Orpha’s Strawberry Jam Grandma Jean’s recipe

Orpha’s Strawberry Jam

Grandma Jean’s recipe

3 cups finely mashed strawberries

6 cups sugar

1 package powdered pectin (yellow box)

1 cup water

Mix strawberries and sugar. Let stand 20 minutes, stirring often.  Add pectin to water. Bring to boiling point.  Let boil one minute stirring constantly.  Remove from heat.  Add to berry sugar mixture and stir for 2 minutes.  Pour into freezer containers.  Let stand 24 to 48 hours at room temperature.  Store in freezer.

** My grandma would mash all strawberries by hand, I use a food processer and it works just fine. 

** I also always let them sit for 48 hours and do not touch them for that time.  (leave the lid off until at least 24 hours

COCONUT BREAD

 COCONUT BREAD

~ Becky Coles

3 c. flour
1 c. sugar
3 t. baking powder
1 egg
1/2 T. salt
1 1/2 c. shredded coconut
1 1/2 c. milk
1 t. vanilla

Preheat oven to 350 degrees and grease two medium loaf pans. Beat egg; add milk and vanilla, then add coconut. Add dry ingredients and.mix well. Pour into loaf pans. Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.

Bethany's Notes: Notes: This is good plain, but it's absolutely wonderful toasted and spread with a little bit of butter.

http://fortheloveofgrub.blogspot.com/2014/01/coconut-bread.html?m=1

Rachelle's Notes, This is amazing and I had to repost so I don't forget!

morning-glory-muffins

morning-glory-muffins
http://paleocomfortfoods.com/recipes/morning-glory-muffins/

Mary Lou

Ingredients:

2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla


Directions

1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl.  Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.

**If you are looking for variety, sub out currants or chopped dates for the raisins.  You can also add a little orange zest to give them a bit more citrus flavor.

Perfect Potato Soup

Pioneer Woman

Prep Time 10 Minutes Cook Time 20 Minutes

Servings 12

Difficulty Easy

Ingredients

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• ½ cups Heavy Cream
• ½ teaspoons Salt, More To Taste
• Black Pepper To Taste
• ½ teaspoons Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Snickerdoodles

Snickerdoodles

1 ½ tsp. ground cinnamon

3 Tbsp. sugar

4oz fat-free Cool Whip

2 egg whites

1 (18.25 oz) box white cake mix, dry

1 Tbsp cream of tartar

2 Tbsp flour

Preheat the oven to 350 degrees

Spray three cookie sheets with nonfat cooking spray.  In a small bowl mix together the cinnamon and sugar.  In a large mixing bowl combine Cool Whip, egg whites, cake mix, cream of tartar and flour.  The dough will be stiff, but still sticky to the touch.  Spray your hands with nonfat cooking spray and roll 1 rounded teaspoon of dough at a time in your hands to form a ball.  Roll the ball in the cinnamon-sugar mixture and place on the prepared baking sheets.  Bake for 7 minutes.

Simple Vanilla Ice Cream

Simple Vanilla Ice Cream - 14 Servings

Cuisinart Original Recipe

Ingredients

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Microwave Single Serving Dessert

Microwave Single Serving Dessert

You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!