Spiced Pear Butter

Spiced Pear Butter

12 large pears, peeled, cored & chopped

Cook down for about 1 hour in 1 cup water (add more water if needed)

Mash/purée pears to equal 2½ quarts pear pulp

4½ cups sugar

½ cup orange juice

1 tbsp grated candied ginger

1 tbsp grated orange peel

1 tsp nutmeg

½ tsp ground cloves 

Combine pear pulp and sugar in a large sauce pan and stir until sugar dissolves.  Add remaining ingredients and bring to a boil.  Reduce heat to medium/high and cook until thick enough to round up on spoon, stirring often (about 1½ hours).   Spoon into hot sterilized jars and process in boiling water bath 10 minutes; yield: 6 pints

© Crackerberries 2011

Sweet Potato Soufflé

It is week #2 for sweet potato recipes.  If you have one that you would like to share, email it to me and I'll be sure to post it for everyone to try.  A real southern belle shared this recipe with me.  Hope Hall from Lexington, South Carolina, this one is a definite keeper in our house; easy and tasty.

3 cups cooked sweet potatoes

1 cup sugar

½ tsp salt

2 eggs

1 tsp vanilla

½ cup milk

1/3 cup margarine

Mix ingredients together and put in lightly greased casserole dish.

1 cup brown sugar

1 cup chopped pecans

1/3 cup flour

1/3 cup softened butter

Combine ingredients together until crumbly and sprinkle over potatoes.  Bake at 350º for 35 minutes.  Serve as side dish or dessert or I even had some for breakfast.  It is 'wicked' good.

© Crackerberries 2011

Honey Dijon Chicken

Barbie’s Autumn Chicken

1 large chicken breast

1 tsp lime juice

2 tsp vegetable oil

½ cup Dijon mustard

½ cup honey

4 slices bacon, halved

4 mushrooms, halved

4 slices Monterey Jack cheese

4 slices cheddar cheese

Italian seasoning

Combine lime juice, vegetable oil, Dijon mustard and honey in medium bowl and beat with electric mixer just until frothy.  Remove skin and bone from chicken breast and divide into 4 pieces.  Place in zip lock bag and pour ¾ of the mustard mixture over the chicken.  Let stand for at least two hours.

Preheat oven to 350º. In a cast iron fry pan cook the bacon until crisp; sauté the mushrooms briefly in the last minute or so of cooking bacon.  Remove bacon and mushrooms and keep 1 tbsp grease.  If the bacon grease is too yucky, wipe out pan and use vegetable oil.  Sear chicken in pan for 4-5 minutes per side until golden brown.

In same pan, brush each seared chicken breast with a little of the reserved honey mustard marinade.  Lay two slices of bacon halves on each breast, top with two slices of mushrooms and one slice each of the cheeses. 

Bake at 350º for 15-20 minutes until the cheeses is thoroughly melted and starting to bubble.  Top with Italian seasoning before serving. 

© Crackerberries 2011

Halloween

What Makes You Go Boo!

          It was a dark and stormy night and fire burned from the carved eyes and mouths of the Jack-O-Lanterns that were strategically placed along the path of moldy gravestones.  A skeleton hung in the doorway that was partially blocked by a huge spider’s web, occupied by a black spider with furry gray legs.  A big black cat with yellow eyes perched on the window sill.  Rumor has it that the cat used to be a witch named Agatha who changed herself one too many times.  As the old legend goes, the Jack-O-Lanterns are used to ward off the evil spirits.   Jack-O-Lantern refers to an old Irish miser named Drunken Jack who made a deal with the devil to pay his pub tab.  He tricked the devil and ended up being banned from heaven and hell and is destined to walk the earth with a lantern until judgment.

This time of year makes me think of Stephen King and I often wonder if this time of year is a good writing month for him.  Halloween or All Hallows Day celebrates the death of the old year with rejoicing in the supply of fruits and other foods stored up for the coming winter. It is the season that the most candy is sold (part of that secular commercialization), more so than Valentine’s Day and Easter combined.  Halloween is the biggest holiday for parties and some houses are more decked out with creepy crawlers than Christmas lights at Christmastime. 

I saw on the news today an outside Halloween decoration that is getting quite a bit of attention.  It is a riding lawn mower over a bloody body.  Some people laughed while others are outraged; one person called 911 to report it because it looked so real.  You know what really scares me; the celebration of Halloween.   People turn death into a commercialized fun and games kind of thing.

