It is rather unfortunate that strawberries should be one of the very hardest products to can with good results. The canning itself is simple--all berries are quickly and easily canned--but strawberries always shrink, are apt to turn a little brown, and, what distresses us most of all, they float to the top of the jar. The berry's tendency to shrink is responsible for loss of color as well as its floating qualities. However, if you will be exceedingly careful to remove the berries from the canner the minute the clock says the sterilizing period is over, you will have a fairly good product. Two minutes too long will produce a very dark, shrunken berry. So be careful of the cooking time. Another thing that makes a good-looking jar is to pack a quart of berries--all kinds of berries, not merely strawberries--into a pint jar. If you will get that many in you will have a much better-looking jar, with very little liquid at the bottom. It does not hurt the berries at all to gently We know we...
Chocolate fudge pudding mix 1 C. cold skim milk 1 3 4 C. light whipped topping Whole fresh strawberries In a mixing bowl, beat pudding mix and milk until well blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Also can be served over slices of angel food cake. Yields 2 1 2 cups. CHOCOLATE MOUSSE WITH STRAWBERRIES
1 Angel Food cake, torn into pieces 1 container of cool whip 1 quart fresh strawberries Mix strawberries and glaze together, set aside. Mix cream cheese and powdered sugar t o-gether, beat in cool whip until well mixed. In large glass bowl put layer of cake, then layer of cream cheese mixture, add laye r of strawberries. Repeat layers and top with strawberries.
1 2 Cup Pureed fresh strawberries 1 Pound Fresh strawberries washed, stemmed and quartered 1 4 Cup Strawberry liqueur In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liqueur and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm....
1 2 Pound Semisweet chocolate chopped 2 Dozen fresh cape gooseberries husks on 13 1 2 Fat 10 Other Carbohydrates In the bowl of a small double boiler, combine the fondant and 2 tablespoons of the simple syrup. Heat the fondant, stirring with a wooden spoon. The mixture should be light but able to coat the back of a spoon. If the mixture is too thick, add some of the remaining simple syrup. In another double boiler heat the chocolate, stirring occasionally until the chocolate melts. Line a baking sheet with parchment paper. Peel back the husks from each berry. Holding the husks, dip each berry 3 4 of the way in the fondant. Place the berries on a baking sheet. Refrigerate until the fondant is firm to the touch, about 30 minutes. Holding the husk, dip each berry in the melted chocolate. Refrigerate until the chocolate is firm to the touch, about 30 minutes. Remove and serve on a serving platter.
In a large skillet cook squash or potatoes and cloves in melted margarine or butter, covered, over medium heat for 8 minutes or until nearly tender. Stir occasionally. Add cranberriesjuice or nectar, and shredded orange peel. Heat to boiling reduce heat. Simmer, covered, for 5 minutes or until squash isjust tender, stirring once or twice. Remove from heat. butternut squash or sweet potatoes ground cloves margarine or butter cranberries berryju apricot nectar) finely shredded orange peel maple syrup
In a pot with a tight-fitting lid, bring the water and a dash of salt to a boil. Add wheat berries, cover and simmer for 45 minutes. Add broccoli, carrots, rosemary, garlic powder, salt and pepper, stir, and simmer for an additional 15 minutes with the lid on. After this final simmering time, remove the lid and boil off any additional liquid. Top with roasted chicken breast to serve. This dish can also be cooked in bulk, refrigerated, and then reheated together with the chicken breast for a quick meal.
2 Cup Macerated berries for serving Preheat the oven to 350 degrees. Grease a 9-inch springform pan with the tablespoon of butter. In a small mixing bowl, combine the melted butter and graham cracker crumbs together. Press the crust into the bottom of the prepared pan. In an electric mixer, beat the cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup sour cream, goat s cheese, and sugar. Beat until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of the bowl occasionally. Beat in the eggs, one at a time. Add the vanilla and lime juice and continue to beat until the batter is fully incorporated and smooth. Pour the batter into the prepared pan. Bake the cake for about 1 1 2 hours or until the center is set. For the fresh lemon curd In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool. Makes about 1 1 2 to 2 cups. Remove the cake from...
Wash the berries carefully and drain in a colander. For each quart of fruit add two cups granulated sugar and one-half cup of pure cider vinegar. Put all in a porcelain lined sauce pan, set on the stove and scald thoroughly then add one-half dozen cloves and one and one-half ounces stick cinnamon for each quart of berries. While the fruit is hot, pour into glass jars and cover at once it will be ready for use in three or four days. A delicious relish.
* 12 Strawberries With Long Stems Melt 3 ounces semi-sweet chocolate, a tablespoon of butter and a teaspoon of brandy in a double boiler over hot water. Dip the strawberries halfway into the chocolate and set them on a plate covered with a sheet of wax paper. Refrigerate them until chocolate is set, about 10 minutes. * 2 cups Sliced strawberries Cut brownies into 1 2 inch cubes. Layer in a 3 quart serving bowl 1 2 of the brownies, 1 cup of the strawberries, 1 sliced banana, and 1 tub of the Cool Whip Chocolate Whipped topping.
2 Pint Fresh strawberries washed, sliced 3 4 Cup Sugar 1 2 Cup Butter plus 1 Teaspoon Butter In a mixing bowl, combine the strawberries and 1 2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder together. Add the remaining sugar and mix well. Add the remaining butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1-inch thickness. Cut the biscuits using a...
1 Pint Fresh strawberries washed, stemmed, and sliced 1 Pint Fresh blueberries washed, stemmed 1 Pint Fresh raspberries Splash of Grand Marnier In a non-stick one-quart saucepan, combine 3 4 cup of sugar and milk together. Bring the liquid to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the fresh pineapple, vanilla and butter. Pour the filling into a glass bowl and press a piece of plastic wrap directly over the pastry cream. Cool completely and then chill completely. In a mixing bowl, combine all of the berries, 1 2 cup sugar and Grand Marnier. Cover with plastic wrap and refrigerate for 1 hour. Place the flour, remaining 1 2 cup of sugar and salt in a mixing bowl. Using your hands, work...
2 cups of sliced fresh strawberries or 2 cups whole raspberries or blueberries 1 packet of strawberry glaze or blueberry glaze Put the cubed angel food cake at the bottom of a class bowl. Combine cream cheese, cool whip and sugar and mix all 3 ingredients well. Put the cream mixture on top of the angel food cake. Prepare the glaze and mix the berries with the glaze coating them very well. Put the glaze berries mixture on top of the cream mixture. Refrigerate for at least one hour.
