Recipe – “Harvest Cooler”

HARVEST COOLER

“Farm Journal’s – Country Cookbook” – Edited by Nell B. Nichols

1       (3 oz.) pkg. lime flavor gelatin

1        cup boiling water

1        qt.   pineapple juice

Juice of 3 lemons

1-1/4  qts. ice water

* Dissolve lime gelatin (adds body) in boiling water.   Stir in remaining ingredients; chill thoroughly.  Shake before serving.   Makes 2-3/4 quarts.

Recipe – “Cardinal Punch”

CARDINAL PUNCH

“Farm Journal’s – Country Cookbook” – Edited by Nell B. Nichols

2-1/2    cup boiling water

2            tblsp. black tea

1/4        tsp. ground allspice

1/4        tsp. ground cinnamon

1/8        tsp. ground nutmeg

3/4       cup sugar

1           (1 pt.) bottle cranberry juice cocktail

1/2       cup orange juice

1/3       cup lemon juice

1-1/2    cup cold water

*Pour the rapidly boiling water over tea; add spices.  Cover and let steep 5 minutes.  Strain and stir in sugar.

*Add cranberry, orange and lemon juices and cold water.   Cover; chill thoroughly.  Makes 8 servings.

Recipe – “Spicy Hot Grape Punch”

SPICY HOT GRAPE PUNCH

“Farm Journal’s – Country Cookbook” – Edited by Nell B. Nichols

2       cup grape juice

1/2   cup  sugar

1       stick cinnamon

1       tsp. whole cloves

1       tblsp. lemon juice

1       (6 oz.) can frozen orange juice concentrate, reconstituted

*Combine all ingredients.  Bring to a boil.  Strain and serve hot in the tea cups.   Makes 8. servings.

Recipe – “Orange Ginger Punch”

ORANGE GINGER PUNCH

“Farm Journal’s – Country Cookbook”

3    qts. orange ice (or sherbet)

5    qts. chilled ginger ale

*Place large chunks of orange ice in chilled punch bowl.

*Pour ginger ale over, holding the bottles some little distance above the punch bowl.  Garnish with fresh mint leaves and marashino cherries, if desired, or with seedless green grapes when in season.   Makes 55 punch cup servings.

**Try using another flavor of sherbet.

Recipe – “Coconut Kisses”

“COCONUT KISSES”

“Farm Journal’s Country Cookbook” – Edited by Nell B. Nichols

1/4      tsp. salt

1/2     cup egg whites (4 medium)

1-3/4  cup sugar

1/2      tsp. vanilla or almond extract

2-1/2   cup shredded coconut

*  Add salt to egg white and beat until foamy.   Gradually beat in sugar.  Continue beating until mixture stands in stiff peaks and is glossy.   Fold in vanilla and coconut.

*Drop by heaping teaspoonfuls 2″ apart onto greased baking sheet.  Bake in slow oven   (325 deg. F.) 20 minutes, or until delicately browned and set.   Remove from baking sheet and cool on racks.  Makes about 3 dozen.

Recipe – “Freeze & Ripen Ice Cream”

“Freeze & Ripen Ice Cream”

“Farm Journal’s – Country Cookbook” – edited by Nell B. Nichols

1.   “Pour the cool ice cream mixture into the freezer can.   Fill can two thirds to three fourths full to leave room for expansion.  Fit can into freezer; follow manufacturer’s directions if using an electric freezer”.

2.   “Adjust the dasher and cover.  Pack crushed ice and rock salt around the can,  using 6 to 8 parts ice to 1 part salt.   Turn the dasher slowly until the ice melts enought to form a brine.  Add more ice and salt, mixed in the proper proportions, to maintain the ice level.  Turn the handle fast and steadily until turns hard.   Then remove the ice until its level is below the lid of the can; take the lid off.  Remove the dasher”.

