Sunday, September 30, 2012

Concord Grape Pie, updated per request

Due to reports of a recently undercooked pie, we are updating the cooking instructions for the Concord Grape Pie. Our apologies - the previous posting of the recipe was missing the instructions on the back of the card.
(Originally posted August 25, 2011)

Concord Grape Pie

Grammy Gertie told me recently that she and her friends in Pittsfield will be making Concord Grape Pie as a cooking demonstration. They're waiting for the Concord Grapes to come into season, which should be soon.

Here's the recipe so that the rest of us can cook along:

Concord Grape Pie

4 cups concord grapes
1 cup sugar
3 TB flour
1/8 tsp salt
pie crust

-Slip the skins off of grapes.
-Heat grape pulp to boiling, then press through a sieve/strainer to remove the seeds.
-Add grape skins back along with sugar, flour and salt.
-Top with upper crust.
-Pour mixture into pie crust, top, and bake for 40 minutes at 400 degrees

Sunday, September 16, 2012

Apple Bread

The apples are coming into season in Massachusetts, so it's a great time to play around with some of Grammy Gertie's apple recipes. Click here to see more apple recipes.

Apple Bread

2 cups flour, sifted
1 ts baking powder
1 ts salt
1 ts baking soda
1 ts cinnamon
1/2 ts nutmeg
1/2 cup mayonnaise
3/4 cup of sugar
1 ts vanilla
2 eggs, room temperature
1 cup applesauce
2 cups apples, peeled and chopped

-Mix all dry ingredients together (flour, baking powder, salt, paking soda, cinnamon, nutmeg)
-Mix all wet ingredients together (mayo, sugar, vanilla, eggs, applesauce, apple)
-Mix the 2 mixes, and pour into a greased bread pan
-Bake at 350 degrees for 1 hour.

Sunday, September 9, 2012

Fresh Relish

Now might be a good time to start thinking about pickling various things from the Farmer's Market. Here's a recipe that takes care of the peppers, lettuce and onions... Seemingly yields a 5 gallon bucket.
(kidding)

Fresh Relish

4 large green peppers
4 large red peppers
3 lb head of cabbage
5 or 6 onions "what you can hold in one hand"
4 cups sugar, white
1/2 cup salt
3 TB mustard seed
1 TB celery seed
Vinegar, full strength

- Grind peppers, cabbage and onions until fine.
- Mix with salt, and let sit overnight.
- Drain through sieve.
- Mix with sugar, mustard seed, celery seed, and enough vinegar to cover it.
- Let sit for 24 hours, mixing periodically.
- Can in 5 to 6 jars, store in a cool place.

"It's delicious and so easy to make!"