bmiss
Power Conserver
here are a collection of recipes i will be using on my self sufficient farm for my family and friends.
my random recipes
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bmiss
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T.R. Barnettes Mayhaw Jelly Recipe
Wash berries thoroughly. Measure berries to see how much you have. Use a little more than two cups of water to a quart of berries. Bring them to a boil, then cook at lower heat for about 30 minutes or until tender. Let them cool with the lid on.
Mash up berries. Then strain them, squeezing juice out with a cheesecloth. Refrigerate the juice `cause by then you're tired. It'll last a week in the `fridge this way.
To make jelly (this is the artistic part), pour not more than six cups of juice in a large pot and add a cup of sugar for each cup of juice. Don't stir after it boils. Boil for about an hour or until it drops off a spoon in two drops instead of one, and then "sheets" together. After it begins to drop off in twos, you watch it very carefully until it sheets. Skim off the foamy stuff on top.
Pour into sterilized jars. The jars should be hot. Screw on the lids. Let them sit in a cool place until each lid pops. Then you'll know it has sealed. If one of the jars doesn't seal, just use that jar first.
Then clean up the mess you made.
Wash berries thoroughly. Measure berries to see how much you have. Use a little more than two cups of water to a quart of berries. Bring them to a boil, then cook at lower heat for about 30 minutes or until tender. Let them cool with the lid on.
Mash up berries. Then strain them, squeezing juice out with a cheesecloth. Refrigerate the juice `cause by then you're tired. It'll last a week in the `fridge this way.
To make jelly (this is the artistic part), pour not more than six cups of juice in a large pot and add a cup of sugar for each cup of juice. Don't stir after it boils. Boil for about an hour or until it drops off a spoon in two drops instead of one, and then "sheets" together. After it begins to drop off in twos, you watch it very carefully until it sheets. Skim off the foamy stuff on top.
Pour into sterilized jars. The jars should be hot. Screw on the lids. Let them sit in a cool place until each lid pops. Then you'll know it has sealed. If one of the jars doesn't seal, just use that jar first.
Then clean up the mess you made.
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bmiss
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Mary Wynne's Crabapple Jelly Recipe ("This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.")
Ingredients
8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick (optional)
Directions
1. Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
2. Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
3. Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.
Ingredients
8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick (optional)
Directions
1. Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
2. Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
3. Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.
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bmiss
Power Conserver
Soper Blueberry Jelly Recipe
Ingredients
2 quarts fresh or frozen blueberries
4 cups water
12 cups white sugar
2 (3 ounce) pouches liquid fruit pectin
Directions
1. Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.
Ingredients
2 quarts fresh or frozen blueberries
4 cups water
12 cups white sugar
2 (3 ounce) pouches liquid fruit pectin
Directions
1. Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.
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bmiss
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BEVERAGES
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Jimmys Mayhaw Wine
Items Needed
1 - 5 gallon bucket
2 -5 gallon carboys
1 hydrometer
1 plastic bubbler airlock
1 large stainless steel spoon
1 large funnel
30 wine bottles
30 corks
Ingredients Needed
5 gallons mayhaw juice
5 crushed campden tablets
2 tsp pectic enzyme
7 lbs sugar
5 tsp nutrient
1 pkg Laivin wine yeast
1 tsp Potassium sorbate
*All items must be sterilized before coming in contact with any ingredients
Instructions:
Pour 1 gallon of mayhaw juice into 5 gallon bucket. Add crushed campden tablets, pectic enzyme, nutrient and 5 lbs sugar to juice. Mix well with stainless spoon. Add remaining juice to bucket and mix again. Check mixture with hydrometer. Sugar level must be 1.090, if not, add sugar until desired level. Transfer juice into carboy; fill to 2 inches below top of carboy. Cover top with cloth. Let stand for 24 hours. Add yeast, then put plastic bubbler airlock on top of carboy. It is natural for wine to be cloudy.
After 7 to 10 days, when yeast is no longer active, siphon into second sterilized carboy. DO NOT siphon settlement at bottom of first carboy. Let stand for 3 months.
Repeat process until wine is clear. The longer the wine bulk ages the better the wine. Add sugar to taste, add potassium sorbate, and mix well. Pour wine into bottles. Coke with corker. Wine is ready to drink.
Alex Laneys Marvelous Mayhaw Slush Punch
5 boxes sparkling jello
3 bottles water with fruit flavor (16 oz.)
5 cups sugar 10 cups mayhaw juice
Perrier water - 36 ozs.
Mix jello according to directions and dissolve sugar. Stir in flavored water and mayhaw juice. The color of the punch is the color of the mayhaw juice. It becomes a lighter pink when it freezes.
