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| Acorn Squash with Apple-Raisin Filling Recipe submitted by Vicky Foster, reprinted from the Oregon Central Credit Union Newsletter Kitchen Duty column. 2 large acorn squash Cut squash in half and clean out seeds. Place in hot oven set at 350° F and bake for 20 minutes. Meanwhile mix remaining ingredients in a medium-sized bowl. Add the mixture to squash and bake for an additional 30 minutes. Let stand 5 minutes and then serve. |
| Apple and Green Tomato Relish A favorite family recipe from the kitchen of Pauline Widner. This recipe appears here in memory of Pauline with the generous permission of the Widner Family. 20 medium green tomatoes Grind all ingredients and mix together. Bring to a boil on medium heat, continue to cook for 30 minutes, stirring often. Put in pint jars and seal. Process in water bath for 10 minutes. Makes approximately 7 pints. |
| Apple Brown Betty From “Apple Talk - Sixty Recipes for Year-Round Use of Apples”. A FruitFromWashington Heirloom Recipe Award winner. |
| Apple Chicken Salad An Heirloom Recipe from Apple Talk Take six ripe apples and scoop out the centers; fill them with cold cooked chicken, minced fine, seasoned with finely minced green peppers and salt, with enough cream to moisten. Place apples in a steamer and cook until almost tender. Put them on ice and serve with mayonnaise on lettuce. |
| Apple Coffee Cake Combine: 2 cups flour Mix in separate bowl: 1/2 cup shortening Add to shortening and sugar mixture, mixing well after adding eachegg: 3 eggs Add dry mixture to the batter alternately with: 1 cup milk Pour batter into greased 9 x 13 inch baking dish. Spread apple toppingover batter. Bake at 350°F. for 30-35 minutes. Topping (prepare first) 2 tablespoons butter Melt butter in medium sauce pan. Add brown sugar and cinnamon. Stiruntil combined. Add apple slices. Stir and simmer on a low heat while youmix the cake batter. |
| Apple Delight From the Annotawo Club, Owatonna, Minnesota, recipe published in America Cooks, The General Federation of Women's Clubs Cookbook. 16 marshmallows Cut marshmallow in fourths; put in mixing bowl. Pour water over marshmallows; stir until smooth. Cool. Stir in lemon juice, orange juice and applesauce. Fold in cream; turn into refrigerator tray. Freeze until firm. |
| Apple Drop Cookies 1/2 cup soft shortening Preheat oven to 400° F. Grease baking sheets. In mixing bowl combine shortening andsugar. Mix in the well beaten egg. Sift together flour, salt, spices and baking soda; stirinto egg mixture. Add oatmeal, apples and raisins. Blend in apple juice or milk. Dropdough by tablespoons onto baking sheets. Bake in preheated oven for 10-15 minutes. Removefrom sheets. Drizzle on the Vanilla Glaze while still warm. Makes about 48. |
| Apple Jelly 3 lbs. tart apples Prepare juice in a steamer, canner, juicer according to manufacturer's directions or wash apples, remove stems and blossom calyx ends. Do not peel or core but cut into small pieces. Add water; cover, bring to boil over high heat. Simmer for 20 - 25 minutes over lower heat until apples are soft. Use a damp jelly bag or several layers of cheesecloth to strain out juice. To make jelly place apple juice in large pan. Stir in lemon juice and sugar until dissolved. Bring to boil over high, stir constantly until jelly mixture sheets from spoon. Remove from heat, skim foam, ladle into hot, sterilized jars, leaving 1/4 inch headspace. Adjust two-piece caps and process five minute in a boiling water canner. |
| Apple Muffins 3/4 c. whole wheat flour Preheat oven to 400°. Mix together flour, baking powder and salt. Combine milk, egg, oil and sugar. Add this mixture along with the grated apple to the dry ingredients. Stir just until moistened. It will be lumpy. Fill greased or paper lined muffin pans 2/3 full. Bake for 20 minutes. Makes 12 muffins. |
| Apple Oat Pancakes This recipe was created by Sue Ballo of Washington. If you get tired of ordinary pancakes these are tasty and (I would think) more nutritious than ordinary. 1 1/2 cups Bisquick® |
| Apple Oat Squares 2 1/2 cups sifted unbleached flour Sift the four, add 1 Tablespoon sugar, cut in shortening. Place egg yolk in measuringcup, add milk to make 1/3 cup liquid. Add to shortening mixture, mix to form soft dough. Roll out half of dough to form 15 x 11-inch rectangle; transfer to rimmed baking sheet.Cover with oat squares cereal; spread with apples. Mix remaining sugar with cinnamon;sprinkle over apples. Roll remaining dough for top crust; place over apples. Pinch edges together. Make cutsin top crust for steam vents. Beat egg white until stiff; spread on top crust. Bake in400° oven for 40 minutes. Combine confectioners sugar and lemon juice to make glaze. Drizzle over hot crust. Cutinto squares. Makes 20 small squares or 16 large squares. |
| Apple Pan Coffee Cake 2 c. flour Heat over to 350° F. Sift flour and add in baking powder. Cut in butter until reaches crumbly stage. Blend egg with milk and stir into flour mixture. Spread batter into well greased 11 x 13 inch baking pan. Peel, core and slice apples into eighths. Layer apple slices over batter. Sprinkle with sugar and cinnamon mixture. Bake in 350° F oven for about 35 minutes. Serve warm with sweetened whipping cream. |
| Apple Pan Dowdy This recipe is from "Good Things to Cook and How to Cook Them with your Westinghouse Electric Range," a 1940 cookbook put out by the Westinghouse Electric & Manufacturing Co. of Mansfield, Ohio. We think that it qualifies for the Heirloom Recipe Award. ½ cup corn syrup Preheat oven to 350°. Mix together corn syrup and spices. Peel and slice enough apples to fill a 3-quart baking dish almost full. Dot apples with butter, then pour over them the spice and corn syrup mixture. Cover with plain pastry, rolled rather thick. Remove from oven, cut the baked pastry in 2 inch squares and poke down among the spiced apples. Let stand until partially cooled before serving. Serve with thick, yellow cream. Serves 6-8. |
| Apple Peanut Butter Cookies 3 1/2 c. flour Combine dry ingredients. Cream together margarine, sugars, and peanut butter. Add egg, vanilla and grated apple. Stir in dry ingredients until thoroughly blended. Chill dough 1/2 hour. Shape in rounded teaspoonfuls and place on greased cookie sheet. Flatten with fork. Bake at 375° F for 12 to 15 minutes. Makes dozens of delicious cookies! |
| Apple Punch Sugar Syrup Combine plain sugar syrup and lemon juice in large bowl, mix well. Stir in apple juice and wine. Add ginger ale last, blending well. Serve at once over ice. |
| Apple Quick Bread 2 c. flour Topping: Sift four and combine with baking powder, salt and 2 T. brown sugar. Cut in shortening and mix in raisins. Mix beaten egg with the milk and stir into flour mixture to make a stiff batter. Pour into well-greased shallow baking pan. Brush dough in pan with melted butter. Pare core, and thinly slice apples. Layer in rows on the doug, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar mixture. Bake in moderate oven, 400° F. 20 minutes or until apples are tender. |
| Apple Relish Great accompaniment with pork or turkey. 1 pound large red apples Cut apples in half and core but do not peel. Put apples, pickles and onion through grinder. Stir in sugar and vinegar. Serve well chilled. Makes about 2 cups. |
| Apple Tapioca Pudding From "Good Things to Cook and How to Cook Them with your Westinghouse Electric Range," a 1940 cookbook. Another Heirloom Recipe Award winner. Pare and core 7 medium apples. Place in a buttered 2-quart baking dish. Fill cores with raisins or coconut. |
| Apple Wassail Bowl 6 small tart apples Preheat oven to 350° F. Grease 10x6x1-1/2 inch baking pan. Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender. Set aside. Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon lemon slices. Pour mixture into punch bowl. Garnish with apple halves. Serves 12.
