Wednesday, August 25, 2010

Mustard and Brown Sugar Glazed Ham

My friend Amanda told me about this ham glaze that her family was crazy about, so I decided to let my family try it out. Wow...huge success at dinner last night! It was so simple, too. We will definitely be doing this again! I served it with this hashbrown casserole and some okra & tomatoes. Delicious supper!

1 ham of your choice (I just used 1/2 of a ham from the meat section of my grocery store.)
equal parts yellow mustard and brown sugar

Preheat oven to 350.

Mix the mustard and brown sugar together. Pour it over the ham. Bake for 45 minutes.

Friday, August 20, 2010

Pear Bread

My mom brought over two huge bags FULL of fresh pears from my aunt's tree. I gave some away, and am going to make a couple of these pies with some of the others. I still had some that needed to be used before going bad, so I found this bread recipe that sounded too good to pass up! It makes two loaves, so this will be great to eat for breakfast for several days!

3 cups all-purpose flour
1 teaspoon soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 cup pecans (chopped) You could also use walnuts.
3/4 cup soft butter (or 3/4 cup oil)
3 eggs (slightly beaten)
2 cups sugar
2 cups ripe pears (peeled and grated)
2 teaspoons vanilla

Preheat oven to 350.

Combine flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Scoop out about 1/4 cup of the mixture and use it to coat the pecans. Then add it all back together.

In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the wet mixture to the dry. Stir it until the batter is evenly moistened.

Pour into two loaf pans. Bake for 60-70 minutes, or until done.

Monday, August 9, 2010

Peach Butter

I'm baaaack! It has been six weeks of constant nausea and vomiting for me. I'm still suffering from hyperemesis (extreme nausea & vomiting during pregnancy), but my OB has me highly medicated on anti-nausea medication, so I can finally function again. I still haven't been able to cook a meal, but I think that I'm going to try it out tomorrow when my husband is home from the station. *Fingers crossed*

We took our children to a peach orchard on Friday morning to pick fresh peaches. We brought home a ton of them, and I was afraid of them going bad, so I got up this morning and got this peach butter in the crock pot. I've never canned anything before, so my mom is going to come over later to show me how it's done. Let's hope it turns out! So far, it's been really easy.

25-30 peaches (not too ripe/not too hard)
4 cups sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice

Wash your peaches thoroughly. Place them in a large pot of boiling water for 60 seconds. Remove them and place them in a large bowl of ice water for two minutes. After this, the peel should slide right off.

Take the seeds out of the peaches, remove any brown spots, and put the "meat" into the food processor or blender. Blend the peaches until you get the desired consistency. Mine is the consistency of not-so-chunky salsa.

Pour the peach puree into a large crockpot. Add the sugar and spices and stir well.

You don't want the lid completely covering the crockpot, so I used two butter knives laid over the crockpot to keep the lid slightly elevated. Cook on low heat for 6-12 hours. The mixture will cook down at least by half.

Pour into canning jars (with new seals). Place them in a canning pot (you can use a large pot if you don't have one) of boiling water for 20 minutes. Remove from water and let cool overnight. These should have a shelf life of 12-18 months.

Use as a spread on bread, bagels, English muffins, etc.