SC - Soft fruit glut.

[Oughton, Karin (GEIS, Tirlan)]

Thank you - I'm not one to follow recipes exactly very much , so this kind
of pointer is exactly what I needed - I'll let you know how they turn out.

cheers,

Karin

> -----Original Message-----
> From:	Laura C Minnick [SMTP:lainie at gladstone.uoregon.edu]
> Sent:	Tuesday, June 22, 1999 7:23 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	RE: SC - Soft fruit glut.
> 
> On Tue, 22 Jun 1999, Oughton, Karin (GEIS, Tirlan) wrote:
> 
> > Lainie,
> > How do you make fruit leathers?
> > This is one of the methods I was looking for in the florilegium but
> failed
> > to find. I'm hoping that if I can make them successfully I can wean my
> child
> > minder off commercial candy, and onto these instead : ) 
> 
> I dear. I hate it when this happens.
> 	I haven't used the original recipe in years, and after several
> moves, I don't know where it is anymore. I usually wash the fruit and cut
> away any stems, etc, then run it through the blender until it makes a nice
> slurry. I add a teeny bit of sugar only if the fruit is very tart- sugar
> makes the juice run and changes the consistency considerably. Sometimes it
> add cinnamon of nutmeg. Then I spread the glop out on a cookie sheet that
> is either well-buttered or has a wax-paper lining, and set them in the
> oven at @200 degrees or so. Overnight will do if they are thin, sometimes
> it takes a day or two. Then I roll them up in waxed paper. I don't know
> how long they last because they never do!
> 	I have wanted one of those food dehydrators for years, but never
> managed to have the money and the desire at the same time. It would free
> up my oven for more important things, like brownies!
> 
> 'Lainie
> -
> Laura C. Minnick
> -
> 'A Vaillans Coeurs Riens Impossible'
> -
> "Libraries have been the death of many great men, particularly the
> Bodleian."
> 	Humfrey Wanley, c. 1731
> 
> 
> 
> 
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