MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Buttered Fruit
Categories: Camping, Desserts
Yield: 1 Serving

1/2 c Fruit (dried or fresh)
1/4 c Water; up to 1/2 c
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
2 tb Butter
Ice cream or yogurt

Mix fruit with water.

Add cinnamon, nutmeg, and ginger.

Simmer in pan until fruit is tender.

Add butter and allow to melt.

Top with ice cream or yogurt.

Recipe by Cycle Food by Lauren Hefferon

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Ben Collver wrote to All <=-

Title: Hot Buttered Fruit
Categories: Camping, Desserts
Yield: 1 Serving

1/2 c Fruit (dried or fresh)
1/4 c Water; up to 1/2 c
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
2 tb Butter
Ice cream or yogurt

Mix fruit with water.

Add cinnamon, nutmeg, and ginger.

Simmer in pan until fruit is tender.

Add butter and allow to melt.

Top with ice cream or yogurt.

Recipe by Cycle Food by Lauren Hefferon

Sort of a reverse sundae with the I scream on top.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cherry Frozen Yogurt Sundaes w/Root Beer Syrup
Categories: Desserts, Dairy, Fruits
Yield: 8 Servings

MMMMM---------------------------YOGURT--------------------------------
3 c Plain Greek-style yogurt
1/2 c Sugar
1/2 c Light corn syrup
1 tb Vanilla extract
2 c Pitted and chopped fresh
- sweet cherries

MMMMM----------------------ROOT BEER SYRUP---------------------------
12 oz Bottle root beer *
1/4 c Sugar *

* or use your own made-at-home root beer concentrate
(syrup) separate recipe.

Whisk together yogurt, sugar, corn syrup, and vanilla in
a large glass measuring cup until sugar dissolves. Chill
yogurt mixture at least 1 hour or up to 24 hours.

Pour yogurt mixture into the chilled canister of an ice
cream machine and freeze according to the manufacturer's
directions. When yogurt is thick and nearly churned, add
the chopped cherries. Transfer frozen yogurt to an air-
tight freezer-safe container; freeze until solid.

Stir together root beer and sugar for the syrup in a
small saucepan over medium-high heat. Bring to a boil,
reduce heat, and simmer until reduced to a syrupy
consistency, about 25 minutes. (You should have about
1/2 cup syrup.) Chill syrup until ready to serve.

Thaw frozen yogurt at room temperature 10-15 minutes for
easier scooping. To serve, scoop 1/2 cup frozen yogurt
into each sundae glass. Drizzle 1 Tbsp. syrup over each
serving.

http://www.cuisinerecipes.com

MM Format by Dave Drum - 31 May 2011

Uncle Dirty Dave's Kitchen

MMMMM

Root Beer Syrup recipe follows in second post.

... Illiteratets of the wlord. Untie!
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This is from one of my favourite food blogs. I make it (concentrate/
syrup) in larger quantity since it takes a good effort to make whether
doing a little or a lot. Bv)=

You can concentrate it further so that it's a true syrup like honey or molasses. Store in ice box upto two months. Longer thjan that tends to
turn your project into a "science experiment" complete with blue fur.

You can also but Root Beer concentrate on-line. But where's the fun in
that. Besidesd Amazon gets enopugh of my money as it is.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Sassafras Root Beer
Categories: Beverages, Herbs
Yield: 5 Pints

Several roots; (including
- some green stems) from
- sassafras saplings, about
- 30-40 inches worth of 1/4"
- thick roots-enough to fill
- one cup when you chop them
- in 1/2" pieces)
4 c Water
2 Cloves
1/2 ts Anise seeds; can sub fennel *
4 Allspice berries
1 (1") stick cinnamon
1/4 c Molasses
1 c Sugar
2 qt Soda water

Scrub the roots clean of any dirt. Cut the roots into
1/2" long pieces. (The roots can be tough, if you have
a pair of pruning shears, they work great to cut the
roots.) If you have a few green stems, you can include
them too, but you should have mostly roots. Cut up as much
as you need to fill one cup. Put the roots into a small
pot and cover with 4 cups of water. Add the cloves, anise
seeds, allspice berries, and cinnamon stick. Bring to a
boil, reduce to a simmer, and simmer for 25 minutes. Add
the molasses and simmer for 5 minutes more. Remove from
heat.

Strain through cheesecloth or a fine mesh sieve lined with
a paper towel. Rinse out the pot. Return the liquid to the
pot. Add the sugar, heat until just a simmer and the sugar
has dissolved. Remove from the heat and let cool.

To assemble the root beer, fill a glass with ice cubes,
add the syrup and soda water in a 1:2 ratio, so 1/3 cup of
syrup to 2/3 cups of soda water. Add more soda water if
you want it more diluted, add more syrup if you want it
stronger.

Yield: Makes about 2 1/2 quarts.

* I use half anise mixed w/half fennel as licorice is
NOT one of my favourite flavours.

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Retire from your job, not from life." -- Margaret Johnson
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Re: Re: Hot Buttered Fruit: Continued
By: Dave Drum to Ben Collver on Fri Apr 05 2024 05:28 am

That sounds yummy. I would love to find a sassafrass tree. My sister
thinks they ought to be able to grow here, but we have not positively identified one yet. Where do you find yours?
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//Hello Dave,//

on *05.04.24* at *5:28:21* You wrote in area *COOKING*
to *Ben Collver* about *"Re: Hot Buttered Fruit: Continued"*.

