Peach Vanilla Jam

It's that time of year now, where Peaches are ripe, (or ripening if your weather is like ours here in Western Canada).  I LOVE peaches in any way, shape, or form, except for Canned.  They're so versatile, and can be used in so so many ways.  

There are many recipes out there for luscious peach desserts, but I wanted to try something that's a little less, well, ordinary.  Hunting around, I hit pay-dirt (or peach gold if you're inclined that way).  Peach Vanilla Jam.  As soon as I saw it, I KNEW I had to try it!  It looked AMAZING!  Gorgeous golden orange jam, with tiny flecks of black in it from the Vanilla seeds. 

It did take me a while to make this.  I'm really not very adept at peeling fresh peaches, even with the boiling water/ice water method.  But luckily, this is a small batch of Jam, so it didn't take me hours - well, not THAT many anyway :p  I repeat once again, this is a small batch, but the recipe CAN be doubled or even tripled to preserve for use later.  I stuck with the small batch, because well, how was I to know how it would turn out?

It turned out amazingly well.  This is now my go-to Jam when I do Cream Teas.  The jam blends perfectly with the clotted cream, and the cream scones recipe, also on my website.  It looks pretty and tastes just amazing!  The hint of Vanilla really adds to the flavour of  the fresh peaches.  My only complaint?  It didn't set quite as well as I'd hoped.  The recipe relies on the seeds of a whole Lemon, and a couple tablespoons of Lemon Juice instead of the traditional pectin, but even so, you may find you have better luck than I did.  So, onwards.

Ingredients.

• 2lbs ripe fresh peaches (about 8 small peaches) peeled and cut into small chunks.
• 2 cups white sugar
• 2tbsp fresh squeezed lemon juice and all the seeds of a whole lemon
• 1tbsp vanilla bean paste, or 1 vanilla bean, scraped
• Pinch of Salt
• Pat of butter
• Small piece of cheesecloth and string.

Method.

Have the container or Jars you'll be refrigerating your jam in clean and handy.

Prepare peaches and juice a fresh lemon, reserving all the lemon seeds.  Place all the lemon seeds into the square of cheesecloth, and form into a pouch, securing with string.

Place prepared peaches, sugar, vanilla bean paste, 2 Tbsp. of the fresh lemon juice, a pinch of salt, a pat of butter and the pouch of lemon seeds into a heavy saucepan or Dutch oven. Stir and bring to a boil over high heat. If you like, you can mash your peaches with a potato masher at this point, to break up any large pieces. Lower heat slightly and continue to cook, stirring regularly, until it reaches the gel point (224° F. on a candy thermometer). This will take around 10 minutes or so. Alternately, if you don't have a thermometer, you can place a saucer into the freezer when you start preparing your jam. When you want to test if it has reached the gel point, remove from the freezer and place a small puddle of jam onto the cold saucer. With your spoon, push against the middle of the puddle of jam. If it "wrinkles" and leaves a path when you run your spoon through it, it's ready. If it doesn't (it's still liquid, runs back together after running your spoon through it), cook a little longer and test again until it does. REMOVE LEMON SEED POUCH AND DISCARD before putting jam in jars.

Spoon hot jam into prepared jar(s) or container(s). Allow to cool slightly, cover with lids then refrigerate immediately. Jam can also be frozen in freezer jam containers. *Do not store at room temperature unless you have used properly sterilized jars and sealed via a hot water bath.

If you want to preserve your jam for longer storage at room temperature, a hot-water bath sealing method is required to remove any air in the jars and to ensure proper jar sealing.

 You MUST try this people!  Right, I'm off to make scones

Till next time, keep on cookin'!

Summer is coming ...

Summer is almost here ... you know what that means folks?  Ice cream!

Just about everyone I know is a fan of Ice cream, and lets face it, who isn't?  What's not to like about a dripping spoonful of frozen cream being raised to your mouth, then passing your lips,where the frozen cream sits on your tongue, and sends delightful shivers down your spine as you swallow?  Okay, I'll stop now.

