This fruit butter adds warm Chai Tea spices to your apples,  You make my Homemade Chai Tea Concentrate first and then use that to complete the recipe.  You can adjust spices when butter is almost all the way cooked down so that you can enhance the spices you want to shine through (I love cardamom, vanilla and cinnamon and usually add more near the end of cook time)  People often ask which apples to use, I used gala apples in this - but, I really do think any sweet apple variety will do!  ~Enjoy! Diane 

Ingredients: 
Homemade Chai Tea Concentrate {Masala} 
4 cups chai tea concentrate 
(the Chai Concentrate recipe renders the 4 cups liquid needed for this recipe) 

4 pounds apples
8 ounces apple cider or juice
1/2 cup granulated sugar
1/2 cup brown sugar

Yield: 4 half pints

Directions:

Start on the stove top: Put the peeled, cored apples in a 6- or 8-quart heavy-bottomed pan. Add the cider and 4 cups of chai concentrate and bring to a boil over high heat. Keep mixture at a medium-high boil, stirring occasionally, until the apples are completely broken down and the apples are soft, 30 to 40 minutes. 

Into the slow cooker:  Pour the softened apple mixture from your pot into a 6-quart slow cooker. Puree with immersion blender. Taste your mixture and add in any additional sugars or spices that you prefer. I added in a bit more brown sugar along with some more cinnamon and vanilla.  Cook on the "Low" setting with the lid propped up or set askew to allow the liquid to evaporate for 6 to 8 hours, stirring occasionally, until mixture is thick and dark.(Keep in mind different slow cookers cook at different temperatures.)  
My motto is - "You know your apple butter is ready when you can stand a large spoon up in it without the spoon falling over - otherwise, you just have applesauce."
 
Onto canning: Place the slow cooker on high for 10-15 minutes, ladle hot apple butter into sterilized, hot canning jars, leaving 1/2-inch head-space. Apply a new lid and tighten down with band, process for 10 minutes in a boiling water-bath canner (or according to your altitude) Carefully remove the jars from the canner to a draft free spot (I place mine on a towel lined cookie sheet on my counter top) and do not disturb for 12 hours.  After 2-3 hours, check to see that the lids have sealed, and immediately refrigerate any jars that haven’t sealed.  After 24 hours, remove bands, wash jars, label and store in pantry for up to 1 year. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home

    Some of you may be familiar with the chain bakery called "Nothing Bundt Cakes." They offer the most moist bundts in incredible flavors.  My favorite is their Lemon Bundt.  I have found a recipe that works for me - so moist and rich and lemony... topping things off is my cream cheese frosting with a hint of lemon.  I fill the middle of the cake with any remaining frosting so that folks can grab extra is they prefer.  ~Enjoy! Diane

CopyCat Lemon {Nothing Bundt} Cake

Ingredients: 
Cake:
1 box Lemon Cake Mix
1 small box INSTANT Vanilla Pudding Mix (3.4 ounces)
1/2 cup Sour Cream
1/2 cup Canola Oil
3/4 cup Water
1/2 cup Sugar
4 Eggs
1 Tbs Fresh Lemon zest
3 Tbs Fresh Lemon juice

Cream Cheese Frosting:
8 ounce cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon fresh lemon juice 
1 Tbs lemon zest, sprinkle over top of cake after frosting

Directions: 
Preheat oven to 350 degrees F.
Cake:
In a large bowl of a stand mixer, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.  Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 15-30 minutes, then invert onto a cooling rack until completely cooled before frosting. 

Frosting:
In a medium bowl combine cream cheese, butter, powdered sugar, and lemon juice and beat on high until creamy.
Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
When cake is cooled, pipe the frosting over the top of the cake. Garnish with lemon zest if desired.  Refrigerate any leftovers. 

