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Preheat over to 350 degrees. Slice pumpkin in half. Scoop out seeds. Put the pumpkin face-down on a cookie sheet. Bake until pumpkin is soft when poked with a fork. Time will depend on the size of the pumpkin, but about two hours for an average-sized pumpkin. Remove from oven. Wait for pumpkin to cool. Scoop out pumpkin meat with a spoon. That is your pumpkin puree, like from a can. If your pumpkin was large and you now have much more pumpkin puree than you need, put the remainder in Tupperware containers in your freezer until your next pumpkin cooking experiment.
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Nothing is better at a family get-together than homemade peach ice cream with fresh peaches!
1 14 oz can sweetened, condensed milk 3 12 oz cans of evaporated milk 1 quart sliced, fresh peaches 1 pint peach yogurt 1 bag ice 1 lb salt 1 qt water (very cold) Separate 1 cup of peaches and dice; set aside. Puree the remaining 3 cups of peaches in a blender. All all the ingredients, including the diced peaches, into the ice cream maker. Follow the directions of the ice cream maker. 3 cups crushed berries
5 1/4 cups sugar 1/3 cup (rounded) Dutch Jell or Sure Jell In a large bowl, measure blackberries, mix with sugar, and set aside. Mix Dutch-Jell or Sure Jell with 3/4 cup water and bring to a boil while stirring constantly. Pour the mixture over the fruit and stir for 3 minutes. Pour jam into clean 1-2 cup sanitary freezer containers. Keep frozen until you are ready to use the jam. 1 cup butter, softened
2 cups white sugar 4 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 cups fresh peaches, chopped Preheat oven to 325 degrees. Butter and flour a 10-inch tube cake pan. In a large bowl, cream the butter and sugar. Add the eggs one at a time, beating in between. Add vanilla. Put aside 1/4 cup of the flour. Add remaining flour, salt, and baking powder slowly, beating as you go. Use the 1/4 cup of flour to coat the peaches, then mix peaches into batter. Pour into pan. Bake 60-70 minutes. Allow to cool for 10 minutes, then put on wire rack to cool. 5 cups crushed berries (2-3 quarts uncrushed)
7 cups sugar 1/4 cup lemon juic 1 package (1.75 oz) fruit jell pectin/Dutch Jell/Sure Jell Crush berries with potato masher. Put berries into a large pot. Add pectin a little at a time, stirring constantly. Place on high heat, stirring constantly until mixture comes to a full boil. Add sugar all at once while stirring. Bring mixture back to a full hard boil, stirring constantly. Boil 1 minute. Remove from heat and ladle into clean, hot 8 oz jars, leaving 1/4 head space at the top. Wipe rims of jars and put canning lids and rings on firmly. Process in boiling water bath for 5 minutes. Remove and set upright on a towel to set for 12 hours. 2 cups blackberries
1 cup sour cream 1 cup sugar 1 egg 1 tsp. soda 3/4 tsp. cinnamon 1.5 cups flour Preheat oven to 350 degrees. In a bowl, whisk together sour cream, sugar, and egg. In a separate bowl, mix together soda, cinnamon, and flour. Mix wet and dry ingredients to make a stiff batter. Add fruit and mix with spatula. Pour into greased 8x10 in pan or glass dish. Bake at 350 degrees for 30-40 minutes. The easiest cobbler recipe- anyone can do this!
1 cup self-rising flour 1 cup sugar 1 cup milk 1 cup butter 2 cups blackberries, blueberries, peaches, or strawberries Melt butter. Mix in sugar, milk and flour. Pour rinsed fruit into baking dish. Pour lumpy flour mixture on top. Bake in a preheated oven at 375 for 30-40 minutes. Serve with ice cream for extra deliciousness! |