In all seriousness, I've always wanted to try my own hand at Ice Cream, but I thought, if you didn't have an ice cream maker that you were pretty much screwed.  All that talk about churning and remixing and freezing were enough to put me off even checking out recipes.  Last week, I decided I'd had enough.  I had to just check out some recipes.  I am SO glad I did!  In our freezer now, sits the remains of a tub of Vanilla Ice Cream, a Peach and Honey Ice Cream, and I currently have a batch of cookies and cream Ice cream freezing as we speak.

I'm going to share the Cookies and Cream Ice cream recipe with you today.  All of the ones I've made so far were made without an Ice cream Maker.  I don't have one, and now I know I don't actually NEED one, I don't have to waste the money right?  However, if you DO have one, these recipes are perfect for the Ice cream maker too.  Just mix the recipe together, pour it into the machine, and follow your manufacturers instructions.  It really is THAT simple folks.

If you're like me, and you don't have an ice cream maker, read on ...

Ingredients.

• 2 Large Eggs
• 1/4 cup Sugar
• 1 cup Milk
• 2 cups Heavy (whipping) cream
• 1 1/2 Tsp Vanilla Extract
• 3/4 cup crushed Oreo Cookies

Method.

Whisk eggs till they are light and fluffy. 
Stir in sugar gradually, then whisk again for at least 1 minute.
Add milk, cream and Vanilla and stir until completely mixed.
Pour the mixture into an airtight container (I use plastic) and place in the FRIDGE for one hour.
Remove from the fridge and place in the FREEZER for 30 minutes.
Remove the mixture from the freezer, the edges should have started to thicken.  Scrape the edges with a fork or spatula, then beat with an electric mixer to break up the ice crystals.
Place the mixture back in the freezer, wait 40 minutes, then remove and repeat the step above.
Repeat the '40 minute freeze, then beat' cycle three times.  This should total 2 1/2 hours of freezing.
After beating for the last time, add in the crushed Oreos, stir to mix, then place back in the freezer till fully frozen. 

The freezing time will vary depending on your freezer, but generally it takes between 3-5 hours.  I usually make my ice cream in the late afternoon, then leave it to freeze fully overnight.  Then I'll take it out of the freezer a couple of minutes before I serve it, just to let it soften up slightly.  After trying out the recipes I've done in the last week, I'll never buy store ice cream again.  It's simpler, cheaper, and much tastier to make your own at home.  Simply, mix, freeze, beat, then scoop and enjoy.

Till next time, keep on cookin'!

Red Velvet Cupcakes.

Another long absence.  I really do deserve a slap I know, but I'm hoping that with this recipe, you'll forgive me, because well, who can resist cupcakes?  Not only that, who can resist GOOD cupcakes?  Not me!  And trust me people, these are GOOD!  Oh boy are they good!  They come out an amazing deep red color, they're moist, they're soft, and oh so delicious!  Paired with a Chocolate Cream Cheese frosting, they are sinfully good!

They do use red food coloring, but if you don't like using food coloring, you can use Beet juice, or if you use unprocessed light cocoa, you can leave out the food dyes altogether, and they'll come out a warm red/brown color.  Most people prefer a Cream Cheese, or Vanilla frosting, because the white color of the frosting shows up the red color of the cupcakes so well, but me, I prefer Chocolate.

I made these the other day after that oh so familiar itch to bake something hit me again, and they were a huge hit.  In fact, as I prepped dinner last night, Mr Andy came to me and said 'I have to tell you something ... those cupcakes are the best cupcakes I have EVER had.'  Then he added that he NEVER gets jazzed over cupcakes.  High praise indeed, and it made me very happy!  I'm making them again today, and this time, it's our building manager and office worker who gets to experience the flavor explosion.  Just because I'm nice like that :p

Ingredients.

• 1/2 cup butter (1 stick) softened.
• 1 1/2 cups white sugar.
• 2 eggs at room temperature
• 1 cup buttermilk*
• 1 fluid Ounce Red Food Coloring
• 1 Tsp Vanilla Extract
• 1 1/2 Tsp Baking Soda
• 1 Tbsp White Distilled Vinegar
• 2 cups all purpose Flour
• 1/3 cup unsweetened Cocoa Powder
• 1 Tsp Salt.

Method.

Preheat Oven to 350 Degrees F.   Grease two muffins tins, or line with 20 paper cups.

