By popular demand . . .
Modesty doesn't become me. I just took these out of the oven for
tomorrow's tv pitch. And I measured along the way. I so good.* They
are, of course, based on the Girl Brownies.


8/26/05 Blue Ribbon Brownies
*
------------------------------------------------------------------------
*
Friday, August 26, 2005

I've been asked to provide the recipe for my Chocolate Cherry Amaretto
Brownies, 2004 Minnesota State Fair blue ribbon winner. Oh, yeah!

Enjoy them and remember where you got the recipe, eh?

Barb Schaller's Blue Ribbon Chocolate Cherry Amaretto Brownies
2004 State Fair Blue Ribbon Winner
© Barbara Schaller 2005

1/2 cup dried cherries, finely chopped
4 oz unsweetened baking chocolate
1 cup (2 sticks, 8 oz) unsalted butter
2 tbsp unsweetened cocoa powder
2 tbsp Amaretto di Saronno liqueur
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
2 cups granulated sugar
4 eggs
1/2 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)
1 cup toasted walnuts
1-1/2 cups cake flour (6-1/2 ounces, ~170g)
1 tsp baking powder

Move oven rack to middle of oven. Line a metal 9x13" baking pan with
parchment paper. Preheat oven to 350° F.

Chop the cherries in a food processor or with great skill and a sharp
knife; set aside.

Melt the chocolate and butter in a 2-quart microwave safe glass mixing
pitcher, about two minutes at full power. Stir to melt chocolate
completely and stir in cocoa powder.

Whisk in Amaretto, almond and vanilla extracts, salt, and sugar. Whisk
in the eggs, one at a time. Add the Cherry Preserves, the reserved
chopped dried cherries, walnuts, and mix well.

Combine the flour and baking powder and whisk into chocolate mixture
until no white flour remains. Pour into parchment-lined baking pan and
bake at 350° for about 33-35 minutes, using a toothpick to test for
doneness. Fudgy crumbs are okay, wet batter on the pick is not.

When done, remove from oven and set pan on a cooling rack to cool for
about 15 minutes. Remove brownies from pan to finish cooling: tilt pan
and quickly slip the brownies from the pan using the parchment to lift
and pull them out. You should be able to do this without wrecking the
brownies.

When completely cooled, frost with your favorite chocolate icing to
which 1/3 cup Gedney Cherry Preserves and 2-3 Tbsp Amaretto di Saronna
liqueur have been added. Lick the bowl of any remains! Cut into 12-24
pieces, depending on your lust for chocolate and cherry! Store covered
at room temperature for a day or two (if they last that long) or freeze
for later enjoyment.

Notes: Yes, I do use unsalted butter, cake flour, real almond extract,
and a flat wire whisk for mixing. If you don't, don't complain to me
about it. In fact, don't complain to me anyway! "-)

And I do hope you will enjoy these as much as we and the Fair Judging
staff did! A cup of good coffee or an icy cold glass of milk will only
enhance the experience. Oh, baby; oh, baby.

Dobru' chut'! (The Slovak equivalent of "Enjoy!")

Thanks for looking! I may have pictures later. Or I may not.

-Barb Schaller, Burnsville, Minnesota
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05

Barb,

Got a talent agent yet?

In article >, Andy <Q>
wrote:

> Barb,
>
> Got a talent agent yet?

I'm independent.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05

Melba's Jammin' wrote:
> By popular demand . . .
> Modesty doesn't become me. I just took these out of the oven for
> tomorrow's tv pitch. And I measured along the way. I so good. They
> are, of course, based on the Girl Brownies.
>
>
> 8/26/05 Blue Ribbon Brownies
> <SNIP>
Barb, although I'm expecting the FedEx arrival of lots of "seewties"
soon, this is one recipe for immediate print. I quite likely will be
making take-home plates of a dozen each for my Marines come Christmas.
Once they've had these, I can just hear them in February.... "Miss
Jeanine, is it Christmas yet?"

....Picky

Ugh! Try sweeties there....JA

In article .com>,
"..." > wrote:

> Ugh! Try sweeties there....JA
>

I figured! LOL!! You're a treat, Miss Jeanine! God bless you!
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05

Barb,
I'm curious about the use of both cocoa powder and unsweetened chocolate.
Does that deepen the chocolate flavor?

