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Concord Grape Pie
----- Original Message -----
From: Jay
To: phaedrus
Sent: Tuesday, September 17, 2002 12:27 AM
Subject: two requests please
Some friends gave me some concord grapes that they had grown...
and want me to make a pie...I have heard of them but do not have
any recipes ...can you help me...
and would also like to have a sugar free jam or jelly recipe....
to use up some of the grapes for a diabetic grandmother...
thank you....love your web site...
Hello Jay,
Below are some recipes for each.
Phaed
Concord Grape Pie
Ingredients :
2 lb. (4 c.) fresh Concord grapes
3/4 c. sugar
1 tbsp. quick-cooking tapioca
1/8 tsp. salt
Grated rind and juice of 1/2 lemon
Pastry for 9-inch 2-crust pie
Preparation :
Squeeze the pulp out of the grape skins. Save the skins. Cook
pulp until seeds loosen and press through colander or food mill.
Mix sugar, tapioca, salt, lemon rind, and lemon juice. Put cooked
pulp back in with the skins (optional). Add pulp and skins to
mixture. Let stand 15 minutes. Turn into pastry lined 9-inch pan
and cover with pastry. Bake on lower rack of very hot oven (450
degrees) for 15 minutes. Lower heat to moderate (350 degrees) and
bake about 20 minutes longer. Serve topped with vanilla ice cream.
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Grape Pie
Ingredients :
1 c. dark blue Concord grapes, seeds removed
1 c. white sugar
4 egg yolks
2 tbsp. water
1/2 c. butter
2 tbsp. flour
1 unbaked pie shell
Preparation :
Mix flour and sugar together. Add water and cook until beginning
to thicken. Beat egg yolks well. Add egg yolks to hot mixture,
gradually, stirring well after each addition. Add grapes. Cook for
several more minutes. Allow to cool slightly. Pour into unbaked
pie shell. Bake for approximately 10 minutes at 400 degrees, then
reduce oven to 350 degrees and bake for 20 minutes. Remove from
oven and cool slightly while making meringue with 4 egg whites,
adding 1 1/2 teaspoons cream of tartar, add gradually 2 tablespoons
sugar for each egg white continuing to beat until holds peak. Spoon
meringue over grape filling. Bake in 400 degree oven until meringue
is brown.
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9 Inch Concord Grape Pie
Ingredients :
5 1/3 c. concord grapes
1 1/3 c. sugar
4 tbsp. flour
1 1/3 tsp. lemon juice
Dash of salt
1 1/3 tbsp. butter or margarine
Pie crust for 9 inch two crust pie
Preparation :
Remove and save grape skins. Put pulp into saucepan without
water and bring to a boil. While hot, rub through strainer to
remove seeds. Mix strained pulp with skins. Mix sugar and flour
lightly through grapes. Sprinkle with lemon juice and salt. Pour
grapes into pastry lines pan (9 inch pie pan). Dot with butter or
margarine. Cover with top crust. Bake at 425 degrees for 35-45
minutes.
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Concord Grape Pie
Ingredients :
3 1/2 c. Concord grapes
1 c. granulated sugar
4 tbsp. flour
1 1/2 tbsp. butter
1 tbsp. lemon juice
9 inch pie shell
Streussel topping (recipe follows)
STRUESSEL TOPPING:
3/4 c. flour
1/2 c. granulate sugar
1/3 c. melted butter
Preparation :
Wash, drain and stem grapes. Remove skins and simmer pump for 5
minutes. DO NOT add any water to pulp. While hot, press pump
through a sieve (or food mill) to remove seeds. Combine strained
pulp with skins. Combine sugar and flour; add to grapes. Blend in
lemon juice and melted butter. Pour into pie shell and cover with
struessel topping. Bake at 350 degrees for 40 minutes.
