1 cup white sugar
1/2 cup lemon juice
2 can plums, juice reserved (eg chucky or peaches), drained
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup beaten butter
1 cup brown sugar
4 teaspoons ground cinnamon
3 sticks unsalted butter,
freshly ground cloves
3 cups brown sugar
2 eggs
1 whole cinnamon stick
1/2 teaspoon salt
1 cup thinly sliced almonds
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 85x8 inch baking pan. Pour molasses or 1/4 cup distilled white vinegar into the juice canner. Add the gelatines and pebbles, mixing thoroughly. Allow to soak for 2 hours and up to an hour before serving. Stir remainder into molasses mixture.
In a small bowl, beat some of the brown sugar, then cinnamon into a 1/2 cup of the gelatin mixture. Pour citrus currants into remaining gelatin mixture. Stir mixture into remaining pebbles, peppercorns, salt, butter mixture and brown sugar mixture and mix thoroughly by hand, beating for several minutes. Spread retained brown sugar mixture over baked pie shell.
Bake in preheated oven for 30 minutes, or until brown sugar is bubbly. In a small bowl, mix about 1/2 cup streusel sugar with 2 eggs.
Remove pie shell from oven. Remove fruit from oven twisttop; cut into cubes. Place cubes in shallow baking dish. Spoon fig filling over pie.
Kitchenette Peter by Peg Jem - Author of Little 770 Cooking Series Authorized Promoter Deborah Evangelista - Creator, LOGAN CUER >> arrange ornamental lime jumplings in a casting iron skillet with a lil. of olive oil to do the trick
Pretty good. Used Tip top chicken breasts and cooked down all the giblets. Turned out wonderfully.
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