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Sep 3, 2009

MINI PECAN PIES & CREAM CHEESE PASTRY

MINI PECAN PIES & CREAM CHEESE PASTRY

1/2 c. butter, softened
1 sm. pkg. (3 oz.) cream cheese, softened
1 c. flour

Combine butter, flour and cream cheese, mixing well. Roll into small balls, pat to fit bottom and sides of very small muffin pans. Fill with pecan filling. Bake at 325 degrees for 30 minutes.

PECAN FILLING:


2/3 c. pecan halves
1 egg
2 tbsp. butter, melted
1/8 tsp. salt
3/4 c. brown sugar
1/4 c. white corn syrup
1 tsp. vanilla
Candied cherries (optional)

Combine all ingredients, except pecans and cherries; beat until well mixed. Fold in pecans. Fill pastry shells and top with a candied cherry, if desired. Bake at 325 degrees for 30 minutes.
Makes 24 nuggets.

Note: Do not grease the tins and use regular flour.

Pastry Dough's and etc.

FRIED PASTRY DOUGH

1 13 oz can evaporated milk
1 egg, beaten
5 cups pastry flour*
1 tablespoon salt
1 tablespoon sugar
1 cup plus 1 teaspoon shortening

For shortening, any combination of butter, lard and non-hydrogenated Crisco may be used. The butter adds flavor, the lard contributes flakiness and helps the dough to brown and crisp for extra flavor, while the shortening adds flakiness.
In a medium bowl, mix flour, salt and sugar well. In a separate small bowl, beat the egg slightly and mix in the milk until blended - set aside.

Using a pastry blender or a large fork, cut the shortenings into the flour mixture. Stir in the egg and milk mixture until the dry ingredients are moistened and combined but do not overmix or crust may be tough.

Form dough into a flattened disk shape and chill for 1-2 hours before using. Allow to sit at room temperature for 20 minutes before rolling out into 5-6 inch circles and filling with your favorite pre-cooked fruit or meat.

We use this for making individual fruit filled pies that will be fried quickly in a deep fryer at 360F (depending on their size).

*Note: We use pastry flour in this recipe for a more tender crust, but all purpose flour may be substituted.


NO CHILL SIMPLE PUFF PASTRY FROM
SCRATCH

1 stick butter
1 c. water
dash of salt
1 c. flour
2 eggs

Bring butter, water and salt to a rolling boil. In a separate bowl, mix in 1 cup flour very well (by hand).
Break in 1 egg at a time and beat well with wooden spoon. Beat until eggs disappear. Remember to add one egg at a time and beat until smooth after each addition.

Drop by spoonfuls, however large you'd like them. Pipe through a pastry bag onto cookie sheets, making sure they won't touch while baking or else they might cook togeather.

Bake at 400-425 degrees until puffed and golden and they look dry, though the center will still be soft.

You may have to adjust heat if they brown too quickly, being very careful while opening oven door if you don't have an oven light.

Good for all things that you normally use puff pastry for, from puddings, to eclairs, to about anything else you need a good dough for.


CHRUSTYKY (PASTRY TWISTS)

4 cups sifted flour
2 tablespoons sugar
1/4 teaspoon salt
6 egg yolks
1 cup commercial sour cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Confectioners sugar

Combine dry ingredients in large bowl. Beat egg yolks until pale yellow. Add with remaining ingredients to flour mixture. Stir until well blended, then knead until mixture forms one large ball. Roll out on well-floured board to 1/8-inch thickness.
Cut with a pastry wheel into strips 1 x 3 inches. Make a slit down center of each strip and pull one end through. Fry in deep, hot fat (375°F.) until lightly brown on both sides (about 3 minutes). Drain on heavy paper. When cool, sprinkle with confectioners sugar.

Makes about 9 dozen pastry twists.

HOMEMADE MINI CINNAMON-SUGAR JELLY

1 can of 10 refrigerated buttermilk biscuits, Pillsbury, Hungry Jack, etc.

Found in the dairy section.About 1/2 cup of melted butter
3 tbsp. sugar
1 tsp. cinnamon
1 c. of strawberry, raspberry, grape or apricot jam or jelly

Preheat oven to 375 degrees. Place melted butter in a small bowl. In another small bowl combine sugar and cinnamon. In another bowl stir jelly until smooth.
Prepare and bake biscuits according to package directions. Immediately from the oven dip each hot biscuit into melted butter coating all sides. Roll in sugar mixture coating all sides of each biscuit. Make a slit through the side of biscuit with a butter knife or using a baster and fill with jelly.