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Sugarless Grape Jelly
Ingredients :
2 pkgs. or 2 tbsp. unflavored gelatin
1 1/2 pints unsweetened grape juice
2 tbsp. unsweetened lemon juice
2 tbsp. liquid sweetener
Preparation :
In saucepan soften gelatin in grape and lemon juice. Bring to
rolling boil, dissolving gelatin, boil 1 full minute. Remove from
heat, stir in liquid sweetener. Pour into hot sterilized jars.
Seal, store in refrigerator. One tablespoon = 11 calories.
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Sugar Free Grape Jelly
Ingredients :
1 1/2 c. unsweetened grape juice
1 tsp. fresh lemon juice
2 tsp. gelatin
Preparation :
Bring grape and lemon juice to a boil, reduce heat and simmer 4
minutes. Soak 2 teaspoons gelatin in 1/2 cup cold water. When
dissolved add to the hot grape juice. When cool pour into small
container and refrigerate.
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Sugar Free Grape Jelly
Ingredients :
Ripe Concord grapes
sugar substitute equal to 1 1/2 c. sugar for each cup juice
Preparation :
Cook ripe grapes without adding any water. Stir well. Strain.
Reheat juice to boiling. For each cup of juice add sugar substitute
equal to 1 1/2 cups sugar. Return to a boil and boil for 1 1/2 minutes.
Pour into glasses and seal.
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Diabetic Grape Jelly
2 tbsp. unflavored gelatin
1 1/2 pts. unsweetened grape juice
2 tbsp. lemon juice, strained
2 tbsp. artificial sweetener
In kettle, soften gelatin in grape juice and add lemon juice.
Bring to a boil, dissolving gelatin. Boil one minute. Remove
from heat, stir in sweetener. Pour into jars to within one
half inch of top. Cover with cap and screw band tight. When
cool, store in refrigerator. Yield: 4 half pints.
----- Original Message -----
From: Albert
To: phaedrus
Sent: Tuesday, September 17, 2002 2:15 PM
Subject: Micro-Wave Fudge Recipe
Do you know the recipe for micro-Wave Fudge Recipe
Hello Albert,
There are dozens of them See below for a few.
Phaed
Microwave Fudge
Ingredients :
4 c. sugar
1 c. margarine
1 can (14 oz.) evaporated milk
12 oz. semi-sweet chocolate bits
7 oz. marshmallow cream
1 tsp. vanilla
1 c. chopped nuts
Preparation :
In 4 quart bowl mix sugar, milk and butter. Cook on high 20 to 22
minutes or until soft ball stage or 234 degrees on candy
thermometer. Stir well every 5 minutes during cooking. Stir in
chocolate bits and marshmallow cream until well blended. Add
vanilla and nuts and mix. Pour into buttered 9 inch square dish for
thick pieces or 7 1/2 x 12 inch for thinner pieces. Cool and cut.
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Microwave Chocolate Fudge
Ingredients :
12 oz. semi-sweet chocolate chips
1 can Eagle Brand milk
2 heaping tbsp. peanut butter
Preparation :
Place chocolate chips and milk in microwave safe bowl. Cook on
high for 5 minutes. Remove from microwave, stir in 2 heaping
tablespoons of peanut butter. Spread in pan. Cool and cut.
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Two-Minute Microwave Fudge
Ingredients :
1 lb. confectioners' sugar
1/2 c. cocoa
1/4 c. milk
1/2 c. margarine
1 tbsp. vanilla extract
1/2 c. chopped nuts
Preparation :
Blend sugar and cocoa together in a glass bowl. Add milk and
margarine, but do not mix. Cook 2 minutes in microwave oven. If
margarine is not completely melted, it will melt when mixed. Add
vanilla and nuts. Stir until well blended. Pour into greased 6x9
inch container. Place in refrigerator for 20 minutes to 1 hour.
Cut and serve.
