Marmalade Pudding

Marmalade Pudding

6 slices stale bread

¼ cup fat
2 egg yolks
1 tablespoon corn syrup
⅛ 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.

Chokes and Groundnuts

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.

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. 

RABBIT POT PIE

RABBIT POT PIE

Read 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.

Dutch Apple Pie Jam

Dutch Apple Pie Jam

1 lb Tart green apples                  1/2 c Raisins
1 c Water                                  1/3 c Lemon Juice
1 ts Ground Cinnamon                 1/4 ts Ground Allspice
4 1/2 c Granulated Sugar             1 c Firmly packed light brown sugar
1/2 ts Margarine or butter             1 Pouch Certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 2c Place in preserving kettle or Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine/butter.   Place kettle over high heat and sitr until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin. Bring to full rolling boil and boil hard for one minute, stirring constantly. Remove from heat.   Stir and skim foam for 5 minutes to prevent floating fruit. Pour quickly into sterilized jars, filling up to 1/2 in from the rim. Seal while hot with sterilized two-piece lids with new centers.

Lemon Vinegar

Lemon Vinegar

4 cups ( 1 liter ) white wine vinegar
2 cups ( 500 ml) white wine
zest of 4 lemons - cut into twirls
6 cloves garlic, lightly crushed
1 bunch lemon scented thyme
3 bay leaves
1 extra lemon

Place all the ingredients except the extra lemon in a large, sterilized, screw top jar or a covered crock. Seal, and allow the mixture to infuse at room temperature for at least a month. Strain the lemon vinegar and decant it into new sterilized bottles. Discard the contents of the sieve. Make some extra twirls of lemon zest and add them to the bottles. Store the vinegar in a cool dark place. Makes about 6 cups.

Spiced Vinegar

Spiced Vinegar

The primary use for this vinegar is in pickling, but it can also be used for making salad dressings and mayonnaise.

1 tablespoon allspice berries
1 tablespoon whole cloves
2 cinnamon sticks
1 tablespoon black peppercorns
2 blades mace
2 bay leaves, torn
4 dried red chillies
1.1 litres ( 2 pints ) wine vinegar

Place all the spices and the vinegar in a pan and bring to the boil. Pour into sterilized bottles distributing the flavorings evenly. Cover with vinegar proof lids and seal. The vinegar can be used after one day, but it is best to leave for 1 to 2 weeks. If the vinegar is kept for some time, check that it is not getting too strong, and if so, remove some or all of the flavorings.

Rose Petal Vinegar

 Rose Petal Vinegar

75 g ( 3 oz ) highly scented Rose petals
1 litre ( 1¾ pints ) white wine vinegar

Wash the petals, and pack them into a sterilized jar. Pour the vinegar in to cover. Close with a vinegar proof cover and leave to infuse for about 10 days, shaking the jar occasionally. Strain the vinegar through a non metallic sieve lined with muslin. Then pour it into clean, dry bottles. Seal with vinegar proof lids and store in a cool dark place. The vinegar can now be used.

Chili Vinegar

Chili Vinegar

350 g (12 oz ) red and green chillies
1 litre (1¾ pints) white wine vinegar
2 or 3 garlic cloves

Place the chillies and the vinegar in a pan and boil for 1 minute. Slice the garlic thinly and place in clean, sterilized jars and pour in the vinegar and chillies. Store the vinegar for 2 - 4 weeks before using, shaking the bottle occasionally. Store in a cool dark place. When you have used some, just top up with vinegar.

Citron Vinegar

Citron Vinegar

2 Lemons Grated peel of half an orange
Grated peel & juice of 2 Limes
1 litre(4 cups) white wine vinegar
pinch of salt pinch of paprika

Slice one lemon crosswise. Thread on a wooden skewer. Grate the peel of the remaining lemon. In a large saucepan, bring skewer of lemon, lemon and orange peel, lime peel and juice, vinegar, salt and paprika to the boil. Remove from the heat and cool completely. Transfer to a sterilized jar and seal tightly with a vinegar proof lid. Let stand on a sunny, warm windowsill for two weeks. Strain through a jelly bag. Place strips of lemon in prepared jars or bottles and pour vinegar in. Seal tightly with vinegar proof lids. 

Opal-Basil Cinnamon Vinegar

Opal-Basil Cinnamon Vinegar

1 cup packed opal basil leaves including any blossoms, plus sprigs for garnish, rinsed and spun dry
3-inch cinnamon stick, broken in two
2 cups white-wine vinegar

Put the basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the cinnamon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at 4 days to 2 weeks. Strain the vinegar through a fine sieve, pour it into 2 very clean 1/2-pint glass jars. Add the basil sprigs and seal the jars with the lids.