Freeze punch, stirring two or three times during freezing process. Thaw slightly and serve partially frozen. Yields 6 quarts. (I used Sparkling White Grape Jello and Berry-Licious Water in this particular recipe.)
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Jimmys Mayhaw Wine
Items Needed
1 - 5 gallon bucket
2 -5 gallon carboys
1 hydrometer
1 plastic bubbler airlock
1 large stainless steel spoon
1 large funnel
30 wine bottles
30 corks
Ingredients Needed
5 gallons mayhaw juice
5 crushed campden tablets
2 tsp pectic enzyme
7 lbs sugar
5 tsp nutrient
1 pkg Laivin wine yeast
1 tsp Potassium sorbate
*All items must be sterilized before coming in contact with any ingredients
Instructions:
Pour 1 gallon of mayhaw juice into 5 gallon bucket. Add crushed campden tablets, pectic enzyme, nutrient and 5 lbs sugar to juice. Mix well with stainless spoon. Add remaining juice to bucket and mix again. Check mixture with hydrometer. Sugar level must be 1.090, if not, add sugar until desired level. Transfer juice into carboy; fill to 2 inches below top of carboy. Cover top with cloth. Let stand for 24 hours. Add yeast, then put plastic bubbler airlock on top of carboy. It is natural for wine to be cloudy.
After 7 to 10 days, when yeast is no longer active, siphon into second sterilized carboy. DO NOT siphon settlement at bottom of first carboy. Let stand for 3 months.
Repeat process until wine is clear. The longer the wine bulk ages the better the wine. Add sugar to taste, add potassium sorbate, and mix well. Pour wine into bottles. Coke with corker. Wine is ready to drink.
Alex Laneys Marvelous Mayhaw Slush Punch
5 boxes sparkling jello
3 bottles water with fruit flavor (16 oz.)
5 cups sugar 10 cups mayhaw juice
Perrier water - 36 ozs.
Mix jello according to directions and dissolve sugar. Stir in flavored water and mayhaw juice. The color of the punch is the color of the mayhaw juice. It becomes a lighter pink when it freezes.
Freeze punch, stirring two or three times during freezing process. Thaw slightly and serve partially frozen. Yields 6 quarts. (I used Sparkling White Grape Jello and Berry-Licious Water in this particular recipe.)
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bmiss
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CAKES & PIES
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Gerry Crafts Mayhaw Cheese Cake
Crust:
1 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons melted butter
Combine ingredients. Press into bottom 8 X 13 inch spring form pan which was sprayed with nonstick spray. Freeze until ready to use.
Filling:
4 (8 oz) bricks 1/3 less fat cream cheese softened)
1 cups sugar
2 tablespoons cornstarch
4 eggs room temperature
cup mayhaw pulp (mayhaws squeezed through sieve)
Beat cream cheese, sugar, cornstarch until smooth. Add one egg at a time. Beat in mayhaw pulp. Pour over crust. Place on sheet of foil in oven. Bake 1 hours at 325-350 F or until puffed around edges and center jiggles slightly when shaken. Cool 5 minutes or until filling sinks slightly.
Topping:
16 oz reduced fat sour cream
cup sugar
cup mayhaw pulp
Stir together until sugar dissolves. Pour over filling spread to edges. Bake 5 minutes to set. Remove to wire rack to cool.
Glaze:
cup mayhaw juice
2 tablespoons sugar
1 teaspoon cornstarch
Mix together in small saucepan, to dissolve cornstarch and cook until thick. Spread on cheesecake. Carefully run thin knife around edge to release cake. Cover loosely and refrigerate 4 hours. Remove pan sides and place on serving plate. Garnish as desired.
Marylin Lyles Mayhaw Jam Cake
2 cups plain flour
1 teaspoon soda
teaspoon salt
1 cups sugar
1 cup cooking oil
3 eggs
1 cup buttermilk
1 cup mayhaw jam
1 tablespoon vanilla
1 cup chopped pecans
Mix first flour ingredients and blend in oil. Add 4eggs one at a time mixing well after each. Gradually add buttermilk and jam, mixing slowly. Add vanilla and pecans.
Bake in greased and floured Bundt pan at 325 degrees for 1 hour.
While warm, glaze with 2 tablespoons melted butter, 2 tablespoons mayhaw juice, and 1 cup powdered sugar (sifted).
Alex Laneys Extra Special Mayhaw Cake
1 pkg. French Vanilla cake mix
1 cup mayhaw juice (red flesh)
2/3 cup sugar 1/2 cup vegetable oil
4 eggs
Mix last four ingredients; add to cake mix and continue to beat with electric mixer at medium speed for six (6) minutes.
