This is a combined list of only untested recipes, in both the 9th and 10th, with page numbers in each ed. This is what I keep wanting to use, so I hope others find it more useful too! I'll keep removing items from this list as they are tested. As of 2/26/04: 158 recipes left to test! Lisa, FL of Tree =====SUGAR===== Maple Syrup Ice Cream 10th ed: p18 Maple Rock Sugar Candy 9th ed: p420; 10th ed: p 18 =====NUTS===== Vinegar-Nut pie 10th ed: p21 Nutty Plum Pudding 10th ed: p21 mixed nut butter 9th ed: p423; 10th ed: p21 ACORNS FOR LIVESTOCK FEED 9th ed: p424; 10th ed: p22 Marzipan recipe 1 10th ed p23 Coloring marzipan 9th ed: p425; 10th ed: p23 Glazing marzipan 9th ed: p425; 10th ed: p23 COCONUT CREPES WITH POLPANI FILLING 9th ed: p427; 10th ed: p26 COCONUT OIL 9th ed: p427; 10th ed: p26 Husking coconut 10th ed: p25 opening coconut 10th ed: p25 Utana 10th ed: p25 Lolo 10th ed: p25 Kaleve 10th ed: p25 Green coconut 10th ed: p26 Toasted filberts 10th ed: p27 VEGAN PECAN BURGERS 9th ed: p429; 10th ed: p28 MACADAMIA SALAD DRESSING 9th ed: p429; 10th ed: p28 MACADAMIA WALDORF 9th ed: p430; 10th ed: p28 =====TEMPERATE-ZONE FRUITS===== Apricot Jam 10thed: p37 Fruit glaze (apricot) 10thed: p37 Pasteurizing Apple Juice 9th ed: p436; 10th ed: p36 Apricot Raw Pack 9thed:438; 10thed:37 Apricot Hot Pack 9thed:438; 10thed:37 Apricot Freezing 9thed:438; 10thed:37 APRICOT LEATHER 9thed: 438; 10thed: p37 APRICOT LEATHER & JUICE 9thed: p438; 10thed: p37 APRICOT PUNCH 9thed: p438; 10thed: p37 (var. under Apricot juice) APRICOT NECTOR FROM CANNED APRICOTS 9thed: p438; 10thed: p37 MARASCHINO CHERRIES 9th ed: p439 Sand Cherry Jelly 9th ed: p439, 10th ed: p38 SAND CHERRY JAM 9th ed: p439, 10th ed: p38 SAND-CHERRY-RHUBARB PIE 9th ed: p440, 10th ed: p38 ELDERFLOWER CLEANSING CREAM 9th ed: p440, 10th ed: p74 ELDERFLOWER HAND AND FACE CREAM 9th ed: p441, 10th ed: p74 Elderberry Jelly 10th ed: p74 Elderberry Sauce 10th ed: p74 FROZEN MULBERRY CREAM 9th ed: p441, 10th ed: p76 Drying Mulberries 9th ed: p441, 10th ed: p76 Pat Wittkop's Mulberry Muffins 10th ed: p78 Paw Paw Bread 10th ed: p40 Paw Paw Cookies 10th ed: p40 Peach ketchup 9th ed: p442, 10th ed: p41 Pickled peaches or pears 9th ed: p442, 10th ed: p41 Peachy Shake 10th ed: p41 pear juice 9th ed: p444, 10th ed: p43 Persimmon Pudding 9th ed: p445 (under canned pudding); 10th ed: p44 Persimmon Leather 10th ed: p45 freezing persimmons 9th ed: p445; 10th ed: p44 canning persimmons 9th ed: p445; 10th ed: p44 Persimmon Fruit Bars 9th ed: p446; 10th ed: p45 Freezing Plums method 2 9th ed p446; 10th ed: p46 Drying Prunes 9th ed p446; 10th ed: p45 (prune secrets) Prune Rye Bread 9th ed p447 Dried Plums var 1 10th ed: p46 Dried Plums var 2 9th ed p446; 10th ed: p46 Plum leather (under dried plums) 10th ed: p46 Plum Honey (under plum sauce) 10th ed: p46 Quince Sauce 9th ed p447 Quince Juice 9th ed p447; 10th ed: p47 Quince Jelly (9th rec.1, 10th rec.3) 9th ed p447 Quince Jelly recipe 1 10th ed p47 Spiced (Pickled) Quinces 9th ed p448; 10th ed: p47 