CHERRY STRAWBERRY PRESERVES FOR THE BREAD MACHINE (ABM)
I usually buy lots of fruit and sometimes the fruit goes past its prime- or you can use the freshest fruit--These preserves come out amazing ! I have a 2 pound bread maker with a jam cycle- This recipe is not too sweet-- i like the preserves with plain greek yogurt !
Provided by petlover
Categories Low Protein
Time 55m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Wash fruit.
- Remove stems fro strawberries and cut up into large chunks.
- Remove pits from cherries and cut cherries into halves.
- Crush fruit- now you should have about 2 cups of fruit total ( once crushed.).
- Place everything into the breadmaker - JAM CYCLE.
- When cycle is finished, pour immediately into glass container (covered) . and place into refridgerator. Note that the jam comes out runny but eith thicken up as it cools.
- Store in refridgerator.
Nutrition Facts : Calories 123, Fat 0.1, Sodium 0.3, Carbohydrate 31.6, Fiber 1.1, Sugar 29.8, Protein 0.5
BASIC WHITE BREAD FOR BREAD MACHINE ABM
From my bread machine's recipe book, for use with the Basic Medium cycle. I'm also including the specs for bigger capacities but listing the recipe for a 1-lb loaf. My machine requires you to proof the yeast first; some may not so disregard Step 1 if you don't have to proof! (2 1/4 cups AP flour + 6 3/4 tablespoons vital wheat gluten = 2 1/4 cups bread flour) My Medium cycle for a 1-lb loaf takes about 70 minutes, other machines will vary.
Provided by the80srule
Categories Yeast Breads
Time 1h15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 6
Steps:
- If you have to proof the yeast first, proof it in the sugar and water in the bread machine's basin for 10-15 minutes or until foamy; then mix the other ingredients together and pop it in for the Basic Medium or Basic White cycle.
- If not, just throw everything in, hit the Basic Medium or Basic White cycle for a 1-lb capacity, and kick back and let the machine do its work! The 1-lb loaf yields about 10 large slices.
- For 1.5-lb loaf, use 1 cup water, 3 tablespoons oil, 3 tablespoons sugar, 1 1/2 teaspoons salt, 3 cups bread flour (3 TB vital wheat gluten + 3 cups AP flour) and 2 1/4 teaspoons active dry yeast.
- For 2-lb loaf, use 1 1/3 cups water, 1/4 cup oil, 1/4 cup sugar, 2 teaspoons salt, 4 cups bread flour (4 TB vital wheat gluten + 4 cups AP flour), and 1 tablespoon active dry yeast.
Nutrition Facts : Calories 137.9, Fat 3, SaturatedFat 0.4, Sodium 175.6, Carbohydrate 24.2, Fiber 0.9, Sugar 2.6, Protein 3.1
BEST CHERRY PRESERVES
I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.
Provided by Melaine
Categories Cherries
Time 1h
Yield 3 pints, 60 serving(s)
Number Of Ingredients 5
Steps:
- Sterilize your jars and keep them hot while you're cooking the preserves.
- Place cherries in a large, heavy duty dutch oven.
- Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
- Bring to a full boil, stirring, over high heat.
- Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
- Remove from heat; skim off foam.
- Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
- Place lids and screw on bands fingertip tight.
- Process in a boiling water bath for at least ten minutes, depending upon your altitude.
- When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
- After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
STRAWBERRY PRESERVES
I remember grandma making jelly and preserves, hers were the very best, she never used pectin and the flavor was wonderful. I haven't tried this yet myself, but I plan to soon. I hope to make some with Splenda. I will post my notes when done.
Provided by Melaine
Categories Strawberry
Time 12h15m
Yield 2 1/2 cups
Number Of Ingredients 2
Steps:
- Cap and rinse berries, place in a large colander.
- Pour boiling water over berries and let drain 1 minute.
- Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
- Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
- Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
- Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
- Cover with a 1/8 inch layer of paraffin. cover with lids.
Nutrition Facts : Calories 774, Sodium 2, Carbohydrate 200, Sugar 199.6
CHEESE AND CHIVES BREAD (BREAD MACHINE - ABM)
The original recipe (from Oster) calls for cottage cheese, but I think I'll try it with ricotta, as that's usually what I have on hand.
Provided by Karen..
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- All ingredients should be at room temperature.
- Add ingredients to your bread machine as the directions instruct.
- Mine say to add liquid ingredients to bread pan.
- Add all dry ingredients except yeast to bread pan.
- Make a well in dry ingredients and carefully add yeast.
- Choose the "Sweet" bread setting.
- Choose crust color if applicable.
- Press Start!
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