Dave, I have no idea what the pH is. I'm sure the pH is similar to a tomato, since they are acidic tasting, but I would hate to "assume" anything about it. When I cook and preserve almost anything, such as my salsa, I tend to use a whole lot of acidic ingredients anyway, because I enjoy the sharp bite and then the contrast with something sweet (in the case of the salsa, I used about a cup of white vinegar plus 3 or 4 packets of dehydrated lemon juice to make 2 quarts of finished product, then added a teaspoon of citric acid just to be sure -- it's really more like a pickle relish than a salsa, actually). I wasn't worried about the food safety aspect of the salsa because of the high added acid, or at least, that batch was safe, it's been eaten with no ill results. I guess I should clarify in my request that it doesn't need to be a canned recipe, just a recipe idea in general, be it fresh, frozen, whatever. As far as the production, they definitely were not as productive as a cherry tomato, each plant probably gave a quart at most, but they were certainly interesting enough in their own right that I consider them a good "find." The plant is extremely attractive just as an ornamental, IMO -- the flowers look exactly like potato flowers, but are about 3 times the size, definitely pretty enought to qualify as an annual bedding plant. The only real drawback I saw was that the plant has vicious thorns, and harvesting the fruit was a painful experience about on par with dealing with thorny blackberry cultivars. Dennis SE Michigan

It has a cup of butter and only 1 cup of flour!!! Plus a cup of cheese! Try this... PARMESAN BLACK PEPPER BISCOTTI These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper  perfect for nibbling in between sips of wine. 1 1/2 tablespoons whole black peppercorns 4 cups all-purpose flour plus additional for dusting 2 teaspoons baking powder 2 teaspoons salt 4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups) 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes 4 large eggs 1 cup whole milk Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Pulse peppercorns in grinder until coarsely ground. Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms. Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart. Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes. Reduce oven temperature to 300°F. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes. Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks. Makes 5 to 6 dozen biscotti.

I love Katiec's cheesecake, as does all of my family. The thumbprints are actually a Rick Rodgers recipe, given to me by Readinglady. I use my homemade habanero gold in place of the jalapeno jelly. I did find it easier to use a spoon to fill the indentations in the cookies/crackers instead of trying to squeeze the stuff out of a bag. Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400F. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Annie

I don't have a convection oven either... still did it at 500 and I checked at 10 minutes... took them out about 13 minutes. I grated the butter and then stuck it in the freezer until I was ready for it. my bowl wasn't cold... buttermilk was just refrigerator cold. I was thinking it **might** have been trailrunner (although I had trailblazer on my mind and started to get confused... I KNOW I'd recognize the kitchen though. lol.) the biscuits were sooooo good! and exactly like my Nana's. she passed several years ago (& it had been years since she'd been able to "scratch" cook), so the memory trip was wonderful! once again, THANK YOU!