Post by admin on Aug 21, 2006 20:07:44 GMT -5
Elaine Davis'Rosemary Elderberry Shortbread bars
1/2 cup toasted nuts (I use pinenuts, walnuts, pecans)
1/2 stick butter melted
1/2 cup sugar
1 tablespoon chopped fresh rosemary green part only no stem(and I use more)
1/2 teaspoon celtic sea salt
1 cup whole wheat flour
Preheat oven to 350 degrees.
Mix all ingredients together and put them in a 8" square ungreased baking pan. Bake until maybe a little browned around the edges, and firm in the center.
Yummy!!!! You can make this with or without the elderberries just using the nuts and the fresh rosemary, increasing the rosemary and nuts..
recipe by Elaine Davis/Happycat
Heather's Elderberry Pie
1 recipe pastry (enough to line pan and have a crust)
1/2 cup sugar
2 Tablespoons flour
2 1/2 cups elderberries off their stems
pinch of salt
3 Tablespoons lemon juice
Line a pie pan with pastry. Fill with elderberries. Mix the sugar,
salt, and flour. Sprinkle over the berries. Add lemon juice. Cover
with top crust. Bake in 450' oven for 10 minutes then reduce heat to
350' and bake for 30 minutes more.
Have also tried it similarly with a dab of butter crumbled into the
sugar, salt and flour
ELDERBERRY POTPIE
MIX: 2 and 1/2 cups flour
1 teaspoon salt
2 teaspoons baking powder
CUT IN 1 cup shortening adding enough milk to make a dough you can
roll out.
ROLL OUT half of the dough only and place that in greased 9x12 pan
MIX: 1 cup sugar
1/2 cup flour with a little wter to make paste and add
1 cup elderberries
POUR this on top of the dough in pan
ROLL OUT remaining dough and cut it into small squares
ARRANGE half of the squares on top of the elderberries
NEXT SPRINKLE 1 more cup elderberries and 1 cup sugar over that
TOP ALL OF THIS with remaining dough squares
BAKE at 425' for 10 minutes
Reduce heat to 350' and bake 30-40 minutes
I have not made this recipe. It is taken from an Amish cookbook.
Enjoy
Elderberry muffins
1/4 cup butter
2 eggs
1/2 tsp. salt
1 c. sugar
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
One-half cup milk
2 c. fresh or frozen elderberries
Preheat oven to 350 degrees F.
Grease and floor muffin pan (or use paper liners). Beat together butter, eggs, salt, and sugar.
Mix flour with baking powder and sift into first mixture, alternating with milk.
Blend in vanilla.
Add fresh or frozen elderberries.
Pour into muffin pan and bake for 25 minutes.
Elderberry Bread Pudding
Cooking spray
5 large eggs
1/2 cup sugar
2 1/2 cups 2 percent milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 loaf day-old Italian bread, cut into 3/4-inch cubes
2 cups fresh or frozen elderberries
Maple syrup (optional)
Heat oven to 325 degrees. Coat bottom of an 8- by 11-inch baking dish or 2 1/2-quart casserole with cooking spray.
In a large bowl, whisk together eggs, sugar, milk, vanilla, cinnamon and nutmeg. Place half the bread in the baking dish, top with half the berries and pour half the custard over. Top with remaining bread, berries and custard. Let stand 15 minutes, occasionally pressing on bread.
Bake on center rack until top begins to brown, about 1 hour and 10 minutes. Serve warm, drizzled lightly with maple syrup if desired.
Makes 8 servings
1/2 cup toasted nuts (I use pinenuts, walnuts, pecans)
1/2 stick butter melted
1/2 cup sugar
1 tablespoon chopped fresh rosemary green part only no stem(and I use more)
1/2 teaspoon celtic sea salt
1 cup whole wheat flour
Preheat oven to 350 degrees.
Mix all ingredients together and put them in a 8" square ungreased baking pan. Bake until maybe a little browned around the edges, and firm in the center.
Yummy!!!! You can make this with or without the elderberries just using the nuts and the fresh rosemary, increasing the rosemary and nuts..
recipe by Elaine Davis/Happycat
Heather's Elderberry Pie
1 recipe pastry (enough to line pan and have a crust)
1/2 cup sugar
2 Tablespoons flour
2 1/2 cups elderberries off their stems
pinch of salt
3 Tablespoons lemon juice
Line a pie pan with pastry. Fill with elderberries. Mix the sugar,
salt, and flour. Sprinkle over the berries. Add lemon juice. Cover
with top crust. Bake in 450' oven for 10 minutes then reduce heat to
350' and bake for 30 minutes more.
Have also tried it similarly with a dab of butter crumbled into the
sugar, salt and flour
ELDERBERRY POTPIE
MIX: 2 and 1/2 cups flour
1 teaspoon salt
2 teaspoons baking powder
CUT IN 1 cup shortening adding enough milk to make a dough you can
roll out.
ROLL OUT half of the dough only and place that in greased 9x12 pan
MIX: 1 cup sugar
1/2 cup flour with a little wter to make paste and add
1 cup elderberries
POUR this on top of the dough in pan
ROLL OUT remaining dough and cut it into small squares
ARRANGE half of the squares on top of the elderberries
NEXT SPRINKLE 1 more cup elderberries and 1 cup sugar over that
TOP ALL OF THIS with remaining dough squares
BAKE at 425' for 10 minutes
Reduce heat to 350' and bake 30-40 minutes
I have not made this recipe. It is taken from an Amish cookbook.
Enjoy
Elderberry muffins
1/4 cup butter
2 eggs
1/2 tsp. salt
1 c. sugar
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
One-half cup milk
2 c. fresh or frozen elderberries
Preheat oven to 350 degrees F.
Grease and floor muffin pan (or use paper liners). Beat together butter, eggs, salt, and sugar.
Mix flour with baking powder and sift into first mixture, alternating with milk.
Blend in vanilla.
Add fresh or frozen elderberries.
Pour into muffin pan and bake for 25 minutes.
Elderberry Bread Pudding
Cooking spray
5 large eggs
1/2 cup sugar
2 1/2 cups 2 percent milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 loaf day-old Italian bread, cut into 3/4-inch cubes
2 cups fresh or frozen elderberries
Maple syrup (optional)
Heat oven to 325 degrees. Coat bottom of an 8- by 11-inch baking dish or 2 1/2-quart casserole with cooking spray.
In a large bowl, whisk together eggs, sugar, milk, vanilla, cinnamon and nutmeg. Place half the bread in the baking dish, top with half the berries and pour half the custard over. Top with remaining bread, berries and custard. Let stand 15 minutes, occasionally pressing on bread.
Bake on center rack until top begins to brown, about 1 hour and 10 minutes. Serve warm, drizzled lightly with maple syrup if desired.
Makes 8 servings