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How sad.

Now you can't make this wonderful quick chocolate treat.

Two bites of  dark chocolatey heaven.

Angie's Chocolate Choclate Chip Mini's (from starter)

2 c. flour (I use self-rising to get extra lift)
1 c. sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 c. sweet bread starter
3 eggs
2/3 c. vegetable oil
1 tbsp vanilla extract
1 12oz bag semi-sweet chocolate chips
1 box devil's food or dark chocolate or chocolate pudding

Preheat oven to 350 degrees F.

In a large bowl sift together dry ingredients: flour, sugar, baking powde, baking soda, salt and chocolate pudding.

In another large mixing bowl mix together the sweet starter, eggs, oil and vanilla.

Combine the two mixes by gradually stirring in the sifted ingredients to the wet ingredients until just blended. Add chocolate chips. Mix well.

Spoon into mini baking cups.

Bake for 10 - 12 minutes or until a toothpick inserted comes out clean. Makes 96 mini cupcakes.

Careful to watch them. They may cook faster depending on your oven.

These are a cross between a great brownie and a good chocolate chip cookie.

Gonna make the starter now?

- then you will like this recipe.

I am in the mood for fall. Have been for a couple of weeks now. I love fall apples and baking.

Go get some apples.

We have baking to do.

Apple Pecan Bread (from starter)

2 c. flour (I use self-rising to get extra lift)
1 c. sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1 c. sweet bread starter
3 eggs
2/3 c. vegetable oil
1 tbsp vanilla extract
1 c. chopped pecans
2 apples, peeled, cored and chopped

Preheat oven to 350 degrees F.

In a large bowl sift together dry ingredients: flour, sugar, baking powder, cinnamon, baking soda and salt.
 
In another large mixing bowl mix together the sweet starter, eggs, oil and vanilla.

Combine the two mixes by gradually stirring in the sifted ingredients to the wet ingredients until just blended.

Add the nuts and apples.

Divide the batter evenly between two 9x5 inch loaf pans coated with floured baking spray.
 
Bake for 40 to 50 minutes or until a toothpick inserted into the center of a loaf comes out clean.

Steve asked for a 'simple' chicken salad. He further clarified a very basic chicken salad. Which meant he didn't want the apples and craisens and walnuts in it.

I had the last of the chickens we had processed in the roaster so that I could pick the meat and can another batch of broth. I picked out a good portion of tender chicken and chopped it.

I made a cup of my homemade mayonnaise

I also boiled up a few of my little pullet eggs.

Chicken, boiled egg, mayo, salt, pepper, chopped celery and onion, garlic powder. Simple chicken salad just like he asked.

I served it on pumpernickle bread with lettuce and tomato.

It was really good along side a steaming bowl of homemade chicken noodle soup.

Like my bowl? Ross under $3. w00t!

My little Rhode Island Red pullets are laying me an egg or two every day. They are such lovely little treasures to find when I go out to the barn. They taste great, too!

I used one of them to make mayonnaise.

Mayonnaise is very easy to make. It is a simple combination of egg and oil that is emulsified and seasoned.

Take 1 home grown farm fresh egg and 1 cup of salad oil. Gourmet mayonnaises are made with combinations of different oils. Learn to make a good basic mayonnaise then experiment with other oils.

I used a stick blender but a food processor works just as well. If you have the arm strength a nice cold bowl and a wire wisk will work, too.

Season with salt, white pepper, a dash of ground mustard powder and a sprinkle of lemon juice. You can season it for your taste and preference.

Most recipes call for the egg to be drizzled slowly with the oil as it is being beaten to make a great emulsification. It takes more than a few minutes to make the mayo in this manner. If you use a stick blender add the egg and oil to a deep container and whip it up in under 10 seconds.

I do not always make my own mayonnaise. I am a die hard Duke's mayonnaise fan. I cannot live without my Duke's - ask most any southern cook ;) LOL Sometimes I run short or forget to pick up an extra jar (I try to keep at least one in the pantry at all times but it flies off the shelf around here) and that is when I make my own. I also like to make my own for potato salad. Yummy.

