tasty tuesday...

it's pumpkin season!

~~~

with the baking of pumpkins

for tasty autumn treats

comes the roasting

of pumpkin seeds.

~~~

roasted pumpkin seeds

are an easy peasy

tasty autumn treat!

~~~

here's what you do~

~~~

scoop the pumpkin seeds

into a greased baking sheet,

pour on a little

olive oil,

stir,

salt,

bake at 350

for 15 minutes

and...

~~~

you have yourself

a tasty autumn treat!

~~~~

~~~

~

wishing you a tasty autumn...

peggy

tasty tuesday...

more granola!

~~~

one can never have

too much granola!

~~~

this granola is a variation

of a variation!

~~~

one can also never have

too many granola variations!

~~~

variety is the spice of life

ya know!

~~~

autumn granola

~~~

7 c old-fashioned granola

2 c raisins

1 c walnuts

2 t cinnamon

1 c brown sugar

3/4 c butter

1/2 c honey

~~~

bake at 350 for 35 minutes

~~~

for this variation

of autumn granola

(aka autumn granola 2!)

i left out the walnuts

and added:

~~~

1 c raw pumpkin seeds

1 c raw sunflower seeds

~~~

i love it!

~~~

you will too!

~~~

variety is a good thing!

~~~~~

~~~

~

wishing you a day of variety!

peggy

tasty tuesday...

one of autumn's

best desserts...

apple crisp!

~~~

or apple pie...

apple cake...

apple pudding...

apple bars!

~~~

apple anything!

~~~

yummy!

~~~

i love apples!

~~~

apples are another one

of my favorite

gifts of autumn!

~~~

fresh from the tree

or baked into something yummy,

i love apples!

~~~
i made the first apples

of the season

into apple crisp!

~~~

apple crisp

~~~

4-5 apples

3/4 c brown sugar

1/2 c old-fashioned oatmeal

1/2 c flour

1/3 c butter

1/2 t cinnamon

1/4 t salt

~~~

peel and slice apples

into a 9x9 cake pan.

sprinkle with 1/2 c sugar.

mix the remaining ingredients

until crumbly

and sprinkle over the apples.

bake at 350

for 30-40 minutes.

~~~

note:

i wanted a bigger apple crisp

so i used

a 7x11 cake pan!

~~~

second note:

i am all about the crust

so i doubled the crust recipe

and made a crust for

the top and the bottom

of the apple crisp!
~~~

third note:

i tend to revise and refine

original recipes

to make them my own!

~~~~~

~~~

~

wishing you autumn apple yumminess!

peggy

tasty tuesday...

more granola!

~~~

i love granola!

~~~

it's the only cereal

i eat now

since i discovered

the original recipe last winter.

~~~

this recipe is a revised version

of the original version.

~~~

i love to revise recipes

and i do it aaaaall the time!

~~~

i'm calling this version
autumn granola!
~~~
autumn granola
~~~
7 c old-fashioned oatmeal
2 c raisins
1 c walnuts
1 c brown sugar
3/4 c butter
1/2 c honey
2 t cinnamon
~~~
mix all the dry ingredients together
in a large bowl.
melt the butter and honey together
and pour over the dry ingredients.
place on a large, greased baking sheet and
bake at 350 for 35 minutes,
stirring occassionally.
cool.
store in an airtight container.
~~~

yum, yum, yum!

~~~

you're gonna love it!

~~~~~

~~~

~

wishing you a yummy day!

peggy

tasty tuesday...

another summertime treat

i look forward to

and love

is sweet corn!

~~~

fresh from the field...

lots of butter,

salt and pepper!

~~~

this favorite summertime treat

is another treat

i can enjoy

thruout the winter.

~~~

freezing sweet corn

is easy,

messy,

and so worth the effort!

~~~

the recipe i use

to freeze corn

is baked in the oven

after the corn is cut

from the cob.

~~~

the fastest and easiest

way to cut corn off the cob

is to put the top end

of the cob

into the hole

of an angel food cake pan

and cut it off with an electric knife!

