ine mesh strainer.
Cayenne Tincture:
Infuse 1 cup of
In a tea cup or mug, steep elderberry blossoms in boiling water for 5 to 10 minutes; strain.
Add sugar and lemon.
Yield: 1 serving.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
weeks later. Strain the tincture through a coffee filter or
Gently\"bruise\" the rosemary strips by\"hammering\" very gently on the same.
Use your fist to do this on a wood cutting board.
Take an amber or dark glass bottle and pour the alcohol in it.
Add the cut and bruised rosemary strips to it.
Cover the bottle with its cap.
Shake vigorously for a minute.
Place in a cool and dark place for 6-8 weeks{shake for a minute every week}.
Strain the\"tincture\" from the remaining plant pieces.
Store in a cool and dark place.
Put herbal oil in water.
Simmer for 20 minutes.
Strain through a cheesecloth or muslin into another pan and repeat these steps until there are only 2 ounces left.
Add olive oil and simmer until all the water has evaporated.
Add tincture of benzoin and bees wax.
Preheat oven to 450\u00b0F.
Line a pie pan with pastry.
Fill with cleaned elderberries.
Mix dry ingredients together; sprinkle over berries.
Add lemon juice.
Cover with top crust, moisten edges and crimp attractively.
Pierce top crust to allow steam to escape.
Bake for ten minutes; reduce heat to 350F and bake 30 minutes longer.
Cool and serve.
Preheat the oven to 450 degrees F (230 degrees C).
Combine the flour, sugar, and cinnamon; reserve 1/4 of this mixture. Add the remaining 3/4 flour mixture to the elderberries and grapes, and mix thoroughly. Sprinkle the reserved flour mixture evenly over the bottom of the crust in pie plate. Turn the filling into the crust, and dot with butter.
Sprinkle the vinegar over the pie filling, and top with remaining crust.
Bake for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C). Bake for 35 to 40 minutes, or until golden ...
Preheat oven to 375 degrees F (190 degrees C).
Mix cornstarch in a little bit of water and add to berries and sugar. Cook, stirring constantly until desired thickness. Add more cornstarch if not thick enough. Add lemon juice.
Pour into bottom crust. Dot with butter. Put on top crust or make a lattice.
Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes.
Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.
trained liquid.
Pour the elderberry liquid into a large pan
ugar and 1/2 cup elderberry juice until smooth. Set aside
Gather 32 elderberry blossoms with stems.
Wash Carefully.
Dry on towel.
Heat oil about 1 inch deep in skillet.
Sift dry ingredients together.
Beat egg and milk.
Add to flour mixture.
Dip Blossoms into batter.
Holding by stems.
Drop into hot oil.
Fry to golden brown.
Serve with maple syruo and sausages if desired.
Combine all ingredients, except bacon strips. Pour in baking dish & place bacon strips on top. Bake about 1 hour at 350 degrees. (Check in about 45 minutes.) This is a recipe that you try and adapt to your own taste.
Preheat oven to 425 degrees F (220 degrees C). Line a 9 inch pie pan with pastry.
Combine berries and lemon juice. Pour into shell. Mix sugar, salt and flour. Sprinkle over berries.
Cover with top crust. Seal and flute edges. Cut a few small steam vents in the top.
Bake at 425 degrees F (220 degrees C) for 10 minutes, reduce oven temperature to 350 degrees F (175 degrees C) and bake 30 minutes longer.
Mix original juice with 1 cup water to 1/2 gallon of juice. Mix all the ingredients together in a large stockpot until all ingredients are well blended.
Cook over low to medium heat until mixture thickens.
Add hot mixture to well sterilized hot jars (canning).
Seal with sterilized lids.
Cover with small towel or dish cloths.
Let stand until next day.
Jars are sealed when you hear a slight popping sound.
In a small bowl, whisk mustard, vinegar, salt and pepper.
Slowly add to oil while whisking.
Stir in onion and parsley.
Drizzle over salad greens, toss to coat.