Horseradish and hot pepper give this relish it zest. It's a great way to use up extra zucchini from the garden. This is great on hot dogs, bratwursts and even hamburgers. So when your zucchini plants are giving you a ton of fruit take advantage and can up this zesty relish.

Canning Supplies Needed:
Water Bath Canner or large pot
5 pint (16oz) canning jars with lids and bands

Ingredients:
12 c. finely chopped zucchini (about 12 med. zucchini)
4 c. chopped onions (about 3 Med) use red for color or a mixture
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped (or use yellow pepper)
1/3 c. pickling salt
2 1/2 c. sugar (optional add 1T. Non Instant Clear Jel to sugar)
2 1/2 c. apple cider vinegar
1 T. ground nutmeg
1 T. ground turmeric
4 T. prepared horseradish
1 chili pepper, including seeds, chopped (4 chopped jalapenos)

Note: If needed to thicken use 1 T. Clear Jel (Non-Instant)
If you use half pint jars process for 10 minutes in water bath

Directions:

• Combine zucchini, onions, red and green peppers and salt in a large glass or stainless steel bowl. Cover and place in the fridge overnight.
• Transfer to a colander and place over the sink and drain the liquid. Rinse with cool want and drain thoroughly. With your hands, squeeze out the excess liquid. I use a salad spinner to get it dry.
• Combine the zucchini mixture, sugar, vinegar, nutmeg, turmeric, horseradish and chili pepper in a large stainless saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until the liquid is reduced and the mixture is the consistency of a commercial relish. This will take about 45 minutes. If you added the Clear Jel to the sugar it will thicken up quicker.
• Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids in soapy water and set bands aside.
• Ladle hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. 
• Process jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Lemon is one of my favorite flavors, which make this a special muffin. I wanted the lemon flavor to stand out so the lemon syrup or icing on top is a must.



Yields: 12 muffins
Oven: Pre-Heat oven 425 degrees

Bake Time: Total baking time 16 minutes
Bake: Bake first 5 minutes at 425 degrees - turn down oven
            Bake the last 11 minutes at 375 degrees

Dry Ingredients:
1 3/4 c. soft white or pastry flour (300g)
3/4 c. sugar (145g)
1 T. baking powder
1/2 tsp. salt

1c. small shredded zucchini (packed) (160g)

Wet Ingredients:
1 tsp. vanilla
2 extra large eggs
2/3 c. milk (162g)
1/3 c. canola oil (86g)
zest of 1 lemon - save juice for the syrup
1 tsp. ginger

Lemon Syrup
1/4 c. lemon juice (juice of one lemon) (61g)
1/4 c. sugar (50g)

Directions:

• In a large bowl mix all the dry ingredients, except the shredded zucchini.
• In another bowl mix the wet ingredients.
• Pour the wet ingredients over the dry ingredients and mix until just combined. Fold in the shredded zucchini at the end.
• Note: The batter will be thin so don't be worried. Scoop out the batter into prepared muffin tin. Use a #12 scoop or 1/3 of a cup. You may use paper linings or grease your pan well so they don't stick.
• Place in the fridge for 30 minutes or up to 2 hours
• Bake for total of 16 minutes, the first 5 minutes at 425 degrees and the last 11 minutes at 375 degrees.
• Remove from the oven and cool
• Brush with the lemon syrup or drizzle lemon icing on top

Directions for Syrup
Combine the lemon juice and sugar in a pan on the stove and bring to a boil. Cook until thickened, if you want it more like icing add some powder sugar.

These are really good and good for you. They also freeze well, so make a double batch and freeze them for a later meal.




Yields: 12 pancakes
Ingredients
2 c. + 2T soft white whole grain flour, or 7 grain flour (247g)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg or all spice
2 T. brown sugar (25g)

2 c. buttermilk (490g)
4 T. unsalted butter, melted (57g)
2 large eggs
1 tsp. vanilla

1 c. grated zucchini (small zucchini) 100g
Directions:

• In a large bowl, mix all the dry ingredients together, flour, baking powder, baking soda, salt, spices and brown sugar
• In a glass measuring cup, melt the butter in the microwave and add buttermilk, eggs, and vanilla, mix.
• Pour the liquid ingredients over the dry ingredients, stirring until just combined. Fold in the grated zucchini.
• Heat a griddle or pan to medium heat, 350 degrees. Spray with cooking spray so they don't stick. Pour about 1/3 cup for each pancake. I use a # 12 scoop, works perfect.
• Cook until the surface of the pancakes have some bubbles, about 3 minutes then flip.

To Freeze
Cool completely and wrap them in plastic and place in ta freezer bag. They will keep for 2 months no problem.

Grass fed beef is very lean and would benefit from some extra  seasonings added to the meat before shaping them into burgers.

1 pound of ground beef
4-6 patties depending on the size
Recipe

• 1 tsp. canola oil
• 1/4 - 1/3 cup finely chopped yellow onion
• 2 T. canola mayonnaise or 1T. Worcestershire sauce or steak sauce
• 1-2 cloves minced garlic or 1/2 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1 pound 93% lean grass-fed ground sirloin
  

Directions:

1. Heat oil in a small skillet over medium-high. Add onion and minced garlic; sauté 2 minutes. Reduce heat to medium; cook 5 minutes or until onions are soft and caramelized, stirring frequently. Remove from heat; cool 5 minutes.
2. Add the onions and garlic to the mayonnaise or Worcestershire sauce. Add the pepper and mix into the meat with your hands.
3. Form into patties, 4-6 depending on the size you want. I like to place them on a cookie sheet and freeze them for 30 minutes until firm. They are easier to grill without falling apart.
4. Heat a grill pan or cast-iron skillet over high. Coat pan with cooking spray. Add patties; cook 3 minutes. Turn patties. Top each with 1 cheese slice; cook 2 minutes or to desired degree of doneness.
   