Bake in Bundt pan at 350 degrees for 40 minutes or until done. Let cool for 5 minutes in pan and glaze while hot after turning onto cake plate.
Make glaze from two cups powdered sugar and 1/2 cup of mayhaw juice or butter blended together.
Marylin Lyles Mayhaw Jelly Layer Cake
1 box moist deluxe classic yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 pint mayhaw jelly
Preheat oven to 350 degrees for metal or glass pans, 325 degrees for dark or coated pans. Grease sides and bottom of six 9-inch pans with shortening. Flour lightly.
Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium for 2 minutes. Pour about 1 cup of batter in pans and bake immediately.
Bake about 10 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 3 to 5 minutes. Cool completely before adding jelly.
Place one cake on plate and cover with jelly, add another cake and more jelly, continue adding cakes and jelly until you have stacked all six cakes, ending with jelly.
Billy Joe Lyles Mayhaw Cake
3 eggs, slightly beaten
2 cups self-rising flour
2 cups sugar
1 cup cooking oil 1 cup mayhaw pulp
1 teaspoon vanilla
1 cup chopped pecans (optional)
Mix all ingredients and beat with electric mixer (medium speed) about 3 minutes.
Bake in greased and floured Bundt pan at 325 degrees for 1 hour.
Blend together 2 tablespoons melted butter, 2 tablespoons mayhaw juice, and 1 cup powdered sugar (sifted). Glaze cake while warm.
Alex Laneys Butter Brickle Cake
1 box yellow butter cake mix
1 pkg. instant pudding (mix butter pecan or vanilla/with butter flavoring)
8 oz. sour cream 1/2 cup vegetable oil
4 eggs
1 pkg. Heath's Bits-O-Brickle chips
Beat together cake mix, pudding mix, sour cream, oil and eggs. Fold in butter brickle chips. Pour into Bundt pan and bake for approximately 50 minutes at 350 degrees (Be careful not to overbake. Cut temperature down some the last 15 minutes.)
Serve plain and/or iced with glaze made from powdered sugar, mayhaw juice, and pulp. About a cup of mayhaw juice/pulp will require about four (4) cups powdered sugar.
Marylin Lyles Mayhaw-Pecan Pie
1/2 cup sugar
1 cup mayhaw jelly, melted
2 tablespoons stick butter
3 eggs, beaten 1/2 teaspoon vanilla
1 cup pecans, chopped
1 uncooked, 9-inch pie shell
Mix sugar, melted jelly and butter and heat on low heat until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. Add chopped pecans and pour mixture into your favorite uncooked pie shell. Bake at 350 degrees for 30 minutes.
Alex Laneys Mayhaw Jelly Meringue Pie
Filling:
1/2 stick of oleo or butter
1 - 8 oz. jar mayhaw jelly
3 tablespoons flour 3 eggs
1 cup of buttermilk
1 teaspoon vanilla
Cream oleo/butter and jelly. Add eggs, flour, milk and vanilla. Pour into baked pie shell. Add meringue and cook 25 minutes at 325 degrees.
Meringue:
4 to 6 egg whites
1/2 to 3/4 teaspoon of cream of tarter 1/2 cup sugar
1/2 teaspoon vanilla
Beat egg whites and cream of tarter at high speed until foamy. Gradually add sugar. Beat until sugar is fully dissolved. Add vanilla, beating well. Yields enough for 9-inch pie.
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Gerry Crafts Mayhaw Cheese Cake
Crust:
1 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons melted butter
Combine ingredients. Press into bottom 8 X 13 inch spring form pan which was sprayed with nonstick spray. Freeze until ready to use.
Filling:
4 (8 oz) bricks 1/3 less fat cream cheese softened)
1 cups sugar
2 tablespoons cornstarch
4 eggs room temperature
cup mayhaw pulp (mayhaws squeezed through sieve)
Beat cream cheese, sugar, cornstarch until smooth. Add one egg at a time. Beat in mayhaw pulp. Pour over crust. Place on sheet of foil in oven. Bake 1 hours at 325-350 F or until puffed around edges and center jiggles slightly when shaken. Cool 5 minutes or until filling sinks slightly.
Topping:
16 oz reduced fat sour cream
cup sugar
cup mayhaw pulp
Stir together until sugar dissolves. Pour over filling spread to edges. Bake 5 minutes to set. Remove to wire rack to cool.
Glaze:
cup mayhaw juice
2 tablespoons sugar
1 teaspoon cornstarch
Mix together in small saucepan, to dissolve cornstarch and cook until thick. Spread on cheesecake. Carefully run thin knife around edge to release cake. Cover loosely and refrigerate 4 hours. Remove pan sides and place on serving plate. Garnish as desired.
