Category Archives: How-To

How-to Make Rolled Sugar Cookies:

How-to  Make Rolled Sugar Cookies

Ready for serving and eating.

St. Patrick’s Cookie Celebration Ready for eating.

Frosted sugar cookies are popular at holiday time.  You see red hearts for St. Valentine’s Day, Christmas trees and candy canes at Christmas, chicks and bunnies for Easter, and green shamrocks for St. Patrick’s Cookie Celebration. The Sugar Cookie Recipe enclosed is from Betty Crocker’s Cooky Book, 1971. Here is a short How-To in photos for St. Patrick’s Shamrock Cookie Celebration, Rolled Sugar Cookies. 

 How-To for Rolled Sugar Cookies

Rolling out the sugar cookie dough

Rolling out the sugar cookie dough

Rolling the sugar cookie dough on a cloth prevent it from sticking as it would on a bread board.

Cutting the shamrocks.

Cutting the Shamrocks.

Keeping the cookie cutter in a bowl of sugar keeps it from collecting cookie dough.  This technique for making  shaped sugar cookies is the same for other rolled cookies.  Use this as a guide for those valentine hearts, candy cane or Easter bunnies.

A perfectly cut shamrock for coloring.

A perfectly cut shamrock, ready for baking.

Bake the rolled sugar cookie at 375°F for 7 to 8 minutes.

Using Easy Creamy Icing

Using Easy Creamy Icing

This is an easy confectioners’ sugar icing with green food coloring and flavored with vanilla.  Consider using red food coloring and cinnamon oil for valentines, or peppermint for red and white candy canes.

Ready for serving and eating.

Ready for serving and eating.

The recipe for Sugar Cookies, also called Mary’s Sugar Cookie Recipe and the Easy Creamy Icing is at link  http://wp.me/p38mXe-79.

 

Julia Ann, cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

 Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com andcookbookinaabox.com  All rights reserved.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce: How-To

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Pears are a favorite fruit at our home.  We like the Red Anjou Pear used in salads or fresh slices, though rarely cook with them.  Cinnamon spiced apple sauce is a favorite too, so decided why not make Spicy Red Anjou Pear Sauce.  I have several old cookbooks, 1940s, and 50s, they did not have recipes for pear sauce.  There was pear jam, preserves,  jelly or pears mixed with other fruits for chutneys.  So, I made the pear sauce as I do  spicy apple sauce.

 How-to  for making Spicy Red Anjou Pear Sauce

Red Anjou Pears

Red Anjou Pears

The Anjou pears are sweet and juicy as well nutritious. One fresh medium size pear has 100 calories. They are fat-free, cholesterol-free and sodium-free and provides soluble fiber.  Pears are an excellent source of vitamin C and potassium.

These pears were from the local grocery, I don’t know where they are grown locally.   Wash them good to get any pesticides off the peel even before peeling them.

Peeled Anjou Pears

Peeled Anjou Pears

After peeling each, I put  them in a pan of water with a tablespoon of lemon juice to prevent the pears browning.  I find it easiest to use the vegetable peeler.  When all peeled, cut into 1/2-inch pieces before cooking.

While placing them in the sauce pan, water and seasons, a picture was forgotten.  I added enough water to cover and added another tablespoon of lemon juice to the water, again to prevent the browning, also adds a little extra flavor.  Recently made another 2 pints of the Spicy Red Anjou Pear Sauce and added about 2 tablespoons of orange juice when cooking.

After the pears were boiling for about 5 minutes, I added the ground cinnamon, nutmeg and allspice.  They were on the hard side, needed to ripen a little more, so I simmered them about 30 minutes or more until tender and softened.  Cooking will vary to the ripeness and your preference.

Cooking Spicy Red Anjou Pears

Cooking Spicy Red Anjou Pears

When they were cooked tender, I added a teaspoon of vanilla.  They were cooked more than in the above photo.  While still hot, put 1/2 to 1 cup pears in the blender to puree.  I pureed them more than I had preferred for this first time.  Having some lumps of pear in the sauce is more to my liking.  Again that is your preference.

Spicy Red Anjou Pear Sauce
 
Prep time
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A cinnamon, nutmeg, allspice flavored sauce made from Red Anjou Pears. A tasty side dish to have with pork, chicken or vegetarian as salad or dessert. Serve with cottage cheese.
Author:
Recipe type: Dessert, Salad
Cuisine: American
Serves: 5 cups
Ingredients
  • 4 Red Anjou pears
  • 2 tablespoons lemon juice
  • 1½ cups water to cover pears again more or less to your preference
  • ⅓ cup white sugar
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon grated fresh nutmeg or ground nutmeg
  • ½ teaspoon vanilla
Instructions
  1. Wash and peel pears.
  2. Core and cut into ½ inch pieces into a pan of water with 1 tablespoon lemon juice.
  3. Drain the pears and put into 4 quart sauce pan.
  4. Add water to cover pears, add 1 tablespoon of lemon juice.
  5. Add the sugars and salt.
  6. Cook to boiling for 5 minutes.
  7. Add the cinnamon, allspice and nutmeg.
  8. Cook for 30 minutes, longer if preferred for a softer pear.
  9. Remove from heat; add the vanilla.
  10. Puree in small batches ½ cup to 1 cup of to the thickness preferred.
  11. Pour into bowl to store or pour into clean sterile pint jars.
  12. Refrigerate until use.
Notes
Orange juice can be used in place of the lemon juice when cooking the pears...... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

2 Pints of Spicy Red Anjou Pear Sauce

2 Pints of Spicy Red Anjou Pear Sauce

The 4 pears actually made about 2 1/2 pints or 5 cups of sauce.  The sauce had to be sampled to see if it was sweet, spicy, good and edible.   It was!   The jars were refrigerated until used. The sauce did not last long, it was more pears and another batch of Spicy Red Anjou Pear Sauce.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Consider these dishes for the menu:

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
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Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

 


Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Making Refrigerator Cookies.

Oatmeal Coconut Crispies

The Oatmeal Coconut Crispies are a refrigerator cookie.  The dough is softer;  it is formed into “logs” about 2 inches in diameter, wrapped  in wax paper and refrigerated for several hours or overnight.  When ready to bake,  the log dough is cut into 1/4 inch slices and baked. Refrigerator cookies have a rich flavor, lightly browned, uniform thin slices and a crisp, crunchy texture. This recipe is  from the original Betty Crocker’s Cooky Book, 1963

How-To Make Refrigerator Cookies

Wrapping Cookie Dough Logs

Wrapping Cookie Dough Logs

Slicing Cookie Dough

Slicing Cookie Dough Log in 1/4 Slices

Oatmeal Coconut Crispies ready to bake

Oatmeal Coconut Crispies ready to bake

The Oatmeal Coconut Crispies are good cookies to freeze for later.  Baked cookies can be stored frozen for 9-12  months.  Having baked cookies  on hand in the freezer is handy to have available whenever there is a request to furnish cookies for a special event, tea, drop-in visitors or spoil your co-workers.  I have never kept a bag of cookies that long!

