The following recipe caught my attention and brought back memories.
For breakfast or sometimes a bedtime snack when our kids were growing up, they liked peanut butter and honey on toast or Cheerios in a bowl.
Putting them together in this slice makes for an easy snack in a lunchbox, or to tempt a youngster who wants to skip breakfast. I have substituted a hiker’s mix rather than peanuts at times.
No-bake peanut butter bar
11/2 cups smooth peanut butter 375 mL
2/3 cup honey 150 mL
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2/3 cup sugar 150 mL
3 cups Honey Bunches of 750 mL
Oats cereal
1 cup peanuts 250 mL
4 squares semi-sweet chocolate, melted
Microwave peanut butter, honey and sugar in large bowl on high stirring every minute for two or three minutes or until the sugar is melted and the mixture is smooth.
Pour over cereal and peanuts in large bowl. Mix to coat well. Press into a nine by 13 inch (22 x 33 centimetre) pan.
Optional: Spread melted chocolate evenly over cereal mixture. Let stand or refrigerate until chocolate is firm. Cut into 24 bars.
Frozen berries for baking
Dear TEAM: I have some frozen saskatoon berries and would like to make jam. Do you have some recipes? I would prefer a recipe where you do not put the berries through a sieve.
Also, when I make pies using frozen berries, they are often soggy. What is the secret? Do you thaw them or do you put in more flour or tapioca? – S. F., Pierceland, Sask.
Dear S.F: A suggestion for making pies using frozen berries is to thicken the filling, as you suggest, using tapioca, flour or cornstarch (with less acidic fruits) for 10 to 15 minutes before adding the mixture to the pie.
Alternatively, you might moisture proof the crust by brushing egg white on the bottom crust and heating it in the oven, or brush melted butter on the bottom of the crust and refrigerate for 15 minutes so it sets.
Other suggestions are to use a hot oven temperature the first 15 minutes of baking, cook the pie on a lower rack, or place the pan on the lower oven rack on a preheated baking sheet or pizza stone. Another suggestion is to use a pan that readily absorbs heat, such as glass.
For saskatoon berry jam, the following recipe from Bernardin may be what you like.
Saskatoon berry jam
41/2 cups prepared 1.125 L
saskatoon berries
6 cups granulated sugar 1.5 L
1/4 cup bottled lemon juice 60 mL
1 package (2 ounces) 57 grams
Bernardin fruit pectin
Place seven clean one cup (250 or 236 mL) mason jars in a boiling water canner. Fill with water, cover and boil hard 10 minutes to sterilize jars. The time varies with different altitudes.
Boil snap lids five minutes, not longer, to soften the sealing compound. Keep jars and lids in hot water until ready to use.
Thoroughly wash berries. Pulse in a food processer, or finely chop, one layer at a time. Measure 41/2 cups (1.125 L).
Measure sugar and set aside.
Combine prepared berries and lemon juice in a large deep stainless steel saucepan. Whisk in the pectin until dissolved.
Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil and boil hard one minute. Remove from heat and skim foam.
Ladle the hot jam into the sterilized jars, following headspace, heat processing and cooling steps, as below.
Ladle hot product into a hot sterilized jar to within 1/4 inch (0.5 cm) of top rim. Using a nonmetallic utensil, remove air bubbles. Wipe jar rim, removing any stickiness. Centre the snap lid on the jar. Apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining product.
Cover the canner and return the water to a boil. At altitudes up to 1,000 feet (305 metres) boil the filled jars for five minutes. For higher altitudes, as in Calgary and Lethbridge, boil 10 minutes. Remove jars without tilting. Cool upright, undisturbed for 24 hours. Do not retighten screw bands.
After cooling, check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
For more information, go to www.homecanning.com/can.
Cinnamon buns using Splenda
Dear TEAM: Have you ever heard of making cinnamon rolls or buns by first putting syrup in the pan using your diabetic sugar (Splenda or Twin brown sugar granulated) cinnamon and nuts, then add your bun dough to rise? I am a diabetic and love cinnamon buns. – J.& T.A., Lloydminster, Alta.