America's Test Kitchen does something similar, using a combo of unsweetened
chocolate, semi-sweet chocolate and cocoa powder.

I'm just curious what the effect is.

Of course, everyone loves my brownies the way they are, I'm afraid to change
it (and they seem to be something of a good luck charm to the baseball
team...) but an improvement might be fun to try!
Thanks


Melba's Jammin' at wrote on 8/26/05 4:13 PM:

> By popular demand . . .
> Modesty doesn't become me. I just took these out of the oven for
> tomorrow's tv pitch. And I measured along the way. I so good.* They
> are, of course, based on the Girl Brownies.
>
>
> 8/26/05 Blue Ribbon Brownies
> *
> ------------------------------------------------------------------------
> *
> Friday, August 26, 2005
>
> I've been asked to provide the recipe for my Chocolate Cherry Amaretto
> Brownies, 2004 Minnesota State Fair blue ribbon winner. Oh, yeah!
>
> Enjoy them and remember where you got the recipe, eh?
>
> Barb Schaller's Blue Ribbon Chocolate Cherry Amaretto Brownies
> 2004 State Fair Blue Ribbon Winner
> © Barbara Schaller 2005
>
> 1/2 cup dried cherries, finely chopped
> 4 oz unsweetened baking chocolate
> 1 cup (2 sticks, 8 oz) unsalted butter
> 2 tbsp unsweetened cocoa powder
> 2 tbsp Amaretto di Saronno liqueur
> 1 tsp vanilla extract
> 1 tsp almond extract
> 1/2 tsp salt
> 2 cups granulated sugar
> 4 eggs
> 1/2 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)
> 1 cup toasted walnuts
> 1-1/2 cups cake flour (6-1/2 ounces, ~170g)
> 1 tsp baking powder
>
> Move oven rack to middle of oven. Line a metal 9x13" baking pan with
> parchment paper. Preheat oven to 350° F.
>
> Chop the cherries in a food processor or with great skill and a sharp
> knife; set aside.
>
> Melt the chocolate and butter in a 2-quart microwave safe glass mixing
> pitcher, about two minutes at full power. Stir to melt chocolate
> completely and stir in cocoa powder.
>
> Whisk in Amaretto, almond and vanilla extracts, salt, and sugar. Whisk
> in the eggs, one at a time. Add the Cherry Preserves, the reserved
> chopped dried cherries, walnuts, and mix well.
>
> Combine the flour and baking powder and whisk into chocolate mixture
> until no white flour remains. Pour into parchment-lined baking pan and
> bake at 350° for about 33-35 minutes, using a toothpick to test for
> doneness. Fudgy crumbs are okay, wet batter on the pick is not.
>
> When done, remove from oven and set pan on a cooling rack to cool for
> about 15 minutes. Remove brownies from pan to finish cooling: tilt pan
> and quickly slip the brownies from the pan using the parchment to lift
> and pull them out. You should be able to do this without wrecking the
> brownies.
>
> When completely cooled, frost with your favorite chocolate icing to
> which 1/3 cup Gedney Cherry Preserves and 2-3 Tbsp Amaretto di Saronna
> liqueur have been added. Lick the bowl of any remains! Cut into 12-24
> pieces, depending on your lust for chocolate and cherry! Store covered
> at room temperature for a day or two (if they last that long) or freeze
> for later enjoyment.
>
> Notes: Yes, I do use unsalted butter, cake flour, real almond extract,
> and a flat wire whisk for mixing. If you don't, don't complain to me
> about it. In fact, don't complain to me anyway! "-)
>
> And I do hope you will enjoy these as much as we and the Fair Judging
> staff did! A cup of good coffee or an icy cold glass of milk will only
> enhance the experience. Oh, baby; oh, baby.
>
> Dobru' chut'! (The Slovak equivalent of "Enjoy!")
>
> Thanks for looking! I may have pictures later. Or I may not.
>
> -Barb Schaller, Burnsville, Minnesota

--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

In article >, Sheryl Rosen
> wrote:

> Barb,
> I'm curious about the use of both cocoa powder and unsweetened chocolate.
> Does that deepen the chocolate flavor?

> I'm just curious what the effect is.