Some women are disturbed because berries and fruits have a tendency to always rise to the top of the jar leaving a sirup space in the bottom. To prevent this you can scald all berries and fruits which are not ordinarily scalded, for one minute and then cold-dip them. They will be softened some, but remain firm, and can be packed very closely in a jar. They can be packed so closely that only a little sirup can be added. When a jar thus packed comes from the sterilizer the berries or fruit are not floating as they would be if they were not scalded. Another method employed to prevent berries from floating is to put the hot sterilized jar on its side while cooling and to roll it frequently during the cooling period. The berries are then evenly distributed through the sirup.
Drain the soaking water from the wheatberries. Add the wheat-berries to the cold water in a pot. Bring to a boil. Reduce heat to a simmer, cover, and simmer until the wheatberries are tender but still slightly crunchy. This will take about 1 hour. Remove from heat and allow to stand, covered, for 10 minutes. Drain.
1 cup Chopped fresh strawberries Additional fresh strawberries, optional Cut 1-inch slice crosswise from top of cake set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1-inch base on bottom of cake. Reserve cake pieces. In large mixer bowl, beat cheese until fluffy. Gradually add sweetened condensed milk, beat until smooth. Stir in Lemon juice concentrate and food coloring if desired mix well. Fold in whipped cream. Reserve two-thirds of mixture refrigerate. Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture fill cake cavity. Replace top slice of cake frost with reserved whipped cream mixture. Chill 3 hours or until set. Garnish cake with additional, strawberries if desired, Store in refrigerator.
T2 cup dried blueberries V3 cup chopped walnuts 1cups frozen peas, thawed 1 teaspoon dried tarragon Boil water in a medium saucepan. Add broth powder and bring to a second boil. Stir in couscous, lemon juice, blueberries, and walnuts. Cover, remove from heat, and set aside for 5 minutes. Stir in peas and tarragon. Fluff with a fork, and serve. Enlightened Couscous Blueberries and Walnuts Protein 8 g, carbohydrate 42 g, fiber 4 g, fat 5 g, saturated fat 0 g, cholesterol 0 mg, calcium 18 mg, sodium 350 mg Calories 239 from protein 13 , from carbohydrate 69 , from fat 18 Traditional Couscous Blueberries and Walnuts Protein 11 g, carbohydrate 48 g, fiber 4 g, fat 14 g, saturated fat 5 g, cholesterol 19 mg, calcium 24 mg, sodium 568 mg Calories 357 from protein 12 , from carbohydrate 53 , from fat 35
1 Pint Blueberries picked over, rinsed 1 Pint Raspberries rinsed 1 Pint Strawberries rinsed, sliced Drizzle of Grand Marnier Preheat the oven to 375 degrees. Grease a 9-inch springform pan. Using an electric mixer, fitted with a paddle, cream the butter and 1 cup of sugar together. With the machine running add the egg yolks and beat until incorporated. Sift the flour, soda, baking powder, and salt together. Add the sifted ingredients to the creamed butter in 3 parts, alternating with thirds of the sour cream. Beat until the batter is smooth. Add the vanilla. Fold in the beaten egg whites into the batter. Pour the batter into the prepared pan and place in the oven. Bake for about 25 minutes, or until a toothpic inserted in the center comes out clean. Remove the cake from the oven and cool on a wire rack. After the cake has cooled, use a knife to loosen the sides from the springform pan. Remove the springform and slice. In a mixing bowl, combine the remaining sugar with the berries....
3 4 C. chopped fresh strawberries n a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla- mix well. Combine the flour, baking powder, baking sosda, salt and cinnamon- stir into creamed mixturejust until moistened. Fold in strawberries and 1 2 cup nuts. pour into a greased 8 x 4 x 2 loaf pan. Sprinkle with remaining nuts. Bake at 350 degrees for
2 cups strawberries, halved 1 4 cup sugar 1 tablespoon cornstarch 1 tablespoon butter 1 tablespoon lemon juice a pinch of salt In a saucepan, combine 1 4 cup strawberries with enough water to cover. Bring to a boil. Add enough water to make 1 2 cup of liquid. Place 1 3 4 cups of strawberries over the cheese mixture in the crust, and pour the contents of the saucepan on top. Serve chilled. -Omit strawberries and use blueberries or mixed berries instead. -Use mixed berries.
1 2 ts Grated orange peel 1 4 ts Grated lemon peel 2 tb Flour 1 c Heavy cream 1 pt Fresh strawberries Light corn syrup Blend in peels, flour, and 1 2 cup of the cream. Pour over crumb crust in pan. Bake at 350 for 40 minutes or until cake is set in center. Cool on rack. Arrange the whole strawberries on top of the cake. Brush with corn syrup.
3 Pint Wild strawberries cleaned and halved 1-1 2 Cup Sugar In a saucepan, over medium heat, combine 2 pints of the strawberries, 1 cup sugar, orange juice and water. Bring the mixture to a boil. Cook for 4 minutes. Remove from the heat and cool. In a blender, puree the mixture until smooth. Strain through a fine mesh sieve. Stir in the Grand Marnier. Chill the mixture completely. Pour the strawberry mixture into an ice cream machine and follow the manufacturer's directions for the churning time. To serve, spoon the cream Anglaise in the center of each serving bowl. Place a couple scoops of the Sorbet in the center of the sauce. Garnish with the remaining pint of strawberries.
Another important addition to our dietary mainstay list is the berry. While no cartoon celebrities proclaim the benefits of blueberries, strawberries, raspberries, et al, these little healthy gems shouldn't be ignored. Whether you can buy them fresh and in season or you have to buy them frozen and out of season, these fruits always have a place in your diet. So, what's so great about berries Well, since these bad boys have some of the highest oxygen radical absorbance capacity scores around (ORAC a measure of antioxidant power - see below), they should be your front line measure against oxidative stress and free radical damage. Blueberries Blackberries Strawberries Raspberries And not only can you become free-radical proof with enough of these fruity delights, there's evidence that nerves are protected and muscles may even grow if you're eating berries The wonderful flavors of strawberries and banana marry well in this shake that is surprisingly simple to make. Fresh strawberries can...
Currants and gooseberries are among the most beautiful of the small fruits, but they are good home garden shrubs for other reasons as well. We discuss only the red and while currants of the species Ribes sativum and the gooseberries Ribes grossidaria and R. hirtellum. The black currant, Ribes nigrum, so aromatic and rich in vitamin C. was banned almost everywhere in the past because it is part of a disease cycle of five-needle pines. Spores of while pine blister rust from miles away spend pari of their lives on the currants and then transfer to pines growing within about 300 feet. Gooseberries 'Red Lake' Recommended everywhere that currants will grow, this variety yields medium to large, light red berries in long, easy-to*ptck clusters. The plants are slightly spreading. They produced the highest yield in Canadian trials and also produce well in California Widely available. Origin Minnesota. 'Stephens No, 9' This is a good Great Lakes variety, with fairly large, medium red berries in...
