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“WE GROW OUR OWN”
MANCHESTER, CT 06040
Dessert- Berries in a cloud
2 cups thawed cool whip-whipped topping
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
Spoon 1/4 cup whipped topping evenly into each of 8 dessert dishes. Using back of spoon, spread whipped topping into bottom and up side of each dish spoon berries into center of whipped topping just before serving. (a great substitute: use cool whip lite or cool whip free whipped topping to save calories)
1 cup orange juice
1 cup peeled, seeded and cubed cantaloupe
honey to taste
1 cup ice
Place the juice, fruit and honey in a blender. Blend on high
speed for 30 seconds. Add ice and blend until smooth.
Cantaloupe with Mint Syrup
1/2 cup sugar
1 cup water
2 tbsp. mint, crushed
1 cup blueberries
2 cups cantaloupe balls
mint for garnish
Combine sugar, water and crushed mint in a saucepan.
Boil for three minutes. Strain and chill. Add blueberries
and cantaloupe balls to the sugar mixture. Serve as is
in pretty dishes with a spoonful of whipped topping.
Blueberry Vinaigrette 1/4 cup olive oil 3 tbsp Blueberry 1/2 tsp salt 1/8 tsp ground black pepper Combine all ingredients...that's it For a creamier dressing, stir in 1 tablespoon plain yogurt.
10 cups sugar
1/2 cup water
Combine sugar, pears and juice of lemons and oranges. boil orange peels and lemon peels in water about 5 minutes. Put through chopper. Using juice rinds wher boiled in add all ingredients together and cook for 2 hours. Put in sterilized jars, wax and cap. (or cover & process)
Pear and Hazelnut Crisp
Preparation time : 15
minutes Cooking time : 45 minutes
6 pears, peeled, cored and sliced
1/4 cup brown sugar
2 tablespoons flour
1/3 cup toasted hazelnuts, finely chopped
1 cup flour
6 tablespoons brown sugar
pinch of cinnamon
pinch of salt
6 tablespoons cold butter, unsalted, cut into pieces
1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the pears, the 1/4 cup of brown sugar and the flour. Turn the mixture into a baking dish.
3. In a separate bowl, combine the hazelnuts, flour, remaining brown sugar, cinnamon and salt. Work the butter pieces in with your fingers until the mixture is crumbly. Pour the mixture over the pears and press lightly to fit it all into the baking dish.
4. Place the crisp on a cookie sheet and bake until it is golden brown and bubbly around the edges of the dish, about 45 minutes.
4 cup. sliced strawberries
1 tbsp. lemon juice
3/4-1 cup sugar
1 tbsp. corn starch
2 cus . buttermilk biscuit mix
3 tablespoons butter melted
1/2 cup. milk
1 tsp. vanilla
1/2 tbsp. sugar
1/8 tsp. ground cardamon
Oven 400F Combine strawberries, lemon juice, sugar and corn starch in saucepan. Heat and stir until boiling and thickened. Pour into an 8" square baking dish. Combine next 5 ingredients for dumpling batter, and drop by tablespoons onto strawberry mixture. Combine sugar and cardamon and sprinkle over top. Bake at given temperature about 25 minutes, or until dumplings are done. Serves six.
8 cup. strawberries, crushed
1/4 cup. lemon juice
3 cups. sugar
1 cup. corn syrup
Requires: 3 hot sterilized pint jars
Place strawberries in a 4 to 6 quart pot and bring to a boil over medium heat, stirring occasionally. Pour berries into a damp jelly bag set over a bowl covered with a double thickness of cheesecloth. (To keep cheesecloth from slipping, fasten with clip clothespins to rim of bowl.) Let juice drip for at least 2 hours. There will be 3 to 4 cups of juice. Return juice to pot and combine with remaining ingredients. Stir constantly and bring to a rolling boil over high heat. Boil 1 minute. Pour syrup into 3 hot sterilized pint jars, leaving 1" headspace. Wipe rim of jar with damp cloth. Attach lid. Process in water bath for 10 minutes. Recipe can be halved and refrigerated without processing, when used within a few weeks.
1 -1/2 pints fresh strawberries (may use frozen, let thaw and drain)
1 box Sure-Jell pectin
4 c. sugar
3/4 c. water
Rinse and hull strawberries, drain. Chop strawberries into small chunks and place in large bowl. Mash fruit with potato masher. Do not puree as jam is meant to have small chunks of fruit in it. Add 4 cups sugar to strawberries and mix well. Let set for 10 minutes.
Stir 1 box Sure-Jell fruit pectin and 3/4 cup water into small pan. Bring to a boil on high heat, stirring constantly. Boil and stir mixture for 1 minute. Remove from heat.
Stir pectin mixture into strawberries until sugar is completely dissolved. Pour strawberry mixture into clean plastic containers and cover tightly with lids. Let set at room temperature for 24 hours. After 24 hours, refrigerate . Can be stored in refrigerator for up to 2 weeks and in freezer for up to one year. Just thaw jam in refrigerator to use.
2 c Sugar
2 c Strawberries
Use large firm berries. Wash and hull the strawberries; then measure. Place a layer of berries in a kettle, then a layer of sugar until all ingredients are used. Let stand over night or until the sugar dissolves. Place on fire, bring to a boil and cook about 10 minutes. Pour into a bowl and let stand until the next day; then fill sterilized jelly glasses and seal
1 ripe banana
1 can (8 ounces) crushed pineapple, drained
1 cup milk
1/2 cup fresh strawberries
Cover and blend until thick and smooth. Makes 2 servings.
2 tablespoons oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
2 tablespoons fresh chopped mint leaves
2-3 tablespoons fresh chopped cilantro
1 jalapeno pepper, seeded and minced
1/4 tsp. salt
1 pint strawberries, hulled and chopped
1/4 cup diced pineapple
1/2 cup chopped sweet onion
Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled chicken or pork. Makes 2 1/2 cups.
The original recipe calls for 4 dried pasilla chiles (1 oz). I had guajillo chiles on hand and substituted those. Either way, the resulting syrup is going to pack a good amount of punch. Actually, its more like a slow-motion punch, where - for minutes - the heat smolders and lingers as it moves through your body. I suspect two or two-and-a-half chiles will yield a mild syrup, for those of you weary of too much heat. The syrup keeps covered, and chilled for a few weeks.
4 dried guajillo peppers (1 oz - see head notes)
1 cup / 6 oz / 170g dark Muscovado sugar or dark brown sugar
1 cup / 7 oz / 200 g organic sugar
1 1/2 cups / 355 ml water
1/4 cups fresh lemon juice
3/4 cups / 3.5 oz blackberries
Trim the stems from the dried chiles. Tear chiles into pieces and drop (along with seeds) into a medium saucepan. Stir in the sugars, water, and lemon juice, and bring the mixture to a boil over medium heat. Boil, stirring regularly, until the mixture has reduced to 2 cups / 475 ml, roughly 20 - 30 minutes.
In the meantime, puree the blackberries. I used a hand blender in a small bowl, but a standard blender is also an option. Force the berries through a fine-mesh strainer, and discard any seeds. Set the berry puree aside.
Once the chile mixture has reduced, remove from heat, and (carefully) puree it with a hand blender until smooth. Strain through a sieve into a heat-proof bowl. Press on the remaining solids in the strainer to squeeze out any syrup, and discard the remaining solids.
Whisk the berries into the chile syrup and set aside to cool. Place in a jar, or smaller jars, and refrigerate.
Makes about 2 1/2 cups