I also made a lot of jams/jellies with my fresh fruit when I first became so "inspired" - thanks to so many helpful folks here. As time wore on, we found we ate fewer of them than anticipated. So what to do with frozen berries, fruits? Make juice. I use a stainless steel pot (for acids), bringing fruit to boil, using half fruit pulp to half water. When fruit has released juices, line a collendar with cheese cloth and strain juice into a new stainless steel, plastic or ceramic vessel. Cool. Wrap the cheese cloth around the pulp tying into a bag and allow pulp to drain, until the juices are extracted - save the pulp for later. You can hang the bag and catch drips - avoid contact with metal though, use non-reactive containers to hold dripping juices. I bottle the juice into plastic individual water bottle containers (after thorough washing and disinfecting with bleach water - (my GD uses a lot of these small water bottles in her "exercise" routines - and she will drink most of the juice as well). Taste the juices (GD drinks em, she usually tests em for flavor, sweet, etc.) I like added lemon or lime juice here to our liking with less on the sugar. I fill the bottles about 2/3rds full - mainly because they will expand when frozen, and sometimes like to add soda water to the juice after thawing or sometimes add it to teas (I know that sounds funny, but it tastes good on hot summer's day). These fresh-tasting fruit drinks are well-received and I can add more sugar or not - as preferred, rather than accepting the bottled commercial drink status quo. (Ack). I reserve the pulp - either freeze or use immediately for an addition to a sweet bread recipe. I use my zucchini bread recipe - here it is - so versatile: Zucchini Bread: (or Pumpkin, Hubbard Squash, Banana, Apple etc.) 3 C zucchini (or whatever pureed pulp you have) 1-2/3 C sugar (usually less). 2/3 C oil (soybean) 2 tsp vanilla (might try almond?) 4 eggs (beat slightly) 3 C flour (sometimes use a little whole wheat - sub about 1/3 C +- for white flour - other idea - brans,? etc.) 1 tsp salt 2 tsp baking soda 1 tsp cinnamon 1/2 tsp baking powder 1/2 C nuts (toasted and ground) I used macadamias, almonds, walnuts - depending on whatever is available). 1/2 C raisins (sometimes use my own dried fruit - cut to size - fruit that I pureed and dried - fruit leathers, dried apple, pineapple - whatever I have lots of - and doesn't detract from recipe). Mix first 5 ingredients, then add flours, etc. Don't overbeat (it's not bread you know). Bake 350 degrees, 2 large buttered loaf pans. 50 to 60 minutes or when finger poke springs back when pressed to top of loaf. Cool on rack, run knife around edges before removal. Not too bad! My last effort involved cranberries with toasted - I think either almonds or macadamias - because that was what was in the freezer - and needed "using" at the...