Some mayonnaises are far more yellow. This is from using 2 or 3 egg yolks in place of the whole egg. You can search out alot of different recipes on the internet. I prefer whiter mayonnaise. There are some who think using an egg white lowers the quality of the mayonnaise but I'll put my home grown eggs up against their store bought yolks any day of the week and will have a better mayonnaise. I am that confident in the goodness of my fresh eggs.

Give it whirl and tell me how you did. Whatever is left over you can put in a jar and put in the fridge. It will keep for a while.

Many comments or emails are coming my way about the safety of raw eggs. Let me say this - I trust my eggs to be clean and healthy. I do not go around partaking of raw eggs or raw egg products that I am not sure of. The warnings about eating raw eggs and the chance of salmonella is usually more likely to occur in a commercial egg than a home grown egg.

I trust my eggs.

First of all you may be wondering what the heck is a crabapple. A crabapple is a wild or cultivated variety of tree that are relatives of apple trees but produce a small sour fruit.

The blossoms on the trees look like normal apples blossoms and they come in various shades of white and pink. I am partial to the pink flowering trees.

Up here in Virginia the crabapple trees are different from the crabapples trees I had in Georgia. My old crabapple tree (still standing today) was about 40 years old (maybe older when I was a kid) and is at least 80 years old now. It produces a white flower and looks like a wonderful snowball tree in spring when it is all in bloom. The fruit from this tree was yellowish skinned with white flesh and being about the size and shape of a golf ball. The bees and wasps and yellow jackets loved that tree in the late summer and fall. As a kid would pick the fruits and nibble at them. My mother would fuss and tell us we would get a 'belly ache' but we never did. She never made us jelly from those crab apples either. One year before we moved from the old house I did make a very small batch of jelly and it was devine.

The crabapples trees that are popular here in Virginia give a very small fruit. About the size of a cherry, in some cases smaller. People plant the trees for their lovely blossoms and shade but often turn up their noses at the fruit as if they can't be bothered with the lowly sour apple cousins. I have three crabapples. Two of them flank my path to the koi pond and one is deeply root on the far side of the pond. The two standing century produce a yellowish fruit and they ripen and soften quickly in spring and fall off. The other tree blooms in lovely pink flowers that soon give way to deep pink fruits that hang in clusters very much like cherries. They are ripening now on my tree and the color is gorgeous.

So what does Martha have to do with crabapples? Martha has something to do with everything it seems but this one is in particular a funny story. If you remember when Martha was a guest of the penal system in West Virginia she got in trouble for harvesting and making crabapple jelly for the other inmates. I think the warden was an ass about the whole thing and Martha was ever Martha by taking sour old crabapples and turning them into sweet jelly. You know that old line "When life hands you lemons?" try this one instead, "When life hands you crabapples - Make jelly." Martha did.

 So how does oe make jelly out of sour old crabapples? (Isn't that a great name for sour fruits? Crabapples!)

Crabapple jelly is very simple to make. Pretty much all jely is easy to make. Jelly is the thickened, sweetened, juice of the fruit. Jam is the thickened, sweetened juice and pulp from fruit. Both are easy and now days can be made nearly fool proof.

First - get yourself some small canning jars with bands and brand spanking new lids. Do NOT try to use old lids! Send the bands and the jars through the dishwasher to wash and dry on a high heat cycle. This sterilizes the jars for you. Don't open the dishwasher until you need the jars. If you do not have a dishwasher hand wash the jars in hot soapy water. Rinse well. Place in a pot of boiling water and let the boil until you need them. In a smaller pot of simmering water place the new lids that you have washed in it and leave them until you need them.

Second - Pick your crabapples. Wash them well, removing all stems and inspecting for damaged fruit. Place them in a stock pot and add just enough water to barely cover the top. Bring to a boil and simmer the fruits until soft.

