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RE: Baked Goods ~ Quick, Appealing, Favorites ~ Share Yours Pleas (Follow-Up #13)

posted by: annie1992 on 09.15.2009 at 04:14 pm in Cooking Forum

punamytsike, those cheese buns look delicious, Elery will love them, thanks for the idea. The cheese filling in a rye loaf is kind of calling to me for an experiment too...

Deb, I do make those same chocolate muffins, Ashley and Makayla both love them. Now I'm going to have to try those pumpkin scones. Makayla grew pumpkins this year and they have just gone crazy, she must have 50 of them out there in the garden. She says she's going to sell them for $1 each and "get rich". LOL I might have to buy one from her...

OK, recipes. If you are going to go with scones, which seems like a good idea because you can freeze the dough successfully according to jojoco, or make it a day or two ahead at least, I like these maple pear scones. I think they'd be good with apples too:

Maple Nut and Pear Scones with Maple Pear Butter
For the maple pear butter:

1 large very ripe Bartlett pear, peeled, cored and mashed
1/4 C. soft butter (no substitutions)
1 1/2 T. pure maple syrup

For the scones:

3 C. flour
1/3 C. sugar
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/4 t. salt
3/4 C. butter, cut into pieces
3/4 C. buttermilk
1 t. pure maple extract
1 C. peeled and diced Bartlett pears (about 1 1/2 medium pears)
1/2 C. chopped pecans
1/2 T. sugar (for topping)

To make maple pear butter, simmer mashed pear in a small saucepan over medium heat for about 15 minutes or until liquid has evaporated. (Pear will begin to stick to pan at this point.) Let cool slightly and stir in butter and maple syrup. Let stand at room temperature to thicken. (Butter can be prepared ahead, if desired, and stored in the refrigerator.)

To prepare scones, preheat oven to 400 F.

Combine flour, sugar, baking powder, cinnamon, baking soda and salt in a medium bowl. Cut in butter with a pastry blender until butter is the size of peas (do not overblend). Stir in buttermilk, maple extract, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth.

Press into a 10-inch circle and cut into 10 wedges with a sharp knife. Place wedges 1-inch apart on a baking sheet lined with parchment paper. Sprinkle lightly with 1/2 tablespoon sugar. Bake for 20 minutes or until golden brown on top.

Fall is a good time for these donuts too, if you frosted them chocolate you could get the orange and black thing going for Halloween, instead of the honey glaze. This recipe won the first prize in a pumpkin contest:

Honey glazed pumpkin donuts

3 cups flour

1 cup sugar

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

4 tablespoons powdered buttermilk

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon allspice

2 eggs

2 tablespoons oil (she used canola oil)

1 cup solid pack pumpkin

Mix all dry ingredients together. Beat eggs, pumpkin and oil, add to dry mixture. Mix well. Roll out to about 1/2 inch thick, cut and deep fry at 375 degrees. Cool on paper towels for about two minutes. Dip in glazed mixture and drain on cooling racks till dry.

Honey glaze

1/2 cup honey

2 tablespoons butter, melted

2 teaspoons vanilla

1 cup water

2 pounds powdered sugar

Mix honey, butter, vanilla and water. Add powdered sugar and mix well. Mixture can be stored in the refrigerator.

Marylin Coulter, Helena, Mo.

Good luck. Now I want a scone. No, a donut. Ah sheesh, will you bake for MY farmer's market, I'm in the middle of canning season and just don't have time....

Annie

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clipped on: 10.22.2009 at 01:29 am    last updated on: 10.22.2009 at 01:29 am

RE: muffin storage to prevent stickiness (Follow-Up #9)

posted by: loves2cook4six on 06.18.2009 at 09:22 am in Cooking Forum

I LOVE the streusel topped muffins from Cooks Illustrated and the streusel avoids the sticky top issues

===============
Any-fruit-will-do-muffins with Streusal Toppings
SUMMARY:

To simplify muffin making, quadruple the streusal topping recipe and freeze. Orange, lemon, or lime zests can be used to flavor the muffins, if you like. Lemon works well with blueberry; orange zest with cranberry or rhubarb; lime zest with banana chunks. together. Almost any fruit works in this recipe. Good choices include: fresh or frozen rhubarb, diced; cranberries, coarsely chopped; blueberries; apples, cut into small dice; bananas, cut into firm, small chunks; raspberries; strawberries, quartered or cut into small dice; dried sour cherries or cranberries. To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semifrozen fruit.

INGREDIENTS:

Streusal Topping
- 1/3 cup brown sugar (or white)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1/2 cup chopped walnuts
Muffins
- 2 1/2 cups unbleached all-purpose flour (may need 1/4 additional cup)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- Pinch table salt
- 1 1/3 cups light brown sugar, packed firm
- 2/3 cup vegetable oil
- 1 tablespoon grated lemon zest, lime, or orange, (see note above)
- 1 egg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 3/4 cups fruit (see note above), lightly packed

METHOD:

Fruit Quick Breads Breakfast/Brunch
See Illustrations Below: Dip and Sweep
l. For the topping, mix sugar and cinnamon in a small bowl or workbowl of a food processor; add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of fat; stir in nuts and set aside.
2. For the muffins, adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan; use liners, if necessary. Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl; set aside.
3. Whisk together next 4 ingredients in a large bowl; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter; fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet, add a few more tablespoons of flour up to 1/4 cup to stiffen batter.)
4. Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusal topping over batter in each muffin cup.
5. Bake 15 minutes; reduce heat to 350 degrees and bake until muffins are golden brown and spring back when lightly pressed with fingertips, 10 to 12 minutes. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.


