National Coffee Day

What else is there to be said?  Go get some!

 #NationalCoffeeDay #DutchBros

Isn't that Just Grape

(Top L) This gorgeous vine canopy of Concord grapes belongs to my friend, Krista. They were lovingly planted on her family's farm, years ago by her father. I am thrilled she and her husband have shared their bounty with our family. Such a treat for us to reap the benefit of her father's hard work and dedication to farm living. 

Recipe for Grape Jelly, below.

Grape Jelly

Makes 7 cups



Ingredients:

• 5-1/2 cups Concord grape juice
• 3-1/2 cups granulated sugar
• 1 t. butter
• 1 pkg. SURE-JELL No sugar needed powdered fruit pectin

Directions:

• Prepare lids and jars by running through the dishwasher.
• Prepare juice by washing 5 lbs. Concord grapes, removing from stems and crushing. Place in a large sauce pan and stir in 2 cups of water. Bring to boil and then simmer medium-low heat for 10 minutes. Strain juice over a triple layer of damp cheese cloth. Discard fruit and pulp. Let juice rest over night to prevent crystals from forming in the jelly.
• Measure exact amount of juice into a large stock pot. (If necessary, add up to 1/2 c. water to get exact measure.)
• Measure exact amount of sugar into large bowl.
• Combine 1/2 cup sugar from measured amount and 1 pkg. SURE-JELL fruit pectin and whisk into fruit juice.  Add 1 teaspoon butter to reduce foaming. (Optional but recommended.)
• Bring juice mixture to boil on high heat, stirring constantly. Stir in remaining sugar and bring back to boil for exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/2 inch of tops. Wipe jar rims and cover with two-piece lids. Screw bands on tightly.
• Put the sealed jars into a canner, cover jars with 1-2 inches water and bring to gentle boil.  Process for 5 minutes.  Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger.  If the lid springs back, lid is not sealed and refrigeration is necessary.  Let prepared jars stand at room temp for 24 hours. Store unopened jelly in a cool, dry, dark place up to 1 year. Refrigerate opened jelly up to 3 weeks. 

More beauty from around my friend's farm . . .I love Oregon!

Pumpkin Spiced Fo' Life!

This Summer, it has been particularly hot here in the Pacific North West (PNW).  Needless to say, we are READY for September 23, the first day of AuTuMn here at "Camp Kelly". Today we made Pumpkin muffins and we don't even care that it is supposed to be close to 90 today. :)


Pumpkin Muffins

(Makes 24 muffins)

Ingredients:

• 4 eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 cups Pumpkin puree (We like Libby's)
• 3/4 cup butter, melted
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin pie spice

Directions:

1. Preheat oven to 325 degrees.
2. Whisk together eggs and sugar.
3. Add the rest of the ingredients in the order given. Beat until well mixed.
4. Line muffin tin with foil bake cups and fill 3/4 full.
5. Top each muffin with 1 T. streusel topping (Recipe below)
6. Bake for 25 minutes.
7. Cool and enjoy!

Variations:

• Skip the streusel topping and frost the cooled muffins with cream cheese frosting & chopped pecans.
• Omit streusel topping and add 1-1/2 cups mini chocolate chips or chopped pecans to batter before baking.
• Pour entire bowl of batter into a greased 11x17 jelly roll pan. Use streusel, or not.  Bake @325/25 minutes. If you don't use the streusel, frost with cream cheese frosting and cut in to bars.

Streusel topping: 

1. 2 T. butter, room temperature
2. 1/4 cup granulated sugar
3. 1/4 cup flour
4. 2 tsp. cinnamon

In a small bowl combine flour, sugar and cinnamon.  Add butter and use a pastry cutter or a fork  to mix it in to little bits of buttery goodness. Top each muffin with 1T. of streusel mixture prior to baking.

Plum Fun

Yesterday, my dear friend Krista brought me some plums from her parent's farm. They were so delicious!  Plums are one of our favorite fruits. I quickly made a plum filled, buttermilk coffee cake and it is already half devoured.  If you would like to try the same recipe I used, here is the link - www.pbs.org/food/recipes/buttermilk-coffee-cake.  I highly recommend it. I used all plums but you can mix and match the fruit to your liking as the recipe suggests. Bon Appetit!