Dear J & T. A.: I used my regular bun recipe to make cinnamon buns using Splenda. First, I prepared the pan by putting Splenda on the bottom of the pan, sprinkled water over the Splenda and blended it into a light syrupy mixture, then sprinkled cinnamon, raisins and pecan nuts on the bottom of the pan. I then placed the cinnamon buns in the pan to rise. Although they tasted sweet, we did not get the sticky, gooey texture that is achieved with brown sugar and corn syrup.
Tomato salad
At this time of year, tomatoes are abundant. My daughter, Marla, sent me this recipe as another idea for feeding the harvest crew.
4 large tomatoes, sliced
2 teaspoons oregano 10 mL
(fresh if possible)
1 tablespoon basil 15 mL
(fresh if possible)
minced garlic (2-3 cloves)
extra-virgin olive oil
salt and black pepper
Arrange the sliced tomatoes on one large or four individual plates. Sprinkle oregano, basil and garlic over tomatoes, then drizzle with olive oil and season with salt and pepper.
Let the salad rest for 10 or 15 minutes so that the flavours can mingle, but be sure to serve it within an hour of preparation. Serve with good, crusty bread to soak up the juices that gather on the plate.
Unusual recipe
This interesting recipe was sent in by S. M. by e-mail. We found the scrapple to be similar to a cornmeal pancake, but the scrapple did not want to stick together quite as well. It could be served for breakfast, lunch or supper.
Cornmeal scrapple
1 cup white or yellow cornmeal 250 mL
1 cup milk 250 mL
1 teaspoon sugar 5 mL
1 teaspoon salt 5 mL
23/4 cups boiling water 675 mL
8 oz. bulk pork sausage, 250 grams
cooked and drained
all-purpose flour for coating
2 tablespoons butter 30 mL
maple syrup, optional
In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered 10 minutes longer or until thick, stirring occasionally. Remove from heat and stir in sausage and put the mixture into a greased loaf pan. Cover with plastic wrap and refrigerate.
To serve, unmold and cut into 1/3 inch (0.8 cm) slices. Dip both sides in flour. In a skillet, melt butter over medium heat and then brown scrapple on both sides. Serve with syrup, if desired. Yield: six servings.
Darlene’s green salad
4 cups torn fresh spinach 1 L
4 cups green leaf lettuce 1 L
1/2 cup sliced red onion 125 mL
1/2 cup pecan pieces, toasted 125 mL
3 oranges
In a large bowl, combine spinach, lettuce, onion and pecans. With a sharp knife, cut, peel and pith oranges; slice crosswise and add to the salad.
Dressing
1 teaspoon finely grated 5 mL
orange rind
2 tablespoons orange juice 25 mL
1 tablespoon liquid honey 15 mL
1 tablespoon white wine vinegar 15 mL
1 tablespoon Dijon mustard 15 mL
1/2 teaspoon poppy seeds 2 mL
1/4 teaspoon salt 1 mL
1/4 teaspoon pepper 1 mL
2 tablespoons vegetable oil 25 mL
In a small bowl, whisk together orange rind and juice, honey, vinegar, mustard, poppy seeds, salt and pepper. Gradually whisk in the oil. Pour over the salad and toss to coat.
Makes eight servings.
Herb substitutions
Instead of reaching for the salt, try these herbs to add flavour.
Basil brings out flavour in tomato dishes.
Chives add zing to soups and salads.
Cloves are great in meat and vegetable dishes as well as soups.
Cumin adds an earthy flavor in marinades, rice, chili and tomato sauces.
Curry adds heat and complex flavour to rice, chicken, fish and vegetables.
Dill can be used in sandwiches, salads and soups.
Ginger gives zest to meat and baking.
Garlic salt is great in soups, stews, potatoes and rice.
Marjoram can be used in meat, fish and vegetable dishes.
Mustard enhances breads, salads, stews and marinades.
Paprika is the finishing touch to potatoes, chicken and fish.
Source: Solutions and Substitutions by Reena Nerbas.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