STEP BY STEP: Dip and Sweep


1. To accurately measure flour, pour the flour into a large bowl, stir it with the measuring cup to aerate it, then dip the measuring cup completely into the flour.
2. Using a spatula, scrape all excess flour back into the bowl, leaving a precisely filled measuring cup.
STEP BY STEP: Filling the Muffin Tin


1. For clean dispensing and uniform size, use an ice-cream scoop to fill muffin tins.
2. When baking less than a full tin, fill empty compartments with water to ensure that heat is evenly conducted.SOURCE: Cook's Illustrated

===============
And a simply to die for easy as pie pie

===============
Peach Blueberry Cake
SUMMARY:

This cake bakes for a long time at a moderate temperature, which helps keep the ripe fruit from bursting and releasing its juices. The easy-to-make pastry bakes up moist and crumbly, with a texture that's like a cross between a biscuit and a cake. A note from our cooks: We've received some letters from readers complaining about a burned crust when making the peach blueberry cake (August 2005 cover), so we ran through the recipe two more times. Baked in a standard light-colored metal pan, the cake was perfect; baked in a dark metal pan, however, it burned be aware that the cake's high sugar content makes it more susceptible to burning at high heat. As you'll see in "Tips: A Guide to Using Gourmet's Recipes" (located on the recipe index page) we recommend always using light-colored metal pans for baking. Dark metal pans, including nonstick, will cause your baked goods to brown more quickly. Manufacturers suggest reducing the oven temperature by 25 degrees when using dark pans.

INGREDIENTS:

For pastry
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 teaspoon vanilla
For filling
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon quick-cooking tapioca
- 2 lbs. firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
- 1 cup blueberries (1/2 pint)
- 1 tablespoon fresh lemon juice
Special equipment:
- an electric coffee/spice grinder
- a 9- to 91/2-inch (24-cm) springform pan

METHOD:

Make pastry:
Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.

Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

Make filling while pastry chills:
Put oven rack in middle position and preheat oven to 375F.

Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.

Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

NOTES:

Cooks' note:
Pastry can be made and pressed into pan 1 day ahead and chilled, wrapped well in plastic wrap. Remove from the refrigerator 30 minutes before filling.
SERVINGS: 8
SOURCE: Gourmet

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clipped on: 10.22.2009 at 01:08 am    last updated on: 10.22.2009 at 01:09 am

RE: sweet & sour red cabbage recipe for canning? (Follow-Up #1)

posted by: readinglady on 10.28.2006 at 01:15 am in Harvest Forum

Joy of Pickling has a pickled red cabbage. I haven't tried it but the batch is small enough you could give it a shot without much risk. Lots of spices in this, but of course they could be reduced or eliminated if you want something plainer.

2 1/4 lbs. trimmed red cabbage, shredded
1 T. pickling salt
1/2 tsp. whole cloves
1/2 tsp. blade mace (preferred) or small pieces nutmeg
1/2 tsp. whole allspice
1/2 tsp. black peppercorns
1/2 ts. celery seeds
One 1-inch cinnamon stick
1 1/3 c. red wine vinegar
1/4 c. brown sugar
4 tsp. mustard seeds (yellow)

Toss cabbage with salt. Cover and let stand in a cool place 8-12 hours.

Combine vinegar, sugar and mustard seeds in a nonreactive pan. Tie other spices in a spice bag and add them. Bring to boil and simmer 5 minutes. Let cool.

Drain cabbage thoroughly then pack into two pint jars. Pour cooled liquid over cabbage. Divide evenly between the two jars and if there isn't enough to cover the cabbage, top off with vinegar. Close jars and process BWB 20 minutes. Store at least 3 weeks before eating.

I hope you do try this, Marcia, and let us know the results. Sounds interesting.

Carol

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clipped on: 08.01.2009 at 10:23 pm    last updated on: 08.01.2009 at 10:24 pm

RE: more sauerkraut questions.... (Follow-Up #2)

posted by: grainlady on 12.12.2008 at 01:58 pm in Cooking Forum

1. I make a quart at a time and consume it raw. I keep the extra in the refrigerator (where it keeps well for 3-4 weeks), or frozen. Heat processing (canning) destroys the healthy benefits of the kraut. Kraut and kraut juice were a primary source of vitamin C in northern climates, many years ago. Heat it and the vitamin C is destroyed. Do a search on - health benefits of sauerkraut - for more information.

This recipe is a combination from the books, "Nourishing Traditions", and "The Splendid Grain".

SAUERKRAUT

Makes about 3-1/2 cups.

1 lg. head cabbage, green or purple
1 T. sea salt
1 T. caraway seeds (optional)
1-2 cloves garlic (optional)
4 T. whey (use an additional 1 T. salt if whey is not available) [Note: you can get whey from drained yogurt - I use whey from homemade kefir)

Remove the coarse or dry outer cabbage leaves. Cut the cabbage lengthwise into sections. Grate on the small holes of a hand grater or with the small grater blade of a food processor. Mix the cabbage with the salt, caraway seeds, whey and garlic. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The cabbage should be at least 1-inch below the top of the jar.

Use a pint jar small enough to fit inside the wide-mouth jar as a weight. Fill the small jar with water and cover tightly. Place on top of the grated cabbage. Set the jars on a glass plate (I use a glass pie plate) to collect any overflow that might occur. A brine will form and rise to the surface within 24 hours. The water-filled jar will keep the cabbage submerged in the brine.

