1 cup sugar
2 eggs
1/2 cup butter (room temperature)
1 teaspoon vanilla
1/2 cup sour cream
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pawpaw (ripe and mashed)
1/4 cup bananas (ripe and mashed)
1/2 cup walnuts (chopped)
Grease a large loaf pan and preheat oven to 350 degrees.
Cream butter,sugar,eggs and vanilla with electric mixer.
Add dry ingredients to creamed mixture.
Stir in pawpapw puree, mashed bananas and walnuts. Mix until just blended. Do not over mix.
Pour batter in greased loaf pan.
Bake at 350 degrees for 1 hour or until knife comes out clean.
Saturday, September 1, 2007
Green Apple & Tomatillo Cornbread Dressing
Dressing
3 tomatillos, husked, cored stem end, diced
1 green granny smith apples, peeled, cored, diced
1/2 cup diced white onions
3 tablespoons margarine
1/4 cup lemon juice
Splenda sugar substitute
1 teaspoon salt or salt substitute
1/2 teaspoon ground sage
1/2 teaspoon white pepper
1/2 cup raisins or craisins
3/4 cup vegetable broth or chicken broth
2 1/2 cups cornbread stuffing cubes or cornbread, crumbled & dry
Pam cooking spray
Sauce
1/4 cup red currant jelly
1/8 teaspoon cinnamon or allspice
1/4 teaspoon ground sage
In medium saucepan add dice tomatillos diced apple, diced onion, margarine, lemon juice, two 1 gram packets Splenda, salt, sage and pepper. Mix and cook on medium heat for about 6 or 7 minutes, stirring.
In large bowl, add dressing cubes or leftover crumbled cornbread and raisins or craisins.
Pour saucepan mixture over dressing and toss.
Add broth.
Toss until mixed.
Preheat oven 400°.
Spray Pam in a large round shallow sided baking dish or 8 X 8 baking dish. Fill dish with dressing.
Bake 30 minutes uncovered.
If topped with chicken breasts or fish fillets, place on top before cooking.
Last 15 minutes of cooking, heat jelly and spices and spoon over meat or fish. I like to sprinkle a little paprika and chili powder on the meat or fish when it starts to cook, it browns quickly. Spoon sauce as directed if using chicken and fish with the dressing. You may also use turkey cutlets.
3 tomatillos, husked, cored stem end, diced
1 green granny smith apples, peeled, cored, diced
1/2 cup diced white onions
3 tablespoons margarine
1/4 cup lemon juice
Splenda sugar substitute
1 teaspoon salt or salt substitute
1/2 teaspoon ground sage
1/2 teaspoon white pepper
1/2 cup raisins or craisins
3/4 cup vegetable broth or chicken broth
2 1/2 cups cornbread stuffing cubes or cornbread, crumbled & dry
Pam cooking spray
Sauce
1/4 cup red currant jelly
1/8 teaspoon cinnamon or allspice
1/4 teaspoon ground sage
In medium saucepan add dice tomatillos diced apple, diced onion, margarine, lemon juice, two 1 gram packets Splenda, salt, sage and pepper. Mix and cook on medium heat for about 6 or 7 minutes, stirring.
In large bowl, add dressing cubes or leftover crumbled cornbread and raisins or craisins.
Pour saucepan mixture over dressing and toss.
Add broth.
Toss until mixed.
Preheat oven 400°.
Spray Pam in a large round shallow sided baking dish or 8 X 8 baking dish. Fill dish with dressing.
Bake 30 minutes uncovered.
If topped with chicken breasts or fish fillets, place on top before cooking.
Last 15 minutes of cooking, heat jelly and spices and spoon over meat or fish. I like to sprinkle a little paprika and chili powder on the meat or fish when it starts to cook, it browns quickly. Spoon sauce as directed if using chicken and fish with the dressing. You may also use turkey cutlets.
