Brunswick Stew and Bread in a Jar (recipes)

Here a couple of recipes that by far beat those cupcakes I posted earlier.  I probably shouldn't have even shared that recipe because the frosting isn't that great so you will be better off making your own.  hee hee.  For the record I use mostly local and Organic ingredients for the sake of my family's health.  I am trying really hard to buy EVERYTHING organic but you know Cinnamon Toast Crunch is sooooo good.  Ok enough already let's get to the good stuff.... This is for you Rachel Kinsey!

Canned Pumpkin Bread or Bread in a jar

(this is a Southern Living Recipe)

9 wide mouth pint jars

2/3 cup butter

2 2/3 cup sugar

4 eggs (room temp)

2 cup canned pumpkin- or you can use 2 cup shredded carrot or 2 cup shredded apple instead

2/3 cup water 

3 1/3 cup flour

2 teaspoon baking soda

2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ground cloves 

1 1/2 teaspoon salt

2/3 cup nuts (i omitted these)

Grease wide mouth pint jars thoroughly.  Preheat oven to 325 degrees.  In a very large mixing bowl cream together butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Then add pumpkin and water, mix well.  In another bowl sift together flour, baking powder, baking soda, salt and spices. Gradually add dry ingredients to pumpkin mixture and beat until smooth.   

Pour mixture into greased jars filling half way (the 200 mark).  Bake for 45min. 

When breads are done, remove jars one at a time.  Wipe off rim and place lid and ring onto jar and let cool on the counter.  Place a towel over them to prevent a draft.  You will hear your jars pop one at a time that means they are sealed.  Store for up to 6 months. 

Brunswick Stew- Payne Style

1 package chicken thighs

1 package chicken legs (you could use a young chicken or any other cut of chicken with bones)

1 package frozen Lima beans

1 package frozen corn

1 large onion chopped

1 1/2 teaspoon garlic

3 or 4 large carrots chopped

4 stalks of celery chopped  

1 1/2-2 lbs potatoes cubed

1 can diced tomatoes

1 small call tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

1 bay leaf

1 tablespoon salt

1 1/2 tablespoon pepper

In a large pot cover chicken generously with water and bring to a boil.  Cook on med heat until meat is tender and falling off the bone, about an hour.  Take the chicken out and place in a colander to cool.  When cooled pulled meat off the bones and place back into the broth.  Add all ingredients to the broth.  Be sure to stir in the tomato paste.  Cook on medium for about 2hrs.  Don't forget to take the bay leaf out before you serve your stew.  This makes enough to feed an army of 8. 

Enjoy! Hugs and love....

Back to the grind....

Well I am back on it.  We have had a house guest and contractors in and out of here since we got home from our trip to Bristol for the Thanksgiving holiday.  Yesterday was the first day I felt like I was back to my routine.  We had a wonderful Thanksgiving.  We hiked, took a  Christmas lights tour, enjoyed our out of town family and ate lots of Candy Canes.  On our way home we went to White Top Mountain and picked out a Christmas tree, these nice men who worked on the farm cut it down for us.  It was so beautiful and peaceful to see miles and miles of Christmas trees atop a beautiful snowy mountain.  The tree is by far the most purdiest one we have ever had.  I also picked up a couple of freshly made wreaths- all for a steal.  We hope to make this a tradition each year.

Today I resumed  baking.  I made some cupcakes after watching cupcake wars last night.  I wanted to use some of my strawberry jam/syrup that I jarred in hopes of reusing the jars for another go at  Strawberry Preserves.  If you don't keep up, I tried making Strawberry Preserves and it turned out to be more like syrup with chunks of strawberries.  So low and behold I whipped up some cupcakes using what I had.  Here is the recipe to try.  Let me know what you think, the contractors laying our walkway loved them. Hugs and love.....

Strawberry Cupcakes 

2 cups sifted all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground all spice
1/4 teaspoon nutmeg
1/2 cup butter
1 cup sugar
3 eggs
1 cup strawberry preserves
2/3 cup milk
Fresh fruit for garnish ( i had blueberries so that is what i used, strawberries might be more appropriate though)

Sift flour, salt, baking powder and spices together.  In a separate mixing bowl cream together sugar and butter until light and fluffy using a mixer.   Beat in eggs one at a time and then add preserves. Mix well.  Slowly add the dry ingredients alternating with the milk until the batter is smooth.  Pour batter into paper lined cupcake pans and bake @ 350 degrees for 25-30min.  Makes about 20  regular sized cupcakes.

Frosting

1 8oz package cream cheese

1 cup confectioners sugar

1/4 cup butter

1/2 teaspoon vanilla extract 

2 tablespoons strawberry preserves

cream together butter and cream cheese using a mixer.  add vanilla and mix well.  add confectioners sugar and cocoa until smooth. lather those cupcakes up!!! 

enjoy!