Ben Collver wrote to Dave Drum <=-

The wild goosberries around here taste good but have a spiky/spiny
skin. So I split them open and suck the innards out.

We may be talking about two different fruits. Here's a link to the Wiki about "my" gooseberries with a good photo. I've never seen a spiky skin gooseberry. Mine are green globes with a smooth skin. Althogh the bottom of the berry may have a tiny spike.

https://en.wikipedia.org/wiki/Gooseberry

I wonder what else your berries are called.

Sierra gooseberry. See 2nd photo here:

https://en.wikipedia.org/wiki/Ribes_roezlii

They are both gooseberries, just different varieties.

And yours are red. But that makes today a good day. I've learned something
new. I mark any day I learn something new as a good day.

includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.

Now you're got a project for a rainy day when you can't go berry picking or mushroom hunting inthe timber. Use your search engine to chase down
the answers. Bv)=

Aunti Wikipoodia tells me i was right:

https://en.wikipedia.org/wiki/Glucose_syrup

Glucose syrup... is a syrup made from the hydrolysis of starch.
Maize (corn) is commonly used as the source of the starch in the US,
in which case the syrup is called "corn syrup", but glucose syrup is
also made from potatoes and wheat...

Double up on the good day. As long as we leave the high fructose out of
the corn syrup.

Title: Old Fashion Blackberry Cobbler

I ate my first blackberries of the season the day before yesterday.
The Him-ow-ayas blackberry (Rubus armeniacus) is an invasive species.
It grows all over the place here. Near a water source the briars
produce big, fat berries.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blackberry Sage Iced Tea
Categories: Drinks
Yield: 4 Servings

Then we have razzleberries....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Chicken
Categories: Poultry, Fruits, Booze, Vegetables, Citrus
Yield: 6 Servings

3 lb Chicken thighs; boned,
- skinned if you like
18 oz Raspberry puree
6 oz Brandy
3 ts Fresh squeezed lemon juice
6 ds Nutmeg
6 oz White vinegar
3 ts Shallots
6 oz Dairy sour cream; opt

Brown chicken on both sides until 3/4 of the way
done. Remove chicken from the pan and deglaze with
brandy. Add the remaining ingredients and reduce by
1/2. Add the chicken and continue to cook quickly
until done

Recipe by: Christin Stuart

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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Sean Dennis wrote to Dave Drum <=-

I grew up around blackberries and raspberries growing along the fences
on the farm. And in some of the ditches alongside the roads - thank you birds. When I had a garden in town I tried planting thornless
blackberries and learned that the fruit is not nearly as tasty as the
fuit of those with stickers waiting to scratch your hands for
plundering their boounty. Gloves are a must.

In 1984, I accidentally flew through a blackberry bramble on my
bicycle. Still have scars to remind me of that adventure!

Were intoxicants involved? Or didja just crash?

As with most things vegetable the home-grown or wild-picked is much
more flavourful than the store-bought, commercially grown (and probably better lookikng) product.

I agree. Plus you know their growing conditions and what has and
hasn't been sprayed on them.

BINGO!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blackberry Noodle Kugel
Categories: Desserts, Fruits, Pasta, Puddings
Yield: 10 Servings

4 c Blackberries
1 c Apple juice
12 oz Wide flat egg noodles
1/4 lb Unsalted butter; melted
1 1/4 c Sugar
3 lg Eggs; lightly beaten
1/8 c Ground cinnamon

Oven: 375?F/190?C

Brush a 7" x 11" or 9" x 13" baking pan with 1 tbsp of
the butter. In a large pot of salted boiling water,
cook noodles til al dente, about 10 minutes; drain in
a colander.

In a large mixing bowl, combine drained noodles,
remaining butter, and sugar, apple juice and berries.
Mix in eggs. Transfer to prepared baking dish.

Sprinkle generously with cinnamon. Bake until golden
brown and crisp on top, about 30 minutes.

Serves: 10

From the recipe files of Carole Walberg

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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Re: Re: verry berry
By: Dave Drum to Ben Collver on Tue Jul 15 2025 05:37:43

And yours are red. But that makes today a good day. I've learned something new. I mark any day I learn something new as a good day.

