Fig Preserves

California Figs are ripe and in the stores.

We bought 16 pounds!

We followed Jam Ladies' recipe for Black Mission fig preserves.

This was our first canning experience.

We used a boiling water canning method
so we did not need the pressure on the canner.

Our preserves came out just wonderfully!

We did up 18 half pints of Fig preserves.
This was so easy.
We are ready to do up a few more.

Cook Books

I have been reading cook books.

Trying out some new combinations.

My husband and I cook together.

We have done some baking.

It is fun to dance together in the kitchen.

Being glutton free is not as hard
as it once was.

I am trying new spices.

Cooking is so much fun!

Light Supper

Artichoke Dip

and Spinach Salad made for a light  tasty supper.

I chopped some artichokes and stirred in some shredded parmesan cheese.

I folded the mixture into 5.2 oz of soft gournay cheese.

I spooned it all into a pie pan and sprinkled sliced almonds and paprika over the top.

                                              I baked my dip in a 350 oven for 20 minutes.

I set out a cracker tray.

While the dip was baking I fixed our salad.

Taking the lead from the dressing I added

chopped figs and walnuts

to fresh baby spinach.

With a sprinkling of parmesan cheese

the salad was ready.

I sliced two Honey Crisp Apples for our fruit plate.

We had a most delightful supper.

Chicken and rice soup

I have the stock pot sitting on the cook top.
It will stay here until spring.
We will be making lots of soups and stews and chili all winter.

                                                  I was hungry for Chicken and rice soup.

It is so easy to make.
I baked two pounds of boneless chicken breasts and chopped them up for the soup.
I added the cooking juices to 2 quarts of chicken broth.
I chopped carrots and onions and celery and added them to the pot.

I added a cup of rice.

Some pepper and parsley for seasoning is all it needed.

Our soup simmered on the stove for two hours.

I made enough for six servings.

I never mind left over soup.

So warm and comforting on cold snowy days.

Q's Cookbook

Gluten Free
Peanut butter Cookies

2 cups peanut butter
2 cups sugar
4 eggs beaten
2 cups chocolate chips
1 1/2 cups chopped pecans

Preheat oven to 350 degrees

Cream together peanut butter, sugar and eggs.
Stir in chocolate chips and pecans.

Make small balls and roll in sugar.
Place on a greased cookie sheet.
Flatten with a fork.

Bake for 12-14 minutes.
Cool for 5 minutes before removing from baking sheet.
Yield 80 bite sized cookies.

These are very tasty.

I had some left over fudge frosting so I added a dollop to a few cookies.

An old Christmas tin was perfect to store these delights.



Raisin Oatmeal Cookies.
These are my husband's favorite.

1 cup butter

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla

1-1/2 cups all purpose flour

1 teaspoon baking soda

1 tablespoon cinnamon

3 cups quick cooking oats

2 cups raisins

Preheat oven to 350 degrees.

Cream together butter and sugar.

Add eggs and vanilla; beat well.

Combine flour, baking soda and cinnamon.

Stir into creamed mixture.

Stir in oats and raisins.

drop by rounded tablespoon onto baking sheet.

Bake 10-12 minutes

Let cool 1 minute.

Yields about 4 dozen cookies.