The kraut will be ready in 3-5 days, or when it has a pleasant and tangy fermented flavor and each piece is translucent rather than opaque. Remove the small jar. Wash the sides of the wide-mouthed jar and cover. (I use plastic jar lids designed to be used on canning jars.)

Helpful hint: Be sure your jars are clean. I scald my jars before using them for fermented foods.

2. It's easier than you think. A temperature of 60 to 75F range seems to be a general fermentation temperature. You might find the link below helpful (a picture speaks a thousand words...)

Other sites:

Weston A. Price Foundation - http://westonaprice.org/motherlinda/sauerkraut.html

Health Dispatch - information and recipe
http://www.drdavidwilliams.com/Legacy/nc/dispatch_sample092704.aspx

-Grainlady

Here is a link that might be useful: The Sunny Raw Kitchen: sauerkraut

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clipped on: 07.05.2009 at 11:01 pm    last updated on: 07.19.2009 at 12:19 am

RE: Chocolate Jams (Follow-Up #4)

posted by: dgkritch on 07.29.2008 at 12:43 pm in Harvest Forum

Here's one for Black Forest Preserves. Unfortunately, I saved it before I began noting the source, but it isn't mine.

Black Forest Preserves

6 1/2 cups granulated sugar
1/3 cup sifted unsweetened cocoa powder
3 cups firmly packed coarsely chopped pitted sweet black cherries
1/2 cup lemon juice
2 pouches liquid pectin (each 3 oz)
4 TBLS. amaretto liqueur or 1/2 teaspoon/2 ml almond extract


1. Prepare canner, jars and lids.
2. In a small bowl, combine sugar and cocoa powder. Stir well and set aside.
3. In a large, deep stainless steel saucepan, combine sherries and lemon juice. Stir in reserved cocoa mixture.
4. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.
5. Stir in pectin. Boil hard, stirring constantly, for 1 minute.
6. Stir in amaretto liqueur.
7. Remove from heat and skim off foam.
8. Leave 1/4 inch headspace in jars.
9. Process 10 minutes in BWB.
Makes about seven 8 ounce jars.

Enjoy!
Deanna

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clipped on: 06.05.2009 at 06:33 pm    last updated on: 07.16.2009 at 04:09 pm

RE: RECIPE: Need Your Help...Please (Follow-Up #33)

posted by: grams33 on 08.13.2006 at 12:34 pm in Recipe Exchange Forum

Recipe for:
Stuff
1# ground beef
1 or2 large potatoes-shredded
1/4 head of cabbage-shredded
2 shredded carrots
1 meduim onion
1 can of cream of chicken soup
6or8 slices of cheese.
pat about3/4 of hamburger(uncooked) in bottom of frying pan-(I use electric frying pan)Put veggies in in layers. Crumble rest of hamburger on top. Spread soup over all and put cheese slices on top. Start on meduim heat or 325 degrees tun down after it gets heated through. Cook about 20 minutes moree on low heat or until done.
A complete -top of the stove meal

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clipped on: 07.11.2009 at 01:10 am    last updated on: 07.11.2009 at 01:10 am

RE: RECIPE: Favorite Fall Recipes (Follow-Up #5)

posted by: teresa_nc7 on 10.09.2006 at 09:07 pm in Recipe Exchange Forum

This recipe just says "Fall" to me!

Huron Country Pork Stew

2 pounds boneless pork butt or shoulder
All-purpose flour, for dredging
4 slices bacon, coarsely chopped
12 small white onions, peeled
1 garlic clove, finely chopped
2 carrots, peeled and cut into 1/2-inch slices
1/2 cup diced celery
4 Granny Smith apples (peeled and cored), diced
1-1/2 pounds russet potatoes, scrubbed and quartered
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
1 cup apple cider
1 cup chicken stock
Salt and freshly ground black pepper

Trim the pork of excess fat and cut into 3/4-inch cubes. Place the flour in a shallow bowl and dredge the pork cubes in the flour. Spread the pork cubes out on a board to allow flour to dry while you render the bacon.

Place bacon in a Dutch oven or large, heavy saucepan over medium heat and saute until it begins to render its fat. Brown all the pork cubes on all sides, a few at a time. Remove pork from the pan and reserve. Remove all but 2 tablespoons bacon fat.

Place the onions, garlic, carrots and celery in the pan and saute until the onions are golden brown, about 15 minutes. Return the pork to the pan and add the remaining ingredients. Bring the mixture to a simmer and simmer, loosely covered, for 1 hour or until the pork is tender. Season to taste with salt and pepper and serve. Serve with hot cornbread or biscuits.

Note: If you prefer a thicker sauce, whisk 1/2 cup of the sauce together with 1 or 2 tablespoons flour.
Stir this mixture back into the Dutch oven and cook for an additional 7 to 10 minutes, or until sauce is thickened and the flour is cooked.

Serves 6
Source: John Hadamuscin's Enchanted Evenings

NOTES:

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clipped on: 07.11.2009 at 12:55 am    last updated on: 07.11.2009 at 12:55 am

RE: RECIPE: Favorite Fall Recipes (Follow-Up #7)

posted by: becky_ca on 10.09.2006 at 11:08 pm in Recipe Exchange Forum

I made this a couple of weeks ago - I had forgotten how good it is :-)


* Exported from MasterCook *

Apple Crisp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sliced pared tart apples (about 4 medium)
2/3 cup brown sugar (2/3 to 3/4 cups) -- packed
1/2 cup all-purpose flour
1/2 cup oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter or margarine -- softened

Heat oven to 375F. Grease square pan, 8x8x2 inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and, if desired, with light cream or ice cream.

