Subj : Re: verry berry
To   : Ben Collver
From : Dave Drum
Date : Thu Jul 17 2025 05:17:00

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

 DD> A coarse chinois strainer then. If I'm just going for mashing up the
 DD> berries and ditching the seeds I'm more likely to use a Foley Food Mill.

 BC> A food mill does look like a better way to go.

 BC> Yesterday on my bike ride home i saw someone had planted creeping
 BC> raspberries on the entire length of the park strip in front of their
 BC> house.  I stopped to eat a few and they were ripe.

 BC> https://en.wikipedia.org/wiki/Creeping_raspberry

That's a new one to me. How does the taste compare to regular bramble
berries?

 BC> Later that same ride, someone had put out a TV dinner table with a big
 BC> bowl of ripe figs and a FREE sign.  They were the largest figs i have
 BC> seen in a long time.  I ate one and it was good.

 BC> The mission fig tree at home is full of ripe figs and the birds are
 BC> making a big deal out of it.  I ate some of those too.

 BC> Yay for summer!

Dunno as I have ever had a fresh fig. Just in good ol' Fig Newtons.
According to Cultivating Flora they are hard to grow in Illinois with
its hard freeze winters.

 DD>       Title: Swedish Meatballs w/Lingonberry Sauce

 BC> Someone told me there were many Swedish immigrants in Springfield, OR.
 BC> Grocery stores in that area sell Swedish pancake mix and lingonberry
 BC> preserves.  Overpriced IMHO and i'd rather do scratch cooking and
 BC> substitute cranberries.

 BC> ---------- Recipe via Meal-Master (tm) v8.05

 BC>       Title: Swedish Pancakes with Lingonberries
 BC>  Categories: Ethnic, Breads, Brunch
 BC>       Yield: 803 Servings

Cramberriess and lingonberries are 1st cousins.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Newtons
 Categories: Cookies, Desserts, Snacks, Fruits, Citrus
      Yield: 42 Servings
 
    1/2 lb Dried figs
      1 c  Water + more as needed
      3 tb Water
    1/2 c  Honey
      2 ts Lemon juice
      1 c  Butter
      2 c  Cheddar; grated
      2 c  Sifted a/p flour
 
  FOR THE COOKIE DOUGH: Cream butter, add cheese (at room
  temperature), and cream until well blended Stir in flour,
  mix well, and chill.
  
  TO PREPARE FILLING: combine remaining ingredients, and
  simmer gently, stirring. Cook intil consistency of
  marmalade, approximately 15 mins. Set aside to cool.
  
  MAKE NEWTONS: Roll dough 1/8" thick on lightly floured
  board. Cut in 2" circles. Put one half of the circles 1"
  apart on a lightly greased baking sheet. Place 1 tsp.
  filling in center of each cookie. Top each with another
  circle of dough. Press edges with fork to seal. Prick
  cookie tops in several places. Bake @ 350ºF/175ºC for
  15 mins. or until lightly browned.
  
  Remove to racks to cool.
  
  From First Prize Cookbook; recipe by Marge Walker-Indiana
  
  Poster: Liz Parkinson
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Cakes: 66 cents    Upside Down Cakes: 99 cents
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