May
2015

Peach Pie

categories: Desserts, Pies/Tarts
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How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!
I don’t know about you, but around our home we LOVE homemade Peach Pie! Classic peach pie, made from scratch, and there is nothing too fancy or difficult to make about it.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Peach pie screams “SUMMER” to me! Each summer I go to a local U-Pick Farm and pick fresh peaches when they are at their peak of freshness! Last year I went 3 different times, and was even able to convince my husband to go with me on one of the trips.

We picked 30 pounds of peaches in the HOT, HOT sunshine! See how red my face is (from HEAT and the shade) in this picture? Yep. It was really HOT that day!

Picking fresh peaches to make a pie on a HOT summer day!
Freezing Peaches Lets Me Make Peach Pie Any Time Of The Year!

I freeze a lot of the peaches to have available throughout the following year. It’s a little time-consuming, but worth every minute of my time, in the long run!

It’s sure nice to have delicious, “right off the tree” peaches any time of year we want a peach pie! All I have to do is pull a bag of sliced peaches out of our freezer, and let them thaw!

Thirty pounds of fresh picked peaches will be used to make pies and jam!
Where I Got The Original Recipe For Peach Pie

All that said, here’s a great recipe for a classic, homemade peach pie. Maybe you will have a chance to make one this summer! Sure hope so, because there’s nothing better!

I got this recipe from my trusty Pillsbury cookbook that I received as a wedding present 38 years ago, and have been making peach pie using that recipe ever since!

Fresh peach pie filling is added to unbaked pie crust before baking.

Use Homemade OR Store Bought Pie Crust

I have always enjoyed making my own pie crusts from scratch, but making this simple pie is even easier if you use store bought pie crusts.

The recipe I use for pie crust is one I received from my Mom when I got married (a LONG time ago). Here is a link to that pie crust recipe, if you’re interested. (DIY-Mom’s Pie Crust!)

Peach pie, baked and ready to eat!

Here’s another picture, from another time I made this yummy peach pie.  See those yummy peach slices inside? THAT’S what I’m talking about…yum!

Peach pie is sliced and served!

Time To EAT!

As far as I’m concerned, if you have fresh homemade peach pie, you’ve GOTTA have a scoop of vanilla ice cream with it.  I think it’s the law in some states (ha ha)!

You could also drizzle a homemade peach coulis over the pie and ice cream, for a nice presentation, if you want (not shown)!

A slice of homemade peach pie is delicious, served a la mode!
Hope you enjoy it! We sure do! I can’t even begin to count how many peach pies I’ve made over the years, and we never seem to have any trouble finding friends and family to help us eat them! GO FIGURE.

Making a peach pie or any other fruit pie is simply combining the pie filling ingredients, then placing them into an uncooked pie crust. The filling is topped with another piece of pie dough, crimping the edges to form crust, then baking until done!

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few pie recipes for you to check out, which include

Other Peach Desserts On This Blog

If you enjoy peach inspired desserts, I’m confident you will enjoy my recipes for peach turnovers, a peach shortbread tart, old-fashioned peach crisp, and peach ice cream! They all taste WONDERFUL!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signaturePie Recipe Source: “The New Pillsbury Family Cookbook”, page 149, copyright 1973, by The Pillsbury Company

Pie Crust Recipe Source: http://www.thegratefulgirlcooks.com/diy-moms-pie-crust/

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Peach Pie
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!

Category: Dessert
Cuisine: American
Keyword: peach pie
Servings: 8 servings
Calories Per Serving: 351 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For pie filling:
  • 5 cups sliced peaches
  • 3/4 cup granulated sugar
  • 1/3 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons butter (added to top of pie before putting top crust on)
For Pie Crust:
  • 2 Two pie crusts (homemade or purchased) , trimmed to fit a 9" pie pan. (Purchased or homemade)
  • 1 Tablespoon milk (optional-to make a shiny crust)
  • 1 teaspoon granulated sugar (optional-to make a shiny crust)
US Customary - Metric
Instructions
  1. Preheat your oven to 425 degrees F.
  2. In a large mixing bowl, mix together the sliced peaches (thawed, if using frozen), granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
  3. Place (uncooked) prepared pie crust in bottom of pie pan. Prick crust with tines of fork.

  4. Pour the peach mixture into the pastry-lined pie pan. Spread evenly over crust. Cut the 2 Tablespoons of butter into small chunks and dot the top of the fruit mixture with it.

  5. Carefully top pie with the second prepared crust. Seal the crust to bottom crust, then flute the edges of crust. Make a couple small cuts in top crust with a knife (to vent). If a shiny/sugary crust is desired, just brush the top crust of the pie with 1 Tablespoon milk, then sprinkle 1 teaspoon sugar evenly on top.

  6. Bake at 425 degrees for 30-35 minutes, or until lightly browned and juice is bubbly in the center of the pie. I like to put a sheet of aluminum foil on the rack below the rack the pie is cooking on, to catch any juice drips.
  7. Remove pie to a wire rack to cool when done. Serve with a scoop of vanilla ice cream. Enjoy!
Recipe Notes

If making an 8" pie, measurements are as follows: 4 cups fruit, 2/3 cup sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, 1 Tablespoon lemon juice, 1 Tablespoon butter. Same cooking time (30-35 minutes).

Nutrition Facts
Peach Pie
Amount Per Serving (1 slice)
Calories 351 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 7mg2%
Sodium 199mg9%
Potassium 229mg7%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 27g30%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 7.1mg9%
Calcium 16mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!

 

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May
2015

Chocolate Peanut Butter Grahams

categories: Chocolate, Cookies, Desserts
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Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!
Okay… have you ever had one of those nights when you craved chocolate so bad… and there was nothing to be found in the house, and it was too late to head to the store?  UGH. Well, I experienced that several months ago, and these delicious & easy Chocolate Peanut Butter Grahams were the result!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How I Came Up With this Recipe

After opening every kitchen cabinet and drawer hoping I would find some old piece of chocolate just waiting to be found and devoured, I gave up the search. Tragic. But then… miracle of miracles, I remembered I had a small amount of chocolate chips… and peanut butter… and some graham crackers.

I put my thinking cap on (I guess most of the time I don’t have my thinking cap ON… which might explain a lot!), and decided to make these yummy little snacks. No recipe to use… only my brain and chocolate cravings (a dangerous combo, I might add) created these little munchies.

Anyways, they ended up tasting fantastic. I got my chocolate fix, and thankfully I survived. The ingredients are so simple, but these babies are good. Really good. The crunch of the graham crackers, combined with a peanut butter/chocolate combo = YUM!

Here’s How To Make Chocolate Peanut Butter Grahams:

1) Grab some graham crackers. Break them in half, carefully until they are in squares. Go crazy. Use as many as you like. (I only made 8). I won’t tell you how many of them I personally ate… wouldn’t be prudent.

2) Spread creamy or crunchy peanut butter (whatever floats your boat) fairly thick on one half all the way to edges. Put another half graham cracker on top. Are you tired yet? I know this is physically demanding….if you feel like you need to sit down and rest after one or two are “sandwiched” together, go ahead. I feel your pain..

3) In a small microwave safe bowl, melt 1 1/2 cups of chocolate chips plus 2 Tablespoons of vegetable shortening in the microwave. Cook on high for 30 seconds. Stir well.  If not all the way melted and smooth, put it back in the microwave for 30 seconds. Remove. Stir well. By now the chocolate and shortening should be completely melted. If not, put it back in for only 10 seconds. Stir until smooth. (Do not overcook or it will BURN…bad news if you’re hungry!)

Heating chocolate for dipping peanut butter filled graham crackers.

Dipping The Chocolate Peanut Butter Grahams

Put some foil or a cookie sheet on the counter (to catch drips). Place a second sheet of foil on counter (to place the dipped cookies on) Carefully dip the filled graham crackers into the melted chocolate (spoon chocolate onto crackers, if necessary).

I held and dipped the grahams with one hand, and used a spoon in the other to help cover grahams with the chocolate. Coat all sides of the graham crackers completely. If you run out of chocolate, just follow step 3 again.

