Miscellaneous

Apple Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time5 minutes
Cooking time10 hours
Total time10 hours, 5 minutes

Ingredients

1
can applesauce (25-oz.)
1⁄4 t
cinnamon
1⁄4 t
nutmeg
1⁄3 c
sugar

Instructions

Mix together all ingredients. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Caramel Corn I

Summary

Yield
16 Servings
Sourcesysdev
Prep time5 minutes
Cooking time5 minutes
Total time10 minutes

Ingredients

1 c
brown sugar
1⁄4 c
Karo white syrup
1
stick butter or margarine
1 c
pecans/walnuts/or toasted almonds (optional)

Instructions

Bring sugar and syrup to a full boil. Add butter. Boil 2 minutes. Pour over 8 quarts of popcorn and nuts.

Creamy Strawberry Spread

Summary

Yield
1 Cups
SourceCarol Anne VanSwearingen (1991)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

6 oz
strawberries, fresh (or unsweetened frozen strawberries, thawed)
3 T
sugar, superfine (or confectioners' sugar)
2 t
lemon juice
1 t
lemon zest (grated)
1 pk
cream cheese (3 oz., softened to room temp.)

Instructions

In a small bowl, mash the strawberries with a fork. Stir in sugar to taste and the lemon juice and zest; set aside. In another small bowl, beat the cream cheese until soft and smooth. Add the strawberry mixture and stir until combined. Cover the bowl and refrigerate until needed. Makes about 1 cup. 

Apricot Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time5 minutes
Cooking time10 hours
Total time10 hours, 5 minutes

Ingredients

1⁄4 c
sugar
1
can apricot halves (30-oz., well drained)
1⁄4 t
cinnamon
1⁄4 t
nutmeg

Instructions

Purée ingredients in blender. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Caramel Corn II

Summary

Yield
12 Servings
SourceArdith and Byron Nolte (1992)
Prep time5 minutes
Cooking time10 minutes
Total time15 minutes

Ingredients

3 q
popped corn (dry)
1 c
brown sugar (firmly packed)
1⁄2 c
oleo
1⁄4 c
light corn syrup
1⁄2 t
salt
1⁄2 t
soda

Instructions

Combine sugar, oleo, syrup and salt in microwave dish. Stir well. Microwave on high 2 minutes, uncovered. Stir and microwave for another 2 minutes. Stir in soda and mix well. Place popped corn in large paper bag which has been sprayed with Pam. Pour mixture over corn in bag. Close bag and microwave for 1 1/2 minutes. Shake bag well; microwave for 11/2 minutes. Shake. Microwave for 45 seconds. Shake well. Pour on cookie sheet to cool. Store in tight bag.

Barbecue Sauce

Summary

Yield
8 Servings
SourceCarolyn Vensel (1984)
Prep time10 minutes
Cooking time50 minutes
Total time1 hour

Ingredients

2 1⁄2 t
salt
3⁄4 t
pepper
1 cn
tomato paste (2 oz.)
3⁄4 t
dry mustard
5 t
Worcestershire sauce
2 T
parsley flakes (opt.)
3 T
lemon juice
1 c
vinegar
3 t
Tabasco
2 c
tomato sauce
1 T
chives (dried)
2
bay leaves
3⁄4 t
garlic powder
2 T
butter
3 T
molasses
1⁄4 t
allspice
1⁄2 c
sugar
2 T
minced onions

Instructions

Combine all of the above. Bring just to a boil, then simmer for 45 minutes. If grilling chicken, add sauce for last 40 minutes of grill time. 

Cranberry Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time5 minutes
Cooking time10 hours
Total time10 hours, 5 minutes

Ingredients

2
cans jellied cranberry sauce (16-oz. each)
1⁄2 t
cinnamon
2⁄3 c
sugar

Instructions

Purée ingredients in blender. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Oven Caramel Corn

Summary

Yield
15 Servings
SourceMary Ault (1989)
Prep time5 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 20 minutes

Ingredients

15 c
popped corn
1 c
brown sugar
1⁄2 t
baking soda
1⁄2 c
margarine
1⁄4 c
light corn syrup
1⁄2 t
salt
 
Spanish or cocktail peanuts (optional)

Instructions

Preheat oven to 200. Heat sugar, margarine, corn syrup and salt in a small saucepan, stirring occasionally, until bubbly around edges. Continue cooking over medium heat for 5 minutes more. Remove pan from heat. Stir in baking soda, blending until mixture becomes foamy. Add peanuts, if desired. Divide popcorn and spread on 2 cookie sheets. Pour liquid mixture over popcorn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. Cool and serve. Gift Idea: Put the finished product in decorative tins and give as holiday gifts! 

Pasta Sauce

Summary

Yield
8 Servings
SourceAmy Erickson (1997)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1 clv
garlic, minced
1
onion, large (chopped)
2 T
olive oil
1⁄2 c
parsley, fresh (chopped)
2 cn
Italian plum tomatoes (16 oz. cans)
1 cn
tomato paste (6 oz.)
1 cn
tomato sauce (8 oz.)
1⁄2 c
red wine
1 t
basil leaves
1 t
salt
1⁄2 t
pepper

Instructions

Sauté garlic and onion in the oil until soft, but not browned. Add all other ingredients. Stir and simmer, uncovered, for 20 to 30 minutes, or until thickened. 

Notes

Good as the sauce in recipes for manicotti, lasagne, etc. or simply poured over plain pasta. 

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