Virginia Wright's Blog, page 19
December 16, 2013
Cooking Tip | Preserving Jam
Sue Curry and granddaughter Rosalind, Maine USA
This article “Preserving Jam Cooking Tip” came about because of a photo post I saw on my friend’s Facebook page.
A lot of people use different methods with canning and freezing, but it is important to follow food safety suggestions e.g., using sterilized jars, inspecting canning jars mouth for chips before canning, and to adhere to the cooking times recommended by the experts. As these precautions will help us from getting botulism too.
Years ago, my mother canned. But she didn’t have all the information on canning safety like we have at our fingertips these days with the internet. My grandmother, and great grandmother preserved food too, without any known major issues that I’m aware of. But to ere on the side of caution, it is always good to make sure you follow the canning and freezing safety tips by the experts.
National Center for Home Food Preservation http://nchfp.uga.edu/index.html This is a great website with all sorts of cooking tips.
Disclaimer noted, now back to my story…
…On facebook I saw a precious photo of my friend, Sue Curry, with her granddaughter, Rosalind, making jam and putting it up in canning jars. Sue and I go way back, as we were school friends in Belfast, Maine―where I was born and grew up.
This past week I put up Strawberry Jam, I didn’t use paraffin wax over the top of it, but I remember my mom using it as a kid. Which prompted my question to Sue, “Do you use paraffin wax?
Sue said,”Cook your jam according to the Certo instructions. Then you ladle the jam in the jars; turn them upside down for five minutes, then right side up.” Voila! Jam processed. Now that is what I call a time-saving cooking tip! No Paraffin Wax used.
If you try this time-saving method, do a small batch in case your lids don’t seal then you don’t ruin lots and lots of ingredients. I say it is worth trying– I give this tip–a thumbs up.
Thanks Sue and Rosalind…
-Virginia WrightAuthor, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
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© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
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Nutrition Articles | Cooking With Maltitol Sweetener | What is Maltitol?
Pure Honey as Sweetener
When The Recipe Weekly first came live on the net in 2012, I received a message from someone asking for recipes using “Maltitol sweetener” It took me several months while getting situated on the WWW, but I gathered links from various writers, bloggers, recipe sites and forums on the Internet so that folks can read about Maltitol and make their own choices on to use or not to use, and recipes to try or not. I do not endorse the sweetener, a particular brand, or any of the websites or blogs I am including. However, I do feel that an ‘informed consumer is the best consumer.’
Browse the links I’ve included below:
1.) Information on Maltitol Sweetener:
http://www.ehow.com/facts_7208518_maltitol-sweetener_.html
2.) Baking with Maltitol:
http://www.cheftalk.com/t/9436/baking-with-maltitol
3.) Maltitol: Just Say No
Why Maltitol is Often More Trouble Than It’s Worth http://lowcarbdiets.about.com/od/nutrition/a/maltitol.htm
4.) What is Maltitol? http://www.wisegeek.com/what-is-maltitol.htm
5.) Maltitol Recipes
Food.com | Sugar-Free Chocolate Cake With Chocolate Buttercream Icing
http://www.food.com/recipe/sugar-free-chocolate-cake-with-chocolate-buttercream-icing-195758
Food.com | Sugar Free Easy Chocolate Peanut Butter Fudge
http://www.food.com/recipe/sugar-free-easy-chocolate-peanut-butter-fudge-442831
Food.com | Low Sug Italian Almond Cookies
http://www.food.com/recipe/low-sug-italian-almond-cookies-400506
Recipe Source: http://www.food.com
6.) Where to buy
Amazon.com: Joseph’s Maltitol Sweetener Syrup 12.oz
What is Maltitol and Cooking With Maltitol Sweetener
Maltitol is a sugar substitute – used by diabetics and for those people who want less sugar. Maltitol is often touted as a low-calorie sugar substitute; and considered a “sugar” by low-carbers.
Cooking with Maltitol is not an easy task from all the blogs and forums I have been reading. The syrup can be used to sweeten coffee, tea, and other drinks you would normally sweeten with sugar. You can also supposedly use the syrup in place of corn syrup in recipes, baking with the crystals.
I personally have not used the maltitol syrup, crystals or powder in cooking or baking. I use Organic cane sugar, pure honey, and maple syrup in sweetening any recipes I make.However, I am not a diabetic…just the same, wherever I can, I lighten up on the sugar amount in recipes that I make for a lower-carb recipe.
Enjoy! Now go cook!
