ROSE HIP SYRUP
From Blueberries to Wild Roses - A Northwoods Wild Foods Cookbook by Dottie Reeder Rose hip syrup also makes a fantastic substitution for simple syrups in coctails or lemonade.
Provided by dicentra
Categories Breakfast
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine rose hips, mint, apple and tea in saucepan.
- Cook over low heat, stirring occasionally for about an hour.
- Strain.
- Add sugar to liquid and bring to a boil.
- Reduce heat and boil lightly for 15 minutes, stirring constantly to prevent syrup from sticking to the pan.
- Store syrup in refrigerator until ready for use.
Nutrition Facts : Calories 1075.5, Fat 0.3, SaturatedFat 0.1, Sodium 8.6, Carbohydrate 277.5, Fiber 2.8, Sugar 272.4, Protein 0.8
PINK ROSE CAKE
Make and share this Pink Rose Cake recipe from Food.com.
Provided by JustaQT
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Combine flour, water, sugar, and oil.
- Beat at medium speed until smooth.
- Decrease speed to low and slowly add eggs.
- Then slightly increase speed back medium and add vanilla extract.
- Beat for 45 seconds or until batter is smooth.
- Fold in sour cream until it is well integrated into batter.
- Add food color and mix at high speed until batter is smooth.
- Pour batter into two 8" or 9" greased or slightly floured pans.
- Bake for at least 50 minutes.
- Then cool cake for 20 minutes at room temperature.
- Frost cake with Strawberry, Raspberry, or Vanilla or Cream Cheese Frosting with red food color.
- Decorate with roses for a beautiful effect.
Nutrition Facts : Calories 229.1, Fat 9.3, SaturatedFat 2.3, