Recipe Exchange

[gacountry]

Welcome to the Lounge Recipe Exchange and Fun Center.

Freshwater is so cool, she is allowing us to have an exchange of good recipes or even bad ones LOL.

They do not have to be original they can just be something YOU like to cook.

Also IF you are looking for a special recipe post your request and I will see what I can do for ya.

This can be really fun if you all want it. I am just tickled pink and a little purple too.

[gacountry]

Southern Chess Squares
Note pic is for chocolate chess squares imagine them yellow and buttery LOL
Not a calorie in 'em!

4 eggs
2 sticks (1 cup) butter
a 1-pound box brown sugar
1 cup granulated sugar
2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans

Separate the egg yolks from the egg whites. Beat egg whites until stiff but
not dry. Melt the butter over low heat and set it aside. Place both sugars in
a large mixing bowl and add the melted butter to the bowl. Beat until the mixture is creamy and smooth. Add egg yolks and continue beating until
well mixed and creamy. Sift and measure the flour. Re sift twice with baking powder and salt. Add the flour mixture slowly to the creamed mixture. Add vanilla extract and fold in beaten egg whites. Add pecans and stir just enough to mix evenly. Divide batter equally between two well buttered and floured 9-inch-square pans. Spread batter evenly in pans with bottom of spoon or spatula. Bake 30 minutes at 325 degrees F. Remove from oven; cool in pan on wire rack.
Cut into 1 1/2-inch squares.
Note that the 30 minutes baking period is just right; even though they might
appear half-cooked, they will be done and chewy. The top crust will be crisp and delicious. Store in airtight containers with waxed paper between layers, in a cool place.

[One2Snoop]

I substituted the country style bread for Kings Hawaiin and it really good - rich, but good.

Creme Brulee French Toast

Makes 6 servings.


1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread (Kings Hawaiin)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier (more makes better )
1/4 teaspoon salt preparation

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Gourmet, July 1998

[gacountry]

Originally Posted by One2Snoop

I substituted the country style bread for Kings Hawaiin and it really good - rich, but good.

Creme Brulee French Toast

Makes 6 servings.


1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread (Kings Hawaiin)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier (more makes better )
1/4 teaspoon salt preparation

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Gourmet, July 1998

OMG that sounds wonderful I want some NOW, Please?!!

[gacountry]

Maybaby this is for you.
I have tried many recipes or thrown many together but this is great for that creamy, crusty just plain good taste. For any of our Yankee members the true Southern Chicken 'n' Dressing ain't that stuff you poke up a Turkeys butt, it is a dish all it's own. Add a large cut glass bowl of Cramberry Sauce and it just don't get no better.


Chicken N' Dressing

1 fryer, boiled, skinned, boned, and torn into pieces
2 recipes of cornbread (bake in 9x13-inch pan)
8 slices bread (not thin sandwich)
5 eggs
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3-3/4 t. poultry seasoning
1-1/2 t. sage
3/4 t. salt
1/2 t. pepper
1-1/4 c. chopped celery
1-1/4 c. chopped onion
1-1/3 stick margarine

Crumble cornbread. Tear bread slices into small pieces and mix well with cornbread crumbs. Add the poultry seasoning, sage, salt and pepper. combine soups with a couple of cups of chicken broth and heat to blend soups. Cook celery and onion in margarine until tender. Add to dressing.

Add your soup mixture all at once to dressing. Use chicken broth for the rest of your needed liquid.

Add 5 beaten eggs to dressing. Bake at 400° F. for 40 minutes or until done. I am not wild about chicken in my dressing I usually use it in another dish BUT you can add it too the dressing (You may want to adjust the seasonings to suit your own taste.)