For jelly - strain off the juice using a colander. Then strain that juice through muslin or cheesecloth to get the pure pulp free liquid. For every cup of liquid add 1 cup of sugar. Then add 1 extra cup of sugar -just in case. Put the mixture back into a clean pot making sure all of the sugar is dissolved before it comes to a boil. Boil for about 2 minutes. Stirring well add one box of pectin (Sure Jel is the brand I use). Continue stirring for about 2 minutes and remove from heat. If any foam has formed on the top spoon this off.

 For jam - strain off the juice using a colander. You will have juice and some pulp particles. For every cup of liquid and pulp add 1 cup of sugar. Then add 1 extra cup of sugar - just in case. Put the mixture back into a clean pot making sure all of the sugar is dissolved before it comes to a boil. Boil for about 2 minutes. Stirring well add one box of pectin (Sure Jel is the brand I use). Continue stirring for about 2 minutes and remove from heat. If any foam or scum has formed on the top spoon this off.

Third remove your jars from the dishwasher or your pot of boiling water. Make sure your hands are clean and do not grab the jars by the lip or let your fingers touch the inside. You want to them as sterile as possible.

Pour the jelly/jam into the jars leaving about one quarter inch of space  at the top of the jar. If the lip of the jar has any jelly/jam dripped on it use a clean hot cloth to wipe it clean.

Take one of your lids from the simmering water and place it on the jar making sure you do not handle the inner side. Remember clean clean clean is the key to good canning.

Place a band ring on the jar and screw it down tight.

I have seen many people take a jar and place it upside down and when it cools they turn the jars over and check for sealing.

PLEASE DO NOT DO THIS!

Danger, Will Robinson! Danger!

Not all things will seal properly. Even though the sugar content is high you could poison yourself or your family! If you can this way you are very lucky to have never gotten sick.

To properly can jelly/jam from sugared fruit:

In a large pot of boiling water place the jars right side up making sure there is about 2 inches of water over the tops of the jars. Boil for 15 minutes.

Remove jars. Place them on a clean towel on the counter top or table and allow them to cool naturally. You will hear the pop of the lids as they vacuum seal themselves.

Once the jars are completely cooled check to be sure each one is sealed. You can hold it up and look across the lid and see a small dimple. You can feel the slight dent in the lid.

If you do not see or feel the jar lid dimple it probably is not sealed properly. The lid is faulty and needs to be replaced. Remove the band and old lid. Heat a new lid. Make sure the lip of the jar is clean. Apply a new lid. Screw on the band tightly and process in boiling water again.

 Put your jelly/jam on a shelf and leave it sit for a few weeks. This aging lets the flavor develop. When I can in the summer I make the kids wait until late fall when the weather is cold before opening jelly/jam/preserves.

This process I have described above is often refered to as water bath canning. It is done only to very high acidic food stocks. It is used mostly for jam, jelly, preserves, marmaladies, etc - things with a very high sugar content because nothing can live and grow in that kind of environment. It is also used for things that are pickled. Nothing lives in vinegar very well either. Not everything can be canned in this manner.

NEVER TRY TO CAN GARLIC OR MEATS IN THIS MANNER.

Garlic, meats, and most vegetables must be canned using a pressure canner. It is the only way to be sure germs are killed inside the jar. A simple water bath process will not do the job. This is how people poison their families.

I don't want to put a damper on anyone's jelly/jam making. The process is easy and not dangerous at all. But I don't want anyone to think that this method can be used for anything and everything and something horrid happen simply because a novice did not know.

Go out and buy yourself the Ball Blue Book for canning. It has tons of recipes and the processes for canning almost any kind of food you can imagine.

If your budget is short or you are very frugal call your local extension office (you know, the people who sponsor 4H for kids). They have tons of information printed that you can have for free. They are being paid with your hard earned tax dollars so put them to work for you.

If you happen to run across an old pressure canner at a yard sale or estate sale. Grab it up and take it home. You just saved yourself about two hundred dollars. The county extension office also is able to test the pressure on your canner and set it properly for you. Or point you in the direction of purchasing a new seal or pressure gage. I love my pressure cooker and canner. I use them all the time.

