Canning: Tomatoes (packed in own juice)

 Tomatoes - Whole, Halved, or Quartered (packed in own juice)

2 1/2 to 3 1/2 pounds tomatoes per quart

Bottled lemon juice, or citric acid

Salt (optional)

Prepare tomatoes by washing them, removing skins and seeds (if desired), and chopping to desired size. 

For Quarts: Add 2 tablespoons lemon juice (or 1/2 teaspoon citric acid) to each jar. Pack tomatoes into hot jars until space between tomatoes fills with juice (no air pockets). Leave 1/2-inch headspace. Wipe rims. Add flats and rings, and adjust to finger-tip tight. Process for 1 hour and 25 minutes in a boiling-water canner. 

For Pints: Add 1 tablespoons lemon juice (or 1/4 teaspoon citric acid) to each jar. Pack tomatoes into hot jars until space between tomatoes fills with juice (no air pockets). Leave 1/2-inch headspace. Wipe rims. Add flats and rings, and adjust to finger-tip tight. Process for 1 hour and 25 minutes in a boiling-water canner.  

"Crazy Cake" (Vegan Depression-Era Chocolate Cake)

 

Chocolate Crazy Cake

Ingredients:

3 cups (360g) flour

2 cups (400g) sugar

1 teaspoon (6g) salt

½ cup (40g) cocoa powder

2 teaspoons (9g) baking soda

¾ cup (148g) oil

2 Tablespoons vinegar

2 teaspoons (10g) vanilla

2 cups (254g) water

Directions:

Preheat oven to 350. Mix all dry ingredients together. Add all wet ingredients and mix until thoroughly combined. Pour into half-sheet pan lined with parchment and bake 20-22 minutes.

Spice Cake (from ChocCuterie Desserts)

 

Spice Cake

Ingredients:

2½ cups (315g) flour 

2 teaspoons (8g) baking powder

1 teaspoon (6g) baking soda

½ teaspoon (3g) salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground cloves

¼ teaspoon ground allspice

⅛ teaspoon ground cardamom

1¾ cups (350 grams) light brown sugar packed

¾ cup (347g) canola or vegetable oil

½ cup (125g) unsweetened applesauce

4 large (200g) eggs

1½ teaspoons pure vanilla extract

1 cup (240 ml) buttermilk (or buttermilk substitute: 1 Tbsp vinegar + 1 cup soy milk)

Directions:

Preheat the oven to 350°F. Spray a 9x13 baking pan well with nonstick cooking spray and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined. Set aside. 

In a measuring cup, mix vinegar and soy milk and let sit for 10 minutes. 

In a separate large mixing bowl, whisk together the brown sugar, oil, applesauce, eggs, vanilla extract, and soy milk + vinegar mixture until fully combined.

Add the dry ingredients to the wet ingredients and mix together until just combined.

Pour the batter into the prepared baking pan. Bake for 30 to 45 minutes or until the top of the cake is set and a toothpick inserted into the center comes out clean.

Remove from the oven and transfer to a wire rack to cool completely.

Recipe adapted from Live Well Bake Often

Spiced Nuts

 

Spiced Pecans

Recipe from Auntie Florence

Ingredients: 

⅓ cup soy milk (or evaporated milk)

1 cup (198g) sugar

2 teaspoons (5g) cinnamon

¼ teaspoon allspice

½ teaspoon (3g) vanilla

2½ cups (275g) pecans

Directions: 

Prepare a 36” sheet of foil sprayed with cooking spray and lay out on countertop. Put all ingredients except nuts into saucepan. Bring to a boil and boil until soft ball stage (230 degrees). Remove from heat and stir in the nuts. Pour onto greased foil and spread out.

Peanut Butter Cups from Sister Martha Passey

 

Peanut Butter Cups 

Ingredients: 

¼ cup (57g) butter 

1½ cups (405g) peanut butter 

2 cups (227g) powdered sugar 

Semisweet chocolate chips

Directions: 

Mix butter, peanut butter, and powdered sugar and work as pie dough. Roll into small balls about the size of marbles and put in dish. Set aside. 

Arrange paper candy cups on cookie sheet. Melt chocolate and put a small amount of melted chocolate in little cups, then put a peanut butter ball in cups. Cover the ball with more chocolate. When all cups are filled, put into refrigerator to set up and become firm. 

Soft Caramels

 

Soft Caramels

Recipe from Jolene Stoll

Ingredients:

2 cups (396g) white sugar

1 cup (213g) brown sugar

1 cup (312) light corn syrup

1 cup (226g) butter

2 cups (482g) canned coconut milk

2 teaspoon (10g) vanilla

½ teaspoon (3g) salt

Directions:

Butter a 9x9 pan thoroughly and set aside. Combine all ingredients except vanilla in a heavy sauce pot. Over medium heat, bring to a rolling boil. Stir constantly until sugar is dissolved and butter is melted. Reduce heat but keep a rolling boil. 

