Recipes

Peach Shortcakes

      

Serves 6

This recipe works well with any peaches, regardless of quality. If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl of ice water before peeling. If buttermilk is not available, substitute 1/2 cup of low-fat yogurt mixed with 3 tablespoons of milk. Orange juice or orange liqueur can be used in place of the peach schnapps. The biscuits may be made up to 24 hours in advance.

Ingredients

• Fruit
• 2pounds ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges (see note)
• 6tablespoons sugar
• 2tablespoons peach schnapps (see note)
• Biscuits
• 2cups unbleached all-purpose flour (10 ounces)
• 2teaspoons baking powder
• 2tablespoons sugar
• 3/4teaspoon table salt
• 2/3cup buttermilk , cold (see note)
• 1large egg
• 8tablespoons unsalted butter , melted and cooled slightly
• Whipped Cream
• 1/2cup heavy cream
• 1tablespoon sugar
• 1/2teaspoon vanilla extract

Instructions

1. 1. For The Fruit: Gently toss three-quarters of peaches with 4 tablespoons sugar in large bowl. Let stand 30 minutes. Toss remaining peaches with remaining 2 tablespoons sugar and schnapps in medium microwave-safe bowl. Microwave on high power until peaches are bubbling, about 1 to 1 1/2 minutes, stirring twice during cooking. Using potato masher, crush peaches into coarse pulp. Let stand 30 minutes.
2. 2. For The Biscuits: Adjust oven rack to middle position and heat oven to 475 degrees. While peaches macerate, whisk flour, baking powder, 1 tablespoon sugar, and salt in large bowl. Whisk together buttermilk and egg in medium bowl; add melted butter and stir until butter forms small clumps.
3. 3. Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue stirring vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up mound of dough and drop onto parchment-lined rimmed baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6 biscuits. Sprinkle remaining tablespoon sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes. Transfer to wire rack and let cool 15 minutes before assembling.
4. 4. For The Whipped Cream: Using hand mixer or stand mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
5. 5. To Assemble: Split each biscuit in half and place bottoms on individual serving plates. Spoon portion of crushed peach mixture over each bottom, followed by peach slices and any exuded juices. Top peaches with 2 tablespoons whipped cream, cap with biscuit top, and dollop each shortcake with some of remaining whipped cream. Serve immediately.

Storing Tomatoes

 How can I prolong the shelf life of a tomato?

We’ve heard that storing a tomato with its stem end facing down can prolong shelf life. To test this theory, we placed one batch of tomatoes stem-end up and another stem-end down and stored them at room temperature. A week later, nearly all the stem-down tomatoes remained in perfect condition, while the stem-up tomatoes had shriveled and started to mold. Why the difference? We surmised that the scar left on the tomato skin where the stem once grew provides both an escape for moisture and an entry point for mold and bacteria. Placing a tomato stem-end down blocks air from entering and moisture from exiting the scar. To confirm this theory, we ran another test, this time comparing tomatoes stored stem-end down with another batch stored stem-end up, but with a piece of tape sealing off their scars. The taped, stem-end-up tomatoes survived just as well as the stem-end-down batch.

STEM UPStoring a tomato stem-end up allows air to enter and consequently loses moisture, shortening shelf life.

STEM DOWNStoring a tomato stem-end down (room temperature is best) prevents air from entering and moisture from exiting its scar, prolonging shelf life.

Coupon Classes Are Back!

I am happy to say that the next series of coupon classes will be starting in September! If you are in the area and interested; contact the White Mountain Library for more details and to register (307-352-6660). White Mountain Library Foundation is bringing this to you all so the cost will be $5.00 total for four classes! Wow!!! What a steal! If you want more details; contact me via the Coupons N More FB page and I will get you everything you need.

I am currently working with the SW-Wrap Community Initiative to bring classes to their clients as well as RS Wic. If you think your community could use these classes, contact me for more details!

Happy Savings!

Military Care Packages for Camp Liberty in Baghdad~

I am so happy and proud to say that I was able to get enough things together from couponing the last 2 months for 42 men/women who needed care packages. I so appreciate my friends who helped in this effort; Marlene Bauman, Kristi Delski Mildon, and especially Power Services in Green River for paying for the postage for these packages. They are on their way today and hopefully I will have pictures to post for you all soon!
Last night I went to the Daryl Worlly concert and was brought to chills by his song: Have You Forgotten. How amazing it was to hear and see him sing this heartfelt song that captures the feelings of so many Americans after 9/11. Since this year is the ten year anniversary I am so happy to have seen this live and know that I am trying to bring happiness and comfort to those serving for us by sending these care packages. It is such a little thing to be able to do this for them; I wish I could do more after reading excerpts from a FB site named: You Know Iraq Sucks If... It is simply humbling to read the situations our military men/women have to endure as their "service" to our country, let alone the great sacrifices they make for our freedoms.
If you can coupon for charity, I strongly urge you to become active and gain the amazing feeling of helping others in need. I am blessed and honored to help several charities as well as doing these care packages. I have many women in my coupon exchange who have felt the "calling' and are actively couponing for causes they believe in. It warms my heart that a little bit of knowledge about couponing could spawn such a movement. I am humbled by these women and their grace at which they do this. When the news reports each night are of death, unspeakable crimes, the debt ceiling and Dow, it is nice to know that some good is coming from the people involved and the spirit in which they continue despite the horrible conditions of our nation.
Bless you all!~