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| Apple-Fig Salad Wash, core, and slice red apples. Arrange apple slices and canned figs on bed of salad greens. Garnish with seedless raisins or chopped dates. Serve immediately. |
| Apple-Kraut and Bratwurst Skillet From National Cattlemen's Beef Association. |
| Apple-Raisin Cookies 1 1/2 c. flour Heat oven to 375° F. In a mixing bowl combine flour, baking powder, salt and spices. In another bowl, cream butter and sugar. Add egg, beating well. Add oatmeal or wheat germ and milk and beat thoroughly. Mix in sifted dry ingredients, then add all remaining ingredients and stir to combine. Drop by tablespoonsful onto greased baking sheet. Bake in preheated oven for about 10 minutes or until lightly browned. |
| Apple-Raspberry Pie Katie's creation for an Easter dessert! 6 cups sliced apples (different kinds can be used, I included one Rome, one Hosui pear, and the rest Jonagolds) Mix these ingredients together and put in a good unbaked pie shell. Put crust on top..... (the usual pie instructions). Remember to poke/cut small holes in top crust to let steam escape. Bake for about 50 minutes at 375°. |
| Apple-Stilton Clafouti Original recipe (from The Secret Garden Bed & Breakfast Inn in Eugene, Oregon) published in The Register-Guard Entree Section, November 8, 2000. 4 apples (Fuji Apples recommended) Preheat oven to 475° F. Peel, core and thinly slice apples. Generously grease a pie pan and layer apple slices, overlapping them two layers thick. In a bowl, cream together butter and sugar. Beat in the eggs. Add milk and vanilla, beating well. Finally, mix in flour. Spoon the batter over the apples and top with finely crumbled, grated cheese (try to avoid chunks and lumps). Bake for 10 minutes at 475° F, then lower oven to 350° F and bake for another 30 minutes. Cool on rack for at least 10 minutes before serving. Dust with powdered sugar and garnish with fresh blueberries, if desired. |
| Apples in Biscuit Crust 2 c. flour Preheat oven to 450° F. In mixing bowl combine flour, 1/2 tsp. of the salt and baking powder. Cut in shortening until crumbly. Add lemon juice, egg and 1/2 cup of the water. Stir until dry ingredients are moistened. Divide dough in half. Roll half on floured board. Make into rectangle shape, large enough for bottom and sides of 13 x 9 1/2 x 2-inch baking pan. Line pan with dough. Peel and core apples, cut into eighths. Combine 1 c. of water, sugar, cinnamon and rest of salt. Bring to boil. Add apples, simmer for ten minutes. Combine cornstarch and remaining water, stir into apple mixture. Cook for five minutes longer, continuing to stir. Pour apple mixture in dough lined pan. Roll out remaining dough. Place over apple filling, trim and edge. Make cuts for steam to escape. Bake in preheated oven for 20 minutes; reduce heat to 350° F, bake for 30 minutes more. Remove from oven, spread top with thin layer of Confectioners Sugar Icing. |
| Applesauce Quick Bread Mix: 2 c. unsweetened applesauce Mix together and add to applesauce sugar mixture: Bake in a greased bread pan at 350° F. for about 1 hour. |
| Applesauce Sourdough Hotcakes Applesauce with Cinnamon and Nutmeg On a hot, greased skillet drop sourdough batter making small pancakes. Place a teaspoonful of applesauce in center of each cake. Dribble more sourdough batter covering sauce. Bake until bubbly. Turn carefully, cook until the other side is brown. Serve hot off the griddle with butter, maple syrup and a dusting of powdered sugar. Sourdough Starter The easiest way to make your own sourdough starter is to get a cup or so of good, lively sourdough starter from someone else and feed and care for it in your own sourdough pot. Add 2 c. water, 2 c. flour and 2 T. sugar and cultivate in a warm place, between 65° F and 77° F. When bubbly and active, remove amount needed for your sourdough recipe, cover and store remainder in the refrigerator until next use. Commercial sourdough starter packets are also available in the market. Fleischman's® Yeast offers a San Francisco Style with Ready-to-use Sourdough Starter kit. However, this product is for one time use such as in a recipe for sourdough pizza, sourdough bread, sourdough waffles or pancakes. It is not for setting up a sourdough pot that you can keep going for a long time. However, for the cook who doesn't want to care and feed for a sourdough pet, I mean, pot, this is a good way to go.If you don't know anyone who has a working sourdough pot where you can get some starter, you'll need to start your own. The traditional sourdough starter recipe calls for 1 package active dry yeast, 2 c. warm water, 2 c. flour. Combine all ingredients in a large glass or ceramic bowl and mix. Let stand, uncovered, in a warm place for about 48 hours. Stir occasionally. If mixture begins to dry out, add more warm water and stir. |
| Applesauce--Grandpa's Style Wash, core, peel and cut up in coarse pieces about 3 pounds of apples per quart. Cook apples until soft in a large kettle with enough water to prevent sticking. Add approximately 1/4 cup sugar per pound of apples or to taste. Sweeter varieties of apples will require less sugar. Bring applesauce to a boil, stirring constantly. Reduce heat and add spices such as cinnamon, allspice, cloves and nutmeg. Simmer for five minutes. Fill hot jars leaving adequate headspace. Remove air bubbles, adjust two-piece caps and seal. Process in boiling-water canner for 20 minutes. |
| Apricot Cobbler Combine: Mix with 6 cups pitted and quartered apricots. Put in microwave-safe bowl, cover with plastic wrap or waxed paper, and cook in microwave for 3 minutes on high. Stir. Cook for 2 more minutes or until fruit is hot and sugar mixture is dissolved. Topping: |
| Apricot Pie This recipe makes one 10 inch pie. 5 cups halved and pitted apricots Grandma and I made two of these apricot pies. I made the crust and Grandma made the filling. She layered half the prepared apricots in the pie shell, then sprinkled half the sugar/cinnamon/flour mixture on them, then repeated this layering with the rest of the apricots and dry ingredients. I put the top crust on, sealed the edges, and cut a few holes in the crust to let the steam escape. Bake this pie for about 40 minutes in a 400 degree oven. This is a good apricot pie. [ke] |
| Baked Apple Crumble 4-5 cups sliced apples Preheat oven to 375°. Grease sides and bottom of a 1-1/2 quart baking dish or 8x8x2" pan. Place sliced apples in pan. In mixing bowl combine dry ingredients. Cut in butter and mix until crumbly. Layer crumbles over apples. Bake 35 minutes. Serve warm. |
| Baked Apples Serves 4
You will need: 9 inch square pan With sharp paring knife, hollow out the center of each apple, removing the core, stem and blossom ends. Pack a couple tablespoons of brown sugar into the hollowed core area of apple. Sprinkle cinnamon on top of brown sugar then place about 1 teaspoon butter on top of the cinnamon and brown sugar. Pierce apple skin in several places with fork to let steam escape and place in baking pan. Pour about 1/2 inch of hot water in bottom of pan. Bake at 375 degrees for about 30 minutes. Apples should be soft but not mushy. Serve hot with vanilla ice cream or whipped cream or serve cold with half-and-half cream for breakfast. Yum! |
