|
| | Recipes!
1/2 c. sugar
1 teaspoon baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
4 c. thinly-sliced pared apples
1 well beaten egg
1/2 c. evaporated milk
1 c. sifted all-purpose flour
1/3 c. melted butter
Place apples in bottom of a greased 8 1/4" x 1
3/4" inch round baking dish. Sprinkle with a mixture of the sugar and
cinnamon. Mix dry ingredients together. Combine egg, milk and butter. Add dry
ingredients all at once, and mix well. Pour over apples. Bake at 325 degrees for
about 1 hour, or until a toothpick inserted in the middle comes out clean. Serve
warm. Makes 8 servings. Nuts make a nice addition!
Ingredients:
-
8 cups fresh blackberries, washed and drained
-
1.5 cups sugar
-
¼ cups flour
-
2 Tablespoons cornstarch
-
¼ teaspoon cinnamon
-
¼ teaspoon nutmeg
-
3 tablespoons orange juice
-
1/3 cup butter
-
Pastry for double-crust pie
Directions:
Preheat
oven to 475°F. Lightly butter an 8-inch square Pyrex baking dish.
Combine
the sugar, flour, cinnamon and nutmeg in a large, heavy saucepan or dutch oven.
Gently stir in the blackberries and orange juice. Over medium heat, bring the
mixture to a boil, then reduce heat to low and simmer for 5 minutes. Remove from
heat and stir in butter until it is melted. Set aside and keep warm.
Roll
out half the pastry as for a pie, but cut it into an 8-inch square. Stir the
blackberry mixture to evenly distribute the fruit, and spoon half the mixture
into the prepared baking dish. Cover with the pastry square. Bake for 12 to 14
minutes, or until very lightly browned. Remove from oven and spoon remaining
blackberry mixture over the baked pastry.
Roll
out the remaining pastry, and cut into strips about an inch wide. Arrange strips
in a loose lattice weave over the blackberry mixture. Sprinkle lightly with
granulated sugar, if desired. Bake an additional 20 minutes or until browned.
Makes 8 servings.
2 lbs peaches
1 cup Blackberries, washed and stemmed
1 cup raspberries, washed and stemmed (or you may make it with 2 cups of either
berry)
1/2 cup sugar
3 Tbs all-purpose flour
1 Topping (recipe follows)
Preheat oven to 350º. grease (butter, or Crisco) a
3 quart baking pan. Prepare the tTopping (See below) and set aside. Peel the
peaches. (note - an easy way to remove skins from most fruit and vegetables -
peaches, tomatoes, nectarines, etc.) is to put them in a pan of boiling water
for 20-30 seconds, then quickly intoa bowl of cold water. Their skins
should slide off easily. Sliced the peeled peaches into wedges no more than
1/2" thick and set aside. Add the berries, sugar and flour and toss gently.
Transfer the fruit to the baking dish and cover with the topping. Place
baking dish on a baking sheet in oven (to catch overflow) and bake until the top
is golden-brown and the peaches are tender when jabbed with a knife (should take
about 45 minutes).
Topping (for Peachberry Crisp)
6 Tbs butter, cut into 1/2" chunks
3/4 cup brown sugar, packed
2/3 cup flour
1/2 cup rolled oats
1/4 cup pecan cumbs (optional) 1/4 teaspoon salt 1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon
Using your fingers mix the butter with the rest of the
ingredients until you have a coarse, crumbly mixture.
Blueberry Coffee Cake
with a crumb topping
Ingredients:
- 4 cup blueberries
- 11/2 cup sugar
- 1 cup butter, softened
- 2 eggs
- 2 3/4 cup sifted flour
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 3/4 cup packed brown sugar
Directions:
Preheat oven to 350 degrees. Grease and flour 8 x12 baking dish. Wash berries
and set aside to drain. In a mixing bowl, cream together sugar and 1/2 cup of
the butter. Add eggs one one at a time, beating well after each addition.
Combine 2 cups of flour and salt; add alternately with the sour cream and baking
soda to the creamed mixture. Blend in vanilla until smooth. Pour batter into
prepared pan and arrange blueberries on top. Combine brown sugar with remaining
flour and butter; sprinkle over all. Bake 45 minutes.
