recipes – Plum Cooking.com

Great Classic Chicken Salad Recipe

Karen and Denny's Kitchen — Tue, 11 Oct 2022 17:05:37 +0000

Classic Chicken Salad Recipe

On A Croissant

Quick and simple

This recipe may seem basic but is both delicious and easy to make. If you make it ahead and keep it in the refrigerator it is great anytime for sandwiches, quick appetizers, salads, and more.

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Meat Markets In My Area

Easy BBQ Beef Short Ribs Recipe – Oven Baked

Karen and Denny's Kitchen — Thu, 28 Jul 2022 02:39:08 +0000

This easy BBQ beef short ribs recipe bakes in the oven low and slow, The end result is tender and delicious.

This Beef Short Ribs Recipe Is Oven Ready

Simply season your beef short ribs and lay them close together and bone side down in a baking dish. Cover with the oven-proof lid for the dish or you can cover tightly using aluminum foil if needed.

Pro Tip: A baking dish with an oven-proof lid however means you do not need to waste your money on aluminum foil!

Place your covered pan of seasoned short ribs in a 275° F oven for about 3 1/2 to 4 hours.

Check your ribs for doneness at about the 3 1/2 hour mark. Your ribs will be done when the meat is fork tender and visibly pulling away from the bone. If they are not quite done yet place them back in the oven for an additional 30 minutes.

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Local Meat Markets

Easy And Delicious Slow Cooker Roast Pork

Karen and Denny's Kitchen — Wed, 15 Jul 2020 16:01:10 +0000

Easy And Delicious Slow Cooker Roast Pork

Looking for a great meat market nearby? Click Here!

Don’t you just love slow cookers? Truly a set-it and-forget-it way to cook

Looking for something to go with that wonderful pork roast? Why not check out some side recipes on Plum Cookin’

Biscuit and Baking Mix Amazing And Homemade

Karen and Denny's Kitchen — Thu, 02 Jul 2020 03:02:16 +0000

Biscuit And Baking Mix

Easily The Most Versatile Mix In Your Kitchen

Ever wonder why biscuit and baking mixes like Bisquick and other baking mixes are so popular? It’s not just marketing. They’re easy to use and let you skip any number of steps depending on how complete the mix is.

The biggest reason they’re so popular is their versatility. The number of recipe ideas that have sprung forth from having that one box of mix in the family kitchen is quite literally almost endless. It includes kitchen classics like,

Biscuits
Pancakes
Waffles
Crumb Cakes
Cookies
Shortbreads
Dumplings
Pizza Crust
Pot Pies
There are too many to list

While a good biscuit and baking mix is amazingly convenient and almost a must-have for today’s busy home kitchens, making mixes like this yourself makes them incredibly inexpensive as well.

There’s also a certain comfort to be gained from knowing all the ingredients stored away in your premade mixes.

The best-kept little secret about making your premade baking mix yourself is that when someone asks whether you made all these biscuits, pancakes, or whatever from scratch. You can answer with a resounding, “yep, start to finish.”

A Few Considerations When Creating A Premade Baking Mix

First, If you’re going to make a biscuit and baking mix, you will need to add in some shortening or fat of some type. If not, you should consider simply using your Super Easy Homemade Self-Rising Flour instead of a premade biscuit and baking mix. It will still give you the advantage of skipping a few steps, but you will need to cut in a shortening each time.

Your choices for the shortening can include any food fat that forms a solid at room temperature. The most common types of shortening used would be Lard, Vegetable Shortening, Butter, or Margarine. There are, of course, others, but these four are pretty much universally available.

If choosing to use butter and margarine, keep in mind, that they are solid but very soft at room temperature. Butter and margarine can become rancid if left out for too long in the heat of summer, for example.

Either will work, but if you’re making enough mix to store for weeks or even months at a time, you’ll need to keep those versions of the baking mix in a very cool place such as your refrigerator.

Personally, my precious refrigerator space is far too limited. The last thing in the world I’ll be keeping in my refrigerator is a package of a baking mix for any length of time, let alone months. I will always use a shelf-stable shortening in my premade baking mix.

Now I know someone will say to me, oh, you should only use this type of shortening. Or, tell me, that type of shortening isn’t good for you.

I’ll take just a moment here to thank social media for helping to create a culture that is afraid of everything. Here is the truth. All shortening is fat, and none of them are all that “good for you.” Use what works best for your situation and enjoy life.

You can use a large mixing bowl and a handheld whisk or a pastry cutter to cut in the shortening when making the mix. My personal preference is just using the whisk.

If you’re making a baking mix in bulk, say a few pounds of flour at a time, you may also choose to use a stand mixer to cut in your shortening as well.

Homemade mixes of any kind do not come with a box. You can use storage bags to store your mix, however, just like bags of flour, they are prone to ripping open. You’re better off finding a rigid, airtight container that will stand the test of time.

Another consideration is recipes. When you buy a box of mix from the store they often come with several basic recipes conveniently printed right on the box. If you like having recipes right on the package, try printing them on large address labels and sticking them on your package.

How Long Will It Keep

The Question I Always Get

Most Americans have been nothing short of bamboozled by expiration dates on their food these days. Many people even think these dates are required and regulated. The truth is, other than the formula used for babies, most of these dates are merely suggestions by the manufacturer.

For definitive answers on how long the food items will keep on your pantry shelves at home, I would strongly suggest a visit to my friends at Still Tasty. They are, in my opinion, the best shelf life guide you are likely to find on the internet, and I can all but guarantee you’ll discover you’ve been throwing a lot of cash in the trash over the years.

Simple Homemade Sour Cream or “Créme Fraiche”

Karen and Denny's Kitchen — Thu, 02 Jul 2020 02:46:51 +0000

Homemade Sour Cream

Ever notice the more expensive the sour cream the fewer ingredients it seems to contain? Some of the cheapest brands out there may contain as much gelatin as they do cream.

When you make your own homemade sour cream you not only control the ingredients, but you also are quite probably able to save money over the price of the best brands on the shelf.

The price of cream can be a funny thing though, the sky seems to be the limit on price so you will most likely need to shop around to find the best deal.

No matter what though the first thing you’re going to need when making sour cream is buttermilk so if you haven’t done so already you may want to check our homemade buttermilk recipe

Looking for meats that are a cut above? Check out these meat markets in your area.

Find Other Homemade Condiments Here

Delicious Old Fashioned Strawberry Jam

Karen and Denny's Kitchen — Sun, 28 Jun 2020 03:54:36 +0000

Old Fashioned Strawberry Jam

Summertime In A Jar

What’s better than opening a jar of strawberry jam that you purchased from the local grocery store shelf? How about opening a jar of homemade old-fashioned strawberry jam you made yourself?

When you open up that jar of strawberry jam in December and smell the real strawberries from inside or taste that first bite of strawberry jam, it’s like opening a container filled with summertime.

Where To Get Fresh Strawberries for Strawberry Jam

If you want to start totally from scratch, you certainly could grow strawberries in your yard, and with the right-gardening method, you might be surprised just how little space you need for a sizable crop of the little red gems.

The most popular varieties are June bearing which will bear all their fruit at one time, but there are everbearing varieties also. Everbearing will produce the strawberries slower, over an extended period. This everbearing plant is a perfect variety for making small batches of jams, jellies, or preserves at a time or just eating them one by one as they grow. I like the June bearing the best myself, so I can get done and move on to the next project, but it’s just a matter of choice.

You can grow strawberries in flower pots or other containers as well as growing them in the ground. Flower pots and containers are perfect if your space is limited and you only have a patio or balcony to garden. Whether you garden on containers, raised beds, or in the open ground, using the Square Foot Gardening method for planting, you can plant four strawberry plants per square foot.

