Here It Is

 

 

Grandma Walton's Danish Apple Dessert Bars

 

Crust:

2 Cups shortening

5 cups flour

1 tsp. salt

Mix as for pie crust then :

Mix 2 egg yolks in a measuring cup then add cup until at the 1 1/3 line. Add liquid to pie crust mixture add in and then divide into two balls. Roll out one ball then place dough into a Jelly Roll pan.

Then:

Peel and slice about 10 to 12 apples. Mix with 1 cup sugar, 1 tsp cinnamon , 3 Tbs. lemon juice and 1/4 tsp. nutmeg. Spread over the dough in the jelly roll pan.

Roll out the other ball of dough and place over the top of the apple mixture. Pinch edges together  so sealed. Beat egg whites with whisk until frothy. Brush over top of dough. Place in oven and bake 40 to 50 minutes at 4oo degrees.

While baking mix together 1 to 2 cups of powder sugar with 2 to 3 tsp of very hot water. Stir in 1/2 tsp of vanilla. Brush on top immediately when dessert is removed from the oven.

Remember to keep a knife in the pan at all times.  :)

 

Carmel Apples

Fall time and Carmel apples seem to go hand in hand. Sitting around in the teacher's room last Friday many commented on the craving for a good Carmel apple. So, I thought I would share this wonderful recipe with all. This recipe happens to come from Grandma Walker. Her sister-in-law use to make and sale Carmel apples at the Idaho State Fair, and this was the recipe that she would use.
Not only can you do the traditional dipped apple with this, but cutting an apple up and drizzling it with this Carmel is delish. If you are feeling really indulgent then top it off with some whip cream, the kind you squirt from the can. Yum!

Carmel Apples

2 C. brown sugar

2 cubes butter

1 can condensed milk

1 C light Karo syrup

Cook stirring continually on stove top. Use a candy thermometer and cook til 240 degrees. When it reaches this temp. take off heat and add 10 large marshmallows. Stir until melted.

I also cook in a crockpot. Put all ing. in the crockpot on low. Cook for about 1 1/2. Stir a few times. When done then stir in 10 large marshmallows.

Apples Apples Apples

My sister Kerry came over for the weekend. We started by picking grapes in the morning and then we came home and had a major canning and juicing session. She juiced 24 quarts of grapes and helped me can 21 quarts of apple pie filling. I was so thankful for her help. This seems to be the "Grand Puba" in canning, apple pie filling. One you really want because it is the greatest thing to have on hand, but yet it is the dreaded canning session. This time was so easy with her help. We got all done in about 3 1/2 hours.Here is the really really good recipe!

Apple Pie Filling

For Seven Quarts:

6 quarts blanched, fresh apples sliced 1/4" thick- I peel and slice mine with an apple peeler slicer corer machine. Then I put 4 cups of the apples in the microwave for 2 min. and  add them to the hot mixture.

5 1/2 C. sugar

1 T. cinnamon

1 t. nutmeg (optional)

2 1/2 C. cold water

5 C. apple juice or apple cider

3/4 C. lemon juice

3 C. ULTRA GEL

Combine sugar, spices, water, apple juice and lemon juice in large kettle. Add ULTRA GEL gradually with s wire whisk and stir until smooth. Cook until thick and bubbly. Fold in apple slices Fill jars leaving 1/2" head space.

Process in water bath for 35 minutes. Add five minutes processing time for elevations from 3,000 to 5,000 ft.

This recipe is from the ULTRA GEL Answer Book.

I live to make apple crisp with this recipe. It is also great over pancakes or ice cream.

Enjoy!!!



Roasted Tomato Garlic Soup

My kitchen is filled with the aroma of fall soup. I can tell this will be a favorite around here.

Roasted Tomato Garlic Soup

12 tomatoes

2 carrots -- cut in 1" pieces

1 large onion -- quartered

2 whole heads garlic -- peeled (or more, to taste)

olive oil

2 cups chicken broth -- (or 3)



1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until veggies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.

Cream may be added to taste when the soup is served.

Cinnamon Carmel Corn

Kerry, my sister, came over and we had to make a game day snack.

Cinnamon Carmel Corn

12 Cups popped corn( about 1/2 Cup un-popped)

Mix with 1/2 Cup to 1 Cup pecan pieces.

In a microwaveable brown add 1 Cup brown sugar and 3/4 tsp. brown sugar. Mix together. Then cut up 1 stick of butter and put over mixture. Pour 1/4 Cup corn syrup into mixture. Microwave for 30 seconds. Stir. Then microwave for 2  min., stir. Place back in microwave for 1 min. Add 1 tsp. vanilla and 1/2 tsp baking soda.Stir. When done pour over popcorn mixture and stir to coat. Place popcorn on cookie sheet and bake in oven at 250 for 30 minutes, stirring every 10 minutes. When done pull out of oven and drizzle 3 squares of melted white almond bark over the top. Let set until chocolate is set up. Serve in bowl. Enjoy!! Yummy!



Tomatillo Green Salsa

5 cups chopped tomatillos

1½ cups seeded, chopped long green chiles

½ cup seeded, finely chopped jalapeño peppers

4 cups chopped onions

1 cup bottled lemon or lime juice

6 cloves garlic, finely chopped

1 tablespoon ground cumin*

3 tablespoons oregano leaves*

1 tablespoon salt

1 teaspoon black pepper

Combine all ingredients in a large saucepan and stir

frequently over high heat until mixture begins to boil,

then reduce heat and simmer for 20 minutes, stirring

occasionally. Ladle hot into pint jars, leaving ½ inch

head space. Adjust lids and process in a boiling water

canner: 15 minutes at 0–1,000 feet altitude; 20 minutes at

1,001–6,000 feet; or 25 minutes above 6,000 feet.

Yield: 5 pints

I do not add cumin or cilantro. I add cilantro when we eat it so it is fresh. I do not care for cumin in my salsa.
I love to pour over a pork roast that is rubbed in garlic, line juice and Cajun seasoning. I then slow roast it for several hours about 250 degrees.
Then I shred pork and eat in tortilla shells with cilantro and fresh cilantro. You can add sour cream.
I also like to make Chicken Enchilada Verde with this salsa.

Tomato Season

Family favorite is to open up a jar of Mandarin sauce, pour over some chicken breasts and serve with rice. Yum!!
I do not can it with peppers. If I feel like peppers I add it when we eat the sauce.

Mandarin Sauce

Yield: 12 pints

8 C. tomatoes

4 C. onions

4 C. green peppers

2 (20 oz.) cans pineapple. I use one can crushed and one can tidbits.

6 C. sugar

8 T. soy sauce

3 C. vinegar

1 C. water

1 1/2 C. Ultra Gel

Blanch and peel tomatoes. Stem and core and cut coarsely.

Cut onions and peppers into quarter sized chunks. Combine tomatoes, pineapple with juice , onions and peppers in 8-10 quart pan. Add sugar, soy sauce vinegar, and water. Bring to boil. Gradually add Ultra Gel. I use whisk to add Utlra Gel.

Pour into pint jars. Leave 1/2" head space. Process immediately for 35 minutes. Add 5 minutes 1,000 to 3,000 ft above sea level. Add 10 minutes 3,000 - 5,000 ft. above sea level.

this recipe was taken from The Ultra Gel Answer Book.