Tomatillo Sauce
3/4 lb tomatillos, husks removed
2 jalapenos, stemmed
1 medium white onion, peeled and quartered
4 cloves garlic, peeled
1 tablespoon vegetable oil
1/4 cup cilantro leaves, , leaves and stems, chopped
1 1/2 cups chicken stock (can substitute vegetable stock)
salt and pepper, to taste
Heat a cast iron skillet over high heat.
Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
ingredients will blacken in places (this is a good thing).
Remove from skillet and put into a blender, add cilantro and puree until smooth.
Heat 1 vegetable oil in a deep saucepan over medium heat.
Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
Add chicken stock, season with salt and pepper, and lower heat to medium low.
Cook, stirring occasionally, until sauce thickens, about 30 minutes.
2 jalapenos, stemmed
1 medium white onion, peeled and quartered
4 cloves garlic, peeled
1 tablespoon vegetable oil
1/4 cup cilantro leaves, , leaves and stems, chopped
1 1/2 cups chicken stock (can substitute vegetable stock)
salt and pepper, to taste
Heat a cast iron skillet over high heat.
Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
ingredients will blacken in places (this is a good thing).
Remove from skillet and put into a blender, add cilantro and puree until smooth.
Heat 1 vegetable oil in a deep saucepan over medium heat.
Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
Add chicken stock, season with salt and pepper, and lower heat to medium low.
Cook, stirring occasionally, until sauce thickens, about 30 minutes.
Tomatillo Salsa Verde
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Rose Hip Soup
1 quart rose hip juice or puree (fresh or canned)
2-4 tablespoons honey
1-3 tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
1 tablespoon potato starch, cornstarch, or tapioca granules
6 (about) tablespoons sour cream or yogurt, optional
Heat the rose hip juice or puree, honey, and Iemon juice or vinegar. Adjust amounts of honey and Iemon juice or vinegar to give a lively sweet tart flavor. Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.
2-4 tablespoons honey
1-3 tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
1 tablespoon potato starch, cornstarch, or tapioca granules
6 (about) tablespoons sour cream or yogurt, optional
Heat the rose hip juice or puree, honey, and Iemon juice or vinegar. Adjust amounts of honey and Iemon juice or vinegar to give a lively sweet tart flavor. Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.
Green Tomato Mincemeat
3.6kg (8lb) Apples
2.7kg (6lb) Green Tomatoes
1.35kg (3lb) Sugar
900g (2lb) Sultanas
450g (16oz) Currants
235ml (8fl oz) Vinegar
8 tbsp Margarine
2 tbsp Cinnamon
2 tbsp Lemon Rind
2 tbsp Orange Rind
3 tsp Salt
2 tsp Nutmeg
6-8 Cloves
Wash, core and dice the apples.
Wash, and chop the tomatoes.
Place the vinegar and apples into in a large saucepan.
Bring to the boil, add the tomatoes, simmer until slightly softened.
Add remaining ingredients..
Simmer gently for 1½ to 2 hours, until thickened.
Place into sterilised jars and seal firmly.
Store in cool and dark place, allow to mature.
2.7kg (6lb) Green Tomatoes
1.35kg (3lb) Sugar
900g (2lb) Sultanas
450g (16oz) Currants
235ml (8fl oz) Vinegar
8 tbsp Margarine
2 tbsp Cinnamon
2 tbsp Lemon Rind
2 tbsp Orange Rind
3 tsp Salt
2 tsp Nutmeg
6-8 Cloves
Wash, core and dice the apples.
Wash, and chop the tomatoes.
Place the vinegar and apples into in a large saucepan.
Bring to the boil, add the tomatoes, simmer until slightly softened.
Add remaining ingredients..
Simmer gently for 1½ to 2 hours, until thickened.
Place into sterilised jars and seal firmly.
Store in cool and dark place, allow to mature.
Pickled Plums
900g (2lb) Damsons or Plums
450g (1lb) Granulated sugar
300ml (½ pint) Malt Vinegar
½ Lemon, zest only
2 Cloves
1 Small Piece Root Ginger, peeled and bruised
Place all the ingredients except the fruit in a saucepan.
