Add A Sweet Treat To Your Food Storage
Sugar Cookies Mix
1 1/2 Cups Flour
3/4 Cup White Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
Mix together and store in a quart size ziplock bag. Write instructions on the bag to add: 1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract. Mix & Bake at 350 degrees for 9-11 minutes.
Just Got Done Making Strawberry Rhubarb Jam...This is a wonderful recipe if you like less sugar and the taste and tartness of the rhubarb... now I am off to make Strawberry Lemonade Concentrate to take on our trip up North.
Strawberry Rhubarb Jam
3 cups dice rhubarb
1 1/2 cup chopped strawberries
1 cup water
1 cup cane or regular sugar
2 T. lemon juice
1 pack pectin
Combine in dutch oven the rhubarb, strawberries, and water. Cook until the mixture is boiling and the rhubarb begins to breakdown and gets a smooth texture. Add the sugar and lemon juice and return recipe to a boil. Once you get to a boil add the pectin and again bring the recipe back to a boil. The consistency will be getting thick and you will see a foam on the top. Skim foam with a spoon and prepare 3 half pint jars, lids, and rings.
Ladle the recipe into the jars leaving 1/2" headspace. Process in water bath at a full boil for 10 minutes. Yields 3 half pints.
