Menu

I write about what matters...to you---
women, wives and moms---
about your family, faith and future.
I write about what's hard, what helps and what heals.
I show you how it's done. And not done.
I hold your hand as you find what matters to the Savior.
And let go of those things that mattered to you, but not to Him.
I write about what matters...to Him.
               Sonya Contreras

Making Mustards

You can use whole seeds for coarse-textured mustard or dry mustard or mustard flour for a smoother mustard.
I purchase my mustard seeds from San Francisco Herb CO
Mustard is hottest when fresh; it will mellow with age. Most commercial mustards have aged for at least a month before sold.
The first step: soaking the dry mustard or seeds. This releases the mustard’s potency and avoids a bitter “off” flavor.
The second step: diluting with an infusion of spices, vinegar and wine affects the mustard’s pungency. The suggested dilution by cooking will produce a medium-hot mustard.
Cooking time and heat will determine the mustard’s hotness. If you want a very hot mustard, use more reduced infusion so the mustard will need less cooking to thicken.

Dijon-style Mustard

Mix ½ c cold water into 1 c dry mustard.
Let stand 10 minutes
In 2 quart noncorrosive pan,
Combine
1 1/3 c dry white wine (I use vinegar)
1 1/3 c white wine vinegar
1 onion, chopped
2 T garlic granules
2 bay leaves
8 whole allspice
2 t salt
2 t sugar
1 t dry tarragon
Boil, uncovered, until reduced by half (or slightly more for hotter mustard) 15-20 minutes
Pour mixture through strainer into mustard paste, extracting all juice.
Stir.
Cook on double boiler over simmering water until thick, like heavy cream.
Stir occasionally.
(Mixture will thicken as cools)
Let cool.
Pack in small jars.
Refrigerate for up to 2 years.
Makes 2 cups.

Spiced German Mustard

Soak for at least 3 hours
1/3 c white mustard seeds
¼ c dry mustard
In ½ c cold water
In 2-quart noncorrosive pan,
Combine:
1 c cider vinegar
1 onion, chopped
2 T brown sugar
1 t salt
1 T granulated garlic (or 2 cloves garlic, pressed or minced)
½ t cinnamon
¼ t ground allspice
¼ t dill seeds
¼ dry tarragon (I have omitted this)
1/8 t turmeric
Simmer, uncovered, over medium heat until reduced by half (10-15 minutes)
Pour through wire strainer into mustard seed mixture.
Blend until texture you like.
Cook in top of double boiler over simmering water.
Stir occasionally, until thickened (10-15 minutes). (Mixture thickens as cools)
Stir in 1-2 T honey.
Cool.
Pack in jars.
Refrigerate for up to 2 years.
Makes 1 cup.

OTHER RECIPES
Summertime
Calico Beans
Green Bean Salad
Beverages
Cranberry Tea
Hot Apple Cider
Hot Chocolate Mix
Chai Tea Mix
Spiced Cranberry Cider
Cucumber Limeade Punch
Zucchini Recipes
Zucchini Pie
Mexican Squash
Cheesy Squash
Stir Fry Zucchini
Zucchini Bread
Squash Boats
BBQ Squash
Squash Pickles
Thanksgiving Recipes
Turkey, falls off bone, juicy
Butterhorn Rolls
Frozen Cranberry Salad
Sweet Potato Crunch
Christmas Breads
Banana Bread
Cranberry Nut Bread
Glazed Lemon Bread
Pistachio Bread
Poppy Seed Bread
Zucchini Bread
Breakfast
Ham and Hash Brown Casserole
Sausage and Hash Brown Casserole
Eggs
Main Meals
Mexican Spaghetti
Enchiladas
Party Time
Dan’s Grilled Chicken
BBQ Meat Balls
Cowboy Caviar
Camping Tin Foil Recipes
Ham and Pineapple Sandwiches
Philly Beef and Cheese Sandwich Loaf
Chicken Mexican Style
Pizza Burritos
Omelets in a Bag
Campfire Cones
Bananas in a Boat
Campfire Popcorn
Ice Cream in a Bag
Snacks and Appetizers
Rosemary Nuts
Cookies
Sugar Cookies
Poppy Seed Nut Slices
French Butter Wafers
Benne Cakes
Desserts
Ice Cream Sandwiches
Dumpy Cake
Pineapple Cake
Making Mustards
Dijon-style Mustard
Spiced German Mustard
Need Soap
Gifts to Make
Bubble Bath
Body Wash
Shower Gel
Facial Scrubs
   Lemon
   Rosemary Mint Sugar and Salt
   Warm Vanilla
   Pepper and Mint
   Sugar and Olive Oil
   Sugar
   Brown Sugar