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

The Valentine Sweet Sugar Cookies  and the Shamrock Cookies were rolled cookies.  After mixing the dough, it was refrigerated for a few hours, then rolled at room temperature and cut out with cookie cutter, baked and iced.  Using a cookie cutter makes the same size and shape, depending how thick they are cut will vary the texture from soft to crisp.  They are baked until lightly browned and have a rich delicate flavor.

Valentine Sugar Cookies

Valentine Sugar Cookies

Shamrock Sugar Cookies

Shamrock Sugar Cookies

5.0 from 1 reviews
Oatmeal Coconut Crispies
 
Prep time
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A refrigerator crispy cookie with favorite flavors of oatmeal and coconut, a good cookie to serve and freeze for later.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 5 dozen
Ingredients
  • ½ cup unsalted butter
  • ½ cup shortening
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2½ cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup flaked coconut
Instructions
  1. Into large mixing bowl, cream butter, shortening and sugars.
  2. Add the eggs and vanilla, cream until fluffy.
  3. Into smaller bowl, measure the flour by dipping method.
  4. Add the soda and salt, whisk to blend.
  5. Stir into the shortening mixture.
  6. Blend in the oats and coconut. The dough will be soft.
  7. Divide the dough in half.
  8. Form the dough into logs with a 2 inch diameter.
  9. Wrap in wax paper, refrigerate overnight.
  10. Heat over to 400 F.
  11. Line baking sheets with parchment paper or light grease pans.
  12. Cut the log into ¼ inch slices.
  13. Bake 10 to 12 minutes until lightly browned.
  14. The cookies do spread, allow 2 inches between cookies.
Notes
This is adapted from Betty Crocker's Cooky Book, 1963............................ Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian INetta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

Cookies are such a handy snack.  The only trouble is it can be too handy to nibble on  all day.  “I just ate one …… at a time.”  Haven’t you heard that from your children, or yet, your own thoughts. 

Suggestions for more cookies:

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies                                  Olive Oil Coconut Sugar Cookies

 

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies                                                 Loaded Oatmeal Cookies

 

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies                                             Grand Canyon Hermit Cookies

Visit these sites: Simply Recipes,   Sally’s Baking Addiction,   Shugary Sweets

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.                                 ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Roast Beef Dinner

Roast Beef Dinner for Two

Roast Beef Dinner for Two

Roast Beef Dinner for Two

Having a Roast Beef Dinner is a big event at cookbookinabox’s  house.  Several reasons which many probably may identify . Health is our biggest reason, fat,  cholesterol is higher in red meats.  Expense, it is more expensive to have choice cuts on a regular basis.  Meatless meals is often our choice.  However, there are times when a nice Roast Beef Dinner brings good memories and is comfort food.  

Cast Iron Dutch Oven

Grandmother’s Cast Iron Dutch Oven

We have the cast iron dutch oven that was my husband’s grandmothers.  It had made a long trip through Texas when the family travel by horse and wagon in the early 1900’s. So it is always a treat and fun to use this kettle.  I also like to use this kettle for soups as well.

Beef Bottom Round Roast

Beef Bottom Round Roast

Since there are only 2 of us in the home, I bought a small beef bottom round roast under 2 pounds.  The recipe was adapted from Joy Of Cooking’s, Beef Pot Roast, cooked in a convection oven instead of the stove.

Preparing the beef roast for the oven

After baking the beef roast and removing to a plate to keep warm, I decanted the juices and fat into a fat separator.  I poured off the juices into a measuring cup, and poured about 4 tablespoons fat back into the dutch oven to make the roux for gravy.  I used the juices and added cream to make 2 cups for the liquid to the 4 tablespoons of fat and  4 tablespoons of flour.

Making the roux for gravy


Roast Beef Dinner
 
Prep time
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A special Sunday Dinner Roast Beef, tender, juicy to be enjoyed with mashed potatoes and gravy.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 2 pound beef bottom round roast
  • 2 tablespoons oil
  • ¼ cup flour
  • ½ cup onions, finely chopped
  • ½ cup carrots, finely sliced
  • 1½ cups beef stock or bouillon
  • 1 teaspoon seasoning blend
  • ½ teaspoon Sea Salt
  • ½ teaspoon Ground Black Pepper
  • GRAVY
  • 4 tablespoons fat
  • 4 tablespoons flour
  • 1½ cups meat juices
  • cream to make 2 cups liquid
Instructions
  1. Preheat oven to 325 F.
  2. Trim off fat, make cuts into the side of the meat to prevent curling
  3. Flour all sides of the roast.
  4. Heat the oil in the Dutch oven.
  5. Brown the roast on all sides.
  6. Add the onions, carrots, and broth to the roast.
  7. Cook about 5 minutes.
  8. Bake in the preheated oven 2 hours or until meat is tender, to 155 F to 165 F for medium well.
  9. Remove meat from pan to a dish; cover to keep warm
  10. GRAVY
  11. Strain off the vegetables.
  12. Decant the juices and fat into a fat separator.
  13. Pour off the juices, on top, to a measuring cup, add cream to make 2 cups liquid
  14. Pour 4 tablespoon fat and juices to the Dutch oven, stir to loosen the bits and pieces of the meat.
  15. With a whisk, add the flour, stirring until blended.
  16. Gradually add the 2 cups of the liquid, stirring with the whisk to smooth.
  17. Simmer the gravy up to 10 minutes to thicken.
  18. Taste and correct seasonings as needed.
  19. Add ½ teaspoon thyme.
  20. Serve over the meat and mashed potatoes.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Roast Beef Dinner for Two

Roast Beef Dinner for Two

The Roast Beef Dinner menu

Marinated Vegetable Salad
Mixer Whole Wheat Bread
Roast Beef and Beef Gravy
Mashed Russet Potatoes
Steamed Asparagus
American Persimmon Cake

 

Visit these links:      Simply Recipes – Roast Beef;            allrecipes – All American Roast Beef

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.  ©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.
            

Pumpkin Roll

Pumpkins and more pumpkins:  Holiday Treat

Pumpkin Roll

Pumpkin Roll ready for Halloween

Pumpkins for Halloween continue into pumpkin pies, breads, cakes, cookies and muffins for Thanksgiving and Christmas.  You don’t think of a pumpkin dessert for New Year’s Eve.

