c powdered sugar

2 tsp lemon juice

1 tp lemon zest

Combine and spread on cooled cookies.  Let stand until set and then store in airtight container.  If they last that long.  The cookies are dainty little shortbread type cookies.  If you don’t intend on frosting them, double the zest, as they are not very lemony.


On to the pepper jelly.  The original recipe that I got from Randy and BrazenBites called for Pamonas Pectin.  Find that in Pocatello Idaho…yeah right.  So had to do a bit of adapting.  I don’t really like messing with recipes made with pectin, but I got lucky and it worked.  Jelled.  I’m amazed.  The only thing that I would do different is use two jalapenos instead of one.  It wasn’t quite hot enough for me, but it might get hotter as it sits.


1 each yellow, orange, red, jalapeno pepper seeded

2 cups vinegar (recipe called for apple cider, I used white wine)

6 cups sugar

2  3oz pouches liquid pectin

Puree peppers in 1 cup vinegar in blender.  Do not strain puree.  Combine puree, remaining vinegar and sugar in large pan.  Bring to boil and boil for 10 minutes.  Add pectin, bring back to a boil and boil for 1 minute.  Jar and process as per instructions on pectin package.  I got 7 -8oz jars.


Then on to brownies.  One of the grandkids very favorites.  This is a box mix with chocolate butter cream frosting and a little bit of pretties.  Thought I had better get a pic before they all disappeared.  Like I said…kids love em.


Now on to dinner.  Chicken, taters and gravy.  We all have our favorite recipes.  I double dip my chicken in buttermilk and hot sauce then in flour.  We all enjoyed…..even the in laws enjoyed.


I also made sourdough biscuits.  The recipe another day.  I’m pooped.  Just let the dog in.  It’s snowing.  Aaaaaaaahh…spring in Idaho.

Sunshine Update

March 10, 2009

Karen of sent me the recipe for her wonderful marmalade.  I took the time and some of the lemons and made a batch.  It jelled and tastes wonderful, but not quite as good as hers.


img_1068It did turn out pretty and I would include the recipe, but didn’t ask Karen permission. 


This cake is a combination of different recipes and ideas.  The cake recipe came from Bobbie.  She works at Nana’s in New Boston Texas, where we spent 3 weeks this summer while my Honey went to school.  Her recipe is originally orange, but when she gave it to me she said to change it to lemon with the same amounts of everything.  The lemon filling started out as Ina Garten’s Lemon Curd Tart recipe, but I had egg yolks left over from a couple of other recipes, so used them and changed her origninal.  The frosting is mine and very simple.  I did run low on powdered sugar and although it frosted nicely when it sat at room temp, the frosting started to slide off the cake.  What a mess.  Please change anything you think would work.


Lemon Layer Cake

2 cups sugar

1 cup softened unsalted butter

5 room temperature eggs

2 tbsp grated lemon zest

1/2 cup fresh lemon juice

2 1/2 cups self rising flour

Grease and flour 2 9 inch round cake pans.  Oven out 350.  Cram sugar and butter.  Add eggs one at a time then lemon zest.  Add flour and lemon juice alternately.  Pour into pans and bake 22-25 minutes.  Cool in pans 15 minutes and them remove to cool completely.

As you can see, my layers sunk in the middle.  I have no idea why.  High altitude does strange things to layer cakes.  Thank goodness for the filling.

Lemon Filling

4 room temp lemons

1 1/2 cup sugar

1 stick butter

6 egg yolks or 4 whole large eggs

1/8 tsp salt

Remove zest from all the lemons (I used a micro plane, so if you use a zester, combine with sugar in food processor until finely minced) and combine with sugar.  Juice all the lemons.  Cream butter and sugar mixture, then add eggs one at a time.  Then add lemon juice and salt.  Pour mixture into sauce pan and cook over medium heat until thickened.  Remove from heat and cool.


1/2 stick softened unsalted butter

2 tbsp lemon zest

1/2 cup fresh lemon juice

1 bag or 2 lbs powdered sugar


Used filling between layers and then frost.  If my layers hadn’t sunk, I would have split them and had four layers.  Oh, well, next time.  May look rather sloppy, but it sure tasted good.