Subj : Berrying was: Blackberry Buckle
To   : Ben Collver
From : Dave Drum
Date : Sun Apr 23 2023 06:24:22

-=> Ben Collver wrote to Dave Drum <=-

 DD> I haven't gone berrying for years. When I was a young man we used old
 DD> one-gallon paint cans which had been suitably cleaned up and made ready
 DD> for re-use. Many wild berries grew in the ditches along the roads as
 DD> well as along fence lines and wood lots.

 DD> I may go out this year and seek to see if may apples are still a thing
 DD> arund here. And look for Johnny-Jump-Ups.   Bv)=

 BC> Welcome back!

Good to be back. The recovery seems like it's going to be a long slog.
But, then, I tell myself "You're 80 years old. You won't heal up like
a teenager."

 BC> When i was a kid, my parents used big metal "bread dough" bowls for
 BC> berry picking and covered them with towels.

We also useed enamelled dish pans and 10 quart galvanised buckets near
the house. But the recycled paint cans were by far more common in day
to day useage.

 BC> I'd be curious to read what you find out, if you go revisit your
 BC> old stomping grounds.

It's going to be a while. I was taking about "native" foragables with
a friend the other day and he reminded me of our local heirloom wood
lot ... Lincoln Memorial Gardens. https://lincolnmemorialgarden.org/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Abraham Lincoln's Apple Bread Pudding w/Cream Sauce
 Categories: Fruits, Citrus, Breads, Dairy
      Yield: 12 Servings
 
     12 sm Pippin baking apples
      1 lg Lemon; juiced
      1 ts Lemon zest
      1 ts Nutmeg
    1/4 c  Unsalted butter; more for
           - greasing
  1 1/4 c  Brown sugar
      1 c  Bread crumbs

MMMMM------------------------CREAM SAUCE-----------------------------
      1 pt Heavy whipping cream
    1/4 c  Powdered sugar
      1 ts Nutmeg
      1 ts Almond extract
 
  Oven at 350ºF/175ºC.
  
  Peel and core the apples, then slice them very thin.
  Place the slices in a large mixing bowl. Pour lemon
  juice and lemon zest over the apples along with the
  nutmeg. Toss the apples with a spatula till evenly
  coated by the lemon juice, zest, and nutmeg.
  
  Chop the unsalted butter into several very small chunks.
  
  Grease a 9" x 13" baking dish with unsalted butter.
  Create a single thick layer of apple slices on the
  bottom of the dish, covering the entire surface with
  apples.
  
  Sprinkle a generous layer of brown sugar on top of the
  apples.
  
  Dot a few bits of butter across the top of the sugar.
  
  Sprinkle a thin layer of bread crumbs on top of the
  butter.
  
  Repeat this process of layering-- apple slices, brown
  sugar, butter, and bread crumbs-- until the dish is
  full. Finish the dish with a thin layer of bread crumbs.
  
  Bake the pudding uncovered for 50-60 minutes until the
  edges brown, the pudding is cooked through, and the
  apples are soft. Serve warm topped with cream sauce, if
  desired.
  
  HOW TO MAKE CREAM SAUCE: Pour heavy whipping cream into
  a small pot and warm slowly over medium heat, whisking
  occasionally as it warms.
  
  When cream begins to boil, whisk in powdered sugar,
  nutmeg, and almond extract.
  
  Remove from heat. Strain the sauce through a mesh
  strainer or sieve into a serving dish.
  
  Serve warm sauce over hot slices of Apple Bread Pudding.
  This is not a thick sauce, and it will need to be
  stirred from time to time to keep a skin from forming on
  the surface. Best if served immediately.
  
  RECIPE FROM: https://toriavey.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Rubber bands have snappy endings.
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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