October 5th 2018
Correction of recipe of Red Pepper Jelly.
On last blog.
It should read 1 1/2 Cups of White Vinegar, NOT sugar.
So thought while I was on here I would mention my Thread Painting is on show for the month of October at A Swiss in Paris so if you are in the area take a peek and sample some of Dwayne's speciality cheeses.
October 3rd 2017.
Beautiful Fall Weather and Activities.
In Southern Ontario, Canada we are into Fall weather, warm days and cool nights. We even had a bit of frost on the roofs across the road from us but no ground frost.
The leaves are changing rapidly and it is so nice to see the fall colours.
Even the flowers are still blooming and the fall flowers are giving us a pretty show. Here are a few pictures from around the campground near the office where we have the trailer parked.
Along with fall flowers comes the time we start to make jams and jellies. And put things in our freezer for the winter months. I don't make as much as I used to when the kids were at home living but I still do like to make some jams and my Red Pepper Jelly. Which my friends from my Sew What group like to get around Christmas time.
Here is the recipe which I promised to share with you.
RED PEPPER JELLY.
5 Cups granulated sugar
2 Cups finely chopped sweet Red Peppers or Green Peppers. About 3 Med.
1 1/2 Cups White Sugar.
1 Bottle of Liquid Pectin (170mls) = 2 pouches.
Combine Sugar, Red Peppers and Vinegar, stir and bring to full boil. Boil over med heat for 15 mins. Skim foam. Remove from heat, blend in pectin and stir for 2 mins. Pour into sterilized
jars, I always put wax on top to seal.
Never tried but you could put in a hot pepper maybe one to give it more kick.
BLONDIE SQUARES.
This is a favorite of Paul's to bake. And of course to eat!!!! Paul is the baker in our house and I am the meal chef.
Chocolate Chip Blondie Squares.
1 1/2 cups of packed brown sugar
1/2 cups butter melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups of all purpose flour
1/2 teasp. baking powder
1/2 teasp. salt
1 cup semi sweet choco chips.
1) In a large bowl combine the br sugar, butter, eggs and vanilla just until blended.
Combine the flour, baking powder and salt add to br sugar mixture. Stir in Choc chip
2) Spread into a greased 13x9in baking pan(not pyrex).
Bake at 350 F for aprox 22 mins
or until a toothpick inserted near the center comes out clean.
Cool on wire rack. Cut into small bars.
Yields 3 doz.
Hope you will try these recipes and enjoy them.
Hoping to get some feed back how you liked them.
There is a place that you can make a comment at the end of blog or if you get yours as an email you can just reply there.
Leaving you with this thought.
Always pray to have eyes that see the best in people,
A heart that forgives the worst,
A mind that forgets the bad,
And a soul that never losses faith in God.
Ally.
