Red Wine-Tomato Pasta

Ingredients

1 1/2 teaspoons minced fresh garlic

2 tablespoons olive oil

1/2 cup dry red wine

2 (14 1/2-ounce) cans petite diced tomatoes, undrained 

*I used fresh garden tomatoes

2 tablespoons chopped fresh or 1 teaspoon dried basil

1 tablespoon chopped fresh or 1/2 teaspoon dried oregano

1 teaspoon sugar

1/4 teaspoon freshly ground black pepper

12 ounces uncooked thin spaghetti

1 (4-ounce) block mozzarella cheese, shredded

1/3 cup freshly grated Parmesan cheese

Toppings: chopped fresh basil, freshly grated Parmesan cheese

Preparation

Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.

Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.

Red Wine-Tomato-and-Steak Pasta: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.

White Wine-Tomato-and-Clam Pasta: Prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained (6.5-ounce) cans chopped clams to tomato mixture just before tossing with pasta mixture.

Debra McCorry, Ocala, Florida, Southern Living 
MAY 2005

Tomato Jam

The yield on this recipe varies from about 3 – 5 pints, depending on the tomatoes and how much you cook it down.

5 pounds tomatoes, finely chopped

3 1/2 cups sugar

8 tablespoons lime juice

2 teaspoons freshly grated ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 tablespoon salt

1 tablespoon red chili flakes

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.

When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.

When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

From Marisa McClellan, the writer and canner behind Food in Jars blog and the author of Food in Jars: Preserving in Small Batches Year Round.

Lonesome Woodsman Granola

*** The trick to this treat is lots of stirring

INGREDIENTS:

• 8 cups of Old Fashioned Oats
• 2 cups of brown sugar (heaping not packed)
• 1 ½ cups of wheat germ

*Mix the above ingredients really well. Break up the brown sugar and then add the following and stir well:

• 1 cup of coconut: wide unsweetened
• 1 cup slivered almonds
• 1 cup raw cashew: unsalted
• 1/3 cup sunflower seed: shelled, unsalted

*Stir again well! Drizzle the following… ½ amounts at a time and stir after each addition:

• ½ cup water
• ½ cup of canola oil
• 2 Tbsp of vanilla

*Use the microwave and warm the following to a drizzle form. Add 1/2 amounts at a time and stir well after each:

• ½ cup of honey: measure after oil so it slides out
• ½ cup of peanut butter: use rubber scraper: can

After another stirring, add the following:

• 1 ½ cup of yellow raisins
• ½ cup of craisins
• ½ cup of currants or any other dried fruit: optional

*Any of the ingredients can be adjusted to taste. Mix well in your big bowl. Spread on 2 cookie sheets. This recipe makes 18 cups or 8-2 + cup bags. 

*Bake at 200 for 2 hours

Lemon Ricotta Cookies with Lemon Glaze

Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

SERVES: 44 (PER COOKIE); Calories: 113; Total Fat 3.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 19 grams; Sugar: 13 grams Fiber: 0 grams; Cholesterol: 20 milligrams; Sodium: 76 milligrams

Aunt Holly's Banana Bread

Ingredients

• 3 to 4 ripe bananas
• 1/4 cup melted butter
• 1 cup sugar
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 teaspoon baking soda
• Chocolate chips (as many as you want!)

Preparation

Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.

Read More http://www.epicurious.com/recipes/food/views/Aunt-Hollys-Banana-Bread-239027#ixzz23xghs5ij