Friday, February 16, 2018

Lemon Curd

I 10 times mine to can about 20 1/2 pints. I would not 20 times (learned from experience, 20 times is just too much :) I am assuming that you have canned other things before so you know how to prepare and process the jars. Let me know if you need any info about these steps. Good Luck and Happy New Year!

6 egg yolks
1 c. sugar
1/2 c. lemon juice
1/2 c. butter

In  a heavy bottom pot over medium heat whisk together the egg yolks and sugar. Add lemon juice and switch to stirring with a wooden spoon, so as to not aerate the curd. Stir continually for 10-15 minutes(longer for larger batches), adjusting the heat as you go to ensure that is does not boil. Your curd is done when it has thickened and heavily coats the back of the spoon. Drop in the butter and stir until melted. 
Position a fine mes sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg. 
Pour the curd ( a single batch will make one pint of curd) into your prepared jars, leaving 1/2 inch of head space. If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes(start time when the water returns to a boil). It is best to process only in half-pint jars or smaller, as they allow better heat infiltration. I have also frozen in freezer ziplock bags with success. 

Whole Wheat Bread

Betty Houston Wheat Bread
Years ago a friend gave me a family cookbook that her family publishes to help fund their family reunions. I have fallen in love with most of the recipes from Betty Houston, her grandma. This is one I keep going back to. 

Mix together and set aside:
1 1/2 c. warm water
1 1/2 package yeast
1 tbsp. honey
Mix and cook the following until thick and smooth:
1 1/2 c. water
1 c. whole wheat flour
Stir constantly: put in large bowl.
Add to cooked flour in order (mixing well by hand):
1/3 c. oil
1/3 c. honey
1/3 c. powdered milk
2 eggs
1 tsp salt
1 c. whole wheat flour
Add yeast mixture Add gradually approximately 4 cups flour (any desired mix between whole wheat and white flour) mixing well. Rise one hour. Kneed 3 minutes. Let rest 15 minutes. Divide into 2 loaves and bake at 375 degrees for 30-35 minutes.

Lemon Chicken Vegetable Soup Recipe

I made one small change to this soup before making for a birthday lunch I made for work. I deleted the lima beans for garbanzo beans because well, lima beans are kind of gross!
Active Time
20 Mins
Total Time
7 Hours 20 Mins
Serves 6 to 8

Directions: Start with a layer of onions in a 6-quart slow cooker, place the chicken over onions, and top that layer with garbanzo beans and the remaining ingredients through tomatoes. Cook on high for 4 hours or low for 7. 

  • 2 large sweet onions, chopped
  • 6 skinned and boned chicken thighs
  • 2 skinned and boned chicken breast halves
  • 2 cans garbanzo beans
  • 1 (9-oz.) package frozen corn, thawed
  • 1 cup chopped celery
  • 1 lemon, sliced
  • 6 garlic cloves, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 3 (14 1/2-oz.) can chicken broth
  • 1 (28-oz.) can diced tomatoes
  • Garnishes: lemon slices and fresh flat-leaf parsley leaves

Sunday, April 3, 2016

Graham Cracker/Peanut Butter Bars

From Sis. Palmer-she served these at a Relief Society Meeting. They are delicious and remind me of the peanut butter bars we used to get in our school lunch on Fridays.

1 c. butter melted
2 c. graham cracker crumbs
1 c. powdered sugar
1 c. peanut butter
Mix together until well blended then press into 9x13 pan. (I used a slightly smaller pans so bars were thicker)
Mix 1 1/2 c. chocolate chips with 1/4 c. peanut butter. Cook stirring frequently until smooth. Spread over cookie layer. chill at lease 1 hour then cut into squares.

Wednesday, October 21, 2015

Snoqualmie Loadge Oatmeal Cookies

I served these cookies for a Relief Society night. It was a "hack" night and I was asked to talk about kitchen hacks. One of the hacks I shared was substituting fruit for oil. In these cookies I used 1/2 c. butter and 1/2 c pureed prunes. I made the puree by putting 1/2c prunes and enough water that they will blend in the blender. I pulsed them until they were a thick liquid. You could use apple sauce as well but I like the prunes in this one because I think they add some flavor to this type of cookies.
Originally, I got this recipe from Rachel Schaffer a dear friend I met in our branch while living in Minnesota. I later when I lost the original paper she had given me I learned it is easily searched online.  
Number of Servings: 42
      1 cup (2 sticks) butter, softened (cal w/smart balance)
      1 cup packed brown sugar
      3/4 cup sugar
      2 eggs
      1 1/2 teaspoons vanilla
      2 cups all-purpose flour (used White Whole Wheat)
      1 tablespoon cinnamon
      1 teaspoon baking soda
      1/2 teaspoon baking powder
      3 cups Snoqualmie Falls Lodge® Oatmeal
      1 cup raisins (optional


        Preheat oven to 350°F. Using an electric mixer, cream together butter, sugars, eggs and vanilla on low speed until smooth. Stir in flour, cinnamon, baking soda and baking powder until blended. Add oatmeal and raisins (orange peel) and continue to stir until blended. Drop by rounded tablespoons onto ungreased baking sheet. Bake for 8-10 minutes.
        Makes 3 1/2 dozen cookies.

      Tuesday, November 12, 2013

      Low-Maintenance Lasagna

      A friend offered this to me when I was complaining about pasta dishes in the slow cooker. I tried it and was pleasantly surprised.
      Nonstick cooking spray
      1 26-oz. jar pasta sauce
      3/4 cup water
      1 15-oz. carton light ricotta cheese
      1/2 cup shredded carrot
      6 lasagna noodles
      1-1/2 cups shredded mozzarella cheese (6 oz.) Directions
      Coat a 4-quart slow cooker with cooking spray. In a large microwave-safe bowl stir together pasta sauce and water. Cover bowl with waxed paper and microwave on high for 3 minutes. Meanwhile, in a medium bowl stir together ricotta cheese and carrot; set aside.
      Spoon 1/2 cup of the sauce mixture in the bottom of prepared slow cooker. Break half of the noodles to fit the bottom of the slow cooker and arrange over the sauce in the slow cooker. Spoon mounds of half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella. Spoon half of the remaining sauce over the layers. Top with remaining noodles, breaking to fit, remaining ricotta mixture, and 1/2 cup mozzarella. Spoon remaining sauce over and top with remaining mozzarella.
      Cover; cook on low heat setting for 3 hours (noodles should be tender). Remove crockpot from liner and let stand covered for 20 minutes. Makes 6 servings.

      Friday, August 16, 2013

      Tex-Mex Salad

      I got this from Daphne years ago.
      10 medium sized fresh tomato
      10 tortillas or a bag of tortilla chips (if you choose tortillas bake in oven @ 350 until crisp)
      20 c. fresh spinach (rinsed and spun or patted dry and then chopped)
      10 green onions
      2 1/2 c. black beans, rinsed and drained
      15 oz. shredded cheddar cheese
      1/2 c. cilantro (I use parsley)
      10 oz crumbled feta cheese
      5 jalapeno pepper
      5 red bell pepper

      Chop veggies. . Bake tortillas 2-3 minutes in 350 oven (I use tortilla chips but the recipe is from "healthy" cooking group so it called for baked tortillas) .  In bowl mix beans w/ cheeses, and all the veggies. Crumble chips or put tortilla on plate. Top with salad and enjoy.