Place chocolate coated grahams onto aluminum foil and do not move them until chocolate has completely hardened (in about 1/2 hour or so). If you’re desperate, you can put them in the refrigerator to speed the firming up process along. Once the chocolate has hardened, remove from foil and serve. I store them, covered, in the refrigerator to keep the chocolate firm.

The chocolate covered graham crackers have a peanut butter filling inside!
That’s it! “Late Night Chocolate Deprivation Catastrophe Averted”! Hope you will give these chocolate peanut butter grahams a try… they are so good! If you like these, be sure and try my chocolate covered BACON! It’s also amazing! Have a great day!

Looking for More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few bar cookie recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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Chocolate Peanut Butter Grahams
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!
Category: Cookies
Cuisine: American
Keyword: chocolate peanut butter grahams
Servings: 8 grahams
Calories Per Serving: 346 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 graham crackers (rectangle sized)
  • 1/3 cup creamy peanut butter (or more as needed)
  • 1½ cups semi-sweet chocolate chips
  • 2 Tablespoons vegetable shortening
US Customary - Metric
Instructions

  1. Break graham crackers (rectangle size) in half, carefully until they are in squares.

  2. Spread creamy peanut butter fairly thick on one half all the way to edges. Put another half graham cracker on top. 

  3. In a small microwave safe bowl, melt 1 1/2 cups of chocolate chips plus 2 Tablespoons of vegetable shortening in the microwave. Cook on high for 30 seconds. Stir well.  If not all the way melted and smooth, put it back in the microwave for 30 seconds. Remove. Stir well. By now the chocolate and shortening should be completely melted. If not, put it back in for only 10 seconds. Stir until smooth. (Do not overcook or it will BURN)

  4. Put some foil or a cookie sheet on the counter (to catch drips). Place a second sheet of foil on counter (to place the dipped cookies on) Carefully dip the filled graham crackers into the melted chocolate (spoon chocolate onto crackers, if necessary). I held and dipped the grahams with one hand, and used a spoon in the other to help cover grahams with the chocolate. Coat all sides of the graham crackers completely. If you run out of chocolate, just follow step 3 again. 

  5. Place chocolate coated grahams onto aluminum foil and do not move them until chocolate has completely hardened (in about 1/2 hour or so). If you're desperate, you can put them in the refrigerator to speed the firming up process along. Once chocolate has hardened, remove from foil and serve. Store extras, covered, in the refrigerator to keep the chocolate firm.

Recipe Notes

As written, this recipe made a total of 8 chocolate covered grahams, but obviously, you can adapt this to make any quantity you desire.

Nutrition Facts
Chocolate Peanut Butter Grahams
Amount Per Serving (1 g)
Calories 346 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 2mg1%
Sodium 145mg6%
Potassium 285mg8%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 16g18%
Protein 5g10%
Vitamin A 15IU0%
Calcium 37mg4%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!

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May
2015

Ham and Bean Soup (and how to CAN it!)

categories: Canning And Preserving, Soups
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This delicious, hearty ham and bean soup will fill you up. Recipe includes “how to” instructions for canning soup to store in your pantry!Ham and Bean Soup (and how to CAN it!) / The Grateful Girl Cooks!Well… I finally canned my first batch of Ham and Bean Soup a few months ago. I am loving having this delicious soup in my pantry, ready to open, re-heat, and eat whenever we wish! My pressure canning experiences are becoming more frequent, and I love the convenience of having jars of homemade soups, sauces, and veggies, etc. sitting in our pantry (along with canned fruits and jam), just waiting to be eaten!

The soup is very hearty… flavored with ham, navy beans, onions, garlic, carrots, celery, etc. Once cooked, it thickens a bit, and is wonderful as a main dish or lunch serving. Even if you don’t can, you can still make a nice sized pot of this soup to feed your family very inexpensively. The soup is very filling, and delicious!

NOTE: If you want to can this soup, you must use a pressure canner. This recipe will yield approximately 6 pints (12 cups) or 3 quarts of soup.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page 

Prepare The Dried Beans

Here’s the basics of how I made this yummy soup: First thing to do is rinse the beans to remove any sediment, rocks, etc.

White colander with beans being rinsed in water
Cover the beans with 2 quarts of water in a LARGE pot, then bring them to a boil.

Cooking beans in water
After the beans begin boiling, turn the heat to low and simmer for 2 minutes. Remove the pan from the heat, cover it, and let the beans rest for an hour.

Beans for soup cooking in red pan
While beans are “resting”, cut up the ham and veggies for the soup. I even used some of my dehydrated celery in place of “fresh” celery, and it worked perfectly!

Chopped ham and minced garlic for soup, in metal bowlChopped carrots, celery and onion for bean and ham soup

Make The Ham and Bean Soup

After the beans “rest” for an hour, rinse them, and put them into a large stock pot. Cover the beans with water (1 1/2 quarts), add the ham pieces and spices, and let it simmer on medium-low (covered) for 45 minutes.

Add the carrots, celery, and onions and cook the ham and bean soup for 15 minutes longer. If you are NOT going to can the soup, you may wish to cook the soup just a bit longer (uncovered), which will help to thicken it.

Beans, ham, carrots, celery and onion for soup, cooking in pan
Canning Ham and Bean Soup

Prepare canning jars, lids, and screw bands according to recommended canning guidelines. (Make sure jars stay warm until you are ready to fill them). Fill the jars 3/4 full with the ham and veggie pieces (used a slotted spoon and a canning funnel for less mess).

Finish filling the jars with the hot liquid, making sure to leave a 1″ headspace in the jar. Follow canning guidelines to remove air bubbles from the jars, clean the jar rims well, then seal them with lids and screwbands to fingertip tight, and into the pressure canner they go.

Pressure canner, used for making soupCanning / Processing Times

Can quart jars at 10 lbs. pressure for 90 minutes. If you are using pint jars, process at 10 lbs. pressure for 75 minutes. NOTE: If above 1,000 feet in elevation: weighted gauge (15 lb weight), dial gauge (12 lbs- at 2,000-4,000 feet elevation).

Pressure gauge, used for canning soup
When processing time is done, follow recommended pressure canning guidelines for jar removal, according to the manufacturer’s instructions for canner (wait for pressure to drop naturally, remove vent cover, wait 10 more minutes). After that, place hot jars of soup on a dish towel on kitchen counter for 24 hours, to cool and seal completely.

Label jars (love my dissolvable labels-so easy to clean off), and check to make jars have properly sealed. Remove screw bands (for storage), wipe jars clean, and place them in pantry to await a craving for (and the convenience of) this yummy, “ready-to-heat-and-eat” soup!

3 jars of canned ham and bean soup on red towel
Ready To Eat The Ham And Bean Soup

This is a picture of the very first time I opened a jar of this ham and bean soup (about a month later) and heated it up for our dinner. The ham and bean soup was DELICIOUS!

Bowl of ham and bean soup with garlic bread on sideSure hope you will give this ham and bean soup a try! It is delicious, even if you don’t can it in jars, for long term storage!

