Some old ones.. some new ones.. enjoy :)

Pumpkin Bread

3 ¼ cups flour
2 tsp baking soda
2 cups pumpkin
1 cup vegetable oil
1 tsp cinnamon
½ tsp each cloves, allspice, ginger
3 cups sugar
2/3 cup water
4 eggs
½ cup walnuts (optional)

Mix and bake at 350 degrees for 50-60 minutes in a loaf pan, or 40 minutes in muffin pans.


Chocolate Mayonaise Cake

2 cups flour
2/3 cup flour
1 ¼ tsp baking soda
¼ tsp baking powder
3 eggs
1 2/3 less one tbsp sugar
1 tsp vanilla
1 cup mayonaise
1 1/3 cups water

Bake at 350 degrees for 30 minutes

Frosting

1/3 cup melted butter
1/3 cup cocoa
½ tsp vanilla
2 cups powdered sugar
2 tbsp milk

Blend all ingredients.







Morning Glory Muffins

2 cups flour
1 ¼ cups white sugar
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
3 eggs
1 cup salad oil
2 tsp vanilla
2 cups grated carrot
½ cup raisins
½ cup walnuts

Mix dry ingredients
Mix eggs, oil, and vanilla in a separate bowl.
Mix with dry ingredients.
Stir in carrots, raisins, nuts, apples, and coconut.
Makes 14 muffins.
Bake at 350 degrees for 20 minutes.


Martha Stewarts Gingerbread

1 cup sugar
½ cup unsulphured molasses
½ cup butter
1 tbsp cinnamon, ginger
1 tsp cloves, cardamom
1 cup milk
5 ½ cups flour
1 tbsp baking powder

Melt butter, sugar, molasses and spices in a pan. Set aside for 30 minutes.
Stir in milk until combined.
Combine flour and baking powder in a separate bowl.
Stir into the milk mixture.
Refridgerate overnight.
Roll 1/8th inch thick and cut into shapes.
Bake at 400 degrees for about 12 minutes.







Whipped Shortbread

1 cup butter
½ cup icing sugar
1 ½ cups flour
½ cup cornstarch

Beat together the butter and icing sugar.
In a separate bowl mix together the flour and cornstarch.
Add the flour mixture to the cornstarch slowly.

Makes 32 balls.
Bake on an ungreased cookie sheet for 20-25 minutes at 300 degrees F.


Chocolate Chip Cookies

1 cup shortening
1 cup brown sugar
½ cup sugar
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
300g chocolate chips
1 cup nuts

Cream together shortening, brown sugar, and sugar.
Beat in eggs and vanilla.
Combine flour, baking soda, and salt.
Gradually add into creamed mixture.
Stir in chips and nuts.
Makes 6 dozen cookies.

Bake 10-12 minutes at 375 degrees F








Chocolate Haystacks

2 chocolate squares
¼ cup butter
2 cups sugar
1 tsp vanilla
½ cup milk
1 cup coconut
2 cups oats
pinch of salt

Melt chocolate, butter, sugar, milk until just boiling.
Remove from heat.
Add vanilla, stir, add oats and coconut.
Drop by teaspoon onto waxed paper.


Peanut Butter Chip Cookies

1 cup shortening
1 cup packed brown sugar
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 bag peanut butter chips
1 cup chopped nuts (optional)

Cream together shortening, brown sugar, and sugar.
Beat in eggs and vanilla.
Combine flour, soda, and salt separately.
Gradually blend into creamed mixture.
Stir in chips and nuts.

Makes 6 dozen cookies.
Bake at 375 degrees F for 10-12 minutes.









Double Peanut Butter Cookies

½ cup margarine or butter, softened
¾ cup sugar
1/3 cup peanut butter
1 egg
½ tsp vanilla extract
1 ¼ cup flour
½ tsp baking soda
¼ tsp salt
1 cup peanut butter chips.

