German Potato Salad, Best Pie, and Best Jam:
#German Potato Salad
2 lbs whole new potatoes, cooked and sliced
1/2 lb hickory smoked slab bacon, cubed
1/4 cup chopped onions
2 tsp all purpose flour
2 tsp white sugar
3/4 tsp salt
1/8 tsp ground black pepper
1/4 cup water
2 tbsp cider vinegar
Place bacon in a large, deep skillet; cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings; sauté onions in bacon drippings until they are golden-brown.
In a small bowl, whisk together the flour, sugar, salt and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
Reheat in microwave on medium for 2 minutes.
#Coconut Custard Pie
Crust:
2 cups flour
1 tsp salt
2/3 cups chilled Crisco
2 tbs chilled butter
4-6 tbs ice water
Filling:
3 large eggs
2 large egg yolks
1 cup sugar
1 cup heavy cream
1 cup light cream
1 tsp vanilla
1 tsp coconut extract
Pinch of salt
1 cup sweetened flaked coconut
Garnish:
Fresh sweetened whipped cream
Sweetened flaked coconut, toasted
Preheat oven to 425 degrees F.
Sift flour and salt together into a bowl. Cut in chilled Crisco and butter until crumbly, using a pastry cutter or two knives.
Add ice water 1 tbs. at a time, stirring with a fork until mixture comes together in a ball.
Gently form crust mixture into a flattened ball, and roll out on a flour-sprinkled surface. Do not over-handle.
Line a 10” pie plate with dough and crimp the edges with your fingers or a fork. Prick the bottom and sides with a fork. Bake for 10 minutes. Remove from oven and set aside.
Reduce heat to 350 degrees F. Combine eggs and egg yolks in a large bowl and beat with an electric mixer, gradually add the sugar.
Add the heavy cream, light cream, vanilla, coconut extract and salt. Continue to mix briefly.
Stir in the flaked coconut and ladle the filing to the cooled pie crust. Place the pie on the center oven rack and bake until the top is golden brown and the custard is set – about 50 to 55 minutes. About halfway through baking, rotate the pie 180 degrees so that the back of the pie is now in the front of the oven. Transfer the pie to a wire rack and cool completely.
Garnish as desired.
#Raspberry-Peach Freezer Jam
3-1/2cups rinsed fruit (about 1-1/2 pt fully ripe red raspberries and 1-3/4 lb fully ripe peaches
1-1/2 cups sugar, measured into separate bowl
1 packet Ball Fruit Jell Freezer Jam Pectin
Rinse clean plastic containers and lids with boiling water; dry thoroughly. Measure 1-1/2 cups sugar into a bowl. Add the contents of 1 pouch of freezer jam pectin and stir to blend.
Crush raspberries, one layer at a time. Measure 1-1/2 cups raspberries into large bowl; peel and pit peaches. Finely chop or grind peaches. Measure 2 cups prepared peaches into bowl with raspberries. Add the pectin/sugar mixture and stir for 3 minutes. Let stand 10 minutes, stirring occasionally.
Fill containers to within 1/2-inch of tops. Wipe off edges of containers and cover with lids. Let stand at room temperature until thickened (about 30 minutes). Refrigerate for up to 3 weeks or freeze for up to a year - thaw in refrigerator before using.
#German Potato Salad
2 lbs whole new potatoes, cooked and sliced
1/2 lb hickory smoked slab bacon, cubed
1/4 cup chopped onions
2 tsp all purpose flour
2 tsp white sugar
3/4 tsp salt
1/8 tsp ground black pepper
1/4 cup water
2 tbsp cider vinegar
Place bacon in a large, deep skillet; cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings; sauté onions in bacon drippings until they are golden-brown.
In a small bowl, whisk together the flour, sugar, salt and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
Reheat in microwave on medium for 2 minutes.
#Coconut Custard Pie
Crust:
2 cups flour
1 tsp salt
2/3 cups chilled Crisco
2 tbs chilled butter
4-6 tbs ice water
Filling:
3 large eggs
2 large egg yolks
1 cup sugar
1 cup heavy cream
1 cup light cream
1 tsp vanilla
1 tsp coconut extract
Pinch of salt
1 cup sweetened flaked coconut
Garnish:
Fresh sweetened whipped cream
Sweetened flaked coconut, toasted
Preheat oven to 425 degrees F.
Sift flour and salt together into a bowl. Cut in chilled Crisco and butter until crumbly, using a pastry cutter or two knives.
Add ice water 1 tbs. at a time, stirring with a fork until mixture comes together in a ball.
Gently form crust mixture into a flattened ball, and roll out on a flour-sprinkled surface. Do not over-handle.
Line a 10” pie plate with dough and crimp the edges with your fingers or a fork. Prick the bottom and sides with a fork. Bake for 10 minutes. Remove from oven and set aside.
Reduce heat to 350 degrees F. Combine eggs and egg yolks in a large bowl and beat with an electric mixer, gradually add the sugar.
Add the heavy cream, light cream, vanilla, coconut extract and salt. Continue to mix briefly.
Stir in the flaked coconut and ladle the filing to the cooled pie crust. Place the pie on the center oven rack and bake until the top is golden brown and the custard is set – about 50 to 55 minutes. About halfway through baking, rotate the pie 180 degrees so that the back of the pie is now in the front of the oven. Transfer the pie to a wire rack and cool completely.
Garnish as desired.
#Raspberry-Peach Freezer Jam
3-1/2cups rinsed fruit (about 1-1/2 pt fully ripe red raspberries and 1-3/4 lb fully ripe peaches
1-1/2 cups sugar, measured into separate bowl
1 packet Ball Fruit Jell Freezer Jam Pectin
Rinse clean plastic containers and lids with boiling water; dry thoroughly. Measure 1-1/2 cups sugar into a bowl. Add the contents of 1 pouch of freezer jam pectin and stir to blend.
Crush raspberries, one layer at a time. Measure 1-1/2 cups raspberries into large bowl; peel and pit peaches. Finely chop or grind peaches. Measure 2 cups prepared peaches into bowl with raspberries. Add the pectin/sugar mixture and stir for 3 minutes. Let stand 10 minutes, stirring occasionally.
Fill containers to within 1/2-inch of tops. Wipe off edges of containers and cover with lids. Let stand at room temperature until thickened (about 30 minutes). Refrigerate for up to 3 weeks or freeze for up to a year - thaw in refrigerator before using.