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BLUEBERRY

 

Blueberry Dump Cake

1 20oz can crushed pineapple                  1 box yellow cake mix

3 cups blueberry                                         1 stick margarine, melted

3/4 cup sugar                                                 1 cup pecans

 

Layer ingredients one at a time in order given in a 13 x 9 inch pan. Bake at 350 degrees for one hour.

Cox Berry Farm

 

Fried Blueberry Pies

4 pks refrigerated biscuits 04 4 cups homemade dough

1 cup blueberry pie filling (as for traditional pie)

1/2 melted butter

Sprinkling of cinnamon and nutmeg

 

Preheat oven 400 degrees.   In a bowl mix blueberry pie filling with cinnamon and nutmeg.  Roll each biscuit into 4in rounds on a flower board.  Brush edges with water.  Spoon blueberry mixture into the center and fold over into 1/2 round and press edges together with a fork.  Brush cookie sheet with melted butter.  Bake for 10-12 minutes or until well browned.  Our fry in hot oil on both sides until golden and drain on paper towel.  Cool on wire rack.  Serve with warm butter. 

Cox Berry Farm

 

Blueberry Doughnuts

2 cups flower (or more)                                          21/2 tsp baking powder

1/2 package or cube bakers yeast                        1/2 cup sugar        

1/4 salt                                                                      2 eggs

1/3 cup milk                                                              3 tbl melted butter

1 tsp grated lemon rind                                           1 cup blueberries                             

Frying pan 2/3 full of hot oil

 

Soften yeast in warm water for 5 min.  mix flower baking powder, sugar and salt.  Beat eggs and milk and stir into flower mixture.  Stir in butter and lemon rind.  Fold in blueberries.  Knead dough lightly, ( about1/2 trick).  Fry in deep pan with 360 degrees hot oil about 5 minutes turning occasionally.  Drain on paper towel  and let cool.  Dust with powdered sugar or dribble with icing.  

Cox Berry Farm

 

 

Pat's Fabulous Blueberry Muffins

2 cups flour                                                  1/4 teaspoon nutmeg

1/2 cup sugar                                               1 egg, beaten

2 1/2 teaspoon baking powder                    3/4 cup milk                     

1/4 cup melted Crisco shorting stick           1/2 teaspoon salt

1/2 teaspoon cinnamon                               1/2 cup (1/4 pint) blueberries

 

Preheat oven at 400 degrees.

Melt Crisco shorting.

Beat egg, set aside.

Rinse and pat dry blueberries.

Mix together 2 tsp sugar and 2 tsp flower.  Pour over blueberries.  Mix well to coat the berries evenly.  Makes 12 muffins

In a large bowl add: flower, sugar, baking powder, salt, cinnamon and nutmeg.  Mix well.  Add egg, shorting and milk.  Mix well.  Fold in blueberries. Mix well.

Using muffin liner cups and muffin tins, spoon in mix 3/4 full and bake for 15-20 minutes, until brown on top, test with a wooden toothpick.

 

Pecan Blueberry Bread

2 cups flower                                     1/2 tsp soda

1 1/2 tsp baking powder                   1 tsp salt

1/4 cup parmesan cheese               3/4 cup orange juice

1 cup blueberries                              1 egg

1 cup pecans                                     4 tbsp cooking oil

1 cup sugar

 

Preheat oven to 350 degrees

Mix all ingredients together till well blended.  Bake in a casserole dish for one hour.

 

 

Kimberly's Blackberry Jam Recipe

 

10 cups blackberries, washed

7-1/2 cups sugar

1/2 cup pureed Serrano peppers (seeds removed)

Juice of 2 limes

2 tbsps. butter

 

Combine all ingredients in large pot mashing blackberries as they boil. Pour into prepared jars. Seal in boiling water bath for 15 minutes.

 

It is delicious!

 

 

FIG

 

Texas Fig Preserves

4 quarts ripe figs                                         1 cup water

8 cups sugar                                                lemon slices

 

Cut stems and rinse figs.  Combine water and sugar in a large pot and heat.  Add figs and lemon slices.  Cook over medium heat about 30 minutes until figs are transparent.  Pour into sterilized jars and close lids.  Makes about 5 pints.

 

 

Fresh Fig Bread

1 1/2 cups figs, light or dark                                                      

1 2/3 cup flour                                                        1/4 cup dry sherry          

1/2 cup chopped walnuts                                       1 tsp nutmeg

1 tsp cinnamon                                                      1 tsp baking soda         

1/2 tsp salt                                                                1 1/2 cup sugar

1/2 cup salad oil                                                      2 eggs

 

Preheat oven 350 degrees.  Combine stemmed and coarsely chopped figs. Let stand 15 mins.  Mix flour, walnuts, cinnamon, nutmeg, baking soda and salt.  In a mixer bowl, beat sugar oil and eggs to mix. Blend in flour mixture.  Gently stir in figs and sherry.  Pour batter into we-greased loaf pan, bake for 1 1/4 hours or until bread feels firm when gently pressed jn the center.  Cool in pan for 10 minutes, then invert onto a rack.  Bread can be frozen for later use.   Source Fruit Growers Gardener   

 

 

HONEY

Avocado Dressing

1 large ripe avocado                                   1/4 cup lemon Juice

1 tsp salt                                                       1 tsp local honey

1 garlic clove, minced

 

Peel avocado and remove pit.  Blend pulp until smooth.  Add lemon, salt, honey, garlic, blend well.  Serve as a dip for fruit or drizzle over a salad.         