Hooray!

Then we have razzleberries....

I have never eaten raspberry chicken, but i've seen photos in cooking
magazines of various dishes with raspberry sauce poured over the plate
in showy ways. I associate it with gourmet cooking.

I did once make seedless raspberry jam by hand, and with the right
tool it's fairly easy: a cone-shaped canning sieve with wooden
rolling masher. A stand-less version is shown on the bottom of the
following page.

https://en.wikipedia.org/wiki/Chinoise

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rashberry Cream
Categories: Desserts
Yield: 1 servings

1 c Heavy cream
1/4 c Sugar *
1 Egg; 1/2 yolk removed
1/4 c Grape juice (or currant
- juice if you can get it!)
1 c Raspberries; fresh or
- frozen; whole or mashed or
- pureed or de-seeded, etc. *

Heat the cream and sugar together, stirring frequently, until sugar is
dissolved, about 5 minutes. Set aside to let cool. Whisk the egg until
frothy, then stir in the juice and raspberries. Add this egg and juice
mixture to the cream, stirring over low heat until it starts to boil,
about 10 minutes. Remove from the heat and pour the cream mixture
into serving dishes of your choice. Refrigerate until firm to the
touch, covering after the cream has cooled. Serve with sugar if you
wish.

* Note: Since the recipe doesn't specify an amount of sugar, I guessed
here, and I liked the results. It's sweet but not overly so. You can
also taste the cream mixture and add more sugar to the fruit and egg
mixture, as the recipe suggests.

** Note: How to prepare the raspberries wasn't exactly clear - at
first I thought perhaps whole, but upon another reading the syntax of
"half a Pint Currant Juice, a Pint of Rashberry" combined with "put
the Juice and Eggs to it" suggested that raspberry juice might be
called for. Inspired by fools and because I wanted a little texture
(and was afraid the mixture might not set with that much liquid), I
let the frozen raspberries thaw and then mashed them with a fork. I
liked the way this turned out, but you could also puree the
raspberries or strain them if you're not a fan of seeds. Because this
ended up setting fairly firmly, like pudding, I think it would be
fine with juice. So if you happen to have raspberry juice, then give
that a try and let us know how it turns out!

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2016/10/05/to-make-rashberry-cream/>

MMMMM
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Hello Dave,

Tuesday July 15 2025 05:37, you wrote to me:

Were intoxicants involved? Or didja just crash?

I was 12 years old and I was taking a downhill curve at 10% grade too fast. Lauched right off the road and into said bramble.

BINGO!

I need to copy my current MM setup to the BBS machine...

-- Sean

... WinErr 014: Keyboard locked: try anything you can think of.
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Ben Collver wrote to Dave Drum <=-

Re: Re: verry berry
By: Dave Drum to Ben Collver on Tue Jul 15 2025 05:37:43

And yours are red. But that makes today a good day. I've learned

something

new. I mark any day I learn something new as a good day.

Hooray!

Then we have razzleberries....

I have never eaten raspberry chicken, but i've seen photos in cooking magazines of various dishes with raspberry sauce poured over the plate
in showy ways. I associate it with gourmet cooking.

I did once make seedless raspberry jam by hand, and with the right
tool it's fairly easy: a cone-shaped canning sieve with wooden
rolling masher. A stand-less version is shown on the bottom of the following page.

https://en.wikipedia.org/wiki/Chinoise

A coarse chinois strainer then. If I'm just going for mashing up the
berries and ditching the seeds I'm more likely to use a Foley Food Mill.

https://www.thespruceeats.com/best-food-mills-5078763

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rashberry Cream
Categories: Desserts
Yield: 1 servings

1 c Heavy cream
1/4 c Sugar *
1 Egg; 1/2 yolk removed
1/4 c Grape juice (or currant
- juice if you can get it!)
1 c Raspberries; fresh or
- frozen; whole or mashed or
- pureed or de-seeded, etc. *

IOW *any* razzleberries. Run withwhat ya brung..