Heat gently, stirring, until the sugar has dissolved.
Bring to the boil.
Remove from the heat, allow to cool slightly, strain.
Return the vinegar to the saucepan and bring to the boil.
Prick the fruit, place into a deep bowl, pour over the vinegar.
Cover and leave in a cool place for 5 days.
Strain the liquid into a saucepan, bring to the boil.
Pour over the fruit.
Cover and leave in a cool place for 5 days.
Strain the liquid into a saucepan, bring to the boil.
Place the fruit into jars, pour over the boiling liquid.
Immediately seal with airtight lids.
Leave for 6 weeks to mature before using.
450g (1lb) Granulated sugar
300ml (½ pint) Malt Vinegar
½ Lemon, zest only
2 Cloves
1 Small Piece Root Ginger, peeled and bruised
Place all the ingredients except the fruit in a saucepan.
Heat gently, stirring, until the sugar has dissolved.
Bring to the boil.
Remove from the heat, allow to cool slightly, strain.
Return the vinegar to the saucepan and bring to the boil.
Prick the fruit, place into a deep bowl, pour over the vinegar.
Cover and leave in a cool place for 5 days.
Strain the liquid into a saucepan, bring to the boil.
Pour over the fruit.
Cover and leave in a cool place for 5 days.
Strain the liquid into a saucepan, bring to the boil.
Place the fruit into jars, pour over the boiling liquid.
Immediately seal with airtight lids.
Leave for 6 weeks to mature before using.
Parsley Jelly
2.7kg (6lb) Cooking Apples
3 Lemons
Parsley
Sugar
Wash the apples and roughly chop them, finely chop half of the parsley.
Place the apples and just enough water to cover into a heavy bottomed saucepan.
Add the juice of the lemons and half of the parsley, bring to the boil and simmer for around 20 minutes or until the apples are soft.
Spoon the apple pulp into muslin cloth suspended over a large bowl, leave to strain for at least 12 hours.
Do not squeeze.
Gently scrape the bottom of the cloth, discard the pulp.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Heat gently, stirring, until the sugar has dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Test for set (see: Setting and Potting Preserves)
Skim the surface if necessary
Add the remaining chopped parsley.
Allow to cool slightly then pot.
3 Lemons
Parsley
Sugar
Wash the apples and roughly chop them, finely chop half of the parsley.
Place the apples and just enough water to cover into a heavy bottomed saucepan.
Add the juice of the lemons and half of the parsley, bring to the boil and simmer for around 20 minutes or until the apples are soft.
Spoon the apple pulp into muslin cloth suspended over a large bowl, leave to strain for at least 12 hours.
Do not squeeze.
Gently scrape the bottom of the cloth, discard the pulp.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Heat gently, stirring, until the sugar has dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Test for set (see: Setting and Potting Preserves)
Skim the surface if necessary
Add the remaining chopped parsley.
Allow to cool slightly then pot.
Rhubarb and Ginger Jam
1kg (2lb 4oz) trimmed Rhubarb, chopped
1kg (2lb 4oz) Sugar
600ml (1 pint) Water
100g (4oz) Crystallised Ginger, chopped
25g (1oz) Root Ginger
2 Small Lemons, juice only
Trim and chop the rhubarb.
Bruise the ginger well and tie in a muslin bag.
Place the rhubarb, sugar, lemon juice and muslin bag into a heavy bottomed saucepan and cover with water.
Bring to the boil.
Boil, stirring occasionally for 15 minutes or until the fruit is tender.
Remove the muslin bag.
Add the chopped crystallised ginger.
Return to the boil and simmer until the rhubarb is clear, stirring frequently.
Test for a set, when the setting point is reached, remove from the heat.
Skim the surface with a slotted spoon.
Pot the jam into sterilised jars.
