This is for 1-quart jar of pickles if you want more just keep doubling recipe
Clean sterile quart jars for as many pickles you will make
1/4-cup vinegar
1/2 tablespoon pickling spices
1-clove of garlic
1 1/2 tablespoons salt
1/2- tablespoon sugar
1- dill blossom
As many cucumbers that you will want to use
Wash cucumbers and put into jars
Add vinegar pickling spices garlic salt and sugar
Fill jars with water to cover cucumbers
Screw on covers and shake jars 4-5 times to mix
Let stand on counter for 3 days then put in refrigerator
July 29, 2009
HOME MADE DOG BISQUITS FOR YOUR DOG
1-CUP ALL PURPOSE FLOUR
1-CUP WHOLE WHEAT FLOUR
1/2-CUP WHEAT GERM
1/2-CUP DRY POWDER MILK
1/2-TEASPOON SALT
6-TABLESPOONS MARGARINE
1-EGG
1-TEASPOON BROWN SUGAR
1/2-CUP WATER
MIX FIRST 6 INGREDIENTS
CUT IN MAGARINE
BEAT EGG AND SUGAR ADD TO FLOUR MIXTURE WITH WATER
KNEAD FOR SEVERAL MINUTES WITH HANDS
ROLL OUT TO 1/2 INCH THICK
CUT WITH CUTTER TO THE LENGHT THAT YOU WANT DEPENDING ON THE SIZE OF YOUR DOG
PLACE ON GREASED COOKIE SHEET PAN
BAKE AT 325 DEGREES FOR 25-30 MINUTES
TURN OFF OVEN
LET HARDEN IN OVEN BEFORE REMOVING
1-CUP WHOLE WHEAT FLOUR
1/2-CUP WHEAT GERM
1/2-CUP DRY POWDER MILK
1/2-TEASPOON SALT
6-TABLESPOONS MARGARINE
1-EGG
1-TEASPOON BROWN SUGAR
1/2-CUP WATER
MIX FIRST 6 INGREDIENTS
CUT IN MAGARINE
BEAT EGG AND SUGAR ADD TO FLOUR MIXTURE WITH WATER
KNEAD FOR SEVERAL MINUTES WITH HANDS
ROLL OUT TO 1/2 INCH THICK
CUT WITH CUTTER TO THE LENGHT THAT YOU WANT DEPENDING ON THE SIZE OF YOUR DOG
PLACE ON GREASED COOKIE SHEET PAN
BAKE AT 325 DEGREES FOR 25-30 MINUTES
TURN OFF OVEN
LET HARDEN IN OVEN BEFORE REMOVING
APPLE BUTTER
3-pounds firm eating apples
2-cups apple cider
1-cup sugar
1/2-cup dark brown sugar
1-teaspoon cinamon
1/4-teaspoon allspice
1/8-teaspoon cloves
Put a small plate in the refrigerator to chill to later test the apple butter.
Quarter the apples remove the core. Do not peel them.
Slice them then put in a heavy sautee pan.
Add the apple cider bring mixture to a boil. Then simmer the apples stirring once or twice Until they start to fall apart aproximately 10-20 minutes.
Put the apples through a food mill or strainer into another heavy bottom pan.
Return the apple puree to the new saucepan bring to a boil then lower heat.
Add brown sugar cinamon allspice and cloves.
Let this simmer for 1 to 1 1/2 hours or until it is very thick.
Watch the apple butter closely when it thickens you do not want it to burn.
Test it for thickness by putting a teaspoonfull it on the plate that you put in the fridge earlier.
If no liquid separates it is ready to put into jars. If it does separate keep cooking it.
Put butter into sterilized jars put on lids allow the jars to cool completely then store in refrigerator.
2-cups apple cider
1-cup sugar
1/2-cup dark brown sugar
1-teaspoon cinamon
1/4-teaspoon allspice
1/8-teaspoon cloves
Put a small plate in the refrigerator to chill to later test the apple butter.
Quarter the apples remove the core. Do not peel them.
Slice them then put in a heavy sautee pan.
Add the apple cider bring mixture to a boil. Then simmer the apples stirring once or twice Until they start to fall apart aproximately 10-20 minutes.
Put the apples through a food mill or strainer into another heavy bottom pan.
Return the apple puree to the new saucepan bring to a boil then lower heat.
Add brown sugar cinamon allspice and cloves.
Let this simmer for 1 to 1 1/2 hours or until it is very thick.
Watch the apple butter closely when it thickens you do not want it to burn.
Test it for thickness by putting a teaspoonfull it on the plate that you put in the fridge earlier.
If no liquid separates it is ready to put into jars. If it does separate keep cooking it.
Put butter into sterilized jars put on lids allow the jars to cool completely then store in refrigerator.
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