What a fantastic, gorgeous, hot summer we had and now we feel the approaching fall air in the early mornings.
Hope you all enjoyed the wonderful outdoor activities.
I promised you in my last column that I would share my blackberry sorbet recipe. Hope you had a chance to pick some to put in the freezer. They are so abundant everywhere and free for the picking!
BLACKBERRY SORBET
Makes 6 servings.
3/4 cup sugar
4 cups fresh or frozen (thawed) blackberries
2/3 cup warm water
2 tsp. fresh lemon juice.
Combine sugar and water in medium mixing bowl, stirring until sugar is dissolved.
Puree blackberries with lemon juice in food processor.
Force through fine strainer, into a bowl to remove seeds.
Add to sugar mix and stir well to combine. Chill till cold.
Freeze according to ice cream machine’s manufacturer’s direction.
Can freeze in a cake pan and put in freezer until solid about 6 hours, (overnite)
Break into chunks and process in a food processor until smooth.
Stored mine in a plastic container. Delish!
Raspberries can be used instead.
FROZEN BLACKBERRY JAM
2 cups prepared fruit, (about 6 cups ripe blackberries)
5-1/4 cups sugar
3/4 cup water
1 box (57 g) regular Certo powdered pectin
To prepare the fruit, thoroughly crush the fruit with a potato masher.
Measure 3 cups into a large bowl.
Combine water and fruit pectin in a small saucepan.
To make jam, thoroughly mix sugar with fruit and let stand 10 minutes
Bring to a boil and boil hard 1 minute, stirring constantly.
Stir into fruit mixture. Continue stirring for 2 minutes-few sugar crystal may remain.
Ladle quickly into jam jars or freezer containers. Cover immediately with tight lids.
Let stand at room temperature for 24 hrs.
Store in freezer. If used within 3 weeks-may be stored in the refrigerator.
Makes 6-1/2 cups.
PUMPKIN MOCHI
5 cup mochiko
2 cups sugar
1/2 tsp. cinnamon
1-1/2 tsp. pumpkin pie spice
2 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla
4 eggs beaten
1 cup butter
14 oz. can sweetened condensed milk
1 large (29-oz.) pumpkin
Preheat oven to 350 degree.
In large mixing bowl, mix mochiko. sugar cinnamon, baking powder and salt.
In separate mixing bowl , beat eggs, butter, milk, vanilla and pumpkin until smooth.
Gradually add dry ingredients to pumpkin mix until smooth,
Pour into well greased 9 x 13 inch pan, Bake 1 hour.
Cool completely. Let sit for few hours before cutting into small squares.
JELLO YOKAN
1 large raspberry Jello
1 large tropical punch or mixed fruit Jello
2 pkgs Knox gelatin
4 cups hot water
1 can koshian
2 cup cold water
Add 4 cups hot water to above and mix well.
Add 1can koshian to the mixture and mix well with fork first and with wire whip.
Add 2 cups of cold water and mix.
Rinse a 9 x 12 inch Pyrex dish before pouring in the jello mixture.
Refrigerate.
HAPPY THANKSGIVING
