Tag Archives: jams

Yogurt Biscuits & Apple Butter

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vinaigrette & Palm Soup pics 005Yogurt Biscuits & Apple Butter

Day Light Saving time was first conceived in an essay called “An Economical Project” by Benjamin Franklin while he was in Paris in 1784.  As well, while abroad, he supposedly consistently asked his wife Deborah to ship him barrels of apples because he believed that “An Apple a Day Keeps the Doctor Away”. Therefore, just in the nick of time after Day Light Saving Time has arrived, here are two recipes that besides being delicious, take no time what-so-ever to make; so these tasks will SAVE you time and you will be able to enjoy some home made delights at your leisure even during the evening’s brighter hours.

Yogurt Biscuits

Makes about 20 really good ones

2 Cups all purpose flour

1 Scant Tblsp. Salt

3 Tsp. Baking Powder

1 Tsp. Baking Soda

2-5 Tblsp. Butter (more are better and I use the 5)

1 Cup Plain Yogurt

1. Preheat Oven to 450.

2. Mix the dry ingredients in a bowl and cut in the butter. (I use 2 knives to cut the butter, as taught in my 8th grade home-economic class and then I use my hands because the butter really needs to be thoroughly blended; or do it the easy modern way– in a food processor)

3. Stir in the yogurt till well blended.

4. Drop tablespoons of dough (and I use my hands to form a nice little flat ball) on a parchment lined cookie sheet.

5. Bake for 12 to 15 minutes or till golden brown on the tops.

They are best devoured within 15 minutes, however, I think that they are still good later in the day and they seem to freeze just fine.  I warm them up at room temp.

(My inspiration for these comes from Mark Bittman.)

Apple Butter

Makes about 2 cups

1/2 Cup Water or Apple Juice

1 Tsp. Cinnamon

3/4 Cup Sugar

1 Half-Inch Slice of Lemon

1/4 Tsp. Allspice

1/2 Tsp. nutmeg

1/4 Tsp. Cloves

1/8 Tsp. Salt

1 lb. Well-Flavored Green Cooking Apples, Peeled, Cored, and Cut Into 1/8’s

(The stores are full of them at the moment.)

1. Into a blender/processor put all of the ingredients. Cover and blend on high for 15 seconds.

2. Pour into a saucepan and cook over very low heat for 45 minutes, stirring occasionally, until the butter thickens. .

3. Pour into appropriate containers and keep in the refrigerator or into hot jars and seal.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

 

Fast, Easy & Economical “How To Make Fresh Peanut Butter”

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33 15th & PB pics 026How to Make Fresh Peanut (or other nut) Butter in One Minute

(and save $ at the same time)

 

  1. Be sure blender container is completely dry.
  2. Empty 1 C. shelled roasted peanuts (6-8 oz. can/jar or other kind of nuts including mixed nuts), into container. Cover, and blend on HIGH speed for 5 seconds. 
  3. Add 1 to 2 Tblsp. Olive Oil, Sunflower Oil, or your very favorite natural oil so that your nut butter will have the smooth consistency that you desire. Cover and blend on HIGH SPEED.
  4. LISTEN TO YOUR BLENDER TALK TO YOU! After about 10 seconds, the motor will begin to reach a high pitch.  This means it has done all the work at the moment that it will do on High Speed.  Turn motor to LOW and let the blades churn the ground nuts into peanut (whatever else) butter.  This will take about 60 seconds.  If necessary, stop the motor occasionally and stir the mixture down with a thin rubber spatula.
  5. Use the rubber spatula to remove the peanut (whatever) butter from the container.
  6. 1 Cup peanuts = ¾ C. (6 oz.) fresh peanut butter.  That amount can vary with the kind of nuts you use.
  7. Homemade nut butter is SO SUPERIOR to bought brands. This is so easy to make and so easy to serve to your guest for an extra compliment to the toasted breads that you serve along with your fresh homemade jams or farmers market fresh fruits.  As an additional plus, it’ll save you a bunch of $. 
  8. I’ve made this with pecans, sunflower seeds, mixed nuts, and of course, peanuts.  I’ve used nuts from all kinds of store sources including Trader Joes and the Dollar Store.  Just some hints I am throwing out for being a bit thrifty in hard economical times and making your guest happy in spite of it all.   
  9. By the way, very often I turn my jar of peanut(whatever) butter upside down in the frig.  That keeps the oil from sinking down to the bottom of the jar and therefore keeping the butter in a good consistency.
  10. Also, if you want something to put on top of the peanut butter, I often use sliced  fruit instead of jam.  That helps keep the calories down and it’s delicious as well.