Ingredients:
For the Crust:
3/4 cup butter, softened
1 + 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 + 1/3 cups flour
3 Tablespoons cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped nuts (optional)
For the toppings:
4 cups miniature marshmallows
1 + 1/3 cups chocolate chips
1 cup peanut butter
3 Tablespoons butter
2 cups rice krispies cereal
Directions:
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, coca, baking powder, and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15 x 10 x 1 baking pan. Bake at 350 degrees for 15-18 minutes, until the middle looks set. Sprinkle with marshmallows and bake 2-3 minutes longer, or until the marshmallows look melty. Remove from oven and place pan on a cooling rack. Spread the marshmallows evenly with a knife dipped in water. Cool pan completely.
Once the bars are cooled completely start the topping. In a medium sauce pan combine the chocolate chips, peanut butter, and butter. Heat slowly over medium heat and stir continuously until mixture is smooth. Remove from heat and stir in rice krispies. Spread over the bars immediately. Chill until set. Makes about 36 bars.
Time to Make: about an hour with cooling time
Difficulty: Easy
Recipe Origin: http://www.tasteofhome.com/Recipes/Deluxe-Chocolate-Marshmallow-Bars
14 September, 2013
12 September, 2013
Canned Peaches
Ingredients:
Fresh and Ripe Peaches
Salt
Sugar
Clean Canning Jars with matching Lids, & Rings
Preparation:
Gather all your supplies in advance to make things run smoothly. You'll need a water bath for sealing the jars, a large bowl of salt water (the ratio is 1 + 1/2 tsp. of salt per 1 quart of water), a pot of sugar water for syrup (see the ratios below), a small pan or pot of hot water for softening the lids, a pot of clean boiling water and a bowl of ice water for blanching the peaches, and a sharp knife.
Directions:
To prepare your syrup, place water and sugar in a large pot and bring to a boil. For LIGHT syrup use a ration or 1 cup sugar to 4 cups water. For MEDIUM syrup use a ratio of 2 cups sugar to 4 cups water. For HEAVY syrup use a ration of 3 cups sugar to 4 cups water.* Start preparing the lids by placing them in a small pot or pan of boiling water to soften them before using them. Start the boiling water for blanching the peaches. You only need enough water to fully cover the peaches.
Once your blanching water has reached boiling point and while the rest of the water (or syrup) is all heating up, blanch your peaches by placing them in clean boiling water for a few minutes and then in ice water for a few minutes. Peel the skins off the peaches, cut them down the crease and remove the pits. Using a spoon to help pry the peach open in half will sometimes help accomplish the task while not making a mess of the fruit.
When you have enough peaches to do a batch place the peaches in HOT jars (dip the jars in boiling water) and fill the jars with syrup to within 1/2 inch of the top of the jar. Use a knife to remove air bubbles in jar by running the knife up and down the inside edge of the jar. Place a softened lid on the jar and screw it on with a ring. Fill the bottom of your water bath with 2 quarts of water and place the jars on the water bath.
Once the plate is filled with jars place the cover on the water bath and turn the heat to high. When steam is coming steadily out the hole on the cover start the timer. For quart jars start the timer for 25 minutes. For pint jars start the timer for 20 minutes. Once time is up, remove the lid and remove the jars with a jar lifter. (We always place our hot jars on a dry towel while they cool.) Allow jars to cool completely and check to make sure they all sealed. Wipe the outside of the jars with a clean wet rag and label the lid with the current year.
Before doing another batch be sure you have more syrup heating if necessary and more lids softening. Also be sure there is still at least 2 quarts of water in the bottom pan of the water bath before using it again.
*Tip: We usually use a medium syrup for our peaches. Changing the salt water every 4 batches will help keep the peaches less messy. Mom's water bath will fit 7 quart jars at a time and 8 pint jars at a time. 1 bushel of peaches will generally yield between 20-25 quart jars depending on the size and condition of the fruit. If you choose to combine peaches and pears in the same jar you must time the jars in the water bath according to whichever fruit has the longest time, in this case the pears. Pears go for 30 minutes for a quart jar and 25 minutes for a pint jar.
Time to Make: depends on how many batches you do
Difficulty: Medium
Recipe Origin: Mom
Fresh and Ripe Peaches
Salt
Sugar
Clean Canning Jars with matching Lids, & Rings
Preparation:
Gather all your supplies in advance to make things run smoothly. You'll need a water bath for sealing the jars, a large bowl of salt water (the ratio is 1 + 1/2 tsp. of salt per 1 quart of water), a pot of sugar water for syrup (see the ratios below), a small pan or pot of hot water for softening the lids, a pot of clean boiling water and a bowl of ice water for blanching the peaches, and a sharp knife.
