What's Cooking?

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pickles

pickles

Senior Member
#141
Apr 20, 2009
14,479
182
63
#141
Lets see, finshed boxing up the 85 pints of grape jelly from our grapes this year, the warm weather brought a bumper crop.
Just finished making 24 pints of mixed fruit jelly, sampled some, it is really yummy this year.
Finally labled the 48 pints of crabapple butter and 72 pints of crab apple jelly.

Hope to finish the strawberry rhubarb, blackberry and rassberry jams this next week.
Then finally make the syrups from the rassberries, huckleberries and strawberries I froze.

My only problem now is where to store them, as Im running out of space, Ill not complain though, for all is trully a joy to be blessed with so much fruit this year.
This year's gift bags will be full I think. :)

And boy does the house smell good right now, wish there was a way to preserve the smells. :)


God bless
pickles
 
tourist

tourist

Senior Member
#143
Mar 13, 2014
41,313
16,301
113
69
Tennessee
#143
pickles said:
Lets see, finshed boxing up the 85 pints of grape jelly from our grapes this year, the warm weather brought a bumper crop.
Just finished making 24 pints of mixed fruit jelly, sampled some, it is really yummy this year.
Finally labled the 48 pints of crabapple butter and 72 pints of crab apple jelly.

Hope to finish the strawberry rhubarb, blackberry and rassberry jams this next week.
Then finally make the syrups from the rassberries, huckleberries and strawberries I froze.

My only problem now is where to store them, as Im running out of space, Ill not complain though, for all is trully a joy to be blessed with so much fruit this year.
This year's gift bags will be full I think. :)

And boy does the house smell good right now, wish there was a way to preserve the smells. :)


God bless
pickles
Click to expand...
You made all of this stuff? That is really incredible. Seems like you made a lifetime supply of various jams and jellies.
 
JesusLives

JesusLives

Senior Member
#145
Oct 11, 2013
14,551
2,171
113
#145
psychomom said:
JL....stupid question #3,000,912...

do you make gravy with pot roast? if so...how?
Click to expand...
I don't normally make gravy, but what I would do is sauté some chopped onions and mushrooms and put a little butter and then add some flour maybe 2 - 3 tablespoons and whisk the beef juice that was off your roast or beef broth if you want it to be creamed of course add some half and half you must be whisking the whole time or you will have lumps salt and pepper to taste. Only add enough liquid to the thickness of gravy you want. I don't measure I just throw it in until it works..... Creative concocting Blond style.
 
JesusLives

JesusLives

Senior Member
#146
Oct 11, 2013
14,551
2,171
113
#146
JesusLives said:
Blond Recipe for Pot Roast

Which is in the oven as I type....Guess what's for dinner tonight?

You get yourself one BIG HONKIN HUNK OF BEEF you decide the poundage.
Get a Big Pan with Lid/Cover
Sear the Big Hunk of Beef on all sides in hot oil.
Place in roasting pan put minced garlic, seasonings I used a basil, oregano Italian kind of blend with grill master salt mix. Pour a can of beef broth on meat cover and roast at 300 degrees for an hour, baste with beef broth put back in oven for 30 mins.
Peel potatoes, bag of baby carrots, cut up some celery, cut up in wedges 1 or 2 onions
Pull out the roast and add vegetables around the meat and return to oven at 325 degrees for 1-1/2 hours. Enjoy your meal.

Have about 30 minutes to go on our roast for this Tuesday evening and am about ready to gnaw on my arm as the aroma is driving crazy as in it is smelling pretty yummy at this point and I am hungry.....That's how you make a Blond roast...figure out your own measurements as that is what I do I never measure anything except when baking as that is a science.
Click to expand...
 
tourist

tourist

Senior Member
#149
Mar 13, 2014
41,313
16,301
113
69
Tennessee
#149
JesusLives said:
Click to expand...
Rinse the maggots off the armadillo and cut into bite-size chunks. Add potatoes, carrots and onions. At least a half-jar of minced garlic will be needed if the road kill is over a day old to kill the gamey taste. Roast in a covered pan at 400 degrees for several hours or until all of the bacteria is destroyed.
 