On The Grill
Prepare the grill. Cook the organic grass fed burgers over hot coals about 3-4 minutes for medium-rare, or more to desired doneness.

Shrubs are a fruit syrup, preserved with vinegar and mixed with plain or sparkling water, also sometimes alcohol to make a tangy, beverage. This is an old fashion drink that has been making a comeback over the years.

Berries are the most common fruit used to make shrubs, but cherries, peaches, pears and other fruits can certainly be used. The only requirement is the fruit needs to be ripe, but don't need to be in perfect condition. Wash the fruit, peel, chop or lightly crush to shorten the infusing time. Ginger, orange, lemon or lime peel can be added for flavor. Even some herbs like mint it's up to you.

You will also need a 5 % acidity vinegar check the label.  White vinegar has a sharp flavor, apple cider vinegar tends to be milder with a fruity flavor and even wine vinegar's will work. Balsamic vinegar is a favorite with cherries or strawberries.

For the sugar, you can use white sugar which is neutral in sweetness, but brown and raw sugars would also work.

Equipment Needed
Quart sized canning jar
Deep pot
Cheese cloth or Coffee Filter

Recipe
Yields: 2-3 cups depending on how juicy the fruit is

2 c. Fruit (Your Choice) - cleaned, peeled, seeded chopped if needed
2 c. Vinegar
1 1/2 - 2 c. sugar

Directions:
Sterilize your quart jar - Bring a large pot of water to a boil. Submerge the jar in the water, and boil for 10 minutes. The lid or cap, wash in hot soapy water and rinse well.

Add the Fruit
Remove the sterilized jar and place the prepared fruit in the jar.

Add the Vinegar
Place the vinegar in a saucepan and heat to just below the boiling point, or at least to 190 degrees F. Pour the vinegar over the fruit in the jar, leaving 1/4 inch head space in the jar. Wipe the rim with a clean, damp cloth and apply the cap tightly.

Let it Stand
Let the vinegar cool completely and store the jar in a cool, dark place like the cupboard or refrigerator. Let it sit for at least 24 hours and up to 4 weeks. The longer it sits the stronger the fruit flavor.

Strain
Strain the fruit from the vinegar through a damp cheese cloth or coffee filter. You may have to strain it more than once, to get a clear product. Save the fruit to use for something else.

Add the Sugar
In a saucepan on the stove top add the strained vinegar and sugar. Bring the mixture to a boil and stir until all the sugar is dissolved. Remove it from the heat and let it cool. Pour the finished shrub syrup into a sterilized quart jar with a clean cap.

Store
Place the syrup in the fridge. It will last for up to 6 months.

Use
Now comes the fun part, take out 1 tablespoon and place in a cold glass of water, or sparkling water and enjoy. You can use it in salad dressings, glazes for meats the sky is the limit.

This recipe comes from King Author Flour, I used all hard white flour in the recipe, they do suggest you can use soft white. I did modify the recipe because it called for white processed flour.

• 1 c. water (227g)
• 1/2 c. unsalted butter - 1 stick (113g)
• 1/2 teaspoon salt
• 3/4 c. Hard White Flour (85g) or Soft White Flour (71g)
• 1/2 c. Hard White Flour (60g)
• 4 large eggs

Instructions

1. Preheat the oven to 425°F. Line 2 baking sheets with parchment and set aside.
2. Combine the whole wheat and bread flours in a small bowl and set aside.
3. Place the water, butter and salt in a medium saucepan and bring to a rolling boil over medium high heat. Bring the mixture to a boil over medium-high heat. Remove from the heat and add the flours all at once. Stir vigorously until well combined. Return to the heat and cook, stirring constantly, until the dough forms a rough ball, about 15 to 30 seconds.
4. Remove the pan from the heat and transfer the contents to a mixing bowl. Let the mixture cool for 5 to 10 minutes, or until a thermometer inserted into the center reads 140°F. You can speed the process along by stirring or gently beating the pastry for a minute or so. Beat in the eggs one at a time. The first egg should be fully incorporated before the second is added. The mixture will seems slippery at first, but will smooth out as more eggs are added. Beat for 2 minutes after adding the last egg.
5. Drop the dough by heaping tablespoons or use a tablespoon scoop onto the prepared baking sheet; a tablespoon cookie scoop works well here. The mounds of dough will be approximately golf ball sized. The mounds of dough will be approximately golf-ball sized. Leave a couple of inches between the balls of dough, as they'll expand quite a bit in the oven.
   
6. Bake the puffs for 8 minutes at 425°F. Don't open the oven door during the bake. After 8 minutes, reduce the oven temperature to 375°, and bake for an additional 20 minutes, or until the puffs are golden brown. Remove the puffs from the oven and, using a sharp paring knife, make a small slice near the top of each, to let the steam out. Return the puffs to the oven. Turn the oven off, prop the oven door open slightly, and let the puffs cool inside for 30 minutes. Transfer to a rack to cool completely.
7. For cream puffs, fill each puff with pastry cream and top with chocolate ganache. For profiteroles, fill each puff with ice cream and top with chocolate ganache or sauce. For éclairs, pipe the unbaked dough into 4" long strips onto the parchment paper, bake for 15 minutes, reduce the heat and bake for 15 more minutes. Cool and fill as directed.
8. Yield: about 24 puffs.

