No 2 can, No 300 can What does that mean????

We all love to cook right?! We all have cookbooks old and new with measurements in cups, teaspoons, tablespoons, pinch of that- oh not so much that measurement! Well what do you do when a recipe says a No 2 can of peas? Huh, when did cans go by numbers instead of Lbs(pounds) and Ounces? Well a long time ago if you were born before 1960 or thereabout cans were numbered according to the amount in cups and weight of the contents. I guess before that cooks used scales to measure their ingredients, oh yes in the early days of our forefathers( mothers) they really did weigh the ingredients, how do you figure Pound Cake got it's name? One pound of sugar, one pound of butter and so forth.
I digress, so I found a handy dandy chart online that tells you exactly what those numbers mean!Yea!

Here is the chart-

How to Interpret Can Sizes

Some favorite older recipes may call for can sizes such as a Number 2 or a Number 303 can.

Here's a chart to help you determine how these correspond to current can

measurements.

Can Size Number -Approximate Volume of Food-(Approximate Weight of Food)

No. 1 picnic           1 ¼ cups                                  (10 ½ to 12 ounces)

No. 300                  1 ¾ cups                                  (14 to 16 ounces )

No. 303                  2 cups                                      (16 to 17 ounces)

No. 2                      2 ½ cups                                  (20 ounces)

No. 2 ½                  3 ½ cups                                  (27 to 29 ounces)

No. 3                      5 ¾ cups                                  (51 ounces )

No. 10                    3 quarts                                   (6 ½ pounds to 7 pounds and 5 ounces)

 The original sight link:

http://food.unl.edu/c/document_library/get_file?uuid=98177e4c-8753-44ec-b27c-63f94de4516f&groupId=4089458

 

Pecan Pie Muffins- No pie shell!!!

PecanPieMuffins   Difficulty Easy Prep Time 10 Minutes Cook Time 20 Minutes

Ingredients

• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten
  

Preparation Instructions

Preheat oven 350 F.
Grease your muffin pan (or use a demarle mini pie silform for no stick baking)
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. I like to use a cookie scoop for even filling. Cups should be about 2/3 full. Bake for 20 to 25 minutes if using mini muffin check at 18-19min. Cool on wire racks when done.

This is how easy it is using demarle silforms, no sticking!!!

Make extra these go really fast.

I found this recipe on Pinterest.

The "sign" I made using my Cricut cutter.

Home Made Oreo (tm) Cookies

Homemade Oreo Cookies(Makes approximately 3 dozen)
For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 cups all purpose flour
• 3/4 cup dutch process cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
  

For the filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons half and half
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 3 – 3 1/2 cups powdered sugar, whisked to remove any lumps
  

Begin by preparing the cookies.  Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy.  Add the egg and vanilla, and beat until well incorporated.
Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed.  Continue to mix on the lowest setting until the dry ingredients are just incorporated.
Divide the dough in half, and shape into two discs.  Wrap in plastic wrap and refrigerate for 1 hour.
When the dough is chilled, preheat the oven to 350°F.  Line a baking sheet with parchment paper or a baking mat.  Set aside.
Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface.  Roll the dough to 1/8 – 1/4-inch thickness.*see note below.  Use a cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.
Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.
Once the cookies are cooled, prepare the filling.  Combine the softened butter, half and half, vanilla, and salt and beat until combined.  The mixture may be a bit lumpy, but will come together.  Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together.  It will be slightly stiffer than a cupcake frosting.
Transfer the filling to a piping bag fitted with a large round tip.  Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.

Hints: Use any type frosting for the filling

Fill with peanut butter

Use just the baked cookies for pie crust: cheese cake or ice cream

I found this on the web, can't remember where. 

*I found the dough to soft to use a cookie cutter so I just rolled into little balls and flattened out, makes for a more homemade look. 

If you have little ones (or slightly bigger ones!) around you may need to hide these! I know of three boys who found the stash at the Grandparents home-nuff said!

Zucchini Chips

Tray of sliced Zucchini ready for the dehydrator

I use "pet proof" screen cut to fit my trays. It is nylon and so far nothing sticks and removing dried fruit and veggies has been easy. Found this idea on the web but can't remember from where. 

Close up of sliced zucchini cut with a knife about 1/4" thick. I dry these at 135F for about 4hours or until dry. I didn't salt or season but you could. These would be great with my homemade ranch dressing!