| Baked Blue and Brie with Apple Wedges Source: Adapted from The Register-Guard, April 17, 2002) 1 wedge, 8-ounces, brie cheese Preheat oven to 350°F. Cut brie horizontally, place half cut side up in an ovenproof dish. Sprinkle blue cheese on top of brie, press it down firmly. Place other half of brie cut side down on top of first half. Bake until cheese is slightly soft, about 5 minutes. Don't leave it in the oven too long or it will become runny. Serve at once as a spread for apple wedges. |
| Baked Doves with Apple Stuffing Mrs. Milton Tathbun, Fitzgerald, Georgia 12 doves Apple Stuffing - 3 c. fresh bread crumbs Put doves in large saucepan; add a little boiling salted water. Cover; simmer until tender. Drain; set aside. Preheat oven to 425° F. Grease roasting pan. Prepare Apple Stuffing. In mixing bowl combine remaining ingredients. Mix well; turn into pan. Arrange doves, breast down, in stuffing. Bake in preheated oven for 25 minutes, or until browned. Serves 12. |
| Berry Blaster Smoothie 2 c. apple juice Place all ingredients in blender. Mix on low speed for 30 seconds then blend on high speed until smooth. Serves 3-5. |
| Berry Shake banana, sliced Mix and blend. Serves two. For variation use 1/2 c. diced soft fruit, such as peaches, pears, or apricots. |
| Bird's Nest Pudding An Heirloom Recipe from Apple Talk Core and pare eight apples, put into a deep, well-buttered pudding dish, fill the centers with sugar and a little nutmeg, add one pint of water and bake until tender, but not soft. To two cups of flour add three teaspoonfuls of baking powder, one teaspoonful of salt, one pint of milk and the well-beaten yolks of four eggs; stir thoroughly and fold in the whites of four eggs beaten dry. Pour over the apples and bake for one hour in a moderate oven. Serve hot with any pudding sauce. |
| Black Currant - Pear Ice 2 cups water |
| Butterscotch Apple Pudding Serves 10 1/2 c. butter or margarine Melt butter or margarine in large skillet or kettle with cover. Stir in 1 c. of brown sugar, 3/8 c. flour and 1/8 t. salt. Gradually stir in water; cook, stirring constantly, until thickened and smooth. Add apples and lemon juice; mix well. Remove from heat. In mixing bowl combine remaining flour, baking powder, 1/2 t. salt and cinnamon. Stir in remaining brown sugar. Combine egg, milk and shortening. Add to flour mixture; stir until dry ingredients are moistened. Drop batter by spoonfuls into applesauce mixture. Bring pan to boil over high heat; cover; simmer for 20 minutes. Serve warm with cream, if desired. |
| Butterscotch Apples Serves 6 8 apples Preheat oven to 350°. Grease 10x6x1-1/2 inch baking pan. Peel, core and quarter apples; arrange in pan. In mixing bowl blend flour and sugars. Cut in butter until mixture resembles coarse crumbs. Add vanilla and water; mix well. Spread on top of apples; cover with foil. Bake in preheated oven for 1 hour. |
| California White Cheddar with Apples 8 rectangular slices sharp California white cheddar Cut cheese into rectangles that are about 1/4-inch thick and about 2 1/2 by 1 1/2 inches. In a small saucepan combine all ingredients except the cheese. Cook over medium-low heat for 15 minutes, stirring occasionally. Remove from heat and let cool. Place one slice of cheese on an individual serving plate. Top with 1/4 of the apple walnut conserve. Partially overlap with another slice of cheese. Garnish with walnuts. Makes 4 servings. (Source: California Milk Advisory Board) |
| Candied Gala Apples Add a little food coloring for some interesting effects...how about green CandiedGalas for St. Paddy's Day? This recipe will make six candied apples if you use smallersized fruit. Planning a party and want to make candied apples for a crowd? Order a giftbox online from Fruit From Washington and make a special request for the smaller sizedGalas that are perfect for this recipe! >1 1/2 c. sugar4 T. water 4 Gala apples 4sticks (shishkabob type) Place sugar and water in a heavy saucepan and boil mixture for about 4 minutes (to thehard ball stage, 250° F on a candy thermometer). Wash and dry apples. Poke a stick intoeach apple. Dip apple into hot sugar mix, turn to coat. Let cool on wax paper. Serves 4. |
| Caper Sauce 1/4 cup + 2 tablespoons butter Melt butter in a saucepan and stir in flour with wire whisk. Heat broth to a boil. Add liquid to butter and flour mixture. Stir vigorously until smooth. Simmer for 10-15 minutes over low heat, stirring frequently. Add capers and serve. Horseradish Sauce Alternative: Substitute 1 T. (or more, according to taste) of freshly grated horseradish for the capers. |
| Caramelized Apple and Toasted Walnut Pie 2 tablespoons butter Melt butter in 10-inch, nonstick skillet over medium heat. Add apple slices and sugar. Saute, tossing occasionally, until apples are soft and golden brown, about 12 minutes. Let apple slices cool slightly. Carefully place chopped apple or fan apple slices over cheese; sprinkle with walnuts. May be served right away, or chill if it is to be served later. May be prepared several hours in advance. Serve at room temperature, accompany with assorted crackers and bread slices. Makes 8 appetizer servings. (Source: California Milk Advisory Board) |
| Carrot Pudding Carrot PuddingThis makes a nice holiday dessert. It can be cooked on top of the stove just in case the oven is being used to cook the turkey! 1 c. grated raw carrots Mix carrots, potatoes, sugar, and butter well. Add eggs, flour, and soda, blend well. Add spices; blend. Add raisins and currants; blend. Place in steamer. (Or use juice cans, greased and covered tightly with foil. Tie two layers of foil on the top with string.) Fill pan 2/3 full of water. Put steamer (or can) of batter in pan, cover and steam for 2 hours or until done. Can be served with Plum Pudding sauce. |
| Cheddar Apple Bread Hope you like it! Submitted by Debbie Bliss |
| Chicken and Asian Pears 2 whole chicken breasts, boned and skinned Cut chicken breasts into slices across the grain. Heat sesame oil in a skillet, add grated ginger and stir. Add sliced chicken, cook slowly until golden brown (2 min. on each side). Sprinkle lightly with salt and pepper. Core pears. Cut in slices (length-wise). Add to chicken, sprinkle with sugar and stir lightly. Cover and cook until pears are heated through. Serve hot. |
| Chow Chow In this recipe it is not necessary to measure all that carefully. 2 - 3 quarts of ripe tomatoes (scald, peel and cut into pieces) Finely chop all tomatoes, onions, peppers, apples and celery in a food processor or put through meat grinder. Mix with remaining ingredients. Cook over medium heat, stir occasionally, until of consistency to your liking. Taste and correct seasoning. Fill hot jars to 1/4 inch of top, adjust two piece caps and seal. Process 10 minutes in boiling-water canner. |
| Christmas Cheer Punch 2 c. cranberry juice Blend cranberry and apple juice, sugar and other fruit juices. Refrigerate. Add ginger ale and sherbet just before serving. Serves 10-12. |
| Cider Ice 2 c. apple cider |
| Cider Punch 2 c. apple cider Combine orange and lemon juice. Sweeten to taste. Add cider and chill. Add ginger ale when ready to serve. Makes 8 servings. |
