Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

How To Make Carrot Cake Jam Recipe

http://thehomesteadsurvival.com/carr.../#.UdNkNFfg9cw

One Hundred Dollars A Month website shares how to make carrot cake jam recipe to tempt your family’s taste buds.

Click here to read the recipe:

http://www.onehundreddollarsamonth.c...ke-jam-recipe/

If you’ve been itching to get your canner out, this recipe for carrot cake jam is da’ bomb. I made several batches last fall and it was a major hit. Not only is it super easy to make, but this carrot cake jam would make a great hostess gift.

Here is the recipe:

Ingredients

1 can {20 ounces} unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package {1-3/4 ounces} powdered fruit pectin
6-1/2 cups sugar

Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.

Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner.

{Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.

Yields {7} 1/2 pints.






http://thehomesteadsurvival.com/vani.../#.UddDJ1dsBcw

Vanilla Bourbon Peach Jam – Water Bath Canning Recipe

Blondies Cakes website shares this family friendly ” Vanilla Bourbon Peach Jam “.

Yes, I said family friendly because the alcohol properties burn off in cooking while the flavor remains.

This jam is far beyond what buy in the supermarket and makes you realize that you will never settle for less again.

The time, energy and effort is so for the finished product.

Click here to read the recipe:

http://blondiescakes.blogspot.com/20...peach-jam.html

Vanilla Peach Bourbon Jam
adapted from Bean Town Baker
Note: I adjusted the proportions a little bit, so I ended up with a dozen 8oz jars and a bit smaller pectin to fruit ratio, but it still came out fantastic.

Before you begin either wash jars in the dishwasher on the extra hot water cycle, or wash them with hot soapy water and boil them for 10 minutes, leaving them on dry or in the boiling water until you need them for your jam. This sterilizes the jar and lengthens the shelf life of your jam. I ran them through the dishwasher on the sterilize cycle.

1 package no sugar pectin - I used Ball No Sugar needed box
6 pounds peaches
4 cups sugar
6 Tbsp lime juice
1 vanilla bean, split and cut into 1-inch pieces
6 Tbsp bourbon - I used Jim Beam
1.5 tsp almond extract

- The recipe suggests you blanch the peaches in boiling water for 30 seconds, submerge in an ice bath and then slip off the skins, but my peaches were prudes and that method didn't work, so I just used a peeler. Chop the peaches roughly into 1/4 inch dice, removing the pits.

- Put the peaches, sugar, and lime juice into a large non-reactive pot and smash/blend the suckers into a rough pulp using either a potato masher or an immersion blender.

- Put the pot over medium-high heat, add the vanilla pieces and bring the peach mixture to a rolling boil, stirring frequently to prevent scorching. Boil for 1 minute, then add the pectin. Bring the jam to a rolling boil once more, stirring constantly, and boil exactly 1 minute.

- Remove the jam from heat. Stir in the bourbon and extract, ladle the hot jam into jars, and screw on the lids. Then set the jars on a rack in a large pot of boiling water--the water should be 1 inch above the jar tops. I just washed the pot I made the jam in (the only big pot I own), put the jars in, made sure they were under an inch of water and turned it on high.

- Bring the water to a gentle boil and boil the jars for 10 minutes. Then remove the jars from the hot water and set aside to cool. You should hear the lids popping within a few minutes of their bath.

- When the jam is cold, check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. If the lid flexes, there is no seal, so store the jar in the fridge and enjoy it on a bagel in the morning. All of mine sealed, but I'm going to pretend one of them didn't and open it up tomorrow.

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[Jolie Rouge]

Canning Watermelon Jam Recipe


Yumm, I have never tried to make this but I want to this summer. It looks so pretty. Can you imagine in the cold dreary months of winter, going to your pantry and pulling out watermelon? Yes it will be jam but it will taste like summer anyways. I want to make many jars of it because our winters are very long. You can get the recipe for this jam over on Blondies cakes.

Click here to read recipe: http://blondiescakes.blogspot.com/20...melon-jam.html

Watermelon Jelly
adapted from Food in Jars
makes about 7 eight ounce jars

6 cups pureed watermelon (remove any seeds prior to pureeing)
5 cups white sugar (I think next time I'd add 4 or less)
1/2 cup bottled or fresh lemon juice
1 packet powdered pectin

Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot. Bring to a boil and let it boil vigorously until the temperature of mixture reaches 220 degrees. Add the powdered pectin and boil for another five minutes.

Remove from the heat and pour into clean, sterilized jars. Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes.

When time is up, remove from canner and let jars cool completely, preferably overnight. When they’re cool enough to handle, remove rings and test seals. You can eat immediately or store unopened jars in a cool, dark place for up to a year.

Bonus : Print up some pretty labels (I used the template from here http://www.scribd.com/doc/27739689/J...-Bottle-Labels found at this cool site http://justsomethingimade.blogspot.com/ ) and start scheming.

[Jolie Rouge]

Honey Moonshine Recipe – Appalachian Gold



Click here to read recipe and view all the great supplies needed to make your own: http://www.clawhammersupply.com/blog...aka-honeyshine

[Jolie Rouge]

Stuffed Bell Peppers



6 bell peppers
2 1/2 lbs. ground beef, chicken, pork, lamb or turkey (your preference)
2 large egg
2 cups minute rice
2 onions, chopped
1 celery stalk, diced fine
3 cups tomato sauce
salt and pepper to taste
1 whole garlic, crushed

Directions

Cut the tops off the bell peppers and clean out seeds.