Looking For More SOUP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://iowasue.blogspot.com/2011/07/home-canned-bean-soup.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes
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Ham and Bean Soup (and how to CAN it!)
Prep Time
1 hr 15 mins
Cook Time
1 hr
Total Time
2 hrs 15 mins
 
This hearty ham and bean soup will fill you up... plus instructions for canning it to save for later!
Category: Entree
Cuisine: American
Keyword: canning soup, ham and bean soup
Servings: 6 pints (or 3 Qts.) Total 12 servings
Calories Per Serving: 187 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound dried Navy beans
  • 1 1/2 quarts water (can also use chicken broth, if desired)
  • 1 1/2 Tablespoons minced garlic
  • 1 large brown onion , chopped finely (about 1/2 pound)
  • 5 celery stalks , sliced
  • 6 ounces carrots , sliced thinly (1/4" slices)
  • 1/2 pound fully cooked ham , cut into 1 inch pieces
  • 1 whole Bay leaf
  • 6-8 whole peppercorns
  • Salt/pepper to taste (if canning, add 1/2 teaspoon of salt per pint, 3/4 teaspoon per quart)
  • Parsley , chopped (add some to soup-to taste; also use as garnish when serving soup fresh)
US Customary - Metric
Instructions
To prepare the soup:
  1. Rinse beans thoroughly. Place beans in large soup pot; cover with 2 quarts of water. Bring beans to full boil, then reduce heat to simmer, and cook for 2 additional minutes. Remove the soup pot from heat. Cover pot; let beans sit for one hour. Drain.
  2. Place beans back into soup pot. Cover with 1 1/2 quarts of fresh water (or chicken broth). Add the ham pieces, chopped parsley, and minced garlic. Add the peppercorns, and bay leaf (might want to put the peppercorns and bay leaf into a tea ball or a spice bag-they need to be removed from soup before serving OR canning). Simmer (covered) for about 45 minutes. After 45 minutes, add the carrots, celery, and onions; cook for an additional 15 minutes. Remove spice bag. If NOT canning, add salt as desired. Serve soup hot, and enjoy!
If Canning:
  1. While soup is cooking, prepare canning jars and lids, according to general canning guidelines (wash jars, keep warm, prepare lids according to manufacturer instructions, etc.). Add 3 quarts of water to your pressure canner and let it begin simmering (uncovered).
  2. When ready to fill warm jars, use a slotted spoon (and a canning funnel) to fill jars 2/3 full, with ham and veggie pieces. Then ladle the hot liquid into jars, being sure to leave 1" headspace. Remove air bubbles from each jar using a plastic knife or utensil. Wipe the rim of each jar really clean, then place lid and screwband on jar. Tighten to fingertip tight.
  3. Place covered and sealed jars onto rack in pressure canner (that contains 3 quarts water that has been simmering). Cover pressure canner. Crank up the heat; vent the steam for 10 minutes, then process at 10 pounds of pressure: Pints: 1 hour, 15 minutes. Quarts: 1 hour, 30 minutes.
  4. When processing time is complete, remove canner from heat. Let the pressure drop completely on it's own (follow your canner's manufacturer instructions carefully!), then carefully open lid. Remove hot jars with canning tongs and set them on a dish towel. Let them sit, undisturbed for 24 hours.
  5. Check to ensure all jars sealed properly, remove screwband rings, wipe jars clean, label, and store in pantry, out of direct sunlight.
Recipe Notes

Cook time indicated is for preparing soup to serve fresh.

If canning this recipe, cook time will also include 1 hour, 15 minutes for pints, OR 1 hour, 30 minutes for quarts.

If your elevation is over 1,000 feet, weighted gauge used should be 15 pounds.
A dial gauge should be at 12 pounds pressure for elevations 2,000-4,000 feet.

Nutrition Facts
Ham and Bean Soup (and how to CAN it!)
Amount Per Serving (1 g)
Calories 187 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 11mg4%
Sodium 837mg36%
Potassium 608mg17%
Carbohydrates 26g9%
Fiber 10g42%
Sugar 2g2%
Protein 12g24%
Vitamin A 2445IU49%
Vitamin C 2.3mg3%
Calcium 76mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for ham and bean soup

 

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May
2015

Blueberry Jam

categories: Canning And Preserving
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Homemade blueberry jam- nothing beats the fresh taste of these delicious preserves! Recipe includes instructions on how to can jars for long term storage!Homemade blueberry jam- nothing beats the fresh taste of these delicious preserves! Recipe includes instructions on how to can jars for long term storage!Have you ever had homemade blueberry jam on a piece of toast, English muffin, or biscuit before? Well, I have… and it tastes exquisite on all of them! I love to make homemade jam! For years now I have been making our own jam. I’ve made strawberry, orange marmalade, boysenberry, blackberry, rhubarb-orange, peach, apple butter, raspberry, bing cherry, and this blueberry jam. Now that I think about it, I don’t think I’ve bought jam at the grocery store for at least 5 years!

I think blueberry jam tastes even better knowing I handpicked the berries right off the bushes! Even though I have three blueberry bushes in our backyard, I still go each summer to a local U-Pick farm and pick as many blueberries (and other berries) as I can carry (for only $1.25 per POUND!).

Blueberries are so easy to preserve. I freeze a lot of them, and use them year-round! It’s much less expensive to pick my own (about 20 pounds in about an hour of my time), than to pay so much at the store (around $4 for a tiny basket of berries)!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Fresh blueberries, ready to pick and use to make blueberry jam!Fresh picked blueberries - some will be used to make blueberry jam!
I’ve been making many varieties of jam for years, but this was my very first year for making BLUEBERRY jam. Boy, is it good! There’s nothing like spreading homemade blueberry jam on a hot, buttered piece of toast in the morning!

How To Make And Can Blueberry Jam

Here’s how to make blueberry jam (after getting the canning jars and lids ready according to canning guidelines):

Crush the blueberries (I used some of my frozen, but thawed berries) and place them in a large saucepan (6-8 quarts), then add lemon juice and water. Add a 1.75 ounce box of powdered fruit Pectin and 1/2 teaspoon butter into the mixture, then bring the mixture to a full, rolling boil.

Cooking blueberries to make jam!

While the berries, etc. are cooking, let jars simmer on a rack in a canner, in hot (but not boiling) water, to keep them hot before filling!

Simmering canning jars before filling them with blueberry jam!

Once the blueberry jam mixture reaches a full rolling boil,  add the sugar all at once, and stir well to combine.

Sugar is added to blueberry jam mixture

Bring the mixture to a full rolling boil again, then boil it for exactly 4 minutes, stirring constantly. Remove the pan from the heat, and skim off any foam that has collected. Carefully ladle the blueberry jam into hot canning jars, using a canning funnel to avoid a mess.

Blueberry jam is cooked until thick - ready to fill jars!

Filling Jars With Blueberry Jam

Fill the jars up to 1/8 inch from top of jar (1/8″ headspace) with the hot blueberry jam, and clean the rims. Place the hot, flat lids and screwbands onto jars, and screw the bands on, to fingertip tightness.

Filled jars of blueberry preserves are placed onto canning rack

Place the filled jars of blueberry jam onto a canning rack and lower them into canner. Make sure jars are covered completely with water (add boiling water, if necessary, to make sure the jars are covered by at least 1-2 inches of water).

Cover the pan, bring the water to a gentle boil, then process the jars of blueberry jam for 10 minutes.

Jars of blueberry jam are processed in water bath canner

When the processing time is done, carefully remove the HOT blueberry jam jars to a dish towel on kitchen counter, to cool completely. It’s fun to watch the hot water on the lids evaporate, and to listen for the jars to “ping” as they seal.

Let the jars sit on the counter (upright and undisturbed) for 24 hours at room temp. After they are done “resting”, check to make sure all jars have sealed, then wipe clean.  Put a label on the blueberry jam jars, and place in pantry to use throughout the year OR give as gifts to friends.

Storing Jars Of Blueberry Jam For Long Term Storage

When I store jars, after making sure they are clean, labeled and sealed correctly, I unscrew the rings for long term storage. I also store the jars in single layers.

TIP: Did you know that stacking jars on top of each other can sometimes lead to breaking the good seal on the jar. You sure don’t want THAT to happen to your beautiful jars of homemade blueberry jam! Stack those gorgeous jars of jam in a single layer!

Jars of blueberry jam are sealed and cooling down on dish towel

That’s it! It really didn’t take very much time at all to make this delicious jam, and I ended up with 7 half-pint jars (8 oz. each) of delicious, homemade blueberry jam!

Homemade blueberry jam on a piece of toast- yum!

Hope you’ll give this blueberry jam recipe a try… it’s delicious! By the way… you can find all of my recipes in the Recipe Index, located at the top of the page. Have a GREAT day! Thanks for stopping by- come back soon for more delicious recipes! 

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Have a great day!

