George Walters Blog

Well I gotta’ tell ya folks.  Candy apples  are my weakness.  Took a long time to come up with a good recipe so thought I would share. Only other tip other than the recipe is when it reaches 300 degrees on the candy thermometer, get to dunking your apples, and make sure you butter your cookie sheet that they will be sitting on.  What a great old way to enjoy Halloween and the kids love them.

Makes 4 good size apples.

2 Cups Of Sugar

• 3/4 cup water
• 1/2 cup light or regular corn syrup
• 1/2 teaspoon red food colouring, (optional) Better than Food Colouring, Buy Bright Red Apples
• 4 medium apples good size apples

Directions

1. Line a cookie sheet with butter really good.  In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches  300 degrees  (hard crack stage) takes about 20 minutes.
2. Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated and then move to  cookie sheet and let cool.  Now the best part comes into play.  A lot of slurping.

Well it’s that time of year again for making home made Horse Radish right out of your garden.  I had so many folks ask me how I make mine so………………….here it is.  Enjoy!

A simple recipe for plain ol’ home made Horseradish. I make a lot at once and I put mine in the fridge for 3-4 days then transfer all but one to the freezer. Note: Prep Time and Servings depends on the amount of Horseradish you have and want to make. I also recommend you make this outdoors or in a well ventilated area.

1
Cut roots into manageable pieces.
2
Scrape the outside of the horseradish roots until clean.

3
Drop into cold water after scraping to prevent discoloration.

4
Drain and grind up fine with a hand-grinder.

5
Add 1 tsp of salt to each quart, along with three table spoons of good brand name vinegar to each quart.

6
Cover and refrigerate for a few days before using.

7

If you so choose you can add a touch of sugar for taste, that part is optional.  Enjoy!

Now is the time to pick them too and so good for ya.

1 3/4 c Flour
1/2 ts Salt
1 c White sugar
1 c Raspberries
1 ts Baking soda (dissolved in 1/2 cup milk)
2 Eggs, slightly beaten
3/4 c Shortening
1 ts Cinnamon  (Optional)

Sift together, flour, salt sugar, cinnamon. Cut in shortening. Then mix in soda, eggs, and raspberries. Pour into a greased pan and bake at 325F. for 1 hour.

Well, Books By The Bay event is over for another year, and I have to say it sure was a pleasure being asked to be their first feature speaker of the year.  It was a great three days and my wife and I enjoyed it immensely, looking forward to next year.  I would also like to take a minute here and thank all those that took part and all those that dropped by and said hello to the wife and I.  Had to be well over a 100 people there at my talk on Friday night.  Also would like to say a special thanks to Suzanne, Owner of Gulliver’s in North Bay for all her help and asking us to be a part of the weekend.  Meant a lot to us.  Also on Saturday night the supper was fantastic, think I gained a few pounds too, no reason for anyone going home hungry, that’s for sure.  Everyone out did themselves that’s for sure.   Pictures below were done up by Jean and Carrie.  Got to say they did a fine job in taking them too.

My Lovely Wife & I At Books By The Bay July 17/2009

Up There Speaking About My Two Books "Join Me In The Garden" & "One More Story" At Books By The Bay, July 17/2009. Great Day.

Thought I would share a picture of my book signing at Gulliver’s Book store down town North Bay on May 9′2009.   Was a great day and had a great turn out too.  Would also like to say thanks to Suzanne,  her staff & Steve Hardy, managing editor from the North Bay Nugget and very importantly all you folks that dropped by, for making our day so enjoyable.  Great place and if your in need for books or gifts, or just a place to browse, well this is the store for you.   You won’t be disappointed.   Thanks Folks!

Myself & Suzanne Brooks Owner Of Gulliver's Quality Books & Toys, North Bay Ontario

Myself, My Lovely Wife Ruth & Steve Hardy, Managing Editor of North Bay Nugget

Myself signing books for Lucien Lafontaine

Spring is here and won't be long now before you get to planting.
So here is a recipe for a few of your green tomatoes this year.
12 lg. green tomatoes
6 red peppers
6 green peppers
3 or 4 large.  onions
1 tbsp. celery seed
2 tbsp. salt
3 c.  vinegar
Grind the tomatoes, o­nions and peppers then drain well.
Mix all ingredients and bring to a boil.
Cook 25 to 30 minutes then pour into hot  scaled
jars and  seal.

Easy to make and easy to store.

12 Ears White corn in milky stage

Scrape corn with sharp knife three times. First scrape corn just to break off kernals. Second scrape remainder of corn halfway. Third scrape off rest of kernels off cob. Then use potato masher and mash all kernels until milk comes out, Take loaf pan which is about 1 1/2″ deep, grease and put in all corn that has been mashed and bake in oven until all kernels are golden brown. Use low heat and bake approximately 45 minutes. When kernels are brown, let cool for about 15 minutes; then cut up and store.

For those that would like to try something different.

Dry the peeled roots (peel roots while they are wet–they are
difficult to peel if allowed to dry). Chop roots into small pieces,
and then grind or pulverize them. When the long fibers are removed,
the resultant powder can be used as flour.

An old recipe from Grandma Walters Cook Book. Pretty tasty too.