Ail of these berries are tender and need protection from cold. 'Aurora' This very early fruit is large, firm, and of excellent flavor. The canes are most productive on the bottom 5 feet, so they do well planted close together and cut back heavily. Locally available. Origin Oregon. ductive dewberry with very large, long, soft fruits l hat ripen early. It needs winter protection in the North. Origin North Carolina, 'Marion' The fruit of this midseason variety is medium to large, long, good quality, and excellent in flaw. The plants send out a few vigorous canes that are up to 20 feet long and very thorny. Good in milder parts of the Pacific Northwest, Origin Oregon, 'Oklawaha' This dewberry resemhles 'Flordagrand' and should be planted with it for pollination. Locally available. Good for the South, 'Olallie' This is the prime California variety, with large, firm, high-quality berries thai are shiny black, firm, and sweet. The canes are thorny and very productive. The plant has a...
Pruning Brambles The pruning of brambles is different from that of trees. Since new fruit grows on new canes yearly, you do a fair amount of complete pruning that is, removing entire canes that have already produced their crop. Every year blackberries send up new shoots from their root systems. The size of these canes by the end of the summer depends on local conditions soil, moisture, and light. But fruit is borne on these canes only in the following year, largely on lateral branches, which grow during the spring of the second season before flowering. In the wild, after these canes finish bearing, their leaves die and discolor, and the dead canes stand in place until they slowly fall over, decay, and rot. If a stand is particularly thick, it will soon become choked with those used up canes. If you keep the berry patch clean of dead and dying canes, you can significantly extend the life of a good stand. And the amount of fruiting wood available can be increased significantly by...
8oz (2 50g) ripe tomatoes, peeled, seeded, and finely diced (mild-tasting varieties such as yellow or vine-ripened cherry tomatoes work best) V2 cup fresh raspberries 1 Put the tomatoes and raspberries in a glass bowl. Toss in the sugar and Amaretto. Chill until needed.
These crepes can easily be filled with other kinds of fresh fruit. Try using 3 c. of blueberries or sliced peaches instead of the strawberries. Delicious 3 c. fresh, sliced strawberries 1. Combine strawberries and granulated sugar. Set aside. Crepes with strawberries are pleasing to both the eye and the palate. For variety, crepes can instead be filled with blueberries, peaches, or other fruit.
W BARBERRY JUICE Use cranberry juice recipe. blueberries These need an acidic soil. If they have that, you have a wonderful berry that may bear fruit the first year and for the next 50, but if they don't have that soil they will die and that's all there is to it. St. Lawrence Nurseries offers numerous varieties of half-high blueberries. You can prune blueberries only very lightly. Blueberries don't really have canes, just twigs. In all but the far north, do what judicious cutting you must in late winter. You'll find lots more resources in ATTRAs Organic Blueberry Production at www.attra.org attra-pub blueberry.html. BLUEBERRY SAUCE Start with I c. blueberries. Put half the blueberries and Ai c. water into a pan. Simmer 3 minutes. Add I t cornstarch and stir thoroughly. Continue cook ing, stirring constantly, until thick Then add the other half of the berries and cook 3 minutes more. Add 2 T. lemon juice. BLUEBERRY SYRUP Combine I c. fresh (or frozen or canned) blueberries, Ai c....
6 common spicebush berries Because common spicebush berries taste like alls pice, they make a perfect seasoning for these meatless Spanish sausage patties, also called chorizos. Preheat the oven to 350 degrees. Grind the garlic and spicebush berries together in a food processor or chop them fine by hand. Add the remaining ingredients, except the bread crumbs, and process until the beans are mashed, or mash the ingredients together in a large bowl with a potato masher or fork. Mix in the bread crumbs. Shape the mixture into patties and bake the patties on an oiled cookie sheet for 30 minutes, or cook them in an oiled frying pan with a raised grill until the patties are lightly brown, about 10 minutes on each side. Serves 6 to 8 From Wildman Steve Brill
2 Cup Sweetened whipped cream 1 Pint Raspberries 1 Pint Blueberries 1 Pint Blackberries 1 Pint Loganberries 1 Pint Strawberries halved In a mixing bowl, whisk the Grand Marnier and sour cream together. Fold in the whipped cream. Arrange the berries on a platter. Pour the cream mixture over the top of the berries. Garnish with the chocolate curls, mint and powdered sugar. This recipe yields 6 servings.
Even so, after the Induction phase of Atkins, you may use some of your daily carb ration to add the more valuable fruits to your menu. Berries, including blueberries, raspberries, blackberries and strawberries, are the fruits highest in antioxidant value. Berries are also lower in carbs than other fruit and are relatively low on the glycemic index scale. Moreover, the phytonutrients in certain fruits can slow pre-cancerous growths.
Blackberries are the fruits of a small rambling bush growing wild in temperate climates also widely cultivated. The berries have a shiny surface that becomes duller as they ripen. Boysenberries and loganberries are members of the blackberry family, but have a somewhat waxier appearance. They are actually a cross between the blackberry and raspberry. Dewberries are related, but trail on the ground and ripen earlier than blackberries. The commercial availability is limited.
Most blueberries sold on the commercial market are cultivated. The juice of blueberries is white. Huckleberries resemble blueberries, but have purple-colored juice. Blueberries are available imported during the off-season. For Canned and Frozen Blueberries, see the Groceries section. Weights 1 cup (0.24 l) blueberries 5 oz (150 g). One flat of 8 qt 64 servings. For Blueberry Pie One 9 in pie requires 3 cups blueberries. One flat of 12 pints 7 pies. For blueberry muffins For 80 oz (2.3 l) batter, add 3 cups blueberries.