~~~

this tip is from

my mom!

~~~

it works like a dream!

~~~

try it!

~~~

frozen sweet corn

~~~

fill 9x13 cake pan full

of fresh corn cut from the cob.

~~~

add:

1/2 c butter

1 c half and half

1 t salt

2 t sugar

~~~

bake at 350 for 1 hour,

stirring occassionally.

~~~

cool the corn

and put into freezer bags.

~~~

what a treat

it is to enjoy

the sweetness of summer's corn

on a cold winter's day!

~~~~~

~~~

~

enjoy your day!

peggy

tasty tuesday...

my june-bearing

"fragaria"

strawberries

have been good to me

this summer!

~~~

i wanted to

pick enough strawberries

to make jam.

i have been blessed

with enough to make a batch

of jam

and enough to freeze

for a few more batches!

~~~

i made strawberry jam

with my first

big picking

of strawberries!

~~~

strawberry jam

~~~

4c strawberries

4 c sugar

1 pkg pectin

1 t butter

~~~

combine the strawberries and sugar

in a large saucepan.

bring to a rolling boil,

stirring frequently.

add pectin and again,

bring to a rolling boil.

boil for 5 minutes

and remove from heat.

add butter

and stir.

(the butter eliminates much

of the foam

on the top of the jam.)

pour into jars.

~~~

this is the taste of summer...

strawberry jam

on no-knead toasted bread!

~~~

yum, yum, yum!

~~~

summer tastes good!

~~~~~

~~~

~

wishing you a tasty summer!

peggy

tasty tuesday...

caramel rolls!

~~~

i mix the sweet dough

in my bread machine,

in this order.

~~~

sweet dough

~~~

1 1/2 c milk, warmed

1 1/2 t salt

6 T sugar

4 c flour

3 T butter

2 t yeast

~~~

the caramel recipe

comes from paula deen,

is easy peasy,

and has great flavor!

~~~

caramel

~~~

2 pkg butterscotch pudding (not instant)

1 c brown sugar

1 c butter

~~~

soften the butter

and add the brown sugar

and the pudding.

mix it together

and spread it into a 9x13 pan.

cover the caramel with

small pieces of sweet dough

and let rise.

~~~

bake at 350 for 20-25 minutes.

~~~

i baked these caramel rolls

for my friend amy,

and she told me

to tell you,

that these caramel rolls

are

faaaabulous!

~~~

amy is a great cook

and a big paula deen fan!

~~~

she knows faaaabulous

when she tastes it!

~~~~~

~~~

~

wishing you a faaabulous day!

peggy

tasty tuesday...

rhubarb!

~~~

don't you just looove rhubarb?

i do!

~~~

there's always

a new rhubarb recipe

i want to try!

~~~

rhubarb coffee cake with

caramel sauce

~~~

(this recipe had me

at caramel sauce!)

~~~

1/2 c shortening

1 1/2 c sugar

1 egg

2 c flour

1 t baking soda

1 c buttermilk

1 1/2 finely chopped rhubarb

~~~

topping

~~~

1/2 c brown sugar

1/4 c flour

1 t cinnamon

3 T cold butter

~~~

caramel sauce

~~~

1/2 c butter

1 c brown sugar

1/2 c whipping cream

~~~

in a large bowl,

cream the shortening and sugar.

add the egg and beat well.

combine the flour and baking soda

and add to the creamed mixture

alternately with the buttermilk.

fold in the rhubarb.

place in a greased 9x13 pan.

~~~

for the topping, combine the

brown sugar, flour and cinnamon.

cut in the butter until crumbly and

sprinkle over the batter.

~~~

bake at 350 for 35 minutes.

~~~

for the sauce,

melt the butter in a

small saucepan.

stir in the brown sugar and cream.

bring to a boil,

reduce the heat and

simmer for 3-4 minutes.
~~~

get your coffee ready

(it's coffee cake!)

and

have a biiiig piece

with looooots of caramel sauce!

~~~

you'll be glad you did!

~~~

yum, yum, yum!