Poached Quinces 10th ed: p47 Poached Quinces in honey 10th ed: p47 =====SUBTROPICAL AND TROPICAL FRUITS===== Tropical Fruit Salad 10th ed: p48 Guacamole recipe 2 10th ed: p49 Frozen Avocado puree 9th ed: p448; 10th ed: p49 Blender Salad Dressing 10th ed: p49 No-fat pie crust 10th ed p 50 Orange Syrup 9th ed p451; 10th ed p 53 Orange Flower Water 9th ed p451; 10th ed p 53 Frozen Citrus Juice 10th ed p 53 Zest from Rinds 10th ed p 53 Citrus Extract 10th ed p 53 Citrus Vegetable Sauce 10th ed p 53 Drying Figs 9th ed p452; 10th ed p 55 Freezing Figs 9th ed p452; 10th ed p 55 Canning Figs 9th ed p452; 10th ed p 55 Baked Fresh Figs 9th ed p452; 10th ed p 55 Special Figs 9th ed p452; 10th ed p 55 Fig sun drying 9th ed p452; 10th ed p 55 Fig indoor drying 9th ed p452; 10th ed p 55 Freezing Guava 9th ed p453; 10th ed p 55 Drying Jujubes 9th ed p453; 10th ed p 56 Canned Loquats 9th ed p453; 10th ed p 56 Loquat jelly 9th ed p453; 10th ed p 56 TROPICAL FRUIT CUP 9th ed p453; 10th ed p 56 Mesquite bean drink 9th ed p454; 10th ed p 57 Mesquite Flour 10th ed p 57 green-ripe cured olives 9th ed p454; 10th ed p57 anonymous olives/green olives 9th ed p455; 10th ed p58 Dark-ripe olives 9th ed p456; 10th ed p58 Freezing Olives 9th ed p456; 10th ed p59 Drying Olives 9th ed p456; 10th ed p59 Brined Greek-style olives 9th ed p456; 10th ed p59 Black Olives 9th ed p457 Oil-cured Greek olives 9th ed p457; 10th ed p59 homemade Olive Oil 9th ed p457; 10th ed p59 Simple Olive Oil 10th ed p60; 10th ed p60 To Can Olive Oil 10th ed p60; 10th ed p60 CACTUS CANDY 9th ed p459 PRICKLY PEAR JELLY 9th ed p459 Canned Pineapple 10th ed p61 ROSELLE JELLY 9th ed p459 ====VINE BUSH AND BRAMBLE===== GRAPE JUICE 9th ed p462 Grape Juice 10th ed p65 Cream of Tarter 10th ed p65 CANNING GRAPES 9th ed p462; 10th ed p65 Grape Leaf Recipes 10th ed p66 Oven or Dehydrator Raisins 10th ed p66 Raisin Pie 10th ed p66 Basic Berry Jelly 10th ed p77 Basic Berry Jam - recipe 1 10th ed p77 Basic Berry Jam - recipe 2 10th ed p77 Basic Pickled Brambleberries 10th ed p77 Sun Cooked Berry Jam 10th ed p78 Swiss Berry Bread 10th ed p78 OMELETS WITH BERRIES 9th ed p464; 10th ed p78 Loganberry Ale 9th ed p464 Berry/Loganberry Special 9th ed p464; 10th ed p70 RASPBERRY JUICE 9th ed p464; 10th ed p70 RASPBERRY-APPLE JUICE 9th ed p464; 10th ed p70 Blackberry or raspberry cough syrup 10th ed p70 Melba Sauce 10th ed p70 Cooked Melba Sauce 10th ed p70 Peach Melba Sauce 10th ed p70 Raspberry cream 10th ed p70 BARBERRY JUICE 9th ed p465; 10th ed p71 Drying Blueberries 9th ed p465; 10th ed p71 Dried Blueberries variation boiling water 10th ed p71 Dried Blueberries variation syrup 10th ed p71 Frozen Blueberry yogurt 10th ed p71 Patriotic Desserts 10th ed p71 Drying Currants 9th ed p465; 10th ed p73 CURRANT PUNCH 9th ed p465; 10th ed p73 CURRANT SYRUP 9th ed p465; 10th ed p73 CURRANT KETCHUP 9th ed p465; 10th ed p73 GOOSEBERRY SAUCE 9th ed p466 Gooseberry sauce (reformulated) 10th ed p73 GOOSEBERRY FOOL 9th ed p466; 10th ed p74 GOOSEBERRY PIE 