Rose Hip Meringue Cake Recipes

Steps:

• Boil the first four ingredients together.
• When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
• Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
• Remove spice bag.
• Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
• Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.

Steps:

• Remove the blossom remnant from the rose hips.
• Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
• Crush the rose hips or chop in a food processor.
• Strain the juice in a cheesecloth-lined sieve.
• Add any additional water if need to bring the juice up to 4 cups.
• Bring the juice and sugar to a boil.
• Add the margarine, then the liquid pectin.
• Bring back to a boil, stirring constantly; boil hard for 1 minute.
• Remove from heat.
• Skim foam from surface.
• Pour into sterile pint jars and seal.
• Process in boiling water bath for 5 minutes.

Steps:

• Preheat oven to 400.
• Combine flour, water, sugar, and oil.
• Beat at medium speed until smooth.
• Decrease speed to low and slowly add eggs.
• Then slightly increase speed back medium and add vanilla extract.
• Beat for 45 seconds or until batter is smooth.
• Fold in sour cream until it is well integrated into batter.
• Add food color and mix at high speed until batter is smooth.
• Pour batter into two 8" or 9" greased or slightly floured pans.
• Bake for at least 50 minutes.
• Then cool cake for 20 minutes at room temperature.
• Frost cake with Strawberry, Raspberry, or Vanilla or Cream Cheese Frosting with red food color.
• Decorate with roses for a beautiful effect.