As The End of Summer Draws Near

So what activities do you find yourself and family running to this weekend? Out of town for family reunions, state fairs, family vacations, and road trips.  Even with the cost of fuel today, there seems to be even more people on the road this summer! As I get ready for another road trip to Idaho, I have to rush about getting things ready for all the kiddos, the zoo, finish my canning and laundry. It is a super hectic time for everyone; finishing trips, getting kids back in school "time" and doing the dreaded back to school shopping.
When do you find the time to relax and take some time for yourself? How do you unwind and put things into perspective? For me, I tend to dive into baking, decorating and doing more charity work. I know I should say, exercising but hey, who wants to go outside when it is 95 degrees+? I sure don't!
Once, I return from the road trip I have more reciepes, cooking contests to enter and tips, tricks and ideas for the kitchen. I'd love to hear from you on any tips you would like to share in the kitchen or even couponing!
Happy Weekend!

Canning Know How~ Get Over The Fear & Just Do It!

I am busy right now going to farmers markets and hunting down the best produce and veggies to stock my pantry with. I will be making raspberry& blackberry syrup, applesauce, plum conserve, pear butter, apple butter as well as my various fruit leathers and dried fruits this season. What does your garden grow? What do you want to can? I grew up with 40 fruit trees growing down our driveway in the country so I watched my mom can and learned how to preserve the process when it came to my kids. Each Christmas I choose to give away some of my jams/jellies that I know my family members love. It is expensive to mail, but they are sure happy with the end results and nothing says "I am thinking of you" better than a can of homemade goodies! I usually make spiced blueberry jam, cranberry jelly, triple berry blend, and strawberry jam to pass out to the neighbors and my family at holiday time. What are your family's favorite time honored recipes and do you still can for your family today? I'd love to hear from you!

 

5@5 - Five myths about canning

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
You say you want a can-volution? Well, you need to know Sean Timberlake.
Timberlake is a professional writer and author of the blog Hedonia. He's also the founder of Punk Domestics, a Web site devoted to all things do-it-yourself food - from pickles and jams to goodies in cans.
When it comes to preservation, Timberlake admits even learned people and accomplished home cooks are oftentimes stymied by the fear of poisoning their loved ones with a tainted jar of fig jam (Mmm...botulism!).
While there are real risks, follow a few rules and Sean assures you'll be safely jamming in no time.
Five Myths About Canning: Sean Timberlake

1. My home-canned foods will poison me and my loved ones.
"You will absolutely, positively not bring disease and death into your home by canning - so long as you follow the rules. Modern food preservation techniques are designed to eradicate the pathogens that can cause illness, thereby rendering your foods shelf-stable.
In fact, properly canned foods are about the safest things you can eat. But a modicum of attention must be paid to a few fundamentals to ensure that all the bugaboos that can get you are tamed."
2. My grandmother canned in the oven/used paraffin wax/turned jars upside-down while canning, and no one died, so it’s safe.
"There are a myriad of tools and practices that have been employed throughout the last couple centuries to can food. However, the USDA has established a recommended practice using mason jars with two-part lids, canned upright in a water bath or pressure canner. This recommendation is unimpeachable, and should be adhered to to ensure safety."
3. The lids on my jars sealed, so the contents are safely canned.
"It’s so enormously satisfying to hear the high-pitched pings of lids sealing as they come out of the canner, but that doesn’t mean what’s inside is safe to eat. In order to kill off the bacteria that causes botulism, the contents must be sufficiently acidic, having a pH 4.6 or lower.
Most fruits are high in acid, which makes them excellent candidates for preserves that can be canned using the water bath method. But unpickled vegetables, meats and many soups and sauces are not, and require pressure canning to destroy the botulinum bacteria.
How can you tell the pH of your recipe? Unless you’re a chemist, you can’t, so make sure you’re using a tested recipe from a reliable source. If you don’t know your recipe is safe for water bath canning, store it in the refrigerator or freezer (or in your belly) instead."
4. Canning is for people in big houses in the country, not me in my tiny urban kitchen.
"We are blessed to live in an age when gorgeous, ripe fruits and vegetables can be harvested at local farms and transported to markets in the very heart of even the densest cities on the very same day. If you want to hang on to that bounty well after the season’s over, canning is probably your best bet.
Other than a pot large enough to submerge your jars in boiling water, the other equipment required will fit in a drawer. Working in small batches ensures you don’t end up with mountains of jars all over your house."
5. Canning is hard.
"Do you find cooking hard? If so, then maybe this is true for you. Like cooking, though, canning is a process, so take the time to set up your space and develop a workflow. Have everything ready in its place for each step of the process and you’ll find that it goes quickly, is easier than you imagined and even fun.
It’s also an excellent activity to do with friends and family; after all, many hands make light work. And when you hear those lids popping as they cool, your heart will swell with pride and you’ll already start planning your next trip to the farmers market for another round of canning."