Make Things with Things You have Made

I have given you recipes to make wonderful things like Jams & Jellies and other things from your favorite fruits. I think I should take a little break and give you a few ideas how to use your products other than on toast or muffins. I gave you a recipe for a Peach Fritter, Peach Preserves Cake and Peach Ice Cream back in the Peach blogs. Check them out if you can’t remember, here is a link: http://canucanit.wordpress.com/2011/06/23/peaches-part-2-using-our-peach-products/

Peach Preserves Cake with Peach topping

They were great things to make using Peaches, but what if your favorite fruit is not a Peach! Well here are a few recipes that are not Peach. Just for the record some of the things made with Peaches can also be made with other jams and preserves.

My “Best-Friend” Jim has a favorite made with Blackberry Jam. His Mother made this cake for him as a child. I got the pleasure of eating a HUGE slice one year when she was visiting him for Thanksgiving. I dedicate this recipe to her. The taste of this cake will stay with you for many years so make sure you print it out and save it somewhere.

Blackberry Jam Cake 1 cup butter (room temperature), 2 cups sugar, 6  eggs ***, 1 cup buttermilk, 1 tsp. baking soda, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp ground nutmeg, 3 tsp baking powder, 3 cups all-purpose flour (not cake flour), 1 tsp Vanilla Extract, 1 1/2 cups blackberry jam (seedless is best), 1 – 2 cups black walnuts (nuts are optional, but really do help make the taste).        (*** Mary Lynn buys egg white and egg yolks in cartons. This saves time separating them with no danger of yolks getting into your whites)       Preheat your oven to 350 degrees. Cream butter and sugar slowly. Separate eggs and yolks if you don’t have cartons of each. Add egg yolks and buttermilk to butter/sugar mixture. Sift together all the dry ingredients and mix completely. Add all dry ingredients, saving 1 teaspoon. Beat egg whites to a stiff stage in another bowl; then add other mixed ingredients. Put jam in a microwave bowl and warm for 30 seconds on 50% power. Stir to mix and add to cake ingredients. Mix by hand carefully, then add chopped nuts (optional) coated with saved teaspoon of dry mixture. Pour into three 8 or 9 inch cake pans. Cook about 30 – 35 minutes or until cakes test done. Time is variable due to different ovens. To test if cakes are done, stick a wooden toothpick into center and pull out, if dry, the cake is done. Remove cakes and place pans on cooling racks to cool. When cooled carefully remove from pans and place back on cooling racks. Now is the time to make the icing.

Never-Fail Icing1 1/2 cups white corn syrup, 3 egg whites ***(see note at end of cake recipe), 1 teaspoon Vanilla.  Pour corn syrup in a saucepan. Heat until it just starts to boil. In a separate bowl, beat egg whites til stiff. Pour in your hot corn syrup a little bit at a time (too fast and you will cook your eggs, and have to start over). After each addition of syrup beat until stiff again. (No one said that this was easy; but if you want the best you have to put in the work). When all have been combined add Vanilla. Frost cake layers, top sides with icing. If you like  sprinkle chopped Black Walnuts on top to garnish.

A different way to make this cake is to use a Bundt pan to cook your cake in. When cooled sift Powdered sugar over cake or garnish with fresh Blackberries.  

I have to admit, I like the cake with the icing; but both ways look great.

I told you that you could make some “Killer” dips using the Dipping Sauces (Blog http://canucanit.wordpress.com/2011/06/12/dipping-sauce/) with very little work. Just think how your next party would go over if you had a dip made from Sweet Smoke Dipping Sauce and Sour Cream or Cream Cheese or a combination of both. You can take any one of the sauces and use this recipe. Just let your imagination  go wild. Remember we are limited only by our imagination or lack there of.

Not just for Ranch Dip or Bleu Cheese anymore!

How about next Tail-Gate Party with a dip called Mango Tango? Don’t get caught with French Onion  or Ranch Dip ever again.

One of the coolest things have I seen lately was a “Walking Taco“. You browned your hamburger with taco seasoning, like usual. Then take a lunch size bag of your favorite corn chips. Open the top carefully  and add the beef to the bag. Add shredded cheese, sour cream if you want or even guacamole. All you need now is a spoon. You have a taco in a bag, it not going to break when you eat it and spill all over your favorite clothes.  It could not be easier. This is something you can really change to fit everyone’s appetite. For a change, next time use one of the dipping sauces on your chips and meat, then add cheese and sour cream. You have a taco like never before. The dipping sauces were on the blog: http://canucanit.wordpress.com/2011/06/12/dipping-sauce/

Mary Lynn makes a tartar sauce for our fish sandwiches from our relishes and Vidalia Onions. She uses Green Tomato Relish most of the time, but she will use Garden Relish just to change things up. I am not a big fan of “Sweet” relishes. I had to eat them all the time at school growing up. That spoiled me on them. We had Hamburgers every Thursday and all they had to go on them was mustard, tomato, and sweet pickle relishe. Did not like tomatoes that much, so I covered them up with relish and mustard. The relishes are in another blog (http://canucanit.wordpress.com/2011/12/22/i-relish-the-time-making-relish/). Well anyhow, here is Mary Lynn’s Tarter Sauce recipe: 3/4 cups mayonaise (not salad dressing), we use Duke’s Mayonaise. 3 tablespoons relish, 1 tablespoon minced or grated onion, 1 tablespoon vinegar, 1 tespoon fresh horseradish (optional), 1 tablespoon finely chopped olives (optional), 1 tablespoon chopped or dried parsley, 1 teaspoon finely chopped capers (optional). Combine ingredients. Refriderate in a covered glass jar until you need it. Make it at least an hour before you use it to allow flaovrs to “marry”.

