Friday, June 2, 2017

Dandelion Flower Jelly


I didn't know if I should post this recipe or not.
I've had a love/ hate relationship with it.
The first batch I had to redo and it worked.
Thinking that I needed two pouches of pectin.

So I followed the directions again diligently but added two pouches of pectin.
All I got was syrup.

By the time I had a chance to make it again,
the dandelions were all gone.

I'm going to give you the recipe I found on the internet and you can be the judge.
I tried contacting the original blog that I got the recipe from a few weeks ago, but they haven't answered my questions.

So here goes.
I'll give you the recipe like the blog says and hopefully you'll have more luck than I did.

You'll need dandelion tea and here's how to make it.
 4-5 cups of dandelion pedals.
Try not to put the green part. It's hard. As you can see with mine, I didn't do a very good job.
But it's pretty.


Cover the petals with boiling water. Put a teatowel or something on it to keep the petals submerged for several hours. Preferable overnight.
Separate the petals from the liquids the next day.
I used a fine cheesecloth. One you would use actually for cheese.
It didn't say how much liquid to put, so I added about 4 cups or till the petals were covered.





Now you have dandelion tea.



Don't panic if it looks murky. It won't stay that way.
Honestly, I thought it looked like dirty water.
Ick.



Ingredients

3 cups dandelion tea
4.5 cups sugar
1 box pectin
2 Tablespoons lemon juice
1/2 pint mason jars.

Bring to a boil, 
the tea, pectin and lemon juice.
Add sugar and return to a hard boil for 2 minutes, stirring often.
Remove from heat and skim the foam from the liquid.
Fill jars leaving 1/4" head space
put lids on, fingertip tight and can for 10 minutes in hot water bath canner.

I think the problem lies with when the pectin is added.
I was always told to add the pectin at the end.
But I use liquid pectin. So I'm not sure if that makes a difference.
But all instructions in the Certo box say to add at the end.
Since this is a US site I got it from, I'm not sure if it's a different company with different instructions.
Also, it only says one box. Does that mean a box with two pouches or a box with one pouch?

See my dilemma?

So I'll see if anyone tries this recipe and has better luck.

When I try it again next year and add the pectin at the end, 
I'll let ya'll know how it turns out.



But one good thing about it, is that it's really good. 
Tastes like honey. So I say it's totally worth the work.
I'll just use the syrup on ice cream...
I mean how bad can it be?

Have a Blessed Day
Lisa

Wednesday, May 10, 2017

Cottage Pudding

My land it's been a cold spring. We even got some snow after I had planted my cold crops.



Snow does not look good on a Magnolia. 
I don't care what anyone tells you!

So here's a stick to your ribs,
warm your innards kinda recipe.
My mom would make this some days as a meal
just for a treat. My dad and I LOVE this
since we've both got a major sweet tooth.
My mom, not so much.

Why is it called Cottage Pudding?
I haven't got a clue since there's no pudding involved.

My mom got it in an old cook book when they first got married.
So it's survived the test of time. That means it's good!


It's really simple to make.
heavy dense white cake and a lemon sauce. Voila!
Here's the recipe.

Cake

Sift together 1 1/2 cups flour with 
2 tsp baking powder & 1/2 tsp salt
Set aside

Cream 1/3 cup shortening, beat in 1 cup sugar.
Blend until light and fluffy. 
Beat in 1 egg and 1 tsp vanilla

Add sifted dry ingredients to creamed mixture alternating with 1 cup milk.
Bake 350 degrees F for 35-40 minutes in a 9x9 pan.
Cool 5 minutes

Lemon sauce

1/2 cup sugar
1 cup boiling water
2 tbsp cornstarch dissolved in 1/2 cup cool water
1 tbsp lemon extract
1 tbsp butter

mix in sugar and boiling water over medium heat in a saucepan
add the cornstarch/water
then the lemon extract and butter.
Let thicken
Pour over warm cake and enjoy!
So very simple.
Have a Blessed Evening
Lisa

Thursday, April 13, 2017

Marg






Easter is fast approaching.
In our family we will be celebrating Christ's death and Resurrection with one less person in our family.

Dave's mother passed away Sunday.

