Friday, August 29, 2014

Apple Ginger Mixed Chutney


Apple Ginger Mixed Chutney

3 cups cider vinegar
4 cups packed brown sugar
10 cups tart apples -- diced
4 lemons -- chopped --  with peel
2 onions -- chopped
5 garlic cloves -- chopped
1/2  cup ginger -- minced
1 1/2  cups seedless raisins
1 teaspoon cayenne pepper


You will need 6 one-pint jars and about 4 to 5 pounds of tart apples for this recipe. Prepare all ingredients before beginning.   Peel, core and dice apples. Chop and remove seeds from lemons. Do not peel. Peel and chop onions. Peel and roughly chop garlic; do not mince. Peel and finely chop ginger root.       Bring cider vinegar to a boil over low heat, using a large saucepan. Add apples and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool, then store in refrigerator up to 6 weeks.   Yield: 6 pints.   Serving Ideas : Serve with meat, poultry and cheese, or use in a sandwich.   NOTES : Make this for giving to your friends at holidays. Will keep in refrigerator up to 6 weeks.

Apple Nut Salad


Apple Nut Salad

Wash, pare, and core 6 big apples.  Chop fine and mix with ½ cup chopped walnut goodies, adding one tablespoon honey.  Wash 10 lettuce leaves, shake dry, and put on 10 plates.  Spoon two heaping tablespoons of the apples onto the leaves, then add a heaping teaspoon of homemade salad dressing.  DRESSING: Beat two eggs and stir in ½ cup sugar and ½ cup vinegar.  Put in saucepan and boil until thickens, sitrring constantly.  When cool, add two tablespoons thick cream.

Apple Catsup #2


Apple Catsup #2

14 apples, stewed & pureed        
1 t. cloves
2 medium onions                       
2 t. cinnamon
1 c. sugar                                 
1 T. salt
1 c. vinegar                               
1 t. dry mustard
1 t. pepper

Put all ingredients into a sauscepan and boil for one hour.  Put into prepared sterilezed jars and seal.  Process in boiling water bath 15 minutes.

 

Apple Pear Jam


Pear-Apple Jam

Yield: 7 half-pints
2 cups finely chopped pears - peeled & cored)
1 cup finely chopped apples - (peeled & cored)
6 1/2 cups sugar
1/4 ts ground cinnamon
1/3 cups bottled lemon juice
6 oz liquid pectin

Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin.  Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars leaving 1/4-inch headspace.  Adjust lids and process as recommended below.

Thursday, August 28, 2014

Mulled Apple Cider


Mulled Apple Cider

1 gallon cider                             
10 to 15 whole allspice
½ c. light brown sugar                
20 to 25 whole cloves
8 to 10 cinnamon sticks, broken in pieces

In 6 quart kettle, bring all ingredients to boiling; simmer, uncovered -- about 30 minutes.  Strain through double layer of cheesecloth.  Refrigerate cider until needed.  Reheat for serving.  Place a cinnamon stick stirrer in each mug, if desired.  Makes 12 to 15 servings.

Minted Apple-Lime Cooler


Minted Apple - Lime Cooler

Bruise two mint leaves with ½ t. sugar in a 12 oz. glass.  Add apple juice to half fill and mix well.  Add one tablespoon lime juice and two  to three ice cubes and mix again.  Fill with ginger ale and add a wedge of lime.

Apple Jelly


Apple Jelly 

4 c. apple juice (about 3 lbs. apples and 3 c. water)
2 T. lemon juice                         
3 c. sugar

To prepare juice: Select about one-fourth firm ripe and three-fourths fully ripe tart apples.  Sort; wash; and remove stem and blossom ends; do not pare or core.  Cut apples into small pieces.  Add water; cover; and bring to a boil on high heat.  Reduce heat and simmer for 20 to 25 minutes, or until apples are soft.  Extract juice.

To make jelly: Measure juice into a large sauce pot.  Add lemon juice and sugar and stir well.  Boil over high heat to 8 degrees above boiling point of water, or until jelly mixture sheet from a spoon.  Remove from heat.  Skim foam if necessary.  Pour hot into hot, sterilized jars, leaivng quarter inch head space.  Adjust caps.  Process 5 minutes in boiling water bath.  Yield: about 4 half pints.

Spiced Apple Jelly
 
Follow recipe for Apple Jelly.  Except tie a few whole spices in a cheesecloth bag and cook with the apples when preparing the juice.

