There's something magical about taking bushels of berries and turning them into sparkling jewels on your pantry shelf. The same goes for the classic dilly bean (still crunchy in January!), a batch of homemade spaghetti sauce (your own secret spices!) and salsa that's still fresh well into February.
Canning's pretty much the best kitchen trick, and it's easier than you think. So c'mon, let's put up some of your summer stash with these tried & true treats from our recipe box...you CAN do it!
Mom's Peach Butter
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Mom's Peach Butter From 101 Farmhouse Favorites, this recipe was shared by Violet Leonard of Chesapeake, Virginia. She writes, “Growing up, we had a huge garden and a lot of fruit trees...this is one of the many delicious things Mom canned."
18 peaches, peeled, pitted and crushed 4 c. sugar 1 t. ground cloves 1/2 t. nutmeg 1/2 t. ground ginger 4 t. cinnamon 4 1-pint canning jars and lids, sterilized
Combine crushed peaches and remaining ingredients in a large stockpot. Simmer over medium heat, stirring constantly, until thickened, about 30 minutes. Ladle hot mixture into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on a towel to cool; check for seals. Makes 3 to 4 jars.
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Here's a sample recipe from the cookbook...enjoy!
Perfectly Peachy Cake
3/4 c. biscuit baking mix 1/2 c. brown sugar, packed 1/3 c. sugar 2 eggs, beaten 2 t. vanilla extract 1/2 c. evaporated milk 2 t. butter, melted 3 peaches, peeled, pitted and mashed 3/4 t. cinnamon Garnish: vanilla ice cream
In a large bowl, combine baking mix and sugars. Stir in eggs and vanilla until blended. Mix in milk and butter. Fold in peaches and cinnamon until well mixed. Spoon mixture in to a lightly greased slow cooker. Cover and cook on low setting for 6 to 8 hours. Serve warm, topped with a scoop of ice cream. Serves 4 to 6.
While we sometimes refer to these days as the lazy days of summer, many times they're as busy as ever! Whether you're packing a picnic dinner to take to the ballpark, making snacks to take to the pool or planning a patio party with a menu that doesn't require plates and forks, we'd love for you to share your very best recipes today!
So tell us...
What are YOURfavorite PORTABLE SUMMERTIME recipes? Share it below in our Recipe Round-Up!
Just Peachy Hand Pies From Vickie's kitchen, these are so tasty when peaches are at their summertime peak. Try them with your favorite filling too!
1 T. butter 4 t. cornstarch 1/3 c. plus 1 T. sugar, divided 2 lbs. peaches, pitted, peeled and diced 1 t. cinnamon 1/8 t. salt 1 T. lemon juice 4 9-inch pie crusts 1 egg, beaten
Melt butter in a skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet. Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside.
Cut crusts into quarters; spoon 2 tablespoons filling into the center of each quarter, leaving 3/4-inch dough uncovered on each side. Fold dough over filling; press edges together to seal. Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a one-inch slit in the top of each pie.
Bake at 425 degrees for 18 to 20 minutes until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool. Makes 16 pies.
If you're anything like us, you're looking forward to the freshest of the season, ripe and ready at the farmers' market or in your very own backyard! Peaches, pears, berries of every color...we can't wait to pull out our favorite cobbler, crisp, pie, fruit salad recipes and many more.
So tell us...
What are YOUR favorite recipes using FRESH FRUIT? Share 'em all in today's Recipe Round-Up!
These mini pies are an irresistible way to enjoy THREE of our favorite fresh fruits, peaches, blackberries and blueberries! Find it in our cookbook, 101 Homestyle Favorites.
Very Berry Peach Pies Thanks to Wanda Niles from Costa Mesa, California, who shared this recipe with us!