Serve warm or cold.

Recipes & Preparation


Tomatoes-Crushed

Ideal for use in soups, stews and casseroles.

Approximate Yields:

22 pounds whole tomatoes for canner load of 7 quarts.
14 pounds whole tomatoes for canner load of 9 pints.

Hot Pack
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters.

Heat about 1 pound of the quarters quickly in a large pot. As they are added, crush cut pieces using a large wooded spoon or maeet. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining quarters while stirring continually. These will soften with stirring and heating and will not need to be crushed Continue until all tomatoes are added. Then boil gently 5 minutes.

Packing Jars

Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Boiling Water Bath Canner

Pints 35 minutes
Quarts 45 minutes
Pressure Canner

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 15 minutes
Quarts 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.


Tomatoes-Whole or Halved (with liquid)
Ideal for use in soups, stews, casseroles and sauces.

Approximate Yields:
21 pounds whole tomatoes for canner load of 7 quarts.
13 pounds whole tomatoes for canner load of 9 pints.

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half.

Raw Pack


Heat water, for packing tomatoes, to a boil.
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with prepared tomatoes and fill with boiling water leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Hot Pack


Place prepared tomatoes in a saucepan and cover with water. Heat to a boil and boil gently for 5 minutes. Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with hot prepared tomatoes and fill with boiling water leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods


Boiling Water Bath Canner
Pints 40 minutes
Quarts 45 minutes
Pressure Canner

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 10 minutes
Quarts 10 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.


Tomatoes-Whole or Halved
(without liquid)
Ideal for use in soups, stews, casseroles and sauces.

Approximate Yields:
21 pounds whole tomatoes for canner load of 7 quarts.
13 pounds whole tomatoes for canner load of 9 pints.

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half.

Raw Pack

Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with prepared tomatoes and press down until spaces between them fills with juice. Leave ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Boiling Water Bath Canner
Pints 85 minutes
Quarts 85 minutes
Pressure Canner

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 25 minutes
Quarts 25 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.


Tomatoes with Zucchini


To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Slice into quarters. To prepare zucchini, wash and cut into cubes or slices.

Hot Pack

Place prepared tomatoes in a saucepan, heat to a boil and simmer for 10 minutes. Add zucchini to the tomato mixture and boil gently an additional 5 minutes

Packing Jars

Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with hot prepared tomato and zucchini mixture and leaving 1-inch head space. Remove air bubbles. Wipe rims and screw threads and adjust lids and screw bands.

Processing Methods

Pressure Canner


Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 30 minutes
Quarts 35 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.


Stewed Tomatoes
Makes about 6 pints.

4 quarts washed, cored and chopped tomatoes
1/2 cup chopped onions
1/2 cup chopped green peppers
4 teaspoons celery salt
4 teaspoons sugar
1/2 teaspoon salt
Hot Pack

Add all ingredients to a saucepan and bring to a boil. Simmer 10 minutes, stirring occasionally. Pack hot jars with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Pressure Canner


Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 15 minutes
Quarts 20 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.


Seasoned Tomato Sauce
Makes about 5 half-pints.

10 pounds washed, peeled, cored and chopped tomatoes
3 medium onions, chopped fine
4 cloves fresh garlic, minced
1 1/2 teaspoon oregano
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Hot Pack

Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Boiling Water Bath Canner
Half-Pints 35 minutes
Pints 35 minutes
Pressure Canner

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Half-Pints 15 minutes
Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.


Mexican Chile Pepper Tomato Sauce

Makes about 7 quarts.

18 pounds tomatoes
3 pounds chile peppers
3 cups onions, chopped
1 tablespoon oregano
1 tablespoon salt
1/2 cup vinegar
Prepare chile peppers

It is best to use rubber gloves for handling chiles. If not, be sure to wash hands with soap and water before touching your face.

Wash chiles and dry. Make a slit on the side of each pepper for allowing steam to escape. Place in an oven for 6 to 8 minutes @ 400 degrees. You want the skins to blister. Remove and allow to cool. If you place them in a pan and cover with a damp cloth it will make peeling the chiles much easier.