Beat butter, sugar, and peanut butter until creamy.
Add egg and vanilla and beat well.
Stir together flour, soda and salt.
Blend into butter mixture.
Stir in chips.
¼ cup per cookie / 6 cookies per sheet.
12-16 minutes at 350 degrees F
Cool 1 minute and remove to rack.

Peanut Butter Cookies

½ cup brown sugar
½ cup white sugar
½ cup butter
1 egg
½ tsp vanilla
1 cup peanut butter
½ tsp salt
½ tsp baking soda
1 ½ cups flour

Cream wet ingredients.
Mix dry ingredients together separately.
Add dry to wet.
Form into small balls and flatten with a fork.
Bake at 375 degrees F for 12-15 minutes.








Drop Cookies

½ cup sugar
¼ cup butter
1 egg
1 ¼ cup all purpose flour
½ tsp baking soda
¼ cup packed brown sugar
1 tsp vanilla
¾ tsp salt

mix it all together and drop by spoonfull or roll into 30 balls.
Bake at 375 degrees F for 8-10 minutes.


Gingerbread Cookies

8 tbsp (1 stick) unsalted softened butter
¾ cup unsulfured molasses
3 cups all purpose flour
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
½ cup packed light brown sugar
1 large egg
2 tsp ground ginger
½ tsp ground cloves

Mix all together and roll to 1/8 inch thick and cut into shapes.

Bake at 350 degrees F for about 8 minutes

Piping icing

2 cups icing sugar
2 tbsp half and half

for glue icing use egg whites instead.








Cinnamon Crisps

8 tbsp (one stick) unsalted butter, Melted
1 large egg yolk
1 ¼ cup flour
1 tsp cinnamon
1/3 cup + 1 tbsp sugar
½ vanilla
1 tsp baking powder
1/8 tsp salt

mix all ingredients
roll into an 8 inch log and chill for 1 hour
cut into 24 cookies and bake at 375 degrees F for 10-12 minutes
cookies last about 3 days


Chocolate Chip Oatmeal Cookies

1 cup butter
1 cup brown sugar
½ cup white sugar
2 eggs
1 tsp vanilla
3 cups oats
1 ½ cup flour
1 cup chocolate chips
1 tsp salt
1 tsp baking soda
shake of cinnamon

Mix together butter and sugar
Add egg and stir
Add vanilla
In a separate bowl mix oats, flour, salt, soda and cinnamon
blend flour mixture into egg mixture
add chocolate chips
spoon onto cookie sheet
bake 8 minutes at 350 or until done







Pie Crust

1/3 cups plus 1 tbsp chilled shortening
1 cup all purpose unbleached flour
½ tsp salt
2-3 tbsp ice water


Apple Pie

2 pie crusts
7 cups of pared, sliced apples
1 tsp cinnamon
1 tbsp lemon juice
1 cup sugar
1 tbsp butter

Mix apples, cinnamon, lemon juice, and sugar.
Place into pie shell.
Dot with butter and cover top.
Seal top crust and flute with a fork.
Cut slits into crust.
Bake in 425 degree oven for 50-60 minutes until crust is golden brown.

Classic Pumpkin Pie

2 cups pumpkin

2 eggs

¾ cup sugar, brown or white 

½ tsp nutmeg

½ tsp. Salt 

1 tsp. Cinnamon

½ tsp. Ginger

¼ tsp. ground cloves

1 can (12 oz.) evaporated milk

1 -9" pie shell


Preheat oven to 425°F

Mix together pumpkin, eggs, sugar, spices and milk.
Pour into the unbaked pie shell.
Bake for 15 minutes at 425°F,
Reduce heat to 350°F and bake 45 more minutes or until inserted knife comes out clean.


Panzanella

2 cups cubed day old french bread
¾ lb tomatoes cubed
½ sweet onion, thinly sliced
1 stalk celery, diced
¼ cup lightly packed fresh basil leaves, slivered
1 or 2 cloves of garlic, minced
½ cup pitted green olives, halved or sliced
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt to taste
fresh ground pepper

Mix it all up
toss with vinegar and oil
let sit for ½ to 1 hour before eating.


