Thursday, July 15, 2010
November 6th Meeting - Gifts in a Jar
This is a Saturday meeting. Join us and help make gifts in a jar. Take some home and donate some to LBC's Thanksgiving Gift Baskets.!
October 12th Meeting - Holiday Dishes
This month we will demonstrate favorite holiday pies and discuss practical tips for a stress free holiday season. Join us and bring your favorite holiday dish.
Don't forget to turn in your order/reservation forms to reserve your spot at our Holiday Gift in a Jar event. You can choose to donate your gift jars to LBC's Thanksgiving Gift Baskets.
Don't forget to turn in your order/reservation forms to reserve your spot at our Holiday Gift in a Jar event. You can choose to donate your gift jars to LBC's Thanksgiving Gift Baskets.
September 14th Meeting - Making Pie Crusts
Join us to learn tips for making pie crust. We'll make an apple and a pecan pie! Susan Brown will be our facilitator. Each participant will need to bring your own bowl.
We'll also provide order & reservation forms for November's Gifts in Jars! Be sure to pick one up and turn in at October session to ensure you have a slot and we have the supplies needed in November!
We'll also provide order & reservation forms for November's Gifts in Jars! Be sure to pick one up and turn in at October session to ensure you have a slot and we have the supplies needed in November!
Martha & Mary Cook Book Club - August 2010 Meeting
The LBC M&M Cook Book Club met on Tuesday, August 10th. Regina Lambert was the facilitator and demonstrated an easy Peach cobbler recipe.
Allison Lambert brought Peach Salsa and Erica Shoulders brought Peach Soup. Debbie Holland brought a Pizza. There were six attendees and Debbie Holland won the give away.
E-Z Peach Cobbler Recipe
Heat Oven to 350 degrees. Put two sticks of butter in 9x13 pan until melted.
On stove heat large can (40+ oz) or you may use 1 quart of canned peaches. Heat to a boil.
Combine 1 cup self-rising flour, 1 cup sugar, 1 cup milk.
Pour peaches in 9x13 pan with butter.
Pour sugar, flour and milk mixture in pan.
Cook until brown and bubbly! Serve with homemade vanilla ice cream - Yum!
Chipotle Peach Salsa Recipe with Cilantro
1 cup sliced canned peaches, drained and chopped
1/3 cup chopped red onion
2 cloves garlic, minced
1 1/2 teaspoons minced fresh ginger root
2 teaspoons minced chipotle peppers in adobo sauce
1/3 cup chopped fresh cilantro
1/2 lime, juced
salt and pepper to taste
In a bowl, mix all ingredients. Season with salt and pepper. Chill until served.
This is really a tasty alternative to your normal salsa.
Allison Lambert brought Peach Salsa and Erica Shoulders brought Peach Soup. Debbie Holland brought a Pizza. There were six attendees and Debbie Holland won the give away.
E-Z Peach Cobbler Recipe
Heat Oven to 350 degrees. Put two sticks of butter in 9x13 pan until melted.
On stove heat large can (40+ oz) or you may use 1 quart of canned peaches. Heat to a boil.
Combine 1 cup self-rising flour, 1 cup sugar, 1 cup milk.
Pour peaches in 9x13 pan with butter.
Pour sugar, flour and milk mixture in pan.
Cook until brown and bubbly! Serve with homemade vanilla ice cream - Yum!
Chipotle Peach Salsa Recipe with Cilantro
1 cup sliced canned peaches, drained and chopped
1/3 cup chopped red onion
2 cloves garlic, minced
1 1/2 teaspoons minced fresh ginger root
2 teaspoons minced chipotle peppers in adobo sauce
1/3 cup chopped fresh cilantro
1/2 lime, juced
salt and pepper to taste
In a bowl, mix all ingredients. Season with salt and pepper. Chill until served.
This is really a tasty alternative to your normal salsa.
