Strawberry Daiquiri Jam & Margarita Jelly Recipe

I’ve notice a lot of people finding my blog by searching for Strawberry Daiquiri and Margarita Jam recipes…so I’m going to post the two recipes that I used.

I’ve been told by the few people that I gave them as gifts that the jams were wonderful! 😀 So, here you go!

Both jams are from the book 175 Best James, Jellies, Marmalades & Other Soft Spreads, by Linda J. Amendt.

STRAWBERRY DAIQUIRI JAM

2-1/4 Cups Crushed Strawberries
3/4 Cup Drained juice-packed crushed pineapple
2/3 Cup Freshly squeezed lime juice (use REAL limes, not the stuff from a jar)
1/2 Cup Rum
6 Cups granulated Sugar
1/2 tsp unsalted butter
1 pouch (3 oz) liquid pectin

TIPS:
For a uniform texture, cut strawberries into pieces before gently crushing them with a potato or vegetable masher.

For 2-1/4 cups crushed strawberries, you’ll need about 2 lbs or 5 Cups of strawberries.

1. Prepare canning and jar lids and bring water in the canning bath to a boil.

2. In an 8-quart stainless steel pot, combine strawberries, pineapple, lime juice and rum. Gradually stir in sugar and butter. Bring to a boil over medium hear, stirring constantly until sugar is completely dissolved.

3. Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for 1 minute.

4. Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.

5. Ladle hot jam into hot jars, leaving a 1/4 inch headspace. Remove any air bubbles. Wipe jar rims and thread with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip tight.

6. Place jars in canner, making sure they are covered by at least an inch of water. Cover and bring to a gentle boil, process 4-oz jars and 8-oz jars for 10 minutes; process 1-pint jars for 15 minutes (PLEASE CHECK THIS POST FOR HIGH ALTITUDE PROCESSING)

