Tag Archives: breakfast

Strawberry Freezer Jam

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The first of the summer strawberries are out, and it seemed like a perfect time to teach Sloan how to make jam.  What 2 year old shouldn’t learn to make jam?

You will need:

strawberries

sugar

lemon

pectin (Certo or Bernardin)

The most important part of freezer jam is to just be very exact with the measurements on whichever type of pectin you have purchased.  No short cuts, reduced sugar etc.  You can look to other methods for jam without this much sugar – but honestly – I love the way the fruit tastes just so fresh and for the amount of it I would eat I don’t mind the sugar.

Wash and crush the berries – measure out exact amount

Smash the berries up – leaving enough bits that you get a real chunk of strawberry – hard work when your arms are so little ….

Stir in sugar – stirring enough over 10 minutes to let the sugar dissolve

Add lemon juice and pectin – then stir continuously for 3 minutes

Of course – taste for deliciousness!

Pour into washed jars, seal and allow to sit on the counter for 24 hours to set.  Put into freezer to enjoy throughout the winter.

Get up and Go Granola – 2 ways!

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preheat oven to 300 for both versions

first you have to carefully measure your ingredients …   

FREE FLOWING

3 cups old fashioned oats

3/4 cup sliced almonds

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1/2 tbsp wheat germ

1/2 cup coconut flakes

1/2 cup chopped pecans

1/4 tsp salt

1/2 tbsp cinnamon

(oh what the heck, not many oats left – just dump them ALL in …)

2 tbsp canola oil or unsalted butter, melted

1/2 cup pure maple syrup

1 cup dried fruit (cranberries, cherries, apricots, blueberries)

Toss all dry ingredients together (except the fruit).  Heat the oil/butter and maple syrup together and then mix well with dry ingredients.  Spread on baking sheet and bake until toasted nice and brown – just the way you like it.

Stir every 15 minutes or so until it is all toasty and crunchy.  Let cool before adding the dried fruits.

Now if you like your granola even crunchier, and in big chunks, this is the one for you ….

CHUNKY GRANOLA

3 cups old fashioned oats

1 cup sliced almonds

1/3 cup toasted sunflower seeds

1/3 cup chopped walnuts

1/3 cup sesame seeds

1/3 cup ground flax seeds

1/3 cup pumpkin seeds

1/2 cup coconut flakes

1 tsp cinnamon

2/3 cup brown sugar

1/2 cup canola oil

1/2 cup honey

Might be a good idea to taste and make sure you have the right mixture of dry ingredients ….

Again – toss all your dry ingredients together.  Heat up the sugar, oil and honey until bubbling merrily and mix with dry ingredients.  Bake for 45 minutes – only tossing it in the pan once at the 20 minute mark and then let it be still for the rest of the baking.  When you take it out of the oven just let it sit – undisturbed – on a cooling rack until completely cold.  Break into whatever size chunks you want!  So good you may have trouble keeping it until you can get it safely stored …..

Go ahead and try with your favorite seeds, nuts, seasonings and have some fun!

Baking Powder Biscuits

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Okay, here they are – by popular demand … my fantastic baking powder biscuits.  

Once you get this down pat you will rely on these biscuits for anything from a summer morning with fresh peach jam or a winter evening served with a family favourite – chili, soup, stew … every household has their own comfort dinner!

2 cups flour

1 tsp salt

1 tbsp sugar

4 tsp baking powder

Stir to blend and then with pastry blender, or 2 forks, blend in 1/2 cup cold butter (my tip: freeze the butter for 15 min ahead of time, and use the large holes on a box grater to grate the butter – instant flakes of butter)

Lightly beat 1 egg in a 1 cup measure, then stir in enough milk to reach the 1 cup mark.

With a fork, stir the egg/milk mixture into the dry ingredients – only enough to have it start to hold together.  Turn onto floured surface and … oh so gently … without overmixing … pat it together, and then into a solid shape, about 1 inch or so in height.  Using floured biscuit cutter (or your favorite glass) cut out shapes and place on floured baking sheet.

These are so flexible – if you want to add any herbs, or cheese – do so at the dry ingredient stage.  Go ahead and experiment – makes these your own family favorite!

To guarantee extra tall, fluffy biscuits, pop them into the fridge or freezer for a few minutes.  The combination of hot oven and cold butter creates magic!

Bake at 400 for 15 – 20 minutes (depending on your oven – check it at 15) until lightly golden and very fluffy!  Image