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 This month's notes: May 2008: Spring is here!: strawberries are here in the deep South and are peaking or fading in California, Texas and Florida!  Find a strawberry festival near you! And see mid summer Blueberry festivals here. Organic farms are still not common, but any that are, have the word ORGANIC by their name! Check out my easy canning directions, and canning equipment or How to make ice cream and ice cream making equipment and manuals
Please tell the farms you found them here - and ask them to update their information!!!

Recipes!

Homemade Preserves, jams, pickles, etc.

Cobblers and crisps

Cakes and pies

Coffee cakes

Muffins

Sauces and soups

 

 

Apple Cobbler

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!

Blackberry Cobbler

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.  

Peach-berry Crisp


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 tsp salt
1/2 tsp ground nutmeg
1 tsp 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.

  Blueberry Muffins  

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

Blueberry Cheesecake

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.

Pumpkin Soup

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: 5.0 out of 5 stars
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     Salsa Tomato Mix

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

Get them all here at the best prices on the internet!

 

This page was updated on 10-May-2008

Remember to ALWAYS call the farm or orchard BEFORE you go - weather, heavy picking and business conditions can always affect their hours and crops!

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