Gingerbread Spice Jelly

Gingerbread Spice Jelly
 
2 1/2 cups water
18 Gingerbread spice tea bags (several tea brands sell this seasonally)
4 1/2 cups sugar
1/2 cups unsweetened apple juice
2 t. butter
2 pouches (3 oz. each) liquid fruit pectin (like Certo brand)

In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 30 minutes.  Discard tea bags. Stir in the sugar, apple juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.   Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.  Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. (Jelly may take up to 2 weeks to set.) Yield: 5 half-pints.

NOTE:  please be sure and process for your altitude.

Amish Friendship Apple Nut Bread

Amish Friendship Apple Nut Bread

1 c Amish Friendship starter at room temperature
3 ea Eggs                                 
2/3 c Vegetable oil
3 ts Vanilla                                
2 c Unbleached flour
1 c Granulated sugar                  
2 ts Baking powder
1 1/2 ts Ground cinnamon           
1 ts Baking soda
1 ts Salt                                   
1 c Nuts; chopped
2 md Apples;peeled,fine chopped

Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In a large bowl, beat together the starter, eggs, oil, and vanilla. Add flour, sugar, baking powder, cinnamon, baking soda and salt; blend. Fold in the nuts and apples; transfer batter to prepared loaf pans. Bake 50 minutes and remove from the oven. Allow loaves to cool in pans 10 minutes, then tip out onto a rack to finish cooling completely.  Note: To make 24 muffins, spoon into greased muffin tins and bake for 25 to 30 minutes

BANANA COCONUT RUM CREAM LIQUEUR

BANANA COCONUT RUM CREAM LIQUEUR

2 Ripe bananas -- mashed (one cup)
2 teaspoons Coconut extract
1 1/2 cups Rum
1/2 cup Vodka
1/2 cup Sweetened condensed milk
1/2 cup Evaporated milk
1 cup Cream of coconut

Mash bananas and blend in blender with coconut extract, rum, and vodka. Add milks and blend at low speed for one minute. Add cream of coconut or coconut milk and pulse stir for one minute (use lowest speed on blender and turn on-off eight times.) Makes about four cups.

BERRY SCHNAPPS

BERRY SCHNAPPS

2 cups Sugar
1 cup Water
4 cups Fresh berries
1 Lemon -- scrape peel from
3 cups Vodka
1 cup Sugar syrup

Make sugar syrup by dissolving sugar in water over low heat. Stir frequently. Cool. Lightly crush berries with fork. Add to vodka and lemon peel. Steep at least 30 days. Strain; may add more sugar syrup at this point. Allow to mature 2-3 weeks. Can use 2 cups vodka and 1 cup sweet white wine.

BLUEBERRY LIQUEUR

BLUEBERRY LIQUEUR

1 quart Fresh or frozen blueberries
1/2 cup Water
1 teaspoon Cinnamon
1 teaspoon Whole cloves
Strips of peel from one lemon
2 cups Sugar
1 cup Vodka

Simmer blueberries, water, cinnamon, cloves, lemon peel for 25 minutes. Strain through a cheese cloth.  Pour about 1 1/4 cups liquid into a sauce pan. Add sugar and simmer for 10 minutes, stirring occasionally. To make more liqueur, combine on cup blueberry syrup and one cup vodka. Refrigerate for 4 weeks. Makes approximately one pint.

ALLSPICE LIQUEUR

ALLSPICE LIQUEUR

3/4 teaspoon Allspice
1 1/2 cups Vodka or brandy
1/2 cup Sugar syrup

Steep allspice in alcohol for 10 days. Strain and filter. Add sugar syrup. Mature 3-4 weeks.

CINNAMON-CORIANDER LIQUEUR

CINNAMON-CORIANDER LIQUEUR

2 Inches cinnamon stick or -- 1 1/2 tablespoons ground cinnamon
1 1/2 teaspoons Ground coriander seed
2 Cloves
1 1/2 cups Vodka -- or half and half with brandy
1/2 cup Sugar syrup

Steep the herbs in the alcohol for 10 days. Strain and filter. Add sugar syrup. This is especially good with brown sugar syrup. For another flavoring, add a few raisins or currants to the vodka and a slice of scraped lemon peel.

Golden Apricot Filling

Golden Apricot Filling

½ c. water                                
¾ c. sugar

1 c. orange juice                        
1 t. lemon juice
1½ c. dried apricots, chopped

In a small saucepan, combine water orange juice.  Add apricots.  Cook over medium heat until thickened, 20 - 25 minutes, stirring frequently.  Stir in sugar and lemon juice.  Cook and stir until sugar is dissolved and mixture is thickened.  Makes 1¾ cup filling.

Banana Liqueur

Banana Liqueur

2 medium bananas                     
1 t. vanilla extract

3 c. vodka                                
1 c. sugar syrup

Mash peeled bananas and add to vodka, cooled sugar syrup, and vanilla.  Shake gently and let sit one week.  Strain and filter.  Let sit longer for additional flavoring, but may be used now.  Experiment with cinnamon or nutmeg.  Yield: one quart.