September 1, 2011 - posted by Desisrus Admin,
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2 1/4 c Flour, all-purpose 1/2 c Sugar, granulated 2 ts Baking powder, double acting 1 t Baking soda 1 1/2 c Zucchini - shredded 3/4 c Egg substitute 1/4 c Vegetable oil 2 tb Lemon juice 1 t Lemon peel - grated ... more
2 1/4 c Flour, all-purpose 1/2 c Sugar, granulated 2 ts Baking powder, double acting 1 t Baking soda 1 1/2 c Zucchini - shredded 3/4 c Egg substitute 1/4 c Vegetable oil 2 tb Lemon juice 1 t Lemon peel - grated Preheat oven to 350F. Line 12 2-1/2" muffing pans with paper baking cups; set aside. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool. Weight Watcher Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories. Per serving: 167 calories, 4 g. protein, 5 g. fat, 27 g. carbohydrates, 47 mg. calcium, 161 mg. sodium, 0 mg. cholesterol, 1 g. dietary fiber. Calories from fat: 25.6% Original recipe from Weight Watche... less
September 1, 2011 - posted by Desisrus Admin,
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6 lb Fresh Salmon 6 tb Butter 3 Lemons Salt Pepper Clean salmon and remove head, tail and fins. Cut the salmon into 1 lb steaks (not fillets). Place 1 salmon steak onto a sheet of foil, squeeze the juice of 1/2 a lemon, spread 1 tb of butt... more 6 lb Fresh Salmon 6 tb Butter 3 Lemons Salt Pepper Clean salmon and remove head, tail and fins. Cut the salmon into 1 lb steaks (not fillets). Place 1 salmon steak onto a sheet of foil, squeeze the juice of 1/2 a lemon, spread 1 tb of butter plus salt and pepper on the salmon. Wrap the salmon steak tightly in the foil (heavy duty) so as to make the best water tight seal as possible. Repeat for each steak. Boil the packages in water for 20 minutes. Remove and place in the freezer for an hour then refrigerate for 2 hours. When ready to serve, unwrap the salmon steaks carefully on a large platter and cover with warm Hollandaise Sauce. To accompany the salmon, this dish should be served with new baby potatoes which have been boiled with mint leaves, and fresh garden peas, plus a palatable white wine. This is a very basic but absolutely delicious recipe. Of course, the fun is catching the salmon and telling the story of how the large one snapped the rod like a pretzel and "got away"! less
September 1, 2011 - posted by Desisrus Admin,
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7 1/2 c Sugar 1 Box fruit pectin 4 c Wild plum juice 1 1/2 c Water Measure sugar and set aside. Do not reduce amount of sugar. Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than 1/3 full to allo... more 7 1/2 c Sugar 1 Box fruit pectin 4 c Wild plum juice 1 1/2 c Water Measure sugar and set aside. Do not reduce amount of sugar. Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than 1/3 full to allow for a full rolling boil (a boil that cannot be stirred down). Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil, boil hard for 1 minute, stirring constantly with a wooden spoon. Remove from heat. Skim off foam with metal spoon. Immediately ladle into hot pint jars, leaving 1/8 inch space at the top of the jars. Wipe any spills from rims and threads of jars with a damp cloth. Quickly seal the jars by covering with hot lids. Screw bands on firmly. Let jelly stand to cool. Check seals, store in cool, dry place. less
September 1, 2011 - posted by Desisrus Admin,
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3 1/4 c Sugar 1 c Water 3/4 c Frozen orange juice, thawed 3 tb Lemon juice 1 pk Certo (1 pouch) Measure sugar and water into a large pan. Bring to a boil and boil 1 minute. Remove from heat and stir in thawed juice and lemon juice.... more 3 1/4 c Sugar 1 c Water 3/4 c Frozen orange juice, thawed 3 tb Lemon juice 1 pk Certo (1 pouch) Measure sugar and water into a large pan. Bring to a boil and boil 1 minute. Remove from heat and stir in thawed juice and lemon juice. Add Certo and mix well. Pour quickly into jars and seal. Same time period.
September 1, 2011 - posted by Desisrus Admin,
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2 1/2 c Orange juice OR 2 1/2 cups lemon juice 6 c Sugar 1 Bottle fruit pectin Grate orange or lemon rind. Add juice and let stand 10 minutes. Press juice through a thin cloth. Add sugar. Mix thoroughly. Heat rapidly to boiling. Add fruit ... more 2 1/2 c Orange juice OR 2 1/2 cups lemon juice 6 c Sugar 1 Bottle fruit pectin Grate orange or lemon rind. Add juice and let stand 10 minutes. Press juice through a thin cloth. Add sugar. Mix thoroughly. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to a full rolling boil. Boil hard 1/2 minutes. Remove from fire. Skim. The Household Searchlight
September 1, 2011 - posted by Desisrus Admin,
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Ingredients3 1/2cuporange juice, fresh, strained 1 1/2cupsauterne, good quality 1teaspoonlemon juice, fresh 3 1/4cupsugar 1eachfruit pectin, box, powdered, light 6eachtarragon, fresh, sprigsDirections:Place orange juice, sauterne, and lemon juice in heavy... moreIngredients3 1/2cuporange juice, fresh, strained 1 1/2cupsauterne, good quality 1teaspoonlemon juice, fresh 3 1/4cupsugar 1eachfruit pectin, box, powdered, light 6eachtarragon, fresh, sprigsDirections:Place orange juice, sauterne, and lemon juice in heavy saucepan. Mix together 3/4 cup sugar and the powdered light fruit pectin. Add to wine mixture. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, stirring constantly. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars, add sprigs of tarragon, and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).Servings: makes 6 - 1/2 pint jars Notes: Sauterne may be replaced by other white wines in this sweet tart jelly. The flavor lends itself for use both as a spread on breads and as a meat glaze. It can also be reheated for use as a dessert sauce on ice cream, sliced oranges, or berries. less
September 1, 2011 - posted by Desisrus Admin,
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Ingredients3cupprepared juice (2 large bunches of parsley and 3 cups boiling water) 2tablespoonlemon juice 4 1/2cupsugar 1eachfruit pectin, sure jell, box 1food coloring, green, few dropsDirections:Wash and chop parsley. Measure 4 cups into bowl. Add boil... moreIngredients3cupprepared juice (2 large bunches of parsley and 3 cups boiling water) 2tablespoonlemon juice 4 1/2cupsugar 1eachfruit pectin, sure jell, box 1food coloring, green, few dropsDirections:Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover and let stand 15 minutes. Strain through several layers of cheesecloth. Measure 3 cups into 6-8 quart saucepot. Add lemon juice.Measure sugar and set aside. Mix fruit pectin into juice in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all the sugar and stir. Bring to a full rolling boil and boil 1 minute, stirring constantly.Remove from heat, skim off foam with a metal spoon and stir in food coloring. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals, or follow water bath method.Makes 5 (1 cup) jarsNote: This recipe tastes great with crackers and cr... less
September 1, 2011 - posted by Desisrus Admin,
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1 c BELL PEPPERS SEEDED/CHOPPED 1/3 c JALAPENO PEPPERS SEED/CHOP 1 1/2 c CIDER VINEGAR 6 c SUGAR 5 dr GREEN FOOD COLORING 1 pk BOTTLE OR PKG OF PECTIN Place both peppers in a blender container with 1 cup of vinegar,blend smooth... more 1 c BELL PEPPERS SEEDED/CHOPPED 1/3 c JALAPENO PEPPERS SEED/CHOP 1 1/2 c CIDER VINEGAR 6 c SUGAR 5 dr GREEN FOOD COLORING 1 pk BOTTLE OR PKG OF PECTIN Place both peppers in a blender container with 1 cup of vinegar,blend smooth. Pour into a large,heavy-bottomed pan. Rinse blender container with the remaining vinegar & add to pan. Follow directions included with the pectin product regarding when to add sugar & pectin. With liquid pectin, you stir in the sugar; bring mixture to a boil that can not be stirred down over medium-high heat. Remove from heat and let stand 5 min. Skim foam from top of mixture & discard. Stir in liquid pectin & food coloring. Immediately pour jelly into containers. Seal or refrigerate until used. Serve with crackers and cream cheese or cheddar cheese. Note: To make jelly hotter, blend jalapeno seeds with the peppers. less
September 1, 2011 - posted by Desisrus Admin,
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12 Slices bread 3/4 c Peanut butter 6 tb Jelly or jam 3 Eggs 3/4 c Milk 1/4 ts Salt 2 tb Butter or margarine Spread peanut butter on six slices of break; spread jelly on other 6 slices of bread. Put one slice of each togeth... more 12 Slices bread 3/4 c Peanut butter 6 tb Jelly or jam 3 Eggs 3/4 c Milk 1/4 ts Salt 2 tb Butter or margarine Spread peanut butter on six slices of break; spread jelly on other 6 slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.
