oppings are adapted to this recipe from my German heritage.
Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
Pour 3 cups juice into a large kettle; stir in the sugar.
Cook on high, stirring constantly.
Boil hard for 1 minute.
Remove from heat and skim foam.
Add extract if using (almond extract gives a stronger cherry taste).
To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.
Place the 6 slices of bread in the bottom of a greased 9 x 13 inch pan.
Combine the milk, sugar, vanilla and eggs, and mix well.
Pour over the bread and refrigerate overnight.
When ready to bake, combine the brown sugar, margarine, flour and cinnamon, and sprinkle over the bread.
Bake at 375\u00b0 for 40 minutes.
Serve with chokecherry syrup, or sliced fruit of your choice.
ith a side of blueberry syrup. (RECIPE: One pint blueberries in a
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
ugar as needed.
Vanilla Syrup:
Combine water and sugar
/2 cup of cooled chokecherry pudding and pour the rest
Put all ingredients into pot and cook following pectin instructions or if you don't want to use pectin, cook juice, sugar and syrup to jelly point.
Pour into hot, sterilized jars.
Wipe off jars before putting on lids that are hot.
Twist on tight and they will seal.
Bring ingredients to a boil in a large saucepan.
Turn heat down and simmer for 15 minutes.
Skim off scum.
Pour into jars and seal.
Process in boiling hot water bath for 10 minutes. Makes 3 batches, 4 pints.
Place ingredients into a heavy kettle, bring to a boil.
Simmer for 20 minutes.
Remove from heat and pour into sterilized jars.
I also process for 15 minutes.
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For the smaller recipe, roll dough into a rectangle
bring all ingredients to a boil for 3 minutes.
Remove from heat
pour in jars.
seal jars and store.
Boil 5 minutes.
Seal in jars.
Very delicious on pancakes.
Pound steak.
Put in wide-mouth jar or crock.
Pour marinade over meat.
Let stand overnight in cool place.
Also for roast. Best marinade for dip.
Heat chokecherry juice to warm (but not hot) temperature to help disolve sugar. There is no fermentation after the alcohol is added.
Add sugar to warmed juice and stir until dissolved.
Add Everclear.
Stir, bottle, and let rest for at least one month.
Serve cool.
Boil water and berries for 1/2 hour.
Strain.
For every 4 cups of syrup add 6 cups of sugar.
Bring to a rolling boil.
Add 1 package of Certo.
Boil 1 minute more.
iscard. Add the Ginger Simple Syrup, lemon juice, and sparkling water
br>This is the original recipe.
2 5 lbs bags
ours.
Meanwhile, make rum syrup: In medium saucepan, combine sugar
Add 1/4 measure of water to the mix and knead gently into soft dough.
Allow to rest for 5 min. Then shape the dough into small balls.
Deep fry the balls into golden brown in slow flame. Soak the balls in sugar syrup for 20 minutes. The jamuns absorb the syrup and are ready to eat.
Syrup recipe. Mix 1 cup sugar in 1 cup of water. Boil the mixture for 10 minutes