Special Class Special Price

Looking for students to fill this class. We will have a snack at the begin of class then starting canning two recipes. You will go home with a jar from each recipe and the recipe. We will have  lunch at the end of class.

I have reduce the price for this class to $45.00. Please use the pay pal on the website or email me to reserve your spot in class. Limited space, please reserve asap.

June 16th 10:30 Here at “ The Farm “
Apricot Berry Jam, you can never have too much jam in the home. You will want it on toast, yogurt and ice cream, etc.

Plum Berry Conserve, If you haven’t made a conserve yet you need to try this one. A conserve is sweet, thick and yummy. It can be used as an appetizer on ice cream and in yogurt.

For the meal, we will have pesto pasta salad and for dessert ice cream with jam.

See you in class,

Penny

allinajar2012@gmail.com

What’s Up

Hi Everyone,

I’m sorry I haven’t been blogging lately . I have been preoccupied with my daughter’s up coming wedding. It feels like she was proposed to just yesterday but it is almost a year later. How fast time flies. We had her bridal shower here at “ The Farm”. It was wonderful. Her matron of honor did a fabulous job of decorating and setting up fun games for us to play.
My daughter doesn’t like cake that much so she asked if she could have her mom’s pies at the wedding. She sent me some photos of beautiful pies. So I’m sure you know what I have been busy working on. I have canned many pie fillings for the big day; Apple, Peach, Apricot, Nectarine Cherry, Blue Berry Apricot, Plum Apricot, Peach Nectarine and Caramel Ginger Pear. That was the easy part, now to make the perfect pie crust that can be manipulated without being rubbery or tough. We have had a few experimental pies around here. I spent the day making my new pie crust and individually wrapping it to be frozen. The day before the wedding, all that needs to be done is rolling out dough, pour pie filling in and having some fun decorating them.
I wanted to share the recipe with you so you to can have gorgeous pies.

Remember when your fruit tree is loaded, Make Pie Filling
or call All In A Jar to help you.

See you in class

Penny’s Decorative Double Pie Crust
3 cups flour
1 stick unsalted butter ( Cold )
1/2 cup and 2 tablespoons coconut oil ( Cold )
1 teaspoon salt
5 to 6 tablespoons ice water or ice cold vodka
1 egg for egg wash
1 tablespoon butter ( for the inside of the pie )

1. Place flour and salt in a food processor with blade, mix
2. Cut butter and coconut oil into cubes, add to the food processor.
3. Pulsate the flour and butter / coconut oil until it becomes crumbs.
4. Slowly add ice cold liquid, a little at a time.
5. As soon as you see it come together as a dough, stop.
6. Do not handle a lot. Make two balls and place on a pie pan then refrigerate for an hour.
7. Get two sheets of parchment paper. Place one of the dough balls on the paper and place the other on top. Use a rolling pin to roll out the dough.
8. Peel off the top paper from the dough and pick the paper up that has the dough on it and work it in to the pie pan.
9. Repeat the same process with the other dough ball.
10. Pour pie filling into crust and use the tablespoon of butter to make small dollops of butter on top of the filling.
11. Pull off the top parchment paper. This is the time to do some decorating, ( if you have small cookie cutters use them to decorate and to make vent hole to allow the steam to escape )
12. Brush egg wash on top of pie and sprinkle raw sugar on top.
13. Place pie on cookie sheet to bake at 375.

Some Very Yummy Classes

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Here at ” The Farm” with All In A Jar, we some very yummy classes coming,

May 28 at 11:00am.

We will be making Puttanesca Pasta Sauce. This sauce has a lot going on with kalamata olives, capers, fresh oregano, and anchovies; it’s packed with layered flavors. Serve it with your favorite pasta shape, grilled fish, sautéed shrimp or steamed mussels.

Peach Bellini Drizzle is a cocktail-inspired dessert drizzle. Drizzle on Ice cream, Pound cake, Belgian Waffles or French toast. Think fancy syrup.

We will be sitting down for lunch, enjoying the Puttanesca sauce over some pasta with a salad adorned with one of All In A Jar condiment. We also will be making a pound cake to have with the Peach Bellini on top. You’ll go home with a jar from each recipe.

Next June 25 at 11:00am.

We will be making a yummy Apricot Chutney; this chutney has warm Indian spices that unfold through every bite. It can be served as a condiment with Indian meals, roasted meats, poultry and cheeses too.

Five-Spice Cherries has a Chinese-spiced flavor. This is wonderful used as a dessert topping. Think layers of brownie pieces, whipped cream and cherries on top.

You will go home with a jar from each recipe. We will be sitting down for lunch having grilled chicken with the Apricot chutney, salad with one of All In A Jar condiment and trifle-style dessert sundaes, layer bite-size brownie pieces, whipped cream and topped with Five Spice Cherries.

Next July 30 at 11:00am

We will be making Fire Roasted Chunky Tomato Salsa. This Roasted Chunky Salsa can be used with chips, eggs, tacos, or in a cheese quesadillas. Endless possibilities.

Apricot-Nectarine Pie Filling. Apricot pie is wonderful but add some nectarines and you have a pie that is just magical. You can use it to make a crisp, cobbler, put in crepes or on top your favorite ice cream.

You will be going home with a jar from each recipe. We will be sitting down for lunch enjoying tacos with the Fire Roasted Chunky Tomato Salsa, salad with one of All In A Jar condiment and Apricot-Nectarine Pie.

Looking forward to having you here at “The Farm”

See you in Class