Nienaber'sFarm Market

At Nienaber’s Farm Market

The Pumpkin Roll recipe is a favorite of many community cookbooks or in the Sunday newspaper recipes.  I have used it for several years as it was given to me by a friend.   I finally read the label on Libby’s® Pumpkin l and there it was.  So I  give Libby’s credit for this easy and attractive dessert.  Of course over time, cooks have tweaked it to their taste of hand-me-down recipes.

Baked Pumpkin Roll Cake

Baked Pumpkin Roll Cake, a sponge cake texture

HOW-TO DO A PUMPKIN ROLL

The cake of the pumpkin roll is a sponge cake; it has a light, springy texture, like a sponge. The batter is baked into a thin layer in a jelly roll pan. Many sponge cakes use eggs as the leavening agent, this recipe has 3 eggs plus  baking powder and  baking soda.  Having ingredients at room temperature is important habit for baking.  If using separated eggs as in some sponge cakes, the egg whites whip to more volume at room temperature. 

It is important to  have the 15 1/2 x 10 1/2 x 1-inch baking pan greased and lined with parchment paper also greased and floured before using.  This enables the thin flat cake to come out of the pan for easy rolling. I use a damp cloth to turn the cake onto, roll up and cool in the refrigerator for one hour. Don’t get the cloth too damp as it will tear up the cake. Some recipes advise using flour or powdered sugar to  turn the cake on and let it cool at room temperature.  When removing the sponge cake from the oven, place the pan on a wire rack for 1 minute to cool and slightly pull away from the sides of the pan; run a knife around the edge.  Turn the cake onto the prepared cloth, peel the parchment paper off.

The short end of the  cake is rolled up in the cloth to set the shape as well as to let it cool.  I cool in the pumpkin roll in the refrigerator 1 hour, then  remove and unroll the cake to be filled. Spread the filling within 1/2 inch of the edges.  It will fill to the edge  as the cake is rolled up.  Carefully roll up the cake and filling, pulling the cloth from the cake.  Place the pumpkin roll  on a serving platter, seam side down.  Powder sugar can be sprinkled on top just before serving.  The sugar will dissolve into the cake if sprinkled too soon before serving.

I do not make 2 pumpkin rolls as a rule.  Since we had a Halloween Party to attend, I doubled the recipe and made the 2 rolls, putting them in a 9 x 13 cake pan for carrying.  They were a hit in the dessert line, just add a bit of whipped cream. One roll will make 10, 1/2 inch slices. 

2 Pumpkin Rolls Ready for the Halloween Party

2 Pumpkin Rolls Ready for the Halloween Party

Pumpkin Roll
 
Prep time
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Total time
 
A popular autumn dessert of moist Pumpkin Cake Roll filled with cream cheese and powder sugar filling.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10 servings
Ingredients
  • CAKE
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon lemon juice
  • FILLING
  • 6 ounces cream cheese
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • 1 cup sifted powdered sugar
Instructions
  1. Jelly roll pan 10 x 15, greased, lined with parchment paper, greased and floured.
  2. Preheat over to 375 F.
  3. Sift together all the dry ingredients, set aside.
  4. In large mixer bowl, combine eggs, sugar, pumpkin and lemon juice.
  5. Beat on high speed for 5 minutes.
  6. Gradually add dry ingredients into the egg/sugar mixture beating until smooth.
  7. Pour into the prepared pan.
  8. Bake 15 minutes at 375 F.
  9. After baking flip cake on damp cloth, roll up from short end, cool in refrigerator 1 hour.
  10. Combine cream cheese, vanilla, butter and powdered sugar.
  11. Mix until blended and smooth.
  12. Assemble Pumpkin Roll:
  13. Unroll the cake on the cloth.
  14. Spread filling on the cake leaving ½ inch from the edges.
  15. Reroll the cake, peeling away the cloth.
  16. Lift roll on serving plate with the seam side down.
  17. Sprinkle with powdered sugar just before serving sliced cake.
Notes
This recipe can be doubled to make 2 pumpkin rolls. 2½ cups batter will be needed to fill the 2 jelly-roll pans and 1¾ cups of filling for each roll.--------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet
Cookery® cookbookinabox® All rights reserved.
Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Enjoy these pumpkin desserts.

Pumpkin Bread – cookbookinabox

Pumpkin Bread

cookbookinabox – Pumpkin Bread                                                                                                             

Simply Recipes – Old Fashioned Pumpkin Pie

Sally’s Baking Additions – Whole Wheat Mini Pumpkin Muffins

 

 

 

 

 

 

 

 

 

Netta Belle's Choice cookbookinaboxJulia  Ann cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabo.  All rights reserved.

Coconut Oil Pie Dough

Joining the trend:  Baking with Coconut Oil

For years nutritionists have limited the use of the coconut because of the fat.  Now it is a considered a good fat and not the culprit any more. Although this information as been  available since 2004 or earlier, I am finally coming around to use the coconut oil in cooking.  So I started it with a Coconut Oil Pie Dough. My pie dough often leaves much to be desired, so why not kick up the challenge.

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie

Since my cookbooks are too old to discuss use of coconut oil, the internet provided a variety of recipes and information related to the benefits and use.  I looked on the internet for information for recipes, use and how to substitute shortening and vegetable oils. Coconut Oil Online was informative and helpful, even how to measure the oil and listing the healing benefits.

Here is a simple “how-to”

Pure Coconut OIl

Pure Coconut OIl

coconut oil in flour_499

I first measured and chilled the coconut oil  in the refrigerator as it is liquid at 76 degrees.  Too long in the refrigerator, it would become hard solid and brittle.  This was cooled about 30 minutes, enough to cut into cubes.

I measured the flour into the food processor, then added the cold coconut oil and the cold butter.

Cold butter added to the flour and coconut oil.

Cold butter added to the flour and coconut oil.                                                                                                                                            

Putting coconut oil pastry in pie plate.

Putting coconut oil pastry in pie plate.

The rolling out of the dough was a bit tricky.  Rolling it on floured wax paper was best, though it did get sticky as it warmed. The wax paper also made it easier to handle placing on the pie plate and adding the top crust.

Making of a peach pie….

Fresh peaches were in season at this time, I had 4 medium size peaches, or about 3 cups more or less, added 2 tablespoons of minute tapioca, 3/4 cup sugar and 1/4 teaspoon nutmeg. Sliced one tablespoon butter on the top before covering with the top crust.  Baked at 400 F, 45-50 minutes.

