Kash's Red Raspberry Dutch Oven Cobbler

If you are looking for a simple treat for camping, and you're willing to step outside the S'more box, you've come to the right place.
Are you in charge of dessert for your Lake Powell trip or your family reunion?  The possibilities are endless with this basic recipe (see suggestions below).  If it were any more simple it would be take out.
This treat is perfect paired with fresh raspberries and cream, or stacked (Dutch oven talk) with Kash's Black Cherry Chocolate Dutch Oven Cobbler, for your favorite chocoholic.

Red Raspberry Dutch Oven Cobbler
Kash Castleberry
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one 12-14 inch Dutch Oven
2 cans raspberry pie filling
1 yellow cake mix
oil for cake mix*
fresh raspberries and mint for garnish (optional)

Line the Dutch oven with foil for easy clean up.
Heat briquettes in chimney for 15-30 minutes
While briquettes are heating, place raspberry filling in Dutch oven.
Mix cake according to package directions, omitting eggs and adding extra 1/4 cup water instead. (eggs make the cobbler puff up too much while baking).
Pour cake mix on top of fruit. Place lid on Dutch oven.
Place 7-10 coals below oven, and 16 coals on top of oven lid in a circular fashion.
Bake for about 30-35 minutes for 14 inch or about 35-40 minutes for a 12 inch Dutch oven, checking after about 15 minutes. If desired, rotate lid 1/4 turn to left and Dutch oven 1/4 turn to the right for more even heating.
Serve with cream or ice cream, garnish with fresh raspberries and mint if desired.

Tips:
See this post for more on Dutch oven cooking and heating up briquettes, etc.
*-We were at our cabin when I made this and I forgot to buy oil. So we melted a cube of butter instead of using vegetable oil. It baked up perfectly. Just in case you are worried about not getting enough sat fat in your diet. 
-If baking in an oven at home, I suggest baking in a large cast iron skillet or two 9 inch round cake pans at 350 for about 35-45 minutes, or until cake is done.
-Alternatives to the raspberry/yellow cake combo:
use a chocolate cake mix and raspberries.
lemon cake and lemon filling.
Strawberry cake and cherry filling.
Mix a few mini chocolate chips into the yellow cake mix.
Lay a few broken up Hershey bars on top of the cake after baking and let melt slightly.
Top with fresh raspberries, blueberries and serve with whipped cream for a red, white and blue dessert.
Use a spice cake mix and apple pie filling on the bottom layer.

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Kash's Black Cherry Chocolate Dutch Oven Cobbler

We purchased our Dutch ovens about twenty years ago, with the thought in mind we would use the Dutch ovens for cooking in the wilderness.
Grant is a big time: camper/hiker/backpacker/bowhunter/all around guy's guy. Whatever that means. He loves anything that has to do with the out-of-doors. Me, on the other hand...
Well.
Let's just say a couple of days at our cabin fills my quota for getting in touch with nature. That said, once every three or four years, I dust off the Dutch ovens and channel my inner pioneer.

While I was at Stake Girl's Camp last week, my new friend Kash (who I was privileged to work with in the kitchen) provided this recipe and all of the ingredients (right down to the briquettes) for all the Young Women and their leaders at camp. Yikes. That was a lot of work. Thanks Kash.
The recipe was a winner! Everyone loved the gooey, rich, chocolaty-cherry dessert. It takes about two minutes to throw in the Dutch oven and cooks in about 30-40 mins. We made this at our cabin for the Fourth, and everyone loved it. I also made Kash's Red Raspberry Dutch Oven Cobbler, which I'll post next.
Get on your pioneer. You'll love this dessert.

