Spiced Cranberry Sauce with Honey

This sounds so good! I found it here.

Spiced Cranberry Sauce with Honey

• 1 3/4 cups cranberry juice cocktail
• 3/4 cup honey
• 1 tablespoon grated orange peel
• 1 cinnamon stick
• 1 bay leaf
• 1 teaspoon minced peeled fresh ginger
• 3/4 teaspoon ground coriander
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 2 whole cloves
• 1/8 teaspoon cayenne pepper
• 1 12-ounce bag fresh or frozen cranberries

Combine 1 1/2 cups cranberry juice cocktail, honey and orange peel in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until honey dissolves. Simmer 4 minutes to blend flavors. Add cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and cayenne pepper; simmer 2 minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat. Discard bay leaf; mix in remaining 1/4 cup cranberry juice cocktail. Refrigerate cranberry sauce until well chilled. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

30 Minute Rolls

Mix in your mixer bowl:

3 1/2 cups warm water
1 cup oil
1/2 - 3/4 cup honey or brown sugar
1/4 cup yeast

Then add:
3 eggs
1 Tbsp salt
10-10 1/2 cups flour (I like a 50% wheat/white mix)

Knead in mixer for 5 minutes. Shape into rolls. Place in very lightly greased baking sheets. Let rise 10-20 minutes. Bake at 375 for 9-10 minutes. Yield is about 50 rolls.

Hyacinth's Everything Cookies

This is from Pioneer Woman's great blog. These have become quite the popular treat around here. I can even make them for breakfast and feel ok about it, since there are so many good goodies inside! I generally use less sugar than called for and skip the nuts.

Hyacinth's Everything Cookies

• 1-½ cup Butter
• 1-½ cup Sugar
• 2 cups Brown Sugar
• 4 whole Eggs
• 2 teaspoons Vanilla
• 4-¼ cups Flour
• 4 teaspoons Baking Soda
• 1 teaspoon Salt
• 1-⅓ cup Quick Oats
• 3 cups Granola
  
• 1-½ cup Chopped Pecans
• 1-½ cup Cran-raisins
• 1-½ cup Apricots, diced
  

Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients.

With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes.

This post is shared in The Four Mom's Cookie Exchange

HeartKeeper

Raising Olives

Smockity Frocks

Life In A Shoe

Canning Garlic

From Jackie Clay from Backwoods Home:

To can garlic, either peel and can cloves whole or chop it fine. Then add just enough water to simmer it in for 5 minutes. Pack into half pint jars to within 1/2” of the top and fill to within 1/2” of top of jar with hot water that it has been simmered in. Wipe the rim clean and place a hot, previously simmered lid on the jar. Tighten a ring down firmly tight and process in a pressure canner for 40 minutes.

Canning Sweet Potatoes

Canning Sweet Potatoes

Wash sweet potatoes. Cut into 1" strips and peel. Cut across the strips to form 1" chunks.

Place the sweet potatoes into a large stock pot. Bring to a boil. Boil 2 minutes.

Pack the hot sweet potatoes into wide mouth jars leaving 1" headspace. Cover with boiling water leaving 1" headspace. Add 1/4-1/2 tsp salt if desired. Wipe rims. Adjust two piece lids.

Process pints 65 minutes, quarts 90 minutes at 10 lb pressure.

Pumpkin Apple Butter

Pumpkin Apple Butter

1 (29 ounce) can solid pack pumpkin
2 cups apple cider
1 cup applesauce
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Store in fridge or freeze. This recipe is not USDA approved for canning.

Split Pea Soup

Split Pea Soup

2 lbs of dried split green peas
10 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder or crush several cloves
1/4 teaspoon black pepper
salt to taste

In large pan, pour in split peas, water and spices. While bringing this mixture to boil, cut carrots and dice onions and add to the mixture. Cover, and reduce heat to low. Continue to cook until water is absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook longer for thicker soup.

Spoon hot soup into hot clean quart or pint canning jars, fill to about 1 inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids. Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for about 75 minutes for quarts and about 60 minutes for pints. Allow heat to reduce naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts. 

From PreserveFood

Peach Pie Filling

Peach Pie Filling

This is from Creative Canning.

This makes a terrific peach pie.
You can add clear jell if you like, I do not, I add cornstarch and heat and then use.
This recipe is for seven quarts. Each quart makes one pie.

First wash the peaches and then dunk into boiling water for about 45 seconds, remove and
plunge into a bowl of iced water. The skins slide off easily now and you can cut the peaches into slices. I drop my slices into water with some lemon juice to keep from discoloring.

7 cups granulated sugar
5 1/4 cups water or peach juice or a combination of both
1 teaspoon cinnamon
1/4 cup bottled lemon juice
1 teaspoon almond extract (optional)

Combine water, sugar, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble.

Add the lemon juice and boil the sauce 1 minute more, stirring constantly.

Add the peaches to the hot liquid and then fill the jars to 1 inch of the top with the peach mixture. Wipe the tops of the jars and seal and process for 30 minutes in a boiling water bath.
Make sure the water in the bath is at least 1 inch above the tops of the jars.

