SC - Re: sca-cooks V1 #1454

[Brian L. Rygg or Laura Barbee-Rygg]

The recipes,  yes, please.
Raoghnailt
Stan Wyrm, Artemisia
rygbee at montana.com

> Have you thought of fruit butters and cheeses? These are traditionally
> made with practically any friut, esp. with softer ones like berries. The
> fruit cheese are basically like an fruit butter, but they are cooked
> until they are much firmer, to the point of being molded, cooled, and cut
> into shapes or fingers. You could then dust with powdered suger. This
> comes out like the commercial applets and cotlets.
>
> I can look up my recipes if anyone's interestes.
> Siobhan
>
>
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