Pumpkin Bread

Recipe makes 1 loaf

Ingredients
                     
Water                      3 TB
Pumpkin, canned     2/3 cup  
Vegetable Oil          2 TB  
Egg                         1  
Bread Flour             2 1/4 cups  
Salt                         1 tsp  
Brown Sugar           2 TB  
Ground cloves         1/4 tsp  
Ground nutmeg       1/2 tsp  
Dried ginger            1/4 tsp  
Ground cinnamon    1 1/2 tsp  
Active Dry Yeast    1 1/4 tsp  
Pecan                     1/3 cup Crushed

Directions

Combine dry mixture (make sure at room temp) and liquid ingredients (80 degrees) in mixing bowl
on low speed
Beat 2 to 3 minutes on medium speed then add eggs and beat 1 minute
By hand, stir pecans and enough remaining bread flour to make a firm dough
Knead on floured surface 5 to 7 minutes or until smooth and elastic using additional flour if necessary

Placed dough in lightly oiled bowl and turn to grease top
Cover and let rise until dough tests ripe
Turn dough onto lightly floured surface and punch down to remove air bubbles
Roll into a rectangle then starting with shorter side roll up tightly pressing dough as you go
Pinch edges and ends to seal then place in greased loaf pan then cover let

rise until indentation remains after touching
Bake in preheated 375º F oven 30 to 40 minutes
Remove from pan and cool

  ENJOY!!!

Fried Apples

Ingredients
2 Apples (cooking apples)
1 tablespoons butter or margarine
2 tablespoons brown sugar
Cinnamon to taste

Preparation

 In a large skillet heat butter until it is bubbling DO NOT BURN
Peel the apples and remove the cores and cut into 1/2" thick slices then
 add the apple slices to the skillet and cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown turning several times to brown evenly
Add the brown sugar, cinnamon and continue to cook until sugar has melted and started to caramelize
Apple slices should be tender
Serve as a side dish while still warm or scoop vanilla ice cream on top
ENJOY!!!

Fudge Cookies

Ingredients

Cooking spray
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract

Preparation

Preheat oven to 350°
Spray your baking sheets with cooking spray
Mix flour, soda and salt in small bowl
Melt butter in a saucepan over medium, heat do not burn, remove from heat then stir in cocoa, granulated sugar and brown sugar
Then add yogurt and vanilla stirring
Add flour mixture stirring until moist
Drop level tablespoons 2 inches apart onto pre-sprayed baking sheets
Bake at 350° for 8 to 10 minutes or until almost set
Cool on pans 2 to 3 minutes until firm
Remove cookies from pans cool on a wire rack
ENJOY!!!

Triple Chocolate Delight

Ingredients

   Cooking spray
   1/2 cup plus 3 tablespoons sugar
   1/4 cup 2% reduced-fat milk
   2 tablespoons plus 2 teaspoons unsweetened cocoa
   1 1/2 tablespoons butter
   1/2 ounce unsweetened chocolate, chopped
   5 tablespoons all-purpose flour (sift after measuring)
   1/2 teaspoon vanilla extract
   1/8 teaspoon salt
   1 large egg white
   8 teaspoons semisweet chocolate chips

Preparation

     Preheat oven to 350°
  Lightly coat 4 sections of a muffin pan with cooking spray then sprinkle 3/4 teaspoon sugar into each shaking and turning to coat each section one at a time
  Mix 1/2 cup plus 2 tablespoons sugar, milk and cocoa in a small saucepan stirring
well with a whisk while bringing to a boil over medium heat
 Cook until sugar dissolves about 2-3 minutes stirring constantly
 Remove from heat add butter and 1/2 ounce unsweetened chocolate stir until the chocolate melts and mixture is smooth then cool chocolate mixture 10 minutes
 Add flour, vanilla, salt, and egg white to chocolate mixture stirring with a whisk just
until blended
 Spoon 2 tablespoons chocolate mixture into each prepared section of your muffin pan and top each with 2 teaspoons chocolate chips
 Divide the remaining chocolate mixture evenly spreading to cover the chocolate chips  Bake at 350° for 20 minutes until barely set
 Cool for 10 minutes then invert onto dessert plates
 Serve warm
         

Publish Post

       ENJOY!!!