Gibblet Gravey

I do not like the real chicken gizzard and liver in my gravy so I use chicken that I had from the dressing

in sauce pan lightly brown 2 TBLS Butter
add plain flour and let this brown lightly
add chicken broth, salt, pepper to taste
I add the chopped chicken and 3 boiled eggs chopped to this
I did not post the exact measurements of flour both etc I just add it as I want to get that creamy gravy to go over the dressing

[Maybaby59]

Originally Posted by gacountry

Maybaby this is for you.
I have tried many recipes or thrown many together but this is great for that creamy, crusty just plain good taste. For any of our Yankee members the true Southern Chicken 'n' Dressing ain't that stuff you poke up a Turkeys butt, it is a dish all it's own. Add a large cut glass bowl of Cramberry Sauce and it just don't get no better.


Chicken N' Dressing

1 fryer, boiled, skinned, boned, and torn into pieces
2 recipes of cornbread (bake in 9x13-inch pan)
8 slices bread (not thin sandwich)
5 eggs
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3-3/4 t. poultry seasoning
1-1/2 t. sage
3/4 t. salt
1/2 t. pepper
1-1/4 c. chopped celery
1-1/4 c. chopped onion
1-1/3 stick margarine

Crumble cornbread. Tear bread slices into small pieces and mix well with cornbread crumbs. Add the poultry seasoning, sage, salt and pepper. combine soups with a couple of cups of chicken broth and heat to blend soups. Cook celery and onion in margarine until tender. Add to dressing.

Add your soup mixture all at once to dressing. Use chicken broth for the rest of your needed liquid.

Add 5 beaten eggs to dressing. Bake at 400° F. for 40 minutes or until done. I am not wild about chicken in my dressing I usually use it in another dish BUT you can add it too the dressing (You may want to adjust the seasonings to suit your own taste.)

Gibblet Gravey

I do not like the real chicken gizzard and liver in my gravy so I use chicken that I had from the dressing

in sauce pan lightly brown 2 TBLS Butter
add plain flour and let this brown lightly
add chicken broth, salt, pepper to taste
I add the chopped chicken and 3 boiled eggs chopped to this
I did not post the exact measurements of flour both etc I just add it as I want to get that creamy gravy to go over the dressing

Thank you so much! I can hardly wait to try this!!

[Maybaby59]

This is one of my favorite desserts...Hope y'all enjoy it!

Banana Split Cake

2 cups graham cracker crumbs
1/3 stick butter (softened)
1/3 cup sugar
Mix and spread in a 13x9x2 pan, then set aside.

2 eggs
1 cup 10x sugar
1 2/3 stick butter (softened)
1/2 Tsp. vanilla
Beat for 15 minutes (yes, 15 minutes) and spread over crust. Then spread 5 or 6 sliced bananas over mixture. Spread one large can pineapple (drained, and I prefer tidbits) over bananas. Spread one large container Cool Whip over pineapple. Sprinkle with one cup of chopped pecans or walnuts and top with one small jar of maraschino cherries.

Chill for at least 3 hours before serving. I like to make it early morning to be served in the evening. Enjoy!!

[Maybaby59]

Banana Pudding with Meringue

1 cup sugar
3 Tbs. cornstarch
3 cups milk
3 egg yolks, beaten (save whites for meringue)
1 Tsp. vanilla

Mix sugar and cornstarch. Add milk and egg yolks. Heat over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla.

If you would like to make chocolate pudding, add 2/3 cup cocoa to mixture of sugar and cornstarch.

Layer vanilla wafers, sliced bananas and pudding.

Meringue

3 egg whites (at room temperature)
3 Tbs. sugar (double amount if you want it sweeter)
cream of tartar (1/8 tsp. for each egg white)

Beat egg whites, adding 1/8 tsp. cream of tartar, and 1 tbs. of sugar at a time. Beat until stiff enough for peaks to form.

Spread meringue over banana pudding and bake at 325 degrees for 20 to 30 minutes or until peaks are golden brown. Enjoy!!

I'm not sure where my Mama got this recipe, but it's been around since I was a little girl.

[Maybaby59]

Pecan Pie

3 eggs, beaten
3/4 cup sugar
3/4 cup Karo syrup
1 cup chopped pecans (halves can be used)
1 tsp. vanilla
2 tbs. melted butter
1 pie shell (prefer deep dish type)

Beat eggs and syrup together. Add sugar, melted butter, nuts and vanilla and stir well. Pour into pastry shell and bake at 325 degrees for one hour. Enjoy!!

