Marzipan Bars

 

Came across a recipe for "Dutch Letter Bars".  Sounded really good for a treat.  Like "Marzipan".  So I modified it, renamed it and cut down on the butter and sugar and added vanilla and almond flavor.  Warning--they are really sweet and rich and totally addicting.

• 3/4 cup butter, room temperature (very important) I think even 1/2 c would work.
• 1.5 cups granulated sugar (or even 1 cup would work)
• 2 eggs
• 2 tsp vanilla, 1 tsp almond flavor
•  1 cup blended but not quite powder almonds (the original called for almond paste)
• 2 cups all-purpose flour
• Preheat the oven to 350 degrees F. Lightly grease a 9x9-inch pan with butter (you can also use a 9x13-inch pan for thinner bars) .
• Add butter and sugar to a large mixing bowl and mix for 3-4 minutes until light and airy. Mix in eggs one at a time, followed by the blended almonds.
• Add flour and mix with a large spoon until just combined and no dry spots remain.
• Spoon dough into the prepared pan and spread to edges.  
• Bake for 45 minutes if using the 9x9-inch pan or 35 minutes if using a 9x13-inch pan. Top should be golden when fully baked.

Ranger Cookies

 (For those who love a bit of a "crunch" in their cooky.  Modified by Judy to reduce sugar and butter. Could even reduce the sugar even more as they are plenty sweet. Also called Cowboy or Cowgirl cookies. Get their name from their legendary durability.  Because the treats are packed with oats, cereal, and other energy-dense ingredients, they supposedly could withstand long days in saddlebags without spoiling.)

Combine and Mix thoroughly:

1/4 c. Brown sugar  

1/3 c. White sugar

1 cube of butter 

1 T. Maple syrup (optional)

Add and then mix for about 6 minutes:

2 t. vanilla

1 t. almond extract

2 medium eggs or 1 large

Mix together, then add to the above mixture—stirring well with large spoon 

1 1/2 c flour (may be a combination of white/whole wheat)

1/2 t. baking powder

pinch of salt

1 t. cinnamon 

1/2 tsp nutmeg

1 1/2 c. bran, raisin bran or corn flakes

1 1/2 c. rolled or quick oats  

1 c. walnuts (optional)

1/2 c. coconut  

1/2-1 c. chocolate chips (optional)

1/2 c. Dried cranberries (optional)

Other versions add puffed rice or rice krispies.

Form the dough into ice cream scoop size balls onto a greased cookie sheet.    They should be about 3" apart.  Mash each cookie down with your hand.  Bake at 350* for about 10-14 minutes until slightly browned on the edges.  They should still look soft in the middle.

Vanilla Rhubarb Jelly or Syrup

 About 4 cups of rhubarb juice. (Make by washing and cutting ripe rhubarb into 1/2" pieces and putting through steam juicer. Or you can put through food processor and strain out the juice through a cheese cloth.  The steam juice method is way easier.) Other ideas for juicing with the rhubarb are grape and peach.

For a recent batch, I used peach skins and rhubarb in the juicer, which made a really nice jelly.

Put juice in a large pan.  For syrup, add one package of pectin (the low sugar kind works best.)  Stir until dissolved. Or, if you buy it in bulk— 2.5 Tbl.  (UPDATE:  I have discovered one secret to get a nice jelly.  Use Agar instead of pectin.  A batch will require about 3 teaspoons or less.  Yes, it is more expensive, but much less used.) Can be ordered from Amazon. https://www.amazon.com/dp/B0DFNSX9TK?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1)

Put on higher heat to a boil, stir constantly.  If it foams too much, add a sliver of butter or spray with a touch of olive oil. Lower heat to keep it boiling and add 2.5 to 4 cups of sugar to which you have added 1.5 Tbl. of vanilla extract and 1/4 t. almond flavor.  Use the lower amount of sugar if are using part grape or peach. (Optional-- Add 2 drops of cinnamon and one drop of clove essential oil for "Wassail Jelly.") Add sugar mix slowly streaming steadily, keep stirring.  Return to full boil, continue stirring.  Skim foam if desired. If using pectin, boil for 1 minute.

Lower heat to lowest setting.  Ladle into sterilized jars (which have been boiled and kept in hot water.)  Add hot, sterile lids and tighten rings.

All my trials with pectin resulted in syrup, not jelly.  Just a heads up.

(To make a wonderful drink, add 1/2 pint of syrup to about 4-6 cups of plain or sparkling water.)

Vanilla Rhubarb Vinaigrette

 

Here is the original recipe:

1/3 c apple cider vinegar

1/3 c olive oil

2 Tbl lime juice

1/3 c vanilla rhubarb syrup

1/2 t salt

Instead of the syrup, here is another way. Make by washing and cutting ripe rhubarb into 1/2" pieces and putting through steam juicer. If no steam juicer, then juice your rhubarb by steaming it until soft, then blend or put through food processor. Then Strain through cheesecloth.  While it’s still warm add honey to dissolve or make a sugar syrup.  Use about 1/4 -1/2 cup of sweetener to each cup of juice.

