True Confessions

 

Ok I have to fess up, I can’t stop eating a cupcake I created the other day for a birthday canning party. I have been thinking of this cupcake recipe for a while now and the birthday canning party was the perfect excuse to make them. The birthday group said it was the best cupcake they have ever eaten, and I would have to agree, it’s definitely the best cupcake I have created so far!

I’m one of those people that will think about recipes for days. Go over it and over again in my head until it drives me crazy. Then I must make it. I guess I should be happy that I have this problem.

If you were one of the lucky ones that came to the Maraschino Cherry class; here is the recipe!

Don’t laugh but I used Betty Crocker super moist chocolate fudge cake mix but made it my way. This comment “made it my way” is a standard joke with my family. They ask did you make it your way and the answer is usually “of course”.

 

1 box Betty Crocker Super Moist Chocolate Fudge cake mix

1/2 cup maraschino cherry juice

2/3 cup water

1/2 cup vegetable oil

3 eggs

Place two cherries in each cupcake liner then fill with cupcake mixture

Follow directions on box to bake cupcakes

For the frosting:

1 stick soft butter

4 oz cream cheese

3 cups powdered sugar

1/3 cup maraschino juice

Mix well

Wait for cupcakes to cool before frosting

Place one whole cherry on top of each cupcake after frosting.

Enjoy!

See you in class

 

 

 

Where Has The Time Gone

 

 

Wow, October. I can’t believe it. These last few months have gone by like a flash. Between having family and friends here visiting and the garden overflowing with food, I have been very busy in the kitchen. I of course I did a lot of canning, but I also prepped meals to put in the freezer and some fermenting and dehydrating.

My daughter came for a visit with her beautiful baby girl and almost 40 pounds of tuna to can. We spent the weekend canning tuna ( making great memories ), some of it we did with salt and water and the other jars had jalapeno peppers with olive oil. She also brought the fish bones for me, so over the course of 2 days I made fish stock. This will make some great clam chowder and Portuguese fisherman stew.

 

Some new recipes were created with all the beautiful produce from the garden. Like fermented banana peppers and fermented cucumbers, a wonderful new hot sauce with tomatoes and banana peppers and jalapeno peppers, Ratatouille  pasta sauce, red wine pizza sauce, pepper mustard relish, a honeydew rosemary jam and cantaloupe rhubarb jam.

Even my fig tree got in on the action by giving me figs the size of my hand. I had a lot of fun with them and made fruit leathers, fig bourbon mustard, jam and my version of fig newtons that were to die for. I can’t wait for next year since I have a few more recipes in my head that involve figs.

 

I have been busy getting the summer crop out and putting in the fall crop. So far I have carrots, onions and beets in. As soon as it is a waxing moon I can then plant vegetables that have the crop above ground.

 

How is your garden, and what did you can this summer? Happy Canning.

See you in class

On The Road Again

 

 

 

All In A Jar is traveling to “The Kitchen ” Please contact them for Sept. 24th class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313
Sept. 24th 11:00 at ” The Kitchen”

Toasted Walnut Plum Conserve , This sweet and toasted mixture is off the hook with baked brie cheese. Your guests will be asking, where did you get this?
Cucumber Mint Jelly , use as a glaze on grilled lamb chops or grilled salmon or serve with crackers and cream cheese. 
Pear Rosemary Preserve , This preserve is wonderful beside some pork.