I'm not sure where my Mama got this recipe, but it's been around since I was a little girl.

[minga]

Anyone not from the south familiar with an Egg Custard Pie?

It's one of the finer things in good southern eating. Very simple but very good.

4 eggs
1 cup sugar
3/4 cup milk
1 tbsp. cornstarch (or arrowroot)
pinch of salt
1 tsp. vanilla flavoring

Beat eggs with fork, combine salt, sugar, and cornstarch. Add to egg mixture and mix thoroughly. Add milk and vanilla flavoring. Mix again. Pour into pie crust and sprinkle fresh grated nutmeg on top if desired.

Bake at 350 degrees for 45 minutes.

This was my grandmother's recipe and was always wonderful. I prefer it without the nutmeg.

[One2Snoop]

Originally Posted by minga

Anyone not from the south familiar with an Egg Custard Pie?

It's one of the finer things in good southern eating. Very simple but very good.

4 eggs
1 cup sugar
3/4 cup milk
1 tbsp. cornstarch (or arrowroot)
pinch of salt
1 tsp. vanilla flavoring

Beat eggs with fork, combine salt, sugar, and cornstarch. Add to egg mixture and mix thoroughly. Add milk and vanilla flavoring. Mix again. Pour into pie crust and sprinkle fresh grated nutmeg on top if desired.

Bake at 350 degrees for 45 minutes.

This was my grandmother's recipe and was always wonderful. I prefer it without the nutmeg.

Ooooh I remember Egg Custard Pie and I'm not even from the south LOL - I must have some roots somewhere down there LOL.

Thanks for the recipe and the memories!

[One2Snoop]

I'm looking for a certain recipe - it was a crustless pie made at a diner I used to work at in the midwest when I was a mere 14 years old (loooong time ago LOL).

It was called "Oatmeal Pie" and consisted of a MERINGUE like crust and had nuts (walnuts) in it - and I'm not even sure if it really had oatmeal in it. It was the best pie ever but I've been unable to find a recipe for it.

Anyone here from the south or midwest ever heard of it?

[Zoey]

Hi everyone:

I am looking for any recipe for old fashioned rice pudding. It can be easy or hard, doesn't matter. I love rice pudding and want to see if anyone has a good recipe.

TIA

~Zoey~

[gacountry]

Originally Posted by Zoey

Hi everyone:

I am looking for any recipe for old fashioned rice pudding. It can be easy or hard, doesn't matter. I love rice pudding and want to see if anyone has a good recipe.

TIA

~Zoey~

Zoey,
So many Rice Pudding Recipes so little time.
I have tried many different ones with different flavors and different rice types. Jasmine Rice is about my favorite because to me it has a sweet taste within its self.
This is one I have success with and my son says it's his favorite.

Old-Fashioned Rice Pudding

2 eggs, beaten
4 cups milk
1/2 cup white sugar
1/2 cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup raisins (optional)
1/8 teaspoon ground nutmeg

Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart casserole dish.

Beat eggs and add milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg.

Pour into prepared pan. Bake uncovered, for 2 1/2 hours. Stir frequently during the first hour.

Serve warm, cold, or at room temperature.

[Buckeyegirl]

The Very Best Baked Potatoes

Fry up a pound of bacon, pour the grease off into a container, cover and store in the fridg, it will keep forever.

Scrub and dry desired amount of potatoes, rub potatoes with bacon grease, liberally sprinkle with salt and bake 400 degrees til skin is crispy and innards are soft when poked with a knife (about an hour).

For those of you with a problem with fat, cholesteral, etc., rub with oil or margarine, you can leave off the salt but you don't know what your missing

[Buckeyegirl]

One2snoop, Hubbys ex has the recipe for what your looking for, she calls it Nut Pie and used peanuts. Funny is, we just left her house from a cookout !!!