> Melba's Jammin' at wrote on 8/26/05 4:13 PM:
>
> > By popular demand . . .
> > Modesty doesn't become me. I just took these out of the oven for
> > tomorrow's tv pitch. And I measured along the way. I so good.* They
> > are, of course, based on the Girl Brownies.
> >
> >
> > 8/26/05 Blue Ribbon Brownies
> > Dobru' chut'! (The Slovak equivalent of "Enjoy!")

That was my hope. I wasn't sure how sweet things were going to be and I
didn't want them too sweet. Remember, I made it up on the fly as I was
baking them. I could taste them in my head. . . . And the increase in
flour is to compensate for the added liquid via the Amaretto and cherry
jam.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe

On Sat, 27 Aug 2005 07:09:45 -0500, Melba's Jammin'
> wrote:

>In article >, Sheryl Rosen
> wrote:
>
>> Barb,
>> I'm curious about the use of both cocoa powder and unsweetened chocolate.
>> Does that deepen the chocolate flavor?
>
>> I'm just curious what the effect is.
>
>> Melba's Jammin' at wrote on 8/26/05 4:13 PM:
>>
>> > By popular demand . . .
>> > Modesty doesn't become me. I just took these out of the oven for
>> > tomorrow's tv pitch. And I measured along the way. I so good.* They
>> > are, of course, based on the Girl Brownies.
>> >
>> >
>> > 8/26/05 Blue Ribbon Brownies
>> > Dobru' chut'! (The Slovak equivalent of "Enjoy!")
>
>That was my hope. I wasn't sure how sweet things were going to be and I
>didn't want them too sweet. Remember, I made it up on the fly as I was
>baking them. I could taste them in my head. . . . And the increase in
>flour is to compensate for the added liquid via the Amaretto and cherry
>jam.
>--
>-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
>including the Blue Ribbon Brownie Recipe

Whaddya think about frangelico 'steadathe amaretto? Hmmm. May just
give it a shot....

TammyM

TammyM at wrote on 8/27/05 4:07 PM:

>
> Whaddya think about frangelico 'steadathe amaretto? Hmmm. May just
> give it a shot....
>
> TammyM

If you do Frangelico, use broken hazelnuts instead of almonds.
I don't think of cherry and hazelnuts together--cherries and almond, yes.
What fruit goes with hazelnuts? Hmmm....Dunno.
Might be good with cherries.

I dunno...when it comes to brownies, I am a purist. I don't want cherries, I
don't almond flavoring, I don't want coffee flavoring...I don't even want
PEANUT BUTTER! And I LOVE peanut butter with chocolate!!!!

I just want pure, deep, rich chocolate flavor, unadulterated by anything but
the occasional crunch of a toasted walnut or pecan!

I love chocolate, but not in EVERYTHING. I prefer vanilla ice cream, in
fact, but chocolate accents are good (fudge swirl, chocolate candies, choc.
covered nuts, etc). I don't like chocolate in pancakes or muffins. I don't
like chocolate chips in banana bread. I don't really like chocolate milk or
hot cocoa, either. When I crave chocolate, it's not just the flavor I crave,
it's the texture, I think. too. Fudgy brownies are probably my very favorite
way to eat chocolate. Followed closely by chocolate candy...like a
Hershey's Kiss, or a chocolate bar with almonds, I'm very big on pure
chocolate plus either some kind of nuts or peanut butter. Chocolate plus ONE
thing. Nuts. OR peanut butter. OR coconut. Or cookie of some sort (like a
Kit Kat) Or Caramel. Ok, exceptions to this would be a Snickers, or one of
those new Take 5 bars (wow, if that wasn't invented by a woman with PMS I
don't know what was!!!! Salty pretzel, topped with sweet caramel, peanut
butter, chopped peanuts for more salt and crunch, all topped off with a
layer of rich milk chocolate! Salty, sweet and crunchy all in one!!!). And
Almond Joy. But otherwise, I tend to go simple when it comes to chocolate.

This seems to be more and more as I get older. I also no longer like
"everything" pizza. I'm more appreciative now of a single topping (two at
the most, because I'm indecisive) pizza.

