APPLE PIE FILLING
Margo Mead
Full Batch
(7 jars)
about 14 pounds (42 to 49 medium) apples
6 cups plus 2 Tbsp
granulated sugar
1-3/4 cups Clear Jel A
3-1/2 tsp cinnamon
7/8 tsp
nutmeg
5-1/4 cups apple juice
3-1/2 cups water
3/4 cup plus 2 Tbsp
lemon juice
Single Jar
about 2 pounds (6 to 7 medium) apples
3/4 cup plus 2 Tbsp granulated sugar
1/4 cup Clear Jel A
1/2 tsp
cinnamon
1/8 tsp nutmeg
3/4 cup apple juice
1/2 cup water
2 Tbsp
lemon juice
Wash quart jars. Keep hot until needed. Prepare lid as
manufacturer directs.
Use firm, crisp apples, such as Newtown Pippin, Rome,
or Golden Delicious. If apples lack tartness, add 2 more tea spoons of lemon
juice (14 tsp if making a full batch), if desired.
Clear Jel A is a type
of cornstarch that doesn’t break down in the heat of the canning process and is
the best product to use when making pie filling. You can find it at baking
supply stores.
Wash, peel and core apples. Cut slices 1/2-inch wide and
place in half-gallon of water containing 1/2 tsp of ascorbic acid crystals or 3
500-milligram vitamin C tablets (note: you'll need more than this if making a
full batch, but I'm not sure you'll need to multiply the amounts by 7).
When all of the apples are prepared, blanch them in a large pot of boiling water
for 1 minute. Drain well, and measure 3 1/2 cups of blanched apples for each
jar; keep covered so they will stay warm. (Note: When I am using the apple
peeler corer-slicer to prepare the apples, I don't blanch them-they'll get too
mushy. I just let them warm up in the filling mixture when I add them to that.)
In a large pot, combine sugar, Clear Jel A, cinnamon and nutmeg. Add apple
juice and water, and stir well to dissolve mixture. Stir and cook over medium
high heat until mixture thickens and begins to bubble. Add lemon juice and boil
sauce for one minute more, stirring constantly. Drain apples once again and fold
them into the sauce.
Spoon hot mixture into l hot jar at a time, leaving
1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and
close remaining jars if making more than l quart. Process in a boiling water
bath for 25 minutes.
APPLE BUTTER
September 1987 Homemaking Class
16 cups thick apple pulp
8 cups sugar
4 tsp. cinnamon
2 tsp.
cloves
2 tsp. allspice
To make pulp: peel, core and slice apples. Add
only enough water to cook apples until soft. Simmer for several hours until it
is a pulp with only a few small chunks remaining. Press through fine sieve (or a
colander if you like yours chunkier) and measure. Combine all ingredients. Cook
until mixture remains in a smooth mass when a little is cooled (about 1-1/2
hours boiling). During cooking stir frequently to prevent burning. Pour into
sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight.
Process in Boiling Water Bath 10 minutes. Yield: 12 8-oz. jars.
LOW SUGAR FREEZER JAM
Smith Berry Barn
3
cups crushed raspberries, strawberries, boysenberries, blackberries or
marionberries
1 box pectin
1 3/4 cups sugar
1 1/2 envelopes unflavored
gelatin
Measure berries into 3 qt pan. Sprinkle with pectin. Stir and let
stand 30 minutes. Stir in sugar. Dissolve gelatin in 1/4 cup very warm water.
Bring berry mixture to just under a boil, stirring constantly. Remove from heat.
Add gelatin and stir. Pour into freezer containers and cool. Refrigerate or
freeze. Makes 4-1/2 cups.
This recipe can be doubled, tripled or made
with as many as 27 cups of berries at a time. It uses considerably less sugar
than the traditional recipes but still gels nicely.
EVAPORATED MILK USES
Winnifred Jardine
December 1989 Ensign
Use for cooking by reconstituting with water in
equal amounts and substitute for whole milk. It has a little more butterfat than
regular whole milk, and a rich, slightly carmelized flavor. Tastes great in
puddings, pie fillings, cream soups, frozen desserts, casseroles, and beverages
like eggnog and hot chocolate.