Marylin Lyles Mayhaw Jam Cake
2 cups plain flour
1 teaspoon soda
teaspoon salt
1 cups sugar
1 cup cooking oil
3 eggs
1 cup buttermilk
1 cup mayhaw jam
1 tablespoon vanilla
1 cup chopped pecans
Mix first flour ingredients and blend in oil. Add 4eggs one at a time mixing well after each. Gradually add buttermilk and jam, mixing slowly. Add vanilla and pecans.
Bake in greased and floured Bundt pan at 325 degrees for 1 hour.
While warm, glaze with 2 tablespoons melted butter, 2 tablespoons mayhaw juice, and 1 cup powdered sugar (sifted).
Alex Laneys Extra Special Mayhaw Cake
1 pkg. French Vanilla cake mix
1 cup mayhaw juice (red flesh)
2/3 cup sugar 1/2 cup vegetable oil
4 eggs
Mix last four ingredients; add to cake mix and continue to beat with electric mixer at medium speed for six (6) minutes.
Bake in Bundt pan at 350 degrees for 40 minutes or until done. Let cool for 5 minutes in pan and glaze while hot after turning onto cake plate.
Make glaze from two cups powdered sugar and 1/2 cup of mayhaw juice or butter blended together.
Marylin Lyles Mayhaw Jelly Layer Cake
1 box moist deluxe classic yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 pint mayhaw jelly
Preheat oven to 350 degrees for metal or glass pans, 325 degrees for dark or coated pans. Grease sides and bottom of six 9-inch pans with shortening. Flour lightly.
Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium for 2 minutes. Pour about 1 cup of batter in pans and bake immediately.
Bake about 10 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 3 to 5 minutes. Cool completely before adding jelly.
Place one cake on plate and cover with jelly, add another cake and more jelly, continue adding cakes and jelly until you have stacked all six cakes, ending with jelly.
Billy Joe Lyles Mayhaw Cake
3 eggs, slightly beaten
2 cups self-rising flour
2 cups sugar
1 cup cooking oil 1 cup mayhaw pulp
1 teaspoon vanilla
1 cup chopped pecans (optional)
Mix all ingredients and beat with electric mixer (medium speed) about 3 minutes.
Bake in greased and floured Bundt pan at 325 degrees for 1 hour.
Blend together 2 tablespoons melted butter, 2 tablespoons mayhaw juice, and 1 cup powdered sugar (sifted). Glaze cake while warm.
Alex Laneys Butter Brickle Cake
1 box yellow butter cake mix
1 pkg. instant pudding (mix butter pecan or vanilla/with butter flavoring)
8 oz. sour cream 1/2 cup vegetable oil
4 eggs
1 pkg. Heath's Bits-O-Brickle chips
Beat together cake mix, pudding mix, sour cream, oil and eggs. Fold in butter brickle chips. Pour into Bundt pan and bake for approximately 50 minutes at 350 degrees (Be careful not to overbake. Cut temperature down some the last 15 minutes.)
Serve plain and/or iced with glaze made from powdered sugar, mayhaw juice, and pulp. About a cup of mayhaw juice/pulp will require about four (4) cups powdered sugar.
Marylin Lyles Mayhaw-Pecan Pie
1/2 cup sugar
1 cup mayhaw jelly, melted
2 tablespoons stick butter
3 eggs, beaten 1/2 teaspoon vanilla
1 cup pecans, chopped
1 uncooked, 9-inch pie shell
Mix sugar, melted jelly and butter and heat on low heat until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. Add chopped pecans and pour mixture into your favorite uncooked pie shell. Bake at 350 degrees for 30 minutes.
Alex Laneys Mayhaw Jelly Meringue Pie
Filling:
1/2 stick of oleo or butter
1 - 8 oz. jar mayhaw jelly
3 tablespoons flour 3 eggs
1 cup of buttermilk
1 teaspoon vanilla
Cream oleo/butter and jelly. Add eggs, flour, milk and vanilla. Pour into baked pie shell. Add meringue and cook 25 minutes at 325 degrees.
Meringue:
4 to 6 egg whites
1/2 to 3/4 teaspoon of cream of tarter 1/2 cup sugar
1/2 teaspoon vanilla
Beat egg whites and cream of tarter at high speed until foamy. Gradually add sugar. Beat until sugar is fully dissolved. Add vanilla, beating well. Yields enough for 9-inch pie.
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bmiss
Power Conserver
DESSERTS
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Mayhaw-Pecan Squares
Step 1:
1 1/2 cups sifted flour
cup brown sugar cup butter
Mix together flour, sugar and butter; pat down well in buttered 9" x 13" pan. Bake in very slowly at 275 degrees for ten minutes.