7. Remove jars from canner and place on a cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.

~~~~~~~~~~~~~~~~~~~~~~~

MARGARITA JELLY

1-1/2 Cups Water
1 Cup fresh squeezed lime juice
1/2 Cup Tequila
1/4 Cup Triple Sec
4-1/2 Cups Granulated Sugar
1 Pouch (3-oz) Liquid Pectin
~ I added the zest of 3-4 limes

1. Prepare jars and lids and canning bath.

2. In a large stainless steel stockpot, combine water, lime juice, tequila, Triple Sec and sugar. Bring to boil over medium heat, stirring constantly until sugar is completely dissolved.

3. Increase heat to medium-high and bring to full boil, stirring constantly. Stir in Pectin (and lime zest if you want to add it). Return to a full boil, stirring constantly for 1 minute.

Follow steps 4-7 above (in Strawberry Daiquiri recipe).

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Maple Nut Scones with Pear Butter

I’m going to post some recipes today ~ here is one that was just emailed to me from Raley’s (where I grocery shop) ~ sounds delicious! Dill Pickles and Jam/Jelly recipes will be in another post.

Maple Nut Scones with Pear Butter (from Raley’s Recipe Center)

INGREDIENTS

Pear Butter:
1 large very ripe Bartlett pear, peeled,
cored and mashed
1/4 cup softened butter (no substitutions)
1 tbsp. pure maple syrup

Scones:
3 cups flour
1/3 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, cut into pieces
3/4 cup buttermilk
1 tsp. imitation maple flavor
1 cup peeled and diced Bartlett pears
1/2 cup chopped pecans
1/2 tbsp. sugar (for topping)

DIRECTIONS
Prep time: 30 minutes
Cook time: 35 minutes total

To prepare butter: Simmer mashed pear in a small saucepan over medium heat for 15 minutes or until liquid has evaporated. (Pear will start sticking to the pan at this point.) Let cool slightly; stir in butter and maple syrup. Let stand at room temperature to thicken. Butter can be prepared ahead, if desired, and stored in the refrigerator up to 1 week.

To prepare scones: Preheat oven to 400°F. Combine dry ingredients except 1/2 tbsp. sugar in a medium bowl. Cut in butter with a pastry blender until butter is the size of peas (do not overmix). Stir in buttermilk, maple flavor, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and cut into 10 wedges with a sharp knife. Place wedges 1 inch apart on a baking sheet lined with parchment paper. Sprinkle lightly with 1/2 tbsp. sugar. Bake for 20 minutes or until golden brown on top. Serve warm with Pear Butter.

Makes 10 scones.

Nutrition Per Serving: 340 calories, 5 g protein, 20 g total fat (10 g sat., 0 g trans), 38 g carbohydrate, 3 g fiber, 9 g sugar, 40 mg cholesterol, 320 mg sodium, 8 points

Baking for the Holiday Gifts Packages

It’s getting to be that time to start thinking about what baked goods I’m going to make to add the the Christmas Gift Packages this year…my jams and soap are all made, now I have to figure out which cookies and candy to make.

I think I’ve decided on Peppermint Bark, Gingersnaps, Peanut Brittle, and Pecan Snowballs (or Russian Tea Cookies).

So….what is your favorite cookies/candy to make to give out during the Holidays?

DARK CHOCOLATE PEPPERMINT BARK

This is a real easy recipe…I make them in small batches on jelly roll cookie tins lined with parchment paper.

Ingredients: one bag of your favorite Dark Chocolate Chips, one bag of White Chocolate Chips or White Chocolate Bar, a box of small Candy Canes…smashed.

In a double boiler (or you can use a large 6 cup glass measuring cup in a pan of water) melt your dark chocolate and then spread over the parchment paper. Melt the white chocolate and pour over the dark chocolate layer. Sprinkle on the crushed candy canes and lightly press into the chocolate. Place in the freezer…when cold, pick it up and give it a whack like you would making Peanut Brittle.

GRANDMA McDONALD’S PEANUT BRITTLE
Mix together in a large pot the following and bring the mixture to 240F (this is high altitude degrees)…250F for lowlanders.
3 Cups Sugar
1 Cup Water
1 Cup White Syrup

Add 1-1/2 pounds of Raw Peanuts and STIR CONSTANTLY to 290F (high altitude degrees)…300F for lowlanders, then take off heat.

➡ NOTE!!!! ❗ You’ll have to have your lipped cookie tin buttered and ready to go NEXT to you for this next step…OK? Are you LISTENING?! Get your tin READY! And get two ready, just in case. 😀

Stir in:
1/4 tsp of salt
1 TBSP butter
1 tsp vanilla
1-1/2 tsp Baking Soda
(the reason to have that tin all buttered up and right next to you! Bah-WOOSH goes the mixture!)

Spread mixture onto the greased cookie tin and let cool. Break when cooled.

GINGERSNAP COOKIES

2/3 C Canola Oil
1 C sugar
1 egg
4 TBSP Molasses
2 C flour
2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1-1/2 tsp ginger
sugar for dipping

Mix oil with sugar, add egg and beat well. Stir in molasses. Sift dry ingredients together and add to egg/molasses mixture. Form balls ~ drop and roll in sugar. Bake in a 350F oven for 10-15 minutes (depends on if you want them soft or crunchy…I like them sorta hard on the outside and chewy on the inside so I take them out around 10 minutes).

