I want to share a little “kitchen hack” with you that will hopefully save you some swearing and a trip to the store! According to my husband we are always out of brown sugar. Lets be clear, he never bakes. I only hear this when he’s getting ready to put something in the smoker. For instance, last week he smoked two pork butts and thankfully we had brown sugar when he needed to make his rub so all was right with the world. When I started making a double batch of my famous “Mrs. Yoder’s Cookies” yesterday guess what…the brown sugar canister was empty. Most people would probably jump in the car and run to the store. Not me. I have everything I need to make brown sugar right in my pantry.
I’m sure some of you probably already know this, but for those who don’t: Sugar + Molasses = Brown Sugar
Yep. Two ingredients, that’s it! Plus you can make it in a snap in any quantity you desire. I typically like to make enough to fill up my little brown sugar canister
3 Cups Granulated Sugar
1/2 Cup Molasses of Your Choice
Medium Sized Bowl
Keep in mind this is one recipe you just sort of eyeball. You can start with a ½ cup of molasses, but you may find you need to add more depending on your preferences.
Place both ingredients in the bowl and whisk until no molasses blobs remain. Use immediately or store in an air tight container. I like to keep a nice clay disk in my brown sugar to keep it from turning into a sugar brick, but that is optional.
Over the last few years I have developed a serious complex when it comes to wasting food. Especially wasting food that I spent my hard sought after time and garden space growing. I think every food can be delicious when it’s used (or hidden) properly…Like radishes for instance! I grow radishes to mark my rows of carrots, since carrot seedlings are very thin and can be very hard to spot. Radishes grow quickly forming big leaves that easily mark the row and they kind of help loosen up the soil so the carrots can get a better foothold. Once I can actually see the carrot seedlings popping up I pull the radishes. I also hate radishes. Even on it’s best day a radish tastes like a spicy cabbage fart and I can’t even stand to have them on a relish tray.
So there I sat with a mountain of radishes. Hating them, but not wanting to waste them. Then I started thinking about pepper jelly and how the spicy weirdness of it is absolutely delicious dumped over cream cheese and the light bulb went off. Radish Jam! So I hunted down some old old old recipes and by god, there it was! Some other radish-hater had the same epiphany as I did, I tweaked it to my preferences and I’d love to share it with you!
I used a beautiful variety of radish for this recipe called: French Breakfast. They are oblong with vibrant pink and red on the top and white on the bottom. As radishes go they would probably be my favorite if only for being very pretty. They still taste like a radish.
Also, I realize that all my radish-hate may have turned you off this recipe, but seriously, I wouldn’t share it if it was bad. It is very unique and I think it would be fun to bring to a party and get everyone to try it if only for novelty sake alone. It’s tart, it’s sweet, it’s spicy and tastes nothing like a radish!
Radish Jam Recipe:
Yield: 4-5 4oz jelly jars
2 Cups Grated Radishes
2 ½ Cups Sugar
3 tsp Horseradish
¾ cup water
3 Tbs Cranberry Concentrate
One .75oz envelope of pectin
In a medium saucepan combine grated radishes, sugar, horseradish, water, & cranberry concentrate. Heat on medium heat until sugar is completely dissolved. Bring to a rolling boil and add envelope of pectin continue to boil for 1 minute. Remove from heat, pour into sterilized jars and process via hot water bath method for 10 minutes.
To serve: Spread over 8oz block of cream cheese and devour with your favorite crackers!