Category Archives: In The Kitchen
Crossing The Red Sea Cake
Crossing The Red Sea Cake
What you will need:
- 2 Packages of Funfetti Aqua Blue Cake mix (and have the water, oil, and egg whites that it takes to make it)
- 1 Aqua Blue Vanilla Icing (With Fishy Candy)
- 1 Go Pack of Teddy Grams
Joseph’s Coat of Many Colors Edible Craft
Joseph’s Coat of Many Colors Edible Craft
This is an easy and fun craft that the kids (no matter what the age) will love doing!!
You need a box or two of the multi-colored Fruit Roll-Ups and a knife.
A plastic disposable knife works just fine! (I used my ceramic one but then I am an adult
Give each person two roll-ups, one of each color set.
Homemade Tomato Sauce – Is it worth it?
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Homemade Tomato Sauce – Is it worth it?
I can’t say I actually “like” homesteading, although I believe it is the way to go with the world as it is today. I tend to be on the slightly lazy side and lets be honest, homesteading is hard work! I try my best and my hubby loves it when I am in the kitchen canning and blanching, juicing and chopping, slicing and dicing. But if I were to just be blatantly honest… my modern woman laziness influences my mindset fairly often.
For example, I canned my own straight-from-the-garden homemade tomato sauce! But I can’t help but to think, “I could have grabbed a can off the shelf at the grocery store in all of 5 seconds!”
So let’s think about all the work that goes into making these beautiful red luscious juicy tomatoes into a jar of sauce.
Blackberry Jelly
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We picked an abundance of blackberries a year ago and at the time, I did not want to mess with making jelly! So I washed them, bagged them and froze them… and forgot about them. That is of course until our freezer went out and I HAD to remember them! Thankfully I “caught” the freezer going out and the berries were just beginning to thaw so I put them in the fridge, where I procrastinated about making jelly for another week. Jelly isn’t hard to make, it is just … I am messy and lazy most of the time so I just didn’t FEEL like dealing with it.
Well it was a nice soggy summer day in East Texas and not a whole lot else to do inside, so I finally “cowgirled up” and tackled my jelly making, well at least the juicing part of it!
Habanera Gold
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Habanero Gold
November 6,2010
My wonderful husband brings in a large pan of Habanero peppers. For those of you who do not know it, these peppers are insanely hot. He said, “How about you “can” these?” I thought, “Into what?” I dragged out the good ol’ Ball Canning book and looked up Habanero Pepper. I found a recipe called “Habanero Gold” and thought, “OK, I can try this.” The recipe is supposed to be for a sweet and sour hot jam that you serve with cheeses, kind of snooty for an ol’ country girl, but hey, I had to have something to do with the peppers.
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Image from Pixabay
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Habanero Gold Recipe
Ingredients:
Yield: 3/33Servings Size 250 ml jars
1/3 cup finely sliced dried apricot
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced red pepper
1/4 cup finely diced habanero peppers, with seeds, or 1/4 cup finely diced jalapeno, and scotch bonnet peppers combined
3 cups white sugar
1 (3-ounce) envelope liquid pectin
Directions: Prep Time: 30 mins Total Time: 45 mins
1 Cut apricots into 1/8 inch slices and measure into a large stainless steel saucepan with the vinegar; let stand for four hours.
2 Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
3 Add to apricots and stir in sugar.
4 Bring the mixture to a full rolling boil.
5 Stirring constantly, boil hard for one minute.
6 Remove from heat and immediately stir in liquid pectin, mixing well.
7 Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
8 Pour into hot sterilized jars, dividing solids equally, and fill to within 1/4 inch from the top of the jar.
9 Apply snap lids and process in a boiling water bath for 5 minutes if you choose.
10 Once sealed, you can rotate or invert jars while still warm to distribute solids if needed.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Due to the large quantity of peppers we had and the small amount required by this recipe, I decided to quadruple the recipe.
I cut the apricots and laid them to bed in the vinegar overnight, to tackle this project the next day, time enough for me to muster up the courage to deal with these peppers. Morning comes and goes, and finally, by afternoon, I am brave. I pulled out my yellow and red bell peppers and my red onion, and have fun chopping and dicing and using my Vidalia Chopper. Then came the time to tackle the Habaneras. Sporting a lovely pair of latex gloves to protect my skin from pepper burn, I begin cutting the peppers in two and removing the seeds.
With the Habaneros, all split and deseeded, it was time for the final rinse
Lo and behold, as soon as they hit the water and the mist came up from the peppers, I started to cough and gag and sneeze like crazy. I thought for sure I was going to die from anaphylactic shock right then and there. I go to the door and gasp for breath, call for my daughter to find the Benadryl, and pull my shirt up over my nose. After taking a little pink pill and with my shirt still over my nose, I return to the scene of the crime, the sink. I had left the water running this whole time, so the peppers were rinsed well by now. After draining them, determined to finish my project, I cut the peppers into tiny cubes, all the while still coughing and sneezing and having to take breaks to get my breath.
Noticing that the “cup” of peppers I started with “halved” became a half cup “diced”, I decided that that was plenty of Habanera peppers for this recipe, and I would just make up the difference with the extra bell peppers I had. With the Benadryl finally helping ease the allergic reaction I had, I wondered if I should risk the “cooking” process. I thought, “Gosh, if ‘spray off’ from the silly things did that much to me, what on earth will the heated steam do?” Not brave enough to attempt this solo, I called in my hubby to sit with me through the rest of the canning process in case I really needed to have someone call 911 for me. Thank GOD for Benadryl because I got the stuff cooked and in jars with no more near-death experiences.
I have to say I will never again attempt this recipe for fear of my life, even though it turned out to be a very pretty jar of Habanera Gold. My “mild” rendition of this turned out to have the taste of a very sweet jam with an afterburner hot pickled pepper effect, from the very tiny bit I tasted. It seems like it would be wonderful as a glaze to a brisket, that is, if I wasn’t afraid it would kill me.
Photos were taken by Anna Husband
~Becky~
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