Fall harvesting is in the air...time for apples-- apple pie, applesauce, apple cobbler... mmmmm!
I found a great deal on a bushel of apples from a local farmer's market. Time to can applesauce.
1. Wash, peel, core and slice apples.
2. Add prepared apples to a large stockpot with enough water to prevent sticking, about 1 1/2 cups. Heat over medium until softened.
3. Remove apples from heat in batches and puree in blender, food processor or food screen.
4. Add hot applesauce to warmed canning jars.
5. Clean rims, add lids and rings.
5. Process quarts in prepared water bath or steam canner for 20 minutes.
Try adding cinnamon or pureed strawberries to applesauce when eating. Applesauce is a great substitute to oil in many baking recipes.
One bushel yields approximately 14-16 quarts.
October 28, 2010
Gardening
If you live in a warmer climate it is time to put in your "Fall" garden. Check online at your local county extension office; they have great information specific to your area, climate and growing zone.
Don't let a limitation of space stop your gardening efforts. Be creative in the containers and areas you use to grow. If you are hesitant to start begin with one crop. Next season plant a few more.
Try planting a "pizza" or "salsa" garden. Included the vegetables needed to make pizza sauce- tomatoes, basil and thyme or for salsa- tomatoes, a variety of peppers and cilantro.
May 11, 2010
Fruit Coffee Cake
Serves 8
1 Quart jar fuirt pie filling
1 1/2 c. flour
3/4 c. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 c. butter
1 egg, beaten
1/2 c. buttermilk
1/2 tsp. vanilla
Topping: 1/4 c. flour, 1/4 c. sugar, 2 Tbsp. butter
Combine 1 1/2 c. flour, 3/4 c. sugar, baking powder and baking soda. Cut in 1/4 c. butter to coarse crumbs. Make a well in the center of the flour mixture; set aside.
Combine egg, buttermilk and vanilla; add all at once to flour mixture. Stir to combine with wooden spoon (batter will be lumpy). Spread two-thirds of the batter in a ungreased cooking pot. Spread pie filling over the top. Drop remaining batter in small mounds on top of filling.
Combine topping ingredients. Sprinkle over top of coffee cake. Bake at 280-300 degrees for 1- 1 1/2 hours, until lightly golden.
1 Quart jar fuirt pie filling
1 1/2 c. flour
3/4 c. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 c. butter
1 egg, beaten
1/2 c. buttermilk
1/2 tsp. vanilla
Topping: 1/4 c. flour, 1/4 c. sugar, 2 Tbsp. butter
Combine 1 1/2 c. flour, 3/4 c. sugar, baking powder and baking soda. Cut in 1/4 c. butter to coarse crumbs. Make a well in the center of the flour mixture; set aside.
Combine egg, buttermilk and vanilla; add all at once to flour mixture. Stir to combine with wooden spoon (batter will be lumpy). Spread two-thirds of the batter in a ungreased cooking pot. Spread pie filling over the top. Drop remaining batter in small mounds on top of filling.
Combine topping ingredients. Sprinkle over top of coffee cake. Bake at 280-300 degrees for 1- 1 1/2 hours, until lightly golden.
Chicken and Stuffing Bake
Yield: 4-6 servings
4 chicken breast, cooked and diced
1 can cream of chicken soup
1/2 c. sour cream
2 Tbsp. onion flakes
1/2 pkg. frozen mixed vegetables, optional
8 oz. box stuffing mix
1/2 c. butter, melted
1 1/2 c. chicken broth
Mix chicken, soups, sour cream, onions and veggies. Pour into a lightly greased cooking pot. Sprinkle with stuffing. Pour mleted butter and broth over top. Bake at 250-280 degrees, in a covered pot, for 1 to 1 1/2 hours until heated through and stuffind has absorbed liquid.
4 chicken breast, cooked and diced
1 can cream of chicken soup
1/2 c. sour cream
2 Tbsp. onion flakes
1/2 pkg. frozen mixed vegetables, optional
8 oz. box stuffing mix
1/2 c. butter, melted
1 1/2 c. chicken broth
Mix chicken, soups, sour cream, onions and veggies. Pour into a lightly greased cooking pot. Sprinkle with stuffing. Pour mleted butter and broth over top. Bake at 250-280 degrees, in a covered pot, for 1 to 1 1/2 hours until heated through and stuffind has absorbed liquid.
Black Beans
1/2 lb. black beans
Sort, rinse and soak beans over night, covered by 2-3 inches of water.
Rinse beans and place in a cooking pot. Add 4 c. borth (beef or chicken), 1/2 tsp. garlic salt and 1 Tbsp. onion flakes.
Cook at 250 degrees, covered for 4-6 hours.
Beans are soft and tender! Great in burritos or as a side.
Sort, rinse and soak beans over night, covered by 2-3 inches of water.
Rinse beans and place in a cooking pot. Add 4 c. borth (beef or chicken), 1/2 tsp. garlic salt and 1 Tbsp. onion flakes.
Cook at 250 degrees, covered for 4-6 hours.
Beans are soft and tender! Great in burritos or as a side.
Blueberry Muffin-loaf
Yield: 3 mini loaves
1 3/4 c. flour (try half wheat flour)
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
3/4 c. milk
1/4 c. cooking oil
3/4 c. fresh or frozen blueberries
Lemon Glaze:
1/2 c. powdered sugar plus 2-3 tsp. lemon juice
Combine flour, sugar, baking powder and salt in a mixing bowl. Make a well in the center. Combine egg, milk and cooking oil. Add egg mixture into flour mixture. Stir until just moistened. Fold in the blueberries.
Lightly grease 3 mini loaf pans. Divide batter into thirds. Bake at 280 degrees for 1 hour or until lightly golden. Remove from pans and allow to cool.
If desired combine glaze ingredients and drizzle over the top of each muffin loaf.
1 3/4 c. flour (try half wheat flour)
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
3/4 c. milk
1/4 c. cooking oil
3/4 c. fresh or frozen blueberries
Lemon Glaze:
1/2 c. powdered sugar plus 2-3 tsp. lemon juice
Combine flour, sugar, baking powder and salt in a mixing bowl. Make a well in the center. Combine egg, milk and cooking oil. Add egg mixture into flour mixture. Stir until just moistened. Fold in the blueberries.
Lightly grease 3 mini loaf pans. Divide batter into thirds. Bake at 280 degrees for 1 hour or until lightly golden. Remove from pans and allow to cool.
If desired combine glaze ingredients and drizzle over the top of each muffin loaf.
Chicken Cacciatore
Serves 4-6
1 medium onion, thinly sliced
1 1/2 lbs. boneless skinless chicken breast
2 (8 oz.) cans tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1 tsp. oregano
1/2 tsp. basil
1 (6 oz.) can DAWN FRESH mushroom steak sauce
Layer sliced onion on the bottom of a cooking pot. Add the chicken pieces. Stir together the remaining ingredients. Spread over chicken. Cover and cook 250-280 degrees for 4 to 6 hours. Serve with pasta or mashed potatoes.
1 medium onion, thinly sliced
1 1/2 lbs. boneless skinless chicken breast
2 (8 oz.) cans tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1 tsp. oregano
1/2 tsp. basil
1 (6 oz.) can DAWN FRESH mushroom steak sauce
Layer sliced onion on the bottom of a cooking pot. Add the chicken pieces. Stir together the remaining ingredients. Spread over chicken. Cover and cook 250-280 degrees for 4 to 6 hours. Serve with pasta or mashed potatoes.
Toffee Nut Bars
1 c. butter, softened
1 c. brown sugar
1 1/2 tsp. vanilla
1 c. whole wheat flour
1 c. all-purpose flour
1 c. milk chocolate chips
1 c. chopped pecans or walnuts
Preheat solar oven while making dough. In a large bowl, combine butter and brown sugar until light and creamy. Add vanilla and flours; stir well. Stir in chocolate chips and nuts. Divide dough, pressing into 2 ungreased pans.
Bake uncovered at 250 degrees or higher for 30-40 minutes. Score while warm; remove once cooled.
Crescent Rolls
1 Tbsp. yeast
1 c. warm water
3 Tbsp. sugar
1 tsp. salt
3 Tbsp. butter, softened
1/3 c. nonfat dry milk
1 egg
2 1/2- 3 1/2 c. flour
melted butter
Mix yeast and water, let stand 5 minutes. Add sugar, salt, butter, dry milk, egg and 2 cups flour. Beat until smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl and let rise until double in size (about 45 minutes). Punch down and roll dough into a circle; brush with melted butter. Cut into 12 pie-shaped pieces. Roll starting at wide end, shaping into a crescent. Place on lightly greased baking sheets. Let dough rest 10 minutes (preheat oven at this time).
Bake uncovered in solar oven at 250 degrees for 40 minutes. (Bake in conventional oven at 375 degrees for 12-15 minutes)
Salmon with Herbed Vegetables
2 Salmon Fillets
Juice of 1 lemon
1/2 tsp. rosemary and/or thyme (use 1 or a combination)
Salt and pepper to taste
1 small zucchini, thinly sliced
4 baby carrots, thinly sliced
1/4 small red onion, thinly sliced
1/4 bell pepper, thinly sliced
2 Tbsp. butter
1/4 tsp. dill
1/4 tsp. parsley
1/4 tsp. garlic salt
Rinse salmon fillets. Place in cooking pot, on rack if avilable. Drizzle with lemon and season with rosemary or thyme and salt and pepper to taste. Layer sliced vegetables on top od salmon. Combine butter, dill, parsley and garlic salt. Top each fillet with half the butter mixture.
Cook, covered at 280 degrees for 2 hours until juices run clear.
Egg Salad
Serves: 4
6 eggs
1/4 c. mayo
1-2 tsp. mustard
salt and pepper to taste
chopped celery, optional
chooped pickles, optional
Place eggs in covered cooking pot. Cook at 280 degrees for 1 1/2 -2 hours.
Remove shell from eggs and slice (interior of egg may turn brown however, the flavor is not affected). Combine with mayo, mustard, salt, pepper, celery and pickles. Serve on crakers, crossants or sliced bread.
6 eggs
1/4 c. mayo
1-2 tsp. mustard
salt and pepper to taste
chopped celery, optional
chooped pickles, optional
Place eggs in covered cooking pot. Cook at 280 degrees for 1 1/2 -2 hours.
Remove shell from eggs and slice (interior of egg may turn brown however, the flavor is not affected). Combine with mayo, mustard, salt, pepper, celery and pickles. Serve on crakers, crossants or sliced bread.
Cooked Carrots
Serves: 4-6
1 lb. mini cacrrots
Place carrots in cooking pot, cover with lid. Cook at 250-280 degrees for 1 1/2 hours, until soft and tender.
1 lb. mini cacrrots
Place carrots in cooking pot, cover with lid. Cook at 250-280 degrees for 1 1/2 hours, until soft and tender.
Roasted Ranch Potatoes
Serves: 4-6
6 baking potatoes
olive oil
1 pkg. Rnach dressing mix
Wash and scrub potatoes. Dice into cubes. Place in a lightly greased cooking pot. Drizzle with olive oil, sprinkle with ranch mix and toss to coat. Cook covered at 250-280 degrees for 2-3 hours, until fork tender.
6 baking potatoes
olive oil
1 pkg. Rnach dressing mix
Wash and scrub potatoes. Dice into cubes. Place in a lightly greased cooking pot. Drizzle with olive oil, sprinkle with ranch mix and toss to coat. Cook covered at 250-280 degrees for 2-3 hours, until fork tender.
Oatmeal Choco-Raisin Cookie Bars
Yields: 32 cookie bars
1 c. butter, softened
1 c. brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 c. oats (quick or old fashioned)
1 c. choclate covered raisins (or choco chips or raisins)
Pre-heat solar oven.
Beat butter and sugars. Add vanilla and eggs until creamy. Add flour, baking soda, cinnamon and salt. Mix to combine. Stir in oats and chocolate covered raisins. Press half of the dough into a lightly greased rectangular baking pan. Repeat in with remainig dough in additional pan.
Bake at 280-300 degrees for 30-40 minutes. Allow to cool and cut into bars.
1 c. butter, softened
1 c. brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 c. oats (quick or old fashioned)
1 c. choclate covered raisins (or choco chips or raisins)
Pre-heat solar oven.
Beat butter and sugars. Add vanilla and eggs until creamy. Add flour, baking soda, cinnamon and salt. Mix to combine. Stir in oats and chocolate covered raisins. Press half of the dough into a lightly greased rectangular baking pan. Repeat in with remainig dough in additional pan.
Bake at 280-300 degrees for 30-40 minutes. Allow to cool and cut into bars.
Soft Pretzels
Yields: 12-15 pretzels
1 Tbsp. yeast
1 1/3 c. warm water
1 Tbsp. sugar
1/2 tsp. salt
2 c. whole wheat flour
1 1/2- 2 c. all-purpose flour
1 egg, well beaten with 1 Tbsp. water
coarse salt, sesame seeds, poppy seeds, cinnamon & sugar, optional
In a large bowl, sprinkle yeast over warm water. Add sugar ans salt. Using a wooden spoon, gradually stir in 3 1/2 c. flours, forming a stiff dough. Place dough on a floured surface and knead for 5-7 minutes until smooth. Divide dough into 12-15 equal pieces and allow to rest for 5- 10 minutes. Roll each piece into a 15" rope; twist into a pretzel. Place on a greased baking pan. Brush with beaten egg. Sprinkle with topping of your choice.
Bake in solar oven 250-280 degrees for 35-40 minutes.
