Jalapeno Jelly

Recipe By : The Whole Chile Pepper Book page 68
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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10 Jalapeno chiles — stems removed
2 med Bell peppers
1 1/2 cups Vinegar — distilled
6 cups Sugar
1/3 cup Lemon juice
4 ounces Liquid pectin
10 drops Green food coloring

“This jelly is excellent on crackers with cream cheese and it can be used as
a basting sauce for grilled poultry. For a sweet and hot flavor, add fruits
such as apricots or peaches to the jelly.” Place the chiles and peppers in
a blender and pure until finely chopped. Combine the pure and vinegar,
bring to a boil over high heat, and boil rapidly for 10 minutes, stirring
occasionally. Remove the pan from the heat and stir in the sugar and lemon
juice. Return the pan to the heat, bring to a boil again, stir in the
pectin and food coloring and boil again, stirring constantly for a minute.
Skim off the foam and bottle in sterilized jars. Makes 6 1/2 pints.
From The Whole Chile Pepper Book page 68 Formatted to MM by J.Duckett1 (Kat)

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Popularity: 4% [?]

BARB’S SPECIAL SWEET BREADS PART I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
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—–BARB DAY—–
3 pk Yeast
1 c -Water — lukewarm
1 Egg — slightly beaten
4 c Flour — sifted
3 tb Sugar
1 1/2 c Butter
1 t Salt
—–SEE OTHER RECIPE PARTS—–
—–FOR VARIATIONS AND FILLINGS—–
– Vanilla cream
– Almond butter
– Plumped currants or
– raisins
– Egg wash
– Icing

For the dough:
Put the water in a mixing bowl and sprinkle the yeast over it. Stir until
the yeast has dissolved. Beat the egg into the yeast mixture, and set
aside.
Sift together the flour, sugar, and salt. Add the yeast mixture. Knead
until the mix forms a ball- if too moist add a bit more flour. Knead 10
minutes more.
Roll out to an 11″ square. Spread 1/2 cup butter over the surface of the
dough. Fold the dough into thirds and wrap in a damp cloth. Refrigerate
20 minutes. Repeat this process beginning from rolling out the dough, two
more times.
While the dough is in the refrigerator the last time, you should prepare
the fillings, icings or other recipes you will need for the finished
pastries.
The following parts will give you the variety of pastries made with this
dough, and the methods. They will be followed by additional recipes needed
to prepare the pastries.

Source: Vera Stevens (my mother)

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Popularity: 4% [?]

SUFFOLK BUNS (ENGLISH)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Flour
4 oz Ground rice
2 ts Baking powder
4 oz Butter
3 oz Sugar
1 1/2 oz Caraway seeds
2 Eggs, beaten
Milk

Set oven to 400/F or Mark 6. Mix the flour ground rice
and baking powder together. Rub in the butter until
the mixture resembles fine breadcrumbs, then stir into
it the sugar and caraway seeds. Stir in the eggs, and
sufficient milk to make a smooth firm paste. Turn out
on to a lightly floured surface and roll out to 1 inch
in thickness. Cut into 2 inch rounds and place on a
greased baking sheet. Bake for 15 to 20 minutes until
golden.

If desired, 3 oz. currants can be substituted for the
caraway seeds, though the caraway seeds are a more
traditional ingredient.

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Popularity: 5% [?]

Title: SPOTTED DICK
Categories: Puddings, British
Yield: 6 servings

8 oz Flour, self-rising
1 pn Salt
4 oz Margarine
2 oz Castor sugar (Superfine)
4 oz Sultanas; to 6 oz
6 T ;Water

Have ready a sheet of foil or a double thickness of grease proof paper
brushed with melted margarine.

Make the pudding crust: Sieve the flour and the salt. Rub in the
margarine. Add the sugar and sultanas. Mix in the water to make a
soft dough. Turn out onto a floured board and form into a roll. Wrap
loosely but securely in the grease proof paper or foil. Tie or seal
the ends. Place in the steamer and cover tightly. Steam for 1-1/2 to
2 hours. Serve with hot custard sauce or sprinkle with castor sugar.

Variation: At stage 3: Put the mixture in a medium-sized (1-1/2 pint)
pudding basin with a round of grease proof paper in the bottom and
brush all round inside with melted margarine. Smooth the top. Cover
with foil, or double grease proof paper brushed underneath with
melted margarine and steam for 1-1/2 to 2 hours. Serve with hot
Custard sauce or sprinkle with castor sugar.

Shared by Sylvia Mease (the Cookie Lady)
Fidonet COOKING echo

MMMMM

Popularity: 3% [?]

Title: DECADENT WHIPPED CREAM BISCOTTI
Categories: Desserts, Italian, Cookies
Yield: 4 servings

Water
Sugar
Rosewater
Ginger, ground
Almond Syrup
Maple Syrup
Biscotti
Whipping Cream
Fruit, fresh

Prepare a simple syrup by bringing 2 parts of water and 1 part sugar to a
boil.
Remove from heat and add flavoring. Rosewater (to taste) for a Middle
Eastern accent or ground ginger (and use the ginger biscuits) for a
spicier dish or choose almond syrup or maple syrup or a good shot of
brandy.
Place as many biscotti as desired in a shallow bowl or on a plate.
Spoon a little of the hot syrup over the biscotti. You will use
approximately 1 Tbsp per cookie. Let soak for 5 to 10 minutes.
Meanwhile, whip some cream. You’ll want about 1 Tbsp per cookie. By
the time the cream is whipped, the biscotti should be softened.
Drain off any excess syrup and spoon the cream onto the soaked
cookies. Serve immediately. (Good, too, the next day when it’s
soggy). Fresh fruit such as strawberries or cherries are a wonderful
foil against the dessert’s sweet richness.

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Popularity: 6% [?]