Recipes

 

Strawberry

 

STRAWBERRY JAM (COOKED)

3 quarts strawberries

1/4  cup lemon juice

1 pkg.  powdered pectin

8 1/2  cups sugar

1/4  teaspoon butter

 

1.  Wash, hull and halve berries.  Crush one layer at a time and measure 5

3/4 cup into a 6-quart kettle.  Stir in lemon juice.  Add pkg of pectin and

stir thoroughly to dissolve.  This will take several minutes.  Stir down

sides of pan and crush any remaining lumps of pectin.

2.  Place pan on high heat.  Bring to a boil, stirring constantly to

prevent scorching.

3.  Add sugar gradually, then butter, mixing well.  Continue stirring and

bring to a full rolling boil (a boil that cannot be stirred down).  Boil

hard exactly 4 minutes, stirring constantly to prevent scorching.

4.  Remove jam from heat.  Skim foam from top.

5.  Pour into hot, sterilized jars, wipe top and threads of jar.  Apply hot

lid and screw band.  Twist screw band down tight.  Process in boiling water

bath 5 minutes.  Start counting time when water comes to a boil.

 

Freezer Jam

Ingredients

4 pts Strawberries (Should yield 3 ¼ C crushed strawberries)

¼ .Cup Fresh lemon juice

4 ½ cups sugar

1 Cup light corn syrup

1)       Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers

2)       Prepare fruit ;

 4 Pts of Strawberries, Remove stems from berries.Crush,Should yield about 3 ¼ cups of berries

 3)Measure exact amount of Fruit and Lemon Juice into a large bowl

 4)Measure exact amount of sugar into separate bowl. (reducing sugar or using sugar substitutes will result in set failures)

 5)Gradually stir in 1 Box pectin into fruit. Mix thoroughly. Set aside 30 Minutes, stirring every  Minutes to dissolve pectin thoroughly

6) Pour 1 cup light corn syrup into fruit mixture. Mix well. (this prevents crystallization)

 7) Stir in sugar gradually. Stir constantly until sugar is completely dissolved and no longer grainy.

 8) Pour into prepared containers, leaving ½ inch space at top for expansion during freezing; cover.

 9) Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

 Recipe from the makers of Sure-Jell Premium Fruit pectin

 

 

STRAWBERRY PIZZA

 

1 cup flour

½ cup butter

½ cup powdered sugar

Cut ingredients in as for pie dough.  Press in pizza pan. (For a thick crust, double the recipe) Bake at 350 degrees for 10 minutes or until golden brown.

 

8 ounces softened cream cheese

½ cup powdered sugar

Whip and spread on pizza crust.  Put layer of sliced strawberries on cream cheese.

 

Glaze:

1 cup mashed berries

¼ cup water

1 cup sugar

4 tablespoons corn starch

Cook and stir until thick.  Cool and pour over top of pizza.  Decorate with whipped cream and fresh berries, sliced or whole.  (Sliced berries are easier to cut and serve.) Hint for a busy day: Use refrigerated cookie dough that comes in a roll, slice it and press it down on a pizza pan.  Bake, then proceed with recipe.

 

 


Raspberry

RASPBERRY SYRUP

 

Approximately 3 qts of fresh or frozen raspberries.  (Must equal at least 3 ½ cups juice extracted).

 

1 pkg. powdered pectin

1 ½ tsp soda

4 ½ cups sugar

 

Bring to a boil 3 qts. raspberries.  (This makes berries relax and easier to extract juice.)  Rub berries through sieve or food mill or strain to make 3 ½ cups juice.

 

Put juice, pectin, and soda in large heavy pan.  Stir over medium heat until soda action stops.  Add sugar and boil 2 minutes.  Pour into jars and seal or keep in refrigerator.

 

BUTTERMILK PANCAKES

 

2 cups sifted flour

1 tsp. salt

1 ¼ tsp. soda

¾ tsp baking powder

2 eggs, unbeaten

2 cups fresh buttermilk

¼ cup melted butter

 

Sift dry ingredients together.  Add remaining ingredients and stir lightly to just moisten dry ingredients. Mixture will be thick and lumpy.  Drop by spoonfuls onto lightly greased griddle.

 

 

RED, WHITE, AND BLUEBERRY DESERT SQUARES

 

Crust:

1 ½ cups flour

¾ cup brown sugar

¾ cup butter

¾ cup finely chopped walnuts

 

Filling:

1 pint fresh blueberries

1 (8 oz) pkg. cream cheese softened

1 tsp vanilla

1 (7 oz) jar marshmallow cream

1 (8 oz) cool whip

1 ½ pint fresh raspberries

 

Glaze:

1 ¼ cups sugar

¼ cup cornstarch

2 cups water

1 (3 oz) pkg raspberry jello

 

Heat oven to 325 degrees.  Lightly spoon flour into measuring cup, level off.  In large bowl, combine flour and brown sugar, mix well. Using fork or pastry blender, cut in butter until coarse crumbs form.  Stir in walnuts. Lightly press mixture in ungreased 15x10x1 inch baking pan.  Bake at 325 degrees for 10-15 minutes or until light golden brown.  Cool.