Fresh Peaches for pie

Making a peach pie.                                                                                                    

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie                                                  

Coconut Oil Pie Dough
 
Prep time
Cook time
Total time
 
A How-To to making Coconut Oil Pie Dough for a fresh peach pie.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 slices
Ingredients
  • Pie Dough
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ cup cold pure coconut oil
  • ½ cup cold unsalted butter
  • ¼ cup very cold water as needed
  • Peach Pie
  • 3 cups fresh peaches in ½ inch size.
  • ¾ cup sugar
  • 2 tablespoons instant tapioca
  • ¼ teaspoon nutmeg
  • 1 tablespoon butter
Instructions
  1. Use a food processor.
  2. Put the flour in the processor bowl.
  3. Add cubes of cold coconut oil and cold cubes of butter.
  4. Pulse off and on until dough is the size of peas.
  5. Put dough into a large bowl, add water a tablespoon at a time,
  6. While mixing dough until it can be gathered into a ball.
  7. Divide the dough in 2 pieces, flatten and wrap each in wax paper or plastic wrap.
  8. Refrigerate for 30 minutes.
  9. Roll out the dough on wax paper, lightly floured two inches larger than the 9 inch pie plate.
  10. Fit dough into the pie plate.
  11. Fill with the fresh peach mixture.
  12. Dot with butter.
  13. Roll out the second round of dough and place on top of the peaches.
  14. Trim edge off of excess pie dough, fold under to have 1 inch edge to crimp.
  15. Cut steam vents in the top crust. Bake.
  16. Cool before serving
Notes
Fruit pies often bubble out when baking. Put aluminum foil under the oven rack to catch any drippings. ...............................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

The fresh peach pie with Coconut Oil Pie Dough.

Yes, this was an OOPS!

First servings of the peach pie with Coconut Oil PIe Dough

First servings of the peach pie with Coconut Oil Pie Dough

The rest of the pie was refrigerated. 

Peach pie with flaky Coconut Oil Pie Dough

Peach pie with flaky Coconut Oil Pie Dough                                                                         

It did become solid and nice slices were cut.  The servings were put in the microwave about 15 seconds to warm.

Over all tasty, not considered food porn.  Oh, well. There are successes and failures.

Hope you give the recipe a try and  best wishes.

 

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices,
bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-20157 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Blueberry Bagels

Blueberry Bagels

Blueberry Bagels

Bagels!  Recipe for home made Blueberry Bagels

I remember when bagels were a rarity  in the Midwest.  A friend would bring them back from New Jersey when he went home  on school breaks. Well, it was w-a-y back in  1972.  Now that I am retired and really into cooking, I like to try recipes, even if they are available on the market.  Better yet, I like make food without the unpronounceable ingredients.

A brief how-to make bagels.

Ready for the first rise.

Ready for the first rise.

This dough happens to be yeast bread dough.  Bagels also are a yeast dough,  the recipe I have is a small amount of yeast dough that makes 12 bagels.

 Besides knowing what goes into your homemade bagels, you also can decide what goes in your bagels or what to put on top.  The above bagels have white raisins, same dough as for the blueberry bagels.

Bagels in a boiling water bath.

Bagels in a boiling water bath.

Boiling the bagels sets the crust before going into the oven.  The interior texture is dense and  crust chewy. The bagels are in the water 45 to 60 seconds.

Enjoy Blueberry Bagels with cream cheese and jam.

Blueberry Bagels

Blueberry Bagels

Now that you have tried the Blueberry Bagels, try them again for your flavor and flare, such as raisin bagels.

Fresh Raisin Bagels

Fresh Raisin Bagels

Blueberry Bagels
 
Prep time
Cook time
Total time
 
Home made bagels to enjoy toasted, with cream cheese and jam. Add blueberries or raisins, nuts and seeds. Decorate the top with nuts, seeds or plain for sandwiches. Your choice and ideas. A mixer friendly recipe
Author:
Recipe type: Bread
Cuisine: American
Serves: 12
Ingredients
  • DOUGH
  • 1½ cups of warm water (105-115F)
  • 1 tablespoon instant yeast
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 4-5 cups all-purpose flour
  • ⅓ to ½ cup frozen or fresh blueberries
  • 1 egg white thinned with 1 tablespoon water
  • sprinkling of corn meal.
  • WATER BATH
  • 3 quarts water
  • 1 tablespoon honey or brown sugar
  • ½ teaspoon salt
Instructions
  1. Add the warm water into a large bowl.
  2. Sprinkle the yeast on top and blend to dissolve for 5 -10 minutes. It will become bubbly.
  3. Add the honey, olive oil and 1 cup of flour mixed with salt.
  4. Stir at low speed, blend briefly to mix.
  5. Add remaining flour while mixer is going.
  6. Using the dough hook, knead at low speed for 10 minutes. Dough will be smooth and elastic.
  7. Roll into a large ball, put into well greased bowl and grease the ball of dough.
  8. Cover bowl with plastic wrap, let rise in a warm place 1 hour to double in size.
  9. Prepare water bath to boiling.
  10. Preheat over to 425 F.
  11. Prepare baking sheet with parchment paper, lightly sprayed with oil and sprinkled with corn meal.
  12. When dough has doubled in size, punch dough down.
  13. On a lightly floured board, roll into a long log, divide into 12 equal pieces to make a 2-inch balls.
  14. Flatten the dough piece, add 3-4 blueberries in the circle.
  15. Fold the dough over the blueberries and seal on underside.
  16. Punch a holes in the middle with your thumb, make hole about 1-2 inches big.
  17. Cover bagels and let rise 15 minutes until puffy.
  18. Drop into the seasoned boiling water. They rise to the top.
  19. Let simmer for 45-60 seconds each side.
  20. Lift out with skimmer.
  21. Set on the baking sheet.
  22. Brush with egg white and water.
  23. Bake 425 F, 10 minutes, or until lightly brown.
  24. Turn after 10 minutes and brown on the other side.
  25. Remove upon rack to cool.
Notes
These can be frozen. Adapted from King Arthur Flour Bagels....... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. ”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
..
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The object of homemade is not about the perfection in the appearance, instead, it is the challenge of trying and getting delicious outcomes to please family and friends. Practice perfects the appearance,  though one cannot control oozing hot blueberries or resist the tantalizing aroma?

Join me for a cup of hot ginger tea.

Ginger Tea

Cup of Ginger Tea

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience. Netta Belle's Choice cookbookinabox logo©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

 

 

How-To: Roasting Red Bell Peppers

Red Bell Pepper

Red Bell Pepper or Capsicum annuum

Ah, the stately red bell pepper!  8 years ago I discovered the art of roasting red bell peppers. Now they can usually be found in my freezer ready for use.  While they make a good side dish, baked and seasoned with  garlic, onion, oregano, balsamic vinegar and olive oil, roasted red bell peppers are good additions to many dishes along with garlic, onion, carrot and celery.  Since it has been roasted, it can be added to soups, salads, meat entrees, casseroles and vegetables later in cooking.  Oh yes, don’t forget putting it on pizzas.