Directions:
To prepare your syrup, place water and sugar in a large pot and bring to a boil. For LIGHT syrup use a ration or 1 cup sugar to 4 cups water. For MEDIUM syrup use a ratio of 2 cups sugar to 4 cups water. For HEAVY syrup use a ration of 3 cups sugar to 4 cups water.* Start preparing the lids by placing them in a small pot or pan of boiling water to soften them before using them. Start the boiling water for blanching the peaches. You only need enough water to fully cover the peaches.
Once your blanching water has reached boiling point and while the rest of the water (or syrup) is all heating up, blanch your peaches by placing them in clean boiling water for a few minutes and then in ice water for a few minutes. Peel the skins off the peaches, cut them down the crease and remove the pits. Using a spoon to help pry the peach open in half will sometimes help accomplish the task while not making a mess of the fruit.
When you have enough peaches to do a batch place the peaches in HOT jars (dip the jars in boiling water) and fill the jars with syrup to within 1/2 inch of the top of the jar. Use a knife to remove air bubbles in jar by running the knife up and down the inside edge of the jar. Place a softened lid on the jar and screw it on with a ring. Fill the bottom of your water bath with 2 quarts of water and place the jars on the water bath.
Once the plate is filled with jars place the cover on the water bath and turn the heat to high. When steam is coming steadily out the hole on the cover start the timer. For quart jars start the timer for 25 minutes. For pint jars start the timer for 20 minutes. Once time is up, remove the lid and remove the jars with a jar lifter. (We always place our hot jars on a dry towel while they cool.) Allow jars to cool completely and check to make sure they all sealed. Wipe the outside of the jars with a clean wet rag and label the lid with the current year.
Before doing another batch be sure you have more syrup heating if necessary and more lids softening. Also be sure there is still at least 2 quarts of water in the bottom pan of the water bath before using it again.
*Tip: We usually use a medium syrup for our peaches. Changing the salt water every 4 batches will help keep the peaches less messy. Mom's water bath will fit 7 quart jars at a time and 8 pint jars at a time. 1 bushel of peaches will generally yield between 20-25 quart jars depending on the size and condition of the fruit. If you choose to combine peaches and pears in the same jar you must time the jars in the water bath according to whichever fruit has the longest time, in this case the pears. Pears go for 30 minutes for a quart jar and 25 minutes for a pint jar.
Time to Make: depends on how many batches you do
Difficulty: Medium
Recipe Origin: Mom
Canned Pears
Ingredients:
Fresh and Ripe Pears
Salt
Sugar
Clean Canning Jars with matching Lids, & Rings
Preparation:
Gather all your supplies in advance to make things run smoothly. You'll need a water bath for sealing the jars, a large bowl of salt water (the ratio is 1 + 1/2 tsp. of salt per 1 quart of water), a pot of sugar water for syrup (see the ratios below), a small pan or pot of hot water for softening the lids, a peeler, and a pear corer.
Directions:
To prepare your syrup, place water and sugar in a large pot and bring to a boil. For LIGHT syrup use a ration of 1 cup sugar to 4 cups water. For MEDIUM syrup use a ratio of 2 cups sugar to 4 cups water. For HEAVY syrup use a ration of 3 cups sugar to 4 cups water.* Start preparing the lids by placing them in a small pot or pan of boiling water to soften them before using them.
While the water is all heating up, peel and core your pears and place them in the bowl of salt water. When you have enough pears to do a batch place the pears in HOT jars (dip the jars in boiling water) and fill the jars with syrup to within 1/2 inch of the top of the jar. Use a knife to remove air bubbles in jar by running the knife up and down the inside edge of the jar. Place a softened lid on the jar and screw it on with a ring. Fill the bottom of your water bath with 2 quarts of water and place the jars on the water bath.
Once the plate is filled with jars place the cover on the water bath and turn the heat to high. When steam is coming steadily out the hole on the cover start the timer. For quart jars start the timer for 30 minutes. For pint jars start the timer for 25 minutes. Once time is up, remove the lid and remove the jars with a jar lifter. (We always place our hot jars on a dry towel while they cool.) Allow jars to cool completely and check to make sure they all sealed. Wipe the outside of the jars with a clean wet rag and label the lid with the current year.
Before doing another batch be sure you have more syrup heating if necessary and more lids softening. Also be sure there is still at least 2 quarts of water in the bottom pan of the water bath before using it again.
*Tip: We usually use a medium syrup for our pears. Changing the salt water every 4 batches will help keep the pears less messy. Mom's water bath will fit 7 quart jars at a time and 8 pint jars at a time. 1 bushel of pears will generally yield between 25-30 quart jars depending on the size and condition of the pears.
Time to Make: depends on how many batches you do
Difficulty: Medium
Recipe Origin: Mom
Fresh and Ripe Pears
Salt
Sugar
Clean Canning Jars with matching Lids, & Rings
Preparation:
Gather all your supplies in advance to make things run smoothly. You'll need a water bath for sealing the jars, a large bowl of salt water (the ratio is 1 + 1/2 tsp. of salt per 1 quart of water), a pot of sugar water for syrup (see the ratios below), a small pan or pot of hot water for softening the lids, a peeler, and a pear corer.