Fruit Sherbet


Fruit Sherbet 

1 env. unflavored gelatin             
½ to ¾ c. sugar
dash salt                                  
½ c. water
2 c. fresh fruit puree                   
1 (13 oz.) can evaporated milk
3 egg whites                             
¼ c. sugar

In large saucepan combine gelatin, ½ to ¾ cup sugar (to taste), and salt.  Stir in water; heat and stir til gelatin dissolves.  Stir in desired fruit puree and evaporated milk.  Turn into a 9x9x2" pan, cover and freeze until firm.  In small mixer bowl beat egg whites until soft peaks form; gredaully add ¼ cup sugar, beating till stiff peaks form.  Break frozen mixture into chucks; turn into chilled large mixer bowl.  Beat until fluffy.  Fold in egg whites.  Return to pan; cover and freeze until firm.  Makes about 1½ quarts

Apple Goodie


Apple Goodie

1 can apples                             
1 c. sugar
1 t. cinnamon                            
1 c. flour
¼ t. soda                                  
¼ t. baking powder
½ c. butter, melted                    
1 c. oatmeal
1 c. brown sugar, packed            
½ c. pecans, chopped

Place apples in 9" x 13" baking pan.  Top with sugar and cinnamon.  Combine remaining ingredients in bowl, mixing well.  Spread evenly over apples.  Bake at 300F for 45 minutes.

Tuesday, August 26, 2014

Apple Beer (aka Ciderkin)


Apple Beer
 
Peel apples and dry peelings.  Put peelings in a crock, and ad enough boiling water to cover.  Cover crock and let sit for about two days.  Strain and drink.  Add some sugar if desired

Apple Pudding


Apple Pudding

1 egg                                       
3/4 sugar
2 T. flour                                  
1¼ t. baking powder
pinch of salt                                              
cup of chopped walnuts
½ c. chopped apples                  
1 t. vanilla

Beat sugar and eggs smooth, then put in flour, baking powder, salt.  Stir into egg mixture.  Bake in a greased pan at 325 F for 30 minutes.  If you like topping, use whipped or ice cream.

Apples and Wild Onions


Apples and Wild Onions 

During coon- and possum-hunting time this recipe comes to mind, for it’s delicious with those meats.  If you don’t have wild meat, this would be a fine accompaniment for a fresh pork roast. 

2 T. vegetable oil                       
2 c. wild onion bulbs, thinly sliced
2 T. salt                                   
2 T. sugar
6 cooking apples, peeled, cored, and cut into quarters

Pour oil into a skillet and fry onions over medium heat until yellow and tender.  Add apples, salt, and sugar.  Cover and steam for 15 minutes, stirring occasionally.  Add a little water if necessary to keep from sticking.  Serve hot.  Serves six.

Monday, August 25, 2014

Green Apple Pie

Made this one year for St. Patrick's Day and added a little green food coloring to both the pie shell dough and the pie filling.  Everyone laughed their heads off.


Green Apple Pie 

4 c. green apples                       
¼ t. nutmeg
1 c. sugar                                 
lemon juice -- a few drops
½ t. cinnamon                           
butter

Place peeled and sliced green apples in unbaked pie shell.  Add sugar, nutmeg, a few drops of lemon juice, and a few dabs of butter.  Place unbaked top crust on and bake in moderate oven.

Dried Candied Apples


Dried Candied Apples 

Wash fruit and cut into thin strips.  Simmer in medium syrup (2 c. water and 2 c. sugar) for two hours, or until fruit is clear and tender.  Drain.  Place on drying tray.  Dry until pliable.  Cool and store in air tight container.

Apple Wine


Very Old-Style Apple Wine 

Let one gallon of apple juice set for about eight hours ... then strain.  Add 2½ pounds sugar.  Put in jugs (don’t fill them to the top) in a dark, warm place until fall ... then bottle, but wait until spring to seal.

Apple Cordial


Apple Cordial 

4 c. coarsely chopped apple        
1 c. sugar
4" stick cinnamon, broken           
2 c. brandy
 
In a large screw top jar combine apples, sugar, and cinnamon.  Pour brandy atop; mix well.  Cover with lid.  Invert jar daily til sugar is dissolve, about four days.  Store in a cool, dark place 4 to 6 weeks.  Strain through cheesecloth before serving.  Makes 2½ cups.