~~~ my family loved it!

yours will too!

~~~~~

~~~

~

make it a rhubarb day!

peggy

tasty tuesdsay...

do you love good bread?

i loooove good bread!

i mean i looove it!
love it, love it, love it!

~~~

and i love easy peasy lemon squeezy!

~~~

this bread is gooood bread

and it is easy peasy lemon squeezy to do!

you gotta try it!

~~~

all you need to make this bread is

flour, salt, water, yeast

and a covered dutch oven.

~~~

i learned to make this bread from jayme

at tales from the coop keeper.

~~~

no-knead bread

~~~

(easy peasy~ no kneading!)

~~~

3c flour

1 1/2 t salt

1 1/2 c water

1/4 t yeast

~~~

dissolve yeast in very warm (not hot) water.

mix flour and yeast in a large bowl.

when yeast is dissolved

add to flour mixture.

mix into a ball, still using a spoon.

cover the bowl with plastic

and let rise.

for 18 hours!

~~~

18 hours!

~~~

after 18 hours,

punch the dough down

and let it sit for 10 minutes.

take the dough out of the bowl

and add a handful or two of flour

to the dough.

mix the dough back into a ball.

sprinkle flour into the bowl

and on the dough ball

and then place the dough ball

back into the floured bowl.

cut a couple of slashes

across the top of the dough ball

with a serrated knife.

cover the bowl again with plastic

and let rise for an hour or so.

~~~

preheat your oven to 500

and place your dutch oven

in the oven while preheating.

take dough from the bowl

and place into the dutch oven.

cover the dutch oven.

~~~

reduce the oven heat to 425

and bake for 30 minutes.

after 30 minutes,

uncover the dutch oven

and bake until golden brown,

another 5 or 10 minutes.

remove from oven

and cool.

~~~

when cool,

cut a slice, butter,

and enjoy!

~~~

my pointers:
i use milk instead of water
in this recipe.
i use milk instead of water
in all the bread that i bake.
i like the crust and the texture
that milk gives the bread.
i also place a baking stone
under my dutch oven
when baking this bread.
i use a baking stone under
any pan that i bake bread in.
~~~
this is a rather long process
and the whole yeast thing
can be scary,
but this recipe
is so easy and so not fussy!
i'm here to tell you...
try it!
~~~
try it, try it, try it!
~~~
you will be so glad you did!
~~~
you will love this bread!
you will love the toast
from this bread!
you will love you
for making this bread!
~~~
it really is that good!
~~~~~
~~~
~
wishing you a bread-baking day!
peggy

tasty tuesday...

yummy yummy

sweet-as-summer

peach jam!
~~~

i love to make jam

(because it is soo easy peasy

lemon squeezy to do

and tastes soo good!)

and peach jam

is another one of my favorites!

~~~

i buy a crate of elberta peaches

(i only buy elbertas~

they are the best!)

when they are in season.

~~~

i love to eat fresh peaches

peeled, sliced, sugared,

and topped with 1/2 and 1/2.

yummy yummy!

as summer treats go,

it really doesn't get any better!

~~~

i save some peaches

to freeze some for jam

so i can taste summer

all year round!

~~~

peach jam

~~~

8-9 peaches, peeled and crushed

3 t lemon juice

4c sugar

1 pkg pectin

~~~

mix all together in a larger saucepan

and bring to a rolling boil

over medium heat;

reduce heat

and boil for 17 minutes;

pour into jars

and refrigerate.

~~~

it really is soo easy to make jam

and you can taste summer

when you do!

~~~

helpful hints

~~~

1) when i freeze my peaches,

i freeze them in bags

enough for 1 batch of jam.

~~~

2) i add the lemon juice to the peaches

when i freeze them

so they don't brown

and then i don't need to add

any when i make the jam.

~~~~~

~~~

~

have a peachy day!

peggy

tasty tuesday...

yummy, yummy

good-for-me

and good-for-you

bran muffins!

~~~

here's the recipe!

