♥ Recipes from Last Night

Cherry Amaretto Jam



Cherry Almond Jam Recipe

36 ounces (2.25 lbs) pitted chopped cherries {weight is AFTER pits are removed}
3/4 cup almond liqueur {Diserano Amaretto}
3 tablespoons lemon juice
1 package {1-3/4 ounces} powdered fruit pectin
4 – 1/2 cups sugar

Canning Supplies
4-oz jelly jars or larger depending on desired amount
O-rings {make sure there is no rust or wear on inner}
New pop lids {these can’t be reused although I am looking at a new product}
Jar grabber
Magnetic lid grabber
wide mouth funnel (canning funnel)
Water bath pot
Terry towel

Wash Jars, lids, and Orings in hot soapy water. Rinse well, make sure there are no cracks or chips inside or on rim of jar. This could allow for bacteria to get in or prevent a seal. Bring a small pan of water up to boil, turn off heat and let set a few minutes. Place rings and lids in and leave until ready.
Fill our water bath up to two inches above jars. I stick a clean empty one in there no lid to gauge.
Cheat: Bring the water up to boil while your making your jam. Modern electric stoves can have a hard time getting that much water volume hot. Preheating the water will allow you to process more effectively.

Place cherries, almond liqueur, lemon juice, and pectin powder in large pot, 6-8 quarts at least. Bring to a boil, stirring constantly. Add sugar a cup at a time, stirring to reduce risk of foamy boil over. {Trust me}. Let boil roll for 1 minute. Take off heat, scrap foam with metal slatted spoon.

Jars should be upright on towel next to your sauce. You should also be able to turn that water bath down now and let the water sit while you get your jam ready.

Place wide mouth funnel in jars and ladle jame 1/4 of inch to top. Remove and take clean damp towel around rim to remove any excess. Place pop top, turn Oring down to almost last turn. You essentially want the ring on but not tight if that makes sense. Turning it to the almost last point where you need to tighten is the ideal placement.

When all jars are full, use grabbers to lift and place in water bath. You want to move in a crane like motion. Lifting straight up over and lowering. This prevents your sauce from tilting and potentially leaking or preventing a seal. Your water bath canner should have a shelf or wrack on the bottom. Place jars on wrack a little bit apart so they don’t touch. Brings to rolling boil again and process 10 minutes.

Using same crane arm method life jars on to clean terry towel  and let stand over night (or at least 4-6 hours). Jars should be upright and as they start to cool  you will hear the tell take sound of jars popping and sealing.

Any ars that did not seal – pour immediately over ice cream French toast or something incredibly Delicious.

♥ Recipes from Last Night

Apricot Chiffon Pie


Comments yesterday led me to look up some pie recipes in the 1894 Cookbook and beyond. The request was for an Apricot Chiffon. Those old fashioned recipes that aren’t easily tracked down any longer from our Aunt’s cookbook and note cards. I have found that old recipes used terminology more as a descriptive on what the item “looked” like, rather than its elements of construction. Chiffon could mean – whipped airy or even meringue topped – as to have a light and airy appearance. It could also very well mean chiffon in technique. 

Going with both principles I poured over the vintage cookbook and recipe assortment in my cabinets. I did find a few items to test – so dear reader I hope this matches the pie your Aunt made! First up is my Aunts recipe from a news clipping. It is about circa 1950s. I rewrote since the copy is so small. I have not tested this yet. Let me know ! 

happys-apricot-pieHappy’s Apricot Chiffon Pie

2 cups dried apricots
2 tsp unflavored gelatin
2 TBL lemon juice
2 egg yolks
2 TBL granulated sugar
1/8 tsp salt
2 TBL grated orange rind
2 egg whites
¼ cup granulated sugar
½ cup heavy cream whipped
Shredded Coconut

Tools Needed:
sieve – dutch boiler – mixing whisks and beaters

Cook Apricots and sweeten per package directions
Drain reserve liquid
Process apricots through sieve
Soak gelatin in lemon juice 5 minutes
Beat egg yolks lightly; add sugar, salt, ½ cup liquid drained from apricots
Cook over hot water stirring constantly (to prevent scorching) until slightly thickened
Add gelatin stirring gently until dissolved
Blend 1 cup apricot pulp, orange rind and set to cool.
Beat egg whites until slightly stiff; then add ¼ cup sugar beating until stiff.
Gently fold into apricot mixture – making sure it has cooled properly or your peaks will soften.
Fold in whipped cream.
Butter 9 inch pie plate and sprinkle with ½ coconut. Fold in apricot mixture. Sprinkle remaining coconut on top and chill until set


