No luck, Jelling...

Now this is a first.  My jelly didn't jell.  Cranberry Hot Pepper Jelly.  I made it again, followed the instructions on the guide sheet for the pectin powder (first time I used liquid pectin), but it is not jelled.  Jelled the way I think of jelled.  It is too liquid-y to use on cheese crackers.  One counselor online suggested to leave it set for at least 2 weeks, undisturbed.  I will do this.  I hate to loose such a tasty treat. 

Just wanted to share...

Pumpkin Spice Latte Syrup

I wanted a good recipe for the famous Pumpkin Spice Syrup used in the yummy holiday season lattes found at most coffee stops.
I found one on Pinterest, which originated with Annie's Eats.  I really like the ingredients, but found I wanted a spicier syrup, so I doubled the spices called for.  I posted my revised recipe here today for:
Pumpkin Spice Latte Syrup

1-1/2 cup water

1-1/2 cup sugar

4 cinnamon sticks or 1/2 tsp. cinnamon powder

2 tsp. grated nutmeg

1 tsp. ginger

1 tsp. cloves

6 Tbsp. pumpkin puree

Heat water and sugar in small saucepan, stirring as sugar dissolves.  Whisk in the pumpkin, spices and add the cinnamon sticks.

Heat this mixture on med. low for 5 to 10 minutes, do not allow to come to a boil.

Cool and strain through sieve or cheesecloth into container.  There will be some spice sediment in the liquid, that's ok.  Using a funnel, pour mixture into a bottle and store in the refrigerator.

Add 3 tablespoons to cup of coffee, or more or less as desired.

Fig Tree Named ~Hope

 

A bowl of freshly picked figs for breakfast!

An unknown fig variety. I have named ~Hope!

 Transplanted and thriving, determined to make it!  Just like my husband and I!
 

 

The fig tree my fruit came from was one which I dug out of the ground in a lady's yard.  With her permission of course! I had asked her for a shoot, but she said I could have the off-shoot growing next to her main tree. The tree was small, but the tap  roots were deep and so hard to extricate.  I brought the fig tree home and planted  it in my yard two summers ago, but  I was not sure it would make it.  The tree lost most of it's leaves at first, my husband thought it was done and said we should discard it, but with attention to watering, the little thing rallied round.  I am so glad! It has started bearing fruit and the figs are very tasty.  Since the birds agree, and I have had to cover the fig with netting, because I just don't want to share the fruit with the birds! 

 



Jambalaya ya ya

 

Jambalaya

Assemble all the ingredients ahead of time,

 and you have an easy meal ready in 25 minutes!

 

 

Ingredients

1 lb. Good Cajun sausage, sliced and browned in skillet

1 to 2 lbs. Raw, cleaned, de-veined shrimp

 2 c. cooked chicken diced
2 c. uncooked rice
4 c. chicken stock (have it hot and set aside)
3 T oil
½ onion,
2 stalks celery,
 ½ green pepper,
 3 cloves garlic…all chopped up

1/2  Roma tomato, chopped is optional

2 bay leaves, salt, pepper and cayenne to taste.

 

 

Use very large skillet, with a good fitting cover. Into the skillet pour oil and rice,
 (you see I am using Tony C's Yellow Rice, I like the yellow color of the finished dish!  Reminds me of Paella)
stir constantly over medium heat until the rice turns golden.

Immediately add the chopped onion, celery, garlic, green pepper, bay leaves, seasonings, omit salt if you use a pre-seasoned rice. Pour the hot chicken stock over all.

 

Immediatly pour the stock over all and stir.

 

 

 

Add the raw peeled, deveined, rinsed shrimp,
stir again and cover the pan.



 

Turn down heat to low, allow to steam cook with cover in place for  20 minutes. 

 

No peeking under the lid!!!

 Here is the finished Jambalaya, nicely plumped rice, all stock absorbed.  It's ready to serve!

 

YaYa~Yum!

Buttermilk Drop Donuts, like McKenzies Bakery~ Recipe & Review

I know there is a risk when trying an Internet recipe.   
I don't need to waste precious ingredients, so it's a good practice to find reader reviews before I try any recipes out in my kitchen.

  Here is my reader review and revision for the  improvised McKenzie Buttermilk Drop donuts recipe.

 I am visiting my daughter in Washington and wanted to make fresh buttermilk donut drops for breakfast, so I located a recipe for McKenzies Bakery Buttermilk Drops on the net. 

 McKenzies Bakery was a New Orleans favorite and the Buttermilk Drops were unbelievably delish!  The bakery is now closed, so if I want  Drops, I have to make them! 

 I adapted a recipe I found online a bit and found it to be satisfactory.
 I recommend you use a  cooking thermometer to keep the oil temp. at 350 degrees. 

They are really good!

If you want lattes or iced coffee, Torani's White Chocolate Flavor is a real good flavor addition! 

Buttermilk Drop Donuts

1 cup flour

4 tsp. sugar

1/2 tsp. baking soda

1 tsp. baking powder

Pinch of salt

1/2 tsp. nutmeg

Whisk these dry ingredients together in a bowl.

Add the following to the dry ingredients and stir until moistened throughout batter.

1/2 tsp. vanilla

1 tbsp. melted butter

1 egg

1/2 cup buttermilk

Drop by spoonfull into 350 oil.  Cook until golden.  Remove and drain on papertowels.  Glaze with powder sugar glaze or dust with cinnamon sugar.  I enjoy these just plain, too!

 

 

 

 

Fig Tart Link

Have you ever...?

Fig Tart from dolciagogo.blogspot     You will have to translate for the recipe, unless you speak Italian

Old Fashioned Brine Pickles

Like my grandmother made!

The brine will turn cloudy after 1 week or so, this is normal &  means pickles are correctly brining.

I put a small bowl into jar before placing  lid on , this is to keep the pickles submerged in the brine at all times.

Grape leaves from my garden, garlic cloves, peppercorns and fresh dill flower heads, stems and leaves are added to the brine, also!

After 2 and  1/2 weeks ( I left my jar on the kitchen counter because room temp stays in the 70's) the pickles are ready!  I did check on the liquid every 5 days or so, to skim off any white scum from the top, but on this batch there was hardly anything to skim off!
I store the entire jar, as is, in the refrigerator after the pickles are ready, and we just eat right out of the brine!