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Cinnamon-Tomato Jam

Cinnamon-Tomato Jam



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Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork. This recipe is from Maydan in Washington, DC, our No. 2 Best New Restaurant 2018.

Ingredients

  • 1 28-oz. can whole San Marzano tomatoes
  • 3 Tbsp. extra-virgin olive oil
  • ½ medium white onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 Tbsp. toasted sesame seeds
  • 2 Tbsp. distilled white vinegar

Recipe Preparation

  • Pour tomatoes and their liquid into a large bowl and finely crush tomatoes with your hands. Heat oil in a large saucepan over medium. Cook onion, stirring occasionally, until soft but without taking on any color, 8–10 minutes. Add garlic and cook, stirring, until softened, about 2 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add crushed tomatoes, cinnamon sticks, sugar, and sesame seeds. Reduce heat to low and cook, stirring occasionally and smashing down tomatoes using a wooden spoon, until flavors have melded, 35–45 minutes. Reduce heat as needed to keep jam from simmering too hard; you don’t want it to reduce much. Remove from heat and stir in vinegar; let cool. Season with salt.

  • Do Ahead: Tomato jam can be made 1 week ahead. Cover and chill.

Recipe by Maydan, Washington, DCReviews SectionThe most underrated dish at Maydan in Wash DC is this tomato jam right here. It's exactly what all households need ALWAYS! I prefer it thicker, so I double the tomato paste & nix the juice from the can (I save the juice for sauce!) but the flavor is on point.AnonymousNew Jersey04/15/20

Grandma Lundberg’s Little Green Notebook

This notebook is one that Grandma probably put together for her days camping with Grandpa in their Airstream. Later she brought it with her when she spent winters in Virginia and Minnesota… making cookies and other goodies for grandchildren and great grandchildren.

Chicken Squares
from Arlys
3 oz pkg cream cheese softened
3 Tbsp melted butter
2 cooked cubed boned chicken
1/4 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp chopped onion or chives
8 oz pkg Pillsbury crescent rolls
3/4 cup crushed croutons
Blend cheese & 2 Tbsp butter (reserve 1 Tbsp for later) Add next 6 ingredients. Mix well.
Separate crescent rolls into 4 rectangles firmly press perforations to seal. Spoon large tablespoon full of meat mixture into center of each rectangle. Pull 4 corners to top center – Twist & seal edges – brush tops with reserved butter. Sprinkle on croutons. Bake on a greased cookie sheet. 20-25 minutes 350F.

Peach Jam
Cut peaches in small pieces. Put in large kettle without the addition of water. Cook slowly about 20 minutes or until peaches are slightly softened. Measure peach pulp & for each cup of peaches add 1 cup sugar. Return to fire & cook until desired consistency.
Syrup
2 parts water or fruit juice
1 part sugar bring to boil

Glaze Strawberry
1 cup sugar 1/2
1 cup water 1/2
3 Tbsp cornstarch 3 tsp
3 Tbsp strawberry jello 3 tsp
1/4 cup food color
Peach Pie
3 Tbsp orange
1 12 oz bottle 7Up
1 cup sugar
1 3 oz box strawberry jello
Fresh strawberries
Cook 7 Up, sugar, cornstarch until thick add jello.
Makes 2 pies

Quiche
from Lynda
1 8 oz Swiss cheese cut into thin strips
2 Tbsp flour
1 1/2 cup Half & Half
4 eggs slightly beaten
8 crisp cooked bacon slices crumbles
1/2 tsp salt
Dash pepper
1 9 inch unbaked pastry shell
Toss cheese with flour. Add half & half, eggs, bacon & seasoning. Mix well. Pour into pastry shell. Bake at 350F. 40-45 minutes or until set. Serving 8-10. Can substitute 3/4 cup chopped ham for bacon.

B C Oven Dinner
from Helia
2 cups sliced potatoes
2 cups hamburger pieces
1 cup sliced onion
can add carrots sliced
1 tsp salt
1/4 tsp pepper
1 can tomatoes chopped
Bake 350F until done.

5 Soup Hot Dish
2 lbs hamburger saute
2 medium onions
1 can cream of muhsroom
1 can cream of chicken
1 can celery
1 can chicken in rice
1 can vegetable bean
Mix 2/3 pkg chinese noodles
Some on top. Do not salt.
Bake 350F 45 minutes uncovered. Can add carrots – peas.

Corn Bread
1 egg
1 1/4 cup milk
1/2 cup sugar
1/4 cup salad oil
2 Hungry Jack extra light pancake mix
Mix. Well greased square pan. Bake 425 – 20-25 minutes

Lemony Cranberry Relish
2 16 oz cans whole berry sauce
1 cup orange marmalade
Juice & grate rind of 1 lemon
1/2 cup chopped walnuts
Chill

Christmas Trees
3 cups flaked coconut
1/4 cup soft butter
2 cups sifted confectioner sugar
1/4 cup light cream
Extract lemon
Stir in flaked coconut. Drop by teaspoon on wax paper – chill. Shape in cone 1 3/4 high. Decorate with red cinnamon candies. Blend in a small dish over hot water – 1/2 6 oz 1/2 cup chocolate chips and 2 Tbsp tsp vegetable shortening. Press bottom of trees in chocolate.
Tinted coconut:
Place 1/2 cup coconut in jar or plastic bag. Mix 1 or 2 drops green food coloring and 1/2 tsp water. Add to coconut. Screw on lid or fold over top of bag and shake until coconut is uniformly color.

Sandwich Spread
from Pauline
1 cup Spam
8 oz less Philly Cheese
Tomato paste

Lynda’s Chicken
1 pkg Hidden Ranch dressing
Sour cream. Sprinkle corn flake crumbs.

Red Cinnamon Apples
2 cups sugar
1 cup water
1/3 cup red cinnamon candies
3/4 tsp red coloring
Dissolve. Add to apples which have pared cut in slices or quartered. Boil until apples are tender. Make at least 6 apples.

Rhubarb Cake
1 1/2 cup sugar 1 w 1/2 brown
1 cup shortening
1 egg beaten
1 cup sour milk
1/4 tsp salt
1 tsp soda
2 cups flour
1 tsp vanilla
1 tsp cinnamon
1 1/2 rhubarb cut fine
Bake 350 – 30-35 minutes. Mix put over top – 1 cup sugar, 1/2 tsp cinnamon

Tomato Jam
3 cups tomato 4 cups
1 pkg lemon juice 1 pkg orange jello
1 1/2 cup sugar little lemon
cn stick strawberries 1 1/2 t c sugar

Green tomatoes
2 cups green tomatoes
cut up blender
2 cups sugar
1 pkg raspberry jello
1 10 oz box frozen strawberries
1 pkg 3 1/2 oz strawberry jello

Rhubarb Jam
4 – 5 cups rhubarb
3 cups sugar
1 pkg jello
Strawberry – pineapple

Baked Stew
from Lynda
2 # cubed stew beef
1/2 cup tomato juice or V8
6 carrots cubed
3 stalks celery
1 onion
2 tsp salt
2 Tbsp tapioca
1 Tbsp sugar
Few drops of Worcestershire sauce
Mix bake in casserole at 400F 15 minutes then 300F 3hours.

Baked or Chicken Salad
2 cups chicken chopped
2 cup celery
1/2 cup toasted slivered almonds
1 small cup mushrooms
2 tsp grated onion
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 Tbsp pimiento
2 Tbsp lemon juice
1/2 cup cream chicken soup
Sprinkle 3 cups crushed potato chips, 1/2 cup grated cheese on top.
1/2 hour at 350F.

Chicken Salad
2 cups chicken cut up
1 cup celery
1 Tbsp lemon juice
salt, pepper
1/2 cup mayo
2 Tbsp sweet pickles or relish
2 eggs hard boiled
almonds

Potato
Hash brown
Half & Half
1 cup cream celery soup
dried onions
Sprinkle cheese – Serve with ham.

Fruit Cake
50+ candied cherries
11 lbs brazil nuts
1 10 oz dates
1 lb walnuts
Sift together:
1 1/2 cup sugar
1 1/2 cup flour
4 eggs beat mix all
1 hour slow oven = 4 small tins 1 extra small

Apricot Coconut Balls
1 1/2 c apricot
2 cups coconut
2/3 cup sweetened condensed milk
Shape in balls – roll in powdered sugar. HANDS with PS in making rolls.