Kash's Black Cherry Chocolate Dutch Oven Cobbler
Kash Castleberry
print recipe

one 12-14 inch dutch oven
2 cans cherry pie filling
1 box Devils Food Cake
1-12 oz can Black Cherry Soda ( I used Shasta)
1-12 oz bag chocolate chips, semi sweet or milk
heavy duty foil (optional)

About 1/2 hour before cooking:
Heat briquettes in chimney for 15-30 minutes until briquettes turn white. Directions here.
Line the dutch oven with heavy duty foil*. Spray foil lightly with cooking spray.
Spoon cherry pie filling into foil lined pan. Sprinkle dry cake mix evenly on top of fruit.
Pour Black Cherry Soda over dry cake mix. Mix gently with fork so the soda doesn't mix too deep into the cherry layer. Don't worry about mixing too much, the moisture will even out during baking.
Place the dutch oven lid on.
Place 7-10 coals below the oven, and 16 coals on top of the oven in a circular fashion.
Bake 25-35 minutes for a 14 inch oven and 30-40 for a 12 inch oven.
Check after about 15 minutes. When cake is done, remove from heat and sprinkle with chocolate chips. Place lid back on and allow chocolate to melt.  Serve warm with cream or ice cream.
Serves 15-18.

Tips:
-Dutch Oven purists will probably frown upon the use of foil to line the pan. I say easier is better while camping. You may make this dessert without lining the pan, but be prepared to clean up a sticky mess off the bottom of the pan :)
-I suggest preparing this dish before dinner. After the cobbler is done cooking, remove from heat.  It will keep warm for at least a couple of hours with the lid on.
-When we first started Dutch oven cooking, we (I use the term "we" loosely) thought if 10 coals on the bottom were good, 20 were better. Not so. If the recipe calls for 10 on the bottom and 16 on the top, follow the recipe suggestion. Or you'll have blackened cobbler.
-When baking in a Dutch oven, more of the coals should be on top (or on the lid) of the oven to prevent burning the bottom of the dish.
-Briquettes vs other brands-  Kash only likes to use Kingsford. I agree. We have experimented with other brands, Kingsford is best.

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Strawberry and Goat Cheese Bruschetta

Getting your grocery list ready for Sunday? If you want to be the favorite child, make this for Mom. It takes about 20-30 minutes to throw together and will make you look like a pro in the kitchen. Not that you need help in that area.
I made this appetizer a few weeks ago with Cape Cod Chopped Salad,  Lobster Shells and some Baked Lemon Chicken. It's a  delicious, simple and beautiful meal fit for a queen, or in this case, your Mother.

Have a wonderful weekend :)
loves,
Si

Strawberry and Goat Cheese Bruschetta
adapted from Allrecipes.com
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1/2 cup balsamic vinegar
1 baguette, sliced into 3/4 inch slices
2 tablespoons olive oil
1 pint strawberries, washed and diced
2 teaspoons fresh thyme leaves
1/4 cup fresh basil, chopped
5 oz goat cheese, room temperature
salt and freshly ground pepper to taste


Heat vinegar in a small pan over medium heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.

Prepare a grill for high heat. Place bread slices on baking sheet and brush with olive oil.
Combine strawberries thyme and basil in a small bowl and set aside.

Grill bread on the preheated grill until browned, about 3 minutes per side. Alternately, you may toast the bread under a broiler until light golden.

Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional basil and thyme.
Serves approximately 12 as an appetizer.

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Blueberry Light Wheat Pancakes with Maple Butter

I made the Maple Butter two ways. Above I followed directions and cooked the syrup. The second time I simply whipped the room temp butter with 1/2 cup of pure maple syrup (below).

I lovelovelove breakfast. I remember talking to my friend Nick about how people just don't eat or go out to eat breakfast much any more (unless you count McD's).
Sad. I'm a HUGE breakfast fan. If I have a chance to go out for either breakfast or lunch, I'll choose breakfast nine out of ten times.  At home, I make breakfast every morning for the baby.  I found this recipe at Leanne Bakes, a wonderful blog filled with yummy dishes. I changed up the recipe by adding cake flour (to lighten the cakes) and yogurt (instead of banana for moisture and tang) to the original recipe and then modified the maple butter to a simplified version.

We loved these cakes!  Grant, Jake and I ate the entire batch. Jake complained about the pancakes being "all healthy" because he saw me adding yogurt. Good thing he didn't catch the wheat addition...
I guess the fact that he ate about ten pancakes total means the wheat and yogurt didn't kill him.