| Classic Cole Slaw 1 Granny Smith apple Coarsely shred apple and mix with cabbage and carrots. In a large bowl, whisk together mayonnaise, honey, vinegar and salt. Pour over vegetables and toss well. Serves 8. |
| Confetti Pear Salad From my favorite grocery store’s weekly flyer. 8 c. assorted torn mixed salad greens Lay greens on platter; top with pears, cooked chicken, green onions or shallots, and nuts. Top with cheese. Combine vinegar and oil to taste; drizzle over salad. Serve with crusty bread, if desired. Serves 4. |
| Cookout Zucchini and Green Apples - Skewered These vegetable and fruit kabobs were really good. The Granny Smith apples added a pleasant tartness! -ke You'll Need: 2 medium Zucchinis If you are using wooden skewers, soak them in water for 5 or 10 minutes before you add the vegies and fruit so the skewers won't burn when placed on the grill. Slice zucchini in 1/2" rounds; thread on skewers alternating with mushrooms, green pepper, apples and tomatoes being careful to skewer zucchini slices horizontally to keep them firmly in place. Brush with melted margarine or butter and place on barbecue grill over medium hot coals. Turn occasionally, basting with sauce. Cook for about 15-20 minutes. Serves 4 to 6. |
| Danish Apple Pudding Adapted from “A World of Good Eating: A Collection of Old and New Recipes from Many Lands” (Phillips Publishers, Inc., 1951) 1 package Zweiback Preheat oven to 350°F. Roll out a package of Zweiback. Mix the butter and sugar with the crumb mixture. Place a layer of crumb mixture in a greased loaf pan, then add a layer of sliced apples. Repeat alternating layers of crumb mixture and apples to fill the pan. End with layer of crumbs. Dot the top with butter and pour fruit syrup over all. Bake for one hour. Serve with whipped cream. |
| Depression Cake 2 c. sugar Simmer the first five ingredients for 10 minutes, stirring occasionally. Cool 10 minutes. Blend together the remaining ingredients and stir into saucepan mixture. Pour batter into well-greased and floured 13x9-inch pan. Bake at 350° for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool and dust with powdered sugar, if desired. Note: 2 cups water may be substituted for the coffee. Diced candied fruit may be added for an easy to make fruit cake. |
| Dessert Pears Recipe by Marylou Wadkins of Wenatchee, Washington. Tasty with vanilla ice cream. Halve and core Bartlett Pears, unpeeled |
| Drying Apples Select firm textured apples for drying. To prepare the fruit, wash and slice into 1/4 to 1/2 inch slices. Pre-treat with a lemon juice/water solution (1 cup of lemon juice to 1 quart of water) or an Ascorbic Acid (Vitamin C) solution to prevent browning. Place slices onto drying rack. Dry fruit at 135° F. When fruit is pliable and there is no sign of moisture it can be stored in air tight bags or jars. After proper drying, apples and pears will keep in a cool, dry place from six months to a year." 40@"Drying Pears |
| Dutch Apple Cake 3-4 cups sliced apples Preheat oven to 400°. Place apple slices in 9 pie pan. Sprinkle cinnamon and sugar mixture over fruit. To hurry things up, if you have a microwave oven, precook the fruit on High setting for 5 minutes while you prepare the rest of the ingredients. Use a whisk to beat egg in bowl. Mix in sugar, flour, oil and lemon (or orange) juice. Remove pie pan from microwave and pour batter over hot fruit. Place in pre-heated 400° oven and bake for about 25 minutes or until top is golden brown. Makes a delicious dessert or special breakfast treat. |
| Easy Apple Butter This recipe appeared in Ruralite, submitted by Mrs. Arthur Martinson of Scio, Oregon in February 1967. 4 quarts sliced apples (our Jonagold or Rome Beauty are good choices) |
| English Cinnamon Apple Brunchies Good holiday breakfast! 4 english muffins, split in halves Place english muffin halves on cookie sheet. Put a layer of apple slices on each, brush with melted maragarine, sprinkle with brown sugar and cinnamon. Bake at 425°F for about 15 minutes. Serve warm. |
| Everybody's Favorite Apple Pie 6-8 apples, pared, cored and sliced (we recommend our Jonagolds or Romes) Preheat oven to 400° F. Combine sugar, flour and spices. Mix with apples. Line 9-inch pie pan with pastry. Fill with apple mixture. Cover with top crust. Seal edges and cut slits for steam to escape. Bake for approx. 50 minutes or until done. Top a lamode, with vanilla ice cream (the way Grandma Barbara likes it) or serve with slices of extra sharp cheddar cheese (Grandpa Dee's favorite accompaniment). |
| Favorite Apple Cake Serves 8-10 1 1/2 c. sugar Preheat oven to 350°. Beat together 1 1/2 c. sugar, oil, eggs, flour, salt, baking powder, juice, and vanilla. Grease tube or springform pan. Put into pan layer of batter then layer of apples, layer of sugar/cinnamon mixture. Make about two layers and end with sugar mixture. Bake for about 1 1/4 hrs. Cool in pan. |
| Fresh Apple Bundt Cake Mix: |
| Fresh Apple Cake - Italian Country Style 2 eggs Preheat oven to 350°. Beat together eggs and milk. Add sugar and salt, continue beating. Sift flour and mix with other ingredients. Peel, halve and core pears. Cut into thin slices. Mix with batter. Grease 9-inch cake pan with 1 T. butter, lightly sprinkle bread crumbs into pan. Remove excess crumbs. Put batter into pan, level with spatula. Dot surface with remaining butter. Bake in 350° oven for 45 minutes. Cool before removing from pan. |
| Fresh Peach, Apricot or Pear Mousse 1 c. fresh peaches, apricots or pears Peel and cut up fruit, cover with sugar and let stand one hour, then press through sieve or run through food mill. Combine strained fruit with cream and flavoring. Freeze according to ice cream maker or frozen dessert machine manufacturer's directions or follow the general directions for making frozen desserts. |
| Fresh Pear Curry This pear curry is great served with ham! 3 fresh pears Preheat oven to 350° F. Cut pears in half and core. Arrange in a greased baking dish. Mix all remaining ingredients and spoon into each pear half. Bake about 40 minutes or until tender. Makes six servings. |
| Fried Apples This recipe comes from the apple growing regions of Virginia. 6 Red Delicious or Rome apples Peel, core and slice apples into thick slices. Place in a skillet with the water and butter. Cook over moderate heat, until tender. Stir to prevent sticking. Sprinkle with the brown sugar and lemon juice. Toss, cover and let stand 10 minutes. Serve with fried ham slices or homemade sausage for breakfast. Serves 6. |
| Fruit and Cream Cheese Pie 3 c. peeled and diced apples or pears Preheat oven to 375° F. Place fruit in small saucepan with 1/3 c. of sugar, 1 T. flour, 1 tsp. lime rind and cinnamon. Heat and stir until sugar is dissolved. Simmer for five minutes until fruit is tender. Set aside to cool. In a bowl, beat cream cheese, lime juice, remaining flour, remaining sugar, remaining lime rind, salt, light cream and egg yolks. Beat egg whites until stiff and fold into cheese mixture. Place cooled fruit mixture into pie shell and top with cream chesse mixture. Bake 45 minutes. Cool and serve. |
