by Terry Maczuga | Oct 13, 2020
Apple Oatmeal Crumble This is a quick and easy fall favorite. A countertop apple peeler makes it even faster! 6-8 sweet-tart apples (a mix of varieties is best), peeled cored and sliced, enough to fill a deep dish 10″ pie pan or 2 quart baking dish 1/4-1/2 cup...
by Terry Maczuga | Oct 13, 2020
Membrillo or Quince Paste This traditional candy is wonderful served sliced with cheese and crackers. 4lbs, quince, washed, peeled, cored, chopped vanilla pod, split sugar, amount determined during cooking Place the quince pieces into a large pan and add enough water...
by Terry Maczuga | Oct 13, 2020
Lynden Blue Old-Fashioned Grape Jam Favoring the taste of past times, once you try this recipe, no other can compare. Mix together and bring to a boil: 5 Cups Lynden Blue juice and skins chopped, seeds removed 2 Tbs. cinnamon, approx. to taste 1 package pectin (not...
by Terry Maczuga | Oct 13, 2020
Quince and Coriander Jelly 1 ¼ lb. quinces, washed and coarsely chopped with skins and cores intact. 1 tbsp coriander seed Juice and seeds of 2 large lemons 3 ¾ cup water Approximately 4 ½ cup sugar, warmed (put into ovenproof container and place in 200°F oven) ...
by Terry Maczuga | Oct 13, 2020
Ginger-Pear Preserves 9 cups peeled, cubed pears (about 2 ½ lbs) 2 thinly sliced, seeded lemons 6 cups sugar 1/3 cup chopped fresh ginger Combine pears, lemons, ginger and sugar and let stand in refrigerator at least 12 hours or overnight. The next day, bring the...
