Apple Rhubarb Crumb Pie

Pie crust:

1/2 cup shortning

1 1/2 cups flour

1/2 tsp salt

1/2 cup soft butter

Mix together.  Flour counter and roller and roll it out and cut to size for pie crust. 

Filling:

5 cups thinly sliced apples

2 cups fresh or frozen rhubarb

1/2 cup sugar

3 tbsp flour

1/2 tsp cinnamon

Mix together and put in pie crust

Topping:

1/3 cup flour

1/4 cup sugar

1/4 cup quick oats

1/8 tsp salt

1/8 tsp cinnamon

2 tbsp melted butter

Mix together and pour on top

Bake at 375 for 30-40 min

Pickled beets

Wash beets with metal scour pad

Boil beets in giant pot (I used my canning pot) for 60 min

Place beets in a sink of cold water then use gloved hands to peel them. 

Start boiling water in the canning pot and start the canning lids in a pot of water on medium heat. Place jars in the oven at 200 to sterilize them. 

Chop up beets into bite sized pieces.  

Boil:

5 cups vinegar

5 cups water

5 cups sugar

Bring to a boil and reduce to medium heat. 

Use canning funnel and put the beets in the jar followed by the brine you just boiled.  Leave 1/4inch space from the top of the jar.  Seal with lid and rim then boil in the canner for 20 min. 

I canned 30 lbs of beets and made the brine twice. 

No bake cookies

Bring 1/2 cup milk, 1/2 cup butter, 4 tbsp cocoa powder and 1 3/4 cups sugar to a boil on medium heat for 1 whole minute.  Remove from heat and add 3 1/2 cups oats,1/2 tsp salt, 1 tsp vanilla and 1/2 cup peanut butter and stir.  Spoon mixture onto wax paper and allow to cool 30 min. 

Mexican Pizza

Dough: 

1 tbsp yeast

1 1/4 cups hot water

1 tbsp sugar

Allow to sit 10 min then add:

2 tbsp olive oil

3 cups flour

1 tsp salt

Allow to rise up to an hour for fluffy crust

Roll onto greased pizza pan with cornmeal sprinkled on top

Spread refried beans on pizza. I use 1 can. 

Cook 1 lb ground beef and spread on top of refried beans

Add jalapeños or chili’s if desired. 

Spread salsa on top to taste and sprinkle with cheese. 

Bake at 350 for 30 min

Canned peach jalapeño jam

Put jars in the oven at 200 to sterilize.

Boil pot of water and boil peaches for 1min then put in the sink full of cold water.  Once the peaches cool peal the peaches and dice them.  Dice jalapeños and blend in the food processor if desired.  Heat up jar lids on low heat. 

4 cups diced peaches

3 fresh jalapeños without seeds or 1/4 cup canned jalapeños

6 1/2 cups sugar

1/4 cup lemon juice

1-2 tbsp of butter

1 pkg certo

Bring peaches, jalapeños, lemon juice and sugar to a boil for 1 min then remove and add certo and butter stir and let sit 5 min before pouring into jars.   Use a wet cloth to clean rims then put the lids on the jars.  Allow to sit 24 hours to seal. 

I do a double batch each time.  1/2 25 lb box yields 4 batches. 

Poppy Seed Bread

3 eggs

2 cups sugar

1 1/2 cups milk

1 tbsp lemon juice

1 1/8 cups canola oil

1 1/2 tsp almond extract

1 1/2 tsp vanilla

3 cups flour

1 1/2 tsp salt

1 1/2 tsp baking powder

2 tbsp poppy seeds

Mix ingredients together first wet then dry.  Bake at 350 for 55 min. Makes 2 regular loafs or 4 mini loafs. We enjoy this without the glaze but here is the recipe for the glaze to drizzle on top once baked:

2/3 cups sugar

1/4 cup orange juice

1/2 tsp almond extract

1/2 tsp vanilla

1/4 cup butter

Heat over medium heat and pour on top of baked loaf