4 c. peaches, pitted, peeled and sliced 1-1/2 c. blackberries 1 c. blueberries 3/4 c. plus 2 t. sugar, divided 1/4 c. all-purpose flour 2 T. butter, diced 2 9-inch pie Garnish: cinnamon-sugar
Combine fruit in a large bowl; mix gently. Blend 3/4 cup sugar and flour in a small bowl; toss lightly with fruit mixture. Pour fruit mixture into six to eight, 3" individual ramekins; dot with butter. Gently roll out dough on a floured surface and cut 6 to 8 circles one inch larger than ramekins. Place crusts atop ramekins. Trim and crimp edges; cut vents in crust. Sprinkle with cinnamon-sugar. Cover edges of crust with strips of aluminum foil to prevent overbrowning. Bake at 425 degrees for 40 to 45 minutes, until golden. Makes 6 to 8 servings.
Summer's official first day is still a few weeks away, but we know you're already gathering with friends for barbecues, picnics and other backyard gatherings. Even if you'll spend time indoors at a potluck, you'll still need a tasty treat to take along and share.
So tell us...
What are YOUR favorite PICNIC OR POTLUCK recipes? Share 'em all in today's Recipe Round-Up!
Butter Pecan-Peach Cake This recipe was shared with us by Carole Akers from Bellevue, Ohio, and it's so refreshing whether enjoyed indoors or out! Whip it together in a flash with just a few pantry ingredients and it's sure to please.
29-oz. can sliced peaches, undrained 18-1/4 oz. pkg. butter pecan or yellow cake mix 1/2 c. butter, melted 1 c. chopped pecans 1 c. flaked coconut
In the bottom of an ungreased 13"x9" baking pan, pour in peaches and syrup. Cover with dry cake mix; drizzle butter over the top. Sprinkle with pecans and coconut. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Makes 18 to 24 servings.
This week's Menu of the Week comes from our cookbook, Farmhouse Kitchen! Inspired by those old-fashioned kitchens and their made-from-scratch recipes, this book has been certified a national bestseller!
With recipes for every meal of the day, plus special occasions, it also includes a chapter called Farmhouse Pantry, with jellies, jams, pickles, preserves and so much more.
Peach Cobbler Muffins Shared by Bonnie Allard of Santa Rosa, California, these make a delicious breakfast or brunch treat. She writes, "My most requested muffins...I hope you all like them as much as my family & friends do! Everyone loves them so much, they disappear right away whenever I make them to share."
3 c. all-purpose flour 1 c. sugar 1-1/2 T. baking soda 1/2 t. salt 3/4 c. butter, diced 1-3/4 c. milk 16-oz. can peaches, drained and chopped
Mix flour, sugar, baking soda and salt in a large bowl. Cut in butter with a pastry knife or a fork. Add milk and peaches; stir just until moistened. Spoon batter into greased or paper-lined muffin cups, filling 2/3 full. Spoon topping onto muffins. Bake at 400 degrees for about 20 minutes, or until golden. Turn out and cool slightly on a wire rack; serve warm or cold. Makes 1-1/2 dozen.
Topping: 2 T. butter, diced 2 T. sugar 1/2 t. cinnamon
Mix together in a small bowl until crumbly.
Spicy Cheese Crispies Molly Wilson of Box Elder, South Dakota sent us this recipe along with this note, "All the kids loved the regular mild-flavored cheese crispies and my uncle told Mama she should make some for the adults...so she did!"
1 c. margarine, softened 8-oz. pkg. shredded sharp Cheddar cheese 2 c. all-purpose flour 1 t. cayenne pepper 1/2 t. salt 2 c. crispy rice cereal Optional: 1 c. pecan halves
In a large bowl, blend together margarine and cheese. Add flour, cayenne pepper and salt; stir in cereal. Shape into small balls and place on ungreased baking sheets. Flatten each ball with a fork. Top each with a pecan half, if desired. Bake at 300 degrees for 20 minutes. Cool; store tightly covered. Makes about 6 dozen.
