To Soften the Blow

Cinnamon Honey Butter

1 cup butter, softened
3-5 T new unfamiliar honey
1 tsp cinnamon

Mix until combined into a smooth, gooey consistency. Spread on toast, pancakes, waffles or whatever makes you smile.

Pesto, Pesto, Do Your Very Besto....

I have always wanted to make pesto, even before I knew what it was....just the sound of it sounds.....well, YUM. A few weeks ago my husband rented "House Boat" as an attempt at romance, and that lovely little ditty that Sophia Loren sings...

"Presto presto
Do your very besto
Don't hang back like a shy little kid
You'll be so glad that you did what you did
When you do it with a bing bang bong
A bing bang bong"

...goes through my mind (and sometimes even slips out of my mouth) as I spread my delicious homemade pesto on my bread. Although this is my first attempt at pesto, I don't think there are any hard rules as to what you can or can't put in it. The basics of course; basil, olive oil, and garlic are pretty standard, but I've heard of people leaving out the Parmesan cheese and nuts, and adding just about anything they desire. Mine went something like this:

2 cups fresh basil leaves (I used lemon, regular and cute little unknown kind)
1/2 cup chopped walnuts (cheaper substitution for pine nuts)
3-4 cloves garlic
1/2 cup olive oil (use the good stuff if you have it)
1/2 cup grated Parmesan

I guess the easy way is to processes the basil and oil in the food processor, which I don't have, but my blender worked pretty good. Then add the garlic, nuts, Parmesan and remaining oil. I also read here that you can toast and roast your nuts and garlic for a deeper flavor; I did and it turned out YUM (repetitive, I know).

Warning: Basil has a tendency to turn brown after it is cut up, oxygen being the enemy here. I found that pouring a nice thick layer of olive oil over the top of the pesto before storing it in the fridge helps to keep the lovely green color. I also read, and will try next time, that if you quickly blanch the basil leaves and then immediately immerse them in ice water, it helps to maintain the color.

My favorite way to eat the pesto is to spread it on toast and top with a fresh tomato and a little bit of pepper. I'll admit, Laser Boy is the only one of my kids (husband included) that has even ventured to taste it, so I'll just keep singing my slightly modified Sophia Loren song and maybe one day they won't be so shy and "bing, bang, bong" basil heaven.

Easy Apricot Jam (No Pectin)

While we were visiting Grandma, we loaded up a huge box of apricots from the weighed down branches of her apricot tree. We shared them with everyone we stopped to visit and still ended up with a LOAD of apricots.....and here we are, day 3 of making apricot jam.

The thing I dislike the most about making jam is spending money on pectin only to end up with runny jam. My second issue with making jam is the amount of sugar......oh my! I found a recipe than doesn't require pectin and then I cut the sugar in half and added crushed pineapple. Turns out, it was fairly easy and my husband (who can usually detect even a thought of reduced sugar) loved it. So, here it is.

Once the jam gets cooking things really move fast. The jam should be quite hot when put into the jars so the lids will seal as the jam cools, so it is best to have the jars ready and waiting. Wash the jars in hot soapy water, or if the dishwasher isn't broken, USE IT! With one batch, I filled 4-5 pint jars. Have the lids ready and just as the jam is about done put them in boiling water for about a minute, this also helps with the sealing.





Apricot Jam

~10 cups halved, pitted and slightly squished apricots

~5 cups sugar

~About 1/3 cup (15 tsp) lemon juice

~Crushed pineapple

(I used half of a 20 oz can, but you could probably use the whole can or leave it out completely. It just adds a little more sweet to make up for the reduced sugar.)

Put all the ingredients in this order into a large pot and let it sit for an hour or two. The apricots will start to juice, and when there is a fair amount of juice in the pot it's time to heat it up.

Option 1: Bring it to a boil on high, stirring often. Once it is rolling you'll need to stir it constantly for about 30 minutes. When it boils down to about half the original volume and is thick (think boiling jam) it's ready to pour into jars.

Option 2: Bring it to a boil on medium high, stirring occasionally. Once it is a consistent boil, keep your eye on it and stir often, for about 45 minutes. When it boils down to about half the original volume and is thick (think boiling jam) it's ready to pour into jars.

I also read that if you skim the froth off and save it as you go, it makes a yummy syrup for pancakes or ice cream. I saved it, but I haven't tried it yet.

Pour or ladle jam into jars, wipe the top of the jars with a clean, wet towel and put the hot lids on. I used a spatula to get the lids out of the water one at a time, but I hear there is a little magnet grabber you can buy to make it easier. Screw the rings on tight and turn the jars upside down for five minutes. Turn them right side up and let them cool. A good sign is the popping sound they make as they seal.

Copious Cupcakes

It all began in the depth of winter. With cold toes and an itch to grow, I succumbed to the farmer's blood running through my veins. Spring was forever away so I began to make plans...big plans for a big garden. Months later, the bounty was abundant....often more than I could handle. Then, an answer to my prayers. A contest. A contest with amazing prizes (scroll down) and involving Basil. The Iron Cupcake: Earth brings together some of the worlds most talented, and funny, bakers together to create a yummy cupcake from.....BASIL. It may seem like a strange idea to some, but out of desperation to use more of my copious crops I had already come up with a plan, and although I'm a little inexperienced in the cupcake world I couldn't resist the opportunity. Here is the result.

Copious Cupcakes

Mix together:
1 1/2 C Flour
1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Set aside.

In a separate bowl combine:

2 eggs, beaten

1 C sugar

1 C shredded zucchini

1/3 C cooking oil
Mix well.

Add the flour mixture to the wet mixture and carefully combine. Then fold in 1/4 cup chopped cinnamon basil.
Pour into a dozen cupcake holders and bake at 350 for 25 minutes.

While cooking mix together:
8 oz cream cheese
1 C powder sugar
1 tsp vanilla

Beat until smooth then gently mix in 8 oz Cool Whip and 1/4 C finely chopped cinnamon basil. Taste test just to be sure.

When cupcakes are done baking, let them cool, then frost and serve!

Every kid loves the frosting !

The real test comes when they get to the cake....still no slowing down.

Oh ye of little faith....

But in the end wrappers were licked and tummy's were full.

What a kick to try...hehe, and share my blessings through....well, cake.