September 1, 2011 - posted by Desisrus Admin,
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2 c Whole Wheat Flour 1/2 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 3/4 c Peanut Butter; Crunchy Style 3/4 c Skim Milk 2 ea Eggs; Small 1/4 c Fruit Preserves Combine the flour, sugar, baking powder and the salt in a mi... more 2 c Whole Wheat Flour 1/2 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 3/4 c Peanut Butter; Crunchy Style 3/4 c Skim Milk 2 ea Eggs; Small 1/4 c Fruit Preserves Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tb of the batter into a greased, fluted or plain muffin cup. Place 1 ts of the preserves in the center of the batter and top with 2 tb more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F. oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack. less
September 1, 2011 - posted by Desisrus Admin,
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12 sl Bread 3/4 c Peanut butter 6 tb Jelly -=OR=- Jam 3 Eggs 3/4 c Milk 1/4 ts Salt 2 tb Butter -=OR=- Margarine Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice of each ... more 12 sl Bread 3/4 c Peanut butter 6 tb Jelly -=OR=- Jam 3 Eggs 3/4 c Milk 1/4 ts Salt 2 tb Butter -=OR=- Margarine Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately
Prepare two baking sheets with cooking spray; set aside. In a small bowl, combine peanut butter and jam; set aside. Divide dough into sixteen eq... more 3 tbsps reduced fat peanut butter 3 tbsps strawberry jam 1 lb Frozen Bread Dough -- thawed
Prepare two baking sheets with cooking spray; set aside. In a small bowl, combine peanut butter and jam; set aside. Divide dough into sixteen equal pieces. It takes two pieces of dough to make one spider. To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spider's legs. Roll each of these pieces into thin ropes, each being eight inches long. Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet. For the spider's body, divide a second piece of dough, one twice as large as the other. On a floured surface, pat larger piece of dough with the palm of your hand to flatten. Place two teaspoons peanut butter and jam mixture onto center of circle. Bring ends of dough up together and seal seams. Gently roll this piece of dough into a ball; set aside. Roll smaller piece of dough in a round bal... less
September 1, 2011 - posted by Desisrus Admin,
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3 1/2 c Sugar 1 c Cider vinegar 3/4 c Sweet pepper slices 1/2 c Hot pepper slices 1 Packet (1/2 bottle) Certo -liquid pectin Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be sure all sugar is well dissolv... more 3 1/2 c Sugar 1 c Cider vinegar 3/4 c Sweet pepper slices 1/2 c Hot pepper slices 1 Packet (1/2 bottle) Certo -liquid pectin Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be sure all sugar is well dissolved. Turn off heat and let stand for 30 minutes. Bring to a boil and add Certo. Boil 1 minute. Cool and stir with non-metal spoon 5 minutes. Check that it comes of the spoon in a ribbon or sheet. If not, cook it a bit more. Pour into jars and seal, or pour into freezer containers and freeze (that's what I do). Note: the peppers are seeded and sliced 1/4 inch thick with a knife or on a mandoline, for a marmalade effect. I like to use red and yellow peppers for color, or all green. Mixing red and green isn't as pretty as you might think it would be, as it makes the jelly browner. I have substituted home made pectin, which seems to work fine, if it is the same consistency as the Certo. It just tends to be pinker. I make that by boiling apple skins and cores in as li... less
September 1, 2011 - posted by Desisrus Admin,
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4 ea Breasts, chicken, halves, -- broiler/fryer, boned, -- skinned 8 ts Oil, olive, divided 4 ts Cajun seasoning 1/4 c Onion, red, finely chopped 1 ts Ginger, minced 1/4 c Vinegar, white wine 1/4 c Jelly, Jalapeno, red, -- ... more 4 ea Breasts, chicken, halves, -- broiler/fryer, boned, -- skinned 8 ts Oil, olive, divided 4 ts Cajun seasoning 1/4 c Onion, red, finely chopped 1 ts Ginger, minced 1/4 c Vinegar, white wine 1/4 c Jelly, Jalapeno, red, -- pepper 1/2 c Broth, chicken Pepper, red, Jalapeno Pepper, green, Jalapeno Brush each chicken breast with 1 teaspoon of olive oil; sprinkle each portion with 1 teaspoon of Cajun seasoning; set aside. In a large non-stick frypan, place the remaining olive oil, and heat over medium flame. Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides. Remove the chicken and keep warm. To the same frypan, add the onion, and cook for 3 minutes or until the onion is slightly tender. Add ginger root during the last minute of cooking. Next, stir in the vinegar; increase heat if necessary and boil until vinegar almost evaporates. Add pepper jelly and cook until the jelly melts. Add broth to the pan; return the chicken to the pan and co... less
September 1, 2011 - posted by Desisrus Admin,
