Recipe courtesy of Caroline Ross
BRANDIED FRUIT
8 oz. fruit washed and stems removed,
8 oz. granulated sugar, and
1 bottle dark rum.
Place the fruit in a large stoneware crock, cover with sugar, stir well and leave for half hour, then add enough rum to cover. Place the pot in a cellar or other cool location and gently stir mixture every two or three days. Continue adding to the pot throughout the summer. Add a cup of prepared gooseberries, cherries, red currants, blackberries, raspberries, blueberries, plums, etc., as they come into season. Before adding to the pot, mix each approximately 8 oz. of fruit with 4 oz. sugar. Each time a new fruit is added, wait a half hour, then add enough rum to cover mixture. While additional fruit is being added, stir pot gently every two or three days. During periods of time when no fruit is added to pot, it is only necessary to stir every two or three weeks. Just before the holidays, add another ½ pint of brandy to the pot and the mixture will be ready for use. If you want just the liquid for drinking, strain mixture.
Cherry Pudding --
You'll need
2 tbls. softened butter,
1-1/2 cup sugar,
1 cup flour,
1 teas baking powder,
2 teas salt,
4 cup milk,
1 can unsweetened cherries (about 1-1/2 cups).
Sift flour, salt, and baking powder together. Cream butter with 1 cup sugar. Add flour mix and milk alternately to butter and sugar mix. Drain cherries. Save 1 cup and heat cherries juice and 1 cup sugar until sugar is dissolved. Pour batter in 1-1/2 quart deep baking dish. Pour warm cherry mix over batter. DO NOT STIR. Bake at 350 degrees for 35-40 minutes. Best eaten while still warm but always good.
Note: Grandma had to figure the amounts so that we all could enjoy this family treat with our own families. Enjoy!
Recipe courtesy of Geraldine A. Evans.
What's more country than cobbler? Created with fresh-picked fruit, canned or frozen from last year's fields or purchased from local markets, it's a desert to dream for and subject of many generational recipes and individual variations.
Peach-Berry Cobbler--
You'll need
4 cups fresh or frozen unsweetened peach slices, thawed,
1/4 cup sugar,
1/4 cup water,
4 teaspoons cornstarch,
1 tablespoon lemon juice,
1/4 teaspoon ground allspice or ground cardamon,
1 recipe Biscuit Topping,
1-1/2 cups fresh raspberries or frozen raspberries, thawed.
For filling: in a medium saucepan combine the peaches, 2 tablespoons of the sugar, the water, cornstarch, lemon juice and allspice or cardmon. Let stand for 10 minutes. Meanwhile, prepare Biscuit Topping. Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Transfer the hot filling to a 2-quart square baking dish. Immediately drop the Biscuit Topping into 8 small mounts on the hot filling. Sprinkle topping with the remaining sugar. Bake in a 400 degree oven about 25 minutes or unit a toothpick inserted into topping comes out clean. Makes 8 servings.
For biscuit topping: In a large bowl cominbe 1-1/4 cups all-purpose flour, 2 tablespoons sugar, 3/4 teaspoon baking power, 1/4 teaspoon baking soda, 1/4 teaspoon ground allspice or ground cardamon, and 1/8 teaspoon salt. In a small bowl stir together 1/2 cup lemon or plain fat-free yogurt; 1/4 cup refrigerated or frozen egg substitute, thawed, or 1 large beaten egg; and 2 tablepoons melted butter or margarine. Add egg mixture to flour mixture, stirring just to moisten.
Wanda’s Violet Jelly
(from Caroline Freedom)
- 2 heaping cups fresh violet petals
- 2 cups boiling water
- ¼ c well-strained, clear lemon juice
- 4 c sugar
- 3 oz liquid pectin (Certo)
Pick the violet petals off the calyx. Wash petals well, drain and place in heat proof glass or non-reactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24 hrs (usually about 2 hrs). Strain, reserving the liquid.
Place jars and lids on rack in pan and cover with water. Boil, then reduce to simmer, keep the jars hot.
Stir lemon juice and sugar into reserved infusion. Bring to a full rolling boil that cannot be stirred down. Add the pectin and boil for 2 minutes, skimming foam.
