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Archive for the ‘Sauces’ Category

MANGO SALSA

Feeling tropical here in Florida… I brought home some mangos and made a Mango Salsa. You need to eat it right away before the mangos get over ripe. It’s great on fish, rice, eggs and even as a dip. Mangos are hard to cut up so here is a video to show you how. How to Cut a Mango

Mango Salsa Ingredients

Mango Salsa

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Strawberry Preserves

Lots of catching up to do for my blog…. I’m in LA visiting my kids and have time to post my latest cooking projects.

Strawberry’s are coming into season in Lake Placid so what would be better than some strawberry preserves made from berry’s grown right down the road from where I live. You can’t get much fresher than that. There are three ingredients in Strawberry Preserves… strawberries, sugar and lemon juice.

STRAWBERRY PRESERVES

A vintage recipe for strawberry preserves with no added pectin.

Ingredients:

  • 1 1/2 quarts red, ripe strawberries
  • 5 cups sugar
  • 1/3 cup lemon juice

Preparation:

Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours.Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes. 

I canned mine but it can be refrigerated if you use it right away. This is so yummy on a toasted english muffin!

Fresh Strawberries

Prepped Strawberries

Simmering Strawberries

Canning supplies

Looking Yummy

Final Product

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I’ve tried all sorts of recipes in the last couple of weeks, some successful and some not. One big challenge is to make things that can be shipped.  Over Christmas I made some really good cookies and decided to make them again for this care package. I made Chewy Chocolate Cookies. I actually like these better than chocolate chip cookies. Using an ice cream scoop is the best away to get the perfect size cookie every time. I have three sizes and for cookies the medium one is perfect.

I’ve revived my interest in canning and started with my favorite flavor… chocolate. I made my mom’s Chocolate Sauce (recipe below), it can go over ice cream or cake or yogurt, or your sweetie for that matter….. I also made a Key Lime/Lemon Sauce. (I added key lime juice). I made Key Lime/Lemon Mini Bundt Cakes (recipe below) to go with this sauce. There are many cake recipes out there and some really good bundt cake cook books to check out. This time I used a little help from a box.

KEY LIME/LEMON CAKE

1 box lemon cake mix
1 3 oz. box instant lemon pudding
1 cup buttermilk
you will also need the eggs, oil and water mentioned on the cake mix box

In large bowl, mix thoroughly the dry cake mix and dry pudding mix. In another bowl, add wet ingredients listed on the cake mix box together with the buttermilk. Beat together with a hand mixer. Add to dry ingredients. Beat together 3 minutes. Bake in greased pan according to package directions of cake mix box.

NOTE: Because the buttermilk is added moisture, it will need a couple of minutes more to bake than the package directions call for…up to 5 minutes more to absorb the moisture. Just take a toothpick and poke in center of cake to test doneness.

CHOCOLATE SAUCE

1 cup white Karo syrup
2/3 cup cocoa powder
1 cup water
2 tbsp. butter
1 tsp. real vanilla
Combine all ingredients and simmer on stove top till blended and smooth. Can per basic canning instructions or refrigerate.

CANNING

There are many sites on the web to teach you about canning. It’s important to follow the recommended procedure when you can anything.

PACKAGING

Working on some fun packaging ideas….

PHOTOS

Still working on remembering to take “good” pictures….

Cookie Ingredients


Chewy Chocolate Cookie Dough

Chewy Chocolate Cookies

Key Lime/Lemon Cake ingredients

Mini Bundt Cakes

Yummy!

Care Package

 

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Walnuts

This is my first official food post for Joan’s Kitchen. I’m still trying to figure out how I want to do all this. I thought I would take an ingredient and make a few things with it. This time I made four different recipes that contain walnuts.

It’s taken me all week, several runs to the market, one flop (fudge) that I had to do over, waiting on the bananas to ripen and then timing it all so it’s still fresh to wrap, ship and get to its destination before it grew mold…. I think I need to do better next time. Making four things is going to be way too much. I need to scale back or I’ll be done with this project by Valentines Day.  I’ll do my homework on what to make all week but I think one day of shopping and cooking and the next day shipping everything is a reasonable plan I can live with.  I need to be more organized.  ….and I need to remember to TAKE PICTURES!!!!!

FYI:

  • All the recipes for baklava are very similar. I tried a different one this time but prefer the one I used before. I linked the first one.
  • I like my banana nut bread recipe better but it’s at home in Colorado
  • Banana nut bread is better in a big loaf
  • When making fudge follow the directions exactly.
  • Hot boiling sugar really burns if it gets on your skin.
  • Packaging is a challenge.
  • Shipping is almost cost prohibitive.

I’m shipping this off to my kids today, I hope everything gets to its destination intact.  Enjoy!

Baklava

Maple Walnut Syrup

Walnut Fudge

Banana Walnut Bread

Goodie Boxes

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