Martha & Mary Cook Book Club - July 2010 Meeting
The LBC Cook Book Club met on Tuesday, July 13 to make pickles. Chris Yates, our facilitator shared several pickle recipes with the group. The demonstration included the following recipe for a 5 day refrigerator pickle.
Ms. Vernice's 5 Day Refrigerator Pickle Recipe:
12 medium cucumbers (fresh picked are the best)
8 onions
4 cayenne peppers (optional)
8 onions
4 cayenne peppers (optional)
Cut up cucumbers in 1/2 thick chips
Cut onions in wedgesCut peppers in half - leave seeds for flavor
Place 1/2 pepper (optional) 1 wedge onion and as many cucumber chips as possible into quart or gallon jars.
4 cups of sugar
4 cups vinegar1 1/2 tsp turmeric
1 1/4 tsp celery seed1 1/4 tsp mustard seed
1/2 cup canning saltHeat sugar, vinegar and spices. Pour hot mixture over cucumbers, add additional cucumbers as necessary. Tighten clean lids onto jars and turn container upside down. Refrigerate for 5 days before eating.
These pickles must remain in the refrigerator until used. Yum!
Chris also shared the recipes for Watermelon Pickle & Sweet & Sour Pickles.
Watermelon Pickle
1 cup kosher salt
1 8-10 lb watermelon, rinsed and quartered5 cups sugar
4 cups white vinegar2 cinnamon sticks
2 tbsp whole clovesDissolve salt in 8 cups cold water in a large bowl. Cut off red watermelon flesh from white-green watermelon rind and save for another use. trim off and discard thin green skin, leaving white and pale green part of rind intact, then cut into 1" pieces (should have about 7 cups). Add pieces of rind to salt water, cover and refrigerate overnight.
The following day, boil sugar and vinegar together in a medium nonreactive pot over high heat, stirring often, until sugar dissolves, 4-5 minutes. Add cinnamon and cloves, reduce heat to medium, and simmer until reduced by one third, 25-30 minutes. Meanwhile drain and then put into a large pot cover with water, and boil until translucent about 15 minutes.
Drain rinds and add to pot with vinegar syrup. Reduce heat to low and simmer, stirring often, until syrup has reduced again by one-third about 2 hours. Discard cinnamon and cloves.
Fill 5-6 hot sterilized pint canning jars with hot pickle and syrup to 1/4" from top. Screw on the hot sterilized lids and process in a canning pot of gently boiling water for 20 minutes. remove jars from pot and set aside to cool completely. Refrigerate after opening.
Irene's Sweet and Sour Pickle
8 small cucumbers
1 clove garlic, peeled
1 sprig dill
1 clove
1 bay leaf
3 black peppercorns
white vinegar
Makes 1 Quart
Prefer cucumbers no larger than 3" long for this preparation, but larger ones work too. The pickles will be ready to eat in 10 days and will keep 3-6 months, but be sure to refrigerate after opening (even if processed in a hot-water bath).
8 small cucumbers
1 clove garlic, peeled
1 sprig dill
1 clove
1 bay leaf
3 black peppercorns
white vinegar
Makes 1 Quart
Prefer cucumbers no larger than 3" long for this preparation, but larger ones work too. The pickles will be ready to eat in 10 days and will keep 3-6 months, but be sure to refrigerate after opening (even if processed in a hot-water bath).
Wash cucumbers (halve or quarter lengthwise if they're large) then place cucumbers in a basin and cover with a brine of 4 cups water and 6 tbsp salt for 18-24 hours.
Pour off brine. Arrange cucumbers cut side out in a dry sterilized 1 qt canning jar leaving about 1" space at the top. Place garlic, dill, clove, bay leaf and peppercorns in the jar.
Heat equal parts white vinegar and sugar in a saucepan until sugar is completely dissolved. Pour over pickles, filling jar to within 1" of lip. Clean rims, place lids on jars, and set aside to cool. Store refrigerated - or process in a hot water bath for 5 minutes and store in a cool dark place.
