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!
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
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
Hot water bath can them for 10 minutes
Allow to cool before storing
Wait 2 weeks before using.
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.
Light, fluffy rolls that are perfect for your favorite burger. Never buy another bun again!
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.
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).
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!