Saturday, October 3, 2015

Bottling Pears

We kept the traditions going today for our Super Saturday... Watching General Conference, bottling pears, talking Genealogy and playing with Grandma! Only this year... I am the GRANDMA, my how time flies. 



  1. PREPARE pears by peeling, coring and halving them. To prevent browning, use Ball® Fruit-Fresh® or submerge pears in a mixture of 1/4 cup lemon juice and 4 cups water and drain. To prepare syrup, combine 2-1/4 cups granulated sugar and 5-1/4 cups water for light and 3-1/4 cups granulated sugar and 5 cups water for medium in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down.
  2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  3. WARM pears, one layer at a time, in a large stainless steel saucepan, over medium-low heat, in syrup until heated through, about 5 minutes.
  4. PACK hot pears , using a slotted spoon, cavity side down and overlapping layers, into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into hot jar to cover pears, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. PROCESS pint jars in a boiling water canner for 20 minutes and quarts for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Friday, October 2, 2015

Steamed Persimmion Pudding

Persimmions... Who has tried them?

Our "Beekman's 1802 Heirloom Dessert" challenge was to make Steamed Persimmon Pudding. Where we live they look at you like you are crazy when you ask for Persimmions. I have eaten them before while I lived in South Carolina. They are okay... not my favorite fruit.

Anyway, since we couldn't get any Persimmions here, we decided to use the little Asian Apple pears in the recipe instead. They were very tasty, We really enjoyed them. I would love to try the recipe again with Persimmions.

Tuesday, September 29, 2015

Checkerboard Tangzhong Rolls

Artisan "Bread of the Month" challenge...

This was an interesting recipe for us here at the Pantry, because in our chef world the beginning is known as a "RUE", a base for gravies and cream sauces. I was very intrigued and very surprised... We loved them! Best Rolls in a long time. We were out of all black style seeds so we chose to use a roasted garlic and parsley dry herb mix on top of ours along with the sesame seeds. We are adding this recipe to our stack for sure... ��

90 grams (6 T) water
18 grams (2 T) bread flour

Final Dough
345 grams bread flour
30 grams sugar
7 grams instant yeast
15 grams milk powder (optional, I used King Arthur Flour's Special Dry Milk)
All of the tangzhong
75 to 90 grams whole milk
30 grams heavy whipping cream
one egg
30 grams unsalted butter at room temperature
5 grams salt

Poppy seeds, sesame seeds, bran, or other seed or topping of your choice

To make the tangzhong:
Whisk the water and flour together in a small saucepan until blended.
Cook the mixture over low heat, stirring constantly, until the mixture thickens reaches 149 degrees F, or if you don't have a thermometer, until your spoon forms lines in the mixture. Do not walk away as this happens really fast.
Immediately scrape the mixture into a bowl and cover with plastic wrap, pressing the wrap onto the mixture and let it cool to room temperature.
To make the final dough:
Add the dry ingredients except the salt to the bowl of a stand mixer.
In a medium bowl, whisk the tangzhong with the the milk and cream..
Add the mixture to the dry ingredients and mix on low with the dough hook. Add the salt.
Add the butter, a little bit at a time, continuing to mix on low. If the dough gets too slippery, switch to the paddle for a minute or two to incorporate the ingredients.
Once the butter is incorporated, knead with the dough hook for about 10 minutes, until smooth and elastic.
Transfer the dough to an oiled boil, cover, and let rise for one to two hours, until doubled. You can also let it rise in the refrigerator overnight, up to 24 hours.
Line a 9 inch by 9 inch cake pan with parchment and spray with spray oil.
Divide the dough into 12 equal pieces and shape the pieces into rolls.
Dip each roll into milk and then into the seeds of your choice. Or, for better seed placement than I got, sprinkle the seeds over the top of the milk dipped roll. Arrange the rolls in the pan in a pattern of your choice.
Cover and let rise 1 to 2 hours, until doubled.
Preheat the oven to 355 degrees F.
Bake the rolls for about 20 minutes, until golden. Lift the parchment out of the pan and place the rolls on a wire rack. Remove the parchment and let cool a bit before serving.
Store extras in a plastic bag.
Adapted from a recipe contributed by Dave W, a member of the Facebook group, Artisan Bread Bakers.

Here's a link to my version.

Thursday, September 24, 2015

Award Winning Chili....

The Tradition Continues....

Our oldest son / chef Brady's chili took 1st place in the Grand Canyon "Annual Chili Cook Off". Cash and prizes were duly awarded. It was really good, but if we shared the secret recipe, then would be winners.

He even made the papers... 

Friday, September 11, 2015

"TBHD" - Oatmeal Cream Pies with Ginger Cream

      As we come to the close of a very heartfelt somber day, filled with moments of silent prayers and reflections of who and where we were 14 years ago today, I can't help but get a small chuckle out of the recipe pairing of the day.

       Oatmeal Cream Pies have got to be one of our family's all time favorite. If we don't have time to make them from scratch then you can always find a box of Little Dibbie's in someone's stash and if you are a fan of Little Debbie's Oatmeal Creme Pies then you will love these.

         The cookie part of the recipe is a very simple and tradional style recipe, but the ginger cream brings about a whole new flavor. Some of us liked it and some of us didn't... You will just have to make them to decide for your self. Please post a comment and let us know.

Tuesday, September 8, 2015

TWD: "Baking Chez Moi" - Jam Filled Sandwich Cookies

These little gems are not new to the pantry and I love them with just about anything you want to fill them with. My favorite is sour cream raisin filled, but my family like boysenberry jam from Knott's Berry Farm.

There is an art to getting them sealed so that all the jam doesn't leak out while baking. My grandmother use to dip her finger in a little bit of cream and rub it around the edge of the bottom cookie before placing the other one on top.

If you would like to bake a long with our group.... Check us out at Tuesday's At Dorie.

Friday, September 4, 2015

"TBHD" - Pancake Cake with Maple Cream Frosting

Fall is in the air here in the Canyon and after dealing with some technical issues with our Friday Dessert Challenges from our current cookbook "The Beekman's 1802 Heirloom Dessert Cookbook" I am pleased and excited to announce we are back on track and would like to kick off the fall festivities with "Pancake Cake with Maple Cream Frosting", page 186.
This dessert was surprisingly rich and very tasty. It is a great, quick, yummy treat that you can make using leftover pancakes. Several of the kids suggested making the traditional buttermilk pancakes and then adding fresh strawberries and cream in the layers. For others they thought bananas and Nutella would be yummy, as for me I think warms apples and caramel sauce would be good. 

We added...
1/2 teaspoon of dried ginger to the pancake mix and grated some milk chocolate over the top for decorative garnish.