Wednesday, November 25, 2009

Yamples or Yams and Apples

This recipe also came from my sister in law, but we re-named it from Yams and Apples to "Yamples". I grew up as a die hard candied yam girl. Just didn't want them any other way. A couple of years ago however, my sister in law made these for Thanksgiving and I became converted. No more candied yams for me - these babies are the best! I think the sauce was the final factor in my conversion. I can't wait until Thanksgiving!

5 small to medium sized yams (or 2 cans)
5-7 apples

Cook yams until tender (in boiling water). Cool and peel, and then slice. Peel and slice apples into 1/4" wedges. Place one layer of yams into a 9x13 baking dish, then dot with butter. Add a layer of apples, and sprinkle with cinnamon. Continue layering until all yams and apples have been used.

1 c. sugar or honey
2 c. water
1/2 c. butter
3 T. cornstarch
1 t. salt (optional - but I think you need it)

Mix ingredients together in medium sized pan and heat and stir until bubbly and thickened. Pour over the top of the yams and bake for 45 minutes at 350*.

Julie's Homemade Cranberry Sauce

My sister in law made this for Thanksgiving several years ago and while I was skeptical at first (really - raisins and nuts?) my family LOVES this cranberry sauce. I haven't made it yet this year, so a picture will follow possibly some time next week.

1 package cranberries
3 c. sugar
1 c. water
1 c. raisins
2 T. lemon juice
1/2 t. grated lemon peel
1/2 t. cinnamon
1/4 t. ground cloves

Bring mixture to a boil over medium high heat stirring constantly. Reduce heat and simmer uncovered for 30 minutes, or until cranberries pop and thicken.
Add 1/3 c. walnuts if desired.

Thursday, November 19, 2009

Canned Tomatoes

Every time I set out to make tomatoes, I have to hunt down my recipe - which is ironic because the only thing I need the recipe for is to remember how much lemon juice, salt and sugar I need! Since it frosted in September, I picked all of my green tomatoes (and the little baby ones) and placed them in my garage to ripen. Today I may have finished my last batch! I'll post a photo once they come out of the canner.

Here's my basic recipe:
Lemon juice

Place tomatoes in boiling water for 30-60 seconds or until the skins split. Immediately dip into cold water. Use sharp knife to cut out the stem and peel off the skin. Cut off any discolored or bruised portions.

Pack into warm sterile quart jars.
Add 2 Tablespoons lemon juice, 1 teaspoon salt and 1 teaspoon sugar to each jar. Add boiling water, filling within a 1/2 inch of the top of the jar. Insert a non-metalic instrument, (ie. wooden spoon handle etc.) between the tomatoes and the jar to release any air bubbles.

Wipe the jar rim with a clean damp paper towel.

Place heated lid and ring on jar, screwing on until fingertip tight.

Process for 60 minutes in boiling water bath, or 15 minutes in pressure canner with 15 lbs weight (high altitude times and weight).

Remove from water and cool for 12-24 hours on towel on counter before moving.

Tuesday, November 17, 2009

Beth's Amazing Chocolate Chip Cookies (High Altitude)

You'd never believe I found these at my daughter's Halloween class party. There they were, sitting in a large tupper-ware container looking perfect. I snagged one, and was really blown away. I noted the mother's name from the tupper-ware lid and set on a quest to find the recipe. That mother then referred me to another mother from whom she'd requested the recipe. I started using other recipes, trying to duplicate these cookies, but they just never turned out as perfectly as Beth's had. I cornered Beth's daughter and demanded her phone number and then begged her for her recipe. I am thrilled that they turned out just as I hoped. My chocolate chip cookie quest has finally ended.


In my estimation, these cookies really are the perfect chocolate chip cookie - they are just a tiny bit crisp on the outside, yet soft and luscious on the inside - absolutely delightful. Beth instructs liberality - when you think they may be just a little too decadent - add more. That's her secret.


In a Mixer Combine:
1 ¼ C Brown Sugar
¾ C Butter Flavor Crisco (I use the cubes)
2 TBSP Milk
1 TBSP Vanilla extract
Mix ingredients

1 Egg and mix again

In a Separate Bowl combine:
1 ¾ C Flour
1 tsp salt
¾ tsp baking soda

Slowly add dry ingredients to wet ingredients and mix
Add white and semi-sweet chocolate chips (more is better!)

350 degrees 8-10 minutes (I use stoneware, so check often if you use a regular cookie sheet)
Immediately remove from pan/stone and allow to cool on cooling racks.
Note that this is a high altitude recipe for 6,000+ ft. Use approximately 1/4 c. less flour for lower altitudes.
Posted by Picasa

Friday, November 6, 2009

Blueberry Breakfast Casserole

This is a favorite casserole we sometimes make for Christmas morning. The best part is that it is all made the night before, and it cooks away filling the house with warm comforting aromas while we enjoy the morning together.

12 slices Texas toast bread or day old French bread
8 oz. cream cheese
1 c. frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup

1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter
1/2 t. vanilla
pinch of nutmeg

Cube bread into 1/2" cubes. Spread 1/2 the bread cubes into a 9x13 baking dish. Cut cream cheese into small chunks over bread. Add blueberries, and then remaining bread. In a bowl, mix eggs, milk, and syrup. Pour over bread and chill for 8 hours.

Heat oven to *350. Cook for 30 minutes covered. Uncover and cook for another 30 minutes.

Whisk sugar and cornstarch together in a medium/small pan.
Add water and bring to a boil. Boil for three minutes until thick. Stir blueberries into mixture and cook for an additional 8-10 minutes stirring occasionally. Add butter, then vanilla and nutmeg.

Serve sauce over casserole