Source:
King Author

Lemon curd - creamy, tangy, wonderful spread on scones, toast and muffins, superb used as doughnut or pie filling. This recipe comes from King Author's collection of recipes.

• 1 cup freshly squeezed lemon juice (227g)
• 1 cup sugar (198g)
• 1/2 cup butter, melted (113g)
• 2 large eggs

Instructions

1. Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2. Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
3. When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.
4. Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5. Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Tips:

• Four large, juicy lemons should be enough to yield 1 cup of juice.
• For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.
• You can half the recipe if you like and to add more richness add about 1 1/2 TBSP extra softened butter and 1/8 C of heavy cream after it was done cooking.

For most of us this is a new type of salad, but it's great in the summer when the tomatoes are in season and perfect for those watching our waistlines. This recipe comes from America's Test Kitchen, they suggest to serve it on a crisp romaine lettuce leaf with a wedge of lemon and pita bread.

Recipe:
3 medium round tomatoes, cored and cut into bite sized pieces about 1/2 inch in size
1/2 c. medium - grind bulgur (any cooked grain will do) ...ideas
1/4 c. lemon juice (about 2 lemons)
6 T. extra-virgin olive oil
1/8 tsp. cayenne pepper
1 1/2 c. chopped fresh parsley
 1/2 c. chopped fresh mint
2 scallions, sliced thin

NOTE:
If your bulgur is not medium grind you may have to pour boiling water over it to soften it up. I also like this recipe with other cooked grains like barley, or  wheat.

In my last years Newsletter April 2017, I talk about preserving lemons. This recipe is a perfect use for those preserved lemons. Rinse off the preserved lemon and use a small amount for the dressing, do not add salt to the dressing, since the preserved lemons have salt.

Batatada is a dense cake like dessert made with sweet potatoes, ginger coconut and spices. It often appears at afternoon teas or prepared for the holidays and weddings. This recipes come from Christopher Kimball's, Milk Street Magazine. I have modified it a bit to suit my taste and work with whole grain flour.

Serves: 12
Oven: 350 degrees
Bake: 30-35 Minutes
Pan: 9 x 13 inch or Muffins

Recipe
1/2 c. coconut oil melted (100g)
12 oz sweet potatoes, peeled and cut into  1 inch chunks (340g)
1 1/2 c. + 2 T. soft white whole grain flour (210g)
2/3 c. unsweetened shredded coconut (50g)
2 tsp. ground ginger
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
1 c. dark brown sugar (200g)
1 T. grated lime zest - I used lemon

3 large eggs
3/4 c. whole milk (188g)
1 T. vanilla

Icing
3/4 c. powdered sugar (90g)
2 T. lime juice (1 to 2 limes) - I used bottled

Directions:

• Place the sweet potatoes in a microwave-safe medium sized bowl, cover and microwave on high for about 5 minutes. Stir halfway through, until the potatoes are completely tender Set aside to cool slightly.
• In a food processor, combine the flour, coconut, ginger, baking powder, baking soda and salt. Process until the coconut is finely ground, 1-2 minutes. Transfer to a large bowl.
  
• In the processor, combine the brown sugar and the lime zest, process about 30 seconds. Add the sweet potatoes and process until smooth. Add the eggs, milk and vanilla, then process until combined about 10 seconds.
  
• With the machine running, add the melted coconut oil, then process until incorporated.
• Add the liquid mixture to the dry ingredients in the bowl and gently whisk until combined. Transfer to the prepared pan and spread evenly.
• Bake until the cake is golden brown and a toothpick inserted at the center comes out clean, about 30-35 minutes. Let it cool in the pan on a wire rack for 15 minutes

Icing:

• In a small bowl, whisk the powdered sugar and the lime juice until smooth. Brush the glaze evenly onto the warm cake. Let the cake cool in the pan completely about 2 hours.
  
• Cut into squares, and serve. I made muffins out of mine and they turned out great also. The icing really makes this cake, so make sure you use lime juice.

These are tasty and low in sugar, great for a treat or with a meal. You may add the candied ginger pieces to the muffins to add that special touch. Learn how to make them....Read More

Equipment:
Muffin Pan 12
Scale...Once you have one you will wonder how you baked without it.
 #12 Scoop... Dish out muffins

Pre-Heat Oven: 425 degrees
Oven: 425 degrees for first 5 minutes
Oven: Turn down to 375 degrees for the last 11-13 minutes
Bake: Total bake time about 16 minutes
Yields: 12 Servings

Ingredients
2 1/2 soft white flour (300g)
3/4 c. sugar (145g)
1T. baking powder
1 1/4 tsp. cinnamon
1/2 tsp nutmeg
1 tsp. dry ginger or 2 tsp. fresh grated ginger
1/2 tsp. salt

2 extra large eggs
2/3 c. milk (162g)
1/4 c. + 2T. vegetable oil (85g)
1 tsp. vanilla

1 1/2 c. grated carrots about 3 carrots or 2 large carrots (150g)
1/4 c. chopped walnuts (30g)
Candied Ginger pieces

Give this recipe a try, it's easy and full of carrots, spices and low on sugar. You may add the candied ginger pieces if you like, it takes the recipe over the top. I hope you enjoy!
Tamara

I love marmalade, and this is a nice twist on marmalade. It's more like Carrot Cake in a jar. This is a low sugar jam so it does use a special pectin. You can get this at the Co-Op it's call Pomona's Pectin and it's easy to use. Read the instructions on Pomona's Pectin before starting.

