Sweet Molasses Brown Bread

 Makes 2-3 loaves.  This is excellent bread on the side of a meal, for sandwiches, or just toasted with butter and honey!

2 1/2 c. warm water

1 1/2 Tbs. instant yeast

1/3 c. molasses

2 Tbs. unsweetened cocoa powder

3 Tbs. vegetable oil

1/3 c. honey

2 tsp. salt

3 c. whole wheat flour

3-4 c. all purpose flour

3 Tbs. butter, melted

old fashioned oats for sprinkling on top

In your mixer bowl, combine the water, yeast, molasses, cocoa powder, oil, honey, salt, & 2 c. flour.  Mix until combined.

Gradually add the rest of the flour starting with the whole wheat flour.  Keep adding the flour until the dough pulls away from the sides of the bowl (you might have around 1/2 c. left over).  Knead the dough with the mixer for 5-7 minutes...if the dough becomes sticky, add remaining flour 1 Tbs. at a time.  The dough should be soft, but not too sticky.  

Transfer the dough to a large, greased bowl, then cover with plastic wrap (sprayed with cooking spray).  Allow dough to rise until doubled.

Punch down the dough and divide into 2-3 even pieces.  Shape the dough into tight ovals and place on a baking sheet, making sure they have room to rise without touching.  Lightly cover with plastic wrap that has been sprayed with cooking spray.  Let rise again until doubled.

Right before baking, take very sharp knife and cut 3 slashes across the top of each loaf (this isn't necessary, but it makes it look pretty!)

Bake the loaves at 375 degrees for 25 minutes.  Remove from the oven and lightly brush with melted butter the sprinkle some oats on top.  Return to the oven and bake for an additional 5 minutes.  Cool before slicing.

from Mels Kitchen Cafe

Canning Diced Tomatoes

tomates
salt 
lemon juice or citric acid

Place lemon juice in jars: 1 Tbs. to each pint jar or 1/2 tsp. citric acid
Blanch, peel, and cut tomatoes.
Place tomatoes in jars with lemon juice, press down so the juice fills in the air holes.
Add 1/2 tsp. salt to each pint jar.
Slide a butter knife around the inside side of the jars to help remove any air bubbles.

Pressure can pints 10 lbs. for 40 minutes

Sweet & Spicy Salsa

makes approximately 10 quarts

32 c. chopped tomatoes (blanch and peel first)
1 large red pepper, chopped
8-10 jalapeños, chopped 
6 large onions, chopped
8 cloves garlic
32 oz. ketchup
2 1/2 Tbs. salt
1 1/2 c. vinegar (white or apple cider, just be sure its 5% acidity)
1 1/2 c. brown sugar
2 1/2 tsp. cumin
2 1/2 tsp. pepper

Combine all the ingredients in a large pot and bring to a boil.  Reduce heat and simmer 4 hours, or until desired consistency.

Pressure can: 15 lbs. for 25 minutes

Spaghetti Sauce

Large batch for canning or freezing.  

Makes approximately 12 quarts.

1/2-3/4 bushel of tomatoes (a heaping 5 gallon bucket full)
4 large sweet peppers (red/green)
3 large onions
1 c. olive oil
2 Tbs. garlic powder
2 Tbs. basil
3 Tbs. oregano
2 Tbs. Italian seasoning
1 1/2 c. sugar
1/2 c. salt
12 cans tomato paste (6 oz.)
1 1/4 c. lemon juice

Blanch and peel tomatoes.  Place some tomatoes in the blender with some of the onions and peppers, blend until smooth then pour into a large pot.  Repeat until all the tomatoes, onions, and peppers are blended.  Add the remaining ingredients.

Bring the mixture to a simmer over medium heat, stirring occasionally so the tomato paste doesn't burn on the bottom of the pan.  Simmer for 2-3 hours or until desired consistency.

If canning: 15 lbs for 25 minutes for quarts/20 minutes for pints.