Thursday, July 9, 2015

Recipe - Day 8

RECIPES!!!!! I love recipes! I don't even know how many cookbooks, homemade and printed I have. I think I snapshot at least two to three a day with my phone.
The first one is a new recipe I tried yesterday. I haven't tried these yet but I am pretty sure they will be a hit.

16 cups sliced green tomatoes
2 cups sliced onions
1/4 cup pickling salt
3 cup brown sugar
1 cup white sugar
4 cups white vinegar
1 cup water
1 Tablespoon mustard seeds
1 Tablespoon whole allspice
1 Tablespoon celery seeds
1 Tablespoon whole cloves
Wash and slice tomatoes and onions. Sprinkle with pickling salt and let stand 3 hours. Drain and rinse. Heat the sugar and vinegar and put the spices in a cheese cloth and add them to the vinegar mixture. Heat until sugar is dissolved. Add the sliced tomatoes and onions and cook 30 minutes, until the tomatoes are translucent. Put in hot jars and process in a boiling-water canner, pints 15 minutes and quarts 20 minutes.
I also have a wonderful recipe using blueberries of course! Hope you enjoy!
1 cup of butter, softened
2cups sugar
4 eggs
1 teaspoon pure vanilla extract
1/2 cup vanilla or plain yogurt, (not in original recipe)
3 cups of flour, divided
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries or 2 cups canned blueberries,
drained and rinsed
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add yogurt and vanilla. Sift two cups of flour, salt and baking powder together and add it to the creamed mixture. Dredge blueberries in remaining flour and gently fold into batter. Pour batter into a buttered bundt pan coated with sugar and bake for about 1 hour and 15 minutes. Enjoy!
God Bless!

1 comment:

  1. You make the best pickles, so I'm sure these will be delicious. I like adding yogurt to cakes, too.