Items related to Mini Cookbook Collection- Best of Jams (Miniature Cookbook...
Synopsis
One in a 12-volume set of miniature cookbooks! Recipes from the top selling cookbook From Amish and Mennonite Kitchens fill these inexpensive treasures. The recipes reflect wonderful food, the heritage of loving the soil and respecting honest labor, and tables laden with bounty. These small impulse items make delightful gifts! A gift envelope available with each miniature cookbook. An overabundant garden or fruit tree need not be a problem. Instead, either may be an excuse to get out the jars to make jelly. Or a reason to dust off the stockpot to do up some ketchup or sweet pickles. And what better farewell to the garden is there than chow chow!
"synopsis" may belong to another edition of this title.
About the Author
Phyllis Pellman Good is editor of Festival Quarterly, a magazine exploring the art, faith, and culture of Mennonite peoples. She and her husband, Merle, oversee The People's Place and the Old Country Store. Phyllis is the author of several books, among them Cooking and Memories.
The Goods are the parents of two daughters and are members of the Landisville Mennonite church.
Rachel Thomas Pellman is manager of the Old Country Store in Intercourse, Pennsylvania., which features quilts, crafts, and toys by more than 200 Amish and Mennonite craftspersons. Rachel and her husband, Kenny, are co-authors of The World of Amish Quilts and its companion book, Amish Quilt Patterns.
Rachel and Kenny are the parents of one son and are members of the Rossmere Mennonite Church.
Phyllis and Rachel are sisters-in-law.
Excerpt. © Reprinted by permission. All rights reserved.
Excerpt
Apple Butter in the Oven
8 qts. thick applesauce
8 qts. fresh cider
4 cups sugar
1 tsp. salt
1. Make 8 quarts of thick applesauce. Place hot applesauce into the oven at 400 degrees.
2. Place cider in large kettle and boil until half has evaporated. Add cider to sauce in the oven. Allow oven door to stand slightly ajar so steam can escape. Stir occasionally.
3. After about 2 hours, add sugar and salt. Mix well. Allow about 2 more hours of cooking time until apple butter is the desired consistency, remembering to stir occasionally. Seal in jars.
"Each fall in the past we boiled apple butter in a large copper kettle, then put it into crocks. I still get hungry for that kind of apple butter. I believe the only way to get that flavor is to boil down the cider. So by experimenting I've come up with this method."
"About this title" may belong to another edition of this title.
- PublisherGood Books
- Publication date1995
- ISBN 10 1561481637
- ISBN 13 9781561481637
- BindingPaperback
- LanguageEnglish
- Number of pages20
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