Roasted Red Bell Peppers

Roasted Red Bell Peppers as a side dish

Sweet Bell Pepper History

These are not to be confused with chili peppers.  The sweet bell peppers come in multiple colors from green, red, yellow, orange, purple, brown and black.  The green and purple bell peppers are slightly bitter, None of the bell peppers are hot due to smaller amounts of capsaicin in them. All can be used to stuff and bake.  When cut in half or cutting the tops off, they do make great little cups to stuff.

South and Central Americas were first known to have cultivated the bell peppers about 9000 years ago.  Now they are raised throughout the world and used in many cuisines. In 2007, China was the largest producer commercially of the bell pepper.  Florida and California are the largest commercial producing states in the U.S.  New Mexico is the leader in the U.S. of commercially producing chili peppers.

Selection and Storage

Whether you buy your peppers in the grocery, open-air market or farmer’s market, select peppers which are firm, with green stems and heavy.  Choose those free of  blemishes, soft spots or dark areas.  Not all green bell peppers turn red and some peppers never start out green.  Just be sure the colors are deep and vivid and heavy for their size.

Storage of bell peppers will keep 7-10 days in the refrigerator’s vegetable compartment.  It is best not to cut the stem off prior to storage, although sometimes they are sold without the longer stem. To prevent moisture loss in the refrigerator storage, it is best to put a damp towel or towelling in the vegetable compartment to keep their moisture.  Bell peppers can be frozen without blanching, whole for stuffing or in pieces for adding to foods.

Healthy Benefits of  Sweet Bell Peppers

Sweet bell peppers are an excellent source of nutrients rich in an antioxidants and anti-inflammatory properties necessary to reduce the risk of chronic health disorders such as type 2 diabetes, cardiovascular disease and cancer.  The vivid bright colors of red, orange and yellow are carotenoids which are the precursor to vitamin A. Remember being told to eat your carrots to help your eyes, yes vitamin A.  Sweet bell peppers are excellent sources of  vitamin C, vitamin A and vitamin B 6.  They are also very good source of fiber, vitamin E, K B 2, B 3 and potassium; they are low in fat.

Try roasting your sweet bell peppers, red, orange, yellow or even purple.  They do add color to foods.  Doing so is worth the time and effort and are not packed in oil.  Besides that you get your vitamin A.  Enjoy!

See my recipes:    Red Bell Peppers Stuffed with Beans and Rice and                                           Summer Time Coleslaw.

Informational Resource:  The World’s Healthiest Foods, www.whfoods.org.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Raw Ginger Root

Raw Ginger Root

I use raw ginger root in many of my food preparations.  Not until someone asked how to use it, did I realize not everyone is familiar with the ginger root rhizome.  The tan dried root is in the produce area of the grocery, however not refrigerated.  Usually is has large knobby extensions  from the root.  I break off about the size of root as seen above. The Zingibehr officinale, better known as ginger root is a perennial plant from southeastern Asia. It will grow 3-4 feet high.  In humid moist climates plants are used in yard planting for the white and pink flowers as well as the foliage.¹

Benefits of Ginger Root

Ginger is an herbal remedy that settles the stomach, intestinal gas, nausea, motion sickness and morning sickness. There are many therapeutic properties in ginger give anti-inflammatory effects. Ginerols are the substances which provide relief to those with pain of osteoarthritis or rheumatoid arthritis. Do not use the dried root or powder if you have gallstones.¹

Uses of Ginger Root

When buying fresh ginger root, be sure the root is firm, smooth and free of mold.  Older roots will need to be peeled, easily done with paring knife or vegetable peeler.  If left unpeeled, a fresh ginger root will last 3 weeks in the refrigerator and 6 weeks in the freezer.

Ginger Root

Preparing fresh Ginger Root for cooking.

When using fresh ginger root I do not cut off any more than I will use.  Depending on the food I am cooking, it may be diced to minced, julienned or even grated. Adding the ginger at  the beginning of cooking will give a milder flavor while adding it later will have a more zesty to spicy flavor.

Ginger root can be grated and put in an ice cube tray with water or in a plastic bag to freeze. When ginger root is needed, just break off what you need.  Candied ginger is available in the grocery or candy stores.  It is also easily made at home and gives you  the ginger syrup.

Ginger Tea

Add 3-4 slices in a cup of boiling water. Or add the slices to a cup of oolong tea or lemon tea.

Ginger Tea

Cup of Ginger Tea

 Candied or Crystallized Ginger

I had frozen the ginger root before starting this recipe.  I would have preferred to have made this soon after buying the root.  I sliced in 1/4-1/8 crosswise slices, which yielded about 1/2 cup from my pieces.  I put them in a heavy saucepan and covered with plenty of water to bring to a boil.  I reduced the heat, letting the ginger root simmer about 30 minutes until tender.

After the boiling and simmering, I drained the water off.  I put 1 cup of sugar to 1 cup of water in heavy saucepan to dissolve the sugar over low heat.  The sugar which collects on the side of the pan can be wash down with a pastry brush dipped in warm water. Bring the sugar to a boil, add the ginger, reduce the heat to simmer and cook until the sugar syrup has almost boiled away.  I did not cover the saucepan and stirred occasionally.  The ginger and sugar foamed up while cooking but subsides when heat is turned off.  Remove the ginger root pieces and lay out on a cookie sheet covered with parchment paper to dry.  It make take overnight to dry completely before storing in air tight container.

The sugar water made a nice flavorful ginger syrup.  This can be stored in an air tight container and refrigerated and used to sweeten lemonade, teas or poured over ice cream.  I want to put some in cookies or in an apple pie. I read it is good with some alcoholic drinks. Lots of possibilities. Parboiling the ginger root first does take out some of the heat of the ginger to a milder taste.²

Ginger Pieces Drying

Drying Ginger Pieces

Crystallized Ginger Root

Dish of Candied Ginger Root

¹ The World’s Healthiest Foods “Ginger”. www.whfoods.org., June 16-22-2014. ² Adapted from Joy of Cooking.1975. p.881.   Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved. View Post

Steamed Salmon with Bok Choy

Salmon and Bok Choy, Microwave Steamed

Salmon and bok choy before microwave steaming.

Salmon and bok choy before microwave steaming.

How do you buy your salmon?  I really like it fresh, though sometimes for economy and time-saving, frozen from a ‘big box store’ is easiest.   I always look to see how and where the salmon grew up.  When possible, I will get a fresh large filet and cut into serving sizes and freeze remainder for later use. Most of my recipes for salmon are broiled or baked, sometimes sautéed.  The Microwave Steamed Salmon and Bok Choy is a one dish meal with no extra oil or fat added. When using frozen salmon filets, thaw in  refrigerator. To prepare, wash and remove scales from salmon, rinse and dry.

Washing and cleaning the scales off the salmon filet.

Washing and cleaning the scales off the salmon filet.

