Cherry Pie Filling
Ingredients
Desserts
Applesauce Fruit Blends
To prepare for canning, I heat 5 pint/500 ml mason jars in boiling water and left them in the hot water until ready to be filled. The sealing discs and ring bands were also warmed in a small pot of boiling water and left in the hot water until ready to use.
Strawberry Butter
Ingredients
FOR THE STRAWBERRY PULP:
Peach Butter
Smooth, velvety fruit spread made with fresh picked peaches. The perfect way to preserve summer.
Yield: 10 (8-ounce) jars
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Peaches in Vanilla Syrup
Makes about 10 pint jars or 4 quart jars
1 teaspoon ascorbic acid mix, or 1 tablespoon lemon juice or vinegar
8 pounds peaches, freestone preferably because your life will be easier : )
4 cups sugar (This seemed like a lot to me, so I cut it down to 3 cups)
2 vanilla beans, split, each piece cut into inch-size pieces
Prepare the peaches…
Fill a large bowl with cold water and stir in the ascorbic acid mix/lemon/vinegar.
Blackberries
Blackberries I prefer to raw pack. Take whole,stemmed,cleaned blackberries and fill into hot mason jars. Ladle a light sugar syrup (3 cups of water to every cup of sugar) into each jar, leaving a ½-inch headspace. Wipe off the top of each jar, and seal with a lid and ring. Place jars into a boiling water bathcanner and process pints and quarts for 15 min. When processing is over, remove hot jars, place on a padded surface, and wait for them to seal overnight. Clean and store in cool dark place.
Strawberry Pie Filling
Serves: 7 quarts
Makes 7 quarts
Ingredients
- 6 quarts Fresh or thawed Strawberries
- 6 cups Granulated sugar
- 2-1/4 cup Clear Jel
- 7 cups Cold water
- ½ cup Bottled Lemon Juice
Instructions
Black and red raspberry vanilla scones
Cherry and Cream Cheese Turnovers with Vanilla Cream Cheese Glaze
Ingredients:
Turnovers
1 sheet puff pastry, thawed but try to keep chilled (chilled pastry puffs better)
about 2 tablespoons softened cream cheese, divided (lite okay; I used 1/2 tablespoon for each danish)
about 8 tablespoons cherry preserves or jam, divided (or your favorite flavor; I used 2 tablespoons for each danish)
1 large egg, lightly beaten
about 8 teaspoons turbinado or coarse sugar for sprinkling, divided
Blueberry Muffin Cake
Ingredients:
For the Blueberry Cake:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1 Tb. vanilla extract
- 2 3/4 cups all purpose Gold Medal Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cup buttermilk
- Zest of 2 lemons
- 1 lb. fresh blueberries
For the Buttermilk Glaze: