1 lb peeled, chopped onions
4 garlic cloves, peeled & chopped
1- 1/2lbs fresh Anaheim chiles, seeded and chopped
5 lbs fresh tomatoes, peeled & chopped
2 tsp salt
3/4 cup white vinegar (5% strength)
1/4 cup fresh cilantro leaves, chopped (optional)
In large pot combine all ingredients except cilantro and heat to simmering. Simmer 10 min, then stir in cilantro if using. Pack mixture into hot sterilized pint or half pint canning jars, leaving 1/2" head space. Adjust lids and bands to seal and process in boiling water bath, covering tops of jars 1-2" with water. Process 30 minutes at our altitude.
Yield: 6-8 pints Refrigerate after opening.
(Adapted from Food & Family) Makes 8-10 (6 oz.) jars of jam Note: This jam isn’t overly spicy. It tastes like a classic raspberry jam, with a punch of heat at the end.
Ingredients: 8 cups frozen or fresh raspberries 3 jalapeno peppers 4 cups sugar The juice of one lemon 2 tablespoons pectin (I use Pomona’s Universal Pectin as it’s great for low-sugar recipes such as this.)
Method: Fill a large stockpot or canning pot with water, and bring to a boil. (Fill it just enough to cover your jam jars, about 1/2 to 3/4 full.) Wash and rinse your jars, lids, and rings and then place in the pot of boiling batter. Turn heat off, cover and let stand in water until ready to use.
Mince the jalapenos. Depending on how spicy you want the jam, you can choose to remove or include the seeds (the more seeds, the spicier the jam). Place the berries in a large pot, and gently mash them with the back of a spoon. Pour in the sugar, lemon juice, and jalapenos and bring to a full rolling boil over high heat. Stir continuously. Once the fruit comes to a boil, pour in the pectin and continue stirring over high heat for 4 minutes.
Remove mixture from the heat, and skim off any foam. Remove your jars from the hot water bath and place on a clean dish towel (be sure to drain any water from inside the jars). Ladle jam into jars, leaving 1/8 inch headspace. Make sure jar lids are dry. Place the lids on each jar, and screw jar rings onto each jar. Process in a hot water bath for 10 minutes. Remove jars and place upright on a towel. Allow to cool completely. When cool, check seals by pressing middle of lid with finger, if lid springs back, the lid is not sealed and the jam must be refrigerated.
3 cups crushed strawberries (about 6 cups whole berries)
2/3 cup lime juice
1/2 cup tequila
1/4 cup Triple Sec or other orange liqueur
6 cups sugar
1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin
1 teaspoon finely shredded lime peel
In an 8- to 10-quart heavy pot combine strawberries, lime juice, tequila, and Triple Sec. Stir in sugar. Bring mixture to a full rolling boil, stirring constantly. Quickly stir in pectin and lime peel. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (It is normal for fruit to float to the top as jam cools.)
Makes 7 half-pints.Description
These little beauties are so addictive: sweet, spicy, and tangy. Once you start eating these, you’ll find all sorts of places to stash them—sandwiches, potato salad, grilled meat, and pasta, just to name a few.
3 pounds Firm, Fresh Jalapeno Peppers, Washed 2 cups Cider Vinegar 6 cups White Granulated Sugar ½ teaspoons Turmeric ½ teaspoons Celery Seed 3 teaspoons Granulated Garlic 1 teaspoon Ground Cayenne Pepper
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.
Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
Jan's Banana Bread
1 C mashed very ripe bananas
1 C granulated sugar
1/4 C vegetable oil
1/2 C sour cream (I use natural yogurt)
2 eggs beaten
1/4 tsp. each of almond, anise & vanilla extracts
1 1/2 C all-purpose flour
1 tsp. baking powder
1 tsp baking soda
1/2 tsp. salt
1/4 C chopped walnuts
In a large mixing bowl
combine bananas, sugar,
oil, sour cream (or yogurt) and eggs; mix thoroughly.
In separate bowl mix together dry ingredients
and add to wet ingredients.
Pour into greased 9 x 5 loaf pan. Bake at 325
degrees F (160 C) oven for 1 to 1 1/4 hours or
until tester inserted in center comes out clean.
Cool in pan 5 minutes before turning out onto
rack to cool completely. Slice to serve, butter if
desired. Makes 1 loaf.
Extra Special Zucchini Bread
2 c. sugar
1 c. veg. oil
1 tsp. vanilla
8 oz. cream cheese, softened
2 c. flour
1 tsp baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 tsp nutmeg
2 c. chopped walnuts
2 c. shredded zucchini
Heat oven to 350* Grease and flour 2 regular loaf pans. Mini loafs work well also. Beat sugar, eggs, oil, and vanilla until smooth. Beat in cream cheese. Add dry ingredients and mix. Fold in nuts and zucchini. Bake until a knife inserted comes out clean. These bake well as muffins also. I froze them in mini loaves for my son to take to school
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Chicken Green Chile
12 Roasted, Peeled, Seeded & Chopped Anaheim Chiles
1-2 Cooked, Shredded Chicken Breasts
1 Can Chopped Tomatoes with Juice
1 -32oz Box Chicken Broth
1 Cup Water + Heaping TBS. Better than Chicken Bouillon
1 Chopped Onion
2-3 Chopped Cloves Garlic
In Large Stockpot, Sauté chopped onion in small amount olive oil. Add rest of ingredients and seasonings to taste – salt, pepper, dry cilantro, Mexican oregano (1 TBS), dash of Ancho Chile Powder, Simmer about 1 hour to Thicken: Reserve 3-4 TBS of Liquid & Mix with 1 TBS Corn Starch. Add to Green Chile & Simmer 10-15 min.