-Virginia Wright
If you have a “Maltitol” Tried and True Recipe that you have made with great success…and would like to share–send a copy of your recipe by eMail to: recipesubmission [at] therecipeweekly.com. Give us permission to use your recipe on The Recipe Weekly, and include your first name and city and state you are from, along with a photo of the recipe. If we publish it on The Recipe Weekly.com, it enters you into The Recipe Weekly yearly giveaway!
(C) Virginia Wright The Recipe Weekly All Worldwide Rights Reserved.
Recipe | Wild Flowers – Dandelions |Batter-Fried Dandelion Blossoms
Originally Posted on May 8, 2012
By Virginia Wright
Ingredients
2 c dandelion blossoms
1 egg, slightly beaten
1 c milk
1 c self-rise flour
1/4 tsp pepper
1 tbsp onion powder
¼ tsp cumin
1 tbsp basil
Light olive oil for sautéing
1/2 tsp garlic salt
Instructions
When you go out hunting for your dandelion blossoms, you will need certain tools, scissors and a 2-cup measuring cup to collect blossoms in.
Pick blossoms just before using, as the blossoms will close up quickly after cutting.
Cutting Dandelion Greens | Blossoms
Cut dandelion blossoms right under the base of the head, avoiding bitter stems. Fill a bowl with water, put blossoms in and rinse well; place on paper towels and gently pat dry.
Beat the egg, and milk in medium size bowl; add flour, pepper, onion powder, garlic salt, 
and savory herbs– cumin and basil. Mix well. Dip each flower head into the batter, one at a time.
Sauté flower blossom in olive oil, until golden brown. Drain on paper towels, or a clean brown paper bag. Serve hot.
Recipe | Christmas Cookies | Pecan Puffs
Pecan Puffs
Christmas Cookie | Pecan Puffs
Summary: This is a great cookie to make for the holidays. Quick, simple, and delightful! Goes great with coffee or hot cocoa. You can freeze cookies after they have cooked and rolled with powdered sugar. Take out several hours before guests arrive. Yields 40
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Ingredients
2 cups butter
4 cups all purpose unbleached white flour
4 tsp. pure vanilla
8 tbsp. powdered sugar
3 1/2 cups ground pecans or walnuts
powdered sugar for rolling cookie in
Instructions
Cream butter, and other ingredients together. Roll dough into small balls. Place on ungreased cookie sheet lined with parchment paper. Bake approximately 20 minutes at 350 degrees. Take out of oven and roll cookie in powdered sugar. Let cool. Roll a second time. Excellent Christmas cookie.
Notes
These cookies puff up when baking, allow a little extra room on the baking sheet between cookies.
Recipe Contributor: Virginia Wright
Recipe Submission
Submit Your Tried and True Recipe
If you have a “Tried and True” recipe you would like to submit to The Recipe Weekly, send in the recipe to [recipesubmission] [at] virginiawright [dot] com. In the subject area type: Recipe Submission. Please include your full name, and the state you are from, along with your recipe. All recipes are reviewed for publishing, if your recipe is chosen, you will be notified when it is in the queue for publication. Please read Submission Guidelines below prior to submitting recipe.
S ubmission Guidelines
You will not receive any payment if we publish your recipe on The Recipe Weekly. Furthermore, you understand that your recipe submission grants us permission to publish your recipe royalty-free on The Recipe Weekly, or in our newsletter, books, or any other publication we choose to publish, compensation-free. When your recipe is chosen for publication on The Recipe Weekly, we will publish your recipe, name as recipe contributor, and photo of you or your recipe…and your recipe contribution enters you in the yearly giveaway. Each recipe contribution enters you or a chance to win, in the yearly giveaway!
What are you waiting for? Now go cook!
Submit your recipe today!
Deadline for giveaway is November 30th each year–Giveaway winner chosen from all recipe submissions throughout the year the first week in December.
Need Help! With Adapting a Recipe to a Healthier Version?
Send in your recipe and make sure you tell us what you want to accomplish with recipe adaptation, i.e., lower fat, lower carb, etc., and let the Queen of Recipe Adaptation see what she can do! This is a free service, and there are no guarantees; but there are many things that can be tried to achieve healthier versions of recipes.
http://www.therecipeweekly.com – The Recipe Weekly recipesubmission [at] virginiawright [dot] com
December 15, 2013
Seafood | Recipes| Baked Stuffed Lobster
Originally Posted on September 15, 2012
Photo © Virginia Wright | Baked Stuffed Lobster
Summary: This is an easy and delicious lobster recipe that will “Wow” your guests!
Ingredients
6 live Maine lobsters, boil 2, leave 4 alive.
Unseasoned breadcrumbs (enough to fill the cavities of 4 lobster)
1 stick of butter, melted
1 cup crab meat, cooked
Instructions
Pick the 2 cooked lobster and put the meat in a bowl, add crab, unseasoned breadcrumbs, and a stick of melted butter, mix thoroughly.