Rabbit Pot Pie


RABBIT POT PIERead more about it at www.cooks.com/rec/view/0,181,149165-248203,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.

2 med. sized rabbits
1 med. sized onion (chopped)
3 med. sized potatoes
1/2 stick butter
1 sm. can green peas or green beans
4 med. sized carrots
1 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper
Flour
 

Place the rabbit in a stew pan, salt it and barely cover with water. Cook until tender. Wash potatoes and carrots thoroughly. Cook until done. When meat is tender, let cool, and remove meat from bones. Melt butter in skillet. Add meat, chopped onions and potatoes with salt and pepper. Cook for 5 minutes, stirring constantly. When well seasoned and mixed, place contents in a stew pot.  Measure the stock where the rabbit was boiled, and into each cupful stir 1 1/2 tablespoons of flour. Cut the carrots into 1 inch pieces and add them with the beans or peas and the Worcestershire sauce, and continue adding flour and water until the contents are covered. Make a thick pastry (like pie crust) to cover the contents. Place in a preheated oven at 350 degrees and bake until the crust is golden brown. Serve with tossed salad and dessert. Feeds 4 or 5 persons.

Apple Stuffing for Wild Duck


Apple Stuffing for Wild Duck 

Use three apples, sliced thin with peeling on.  Use two apples sliced thin to line for stuff and also in baking pan around ducks.  For the stuff, use the other sliced apple, three cups cornbread, stale; one onion chopped fine; three tablespoons melted butter; one teaspoon salt.

                If you like, sprinkle some unseeded raisins when you mix ingredients and add enough water to moisten thoroughly.  Stuff duck and put the rest outside the pan.  Put two strips bacon over each duck.  Pour a cup and a half water into pan and cook at 350 F until meat is tender.  Keep watch on the water.

Sausage and Apple Rings


Sausage and Apple Rings
 
Core unpared, firm apples and cut into rings about ½"  thick.  Shape sausage meat into patties.  Fry in skillet over slow heat until well done.  Put on heated platter and set aside.  Leave about one half inch of fat in skillet and pour off remainder, then put in the apple rings.  Sprinkle with brown sugar and cinnamon, turning frequently.  Cover pan for a few minutes to soften apples , then remove lid and cook until rings have a rich glaze.  Serve on platter with the sausages

Apple Chutney


Apple Chutney 

2 qts. chopped, cored, pared tart apples
2 lbs. raisins                             
1 c. chopped onion
1 c. chopped sweet red pepper    
4 c. brown sugar
3 T. mustard seed                     
2 T. ginger
2 t. allspice                                               
2 t. salt
2 hot red peppers                       
1 clove garlic, crushed
1 qt. vinegar

Combine all ingredients in a large saucepot.  Simmer until thick, about 1 hour and 15 minutes.  As mixture thickens, stir frequently to prevent sticking.  Poru hot into hot jars, leaving quarter inch headspace.  Adjust caps.  Process 10 minutes in boiling water bath.  Yield: about 10 pints.  NOTE: for a milder chutney, another quart of chopped apples may be used.

Apple Marmalade


Apple Marmalade 

1 medium orange                       
6 medium apples
2 c. water                                 
3 T. lemon juice
5 c. sugar 

Peel, core, and coarsely chop apples to equal six cups.  Quarter unpeeled orange.  Remove seeds.  Thinly slice orange.  In an 8 to 10 quart kettle combine orange slices, apples, water, and lemon juice.  Bring mixture to boiling.  Reduce heat; simmer about 10 minutes or till apples are tender.  Add sugar.  Bring to full rolling boil, stirring constantly.  Continue cooking and stirring till thickened and clear.  Remove from heat.  Skim off foam with a metal spoon.  Pour at once into hot, sterilized jars.  Seal and process. Yield: 6 half-pints.

Apple Preserves


Apple Preserves 

6 c. peeled, cored, sliced apples  
1 c. water
1 T. lemon juice                         
1 pkg. sure-jell
½ c. thinly sliced lemon                              
4 c. sugar
2 t. nutmeg

Combine apples, water and lemon juice in a large sauce pot.  Simmer, covered, 10 minutes.  Stir in pectin and bring to a rolling boil, stirring frequently.  Add lemon slices and sugar.  Return to a rolling boil.  Boil hard one minute, stirring frequently.  Remove from heat; add nutmeg.  Pour hot into hot jars, leaving quarter inch headspace.  Adjust caps.  Process 10 minutes in boiling water bath.  Yield: about 6 half-pints.

