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!

Recipe:

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

From Southern Living

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

Yield

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. 

Ingredients

• 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