These freeze very well.

PECAN SNOWBALLS ~ or Russian Tea Cookies

1 Cup softened Butter (no substitutes!)
1/2 Cup powdered Sugar
1 tsp pure Vanilla
1/4 tsp salt
1-3/4 Cup Flour
3/4 Cups finely chopped Pecans

In a large mixing bowl, mix butter and sugar until well blended, about 1 minute. Add vanilla and salt. Stir in flour on low speed until combined, add in nuts. You can place in refrig for an hour for dough to set/blend flavors.

Heat oven to 325F and then roll dough into 1-inch balls and place on ungreased cookie sheet (I use parchment paper). Bake for 10-12 minutes, firm to the touch but not brown. Do not over bake. While still warm, roll cookies into extra powdered sugar and cool.

These freeze very well.

More of my Favorite Autumn Recipes…apples, sweet potatoes, and cranberries!

I have three more recipes to post and then I’m finished for the day! All three are great for the fall/autumn.


painting by John R. York, click on his name for his ebay shop.

This cake is from the leaflet that you can pick up when visiting Apple Hill in Camino/Placerville, CA area ~ one of my favorite places to visit in October.

Apple Hill Cake

Combine 2 cups of sugar, 1/2 cup of oil and 2 eggs in a large mixing bowl.

Add 4 cups of diced apples

Sift together 2 cups flour, 1 tsp salt, 2 tsp cinnamon, 1 tsp nutmeg, 2 tsp baking soda then add to apple mixture.

Pour into 9×13 greased cake pan and bake for 1 hour in a preheated 350F oven.


O’Hallowran’s in Apple Hill

The following recipe was always brought by my sister-in-law to the big Thanksgiving gathering of my inlaws…the gathering sorta died out slowly after my husband’s grandma died, the aunts and uncles and cousins have all gone their own way now.

Cranberry Relish

1 bag whole cranberries
1 apple
1 orange with peel
1-1/2 cups crushed pineapple
1-1/2 cups sugar
1 small package strawberry jello
1/2 cup chopped pecans

Chop cranberries, orange and apple in food processor or blender into small pieces. Dissolve jello in 1 cup hot water, or 1/2 cup hot water and 1/2 cup pineapple juice. Mix all together and chill.

I made the following recipe for last Thanksgiving ~ most scrumptious, indeed! It’s from Tyler Florence and you can find it on the foodnetwork. It was the one that was broadcasted on 20 November 2007 ~ where he cooked the whole Thanksgiving meal with one temp oven.

Whipped Sweet Potatoes and Bananas with Honey

You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat up in the oven.

5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup unsalted butter, at room temp
1/4 cup honey
Kosher salt
1/2 cup flour
3/4 cup dark brown sugar
1-1/2 cups pecans, chopped

Preheat oven to 375F.

Prick sweet potatoes all over with fork, put them on a roasting pan and roast for 30 minutes. Toss bananas onto pan and continue roasting for 10-15 minutes until bananas and potatoes are very soft. Remove pan from oven but don’t turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel bananas and add them to bowl along with 1 stick of the butter and the honey. Season with salt and beat vigorously with a wooden spoon until well combined and mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, brown sugar, flour and pecans until mixture is course crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to oven. Cook for about 20 minutes until the crumbs are golden.

Serve hot.

Some Favorite Recipes ~ All Desserts

I think today I’m just going to share a couple of my favorite dessert recipes ~ some family ones and others are ones I’ve found and adapted to my own tastes.


Picture taken off of the Reno Gazette Journal a couple of years ago…this is looking at Slide Mountain/Mt. Rose from Pleasant Valley.

After Blaze talked about eating Elephant Ears at the fair it got me thinking about my Grandma Stickles recipe for Knee Patches (same thing as Elephant Ears). My dad said the recipe came from a neighbor when he was little, a Mrs. Raurseyer (I think that is how it was spelled). Not sure if it’s from Minnesota or when they moved to Southern California. Anyhoo…here is the recipe:

KNOE BLATZA (Knee Patches)

4 eggs well beaten (about 5 minutes)
6 TBSP sour cream
1 lb flour (4 C. sifted)
1 tsp vanilla
1 tsp salt

Mix all together like bread dough. Keep in refrig for 2 or 3 hours. Roll Thin!, then stretch.*** Fry in deep shortening (crisco or other vegetable shortening).

***I use a dish towel over my knee and stretch as thin as possible. Paper thin! Then instead of making big ole elephant ear sizes, I cut into 5″-6″ pieces with a knife then throw them into the oil. Then I sprinkle with either sugar, cinnamon sugar, or powdered sugar.

These are best eaten within a day or two. So I’d keep the dough in the frig until you’re ready to eat them or give them away.

