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So far, July has been such a busy month. Hot, humid and summery - I look for anything that's going to cool me down. This month, I'm offering yummy Sherbet Recipes that are so easy to make and so delicious. I've also added my best Canning recipes and procedures. If you don't know how to can, just click here: How To Can Food Chocolate Zucchini Cake Recipe Homemade Candy Recipes Meanwhile, in a large bowl, combine flour, 1/2 cup white sugar, 1/2 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon topping. Bake until topping is golden brown, about 30-40 minutes. Serve warm, with vanilla ice cream. Also, consider using other fresh fruits if peaches are not yet in season. I've made this with mangoes, blueberries, blackberries, and strawberries, and each time the results have been fantastic.
You will find my fruit canning chart if you click on the photo above.
I talk about thin, medium and thick syrup when canning most of the fruit, and the recipes for these syrups follow.
Click on the photo to view my Vegetable Canning Chart. MOST vegetables have a low-acid content. They require a higher processing temperature than fruits. Some vegetables do NOT can well, like: broccoli, brussel sprouts, cabbage, cauliflower, rutabagas and turnips. They tend to discolor and may develop a strong flavor. You can pickle some of them and they turn out great. Peas, lima beans and corn need 1" head-space at the top of the jar for expansion during cooking; other vegetables require only 1/2 inch.
RECIPE FOR APPLE BLACKBERRY JAM 4 lbs blackberries 1-1/2 lbs tart green apples, cored and cut up 6 lbs sugar 2 cups water Place the berries in a pan over low heat, and add 1/2 of the water. Stew until tender. In another saucepan, add the remaining water to the apples and cook until the fruit is soft. If desired, strain the blackberries to remove the seeds, or just add them whole to the apple pulp. Add the sugar to the combined pulp, and stir until dissolved. Bring to a boil rapidly until the setting point of 220 degrees is reached on a candy thermometer. Cool. This makes approximately 10 pints of jam.
Pour over fruit mixture and stir well for 2 to 3 minutes. Fill the containers with 1/2 headroom. Wipe off and cover with lids. Let sit at room temperature for 24 hours, then store in the freezer.
Please feel free to contact me if you have any questions. Don't Buy It - Make It Homemade! All My Best To You, P.S. Just click on the photo and you will be forwarded to my homemade potato salad recipes.
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3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
THINGS YOU NEED TO KNOW
I want to give you some examples of what is in the products you are eating from the grocery store.David Zinczenko from "Eat This Not That" has posted some information that you really need to see.
Following are 5 of the Grossest Things Your Eating
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Raschell Celleste. All Rights Reserved.