Monday, May 26, 2014

Honey Muffins

Here's my basic "go-to" honey muffin. So simple, but they can easily be jazzed up by adding lemon or orange zest to the batter, and sometimes I'll add a little cinnamon or chopped nuts to the top before baking. They are best served warm with preserves or honey, of course! 

Prep Time: 10 Minutes  | Cook Time: 15-18 Minutes | Makes: 9-12 Muffins

2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1 egg
1 cup milk
1/4 cup margarine, melted
1/4 cup honey

- Preheat oven to 400, and line muffin tins.
- Combine dry ingredients.
- Stir together wet ingredients, then add to dry just to moisten.
- Scoop into muffin tray. I like my muffins bigger so I only divide into 9, rather than 12.
- Bake 15-18 minutes.

Sunday, December 1, 2013

Nuts & Bolts

'Tis the season to start preparing all the yummy festive snacks…  A classic - it's always a good idea to have Nuts & Bolts Mix on hand. I'll make a huge roaster full, bag and store in the freezer. Then when we get the munchies or are having a lazy afternoon watching our favourite Christmas movies we have the perfect snack. I've also noticed that regardless of what company is over (kids or adults), they always gravitate towards Nuts & Bolts leaving the bowl quickly emptied.

Prep Time: 10 Minutes | Cook Time: 2 Hours | Makes: Lots

12 cups cheerios
6 crispex or chex
6 cups shreddies
6 cups gold fish
1 bag bugels
1 bag stick pretzels 
2 cups peanuts (optional)1 1/2 cups margarine

3/4 cup Worcestershire sauce
3 tbsp lemon juice
1 tbsp garlic powder
1 tsp onion powder
1/4 tsp soya sauce

- Combine all dry ingredients in large roasting pan.
- In small saucepan, melt margarine and stir in all seasonings. Bring to a boil, then cool.
- Pour over cereal mixture, stirring to coat.
- Place roaster in 250 degree oven for 2 hours, stirring every 15 minutes. 

Sunday, September 22, 2013

Garden Harvest

Well... this is pretty much how my kitchen has looked for last several weeks. Vegetables from our garden, as well from Mr. Piper's garden down the road. As much as I LOVE all the garden goodies, I completely enjoy turning and processing into food for my family for the months to come! My freezer is full of soup, and almost all my canning jars are full! I still have a big box of tomatoes to get through this week, but I'll likely just make tomato juice; oh and fresh dill that I need to wash up and package for the freezer. But other than that, I think I'm done for this year - here's what I made:


And from my apples this year:

Sunday, September 15, 2013

Sweet Relish

I really wanted to make some relish with my cucumbers this year, and started searching through old community cook books (Domain's Nothing But The Best, and More of The Best which are my regular go-tos, and St. Gerard's Roman Catholic Church Cook Book which is Jason's go-to. But then I remembered my sister-in-law, Jaime, who always makes good relish! She is a Prairie Girl too, born and raised in southern Manitoba, and I believe this recipe came from her mom. Thank you for passing on to me!! Some call this a hot dog relish, but we like it on anything. Tonight, we'll be having ours with BBQ Pork!

Prep Time: 30 Minutes / 24 Hours | Cook Time: 10 Minutes | Makes: about 4 Quarts

14-15 cucumbers
4 cups onions
1/4 of a red pepper
1/2 cup course salt
5 cups white sugar
4 cups vinegar
1 cup flour
1 tsp celery seed
1 tsp mustard seed
1 tsp turmeric

- Shred cucumbers, onions & red pepper
- Toss with salt, and let stand refrigerated over night
- Next day drain out excess liquid
- Combine and heat vinegar, sugar, flour, celery seed, mustard seed and turmeric. Warm to a steam, not boil.
- Pour over cucumber mixture, stir and store/can in mason jars.

Saturday, September 14, 2013

Old Fashioned Apple Cider

A few years ago, my husband started raving about and craving the Apple Cider his grandma used to make. So naturally, he called up his mom and scribbled down the recipe on a scrap of paper. Every year since, we make Apple Cider out of crab apple harvest! Our kids love drinking it cold, but my favourite is on a cold winters evening, especially around Christmas, to crack open a jar and warm with mulling spices. Mmmm... soooo good!

5 quarts boiling water
4 quarts apples
6 tsps cream of tarter

- Sprinkle tarter over washed & quartered apples.
- Pour boiling water over apples, let stand 24 hours.
- Strain through cheese cloth.
- Bring juice just to boil for 10 minutes.
- Add sugar to taste.
- Store in juice/mason jars or freeze in containers.