Thanks to all of you who sent me your recipes from our last meetup! Keep August 22 on your calendars for “From the Garden.”
Lorena’s Cherry Crisp pots
Dorthea’s Lemon Thyme Cake
Janice’s upside down peach cake
Pre-heat oven to 350.
Use 2- 8” round cake tins or 1- 9” round or square tin.
1/4 c. butter
3/4 c. packed brown sugar
1/2 c. dried or fresh cranberries
4-6 sliced fresh peaches.
Place butter in pan or pans, and melt in oven for 2-3 minutes.
Sprinkle in brown sugar and cranberries.
Add peach slices.
3/4 c. sugar
1/2 c. softened butter
2 eggs and 1 tsp. vanilla
Mix dry ingredients:
1 1/2 c. flour
2 tsps baking powder
1 tsp. baking soda
1/4 tsp salt
Add to sugar mixture alternately with 1 c. buttermilk.
Beat in 1/4 c milk.
Pour over fruit in pan or pans spreading batter to edges.
Bake for 35-50 minutes or till done. Let cool in pan on rack for 15 minutes, then turn out onto serving platter.
Chandra’s boozy cherries: Sun-Cooked Cherries in Brandy
1 quart cherries
1/2 c sugar
1/2 c brandy
1 quart canning jar and lid (new rubber seal)
If possible, leave the cherries unwashed. Cut the stems to half an inch long. Fill one-quart jar right to the rim with cherries, packing them well. Add the sugar, then the brandy, and close the jar witha new rubber seal. Leave the jar out in the sun for one month, or longer if the weather is cloudy. Shake the jar after one week of solar ‘cooking’. Eat cherries within two years, but be careful: This is not a dessert!
Lisa L’s Raspberry Mousse – her Auntie Karin’s Recipe
1 small box (85 g) of raspberry jello
1 small container of whipping cream (approx 1 cup)
1 cup of raspberries (thawed frozen raspberries also work well)
Dissolve jello in one cup boiling water, in a bowl big enough to hold the finished product. Place in fridge, until slightly set (depending on fridge, maybe one hour– but don’t let it set!) Whip cream in a separate bowl. Add to jello mixture and mix thoroughly. Place in fridge for about 30 minutes. Mix in fruit. Refrigerate for a few hours before serving. Garnish with fresh raspberries and chocolate shavings, if desired. This recipe also works with strawberries, and other fruit: just use the corresponding jello flavour.
Sophia’s Sponge drops with curd and cream
The recipe I used for the sponge drops has strawberry curd. Obviously, my sponge drops didn’t look anything like the ones in the photo. I don’t know what I did wrong.
Sue Lawrence’s Raspberry Curd (This is a GREAT cookbook – I highly recommend it)
175g raspberries (if using frozen, pat dry)
100g unsalted butter, diced
200g golden granulated sugar
The grated zest of 1 unwaxed lemon
150ml freshly squeezed lemon juice
3 large free-range eggs, beaten
1. Puree the berries in a food processor.
2. Place the butter sugar, lemon zest and juice in a microwaveable bowl and cook, uncovered, on High for 4-5 minutes, stirring once, until the butter is melted and the sugar dissolved. Remove and cool for a couple of minutes. (Alternatively put the bowl over a pan of simmering water and stir all the time until thick).
3. Place a plastic sieve over the bowl and push the eggs and berry puree through the sieve, so that any blobby bits of egg white and all raspberry pips remain in the sieve. Stir the buttery mixture as you push the berry mixture through the sieve.
4. Stir well then return to the microwave (or to the pan of simmering water) and cook for 5-6 minutes, removing every 1 minute and whisking madly until it thickens (otherwise it will scramble), ensuring you get into all the corners. It should have the consistency of lightly whipped cream and will firm up on cooling.
5. Spoon into warm, sterilised jars. (You will probably have a little left over – not enough to pot so, time to sit down with a cup of tea, buttered warm scone, or hot toast, and fresh raspberry curd). Cover when completely cold and refrigerate. You can keep the curd for up to 4 weeks. (To sterilise jars, wash them in hot soapy water, rinse then dry in a low oven. Or if you have a dishwasher, put them through a dishwasher cycle then microwave on High for 1.5 minutes.