Saturday, August 23, 2014

Apple Catsup #1


Apple Catsup #1 

Peel and quarter 12 tart apples; stew till soft in as little water as possible, put through colander.  To a quart of apples, add 1 cup sugar; 1 t. pepper; 1 t. cloves; 1 t. mustard; 2 t. cinnamon; and 2 medium chopped onions.  Stir all together, adding 1 T. salt and 2 c. vinegar.  Boil one hour.  Seal in sterilized jars.

 

Ginger Apple Bars


Ginger Apple Bars 

Purchase one 14 ounce package gingerbread mix, add one egg and one cup applesauce instead of the liquid called for, and stir in one cup white raisins and ½ cup nutmeats.  Mix thorough and spread the batter over a greased 8" x 12" x 1" pan and bake in a hot oven until cake springs bake from sides of pan.  Cool slightly and ice (in the pan) with a thick orange butter-sugar icing.  With a sharp knife cut into 1" x 4" bars.  Yield: one dozen.

Chokes and Ground Nuts

Chokes and Groundnuts

1 tablespoon butter or oil
2 cups Jerusalem artichokes scrubbed and sliced
1 cup groundnuts, scrubbed and sliced
1 small onion, chopped
½ cup flour
1 tablespoon Wild Herb Seasoning*
Salt and pepper, to taste
½ cup sour cream or milk
1 cup grated cheese

Preheat oven to 350°F.  Grease the bottom of a baking dish with butter or oil.  Spread artichokes, groundnuts, and onions on bottom of baking dish.  In a small bowl, mix flour, herb seasoning, salt, and pepper. Sprinkle over the roots.  Spoon sour cream or pour milk over mixture.  Top with a layer of cheese.  Bake for 40–45 minutes.
 
Wild Herb Seasoning
 
1 cup dried greens (cress, purslane, stinging nettle, kudzu)
¼ cup dried saltwort (if available or use a salt substitute)
1 tablespoon dried wild chives (wild onion and garlic tops)
¼ teaspoon garlic mustard seeds (or other mustard seeds)
¼ teaspoon evening primrose seeds

Blend ingredients in blender or coffee grinder.Use as a sprinkle on your favorite vegetable dishes, salads, or soups.
 
 

 

Friday, August 22, 2014

Marmalade Pudding


Marmalade Pudding

6 slices stale bread
¼ cup fat
2 egg yolks
1 tablespoon corn syrup
teaspoon salt
1 cup milk
1 cup marmalade or preserves

Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes.

Apple-Blueberry Conserve


Apple - Blueberry Conserve

1 qt. chopped, cored, pared tart apples (abt 2 pounds)
1 qt. stemmed blueberries           
6 c. sugar
½ c. raisins                                               
¼ c. lemon juice

Combine all ingredients in a large sauce pat.  Bring slowly to a boil, stirring until sugar dissolves.  Cook rapidly until thick, about 20 minutes.  As mixture thickens, stir frequently to prevent sticking.  Pour hot into hot jars, leaving quarter inch headspace.  Adjust caps.  Process 15 minutes in boiling water bath.  Yield: about 6 half-pints.

Apple Peanut Butter Fudge


Apple - Peanut Butter Fudge

1 c. chocolate chips                   
5 oz. marshmallow creme
½ c. peanut butter                     
1 t. vanilla
2 c. sugar                                  
 2/3 c. apple juice

In a bowl combine chocolate, creme, peanut butter, and vanilla.  In a buttered, heavy, 2 quart saucepan combine sugar and apple juice.  Cook and stir over medium heat til sugar dissolves and mixture boils.  Continue cooking and stirring to soft-ball stage (240 F).  Remove from heat; quickly add chocolate mixture.  Stir just till mixture is blended.  Pour into a buttered 9x9x2" baking pan.  Cool; cut into squares.  Makes 36 squares.

Apple Cinnamon Syrup


Apple Cinnamon Syrup

6 c. apple juice                          
3 sticks cinnamon, broken
4 c. water                                 
5 c. sugar
3 c. corn syrup                          
¼ c. lemon juice

Simmer apple juice and cinnamon sticks for five minutes.  Mix sugar and water; boil to 260F.  Add apple juice and corn syrup to sugar syrup.  Boil five minutes.  Remove cinnamon sticks.  Add lemon juice.  Pour hot into hot jars, leaving quarter inch headspace.  Adjust caps.  Process 10 minutes in boiling water bath.  Yield: about 3 pints

Apple Maple Jam


Apple Maple Jam

3 qts. finely chopped apples        
6 c. sugar
1 c. maple syrup                        
1 t. cinnamon
½ t. allspice                                              
½ t. nutmeg
¼ t. cloves

Combine all ingredients in a large sauce pot.  Bring slowly to a boil.  Cook rapidly to jellying point.  As mixture thickens, stir frequently to prevent sticking.  Pour hot into hot jars, leaving quarter inch headspace.  Adjust caps.  Process 10 minutes in boiling water bath.  Yield: about 8 half-pints.

Apple Pie Filling


Apple Pie Filling

6 lbs. apples                             
2 c. sugar
¼ c. flour                                  
1½ t. cinnamon
¼ t. nutmeg                                              
2 T. lemon juice

Wash, peel, core and slice apples.  Place sliced apples in soaking solution to prevent darkening.  Combine sugar, flour and spices.  Rinse and drain apples; stir into sugar mixture.  Let stand until juices begin to flow, about 30 minutes.  Stir in lemon juice.  Cook over medium heat until mixture begins to thicken.  Pour into can or freeze jars or plastic freezer boxes.  Seal, label, and freeze.  Yield: about 6 pints.

Thursday, August 21, 2014

Cornmeal Pie Crust


Cornmeal Pie Crust

1 cup flour
1/2 cup yellow cornmeal
1/4 tsp salt
1/2 cup butter (cold)
1/4 cup water (ice cold)


Whisk flour, cornmeal, and salt.  Cut in butter.  Toss mixture with a fork and add water one drop at a time. Make a ball, cover in wax paper and plastic wrap, and chill it 2-24 hours. Roll it out and use it.
 

Apple Leather Chips


Apple Leather Chips 

Dry fruit leather until brittle.  These can be eaten as a snack, chopped to make toppings on cereals and puddings or reconstituted to flavor yogurt, ice cream, milk shakes, and baby cereal.  Store dried chips in airtight glass or plastic containers.

Cheddar-Apple Bread


Cheddar - Apple Bread 

½ c. sugar                                
½ c. shortening
1 egg                                       
1 (#2) can apple pie filling
2½ c. sifted flour                       
1 t. salt
1 t. soda                                   
1 t. baking powder
1 c. shredded cheddar cheese     
½ c. chopped pecans

Cream sugar and shortening together in a bowl.  Add egg, mixing well.  Beat in pie filling.  Sift dry ingredients.  Add dry ingredietns, cheese and pecans to batter.  Bake at 350F for 1½ hours.

Apple Gingerbread Cobbler


Apple Gingerbread Cobbler
 
1 c. all-purpose flour                   
¼ c. sugar
½ t. baking soda                        
½ t. baking powder
½ t. ground ginger                      
¼ t. ground nutmeg
1 slightly beaten egg                  
½ c. buttermilk
¼ c. light molasses                    
2 T. cooking oil
½ c. packed brown sugar            
¼ t. ground cinnamon
1 T. lemon juice                         
1 T. cornstarch
4 medium cooking apples, peeled, cored & sliced

For gingerbread, in large mixer bowl stir together flour, sugar, baking soda, baking powder, ginger, nutmeg, and ¼ t. salt.  Add egg, buttermilk, molasses, and oil; beat til smooth.  In medium saucepan combine apples, brown sugar, lemon juice, cinnamon, ½ cup water.  Cover and simmer for five minutes.  Combine cornstarch and one tablespoon cold water.  Stir into apple mixture.  Cook and stir til thickened and bubbly.  Pour hot apple mixture into 1½ quart casserole.  Spoon gingerbread mixture over.  Bake in 350F for 30 to 35 minutes.

Apple - Sausage - Potato Pie


Apple - Sausage - Potato Pie

½ lb. sausage                           
½ t. salt
2 sweet potatoes                       
1 T. flour
3 apples                                   
2 T. sugar
½ c. cold water                         
1 T. sausage drippings

Make small balls out of sausage ... skin potatoes ... skin apples and core ... slice.  Mix salt, flour, and sugar and stir it into water.  Fix two or three laters of the sausage, potatoes, and apples in a baking pan.  Pour some of the flour and sugar mixture over each layer.  Just use apple and sausage on the top layer.  Add the drippings and cover.  Bake for about 45 minutes in a 375F oven.