Directions:
To prepare your syrup, place water and sugar in a large pot and bring to a boil. For LIGHT syrup use a ration of 1 cup sugar to 4 cups water. For MEDIUM syrup use a ratio of 2 cups sugar to 4 cups water. For HEAVY syrup use a ration of 3 cups sugar to 4 cups water.* Start preparing the lids by placing them in a small pot or pan of boiling water to soften them before using them.
While the water is all heating up, peel and core your pears and place them in the bowl of salt water. When you have enough pears to do a batch place the pears in HOT jars (dip the jars in boiling water) and fill the jars with syrup to within 1/2 inch of the top of the jar. Use a knife to remove air bubbles in jar by running the knife up and down the inside edge of the jar. Place a softened lid on the jar and screw it on with a ring. Fill the bottom of your water bath with 2 quarts of water and place the jars on the water bath.
Once the plate is filled with jars place the cover on the water bath and turn the heat to high. When steam is coming steadily out the hole on the cover start the timer. For quart jars start the timer for 30 minutes. For pint jars start the timer for 25 minutes. Once time is up, remove the lid and remove the jars with a jar lifter. (We always place our hot jars on a dry towel while they cool.) Allow jars to cool completely and check to make sure they all sealed. Wipe the outside of the jars with a clean wet rag and label the lid with the current year.
Before doing another batch be sure you have more syrup heating if necessary and more lids softening. Also be sure there is still at least 2 quarts of water in the bottom pan of the water bath before using it again.
*Tip: We usually use a medium syrup for our pears. Changing the salt water every 4 batches will help keep the pears less messy. Mom's water bath will fit 7 quart jars at a time and 8 pint jars at a time. 1 bushel of pears will generally yield between 25-30 quart jars depending on the size and condition of the pears.
Time to Make: depends on how many batches you do
Difficulty: Medium
Recipe Origin: Mom
01 September, 2013
Scratch Banana Cream Pie
Ingredients:
1 - 9" pie crust (recipe found here)
3 cups half & half
5 egg yolks
1 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 Tablespoons butter
1 + 1/2 tsp. vanilla
2 - 3 large ripe bananas
1 - 8 ounce tub of cool whip
vanilla wafers or sliced almonds for garnishing
Directions:
In a medium bowl, whisk together the egg yolks and half & half. In a medium saucepan combine the sugar, cornstarch, and salt and stir till well blended. Whisk the half & half mixture with the ingredients in the saucepan and heat over medium-low heat until boiling, stirring CONSTANTLY with a rubber spatula. Boil for 1 minute. Remove from heat and stir in the butter and vanilla. Cover with plastic wrap and chill for 45 minutes.
Meanwhile bake the pie crust till it is light brown and set aside till cool. Once the time is done on the custard, slice 1 banana into thin slices and line the bottom of the pie crust with the slices. Cover with half of the custard. Slice another 1 - 2 bananas and layer them on top of the custard layer. Cover with the remaining custard. Lightly cover the pie with plastic wrap and chill pie for 4-5 hours, (or overnight). After the pie is chilled, top it with the cool whip and decorate it with the vanilla wafers or sliced almonds. Refrigerate leftovers.
Difficulty: medium
Time to Make: about 45 minutes prep time
Recipe origin: online somewhere
1 - 9" pie crust (recipe found here)
3 cups half & half
5 egg yolks
1 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 Tablespoons butter
1 + 1/2 tsp. vanilla
2 - 3 large ripe bananas
1 - 8 ounce tub of cool whip
vanilla wafers or sliced almonds for garnishing
Directions:
In a medium bowl, whisk together the egg yolks and half & half. In a medium saucepan combine the sugar, cornstarch, and salt and stir till well blended. Whisk the half & half mixture with the ingredients in the saucepan and heat over medium-low heat until boiling, stirring CONSTANTLY with a rubber spatula. Boil for 1 minute. Remove from heat and stir in the butter and vanilla. Cover with plastic wrap and chill for 45 minutes.
Meanwhile bake the pie crust till it is light brown and set aside till cool. Once the time is done on the custard, slice 1 banana into thin slices and line the bottom of the pie crust with the slices. Cover with half of the custard. Slice another 1 - 2 bananas and layer them on top of the custard layer. Cover with the remaining custard. Lightly cover the pie with plastic wrap and chill pie for 4-5 hours, (or overnight). After the pie is chilled, top it with the cool whip and decorate it with the vanilla wafers or sliced almonds. Refrigerate leftovers.
Difficulty: medium
Time to Make: about 45 minutes prep time
Recipe origin: online somewhere
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