These ended up being a total success. My kids loved them and they looked great. Best part……. It was super easy.
I used my mom’s pie crust recipe and my favorite jam, Blackberry with the seeds.
1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces)
5 tablespoons ice water
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Take out of the refrigerator and roll thin. Cut out with a shaped cookie cutter or you could use a pizza cutter and make the traditional rectangle.
Fill half with about a tablespoon of jam, (depending on the shape you’ve chosen, you might need more)
Place the cut dough without the jam on top of the jam filled dough and press together with a fork to seal.
Transfer to an ungreased cookie sheet and bake for 15 minutes at 350 degrees.
Let cool completely then top with your favorite icing.
First gather all materials:
Corn, Large pot, tongs, sharp knife, cookie sheet and freezer bags
Start by boiling a large pot of water and husking all your corn, cutting off any ends that has gone bad.
Next drop the corn into the boiling water and time it for 5 minutes. When done take out with the tongs.
Put the corn in cold or ice water to keep it from cooking anymore. When cool enough put on a cookie tray and cut the corn off the cob
When the corn is all cut, put in freezer bags and label. Congrats now you have sweet corn all winter long….Enjoy
1 cup roasted tomatoes, can be Romas or cherry tomatoes
1/4 cup almonds (you can use whatever nut is available or pine nuts)
1/2 tsp kosher salt
2 Tbsp Parmesan cheese
4 cloves garlic, peeled
1/3-1/2 cup good quality olive oil
Juice of 1/2 lemon (add if you feel it needs additional acidity…I usually do)
Add your basil, roasted tomatoes, almonds, salt, garlic, and cheese to the processor. Pulse several times until ingredients are combined. Slowly drizzle the oil into the food processor via the tube as the processor is running. Add only as much oil as you need to reach the proper consistency. Taste the pesto and adjust seasoning. Add lemon juice if desired for additional acidity. Pulse pesto one last time to combine before scooping the mixture into ice cube trays, muffin cups, or jars to freeze. Once frozen, the pesto in the ice cube trays and muffin cups can be removed and placed in a freezer bag for storage. If you want to keep this pesto in the refrigerator for a few days rather than freezing, place the mixture in a jar and pour a little olive oil on top to prevent it from darkening.
By Bev Dobson
9 cups vinegar
3 cups chopped chilli ( I used variety of red and green and yellow )
2 tsp granulated garlic
1 piece green ginger 2″ x1″ approx
skin and cores 3 apples
6 cups sugar
chop all chilli and ginger in food processor ,
place all ingredients except sugar in heavy non stick saucepan
put apple pieces in ball add to pan boil for 30 min add sugar,
bring to boil and simmer for 45 minutes ,remove ball and fill hot sterilized jars
and process in bwb for 10 min hold boil
Peach Jam with Brown Sugar and Rum
Recipe courtesy of recipezaar.com
6 cups peaches, peeled and coarsely chopped (about 4 lbs)
2 cups light brown sugar, packed
6 tablespoons strained fresh lemon juice
3/4 cup dark Jamaican rum
2 cups granulated sugar
In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight.
Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer’s directions.
Pour the fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.
1955-1960 Ball Blue book canning and freezing recipe and methods
4 qts. peeled, cored, chopped red-ripe tomatoes
1 c. chopped onions
1/2 c. chopped sweet red peppers
1 c. sugar
1 Tbs. salt
1 Tbs. paprika
1 1/2 tsp. celery seed
1 tsp. allspice
1 tsp. mustard seed
1 stick cinnamon
1 1/2 c. vinegar
Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced by about one-half) about 1 hour. Tie whole spices in a cheese cloth bag; add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into hot sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield: 3 pints
Well it’s that time a year again when you and your family are out and about more. And in my family that means rolling around in the dirt and grass…lol.Please keep yourself, family and animals safe by continuously checking for ticks. Be safe and have FUN this summer.
How To Remove a Tick:
Do a thorough body check for ticks after being outdoors
To remove a tick:
Using tweezers, grasp tick near the mouth parts, as close to skin as possible.
Pull tick in a steady, upward motion away from skin.
DO NOT use kerosene, matches, or petroleum jelly to remove tick.
Disinfect site with soap and water, rubbing alcohol or hydrogen peroxide.
Record date and location of tick bite. If rash or flu-like symptoms appear contact your health care provider immediately.
Remove ticks as soon as possible to reduce your risk of getting infected with Lyme disease or other tick-borne illnesses.
Questions? Call TCHD at 607-274-6604
Take precautions to help avoid ticks
Certain species of ticks — most notably the deer tick — carry Lyme Disease. The best precaution one can take against getting Lyme Disease is to limit exposure to ticks. Follow these steps when hiking or working in areas where ticks are most commonly found, such as woods and high grass:
Wear light colored clothing to spot ticks easier and brush off.
Tuck pants into socks and wear long sleeved tucked in shirts to prevent ticks from reaching the skin. Wear closed toed shoes.
Consider using insect repellent. Apply according to directions and use only the amount necessary. Keep out of reach of children and do not allow children to apply repellents.
Carefully check for ticks at the end of a day of outdoor activity. Also check children and pets and remove ticks promptly.
Stay on cleared, well traveled trails.
Keep lawns mowed and hedges trimmed. Clear brush and tall grass around the house. Clear leaf litter and the remains of perennials out of the garden in the fall.
Keep the ground under bird feeders clean so as not to attract small animals.
Locate the children’s swing sets and other play equipment in sunny, dry areas away from woods.
Seek medical attention as soon as possible if symptoms of Lyme Disease occur.