"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Wednesday, September 21, 2011

C&M's Fresh Lime Freeze

My brother Chad and his wife Merrie, make this refreshing lime freeze. They first served us this treat when they came to visit us when we lived in upstate New York. Over the summer I got several limes in one of my bountiful baskets and had to call her for the recipe. Thank you Chad and Merrie for sharing this refreshing recipe.

C&M's Fresh Lime Freeze

1-2 Limes, wash limes and cut in 1/2 or 1/4's and place (peels and all) in a blender.
Add 1 cup of water and blend well. Strain limes and water through a fine mesh strainer, catching in a bowl all the lime juice and water. There may be some contents left in the blender. Add a small amount of water to clean/rinse it out and strain anything left on the blender sides.

Place the strained lime/water liquid back into the blender add 2-3 cups of water.
Add 3/4 cup sugar and fill the blender up with ice and blend. (In place of the ice vanilla ice cream can also be added.)

**If you like a stronger lime flavor you can increase your limes or cut back on the sugar.

Parrish Family Salsa

We have been using the same salsa recipe for years, canning it every fall. Last summer we made some changes to the recipe and love it all the same. It is a highly requested recipe among friends that taste it fresh or from our canned jars.

Parrish Family Salsa 2010
8 quarts Tomatoes, peeled, chopped, and cored
5 cups onions, chopped for chunky or grind if desired
2-3 cups Green Bell Peppers
2-3 cups Mixed Peppers Chopped
(7 Anaheim peppers, 1-2 yellow, red, and/or orange bell peppers to equal the three cups)
3 Tablespoons Jalapeno pepper, finely chopped or grind
1/4 cup Salt (pickling salt or table salt can be used)
1/3 cup white sugar
1 Tablespoon Cayenne pepper
1 Tablespoon Oregano
1 Tablespoon Cumin
1/2 cup Cider Vinegar

Blanch tomatoes in boiling water, peel, core, and chop to desired size and place in a large stockpot. Chop onions, all peppers add to the tomatoes. Add all sugar, spices, and vinegar. Stir well and bring contents to a boil. Turn down to a simmer to desired consistency, roughly 1 1/2-2 hours. May take longer depending on desired consistency. As it thickens remember it must be stirred more often. Put in hot jars with a lid and ring. Process in a hot water bath for 10 minutes.

** Water Bath Processing notes: Hot jars must go in hot water. Cold jars need to go in cold water bath and warm as it heats up. If you put a hot jar in cold water the jar can break (destroying your hard work and efforts).

Sunday, September 11, 2011

Homemade Shortbread Cookie Crust

I am posting this as a "note to self". This is the crust from the turtle cheesecake recipe I make, but I think the crust would work perfectly in place of Lorna Doone or Sandie cookies in some of my other desserts. Like my family's Fresh Peach Dessert or my pumpkin cheesecakes.

Homemade Shortbread Cookie Crust
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 Tablespoon cold butter, chopped

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.