Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do u make blueberry jam?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do u make blueberry jam?),it will help you,my kids.
Answers:
4 1/2 cups crushed wild blueberries
2 tablespoons lemon juice
7 cups sugar
2 pouches liquid pectin
Pick over fruit, removing any stems and leaves. Crush berries and measure 4 1/2 cups crushed fruit.
Put into a large heavy pot. Add lemon juice and sugar; mix well. Place over high heat, stirring, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat; stir in pectin at>******************************...
New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003
Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:
Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.
Directions:
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press>******************************...
Title: Recipe: Applets, Cotlets and Fruit Jellies
Board: Holiday Cooking and Baking at Recipelink.com
From: Kim, WA 11-3-2002
RE: ISO: Applets and Cotlets
MSG ID: 214344
Applets
2 c. unsweetened applesauce
2 Tbsp. unflavored gelatin
1/4 c. cold water
1 tsp. vanilla
4 c. sugar
1 c. chopped walnuts
Combine applesauce, sugar (put gelatin in 1/4 cup water)and gelatin mixture in a kettle. When this comes to a boil, let boil 20 minutes. Take off heat and add chopped walnuts and vanilla. Pour into a square greased pan and let set overnight.
In the morning, cut in small squares and roll in powdered sugar.
Applets
3 pkg. Knox gelatine
1 1/4 c. applesauce
2 c. sugar
2 Tbsp. lemon juice
1 tsp. vanilla
1/4 tsp. orange extract
1 c. walnuts, finely chopped
Soak gelatine in 1/2 cup applesauce for 10 minutes. Combine 3/4 cup sauce with sugar; bring to a boil. Gradually, add gelatine; stir until dissolved. Return to gentle boil for 20 minutes, stirring constantly. Stir in extracts and nuts; pour into 8 x 12-inch buttered pan. Chill 24 hours; cut into cubes and roll in powdered sugar.
Note: If apricot or peach is substituted, omit orange extract.
Applets
1 c. frozen apple juice concentrate, undiluted
1 c. applesauce
1/2 c. cornstarch
2/3 c. chopped nuts
1 tsp. vanilla
2 Tbsp. finely chopped nuts
coconut (optional)
Mix cornstarch with apple juice concentrate. Add
applesauce and cook until thickened, stirring constantly. Add nuts and vanilla. Pour into 9-inch square pan. Sprinkle with finely chopped nuts. Refrigerate until cold. Cut into squares. Roll in coconut, if desired, or keep plain. Dry in the open air. Store in tightly closed container in a cool, dry place or refrigerate.
Fruit Jellies
4 envelopes unflavored gelatin
1 1/4 c. cold water
1 (6 oz.) can frozen or canned grape or orange juice
Sprinkle gelatin over water in medium-sized saucepan. Stir over low heat about 5 minutes until gelatin is completely dissolved. Remove from heat and stir in juice. Pour into a square pan. Refrigerate 2 hours or more until firm. Cut into squares. Jellies will keep several days in refrigerator.
Aplets and Cotlets
2 c. thick unsweetened applesauce
3 envelopes unflavored gelatin
1 (3 oz.) pkg. lemon gelatin
2 Tbsp. cornstarch
4 c. sugar
2 tsp. lemon extract
2 c. chopped nuts
powdered sugar
For Aplets: Combine applesauce, gelatins, cornstarch and sugar, stir and cook over low heat to boiling, stirring constantly. Simmer 20 minutes. Remove from heat and add nuts and lemon extract, mix thoroughly. Pour into 9 x 13-inch pan lined with heavy duty aluminum foil. Do not grease. Leave in pan at room temperature 24 hours. Turn onto board covered with powdered sugar. Carefully remove foil. (May be a little sticky.) Cut in small pieces, roll in powdered sugar. Allow to air-dry 24 hours before storing in refrigerator or freezer.
For Cotlets: Substitute drained apricots, pureed in blender, for applesauce. Substitute orange gelatin (3 oz.) or apricot gelatin for the lemon gelatin. Omit lemon extract. Follow directions for Aplets. Makes about 2 pounds of candy.
Cotlets
2 c. dried apricots
1/4 c. gelatin
1 1/2 c. sugar
1 c. water
1/4 c. white corn syrup
3 Tbsp. lemon juice
1/2 tsp. grated lemon rind
Wash apricots. Cook in water to cover about 40 minutes. Press through sieve. Soak gelatin in 1 cup water 5 minutes. Mix all ingredients and cook 2 minutes over low heat, stirring constantly. Cool and pour into pan lined with waxed paper. Let stand overnight. Cut into squares and roll in powdered sugar.
Source(s):
http://www.recipelink.com/mf/21/4344...
