|These mixed formerly-dry beans were soaked overnight and then pressure-canned. Really delicious. Handy to not have to soak them each time you want beans for a recipe.|
|Carrots, green beans, zucchini pickles, dill pickles, tomato juice, sauerkraut, applesauce, dilly beans, sliced apples in syrup, different jellies, and pickled beets.|
|The most amazing chicken soup!!|
And a recipe:
|Rustic Blueberry Yogurt Cake - Double recipe.|
Blueberry Yogurt Cake
Makes 6 hearty servings. Double recipe shown in pic. Do not overmix!
(recipe from Sunset Magazine )
- 1/2 cup plus 2 tablespoons butter (at room temp)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain low-fat yogurt
- 1 cup blueberries (I used frozen)
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped walnuts
Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries. Stir only enough to combine ingredients, do not overmix.
In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.