1 Tbsp. yeast
1 1/3 c. warm water
1 Tbsp. sugar
1/2 tsp. salt
2 c. whole wheat flour
1 1/2- 2 c. all-purpose flour
1 egg, well beaten with 1 Tbsp. water
coarse salt, sesame seeds, poppy seeds, cinnamon & sugar, optional
In a large bowl, sprinkle yeast over warm water. Add sugar ans salt. Using a wooden spoon, gradually stir in 3 1/2 c. flours, forming a stiff dough. Place dough on a floured surface and knead for 5-7 minutes until smooth. Divide dough into 12-15 equal pieces and allow to rest for 5- 10 minutes. Roll each piece into a 15" rope; twist into a pretzel. Place on a greased baking pan. Brush with beaten egg. Sprinkle with topping of your choice.
Bake in solar oven 250-280 degrees for 35-40 minutes.
French Dip Sandwiches
Serves: 4-6
3-4 lb. London Broil
1 c. beef broth
1 pkg. Au Jus sauce
1 pkg. Italian Seasoning
Combine all ingredients in a cooking pot. Cover and cook between 250-280 degrees for 4 hours. Shred with a fork.
Serve on a hoggie roll or homemade bread with cheese, lettuce and tomatoes. Dip in remaining Au Jus sauce.
3-4 lb. London Broil
1 c. beef broth
1 pkg. Au Jus sauce
1 pkg. Italian Seasoning
Combine all ingredients in a cooking pot. Cover and cook between 250-280 degrees for 4 hours. Shred with a fork.
Serve on a hoggie roll or homemade bread with cheese, lettuce and tomatoes. Dip in remaining Au Jus sauce.
100% Light and Fluffy Whole Wheat Bread
Yield: 2 loaves
2 c. warm water
1/4 c. honey
1 Tbsp. yeast
2 tsp. salt
1/3 c. powdered milk
1/4 c. shortening
4 1/2 - 5 1/2 c. white wheat flour
1 c. cooked wheat berries* (optional; lends a nutty flavor and texture)
Combine water, honey and yeast in a large bowl; set aside for 5 minutes. Add salt, powdered milk, shortening and 3 c. of the wheat flour. Stir well, then beat until smooth.
Add remainig flour and wheat berries, if using, and mix to make a stiff dough. Knead dough on a floured surface for 8-10 minutes, until smooth and elastic.
Place dough in a lightly greased bowl, cover and let rise until doubled in bulk (about 1 hour). Punch down and divide dough in half.
Roll half of the dough on a lightly floured surface into a 7"x14" rectangle. Beginning at the short side, roll tightly into a loaf. Place dough into a greased loaf pan seam side down. Repeat with remainig dough.
Cover and let rise until bread rises above the pan (about 30 minutes). Brush with butter if desired. Preheat solar oven, with reflector, 10 minutes prior to baking time in direct sun to a temperature around 280 degrees.
Bake bread for 40-50 minutes. (Remember the bread will not brown as darkly as it does in an indoor oven.) Temps and baking times are just an estimate. Your cooking time may very.
*To cook wheat berries- place half the amount called for in a pot covered by 2-3" of water. Bring to a boil. Reduce heat to low and simmer for 45 minutes. Cooked wheat berries double in bulk and can be sotred in an airtight container in the refrigerator for 2 weeks.
2 c. warm water
1/4 c. honey
1 Tbsp. yeast
2 tsp. salt
1/3 c. powdered milk
1/4 c. shortening
4 1/2 - 5 1/2 c. white wheat flour
1 c. cooked wheat berries* (optional; lends a nutty flavor and texture)
Combine water, honey and yeast in a large bowl; set aside for 5 minutes. Add salt, powdered milk, shortening and 3 c. of the wheat flour. Stir well, then beat until smooth.
Add remainig flour and wheat berries, if using, and mix to make a stiff dough. Knead dough on a floured surface for 8-10 minutes, until smooth and elastic.
Place dough in a lightly greased bowl, cover and let rise until doubled in bulk (about 1 hour). Punch down and divide dough in half.
Roll half of the dough on a lightly floured surface into a 7"x14" rectangle. Beginning at the short side, roll tightly into a loaf. Place dough into a greased loaf pan seam side down. Repeat with remainig dough.
Cover and let rise until bread rises above the pan (about 30 minutes). Brush with butter if desired. Preheat solar oven, with reflector, 10 minutes prior to baking time in direct sun to a temperature around 280 degrees.
Bake bread for 40-50 minutes. (Remember the bread will not brown as darkly as it does in an indoor oven.) Temps and baking times are just an estimate. Your cooking time may very.
*To cook wheat berries- place half the amount called for in a pot covered by 2-3" of water. Bring to a boil. Reduce heat to low and simmer for 45 minutes. Cooked wheat berries double in bulk and can be sotred in an airtight container in the refrigerator for 2 weeks.
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