Delicio Recipe List

My friend Mary at All Things Food~Cooking with Mary and Friends  brought me two gallons of strawberries the other day from Willard Farms . They are beautiful, fragrant and delicious! I decided to make three different types of jam. One regular batch of Strawberry Jam. One batch of Strawberry Jalapeno and one batch of Strawberry Basil Jam. I washed and trimmed the stems of one gallon of strawberries. That yielded about 6 cups of chopped strawberries. It would have been a little more, but my hubby and son kept sneaking strawberries from the bucket! LOL Strawberry Jam Base: 6 cups chopped strawberries 8 cups sugar (more or less depending on the sweetness of the berries) 1 pkg Sure-Jell fruit pectin Add the strawberries to a large pot and mash a little with a large spoon or potato masher. When some juice has been extracted, add the pectin and stir to dissolve. Bring to a boil and add the sugar. Bring back to a rolling boil for at least one minute. I cooked mine a bit longer. Remove from...

1 cup   granulated sugar 1/4 cup   cocoa 1/4 cup   butter 1/4 cup   milk 1 teaspoon   vanilla Mix sugar, cocoa, butter and milk together. Over medium heat, bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat with a mixer for 3 minutes or until spreadable consistency. This is not a fluffy kind of frosting that you use to decorate a cake. I did use it on the layer cake in the picture, but this is more of a icing that would go on a sheet cake. The mixture will harden some, but it definitely shouldn't be soupy. Be careful not to heat it over too high a heat, or the sugar will start to turn to candy, which will make the mixture grainy. Spread on the cake quickly and let it set until completely cooled. 

My Mama loved Pepper Jelly! I remember her having the green jelly in the little jars. She would get Ritz Crackers and smear them with cream cheese and Pepper Jelly! I bet she would have eaten this stuff up!!! 4 cups Red Onion, finely chopped 1 1/2 cups Apple Cider Vinegar 1/2 cup Red Wine Vinegar 1 pkg (1.75 oz) fruit pectin 1/2 teaspoon dried Basil 1/2 teaspoon black pepper 4 cups sugar 3/4 cup dark brown sugar, firmly packed In a large pot, combine all ingredients EXCEPT the sugars. Bring to a rolling boil. Add sugars. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat and skim off any foam that may have formed. Spoon jam into heat resistant jars and cool to room temperature. Store in the refrigerator. You can also use a water bath and can the jam to store it in your pantry!

These candied pecans remind me of Christmas! They smell awesome and taste delicious! Just a word of caution, they are addictive! We eat them by the handful! � cup sugar � cup butter � cup light corn syrup � tsp cinnamon 3 cups pecans Whisk sugar and cinnamon together in a medium sauce pan. Bring sugar mixture, butter, and corn syrup to a boil. Place pecans in a grease 13X9 dish, pour sugar mixture over them and stir. Bake at 300 degrees for about 45 minutes, stirring every 15 minutes.