This is from one of my favourite food blogs. I make it (concentrate/ syrup) in larger quantity since it takes a good effort to make whether doing a little or a lot. Bv)=

Why it is Subj but not Lemonade?

You can concentrate it further so that it's a true syrup like honey or molasses. Store in ice box upto two months. Longer thjan that tends to turn your project into a "science experiment" complete with blue fur.

I add brown sugars. It's more quick, than honey. Is not it?

You can also but Root Beer concentrate on-line. But where's the fun in that. Besidesd Amazon gets enopugh of my money as it is.

Use Amazon GO Bv)=

Regards,
Denis Mosko
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Ben Collver wrote to Dave Drum <=-

That sounds yummy. I would love to find a sassafrass tree. My sister thinks they ought to be able to grow here, but we have not positively identified one yet. Where do you find yours?

Sassafras is claimed to be native to the Eastern US. But it grows (the
shrubs and young trees anyway) like weeds in central Illinois.

Here's a link to a good arfticle on "How To"

https://dengarden.com/gardening/Sassafras-How-to-harvest-Use-Sassafras

Keep in mind that while I have been drinking tea made from sassafras
roots and drinking root beer, making file' gumbo (file' is powdered
sassafras leaves) seemingly forever that according to:

https://www.medicinenet.com

"The roots and barks of the sassafras tree contain a high concentration
\of the chemical named safrole. Safrole was listed as a carcinogen in
rats by the Food and Drug Administration (FDA) and is hence banned at
present. The risk of developing cancer increases with the amount consumed
and duration of consumption. Safrole is also used in the production of
an illegal drug called Ecstasy (MDMA [3,4-Methylenedioxymethamphetamine]).

Sassafras was once used to manufacture root beer, a common beverage.
Today, the manufacturers have started removing safrole during processing
to make safrole-free sassafras. Some scientists claim that even
safrole-free sassafras can increase the risk of tumors."

I ain't dead yet and I'm cancer free. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zoe's File' Gumbo
Categories: Seafood, Pork, Vegetables, Herbs, Poultry
Yield: 7 servings

1 lb Unsalted butter
1 lb All purpose flour
3/4 lb Ham diced
2 1/2 lb Andouille
2 1/2 lb Diced chicken thigh meat
2 lb Shrimp; peeled
1 1/2 lb Onion; diced
1 1/4 lb Bell pepper; diced
3/4 lb Celery; diced
2 bn Green onion
3 tb Garlic minced
1 1/2 ga Shrimp stock
1 oz Worcestershire sauce
3 ts Liquid crab boil
2 Bay leaves
Creole seasoning (Tony
- Chachere's in the green
- can)
1 tb File' powder

First begin with the roux. Melt butter in a heavy gauge
sauté or sauce pan over medium heat. Slowly add 2/3 of
the flour stirring continuously. Continue to cook until
the roux reaches a dark brown color. Add the remaining
flour and turn off the heat. The roux gives the color to
your gumbo.

In a large sauce pot, sauté your andouille, onions, bell
pepper, celery and garlic until the vegetables are
tender. Add bay leaf and stock. Bring up to a simmer.

Slowly add the roux stirring until it has been dissolved
by the broth.

Next add the ham and diced chicken. Allow to simmer for
about 15 minutes.

At this point you should start to skim the oil and from
the top of the gumbo.

Now add your Worcestershire sauce, crab boil and shrimp.
Allow to simmer for another 15 minutes.

Now begin to adjust your flavor. Use salt, pepper or
your favorite Creole seasoning.

To finish add your green onions and file. This recipe
makes about 2.5 gal (6 to 8 hearty servings)

Chef Chris Brown

RECIPE FROM: https://www.louisianaseafood.com

Uncle Dirty Dave's Kitchen

MMMMM

... This just in: Research causes cancer in rats!
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Dave Drum wrote to Ben Collver <=-

"The roots and barks of the sassafras tree contain a high concentration
of the chemical named safrole."

You can purchase safrole-free sassafras extract. My friend makes his own rootbeer using that and it tastes pretty good to me.

As an aside, here's the federal law that allows the use of safrole-free sassafras: https://tinyurl.com/5n8wfsdd (ecfr.gov)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Macadamia-Orange Fudge (Microwave)
Categories: Candies
Yield: 2 Servings

1/2 c Butter
1 1/2 c Sugar
5 oz Evaporated milk (1 can)
2 c Miniature marshmallows
1 Pkge semisweet chocolate
-pieces (6 ounces)
3/4 c Macadamia nuts, chopped
1 tb Orange-flavored liqueur

Line an 8-inch square pan with foil. Melt butter in a glass bowl on
HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes,
stirring every 3 minutes. Add marshmallows and chocolate; stir and
reheat until smooth. Stir in nuts and liqueur. Pour into prepared
pan. Chill until firm. Cut into pieces. Makes 2 pounds.

MMMMM

-- Sean


... Feeling a bit paranoid? Remember... you are not alone.
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