I have been a canning demon! I found a great deal on tomatoes at a small framers market ,$7.50 for 25 lbs, so I bought 2 boxes.
I have canned chopped tomatoes,Italian herbed tomatoes, Mexican spiced tomatoes,Marinara sauce and salsa, salsa, salsa !
Saturday we went apple picking….can anyone guess what I’ll be doing next week?? You guessed it canning apples! I am going to try my hand at making apple pie filling. I found some clear gel at the same store, it is a thickener that allows you to can it. I have some strawberries and raspberries and some blueberries that I am going to turn into pie filling as well. The blackberries will be made into jam! We also picked 4 bushels of corn this week and it is now in the freezer! Whew!! Put your feet up and relax, I have!
Now lets cook something!!!
Lets have Barbeque riblets , boiled corn and homemade bread! This bread is to die for,well enough chit chat lets get down to the good stuff!
2 lbs of riblets
1 to 2 cloves of garlic, minced
3 Tblsp brown sugar
1/4 cup vinegar (apple cider)
2 tsp liquid smoke
1/4 cup orange juice
a sprinkling of red pepper flakes
water to cover the ribs
1 bottle of KC Master Piece BBQ sauce,
Place ribs in slow cooker,
mix the orange juice and garlic salt pepper, red flakes, brown sugar, liquid smoke,vinegar and pour over , ribs and pour more water in till it covers the ribs. Cook on low for 6 hours. After 6 hours pour off liquid . At this point you may coat with BBQ sauce and cook them on the grill or you can finish them in the oven. I like to just pour the sauce on them and put the lid back on the slow cooker and keep them warm till time to serve.
*whole wheat version below
2-1/2 cups water
1/2 cup sugar
1/2 cup butter, cut up
1-1/2 teaspoons salt
2 packages active dry yeast
7-1/2 to 8 cups all-purpose flour
-In a small saucepan heat water, sugar, butter, and salt just until
warm (105 to 115 degrees) and butter is almost melted, stirring
constantly. Pour mixture into a large mixing bowl. Stir in the yeast.
Cover and let stand in a warm place about 15 minutes or until mixture
-Using a wooden spoon, stir in 4 cups of the flour, beating to form a
thick batter. Stir in 3 cups more of the flour to make a moderately
soft dough. (To maintain a smooth dough, add the flour in portions
and stir after adding each.)
-Turn the dough out onto a lightly floured surface. Knead in enough
of the remaining flour to make a moderately stiff dough that is
smooth and elastic (6 to 8 minutes total).
-Shape the dough into a ball. Place in a greased bowl; turn dough
over once to grease the top surface. (This helps keep the dough from
-Cover and let rise in a warm place until double (about one hour).
The dough is ready when you can lightly and quickly press two
fingertips 1/2 inch into the dough and the indentation remains.
-Punch dough down; form into a smooth ball. Cover and let rest about
ten minutes. Grease well the bottom and sides of an ovenproof 4-1/2
or 5-quart Dutch oven. Place the dough in prepared Dutch oven. Cover
with a towel and let rise until dough is about 1/2 inch below the top
edge of pan (about one hour).
-Bake bread on the lowest rack of a 325F degree oven for 55 to 60
minutes or until the bread sounds hollow when tapped with your
finger. Cover bread with foil, if necessary, to prevent over
browning. Remove from pan; cool on a wire rack.
*Whole Wheat version: Prepare the bread as directed, EXCEPT
reduce the all-purpose flour to 4 cups. Add the all-purpose four to
the yeast mixture as directed, then stir in 3 cups whole wheat flour.
Knead as directed, using an additional 1/2 to 1 cup whole wheat
flour. Continue as directed.
This makes a HUGE loaf of bread I would recommend dividing the dough into 2 loaves and put it in regular pans,maybe 4 pans it is huge!! I used the whole wheat recipe, it was real nice soft bread. Very good texture,a crisp crust but a soft interior . I did cut back on the sugar and only used half of the amount.
Now, don’t these look good??? The meat just falls off the bone!
Until next time,put your feet up and stay cool!
Lanita (Nana Nita)