Meyer Lemon-Ginger Marmalade Recipe

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Meyer Lemon-Ginger Marmalade RecipeI spotted this recipe on the Williams Sonoma website, and I have to admit, they had me at Meyer Lemon. I mean really, what’s not to love about Meyer Lemons?

Here’s the recipe. I hope you like it as much as I do.

lemon slicesIngredients

2 lbs. Meyer lemons
8 cups Sugar
2 cups Fresh lemon juice
1 tbsp. Peeled and grated ginger
1 tbsp. Finely chopped crystallized ginger

lemonDirections

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Meyer Lemon-Ginger Marmalade RecipeCut the ends off of all of the lemons.  Slice the lemons as thin as possible.  Place the lemon slices in a large saucepan and add 8 cups of water.  Bring to a boil over medium-high heat.  Allow to cook for 15 minutes, stirring frequently.  Remove from the heat.

Meyer Lemon-Ginger Marmalade RecipeMeasure the lemon slices and their liquid in a quart sized measuring cup.  Note the amount and then return to the pan.  For each cup of water/lemon mixture, add 1-1/4 cups sugar to the saucepan. Stir in the lemon juice.  Bring mixture to a bowl over medium heat.  Allow to boil for 10 minutes.

Add the fresh ginger and continue to boil, until mixture thickens, about 10-15 minutes.  Stir in the crystallized ginger.

Meyer Lemon-Ginger Marmalade RecipeLadle  the marmalade immediately into prepared jars, filling to within 1/2 inch of tops.  Wipe jar rims and threads. Cover with two-piece lids {I used Weck jars} and screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process for 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

jam recipes

Looking for a few more canning recipes?  Search my Full List of Canning Recipes

williams sonoma art of preserving

The Art of Preserving {Williams-Sonoma}

 

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Wheat Berry Salad with Dried Cherries

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Wheat Berry Salad with Dried Cherries

Wondering what to do with all those wheat berries in your food storage? It’s not something you see in recipes all the time. This recipe is just the right amount of sweet and awesome all rolled into one. Plus, you’ll totally impress all your hipster friends, you know the ones who shop at Whole Paycheck.

Ingredients

1 1/2 cups hard wheat berries
2 stalks celery, finely chopped
3/4 cup dried cherries, chopped
3/4 cup walnuts, chopped {I like to toast mine first}
1/4 cup fresh chives, chopped
1/2 cup parsley, chopped
3 tablespoons olive oil {I LOVE Zoe Olive Oil}
2 tablespoons lemon juice {I used bottled}
1/2 teaspoon salt
1/2 teaspoon pepper

chopped walnuts

Directions

Cook your wheat berries. I like to cook them in either a rice cooker or a slow cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part wheat berries to 2 parts liquid. For example, 2 cups of liquid to 1 cup of uncooked wheat berries. If using a rice cooker, they should be done in about 15 minutes.

If you do not have a rice cooker/crock pot simply add the berries and liquid in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered, until the liquid has been absorbed and wheat berries are tender {about 40 minutes}. Drain and let cool completely.

While the what berries are cooking, toast the walnuts in a skillet over medium-high heat until about 2 to 3 minutes.

In a large bowl, combine all ingredients. Add additional salt & pepper to taste.

Love this recipe? If you’re looking for more just like it you’ll love this vegan cookbook:

vegan cookbook

Vegan on the Cheap

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Blood Orange Marmalade

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Blood Orange Marmalade recipeI found this recipe on Food in Jars and knew right away that I wanted to make it.  I love everything about it–the marmalade, the color, everything.  The citrus in the blood oranges requires an extra step, but it’s totally worth it.

blood orangesIngredients

1 pound blood oranges
Cheese cloth
2 1/2 cups sugar
3 cups water

Blood Orange MarmaladeDirections

Start by washing all of the oranges well.  Trim off both ends of the oranges and then slice them in half.  Using the tip of  your knife, scrape out any seeds that you find {there may not be any seeds at all}.  Trim away the core.  Set the seeds and the cores aside–you’re actually going to use them later.

Blood Orange MarmaladeCut each halved orange into the thinnest slices you can manage.  Then, slice them again so that they are quartered.

