Archive for September 24th, 2010

Mustard and Onion Rye Rolls

4-5  cups white flour

2 tsp salt

2 tbsp quick rise yeast (or 2 pkgs)

2 cups warm water

1/2 cup Dijon mustard (grainy style)

3 tbsp brown sugar

3 tbsp butter

2 1/2 cups rye flour

2 eggs beaten

1/2 cup dried minced onions

1/2 cup buttermilk

1. Add yeast to little bit of warm water to begin it working.  In meantime mix together wet ingredients in mixer bowl or large bowl.  Add yeast and begin to add the flours one cup at a time while stirring.

2. Add rye flour and additional flour until dough pulls from sides of bowl. On a well floured surface knead dough until smooth and elastic adding a bit of flour as needed, about 5 minutes. Place dough in greased bowl cover loosely and let rise in the oven with the light on until double in bulk…….or let it rest for 15 minutes.

3. Kneed dough down once more and pinching off small sections rolls into extra-large egg size balls.  Lay out on greased cookie sheet until all the dough is used up, leaving 1 inch expanding room between the dough balls.

4.) Set to side and let rise in warm place again until double.

5.)  Bake 375 degrees for 25-30 minutes or until golden.

**Delicious served with honey mustard butter:  1/2 cup butter, 1 tbsp honey, 1 tbsp dijon mustard.  Whip until well mixed. **

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I’ll admit, I cheated on this one and took the simple route.  I still ended up with a dozen cans, plus 1/2 a margarine container for immediate use, from this batch. First my grapes have not struck the first frost to be ready to harvest for their delicate sweetness.  Second we were out of grape jelly from last years batch and with all the canning I have done lately, I wanted to whip some up quickly.  I’ve used this recipe and the fresh grapes style alternatively, both work wonderful and honestly there isn’t much difference in taste.  I know numerous people are unable to harvest their own Concord Grapes, and honestly they are not easy to grow in Texas, having lost many plants in the beginning years before finally getting a decent established soil and location they seemed to accept.

With this recipe anyone, anywhere can make their own homemade Concord Grape Jelly, or White Grape Jelly.

Grape Jelly – Canned

6 cups bottled grape juice (be sure its 100% juice)

6 1/2 cups sugar

2 boxes sure-gel

Mix pectin into 1/4 cup sugar.  Add to grape juice and stir to dissolve.  Over medium-high heat bring to full boil.  Add sugar and bring back to boil and hard boil for 1 minute.  Test “Stiffness” by dipping a metal table spoon into ice water, then into the jelly.  Let cool slightly and see if it balls up upon spoon like a thin jelly should.  (It will thicken more as it cools).  Fill jars and HWB for 5 minutes for 1/2 pints and pints.

**Please note, this is for making grape jam using store bought grape juice.  You can also use other juices.**

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I know, I know, why do I make hot cocoa on the stove top when I could just heat the milk in microwave?  To be honest I like the taste far better and so do the kids of old fashion cocoa made on the stove top.  It reminds me of childhood days out playing in the snow drifts or skating on the pond and coming in to a steaming cup waiting to be ladled up.  Granted I will take short cuts of premixing the ingredients into little baggies just waiting for those special treat times, and sometimes I don’t bother and make it one scoop at a time from scratch.  Tonight with two sick children unable to fall asleep due to coughing and running noses was one such occasion.

My son named this Hot Cocoa when after he and his father tried it first time, both exclaimed “Oh-OH!” in shock and delight to it’s hinted flavors that seems to just melt together perfectly.

“Oh-OH” Hot Cocoa

4 cups milk

2 tbsp cocoa powder

1 tbsp sugar

1  tsp ground cinnamon

1 tsp vanilla extract

1/8 – 1/4  tsp nutmeg

Pour milk into sauce pan on stove and heat to medium warm, stir and use care to not scald.  Add cocoa, sugar, cinnamon and nutmeg.  Stir with whisk to mix and melt the sugar while heating to near boiling, again do not let it boil and scald.  Add vanilla and stir to distribute.  Pour into cups and serve.

**You can add mini marshmallows if you wish**

***1/4 tsp – 1/2 tsp Peppermint extract is also a delicious alternative***

****1/4 tsp ginger, 1/8 tsp ground cloves, 1 tsp molasses makes a wonderful gingerbread flavor****

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