Month: April 2021

Categories
Homemade Recipe

Homemade Buttermilk

Happy Thursday, on this glorious North Florida day!

It is so beautiful outside, with a blue sky day and an awesome windy, breezy day. I was outside for most of the day and almost had to beat myself with a stick to make me come back into the apartment, but a neighbor sent me on my way to do this post for you.

I started out washing the outside doors of my apartment and went on to do all the outside window cleaning. Also, I cleaned and prepared my gas grill so that it will be ready when I am, which may be very soon with this beautiful weather!

After all that cleaning, I had gotten hot and sweaty so I made an ice-cold coke and sat out back in my rocking chair with my refreshment. I was watching a buzzard that was gliding on the wind currents, I also was watching a wasp and a news-carrier wasp (they don’t sting). The skeeter hawks were everywhere. And my wind-chimes were singing in the wind. I could have sat there all day, with nature for my company.

Onward to the recipe tip that I have for you today, as I just may, sneak back outside and disappear into nature for the remaining time of this day, as nature holds my heart and soul, very near,

Ok, enough! 1 glass of milk with 1 TBSP vinegar stirred into it.

You can use lemon juice instead but I prefer vinegar. Let this sit for 5 minutes and it is ready for your recipe that you need it for. Or, it is ready to drink if you love buttermilk as I do!

I truly do thank you for stopping by today and I hope that you will visit again and share these recipes. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Canning Pressure Cooker Canner Water Bath Canning

Canning Peaches (#10 Can)

Peaches for many recipes.
More sweet peaches along with 7-lbs of ground chuck hamburger meat.

Oops, I missed Tuesday’s post! No, I didn’t, as I was thinking about it all the day long.

I did a little grocery shopping, early in the day. I spent $50 for 41 meals for me (for the meats). I picked up ground round, chicken thighs, rack of ribs, hotdogs, and 4 lbs of Nettles link sausage.

Next on my list for the day was to cook up that 7-lbs of ground chuck and then can it in pints for 75 minutes in the pressure cooker. Afterwards I canned up the peaches in a water bath canner. I just drained the peach juice and heated it up for a couple of minutes (about 4) as I did not want to do the hot jar hot water canning method as I cheated and used my pressure canner water that was boiling hot and I added cold water to be able to cover the jars of peaches with as there was hardly any siphoning from the meat jars. That means clean water.

By the way, I used the barely warm peach juice to fill up the jars that I ladled the peaches into (1-inch headspace) always. Put those jars into the water and waited for the rolling boil so I could set the timer.

So I needed to do warm water and warm jars on this water bath canning of the pint peaches from the #10 can. I was using my pressure canner as a water bath canner (NO LID). Once the water started boiling, I set the timer for 15 minutes. As this was water bath canning for the peaches, I just lifted out the jars with tongs and set them on a towel on the counter beside the stove. And listened for the sweet pinging sounds, which started happening after 5 minutes of time, rolled by.

Please no canning haters or by the ball canning book only! I started out around 40 years ago by the ball book but now since I have been canning for so many years and no one has died or gotten sick in all this time. I know what is safe for me, even if it is 3 years in the jar or even longer.

Next, it was time to do my hair, which took about 2 hours of my time.

So. I was thinking of the Blog, but for once I had an extremely busy day which was a very nice day! So, please forgive me for being a day late! Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Casseroles Meats

Roast Beef Stroganoff With Chili Pepper

Stroganoff, what more could you ask for?

Good morning all, from this stormy looking North Florida day. The trees are dancing, whipping round and round and spinning in circles of wind. When I see the trees dancing like this, then I know that we are in for a good one! Stay safe and you might want to cook while you can, this morning. I will be having left-overs of this stroganoff that I put together yesterday!

I can up beef roast in big 1 1/2 inch chunks in pint jars, for myself. And this is the meat that I used. You could save some roast beef left-overs or cook up a pound of roast for this recipe.

1 pint of cooked beef roast

1 giant hand-full of dried mushrooms

16- oz of sour-cream and 1/2 bag of cooked egg noodles (just before dish is ready).