Slice the live lobsters from head to tail fins and clean out the internal guts, leaving the inside meat intact. ( I always rinse the inside of the lobsters to make sure all is removed.)
Stuff the lobsters with the stuffing and drizzle with butter.
Bake for twenty minutes loosely covered with aluminum foil in a preheated 350 degree oven.
Melt extra butter for dipping. Serve with fresh corn on the cob.
Photo © Virginia Wright | Checking doneness
Cooks note: Lobster can be stuffed with “lobster only” if preferred. Also for an extra treat for seafood lovers…scallops sautéed in butter can be added to crab and lobster when making stuffing.
Preparation time: 30 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
My rating 5 stars: ★★★★★ 1review(s)
Recipe Contributor: Author, Launa McNeilly
You can read more about Launa on her Amazon.com Author Page.
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-Virginia WrightAuthor, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: http://www.twitter.com/therecipeweekly
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* Submit a recipe for possible publication on my blog.
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© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
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Desserts | Recipe| Cream Cheese Frosting Light
Originally Posted on August 4, 2013
Recipe: Cream Cheese Frosting Light
Cream Cheese Frosting Light
Summary: If you want to make your favorite Carrot Cake and frost it with Cream Cheese Frosting, here is an alternative “light” recipe using Neufchatel cheese in place of cream cheese. The basic recipe calls for confectioners’ sugar, regular butter, whole milk, vanilla and regular cream cheese:
Ingredients
1 box confectioners’ sugar
8 oz neufchatel cheese
4 tbsp light margarine or Vegetable oil spread, room temperature
2 tsp pure vanilla extract
4 tbsp fat-free milk, more or less
Instructions
Cream non-hydrogenated margarine or vegetable oil spread in large mixer bowl with neufchatel cheese.
Add confectioners’ sugar alternately with milk, beat until smooth texture.
An additional tbsp of milk may be needed, adding only 1 tbsp of milk at a time depending on desired consistency. Additionally, 1 less tbsp of milk may be used for a thicker frosting.
Blend in Vanilla.
Spread on your favorite cake recipe!
Makes approximately 2 cups
Savings in fat, in the cheese alone…
1 serving Neufchatel Cheese 6 grams of fat 1 serving Cream Cheese 10 grams of fat
Tabulating results…
You save 4 grams of fat per 2 Tbsp serving
Then you will save more on saturated fat and cholesterol by using the fat-free milk, as well as in the light margarine or vegetable spread in place of butter.
Just Experiment with your recipes by adapting them. Not all will turn out with the same texture or taste, but many times the recipes will be acceptable to the taste, as well as have eye appeal. No palate death here!
Watch for the Carrot Cake recipe in upcoming postings at The Recipe Weekly…
Enjoy! Now go cook!
-Virginia Wright
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: http://www.twitter.com/therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on my blog.
recipesubmission [at] virginiawright.com /in the Subject area write: Recipe Submission
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
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Desserts | Cookies | Flourless Peanut Butter Chocolate Chunk Cookies
Flourless Peanut Butter Cookies
Summary: For those of us out there who want a peanut butter chocolate chunk cookie but need to watch the gluten.This flourless cookie is a delicious alternative to recipes for peanut butter chocolate chunk cookies without the flour. I’m a cookie person; love a cookie hot out of the oven with a cup of coffee. This has become the cookie of choice in our home! It’s delicious and easy to make, plus gluten-free.
Ingredients
2 tsp. pure vanilla
1/2 cup white granulated sugar
1/2 cup brown sugar
1 large egg
1-cup creamy peanut butter
1 tsp. baking powder
1/8 tsp. sea salt
1-cup chocolate chunks
1-cup walnuts, chopped
1/2 cup raw crystallized sugar to roll cookie balls in.
Instructions
Mix all ingredients in order given. Refrigerate dough for thirty minutes for easier handling. Roll dough into balls; dip all sides in raw sugar (optional).
Line a baking sheet with parchment paper.
Place balls on cookie sheet and flatten with the tines of a fork.
Bake at 350 degrees for 10-12 minutes.
Take out of oven and place whole cookie sheet on cooling rack and let cookies cool on baking sheet for ten minutes–this prevents crumbling.
Cooking note: When I first started making these cookies I rolled the peanut butter ball in crystallized sugar–however, since then, while the grandchildren prefer the extra sugar…I do not. My tastes have changed, I have learned to cut-back on my sugar intake as well. In addition to this, for all those who do not know me, I buy all ingredients “Organic” where I can. If I can’t find organic chocolate chunks, I buy organic chocolate chips. Baking powder is not an item I have found in our local organic stores, however, I do buy it aluminum free. I use sea salt as well.
