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Carolyn

@walnutspinney

active 7 years, 2 months ago



  • Blanch washed grape leaves in 1 quart of boiling, salted water for 30 seconds. Drain.

    Stack grape leaves on top of each other in two piles. Roll each pile up loosely and stand a roll in each pint jar. (Or […]

  • Last week I made a big batch of waffles for the freezer using this recipe. They’re SO handy to pull out — I warm them in the toaster oven if we’re all eating but if it’s breakfast for one, the regular toaster works just fine. Glad everyone’s enjoying them! They really are our favorites!

  • I really like substituting thinned yogurt for buttermilk, morningstar, as I always have plain yogurt in the fridge so don’t have to make a special purchase. Nice to know you enjoyed the pancakes!

  • So glad you liked them! And good to know how they can be adapted to vegan ingredients, too. Thanks!

  • Thanks for the ideas on flavoring the kefir to drink!

    I have a couple of yogurt strainers I use to drain kefir regularly. Learned we really like it in place of sour cream in dips and spreads, scalloped potatoes, etc.

  • I recently started making my own kefir (easier than making yogurt!) and regularly sub it in recipes calling for buttermilk, yogurt and even sour cream sometimes. I find I actually like kefir better than plain yogurt. But I’m wondering if there are any recipes that take advantage of the effervescence it can develop in a […]

  • The other grape pie I made reminded me, a lot, of a gooseberry or sour cherry pie. Which is a good thing as I love those pies! (I was half afraid of grape pies, you see, thinking they might be too much like grape jelly.) So after I made this one and discovered we all […]

  • You’re right! 😀 Hmm, well, maybe I’ll just concentrate on how I was able to pinpoint my problem and deduce a solution and COMPLETELY FORGET the part where I couldn’t follow a recipe that was written out with no abbreviations to blame my mistake on… And see if I can scrape up enough grapes to […]

  • Thanks for sharing the recipe, Suzanne! I’m so glad I asked about grape pies — always something new to learn and when it tastes so good, that’s even better.

  • I made two concord grape pies on Thursday. This one and one I’d call a regular fruit pie, made with cooked, seeded grapes, sugar and cornstarch — this one was everyone’s favorite tho the other was good, too. This pie filling reminds me of the chess pie-like filling in a Japanese Fruit Pie, a pie […]

  • Okay, I saved out about 2 cups of grapes and am growing to try this tonight — thanks! I know it only calls for a cup but I’ll probably make a hash of splitting the grapes to get the seeds out neatly and wanted a few extra in case I “juiced” some as I work […]

  • I’ve heard of Concord grape pies but never tasted one. Just picked a surfeit of grapes and want to try making one but would prefer to use someone’s tried-and-true recipe. Have also heard of canning the grape pie filling but guess I won’t know if I want to try that till I taste a pie […]

  • In a large stainless steel saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial bbq sauce, about 25 minutes. Ladle hot sauce into hot jars, leaving 1/2-inch headspace. BWB 15 minutes for half-pints, 20 minutes […]

  • Roast the sweet red peppers over a flame or under the broiler till the skin is burned almost black. Let stand 5 minutes, then wrap in a plastic bag and let stand for 15 minutes. Quarter lengthwise, scrape off the skin and remove the seeds. Set the peppers aside. Combine the peaches or apricots, plums, […]

  • Stir all ingredients together in a pitcher. Serve over ice. *Note: Make your own simple syrup by heating in a small pan, one part sugar and one part water until sugar has dissolved completely. For this recipe, as written, you’d need 6 tablespoons sugar and 6 tablespoons water for the amount of simple syrup listed […]

  • Combine all ingredients in a jar with tight-fitting lid. Shake to blend and then let sit for an hour or so before using. Shake thoroughly or use wire whip each time before serving. Note: You can also add 1 tablespoon liquid lecithin as an emulsifier and blend with a stick blender. Using lecithin will mean […]

  • It’s hot here and the garden’s producing. Perfect time to make a big salad and serve it with homemade Catalina dressing which is the recipe I submitted.

  • I use up to a tablespoon of liquid lecithin as an emulsifier when making homemade mayo or almost any salad dressing and it does the job very well. Except for the color, my homemade mayonnaise looks/acts like Hellman’s — I use just-gathered eggs from my pastured hens so the color is very yellow most days. […]

  • Preheat oven to 350ºF. Line 2 cookie sheets with parchment paper. Cream butter until it is light. Add brown sugar and mix until it’s incorporated and light. Then add the egg yolks, one at a time, mixing well after each addition. Add pumpkin and vanilla, and mix well. Slowly add dry ingredients (helps to first […]

  • Carolyn commented on the post, Tamales 9 years, 1 month ago

    Melinda, If we’re eating them at home, I try to remember to thaw first in the fridge. They’re more likely to try to fall apart if they go straight from freezer to steamer. But if I forget (most likely scenario!) I still just lay them out in the steamer basket and steam. Rice cooker works […]

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