Consider this:  Hell is a real place.  It is not a place where people go to hang out with their friends.   Unquenchable thirst, fire, grief, pain, everlasting destruction, tormented with  fire and brimstone, gnashing of teeth, burning coals, darkness, no sleep, no rest, not even a quiet moment; these are all references to hell quoted from the Bible.  You might be thinking, “Oh, I don’t believe that.”  It doesn’t matter whether you believe it or not… it is real, it is true.

Demons are real.  Demons are here on earth.  Satan, the thief, does not come except to steal and to kill and to destroy.  Anytime is a good time for him to catch a person off guard, but now is especially crucial because people let their guard down.  People tend to listen to ludicrous ideas and rituals.  It is easy to get enveloped in a trend and follow a path that is already laid.  The Bibles says “wide is the gate and broad is the way that leads to destruction, and there are many who go in by it”.   This is the perfect time for cults to be created, alternative beliefs to be practiced.  Do not let your guard down.  We must continue to stay focused on God and His word, His way, His statutes.

I looked at the picture of the lawn mower and perhaps it is distasteful and somehow inconsiderate of the squeamish.  But we live in a distasteful world.  Most people are concerned only for themselves and bringing glory to themselves even if it is in a repugnant manner.  God created a perfect world for us and we destroyed it and now we get to exist with the consequences of living in a sin cursed world.  

I find that people get bent out of shape over the most insignificant things.  Just listening to the news will educate a person enough to know that our world is very misguided.  Here are a few good examples of why not to believe everything on the news: one news reporter suggested that working nine hours a day for four days a week equals a 40 hour work week, while another reporter believes there are 52 states in the US and yet another highly educated person thinks Washington DC is a state.  We never should revere anyone except God and His word.  Believe the Bible and stay on the narrow yet difficult path.

© Crackerberries 2011

Beef Stew & Sage Dumplings

1 lb stew meat

½ cup flour         
1 tsp pepper

1 tsp thyme
Shake these ingredients together in a zip lock bag.

1-2 tbsp vegetable oil

32 oz beef broth

1 qt tomatoes

1 bay leaf

1 tsp Italian seasoning

Salt & pepper

Brown beef in vegetable oil on all sides; add beef broth, tomatoes, bay leaf and seasoning and bring to a boil.  Reduce heat, cover and simmer for on hour.

4 carrots, peeled & sliced

1-2 stalks celery, sliced

1 onion, chopped

6 small red potatoes, quartered

1 cup frozen peas

Add carrots, celery, onion and potatoes to stew and return to boil; reduce heat and simmer on med/low heat for 45 minutes.  Add peas and return to boil. 

Sage Dumplings

1½ cup all purpose flour

2 tsp baking powder

½ tsp salt

2/3 cup milk

2 tbsp vegetable oil

1 egg

1 tsp fresh rubbed sage

Mix all ingredients together just until moistened.  Once stew is boiling add dumplings by spoonfuls, cover, reduce heat and cook 13-15 minutes.  Do not remove cover while dumplings are cooking.  Cool 10-15 minutes with cover off before serving. 

© Crackerberries 2011

Candied Sweet Potatoes

My plan is to add a sweet potato recipe each week until Thanksgiving.  They are so yummy.  If you have a favortie recipe you would like to share, please, do email it to me and I’ll cook them up, take a picture and post them and all the credit will go to you.

4 medium sweet potatoes, cooked and peeled

½ cup orange juice

¼ cup molasses

¼ cup real maple syrup

2 tbsp brown sugar

½ cup butter

Nutmeg (optional)

Slice cooked sweet potatoes and arrange in greased baking dish.  Melt butter and combine with remaining ingredients.  Pour over sweet potatoes and sprinkle with nutmeg.  Bake at 350º for 35-45 minutes until brown and glazed over; spoon sauce over potatoes before serving. 

© Crackerberries 2011

Fried Ravioli & Marinara Sauce

It is official; we’re "living" in the south now.  Never saw it coming.  We had fried pasta for supper last night ... and we liked it.

