Apple Jam for Canning

to make 1 quart:

2 lbs apples, core removed
2 cups sugar
1/4 cup lemon juice

Chop the apples into small chunks. Stir with lemon juice and sugar. If you want the apple pieces to maintain their size, cover the bowl and chill the mixture overnight. Otherwise, the apple pieces will break down a bit while cooking. Just depends on the texture you want.

Prepare a water bath canner and 1 quart-sized jar or equivalent of smaller jars.

Place the apple mixture in a saucepan and bring to a boil over high heat. (This barely fits into my 3-quart cooking pan.)

Stir the mixture occasionally, watching for overflows, and cook for about 20-30 minutes. Cook until the apple jam reaches gel stage.

Immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, and seal with 2 part canning lids.

Process in the water bath according to your jar size and elevation:

                                                                Process Time at Elevations of
Style of Pack          Jar Size                0 - 1,000 ft     1,001 - 6,000 ft     Above 6,000 ft
Hot                Half-Pints or Pints        5 min             10                     15
                       Quarts                             10 min           15                     20
                    
Table from https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter/
                    
Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator.

Strawberry Rhubarb Cake

 

Cake:
9 oz strawberries, fresh or frozen
2 1/2 cups almond flour
3/4 cup sugar
3/4 cup corn starch
1 Tbls baking powder
1 tsp vanilla extract
1/4 tsp salt

Topping:
1/2 pound rhubarb, fresh or frozen
1/3 cup brown sugar

Preheat the oven to 350° F. Grease or line an 8 inch cake pan with parchment paper.

Purree the strawberries in a blender until smooth.

In a medium bowl, combine strawberries with the rest of the cake ingredients. Stir until mostly combined, then use an egg beater to blend it together.

Scoop the cake batter into your cake pan and smooth the top.

Bake the cake for 30-35 minutes or until you can insert a skewer or toothpick in the middle and it comes out clean. Allow the cake to cool in the cake pan.

While the cake is baking, chop the rhubarb into small pieces. Combine with the brown sugar in a small pot and cook over medium heat until it simmers, the rhubarb is soft, and the sugar is syrupy. If using frozen rhubarb, cook it enough to soften it before adding the sugar. The rhubarb should become mush.

Remove from heat and let cool. Once it is cool enough to handle, purree the mixture in the blender until totally smooth.

Spread the topping over the cake.

Classic Snickerdoodles

 

 

 

1 1/2 cups sugar
1/2 cup butter
1/2 cup coconut oil or shortening
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp ground cinnamon

Preheat oven to 400° F.

Chop the butter into small cubes and combine with 1 1/2 cups sugar, coconut oil/shortening, and eggs in large bowl. Use an egg beater to cream the ingredients together.

Add flour, cream of tartar, baking soda, and salt, stirring until it forms a dough that sticks together. It may take a few minutes to mix in the chunks of butter.

In a small bowl, stir together the 1/4 sugar and cinnamon.

Shape dough into small balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on a cookie sheet lined with baking parchment.

Bake 8 to 10 minutes or until set. It is ok if they don't look completely baked. They will repose on the hot sheet and will stay soft instead of getting dry and crispy from baking longer. Place the cookie sheet on a wire rack to cool.

Slow Cooker Tomato Basil Chicken

2 cups chopped tomatoes (can be fresh or canned)
3/4 cup tomato pasta sauce
3/4 cup evaporated milk or cream
2 Tbls corn starch
1/2 cup shredded parmesan
3/4 cup chopped onion
2 tsp minced garlic
1 tsp salt
2 Tbls dried basil
1/4 tsp black pepper
4 boneless skinless chicken breasts

Add tomatoes and pasta sauce to a slow cooker.

Whisk together evaporated milk/cream and corn starch and add to the slow cooker. Stir in parmesan, onion, garlic, salt, basil and pepper.

Add chicken breasts and press down into the sauce.

Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F.

Serve over pasta, rice, or crusty bread.

Cranberry Chutney

 

4 cups (12 oz) fresh cranberries
1 cup raisins, dried cranberries, or similar dried berries
1/2 cup sugar
3/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup water or vegetable stock
1/2 cup minced onion
1/2 cup minced Granny Smith apple
1/2 cup minced celery

In a medium pot, combine the cranberries, dried fruit, sugar, brown sugar, cinnamon, ginger, cloves and water/stock. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery. Stir occasionally until the mixture thickens, 5-10 more minutes. Remove from heat.

For best flavor, refrigerate it overnight.

