Recipes From The West Park Girls

Here's a few recipes from the RS canning class last week:

Peach Salsa
14 - 15 peaches
1 big red onion
1 small white onion
4 large peppers, different colors
5 jalepenos, with seeds
1 bunch cilantro
6 cloves of garlic
4 tsp. cumin
1/2 c. vinegar
3 c. sugar
1 lime, juice and zest

Chop all the ingredients (the ones that need to be!). Stir together in a large pan. Bring to a boil and simmer for a while. (Long enough that it's the right consistency and that your house smells terrific!) Put in jars and water bath pints for 20 minutes.




Chili Sauce (from Robin Sears' Mom)
8 quarts peeled, ripe tomatoes
2 c. ground green pepper (or chopped fine)
4 cups chopped onion (fine)
1/2 c. salt
3 pints vinegar
3 tsp. cinnamon
2 tsp. ginger
2 tsp. allspice

Put all ingredients together in a pot. Simmer for about 2 1/2 hours. Add 5 c. sugar and boil for 30 minutes. Ladle into jars and waterbath for 20-25 minutes.




Carmel-Glazed Apple Cake - this is from Robin Sears - and it's yummy!

1 c. packed brown sugar
1 c. sugar
1 1/2 c. vegetable oil
3 eggs
3 c. flour
1 t. soda
2 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
5 apples, peeled and cut in 1/2-inch pieced
1 1/4 c. chopped pecans or walnuts
1 1/4 t. vanilla

CARMEL GLAZE
4 TBS butter
1/4 c. sugar
1/4 c. brown sugar
pinch of salt
1/2 c. heavy cream

Beat sugars and oil until well blended. Add eggs one at a time, beating well after each addition. Add the dry ingredients and mix until just blended. Stir in apples, pecans and vanilla. Pour into a greased & floured 9 x 13. Bake for 50- 75 minutes in a preheated 325 degree oven.

Glaze: Melt butter in saucepan over low heat. Stir in both sugars and salt. Cook over medium-low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.

The recipe tells you to poke holes in the cake with a skewer and pour the glaze on the cake in the pan. I drizzled the glaze on individual servings. I also doubled the glaze recipe. You can top this with whip cream or ice cream if you'd like.