Step 2:
cup sugar
1 cup mayhaw jelly, melted
2 tablespoons stick butter 3 eggs, beaten
teaspoon vanilla
1 cup pecans chopped
Mix sugar, melted jelly and butter and heat on low heat until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. Add pecans and pour over crust. Bake at 350 degrees for about 20 minutes.
Contributed by Billy Joe Lyles, 1st Place winner
Mayhaw Jelly Roll
Grease a 15 1/2" x 10 1/2" jelly roll pan and line bottom with greased brown paper or with aluminum foil. Sift together and set aside:
1 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon salt
Beat 3 large eggs (2/3 cup) in a small mixer bowl until thick and lemon-colored. Pour beaten eggs into large bowl. On low speed, blend in 1/3 cup water and 1 teaspoon vanilla.
Slowly mix in dry ingredients on low speed, just until batter is smooth. Pour into prepared pan. Bake until top springs back when lightly touched. Loosen edges and immediately turn upside down on a towel sprinkled with confectioner's sugar. Carefully remove paper. Trim off any stiff edges. While cake is still hot, roll together cake and towel, starting at the narrow end. Cool on wire rack. Unroll cake and remove towel.
Spread with soft mayhaw jelly. Roll cake up again. If desired, sprinkle with confectioner's sugar.
Bake in preheated oven at 375 degrees for 12 to 15 minutes.
Contributed by Marylin Lyles
Mayhaw Jelly Roll 2
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup cake flour 1 teaspoon baking powder
1/4 teaspoon salt
About a cup of mayhaw jelly
Powdered sugar
Heat oven to 375 degrees. Line jelly roll pan, 15 1/2" x 10 1/2" x 1", with aluminum foil or waxed paper; grease generously. Beat eggs in a 1 1/2 quart bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into 2 1/2 quart bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake form edges of pan; invert on towel generously sprinkled with powdered sugar.
Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake in towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake; sprinkle with powdered sugar.
Contributed by Alex Laney
Mayhaw Jam Flowers
1/2 cup butter
1 cup sugar
2 eggs, well beaten
1 tablespoon milk
1 teaspoon vanilla
2 teaspoons baking powder
2 1/4 cups flour
1 pint mayhaw jam
Cream butter and sugar. Add eggs, milk, vanilla, and dry ingredients. You want a stiff dough, but I find sometimes it takes slightly less than this amount of flour, sometimes slightly more. Roll 1/2 dough thin, cut flower bottom and place on greased baking sheet. Bake at 400 degrees for about 10 minutes. Roll 1/2 dough thin, cut top of flower by cutting the same shape and then cut a hole in the center and place on greased baking sheet. Bake at 400 degrees for about eight minutes. Cool completely.
To assemble, spread warm jam over whole flower almost to edges; top with cutout flower. Press together to make sandwiches. Fill center with jam. Store between layers of waxed paper in airtight container. Makes about 4 dozen 1 1/2 flowers.
Contributed by Billy Joe Lyles, 1st Place winner
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Mayhaw-Pecan Squares
Step 1:
1 1/2 cups sifted flour
cup brown sugar cup butter
Mix together flour, sugar and butter; pat down well in buttered 9" x 13" pan. Bake in very slowly at 275 degrees for ten minutes.
Step 2:
cup sugar
1 cup mayhaw jelly, melted
2 tablespoons stick butter 3 eggs, beaten
teaspoon vanilla
1 cup pecans chopped
Mix sugar, melted jelly and butter and heat on low heat until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. Add pecans and pour over crust. Bake at 350 degrees for about 20 minutes.
Contributed by Billy Joe Lyles, 1st Place winner
Mayhaw Jelly Roll
Grease a 15 1/2" x 10 1/2" jelly roll pan and line bottom with greased brown paper or with aluminum foil. Sift together and set aside:
1 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon salt
Beat 3 large eggs (2/3 cup) in a small mixer bowl until thick and lemon-colored. Pour beaten eggs into large bowl. On low speed, blend in 1/3 cup water and 1 teaspoon vanilla.
Slowly mix in dry ingredients on low speed, just until batter is smooth. Pour into prepared pan. Bake until top springs back when lightly touched. Loosen edges and immediately turn upside down on a towel sprinkled with confectioner's sugar. Carefully remove paper. Trim off any stiff edges. While cake is still hot, roll together cake and towel, starting at the narrow end. Cool on wire rack. Unroll cake and remove towel.
Spread with soft mayhaw jelly. Roll cake up again. If desired, sprinkle with confectioner's sugar.
Bake in preheated oven at 375 degrees for 12 to 15 minutes.
