Today’s recipe is easy enough for even the most pint-sized of kitchen helpers to manage, and makes a cheerful after-school snack! Best of all, this recipe goes from “idea” to “oven” in just a minute or two, making it perfect for this crazy-busy time of year. Enjoy! Continue reading
…because you can hide anything in these cookies! 🙂 If you have baking odds and ends in your pantry to use up, try this versatile recipe! You won’t be disappointed.
Ingredients (Makes about 6 dozen cookies)
Yellow summer squash have taken over my garden – what a delightful problem! Alas, yellow summer squash doesn’t seem to freeze as well as zucchini. We need to enjoy these sunny little veggies fresh, or cook them into something delightful before freezing. This recipe for Summer Squash Fritters accomplishes both – you can enjoy these as Continue reading
No, this isn’t really candy – it’s simply preserved fruit that tastes like candy. With no added sugar, these chewy mango strips are a high fiber, guilt-free snack! Continue reading
With all the flavor of fresh, ripe pineapple and a chewy, candy-like texture, Dried Pineapple Snacks are perfect for combating a case of midday munchies. Even better, this snack has Continue reading
In my Midwest US community, pineapple is selling for $1.29 this week at Aldi. I have a sister-in-law who lives in Hawaii (I’m not irrationally jealous, really. Mostly.). Do you know what she told me pineapple is selling for in Hawaii – you know, where pineapple is grown?
I can’t make this stuff up.
Today we’re taking advantage of this insanely low price by preserving pineapple in canning jars. It’s super easy, and tastes just like fresh Continue reading
Enjoying first strawberries of summer almost makes the long winter worthwhile. Almost. The thing about strawberries is, they’re delicious for about one day after they are picked. If you have a large quantity of strawberries to preserve, you need to work fast! This Simple Strawberry Jam recipe is super fast! Ready… Set… GO!
Ingredients (Makes 4 cups)
5 cups of strawberries, washed and cut in half (green hulls removed)
5 cups sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup fresh lemon juice
1 pouch (3 ounces) liquid pectin
1 teaspoon grated lemon zest -OR- seeds scraped from the inside of 1/2 of a vanilla bean pod (optional but delicious!)
Step 1) Place halved strawberries in a large pot. Mash the strawberries a few times with a potato masher. Add sugar, cinnamon, cloves, and lemon juice.
Step 2) Bring strawberry mixture to a full, vigorous boil over medium-high heat, stirring frequently. You want this mixture to really boil… it should boil enough that bubbles continue to cover the surface of the mixture even when you are stirring!
Step 3) When your strawberry mixture has reached a FULL boil (this will take at least ten minutes, maybe longer), stir in the pouch of pectin. Allow the mixture to return to a FULL boil, and boil with stirring for two minutes.
Step 4) Remove the pot from the heat. Add grated lemon zest or vanilla seeds. Stir gently. Allow jam to cool before ladling into storage containers. This jam will keep nicely in the refrigerator for two weeks, or can be frozen for up to six months.