Monday, May 31, 2010
Martha & Mary Cook Book Club - June 2010 Meeting
LBC's Cook Book Club met on Tuesday June 15, 2010 to make jelly. Our facilitator, Chris Yates, demonstrated several techniques for jelly making, a simple syrup and discussed the differences between jellies, jams and preserves.
Simple Syrup Recipe:
1 part water, 1 part sugar, pureed fruit juice of choice.
Raspberry Simple Syrup:
1 cup water, 1 cup sugar and the fruit juice of 1/2 pint of pureed, double strained raspberries.
Bring sugar and water mixture to a boil until dissolved (at least one minute). Stir constantly and do not let sugar burn. Remove from burner and add fruit juice.
Peach Melba Summer Cooler:
2 ltr Ginger Ale chilled
1 can peach nectar (Kern's was the brand we used) chilled
2 tbsp Raspberry simple syrup (you may add more to your taste preference)
Makes a perfect summer drink for you and your guests!
Jelly recipes prepared were:
Pineapple Pepper Jelly Recipe
2 Hungarian chilies
1 jalapeno
1 medium red pepper
1/2 pineapple - pureed juice
3/4 cup white vinegar
3/4 cup apple cider
5 cups sugar
Follow the liquid Certo recipe to cook this jelly.
BlackRazz Jelly Recipe
3 cups raspberry/blackberry juice (pureed and double strained)
1/4 cup fresh lemon juice
5 cups sugar
Follow liquid Certo recipe to cook this jelly.
Blackberry Jelly Recipe
Follow ingredients/cooking directions on Certo package.
Jelly Tips:
Always use a deepest pot available, allowing sufficient room for ingredients to boil.
Prep your pot by rubbing 1 tbsp of butter half-way up the sides of the pan. This will prevent the mixture from foaming.
Integrate ingredients before putting on burner. Butter pan, put juice in, and load sugar in last. Stir constantly until the ingredients come to a full rolling boil, then add your liquid Certo (prep the container ahead of time). Boil for one full minute - stirring constantly.
Make sure your jars/lids are sterilized and ready for ingredients prior to cooking your jelly. Ensure rim of jar has no liquid or ingredients on it - otherwise your jar will not properly seal.
Once jars are filled and lid is clean - place lid on top. Use hot pad to hold jars as jelly will be very hot. Close jar and turn over. Place back in hot water bath with 2" coverage and boil for 5 minutes. Put pan on top of jars to ensure they remain immersed in hot water bath.
Once jars have cooled - you can determine if the jar properly sealed by the lack of bubble in the center of the lid. If the jar didn't seal, there will be a bubble in the lid. If the jar is vacuum tight - the lid will be perfectly smooth. If you don't get a good seal, you will need to refrigerate and eat the jelly right away.
There were 7 members in attendance. Chris used the Pineapple Pepper jelly with the cream cheese, cheddar cheese, and bacon appetizer recipe. LBC Cook Book Members each took home one jar of jelly.
Yum!
Simple Syrup Recipe:
1 part water, 1 part sugar, pureed fruit juice of choice.
Raspberry Simple Syrup:
1 cup water, 1 cup sugar and the fruit juice of 1/2 pint of pureed, double strained raspberries.
Bring sugar and water mixture to a boil until dissolved (at least one minute). Stir constantly and do not let sugar burn. Remove from burner and add fruit juice.
Peach Melba Summer Cooler:
2 ltr Ginger Ale chilled
1 can peach nectar (Kern's was the brand we used) chilled
2 tbsp Raspberry simple syrup (you may add more to your taste preference)
Makes a perfect summer drink for you and your guests!
Jelly recipes prepared were:
Pineapple Pepper Jelly Recipe
2 Hungarian chilies
1 jalapeno
1 medium red pepper
1/2 pineapple - pureed juice
3/4 cup white vinegar
3/4 cup apple cider
5 cups sugar
Follow the liquid Certo recipe to cook this jelly.