Yields: 4-6 pints
Ingredients:
2 medium size oranges
1 1/3 c. peeled, grated carrots
1 1/3 c. chopped pineapple
 1 /4 c. golden raisins ( I used dried apricots)
1 1/3 c. water
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/2 tsp. cloves
1/4 tsp. ground nutmeg
1/2 c. lemon juice
1 1/2 tsp. calcium water
1 1/4 to 1 1/2 c. sugar ( to taste)
2 1/2 tsp. Pomona' Pectin powder

Directions:

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
2. Wash the oranges, Peel the fruit and set aside peel from 1 orange, discarding the remaining peels. remove and discard any seeds, excess white pith, or especially fibrous parts of the membrane from the flesh of both oranges. Finely chop the flesh of both oranges.
3. Using a paring knife, scrape off and discard the inner white part of the reserved peel. Slicer the peel into thin strips, about 1 inch long.
4. Combine chopped oranges, sliced peel, grated carrots, chopped pineapple, raisins, and 1 1/3 cups of water. Bring mixture to a boil. Reduce heat and simmer, cover, for 20 minutes, stirring occasionally. Remove from heat.
   
5. Measure 4 cups of the cooked fruit mixture (saving any extra for another use). and return the measured quantity to the sauce pan. Add cinnamon, ginger, cloves, nutmeg, lemon juice, and calcium water. Mix well.
6. In a separate bowl, combine sugar and pectin powder, Mix throughly and set aside.
   
7. Bring fruit mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the marmalade comes back to a boil. Once the marmalade returns to a full boil, remove it from the heat.

Canning:
Remove the jars from the canner and ladle the jam into the hot jars, leaving 1/4 inch of head-space. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

I usually make this for the Farmer's Market so come by and sample it if you like.

Carrots make great additions to salads, but if they are pickled with a hint of smoky flavor just think what you could do with them. I have added them to egg salad, potato salad, and on sandwiches of all types. I also love them as toppings on all kinds of lettuce salads and of course just eaten out of the jar as a snack. This is a quick easy recipe to put up just a couple of pints of pickles, but you can double it if you like

Yields 2 pints (easily doubled)

Ingredients
1/2 tsp. whole yellow Mustard seed
1/2 tsp. fennel seed
1/2 tsp. celery seed
1/2 tsp. smoked paprika
1/2 tsp crushed red pepper
1 pound carrots, peeled and cut into 1/4 inch coins (cut on bias)
2 1/2 c. apple cider vinegar
1/2 c. sugar
1/2 tsp salt

Directions:

1. Place 1/4 teaspoon each if whole yellow mustard seed, fennel seed, celery seed, smoked paprika, and crushed red pepper in each sterilize  prepared pint jar.
2. Divide the peeled and sliced carrots between the 2 jars. Shake them to get the carrots to settle down in to the jars.
3. Bring the apple cider vinegar, sugar and salt to a boil over high heat, stirring to dissolve the sugar and salt.
4. Pour over the carrots into the prepared pint jars, leaving 1/1 inch head space. Wipe the rims and place the lids on the jars and screw on the bands until they're fingertip tight.
5. Process in a water-bath canner for 15 minutes, adjust for altitude if needed.
6. Turn off the heat source and let the jars sit for 5 minutes in the canner.
7. Remove and cool, after 24 hours check to seals. Store out of direct sunlight without the bands for up to a year.
   

Recipe from Beyond Canning by Autumn Giles

Bake 350 degrees
Time 12-14 Minutes
Makes about 2 dozen

Dry Ingredients... Use a large bowl
2 c. + 2 T.  Soft White Flour (285g)
2 T. Barley Flour (15g)
½ tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt

Melt 140g (10 T.) Butter in a sauce pan until golden brown
(swirl until turns a light brown color)

In a glass or metal bowl (will be putting over steaming water)
4 T. Butter (56g)
1 ¾ c. Brown Sugar (250g)
1 T. Vanilla
1 Ex. Large Egg

1/2 c.Chopped Pecans Toasted (60g )

Set Aside For Rolling Cookies
1/4 c. Brown Sugar  (25g)
1/4 c. Sugar (25g)

Directions
Mix Dry ingredients in a large Bowl and set aside

• In a bowl set over boiling water, add the 10 T. burnt butter, 4 T. butter, brown Sugar, vanilla and egg.
• Stir until well mixed and the sugar is melted
• Pour over dry ingredients and mix by hand. Mix until no flour is seen.
• Add toasted Pecans and mix again
• Let cool in fridge for 15 minutes, then scoop out with a cookie scoop
• Roll in sugar mixture
• Chill 2 hours or overnight

Bake for 14 minutes

Bake 350 Degrees
Time 14 minutes
Makes about 2 dozen

Dry Ingredients
2 1/2 c. + 2T. Soft White Flour (330g)
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt

In Mixer
2 Sticks Butter (226g)
1 c. Dark Brown Sugar (200g)
1 c. Sugar (200g)
1 c. Crunchy Peanut Butter (256g)
2 Large Eggs
2 tsp. Vanilla

1. c. Roasted Salted Peanuts (141g) Ground in a food processor to resemble bread crumbs.