In a large bowl, beat the butter and sugar using an electric mixer, till light and fluffy. Mix in the Eggs, Buttermilk, Red Food Coloring, and Vanilla.

In a small bowl, combine the Vinegar and Baking Soda.  This will fizz, so don't use a shallow bowl.  Then add to the mixture, and stir in.

Combine the flour, cocoa powder and salt, stir into the mixture till just blended.

Spoon the batter into the prepared cups, dividing evenly.  Before placing in the oven, take a spoon and using the back of it, run it across the top of the mixture in each cup to smooth it out a little bit.  This will ensure they rise uniformly and help to prevent any 'explosions' as I call it, where the tops of the cupcakes crack.

Bake in the oven till the tops spring back lightly when lightly pressed, or till a toothpick inserted into the centre comes out clean, about 20 - 25 minutes.  Cool in the pan for 15 - 20 minutes, then turn out onto a wire rack.

When completely cooled, frost the cupcakes with your desired frosting, and arrange on a serving platter.

**If you don't have buttermilk, you can make a substitute by pouring a cup of milk and adding a Tablespoon of White Distilled Vinegar, or Lemon juice.  Let stand for 5 - 10 minutes before using.**

Till next time, keep on cookin'!

Chocolate Chip Scones

Again, I apologize for my absence - I had some PC issues when a virus made it past my Antivirus, and eventually I came to the realization that I was going to have to reformat.  But no matter, all is fixed (at least well enough for me to use the internet) and I'm back.

This afternoon, I had that familiar itch to bake.  It's getting to be a regular thing, this itch, and so I just had to scratch it.  The result?  Chocolate Chip Scones.  These aren't true scones in the sense that they're round.  The dough for this is shaped into a round and then cut into wedges before going in the oven.  These are yummy, light and fluffy,they rose very well, and they have chocolate in them ... and what isn't good with chocolate in it??  Anyway, the recipe ....

Ingredients.

• 2 cups all purpose flour
• 1/4 cup granulated white sugar
• 1 1/4 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 cup unsalted butter, cold and cut into pieces.
• 1/2 cup milk or semisweet chocolate chips or chunks
• 1/2 cup dried cherries or cranberries (Optional)
• 1 teaspoon pure Vanilla Extract.
• 3/4 cup buttermilk*

Method.

Preheat oven to 400 degrees F/200 degrees C.

In a large bowl, whisk together the Flour, Sugar, Baking Powder, Baking Soda and Salt.  Cut the butter into small pieces and blend into the flour mixture using fingers, a pastry cutter or two knives till the mixture resembles coarse crumbs.  Stir in the chocolate chips/chunks, and the dried cherries.

In a small measuring cup, whisk together the buttermilk and vanilla extract, then add to the flour mixture.  Stir just until the dough comes together.  Add more flour or buttermilk if needed.  Do NOT over mix the dough!

Transfer to a lightly floured surface and knead dough gently four or five times.  Pat the dough into a circle that is about seven inches round, and 1 1/2 inches thick.  Cut this circle in half, and then cut each half into four pie shaped wedges (triangles.)  Place the scones on a baking sheet and brush the tops gently with a little milk.

Bake for 15-20 minutes until golden brown on top and a toothpick inserted comes out clean.  Remove from oven and place on a wire rack to cool.

***A note about Buttermilk.  If you don't have any, you can make your own.  Just add a tablespoon of white distilled Vinegar, Cider Vinegar, or lemon juice to a cup of milk.  Let it stand for 5-10 minutes before using.***

Chocolate Mousse

The hubby and I visited my favourite British Import Store this weekend, as I was out of Teabags.  I don't like Orange Pekoe tea, and unfortunately, that's mostly what the stores sell here in Canada.  So, we pay ridiculous prices for what I call 'English' teabags.  Luckily, the hubby doesn't complain.  He's such a sweetheart. 

Anyway, while we were there, I caught sight of a package of Strawberry Angel Delight.  This is a packaged dessert sold in the UK that's whisked together with milk to form a pudding or a mousse.  My mother used to make this for myself and my sister when we were kids, so I impulsively added a package to our purchases.  I guess I wanted to see if it tasted as good as I remembered.