P

psychomom

Guest
#150
#150
tourist said:
Rinse the maggots off the armadillo and cut into bite-size chunks. Add potatoes, carrots and onions. At least a half-jar of minced garlic will be needed if the road kill is over a day old to kill the gamey taste. Roast in a covered pan at 400 degrees for several hours or until all of the bacteria is destroyed.
Click to expand...
that's a recipe i just...i can't...oh, dear.

thank God for fresh food...and refrigeration!

 
JesusLives

JesusLives

Senior Member
#151
Oct 11, 2013
14,551
2,171
113
#151
Blain said:
hmm well im fresh out of cents not even a penny to my name but i filthy rich in hugs so I will loan you 20 hugs and you can pay me back later......I think I win;b
Click to expand...
You win....hugs returned.....with an extra squeeze...
 
JesusLives

JesusLives

Senior Member
#152
Oct 11, 2013
14,551
2,171
113
#152
pickles said:
Lets see, finshed boxing up the 85 pints of grape jelly from our grapes this year, the warm weather brought a bumper crop.
Just finished making 24 pints of mixed fruit jelly, sampled some, it is really yummy this year.
Finally labled the 48 pints of crabapple butter and 72 pints of crab apple jelly.

Hope to finish the strawberry rhubarb, blackberry and rassberry jams this next week.
Then finally make the syrups from the rassberries, huckleberries and strawberries I froze.

My only problem now is where to store them, as Im running out of space, Ill not complain though, for all is trully a joy to be blessed with so much fruit this year.
This year's gift bags will be full I think. :)

And boy does the house smell good right now, wish there was a way to preserve the smells. :)


God bless
pickles
Click to expand...
You can't sleep either? You are up early or really late..... I was wondering if you are Amish.....With all the jelly, jam making and canning..... You work circles around me in the kitchen.... I am a fix it and eat it in 1/2 hour or less kind of gal....except for the holidays.... then I can put some time into it....lol
 
pickles

pickles

Senior Member
#153
Apr 20, 2009
14,479
182
63
#153
tourist said:
You made all of this stuff? That is really incredible. Seems like you made a lifetime supply of various jams and jellies.
Click to expand...
Actually this is about normal, as many are given as gifts for christmas, we will be lucky to have enough to last my own family till next years canning season begins again, along with the jams I also put up about a 100 quarts of pickles, thus my site name.
Every year I tell myself its time to cut back, but I love making the jams, pickles and syrups so much, I stll haave to bottle up the vinigar I made as well, and home made vinigar is so easy and very healthy for you.
It can be alot of work, but the results are so yummy, and somehow, its a way to give a bit of home to those we love.
So it is all worth it, as my fondest memories are of my grandmother and and mom makeing jams as well, the house filled with all the wonderful smells, and the taste? Just felt like love. :)
Im teaching my children to carry on the tradition, and who knows, it may just be the way we will have to preserve food again one day soon.
I just think its important to remember how to do these things. :)

God bless
pickles
 
pickles

pickles

Senior Member
#154
Apr 20, 2009
14,479
182
63
#154
JesusLives said:
Made some really good banana bread with walnuts and it is so yummy......melted butter and warm......have not had or made it in a while....

10 tablespoons of butter plus 1 teaspoon - Yeah that's right unsalted BUTTER, everything is better with BUTTER.
2 Ripe mashed up bananas - Really ripe almost black skins....really black spotted skins.
1/2 cup Sour Cream - This helps make the bread really moist.....yum.
2 Large eggs
1 1/2 teaspoons Vanilla - Ah the flavor enhancer.
2 Cups cake flour or regular flour sifted - Always sift the flour gives it a very nice texture cake like.
3/4 Cup plus 2 Tablespoons of Sugar - Sweet is a very good thing.
1 teaspoon Baking soda - Got to get a rise outta the bread.
3/4 teaspoon Baking powder - Rise and shine on the bread.
1/2 teaspoon Salt - Have you ever made anything and forgot the salt....Yuck....Remember the salt.
1 Cup Chopped up Walnuts (or Pecans) - Use any nut of your choosing leave the human nuts out though.

