Strawberry Freezer Jam

I have been wanting to make jam for many years but living in the city where there are no farms and no a lot of space in your freezer has kept me from doing it. Well this year we moved to Washington and finally have the access to many farms and plenty of freezer space. 

I grew up eating my grandma's strawberry jam. My sister told me that she follows the recipe on the box but my other grandma did it a little different because her's was a little runny but we never go to figure out just how she did it. Well I bought the Sure Jell box at the grocery store and compared it to a recipe I found on Betty Crocker's site.  I think I came up with just how she did it. I didn't follow recipe perfectly but quite close. 

I picked and bought 1/2 a flat of strawberries. That allowed me to make 11 small containers and 1 small container of strawberry sauce for ice cream. I think that means it officially cost. $1.20 per container of organic strawberry jam.  Not bad but I have to say I didn't do it to save money. I did it because I knew it would be fun and taste amazing. Well that is if it turned out as good as my grandma's. I think they both would be very proud of me. 

Ingredients

4 cups strawberries

4 cups sugar

3/4 cup water

1 package of fruit pectin (I used sure jell)

juice of !/2 lemon (I would only use if your berries are super sweet like mine)

Directions

Cut stems of strawberries and put all of them in a large bowl. Mash with a potato masher until you get consistency you like. Add 4 cups of sugar and stir. Let sit for 10 minutes and stir occasionally. 

Mix pectin and water in a medium size pan and heat until boiling and boil for 1 minute stir constantly. Then add berries to the pan and cook for 1 minute stirring constantly and turn off heat. Stir for another 2 minutes. Once sugar has dissolved it is done. 

Spoon mixture into containers and leave 1/2 inch space for the lid. Let sit for 24 hours at room temperature. Store in freezer up to 6 months or in refrigerator for 3 weeks. 

Blackberry Muffins

I can't say enough good things about my muffin cookbook by Williams Sonoma. I think I have made about 4 different muffins in that cookbook and they have all turned out to be delish. I had been waiting for the summer to try the blackberry muffin. I used fresh blackberries but you can use frozen. 

I made these for my family this summer. As I've said over and over having fresh blackberries outside our house for the month of August was fabulous. These muffins had a nice crispy crunch topping and were liked by all ages. Nothing like waking up to fresh muffins and coffee with my cousins, aunt, uncle, mother and kids. Try them and let me know what you think.



Ingredients

For the topping

1/3 cup sugar

3 tablespoons all-purpose flour

grated zest of 1/2 lemon

2 tablespoons unsalted butter, melted

1/3 cup pecans, finely chopped

For the muffins

2 cups all purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

Grated zest of 1/2 lemon

1/4 teaspoon salt

1 large egg beaten

5 tablespoons unsalted butter, melted

1 cup buttermilk

2 cups fresh blackberries or 2 1/2 cups frozen

unsweetened blackberries unthawed

Directions

Pre heat oven to 375 degrees. Butter 12 standard muffin pan with butter or nonstick spray.

To make the topping stir together the sugar, flour, and zest in a small bowl. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.

To make muffins, in a bowl, stir together in the flour, sugar, baking soda, cinnamon, zest, and salt. Make a well in the center and add the egg, melted butter, and buttermilk. stir just until evenly moistened. the batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more that a few strokes. Take care not to break up the fruit. Do not over mix.

Spoon the batter into each muffin cup, filling it to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).

Bake until golden, dry, and springy to the touch, 25-30 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.

Honey Bran Muffins

My mother has been making these muffins for many years. She told me that she originally got the recipe from a Bon Appetit cookbook. I just love them and have made them a couple of times but I most love when she makes them for me. She likes hers with jam but I love mine with butter. They are easy to make and for some reason are even better the next day. I can't say that about most muffins but these actually last for a few days and still taste great. I do microwave them for about 15 seconds to heat them so the butter melts right on top. Try them and let me know what you think.

Ingredients  (Butter Mixture)

2 tablespoons butter (room temperature)

2 tablespoons sugar

2 tablespoons dark brown sugar

1 1/2 tablespoons honey

1 1/2 tablespoons hot water

Ingredients  (Muffin Mixture)

1 cup whole wheat flour or white flour if you don't have any wheat.
1/2 cup natural bran

1/2 cup oatmeal

1/2 cup raisins

1 tablespoon wheat germ

1 teaspoon baking soda

3/4 cup milk

1/2 cup honey

1/4 cup vegetable oil

1 egg beaten

1 1/2 teaspoons light molasses

1/2 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Using an electric mixer cream butter, with both sugars in a small bowl. Add honey and water and beat until smooth. Brush 12 cup muffin tin with this butter mixture.

