Thursday, October 13, 2016
Tuesday, January 19, 2016
Take one of the coldest days in January, add some fresh cara cara oranges and a couple of Meyer lemons and make one of the best jams I have ever made. Although it took two days and a lot of boiling, it still was easier than my peach fiascos at a hundred degrees in August. So starts my year in jams and preserves. I have big ideas for this year and this blog. I sure hope I can continue this year.
Let's hope this is one resolution I can keep!
Recipe for cara cara marmalade ( no pectin)
4-5 cara cara oranges
2 Meyer lemons(if available if not any fresh lemons)
6 cups water
6 cups sugar
Slice fruit very thin and reserve any seeds or extra peel. Put the reserve end peels and seeds into a cheesecloth bag, place fruit juices and water into a large kettle and bring to a full boil. Turn off and Cover and let sit overnight.
Bring the mixture to a full boil and boil for an hour to reduce some of the liquid. Add the sugar and boil until you reach 220 on a candy thermometer or until it thickens. Pour into jars and process for ten minutes. This makes about 8 jars of jam.
Monday, October 13, 2014
Especially since I have had a very busy late summer and early fall in the kitchen. It started with the peaches and nectarines.
They turned into this wonderful jam.
These are in my freezer along with an abundance of bread.
Monday, August 19, 2013
Easy oatmeal bread
1/2 cup old fashioned oats processed*
3cups bread flour
1 cup water
1/4 tsp salt
2 Tbs milk powder**
2 Tbs brown sugar
2 tsp instant yeast
Blend together water, egg and salt. Add flour, oats, sugar, butter, milk powder and yeast. Mix very well ten minutes is not too long. In greased bowl let dough rise until doubled. Shape into one loaf and let rise again( approx 30 min.) bake at 400 degrees for 10 min. And reduce to 350 for 20 minutes or until top is very brown and hollow sounding when tapped.
*using blender or food processer process oats until smooth like flour
**I use buttermilk powder but any dry milk works well.
The new peaches were so exciting that I undercooked the first batch and kept on processing. Well this has led to a whole new product for me to incorporate into my fall cooking...Peach Syrup!
Stay tuned for new recipes to come it is lovely on ice cream we have tried that.
How to tell jam from syrup? Just tilt...
The air gap moves with the looser syrup. Oh we'll let's see what new ideas I can do.
Sunday, March 17, 2013
HAPPY ST. PATRICK'S DAY
Nothing like a fresh soda bread and this one is a compilation of ones I have made before and one from a new cookbook. I have become enamored with this southern baking book,
The BACK IN THE DAY BACKERY COOKBOOK by Cheryl and Griffith Day.
This was a Christmas present from my nieces and great baking book. The golden muffins and lavender cookies, etc. I have to control myself but this book has wonderful things to try.
Irish Soda Bread
11/2 c all purpose flour
11/2 c of whole wheat flour
1/2 c buttermilk powder
2T rolled oats
1t baking soda
11/2 c water with 2T sour cream*
Mix all dry ingredients in large bowl
Add wet ingredients in threes until well mixed
Pour onto silicone mat and knead gentley until raisins are mixed.
Shape into traditional round and mark with the cross
Bake for 40 min at 375
* when using dry buttermilk powder for cultured buttermilk I put powder in with my flour or dry ingredients but add a little sour cream to my water for acidity and this helps with the rise.