BlackRazz Jelly Recipe
3 cups raspberry/blackberry juice (pureed and double strained)
1/4 cup fresh lemon juice
5 cups sugar
Follow liquid Certo recipe to cook this jelly.
Blackberry Jelly Recipe
Follow ingredients/cooking directions on Certo package.
Jelly Tips:
Always use a deepest pot available, allowing sufficient room for ingredients to boil.
Prep your pot by rubbing 1 tbsp of butter half-way up the sides of the pan. This will prevent the mixture from foaming.
Integrate ingredients before putting on burner. Butter pan, put juice in, and load sugar in last. Stir constantly until the ingredients come to a full rolling boil, then add your liquid Certo (prep the container ahead of time). Boil for one full minute - stirring constantly.
Make sure your jars/lids are sterilized and ready for ingredients prior to cooking your jelly. Ensure rim of jar has no liquid or ingredients on it - otherwise your jar will not properly seal.
Once jars are filled and lid is clean - place lid on top. Use hot pad to hold jars as jelly will be very hot. Close jar and turn over. Place back in hot water bath with 2" coverage and boil for 5 minutes. Put pan on top of jars to ensure they remain immersed in hot water bath.
Once jars have cooled - you can determine if the jar properly sealed by the lack of bubble in the center of the lid. If the jar didn't seal, there will be a bubble in the lid. If the jar is vacuum tight - the lid will be perfectly smooth. If you don't get a good seal, you will need to refrigerate and eat the jelly right away.
There were 7 members in attendance. Chris used the Pineapple Pepper jelly with the cream cheese, cheddar cheese, and bacon appetizer recipe. LBC Cook Book Members each took home one jar of jelly.
Yum!
Wednesday, May 26, 2010
Martha & Mary Cook Book Club - April 2010 Meeting
LBC's Mary and Martha Cookbook Club met on Tuesday April 16, 2010. Chris Yates demonstrated how to make Crème Brulee’ with group discussion on meal planning. Lucy Heart to Home dishes shared included: Pink lady salad and Strawberry cake. Favorite dish was Creme Brulee.
6 participants attended this meeting.
Southern Living Creme Brulee recipe
2 cups whipping cream
5 egg yolks
1/2 cup granulated sugar
1 tablesoon vanilla extract
6 tablespoons light brown sugar
* Combine first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour mixture evenly into ramekins/baking dishes; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 2-inch water bath.
* Bake at 275 degrees for 45 to 50 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and refrigerate 8 hours or overnight.
* Sprinkle 1 tablespoon brown sugar over each custard, place custards in pan.
*Broil 5 1/2 inches from heat until sugar melts. Let stand 5 minutes to allow sugar to harden.
6 servings
6 participants attended this meeting.
Southern Living Creme Brulee recipe
2 cups whipping cream
5 egg yolks
1/2 cup granulated sugar
1 tablesoon vanilla extract
6 tablespoons light brown sugar
* Combine first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour mixture evenly into ramekins/baking dishes; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 2-inch water bath.
* Bake at 275 degrees for 45 to 50 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and refrigerate 8 hours or overnight.
* Sprinkle 1 tablespoon brown sugar over each custard, place custards in pan.
*Broil 5 1/2 inches from heat until sugar melts. Let stand 5 minutes to allow sugar to harden.
6 servings
Martha & Mary Cook Book Club - March 2010 Meeting
LBC's Mary and Martha Cook Book Club met Tuesday, March 16, 2010. Chris Yates facilitated and provided a Hot Ham Sandwich demonstration. Discussion topic was going to market and the group sampled fresh bread with a balsamic vinegar and oil. Chris also shared a Jezebel sauce recipe that is great served with chicken . Lucy Heart to Home Cook Book dishes shared were: Green bean bundles, Black Bean and Corn Ranch Salad, Texas Hash, and Coconut Macaroons. Favorite dish was green bean bundles.