Combine flour and next 5 ingredients in a medium bowl. Mix milk and next 5 ingredients in a large bowl. Add dry ingredients and stir until just combined. Pour batter into prepared muffin cups. Bake until tester inserted in center comes out clean. About 12 minutes. Turn out onto rack soon after removed from pan so the don't stick to pan. Cool and eat. Store in airtight container.

Blueberry Struesel Muffins

I have been going blueberry crazy because I bought a huge bag of main berries from Costco. I decided to take some part from my favorite muffin cookbook and the topping from the blueberry muffin cake I made and try it as a muffin. It was delish. Give it a try and let me know what you think. 

Ingredients for topping

1/2 cup sugar

1/3 cup flour

1/2 teaspoon cinnamon

1/4 cup butter, cut in

Ingredients for Muffins

7 Tbs unsalted room temperature butter

3/4 granulated sugar

2 large eggs

2 1/4 cups all purpose flour

4 tsp baking powder

1/2 teaspoon salt

1 cup milk

1 1/2 teaspoon vanilla extract

1 cup frozen blueberries

Directions

Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter or butter flavored nonstick cooking spray

For the topping add sugar, flour, cinnamon and then cut in butter until you get a nice crumbly mixture.

To make the muffins, in a bowl using and electric mixer or medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter mixture. 

In another bowl, stir together the flour, baking powder and salt. Add the dry ingredients to the butter mixture in a 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. the batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed, no more then a few strokes. Take care not to break up the fruit. Do not over mix. 

Add a big ice cream scoop to each cup and then cover with struesel topping. Bake for 20-25 minutes. I added the a glaze to the top of some of them but you don't have it you don't want to. If you do just add 1/4 powder sugar. couple drops of vanilla and 1 tbs of milk. Mix it all together and drizzle on top. 

Home fries

Where I grew up every diner had hash browns. I LOVE hash browns but here in NYC they serve with their egg breakfast home fries. However most dinners over cook the potatoes because they cook them early in the morning and they sit on the grill and get a bit soggy. I learned how to make them just right for my husband because he is a home fries guy. My way of doing it may be a little more tedious but it guarantees them to be just perfect. We like them to be crispy on the outside and like a mashed potato in the inside. Give them a try and let me know what you think. 

Ingredients

2 - 3 Russet potatoes

2 -3 tbs of Canola or Vegetable Oil

2 tsp of Lawry's seasoning salt

Directions

Peel 2 - 3 russet potatoes. Cut them into bite size pieces and into a medium pot filled with cold water. Bring to a boil and cook for 12 to 15 minutes. stick a knife through the middle of one of your bigger pieces. If it goes through easy your potatoes are done. Strain and let sit and dry. Put 2 - 3 tbs of Canola oil in a large skillet on high heat. The trick to the crispy crust is to not add the potatoes until the pan and oil are piping hot. Add the potatoes and let sit for about 5 minutes or until you see the crust forming on the bottom. Don't touch the potatoes until that happens or you end up steaming the potatoes and crust will not take place. Add about 2 tsp of Lawry's seasoning salt or whatever seasoning you like. Toss and let the other side crust up and continue until most of the sides are golden brown. 

Blueberry Muffins

I usually would never make blueberry muffins right now because I have never made any pastry with frozen berries. I always wait until they are in season and oh boy is it a long wait. However, I have been following a great blog called The Hungry Housewife and she introduced me to the yummy frozen wild Maine blueberries. So I bought a huge bag at Costco and decided to give them a try. Well she was absolutely right they taste just as good as the fresh ones. Next I will have to try them in pancakes. 

I chose these because I love how they are mini and to me have the best flavor

As you know from previous post, I am in love with Williams Sonoma's muffin cook book. This is where I got the recipe and I have yet to make one I don't like. Give them a try and let me know what you think. 

For the topping

1/4 cup all purpose flour

2 Tbs each granulated sugar and light brown sugar

1/4 tsp cinnamon

2 Tbs cold unsalted butter Cut into small pieces

For Muffins

7 Tbs unsalted room temperature butter

3/4 granulated sugar

2 large eggs

2 1/4 cups all purpose flour

4 tsp baking powder

1/2 tsp salt

1 cup milk

1 1/2 tsp vanilla extract

1 1/2 cups blueberries frozen

Directions

Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter or butter flavored nonstick cooking spray

To make the topping, stir together the flour, sugars, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients just until coarse crumbs form. Alternatively, combine the dry ingredients and the butter in a food processor and pulse just until coarse crumbs form. (I did it all with pastry cutter)

To make the muffins, in a bowl using and electric mixer or medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter mixture. 

