Canning - Watermelon Rind Pickles Recipe

Every summer and fall season, I love to spend time in my kitchen canning my garden harvest. My family absolutely loves watermelon! We will make watermelon smoothies, ice cream, desserts and of course...these delicious watermelon rind pickles.

A few years ago...I was lucky to get this canning recipe from my auntie who also loves to can!

Canning Watermelon Rind Pickles

4 quarts of cubed watermelon rind
1 cup of canning salt
1 gallon of cold water
1 Tablespoon of whole cloves
1 Tablespoon of whole allspice
1/2 teaspoon mustard seed
3 food-grade cinnamon sticks
7 cups of granulated sugar
1/2 cup sliced lemon
2 cups of white vinegar

Wash your watermelon until its clean and dry it with a paper towel. Peel watermelon rind off of the watermelon...remove the dark green and pink portions off of the rind. Cut the rind into 1 to 1 1/2" chunks. Combine the salt and water in a large stock pot. Place the watermelon rind chunks into the water & salt mixture and let stand for 6-8 hours.

Drain the water and rinse under cool tap water. Place the watermelon rinds in a large stock pot and cover with cool tap water. Let stand for 45 minutes and then bring to a boil using high heat. Turn the heat down to low and cook until the rinds become fork tender. Drain the water and set aside. In a cheesecloth bag, add the cloves, allspice, mustard seed and cinnamon sticks and tie your bag shut.

In your large stock pot, combine together the cheesecloth bag, allspice, granulated sugar, lemon slices and white vinegar. Place stockpot on the stove and bring to a rapid boil using high heat. You will want to turn the heat down to medium and continue to cook for about 10 minutes. Slowly stir in your watermelon rind chunks and simmer them over low heat until they become transluscent in color. Remove the cheesecloth bag and discard in the trash.

Use a ladle and ladle the hot watermelon rinds and the hot liquid into warm sterilized canning jars. Wipe the rims clean and place the rings and seals onto the jars. Process your jars in a water bath canner for 20 minutes. Remove from the canner and let cool in a non-drafty place. These will keep for up to 1 year.

Auntie D's Sweet Apple Buns Recipe

Most of the women in my family are fantastic bakers and my Auntie D is no exception! One of my favorite recipes from her is her Sweet Apple Buns! This recipe only takes a few ingredients and is really easy to prepare.

Auntie D's Sweet Apple Buns Recipe

Syrup Ingredients:

1/2 cup brown sugar
1/2 cup granulated sugar
1 cup warm water
1 tablespoon butter, softened

In a mixing bowl, combined the syrup ingredients together and set aside.

Dough Ingredients:

2 cups all-purpose flour
2 tablespoons butter, softened
2 teaspoons baking powder
3/4 cup milk
3 cups freshly chopped apples
pinch of salt
cinnamon

In a large mixing bowl, combine together the flour, butter, baking powder and milk. Once its well mixed, roll out the dough on a lightly floured surface until it measures about 1/2" thick. Spread out the chopped apples onto the dough and sprinkle with cinnamon. Roll up the dough and cut out like buns.

Pour your liquid syrup into a baking dish and place your cut out buns on top of the syrup. Bake in a 350 degree oven for 35 to 45 minutes or until done. Serve warm.

Cucumbers In Sour Cream Salad Recipe

Every year my husband and I plant a large garden and one of the items we plant are cucumbers. If you plant cucumbers, you know that you can get tons of them every season. One of the things we like to make with our fresh cucumbers is Cucumbers In Sour Cream Salad. This recipe will make 4-5 hearty servings.

Cucumbers In Sour Cream Salad Recipe

2 large cucumbers, sliced
1 teaspoon table salt
1/2 cup sour cream
2 tablespoons white vinegar
1 tablespoon minced or finely chopped onion
2 teaspoons granulated sugar
1 teaspoon dill

Wash and slice your cucumbers and place them into a bowl. Sprinkle with the salt and cover your bowl. Refrigerate for 1 hour.

In a separate bowl, combine together the sour cream, white vinegar, chopped onion, granulated sugar and the dill. Pour this mixture over top of the slice cucumbers and refrigerate for 2-3 hours to allow it to marinate.

This is the type of salad that you want to keep refrigerated and serve chilled.

Delicious Sauder's Deviled Eggs Recipe

My family just loves it when I make Deviled Eggs for them and I enjoy making them a variety of ways. During the Spring and Summer seasons, I seem to be making Deviled Eggs at least once a month.