| Fruit Cake The last few years I've been making fruit cake by simply adding whatever dried and candied fruits suit me to a basic pound cake recipe. I've used dried black currants, pears, apples, apricots sometimes with the addition of citron and candied lemon peel. Here is a nice basic pound cake recipe.(ke) Bishop's Cake1/2 pound butter2 cups granulated sugar 2 cups unbleached flour 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 5 eggs Preheat oven to 350 degrees Farenheit. Grease and flour the pan(s) you intend to use. For a plain cake, a 10-inch bundt pan works. For fruit cakes, use three or four small (6 inch) round cake pans or 8 inch x 4 inch bread pans. The small round pans are nice because they fit in most fancy holiday tins. Cream together butter and sugar and beat with electric mixer until fluffy. Sift flour and add to butter mixture. Stir just enough to blend. Stir in lemon juice and vanilla. Add eggs, one at a time, mixing well after each addition. If making fruit cake, gently stir in the prepared fruit (see below). Pour batter into pan(s). Check after 50 minutes of baking but may take longer. After 30 minutes of baking, cover cake pan(s) with aluminum foil to help prevent over-browning. Test cake(s) for doneness with wooden pick. After removing cake(s) from oven, let set for a few minutes, then remove from pan(s) and cool on rack. Fruit Suggestion: For dried fruit such as apples, pears, apricots, chop these the day before, put in a bowl and add a cup or two of rum. Cover the bowl with plastic wrap and let sit overnight. Then add this fruit along with raisins and currants and candied fruit such as chopped candied orange, lemon peel and/or citron to the cake batter just before pouring it into the pans. Fruit Cake Care: after the cake(s) are cooled, wrap in plain muslin or cheesecloth that has been dampened with rum. Put cake(s) in tin(s) until the holidays. Remember to check the fruit cake(s) every few days and dampen the cloth with more rum if it looks dry. |
| Fruit Cobbler 1 c. sugar Preheat oven to 425° F. Grease 2 quart casserole. Place fruit in casserole dish. Sprinkle 1/2 cup sugar over fruit. In mixing bowl, cream shortening and remaining sugar. Separately, combine flour, salt and baking powder. Then combine beaten egg with milk and vanilla. Add flour alternately with milk to creamed mixture. Beat well after each addition. Spread over fruit in casserole dish. Bake in preheated oven for 30 minutes or until brown. Serves 6. |
| Fruit Fritters - Apple Fritters & Pear Fritters Fritter Batter - Combine sifted flour with sugar and salt. Beat eggs and milk together. Add dry ingredients. Mix until smooth. Apple Fritters - For Apple Fritters prepare fritter batter. Add 4 T. sugar, 1 1/2 c. pared, chopped apples and 1/4 tsp. cinnamon. Drop by spoonfuls into deep fat heated to 365° F. Fry until evenly browned. Drain on crumpled absorbent paper. Sprinkle with powdered sugar. Serve with maple or fruit syrup. Pear Fritters - For Pear Fritters prepare fritter batter. Add 1 T. sugar, 1 1/2 c. pared, chopped pears and 1/4 tsp. nutmeg. Drop by spoonfuls into deep fat heated to 365° F. Fry until evenly browned. Drain on crumpled absorbent paper. Sprinkle with powdered sugar. Serve with maple or fruit syrup. |
| Fruit Kiss Torte 4 egg whites Prepare the torte a day ahead. Preheat oven to 300°. Grease well 10 x 6 x 1 1/2 inch baking dish. Beat egg whites until foamy in mixing bowl. Gradually add sugar, beating whites and sugar until stiff and glossy. Fold in vanilla and vinegar. Spread in pan. Bake for 1 hour. Turn off heat, leave pan in oven for 15 minutes more. |
| Fruit Leathers Pureed fruit can be dried on special, heavy plastic sheets in your electric dehydrator. To prepare apples or pears for leather making, wash fruit thoroughly, remove seeds, puree in a blender or food processor until smooth. Mixture should be of pouring consistency. It is important to add honey to help keep the leather pliable when dried. If the puree is too thick, add liquid to thin. If too tart, add more honey or sugar. Heat apple or pear mixture to 190° F to prevent oxidization, cool before pouring onto dehydrator trays. Coat trays with a layer of fruit puree about 1/8 inch thick. Dry at 135° F until leathery. Becareful there are no moisture pockets. Roll up fruit leather while warm, wrap in plastic and store. Makes a great, easy to pack snack for any outing." 42@"Mom's Waldorf Fruit Salad (Without Nuts) |
| Fruit Pizza 4 c. corn flakes cereal, crushed to 1 cup Preheat oven to 350° F. Combine corn flakes, sugar, margarine and corn syrup. Press mixture evenly into bottom of 12-inch pizza pan. Bake for 5 minutes or until lightly browned. Allow to cool. Combine cream cheese and marshmallow cream. Spread over crust. Arrange fruit over cream cheese mixture. Chill for 1 hour or until firm. Cut into 12 slices. Serves 12. |
| Fruit Pudding Sauce 1 c. sugar Blend the sugar, flour and salt. Add the fruit juice that has been heated to a boil and stir until smooth. Return to boil and continue to cook for 3 minutes. Stir in the butter and serve over pudding. |
| Fruit Puffs Peel as many pears as desired, roll in sugar and cinnamon then roll up in pie pastry and bake at 450° for 15 minutes. Serve with whipped cream or lemon sauce. May use bananas or any other fruit desired. |
| Fruit Slaw For Slaw: For Dressing: Slice the cabbage finely with a sharp knife. Mix with oil and seasonings and leave in the refrigerator for a couple of hours. Slice the apples thinly and toss in lemon juice. Add the grapes and cucumber. Mix the dressing ingredients together and add to the salad with the cabbage. Toss thoroughly. Tear endive into pieces (if desired) and mix into the salad. Spoon fruit slaw into a salad bowl and serve. Serves 6. |
| Fruit Smoothies Go blender crazy creating a concoction of your own fruit smoothie. Start with your main liquid, say apple or orange juice. Put about two cups juice into the blender container. Add a modicum of fresh or frozen fruit and berries such as pears, peaches, apricots, raspberries, and/or blueberries, depending on what's in season. Add a banana for extra creaminess, calories and nutrition. Drizzle in honey for sweetener. Add a dollop of yogurt for your calcium hit. Place the lid on the blender and blend on high (or higher) until smooth. Taste and correct as needed. Sprinkle with cinnamon or nutmeg. Serve straight away in a tall glass. |
| Fruit Sundae Top ice cream with any favorite preserve, marmalade or jam for a delicious sundae. If desired, top that with whipping cream. |
| Fruited Tapioca Cream 2 T. sugar Combine sugar, salt, tapioca, egg yolk, and 2 tablespoons of the milk. Scald remaining milk indouble boiler, add gradually to first mixture,stirring constantly; return to double boiler andcook five to eight minutes, still stirring untilthickened. Remove from heat, fold in stiffly beaten egg white and vanilla, and chill. Arrange fresh fruit in sherbet glasses and pour tapioca cream over the fruit. Top with whipped cream, if desired. |
| Georgia Pear Relish 10 lbs. pears, peeled, cored and coarsely ground Place pears, peppers, onions, vinegar and sugar in large pan. Tie celery seeds, pickling spices and mustard seeds in muslin or cheesecloth bag and add to the mixture. Bring to a boil, stirring occasionally and simmer about 40 minutes. Discard spice bag. Pour relish into hot sterilized jars and cap with two-piece lids. Process in boiling-water canner for 15 minutes. Store in cool, dark, dry place until ready to use, then refrigerate after opening. |
