09.17.08
Posted in Canning and Preserving, conserve
at 12:00 am
It’s time for the Saint Mary’s County Fair again. I can not wait. Again this year I am doing multiple entries. I am entering my Bread and Butter Pickles,my blue ribbon winning Peach Preserves, Light Apple Butter, and finally Peach Walnut Conserve. I don’t know if I stand a chance this year but I just enjoy entering and seeing all the different items people enter. I especially love seeing the decorated cakes. Some of the cake just blow me away. The on that won Best in Show last year looked like something you would see on Ace of Cakes. It was fantastic. The cake looked like a hay ride wagon filled with the summers bounty. It was beautiful. I wish I had a photo of it to share with ya’ll. But the camera just would not work for me. I am a better cook than I am a photographer.
I will know tomorrow if I placed anywhere this year. Hopefully I can work the camera this year so I can share the fair with ya’ll.
Here is my recipe for Peach Walnut Conserve.
Peach Walnut Conserve:
4-6 lb. peaches
1 cup sugar to 1 cup of peaches
1/2 cup walnuts, chopped
1 rind and juice of lemon
1 package Certo to jell
6 pint jars for canning
1 large pot, enamel is not good
Peel and slice peaches and measure by cup. Add equal amount of sugar to peaches. Add rind and juice of lemon, and bring to a boil until foam starts. Turn down to low and cook until fruit starts to clear. Turn off and add Certo and nuts and place in hot jars; seal. Process in a water bath for 20 minutes.
Have a great day.
Hope to see ya’ll real soon.
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09.16.08
Posted in Amish Foods
at 12:00 am
This is a different take on the classic Potato Salad. I love to serve this along side of my Southern Potato Salad at my backyard BBQ’s. Hope ya’ll enjoy this at a BBQ or any party.
Amish Potato Salad:
10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard
1 tablespoon mayonnaise
Be sure potatoes are cold before adding dressing. Heat sugar, water, vinegar, eggs,mustard and mayonnaise in a saucepan.
Mix about 3 tablespoons cornstarch in a little water. Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly. Pour over cold potatoes and mix gently. Refrigerate until serving time.
Hope to see ya’ll soon.
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09.14.08
Posted in Amish Foods
at 12:00 am
This is the best Cinnamon Bred I have ever had. Tim prefers it with raisins and a powdered sugar glace. But I just prefer it plain and simple. Just Like the people who turned me onto the fabulous bread at the Amish market in Mechanicsville. It is really fantastic. Hope ya’ll try it and let me know what you think.
Amish Cinnamon Bread
1 cup sourdough starter (see below for recipe)
1 cup vegetable oil
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) box instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup raisins
Preheat oven to 325 degrees. Grease three 9 x 5-inch loaf pans.
Place the starter in a bowl. Stir in oil, sugar, eggs and vanilla extract and mix well.
Combine the flour, baking soda, baking powder, instant pudding and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and mix well. Pour batter into the prepared pans. Will make 3 nice sized loaves.
This is the recipe that I use as my starter. It is the starter for Amish Friendship Bread.
Amish Friendship Bread:
1 cup flour
1 cup sugar
1 cup milk
Day 1: Stir (do not refrigerate mix). I put mine in Zipper style storage or freezer bags.
Day 2: Stir.
Day 3: Stir.
Day 4: Stir.
Day 5: Add 1 cup flour, 1 cup sugar, 1 cup milk and stir.
Day 6: Stir.
Day 7: Stir.
Day 8: Stir.
Day 9: Stir.
Day 10: Stir and again add 1 cup flour, 1 cup sugar and 1 cup milk.
This starter can be used for several different sourdough breads. Give it a try and let me know what ya’ll think.
Hope to see ya’ll soon.
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