This is for Shirlee from Michigan, she wanted a recipe for peach pie filling
to can. It calls for an ingredient called "*Clear Jell" which I couldn't find in
any store so I bought some online at
www.homecanningsupply.com. They sell a two pound package for just under five
dollars. It last a long time depending on how much you make. Don't substitute!
Clear Jell is well worth the effort, it leaves a cleaner and thicker filling
that is simply delicious.
This recipe takes a bit of work (what canning recipe doesn't ? =0)...), but it
is soooooo worth it, I promise.
Peach Pie Filling
8 pounds fully ripe, firm peaches or nectarines
7 cups sugar
2 cups Clear Jell*
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 3/4 cups lemon juice
1 teaspoon almond extract
Wash peaches or nectarines. Peel peaches. Cut fruit into 1/2 inch slices. To
prevent darkening, place fruit in ascorbic acid solution (this can be found
right next to the canning supplies in your local stores, it's in a small green
canister); drain well. Measure 24 cups fruit. Set aside.
In a 8-quart dutch oven or pot heat about 6 cups water to boiling. Add 6 cups
peach slices; return to boiling. Boil for 1 minute. Using a slotted spoon,
transfer peaches to a large bowl; cover. Repeat with remaining fruit, 6 cups at
a time. Drain water from the pot.
In same pot combine sugar, Clear Jell*, cinnamon and nutmeg. Stir in the 4 1/2
cups water. Cook over medium-high heat, stirring constantly, until mixture
thickens and begins to boil. Add the lemon juice; boil 1 minute, stirring
constantly. Stir in the almond extract. Immediately add fruit, stirring gently
to coat. Heat for three minutes.
Spoon hot fruit mixture into hot, clean, sterile quart size canning jars,
leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids.
Process filled jars in a boiling water canner for 30 minutes. Remove jars from
canner; cool on wire racks.
Makes 6 quarts (enough for 6 pies).
To use pie filling: Spoon 1 quart filling into a pastry lined 9-inch pie pan.
Dot with 1 tablespoon butter or margarine. Cut slits in top crust; adjust top
crust. Seal and flute edges. Cover edge of pie with foil. Bake in a 375 degree
oven for 25 minutes; remove foil. Bake 25-30 minutes more or until pastry is
golden.
K75
This is for Angie in Texas who was asking for a Cradle Cake recipe that was
in Pillsbury Bake Off. It is from 1953.
Cradle Cake
Bake at 325 for 65-75 minutes
All ingredients should be at room temperature.
Sift together and set aside
2 cups Flour, 3 teaspoons baking powder and 1 teaspoon salt
Beat
4 egg whites until soft mounds form
Gradually add
1 cup sugar, beating constantly until meringue stands in stiff, glossy peaks
Fold in
1 cup pecans, finely chopped and
1 square (1 ounce) chocolate, grated
Prepare pan by greasing bottom of pan well and line with waxed paper
Spread meringue over bottom and 3/4 up sides of pan.
Cream
1/2 cupper butter and gradually add
1 cup sugar, creaming well.
Add
4 egg yolks and beat for 1 minute
Combine
3/4 cup milk and
1 teaspoon Vanilla
Alternately add dry ingredients and milk. Blend thoroughly after each addition.
Pour into meringue lined pan. Bake in slow oven (325) 65-75 minutes
Let cool before turning out. Slice and serve the cake. Do not refrigerate this
cake or the meringue will become soft. Cover cake and keep at room temperature
for up to 2 days after baking.
Hope this is the one she is looking for,
Sandra from Oregon
Also sent in by Lisa T
Nancy,
I thank Sue aka saw64 for the info on the fudge frosting recipe.
She stated she wanted the fudge frosting recipe with granulated sugar if anyone
had it.
After my request, I got the following two recipes from
Chitterlings.com. newsletter.
Cooked Chocolate fudge icing
3 cups sugar
3/4 cup cocoa
3/4 cup evaporated milk
3/4 cup margarine
put all ingredients in a large saucepan. When mixture comes to a boil, cook l
and 1/2 min. Remove from heat and set to cool a few min. Beat to spreading
consistency. Will frost a 2 or 3 layer cake.
Chocolate Frosting
(from Chitterlings. com)
l frosting for l layer cake
2 cups white sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 (5 oz) can evaporated milk
1/2 cup shortening
In a saucepan, combine sugar, cocoa, and salt.
Add milk and shortening. Cook over medium heat until it comes to a boil. Remove
from heat and let cool before spreading on cake.
Let me know if you use either of these recipes. I have not gotten to yet,
because we are in the midst of having our kitchen floor replaced and I plan to
try one or the other when I get back into my kitchen.