Cranberry Sauce

 

 

4 cups (12 oz) fresh cranberries 

1 cup orange juice

1/2 cup sugar

Combine all ingredients in a medium pot over high heat. When the mixture reaches a boil, reduce to medium-low heat and let it simmer for up to 10 minutes, stirring occasionally, until the cranberries are popped and the liquid is a thick syrup.

For a smooth sauce, let it cool then run it in a blender for a few seconds until smooth.

Gluten-Free Butter Biscuits

 

4 cups gluten-free flour mix

2 tsp sugar

2 Tbls baking powder

2 tsp salt

1/2 cup butter

3/4 cup sour cream

3/4 cup water

1 large egg (or 2 small eggs) 

extra butter, softened

In a large bowl, whisk together the GF flour, sugar, baking powder, and salt. Cut the butter into the mixture until there are no large chunks of butter.

In a medium bowl, beat together the sour cream, water, and egg. Stir this mixture into the flour mixture.

Sprinkle GF flour onto you work surface, then put out he dough and knead it lightly to bring it together. Roll it into a slab about 1/2" thick. Cut out circles of dough, I used a 3" cookie cutter. Place the biscuits on a baking sheet lined with baking parchment. Brush the tops of the biscuits with softened butter.

Place biscuits in freezer and set the oven to heat to 450 F. Once it has heated, bake the biscuits for 18-20 minutes, until the tops and bottoms are lightly golden brown. 

Serve warm or let cool on a rack.

Almond Oat Scones

 

2 cups flour, or a gluten-free flour mix
1/2 cup sugar
1/2 tsp salt
2 1/2 tsp baking powder
1/2 cup butter, frozen
1/4 cup sour cream
1/4 cup milk
1 egg
1 tsp vanilla extract
2/3 cup rolled oats
1/3 cup sliced almonds
extra milk

Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter and cut it into the flour mix until there is no dry powder.

Whisk milk, sour cream, egg, and vanilla extract together in a small bowl. Pour over the flour mixture, add the oats and almonds, then stir to combine.

Line a baking sheet with baking parchment. Dump the dough onto the sheet and press it together into a ball, then press it into a thick, flat disk. Use a dough cutter to cut it into 8 wedges. Pull them apart from each other. Brush the tops with the extra milk. Put the pan into the fridge or freezer while the oven is heating.

Preheat oven to 400 F. Bake for 18-25 minutes.

Cheddar & Chive Scones

 

2 1/2 cups flour
2 Tbls sugar
1 Tbls baking powder
1 tsp salt
1/2 cup butter
3 eggs
2/3 cup buttermilk
2/3 cup grated sharp cheddar
1/4 cup grated sharp cheddar (to top scones)
1/4 cup chopped chives

Preheat oven to 375 F.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour with a pastry cutter. Stir in the cheddar and chives.

Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist.

Turn the dough out onto a well floured surface and knead lightly. Cut dough in half. Roll each half into a circle about 3/4" thick. Cut each circle into 4 wedges. Whisk remaining egg in a small dish and brush on top of the scones.

Let the scones rest for about 10 minutes before baking. Sprinkle each scone with about a tablespoon of grated cheddar.

Bake for 20 minutes or until golden brown on the edges.

 

Bright Chicken Curry

 

1 Tbls oil
1 onion, sliced
1/2 tsp salt
1 lb chicken meat
2 tsp turmeric
2 tsp curry powder
1-3 Tbls Thai red curry paste
1 cup tomatoes, finely chopped or roughly pureed
1 can (13.5 oz) coconut milk
1 cup apple sauce
1 Tbls fish sauce
2 tsp brown sugar
1/2 cup cilantro, roughly chopped
1 1/2 cup spinach, roughly chopped

You can cut the chicken into chunks while it is raw, or take it out after cooking to cut it and add it back in.

In a large pot over high heat, heat 1 tablespoon of olive oil. Add the onions and salt, and turn the heat to medium-low. Stir every so often, and cook until the onions soften, about 5 minutes.

Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until onions are coated  in the spices. Stir in the chicken and tomatoes.

Add the coconut milk, apple sauce, fish sauce and brown sugar, and bring to a simmer.

Simmer until the chicken is cooked through.

Stir in the cilantro and spinach.

Serve over rice.

 

Dundee Biscuits

 

1 1/2 cups flour
1/4 cup sugar
1/4 cup rolled oats
1/4 cup butter
1/3 cup milk
1 egg
Sliced almonds

Preheat oven to 400° F.
    
In a medium bowl, combine flour, sugar, and oats. Cut in butter until mixture resembles coarse crumbs.

In a small bowl, beat together milk and egg yolk, then stir into flour mixture.