Tabbouleh

1 cup bulgur wheat
2 cups boiling water
1 cup diced cucumber
14 cherry tomatoes, quartered
1 cup finely chopped parsley
¼ cup snipped fresh chives
2 tbsp finely chopped fresh mint
1 small clove garlic minced
4 tbsp olive oil
2 tbsp lemon juice
salt and pepper to taste

soak the bulgur in the hot water for an hour
drain and mix with remaining ingredients











Bruschetta

9 medium plum tomatoes
2 tbsp finely chopped onion
2 large cloves of garlic, minced
¼ cup chopped fresh basil
2 tsp balsamic or red wine vinegar
6 tbsp extra virgin olive oil
salt and pepper to taste

4 thick slices of crusty italian bread (5 inch across)

mix first group of ingredients and then let sit for an hour

top bread with mix

toast in 350 degree oven


Pancakes

1 ½ cups all purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
1 egg
2 cups milk
2 tbsp vegetable oil


















Light Scalloped Potatoes

4 cups thinly sliced yukon gold potatoes
1 cup chopped onions
½ cup chicken stock
2 cups milk
2 tbsp all purpose flour
pinch of nutmeg
salt and pepper to taste
¾ cup shredded old cheddar cheese
paprika

in boiling salted water cook potatoes 5 minutes or until slightly tender
in large skillet over medium heat cook onions and stock for 4 minutes or until liquid has evaporated
In bowl,whisk together milk and flour
Stir in onions
Bring to a boil, stirring as it thickens, boil gently for 1 minute
Add nutmeg salt and pepper
Combine sauce and potatoes, mixing gently but thoroughly
Pour into an 8 cup casserole
Cover with lid or foil and bake at 350 for 30 minutes or until potatoes are just tender
uncover and sprinkle with cheese and sprinkle lightly with paprika
bake uncovered for 10 minutes or until cheese is melted and top is lightely browned.























Donair's

1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon all-purpose flour
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 pound ground beef

1 (12 fluid ounce) can evaporated milk
3/4 cup white sugar
2 teaspoons garlic powder
4 teaspoons white vinegar, or as needed



Directions
Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. This cuts better if you chill the meat overnight before slicing.
To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.





Chicken Curry

½ kg chicken
1 small onion, chopped small
50 ml yogurt
1 tsp coriander
3-4 tsp salt
¼ tsp turmeric
1 tsp chili powder
1 tsp garlic paste
1 tsp ginger
100 ml oil
100 ml tomatoes
1 tsp garam masala
2 green cardamom seeds
1 tsp cinnamon
10 black peppercorns
6-8 cloves
¼ tsp cumin seeds

grind spices and fry in oil until aromatic.
Mix with meat and fry until golden
add yogurt and tomatoes and cook until chicken is done.

Tourtiere

1 ½ lb ground pork
1 cup water
¾ cups finely chopped onion
¼ cup finely chopped celery
2 cloves of garlic, minced
1 tsp salt
½ tsp dried savory
¼ tsp each dried thyme, cloves, pepper
1 bay leaf
½ cup mashed potato
double crust pie shell
fry pork, water, onion, celery and garlic medium high until bubbling
add salt, savory, thyme, cloves, pepper and bayleaf
reduce heat, cover and simmer for 30 minutes
remove bay leaf and stir in mashed potatoes
taste and add more salt and pepper as needed
put in pie shell, cover and vent
cook at 425 for 15 then 375 for 20-25 minutes more
Coq Au Vin

3 lbs chicken pieces
1 tbsp each butter and vegetable oil
¼ cup brandy
16 small white mushrooms
½ cup chopped onions
2 cloves garlic, minced
24 pearl onions, peeled
2 tbsp all purpose flour
1 cup each beef stock and red wine
¼ tsp dried thyme
1 bay leaf
salt and pepper
chopped parsley

