Cranberry Sauce I

Ingredients

• Servings: 12
• 1 cup white sugar
• 1 cup orange juice
• 1 (12 ounce) package fresh cranberries

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a medium saucepan over medium heat, dissolve the sugar in the orange juice. stir in the cranberries, and cook until they start to pop (about 10 minutes). remove from heat, and transfer to a bowl. cranberry sauce will thicken as it cools.

eight-day icicle pickles

Ingredients

• Servings: 8
• 10 pounds cucumbers with peel - ends trimmed, halved, seeded, and cut into chunks
• 2 cups pickling salt
• 16 cups water
• 16 cups water
• 1 1/2 teaspoons alum
• 16 cups water
• 16 cups water
• 12 cups white sugar
• 2 tablespoons pickling spice
• 6 cups white vinegar
• 1 tablespoon green food coloring
• 16 cups water
• 8 1-quart canning jars with lids and rings

Recipe

Cook Time: 1 hr

Ready Time: 5 hrs


• day 1: place the cucumbers into a large (10-quart) jar or pickle crock. stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.
• days 2 and 3: stir the pickles and brine once each day. cover the crock each time.
• day 4: pour off the brine. bring 16 more cups of water to a boil, and pour the boiling water over the pickles. cover.
• day 5: pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. stir until the alum is completely dissolved. pour the boiling water-alum mixture over the pickles. cover.
• day 6: in a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. cover.
• day 7: pour off the syrup from the pickles, but retain the syrup. transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. cover.
• day 8: pour off and retain the syrup again, and transfer into a large pot. reboil the syrup over medium heat. sterilize the jars and lids in boiling water for at least 5 minutes. pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 15 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.

sour cream spritz

Ingredients

• Servings: 8
• 1 cup butter, softened
• 3/4 cup white sugar
• 1 egg yolk
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c).
• cream together butter and sugar. beat in egg yolk, sour cream and vanilla. in a separate bowl, mix flour, cinnamon, salt and baking soda. stir flour mixture into butter mixture. place dough into a cookie press and press cookies ungreased baking sheets.
• bake in preheated oven 10 to 12 minutes, until golden. cool 5 minutes on sheet before moving to wire rack to cool completely.

sioux indian pudding

Ingredients

• Servings: 1
• 3 cups milk
• 1/3 cup cornmeal
• 1/4 cup dark molasses
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• preheat oven to 275 degrees f (135 degrees c). butter a 1 quart baking dish.
• in a large saucepan over medium heat, cook milk until form at edges. slowly stir cornmeal and molasses into milk. continue to cook and stir until thickened, 10 minutes. remove from heat and stir in sugar, salt, ginger and cinnamon. pour into prepared dish.
• bake in preheated oven 2 hours, until set. serve hot or cold.

Orange Banana Smoothie

Ingredients

• Servings: 2
• 1 cup cold milk
• 2 oranges, peeled and segmented
• 1 banana
• 1/4 cup sugar
• 1 pinch salt
• 1/2 (8 ounce) container vanilla fat-free yogurt
• 4 cubes ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender, combine milk, oranges, banana, sugar, salt and yogurt. blend for about 1 minute. insert ice cubes, and blend until smooth. pour into glasses and serve.

Cape Breton Blueberry Grunt

Ingredients

• Servings: 6
• 3 cups fresh blueberries
• 1 cup white sugar
• 2 tablespoons shortening
• 1/2 cup white sugar
• 1 egg
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
• cream together the shortening, 1/2 cup sugar, and egg. add the milk, flour, baking powder, and salt. beat until evenly combined. drop by spoonfuls on top of the blueberries.
• bake in preheated oven until golden brown, about 30 minutes.

peach raspberry cobbler

Ingredients

• Servings: 12
• 4 cups sliced fresh peaches
• 1/2 cup fresh raspberries
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1/2 cup butter
• 1 1/4 cups all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1 cup milk

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. allow to sit while proceeding with remaining steps.
• preheat oven to 350 degrees f (175 degrees c). melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. remove from heat.
• in a bowl, mix the flour, baking powder, salt, and 1 cup sugar. mix in milk just until dry ingredients are evenly moist. pour evenly into the buttered baking dish. scoop peach and raspberry mixture over the batter.
• bake 45 minutes in the preheated oven, until golden brown.