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 

My hubby is the grill master in our house - always in search of his next great BBQ food/recipe...today he perfected the "Chicken Wing."  Most wings you get in restaurants have been finished off in a fryer (or cooked completely in a fryer) the method he used provided a crispy outside and moist/tender & flavorful chicken inside.  Most people slather on a "mop sauce" or "cooking sauce" during/after grilling - we do not.  These wings do get marinaded ahead of cooking time but, that's it - its all hand off after that.  Serve with BBQ sauce/s on the side when wings are done - they are that good - you don't need a sauce at all. These are the first wings we've done that are not greasy, not overly spicy and had a nice crispy skin.  I think you'll love them too.  Remember to bring plenty of napkins. ~Enjoy! Diane  


Buffa-Que Chicken Wings 
*marinated, smoked/grilled chicken wings

Marinade:
16 whole chicken wings (about 3-1⁄2 pounds)
1/2 cup Franks Red Hot Sauce 
1/2 cup bottled lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons coarse sea salt 
1 teaspoon freshly ground black pepper

For Serving/Sides:
Ranch or Blue Cheese Dressing:
4 ribs celery
3 large carrots
cleaned, rinsed and cut into thirds lengthwise, then cut crosswise in roughly 3-inch sticks

For Smoking: 
1-1⁄2 cups wood chips or chunks (preferably hickory or oak), soaked for 1 hour in water to cover, then drained.

Optional: 
3 Empty Pop cans, clean out and fill half way with apple juice in each can. 
we placed these around the perimeter of the grill as the wings cooked.
Instructions

​Directions:
Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them. Cut each wing into 2 pieces through the joint.
Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt and pepper in a large nonreactive mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as along as overnight, turning the wings several times so that they marinade evenly.
Toss wood chips or chunks in with the lump charcoal.  Cooking wings direct heat with a raised grill/grid at 325°F (we stacked two grills and used the 3 pop cans filled with apple juice as the base of the top grill) wings were on two levels of grill grates.
When ready to cook, drain the marinade off the wings and discard the marinade. Brush and oil the grid. Place the wings in the center of the each hot grate. Close grill lid, cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes.
Transfer the grilled wings to a shallow bowl or platter and serve with sides of your favorite sauce/s. Serve with Ranch or Blue Cheese Sauce and celery/carrots for dipping.

Recipe Adapted from: BBQ USA/Steven Raichlen
Photos by: Diane Baker for Canning and Cooking at Home 

So, yes - this is just your 'run-of-the-mill' basic cookie recipe but, since we like white chocolate better - I've amped up our 'usual' cookies.  I buy sweet, dried cranberries at our local Farmers Market (lots of grocery stores carry them too) They add just a touch of taste and color to the cookies (you can use raisins too) Chopped walnuts usually end up in there too - and makes these cookies taste SO good.  They are a family favorite...~Enjoy! Diane 

White Chocolate/Cranberry Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 1/5 - 2 cups White Chocolate Chips
1 cup dried cranberries
1 cup chopped walnuts *optional 

Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate, fruit and nuts. Drop by rounded tablespoon onto ungreased, parchment lined, baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION: 
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Recipe Adapted from: Nestle 
Photos by: Diane Baker for Canning and Cooking at Home

Apple Sauce with Strawberry

Ingredients: 

7 pounds apples any variety will work: I used Jonagold, Sweet Crispy, Granny Smith, Red Delicious, and local varieties..
1/2 cup water
1/4 cup lemon juice
3 ounces dehydrated strawberries, finely ground (optional)
1 teaspoon citric acid
1/4 cup molasses
1/3 cup brown sugar, more or less, to your desired taste
1/2 tsp salt

Directions: 

Wash, peel and slice apples into small chunks, the smaller the chunks, the quicker it will cook down.
Put all the ingredients, except strawberries into crock pot and cook on medium, about 3 hours, more or less. Pie apples, like Rome and Granny Smith tend to be firmer and take longer to cook. Sweeter, eating apples are less dense, and cook faster.
Use immersion blender, or cool mixture, and run through food processor or food mill, to get desired consistency. Place hot mixture into sanitized canning jars, leaving 1/4" head-space, remove bubbles, wipe jar rims, and put on new lids/bands.
If desired, mix in dried strawberry powder, and process in a Boiling Water Bath: 15 minutes/half-pints & pints 20 minutes/quarts, adjusting time for higher elevations.
Makes approx 8 half pints

Recipe & Photo by: JD Provence for Canning and Cooking at Home