Heat butter and oil and brown chicken
Remove chicken, add brandy and mushrooms
cook until nearly tender then remove to a bowl
to skillet add chopped onion, garlic and pearl onions
cook until golden (about 3 minutes)
stir in flour, then stock, wine and bayleaf.
Bring to a boil, stirring.
Pour over chicken in a baking dish, cover and bake 30 minutes or until tender in a 350 degree oven.
Add mushrooms and bake for 10 minutes longer.
Add salt and pepper to taste.
Remove bayleaf.

Lentil Soup
1 onion chopped
¼ cup olive oil
2 carrots shredded
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp dried oregano, basil
1 bay leaf
1 can tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt and pepper to taste
Cook oil, onion, carrot and celery until onion is tender; stir in garlic, bayleaf, oregano, basil, cook 2 minutes; stir in lentils, water, and tomatoes. Bring to a boil and simmer for at least 1 hour. When ready to serve stir in spinach. Add vinegar.

Lemon Barbecue Meat Loaves

Ingredients
1 1/2 pounds ground beef
1/4 cup lemon juice
1/2 cup water
1 egg, beaten
4 slices day-old bread, torn into small pieces
1/4 cup chopped onion
2 teaspoons seasoning salt
 
1/2 cup ketchup
1/3 cup brown sugar
1 teaspoon mustard powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 slices lemon

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish or a dish of similar size.
In a large bowl, mix together the ground beef, lemon juice, water, egg, bread, onion and seasoning salt until well blended. Shape into 6 individual loaves - Place them in the prepared baking dish.
Bake for 15 minutes in the preheated oven while you prepare the topping. In a small bowl, stir together the ketchup, brown sugar, mustard powder, allspice and cloves. Spoon the sauce over the loaves, then top each one with a slice of lemon. Return to the oven, and bake for an additional 30 minutes, or until cooked through.














Bread Machine Pizza Dough

2 cups flour
1 tsp dry yeast
½ tbsp sugar (brown sugar)
½ teaspoon salt
¾ cup water
1/8 cup olive oil

Basic White Bread

¾ cup + 2 tbsp water
2 tbs butter
1 tsp salt
3 cups flour
¼ cup milk powder
4 tsp sugar
2 tsp yeast

#1 in bread machine

Ginger Bread

½ cup milk
2 tbsp molasses
1 large egg
1 tbsp butter, cut up
½ tsp salt
2 cups flour
¾ tsp ginger
¼ tsp each cinnamon and cloves
1 ½ tsp yeast

#1 in bread machine











French Bread
Slice the baguette at a slight angle, then season and oven-toast for delicious croutons. Thie bread machine French bread recipe makes 1 loaf.
Ingredients:
1 1/2 cup water
1 tablespoon vegetable oil
2 tablespoons dry milk
2 cups all-purpose flour
2 cups bread flour
2 teaspoons sugar
2 teaspoons salt
2 teaspoons active dry yeast
1 egg white, whisked with 1 tablespoon cold water (to be brushed near end of baking)
Preparation:
Add first 8 ingredients to bread machine.
Use the French Bread setting of your machine, but remove the dough before the baking cycle begins. Or, use the dough cycle, punch down to let air escape, let rise again (45 minutes to 1 hour), knead lightly, let rise again, form into loaves.
Spray or lightly oil a large cookie sheet; sprinkle with cornmeal.
To form loaves: Transfer dough (it will be soft) to a lightly floured board. Sprinkle with a little flour; cut dough into 2 portions. Roll each portion into a rectangle about 12 to 15 inches wide (add more flour as needed). Starting at long end, roll up; pinch seams well. Repeat with next roll. Place loaves on prepared cookie sheet; cover with clean dish towel and let rise another hour. Preheat oven to 400°. Place a pie plate on the lower rack of the oven; add about 1 inch of boiling water to the pie plate. Bake bread for 15 minutes; lower heat to 350°. Bake for another 25 minutes. About 5 minutes before loaves are done, brush with egg white and water mixture.