Homemade Ranch Dressing

I finally took the plunge an made Ranch dressing from scratch-sorta! I haven't mastered making my own mayo yet but this dressing is delicious.
Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1 tsp lemon juice or 1  packet true lemon
• 1/8 tsp paprika
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tablespoon chopped fresh parsley
• 1 tsp chopped fresh chives
• 1/4 tsp dry dill or 1 teaspoon chopped fresh
• 1/8 tsp garlic powder

In a medium bowl mix the buttermilk and mayonnaise until fully mixed. Add in the other ingredients and adjust for taste. Keeps for a week in the refrigerator. I put it in a plastic squeeze bottle for convenience.

Pecan Pie w/o corn syrup

I've gone ahead and just copy and pasted this recipe from allrecipes.com. This really is an easy and VERY nice pecan pie recipe. Not syrupy sweet like corn syrup.  Use  real butter and real vanilla extract.

Pecan Pie V

Rated: Submitted By: Elaine Helms Photo By: ALFANN02 Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 1 Hour 5 Minutes Servings: 8

"Unlike most pecan pies, this one does not require corn syrup. "

Ingredients:

1 cup light brown sugar 1/4 cup white sugar 1/2 cup butter 2 eggs

1 tablespoon all-purpose flour 1 tablespoon milk 1 teaspoon vanilla extract 1 cup chopped pecans

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3.	Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Printed from Allrecipes.com 11/15/2011

Homemade Strawberry Marshmallows

I made regular marshmallows a while back and they were really easy but oh too sweet! After surfing the net I came across a thread talking about different flavors of marshmallows-strawberry flavor with REAL strawberry puree was something I wanted to try. I love making/cooking with real ingredients so I know what I'm feeding the family is better than store bought. Mind you not always 'good' for you but not full of ingredients I can't pronounce or know are bad.

I didn't take pictures of the whole process but hit the wow stuff!

My Little Helper

whipped to the max

The kinda pretty strawberry marshmallows!

I followed this recipe with the following change: Use 1/2 -3/4 cup strawberry puree with the gelatin.

 http://mennonitegirlscancook.blogspot.com/2010/12/marshmallows.html

 

Just because I thought they were pretty!!

Some HOT peppers ready for drying and pepper sauce. I love the bright colors.

And here are some of the peppers!

I liked this display. The Goldenrod was growing in the asparagus bed so I picked it and brought it inside to enjoy it's bright colors. The painting is of a dear friends garden, painted by her daughter and given as a house warming gift.

Gingerbread Spiced Coffee Syrup

I found this great recipe for gingerbread spiced coffee syrup at allrecipes.com. It made the best tasting coffee and was very easy to make. I highly recommend it.

Salmon Patties-quick and easy

I don't have a picture but trust me these are the best and easiest Salmon Patties, I've also made them with canned Tuna.

Salmon Patties
1 can(15-16oz) salmon or mackerel, drain setting aside 2 Tb of juice
1 egg
1/3 c minced onion
1/2 c flour
1 1/2 tsp baking powder

Drain salmon, remove skin and bones if you want to. In a medium bowl mix salmon, egg and onion; stir in flour. Add baking powder to salmon juice, it will foam up a lot; stir into salmon mixture. Form into patties and fry until golden brown. Serve with tartar sauce.

Homemade Tartar Sauce
Mix together Mayo and chopped pickles(sweet or dill) varying the amount of mayo to pickles that makes you happy. I mix about 3T mayo to 1tsp of sweet pickles myself. Any leftover sauce will keep in the frig for a while. Much cheaper than that little bottle you can buy at the store!

Lasagna Recipe

I made lasagna for lunch at Church and had 2 requests for the recipe so I thought someone else might enjoy it too!

Easy Lasagna-

1#ground beef
3 1/2c (32oz jar) thick spaghetti sauce
1 1/2c water
2c (15-16oz) ricotta or small curd cottage cheese
2c (8oz) shredded mozzarella or Monterey Jack cheese
1/2c grated Parmesan cheese
2 eggs
1/4c chopped parley ( I use dried)
1 tsp salt
1/4tsp pepper
8 oz lasagna noodles uncooked

Brown beef in a 3qt sauce pan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna noodles, for filling. Pour about 1c sauce in a 9x13x2 dish. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2c sauce. Spread 1/2 of cheese filling over sauce; repeat layers of lasagna, sauce and cheese filling. top with layer of lasagna and remaining sauce. Cover with foil and bake at 350 for 55-60 minutes. Remove foil bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8-10 servings.
The lasagna will expand to fill empty spaces.

This freezes and reheats very nicely !!!