She had been struggling with dementia for years and living at Tideview Terrace. She was born in Jerseyville , Ontario.  Yes there's actually a place called Jerseyville.

Dave's family moved here, to Nova Scotia in 1983. 
They moved here so Len could retire around his family.
It was a difficult time for Marg since she couldn't speak or understand French.
So she was uncomfortable when people would speak it in front of her.

So she decided to get a job in an old folks home.
She loved her job. She took such good care of the residents.

I don't remember the first time I ever met her. But I know that she didn't like me too much the first year or so. I was taking away her only son. The funny thing is that I'm actually the same way
with Jamie's girlfriend (yes, he's got a girlfriend) I try not to be, but like Marg, I find that I don't want my little boy taken away from me. I now understand Marg.

But as the years passed by I grew on her and she once told me that I was like a daughter to her.

She made the best cabbage rolls and Italian spaghetti sauce.
 Or as she'd call it, Eye-talian sauce.

Unfortunately, when I asked her one day for the recipe, she told me she had never made cabbage rolls or Eye-talian spaghetti sauce. Dementia was setting in.

She loved Holstein cows and knick-knacks.  The house was full of them! She was an easy person to buy for. an Avon knick knack and she was happy. 
She was also a neat freak.  She loved to iron, as a young lady she worked in a 
laundry in Brantford, Ontario and she told me once she loved that job.
I believed her, cause she used to iron everything...EVERYTHING!!!!
Even underwear! 
She was the only person I know, that would wear out an iron.

She was a good lady. For awhile they owned a cabin in the woods. It wasn't her favourite place to go
but she made it homey with her Holstein cow flower pots and her dozens of 
hummingbird feeders!!
She would buy sugar in bulk because she would feed the dozens and dozens of hummingbirds
that would come to the cabin.

We're not sure what she died of. The flu was going around in the home, but it hit so fast, that the 
doctors told us it looked like a stroke.  She had decided a long time
ago that she would be DNR. So she was just kept comfortable till the end.
We want to thank everyone that was there for us in body and spirit.
The prayers, cards, phone calls etc...
The day before she passed our Pastor, Shawn Craven, stayed with us for the longest
time to comfort us. For that we will always be grateful.

We met the doctor going in to sign the death certificate. 
He told us that Dementia is the worst disease.
You lose your loved one twice.
First when they no longer know who you are and then
when they die physically.
So please, if you can, 

The service was held at Tideview Terrace where Len could attend (he lives there also) and all her friends and the staff that loved and helped care for her.

Have a Blessed Day
and Happy Easter

Saturday, April 8, 2017

Hoppy Easter!


Easter is fast approaching so I figured I'd divulge our family favourite Easter recipe.
Glazed Ham.

I know there's probably about a million and one recipes out there right now.
But this one is easy peasy!
And no cloves. My family hates the taste of cloves.

So here goes.
I make sure to de-salt the ham several times before I even begin.

Score the ham in a diamond pattern.
Preheat the oven to 325 degrees Fahrenheit.
Put about a 1/4" of water in the bottom of your roasting pan.
 But keep an eye on it.
Make sure it doesn't go dry.
  
Bake for an hour with cover on.

Increase the heat in the oven to 450 degrees.
Combine 
3 cups lighly packed brown sugar
3 tbsp flour
2 tbsp maple syrup (you can use corn syrup but we like maple syrup better)
3 tsp dry mustard
1/4 cup apple cider vinegar

Mix together till it's all blended.

Pour a third on the ham and bake with cover off.
Keep putting some on until all gone.
You should bake the ham for 30 minutes
and the sugar concoction will make a nice crust on the ham.

Take out, carve and serve.
Hubby likes to take the syrup from the bottom of the pan and put it on his potatoes.
Hey, to each his own.




Not the best photo, but you get the drift.

Have a Blessed day!
Lisa

Wednesday, March 22, 2017

Chocolate Zucchini Cake.

I'm at it again!
And this time it's healthy eating...
Ok, maybe not.
But it's gooood!

And it's the perfect way of getting rid of your abundance of zucchinis!
In the summer I shred my zucchinis and freeze them in 3 cup increments. That way
I'm ready to roll whenever I need to make this cake.