Cherry Crisp: substitute 1 can (1 pound 5 ounces) cherry pie filling for the apples. Use lesser amount of sugar.

Source:
"Betty Crocker's Cookbook"
Copyright:
"1969"

- - - - - - - - - - - - - - - - - - -

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clipped on: 07.11.2009 at 12:49 am    last updated on: 07.11.2009 at 12:50 am

RE: Peaches: Which is best, canned or frozen? (Follow-Up #19)

posted by: readinglady on 08.01.2008 at 12:07 pm in Harvest Forum

Amaretto Peach Honey

Peel, pit and blenderize (not FP) fresh ripe peaches. Add an equal amount of sugar by volume. Cook mixture to thicken but not to jell point. It should still be pourable, about the consistency of honey. Stir in 1/4-1/3 cup Amaretto. Try not to consume it all immediately.

Whatever you've managed not to eat can be bottled and processed BWB as per jam.

Recipe from Barb on rec.food.preserving.

Carol

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clipped on: 07.10.2009 at 11:47 pm    last updated on: 07.10.2009 at 11:47 pm

RE: Chocolate Jams (Follow-Up #14)

posted by: readinglady on 08.07.2008 at 05:46 pm in Harvest Forum

I was surprised at the low price. It's been a poor season for cherries and the harvest is about half the normal amount. But it is a great way to draw customers into the stores.

I've made this recipe from Linda Amendt that calls for liquid pectin. It is very pretty, though if I ever made it again I'd halve the cherries. You could give adding cocoa powder to it a try.

Bing Cherry Preserves

Categories: Canning & Preserving Jams & Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups pitted sweet cherries
2 tablespoons fresh lemon juice -- strained
4 cups sugar
1/2 cup light corn syrup
1/2 teaspoon unsalted butter -- (optional)
1 pouch liquid pectin -- (3-ounce)

In an 8-quart pan, alternately layer the cherries, lemon juice, about half of the sugar and the corn syrup. Let stand for 20 minutes.

Over medium-low heat, gradually heat the mixture until the sugar is mostly dissolved. Gently shake the pan occasionally to prevent sticking. Add the remaining sugar, 1 cup at a time, stirring gently between each addition. Heat until the sugar is completely dissolved. Stir in the butter, if using. Increase the heat to medium and simmer gently for 5 minutes, stirring occasionally to prevent sticking.

Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent floating fruit, allow preserves to cool 5 minutes before filling the jars. Gently stir the preserves to distribute the fruit. Ladle the preserves into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pints in BWB 10 minutes, pints for 15 minutes.

Description: from Linda Amendt's "Blue Ribbon Preserves"
Yield: "5 half-pints"

Carol

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clipped on: 06.05.2009 at 06:37 pm    last updated on: 07.09.2009 at 12:58 pm

RE: Any new ideas for bannana bread (Follow-Up #8)

posted by: rachelellen on 07.04.2009 at 10:20 am in Cooking Forum

I love banana bread because it's one of those things you can play with quite a bit. I love adding fresh cranberries (I usually cut them in half), or dried cranberries either as they are or plumped in brandy or rum. Dried apricots are a good addition too. Apple chunks. Dried cherries. I've added chopped banana chips too, that was fun. Orange or lemon zest. A variety of nuts or seeds. Roast some raw peanuts in a pan, chop them coarsely and add those, reserving some to sprinkle on the top. Chopped Heath bars.

I make a lemon bread that calls for soaking it with a lemon-sugar syrup after it's baked. I used that idea with banana bread once, soaking it with an orange-sugar syrup...ooh, that was good. They syrup is simple, just one cup of sugar with a half cup of juice, heated until the sugar melts. Then you put the loaf on a rimmed plate or pan, pour the syrup over it, and spoon up what drips off to pour back over the loaf until it's all soaked up. With the orange syrup, I added some zest, because I was afraid that orange wouldn't be as robustly flavored as the lemon was.

Then, to add insult to injury, I make citrus flavored powdered sugar by putting the sugar into a blender and dripping in lemon or orange extract and zest to dust the top of the loaf with.

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clipped on: 07.07.2009 at 10:57 pm    last updated on: 07.07.2009 at 10:57 pm

RE: Any new ideas for bannana bread (Follow-Up #4)

posted by: ovenbird on 07.03.2009 at 03:13 pm in Cooking Forum

How about zucchini and banana? This is my niece's recipe and it's very good. I don't use banana extract...don't miss it at all. I just read about roasting bananas in the skin to make them sweeter, and will give it a try the next time I make this. I might also try some whole wheat flour and reduce the amount of oil a bit.

ZU-NANA BREAD

Combine and set aside:
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1 cup chopped walnuts or pecans

Beat well in large bowl:
1 cup vegetable oil
3 eggs
2 cups sugar
1 Tbs vanilla
1 tsp banana extract (optional)

Stir into wet ingredients:
2 cups bananas mashed
2 cups zucchini unpeeled and grated/shredded

Add dry ingredients to wet mixture, stir until just moistened. Pour into well greased bundt pan or 2 loaf pans. Bake at 350 degrees for 1 hour.