Use for pouring cream by combining equal
portions ofreconstituted nonfat dry milk and evaporated milk. Adding a little
evaporated milk to reconstituted dry milk makes it taste better for drinking.
Be sure to invert the cans every few weeks to keep the solids from settling!
Evaporated Milk "Whipped Cream"
1 cup evaporated milk,
thoroughly chilled
2 Tbsp. lemon juice
Whip until stiff. Sweeten and
flavor to taste.
Evaporated Milk "Sour Cream"
1 cup
evaporated milk
1 Tbsp. vinegar or lemon juice
Mix ingredients
together. Let stand for 5 minutes. Use as for sour cream.
| # of eggs | gelatin | cold water | boiling water |
| 1 | 1 tsp. | 2 Tbsp. | 2 Tbsp. + 1 tsp. |
| 2 | 2 tsp. | 1/3 cup | 2 Tbsp.+ 1 tsp. |
| 3 | 1 Tbsp. | 1/3 cup | 1/3 cup |
CHOCOLATE SYRUP
3 Tbsp. powdered milk
1/2 cup
water
4 Tbsp. cocoa
1/2 cup sugar
Small bottle com syrup
Make a
paste of milk, water, cocoa and sugar; then add to com syrup and mix well.
WHIPPED TOPPING
1/2 cup powdered milk
1/3
cup ice water
Chill bowl and beaters in fridge before making the whipped
topping. Put ingredients in the chilled bowl and beat until the mixture forms
soft peaks. It will take 2 to 4 minutes. Makes 6 servings at less than 1¢ per
serving.
POWDERED SUGAR
Pour granulated sugar in
blender and blend at highest speed. Can use anywhere from 1-1/2 Tbsp. to 2 lbs.
of granulated sugar. 2 cups of granulated sugar makes 1 lb. of powdered sugar.
SWEETENED CONDENSED MILK
1 cup boiling water
2
cups sugar
1/2 cup margarine
4 cups powdered milk
Dissolve sugar in
boiling water. Remove from heat. Stir in softened margarine. Mix well. Add
powdered milk, 1 cup at a time. Beat well. This makes 3-1/2 cups of sweetened
condensed milk. Store in refrigerator. Can be kept for 4 weeks.
BARLEY SURVIVING
R.S. General Board
Nobody
said you had to store only wheat; there are plenty of other tasty grains you can
add to your year's supply. Take barley, for instance. With its chewy texture and
mild flavor, barley makes a delicious cooked cereal or pilaf to serve with meat,
poultry, fish, or vegetable dinner.
Cereal:
Cook 3/4 cup barley
in 3 cups of salted water for 25 minutes. Great with fruit butter and sugar.
Pilaf:
Cook as for cereal, only using beef or chicken broth. Add
raisins and curry powder to season. For added crunchiness, try adding onion,
green pepper, mushrooms, etc.
USING CORN MEAL
Breading:
1. Sift together 1/2 cup corn meal and l/2 cup sifted flour. Add salt and
pepper as desired.
2. For thin coating: roll fish, seafood or pre-cooked chicken in corn meal
mixture.
For thicker coating: dip in slightly beaten egg to which 1 Tbsp.
water has been added, then in corn meal mixture.
3. Fry raw food in deep fat at 375°F, cooked food at 390°F until cooked and
golden, or pan-fry in moderately hot fat.
Batter Dip:
1. Sift together 1/2 cup corn meal and 1/2 cup sifted flour. Add salt and
pepper as desired.
2. Add 1 beaten egg and 1/2 cup milk; fold in 2 Tbsp. melted fat.
3. Dip fish, seafood or cooked chicken in batter; fry raw food in deep fat
at 375°F, cooked food at 390°F, until cooked and golden. (If batter gets too
thick, add a little more milk.)