Reed Family Honey

 

Honey of a Dressing

1/3 cup red wine vinegar                                      1/3 cup local honey

1 tsp dried oregano, crushed                               1/2 tsp salt

1/4 tsp pepper                                                1/8 tsp cayenne pepper

Combine vinegar and honey;  mix well.   Stir in remaining ingredients.

 

Banana Shake

1 ripe banana                                              1 tbl local honey

1 cup milk                                                     dash nutmeg

1 tsp brewer's yeast                                    ice cubes                       

 

Combine all ingredients in blender.  Blend at high speed for 30 seconds.         

Reed Family Honey

 

EZ honey-Do Wings

1/2 cup local honey                                       1/3 cup soy sauce

1/4 cup chili sauce                                        1 tsp garlic powder

1/4 tsp pepper                                                8 drops red pepper sauce     

3lbs chicken wings or drumettes

 

Preheat oven 350 degrees

Combine all ingredients, mix well.  Arrange wings on 9 x 13 greased baking pan and pour sauce over wings (roll once to coat). Bake for 45-60 minutes.

Reed Family Honey     

 

 

Texas Style Honey Barbecue Rub

4 (4 oz) boneless beef top sirloin steaks            1/4 cup local honey

4 cloves garlic, minced                                         2 tsp salt

2 tsp black pepper                                                2 tsp ground mustard

2 tsp chili powder

 

Rub each steak with one tsp of honey.  Combine remaining ingredients and rub onto steaks.  Let stand 20 to 30 minutes.  Barbecue or broil to desired degree of doneness.

 

Quick New England Baked Beans

1/2 pound bacon, diced                                          1/2 cup chopped onions

3/4 cup local honey                                                 4 tsp dry mustard

1 tsp salt                                                                 1/8 tsp cayenne pepper

4 cups cooked and drained small white beans

 

Preheat oven 325 degrees

In a skillet, saute bacon and onion until onion is tender; remove from heat.  Stir in honey, mustard, salt and cayenne.  Layer half of beans in a 2-quart covered baking dish; spoon half honey mixture over beans.  Repeat layers.  Cover and bake one hour or until honey mixture is absorbed.  NOTE: prepare in advance to allow flavors to develop.  

         

 

 

PUMPKIN

Pumpkin Bread

Makes two large or three medium loafs

2 cups pureed pumpkin                    3 1/2 cup flour

3 cup sugar                                        1 tsp baking powder               `        

1 tsp baking soda                              1 tsp cinnamon                       

1 tsp nutmeg                                      1 tsp allspice

1/2 tsp ground cloves                         4 eggs slightly beaten

2/3 cup water                                     1 cup vegetable oil

1 cup chopped pecans

 

Preheat oven to 350 degree.  Combine all dry ingredients, add eggs, water and mix for about 3 minutes.  Add pumpkin and mix for about another 3 minutes.  Stir in nuts.  Grease and flour the bottom of loaf pans.  Fill pans 1/2 full.  Bake for 45-60 minutes, check with toothpick.

 

         

Persimmon Butter

Persimmon Tea Loaf

1 cup sugar                                                            2 eggs, beaten

1 Persimmon cup persimmon pulp                      2 cup flour

3 tsp baking powder                                             1/2 tsp salt

1/2 tsp baking soda                                                 1/2 cup vegetable oil

3/4 cup chopped nuts                                             1 cup raisins

 

Preheat oven to 350 degrees.  Grease a 9X4X3 loaf pan.  Beat together sugar, eggs and persimmon pulp.  In another bowl, sift flour, baking powder, salt, and baking soda.  Combine pulp mixture with dry ingredients, and then stir in oil.  Mix well.  Add nuts and raisins.  Pour batter into pan and bake 45 - 50 minutes, until browned, check with toothpick.  Makes 12 to 16 slices.

 

Brown Country Persimmon Fudge

1 cup persimmon pulp                                          6 cup sugar

2 1/2 cup milk                                                           1/2 cup corn syrup

1/2 butter or margarine                                           1 cup chopped nuts

 

Combine persimmon pulp, sugar, milk and syrup in a large saucepan.  Cook slowly over medium heat 1 1/2 to 2 hours, stir often, until mixture reaches soft ball stage (230 degree on a candy thermometer).  Cool to lukewarm.  Add butter, mixing well.  When mixture begins to thicken, stir in nuts.  Spread in buttered 8 1/2 X 12 pan.  Slice into small squares when set.  Makes 64 pieces.

