Preserving Figs.

This week, a dear friend brought fresh figs from her father's tree. After extensive research, we chose two preparation methods: Fig Preserves & Fig Jam.

Over four hours of processing resulted in the production of four, eight-ounce jars of the Whole Fig Preserves.

The Fig Jam, however, was quick, easy, and tasty. Our thanks to our Knitter friend for the figs as well as the Jam recipe!

Fig Jam

2 qt. (about 5 lbs) figs

3/4 cup water

6 cups sugar

1/4 cup lemon juice

To prepare:

Pour boiling water over figs - let stand 10 minutes.

Drain, stem & chop (if desired - or leave whole and let them cook down)

Measure and add 3/4 cup water and the sugar to figs.

Put in a large pan & slowly bring to a boil, stirring to prevent sticking.

Add lemon juice and cook 1 minute longer.

Pour into hot jars, boiling hot, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in hot-water bath. Yields about 5 pints.

Whole Fig Preserves

8 cups firm fresh figs

8 cups boiling water

2 2/3 cups granulated sugar

4 cups water

1 lemon, unpeeled, seeded, and thinly sliced

In a large glass or stainless steel bowl, combine figs and boiling water. Cover and let stand at room temp for 15 minutes. Transfer to a colander placed over a sink and drain. Rinse with cold water and drain again.

In a large, deep stainless steel saucepan, combine sugar, 4 cups water, and lemon slices. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard, stirring occasionally, for 10 minutes. Using a slotted spoon, remove and discard lemon slices. Reduce heat to medium-high and return syrup to boil. Add 2 cups of the figs and boil until figs are translucent. Using a slotting spoon, remove figs to a shallow pan and repeat with remaining figs, working in 2 cup batches until all figs are translucent. Boil syrup until thickened. Pour thickened syrup over figs. Cover and let stand at room temperature for at least 8 hours.

Prepare canner, jars, & lids.

In a large stainless steel saucepan, bring fig mixture to a boil over medium-high heat, stirring frequently. Remove from heat and skim foam, if necessary.

Ladle hot preserves into jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot preserves. Wipe rim. Center lid on jar, screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait five minutes, then remove jars, cool, and store.

Peaches 'N Cream No-Bake Cheesecake

We had this yesterday, and it was absolutely the best peach dessert I have ever had! Granted, it was made with the best possible fresh peaches, and the recipe was altered (see changes in bold below).

Philadelphia Peaches 'N Cream No-Bake Cheesecake

Prep Time: 15 min Total Time: 4 hr 15 min Makes: Makes 16 servings, 1 piece each.

Ingredients:
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin (use 2 packages)
2 fresh peaches, chopped (use more like 10 peaches for a total of 4-6 cups, chopped)
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Make It!

MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.

Substitute: Prepare as directed, using 1 drained 15-oz. can peaches.

Everything Yummy Cookies

The first time I helped prepare food for the youth group at church, one amazing mom brought a giant batch of homemade cookie dough and baked the cookies to make the meal special. While searching for her recipe, I found this article which had included her cookies as part of hurricane prep!

From the article:

Andolyn Fitzgerald says when a hurricane is brewing her family starts baking cookies. She says the cookies have become a tradition "because if you lose power, have to eat a lot of peanut butter and can't shower, at least you can still have the thrill of delicious cookies."

Andolyn's Everything Yummy Cookies

Ingredients:

1 3/4 cups whole wheat flour (to boost nutrition, I replace some of this flour with wheat germ and soy flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinammon
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter, softened
1/2 cup Turbinado sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups oats
2 cups semi-sweet chocolate chips
1 1/2 cup coarsely chopped pecans
1 1/2 cup raisins

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Beat brown sugar, butter and sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, chips, raisins, and nuts; mix well. (Try not to eat all the raw dough before some make it into the oven) Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Champagne Chicken.

CHAMPAGNE CHICKEN

8oz chicken tenderloin
1 cup all purpose flour
1tsp lawrys season salt
1 tsp paprika
1/2 cup mushrooms sliced 1/4 inch
1/2 cup artichoke hearts rough chopped
1 tbl spoon sundried tomatoes
1 tbl spoon green onions
1 cup champagne
4oz unsalted butter
2oz oil oil

For seanoned flour:
In mixing bowl combine flour, lawrys and paprika and blend thoroughly.

In sauté over medium heat add oil and 1/2 of the butter and heat until bubbling. Lighly dredge chicken tender in seasoned flour and shake off excess. Place in sauté pan and cook until golden brown when finished set to the side on plate. Return pan to stove and increase heat to high add 1/2 champagne and mushrooms, artichokes, sundried tomatoes to pan and sauté until pan is almost dry. Add remainder of champagne and reduce by half remove from heat and add rest of the butter slowly stirring. Salt and pepper to taste pour contents over top of the chicken and garnish with green onions.