With proper care, each plant will grow between 6 and 12 inches in height, and during a good growing season, each strawberry plant should produce between 1 1/2 to 3 pounds of tender, juicy strawberries.

A better way to visualize this is each strawberry plant should yield between 1 and 2 quarts of fresh ripe whole strawberries. That amounts to between four and eight quarts of strawberries per square foot. So a 4×4 patch (16 square feet) could yield over a hundred and twenty quarts or more than a hundred and ninety pounds of strawberries. It takes about 3 pounds or 2 quarts of whole strawberries to make a batch of strawberry jam.

As a bonus, when growing strawberries, they are perennial, so with proper care and a covering of straw for wintering, you could get several seasons of strawberries from just a single planting.

If being the envy of the neighborhood for growing a beautiful strawberry patch in your yard doesn’t sound like the kind of challenge you’re up for, then purchasing fresh strawberries is probably your best option.

A Costco or a Sam’s Club are great options for big beautiful strawberries, as well as hunting them down when they are on sale at your local supermarket. If you look around when they’re in season, you’ll also find fresh, delicious strawberries at fruit stands and farmer’s markets all over the country.

U-Pick It For Some Family Fun

If you’re looking to make a few memories with the kids and the freshest strawberries around, a U-Pick Farms near you might be your best option. You’ll get to wear the kids out a little, crawling around picking fresh strawberries, and you might even get to enjoy a hayride to and from the strawberry fields.

If you’re taking the kid’s or grandkid’s strawberry picking, then keeping the kids from eating the strawberries before they hit the basket should be the only real job you have while you’re there. You’ll want to be sure to take your cell phone or a good camera with you as well because a photo of the look on a toddler’s face when they pick and eat a fresh strawberry, priceless.

Not Enough Hours In The Day

When great-grandma used to make strawberry jam, she didn’t add pectin but would spend the day crushing fruit, adding sugar, and slowly boiling it down over low heat and a lengthy amount of time. Only when it passed the gel test would she put up jar after jar up in the pantry.

What’s the gel test?
Remove the cooking strawberry jam from the heat and drip a small amount onto a plate. Place this into the freezer for just a minute or so. If the liquid on the plate gels, you can move on. If not, put the jam back on the heat and continue to cook down until it passes the gel test. You’ll want to use this test any time you make jam or jelly without added pectin.

In today’s fast-paced world, few of us have time to commit hours upon hours to cooking down fruit and then canning large batches of strawberry jam. One way to beat this time crunch is to prepare freezer jam. It’s quick to make and simple to pack into small containers and toss into the freezer. This method works well for small batches.

That’s all well and good, but I have bigger fish to fry “or store in this case,” so I don’t wish to waste my precious freezer space on strawberry jam. Also, speaking from personal experience, digging around the bottom or back of a freezer looking for a container that I haven’t seen in three months buried under a pile of hamburger packages doesn’t sound like all that much fun to me.

I’d much rather take an extra few minutes, in the beginning, to do some water-bath canning with my strawberry jam and create a shelf-stable product that will keep undisturbed even for a few years without spending a penny on refrigeration.

What You’re Going To Need

I know some of you are reading this and saying you don’t need to do a water bath when canning jams and jellies because my grandma has always just turned the filled jars upside down on the kitchen counter, and they’ve sealed just fine.

In the case of strawberry jam, there is probably enough sugar (if you’re making full sugar jam) to guard against any spoilage. That said, not all recipes call for sugar, and even if they do, you’ve gone through all the trouble of making a wholesome product for your family, heck you can even pronounce all the ingredients. Why not take the extra step for safety and do the job right. Using modern methods will help to ensure your jars seal, stay sealed, and don’t spoil for years.

What Is A Water-Bath Canner

Do I need to buy a water-bath canner? Not necessarily.
All you need is a pot large enough to hold the number of jars you wish to work with that is also deep enough to cover the jars over with a couple of inches of water.