Blueberry Light Wheat Pancakes with Maple Butter
A Bountiful Kitchen
print recipe
1 cup cake flour
1 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
dash of salt
2 cups thick buttermilk (I like Winder Dairy brand)
1/2 cup thick vanilla yogurt (I used Chobani)
2 eggs
1/4 cup canola oil
1 1/2 cup blueberries, fresh ( if frozen, see note below)

Mix dry ingredients together in large bowl.
In a medium bowl, combine wet ingredients: buttermilk, yogurt, eggs and oil  and stir until blended.
Add the wet ingredient to the dry ingredients and stir until just combined. Gently fold in blueberries.
Heat a lightly oiled griddle or non-stick frying pan to medium high heat.
Using a ¼ cup measure, pour batter onto pan. Cook just until bubbles begin to form, then flip carefully.
Continue to cook for an additional 2-4 minutes until pancake is done in the middle.  Test by quickly pressing on the center of the pancake and check to see if the cake springs back. Do not pat down the pancake, do not flip more than one time.
Top with Maple Butter.

Maple Butter
3/4 cup pure maple syrup
1 cup butter
Heat the maple syrup in a saucepan, until it reaches 240F.  Remove from heat and stir in the butter.
Whip in a stand mixer until combined well, about 10 minutes.

Tips:
-If you are using frozen blueberries,do not thaw berries first. Add the berries to the batter after you have poured the batter on the griddle. Sprinkle a few berries on each pancake. Let cook, then flip to cook the other side. Resist the urge to flatten out the pancake or “even up” the pancake. This will result in a pancake that is not light and airy. If you add frozen berries to the batter and mix, the berries will bleed into the batter as they thaw, and you'll end up with blue batter.
-I tried the maple butter as written above, then also made it using 1 cup butter softened, and ½ cup pure maple syrup beaten for about 10 minutes. It saved the step of of boiling the maple syrup and produced a thicker butter than the boiled method. If you are looking for more of a syrup, use the cook method, if you want a thick, spreadable butter, just beat butter and syrup together.

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Sheri's Pomegranate Avocado Salsa

We love this salsa. Made with pomegranates and avocados, it not only has great flavor combinations, but looks really festive for the holidays. It takes about 5 minutes to put together (if you buy the pomegranates seeded, thank you Costco).  I made this twice last week and it was a hit both times.
Christmas is coming.
Is your goose getting fat?


Sheri's Pomegranate Salsa
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1-2 pomegranates seeded* or about 1 1/2 cups (see note about purchasing pre-seeded pomegranates)
2 tomatoes diced (or about  1 1/2 cups)
2 avocados diced
1 bunch green onions chopped (mostly the tops and a few stems),

or red onion chopped 1/2 cup
1 teaspoon coriander
salt and pepper to taste
1/2 teaspoon red pepper flakes, or to taste

juice of 1 lime, optional

chopped cilantro, optional

Place all ingredients in medium sized bowl. 

Mix together gently.  Let sit at room temperature before serving.
Best served with large Fritos.

Tips:

-*Pomegranates may be purchased pre-seeded at Costco in a two pack.  Each container holds about 1 1/2 cups of pomegranate seeds. I used one package, or one half of the Costco container (227g  for this recipe). 

-I halved the original recipe, this recipe serves about 4-6 hungry people or 12 polite people. 

-The recipe calls for letting the salsa sit for several hours at room temperature, I made this both times and we ate it up immediately after. 

-If you want the salsa to look like the photo attached, make sure to GENTLY mix the salsa. 

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Butter Lettuce, Grapefruit and Avocado Salad

After gorging ourselves on turkey, cranberry sauce and stuffing for the better part of a week, We are turning over a new leaf. A healthy leaf. The "I have a physical on Friday because I turned 50 leaf".
Oh.
Dear.
No more pumpkin pie for me.
At least till Saturday.
Try this salad.
I know you'll love it. It's perfect for holiday meals coming up.
Or if you are cramming for your cholesterol test.
Just sayin.