9th ed p466; 10th ed p74 Doris' Honey Gooseberry Jam 10th ed p74 Canning Huckleberries 9th ed p466; 10th ed p74 HUCKLEBERRY PIE 9th ed p466; 10th ed p76 HUCKLEBERRY CAKE 9th ed p466; 10th ed p76 Salal Jelly 9th ed p466 Salal-Oregon Grape Jelly 10th ed p70 Preserving Strawberries/canned var. 1 9th ed p466; 10th ed p80 Canning Strawberries var. 2 10th ed p80 OVERNIGHT STRAWBERRY PRESERVES 9th ed p466; 10th ed p80 STRAWBERRY SHERBET 9th ed p467 Canned Strawberries with sugar 10th ed p80 Dried Strawberries 10th ed p80 ===== WOOD HEAT ===== Potato Lefse 9th ed p474; 10th ed p96 Wheat Lefse 9th ed p474; 10th ed p96 :
Wow, Lisa, that is one looooong list! Hope some folks will start showing up here to help out! I let the #3 list go unsticky and drop to clean house a little. Carla
Finally got my act together to do some testing! Nut Milk 10th ed: p21 - rated 5 Used 1 cup raw almonds, soaked 8 hours, blended with 2 cups water. I had to use cheesecloth and press well, but the results are quite milk-like. I think 8 hours soaking is not quite enough. Drying Kiwi 10th ed p67 - rated 5 Surprising, they kept most of their color and are tasty. Dried at 115 and it took about 8-10 hours. stewed dried pears 9th ed: p444, 10th ed: p43 - rated 5 Used store bought dried apples. While making this I was sure it would be awful and mushy but it was quite nice to eat (a little plain; my fantasies supplied ice cream).
Blanched almonds 10th ed. p 23 - rated 4 It's lot of work, had to soak way more than 5 minutes but even after 2 hours and several boiling water baths some needed to be peeled. Almond Paste recipe 1 9th ed p425 - rated 5 MARZIPAN 9th ed: p425 - rated 5 I just rechecked and you are supposed to wait a week before using, but this was so good I ate most of it already (oops). The almond paste tastes just like the filling you get in german specialty chocolates (though they may use something alcoholic in it). I used vanilla in the marzipan, and I think it's not ideal, it adds a different flavor. I made balls and rolled in cocoa powder as I was too tired to fiddle with molding fruit (if I knew how to dip in chocolate it would be perfect!). Marzipan recipe 2 / Almond Paste #2 9th ed: p425; 10th ed: p23 - rated 4 It also hasn't been a week. Fresh, this is not as good as the previous reviewed recipe - though it would be a hard call... a little softer and not as sweet. Maybe it would be better if I just added more powdered sugar. The previous recipe was much easier, I don't like messing with candy thermometers. I read somewhere that marizpan should be the texture of pie crust, that helped a lot. It was hard to get the texture right on either recipe. They say, add powdered sugar if it's too moist (and syrup if it's too dry).
Drying persimmons 9th ed: p445; 10th ed: p44 - rated 3 They were not nice. Hard, no flavor, didn't seem sweet. I used a very ripe fuyu. I was planning on trying to make the persimmon sugar but there's no way it would be sweet. Maybe you need a different type of persimmon.