Thanks for the replies. Grace White
This is the recipe requested by Bonnie PA:
Applebee's White Chocolate Blonde Brownie with Walnut Maple Sauce
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg -- beaten
1 T vanilla extract
1/2 cup white chocolate chips
MAPLE BUTTER SAUCE:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts -- chopped (optional)
Preheat oven to 350?.
Sift flour, add baking powder, baking soda, and salt. Sift again. Add chopped
nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg
and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
Stir in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25
minutes or until toothpick inserted in center comes out clean or with slightly
fudgy-looking crumbs. Serve with ice cream and maple butter sauce. Combine syrup
and butter, cook over low heat until butter is melted. Stir in brown sugar until
dissolved. Add walnuts, if
desired.
Makes One 9x9-inch pan
Serving Size : 9
Per serving: 324
Calories (kcal); 15g Total Fat; (41% calories from fat); 5g Protein; 43g
Carbohydrate; 39mg Cholesterol
This is for Dorry in VA who wanted cream cheese spreads. Seems like Lou had
lots of ideas for you but you can also go to
kraftfoods.com to find many spreads. I pulled a cinnamon apple I'd like to
try.
Hope this helps. Josette
Hi, I enjoy this website very much. I am wanting to know how to get newer
Weight Watcher recipes. I have not seen any new ones lately. The same ones are
on there all the time.
Thanks Marilyn
Comment
I send out a newsletter each weekday that contains one or two recipes which
include the WW points (*calculated using a Weight Watcher Calculator.) You may
join by going to
Annie's Kitchen.
Sweet Potato Wedges
1 teaspoon plus 1-1/2 tablespoon oil, canola
2 large sweet potatoes (1 lb. each) well scrubbed
1 tablespoon lemon-pepper seasoning
Heat oven to 450 F. Line a jelly roll pan with foil; coat foil with 1 teaspoon
oil.
Cut each potato in half lengthwise then crosswise. Cut each quarter in half
lengthwise, then cut each piece into 6 wedges. Place in a large bowl. Drizzle
potatoes with remaining 1 1/2 tablespoon oil, toss to coat. Sprinkle with
lemon-pepper; toss again. Spread in prepared pan. Bake 20 minutes, turn potatoes
over and bake 10 min. longer or until tender and browned. Serve 4.
Chef Raymo
I would like the Friendship Bread Recipe
WL
Click here for
Friendship Bread
It asks for
1 cup starter.
Watermelon Jelly
4 c. seeded, diced watermelon
3 1/2 c. sugar
2 tbsp. lemon juice
1/2 of a 6 oz. pkg. liquid fruit pectin (1 foil pouch)
Place diced watermelon in a blender container or food processor bowl. Cover and
blend or process until smooth (should have 2 cups watermelon puree). In a 6- to
8-quart kettle or Dutch oven combine the watermelon puree, sugar and lemon
juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred
down) over high heat, stirring constantly with a long-handled wooden spoon. Stir
in the pectin all at once. Return mixture to a full rolling boil; boil hard for
1 minute, stirring constantly. Remove kettle or Dutch oven from heat; skim of
foam. Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space.
Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then
store in cool, dark place. Makes 4 half-pints.
Lisa L
This is similar possibly to the cake the person is looking for from Pillsbury
with a lemon cake x and the concentrate. I have used the Jello with a cake mix
of my choice....
Hope this will help. Kathy
Poke Cake
1 (18.25 ounce) box white or yellow cake mix
1 small box gelatin, any flavor
1 cup boiling water
1/2 cup cold water
1 large container Cool Whip? or desired frosting
Bake cake as per instructions on box. Leaving cake in pan, prick cake with a
large, two-pronged fork at 1/2-inch intervals. Dissolve gelatin in boiling
water. Add cold water and spoon over cake. Chill cake in the pan for 4 hours.
Dip pan in warm water for 10 seconds; unmold onto a serving plate. Frost.
Garnish as desired, and refrigerate.
Cream of Lettuce Soup
2 Tbs (30 ml) butter
1 Tbs (15 ml) finely chopped onion
2 Tbs (30 ml) all-purpose flour
1 lb (450 g) leaf lettuce, coarsely chopped
4 cups (1 L) milk or chicken stock
1 cup (250 ml) heavy cream
Salt and freshly grated pepper to taste
A grating of fresh nutmeg
Heat the butter in a heavy pot over moderate heat and saut?the onion until
tender but not brown, about 5 minutes. Stir in the flour and cook for 3 minutes.
Add the lettuce and cook until tender, about 5 minutes. Add the milk and bring
to a boil, stirring frequently. Puree in batches in an electric blender or food
processor. Return to the pot and stir in the cream, salt, pepper, and nutmeg.