Diet wise, it is smart to eat salmon at least once a week.  The omega-3, high in protein, and vitamins D, B12 and 6 are all found in the salmon. Canned salmon has all the same nutrients plus calcium because the bones are included.  When first married, salmon patties were the last resort meal before the next pay-day.  I am sure some of you can relate.

There are so many vegetables available that I did not see when first married, soon to be 50 years ago.  Bok choy is one.  Bok choy, also known as Chinese cabbage.  It is good in stir-fry, addition to chicken soup or even chicken broth for a light soup.  It is a vegetable to be eaten raw in salads or in coleslaw  Bok choy is a zero calorie recommended vegetable.  It is rich in vitamins A, C and K  as well as potassium and calcium to name a few.

Thoroughly wash bok choy stalks and leaves to remove dirt and grit.  Cut the wide stalks in half lengthwise and slice both the white stalk and leaves into 1/2-inch pieces. Put the bok choy in the bottom of a microwave dish.  Lay the salmon filets on top.

In a small bowl, mix the ginger, reduced-sodium soy sauce and lemon juice.  Pour over the filets and bok choy.  Cover the dish with plastic wrap, leaving a corner uncovered to vent.

Microwave the salmon and bok choy 5-9 minutes on high.  The salmon will be light pink in the center and tender when done.  Lightly prick the filets with a fork to test for flakiness.

 Microwave Steamed Salmon with Bok Choy

Microwave Steamed Salmon with Bok Choy
 
Prep time
Cook time
Total time
 
A healthy one-dish meal without extra oil or fat added. Gain the benefits of omega-3 and protein of salmon and zero bok choy calories.
Author:
Recipe type: Seafood
Cuisine: Asian
Serves: 2
Ingredients
  • 2 5-6 ounce frozen or fresh salmon filets
  • 1 head of bok choy, also called Chinese cabbage
  • 1 tablespoon ginger, freshly grated
  • 2 teaspoon reduced-sodium soy sauce
  • 3 tablespoons of lemon juice
Instructions
  1. Prepare in a microwave casserole.
  2. Wash and remove scales from salmon, marinate in 1-2 tablespoons lemon juice.
  3. Thoroughly wash bok choy to remove dirt and grit.
  4. Cut leaves and stalk in half lengthwise, slice into ½-inch pieces.
  5. Place bok choy in the bottom of casserole.
  6. Drain and dry salmon, place on top of bok choy.
  7. In a small bowl, mix the ginger, soy sauce and lemon juice.
  8. Pour over salmon and bok choy.
  9. Cover with plastic wrap, leaving corner uncovered to vent.
  10. Microwave dish 5-9 minutes on high.
  11. Salmon will be flaky when pricked with a fork to test for doneness.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

For this particular meal, I roasted root vegetables to serve with the microwave steamed salmon with bok choy.

Microwave steamed salmon with bok choy and roasted root vegetables.

Microwave steamed salmon with bok choy and roasted root vegetables.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Preserving San Marzano Tomatoes

Preserving San Marzano Tomatoes

Fresh San Marzano Tomatoes

At the local farmer’s market I bought San Marzano Tomatoes.  I had not seen them before and took the opportunity to try them and preserving some.  They are similar to a Roma tomato, long shaped and meaty, with small core and few seeds.

I washed them, poured boiling water over for 3-4 minutes, then put into ice water bath. The skin peeled off easily.  They were cut in half and laid out on a pan lined with parchment paper.

San Marzano tomatoes ready for oven drying.

San Marzano tomatoes ready for oven drying.

Fresh thyme was put on the paper, then topped with the tomato halves.  I sprinkled olive oil and Kosher salt on tomatoes and baked at 450°F for 15 minutes.  The oven was turned off and the pan of tomatoes were left in the oven for 2 hours to dry.

Oven Dried San Marzano Tomatoes

Oven Dried San Marzano Tomatoes

Preserving San Marzano Tomatoes
 
Prep time
Cook time
Total time
 
This is an easy recipe for fixing home oven-dried tomatoes as a means of preserving for later use.
Author:
Recipe type: Oven Dried Tomatoes
Cuisine: American
Serves: 3 cups
Ingredients
  • 2 pounds of San Marzano tomatoes
  • thyme, fresh sprigs
  • olive oil
  • Kosher salt
Instructions
  1. Wash and remove tomato skins by pouring boiling water on them for 3-4 minutes.
  2. Drain, put into an ice water bath.
  3. Peel tomatoes, skins come off easily.
  4. Cut tomatoes in half, remove core and seeds.
  5. Drain on toweling or a towel.
  6. Put parchment paper on cookie sheet, spread thyme sprigs on paper.
  7. Place the tomatoes on top of thyme.
  8. Drizzle olive oil over tomatoes and season with Kosher salt.
  9. Bake at 450 F for 15 minutes.
  10. Turn off the heat, let tomatoes dry out for 2-3 hours.
  11. Put into jelly jars and cover with olive oil.
  12. Refrigerate. Olive will become solid, but will melt when setting out to use.
Notes
©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

I put the tomatoes into jelly jars and partially covered with olive oil and stored in the refrigerator. They were soon used in salad, soup and sauce and soon were gone.  They were softer than the commercial dried tomatoes and much better flavor.  I could be partial.

I prepared the next 2 lbs of San Marzano Tomatoes as for drying, except I put them in freezer bag in one layer and froze them.  I haven’t cooked with those yet.

Frozen San Marzano Tomatoes

Frozen San Marzano Tomatoes

There were about 1 1/2 pounds of the tomatoes left, so decided to make a puree. The preparation was removing skins, cutting in half, removing core and the seeds.  I put them into blender, pureed until smooth.  I had 1 1/4 cup of puree which was cooked in small kettle with 1/4 teaspoon salt and 1 teaspoon sugar.  I cooked to reduce it to one-half.

Preparing San Marzano Tomatoes to make puree.

Preparing San Marzano Tomatoes to make puree.

I poured it into a 1/2 pint jar which was hot from boiling and covered with lid and ring.  I sat it into a pot of hot water which covered the jar letting it come to rolling boil and let boil for 20 minutes.  Then removed the can from the hot water to cool for 24 hours and also to seal the lid.

1 cup of seasoned Canned San Marzano Puree.

Preserving  seasoned  San Marzano Puree.

I hope this will give you incentive to try San Marzano Tomatoes and to give drying, freezing and canning a try.  When doing it in small amounts, it is more manageable in time and space to work and for storage.

Have you done canning, freezing or drying?  Please let me know what you have preserved.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Peaches: Canned and in a Cake

How To Can Fresh Peaches

Canning Fresh Peaches and Baking a Cake

Canning fresh peaches and baking  a cake makes for good eating, not for dieting. 6 pounds of Velvet peaches from the farmer’s market made 6 pints of canned sliced peaches in a light sugar syrup: 1 cup sugar to 3 cups of water. After washing the peaches,  boiling water was pour over them for about 40 seconds, lifted out of  hot water into an ice water bath to cool and loosen the peel enough to slide off easily. I sprinkled on some lemon juice to prevent browning then cut the peaches in half-inch slices.  These peaches were freestone, that is, the peach stone came out easily.

