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Monday, October 26, 2020

Have you Minced the Meat

 Pumpkin Spice can be found nearly every where right now and soon the holidays will be brimming with all types of desserts and pies. My daddy simply loved pie and would take a slice over cake any day. One of his favorite types of pie was mincemeat. Have you ever had a piece of mincemeat pie?? Perhaps you have never heard of what mincemeat. 

In medieval days refrigeration had not been invented so when the great hunts would happen a way to preserve the food would be needed. One way to preserve meat was to turn it into mincemeat. There was no salting or smoking needed. The meat was mixed with fruit and spices and enjoyed in a savory manner. Eventually the British would catch onto the fact that you could enjoy a pie of mincemeat simply by increasing the fruit and spices and making the mixture a bit sweeter. 

Mincemeat pies have changed over the years and often do not include the grand amount of meat that they once did. Here are some vintage recipes that will allow you to try your own mincemeat pie 

Mincemeat Pie

1 pkg (9 oz) None Such Condensed Mince Meat
1-1/2 cups water
1 to 3 tablespoons sugar
Pastry for 2-crust pie

In small saucepan, crumble mince meat; add water and sugar. Cook and stir over medium heat until lumps are thoroughly broken. Boil one minute. Cool. Line 8-inch pie plate with pastry; fill with mince meat mixture. Cover with top crust. Flute edges. Cut 4 gashes in center of top crust. Bake at 425° for 30 minutes or until golden brown.
For a 9 inch pie, use two (9 oz.) packages condensed mince meat, 3 cups of water and 2 to 6 tablespoons of sugar.)

(Makes 5 dozen 3-inch cookies)

1 cup shortening
1-1/2 cups sugar
3 eggs, well beaten
1 pkg (9 oz.) None Such Condensed Mince Meat
3-1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

In large bowl, cream shortening. Gradually add sugar, blending well after each addition. Add eggs and beat until smooth. Sift together flour, soda and salt. Gradually add to creamed mixture. Crumble and stir in mince meat. Drop mixture by teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 400° for 12 minutes or until lightly browned.

find many great vintage recipes at 
recipe curio. 

Show a Bit of Appreciation

Pastor appreciation is something that should be normal and understood. The bible tells that we are to respect the preacher as he is the Leader of our church. The bible verse 1 Thessalonians 5:12-13 tells us that as a pastor he is as a "shepherd" in God's own flock.

So how should we show our appreciation?? Well there are many ways How do you show another you appreciate them. What ever it is that you do to show respect then this should be an example of how to show appreciation to the pastor. In any form oral, written, sharing your special talent such as cooking or writing, or how about just taking him or her out for a meal. Showering a bit of extra respect and appreciation can be as simple or as elegant as you wish it. However, one of the best ways to share your appreciation is to follow the words of the bible God's Holy word. 

Thursday, October 22, 2020

Pickled Peppers #recipe

  • 6 pounds of hot peppers (we used hot Hungarian wax peppers)
  • 12 cups cider vinegar
  • 4 cups water
  • 6 cloves of garlic, peeled and smashed with the flat side of a chef’s knife

Wash the jars in the dishwasher.

While the jars are washing, prepare the peppers.  First, put on a pair of rubber or plastic gloves – if you don’t you’ll regret it (your skin will become dry, red and burned from the peppers’ oil, and the oil will linger on your skin no matter how well you wash afterwards, and they you will inevitable touch your eye and be in a lot of pain.  A LOT.  Wear the gloves).  Rinse the peppers under cold running water.  Cut off and discard the stem, then slice the peppers into rings.  For hot peppers, keep the white membrane and the seeds (even if they fall out when cutting, keep them in the mix of pepper rings and use them when you fill the jars – the membranes and seeds are where most of the heat lives).  Transfer pepper rings and any dislodged membranes and seeds to a large bowl.

Also, while the jars are washing, prep your canning area.  I like to put down old (clean) kitchen towels and hot pads so I don’t have to worry about scorching the counter.  Get your jar lifter, lid wand, ladle, rings, lids, and wide mouth funnel ready.  I use a chopstick to remove air bubbles, but you can also use a small plastic spatula or plastic spoon (just don’t use a metal utensil, which can scratch and/or crack your jars).