Ingredients:
- 2 cups sifted flour
- 1 cup fresh or frozen blueberries
- 4 teaspoon baking powder
- 1 egg, beaten (or egg substitute)
- 1/2 teaspoon salt
- 1/4 cup melted shortening
- 1/2 cup sugar
- 1 cup low-fat milk
Sift
the dry ingredients together. Stir in blueberries; mix egg, shortening and milk
together thoroughly. Combine mixtures, stirring just enough to dampen flour.
Fill greased muffin pans 2/3 full. Bake in moderately hot oven, 400 degrees F,
for 20-25 minutes. Makes about 18 muffins.
Blueberry Sauce
Ingredients:
-
2
cups blueberries, fresh or frozen
-
1/4
cup each - orange juice and water
-
2
tbsp sugar
-
1
tbsp cornstarch
-
1/4
tsp grated orange peel
-
1/4
tsp ground nutmeg
-
Dash
salt
Combine
all ingredients in saucepan. Cook and stir over medium heat for 3 - 6 minutes or
until thickened. Makes 2
cups
Ingredients:
-
1
1/2 cups vanilla cookie crumbs
-
6
tbsp butter or margarine, melted
-
pinch
ground nutmeg
-
1
8oz pkg cream cheese, softened
-
1/2
cup sugar
-
2
eggs
-
1/2
tsp each vanilla and grated lemon peel Blueberry topping
-
2
cups fresh or frozen blueberries
-
1/4
cup sugar and water
-
2
tbsp cornstarch
-
Dash
salt
-
1
tbsp lemon juice
-
1
tbsp cornstarch
Cheesecake:
Combine cookie crumbs, butter and nutmeg. Press into 9-inch tart pan with
removable bottom. Beat cream cheese, sugar eggs, vanilla and lemon peel with
electricup mixer until smooth. Spoon into cookie crust. Bake at 375°F. 15 minutes
or until firm. Cool. Spread Blueberry Topping over cheese cake. Refrigerate
several hours.
Topping: See blueberry sauce recipe above, or for a simpler topping: Combine blueberries, sugar, water, cornstarch and salt in a
saucepan. Cook and stir about 4 minutes or until thickened. Stir in lemon juice.
Cool to lukewarm temperature.
Ingredients:
-
1 tablespoon vegetable
oil
-
1/2 cup mild onion,
chopped
-
2 minced garlicup cloves
-
1/2 teaspoon ground
mustard
-
1/2 teaspoon turmeric
-
1/2 teaspoon ground
ginger
-
1/2 teaspoon cumin
-
1/2 teaspoon cinnamon
-
1/8 teaspoon cayenne
-
2 cups water or
chicken broth
-
1 large (15 ounce) can
pumpkin
-
2 tablespoons sugar or
honey
-
1 tablespoon lemon
juice
-
2 cups milk (soy or
rice milk is ok)
-
fresh cilantro,
chopped (optional, as a garnish)
Heat the oil in a large
pot then add the onion and garlicup and cook over medium heat until the onion is
soft, about five minutes.
Add the mustard, turmeric,
ginger, cumin, cinnamon, cayenne, and salt. Cook over medium heat for 2 minutes,
stirring constantly.
Whisk in the water or
broth, pumpkin, sugar, and lemon juice. Simmer 15 minutes.
Stir in the milk, then
puree the soup in a blender in two or three batches until very smooth. Return it
to the pan and heat over a medium flame until hot and steamy (do not let it
boil), about 10 minutes.
Serve with a
sprinkling of fresh cilantro if desired
The soup is a bit
spicy - to make it milder and more Halloweeny, dropy the cayenne, cumin, tumericup
and mustard and increase the cinnamon to 1 Tablespoon and add 1/4 teaspoon of
nutmeg and 1/4 teaspoon allspice.
 |
Home Canning Kits
This is the same type of standard canner that my grandmother
used to make everything from applesauce to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need and
lasts for years: the canner, jar rack, jar grabber tongs,
lid lifting wand, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars and lids (and the jars are reusable). To see more canners, of different styles, makes and prices, click here!
Average Customer Review:
Usually ships in 1-2 business days
|
This page was updated on
6-Mar-2010
|
