Let the Season Begin.....

It's November about half-way through and I'm beginning to prep for Christmas.  Beginning in the loosest sense of the word.  I have all of the ornaments finished (18 cross stitch ones) and am now beginning on the baking.  I have yet to do my fruitcake, and it is getting very late to do the fruitcake, but I've been sick.  Fruitcake hopefully next week. 

I decided on a different way to choose the recipies this year.  I marked all of the possibilities, and will randomly grab a book and randomly open it when I have the time and energy.  It will change up the offerings this year.  I may not actually get hte shortbread and gingerbread done this year.  It's been a tough year and the change will do us all good.

The first batch of cookies is out tonight.  Peanut Butter and Jelly Thumbprints. Since we're scaling back on the entertaining this year, we get to eat some of the cookies right out of the oven, which is very much appreciated by the others in the household.

Peanut Butter and Jelly Thumbprints
(Betty Crocker's New Boys and Girls Cookbook, 1974)

1 2-layer package white or yellow cake mix
1 cup peanut butter
2 eggs
1/4 cup water
1/4 cup margarine
Jam or Jelly (I used strawberry)

Beat half the cake mix with remaining ingredients until smooth.  Add the remaining cake mix and mix throughly.  Form dough into 1 inch balls and place 1-1/2 inches a part on a cookie sheet.  Make a dent in the center of each ball, flattening the ball slightly.  Add jam or jelly (about 1/4 tsp per cookie) to the dent.  Bake at 375 degrees F for 8 to 10 minutes, or until the cookies are golden.  Remove from sheets and cool.

Makes 5 dozen

These are very good, and I'm glad that we get to sample this year instead of giving them all away!

Quilting for insanity

I found a great idea online to use up all of my fall coloured scraps (some of them are pretty small).  It's called a Lego quilt, and it is small irregular strips of fabric sewn together into blocks that are alternated vertically and horizontally.Lego quilt inspiration  Now this turned out to be a dangerous idea.  I could not find my rotary cutter.... just missing in action, but it will turn up, so I cut them out the old fashioned way.  It was a good way to relax for a few days.  Problem is now that I've done something productive with the fall coloured scraps I needed to do something with the remainder.  I decided to do a variation on a classic Carolinian quilt, using up my scraps a 1.5 inch squares.  Should take a while to finish.  I need to charge the camera battery to post the pics, and then will post the directions for the CC quilt. 

Chilli Sauce

So we went to the local Farmer's Market 3 weeks ago, and picked up a half bushel of tomatoes.  Boyfriend wanted his Grandma's chili sauce, and she's no longer feeling like she wants to do any canning.  I said I'd give it a go... but I was also going to make a second type just for fun.  The second recipe I got from one of my favorite cookbooks The American Women's Club Cookbook published in Winnipeg, Manitoba in 1936.  I figure they are both about the same vintage, as Granny got hers from her mom.   They are both good.  Granny's is sweeter and milder.  The AWC one is spicier, though I beefed up the spice to give it even more heat.  It's a nice sweet spicy heat.  Here they are:

Granny's Chili Sauce
8 cups chopped, peeled, seeded tomatoes
-cook until broken down
2 cups celery, diced
-cook for 1/2 hour
3 onions, finely diced
-cook for 1 hour
4 apples, peeled cored and diced
cook for 1 hour
3 to 4 cups brown sugar (I used 3, but tart apple and tomatoes will take more)
2 cups vinegar (I used white)
-cook for about 1/2 hour
3 tsp pumpkin pie spice
1 tsp cinnamon
cook for 1/2 hour

fill sterilized jars and seal -leaving 1/4 inch head space.  Refrigerate any unsealed jars and use immediately.

Made 7 cups


Spicy Chili Sauce
-based on Mrs. C. J. Lee's recipe

18 large ripe tomatoes
6 large onions
4 cups vinegar
1 hot pepper (red or jalapeno)
3 green peppers
2 cups sugar
2 tsp salt
1 tsp nutmeg
2 tsp cinnamon
1 tsp allspice
1 tsp cloves
*2 tsp chili flakes (I added this to the original recipe)

Scald and peel tomatoes.  Dice tomatoes, onions and peppers and cook until done, about 1 3/4 hours.  Then add vinegar, spices, sugar and all other ingredients and cook 1/2 hour longer stirring often.  Once reduced, jar and seal.

yield 4 1/2 pints

*both recipes should state stirring often at all parts of the recipe.  Jars and lids should be sterile before chili sauce is added.  All utensils should be clean.  Any unsealed jars should be refrigerated and use within 3 weeks.  Any jars that do not remain sealed should be discarded. 

BASIC CANNING GOOD PRACTICES SHOULD BE FOLLOWED.  IF YOU ARE UNSURE FIND OUT!!!

Hello there......

Hi I just thought I'd start this blog.  The boyfriend had been suggesting I blog various obsessions, craziness and things for over a year now, so I'll give in and give it a try.  Maybe I can find some fellow nut-cases out there.  I generally enjoy a number of crafty things, I just pickled 20 lbs of onions, 10 lbs of beets and rendered a half-bushel of tomatoes into chili sauce.  Fun weekend.  I've been off work since may 2010 with a heart condition, got controlling medication in April of this year, and just started a new job last week (it's an active job so I've spent the last few days hurting).  I have a surgical procedure to repair the heart in October, and we'll see how that goes. 
I'll try to keep current, but I've had Internet once before, and was not too good at keeping up on the e-mail so no promises.  The content will include, patterns, recipes, re-enactment stuff, rants and hopefully pictures.  Thanks for sharing your time with me.