Anyway, I wouldn't turn down one of Barb's amazing Chocolate Cherry
Amaretto Brownies, I'm certain they would be delicious. I know I would like
them. But I'd probably have just one and go back to the basic boy brownies.
(with nuts). I just feel like brownies with walnuts are perfect without all
the other stuff.
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

Sheryl Rosen wrote:
> TammyM at wrote on 8/27/05 4:07 PM:
>
>
>>Whaddya think about frangelico 'steadathe amaretto? Hmmm. May just
>>give it a shot....
>>
>>TammyM
>
>
> If you do Frangelico, use broken hazelnuts instead of almonds.
> I don't think of cherry and hazelnuts together--cherries and almond, yes.
> What fruit goes with hazelnuts? Hmmm....Dunno.
> Might be good with cherries.
>
> I dunno...when it comes to brownies, I am a purist. I don't want cherries, I
> don't almond flavoring, I don't want coffee flavoring...I don't even want
> PEANUT BUTTER! And I LOVE peanut butter with chocolate!!!!
>
> I just want pure, deep, rich chocolate flavor, unadulterated by anything but
> the occasional crunch of a toasted walnut or pecan!
>
> I love chocolate, but not in EVERYTHING. I prefer vanilla ice cream, in
> fact, but chocolate accents are good (fudge swirl, chocolate candies, choc.
> covered nuts, etc). I don't like chocolate in pancakes or muffins. I don't
> like chocolate chips in banana bread. I don't really like chocolate milk or
> hot cocoa, either. When I crave chocolate, it's not just the flavor I crave,
> it's the texture, I think. too. Fudgy brownies are probably my very favorite
> way to eat chocolate. Followed closely by chocolate candy...like a
> Hershey's Kiss, or a chocolate bar with almonds, I'm very big on pure
> chocolate plus either some kind of nuts or peanut butter. Chocolate plus ONE
> thing. Nuts. OR peanut butter. OR coconut. Or cookie of some sort (like a
> Kit Kat) Or Caramel. Ok, exceptions to this would be a Snickers, or one of
> those new Take 5 bars (wow, if that wasn't invented by a woman with PMS I
> don't know what was!!!! Salty pretzel, topped with sweet caramel, peanut
> butter, chopped peanuts for more salt and crunch, all topped off with a
> layer of rich milk chocolate! Salty, sweet and crunchy all in one!!!). And
> Almond Joy. But otherwise, I tend to go simple when it comes to chocolate.
>
> This seems to be more and more as I get older. I also no longer like
> "everything" pizza. I'm more appreciative now of a single topping (two at
> the most, because I'm indecisive) pizza.
>
> Anyway, I wouldn't turn down one of Barb's amazing Chocolate Cherry
> Amaretto Brownies, I'm certain they would be delicious. I know I would like
> them. But I'd probably have just one and go back to the basic boy brownies.
> (with nuts). I just feel like brownies with walnuts are perfect without all
> the other stuff.


I made a big pan of brownies this early morning -- before I had any
coffee or anything. As I was taking them out of the oven, I saw the
bottle of vanilla extract (imitation) on the counter and realized I had
left it out. The brownies were good anyway, but they would have been a
lot better with the vanilla.

I made the batter without nuts, then sprinkled chopped walnuts over half
the pan and smoothed them in a little with the rubber spatula. That way
I had both boy brownies and girl brownies with just one batch.

Bob

"Sheryl Rosen" > wrote in message
...
>
> I dunno...when it comes to brownies, I am a purist. I don't want
> cherries, I
> don't almond flavoring, I don't want coffee flavoring...I don't even
> want
> PEANUT BUTTER! And I LOVE peanut butter with chocolate!!!!
>
> I just want pure, deep, rich chocolate flavor, unadulterated by
> anything but
> the occasional crunch of a toasted walnut or pecan!
>
> I love chocolate, but not in EVERYTHING. I prefer vanilla ice cream,
> in
> fact, but chocolate accents are good (fudge swirl, chocolate candies,
> choc.
> covered nuts, etc). I don't like chocolate in pancakes or muffins. I
> don't
> like chocolate chips in banana bread. I don't really like chocolate
> milk or
> hot cocoa, either. When I crave chocolate, it's not just the flavor I
> crave,
> it's the texture, I think. too. Fudgy brownies are probably my very
> favorite
> way to eat chocolate.

My sentiments almost exactly, Sheryl. I do like a good chocolate
birthday cake with chocolate frosting (in fact, I prefer it over white
or yellow cake), but am not one for fancy-schmancy decadent
Death-By-Chocolate type desserts.