Contributed by Marylin Lyles
Mayhaw Jelly Roll 2
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup cake flour 1 teaspoon baking powder
1/4 teaspoon salt
About a cup of mayhaw jelly
Powdered sugar
Heat oven to 375 degrees. Line jelly roll pan, 15 1/2" x 10 1/2" x 1", with aluminum foil or waxed paper; grease generously. Beat eggs in a 1 1/2 quart bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into 2 1/2 quart bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake form edges of pan; invert on towel generously sprinkled with powdered sugar.
Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake in towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake; sprinkle with powdered sugar.
Contributed by Alex Laney
Mayhaw Jam Flowers
1/2 cup butter
1 cup sugar
2 eggs, well beaten
1 tablespoon milk
1 teaspoon vanilla
2 teaspoons baking powder
2 1/4 cups flour
1 pint mayhaw jam
Cream butter and sugar. Add eggs, milk, vanilla, and dry ingredients. You want a stiff dough, but I find sometimes it takes slightly less than this amount of flour, sometimes slightly more. Roll 1/2 dough thin, cut flower bottom and place on greased baking sheet. Bake at 400 degrees for about 10 minutes. Roll 1/2 dough thin, cut top of flower by cutting the same shape and then cut a hole in the center and place on greased baking sheet. Bake at 400 degrees for about eight minutes. Cool completely.
To assemble, spread warm jam over whole flower almost to edges; top with cutout flower. Press together to make sandwiches. Fill center with jam. Store between layers of waxed paper in airtight container. Makes about 4 dozen 1 1/2 flowers.
Contributed by Billy Joe Lyles, 1st Place winner
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bmiss
Power Conserver
JAMS AND BUTTERS
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Mayhaw Butter
3 cups mayhaw pulp 3 cups sugar
Use pulp of mayhaws after cooked and drained for jelly. Add equal amount of sugar; cook until thick, stirring constantly to keep from sticking.
Pour into favorite sized jar, seal and water bath for 10 minutes. (Excellent in cakes, tarts, and other dessert toppings)
Contributed by Alex Laney, 1st Place Winner
Mayhaw Jam
6 cups mayhaw pulp 8 cups sugar 1 box fruit pectin
Stir fruit pectin into mayhaw pulp. Bring to a full boil over high heat, stirring constantly. Add sugar all at one time stirring constantly. Add sugar all at one time stirring constantly. Bring to a full rolling boil and boil for 1 minutes. Remove from heat.
Skim off foam and ladle into hot jars, leaving inch space at top. With damp cloth, wipe jar rims and threads clean.
Cover jars with hot lids. Screw bands on firmly. Place jars of jam in boiling water bath for 5 minutes. Remove from water bath and let jam cool. Store jam in a cool place. Makes about 11 half pints.
Contributed by Marylin Lyles
Mayhaw-Raspberry Jam
3 cups mayhaw juice
1 cup raspberry mixture
4 1/2 cups sugar 1 package pectin
1/2 teaspoon butter
2 tablespoons lemon juice
Crush 1 lb. of raspberries with 2 cups of water. Add 1 cup of this raspberry mixture with the mayhaw juice, butter, lemon juice and pectin and bring to a rolling boil. Add the sugar and return to a rolling boil for 1 minute, stirring constantly. Remove from the heat, skim off the foam and ladle into hot jars. Seal with lids and bands and process in boiling water for 5 minutes.
Contributed by Cecil Norris
Jalapeno Mayhaw Jam
6 cups mayhaw pulp
8 cups sugar 1 box fruit pectin
Jalapeno peppers
Stir fruit pectin into mayhaw pulp. Bring to a full boil over high heat, stirring constantly. Add sugar all at one time stirring constantly. bring to a full rolling boil and boil for 1 minutes. Remove from heat.
Skim off foam and ladle into hot jars containing 3 to 6 rings of sliced Jalapeno peppers, leaving 1/2 inch space at top. With damp cloth, wipe jar rims and threads clean.
Cover jars with hot lids. Screw bands on firmly. Place jars of jam in boiling water bath for 5 minutes. Remove from water bath and let cool. Store in a cool place.
Contributed by Marylin Lyles, Overall & 1st Place Winner
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Mayhaw Butter
3 cups mayhaw pulp 3 cups sugar
Use pulp of mayhaws after cooked and drained for jelly. Add equal amount of sugar; cook until thick, stirring constantly to keep from sticking.
Pour into favorite sized jar, seal and water bath for 10 minutes. (Excellent in cakes, tarts, and other dessert toppings)
Contributed by Alex Laney, 1st Place Winner
Mayhaw Jam
6 cups mayhaw pulp 8 cups sugar 1 box fruit pectin
Stir fruit pectin into mayhaw pulp. Bring to a full boil over high heat, stirring constantly. Add sugar all at one time stirring constantly. Add sugar all at one time stirring constantly. Bring to a full rolling boil and boil for 1 minutes. Remove from heat.