Double Chocolate Cupcakes

Ingredients

     1 cup all purpose flour
     1/3 cup unsweetened cocoa
     1 teaspoon baking soda
     1/8 teaspoon salt
     2/3 cup granulated sugar
     1/4 cup softened butter
     1/2 cup egg substitute (or 2 large eggs) <--- 4 Anna
     1 teaspoon vanilla
     1/2 cup 2% milk (1% low-fat buttermilk) <--- 4 Anna
     1 1/4 ounces dark chocolate finely chopped
     2 tablespoons powdered sugar

Preparation

 Preheat oven to 350°
 Combine flour (I like to sift after I measure) cocoa, baking soda, and salt
 In a bowl beat granulated sugar and butter with a mixer at medium speed about 3 min
 Add egg and vanilla beating well then add flour mixture and milk alternately to granulated
sugar mixture beginning and ending with flour mixture
Fold in chocolate
Spoon batter into 12 muffin cups lined with muffin cup liners
Bake at 350° for 18 minutes check with wooden pick inserted in center
Remove from pan and cool completely on a wire rack
Sprinkle with powdered sugar just before serving

   ENJOY!!!

Vanilla Custard

Ingredients 2 cups half and half 1 teaspoon vanilla extract 3/4 cup granulated sugar ¼ cup bleached all-purpose flour 1/8 teaspoon salt 6 large egg yolks     Heat half-and-half in a saucepan over medium heat adding the vanilla extract Stir together the sugar, flour and salt in a mixing bowl Place the bowl on a damp towel on your working surface this will keep the bowl in place freeing up both hands to work with Whisk in the egg yolks then continue to whisk until well blended Slowly and in a thin stream pour one third of the hot half-and-half into the egg mixture Whisk well as you are pouring to incorporate the egg you must pour slowly and whisk well to avoid cooking the egg Pour the warm egg mixture into the saucepan with the remaining half-and-half all the while whisking Cook over medium heat whisking constantly until the mixture reaches a thick, creamy consistency about 5-8 minutes Remove pastry cream from the hot saucepan into a clean bowl Cover the surface of the pastry cream with a piece of plastic film wrap being sure the surface of the pastry cream is covered to avoid developing a skin then refrigerate immediately The cream is ready to use when it has completely cooled This pastry cream can be made ahead and refrigerated for up to three days   ENJOY!!!

Making Flavored/Infused Olive Oil(s)

An Explanation Of What We Are Doing & Why It Works

Herbs and spices get their flavors from the essential oils in them
Most of these oils are aromatic compounds that you smell as you eat and these aromas
create much of the flavor you taste and because these compounds are oils they are soluble
in the cooking oils you use
When you put herbs and spices in oil most of the oils that give them there taste will infuse
into the oil lending their scents and flavors
Then again trying to infuse water with the same herbs and spices won't work remembering
that oil and water don't mix is true thus what will dissolve in oil won't dissolve in water and vice versa
You can mix water and sugar or salt as an example but these will not mix in oil

When flavoring olive oils you must be extremely careful to avoid botulism
Botulism is caused when bacteria forms in water in your oil
Notice I said "water in your oil", not oil, only use dried ingrediants to flavor your olive oil
What should you do to avoid botulism?
Bacteria will not develop in oil but it can grow in water thus absolutely no water should be
allowed into your oil via a wet container, fresh herbs or what have you
The ONLY time you can use fresh ingrediants in your oil is if you store it in your refridgerator and
use it within 7 days MAX
When keeping your oil in a refridgerator they tend to become cloudy but will clear up when warm
To test this therory place unflavored oil in your fridge to see how it will become cloudy
This will put your mind at ease!!
Always use dried herbs to make any flavored olive oils you wish to keep longer than 7 days
You can purchase your dried herbs or make your own using a food dyhidraoter or by haning the
upside down in direct sunlight or in a dry room with a of your house that has a draft in very small bunches

First choose containers that have tight fitting lids then sterilize each container placing them
in boiling water for 10 minutes and ensuring they're completely dry before using

