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Fresh From Oregon

Experience the Fresh Taste of Oregon...

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Peanut Butter Cookies

December 7, 2014 · by Carrie Trax ·

Peanut Butter Cookie SandwichesOne batch of dough equals three ways to make some delicious peanut butter cookies.  Peanut butter cookies are one of my youngest son’s favorite cookies.  I am always looking for a way to make them a little different but keep that peanut butter flavor he loves.  Here is a way to create a variety of cookies and you only have to make one cookie dough.  You can make old fashion peanut butter cookies, peanut butter thumbprint cookies and a peanut butter sandwich cookie.  I used strawberry jam but you can use any jelly or jam that your family likes, the combinations are endless. If you double the Old Fashion Peanut Butter Cookie recipe below you can make 2 dozen of each peanut butter cookie out of one bowl of dough.  The recipe for the old fashioned peanut butter cookie is a good one, I have placed 1st for three years in a row at my county fair!

Old Fashioned Peanut Butter Cookies ~ makes 3 dozenPeanut Butter Cookie Sandwiches
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cups peanut butter
1 1/2 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs
extra sugar for rolling

Preheat oven to 350 degrees.  In medium bowl combine the flour, baking powder and salt, set aside.  In large bowl beat butter, peanut butter and vanilla until combined.  Add brown and white sugar and beat until creamy, about 2 minutes.  Add eggs one at a time until mixed.  Add flour mixture and mix until just combined.  Roll into 1 1/2 -inch balls and then roll in the extra white sugar.  Using a fork, flatten cookie and make a criss-cross pattern.  Bake for 10-12 minutes or until lightly brown.  Let cookies cool on baking sheet 5 minutes and then remove to a wire rack to cool completely.

Peanut Butter Sandwich Cookies
Take two of the baked peanut butter cookies above add 1 teaspoon of jelly or jam on one cookie.  Place second cookie on top and press down to squeeze the jelly or jam evenly inside the cookie.

Peanut Butter Thumbprints with Jelly
One batch of Peanut Butter cookie dough
1 cup chopped peanuts
1/2 cup favorite jelly or jam

After making the peanut butter dough roll into 2-inch balls.  Roll in the chopped peanuts and place on baking sheet.  With your thumb make a deep indentation.  Bake for 10-12 minutes or until golden brown.  Cool on rack for 5 minutes and then remove to a wire rack to cool completely.  Add a 1/2 teaspoon of the jelly or jam to the center of the cookie.

Peanut Butter Thumbprint Cookies with Strawberry Jelly

 

 

Filed Under: baking, cookies, desserts, fruit, Holidays · Tagged: baking, Christmas, cookies, holidays, jam, jelly, peanut butter

Mint Lime Mojito Jelly

September 4, 2013 · by Carrie Trax ·

Mojito Lime Jelly

Fresh from Oregon means fresh from my own garden.  I planted a big barrel of Mojito mint and it is ready to harvest.  So what to make with all this mint … Fresh From Oregon Mint Mojito Jelly.  This is great served as a condiment with pork or lamb but I like to just spoon it over a block of cream cheese and serve it with crackers.  Great recipe to preserve the Fresh From Oregon taste you can enjoy throughout the whole year.  It also makes a quick and easy treat for unexpected guest who stop by, enjoy!

Mint Mojito Jelly
2 cups fresh mints leavesmint
8 cups water
1 box powdered pectin
4 cups white sugar
1 cup fresh lime juice

Bruise mint leaves a bit with a fork or by twisting.  Add to the water in a saucepan.  Boil over high heat until reduced by half to 4 cups of liquid.  Strain and discard the leaves.  To the water add the box of powdered pectin and stir until dissolved.  Add the sugar and fresh lime juice.  Bring to a boil.  Boil for one minute, stirring constantly.  Remove from heat and skim foam of the top if any.  I add a few drops of green food coloring to make it a little more greener.  Ladle into sterilized jars and process for 10 minutes in a hot water canner.

Recipe from ~ Crafty Staci

Filed Under: Award winning recipes, canning · Tagged: herb, jelly, lamb, mint, mojito

Fresh Blackberry Apple Jelly

July 19, 2013 · by Carrie Trax ·

Blackberry Apple JellyIf the word homemade jelly makes you think wow that’s a lot of work and looks so hard to do I am here to change your mind.  I have been making my own jam for 30 years and I always thought jelly was a lot of work until I decided I was going to give it a try last year.  At first I went to the store and bought a jelly strainer with the washable cheesecloth and started to make my first batch.  It was easy to take the fruit, add some water and let it cook down for about 5 minutes.  So with my cheesecloth lined strainer I added my fruit and juices only to discover the store bought metal strainer was not as sturdy as I thought and the cheesecloth did not hold all my cooked down fruit.  I did eventually get all the juice into a bowl and made my first jelly but I needed a better way to strain my juice from the fruit.   One Saturday morning my husband and I went to an  estate sale and there in front of my eyes was a vintage jelly strainer.  For $5 I could not pass it up and had to give it a try.   After making my first batch of jelly in this vintage jelly strainer I was hooked.  I have found 2 more since at estate sales and sometimes I have 3 different batches of jelly going at one time.  With blackberries Fresh From Oregon this week it was time for me to make a batch of blackberry apply jelly.  So if you have been thinking about making homemade jelly just hit a few estate sales and come home with your own vintage strainer and get started.

Fresh Blackberry Apple Jelly
3 pounds blackberries (2 1/2 quarts)Blackberry juiceCut apples in pot2013.06.29@17.10.32._IGP0706
1 1/4 cup water
8 medium apples
Bottled apple juice (maybe)
1/4 cup lemon juice
8 cups sugar
2 pouches (3oz each) liquid fruit pectin

In large sauce pan, bring blackberries and 1 1/4 cup water to a boil.  Reduce heat and simmer for 5 minutes.  Line a stainer with a double layer of cheesecloth and place over a bowl.  Place berry mixture in strainer and let stand for 30 minutes or until you think all the juice has strained out.  Reserve the juice and discard the pulp.

Remove and discard the stem and blossom ends of the apples (do not peel or core), cut into small pieces.  Place in large saucepan with just enough water to cover.  Bring to a boil.  Reduce heat and simmer for 20 minutes or until apples are tender.  Place apples in cheesecloth lined strainer and leave for 30 minutes.  Reserve juice and discard pulp.

Measure the reserved blackberry and apple juice to 4 cups each.  If necessary, add bottled apple juice to get to the 4 cups.  Stir in lemon juice and sugar and mix until sugar is dissolved.  Bring to a full rolling boil, stirring constantly.  Stir in the two packets of liquid pectin; return to a full rolling boil.  Boil for 1 minute, stirring constantly.

Remove from heat; skim off foam.  Ladle into hot jars, leaving a 1/4-inch headspace.  Wipe the rims of the jar and adjust the two-piece cap.  Process 10 minutes in a boiling water bath.  Remove jars from canner and set on a towel to cool.

Source ~ Taste of Home Canning & Preserving magazine

2013.06.29@20.29.17._IGP0715

Filed Under: apples, berries, canning, farmers market, fruit · Tagged: apples, berries, blackberries, Canning, jelly

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