      I am always delighted to learn some history behind foods/recipes. I saw this recipe the other day posted by my friend Didi from Facebooks "Dishin with Didi II" and needed to bake some myself.  It wasn't until later that I looked into its history.  I love that foods not only evoke memories but, that they are rooted in such rich culture!  
     Here is what I gleaned about Koulouria's:  "A Koulouri is a sesame seed-coated ring of bread that can be found on the streets of Thessaloniki and Athens and most bakeries around Greece. Often they are eaten plain or when at home with some cheese, or marmalade. The Koulouri of Thessaloniki has Byzantine roots and it’s origins are from Constantinople where Christians (Greeks, Armenians) were the first bakers. Through population exchanges between Turkey and Greece, the Greeks who resettled in Thessaloniki brought along their culinary traditions with them, including the Koulouri..."  "The City of Thessaloniki, Greece’s second largest city and the capital of the province of Macedonia. Athens is the capital and the heart of Greece but Thessaloniki is the belly, feeding Greece with it’s sophisticated and diverse cuisine – influenced by the past and present peoples that settled in this multi-ethnic city. Jews from Spain’s Inquisition are still here, Greeks, Pontian Greeks from the Black Sea, Greeks from Constantinople, Smyrni and Asia Minor, Wallachians."  
   With all that history - to say the least, this recipe is easy to make and quite excellent. I also realize now that my version - the rings do not look very 'traditional' - mine resemble more of the Jewish Bagel look - which actually turned out to be a plus as we've used them already in so many meals and prefer the smaller ring hole. We have piled leftover roast on top of some, others were toasted with Cream Cheese or spread with jam and  this morning, topped with an egg for a Breakfast sandwich.... I will be making these again (and often)
Thank you Didi for introducing me not only to a great recipe but, sharing this rich cultural food.  ~Enjoy! Diane 


Koulouria Thessaloniki's

Ingredients:
4 cups all purpose flour
1 cup toasted sesame seeds, traditional (or your favorite topping) 
1-1/2 cups lukewarm water (at temp your yeast requires) 
1 Tbs  of Active yeast 
2 tsp sugar
1 tsp salt
3 Tbs olive oil
2 cups water for dipping/brushing


Directions:

-Using a measuring cup, add in the lukewarm water (my yeast requires 90-100 temp water), the yeast and sugar, give a stir. Set aside and let yeast proof for about 8-10 minutes.  It's ready for use (and your yeast is alive) when the yeast mixture foams a bit on top.

-In your stand mixer bowl add in the flour, salt and olive oil. Once the yeast mixture is ready, add into flour mixture. Using the dough hook attachment, mix all the ingredients at low speed for about 7-8 minutes till the dough has formed into an elastic ball. (If dough seems too dry add a touch of water. If your dough seems a little to wet/sticky add in a touch of flour.)

-Coat a separate bowl with a bit of olive oil and add in the dough ball, turn ball clockwise, so dough is coated with the oil and flip over, turn again clockwise to coat. Cover with plastic wrap (I use a new, clean shower cap) and set aside to rise for 30 minutes.

**Baking Tip: I place my dough into an oven that has been warmed to 120 and then shut immediately off - I do the oven warming while the dough is being mixed. Then I leave the oven door cracked a bit until its ready for the dough ball...this gives a warm 'rising' area for the dough that is also draft free (just make sure your oven did not remain too hot before placing dough ball in there! or you will slowly cook your dough!)

-Turn the dough onto a solid work surface sprinkled with flour. Divide dough into 10 pieces. Take one piece of the dough and roll out into a rope approximately 2-3 inches long . Form rope into a circle - joining the two ends and pinch the ends together. Place on a parchment lined baking sheet. You will need 2 baking sheets.

-Continue forming and shaping the rest of the dough.

-Using 2 shallow pans/dishes, add water to one and the sesame seeds to the other.
 Dip or brush the rings with water, then place into the sesame seeds or your favorite topping mixture, making sure all sides are coated. Place back onto baking sheets.

-Cover baking sheets with saran sprayed with cooking spray or with towels and let rise once more for 30 minutes.

-Bake in a preheated 400F oven for 15-18 minutes or till nicely golden brown and crusty. Since there are two baking sheets - rotate the baking sheets on racks halfway through baking time, if needed.

**Recipe Note: Traditional Koulouris are rolled all over in sesame seeds. I used sesame seeds and also my "everything topping' mix on some... both equally great tasting but, the "everything topping mix" is not traditional to this food item. 
My "Everything Topping" Mix: 
1 Tbs dried onion
1 Tbs dried garlic
1 Tbs poppy-seeds 
1 Tbs toasted sesame seeds
2 tsp course salt


Recipe by:  Dishin With Didi  - Koulouria Thessalonikis - Greek Sesame Bread Rings
Photos unless otherwise stated, by: Diane Baker for Canning and Cooking at Home 

Photos Above:   Left - Traditional Greek Koulouria     and Right - Turkish, Braided Simit 
                                                (two above photos:courtesy of google images) 