Blueberry Jam / The Grateful Girl Cooks!Recipe Source: MCP Fruit Pectin (instruction page inside box)

5 from 2 votes
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Blueberry Jam
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 
Homemade blueberry jam- nothing beats the fresh taste of these delicious preserves! Recipe includes instructions on how to can jars for long term storage!
Category: Jam / Canning and Preserving
Cuisine: American
Keyword: blueberry jam
Servings: 7 half-pint jars
Calories Per Serving: 56 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 pints of ripe blueberries (will need 3 3/4 cups of crushed berries)
  • 6 cups granulated sugar
  • 1/4 cup fresh lemon juice (approx. 2 lemons)
  • 1 cup water
  • 1.75 ounce powdered fruit pectin (small box)
  • 1/2 teaspoon butter (optional, to help reduce foaming)
  • 7 half-pint canning jars , flat lids, and rings.
US Customary - Metric
Instructions
To prepare jars/lids:
  1. Fill water bath canner (filled half way with water) to a simmer. Prepare jars, flat lids and screw bands according to manufacturer guidelines. (i.e. Wash jars and screw bands with hot, soapy water. Rinse well. Place jars on rack into simmering water to get hot (but do not boil water). Let them stay in hot water until ready to fill. Drain well. Place flat lids in a small bowl. Cover with boiling water and let them sit (off heat) for about 5 minutes (time this so that flat lids are ready when jam is being ladled into jars).
To prepare jam:
  1. Crush berries (1 cup at a time-it's easier that way-I use a potato masher). If you are going to use a food processor, do not puree. just lightly pulse ... you want little pieces of fruit!
  2. Measure the EXACT amount of crushed blueberries into a LARGE saucepan (6-8 quarts). Add the lemon juice and water, and stir well to combine.
  3. In a separate large bowl, measure out the EXACT amount of granulated sugar; set aside. (You want this pre-measured so you don't have to mess with it when you need to add the sugar at just the right moment).

  4. Stir a 1.75 ounce box of pectin into the blueberry mixture in the saucepan. Add 1/2 teaspoon butter (this will help cut down on the foaming).

  5. Bring blueberry mixture to a FULL, ROLLING BOIL on high heat. (A full rolling boil is when the boiling doesn't stop, even when it is being stirred). Stir the blueberry mixture constantly.
  6. Once blueberries reach a full, rolling boil, add the granulated sugar ALL AT ONCE. Stir well to combine; bring the mixture to a FULL ROLLING BOIL once again, and boil for EXACTLY 4 MINUTES, stirring constantly. Remove pan from heat. If any foam formed, just skim it off the top with a spoon and discard.
  7. Quickly ladle hot jam mixture into prepared, hot, drained canning jars. I use a canning funnel to avoid a lot of drippy messes. Fill each jar, leaving 1/8-inch headspace at the top. Wipe the jar rims and the threads carefully to make sure any drips are removed before adding lids. Cover with the hot, flat lids and tighten on the screw bands. Put the jars on an elevated rack (do not let jars rest on bottom of saucepan); lower rack and jars into the simmering water in the canner. Make sure all jars are fully covered by at least 1-2 inches water above top of jar. Add more boiling water, if necessary to fully cover.
  8. Cover pan; bring the water to a "gentle" boil. Process the jars for 10 minutes (after water reaches the boiling point). Once done, carefully remove lid from canner. Lift jars out with canning tongs and place each jar, upright, onto a dish towel. Let them cool completely, undisturbed at room temperature, for 24 hours. You should hear the jars distinct "ping" sound sometime over the next hour, as the jars seal. After 24 hours, check the seal on each jar by pressing on the middle of the lid with one of your fingers. If the lid "springs back", then the jar did not seal, and must be refrigerated. If jars sealed properly, they can be stored in a cool, dry place (pantry) for up to a year (or more).
Nutrition Facts
Blueberry Jam
Amount Per Serving (1 Tablespoon)
Calories 56
% Daily Value*
Potassium 20mg1%
Carbohydrates 14g5%
Sugar 13g14%
Vitamin A 15IU0%
Vitamin C 2.6mg3%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade blueberry jam- nothing beats the fresh taste of these delicious preserves! Recipe includes instructions on how to can jars for long term storage!

 

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May
2015

Stir Fry Asian Glazed Shrimp & Veggies

categories: Asian, Main Dishes, Seafood
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Asian Glazed Shrimp is coated in sauce, and stir-fried with veggies (broccoli/peppers/onion). This flavorful dish is ready to eat in 30 minutes.Asian Glazed Shrimp is coated in sauce, and stir-fried with veggies (broccoli/peppers/onion). This flavorful dish is ready to eat in 30 minutes.
My husband and I just got home after a 5 day trip to Southern CA to attend a music reunion with friends of over 40 years. We had a blast, but came home exhausted, and facing a mountain of work for my husband’s company. So, that being said, today’s recipe for this tasty “Stir Fry Asian Glazed Shrimp & Veggies” will be short and sweet, so I can get to work!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Came Up With This Recipe

Recently I was trying to figure out what to make my husband and I for dinner. I had some frozen large shrimp, some fresh veggies, and a good idea for turning it into a stir fry meal. Small amounts of meat, and LOTS of veggies make for a pretty tasty dinner.

I remembered a sauce I used last year for some Asian Lemon Chicken Strips, and decided to make a shrimp stir fry using the same sauce. Boy, was it good! I will post the recipe as I made it , but remember, with a stir fry, you can add any kind of veggies that you like or have available.

This stir fry is so easy. The sauce takes about 15 minutes to cook. While it is cooking, you can stir fry the veggies and shrimp. Combine it all, heat through, and serve. It’s THAT easy, and it only takes about 30 minutes, from start to finish. And it’s really delicious, too! Sure hope you’ll give this one a try! Here’s how to make Asian Glazed Shrimp and Veggies:

Make The Asian-Inspired Sauce

Here’s what I did:  First I made the sauce. Easy. Combine all ingredients in saucepan and cook for about 15 minutes.

Asian inspired sauce is made to coat shrimp and assorted stir-fried veggies.Prepare The Veggies

Steam the veggies for about 5 minutes. Usually I just stir fry them in a bit of olive oil (5-6 minutes) in a skillet. This time I steamed them a bit just to get them softened up a bit, then stir fried them. Don’t know what came over me.

If you stir fry the veggies, take them out of skillet when done. Add a bit more olive oil and you can stir fry the shrimp in same skillet.

Broccoli, orange and red bell peppers, and red onions are cooked for this dish.
Cook The Shrimp

Stir fry the shrimp in a small amount of olive oil, turning them over to cook both sides. This only takes a 3-4 minutes. The shrimp are done once they turn “pinkish” on all sides.

Shrimp is quickly cooked in olive oil.Finish Cooking The Asian Glazed Shrimp and Veggies

Transfer the cooked veggies back into the skillet to hang out with the shrimp. Now it’s starting to look good!

Steamed veggies are added to the skillet of cooked shrimp.
Pour enough of the sauce into the skillet to coat everything (you may have a bit of the sauce left over). No worries… the sauce freezes well!

Asian glazed shrimp and veggies cooking in sauce.
Give everything a good stir to combine and coat everything with the sauce, then heat through completely.

The Asian glazed shrimp and veggies are heated through in the sauce.Time To EAT!

When ready to serve, spoon out the shrimp, veggies and sauce. We love it served on top of white rice! Spoon some of the extra sauce over the top, serve, and enjoy!

Stir-fried Asian glazed shrimp and veggies, served on a bed of white rice.
Quick and easy… and on your plate in about 30 minutes… just the way I like it!  Hope you have a great day!

Looking For More SHRIMP Recipes?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. I have many shrimp recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Stir Fry Asian Glazed Shrimp and Veggies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Asian Glazed Shrimp is coated in sauce, and stir-fried with veggies (broccoli/peppers/onion). This flavorful dish is ready to eat in 30 minutes.

