Tag Archives: Splenda

Adjust for Elevation, and more: fruit and fruit products!

What I mean by fruit and fruit products is: whole fruits, halves, quarters, other assorted size/shape fruit pieces, canned in either water, syrup or juice. fruit juice relatively un-cooked fruit purees (since cooked fruit purees tend to end up being … Continue reading

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Reduced-Sugar Apple-Sumac Jam

I had about half a can of applesauce leftover from my fruit leather experiment, so I decided to pair it with some of the sumac extract I made a few weeks ago (from the sumac I picked on my 2010 … Continue reading

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Reduced-Sugar Pear Cardamon Jelly … from leftovers?

I told you about dehydrating pears recently … that the pears were packed in pure pear juice … and that I had plans for that juice. Well, today that juice and I had an appointment with destiny I bought two … Continue reading

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Defining Fruit Spreads

The terms are often used interchangeably, especially online, so here are the definitions I use when I’m naming one of my own fruit spreads: Jellies are made from fruit juice, or occasionally–in the case of things like pepper or mint … Continue reading

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Thick and Yummy Homemade No-Sugar-Added Eggnog!

My apologies! I probably should have put this post up before the holidays, huh? Sorry about that! I’m a bad blogger! When I first met my husband, I discovered that he possessed an AWESOME family recipe for homemade eggnog. It’s … Continue reading

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Plum Peach Ginger Crumble! Or … what the heck is a ‘crumble’ … and how can I make one for myself?

Sounds tasty, right? But first … a bit of administrivia One of the frequent questions I see on canning discussion lists is … how do you use all the things you can? I understand why they ask that question, too. … Continue reading

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We opened a jar of NSA Spiced Apple Slices yesterday …

… ones I made about six months ago–before I started blogging all my goodies–based on the recipe provided by the National Center for Home Food Preservation for Spiced Apple Rings. Now that we’ve had a chance to finally taste them, … Continue reading

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Addendum on my cheesecake post … about time and temperature :)

I just realized that I didn’t discuss baking times and temperatures Never bake your cheesecake in an oven hotter than 350 degrees. If your cheesecake is more than two inches thick, then I wouldn’t bake it any hotter than 325 … Continue reading

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Update on the cheesecake … and a discussion of baked cheesecakes in general :)

Here’s how my cheesecake looked once it came out of the springform pan: As you can see, no cracks … and if my blog had Taste-O-Vision, you’d be as thrilled with the taste and texture as we were! The cheesecake … Continue reading

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Happy Thanksgiving to one and all, and sharing a family cheesecake recipe!

Our Thanksgiving plans have been so in-flux this week that they only really gelled for us yesterday. We’re heading out in just a couple of minutes to meet friends for a late traditional lunch at a local restaurant, and then … Continue reading

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