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Old 07-12-2010, 07:37 PM   #11
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Originally Posted by Daizymae View Post

Merstar, I would be most grateful for your recipes for Cream Pie, Russe & Fools.
The only "fool" I've ever made was with rhubarb.
Daizymae,
Check your PM's.
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Old 07-12-2010, 07:39 PM   #12
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I made some country wine with strawberries that seems to be coming along nicely! It's my first try with wine, but that is an option for either of those fruits.
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Old 07-12-2010, 08:24 PM   #13
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Daizymae,

You don't need pectin to make awesome raspberry jam. Check this recipe of my MIL's. Perfect jam every time and incredible stuff.
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Old 07-12-2010, 08:42 PM   #14
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Daizymae,

You don't need pectin to make awesome raspberry jam. Check this recipe of my MIL's. Perfect jam every time and incredible stuff.
Will you swear that it won't be runny? It'll really gell? It does sound good! Do the proportions have to be exactly as the recipe says? I didn't know that rasps had built-in pectin; I thought it was just an apple & citrus thing.
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Old 07-12-2010, 08:51 PM   #15
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I have never had it be runny. I don't know how thick you like your jam though. I don't like mine to be solid. Its a perfect jam consistency IMO.
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Old 07-13-2010, 10:52 AM   #16
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I never consider making jam or jelly from frozen berries so I really have no answer for that, sorry.
As far as jelly becoming cloudy the one thing that comes to mind and I am not sure if that is the reason, but, do you skim the foam of the top of the cooking jelly, you know that sugary substance that forms while the jelly is boiling?
And last but not least, I never use pectin in any of my jellies. As a matter of fact I just recently, couple of weeks, finished a last jar of raspberry jelly I made like 3-4-5 years ago, I do not even remember. The one thing I do use is citric acid, aka sour salt, not even really as a preservative but rather to prevent the jelly from becoming a solid sugar chunk, sorry not sure what it really calls in English, I'm sure there is term for it.

P.S. I added my recipe for rapberry jelly in Alix's thread, check it out.
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Old 07-13-2010, 11:09 AM   #17
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You could make up a batch of biscuits in a larger size, and make shortcakes. That's my favorite kind of fruit dessert this time year (except for peach cobbler, of course).

Momís Biscuits


makes about 12 biscuits

2 rounded cups flour
2 heaping teaspoons baking powder
1/2 teaspoon sea salt
2 BIG tablespoons lard [table tablespoons]
3/4 cup milk

1. Preheat oven to 375 degrees F. Mix all dry ingredients.
2. Cut lard in until mixture is lumpy. Then pour in just enough milk to make it stick together. (The mixture will be sticky and moist.)
3. Put flour on a pastry board. Pat down the dough in the flour and cut out the biscuits. Bake in the preheated oven for about 10 minutes.

Teacherís Tip: In the Mid-West, regular all-purpose flour works fine for this recipe. I live on the East Coast now, though, and for the longest while couldnít figure out why my biscuits didnít rise like Momís. The answer is that the flour we get here has too much protein. There are two ways to solve this problem. One is to purchase White Lily Flour by mail order (if you can still get it from the Knoxville plant) or to substitute cake flour for one of the cups of flour.
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Old 07-13-2010, 01:06 PM   #18
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Gracias for recipe. Nothing easier! But does it have to be lard? We do not eat that in my family.
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Old 07-13-2010, 01:28 PM   #19
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I'm sure it doesn't Have to be, but it will be different result in the end.
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Old 07-13-2010, 02:14 PM   #20
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Quote:
Originally Posted by Daizymae View Post
Gracias for recipe. Nothing easier! But does it have to be lard? We do not eat that in my family.
You can use Crisco, but if you don't have religious restrictions to pork, the lard is healthier (yeah, I know... but it's true! ) and the texture and taste are noticeably (imho) better.
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