I made it up for dessert that night, and it really DID taste as good as I remembered.  Both the hubby and my friend enjoyed it too.  But I got to thinking this morning about making my own.  Packaged dessert mixes just about always contain ingredients that aren't all that good for you.  I went hunting through the fridge and came across a pack of Semi Sweet Chocolate I'd bought a week or so back for a cake that I ended up not making.  The first thought through my head was 'Ooooh, Chocolate Mousse!'  A quick check online to ensure I had all the necessary ingredients, and off I went.

Chocolate Mousse is SO easy to prepare!  I didn't realize just HOW easy.  While it's sitting in my fridge, being chilled ready for dessert after dinner this evening, I confess to having tried a sneaky teaspoon of it, just to see.  Well, it's being served to guests - I had to check it right?  That's my excuse and I'm sticking to it!  Anywho, it tastes just LUSH!  It's creamy, it's chocolaty, and it's so so good!!  There is NO excuse for not making this people!  None at all!  Unless you don't like Chocolate, and lets face it, who DOESN'T like chocolate??

Ingredients.

• 1/4 cup. sugar
• 2 tbsp. rum
• 4 oz. chocolate (Squares or Chips)
•  2 cups. whipping cream 
• 2 egg whites

Dissolve 1/4 cup sugar and 2 tablespoons rum in saucepan. Don't let it brown.  With double boiler, melt chocolate. Stir in 2 to 3 tablespoons un-whipped whipping cream. Remove from heat, add sugar/rum mixture. Stir until smooth. Let cool.   Whip stiff 2 egg whites. Take cooled mixture and fold egg whites into chocolate. Let set while whipping 2 cups whipping cream.  Fold chocolate egg white mixture into whipped cream. Place into dishes. Cool for at least 2 hours, but not more than 24 hours.

While the directions say to place into dishes, I put mine into a big one.  That way, I can serve as much or as little as each individual would like.  If I'd set it into Ramekins, I'd still have had to use the bigger dish anyway to place the remainder into.  This mousse looks and tastes very very good.  I can't wait to serve it up!


Till next time, keep on cookin'!

Lemon Chocolate Chip Muffins.

With the stash of Lemons sitting in my fridge, I began to think about how I could use them up, rather than just making Lemonade.  Then it hit me.  I'd bought some milk chocolate chips earlier in the week and decided to do Lemon chocolate chip muffins.  I just used a basic Chocolate Chip muffin recipe and adapted it slightly to add the lemon to it.

These muffins turned out extremely well!  The lemon flavour was light, not overpowering, and mixed with the chocolate SOOO well!  They were light and fluffy, and decidedly moreish!  I think the only change I'll make next time is to top the muffins with a lemon syrup once they've cooled for a light crispy coating on top.

Ingredients.

• 4 cups flour (or 1/2 cup more, if needed)
• 1/2 tsp salt
• 1 3/4 cups sugar
• 7 tsps baking powder
• 3/4 cup margarine (at room temperature)
• 4 beaten eggs
• 2 tsps vanilla
• 1 1/2 cup milk
• 2 cups of Chocolate Chips (I used Milk Chocolate, but use whatever your favourites are)
• Zest of 1 lemon
• 1/2 cup fresh squeezed lemon juice.

Combine dry ingredients with pastry blender, cut in margarine. In another bowl, beat eggs, vanilla, lemon juice and milk together until frothy. Pour into dry mixture and stir just until blended. Do not over mix. Gently fold in chocolate chips.Spoon into paper baking cups in muffin pan almost to the top. Bake at 400F for 20 to 25 minutes. Let cool and enjoy.

Makes 24 large muffins

Till next time, keep on cookin'!

Frozen Mint Lemonade.

Today was a wonderful Spring day, one of the first ones we've had.  It was 15 degrees, with clear blue sunny skies, one of those kind of days that make you want to head to the Garden Centre.  So that's exactly what the hubby and I did.

I was looking for a Cactus to replace the one I had till a couple of years ago, one that I could put on my dining room table.  Unfortunately, the ones they had just weren't to my liking, which I was a little disappointed about.  However, the selection of herbs caught my eye instead.  I used to grow Herbs back when I lived in the UK, and the hubby and I had a planter out on the patio where we live now until a couple of years ago too, we grew Parsley and Oregano in there. 