Sugar Cookies
from Lynda
1 cup shortening 1/2 cup
1 cup sugar 1/2 cup
1 egg 1 egg
1/2 tsp soda 1/4 tsp soda
1/2 tsp cream tartar 1/4 tsp cream tartar
2 1/4 cup flour van 8 1/4 flour van
Cream shortening – sugar. Add egg. Blend in flour. Roll in balls press sugar on glass. 10 minutes 300F.

1 cup water
1 sugar
3 tsp cornstarch
3 jello

Carrot Cake
1 1/2 cup cooking oil
1 3/4 cup sugar
3 whole eggs
1 cup crushed pineapple drained
2 cups grated carrots
2 1/2 cups flour
1 tsp soda
salt
1 tsp cinnamon
1 cup chopped nuts
Cream together oil, sugar eggs. Add drained pineapple & carrots. Mix well. Sift dry ingredients. Add to dried mixture & vanilla, nuts, grease, flour 9合 Bake 350F – 1 hour.
Frosting:
1 3 oz cream cheese
1/2 stick butter
1 cup powdered sugar
vanilla

Glaze
1/2 cup water
2 1/2 cup sugar
1/2 Tbsp strawberry to 3 Tbsp
2 Tbsp cornstarch

Blueberry Meringue
1 cup water
2 Tbsp cornstarch
1/4 cup sugar
blueberries
1 1/2 cup boiling water
3 eggs
1/3 cup lemon juice/rind

Lemon Meringue Pie
1 cup sugar
4 tsp cornstarch
1 1/4 cup boiling water
2 eggs
2 Tbsp butter
3 Tbsp lemon juice
1 1/8 tsp lemon rind
Mix sugar, cornstarch stir in boiling water. Cook stirring constantly until mixture thickened. Cook 10 min longer.
Beat egg yolks slightly add to hot mixture. Cook 5 minutes. Add butter, rind, lemon juice.
2 egg whites
1/4 tsp cream tartar
4 Tbsp sugar
Beat eggs until frothy. Add cream of tartar. Beat until stiff. It holds a peak. Add sugar beating until stiff & glossy. Beat egg whites until 1 tsp lemon juice.

Date Ice Box Pinwheels
1 cup sugar 1/2 cup
1 cup brown sugar 1/2 cup
1 cup shortening 1/2 cup
3 eggs 2 eggs
4 cups flour 2 cups
1/2 tsp cinnamon 1/4 tsp
1/2 tsp soda 1/4 tsp
Mix all of these above. Set aside to prepare the filling.
Boil these below until thick:
1# dates 1/2 # dates
1/2 cup sugar 1/4 cup sugar
1/2 cup water 1/4 cup water
Roll the dough like a jelly roll and then roll up with date filling. Add an orange peel into the date mixture. Slice off and put on baking sheet. 350F for about 10 minutes or so.

Pecan Pie
3/4 cup sugar
1 cup dark syrup
3 eggs
4 Tbsp butter
1 tsp vanilla
1 cup broken pecans
Boil sugar & syrup 2 minutes. Pour over slightly beaten eggs. Stirring vigorously. Add butter & vanilla & nuts. Pour in pie shell. Bake at 350F for 1 hour.

Thin Egg Pancake
from Vera
4 eggs
1 tsp salt
2 Tbsp sugar
2/3 cup flour – sifted
1 cup milk
2 tsp fat
Beat eggs salt sugar together. add flour Beat until smooth. Pout enough butter on skillet to bake 1/8 inch.

Pecan Pie
from Vera
1/3 cup brown sugar (little more)
1/4 cup butter
1 cup white corn syrup
3 eggs (4 eggs in larger tin)
1 cup pecans
vanilla salt
Add butter softened to brown sugar cream
Add syrup
eggs beat slightly
Mix well. Add nuts.
Bake in hot oven 10 minutes. Reduce bake until firm 30 min. Can use 1 1/2 cup coconut. 350F -45 minutes.

Bake Scalloped Oysters
2 cups cracker -coarse crumbs
1/2 cup melted butter – toss with fork
1 pint oysters – dire in sore liquor
8 x 1 3/4 round pan
1/3 crumbs on bottom
Half oysters
Layer crumbs
oysters
Combine oyster liquid & rich milk to make 1 cup
salt Tbsp worchestershire sauce
Pour over oysters
top with crumbs
Bake 40 min serves 4

Cranberry Salad
from Vera
1 st layer
1 pkg strawberry jello
1 pkg indian cranberry orange relish
1 1/2 cup hot water (little less)
2nd layer
1 pkg strawberry jello
1 cup cottage cheese blend
1 1/2 cup hot water (less)

1 lb cranberry
2 oranges
2 cups sugar

Cranberry Salad
1 pkg cherry jello
1/2 to 1 cup boiling water
1/2 cup cold water
1/2 orange
1 large apple
2 cups raw cranberries

Salad
1 lb cranberries
3 small oranges rind of one
2 apples let stand 2 hours
2 pkg strawberry jello dissolved in 3 cups hot water

Cranberry Sauce
1 cup cranberry sauce
1 cup pineapple drained
cherry jello

Salad
1 Tbsp lemon juice
1 cup pineapple
1 cup ground cranberries
1 cup sugar
1 cup
Cherry jello

*Note: 1 lb cranberries, 2 oranges, 2 cups sugar

Banana Nut Bread 2 loaves
1 1/4 cup flour 1/2 cup plus
1 cup sugar (half brown sugar) 1/2 cup
3/4 tsp soda 1/4 tsp
1/2 cup shortening 1/4 tsp
2 eggs 1 egg
2 frozen bananas 1 frozen banana
300-350F for 30-35 minutes.

Frozen Salad
from Margaret Davis
1/2 cup cream cheese -grate
1/4 cup boiled salad dressing
1/2 lb marshmallows – cut fine
1 small can crushed pineapple heavy syrup 13 1/8 oz
1/2 pint cream whipped
Mix Freeze
Salad Dressing
4 egg yolks
4 Tbsp sugar cook
4 Tbsp vinegar
Double
1 cup cheese
use all salad dressing
1 pkg mini marshmallows
1 can pineapple 20 oz own juice
1 cup dairy rich

Merry Christmas Salad
from Diamond Walnuts
1 pkg lime flavored gelatin
1 cup boiling water
1 #2 can crushed pineapple
1 cup small curd cottage cheese
1/2 cup finely diced celery
1 Tbsp chopped pimiento
1/2 cup chopped walnuts
Decoration: jellied cranberry sauce, 6 walnut halves, maraschino cherries
Dissolve gelatin in boiling water cool till syrupy. Stir in remaining ingredients. Turn into round 8″ or 9 x 1 1/2″ cake pan lined with waxed paper. Chill till firm, turn out on waxed paper. Frost top with recipe below. Cut into 6 wedges nest on lettuce. Cut squares of cranberry sauce for base top with crisp, golden walnut halves. Trim with maraschino cherries.

Frosting:
Blend and heat till smooth, 1 3 oz pkg cream cheese, 1 Tbsp mayonnaise, 1 tsp lemon juice.

Mashed Potatoes
Cook potatoes mash
Add chopped green onion
better – cream cheese – sour cream
salt to taste
1 egg
Whip until fluffy
When ready to serve. Bake at 325F – 15 -20 minutes.
Ranch dressing

Bread Pudding
1 – 2 cups dry bread cubes
2-4 cups milk scalded
1 Tbsp butter
1/4 tsp salt
3/4 cup sugar
2-4 slightly beaten eggs
1 tsp vanilla
Soak bread in milk 5 minutes. Add butter, salt & sugar. Pour over eggs add vanilla. Mix well. Pour in greased baking dish. Bake in pan. Hot water in moderate oven (350F) until firm. About 50 minutes. Serve warm with lemon sauce. Add 1/2 raisins.