But it is fun to read about Barb's new blue ribbon winners, and I'd
*love* to taste them!

Chris

On Sat 27 Aug 2005 07:19:59p, Sheryl Rosen wrote in rec.food.cooking:

> TammyM at wrote on 8/27/05 4:07 PM:
>
>>
>> Whaddya think about frangelico 'steadathe amaretto? Hmmm. May just
>> give it a shot....
>>
>> TammyM
>
> If you do Frangelico, use broken hazelnuts instead of almonds.
> I don't think of cherry and hazelnuts together--cherries and almond,
> yes. What fruit goes with hazelnuts? Hmmm....Dunno.
> Might be good with cherries.
>
> I dunno...when it comes to brownies, I am a purist. I don't want
> cherries, I don't almond flavoring, I don't want coffee flavoring...I
> don't even want PEANUT BUTTER! And I LOVE peanut butter with
> chocolate!!!!
>
> I just want pure, deep, rich chocolate flavor, unadulterated by anything
> but the occasional crunch of a toasted walnut or pecan!
>
> I love chocolate, but not in EVERYTHING. I prefer vanilla ice cream, in
> fact, but chocolate accents are good (fudge swirl, chocolate candies,
> choc. covered nuts, etc). I don't like chocolate in pancakes or
> muffins. I don't like chocolate chips in banana bread. I don't really
> like chocolate milk or hot cocoa, either. When I crave chocolate, it's
> not just the flavor I crave, it's the texture, I think. too. Fudgy
> brownies are probably my very favorite way to eat chocolate. Followed
> closely by chocolate candy...like a Hershey's Kiss, or a chocolate bar
> with almonds, I'm very big on pure chocolate plus either some kind of
> nuts or peanut butter. Chocolate plus ONE thing. Nuts. OR peanut butter.
> OR coconut. Or cookie of some sort (like a Kit Kat) Or Caramel. Ok,
> exceptions to this would be a Snickers, or one of those new Take 5 bars
> (wow, if that wasn't invented by a woman with PMS I don't know what
> was!!!! Salty pretzel, topped with sweet caramel, peanut butter, chopped
> peanuts for more salt and crunch, all topped off with a layer of rich
> milk chocolate! Salty, sweet and crunchy all in one!!!). And Almond
> Joy. But otherwise, I tend to go simple when it comes to chocolate.
>
> This seems to be more and more as I get older. I also no longer like
> "everything" pizza. I'm more appreciative now of a single topping (two
> at the most, because I'm indecisive) pizza.
>
> Anyway, I wouldn't turn down one of Barb's amazing Chocolate Cherry
> Amaretto Brownies, I'm certain they would be delicious. I know I would
> like them. But I'd probably have just one and go back to the basic boy
> brownies. (with nuts). I just feel like brownies with walnuts are
> perfect without all the other stuff.

Quite a few folks may share your preferences, Sheryl, myself included. I
might want to eat one of those Chocolate Cherry Amaretto Brownies, but I
wouldn't want a pan full. Still, I applaud Barb's efforts and innovative
experiments and, for her at least, it certainly pays off.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

In article >,
(TammyM) wrote:
(snippage
> >
> >That was my hope. I wasn't sure how sweet things were going to be and I
> >didn't want them too sweet. Remember, I made it up on the fly as I was
> >baking them. I could taste them in my head. . . . And the increase in
> >flour is to compensate for the added liquid via the Amaretto and cherry
> >jam.
> >--
> >-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
> >including the Blue Ribbon Brownie Recipe
>
> Whaddya think about frangelico 'steadathe amaretto? Hmmm. May just
> give it a shot....
>
> TammyM

Frangelico is hazlenut, right? Whatever floats your boat, Toots. I'm
into almond flavor myself.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

Sheryl Rosen wrote:
> Barb,
> I'm curious about the use of both cocoa powder and unsweetened chocolate.
> Does that deepen the chocolate flavor?
>
> America's Test Kitchen does something similar, using a combo of unsweetened
> chocolate, semi-sweet chocolate and cocoa powder.
>
> I'm just curious what the effect is.
>
> Of course, everyone loves my brownies the way they are, I'm afraid to change
> it (and they seem to be something of a good luck charm to the baseball
> team...) but an improvement might be fun to try!
> Thanks
>
>
I do the same thing now. Last year or the year before, one of the
exhibitors at the New York Chocolate Show had samples of chocolate
brownies and they tasted especially chocolaty. I asked him how come
and he told me that he had used Callebeau unsweetened chocolate and
said that he also added a few tablespoons of unsweetened chocolate
powder, to enhance the flavor. I didn't ask, but I assumed he meant
Callebeau Chocolate powder, which I have not been able to find. I use
Ghiradelli, which is the only one I can find. It really makes a
difference in the flavor, especially with boxed Brownie Mix, which is
always much too sweet.