This time we opted for Oregano again, and two different types of Mint.  English Mint, and Chocolate Mint.  Of course, after getting them home and settled in their pots, I came looking for something I could use Mint in, besides a Mint Sauce/Jelly for Lamb and Pork.  Instead, I came across a recipe for a Frozen Mint Lemonade.  I made it just an hour or so ago, when Andy swung by for a while.  While the recipe is non alcoholic, I added two travel size bottles of Vodka to it in the blender.

My first sip brought the exclamation 'Holy Aunt of Betty Crocker!' to my lips.  People, this is GOOD!  Andy and the hubby said it's like a Mojita, and I have to agree.  It's tangy, not too sweet, with a clear taste of mint, yet it's not overpowering.  It cleanses the Palate, and of course, it freshens the breath too lol.  I can't wait for those warm summer evenings, sitting on the patio with one of these (or three!) watching the sun go down.  Heck, I may even get myself a flask and take a batch on a picnic too!  Yes, it's really THAT good!  I'd have NO problem serving this up to friends!

Ingredients

• ½ cup fresh squeezed Lemon Juice
• ½ cup of sugar
• ⅓ cup packed fresh mint leaves.
• 2 cups cold water
• 3 cups ice cubes, cracked if they're large.

Method

Blend lemon juice, sugar, and mint leaves in a blender until leaves are finely chopped and sugar is dissolved. Add water and enough ice cubes to fill blender, then blend until smooth. Serve immediately.

Till next time, keep on cookin'!

Strawberry Banana Twist Smoothie.

I find it a little hard to believe that I've gone without a blender in my kitchen till now.  After all, it seems that everyone has had one.  However, my husband kindly rectified that glaring omission today and I'm now the proud owner of a brand spanking new Blender sitting proudly on my kitchen counter.

Of course, I had to try it out, just to make sure it works and all.  Like you do.  So, I decided a smoothie would be the way to go - just to ease it in gently, you understand.  Of course, never having made my own smoothies before (Oh Lord, I've been missing out!), I felt an urge to check online for some recipes.  I really wasn't sure which way to go with this, because I do like a lot of different fruits, but in the end, I figured I'd stick with Strawberries and work from there.

So, after hunting around for a while, I settled on the Strawberry Banana Twist, which really is self explanatory.  This smoothie was YUMMY!!  Sweet strawberries, ripe Banana, and a healthy dose of calcium from the milk.  People, you HAVE to try this!

Ingredients.

• 2 large bananas, chopped
• 250g strawberries, hulled
• 2 small cups fresh milk
• 1 tbsp honey
• 2 scoops vanilla ice cream

 Method.

Add the bananas and strawberries to the blender. Next add the scoops of vanilla ice cream, followed by the milk and honey. Blend for approximately 20 seconds on full power. Pour into 2 glasses and enjoy.  It really IS that simple folks.

These will be perfect when the warmer weather arrives.  We found them cool and refreshing, and oh so tasty!  You could easily be fooled into thinking that they're unhealthy too, but they're really not!

Till next time, keep on cookin'!

 

Butterscotch Pudding.

Every now and again, I get a hankering for something sweet and luscious for dessert.  We're not usually dessert eaters in this house, but when I get a hankering for something dessert-like, the results can be somewhat sporadic.  It might end up being something like cookies.  Or a custard.  Or cream teas.  Or it might be a butterscotch Pudding.

I haven't had butterscotch pudding since I was a little girl, but I always remembered the taste of it.  Oddly enough, we only ever seemed to have it for Dessert in Primary School.  My mom certainly never made it!  So when I came across a recipe for it, I knew I had to try it.

My hubby wasn't looking forward to this.  He knew I had my eye on something when I asked him for $30.  (I needed Ramekins)  However, he gave in gracefully, and I happily went and shopped for what I needed.  The actual making of the butterscotch pudding is easy.  The hard part is waiting for it to chill.  I ended up chilling mine for 24 hours, and every time I opened the fridge door, it sat there poking it's tongue out at me as if to say 'You know you want me - but you can't have me!'  Torture I tell ya!!

I have to say, the wait is worth it!  This was a luscious smooth dessert, with a sweet but not overpowering taste.  The first mouthful actually made me moan out loud.  Yes, it is THAT good!  And it's so simple to make!

Ingredients.

• 4 tablespoons butter, salted or unsalted
• 1 cup packed dark brown sugar
• 3/4 teaspoon coarse sea salt
• 3 tablespoons cornstarch
• 2½ cups whole milk
• 2 large eggs
• 2 teaspoons whiskey (optional)
• 1 teaspoon vanilla extract

Method.

Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

In a small bowl, whisk together the cornstarch with about 1/4 cup of the milk until smooth (there should be no visible bits of cornstarch), then whisk in the eggs.

Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend in a blender or food processor till smooth.  Take care though, hot liquids splash easily!

Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

Notes:   If you don't like a skin on your puddings, place a piece of Cling Wrap on the surface of your pudding before chilling them.  That will prevent a skin from forming.  This pudding is a new favourite of mine.  Simple, but delicious!  Go try it people!

Till next time, keep on cookin'!

Spiral Cookies.

These cookies caught my eye as I was browsing for something to make yesterday.  I didn't want to 'cook' as such, but I wanted to 'make' something, if that makes sense.  I thought these would be difficult to make, because, lord knows, I'm shocking when it comes to making pastry or dough, but they were pretty simple.  To boot, they look very pretty, and taste FABULOUS!!  So, onwards ...

Ingredients.


For the Vanilla Dough:

• ½ cup unsalted butter
• ½ cup sugar
• 2 teaspoons vanilla extract
• 1 egg, beaten
• 1 ½ cups all-purpose flour, sifted
• Splash of milk, if necessary

For the Chocolate Dough:   

• ½ cup unsalted butter
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 1 ¼ cups plus 2 tablespoons all-purpose flour, sifted
• ¼ cup cocoa powder
• Splash of milk, if necessary

Method:

Beat the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg, and flour into the creamed mixture and stir until it forms a soft dough. In a separate bowl, make the chocolate dough in the same way. If either dough seems too dry, add a little bit of milk slowly until it comes together.       

Knead each dough separately until smooth, cover in plastic wrap, and chill for 30 minutes. Roll out both pieces of dough to 10 x 7 inch rectangles. Brush a little milk on the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up from the short side to make a spiral log. Wrap and chill for 30 minutes.

Preheat the oven to 350°F. Cut the roll into about ¾ inch slices, arrange 1½ inches apart on parchment-lined cookies sheets. Bake for 10-12 minutes. Cookies should spring back when touched lightly with a finger.

My Notes - Although I was impressed with how these cookies looked and tasted, I did find it a little bit too much, just in terms of how much time it takes when you consider that an hour is spent sitting around waiting for the dough to chill.  I do understand though that the dough does need to chill, and I found that it can be a little sticky in places when rolling it out, so care does need to be taken.

However, all being said, they smelled lovely when they were cooking, and looked GREAT when they came out of the Oven.    My Official Taste Tester (Andy) tried them and said they rocked, and both myself and the hubby were very impressed too.  Two thumbs up for these cookies!

Till next time, keep on cookin'! 

Cream Teas

This evening, we had Cream Teas for Dessert.  I've been drooling since I first started thinking about them when a friend mentioned clotted cream a week or so ago.

For those who don't know, a Cream Tea is basically warm scones, with Jam, usually Strawberry or Raspberry, but your own personal preferences will dictate that, and clotted cream, served with a cup of your favourite tea.  Many people serve Earl Grey Tea with Cream Teas, but my own personal preference is a good old cup of PG Tips.

If you've read my previous posts, you'll know that I made my own Strawberry Jam yesterday, and although it was a roaring success all by itself, it really made the cream teas something else!  The soft bites of fruit and smooth Jelly mingled delightfully with the thick clotted cream, and the soft crunch of the scones, filling the mouth with an explosion of exciting flavours and pleasing textures.  The scones were made this afternoon for freshness, and the recipe for those can be found right here.

Do be warned people, these cream teas are deliciously unhealthy, but so so good.  It's a good job they're filling too, because they're also VERY moreish!

So, here we go.

Ingredients

• Scones
• Jam (Any flavour you like)
• Clotted Cream (Also known as Devonshire Cream)

Method

Split open a scone (warm or cold, it's your choice)

Using a spoon or knife, spread a generous dollop of your favourite jam onto both halves of the scone.

Top the jam with a dollop of clotted cream.

Take a bite, close your eyes and await the chorus of Angelic voices raised in exultant song.

You don't need a lot of cream, it's very thick, like butter, and very rich.  I sat across the table from Andy tonight, and watched his face as he took a bite.  He almost went cross-eyed as the flavours hit his tastebuds.  It was a pleasure to watch!

Till next time, keep on cookin'!

Strawberry Jam - My Experience and Recipe.

  Strawberry Jam ... conjures up images of summer, sitting on the sun drenched patio, with a bowl of sliced strawberries and Ice cream.  At least that's the memory from MY childhood anyway.  Strawberries are such a summer kind of fruit.

  So following on from my previous post, where I'd been googling how to make strawberry jam, and realizing how easy it seemed, I dutifully went out in the rain yesterday to buy canning jars.  Once home, I took out the three quarts of strawberries we'd bought and set about hulling and chopping them.  For the Jam, the strawberries need to be crushed, and the recipe suggested using a potato masher.  People, let me put this simply.  Use a bucket and crush the damn things with your feet!  Only joking, but it would be much easier that way.  Mashing strawberries with a potato masher just isn't easy!

  Anyway, moving on ... I placed the crushed strawberries in the biggest pot I own, along with the sachet of powdered fruit pectin, mixed it well, then turned the heat right up to full.  Once they were boiling and bubbling away, I added the sugar and began to stir in earnest.  The recipe warned that the pectin would cause the mix to foam, and that you should skim it off as it forms.  All went well at first, then it began to foam, and foam, and foam, right over the top of my pan, and onto the stove top.  Cue panic from me!  

   I removed the pan from the heat, and skimmed off as much foam as I could, then set about filling the sterilized Jars, taking care to leave the recommended half inch space at the top of each.  After placing the seals and lids on, they were placed in a water bath for 5 minutes, then pulled out, and I waited to hear the little 'pop' which would indicate that the jars had sealed properly.  When I started hearing them, I giggled.  Out of sheer joy.  Or maybe idiocy.  Or hysterics.  By this time I was pretty frazzled lol.

  After they had cooled sufficiently, they were placed in the fridge, simply a case of nowhere better to put them.  Today came the taste test.  I was a little worried about this, in case I'd forgotten to do something essential yesterday, or maybe there was some doubt in my mind that I was physically capable of making Jam.  I needn't have worried.  After struggling with the seal, which really did not want to give up it's luscious contents, I stuck a knife into the jar, mixed everything up, then carefully measuring out a little bit of a teaspoon, placed the spoon in my mouth and closed my eyes.

   There were flashes of light, an angelic chorus, and an orchestra .... okay, so maybe not, but the flavor of the strawberries exploded in my mouth, soft bites of strawberries, and a smooth jelly made this an unforgettable experience. There was none of that too sweet taste you get from store-bought jams.  It was pure strawberry flavored ecstasy. I kid you not when I say it was like a mouth orgasm!  A double one!!  Complete with aftershocks!!!

  I am SO pleased that this experience was a (mostly) good one, though I did learn that I need bigger pans.  I'm even more pleased that the taste is so good, much better than I imagined it would be.  I know that Andy, and his mom, who are both reaping some of the rewards of this, will enjoy it as well.  As I've been typing this, I had scones in the oven.  They have been pulled out and are now cooling down.  But they will be gently warmed through later tonight, as we have our cream teas for dessert whilst watching Hockey on TV.

  Now for the recipe.

Ingredients.

• 5 ½ cups crushed strawberries
• 1 sachet powdered fruit pectin
• 8 cups sugar.

Method.

Measure berries into a large pan. Add the pectin and stir well. 

Bring quickly to a full boil, stirring constantly. 

Add sugar; continue stirring; bring to a full boil, and boil hard for I minute. Remove from heat; skim. 

