Blueberry Scones

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

http://recipecircus.com/recipes/mimi/BREAD/Blueberry_Scones_.html

Apple Fantasy Dessert

2/3 c. flour
3 tsp baking powder
1/2 tsp salt
2 eggs
1 c. granulated sugar
1/2 c. brown sugar
3 tsp vanilla or rum or bourbon
3 c. diced apples

Beat eggs, add sugar and vanilla and beat well. Add dry ingredients
and mix. Dump in apples and stir until evenly distributed. Put in a
deep baking dish or souffle dish. Bake 45 minutes at 350. Serve
warm.

Wild Plum Ketchup

10 lb (4 1/2 kg) plums, stemmed (about 7 1/2 quarts)
10 cups (2 1/2 liters) sugar
1 quart (1 liter) white vinegar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) grated nutmeg
1/2 teaspoon (2 ml) ground cloves

Add the sugar to the plums, and place them in an enameled or stainless-steel
pan over medium heat. Cover. After 30 minutes, increase the heat and stir
the plum-sugar mixture. Break some of the plums with a wooden spoon.

Continue cooking, stirring the mixture occasionally, so that it does not
stick to the pan. In 15 minutes, all of the plums should be cooked through
and mashed. Remove from heat and cool.

Mash the mixture with a wooden spoon. Put the mashed pulp through a fine
sieve, and continue mashing until all of the liquid and some of the pulp
go through. Discard the pits and the skins. There should be about 4
quarts of liquid. Boil the vinegar together with the spices for a few
minutes. Add the vinegar-spice mixture to the plum liquid, then boil
vigorously, stirring constantly, for 15 minutes, or until the liquid has
reduced to 4 quarts again. Pour into bottles or jars. Process.
Makes 8 pints (4 liters).

Old-fashioned Tomato Ketchup

33 lb (15 kg) tomatoes, slice (about 15 quarts)
1/2 cup (125 ml) salt
3/4 cup (175 ml) ground black pepper
1/3 cup (75 ml) cinnamon
2 tablespoons (30 ml) ground cloves)
1 tablespoon (15 ml) cayenne pepper
2/3 cup (150 ml) sugar
4 quarts (4 liters) vinegar

Stew the tomatoes in their own juices until soft and rub through a fine
sieve. Boil the pulp and juice down to the consistency of apple butter,
stirring steadily to prevent burning. Mix the spices and sugar with the
vinegar, and add to the tomatoes. Boil up twice, then bottle. Process.
Makes about 22 pints (11 liters).

Lemon Ketchup

6 lemons, peeled
1/3 cup (75 ml) salt
3 tablespoons (45 ml) shallots, finely chopped
1 garlic clove, finely chopped
3 1/2 tablespoons (17 ml) ground mace
1 teaspoon (5 ml) whole cloves, crushed
2 tablespoons (30 ml) ground ginger
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) freshly grated horseradish
3 1/2 cups (825 ml) white vinegar

Cut off a piece from both ends of each lemon and rub in the salt. Rub the
outsides of the lemons with salt. Put them in a jar with the shallots,
garlic and spices, reserving a little of the mace and ginger. Add the
horseradish.

Boil the vinegar for five minutes with the reserved mace and ginger, and
pour this over the lemons. Cover lightly and when cold, close the jar
tightly. Refrigerate. Strain after six months, or after 12 months. The
strained ketchup should be put into small bottles with new corks.
Makes about 2 1/2 pints (1 1/4 liters).

Variation: Pack a few slices of ripe tomato in each jar.

Blackberry Ketchup

4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters])
2 lb (1 kg) brown sugar
2 cups (1/2 liter) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground allspice

Cook the blackberries slowly for two hours with the sugar, vinegar, cloves,
cinnamon, and allspice. When all is soft, put into jars and cover. Process.
Makes about 5 pints (2 1/2 liters).