| Ginger Pears Recipe sent in by Carrie Gordon of Prineville, Oregon. She notes that it is "especially delightful with a pork roast." 4 lbs. ripe pears (14 medium), d'Anjous or similar types Wash, pare, quarter and core pears. Place in 4 qt. bowl containing 1 qt. water and 1 T. vinegar to prevent darkening. Drain. Pour thin layer of sugar over bottom of a 4 qt. bowl. Begin layering pears, cut side down, covering generously with sugar as you pack. Cover. Let stand 6-8 hours at room temperature. Pour into 4 qt. kettle; add lemon juice and ginger. Bring to a boil; simmer, uncovered, over low heat, stirring frequently, until pears are tender and translucent, about 1 hour. Add lemon peel and vinegar 5 minutes before cooking time is complete. Ladle pears into 5 hot half-pint jars; cover with syrup, filling to within 1/4" of top. Process in a boiling water bath 20 minutes. |
| Glazed Fresh Pears 8 firm ripe pears Peel pears, leave whole with stems attached. Stud each with three cloves. Mix sugar, jelly, water and cinnamon. Heat to boiling point. Place four pears in hot syrup, covering about three-fourths of each. You may need to add more water. Cover and simmer about twenty minutes, until pears are tender. Remove first batch of pears from syrup. Repeat with remaining pears. Return all pears to the syrup and allow to cool. Carefully remove pears, place in serving dishes and chill. Makes eight servings. |
| Glazed Pears 16 pears, unpeeled, cored and sliced lengthwise in wedges (use all of onevariety or combine such different varieties as D'Anjous, Red D'Anjous, Boscs andBartletts) |
| Grandma Violet's Basic Fruit Salad Serves 4 Toss with fruit |
| Grandma’s Applesauce Cake 1 cup shortening Cream shortening and 1 cup sugar. Add applesauce. Sift together and add flour, spices and 1 cup sugar. Stir in raisins. Bake in 2 9 inch round pans at 350 degrees for about 45 minutes. |
| Granola Cereal (A nice mellow granola without nuts) 1/4 cup vegetable oil (or a bit less) Mix ingredients well. Toast in shallow pan in 350 degree F. oven about 10-12 minutes. Stir a couple times and watch it closely. The granola should be evenly browned. Easier to make up a batch of this camp cereal before you leave home and carry it in tightly sealed, plastic bags. |
| Great Apple Scones 2 cups sifted unbleached flour |
| High Protein Breakfast Cookies Great to make ahead and eat for breakfast, or take-along on those mornings when you're rushing out the door! 2/3 c. margarine, or butter (softened) Preheat oven to 375°F. Cream butter and sugar. Thoroughly mix in egg and vanilla. Stir in flour, baking powder and salt. Add oatmeal, cheese and raisins and mix well. Stir in chopped apple. Drop by large spoonfuls onto ungreased baking sheet. Bake at 375°F for 15 minutes. Cool on racks. Store in tightly covered containers in refrigerator or freezer. |
| Homemade Energy Gel 2 or 3 T. runny jam or fruit syrup Combine jam and syrup, flavor to taste with Tang or Kool Aid crystals. Insert mix into a refillable plastic tube (found in camping or athletic supply stores). |
| Homemade Peach Ice Cream Great recipe for a family gathering. Serves 20. Based on the Fresh Peach Ice Cream recipe of Mrs. Julian Deal, of Eudora, Arkansas from “America Cooks, The General Federation of Women's Clubs Cookbook” (edited by Ann Seranne, G.P. Putnam's Sons, NY, 1967). 12 ripe medium peaches Chill 4-quart freezer container. Dip peaches in boiling water; plunge into cold water. Slip off skins; cut in half; discard pits. Press peaches through sieve or food mill into mixing bowl. Stir in lemon juice and sugar; let stand for 15 to 20 minutes. Combine remaining ingredients; stir into peach mixture. Fill freezer container two-thirds full of peach mixture; cover tightly; set in freezer tub. Freeze until firm following manufacturer's directions or the general directions for making frozen desserts on the FruitFromWashington Frozen Desserts page. |
| Homemade Trail Mix or Gorp Totally to taste! Customize your own version of gorp or trail mix blend with any combination, in any amounts, of the following ingredients: Dried fruit such as dried apples, dried pears, dried apricots, dried peaches, dried plums, dried blueberries, dried cranberries, dried papaya, dried pineapple, dried mango Raisins or golden raisins |
| Honey Baked Pears 4 fresh pears Preheat oven to 350° F. Cut pears in half and core. Arrange in a greased baking dish. Mix lemon juice with honey and pour over the pears. Dot with butter and sprinkle with cinnamon . Bake about 40 minutes or until tender, basting occasionally. Makes eight servings. |
| Horseradish Sauce 1/2 c. whipping cream Beat whipping cream until it is stiff and stands in peaks. Add salt and well drained horseradish. Mix well. Serve with beef or ham. |
| Hot Cider Punch 2 qts. apple cider In large saucepan combine cider, cinnamon, mint, nutmeg and sugar. Stick cloves into orange slices and add to cider. Simmer slowly (do not boil). Before serving, add alcohol if desired. Serves 12-16. |
| How to Prepare Dried Apples for Use in Apple Pie Filling and Sauces 1/2 pound dried apples Combine dried apples with water in heavy saucepan, place over low heat. Simmer, covered, until apples have the consistency of thick preserves. Add more liquid as needed. Be careful heat is not too high. Stir periodically to prevent scorching. When thickened consistency is reached, remove from heat and stir in spices. Taste and add sugar as need. Let cool completely. Use as filling in such recipes as Fried Apple Pies. Left over filling will keep covered in the refrigerator for about a week. Also makes a nice sauce garnish for roasted pork and poultry. |
| Indian Pudding with Apples An Heirloom Recipe from Apple Talk Scald two quarts of sweet milk, stir in a cup of cornmeal until the mixture thickens. Remove from the fire, add one and one-sixth cups of molasses, one teaspoonful of salt, one-half teaspoonful each of nutmeg and cinnamon and two cups of sweet apples, pared, cored and quartered. Pour into a deep pudding dish and bake for four hours. When the pudding has baked for one and one-half hours, add, without stirring, one pint of cold milk. Serve with cream and sugar or syrup. |
| Instant Jam A quick and easy microwave jam recipe for summer berries 3 c. whole fresh berries (separate or combine: strawberries, raspberries, boysenberries, marionberries, blueberries or blackberries) Wash berries, remove stems or hulls and crush in a bowl. Measure 1 cup crushed berries into a 3 quart microwave safe casserole dish. Stir in half of the sugar, lemon juice and butter. Cook uncovered in microwave for 8 minutes. Stir every couple of minutes. Repeat with the second batch using remaining ingredients. Makes 2 cups of instant berry jam. Serve warm over fresh baked scones. Refrigerate in covered container. |
| Katie's Homemade Eggless Pancake Mix (great for camping) In food processor with mixer blade, mix: When ingredients are thoroughly mixed, store in zip-lock freezer bags. To use: Mix equal parts water and pancake mix with 1 tablespoon cooking oil per cup of pancake mix. When car camping, we serve these pancakes with butter, syrup and applesauce. Sometimes, if we're lucky and find a patch of blueberries, we'll add fresh blueberries to the mixture and voila, Blueberry Pancakes! |
| Little Fried Apple Pies (Recipe adapted from one by Katie Slocum, of Madera, California as published in America Cooks) Pastry for 2-crust pie Roll out pastry 1/8 inch thick on lightly floured board; cut into circles about 5 to 6 inches in diameter. Combine fruit and sugar; place 1 1/2 T. on one side of each round of pastry. Moisten edges with water; fold into semicircle, enclosing filling. Press edges with fork to seal. Heat oil to 365° F in deep skillet. Fry pies for 3 to 4 minutes, or until browned. Drain on absorbent paper; sprinkle with confectioners' sugar. Makes 12 small pies. |
| Marcel Proust's Apple Tart (Prepared with Compote) But since they were having luncheon late, in spite of the fact that the street was beginning to fill with a Sunday crowd, only the large apple tart was served, a tart that looked as yellow as the door of the General Shop on the Square (...). It was definitely a Sunday tart, gazed at with admiration and eaten with relish... 7 oz. puff pastry Compote: Filling: Preheat oven to 400°. Roll pastry into circular shape and place in large flan dish. Trim away surplus dough, crimp edges in decorative fashion. Prepare compote by combining compote apples with 1/2 c. sugar and 7 1/2 Tablespoons of water in a medium saucepan. Cook uncovered over low heat, stirring occasionally. Cook for about 30 minutes, reducing the liquid and blending apple pieces into a rough purée. Cool slightly and spread over pastry in flan pan. Prepare tart apples for filling. Layer them over the compote in the flan pan, leaving about 1/8 inch between apples and outer edge. Melt butter and brush some over the apples. Sprinkle portion of confectioners' sugar on top. Bake in oven for 30 minutes, repeating butter/sugar topping sequence two more times during baking. Remove tart when apples are golden and pastry is cooked through. Serve hot topped with vanilla ice cream. |
| Maxim's Pears These two d'Anjou pear desserts are from Grand Recipes, a booklet of Grand Marnier Liqueur recipes sent in by Barbara A. Eberhart. 6 large, ripe d'Anjou pears 1. Carefully peel pears, core from the bottom to remove pits but leave stem. Combine water, 1/2 cup sugar and vanilla in saucepan, bring to a boil. Reduce heat, simmer 5 minutes. Poach pears in syrup until just tender but still firm. Allow pears to cool in syrup, then remove and drain on paper towels. Chill. 2. Place egg yolks in a mixing bowl and start beating while slowly adding the sugar. Continue beating for about 5 minutes until mixture is light colored and very thick. Beat in Grand Marnier. 3. Set the bowl in a pan of simmering water; continue beating for 5 minutes. When egg mixture is foamy and warm, remove the bowl from hot water and set it in a pan of ice cubes or ice water. Continue beating until it is very thick and creamy. Fold in whipped heavy cream. 4. Pour into a deep dish from which it will be served. Chill. Fill the pears with ice cream and arrange them on the chilled mousse. Decorate with sweetened whipped cream put through a pastry tube and crystallized violets. (Serves 6) |
| Mint Bosc Pear Garnish Cut bosc pears in half and core. Place pears in oven proof pan. Fill each half with a spoonful of mint jelly. Heat under broiler. Serve with roast lamb or broiled chops. |
| Mint Sauce 1/3 c. mint, chopped Stir ingredients until blended. Serve with lamb. |
| Moma's Pear Preserves “The recipe was brought over the Oregon Trail from Illinois by my great-grandparents and grand-parents, and you can’t buy it in stores. My Mother’s ‘Cellar’ was never complete without it for winter use.” - Bertha Snyder Goetz (From Juneau Centennial Cookbook, written and collected by Jane Stewart and Betty Harris, edited and designed by Phyllice F. Bradner. Published in 1980). 6 lbs Bartlett pears, washed, stemmed, and dark spots cut out. Cut in half lengthwise, then in quarters (8 pieces to 1 pear). Have ready a large preserving kettle with 5 lbs sugar. Add 3 C boiling water and stir until sugar is dissolved. As it boils up, add the pears gradually until all are in the syrup. Add 36 whole cloves and 4 - 5 sticks of cinnamon, leaving lengthwise as much as possible as it looks nice in the jars. Cook about 11/2 hours at a steady pace after it boils up. When it turns a light amber color, turn off heat. Let cool. (Will get a little darker.) As it boils, use a wooden spoon to push down sides of kettle and pears to center ones get well cooked too. (Note: Use standard canning procedures to process). |
| Mulled Cider 1 quart apple juice or apple cider Combine ingredients and simmer 20 minutes. Strain out spices. Serve hot. 6 servings. Stay warm at chilly Autumn outings with a thermos of Hot Cider! |
| New York Vanilla Ice Cream 1 c. sugar Blend sugar, cornstarch and salt. Add scalded milk and cook in double boiler over hot water 10 minutes, stirring often. Gradually add hot mixture to the beaten eggs, stirring constantly then return to double boiler and cook 3 minutes more. Cool, fold in the whipped cream and vanilla and freeze in ice cream freezer or ice cream maker according to manufacturer's directions or the general directions for making frozen desserts. Makes 1 1/2 quarts. |
| Old Fashioned Candied Apples Adapted from Apple Talk. |
| Old-Fashioned Fruit Crisp (Apple, Pear or Peach) 1/4 c. wheat germ Heat oven to 375° F. Combine first six ingredients, mix well and set aside. In large bowl combine fruit, water, brown sugar and cinnamon, tossing to coat. Spoon fruit mixture into baking pan. Top with reserved mixture. Bake 25-30 minutes or until fruit is tender. Serve warm topped with ice cream or frozen yogurt, if desired. Serves 4-5. |
| Old-Time Pear Mincemeat New-time cooks win praise on pies made with Grandma's pear mincemeat. From: Freezing & Canning Cookbook, Prized Recipes from the Farms of America, Edited by Nell B. Nichols, Farm Journal, Inc. 7 lbs. ripe Bartlett pears Core and quarter pears. Cut lemon into quarters, removing seeds. Put pears, lemon and raisins through food chopper. Combine remaining ingredients in large kettle. Add chopped fruit mixture. Bring to a boil over medium heat; simmer 40 minutes. Pack at once in hot pint jars. Adjust lids. Process in boiling water bath (212°F.) 25 minutes. Remove jars from canner and complete seals unless closures are self-sealing type. Makes 9 pints. |
| Onions and Apples - A hot relish to serve with meat Source: Woman's Day Collector’s Cook Book, Pub. E. P. Dutton & Co., Inc. 1960 (it was one of Grandma's cook books). Put 2 cups sliced onion and 3 cups peeled sliced apple in skillet with 2 tablespoons butter or bacon fat; cover; simmer over low heat until apples are soft and onions tender (about 10 minutes). Season; add 2 tablespoons brown sugar, and serve with meat. Serves 4. |
| Ozark Bread Pudding 10 slices French bread, lightly toasted Preheat the oven to 350° F. Arrangebread in two-qt. baking dish. Sprinklewith raisins if desired. Beat the eggs wellwith the sugar. Gradually beat in milk andcream. Stir in salt and vanilla and pourover bread. Sprinkle with cinnamon andbake 30 - 40 minutes, or until set. Servehot or chilled and top with whippedcream if desired. Serves 10-12. |
