homemade Archives - Fresh From Oregon

Homemade Strawberry Lemon Jam

May 26, 2016 · by Carrie Trax ·

Once you taste your own homemade strawberry jam, you’ll never want store-bought again! With the strawberries coming into season here in Oregon I need to get my water bath canner out and jars washed to make my strawberry lemon jam. The last few years I have been using the recipe for strawberry lemon jam from the Ball® Blue Book. The lemon peel gives this jam just another layer of flavor. When I first got married I wanted to make jam and the first one I made was strawberry. It is easy and simple to make and when you taste it you will feel like you are eating fresh strawberries. Make sure you make enough to last throughout the year since strawberries season is usually about a month long depending on your weather.

Homemade Strawberry Lemon Jam
1/4 cup thinly sliced lemon peel (about 2 large)*
4 cups crushed strawberries (about 4 pints)
1 tablespoon lemon juice
6 tablespoons Ball^® RealFruit™ Classic Pectin
6 cups sugar
7 (8oz) half pint glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
Add strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
* How to make lemon peel with Crisp™ “Tools for Healthy Eating”.

Recipe from ~ Fresh Preserving ~ Ball®

Fresh Cranberries

November 22, 2014 · by Carrie Trax ·

This Thanksgiving or any holiday enjoy the sweet and tart taste of cranberries 3 ways. Enjoy homemade jellied orange cranberry sauce that tastes better than the one from a can and so easy to do. You can combine the fresh flavors of cranberries, oranges and apples with a little sugar and in a few minutes you will have a crisp relish your family will be asking for seconds of! Cranberry glaze for your turkey (works good with ham too) will give you another depth of flavor to your holiday dinner. Fresh cranberries are always a perfect addition to the holiday table.

Cranberry Relish
1 (12 oz) bag whole fresh cranberries
2 tart green apples (I used Granny Smith), peeled, cored and cut into thick pieces
1 large seedless orange (peel on), cut into 12 pieces
1 cup sugar

In the bowl of a food processor add the cranberries, apples and orange pieces. Pulse 12-14 times, do not over pulse or the relish will be mushy. I used a Ninja Food Processor and it gave me the perfect relish with 12 pulses. Place mixture in a bowl and mix in the sugar. Let set for 45 minutes at room temperature. It is ready to serve or place in a container and refrigerate for later. Quick and easy and can be made the night before.
Recipe from ~ Simple Recipes

Jellied Orange Cranberry Sauce
2 (12 oz) bags whole fresh cranberries
2 oranges
1 3/4 cups water
2 cups sugar

Wash cranberries and add to a medium pot. Squeeze juice from orange into the pot and add the orange halves and the 1 3/4 cups water. Boil until the cranberries skins burst, about 20-25 minutes. Remove orange halves and over a bowl place a sieve or food mill and press through the cranberry mixture. You will get juice in the bowl, discard the pulp left in the food mill. Add juice to a medium saucepan and mix in the sugar. Boil to almost jelly point (see below spoon test)* or 220 degrees. Pour into glass canning jars (I use 8 oz short jars). If you are not processing the jars you can let set on your counter until cooled then add the lid and ring and place in refrigerator. If you what to process the jars leave a 1/4-inch head space, add the lid and ring and process in a boiling water bath for 10 minutes. These jars can now be left on your shelf.
*Spoon test ~ Dip a cool metal spoon into the boiling cranberry mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The cranberry sauce is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon.
Recipe adapted from ~ Ball Blue Book

Cranberry Glaze

1 (12 oz) bag fresh whole cranberries
1 cup water
1 cup sugar
1/4 teaspoon salt

1 teaspoon orange zest
2 tablespoons ginger, minced
2 teaspoons apple cider vinegar