Category: Entree
Cuisine: Asian
Keyword: Asian glazed shrimp
Servings: 2 servings
Calories Per Serving: 602 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Stir Fry:
  • 1/2 pound medium or large shrimp , peeled, deveined (Approx. 6-7 shrimp per serving)
  • 2 cups Broccoli florets (approx. 2 cups of florets)
  • 2 slices Red onion (as much as you like. I used about 2 round slices, cut in half)
  • 1 cup Red, orange, or yellow bell pepper slices (any combo works- 1 cup slices total)
  • 3 Tablespoons olive oil (divided)
For the Sauce:
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar , packed
  • Juice & zest of 1 lemon
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
US Customary - Metric
Instructions

  1. Prepare sauce: Place all sauce ingredients into a medium sized saucepan. Stir well, to combine. Bring mixture to a rolling boil over medium heat; once at a rolling boil, reduce heat, and simmer for approx. 15-20 minutes. Stir occasionally. Sauce will thicken slightly as it cooks.

  2. While sauce is cooking, heat 1 ½ Tablespoons of olive oil in a skillet. When oil is hot, add broccoli florets, sliced red onion, and sliced red, yellow and orange bell peppers. Stir fry veggies, stirring constantly, for 5 minutes. Remove veggies from pan to a plate. Set aside.

  3. Add remaining 1 ½ Tablespoons olive oil back into the skillet. Heat oil again. When it is good and hot, add shrimp. Cook shrimp on both sides for 3-4 minutes or until shrimp has turned pink on all sides. When done, add veggies back into the skillet.

  4. Add enough sauce to completely coat shrimp and veggies. Stir to combine well. Heat shrimp, veggies and sauce until fully heated through (only takes a minute or two).

  5. Serve, with a side of rice, or on top of a bed of rice. Drizzle extra sauce from the skillet over the shrimp. (You can freeze any leftover sauce; cover it tightly. It freezes well.) Enjoy.

Recipe Notes

This recipe was created for two people, but is ridiculously easy to double, triple, etc. You will have some sauce leftover, as you won't need it all, when cooking for two servings. The calorie count includes all of the sauce ingredients.

Nutrition Facts
Stir Fry Asian Glazed Shrimp and Veggies
Amount Per Serving (1 g)
Calories 602 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 286mg95%
Sodium 1989mg86%
Potassium 710mg20%
Carbohydrates 82g27%
Fiber 5g21%
Sugar 70g78%
Protein 29g58%
Vitamin A 2900IU58%
Vitamin C 185mg224%
Calcium 241mg24%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Glazed Shrimp is coated in sauce, and stir-fried with veggies (broccoli/peppers/onion). This flavorful dish is ready to eat in 30 minutes.

 

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Apr
2015

Pork Chops With Mushroom And Onion Gravy

categories: Main Dishes, Pork
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Pork chops with mushroom and onion gravy is a quick and easy meal for on-the-go families. Recipe makes 4 servings and tastes GREAT! Pork chops with mushroom and onion gravy is a quick and easy meal for on-the-go families. Recipe makes 4 servings and tastes GREAT!

A few weeks ago, I made these delicious Pork Chops With Mushroom And Onion Gravy for our dinner. I had some pork chops thawed out, that I wanted to use for our meal.

After thinking about HOW I wanted to cook them, I decided spontaneously to make a delicious gravy to cook with them for flavor, AND could be served on top of them.

I used a mushroom and onion gravy from a Salisbury Steak recipe I had posted previously, to cook with the pork chops. That was a very good decision!

These pork chops were easy to prepare AND incredibly delicious with the mushroom and onion gravy! We love them, and I’m confident you will too! Here’s how to make them.

Pan-Sear The Pork Chops Then Sauté The Onions

Sear bone-in pork chops in olive oil in a large skillet, over medium/high heat, until lightly browned on both sides. This usually will take about 3-4 minutes per side.

NOTE: You are not going to cook them all the way through at this point, but get them nice and browned on both sides. 

OPTIONAL: If desired, you can lightly season the pork chops (before cooking) with seasoning salt (optional, but good).

Once the pork chops are nicely browned on both sides, transfer them out of the skillet and keep them warm while you make the gravy.

Bone-in pork chops are being pan-seared in a large skillet.After the bottom is browned, the pork chops are turned over to cook the other side.

Drain off remaining grease left in the skillet (but do not wipe the pan clean!). Add thinly sliced onions and sauté them in the same skillet until tender.

Sliced onions are cooked until tender in a large skillet.

Make The Mushroom And Onion Gravy

Now add the rest of the gravy ingredients to the tender onions, and cook, stirring often until the gravy thickens. These gravy ingredients are beef broth, sliced mushrooms, Worcestershire sauce, ketchup and corn starch. Add salt and pepper, to suit your taste.

Place the previously browned pork chops back into the gravy in the skillet, and spoon mushroom and onion gravy over the top. Continue cooking until the pork chops are fully cooked through.

This usually will take about 10-12 minutes to fully cook the pork chops through, but if the chops you are using are quite thick, it may take a couple minutes longer.

Serve The Pork Chops With Mushroom And Onion Gravy

Serve the hot pork chops with the gravy and lots of mushrooms and onions spooned over the top of each one.

Pork chops with mushroom and onion gravy cooking in skillet.That’s it… I told you it was easy! And trust me when I tell you that these pork chops are wonderfully delicious. They are even better when accompanied by a serving of mashed potatoes, topped with a bit of the gravy. Yum, yum, yum.

Sure hope you’ll give this recipe for pork chops with mushroom and onion gravy a try! Thanks for stopping by, and please come back again soon for more family-friendly recipes!

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes using pork chops, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Pork Chops With Mushroom And Onion Gravy / The Grateful Girl Cooks!Original gravy recipe is from:  http://tastykitchen.com/recipes/main-courses/salisbury-steak-4/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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Pork Chops With Mushroom And Onion Gravy
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pork chops with mushroom and onion gravy is a quick and easy meal for on-the-go families. Recipe makes 4 servings and tastes GREAT!

Category: Entree
Cuisine: American
Keyword: pork chops
Servings: 4 servings
Calories Per Serving: 370 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 bone-in pork chops can lightly season w/ seasoning salt (opt.)
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
For gravy:
  • 1 whole brown onion , halved then thinly sliced
  • 2 cups beef broth
  • 1 small can sliced mushrooms
  • 4 dashes Worcestershire sauce
  • 1 Tablespoon ketchup
  • 1 teaspoon corn starch , (mixed with a little bit of the beef broth to blend into a thin paste)
  • Salt and pepper , to taste
US Customary - Metric
Instructions

  1. In large skillet, heat the olive oil and butter on medium high until very hot.

  2. Add pork chops in single layer to skillet. They should sizzle. Cook chops 3-4 minutes, then turn and cook other side for 3-4 minutes. Pork chops should be nicely browned in color. Remove pork chops to wire rack. Drain grease, but do NOT wipe the pan clean.

  3. Prepare gravy: Reduce heat to medium; add sliced onions to the skillet. Cook onions, stirring occasionally, for several minutes until golden brown and tender.

  4. Mix cornstarch with a little bit of beef broth to make a paste. Add this, plus remaining beef stock, mushrooms, Worcestershire sauce, and ketchup to onions in skillet. Stir well, to combine. If desired, season to taste with salt and pepper. Cook on medium heat until sauce comes to a light boil and thickens (1-2 minutes).

  5. Gently add pork chops back into skillet. Spoon gravy, onions and mushrooms over the meat; continue to cook on medium heat for 10-12 minutes, until pork chops are fully cooked/heated through. Continue to spoon gravy, onions, and mushrooms over pork chops while they cook.

  6. When done, transfer pork chops to serving plates. Spoon some mushrooms, onions, and gravy over top of meat. Serve, and enjoy!

Recipe Notes

The bone-in chops I used were about an inch thick. If using thicker pork chops, add more cooking time, to ensure they are fully cooked.

Nutrition Facts
Pork Chops With Mushroom And Onion Gravy
Amount Per Serving (1 g)
Calories 370 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 124mg41%
Sodium 610mg27%
Potassium 698mg20%
Carbohydrates 4g1%
Sugar 2g2%
Protein 36g72%
Vitamin A 105IU2%
Vitamin C 2.1mg3%
Calcium 46mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pork chops with mushroom and onion gravy is a quick and easy meal for on-the-go families. Recipe makes 4 servings and tastes GREAT!