Sauce
3 Tbsp brown sugar
1/4 cup catsup
1/4 tsp nutmeg
1 tsp dry mustard

Barbecue Meatloaf
1 lb ground beef
1/2 cup barbecue sauce
1/2 cup quick oats, uncooked
1/2 cup chopped onion
1 beaten egg
1 cup milk

Green Bean Bake
1 can cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
1 can green beans
1 can French onions
1/2 onions in beans
Bake 350F for 25 minutes
1/2 onions on top after baking 5 minutes more

Meat Loaf
2/3 cups crumbs
1 cup milk
1 1/2 lbs ground beef
2 eggs beaten
1/4 cup grated onion
salt, pepper

Rhubarb Apricot Jam
from Emma Homeyer
4 cups rhubarb
4 cups sugar (less)
1 cup crushed pineapple
1 cup apricot
1 3 oz pkg orange jello

Rhubarb Pineapple Jam
4 cups chopped rhubarb
4 cups sugar
1 cup crushed pineapple
jello
Combine rhubarb, sugar & pineapple in heavy kettle. Stir over heat until sugar dissolved. Boil very steady. Add jello.

Russian Tea Cakes
Pecan Puff
from Betty Crocker
2 1/4 cup flour
1 cup butter
1/2 cup powdered sugar
1/2 tsp vanilla
1 cup chopped nuts
Mix butter sugar vanilla. Mix flour nuts until dough holds together. Shape doughnut balls.
3/4 cup b crocker nuts
Firm in balls. Pieced bake until set not brown. Cookie sheet 30 minutes
Roll while making powder sugar again when cool.

Thumbprint – Birds Nest
1/2 cup butter cream
1/4 cup brown sugar
Add 1 egg yolk beaten
1 cup flour
Form in balls (1 Tbsp dough)
Dip in slightly beaten egg whites. Roll in 1 cup nuts. Press center. Small measuring spoon. Bake 8 min 300F. Press again. Bake 10 mins.

Ranger Cookies
from Rapid City Book
Cream
1 cup shortening
1 cup brown sugar
1 cup white sugar
Add
2 eggs
1 cup oatmeal
1 tsp vanilla
2 cups flour
1 tsp soda
2 cups Rice Krispies or corn flakes
1 cup coconuts
1 cup nuts
Bake 350F – 12 minutes.

Angel Pie
4 egg whites
Beat until stiff gradually
1 pinch salt
1 tsp cream tartar
1 cup sugar
Bake in well buttered dish. 45 min at 325F.
Cool in oven with door open.
4 egg yolks beat well until light
1/2 cup sugar
2 lemons juice rind of 1
Cook
1 cup whipping cream
1 layer on

Lemon Meringue P.
from Betty Crocker
8 inch
1 cup sugar
3 Tbsp cornstarch
2 eggs slightly beaten
1 cup water
2 Tbsp butter
2 tsp lemon peel (grated)
1/3 cup lemon juice
Stir together sugar & cornstarch. Blend egg yolks & water gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens & boils. Boil & stir 1 minute. Remove from heat. Stir in butter lemon peel juice immediately pour into bake pie shell. Heap meringue onto hot pie filling. 10 minutes.

Meringue Pie
8 inch pie
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp vanilla
Beat egg white until frothy. Beat in sugar. Add cream of tartar 1 Tbsp at a time. Continue beating until stiff & glossy. Do not under beat.

Coconut Shortcake Cookies
from Lynda
1 cup butter softened 1/2 cup butter
1/4 cup granulated sugar 1/4 cup
1 tsp vanilla 1 tsp vanilla
2 cups flour 2 cups flour
1/4 tsp salt
2 cups coconut 1 cup coconut
Mix all together. Form into a roll with wax paper. Small roll. Refrigerate at least 1 hour. Slice. Bake 300F 20 minutes.

Chocolate Balls
3 cups powdered sugar 3 13 oz
7 cups pkg 143 l 1 pkg 7 oz angel flaked coconut 2 – 7 oz or 1 – 14 oz
1 cup nuts leave out
1/4 1/2 cup melted butter
1 cup sweetened condensed milk
1 tsp vanilla
Mix butter vanilla milk powdered sugar. Mix well. Add nuts powdered sugar. Mix by hand. Set couple hours. Form in balls. Toothpick. Melt 1 bar wax, 1/4 – 1/4 + c malted
2 pkg 6 oz choc chip Nestle’s. Makes 60 or more.

Grandma Nord’s Cookies
2 eggs
2 cup brown sugar
1 cup shortening
2 tsp baking powder
3 1/2 cup flour
salt
1 cup nuts ground fine
1 tsp vanilla
Beat eggs thoroughly. Add sugar. Melt shortening. Mix well. Combine & sift dry ingredients & add. Stir in nuts & vanilla.
Shape the dough into a long loaf. Roll in wax paper. Place in freezer. Cut slices 350F 10 minutes – 40 – 50 cookies.
1 egg
1 cup brown sugar
1/2 cup shortening
1 tsp baking powder
2 cups flour
1/2 cup nuts

Rhubarb Cake
3 cups rhubarb
1 1/2 cup sugar
1/2 tsp nutmeg
3 Tbsp flour
1 Tbsp butter
2 well beaten eggs
Blend sugar flour nutmeg & butter. Add eggs beat smooth. Pour over rhubarb.
Bake in hot oven 450F 10 minutes then moderate about 30 minutes.

Hot Dish
from Vera
2 lbs ground meat – no fat
1 stick ole butter
1 large onion chopped
3-4 stalks celery
1 6 oz croutons
2 cups cream mushrooms
1 cup cream celery
1 cup water
Boil vegetables. Mix over croutons. Pour over meat. Mix soups don’t dilute. Top of croutons. Bake in 15 inch covered 1/2 hour. 1/2 hour uncovered.

Tuna Scallop
from Rita
1 can tuna
6 medium potatoes sliced
1/4 cup chopped pimiento
1/4 cup chopped onion
1/2 cup grated cheese
1/2 cup canned mushrooms
salt pepper
2 Tbsp butter
1 Tbsp flour
1 cup milk
1/2 cup bread crumbs
Alternate layers of potatoes tuna, pimiento, onion, cheese & mushrooms in greased 1 1/2 quart casserole. Season each layer. Dot with butter. Blend flour milk. Pour over top with crumbs. Bake moderate oven 350F until potatoes are tender.

Toasted Orange Bread
from Vera
1 loaf Pettridge Farm thin
very thin sliced bread
1 lb 2 sticks (1 cup) butter softened
1/2 cup sugar
grated peel of 1 large orange
butter slices
Mix butter sugar orange peel. Put on bread. Bake 250F 1 hour – Yvonne got wheat 1/2 half

Cranberry Orange Relish
4 cups cranberries finely chop
1 large orange peel & pulp in food chopper
2 cups sugar
Cover refrigerate at least 3 hours 3 1/2 cups.
Apple 1/2

Pecan Puffs
Russian Teacakes
from Lenard
1 cup margarine or butter softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cup flour
3/4 c pecans – nuts – finely chopped
salt
powdered sugar
Heat oven to 400F. Mix butter 1/2 cup powdered sugar vanilla Mix in flour nuts until dough holds together.
Shape dough in 1 inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown 10-12 minutes. Roll in powdered sugar while warm. Cool. Roll in powdered sugar again. About 4 dozen 1 inch cookies.

Bake Tart Shells
Jewel Tarts
Filling
1/2 cup seedless green grapes
1 medium peach sliced (3/4 c
1/2 cup raspberries or sliced strawberries
1 small banana, sliced (3/4 c
1/2 cup blueberries
Toss grapes, peach, raspberries, banana with orange glaze. Fill tart shells top with blueberries. Refrigerate. Makes 6 tarts
Orange Glaze
Mix 1/4 cup sugar
1 Tbsp cornstarch dash salt
in sauce pan
Stir 1/3 cup orange juice
3 Tbsp water
Cook medium heat. Stir constantly until mixture thickens & boils. Cool & stir 1 minute. Cool.

Lemon Meringue Pie – 8 inch
1 cup sugar
3 Tbsp cornstarch
2 egg yolks slightly beaten
1 cup water
2 Tbsp butter or margarine
2 tsp grated lemon peel
1/3 cup lemon juice
Stir together sugar & cornstarch in medium saucepan. Blend egg yolks & water gradually stir into sugar mixture. Cook over medium heat. Stirring constantly until mixture thickens & boils. Boil and stir 1 minute. Remove from heat stir in butter, lemon peel, lemon juice immediately pour into baked pie shell. Heap meringue onto hot pie filling. Sealing edge. Bake 10 minutes or until delicate brown.

Butterscotch Pecan Squares
from Lynda
Makes 4 dozen
6 Tbsp butter softened
2/3 cup packed brown sugar
1 egg
1 1/4 cup flour
1/2 tsp baking powder
salt
vanilla
1/2 cup chopped pecans
cream butter sugar. Beat eggs & vanilla. Add flour baking powder salt
Stir in pecans
Shape into two rolls and wrap in plastic wrap. Refrigerate for at least 2 hours / store rolls in freezer. Bake 350F 10-12 minutes.

