Tuesday, October 20, 2009

I love this pear butter

My plans to return to meal planning (and actually eating what is posted) have been set aside.

The reason?

H1N1.

Honey is still quite ill with this virus. He is not contagious, but He is very, very tired and says that "everything tastes like dirt". Now Honey is a good man, no doubt. But he is not easy, when sick. Nothing is good, nothing tastes good, nothing is fun, nothing is worth anything.

Whew! Whew indeed.

So my plan is to just keep on keeping on, and mind my own business!

I know lets make pear butter. I made this recipe about 25 years ago. I have remembered it and wanted to make it again. When I came upon these pears at the market, I knew it was time to get cooking and make some. The orange and nutmeg combination is both delicious and fragrant. As you can see from the photo above, I only had half of the pear puree needed for a full recipe. But a half recipe will work fine for tonight. I won't complete the water bath process, because this will go into the fridge and be eaten right away.

Pear Butter
Ball Blue Book

6 - 7 pounds of pears (about 20 medium) You will need 2 quarts of cooked mashed pears.
4 c sugar
1 t grated orange peel
1/2 t fresh nutmeg
1/3 c orange juice

Wash pears, peel and core. Combine in a large sauce pan with 1/4 c water. Cover and bring to a boil, reduce heat and cook until soft. Mash with a potato masher. Stir in sugar, cook until sugar dissolves. Add remaining ingredients and cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle into jars, cap. Boil 10 minutes in water bath. Makes 4 pints.

This will make a great stir in for my daily serving of yogurt, Yum I can't wait for breakfast.

As always thanks for taking a moment to stop by.

M

Sunday, October 18, 2009

Green onion and cheddar garlic beer loaf

Beer bread is everywhere, and for good reason. It is delicious and it is easy! Also, you can't go wrong with bread, it is always a hit and it will round out that meal just right.

Cheddar and Green onion garlic bread

1 bunch green onions sliced
1 c diced cheddar cheese
3 c flour ( I used 2 c all purpose and 1 c white whole wheat)
1 T baking powder
2 T sugar
1 t garlic salt
1 12 oz bottle of beer

Heat oven to 350Combine flour(s) sugar, garlic salt and baking powder in large bowl. Stir in sliced green onions and cheddar pieces, mixing in with the flour mixture. Pour the beer over and mix. Spoon into a prepared loaf pan (or you can free form on a baking sheet), bake 45-55 minutes until done. Serve sliced and buttered. Leftovers toast well.

Makes 1 loaf

I enjoy using this danish style loaf pan, it holds the same amount of dough as a standard pan, it is simply longer and more narrow than a standard pan. It is especially helpful for little appetites, like the grandkids or folks that like to have 2 pieces.

Recipe rating:  It's Ok. (tasty but not special)

As always thanks for taking a moment to stop and say hello.

M