 

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Apr
2015

Crunchy Buttermilk Fried Chicken

categories: Chicken, Main Dishes
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Why pay for a bucket of chicken for dinner when it’s easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?Why pay for a bucket of chicken for dinner when it's easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?Today I want to share with you the way I cook Crunchy Buttermilk Fried Chicken. It’s delicious!  Really crispy/crunchy on the outside, and moist, tender, and flavorful on the inside!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Family Memories With Crunchy Buttermilk Fried Chicken

My Mom and Dad were raised in Texas, and both grew up eating fried chicken. As a result, I also grew up eating my Mom’s fried chicken. In fact, when we drove from Los Angeles to Texas each summer to visit my grandparents, my Mom ALWAYS made fried chicken before we left.

Our family of five didn’t have a lot of money to eat at restaurants back in those days. Mom lovingly packed her crunchy buttermilk fried chicken in an ice chest in the car so we could have it for dinner, along with cheese and crackers.

My husband’s parents were also from Texas, and he loves fried chicken, too. Guess you could say our mutual love of crunchy buttermilk fried chicken part of both of our family heritage!. I guess we both come by our love of Southern style buttermilk fried chicken honestly.  I don’t make it too often, but when I do, it’s a delicious “old-school” treat.

How To Cook Buttermilk Fried Chicken

First,  mix together a variety of spices with some all purpose flour in a bowl.

Flour and spices for chicken in bowl
Pour cold buttermilk into a separate bowl. Now you should have a bowl of the flour/spice mixture, a bowl of buttermilk, and the chicken (skin on), ready to go.

Chicken, flour and buttermilk on counter
Time To Batter the Chicken

Coat each piece of chicken on all sides with the flour mixture. I use my clean hands to do this. It will get a little messy, but I can live with that. You can also use tongs.

Chicken dipped in flour in bowl
Next, completely coat each piece of chicken with buttermilk, letting the excess liquid drip back into the bowl.

Floured chicken dipped in buttermilk
Put each piece of chicken back into the flour and coat it completely, again. That’s right… this buttermilk fried chicken is double coated.

Chicken thigh dredged in flour for 2nd time
After the coating of flour/buttermilk/flour has been applied to each piece, I set the chicken on a platter to rest while I wash my flour-coated fingers, and heat up the pan of oil.

Chicken thighs and legs on platter
Time To Fry The Chicken!

It’s wonderful if you have a large skillet (or large Dutch oven) to cook the chicken in. I put about 3 inches of vegetable oil in the skillet (or pan), and heat it on high until it reaches 370 – 375 degrees. NOTE: It is very important to get the oil this hot to ensure a good crisp coating on the chicken. Be VERY careful… this oil is HOT!

Thermometer for frying chicken in oil
Using tongs, carefully (and GENTLY) place each of the pieces of chicken into the hot oil. It will bubble, etc.  The chicken should begin to brown on the bottom pretty quickly. After 4-5 minutes (once golden brown), turn the chicken carefully to the other side. I usually use a splatter screen on top of the skillet to help keep the “splatter” down to a minimum.

Chicken pieces frying in hot oil
Continue to cook chicken, turning and browning for about 5 minutes. After chicken has cooked for about 10 minutes total (since adding the chicken), reduce the heat from high to medium/low and continue cooking an additional 10 minutes.

If you are using extra large pieces of chicken, adapt cooking time to ensure chicken is fully cooked. Chicken should be a wonderful brown color before removing. Place a wire rack on top of some paper towels. The paper towels will help absorb any oil that might drip off the hot chicken.

Wire rack to drain crunchy buttermilk fried chicken on
Hot And Delicious Crunchy Buttermilk Fried Chicken

When the crunchy  buttermilk fried chicken is done cooking, carefully remove the pieces to wire rack to cool just a bit.

Crunch fried chicken, draining on wire rack
Serve the chicken with some good ol’ mashed potatoes and a veggie on the side, and you will have comfort food at it’s very best! Enjoy the crunch as you bite into this delicious Southern style crunchy buttermilk fried chicken!

Buttermilk fried chicken on plate with vegetablesIt’s really not that hard at all to make good old Southern Style Crunchy Buttermilk Fried Chicken. Why pay someone else (KFC) to make it for you when you can make it yourself for a fraction of the cost?

Sure hope you will give it a try! This buttermilk fried chicken is DELICIOUS! Have a great day, and please come back soon.

Looking for More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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Crunchy Buttermilk Fried Chicken
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Why pay for a bucket of chicken for dinner when it's easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?

Category: Entree
Cuisine: American
Keyword: buttermilk fried chicken
Servings: 5 pieces
Calories Per Serving: 499 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 Chicken thighs and legs total of 5 pieces (see note)
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon seasoning salt
  • 1 1/2 cups buttermilk
  • Vegetable oil (enough for about 3 inches in bottom of pan)
US Customary - Metric
Instructions
  1. In a medium bowl, mix together the flour and spices.
  2. Place the buttermilk in a separate medium bowl.
  3. Dredge chicken pieces in flour to coat all sides.
  4. Dredge chicken pieces in buttermilk to coat all sides.
  5. Re-dredge chicken pieces in flour to coat all sides. Lay chicken pieces on platter to rest while oil is heating.
  6. In a large skillet or large Dutch oven, pour enough vegetable oil to cover bottom with about 3 inches of oil. Turn heat to high, and heat until oil reaches 370 or 375 degrees F.
  7. When oil temperature is at 370 degrees, carefully add chicken pieces to hot oil, using tongs. Let cook for 4-5 minutes (should start to turn golden brown on bottom), then carefully turn each piece of chicken over and cook for an additional 4-5 minutes.
  8. After chicken has cooked for 10 minutes, reduce heat to medium/low and continue cooking (and turning) chicken for an additional 10 minutes. Chicken should be medium brown and cooked through when time is up. Remove chicken with tongs to a wire rack (which is on top of paper towels), to drain and cool down just a bit.
  9. Serve chicken with side dishes of your choice, and enjoy the crunch!
Recipe Notes

If you are going to be cooking a large quantity of chicken, you will need to increase the amount of flour/spice mixture, and buttermilk slightly to adequately cover all the chicken.

Nutrition calculation is based on 5 chicken thighs (bone-in). Caloric count will be lower if using chicken legs and/or breasts. Oil that chicken is cooked in was not factored into caloric calculation (as almost all of oil is for cooking, and is not eaten)

Nutrition Facts
Crunchy Buttermilk Fried Chicken
Amount Per Serving (1 piece)
Calories 499 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Cholesterol 149mg50%
Sodium 652mg28%
Potassium 433mg12%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 3g3%
Protein 29g58%
Vitamin A 230IU5%
Calcium 100mg10%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Why pay for a bucket of chicken for dinner when it's easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?

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Apr
2015

Cranberry-Orange Scones

categories: Breads, Breakfast, Scones
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Cranberry Orange Scones, with a sweet citrus glaze, are a perfect breakfast treat or snack! They’re delicious, and the easy recipe makes 8 scones!Cranberry Orange Scones, with a sweet citrus glaze, are a perfect breakfast treat or snack! They're delicious, and the easy recipe makes 8 scones!
One of my flavor combinations is that of oranges and cranberries. That flavor combo has been a favorite of mine for years, which is why I LOVE these cranberry orange scones!

That same flavor combo enhances these amazing, absolutely yummy Cranberry-Orange Scones! I’ve been making these for years and years, and absolutely LOVE them!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Scones From Scratch Will Save You Money

I love making scones, because they are a wonderful breakfast treat or afternoon snack, especially with a good cup of coffee or tea. Scones are made often in our home, because they are so delicious, quick, and easy to prepare. By making cranberry orange scones at home, I can save lots of money by NOT buying them at a coffee house. Have you seen how much ONE scone costs nowadays?

This recipe makes 8 scones, and is budget friendly. The cranberry orange scones freeze well, so you can have one any time you want, for a fraction of the cost of BUYING 8 scones! By making them at home from scratch, I also can know exactly what is in them! THAT is another winning combination, in my humble opinion!