Happy canning!

I harvested the jalapeno peppers and the chili peppers. The heated goodness nearly filled a four gallon bucket. Another pink bucket harvest!

They recieved a nice cold bath before I sorted them in to lots of reds and greens so the hot pepper jelly would not have a motled color. While the peppers drained I then made sure to put on a good pair of kitchen gloves. Peppers will give you a chemical burn that is in no way fun. I have burned my hands before and I do not ever want to do that again. Seriously. With the amount of peppers I handled had I not worn gloves I would be unable to type and would be in severe pain right now. If you make hot pepper jelly make sure you wear gloves.

I took off the stem ends and split the peppers down the middle. I wasn't aiming for take your head off hot so, using a small spoon, I scooped out the majority of the pith and seeds which toned down the heat.

I ran them through the food processor. I like bits of peppers in my jelly so I did not puree them. I just don't like green pepper water. It can also make the jelly look cloudy that way. So just a few pulses. This measured out at 4 cups chopped peppers. To that I added 6 cups of sugar. Over slow heat I began to bring it to a boil. If your peppers are not super juicey you'll have to add a little water to help melt the sugar. To my mixture I added 3/4 c. water.

I let the peppers boil for about two minutes. Then I added 1 box pectin to make sure the peppers jellied. Stir without stopping after adding the pectin for another two minutes. Remove from heat. Carefully pour the hot jelly into your scalded jars.

Heat your lids in boiling water to sterelize them.

Place the lids on the jars and seal tightly with rings. Process jars in a hot water bath for 20 minutes. Take out and set on a cloth to begin cooling. You will hear the lids pop as they seal.

Red and green pepper jelly. It is so pretty and festive it makes me think of the approaching holidays and how I need to get busy with my plans and preparations. I also made a batch of cranberry-pepper jelly which I will share with you later.

The best part of making pepper jelly is the really cute little helper who is far too busy for his own good. Since he was so cute and sweet and really needed something that wasn't hot pepper jelly I baked him a pie.

What was left of the peppers I set about and pickled them.

Totals for the day - 9 pints red pepper jelly - 9 pints green pepper jelly - 8 jars cranberry-pepper jelly, 1 quart hot pickled peppers, 2 apple pies.

And how did your day pan out?

