Canning-Peach Pit Jelly

I love fresh peaches and only wish they would stay in season and fresh a little bit longer! I love to make fresh peach pies, they are simply the best of the fresh fruit pies in my opinion. The pie was one of my very first blogs. There are other ways to preserve peaches and I love the peach pit jelly because the flavor is so good.

After bottling peaches for storage the first time my husband suggested that we use the pits to make jelly. I am sure that my mouth dropped to the floor after all aren’t peach pits full of arsenic? He said this was done by the pioneers in an effort to make use of everything they had. I was curious so we made it and I fell in love with it. You simply keep the WHOLE pits of the peaches as you bottle them in a separate bowl and cover with water, the pits will have remnants of the fruit on them. In a large saucepan cover the pits with water and bring just to a boil, let cool. Measure out enough water to equal 1 qt. discard the pits and save the juice.

Peach Pit Jelly

1 box powdered pectin
3 c. sugar
3-4 c. peach pit liquid

Dissolve the sugar and pectin into the liquid. Bring to a boil and it starts to thicken. Pour into clean jars and seal.

The pits or "stones" leave a little bit of the fruit on them. The more color the fruit has the more vibrant the color of the jelly is.

Grandma Stevenson's rolls

In my search to find the right Chile Sauce recipe I came across several recipes that I thought were gone forever. I had written to extended family members for this one so you can imagine my delight when I found this one tucked away. I had written it down as she told me so it lacked organization but here it is. So excited I just hope I can make it the way she did, she was the master. And oh they are oh so yummy fresh out of the oven, later for a snack or even for "oven toast!" I am now going to get all of these recipes that I found on my site so they don't become "lost" again.


Grandma Stevenson’s Rolls (Rayda Stevenson)

1 c. milk
¼ c. sugar (1 c. for sweet rolls)
2 t. salt
½ c. shortening
4 eggs, beaten
1 c. warm water
4 yeast cakes
10 c. flour (approx.)

Dissolve yeast in warm water. Scald milk, add shortening, salt and sugar. Beat eggs and add to the mixture, then stir in yeast. Gradually add the flour keeping the dough soft.

Because she made these so often she recited the measurements to me as she was making the rolls. I am adding the remaining instructions.

Place dough into a greased bowl and cover, place in a warm area to raise. Let raise until doubled in size, punch down and let raise again. Punch the dough down again and roll into small balls, place on a greased cookie sheet and let raise again. Bake at 375 until golden brown, about 20 minutes.

Oven Toast

One of the things that the Gourmet Guy's Grandmother made was wonderful rolls. She made them so often that she no longer needed the recipe to follow because she had it memorized. She also made them weekly and they were a real treat, so soft and so yummy. One of the things that she often did with the rolls for breakfast was to make "Oven Toast." We continue to do it with rolls in our family. I have not mastered the rolls like she did but if we have rolls for any occasion we usually make oven toast as well. (Shirley's Rolls are fabulous for this!)

Simply cut the rolls in half, butter them and place them on a baking sheet.
Place in the oven under a broiler and toast them until golden brown.

Serve with breakfast, or for a quick snack.

Our son-in-law laughs at us because we have little "pet" names for some of the things that we eat in our family. Just say Oven Toast, Uinta Eggs, or Camping Pancakes and it evokes a response in all of us, great memories, great traditions, family time!

Gourmet Guy's Modifications to Grandma's Chili Sauce

I figured since I am the one who always makes this, I would let you know how I have modified it over the years. I always use the red versions of the three peppers if they are available - not important, just a preference.

Grandma's Chili Sauce (Gourmet Guy's Version)

1 gallon ripe tomatoes, peeled, cored and chopped (That is 1 gallon after peeling and chopping)
2-3 large onions, coarse chopped (3/8 inch cubes)
4 (min.) green peppers, 4-6 Anaheim Peppers, 2-4 jalapenos, coarse chopped (3/8 inch cubes)
1-1/2 c. white sugar
2-1/8 c. cider vinegar
5 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
1/2 t. curry powder
1/4 t. ground cloves
2 t. ginger powder
1 t. dry mustard
1 t. tabasco sauce

Mix all ingredients together and simmer for two hours, stirring occasionally. Put in clean canning jars seal, and put in hot water bath for 20 mins (pints). Makes approx 12 pints.

Canning-Chili Sauce

I have been putting recipes on here for quite awhile and still I find ones that my girls ask for. I thought that I had this one was on my computer file but alas I did not. So after searching for the original I decided to put it on here and on my permanent file...hopefully Natalie will add pictures as she does this.....(hint, hint, hint!) What I also discovered were more recipes that I had not included as well so here goes another project!


Grandma's Chili Sauce
1/4 bushel ripe tomatoes, finely chopped
12 onions, finely chopped (the original recipe said the size of eggs...)
6 green peppers, finely chopped
2 c. brown sugar (1 pint)
2 c. cider vinegar (1 pint dark vinegar)
3 T. salt
1 T. cinnamon
1/2 t. paprika
1/2 T. allspice
1/2 T. cloves

Mix first six ingredients together and cook until (until almost done) thick. Add spices and cook a little longer. Put in clean canning jars seal, and put in hot water bath for 20 mins (pints). Makes approx 12 pints.
(This is an older recipe so I have made some changes to update but put the original in parenthesis. This recipe came from "the gourmet guy's grandmother and is a family favorite that we use a lot.)

Butterbeer

Servings: 4

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Yummy Strawberry Muffins

I had this recipe to try and finally did it- I LOVED IT!!!!!!!! Though it is not a fat free one (229.4 calories per serving) it is good for a special treat or occasion. I am also anxious to try it with raspberries, blueberries, and peaches, I will let you know how they work out!

Strawberry-Cream Cheese Muffins

2 c. flour
¾ c. sugar
3 T. sugar, divided
1 ½ t. baking powder
½ t. baking soda
6 T. chilled butter, cut into pieces
1 c. chopped strawberries
¾ c. buttermilk, plus 2 T. buttermilk
1 egg
1 (3 oz) package cream cheese, cut into 12 cubes

Preheat oven to 400. Grease and flour muffin pan or line with cupcake liners sprayed with nonstick cooking spray. In a medium bowl stir flour, ¾ c. sugar, baking powder and baking soda. Cut butter into the flour mixture with a pastry blender then add the strawberries. In a small bowl blend buttermilk and egg with a whisk. Mix buttermilk mixture with flour and stir gently. Turn mixture into muffin tin evenly. Put 2 T. sugar into a small dish and dip each cube of the cream cheese into the sugar and coat well. Press the cheese cubes into the muffin batter until they are level with the batter, do not totally submerge them into the batter. Sprinkle remaining sugar on top of the muffins for a sweet topping.

Bake for 20-35 minutes, or until light brown-inserted toothpick should not be placed into the cream cheese to test the doneness.