2 Large dried Mexican red chili peppers with seeds sliced up

1 1/2 TBSP onion powder 1 TBSP garlic powder 1 tsp cayenne pepper 1 tsp black pepper 2 tsp salt 1 1/2 TBSP Accent

1 TBSP Cavenders Greek Seasoning

As the meat is already cooked. I put it in a big pot and added the broth from the roast beef to the pot also. You will need 3 cups worth of liquid, add water if you need to. As there is not a lot of liquid in this recipe, I heated this up on low-medium and added all the spices into the pot. Also the chopped red peppers (I used 2) and the mushrooms. Cook this for about 15 minutes minutes to soften up the peppers and dried mushrooms and to let flavors meld together.

Watch the pot while you are cooking. You do not want to boil out the liquids.

Start boiling your 1/2 big bag of egg noodles for 8 minutes and then drain and have ready.

Add the 16 oz container of sour-cream to the pot and combine. Now add the drained egg noodles and combine. Cook on low for about 7 minutes to let the flavors combine.

I enjoyed this dish and I hope that you will try it. It was my first time cooking with dried chili peppers so I kept the seeds out and then added 1/2 at a time and tasted the pepper skins to see that they were not too hot for me. I like hot stuff but I did not want to die! I ended up with all the seeds in the pot.

Thank you for stopping by today! Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Air-Fryer Recipes

Air-Fryer Cheeseburger And Onion Rings

#air-fryer #cheeseburger onionrings

Good morning All, from this chilly and breezy day in North Florida day.

I just love it as soon we will be into those hot summer days that I used to love when I was a lot younger and with no health problems in sight.

I hope that your day is well as my chilly and breezy day is for me.

Today, I want to talk about an air-fryer recipe or two. This was so good as I had seasoned the hamburger meat with my favorite spices and patted it out for the freezer. The onion rings were store-bought and out of the freezer also. (Accent and Cavendish Greek Seasoning) are my favorite spices along with garlic and onion powder and pink salt.

To prepare my little air-fryer, I put a piece of foil in it whenever I cook with it as it makes easy cleanup

I used an empty tuna can bottom up to create a broiler pan for my burger and cooked it at 400 degrees for 5 minutes per side.

I did air-fryer the onion rings first at 400 degrees for 14 minutes while shaking the air-fryer basket along the way. Then I did my hamburger. When it was done cooking then I added 2 slices of sharp cheddar cheese and put it back in the air-fryer for a very short time to melt the cheese.

Please forgive the light bread as I was out of buns. All this meal needed was an ice-cold coke! And it was almost Restaurant quality for 24 minutes of my time.

Thanks for stopping by today! Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Peanut Butter Cookie-Ice Cream Pie

A little vanilla bean ice cream with chunks of peanut butter cookies.

Good morning to everybody, coming from a cloudy North Florida morning. It is still a beautiful day to me!

I hope that you make it a good day, also! I have an ice cream recipe for you today!

Yesterday, I whipped up this little recipe. It only takes about an hour to put together and most of that time is baking and cooling.

A quart of ice cream (vanilla bean) was my choice. (Walmart brand).

1 package of peanut butter cookies to bake. OR just buy a package of cookies.

6×9 baking pan(oiled)

Bake cookies at 350 degrees after reading the package directions and stirring them up in a large bowl. I baked for 30 minutes. Along the way, when they are golden brown, make a foil tent to place over them in the oven, so they don’t burn. They will look done but when you touch them they will puff back down so you know that they will take the whole 30 minutes to bake. This is a thick cookie batter in this little pan.

When they are done, baking. Let them cool down and now is the time to take the ice cream out of the deep freezer, also so it can soften.

Flip the cookie out of the pan and cut off the crusts to use to decorate with. Break up some of the crust for the bottom of a pretty, glass pie dish. And then, spread the softened ice cream over the top of cookie crusts. For the top of the pie, just decorate with the cookie crust pieces.

Put this in the freezer for 3 to 4 hours. Take out 30 minutes ahead of serving time for o firm slice or 1 hour for a squishy slice of pie.