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clipped on: 07.07.2009 at 10:55 pm    last updated on: 07.07.2009 at 10:55 pm

RE: Any new ideas for bannana bread (Follow-Up #3)

posted by: gardenguru1950 on 07.03.2009 at 12:47 pm in Cooking Forum

LATIN BANANA BREAD

Serves 8

Ingredients

1 cup sugar
1/2 cup butter
2 large eggs
2 large ripe bananas, mashed
1/4 cup Crema Mexicana
1/4 cup Crema Agria
2 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1/2 cup chopped nuts (I like toasted unsalted cashews)
1/2 cup chopped dried mango

Directions

Cream butter with sugar, beat in eggs and mix until fluffy.

Sift flour with baking soda and salt. Stir in flour mixture.

Stir in mashed bananas, both Crema and vanilla.

Stir in nuts and mango pieces.

Spoon into greased and floured 9"x5" loaf pan or 2 small loaf pans. Let stand 10 minutes.

Bake at 350F for 30 to 45 minutes.

If you can't find the Mexican Cremas, sub sour cream for both. If you don't have dried mangoes, sub raisins or any dried fruit.

Joe

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clipped on: 07.07.2009 at 10:54 pm    last updated on: 07.07.2009 at 10:54 pm

RE: Any new ideas for bannana bread (Follow-Up #1)

posted by: teresa_nc7 on 07.03.2009 at 11:10 am in Cooking Forum

This is now my favorite banana bread recipe:

Hawaiian Pineapple Banana Bread

3 cups flour
2 cups sugar
1 t. baking soda
1 t. cinnamon
3/4 t. salt
1 cup chopped pecans
3 eggs, beaten
1 cup vegetable oil
2 cups mashed bananas (about 5)
2 t. vanilla extract
1 8 oz. can crushed pineapple, drained

Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl. Stir in nuts. Combine wet ingredients in another bowl. Mix wet ingredients into the bowl of the dry ingredients. Mix just until all is moistened. Put into two greased and floured regular (8.5") loaf pans.

Bake for 1 1/2 hours at 350 degrees. Cool in the pans for 10-15 minutes then turn out onto a rack and cool completely. Makes two loaves.

Source: my friend Belinda Grady

Teresa

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clipped on: 07.07.2009 at 10:53 pm    last updated on: 07.07.2009 at 10:53 pm

RE: Kraut recipe? (Follow-Up #4)

posted by: sandy0225 on 08.03.2008 at 02:21 pm in Harvest Forum

Here's one I got from the newspaper. People will probably say it's unsafe but no one we know has been sick from it yet LOL

Amish Sauerkraut (from the Amish cook column in the newspaper last year)

1 clean quart jar (Ball of course!),Fresh Shredded cabbage,1 teaspoon salt(either canning salt or the kind with NO Iodine), 1 Tablespoon white vinegar, clean fresh water.

Put the salt and vinegar in the bottom of the jar. Add the cabbage loosely to the jar, fill to one inch from top and don't pack it in tightly. Fill the jar to within 1 inch of the top with the clean cold water, screw a new, but not sterilized lid on top of the jar and shake vigorously until the salt dissolves. Stand upright in a cool dark place (basement, pantry, closet) for two months. Then it's ready to eat. (NOTE:For safety's sake: If you're serving this to anyone with a comprised immune system, small children or the elderly, boil this first covered for 10 minutes before serving.It's never done anything to us, eating it raw out of the jar--but you can't be too safe!)

I'll have to say it's easy enough and tastes great. And you can make one jar at a time of it too.

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clipped on: 07.05.2009 at 10:51 pm    last updated on: 07.05.2009 at 10:51 pm

RE: pickled hot and sweet peppers (Follow-Up #2)

posted by: janmac on 08.24.2007 at 07:36 am in Hot Pepper Forum

My pickling recipe is basic.

50/50 on the water/vinegar ratio
1 nice head of dried dill seed, the whole head w/stem
stuff the peppers in the jar on top of dill
a good sized clove of garlic per pint, or several small cloves
1/2 tsp. canning salt per pint
1/2 tsp. pickle crisp per pint
cover peppers with hot water/vinegar mix, 1/2" headspace
boil bath for 10 minutes.

Sometimes I slice the peppers, and sometimes I just slit and leave whole.

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clipped on: 07.05.2009 at 02:49 pm    last updated on: 07.05.2009 at 02:49 pm

RE: Lemon Curd? (Follow-Up #5)

posted by: annie1992 on 06.25.2009 at 02:47 pm in Harvest Forum

Like LindaLou, I eat it with a spoon. It's also a lovely cold tart filling, is nice rolled up in crepes, tops a muffin deliciously and makes a good filling for sandwich type cookies, I like it best with gingersnaps. I've also used it for jelly roll filling and in cream puffs and as a trifle layer along with lemon cake and whipped cream. It makes a passable topping for cheesecake too. Yum, I love the stuff.

This is the recipe I use, also microwavable like LindaLou's. I've never tried to freeze the stuff, but I don't see why I couldn't. I like the additional eggs, because I have chickens and always am trying to use up the eggs, LOL.

Microwave Lemon Butter
(Colleen, Australia)

4oz butter (NOT margarine)
3/4 cup lemon juice (about 3 lemons' worth)
all the rind from the lemons, grated
1 cup sugar (Colleen uses superfine, I just use regular)
4-5 eggs, thoroughly beaten

Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool a cover immediately. Store in refrigerator.

