Plums, pitted and diced
|4 ½ pounds|
Water, or as needed
1 . Stage
Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours.
2 . Stage
Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight.
3 . Stage
Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
4 . Stage
Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes.
5 . Stage
Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6 . Stage
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7 . Stage
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
1 . Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 1/2 x 8 1/2-inch loaf pan with butter. Whisk the flour, oats, baking powder, and salt together in a bowl; set aside.
2 . Whisk the eggs in a mixing bowl until smooth. Beat in the bananas, sour cream, and melted butter. Add the sugar, cranberries, and lemon juice; beat until evenly blended. Fold into the oat mixture until no dry lumps remain. Pour into the prepared loaf pan.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.
2 . Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
3 . Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.
1 . Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2 . Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
3 . Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
4 . Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
5 . Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
1 . Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
2 . Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
3 . Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings.
4 . Remove venison from the marinade and shake off excess.
5 . Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a tart pan with a removable bottom and line with parchment paper.
2 . Mix together almond meal, oat flour, and baking powder in a medium bowl.
3 . Whisk egg, maple syrup, coconut oil, vanilla, salt, and almond extract in a large bowl. Fold in almond meal mixture to form a sticky dough.
4 . Press dough into the prepared tart pan. Arrange pears on top.
5 . Bake in the preheated oven until golden brown, 22 to 25 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
3 . Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
4 . Pour brownie batter into an 8-inch square baking dish.
5 . Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.
1 . Finely chop the onion and fry in vegetable oil, add a pinch of salt. When the onion becomes a little golden, add chopped garlic and fry for several minutes, then pour in the vinegar, it will immediately evaporate but leave a pleasant taste.
2 . Add julienne pepper to the onion and cook for another 3 minutes.
3 . Add diced tomatoes and sauté for 5 minutes.
4 . In another pan, fry the meat until golden brown.
5 . In a pan with vegetables, add tomato paste, mix and cook for another minute.
6 . Add the meat to the vegetables and pour in the water. Bring to a boil and add all the spices, adjika and salt to taste. Stew under the lid for 20 minutes.
7 . Sprinkle ready turkey goulash with chopped herbs and serve.
8 . Bon Appetit!!!
9 . Cut the fillet into slices, salt, pepper, add sugar, one chopped clove of garlic and a tablespoon of vegetable oil, mix well and let the meat marinate a little for 15 minutes.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
2 . In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
3 . Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
1 . Preheat oven to 350 degrees F.
2 . Knead the flour into the cookie dough until smooth.
3 . Roll the dough out to 1/4-inch thickness. By hand, or using a Christmas light cookie cutter, cut out shapes.
4 . With a spatula, gently transfer the cookies to a baking sheet. Using a drinking straw, press a hole at the top of each cookie.
5 . Bake for 15 minutes. Transfer to a wire rack and let cool completely.
6 . Separate different colors of M&M'S® Brand Chocolate Candies, and set aside.
7 . Spread vanilla frosting on top of each cookie. Arrange a solid color of M&M'S® Brand Chocolate candies on top of each cookie.
8 . Let the cookies dry for 30 minutes. Run licorice laces through each hole, connecting the cookies into one continuous strand.
1 . In a large pot of salted boiling water, cook pasta until al dente; drain.
2 . Meanwhile, blanch broccoli in boiling water; remove with a slotted spoon and set aside.
3 . Heat olive oil in a skillet over medium heat. Add minced garlic and pesto; sauté for 2 minutes. Stir in chopped tomatoes; set aside.
4 . In a large bowl, toss cooked pasta with broccoli, cooked chicken, and tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper; mix well and serve warm.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Line a baking sheet with aluminum foil.
3 . Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until the mushrooms have given off their juice and the juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.
4 . Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.
5 . Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as the bacon cooks, for crisper pieces.
6 . Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.
7 . Place the flatbread crust onto the prepared baking sheet, and spread marinara sauce over the crust.
8 . Spread the mushrooms and garlic evenly over the pizza.
9 . Spread asparagus over the pizza.
10 . Arrange bacon pieces on the pizza.
11 . Sprinkle mozzarella cheese all over the pizza, followed by Asiago cheese.
12 . Bake in the preheated oven until the cheeses are melted and bubbling, 12 to 15 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2 . Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
3 . Melt coconut butter in a small bowl. Beat egg into the butter and pour into the flour mixture. Mix in applesauce and vanilla extract. Fold in raisins and walnuts and mix into a doughy batter.
4 . Scoop batter into the muffin liners using an ice cream scoop.
5 . Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let muffins cool for about 5 minutes.