Mock Clotted Cream

Mock Clotted Cream
…a good substitute!

Makes approximately 2 1/2 cups.

1 (3 oz.) package cream cheese (equal to 1/3 cup)
1 cup heavy whipping cream
1 tsp. powdered sugar
1/2 tsp. butter flavoring

1. Beat cream cheese in mixer at medium speed until creamy. Add powdered sugar and butter flavoring and beat well.

2. Gradually add the heavy whipping cream and continue beating until solid peaks form. Do not overbeat.

3. Handle gently and as little as possible. Turn very gently into a plastic container, seal tightly and refrigerate until use. Will keep in the refrigerator for 5 days.

4. Don’t put the clotted cream on the table until you are ready to serve with the scones. It will separate if it sits on the table too long.

Tip: Butter flavoring can be found in the Baking Aisle of grocery stores, near extracts.

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Brandy Fruit Sauce & Feed the Jar

Brandy Fruit Sauce
Time honored recipe to create and cultivate your own authentic brandy sauce.

Approximately 3 cups of Starter Sauce

1 can (approximately 20 oz.) pineapple chunks, drained
1 can (14-16 oz.) peach slices, drained
1 can (14-16 oz.) apricot halves, drained & quartered
1 jar (approximately 10 oz.) maraschino cherries, drained, no stems
1 1/4 cups sugar
1 1/4 cups brandy (regular or fruit flavored)
1. Combine all ingredients in a large, clean jar with a loose fitting lid. Stir gently with a wooden or plastic spoon.

2. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Do not cover tightly. Safety note: As the fermentation process produces gas, it needs to escape or jar will explode.

3. At this point, you can serve the sauce over ice cream, sherbet, pound cake or angel food cake for a regal dessert, or “feed” the jar as shown below. To keep the starter jar going, maintain at least 3 cups of it in jar at all times. Store at room temperature. Do not refrigerate.

Feed the Jar: Once every 2 weeks, stir in 1 cup sugar and one 14-16 oz. can of pineapple chunks, sliced peaches, sliced and quartered apricots OR maraschino cherries (10 oz. jar), well drained*. Stir gently. Cover and let stand for at least 3 days before using. Stir daily.

*Add a different fruit every two weeks to maintain a balanced mix. You should not have to add more brandy. You can delay feeding for a day or two, but you should not feed more often than every two weeks.

Share the Jar: Whenever you have more than 6 cups of fermented fruit, you may divide it into two portions of at least 3 cups each into 2 large clean jars. Do this just before a normal feeding, then go ahead and feed each portion. Give one portion to a friend with feeding instructions and keep the other.

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Lemon Curd

Lemon Curd
(makes 2 cups)

2 teaspoons of grated lemon peel (optional)
1 cup lemon juice
4 eggs, beaten
1/2 cup butter, cut in pieces
2 cups sugar

1. Combine lemon peel, lemon juice, eggs, butter and sugar in top of double-boiler.

2. Place over simmering water and stir until completely mixed and sugar is dissolved.

3. Continue to cook, stirring occasionally, until thickened and smooth. (Indirect slow cooking is required so eggs don’t curdle the sauce.)

4. Pour while hot into an airtight, heat proof container. Cool completely and cover. Store in refrigerator for up to 2 weeks.

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Clotted Cream aka Devonshire Cream

Clotted Cream aka Devonshire Cream
(makes approximately 1 cup)

1 quart milk with the cream, preferably not pasteurized
1 pint heavy cream (at least 48% milk fat)

1. Combine milk and cream. Put in shallow cooking pot and set in cool place. Leave undisturbed for 48 hours. (Yes, you read that right!)

2. Carefully set pan over low heat. Heat slowly until top crinkles. Remove from stove, cool and set in refrigerator to chill.

3. Skim off cream, which will be of consistency of soft cream cheese.

Note: This is not an easy recipe. The outcome can be effected by variables such as altitude or using an electric stove instead of gas (which allows you to keep the heat at a constant temperature more easily). The experienced cook may wish to try this recipe for fun. However, we do not recommend it for beginners. Instead use a recipe for Mock Clotted Cream* or buy the real thing.

*There are several good recipes available on the internet. Search Google for Mock Clotted Cream.

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Raspberry Freezer Jam

Raspberry Freezer Jam

Great jam without all the cooking and canning!
(makes approximately 7 cups)

Approximately 3 pints fresh raspberries, washed and crushed to make
3 cups crushed raspberries
5 1/2 cups granulated sugar
1 package sure-jell pectin, powdered form
3/4 cup water

1. Stir sugar into crushed raspberries and let sit for 10 minutes.

2. While raspberries are “sitting”, bring powdered pectin and water to a rolling boil, stirring constantly. Boil 1 minute.

3. Add while hot to raspberries. Stir about 3 minutes until sugar is dissolved.

4. Pour into 1 cup (8 oz) plastic containers that have a tight fitting lid. Do not place lid on containers.

5. Let stand for 24 hours at room temperature lightly covered with wax paper. You want any steam to escape as jam cools so don’t tightly cover the containers.

6. Tightly seal, removing as much air as possible. Keeps in refrigerator for 2 weeks or in the freezer for 6 months.

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Strawberry Freezer Jam

Strawberry Freezer Jam
Great jam without all the cooking and canning.

(makes approximately 3 cups)

Approximately 4 cups fresh strawberries, hulled, sliced and crushed to make
2 cups crushed strawberries
4 cups granulated sugar
1 package sure-jell pectin, powdered form
3/4 cup water

1. Stir sugar into crushed strawberries and let sit for 10 minutes.

2. While strawberries are “sitting”, bring powdered pectin and water to a rolling boil, stirring constantly. Boil 1 minute.

3. Add while hot to strawberries. Stir about 3 minutes until sugar is dissolved.

4. Pour into 1 cup (8 oz) plastic containers that have a tight fitting lid. Do not place lid on containers.

5. Let stand for 24 hours at room temperature lightly covered with wax paper. You want any steam to escape as jam cools so don’t tightly cover the containers.

6. Tightly seal, removing as much air as possible. Keeps in refrigerator for 2 weeks or in the freezer for 6 months.

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