Ladle into jars to within 1/8 inch of top. Clean rim and threads and place flat lid and ring on before filling next jar. Screw band on tightly and invert jar on tea towel for about 5-10 minutes as they cool. Sealed jars last about 1 yr. Put any unsealed jelly in fridge, it keeps about 3 weeks.
"This time of year is full of 'pot luck' as far as the weather is concerned -- temperatures in the high 60's one day, snow and freezing rain a few days later. As much as I resist change, generally speaking, I find this potpourri of weather great fun. It shows the capriciousness of Mother Nature and keeps the long, dark days of winter from becoming boring. 'Pot luck' also brings to mind all the wonderful foods that are brought to church suppers. Good cooking is an understatement at such events. It's always amazing to me how such suppers come together with a variety of tasty dishes, and how it all happens without a formal 'plan'....
"Bread pudding is one of my favorite 'comfort' foods. I like to pour a few tablespoons of brandy or dark rum over the top before baking, and I like just a little coconut added even though it's a no-no as far as fat is concerned. But... on special occasions I just cut down somewhere else." -- Trudy Pence, "The Light Touch" section of Shenandoah Season's Country Kitchen Journal.
Bread Pudding
3 slices of good quality French bread that has been slightly toasted and cut into cubes;
1-1/2 cups skim milk, heated (try rice or soy milk -- it's good);
1/3-1/2 cup sugar;
1/2 tsp. ground cinnamon;
Egg substitute equal to 3 eggs;
1/4 cup raisins;
1 tsp. vanilla;
2 tblsp. rum or Brandy (optional).
Soak bread cubes in hot milk for a few minutes. Add sugar, cinnamon, egg, raisins and vanilla. Pour mix into casserole that has been sprayed with butter-flavored cooking spray. Drizzle with rum or brandy if using it. Bake for 15-20 minute or until firm.
(Recipe reprinted on-line courtesy of the bimonthly Country Kitchen Journal published by Shenandoah Seasons, 989 Black Bear Road, Maurertown, VA 22644-9722, Phone: 540-436-3117, Toll-free: 800-233-3836, E-mail: elizcot@shentel.net)
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BUYING GUIDE to Fresh Vegetables and Fruits
- Asparagus: Stalks should be tender and firm, tips should be close and compact. Choose the stalks with very little white--they are more tender. Use asparagus soon--it toughens rapidly.
- Beans, Snap: Those with small seeds inside the pods are best. Avoid beans with dry-looking pods.
- Berries: Select plump, solid berries with good color. Avoid stained containers, indicating wet or leaky berries. Berries such as blackberries and raspberries with clinging caps may be under-ripe. Strawberries without caps may be too ripe.
- Broccoli, Brussel Sprouts, and Cauliflower: Flower clusters on broccoli and cauliflower should be tight and close together. Brussel sprouts should be firm and compact. Smudgy, dirty spots may indicate insects.
- Cabbage and Head Lettuce: Choose heads heavy for size. Avoid cabbage with worm holes, lettuced with discoloration or soft rot.
- Cucumbers: Choose long, slender cucumbers for best quality. May be dark or medium green but yellowed ones are undesirable.
- Melons: In cantaloupes, thick close netting on the rind indicates best quality. Cantaloupes are ripe when the stem scar is smooth and space between the netting is yellow or yellow-green. They are best when fully ripe with fruity odor. Honeydews are ripe when rind has creamy to yellowish color and velvety texture. Immature honeydews are whitish-green. Ripe watermelons have some yellow color on one side. If melons are white or pale green on one side, they are not ripe.
- Oranges, Grapefruit, and Lemons: Choose those heavy for their size. Smoother, thinner skins usually indicate more juice. Most skin markings do not affect quality. Oranges with a slight greenish tinge may be just as ripe as fully colored ones. Light or greenish-yellow lemons are more tart than deep yellow ones. Avoid citrus fruits showing withered, sunken, or soft areas.
- Peas and Lima Beans: Select pods that are well-filled but not bulging. Avoid dried, spotted, yellowed, or flabby pods.