Then we have lingoinberries ... " Small, deep ruby in color and tart,
this fruit is the Scandinavian equivalent to North American cranberries
in terms of both taste and use. They also come from the same family of
plants. The berries grow abundantly on low-lying evergreen bushes in
acidic soul throughout Scandinavian and northern North American forests
(New England, the upper Midwest, Pacific Northwest, and Canada)."

cribbed from "The Spruce Easts" Recipe from Good Housekeeping

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swedish Meatballs w/Lingonberry Sauce
Categories: Pork, Breads, Fruits, Spices
Yield: 24 meatballs

500 g Pork mince
50 g Dried breadcrumbs
1 md Egg
1/4 ts Freshly grated nutmeg
1/2 ts Ground allspice
150 g Lingonberry jam

In a medium bowl mix pork mince, dried breadcrumbs, egg,
freshly grated nutmeg, ground allspice and plenty of
seasoning. Divide and roll into 24 balls and arrange on
a baking tray lined with baking parchment. Chill for
30min to firm up.

Set oven to 200ºC/180ºC fan (400ºF/365ºF) gas mark 6.
Brush balls with 1tbsp olive oil and cook for 20min,
until golden and cooked through.

Meanwhile, in a small serving bowl mix lingonberry jam
and 2 tb just-boiled water. Serve the meatballs with
cocktail sticks to skewer and the sauce alongside.

By The Good Housekeeping Cookery Team

RECIPE FROM: https://www.goodhousekeeping.com

Uncle Dirty Dave's Archives

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Re: Re: verry berry
By: Dave Drum to Ben Collver on Wed Jul 16 2025 10:41:00

A coarse chinois strainer then. If I'm just going for mashing up the berries and ditching the seeds I'm more likely to use a Foley Food Mill.

A food mill does look like a better way to go.

Yesterday on my bike ride home i saw someone had planted creeping
raspberries on the entire length of the park strip in front of their
house. I stopped to eat a few and they were ripe.

https://en.wikipedia.org/wiki/Creeping_raspberry

Later that same ride, someone had put out a TV dinner table with a big
bowl of ripe figs and a FREE sign. They were the largest figs i have
seen in a long time. I ate one and it was good.

The mission fig tree at home is full of ripe figs and the birds are
making a big deal out of it. I ate some of those too.

Yay for summer!

Title: Swedish Meatballs w/Lingonberry Sauce

Someone told me there were many Swedish immigrants in Springfield, OR.
Grocery stores in that area sell Swedish pancake mix and lingonberry
preserves. Overpriced IMHO and i'd rather do scratch cooking and
substitute cranberries.

---------- Recipe via Meal-Master (tm) v8.05

Title: Swedish Pancakes with Lingonberries
Categories: Ethnic, Breads, Brunch
Yield: 803 Servings

-JOE COMISKEY - JPMD44A

-----------------------------------BATTER-----------------------------------
1 1/2 c Flour; all-purpose
3 c Milk
2 Eggs
1 tb Sugar
1 ts Salt
Butter or oil for frying

----------------------------------GARNISH----------------------------------
1 Lingonberry preserves; jar
Confectioners' sugar
Butter

Beat the eggs and add the milk and flour gradually along with the sugar
and salt. Heat a platt pan or small frying pan over low heat and brush
with oil or butter. Stir the batter well and cook thin and light pancakes.
Serve with butter, lingonberry preserves and a bit of confectioners' sugar.

You really should find a Swedish Platt pan for this. It makes small
pancakes, about 3 inches in diameter, which are very much enjoyed by the
Scandinavian

2 community. You can certainly make them in a larger form, but the little
ones are so cute.

Source: Jeff Smith The Frugal Gourmet From the 04/14/1991 issue of The
Springfield Union-News

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Ben Collver wrote to Dave Drum <=-

A coarse chinois strainer then. If I'm just going for mashing up the berries and ditching the seeds I'm more likely to use a Foley Food Mill.

A food mill does look like a better way to go.

Yesterday on my bike ride home i saw someone had planted creeping raspberries on the entire length of the park strip in front of their house. I stopped to eat a few and they were ripe.

https://en.wikipedia.org/wiki/Creeping_raspberry

That's a new one to me. How does the taste compare to regular bramble
berries?