Butter Lettuce, Grapefruit and Avocado Salad
Adapted from Bon Appetit 
print recipe

Dressing:
2 tablespoons apple cider vinegar

1-2 tablespoons minced shallot

1 tablespoon honey
1/3 cup olive or canola oil
sea salt

fresh ground pepper

Salad:
8 large butter lettuce leaves, gently washed and dried
3 ripe avocados, sliced into one inch chunks
3 large Ruby Red and/or pink grapefruits, all peel and white pith cut away, 

segments cut from between membranes

Whisk the dressing ingredients together in a small bowl. If you like the dressing to be on the sweeter side, add an additional tablespoon or two of honey.  Set aside. This can be made in advance and refrigerated until day of serving. 

Place the cleaned butter lettuce on a tray or on individual salad plates. Fill evenly with grapefruit and avocados. Drizzle with dressing and serve immediately. 

Tips:

-If making ahead,  prepare the dressing and refrigerate up to three days in advance. Wash the lettuce and store in a Ziploc bag with paper towels to absorb moisture. Cut up the grapefruit,  store in a bowl in refrigerator. Drain the grapefruit juice before placing the fruit in lettuce leaves. Slice the avocado and assemble salad just before serving. 

-I only used about half of the dressing total. 

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Bountiful Blueberry Pie

Pie. Oh how I love pie.
Blueberry pie is one of our family favorites. I make one every year for Grant. Last year, I followed Alton Brown's instructions for making a lattice top for this pie. Loved the way it turned out.
I know you're going to love it too.
Happy Thanksgiving!



Bountiful Blueberry Pie
A Bountiful Kitchen
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6 cups blueberries, fresh or frozen
1 1/4 cups sugar, divided
dash of salt
1/3 cup dry tapioca, I used Minute Tapioca brand
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon

1/2 teaspoon almond extract (optional)
double crust for pie, found here

egg yolk for top of pie

Place two cups of blueberries in a large heavy sauce pan with 1/4 cup of sugar.
Using a potato masher, crush the berries and cook for about 5 minutes. Remove from heat. 

Add the remaining 4 cups of berries, remaining 1 cup sugar, tapioca, lemon juice, cinnamon. and almond extract if using.
Set aside for 15 minutes. 

Prepare crust. 

Preheat oven to 325. 

Roll out half of dough and cover the bottom of a 9 inch pie plate. Fill with prepared blueberry filling.  Roll out top crust,  if making a lattice top crust, follow these directions (courtesy Alton Brown):

Cut into 11/8  inch wide strips that are at least 10-inches long. Using a ruler that is 1 1/8-inches wide, lay the ruler on the dough at 1 edge and roll across dough using the edge of the ruler as you go to cut through the dough. Lay 4 strips of dough across the top of the filling horizontally, leaving an even amount of space in between each strip. Fold back 2 alternating strips and lay down another strip in the middle of the pie, perpendicular to the other strips. Return the strips that are laid back to their original position. Next, fold back the other 2 strips and lay down a strip to the left of the center perpendicular strip. Return the strips that are laid back to their original position and repeat on the other side of the perpendicular strip, folding back the same 2 strips as you did on the other side. Once you have a lattice, brush all the strips of dough with the egg yolk, trim excess dough and pinch strips and edge of crust in order to seal.

Place the pie on the bottom rack of the oven on top of a cookie sheet or sheet of foil to catch drippings and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes. Watch carefully!
Place the pie on a rack and allow to cool to room temperature before serving, about 2 hours. 

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Cinnamon Apple Cider Muffins

My latest muffin obsession: a Pinterest find, Cinnamon Apple Cider Muffins from Mel's Kitchen Cafe.  I've made these 4 times in the past week and a half.
They're that good.

Fresh, simple, delicious and made with wheat flour, so they qualify as (semi) healthy eating :)

Happy Fall Break!

Cinnamon Apple Cider Muffins

Mel's Kitchen Cafe blog

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1/4 cup (4 tablespoons) butter, softened, or vegetable or canola oil
1/3 cup plain yogurt or light sour cream
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 cups whole wheat flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/3 cup apple cider
1 teaspoon vanilla extract
1 cup peeled, cored and chopped apple
Cinnamon and sugar for sprinkling


Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.