Caramelitas are a big favorite of mine…how can you go wrong with caramel, chocolate, pecans and oatmeal??!!!??? I first had these in college…I was in an archaeology class that met on weekends to go out and learn field methods. We took turns bringing breakfast and lunch…and beer. 🙂 I can’t remember her name…can still picture her though, petite blondish hair cut short with a braided rat-tail…she brought a pan full of these deliciously sinful bars.

CARAMELITAS

2-1/4 C. flour, divided
2 C. quick-cooking oats
1-1/2 C. brown sugar
1 tsp baking soda
1/2 tsp salt
1-1/2 C. cold butter
1 pkg of semisweet or dark chocolate chips
1 C chopped pecans (I add a wee bit more)
1 jar of caramel ice cream topping

In a bowl combine 2 C flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. (I actually stick my butter in the microwave to soften it a bit) Set 1/2 aside for topping. Press remaining crumb mixture into a greased 13x9x2 baking pan. Bake at 350F for 15 minutes. Sprinkle on top the chocolate chips and pecans. Mix together the caramel topping with the remaining flour and then drizzle over the pecans. Sprinkle the rest of the crumb mixture over the caramel. Bake for another 15-20 minutes or until golden brown.

Cool for a couple of hours before cutting…or just take a spoon and dig in! 🙂

Here at work we always have a Halloween/Nevada Day/Fall Potluck ~ it’s usually me and one of the grad students from a different department that heads it up. I try to make something with pumpkin…pumpkin chili, pumpkin bread, pumpkin cobbler. The following is the Pumpkin Cobbler recipe:

PUMPKIN COBBLER

3 eggs, beaten
15-oz can pumpkin
12-oz can evaporated milk
1 C. sugar
1/8 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1 tsp pumpkin spice
1 Tbsp Vanilla
1 pkg yellow cake mix
1-1/4 C butter, melted
1 C chopped pecans (you can use whatever nuts you like)

Mix the first 8 ingredients together; pour into an ungreased 13x9x2 baking pan. Sprinkle cake mix over the top; drizzle with butter. Bake at 350F for 25 minutes. Top with nuts and bake for an additional 15-20 minutes.

We make these Ginger Cookies every Christmas…but I start making them in the fall. I just love ginger and cinnamon. These are really cool to wrap up with a tea cup/mug and tea for a present.

GINGER COOKIES

2/3 C Canola Oil
1 C sugar
1 egg
4 TBSP Molasses
2 C flour
2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1-1/2 tsp ginger
sugar for dipping

Mix oil with sugar, add egg and beat well. Stir in molasses. Sift dry ingredients together and add to egg/molasses mixture. Form balls ~ drop and roll in sugar. Bake in a 350F oven for 10-15 minutes (depends on if you want them soft or crunchy…I like them sorta hard on the outside and chewy on the inside so I take them out around 10 minutes).

New Recipes for Dinner ~ Pork Chops with Orange Rice

I was looking at some of the the Simple Woman Day Journals yesterday when I saw Nancy at Home Made Blessings mention pork chops with orange rice for dinner. I’ve never heard of orange rice before and I had pork chops defrosting in the frig, so I googled orange rice. Well, her recipe ended up different than the one I found. Will have to try hers too (you can find Nancy’s on the 25 August 08 Day Journal).

I modified a recipe I found ~

I sauteed two stocks of celery (with leaves) and 1/3 of a red onion (thats all I had, probably would have used a yellow onion if I had one) in 1 TBSP of butter. Added about a TBSP of fresh thyme out of my garden, the zest of one large orange, 1-1/2 cups of water, 1 cup of orange juice. Bring to boil, add 1 cup of brown rice (you can use white…but I like brown). I browned the two pork chops (just two of us) with salt & pepper and then added them to the pot and cooked until the rice was ready ~ that was about 40 minutes. The rice was GREAT! Very tasty…really good on a summer’s evening.

Made a salad up with just romaine lettuce and a cucumber from the garden…I had bought Newman's Own Light Lime Vinaigrette a while back…my husband had some but I never tried it until last night. HOLY COW! That’s really good stuff! They always say 2 TBSP is a serving…never could figure out why…that’s a lot of dressing. I only use enough to give it flavor, which is less than 1 TBSP. If you’ve never tried it, please do! It’s excellent! LOVE the Lime zestiness of it! Making my mouth water just writing about it.

Paula Deen’s Christmas Ham for Easter

NOTE: Since I see a lot of people looking up this recipe I thought I’d let you know how it turned out. The ham with the marmalade/mustard rub was EXCELLENT ~ very tasty. BUT ~ personally, I’d leave off the crust. Or at least use a pie crust instead, as the crescent rolls kept sliding off the ham!

I was watching Paula Deen on the Food Network last Christmas and drooling over her CHRISTMAS HAM recipe…only we were invited over to the in-laws for Christmas and I didn’t get to make it! So, guess what I’m making for Easter!?! 🙂

Also will be making scalloped potatoes and from Raley’s Something Extra Spring 2008 magazine, MUSHROOM & ASPARAGUS SALAD.