1kg (2lb 4oz) Sugar
600ml (1 pint) Water
100g (4oz) Crystallised Ginger, chopped
25g (1oz) Root Ginger
2 Small Lemons, juice only
Trim and chop the rhubarb.
Bruise the ginger well and tie in a muslin bag.
Place the rhubarb, sugar, lemon juice and muslin bag into a heavy bottomed saucepan and cover with water.
Bring to the boil.
Boil, stirring occasionally for 15 minutes or until the fruit is tender.
Remove the muslin bag.
Add the chopped crystallised ginger.
Return to the boil and simmer until the rhubarb is clear, stirring frequently.
Test for a set, when the setting point is reached, remove from the heat.
Skim the surface with a slotted spoon.
Pot the jam into sterilised jars.
Red Currant Jelly
1.8kg (4lb) Redcurrants
600ml (1 pint) Water
Sugar
Wash the redcurrants and place them and the water into a heavy bottomed saucepan
Bring to the boil and simmer for 30 minutes, stirring and mashing the fruit with a wooden spoon.
Strain through a jelly bag or muslin cloth, allow about 2 hours for this, do not squeeze as this will cause the jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary and pot.
600ml (1 pint) Water
Sugar
Wash the redcurrants and place them and the water into a heavy bottomed saucepan
Bring to the boil and simmer for 30 minutes, stirring and mashing the fruit with a wooden spoon.
Strain through a jelly bag or muslin cloth, allow about 2 hours for this, do not squeeze as this will cause the jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the juice back into a heavy bottomed saucepan, add the sugar, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary and pot.
Quince Jelly
1.8kg (4lb) Quinces
2 Lemons, juice only
Sugar
Wash the quinces and roughly chop them.
Place the quinces and just enough water to cover into a heavy bottomed saucepan
Bring to the boil and simmer, covered for 1 - 1½ hours, until very soft.
Strain through a jelly bag or muslin cloth, allow about 2 hours for this, do not squeeze as this will cause the jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the juice back into a heavy bottomed saucepan, add the sugar and lemon juice, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary and pot. Place in jars and process.
2 Lemons, juice only
Sugar
Wash the quinces and roughly chop them.
Place the quinces and just enough water to cover into a heavy bottomed saucepan
Bring to the boil and simmer, covered for 1 - 1½ hours, until very soft.
Strain through a jelly bag or muslin cloth, allow about 2 hours for this, do not squeeze as this will cause the jelly to become cloudy.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the juice back into a heavy bottomed saucepan, add the sugar and lemon juice, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Skim the surface if necessary and pot. Place in jars and process.
Blackcurrant Jam
2.7kg (6lb) Sugar
1.8kg (4lb) Blackcurrant
1.8lt (3 pints) Water
Wash the blackcurrants and remove stalks and any leaves.
Place all of the fruit into a heavy bottomed saucepan and cover with water.
Bring to the boil and cook, stirring occasionally for 30 - 35 minutes or until the fruit is tender.
Remove from the heat, add the sugar, stir until fully dissolved.
Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 - 15 minutes.
Remove the pan from the heat and stir in the sugar, until fully dissolved.
Bring to the boil and cook rapidly until the setting point is reached.
Skim the surface if necessary and pot.
1.8kg (4lb) Blackcurrant
1.8lt (3 pints) Water
Wash the blackcurrants and remove stalks and any leaves.
Place all of the fruit into a heavy bottomed saucepan and cover with water.
Bring to the boil and cook, stirring occasionally for 30 - 35 minutes or until the fruit is tender.
Remove from the heat, add the sugar, stir until fully dissolved.
Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 - 15 minutes.
Remove the pan from the heat and stir in the sugar, until fully dissolved.
Bring to the boil and cook rapidly until the setting point is reached.
Skim the surface if necessary and pot.
Apricot Curd
225g (8oz) Caster Sugar
160g (6oz) Dried Apricots
50g (2oz) Butter
2 Eggs
1 Lemon
Wash the apricots, cover with water and leave to soak for 24 hours.