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Prepapred fruit Sugar Place your grapes in a large enamelized pot and add sufficient water to cover. Bring slowly to a full boil. Reduce heat and let simmer until very tender, stirring frequently. Press through a coarse sieve, to remove skins and seed... more Prepapred fruit Sugar Place your grapes in a large enamelized pot and add sufficient water to cover. Bring slowly to a full boil. Reduce heat and let simmer until very tender, stirring frequently. Press through a coarse sieve, to remove skins and seeds, then turn pulp and juice into a jelly bag. Drain well but do not squeeze the bag or jully will be cloudy. Measure juice - for each 6 cups of juice add 4-1/2 cups sugar. Set over high heat and bring to a full boil, stirring constantly. Boil hard until jelly falls lazily from the spoon in "sheets" (220'F. on thermometer). Remove from heat and skim. Seal in hot sterilized jars. less
September 1, 2011 - posted by Desisrus Admin,
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INGREDIENTS: 1 c Port wine 1 c Fresh grape juice, or fine -quality commercially Canned grape juice 3 1/2 c Sugar 3 oz Liquid pectin (1/2 bottle) Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich red wines, and a... more INGREDIENTS: 1 c Port wine 1 c Fresh grape juice, or fine -quality commercially Canned grape juice 3 1/2 c Sugar 3 oz Liquid pectin (1/2 bottle) Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich red wines, and apple juice may be substituted for grape. It is used as a spread on scones, tea biscuits, English muffins, or tea breads and as a glaze for, or accompaniment to, pork dishes, chicken, or duck. DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil over medium heat. Stir constantly until sugar is completely dissolved. Remove from heat and stir in liquid pectin. Skim off foam with metal spoon and immediately pour into hot sterilized jars. Vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin less
September 1, 2011 - posted by Desisrus Admin,
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3 lb Raspberries 3 lb Apples Sugar Wash raspberries. Remove stems. Cover with water and cook until soft. Drain through jelly bag. Wash apples. Remove stems, blossom ends, and seeds. Cut in quarters. Cover with water. Cook slowly until tender. ... more 3 lb Raspberries 3 lb Apples Sugar Wash raspberries. Remove stems. Cover with water and cook until soft. Drain through jelly bag. Wash apples. Remove stems, blossom ends, and seeds. Cut in quarters. Cover with water. Cook slowly until tender. Drain through jelly bag. Combine raspberry and apple juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight
September 1, 2011 - posted by Desisrus Admin,
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Red currants For each quart of berries: Pared rind of 1/2 lemon 2 Cloves Water Sugar Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp. Put the p... more Red currants For each quart of berries: Pared rind of 1/2 lemon 2 Cloves Water Sugar Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp. Put the pulp into a muslin cloth, over a large bowl and let the liquid to drip into the pan. Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2 cups of red currant juice. Boil until the setting point is reached, then pour into small pots and seal. less
September 1, 2011 - posted by Desisrus Admin,
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5 To 6 red bell peppers 1 c Cider vinegar 1/2 Lemon juice 5 1/2 c Sugar 1 ts Salt 1 ts Chili powder 6 oz Liquid pectin Makes eight eight-oz. jars. Wash and seed peppers; chop in food processor or grind in blender or meat gr... more 5 To 6 red bell peppers 1 c Cider vinegar 1/2 Lemon juice 5 1/2 c Sugar 1 ts Salt 1 ts Chili powder 6 oz Liquid pectin Makes eight eight-oz. jars. Wash and seed peppers; chop in food processor or grind in blender or meat grinder. Add enough pepper pulp to the vinegar and lemon juice to make four cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a full rolling boil, stirring constantly. Remove from heat and add liquid pectin. Return to heat and boil hard for 1 minute; turn heat down to simmer. Stir and skim off foam for 5 minutes more as mixture boils gently. Pack in hot sterilized 8-ounce jars; seal and let cool on counter top. Store in refrigerator up to 1 year. less
September 1, 2011 - posted by Desisrus Admin,
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3 c Bottled unsweetened grape -juice 2 tb Lemon juice 2 Envelope unflavored powdered -gelatin 1 tb Liquid artificial sweetener In a large heavy bottomed pan, mix grape juice, lemon juice and gelatin. Bring to a full rolling boil over m... more 3 c Bottled unsweetened grape -juice 2 tb Lemon juice 2 Envelope unflavored powdered -gelatin 1 tb Liquid artificial sweetener In a large heavy bottomed pan, mix grape juice, lemon juice and gelatin. Bring to a full rolling boil over medium high heat, stirring often, then boil, stirring, for 1 minutes. Remove from ehat and stir in artificial sweetener. Wash 3 half pint glass jars or plastic freezer containers. Keep glass jars hot until needed. Ladle hot jelly into half pint jars or refrigerator containers, leaving 1/4 inch head space. Attach lids. Store in refrigerator for up to 2 weeks. DO NOT FREEZE. DO NOT PROCESS IN BOILING WATER CANNER. Origin: Home Canning, Sunset Magazine and Books. Shared by: Sharon Stevens. less
