Fruity Pancake Syrup........and Queezeable Honey Butter

Karla, Do you know how to make fruit syrup for pancakes? I found a recipe online and you add poilet paper to it. I didn't think that would go over too well with Toby. I don't know if I would want to eat something with toilet paper in it either. Weird. Alisha

Alisha, Actually I do have this recipe that I've been meaning to try.

Huckleberry Sauce
2 c. huckleberries or any kind of berries
1/3 c. sugar
2 T. lemon juice
Bring to a boil. Reduce heat & simmer for 5 to 8 minutes. (I'm not sure but I think you would need to add some water to this? and then I would strain the berries after cooking so I had a nice clear syrup)
Then mix together:
2 T. cornstarch or clear jel
1 T. water
Slowly add to the huckleberry mixture and continue to cook til thickened.

Also in the Atkinson cookbook on page 59 there is a "Rich Maple Sauce". I think you could use any flavor of extract instead of maple and it would be good????
Also on page 94 "Strawberry Topping" is a great recipe for a fruit sauce. If you don't want fruit in it you can leave out the berries.

Also on the same piece of paper I wrote down this idea for Easy Squeeze Honey Butter.
1 bottle of squeezeable margarine - Remove about 1/4 from the bottle and then add 1/4 c. honey. Stir well and then simply squeeze onto biscuits, toast, cornbread, etc.
I wrote these down when I was at the hotel in Denver. I think I was watching the Paula Dean cooking show. She does have a web site that probably has the actually recipes if you have any questions.

Anyway hope this gives you some ideas....let me know what you do and how it turns out.
I don't think I would put toilet paper in anything I was going to eat?? Was it maybe wanting you to use toilet paper to strain it or something and then throw it away??? Strange!!!
Good luck! Aunt Karla

From: Alisha Youngberg
Sent: Thursday, August 27, 2009 3:14 PM
Subject: Re: syrup
For the "Strawberry Topping" in the cookbook, can you substitute cornstarch for clear jel? Is it a 1:1 ratio?

Yes you should be fine using cornstarch. It may take a little more. The advantage to clear jel is that it will not separate or change texture even when refrigerated.
I do have another recipe that I used to use before I got this one. and it does call for cornstarch.
Here it is.....
Strawberry Pie (an old recipe from Margaret Vickery)
1 3 oz. box Strawberry Jello
2 c. water or juice from strawberries
1/2 c. sugar
2 T. cornstarch (heaping)
strawberries
Mix together the first 4 ingredients and boil. Let sit until real thick. Add berries and put in pie shell. Refrigerate until set up. Serve topped with whipped cream.
I used this recipe in place of Danish Dessert. Which is what I always used to use for a filling for cake.

Blackberry Pie Filling.....or whatever kind of berry????

Lisa called this afternoon and she came home with a gallon of blackberries after fighting off all those thorns!!! She wanted to make canned pie filling because Blackberry Pie Filling is Kasey's favorite dutch oven cobbler ingredient and it is expensive to buy. Here's what we came up with. This was YUMMY and made 7 pint jars full.

BERRY PIE FILLING
5 c. water, more after cooking as needed, (we added about 1/2 c. more)
1 gallon Blackberries, or any berry
1 1/2 c. clear jel (regular, non-instant)
4 c. sugar
3/8 c. lemon juice
Wash berries. In 9 qt. pot bring water to boil. Add berries and boil 1 minute. Drain berries and return juice to cooking pot. In a separate bowl, completely mix together the clear jel and sugar. Then add dry ingredients to the juice and stir well. Cook over medium high heat, stirring often until mixture thickens and starts to boil. Add lemon juice and boil for 1 minute, stirring constantly. Fold in berries and add more water until desired consistency is obtained. Fill canning jars and water bath for 35 minutes for pints or quarts.

Cranberry Sauce with Lime & Ginger

This sounds like a good Thanksgiving Recipe?? It also came from Toddi. I hope to try it.
Cranberry Sauce with Lime and Ginger
(Can be made several days before the feast)
½ cup water
½ cup sugar (I use splenda)
½ cup maple syrup (I use sugar free syrup)
1-1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
3 cups (1 – 12 ounce package cranberries)
2 teaspoon minced fresh ginger
1. Stir together water, sugar, maple syrup, lime peel and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 3 minutes or until sugar has dissolved.
2. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer uncovered 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally.
3. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2 T servings)
Make-Ahead Tip: Cover and chill for up to 3 days. Bring to room temperature for 30 minutes before serving.

