Gardeners of Southwest Florida Message Board › List here your favorite recipes

List here your favorite recipes

Suzanne and P.
Group Organizer
Naples, FL
Post #: 306
Many of the dishes and snacks members bring to share with others at the club's events have become the favorites of other members. We've received requests for the recipes, so this page is where everyone can share their favorites. To add your own, click on the link marked "Add a reply" at the bottom, type in the subject and the details of your recipe, then click "Submit." As other members try your recipe, we'll have an even wider choice of foods to eat at our events.
Suzanne and P.
Group Organizer
Naples, FL
Post #: 307
Suzanne Cherney's candied citrus peels:

Accumulate the peels from oranges, lemons, tangerines, grapefruit and/or pomelos in a closely sealed plastic bag kept in the fridge. When the collection is large enough, cut all the peels into bite-size strips, place them in a very large bowl, cover with cold water and a sprinkle of salt, weigh the peels down with a plate to keepthem under water, and then let soak for 24 hours or so.

Drain the peels well in a colander. Fill a very large pot (preferably non-stick) with fresh cold water, add the drained peels, and bring slowly to a boil. Let boil for 2 minutes, then drain the peels once again in a colander.

In the empty pot, place the drained peels and add approximately half their volume of white sugar. Stir well and place over medium-low heat. Stir every few minutes to keep the mixture from sticking. This is the only time-consuming step. Cook and stir until the sugar is completely absorbed by the peels, and there is no longer any liquid visible in the bottom of the pot. Depending on the quantity of peels you are making, this can take as much as 20 minutes.

In the meantime, prepare one or two cookie sheets by lining them with wax or parchment paper. When the peels are ready, spread them out thinly on the cookie sheets and allow to dry (I put them in a cold oven) for at least 12 hours. When they are no longer very soft and just a tad sticky to the touch, sprinkle them with additional white sugar and roll the pieces until they are coated.

Kept in a sealed plastic bag, the peels will last for months in the fridge and for even longer in the freezer.

Great served as is, or chopped finely and added to fruit bread. (Very good added to fruit bread made with papaya.) To gild the lily, dip half of each peel into chocolate ganache and let dry on wax paper.
Suzanne and P.
Group Organizer
Naples, FL
Post #: 308
Suzanne Cherney’s fruit bread:

I make this with different fruits each time, some of which come from our garden. Chop enough fruit (or mash it, if it is soft like bananas) to make 1½ cups, and place in large bowl. Add to fruit 1 cup of sugar, and mix with wooden spoon. Let stand for an hour (or just a few minutes if you’re dealing with very soft fruit). At this stage, you may add a tsp. or two of suitable spices – e.g. cinnamon and clove for apple bread, or mace for pear bread.

Preheat oven to 350 o F. Grease and line 1 loaf pan with wax or parchment paper.

Add to bowl 1 egg, 1 tsp. of vanilla extract, and ½ cup canola or corn oil and mix well. Sift in 1½ cups of plain white flour (preferably unbleached), 1 tsp. baking soda and ½ tsp. salt. Stir well with wooden spoon. Then add (optional) up to 1 cup worth of dried fruit and/or nuts – e.g. finely chopped figs or dried cranberries for banana bread, or walnuts and raisins or dates for apple bread.

Turn batter into lined loaf pan and bake for 40 minutes. Check often. The bread may take up to an hour to bake, depending on the softness of the fruit and the quantity of dried fruit/nuts added.

Do not overbake. Remove from oven when a knife plunged into the center comes out almost dry. Let cool on a cake rack for 10 minutes, then carefully unmold and allow to finish cooling on the cake rack.

Keeps at least 3 days in the kitchen, 10 days in the fridge, and at least 6 months in the freezer, provided it is wrapped tightly and closely in plastic.

I usually double or triple the recipe (using 3 loaf pans) and freeze what I don’t immediately need. You can also double the recipe and bake in 2 9” cake pans. Fill with something suitable (e.g. lemon butter cream or seedless raspberry jam), assemble the cake, and top with sifted confectioners sugar.
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