Other Scone Recipes On This Blog

If you enjoy a good scone, you might be interested in some of my other scone recipes. These scone recipes include:

Apple Cinnamon, Cinnamon Chip, White Chocolate Raspberry, Blackberry, Banana Nut, Chocolate Chip Orange, Lemon Cream, and Gingerbread.

These, and additional scone recipes can be found in the Recipe Index at the top of the page.

Collage of scones on this blog, including this one for cranberry orange scones.

Process For Making Scones

If you would like to see pictures of the “process” of how to make scones, I would invite you to view my post for Chocolate Chip Orange Scones, which I posted last year, for pictures of the “how-to’s”.

It is very detailed and will show you how simple it is to make scones, step by step! Follow the pictures for the process, and you’ll be a master scone baker, making these delicious cranberry orange scones in NO time! This recipe for Cranberry-Orange Scones is very similar, and follows the same process. I simply didn’t take any pictures (except the finished product) while making this particular scone.

The finished cranberry orange scones, with a mint leaf garnish, ready to eat!

All that said, these Cranberry-Orange Scones are DELICIOUS, and I sure hope you will give them a try! You’re gonna LOVE them!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureOriginal Recipe Source: unknown

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Cranberry-Orange Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
These delicious Cranberry-Orange Scones are perfect for a breakfast treat, or an afternoon snack! Yum!
Category: Breakfast, Snack
Cuisine: American
Keyword: cranberry orange scones
Servings: 8 scones
Calories Per Serving: 395 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 cube) unsalted butter, very cold
  • 2 large eggs
  • 1/4 cup orange juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated orange peel (finely grated; I use a micro-plane zester)
  • 3/4 cup dried cranberries
  • 1 egg white + 1/2 tsp. water
For Glaze:
  • 1 1/2 cups powdered sugar (can always add more if you need extra)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon orange extract (I use it for enhanced flavor, but optional)
  • 1 teaspoon finely grated orange zest
  • 3-4 teaspoons orange juice (to make glaze painting consistency)
US Customary - Metric
Instructions

  1. Preheat oven to 425 degrees.  In a food processor (or cut in by hand with a pastry blender in a large bowl), mix flour, sugar, baking powder, salt and chilled butter together until well combined.

  2. In a separate bowl, mix together the eggs, orange juice, vanilla, and grated orange peel. Add egg mixture to the flour mixture; combine till fully blended. Stir in dried cranberries until fully incorporated into dough.

  3. Pour the dough out onto a lightly floured work surface. Knead the dough with floured hands until the dough comes together...(continue to sprinkle the dough and surface with additional flour as needed, as dough is usually fairly "sticky"-I usually do this 3-4 times).

  4. Shape dough into an 8" circle with your hands. Using a pizza cutter or very sharp knife, cut the scones into 8 equal-sized wedges.  Mix the egg white and water together in small bowl. Using a pastry brush, brush the tops of the scones with this mixture.

  5. Spray a baking sheet with cooking spray. Place wedges on baking sheet and bake at 425 degrees for 20-25 minutes (mine are usually ready at the 20 minute mark), or until golden brown on top. When done, remove scones from oven to a wire rack, with foil or parchment paper underneath.

  6. When scones have cooled, "paint" the glaze on with a pastry brush (glaze is made by mixing up the ingredients listed, in a small bowl). Completely cover the tops of the scones with the glaze. Let scones cool until glaze has hardened. ENJOY!

Nutrition Facts
Cranberry-Orange Scones
Amount Per Serving (1 scone)
Calories 395 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 71mg24%
Sodium 171mg7%
Potassium 181mg5%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 38g42%
Protein 5g10%
Vitamin A 430IU9%
Vitamin C 5.7mg7%
Calcium 58mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cranberry Orange Scones, with a sweet citrus glaze, are a perfect breakfast treat or snack! They're delicious, and the easy recipe makes 8 scones!

 

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Apr
2015

Homemade Bleu Cheese Dressing

categories: Copycat Recipes, Sauces and Dressings
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Make delicious, creamy homemade bleu cheese dressing from scratch, with only a few ingredients (a Morton’s Steakhouse copycat recipe).
Make delicious, creamy homemade bleu cheese dressing from scratch, with only a few ingredients (a Morton's Steakhouse copycat recipe).

Do you like Bleu Cheese Dressing? We sure do. A couple of months ago I made this recipe for the very first time. It was so simple to make and tasted terrific, so I thought I would share the “how to’s” with you today!

Not sure about you, but I’m always glad to be able to make something delicious from scratch, and not be dependent on “having” to go to the store to buy a pre-processed item. I really do like knowing what is in my salad dressing, for example.

Recently I made homemade bleu cheese dressing from scratch, and used it to top a BLT Wedge Salad that I made for my husband and myself. It was FANTASTIC, and I mean the dressing AND the salad!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Salad Dressing Ahead Of Time!

You will need to make up this salad dressing a few hours before you want to serve it, so the flavors have time to fully develop in the refrigerator. The BLT Wedge Salad was so good (and so was this dressing), we actually had it a couple nights in a row.

I then used the dressing for several other mixed green salads in the coming week, so this one batch totally “went the distance” for us! If you like bleu cheese dressing like we do (I think LOVE is a better word here), then you’ll enjoy this simple recipe.

How To Make Bleu Cheese Dressing

In a medium sized-bowl, whisk together mayonnaise, sour cream, buttermilk, Worcestershire sauce, minced garlic, and seasoning salt. Season this mixture with salt and pepper.

Ingredients for homemade bleu cheese dressing in a medium blue bowl.
After you whisk the ingredients for bleu cheese dressing together, it will look like this. See how easy it is so far to make homemade salad dressing?

A whisk is used to combine the ingredients for bleu cheese dressing.
Now it is time to add in the GOOD stuff! Gently fold in the bleu cheese crumbles, and stir until they have been combined.

You are going to want nice little pieces of bleu cheese to stay intact in the bleu cheese dressing, so don’t completely obliterate them. Be gentle. Thank You.

Bleu cheese crumbles are added to the homemade salad dressing in bowl.
Cover the bleu cheese dressing with plastic wrap, and refrigerate for a few hours, so the flavors can have time to mingle, and fully develop. BOOM! You just made this salad dressing!

Serve Homemade Bleu Cheese Dressing Once Chilled

Once the bleu cheese salad dressing is very cold, transfer it to an empty bottle (for easy pouring). When you’re ready to serve, pour over the green salad of your choice, and enjoy!

We really enjoyed this bleu cheese dressing on my homemade wedge salad! Boy, oh boy… was it GOOD! This salad dressing will taste wonderful on any type of mixed green salad!

Homemade bleu cheese dressing is drizzled on on a BLT Wedge Salad.

I really hope you will consider trying this EASY recipe for homemade bleu cheese salad dressing! You may never want to purchase store-bought again!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More SALAD DRESSING Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. I have a nice variety of homemade salad dressings to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://pattycakescooking.blogspot.com.au/2012/01/mortons-steak-house-iceberg-blue-cheese.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Homemade Bleu Cheese Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Make delicious, creamy homemade bleu cheese dressing from scratch, with only a few ingredients (a Morton's Steakhouse copycat recipe).

Category: Salad Dressing
Cuisine: American
Keyword: bleu cheese dressing
Servings: 24 servings (1.5 cups-approx. 1 Tablespoon each)
Calories Per Serving: 74 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup real mayonnaise
  • ½ cup sour cream + 1 Tablespoon
  • 2 Tablespoons buttermilk (more if needed, for desired consistency)
  • ¼ teaspoon Worcestershire sauce
  • ¾ teaspoon minced garlic
  • ¼ teaspoon seasoning salt
  • Salt and pepper (to taste)
  • ½ cup crumbled bleu cheese
US Customary - Metric
Instructions
  1. In a medium sized bowl, whisk together the mayonnaise, sour cream, buttermilk, Worcestershire sauce, minced garlic, and seasoning salt.
  2. Season the dressing with salt and pepper, to taste.
  3. Gently fold in the bleu cheese crumbles; stir to combine (leaving the crumbles intact).
  4. If you prefer a thinner dressing, add a bit more buttermilk, then stir to combine.
  5. Cover bowl with plastic wrap. Refrigerate dressing for several hours before serving, to allow the flavors to fully develop.
  6. Serve over your favorite green salad... and enjoy!
Nutrition Facts
Homemade Bleu Cheese Dressing
Amount Per Serving (1 Tablespoon)
Calories 74 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 124mg5%
Potassium 10mg0%
Vitamin A 30IU1%
Calcium 17mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make delicious, creamy homemade bleu cheese dressing from scratch, with only a few ingredients (a Morton's Steakhouse copycat recipe).