In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt. Add the dry ingredients to the batter. Mix until just combined. Mix in the applesauce. Stir in the apple cider and vanilla. Gently fold the apples into the muffin batter. Divide the batter evenly among the 12 muffin cups (fill about 1/2 to 2/3 full – use another muffin tin if you have extra batter).

Sprinkle with cinnamon and sugar. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.

Tips:
-I have made these with several variations, canola oil in place of butter. In place of the yogurt, light sour cream. Instead of plain yogurt, I like to use vanilla flavored yogurt. Instead of half white and half brown sugar, you may use all brown, or all white. 

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Rhubarb Pie

Rhubarb pie.
You've probably eaten it many times. I think I had a bite of rhubarb pie once and it was underwhelming, to say the least.
A few weeks ago, I had a life changing experience with Rhubarb...

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Mango-Peach Tango

Hooray, our plums are finally ripe!  I found this recipe in the August Southern Living Magazine and thought it would be a perfect way to use up some of our fruit. We served it with Honey Lime Enchiladas.
Everyone at dinner agreed- it's a keeper.

Mango-Peach Tango
Southern Living Magazine, August 2012
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1/4 cup fresh lime juice
3 tablespoons sugar
1 tablespoon seeded and minced jalapeño pepper
2 mangoes, peeled and chopped
3 large peaches, peeled and chopped
3 cups chopped plums
1-2 tablespoon chopped fresh mint
1-2 tablespoon chopped fresh cilantro

Stir together first 3 ingredients in a large bowl until sugar dissolves.
Add mangoes and next 4 ingredients, tossing to coat.
Cover and chill 2 to 6 hours.

Tips:
-I made this immediately before serving, chilling for 2-6 hours is not necessary, but allows flavors to blend.
-You may slice or chop the fruit, I preferred it chopped.

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Fresh Strawberry-Jello Cake with Strawberry Cream Cheese Frosting & Giveaway!

Guess what this week is? A Bountiful Kitchen's four year blogiversary.  Whoohoo.
Time to celebrate!  What says celebration better than cake, ice cream and presents?
Let's have a little giveaway. How about a couple of cookbooks -one from me, one from Tilly (mook) and gift certificates for ice cream and yogurt, also from our favorite, Tillamook! Here's the deal...

Two cookbooks:

 This one's from me. 

Guess who donated this one? 

Three of these, any flavor...

Twelve of these, any flavor and variety (light, regular)

The recipe- I made this yummy Strawberry cake a few weeks ago, by request for a family wedding celebration. It's really simple, and uses fresh strawberries in the cake and the frosting. Great for a summer celebration or a girl birthday. Or a Blogiversary ;)

The giveaway- Leave a comment, let me know- what's your favorite cake? Check back on Friday. I'll post the winner (one winner, chosen by Random Counter) and another celebration cake, made with Tillamook ice cream.  You're going to love it.



PS- I was not paid for this post, or given free products. The opinions stated are my own.

Fresh Strawberry-Jello Cake with Strawberry Cream Cheese Frosting

A Bountiful Kitchen, adapted (quite a bit)  from Paula Deen

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1 (18.25-ounce) box white cake mix*

1/4 cup flour
1  small (3-ounce) box strawberry-flavored instant gelatin
8-9 oz fresh strawberries (weight after trimming tops off) about 1 small basket, crushed or blended
4 large eggs
1/2 cup vegetable oil
1/4 cup water 

1 teaspoon vanilla
Strawberry cream cheese frosting, recipe follows

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened (make sure this is room temperature)
about 2-3 fresh strawberries, cleaned and trimmed, chopped
5 cups powdered sugar 

dash of salt

small amount of milk or cream to thin the frosting if needed
sliced or whole strawberries, for garnish, optional


Preheat oven to 350 degrees F. Line 2 (9-inch) round cake pans with parchment paper, grease pans.

In a large bowl, combine cake mix, flour and gelatin. Add pureed strawberries, eggs, oil, water and vanilla; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 30-35 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, cool completely on wire racks.