| Ozark Pudding Reputably Bess Truman's Recipe and Harry S. Truman's Favorite Dessert |
| Pacific Northwest Apple Confections 8 to 10 apples, unpeeled Wash apples, chunk into small pieces, cook in water until tender, about 15 minutes. Sieve apples through a food mill to remove peelings and seeds. Measure 4 c. pulp into a heavy 2 quart saucepan. Cook until thick, stir often to prevent scorching. Soften gelatin in cold water. Combine sugar and cornstarch and add to apple pulp. Continue to cook over low heat, stirring constantly until thickens. Add gelatin and cook over low heat until gelatin is dissolved and mixture is a thick. Remove from heat. Stir in nuts, lemon rind and juice. Spread in two 8-inch square dishes or one larger rectangular glass dish. Refrigerate overnight. Makes 32 2-inch squares of candy. |
| Pear Butter 6 c. pears, peeled and sliced ( Bartletts recommended) Yield: 3 half-pints Peel, slice and measure pears, place in water and lemon juice in non-aluminum saucepan. Bring pears, water and lemon juice to a boil and cook 5-10 minutes until pears are soft. Peel ginger root and mince finely in a food processor. Add pears and puree. Place pureed pear mixture back into saucepan and cook over low heat until it thickens, approximately 2 hours. Stir frequently to prevent burning. Remove from heat. Add allspice. Place a cinnamon stick in each hot, sterilized jar. Ladle in hot pear butter. Leave 1/4 inch head space. Seal with two-part caps. Process in boiling water canner for 5 minutes. |
| Pear Cookies 1 cup brown sugar Preheat oven to 375° F. Cream shortening and sugar. Beat eggs and milk together, addto shortening and sugar. Sift flour with baking powder, soda, salt and mace. Beat inflour mixture. Finely chop and add dried pears. Mix well. Drop by teaspoons onto greasedbaking sheet. Bake at 375° F for 12-15 minutes. (Recipe from The HouseholdSearchlight). |
| Pear Cranberry Muffins Delicate pear flavor blends well with the cranberry briskness. 1/2 cup sugar Mix dry ingredients. Beat together grated pear, eggs and oil. Stir into dry ingredients. Add cranberries and mix gently. Put batter in greased muffin pans and bake at 375° F. for 20 minutes. Makes 12 muffins. |
| Pear Flambée 1 1/2 c. water 1. Combine water, sugar and lemon slices in saucepan, bring to boil. Reduce heat and simmer gently 4-5 minutes. Peel pears, slice off the top quarter of each. Scoop out the lower sections removing seeds and leaving a good sized cavity in each one. Poach the pear sections 5 or 6 minutes in the prepared syrup. Remove and drain pear sections. Cool. 2. Mix eggs and sugar, blend in flour. Stir in milk and cook over low heat, stirring all the time. When mixture comes to a boil and is thickened, remove from heat. Cool. Add 2 tablespoons Grand Marnier and the almonds. 3. Fill the pears with the pastry cream and replace tops. Stand upright in a heat proof serving dish. Garnish by piping decorating meringue (recipe follows) around bottoms of pears and around edge of dish. Place in a very hot oven, 450°, just long enough to brown lightly. Sprinkle with remaining Grand Marnier and serve aflame. Decorating Meringue 4 eggs, separated |
| Pear Flan For almond pastry: For filling: For pastry, mix together butter, sugar, lemon rind and eggs. Work in flour and almonds. Knead until smooth. Wrap and chill for 1 hour. Line flan ring with pastry. Bake in 350° oven for 30 minutes. Cool. Poach pears in sugar syrup. Remove and set aside. Reduce syrup to glazing consistency. Cool. Beat cream cheese with lemon rind, cream, sugar and almonds. Spread over pastry shell. Arrange pear halves on top. Brush with syrup glaze and decorate. Serves 6. |
| Pear Galette Country style tart adapted from a Graduate Student Association Newsletter, John Hopkins University School of Medicine - much simpler than Julia’ s and Jacque’ s classic galette! Pastry: Combine dry ingredients in a mixing bowl and add: Slice 2 pears (we recommend bartletts in early fall or boscs in winter), place in center of rolled crust, leaving enough at the edge to fold over the fruit. Top fruit with a dusting of sugar and fold edge of pastry over fruit. Bake in 400° oven for 35 minutes. For apple galette, make above recipe but substitute 2 apples for the pears. We suggest winter banana, golden delicious, or jonagolds. |
| Pear Honey Recipe came from Carol Smith, our former Ellensburg neighbor. 9 cups pears |
| Pear Jam 4 c. pears, washed, peeled, cored and finely chopped or ground (Bartletts recommended) Measure prepared fruit and lemon juice into large saucepan. Measure sugar and set it aside. Add pectin to fruit and stir in thoroughly. Place fruit over high heat, stir constantly and bring to full rolling boil. Stir in sugar. Mix well. Return to full boil, stirring constantly. Boil for 4 minutes. Remove from heat and skim off foam. Fill hot jars, leave 1/4 inch headspace. Cap with two-piece lids. Process in boiling water canner for 15 minutes. |
| Pear Muffins 1 c. whole wheat flour Preheat oven to 400°F. Mix together dry ingredients. In a separate bowl combine buttermilk, grated pear, egg and cooking oil. Mix with wire whisk or egg beater. Fold dry mixture into liquid mixture just until mixed. Fill greased of paper lined muffin pans 2/3 full. Bake for 20 minutes. Makes 12 muffins. Note: Add about a cup of cranberries to the Pear Muffin batter for a special treat. |
| Pear Pickles 12 lbs. firm, ripe pears (small sized) Peel pears, leaving whole with stem intact. Treat pears in fruit fresh or lemon water to prevent browning. Place spices in cheesecloth bag. Combine spice bag, sugar, lemon, water and vinegar in large pan; simmer 5 minutes. Add pears, a layer at a time, cooking gently until tender (about 15 minutes). Remove cooked pears from liquid and repeat until all pears are cooked. Put pears in ceramic bowl and ladle pickling juices over pears. Cover and let stand 12 hours in a cool place. Remove spice bag and pears. Bring pickling liquid to boil. Pack pears into hot jars, leaving 1/4 inch headspace. Remove air bubbles, adjust two-piece caps. Process for 15 minutes in boiling-water canner. |
| Pear Pie This is a really yummy pear pie recipe. The pears stayed a beautiful, creamy white color even after cooked in the pie. I made it with nice ripe green bartletts. Pastry for 9 inch 2-crust pie Heat oven to 375° F. Prepare pie crust and place bottom crust in pie pan. Squeeze the juice of half a lemon over pears as you're slicing them so they don't turn brown. Stir together sugar, flour and mace and mix with pear slices. Put these in pie pan and place small chunks of butter on top. Cover with top crust, seal edges and cut slits in it to let the steam escape. Bake for about 45 minutes, turning the pie periodically if your oven heats unevenly so the edges are evenly browned.
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| Pear Quesadillas with Tomatillo Salsa From an article by Jennifer Lowe originally published in the LosAngeles Times and reprinted in The Register-Guard, October 20, 1999. Tomatillo Salsa: |