My angels

My angels

Wednesday, December 8, 2010

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....

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