Blood Orange Marmalade muslin bags

Gather your seeds the cores and place them in a cheesecloth bundle.  Tie the top of the cheesecloth tightly so that nothing can escape.

Blood Orange Marmalade

Place all of your chopped oranges in a bowl and cover them with 3 cups of water.  Push the cheesecloth bundle down into the bowl {it’s like a little tea bag of flavor}.  Cover the bowl with plastic wrap and place it in the fridge overnight.  {This is that extra step that I was talking about}.

After the oranges have marinated overnight, bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Blood Orange Marmalade recipe

Pull the cheesecloth bundle out of the mixture and toss it.  Pour the contents of the bowl, water and all into a large pot.  Add 2 1/2 cups sugar and stir to mix together.  Bring the mixture to a simmer and cook until it has reduced by half.  When the mixture reads 220 degrees on a thermometer.  Test to see if it has “set” by spooning a bit onto a cold plate.  If it has formed a bit of a skin and started to give a bit like goopy jell-o, you’re good to go, if not, cook for a bit longer.

Blood Orange Marmalade recipe

Ladle immediately into prepared jars, filling to within 1/2 inch of tops.  Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. {I skipped this step because I used Weck Jars} Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}

Cover; bring water to gentle boil. Process for 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

jam recipesLooking for a few more canning recipes?  Search my Full List of Canning Recipes

Want to start canning, but don’t know where to start?  Here’s a guide to help you get started.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Easy Slow Cooker Recipes – Chicken with Orange Marmalade

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Easy Crock Pot Recipes - Chicken with Orange Marmalade

Have you ever made something for dinner and you were like, why didn’t I think of this before, this is the tastiest thing I’ve ever made?    And why is it that the most simple recipes are always the best ones?

This recipe for Crock Pot chicken with Orange Marmalade is so moist and tasty, your peeps will be asking for seconds {mine did!}. Oh, and did I mention it will take you like 62 seconds to throw together? Yep. Tasty and quick, that’s how I roll.

Easy Crock Pot Recipes - Chicken  Orange Marmalade

Ingredients

4 boneless, skinless chicken breasts
1 cup orange marmalade jam
1/4 cup water

Directions

Place chicken in the bottom of a crock pot, pour 1/4 cup water over chicken and add marmalade. Cook on low for 5 hours or high for 3 hours.

Serve with rice or your favorite vegetables.

slow cooker crock pot cookbook

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker

My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

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Asparagus with Hollandaise Sauce

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Asparagus with Hollandaise Sauce

Looking for something fancy and delicious to make for New Year’s Brunch this year? Asparagus with hollandaise sauce is a great choice. If you have never made hollandaise sauce before, it’s easier than you think. Trust me, if I can do it, so can you.

asparagus on cutting board

Ingredients
1 pound asparagus
3 egg yolks
1/4 cup clarified butter {1 stick}
1 tablespoon lemon juice
salt and pepper to taste
fresh chives for a garnish

asparagus in ice bath

Directions

In a pot of boiling water, blanch the asparagus in hot water until bright green color has been achieved {about 3o seconds} then place the asparagus in an ice bath, remove, pat dry and set aside.

To make the hollandaise sauce, whisk clarified butter into yolks over a water bath until a light and creamy consistency is reached. Then add a little lemon juice and cayenne to taste, if hollandaise is to thick add a few drops of water to thin. Hold on warm surface if not using immediately.

Re-warm asparagus in hot water making sure to not overcook it and pat dry. Season with salt and pepper, top with hollandaise sauce and a pinch of cayenne pepper and chives to garnish.

Check our Recipe Index for more delicious recipes.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Reindeer Donut Bites

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Reindeer Doughnut Bites

These reindeer donut bites are crazy cute and best of all super quick and easy–and about this time in the holidays, who can’t appreciate that?  These would make a great quick, memorable breakfast for the kiddos, or maybe a fun little treat for Rudolf to leave behind on Christmas morning?