Apricot Chiffon Pie – Martha Stewart


  • 1 3/4 pounds apricots, pitted and quartered
  • 3/4 cup plus 1/3 cup cold water
  • 1 1/2 cups sugar
  • 1/2 teaspoon coarse salt
  • Scant 4 1/2 teaspoons unflavored gelatin (two 1/4-ounce envelopes)
  • 5 large eggs, separated
  • Pistachio-Shortbread Crust
  • Unsalted pistachios, chopped, for garnish


  1. Bring apricots, 3/4 cup water, 3/4 cup sugar, and the salt to a boil in a medium saucepan. Cover, reduce heat, and simmer until apricots are very soft, about 10 minutes. Remove from heat, and let cool for 20 minutes.
  2. Puree in a blender. Strain through a fine sieve into a bowl. (You should have 3 cups puree; reserve 1/2 cup.)
  3. Sprinkle gelatin over 1/3 cup cold water, and let stand until softened, about 5 minutes. Heat 2 1/2 cups apricot puree in medium saucepan over medium-high heat. Whisk softened gelatin into puree, and stir until gelatin dissolves.
  4. Prepare an ice-water bath. Whisk together the yolks and 1/2 cup sugar. Whisk in 1/3 of the apricot-gelatin mixture, then pour back into pot. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes. Pour through sieve into a bowl set in ice-water bath. Whisk until just beginning to gel, 5 minutes.
  5. Whisk whites until soft peaks form. Gradually add remaining 1/4 cup sugar, and whisk until stiff peaks form, about 2 minutes. Whisk 1/3 of the whites into apricot-gelatin mixture. Gently fold in remaining whites. Return bowl to ice-water bath; let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes. Spoon into crust (it will mound quite high). Refrigerate at least 2 hours or up to overnight. Spoon reserved 1/2 cup apricot puree on top and garnish with pistachios.
♥ Chickens · ♥ Recipes from Last Night

Benedict Cuperbatch – a new egg


Benedict Cuperbatch – A hungry girl homemade microwave nosh

2 Ramkin (sauce cups) coffee cups if ya got em!
2 Farm Fresh Eggs (yes grocery store is fine.. but really?)
2 Slices vegan or real Canadian Bacon slices
2 Slices Gouda
2 tbl white wine (really more)
2 tsp dijon spicy mustard
1 Kings or Yeast roll – split and toasted

1- Mix your wine and dijon
2- Place equal amounts in each cup
3- Lay in your faux or real bacon
4- Lay in your gouda. I usually crack it half and half
5- Crack one egg in each ramkin
6- Micro on high 2-3 mins.
7- Watch your micro. Cause all food cooks faster when you do. Plus some are more powerful than others – and the goal here is to bring your eggs up to temp but not undercook or over cook them. I don’t like soft poached gooey middles of traditional benedict so I did mine to a soft solid yolk.
8- Put that roll in the toaster, after of course you have sliced it in half.
9- Plop out on to toast and enjoy – saucy juices and all.

Addins – as you can see from my pictures I added in some slices of red and yellow pepper I had in the fridge from a relish tray. Those went in and cooked with everything else to a nice soft but still snappy fresh addition.


♥ Family · ♥ Recipes from Last Night

Home “Sweet” Home – The Scent



Since June I have had live baby chicks in my living room. I love them. My life is so much better now that I am growing raising tending and being mindful of our food sources as a family, including our soon to arrive (from my babies) fresh free range eggs!

That said, the house needs a freshin’ up ! The ladies will officially debut their new home this weekend when Hubbie installs the final shingles. After that I am scrubbing down floors and getting ready for fall. My favorite way to freshen up the air, use ingredients on hand and cut back on waste is by creating simmer pots. If you are a child of the 70’s you will probably remember the little tea-lite ceramic holders your mothers had that held mystery water and simmered for hours on end with aromas of pom and rose. Yeah, its easier than that and cheap. Use fresh herbs from your garden, left over lemon peel from dinner and a dash of vanilla.

Williams-Sonoma Scent
The idea is that by gently simmering a few natural items in water, your house will smell clean, sweet and classy. This is the smell when you first walk into that amazing store.
Bring to boil then reduce to a Simmer:
2 cups water,
1 sprig rosemary,
1 teaspoon of vanilla,
The juice rind of a lemon

Be mindful around small children to place pot at the back of stove and add water through the day so you don’t go dry and burn your dam house down.

♥ Projects · ♥ Recipes from Last Night

Quince Preserves – 1909 Recipe


The quince /ˈkwɪns/ (Cydonia oblonga) is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a small deciduous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive blossom and other fragrant ornamental qualities.