Instructions

• Mix dry ingredients in a bowl, set aside
• Cream butter, sugars, until light and fluffy (How to Cream Sugar)
  
• Add peanut butter and mix well
• Add eggs, one at a time mixing well after each
• Add vanilla and beat until light and fluffy
• On low speed add half the dry ingredients and mix, then add the rest beat until mixed well
  
• Stir in the processed salted peanuts
  
• Refrigerate for 15 minutes
• Scoop onto sheet spacing close together and place into the refrigerator for 2 hours

Baking
Bake on sil pad spacing about 2 inches apart. If you want a thicker cookie bake without pressing down. Typically peanut butter cookies are pressed with a fork twice at perpendicular angles leaving a crisscross design. Bake 14 minutes, let them cool on the sil pad 3 minutes to finish baking before removing to a cooling rack.

Elderberries grow very well in North Central AR. so if you have some take advantage of the berries. Country Life Natural Foods also carries dried berries at a good price. You can get them thru the Co-Op and avoid the shipping charges.

Elderberries have been used as a natural remedy for colds and the flu for decades. Research suggests it inactivates the flu virus and is as beneficial as the flu drugs Tamiflu and Relenza which are used for the treatment of the flu. Elderberries can also cut flu severity and shorten the illness if taken soon after flu symptoms, with no drowsiness, the downside of many flu treatments.

Recipe:
1/2 c. Dried Berries or 1 c. Fresh Berries
3 c. Water
1/2 c. Honey
2/3 c. Organic Raw Apple Cider Vinegar (Bragg's)
Flavor options: add cinnamon, cloves, ginger if you like

DIRECTIONS:
Fill pot with water and dried elderberries. Bring to boil and let boil 30 min. Take off heat and mash elderberries up well (I used potato masher). Strain out the liquid into separate bowl using cheese cloth, coffee filter or something similar. Once strained add honey to the elderberry liquid and stir well. Then add the Apple Cider Vinegar, stir well. Place in a jar and put in fridge for up to 6 months.

As preventative: Adult 1 Tbsp a day, Children 1 tsp a day

You can drink straight or mix with water.
If using as flu/cold medicine, take same dose but every 1-3 hours instead of just once a day. (Be careful, as it has somewhat of a laxative effect if taking too much).

This pie calls for 3 types of chocolate, but you can use only one or two. This recipes is based on a recipe from the American's Test Kitchen. I have modified it a bit to suit my tastes.

Clarified pies can be difficult for some folks but there are some tricks to a successful pie.

1. Blind bake the crust, this ensures the crust stays crisp and not get soggy on the bottom.
2. Put the filling into the crust while it's still warm.
3. Cook the filling to 130 degrees, this gives the pie a head start when placed into the oven. It will firm up with out getting the crust overly done. You will notice the lower baking temperature due to this step.
   

Equipment:
Pie Pan: 9 inch
Scale...Once you have one you will wonder how you baked without it.
Food Processor ... Not required but makes the job easier.
Instant Read thermometer

Oven: 375 degrees (Blind Bake Crust)
Bake: 10-15 minutes (Blind Bake Crust)
Yields: 8 Servings

9 inch Pie Crust Recipe:
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)

Crust Instructions:
With a Food Processor or by hand

• Mix together flour, sugar, and salt thoroughly.
  
• Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces.
• Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk. 
• Roll the dough into a strip and fold over into thirds. Repeat this process 3 times until the dough comes together.
• Then put into the refrigerate for 30 minutes.
• Remove the dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
• Blind Bake the Crust....More Information

BAKE PIE
Oven: 275 degrees  NOTE: Adjust the racks in the oven

• Place the pie plate on a baking sheet just in case.
• Bake the pie in the lower 1/3 of the oven.

Bake: 50-60 minutes

Ingredients:
Pie Filling
3 T. unsalted butter, cut into 3 pieces (42g)
3/4 c. dark brown sugar (150g)
1/2 tsp. salt
2 large eggs
1/2 c. light corn syrup (170g)
1 tsp. vanilla
1 tsp. espresso coffee
1 c. (4oz. pecans, toasted and copped coarse) (113g)
6 oz. semisweet, milk, and/or white chocolate chopped coarse.

Directions:

• Melt the butter in a heatproof bowl set over a water bath maintained at just below a simmer. (I use a glass bowl place over a pan filled with water) Remove the bowl from the simmering water and stir in the sugar and salt until the butter is absorbed.
• Whisk in the eggs, then the corn syrup and vanilla until smooth.
• Return the bowl to the hot water bath and stir until the mixture is shiny and hot to the touch and registers 130 degrees on an instant-read thermometer.
• Off the heat, stir in the pecans.
• Pour the pecan mixture into the warm pie crust. Scatter the chocolate over the top and lightly press it into the filling with the back of a spoon.
• Bake the pie until the filling loos set but yields like jell when gently pressed with the back of a spoon. about 50-60 minutes.
• Cool the pie on a wire rack until the filling has firmed up, about 2 hours.
• Serve slightly warm or at room temperature.

Instead of buying those boxes of dried bread crumbs with 2 cents worth of old spices here is a recipe for the spices to make your own stuffing any time of the year. At our house we're not fans of the heals on the loaves of bread, so we throw them into the freezer to use later. My husband loves stuffing as a side dish with any meal. I also make bread crumbs with the heals for breading chicken or fish.

Preparing The Bread Crumbs
When I have a supply of the scrap pieces of old bread (a mixture of types), I chop them into pieces and place them on a cookie sheet and drizzle a bit of olive oil over them. Since some of them will be used as bread crumbs I season them up with garlic powder, onion powder, ...and any other herb I like. Then mix them up so they are coated with the oil and herbs. If you are organized as you take something out of the oven you can place them in and turn off the oven. They will dry out as the oven cools. Otherwise turn on the oven to 300 degrees and bake for about 10-15 minutes stirring occasionally so as not to burn.