To each cup add about 1 tsp vanilla and maybe a few drops of almond flavor.  

Better Than Bush Baked Beans

 Makes 9 pints.

4 c dry beans

 1 small onion chopped,  

1 bell pepper chopped

12 oz bacon, chopped

1 lb ham chopped

Liquid:

10 c water

1/2 c molasses

1/2 to 1 cup brown sugar (depending on how sweet you prefer.)

1/4 c maple syrup

3 c catsup or tomato sauce.  (Again remember that catsup has added sugar.)

1 TB garlic powder

1 TB salt

1 TB liquid smoke ( or a few drops of Cade essential oil)

2 TB dry mustard

Soak beans for a few hours. Cook beans in instant pot covered with water by at least an inch.  30 mins.

Cook bacon, ham, onion, bell pepper separately until onion turns translucent.  Set aside. 

 All liquids in a pot, bring to boil.  Reduce heat simmer for 10 mins.  Combine bacon mix with beans.  Fill jars 1/2 with bean mix then fill with the liquid.  Pressure process pints at 75 mins.

Apple Pie Jam

 Recipe inspired by ThriftyDiva, but with my own spin of course. This one is a winner.  Heat and serve over vanilla ice cream for a hot apple pie sundae!  

Ingredients:

About 8-9 cups of golden or red delicious apples, peeled, cored and chopped. (While you're doing this, let them soak in water with vitamin C or Tang.)

About 3-4 cups of sugar, mixed with 2 1/2 Tbl. of LOW SUGAR pectin.  (It has to be the low sugar variety or it may not turn out.  This is approximately 1/2 package.). OR use Agar powder, which seems to work better--about 1.5 to 2 tsp.

1 Tbl. butter

2 tsp. cinnamon

1 1/2 tsp. nutmeg

optional:  2 Tbl. orange zest and 8 drops orange essential oil

Also optional if you are low on apples:  Use up to 3/4 cup of applesauce.

Cook the apple pieces and orange zest in about 1 cup of the vitamin C water until tender.

Measure out about 6 cups of the cooked apple mix.  If you have much more than that save it for another batch or something else.  Return it to the pan.  Stir in the sugar mix and butter.

Bring to a full rolling boil, stirring constantly.  Cook at a boil for 1 minute.

Remove from heat.  Stir in the spices and oil.

Ladle the mixture into half pint jars.  Fills about 8-9 jars.  Secure the hot lids and rings.  Process in boiling water bath for 10 minutes or a steam canner for a full 10 minutes once the steam emerges.

Zucchini Blueberry Banana Muffins

 

(Modified just a bit from a "bread" recipe into muffins...which are easier to bake and eat.)

1 large egg

½ cup sugar 

⅓ cup vegetable oil or coconut oil

¼ cup sour cream (Greek yogurt may be substituted)

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour  

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt, or to taste

1 cup mashed ripe bananas (about 2 medium/large bananas)

1 cup shredded zucchini (loosely packed, do not wring out)

1 cup (6 ounces blueberries, fresh or frozen)

1 cup broken walnuts

2 Tbl poppy seeds (optional)

Preheat your oven to 350°F   

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the egg, sugar, and oil until smooth. Add the sour cream  and vanilla extract. Whisk again until all wet ingredients are well combined and creamy.

 Fold the mashed bananas and shredded zucchini into the wet mixture.  

In a separate bowl, whisk together flour, baking powder, baking soda, poppy seeds and salt. Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.  

Step 5: Fold in Blueberries and nuts

  Makes 12 muffins. Spoon into muffin tins that have been oiled or sprayed with PAM. (Or use cupcake liners). Bake for about 20 minutes until they look done.

Rotkohl with Apples

(Original recipe from Shaboom Kitchens.  Modified by Judy, Makes a great side dish especially for bratwurst or roast pork.)

At least 3 to 3 1/2 cups of shredded red cabbage

1-2 Tbl. sugar or honey

2 tsp pink or real salt

1/4 c. red wine or apple cider vinegar

3 or 4 pieces of fatty bacon, minced

1 small apple, peeled and diced 

1/4 c. chopped onion

pinch of nutmeg

pinch of cinnamon

pinch of cloves

1 cup apple or red grape juice (or water)

1 bay leaf (optional)

In a large bowl, combine cabbage, apples, vinegar, sugar and 1 tsp. of the salt. Toss to coat and set aside.

In a pan, cook bacon until  almost crispy and there is some fat in the pan.  Add onion sprinkle with a little salt and pepper.  Cook over medium heat until soft, stirring occasionally.  Stir in the reserved cabbage mixture, remaining salt, spices and juice.  Bring to a boil.  Lower heat and simmer until cabbage is softened, 40 mins to an hour. Remove bay leaf before serving.

(Other options:  Use vegetable stock instead of water.

  Add a few Tbl. currant or elderberry jelly to the onion mix after the onions are soft and let the mixture caramelize.)