Posted on 09/24/2015 4:39:28 PM PDT by Jamestown1630
She is not very ladylike and she’s not one of my favorites when I do watch TV. However I do have a few of her recipes which are popular with my family.
I did some pear preserves a few years ago. Found they make the absolute BEST turnovers. Easy too, buy a box of pastry sheets. Box has 2 sheets. Each sheet makes 4 turnovers. Let sheet semi-thaw on the counter. Get a non-stick cookie sheet or spray with spray butter. Preheat oven to 375.When sheet can be unfolded without cracking, cut into 4 equal squares. Sheet should still be very cold. Put a small spoonful of preserves in the center and fold in half like a triangle. Lightly press open ends. Bake for about 14-15 minutes until tops are just lightly browned. Make a easy glaze. For 4 turnovers use 5 heaping tablespoons (not a measuring spoon)of powdered sugar in a bowl. Add about 2 tablespoon (measured)of milk. Stir, add a drop or 2 at a time. until it will drizzle off a spoon. Drizzle on hot turnovers. Easy and yummy. Any preserves will work, we just loved the pear best.
At least 35 years ago I was at a garage sale and bought a 2.00 Braun citrus juicer, still in the box. Looked unused. We used it a lot for those 35 years and I would sometimes joke about “my 2.00 juicer”. Finally a couple of years ago, the strainer basket got so old the plastic dried up and started cracking. Could not find a replacement as the motor was still good. So I chucked it. That summer I stopped at an estate sale and found another 2.00 unused looking juicer.
Hope the paperwork goes well...I had an advanced degree in paperwork...actually..a PhD in paperwork..Piled Higher and Deeper
Thank you....
I watched my son cook in cast iron and he just loves it. Me, not so much because I can taste the metal. He doesn’t wash them after use either and will season them as well.
Thank you for writing about this...
I recall something about letting steaks come to room temp. before cooking...so this makes sense.
I’ve never heard of it before, so I looked it up.
What does it taste like?
7 ounces of sugar
1.5lbs Fuchsia berries
1 Fl ounce Pectin
Juice of half a lemon
Heat the water and dissolve the sugar in it, when cool add the berries and the lemon juice. Bring to boil while stirring constantly and strain the liquid (fuchsias have a lot of seeds) and add the pectin to the strained liquid. Continue to boil until it thickens. Pour into heated glass jam jars and seal with a round of grease proof paper and a tight fitting lid.
Read more: http://davesgarden.com/community/forums/t/53203/
Wow, you really lucked out! I need to find my dutch ovens. They’ve been missing since we moved so hopefully I can find them soon.
Penuche fudge is wonderful, too!
Thanks for your research, and thanks to all who posted Jam-Cake recipes!
-JT
Big question is whether or not acidulated soak is required before drying?
I could try to get info from a search engine, but I don't know those folks, and I do know this crowd.
/johnny
My husband bought a lot of bananas a few weeks ago, but didn’t get around to drying them. So, I froze them for future smoothies.
We’ve now situated the dehydrator in a more convenient place and will be using more; I’ll get him to try bananas this weekend, if we don’t get ‘hurricaned’.
-JT
It also turns out that because I had a little company this afternoon that the banana bread got inhaled.
I managed to save a couple of slices for myself for a breakfast snack in the morning.
The visitors got the other 14 pieces. ;)
They have requested banana bread for Saturday morning at the family reunion.
They need to provide butter...
/johnny
I have a book entitled ‘Making and Using Dehydrated Foods’, by Phyllis Hobson - I think it was recommended as a good book on the subject.
It does advise a dunk in acid, either ascorbic acid, pineapple juice, or a mixture of 1/4 C. lemon juice and 2 C. water.
I can’t find the Excalibur book right now, but I’ll check tomorrow.
-JT
/johnny
Do the dried bananas turn out hard? (I’ve never eaten them.)
The book I have said that you can dip them in a mixture of dissolved sugar and honey to make them ‘crisp’, but I always thought they came out crisp anyway (?)
-JT
I think they turn out crispy.
The way I am, they WILL turn out the way I want them. ;)
/johnny
Can you reconstitute them, for baking? I’ve just never dried anything with that sort of consistency - if there even IS anything like bananas :-)
I would also experiment with rum depending on the recipe.
I'm generally pretty lucky with rehydration
/johnny
/johnny
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