Comments for Older Mommy Still Yummy

Comment on Lady Ashburnham Pickles by Courtney

Courtney — Mon, 10 Aug 2020 19:50:45 +0000

Hi there Monica! I have started the process of making these pickles, now they will sit over night. Once cooked and packed into hot jars, should these be processed in a water bath canner to become shelf stable? Thanks in advance!
-Courtney

Comment on Lady Ashburnham Pickles by Courtney

Courtney — Mon, 27 Jul 2020 23:03:59 +0000

Hi there! Just wondering if I can use canning salt in place of table or coarse salt??
Thanks!

Comment on No Churn Rhubarb Ice-Cream by Denise Borneman

Denise Borneman — Wed, 17 Jun 2020 21:51:35 +0000

We had this treat at our friend Carolyn’s house last night and it might just be the best way EVER to eat Rhubarb!! SO delicious!

Comment on No Churn Rhubarb Ice-Cream by Sibylle

Sibylle — Tue, 16 Jun 2020 19:47:28 +0000

Very refreshing with the rhubarb also not too sweet,, yummy and easy to make!

Comment on No Churn Rhubarb Ice-Cream by Phyllis F

Phyllis F — Tue, 16 Jun 2020 12:22:33 +0000

In reply to Monica Parlee. I also add orange zest but most of the time I add a few cinnamon candy hearts to the cooking rhubarb , they melt easily and it adds a lovely flavour to the rhubarb.

Comment on Pumpkin Bread ~ One Recipe, Two Different Breads by Keisha Taylor

Keisha Taylor — Wed, 15 Apr 2020 15:13:24 +0000

Great recipe! Thanks for staying connected friend looks Super easy!

Comment on Oven Roasted Vegetables by Karen

Karen — Sun, 12 Apr 2020 21:42:38 +0000

Made this today, omitted the cheese, came out perfect!

Comment on Easter Magic Bars by Gloria

Gloria — Sun, 12 Apr 2020 02:35:34 +0000

This was very easy to make and is so pretty. I had my chocolate eggs in the fridge as it was under ‘refrigerated’. So all the Cadbury eggs cracked when I put them in the oven. It actually looks great!

Comment on How to Make Rhubarb Sour Cream Muffins by Norma Screpnek

Norma Screpnek — Sat, 11 Apr 2020 02:04:33 +0000

I have recently been given a recipe for orange and rhubarb jam and it is fantastic ( well in our minds as well as anyone we have shared with)
10 cups of rhubarb wash and drain, do not peel ( I used frozen )
Add 5 cups sugar , mix lightly, Let stand overnight
In morning drain juice off rhubarb into preserving kettle and simmer till reduces a bit
While juice is simmering add 4 cups of oranges. ( preferably clementines or small mandarin)
Which have been blended in blender, not too fine , skin and all ( wash the oranges and remove stems )
Add the rhubarb last and a package and a half of pectin and boil until rhubarb is soft but not mushy ( with frozen takes no time at all)
Seal in sterilized jars ( I did mine in a water bath for 10 minutes)
Enjoy!!

Comment on How to Make Rhubarb Sour Cream Muffins by Monica Parlee

Monica Parlee — Sun, 05 Apr 2020 17:59:09 +0000

In reply to Jayne. That’s great to know, thanks so much, Jayne!