Farm Fresh Murder (33 page)

Cube the meat of the pumpkin. Layer the pumpkin, sugar, salt, and orange and lemon slices in a roasting pan. Allow them to sit overnight, refrigerated. Transfer to another pot.

Place the roasting pan over medium heat, add the cloves. Cook until pumpkin is transparent, stirring frequently—this will take a couple of hours.

 

WATER-PRESSURE PROCESS:

The texture of this preserve is very similar to a marmalade.

 

This is amazing on toast, biscuits, and ice cream. This is one of Becca’s co-vendors’ favorite holiday gifts.

 

PIE TIPS:

Bake pie shell in a glass pie pan at 400 degrees for 10 minutes. If you’re using ready-made pie crust, follow package directions.

For filling, stir together sugar and corn starch in medium saucepan. Blend egg yolks and water in a separate bowl; once they are blended, stir them into the sugar mixture in the saucepan. Cook over medium heat, stirring constantly, until the filling mixture is thick and begins to boil. Let it boil for 1 minute—remove from the heat, stir in the lemon juice and lemon peel, and pour the mixture into the baked pie shell.

For meringue, beat egg whites until stiff, adding cream of tartar as egg whites are beaten (hand mixer or electric mixer works best). Once the cream of tartar is added and the egg whites are stiff, begin adding the sugar, one tablespoon at a time, continuously beating the meringue mixture. Continue mixing until soft peaks form (they should look like soft mountains), add vanilla, and mix for a few seconds more so vanilla is completely mixed into the meringue.

Heap meringue onto pie with a rubber spatula, taking care to seal the edges where the meringue and pie crust meet. Make peaks on top of the meringue with the spatula and bake the pie at 400 degrees for 10 minutes or until meringue peaks are golden brown.

Let pie completely cool prior to serving.

For meringue, beat egg whites until stiff, adding the cream of tartar as the egg whites are beaten (hand mixer or electric mixer works best). Once the cream of tartar is added and the egg whites are stiff, begin adding the sugar, one tablespoon at a time, continuously beating the meringue mixture. Continue mixing until soft peaks form (they should look like soft mountains), add the vanilla, and mix for a few seconds more so the vanilla is completely mixed into the meringue.

Heap the meringue onto the pie with a rubber spatula, taking care to seal the edges where the meringue and pie crust meet. Make peaks on top of the meringue with a spatula and bake the pie at 400 degrees for 10 minutes or until meringue peaks are golden brown.

Let pie completely cool prior to serving.

 

Mamma Maria acquired this mmmm- amazing recipe from Amy Snyder Hackbart and Patricia Snyder. Many thanks!

Preheat oven to 400 degrees

Thaw fruit if it is frozen, and pour it in a colander to strain the juice.

In large bowl, mix fruit, sugar, and flour together. Line bottom of pie tin (sprayed with cooking spray or lightly buttered) with crust. Fill with fruit mixture.

Before adding the top layer, cut some vents into it. Lay it over the top of the fruit, moisten the edges with water to “glue” the two crusts together. With the back side of a fork pinch edges together, or pinch them with fingers.

Lightly brush the top crust with water.

Sprinkle sugar over the top.

Cover edges with a 1 ½-inch strip of foil.

Bake for 30 minutes at 400 degrees. Remove the foil and bake the pie for an additional 10 minutes until the crust is golden brown.

Most of the time Linda makes her crusts from scratch, but either way this pie is mouthwateringly delicious.

This is for one sandwich. You can increase or decrease the amount of the ingredients per your tastes or to accommodate more sandwiches.

Heat griddle or skillet to 350 degrees.

Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and the preserves on the other. Place one slice, buttered side down, on the griddle. Top with other slice, so that peanut butter and preserves are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

Mathis can’t get enough of his aunt Becca’s strawberry preserves, especially when they’re mixed with peanut butter!