Place the apricots into a heavy bottomed saucepan, bring to the boil and simmer for about 30 minutes or until tender.
Use a blender or liquidiser to produce a puree.
Place the puree into a double boiler (a bowl placed over a saucepan of boiling water).
Add the sugar and butter with the grated rind and juice from the lemon, cook over a low heat until the sugar is fully dissolved.
Remove from the heat and blend with the strained and beaten eggs.
Return to the low heat and cook until the curd will coat the back of a spoon.
Pot and seal as for jam.
160g (6oz) Dried Apricots
50g (2oz) Butter
2 Eggs
1 Lemon
Wash the apricots, cover with water and leave to soak for 24 hours.
Place the apricots into a heavy bottomed saucepan, bring to the boil and simmer for about 30 minutes or until tender.
Use a blender or liquidiser to produce a puree.
Place the puree into a double boiler (a bowl placed over a saucepan of boiling water).
Add the sugar and butter with the grated rind and juice from the lemon, cook over a low heat until the sugar is fully dissolved.
Remove from the heat and blend with the strained and beaten eggs.
Return to the low heat and cook until the curd will coat the back of a spoon.
Pot and seal as for jam.
Gooseberry Jam
6lb Gooseberries, slightly under-ripe, topped and tailed
6lb Sugar
2 pints Water
½oz Butter
Use slightly under ripe gooseberries and remove the tops and tails.
Place all of the fruit into a heavy bottomed saucepan and cover with water.
Bring to the boil and cook, stirring occasionally for 30-35 minutes or until the fruit is tender.
Remove from the heat.
Pulp or mash the fruit.
Add the sugar, stir until fully dissolved.
Add the butter.
Bring to the boil and boil rapidly, stirring frequently, for about 10 minutes.
Test for a set, when the setting point is reached, remove from the heat.
Skim the surface with a slotted spoon.
Pot the jam into sterilised jars.
6lb Sugar
2 pints Water
½oz Butter
Use slightly under ripe gooseberries and remove the tops and tails.
Place all of the fruit into a heavy bottomed saucepan and cover with water.
Bring to the boil and cook, stirring occasionally for 30-35 minutes or until the fruit is tender.
Remove from the heat.
Pulp or mash the fruit.
Add the sugar, stir until fully dissolved.
Add the butter.
Bring to the boil and boil rapidly, stirring frequently, for about 10 minutes.
Test for a set, when the setting point is reached, remove from the heat.
Skim the surface with a slotted spoon.
Pot the jam into sterilised jars.
Dewberry Pie
Crust and Filling
4 cups fresh or frozen dewberries or blackberries
2 unbaked 9-inch pie shells
1½ cups sugar
2 eggs, beaten
½ cup all-purpose flour
½ cup sour cream or ¼ cup sweetened condensed milk
1/8 teaspoon salt
Topping
½ cup all-purpose flour
½ cup sugar
¼ cup (1/2 stick) butter or margarine, cut into small cubes
1. Preheat the oven to 325 degrees F.
2. To prepare the filling, place 2 cups of the berries into each of the pie shells; set aside. Combine the sugar, the eggs, flour, sour cream, and salt in a bowl; whisk to blend. Pour equal amounts over each of the two pies. Allow the liquid to settle to the bottom.
3. To prepare the topping, combine the flour, sugar, and butter in a medium bowl. Using two knives or a pastry blender, cut the butter into the flour mixture until it resembles small peas. Sprinkle evenly over both pies. Bake 1 hour and 15 minutes, or until browned.
4 cups fresh or frozen dewberries or blackberries
2 unbaked 9-inch pie shells
1½ cups sugar
2 eggs, beaten
½ cup all-purpose flour
½ cup sour cream or ¼ cup sweetened condensed milk
1/8 teaspoon salt
Topping
½ cup all-purpose flour
½ cup sugar
¼ cup (1/2 stick) butter or margarine, cut into small cubes
1. Preheat the oven to 325 degrees F.
2. To prepare the filling, place 2 cups of the berries into each of the pie shells; set aside. Combine the sugar, the eggs, flour, sour cream, and salt in a bowl; whisk to blend. Pour equal amounts over each of the two pies. Allow the liquid to settle to the bottom.