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Easy Microwave Fudge
Ingredients :
1 box confectioners' sugar
1/2 c. butter
1/4 c. milk
1/2 c. cocoa
1/2 tsp. vanilla
Pinch of salt
Nuts (optional)
Preparation :
Dump all ingredients into a bowl without stirring and cover with
wax paper. Heat in microwave for 2 minutes. Take out and stir
well. Blend with beaters for 3 minutes. Put in buttered pan and
refrigerate until hard. (This is a great recipe if you have had
trouble making fudge in the past.)
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Smoooooth Fudge (Microwave)
Ingredients :
1 c. (6 oz.) chocolate bits
1/2 c. sweetened condensed milk
1 c. powdered sugar
1/2 tsp. vanilla
1/3 c. chopped nuts
Salt
1 qt. measurer
8" dish
Waxed paper
Preparation :
Note: If you like minute, use chocolate mint chips, or
substitute 1/2 teaspoon peppermint extract for vanilla. Combine
bits and milk in measurer. Microwave for 30 seconds on high. Stir.
Microwave for 30 seconds on high. Stir in sifted sugar, vanilla
and pinch of salt. Fold in nuts. Pour and push onto plate (greased
or lined with waxed paper). Let cool. Refrigerate until easy to
cut.
----- Original Message -----
From: ROz
To: phaedrus
Sent: Tuesday, September 17, 2002 10:45 AM
Subject: Pickled Eggs
Do you have a simple receipe for pickled eggs using onions,
peppers, sugar vinegar?
Hello Roz,
Below are the simplest pickled egg recipes that I could find.
Phaed
Pickled Eggs
Ingredients :
1/4-1/3 c. water
1 1/2 c. white vinegar
3 tsp. salt
1 tsp. peppercorns
1 onion, sliced
9-10 hard boiled (peeled) eggs
Preparation :
Boil water, vinegar, salt and peppercorns together for a minute;
then pour over hard-boiled eggs in quart jar. Add sliced onions on
top. Cover with canning lid and band. Ready to eat in 12 hours.
Refrigerate.
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Pickled Eggs
Ingredients :
3 c. vinegar
2 c. sugar
1 c. water
Dash of lemon juice
Preparation :
Bring mixture to a boil and pour over peeled, cooked eggs while
hot. If desired, add sliced raw onions. Put in a gallon jar or ice
cream bucket and let set for 4 to 5 days. Enough for 5 dozen eggs.
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Pickled Eggs
Ingredients :
4 1/2 doz. eggs
1 qt. vinegar
3 tbsp. sugar
1 tbsp. salt
Preparation :
Boil eggs hard for 7 minutes (shell). Put in jars and pour the
ingredients over them. If you want them to pickle sooner, heat your
vinegar, then pour on them. This recipe can be cut down. Let set 5
days at least.
----- Original Message -----
From: Donna
To: phaedrus
Sent: Wednesday, September 18, 2002 12:32 AM
Subject: question!
Is caesar salad named after Caesar (the ruler)? Why?
Hi Donna,
Actually, no, it's not named after the Roman Emperors. It's named after Caesar Cardini. Caesar Cardini was an Italian immigrant who operated
a series of restaurants in Tijuana, just across the Mexican border from San Diego, California. On July 4th, 1924, Cardini created the first
"Caesar salad" at his restaurant "Caesar's Palace" in Tijuana. The salad caught on among the Hollywood crowd and the rest is history.
Phaed
----- Original Message -----
From: Pegheart
To: phaedrus
Sent: Monday, September 16, 2002 10:54 AM
Subject: whole grain cereal
An apple bread recipe calls for one cup of whole grain cereal.
What should I use?
Pegheart
Hi Pegheart,
Gosh there are so many.... What's your favorite?
Hot cereals like oatmeal, farina, and cream of wheat come to mind, but there are
lots of cold whole-grain cereals, too. It's hard to say what would be good in a cake.
However, I looked around for apple cake recipes with cereal, and I found that most of
them use "Grape Nuts" or "All Bran".
Phaed
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