I hope you will try this as this is a cheap, $5 dessert to make and it is good!

Thanks for stopping by today. Connie B

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Pressure Cooker Canner

Re-canning A #10 Can Of Cajun Boiled Peanuts

Cajun boiled peanuts in quart size jars.
It’s boiled peanut time, as they are coming fresh from the fields now or canned up in a #10 can from the grocery store.

Good Evening friends! I hope that you are well and looking for something good everyday.

I have been on a canning site for most of this day, while helping people with canning ways. It is the Rebel Canning Site on Facebook. They and I are canning rebels because many of us have canned for too many years to count. Like 40 years for yours truly!

So we have our own ways of safely canning just about any and everything. I was helping out some of our newbies. I only text on that site because they do not want you to share your link and that is what I am all about. Sharing my little food blog with my link back to it so you can re-visit and share my recipes as much as you like.

So, I been talking about the #10 Restarant sized can of peanuts and how to downsize it into quart jars. Cajun or Regular boiled peanuts are both good peanuts and way cheaper to do yourselves than to have to go out and buy them.

You will need quart jars proccessed for 90 minutes OR pint jars processed for 75 minutes in a pressure canner.

Start your PC up and start getting the water med-warm.

Open the #10 can of peanuts and heat juice and all in a seperate pot to get med-hot. There is a low water line near the bottom of the PC (about 2 inches deep (fill water only to that line).

Use a wide funnel and a soup ladle to ladle all the peanuts and juices into the jars. De-bubble and wipe jar rim with vinegar napkin. Leave 1-inch headspace in each jar. Put lids and bands on a finger tight. Put in the PC.

Put the lid on the PV and leave off the jiggy. Use a medium stove dial number like #7 and wait until you have seen the steam shooting out of the spout for 5 minutes. Put the jiggy on and let pressure rise to altitude (Florida is 11 lbs pressure). Set timer for 90 minutes (Quarts) OR (75 minutes) pints.

Now turn stove dial down to #4 and watch every ten minutes to see the pressure. If too high, then turn it down to #3. You are regulating the PC pressure to see that it stays the same. Every ten minutes look at it!

When the timer goes off–THIS IS THE MOST IMPORTANT STEP OF ALL! Turn off the stove and walk away. Come back when the number gauge is at ZERO. Only then can you open the PC SAFELY! Open it with the lid facing away from you as lots of steam will come out.

Use jar lifter and a thick pot holder to get each jar out and set on a folded towel, very near the stove. (I am dropping my jars lately as they are heavy for me). So be close to the stove.

Listen for the pinging pops sounds as each jar seals, you will hear the ping. Music to my ears. The next morning, you can take off the band part of the rings and use a wet and soapy rag to clean up the jars and rinse each jar.

Label the jar with the name and date. It is good to make paper labels for your jars and tape them on. These will last for many years if you don’t eat them. Thanks for stopping by today. Please share my recipes. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Strawberry Cheesecake Ice Cream

Good Morning All. Let’s hope this day is good for everyone!

Here is a nice little recipe that I have wanted to try, for quite a while, but have not tried it out as of yet. But, I am getting ready to make this up very soon and I will photo bomb it on my little food blog when I get it made.

On to the recipe, now.

8 oz cream cheese (cubed)

zest from 1 lemon

1 c. sourcream and 1/2 cup of heavy cream

2/3 c sugar and a pinch of salt

1/2 to 1 cup strawberries ( washed-de-stemmed and chopped)

Keep the berries out. Put everything else into a food processor and blend until smooth. Now you can put this into your ice cream crock mold (that has been in the freezer overnight) OR you can put into a large covered container and freeze for 2 hours.

If you use the ice cream crock mold then go ahead and add the strawberries into the food processor, within the last few seconds of blending. Then plug in your ice cream maker with this delicious mixture in it and let it spin for about 20 minutes, I think. Read the manual to be sure. Also, I picked up 2 different ice cream churn machines from different thrift stores as people buy them brand new and never use them.

My problem is having some room in my freezer to freeze the churn. I am about ready to fire up my new gas grill and grill up some meat, so I can make room for my churn.