10 participants attended the meeting.
Jezebel Sauce Recipe:
1 cup pineapple preserves
1 heaping tbsp horseradish
1 tbsp mustard
10 participants attended the meeting.
Jezebel Sauce Recipe:
1 cup pineapple preserves
1 heaping tbsp horseradish
1 tbsp mustard
Martha & Mary Cook Book Club - February 2010 Meeting
The LBC Mary and Martha Cookbook Club met on Tuesday, Feb 16, 2010. Chris Yates provided a 15 Minute meal recipe and made a homemade salad dressing. Discussion topic included having the right tools for the right job. Lucy Heart to Home dishes shared: Hummingbird cake, Parmesan Pasta, Chicken Enchiladas, and Italian Zucchini.
Favorties were Italian Zucchini and Hummingbird Cake.
11 participants attended the meeting.
15 minute meal
Gorton's Shrimp Scampi added to Bertolli's Chiken Florentine Farfalle.
Cook as directed.
Salad Dressing:
Orange Juice
Garlic
Balsmamic vinegar
Extra Virgin Olive Oil
Salt/Pepper
Salad:
Feta Cheese
Halved Grape Tomatoes
Chopped Onions
Black Olives
Pour dressing over salad and enjoy!
Favorties were Italian Zucchini and Hummingbird Cake.
11 participants attended the meeting.
15 minute meal
Gorton's Shrimp Scampi added to Bertolli's Chiken Florentine Farfalle.
Cook as directed.
Salad Dressing:
Orange Juice
Garlic
Balsmamic vinegar
Extra Virgin Olive Oil
Salt/Pepper
Salad:
Feta Cheese
Halved Grape Tomatoes
Chopped Onions
Black Olives
Pour dressing over salad and enjoy!
Martha & Mary Cook Book Club - January 2010 Meeting
LBC kicked-off our Mary & Martha Cook Book Club on Tuesday, January 12, 2010. Chris Yates demonstrated a quick Appetizer and the group disussed meal planning. Lucy Baptist Heart to Home Recipes were shared. Dishes included Mexican Chicken, Zucchini Fries, Easy Bake Chicken, and Poppy Seed chicken.
Favorites were the Zucchini Fries and Poppy Seed Chicken.
Twelve participants attended the initial meeting.
Cream Cheese/Jelly Appetizer Recipe:
Cream Cheese
Finely shredded Aged Sharp Cheddar Cheese
Pepper Jelly
Green Onions
Peppered bacon bits
Fry peppered bacon (available at Kroger), remove grease, and cut up into bacon bits
Press softened creamed cheese into the bottom of your serving dish
Cover cheese with shredded cheddar cheese
Cover cheese with finely chopped green onions
Cover with slightly warmed pepper jelly
Cover with crumbled bacon
Serve with your choice of crackers and enjoy!
Favorites were the Zucchini Fries and Poppy Seed Chicken.
Twelve participants attended the initial meeting.
Cream Cheese/Jelly Appetizer Recipe:
Cream Cheese
Finely shredded Aged Sharp Cheddar Cheese
Pepper Jelly
Green Onions
Peppered bacon bits
Fry peppered bacon (available at Kroger), remove grease, and cut up into bacon bits
Press softened creamed cheese into the bottom of your serving dish
Cover cheese with shredded cheddar cheese
Cover cheese with finely chopped green onions
Cover with slightly warmed pepper jelly
Cover with crumbled bacon
Serve with your choice of crackers and enjoy!
Martha & Mary Cook Book Club Charter
The LBC Martha and Mary Cook Book Club is designed and created to use a point of common interest to honor God through fellowship and be an outreach within and outside of
The Lucy Baptist Heart to Home Cook Book will be our first book to examine and explore. Purchase is not required, but encouraged ($10, available in the LBC Library/Media Center). For this first year all of our "Sharing of Bread" will be from the Heart to Home. Facilitated by Christine Yates.
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