Skim off foam and ladle into hot jars, leaving inch space at top. With damp cloth, wipe jar rims and threads clean.
Cover jars with hot lids. Screw bands on firmly. Place jars of jam in boiling water bath for 5 minutes. Remove from water bath and let jam cool. Store jam in a cool place. Makes about 11 half pints.
Contributed by Marylin Lyles
Mayhaw-Raspberry Jam
3 cups mayhaw juice
1 cup raspberry mixture
4 1/2 cups sugar 1 package pectin
1/2 teaspoon butter
2 tablespoons lemon juice
Crush 1 lb. of raspberries with 2 cups of water. Add 1 cup of this raspberry mixture with the mayhaw juice, butter, lemon juice and pectin and bring to a rolling boil. Add the sugar and return to a rolling boil for 1 minute, stirring constantly. Remove from the heat, skim off the foam and ladle into hot jars. Seal with lids and bands and process in boiling water for 5 minutes.
Contributed by Cecil Norris
Jalapeno Mayhaw Jam
6 cups mayhaw pulp
8 cups sugar 1 box fruit pectin
Jalapeno peppers
Stir fruit pectin into mayhaw pulp. Bring to a full boil over high heat, stirring constantly. Add sugar all at one time stirring constantly. bring to a full rolling boil and boil for 1 minutes. Remove from heat.
Skim off foam and ladle into hot jars containing 3 to 6 rings of sliced Jalapeno peppers, leaving 1/2 inch space at top. With damp cloth, wipe jar rims and threads clean.
Cover jars with hot lids. Screw bands on firmly. Place jars of jam in boiling water bath for 5 minutes. Remove from water bath and let cool. Store in a cool place.
Contributed by Marylin Lyles, Overall & 1st Place Winner
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JELLIES & SYRUPS
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Mayhaw Jelly 1
5 cups mayhaw juice
7 cups cane sugar
1 box powdered pectin
Bring juice to rolling boil. Add sugar all at one time; bring back to rolling boil and boil for 4 or 5 minutes. Remove from heat and skim with metal spoon. Place in jars, skim again. Seal jars and place jars in boiling water bath for 5-10 minutes. Yields 8 or 9 - 8 oz. jars.
Contributed by Alex Laney, 1st Place Winner
Mayhaw Jelly 2
1 gallon mayhaw berries
1/2 gallon distilled water
5 1/2 cups sugar 1 box powdered fruit pectin
1 teaspoon fresh fruit protector
In a large saucepan, add cleaned berries and water. Bring to boil and simmer for 30 minutes. Crush fruit and strain through 3 layers of cheesecloth. Measure 4 cups of juice and place in large saucepan with 1 box pectin and 1 tsp. of fruit fresh and stir until dissolved. Bring to a full rolling boil and boil for 1 minute. Then add sugar - stir until dissolved. Let it come to a full, rolling boil for 1 minute. Ladle into clean, sterilized jars and process in boiling water bath for 15 minutes.
Contributed by Alex Laney
Mayhaw Jelly
4 cups mayhaw juice
5 cups of sugar 1/2 teaspoon butter
1 package of pectin
Bring the mayhaw juice, butter and pectin to a rolling boil. Add sugar and bring to boil that can not be stirred down, continue to boil for 1 minute. Remove from heat and skim off foam and ladle into hot jars. Seal with lids and bands, turn upside down for 5 minutes.
Mayhaw Jelly
Fruit Preparation:
Precisely weigh berries and crush. Add water, as determined by the proportion formula, 3 pounds of mayhaw berries to 4 cups of water. Bring to boil, cover and simmer for 10 minutes stirring occasionally.
Strain juice, with selected cheesecloth, and when juice stops dripping squeeze cloth to get remaining juice. Discard berries.
Jelly Preparation:
Place 4 cups of prepared mayhaw juice in a 6 to 8 quart saucepan. Stir in 1 box of fruit pectin. Bring to a full boil over high heat, stirring occasionally. At once stir in 5 1/2 cups of sugar and continue stirring until you have a full rolling boil. Continue to boil for 1 minute, stirring constantly. Remove from heat; skim off foam immediately and ladle into hot jelly glasses or jars. Wipe top of glass or jar. Seal with paraffin wax or 2 piece lids.
