Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?

Sorry it took me so long busy week. Okay, my first picture on the forum, hope it works! CRANBERRY-ORANGE DELIGHTS This is the original recipe but I did make several modifications which are noted below the recipe. 1 cup butter, softened 1 cup white sugar ½ cup packed brown sugar 1 egg 1 teaspoon grated orange zest 2 Tbs orange juice 2 ½ cups all pupose flour ½ tsp baking soda ½ tsp salt 2 cups dried cranberries ½ cup chopped walnuts For glaze: ½ tsp grated orange zest 3 Tbs orange juice 1½ cups confectioners sugar DIRECTIONS Preheat oven to 375 degrees. In a large bowl, cream butter, white and brown sugars until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 Tbs. orange juice. Combine the flour, baking soda and salt, stir into the orange mixture. Mix in cranberries and walnuts, if using, until evenly distributed. Drop dough by rounded tablespoons onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart. Bake for approximately 1214 minutes in preheated oven until edges are golden. Remove from cookie sheets to cool on wire racks. For glaze: In small bowl whisk together ½ teaspoon orange zest, 3 tablespoons orange juice and confectioners sugar until smooth. Spread over the tops of cooled cookies. Let stand until set. My modifications: Mixing method: I used the melted butter method for these instead of creaming the butter and sugars together. I simply beat or stir the cooled melted butter into the sugars. Cookie dough additions: I added 3-4 tablespoons of chopped glaceed oranges to the batter. Id just gotten some as a gift for Christmas (thats why I made orange cookies) and I thought they would add a nice orangey touch, as they have a rich orange flavor. Used pecans, not walnuts, and toasted them. Glaze additions: I made the glaze with creamed cheese (beat in about 2-3 tablespoons with the orange juice, zest and flavorings) to give it more thickness, creaminess and body, added about a teaspoon of orange flavoring to it, a tiny pinch of salt and just a touch of lemon juice (the lemon is not necessary, I just wanted a bit more tartness and to bring out the flavor). Baking: I found 375 too fast an oven and over-browned my first batch. 350 degrees worked much better for me. If I had to make these again, I would use a little bit less sugar and/or either fresh chopped cranberries or unsweetened dried ones, since I missed the tartness of the cranberry flavor and found the cookies a bit sweet.

Marlen's Cantaloupe Bread 3 eggs,beaten 1 c vegetable oil 2 c granulated sugar 3 t pure vanilla extract 2 cups of pureed cantalope 3 c all-purpose flour 1 t salt 1 t baking soda 3/4 t baking powder 2 t ground cinnamon 1/2 t ground ginger 1 c chopped walnuts Mix eggs, oil, sugar and vanilla. Add pureed cantaloupe to mixture. Sift dry ingredients. Add to liquid. Pour into 2 greased and floured 9x5 loaf pans. Bake 325* for 1 hour or until done. Check after 50 minutes. FRESH AUTUMN PEAR BREAD 8 TBL (1 stick) unsalted butter, softened 1 cup sugar 2 eggs, slightly beaten 1 tsp vanilla 2 cups flour 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp nutmeg 1/4 cup buttermilk or yogurt 1 cup coarsely chopped fresh ripe pears, skin left on Preheat oven to 350°. Butter a 9" loaf pan. In a large bowl, using a mixer, cream teh butter & sugar together until light & fluffy. Add the eggs & vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda & nutmeg. Add the flour mixture to the butter mixture alternately w/the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the dough to the prepared pan. Bake 1 hour or until a toothpick inserted near the center comes out clean.~~More Than a Tea Party PEANUT LOAF 5 TBL butter, softened 1/4 cup packed brown sugar 1 cup shelled peanuts, chopped 2 cups flour 1/2 tsp baking soda 1 tsp baking powder 1/3 tsp salt 2 TBL peanut butter 1 egg 1 cup packed brown sugar 1 cup buttermilk or sour milk Preheat oven to 350°. Grease a 9" loaf pan. Spread 3 TBL of the butter over the bottom of the pan; cover w/brown sugar & chopped peanuts. Whisk the flour, soda, baking powder & salt together. Melt the remaining 2 TBL of butter w/the peanut butter. Beat the egg until frothy & beat in the brown sugar gradually. Stir in the peanut butter mixture & the buttermilk. Mix the liquid mixture with the dry ingredients but do not beat. Pour the batter over the brown sugar topping & bake 1 hour. Cool in the pan for 10 minutes, then invert on a rack.~~Soup & Bread LEMON NUT BREAD 3/4 cup butter 1 1/4 cups sugar 3 eggs 2 1/2 cups flour 2 tsp baking powder 1 tsp salt 1/2 cup milk 1/3 cup fresh lemon juice 3/4 cup chopped pecans 2 tsp grated lemon zest Preheat oven to 350°. Grease & flour 9x5" loaf pan. Cream butter & sugar until light & fluffy. Blend in eggs. Combine dry ingtredients & add to creamed mixture alternating w/milk & juice, mixing well after each addition. Stir in nuts & zest. pour into loaf pan. Bake 1 hour to 1 hour 20 minutes. Cool 5 minutes, remove from pan & cool completely.~~Bountiful Arbor

Pauline - ivillage is having some tech problems as I'm sure you've heard about! For some reason, when I log on as woodie, it reverts to my original (from 2002) user name that I only used for a day or so before I changed to "woodie". Actually, Ann Barbara is really my name, most people call me Annie! So, I don't mind too much, although I really feel like "Woodie" here on the cooking forum and recipe exchange. The only person who calls me by my entire name "Ann Barbara" is my Aunt Ronnie, LOL and she shortens it to "AnnBarb".