3. To prepare the topping, combine the flour, sugar, and butter in a medium bowl. Using two knives or a pastry blender, cut the butter into the flour mixture until it resembles small peas. Sprinkle evenly over both pies. Bake 1 hour and 15 minutes, or until browned.
Blackberry Pie
Pastry for 9-inch two crust pie
1 quart fresh blackberries
1 cup sugar (or to taste)
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon juice
Preheat oven to 400 degrees. Prepare pie pastry.
In a large bowl, combine blackberries, sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.
Bake 10 minutes; reduce heat to 375 degrees and bake another 45 minutes. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.
Makes 8 servings.
1 quart fresh blackberries
1 cup sugar (or to taste)
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon juice
Preheat oven to 400 degrees. Prepare pie pastry.
In a large bowl, combine blackberries, sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.
Bake 10 minutes; reduce heat to 375 degrees and bake another 45 minutes. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.
Makes 8 servings.
Blackberry Wine
8 quarts fresh blackberries
10 pounds granulated sugar
4 1/2 gallons water
In a clean 10-gallon crock jar or plastic bottled water jar, add the sugar. Heat water to 100° then add to the sugar. Dissolve thoroughly. Measure out 8 quarts of fresh, good quality fruit and pour into the sugar and water mixture.
Cover the crock with a cheesecloth and secure tightly with butcher's twine or place a wine-making air-lock device in the mouth of a water jar. Place in a cool, dark place and allow to ferment for 6 weeks. At the same time each week stir the mixture in crock or shake the bottle well to blend the ingredients. When done, strain the wine through a few layers of cheesecloth 2 to 3 times, then bottle and store in a cool dark place.
10 pounds granulated sugar
4 1/2 gallons water
In a clean 10-gallon crock jar or plastic bottled water jar, add the sugar. Heat water to 100° then add to the sugar. Dissolve thoroughly. Measure out 8 quarts of fresh, good quality fruit and pour into the sugar and water mixture.
Cover the crock with a cheesecloth and secure tightly with butcher's twine or place a wine-making air-lock device in the mouth of a water jar. Place in a cool, dark place and allow to ferment for 6 weeks. At the same time each week stir the mixture in crock or shake the bottle well to blend the ingredients. When done, strain the wine through a few layers of cheesecloth 2 to 3 times, then bottle and store in a cool dark place.
Blackberry Cobbler
2 tablespoons cornstarch
1/4 cup cold water
1 1/2 cups sugar
1 tablespoon lemon juice
4 cups blackberries, picked over, rinsed & drained
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold, cut in small pieces
1/4 cup boiling water
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inch.
In a bowl, combine the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture just until it a soft dough is formed.
Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400° oven for 20 to 25 minutes or until the topping is golden.
1/4 cup cold water
1 1/2 cups sugar
1 tablespoon lemon juice
4 cups blackberries, picked over, rinsed & drained
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold, cut in small pieces
1/4 cup boiling water
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inch.
In a bowl, combine the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture just until it a soft dough is formed.
Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400° oven for 20 to 25 minutes or until the topping is golden.
Wild Plum Chutney
3-1/2 cups purple plums, seeds removed
1 cup brown sugar
1 cup sugar
3/4 cup cider vinegar
1 cup golden seedless raisins
2 teaspoons salt
1/3 cup chopped onion
1 clove garlic, minced
2 teaspoons mustard seed
3 Tablespoons chopped crystallized ginger
3/4 teaspoon cayenne
A good way to use the abundant harvest of wild plums in the Castle gardens. Combine sugars and vinegar and bring to a boil stirring until sugars dissolve. Add remaining ingredients, mix well and bring to a boil. Reduce heat and cook gently 45 to 50 minutes, stirring to keep from scorching, until thickened. Pour into hot sterilized jars and seal.
