Thursday, August 25, 2016

Best Ever Super Soft Breadsticks to mix in Bread Machine

These breadsticks disappear so fast I haven't gotten a photo!

Super Soft Breadsticks

4 teaspoons sugar
1 teaspoon yeast
1 cup warm water
3 cups bread flour (King Arthur unbleached bread flour)
1 teaspoon salt
1/2 stick butter (1/4 cup), softened
After cooking, spread butter or margarine over top and sprinkle with garlic or garlic salt.


Dissolve yeast and 1 teaspoon of sugar in warm water.

In bread machine, add the rest of the sugar, bread flour, salt and butter.  Add yeast mixture and set bread machine to dough setting.  Remove dough after it is thoroughly mixed, but before the long rise, mine takes about 30 minutes in the bread machine. Divide into 12 balls and roll into sticks.  Place on greased cookie sheet and allow to rise, about 1 1/2 hours.

Preheat oven to 350 degrees then bake breadsticks for 10 minutes or until slightly browned.  Brush with melted butter or margarine and sprinkle with garlic.

Thursday, August 4, 2016

Corn Cob Jelly




Dear Hubby has been hankering for Corn Cob Jelly ever since he heard it tastes - just like honey.

Well, after making a batch we decided this jelly really does taste like honey!

Hubby scrounged the internet and found a Corn Cob Jelly recipe, but after reading the comments, I decided to look for a few more recipes.

I used a combination of 2 recipes, and made some changes. One of the recipes I used said to hard boil the cobs for 30 minutes so I brought my cobs to a full rolling boil for 30 minutes.  After removing the cobs and straining the liquid I was supposed to have 3 1/2 cups of fluid, but I only had 1 cup of corn cob "juice".

I remade the recipe using more water, turned my heat down to medium for a slow steady boil, and added a bit more lemon juice.

Here is my recipe, makes 5 half pint jelly jars, (this jelly is firm, spreads easily but will slide in the jar when tipped over, see picture above).  :

12 cobs, remove husks and cut corn kernels off
5 quarts of water
1 box of powdered pectin
1 teaspoon margarine
3 1/2 cups sugar
2 tablespoons lemon juice

Place cobs in large saucepan and cover with water.  Cover and bring to a boil.  Uncover and reduce heat to a slow steady boil.  Boil for 30 minutes.  Remove cobs.  Strain liquid through cheesecloth if desired to remove corn bits.

Got really steamy in my kitchen!





Take 3 1/2 cups of the corn cob "juice", lemon juice, margarine and pectin.  Bring to a full rolling boil for 1 minute.  Add sugar, return to full rolling boil for 1 minute.

Ladle into sterilized jars and process in pressure cooker 7 lbs for 10 minutes. You can also process in a water bath canner.

Release steam and remove from pressure cooker.  Allow to cool in draft free location.  Do not move for 24 hours.

mmm...mmm, this recipe for Corn Cob Jelly got all thumbs up at our house, and a great way to use corn cobs!

Oh, and I just might I'll be giving Corn Cob Jelly for Christmas gifts this year.  :)