Peach Hot Pepper Jelly

This recipe came from the Sure Jell Pectin website.  

 Peach Hot Pepper Jelly

2 c. finely chopped peeled peaches (about 1 1/2 lbs.)

1 c. finely chopped red pepper (about 1 large red pepper)

1 c. finely chopped jalapeno peppers (about 10 peppers)

1 c. apple cider vinegar

1 pkg. Sure Jell Fruit Pectin

1/2 t. butter or margarine

5 c. sugar, measured into a separate bowl and set aside.  

Place peaches and peppers in 8 qt. saucepan.  Add vinegar.  Stir in pectin.  Add butter to reduce foaming. Bring to a full rolling boil on high heat, stirring constantly.  

Stir in sugar.  Return mixture to a full boil and boil for 1 minute, stirring constantly.

Skim off any foam with a spoon.  

Immediately ladle into prepared jars, leaving 1/4 inch headspace.  Wipe jar rims and cover with 2 piece lids.  Place filled jars in a water bath canner on a rack.  Cover with water 1 to 2 inches above the tops of the jars.  Cover canner and bring to a gentle boil.  Process for 10 minutes.  (Check to see if you need more time for your altitude.) 

Remove jars and place on a towel to cool.  Check seals and label jars for storage.  

Ellen's Refrigerator Rolls

This recipe came from Ellen Johnson.  She often makes these when we go Sturgeon Fishing.  Often times they are fried for Indian Tacos or Scones with Jam and Honey!!!   So Yummy!!

Ellen's Refrigerator Rolls

2 c. warm water

2/3 c. dry instant milk   

1/2 c. butter or margarine (Melted or soft)

1 T. dry yeast

1/2 c. sugar

1/2 c. dry instant mashed potatoes

1 1/2 t. salt

2 eggs

4 - 5 c. flour (enough to make a soft dough)

Place all ingredients in mixer bowl in the order listed.  

Beat with mixer for about 8 minutes.  Let raise until double in volume.  Punch down and turn out on a floured board.  Divide in half, and roll each half  into a 10 inch circle.  Brush with melted butter.  

Cut each circle into 18 triangles with a pizza cutter. Start at the widest end and roll each one in to a crescent roll.

Place on a greased baking sheet.  Cover with saran wrap and freeze until ready to use.

Remove from the freezer about 3 hours before you wish to bake them.  They may be thawed overnight in the refrigerator.  

Make 3 dozen.  Bake at 375 for 12 to 15 minutes.  

Once frozen the rolls can be removed from pans and stored in a freezer ziploc bag for later use.  

Sue's Bundt Bread

This recipe is a favorite from Sue Grunig.  Makes 2 bundt pans of buttery delicious pull apart bread.

Sue's Bundt Bread

Combine and set aside:

2 c. warm water

1/2 c. sugar

2 T. yeast

Place in mixer bowl:

2 eggs

7 c. flour

2 T. oil

1 T. salt

Add the yeast mixture to the mixer bowl and beat 5 minutes.  Let rest for 10 minutes.   

Place a cube of melted butter in each bundt pan, you will need 2 bundt pans.  .  

Divide dough in half.  Roll to 1/2 inch thickness and cut into 3 inch circles.  Dip in melted butter and arrange to stand up in the bundt pan.  Rise until double.  Bake at 400 for 15 to 20 minutes.  

If you want to bake them later.  Cover with saran and place in refrigerator.  Bring to room temperature and bake as directed above.