Makes: 4 half-pints.
1 cup brown sugar
1 cup sugar
3/4 cup cider vinegar
1 cup golden seedless raisins
2 teaspoons salt
1/3 cup chopped onion
1 clove garlic, minced
2 teaspoons mustard seed
3 Tablespoons chopped crystallized ginger
3/4 teaspoon cayenne
A good way to use the abundant harvest of wild plums in the Castle gardens. Combine sugars and vinegar and bring to a boil stirring until sugars dissolve. Add remaining ingredients, mix well and bring to a boil. Reduce heat and cook gently 45 to 50 minutes, stirring to keep from scorching, until thickened. Pour into hot sterilized jars and seal.
Makes: 4 half-pints.
Basic Plum Wine Recipe
3.5 qt. water
2 lbs sugar or 2 lbs. light honey
4 lbs. ripe sweet plums or 3 lbs. wild plums
5 tsp. acid blend (Do not use with wild plums)
1/8 tsp. tannin
1 tsp. yeast nutrient
1 Campden tablet (recommended)
1/2 tsp. pectic enzyme
Champagne or Montrachet yeast
Boil water and sugar/honey. If using honey, skim the scum.
Wash, stem, and pit the plums. Cut into small pieces saving the juice.
Put in straining bag in bottom of primary fermenter and mash.
Pour hot sugar water over fruit and fill up to 1-gallon mark.
When cooled add acid, tannin, nutrient and Campden tablet. Cover and fit with air lock.
After 12 hours add the pectic enzyme.
24 hours later add yeast and stir.
Remove straining bag after a week.
When must reaches Specific Gravity of 1.030, rack to secondary fermenter.
Rack again in 2-3 weeks.
Rack again in 2-6 months.
After it ferments out, stabilize with Campden tablets or stabalizer and add 2-6 oz of sugar to sweeten if needed.
Bottle and age 6-12 months.
2 lbs sugar or 2 lbs. light honey
4 lbs. ripe sweet plums or 3 lbs. wild plums
5 tsp. acid blend (Do not use with wild plums)
1/8 tsp. tannin
1 tsp. yeast nutrient
1 Campden tablet (recommended)
1/2 tsp. pectic enzyme
Champagne or Montrachet yeast
Boil water and sugar/honey. If using honey, skim the scum.
Wash, stem, and pit the plums. Cut into small pieces saving the juice.
Put in straining bag in bottom of primary fermenter and mash.
Pour hot sugar water over fruit and fill up to 1-gallon mark.
When cooled add acid, tannin, nutrient and Campden tablet. Cover and fit with air lock.
After 12 hours add the pectic enzyme.
24 hours later add yeast and stir.
Remove straining bag after a week.
When must reaches Specific Gravity of 1.030, rack to secondary fermenter.
Rack again in 2-3 weeks.
Rack again in 2-6 months.
After it ferments out, stabilize with Campden tablets or stabalizer and add 2-6 oz of sugar to sweeten if needed.
Bottle and age 6-12 months.
Wild Plum Tea Room Muffins
2 C self-rising flour
2 C sugar
2 t allspice
3 eggs
1 C oil
2 jars baby food plums
1 C chopped walnuts
Muffin tin for tiny little muffins
Stir together flour, sugar and allspice.
In a separate bowl, blend eggs, oil and baby food.
Add dry ingredients to egg mixture. Mix well.
Stir in walnuts.
Spray muffin tin and fill 2/3 full. Bake at 350 degrees for about 10 minutes or until done.
2 C sugar
2 t allspice
3 eggs
1 C oil
2 jars baby food plums
1 C chopped walnuts
Muffin tin for tiny little muffins
Stir together flour, sugar and allspice.
In a separate bowl, blend eggs, oil and baby food.
Add dry ingredients to egg mixture. Mix well.
Stir in walnuts.