After removing all soft berries, wash thoroughly place for about two minutes in scalding water, remove, and to every pound of fruit add three-quarters of a pound of granulated sugar and a half pint of water stew together over a moderate but steady fire. Be careful to cover and not stir the fruit, but shake the vessel. If attention to these particulars be given the berries will retain their shape to quite an extent, which materially
Domestic strawberries are available year-round. Size and shape do not determine sweetness. Fraise des bois is the French name for imported or domestic wild strawberries. The production is small and seldom reaches the wholesale market. For Canned and Frozen Strawberries, see the Groceries section. Season Available year-round. Peak occurs from March through June. Worst quality is in December. Imported strawberries come on the market in the winter. Counts 1 pint (0.47 l) 12 to 14 large berries or 20 to 25 smaller berries. Normally, the larger berries are packed on top. 1 tray 6 qt (5.6 l), about 150 large or 240 to 300 small berries. percent by weight percentage varies by season and size of berries. 1 cup 5 oz whole berries, cleaned. EXTRA-LARGE STRAWBERRIES WITH STEMS Sometimes called Marshall strawberries, suitable for dipping in sugar or chocolate. Count 1 pint about 8 large berries.
Teaspoon cinnamon teaspoon plus A teaspoon salt teaspoon cumin A teaspoon pepper teaspoon garlic powder 2 tablespoons dried cranberries 7 While the yams bake, place the cranberries in a bowl of hot water to soak and soften for 5 minutes. Drain. 10 Stir in the cranberries, ginger, brown sugar, vinegar and remaining 8 teaspoon of salt, and heat until the sauce is warmed.
Did you know that if you slice your strawberries from the stem to the bottom of the berry, you get heart shaped slices This is perfect for Valentine's Day or any other special occasion. Want to use just fanned slices Take hole, cleaned strawberries slice them on a slight angle from just below the stem and leaves to the bottom. Once cut, ever so slightly, between forefinger and thumb, spread the slices out.
20 large strawberries, divided 3 ounces cream cheese 2 tablespoons walnuts, chopped fine 1 1 2 tablespoons Splenda 1 teaspoon orange extract Dice 2 strawberries and set aside. Beat cream cheese at medium speed until fluffy. Stir in diced berries, nuts and Splenda. Spoon or pipe approximately 1 teaspoon of mixture into each berry.
These resemble chokecherries, only they are even smaller. There are lots of elderberry trees around here. Under natural conditions elderberries grow at lower elevations, chokecherries at higher ones, but they both like mountains and the sides of canyons. Elderberries are on the sour side. They have a lot of seed, which you sort of collect in your mouth until there are enough to bother spitting out. Or go ahead and swallow them. Elderberry blossoms are listed in Chapter 5 for tea-making. There are red elderberries and blue ones. The blue are best. They grow up to 30 feet tall. NOTE The sap of the red elderberry is very poisonous. Even the berries taste foul to the point of being inedible. And some varieties of elderberries must be thoroughly cooked or they're poisonous. Consult an old-timer if in doubt. Here's what Criss Wilhite, from Fresno, CA, wrote me about elderberries Another thing we dry is elderberries. We go to the mountains in August and cut bushels of elderberries and...
Raspberries are the hardiest of the cane berries, and perhaps the most worthwhile home garden crop for several reasons. Prices for the market fruit are high because care and labor are expensive, and market raspberries are subject to a long enough holding and handling period that fruit loses its finest flavor and may be bruised. Home garden fruit can be eaten at its peak. The red raspberry is the most popular, but raspberries come in a variety of colors and plant forms red, purple, yellow, and black fruits, with the red and yellow fruits growing either one or two crops on stiff canes and the purple and black fruits growing one crop on trailing canes. Because they are trailing, purples and blacks require treliising, One-crop (single crop) raspberries produce fruit on canes that grew the previous year. Two-crop (everbearing) raspberries produce some fruit at the top of current-season canes in fall, and then produce a second crop on the rest of the cane the following year. Raspberries are...
'Hood' These midseasoti berries are large, conical, bright red, and glossy. They are held high in upright clusters and are good fresh or in preserves. Plants are resistant to mildew-but susceptible to red stele. Origin Oregon. 'Northwest' This late mid-season variety produces large fruit at first, then smaller fruit later in the season. The berry has crimson skin and red flesh and is firm, well flavored, and good fresh, in preserves, or for freezing. The plants are very productive and so resistant to virus diseases that they can be planted where virus has killed other varieties. Origin Washington. 'Olympus' The late midsea-son fruit is held well up on arching stems. The berries are medium to large, bright red throughout, tender, and firm. The plants are vigorous but produce few runners. They resist red stele and virus diseases but are somewhat susceptible to hotrytis infection. Origin Washington. 'Puget Beauty' The large, giossy, very attractive fruit has light crimson skin, The flesh...
'Douglas' This large, uniform, midseason fruit is light red and firm. The plant is very vigorous and produces early berries when planted in October. Good in Southern California. Origin California. 'Pajaro' The large, uniform, early fruit has red skin and firm flesh, This berry does well along the central coast for spring and summer berries. It does well in the Central Valley for early season berries. Locally available, Origin California.
'Cardinal' These large, dark red berries ripen early and have firm, greenish flesh. The medium-sized clusters are extremely abundant. Use this one to cover an arbor or sum-merhouse. Spur pruning is best. Performs in both coastal valley and central valley climates. Origin California. 'Concord1 This grape, described earlier, does not like high California heat or the coolest Northwest summers, but. does weil elsewhere. Cane prune. Origin Massachusetts. 'Delight' This grape ripens early, yielding well-filled clusters of large, greenish yellow berries with firm flesh and a distinct muscat flavor. Spur pruning is best. Prefers coastal valley climate locally available. Origin California. 'Emperor' This late-ripening, large red grape has flesh so firm it seems to crunch. It is adapted to the hottest part of the San Joaquin Valley. The berries are firm and will store longer than other varieties. Spur prune. Origin Unknown. 'Flame Seedless' This light red table grape is popular for its crisp...
Many muscadines are sterile and need a pollinator. The varieties described below as perfect will pollinate themselves and any other variety, 'Hunt' This dull black fruit ripens evenly. The quality is excellent, very good for wine and juice. The vine is rigorous and productive. This variety is unanimously recommended for home and commercial planting by the Muscadine Grape Committee. Origin Georgia. 'Jumbo' This is a very large black muscadine of good quality, It ripens over several weeks, so it is excellent for fresh home use, The vines are disease resistant. Origin southern United States, 'Magoon' Perfect. Reddish purple berries are medium sized and have a sprightly, aromatic flavor. The vine is productive and vigorous. Origin Mississippi. 'Scuppernong' Most people call any similar grape a scuppernong, but this is the real 'Thomas' This standard grape has reddish black, small to medium berries that are very sweet and excellent for fresh juice. Locally available. Origin southern United...
