Tuesday, September 5, 2017

Cinnamon Applesauce ~





Applesauce is so easy to make and is
 great on toast or served as a condiment
 with pork or chicken.
I have an apple tree with transparent apples
and used them in this sauce.
A large variety of apples may also be used.

Ingredients:
12 transparent apples
1 cup water
1/4 cup lemon juice
1/2 tsp cinnamon.


Peel, core and slice apples.

Place apples, water, and lemon juice   
in a large pot and bring to a boil over high heat.
Reduce heat and simmer until apples are
soft, 25 to 30 minutes.
Add 1/2 tsp cinnamon .
Sugar may also be added to suit your taste.
Mash with a potato masher or use a hand held blender 
until smooth with small chunks remaining.
I use a hand held blender in a deep pot
not to splash hot mixture on me.
Let cool, and place in jars.












Thanks for your visit xo
I am linking up with:

Monday, September 4, 2017

Red Currant Muffins



These muffins are
fast and so easy to make
and taste so good.

Ingredients:

2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 large eggs
1 tsp vanilla
1/2 cup melted unsalted butter
1 cup red currants


Preheat over to 350deg F


Fill  muffin tins with muffin papers
Makes 12 large muffins

In a medium bowl, whisk together all the dry ingredients.

In a separate bowl, (I use a measuring cup)
 combine the milk, eggs, vanilla and melted butter.

Combine the egg mixture with the flour mixture

Fold in the red currants

Place batter in muffin tins.


Bake 25 minutes or when a toothpick 
inserted in the centre comes out clean

Cool on a wire rack.
Enjoy.

They are so delicious!!





Gooseberry Jam




I have a lot of gooseberries on my bush this year.
I made a small batch of gooseberry jam.


Ingredients:

3 cups gooseberries
tops and tails removed.
1 1/2 to 1 3/4 cups sugar.
1/4 cup water.

Place gooseberries, sugar and water in a medium saucepan.
Cook over medium heat uncovered 
stirring frequently as jam thickens,
about 30 minutes, skimming any foam that rises to the surface.
Perform the gel test.
Spoon a little jam into a chilled saucer, 
place saucer in freezer for a few minutes, 
run your finger through it.
 If it's ready it will wrinkle up.

Remove from heat.

(Optional) I use my hand held blender to puree the jam.
Remove jam from heat, make sure you do this in a deep pot
to avoid hot splashing on you.


Place in jars and enjoy

Minus 1 jar I gave away.

Sunday, August 20, 2017

Chocolate Raspberry Muffins



 Chocolate and raspberries muffins,
a tasty combination.
Fast and so simple to make.
Guaranteed to disappear fast.
Can also be made with frozen raspberries.




One cup of milk missing from the photo




Preheat oven to 400 deg. F
Place paper baking cups into 12 muffin pan.


In a large bowl,
whisk together

2 cups flour

1/3 cup sugar
tbsp baking powder
1/2 tsp salt 


In a small bowl whisk together

1 cup milk
1/2 cup melted butter
1 large egg


Add this mixture to the flour mixture

Fold in the 1 cup strawberries

and 1/2 cup chocolate chips

Fill the muffins tins



Bake 24-28 minutes 
at 400 deg. F.

Makes 1 dozen large muffins.

Enjoy!!

I AM LINKING UP WITH:

Sunday, August 13, 2017

How To Freeze Raspberries

I like to freeze raspberries and enjoy
 them all year in my baking,
in smoothies, on ice-cream dishes 
or with cereal in the morning.

I use this method of freezing 
because it's easier to take
 a portion of what we need and 
they aren't all frozen together in one huge clump.


I place them on a large surface
 and pick through them
discarding any stocks etc.

Place them on a cookie sheet or tray
not touching each other.
This is time consuming
but worth the effort.

Place the cookie sheet or tray
 in the freezer and freeze until frozen
Around 3 hrs.

After they have frozen,
 remove from freezer and 
measure out 2 or 4  cup portions.



Place in freezer bags
and keep frozen until
ready to use.
Enjoy!


To view my blog on Raspberry White Chocolate Muffins,
click here.


Thanks for your visit xo

I am linking up with:

Raspberry White Chocolate Muffins




The combination of fresh raspberries
 and white chocolate....
heavenly delicious!
Fast and so simple to make.
Guaranteed to disappear fast.
Can also be made with frozen raspberries.



Preheat oven to 400 deg. F
Place paper baking cups into 12 muffin pan.

In a large bowl,
whisk together

2 cups flour
1/3 cup sugar
tbsp baking powder
1/2 tsp salt 

Add 1 cup raspberries 

and 1/2 cup white chocolate chips


In a small bowl whisk together

1 cup milk
1/2 cup melted butter
1 large egg
Add this mixture to the flour mixture

Fill the muffins tins





Bake 24-28 minutes 
at 400 deg. F.


Makes 1 dozen large muffins.

Enjoy!!






I enjoy raspberries year around.
My blog on 
"How To Freeze Raspberries"
 click here to view.







Wednesday, July 5, 2017

Banana Oatmeal Muffins

A great way to use up your ripe bananas.
Easy and fast to make and 
very filling with the addition of oatmeal






Ingredients

2 cups flour
1 cup quick oats
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
~~
1 egg
1 cup milk
3 ripe bananas mashed
1/3 cup oil

Directions

Preheat oven to 400 deg. F

Whisk together first 6 ingredients 
in a large bowl.

Whisk together remaining ingredients 
into a medium bowl.

Combine the liquid ingredients with
 the dry and stir just until moistened.

 Spoon into muffin tin.
Yields about 16 muffins.

Bake 20-23 mins or until toothpick inserted
 in middle comes out clean.

Cool in pan 5 mins before removing.






Tuesday, May 30, 2017

Rhubarb Orange Muffins

A great combination
 rhubarb  and orange.
These heathy muffins
are delicious and
sure to disappear fast.




Ingredients
2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp orange zest
3/4 cup chopped pecans (optional)
1 1/4 cups finely chopped rhubarb 

1 egg
1/4 cup vegetable oil
3/4 cup orange juice



Directions:
Preheat Oven to 350 deg.
In a large bowl whisk together the  flour, sugar, 
baking powder, baking soda and salt. 


Add the pecans and orange rind.


With a wooden spoon, stir in rhubarb.


In a smaller bowl, combine the egg, (My eggs were small so I added 2) add also the vegetable oil and orange juice. 


Add this mixture to the flour mixture.



Fill muffins tins 3/4 full.
I made 17 medium muffins with this batter.
Bake at 350 deg. for 25-30 mins.
Cooked when a toothpick inserted in
 the middle comes out clean.




Recipe adapted from Mennonite Girls Can Cook.

Enjoy!

Thanks for visiting my blog xo