Tuesday, June 28, 2011
Hello everyone! The winners of the Midsummers Eve Blog Hop have been chosen through random.org. The winner of the $15.00 Amazon Card was Jennifer and the $10.00 card winner was leebee! They have both responded and the cards have been sent. Happy Reading!!
Sunday, June 26, 2011
Monday, June 20, 2011
Wlcome to the Midsummers Eve Giveaway Hop. Thank you so much to I am a reader Not a Writer and Too Busy Reading for hosting this awesome blog hop! Please be sure and visit the other blogs listed! I am giving away 2 Amazon gift cards. The first one is for $15.00 and the 2nd one is for $10.00. Please fill out the form below to enter.
This book is awesome! It has so many recipes that I want to try. I did make the Corn Dogs and sharing the recipe below. The other things I want to try, (not in any order) are, Deep Fried Ravioli, Breakfast Pancake Dogs, Chicken and Waffles, Deep Fried Mac 'n' Cheese, Fish and Chips, Fried Mozzarella, Fried Pickles, Moletes, and the last one I will mention is called 'Son in Law Eggs' and hmm you woulf need to see the picture, but they look like a male private part! These are just a few of the ones that look good to me, but there are many more even dessert on a stick such as Frozen Elvis and S'mores!
4 wooden skewers
1 qt vegetable oil(i used sunflower oil)
3/4 cup all purpose flour
3/4 cup cornmeal
1/2 tsp baking powder
1/8 baking soda
1 tsp salt
1/8 tsp black pepper
3/4 cup whole milk
4 jumbo hot dogs(I used Ballpark Angus low fat)
ketchup and yellow mustard for dipping
Preheat oil in a large, heavy pot over medium high heat.
Mix flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a bowl. Stir in milk and egg and whisk gently until combined. Once oil reaches 360 degrees, thread hot dogs onto skewers. Dip each in batter, rolling until fully coated, and quickly drop entire stick into oil. Fry 2 at a time for 4-5 minutes. Drain on paper towels . Repeat for remaining corn dogs. Serve warm, accompanied by ketchu[ and mustard.
You can use all types of sticks and this photo shows a few ideas.
Spaghetti and Meatballs
I hope you enjoyed peeking into this book. It really is one of my alltime favorites!
Friday, June 3, 2011
It is time to start thinking about all the fresh fruit and vegetables for the season. Oh, how I love this time of year and always want to make these wonderful treats last longer. My all time favorite food for the summer is a fresh, vine riped tomatoe sandwich. But, it has too be made with white bread and really good mayonaise and salt and pepper. The only thing that can make this better is a thinly sliced fresh picked cucumber added to the sandwhich. I guess this is a dead giveaway that I am a true southerner. But, seriously if you have never tried one of these sandwhiches, you really need to because they are awesome!
Anyway, I also like to turn some of the berries and fruit that are availabe into jams and jellies. I recently picked 5 gallons of blueberries. I really enjoy picking berries. I get up very early and start picking before the sun gets really hot. It is a good time for reflecting on life. It is usually just me, the berries and the birdies. The birds usually are not too glad to see me. This time I had a mockingbird that followed the entire time I was picking. She would land in the tree right at head level and just fuss and fuss. I guess she was afraid that I wasn't going to leave her any berries.
This book has a recipe for just about any type of jam, jelly, preserves or chutney that you can imagine. I made blueberry jam and plan to make blueberry jelly soon. Here is the recipe for blueberry jam.
True Blueberry Jam
Makes about 4-5 8oz (250ml) jars
6 cups or 1.5L blueberries
4 cups or 950ml sugar
1/4 cup or 60ml lemon juice
Prepare the preserving jars. ( I use my dishwasher to wash the jars and lids on the hottest setting)
In the preserving pot, crush the blueberries thourghly with a potato masher. Add the sugar and lemon juice. Bring to a boil over medium high heat and boil rapidly, stirring often, for 15-20 minutes.
Remove from the heat. Stir and skim off foam from top. pour the jam into hot, sterilized jars, leaving a 1/4" head space. Wipe the rims clean. Seal according to manufacturesm directions. Process the jars in a boiling water bath for 10 minutes.
Here is a photo of my jam made using this recipe. (i doubled the recipe)
Here is a recipe for Apple butter from this book. I didn't pick the apples fom (unless you count picking them up from the grocery) This is so easy and delicious that I will never buy it again.
Makes 6-7 8oz. (250ml) jars
In the past, people cooked apple butter outside in massive kettles slung over an open fire. Luky you!
5lb or 2.25 kg tart apples(I used a combo of granny smith and fuji)
2 cups or 4.75ml apple juice or cider
2 TBS or 30ml lemon juice
1 TBS or 15 ml cinnamon
1/2 or 2.5 ml each ground cloves, allspice and nutmeg
1 1/2-2 cups of brown sugar(I have used white sugar before, but the best apple butter has brown sugar in it)
Core apples and chop them coarsley. Combine the apples and apple juice or cider in your preserving pot. Bring to a boil over medium heat. Reduce the heat to low, cover loosely and simmer for 20 minutes or until the apples are tender. stir occasionally. Remove heat. Pass the mixture through a sieve or food mill.
Measure the puree back into your pot. Add 1/2 to 2/3 cup of sugar for each cup of puree, depending on the tartness of the apples. Add the lemon juice and mix well. Cook over low heat, stirring almost constantly for 35-45 minutes, or until thickened. Stir in the spices during the last 10-15 minutes of cooking time. Test for doneness if desired. ( put a TBS of the apple butter in the center of a plate and if it doesnt separate after a few minutes, it is ready)
Remove from heat. Spoon butter into sterilized jars, leaving a 1/4" head space. Wipe the rims clean. Seal according to manufactures directions. Process jars in a boiling water bath for 10 minutes.
I think that anyone interested in preserving food would benefit from this book!Copyright
Copyright 1998 by Mary Ann Dragon
3rd edition 2009