I like to garnish a cake with various colorful food to enhance the presentation and give people an idea of what is in the cake (or what type of cake it is). For example, raspberries add a very nice color contrast to a chocolate cake, and if it has a raspberry filling, it gives people an idea of the flavors inside. I also like toasted nuts on cakes to add a crunchy element to a moist soft cake (as well as enhance and diversify flavors). I often glaze these nuts with maple syrup (and sometimes a bit of oil and or some liqueur) so they have a shiny look instead of a dull look (see Glossary of Cooking Terms for more information on toasting glazing nuts, or see the o9-Frangelico-Glazed Toasted Hazelnuts recipe as an example). Other possible garnishes are shaved chocolate pieces for chocolate cakes, citrus zest in long thin strands, fresh fruits in various forms (e.g., whole raspberries, slices of kiwi), edible flours, dried fruits, candied ginger, and toasted shredded coconut. It all...
What is sometimes called the cold-water method of canning should not be confused with the cold-pack method. The cold-water is often used in connection with the canning of rhubarb, green gooseberries and a comparatively few other sour berry fruits. If the cold-water method is used we would suggest that the product be thoroughly washed, placed in a strainer, scalding water poured over it, and the product then packed at once, in practically a fresh state, in the jars, and clean, cold water applied until the jars are filled. If these steps are taken carefully and quickly the method in most cases will be successful with such acid products as I mentioned. As the products will have to be cooked before they can be used many housewives do not consider it any saving of time or labor to follow this method.
Derize and flavor 5 pounds of boned and tied venison. Make a second batch of marinade to use for basting if you're grilling the meat. 1 cup red wine, cup olive oil, 1 bay leaf, 1 large garlic clove cut in half, 1 teaspoon crushed dried rosemary, XA teaspoon thyme, l 4 teaspoon freshly ground pepper, 1 teaspoon salt. if you have access to juniper berries, add them to the marinade since they add wonderful flavor.
If you have only a small quantity of berries or fruit to can use a deep saucepan with a tight-fitting cover and a few slats of wood. This rack is absolutely necessary to keep the contents of the jars from becoming overheated. Even if they should not break there is a tendency for part of the contents to escape under the cover
Combine Crumbs, sugar, and margarine press onto bottom of 9-inch spring- form pan. Soften gelatin in water stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened fold in whipped cream. Pour over crust chill until firm. Top with strawberries before serving.
Flour tortillas butter, melted sugar cinnamon strawberry salsa strawberries, chopped chopped fresh mint grated lime rind lime juice honey Strawberry Salsa Combine strawberries, mint, lime rind and juice and honey cover and refrigerate for1 hour. Brush both sides of each tortilla with butter. Combine sugar and cinnamon sprinkle over each side of tortilla. Bake on lightly greased baking sheet in 375 degree F oven for about 10 minutes or until crisp and golden. Cut into quarters. Serve with salsa. From Mignonne
1 cup whole or coarsely chopped (fresh or frozen) cranberries Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the cranberries. When mixture is well blended, stir in the cranberries.
2 Golden Delicious apples - peeled, cored, and diced 1 (8 ounce) package raspberries 1 pound strawberries In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.
Preparations Mix together the cornmeal and cattail flour in a large bowl. Gradually add the remaining ingredients, blending well and working into a sturdy dough. Turn into a well-greased loaf pan (8 x 4 ) and bake in a preheated 4250 F oven for 30 minutes. The dough may also be shaped and flattened into a greased cast-iron skillet and cooked over an open fire, turning once. Gauge the cooking time according to the fire, usually 10 minutes per side. Delicious as a trail bread, it is enhanced by the addition of a handful or two of seasonal (or dried) berries included in the raw batter before baking.
Mix together the cornmeal and cattail flour in a large bowl. Gradually add the remaining ingredients, blending well and working into a sturdy dough. Turn into a well-greased loaf pan (8 x 4 ) and bake in a preheated 4250 F oven for 30 minutes. The dough may also be shaped and flattened into a greased cast-iron skillet and cooked over an open fire, turning once. Gauge the cooking time according to the fire, usually 10 minutes per side. Delicious as a trail bread, it is enhanced by the addition of a handful or two of seasonal (or dried) berries included in the raw batter before baking.
Never allow the berries or any fruit to stand in water, as the flavor and color are destroyed by water-soaking. Pack in glass jars, pressing the berries down tightly, but without crushing them. Put the rubber on the jar if you are using a jar requiring a rubber. Pour hot sirup over the berries. Put the top of the jar in place, but only partially tighten it.
Combine crumbs and margarine press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.
Note If you like the tart flavor of cranberries, you will love it. A slice of cranberry bread has 3.2 grams of carb per slice 1 cups fresh or frozen cranberries, crushed lightly Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients except for the cranberries. Mix together at low speed. Then fold in the cranberries.
To understand how the human diet in most of the world's developed countries has changed so drastically in the last century, let's take a short historical detour. Even before the onset of agriculture, the human animal was able, for millions of years, to remain strong and healthy in conditions of often savage deprivation by eating the fish and animals that scampered and swam around him, and the fruits and vegetables and berries that grew nearby. Without medicine, without expertise, without insulated housing or reliable heating, our species nonetheless survived. The fact that the dietary side of our primitive lifestyle was enormously healthy undoubtedly helped us.
Hull and rinse one quart of perfectly ripe berries put in a bowl with one large cup of granulated sugar cut--do not mash--with a silver spoon and set away in the ice-box for two hours. Make a rich biscuit dough, adding double quantity of butter roll out one inch thick and bake in a deep pie-plate. When done, split quickly with a silver knife, using the knife as little as possible spread the berries on the lower section and cover with the upper sift on some fine sugar and serve immediately, as this recipe is for hot short cake.
1 cups fresh or frozen cranberries, crushed lightly Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients except for the cranberries. Mix together at low speed. Then fold in the cranberries.
Mix all ingredients together with a wire whisk or hand mixer. Allow mixture to sit a few minutes. If at the right consistency the mixture will seem pretty thin. Cook on a greased, pre-heated griddle (I just spray the griddle with Pam). Mixture will seem pretty thin and runny when you pour it on the griddle but it puffs up nicely when it cooks. However because it is runny you don't get nice round pancakes, but more irregular shapes. Makes about a dozen pancakes and serves two. The only carbohydrate comes from the flax meal that has 8g carbohydrates per 1 4 cup but also 8g fibre. I don't have the carbohydrate count for nut meal right now. I served them topped with fresh strawberries that have gone through the microwave a bit to create more of a strawberry syrup.