Sand Tarts
1/2 cup butter
1/2 cup sugar
1 1/c cups flour
1 small egg
1 tsp lemon extract
cream butter add sugar beat well add egg extract Add flour to make stiff dough! Chill 3 hours or overnight small ball dough & with thumb press to bottom & sides of tin evenly. The tart must be thin 1/16 inch. Place Tins on cookie sheet Bake 375F 10 minutes golden. Take from oven tip tin upside down as soon as cool enough to handle pinch tins slightly to remove tart.

2 cups crushed strawberries
4 cups sugar
1 box sure jell fruit pectin

Chocolate Mound Balls
3 cups powdered sugar
7 cups 1 1/2 pkg angel flake coconut (1 pkg 14 oz 1 pkg 7 oz)
1/4 cup melted butter
1 cup chopped nuts
1 cup sweetened condensed milk
1 tsp vanilla
Mix well refrigerate. Form 1 inch balls cold.
Melt 2 pkg 6 oz Nestle chocolate chips (12 1/2 oz)
1/2 bar wax
1/4 Tbsp water ( or 1/4 + c)
1 square chocolate (makes darker color)

As you go on your way
May God go with you
May he go before you
to show you the way
May he go behind you
to encourage you
beside you to befriend you
above you to watch over you
and within you to give you peace
in the name of the father the son and the holy spirit.
Amen.

Coconut Macaroons
2 egg whites
pinch of salt
1/2 tsp vanilla
2/3 cups sugar
13 1/2 oz coconuts (1 1/2 c)
Beat egg whites with dash salt & the vanilla till soft peaks form. Gradually add sugar, beating till stiff. Fold in coconut. Drop by rounded teaspoon onto greased cookie sheet. Bake in slow oven 325F about 20 minutes. 1 1/2 dozen.

Macadamia Pie
1 baked pie shell
1- 3 1/2 cup sugar
3/4 c chopped
1/2 c sugar
3 Tbsp cornstarch
dash salt
1 1/4 c milk
2 eggs, separated
1 Tbsp vanilla
1/4 c sugar
1/2 pint whipping cream (1 c)
2 Tbsp sugar
Sprinkle pie with 1/2 c chopped nuts. Combine 1/2 c sugar, cornstarch & salt, 2 small heavy sauce pan. Beat milk & egg yolks together stir into saucepan. Bring to a boil over low heat stirring constantly. Boil & stir 1 minute. Cool to lukewarm stir in vanilla. Beat egg whites until frothy gradually add 1/4 c sugar

Meat Balls & Sauce
1 1/2 lbs ground beef
1 cup bread crumbs
1 Tbsp chopped onion
2 eggs beaten
1/3 cup milk
1/4 cup butter or ole
1 can celery soup
1 can onion soup
Combine ingredients, mix well, heat butter, mix into balls 1 inch diameter.

Salmon Salad
Empty 1 can salmon in bowl, shred, to this add 1 cup finely cut celery, 1/2 cup finely cut sweet pickles, 3 hard cooked diced eggs. Blend with enough mayonnaise, salt, pepper. Can be used as sandwich spread or salmon just with mayonnaise.

Chicken Salad
Adelpha Reppe of Bruce
2 – 3 lbs chicken, cooked & cubed
1 can pineapple chunks, drained
1/2 cup celery, chopped
2 Tbsp onion
1/2 cup black olives, sliced
1 cup salad dressing
2 Tbsp mustard
1 can chow mein noodles
Refrigerate overnight, adding chow mein noodle just before serving. Serving on a lettuce leaf.

Banana Cream Pie
1 9 inch baked and cooled crust
3 Tbsp cornstarch
1 2/3 cup water
1 (14 oz) sweetened condensed milk
3 egg yolks, beaten
2 Tbsp ole or butter
1 tsp vanilla
3 medium bananas
lemon juice
In saucepan, dissolve starch in water, stir in milk and egg yolks. Cook, stirring until thick and bubbly. Remove from heat. Stir in ole and vanilla and allow to cool slightly. Slice bananas drip in lemon juice and drain. Spread in baked crust. Pour filling over bananas cover and chill until set. Serve with whipped cream if desired.

Sherry Chicken
6 or 8 pieces boneless chicken breasts
Seasoned salt
1/4 to 1/2 cup ole or butter
2 cans cream of mushroom soup
1 cup sour cream
1/2 cup sherry
4 oz can mushrooms, drained
6 or 8 slices swiss cheese
Cooked rice for 6 or 8
Pound breasts and season with salt. Brown in ole in skillet. Place in large greased baking dish. In bowl, mix soup, sour cream, sherry, mushrooms. Pour over chicken. Layer cheese on top. Bake uncovered at 325F for 1 hour. Serve using gravy mixture over rice.

Raw Apple Cake
Put 4 cups of raw cubed apples in a mixing bowl. Break 2 eggs over apples and mix. Stir in 3/4 cup oil and 2 Tbsp vanilla. Add:
1 1/2 cup sugar
2 tsp cinnamon
1/2 cup dates or raisins
1 cup nuts, chopped
2 cups flour
2 tsp soda
1 tsp salt
Bake in a 9吉″ greased and floured pan at 350F for 45 minutes.

Amazing Coconut Pie
2 cups milk
3/4 cup sugar
1/2 cup Bisquick or 1/2 cup flour
1/4 tsp salt
4 eggs
1 1/2 tsp vanilla
1 cup coconut
2-4 Tbsp butter, melted
Beat all together except coconut. Pour into greased pie pan. Let stand 5 sprinkle on coconut. Bake 350F for 45 minutes.

Meat Loaf
1/2 lb ground beef, browned
1/3 cup onion, chopped
1/3 cup green pepper
2 eggs
1 1/2 cup cheese, cubed
1/2 cup mayonnaise
1/2 cup milk
1 Tbsp cornstarch
Mix and put in loaf pan. Bake at 350F for 35-40 minutes.

Pie takes the cake
Apple pie cake is good, cut in wedges and served either plain or with whipped cream or vanilla ice cream. Those are the comments from Betty Brennan, Fairbault, Minn., about this recipe.
Apple Pie Cake
1 cup sugar
1/4 cup soft margarine
1 egg
1 cup flour
1 tsp soda
1/8 tsp salt
1 tsp cinnamon
2 1/2 cup peeled and chopped apples
1 tsp vanilla
2 Tbsp hot water
1/2 cup chopped nuts or raisins
Cream well the sugar, margarine and egg. Mix flour, soda, salt and cinnamon together and add to first mixture.
Mix well. Mix in apples, vanilla, hot water and nuts. Put in lightly greased pie pan and bake at 350F for 45 minutes.

Chicken Hot Dish
1 can cream of celery soup
1 1/2 cup chow mein noodles
1 can cream of mushroom soup
1/2 can evaporated milk
2 cups cooked chicken
1/2 tsp Worcestershire sauce
1 cup diced celery
A little onion
Place half the noodles in a casserole. Combine remaining ingredients and pour over noodles, topping with remaining chow mein noodles. Bake at 350F for 60 minutes.

Apple Crunch
This is an old family recipe, heard through the grapevine>
1 can apple pie mix
1 box small white cake mix
cinnamon, to taste
nutmeg, to taste
1/2 stick margarine
Cool whip or cream, if desired
Grease 8࡮ inch baking pan or dish. Pour in one can of apple pie mix, add a dash of cinnamon and nutmeg. Blend a small package of white cake mix with 1/2 stick of margarine, sprinkle over apple pie mix. Bake at 350F until crunch is lightly browned and apple mixture is heated through. Serve with Cool Whip or cream. Serves 6.

Dinner in a Dish
Yields 6
Brown as many 1/2″ pork chops as you need to serve 6 in a heavy skillet season with salt and pepper. Grease a shallow baking dish and place a layer of peeled, sliced potatoes in the bottom. Add a layer of sliced onions and then a 16 oz can of peas and carrots, drained. Place browned pork chops on top. Make gravy in the meat skillet and pour it over the layered food. Bake at 350F for about 1 1/2 hours.