I'll add a "flavored" extra virgin olive oil recipe first using dried herbs which can store for up to one year
followed by an "infused" extra virgin olive oil recipe using fresh ingrediants that be should use within 7 days

How to flavor olive oil using fresh herbs

Mix a day prior to use to give the flavors time to infuse
Store in your refridgerator covered then remove about an hour to before use to bring it to room temperature

Mix together any of the following ingredients singular or mix and match to create your own unique flavoring
I will mix them all for one awesome tasting oil

     2 cups of extra virgin olive oil
     1 sprig fresh rosemary
     1 sprig fresh thyme
     1 sprig fresh oregano
     2 fresh bay leaves
     1 clove garlic  peeled and crushed
     Chili powder
     red pepper flakes


I like to warm the oil to a temperature of no more then 140 degrees
This is warm enough to infuse the flavors yet cool enough nto to allow the oil to burn which changes
the taste dramidically to unusable



How to flavor olive oil using dried herbs

Sprigs of dried herbs such as rosemary, thyme or basil look very attractive in a bottle or jar
You can either buy your herbs or dry your own as explained earlier
Fill your container up to a 1/4 to 1/3 full with your dried herbs and top with extra virgin olive oil using
a small funnel where needed
Tightly seal and leave to infuse in a dark place away from heat and light for about a month before using
Using this method your flavored olive oils can be kept up to one year


Be sure to date and mark what is in your containers before storing!!

Enjoy!!!

Sour Cream Dip Recipes

I can never understand purchasing dips when
it is so easy to make your own and the taste is far
better then store bought so lets get started!!!

Sour Cream Vegetable Dip

Mix a carton of sour cream with 1 package dry vegetable soup mix
Keep in refrigerated for a few hours before serving
Great on fresh veggies, potato chips and crackers

French Onion Dip

8oz cream cheese softened
1 envelopes Onion Soup Mix
1 cup sour cream
1 TB Worcestershire sauce
1 1/2 teaspoons garlic salt
Milk to thin if needed

Blend softened cream cheese with a wire whisk or a fork until smooth
Add sour cream, Worcestershire sauce and garlic salt then mix well
Add milk very slowly and in small very small amounts and stir in until desired consistency
Take a coffee grinder and grind seasoning mix or simply take out the larger pieces and crush in a small bowl with the bottom of a glass then add to mixture and blend
Refrigerate until ready to serve

Salsa Sour Cream Dip

Drain salsa of your choice then simply mix equal parts of your favorite salsa and sour cream
You can easily play the flavor based on the type of salsa you choose
Terrific with tortilla chips or corn chips

Hot Mex Dip

Mix one can of refried beans (regular or fat free) with ½ carton of sour cream then add one package of Taco seasoning and 8 oz shredded cheddar cheese mix
Place in ungreased casserole dish and bake at 350 degrees for 30 minutes or until bubbly Garnish with a dollop of sour cream, more shredded cheddar cheese and some chopped green onions

       ENJOY!!

Garlic Cream Sauce

Need a snappy easy to make sauce for a veggie dip or more?
Try this one pot sauce that can be made days ahead of time

Ingredients

2 cups Cream

6 large Garlic cloves, thickly sliced

1/8 teaspoon Salt

1/8 teaspoon freshly ground Black Pepper


Combine the cream, garlic, salt and pepper in a medium saucepan
Simmer until the sauce will coat the back of a spoon 15-20 minutes
Makes 11/2 cups sauce

      ENJOY!!

Poultry Brine

Making chicken or turkey juicy and tender many times is as easy as simply using a high quality brine
Pork also suffer from being too dry or over cooked and also can be mercifully saved by using a high quality brine before cooking
Brine overnight for best results but as little as an hour or two will enhance your finished dish
This recipe will make enough for 2-3 chickens or one turkey
You can omit or add any spice or herb of your choice but keep the salt and sugar
levels as written or your brine will be lacking

2 Gallons Water
1 1/2 cups Pickling Salt
1 1/2 cups Brown Sugar (not packed)
4 TB Garlic Powder
2 TB Chili Powder
2 TB Ground Sage
2 TB Crushed Red Pepper
2 TB Fresh black pepper
4 Whole Bay leaves
2 TB Old Bay Seasoning
2 TB Cayenne Pepper
2 TB Italian seasoning