In another bowl, stir together the flour, baking powder and salt. Add the dry ingredients to the butter mixture in a 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. the batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed, no more then a few strokes. Take care not to break up the fruit. Do not over mix. 

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping. 

Bake until golden, dry and springy to the touch, 20-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature. 

I'm going to make them mini size for Brody's class next week. I will let you know how they turn out. 

French Toast

I never liked French toast until my husband made his for me.I me. There is something about eggs and syrup together that makes me gag. Everyone who eats french toast acts like it is the best thing they ever ate so I tried it over and over and without a doubt the egg taste was there. But the way my husband makes it you don't taste the egg and it is sweet with a slight crunchy crust. Ben is not much of a cook but the few things he does make are VERY good and this is one of them. I'm not exactly sure how he came up with this recipe but I remember when he decided he could make this just right and to this day if we are out of vanilla extract he wont even bother making it.  

Ingredients

3 eggs

6 pieces of Italian bread

1/4 cup whole milk

1/2 tsp vanilla

1 tbs butter

Directions

Add all ingredients to a bowl and whisk together until well combined. Once the griddle is piping hot spread 1 tablespoon of butter all over. This is a essential to getting that nice butter crust on top. Dip each piece of bread in the mixture on both sides but don't over soak. What makes his french toast so special is the egg is minimal. Place the each piece on the griddle and cook both sides until golden brown.

He cooks the bacon on the griddle first which I think adds another great flavor to each piece of bread. Give it a try and let me know what you think. If you have any french toast tips I would love to know them. 

Banana Bread (Muffins)

I first made these when I was a new nanny in New Jersey on Halloween. I completely felt like I was out of place with nothing to do because both parents were home so I decided to open Martha Stewart's cook book and make her banana bread. It turned out better than any banana bread I have ever had and I have yet in 15 years found one that is better. I have made them in one large loaf, 4 mini loafs, muffins and now this time mini muffins. I this is not exactly her recipe because I use less salt now and I don't like nuts in my banana bread so if you want her exact recipe go to her site.

Ingredients

1 1/2 Cups flour

1 tsp baking soda

1/2 tsp salt

I stick butter room temperature

1 c. sugar

2 eggs

2 bananas smashed or 1 cup very ripe bananas

1/2 cup sour cream

1 tsp vanilla

Directions

Pre heat oven 350 degrees. Combine flour, salt and baking soda and set aside.

Cream butter, sugar, and eggs with whisk. Combine dry ingredients with butter mixture until all incorporated.

Add bananas, sour cream and vanilla. stir together well. Using ice cream scoop add a small scoop into each cup. Bake for 15 minutes.

Try these and tell me if you have a better recipe because I would love to try it out.

Doughnut Muffins

A friend of mine brought these muffins to a party and I couldn't stop thinking about them for weeks after. So I googled the recipe and later was given the book as a gift. If you look back in my posts in November you see I made Jam filled muffins. These both came from the same book. I feel it is great because it has at least 4 recipes that I have used and loved. That is my criteria for buying cookbooks and so far it has been wonderful. Below is the recipe off Williams-Sonoma website. The only thing I did different is that I made 18 mini muffins instead of 9 standard. I loved how they turned out and my family devoured them. I also popped them in the oven later to warm them up and they tasted just like a sugar doughnut fresh out of the oven. Try these and I bet your family and friends will also think they are delish.

Ingredients:

For the muffins:

• 7 Tbs. unsalted butter, at room temperature
• 2/3 cup sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. freshly grated nutmeg
• 1/2 cup buttermilk
• 1 1/2 tsp. vanilla extract

For the topping:

• 2/3 cup sugar
• 1 Tbs. ground cinnamon
• 6 Tbs. (3/4 stick) unsalted butter, melted

Directions:

Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes (mini muffins for 15 min). Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.

Hashbrown Quiche

I saw Paula Dean make a hash brown quiche once on the food network and I have been making them ever since. Hash browns have been a favorite of mine since I was a kid. However I didn't start liking quiche until my twenties. Now love them together. If you make this you will rarely find a piece  leftover. I altered Paul Deans recipe to what I like best. This Christmas I made one with sausage. It is quite easy to make and super delish. Try it and leave a comment.

