STRAWBERRY PANCAKES WITH MAMMA CALLIE'S SYRUP
Provided by Patrick and Gina Neely : Food Network
Time 40m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
- Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
- Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not over mix or you'll end up with tough and chewy pancakes!
- Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
- Arrange the pancakes on individual plates and serve with the syrup.
MAMMA K'S FIG PRESERVES WITH A TWIST
Many times people mistake my fig preserves for strawberry or blackberry jam. It is so easy to do, and my kids love the twist on the sometimes-boring fig preserves.
Provided by mammak
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h5m
Yield 36
Number Of Ingredients 5
Steps:
- Mix figs, sugar, lemon slices, and strawberry gelatin in a large pot. Let stand for 1 hour. Bring to a boil and cook over medium heat, stirring often to prevent burning, until foam has disappeared and the preserves are thickened, 25 to 40 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 2 days before opening.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 23.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 19.3 mg, Sugar 22.9 g
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
MCP® STRAWBERRY JELLY
Doesn't your PB&J deserve the very best strawberry jelly around? It does! Make it yourself to ensure that it is. Here's how....
Provided by My Food and Family
Categories Home
Time 1h
Yield About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Place in large saucepan. Bring to boil. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.) Stir in lemon juice.
- Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
MAMA'S STRAWBERRY JELLY
In Loving Memory of Patsy Marie Paul Many times the heart of a recipe is one of the most important ingredients included. The memories and the love are just as important as the sugar, flour and butter, etc. This is how I feel about Mama's Strawberry Jelly. Mama passed away in 1995, leaving behind a husband, 6 children and their families to cherish her memory. She also had her first great-grandchild on the way. That little one is now 15 years old. Her name is Hannah Marie (the Marie is after my Mother) and I am her godmother. My goal has been to make my Mother as real to Hannah and the other grandchildren as possible by sharing recipes and memories. Please accept this special gift of Mama's strawberry jelly recipe as a token of our love. For you see, it's the result of group effort. First, God grew the ripe, fragrant berries and Mama loved them so much that she wanted to have enough to last through the winter months. So, she sent Daddy to the store to buy an ample supply. Next, we washed and sliced them and put them in the freezer. Mama enjoyed them until she was called away to Heaven. After she was gone, the berries waited patiently to be used, but I left them alone. I made the excuse that I was to busy to do anything with them. But, now I realize that I just wanted to keep something that Mama had touched and enjoyed. Preparing those berries was one of the last projects we did together. Years earlier, when I was a young bride, Mama had bought me my first canning equipment. She was always interested in what kind of jam, jelly or pickle I was trying out at the time. What could be more fitting than to make jelly out of Mama's strawberries? While I made the jelly, my heart was happy and sad all at the same time. My heart ached because I missed her so much (it still does). My heart also sang because nothing would make Mama more happy than to share another gift with the ones she loved. She would be grateful to touch our everyday life in a way that we could see, smell and taste. I shared the jelly with my family and I hoped that as they enjoyed it they would remember the light in Mama's eyes and see her beautiful smile. I hoped they would feel the warmth of her hand close to their heart. Those little jars of jelly were packed with Mama's love! She wanted to be remembered. She loved everyone so much and she would never want to be forgotten. She would want her memory to live on even as she is alive in her new life in Heaven. I couldn't bring myself to open my jar of jelly. It was too precious. What could I do with it? It had to be something special. I decided to enter it in the fair we used to have here in town every fourth of July. For years I had entered lots of cakes, pies, jellies and preserves and Mama always insisted that I call as soon as I had found out where I had placed in each category. To my surprise, mine and Mama's jelly won a third place ribbon! I know she was proud of us. The strawberries are gone and the jelly is gone but Mama's love is still shining brightly in my heart. The best way that I can honor her is by doing my best every day and by trying to uphold the values her and my Dad taught me. As long as I'm alive, her memory will live on and I'll never look at a jar of strawberry jelly the same way again!
Provided by Melissa Dommert @mdommert
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- Wash and remove caps from berries.
- Crush berries and simmer for 15 minutes or so, covered, stirring occasionally.
- Strain juice through several layers of cheesecloth.
- Measure sugar; set aside.
- Stir pectin into prepared juice in a medium size pan. Bring to a full boil over high heat.
- Add sugar and return to a full rolling boil.
- Boil hard for 1 minute, stirring constantly. Remove from heat, carefully ladle into hot, sterilized jars and seal (process if desired). Store in a cool, dry place.
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