1/8 teaspoon cayenne pepper

In a medium saucepan combine the cranberries, water, sugar, salt, orange zest, ginger and apple cider vinegar. Simmer over a medium heat until the cranberries burst, about 15 minutes. Remove from heat and stir in the cayenne pepper. I do not like it too hot but if you want more of a kick add more cayenne to taste. Place a mesh strainer over a saucepan and pour in cranberry mixture. With a wooden spoon or rubber spatula push the cranberries around to help the mixture get through the strainer. There will be nice thick cranberry pulp in your saucepan. Over medium heat cook until glaze thickens, about 10 minutes. With a basting brush coat the outside of your turkey 30 minutes before it is ready to come out of the oven. Leave turkey uncovered after adding the glaze . This glaze is also great tossed with meatballs as an appetizer or perfect to brush on a whole ham.
Recipe from ~ Brave Apron

Bob’s Red Mill Bread Contest ~ Swirled Pumpkin Bread

August 17, 2014 · by Carrie Trax ·

It has been a great year for me this year at the 2014 Clackamas County Fair in Canby, Oregon. I won 120 ribbons and was named “Queen of the Kitchen” and “Queen of the Fair”. One of the best awards was winning the Bob’s Red Mill Bread Contest at the fair. This pumpkin bread is made with Bob’s Red Mill white flour, whole wheat flour, rolled oats, dried cranberries and topped of with some of his raw pumpkin seeds. The swirl of cinnamon and sugar make this bread great for the dinner table or for making French toast for breakfast. I am also going to use it next time I make some bread pudding….yum!

Swirled Pumpkin Bread
5 cups Bob’s Red Mill flour
3 cups Bob’s Red Mill whole wheat flour
2 cups Bob’s Red Mill quick cooking rolled oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/2 cup Bob’s Red Mill dried cranberries

FILLING:
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

TOPPING:
1 egg, slightly beaten
1 teaspoon water
2 tablespoon Bob’s Red Mill quick cooking rolled oats
2 tablespoon Bob’s Red Mill raw pumpkin seeds
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie
spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened.
Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add
cranberries. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface and divide the dough in half. Roll each dough into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon and sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. In small bowl mix egg and water. Brush on loaves and sprinkle each with 1 tablespoon oats and 1 tablespoon raw pumpkin seeds. Bake at 350° for 55 minutes or until golden brown and internal temperature is 190 degrees. Check bread after 25 minutes if getting really brown tent a piece of aluminum foil over each loaf for the remainder of the baking time. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

In addition to this Swirled Pumpkin Bread you can also try my 2012 Winning Recipe “Blue Ribbon Honey Wheat Oat Bread”

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Homemade Pop Tarts with Jam

April 1, 2014 · by Carrie Trax ·

I recently did a presentation at Bauman’s Farm and Garden in Gervais, Oregon on unique jam and jelly recipes. As I was preparing for the presentation and deciding what I would talk about I started to realize that jams and jellies are not just for toast and biscuits anymore. I use them in many different ways in my home, like blackberry pepper jam for glaze on chicken or pineapple mint jam with ham and cream cheese on grilled rustic bread. But breakfast is still a great time to enjoy your homemade jam like my family’s favorite strawberry lemonade jam mixed with cream cheese for stuffed french toast. Try using jam as a topping for pancakes or waffles. You just mix 1/2 cup softened butter, 1 teaspoon powdered sugar with 2 tablespoons of your favorite jam and watch it melt down over your pancakes. But the best way to enjoy the different flavors of jam in the morning are homemade pop tarts. I found this is a great way to use up partial jars of jam you may have in the refrigerator. The following recipe is easy to make using my pie dough recipe or store bought pie dough and just some jars of homemade jam. Kids will enjoy helping you make and eat them.

Homemade Pop Tarts
Store bought Pie crust or
Homemade Pie Crust:
3 cups Bob’s Red Mill flour
1 teaspoon salt
1 ¼ cups shortening
1 egg
1 Tablespoon Cider Vinegar
5 Tablespoons Cold Water
Assorted jars of Jam*
To make the homemade pie crust mix flour and salt together. With pastry blender cut in shortening until it resembles small peas. In a cup, mix egg, cider vinegar and water. Mix into flour mixture until just blended. Divide dough in half and wrap with plastic wrap and refrigerate at least 30 minutes. Can keep for two days in a refrigerator.

