Honeysuckle Jelly

Honeysuckle Jelly
4 cups flowers (remove the green bulb)
4 cups boiling water
4 cups sugar
1/4 cup lemon juice
1 pkg liquid pectin

Steep flowers 45 minutes in boiling water (to make infusion) stir often
strain add sugar, lemon juice, bring to boil add pectin boil 1-2 minute more according to instructions fill jars, water bath like all jellies.
Nutritional value, likely just carbs, still a nice treat once in a while! Good luck!

Doingitmyself's recipe

Shrimp Whatchamacallit

I was so happy to find my lost recipe today....I knew how to make it, but needed it for sharing......this is a fantastic recipe for the Holidays..... Shrimp Whatchamcallit I can tell you how to fix it, but it does not have a name. This is the best stuff you have ever eaten, and you DO NOT COOK a thing. 1 bottle of Clamato Juice 1 can of Spicy Hot V-8 juice 1 diced green pepper 1 diced red pepper (I use yellow pepper when I can find them for color as well) 3-4 fresh green onions and tops I also dice up a little bit of Texas 1015 sweet onion (I cut mine with the scissors !) I can of diced tomatoes 1 (or more) finely diced jalapeno peppers Squeeze some fresh lime or lemon juice in this (I use about 2) Add 2 bags of frozen, cleaned, and cooked shrimp. You can use the little ones, too, but I love the big shrimp or use both. Add fresh finely cut cilantro, as much as you prefer Chill over night in the refridg….marinates all the flavors. Add a couple diced avacados and fresh diced tomato just before serving. This looks pretty served in those clear 4 oz. plastic cups.We love the juice, and sometimes add extra clamato and spicy V-8. You can't make any mistakes !! This was a recipe from Weaver, when we had a Thanksgiving Dinner over at his place years ago....

Chocolate Angel Food Cake

This is Martha Stewart's recipe.....one of the best angel food cakes I have ever made...I am always losing this recipe, so I am putting it here so I will have it ......I just sprinkle sifted confectionary sugar on the top of mine after it is done.... . Ingredients 1 1/2 cups sugar Scant 1 cup cake flour (not self-rising) 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 ounce semisweet chocolate, grated (about 1/2 cup) 12 large egg whites 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract  Directions  Step 1 Preheat oven to 350 degrees. Place oven rack in center. Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside.  Step 2 In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine.  Step 3 Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into a nonstick angel food cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan. Serve with chocolate hazelnut anglaise.

Amish Cookies

Last Wednesday night, bur church had it's usual soup, sandwich, and a few desserts dinner before singing began....and someone had made the most wonderful cookies...I love a sweet cookie, like shortbread cookies, and no frosting, so I started hunting down the recipe of the cookie maker. It turned out to be Wilma Lawrence. She has some of the most wonderful recipes anyway....from TX Caviar to Sugared Peanuts. So today, she met me at the church door and handed me the recipe....and so I am sharing it and making them this week.....Thank you, Wilma, for your generosity of sharing these wonderful recipes... AMISH COOKIES 1/2 Pound of Butter 1 cup Sugar 1 cup Powdered Sugar 1 cup Wesson Oil 1 teaspoon Vanilla 2 eggs 4 cups flour 1 teaspoon salt In a large bowl, cream butter and sugar together. Add powdered sugar and cream into the above. Beat eggs and mix into the above. Mix flour and salt, beat into the dough. Drop by teaspoons onto greased cookie sheet. Bake for 12-15 minutes at 350 degrees. Makes about six dozen cookies. She stated they were wonderful with chopped pecans added to them as well.

Canned Okra

This is my favorite recipe for canning okra...it is a wonderful recipe..we love to eat it right out of the vinegar/water/salt solution when I first make it...add some butter, salt and pepper, and YUM. In the winter months, it is great to just open the jar, rinse it off , put it into seasoned cornmeal and fry.....so glad I found this tutorial..if you cannot watch it, this is the recipe..... 6 TBSP white vinegar put into a gallon of water, 2 TBSP canning salt...bring to a boil and add your sliced okra...bring it back to a boil and time it for 6 minutes...use a slotted spoon and put the okra in your canning jars, add the boiling solution..... http://www.youtube.com/watch?v=O6bpsWkL0g4 I will use a little less salt in the next batch I make, but this recipe is a winner....

Poppyseed Dressing

Poppyseed Dressing 1 1/2 cups sugar 2 teaspoons dry mustard 2 teaspoons salt 2/3 cup white vinegar 3 TBSP grated onion and juice 2 cups canola oil 3 TBSP Poppy seeds Mix sugar, mustard, salt, and vinegar. Add grated onion and juice. Using a blender, or mixer, slowly add oil, and continue to beat until thick. Add poppy seeds and beat a few minutes more. Keep in refrigerator.. I sometimes just put it all in the blender and whiz it...this is so good over fruit as well, drizzled over watermelon and cantaloupe balls....great on spinach and strawberry salad...