Makes about 3 medium sized jars.

Sneaky notes:
If you are making a lot of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times.

I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great.

If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it? ) mixture into egg. Repeat if necessary.

Annie

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clipped on: 06.28.2009 at 11:47 am    last updated on: 06.28.2009 at 11:47 am

RE: Lemon Curd? (Follow-Up #2)

posted by: daisyduckworth on 06.24.2009 at 05:40 pm in Harvest Forum

Spread it on toast.
Spread it on scones.
Use it as a filling for a sponge cake.
Use it as a filling for pre-baked mini pastry cases.
Serve a dollop of it on ice cream - especially if the ice cream is on top of a waffle.
Use it in a Swiss roll.
Make thumb-print cookies, and fill the indentation with lemon curd. Drizzle some chocolate on top for an extra treat.
Serve it with pancakes - with or without berries.
Serve it with a plain cake - with or without berries.
Serve it with gingerbread.
Use it as a topping for pavlova.

Make this dessert (lemon butter=lemon curd):

Lemon Bread and Butter Pudding
Thoroughly grease a pie dish and one-third fill it with soft breadcrumbs. Dot with butter. Pour in enough milk to just cover the crumbs. Place a layer of lemon butter, about 1cm thick, over mixture. Then beat together 2 eggs and 2 tablespoons sugar. Add sufficient milk to the beaten eggs and sugar to fill the pie dish to within 1cm of the top. Pour into pie dish, stirring gently. Bake in a moderately slow oven for 45-60 minutes until custard is set. Serve with whipped cream or ice cream.

http://www.bbcgoodfood.com/search.do?keywords=lemon+curd+&x=24&y=12&searchType=recipes

Here is a link that might be useful: lemon curd bars

NOTES:

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clipped on: 06.28.2009 at 11:41 am    last updated on: 06.28.2009 at 11:42 am

Fruit Curd

posted by: daisyduckworth on 06.27.2009 at 05:59 pm in Harvest Forum

Bela67's thread on Lemon Curd has succeeded in ruining any hopes of reducing several waist-lines - and I've been inspired to add to the grief by offering these deliciously-wicked alternatives!

Lavender Lemon Curd
1/2 cup butter
1 1/4 cups sugar
2 lemons, juice and rind (about 1/2 cup juice)
4 well beaten eggs
pinch salt
3 tablespoons fresh lavender flowers (1 tablespoon dried)
6 lemon verbena leaves, fresh or dried

Use a double boiler, water underneath at a gentle boil. Place everything in the top pot, whisk in the eggs. Cook until thick, about 5 minutes. Sieve, then bottle. Store in a glass jar in the fridge for up to 1 month. For special occasions whip 1 cup heavy cream and fold into the cooled curd. Use to ice a double-layer plain cake or sponge cake, fresh fruit optional. Use on scones, shortcake, or on toast, or as a filling for tartlets. [If you don't have lemon verbena leaves, you can use other lemon-y herbs like lemon balm or lemon-scented geranium; and if you don't have these, you can just make it without them. Don't forget to fish out the leaves before you bottle the stuff!]

Lime Curd
6 egg yolks
100g sugar
juice and finely grated rind of 3 limes
150g butter, cut into cubes

Beat the egg yolks with the sugar until pale and thick. Place the bowl over a saucepan of simmering water and stir in the lime juice and rind. Continue to stir constantly with a wooden spoon over low heat until the mixture thickens. Remove from heat and stir in the butter. Pour into a large bowl and allow to cool.

Orange Curd
grated rind and juice of 2 medium oranges
grated rind and juice of 1 medium lemon
250g castor sugar
125g butter
3 egg yolks, beaten

Put all the ingredients in the top of a double boiler or in a bowl standing over a pan of simmering water. Heat gently, stirring, for about 20 minutes, until the sugar has dissolved and the mixture is thick enough to coat the back of a spoon. Strain, pot and cover the curd. Store in a cool place and use within 1 month.

Peach Curd
4 egg yolks
2/3 cup sugar
1 cup fresh peach puree
lemon juice to taste, about 1 tablespoon
1/2 teaspoon rosewater
6 tablespoons butter

Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater. Place over simmering water and stir constantly until thickened. Remove from heat and beat in butter, bit by bit. Strain well and chill.

Quince Curd
500g diced quince flesh
400g sugar
water
juice 1 lemon
150g butter, diced
4 eggs, lightly beaten

Put quinces and sugar into a saucepan, then barely cover with water. Bring to the boil and cook slowly until the quince develops its characteristic deep pink colour. Puree the mixture. Remove from heat and whisk in the butter, then the eggs. Return to a very low heat for a couple of minutes, stirring constantly. Do not boil. Pour into sterilised bottles, then seal when cold.

Gooseberry Curd
2 cups gooseberries
2 tablespoons water
1/2 cup sugar
2 tablespoons unsalted butter
2 eggs
1 egg yolk

Rinse the gooseberries and put them in a non-corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened. Pour into a container, cover, and chill. Serve on toast or muffins, as a tartlet or as a cake filling. Store for up to 2 weeks in the refrigerator.

Blackberry Curd
375g blackberries
250g cooking apples
juice of one lemon
125g butter, cut in small pieces
375g castor sugar
4 eggs

Wash blackberries and peel, core, and chop apples. Place in a saucepan and cook gently for about 15 minutes or until really soft. Rub through a sieve and put pulp in a basin or in the top of a double saucepan. Add lemon juice, butter, and sugar. Stand basin over a saucepan of hot water and cook gently until sugar has dissolved, stirring occasionally. Beat eggs well and add to fruit mixture. Continue to cook for about 30 minutes or until it thickens. Pour into hot jam jars and cover as for jam. Will keep, refrigerated, about a month.

Mulberry Curd
3 cups mulberries
1/4 cup lemon juice
1/4 cup sugar, according to sweetness of mulberries
1 cup unsalted butter
3 egg yolks

Puree the mulberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. Place the strained Mulberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the mulberry mixture to the egg yolks and blend well. Pour the egg yolk and Mulberry mixture into the saucepan with the rest of the Mulberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate. Mulberry curd will keep up to 10 days in the refrigerator.

Enjoy!

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clipped on: 06.28.2009 at 11:38 am    last updated on: 06.28.2009 at 11:38 am

I made Senate Bean Soup per NCHFP Guides - Delish!!!

posted by: robin_d on 06.08.2009 at 12:54 pm in Harvest Forum

Who else could possible appreciate my sense of accomplishment?

My entire family loves Senate Bean Soup, to the point where a ham dinner is more looked forward to for the soup afterward than the ham (we prefer this recipe.)

I wanted to can a bunch up, so here's what I did:

Bake two bone-in shank-portion hams. Cool, then remove/reserve most of the meat, leaving plenty clinging to the bones.

Make stock from the bones, skin, gristly bits of the ham, cooking until the meat on the bones is essentially tasteless, about 4 hours. I also cheat and add a pound of smoky bacon to the stock, since this wasn't a "real" smoked ham- this was Cook's ham, $0.99/lb. on sale. Strain, cool, and chill overnight.

Remove from refrigerator and remove the thick layer of fat from the top of the pot full of 'ham Jello'.

Heat until fully melted and filter, if desired, for a clearer broth. I use old pillowcases, linen napkins, etc. to filter.

Add water, if necessary, no equal approx. 9 to 10 quarts of ham broth. This is pretty rich broth; one good ham bone may be 'hammy' enough for you.

The NCHFP guidelines for soup require approx. 50/50 solids to broth ratio. I used my 10-qt stock pot with measurements on the inside to measure (approximately):

4-5 quarts of soaked and par-cooked (per NCHFP) Great Northern Beans

2-3 quarts cubed ham meat (small cubes)

1 quart of onions, chopped small

1 quart of celery, with leaves, chopped small

about 1/2c of chopped fresh parsley and a palm full of dried

3 peeled and chopped Russet Potatoes (optional) - I thought these might fall apart in canning and approximate the mashed potatoes added in the original recipe. They didn't fall apart, but were still nice in the soup.

Total of 9 quarts of solids.

Add veggies to ham broth, cook until tender. Add cooked beans and ham, bring to a boil for 5 minutes and fill jars and process according to NCHFP's Instructions.

This yielded one full canner load (18 pints) and a second of 9 pints - would have probably been 18, but my stepdaughter stopped by, took one whiff and decided she was starving. So we ate a bunch while the first batch was in the canner, plus we had it again for dinner. I sent some home with SD, too. I got 27 pints, but if I'd canned it all it probably would have been closer to 36.

I just ate the one jar that didn't seal, and it came out mighty close to the original in flavor. We will enjoy this soup immensely, and I hope you will too.

Senate Bean Soup, 24 pints

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clipped on: 06.10.2009 at 11:38 pm    last updated on: 06.10.2009 at 11:38 pm

RE: when deer prune the tomatoes (Follow-Up #2)

posted by: drtomato on 06.05.2009 at 10:31 am in Growing Tomatoes Forum

DEER REPELANT


4 eggs
2 tbls ground red pepper
2 tbls garlic powder
2 cups water

Put it all in a blender for 5 min.

Strain it into a discarded laundry detergent bottle (non-bleach) that has a little left over soap in it. add 1 gal. water and shake.

To use- pour into a sprayer and apply once a week to plants or after every rain.

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clipped on: 06.05.2009 at 06:57 pm    last updated on: 06.05.2009 at 06:58 pm

RE: Chocolate Jams (Follow-Up #17)

posted by: readinglady on 11.11.2008 at 06:12 pm in Harvest Forum

The only one I can think of offhand that uses cocoa as opposed to chocolate is this one:

Jeanne's Decadent Banana Split Conserve
Recipe By :Katie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups thoroughly mashed bananas
5 cups granulated sugar
2/3 cup bottled lemon juice
1 teaspoon Fruit Fresh (absorbic acid)
1 tablespoon unsalted butter
1 package liquid pectin -- (3 ounce)
3 tablespoons pure cocoa powder
2 tablespoons light rum or rum extract
1 cup coarsely chopped walnuts

In a medium stockpot, combine the mashed bananas, lemon juice and Fruit Fresh. Gradually add in the sugar, cocoa powder and butter. Over medium heat, heat the mixture stirring constantly, until the sugar is dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly so it will not scorch. Stir in the liquid pectin and return to a full rolling boil for 1 more minute, stirring constantly. Skim off any foam. Remove the stockpot from the heat, stir in the walnuts and the rum. Ladle into sterilized jars leaving 1/4 inch head space. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes for half-pints or 15 minutes for pints. Yields 9 to 10 half-pints.

One poster (sorry, don't remember who) said she felt chocolate flavor didn't stand out enough and recommended replacing the rum flavoring with chocolate flavoring. Or, of course, rum (either liquor or extract) and chocolate flavoring could both be used.