Preheat oven to 350 degrees

Cream sugar and butter, add beaten eggs mix well, add vanilla, sour cream, bananas and mix well, set aside.
In sifter put flour, baking soda, baking powder, salt. Sift into wet ingredients a little at a time and mix well until all dry ingredients are added. Add chopped nuts mix well pour into greased bread pan.

Bake at 350 for 1 hour then insert knife if knife comes out clean it is done. Cool remove from pan and enjoy.

So tell this Blond What's Cooking in your life?


So Blond inquiring minds would like to know WHAT'S COOKING? It could be food or fun..... Thread derails are welcome I am all for good food items and if you'd like to share your recipes or if you would like to share some fun...please post here.

No correction police please..... fun and food only..... any laughs or things that can make one do so welcome. Hot or not it is up to you.
Click to expand...
Sounds just like the banana bread I make, less the nuts, food allergy reasons in my family
I just want to share a little addition to ts recipe I tried and found gave a wonderful kick and flavor to this banana bread recipe. :)
If you have a coffee grinder, and can get some dried bananas.
Into the grinder put about a teaspoon of coffee and some dried bananas, ,(I like to use the equivalent of one dried banana) then repeat again, once all is ground up, add to the banana bread recipe, be careful to watch that the dried bananas dont get sticky in the grinder, just loosen and grind it again if they do. :)
It gives the banana bread an amazing kick and little bursts of banana flavor that will delight you and those who love banana bread.
Also, try substituting vanilla yogurt for the sour cream sometimes, it also adds a different flaver that is yummy.

Now I want banana bread, too late tonight to cook, maby tomorrow. :) Yum!!!!

God bless
pickles
 
Last edited:
JesusLives

JesusLives

Senior Member
#155
Oct 11, 2013
14,551
2,171
113
#155
pickles said:
Actually this is about normal, as many are given as gifts for christmas, we will be lucky to have enough to last my own family till next years canning season begins again, along with the jams I also put up about a 100 quarts of pickles, thus my site name.
Every year I tell myself its time to cut back, but I love making the jams, pickles and syrups so much, I stll haave to bottle up the vinigar I made as well, and home made vinigar is so easy and very healthy for you.
It can be alot of work, but the results are so yummy, and somehow, its a way to give a bit of home to those we love.
So it is all worth it, as my fondest memories are of my grandmother and and mom makeing jams as well, the house filled with all the wonderful smells, and the taste? Just felt like love. :)
Im teaching my children to carry on the tradition, and who knows, it may just be the way we will have to preserve food again one day soon.
I just think its important to remember how to do these things. :)

God bless
pickles
Click to expand...
My married life in Kentucky....seems like a bizzillion years ago now.... we had a concord grape vine in the back yard that produced very yummy grapes and I would cut it back to near nothing and the following year it would be just loaded with grapes again.....they sure were good..... I have never made grape jelly or any jelly that I can remember. I have canned tomatoes though.....back all those years ago not recently at all. Back then I actually made some homemade bread too kneading and all...
 
pickles

pickles

Senior Member
#156
Apr 20, 2009
14,479
182
63
#156
JesusLives said:
You can't sleep either? You are up early or really late..... I was wondering if you are Amish.....With all the jelly, jam making and canning..... You work circles around me in the kitchen.... I am a fix it and eat it in 1/2 hour or less kind of gal....except for the holidays.... then I can put some time into it....lol
Click to expand...
Im a night owl for sure, but also this is when the house is quiet and the kitchen traffic is down, during the day with all the fridge and cubbard grazers it is difficult to do anything, so night is the best for getting things done.
No not amish, my daughter and hubby had alot of diet restrictions, mostly to dyes and preservitives, so continued the home canning like my mom and grandmother did, they were from farm country, so all was normal for them. :)
The thing is, the home canned tastes so much better, people always want to know the secret to my spaggette sauce, there is no secret really, just home canned or fresh tomatoes makes the best sauce. :)

God bless
pickles
 
pickles

pickles

Senior Member
#157
Apr 20, 2009
14,479
182
63
#157
I havnt made home made bread yet, some buisquits but thats about it.
I do have an amazing recipe for bread that was given to me by a lovely lady who I baby sat for many years ago, she used molasses in the recipe, keep saying I have to make it soon, as I loved her bread.
She used to make me a loaf to eat every time I baysat, she was a sweet heart for this, I still remeber how wonderful that bread was, even though it was 40 years ago.
I always thought that was how bread in heaven would taste, so sweet and it melted in your mouth. :)
Oh boy, now Im hungry for that bread again too, I have got to take the tme and make some, maby before I make the strawberry rhubarb jam, just so I can eat it in that peace of heaven. :)

