Christine Ferber, Raspbery Confiture

2 1/4 pounds (1 kg) homegrown raspberries 3 3/4 cups (800g) granulated sugar Juice of one small lemon Combine the raspberries, sugar and lemon juice. Bring to a boil, stirring gently. Continue cooking on high heat for 5 to 10 minutes, stirring and skimming carefully. Return to a boil.

Linda Ziedrich, Acid Content in Fruit

Linda Ziedrich, Pectin in Fruit

3/4 sugar to every cup of fruit

low pectin fruits require 1/2 cup of sugar for every cup of fruit
high pectin fruits require up to 1 1/4 cups of sugar for every cup of fruit

jelly or jam should be cooked to 218 degrees F to 222 degree F

Karen DeMasco, Caramel Popcorn

Nonstick cooking spray or vegetable oil
3 Tbs. vegetable oil, such as peanut or canola
1/2 cup popcorn kernels, preferably yellow kernels
1-1/2 tsp. baking soda
3 cups granulated sugar
1-1/2 Tbs. kosher salt
1-1/2 oz. (3 Tbs.) cold unsalted butter, cut into small pieces

Pop the popcorn:

Spray two large heatproof rubber spatulas and a very large metal bowl (at least twice the volume of the popped popcorn) with nonstick cooking spray, or lightly wipe with vegetable oil. Heat the oil in an 8-quart or larger heavy-based stockpot over high heat. After a minute, put a popcorn kernel in the pot and cover. When the kernel pops, the oil is hot enough. Add the rest of the popcorn kernels. Cover the pot and shake it back and forth over the heat to agitate the kernels. Keep moving the pot as the popcorn pops. Remove the pot from the heat when the popping slows almost to a stop (it’s better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into the large metal bowl. Search through the popcorn, removing any unpopped kernels (which fall to the bottom of the bowl) or burnt pieces.

Make the caramel:

Measure the baking soda into a small dish so it’s ready to go. Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats. In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water. Gently stir with a wooden or metal spoon just enough to immerse the sugar. Brush down the sides of the pot with water and a clean pastry brush. Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20 minutes, depending on your stove. The caramel will be darker than it appears on the surface, so don’t overcook. At this point, remove the pot from the heat.

Working quickly off the heat, thoroughly whisk the baking soda into the caramel. Do this in or near the sink in case it spills over. The baking soda aerates the cararamel, which makes it easier to eat when it’s cool, but causes it to bubble vigorously now, so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Only use the caramel that pours out easily; don’t scrape the sides of the pot (the sugar on the sides of the pot crystallizes easily and can cause the caramel to do the same).

Using the heatproof spatulas, toss the caramel with the popcorn. When the popcorn is thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer. As soon as it’s cool enough to touch, use your hands to break the layer into smaller clusters. Let them cool completely and then store in an airtight container for up to a week.

Elisabeth Prueitt, Shortbread

1 cup + 2 tblspns Unsalted butter, very soft
1/2 tspn salt
1 3/4 cups+ 2 tblspn All purpose flour
1/2 cup + 2 tblspn Cornstarch
1/3 cup granulated sugar
1/4 cup superfine or granulated sugar for topping


1. Preheat the oven to 325 degrees F. Butter a 6-10 inch glass baking dish.

2. Place the bitter in a mixing bowl. The butter must be very soft- consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well with a wooden spoon or whisk so that it dissolves completely before you add the rest of the ingredients. Sift the flour and the cornstach together into a bowl. Add the granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.

3. Pat the dough evenly into thte prepared baking dish. The dough should be no more than 2/3 inch deep. Bake until the top and bottom are lightly browned about 30 minutes. The middle of the shortbread should remain light. Let cool on a wire rack until warm to the touch.

4. Sprinkle the shortbread with the superfine or granulated sugar. Tily the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread into rectangular fingers about 1/2 inch wide and 2 inches long. If the cookies have becom cold they will not slice well, so they must warm to the touch at this point. Chill thoroughly before removing from the baking dish. (will keep up to 2 weeks)

Sherry Yard, Traditional English Scones

2 cups all-purpose flour 1/4 cup sugar 1/2 tspn baking soda 1/2 tspn cream of tartar 1/8 tspn salt 4 ounces ( 1 stick cold unsalted butter cut into 1/2 inch pieces) 1 tblspn grated orange zest 1 large egg 1/4 cup heavy cream 1/4 cup milk 1/3 cup fat raisins 1. Place racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. 2. Sift together the flour, sugar, baking soda, cream of tartar, and salt intot he bowl of a stand mixer fitted with the paddle attachement. Add the butter and orange zest and mix on low speed for 1 minute, until the butter and flour are broken down into pieces the size of walnut meats. Use your thumb and forefinger to flatter the "walnuts." Then take up the mixture and rub briskly between your hands. 3. In a seperate bow, whisk the together the egg cream, and milk. Add to the flour mixture along with the fat raisins, if using, and blend at low speed just until the dough comes together, about 10 seconds. If it seems dry, add a bit more cream or milk, a tblsn at a time. 4. Line your work surgace with parchment, dust the parchment with flour, and scrape out the dough. Shape into an inch square about 1 inch thick. You can use a rolling pin for this. Cut the dough into 2 inch squares. If making triangles cut the squares in half on the diagonal. Flip the scones over and place on the parchment lined pans. Brush with milk, and sprinkle with sugar if desired.

Sherry Yard, Kaiserschmarren

9 tblspns sugar, plus more for dusting the pans
4 large egg yolks at room temperature
1/4 cup fromage blanc
3/4 cup creme fraiche
2 tblspns dark rum
1/4 cup all purpose flour
2 tblspns fat raisins
8 large egg whites
1/2 tspn cream of tartar
1/4 cup confecttioners' sugar for dusting

1. Place a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously butter two 9 or 10ich 2 inch deep (reccomend pyrex) pie pans or round cake pans. Add a heaping tblspn of sugar to each pan and tap and turn the pans to dust evenely. Tap out any excess sugar.

2. In a medium bowl with a hand mixer, beat the egg yolks with 2 tblspns of the sugar until the mixture is light lemony yellow. Beat in the fromage blanc and scrape down the bowl and beaters. Beat in the creme fraiche and rum and scrape down the bowl/beaters. Beat in the flour and raisins. Set aside.

3. In the bowl of a stand mixer fitted with the whisk attachement, or in a large bowl with the hand mixer, beat the egg whites on medium-low speed until they foam, then add the cream of tartar. Turn the speed up to medium and contiune to beat while streaming in the remaing 7 tblspns sugar, a tblspn at a time. Beat the whites to medium- stiff peaks.

4. Whisk hald the egg whites intot hte creme fraiche base. Gently fold in the remaining egg whites. Divide the batter between the two pans. Bake for 15 minutes. Turn the pans 180 degree and bake for another 5-8 minutes, until puffed and brown. The center should be pudding like.