         

 

Spiced Persimmon Butter 

3 cups persimmon pulp                    3/4 cup apple cider

1 tsp cinnamon                                  1 1/4 cup firmly packed brown sugar

1/4 tsp ground cloves                         1/4 tsp grated nutmeg

 

Preheat oven to 275 degree.   Combine all the ingredients in a heavy, 2 quart baking dish and mix well. Cover the dish loosely with a lid or foil.  Bake, stirring occasionally, until the mixture is darkened and thick, about 40 - 60 minutes.

Pour butter into hot, sterilized half pint or pint jars, leave 1/4 inch head space.   Wipe rims and adjust lids.  Process 10 minutes in a boiling water bath or freeze. Yield 3 cups.

 

Persimmon Oatmeal Cookies

1 1/2 stick oleo                                               3/4 cup brown sugar                

3/4 cup granulated sugar                             2 eggs

1 1/2 cup flower                                             1 tsp salt

1 tsp baking soda                                        3 cup oatmeal

1 cup persimmon pulp                                1/2 tsp cinnamon

1 cup pecans cropped                                1/4 cup angle flake coconut

 

Preheat oven to 350 degrees.  Cream first 4 ingredients, add rest of ingredients.  Mix well.  Drop spoon full on a greased cookie sheet and bake for 7 -8 minutes till golden brown.     Mary Macha  

 

Persimmon Hot Rice Cereal

4 cups Lundberg Golden Rose rice, cooked

1 cup sugar                                        2 cups persimmon pulp

1/4  tsp. salt                                          1 1/4 cup milk

1/3 cup all-purpose flour                  1 egg beaten

1 tsp. vanilla extract                          3/4 cup chopped nuts

1/4 cup dried cranberries

 

 

Combine rice and pulp; set aside. Combine sugar, salt, flour, milk, egg and vanilla. Add rice mixture and mix well. Stir in nuts and cranberries. Pour into a greased 3-quart baking dish. Bake uncovered at 350 degrees F for 45-50 minutes. Serve hot or cold. Makes 10 to 12 servings.

 

 

Persimmon Cookies

1 cup sugar                                                  1 egg

1/2 cup butter                                                 1 tsp soda

2 cup flour                                                    1/2 tsp cinnamon

1/2 tsp cloves                                                 1/2 tsp nutmeg

1 cup golden raisin and/or dates               1 cup persimmon pulp

 

Preheat oven to 350 degree.  Cream sugar, egg and butter together.  Add rest of ingredients.  Mix well.  Drop spoon full on a greased cookie sheet and bake for 8 - 10 minutes till golden brown.     Mary Macha

Option:  Add I cup chopped nuts and/or dates.  Per Ginger Russell

 

         

Persimmon - Nut Bread

1 cup sugar                                                  2 cup sifted flour

3/4 cup margarine                                         1 tsp soda

2 eggs                                                          1 cup persimmon pulp

1/2 nuts chopped (walnuts. Butternuts, pecans can be used)

 

Preheat oven 325 degrees.  Cream sugar and margarine, add well beaten eggs.   Sift flour and soda together; add to creamed ingredients, mixing well.  Add persimmon pulp and nuts and stir into a very stiff batter.   Line two small oblong loaf pans with waxed paper and place half of the batter in each.  Bake 60 minutes.  Eugene and Mary Griffith

 

Persimmon - Raisin Bread

1/3 cup shortening                                      1 2/3 cup flour     

1 1/3 cup sugar                                           1 tsp soda                                         

2 eggs                                                          3/4 tsp salt

1/3 cup water                                               1/4 tsp baking powder

1 cup persimmon pulp                                1/3 cup raisins

 

Preheat oven to 350 degree.  Cream shorting and sugar, add eggs, persimmon pulp and water.  Sift dry ingredients together and blend with creamed mixture.  Stir in raisins.  Pour batter in to a well-greased 9X5X3 loaf pan and bake 65 - 70 minutes.  Dates may be substituted for raisins and one third cup chopped nuts may be added.  Eugene and Mary Griffith

 

Persimmon Cake

1 or 2 cups sugar                                        2 cups flour

1 tsp cinnamon                                            1 tsp nutmeg

1 tsp baking soda                                        2 tbs baking powder

1/2 tsp salt                                                      2 tbs melted butter

2 cup persimmon pulp                                1 tsp vanilla

1 cup golden raisins, cut in half                 1 cup dates or prunes chopped

2 cup pecans chopped

 

Preheat oven to 350 degree.  Mix all ingredients together.  Pour into a greased and floured 5X9 loaf pan.  Bake 2 hours.  After about one hour cover with foil to prevent burning the top.   This makes a moist cake.   Larry Brown        

 

Persimmon Pie - No Crust

3 cups persimmon pulp                              2 eggs

1 cup sugar                                                  1 can evaporated milk

2 Tbs melted butter                                     1/2 tsp           salt

1/2 tsp cinnamon                                           1/2 tsp allspice

1/2 tsp vanilla                                                 I cup pecans (optimal)

 

Preheat oven 350 degree.   Blend nuts with a little milk to pulverize then add the rest of the milk.  Combine remaining ingredients in a bowl, mix well.  Pour in a baking dish and bake for 80 minutes.   Larry Brown