One of the very best things I have learned to do is make yogurt at home in my very own kitchen. The kids eat about 1.5 quarts every day or day and a half. They have it for breakfast, make smoothies or have it for a snack. What is left in the jar gets scraped out and fed to the chickens as a cool treat in this hot, hot weather we are having. (It was 101 today! And we need rain so very badly right now.) You will need: A couple of clean quart jars with lids and ring A couple clean dish towels A cooler Boiling water A candy thermometer (Or a digital one) Milk Dry powdered milk Yogurt culture Boil a large pot of water. Pour it into your empty cooler to allow the cooler to begin heating up. Close the lid and let the cooler sit while you work on the next steps. This is your incubator. You are going to grow all of the beautiful and healthy bacteria that makes milk into deliciously thick and creamy yogurt. You can make more than 1 quart at a time, just remember to keep the ratio - (2 quarts milk, 2/3 cup dry milk powder, 4 tbsp culture) - (3 quarts milk, 1 cup dry milk powder, 6 tbsp culture) - (4 quarts milk (1 gallon), 1 & 1/3 cup dry milk powder, 8 tbsp culture). I make 3 quarts at a time. To make 1 quart of yogurt - 1 quart of milk 1/3 cup dry milk powder Mix well. Place over medium heat. Stir to prevent scalding. Heat milk to 185 degrees F. Watch it carefully. Don't let it boil and don't scorch it. In an ice bath begin to cool the milk down to a temperature of 110 degrees F. Sometimes it will drop very quickly. Other times it might take awhile. It depends on your type of pot and how much ice in your water bath. While your milk is cooling take the time to boil some more water and fill a couple of quart jars, wrapping them in a dish towel to insulate the heat. At 110 degrees add 2 heaping tablespoons of your yogurt culture to the milk mixture. Stirring well to mix. You can buy a yogurt culture in powder form but that is not what I use. I buy a very good organic PLAIN yogurt from the grocery store. Stoneyfield Farms to be exact. It has 6 different cultures in it and it one of the best on the market available in commercial form. You must use a plain yogurt. No flavors. None of that with the fruit already in it. Plain. Once your culture has been added pour your milk into your quart jar closing the lid hand tight. Wrap it in a towel. Pour the boiling water out of your cooler. Put the yogurt and hot water jars all in the cooler and close the lid. Don't open for 10 to 12 hours. When the yogurt is set move it to the refrigerator. Allow it to get cold before serving. If you make it in the morning it can incubate throughout the day and go into the refrigerator that evening. The yogurt will be perfect for breakfast the next day. I serve the girls a plain bowl. They top it with fruit, honey and granola. 3 quarts every 2 days. It must be good. I promise you it is good. Better than anything you can get in a grocery store. The homemade yogurt doesn't have a bitter after taste and it isn't as sour as its store bought cousins. You can add 1/4 to 1/2 cup of sugar to the milk in the beginning if you prefer a sweeter dessert type of yogurt. If all you can find is the large containers of plain organic yogurt go ahead and buy it. You can spoon the yogurt into an ice cube tray and freeze it. Pop them out and keep them in a freezer bag. To make another batch of your own yogurt just set the number of cubes you need of the frozen yogurt out on the counter and let it thaw. In the beginning whne you mix your milk and dry milk powder you can also add a couple tablespoons of instant pudding to flavor it. Once you accomplish the basics of making the yogurt you can experiment and create your own custom flavors. This is one of the easiest, healthiest, best things I have taught the girls to make this summer. Next we are tackling mozzarella cheese. Go on. I dare you to make a quart.

Christmas is the time of year when thoughts turn to night time snacks, warm drinks and toasty fires. It is the time when I usually make trash. Although since moving to Virginia somehow it got left behind. This year it is front and center. Trash is a treat my best friend and I made together every year from the time I was 17 until my late thirties. This year I make it alone as she is no longer with us. Gather together worcestershire sauce, butter, garlic, salt (or Lowry's season salt). I forgot to buy the Lowry's. Melt a stick of butter and pour in a bottle of worcestershire sauce. Add garlic and salt to taste. Some of us believe there can never be enough garlic. Worcestershire makes my mouth water when I smell it. Choose and assortment of cereals. Hard dry cereals that will retain their shape. Not flakes. Some people believe that it isn't good if name brands are not used. I have made this stuff for 20 years and I promise you the generic cereals equal to chek's cereal works perfectly. Add pretzel sticks , butter squares, nuts, cherrios (generic) and any other hard square or round cereal that strikes your fancy. At times I have added cracklin oat squares for a bit of a sweet flavor. Generic cereal works just as well. Put it all in a large roaster. Mix well. Drizzle the melted butter/sauce mixture and toss well inbetween stirrings. Don't pour it in all at once. The cereal will be gross and soggy and will fall apart. Stir and turn gently lifting from the bottom to the top. Set the roaster on low. Periodically throughout the day give it a stir. Let the cereal cook until it is dry. Slow roasted snacking goodness. At the end of the day you have made a wonderful snack for your family. This is also a great recipe to let kids help with. Spread it out on paper and let it cool making sure the cereal is dry. Store in a big air tight container. It will keep for months -if you don't eat it all within a week. I will be bagging some of this into decorative bakery bags and giving it as hostess gifts for the holiday parties we attend. I will also be giving some to our neighbors. It really makes a nice food gift. Note: This roaster by GE is on sale now at Walmart for under $30. There is also an insert to make this into a buffett steaming tray for hot foods. Little did I know when I purchased this that it would be by far one of my best investments. If you don't have a roaster spread the mix out on baking pans and bake in a slow oven stirring until the mix is roasted dry.