Heavenly Fruit Salad
Prepare 1 pkg lemon pudding. Mix according to pkg directions. Cool completely. Add 8 oz cool whip, 1 can fruit cocktail, drained well, 1 small can pineapple, drained. Add mandarin oranges and marshmallows as needed. Stir well and serve.

Pork Chop and Apple Bake
4 rib or loin pork chops, cut 1/2 to 3/4 inches thick
1 Tbsp shortening
2 cups sliced raw potato
1 cup sliced onion
1 tsp salt
1/4 tsp nutmeg
2 firm red cooking apples cored and cut into wedges
1 1/4 cups apple juice
1 Tbsp cornstarch
In skillet brown chops on both sides in shortening over moderate heat. Remove from skillet and arrange in shallow 2 quart casserole. Add potato and onion to drippings in skillet heat thoroughly, stirring carefully. Sprinkle with salt and nutmeg. Stir in apple wedges. Spoon mixture over chops. Add 1 cup apple juice to skillet heat until simmering. Pour over apple-potato mixture. Cover casserole. Bake in 350F oven 45 minutes or until chops and vegetables are tender. using a slotted spoon, place apple-potato mixture on serving platter. Arrange chops on top. Combine remaining 1/4 cup apple juice and cornstarch. Stir until free of lumps. Pour into pan juices and cook until thickened, stirring constantly. Serve sauce over chops or separately as desired. Makes 4 servings.

Mound Bars
2 cups fine crushed graham crackers
1/2 cup butter melted
1/2 cup sugar
Mix well and bake 10 minutes in 350F oven. Remove from oven and frost with 12 oz pkg chocolate chips and 1 Tbsp peanut butter melted together and spread over all and let cool before cutting. Can be frozen.

Applesauce Cookies
1 cup shortening 1/2
2 cups sugar 1
2 eggs 2
2 cups applesauce 1 1/2
4 cups flour 2
2 tsp soda 1
1 tsp nutmeg 1/2 tsp
1 tsp cinnamon 1/2 tsp
1/2 tsp cloves 1/4 tsp
2 cups raisins 1 cup
1 cup nuts 3/4 cup
Bake at 375F for. Frost if desired.


Cinnamon-Tomato Jam - Recipes

The best thing is that right now we have lots of tomatoes that are ripening up in our garden. I'm going to make at least one more batch. YAY.

2 1/2 pounds tomatoes (peeled and chopped)
1 1/2 cups sugar
Juice of one lemon
1/2 teaspoon cinnamon
1/4 teaspoon cloves
Speck of nutmeg

After the tomatoes are peeled and chopped (some tomato jam recipes call for leaving the skin and seeds in but that's not for me!)


Add the rest of ingredients, juice from 1 lemon, sugar, cinnamon, nutmeg, and cloves. Simmer a little bubbly until it starts to get thick. Be careful it doesn't stick to the bottom at this stage. Stir constantly probably a good 45 minutes. When you see that it is thick on the spoon, it's ready to put into clean, sterilized jars. At this point you can put the jars in the fridge or put them through a hot water bath which will preserve them at room temperature for 1 year.
Instructions for Hot Water Bath Preserving.

This yields almost 3 half pint jars of jam.

(I like to make my jam without pectin. If you like to use pectin, follow the directions on the package. You will have to use more sugar. That's one reason why I don't like to use pectin, the enormous amount of sugar that is needed. The other reason is that you can't make jam on the spur of the moment if you don't have the pectin.)




.

When I taste this jam, it IS Christmas, the taste and aroma brings me back to Christmas and I like that. I will have this jam on toast during Christmastime and it will add to the pleasure of the season.

Some people on the internet put tomato jam on sandwiches with bacon. That actually sounds pretty tasty, also, but for me, it's jam and jam goes on toast.


Did you know there is a BACON JAM? I don't know if that sounds good or horrible but I love bacon and have some in the fridge right now. Has anyone ever heard of bacon jam? I think I'm going to make some. It might be fantabulous and how will I know if I don't try it?


Tomato Jam Recipe?

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It has been many a year that I made this jam (60s-70's) I really like it however my family didn't so I stopped making it. Here are a few I found on the internet.

Sweet Ginger Love Tomato Jam
Ingredients (for 2-1/2 twelve ounce jars)

1-1/2 pounds Roma tomatoes, peeled, seeded and chopped
1 teaspoon powdered ginger
3-1/2 cups sugar

Measure into a large non reactive pot, discarding seeds and juice left on cutting board. Add sugar. Stir in the ginger. Place pot on stove on high heat, stirring with a wooden spoon until the sugar is dissolved. Maintain a full boil until thick and clear . This takes about 20 minutes. Stir often to avoid burning during the last few minutes.

Remove from the heat, allow to stand a moment or two for scum to side and set, so it may be easily removed. Place in hot sterilized jars, cool slightly and seal with paraffin. Yields approximately 2-1/2 twelve ounce jars.

Orange Cranberry relish!
Ingredients: for 3 cups of relish

1 14 oz bag of fresh cranberries
2 oranges, washed , cut to pieces with skin on and seeds removed
1/2 cup sugar (or to taste)

In a food processor place the orange and pulse till slightly chopped ,add the cranberries and continue to pulse, add the sugar and pulse till well mixed. Test for desired sweetness, serve chilled or at room temperature. Enjoy

Sweet & Spicy Tomato Glaze

Monday, November 10th, 2008
This is sweet & spicy condiment that is great brushed on pork , turkey or chicken .
It is a dual purpose sauce that can be used while roasting or served with the roasted meat.
Just separate a portion to use exclusively for glazing to avoid possible contamination with raw meat present the rest with the final dish and.. voila! lots of flavor layering!

2 1/2 lbs plum tomatoes, peeled and coarsely chopped
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup honey
2 cloves garlic, minced
2 Tbls fresh ginger
1 Tbls butter
1 cinnamon stick
1/4 tps ground clove
1/4 tps cayenne pepper
salt & pepper to taste
Melt the butter in a heavy saucepan, add the ginger and the garlic, stir for one minute. Add the vinegar and cinnamon, cook for another minute. Stir in the rest of the ingredients, reduce heat and let cook for 90 minutes. Let it cool, then remove the cinnamon stick. Serve the jam at room temperature. The glaze will keep for one week in the fridge, but we doubt there will be any leftover!

Green Tomato Jam
Sunday, September 28th, 2008
Well it's the end of the season and we are left with tons and tons of little green tomatoes! What to do with all these green tomatoes? We could pickle them, make green tomato salsa, make fried green tomatoes or JAM.

Sure! we tried our regular recipes for tomato jam, hoping that with a little extra sugar they would work and found that we ended up a green ketchup! After several tries, we figured that by introducing some extra acidity from orange juice it was a true jam!

Try it with cheese and crackers or on our spicy cornbread as an appetizer. We also found out it gives and extra twist of flavor on turkey and duck!

For every 2 cups of quartered peeled tomatoes add:
1 cup granulated sugar
2tsp.orange juice
1 tsp cinnamon
1tsp Tarragon

Place green tomatoes in a non-reactive pot. Place over medium heat, add the orange juice and sugar. Stir and bring to a boil, stirring occasionally. Once it has come to a full boil, reduce heat and simmer for 30 minutes, stirring occasionally with a wooden spoon or until most of the liquid has evaporated. Remove from heat, then add the cinnamon and tarragon and stir. Let cool and place in sterilized canning jars or serve at once. If using as turkey or duck glaze, prepare at least an hour before glazing time

Red Raspberry And Tomato Jam
Thursday, September 25th, 2008

It's the end of the season, so that means the last of the tomato and raspberry crops are up for grabs. There so many salads, sauces, and preserves you can make!. In our quest for the unique, we blended berries, made tomato jams and tried something never done before: raspberries and tomatoes! and why not? after all tomatoes are fruits too!
The result is so good! Serve it on toast and English muffins , then when your guests ask what kind of jam it is. it's an exclusive (and secret) gourmet blend you'll have them begging for the recipe
Best of all it makes a an excellent reason to throw a tea party!
Ingredients: (for two pint size jars)
4 cups tomatoes, peeled and diced
4 cups granulated sugar
2tsp.orange juice juice
1 pint fresh red raspberries or 1 box frozen

Place tomatoes in a non-reactive pot with the raspberries. Add orange juice and sugar. Place over medium heat and bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally with a wooden spoon.
Let cool and place in sterilized canning jars.