On a lightly floured surface, roll out dough to 1/2" thick. Cut out biscuits with a 1 1/2" round cutter. Reroll the dough and cut more biscuits. At this size, the recipe should make about 18 biscuits.

Line a baking sheet with parchment paper and place biscuits on it.

In a small bowl, beat the egg white. Brush the tops of the biscuits with egg white, and top with sliced almonds.

Bake for 10 to 12 minutes or until lightly browned.

Plum Bars

 

 

Crust:
1 1/2 cups flour or a gluten-free flour mix
1/2 cup nut flour
1/4 cup honey
1/2 cup butter

Filling:

1/4 cup corn starch
2 Tbls honey
1 tsp. baking powder
1 lb plums
4 eggs

Preheat oven to 350 F. Grease a 9x13" cake pan.

Stir together the flour and nut flour. Cut honey and butter into the flour until there is no more fine powder and it can be pressed together into dough. Press dough evenly into the bottom of the pan.  Bake for 12-15 minutes, or until lightly browned.

When the crust is baking, remove the stones from the plums, then combine the corn starch, honey, baking powder, plums, and eggs in a blender.  Blend until liquefied.

Pour the filling over the hot crust, and bake for 20-25 more minutes.

 

 

Orange Sauce

 

1 cup orange juice
1/4 cup sugar
2 Tbls vinegar
2 Tbls soy sauce

1/4 tsp ground ginger
1/4 tsp garlic powder or 2 garlic cloves, minced
1/4 tsp black pepper

1 Tbls cornstarch

2 Tbls water or soup stock

In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and black pepper. Bring to a boil, then reduce heat to low.

 

In a small bowl, whisk cornstarch with water/soup stock to form a paste. Stir this mixture into the pot. Continue to cook for a few minutes, until the mixture thickens.

No-Knead Butter Rolls

 

 

1 cup water
1/2 cup butter
1/4 cup sugar
1/2 tsp salt
2 1/4 tsp yeast
1 egg
3 cups flour

Add 1/2 cup water, butter, and 1/4 cup flour to a saucepan. Heat on medium heat until butter melts. Pour mixture into a large mixing bowl. Add sugar and salt, stir until dissolved.

In a small bowl, beat the egg.

Add yeast, egg, and remaining water to mixing bowl. Stir thoroughly. Stir in the rest of the flour until totally combined.

Cover bowl with greased foil and place in the refrigerator for 6-48 hours.

When ready to bake, remove dough from the refrigerator. Place dough onto a lightly floured surface and divide into 8 equal pieces. Roll each piece between your hand and the counter, working your hand in a flat, circular motion.

Place rolls on a greased baking sheet. Cover and let rise for one hour.

While rolls rise, preheat oven to 425°F . Bake rolls for 18-25 minutes, until golden-brown.

Slow Cooker Sweet Pork

 

2 lbs boneless pork roast
2 cups salsa
1 cup brown sugar

Mix the salsa and brown sugar together.

Place the roast in a slow cooker and then pour the salsa/brown sugar mixture on top. Cook on low for 7-8 hours or on high for about 4-5 hours.  At this point, it should be cooked through and soft enough to shred easily. After shredding it, you can cook it on low for 1-2 more hours, or serve immediately.

Peanut Sauce

 

 

1 tsp garlic powder or 2 Tbls minced fresh garlic

1 tsp ground ginger or 1 Tbls minced fresh ginger

1 tsp ground black pepper

1 Tbls coconut oil

2/3 cup creamy peanut butter (plain ground peanuts if possible, or low/no salt and sugar)
2 Tbls soy sauce
1 Tbls lime juice
1 - 2 Tbls honey

1/3 - 1 cup water

1/2 cup chopped cilantro

Optional: 1/3 cup peanuts
Optional: 1-2 Tbls sriracha
Optional: 1/2 tsp red pepper flakes
Optional: 1 tsp chili powder

 

In a pot over low heat, combine the garlic, ginger, pepper, and coconut oil. Stir to combine completely. Add ingredients one at a time, stirring until combined before adding the next ingredient: peanut butter, soy sauce, lime juice, honey, optional peanuts, optional other spices. Stir in enough water to make it the desired consistency. Remove from heat and stir in the cilantro.

Serve with rice or noodles, add chicken and/or vegetables as desired.

Apple and Orange Cake

 

 

3 Tbls. melted butter

1/3 cup brown sugar

1 1/4 cup grated apple

2 cups flour

2 tsp baking powder

1/2 cup nut flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg or mace

12 Tbls butter

1 cup sugar

2 eggs

1 cup plain yogurt

1-2 oranges or clementines or tangerines

Preheat the oven to 350 F.