Had I been paying attention last night to this post, I could have gotten you the recipe today
I'll give her a call soon

[One2Snoop]

Originally Posted by Buckeyegirl

One2snoop, Hubbys ex has the recipe for what your looking for, she calls it Nut Pie and used peanuts. Funny is, we just left her house from a cookout !!!

Had I been paying attention last night to this post, I could have gotten you the recipe today
I'll give her a call soon

That would be great! Thanks.

[Mishell1383]

• 2 med to large size butternut squash
• 1 cup milk
• 2 eggs
• 1/2 stick butter, melted
• 1/2 cup sugar
• 1/2 cup flour, sifted
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon

Cook squash until its soft and tender. Usually 20-30 mins. Beat eggs and add milk, then flour, then rest of ingredients. Beat well and add the squash and beat again. Pour into a greased casserole and dish and bake uncovered at 350 degrees F for 1 hour and 15 minutes. Does not freeze well.
NOTES : Margarine and Coffee Rich or such can replace the butter and milk, respectively, to make the dish pareve.
To make ahead, bake for 1 hour. Before serving, bring to room temperature and bake the final 15 minutes.

My father and I used to make this together for Thanksgiving when I was growing up. Best thing EVER!!

[One2Snoop]

Originally Posted by Mishell1383

• 2 med to large size butternut squash
• 1 cup milk
• 2 eggs
• 1/2 stick butter, melted
• 1/2 cup sugar
• 1/2 cup flour, sifted
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon

Cook squash until its soft and tender. Usually 20-30 mins. Beat eggs and add milk, then flour, then rest of ingredients. Beat well and add the squash and beat again. Pour into a greased casserole and dish and bake uncovered at 350 degrees F for 1 hour and 15 minutes. Does not freeze well.
NOTES : Margarine and Coffee Rich or such can replace the butter and milk, respectively, to make the dish pareve.
To make ahead, bake for 1 hour. Before serving, bring to room temperature and bake the final 15 minutes.

My father and I used to make this together for Thanksgiving when I was growing up. Best thing EVER!!

Yum, sounds good Mishell. I love Butternut Squash. Just one question though - do you peel the skin off the squash after cooking it? I would assume so but thought I'd double check.

[Jayelles]

How do you make pumpkin pie?

(Note:- This is not a traditional dish here and we cannot buy tinned pumpkin.)

[Jayelles]

Originally Posted by Mishell1383

• 2 med to large size butternut squash
• 1 cup milk
• 2 eggs
• 1/2 stick butter, melted
• 1/2 cup sugar
• 1/2 cup flour, sifted
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon

Cook squash until its soft and tender. Usually 20-30 mins. Beat eggs and add milk, then flour, then rest of ingredients. Beat well and add the squash and beat again. Pour into a greased casserole and dish and bake uncovered at 350 degrees F for 1 hour and 15 minutes. Does not freeze well.
NOTES : Margarine and Coffee Rich or such can replace the butter and milk, respectively, to make the dish pareve.
To make ahead, bake for 1 hour. Before serving, bring to room temperature and bake the final 15 minutes.

My father and I used to make this together for Thanksgiving when I was growing up. Best thing EVER!!

Butternut squash is a fairly new veg over here but I just love butternut squash soup. My Hubby makes it for me quite often at the weekend as a wee treat. It gives me hiccups for some reason, but I love it just the same. I wouldn't have thought to make is as a sweet dish but I suppose it's no different from pumpkin pie.

[Jayelles]

Originally Posted by Zoey

Hi everyone:

I am looking for any recipe for old fashioned rice pudding. It can be easy or hard, doesn't matter. I love rice pudding and want to see if anyone has a good recipe.

TIA

~Zoey~

This serves 3-4.

Pint of milk (it must be full fat milk) or a mix of milk and cream up to a pint
2 oz pudding rice (round rice as opposed to the rice for savoury dishes)
1 oz sugar
knob of butter
couple of table spoons of sultanas.

Cook at 150degrees celsius for about 2 hours but stir once after about half an hour.

You can add cinnamon or nutmeg if preferred or omit the sultanas. If you omit the sultanas, it's quite nice to add a teaspoon of strawberry jam.

