"Getting back to simple home cooking"
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Dried Foods
Apple Crisp
My mom's favorite dessert to make was apple crisp. Using dried apples is really convenient since the work of cutting up apples is already done.
4 1/2 c. dried apples (slices or cut up)
3 c. water
Topping:
1 1/2 c. flour
2 c. sugar
2 tsp. cinnamon
2/3 c. cold butter
Place water in a medium saucepan. Warm water up to hot, no need to boil. Turn off heat and add dried apples. Stir well. Cover and allow apples to reconstitute for 15 min. Bring apples and water to a boil. Turn down heat and simmer (covered) for 5 min. Take off heat and pour into a 9 x 13" sprayed glass cake pan. Spread evenly.
Mix topping ingredients together, cutting in butter til topping is crumbly. I do this while my apples are soaking.
Pour topping evenly over apples.
Bake (uncovered) at 350 degrees for 50-60 minutes or until top is slightly browned and apples are soft.
Cherry Pie Filling
We have 2 cherry trees. I like to dry the cherries when I harvest them. I'm always looking for ways to use my dried cherries. This can replace the store stuff in any recipe.
2 1/2 c. boiling water
2 c. dried tart cherries (pitted)
3/4 c. honey or agave nectar
1 tsp. lemon juice
2 Tb. cornstarch
1/2 tsp. almond extract
1 Tb. butter
Pour boiling water over cherries to cover. Let stand to soften for 1-2 hrs. Drain and reserve juice.
In a med. saucepan, whisk together honey, lemon juice, cornstarch and 1/3 c. reserved juice. Cook and stir constantly over med. heat until mixture thickens and boils. Continue to boil and stir for 1 minute.
Stir in drained cherries, almond extract and butter. Cool.
Makes about 2 1/4 c. filling.
VARIATION: To replace honey with same amount of sugar, omit lemon juice and increase reserved juice to 1/2 c.
My mom's favorite dessert to make was apple crisp. Using dried apples is really convenient since the work of cutting up apples is already done.
4 1/2 c. dried apples (slices or cut up)
3 c. water
Topping:
1 1/2 c. flour
2 c. sugar
2 tsp. cinnamon
2/3 c. cold butter
Place water in a medium saucepan. Warm water up to hot, no need to boil. Turn off heat and add dried apples. Stir well. Cover and allow apples to reconstitute for 15 min. Bring apples and water to a boil. Turn down heat and simmer (covered) for 5 min. Take off heat and pour into a 9 x 13" sprayed glass cake pan. Spread evenly.
Mix topping ingredients together, cutting in butter til topping is crumbly. I do this while my apples are soaking.
Pour topping evenly over apples.
Bake (uncovered) at 350 degrees for 50-60 minutes or until top is slightly browned and apples are soft.
Cherry Pie Filling
We have 2 cherry trees. I like to dry the cherries when I harvest them. I'm always looking for ways to use my dried cherries. This can replace the store stuff in any recipe.
2 1/2 c. boiling water
2 c. dried tart cherries (pitted)
3/4 c. honey or agave nectar
1 tsp. lemon juice
2 Tb. cornstarch
1/2 tsp. almond extract
1 Tb. butter
Pour boiling water over cherries to cover. Let stand to soften for 1-2 hrs. Drain and reserve juice.
In a med. saucepan, whisk together honey, lemon juice, cornstarch and 1/3 c. reserved juice. Cook and stir constantly over med. heat until mixture thickens and boils. Continue to boil and stir for 1 minute.
Stir in drained cherries, almond extract and butter. Cool.
Makes about 2 1/4 c. filling.
VARIATION: To replace honey with same amount of sugar, omit lemon juice and increase reserved juice to 1/2 c.
Turkey Jerky
This jerky is absolutely fantastic. Family and friends gobble it up as soon as I take it off the trays. It would be a good jerky for storage, if you can make it fast enough, that is.
12 oz. turkey ham
MARINADE:
3 Tb. soy sauce or Bragg's Amino's
3 Tb. water
2 Tb. brown sugar
1 tsp. Worcestershire sauce
1/4 tsp. prepared horseradish
1/4 tsp. chili powder
1/4 tsp. liquid smoke (hickory)
Cut turkey ham into 12 even slices (1 oz. per slice). Stack slices on top of one another. Make 2 more cuts thru slices making each slice into thirds. It will make a total of 36 pieces.
Combine marinade ingredients in a ziploc gallon freezer bag. Swish marinade around to blend. Add turkey ham slices. Seal and swish slices to coat. Marinate in the fridge overnight.
Discard marinade and lay jerky on dryer trays.
Dry at 145 degrees for 6-12 hrs. Jerky should be chewy not crunchy. You can multiply this recipe by 2-3 times, depending on how much turkey ham you have.
Watermelon Cotton Candy
What a wonderful way to use up extra watermelon. Kids love it and it's so good for them.
1 c. fresh lemon juice
1 med. watermelon, peeled and thinly sliced
Pour lemon juice over watermelon in a 9x13" pan or larger. Or use any good sized shallow pan. Flip pieces of watermelon in the juice to coat both sides.
Spread them out on dryer trays.
Dry at 110 degrees for 12-18 hrs. or until fully dried.
Want a really good venison jerky recipe? Try my Dried Venison Jerky on pg. 88 in "Mom's Home Cookin". It can be made with beef also.
This jerky is absolutely fantastic. Family and friends gobble it up as soon as I take it off the trays. It would be a good jerky for storage, if you can make it fast enough, that is.
12 oz. turkey ham
MARINADE:
3 Tb. soy sauce or Bragg's Amino's
3 Tb. water
2 Tb. brown sugar
1 tsp. Worcestershire sauce
1/4 tsp. prepared horseradish
1/4 tsp. chili powder
1/4 tsp. liquid smoke (hickory)
Cut turkey ham into 12 even slices (1 oz. per slice). Stack slices on top of one another. Make 2 more cuts thru slices making each slice into thirds. It will make a total of 36 pieces.
Combine marinade ingredients in a ziploc gallon freezer bag. Swish marinade around to blend. Add turkey ham slices. Seal and swish slices to coat. Marinate in the fridge overnight.
Discard marinade and lay jerky on dryer trays.
Dry at 145 degrees for 6-12 hrs. Jerky should be chewy not crunchy. You can multiply this recipe by 2-3 times, depending on how much turkey ham you have.
Watermelon Cotton Candy
What a wonderful way to use up extra watermelon. Kids love it and it's so good for them.
1 c. fresh lemon juice
1 med. watermelon, peeled and thinly sliced
Pour lemon juice over watermelon in a 9x13" pan or larger. Or use any good sized shallow pan. Flip pieces of watermelon in the juice to coat both sides.
Spread them out on dryer trays.
Dry at 110 degrees for 12-18 hrs. or until fully dried.
Want a really good venison jerky recipe? Try my Dried Venison Jerky on pg. 88 in "Mom's Home Cookin". It can be made with beef also.
Content copyright . Jeanne Hutchinson's Home Cooking. All rights reserved.
