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mother s kitchen mother s kitchen my ode to home economics pages home my etsy store classes and demos as seen on cookbook club have your own canning class canning links wednesday january 28 2026 michigan wild rice soup minnesota has been on my mind with all the unrest going on there so i thought i would make a quintessential minnesota food wild rice soup i really like the version from byerly s that uses ham instead of the usual chicken i decided i wanted to boost the veggies in my version michigan also is home to native wild rice so i will name my soup after my home state that just turned 189 years old this week here it goes michigan wild rice soup serves 6 2 t butter 1 onion diced 1 2 c diced green pepper 1 2 c diced red pepper 1 carrot peeled and diced 1 c button mushrooms halved 1 c diced ham 4 c chicken stock 3 c cooked wild rice 1 2 c slivered almonds 1 12 oz can evaporated milk 3 t dry sherry 6 t snipped fresh chives salt and pepper to taste in a dutch oven heat butter and onions stirring until onions are translucent add peppers carrot and mushrooms and saute until soft add ham stock wild rice and almonds and simmer for about 20 minutes add evaporated milk and sherry adjust seasonings serve sprinkled with chives posted by cynthia at 6 37 pm no comments labels soup thursday november 20 2025 candied bacon wrapped dates i developed this recipe to find an innovative way to use chocolate in a savory application i made these last night for book club and they came out fantastic candied bacon wrapped dates 12 bacon strips 24 dried pitted dates 1 4 cup cream cheese softened 1 4 cup packed brown sugar 1 t cocoa 1 t chili powder 1 teaspoon ground cinnamon preheat oven to 425 cut bacon strips in half crosswise cut each date in half a lengthwise fill with 1 2 teaspoon cream cheese wrap with half strip of bacon and secure with a toothpick or skewer on a small plate mix brown sugar cocoa chili powder and cinnamon dip each date on both sides of sugar transfer to a cookie sheet covered with parchment paper bake 15 30 minutes until bacon is crisp the thicker the bacon is the longer it will take to cook posted by cynthia at 8 48 am no comments labels appetizers monday october 27 2025 wild foraged jams and jellies pear vanilla caramel jam crab apple jelly rose hip jelly boy it sure has been a long time since i blogged here i came back to check on comment moderation since someone found my recipe for the onigaming supper club spinach salad and posted it on the you know you re from the copper country when fb group i haven t written here much for several reasons i have taken to writing short non cooking things on my own fb wall called morning musings and i also started another website to be the basis of the cookbook i want to write up north kitchen there s not much there yet and then i also am developing a website for my bakestand business mothers kitchen llc that pretty much has sapped my energy for publishing things on the internet i really do need to come back here more and publish some of the recipes i am cooking these days lately i have been keeping my recipes on paper in a folder but i do need to write about them here i made a bunch of jams and jellies for my bakestand yesterday and i want to remember what i did so i am taking pen in hand or shall i say keyboard to finger tips to capture yesterday s venture i have been really into wild foraging this season and it was time to preserve what i had i really love these 2 foraging books wild fruits and berries field guide of minnesota michigan and wisconsin and cooking wild fruits and berries of minnesota michigan and wisconsin by teresa marrone first up in my canning exploits of yesterday was wild crabapple jelly there s a nice crab apple tree down on salo road where i like to forage i used teresa s method for making jelly along with my steam juicer it is so much easier to make jellies with it than the old jelly bag method here s how to make crab apple jelly using her method wild crab apple jelly for each 2 cups of juice extracted prepare 3 half pint canning jars for each cup of juice you will need 1 t lemon juice 2 3 c sugar put juice in a large dutch oven and heat to boiling add sugar all at once and heat stirring frequently until the temp hits 220f or whatever is 8 degrees over the boiling point of water is where you are for me it s 212f skim off any foam and pour into jars leaving 1 4 in headspace process in a boiling water bath canner for 10 minutes next up i made rose hip jelly my neighbor down the road has the best rose hips i harvest them every year best after the first frost i modified teresa s recipe with my steam juicer so i didn t have to use boxed pectin rose hip jelly 1 2 lb rose hips blossom ends removed before weighing 1 2 lb tart green apples chopped with peels and cores 1 lemon chopped fine with peels and seeds sugar put rose hips apples and lemon in juicer after extracting juice measure volume for every 2 5 c juice you will need 7 8 c sugar in a dutch oven bring juice to a boil add sugar and boil stirring frequently until temp hits 220f see above skim off any foam and pour into jars leaving 1 4 in headspace process in a boiling water bath canner for 10 minutes for my pear vanilla jam i had to improvise i made some with boxed pectin last year and i had to reprocess it twice so i vowed never to do it with the boxed stuff again i am a big fan of making my own natural fruit pectin so i had to improvise because i didn t have a recipe for pears pears need pectin to make jam i decided to follow the method for peaches but instead subbing peeled cored and finely chopped pears pear vanilla jam to make the pectin 5 tart apples stems and blossom ends removed and chopped coarsely cores intact 1 lemons unpeeled and chopped fine boil apples and citrus in enough water to prevent sticking for 20 minutes until soft force through a food mill to make 2 cups puree to make pear vanilla jam 6 c peeled cored and finely chopped pears 5 1 2 sugar prepared apple lemon puree 2 t vanilla add fruit and sugar to puree in a deep pot bring to a boil and stir frequently over medium heat cook until temp hits 220f it s okay if it caramelizes a little it gives it a great flavor boost skim off any foam and pour into jars leaving 1 4 in headspace process in a boiling water bath canner for 10 minutes posted by cynthia at 10 07 am no comments labels canning older posts home subscribe to posts atom follow mothers kitchen on facebook another day in the kitchen with mom contributors cynthia unknown search this blog amazon com widgets popular posts olga s kitchen bread pickled eggs loveless cafe biscuits natural pectin making jams without using boxed pectin canning strawberry jam without pectin amazon com widgets 2014 gardening journal 23 in 23 46 things appetizers ask moms kitchen beverages big cooking project books bread camp reading camping candy canning cookbook club cookies crafts crock pot dark days dessert drinks etc food preservation food 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