Before the canning, I washed the pint jars in the dish washer and left them until ready to fill.  I also boiled lids and jar rings in water, kept hot until ready for use.  By canning in a hot water bath, I started the water boiling in the canner before starting. The sugar syrup also was made ahead to have hot, close to boiling point, to add the sliced peaches for 5 minutes.  The hot peaches were put into pint jars,  sugar syrup was added leaving 1/2 inch space; lids and rings were put on.  The pints were put into the boiling water of the canner, covered to boil for 20 minutes. (Process time varies at different altitudes.) The jars were lifted out, carefully, and set on a towel to cool.  The lids will pop when they are sealed.  After cooling 24 hours, they can be stored on the shelf.¹

 Did you know fresh peaches are recommended in weight control?

There are less than 70 calories in a large peach, and no fat.  Yes, there is sugar, a carbohydrate, however it is a natural sugar which also have vitamins and minerals, unlike the carbohydrates eaten in cakes, cookies and sodas.  Other benefits to eating fresh peaches are vitamin A and C, fiber and potassium.  Add them to cereals, smoothies, cottage cheese, yogurt, lettuce salads or baked ham.²

Now how about a recipe for Peach Upside Down Cake with calories!

PEACH UPSIDE DOWN CAKE RECIPE


Peach Upside Down Cake
 
Prep time
Cook time
Total time
 
A buttery moist cake topped with sweet fresh peach slices with a syrup drizzling over it.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • ¼ cup unsalted, melted
  • ⅔ cup light brown sugar, firmly packed
  • 3 tablespoon toasted almonds
  • 2-3 cups peeled, sliced peaches (2-3 large peaches)
  • 1½ cups unbleached all-purpose flour
  • 1/1/2 teaspoons baking powder
  • ½ teaspoon Netta Belle's Choice Sea Salt
  • ⅛ teaspoon of nutmeg, freshly grated
  • ½ cup unsalted butter, softened
  • ⅔ cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • ¾ cup milk
Instructions
  1. Preheat oven *325 F for 10-inch glass pie plate; 350 F for 10-inch cake pan.
  2. **Place foil on bottom shelf to catch any dripping juices.
  3. ***Wash and slice peaches into 1 tablespoon lemon juice, gently coat peach slices.
  4. Mix brown sugar with melted butter in a small bowl.
  5. Spread evenly on bottom of pie plate or cake pan
  6. Add toasted almonds.
  7. Drain juices off peaches; arrange peaches on sugar-butter mixture.
  8. Measure and blend dry ingredients in bowl.
  9. In a large mixing bowl, cream butter and sugar until light and fluffy.
  10. Add eggs one at time, beating after each addition.
  11. Beat in almond extract.
  12. Alternately add the dry ingredients and the milk, beat after each addition to blend.
  13. Pour batter on top of peaches.
  14. Bake 45-55 minutes, test for doneness by inserting tester in center; it comes out clean when done.
  15. Serve warm with whip cream or ice cream.
Notes
*Baking in glass takes longer to heat up, but maintains temperature. If there is much sugar in the recipe, it is best to bake at 25 degrees lower to prevent burning the sugar before it is baked through. **Putting foil in the oven while it is preheating brings the foil up to the oven temperature. The sheet will catch any juices while baking. ***Adding lemon juice to the fresh sliced peaches prevents browning. This is drained off before using the peaches.
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Netta Belle's Choice Sea Salt: Purified, Granular White Crystalline Pacific Ocean Salt

Netta Belle’s Choice Sea Salt: Purified, Granular White Crystalline Pacific Ocean Salt

 Additional information on canning, freezing or drying
Inspired by ³Gourmet Magazine, 1993.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Savory Baked Sweet Corn Recipe

Netta Belle’s Choice Savory Baked Sweet Corn

Julia Ann - Summertime Corn

Slected fresh corn from a local farmer’s market. The husks will be removed to prepare the ears of corn for parboiling.

Indiana sweet corn is at its peak; the yellow and/or white kernels are full and crisp with sweet milky juice. Corn on the cob, or roasting ears are the summertime treat, to be eaten and preserved by canning or freezing. Corn is a versatile vegetable used in soups, salads, side dishes, cornbreads, and entrees.  There are multiple uses of corn from corn syrup, snack foods, pet foods and ethanol.

The nutrients in corn are fiber, vitamin C, vitamin B 3, manganese and vitamin B 5 and antioxidant benefits. There are 143 calories in 1 cup of corn, not counting added butter when eating corn on the cob.  Fresh picked corn is best used the same day, or kept cool or refrigerated or has been in the shade at the farmer’s market.  Heat causes natural sugars of corn  turn to starch losing some of its sweet taste. Select corn with full kernels, when punctured the juice is white.  Fresh corn will have green husks tightly around it and not dried out.

Corn can be steamed, cooked in boiling water, grilled in the husk, microwaved or put in the oven to bake in the husks. Whole corn is cutting the kernel off the cob; fixing  cream corn is cutting the  kernels off the cob, then scraping sides to get the sweet milky juice.

Savory Baked Sweet Corn Recipe

I purchased the corn for  Savory Baked Sweet Corn  soon after the corn had been brought in from the field at a local farmer’s market.  It was a yellow and white variety with plump firm kernels, rows complete to the very top of the ear. The husks and silk were removed. The water was heated in a kettle until boiling, corn was added to come to boil again for 7 minutes. When done, the corn was put in ice water to cool before cutting. This is also prepares corn for freezing. Four large ears of corn were used to get the 2 cups of corn.  The kernels were cut off, the cobs were scraped to get the sweet milky juice. The corn was set in the refrigerator until ready for use.

