Sunday Morning Breakfast

Blueberries were on sale this week at the local Martin's.  This Sunday morning was the perfect time to try a Paula Deen recipe for Blueberry Gems.

Blueberry Gems

2 cups of self rising flour (I had regular flour so I added 3 teaspoons of baking powder and 1 teaspoon of salt to the mixture.)
1 1/2 cups sugar
2 eggs, lightly beaten
1 teaspoon of vanilla
1/2 cup vegetable oil
1/2 cup whole milk ( I used 2%.)
1 cup blueberries (fresh or frozen)

1.  Preheat oven to 375 degrees.  Line 18 muffin tin cups with paper liners.
2.  Combine flour and sugar in a large bowl.  In a smaller bowl, combine the eggs, vanilla, oil, and milk.  Whisk together until well combined.  Make a well in the center of the flour mixture.  Pour in the liquid.  Mix with a spoon until flour is moistened.  Gently fold in the blueberries.
3.  Spoon the batter into the prepared muffin cups, filling about half to two-thirds full.
4.  Bake for 23-25 minutes until browned and puffed.

End of the Garden Soup

The garden at Applejack Lane has come to a screeching halt.  With cabbage heads, peppers, and tomatoes finally gathered, I had a dilemma as to what to do with all the remaining bounty.  The cool, damp weather helped to decide the answer to this problem.  I concocted  an End of the Garden Soup this afternoon.

End of the Garden Soup

1 head of red cabbage, chopped

1 large onion, diced

16-28 ounces of tomatoes, chopped (I used a variety of ripened tomatoes that I had on hand.)

2 green peppers, diced

4 carrots, sliced

1 package of dry onion soup

1 14 ounce can of chicken broth

1/2 teaspoon black pepper

various herbs-rosemary, thyme, oregano, chives, parsley to taste

2 tablespoons of brown sugar

4 cups of water

Combine all ingredient and bring to a rolling boil.  Let simmer for about an hour until all vegetables are tender.

Yes, I Can!

It's been a while since I have posted from Applejack Lane.  I've been a little busy.  Our little garden (12' by 12') has been rendering a lot of produce for us. I have been spending some time doing a little canning so as to save our bounty as best as possible.  I have not canned in years.  In fact, I had given away most of my good canning jars to the church yard sale. but I hung on to a few basic implements.  So far, the pantry  now contains 13 quarts of tomatoes, 4 pints of salsa, 4 pints of peach halves, and this morning I made 5 pints peach salsa.  I just had to take a picture of my beautiful peach salsa!  And it is g-o-o-d!

Peach Salsa

2/3 cup cider vinegar

6 cups of peaches, diced*

1 cup red onions, diced

4 jalapeno peppers, finely diced

1 1/3 cup other peppers, diced

6 Roma tomatoes, seeded and diced

1/4 cup fresh cilantro, chopped

2 cloves of  garlic, minced

4 t. lime juice

1 1/2-2 t. cumin

1/2 t. kosher salt

1/8 t. cayenne pepper

4 t. honey (or less)

Combine all ingredients in a large pot and simmer for 15 minutes.  Cool for 15minutes.  Pour into pint jars and seal.  Process in a water bath for 15 minutes.  Makes about 5 pints.

*When preparing the peaches, dip peaches in boiling water; then submerge in cold water to peel the skin and seed.  Place peaches in absorbic acid to prevent browning until ready to use.

A Picture Is Worth A Thousand Words

Today at Applejack Lane

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Seasonal Sunday

Welcome to Applejack Lane.   With cherries in season during the month of July, Cathy made a special dessert that she saw in the New York Times-Cherry Clafouti.

 Cherry Clafouti

1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired
2 tablespoons kirsch (she did not use this)
6 tablespoons sugar
3 large eggs
1 vanilla bean, scraped
Pinch of salt
2/3 cup sifted unbleached all-purpose flour
3/4 cup low-fat yogurt
2 tablespoons milk
2 teaspoons confectioners’ sugar (optional)
1. Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
2. Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
3. In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
4. Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.
5. Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Yield: Serves eight.

Delicious!

From The Garden

Good morning from Applejack Lane.  Last night when I perused the garden, I found our first tomato along with a few cucumbers and peppers! 

So, this is what I have on my kitchen countertop for today.  I'll join Marty  at A Stroll Thru Life for Tabletop Tuesday.

Grilled Corn

Good evening from Applejack Lane.  My hairdresser, Norman, persuaded me to grill corn this evening for dinner.  It was great!  Since there was only two of us, I just fixed three ears.
First of all, the corn must be young and fresh-an absolute must.  Corn that is too old is just hard and tasteless!  I always sneak a peak in the market to see if it meets the standards that my dad and mom taught me to look for.  And this time of the year, country markets get the best if you don't have your own garden!

Here is what I did.
1.  Peel back the husk, but don't tear away..
2.  Remove the silk.
3.  For 3 ears, I used about 1/4 stick of BUTTER! ( Does this sound like Paula Deen?)
4.  Sprinkle with parsley.  I have my own supply dried from my herb garden.
5.  Sprinkle with Parmesan cheese and a little salt.
6.  Rewrap the green husk over the corn.
7.  Tie with a string to keep husk around the ear.
8.  Soak corn in a deep pan of water for about 20 minutes.
9.  Grill corn for about 20-25 minutes, turning several times.  The husks will get dry but should not catch on fire.  I put the ears on a second grilling ledge so it does not get too close to the flame.
10.  Remove ears from the grill and discard the husks.  The corn is buttered and seasoned, ready to eat.
11.  Enjoy!

Yummy!