Quinces will start making their way to farmers markets at the end of October. If you have a grocer that will stock requests you may be able to get a few crates. Commonly they do not appear in average grocery stores, as they are not a pick up and eat type of fruit. Raw; it is a bitter fruit, not like what it becomes once cooked.

This makes Quince one of my favorites for making jellies. Added with apples and cranberries it can become a preserve with flavor and impact, especially eaten on a dry bitter cheese. The exciting news: I picked up a really rare 1909 Cookbook a few weeks back by accident. The recipe I first looked at was this one. My mission – take a recipe from long ago and convert it to modern standards.

While our season doesn’t start until October, those of you lucky enough to have your own bushes can save this for planning. Those looking for a new recipe and already have canning knowledge will be able to use this as well. Those of us new to testing recipes can mark this for work !

Here is the original recipe, with some modern phrasing updated:


Take Fine Yellow Quinces, pare quarter and core them setting aside all of these after pieces.

Placing fruit in large stock pot add just enough water to cover by an inch. Simmer until soft but not to where they begin to break.

Carefully remove fruit and spread on plates to cool.
To this water add pieces removed. Cores, seeds parings.
Stew one hour covered, then strain through a jelly bag or canning mesh into another pot.
To each 1 Pint of this liquid add 1lb of sugar.
Bring to boil, skim and begin to gently add Quinces.
Boil gently 25 minutes, remove from heat, cover and let sit for 24 hours.
This process must now be repeated as the following:
Drain off syrup into a separate pot and bring to boil, add fruit and boil gently for 15 minutes.
Spread fruit on to plates to cool trying to not break.
Bring syrup up to a rolling boil and boil down to a thick consistency.
While this is boiling fill jars 2/3 full of fruit.
Remove syrup from heat and pour over fruit.

♥ Recipes from Last Night

Banana Foster Pancakes

Banana Foster Pancakes

2 cups flour
⅓ cup sugar
1 tsp salt
1 ½ Tbls baking powder
1 egg
2 cups milk
2 Tbls butter (room temp, soft)
1 tsp vanilla
1 tsp almond extract
1 very ripe banana sliced thinly
1/3 cup dark chocolate chips

1 – Mix all dry ingredients together
2- Then add egg, milk, butter, almond extract and vanilla.
3- Whisk until all  incorporated and you have a smooth creamy batter.
4- Heat your frying pan to medium and pour the batter on a lightly greased pan.
5- Sprinkle banana slices and chocolate chips randomly.
6 – Cook until bubbles begin to appear around the edges and into the center.
7- Flip your pancakes gently. It is not uncommon for choco chips to sizzle.
8 – Once flipped it only takes a minute or two to finish cooking.

*NOTE:  it is ONE and a  1/2 TABLESPOONS baking powder not teaspoons
*NOTE: Please feel free to sub in Almond, Soy or Coconut milk instead of Milk.
*NOTE: Egg substitutes also work really well !

Serve with Syrup, Fruit Syrup, Peanut Butter, Chocolate Glaze or just a dollop of whipped cream.

♥ Recipes from Last Night

Recipes From Last Night – Another Coconut Cake

big cake fail

Yep that would be a massive cake fail. The recipe itself isn’t a fail, but should be paid VERY close attention to.

For Fathers Day I wanted to make FIL a coconut cake. It’s his favorite. I had used a recipe in the past that was tried and true, but was more of a pound cake than light fluffy moist coconut cake. Searching through my recipe server I found this modified recipe. It seemed to have potential as a new favorite.

Yeah, no. It ended up in a bowl as a trifle and not a good one at that. I have rewritten the directions please please please follow them in sequence. Read before you do, prepare and then begin your coconut cake. Because of the way they were originally written, I missed several things that made my cakes flat and stupid. Here’s to your success.


  • 5 eggs,
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2-1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups flaked coconut, chopped
  • 1/4 teaspoon cream of tartar
  • 3 greased and floured cake pans (9 in)


  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 2/3 cup butter, softened
  • 4-1/3 cups confectioners’ sugar
  • 1-1/4 teaspoons coconut extract
  • 2 cups flaked coconut, toasted


  • Take your 5 eggs and separate them. Place the yolks in a bowl cover and place back in fridge. Set your egg whites out to stand for 30  minutes at room temperature. You are going to essentially create meringues and you need them ready.
  • In a large bowl, beat the sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
  • Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
  • Add cream of tartar to egg whites; beat until stiff peaks form. Gently fold into batter.
  • Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
  • Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Yield: 16 servings.