But, if you use a large covered bowl then keep the berries out until the next step which is to put the cold ice cream back into the food processor again and whip it up. Then add the berries into the processor in the last minute of whipping it up.

To me, this recipe sounds awesome! I hope that you will be making this one. Please share my recipes and thanks for stopping by today. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Pound Cake

Golden Pound Cake always bring back so many memories for me.

Hello All on this beautiful blue sky, North Florida day! As I sit here, waiting on Fed-Ex, I thought about this old recipe. And, yes it brings those wafting smells to my memory. Those were the days!

Onward to the recipe.

4 sticks of salted butter (room temp) and 3 1/4 c self-rising flour

9 large eggs and 2 c sugar

2 bread pans (short ones) spray with baking spray

Pre-heat oven to 350 degrees

You could use a large bunt pan if you want the bunt-shaped pound cake.

In a large mixing bowl, beat the sugar and butter until light and fluffy.

Add in eggs, one at a time, and mix in.

Add in the flour in small amounts at a time at a low speed.

.

Spread the pound cake mixture into the prepared loaf pans Bake @ 350 for 50 minutes in loaf pans and check with a toothpick for doneness.

If using a large bunt pan then bake for 70 minutes and then check for doneness. If the cake is getting too brown during the baking time, then make a tent out of aluminum foil and put it on top of the cake, and keep baking. Very lightly sprinkle with powdered sugar, when ready to serve.

If, you have never tried a pound cake, this is a good one to start out with!

Thanks for stopping by today. If you like a recipe, then please share it with others. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Breads

Fry Bread

Fry Bread

What a beautiful day it is! Even with the possibility of storms that are headed my way, I hope your day goes well!

I found an old recipe that I thought that I would post for today’s post. I can remember my Mother-in-law and my Grannie, frying this bread up.

You will need very few items for this recipe.

2 cups of self-rising flour

1 1/4 cup of lukewarm water

1 TBSP Baking powder and 1 TBSP of oil and 1 tsp of salt

Add all the dry ingredients into a large bowl. Whisk them together.

Add 1/2 of the water and mix the dough until it feels wet.

Adjust the dough by adding more flour if the dough is too wet or more water if the dough is too dry.

Use the OIL to rub into a large metal bowl Put the dough into the bowl and cover it with a towel and let it sit for 1 hour.

Cover your kitchen counter with a little flour ( I use wax paper). And then put the flour on the paper for a quick clean-up. Knead the dough and cut it into 6 pieces. Now roll out into a big-sized pancake.

Use a little oil on a cast iron griddle or frying pan to fry and flip the bread, until you see the brown spots appear, then they are done.

Have your oven pre-heated to 200 degrees and as each fry bread is done then put it into the oven on a cookie sheet so that it will still be warm for supper. I, remember Grannie doing this!

I do hope that you might have a flash of good memories from this recipe or that if you don’t, you will try it. Thanks for stopping by today and I will see you as soon as Tuesday rolls around! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Homemade

Pickled Eggs

I ran out of pickled eggs so I had to make more.

Good Evening All! I have had a busy day today so I am late doing my post for Thursday. I hope all is well at your house and with all of your family.

Let’s get right into this recipe!

4 cups of apple cider vinegar ( I made my own) so it’s your choice of vinegar.

1 cup of water 1/2 cup of Kosher salt

4 cloves of garlic 1/2 tsp Cumin 1 tsp Cayenne

1 tsp Orleans Cajun Spice Seasoning (Publix)

This half-gallon jar takes 2 dozen large eggs. I have to add another dozen to mine. A quart jar holds a dozen eggs.

I put some baking soda in my egg water as they were boiling, to help shell them easier. ( It might have supposed to be something else) I can’t remember what people use., but it worked well for me.

Peel eggs and wash very well for any bits of shell. Add all other ingredients to a medium-sized pot and get it just too hot, not boiling.

Let it cool down and put the jar top on. Keep in the refrigerator for 3-4 weeks before you open the jar to eat one. These keep for about 2 more months.

Thanks for stopping by, if you did. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES