Cinnamon buns, are always my fall back favorite, I’ve made several different kinds.. yeast ones and now this recipe doesn’t have any yeast. There was a place called Herberts’ Cafe in New Wesminister. He made some really great cinnamon buns. I could never really replicate them.. they were a bit of a cross of baking powder sweet biscuits to a sweet bread. INGREDIENTS Yield: 8 …
Watermelon salad with lime vinaigrette saw this recipe sounds delicious for a summer BBQ. Vinaigrette: 2 limes halved and zest of 1/2 a lime 1 garlic clove minced (optional) 2 tsp cilantro, chopped 2 tsp mint, chopped 1/2 tsp sugar 1/4 cup of olive or avocado oil Fruits for the Salad 4 cups of seedless watermelon, cubed 2 cups of seedless grapes all colors 1.5 …
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.
Easter brunch recipes with french toast, pancakes lots of fruit like blueberries, raspberries, blackberries. Served with Whipped cream and Canadian maple syrup. This belgian waffle recipe ingredients: (I’ve always called them affles, just because my mom would always over cook them, never really enjoyed them) 2 eggs 2 cups all purpose flour 1 ½ cups milk ½ cup vegetable oil 3 T sugar 4 tsp …
It’s Holiday Baking Time! Again, you may have not already started, I’m doing mine on Friday. Much smaller amount, I do miss the days of making and selling pies. What are you making for your holiday baking? As usual, I give packets of homemade baking – people always seem to love getting those. It’s the thought of making something for someone, which means more thought goes …
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