 

Sprinkle blueberries over cooled crust.  In large bowl, beat cream cheese and vanilla until light and fluffy.  Add marshmallow cream, beat just until combined.  Fold in whipped topping.  Spread over blueberries.  Refrigerate about 1 hour or until firm.

 

Sprinkle raspberries over top of cheese mixture.  In medium saucepan, combine sugar, cornstarch, and water, mix well.  Cook and stir over medium heat until mixture thickens and becomes clear.  Remove from heat; stir in gelatin until dissolved.  Cool glaze 20 to 30 minutes or until lukewarm.  Carefully spoon glaze over raspberries.  Refrigerate about 1 hour until firm.  Cut into squares.  Store in refrig.

 

Raspberry Cheesecake
(This will make 2 pies)

2 Graham Cracker Crusts.

Mix together the following ingredients:

8 oz cream cheese
8 oz cool whip
1/8 tsp almond flavoring
1/4 cup powdered sugar

Topping:

Dissolve 1/2 cup Raspberry Jello, a little less than 1/2 cup sugar, 1 1/4 cups boiling water. Add about 1 1/2 - 2 lbs fresh or frozen Raspberries and 1 T. lemon jiuce. Spread over cream cheese. Refrigerate.

 

 

Raspberry Iced Tea:

1 gallon of water
2 cups sugar
10 Lipton tea bags
12 oz fresh or frozen unsweetened raspberries
1/4 cup lemon juice

Boil water and sugar, stirring well.  Take off heat and add tea bags, raspberries, and lemon juice.  Steep for five minutes.  Put through seive and into a large container.  Cool and serve over ice.  Enjoy!

 

 


Cucmbers

 

CUCUMBER CHIPS: (Make in gallon jar and keep in refrig.)

1 gallon sliced cucumbers (about 6 lbs), 2 onions sliced thin, 4 cups apple cider vinegar, ½ cup plain salt, 4 cups sugar, 1 ½ tsp turmeric, 1 ½ tsp mustard seed. (You may add garlic and jalapeno peppers as well). Simply stir brine and pour over cucumbers. (Don’t Boil). Lasts up to 1 year in fridge.  (Tastes better if you let it set for a week before eating).

 

 

ELLA’s DILL PICKLES:

Wash each cucumber with a brush (or on gentle cycle on rinse in washing machine).  Pack in jars with plenty of dill and garlic in bottom and top.  With cover on the kettle, boil together 15 minutes with the following ingredients: 1 quart white vinegar, 2 quarts water, and 2/3 cup plain salt. Set jars in hot water, keep lids hot. Pour hot brine to fill jars and seal.  May be processed 5 minutes if they don’t seal.  You will yield about 7 quarts using about 10 pounds of cucumbers.

 

TIP: To seal without heating on stove --- if you heat too much your pickles could be ruined.  Instead you might try pouring the hottest tap water possible into jar with pickles in first, then dump off.  This way your brine is still very hot and will seal a lot easier.

 

 

DILLY BEANS:

2 lbs small tender green beans, 1 tsp. ground red pepper (cayenne), 4 cloves garlic, 4 large heads dill, 2 cups water, ¼ cup pickling salt, and 1 pint vinegar.

 

Stem beans, pack uniformly in hot, sterilized jars (pint).  To each pint, add ¼ tsp. red pepper, 1 clove garlic, and 1 head dill.  Heat together water, salt, and vinegar.  Bring to boil, pour over beans and seal.  Process 10 minutes in boiling water bath.  Makes 4 pints.

 


Misc.

 

 

BOXX BERRY FARM FREEZER CORN RECIPE:

This is the best corn recipe we’ve ever come across yet.  Simply cut corn off the cob raw, don’t need to blanch first.  (You might want to do this outside as it sprits as you cut it raw off the cob). We have had so many compliments on this recipe that we hope it turns out as well for you as it does for us: (You can double or triple the recipe to go faster, if you have a large enough kettle):

 

9 cups cut corn

3 cups water

½ tablespoon salt

 

Bring corn, water, and salt barely to a boil, cool and bag in quart size freezer bag for freezer. Lay bags flat on a cookie sheet in freezer until they start to freeze. (Put about 1-2 cups of corn in bag depending on size of family).

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SALSAS: 

Peach Salsa:
3 ripe peaches peeled, 2 ripe tomatoes, (peel if you want) 1/2 walla walla sweet onion, 1 jalapeno (or whatever you like) Cilantro, chop small and mix together, let it set in refrigerator a couple of hours and it's ready to eat.

Fresh Salsa:
3 Ripe tomatoes(peeled or not, seeded or not), 1 walla walla sweet onion, 2 garlic cloves, 1 (or more) jalapeno pepper, cilantro, (both chopped fine), sea salt, pepper. Chop tomatoes & onion, chop garlic fine, mix and refrigerate for a couple hours.

 

 

 

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