March 5, 2014
Ready to Serve Apricot Pie
Florence
Course Dessert
Cuisine American
- 1 T lemon juice
- 4 C apricots sliced
- 3/4 C light brown sugar packed
- 1/4 C sugar
- 2 T quick cooking tapioca
- 1/2 t salt
- Freezer pie crust for 2 crusts
- 2 T butter or margarine
- Heavy duty aluminum foil
Place the apricots in a large mixing bowl, add the lemon juice and toss lightly. In a separate bowl combine the brown sugar, regular sugar, tapioca and salt, add apricots and toss lightly being sure to cover the apricots with the mixture. Let stand 15 to 20 minutes.
Line a 9 inch pie plate with the aluminum foil extending the foil 6 in beyond the plate. Fill the foil with the pie filling. Fold the foil over the top of the filling. Freeze until firm several hours or overnight. Remove from freezer. Wrap in another layer of aluminum foil. Freeze for up to 6 months.
To bake remove both the pie crust and the filling from the freezer. Allow the pie crust to come to room temperature. Roll out one crust on a flour surface to make an 11 in circle. Place in the pie plate. Fill crust with the filling. Dot the top of the filling with butter. Roll out the second crust to a 10 in circle. Place on top of pie and crimp the edges together. Cut off any excess crust. Cut slits in the top to vent the steam.
Preheat oven to 425 degrees. Bake the pie 45 to 50 minutes or until crust is a golden brown.
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March 4, 2014
A Little Peachy Freezer Jam
Florence
Course Breakfast
Cuisine American
- 3 lbs peaches
- 2 Tablespoons ginger
- 5 Cups sugar
- 2 packages 1 3/4 oz powdered pectin
- 1 Cups cold water
- 4 1 pint freezer containers with lids
Remove the pits from the peaches and peel.
Cut peaches up very fine to make approximately 4 Cups.
Put peaches in a large mixing bowl.
Add ginger and stir together completely.
Slowly add the sugar and mix until well combined.
Place the cold water in a small saucepan and place over medium heat and add pectin and bring to boil while stirring continuously.
When water comes to a rapid boil cook 1 minute, then remove from heat and pour over mixture.
Stir until all is combined and continue to stir for approximately 4 minutes.
Pour mixture into the 1 pint freezer containers and cover with lids.
Leave standing at room temperature for 1 full day (24 hours).
Freeze for up to 6 months.
When ready to use remove from freezer and allow coming to room temperature about 1 to 2 hours.
Freezer jam will stay good in the refrigerator for up to 3 weeks.
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February 28, 2014
Yummy Hot Tomato Juice
Florence
Course Non-Alcoholic Drinks
Cuisine American
- 1 can 64 oz tomato juice
- 1/2 C butter or margarine
- 1/2 t Worcestershire sauce
Pour the tomato juice into a large pan.
Add the butter and Worcestershire sauce.
Over high heat bring to a rapid boil.
Remove from heat and cool completely.
Place in freezer containers and freeze for up to 3 months.
To reheat, remove soup from freezer container by running under some warm water.
Cover the bottom only of a large saucepan with water.
Place soup in the pan.
Heat on medium until boiling, stirring occasionally.
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February 27, 2014
All in One Breakfast Rollups
Florence
Course Breakfast
Cuisine American
- 1 T olive oil
- 1 Ham steak cut into bite size pieces
- 2 C frozen southern style hash browns thawed
- 8 eggs
- 1/2 C salsa
- 1 pkg 6 in size tortillas
- 1 C shredded Mexican style cheese
- Wax paper
- Freezer bags
Place the olive oil in a large skillet over medium high heat.
When hot add the ham and hash browns.
Cook until they are both beginning to brown.
Place the salsa in a large mixing bowl.
Add the eggs and stir until mixed together.
Pour the salsa mixture in with the ham mixture.
Leave heat on medium high and cook until the eggs have set.
Place a tortilla flat.
Place about 4 T of the ham mixture down the center of the tortilla.
Roll the tortilla up completely.
Continue until all the tortillas are used.
Wrap each roll-up in wax paper.
Place in a freezer bag and freeze for up to 2 months.
When ready to eat remove from the freezer and unwrap.
Place each roll-up on a microwave safe plate and cover with paper towel.
Microwave 2 minutes on high or until the burrito is as heated as you like.
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February 26, 2014
Pancakes On The Go
Florence
Course Breakfast
Cuisine American
- 2 1/2 C milk
- 2 eggs
- 1/3 C canola oil
- 1 T of vanilla
- 1/4 t salt
- 1/2 C sugar
- 1/2 C Wheat flour
- 4 t baking powder
- Enough flour to thicken batter to your liking.
Place the wet ingredients in large mixing bowl and mix well. Add the salt and sugar and beat until smooth. Add flour and baking powder and beat again until smooth. Add enough all purpose flour to thicken to your liking.
Heat a pan or griddle over medium heat,
Griddle is hot enough when a drop of water dances on the griddle.
Pour about 1/2 C batter onto hot griddle.
Cook until pancake begins to bubble and edges begin to dry.
Flip and cook about 2 minutes or until both sides are lightly brown.
Continue cooking until all the batter is used.
Cool pancakes completely.
Place a piece of wax paper on a flat surface.
Place a pancake onto the wax paper.
Place another piece of wax paper on top of the pancake.
Then another pancake and continue until all the pancakes are used alternating with wax paper and pancakes.
Place into a freezer bag and freeze up to 6 months.
To reheat, just drop into the toaster.
Toast 2 cycles if necessary.
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February 24, 2014
Strawberry Surprise Freezer Jam
Florence
Course Breakfast
Cuisine American
- 1 pint boxes of fresh strawberries washed, drained and hulls removed
- 2 1/2 Cups of fresh pineapple peeled and finely chopped
- 7 Cups sugar
- 2 packages 1 3/4 oz powdered pectin
- 1 Cups cold water
- 4 pint freezer containers with lids
Place strawberries in a large mixing bowl.
Use a potato masher to crush the strawberries.
Measure out 2 1/2 Cups strawberries and place in a separate bowl and add pineapple to strawberries.
Add in sugar slowly and combined completely.
Place the cold water in a saucepan over medium heat and add pectic and bring to boil for 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks.
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