12 oz Five cheese frozen ravioli

1 pint marinara sauce

½ cup parmesan cheese

1 cup roasted vegetable Ritz cracker crumbs (finely crumbed)

1 egg

¼ cup half & half

Oil for frying

Slightly thaw raviolis (15 minutes or so).  Combine cracker crumbs with ¼ cup parmesan cheese in one bowl.  Beat egg and half & half in another bowl.  Dip raviolis in egg mixture then coat both sides in crumbs.  Deep fry in 2 inches of hot oil (325º) for about 2 minutes (flipping once during cooking).  Sprinkle with parmesan cheese and serve with marinara sauce and bread sticks.

© Crackerberries 2011

Pork & Pear Combos

Porky Pear Egg Rolls

1 lb pork tenderloin cut into bite size pieces

½ tsp fresh ground pepper

½ tsp garlic powder

½ tsp Creole seasoning

1½ tsp fresh ground gingerroot

1 tsp allspice

1 cup finely chopped pears

1 onion, chopped

1 tbsp brandied pear preserves

8 egg roll wrappers

Oil for frying

Sprinkle pork with pepper, garlic powder and Creole seasoning.  Cook in large skillet until no longer pink, remove from pan.  Cool slightly and then chop up very fine, almost minced.

Add onions and pears to same pan as pork was cooked in and sauté 5 minutes or so.  Return pork to pan and add gingerroot, allspice and pear preserves; cook just until aromatic and hot.  Remove from heat.

Let mixture cool for about 15-20 minutes.  Spoon 2 Tbsp into each egg wrapper and roll and seal like a present.  Deep fry at 350º until golden brown, turning occasionally (about 2 minutes per side); drain on paper towels and serve with fried rice and homemade duck sauce (A.K.A. Brandied Pear Preserves)

© Crackerberries 2011

No Bake Cookies

Chocolate for BREAKFAST

This is my way of it being okay to have chocolate for breakfast.  What?  There is a good healthy dose of oatmeal in each cookie!

2 cups sugar

3 tbsp cocoa

¼ cup butter

¼ cup butter flavored Crisco

½ cup milk

3 cups rolled oats

1 tsp vanilla

2½ heaping tbsp chunky peanut butter

¼ cup toasted coconut

½ cup raw peanuts

Melt butter and Crisco together in medium/large sauce pan; add sugar, cocoa and milk and bring to a boil.  Boil one minute and remove from heat.  Stir in peanut butter, vanilla, oats, peanuts and coconut.  Drop by mounds on waxed paper and let cool completely (they will harden as they cool).  Great with morning coffee!

© Crackerberries 2011

Mini Jalapeño & Chive Cornbread Loaves

1½ cups self-rising cornmeal

¾ cup milk

1 egg

1 Tbsp oil

1 cup fresh chives

1 cup shredded mozzarella

8 slices (pickled or fresh) jalapeños

Combine milk, egg and oil together in large measuring cup.  Pour over cornmeal in large bowl and mix just until moist.  Fold in chives and most of mozzarella (save some to sprinkle on top).  Spoon into greased mini loaf pans; sprinkle with leftover mozzarella and add two slices of jalapeño to tops of each loaf.  Bake 375º for 20-25 minutes.  Let cool a few minutes before removing from pan and serve warm.

© Crackerberries 2011

ECCENTRIC-sities

          I notice on my bulletin board there is a note card cut into the shape of a butterfly and on the note card is written: Hebrews 4:13 And there is no creature hidden from His sight, but all things are naked and open to the eyes of Him to whom we must give account. When I put that scripture on there I was thinking that the butterfly once was perhaps an ugly caterpillar before it went through its metamorphosis— in a sense naked before giving account.  I contemplate the scripture and I think about people. 

          When I was very young I used to stay at my grandparents house a lot. Whenever we would go to town for groceries or to the bank or to the library I would notice a bony older man with wispy, thin white hair.  He would be dressed in white from head to toe; white shirt, white pants, white shoes and he even wore white gloves.  My grandmother told me that he dressed that way because he used to work on type writers and it was very important that he keep clean so when he went to work on them, there would be no dust or anything to ruin the keys.  Now that I think about it, I think she made that story up so that I would be more careful with the typewriter that I wrote short stories on at her house.

          A few years after, while attending grade school I remember a little girl named Cecilia Pinto.  She always wore outdated raggedy clothes and she looked like she didn’t own a comb or a brush.  Everyone made fun of her and no one wanted to be her friend (me included).  Some people said she got lice and after that she never came back to school, but no one really seemed to miss her.