Jambalya

I got this recipe from Toddi Kendall Mellenthin, a lifelong friend. I havent' tried it but another friend has and loved it.

Jambalya (Serves 6)
(I Double the Recipe and actually add a bit more meat and vegetables than recipe calls for.) I also make this same recipe without the meat and add some of your other favorite vegetables to make a Vegetarian Jambalaya.
2 T Virgin Olive Oil
1 full boneless chicken breast (bite size pieces)
¾ lb Polska Kabasyla
16 Frozen Cooked Shrimp (no tails)
1 Celery Heart or 4-5 stalks chopped
1 medium yellow onion (cubed)
1 green bell pepper (cubed)
4 minced cloves garlic
1 Can (14 oz) chicken broth
1 T. Cumin or Chili Powder
Couple shakes of Tabasco
1 – 28 oz diced tomatoes
1 bay leaf
6-8 sprigs of thyme
2 T. Gumbo Filet
Scallions to top or green onions


Heat Olive oil. Brown chicken and sausage 3 – 5 minutes. Remove from pot. Add more olive oil to pot and add celery, onion, green pepper and garlic and cook for 3 – 5 minutes.
Add chicken and sausage back to pot.
Add broth and seasonings and herbs and tomatoes.
Bring to boil and then reduce to simmer. Stir Gumbo filet powder in and cook 3 minutes.
Take Bay Leaf out.
Put shrimp in at very end and cook for 3 minutes
Serve Jambalaya over Rice.

Green Tomato Raspberry Jam

This recipe is a little different than the one in Mom's cookbook. My cousin Sonya Hill sent this to me last fall, but I had already pulled out my tomato plants.

Green Tomato/Raspberry jam
4 1/2 Cups ground green tomatoes
3 Cups white sugar
mix the above together and boil for 15 minutes, stirring constantly.
Add: 1 Tablespoon lemon juice
1 large box Raspberry jello
Stir and heat - - put in sterilized jars. This fills about 7 half pints.  Water bath for 15 minutes (for 2,000 ft. elevation) or refrigerate and use within 1 month.

Sonya wrote, It tastes just like raspberry jam, except the seeds are much softer.

Chocolate Zucchini Cake

Jake made this cake for the fair and earned himself a blue ribbon. The recipe came from Lisa's Grandma, Joyce Simmons. Enjoy!
CHOCOLATE ZUCCHINI CAKE
3/4 c. margarine or butter
3/4 c. oil
1 3/4 c. sugar
2 eggs
1 t. vanilla
2 c. grated zucchini
1 t. baking soda
1/2 t. baking powder
5 T. Hershey's Cocoa
1/2 t. cloves
1/2 t. cinnamon
1/2 t. salt
2 1/2 c. flour
1/2 c. buttermilk (1 T. Lemon juice added to 1/2 c. milk)
Topping
1 c. Hershey's semi-sweet chocolate chips
1/2 c. shredded coconut
1/4 c. caramel topping
Cream together butter & sugar. Add eggs, oil, vanilla & zucchini. Beat for 3 minutes. Add dry ingredients and beat for 3 more minutes. Add buttermilk and beat for 3 more minutes. Place in a greased 9x13 baking dish or muffin pan. Sprinkle chocolate chips and coconut on top of unbaked batter. Bake at 325 for 40-45 minutes (20 minutes for muffins). Remove from oven and drizzle with caramel topping.

Frittati

Nope!!! I don't know exactly how to pronounce it but, a frittati is; a filling omelet which requires only a few eggs, a little flour and a handful of vegetables. It is an Italian dish. So if you have an over abundance of ZUCCHINI, here is a recipe for you!! I found this recipe last year and really liked it. I made it for breakfast today....trying to use up some zucchini!!! As you can see for the 2 of us I should have made a half of a batch.
FRITTATI
1 c. Bisquick
1 c. grated zucchini
1 small onion, grated
1/2 c. oil
1 c. grated cheese
1/2 t. salt
1/8 t. pepper
4 eggs
Combine all ingredients, except the eggs, and mix well. Beat the eggs until fluffy. Add the other ingredients to the eggs and stir well. Spray a casserole or souffle dish. (I used an oval 1 1/2" deep casserole dish). Bake at 350 for 30 to 40 minutes, until the center is cooked and the top is golden brown. Serve warm.

Steve likes to put catsup or salsa on it. I like it plain.