Reindeer Doughnut Bites suppliesYou’ll Need:

Pretzels
Red Peanut M&M’s
Chocolate Covered Mini-Donuts
White Frosting

Reindeer Doughnut Bites


Start by laying the donuts out flat.  Place the M&M in the donut hole for the nose.  Break off pieces of the pretzel and stick them into the sides of the donuts to create antlers. Put the frosting into a piping bag {or cut a tiny slit in the corner of a plastic baggie} and pipe on some frosting eyes.

Make breakfast, check.  Now, on to solving world peace.

~Mavis

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Peppermint Bark Recipe

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Peppermint Bark recipePeppermint bark makes the perfect neighbor gifts.  It is cost effective, looks festive on a plate, and tastes awesome.  What more could you ask for?

crushed candy canes

Ingredients

1 Bag white baking chips
1 Bag semi-sweet chocolate chips
6 Candy canes

Peppermint Bark recipe

Directions

Line a baking sheet with or parchment paper.  Unwrap candy canes and put them in a plastic ziploc bag.  Use a rolling pin to crush the candy cane into small pieces.  Separate the smaller/finer pieces of candy cane from the larger pieces into two separate bowls and set them aside.

Put the chocolate chips into a microwave safe bowl and microwave for 15 second increments, stirring in between, until chips are melted. Spread the chocolate mixture out onto the parchment paper and sprinkle with fine candy cane pieces.

Repeat the melting process with the white baking chips.

Spread the mixture out onto the parchment paper.  Sprinkle the bowl of larger candy canes over the top and gently press them in.  Chill in the freezer until firm {about 15 minutes}.  Break into pieces and you’re done.

Peppermint Bark recipe

Find More Recipes in my Recipe Index

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Pecan Turtle Candies – Making Christmas Candy With Friends

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mavis butterfield

Earlier this week I my neighbor Hulda and our buddy Chef Selena Thompson came over to make some Christmas candies. Selena, {who happens to cook for Francisco once a week} has been to culinary school and is a total pro on the candy making circuit. Hulda and I are total candy making novices, but we wanted to try out a few recipes,  so we asked Selena to help us.

mulling cider recipe

And boy did she ever. Not only did we learn how to make 6 different types of candies {I’ll be sharing the recipes soon} but we also guzzled down a crock pot full of mulling cider and had a fun time as well.

Maybe I’m getting old, but to me, this was the perfect way to spend an afternoon. Forget the mall, soap operas, and wine bars, hanging out with peeps you actually like and doing something constructive in a low stress environment, is my idea of fun.

christmas candy cooking

While we were together, one of the things we talked about was how the simple task of baking homemade cookies, candies and Christmas gifts in general has changed over the last few {50?} years. People use to look forward to doing these types of things, and nowadays it seems to be a chore.

cooking in the kitchen

Why is that?

I think if we could all just take one day off a month to unwind and relax, to maybe learn a new hobby, or to try a recipe we’ve torn out of a magazine, we’d all be a little happier.

Take time to breath, be present. Eat good food.

Life’s to short not to.

~Mavis

pecan turtle candies

Pecan Turtle Candies 

Ingredients

6 ounces pecan halves
32 individually wrapped caramels {unwrapped}
1 teaspoon shortening
1 cup semisweet chocolate chips

pecan turtle candies

Directions

Preheat oven to 300 degrees F

Cover cookies sheet with baking mats and place 3 pecan halves in a Y shape on the baking mat, the place 1 caramel candy in the center of each Y.

Bake just until the caramel has melted {about 6-7 minutes}. Remove from oven and let cool slightly.

The heat the shortening and chocolate chips together over low heat until chocolate has melted. Mix well and then spread the chocolate over the caramel covered pecans candies. Place in a cool area {I put ours in the garage} for about an hour to harden. Then package up candies. :)

pecan turtle candies

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

10 Secrets for Making Great Pies

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10 Secrets for Making Great Pies

Do you have visions of walking into the next family gathering carrying a pie that not only looks amazing, but gets talked about for weeks?  Well if you’ve been reading this blog for any length of time then you know how much I love pies. In fact I’ve been know to hide a blackberry pie in the cupboard before and eat the whole thing myself within 24 hours.