When the mixture boils down, brush the sides of the pot with water to wash down any crystals. Cook to a firm ball stage (240 degrees at Utah County altitude). Remove from heat and add vanilla. Pour into buttered pan and let cool. Cut into individual squares. Wrap in wax paper. 

Brownies (Mini Brownies from ChocCuterie Desserts)

Mini Brownies

Ingredients:

1½ cups (297g) granulated sugar

¾ cup (90g) all-purpose flour

⅔ cup (56g) cocoa powder

½ cup (57g) powdered sugar

½ cup (85g) chocolate chips

¾ teaspoons (4g) salt

2 large (100g) eggs

½ cup (99g) canola oil

2 tablespoons (29g) water

½ teaspoon (3g) vanilla

Directions

Preheat the oven to 325°F. Lightly spray a mini muffin tins with cooking spray.

In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.

In a large bowl, whisk together the eggs, olive oil, water, and vanilla.

Sprinkle the dry mix over the wet mix and stir until just combined.

Scoop the batter into the prepared pan with mini muffin scoop and use a spatula to smooth the top. Bake for 20 minutes, or until a toothpick comes out with only a few crumbs attached. Cool completely. 

Store in an airtight container at room temperature for up to 3 days.

Makes 34 mini muffin brownies

Adapted from Love and Lemons

Holiday Apple Salad

Holiday Apple Salad

Ingredients

For the Candied Pecans

½ c brown sugar

¼ tsp cinnamon

¼ tsp kosher salt

2 Tbsp water

1 c pecans

For the Salad

6 c salad greens

2 apples, thinly sliced

½ c dried cranberries

For the Dressing

2 Tbsp apple cider vinegar

½ shallot, finely chopped

½ Tbsp dijon mustard

⅓ c oil

Black Bean Brownies

 

Black Bean Brownies

Ingredients

1 (15 oz) can black beans, drained and rinsed

2 large eggs

¼ cup cocoa powder

⅔ cup (scant) sugar

⅓ cup coconut oil

½ tsp baking powder

Pinch of salt

¼ tsp peppermint extract

Handful of Gluten-Free oats (optional)

¾ cup chocolate chips, divided

Preheat oven to 350º. Place all ingredients except chocolate chips in a blender or food processor and blend until smooth. Stir in ½ cup chocolate chips. Pour into greased 8x8 baking dish and top with remaining chocolate chips. Bake for 30–35 minutes. Let cool completely and cut into pieces. Store leftovers in fridge. 

Bacon Balsamic-Roasted Brussels Sprouts

 Bacon Balsamic-Roasted Brussels Sprouts

Serves 3-4 

Preparation 15 mins 

Cook Time 55 mins

Total Time 1 hr 10 mins

Ingredients

4 slices thick-cut applewood smoked bacon, cut into pieces

1 pound Brussels sprouts, quartered

2 Tablespoons balsamic vinegar

1 Tablespoon olive oil

Kosher salt, to taste

Black pepper, to taste

2 Tablespoons brown sugar

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Set aside.

Cut bacon into bite-sized pieces and place in a single layer on baking sheet. Bake for 13-15 minutes in preheated oven until crispy but not overcooked.

While bacon is cooking, cut sprouts in half lengthwise, then half them again to create quarters. Place in a bowl with balsamic vinegar, olive oil, salt and pepper. Toss to coat.

When bacon is done, transfer to paper towel-lined plate to drain. Arrange sprouts in a single layer on same baking sheet. Roast 20-30 minutes, turning sprouts every 10 minutes or so to help even cooking, until tender and browned.

Remove from oven and add bacon back to pan, arranging it evenly with sprouts. Sprinkle brown sugar over sprouts, then return to oven and roast another 6-8 minutes until sugar is caramelized.

Cool slightly before serving. Enjoy!

Zucchini “Mock Apple Pie” Bars

 

Zucchini “Mock Apple Pie” Bars

Filling:

8 cups zucchini or summer squash, shredded

1 cup lemon juice

1 cup sugar

1 ½ tsp cinnamon

Cook zucchini and lemon juice in saucepan until tender, then drain. Add sugar & cinnamon.

Crust: 

(recommend doubling the crust)

2 cups flour

½ cup sugar

½ cup brown sugar

¾ cup butter, soft

Preheat oven to 350. Mix ingredients together until crumbly. Put half in a greased 9x13 pan. Bake for 10 minutes. 

Add filling, then sprinkle remaining crust mixture on top. Bake for 40-50 minutes longer.