Top Choice White Bread
Makes 2 Loaves
Ingredients
5-1/2 to 6 cups all-purpose flour 
3 tablespoons sugar 
2 envelopes FLEISCHMANN'S RapidRise OR Active Dry Yeast 
2 teaspoons salt 
1-1/2 cups water 
1/2 cup milk 
2 tablespoons butter or margarine
Directions
If using RapidRise Yeast:
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
If using Active Dry Yeast:
Place 1/4 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in awarm, draft-free place until doubled in size, about 45 to 60 minutes.
Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all-purpose flour.
Rosemary Apple Cider Jelly

2 cups apple cider
2 tbsp cider vinegar
¼ cup chopped fresh rosemary
3 ½ cups sugar
1 pouch liquid pectin

Bring cider, rosemary, vinegar to a boil.
Reduce heat and simmer for 20 minutes.
Strain.
Add cider or water to equal 2 cups.
Add back to pot.
Add sugar and bring to a rolling boil.
Stir in pectin.
Keep at a rolling boil for 30 seconds.
Remove from heat and skim foam.

Use sterile jars, process for 5 minutes.

This is good with chicken, lamb, or pork. Can be used as a glaze in the last 10 minutes roasting or grilling.

Alternates
use 1 ½ cup white wine
½ cup cider or juice
2 tbs white or cider vinegar

2 tbsp rosemary, thyme, sage, savory, or terragon.



















Grandma's Chili Sauce

6 quarts tomatoes
¼ cup salt
3 cups vinegar
1 ½ tsp cinnamon
1 tsp ground cloves
4 onions

Simmer 2 ½ hours then add.

4 apples (sauced)
3 cups sugar

Simmer for 1 hour and put into sterile jars.

If it does not thicken, add more apples.

Babci's Dill Pickles

6 pints water
1 pint vinegar
7 full tablespoons salt
boil for brine

in each jar put
2 heads dill
pepper
clove of garlic
pinch of pickling spices

pack jars, add brine, boil jars until cucumbers change colour or are slightly yellowed (about 5 minutes)












Pickled Beets

2 cups cider vinegar
1 cup water
2 tsp salt
½ tsp pepper
boil for brine

boil beets for 15-20 minutes and then place directly in cold water.
Skin beets
slice them and put them in jars
add to each jar cloves, cinnamon and allspice
add brine
boil jars for 15 minutes




Perogy Dough

1 pint/2 cups/500ml sour cream
5 cups flour
2 tbsp melted butter
2 whole eggs
1 egg yolk
2 tsp salt
2 tsp olive oil

Matt's Grandma's pickles... that's right.. authentic polish dills...

pickling cucumbers
dill heads
garlic cloves (if you can get these pre peeled it will make it MUCH easier)
pickling spice
6 quarts water
1 quart vinegar
8 tbsp pickling salt.


mix the water, vinegar and salt and bring to a boil. Boil jars for 10 minutes, put lids in steaming water.

Pack your sterile jars, starting with one or two cloves of garlic (depending on size), a head or two of dill (depending on size) and a pinch of pickling spice. Fill it tightly with cucumbers. Fill it with the brine. Put on the lid and boil until they turn colour, about 5 minutes. That's it.

Matt and Sheri's SALSA

ok.. so basically.. there is no recipe for our salsa..
but here's what we do..

