Tag: homemade

How to Make  the Perfect Homemade Cream  Soup Mix

How to Make the Perfect Homemade Cream Soup Mix

I love today’s recipe for a homemade cream soup mix. If you use your crockpot as I do, so many recipes require using a can of cream of mushroom or some other cream-based soup. There is nothing wrong with using them, but what if you don’t have any in the pantry? This recipe is for you!

Peppermint White Chocolate Fudge

Peppermint White Chocolate Fudge

This is the time of year when my cooking plans change to holiday gift-giving. Since my helpers in the kitchen look forward to cooking as much as I do, it’s important to have some recipes that they can make on their own. Peppermint White Chocolate 

How to Preserve Wild Grape Juice

How to Preserve Wild Grape Juice

I’m not sure there is an easier recipe for canning grapes than this one. It’s a good thing since our entire East side of the yard is mile high with them. What you will end up with is a grape juice concentrate that can be diluted and sweetened to taste.  You get the full-bodied flavor of grapes because you are essentially canning whole grapes. This is a great first recipe for new Canners.

Canned Grape Juice

7 Quart Jars with lids and bands

14 cups wild grapes

Boiling water

Sugar if desired (you can certainly add it now or when you are ready to serve.)

Sterilize your jars

Fill with 2 cups of grapes

Pour boiling water over grapes, leaving 1/2 inch headspace

Cap immediately

Hot water bath can them for 10 minutes

Allow to cool before storing

Wait 2 weeks before using.

To Use

Open quart jar and pour through a strainer into a 2 quart container. Add 1 quart cold water and taste for sweetness. Add additional sugar or other sweetener as desired.

I find that the kids love this juice with little to no added sweetener. You may have to adjust for the variety of grapes you are using, so don’t worry if  you have to taste, sweeten, taste, repeat.

Happy Fall!!

wild grapes on the vine
Wild grapes on the vine

 

 

The Best Hamburger Buns in The World

The Best Hamburger Buns in The World

Light, fluffy rolls that are perfect for your favorite burger. Never buy another bun again!

New Pressure Canning Book On The Way

New Pressure Canning Book On The Way

If you have been reading for a while, you know that I love food preservation just as much as I love to cook. There is something about shopping in my own pantry and freezer that makes me slightly giddy with joy.  Over the years, I 

Best Ever Homemade Chocolate Syrup

Best Ever Homemade Chocolate Syrup

There are just some things that taste better when they are homemade. Chocolate syrup is one of those things. It’s richer, sweeter in a better way, thicker, and more chocolaty with no aftertaste than the ones sold in stores.

I like making it on a regular basis and finding ways to switch it up. The original recipe calls for vanilla, but I have added cayenne pepper or cinnamon or almond or even coconut flavors to the syrup. Really, this is just a decadent topping for anything you can think of: cakes, ice cream, pies, milk, cocoa, coffee. It’s so good and easy to make. I hope you find it useful!

Homemade Chocolate Syrup

1 Cup cocoa

2 Cups Sugar

1/4 tsp salt

1 Cup water

1 Tbsp vanilla

Add all ingredients except the vanilla and bring to a boil. Cook for 5 minutes (stir it all the time!) and then remove from heat. Once it’s cooled enough not to burn you, stir in the vanilla. That’s it! As it cools, this becomes a luscious syrup consistency that is so much better than the squeeze bottle you buy at the store.

Pressure Cooker Chicken Soup

Pressure Cooker Chicken Soup

If I had to grab just one of my kitchen appliances with a minute’s notice, it would be my pressure cooker. I use it at least two or three times a week and helps me get dinner on the table in record time. Now that 

Sweet and Spicy Glazed Nuts

Sweet and Spicy Glazed Nuts

These little gems are awesome! I never knew how easy it was to make glazed nuts, and wanted to use up the last of the nuts in the cupboard from our gluttony around the holidays. Now, we can eat these by the handful, or chop 

Green Tomatoes Galore

Green Tomatoes Galore

Here is what happens when the season is not warm enough to ripen the tomatoes, but is plenty warm enough to grow them! What? That isn’t too many you say? Well, this is ONE box. We have FIVE and a 5 gallon bucket of them, in storage.

So, what do I do with all these tomatoes? Tonight, I am making fried green ones. Because we love to deep fry them, I make a slightly different recipe than many southerners would recognize. Trust me, they are still delicious!

The coating(based on a fish and chips coating):

1 1/3 cup flour
1 tsp salt
1 tsp baking soda
2 Tbsp cider vinegar
1 1/3 cup water

-Mix dry ingredients in one bowl
-Mix vinegar and water in another bowl
-Pour wet ingredients into dry and whisk until smooth.

That’s all there is too it!

For the tomatoes, choose firm tomatoes of any size. Slice 1/4 inch thick(this will be slightly thinner than usual).

(EDIT: If slices are particularly juicy,  you may want to coat them with flour first, to allow the batter to stick).

Dip into batter and let excess run off for a few seconds before dropping in HOT lard.
Fry for 2-3 minutes, or until golden and cooked through. Yes, this means you have permission to taste one. 🙂

This batter is slightly salty and adds a great flavor to the tomatoes. You can use the same batter for deep frying any vegetables. Let me know how you like it!