Tag Archives: recipe

Homemade Pop Tarts

7 Feb

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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.
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Old School Ketchup Recipe

21 May

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1955-1960 Ball Blue book canning and freezing recipe and methods
TOMATO CATSUP

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

SPICY DILLY BEANS

4 May

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Who doesn’t love dilly beans. And those of you who know me know I like it HOT.  These little suckers are so good. Forget Lay’s slogan “You just can’t have one”. It should be MY DILLY BEANS slogan. Here’s the recipe I’ve been using for a few years now, I have never had an issue. Basic and straight forward. For more heat add more hot peppers to each jar.

Green Beans – enough to make 4 pints or about 2 pounds
4 sprigs of fresh dill weed or 4 heads of dill.
4 cloves of garlic
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1/2-1 Habanero or hot pepper of choice. Cut in half.
1/4tsp hot pepper flakes

Wash beans – snap off ends and snap (break or cut) to jar length.

Add sprig of dill weed or head of dill and 1 garlic clove to each jar. Also add 1/4 tea. red pepper flakes and if your like me, go ahead and cut a Habanero in half unseeded and toss that in too.

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Pack each jar with beans length ways.

RONATA NOTE: pack as tight as possible because during processing they float to the top so if you don’t get enough in there the bottom will look kinda funny. But don’t worry your beans are still fine.

Combine – vinegar, water, salt. Bring to a boil.

Cover beans with pickling solution, leaving 1/4 inch head space.

Remove air bubbles with your utensil i use a butter knife.

Wipe rims clean and process according to water bath canning directions.

This makes 4 pints.

Process: pints and quarts process for 10 minutes

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Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet Processing time
0-1000 ft 5 minutes
1001-6000 10 minutes
over 6000 15 minutes

All photos taken by Ronata Stapel.

Pinterest Tested

28 Apr

By now I’m sure most of you have heard of Pinterest. I am currently a very addictive member. I have tons of boards from food fun to gardening, helpful hints and cool gadgets.
But who knows if that recipe you just pinned is actually a tasty one or even one worth wasting all your time on. What about that DIY ant trap or spider away spray…..does it really work?
That’s why I’m creating this catorgory called PINTEREST TESTED. When i try a new recipe or project at home from Pinterest I’ll take pictures and let you know my results. Wish me luck!

Ronata’s Pumpkin Hot Sauce

24 Apr

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2 C. pumkin puree (I’ve only ever used fresh.so this is a seasonal hot sauce. Cut in half,clean and roast)
1TBS. Garlic
4 Habanero’s
1tsp.ginger
1/4C. Lime juice
1tsp.Salt
1TBS.Brown sugar
Pinch of cinnamon
Pinch of black pepper
1/3C. Cider Vinegar

Roast the pumpkin cut side down on a cookie sheet with the bottom just covered in water. You can also roast the garlic and Habaneros if you want more of a robust flavor.
After the pumpkin is done cooking about 45 minutes depending on the size. Scoop out meat and add to a food processor.
Add the res of the ingredients to the food processor and process till smooth. Bottle and refrigerate.
I’ve made this for years and it never goes bad. I still have some in the fridge from two years ago. The longer the sauce sits the better the flavor becomes.
HAPPY HOT SAUCING!

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