Canning Homemade Applesauce

Homemade Applesauce

 Nothing tastes as great as fresh homemade applesauce.  Even if you aren't normally a fan, this recipe is sure to make an applesauce lover of you!!!!  FRESH DELICIOUSNESS!  I revised this a little but found the basic recipe on the Pioneer Woman's website.  The result is delicious. I had received a bunch of apples courtesy of my Dad, who now runs the farm where my Grandpa used to garden.  The trees were planted over 50 years ago by my Grandpa and the apples are a yummy crisp, tart-sweet flavor.  I kept adding brown sugar until it tasted just right.  Some apples are more tart than others.  I also canned mine by filling sterilized jars to within a half inch from the top.  Ran a butter knife around the edges of the bottle to get out any air bubbles.  Wiped off the rim of each bottle and placed on a flat lid that had been brought to a simmer.  Screwed on the rings and processed in a water bath canner.  Once water was boiling I processed for 20 minutes.  Removed from canner and let rest on a dishtowel for 24 hours until all lids had sealed.

 

Ingredients

• 6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices
• 1 cup Apple Juice Or Apple Cider
• Juice Of 1 Lemon
• 1/2 cup Brown Sugar, Packed
• 1 teaspoon Cinnamon, More Or Less To Taste
• Optional Ingredients: Nutmeg, Maple Syrup, Allspice, Butter

Preparation Instructions

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.
Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes...or any place where applesauce is needed!

Dutch Apple Baby

 

Dutch Apple Baby

"I tried these first at Smitty's Pancake and Steak House in Idaho Falls.  They serve theirs piping hot with a sprinkling of powdered sugar and fresh lemon wedges to squeeze over the top.  I found this version on allrecipes.com and I loved it even more!!!"

Ingredients:

4 eggs 1/2 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1 tablespoon sugar 1 pinch salt 1 cup milk 1 teaspoon vanilla extract 2 tablespoons unsalted butter, melted

1/2 teaspoon ground nutmeg   1/4 cup unsalted butter 1/2 cup white sugar, divided 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 large tart apple - peeled, cored and sliced

Directions:

1.	In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2.	Preheat oven to 425 degrees F (220 degrees C).
3.	Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
4.	Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Cupcakes for a Friend

Tastiest Cupcakes ever and made with Love

Mimi and Miguel

 

My all too cute kiddos decided to make their friend Britton some cupcakes since he had broken his arm. This was all their idea, both are very compassionate. Mimi got started making these as soon as she got home from school today. They were made totally from scratch and boy were they delicious. She even decorated them all by herself. I'm happy that they both love to serve others! So sweet-literally...hehe!

 

Delightful Vanilla Cupcakes

2 cups all purpose flour (spoon in, level)

3 tsp. baking powder

pinch of salt

1 1/2 cup white sugar

2/3 cup butter, softened

2 large egg

1 1/2 cup milk

1 tsp. vanilla extract

 

1. Preheat oven to 350 degrees

2. Line 18 muffin tins with paper liners

3. Sift the flour, baking powder and salt in a bowl and mix

4.   In a mixer cream the sugar and butter.  Whisk in eggs.  Gradually add the milk and vanilla.  Slowly add in flour until it is all added and the batter is smooth.

5.  Spoon into the liners to about 3/4 full.  Bake 27-28 minutes, until the tops are golden and spring back when gently pressed.  Cool completely before decorating with frosting.

Yields 18 cupcakes

 

Cupcake Frosting

1/2 cup shortening

1/2 cup butter, softened

4 cups powdered sugar

3 Tablespoons of milk or cream

1 tsp. vanilla extract

a few drops of your favorite food coloring

 

1.  In a large mixing bowl, beat shortening and butter together until light and fluffy.

2.  Add the powdered confectioners sugar, milk, vanilla and food coloring.  Beat until smooth.

3.  Spread or pipe on frosting.  Add extra sprinkles or decorate to your hearts content.

Creamy Tomato Soup

So we tried this wonderful soup last night.  I loved it because it was healthy simple and I had everything I needed on hand. With the exception of the cream which I usually just substitute with milk.  We served it with a loaf of Italian Pugliese bread that I purchased at Costco and made into grilled cheddar cheese sandwiches for my kiddos.  Everyone loved it and I think this soup will definitely become a keeper at our place!!!  http://www.chow.com/recipes/10836-creamy-tomato-soup

This is a basic comfort recipe that’s almost as easy to make as the condensed variety but is much, much tastier. Needless to say, it pairs well with a grilled cheese sandwich.

INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium sweet onion, coarsely chopped
• 1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano
• 1 1/2 cups low-sodium chicken broth or water
• 2 bay leaves
• 1/3 cup heavy cream

INSTRUCTIONS

1. Heat oil and butter in a medium saucepan over medium heat. Once butter foams, add onion and a big pinch of salt. Season with freshly ground black pepper. Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.
2. Add tomatoes and juices to the pan and stir to crush up tomatoes. Add broth or water and bay leaves and bring to a simmer. Simmer until tomatoes begin to fall apart, about 10 minutes.
3. Remove from heat, discard bay leaves, and allow soup to cool slightly. Carefully purée soup in a blender until smooth (you may have to do this in batches). Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired.

Best Ever Chocolate Chip Cookies

     I have been making these the last 5 years.  It is by far my favorite Chocolate Chip cookie recipe.  I love how the cookies come out soft and chewy every time.  I like my cookies soft not hard and crunchy.  Give them a try they surely will become a favorite of yours too!

1 cup butter or margarine, softened
3/4 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 (12 - ounce) bag chocolate chips (we like semi sweet)

Cream together butter, sugars, eggs and vanilla.  In a separate bowl sift together flour, salt, and baking soda.   Add to creamed mixture and beat well.  Stir in chocolate chips.  Drop onto greased cookie sheet by heaping Tablespoons.  Bake at 350 degrees for 8 to 10 min. until lightly browned.  Makes about 3 dozen.

Oatmeal Muffins

I really love these simple but delicious muffins.  Mostly because I always have the ingredients on hand. They're also healthy and make up so quick.  When I make them I really feel like I've done something special and nutritious for my family.  This recipe can be found at Barefoot and Baking.  I have followed her blog for some time now and I love many of her recipes.  Check out more of her delicious muffins by clicking on her link. http://barefootandbaking.blogspot.com/search/label/muffins

1 cup oats
1 cup buttermilk (tip: If I don't have buttermilk I use this perfect substitute.  Place 1 Tbsp. of vinegar or lemon juice in liquid measuring cup.  Add enough milk to bring liquid to the 1 cup line.  Let stand for 5 min. Then use the amount called for in recipe.)

Mix these together then add:

1/2 cup oil
1/2 cup brown sugar
1 egg

Mix again and then add:

1 cup flour or whole wheat flour ( I like to use White Wheat flour)
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder

Mix until combined. Pour into greased or lined muffin tin.  Bake at 375 degrees for 15 minutes or until golden brown.  Makes 12 muffins.

Red and White Pasta

This is by far one of my favorite go to meals.  It is easey peasey to assemble (like 15 min.) and a yummy pasta dish the whole family always loves!  I make this dish without meat, but I have tasted it with ground beef or sausage which makes a nice variation.

Red and White Pasta
1 lb. (16 oz.) tubular pasta, I use Penne
16 oz. jar of Alfredo sauce
26 oz. jar of spaghetti sauce
2-3 cups of mozarella or Italian blend cheeses

1.    Preheat oven to 350 degees
2.    Cook pasta according to package directions; drain
3.  Spread a thin layer of spaghetti sauce in a 9x13 inch baking dish.  Layer half the pasta, half the alfredo sauce, half the spaghetti sauce, and 1 and 1/2 cup of the cheese.  Repeat the layering with the remaining pasta, alfredo sauce, spaghetti sauce, and cheese.
4.   Cover with aluminum foil and bake 30 min. or until it is hot and bubbly.

Serve with a tossed salad and Italian or French bread.

*Double this and use as a freezer meal.