Subj : Re: Syrupy syrups
To   : Ben Collver
From : Dave Drum
Date : Fri Jul 11 2025 05:24:00

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

 DD> If I put liquid on my pamquakes or waffles it will be either honey or
 DD> sorghum molasses. And with the strange malady attacking bees  lately
 DD> honey is beginning toget 'spensive. And I am beginng to get concerned
 DD> about vegetable crops as bees are a  main pollination vector.

 BC> We went for a few years without honey bees in our neighborhood.  A hive
 BC> of tiny little midget bees moved in and started working the garden.
 BC> Since then the honey bees have returned and the midget bees are gone.
 BC> I never know what mother nature has up her sleeve, but i am sure it's
 BC> not aligned with the industrial scale monoculture that "we" depend on.

I'm more concerned with small scale (home/homestead) vegetable patches.
Industrial giants will finger out their own solutions. Speaking of the
industrial giants - didja norice that Del Monte has gone "tits up"?

 DD>       Title: Pomegranate-Honey Syrup

 BC> My favorite pamquake (LOL) topping is homemade applesauce, but it's not
 BC> quite the season for that yet.

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Crockpot Home Style Chunky Applesauce
 BC>  Categories: Crockpot, Fruits
 BC>       Yield: 4 Cups

Fruit toppings is good. Apples, peaches, berries, etc. This would be
most excellent:

MMMMM-----      Recipe via Meal-Master (tm) v8.06

      Title: Spiced Apples
 Categories: Fruits, Spices
      Yield: 6 servings

       4 md Apples; cored, sliced in
            - 1/4" rounds *
      12    Cloves; whole
      32 oz (2 bags) red hots
       6 c  Water
       2 c  Sugar
      12    Drops red food coloring;
            - 3 drops at time til deep
            - red color is reached-opt

  * Red delicious or Jonathan apples work best

  In large saucepan pour water, sugar and red hots over
  high heat and bring to a low boil.

  Reduce heat to medium/high, add apple slices and let
  cook at a simmer for 20 minutes, stirring every few
  minutes then reduce heat to medium.

  Add in food coloring til get a nice bright red color and
  cook for 40 more minutes at a low simmer. 3. Check
  frequently that water does not cook away. Add more if
  water becomes to low during the first 20 minutes and
  again during the first 20 minutes of the 40 minutes. But
  at the end of the full hour, only a small somewhat thick
  sauce should remain.

  Remove from heat, pour into a container and allow to
  cool. Refrigerate for at least 30 minutes to chill
  before serving if wishing to serve cold, or just as
  delicious to eat it warm when serving as a side dish.

  Recipe by: Pam Upton, St. Charles, Missouri

  RECIPE FROM: https://www.justapinch.com

  Uncle Dirty Dave's Archives

MMMMM



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