In article <[email hidden]>,
JeanineAlyse said:Melba's Jammin said:Here's what I'll haul to the Fairgrounds on Monday for
exhibit/competition at the Great Minnesota Get-Together:
(list of canning entries snipped)
Quoted message said:Quoted message said:I feel elated that I've got those figured out. The Mint Jelly won't win
much, if anything, because it's not as pretty as it should be but,
doggone it, it tastes terrific! The rest, as always, is a crapshoot.
Who knows! The barbecue sauce is mighty fine! The B&B's are killer!
The Cherry Amaretto Jam is fabulous. The Nectarine Jam is very tasty
but looser than I'd like. The Cherry Jam and Jelly are wonderful! The
Apricot Butter is awesome. The Plum Jelly is quite beautiful. The
Chutney is yummy. I've never made Pickle Relish, so what do I know?
IWuzJammin'!
Quoted message said:Girlfriend, I think you've just posted my order for this year...a dozen
of each! As I've never tried any fruit butter before, are these
intended as a replacement for want of plain butter along with a jam on
biscuits or toast, or are there other uses for them? Today I will be
using the last bit of your Cherry Chipotle in and over stuffed chicken
breasts, and it's wonderful for basting the too dry pork slices I'd all
but given up on. Your B&B Pickles will be a for-sure, and though I'd
never considered a Dill Pickle Relish, it sounds like a great tasty!
...Picky
Well, Rob gets testy when I liberate jars of his B&B pickles from the
larder. Looks like I may have to do another batch.
Uh-oh. . . . then let me say this about that. . . .
You've never had fruit butter, Miss Jeanine? I'll pray for your soul.
You know that I almost never eat the stuff I make, right? Not because
it's not wonderful (most of it is), but simply because I don't think to
do it. Rob eats toast with peanut butter and jam nearly every morning.
I don't think to make toast for myself and when I do, I prefer it plain,
with butter. Unless lightning strikes and I think to put something else
on top of it.
But the fruit butters Ah, the fruit butters. They are my most
favorite because they are so very versatile. The options for fruit
butter are better than the ones the guys at Google get for working there.
I have, at various times in my preserving adventures, made Apricot
Butter, Plum Butter, Peach Butter, and Apple Butter. All but the apple
butter have received blue ribbons at my State Fair. Apple butter is
good. It's basic. Apricot Butter, beautifully bright orange, is worth
its weight in gold. Peach Butter is mellow. Plum Butter wakes you up
and makes your mouth water. I have plums on my tree and have fingers
crossed that there will be enough for at least a small batch of
Plum-m-m-m-m Butter.
Ah, but you ask about the use of fruit butter. Apricot Butter, spread
on a lightly buttered and nicely toasted English muffin half, will make
you weep. Diluted with some vinegar, it makes a nice dip for deep fried
chicken bits or chicken wings. Tears of ecstasy will overflow your eyes
if you've swirled some into this cream cheese coffeecake filling before
baking. Lunchtime yogurt is improved with some fruit butter swirled
into it. A dollop of fruit butter on the side of the plate is a
terrific accompaniment to rich meats or grilled chicken. Oh, excuse me,
I'm having a hard time, uh, breathing, at the very thought of it.
And let me tell you that the very best fruit butters do not have pectin
added to them. The ingredient list should be fruit pulp, sugar, and
maybe some spices. I spice only my Plum Butter, Apple Butter, and Peach
Butter. I've never been one to gild a lily, so I do not adulterate the
bright and tangy flavor of the Apricot Butter. Is your mouth watering
yet? :-)
There is a series of publications to be found in different parts of the
country:
http://ediblecommunities.com/ (home base for them)
http://ediblecommunities.com/pages/membernews.htm (communities that
have publications)
http://www.edibletwincities.net/ (the local publication which will
feature me in its Fall issue with an emphasis on making and preserving
fruit butter; some r.f.c. folks met the chap who's written the article,
John Driemen, a school classmate, at Margaret's Suran's r.f.c. brunch
last fall.) John says the article is good and I can't wait to see what
he made of our visit together a few weeks ago.
* Exported from MasterCook Mac *
Cream Cheese Coffee Cake
Read it through before starting. Then read it again.
Recipe By : posted to rec.food.cooking by Barb Schaller, 8/14/2005
Serving Size : 12 Preparation Time :0:00
Categories : Coffee Cakes, Treats, etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1/4 cup scalded milk
2 Tbsp sugar
1/2 tsp. salt
1/4 cup butter or margarine
1 pkg. active dry yeast
1/4 cup warm water
1 egg
1 3/4 cups all purpose flour
Filling:
1 pkg. cream cheese -- (8 oz.) softened
1/2 cup sugar
1 egg
1 tsp. vanilla extract
Topping:
1/2 cup butter
3/4 cup sugar
1 cup flour
Combine the milk, sugar, salt, and butter. Dissolve the yeast in the
warm water. Cool the yeast mixture and add to milk mixture. Add the
egg and flour to the yeast mixture (dough will be soft and sticky).
Place in a greased bowl and let rise until double -- about 30-45 minutes.
Roll or pat dough into a circle and place in a greased 16² pizza pan.
With greased fingers, shape as a pizza crust.
Make filling by creaming the cheese and sugar together and adding the
egg and vanilla. Pour filling evenly over crust.
For topping, cut margarine (butter) into sugar and flour with pastry
blender until crumbly. Sprinkle on top of filling. Let raise for 30
minutes.
Bake at 375° for 20-25 minutes, until brown. Drizzle with powdered
sugar icing. (Note that I've never done the drizzle, though it might
pretty it up a bit.) Cut into wedges. Serves 12-16.
NOTES: That¹s the recipe as I got it from the newspaper, Taste Section,
Minneapolis Star and Tribune sometime in the late 1970s. When I entered
the coffee cake in the 1985 State Fair, I did a few things differently.
Make 6 at a time! They freeze beautifully! (There's a great story
about THAT!) Make twice the dough and topping recipes, and three times
the filling recipe. Divide among 6 cheap 8" foil cake pans (round) from
the grocery store.
Everything can be mixed in the food processor -- and I do. Bear in mind
that the dough is soft and sticky -- I usually wind up adding more
flour. How much? Dunno. If making only this amount, I'd mix it in a
2-quart pyrex measuring cup. If done in the food processor, I do it in
this order: make crumbly topping first; mix dough, then mix filling
ingredients.
I have added grated orange peel to the filling. In 1986, I added a
homemade apricot filling made from dried apricots, on top of the cream
cheese filling. I always use butter for topping and crust. Hot tip:
Add 1/8 tsp. ascorbic acid (Fruit Fresh) to water for yeast. Double
amount for larger recipe. Sweet doughs like this treatment.
Have never used the powdered sugar icing top.
- - - - - - - - - - - - - - - - -
NOTES : 1st Place, Minnesota State Fair 1985, 1986, 1989, 1990! Second
Place, 1987; not entered 1988. Bomb, 1991. Featured in Ann
Burckhardt's 2003 book, A Cook's Tour of Minnesota (available through
Amazon, if not locally, this is a GREAT read!! Even if you're not a
Minnesotan).
_____
And, no, Bubba Vic, there are NO beets in the lot. It was not an
oversight. "-)
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)