Serves 4 to 6.
Phyllis
Lemon Pepper Marinade for chicken
2/3 cup lemon juice
6 tablespoons water
2 teaspoons chicken bouillon granules
2 cloves garlic, minced
1 teaspoon pepper
Combine all ingredients. Mix well. Makes about 2/3 cup.
Heather
Sweet and Sour Chicken
16 oz (1 pound) boneless, skinless chicken breasts cut into thin strips
1 Tbsp grated, fresh ginger
1 Tbsp, plus 2 tsp canola oil
1 medium onion, thinly sliced
5 pearl onions, thinly sliced
2 garlic cloves, minced
1 carrot, peeled and cut into thin julienne strips (like little match sticks)
1 stalk of celery, thinly sliced
2 small tomatoes, diced
4 green onions, sliced diagonally
1 medium cucumber, diced
2 cups cooked white rice (as prepared on package)
Sauce
1/4 cup rice wine vinegar
1 Tbsp low-sodium soy sauce
2 Tbsp sugar
1 Tbsp oyster sauce
1 tsp sesame oil
2 Tbsp cornstarch
1 cup water
In a small bowl, combine all the sauce ingredients. Set aside. In a large pan,
warm 1 Tbsp of the canola oil over medium heat. Add the sliced chicken and cook
until no longer pink (approx. 8 minutes). Remove the chicken from heat, set
aside and return the pan to the stove. Add the remaining 2 tsp canola oil to the
pan. Add the regular and pearl onions, garlic and ginger and cook until the
onions are soft (approx. 3 minutes). Add the carrots and the celery and cook for
1 minute. Add the tomatoes, green onions and cucumber and cook for 2 minutes.
Remove the vegetables from the pan and set aside. Pour the sauce mixture into
the pan and cook, stirring until thickened, about 3 minutes. Return the chicken
and the vegetables to the pan and stir until heated through, about 3 minutes.
Serve each portion of stir-fry over 1/2 cup rice.
This is for Myrlene. A 10x15" pan is sold under the name Jelly Roll Pan often
times. I know you can buy these at any good department store with kitchen
sections. I would imagine Walmart and K-Mart would sell them also.
Patty
Pasta, Beans & Sauce (Baby Food)
Amounts vary - especially if you freeze portions in cube trays"
Elbow Macaroni (I usually boil about 1 cup for 2 days worth - stored in
container in refrigerator)
Kidney Beans (I use 15 oz. can and rinse through well in cold water-removing
excessive salt from juice)
2 medium vine-ripe tomatoes
A can of plain tomato sauce or you can use low-sodium brand
Cook pasta according to directions.
Wash Tomatoes and take off the vine (if there is one), with a knife cut an X at
the top. Put tomatoes in a pot with water - deep enough so the tomatoes are
covered with water.
Boil for about 10-15 mins. When tomatoes are done drain water and fill pot with
cold water and let sit. Tomatoes skins should be easy to peel off.
In a dish or bowl cut tomatoes in half to remove seeds. I found that simply
running cold water with tomato underneath makes it a lot easier to take all
seeds out.
Set tomato "flesh" into processor. Add about 1/2 can of tomato sauce and blend.
Fill ice cube tray and freeze.
Wash blender. Blend kidney beans adding water from time to time for best
consistency (its better to add water in small portions, so you don't
accidentally "drown" it).
Fill ice cube tray with kidney puree and freeze (tin-foil top to prevent freezer
burn). Wash out blender.
When baby is ready to eat take a cube of beans and a cube of sauce and warm to
appropriate temperature.
Puree (to a consistency your baby likes) pasta and add beans and sauce. Once you
get through preparing beans and sauce food cubes its a very easy meal.
Chicken Fried Steak
Just like Grandma used to make. This is very good A+ Comfort food. My husband &
kids loves this. Enjoy !!
2/3 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 pounds top round steak, tenderized, about 1/2-inch thick
2 eggs
2 tablespoons cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs, rolled fine
1 onion, sliced
1/2 cup cream
2 cups chicken broth
Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides
of the meat with the edge of a heavy plate or mallet. Cut the meat into
serving-size pieces. Beat the eggs together with the 2 tablespoons of cream.
Heat the oil in a heavy iron skillet over moderately high heat. Reserve 3
tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip
in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown
the steaks well, turn and brown the other side. Reduce heat to medium, cover the
skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks
are cooked through and tender. Chicken-fried steak should be well done, but not
dry. Remove the steaks from the pan, and drain on brown paper bags. Keep warm.
Add the onion slices to the pan and saut?quickly. Remove.
