Red Velvet Cake

From Betty Crocker

Fig Preserves

I LOVE fig preserves! The problem I’ve encountered in the past with canning dogs is that I only have one tree. Over time, the tree puts out plenty- but not enough at one time to can them. I discovered that figs can be fresh frozen. I pick them daily and freeze on a cookie sheet. When I accumulated 3 gallons of frozen figs I decided to can them. Recipe reflects 2 different starting amounts of figs. Canning instruction below.

 

Ingredients (3 Gallons(13 Pounds Raw Figs)/ 2 Pounds

• 3 Gallons/13# Raw Figs  /  2 lb Figs
• 10# Sugar  /  3 Cups Sugar
• 6.5 C Water  /  1 C Water
• 3.5 Thinly sliced lemons /  1/2 sliced lemon

Yields 4.5 Quarts (18-20 half pint jars)   /  1.5 Pints

Instructions

1. Wash figs gently in cold water.
2. Place in a large pot, fill with cool water and soak for 20 minutes.
3. Make a syrup by boiling the sugar and water together in a large saucepan.
4. When syrup is clear and just thick, around 15 minutes add figs and lemon slices.
5. Bring to a boil over high heat.
6. Boil hard 1 minute.
7. Lower heat and simmer for 30 minutes.
8. Remove from heat.
9. I like to can whole figs but you can also purée a bit if you prefer. Carefully pour into a blender and pulse to grind figs and lemon slices if you want more of a jam.
10. You may want to cook down for 10 or 15 more minutes to desired thickness.
11. Ladle into clean hot sterile jars and process in a boiling water bath for 10 minutes.
12. Canning Tips:
13. If you have a small amount of figs use the 1/4 pint jars. Otherwise, use the 1/2 pint and maybe a few pints. You don’t want them going bad in a bigger jar is opened. 
14. Get jars / lids at any grocery or dollar general. Pick up canning tongs- they’re a must.
15. Have a really big pot!
16. Wash all jars & lids w/ soapy water. Rinse them and leave in a sink of hot water until ready to fill. Keep lids/rings in a small pot that you’ll be boiling before placement on the jars.
17. After figs are done, fill jars leaving 1/4 to 1/2 inch room for expansion.
18. Boil lids & rings
19. Place lid on each jar and finger tighten the band.
20. Fill big pot with enough water to cover all jars. Warm up to a simmer.
21. Place all filled and lidded jars in pot of water with at least 1” water over the jar. Boil for 10 minutes.
22. Remove with canning tongs  and let come to room temp.

Lemon Bars

Credit: Taste of Home

CRUST

3/4 C      softened butter
1/2 C     Confectioners Sugar
2 C        all-purpose flour
1/2  C     ground Almonds
2tsp       dried lavender flowers
2tsp       lemon zest

TOPPING

1 3/4 C   sugar
1/3    C   all-purpose flour
1/2 tsp     baking soda
4 LG       Eggs
1/3 C       lemon juice
Powdered Sugar

1. Cream butter & powdered sugar in small bowl. Add flour, almonds, lavender, and lemon zest; beat until crumbly. Pat crust into an ungreased 13x9" baking dish. Bake at 350 for 15 min or until edges are golden brown

2.While baking, combine sugar, flour, baking soda, eggs, and lemon juice; beat until frothy. Pour over hot crust. Bake at 350 until light golden brown. 20/25 min. Cool on a wire rack. Dust bars with powdered sugar. Refrigerate if not eaten.

Slow Cooker Hot Chocolate

This one looks good!

https://www.delish.com/cooking/recipe-ideas/recipes/a50816/slow-cooker-hot-chocolate-recipe/?fbclid=IwAR2DNcEiJzPsNVPDnHMQMr34CD0d2GjRiz1uNrZ2GUqAu6YLZlrAFovvSp0

INGREDIENTS

1 1/2 c. semi-sweet chocolate chips

1/4 c. cocoa powder

1/2 c. sugar

1 tsp. vanilla extract

1 c. heavy cream

6 c. whole milk

Mini marshmallows, for garnish

DIRECTIONS

1. Combine all ingredients except marshmallows in a slow cooker. Stir to combine.
2. Cook until everything is melted, stirring occasionally, 2 hours on LOW.
3. 10 minutes before serving, add marshmallows and let them get melty. Garnish with more mini marshmallows, if desired.
4. 

Lemon Dump Cake

Lemon Dump Cake

16oz Lemon Curd or Pie Filling
(1) 15oz Package of yellow cake mix
4 oz Cream Cheese cubed
Half a stick of Butter thinly sliced


-Preheat oven to 350 and grease a square baking dish
-Spread lemon filling across the bottom of the dish
-Top with half the cake mix
-Top with cubed cream cheese and then the rest of the cake mix
-Cover surface of the cake with the thin slices of butter
-Bake for 35-40 minutes
-Let cool for 15-20 minutes

5 Minute Peanut Butter Fudge

I don't know who to credit with this recipe because I saw it on Facebook.

What I do know is it's EASY! And, who doesn't have milk, peanut butter, sugar, and vanilla in the pantry?? Anyway, here it is! Very tasty if you like PB. I may add Chocolate chips next time.