Fig Season

It's fig season around here so I decided to find a really good fig muffin recipe for our breakfast the other morning. They were delicious! Recipe at the bottom!

FIG BUTTERMILK MUFFINS

Muffins:

2 1/2 cups all purpose flour

1/2 cup sugar, I used Sucanat

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cups buttermilk

2 tablespoons coconut oil

1 teaspoon vanilla

1 egg

1 1/2 cups chopped dried figs, I used my fresh figs cooked down in an extra light syrup

TOPPING:

1/4 cup sugar (I used Sucanat)

1/4 cup quick oats

1 tablespoon butter

INSTRUCTIONS

Preheat oven to 400 degrees. Spray 12-cup muffin tin with baking spray and set aside. In a large bowl, combine flour, sugar, baking powder and baking soda. In a separate bowl, whisk buttermilk, oil, vanilla and egg until combined. Add buttermilk mixture to flour mixture, folding to combine. Fold in figs. Divide batter evenly among prepared muffin tins. Prepare topping, sprinkle over batter. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on wire rack. 

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.

 

 



 

 

 

 

PICKLED SWEET GREEN TOMATOES

 

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!

 

 

 

 

BLUEBERRY POUND CAKE

 

 

 

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!



In My Bag - Day 7

What's in my bag? Well, lots and lots of blueberries! This year we have been extremely blessed with blueberries. Gallons and gallons have been put in the freezer this year for us to enjoy smoothies, blueberry cream cheese pound cake, blueberry pancakes, blueberry chess pie, I could go on and on but I will stop.

 

 

 

 

 

I have also been blessed with about 20 gallons of cucumbers out of the garden this year. I am still processing pickles and sweet pickle relish. I can see the light at the end of the tunnel though.

 

 

 

I just brought these in from the garden today. My vines are yellow and dying so I think this is the last of the cucumbers this year.

What's in your bag?


God Bless!

Canning Pears.....

I have canned lots of pears in the past. Just putting them in a light syrup and canning. I had a bottle of white grape peach juice on hand and it sparked an idea I had a while back!

Instead of making a light syrup for the pears, I just cooked my pears in the white grape peach juice and processed them.

They turned out beautiful and delicious!

Looking forward to some delicious apples in the near future! Love canning anything and everything!