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1 container frozen rich whip,defrosted in refrigerator overnight
1 box vanilla pudding
1 tsp Any flavor extract you would like(optional)
Berries for decoration
Defrost mazors for about 20 minutes. preheat oven to 350•. On a lightly floured surface,roll out a bit.
Cut into 3 strips lengthwise. on ungreased cookie sheet Bake for about 15 minutes or until golden. Remove,let cool. (This step may be prepared up to 2 days in advance and kept at room temp in an airtight container)
Beat rich whip in chilled bowl until stiff peaks form,add vanilla pudding pack and whip until incorporated.
(And any extract desired,if using)
On serving platter place on layer puff pastry dollop 1/2 whipped cream mixture on top. Repeat with puff pastry and cream. Ending top layer with pastry. Garnsh with confectioners sugar on top. And a few fresh berries! Shabbat Shalom.
I love my Hostesses!!! We’ve got another Martha Stewart on our hands!!!
Thank you Lynn Ann for sharing your best homemade barbeque sauce recipe with us!!
I have to be honest and reveal a huge secret to all of my Jewish Hostesses.
I have never canned any kind of fruit before. I have pickled cauliflower and peppers, but never officially gone through the whole canning process. When you think about it, it really is a huge accomplishment to be able to preserve a whole batch of seasonal fruits and vegetables for family and friends to enjoy.
I therefore have done a little bit of research and posted a video above for all of us who want to take on a new project in the kitchen. You can also buy canning accessories HERE.
I do want to share a tidbit of info with you, though.
As some of you know, I am involved with a project that documents the history of the Syrian community.
One of our 350 interviewees, was an escapee from Syria when she was just a teenager in the 1970′s.
In her interview, I was fascinated to hear how in Aleppo, Syria, the seasonal fruits and vegetables were gathered at different times during the year to be preserved under lock and key in the cold basement. She laughed as she told us that there werent any cans of tomato sauce or jars of grape leaves lining the grocery store shelves. Grape leaves, individually picked from trees were softened in brine for the rolling of yebrat, pounds of tomatoes were dried and baked on the rooftop in the hot sun and canned as tomato paste, eggplants were scooped and dried for later stuffing, gallons of milk were transformed into yogurt and cheese, and the list went on….
I later realized that this must have been the daily routine for my grandmother who dwelled in Aleppo 100 years before. I was grateful that I was possibly able to snatch a bit of my grandma Frieda’s life before she was married at 15 (!!!!) and sent with her new husband on a steamship to live in the tenements on Ellis Island in New York City.
So now, dear hostesses, I have come full circle. Though I’m not able to ask my grandmother how she may have preserved her delicate ripened fruits, but perhaps with a couple of clicks, I can explore the world of canning, and rekindle some of her essence that still flickers within me.
photo by Lynn Anne Cutler
Hi Marlene! Good Morning!
I’ve attached a couple of pics of the final product…sometimes I take while I’m making, but I didn’t this time — too bad, the ingredients were so colorful!! I followed this recipe from the Ball Canning site (link below) with only two exceptions – I added about 1/2t extra of the pepper flakes, and I used a combination of orange and red sweet peppers to make the cup of red bell pepper, since that’s what I had in the house.
I had picked up the peaches this weekend at a local farmers’ market, thinking I was just going to can some of them, but when I went searching for a recipe and found the BBQ sauce I couldn’t resist! My husband is grilling with one of these jars tonight!!
I am very new to canning – the only other thing I’ve canned so far was a batch of strawberry jam..I snuck a couple of my little jars of that into one of the pics (The strawberries were pick-your-own from a local farm, which my children worked very hard to procure ) Very proud Mama! :
1 cup finely chopped seeded red bell pepper (about 1 large)
1 cup finely chopped onion (about 1 large)
3 Tbsp finely chopped garlic (about 14 cloves)
1-1/4 cups honey
3/4 cup cider vinegar
1 Tbsp Worcestershire sauce
2 tsp hot pepper flakes
2 tsp dry mustard
2 tsp salt
8 (8 oz) half pint glass preserving jars with lids and bands
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.