Super Easy Pear Butter - Sandy Sommerfeld

Hey Gals, several Sisters heard me talking about this easy recipe and asked for it.
Here it is to pass on to anyone and everyone. Have a nice day. *>} Sandy

Super Easy Pear Butter

40 to 50 pears (the riper the better)

1-1/2 cups sugar (I cut it to 2/3 cup)

2 teaspoons cinnamon

1/4 teaspoons ground cloves


1. core pears (no need to peel) and puree in blender with sugar and spices

2. fill crock pot with puree

3. cook on high for about 12 hours until reduce to about half

4. cans or freezes well

Pickled Asparagus - Colette Hokanson

8 pts asparagus spears
6 C water
6 C white vinegar (5%)
6 T salt
Garlic, 1 clove per jar

Yield 8 pts

Procedure: wash asparagus well in cool water.
Cut into jar length spears
Combined water, vinegar, salt
Heat to boiling
Pack asparagus into pint or quart jars (tip ends down for easier removal)
Put 1 clove garlic in each jar
Cover with boiling brine, leaving ½ in. headspace
Adjust jar lids and use conventional boiling water canner processing
10 minutes for pints. 15 minutes for quarts

**Do not eat for 6 months to allow food to pickle.

Colette's Best Ever Whole Wheat Bread

This recipe is amazing! It makes delicious whole-wheat bread with the texture of white, and only has to rise once. So yummy!!

7 c whole wheat flour (Grind your own if you have a wheat grinder)
2/3 c vital wheat gluten (in the bulk bins at Winco & Food 4 Less)
2-1/2 T instant yeast

5 c steaming hot water (120-130F)

2 T salt
2/3 c oil
2/3 c honey OR 1 c sugar (I like honey the best!)
2-1/2 T bottled lemon juice

5 c whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging).

Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute.

Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into 4 loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches the top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks.

This recipe can be halved to make 2 loaves.

**Another tip . . . when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

Colette's Oatmeal Cinnamon Waffles (LOVE THIS RECIPE) - Colette Hokanson

3 1/2 cups oats

3 cups milk or milk alternative

3 eggs

1/2 cup oil

1/4 cup honey

1 tsp cinnamon

1 tsp vanilla

1/2 tsp salt

1 1/2 tsp baking soda

Add all ingredients to the blender. Blend until smooth. Allow to stand for 10 -15 minutes if possible to allow to thicken. I have to put a little butter on my waffle iron to prevent from sticking. Maybe it's just my waffle iron. You may not have to.

(Another good food storage recipe)

Colette's Whole Wheat Blender Pancakes (New and improved) - Colette Hokanson

2 cups milk or milk alternative

1 1/2 cups whole wheat kernels

(For best results, thicker fluffier pancakes, soak these together overnight)

Blend in blender for 3-4 minutes until smooth. If it gets too thick begin adding rest of ingredients while continuing to blend.

Add:
1/2 tsp salt

4 eggs

1/4 cup oil

1/4 cup honey

5 tsp baking powder

Blend and cook. Makes about 12 pancakes. We like to sprinkle with chocolate chips or blueberries. A great way to use your food storage.