This is a guest post from JD Provence of Texas. This takes baked potatoes one step farther into the smashed and crunchy zone!! Enjoy! Diane
Crunchy "Smashed" Potatoes
1 tennis ball size potato (approx. one per person) red, gold, or russets
Salt & Pepper
Herbs, if desired
You can bake, boil, or nuke your potatoes. It doesn’t make much difference, all that matters is, they need to be done. I was baking, so I just wrapped these individually, in foil, and baked them.
After potatoes are cooked, allow to cool 3-4 minutes, then place on saucer, and smash flat with another saucer. By doing this, it’s easy to get them all the same thickness, so they continue to cook evenly. After smashing, allow to cool and release steam 5-10 minutes. Allowing the steam to escape helps make the outsides crisper. Arrange potatoes on baking sheet, lightly spray or coat the top of each one with cooking oil, salt and pepper to taste. Place a teaspoon of butter on each potato.
Bake in preheated, 375F oven 25-30 minutes, until golden brown. Any garlic or herbs can be added during the last 10 minutes of cooking, to avoid scorching/burning, (you can also sprinkle them on after cooking.)
Sometimes when life hands you aging bananas - you need to make - Monkey Butter! So many uses as a fruit topping, stirred into cake fillings, add over ice cream, stir into oatmeal or yoghurt! The one problem is that this cannot be canned for shelf stability - there is ONE safe recipe given by Ball that has banana and orange juice but, I have heard mixed reviews on its taste. I prefer making THIS with the intention of using quickly and keeping refrigerated.... Enjoy! Diane
*not for canning
4 large bananas, well ripened, cut out any brown spots on banana.
1/4 cup toasted coconut flakes
20 oz can of pineapple tidbits with juice
2 cups sugar
pinch of salt
juice of half a lemon
Peel your over-ripened bananas and cut out any brown spots, add to large pot along with all the other ingredients. Cook down on low for about an hour. This mixture can scorch so, keep the heat low and keep an eye, stirring often. Once the mixture has cooked down and thickened to your preference, pour into a heat safe container and let cool on your counter, store in fridge once cooled and use within 2 weeks.
Remember - THIS RECIPE IS NOT SAFE TO CAN - THIS IS NOT A SHELF STABLE PRODUCT.
Recipe and Photos by: Diane Baker for Canning and Cooking at Home
Strawberry French Toast Bake
3-4 slices of challah, sliced (regular or thick, depending on preference)
2 cups freshly sliced strawberries; cleaned, stemmed, cut
4 eggs, beaten
1 1/2 cups milk
1 1/2 Tbs brown sugar **
1 teaspoon vanilla bean paste, or extract
1/2 teaspoon cinnamon **
dash of nutmeg
1-2 Tbs butter, cubed
Maple Syrup *
Preheat oven to 375F.
Grease a small baking dish with butter or baking spray (I like Pam with Flour Baking Spray), then fill with the slices of challah spread in one layer. Fill in all the spaces with torn pieces of bread if necessary. Tuck strawberry slices all around the bread in dish.
Mix together the eggs, milk, brown sugar, vanilla, cinnamon and nutmeg - pour over the challah & strawberries.
Let prepared dish sit on your counter for at least 10 mins for bread to absorb egg mixture. **add a sprinkle of brown sugar and cinnamon over the top if preferred. Dot top with cubed butter pieces.
Bake for 30 minutes until the eggs are set - * Spoon a bit of maple syrup over the hot french toast bake the last 5 mins. of cooking time if preferred. Serve warm with butter and maple syrup on the side.
Sprinkle with confectioner's sugar before serving.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
recipe can be doubled.
Super quick weeknight meal can be made in under 30 minutes, add in a side salad, some steamed vegetables and this is a complete meal. I love the taste of the balsamic. Enjoy! Diane
2 pounds fresh chicken sausage
2 cups chicken stock, I use my home canned (recipe here)
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 large sweet onion, sliced
Put all ingredients in a large high sided sauté pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve over cooked egg noodles. This recipe can be cut in half.
Over the years I've baked up many scone recipes - each have slight variations that usually stem from cultural/geographical differences. The one common thread running through each recipe is that they are all fantastic tasting and all are tried and true!! If you want decadent, savory, fruity or sweet - this is the place to pick one to try!! or TRY THEM ALL! Enjoy! Diane