Honey Chili Roasted Peanuts
(a guest post) Ingredients: 4 cups Raw Peanuts 2 Tbsp Butter 2 Tbsp Honey Coating: 1/4 cup White Sugar 1/8 cup Brown Sugar 2 tsp Chili Powder 1/2 tsp Cayenne Powder (Optional) 1/2 tsp Celery Seed 1/2 tsp Paprika Directions: Preheat oven to 325F. Mix honey and butter to a large sauce pan, mix, and heat until melted and slightly bubbling. Add peanuts and stir well, to evenly coat all peanuts. Pour peanuts onto 2 foil-lined sheet pans, and spread evenly. Place in oven, stir every 10 minutes to make sure they cook evenly. Cooking peanuts 30-45 minutes, (depending on peanut's moisture content, until done ~ taste testing is the best way to determine doneness.) Mix all Coating ingredients together and set aside. Remove trays from oven, pour peanuts into a large heat resistant, glass or metal bowl. Pour the coating mix over peanuts and stir well, to assure all are well coated. Place coated peanuts back onto sheet pans and let completely cool. Store in an airtight container. Photo and Recipe by: JD Provence for Canning and Cooking at Home
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I wanted to try a new bread. Something more akin to what I used to buy at the store (Orowheat's Country Buttermilk Bread) this recipe does the trick. You get a nice soft bread that is perfect for sandwiches and toast. This bread has just a hint of honey taste and buttermilk, I did have to cover my loaves with foil in the oven (just the tops) as they were browning pretty fast *about halfway through bake time. I also buttered the tops of my loaves with melted butter and placed the foil back over the tops so that while cooling, the top crust will remain soft (worked like a charm) My advice is keep an eye on this bread when baking...it will brown fast and cook faster then expected (I ended up using my digital thermometer to ensure 'doneness' and cut my bake time by 5 mins as the bread was just starting to look almost 'over-cooked'... ~Enjoy! Diane
Honey Country Buttermilk Bread *makes two loaves Ingredients: 1 Tbs Active-Dry Yeast 1 tsp sugar a pinch of ground fresh ginger, optional 1/4 cup warm water, temp your yeast calls for 2 cups buttermilk, warmed 1/3 cup honey 1 tsp salt 3/4 tsp baking soda 1/4 cup butter, melted and cooled so that it is warm, but not hot. 6 cups white bread flour Directions: Mix the yeast, sugar and water (set aside for five minutes.) Mix the warmed buttermilk, honey, salt, and baking soda and add with the yeast mixture into a stand mixer bowl with dough hook attachment. Add three cups of flour and mix until smooth. (approx. 3 minutes on low speed.) Mix in cooled melted butter until it is totally incorporated into dough. Add in the rest of the flour, one cup at a time, keeping mixer on low speed or "1". When dough pulls from the sides of the bowl, raise speed to kneading speed or "2" and let mixer knead dough for approx 5-7 minutes until dough is elastic and smooth. Place in lightly greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours. Punch down and form into two loaves. Place in greased loaf pans and grease tops. Cover, and allow to rise for 45 minutes. Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast. Remove loaves from oven and brush with melted butter. Allow to cool in pans for 8 minutes. Turn out and cool completely on a rack. Cover the loaf tops with foil if you want soft top crust . Adapted from: Bread Boot Camp/restless chipotle Photos by: Diane Baker for Canning and Cooking at Home Applesauce Honey Cake 1 box or homemade, white cake mix 1 cup water 3 egg whites 1 stick butter, melted 1/2 cup apple sauce 1/3 cup honey powdered sugar for topping Preheat oven to 350F. Mix all ingredients well, except powdered sugar, and pour into pre-greased, floured cake pan. Bake 30 - 35 minutes, or until golden brown and toothpick inserted in center comes out clean. Sprinkle powdered sugar, or desired topping over top once cake is cooled, serve. Recipe & Photo by: JD Provence for Canning and Cooking at Home Honey-Spiced Orange Slices
Ingredients: 3 cinnamon sticks broken into pieces 1-1/2 tsp whole cloves 1-1/2 tsp whole allspice 2-1/2 lb oranges, halved lengthwise and thinly sliced, ends and seeds discarded (about 8 medium) **I used seedless "cuties" for my jars as they seem easier to slice thin and fit perfectly as rounds into each jar. Approx 8 cuties fit in each half pint.<---depending on size. Water 1-1/4 cups granulated sugar 1-1/4 cups liquid honey 3 Tbsp. lemon juice 3 Half pint glass preserving jars with lids and bands Directions: Make a spice bag: place cinnamon pieces, clove & allspice into cheesecloth and set aside. *this is where I differ in my recipe - I place those spices directly into the pot of simmering orange slices when oranges are added to the sugar/honey mixture below...and when it comes time to 'jar' - I place a little of each spice divided up into each of the 3 jars. It makes for a prettier presentation and continues to flavor the oranges until ready to eat. COMBINE oranges with water to cover in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside. COMBINE sugar, honey and lemon juice in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. PACK hot oranges into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed Recipe Adapted from: Ball Fresh Preserving "honey orange slices" Photos by: Diane Baker for Canning and Cooking at Home . Smokey Tomato Honey Mustard
Ingredients: 1/2 Cup Brown Mustard Seeds 1/2 Cup Spiced Winter Ale, or beer of your choice 1 Cup Smoked Sun Dried Tomatoes (any sun dried tomatoes will work) 1/2 Cup Balsamic Vinegar 4 T EVOO 4 T dry mustard 2 t Sea salt 2 T granulated honey (liquid will work, this turns out VERY thick) Directions: Put seeds and beer in covered jar and soak overnight. Drain off beer and rinse seeds. Add seeds and all remaining ingredients to food processor and pulse until smooth. Spoon into jars and water bath process 10 minutes, or store if refrigerator. Use immediately, or let age a few days to a few weeks, to let flavors meld and improve overall flavor. Makes approximately 1 pound prepared mustard Recipe & Photo by: JD for Canning and Cooking at Home |