Before I proceed, you're going to need a Bundt pan.
I've never done it in cupcake form, but I assume it would work well.
It's a heavy cake and that's why it wouldn't work well in a regular
cake pan.  It takes forever to cook in a Bundt pan.

So here goes.

Chocolate Zucchini Cake

1/2 cup butter
1/2 cup oil
1 tsp vanilla
1/4 cup milk
2 1/2 cups flour
1/4 tsp baking soda
1 1/2 cup sugar
2 eggs
3 cups shredded and peeled zucchini
1/4 cup cocoa
1 tsp salt

Mix butter, sugar, oil, eggs, vanilla and milk in a bowl.
Sift flour, cocoa, baking soda and salt together.

Blend in together. Mix well.

Bake in Bundt pan at 350 degrees Fahrenheit for 50-60 minutes.
When you insert a toothpick and it comes out clean, it's ready.

Serve plain or with whipped cream.


Have a Blessed Evening
Lisa





Thursday, March 9, 2017

Cinnamon Rhubarb Muffins

This is probably the most light and fluffy muffin recipe that I've come across in a long time.
It must be the sour cream.
Dunno but it's divine!

The recipe is a bit long but bear with me. 
It's worth it!

Muffins

2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 salt
1 cup sour cream
8 Tbs (4 oz) butter melted and slightly cooled
2 large eggs
1 tsp vanilla extract
1 1/2 cups 1/4" diced rhubarb fresh or frozen

Topping

3 Tbs sugar
1/2 tsp ground cinnamon

Preheat oven to 400 degrees Fahrenheit
In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda and salt.
Whisk to blend.

In a medium bowl whisk together sour cream, melted butter, eggs and vanilla till smooth
Lightly stir in wet ingredients into dry ingredients with a spatula until batter 
just comes together. DO NOT OVERMIX!!! 
Gently stir in rhubarb. Batter will be thick.

Spoon in muffin cups.

Mix the together topping ingredients and sprinkle  on each muffin.
Bake until they are golden brown and spring back to touch.
Around 18-22 minutes
Serve warm

The recipe says they only keep for one day.
But I kept them for 3 days (yes, they lasted that long)
and just reheated them when we wanted to eat them.

I found this recipe on the website Fine Cooking
Regular size muffins, it makes 12.

As Julia Child would say, "Bone Appetite!"



And yes, I do actually cook.  I don't always just bake.
I'll post my macaroni casserole recipe one day to prove that I can also cook.
Have a Blessed Evening
Lisa

Monday, February 13, 2017

Everyone loves brownies!





It seems like I'm on a recipe roll.

I'm going to share with ya'll my mom's brownie recipe.

I hope she doesn't mind....oh well.

Brownies Simone

3/4 cup flour
1/3 cup cocoa
1/4 tsp salt
1 cup sugar

Mix together and then stir in
1/2 cup shortening
2 eggs
3 Tbsp water
1 tsp vanilla

Bake at 325 degree Fahrenheit for 25 minutes 
in a 8x8 greased pan.

I've started putting them in tiny cupcake pans and making
two bite brownies.



We had company for supper last night so I made 
Fudge Brownie Pie.

Which is really just a large piece of brownie with 
vanilla ice cream on top drizzled with chocolate sauce.
It's really horrible..not. 


But last night instead of making a large brownie, I shoved the little two bite brownies into
the ice cream.  Again...not very good.
I lie.
It's to die for!

Oh and a great thing about this recipe is that if you eat them standing up,
there's no calories!!! How awesome is that.

Again...
I lie.

My mom sometimes makes a chocolate frosting to put on top of the brownies.

So here's the recipe for that.
I'm telling you...I'm divulging family recipes left and right.
What else might I divulge?!


Chocolate Frosting

Cream together 
3 Tbsp butter
3 Tbsp cocoa
2 Tbsp hot water and 
1/2 tsp vanilla
Add 1 1/2 cups of sifted icing sugar
Beat until creamy.

Another thing you can add is crushed walnuts or pecans to the brownies before baking.

Gotta go before I reveal other family secrets!

Have a Blessed Day!
Lisa