Yields 7 cups
Contributed by Shirley Lord
Mayhaw-Kumquat Marmalade
1 cup kumquat mixture
3 cups mayhaw juice
4 1/2 cups sugar 1/2 teaspoon butter
1 box fruit pectin
Remove the rind from approximately 1 1/2 pounds of fresh kumquat, slice into thin slices and set aside. Add a small amount of water to the pulp and heat to approximately 180 degrees F for one minute while stirring and mashing the pulp. Let cool, strain and add the juice to the sliced rind.
Combine 1 cup of this mixture with the mayhaw juice, pectin and butter and bring to a rolling boil. Add the sugar and return to a rolling boil for 1 minute. Remove from the heat, skim off the foam and ladle into hot jars. Seal with lids and bands and process in boiling water bath for 5 minutes.
Contributed by Cecil Norris
Mayhaw Syrup
3 cups mayhaw juice
3 cups cane sugar
1/2 cup corn syrup
Mix ingredients in large sauce pan. Cook rapidly, stirring constantly for 10 minutes. Remove from heat and skim off foam. Place in jars or syrup bottles and seal. (Enjoy on pancakes, biscuits, waffles, etc.)
Contributed by Alex Laney, 1st Place Winner
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Mayhaw Jelly 1
5 cups mayhaw juice
7 cups cane sugar
1 box powdered pectin
Bring juice to rolling boil. Add sugar all at one time; bring back to rolling boil and boil for 4 or 5 minutes. Remove from heat and skim with metal spoon. Place in jars, skim again. Seal jars and place jars in boiling water bath for 5-10 minutes. Yields 8 or 9 - 8 oz. jars.
Contributed by Alex Laney, 1st Place Winner
Mayhaw Jelly 2
1 gallon mayhaw berries
1/2 gallon distilled water
5 1/2 cups sugar 1 box powdered fruit pectin
1 teaspoon fresh fruit protector
In a large saucepan, add cleaned berries and water. Bring to boil and simmer for 30 minutes. Crush fruit and strain through 3 layers of cheesecloth. Measure 4 cups of juice and place in large saucepan with 1 box pectin and 1 tsp. of fruit fresh and stir until dissolved. Bring to a full rolling boil and boil for 1 minute. Then add sugar - stir until dissolved. Let it come to a full, rolling boil for 1 minute. Ladle into clean, sterilized jars and process in boiling water bath for 15 minutes.
Contributed by Alex Laney
Mayhaw Jelly
4 cups mayhaw juice
5 cups of sugar 1/2 teaspoon butter
1 package of pectin
Bring the mayhaw juice, butter and pectin to a rolling boil. Add sugar and bring to boil that can not be stirred down, continue to boil for 1 minute. Remove from heat and skim off foam and ladle into hot jars. Seal with lids and bands, turn upside down for 5 minutes.
Mayhaw Jelly
Fruit Preparation:
Precisely weigh berries and crush. Add water, as determined by the proportion formula, 3 pounds of mayhaw berries to 4 cups of water. Bring to boil, cover and simmer for 10 minutes stirring occasionally.
Strain juice, with selected cheesecloth, and when juice stops dripping squeeze cloth to get remaining juice. Discard berries.
Jelly Preparation:
Place 4 cups of prepared mayhaw juice in a 6 to 8 quart saucepan. Stir in 1 box of fruit pectin. Bring to a full boil over high heat, stirring occasionally. At once stir in 5 1/2 cups of sugar and continue stirring until you have a full rolling boil. Continue to boil for 1 minute, stirring constantly. Remove from heat; skim off foam immediately and ladle into hot jelly glasses or jars. Wipe top of glass or jar. Seal with paraffin wax or 2 piece lids.
Yields 7 cups
Contributed by Shirley Lord
Mayhaw-Kumquat Marmalade
1 cup kumquat mixture
3 cups mayhaw juice
4 1/2 cups sugar 1/2 teaspoon butter
1 box fruit pectin
Remove the rind from approximately 1 1/2 pounds of fresh kumquat, slice into thin slices and set aside. Add a small amount of water to the pulp and heat to approximately 180 degrees F for one minute while stirring and mashing the pulp. Let cool, strain and add the juice to the sliced rind.
Combine 1 cup of this mixture with the mayhaw juice, pectin and butter and bring to a rolling boil. Add the sugar and return to a rolling boil for 1 minute. Remove from the heat, skim off the foam and ladle into hot jars. Seal with lids and bands and process in boiling water bath for 5 minutes.
Contributed by Cecil Norris
Mayhaw Syrup
3 cups mayhaw juice
3 cups cane sugar
1/2 cup corn syrup
Mix ingredients in large sauce pan. Cook rapidly, stirring constantly for 10 minutes. Remove from heat and skim off foam. Place in jars or syrup bottles and seal. (Enjoy on pancakes, biscuits, waffles, etc.)
Contributed by Alex Laney, 1st Place Winner