Fresh Strawberry Cream Cheese Frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in chopped strawberries.  Gradually add powdered sugar and dash of salt, beating until smooth. Thin with milk or cream if needed.

Spread frosting in between layers and on top and sides of cake. Garnish with fresh strawberries, if desired.

Tips:

-This recipe was tweaked according to several suggestions by reviewers on the Food Network site. 

-*I used a Betty Crocker Cake mix. The suggested cake mix weight in the original recipe is 18.25 oz. However, I found only generic (store) brands in this size of cake mix. I opted to use a popular name brand instead. I also used Jello brand gelatin. 

-The cake will have a bright pink/red color. 

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Team USA Crepes

What's better (and easier) for brunch than home made crepes?
Don't say cereal.
Never made crepes? If you have a blender, they take about 2 minutes to throw together.
Hello Olympic crepe brunch party. Ready for 17 days of TV in the summer?
USA USA USA.
Shoot. Should have thrown some blueberries in there.

Team USA Crepes
A Bountiful Kitchen
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2 eggs
1/2 to 3/4 cup milk (any type skim to whole)
1/3 cup water
1 cup all purpose flour
pinch of salt
3 tablespoons melted butter

Combine all ingredients in a blender and pulse 10-12 times.
At this point, batter may be stored in fridge for up to two days.
Refrigerate batter for one hour if time allows. This will allow the batter to thicken a bit and produce a crepe that is easier to handle.
Heat a crepe pan* or small pan (6-8 inches) coated with teflon over medium high heat. Once the pan is heated, spray with non stick cooking spray or drop a small amount of butter into the pan and coat the pan evenly. Pour just enough batter into the pan to coat the bottom of the pan. Tip the pan until batter is evenly distributed.  If the pan is heated properly, the batter should cook quickly.   After about 20-30 seconds flip the crepe and cook on the opposite side. Cook for about another 20 seconds and remove to a paper towel-lined plate. Continue to cook the crepes until all of the batter is cooked. Stagger the crepes on the paper towel so they cool and the paper towel absorbs the moisture from the cooked crepes.
To serve, roll up fresh fruit in crepes and top with sweetened whipped cream and more fresh fruit.
See other topping ideas below.


Tips:
-*No need for a fancy electric crepe cooker. I use a simple 6 inch teflon-coated crepe pan that I've had for about 25 years. You may also use a small teflon pan.
-Other toppings: Nutella, a popular chocolate spread in Europe is wonderful drizzled (heat up the Nutella a bit)  on top of crepes or spread inside. Top with fruit and more Nutella and cream if desired.
-Cook several crepes ahead of time and have a crepe bar for brunch. Crepes may be served at room temperature. Serve with fresh fruits, nuts, Nutella, whipped cream, yogurt,  powdered sugar, cocoa powder, etc.  Let everyone build their own crepe.

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Blueberry-Banana Light Wheat Muffins

I love muffins that have a blend of berries and wheat. It's a challenge to find a fruit muffin made with wheat flour that doesn't have the texture of a small brick. I decided to try out this recipe when I noticed it had over 500 reviews and 4 1/2 stars (out of 5). 

The result? Definitely a keeper. 

You know what I'm going to say. 

You're gonna love it. 

Blueberry-Banana Light Wheat Muffins

adapted from all recipes.com

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3/4 cup white flour
3/4 cup whole wheat flour
3/4 cup brown sugar
1/2 cup ground oats*
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
2 bananas, mashed
1 cup buttermilk
1 egg, beaten
1 tablespoon vegetable oil
1 teaspoon vanilla extract


Preheat the oven to 350 degrees. 

Grease a 12 cup muffin pan, or line with paper muffin cups.

In a large bowl, mash the bananas. Add the buttermilk, egg, oil and vanilla.

In a separate bowl, mix the white flour, whole wheat flour, brown sugar, oat flour, wheat germ, baking powder, baking soda and salt. 

Add the dry ingredients to the wet ingredients, and stir with large spoon just until all ingredients are incorporated. 

Gently fold in the blueberries. 