Remove hot jars from dishwasher, place inside canner and fill the canner with hot water so that all of the jars are full and covered by 1 inch of water.  Put the canner on your largest burner and bring the water to a boil.

Bring a small pot of water to a simmer.  Add the lids to the simmering water; do not boil the lids.

Combine the vinegar, water and garlic in a large pot and bring to a boil.

Remove the pots of simmering lids and brine from the stove and place on hot pads near your jar filling station.  Remove garlic cloves from brine and discard.  Place the pepper rings near your filling station.  Have the canning tools listed in step 3 handy.

Remove 1 jar from the canning pot and dump out the water.  Pack the pepper rings (and any loose membranes/seeds) into the jar. Place the jar on the counter, place the funnel on top of the jar and ladle in the hot brine, leaving 1/4 inch headspace at the top of the jar. Take the funnel off of the jar and use a chopstick to remove the air bubbles; add more brine if needed to maintain 1/4 inch of headspace after the jar is de-bubbled.  Wipe the rim of the jar with a damp paper towel.  Use the lid wand to remove 1 lid from the pot and place it on top of the jar.  Screw the ring onto the jar until it is finger-tip tight (you don’t want it to be too tight or the air won’t be able to escape during processing).  Repeat with each jar until all of the jars are full.

Return the jars to the boiling water in the canner.  The water should cover the jars by at least 1 inch. Place the lid on the canner and process at a full boil for 10 minutes. Remove the jars from the canner and place on a towel on the counter.  Do not disturb the jars while they cool.

Label the sealed jars and store in a cool, dry place for up to 1 year.  If any of the lids fail to seal, the unsealed jars should be refrigerated because they are not shelf stable.

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Wednesday, October 21, 2020

History of Cinnamon Trade and a Delightful Fall #Recipe

More than likely you have heard of the spice known as cinnamon. It is one of my favorite fall spices but can be used in many other recipes through out the year as well. Cinnamon comes from the inner bark of several trees that come from the family known as cinnamomum. 

The spice cinnamon is used from everything from aromatics and flavorings to cuisines, sweet and savory dishes, breakfast cereals, snacks, tea and other great foods that are in our cabinets and fridges. 

The spice cinnamon has a rich history being first imported to Egypt . Many believe that it first came from China... this would be wrong as cinnamon cassia was shipped from China but no the common day cinnamon that we are common to. However, it is true that most modern era cinnamon are native to Vietnam, Indonesia and other Asian countries that host warm climates. 

Throughout the years cinnamon has also been used to embalm mummies, for aromatic burnings, and gifts to ancient rulers The desire to have control of the cinnamon spice trade led to the Dutch establishing a trading post during the early 1600's. The British would later take control from the Dutch in 1796. However, as early as 2017 the top exporting countries were  Indonesia, China, Vietnam and Sri Lanka. Global production has multiplied more than ten-fold since 1970. 

1 cup unsalted butter softened (2 sticks)
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon unsulphured molasses
2 teaspoons vanilla extract
1 teaspoon lemon juice (optional)
Dry Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 tsp. EACH salt, ground ginger
1/4 tsp. EACH ground cloves, ground nutmeg
2 1/4 cups uncooked whole-rolled oats
1 cup finely chopped peeled Granny Smith apples (1/4” pieces)
3/4 cup chopped walnuts (may sub ½ cup oats)
top view of apple oatmeal cookies o a white plate late

In a medium-sized bowl, add all of the dry ingredients except rolled oats and whisk to combine. Add oats and whisk together.
With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you will have to finish mixing with a wooden spoon. Add apples and walnuts and mix until combined. Cover tightly and chill dough for at least 4 hours.
Preheat oven to 350°F degrees. Line a cookie sheet with parchment paper or nonstick baking mat. Drop dough by rounded tablespoonfuls, 3 inches apart, onto prepared cookie sheet, 8 to a sheet (keep remaining cookie dough in the refrigerator).
Bake at 350°F for 11-15 minutes or until golden around the edges and center is just set. Let stand for 3 minutes before removing to wire racks. Store cooled cookies in an airtight container.

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