Classic DIY "Stove Top" Stuffing

 Classic DIY "Stove Top" Stuffing

Recipe by Alison Roman

Serves 8

1 loaf crusty white bread (french bread, ciabatta, etc)

½ cup (1 stick) unsalted butter

4 celery stalks, finely chopped

2 garlic cloves, finely chopped

2 onions, finely chopped

Salt and pepper

2 Tbsp. finely chopped sage

1 Tbsp. finely chopped rosemary

2 large eggs

2½ cups chicken broth

Tear the bread into large bite-sized pieces (crust and all) and place on a baking sheet. Let it sit out at least 6 hours, preferably overnight (if you don't have time for this, don't panic: just throw bread in a 325° oven, and toss occasionally until croutons feel pretty dry but are not toasted, about 30 minutes).

Once your bread is ready: Melt the butter in a large skillet over medium heat and add the celery, garlic, and onions. Season with salt and pepper and stir to coat. Cook, stirring pretty frequently until the vegetables are softened, about 5 minutes. Add the sage and rosemary and cook another few minutes, until everything in the skillet gets to know each other.

Crack the eggs into a bowl and pour the stock into another bowl. Whisk a little bit of the broth into the eggs. Then pour the egg mixture into the bowl with the stock. Season with salt and pepper.

Transfer the bread to a large bowl and add your celery-onion mixture and your egg-broth mixture. Using your hands, spatula or spoon, mix everything together. You want to be gentle yet firm — you don't want to mush the bread, but you also want to make sure the bread is absorbing all the wonderful things (for a perfect stuffing experience in every bite).

Preheat the oven to 425°.

Transfer the stuffing mixture to a 9- by 13-inch baking dish (or any 2 ½-3 quart oven-safe vessel) and cover with foil. Bake the stuffing for 25-30 minutes then remove the foil and return to oven for another 10-15 minutes to get the top all golden brown and crunchy (obviously the best part of the stuffing).

Monster Cookies

 Monster Cookies

Adapted from Tasty Kitchen

Ingredients

1 stick butter, softened

¼ cup sugar

¾ cup brown sugar, packed

1 large egg

½ Tbsp vanilla extract

¼ cup peanut butter

¾ cup flour

¼ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

1 tsp kosher salt

¾ cup oats (quick or regular rolled oats work fine)

¼ cup M&Ms 

¼ cup pecans, chopped (optional)

½ cup semi-sweet chocolate chips

1 cup Rice Krispies cereal

Instructions

1. Preheat oven to 375.

2. Cream butter with sugars until fluffy. Add egg & beat well. Add vanilla and peanut butter & beat together. 

3. Combine dry ingredients (flour–oats). Add to mixing bowl and mix till combined.

4. Add mix-ins, then mix until just barely combined. Do not over mix!

5. (Optional: Chill dough until firm)

6. Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown (8–10 minutes) then allow to cool on a rack.

Teriyaki Sauce

 

Teriyaki Sauce

Ingredients:

½ cup soy sauce

2 tsp sesame oil

2 oranges, juiced

2 Tbsp honey

2 tsp ginger

½ cup scallions

2 tsp garlic, minced

Sesame seeds, optional

Meat Marinade

 

Meat Marinade

Grandma Symmons

Ingredients:

½ cup canola oil

1 Tbsp oregano

1 Tbsp garlic powder

1 Tbsp red wine vinegar

1 Tbsp ketchup

Pepper & Salt

Dinner Rolls in Under an Hour

 

Dinner Rolls in Under an Hour

1 cup plus 2 Tbsp warm water

⅓ cup oil

2 Tbsp active dry yeast

¼ cup sugar

½ tsp salt

1 egg

3 ½ cups flour, divided

Directions:

1. Preheat oven to 400 degrees.

2. In the bowl of your stand mixer, combine water, oil, yeast, and sugar. Allow the mixture to rest for 15 minutes.

3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture using a dough hook. Add the remaining flour ½ cup at a time. 

4. Shape dough into 12 balls and place in a greased 9x13 pan. Let dough rest for 10 minutes.

5. Bake for 10-15 minutes or until tops are just golden brown

Sourdough Pizza Dough

 

Sourdough Pizza Dough

Ingredients:

1/2 cup starter 113g

4 cups flour 600g

1.5 cups water 354g

2 teaspoons salt

2 tablespoons olive oil 26.6

Directions:

1. The morning of pizza night, add the ingredients to a stand mixer bowl.

2. With a dough hook, mix the dough on medium speed until the dough passes the windowpane test, which might take up to 10 minutes.

3. Place in an oiled bowl and cover with a lid or plastic wrap. Rest at room temperature for about 8 hours.

4. Preheat oven to 475.

5. Divide the dough into 4 equal sections and allow to rest while you prepare your toppings.

6. Roll out on a lightly floured surface. I like to create a bit of a ridge around the outside for hand stretched thickness.

7. Spread pizza sauce and top with your favorite toppings.

8. Bake for 13-15 minutes. Finish off with a 3 minute broil to achieve the browning on top of the crust.