Autumn is the time for warm, comforting foods and fried apples are the ultimate autumn comfort food! This is another recipe I loved growing up and still love! These are sweet, simple and delicious! Choose your favorite tart apple to make fried apples. I prefer…
Acorn squash is so tasty and healthy! Such a good side dish to serve in the fall and winter. If you bake it in the oven, it takes about an hour and sometimes the texture gets mushy. In this recipe, the squash is cooked first…
Making applesauce was a tradition when I was growing up. Of course, we had our own orchard, so we would have to pick them first. Now days, we go to a farmer’s market or Peter’s Market in Waverly to “pick” our apples.
This year I decided to freeze all of the applesauce that we made. What a treat this will be in the middle of winter! A fun fall family activity!!!
For directions click on the link below:
Happy Fall!!!!
Roasted vegetables add color and nutrients to your meals! You can basically choose whatever vegetables that you have on hand…or go buy your favorites at the store or Farmers’ Market. Preheat your oven to 450 degrees. Clean and chunk up the vegetables that you want…
As you can see my cucumber trellis is full and abundant. There are more cucumbers than I can eat fresh. Time for refrigerator pickles. I have enjoyed making small batches experimenting with different recipes. This is a traditional recipe I have used for years. This…
What says summer more than fresh corn? It doesn’t matter if you cook it on the grill, on the stove or in the microwave, it is always a favorite! Wouldn’t you like to have that “fresh corn” flavor all year? This is the perfect time of year to buy a big batch of corn and try freezing it.
Start by removing the husks and silk, then clean the ears well.
Remove the kernels using a knife or corn kernel remover – this is the one I like, but there are several different ones to choose from.
Freezer Corn – Cooked: Combine the corn, water, salt and sugar in a large saucepan.(I usually make a double batch, which is shown in photos.)
Stirring occasionally, bring the mixture to a boil. Label bags.
Placing the cooked corn in a large bowl makes it easier to fill the cup you are using to put the corn into the bags.
You can vary the size of bag you use and the amount of corn in each, depending on your needs. I use quart freezer bags and place about 2 cups in each.
Squeeze excess air out of bags, seal, distribute corn evenly to flatten out bags.
Place bags in freezer in single layer, if possible. It will taste so good this winter!
I usually freeze most of the corn I preserve in the above manner, but I also like to have some frozen corn that it is individual kernels to use in stews, casseroles or Mexican food.
Freezer Corn – Uncooked : To do this method, you start out the same by cleaning the corn and cutting off the kernels.
Line a rimmed baking sheet with a dish towel, with half of the towel off the baking sheet.
Spread the kernels on the dish towel-lined baking dish.
Pull the dish towel over the kernels and pat dry.
Carefully remove the towel from the baking sheet, spread the kernels in an even layer and freeze for one hour, or until kernels are frozen.
Transfer kernels to zip-lock bags, press out air, seal bag, flatten out to distribute corn evenly in bag. Return to freezer.
Enjoy the taste of fresh corn all year!!!
Corn on the cob is so good! But cooking it on the stove takes so long and heats up the kitchen. A quick, easy alternative is to cook it in the microwave. You just remove the husk and silk, then rinse the corn well. Wrap…
You may have guessed that this week I am giving you the recipes we used for our Easter lunch. I think it was one of our best ever! We had the traditional favorites – grilled salmon and steamed asparagus, along with new recipes for mashed…
Welcome to Sugar, Sunshine and Flowers!
Mary Beth shares her love of family, food, DIY projects and being outdoors.