One of the nicest rice puddings I ever tasted was done in a pan on the hob. It didn't have skin though and the skin is everyone's favourite bit in our household.

[Jayelles]

Originally Posted by Maybaby59

Pecan Pie

3 eggs, beaten
3/4 cup sugar
3/4 cup Karo syrup
1 cup chopped pecans (halves can be used)
1 tsp. vanilla
2 tbs. melted butter
1 pie shell (prefer deep dish type)

Beat eggs and syrup together. Add sugar, melted butter, nuts and vanilla and stir well. Pour into pastry shell and bake at 325 degrees for one hour. Enjoy!!

I'm not sure where my Mama got this recipe, but it's been around since I was a little girl.

What is Karo syrup? I'm wondering if we have an equivalent. I love pecan pie.

[Jayelles]

I'd always shuddered at the thought of peanut butter and jelly together but I was coaxed to try it in a restaurant at Disneyworld and it was lovely. However, it wasn't a normal kind of jam like strawberry or raspberry -it was green in colour. What would that be?

Originally Posted by Jayelles

Butternut squash is a fairly new veg over here but I just love butternut squash soup. My Hubby makes it for me quite often at the weekend as a wee treat. It gives me hiccups for some reason, but I love it just the same. I wouldn't have thought to make is as a sweet dish but I suppose it's no different from pumpkin pie.

Hi Jay!

Canned pumpkin isn't really made from pumpkins. It is actually made from squash.

http://www.google.com/search?hl=en&client=firefox-a&channel=s&rls=org.mozilla%3Aen-US%3Aofficial&hs=ggj&q=canned+pumpkin+is+really+sq uash&btnG=Search

[Jayelles]

Originally Posted by Hey Paula

Hi Jay!

Canned pumpkin isn't really made from pumpkins. It is actually made from squash.

http://www.google.com/search?hl=en&c...sh&btnG=Search

Oh my! Inventive labelling! So how does one get fresh squash into canned squash consistency? Could you steam it? Or would it be boiled in sweetened water?

We can only get fresh squash/pumkin here. Does anyone make the pie from the fresh veg/fruit?

Originally Posted by Jayelles

Oh my! Inventive labelling! So how does one get fresh squash into canned squash consistency? Could you steam it? Or would it be boiled in sweetened water?

We can only get fresh squash/pumkin here. Does anyone make the pie from the fresh veg/fruit?

I'd say the quickest way would be to either pierce the whole squash intermittently throughout (by sticking the pointy end of a knife) or by first cutting it in half, removing the seeds, covering both cut sides with waxed paper, then microwaving the whole or cut squash until soft enough to puree.

When softened and cooled (If microwaving whole, cut the cooked squash in half and remove seeds) spoon and scrape the flesh from the squash into a bowl and use an immersion blender to puree the squash (or use a food processor).

IMO

[Maybaby59]

Originally Posted by Jayelles

What is Karo syrup? I'm wondering if we have an equivalent. I love pecan pie.

Hi Jayelles!

Karo Syrup is corn syrup...Comes in light or dark colored...Mama always used the light corn syrup when making pecan pie.

Trish

[Jayelles]

Originally Posted by Maybaby59

Hi Jayelles!

Karo Syrup is corn syrup...Comes in light or dark colored...Mama always used the light corn syrup when making pecan pie.

Trish

Thank you! I wonder if that's anything like golden syrup? Is it sweet and very (big very) gooey? Like would it take ages to run off a spoon if you held it upside down?

[Jayelles]

Originally Posted by Hey Paula

I'd say the quickest way would be to either pierce the whole squash intermittently throughout (by sticking the pointy end of a knife) or by first cutting it in half, removing the seeds, covering both cut sides with waxed paper, then microwaving the whole or cut squash until soft enough to puree.

When softened and cooled (If microwaving whole, cut the cooked squash in half and remove seeds) spoon and scrape the flesh from the squash into a bowl and use an immersion blender to puree the squash (or use a food processor).