If you are making bread crumbs, put them into the food processor or blender and chop finely. I usually process some for crumbs and leave some for stuffing. Then I freeze everything so it's ready when I need it later.

"Instant " Stuffing Spice Mix
Makes about 2/3 cup - plenty for many meals

You can grind the whole recipe and keep in a small jar in the cupboard or just grind the amount needed for the recipe which is 1 tablespoon for 2 cups of dried bread. The Co-Op thru Country Life Natural Foods offers a large selection of herbs at a great price. If you click on the links below you will see the prices. The retail store also has a large selection of herbs and spices..link

3 T. celery flakes (I have used celery seeds in a pinch)
2 T. onion dried  flakes
2 T. dried marjoram (or use dried parsley)
1 T. rubbed sage
1 T. black peppercorns (Tellicherry is the best pepper)
1 tsp. salt (omit if you like)

Directions:

• Combine all the  spices and grind together in the small mill, or grind fresh as needed.
• In a large pan add 2 tablespoons unsalted butter and 1 tablespoon of the ground spice blend.
• Now there is nothing wrong at this point with adding some fresh, chopped carrots, onions, bell peppers, apples, or sausage. Just make sure you cook them until tender. The stuffing is just fine without the extra additions.
• Add 2 cups of chicken stock and bring to a boil.
• Simmer over low heat for 2 minutes, and add just enough cubes of dried bread (about 2 cups) to soak up the liquid.
• Remove from the heat, cover and let stand for 5 minutes.

Source:
Herbs and Spices
by Tony Hill

There are a million pumpkin pie recipes and to tell you the truth I have tried most of them. When I came across this recipe it peaked my interest. Pumpkin pie is usually quite unremarkable and I can take it or leave it but this pie has a deeper flavor and is well worth giving it a try.  The recipe is based on a recipe from American's Test Kitchen, I have just tweaked it a bit.

Equipment:
10 inch pie plate or a deep dish 9 inch pie plate

Oven: 375 degree blind bake crust
Bake: Blind bake crust 25 minutes - pie around 50 - 60 minutes
Pan: 10 inch pie pan or a deep 9 inch pie plate
Crust Recipe: Use your favorite recipe for a 10 inch pie plate..My Recipe

Pumpkin Filling Recipe:
1 c. heavy cream (242 g)
1 c. whole milk (244 g)
3 large eggs + 2 large eggs yolks
1 tsp. vanilla extract

1 can pumpkin 15 oz
1 c. candied or plain yams (one 16oz. can drained will work it's a bit extra)
3/4 c. sugar (150 g)
1/4 c. maple syrup (79 g)
2 tsp. grated fresh ginger
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp ground nutmeg

Notes:
The extra step of cooking the pumpkin and candied yams reduces the moisture and intensities the flavor of the pie. I think it's worth the extra step to create the complex and deep flavor of this dense wonderful pie.

This is a recipe that I use often because it's easy and good. You can fill the  meat pies with anything which makes it perfect to clean out the fridge. Here
are some recipes that use the crock pot and make great meat fillings. You    don't have to use the whole roast but save 3 cups of meat for these meat pies.
Sesame Pork Roast
Savory Beef Sandwiches
Onion Pot Roast
Herb Faux-tisserie Chicken

Recipe For The Dough
Now you can use a pie crust pastry for the meat pies but that is more
calories than using a yeasted dough. This dough is made the day before
you bake and placed into the fridge, but will hold for 3 days in the fridge if
needed.

Equipment
Scales - When you weigh out your dough each pie will be uniform.
Tortilla Press - Not a necessity but sure makes rolling perfect circles easier.
French Tapered Rolling Pen - Rolls perfect circles.
Silicon Pastry Rolling Mat- Guide to roll perfect circles.
#12 Baking Scoop - This is 1/3 of a cup, used to portion the meat filling.

If you have nice equipment you will be a better cook and it certainly will be
more enjoyable. The holiday season is coming and many of these tools are
not expensive and make great gifts for the cooks in your life.

Dough Recipe - For Calzones or Meat Pies
Yields: 8 Calzones or Meat Pies
Oven: 350 degrees
Bake: 20-30 minutes

3 c. Hard Red or Hard White (bread flour) (340g)
2 tsp. Instant Yeast (5g)
1 1/4 tsp. Salt (9g)
2 T. Olive Oil (28g)
2 T. Honey (40g)
3/4 c. + 2 T. Water (195g)

Directions:

• The day before the bake you will put together the dough and place it     into the fridge. I can stay there for up to 3 days if needed.
• Weigh or measure out the flour, yeast and salt and mix them together.
• Combine all the liquid ingredients, the water, oil and honey in another container.
  
• Pour the wet ingredients over the dry and mix until combined.
  
• Place in a container with a lid and put into the fridge overnight.

Prepare Your Filling
Start with 3 cups or so of cooked meat
There are a few rules when making meat pies the first is the filling need to be dry or it will leak out. The second is don't over stuff the pies, use 1/3 cup         filling per pie. Now you can add anything you would like to the 3 cups of meat, like onions, vegetables, dried herbs. The filling needs to be well spiced because when you cover it with the bread it tends to mellow down the flavor.
So I always add more flavor than if I was just eating the meat alone.