Combine all the ingredients in a stock pot
Bring to a boil, turn heat down to a simmer
Simmer and stir frequently until all the ingredients are dissolved
Allow to cool to room temperature before immersing the meat
Use a container large enough to cover what you're marinating completely
Store in refrigerator or in a cooler with a empty plastic gallon milk jug filled
with water and frozen solid in your freezer
At times two are needed to keep everything cold
           

Clyde's Best Ribs

 Ingredients

2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
1 1/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg 
 4-5 lbs pork spareribs


 Directions

In a medium bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves and nutmeg
Stir above together and mix very well

Trim excess fat off ribs then apply rub liberally to the ribs pressing into meat
Cover with plastic wrap and refrigerate ribs overnight then remove them from the refrigerator 1 hour before smoking

Prepare an outdoor smoker for 200 to 225 degrees
Smoke ribs for 6 to 8 hours or until crispy outside and tender inside the meat will pull away from the bone when done by the smoking method

Oven Method

Preheat over to 325
Prepare as above except  completely wrap with plastic wrap then tin foil and place in a refrigerator overnight
Remove from the refrigerator 1 hour before baking
Place in a shallow pan or on a cookie sheet with a lip.
Bake for 1.5 hrs checking after 1 hr. You can add liquid smoke to enhance flavor

         ENJOY!!!

Homemade Peanut Butter Cups

Makes 3 dozen peanut butter cups


1 cups creamy peanut butter
1/4 cup unsalted butter
1/4 cup light brown sugar
1 1/4 cups powdered sugar
4 cups milk chocolate chips (two 11.5-oz bags)
1/4 cup vegetable shortening


Place paper liners in a 24 count mini muffin pan
Line a cookie/baking sheet with parchment paper

In a medium saucepan mix the peanut butter, butter and brown sugar over medium heat
Heat until completely melted stirring constantly until slightly bubbly
Remove from the heat
Add the powdered sugar a qtr cup at a time folding until completely combined before adding more
Set aside and let cool.


Melt the chocolate chips and shortening together in the microwave on 30% power for 25 second until completely melted. Mix after each 25 second cooking time thoroughly


Using a couple of teaspoons spoon melted chocolate into the bottom of each lined muffin cup.


Take a heaping teaspoon out the peanut butter mixture and roll it into a ball then flatten with fingers 
on the prepared baking sheet lined with parchment paper
Refrigerate both the muffin tins and the peanut butter patties for 30 minutes


After 30 minutes place a peanut butter patty on top of each chocolate lined muffin tin. 
Reheat the chocolate mixture at 30% power for 25 seconds or until melted then use a spoon and add chocolate on top of each peanut butter patty to about 1/8" of the rim of the cups


Refrigerate again for 30 minutes
Store in the refrigerator or freezer. 
These tend to become soft at room temperature so what I do is place them in a bowl on top of a larger bowl filled with crushes ice when serving for a party snack 
   ENJOY!!!

Clyde's Tiramisu

6 egg yolks
1 1/4 cups sugar
1 1/2 cups mascarpone cheese
1 3/4 - 2 cups heavy whipping cream (start with lower amount add more if needed)
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur
unsweetened cocoa powder
chocolate candy bar or hunk of dark chocolate


Combine egg yolks and sugar in the top of a double boiler. Bring water to boil then reduce heat to low and cook for

about 5-10 minutes stirring the whole time (very important)...
Remove from heat and whip until it becomes thick.
When thick add mascarpone and fold mixture.
Take whip cream and beat till stiff peaks form.
Fold into yolk mixture and set aside.
Split the lady fingers in half scoop put cream and line them along the bottom and sides of a large glass bowl or

container of your choice.
Brush with coffee liqueur then spoon half of the cream filling over the lady fingers.
Repeat ladyfingers, coffee liqueur and filling layers.
Garnish with cocoa using a sifter or screen and add chocolate curls.
Refrigerate several hours or overnight. Very Important!!!
To make chocolate curls I use a vegetable peeler on a chocolate candy bar or hunk of dark chocolate

I also, at times will take a red raspberry spreadable fruit, microwave for 10-15 secs depending on amount I am using, then drizzle over the top and garnish with fresh red raspberries
hmnmnm hmnmmn nummy

Enjoy!!!

