cooking Archives - Page 18 of 24

Sigh.

October 26, 2009 jennifer Musings on Life and Beauty

Today I finished off my last box of pears. It yielded a batch of my signature Cinnamon Pear Jam as well as a batch of this year’s experiment: Cinnamon Pear Syrup. YUM! The last Rustic Pear Tart of the year is in the oven, filling my home with it’s lovely aroma for the last time this fall. Soon it will be tied with a bow and on it’s way to a friend.

I always finish my fall canning with the same mixed feelings. I feel a little sad that it’s over, but also anxious to pack up my canning supplies, reclaim my kitchen counter, and get ready for the bounty of Thanksgiving.

I also feel a sense of accomplishment, a sense that all is right with the world when I finish tasks such as this. I love the way canning makes me appreciate the simple beauties of fruits and vegetables. It’s part of my fall nesting, a wonderful way to prepare my heart for Thanksgiving.

For today, this lovely wood box filled with jam claims the position of honor as a fall centerpiece. It’s too lovely to put away just yet. I still have some apples to take care of, and then I think I’m done. Hooray!

Sausage Bites

October 10, 2009 jennifer Snacks and Appetizers

These are fast, tasty and sure to please!

Start by placing round won ton wrappers in two 24 miniature muffin pans (48 total) Bake in an oven preheated to 350 for 5 minutes. Remove and cool.

In a skillet, brown 1 pound ground sausage with 1 pound ground beef.

When meat is cooked, rinse fat off, if desired, and place in bowl.
Add 2 cups shredded cheese.

Mix together.

Add 1 cup ranch dip (or 1 cup sour cream and 1/2 packet dry ranch dressing mix) Mix together and carefully spoon into won tons.

Sprinkle with cheese, if you wish. Return to oven and bake for 10 minutes.

Remove from oven and using a fork, lift sausage cups out of baking pans.

And there you have it! Perfect little bites of sausage and cheese, with a hint of seasoning and the crunch of the baked won ton. These will go fast at your next party!

For a breakfast twist, try scrambling 8-10 eggs in a separate pan and mixing them in with the meat before filling the cups. It’s really yummy, and will yield a lot more cups.

Sausage Cups 48 round won ton wraps 1 lb. ground sausage 1 lb. ground beef 2 cups grated cheese 1 cup ranch dip (or 1 cup sour cream and 1/2 packet dry Ranch dip mix) cheese for sprinkling over tops 8-10 eggs (optional, for scrambling and making sausage and egg cups) Put won ton wraps in mini muffin pans and bake at 350 for 5 minutes. Remove from oven and allow to cool. In frying pan, cook sausage and hamburger together. Drain fat and place cooked meat in mixing bowl. Add cheese and ranch dip. Add eggs if desired. Gently fill each muffin cup with mixture. Sprinkle a little cheese over the tops and bake at 350 for 10 minutes. Delicious!

Cinnamon Peach Jam

October 9, 2009 jennifer Preserving and Freezing

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Fresh peaches! Gotta love ’em! Not only do I love fresh fruit in the late summer and early fall, but I also love preserving some of it to be enjoyed throughout the year.

Today’s project is homemade peach jam. Yum.

First, measure 7 1/2 cups sugar. Yep, that’s a lot of sugar!
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Start chopping those lovely peaches until you have 4 cups of chopped fruit.
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Pour the sugar into a large saucepan.
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Add the peaches.
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Add 1/3 cup lemon juice.
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Finally, add 1 teaspoon ground cinnamon.
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Stir well over medium-high heat.
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Bring to a rolling boil that can’t be stirred down, and add two 3 ounce packets of liquid pectin.

Return to a rolling boil and cook for 1 minute.

Remove from heat. If desired, stir in 1 teaspoon vanilla extract.

Ladle into sterilized canning jars.
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Fill jars, leaving 1/4 inch head space at the top. Wipe the lip of the jars with a damp, clean towel and put on a lid and band. Process in hot water bath to seal.

Let stand for 24 hours in order for jam to set and lids to seal.
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Aren’t they beautiful! This recipe makes 4 pint sized or 8 half-pint jars of jam.
I have two batches in my basket. I love the feeling of abundance that comes when I’m canning.
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I must say I’m in love with the glow of this jam. It’s so beautiful!
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In the morning sunlight, it’s like amber. And it tastes delicious.
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Cinnamon Peach Jam 7 1/2 cups sugar 4 cups chopped peaches 1/3 cup lemon juice 1 tsp. cinnamon 2 pouches, 3 ounces each, Ball Liquid Fruit Pectin 1 tsp. vanilla extract, optional Combine sugar, peaches, lemon juice and cinnamon. Cook over medium high heat until reaches a rolling boil. Add pectin. Return to boil and cook for 1 minute. Remove from heat and add vanilla. Stir. Ladle into sterilized jars and process in hot water bath according to instructions. Let set and store. Enjoy!