Hello everyone. I have been MIA quite awhile from my blog. It seems like the summer was plagued by sick relatives, funerals, and picking up equipment for the winery. No real fun trips but hubby and I did take time to find new places to eat in new destinations. We traveled to Texas, many overnight trips in Missouri, and finally on to South Carolina to pick up equipment. I can't believe we were three hours from Charleston but equipment was needed at the winery so we went back home. I love Charleston but there is always a new trip to plan around it.
We reacquainted ourselves with Braum's Creamery while in Springfield, MO. They are originally out of Oklahoma but have expanded some to other states. First of all, their ice cream is too die for but wait to you taste one of their burgers. I think hubby and I were there 3 times in a 36 hour span. We didn't expand our eating horizons in Springfield, but surely enjoyed ourselves at Braum's. Sometimes you have to stick to the tested foodie places.
On our trip to South Carolina we ate at "Patty's" in Kentucky and "Henry's Louisiana Grill" in Georgia that I will be blogging about shortly.
In between all those things, I did find time to make my favorite strawberry jam. It won 2nd place with many others in a Ball Canning Company contest several years ago. I won $400 in canning supplies. I have given away many of the jars and packages of mix, but I still have many jars to supply my daughter with for next year's salsa making. She has gone into making salsa for sell besides her job as a pharmacist. She did good with her sales this year so she will be expanding next year. She is even thinking of moving out of the city and buying some acreage to grow her tomatoes.
So if you like fast friendly Strawberry Jam, try my recipe.
Balsamic Vinegar-Strawberry Jam
(makes about 5 (8 ounce) half pints)
1 cup balsamic vinegar
4 cups crushed strawberries
1/2 cup honey
1 1.59 ounce package Ball Simple Creations Freezer Jam Fruit Pectin
Place balsamic vinegar in a small saucepan. Cook over medium heat until reduced to 3/4 cup. Chill until cool.
Mix strawberries, honey and cooled balsamic vinegar in a large mixing bowl. Let stand for 10 minutes. Add pectin stirring well.
Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to three weeks or freezer up to one year.
See you soon, Barbara
I recently received my new Southern Living Christmas Cookbook. I've been looking forward to creating the cover picture so today was the day. This book has an incredible amount of mouth watering recipes, but the cover picture is what sold me on the cookbook.
Can you believe five months from today Christmas carols will have overflowed all the radio stations and probably a good portion of our prized Christmas baking creations will only be memories? Good memories that is!
My choice to bake today was Coconut-Glazed Baby Bundt Cakes. While these babies start out with a packaged cake mix, they are truly elegant for a Christmas brunch. My family has already devoured half of them today. So if you have time this summer, try them out or earmark for the 2009 Holidays.
Coconut-Glazed Baby Bundt Cakes
(adapted from Southern Living Christmas Cookbook 2009)
Cakes-
1 (18.25 ounce) package white cake mix
2 large eggs
1 (8 ounce) container sour cream
1/2 cup water
1/3 cup vegetable oil
Powdered Sugar Glaze-
2 cups powdered sugar
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
Garnish-
3/4 cup sweetened flake coconut
Preheat oven to 350 degrees. Spray 10 (1 cup) baby Bundt pans with cooking spray.
Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes.
Pour batter evenly into prepared pans about 1/2 cup batter per pan.
Bake for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Pour Powdered Sugar Glaze evenly over cakes; sprinkle with coconut.
To make glaze, stir together powdered sugar, 3 tablespoons milk, and vanilla, adding another 1 tablespoon for desired consistency.
Serves 10.
Have a Great Sunday!
Barbara
Chocolate-Zucchini Cake
Okay I know better than to plant zucchini, but my neighbors don't. The zucchini keeps flowing into my kitchen, but I think I've found the answer how to serve it. Of course, just add chocolate. My theory when you've cooked it every which way during the summer, switch to the chocolate. Chocolate Rocks!This incredible bundt cake comes from Southern Living 2002 Annual Recipes. I knew Southern Living would not fail me for a recipe. I started with the index of 2008 Annual Recipes and finally found this cherished recipe in 2002 index. So if you are embedded with a constant supply of zucchini, you will love this recipe with its moist and chocolaty taste.
Chocolate-Zucchini Cake
(adapted from Southern Living)
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
3 cups sugar
3 (1-ounce) unsweetened chocolate baking squares, melted
1-1/2 cups vegetable oil
3 cups grated zucchini (2 medium)
1 cup pecans, chopped
Powdered sugar
Preheat oven to 350 degrees. Spray bundt pan with no-stick cooking spray.
In a medium bowl, combine first 4 ingredients. Set aside.
Beat eggs at medium spped with an electric mixer. Gradually add sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into prepared pan.
Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. (My cake was done in 1 hour.) Cool in pan 15 minutes. Invert onto serving plate and dust with powdered sugar.
8 to 10 servings.
Okay, I've either had you scan or read through my zucchini recipe. Now with a Drum Roll, the winners are
Dough Maven and Laureen
Please get in touch with me with your address by Monday, July 27 so I can have your Pillsbury package sent to you.
See You Back Soon With Christmas in July!
Barbara
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