Ingredients
2 (410 g) cans chopped tomatoes
1 apple (peeled & grated)
80 ml chopped preserved ginger root
60 ml lemon juice
500 ml Sugar

Directions
Mix tomatoes, apple and ginger in a large microwave-proof dish. Microwave uncovered at 100% power for 15 minutes.
Stir in lemon juice and caster sugar and microwave at 100% for a further 40 minutes, or until jam starts setting, stirring every 10 minutes. The time the jam takes to set depends on the wattage of your microwave.

It might be a good idea to spoon a bit onto a cold plate after 25 minutes, and see if it sets. When done, spoon the hot jam into sterilized jars and seal immediate.

Tomato Jam Jelly and Preserves
Serves/Makes: 6 half-pints | Difficulty Level: 3 Ready In: 30-60 minutes

Ingredients:
5 cups peeled and quartered tomatoes
5 cups sugar
1 lemon, sliced thinly and seeded
1 dash cinnamon
2 tablespoons butter

Directions:
Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes. (To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.)

Pour preserves into sterilized jars, seal and process in hot water bath for 15 minutes.

Easy Tomato Jam:
Boil 3 c. peeled, chopped ripe tomatoes with 2 c. sugar for 10 min., add one very thinly sliced lemon and 1 3oz. box of lemon Jello and boil for another 10 min. Put in hot clean jars and seal.

Don't know if you're interested but this sounds good too.
Ripe Tomato Marmalade:
12 ripe tomatoes
2 oranges
2 lemons
5 c. white sugar
Mix juice from oranges and lemons and grated rinds from same. Peel tomatoes and press seeds out. Boil until thick. Pour into sterilized jars.

Serves/Makes: 4 lbs Cook Time: 30-60 minutes Difficulty: 3/5
Ingredients: medium-ripe tomatoes, sugar, whole cloves, broken stick cinnamon, vinegar

Spiced Tomato Jam With Powdered Pectin Recipe

Spiced Tomato Jam With Powdered Pectin recipe rating(3 reviews)
Serves/Makes: 5 jars Cook Time: 30-60 minutes Difficulty: 4/5
Ingredients: prepared tomatoes, grated lemon rind, ground allspice, ground cinnamon, ground cloves

Tomato Jam recipe rating(2 reviews)
Serves/Makes: 10 Cook Time: 30-60 minutes Difficulty: 4/5
Ingredients: ripe red tomatoes, sugar, lemons, sticks cinnamon

Serves/Makes: 4 Cook Time: 1-2 hrs Difficulty: 3/5
Ingredients: (3 oz. size) lemon gelatin, tomatoes, chopped, sugar

These came from www.cdkitchen.com

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Turkey Meatloaf with Cinnamon Clove Tomato Sauce

A delicious and healthy meatloaf with a tasty, meaty goodness that is just impossible to resist. Perfect hot and as a next-day sandwich.

Ingredients

  • Ground Turkey · 2 pounds
  • Shallots, diced · 3
  • Garlic, minced · 4 cloves
  • Olive Oil · 1 tablespoon
  • Whole Eggs · 2
  • Panko Breadcrumbs · 1/2 cup
  • Tasty Meat Sprinkly · 3 tablespoons
  • Herbie's Onion Chopped (Large Slices) · 1/2 cup
  • ·
  • For the sauce: ·
  • Olive Oil · 1 tablespoon
  • Red Wine · 1/2 cup
  • (28oz.) Crushed Tomatoes · 1 can
  • Worcestershire Sauce · 2 tablespoons
  • Williamson Wines Cinnamon, Clove & Tomato Jam · 1/2 cup
  • Salt & Pepper ·

Instructions

Pre heat your oven to 350 degrees

Heat 1 tablespoon of olive oil in a medium saute pan. When the oil begins to shimmer add the garlic and 2 of the diced shallots along with a pinch of salt. Sweat the garlic and shallots for about 3 minutes until the shallots are translucent. Remove them from the heat and let them cool.

In a large bowl combine the ground turkey, eggs, bread crumbs, tasty meat sprinkle, and chopped onion. Mix well until all ingredients are thoroughly combined.

Line a cookie sheet with foil and place the ground turkey mixture on the cookie sheet. Using your hands, gently form a loaf to your desired size. Once the loaf is formed, place in your pre-heated oven and cook for about 25 min. then check on it.

While the meatloaf is cooking, heat 1 tablespoon of olive oil in a medium sauce pot over medium heat. When the oil begins to shimmer add the last diced shallot along with a pinch of salt and sweat for about 3 min. Then deglaze the pan with red wine. Let the wine reduce by 3/4 then add the crushed tomatoes, worcestershire sauce, and Williamson Wines Cinnamon Clove Tomato Jam. Let the sauce simmer for 2 minutes and remove from the heat and reserve.

Check on your meatloaf with a thermometer, once it has reached 155 degrees temporarily remove it from the oven. With a ladle, add some of the tomato sauce to the outside of the meatloaf. Add enough sauce to cover the entire outside of the loaf, then reserve the rest for serving.

Put the meatloaf, that is now coated with the tomato sauce, back into the oven until it reaches an internal temperature of 165 degrees.

Once the meatloaf is done cooking, let it rest for 5 minutes then serve immediately with more of the tomato sauce on the side and enjoy with Williamson Wines Amuse Barrel Selection.

Spice Notice

You may order the Herbie's spice for this recipe by clicking the spice reference on this page which will take you to the individual spice product.

You can always call us on 707-433-1500 or email us. We will deliver it directly to you via USPS, usually within a few days.

You may also substitute generic spices. The contents of each Herbies spice mix are always listed within the spice product, in descending order by weight.

Herbie's spices are fresh, natural, never contain any artificial ingredients or fillers, never contain any animal or fish products so are suitable for gluten free, vegetarian, vegan, halal and kosher dishes.

Chef's Tips:

Looking for a quick holiday appetizer? This recipe is perfect for Turkey Meatballs! Follow steps 1-3, then instead of making a loaf, form meatballs to your desired size. Then refer to step 5 to make the sauce. Once the meatballs are formed and the sauce is made. Heat 2 tablespoons of olive oil in a Dutch oven or heavy bottomed pan over medium high heat. Add the meatballs and sear on all sides, should take about 5 minutes. Then add the tomato sauce, cover tightly with a lid and bake in the oven until the meatballs reach an internal temperature of 165 degrees. Serve immediately and enjoy with Williamson Wines Amuse Barrel Selection.


Cook's Notes:

Baking soda helps to neutralize acid in tomatoes, making the sauce more palatable. Add soda in very small increments and cook sauce several minutes after adding. Taste and add more soda if desired, but sauce will tend to be more or less acrid, depending on quality of tomatoes and paste.

I freeze the remainder and simply defrost and heat in the microwave. This can be done several times and it is as good as a leftover as it is when it is first made.

If sauce becomes too thick, add a little water toward the end of cooking. If too thin, cook uncovered about 15 minutes.

Use whatever ground meat you prefer. This works with beef, turkey, or chicken.


Recipes to die for…

While searching for Belinda Moore,
Katy gets invited for coffee and cookies.
After eating four, she wonders how many more
she can eat before it becomes rude.
It’s a twist on the classic peanut butter cookie!
Crunchy outside, creamy inside, with just a hint of cinnamon.
It won the Pillsbury Bakeoff in 2008!

Katy discovered this incredible
sandwich several years ago
on the Oprah show.

The original recipe calls for three cheeses –
Havarti, Mozzarella, and Danish Fontina,
but Katy usually makes do with just Havarti.

At the “Bookstore Bistro” in Dead Girls Don’t Blog,
and in Better Dead Than Wed, it’s called “The Katydid”.


Sugar Cream Pie
Katy planned to make yummy this pie
for her new neighbors,
but it never made it across the street.
This pie ain’t pretty, but it’s incredible.
And so simple to make. Better the next day.

This is a yummy and easy to make cookie
from Betty Crocker. I’ve tweaked the recipe
just a bit to make it even easier.

Katy saw this on an old episode of
Best Thing I Ever Ate on the Food Channel.
It is delicious and easy to prepare.
Everyone will want thirds!

Katy McKenna discovers, and then devours
this recipe while at a book club meeting.

I don’t have a picture of it, but trust me, it’s addictive!
I found the recipe on Tracey Garvis Grave’s blog.
She wrote On the Island.
The main ingredient is
Roasted Pineapple & Habanero Dip.
You might find it at Costco and I know it’s on Amazon.

