Canned Strawberry Pie Filling

This was found by following a link at The Survival Homestead. 

Strawberry Pie Filling for Canning

6 Quarts fresh or thawed strawberries
6 cups Granulated sugar
2-1/4 cup Clear Jel

7 cups Cold water
½ cup Lemon Juice

Wash well and drain fruit in a covered bowl or pot. Combine sugar and Clear Jel in a large kettle. Stir. Add water. 

Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. 

Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch head-space. 

Process in water bath for 30 minutes at a full rolling boil.

To use: Pour in a deep dish pie crust and bake until crust is golden brown. 425 for 15 minutes and reduce heat to 350 for 30 minutes.

Almond Flour Breakfast Muffins or Bread Base

I found this basic recipe on a low carb site, and played around with it until I liked it.

Almond Flour Breakfast Muffins or Bread Base

6 cups almond flour/almond meal

4 teaspoons baking powder

1/2 teaspoon salt

1 cup butter, melted

8 eggs

2/3 cup water

2/3 cup honey

see note below for flavor variations

Preheat oven to 350 F.

Butter a 9 X 13 pan.

Mix dry ingredients together well.

Add wet ingredients and mix thoroughly.

Pour into the 9 X 13 pan.

Bake for 30 minutes, then drop the temperature to 325 and bake an additional 15 minutes or until done through.

Variations: 

Add 2 cup fresh or frozen blueberries for blueberry muffins. 

For fruit muffins, take a teaspoon of jam on each muffin and push it in slightly (it will sink more during baking). 

You can add a tsp of vanilla, some mashed bananas and nuts for a banana bread variation. 

I baked this plain, as-is and warmed home canned strawberries to pour over squares of the bread. It would be wonderful with fresh whipped cream and freshly sliced berries, too.