Scoop or spoon into muffin cups, filling all the way to the top. Sprinkle with coarse sugar or oats if desired.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Tips:

-*Instead of  1/4 cup oat bran and 1/4 cup of quick cooking oats, I threw some quick cooking oats in a blender, then measured out 1/2 cup of the ground oats. 

-I substituted brown for white sugar (in the original recipe).

 -Are you wondering if a recipe with only one tablespoon of oil will have enough fat to sustain whole wheat, wheat germ and oat flour?  The answer is yes. You won't miss the extra oil or butter in this recipe. 

-I used a 2 1/4 inch cookie scoop to fill the muffin cups. Makes the portions equal and easy to get into the muffin cups. 

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Strawberry Freezer Jam 101

Raise your hand if you have never made jam.
Cooked or freezer.
Serious??
You've never made jam?
This post is about to change your life. A happy life. You can have it. Once you have made your own jam. And it's sitting on your counter. Every time you walk by, it will make you smile. It will make you feel like you have accomplished something. Tuck it away in your freezer. Take a new jar out every few weeks. Smile again. You are worth it. Your family is worth it. Happiness in a jar.
Have I convinced you yet?
Here it is, step by step instructions. This is simple. Takes about an hour start to finish to make about 6 pint jars*. Six months worth of smiles.
You'll never go back to store bought.
Promise.

Start with fresh, ripe strawberries. Two pints of strawberries.  Wash, hull and cut in half. Set aside. Prepare jars too. Wash and dry 1-2 cup jars or plastic containers. Make sure to have tight fitting lids.



Crush the strawberries with a food masher, food processor or blender. Don't puree too much, the jam should have bits of fruit. Pour berries into a measuring cup. You will need two cups of crushed berries.

 Measure out 4 cups of sugar and set aside. This step is important. I can't begin to tell you how many times I used to dump sugar into the bowl of crushed strawberries, and then lost count. Whoops. Now I always pre-measure into a separate bowl.

Stir the sugar into the crushed fruit in a large bowl. Mix well. Let stand for 10 minutes, stir occasionally.

Stir one box of Sure Jell Pectin and 3/4 cup cold water in a small saucepan. Bring to boil on high heat, stirring constantly. Boil one minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. A few sugar crystals may remain.

Pour the jam into prepared containers, leaving about 1/2 inch space at the top for expansion during freezing. I like to use a funnel made for canning as shown above. It fits into any size jar, and makes it easy to fill jars with liquids. I think I paid about $1 for it about 20 years ago.

 Almost done! After filling the jars, take a clean washcloth that is a little moist, and go around the edge of the jar to remove any jam that may have slopped over the edge.

Screw on the lids tightly. Let stand at room temperature for 24 hours until set. Refrigerate up to three weeks, or store in freezer for up to one year. Thaw in refrigerator.
PS - I left that jar opened on the left for ahhhem, testing purposes.

Strawberry Freezer Jam
Sure Jell Pectin recipe
print recipe

2 cups crushed fresh strawberries (about 2 pints)
4 cups sugar
1 (1.75 ounce) package Sure Jell 100% Natural Premium Fruit Pectin
3/4 cup water

Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water/pectin into the strawberries. Mix well.

Ladle the jam into clean jars or other plastic containers.

Place tops on the containers, and let sit at room temperature for 24 hours. 

Place into freezer, and store frozen until ready to use.

Yield 3 pints

Tips:

-It's always a temptation to double the recipe in one bowl. I did this for several years to save time, against the warnings from experienced jam makers. After batches of runny or not quite right jam, I have learned to stick with one batch at a time in a bowl. I still make more than one batch at a time, just use a separate bowl for each batch. 

-*I always make a double batch. 

-Four cups sounds like a lot of sugar, and it is! If you want to cut the amount of sugar, look for the low-sugar box of pectin. It works well. If you cut the sugar in this recipe, and use the Sure Jell pectin I used, your jam will turn out runny. Follow directions, choose the right pectin while at the grocery. 

-I have used various types of pectin, and like Sure Jell the best. Some brands require using Corn Syrup in addition to sugar. With the Sure Jell freezer recipe, it's just fruit, sugar, water and pectin.

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