Blue Ribbon Desserts
(firmenpresse) - MISSION, KS -- (Marketwire) -- 05/03/12 -- (Family Features) There's nothing quite like the taste of fresh berries and crisp, juicy apples. And when those mouthwatering flavors get paired with just the right spices in some delicious dessert favorites, it's even better.
You can enjoy fresh fruit flavors any time when you preserve your favorite fruits. With the perfect blend of all-natural spices from Mrs. Wages mixes, you can cook, then freeze or can your favorite fruits and they'll be ready for baking any time you're ready -- it's like having a dessert in a jar.
These recipes for Spiced Applesauce Cake and Forest Berry Cobbler get their great taste from spiced fruit mixes -- use them right after cooking, or can them so you can make these blue ribbon-worthy desserts long after fruit season is over.
Yes, You Can
Home canning is a great way to preserve your favorite fruit, whether it's from the farmers market or your own back yard. Just about any fruit can be canned. Here are some tips to help you make your canning experience successful:
-- Choose fresh, ripe, firm fruits. Underripe apples, for example, will make hard sour slices, while overripe apples will be mushy and bland.
-- To ensure even cooking, sort fruits for size and ripeness. If slicing fruits, slice evenly.
-- Rinse and clean fruit thoroughly -- dirt can harbor bacteria.
-- To take the skin off peaches, dip them in boiling water for 30 to 60 seconds. Remove them with a slotted spoon and immediately dip into cold water. Slip off the skins.
-- To keep apple slices from browning, put them into water containing ascorbic acid until you're ready to use them.
Get more canning tips and recipes, as well as Mrs. Wages Home Canning Guide, at .
Spiced Applesauce
Makes 3 quarts
Prepare and process home canning jars and lids according to manufacturer's instructions for sterilized jars.
Wash, core and peel apples. Cut into halves or quarters.
Combine prepared apples with 2 cups water in a large saucepan and bring to a boil. Cover pan; reduce heat and simmer for 30 minutes or until apples are soft.
Puree apple mixture and measure number of cups before returning to pot. Add 1/4 cup sugar per 1 cup puree. Stir to dissolve sugar. Stir in contents of spiced apple mix and heat just to a boil. Remove from heat.
To can applesauce: Carefully ladle hot mixture into sterilized hot jars, filling evenly. Leave 1/2-inch headspace. Remove air bubbles, wipe rims and cap each jar as it is filled.
Process in a boiling water bath canner, 15 minutes for pints and 20 minutes for quarts. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 2 weeks. Applesauce is ready to eat after 24 hours.
*Suggested apple varieties: Red Delicious, Gala, Fuji, Winesap, McIntosh, Yellow Delicious, Mutsu, Pink Lady and Honeycrisp.
Spiced Applesauce Cake
Yield: 24 pieces
Prep: 15 minutes
Bake: 40 minutes
Cake
Frosting
Preheat oven to 350°F.
Spray a 9 x 13-inch cake pan with non-stick spray and lightly coat with flour.
Combine applesauce, cake mix, eggs and water in a large mixing bowl. Beat on medium speed for 2 minutes. Pour batter into prepared pan.
Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack.
To make frosting: Combine all ingredients and beat on medium speed until smooth and fluffy. Spread frosting over cooled cake and cut into 24 pieces.
Forest Berry Cobbler Filling
Makes 3 quarts
Prepare and process home canning jars and lids according to manufacturer's instructions for sterilized jars.
Wash berries or cherries. Blanch pitted cherries in hot water (200°F) for 1 minute, drain and keep in covered pot. Do not blanch berries. (Do not use strawberries.)
Combine sugar and water/fruit juice with 1 pouch pie filling mix in a large, non-reactive pot. Do not use aluminum. Cook mixture over medium heat (180°F), stirring constantly, until thickened. Remove from heat. Fold prepared berries or cherries into sauce.
To can berry filling: Ladle berries or cherries and sauce into sterilized jars, filling evenly. Leave 1/2-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled.
Process in a boiling water bath canner, 30 minutes for pints or quarts. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 2 weeks. Pie filling is ready to eat after 24 hours.
Forest Berry Cobbler
Yield: 4 servings
Prep: 15 minutes
Bake: 30 minutes
Topping
Preheat oven to 400°F.
Pour pie filling into a greased 8-inch baking pan; set aside.
In large bowl, combine flour, sugar, baking powder and salt. Using a large fork or pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in milk slowly, until just combined.
Drop dough by tablespoonful over fruit filling. Bake for 30 to 35 minutes or until toothpick inserted into the topping comes out clean. Serve warm with ice cream, if desired.
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Datum: 03.05.2012 - 03:00 Uhr
Sprache: Deutsch
News-ID 1110099
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Dairy
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