3 Refrigerator Pickle Recipe's...

We're getting closer to a freeze, I fear ~

We've been so lucky that one hasn't happened yet. 

I am loaded with big slicing cucumbers. Loads of sweet banana peppers. A bunch of small green peppers and lots of onions. Other veggies too, but the cukes and peppers will be freeze victims soon.

I decided to load up on refrigerator pickles and I'm glad I did...

Here are 3 recipe's that will surely use up some of your fresh produce, if you're facing an eminent freeze like I am. It's always nice to "Save Summer in a Jar" for as long as I can~!

I just barely made these and I already know they're going to be good~!

Now, I just need to find a great dill pickle - refrigerator recipe...

If anybody has one they would like to share with me, I would love to give it a try~!

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Pickled Cabbage & Peppers ~ Home Canning Recipe...

This is a recipe from "The Joy of Pickling"...

Use it in place of Sauerkraut at your house. 

You can serve it hot, or cold.

~Pickled Cabbage & Peppers~

2 lbs. Cabbage - cored & shredded

5 C. Bell Peppers - chopped small

1/4 C. Pickling Salt

1 C. Sugar

1 1/2 C. Apple Cider Vinegar

1/2 tsp. Red Pepper Flakes

2 tsp. Yellow Mustard Seeds

2 tsp. Brown Mustard Seeds

6 Cloves Garlic - minced small

1. In a large 'non-reactive' bowl (don't ever use aluminum!) - toss the cabbage & peppers with the salt.

Cover and let them sit for about 12 hours to sweat the moisture out.

2. In a 'non-reactive' saucepan, combine the sugar and vinegar. Bring to a boil.

3. Rinse the salt off of the cabbage and peppers and drain really well. (I put a piece of plastic wrap over the top and push down hard to shove the excess moisture out through the strainer...) 

4. Toss the cabbage & peppers with the pepper flakes, mustard seeds and minced garlic.

5. Pack 4 Pint Jars tightly with the cabbage / pepper mix and ladle the hot brine over the mixture giving time for it to settle. Leaving 1/2" headspace.

6. Run a non-metallic object down the inside of the jars to let air bubbles escape, wipe rims clean and seal jars with hot lids and rings.

7. Process the jars in a boiling water bath for 20 minutes. 

    ~ Please adjust your processing time to your altitude!~

Pickled Beets ~ Home Canning Recipe...

Pickled Beets Recipe:

(Approx. 7 Pints)

Enough cooked, skinned and cubed beets to fill 7 pint jars. 

How many beets fill 7 pint jars?

Your guess is as good as mine on this...

It just depends upon how big your beets are. 

Wing it~!

To prepare the beets, cut the beet greens off leaving 1" of the greens hooked to the top of the beet. 

If you leave a bit of beet green at the top, your pan of water won't turn bright red and your beets will retain their color while they're cooking...

(I always have a lot of help when I'm out in the garden)

Then, wash the beets and put them in a pan of water - bring them to a boil and cook until the beets are tender and the skins 'slip off' easy. 

Once the beets are skinned, cut the beets into cubes and put them in a bowl.

Sterilize and prepare your jars, rings & lids for canning & get your boiling water canner going on the stove ~ 

This pickled beet brine recipe came from one of my best friends. 

It's the simplest recipe ever, and the best. And, I've tried lots of them in the past. This one is my favorite~!

Pickled Beet Brine:

1 Quart of White Sugar

1 Quart of White Vinegar

1 Quart of Water

Bring the pickling brine to a boil in a larger sauce pan and then add the cubed beets and let them boil for a few minutes to bring the beets up to temperature, before you put them in the jars.

(I bottle in the evening and my kitchen hates my camera - it always turns the pics yellow...)

Put a couple cups of water in a small pan and bring it to a boil - remove it from the stove and place your new canning lids in the hot water for about 5 min. to soften the rubber rings, before you seal your bottles...

Fill your sterilized jars with your hot, cubed beets...

Then fill the jars with the hot pickling brine. Leave about 1/2" head-space at the top of the jar for expansion.

Run a 'non' metallic utensil down the side of the jar to get the air bubbles out...

Wipe the rims of your jars clean with a wet cloth, or paper towel and put your lids and bands on. 

Put the jars in boiling water in your boiling water canner and process to your altitude's processing time. 

Mine get processed for 10 min. I'm at about 5800' in altitude here in Central Utah. 

Using Boiling Water Bath Canners - Including an Altitude Chart

When the jars are done processing, move them to a draft free location to cool overnight. 

