Tuesday, February 18, 2014

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.

Wednesday, February 12, 2014

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.