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Apr
2015

Maple Twists

categories: Breads, Breakfast, Doughnuts/Pastries
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Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there’s plenty for everyone to enjoy!
Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!
I recently stumbled upon a recipe on the internet for Maple Twists that really intrigued me. I love the flavor of maple, so how could I go wrong with a maple glazed pull-apart breakfast pastry ring, especially one as cute as this?

As an added bonus, this recipe makes 3 pastry rings! (I froze two of them for another time, and one was eaten… quite quickly, I might add). Because the recipe makes 3, it is a perfect item to make for a large family, a brunch or to take to a potluck!).

This is a great “pull-apart” pastry ring, so you can grab one or two twists and enjoy them with a cup of good coffee or tea! Seriously good, AND they were actually kind of FUN to make.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Maple Twists

First, I made the streusel (easy!) and set it aside while I made the dough.

Streusel topping is made for maple twists.
Next I made the dough, and let it rise for 45 minutes. Here it is before rising.

Dough for maple twists sits to let it rise before making pastries.
After dough had risen, I divided it into 3 equal pieces, and formed each piece into a ball. Then I rolled each dough ball out into a 12 inch circle. The dough was then placed it on a sprayed baking sheet (or on lightly sprayed parchment paper on a baking sheet).

Dough for maple twists is divided into 3 pieces, and rolled into circle.
Add The Filling To the Dough

When I took these next couple of pictures, I took them while dough was still on my cutting board… oops! PLEASE put the dough circles on baking sheet BEFORE doing the next steps (trust me-much easier!) Spread each of the dough circles with the streusel mixture. Spread it out as thinly as you can.

Streusel mixture is spread onto each of the maple twist dough circles.
Take something that is 2 inches across (I cut off the bottom of a small dixie cup), center it on top of the dough circle and press down slightly. Leave an indentation in the dough (without going all the way through).

Paper cup is used to make a two inch circle indentation in center of maple twists.
Using scissors or a pizza cutter, cut the dough circles into 16 equal sized wedges. Cut from the outside edge of the circle in. Stop at the indentation you made in the dough previously.

Each pastry is cut into 16 pieces.
If you look closely you can see where the slices stopped at the middle circle indentation.

Maple Twists are sliced into 16 wedges, but center of dough is not cut.
Twist And Turn The Maple Twists!

Now comes the FUN part! Carefully lift up each wedge, and twirl it 5 TIMES and then flatten the end down a bit so each wedge stays twisted. I literally counted every single twist. 1..2..3..4..5! It’s a tiny bit messy, but kinda fun!

Do this for each of the pastry rings! I used both hands, but for this picture, I had to snap the pic, so you get one freakishly pink set of fingers only!

Each wedge of maple twist dough is twisted several times.Time To Bake!

Once all are twisted, cover rings with plastic wrap and let them rise again for about an hour, then bake in a 375 degree oven for 18-22 minutes (mine took about 20). This is what the maple twists look like prior to baking.

Maple twists are ready to go into oven.Make The Maple Glaze

While they are baking, mix up the maple glaze (Easy!) The ingredients are simply mixed together to form a nice topping!

Maple glaze is mixed to brush onto the baked maple twists once done.
This is what the maple twists will look like once removed from oven. Let them cool down for about 5 minutes BEFORE you put the glaze on them.

Maple twists, fresh from the oven, before glazing.Glaze The Baked Maple Twists

Put aluminum foil UNDER the baking rack (to catch drips. After they have cooled for 5 minutes, drizzle the maple glaze over the top of each of the twists.

Use a pastry brush to help spread the glaze out, on each of the warm maple twists. Re-use any glaze that has dripped onto the foil. You want to get it all on top of these pastries.  Don’t they look good enough to eat? YUM.

Maple glaze has been brushed onto the pastry twists.
That’s it. Delicious, and full of maple flavor! Remember to wrap the maple twists really good after they have cooled completely, if you wish to freeze them. It was fun for me learning how to make these wonderful Maple Twists. Sure hope you will give them a try!

Looking For More PASTRY Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of pastry recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://fakeginger.com/2009/10/05/maple-twists/

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Maple Twists
Prep Time
2 hrs 30 mins
Cook Time
18 mins
Total Time
2 hrs 48 mins
 
Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!
Category: Breakfast
Cuisine: American
Keyword: maple twists
Servings: 24 (total of 3 pastry rings)
Calories Per Serving: 155 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Dough:
  • 2 .75 cups all purpose flour
  • 3/4 cup milk
  • 1/4 cup butter
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon active dry yeast
  • 1 teaspoon Maple extract (or Mapleine imitation extract)
  • 1 egg
For Streusel:
  • 1/4 cup melted butter
  • 1/2 cup granulated sugar
  • 1/3 cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon Maple extract (or Mapleine imitation extract)
For Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons melted butter
  • 1-2 Tablespoons milk (I used 2)
  • 1/2 teaspoon Maple extract (or Mapleine imitation extract)
  • 1/2 teaspoon vanilla extract
US Customary - Metric
Instructions
  1. Make the streusel: Combine streusel ingredients in small bowl; set aside.
  2. Make the dough: In a small saucepan, heat the milk and butter on low until very warm (but not too hot or boiling!).
  3. In the bowl of a stand mixer using a dough hook, place the warm milk/butter mixture. Add 1 cup of flour, granulated sugar, salt, yeast, egg, and the maple extract. Beat on low for a couple of minutes, then add the rest of the flour, in 1/2 cup increments, until dough is completely mixed together. Knead this in mixer for 5 minutes. Remove mixer bowl; cover with plastic wrap, and let dough rise in a warm place for 45 minutes (until it doubles in size).
  4. Once dough rises, remove it to a lightly floured surface. Divide dough into 3 equal-sized pieces. Roll into a ball. Roll each dough ball into a 12 inch wide circle. Put each dough circle onto prepared baking pan (sprayed with non-stick spray or covered with parchment paper that has been lightly sprayed). Evenly distribute streusel topping over each circle, spreading it as thin as you can to the edges.
  5. Use a 2" sized cup (or other instrument); press gently down; make a circle indentation in center of each circle. Do not cut all the way through.
  6. Use a pizza cutter or sharp knife; cut each circle into 16 equal sized wedges. Cut from outside of circle to the indentation mark.
  7. Carefully lift each "wedge" or section. Twist it 5 times, then press end down, so dough stays twisted. Twirl each section the same direction, using same process. Once done, cover each pastry circle with plastic wrap; let dough rise again for an hour.
  8. Preheat oven to 375 degrees. Uncover pastry rings, and bake in a 375 degree oven for 18-22 minutes. (oven times vary, so check it at 18 minutes. Mine took 20 minutes). The pastry should be golden brown. Remove to wire racks. Let cool for 5 minutes before glazing.
  9. While pastry is cooling down, whisk together glaze ingredients. Place aluminum foil under wire rack (to catch drips); after twists have cooled for 5 minutes, drizzle the glaze over the top of each pastry. I also used a pastry brush to brush the glaze across the top. Serve, and enjoy!
Recipe Notes

Most of the prep time is "inactive" time, waiting for dough to rise.

Nutrition Facts
Maple Twists
Amount Per Serving (2 strips)
Calories 155 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 20mg7%
Sodium 97mg4%
Potassium 37mg1%
Carbohydrates 22g7%
Sugar 11g12%
Protein 2g4%
Vitamin A 170IU3%
Calcium 16mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!

 

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