Wild Grape Jelly – Joyce Sifers
Pick and wash grapes removing stems. Put 4-4.5 lbs. grapes in kettle with 2 cups water. Bring to a boil, turn down heat to simmer. Stir and cover for 10 minutes, simmer for up to an extra 5 minutes if needed. Strain juice into reserve container. Bring 5 cups juice, 1 box fruit pectin and 7 cups sugar to a boil for 1 minute. Put mixture in jars and seal in hot water for 20 minutes.
Apple Pie – Patricia Denowh
Crust-Mix 2 cups flour, 1 tsp. salt, 2/3 cup Crisco & ¼ cup milk. Roll out.
Mix 4 cups sliced apples, 1 cup sugar, 1-2 tsp. tapioca, dash of salt and cinnamon and put in crust. Dot with butter.
Bake at 375 for 55-60 minutes.
Whole Wheat Ginger Snaps – Candi Ossowski
1 c. butter or margarine
1 1/2 c. white sugar
2 eggs, beaten
1 c. molasses
4 c. whole wheat flour
1 Tbsp. baking soda
2 tsp. baking powder
1 Tbsp. ground ginger
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ground allspice
1 c. white sugar for decoration
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
Bake for 10-15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
Lauren’s Luscious Caramels - Lauren Lambert
4 c. sugar
2 sticks butter
1.5 c. Karo syrup
2 lg. cans evaporated milk
Melt butter, add Karo syrup and sugar. Cook until it boils well. Add milk a little at a time so the mix doesn’t stop boiling. Boil to firm ball stage (235 degrees). Pour into buttered trays. This candy must be stirred constantly. Do not pour on foil or wax paper that has not been buttered.
Peanut Butter Bon Bons – Ryan Morken
5 c. crispy rice cereal
1.5 c. creamy peanut butter
1.5 c. confectioners sugar
4 c. milk chocolate chips
Combine rice cereal, peanut butter and sugar in a large bowl. With your hands, mix until well combined. Mixture will be slightly crumbly and should stick to your hands.
Mold mixture into balls. Place on a wax paper lined cookie sheet and chill in fridge while you melt the milk chocolate.
Melt chocolate by placing all but ¼ cup of the chips into a glass bowl. Microwave on high in 30-second intervals, stirring until chocolate is smooth. Toss in remaining chips and stir until completely melted. The chocolate will now be perfect temperature for dipping. Using a fork, dip each bon bon into the milk chocolate and place back on wax paper.
Allow chocolate to set about 1 hour.
Apple Cake in an Iron Skillet – Heather Giese
4-5 Gala apples, peeled, cored and cut into 12 equal pieces
1-1/4 stick butter
3/4 c. sugar
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FOR THE CAKE:
1 stick butter
2/3 c. sugar
1-1/2 tsp. vanilla
2 whole large eggs
1/2 c. sour cream
1-1/2 cup all-purpose flour
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 whole Gala Apple, peeled, cored and chopped finely
Preparation Instructions
Preheat oven to 375 degrees.
In a 9 to 10-inch skillet, melt 1 1/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.
In a small bowl, sift 1.5 cups flour, 1.5 tsp baking powder, 1 tsp salt & ½ tsp cinnamon together.
In a separate bowl, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually sift in flour mixture until just combined. Gently stir in 1 chopped apple.
By now the mixture in skillet should be about done. Apples need to be fork tender. Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. At this point I will tip the skillet over a bowl and drain a little butter off just so there isn’t SO much. Bake for 20-25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate.
Bananaberry Bread – Jennifer Morken
1 1/4 c. sugar
1/2 c. butter or margarine, softened
2 eggs
1 1/2 c. mashed ripe bananas (3-4 medium)
1/2 c. buttermilk
2 1/2 c. Gold Medal® all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. fresh or frozen (thawed and drained) blueberries
1/2 c. chopped walnuts
Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55-60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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