Spray muffin tin and fill 2/3 full. Bake at 350 degrees for about 10 minutes or until done.
Muscadine grape jelly
~4 c. grape juice
3 c. sugar
Boiled the bujeezums out of it (per Ball “no pectin” recipe) to about ¼ volume i.e., 2 hours!?! Still didn’t gel so I added a packet of pectin (Sure Gel No Sugar). Yield: 4 1/2 pints and they actually jelled.
3 c. sugar
Boiled the bujeezums out of it (per Ball “no pectin” recipe) to about ¼ volume i.e., 2 hours!?! Still didn’t gel so I added a packet of pectin (Sure Gel No Sugar). Yield: 4 1/2 pints and they actually jelled.
Mulled Grape Juice
1 qt Grape juice
1 Lemon; sliced
1 Orange; sliced
2 (4-inch) sticks cinnamon
1 ds Ground allspice
Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer 5 minutes. Remove and discard cinnamon sticks before serving. Yield: 5 cups.
1 Lemon; sliced
1 Orange; sliced
2 (4-inch) sticks cinnamon
1 ds Ground allspice
Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer 5 minutes. Remove and discard cinnamon sticks before serving. Yield: 5 cups.
Muscadine Grape Wine
6 lbs ripe Muscadine Grapes
2-1/4 lbs granulated sugar
3 qts water
1 tsp pectic enzyme
1 tsp yeast nutrient
1 crushed Campden tablet
1 packet Montrachet wine yeast
Boil the water and dissolve the sugar in it. While sugar-water is cooling, wash, de-stem and crush the grapes, being sure to wear rubber gloves. Pour crushed grapes into nylon straining bag, tie securely, and put in primary. Pour water over grapes, add crushed Campden tablet and yeast nutrient, and cover primary securely. After 12 hours add pectic enzyme. Wait additional 12 hours and measure both specific gravity and acid. S.G. should be 1.100 to 1.103; acidity no higher than 7 p.p.t. tartaric. Correct S.G. if required by adding additional sugar, acid by using one of three methods described below following recipes, if required. Add yeast, re-cover primary, and squeeze nylon bag lightly and stir must twice daily for about 6-7 days or until S.G. drops to 1.030. Press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand 3 weeks. Rack and top up, then rack again in 2 months and again after additional 2 months. If wine has cleared, bottle. If not, wait until wine clears, rack again and bottle. This wine may be sweetened before bottling by stabilizing, waiting 10-12 hours, then adding 2/3 to 1-1/3 cup sugar-water per gallon (2 parts sugar dissolved in 1 part water. May taste after one year, but improves remarkably with age (2-4 years).
2-1/4 lbs granulated sugar
3 qts water
1 tsp pectic enzyme
1 tsp yeast nutrient
1 crushed Campden tablet
1 packet Montrachet wine yeast
Boil the water and dissolve the sugar in it. While sugar-water is cooling, wash, de-stem and crush the grapes, being sure to wear rubber gloves. Pour crushed grapes into nylon straining bag, tie securely, and put in primary. Pour water over grapes, add crushed Campden tablet and yeast nutrient, and cover primary securely. After 12 hours add pectic enzyme. Wait additional 12 hours and measure both specific gravity and acid. S.G. should be 1.100 to 1.103; acidity no higher than 7 p.p.t. tartaric. Correct S.G. if required by adding additional sugar, acid by using one of three methods described below following recipes, if required. Add yeast, re-cover primary, and squeeze nylon bag lightly and stir must twice daily for about 6-7 days or until S.G. drops to 1.030. Press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand 3 weeks. Rack and top up, then rack again in 2 months and again after additional 2 months. If wine has cleared, bottle. If not, wait until wine clears, rack again and bottle. This wine may be sweetened before bottling by stabilizing, waiting 10-12 hours, then adding 2/3 to 1-1/3 cup sugar-water per gallon (2 parts sugar dissolved in 1 part water. May taste after one year, but improves remarkably with age (2-4 years).
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