This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly well with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights!
A quick and easy home-made honey recipe from the Auberge in South West France! I use lavender honey so much in my cooking, that I thought it was about time I made my own - given that I have about 30 lavender bushes! As well as giving an amazing and subtle flavour to your recipes, it also makes a wonderful gift for a fellow foodie. I plan on making my own lavender honey all the time now, as even in France, it is quite expensive to buy. You can increase the quantities to make more jars - just remember to keep the flower to honey ratio the same.
You won't need a heavy saucepan, Mason jar, pectin, or paraffin to make these flavorful jams. Packed with chunks of fruit, they're a snap to make 0 with a little help from your microwave. Although these quick jams are made in small quantities, the mixture does bubble up in the microwave, so be sure to use a 6-cup bowl. Also, remember that doubling or tripling a microwave recipe changes the cooking time significantly. Once you've whipped up some jam, transfer it to a covered small container.. Refrigerated, it will keep for several weeks.
A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England - especially Devon and Cornwall; a pot of tea served with fluffy fresh scones, butter, thick cream and this strawberry conserve. (Preparation time includes the 2 days allowed for the fruit to stand in the sugar.) This type of jam recipe is also very French, they tend to have a softer set jam here in France - it is lovely to see WHOLE pieces of fruit on your toast or scones! I also use this for steamed puddings - absolutely divine!
I found this on the web someplace and I tried this one and it came out fine. makes a great sugar free jam, and is delicious as a sauce.Time is guess work... don't know for sure.And serving size of course, is impossible to guess at, so I am guessing at the number of containers, since it depends on the size you use.
This is the first recipe I ever used to can apple butter. Recipe starts out with applesauce, great for any time of year. It was my first time canning and it turned out great! This would make great Christmas gifts. I gave a lot of mine away earlier this year and everybody loved it. Their only complaint: put it into bigger jars! This recipe make a dark, spicy, and sweet apple butter. Makes a great sandwich with PB.
Note: 3 quarts is equal to 12 cups or 96 ounces applesauce.
Saw this on line and had to add to my want to make list of recipes sounds yummy.
How simple can it get to turn the freshness of berries into delicious jam for your family.
Just imagine it glazed on pork or chicken, as a spread over cream cheese......
For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor is achieved.
Ball Fruit Jell
Freezer Jam Pectin
For making No-COOK Freezer Jams
Net Wt 1.59 (.45grams)
I found this on the web, it didnt have a name attached.
I decided to put the recipe up as it was written, but I made a few changes.
I used 500grams of plum jam, and cut the white sugar down to 1/2 cup, it is still very sweet, and next time I might leave the white sugar out completely.
I realy like the meld of flavours, and will make it often, tweaking as I go :)
This is a recipe that is the same as one my Mom makes, she has been making it for years and it has become a staple on our Holiday Table.
It's a variation on the traditional sauce which produces whole cooked berries with a touch of caramel.
Hope you enjoy!
From Top Secret Recipes www.topsecretrecipes.com. OMG! This is SOOO good..and it's the closest thing I've found to the real thing. I think it came from copycatrecipes.com, but I've had it a while. It is worth the trouble. They never give you enough packets at the restaurant, acting like their condiments are gold or something. Phooey on that..Make your OWN! Cooking time does not include time to cool.
This honey is infused with red chile. The red chile gives it a distinctive flavor and lovely red hue. It will keep indefinitely in a tightly sealed glass jar. This is a great addition to fresh baked bread, sopaipillas or corn bread. The recipe comes from Real New Mexico Chile cookbook. Please note: If the honey is super thick, warm it slightly before straining.
A hot, spicy honey spread, wonderful on hot buttered toast, english muffins, or on fresh-baked biscuits with dinner. A nice gift item for lovers of HOT STUFF! the standing time is not included in the "time to prepare" estimates.
I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.
From Top Secret Recipes www.topsecretrecipes.com. Posted in response to a request, this recipe is supposed to be a copycat for the sauce served on Sabrett hog dogs, one of the more popular street hot dogs in New York.