All Wrapped Up for You

The last day of September was a busy day for me. Our wonderful neighbors gave us some tomatoes that allowed me to make Dave's much loved Chili Sauce. His Grandma Brook made it for him and I have continued the tradition. So glad I was able to make it this year as we didn't have a garden because of our move. The recipe follows

20 ripe tomatoes

4 red or green peppers

6 large onions

2 T salt

1 c sugar or more

1 t ginger

1 pint vinegar (cider vinegar works great as well as white)

3 scant t cinnamon

chop onions and peppers in food processor (or by hand if you must). Peel and cut tomatoes (cutting out bad or hard spots). Combine ingredients and bring to a boil. Turn down heat and simmer until it reaches desired thickness. Process for 10 minutes in a water bath canner.

It always makes me feel so good to see a line of canned veggies that I have done for my family. I know whats in the bottles and I know it tastes great.

Yesterday was futher enriched by teaching the Young Women in our ward to bake bread. I had a wonderful time with them. What a great bunch of girls. We tested two recipes

Wheat Bread
5 cups warm water
1 tablespoon lemon juice
¼ cup oil
¾ cup honey
2 ½ tablespoon salt
2 ½ tablespoon yeast

Add flour until it comes away from the sides of bowl. Bake at 350’ for 40 minutes it will sound hollow when done. 3-4 loaves depending on the humidity in the air.

Additions:
1 heaping tablespoon vital wheat glutton
1 heaping tablespoon dough enhancer
3 ½ cups water (subtract the water from the 5 cups above) and 1 ½ cups chia seeds
3 tablespoons ground flax seed.

One hour Wheat Bread

6 teaspoons active dry yeast
2 ¾ cups warm water
½ cup honey Let stand 5 minutes
¼ cup applesauce

In Mixer combine:
4 cups Whole Wheat Flour
1 cup Wheat germ
1 tablespoon salt

Add wet ingredients from above and stir in 3 cups of flour of white flour (or until it comes away from the sides of the bowl.). Oil your hands and shape into loaves, place into greased loaf pans and pierce with a folk. Place in oven at 170’ 8-15 minutes till just before it reaches the tops of the pans. Bake at 350’ till golden and sounds hollow when tapped.

They each took home their own loaf of bread. I think they enjoyed getting in there and shaping their loaves. We found out something interesting in the process. I use Chicago Metallic pans and one of the leaders brought over her pans purchased at the local grocery store. (thin metal Teflon pans) The bread baked in the grocery store pans was a great deal darker than those in the Chicago Metallic pans.