   I love lemons and even more so in cakes and baked goods.  I saw this wonderful "copycat' recipe over at Averie Cooks and went ahead and made a loaf,  and we devoured it!  I didn't even have time to add my own lemon cream cheese drizzle to it!  Everyone was drooling and waiting for a slice so, I just quickly sprinkled powdered sugar over the top - equally good (and fast- LOL)  I hope you enjoy this recipe as much as we did. Averie hit this one 'outta the park!"  
~Enjoy! Diane 

The Best Lemon Loaf 

​Ingredients:
Loaf
3 large eggs
1 cup granulated sugar
1 cup sour cream 
1/2 cup canola oil
2 Tbs lemon zest
1 -1/2 Tbs lemon extract
1 -1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1/2 cup confectioners' sugar
1-1/2 Tbs lemon juice

**alternate - Lemon Frosting
4 ounce cream cheese, softened
1 cups powdered sugar
1/2 Tbs lemon zest
1/2 teaspoon lemon juice

Directions:

• Preheat oven to 350F.
• Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• Loaf - To a large bowl, add the eggs, sugar, sour cream, and oil whisk vigorously until smooth and combined.
• Add the lemon zest, lemon extract, and whisk to combine. Don't use lemon oil and lemon extract interchangeably; oil is more potent and too intense. 
• Add the flour, baking powder, salt, and stir until just combined, don't over-mix. Some lumps will be present, don't try to stir them smooth.
• Pour the batter out into prepared pan. Bake for about 50-55 minutes, or until top is domed and set, (and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.) In the last 10 minutes of baking, tent pan with foil (if needed)  to prevent excessive browning.
• Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto a cooling rack to cool completely before glazing.
• Lemon Glaze - To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts for desired consistency and flavor.
• **Lemon Frosting -  To a small bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well. When cake is cooled, pipe the frosting over the top of the cake.
•  Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; 

Recipe Adapted from: Averie Cooks  The Best Lemon Loaf 
Photos by: Diane Baker for Canning and Cooking at Home 

      We love our salads over here and who doesn't love PF Changs "Lettuce Wraps"?!  I decided to take their wraps and create one larger 'chopped salad' to serve a crowd.  It's amazing!  You can also control the level of spice by letting folks add in their own red hot chili oil when serving. This is a 'must try' recipe.  You can certainly always serve this as lettuce wraps, just don't chop the lettuce (I would use just the Butter Lettuce if doing wraps, the butter lettuce is soft and supple - and tears off the main core into perfect little wrap sized pieces as well!   ~Enjoy! Diane 

Chopped Chicken "Lettuce Wrap" Salad or Wraps

Ingredients: 

•  1 lbs course ground chicken
•  1 Tbs olive oil
• 8 oz can water chestnuts, drained and diced
• 1 small onion, thin/small dice
• 2 cloves garlic, minced
• 1/4 cup hoisin sauce
• 2 Tbs soy sauce
, lite if preferred
• 1 Tbs rice wine vinegar
• 2 teaspoons to 1 tablespoon, red hot chili oil or sriracha sauce 
• salt & pepper, to taste
• 1 teaspoon grated fresh ginger, *optional
• 2-3 Tbs roasted, salted cashews, chopped *optional
• 1 teaspoon toasted sesame oil *optional

Salad:

• 1 head  Bibb or Butter lettuce, chopped
• 1 bunch romaine lettuce, chopped
• 2 carrots, grated  and 2 diced scallions  

Wraps: 

•  1 head of Butter, Iceberg or Leaf Lettuce:  Break off and wash lettuce in large pieces. Dry well. Stack and serve for filling.

Directions: 

1.  In a medium bowl, whisk together the hoisin, sesame oil, vinegar, chili oil/sriracha, soy sauce, and ginger.
2. Heat a medium skillet over medium-high heat. Add in olive oil and the chicken, sprinkle with salt & pepper and cook until browned and cooked through, 5 to 8 minutes.
3. Add the water chestnuts, onion, garlic and cashews to the pan and cook for 2-3 minutes,
4. Add in the hoisin/soy sauce mixture and mix well, Cook about 2-3 minutes.
5. For the salad: In a large salad bowl, combine both of the lettuces (cleaned and chopped) and the carrots. Toss lightly - let guests top their salads with the chicken mixture. Serve immediately. 
6. For the wraps: Serve lettuce as wedges that will be filled and rolled or folded like a taco to eat. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home