Apple Ketchup

12 large, firm, tart apples, peeled, quartered and cored
1 cup (1/4 liter) sugar
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground cloves
1 tsp (5 ml) dry mustard
2 onions, finely chopped
2 cups (1/2 liter) white vinegar
2 teaspoons (10 ml) ground cinnamon
1 tablespoon (15 ml) salt
1/2 cup (125 ml) freshly grated horseradish

Place the apples in an enameled, tinned or stainless steel pan, cover with
water, and cook slowly, without a lid, until the apples are soft and the
water has almost completely evaporated, about 30 minutes. Rub the apples
through a sieve or a food mill. Add all of the other ingredients; heat to
boiling, then reduce heat to low and simmer for an hour. Put in jars and
process or place in plastic containers with tight fitting lids and keep
refrigerated. Makes about 2 pints (1 liter).

http://www.cs.cmu.edu/~mjw/recipes/sauces/various-ketchups.html

Nectarine Pie

1 9" unbaked pie shell
4 medium nectarines
2/3 cup sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt

Combine sugar, flour, salt, cinnamon, cream and almond extract. Set
aside. Preheat oven to 400F. Placenectarines in boiling wtaer for 30
to 45 seconds. then plunge into cold water and remove skins. Cut in
half and remove pits. Place halves flat side down in pie shell. Pour
cream mixture around nectarines and bake 35 to 40 minutes. Serve warm
with ice cream.

Shaker Lemon Pie

2 large lemons
2 cups sugar
4 eggs, well beaten
pastry for a 2 crust 9" pie

Slice lemons (unpeeled) paper thin. Add sugar, mix well and let
stand at least 2 hours. Add beaten eggs and combine well. Roll
half the pastry out and place in pie plate. Fill with lemon
mixture, cover with top crust. Cut slits and seal edges. Bake
in preheated 450 oven for 15 minutes, then reduce heat to 375 and
bake 20 more minutes. Serve at room temperature.

Crockpot Apricot Nut Bread

3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 T flour over them.
Dip a knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut up fruit from sticking together. Sift
the remaining flour, baking powder, baking soda, salt and sugar into a
large bowl. Combine the milk, egg, orange peel, and oil. Stir the
flour mixture and the whole wheat flour. Fold in the cut up apricots,
any flour left on the cutting block and the walnuts. Pour into a
well greased, floured bakin unit. Cover and place on a rack in the slow
cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool
on a rack for 10 minutes. Serve warm or cold.

DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
- Maggie

Apple Pie Cake

1/4 cup butter
1 cup sugar
1 egg
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup flour
1/2 cup chopped nuts
2 1/2 cups diced apples
1 teaspoon vanilla
2 tablespoons hot water

Combine ingredients in order given. (Batter will be thick).
Bake in a greased 9-inch pie pan for 45 minutes at 350F.
Serve warm with whipped cream or ice cream.

Lemon Cheese Bundt Cake

2 sticks margarine, softened
1 stick butter, softened
1 8oz. package cream cheese, softened
6 eggs
3 cups cake flour, sifted
3 cups granulated sugar
1/8 tsp. vanilla extract
1/8 tsp. lemon extract

Cream together margarine, butter and cream cheese in a *large* bowl.
Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs,
flour and sugar have been added. Add extracts and mix well. Place
batter in a greased, floured bundt pan. Bake at 300F - 325F for 1 hour
and 15 minutes, or until a toothpick inserted in the center comes out
clean.

- (from Swan's Down Cake Flour)

Candied Citrus Peel

zest of 4 lrg. lemons, 3 oranges, or 2 grapefruit
1 cup sugar
1/3 cup water

First simmer zest in 1 quart water for 6 min. Drain, rinse with cold
water, and set aside. Bring sugar and water to simmer. When sugar
dissolves, cover pan and boil a few minutes until last drops of syrup fall
from the end of a metal spoon to form a thread. Remove from heat, stir in
peel, and steep 1 hr. Ready to use or store covered in refrigerator.

Tutti-Frutti Jam Recipe

3 cups chopped pears (about 2 lbs)
1 large orange
3/4 cup drained crushed pineapple
1/4 cup chopped maraschino cherries (3 oz bottle)
1/4 cup lemon juice
1 pkg low sugar jam
3 and 1/4 cups sugar, divided

Peel, core and chop pears. Peel orange, remove seeds and chop. Combine all fruits and lemon juice in kettle. Stir in pectin with 1/4 cup sugar. Place on high heat and stirring constantly bring to full rolling boil that cannot be stirred down.
Add sugar, continue stirring, and heat again to full boil. Boil hard for exactly 1 minute. Remove from heat; skim. Fill and seal containers. Process 10 minutes in BWB. Makes 6 or 7 half pints.
- Cathy Plumb

Pear-Lime Jam

4 cups pureed pears, peeled and cored (about 8 pears)
5 cups sugar
2 Tlb fresh lime juice
1 Tbl grated lime peel
1 pkg powdered pectin
1/2 tsp real butter, if desired (to reduce foaming)

Peel and core the ripe pears and buzz them in the food processor or blender until smooth. Measure 4 cups puree pour into a heavy kettle (at least a six-quart kettle). Stir in the lime juice, lime zest, and pectin. Cook over high heat until it reaches a rolling boil, then dump the sugar in ALL AT ONCE. Return to a rolling boil and boil hard for one minute.