For these I added caramelized onions and mushrooms. I also added a good amount of chili peppers. The meat I chose was the Sesame Pork Roast       which has a nice flavor. I cooked everything to make sure the mixture was     fairly dry. I could of also added cheese, when making the pies. If you choose to add grated cheese add only 1T. per pie on top of the meat mixture before you fold it over.

• Make a small hole in the top of each pie for the steam to escape.
  
• Let them raise about 20 minutes while you are pre-heating the oven to 350 degrees.
• Bake for 20-30 minutes until golden brown
• Cool and freeze for extra meals in the future.

I hope you enjoy these, they are easy to make and handy to have in the         freezer for lunches and dinners.

This is true clean out the garden recipe, gather all your tomatoes any variety will do. A truly easy way to make delicious tomato sauce. If you have a couple of peppers, garlic, onions  and herbs throw them in also

Recipe:
Suggested amount of vegetables

• 2+ lbs. large tomatoes (any variety of what ever you have is fine)
• 4 garlic cloves, minced
• Bell Peppers (your choice on the amount)
• 1 large Onion or a few small ones
• 1 teaspoon dried Italian herb seasoning or fresh herbs like basil
• 1⁄2 teaspoon sugar
• 1 teaspoon salt (omit if you want)
• 1⁄2 teaspoon black pepper
• 2 tablespoons olive oil

Roasted Tomato Sauce for Freezing:

• Preheat your oven to 425. 
• Clean your tomatoes and remove any unpleasant spots and place them on a rimmed baking tray. Use whatever fresh tomatoes you have handy.
• Cutting the tomatoes will depend on their size and the toughness of their core. Cherry tomatoes can be left whole, but halve most of the plums and just cut out the green core. The larger tomatoes, can be cored and cut down to size so those pieces were comparable to the halved plum tomatoes.
• You’ll also need a couple of small onions, a handful of basil, or dried Italian herbs  Add to this a couple of peppers, from the garden. Slice the onions and quarter the peppers, removing the seeds. Wash and clean the basil or any herbs.
  
• Place everything on a rimmed baking sheet.

• Drizzle with a little olive oil, just enough so that they don’t stick. Add a little at a time, and then use your clean hands to simply roll all of the pieces around to mix them up so that they all have a little oil. A little salt is optional here.

Bake uncovered for about 45 minutes – 1hr.
NOTE: This will vary somewhat depending on the size of your pieces and the amount of moisture that your tomatoes have. The level of roasting is a personal choice…if you don’t like charred food, remove them before that happens.

The skins of the tomatoes are easily removed once they are roasted but you don't have to remove the skins.  If you are putting the tomatoes in the food processor or blender the skins will be gone when you blend them.

• Spoon everything into a pan and use an immersion blender to pulverize everything. You can also put the mixture in a blender or food processor and pulse. It will depend on how chunky you like your sauce as to how much you blend it.
• Put it up in freezer bags and your set to go.
• You may also put the sauce in jars and then into the freezer. The best jars are ones with no shoulders (wide mouth jars) like the picture below. The jars with shoulders have a chance of breaking when the ingredients inside freeze and expand.
  

A friend of mine at the Farmer's Market always makes her sauce this way. She cooks it in the early morning or late evening so it does not heat up the house so much in the summer. That is a good tip!
Enjoy!
Tamara

When my garden comes to the end of the season, there is always produce that you don't want to waste but can't eat right away. This has forced me into the wonderful world of preservation. Bread and Butter pickles are the crunchy pickles you put on your hamburgers. This recipe comes from American's Test Kitchen, I have modified it a bit and added some heat with the addition of hot peppers. You can omit them if you like, it's up to you.

TIPS FOR CRISPY PICKLES

1. Freshly picked - use them as soon as you pick them.
2. Smaller is always better - use the larger pickles for relish or refrigerator pickles. This recipe is good for larger pickles since you are slicing them.
   
3. Trim off the blossom end of your cucumbers. This may seem wasteful,  but there’s an enzyme (pectinase) that will cause your pickles to become soft. Trim about 1/16 -1/4 inch from that blossom end before pickling. Some people have seen improvements with adding a grape leaf which contains tannins – a substance which is thought to inhibit the pectinase.
4. Use Pint Jars – the larger jars will require longer processing which results in a softer end product.
5. Try Low Temperature Pasteurization Treatment as described by the National Center for Home Food Preservation. Please note that you can only use this method if the recipe indicates that it is appropriate and be sure to monitor temperature carefully!

 Equipment:
Pint Canning Jars (4-5)
Large Pan - tall enough for the jars plus 1 inch of water.
Digital Candy Thermometer - A great tool if you make candies or fry often.
Food Processor - This makes the slicing a breeze

Makes: 4 pint Jars of Pickles
Time: Sliced vegetables must sit 3 hours in fridge before processing.

Recipe:
2 pounds of pickling cucumbers, ends trimmed, sliced 1/4 inch thick
1 onion, quartered and sliced thin
1 red bell pepper, stemmed, seeded and cut into 1 1/2- inch matchsticks
2 T. canning and pickling salt
3 c. apple cider vinegar
2 c. sugar
1 c. water
1 T. yellow mustard seeds
3/4 tsp. ground turmeric
1/2 tsp. celery seeds
1/4 tsp. ground cloves
1/2 tsp. Ball Pickle Crisp

Options: I added 3 hot peppers for a little kick

FOR SHORT TERM STORAGE:

• Let the jars cool to room temperature, cover with lids, and refrigerate for 1 day before serving. The pickles can be refrigerated for up to 3 months and the flavor will continue to mature.