When they're cool, check that all of your lids have sealed

(push down in the center, they should all be 'concave' if any pop up and down put them in the fridge and use them soon - the lid didn't seal - don't store them without them sealed.)

Then, remove the rings... 

(do not store your jars with the rings on - the rings get rusty over time...)

Wipe down your jars and lids and put them in a cool, dark spot for storage.

These pickled beets take a few months to mature. 

They are awesome after a few months, but heavenly after about 6 months.

Enjoy~!!!

~~Blooper~~

Chocolate Caramel Christmas Candies...

Can you tell I've been baking?

Jen's bakeshop is in full swing the last 2 days. I do this every year for Christmas. Every year, I tinker with recipes to give them just the right amount of "Jen" ~

Here's a really fun one...

~Chocolate Caramel Christmas Candies~

Ingredients:

BOTTOM LAYER
2 tsp. Butter
1 C. Milk Chocolate Chips
1/4. C. Butterscotch Chips
1/3 C. Cookie Butter / Cookie Spread

FILLING
1/4 C. Butter
1 C. Sugar
1/4 C. Evaporated Milk
1 - 7 ounce Container of Marshmallow Cream
1/4 C. Cookie Butter / Cookie Spread
1 tsp. Vanilla
1 1/2 C. Chopped Pecans

CARAMEL LAYER
1 Pkg. (14 Ounces) Caramels *did you know that they have caramel baking chips now?*
1/4 C. Heavy Cream

ICING LAYER
1 C. .Milk Chocolate Chips
1/4 C. Butterscotch Chips
1/4 C. Cookie Butter / Cookie Spread

1. Line a 13 x 9 cake pan with foil; butter the foil with the 2 tsp. of butter.

2. In a small pan, combine the TOP LAYER; baking chips and the cookie butter - stir over low heat until melted and smooth. Spread this layer into your prepared pan and put it in the refrigerator until cool.

3. In a medium saucepan; melt butter over medium heat. Add sugar and milk and simmer for 5 minutes. Remove from the heat;  stir in the Marshmallow Cream (use a spoon dipped in hot water to get it out of the jar) cookie butter and vanilla - whip with a wooden spoon until smooth. Add the pecans and spread this FILLING LAYER over the TOP LAYER. Place in the fridge until cool.

4. In a small, heavy saucepan; combine the CARAMEL LAYER ingredients and cook on LOW heat until melted and very smooth. Cook an additional 4 minutes stirring constantly. Now, spread it over the FILLING LAYER and place back in the fridge to cool.

5. In a saucepan, combine the ICING LAYER baking chips and the remainder of the cookie butter, over low heat until melted and smooth. Smooth this ICING LAYER over the CARAMEL LAYER and place in the fridge for at least 4 hours to setup.

When ready to cut, let set out at least 15 minutes at room temp. Cut with a sharp butcher knife into small squares.

This MAKES A LOT OF CHRISTMAS CANDY~!

*You could substitute the "Cookie Butter / Cookie Spread," for Peanut Butter, or Nutella. You could also change the flavors of the baking chips; Raspberry, White Chocolate, etc. It's quite a versatile recipe.*

Now, THAT'S CALORIES~!

=D

An 'Old Fashioned' Apple Cake...

This has been the most requested desert at my house this year, by the "Men-Folk"...

I think it's because of its 'Old Fashioned' flavor and goodness ~

~Old Fashioned Apple Cake~

Ingredients: 

2 Eggs

3/4 C. Vegetable Oil

2 C. Sugar

2 tsp. Cinnamon

1 tsp. Baking Soda

1/2 tsp. Salt

4 C. Chopped, Peeled Apples

~Preheat Oven to 350 & Grease & Flour a Cake Pan~

1. In a bowl beat the eggs and oil until they are smooth.
2. Add the next 6, dry ingredients and mix well ~ this is a thick batter. I use my hands to get it mixed well.
3. Mix in the apples.
4. Pour into a cake pan (9 x 13)
5. Bake at 350 for 50-55 minutes.

This is a 'hearty, gooey, heavy cake'...

That's what the men like most about it~!

This 'Old Fashioned' Apple Cake is scrumptious served with;

 A scoop of vanilla ice cream~

A dollop of whip cream~

Or how I like it...

Smothered in hot rice pudding~!

(Don't ask how I came up with that one)

Hey ~ 

If you're going for calories,

get all you can in one sitting ~ 

Right???

