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Thread: What's on your mind?

  1. #141
    Join Date
    Jun 2010
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    Greece
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    Thinking about bills

    Merry Snowy Christmas
    Love & Peace to the World

  2. #142
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    Thinking of something do with with the Quinces of the tree in the garden...
    Merry Christmas to all...




  3. #143
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    Tink try this. It'a traditional Greek recipe.

    Glyko Kythoni: Quince Spoon Sweet (Preserves)

    In Greek: γλυκό κυδώνι, pronounced ghlee-KOH kee-THOH-nee

    Quince are the perfect fruit for cooking. In Greece, we cook them with meats, alone (similar to baked apples), and make them into marmalade and this delicious and colorful spoon sweet (preserves, served by the spoonful), with a sugar syrup. The recipe calls for 2 parts peeled, seeded quince (by weight) to 1 part sugar. This recipe will make 6-7 cups. To make more, increase quantities.

    Prep Time: 30 minutes

    Cook Time: 1 hour

    Total Time: 1 hour, 30 minutes

    Ingredients:
    •4 1/2 pounds of quinces (3 1/2 pounds peeled and seeded)
    •1 3/4 pounds of sugar (just under 4 cups)

    Preparation:


    Run quinces under running water and towel dry to remove fuzz (similar to peach fuzz). Prepare a large bowl of water.

    To prepare quinces: Because the quince pulp turns dark once cut open, work with small slices, one at a time. Cut a thin slice of quince from top to bottom of the fruit (not across), about 1/3 inch wide. Remove peel and trim center, the way you would an apple. Cut the slice in half lengthwise and then into thin chunks, and put in the water, otherwise the quince will turn dark. Continue until all quinces have been cut, peeled, and put in water. Drain in a strainer, and rinse under running water.

    Transfer quince to a large pot and add enough water to reach the top of the fruit. Add sugar, cover, and bring to a boil over high heat. When full boil is reached, lower heat to medium-high, remove cover, and cook until the syrup coats a spoon, medium drip - about 1 hour.

    Note: The color of raw quince is similar to a pear. When it cooks, it turns a reddish color, from light to dark, depending on the recipe.
    Allow to cool for 30 minutes. Spoon into jars with airtight seals, and allow to cool completely before sealing.

    Yield: 6-7 cups

    Merry Snowy Christmas
    Love & Peace to the World

  4. #144
    Join Date
    Aug 2009
    Location
    Lincolnshire uk
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    23,413
    Quote Originally Posted by SilverBells View Post
    Tink try this. It'a traditional Greek recipe.

    Glyko Kythoni: Quince Spoon Sweet (Preserves)

    In Greek: γλυκό κυδώνι, pronounced ghlee-KOH kee-THOH-nee

    Quince are the perfect fruit for cooking. In Greece, we cook them with meats, alone (similar to baked apples), and make them into marmalade and this delicious and colorful spoon sweet (preserves, served by the spoonful), with a sugar syrup. The recipe calls for 2 parts peeled, seeded quince (by weight) to 1 part sugar. This recipe will make 6-7 cups. To make more, increase quantities.

    Prep Time: 30 minutes

    Cook Time: 1 hour

    Total Time: 1 hour, 30 minutes

    Ingredients:
    4 1/2 pounds of quinces (3 1/2 pounds peeled and seeded)
    1 3/4 pounds of sugar (just under 4 cups)

    Preparation:


    Run quinces under running water and towel dry to remove fuzz (similar to peach fuzz). Prepare a large bowl of water.

    To prepare quinces: Because the quince pulp turns dark once cut open, work with small slices, one at a time. Cut a thin slice of quince from top to bottom of the fruit (not across), about 1/3 inch wide. Remove peel and trim center, the way you would an apple. Cut the slice in half lengthwise and then into thin chunks, and put in the water, otherwise the quince will turn dark. Continue until all quinces have been cut, peeled, and put in water. Drain in a strainer, and rinse under running water.

    Transfer quince to a large pot and add enough water to reach the top of the fruit. Add sugar, cover, and bring to a boil over high heat. When full boil is reached, lower heat to medium-high, remove cover, and cook until the syrup coats a spoon, medium drip - about 1 hour.

    Note: The color of raw quince is similar to a pear. When it cooks, it turns a reddish color, from light to dark, depending on the recipe.
    Allow to cool for 30 minutes. Spoon into jars with airtight seals, and allow to cool completely before sealing.

    Yield: 6-7 cups
    Thanks SB.... Will give it a try...
    Merry Christmas to all...




  5. #145
    Join Date
    Nov 2010
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    749
    What to do for dinner today...

  6. #146
    Join Date
    Jun 2010
    Location
    Greece
    Posts
    9,553
    What to get my nephew for Christmas.

    Merry Snowy Christmas
    Love & Peace to the World

  7. #147
    Join Date
    Nov 2010
    Location
    South Saint Paul, Minnesota, United States
    Posts
    3,878
    When I should get my wife's big present for this year.
    I love Outdoor Christmas Lights!!

  8. #148
    Join Date
    Nov 2010
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    749
    Quote Originally Posted by MinnesotaMike View Post
    When I should get my wife's big present for this year.
    Ohh what are you getting for her?

  9. #149
    Join Date
    Sep 2010
    Location
    Croatia
    Posts
    4,496
    It's Friday tomorrow
    When it seems the magic slipped away...
    We find it all again on Christmas Day
    .


    *Seeing isn't believing.Believing is seeing.*

  10. #150
    Join Date
    Aug 2009
    Location
    Lincolnshire uk
    Posts
    23,413
    Planning the cooking tomorrow after I've been out to look at Christmas Decorations..
    Merry Christmas to all...




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