Mango Chutney

There is so much to do in the summer and usually by fall, I am finished with canning and preserving -- I don't want to see another tomato or pepper!

But last week, I saw a sale on mangoes at the local store - and decided the price was too good to pass up. I did enjoy them fresh - but also made a new chutney. It tastes good - I had a bit left that didn't fit into the jars (so sad!) and tried it on a mini Breton cracker with some Island Farms Victoria Cream Cheese - it was so good! I think it might taste even better after a few weeks and would be pretty good with some baked brie. Who knows - this might be my chutney entry for the fair this year!

 Mango Chutney
(recipe from The Complete Book of Small Batch Preserving) 

• 3 medium apples, peeled, cored, and chopped                                                 
• 2 large mangoes, peeled and chopped                                                 
• 1/2 medium sweet red pepper, chopped
• 1 1/2 cups (375 mL) granulated sugar
• 1 cup (250 mL) finely chopped onion
• 1/2 cup (125 mL) golden raisins
• 1/2 cup (125 mL) white vinegar
• 1/4 cup (50 mL) finely chopped peeled gingerroot
• 1 tbsp (15 mL) lemon juice
• 2 tsp (10 mL) curry powder
• 1/2 tsp (2 mL) each: nutmeg, cinnamon and salt

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes. Prepare jars, fill and process for 10 minutes (small jars)

Valentine's Day Cookies

My family would say that there is always a good reason to make cookies - it doesn't have to be a special occassion - but there is nothing like a holiday to inspire some baking fun.

 

 I remember when M & K were in school, I always loved helping them do valentines - and it was even better if they needed cookies or cupcakes for their class - an excuse to bake something with a holiday theme!

 

I miss baking for all the fun occassions as school, so with Barry away and Valentine's Day around the corner, I thought I would make some heart-shaped sugar cookies and decorate them.

 

 

 

I used a recipe I have had for a while - it came out of a Better Homes and Gardens Christmas Cookie magazine - and always turns out. I made the dough one night, baked them the next morning and with Katie's help, decorated them another night. 

 

Now they are all ready to go - I have some pretty special people that deserve a tasty Valentine's treat.

 

Enjoy!

 

Sugar Cookies

1 c. butter, softened

1 c. sugar

1  tsp. baking powder

1/4 tsp. salt

1 egg

1 tsp. vanilla

2 1/4 c. flour

Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough in the refrigerator for 1 to 3 hours or until easy to handle.

 

Preheat oven to 375 F. Roll each half of the dough to 1/8-inch thickness, on a lightly floured surface. Cut dough with a floured heart shaped cookie cutter. Place cutouts 2 inches apart on ungreased cookie sheets.

Bake in preheated oven about 8 minutes or until edges are set. Transfer cookies to wire racks and let cool.

Ice  with butter frosting (great recipe on the back of the Rogers Icing Sugar bag!)

Decorate with sprinkles or heart candies.

Makes about 36 cookies.