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do u make blueberry jam?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do u make blueberry jam?),it will help you,my kids.
Answers:
4 1/2 cups crushed wild blueberries
2 tablespoons lemon juice
7 cups sugar
2 pouches liquid pectin
Pick over fruit, removing any stems and leaves. Crush berries and measure 4 1/2 cups crushed fruit.
Put into a large heavy pot. Add lemon juice and sugar; mix well. Place over high heat, stirring, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat; stir in pectin at>******************************...
New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003
Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:
Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.
Directions:
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press>******************************...
Title: Recipe: Applets, Cotlets and Fruit Jellies
Board: Holiday Cooking and Baking at Recipelink.com
From: Kim, WA 11-3-2002
RE: ISO: Applets and Cotlets
MSG ID: 214344
Applets
2 c. unsweetened applesauce
2 Tbsp. unflavored gelatin
1/4 c. cold water
1 tsp. vanilla
4 c. sugar
1 c. chopped walnuts
Combine applesauce, sugar (put gelatin in 1/4 cup water)and gelatin mixture in a kettle. When this comes to a boil, let boil 20 minutes. Take off heat and add chopped walnuts and vanilla. Pour into a square greased pan and let set overnight.
In the morning, cut in small squares and roll in powdered sugar.
Applets
3 pkg. Knox gelatine
1 1/4 c. applesauce
2 c. sugar
2 Tbsp. lemon juice
1 tsp. vanilla
1/4 tsp. orange extract
1 c. walnuts, finely chopped
Soak gelatine in 1/2 cup applesauce for 10 minutes. Combine 3/4 cup sauce with sugar; bring to a boil. Gradually, add gelatine; stir until dissolved. Return to gentle boil for 20 minutes, stirring constantly. Stir in extracts and nuts; pour into 8 x 12-inch buttered pan. Chill 24 hours; cut into cubes and roll in powdered sugar.
Note: If apricot or peach is substituted, omit orange extract.
Applets
1 c. frozen apple juice concentrate, undiluted
1 c. applesauce
1/2 c. cornstarch
2/3 c. chopped nuts
1 tsp. vanilla
2 Tbsp. finely chopped nuts
coconut (optional)
Mix cornstarch with apple juice concentrate. Add
applesauce and cook until thickened, stirring constantly. Add nuts and vanilla. Pour into 9-inch square pan. Sprinkle with finely chopped nuts. Refrigerate until cold. Cut into squares. Roll in coconut, if desired, or keep plain. Dry in the open air. Store in tightly closed container in a cool, dry place or refrigerate.
Fruit Jellies
4 envelopes unflavored gelatin
1 1/4 c. cold water
1 (6 oz.) can frozen or canned grape or orange juice
Sprinkle gelatin over water in medium-sized saucepan. Stir over low heat about 5 minutes until gelatin is completely dissolved. Remove from heat and stir in juice. Pour into a square pan. Refrigerate 2 hours or more until firm. Cut into squares. Jellies will keep several days in refrigerator.
Aplets and Cotlets
2 c. thick unsweetened applesauce
3 envelopes unflavored gelatin
1 (3 oz.) pkg. lemon gelatin
2 Tbsp. cornstarch
4 c. sugar
2 tsp. lemon extract
2 c. chopped nuts
powdered sugar
For Aplets: Combine applesauce, gelatins, cornstarch and sugar, stir and cook over low heat to boiling, stirring constantly. Simmer 20 minutes. Remove from heat and add nuts and lemon extract, mix thoroughly. Pour into 9 x 13-inch pan lined with heavy duty aluminum foil. Do not grease. Leave in pan at room temperature 24 hours. Turn onto board covered with powdered sugar. Carefully remove foil. (May be a little sticky.) Cut in small pieces, roll in powdered sugar. Allow to air-dry 24 hours before storing in refrigerator or freezer.
For Cotlets: Substitute drained apricots, pureed in blender, for applesauce. Substitute orange gelatin (3 oz.) or apricot gelatin for the lemon gelatin. Omit lemon extract. Follow directions for Aplets. Makes about 2 pounds of candy.
Cotlets
2 c. dried apricots
1/4 c. gelatin
1 1/2 c. sugar
1 c. water
1/4 c. white corn syrup
3 Tbsp. lemon juice
1/2 tsp. grated lemon rind
Wash apricots. Cook in water to cover about 40 minutes. Press through sieve. Soak gelatin in 1 cup water 5 minutes. Mix all ingredients and cook 2 minutes over low heat, stirring constantly. Cool and pour into pan lined with waxed paper. Let stand overnight. Cut into squares and roll in powdered sugar.
Source(s):
http://www.recipelink.com/mf/21/4344...
correctness,It's Non-profit and only for informational purposes.
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