The simplicity of pioneer cooking often fascinatesus as we try to re-create some of the recipes of the early settlers. These take us back to earlier times and encourage us to read stories and do research about the lives of the pioneers. Stores weren't readily available without traveling long distances tothe nearest town, so settlers had to be self-sufficient and raise most of what they needed. So they picked and dried berries for winter food, raised pumpkins, beans and squash, ate wild game, and caught fish in the streams. We can still enjoy these simple recipes today. Whip up some old-fashioned johnny cakes to enjoy with an excerpt from TALES OF ADVENTURE AND DISCOVERY (ISBN 0-9651675-0-X). Sarah Jane picked up the bucket of blackberries and started toward the cabin. Suddenly Tag barked and ran to the far side of the berry patch. Stir in 1 beaten egg and 1-1 2 cups sweet milk batter may be slightly lumpy. Turn into greased 8 by 8-inch baking pan bake about hour at 375 F. or until...
6 quarts fresh blackberries 7 cups granulated sugar (can make slight adjustments for tartness of berries) Select top quality, firm, ripe berries. Rinse berries and set aside. Combine Clear Jel, sugar and cinnamon in a large saucepan. Add water and mix until smooth. Stirring during the thickening process is critical for a smooth end product. Heat, stirring mixture constantly until it bubbles. Quickly add lemon juice and boil 1 minute, stirring constantly. (you may add more water at this point if you wish to have a berry topping instead of pie filling). Remove from heat and fold in berries.
Fresh blackberries While steaming, whip cream, starting with whipping cream and adding sour cream, form soft peaks, add sugar and flavorings. Remove tamales, cool slightly, open them up and put on big serving plates. pour a littlejuice from berries (if some has formed) over each tamale, top with some berries (1 4 cup each) and the cream, saving a few berries to garnish each dish. If you can find blue corn masa harina, these tamales will be a very interesting purple color from the corn and berries. It's prettier if you use maple syrup, not molasses. Note that you can use several other kinds of fillings blackberryjam mixed with nutsjust nuts with sugar (but it tends to fall apart), nuts with some sugar and egg to hold it together, etc. You can also use a different kind ofjam or jelly (strawberry, raspberry) with the nuts for a red color when the tamale is broken open. In my opinion, using jam or jelly makes it too sweet and overpowers the corn blackberry flavors. You can also use...
1 2 cup blueberry preserves 4 cups bread flour 3 tablespoons dry milk 1 1 4 teaspoons salt 1 teaspoon bread machine yeast 1 3 cup dried blueberries Measure carefully, placing all ingredients except dried blueberries in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic White cycle. Use Medium or Light crust color. Do not use the delay cycle. Add dried blueberries at the beep signal or 5 minutes before the last kneading cycle ends.
This recipe was a favorite dish of the Native Americans of the Northeast. It was a simple pudding made with crushed dried blueberries, cracked corn (called samp), and water. Later, settlers added milk for additional richness. The Pilgrims loved sautauthig and many historians believe that it was part of the first Thanksgiving. Here is an updated version so you can try it too 2 cups fresh blueberries 1V2 cups low-fat or skim milk 1V2 cups water 3 4 cups cornmeal 1. Put the blueberries in the colander and rinse them under running water. Gently pat them dry. 6. Turn off the heat and fold in the maple syrup and blueberries.
1 2 cup wheat berries (optional) Add all ingredients to a crock pot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water.
1 3 4 cups all-purpose flour 1 4 teaspoon salt 1 teaspoon baking powder 1 2 cup dried cranberries 1-1 2 cups pistachio nuts Preheat the oven to 300F. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder gradually stir into egg mixture. Mix in cranberries and nuts by hand. Divide dough in half.
Berries and dried fruits were considered delicacies and were a main part of the first Thanksgiving feast. The Pilgrims may have made cranberry sauce sweetened with maple syrup instead of sugar. Cranberries, which grew in wet swamps and marshes, were plentiful in the area. Native Americans also picked and ate cranberries, and used them to make pemmican. Pemmican, often referred to as trail cake, was made of dried meat that had been pounded into a powder, fat such as deer fat, and dried cranberries or other dried berries. Pemmican was an easy-to-carry nutritious food that was always ready to eat. V2 pound cranberries 1 cup sugar 1. Wash the cranberries in the colander, then pat dry with paper towels. Pick out any cranberries that are bruised or green. 3. Bring the sugar mixture to a low boil. Ask an adult to add the cranberries to the pan. 4. Boil the cranberries for 5 minutes or until all of the skins stop popping.
1 teaspoon grated orange peel 1 2 cup maple syrup 1 Tablespoon butter 1 1 2 cups cranberries Combine first 7 ingredients. Cook 2 minutes, stirring until sugar dissolves. Add cranberries. Boil 2 minutes. Fold in apple slices and cool. Pour into pastry-lined 9 inch pan. Make lattice strips of pastry dough over filling. Trim edges. Bake at 425F 40-45 minutes.
6 cups prepared fruit (about 7 pints fresh raspberries) Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids they all were part of the original fresh berry. (Sieve 1 2 of the pulp to remove some seeds if desired. You can sieve it all if preparing for those with dental problems. Removing seeds causes waste, so be sure you have enough berries.) Measure 6 cups of crushed fruit into 6- or 8-quart heavy saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
10 lbs fresh blueberries The blueberries were crushed prior to adding to wort. They were added to wort after the end of boil, when temperature of wort was lower than 180F. The blueberries were allowed to sit in hot wort for 15 minutes. The wort was then chilled with an immersion chiller. Then, the whole shebang (fruit, hops, and all) were poured into a plastic fermenter for primary fermentation. Primary done for seven days, following which the beer was racked off of the gunk into glass. I think I left it in the glass for two days fermentation was pretty much complete. Oh -- a tsp. of polyclar added 24 hours prior to bottling.
At a bridal shower my Aunt Memory threw for me (she's at my right), her presentation of the Trifle Bar from the April May issue was the hit of the party She created an impeccable display with grilled angel food cake, pound cake, brownies (all homemade), strawberry Oreos, chocolate chips, candy sprinkles, strawberries, pineapple, chocolate and French vanilla pudding, and other delectable choices. It was a perfect shower, filled with love and laughter. And TOH's Trifle Bar made it that much more memorable
1 tablespoon lemon juice 125g (4 oz) raspberries Press the raspberries through a nylon sieve to remove the seeds, then mix with the oil, vinegar, honey and salt and pepper to taste. Spoon a little around each avocado pear and serve immediately, garnished with fennel. Serves 4
1 2 cup of packed brown sugar 1 4 cup of vegetable oil 1 2 teaspoon of vanilla extract 3 4 cup of fresh or frozen blueberries Grease eighteen 1 3 4-inch or six 2 1 2 -inch muffin cups or line them with paper baking cups and set aside. Preheat the oven to 400 degrees. In a bowl mix together the flour, oats, ba king powder, baking soda and salt. Make a well in center of dry mixture. In a second bowl combine the egg, milk, brown sugar, oil and vanilla extract. Add the egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). F old the blueberries into batter. Spoon 1 2 the batter into the prepared muffin cups, filling each to about 3 4 full. Bake at 400 d e-grees for 10-12 minutes for 1 3 4 -inch muffins or 16 -18 minutes for 2 1 2 -inch muffins. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from pans and repeat with remaining batter.