~~~

bran muffins

~~~

1 1/2 c wheat bran

1 c buttermilk

1/3 c oil

1 egg

2/3 c brown sugar

1 t vanilla

1 c flour

1 t baking powder

1 t soda

1/2 t salt

1/2 c raisins

~~~

mix wheat bran and buttermilk

together in a large bowl

and let stand for 10 minutes.

beat oil, sugar, egg, and vanilla

together in a small bowl

and then add to buttermilk and bran mixture.

add flour, baking powder, soda, salt,

and raisins

and stir until moistened.

bake at 375 for 18-20 minutes.

~~~

makes 1 dozen muffins

or 6 jumbo muffins.

~~~

p.s. i sometimes add 1 t cinnamon

to my bran muffins~yummy~ and

i always add extra raisins~

yummy yummy~ to my muffins!

~~~

bran muffins are one

of my very favorite muffins

and i love these!

~~~

i hope you'll try them!

~~~

p.s.s. i know that these

bran muffins would be

much healthier

without all the butter

but, like paula deen,

i looooove butter!

~~~~~

~~~

~

make it a buttery muffin day!

peggy

tasty tuesday...

sweet strawberries

and tart rhubarb

are bubbling together

with some sugar

to make some

yummy jam!

~~~

here's how...

~~~

strawberry rhubarb jam

~~~

2 c strawberries

3 c rhubarb

3 c sugar

1 pkg strawberry jello

~~~

combine strawberries, rhubarb, and sugar

in a large pan.

bring to a rolling boil.

reduce heat and

keep at a boil for 20 minutes.

remove from heat

and stir in strawberry jello.

pour into jars,

and refrigerate.

~~~

enjoy!

~~~

this is one of my favorite jams!

i enjoy it most mornings

on cracked wheat toast!

~~~

yum, yum, yum...

~~~

this jam is especially good

when you can harvest your own

fresh-grown

strawberries and rhubarb!

~~~~~

~~~

~

make it a tasty day...

peggy

tasty tuesday...

these cute little glass pitchers

hold my warm, sticky, sweet,

homemade maple syrup

when my husband

makes us pancakes or french toast

for breakfast.

the smaller pitcher is

the grandsons.

they love having their own

smaller pitcher

to pour their syrup from!

~~~

pancakes, waffles, and french toast

couldn't taste any better

than they do

with this maple syrup!

~~~

maple syrup

~~~

1 c sugar

1/2 c brown sugar

1 c corn syrup

1 c water

1 t maple flavoring

1 t vanilla

~~~

in a saucepan

bring sugar, brown sugar,

corn syrup, and water

to a boil.

boil for 3 minutes

and remove from heat.

~~~

stir in maple flavoring

and vanilla.

~~~

this maple syrup is

as good as it gets!

~~~

try it~

you'll love it!

you're family will thank you!

~~~

for convenience,

i store my maple syrup

in a repurposed plastic bottle.

~~~

bring on the pancakes,

waffles,

or french toast!
~~~~~

~~~

~

make it a sticky sweet maple syrup day!

peggy

tasty tuesday...

on all these frosty winter mornings...

what could be better with a hot cup of freshly-brewed coffee
in your favorite new mug...
from your favorite grandsons...

(the mug with a message...)

than some homemade granola?

this golden honey granola is
soooo yummy
and soooo easy!


here's the recipe so you can taste for yourself!

(doesn't it look good?
you're gonna looooove it!)



golden honey granola

1-18 oz package old-fashioned oatmeal
1 c dried cranberries
1 c raisins
1 package sliced almonds
1 c brown sugar
1 t cinnamon
3/4 c butter
1/2 c honey

in a large bowl toss together the oatmeal, cranberries, raisins,
almonds, brown sugar, and cinnamon.
in a saucepan melt the butter
and then stir in the honey.
pour honey/butter mixture over the oat mixture and stir.
spread in a greased 10x15 pan and bake
at 350 for 35-40 minutes.
cool in pan and store in airtight container.
eat and enjoy!




make it a good day!
peggy