(=

A "Yummy" Lemon Loaf Cake...

For a couple years, I've been trying to find a "yummy" and "moist" lemon loaf cake recipe ~

This year, I think, I finally nailed it~ "Walla~!"

~Jen's Lemon Loaf Cake Recipe~

Cake:

1 box of Lemon Cake Mix 

1 2.9 ounce box of Lemon Pudding + 1/2 of a 3.4 ounce box of Vanilla Pudding

1/2 C. Vegetable Oil

4 Large Eggs at room temperature

1/2 C. Milk

1 C. Sour Cream

6 Tbsp. fresh squeezed Lemon Juice (about 3 lemons)

Zest of 1 lemon

Chopped Pecans

Lemon Frosting:

4 Tbsp. of Butter at room temp.

2 C. Powdered Sugar

3 Tbsp. Sprite, or 7 Up soda

1 Tbsp. fresh squeezed Lemon Juice

(Or, you could omit the soda and just use 4 Tbsp. fresh lemon juice - it's good either way~~~)

1. Turn oven to 350 - line 2 loaf pans with foil, and spray with non-stick cooking spray - you can butter and flour the loaf pans - or, I use a homemade, non-stick stuff to coat my baking pans

 (Jen's Homemade non-stick stuff: 1/2 C. vegetable oil, 1/2 C. shortening, 1/2 C. Flour - beat until it looks like marshmallow cream and store it in the cupboard for things like Jen's Lemon Loaf Cake... )

2. Combine the Oil, Eggs, Milk, Sour Cream, Lemon Juice & Lemon Zest and whisk until it is well mixed.

3. Place the cake mix and puddings in a bowl and add about a cup of the wet ingredients and mix well. Now add the rest of the wet and dry and beat on low speed for about a minute... 

4. Divide the batter evenly into the loaf pans. 

5. Bake for about 45 minutes, or until a toothpick inserted comes out clean.

6. When they're done baking, let them rest in the loaf pans for about 5 min. and then transfer them onto a wire rack, sitting on a cookie sheet.

7. Mix up your lemon frosting and beat until fluffy.

8. Frost your loaves while they are still warm on the rack (it will drip - that's why the rack should be on a cookie sheet) and then, sprinkle with chopped pecans while the frosting is still warm and gooey...

Eat it warm, or cool, it doesn't matter ~ 

It's moist and yummy either way~!

Little secret... Mine kind of fell in the middle of the loafs (there was a dip)...

I just turned them upside down before I iced them and they turned out perfect and quite honestly, gravity took care of the 'dip' for me anyway... 

I would say, if you don't like it too lemony, use a yellow cake mix and cut back on the lemon juice, but would that really be a Lemon Loaf Cake? 

You be the judge...

(=

~Update~

When I made these for my Christmas trays for my neighbors and friends, I bumped it up a notch...


I candied the citrus peel for the top of the cakes to add just a little more to it ~

~Candied Citrus Peel~

Use a vegetable peeler to peel the colored skin of the citrus (Lemons, Grapefruits, Oranges...) 

Getting only the skin, not the white, bitter, pithy part.

Then, with a sharp knife, slice it into about 1/4" strips.

Boil the strips in water, until tender ~ about 10 minutes.

With a slotted spoon, transfer to a paper towel to cool and dry for about 15 min.

In a saucepan, bring 1 C. of Sugar & 1 C. of Water to a slow, rolling boil. Add the dried citrus peel and boil until the peel turns translucent and the syrup thickens ~ about 10 minutes.

With a slotted spoon, transfer the peel to a plate to cool. Separate the piece if needed, so they don't dry stuck together.

Let the peel dry for about an hour and toss in sugar to coat. 

Store in an air tight container and use for garnishes on special treats~!

I used it for a garnish on my Christmas "Lemon Loaf Cakes" for my neighbors & friends.

It added a 'polished,' 'finished,' 'professional,' look to the sweetness...

Very Pretty Dessert~!

Winter Squash Dinner Roll Recipe~~

You know, those winter 'Banana Squashes' that some years grow prolific and in my case this year, 

"As long as my leg...!"

What to do with them?

What to do with them???

Well, when putting a wheelbarrow full by the door and sending them home with every visitor starts to fail, ~You get creative~

Consequently, this is what I have left... I had 15~! 

What in the world would I ever do with 15 HUGE banana squash? 

At least, after finding some a home with everybody coming in and out, now I'm down to 5 left in the wheelbarrow and 5 left in the garden ~ sigh...

I cut one up, baked it and froze it and got 14 cups of pulp. If I done all the squash this way, I would have the possibility of 140 Cups of pulp - holy, moley - I think the chickens and sheep may get a treat, versus the deep freeze getting 2 full shelves of bagged yellow squash *big grin* But, you just never know what I might come up with~ for a new one, DINNER ROLLS...!

~Winter Squash Dinner Roll Recipe~

Ingredients:

4 1/2 - 4 3/4 C. All purpose Flour

1 (1/4 ounce) packet of Dry Yeast

1 1/2 C. Milk

2 Tbsp. Olive Oil (vegetable oil, shortening, butter, whatever...)

2 Tbsp. Sugar

1 tsp. Salt

1 Egg

1/2 C. Cooked, Winter Squash

*Melted Butter for the tops of the hot rolls when done baking*

1. In a large bowl combine 2 C. flour and the yeast. 

2. In a saucepan, heat the milk, oil, sugar and salt until warm.

3. Add the warm milk mix to the flour and yeast, add the egg and squash and beat on low speed for about         30 seconds to combine.

4. Stir in enough flour to make a soft dough and knead until smooth, shiny and elastic.

5. Place in an oiled bowl and let rest until doubled (about an hour, or so?)

6. Punch down dough and let rest for about 10 min.

7. Roll out to about 3/4" to 1" and cut rolls with a biscuit cutter and place in an oiled cake pan.

    (This recipe made about 1 1/2 cake pans full of rolls...)

8. Let rise again...

9. Bake at 400 degrees for 12 to 14 minutes (my oven took 14 to bake...) or, until golden brown.

10. Remove from oven and brush with melted butter.

These rolls turned out 'semi-sweet,' but not too sweet. They are a dense dinner roll much like potato rolls. They do have a 'yellowish' color because I used banana squash pulp. You could use Acorn Squash, Butternut, Hubbard, Sweetmeat - any kind, or color of winter squash...

I thought they were 'quite heavy,' but the Man-Child loved them and ate 2 with dinner and after dinner, he ate one with jam and one with whipped honey. He thought they were a raving hit...

"Winter Squash Dinner Rolls" could be a great way to slip in some extra "Beta Carotene" if you have a family of picky eaters too~!

I will definitely make them again, but honestly, since they're slightly sweet anyway, I think 2 more Tbsp. of Sugar wouldn't hurt a thing~!

If you have any favorite "Winter Squash Recipe's," oh please share, as I have an abundance of these giants I need to use up...

"Grandma's silly squash, huge beyond compare, no doubt will see the soup pot, before the County Fair"

~No Blue Ribbon: Patricia Parish Kuhn~

Award Winning Peach Jam ~ canning recipe...

I have been busy today making "Peach Jam"...

If you love jam and you like peaches, you have got to try this one ~ 

It's a little bit of work, but it's so worth it~!

There is a time consuming step to do first, to make this recipe - you need to make some 'Candied Ginger' - Or, you could buy some, if that suits you. I make my own...

There are easy recipe's and there are kind of intense recipes to make 'Candied Ginger." The way I do it is kind of 'intense,' but it is very worth it in the end...

Candied Ginger Recipe

1 lb. Fresh Ginger Root

Water ~

1 Vanilla Bean

20 Whole Cardamom Pods, cracked open...

2" piece of Cinnamon Stick

2 1/2 C. Sugar

1/2 tsp. Ground Cinnamon

1/4 tsp. Ground Cardamom

1. Scrape peelings off of Ginger with the edge of a spoon.
2. Place Ginger in a 3 qt. saucepan and add enough water to cover.
3. Cut the Vanilla Bean length wise & scrape the seeds. Add the seeds & pod to the water & Ginger.
4. Add the Cardamom Pods & Cinnamon Stick.
5. Bring to a boil & cook at a low simmer for about 40 min., or until Ginger is tender.
6. Drain Ginger & remove spices ~ don't worry about the Cardamom Seeds, but remove the pods...
7. In an empty saucepan, mix 1/3 C water with 2 C. Sugar and bring to a boil.
8. Add the Ginger and cook at a boil, stirring frequently, for 20 min.
9. Reduce heat to med/low & continue to cook & stir until the syrup begins to thicken ~ about another 10 to 15 min.
10. In a bowl, mix the reaming 1/2 C. Sugar, Ground Cinnamon & Ground Cardamom & set aside...
11. As the Ginger begins to thicken, the syrup will look like foamy bubbles when stirred rather than bubbles in liquid. At this point, lift the Ginger out of the pan and into the sugar mixture in the bowl. Toss to coat and spread out on a sheet pan to cool.
~ Store in a jar~

*** Collect all the extra sugar in your bowl & process it in a food processor until a fine consistency and use the "Ginger Sugar" for baking~ I use it on my Snickerdoodle cookies, or in tea~!***

This "Candied Ginger" recipe makes about a pint sized jar full - it keeps in a jar for years, if candied correctly. This amount of "Candied Ginger" lasts me for my baking needs for about 3 years, so usually I already have it on hand for making jam...