Here are two I've copied but not tried yet ============== * Posted by roselin32 (My Page) on Sat, Sep 1, 07 at 10:18 Here is one we really enjoy: Key Lime Cheesecake Squares Crust: 3/4 c. flour 1/4 c. packed brown sugar 1/4 c. ground almonds 1/4 c. butter Filling: 8 oz pk cream cheese 1/2 c. sugar 1 egg 4 tsp lime juice 2 tsp grate lime peel Combine flour, sugar, and almonds. Cut in butter til crumbly. Press firmly into an 8" square pan. Bake at 350ð for 15 minutes. Beat remaining ingred. together til smooth and creamy. Spread evenly over baked crust. Bake 15-20 minutes or until set. Cool and chill before serving. ================== http://smittenkitchen.com/blog/2008/01/key-lime-cheesecake/ Key Lime Cheesecake with Mango Ribbons (Adapted from Gourmet, May 2002) For crust 1 1/4 cups fine graham cracker crumbs (5 oz.) 3 T. sugar 2 oz. unsalted butter, melted For filling 16 oz. cream cheese, room temp. 1 cup plus 2 T. sugar 3/4 cup fresh key lime juice (strained from about 1 1/2 lb Key limes) or bottled (Nellie and JoeâÂÂs is wonderful, as is Manhattan brand, if you can find it) 1/2 cup sour cream 1/2 tsp. vanilla 2 1/2 T. flour 1/4 tsp. salt 3 large eggs For topping 2 large firm-ripe mangoes 1 T. fresh Key lime juice (strained) or bottled 1/2 cup chilled heavy cream 1 T. sugar Preheat oven to 350ðF and butter bottom and side of springform pan. Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and 1/3 up sides. Bake in middle of oven 8 min. and cool in pan on a rack. Reduce oven temperature to 325ðF. Beat cream cheese until fluffy; beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed until just incorporated, then add eggs all at once and mix just until incorporated. Pour into crust and set springform pan in shallow baking pan. Bake until set in center, 1 hr - 1 hr and 10 min. Cool completely in springform pan on rack. Topping: peel mangoes and, leaving fruit whole, slice very thinly lengthwise (less than 1/8 inch thick) with mandoline or vegetable peeler (use caution �" peeled mango is slippery). Halve wide slices lengthwise. Gently toss mango slices with lime juice. Beat cream with sugar until it just holds stiff peaks, then spread over top of cheesecake. Bending and curling mango slices, arrange them decoratively over cream. Do ahead: Cheesecake (without topping) can be made 1 day ahead and chilled, covered. If desired, bring to room temperature. Add topping just before serving.

This recipe is from Cook's Illustrated... and it truly is the best! And, it allows for either a whipped cream or meringue topping. KEY LIME PIE Serves 8 Cooks Illustrated LIME FILLING 4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes 4 large egg yolks 1 14-ounce can sweetened condensed milk GRAHAM CRACKER CRUST 11 full graham crackers, processed to fine crumbs (1 1/4 cups) 3 tablespoons granulated sugar 5 tablespoons unsalted butter, melted WHIPPED CREAM TOPPING 3/4 cup heavy cream 1/4 cup confectioners sugar 1/2 lime, sliced paper thin and dipped in sugar (optional) 1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. 2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes. 3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) 4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve. If you prefer a meringue topping, follow the instructions in "No-Weep Lemon Meringue Pie" in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more. Meringue Topping 1 tablespoon cornstarch 1/4 teaspoon cream of tartar 1/2 cup sugar 4 large egg whites 1/2 teaspoon vanilla extract 8. For the meringue, mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites. 9. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot). 10. Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.

Key Lime Cookies Ingredients 3 teaspoons of fresh lime zest. If you choose to be authentic, you will need around 50 Key Limes and a box of bandaids. A standard lime, roughly 2" in diameter, will yield 1 teaspoon of dark green zest. You can get more out of it, but you really just want the dark green surface. Prepare the zest first; it takes a bit longer if you do it right and you're going to need it for the next step. 1 stick unsalted butter 1-1/2 cups white sugar 2 eggs (high altitude - increase to 3 eggs) 1/3 cup Key Lime juice. It's not that hard to find in Florida, but give it a shot. High end grocers should have it in stock, your local supermarket probably won't so if you have to use commercial lime juice, go ahead. 1 teaspoon baking powder (high altitude - decrease to 1/2 teaspoon) 3 cups all-purpose flour Construction Cream the stick of softened butter with the sugar and lime zest. When it's good and creamy, add in the eggs, and Key Lime juice. Add the baking powder and flour and mix well. Put the cookie dough in the refrigerator for at least one hour. Don't skimp here! Two hours is even better; it has to setup otherwise you will get runny cookies and they will stick to your hands as you roll them into balls. Preheat the oven to 350 degrees (high altitude - 365 degrees.) Roll the dough into 1" diameter balls and give them space to spread on a parchment paper covered cookie sheet. Bake until the bottom edge starts to turn golden brown. These take around 20 minutes. Be patient, they have to just start to get brown edges or they are not done and you will leave the guts of the cookie behind on the parchment paper. Yields 3 dozen cookies.