French Fried Onions:
1. Peel medium-sized Bermuda onions and slice cross-wise in 1/4-inch slices.
Separate rings.
2. For thin crisp french fried onions: soak rings in milk for 15 minutes,
then dip in a mixture of 2/3 cup corn meal and l/ 3 cup flour to which salt and
pepper have been added.
For thicker coated french fried onions: dip rings in
batter made according to Batter Dip directions above.
3. Fry in hot deep fat (375°F) for about 2 minutes.
GIVING NEW LIFE TO OLD BEANS
Relief Society
General Board
Should you throw out those dry beans that have hardened
after years in storage? No! To salvage old beans, wash and sort them, removing
any discolored beans or foreign material. To each cup of dry beans, add 2-1/2
cups of hot tap water and 2 tsp. of baking soda. Soak the beans overnight. The
next day, drain them and rinse them twice. Put them in a large pot, cover them
with water, and cook them until they become tender-about 2 hours. As the beans
cook, add more water as needed. Then use the beans in any recipe.
HOMES WHEAT HOME
Ann Chandler & Martha Bradford
Some tips on wheat cookery:
1. Did you know that whole wheat flour can be used interchangeably with
white flour in most recipes, only you use less whole wheat flour. For instance,
if your recipe calls for 2 cups white flour, use 1-3/4 cups whole wheat flour.
2. Whole wheat flour makes a great thickening agent for stews instead of
using white flour.
3. Use freshly-ground flour if possible. Keep leftover flour in the
refrigerator. Vitamins begin to deteriorate after the wheat is ground.
4. Check your wheat carefully before putting in your grinder. I nearly
ruined my grinder because a small stone was in with the kernels.
5. If your family is not used to whole wheat, introduce it gradually. Try
one new recipe a week and then two new recipes, etc. It will produce terrible
stomach aches if they are not used to it and eat too much.
6. Try adding a little extra yeast when baking with whole wheat flour. Also,
on a cool rainy day, a pinch of ginger supposedly helps yeast breads raise
better!
7. Don't be afraid to try new recipes. Your family may like them! It is much
easier to eat from food storage items when you know how to use them and which
recipes your family will eat.
Look for many more wheat, oat, bean and rice
recipes from "Homes Wheat Home" spread throughout this cookbook.
BOSTON BAKED WHEAT
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
5 cups clean,
uncooked whole-kernel wheat
12 cups water
1 lb. bacon, cut in pieces
1 large onion, diced
1/2 cup molasses
1/2 tsp. mustard
1/3 tsp. pepper
2 tsp. salt
2/3 cup ketchup
In a large roaster pan, combine wheat
with water, bacon and onion. Combine molasses, mustard, pepper, salt, catsup.
Mix all together. Cover and bake at 275°F for 8 hours. (If too dry, add tomato
juice.) More molasses and ketchup may be added if desired. This freezes well.
CHILI WHEAT
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
3 cups whole grain wheat
6 cups water
6 bouillon cubes
2 lbs. ground beef
1 pkg. chili
seasoning mix
1 large can whole tomatoes
Simmer wheat, water, and
bouillon cubes slowly until wheat is tender, about 1 hour. Brown and season
ground beef. Add to wheat mixture along with chili seasoning mix and tomatoes.
Simmer for 1 hour.
WHEAT CASSEROLE
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
Cook 1 cup wheat in 3-1/2
cups water about 20 minutes. Start with cold water and bring to a boil, as you
would for rice. Turn heat down and barely simmer, covered, 20 minutes. Lightly
brown 1 lb. hamburger and add to above. Then, add 1 can mushroom soup, 1 can
cream of chicken soup, 1 envelope dry onion soup, 4-6 stalks diced celery, 1
diced onion, and 1 can drained bean sprouts. Mix. Bake at 350°F for 30-40
minutes.
BBQ CASSEROLE
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
1 cup wheat kernels
(cooked)
1 lb. hamburger
1/3 cup diced onions
1 cup diced celery
1
8-oz. can tomato sauce
1/4 to 1/3 cup brown sugar
2 tsp. mustard
1
Tbsp. vinegar
1/3 cup ketchup
1 1/2 tsp. salt
Drain kernels.