I found a version of this recipe online,
but it called for chili powder and jalapenos–
too spicy for my husband (after throat cancer).
I made this mild version for the family and they LOVED it.
Even my toddler grandson.

Katy McKenna loves it too.
Plus, it’s super easy, so that’s probably why.

#5 – WHILE SHE SLUMBERED

Arizona Sunshine Pie
The easiest lemon pie I have ever made!
Really delicious!

These have not been in a book yet – but it will be!

Easy Veggie Pie
Katy serves this for brunch in the fifth book that
I’m currently writing. My grandkids love it!

Pumpkin Bread
I searched for the ultimate pumpkin bread
and found it! Soooo good!
Even better the next day.

Pam’s White-Wheat Bread Recipe
for Bread Machine
I have fine-tuned this recipe and
now it’s my grandkids’ favorite.


In Praise of the Church Lady

In Praise of the “Church Lady” April 2014
I recently attended the funeral of a wonderful lady that might have been termed a “Church Lady”. She was careful to be in the height of fashion and propriety. She made sure that the coffee and food was organized and plentiful. She decorated the chapel area with fabrics and flowers. She played the organ in the service and showed that she cared about you by asking about you and making sure that you were fed. She made sure that (without anyone seeing her) children had clothing to keep them warm in our climate. There are many like her who organize giving blankets to the homeless and sandwiches to those who need to resort to homeless shelters.

She is not the caricature that was portrayed on Saturday Night Live. She is someone with a sense of humor… An ability to laugh at life and circumstances. She was someone who knew the tough times of life. She had a wisdom and strength born of experience. These people have an understanding of the reality of consequences of choices. It gives them a heart that cares about poor choices that people have made in the past. The young and immature see it as interference and judgementalism. Those of us who are more practiced and practical, who’ve grown up with these strong ladies understand that they care about those who are making poor choices. They want to give advice that is akin to telling a young child not to touch a stove. They don’t like to see someone make poor choices that will hurt their lives and others in the future.

As I thought about it, I believe that losing this lady was a little like losing my Grandmother and her sister about 20 years ago. Their type cannot be replaced and I don’t believe that we will see the likes of this wonderful person again. They have inspired me to do many things beyond my normal capabilities. There are many things (in terms of serving people) that I would not have even tried if not for people like this in my life.

Many people were influential in my life, but the spiritual and political life that I lived were greatly influenced by this lady and her quiet, gentle, joyful husband. Sometimes I wonder if the prejudice against some churches in this present day has to do with the fact that women are consequential in this church. Men are strong enough in their masculinity that they do not feel threatened when the women in the congregation use their gifts of organization, hospitality, helps, etc. These men enjoy watching their ladies act on their God-given gifts. These women are freed to exercise their talents, mental abilities and inspirations.

These strong women, in short, have made sure that the fabric of society is strong, supportive and comforting. They cook for potlucks, wedding receptions and funerals. They are there to comfort and support the person that is hurting. They plan for events that they hope will give pleasure and joy to the people who will attend. In short they care about people more than will ever be understood. They show their love for you this way. Yes, they are “Martha’s” which is only a problem if they criticize those who do not choose to serve in this same way. But our lives would be desolate without a Martha in the group. They have a servant’s heart to care for those around them.

Thank you to all those church ladies that I knew in the wedding committee events, that worked on holiday dinners, luncheons, and mission dinners with me. Thank you to those that I knew in later days bringing meals to those recently returning from the hospital or recuperating from long illness and “hot dishes” for funeral services. The one thing I know – these ladies who prepare holiday dinners, meals on wheels, funerals, weddings and other substantial life events care about people. They show it by what they do for you not by what they say. You, “church ladies” are the people that are there for both the life changing events and the life building events (both joyful and sorrowful) that invite us to remain part of our community and our world. You are all in my thoughts, joyful memories and prayers.


12 of 30

Pizza Pinwheels

Ingredients:

18-oz. tube crescent-roll dough 1/2 cup tomato sauce 1/2cup pesto sauce 3/4 cup shredded mozzarella cheese

1. Preheat oven as directed on the crescent-roll package. Separate dough so you have 2 rectangles that each contain 4 triangular pieces. Spread tomato sauce in the center of one rectangle and pesto sauce on the other. Sprinkle with mozzarella cheese.

2. Roll rectangles tightly lengthwise and slice each roll into 4 pieces. Lay flat on a parchment-lined baking sheet.

3. Bake as directed on package. Store in an airtight container. Refrigerate up to 3 days or freeze up to 1 month.


Honey Mousse and Grapefruit Jelly with Tomato Jam - SHF#8

I didn’t think I could make it this time, but it’s always worth trying to make something new for this event – especially since the theme that Alice of My Adventures in the Breadbox chose for this month was citrus and I didn’t want to miss it!

I found the recipe in this Japanese book – it’s written by seven popular Japanese patissiers and each one has a few recipes, details of how they got into pastry making and some advice for patissier acolytes. Although I’ve never intended to be a patissier, it was really interesting to read through.

It may not sound very convincing when it comes to a combination of desserts and vegetables – I wasn’t so sure about this recipe either, but when I saw the ingredients for the tomato jam, it somehow intrigued me. This cake consists of honey mousse wrapped in tomato jam-layered sponge with grapefruit jelly on top. Making the sponge was good fun – bake a thin biscuit joconde first, spread the tomato jam, pile up in layers and freeze it for a while – and then cut very thinly to fit a mould. For the tomato jam, cook tinned tomatoes with honey, sugar and lemon juice – I thought it actually tasted like strawberries and it made sense because you add some strawberry puree into the honey mousse too! For the grapefruit jelly, the recipe suggests using Kuzu flour, which is often used to make Japanese jelly type desserts – but I didn’t have any at hand so used gelatine instead.

I must say that I was quite excited when I tasted the tomato jam and looked forward to tasting the finished cake. I really liked the subtleness of it as a whole, none of the component parts stood out too much. The tang of the grapefruit flesh and jelly work so well with the honey mousse and when you have the tomato jam with them, you can taste the fruitiness of the tomatoes – I’m sure you wouldn’t notice it’s got tomatoes in there unless someone told you! I put lemongrass on top purely for decoration, but it smelled really lovely too. I’m quite happy with the result, because I often find that my mousse desserts are lacking complexity and this one has interesting texture as well as flavour.

Hi I think this must be my first time leaving a comment here. I love all your pics. And this particular SHF entry looks absolutely stunning. It makes me wonder whether if you are a pastry chef with a super good photography skill! I bet you are :p

Amazing again! I would really like to see the recipe!

I am terribly disappointed to find that this is just another food _photo_ blog instead of a real food blog that shares recipes and teaches us how to make fancy, tasty dishes.

hello keiko! beautiful, per usual, but i’m wondering if there would be a marked difference in taste if the tomato jam was omitted altogether.

oh keiko, how do you do it? it would be one thing if it were only your photos that were stunningly beautiful, but your food creations themselves defy description. i honestly think you should publish a cookbook that contains all your styling and photography secrets. it would sell like hotcakes.

hi keiko! i’m actually an apprentice chef and i have a real interest in photography, i was wondering if you could tell me what model camera you use?
i don’t know if you’d be able to find it in london but if you see an australian cookbook called ’coast’ edited by kendall hill you should definitely get it. the recipes and the photographs are absolutely stunning. the entire book revolves around our coastal produce and has recipes like smoked cod salmon scallop and potato soup, scarlet trout, confit of ocean trout, naked ravioli with sage butter and basil infused tuna. i thought you might be interested because you seem to have a genuine appreciation for seafood. keep up the great work!

Hi Keiko, as usual your creations are so beautiful. As the dessert contains gelatin it would also be a good post for IMBB#15 Has my blog jelled? :-)

What’s the name of the Japanese cookbook and is there an english translation?

Pinkcocoa - thank you for your kind note. I hope I’ll be taking better pictures in the future, but as for cooking, I just enjoy making/eating in my kitchen :)

Chronicler - thanks, I’ll try to post the recipe when I can.

Bye - I’m sorry if I disappointed you, but I consider my blog as a food photo blog :) The reason I started this blog is to improve my photography skills and although I don’t know the definition of a *real* food blog, I personally feel that anyone should be able to enjoy blogging in their own way.