FOR LONG TERM STORAGE:
Using Low Temperature Pasteurization

• While the jars are warm wipe the rims clean, put on the lids and screw on the rings until fingertip tight, (do not over tighten). Before processing the jars, heat the water in the canning pot to between 120 to 140 degrees.
• Lower the jars into the water, and bring the water to 180-185 degrees  Cook for 30 minutes maintaining the water between 180-185 degrees. Adjust the heat as needed to maintain the water temperature.
  
• After processing, remove from the bath and let cool for 24 hours. Remove the rings, and check the seal. The sealed jars can be stored for up to 1 year, in a cool dark place.

These chocolate chip cookies are soft, full of chocolate and nuts, with a rich butter flavor. They do not require a mixer to make so are simple too throw together. In order to get that soft texture, you will need to chill them at last 4 hours or overnight is best, so plan ahead. They can be made in the dough stage then frozen, so you can bake just a few at a time. What we do is bake the batch then freeze them, out of site is a good option for us controlling our diet. I have to think twice and plan ahead if I want to have one which controls the mindless eating for me.

Chocolate Chip Cookie Recipe
Equipment:
Scale...Once you have one you will wonder how you baked without it.
# 24 Baking Scoop ....Used for mainly cookies, it makes a decent size cookie.
Baking Sheet...I use a half sheet baking pan with a silpat. It works well because it keeps the bottoms of the scones from over browning.
Food Processor or Blender... This will process the oats in the recipe, either piece of equipment will work fine.

Oven: 350 degrees
Bake: 13 - 17 minutes (my oven was good at 14 minutes)
Pan: Sheet Pan
Yields: 24 cookies

Ingredients:
1/2 c. old fashioned oats (78 g)
2 1/4 c. flour if you use all purpose ( 292 g whole grain soft white)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon

3/4 c. sugar (150 g)
3/4 c. brown sugar (150 g)
1 T. vanilla
1 c. butter (2 sticks) melted (226 g)
2 large eggs
1/2 tsp. lemon juice

Tidbits:
2 - 3 c. chocolate chips
1 1/2 c. toasted walnuts chopped

Chicken Fajitas are a 10 minute dinner option at my house. If you have a stash of flour tortillas, and left over chicken it's easy. 

Equipment:
Large Pan: A cast iron skillet will work or any 10 inch or larger heavy pan you can use on the stove top.

Chicken Fajita Recipe
There are no set rules, amounts or ingredients, it will depend on the number of fajitas you are making. To give you an idea, we usually have 2 fajitas each with a side and that is plenty for us at dinner.

• 1 Chicken Breast (will make 3-4 fajitas) You can use any type of chicken meat the dark or white. I buy the 10 pound bags of chicken legs at 64 cents a pound and steam them. Once I pull off all the meat, there is plenty to freeze and make other dishes with. It also provides homemade chicken stock that I use for soups and other dishes.
  
• Onion - few slices of onions
• Bell Peppers - about 1/2 of a large one or 2 small ones
• Cheese - 1-2 slices per fajita,  any type of cheese (cheddar is nice)
• Picante Sauce - Recipe for making your own...Click Here
• Spice Mix - I use in everything, it's not that hot but, has no salt and easy to mix up and keep on hand. Scroll down to the bottom of the Picante Sauce recipe ...Recipe
  

Oven: 350 degrees
Bake Crust: 123-15 minutes
Bake Bars: 40 minutes
Pan: 9x13 inch
Servings: 36 two inch squares chill before slicing

Ingredients:
Oatmeal Crust
2 1/8 c. soft white flour (275 g)
1 1/2 c. old fashioned rolled oats (165 g)
1/2 tsp. salt
3/4 c. brown sugar (150 g)
16 T. (2 sticks) (227 g)
1 tsp. cinnamon

Option: Add a bag of butterscotch chips to the crust. My husband is not a lemon fan and this combination is nice. If you do this, pulse the chips before adding the butter to the food processor. I find they are easier to chop up.

Cream Filling
1 pkg. cream cheese (8 oz.)
1 can sweetened condensed milk
1tsp. vanilla
1 medium lemon zested and juiced
Or use your preserved lemons
2 lemon rinds plus 2 T. lemon juice.... How To Preserve Lemons

Directions:
Prepare the Pan

• Adjust the oven rack to the middle position and pre-heat the oven to 350 degrees.
  
• Cut an 18 inch length of foil and fold lengthwise to 8 inches wide. Fit the foil into the 9x13 inch baking dish. Push the foil into the corners and up the sides of the pan. allowing excess to overhang the pans edge.
• Cut a 14 inch length foil and fit into the width of the baking pan in the same manner as the first sheet.
• Spray the foil with a nonstick cooking spray or use my Recipe for Release Me Cream
• This will create handles for easy removal of the bars after cooking.

This is a great recipe for the crock pot when you are pressed for time during the holidays, and have a lot of mouths to feed. The recipe is from Taste of Home






Ingredients

• 1 tablespoon dried minced onion
• 2 teaspoons salt ( I decreased the salt by half)
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon celery seed
• 1/4 teaspoon cayenne pepper
• 1 boneless beef chuck roast (3 to 4 pounds), cut in half
• 8 to 10 sandwich rolls

Directions:

1. Cut the roast in half than rub the seasonings over both pieces. Do not add any liquid to the slow cooker.
2. Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls. Yield: 8-10 servings.

Additional Notes
I have found a 5-6 pound beef chuck roast works well also.