Ingredients

1 package of shredded potatoes

4 tbs melted butter

3 large eggs

1 c. half and half

8 slices of bacon chopped up and fried until crisp

1/4 c. scallions

1 c. shredded Swiss cheese

salt and pepper

Directions

Pre heat oven to 450 degrees

In a 9 inch pie plate, toss melted butter and hash browns. Gently press hash browns into the bottom of plate and sides to form crust. Bake for 20-25 minutes or until golden brown. while that is cooking cook bacon until crisp.

In a large bowl mix together eggs, half and half, and salt and pepper. Add cheese, bacon, sausage, and scallions to bottom of the crust. Pour egg mixture evenly over the top. Return back to the oven and lower temperature to 350 degrees. Bake for 30 minutes or until it is puffed up and golden brown. Let rest and then slice.

Bacon Egg Sandwich

First time I ever had a bacon egg sandwich was from a diner here in NYC. They are usually made on a Kaiser roll but sometimes on a bagel or even a croissant. I like them on all three. The trick to these sandwiches is to cook the yolk all the way through but not too hard. I made this one with cheddar cheese but most are made with American cheese. It is best to toast the bagel with butter under the broiler so it softens up. Try one for breakfast or even lunch and let me know if you think it is delish.

Ingredients

2 eggs
1 everything bagel
2 slices cheddar cheese
3 slices of bacon
1 tbs butter
salt and pepper

Directions

In a non stick pan fry bacon until crisp. Remove and drain oil. Add two eggs and break up yolk with spatula. while that is cooking toast bagel with butter under broiler for 2 minutes. cook eggs for 1-2 minutes scramble it together and flip. Add cheese and cook 1 minute. flip one egg on top of the other. salt and pepper. layer eggs and bacon on the bottom of bagel and top and eat.

Granola

I love granola but find that most of the stuff you buy in the store is too dry and bland. A friend of mine made granola when Brody was at her house. Brody didn't really like it but I ate the entire bag before we got home. She gave me the recipe that she got from the New York Times. I added the nuts and berries I like and changed the quantities slightly. It is very easy to make and once you taste it, you wont want to buy granola in the store any more. One of the shocking ingredients is olive oil. I thought it would add a weird after taste but it doesn't at all. Try it and let me know if you think it is delish.

Ingredients

3 c old-fashioned rolled oats

1/2 c. roughly chopped pecans

1 c. shredded coconut
1/2 c. sliced almonds
1/2 c. maple syrup

1/2 c light brown sugar
1/2 c. olive oil
1 tsp kosher salt
1/2 tsp cinnamon
1/2 c. dried cranberries

Directions

Preheat oven to 300 degrees. In a large bowl add oats, nuts, coconut, syrup, olive oil, brown sugar, salt and cinnamon. Mix it all together and then spread it on to a cookies sheet in an even layer. Bake for 40 minutes. Every ten minutes go in and stir it to keep the browning evenly. Once it is well toasted remove from oven. Add cranberries and toss one more time and let cool.

These make great holiday gifts to give a hostess or a teacher.

Jam filled muffins

I LOVE cookbooks. If I had a big house I would have a huge collection of cookbooks but because I live in a tiny NYC apartment I have to keep my books to a minimum. I decide my books based off two  criteria. 1. They have to have at least 4 recipes I want to make and WILL make. 2. There must be photos that make my mouth water. I only get inspired to make something based of how it looks and/or how it tastes. I love Martha Stewart and Julia Child's but there cookbooks just don't fit my criteria. I recently found a cookbook because a friend of mine brought muffins to a get together. They were so delish that I had to find the book that she got them out of. It is called Muffins by Williams Sonoma.  I have a few favorites in the book but today I made their jam filled muffins. They are ridiculously easy to make. Matter fact if you have your pantry stocked with basic baking supplies you can make these any day and it is easier than going out and buying them. Here's the recipe. Try them and let me know what you think.

Ingredients:
2 c. all-purpose flour
3/4 c. sugar
1 tbs. baking powder
1/2 tsp baking soda
1/2 tsp. salt
6 tbs unsalted butter
2 large eggs
1 tsp. vanilla extract
1/4 tsp almond extract (if you don't have it no worries...I've skipped it and they are still delish)
1 1/4 c. sour cream
1/2 c.  jam of your choice

Recipe:
Preheat the oven to 375 degrees. Grease 12 cup muffin pan. In a bowl, stir together flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the melted butter, eggs, vanilla and almond extracts, and sour cream until smooth. Add the egg mixture to the dry ingredients and stir just until evenly moistened. The batter will be slightly lumpy. Do not over mix.

Spoon the batter into each muffin cup, filling it one-third full. Drop a heaping teaspoon of jelly or jam into the center, then cover with batter level with the rim of the cup.

Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. server warm or room temp.