German Sweet Tomatoes With Spices Recipes

Steps:

• Combine tomatoes, apples, onions, sugar, vinegar, and pickling spice bundle in a large pot; bring to a boil and cook together about 10 minutes, stirring occasionally.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Grease and flour a 13" by 9" by 2" baking pan
• Assemble dry ingredients in a medium size bowl and put aside
• Pour stewed tomatoes, sugar and eggs in a large bowl and mix with a hand mixer on medium speed for 2 to 3 minutes
• Add the dry ingredients to the wet mixture and use mixer on medium speed for 4 minutes until nice and creamy smooth.
• Stir in carrots and coat completely into batter
• Pour batter into pan and put in oven for 30 minutes or until cake tests done
• Pour into greased and floured cake pan and bake for 35 to 40 minutes.
• If desired ice cake when cooled.

Steps:

• In large bowl, combine the first nine ingredients; set aside.
• In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped.
• Add to dry ingredients.
• Stir until just moistened.
• Fold in raisins.
• Fill greased or paper-lined cups three fourths full.
• Bake at 350 F for 20-25 minutes or until a toothpick comes out clean.
• Cool 5 minutes before removing from pans to wire racks.
• Serve warm.