Apple Betty
Cover bottom of 9x9 pan with chopped, peeled and cored apples. Sprinkle with white sugar and cinnamon to your taste.
Top:
Mix 3/4 cup of flour
1 cup oatmeal
1/2 cup of brown sugar
1/2 cup of margarine
Sprinkle of sale - optional
Spread over apples, dot with snall peices of butter (if desired)
Bake in a 350F oven until topping is golden brown.
Apple Dumplings
1 cup sugar
1 cup water
1/8 tsp cinnamon
1/8 tsp nutmeg
2 drops red food colouring (optional)
2 tbsp butter or margarine
6 apples, pared and cored
2 cups of flour
2 tsp baking powder
1 tsp salt
2/3 cup shortening
1/2 cup milk
Combine sugar, water, cinnamon, nutmeg, food colouring, and bring to boil. Add butter. Sift dry ingredients, cut in shortening. Add milk all at once and stir until moistened. Roll 1/4 inch thick and cut into 6 in squares. Place and apple in the centerof each pastry square. Sprinkle apple generously with sugar, cinnamon, nutmeg and dot with butter. Fold corners to center and pinch edges together. Place 1 inch apart in a greased 11x17x1.5 inch pan. Spoon syrup over dumplings. Bake at 375F for 35 minutes. Serve hot with ice cream.
Crabapple Jelly
Fill a pot with crabapples, add water
just until you can see it. Boil crabapples
until soft on low - med heat. Take off
stove and let set overnight, or for a few
hours to heighten the taste. Strain
crabapples in jelly bag or cheesecloth.
Do not squeeze bag.
Measure 10 cups of juice into a heavy pot.
Bring to a boil over med - high heat and let
boil approx. 5 min. Add 8 cups of sugar, and
boil for 20 minutes. Take off heat and ladle
into glass jars. Process as per jar
recommendations . Makes approx.10 ( 250 ml) jars
jars.
Yellow Transparent Applesauce
Peel & core Yellow Trans apples to fill a
3 litre pot. Add 1 tsp of lemon juice and
2 tbsp of water. Let cook on low heat
Until soft, about 15 min. Add 1 cup of white
sugar, or to your taste. Cook on low another
5 minutes. Take off heat and cool. Keep refrigerated
Baked Pears with Chocolate
4 ripe pears, peeled, halved and cored
1 cup sugar
1 cup water
Chocolate topping ,warmed.
Preheat oven to 350 f. Combine sugar and water in a heavy saucepan over medium heat. Simmer 8 - 10 minutes until mixture begins to thicken slightly. Place pears cut side down, in a buttered shallow baking dish. Pour sugar mixture over pears and bake 10 minutes. Turn pears and bake another 10 minutes, basting occasionally. Serve warm with chocolate topping.
Pear Squares
1 3/4 cups flour
3/4 cup icing sugar
3/4 cup butter or margarine
1/4 tsp salt
½ cup chopped walnuts
3 ripe pears, peeled, cored, and sliced
3 eggs
1/3 cup packed brown sugar
2 tsp vanilla
Preheat oven to 350 f. Combine flour, icing sugar, butter, and the salt. Press into the bottom of a greased 8x8 pan. Top with nuts and pear slices. Beat together eggs, brown sugar, vanilla and remaining cinnamon until well combined; pour over pears. Bake for 25 minutes or until set in the centre. Cool completely before cutting into squares.
Pear Bread
3 ripe pears
½ tsp salt
½ cup vegetable oil
1 tsp baking soda
1 cup sugar
1 tsp vanilla
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp nutmeg
2 eggs
½ cup chopped nuts
Peel,core, halve and chop pears, to get 1 cup of fruit. Beat oil and sugar together and blend well. Beat in eggs, one at a time. Add sour cream and vanilla. Sift dry ingredients and gradually add to wet mixture until blended. Add pears and nuts. Pour into loaf pan and bake 350f until done.
Canning Plums
Wash and stem plums. Prick skin.
Pack raw plums into sterilized mason jars.
Boil a medium syrup for 3 minutes and pour over plums in bottles. Leave ½ inch headroom, put covers on bottles and process in water bath.
Pints= 20 minutes
Quarts= 25 minutes
Medium syrup is made with 1 cup white sugar & 1 cup water
Freezing apples slices:
Wash, peel if you so desire, core and slice. Treat against darkening by:
The easiest way is to mix a solution of 2-3 tablespoons of table salt in 1 gallon (4 liters) of cold water, and soak for no longer than 20 minutes. Rinse well and drain before packing into bags or containers.
Some people use lemon juice in a bowl of water to keep them from darkening, then pack and freeze.
The best treatment is to use ½ teaspoon of pure ascorbic acid dissolved in each 3 tablespoons of cold water. Sprinkle over fruit.
Dry Pack- No Sugar for pies:
After treating to prevent darkening:
Arrange in a pie plate as for a pie, put the filled pie plate in a plastic bag and freeze. Remove the frozen slices as soon as frozen, and put in a freezer bag, date, label. Put back in freezer. When you want to make a pie, lay the frozen pie shaped chunks right in your pastry, put on the sugar and seasonings top with a crust and bake.*
* Some prefer to make complete apple pies , and freeze them before cooking them. Then just bring out of freezer on a winters day and cook!
Pumpkin Jam Recipe
3 bowls of cut up pumpkin
1 bowl of sugar
15 whole cloves
1 cup of sticky raisins
Let soak for 24 hours, then bring to a boil and simmer for a few hours.
The Damson Plum is small but unsurpassed for cooking and preserving, the taste is superb in jam.
5 cups coarsely chopped Damsons, about 2 lbs
3 cups sugar
3/4 cup water
Combine all ingredients, bring slowly to boiling, stirring occasionally until sugar is dissolved. Cook rapidly to or almost to jelling point. Stir frequently. Remove from heat and pour hot jam into 250 ml sterilized jars. Wipe rims and put covers on and process in boiling water bath for 5 min.
Damson Plum Cordial
4 cups washed whole Damson Plums
4 cups white sugar
1/5 Vodka or Gin
Place the plums into wide mouth mason jars. Add sugar and vodka or gin. Screw on top. Store in a cool place for 3 months.