**or use the following for the filling in above recipe**
CHEESE FILLING

16 oz ricotta cheese

1/3 cup + 1 T sugar

1 egg yolk

Zest of ½ lemon

Simply combine cheese with sugar, egg yolk and lemon zest using a food processor or wire whisk

optional: I like to add 1/4 cup finely chopped chopped walnuts but that's just me (8

Grilled Pork Chops

     Ingredients

     1/2 cup packed dark brown sugar
     1 teaspoon salt
     1 teaspoon pepper
     1 tablespoon ground cumin
     1 tablespoon ground fennel seed (use coffee grinder for best results)
     1 tablespoon ground coriander
     1 tablespoon paprika
     6 bone in blade cut pork chops at least 1 inche thick
     4 hands full of hickory wood chips


       Directions

      Combine all ingredients and rub mixture all over pork chops
      Cover with plastic wrap and refrigerate overnight
   

      Soak wood chips in water overnight
 Place the wood chips in the center of a 15 inch long piece of heavy-duty aluminum foil
Fold the edges of the foil toward the chips leaving a 3 inch opening for smoke to escape
Stack and light coals. Push the hot coals into pile on one side of grill then lay foil packet over coals
Open bottom vent all the way and the lid vent halfway then let the grill heat for 5 minutes
Brush the cooking area clean and coat with olive oil using tongs and a piece of paper towel
   

      Arrange chops on the grill for indirect grilling on the side of grill with no coals
Place lid over grill positioning lid vents directly over meat and cook until chops register 145 degrees with an instant

read thermometer after 25 to 30 minutes
 Once the internal temp is reached place chops directly over the hot coals and grill about 2-3 minutes per side untill

brown, turning only once
Remove to a serving platter and let rest 15 minutes

          ENJOY!!!

Grape Jam/Jelly

Pick the grapes! (or buy them already picked)
You can use Concord grapes, red grapes or other grapes. Taste the grapes if they have good flavor then your jam/jelly will have the same flavor but intensified

Wash the jars and lids. A dishwasher works well especially if it has a sanitize cycle
If you don't have a dishwasher with a sanitize cycle you can wash the containers in hot soapy water then rinse well and sanitize the jars by boiling them for 10 minutes
Keep the jars in hot water until they are used
Keeping them hot will prevent the jars from breaking when you fill them

Put the lids into a pan of hot not quite boiling water for 5 minutes, and use the magnetic lid lifter to pull them out as needed

Take your grapes off the stem seperating and keeping the good grapes only
Any grape that has a defect toss it out. Remember "when in doubt toss it out"
Measure out 6 cups of grapes then wash under cold water in a colander
Let as much of the water run off as possible

Crush or chop the grapes with a potatoe masher or the bottom of a jar in a large pot
You want to simply break the skin to expose the inside of the grape
No hard smashing required this is a simply process
I do half the grapes at a time







Put the crushed grapes in a big pot on the stove over medium
to high heat (stir often to prevent burning at 1st) until it starts
to boil then reduce the heat and simmer for 12-15 minutes.
You just want to soften the skins to help release the juice and break down the grapes

Allow to cool slightly then run the crushed cooked grapes through
a food mill which helps to extract more juice
This not necessary but helps you get the most out of the grapes
You can simply put the grapes in a double piece of cheesecloth
 and twist to strain
You'll need 5 cups of grape juice when your done



DO NOT DOUBLE BATCHES since large batches take longer to cook you'll loose flaver and quality

Place the juice back in your large pot stirring in 6-7 cups of sugar
and bring to a full rolling boil
Add your pectin according to package instructions keep the full boil
on for one minute
I add more pectin then the directions on any package ofsame states
simply to ensure my finished product sets properly
        
Heat your dome lids in hot (but not boiling) water
Putting the lids into a pan of hot water for at least several minutes will soften up the gummed surface to ensure a solid seal during the hot water bath process

I keep a couple metal tablespoons in a glass of ice water then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like then I know the jelly is ready
If not I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute

Fill the jars to within ¼-inch of the top and wipe any spilled jelly off the top then seat the lid and tighten the ring
Then put them into the boiling water canner at this point till all your jars are full or your out of product

Keep the jars covered with at least 1 inche of water
Keep the water boiling.
Boil them for 5 minutes
Follow the directions for the pectin you are usin

Lift the jars out of the water with your jar lifter tongs and let them cool
without touching or bumping them in a draft-free place (usually takes overnight)
You can then remove the rings if you like

Once the jars are cool you can check that they are sealed verifying that the lid has been sucked down
Just press in the center gently with your finger
If it pops up and down it is not sealed
Refrigerator right away and use within a month or so

Once cooled they're ready to store in a dark, cool dry place.

Enjoy!!!

Canning Supplies 101

Here will you find a short list of supplies that will help you
start your canning adventures

Canning Jars
There jars and lids designed for canning
The jars can be used over and over again for many years
Canning jars come in various sizes including:
Quarts and pints (used for fruit, applesauce, tomatoes, pickles and more...)
8 oz. jars for jam, jelly and relishes
Quart and pint size jars are available in regular or wide mouth styles
The wide mouth style is best for larger pieces of fruit and vegetables
Canning jars are usually sold in a boxes of 12 with each jar including a two-piece lid
When you are reusing your jars you will need to purchase new dome lids
Dome lids should never be reused
You'll need to purchase new dome lids each time you do your canning. Make sure you get the right size dome lids for your used canning jars, either regular or wide-mouth
Myself, I prefer not to use any jars not made specifically for canning. Canning jars are tempered glass made for canning.

Water bath canner
A canning pot must be deep enough to completely submerge jars with a minimum 1 inch of water covering the top of the lids. Canning pots have a rack to keep the jars off the bottom of the pot



Jar Lifter
A very handy tool for removing freshly processed jars from the boiling water


Wide mouth canning funnel
Used when filling jars W/O the mess


A non-metallic spatula/knife
Use to release trapped air from your jars before processing

Magnetic Lid Lifter
Use to remove the dome lids from hot water 


Other supplies include:Clean damp cloth to wipe the dome lids before placing the caps on the jars
A heavy towel to place the hot jars on after they're removed from the canner
A small pot to heat the dome lids


The above five listed items can be purchased in one convenient package from most retail stores 
or online for under $10.00


Lets Start Canning!!

Have all your equipment ready to use:
Wash jars and lids with hot soapy water
Thoroughly rinse and air dry
Check glass jar rims for chips or cracks
DO NOT USE any that fail your inspection
When in doubt through it out!!!
Wash new caps with hot water before using them

Fill the canning pot with hot water ensuring that the jars will be covered a minimum of one inch
Place your jars in the water to keep them hot

Prepare the food
Always start with fruit at the peak of freshness
Fruit and vegetables should be washed, peeled and prepared according to your recipe
For fruit you can use a product such as "Fruit Fresh" to prevent discoloration
Follow the package directions for the desired amounts of sugar and water for a light, medium or heavy syrup. Prepare jams and jellies according to the directions for the brand of pectin you're using or
follow one of the recipes I have posted on this blog


Pack prepared food into hot jars, leaving a head space usually 1/4" to 1/3" below the top of the jars rim 
or what is recommended in the recipe your using


Take a nonmetallic spatula or knife down through the ingredients to release any trapped air bubbles
 
Wipe the jar rims with a clean damp cloth to remove all traces of food/moisture

Place a cap on each jar directly over the rim

Screw the lid band onto the jar ensuring you do not over tighten

Place the jars on the rack in the canner. Add more water if necessary to cover the jars a minimum of one inch


Place the lid on and bring the water to a full rolling boil
Continue to boil for the time stated in your recipe (begin timing after the water begins to boil)

Turn off heat unless you will continue to use the canning pot
Using the jar tongs remove jars from water and place jars on your dish towel
Allow to cool several hours or overnight

Check the seal on the dome lids which should be lowered in the middle and not move up or down when you lightly press on them. 
Remove bands wash them and dry them thoroughly
I suggest taking the bands off for storage
This is important if they will be in a damp area such as a basement where the rims could become rusty


Label and date the jars then store them in a dark, cool and dry area where there's no chance of freezing

If any of the jars did not seal refrigerate same and use the within a few weeks
Unsealed jars may also be reprocessed even though I choose not to.