HIya Marzipan is fabulous , some european chocolates add alcohol to marzipan, but this is very rare, if you fancy it Amaretto is the best bet, but use sparingly or the mixture becomes too moist. Proper marzipan has no vanilla at all in it as this completely corrupts the flavour. As for dipping in chcoolate it is really easy. Melt dark (bittersweet) chocolate in a dish placed over a simmering pan of water (make sure the water does not touch the dish). Then dip balls or discs of marzipan in to the chocolate, using two forks to gently lift them in an out. Then leave them on greaseproof paper in a cool place (not the fridge) to set. One thing which is fantastic is to place a whole banched almond in the centre, then wrap it in marzipan and dip in chocolate. Some people like to also roll the chocolate cover balls in powdered sugar or cocoa, just before the chocolate sets. Along with marshmallows I think marzipan balls balls are divine to have in a chocolate fondue. A friend of mine likes to mix marzipan with chocolate chips. As for texture shortcrust pastry is indeed the correct texture. I would not however add syrup if it is too dry as this will throw off the balance of flavour, traditionally you would add egg white.
GREG!!! Welcome back! :dance: It's been ages. Did you get that long e-mail I sent you ages ago begging for all kinds of overseas publishing advice? I know it's time to send you more chapters. Which ones do you want? Gratefully, Carla
Hiya I am really sorry to have been away so long, and I promise I wil get to answering you mail to me Carla. Life has been just a bbit yucky recently which has meant taking a step away from the things I do in my spare time. LIfe at work has gone insane with two of the three of us in the office leaving, one to go to University and one to return to nursing which has meant little me keeping the world afloat. This combined forces with my dad having a serious relapse of his prostate cancer, which means he now also has bone metasteses. He only just tunred 60 and is in chronic paiin all the time. We have been chasing getting him on new medication to try and at least stall the growth of the cancer and also to get the pain under control. He struggles to get out of bed on a daily basis let alone even walk to the bathroom. It has been especially rough for my mom who is his principal carer and she also looks after my brother who has muscular dytrophy. If the new drugs don't work (the last few ones have made no difference) it is likely this will be his last Christmas with us. Now please don't get all mournful about this, we have lived with it for about 6 years knowing this would happen since he first got cancer, it is just that now the reality has hit home and the amount of care he needs has greatly increased. Still I will try and continue to contribute as much as possible to this. I know I said I would have all the conversion done by Christmas and while I will still try time is now against me and I truely apologise for that.
Blender salad dressing 1-2c raw greens = 60-110g / 2-4oz raw greens (do we mean lettuce leaves etc by this??)
Banana Green Banana Soup 2-3lb green plantains = 900g - 1 1/3kg plantains 1c cooked beans = 150g / 5oz cooked beans (any particular type?)
One thing I absolutely love is BBQ bananas. What I do is I make two slit in the banana skin length ways a short distance apart. I peel back the flap of skin and then cut a slit in the middle of the exposed banana. I then place chocolate buttons all the way along in the slit, dust with a little cinnamon and then recover with the flap of banana skin. Then I put them on the BBQ and cook until soft and the chocolate has melted. Delicious served with cream.
Dried bananas 1/4c lemon juice = 6oml / 2floz lemon juice 2c water = 450ml / 16floz water 115-125F = 46-52C 140F = 60C
Banana Smoothies 1c milk = 225ml / 8floz milk 3c milk = milk 1c strawberries = 150g / 5oz strawberries 1c yoghurt = 225ml / 8floz yoghurt 1qt water = 1l / 1 2/3 UK pints water 1/2c soaked sunflower seeds = 60g / 2oz soaked sunflower seeds
Banana Bread 1/2c butter = 125g / 4 1/2oz butter 3/4c honey = 270g / 9 1/2oz honey 2c flour = 250g / 8 1/2oz plain flour 1/2c chopped nuts = 60g / 20oz chopped nuts 300F = 150C
Healthy Banana Cake 1c warm water = 225ml / 8floz warm water 4c home ground flour = 500g / 1lb 2oz plain flour 1/2c dried fruit = 80g / 3oz dried fruit 350F = 180C
No Fat Pie Crust 1c mashed banana = 200g / 7oz mashed banana 1 1/4c wholewheat flour = 170g / 6oz wholewheat flour 350F = 180C
Fried Bananas These are fantastic battered, deep fried, then dredged with icing sugar and cinnamon. I have also had them battered and soaked in maple syrup. Very tasty
Uncooked Carob/Date Goody 1c pitted dates = 150g / 5oz pitted dates 1/3c raisins = 55g / 1 1/2oz raisins 1/2c finely ground carob = 60g / 2oz finely ground carob