1 cup of sauce on bottom of crock pot

Place the peppers in crock pot

Mix the meat, eggs, rice, onions, salt, pepper, garlic and 1 cup tomato sauce together in a bowl.

Split the mixture into the bell peppers.

Pour remaining tomato sauce over the peppers.

Cover and cook 3 hours on high or 5 hours on low.


SLICED BAKED POTATOES!!! YES!!!!!



Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes) Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted; Add a dollop of sour cream when done and enjoy!!

Lemon Icebox Pie

1 (6 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip or whipped cream
1 graham cracker crust (I buy this all ready made)

Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.

[Jolie Rouge]

http://thehomesteadsurvival.com/jack.../#.Udoj_ldsBcw

Jack Daniel’s Tennessee Whiskey Cooking Glaze Recipe – Alternative to Barbecue Sauce



Chin Deep website shares how to make a Jack Daniel’s Tennessee whiskey glaze that is perfect for steak, chicken, and shrimp. Delicious and the cooking process burns off the alcohol properties so the whole family can enjoy it also. Click here to read the recipe: http://www.chindeep.com/2013/05/20/jack-daniels-glaze/

(makes approximately 2 cups)

1 cup dark brown sugar

1/2 cup Jack Daniel’s whiskey

1/2 cup soy sauce

1/2 cup ketchup

1 heaping Tablespoon steak sauce (such as Heinz 57)

1 heaping Tablespoon Sriracha hot sauce (or your favorite)

3 teaspoons apple cider vinegar

2 teaspoons bacon drippings

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon chipotle powder

a pinch of cayenne pepper

Combine all glaze ingredients in a medium size saucepan. Simmer until slightly thickened over medium-low heat for about 5 minutes. Stirring frequently with a wire whisk.

If you enjoy the Jack Daniel’s selections on the TGI Fridays menu, then I think you’ll thoroughly enjoy this Jack Daniels Tennessee whiskey glaze. It’s SO good! It’s a great alternative to barbecue sauce!

Enjoy!

~Melissa

[Jolie Rouge]

You won't believe it!!!!!!
NO FLOUR, NO OIL, NO WHITE SUGAR
Peanut Butter Chocolate Chip Cookie Dough Bites

Ingredients:

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:

Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.

*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.

If you try this, please let us know how it turned out! A lot of "Natural Peanut Butters" have a lot of oil in them, so I'm not sure what the difference could be.

[Jolie Rouge]

Outback Steakhouse-style BLOOMIN ONION!!!! I LOVE these :-)

Batter:
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions

Seasoned flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Outback Dipping Sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Directions:
1. for the seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.
2. For the Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.
3. For the batter -Mix cornstarch, flour and seasonings until well blended.
4. Add beer and mix well.
5. Cut about 3/4 inch off top of onion and peel.
6. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
7. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
8. Dip in seasoned flour and gently shake to remove excess.
9. Separate petals to coat thoroughly with batter.
10. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
11. Turn over and fry 1 1/2 minutes more or until golden brown.
12. Drain on paper towels.
13. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
14. Serve hot with dipping sauce.


In honor of Chocolate Day, I am making Hot Fudge Pie!
It is the easiest thing ever to make!

1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons cocoa powder
1 teaspoon salt
1/2 cup all purpose flour.

Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream!

[Jolie Rouge]

Homemade Summer Sausage

Ingredients:

5 lb ground hamburger (no lean burger)
5 Tbsp liquid smoke (found near barbecue sauce)
5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle)
2 Tbsp coarse ground pepper
2 Tbsp minced garlic!
2 Tbsp mustard seeds

Directions:

In a large bowl, mix all ingredients with your hands like making meatloaf.
Cover and Refrigerate 24 hours.
Take out and knead one more time then make 4 (14x2 inch) logs.
Put them on a cookie sheet with 1-2 inch sides.
Bake at 300 degrees for 3 hours.
Take out and wrap in wax paper with aluminum foil around that.
Refrigerate until well chilled.
Serve by slicing and eating alone or with crackers and cheese.

NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.

IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

[Jolie Rouge]

CHEESY BAKED TOMATOES
(from Natural Weight Loss Friends)

4 tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1 oz reduced fat provolone cheese, shredded
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
Freshly ground pepper, to taste

Preheat oven to 450° F.

Place tomatoes cut-side up on a baking sheet.

Top with Parmesan, provolone, oregano, basil, salt and pepper.

Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.


ANOTHER SIMPLE EASY SIDE DISH...



Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste.... Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

[Jolie Rouge]

CINNAMON ROLL CAKE

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

[Jolie Rouge]

ALL NATURAL PANCAKE RECIPE... NO PROCESSED ANYTHING!!

- 1 ripe banana
- 2 whole eggs

That’s it. Just mix together in a bowl and make sure the banana is all mashed. Then spray your pan with some "spray & cook" or coconut oil. On a low to medium heat, scoop some of the batter into the pan & give it about 20-30 sec, flip, and done! Serve and eat!