Remove from heat and pour into jars. Wipe rims, put lids on, and process 5-10 minutes in a BWB, depending on your altitude.

- Carol in Idaho

Mango Jam

4 cups of prepared mangos
1/4 cup of lemon juice
6 cups of sugar
1 pkg of dry pectin

yields 6, 250 ml jars (1/2 pints)

First peel, pit and cube the mango. Then mash mangos with a potato masher until you have a thick and chunky consistency (just small chunkies).
Mix mangos, lemon juice and pectin in large pot. Place over high heat and, stirring constantly, bring to a rolling boil. Add sugar while still stirring. Return to a rolling boil, still stirring, and boil for 2 minutes. Remove from heat. Skim off foam. Ladle jam into jars and water bath for 10 minutes.
- Lisa

Watermelon Jelly

4 cups seeded, diced watermelon
3 1/2 cups sugar
2 tblsp lemon juice
1/2 of a 6 oz pkg liquid fruit pectin (1 foil pouch)

Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil ( a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle or Dutch oven from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4 inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place.
Makes 4 half pints.
- Ruth

Apricot, Peach or Nectarine leather

1 gallon pitted apricots, peaches or nectarines
1 1/2 cups unsweetened pineapple juice
honey
3 tsp. almond extract (optional)

Place the pitted fruit and pineapple juice in a large, heavy pot. Cover the pot and set it over low heat. Cook the fruit until it is soft. Drain off the juice well, lifting the fruit from the sides of the strainer to allow all the juice to run out freely. The more juice strained out, the quicker the process of "leather-making". The juice is too good to discard. Can or freeze, or drink fresh.

Run the fruit through a blender, food mill, or sieve, removing the skins if you prefer a smooth product, or use the skins as part of the pulp for the leather. Sweeten the pulp to taste with honey and add the almond extract if you wish. The
pulp should vbe as thick as apple butter or more so. Spread it on lightly oiled cookie sheets or clear plastic wrap, so that is 1/4 inch thick. If it is much thicker than this, it will take very long to dry. Put in dehydrator, or in oven, at 120 F and leave the oven door slightly open to allow moisture to escape.
When the leather is dry enough and roll it.

Peach Pie Filling

Sliced fresh peaches 3-1/2 cups 6 quarts
Granulated sugar 1 cup 7 cups
Clear Jel 1/4cup + 1 tbsp 2cups + 3 tbsp
Cold Water 3/4 cup 5-1/4 cups
Cinnamon (optional) 1/8 tsp 1 tsp
Almond extract(optional)1/8 tsp 1 tsp
Bottled lemon juice 1/4 cup 1-3/4 cups
YIELD: 1 quart or 7 quarts.


Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clear Jel, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1-inch headspace. Adjust lids and process immediately. Recommended process time for PEACH PIE FILLING in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6000 ft
Hot Pints 30 min 35 40 45
or Quarts
- Lurker

Crab Apple Pickles

2 quarts crab apples with stems (about 2 1/2 lbs)
6 cups sugar
2 sticks cinnamon
1 1/2 tablespoons whole allspice
1 1/2 tablespoons whole cloves
3 cups water
3 cups vinegar

To prevent apples from bursting, run a large sterilized needle through each. Tie spices in a cheesecloth bag. Combine remaining ingredients in a large sauce pot. Add spices and boil 5 minutes. Add apples, a layer at a time; cook gently until the apples are almost tender. Carefully remove apples. Repeat until all apples

are cooked. Pour boiling syrup over apples. Cover and let apples stand 12 to 18 hours in a cool place. Carefully pack apples into hot jars, leaving 1/4" head space. Remove spice bag. Bring pickling liquid ito a boil. Pour hot liquid over apples, leaving 1/4" headspace. Remove air bubbles. Adjust caps. Process pints and quarts 15 minutes in boiling water bath. Yield: about 6 pints.
- Edie