I have been trying to come up with an alternative to milk and sugar filled sweetened condensed milk. I think this Non-Dairy Sweetened Condensed Milk is a great substitute.
Welcome to Day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.
I have had this recipe written in my recipe journal since the early 1990s, waiting to be made. I am shocked that I waited so long to make it because this stuff is seriously amazing. I have been doling it out to my friends by the spoonful. It’s been like, “Oh, you have come by to visit me? Open your mouth, taste this.” No one has been disappointed. Continue reading
Let’s face it, getting kids to eat healthy foods is not always easy. I had such plans with all of my children: they were going to love broccoli and hate Sweet Tarts. I did achieve the former; all five of my kids are broccoli lovers, but dang it, all five of them love red and blue dye, ascorbic acid and corn syrup laden candies, too. As babies and toddlers, I had so much control over their diets. They really were pretty good eaters. However, when they got to be school aged and started playing and eating at friends’ homes, all of my good work went out the window. Continue reading
I have long been fascinated by flavored butters. For some reason, however, I have never ventured past honey butter on corn muffins or garlic butter on bread. My world has been significantly broadened since reading Lucy Vaserfirer’s new book Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces (50 Series)
(ad). Who doesn’t love butter? Continue reading
- 2 cups apple cider vinegar
- ½ cup molasses
- ½ cup gluten free soy sauce (you can use regular if you aren't concerned about gluten)
- juice of 3 regular sized limes + juice of ½ grapefruit
- 2 Tbsp mustard seeds
- 3 Tbsp salt
- 1 tsp ground white pepper
- 1 tsp whole cloves
- ½ tsp curry powder
- 5 cardamom pods, smashed
- ½ tsp crushed red pepper flakes
- 3 garlic cloves, smashed
- 1 cinnamon stick
- 4 anchovies, chopped
- 1 yellow onion, chopped
- 2 slices dried ginger
- ½ cup agave nectar
- Combine all ingredients except the sweetener in a 2 quart saucepan; boil.
- Reduce heat; simmer for 10 minutes.
- Add agave to vinegar mixture and whisk to combine.
- Cook sauce for 5 minutes, then transfer to a glass jar with a tight fitting lid.
- Refrigerate, covered for 3 weeks.
- Do not use yet!!
- Strain to remove solids and return to jar.
- Refrigerate for up to 8 months.
Mine is a family that loves dipping sauces. From ketchup to ranch, from gravy to marinara sauce, we manage to find a sauce of some sort for just about everything. A large portion of the sauces we use are store bought. I have yet to find a homemade ketchup that isn’t cloyingly sweet or a homemade mustard that isn’t so spicy I can barely stand it. I have learned, though, that some great sauces can be created with store bought ingredients. Continue reading
We lived in Utah for three years when my sons were tweens. While we lived there, they became addicted to a little known condiment called Fry Sauce. If a restaurant serves French fries in the state of Utah, it serves Fry Sauce. Leave the state and the sauce disappears. It is a regional phenomenon. Continue reading
I finally got to the Jacksonville Farmer’s Market. It was the middle of March and a lot of the “seasons” were coming to an end. I bought three flats of strawberries along with a bunch of other produce. I got home and literally stuffed every nook and cranny of my refrigerator with fruits and vegetables. Then I turned around and there were all of those strawberries, still sitting on the counters. Continue reading
Well, I am back. I cannot tell you how much your well wishes and prayers meant to me and my family. Truly, the week was filled with many tender mercies. My husband, for any of you who missed it, was accidentally shot in the chest last Saturday. It was a freak thing. The police think the round actually left the top of the gun, not the barrel. The doctors said that 1/4 inch either way and he would have been a goner. As it is, the bullet did a lot of damage and open-chest surgery is no laughing matter. We were well taken care of, though. Meals were brought in, kids were picked up from school, you name it and a friend or family member was there asking if they could do it. Continue reading
We got a new barbecue last month. Isn’t Florida fun! Who starts grilling in March? So far, we have had the normal stuff; hot dogs, steaks, ribs, sausage. When my in-laws came to see us over Spring Break, we got out ten pounds of chicken hindquarters for a huge batch of bbq chicken. I finished it all with a homemade sauce. Continue reading
We had a great harvest from our plum tree this year. It’s a Santa Rosa plum tree. They are so delicious, but we really couldn’t eat all of them. I cooked up half of the remaining plums, pureed and froze them. I liked the idea of a pseudo apple sauce…a plum sauce. It was very tasty with the addition of some sweetener. I used stevia, my family would prefer brown sugar. Either way, it will probably end up in a cake. Continue reading
Before I moved, my local Kroger owned grocery store had Adam’s peanut butter on sale for $1.25 per jar. I couldn’t pass up the sale, even though I was in the middle of packing. Well, it’s all gone now. I really tried to make it last, but I am weak when it comes to peanut butter. Continue reading
My husband’s first cousin plants 100 tomato plants each year in her amazing garden. She makes all her own tomato products and more for her married kids and some more for her brothers and sisters. She does marathon sessions using her stove and all of her camp stoves. I cannot imagine the work she does. I had 12 plants last year and was dying! Here is a recipe for pizza sauce that I make that is really, really
tasty. Continue reading
Today a basket of peppers, chilis and tomatoes that someone graciously shared with me became 14 beautiful pints of salsa. The process began with roasting peppers and ended with boiling the pints. All told, it probably took about 3 hours. The herbs and spices were already in the cupboard, as was the tomato paste. Onions were the only ingredient that had to be purchased just for this recipe…and if you are growing them, maybe this will be an almost free thing for you.
- 6 cups tomatoes, peeled and chopped
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- ½ cup chopped roasted chili peppers (or you can use 1 small can~ I have done both)
- 1 small can tomato paste
- 1 chopped jalapeno pepper
- 1 tsp garlic salt
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 2 Tbsp sugar
- 2 Tbsp vinegar (because tomatoes just aren't acidic enough these days to be completely safe in a boiling bath)
- Combine all ingredients in a huge pot.
- Simmer for about 90 minutes.
- Pour into clean pint jars. Adjust prepared lids and boil for 15 minutes.
I was raised on Miracle Whip and married a strictly mayonnaise man. Gradually, I stopped buying Miracle Whip and converted to mayo, but I didn’t really ever love it. Then, about seven years ago, I decided to try making homemade mayonnaise and I found my true sandwich spread. Admittedly, there have been times when I have reverted back to store bought, but in my opinion, homemade is best. It only takes about 5 minutes to make!! Continue reading