Canning: Tomatoes (packed in own juice)

 Tomatoes - Whole, Halved, or Quartered (packed in own juice)

2 1/2 to 3 1/2 pounds tomatoes per quart

Bottled lemon juice, or citric acid

Salt (optional)

Prepare tomatoes by washing them, removing skins and seeds (if desired), and chopping to desired size. 

For Quarts: Add 2 tablespoons lemon juice (or 1/2 teaspoon citric acid) to each jar. Pack tomatoes into hot jars until space between tomatoes fills with juice (no air pockets). Leave 1/2-inch headspace. Wipe rims. Add flats and rings, and adjust to finger-tip tight. Process for 1 hour and 25 minutes in a boiling-water canner. 

For Pints: Add 1 tablespoons lemon juice (or 1/4 teaspoon citric acid) to each jar. Pack tomatoes into hot jars until space between tomatoes fills with juice (no air pockets). Leave 1/2-inch headspace. Wipe rims. Add flats and rings, and adjust to finger-tip tight. Process for 1 hour and 25 minutes in a boiling-water canner.  

"Crazy Cake" (Vegan Depression-Era Chocolate Cake)

 

Chocolate Crazy Cake

Ingredients:

3 cups (360g) flour

2 cups (400g) sugar

1 teaspoon (6g) salt

½ cup (40g) cocoa powder

2 teaspoons (9g) baking soda

¾ cup (148g) oil

2 Tablespoons vinegar

2 teaspoons (10g) vanilla

2 cups (254g) water

Directions:

Preheat oven to 350. Mix all dry ingredients together. Add all wet ingredients and mix until thoroughly combined. Pour into half-sheet pan lined with parchment and bake 20-22 minutes.

Spice Cake (from ChocCuterie Desserts)

 

Spice Cake

Ingredients:

2½ cups (315g) flour 

2 teaspoons (8g) baking powder

1 teaspoon (6g) baking soda

½ teaspoon (3g) salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground cloves

¼ teaspoon ground allspice

⅛ teaspoon ground cardamom

1¾ cups (350 grams) light brown sugar packed

¾ cup (347g) canola or vegetable oil

½ cup (125g) unsweetened applesauce

4 large (200g) eggs

1½ teaspoons pure vanilla extract

1 cup (240 ml) buttermilk (or buttermilk substitute: 1 Tbsp vinegar + 1 cup soy milk)

Directions:

Preheat the oven to 350°F. Spray a 9x13 baking pan well with nonstick cooking spray and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined. Set aside. 

In a measuring cup, mix vinegar and soy milk and let sit for 10 minutes. 

In a separate large mixing bowl, whisk together the brown sugar, oil, applesauce, eggs, vanilla extract, and soy milk + vinegar mixture until fully combined.

Add the dry ingredients to the wet ingredients and mix together until just combined.

Pour the batter into the prepared baking pan. Bake for 30 to 45 minutes or until the top of the cake is set and a toothpick inserted into the center comes out clean.

Remove from the oven and transfer to a wire rack to cool completely.

Recipe adapted from Live Well Bake Often

Spiced Nuts

 

Spiced Pecans

Recipe from Auntie Florence

Ingredients: 

⅓ cup soy milk (or evaporated milk)

1 cup (198g) sugar

2 teaspoons (5g) cinnamon

¼ teaspoon allspice

½ teaspoon (3g) vanilla

2½ cups (275g) pecans

Directions: 

Prepare a 36” sheet of foil sprayed with cooking spray and lay out on countertop. Put all ingredients except nuts into saucepan. Bring to a boil and boil until soft ball stage (230 degrees). Remove from heat and stir in the nuts. Pour onto greased foil and spread out.

Peanut Butter Cups from Sister Martha Passey

 

Peanut Butter Cups 

Ingredients: 

¼ cup (57g) butter 

1½ cups (405g) peanut butter 

2 cups (227g) powdered sugar 

Semisweet chocolate chips

Directions: 

Mix butter, peanut butter, and powdered sugar and work as pie dough. Roll into small balls about the size of marbles and put in dish. Set aside. 

Arrange paper candy cups on cookie sheet. Melt chocolate and put a small amount of melted chocolate in little cups, then put a peanut butter ball in cups. Cover the ball with more chocolate. When all cups are filled, put into refrigerator to set up and become firm. 

Soft Caramels

 

Soft Caramels

Recipe from Jolene Stoll

Ingredients:

2 cups (396g) white sugar

1 cup (213g) brown sugar

1 cup (312) light corn syrup

1 cup (226g) butter

2 cups (482g) canned coconut milk

2 teaspoon (10g) vanilla

½ teaspoon (3g) salt

Directions:

Butter a 9x9 pan thoroughly and set aside. Combine all ingredients except vanilla in a heavy sauce pot. Over medium heat, bring to a rolling boil. Stir constantly until sugar is dissolved and butter is melted. Reduce heat but keep a rolling boil. 

When the mixture boils down, brush the sides of the pot with water to wash down any crystals. Cook to a firm ball stage (240 degrees at Utah County altitude). Remove from heat and add vanilla. Pour into buttered pan and let cool. Cut into individual squares. Wrap in wax paper. 

Brownies (Mini Brownies from ChocCuterie Desserts)

Mini Brownies

Ingredients:

1½ cups (297g) granulated sugar

¾ cup (90g) all-purpose flour

⅔ cup (56g) cocoa powder

½ cup (57g) powdered sugar

½ cup (85g) chocolate chips

¾ teaspoons (4g) salt

2 large (100g) eggs

½ cup (99g) canola oil

2 tablespoons (29g) water

½ teaspoon (3g) vanilla

Directions

Preheat the oven to 325°F. Lightly spray a mini muffin tins with cooking spray.

In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.

In a large bowl, whisk together the eggs, olive oil, water, and vanilla.

Sprinkle the dry mix over the wet mix and stir until just combined.

Scoop the batter into the prepared pan with mini muffin scoop and use a spatula to smooth the top. Bake for 20 minutes, or until a toothpick comes out with only a few crumbs attached. Cool completely. 

Store in an airtight container at room temperature for up to 3 days.

Makes 34 mini muffin brownies

Adapted from Love and Lemons