In a medium bowl, stir together the flour, baking powder, nut flour, cinnamon, and nutmeg/mace.

Peel the oranges and manually remove the pith and seeds. Blend the orange flesh in a food processor to create a thick pulp, it doesn't have to be totally liquefied. You need to get 2/3 cup of orange pulp.

In a large bowl, cut the butter into the sugar, then beat them until they are creamed together. One ingredient at a time, beat in the eggs, yogurt, and orange pulp.

Spray the bottom and sides of a large cake pan. In the bottom of the pan, spread the melted butter, then evenly sprinkle the brown sugar, then evenly spread the grated apple.

Gently stir the dry ingredients into the wet ingredients. Spread the batter evenly over the apples. Bake for 45-55 minutes or until the cake tests done.

Let the cake cool until it has shrunk away from the edges of the pan, then turn out up-side down onto a serving tray.

Focaccia Bread

 

 

4 3/4 cups flour

4 Tbls olive oil

2 tsp salt

1 1/2 tsp yeast

2 1/4 cups warm water

olive oil

coarse salt

dried rosemary

 

Coat a 9" x 13" cake pan with cooking spray.

 

In a large mixing bowl, combine the flour, olive oil, and salt.

 

In a small bowl, combine yeast, with 1/2 cup warm water. When it is foamy, stir the yeast mixture and the rest of the water into the flour mixture.

 

Stir together and then knead for a few minutes to make a cohesive dough.

 

Place the dough into the can pan. Gently flatten it. Cover with plastic wrap and let rise for 1 hour.

 

After 1/2 hour of rising, set the oven to 375 F.

 

After 1 hour of rising, poke holes all over the dough with your fingers. Drizzle with olive oil and sprinkle with coarse salt and rosemary.

 

Bake for 28-30 minutes until golden brown.

Simple Chicken Curry

 

 

1 pound boneless chicken, diced
3/4 cup onion, diced
2 Tbls oil
2 tsp  yellow curry powder
2 Tbls red curry paste
13.5 oz (1 can) coconut milk
1 teaspoon salt

1/4 cup cold water
2 tablespoons corn starch
    
In a large skillet over medium heat, stir chicken, onions, and oil. Cook for 6-8 minutes, stirring occasionally til chicken is just cooked through.

Sprinkle yellow curry powder over everything and stir 1 minute.

Add coconut milk, red curry paste, and salt. Bring to a low boil.

Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.

Serve over rice or rice noodles.

Optional add-ins:

Add at the beginning with the chicken, 1/2 cup - 1 cup of any of these ingredients:

celery, potato, carrot, peanuts, cashews, bell peppers

Add at the end with the coconut milk, 1/2 - 1 cup of any of these ingredients:

cabbage, spinach, paneer, cilantro, fresh basil, tomatoes, peas, cooked chickpeas

Chicken Pad Thai

 

1/2 pound uncooked rice noodles

1 Tbls sesame oil
1 Tbls coconut oil
1/2 cup onion, diced
1/2 pound boneless chicken, sliced into thin strips
1 Tbls minced garlic
1/2 Tbls ground ginger
8 oz cabbage

1/2 cup grated carrots
1 Tbls soy sauce

2 Tbls fish sauce
2 Tbls lime juice

1 Tbls honey or agave syrup
1 egg

1/4 cup green onions, sliced thinly
1/3 cup raw peanuts

1/3 cup fresh cilantro, chopped

Cook rice noodles according to package directions, drain, rinse under cold water; set aside in a bowl with a small amount of cold water.

 

In a small bowl combine the ginger and garlic.

 

In another small bowl combine the soy sauce, fish sauce, lime juice, and honey.

 

In another small bowl, combine the green onion, peanuts, and cilantro.

 

In a large pot over medium-high heat, add a little bit of oil. When the pot is hot, add in the egg and stir it to quickly scramble it. Remove the egg and put it in the bowl with the green onion, peanuts, and cilantro.

Add the sesame oil, coconut oil, and onion, to the pot, sauté over medium-high heat for about 5 minutes.

Add the chicken and cook for about 3 minutes, or until done, stirring frequently.

Add the garlic and ginger, and cook for about 1 minute, stirring constantly.

Add the cabbage, carrots, soy sauce, fish sauce, lime juice, and honey; stir to combine, cover pot with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.

Add the cooked noodles, turn off the heat, and stir well to combine. Add the scrambled egg, green onion, peanuts, and cilantro, and stir to combine.