You’re also going to need something to hold the jars off the metal bottom of the pot so that they are not in direct contact with the heat from your stove. You want a little water to get underneath the jars. However, you don’t need anything fancy to do this. When in a pinch, I’ve placed a small towel in the bottom of the pot of water, and it has worked just fine.

Using a water-bath canner will make the job much easier, so I do recommend you have one.

Altitude chart for water-bath canning

Mason Jars

Canning jars are a must. There are numerous brands of canning jars out there that you can choose from, but no matter which brand you choose, what you want is a rugged canning jar that will last for years and stand up to the heat and pressure of the canning process over and over again.

In North America, the most well-known of these would be Ball, Kerr, Bernardin, and Golden Harvest. There are other brands sold, but these four brands, in my opinion, are the best and most durable canning jars on the market. As for me, I’m going to spend my money on the most durable products I can find.

Lids

When you buy new mason jars, they come with two-piece lids attached to each jar. Again, there are other types you can buy, but generally, you’re going to find the two-piece to be the easiest ones to use and the most dependable when it comes to creating and holding a seal.

The two-piece lid consists of both a reusable screw-down band and a single-use flat seal. Yes, under the right conditions, you can use the flats more than once, but once they are bent, dinged, or otherwise compromised in any way, the odds of them actually creating and holding a seal drops quickly. I recommend using old flats for other purposes or put them in the recycling bin.

Jar Lifter

You’re going to need a way to lift your full jars in and out of the canner. If you own an actual water-bath canner, it came with a wire basket that holds several jars and allows you to move them in and out of that canner at one time. It also rests on the rim of the canner, holding the hot jars above the water until you are ready to work with them.

Other Helpful Tools You May Want To Consider

Other tools that aren’t vital to the process but make the job easier include:

A de-bubbler or non-metallic stick to move air bubbles out of the jar before adding the seal
A magnetic stick for lifting flats out of hot water
A large Ladle for filling the jars, preferably with a lip that’s formed to help guide when pouring
A hot pad designed for your hand and wraps around the hot jars are handy when moving them from place to place.
A mat or pad to set the hot jars on your counter while they cool for 24 hours. (Pro Tip) Don’t set the hot jars of jam directly on your counter. They are very hot and will leave a mark.

Canning Strawberry Jam

To preserve your strawberry jam, follow the recipe provided. Always follow the guidelines provided by the National Center For Home Food Preservation.

When you remove the hot jars of jam and place them on the mat on your countertop, you’ll hear the ping of the flats as they begin to seal. (One of my favorite sounds.)

Let the jars of fresh strawberry jam sit undisturbed for 24 hours, remove the screw bands, and check the seals. If the seals are properly seated, then you won’t need the screw bands anymore. They can be washed and stored away for the next canning project.

Next, you’ll want to wash the jars of strawberry jam with a dishcloth and warm soapy water to remove any deposits. Then, use a marker on the flats or a label describing what’s inside. Trust me, you may know what’s there now, but six months from now, not so much. Be sure your label includes the month and year you made the jam as well.

How Do I Store My Homemade Old-Fashioned Strawberry Jam

Once your jars of strawberry jam have cooled completely, it’s time to store them away until you’re ready to open a jar. We’ve all seen people store jars of canned food stacked on top of each other, with the canning rings screwed down on the jars.

There’s A Better Way To Store Homemade Strawberry Jam

One advantage of the two-part lid is that if the flat does not seal, the center will move up and down when pushed. The same applies to six months later. If you go to use a jar, you want to check the seal before opening the jar. If you discover the flat is no longer sealed, then what has likely happened is a gas created by the spoiling food inside the jar has pushed up on the sealed flat from the inside and broken the seal. Throw the food out and wash the canning jar for next time.

If you store your food with the screw band on the jar, then don’t screw the band down tight. Leave it loose enough to wiggle around with your fingers so the flat can pop off if something spoils.

Also, don’t store jars of strawberry jam or any other canned food stacked on top of each other. Put them on the shelf in a single layer, so that the flat is free to pop off if there is an issue.