4 ½ cups fresh peaches – peeled, pitted and chopped

¼ cup finely chopped crystallized ginger

1 (1.75 oz) pkg powdered fruit pectin

6 cups white sugar

½ teaspoon butter

Directions

1. Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water (if necessary) until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

The post Ginger-Peach Jam appeared first on Postcards Magazine.

1 cup fresh blackberries or blueberries

5 large strawberries, hulled and halved

1 large banana

1/3 cup orange juice

2 cups crushed ice

1 tsp white sugar, or to taste

fresh additional fruit for garnish

Directions

1. Place 1 cup berries, strawberries, banana, orange juice, and ice into a blender in that order, and blend on high speed until smooth, 30 seconds to 1 minute. Pour into 4 glasses and top each serving with 3 pieces of fruit for garnish.

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• 3 cups rolled oats
• 1 cup brown sugar
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 eggs
• 1/2 cup melted butter
• 2 tsp vanilla extract
• 3/4 cup dried cranberries

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9×13 inch baking dish.
3. Bake in preheated oven for 40 minutes.

The post Amish Baked Oatmeal appeared first on Postcards Magazine.

• 12 hard-cooked eggs, peeled
• ¼ cup butter
• ½ cup all-purpose flour 
• 3 cups milk
• 1 Tbs chicken bouillon granules
• 6 slices white bread, lightly toasted
• salt and white pepper to taste

Directions

1.  Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
2. Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

The post Creamed Eggs on Toast appeared first on Postcards Magazine.

• 1 stick (8 tablespoons unsalted butter, melted, plus more for greasing the pan
• 12 large eggs
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• Two 20-ounce bags frozen, shredded hash browns, thawed (and drained if needed)
• 18 thin slices Cheddar or American cheese
• 15 thin slices deli ham (about 3 ounces)
• 15 frozen sausage patties (about 12 ounces)

Directions

1. Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter.

2. Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes.

3. Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the butter to the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared Bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs, and sausage. Spread the reserved cup of hash browns on top.

4. Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.

The post Hash Brown Breakfast Bundt appeared first on Postcards Magazine.

• 3 (.25 oz) pkgs active dry yeast
• 2 1/2 cups warm water
• 1 (18.25 oz) pkg white cake mix
• 41/2 cups all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 2 tsp ground cinnamon
• 1/4 cup butter, melted
• 1/3 cup white sugar

Directions

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10×16 inch rectangle. Spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.
5. Preheat oven to 375 degrees. Grease a 9×13 inch baking pan. Pour the melted butter into a small bowl and mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
6. Bake at 375 degrees for 20 minutes, or until rolls are golden.

The post Cake Mix Cinnamon Rolls appeared first on Postcards Magazine.

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground dried ginger
• 1 tsp ground cinnamon
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 cup molasses
• 1 1/2 cups water

Directions

1. Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined — a few lumps are okay.
2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

The post Grandma’s Gingerbread Pancakes appeared first on Postcards Magazine.

Ingredients

• 1 medium head cauliflower, cored and cut into florets (about 8 cups)
• 2 Tbsp olive oil, divided
• 5 eggs, divided
• 1 cup shredded mozzarella or cheddar cheese, divided
• 2 Tbsp whole wheat panko bread crumbs
• 1 medium sweet pepper, chopped
• ½ (14 oz) pkg smoked sausage
• ½ cup chopped onion
• ¼ cup heavy whipping cream
• 1 Tbsp flour
• Chives (optional)

Directions

1. Preheat oven to 375°F. Grease a deep dish 9-inch pie plate; set aside.
2. Place cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of rice.
3. In a very large skillet, heat 1 Tbsp of the oil over medium-high heat. Add the cauliflower and cook, stirring occasionally, about 4 minutes, or until cauliflower is tender and starting to brown.
4. In a medium bowl, combine the cauliflower, 1 egg, ½ cup of the cheese, the panko, and 2 Tbsp chives. Press mixture onto the bottom and up the sides of the prepared pie plate.
5. In the same very large skillet, heat remaining 1 tablespoon of oil over medium heat. Add sweet pepper and cook for 2 minutes, or until it begins to soften. Add sausage and onion and cook for 5 minutes, stirring occasionally, until onion softens and sausage begins to brown. Spoon sausage mixture and remaining ½ cup cheese into cauliflower crust.
6. In a medium bowl, whisk together remaining 4 eggs, whipping cream, and flour. Pour over sausage mixture in crust.
7. Bake, uncovered, for 30 to 40 minutes or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Sprinkle with additional chives, if desired.

The post Smoked Sausage Quiche with Cauliflower Crust appeared first on Postcards Magazine.

From the kitchen of Rhonda Allen

Ingredients (Serves 6-10)

• 4-6 yellow squash
• 6-10 Roma tomatoes, diced
• 1 white onion, diced
• 4 garlic cloves, diced
• 2 bell peppers, diced
• 5 potatoes (cut like scallops)
• 2 Tbsp tablespoons garlic powder
• 2 tsp black pepper
• 2 Tbsp onion powder
• 1½ Tbsp chicken bouillon powder
• 1 lb of meats (your choice of shrimp, smoked links, or ground sausage)
• Optional: crispy bacon (enough to sprinkle on top)

Directions

1. Cook meats separately.
2. Using a wok, steam all the ingredients (except the meats) for approximately 35 minutes with the top on.
3. Allow to simmer when you turn the stove off (for approximately 15 minutes).
4. Make sure it doesn’t stick to pan.
5. Sprinkle crispy bacon on top (optional).
6. Serve with your favorite breakfast meats and eggs.

The post Breakfast Stew appeared first on Postcards Magazine.

Ingredients

• 1 cup packed brown sugar
• 1⁄3 cup butter, melted
• 2 Tbs light corn syrup
• 1⁄3 cup chopped pecans
• 12 (¾ inch thick) slices French bread
• 1 tsp grated orange zest
• 1 cup fresh orange juice
• ½ cup 2% milk
• 3 Tbs white sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 egg whites
• 2 eggs
• 1 Tbs confectioners’ sugar for dusting

Directions

1. In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9×13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
2. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
3. Preheat the oven to 350 degrees. Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
4. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners’ sugar before serving.

The post Orange Pecan French Toast appeared first on Postcards Magazine.