When peppers are cool, peel and remove seeds and stem. Chop and set aside.

Hot Pack

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Chop coarsely. Combine all ingredients place in a large sauce pan or cast iron skillet. Bring to a boil, cover and simmer gently for 10 minutes, stirring occasionally.

Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods
Pressure Canner


Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 20 minutes
Quarts 25 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.


Mexican Chile Salsa
Makes about 7 pints.

2 pounds chile peppers
1 pound chopped onions
5 pounds tomatoes
1/2 tsp. black pepper
3 tsp. salt
1 cup vinegar
Hot Pack

To prepare the chile peppers use the same method shown for Mexican Chile Pepper Sauce

Tomatoes


To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Chop coarsely. Combine all ingredients, including peppers, place in a large sauce pan or cast iron skillet. Bring to a boil, cover and simmer gently for 10 minutes, stirring occasionally.

Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods


Boiling Water Bath Canner
Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.


Chili Sauce (spicy)
Makes about 6 pints.

2 cups sweet green peppers, chopped
2 cups chopped onions
24 large tomatoes(4 quarts peeled, cored, chopped)
1 tsp. ground allspice
1 tbls. salt
1 1/4 cup vinegar
1 1/2 cup sugar
1 tbls. celery seed
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves

Hot Pack
Combine and add all ingredients to a heavy sauce pan or cast iron skillet. Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached. Stir often to prevent sticking. Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Boiling Water Bath Canner
1/2 Pints 15 minutes
Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.


Spaghetti Sauce

Makes about 9 pints.

6 cloves garlic, minced
1 cup chopped onions
1 cup green bell pepper, chopped
2 tbls. oregano
4 tbls. fresh parsley, minced
2 tsp. black pepper
4 tsp. salt
1/2 cup brown sugar
1/4 cup vegetable oil
30 pounds whole tomatoes (1 lug)
Hot Pack

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters and boil in a large uncovered pot for 20 minutes. Press through a sieve or food mill.

In a heavy sauce pan or cast iron skillet, saute garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.

Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods


Pressure Canner

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 20 minutes
Quarts 25 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.

Note: Do not increase amounts of vegetables

Pressure Canner

Pressure Canner Method

Follow manufactures instructions for opening and closing the pressure canner. Have 2 to 3 inches of hot water in pressure canner and stand the jars on the rack insert so they are not touching each other or the sides of the pot. Fasten lid and turn on heat. Steam, mixed with air, will start to flow from the vent and then This is about 8 to 10 minutes after the first sign of steam. As the air is driven out from the canner the steam will change from a white vapor or cloud to nearly invisible.

Start processing time when pressure has been reached or when weighted gauge begins to rock. It is then time to close the the pet-cock or regulator. Maintain a steady pressure during processing.

When processing time is up, remove the canner from heat and let the pressure return to zero without assistance. Standard heavy-walled canners take about 30 minutes when loaded with pints and about 45 minutes when loaded with quarts. Do not attempt to cool pot with cold water. This can cause liquid to escape from jars and keep lids from properly sealing. It can also cause pot warpage.

After pressure reaches zero, wait 2 minutes longer and then slowly open or remove the pet-cock or regulator. Unfasten cover and tilt the far side up so any steam remaining will escape away from you. Using a jar lifter, remove each jar and place on a dry, non-metallic surface or towel. Leave space between jars for air circulation.

After jars have cooled, test for seal and the screw bands may be removed if desired. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place.

How to Can AnyThing


Processing Methods


Boiling Water Bath Canner

Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath canner requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you you have to add. It is always a good idea to have an extra small pot of water heating just in case.

Place jars on rack immediately after packing. Lower filled rack into canner. Jars should be covered by 1 to 2 inches of water. Add additional boiling water if needed. If you add more water, pour between jars and not directly on them (this is where the extra pot of heated water comes in handy). Cover pot with lid. When the water comes to a rolling boil, start to count the processing time. Reduce heat slightly and boil gently for the time recommended for the food being processed. When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft. Keep jars separated to allow for air space.

After jars have cooled, test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid is not sealed or possibly that food is in contact with the underside of the lid.

When completely cool, the screw bands may be removed if desired but not necessary. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place. If there is a possibility of freezing temperatures during storage, cover with a blanket or heavy cloth. Jars may also be placed in a box and stuffed with newspaper.