The mixture used was practically the same as for boiled bread. About three-quarters of an hour was required for cooking. As the loaves baked somewhat more quickly on top, they were turned over to be evenly done. To tell when they were finished, the cakes were tapped with the finger. If not sufficiently cooked, they felt heavy to the touch and, when done, felt lighter and more spongy. The last part of the operation was to wash them in cold water to free them from ashes or cinders, as was reported by Peter John (Onondaga) and his wife (Mohawk). The Senecas are said to have omitted the beans or berries. On the other hand, several informants at Grand River, Ontario, state specifically that beans, berries, and sometimes maple sugar were included in the baked corn bread mixture. James Adair, in 'History of the American Indians' (London, 1775), remarks about the use of a similar food among the Choctaw and Chickasaw. Mrs. John Williams (Mohawk) of Caughnawaga states that red beans used to be...
The mixture used was practically the same as for boiled bread. About three-quarters of an hour was required for cooking. As the loaves baked somewhat more quickly on top, they were turned over to be evenly done. To tell when they were finished, the cakes were tapped with the finger. f not sufficiently cooked, they felt heavy to the touch and, when done, felt lighter and more spongy. The last part of the operation was to wash them in cold water to free them from ashes or cinders, as was reported by peter John (Onondaga) and his wife (Mohawk). The Senecas are said to have omitted the beans or berries. On the other hand, several informants at Grand River, Ontario, state specifically that beans, berries, and sometimes maple sugar were included in the baked corn bread mixture. James Adair, in History of the American ndians (London, 1775), remarks about the use of a similar food among the Choctaw and Chickasaw. Mrs. John Williams (Mohawk) of Caughnawaga states that red beans used to be...
Strawberries, 1 cup sliced Sour Cream, 1 2 cup Preheat oven to 350 degrees. In a blender or food processor, combine cream cheese, half-and-half, 3 packets of Sweet N Low or Canadian Splenda, eggs and vanilla extract. Blend until completely smooth. Pour into an 8 ceramic or Pyrex pie pan. Bake for 25 minutes. Chill well. Garnish with sliced strawberries and sour cream (to which 1 packet Sweet N Low or Canadian Splenda is added). Nutritional Values per Serving (this is with the strawberries included) Carbs - 3.4 g Protein - 4.0 g
The Senecas are said to have omitted the beans or berries. On the other hand, several informants at Grand River, Ontario, state specifically that beans, berries, and sometimes maple sugar were included in the baked corn bread mixture. James Adair, in 'History of the American Indians' (London, 1775), remarks about the use of a similar food among the Choctaw and Chickasaw.
1 (12 ounce) bag fresh cranberries 1 to 1 1 4 cups granulated sugar 1 4 teaspoon ground cinnamon Dash of nutmeg 1 4 cup bourbon Combine cranberries, sugar, cinnamon and nutmeg in an 8-inch square pan, and cover the pan with aluminum foil. Bake 50 minutes to 1 hour, until the cranberries have softened and become juicy. Uncover the pan, and immediately stir in the bourbon. The alcohol will evaporate, leaving just the liquor's warm, smoky essence. Refrigerate the sauce, covered, until ready to serve.
The Senecas are said to have omitted the beans or berries. On the other hand, several informants at Grand River, Ontario, state specifically that beans, berries, and sometimes maple sugar were included in the baked corn bread mixture. James Adair, in History of the American ndians (London, 1775), remarks about the use of a similar food among the Choctaw and Chickasaw.
There's nothing better than a blueberry muffin, and I've tasted hundreds of different versions in my search for the perfect one. My ideal is a sweet muffin, but one that's not overly sweet, and it must be packed with blueberries. The crumb topping adds a note of richness and a perfect contrast in texture to these moist, tender muffins. Add the blueberries to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly. whole wheat raisin muffins For the muffin batter, substitute whole wheat flour for 1 cup of the flour, ground cinnamon for the nutmeg, 1 cups dark brown sugar for the sugar and light brown sugar, and 2 cups dark raisins for the blueberries. Omit the crumb topping and leave the tops of the muffins plain. Note The best way to handle the blueberries is to rinse them well in a colander and pour them onto a jelly-roll pan lined with paper towels. The toweling will absorb the water clinging to the berries...
Corn Starch 1 pint Strawberries 1 12 oz. can 7-UP Whipped cream In a medium sized sauce pan combine sugar, cornstarch, and 7-UP until creamy. Cook over a medium to a medium high heat until the mixture becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring. Wash, and cut strawberries into quarters, or smaller depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell. Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.
The rhubarb mixture is also delicious as a warm sundae topping for ice cream (lo-carb of course ) Total calories - 230 calories, 16.2 grams of carbs Per serving - 115 calories, 8.1 grams of carbs NOTE - This can also be made with 1 cup of rhubarb and 1 cup sliced strawberries.
* 2 teaspoons vanilla extract 2 cups raspberries, rinsed and dried Sifted powdered sugar Arrange raspberries over chocolate sprinkle with powdered sugar. * 2 cups fresh raspberries or thawed, drained frozen ones Filling Melt chocolate in top of double boiler, stirring until smooth. Mix in cream and butter. Remove from over water. Spread berries evenly over the crust, saving a few for garnish. Pour filling over berries and refrigerate tart until set (at least 1 hour ). Arrange leaves and berries on top of tart and sprinkle with powdered sugar. For the white chocolate leaves 3 oz. white chocolate, chopped 16 small thick leaves, from edible bushes like lemon, camelia, or gardenias, with 1 8 stems.
2 Cup Fresh cranberries each sliced into 2 or 3 pcs 1 3 cup Walnuts, chopped fine In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Should freeze well to be used within 4 months.
Sauces for deep- or pan-fried items are, therefore, made separately. Take the example of assorted tempura fruits. For this plate, fruits such as strawberries and slices of peaches, pineapple, or even pears and apples are covered with a light batter and fried. The contrast of the crispy coating and the softer, juicy fruit works well. The batter seals in the fruits' juices, requiring that any accompanying sauce be made separately. (See page 160 for a plated dessert that utilizes this technique.)