One of the ways I like to make them is by using the Sauder's Deviled Egg recipe which is below. Although they are called Deviled Egg's, here in our home we called them Angel Ova's. LOL

Sauder's Deviled Eggs Recipe

1-10 egg pouch Sauder's Fresh Hard-Cooked Peeled Eggs (or make your own)
3 Tablespoons Mayonnaise (we use low-fat)
1 teaspoon yellow mustard
1/2 teaspoon lemon juice
dash of salt
dash of ground white pepper
1/2 teaspoon Sweet Pickle Relish (optional) I omit this.

Cut eggs in half lengthwise. Remove the egg yolks and set the whites aside. Mash the yolks (I use a fork) and then add the remaining ingredients (in a bowl). Refill the egg whites with the yolk mixutre, using approximately 1 heaping tablespoon at a time. If desired, you can sprinkl on some paprika.

Serve them immediately or cover and refrigerate until serving time.

Must Have Home Baking Pan Essentials Checklist

When it comes to being a proficient home baker, you need to keep your kitchen fully stocked with all of the essentials. As you build your collection of baking pans, I recommend investing in high quality bakeware so that it will perform beautifully and last for years.

You will need the following baking pans to accommodate most of your baking needs.

Square Pan - 8 x 8 x 2" or 9 x 9 x 2" in size
Rectangular Pan - 9 x 13 x 2" in size
Two Round Cake Pans - 9" by 1" in size
Loaf Pan - 9 x 5 x 3" in size
Pie Pan - 9 by 1 1/4" in size
Casserole Dishes - 1 quart, 1 1/2 quart and 2 quarts in size
2 Muffin Pans - 6 and 12 cups capacity
2 Baking Sheets (cookie sheets) - 11 x 17" in size
2 Round Bundt Pans - 6" and 12" in size
Angel Food Cake Pan - 16 cup capacity
2 Round Springform Cake Pans - 7" and 9" in size
Jelly Roll Pan - 10 1/2 x 15 1/2 x 1" in size
4 Ramekins - 1 and 2 cups in size
Quiche Pan - 1.7 quart in size
2 Round Pizza Pans - 14" and 16" in diameter
2 Roasting Pans - 1 oval and 1 rectangular with lids

Optional Baking Pans:

Mini Muffin Pan - 12 mini cup capacity
Mini Loaf Pans - 6 mini loaves capacity
Souffle Dishes - various sizes

What kind of bakeware should you purchase?

To be honest with you, I own several kinds of baking pans...from silicone, non-stick metal, ceramic, ironstone, terra cotta etc. I like them all for different reasons and for different uses. I think it all comes down to personal preference, but I think it is important to invest in high quality bakeware items. You know the old saying, "You get what you pay for."

Keeping your kitchen well-stocked with all of the Must-Have Baking Essentials will save you time and frustration in the kitchen. When you come across a recipe that you want to make, you will have the pan needed already on hand.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys good old-fashioned cooking and baking. This article was written by Shelly Hill and is copyright 2010, All Rights Reserved.

Yummy Cardamon Rolls Recipe

This recipe was submitted to the Shakin and Bakin Blog by a Guest Blogger. Thank You for your submission.

Cardamon Rolls Recipe

Frozen bread loaves
Cinnamon
Sugar
Pinch Cardamon
Honey
Pecans
Oil

Directions

1. Oil tops of loaves while they are rising
2. Slice bread and ball
3. Roll in sugar, cinnamon, and cardamon
4.Grease Pan
5. Cover bottom of pan with honey
6. Cover with pecans
7. Let rise again

Bake at 350 degrees F until brown. Store any left-overs in an air tight bread container.

Fruit Preserves Filled Sugar Cookies Recipe

One of my favorite sugar cookie recipes to make for my family is this easy recipe to make homemade sugar cookies that utilizes jar fruit preserves (we like using strawberry fruit preserves but you can use your favorite flavor). If you are really pressed for time, you can purchased refrigerated sugar cookie dough (in those rolls) and use that instead of this homemade dough.

Fruit Preserve Filled Sugar Cookies

1 medium sized jar of fruit preserves (we like strawberry)
1/2 cup margarine or butter
3/4 cup granulated sugar
1 large egg
1 tablespoon cold milk
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

In a large mixing bowl, cream together the margarine and granulated sugar. Add the large egg and beat well with an electric mixer. Stir in the milk and almond extract. Mix in the dry ingredients one at a time until the dough mixture is well combined. Cover your bowl and place into the refrigerator for 2 hours.

Roll out the dough (thin) and cut with a plain round cookie cutter. Place the dough circle onto a greased baking sheet. Spoon a big spoonful of fruit preserves onto the center of the dough and top with another dough circle that you cut out. Press the dough edges together to seal them. You will want to space the cookies out on the baking sheet about 1" apart.

Bake in a preheated 350 degree oven for 8 to 10 minutes or until done. This recipe will make 15 to 20 cookies depending on how big you make them. Store in an air-tight container to store them.

3 Ingredients - Grilled Italian Style Pork Chops Recipe

If you are looking for an easy pork chop recipe that only uses 3 ingredients that you most likely already have on hand then this recipe is for you! I like to make this recipe every few months for my family and usually serve it with a potato, green beans and a freshly made salad.

During the hot summer months, you can make them on your barbecue grill...during the cooler months just bake them in your oven.

Grilled Italian-Style Pork Chops

4 medium-sized 1/2" thick pork chops
3/4 cup bottled Italian salad dressing (your favorite brand)
1 tablespoon Worcestershire sauce

Mix up the Italian salad dressing and the Worcestershire sauce in your marinating container or a large zipper closure bag. Place the pork chops inside, seal and refrigerate for 2 hours to allow it to marinate. Remove the pork chops and discard the marinating liquid.

Grill the pork chops over a hot grill, turning once for 15 to 20 minutes or until done. You can also bake them in a preheated 350 degree oven for 40 minutes or until done.

Low Fat Cranberry Orange Muffins Recipe

Looking for a good Low Fat muffin recipe? If so, you have to try this muffin recipe that uses Posts Cranberry Almond Crunch Cereal which gives your muffins a wonderful taste to them.

Low Fat Cranberry Orange Muffins

1-1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Posts Cranberry Almond Crunch Cereal
1 cup fat free milk
1 large egg, slightly beaten
1/2 cup creamy applesauce
1/3 cup firmly packed brown sugar
2 tablespoons margarine, melted
1 teaspoon grated orange peel

Mix the all-purpose flour, baking powder and salt in large bowl. Mix the cereal and milk in medium bowl; let stand 3 minutes. Stir in egg, applesauce, sugar, margarine and orange peel. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Spoon the batter into muffin pan which has been sprayed with cooking spray, filling each cup 2/3 full. Bake in a preheated 400°F oven for 20 minutes or until golden brown. Serve warm

Nutty Cream Cheese Brownies Recipe

Looking for a great moist and delicious brownie recipe that you can make and sell at bake sales? If so, you have got to try this one! When I had to make brownies for all of my daughter's cheerleading and gymnastic bake sales...often times I would make this recipe and they always sold out quickly.

Nutty Cream Cheese Brownies Recipe

1 cup butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped nuts, optional
1/3 cup softened butter
2 (3 ounce) pkgs of cream cheese, softened
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
3/4 teaspoon vanilla extract

Cream the 1 cup of butter and the 2 cups of sugar in a large bowl; add 4 eggs, one at a time, beating well after each addition. Blend in 2 tsp vanilla. In another bowl combine 1 1/3 c. flour, cocoa, baking powder and salt. Gradually add flour mixture to creamed mixture. Blend Well. Stir in nuts, if desired. Spread half the batter into a greased 13x9" pan. Cream 1/3 c. butter and cream cheese in a small bowl. Add 1/3 c. sugar and 2 tbsp. flour, blend well. Add 2 eggs and 3/4 tsp. vanilla and beat until smooth. Spread cream cheese mixture over chocolate batter in pan. Carefully spread remaining chocolate batter over cream cheese mixture. Gently swirl batter over cream cheese mixture, Gently swirl with a spatula for a marbled effect. Bake at 350 degrees for 45 minutes or until done.

Starlight Mint Cookies Recipe

I recently spent several weeks in a local hospital recovering from an illness. While I was in there, I met a lady who gave me this fabulous recipe for these easy to make cookies. Although I am allergic to walnuts and didn't try them...my hubby did and loved them!

Now that I am home again...once I get stronger, I will be making them for him.

Starlight Mint Cookies Recipe

3 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, softened (not margarine)
1 teaspoon vanilla extract
1/2 cup brown sugar, firmly packed
2 (6 1/2 ounce) pkgs. chocolate mint candy wafers
walnut halves
1 teaspoon baking soda
1 cup granulated sugar
2 eggs

Combine all ingredients, except for the candy wafers and walnuts in a large mixing bowl. Blend this mixture well with an electric mixer until combined for about 2-3 minutes.

Drop by the teaspoonful 2" apart onto an ungreased baking sheet. Press a chocolate mint candy wafer on top of each cookie and then cover with another teaspoonful of cookie dough. Top each cookie with a walnut half.

Bake in a preheated 375 degree oven for 9-12 minutes or until done. Let cool before serving and store in an air-tight canister.