Chokecherry Syrup

Chokecherries are so fun to gather from the mountains unless you happen to be allergic to the leaves! I have no problem consuming the stuff, but the leaves do NOT like me!

My dear Grandma gave me a bucket of already picked chokecherries last week! I still have some chokecherry jelly so I juiced them and made syrup of course!

I tried a new way to make it because last time I used pectin and it set up too solidly.

If you have never tried chokecherry syrup, you need to make it a priority! This stuff is so delicious and worth every minute it takes to make!!

Wash and remove stems and leaves from the cherries. I use a steam juicer to extract the juice.

In a large saucepan, combine 3 cups chokecherry juice and 6 cups granulated sugar. Bring to a boil over medium heat while stirring. Boil one minute. Remove from heat and add 1/4 to 1/2 tsp. almond extract. Pour in hot sterilized jars. Adjust two piece caps and process in a boiling water canner for 10 minutes.

Pour any leftover generously over pancakes, waffles, or french toast!

Zucchini Bread

I have another zucchini bread recipe on this blog and I am undecided which one is my favorite. This is a fun one and so good! It is just hot out of the oven...I am going to go slather it with butter and some fresh raspberry jam!

Zucchini Bread

5 eggs

2 C. grated zucchini

1 C. vegetable oil

1 tsp. vanilla

2-1/2 C. flour

1-1/4 C. sugar

2 packages instant vanilla pudding mix (3.4 oz)

1-1/4 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

Beat eggs, zucchini, oil and vanilla.  Stir into dry ingredients until moistened.  Stir in nuts if desired.

Bake in four small loaf pans for 45 minutes at 350*. 

Can you see the steam rising?!

Waterfall Braid with a Twist!

Look up how to do a waterfall braid on youtube. It is fairly easy and fun! Then take the "waterfall" parts and braid or twist them. Place them in the lower part of the braid in sequence. You could do this to both sides and pull the back up as well for a fun night out! 

This is several four strand braids that I pinned and twisted under to create a different waterfall look.

Macadamia and White Chocolate Cookies

White Chocolate Macadamia Nut Cookies

2 C. butter

1&1/2 C. sugar

1&1/2 C. brown sugar

3 eggs

3 tsp. vanilla

5&1/4 C. flour

1&1/2 tsp. baking soda

1 small box instant white chocolate pudding 

1 pkg. white chocolate chips

1 C. macadamia nuts

Cream butter and sugars. Add egg and vanilla. Add the dry ingredients. Stir in chips and nuts.

Bake at 350* for 13 minutes.