Carrot Cake Jam

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Carrot Cake Jam

Makes 5 half pints

1 1/2 cups carrots, shredded

1 3/4 cups pineapple, mashed

1 1/2 cups pears, mashed

3 Tablespoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

4 Tablespoons Pectin

3 cups sugar

1/2 Tablespoon butter

 

I made this recipe with my Jam/Jelly maker

Sprinkle Pectin evenly over bottom of pot fitted with stirrer

Add carrots, pineapple, pears, lemon juice, cinnamon, nutmeg and cloves evenly over pectin

Add butter to help reduce foaming

Press jam button, cook time will automatically default to 21 minutes, press enter

Wait 4 minutes for maker to sound 4 short beeps

Add sugar gradually while the stirrer continues running

Place glass lid on pot, maker continues to stir ingredients while it cooks

Listen for final beep at end of cycle, press cancel, unplug maker and remove lid

Remove pot from maker and set on heat resistant pad

Ladle mixture into jars leaving 1/4 inch head space

Wipe rim, apply lid and ring

Process for 10 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars.

Recipe for stove top method

COMBINE carrots, pineapple with juice, pears, lemon juice, cinnamon, nutmeg, and cloves in a large saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

LADLE hot carrot cake jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Instead of processing, you can also put these right into the refrigerator or freezer.

Transfer jam to plastic containers or canning jars. Wait until cool. Seal and store in the refrigerator for up to three weeks or frozen for up to one year.

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Chicken Breasts in Caper Cream Sauce

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Chicken Breasts in Caper Cream Sauce

 

4 boneless, skinless chicken breast halves, pounded thin

1 teaspoon lemon pepper

1 teaspoon sea salt

1 teaspoon dried dill weed

1 teaspoon garlic powder

3 tablespoons butter

1 clove minced garlic

1/2 cup chopped onion

1 cup half and half

4 tablespoons capers, drained and rinsed

 

Season chicken breasts with lemon pepper, sea salt, dill weed, and garlic powder.

Melt butter in a large skillet over medium heat.

Place garlic, onion and breasts in skillet, and increase heat to medium-high.

Turn chicken frequently, until brown, about 5 minutes.

Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.

Remove chicken to a warm serving platter, and cover with foil.

Return skillet to stove, and increase heat to high.

Whisk in half and half, whisking continuously until reduced to sauce consistency, about 3 minutes.

Remove from heat.

Stir in capers.

Pour sauce over chicken, and serve.

 

Serve with steamed broccoli, buttered penne pasta or garlic mashed potatoes

Enjoy!

Taco Soup

taco soup

Taco Soup

Makes about 4 servings

 

1 Tablespoon Olive Oil

1 cup onions, chopped

2 cups tomatoes, chopped

1/4 cup peppers, chopped

1 clove garlic, minced

1 1/2 cup leftover or fresh cooked, taco meat

3 cups spicy tomato sauce

1 Tablespoon taco seasoning

 

Heat olive oil in a stockpot

Sauté chopped onions approximately 5 minutes

Add chopped tomatoes and peppers, sauté approximately 3 minutes

Stir in garlic and sauté 1 minute more

Pour in taco meat, spicy tomato sauce and taco seasoning

Simmer 20-25 minutes

Ladle into bowls

Top with sour cream, shredded cheese and leftover taco shells

Enjoy!

Baba’s Apple Cake

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Baba’s Apple Cake

4 cups peeled, thin sliced apples (half dollar size pieces)

2 cups sugar

2 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 eggs

3/4 cup oil

2 teaspoon vanilla

1 cup chopped nuts (optional)

 

Preheat oven to 350 degrees

Pour sugar over apples and let sit

In a separate bowl, mix flour, baking soda, salt and cinnamon

Add dry mix to apples and mix well

Stir in the eggs, oil, vanilla and nuts (optional)

Stir by hand until smooth

Spoon mixture into a 9×13 greased baking dish

Bake 45-50 minutes until knife inserted in center comes out clean

 

I was told that “This is the best apple cake you will ever taste.”  My family confirmed that statement!

Thank you Baba for writing down your wonderful recipe and thank you Amy for sharing it with me.

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Tomato Alfredo

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Tomato Alfredo

Serves 4

1 (14.5 ounce) can diced tomatoes

1 cup tomato sauce

1 cup sour cream

3/4 cup grated Parmesan cheese

1 cup frozen green peas

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves minced garlic

1/2 pound dry fettuccine pasta

Season with Basil and Oregano

Salt and black pepper to taste

 

Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain

Sauté onion and garlic in olive oil over medium heat for 3-5 minutes

Add tomatoes, sauce, sour cream, and parmesan

Add pasta and peas

Basil, Oregano, Salt and pepper to taste

 

Serve with a Caesar Salad and Garlic Bread

Balsamic Glazed Chicken

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Balsamic Glazed Chicken

Serves 2

1/2 cup Balsamic Vinegar

2 Tablespoons Honey

1 1/2 Tablespoon Mustard

3 cloves Garlic, minced

Salt and Pepper

2 Boneless, Skinless Chicken Breast

2 cups chopped Potatoes

1 Tablespoon Rosemary

2 Tablespoons Olive Oil

Salt and Pepper

 

Mix together Balsamic Vinegar, Honey, Mustard, Garlic, Salt, and Pepper

Wisk until blended well

Add Chicken and toss to coat

Place in fridge to marinate for 20-60 minutes

In a bowl combine Potatoes, Rosemary, 1 Tablespoon Olive Oil, Salt and Pepper

Coat well and set aside

Preheat oven to 425 degrees

Heat 1 Tablespoon Olive Oil in an oven safe skillet

Add Chicken and Marinade to skillet

Sauté Chicken about 2 minutes per side

Add Potatoes to skillet

Bake 20 minutes until chicken has an internal temperature of 160 degrees and potatoes are soft

If the potatoes need longer to cook, remove chicken to a warming plate and continue baking potatoes until they are tender

Serve chicken and potatoes with pan drippings along with your favorite side dishes

Enjoy!