Enjoy this flourless peanut butter chocolate chunk recipe!
-Virginia Wright
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: http://www.twitter.com/therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on my blog.
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© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
- See more at: http://virginiawright.com/blog/?p=189...
Recipe | Cake |Wicked Good Whoopie Pies
Originally Posted on June 28, 2012
Summary: Ayuh, Another Good Old Fashioned Recipe…Whoopie Pies are one of my family’s favorite desserts, one that they ALWAYS ask me to bake whenever we all get together. Whoopie Pies are easy to make, just time consuming– so set aside a whole afternoon for making this Old Fashioned New England Treat!
Whoopie Pie Ingredients
Ingredients
1 1/2 c. butter
3 c. w. granulated sugar
6 eggs
1 c. dark baking cocoa
7 c. +/- unbleached all purpose flour
3 tsp. baking powder
3 tsp. baking soda
2 tbsp. pure vanilla
3 c. milk – 3 tbsp.
1 1/2 tsp. salt (optional)
Whoopie Pies
Milk – Filling #1:
6 c. powdered (confectioner’s) sugar
3 sticks butter
3 tsp. pure vanilla extract
1/4 – 1 c. milk (depends on desired consistency)
Egg Whites – Filling #2
3 sticks butter
6 c. powdered (confectioner’s) sugar
6 egg whites
6 tsp. pure vanilla extract
Pinch of salt
Instructions
In large mixing bowl cream butter, sugar and eggs
Testing Whoopie Pie
. In separate bowl mix cocoa, flour, baking powder, and baking soda.
Add flour mixture two cups at time. After each flour addition add 1 cup of milk. Batter will be thick.
Line a baking sheet with Parchment paper and spoon a heaping tbsp. of batter on the baking sheet, spacing your whoopie pie batter 2 inches apart.
Bake in preheated 375 F degree oven for ten minutes.
Test Whoopie Pie with wooden toothpick in the center, if it comes out clean– it’s probably done.
Take out of oven and let cool on baking sheet before removing to cooling rack.
Frost one side of a whoopie and put cover on.
Wrap in wax paper, then plastic wrap or put in a sandwich bag.
Milk – Filling #1 Instructions:
Whoopie Pie
In a large bowl, beat butter, sugar, and milk; stir in the vanilla extract and continue mixing until well blended.
Egg Whites -Filling #2 Instructions:
In a large bowl, beat butter, sugar, salt, and egg whites; stir in the vanilla extract and continue mixing until well blended.
Cooking time: 10 minute(s)
My rating 5 stars: ★★★★★ 1 review(s)
-Virginia Wright
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: http://www.twitter.com/therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on my blog.
recipesubmission [at] virginiawright.com /in the Subject area write: Recipe Submission
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
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Recipe| Cake| Dark Red Velvet Cake
Originally Posted on February 13, 2012
Dark Red Velvet Cake – Chocolate Cake Recipe
Recipe: Dark Red Velvet Cake
Summary: This Red Velvet Cake Recipe lends itself well to using at Valentine’s Day. Simply buy your cupcake papers, (I bought cupcake papers with red hearts on them), and fill 3/4 of the way. Frost with your favorite cream cheese icing recipe!
Ingredients
1 tbsp. baking soda
2- 1/2 cups all purpose flour
2 tbsp. baking cocoa
1 ½ cups sugar
1 tsp. salt
2 ounces red food coloring
½ cup butter, softened
2/3 cup buttermilk
2 eggs
1/3 cup sweet milk, (regular milk)
2 tbsp. apple cider vinegar
Instructions
Combine cocoa, flour, sugar, salt, food coloring and vanilla with butter.
Beat in buttermilk; add eggs beaten with the sweet milk. Mix ingredients well with an electric mixer.
Add vinegar and baking soda, stir thoroughly.
Place in two greased and floured cake pans or cupcake papers.
Bake at 325 approximately 25-30 minutes, or until cake tests done.
Cool and frost with cream cheese icing.
Top with chocolate chips and/or chopped walnuts.
Preparation time: 20 minute(s)
Cooking time: 25-30 minutes(s)
Number of servings (yield): 8
My rating 5 stars: ★★★★★ 1 review(s)
Good Luck with your recipe! Visit often, to see what we are cooking up next!
-Virginia Wright
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: @therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on my blog.
recipesubmission [at] virginiawright.com /in the Subject area write: Recipe Submission
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
- See more at: http://virginiawright.com/blog/#sthas...
