9 Holiday Baking Substitutions 

9 Holiday Baking Substitutions 

9 Holiday Baking Substitutions The following ingredients promise to be in short supply this season for various reasons, from climate change to labor shortages. Written by Kaz Weida is a senior writer at The Penny Hoarder. Fortunately, plenty of inexpensive substitutes work well in baked goods. Note: In the substitution tables below, a 1-to-1 ratio means you can keep the measurements in the recipe exactly the …

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A special for friends

A Friend special offer

A special for friends and past customers, offering pies as a fundraiser some of you might know of an organization that has a kitchen that I can partner with. I was talking with a friend about how I still get calls for pies or orders and unfortunately I’ve had to say sorry, not able to. She suggested that sometimes we just have to do things …

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Are you making jam?

are you making jam?

Are you making jam? It’s that time of year when we are harvesting our fruits from our gardens. Maybe even our friends gardens. This is how I made fig jam.

On Sunday of the long weekend, I decided to head to my church (which is canning and baking) Most of my friends go to church and worship with their community.

This is how I make my famous fig & port jam…

Step 1: The recipe calls for 1.5 lbs of figs, 2 lemons (juiced) 1 cup of water and 3.5 cups of sugar.

If you don’t like a lot of sugar I use Sure Jell Fruit Pectin in the pink box, you can cut back the sugar. If you use the yellow box you add more sugar.

You take 1/4 cup of sugar and mix it with the pectin, if you would like you can add 1/2 tsp of butter to prevent the foam from building up when you are boiling it. (I didn’t bother)

Step 2:  Bring to a rolling boil, stir constantly – you have added the fruit, water, lemon juice, sugar and pectin. Skim off the foam with a metal slotted spoon.

Step 3:  You’ll notice it is getting thick, pull of the stove.. after the jam has cooled a bit, I throw everything into a blender along with about 1 cup of port. (which is a dessert wine) per batch. As the jars age you will taste the Port.. (we just sampled some today Wednesday, its very nice)

Pour into hot clean jars.. you can put them in the dishwasher ahead of time, or boil water and put the jars in for 5 minutes.

Once the jars are filled, then put the jars of jam into the canner, and boil for about 5- 10 minutes. You will hear the jars popping, even after they are out of the canner. You know then, they are sealed.

I made 2 batches which equaled to 22 jars, 6 pint jars and 18 mini jars. Now you have started on your Christmas gifts.

Check out my other recipes, for pies and such.  The videos are under Sedona Pies channel if you want to check out the other videos.

Are you making jam? Ready? Let me know how it goes.



What is the Verde Valley CSA?

What is the Verde Valley CSA?

What is the Verde Valley CSA?  It’s a group of Verde Valley farmers who provide freshly picked, locally grown produce for their community and customers. Sandy Boyce was the Director at the Farmer to Chef conference last Monday..like I said,  glad that I went, met some really cool people. Sandy got into this project to bring the farmers to the consumers. It’s like a return …

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The Tradition of Pie in 1500’s

The Tradition of Pie in 1500's

The Tradition of Pie in 1500’s which meant Fruit pies (pasties) where were first made in the English tradition credits making the first cherry pie to Queen Elizabeth I. Fruitcakes have been holiday and wedding cakes which have a very heavy fruit content. The name “fruitcake” can be traced back only as far as the Middle Ages. It is formed from a combination of the …

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Slow Money Farm Fest

Slow money farm fest

Slow Money Farm Fest, is happening on August 28th, in Petaluma, CA. Learn and engage about exciting sustainable food and ag businesses in Northern California. The casual setting of a working farm is a hands-on illustration of what it means to bring money back down to Earth. It’s been one of my favorite events to attend.. it’s been fun and interesting to find out what’s new, …

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