Honey & Brown Sugar Meatloaf This recipe from Lea Ann Burwell of Charles Town, West Virginia has become one of our main dish stand-bys. She writes, "My father-in-law raises honeybees and shares the honey with us. One day I experimented with it and this has become my husband’s favorite meatloaf recipe. It is simply delicious. He also likes to use the leftovers to make hot meatloaf sandwiches the next day...yum!"
2-1/2 lbs. ground beef 1 sleeve saltine crackers, crushed 1 egg, beaten 2 c. catsup, divided 1/2 c. honey 1/2 c. brown sugar, packed
Mix ground beef, cracker crumbs, egg and 1/2 cup catsup in a large bowl until thoroughly mixed. Shape into a loaf and place in an ungreased 13"x9" baking pan. Spread 1/2 cup catsup on top of loaf. Bake at 350 degrees for one hour and 15 minutes. Mix honey, brown sugar and remaining catsup together with a whisk. Remove meatloaf from oven and pour glaze over the top. Place meatloaf under the broiler until glaze starts to bubble. Let cool slightly before slicing. Serves 6 to 8.
The Best Blondies We love this recipe from Elizabeth Cisneros of Chino Hills, California...it's a must at all of our potlucks! She writes, "For an extra-special dessert, serve squares topped with a scoop of butter brickle ice cream...delicious!"
1 c. butter, melted 2 c. brown sugar, packed 2 eggs, beaten 2 t. vanilla extract 2 c. all-purpose flour 1/2 t. baking powder 1/4 t. salt 1 c. chopped pecans 1 c. white chocolate chips 3/4 c. toffee or caramel baking bits
Line a 12"x9" baking pan with parchment paper. Spray sides of pan with non-stick vegetable spray and set aside. In a large bowl, mix together butter and brown sugar. Beat in eggs and vanilla until mixture is smooth. Stir in flour, baking powder and salt; mix in pecans, chocolate chips and baking bits. Pour into prepared pan and spread evenly. Bake at 375 degrees for 30 to 40 minutes, until set in the middle. Allow to cool in pan before cutting into squares. Makes one dozen.
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Here in Ohio, we're in that perfect season where summer is just giving way to fall, and that means lots of familiar flavors in the kitchen...a return to soups and roasts, apples & cinnamon for dessert.
We love this time of year and wanted to share some of what our Featured Friday bloggers have been cooking up lately. Click the links or the photos below to get the recipes!
This week, we've been celebrating all the handed-down goodness in our kitchens, whether it be from Grandma, Mom or another beloved member of your family. Seems only fitting that we should round up favorites that have been passed down to YOU, don't you think?
What's YOUR favorite recipe that has been HANDED DOWN to you? Share 'em all in today's Recipe Round-Up.
Here's one to inspire you from our Cookbook of the Week,From Grandma's Kitchen. It's filled with over 200 treasured family recipes.
Peach-Walnut Crisp Shared with us by Debbie Zlupko of Aston, Pennsylvania...thanks Debbie! Treat yourself to a big scoop of vanilla ice cream on top…heavenly.
5 c. fresh or frozen peach slices, thawed 1 T. all-purpose flour 3 T. sugar 1/2 c. quick-cooking oats, uncooked 1/4 c. whole-wheat flour 2 T. wheat and barley cereal 1/2 c. brown sugar, packed 1/4 t. nutmeg 2 T. chopped walnuts 1/4 c. buttermilk
Drain and discard any juice from peaches; arrange slices in an ungreased 8" round baking pan. In a small bowl, stir together all-purpose flour and sugar. Sprinkle over peaches, tossing to coat. In a separate bowl, combine remaining ingredients, except buttermilk; mix well. Pour buttermilk over oat mixture and combine mixture with a fork until it resembles coarse crumbs. Sprinkle oat mixture on top of peaches. Bake at 350 degrees for 30 to 35 minutes or until top is golden. Serves 6.
Link up YOUR favorite HANDED-DOWN recipes below and, if you're joining this hop, link back here by using our handy button below.