Using Garlic Relish you can make a monster roasted chicken. Wearing gloves, clean the chicken inside and out completely. Then take a small handful of the relish and rub the outside of the chicken and on the inside. Put it in a zip lock bag and let season over night.  The next day roast in your oven, but for best results use your grill. Be careful the bits of garlic will burn, so keep an eye on it. It will be one of the best tasting chickens you have ever cooked. But don’t stop there, take a tablespoon of Garlic Relish and purée it with sour cream for a dip that will knock them right off their feet, especially if you have a Garlic lover eating. Remember garlic keeps vampires away, so use it handily, so many on TV now that I look twice before I do anything anymore. Mary Lynn was an “Background Actor” for the Vampire Diaries tv show. She was in 5 different episodes the first two years. So I am very conscious about Vampires.

I know most everybody likes to Bar-B-Que, well I have something that you will love. Take a jar of Apple Butter and add it to your favorite B-B-Q sauce. Mix well, if you like it a little warmer, add Texas Pete Hot Sauce or add ground peppers. I don’t like to use Tabasco Sauce because of the salt. The salt changes the flavor of what I am using it on. I like heat without salt. I love heat so don’t be shy. Now take part of your new sauce and rub it on a pork tenderloin. Put the loin in a zip bag with extra sauce. Marinate it over night then roast in your oven or grill. If you use your grill use indirect heat for cooking (hot coals at one end of grill, meat at other end. When the meat is done apply fresh sauce then serve. I like to have more sauce on the table if anybody wants more. Mary Lynn made one of these and we ate it in one sitting. The flavor the apples give pork along with your original sauce is fantastic.

Here’s one that sounds sooooo good!  Raspberry French Toast (or any other jam flavor) Whisk together 1 egg, 1/2 teaspoon vanilla, a splash of milk. Spread your favor jam between two slices of bread. Dip both sides in egg mixture. Cook in a greased skillet 5 minutes. Served with your favorite syrup. Awesome!!! The recipe is for 1 serving, you have to add more for more people. Try using a fruit syrup with this to really make the flavor go over the top.

I have not forgotten the Chocolate Fanatics, you know who you are. How about a Black Forest Brownie made with your favorite brownie recipe. Just add 1/2 jar or more Cherry Jam (recipe to follow in a future Jam blog). Dust final brownies with confectioners’ sugar.

Black Forrest Brownies made
with homemade Cherry Jam!!!

Wow, great taste, hardly any work. What could be better? Don’t say someone else doing it would be better. That is not what you really want is it?

Well I think it has gotten to be that time again. Just as I was getting on a roll. Well you will just have to keep watching my blogs, because there are many more things to make using our Jams, Jellies and Preserves. So that means that when I get a “Brain-Cramp” and can’t write about something else, I will do another on things to make using the products I have given you recipes for.

Also coming in the future…. Mary Lynn and I are going to start selling some of our most requested items from a website. Yes we are “Getting the Jam Back together”. The site will be www.austinhouse.biz.  The site is coming together with hard word from Mary Lynn’s daugther and one of her friends. If you have never tried to do a web page, Don’t! It is hard work writing the codes so that everything you see is perfrect. I know that in 100 years I could never do it. I will let you know when we are up. If you like you can purchase something from us and compare it to what you have made. See how things match up against us.

Please let me know what you would like to make or any ideas you have for the next blog. Just drop me a note at jellymanga@gmail.com

Don’t keep my blogs a secret, and pass the word on to your friends, neighbors and family members. They just might make something and share with you.

Don’t forget, if someone asks you can you can it.

Say Yes I Can, Can It! 

About Pete Austin & The Austin House

My wife, Mary Lynn and I had a very sucessful canning business for over 15 years, called The Austin House Jams & Jellies. We had to close it due to pure health. I will be writing a blog about some of the recipes, and how to use them. Also some of the interesting, funny, weird things that have happened in our traveling with the business. If you follow me, you will see that I look at things just a little different than others. If you look at the header at the top of the page, you see that I am looking at things. Making sure eveything looks as good as possible.
This entry was posted in Apple, Apple Butter, Award Winning, Bar B Que, Bar B Que Sauce, Blackberry, Blackberry Jam, Cake, Chipolte Peppers, Cooking, Dipping Sauce, Fritters, Fruit Butters, Fruit Dipping Sauce, Home made Peach Ice Cream, Ice Cream, Mango, No artifical ingredients, No preservatives, Old Fashioned, Peach Ice Cream, Peaches, Pickles, Preserves, Raspberry, Recipe, Strawberry, Syrups, Tomato and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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