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...

My hubby likes this one better than the traditional, as it's not quite as sweet. Becky - Windsor, CA * Exported from MasterCook * Maple Pecan Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Pies Tested and Approved Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe pastry for a 9 inch single crust pie 3 eggs 1 1/2 cups pecan halves 1 cup real maple syrup 1/4 cup butter 1 cup heavy whipping cream 1 teaspoon vanilla extract 2 tablespoons all-purpose flour 1/2 teaspoon salt Preheat oven to 375 degrees F (190 degrees C). Spread the nuts evenly over pie shell. Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn. Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving. - - - - - - - - - - - - - - - - - - -

Cathy seems to be right. The first time I used it, I poured the mixture into the bowl, then turned it on. The mixture in the center was creamy but there was about 1/4 inch thick of ice cream hardened on the side of the bowl. The 2nd time, I turned the machine on and then pour the mixture in slowly. There was only a thin layer of ice cream a little harden but not as hard as the first time. Both times I used the same recipe. From then on, I turned the machine on first then, pour in the mixture. By the way, my mixture usually have small pieces of fresh fruits when mixing and it came out fine.

Lars, I am going to have to try that one... too interesting not to, lol.. I buy cottage cheese to have on hand for a childhood comfort food of spaghetti and cottage cheese, so next time I'll buy a large container and try it. I'll report back. I like the Nathans crust, and that perfect butter crust that Terri posted is about what I usually do. I don't usually use a recipe since I've made so many pies, often in large numbers. That crust that uses 5#'s of flour is a good one too. I love oatmeal so I'm going to have to try Ann's Maple Oat one too. We picked up a bunch of apples today at the heritage farm, and I think that would be good with them. Thanks for posting it Terri. The only one I don't care for is the one that uses vodka. I've tried it a couple times and just didn't care for it. Didn't care for the taste and texture could have been better. I drink vodka, so the taste shouldn't have been a problem, lol. I do better winging it.. smiles. Those pie crust pinwheels were made with the last of that crust I had frozen. I didn't even like it used as that but luckily Christy liked them. Wasn't my technique, since I have no trouble with a light hand anyplace else, plus I made it twice, had to give it a good chance. But, hey, that's what this place is about. Not everyone will like every recipe.