My Latest Addiction
Since the accident in April, I haven't been able to work on the house at all, I've read book after book and was bored out of my mind. Yeah, yeah... I was working two jobs and running from pillar to post, but I wasn't satisfying my creative drive. So I started cooking with a vengeance. At first I was cooking for everybody else. Banana/Pineapple bread, peach bread, cookies... I ate very little of it. And then I thought, why not for me. Last week I made the best Bread and Butter pickles with Splenda. You can buy the mix here if you can't find it where you are:
http://www.goodmans.net/get_item_bl-72500_ball-72500-butter- pickle-mix.htm
It was easy, I just sliced up a bunch of English cucumbers, followed the instructions and used Splenda instead of sugar, added a couple of dried Japanese peppers for a very slight kick, a little thinly sliced onion and a couple of cloves of fresh garlic to each jar and had two good quarts of delicious Bread and Butter pickles.
Right now I'm finishing up sugar-free apple butter. I peeled, cored and chopped enough Granny Smith and Fuji apples to fill my crock pot. I mixed about a cup and a half of Splenda, cinnamon and cloves. I think I added a dash of Jamaican Allspice. I started it on high for an hour and then let it simmer for 12 more hours on low. The longer you cook it, the better. After that, I took the lid off and let it cook for another 5 or 6 hours until it simmered down and the juices evaporated out. Once it was nice and thick, I ran it through the blender. I'm getting ready to can it now, but you can just put it in a sterile jar and keep it in the fridge.
Tonight, I'm also making sugar-free cherry preserves.
http://www.goodmans.net/get_item_bl-72500_ball-72500-butter- pickle-mix.htm
It was easy, I just sliced up a bunch of English cucumbers, followed the instructions and used Splenda instead of sugar, added a couple of dried Japanese peppers for a very slight kick, a little thinly sliced onion and a couple of cloves of fresh garlic to each jar and had two good quarts of delicious Bread and Butter pickles.
Right now I'm finishing up sugar-free apple butter. I peeled, cored and chopped enough Granny Smith and Fuji apples to fill my crock pot. I mixed about a cup and a half of Splenda, cinnamon and cloves. I think I added a dash of Jamaican Allspice. I started it on high for an hour and then let it simmer for 12 more hours on low. The longer you cook it, the better. After that, I took the lid off and let it cook for another 5 or 6 hours until it simmered down and the juices evaporated out. Once it was nice and thick, I ran it through the blender. I'm getting ready to can it now, but you can just put it in a sterile jar and keep it in the fridge.
Tonight, I'm also making sugar-free cherry preserves.
The Apple Butter sounds great!! I guess I will have to drive over that way one of these
days when I am sooooo bored. Send address & phone & I just might come visit your
door one of these days. You are only about 5 hours from here. Just like driving to
San Diego just different direction.
Love ya
days when I am sooooo bored. Send address & phone & I just might come visit your
door one of these days. You are only about 5 hours from here. Just like driving to
San Diego just different direction.
Love ya
Marilyn C (Bearlady)
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