Carol

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clipped on: 06.05.2009 at 06:39 pm    last updated on: 06.05.2009 at 06:39 pm

RE: Recipe favorites 'in season and out'! (Follow-Up #16)

posted by: lynnem on 11.05.2006 at 08:31 am in Hosta Forum

Ever make chocolate chip cookies and they turn out different every time?? Sometimes mine would be puffy, other times flat...
Finally found a recipe that comes out perfect every time. Kind of adapted it from the famous Neiman Marcus recipe, along with other hints for "making the perfect chocolate chip cookies" that I've found on the web. Melting the butter first and extra vanilla make the difference. Don't leave out the instant coffee, either.

Chocolate Chip Cookies
1/2 cup butter, melted (NO SUBSTITUTIONS)
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 tablespoons vanilla extract(yes, tablespoons)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1 1/2 teaspoons instant coffee, slightly crushed
8 oz. semisweet chocolate chips ( I usually add a 12 oz pkg)

1. Melt butter first. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract
3. Add baking powder, baking soda and salt, mix well.
4. Add coffee first, then gradually add flour.
6. Stir in the chocolate chips.
7. Drop by large spoonfuls onto a greased cookie sheet.
8. Bake at 350 degrees for 10-11 minutes.

NOTES:

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clipped on: 11.16.2007 at 11:13 pm    last updated on: 11.16.2007 at 11:13 pm

RE: Recipe favorites 'in season and out'! (Follow-Up #5)

posted by: hostabuff on 10.23.2006 at 09:29 am in Hosta Forum

Last year I made Pumpkin Whoopie Pies for a Pumpkin Carving Party and they were a huge hit. This year everyone asked if I was bringing the Whoopie Pies again -- with the recipe. Here it is:

Pumpkin Whoopie Pies (not just for the kids)
Cookie Cake Ingredients:
2 egg yolks
2c brown sugar
1c vegetable oil
2c cooked pumpkin (or 1-15 oz can)
1 tsp. vanilla
1 tsp. ginger
1 tsp cloves
1 tsp cinnamon
3c flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Beat egg yolks, brown sugar and oil together, add pumpkin and vanilla and beat until smooth.
Mix in dry ingredients.
Drop heaping tablespoons of batter on lightly greased cookie sheets. Bake 350 degrees for 12 minutes. Cool on cookie rack. Mix filling ingredients and fill cookies like a sandwich. Makes about 18 pies.

Filling Ingredients:
1/2c butter
4 oz. marshmallow fluff
8 oz. cream cheese
1/2 tsp cinnamon
2 1/2c powdered sugar
1/2 tsp nutmeg

Serve on pumpkin colored Hosta Leaves (just kidding).

NOTES:

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clipped on: 11.16.2007 at 11:09 pm    last updated on: 11.16.2007 at 11:09 pm

RE: Mustard relish (Follow-Up #5)

posted by: bcskye on 08.31.2007 at 10:49 pm in Harvest Forum

Here's one I found and plan to try.

Mustard Relish Recipe #10832
Great on brats, hot dogs and burgers. Puts a zing in potato salad also.
by DiB's
4-5 half pints
25 min 15 min prep
2 medium cucumbers
1 large bell pepper
2 medium onions
1/4 cup white vinegar
1-2 teaspoon horseradish
2 teaspoons French's mustard
1 teaspoon salt
1 teaspoon celery seeds
1/2 teaspoon ground ginger
2 cups white sugar
3/4 ounce powdered fruit pectin

Peel and seed cukes and finely chop.
Finely chop onions and peppers.
Place in a colander and drain for 1 hour-squeeze and toss into a large pot.
Add vinegar, mustard, horseradish, salt, celery seed and ginger.
Add pectin and mix WELL.
Bring to a full rolling boil and add all the sugar.
Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also.
Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space.
Process for 10 minutes at altitudes up to 1000 feet.

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clipped on: 09.01.2007 at 12:11 pm    last updated on: 09.01.2007 at 12:12 pm

RE: Favorite tomato sauce recipes! (Follow-Up #4)

posted by: prairie_love on 06.18.2007 at 10:52 pm in Harvest Forum

I made this tomato sauce from Small-Batch Preserving (same book booberry used, different recipe - I'll have to try the other one this year) and I love it. Fortunately I made several batches because I have used it on pizzas, in pasta sauce, in casseroles, in soups.... its main function though has been as a pizza sauce. I make pizza about twice a month and this sauce has been wonderful for it. I will definitely be making it again.

Seasoned Tomato Sauce

12 cups chopped ripe tomatoes (about 5 lb.)
1 cup chopped onion
2 cloves minced garlic
2 tbsp chooped fresh oregano or 1 tsp dried
2 tsp granulated sugar
tsp freshly ground black pepper
2 bay leaves
2 tbsp lemon juice
tsp salt

Combine tomatoes, onion, garlic, oregano, sugar, pepper, and bay leaves in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, until very thich, about 1 hours, stir frequently Add lemon juice and salt.

Remove hot jars from canner and ladle sauce into jars to within inch of rim. Process 35 minute for half-pint or pint jars.

Makes about 4 cups.

Variations when using
Combine 2 cup seasoned tomato sauce, tsp each dried oregano, dried basil, and dried parsley, and 1 clove crushed garlic.

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clipped on: 09.01.2007 at 12:07 pm    last updated on: 09.01.2007 at 12:07 pm