Ladle into clean, hot, sterilized containers. Cap with 2-piece canning lids and process 5 minutes in a boiling water bath. 

Makes 9 half-pints. 

  Try it people.  Just try it.  You will never again use store-bought jam.

 Till next time, keep on cookin'!

Next Step - Jam ... more precisely, Strawberry Jam!

So, after the fiasco that was the shopping trip for Clotted Cream (which I WAS able to get!) I figured that to make Scones, and use Clotted Cream AND store bought Jam was just wrong.  On so many levels.

So, the next step seemed to be to google strawberry jam recipes.  I mean, how hard could it be right?  To be honest, I was expecting the worst.  Yanno the kind of thing - stand over the stove, stir, add this, do that, turn cartwheels etc.

But, it seems as simple as ... well it seems simple okay?  So, to test the theory, I went shopping today for everything I'd need, except I forgot to get the freaking jars!  'Cuz I'm an idiot.  Or something.  However, I'm going to get the jars.  And I'm going to make Strawberry Jam.  And wow my friends who get to taste it. 'Cuz I'm just nice like that.

Till tomorrow, keep on cookin'!

Clotted Cream.

One thing that I remember from my childhood vacations to Cornwall in the southwest of the UK, is the Cream Teas we used to have in an afternoon.  I cherish memories of sitting out in the sun, at a table with a big patio parasol to keep the sun off us, with my parents and my sister.

We would buy a pot of Tea, and Cream Teas.  For those who don't know, Cream Teas consist of scones, split open, and piled high with fruit jam, and clotted cream.  Disgustingly fattening, terribly unhealthy, but so good that they should come with a warning stating that you're about to die, pass go, and ascend straight to heaven!  Unfortunately, they should also come with a warning that you shouldn't`eat these if you want any hope of fitting into your prom/wedding dress.

Unfortunately, here in BC, clotted Cream is next to impossible to find.  Tomorrow, Andy is taking me to a British Import Store that I buy my Teabags from, to see if they carry it.  Then this weekend, my husband and Andy are accompanying me on a tour of the British Import Stores in the lower mainland to see if we can find it anywhere else.  If not, then I may just have to embark on the somewhat daunting task of making my own.  God help me, but I want a Cream Tea SO bad!!

Till next time, keep on cookin'!

I'm back, with a new recipe to boot!

I'm back!  

I must apologize for my long absence from this blog.  Life kind of got a hold of me and took me along for the ride, whether I wanted to or not!  Waiting for the damn merry go round to slow down enough to get off has been a long trip, but I finally managed it, and I'm back with a passion.

I'd like today to share with you all, a recipe for  crock pot Chili.  I made this for the boys on Superbowl Sunday back in February.  Now I don't like Chili, or rather, my stomach doesn't.  I have to be very careful with Spicy food, or I'm in extreme pain for hours while my tummy cramps in excruciating pain.  This recipe was given to me by a very dear friend, Sherry Taylor, from Alabama.  She also gave me the recipe for Cornbread, but I ended up just serving this with corn chips.

Ingredients.

• Half lb Ground Beef
• Half lb Ground Pork
• 3 cans kidney Beans (whichever ones you prefer)
• 1 medium Onion
• 1 bell pepper (whichever colour you prefer)
• 3 cloves Garlic, crushed
• 3 small cans Tomato Paste
• 1 large can Stewed Tomatoes
• 2 teaspoons Chili Powder
• 2 teaspoons Chili flakes
• Salt and Pepper to taste.

Chop the Onion and Bell Pepper and put aside.

In a large pan or a frying pan, place the ground beef and ground pork, and cook until fully cooked, with no pink remaining.  Drain off the fat and place in the crock pot.  

Add the remaining ingredients, liquid included and stir well to mix.  If the mixture is a little thick, add a bit of water, or beef stock to thin it out a little, though do be aware that it will thin out a bit as it cooks anyway.

Cook on high for 4 hours, or low for 6 hours.

As I stated, I served with with corn chips, but you could serve it with Corn bread, rice, or even crusty bread to soak up all those lovely juices.  This was a BIG hit with the boys, who said that the spice was a slow burn as opposed to a "slap you in the face' hit.

Enjoy!

Till next time, keep cookin'!