Strawberry Rhubarb Jam 2020

Strawberry Rhubarb Jam 2020

I have never did any type of canning expect with my grandmother.


4 1/4 c. Rhubarb (cut into pieces)
4 1/4 c. Strawberries
2 Tbsp. Lemon Juice
2 pkgs. of Powered Fruit Pectin
1/2 tsp. Butter
10 c. Sugar, I used 5 c.
12 half pint jars with lids and rings


I sterilized all my jars and lids and rings in boiling hot water.

I had some frozen strawberries in juice pulled them out, then I had some fresh Strawberries, washed and cut up ,through them in, cut up some garden Rhubarb (washed and peeled some). Added my lemon juice . measured out my sugar I could have used less sugar cause the frozen strawberries was already in its own juices ,I add some of my pectin to the sugar mix and made use that my pectin was all stirred in ,no lumps off it in my jam. Add that in. Added my butter . Stirring on medium heat till sugar dissolved and Rhubarb started to break down ,Stirring all the time. Once everything was dissolved and rhubarb was soft, breaking down. Skimmed off my froth  that the butter left for me. I used my immersion blender to blend everything together..

 My jars was already to be used.. I put my Love Glove on and put my jelly Funnel in the jar ,grabbed a 1/2c at a time ,dumped it into the jars, through the funnel ,I repeated that till all jam was in my jars. I took a knife in placed it in the jar to get any air bubbles out. Took my lids put that on and Sealed it with the lid(s). tightened it, added it to the Hot water bath for a few minutes before pulling jar out and letting jars cool enough to be placed in the refrigerator.

Love Glove protected my hand ,after pouring hot jam into glass jars = One Hot Glass Jar!!

Apple Pie Monkey Bread

Apple Pie Monkey Bread

I have made this recipe.  There is a all types of monkey bread well I found one for apple pie . Love the smell of apple  pie baking. I used the recipe on Pillsbury site ..

2

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky refrigerated cinnamon rolls

1

can of canned 4 leaf Apple pie or  1 medium tart apple, peeled, chopped

1/2

cup sugar

1 1/2

teaspoons ground cinnamon

1/4

cup butter, melted

• 1

  Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• 2

  Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarter

3

Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan.

4

Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top.

• 5

  Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.
• 6

  Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

Old Fashioned Whoopie Pies

Recipe Stash
 Whoopie Pies
                                                       
                                                             Before going in the oven

In the oven

All Baked

                                                                       
                                                                           Cooling

Made With Peanut Butter Filling

 

  

Look at that Filling 

1/2 c. shortening
1 c. Sugar
2 egg yolks
2 c. flour
5 Tbsp. Coco powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 c. milk

Don't Grease cookie sheet/pan

Bake 350 till you can stick a tooth pick in them and it comes out clean, then It's Done.

Filling Recipe #1

White Filling

1/2 c.shortening
1 1/2 -2 c.  powered Sugar
2 egg whites beat stiff add vanilla ,little salt

Filling Recipe #2

Peanut Butter Frosting

2 1/2 c. powered Sugar
1/3 c. butter
1/3 c. peanut butter
1tsp. vanilla
3 Tbsp. milk
you can add or leave out a dash of clove
beat good

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Banana Loaf

1 egg

1 c.sugar

1/2 c. shortening

3 mashed banana's ripe ones

1 tsp. vanilla extract

2 c. flour

1/4 tsp. salt

1 tsp. baking soda

1/2 c. dates chopped,optional

1/2 c. cherries chopped, optional

1/2 c. nuts, optional

Bake in a  350 oven for 1 hr and 15mins

Before 

Finished 

Chocolate Whoopie Cakes

Well, here's my take on Chocolate Cake . I took out my old handy dandy recipe box found a recipe for Chocolate Whoopie  Cupcakes

 ~Recipe~

2 c. Flour
1 1/4 tsp. Baking Soda
1 tsp. Salt
1/4 tsp. Baking Powder
1 c. Hot Water
2/3 c. Cocoa Powder
3/4 c. Shortening(Crisco)
1 1/2 c. Sugar
2 Eggs
1 tsp. Vanilla

~Peanut Butter Frosting~

2 1/2 c. Powdered Sugar
1/3 c. Butter
1/3 c. Peanut Butter
1 tsp. Vanilla
3 Tbsp. Milk
Dash or Pinch of Ground Clove

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 
• 
  

  In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• 
  

  In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• 
  

  Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• 
  

  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

  
  

  In small bowl, add powered sugar,butter,peanut butter,vanilla,milk and pinch/dash of clove.Mix frosting together. Add frosting to your pastry bag for easy way of frosting. Cut cupcakes crosswise into halves. Add frosting filling on each cupcake bottom; replace cupcake tops. 

  
  

  * Note* I used a Ziploc baggie for a Pastry Bag.. 

  
  

Foodie Recipe #1

 Strawberry-Rhubarb Pie

This is  a  recipe that I received by email on my WebTV it was dated April 3,1998.

1 1/4 to 1 1/2 c. Sugar
3 T. Quick-Cooking Tapioca
1/4 tsp. Salt
1/4 tsp. Ground Nutmeg
3 c. Rhubarb (cut into 1/2 inch pieces)
2 c. Sliced Strawberries
Pastry for double-crust pie
1T. Butter

In large mixing bowl mix sugar, tapioca, salt and nutmeg . Add rhubarb pieces and sliced strawberries. Toss gently to coat fruit. Let the mixture stand for 15 min.

Prepare and roll out pastry. line a 9-in. pie pan. Trim pastry to edge of pan. Pour fruit mixture into the pan. Dot with butter .Cut slits into the top of the filling .Seal and Flute edge.

To prevent overbrowning cover edge of pie with foil. Bake 375 degree oven for 25 mins . Remove foil. Bake for another20-25mins .until crusts is golden brown. Cool pie on rack before serving..


Puddytat