Pour off all but 3 tablespoons of the fat in the skillet, and stir in 3
tablespoons of the flour. Stir well to loosen and incorporate any particles in
the bottom of the pan and cook for 1-to-2 minutes. Stir in the 1/2 cup of cream,
then the chicken stock. Season with Worcestershire and hot sauce. Top the meat
with the gravy.
Serve with mashed potatoes, greens, and biscuits.
Angela
Patty, if you go to this site, I think you will what your looking for..
Bon App?it, Joan
Click
here:
Pressure Cooker Recipes
Val in GA is looking for a recipe for pear preserves. I have several pear
recipes, which were my grandmother's and all are very good. Hope she can find
something in these to use. Connie in TX
Pear Conserve
To 5 lb. of sliced pears add 5 lb. sugar. Let stand overnight. Add juice of 4
oranges, 1 lemon and the rind of 1 lemon and 2 oranges. Cook slowly for 3 hours.
Add 1 lb. white seedless raisins and 1 c. crushed pineapple. Cook until ;thick
and mixture has darkened. Nuts may be added the last 5 minutes. Put in
sterilized jars and seal.
Pear Honey
Peel, core and put through food chopper 4 qts. pears. Combine pears and 3 qts.
sugar(I suppose that means measure sugar using a qt. jar). Cook pears and sugar
until pears are clear and tender. Add 1 qt. crushed pineapple. Continue cooking
for 10 minutes. Pour into hot jars and seal.
Pear Relish
8 qts. pears
8 hot peppers
6 red sweet peppers (Bell peppers)
4 lg. onions
8 dill pickles
Grind all ingredients together. Add 1 pint vinegar, 4-5 c. sugar, 2 t. celery
seed, 2 t. Tumeric powder (a spice found in spice section at grocery store).
Cook one hour after it begins to boil Put in hot jars and seal
Had this delicious treat at Bunco. It is super simple to make too!
White Chocolate Popcorn
2 bags microwave popcorn (I used Pop Secret Homestyle)
3-4 bars almond bark
1-2 cups pecan halves *
Pop popcorn, remove "old maids". Pour both bags of popcorn into a large brown
grocery bag. Add pecans and shake to mix.
Put brown bag in warm oven (195 degrees) to keep popcorn warm.
Melt almond bark in microwave (about 90 seconds) stopping to stir often.
Pour melted almond bark over warm popcorn. Close bag and shake vigorously to
coat popcorn evenly.
Pour coated popcorn out onto wax paper lined jelly roll pans to cool. (I
refrigerated mine for about 15 minutes to set chocolate.)
Store in an airtight container.
*You may substitute tiny pretzels or M & M's for pecans.
Hi Nancy,
My wife has the pans for a "checkerboard cake", but no recipe. Can you or any of
your readers help ?
Thank you. Bob Crossley
For those of you who are looking for a Bread and
Butter Pickle Recipe, here is a great recipe from Old
Fashioned Living.
Fondly, Lor
Freezer/Refrigerator Bread & Butter Pickles
4 Cups of Sugar
4 Cups of Vinegar
1/3 Cup of Kosher Salt
1 tsp of Celery Seed
1 tsp of Mustard Seed
1 tsp of Turmeric
1 Gal Pickles sliced = 4 Quarts (we us Mandolin to
slice- goes very quick)
4 Large Onions sliced
Vidalia or Walla Walla Sweet onions
Slice enough pickles & Onion to fill a gallon glass container. Alternate onion
and pickles. Mix sugar and Vinegar etc. separately be sure to stir the sugar
until dissolved, before adding and pouring over the pickle and onions. Do not
heat or cook. Pour brine over the pickles. Refrigerate for 48 Hours in your
glass jar with cover. Stir the pickles after 24 hours to mix well. Place in
freezer containers and freeze, and then when frozen use the food vacuum. Without
the food vacuum, they just wouldn't last as long in the freezer. Will stay crisp
in the refrigerator for 4 months or in freezer if vacuumed. Turmeric will turn
your plastic bowl yellow. Using the waffle cut on the Mandolin also makes for a
much crunchier pickle.
~Ginny Mohney 2004
Dear Nancy
I really enjoy your newsletter. I've tried some of your receipts and
really like them. I would like to print out some of your recipes but all
of the newsletter is printed. I did what you said to do about highlighting
the one I wanted but it still
printed all of the newsletter. Do you have any ideals about what I might be
doing wrong. Thanks again for all of the good
things you are doing.
Sarah
Comment:
After you highlight the recipes and choose the print command it is necessary to
choose SELECTION rather than ALL. If the print range is on ALL the entire
page will print. If the print range is SELECTION only the part
highlighted will be printed.
Nancy
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