1 1/3 cups APPLE CIDER VINEGAR ( DO NOT use a different kind.. this is IMPERATIVE)
9 cups chopped up plum tomatoes
6 cups of peppers chopped up.. we use whatever we have around.. we combine jalapenos, banana peppers, sweet green peppers, carribean hot peppers.. whatever we have around.. hots first and then fill the measuring cup with sweet green peppers
half an onion
a handful of cilantro
clove of garlic
tsp sea salt


so I put this into 500 ml jars and can them for 20 minutes. hasn't killed anyone so far. :)


you could use the store bought salsa mix. this is what's in it..
. Ingredients: dehydrated vegetables (green and red bell peppers, onion, and garlic), salt, spices (including garlic and onion powder), tomato powder, corn starch, yeast powder, guar gum, xanthan gum, beet powder, natural and artificial flavour, and silicon dioxide.

but I really don't see the point.... not sure why I want guar gum and xanthan gum in my salsa.. or silicone dioxide for that matter..

chocolate mayonnaise cake

preheat oven to 350

2 cups flour
2/3 cups cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1 2/3 cups less one tbsp sugar
1 tsp vanilla
1 cup mayonnaise
1 1/3 cups water


combine them all until well mixed and put into a greased and floured cake pan
bake for 30 minutes or until an inserted fork comes out clean

for the frosting..

1/3 cup of melted butter
1/3 cup cocoa
1/2 tsp vanilla
2 cups powdered sugar
2 tbsp milk

This is WAY better than any boxed cake mix or any other chocolate cake recipe I've tried :)

grandma grace's chili sauce

6 quarts tomatoes
1/4 cup salt
3 cups vinegar
1 1/2 tsp cinnamon
1 tsp ground cloves
4 onions

simmer these for 2 1/2 hours

then add

4 apples (sauced)
3 cups sugar

then simmer for 1 hr

can into hot sterile jars.

When is a good time to can this?

So.. if you can.. and if you're anything like me.. you totally lose track of when things get ripe.. and then get caught unaware.. and end up doing a grocery shop with half the weekly budget going to buying one type of thing to can.. and the rest of the groceries kinda getting forgotten about.
Then I found this list.. totally awesome!

It's also great to know what's in season locally so that you can be sure to support local economy, eat the freshest produce possible, get the biggest nutritional bang for your buck, and get the BEST tasting food possible!

so.. here's the list
First.. Strawberries, first week of june until mid july

Then.. cherries, mid june til mid july
wax beans mid june until mid october
broccoli and cauliflower mid june until end of october
peas mid june until early october

then.. blueberries, early july until late september
peaches, mid july until mid september
carrots mid july until end of october
tomatoes mid july until mid october
apples, mid july until mid october

then.. grapes mid august until mid october
pears late august until mid october
squash mid august until end of october

This is all relevant to zone 5... or niagara region at least :)

Carrot Cake Jelly

mmmm when you put this on bread.. tastes just like carrot cake!

1 1/2 cups finely grated carrots (3 large)
1 1/2 cups peeled and chopped pears (2 large)
1 can of crushed pineapple, with the juice
3 tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp each of ground nutmeg and ground cloves
1 pkg of pectin
6 1/2 cups sugar

combine all except the sugar and pectin.. cook til the pears and carrots are soft
bring it to a boil (about 20 minutes)
add pectin and bring to a boil,
add sugar and return to a full rolling boil for 1 minute

remove from heat and skim foam

process in boiling water bath.. or refrigerate for up to 3 weeks
should give you about 6 250ml jars

Apple Cinnamon Jelly

So we made this up tonight.. super yummy!

2 cups of Apple Juice
1 ml of cinnamon oil
3 and a half cups of sugar
1 package of pectin.
red food coloring (optional)

Other than that it's the same as making the Rosemary Apple Cider Jelly.. try it! It's Delish!

Rosemary Apple Cider Jelly

Try this on chicken, lamb or pork. Nice on top of the meat or also as a glaze adding during the last 10 minutes of cooking.