IMO

I'd never have thought on microwaving a squash whole. I have one right here and I'll try that. Thank you!

[Maybaby59]

Originally Posted by Jayelles

Thank you! I wonder if that's anything like golden syrup? Is it sweet and very (big very) gooey? Like would it take ages to run off a spoon if you held it upside down?

Jayelles, I think that would be it!!

[Jayelles]

Originally Posted by Maybaby59

Jayelles, I think that would be it!!

Thank you. I'm going to have a go at the pecan pie. We can get pecans here. I have house guests arriving in a few days for a week and I've started baking for them. I made a fruit loaf this morning and I'm away to make paradise slices. Presumably pecan pie freezes ok?

[Louisadelmar]

Originally Posted by Maybaby59

Jayelles, I think that would be it!!

Yes. I was going to suggest Golden Syrup too. But I think Golden Syrup may be a bit thinner than Karo so you might have to experiment a bit.

[Mishell1383]

Originally Posted by One2Snoop

Yum, sounds good Mishell. I love Butternut Squash. Just one question though - do you peel the skin off the squash after cooking it? I would assume so but thought I'd double check.

Oh duhh that would help if I added that. LOL I peel the skin off before I cook it, cut it up it in fairly small chunks. the smaller the chunks are the faster they will get tender.

[Mishell1383]

Jayelles the only green jelly I know of is mint jelly, that I eat with lamb, it is soooooo good. And yes you can also steam squash thats how i make it tender.

[Jayelles]

Originally Posted by Mishell1383

Jayelles the only green jelly I know of is mint jelly, that I eat with lamb, it is soooooo good. And yes you can also steam squash thats how i make it tender.

It wasn't mint Mishell. I wondered if it might be gooseberry or something like that. What are greengages like? Can you make jelly from them?

[Louisadelmar]

Originally Posted by Jayelles

Thank you. I'm going to have a go at the pecan pie. We can get pecans here. I have house guests arriving in a few days for a week and I've started baking for them. I made a fruit loaf this morning and I'm away to make paradise slices. Presumably pecan pie freezes ok?

Wiki says it's a substitute:

Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance and allegedly tastes similar to honey, and is often used as a substitute for people who cannot eat honey and those who choose not to (such as vegans). It can also be used as a substitute for corn syrup.

[Jayelles]

Originally Posted by Louisadelmar

Wiki says it's a substitute:

Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance and allegedly tastes similar to honey, and is often used as a substitute for people who cannot eat honey and those who choose not to (such as vegans). It can also be used as a substitute for corn syrup.

Thanks for taking the trouble to look that up! I'm sure we don't have anything called corn syrup here. Our baking aisle measure about 4 shelves 6ft long. If I can get chocolate chips, I feel lucky.

[Mishell1383]

Originally Posted by Jayelles

It wasn't mint Mishell. I wondered if it might be gooseberry or something like that. What are greengages like? Can you make jelly from them?

They are known for their rich, confectionery flavor that causes them to be considered one of the finest dessert plums.
They are green (obviously) well actually they can be yellow too.

GREENGAGE JELLY
2 lbs. greengages, ½ pt. water, sugar.
Halve greengages, simmer in water till soft; strain through jelly bag; put juice in pan with 1 1b. sugar per pt. liquid; stir til sugar dissolved; then boil steadily to set; pot and cover at once.

Note: they are very firm so extra water or simmering may be needed.

It could have been greengage jelly!

[Jayelles]

Originally Posted by Mishell1383

They are known for their rich, confectionery flavor that causes them to be considered one of the finest dessert plums.
They are green (obviously) well actually they can be yellow too.

GREENGAGE JELLY
2 lbs. greengages, ½ pt. water, sugar.
Halve greengages, simmer in water till soft; strain through jelly bag; put juice in pan with 1 1b. sugar per pt. liquid; stir til sugar dissolved; then boil steadily to set; pot and cover at once.

Note: they are very firm so extra water or simmering may be needed.

It could have been greengage jelly!

YES! That rings a bell I do think it might have been greengage jelly that I had with the peanut butter and ham salad.