Chocolate Lover's Zucchini Cake
For the Cake
· 2 cups sugar
· 3/4 cup oil
· 3 eggs
· 2 tsp vanilla
· 2 1/2 cups flour
· 1 1/2 tsp baking powder
· 1 1/2 tsp baking soda
· 1/2 cup cocoa
· 1 tsp cinnamon
· 1/2 tsp salt
· 1/2 cup milk
· 2 1/4 cups grated zucchini
For Chocolate Frosting
· 1 stick butter melted
· 2/3 Cup Cocoa
· 3 Cups Powder sugar
· 1/3 cup milk
· 1 tsp vanilla extract
Chocolate Lover’s Zucchini Cake
1. Preheat oven to 325°.
2. Grease and flour a Bundt pan.
3. In a large mixing bowl, mix sugar, oil, and eggs together until creamy.
4. Add in vanilla, and mix until well combined.
5. In a smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.
6. Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
7. Slowly mix in the milk.
8. After everything is well combined, stir in the zucchini.
9. Pour into bundt pan and bake for approximately 60 minutes.
10. Cake will be done when tooth pick inserted comes out clean.
11. *Check cake at 50-55 minutes
1. In a medium size mixing bowl, add melted butter. Mix in cocoa.
2. Next add in some powder sugar and then milk, then some powder sugar then milk. Repeat until all is well mixed. Mix on low speed.
3. After frosting is well blended, add in vanilla.
4. Makes about 2 cups of frosting.
5. Frost cake once cake has cooled.
Bourbon Peach Jam with Vanilla Bean
Prep Time 30 minutes
Cook Time 30 minutes
3 1/2 pounds ripe peaches
3 1/2 cups brown sugar
3 1/2 cups granulated sugar
2 Tbsp freshly squeezed lemon juice
2 Tbsp freshly squeezed lime juice
1 vanilla bean, 1 Tbsp vanilla bean paste or 1 Tbsp vanilla extract
1 teaspoon butter
3/4 cup bourbon, divided
One (6-ounce) box liquid pectin (two foil packets)
1. Prepare the jars and lids: place six clean half-pint jars on a tray and put into a 225 degree oven; keep war, until ready to fill.
2. Put the bands and lids into a medium saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and keep the bands and lids in the hot water until ready to use.
To Prepare the Peaches:
1. Bring a large pot of water to a boil. Fill another large bowl with ice water. Cut an X into the bottom of each peach and drop them into the boiling water and blanch for 30 seconds. Remove the peaches from the hot water and immediately plunge them into the ice water.
2. Once cool, pull off skin and chop the peaches. Transfer HALF of them to a blender and pulse just until they are coarsely pureed. You should have about 4 cups of puree.
3. Put a large pot for canning on the stove filled with water and heat on high.
4. Put both the pureed and chopped peaches in a large, heavy-bottomed pot. Add both sugars, lemon juice, lime juice, 1/2 cup of the bourbon, vanilla and butter.
5. Bring to a full rolling boil over medium-high heat, stirring constantly. Add the pectin and return the mixture to a full rolling boil. Boil hard for one minute.
6. Add the remaining bourbon and let boil for a few seconds.
7. Turn off heat and let mixture settle; skim any foam from the surface with a metal spoon. Discard the vanilla bean if used.
8. Remove the jars from the oven and ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, cover with lids, and screw bands on until just barely tight.
9. Place the jars on a rack in the canning pot with boiling water and cover the pot. When the water in the pot returns to a boil, boil for 10 minutes for half pint jars and 15 minutes for full pints.
10. Turn off heat, remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
11. Preserved jam will keep for up to one year in a cool, dark place.
12. If you choose to not preserve the jam, it will keep refrigerated for about 6 months in the fridge.
High Altitude Notes: The Liquid Pectin did not work for me: I ended up re-cooking my batch and had to add powdered pectin to get the jam to set up. Next time I intend to use only Powdered Pectin.
I utilized liquid vanilla and it worked fine. I used a higher end Bourbon (Maker’s Mark).
Amount Per Serving: Calories: 106 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 5mg Carbohydrates: 25g Fiber: 0g Sugar: 24g Protein: 0g
The nutritional information is computer-generated and only an estimate.
© Creative Culinary
Dilly Casserole Bread 2 to 2 2/3 cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 2 to 3 teaspoons instant minced onion 2 teaspoons dill seed 1 egg ¼ teaspoon baking soda 1 pkg. active dry yeast 1 tablespoon margarine or butter 1 cup cream cottage cheese 1/4 c. water 2 teaspoons margarine or butter melted optional but I do, I didn't sprinkle with the salt ¼ teaspoon coarse salt, if desired in large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well. In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130º F.) add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 ½ cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85ºF.) until light and doubled in size. 45 to 60 minutes. Generously grease 1 ½ or 2 quart casserole. Stir down dough to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Heat oven to 350º F. uncover dough. Bake 30 to 40 minutes or until deep golden brown and loaf sounds hollow when tapped lightly. Immediately remove from casserole; cool on a wire rack. Brush warm loaf with melted margarine; sprinkle with coarse salt. high altitude...375 35-40 minutes