          Years later, in a different town, after reaching adulthood, I remember another  man somewhat skeletal with a drawn in face.  He would always have on a green Army coat and sometimes he would be carrying a bag, but always walking.  His hair was stringy but combed back with some sort of Brylcreem or something similar.  He would stop every few feet or so and put his index finger up to an imaginary chalkboard and he would seem to be carrying the numbers of some complex math problem.  For me it was quite interesting to watch him.  They called him "the counting man".

          Several years after that, another town, another oddball whose name was Bobby.  He could be spotted either walking or sometimes driving a beat up old Ford Escort that was missing the driver’s side door.  He had Tourette syndrome and would go off at a moments notice on a tirade of explicit language filled with vehement.   Where ever he was off to he was always in a hurry and occasionally he would look back and brush away the imaginable people he seemed to constantly have following him.

          As I recall this wayward group of minorities, I rest again on Hebrews 4:13 where "...all things are naked and opened to the eyes of Him...".  I am now plagued with curiosity about these people.  What happened to them?  Where did they end up with their lives?  I never spoke a word to any of them, yet now I can remember each of them vividly in my mind.  Isn’t it interesting how people can exist in the background of our survival and we can live our lives not even acknowledging them or giving them the time of day?  Still years later, they stick out in our mind and we remember them, not for anything great that they have done, but for who they were.  Nevertheless, we shy away from people like them because they are not like us.  They are different.

          Our human nature is to crave attention and appreciation.  We all crave to have a pat on the back or an occasional “Atta-boy”.  I recognize this with my dog when he comes to me every morning after his breakfast.  If I’m not attentive he will paw me to death until I give him the attention he craves by petting him until he has a loud human like burp.  We all need that attention and yet sometimes it comes in ways we don’t recognize. 

          The people mentioned above got plenty of attention, but not appreciation; laughed at, pointed at, ridiculed, made of fun of, mocked.  Most likely not the attention they craved.  I can never go back and change things I should have done, could have done, would have done if I only knew then what I know now.  But today is different.  Today is a whole new day.  Today I won’t be afraid of the things that I don’t understand.  Today I’m going to be the one that is different.  ☼

© Crackerberries 2011

Braised Rabbit

The rotisserie rabbit has been such a big hit for this blog I thought I should add another rabbit recipe.

2½ lbs rabbit pieces

1 lemon, sliced

1 tsp dry mustard

1 tsp paprika

¼ tsp cayenne pepper

½ tsp black pepper

1 tsp garlic powder

1 onion, thinly sliced

1 green, red or yellow pepper, thinly sliced

1 pint stewed tomatoes

1 cup chicken broth

½ cup white wine

1 bay leaf

½ cup flour (more or less)

2-3 tbsp vegetable oil

Cover rabbit pieces with cold water and lemon slices and soak overnight in fridge.  The next day, drain the rabbit and pat the pieces dry with paper towels.  (Soaking overnight with lemon helps whiten the meat and remove any strong gamey taste).

Mix flour, mustard, paprika, peppers and garlic powder together in medium bowl.  Dredge the rabbit pieces through the flour mixture.  Heat oil in large cast iron skillet and fry the rabbit on all sides until golden brown; remove to plate and cover with aluminum foil to keep warm. 

Cook the onion and peppers in the same pan juices for one minute.  Add tomatoes, chicken broth and bay leaf and bring mixture to a boil.  Return rabbit to the pan and spoon the sauce over. 

Partially cover and cook over medium low heat for about 45 minutes; add wine last and cook for 10 more minutes.  Remove bay leaf before serving. 

Yield: 4 servings

© Crackerberries 2011

Yankee Jambalaya

½ lb pork tenderloin chops

1 lb shrimp

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 cups chicken broth

½ cup stout beer

1 qt stewed tomatoes

1 tbsp oil

¾ cup rice

1 tsp thyme

1 tsp basil

¼ tsp cayenne pepper

1 bay leaf

1½ tsp Creole seasoning

Chop pork tenderloin into ½ inch chunks; sprinkle with Creole seasoning and cook in hot oil with garlic for about 8 minutes.  Add celery and onion and cook 5 minutes longer.  Pour in chicken broth, beer, tomatoes rice, thyme, basil, pepper and bay leaf; bring to a boil.  Reduce heat, cover and cook 15-20 minutes.  Stir in shrimp and return to boil, reduce heat and cook covered about 5-10 minutes longer or until shrimp is pink and opaque.  Discard bay leaf before serving.

 

© Crackerberries 2011