White sauce

White sauce is the base for biscuits and gravy. It can also be adapted for use in many recipes such as lasagna and as an alfredo sauce. The possibilities are endless.

2 Tbls butter
2 Tbls flour
1 c milk

Melt butter over medium heat. Add flour to make a rue.  Stir butter flour mixture until well combined and bubbly. Add milk and stir until desired thickness is achieved.

Here is the recipe for the Buttermilk Syrup

1 cup buttermilk

2 sticks butter

2 cups sugar

combine and bring to a boil

Add:

1 tsp vanilla 

1 tsp baking soda

WILL FOAM UP -  MAKE SURE YOU HAVE PLENTY OF EXTRA ROOM FOR THIS IN YOUR POT!

Whisk until cool.

Makes 2 pints

Note: will go to sugar...just reheat - lasts about 2 moths in the fridge.

Peach pit jelly/syrup

Have you ever wondered what to do with the pits and skins left over after canning fruits? This recipe is a wonderful solution.

Keep all of your skins and pits.
You can even use the bruised or over-ripe peaches for this part!
Put them into a pot and cover them with water.
Bring this to a boil and then turn it down to a simmer
for about 20 minutes.
Pick out the pits
Pour the juice through a colander into a large bowl. Smash the skins through the colander with a potato masher.
Discard the skins at this point.
Pour the peach juice through a colander lined with cheese cloth.
Each batch will take:
5 cups of Peach Juice
1 package of Sure Jell Pectin
and
7 cups of Sugar
Bring the sugar and pectin to a boil.
Add sugar slowly and return to a boil for 1 minute.
Remove the jelly from the heat and remove the foam.
Pour jelly into clean jars.
Wipe the rim of the jar before adding new hot lids.
Tighten the canning ring to finger tight.
Process in a water-bath canner for 15 minutes.
Listen for the lids to pop and you're done!

This recipe also works well for Pears.

• for the Syrup: use 1/2 pkg pectin. This recipe makes 4 1/2 pints