Brown meat and add celery and onion; cook 20 min. Add remaining ingredients and
place in greased 1-qt. dish, cover and bake 30 min at 350°F. Serves 6.
RED BEAN PIE
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
3 cups cooked red beans
1 13-oz. can evaporated milk
2 beaten eggs
1 cup sugar 1/2 tsp. salt
1
tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
Pastry for single crust
pie
Mash cooked beans and measure 2 cups. Place in blender, a portion at
a time, with the evaporated milk. Blend until smooth. Combine with eggs, sugar,
salt and spices. Pour into unbaked shell. Bake at 375°F for 1 hour. You MUST try
this!! It is good with cool whip. (Don't eat too much.)
BEAN FUDGE
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
1 cup soft cooked pinto
beans
1/4 to 1/2 cup milk
1 Tbsp. vanilla
6 oz. unsweetened chocolate
6 Tbsp margarine
2 lbs. powdered sugar
Mash beans, milk and
vanilla to consistency of mashed potatoes. Melt chocolate and margarine in
double boiler (no need to cool). Combine chocolate mixture and bean mixture.
Stir until slightly thickened. Work in powdered sugar a little at a time. Knead
and spread in lightly buttered pan. Refrigerate. Cut.
FAKE CHEESE WHIZ
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
2 Tbsp. butter or
margarine
1/2 lb. cheese
2 egg yolks, beaten
1 13-oz. can evaporated
milk
1 Tbsp. flour
Melt butter and add cheese. When soft, add egg
yolks, milk and flour. Cook until thick.
FAKE EAGLE BRAND MILK
Ann Chandler & Martha
Bradford
"Homes Wheat Home," Stake Enrichment Conference
1/4 cup cold
water
3/4 cup sugar
1 1/4 cups dry powdered milk (instant)
Measure
water in a 2-cup measuring cup. Mix dry milk with water until it is smooth.
Place in microwave over for 1 minute, or until hot. Take out and stir in sugar
until dissolved. This thickens as it cools.
WALNUT MEAT BALLS
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
1/2 cup ground nuts
1/2 to 3/4 tsp. salt
1 1/4 cups soft bread crumbs
1 onion, chopped
1 cup grated American cheese
1/4 cup milk
1 Tbsp. chopped parsley
2
eggs
Mix and shape into small balls and place in shallow casserole dish.
Cover with white sauce and sprinkle with grated cheese. Bake 30 minutes at
350°F. Makes 25 balls.
White Sauce:
2 Tbsp. butter
1 1/2
Tbsp. flour
1/2 tsp. salt
1 1/2 cups milk
Mix butter, flour and
salt and heat, then stir in milk. Stir until thick.
MAKING GLUTEN
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
7 1/2 cups finely ground
whole wheat flour
3 to 4 cups cool water (add only enough to moisten flour)
The weather will affect how much water you use. Put the whole wheat flour in
a large bowl and add enough water to moisten the flour. Knead the dough for 10
min. by hand or about 6 minutes in a bread maker with dough hooks. Cover dough
with cool water (in the large bowl). Knead the dough gently by hand until the
water is white and starchy (This is washing and rinsing the dough.) Pour off the
starchy water into another bowl for future use. Remove doughy mixture from bowl.
Place a colander in the large bowl and knead small handfuls of dough at a time
by hand while rinsing under a trickle of warm running tap water. As the starchy
part washes out, the gluten will remain in your hand. It is a brown rubbery
substance. Generally the washing procedure will take about 10 minutes. Put the
gluten you have washed in a colander or on a plate until you have washed all of
the dough. You should have about 1-1/2 to 2 cups of gluten.
Let the water
in the small bowl sit for about an hour. Pour off the top water to use in
recipes calling for water (filled with vitamins). Left in the bottom of the bowl
will be the bran. Keep covering with water and rinsing until you have just the
bran. Starch will settle to the bottom of the rinse water. Use it to thicken
gravies.