Margaret Suran wrote:
>
>
> Sheryl Rosen wrote:
>
>> Barb,
>> I'm curious about the use of both cocoa powder and unsweetened chocolate.
>> Does that deepen the chocolate flavor?
>>
>> America's Test Kitchen does something similar, using a combo of
>> unsweetened
>> chocolate, semi-sweet chocolate and cocoa powder.
>>
>> I'm just curious what the effect is.
>>
>> Of course, everyone loves my brownies the way they are, I'm afraid to
>> change
>> it (and they seem to be something of a good luck charm to the baseball
>> team...) but an improvement might be fun to try!
>> Thanks
>>
>>
> I do the same thing now. Last year or the year before, one of the
> exhibitors at the New York Chocolate Show had samples of chocolate
> brownies and they tasted especially chocolaty. I asked him how come and
> he told me that he had used Callebeau unsweetened chocolate and said
> that he also added a few tablespoons of unsweetened chocolate powder, to
> enhance the flavor. I didn't ask, but I assumed he meant Callebeau
> Chocolate powder, which I have not been able to find. I use Ghiradelli,
> which is the only one I can find.

I believe it is spelled Callebaut and is made in Belgium. Very good
quality, used by bakers. Valrhona (French) is another brand bakers used
(and even more expensive, iirc). When you can't get that, any good brand
of 70% chocolate should work. Anyting that doens't have too much sugar
nor too many additives, really.

It really makes a difference in the
> flavor, especially with boxed Brownie Mix, which is always much too sweet.

"Melba's Jammin'" > wrote in message
...

> I've been asked to provide the recipe for my Chocolate Cherry Amaretto
> Brownies, 2004 Minnesota State Fair blue ribbon winner. Oh, yeah!
>
> Enjoy them and remember where you got the recipe, eh?
>
> Barb Schaller's Blue Ribbon Chocolate Cherry Amaretto Brownies

These look fabulous! Thanks for sharing!

> 1/2 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)

Please can you share this one??!

Thanks,

Segue

In article >, "Segue"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
>
> > I've been asked to provide the recipe for my Chocolate Cherry Amaretto
> > Brownies, 2004 Minnesota State Fair blue ribbon winner. Oh, yeah!
> >
> > Enjoy them and remember where you got the recipe, eh?
> >
> > Barb Schaller's Blue Ribbon Chocolate Cherry Amaretto Brownies
>
> These look fabulous! Thanks for sharing!
>
> > 1/2 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)
>
> Please can you share this one??!
>
> Thanks,
>
> Segue

It's a commercial product, made from my recipe, by the M.A. Gedney
Company, Chaska, MN.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

In article >, "Segue"
> wrote:
(snpipage)
>
> > 1/2 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)
>
> Please can you share this one??!

Pectin (used for making jam and jelly) products have recipes for Cherry
Jam. I use the Ball Fruit Jell powder pectin. Supermarket should have
pectin.
>
> Thanks,
>
> Segue
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

On Mon 29 Aug 2005 04:57:46a, Melba's Jammin' wrote in rec.food.cooking:

> In article >, "Segue"
> > wrote:
> (snpipage)
>>
>> > 1/2 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)
>>
>> Please can you share this one??!
>
> Pectin (used for making jam and jelly) products have recipes for Cherry
> Jam. I use the Ball Fruit Jell powder pectin. Supermarket should have
> pectin.

I used to be able to buy frozen unsweetened sour cherries by the bag in the
supermarket. Haven't seen them in years. Back in OH, I also had a source
for 3-gallon cans of fresh, pitted, not-frozen sour cherries, which I would
divide up in batches for pies or jam and freeze. Nowadays, here in AZ, I
can only find canned sour cherries. I almost never buy them unless I need
a cherry pie "fix".

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.