2 cups Apple Cider
2 tbsp cider vinegar
1/4 cup chopped fresh rosemary
3 1/2 cups granulated sugar
1 pouch of liquid pectin

In a large saucepan bring the cider, vinegar and rosemary to a boil. Simmer for 20 minutes on low heat.
Strain and put in a two cup measure. Add enough cider to equal 2 cups.
Discard the rosemary.
Put the cider back into the pot and add the sugar. Bring it to a full rolling boil over high heat and stir frequently. Add the pectin and bring it back to a rolling boil for 30 seconds.
Remove from the heat and skim off any foam.
Fill and seal your jars (process in a boiling water bath, use hot sterile jars and boil the sealed jars for 5 minutes) or refrigerate for up to 3 weeks.

If you want to try something different use white wine instead of cider (1 1/2 cups), 1/2 cup cider or juice or water and different herbs like rosemary, thyme, sage, savory or tarragon.

bruschetta mix

ok.. so this is easy peasy.. and super tasty.

chop up some tomatoes and sweet onions into about 1 cm chunks.. you want mostly tomatoes with a little onions for flavor.
pour a good shake of basil on top.. fresh chopped is best.. for fresh use a good handful chopped.. for dry use a tablespoon.
add a couple tbsp of olive oil and a tbsp of balsamic vinegar.
let it sit for at least half an hour.

better yet... let it sit while you're making a loaf of my favorite white bread...
preheat the oven to 325
slice the bread long . you know how it should look.
chop up a clove of garlic super fine and mix it with about a quarter cup of butter
spread butter with garlic on the bread and top it with the bruschetta mix
top it with cheese of your choice if you want to
put the bread in the oven (directly on the rack works best) until it's toasted.. that's right.. you gotta watch it...
take it out (tongs work great for this)
enjoy!

ketchup

This is excellent.. also lower in sugar and salt than store bought brands... this is one of the few things that I love so much that I cry when we run out.

3 cups chopped onion
1 tsp cayenne pepper
4 tsp whole cloves
1 8 inch cinnamon stick crushed
1 1/2 tsp whole allspice berries
3 tbsp celery seed
3 cups cider vinegar
1 1/2 cup granulated sugar
1/4 cup pickling salt
and.. enough tomatoes to fill a good size roasting pan about 2/3 full. (they say 24 lbs but I'd use less.. more intense flavor)

Combine the tomatoes, onion and cayenne pepper in a large saucepan. (do not use aluminum with tomatoes)
bring it to a boil and simmer for 20 minutes uncovered

Tie the cloves, cinnamon,allspice and celery seed in a large square of cheesecloth, or a spice bag.
Put the vinegar into another pot and put the spice bag into the vinegar. (like making tea) bring it to a boil and let it sit while the tomatoes are simmering.

After 20 minutes discard the spice bag and add the vinegar "tea" to the tomatoes.

Now this is the dangerous part... at this point you want to blender the tomato mixture.. you can NOT do this while it's cold.. and it WILL pop and likely burn you if you're not super duper careful.

Add the sugar and salt and put it all back into the big pot.
Boil it gently until it's the right texture.. it should be about half as much as you started with and mound on a spoon.

This makes about 7 500ml jars.. so not tons.. but sooo tasty..

I dare you to make it...

I thought this was way too much work for ketchup.. really.. after the first time I made it.. until I tasted it. Now I won't go a summer without making it.. it's just WAY too tasty.

panzanella

This is an AWSOME bread salad... goes great with Coq au Vin.. :)
2 cups cubed bread
3/4 lb tomatoes, cubed 1/2 sweet onion
1 stalk celery, diced 1/4 cup lightly packed fresh basil leaves, slivered
1 or 2 cloves of garlic, minced 1/2 cup pitted green olives, halved or sliced
1 tbsp balsamic vinegar 2 tbsp extra virgin olive oil
salt to taste fresh ground pepper
Basically.. you mix it all up in a bowl.. toss it with the vinegar and oil and let it sit for at least 1/2 an hour to an hour. Then.. YUMMY!!!

my favorite white bread recipe

This does NOT work in a bread machine..