GROUND GLUTEN
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
Spread raw gluten on
PAM-sprayed cookie sheet, pushing out from the center. It will spring back, so
let it rest and spread some more to about 1/2-inch thick. Bake in 350°F oven for
30 minutes. After first 10 or 15 minutes, prick giant bubbles with a fork to let
out air and turn over to cook on other side for 15 min. Remove from pan, fold in
half and place in a ziploc bag (allows texture to become even throughout). If it
cooked too long and is hard, run under water quickly and drain and place in bag
until workable. Tear into pieces and put through meat grinder. Store in fridge
or freezer.
"VEAL" CUTLETS
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
To make gluten steaks:
Put raw gluten in small lid-covered container and place in fridge until
chilled enough to slice (several hours or over night). Remove gluten from
container and slice with a sharp knife about 1/2-inch thick. Pat out on counter
to about 1/4 inch thick. Boil in beef broth base for 45 minutes.
Beef
Broth Base:
4 cups water
1/8 cup soy sauce
3 Tbsp. instant beef
base
1 tsp. Kitchen Bouquet (liquid seasoning) 1 pkg. Lipton onion soup mix
Remove steaks from broth and pat a little bit dry. Place on cookie sheet and
dry slightly in warm oven. (Stick with fork until not juicy.) Strain remaining
broth and save for gravy stock. (This is concentrated, so add water and
thickening. You can use some of the starch and water from making gluten.) Dip
steaks in beaten egg and dip in bread or cracker crumbs and fry until heated
clear through. Serve with gravy.
GLUTEN JERKY
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
Slice gluten very thin
and simmer in 1 cup water, 1/2 tsp. beef base, 1/4 tsp. ham seasoning, 1/4 tsp.
Kitchen Bouquet, and 3/4 tsp. soy sauce. Simmer until sauce is almost gone and
add 1/2 tsp. liquid smoke. Stir until almost all liquid is absorbed. Remove and
pat dry slightly. Dehydrate on greased cookie sheets, turning occasionally, till
jerky becomes leathery. Store in airtight container.
VITAMIN JULIUS
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
1 cup milk
3 oz.
orange juice concentrate
4 cups sugar
1 tsp. vanilla
1 cup vitamin
water from gluten
2 cups small ice cubes
Mix well in blender till ice turnes to slush. Serve immediately.
CINNAMON CRUNCH BREAKFAST MUFFINS
Ann Chandler &
Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
1/2
cup brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup oatmeal
2/3 cup white flour
2/3 cup whole wheat flour
1/4 tsp. nutmeg
1
tsp. cinnamon
1/4 cup (1/2 stick) margarine
1 egg
1 cup milk
Bran
from batch of gluten (approximately 1 cup)
Mix brown sugar, baking
powder, salt, oatmeal, flours, nutmeg and cinnamon. Cut in margarine; stir in
egg, milk and bran. Mix till moistened. Fill muffin tins and sprinkle with brown
sugar. Bake at 400°F for 12-15 minutes. Let muffins cool before removing cupcake
papers.
GLUTEN CRUNCH
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
2 cups ground gluten
1 to 2 cups whole oats
1/3 cup brown sugar
1 tsp. cinnamon
1 cup
coconut
3 Tbsp. melted butter
1/2 cup melted honey
2 Tbsp. oil 1/4 cup
water
2 tsp. maple flavoring
2/3 cup chopped almonds
2/3 cup raisins
1 cup salted sunflower kernels
Mix gluten, oats, brown sugar, cinnamon
and coconut in a bowl; set aside. In another bowl mix butter, honey, oil, water
and maple flavoring. Spread on cookie sheet 1/2-inch thick and bake in 225°F
oven for 30 min., stirring after the first 15 min. It can burn fast so watch
carefully. After baking add almonds, raisins and sunflower seeds. Can be used as
breakfast cereal w/milk.