When making pie, drain some liquid and mix with a tablespoon of cornstarch in a pan, add more is needed until thick. Add to the peaches, put in pie shell and bake.

Strawberry Lemon Marmalade

This is from Recipezaar.

Strawberry Lemon Marmalade

• 1/2 lemon
• 1/4 teaspoon baking soda
• 2 quarts strawberries
• 1 package pectin
• 6 cups sugar

1. Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
2. Remove the pulp and white membrane from the lemon peel, slice peel thinly.
3. Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
4. Remove from heat; drain peel; set aside.
5. Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
6. Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
7. Bring slowly to a boil.
8. Add the sugar, stirring until dissolved.
9. Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
10. Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.
11. Adjust two-piece caps.
12. Process 10 minutes in a boiling water canner.
13. This recipe yields about 8 half-pints.

Lemon Marmalade

Lemon Marmalade

10 large lemons
4 cups water
4 cups sugar

Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.

Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.

Heat lemon mixture to boiling over high heat, stirring frequently.

Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.

Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes.

Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions. Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.

Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.

Pumpkin Butter Made in the Crock-pot

Pumpkin Butter Made in Your Crock-Pot

(you can double, triple, etc. this recipe)

2 cups of cooked, pureed fresh pumpkin (or you can use a 15oz can of pumpkin if you don't want to use fresh) (just put the fresh cooked pumpkin pieces in a blender to puree it)
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground cloves

Combine all ingredients in crock-pot and stir to mix well. Cook on High for 3 hours, stirring occasionally. It will thicken as it cooks. Do not let it burn or stick. After it is done, fill the pint jars or 1/2 pint jars and seal. Process in water bath canner for 40 minutes.

From Laura William's Musings. She also has some recipes that use this butter in her blogpost.

Orange Pineapple Marmalade

Orange Pineapple Marmalade

• 2 medium oranges
• 2 cans (8 ounces each) crushed pineapple, drained
• 4 cups sugar
• 2 tablespoons lemon juice

Directions

• Grate outer peel from oranges and set aside. Peel off and discard
• white membrane from oranges and section the fruit, discard any
• seeds. In a food processor, combine orange peel and orange sections;
• cover and process until orange is in small pieces
• 
  
• In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the
• pineapple, sugar, lemon juice and orange mixture. Microwave,
• uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes
• longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2
• minutes or until mixture is bubbly in center; stir. Heat 2 minutes
• longer; stir. Cool for 10 minutes.
• 
  
• Carefully pour into jars or freezer containers; cool to room
• temperature, about 1 hour.
• 
  
• Cover and let stand at room temperature for 4 hours. Refrigerate for
• up to 3 weeks or freeze for up to 1 year.
  
• 
  
• Boiling water bath 10-15 minutes.
• 
  
• Yield: 4 cups.

From Taste of Home

Southwest Style Tilapia

Southwest Style Tilapia
from Recipezaar

• 1 1/2 lbs tilapia fillets
• 1/2 cup parmesan cheese, shredded
• 1/4 cup yellow cornmeal
• 2 tablespoons flour
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• salt
• vegetable oil cooking spray

Preheat oven to 400 degrees.
Combine Parmesan cheese, cornmeal, flour, paprika, pepper and salt in a bag.
Place fish in dry mixture and shake to coat each fillet.
Spray baking Dish with cooking spray; Place fish in baking dish, Spray with cooking spray, Sprinkle remaining cheese mixture over fish fillets.
Bake for 15 to 20 minutes or until fillets flakes when tested with fork.

Basic Electrolyte Drink

I read this on a forum I am part of:

Basic Electrolyte Drink

4 oz water (half cup)
1 tsp honey
1 tsp lemon juice or raw apple cider vinegar
pinch of Celtic salt

Combine and use when ill or dehydrated.

Cheesy Zucchini

This incredibly tasty side dish is from Recipezaar. Takes only about 15 minutes from start to finish and it was enjoyed by all in our family. I will certainly double this one.

Cheesy Zucchini

5-6 medium zucchini, sliced
1 cup broth
2 tsp Kosher salt
1 cup cheddar cheese, grated
1/2 cup Parmesan cheese, grated

Boil zucchini in the broth, with the salt, for 3-4 minutes. Drain well. Arrange half the zucchini in a glass 8x8 or pie plate. Cover with half of the cheeses. Repeat layer. Bake in a warm oven till cheese is melted. Broil, if desired, for a crispier cheese topping.

Pomegranate Jelly

Pomegranate Jelly

Ingredients

• 4 cups pomegranate juice
• 1/4 cup lemon juice
• 1 package powdered pectin
• 5 cups white cane sugar

You'll also need:

• 6-7 half pint canning jars

Method

1 Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.

2 Prepare canning jars. Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.

3 Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

4 Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.

5 Finish canning. This step you need to take if you plan to keep the jelly unrefrigerated. Place the jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by at least an inch. Boil for 10 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jars cool). Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.

Yield - 6-7 cups.

This is straight from Simply Recipes.