3.    “To ripen the ice cream, plug the opening in the lid.  Cover the can with several thicknesses of waxed paper or foil to make a tight fit for the lid.  Put the lid on the can”.

4.   “Pack more of the ice and salt mixture (using 4 parts ice to 1 part rock salt) around the can, filling the freezer.   Cover the freezer with a blanket, canvas or other heavy cloth, or with newspapers.  Let ice cream ripen at least 4 hours, sherbet 1 hour.  Or put the can in the home freezer to ripen”.

“If you buy ice by the pound you can use 20 lbs. ice to about 1 lb. rock salt for a 1-gal. freezer.   Freezing is faster if the salt is increased (4 parts ice to 1 part salt), but the product will not be as smooth”.

Recipe – “Orange Pekoe Tea Ice Cream”

It is not a great suprise to look out today and find that it is blowing snow in the springtime here in Calgary.    It is a common occurence for the piles of moisture that we will get in April and May, but it is not springtime showers.   Although come to think of it, this morning it was a light drizzle, then it started to blow snow in chunks.   It is a challenge to drive on snow covered roads with a nice layer of ice underneath and this is not a great time to bring out that sports car!

But with the thought of something delicious and iced, I found this recipe and it will be a challenge to see if it turns out for those of you that will make it.

“Orange Pekoe Tea Ice Cream”

“Farm Journal’s – Country Cookbook” – edited by Nell B. Nichols

2-1/2      cup milk, scalded

6              whole cloves

1              Tblsp. grated orange peel

2              Tblsp. orange pekoe tea

1              envelope unflavored gelatin

1/3          cup cold water

1/4           tsp. salt

3/4           cup sugar

4               egg yolks, slightly beaten

3/4           cup honey

4               egg whites, stiffly beaten

3               cups light cream

Directions:

1.   Scald milk with cloves and orange peel.   Add tea; let stand 5 to 8 minutes over hot water.

2.   Soften gelatin in water.

3.   Strain milk; return to double boiler top.  Add salt, sugar and egg yolks, which have been mixed with some hot milk.   Cook, stirring constantly, until thickened.

4.   Remove from heat, add softened gelatin; blend throughly.   Add honey.   Cool.

5.   When cold, fold in egg whites and cream.   Pour into freezer can; fill only two thirds full to allow for expansion.   Freeze and ripen by basic directions.  

Makes 1 gallon.

**Check out our following directions for “How to Freeze and Ripen Ice Cream”, next…

Recipe – Latte

Green Tea Latte

“New Tastes in Green Tea” by Mutsuko Tokunaga

1-1/3   tsp. sencha

1           cup milk

a few dried sencha leaves

*In a small saucepan, combine the sencha and milk and heat over a low flame, taking care not to let the milk come to a boil.   Pour into a cup through a tea strainer.

**Serve garnished with dried tea leaves.  Serves  1.

Fruit, Anti-oxidants & Recipe

Orange juice, Pomegranates, Blueberries have anti-oxidants but Matcha is known to have a higher amount of anti-oxidants than these fruits.

ICED MATCHA AU LAIT

Reference and Recipe: “New Tastes in Green Tea” by Mutsuko Tokanaga

1         tsp. matcha

1         Tablespoon sugar

1/4     cup hot water

3/4     cup cold milk

3 – 4   ice cubes

6-inch (15 cm) stalk of lemon grass

*Mix the matcha with the sugar, add the hot water, and stir unitl the paste becomes smooth.

**Add the cold milk and stir.  Add the ice cubes.

***Serve with the lemon grass for added flavor.

Asacha wa nan o nogareru” – “Drinking tea in the morning before you go out avoids trouble”.

“Matcha and Banana Shake”

“MATCHA AND BANANA SHAKE”

“New Tastes in Green Tea” by Mutsuko Tokunaga

1     tsp. matcha

1     banana

1     cup milk

honey to taste

**Mix all the ingredients in a blender to make this breakfast drink.

**Add ice to taste if desired.