Rhubarb Orange Jam

This recipe from Ball Blue Book is a family favorite in our house.

RHUBARB ORANGE JAM
(From Ball Blue Book of Preserving)
Yield: 7 half-pints

2 ½ lbs. rhubarb, diced
2 oranges
1 pkg powdered pectin (1.75 oz.)
6 cups sugar

Squeeze juice from oranges. Measure juice, adding water if needed, to make 1 cup; set aside. Remove white pith from one-half of orange peel. Cut peel into slivers.

Combine orange peel, orange juice, and rhubarb in a large saucepot. Simmer covered about 3 minutes, or until rhubarb is tender. Stir in powdered pectin. Bring to a boil. Add sugar, stirring until dissolved.

Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jam into hot jars, leaving ¼-inch head space. Adjust two-piece caps. Process 10-minutes in a boiling-water canner.

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Yellow Crazy Cake with Strawberries

(No eggs or milk needed, this is a nice, easy little half-sized cake for a small household.)

1 ½ cups + 3 T all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons white vinegar
2 teaspoons vanilla extract
¼ cup vegetable oil
1 cup cold water

Preheat oven to 350 degrees F. Grease an 8-inch square baking pan or glass baking dish.

Mix together all dry ingredients in a bowl. Mix together the water, oil, vinegar and vanilla. Immediately pour wet ingredients into dry ingredients and mix until relatively smooth. It’s okay if there are a few small lumps. Work quickly and pour into baking dish.

Bake for 35-37 minutes or until top springs back when pressed lightly with fingertip.

Top with your favorite frosting or serve with berries and whipped cream.

You can double this recipe for a 9×13-inch pan.

 

Grandma’s Banana Nut Bread

banana bread on a plate
Easy, moist, and just like Grandma used to make.

Simple, easy, fast, and fun; cannot be improved upon.

1 cup ripe smashed banana
2 large eggs, slightly beaten
12 cup water
12 cup vegetable oil
1 12 cups brown sugar
34 teaspoon salt
1 teaspoon baking soda
1 34 cups flour
1/3 cup chopped walnuts

Adjust oven rack to middle position and Pre-heat to 350°F. Grease 1 large loaf pan.

Mix wet ingredients-do not over mix. Add dry ingredients to combine-do not over mix.

Bake large loaf 60-70 minutes. Until firm and golden brown. Let stand for a few minutes before removing from pans. Cool completely. Freezes well.

Health-ier Monster Cookies

cookies with M&Ms on top
Health-ier Monster Cookies

1 c. creamy peanut butter
½ c. brown sugar
¾ c. rolled oats (the kind that cooks in 5-minutes, not instant)
¼ tsp. salt
1 tsp. baking soda
½ tsp. vanilla
1 egg, large
1/3 c. chocolate chips
1/3 c. M&Ms

Makes 9 monster cookies. Recipe can be doubled.

Preheat oven to 350 degrees F. Grease one large cookie sheet.

Using a mixer, blend the peanut butter and brown sugar until creamed. Mix in salt, baking soda, vanilla, oats, and egg. Stir in chocolate chips.

Using your hands, scoop up dough, squeeze, and shape into balls about the size of golf balls and place on cookie sheet. Press down with your palm to flatten slightly. Cookies can be about 2-inches apart. They don’t spread out much when baked. Gently press about 6-8 M&Ms into the top of each cookie.

Bake for 10-13 minutes, or until bottoms just start to turn brown ever so slightly. Remove from oven even if cookies don’t look done. Let cool completely. I like to wrap them individually in plastic wrap.

Options: replace a tablespoon or two of the rolled oats with ground flax seeds. Dried cherries, cranberries and golden raisins can replace the chocolate chips and you will still have a great cookie. Nuts? Sure!

Amish Cinnamon Bread

Four slices of cinnamon bread on a white plate
Amish Cinnamon Bread

A quick version of Amish Friendship Bread
without the traditional sourdough-style starter

1/2 c. butter, softened
¾ cup light brown sugar
2 eggs
1 tsp. vanilla
1 c. buttermilk (or ¼ c. buttermilk powder and 1 c. water)
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Cinnamon/Sugar Topping:
1/3 c. sugar mixed with 1 tsp. cinnamon

Preheat oven to 350 degrees conventional (Use convection setting if you have it.)

Cream butter and sugar, then add the egg and vanilla, mix well. Add buttermilk, flour, baking soda, salt, 1 tsp. cinnamon and mix until just combined. Spread half of the batter into a greased loaf pan.

Sprinkle about 1/3 of the cinnamon sugar mixture over the top and swirl with tip of knife or finger. Gently spread remaining batter over the 1st layer and swirl with another 1/3 if the cinnamon mixture again. Sprinkle top with remaining cinnamon sugar mixture.

Bake for 50-60 minutes or longer until a toothpick inserted in the center comes out clean. Allow to cool in pan for 30 minutes, then run a knife around the edge of the pan and invert to a rack and cool. Makes 1 loaf.

Click here for a little history on this long-loved recipe tradition.

Cranberry Orange Sugar Cookies

Cranberry Orange Sugar Cookies
Cranberry Orange Sugar Cookies

My new favorite,
Cranberry Orange Sugar Cookies

For the Orange Sugar:
1/2 cup sugar
1 tsp freshly grated orange peel

For the Cookies:
1 cup sugar
¾ cup butter, room temperature
1 egg
2 cups all purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ cup sweetened dried cranberries, chopped
½ cup pistachio nuts or chopped walnuts
1 TBSP freshly grated orange peel or more

Heat oven to 350F. Zest one medium orange.

Combine 1/2 c. sugar and 1 tsp finely grated orange peel in a small bowl and mix. Set aside.

Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Add nuts, cranberries, and the remaining orange zest ( it might be a little over a tablespoon) and mix again. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed.

Shape dough into 1-inch balls; roll in orange sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten lightly with bottom of glass.

Bake for 7 to 10 minutes—only until edges are lightly golden. Cool and remove from cookie sheets.

Refried Beans

refried beans
Refried Beans

REFRIED BEANS

2 T olive oil
1 15 oz. can pinto beans
1-2 cloves garlic, minced
1/2 large jalapeño – diced and seeds removed
1/2 medium onion – diced
3/4 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon dried parsley
1/2 teaspoons salt or to taste
¼ c sour cream (opt)

In a medium saucepan, saute’ onion and minced pepper in olive oil. Add garlic near the end. Puree’ the beans and spices in blender and return to saucepan to simmer until desired consistency and flavors marry. Stir in sour cream and serve warm or room temperature with chips as a dip or as a side dish sprinkled with shredded colby-jack cheese.

This is so easy and fun to make. Take it to a party, it’s the season!