Later that same ride, someone had put out a TV dinner table with a big bowl of ripe figs and a FREE sign. They were the largest figs i have
seen in a long time. I ate one and it was good.

The mission fig tree at home is full of ripe figs and the birds are
making a big deal out of it. I ate some of those too.

Yay for summer!

Dunno as I have ever had a fresh fig. Just in good ol' Fig Newtons.
According to Cultivating Flora they are hard to grow in Illinois with
its hard freeze winters.

Title: Swedish Meatballs w/Lingonberry Sauce

Someone told me there were many Swedish immigrants in Springfield, OR. Grocery stores in that area sell Swedish pancake mix and lingonberry preserves. Overpriced IMHO and i'd rather do scratch cooking and substitute cranberries.

---------- Recipe via Meal-Master (tm) v8.05

Title: Swedish Pancakes with Lingonberries
Categories: Ethnic, Breads, Brunch
Yield: 803 Servings

Cramberriess and lingonberries are 1st cousins.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Honey Newtons
Categories: Cookies, Desserts, Snacks, Fruits, Citrus
Yield: 42 Servings

1/2 lb Dried figs
1 c Water + more as needed
3 tb Water
1/2 c Honey
2 ts Lemon juice
1 c Butter
2 c Cheddar; grated
2 c Sifted a/p flour

FOR THE COOKIE DOUGH: Cream butter, add cheese (at room
temperature), and cream until well blended Stir in flour,
mix well, and chill.

TO PREPARE FILLING: combine remaining ingredients, and
simmer gently, stirring. Cook intil consistency of
marmalade, approximately 15 mins. Set aside to cool.

MAKE NEWTONS: Roll dough 1/8" thick on lightly floured
board. Cut in 2" circles. Put one half of the circles 1"
apart on a lightly greased baking sheet. Place 1 tsp.
filling in center of each cookie. Top each with another
circle of dough. Press edges with fork to seal. Prick
cookie tops in several places. Bake @ 350ºF/175ºC for
15 mins. or until lightly browned.

Remove to racks to cool.

From First Prize Cookbook; recipe by Marge Walker-Indiana

Poster: Liz Parkinson

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Re: Re: verry berry
By: Dave Drum to Ben Collver on Thu Jul 17 2025 05:17:00

https://en.wikipedia.org/wiki/Creeping_raspberry

That's a new one to me. How does the taste compare to regular bramble berries?

They were sweet but very mild flavored. Honestly, i think they tasted
and looked more like salmon berries than like raspberries.

https://en.wikipedia.org/wiki/Salmonberry

Yesterday on a walk i ate a good deal of blackberries and stained my
fingers purple.

I saw you posted some picnic recipes. My sister invited me to a community
BBQ today and i am curious what all they'll have there.

Title: Honey Newtons

Here's a recipe that might be up your alley.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry-Rhubarb Puff
Categories: Desserts
Yield: 1 Batch

3 c Rhubarb; cubed
1 pt Strawberries; cut up
1 1/2 c Sugar; up to 2 c
1/2 c Water
2 c Flour
1 tb Baking powder
1 ts Salt
2 tb Sugar
1/3 c Vegetable oil
2/3 c Milk
Butter
Sugar
Cinnamon

Heat oven to 450oF. Mix rhubarb, strawberries, sugar, and water in 9"
square pan or large casserole dish. Cook 5 minutes. Mix flour, baking
powder, salt, and 2 tb sugar. Stir in oil and milk only until dry
ingredients are moistened. Drop by spoonfuls onto hot fruit, making 9
biscuits. Make a hole in top of each biscuit and put a little butter,
sugar, and cinnamon in each. Bake 20 to 25 minutes. Serve warm. Works
well to bake while eating dinner, then have warm for dessert.

Winter Strawberry-Rhubarb Puff:

Follow recipe above, except use 1 lb frozen rhubarb, thawed, and 10 oz
frozen strawberries, thawed. Use only 1/2 cup sugar with. fruit Omit
1/2 cup water.

Recipe by Joyce Mueller

Recipe FROM: <https://archive.org/
details/book-cookbook-nelson-family-recipe-book>

MMMMM
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