Santos - yes, definitely. Not just that the tomato jam gives another dimension to the whole cake, you really can taste the fruitiness of it. I’m actually looking forward to trying another vegetable for desserts!

Melissa - thank you for your compliment, but I’ve got loads stuff to learn.

Cathy - thanks for visiting, although I’ve mentioned this quite a few times before ) I use Minolta A2. I’ve looked at Coast at a bookshop and I agree the photographs were gorgeous (and you made me hungry). Seafood is definitely one of the things I miss since I came to the UK - to make things worse, my husband can’t eat any seafood so it doesn’t help either!

Dagmar - thank you. Like you said, I originally planned to post this cake for IMBB, but when I tasted it I thought it was more citrus-oriented!

J.T. - thanks, the book is called ’Seven Patissiers’ and I don’t think there is an English edition. It has some interesting recipes so I’ll try to post some more. One of the things I like about Japanese books is that they’ve got lots of detailed pictures and are easy to follow - because I’ve never learnt pastry making, having good books (and useful sites like yours) really helps me out!

Jen - thank you for dropping by, I think your photos are really gorgeous, I love them!

Keiko - Even if you’re just getting under the wire, you manage to produce amazing, amazing dishes. Gorgeous photograph. The honey mousse must have been delightful!

What an awesome idea! I never would have thought to put those flavors together. As usual, your photo is stunning! Thanks for participating.

Amazing! This is such a creative citrus dessert. I am always learning something new from you. thanks Keiko. As usual, your picture is beautiful. This is one of my favorites.

I’ve been reading your posts for while now and I must say that you have a very impressive website here. Beautiful pictures, and I really love how this looks and sounds. Keep up the good work! =)

Keiko, will you just open up your own restaurant already?? You are just torturing me! Keep up the super fantastic posts! =-)

Hi Keiko, amazing recipe and beautiful photo as usual! Have you noticed that the Observer Food Monthly is running a food photography competition (http://www.observer.guardian.co.uk/seedsofchange)? Worth a try, perhaps.

As usual, your photography is stunning, but I’m even more impressed by how beautiful your dessert has turned out. This is a very interesting and creative confection, indeed. Looking forward to the recipe, keiko! :)

OMG Keiko, I think this is one of your more stunning pictures!
Keep up the good work and blog to your heart’s content whether you post just the pictures and/or the recipe it doesn’t matter as long as you give me the creme brulee recipe. Hahaha! )

Hi Keiko,
This is another dessert that took my breath away. When I first read about the tomato jam, I was sceptical about how the dessert would be like, but your descriptions made me drool at the end. ^-^ The photography is also amazing (as usual)! The grapefruit and jelly look like their glowing on top of the sponge cake. I can’t wait for the recipe! ^_^

Hi Keiko, A work of art, as usual. This made me remember a recipe from some years ago for strawberries stuffed with cinnamon-tomato jam. I will try to post it sometime.

What can I say? I’m speechless! You never considered becoming a patissier? Maybe you should, with your skills both in the kitchen and behind the camera, it’ll be a success I’m sure.

Incidentally, have you ever been to this French patisserie in Tokyo called Qu,il fait bon? There’s one in Daikanyama, and one in Aoyama. One of their summer tarts feature whole cherry tomatoes in custard cream, and is one of my favorites.

:: picks jaw up off of floor ::

Your exacting detail never ceases to amaze. Brava.

OMG . this is beautiful.
::mopping off drools on the floor::

Hi the cake looks so stunning and it looks like a master piece of a professional pastry chef, and all your other photos are very beautiful too. Aside from that, I think that your photography skill is really good, coz the photos look similar with those on the cookbooks.The flavor of the cake is really interesting and it reminds me of a cake by Pierre Herme which uses tomatoes too! I hope you can post the recipe soon. Thanks

The photo is just breathtaking! Awesome work, as usual. I wish I could take a bite. :)

I really enjoy your blog! Of course your photos are incredible, but I think you have chosen some unusual shots as well uncommon recipes which are exciting and just want to make you try them out RIGHT NOW!

i tried the B Caraibe, and surprisingly it worked out really well (when I say ’surprisingly’ I don’t mean hidemi, who is a real pro in hhis own right, but for someone like me, a mere layperson). Thanks again for the inspiration and ideas and enthusiasm - the photos are stunning!!

the finished product is beautiful as always!

Hi Keiko
Although this is the first time I’ve actually posted a comment, I am a huge fan of your blog - as countless others have said before, it is beautifully designed, the photography is awesome, and your subjects totally inspiring.
Please pardon my nosiness, but I’ve been curious for quite some while now as to why the Scandinavian word Nordljus - although it makes it all the more intriguing.
Cheers, Joycelyn

Hi there, sorry again for being late getting back.

Nic - thank you for your kind words, I really liked the honey mousse and am thinking of trying it with something else.

Alice - thank you for choosing a great theme, I really enjoyed making it.

Kelli - Such praise from you really keeps me going! I’m always learning something new from you too.

Reid - thank you for stopping by, I’ve been enjoying your blog even though I haven’t left any comments yet!

Rowena - your gorgeous photos torture me too every time I visit! :)

Jenni - thank you for your kind note. I had a look at the Observer site, but it seemed *really* professional and I’m afraid that I’m not good enough at all.

Julia - thank you, I really enjoyed the cake (the recipe is on its way. )

Celia - I appreciate your kind thought. I’ve finally put the crème brulee recipe up.

Tea - thanks for your kind words as always. I was suspicious about the tomato jam too, but it worked really well.

Chefdoc - I’m glad someone mentioned another tomato jam recipe. Sounds lovely, I’m looking forward to your post.

Lynn - thank you, when I first saw the name of the patisserie, I didn’t get what it was, but it is キルフェボン isn’t it? I’ve never been there but heard so much about it. I shall look forward to your report.

Mrs. D - thank you for dropping by, I’ve been enjoying your blog too!

Tara - thank you, I’m hoping I’ll make more posts this month.

Slurp - thank you, I’m always busy mopping up drools too :)

Cathy - thank you for your compliment. I don’t think I’ve had any cakes made with tomato at Herme’s. What was it like? Did you like it? I bet you did :)

Obachan - thank you, I’d love to try this again with Kuzu-ko like the recipe suggests, I’m guessing it would have a more interesting texture.

Mmmmmmmmmmmmmmm. (did I type the right number of ’m’s?) - thank you for your kind notes and I’m glad you enjoyed the B Caraibe. Do you live in Japan or do you have his book?? I’ve never had his cakes before, so if you have please let me know!

J - I’ve missed your posts! I hope your move went well.

Joycelyn - thank you for your kind notes, I’m thrilled! As for the site name, well, I didn’t think *too much* about it (!) but I love Scandinavia and liked the sound of the word.

Wow, that looks delicious! Your food shots are superb.

Hi Smoove D - thanks again for your kind comment!

The colors remind me of a sunset! Don’t you think the wedge of grapefruit resembles a fluffy golden cloud? Very fun, Keiko.

I definitely agree with you that a person can do whatever they like on their blog. You shouldn’t feel obliged to share recipes, simply because you are a food blog. Frankly, I consider you a terrific food blog!

Rachel - thank you so much for your kind words. I wouldn’t be so stressed out if I posted in Japanese (I’ve actually got a Japanese version), but as you can tell it’s still hard for me to write in English and when I use Japanese recipes, it gets even harder to translate all the processes etc!

Keiko, you mustn’t feel stressed out. Your writing is lovely, and I would never have guessed, from reading your blog, that you struggle with the translation to English.

I didn’t realize you have a Japanese blog. Oh, now I have to make sure to visit both, so that I don’t miss anything!

Oh! I see it’s the same blog but translated into Japanese (or is it vice versa?). Now I’m in awe of Nordljus, the bilingual blog! I shall be sure to tell my Japanese friends to check it out.

Hi Rachel - thanks very much for your notes, you are always so kind. I normally use the same photos for the J blog but I don’t translate it exactly and it’s less food oriented.

You know that 20.05 it’s my birthday. -)

Thank𔃾 this delicious cake!!

Hi Sandra - thank you for your note, I’ve put your birthday in my diary )

Keiko - this looks gorgeous. Thank you for sharing.

Hi Keiko, i know maybe you are sick of hearing this by now. but… WHAT A BEAUTIFUL DESSERT you’ve got there!
btw, is there any chance you can translate the jap recipe as i dont know how to read jap…
cheers. Fe

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