5 1/2 - 6 cups all purpose flour
3 tablespoons sugar
2 packages or 6 tsps yeast (rapid rise)
2 tsp salt
1 1/2 cups water
1/2 cup milk
2 tablespoons butter

In a large bowl combine 2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm, (120-130 F), stir into dry ingredients. Beat 2 minutes at mediom speed with electic mixer. Stir in 1 cup flour, beat at high speed for 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surace until smooth and elastic (about 8-10 minutes) Cover.. Let rest for 10 minutes. Divide dough in half. Roll each into a 12X7 inch rectangle. Roll uptight as for a Jelly Roll. Pinch seams and ends to seal. Place seams down in greased bread pans, cover and let until it doubles in size.. about 45 minutes. Bake at 400 F for 25-30 minutes.

NOTE:To make whole wheat bread substitute 2 cups whole wheat flour for part of the all purpose flour.

Whipped shortbread

1 cup room temp butter
1/2 cup icing sugar
1 1/2 cup flour
1/2 cup cornstarch

preheat to 300 degrees

using electric mixer beat together butter and icing sugar.
in a separate bowl sift together flour and cornstarch.

mix together all ingredients (I like to use the beater)
makes a very fluffy dough

make into 32 balls about 1 1/4 inches diameter, be very gentle.

cook on ungreased baking sheet for about 20-25 minutes until they look nice and toasty..

lemon barbecue meat loaves

loaves:

1 1/2 lbs lean ground beef
4 slices bread crumbs
1/4 cup lemon juice
1/4 cup minced onion
one egg
2 tsp seasoned salt

sauce:

1/2 cup ketchup
1/3 cup brown sugar
1 tsp dry mustard
1/4 tsp allspice
1/4 tsp ground cloves

mix together all ingredients for loaves and form 6 small loaves with your hands. Cook on a cookie sheet for 15 minutes at 425 degrees. While this is cooking make the sauce.. mix together sauce ingredients.. making sure there is no bumps left. Remove loaves from oven and top with sauce. Turn oven down to 350 and cook loaves for half hour more or until meat is cooked through.. if desired you can top with sliced lemons for decoration before putting back in the oven

My favorite Curry recipe

1/2 kg chicken
1 small onion chopped up small
50 ml yogurt (plain.. trust me.. strawberry yogurt does NOT work with this recipe)
1 tsp coriander (or cilantro.. depending which you prefer cilantro will give you more of a pakistani curry... which is delicious)
2 tsp salt ( I like sea salt.. )
1/4 tsp turmeric
1 tsp chili powder (or to taste)
1 tsp garlic paste (or two cloves minced up really fine)
1 tsp ginger paste (or a wee bit of fresh ginger chopped really fine)
100 ml oil
100 ml tomatoes (or chop up a couple)
1 tsp garam masala (optional.. )
2 green cardamom seeds (GREEN.. not BLACK)
1 tsp cinnamon
10 black peppercorns ( I like it with mixed peppercorns just as well)
6-8 cloves
1/4 tsp cumin seeds


put all the spices together and grind them up. Using Fresh whole spices really does improve the dish.. so use whole cloves, whole coriander seeds, whole cardamoms, etc. Grinding them up in a mortar and pestle works.. so does a coffee grinder
once they are ground up, fry them in the oil with the onions until the onions are a little cooked
add the chicken shortly after and cook the chicken until it is cooked through
add the tomato and yogurt once chicken is cooked and simmer it for a while to get the flavors really into it. I find that adding a teaspoon of yogurt to any marinade makes ANY marinade penetrate the meat much deeper :)
simmer for a bit while you are cooking some basmati rice to put the curry on top of :)

if you want to can it leave out the chicken and yogurt and just increase it to taste. I usually end up using closer to a can of tomato sauce instead of 100 ml. so if you were making up 12 jars worth of tomatoes, times the recipe spices by 12 or until it tastes right.