Savory Baked Sweet Corn Recipe
 
Prep time
Cook time
Total time
 
Summer fresh corn is just right for a Savory Baked Sweet Corn Casserole. A dish for family or a pot luck dinner.
Author:
Recipe type: Casserole
Cuisine: American
Serves: 6-8
Ingredients
  • 1 teaspoon butter to grease a 1-quart casserole dish
  • 3 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar
  • ½ teaspoon Netta Belle's Choice Sea Salt or to taste
  • 14 teaspoon Netta Belle's Choice Black Pepper or to taste
  • ¼ teaspoon nutmeg, freshly grated
  • ¼ teaspoon turmeric*
  • 1 tablespoon butter
  • 1 tablespoon onion, minced
  • ¾ cup milk
  • 2 eggs, beaten
  • 2 cups fresh cream style corn, firmly packed
  • ⅓ cup shredded Cheddar cheese
  • 1 tablespoon fresh parsley
  • ¼ cup finely crushed saltine crackers
  • paprika
Instructions
  1. Preheat oven to 350 F. Butter casserole dish.
  2. Combine flour, sugar, seasonings in large bowl.
  3. Melt butter to cook onion until softened.
  4. Add the milk, beaten eggs, cream corn, buttered cooked onion, cheese, parsley and crumbs to the dry ingredients.
  5. Stir to blend well.
  6. Pour into the buttered casserole.
  7. Sprinkle top with paprika.
  8. Bake 45 minutes or until set.
  9. Test for doneness by inserting knife in center and it comes out clean.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

* Turmeric is a medicinal root with anti-inflammatory, antioxidant properties grown in South Asia of India and Pakistan.  The rhizomes are boiled, dried and ground into a powder for use as spice for cooking and in curries.  The orange-yellow color spice has a slightly hot peppery flavor and will color the food yellow when cooked.

Netta Belle's Choice Sea Salt  Purified, Granular white Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular white Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Beets with Balsamic Vinegar

Serving roasted beets with balsamic vinegar.

Serving roasted beets with balsamic vinegar.

Beets with Balsamic Vinegar

Beets are available June to August at the farmer’s markets.  They are available year round in the grocery. Harvard and pickled beets are most common recipes used.  Beets with Balsamic Vinegar can be served hot or cold in a lettuce salad.

I trimmed the greens to about 4 inches top of beet and left root attached. It is recommended steaming for 15 minutes to prevent loss of vitamin B, manganese, potassium, vitamin C and benefits from the red or yellow pigments. After washing, I put them in a Presto Pressure Cooker with 1 1/2 cups  water and cooked under pressure for 15 minutes.  After briefly cooling in cold water, the skins easily slide off without peeling.  The beets were cut into 1-inch  pieces into an oven-proof dish.

I blended the canola oil, balsamic vinegar, salt and pepper. This was  poured over the cooked beets and stirred to coat the pieces.  They were baked at 425°F for 10 minutes and served hot.. Beets not eaten were refrigerated and later added to a lettuce salad.


Beets with Balsamic Vinegar
 
Prep time
Cook time
Total time
 
A tangy taste to beets to eating hot or cold. Add to a lettuce salad for color and great taste.
Author:
Recipe type: Vegetables
Cuisine: American
Serves: 4
Ingredients
  • 6-8 beets 2 inches in diameter
  • 2 tablespoons canola oil
  • 2 tablespoons balsamic vinegar
  • Netta Belle's Choice Pacific Ocean Sea Salt to taste
  • Netta Belle's Choice Black Peppers 100% Pure High Oil to taste
  • 1 teaspoon fresh parsley, finely chopped
Instructions
  1. Preheat oven to 425 F
  2. Prepare oven-proof dish for baking.
  3. Wash and trim beets, leaving 4 inches of stems on top and the root end.
  4. Steam in pressure cooker or steamer for 15 minutes.
  5. Briefly cool in water.
  6. Slide the skin off the beets.(Use plastic glove to prevent staining hands.)
  7. Cut beets into 1-inch cubes, lay in baking dish.
  8. Whisk together canola oil, balsamic vinegar, salt and pepper.
  9. Pour over the beets turning to coat evenly.
  10. Bake for 10 minutes.
  11. Remove to serving dish.
  12. Sprinkle with chopped fresh parsley.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 About Balsamic Vinegar

It is not made from wine, it is made from the grape pressings which have not been fermented into wine. The pressings are of the sweet white Trebbiano grape boiled down into a dark syrup and aged in a series of barrels. True Italian balsamic vinegar is controlled by strict laws – it must be aged no less than 12 years and some even longer. The best Italian vinegar is from Modena in Northern Italy.

(Original recipe from Harvard University Dining Services)

Netta Belle's Choice Sea Salt  Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bringyou great recipes, outstanding herbs and spices for your cooking experience.

©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Planting Kitchen Herbs for Preserving

Pot is ready for setting out the herbs.  Planting kitchen herbs in containers.

Planter is setting in the full sun, with some afternoon shade.Planter is setting in the full sun, with some afternoon shade. This has 2 parsley on the left, 3 basil in the center and 1 variegated oregano in front.  These herbs are often identified as Mediterranean  selection.

Because this was a large plant and will grow taller, it was placed in separate pot.

Because this was a large plant and will grow taller, it was placed in separate pot. Rosemary will be used  on meat, poultry, fish, pasta and some vegetables.

This is a trial and error pot.  There may be too much spreading of these plants for the pot.

This is a trial and error pot. There may be too much spreading of the large leaf Greek oregano and smaller leaf English thyme. Oregano and thyme are used in soups, on meats, or pasta dishes.

Planted herbs for preserving

Oregano, basil & parsley planting & ready for preserving

 Containers of fresh herbs are ready for  using. They can be grown in the house if there is sunlight and warm. Planting kitchen herbs for preserving can be done by drying, storing in glass jars or freeze.

Drying herbs

Drying herbs in a hot and dry place                                                                                  

Jars of dried herbs

Jars of dried herbs: parsley, thyme, oregano & rosemary                                                                                                  

Rosemary & thyme for freezing

Ready to freeze rosemary and thyme                                                                                                                                                                                                                           cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice 6 pack of Herbs and Spices

Netta Belle’s Choice 6 pack of Herbs and Spices

Netta Belle's Choice cookbookinabox

©2007-2015 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and  cookbookinabox.com.All rights reserved.

          

 

 

 

Corn, A Summertime Treat

CORN ON THE COB:  Now that is A Summertime Treat

 

Julia Ann - Summertime Corn

Parboiling fresh corn on the ear.

Have you all had fresh corn on the cob?.  It is certainly a Midwestern food and maybe across the USA.  In farm country it is the hit of the season with farmer’s markets flourishing along the road sides.

How-to preserve that wonderful taste all winter.

Select fresh corn.

Select fresh corn. The husks will be removed to prepare the ears of corn for parboiling.

The best time to get fresh corn is early in the morning after it has just been picked.  Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn.  Not to overwhelm myself, since I am a small do-it-yourself freezer buff, I do 12 ears at a time.

Remove the corn husks and the silk. Rinse well.

Removing the corn husks

Removing the corn husks

Cutting corn off the cob.

Cutting corn off the cob.

Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the  boiling water for 4 1/2 minutes.  Cool in an ice water bath.  The corn is then ready to cut kernels off the cob and package for freezing.

Ready for freezing. 3567

To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.

Savory Baked Sweet Corn

Savory Baked Sweet Corn

cookbookinabox® has other delicious and great corn recipes.

 

 

Netta Belle's Choice cookbookinaboxcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2017 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.