Award Winning Peach Jam Recipe

8 C. Peaches (pitted, peeled, mashed with your fingers)

4 Tbsp. Fresh Lemon Juice

6 Tbsp. Powdered Fruit Pectin (1 box)

7 C. Sugar

1 Tbsp. Finely Chopped, Candied Ginger

1/4 tsp. Fresh Grated Ginger Root

1/2 tsp. Nutmeg

1/2 tsp. Cinnamon

1/4 tsp. Ground Cloves

1/4 tsp. Allspice

Zest from 1/2 Lemon

1. In a small bowl combine; chopped Candied Ginger, grated Ginger Root, Nutmeg, Cinnamon, Cloves, Allspice and Lemon Zest ~ set aside.

2. In a medium bowl, put 7 C. of sugar ~ set aside.

3. In a Large saucepan, over medium heat, bring the peaches and lemon juice to a boil.

4. Add the pectin and return to a bowl, stirring constantly to avoid scorching.

5. Add the sugar to the boiling peaches and while stirring constantly, bring the mixture back to a full rolling boil. (A rolling boil cannot be 'stirred down' - a simmer can be 'stirred down' it needs to be at a rolling boil)

6. Add the spices ~ stir well and boil for 1 minute.

7. Skim the foam & fill your jars leaving 1/4" headspace.

8. Process in a boiling water canner for 10 min.

*This recipe makes 6 1/2 pints of jam*

While I was coming home from Denver at the beginning of the week (yes it was even raining and flooding then...) I stopped at 'Kokopelli's' fruit stand on I-70, North of Grand Junction and bought some organic peaches. They were as big as softballs and yummy!

I had enough to make 12 pint jars of jam and 2, half pints of jam - 

This is our favorite jam recipe and it's always worth making...

If you like "Peach Jam," give this recipe a try ~ 

You won't be disappointed~!

Pickled Cauliflower ~ Home Canning Recipe~!

Here's a great 'Home Canning' recipe to bottle some of the great priced, Autumn veggies for the winter.

This is the same recipe as my "Pickled Carrot Recipe", but they all taste different depending upon the veggies you pickle....

Pickled Cauliflower Recipe: 

(Approx. 7 Pints)

Approx. 2 to 3 Large heads of Cauliflower (cut up for bottling)

1/2 tsp. Celery Seed (per jar)

1/2 tsp. Mustard Seed (per jar)

1/2 tsp. Dill Seed (per jar)

1/2 tsp. Crushed Red Pepper Flakes (per jar)

Slices of Celery (optional - use what you would like, per jar)

Sliced Carrots (optional - use what you would like, per jar)

7 small Pickling Onions (one per jar)

7 Cloves of Garlic (one per jar)

5 C. White Vinegar

5 C. Water

1/2 C. Pickling Salt

Sterilize & prepare your jars, rings & lids for canning~

Put spices in each jar...

Add one pickling onion and one clove of garlic to each jar.

I put a couple of carrot slices and a few small pieces of celery and then fill the jars with cauliflower, leaving a bit of room on top to add another thin carrot slice and a thin slice of celery to the top. 

Leave about 1/2" headspace on top -

Bring your water, vinegar and salt to a boil -

Ladle hot brine over veggies. Run a non-metallic utensil down the inside to get the air bubbles out. Wipe your jar rims, put on your lids and rings and I process for the time specified on a canning altitude chart. 

You can find your proper time for your altitude at the National Center for Home Food Preservation Webpage

I used 6, 2 lb. heads of Cauliflower & it bottled 25 pint jars of pickles

I let them sit and brine for at least 6 weeks before I open a jar to eat. 

The longer they sit in the brine, the better they get~!

I love this time of the year, when there is an abundance of produce...

Me & a friend both ordered a Bountiful Basket and she got the add on 25# of cauliflower for $14 and we split it, to both do some pickled cauliflower.

Enjoy your pickles~!