Cranberry Mustard (Water-Bath Canning Recipe)
Based on a tested recipe from Ball (with safe modifications to the spice mixture), this cranberry mustard will be a favorite at your holiday table or for homemade gifts!
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Caraway Apple Sauerkraut
Sauerkraut is a traditional staple food for a reason. It’s a delicious way to naturally preserve fresh vegetables and even fruits into and through the winter months, and is more digestible and nutritious than it’s component parts. You can scale this recipe up to make a large batch or down, just keep the ratios of salt to cabbage the same (you can use slightly more salt to taste but not less). The nutty caraway seeds are delicious with the sweet apples and tart pickled cabbage.
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Traditional Beef or Venison Mincemeat
This old-fashioned recipe for mincemeat contains ground meat and suet, but don't worry, it doesn't taste meaty. It's very rich and delicious, and makes the most delicious mince pies, tarts, and pastries. This is a traditional mincemeat, echoing the flavors of Christmas and Yule tables of many centuries past!
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Caraway Apple Sauerkraut
Sauerkraut is a traditional staple food for a reason. It’s a delicious way to naturally preserve fresh vegetables and even fruits into and through the winter months, and is more digestible and nutritious than it’s component parts. You can scale this recipe up to make a large batch or down, just keep the ratios of salt to cabbage the same (you can use slightly more salt to taste but not less). The nutty caraway seeds are delicious with the sweet apples and tart pickled cabbage.
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Spaghetti Sauce with Meat and Mushrooms (pressure-canning large-batch recipe)
This homemade spaghetti sauce canning recipe is flavored with meat and mushrooms, for a traditional Italian ragu that is a perfect pantry staple. It’s a versatile foundation sauce that is great served on pasta or polenta, in lasagna, stuffed shells, ziti or other baked casseroles, and more. This meaty mushroom ragu is adapted from and and based on a tested USDA spaghetti sauce canning recipe. I’ve scaled this up to a double batch that fills my pressure canner [https://amzn.to/3XSHVIM] (18-19 pints, and sometimes a bit of leftover sauce to enjoy right away). You can of course make a smaller batch if you prefer… just halve all the quantities listed.
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Country Sausage Gravy
Is there a more perfect comfort food breakfast than piping hot buttermilk biscuits, split and smothered in creamy, peppery country sausage gravy? I don't think so! This Southern-style breakfast dish is made with crumbled sage-flavored breakfast sausage, simmered into a rich, creamy milk gravy, and served with tender, flaky homemade biscuits [https://www.alewyfe.com/butter-swim-biscuit-mix/].
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Soft Blackstrap Molasses Spice Drop Cookies
These easy drop cookies are so simple to make. But most importantly, they're delicious! Soft, tender spice-scented and richly flavored with dark brown blackstrap molasses, they're a perfect snack or a light dessert with a glass of milk or a mug of milky chai.
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Rum Raisin Bread Pudding with Apples
This rum raisin bread pudding is classic comfort food, studded with rum-soaked raisins, chunks of fresh apple, and a creamy egg custard. I like it best served warm, with either a caramel or custard sauce, whipped cream, or a scoop of vanilla ice cream, or even rum raisin ice cream to take it over the top!
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The Great Pumpkin Spritz Cookies
Add these pumpkin spice flavored cute little cookies to your Halloween treat bags for friends or coworkers, or brighten up your Thanksgiving desert table with a sweet little nibble that isn't pie. They look like you spent all day, but you can whip these up in an hour or so (and no messy icing or rolling and cutting and flour everywhere like most festive cookies).
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How to Make Turkey Mole Tamales
These homemade turkey mole tamales are the perfect way to use up extra cooked turkey. Richly flavored & sweetly spiced... they're so good! Your yield will vary with the size of your corn wrappers and how large you make your tamales.
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