Raintree Recipes

  1. Bramely Apple Pie

    Bramely Apple Pie
    This is the best we’ve tasted! Enjoy Raintree horticulturist Theresa Knutsen’s recipe:   The Filling:  6 cups Bramley apples, peeled and sliced.  ½ cup sugar, 1 tbsp corn starch, 1 tsp cinnamon, 2/3 tsp allspice. Mix dry ingredients, blend with apples, let stand 10 minutes and then put in pie crust. Dot with 1 tbsp butter or margarine. Top with lattice...
  2. Elderflower Recipes

    Elderflower Recipes
    Elderflower Recipes The following recipes were shared with me by a customer who grew up in Denmark, he recommends the Sambucus nigra type of elderberry for the best flavor in the flower, the plain green leaved cultivars especially. Elderflower juice drink Ingredients: 1 lb. blossoms (pick when fully fragrant), 1/2 lb.  brown sugar, juice of 3 lemons Directions: Place rinsed...
  3. Highbush Cranberry Ketchup

    Highbush Cranberry Ketchup
    Here are two recipes generously shared with me at the nursery, both originate in Alaska. Recipe #1 Ingredients: 11/2  C chopped onions                               4 C water 8C high bush cranberries, fresh or frozen 1 C cider vinegar                                          11/4 C packed brown sugar 1 C light corn syrup                                       11/2  tsp salt 11/2 tsp cinnamon                                        11/2 tsp ground allspice 1 tsp ginger                                                    1/4...
  4. Cooked Down Jelly

    Cooked Down Jelly
    If the juice you are working with is high in pectin, such as apple and quince, use equal portions of sugar and juice. If there is less pectin you can reduce the sugar to as little as ½ cup per cup of juice, unless the fruit is very tart. Use the alcohol test to more accurately determine how much sugar...
  5. Aronia Jelly

    Aronia Jelly
    Recipe #1 This aronia recipe was adapted from a chokecherry recipe by a friend, her mother pronounced the results fantastic, even better than chokecherry. Ingredients: 31/2 cups berry juice                                    ½ cup lemon juice 1 package pectin                                          6 cups sugar Directions: Wash fruit and cover with water, simmer 15 minutes. Strain the juice. Pour measured amount into a 6-8 quart non-reactive...
  6. Methley Plum Butter

    Methley Plum Butter
    Wash the fruit, remove the pits before or after the first cooking step. Place in heavy bottomed pan, lightly crushing the bottom layers to release juice. Cook until soft. Run fruit (including skins) through a food processor until smooth. Return the pulp to the pan, cook on low heat, stirring frequently to prevent burning, until most of the moisture is...
  7. Winter Cranberry and Pear Upside-Down Cake

    Winter Cranberry and Pear Upside-Down Cake
    Recipe from the book Northwest Berry Cookbook by Raintree customer Kathleen Desmond Stang. Makes 8 servings Ruby-red cranberries sparkle among the pear slices on top of the cake. Use firm ripe pears. They are ready when the stem end yields when gently pressed. 4 tbsp(1/2 stick) plus 2 tbsp butter, softened 1/3c packed brown sugar 2 small to medium firm...
  8. Apple Cake

    Apple Cake
    APPLE CAKE 4 C diced apple-not too small mostly peeled 2 C sugar- mix well and add: 1 C nut meats (optional) 2 well beaten eggs 2 tsp. vanilla Mix well and add: 2 C flour 2 tsp. soda 1 1/2 tsp. cinnamon 1 tsp. salt Bake in a 9x12 greased pan at 350 oven for 1 hour
  9. Chestnut Stir Fry

    Chestnut Stir Fry
    This recipe is from the Outstanding "Chestnut Cookbook" by Anne Bhagwandin This is a light, quick and easy vegetarian dish. 1/2 lb. fresh chestnuts 7 oz pkg. of bean thread noodles 1/4lb shiitake mushrooms 1 medium zucchini squash 3 tbsp peanut oil 4 thin slices ginger 1 clove garlic crushed 1 small can bamboo shoots soy sauce Roast and peel...

9 Item(s)