Before consuming any canned product always examine jars for signs of spoilage.
Remember the golden rule "When in doubt toss it out"

One Rise Homemade Bread

This recipe makes 2 loaves of bread

ingredients

Water (120°-130°F)        3 cups  
Vegetable oil or Shortening       2 TB  
Bread Flour        6 1/2 cups  
Salt        1 TB   
Sugar        3 TB
 Active Dry Yeast    2 TB   
Butter        melted enough to brush top after baking  
Directions

Note: Cake pans, casserole dishes, pie plates, coffee cans, muffin tins, or other oven-proof dishes may be used. Fill containers half full to allow space for rising.


Directions

In large mixer bowl, combine flour, yeast, sugar and salt; mix well. Add water and shortening or oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand or with two wooden spoons, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 30 minutes.

Stir down batter with a spoon. Divide dough evenly between 2 greased bread pans, 8 x 5-inch. (See Baker's note for other pan options.) Cover; let rise in warm place until batter reaches tops of pans, 20 to 30 minutes. Bake in a preheated 375°F oven for 35 to 40 minutes until golden brown. Remove from pans immediately; place on rack.
Brush with butter; cool before cutting.

Clyde'e Chicken & Shrimp Capelli

3oz pkg Sun Dried Tomatoes
Parmesan Cheese (prefer freshly grated)
  Olive Oil (virgin or extra virgin)
1 each green yellow orange seeded and cut length wise 1/4 inch thick
2 red pepper prepared as above
1 large white/sweet onion sliced same as peppers
8 oz mushrooms (sliced or left whole if small)
2 chicken breast (debone save for water cut length wise then slice these in 1/2)
8oz fresh shrimp (devein slice length wise in 1/2 shrimp optional)
fresh basil to taste
salt and pepper to taste
2 TB tomato paste (optional)
1 PKG capellini spaghetti pasta

Reconstitute sun dried tomatoes in hot water according to pkg directions
Then slice length wise 1/4 inch thick place on shallow dish add 2 TB warm olive oil toss
Add 2 TB cheese toss then sprinkle more cheese on top.
Set aside to allow guest to garnish their own plates as desired when meal is complete
Preheat oven to lowest setting
Prepare vegetables as directed
Start large pot with salted water for spaghetti when this comes to a boil add bones from
chicken breast boil for 15 min minimum remove bones and skim if desired.
Turn down to simmer and place lid on pot.
Bring back to boil when all other ingredients are cooked.
Heat frying pan add 2 TB olive oil then chicken saute till breast are done
Remove place in oven safe bowl put cover with foil place in oven
Heat 1/4 cup olive oil (or more to taste need sauce for pasta) and saute 1/2 of red peppers for 3-4 minutes remove set aside placing in appropriate container
Bring pot of water back to full rolling boil
Heat 2 TB olive oil and saute onions 3-4 minutes till almost translucent add 2 TB olive oil
and rest of vegetables saute 3-4 minutes add shrimp saute till pink no longer
Add the red peppers olive oil that is still warm to pan bring everything to same temp about
2 minutes tossing all along add salt/pepper to taste toss again
Add tomato paste if desired toss till paste in incorporated turn heat off do not cover
Cook pasta 2 minutes using a pasta spoon remove a serving from pot place onto plates
Serve meal from pan onto pasta dust with cheese add sun dried tomatoes ENJOY

Clyde Cooks

 Hello Everyone...
         My love for COOKING shows no bounds so off I go into this world they call "BLOGGING"...
I will share the knowledge I've garnered over the years and put same on these cyber pages for all to view
I sincerely hope you enjoy my recipes and share them with your friends... PLEASE call them your own I hold no copy rights LOL
Bear with me as this blog goes from the infant stage to what I am sure will never be a completion...            
I hope you enjoy this blog and share many of the cooking advice I place here with your family and friends!!!
            all the best,
                   Clyde