Place Saskatoon berries in a saucepan with water and bring to a boil.
Add boullion cube, garlic, peppercorns, thyme and rosemary.
Simmer five minutes.
Blend cornstarch and sugar together, add gradually to Saskatoon mixture.
Boil until clear and thick, add lemon juice.
Serve on top of roast or barbequed pork tenderloin or chicken breast.
eater, spread over base.
Saskatoon Filling, in saucepan berries and
In a saucepan, simmer saskatoon berries in water for 10 minutes.
Add lemon juice.
Stir in granulated sugar mixed with flour.
Pour into pastry lined pie plate.
Dot with butter.
Cover with top crust; seal and flute edges.
Make slits in the pie crust for air vents.
Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown.
ixture into batter; fold in saskatoon berries. Divide batter evenly into
ntil smooth; stir in cranberries, saskatoon berries, and eggs until well
Bring saskatoon berries and water to a
Soak rolled oats in orange juice.
Stir the dry ingredients together. Make a well in the centre of the dry ingredients.
Pour in the rolled oats mixture and the saskatoon berries.
Fold together being careful not to overmix.
Spoon the mixture into 12 large muffin cups. Mix the last measurement of sugar and the cinnamon together and spoon on top.
Bake at 375F for 18 to 20 minutes.
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
1/2 cups cleaned saskatoon berries.
6 cups granulated
PREHEAT oven to 375 \u00b0F.
Combine first 6 dry ingredients in large bowl. Make a well in the centre.
Beat egg , milk, oil and vanilla together until blended.
Pour into well. Stir just to moisten. Gently fold in berries.
Spoon into greased muffin cups, filling 3/4 full.
Bake at 375 \u00b0F for 20-25 minutes, or until top springs back when lightly touched.
Cool 10 minutes, then remove from pan; transfer to racks; cool completely.
Preheat oven to 425 degrees F.
In a small bowl combine the bread crumbs, oil, ginger, mint, Essence or seasoning salt, cumin, salt, and pepper, and mix well.
Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees F for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving.
Serve with Saskatoonberry Chutney.
Saskatoonberry Chutney.
In a heavy saucepan, heat the oil over medium heat. Add the ...
Boil together the water and lemon juice.
Add the saskatoons, and bring to a boil again.
Mix the sugar with the cornstarch thoroughly.
Add the sugar/cornstarch mixture to the saskatoons.
Stir and cook until juice is thickened and clear.
Pour in sterilized quart or pint jars.
Seal.
Process in hot water bath for 20 minutes for quarts or 15 minutes for pints.
Boil water, sugar & lemon juice together for 10 minutes.
Add berries and cook for an additional 10-15 minutes.
Dissolve corn starch in cold water and add to berries.
Cook for another 5-10 mins until thickened.
Remove from heat, add almond extract and stir.
Pour into baked pie shells then let cool.
Top with whipped cream, if desired.
Enjoy!
Prepare canner, jars, lids.
In a large stainless steel saucepan combine the crushed saskatoons and lemon juice.
Whisk in pectin until dissolved.
Bring to a boil over high heat, stirring constantly.
Add sugar all at once, return to a full, rolling boil while stirring constantly.
Boil hard for 1 minute.
Immediately stir in Grand Marnier.
Remove from heat.
Skim off foam if needed.
Ladle hot jam into hot jars leaving 1/4 inch head space.
Remove air bubbles, wipe rims, adjust caps and screw rings to finger tip tight.< ...
Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.
Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
Whisk sugar, 1 1/2 tablespoons flour, and ...
up of sugar. Add the saskatoon berries and rhubarb; cook over