1 cup plus 2 tablespoons milk
1/4 cup butter, melted
2 tablespoons white vinegar
2 large eggs, slightly beaten
4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup golden raisins
1/2 cup raisins
1-2 Tablespoons caraway seed (optional)
Heat oven to 350°F.
In a large bowl, stir milk, butter, white vinegar, eggs, flour, sugar, baking powder, baking soda, salt and raisins until just blended.
Divide mixture in half; shape into two round loaves. Dust the loaves with extra flour before cutting an X in the top if you like the floured appearance on the bread. Cut an X in top of each loaf.
Place loaves on parchment paper-lined cookie sheet.
Bake 35 to 40 minutes or until golden brown. Cool on wire racks.
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped green bell pepper
1 1/2 cup white vinegar
6 1/2 cups white sugar
2 packets liquid pectin (6 tablespoons)
3 Pint Sized canning jars – sterilized (or 6-7 Half Pint Sized canning jars)
Combine the first 4 ingredients in a large stainless steel sauce pan.
Bring mixture to a boil, and boil for 6 minutes, stirring constantly.
Add the pectin and continue boiling and stirring for an additional 3 minutes.
Remove from heat and skim off (and discard) and foam on top with a spoon. Ladle the jelly into the prepared jars. Wipe off the rims and apply the lids.
Place the jars in a large pot of water and bring to a boil for 5-10 minutes. Carefully remove from water and let cool. Jars can be stored at room temperature. Once opened, store in refrigerator.
3 cups apple juice
1 cup chopped, seeded jalapeno peppers
1 cup white vinegar
7 cups sugar
8 to 10 drops green pepper sauce
2 pouches (3 oz each) liquid fruit pectin
Place apple juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. *I like a few “bits” of seeds and peppers left behind. Pour the strained juice into a dutch oven; add the vinegar. Stir in the sugar and drops of green pepper sauce. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil.
Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 inch head space. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Carefully remove jars from canner, setting jars upright on a dry towel or cutting board to cool.