In a large bowl mix eggs, cream, sweetener, and extract. Add cream cheese in 2 oz chunks for easier beating. After all the lumps are gone pour into the pan and bake for 50 to 55 minutes. (mine took 60). Cool all the way. I left in fridge overnight. 9 carbs per piece. (12 pieces per pie) Can add whipped topping or strawberries, but I found it too good to add anything.
18 Fresh strawberries washed, patted dry 1 Cup Melted semisweet chocolate tempered 1 Dozen Shortbread cookies Using an electric standing mixer, fitted with wire attachment, add the heavy cream. Whip the cream to soft peaks. Set the cream aside. Change the wire attachment to a paddle attachment. In another bowl, cream the cheese and chocolate. Mix thoroughly, scraping down the sides of the bowl, occasionally. Fold the whipped cream into the chocolate mixture. Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the cheesecloth over the sides of the mold. Fill each mold with the chocolate filling. Fold the overlapping cheesecloth over the filling, covering tightly. Place the molds on a baking sheet and refrigerate over night, at least 12 hours. Remove the hearts from the molds and discard the cheesecloth. Line baking sheet with parchment paper. Dip each strawberry in the melted chocolate, about 3 4 of the strawberry. Place the strawberries on the baking sheet and...
1 Pint Fresh raspberries Preheat the oven to 275 degrees. Grease 10 (4-ounce) ramekins. In a saucepan, over medium heat, combine the cream and chocolate. Whisk until smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat and cool. Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven and cook until the center is firm, about 45 minutes to 1 hour. Remove from the oven and water. Cool completely. Refrigerate until chilled. Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelized the sugar on top. Garnish with the whipped cream and raspberries. This recipe yields 10 servings.
1 cup fresh or frozen blueberries Stir dry ingredients together. Combine liquid ingredients. Mix liquid and dry ingredients and stir untiljust mixed. Gently stir in blueberries. Fill oiled muffin tins 2 3 full. Bake in a preheated oven at 400 F. for 20 minutes or until done.
Beat the cream cheese in a large mixing bowl until fluffy. Gradually beat in the sweetened co n-densed milk, then the eggs, 2 tablespoons of lemon juice, vanilla, and the remaining 1 2 teaspoon of the lemon rind. Pour this mixture over the blueberries. Reduce the oven temper ature to 350 degrees and bake for 25 minutes or until set. Remove the pie from the oven and a l-low to cool. Chill well before serving.
6 lbs Alexander's Pale extract syrup 1 lbs Orange Blossom Honey 1 lbs ( 4 cups )Crystal Malt, 10L .25 lbs ( 1 cup ) Victory Malt 8 lbs Blackberries Procedure Place crushed grain in cold water and steep for 45 minutes at 155 degrees. Sparge into brewpot and bring to a boil. Add extract and bittering hops and boil for 50 minutes. During the boil, mash berries through a strainer to extract the juice. Add honey and boil for 10 more minutes, skimming off any scum that forms. Remove from heat and pour blackberry juice into the hot wort. Stir well and allow to steep for 15 minutes. Cool and pour into primary containing 3 gallons cold (previously boiled) water. Pitch yeast and aerate well. Rack to secondary when vigorous fermentation subsides. When fermentation completes, make a hop tea with the finishing hops. Cool, add to bottling bucket along with honey priming solution, and bottle.
2 Pint Fresh raspberries In a mixing bowl combine flour, baking powder and salt. In another bowl beat the chocolate, egg yolks and vanilla slightly. Beat the milk and 1 2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close lid quickly do not open during baking. Bake according to the manufacturer's directions for the waffle iron. In a saute pan, melt the remaining butter. Add the sugar, stirring constantly until the sugar dissolves, about 1 minute. Add the raspberries and saute for 2 to 3 minutes. Remove from the heat and add the Grand Marnier. Flame the liquor and continue to cook for 1 minute. Serve the waffles with the...
Whole strawberries sliced strawberries strawberry peach sauce In saucepan, bring peaches, sugar and cinnamon to boil over medium heat. Reduce heat and simmer, stirring gently once or twice, until peaches are tender, about 10 minutes. Add sliced strawberries let cool. In 4 parfait glasses or bowls, alternately layer sauce with frozen yogurt. Garnish with whole strawberries. Makes 4 servings. per serving about 407 cal, 9 g pro, 11 g total fat (7 g sat. fat), 71 g carb, 3 g fibre, 19 mg chol, 116 mg sodium. RDI 26 calcium, 4 iron, 8 vit A, 50 vit C, 9 folate.
When the loaf has cooled enough so that it can be sliced without difficulty, remove the top and bottom crusts and cut the remaining square or round into slices 1 to 1 1 2 inches thick. Serve the slices warm with a scoop of raspberry sorbet, a ladling of raspberry syrup or Raspberry Melba Sauce, and a few fresh raspberries scattered over the top.
Burning--about one cup of water to every four or five quarts of fruit. The juicy fruits are currants, raspberries, and so forth. With less juicy fruits, as apples or quinces, use enough water to cover, or follow the rule, half as much water as fruit. Use the cores, skins and seeds these improve the flavor and color of the jelly. Berries can be mashed. Heat the fruit slowly in a covered kettle, stirring once in a while to obtain an even cooking. When the simmering point is reached, crush the fruit with a well-soaked wooden masher. When the fruit is tender or has a transparent appearance, it is ready to strain. Red raspberries and blackberries require three-fourths of a cup of sugar to every cup of juice. All fruits which require much water in the cooking take three-fourths of a cup of sugar to every cup of juice. Crab apples and cranberries are examples.
Cream the butter or margarine and cheese together and gradually add 1 cup sugar. Beat with an electric mixer at medium speed until well blended. Add the egg and beat w ell. Combine the flour, baking powder, and salt and stir into butter cream cheese mixture. Stir in the vanilla e x-tract and fold in the huckleberries or blueberries. Pour the batter into a 9 -inch round cake pan coated with cooking spray. Co mbine 2 tablespoons of sugar and the cinnamon and sprinkle over the batter. Bake at 350 degrees for 1 hour and let cool.
2 3 cup water plus 1 2 cup raspberry syrup 10 ounces frozen red raspberries, defrosted, drained well, and syrup reserved Place the first 9 ingredients into the pan in the order listed. Select sweet bread and push start. Add the reserved, well-drained raspberries (2 3 cups) when the bread maker beeps.