Peaches in Brandy Sauce
Ingredients 6 cups chopped, pitted & peeled freestone peaches (I used yellow & white peaches) 2 cups lightly packed brown sugar 2 cups granulated sugar 3/4 cup brandy 1/4 cup amaretto, optional 1 tsp grated orange zest pinch of nutmeg, optional Balls' Fruit Fresh (place chopped fruit into a bowl of water sprinkled with fruit fresh to prevent browning) Directions: Combine peaches, brown sugar, granulated sugar, brandy, amaretto, orange zest and nutmeg in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20-30 minutes. Ladle hot sauce into hot jars leaving 1/4 " head-space. Remove air bubbles and re-measure head-space. If needed, add more sauce to meet 1/4" head-space. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a boiling water bath or steam canner for 10 minutes, adjusting for local altitude. Remove jars and cool. Check lids for seal after 24 hours. Remove bands, wash, label/date and store jars. Yield: 5 - half pints with syrup leftover: I had syrup left over after canning so, I canned two half pints of just the syrup for use later in cooking/BBQing.
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Pickled Grape Tomatoes with Rosemary & Garlic
Ingredients 2 Quarts Grape tomatoes 1 tsp Canning/Pickling Salt 1 Cup White wine vinegar 1 Cup White vinegar - 5% acidity 1 Quart Water 4 Cloves Garlic, peeled, sliced in half 4 Sprigs Fresh rosemary Yield: 4 Pints Directions: 1. Wash the grape tomatoes and drain them to dry. Using a toothpick, prick each tomato in 2 opposite spots (this helps prevent splitting.cracking) 2.Combine the salt, white wine vinegar, vinegar, water, in a medium saucepan and bring to a boil, then simmer for 10 minutes. 3. Pack the grape tomatoes in hot 1-pint sterile jars and leaving a 1/2-inch headspace. Ladle the warm pickling liquid leaving a 1/2-inch headspace, and be sure to add two cloves of garlic to each jar and at least one rosemary sprig. 4.Remove any air bubbles, bring back to proper head-space if needed. Add the two-piece lids and rings onto each jar. Process the jars in a boiling-water canner pot with 1 to 2 inches of water covering the tops of the jars for 10 minutes or according to your local altitude . 5.Turn off heat and remove lid from pot, allow the jars to sit in the hot water for 10 more minutes, then remove the jars and allow them to cool on a kitchen towel for 24 hours. Remove rings, wash jars, label and date - then store the jars of pickled grape tomatoes for up to 1 year. 6. These are best if refrigerated a day before serving if possible. Photos by: Diane Baker for Canning and Cooking at Home Recipe by: Ball Blue Book "Guide to Preserving" - Pickled Grape Tomatoes. This cake forms its own 3 layers upon baking!! To me this is the look of a custard "cake' and the taste is a cross between a clafoutis and a crepe with very sweet, tasty "layers." There are SO many new flavor profiles for this cake now - I can't wait to try more of them - like Carrot Cake and Red Velvet Cake! We actually also prefer eating this warm or at room temperature on the day it is made - that's your call, try it and see which you like better warm or cold...
~Enjoy! Diane Magic Custard Cake Ingredients 4 eggs, room temperature, separate yolks from whites 1 tsp vanilla extract or vanilla bean paste 1 Tbs lemon juice or water 3/4 cup sugar, divided 1/2 cup butter, melted 3/4 cup of all purpose flour 2 cups milk, warmed powdered sugar, for dusting cake Directions
Recipe Notes: Room temperature egg whites will whip up into stiff peaks much quicker then cold eggs. Have your Flour batter ready to go so that the meringue you made doesn't have time to sit and deflate/degrade before folding it into the final batter. The cake may deflate a bit once out of the oven. The Layers: 1) Since the egg yolks are beat with the flour, it helps to create the dense crust at the bottom of the cake. 2) The milk is less dense than the yolks and flour that are already blended together, so it stops in the middle to create the custard. 3) Egg whites are light and airy after being beaten into a meringue, so they float to the top to create the light, fluffy cake layer. Recipe adapted from three sources: Kitchen Nostalgia, Jo Cooks and All Things Food - Cooking with Mary & Friends. Yes, these have a longer rise time but, so worth the wait! A slightly sweet taste and super soft "crumb" /bite is perfect in these little 'tastes of the island' rolls - the pineapple and brown sugar are subtle but work so well in this - went perfectly with our honey grilled shrimp and pineapple chicken BBQ over the Fourth of July. ~Enjoy! Diane
Kings Hawaiian Rolls Ingredients SPONGE 1/4 cup King Arthur Unbleached All-Purpose Flour 1 tablespoon instant yeast, SAF Gold instant yeast preferred 2 tablespoons water DOUGH 1/2 cup pineapple juice 1/4 cup (4 tablespoons) softened, unsalted butter 1/3 cup brown sugar 2 large eggs plus 1 egg yolk, white reserved 1 teaspoon vanilla extract 2 3/4 cups King Arthur Unbleached All-Purpose Flour 2 tablespoons potato flour 1 1/4 teaspoons salt Instructions
Yield: 16 buns Recipe by: King Arthur Flour - Hawaiian Buns Recipe Photos by: Diane Baker for Canning and Cooking at Home Spiced Red Cabbage
Yield: about 5 quarts or 10 pints Ingredients: 12 lbs of red cabbage (3-4 heads), cored and shredded 1/2 cup canning or pickling salt 1/4 cup whole cloves 1/4 cup whole allspice 1/4 cup whole black peppercorns 1/4 cup celery seed 2 cinnamon sticks, each about 4 inches and broken into pieces. 8 cups of red wine vinegar (5% acidity) 1 cup lightly packed brown sugar 1/2 cup mustard seeds 1/4 cup ground mace or nutmeg Directions: Day 1 In a large crock, glass or stainless steel bowl, layer cabbage and salt. Cover and let stand in a cool place for 24 hours Day 2 Transfer cabbage to a colander placed over the sink and drain. Rinse with cool running water. Drain thoroughly on trays lined with paper towel, about 6 hours. Prepare canner, jars and lids. Tie cloves, allspice, peppercorns, celery seeds and cinnamon stick pieces in a square of cheesecloth. Creating a spice bag. In a large stainless steel saucepan, combine vinegar, brown sugar, mustard seeds, mace (or nutmeg) and the spice bag. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid. Discard spice bag. Pack the cabbage into hot jars to within a generous 1/2 inch. Ladle hot pickling liquid into jars to cover the cabbage, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more liquid. Wipe jar rims clean with a damp cloth. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with at least 1 inch of water. Bring to a boil and process for 20 minutes. Adjust for elevation, if needed. Remove canner lid. Wait 5 minutes, then remove jars, cool 24 hours, check seals, clean jars thoroughly, label, and store in a cool dark place. Recipe from: Ball's Complete Book of Home Preserving Photos by: Diane Baker for Canning and Cooking at Home |