But the thing is, pie making is almost a lost art.  It has become a quick stop at the local bakery, and all of those secrets that Grandma learned have been somehow lost.  So, here are a couple of sure fire ways to make sure your table has a beautiful, yummy pie that your future daughter in-laws will spend years trying to replicate.  Ha.

chicken pot pie

  1. When making cream pies or custards, make sure to scald the milk first.  It will prevent the filling from becoming watery.
  2. Add a man-sized pinch of baking soda to egg whites when making meringue.  It will stand up higher.
  3. To get a flaky top crust, brush the top lightly with cold water just before you put it in the oven.
  4. If you want your crust to brown to perfection, lightly brush the edges with milk before popping it in the oven.
  5. For fruit pies {pumpkin too}, prevent sogginess by brushing the bottom and sides of the crust with egg white and sprinkling with flour before filling.  It creates a barrier for the juices.
  6. To prevent pies with juices from spilling over, add 1-1/2 tbsp. sugar and 2 1/2 tbsp. quick cooking tapioca to the filling mixture.
  7. Ceramic and glass pie plates cook more evenly than metal pie pans.
  8. ALL the ingredients that go into making your pie crust should be COLD.  You will get infinitely better results.
  9. The amount of water called for in the crust recipe is not exact.  Add it a tbsp. at a time and go by feel.  Humidity in the air plays a huge role in how much water your crust needs.
  10. Adding a tiny bit of apple cider vinegar to the ingredients of the crust helps mix the ingredients in and prevents overworking the crust {which is no good}.

How about you, do you have any secrets you’ve learned or that were passed down to you?

~Mavis

Be sure and check out My Favorite Pie Recipes

pie plates

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How To Make An Edible Arrangement

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How To Make An Edible Arrangement

I made this edible arrangement 2 years ago and brought it to my parents home for Christmas. I decided to re-post it today because edible arrangements are simple to make and are so much nicer than flowers in my opinion.

Plus, you’ll look like a freakin’ rockstar when you walk in to your parents house with an handmade edible arrangement and your brother shows up empty handed. Ya, I may be an adult, but sibling rivalry, is forever baby!  FOREVER.

brown metal container

Okay, to get started you are going to need a cool container.  I swiped this puppy from my parents house years ago, and figured Christmas would be a great time to return it.

Edible Arrangement pictures

I found a block of floral foam from the dollar store and simply dropped it in the container and secured it in place using clean, decorative rocks. I got those from my mothers house as well. Ha!

how to make an Edible Arrangement kale base

Next, gently moisten the floral foam and add a few kale leaves around the inside of the container so they hang over the sides a bit.

For this edible arrangement I used the flowing items-

  • 1 Cantaloupe
  • 1 Honey Dew Melon
  • 2 Apples
  • 1 Bag of Marshmallows
  • 2 Containers Dipping Chocolate {found in the baking aisle}
  • 2 Bananas
  • 2lbs. Seedless Grapes
  • 2lbs. Strawberries
  • Green Sprinkles
  • Bamboo Skewers
  • 2 pieces of Green Floral Foam

how to cut cantaloupe

To make melon spears simply slice the melon in half, then into 8 – 10 sections. Cut off the rind.

Edible Arrangement

Insert bamboo skewers through melon and set aside.

how to cut pineapple (1)

Next remove the top, bottom and sides of the pineapple then slice the pineapple into 3/4″ slices.  Use a flower cookie cutter* to cut out the shapes.

grapes on a stick

Add grapes to bamboo skewers.

white chocolate dipped apples

Core apples, and cut into 12 slices. Dip in white chocolate and set aside on waxed paper until the chocolate has set.

chocolate dipped strawberries

Skewer strawberries, then dip clean strawberries into melted chocolate and place in a block of moistened foam {see below} until the chocolate has set.

chocolate dipped strawberries Edible Arrangement

To do this I simply added a piece of floral foam to a wide bowl, moistened it, and taped off little sections then placed the berries evenly in the foam filled bowl to dry.

marshmallows with sprinkles

Dip the tops of marshmallows in white dipping chocolate and dip in sprinkles.

Edible Arrangement picture tutorial

One all your fruit has been cut, dipped and dried, begin placing the skewers of fruit in the foam filled container at varying heights.  Stuff edges with kale and you are good to go!

How To Make An Edible Arrangement

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

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