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Peach Plum Pie
How to Make Fresh Cheese!
Fresh Cheese with Honey and Almonds
Custard filled Orange Pumpkins
Lemon Cranberry Mini Loaves


Peach Plum Pie

2 cups sliced peeled fresh or frozen peaches, thawed and drained
2 cups sliced peeled fresh purple plums
1 tablespoon lemon juice
1/4 teaspoon almond extract
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 to 1 teaspoon grated lemon peel
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter or margine
In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges lossely with foil. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.




How to Make Fresh Cheese!

12 cups whole milk (about a gallon)
2 tsp. salt
1/3 cup lemon juice
1. In a 5 quart Dutch oven bring milk, salt, just to boiling; reduce heat. Simmer, uncovered for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.

2. Line a strainer or colander with several layers of 100 percent cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander and cup a weighted bowl on top to help press out any additional liquid. Let stand, covered in a refrigerator for at least 15 hours. 3. Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Makes about 1 pound!




Fresh Cheese with Honey and Almonds

1/4 cup chopped almonds
about 1 pound ricotta or large-curd cottage cheese
2 to 3 tablespoons honey
1 teaspoon finely shredded orange peel
In a 6 to 8-inch frying pan over medium heat, stir or shake almonds until toasted, about 5 minutes. Pour from pan.
Drain any liquid from ricotta or cottage cheese. Run a spatula around ricotta carton and unmold cheese onto a plate; or mond cottage cheese in a shallow bowl; or scoop cheese mixture onto dried apricots, fresh fruit wedges, dense cookies.
Drizzle honey onto cheese, then sprinkle with nuts and orange peel.




Custard filled Orange Pumpkins

8 miniature pumpkins (Jack Be Little or Munchkin; each 6 to 8 oz)
1 3/4 cups half-and-half (light cream)
5 large egg yolks
1/3 cup sugar
2 Tablespoons orange-flavor liqueur
1/2 teaspoon ground coriander
finely shredded orange peel
Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins (a few at a time, if they don't all fit) on a rack at least 1 inch above 1 1/2 inches or water in a 14-inch wok or a 5 - to 6-quart pan. cover and bring water to a boil over high heat. Keep boiling and steam pumpkins until tender when pierced, 15 to 20 minutes. If needed, add more boiling water.
Let pumpkins cool until comfortable to touch. about 10 to 15 minutes. With a small, sharp knife, cut down and around each stem ato make an opening about 2 inches wide. Lift out stem end and reserve. With a small spoon, scoop seeds from pumpkins (without breaking through skin) and discard.
In a bowl, whisk half-and-half, egg yolks, sugar, liqueur, and coriander. Fill pumpkins equally with egg mixture.
Return filled pumpkins (a few at a time, if they don't all fit) and lids to a rack at least 1 inch above 1 1/2 inches of water in the wok or pan. Drape foil over pumpkins to prevent condensation on the pan lid from driping into filling. Cover pan and bring water to a boil steam until filling looks set in center and jiggles only slightly all over when gently shaken, 12 to 16 minutes.
Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel.




Lemon Cranberry Bread

2/3 cup butter or margarine, softened
1-1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons grated lemon peel
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup milk
2 cups dried cranberries
1 cup chopped walnuts

GLAZE
1/4 cup sugar
1/4 cup lemon juice
In a mixing bowl, cream the butter, sugar, lemon juice and peel. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to tthe creamed mixture alternately with milk. Stir in cranberries and walnuts. Pour into four greased 5-3/4 in x 3-in x 2 in loaf pans. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing form pans to wire racks. With a toothpick or skewer, poke 12 holes in each loaf. For glaze, combine suguar and lemon juice until sugar is dissolved. Spoon over loaves. Cool completely before slicing. Yields 4 loaves.