Blueberry Dutch Baby

 

Blueberry Dutch Baby 🫐

Ingredients:

For the batter:

3 eggs

2/3 cup milk

2/3 cup flour

1 tbsp sugar

2 tbsp melted butter

1 tsp vanilla

1/4 tsp salt

Blueberry mixture:

3/4 cup fresh blueberries

1 tbsp sugar

1 tsp lemon juice

1 tbsp melted butter (for pan) 

How to: 

Preheat oven to 450 degrees.

First combine ingredients for the batter in a blender or mixer. Mix on high until fluffy and bubbly. 

Next using a 9 inch round cast iron skillet on medium heat place 1 tbsp butter and heat until melted. Add in blueberries, sugar, and lemon juice. Cook for 5 mins. 

Take off the heat and pour batter over the blueberries.

Bake at 450 for 15-18 mins. 

Top with a sprinkle of powdered sugar! 

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Cowboy Candy aka Candied Jalapeño

 Just made these irresistible Candied Jalapeños! Sweet, spicy, and perfect for topping everything from burgers to cream cheese. 🌶️.

👇​RECIPE👇

Ingredients:

1 pound fresh jalapeños

2 cups white granulated sugar

⅔ cup apple cider vinegar

Directions:

Using food-safe gloves and a sharp knife, slice Jalapeños into rounds. Set aside.

To a medium-size pot or Dutch oven, add sugar, apple cider vinegar.  Stir and bring to a boil. Reduce to a simmer and cook for 5 minutes, until sugar is completely melted.

Add sliced jalapeños and stir. Bring mixture back to a boil, then reduce to a simmer and cook for 5 minutes, stirring occasionally.

Using tongs or a slotted spoon, remove peppers from the pot and place them into pint jars. Bring the remaining liquid up to a boil to reduce the mixture, cooking for approximately 5 minutes.

Carefully pour syrup into jars, over the peppers, and let cool. Cover with a lid and store in the refrigerator. Can be stored for up to three months.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minute

Pumpkin Jam

 

Pumpkin Preserve/jam

Karon Grieve

pumpkin jam is sweet and spicy and perfect for boath your toast or a cheeseboard

4.60 from 5 votes

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PREP TIME 10minutes mins

COOK TIME 40minutes mins

TOTAL TIME 50minutes mins

COURSE preserves

CUISINE British

SERVINGS 30 servings

CALORIES 53 kcal

INGREDIENTS

 

• ▢ 350 g pumpkin
• ▢ 175 g oranges
• ▢ 175 g lemons
• ▢ 20 g fresh ginger minced
• ▢ 1 tsp red chilli minced
• ▢ 350 g granulated sugar

INSTRUCTIONS

 

• Cut the pumpkin into chunks and cut off the peel, now cut into pieces abour 2cm square and toss into a large pot/preserving pan.
• Slice the oranges and lemons into small pieces (peel and the inner flesh too) and add these to the pan.
• Cut the skin from the fresh ginger root and grate it into the pan. Now finely chop the chilli (remove the seeds, we don't want to go too over the top here) and toss this in too.
• Add 600ml/1 pint of water and bring this to the boil. Now lower the heat and let it simmer away for 40 minutes, or until all the citrus peel is very soft. The pumpkin will be really soft by then too.
• Add the sugar and stir until it has completely dissolved. Raise the heat and bring it to the boil and keep it bubbling madly until it has really thickened so that when you put a spoonful on a saucer and run your finger (let it cool first!) through it, you get a clear channel and it doesn't flow back together again.
• Spoon into sterilised jars and pop on the lid.

NOTES

Caramel Apple Jam

 • Caramel Apple Jam

Ingredients

6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)

1/2 cup water*

1/2 tsp. butter

1 package Sure-Jell (powdered fruit pectin)

4 cups sugar

1 cup packed brown sugar

1/2 tsp. ground cinnamon (heaping)

1/4 tsp. ground nutmeg

Method

In a large stockpot, combine the apples, water, and butter. Cook and stir over low heat until apples are tender (about 10 minutes).

Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. head-space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water bath.

Note - twist jars gently from side to side while cooling (after lid has sealed) to evenly distribute apple pieces throughout the jam.

Yield: 3 pints or approx. 6 half-pints

Mexican Pizza

 

Homemade Mexican Pizza 

Ingredients:

- 1 pound lean ground beef

- 1 packet (1 ounce) taco seasoning

- 1/2 cup water

- 6 medium flour tortillas

- 1 can (16 ounces) refried beans

- 1 can (10 ounces) red enchilada sauce

- 1 cup shredded cheddar cheese

- 1 cup shredded pepper-jack cheese

- 1 Roma tomato, diced

- 1 green onion, diced

- 1 small can sliced black olives

Instructions:

1. Preheat oven to 375°F. Spray two baking sheets with non-stick spray. Place 3 tortillas on each sheet.

2. Bake the tortillas for 3-5 minutes, flip them, and bake for another 2-5 minutes until golden and crispy. Set aside.

3. In a skillet, cook and crumble the ground beef over medium-high heat. Drain the grease.

4. Add taco seasoning and water to the beef, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes and set aside.

5. In a microwave-safe bowl, warm the refried beans. Spread a thin layer of beans on one tortilla.

6. Top with 1/3 of the meat mixture, then place another tortilla on top.

7. Spread 3 tablespoons of enchilada sauce on the top tortilla. Sprinkle with cheddar and pepper-jack cheese. Add diced tomato, green onion, and sliced black olives.

8. Repeat this process with the remaining tortillas to create three pizzas in total.

9. Bake the pizzas for 5 minutes, or until the cheese is melted and bubbly. Allow them to cool slightly before slicing and serving.

How to make sushi rice

 

Ingredients

3 cups sushi ric

3.5 cups water

1/2 cup rice vinegar

2 tablespoon white sugar

2 teaspoon fine salt

Instructions

1. For the seasoning, heat the rice vinegar with the sugar and salt in a pot or microwave until fully dissolved.
2. Rinse the sushi rice thoroughly and cook it in a pot with a thick bottom (or rice cooker).
3. Once the rice is ready, transfer it to a wooden or plastic container. Do not cover.
4. Pour the seasoning evenly over the rice and mix with a wooden spoon in a cutting motion.
5. Let the rice cool down to room temperature by the window or with a fan, but never in the refrigerator.

Maple Martini

 

 Maple Martini—a sweet and warming cocktail perfect for the fall and winter seasons! 🍁🍸✨

Ingredients

2 oz vodka

1 oz maple syrup (adjust to taste)

1 oz fresh lemon juice

1/2 oz orange liqueur (like Cointreau or Grand Marnier)

Ice

Maple sugar or cinnamon (for rimming the glass, optional)

Lemon twist (for garnish)

Instructions

Step 1: Rim the Glass (Optional)

Moisten the rim of your martini glass with a lemon wedge and dip it into maple sugar or cinnamon.

Step 2: Mix the Ingredients

In a cocktail shaker, combine the vodka, maple syrup, lemon juice, and orange liqueur.

Fill the shaker with ice and shake well until chilled.

Step 3: Prepare the Glass

Strain the mixture into the prepared martini glass.

Step 4: Garnish

Add a lemon twist for a fresh finish.

Enjoy!

Sip on your Maple Martini—a sweet and tangy cocktail that captures the essence of autumn! 🍁🍸✨