These two tempting books just came in at our Berkley & Rochester locations and the recipes looked soooo good, we had to share a few with you.... Perfect timing for those of you looking for new ways to say thank you to the teachers who spent the past year with your little darlings.
Yields 2 1/2 pints
3 cups rhubarb
3 cups strawberries
6 cups sugar, divided
1 tablespoon lemon juice
1 package powdered pectin
Scrub & wash rhubarb and place in large sauce pan. Wash the strawberries & remove their caps. Mash the berries and add to the rhubarb. Add 4 cups of sugar and lemon juice & mix well. Cook on med/high heat, stirring occasionally, until boiling, approx 4-5 minutes. Stir in remaining sugar & pectin. Boil for 5 minutes (or longer if you'd like the mixture to become thicker). Pour into hot, prepared jars & cover tightly with two-piece lids. Allow to cool, then refrigerate. Will keep in refrigerator for 2-3 weeks.
Yields 6-7 cups
1 package (12 oz) frozen raspberries
1 package (12 oz) frozen blackberries
1 package (12 oz) frozen strawberries
juice of 1 small lemon
4 cups sugar divided
1 package powdered pectin
Thaw frozen berries in separate bowls, keeping the juice with their berries. Crush the berries in their juice, on bag at at time, in a large saucepan. Add lemon juice & stir. Add half of the sugar and bring to full boil. Stir constantly for 5 minutes. Add remaining sugar and stir. Bring back to boil. Add the pectin and continue boiling, stirring constantly, 1 minute. Remove from heat & skim foam from the top. Pour into sterilized jars. Will keep in refrigerator for up to 3 weeks.
1 cup lightly roasted pecan halves (10-12 minutes on a baking sheet at 350*)
1 tablespoon frozen orange juice concentrate
1/4 teaspoon ground cinnamon
2 tablespoons sugar
1/4 teaspoon kosher salt
Line baking sheet with parchment paper. Place all ingredients in a bowl & mix until the nuts are well covered. Transfer nuts to prepared sheet & arrange in a single layer. Set aside overnight, until nuts have dried.
2 cups light toasted shelled peanuts (15-20 on baking sheet at 350*)
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon curry powder
1 1/2 teaspoons kosher salt
Preheat oven to 250* & line baking sheet with parchment paper. Place peanuts, oil, garlic powder, curry powder in a bowl & mix until all coated. Transfer nuts to prepared sheet and arrange in single layer. Place in the oven & bake for 10 minutes. Remove from the oven, sprinkle with salt, immediately loosen the nuts with a metal spatula and set aside to cool for 1 hour before serving.
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