February 2019

Pickled eggs

Pickled eggs

I have a question- I would like to use the pickled eggs for deviled eggs, so could I go ahead and cut the whites in half and remove the yolk before putting them in the jar with the beets/juice, although



I loved these pickled eggs? I can’t imagine that it would affect the desired outcome and would make the cut side pink all over. I’m afraid to try it for our family Easter dinner without some input from all you great cooks out there! Thanks

Joan you’ll want to use regular canned beets for this recipe. Sue Stetzel – Taste of Home Magazine

Do you use pickled beets or regular canned beets?

Exactly like my Grammie made, when I was little.

I home can pickled beets. I use them to make pickled eggs

Love Pickled Eggs and Beets. I use to make them at Easter and Christmas. I use sliced beets and I would add cinnamon sticks and definetely no water.

Same way our family has made pickled eggs and beets many many for years. don’t throw out the beet juice. use instead of water. the color is even more intense and adds extra flavor. a special note* . when my husband came into the family in 1973 and had these at our traditional Easter dinner. he absolutely loved them and they were officially renamed Pickled Do Do Eggs by him ( the o is pronounced as a long o) . and the name has stuck now for 46 years! : )

Good Stuff ! ! Suggested by my aunt she said to add about a tablespoon of pickling spice(McCormick or Ball).. Also, I used ALL of the juice from the 2 cans of beets. You can probably get away with 3/4 cup sugar to perhaps let the vinegar shine through a little more. I love it! !

Very good recipe, the same as I ate as a kid growing up in the Penna. Dutch area. I did add a few peppercorns and a few cloves.

Tasted just like my Mother made when I was a kid. Easy to make and great to eat. This was one of my favorites. Mom made them specially for holidays

Peach crisp

Peach crisp

This Peach Crisp recipe is EASY and unbelievably delicious. Fresh peaches in a simple syrup, topped with an amazing cinnamon oat topping and baked. Serve warm, with vanilla ice cream!

I’ve got big plans for all of the fresh peaches coming in season! Each year I love making fresh peach dishes like peach cobbler, baked peaches, homemade peach scones, and fresh peach pie. I also love to make peach freezer jam and peach chutney. And finally, I like to can any peaches that are leftover so that I can use them all year!

Can you tell I’m slightly OBSESSED? There are so many delicious ways to enjoy fresh peaches, and you just can’t go wrong with this amazing, flavorful and warm peach crisp! If the thought of peeling and slicing a bunch of peaches seems like too much work, read on for the best trick to easily peel peaches,


My favorite fool-proof trick for removing the skin from peaches is to place 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The peach skin will be so easy to peel that you wont even need a knife, although the ice water bath will shock them and keep the peach flesh from cooking!

Know that your peaches are peeled to perfection, let’s make the best peach crisp you’ve ever had!

Start by slicing your peaches into about 3/4” thick slices and placing the peaches in a colander, resting over a bowl. Then, add sugar to the sliced peaches, stir gently, and let them rest for about 20 minutes to allow the sugar to pull some of the juices from the fresh peaches. You should end up with at least 1/4 cup of peach juice.

After reserving some of the peach juice, add flour, lemon salt, vanilla and juice and cinnamon to the juice, and pour the mixture over the fresh peaches, tossing to gently coat them.

Meanwhile, make the crumb topping by combining the oats, flour, baking powder, brown salt, sugar, nutmeg and cinnamon and butter.

Pour the peaches into a baking dish and sprinkle the crumb topping over them.

Bake the peach crisp until the topping is golden brown. Serve warm, with a scoop of vanilla ice cream.

Gently squeeze the peach with your fingers. The peach is close to being ready to eat if they are slightly soft to the touch and if they have a nice “peachy smell”. Also look at the color of the peach. You want to see the soft, golden yellow, background color of the peach rather than the strong beautiful red color. Finally, look for sign of ripeness in the skin. You’ll know it’s ready to eat, as the skin starts to wrinkle around the stem!

One popular way to help ripen a peach is to use a brown paper bag. Place your peaches in a paper bag and leave them at room temperature for about 1 day or until desired ripeness is achieved. Try putting a banana in the bag as well if you want them to ripen even faster! Don’t however use plastic bag, as it will cause the ripening process to happen to quickly.

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