I like to eat what I make right away as well, thats why I cannot make rice crispy treats, as not matter how much I make, its always gone before morning, and then I have to face my hubby and family who just glare at me for eating it all.
My biggest weakness, rice crispy treats, sigh. :)

God bless
pickles

JesusLives said:
My married life in Kentucky....seems like a bizzillion years ago now.... we had a concord grape vine in the back yard that produced very yummy grapes and I would cut it back to near nothing and the following year it would be just loaded with grapes again.....they sure were good..... I have never made grape jelly or any jelly that I can remember. I have canned tomatoes though.....back all those years ago not recently at all. Back then I actually made some homemade bread too kneading and all...
Click to expand...
 
pickles

pickles

Senior Member
#158
Apr 20, 2009
14,479
182
63
#158
JesusLives said:
My married life in Kentucky....seems like a bizzillion years ago now.... we had a concord grape vine in the back yard that produced very yummy grapes and I would cut it back to near nothing and the following year it would be just loaded with grapes again.....they sure were good..... I have never made grape jelly or any jelly that I can remember. I have canned tomatoes though.....back all those years ago not recently at all. Back then I actually made some homemade bread too kneading and all...
Click to expand...
Maby you can help me. :)
My son was stationed in the south when he was in the army, and while there fell in love with bisquits and gravy.
I have made t for him several times, and he says it is really good, but there is still something missing.(in the gravy)
Do you have a recipe I can try, as up here in the northwest, buisquits and country gravy are just not as popular.
Thanyou for any help in this. :)

God bless
pickles
 
JesusLives

JesusLives

Senior Member
#159
Oct 11, 2013
14,551
2,171
113
#159
pickles said:
I havnt made home made bread yet, some buisquits but thats about it.
I do have an amazing recipe for bread that was given to me by a lovely lady who I baby sat for many years ago, she used molasses in the recipe, keep saying I have to make it soon, as I loved her bread.
She used to make me a loaf to eat every time I baysat, she was a sweet heart for this, I still remeber how wonderful that bread was, even though it was 40 years ago.
I always thought that was how bread in heaven would taste, so sweet and it melted in your mouth. :)
Oh boy, now Im hungry for that bread again too, I have got to take the tme and make some, maby before I make the strawberry rhubarb jam, just so I can eat it in that peace of heaven. :)

I like to eat what I make right away as well, thats why I cannot make rice crispy treats, as not matter how much I make, its always gone before morning, and then I have to face my hubby and family who just glare at me for eating it all.
My biggest weakness, rice crispy treats, sigh. :)

God bless
pickles
Click to expand...
I used to love to make them at Christmas time with food color red and green form them into wreaths put red hots on the green ones with a little ribbon bow and those silver balls on the red ones....Really had to work fast forming the wreaths as it can become a really sticky mess.....But so pretty and fun for the holidays.....I don't recommend eating the ribbons and now I would probably break a tooth on the silver balls....fun memories though.......
 
JesusLives

JesusLives

Senior Member
#160
Oct 11, 2013
14,551
2,171
113
#160
pickles said:
Maby you can help me. :)
My son was stationed in the south when he was in the army, and while there fell in love with bisquits and gravy.
I have made t for him several times, and he says it is really good, but there is still something missing.(in the gravy)
Do you have a recipe I can try, as up here in the northwest, buisquits and country gravy are just not as popular.
Thanyou for any help in this. :)

God bless
pickles
Click to expand...
One secret that won't be anymore after I post it here...lol is that I put a little liquid smoke in the gravy gives it a nice flavor also I will put one or two packets of soy sauce instead of using salt gives the gravy a nice brown color.... add a little sage to it and I love to also put in some cayenne pepper to spice it up if you are not using hot sausage... I personally don't eat pork and mine is a vegetarian version still really good though... I do eat meat just not unclean meats my own personal preference.
 
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