To make the pop tarts you first need to make an egg wash: Combine 1 egg and 2 tablespoon water, set aside. Remove one piece of dough and roll out on a floured surface about 1/8” thick. Or if you are using store bought crust just open up and lay flat on your counter. Cut out 3”x4” rectangles or you can use different shaped cookie cutters like a heart or circle. Take one piece and spread about 2 tablespoons of jam, be carefully not to over fill. Spread out to about ¼ inch from the edge. With egg wash brush the edge of the dough around the jam. Place a second piece on top and crimp the sides with a fork. You will need to cut a few slits in the top dough or use a fork and poke some holes. Bake in a 400 degree oven for 15 to 20 minutes or until golden brown. Cool on wire rack and they will be ready to glaze and add some sprinkles!

Glaze:
½ cup powdered sugar
1-2 teaspoons milk
drop of vanilla extract
Mix above and glaze pop tarts after they are cool. Leave plain or sprinkle with colored sugars.

Some of my favorite jam combinations for homemade pop tarts:
~ Cherry Vanilla Jam ~ Blueberry Lemon Jam ~ Strawberry Lemonade Jam ~ Peach Red Raspberry Jam ~ Blackberry Fig Jam ~ Apple Pie Jam ~ Blueberry Cinnamon Jam

Nana Trax’s Homemade Pumpkin Pie

November 23, 2013 · by Carrie Trax ·

This is the recipe I have been using to make homemade pumpkin pie for the last 30 years. The recipe came from my husband’s grandmother “Nana Trax”. She is also the one who taught me to make homemade white bread. As she got older and could not knead the bread dough any more I would go to her house almost every Saturday morning to help make the 5 loaves of bread she would bake. During those Saturday mornings she would share other recipes and gossip and this pumpkin pie always reminds me of those times. I have fancied the pie up by adding some cutout leaf shapes but the taste of this rich and smooth pie is still the same recipe passed from one generation to the next.

Homemade Pumpkin Pie / Blue Hubbard Pie ~ Makes 2 pies
2 cups Pumpkin or Blue Hubbard squash puree
2 cups evaporated milk
1 cup sugar
2 eggs
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
2 unbaked pie shells ~ homemade (see recipe below) or store bought

Preheat oven to 350 degrees.
Place pumpkin or Hubbard squash puree in large bowl. Add evaporated milk, sugar and eggs. With a hand whisk mix until combined. Add the salt, cinnamon, ginger and allspice. Mix until all the ingredients are combined and mixed well. Divide mixture between the two unbaked pie shells. Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean. It is that easy!

Homemade Pie Crust
3 cups Bob’s Red Mill flour
1 teaspoon salt
1 1/4 cups shortening
1 egg
5 tablespoons cold water
1 tablespoon apple cider vinegar
In large bowl combine the flour and salt. Add shortening and with pastry blender combine until the flour mixture resembles small crumbs. In small bowl combine egg, water and cider vinegar. Add all at once to the flour mixture and mix until just combined. Divide dough in half and wrap in plastic wrap, refrigerate 30 minutes. When ready roll out one piece at a time to fit your pie pan. Remove any extra dough around the edge and roll the dough under and crimp the edges. Do not crimp the edge if you plan on adding a leaf border. Repeat with the second dough ball. With the extra dough roll out and cut out shapes with small cookie cutters. I used a new set of pie dough cutters that I bought at Williams-Sonoma. They cut out the shape and if you push harder they emboss the shape as well. If adding a leaf cutout to the pie’s outer crust you need to wet the dough with a little water and then lay down the leaf cutouts around the pie before adding the filling. For the cutouts in the center of the pie you will need to place them separately on a baking sheet and bake for about 10-12 minutes until golden brown. Add to the pumpkin pie once it has cooled to a warm temperature.