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Strawberry Nut Salad --
2 pkgs. strawberry Jello;
2 (10 oz.) pkgs. frozen sliced strawberries;
3 medium bananas, mashed;
1/2 pint sour cream;
1 cup boiling water;
1 (4-oz.) can crushed pineapple, drained;
1 cup chopped walnuts.
Dissolve gelatin in water. Fold in strawberries, with juice, pineapple, bananas and nuts. Pour 1/2 strawberry mix into mold. Refrigerate until firm. Spread top with sour cream and gently spoon on remaining strawberry mixture. Refrigerate until firm.
(Recipes courtesy of The Greater Shenandoah Valley's Finest Recipes. The perfect Christmas gift! A fund-raising cookbook chock-full of contributed country recipes, $10 a copy plus $2 shipping and handling. Contact the Blue Ridge Area Food Bank Network, P. O. Box 937, Verona, VA 24482-0937, 540-248-3663.)
"When my family moved from the city to the country, one of the perks was being able to roam the countryside in search of blackberries, huckleberries, or raspberries and wild strawberries. Nothing quite compared to the taste of freshly gathered fruit for pies, cobblers, jams, and jellies.
While I no longer have to "roam" for fruit, I still search out farms that are open to the public to "pick your own" -- or not as you choose. For me, there is no choice, as I firmly believe the flavor is enhanced if my hands have done the gathering. Plus, I just love to do it, and once started, can't seem to quit, even when I've picked my quota. But that's okay -- I can always share."
(Introduction and recipe courtesy of "The Light Touch" by Trudy Pence in Shenandoah Seasons' bi-monthly Country Kitchen Journal.)
Berry Cheesecake --
You'll need:
1/2 cup low-fat vanilla wafer crumbs,
2 tblsp. margarine, melted,
1 cup low-fat cottage cheese,
1-8 oz. pkg. non-fat cream cheese,
1 cup non-fat sour cream,
1/3 cup sugar,
1/2 cup skim milk,
Egg subsitute to equal 3 eggs,
2 tblsp. lemon juice,
1 tblsp. grated lemon peel,
3 tblsp. flour,
1 tsp. vanilla,
1/8 tsp. salt,
2 cups strawberries,
2 cups blueberries,
1/4-1/2 cup sugar.
Combine cookie crumbs and margarine. Press into bottom of lightly oil-sprayed 9 in. springform pan. In food processor, blend together cottage cheese, cream cheese, sour cream and sugar until smooth. Remove to bowl and add egg substitute and beat until fluffy. Stir in lemon juice, lemon peel, flour, vanilla, and salt, blending well. Pour on top of crust and bake in 325 degree oven for 50 mins. or until center is set. Cool and then refrigerate until ready to serve. Combine the remaining sugar with the berries and let sit until sugar is completely dissolved. Serve berries on top of cheesecake.
The Amish-Mennonite community has had a long-standing and profound effect on Valley life, including it's cooking! Here's a recipe for one of their traditionally scrumptious desserts.
Chocolate Buttermilk Cake --
1 CUP BUTTERMILK,
1 CUP OIL (PREFERABLY CANOLA OIL),
2 EGGS (GRADE A LARGE),
2 CUPS SUGAR,
2 CUPS FLOUR (UNBLEACHED FLOUR ALL PURPOSE),
1/2 CUP COCOA,
PINCH OF SALT,
1 CUP OF BOILING WATER,
3 TEASPOON SODA,
1 TEASPOON VANILLA.
In large mixing bowl mix together oil, buttermilk and eggs. Then add the sugar and blend in well. Mix the flour, cocoa and salt together with a wooden spoon and then add this gradually to the buttermilk mixture using low setting on mixer. Stir the baking soda into the boiling water and then add this to other mixture and mix on low. Add the vanilla and blend. Pour into greased and floured pan. Bake at 350 degree for 45 minutes to an hour. Don't overbake!
You can use two or three round cake pans or a 13x9 inch oblong pan. For making small cakes as gifts, use six small bread pans.
Recipe and photo contributed by Teri Stark, bruce-teri@rica.net, songwriter and musician with the "Morning Star" bluegrass gospel group, and owner of a Valley dog grooming business.
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