Sticky: Tree, Vine, Bush, and Bramble - recipe test reports #4

Discussion in 'Testers' started by Lisa A, Nov 14, 2003.

  1. Lisa A

    Lisa A Well-Known Member

    Messages:
    130
    Joined:
    Apr 1, 2003
    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 :
     
  2. Carla Emery

    Carla Emery In Remembrance

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    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
     

  3. Lisa A

    Lisa A Well-Known Member

    Messages:
    130
    Joined:
    Apr 1, 2003
    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).
     
  4. Lisa A

    Lisa A Well-Known Member

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    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).
     
  5. Lisa A

    Lisa A Well-Known Member

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    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.
     
  6. shonegar

    shonegar Well-Known Member

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    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.
     
  7. Carla Emery

    Carla Emery In Remembrance

    Messages:
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    Sep 24, 2002
    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
     
  8. shonegar

    shonegar Well-Known Member

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    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.
     
  9. shonegar

    shonegar Well-Known Member

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    Avocado
    Frozen Avocado Puree
    1qt puree = 225g / 8oz puree
     
  10. shonegar

    shonegar Well-Known Member

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    Blender salad dressing
    1-2c raw greens = 60-110g / 2-4oz raw greens (do we mean lettuce leaves etc by this??)
     
  11. shonegar

    shonegar Well-Known Member

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    Banana

    Green Banana Soup
    2-3lb green plantains = 900g - 1 1/3kg plantains
    1c cooked beans = 150g / 5oz cooked beans (any particular type?)
     
  12. shonegar

    shonegar Well-Known Member

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    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.
     
  13. shonegar

    shonegar Well-Known Member

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    Dried bananas
    1/4c lemon juice = 6oml / 2floz lemon juice
    2c water = 450ml / 16floz water
    115-125F = 46-52C
    140F = 60C
     
  14. shonegar

    shonegar Well-Known Member

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    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
     
  15. shonegar

    shonegar Well-Known Member

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    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
     
  16. shonegar

    shonegar Well-Known Member

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    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
     
  17. shonegar

    shonegar Well-Known Member

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    No Fat Pie Crust
    1c mashed banana = 200g / 7oz mashed banana
    1 1/4c wholewheat flour = 170g / 6oz wholewheat flour
    350F = 180C
     
  18. shonegar

    shonegar Well-Known Member

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    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
     
  19. shonegar

    shonegar Well-Known Member

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    Carob
    Carob Drink
    1/2c water = 110ml / 4floz water
    2c milk = 450ml / 16floz milk
     
  20. shonegar

    shonegar Well-Known Member

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    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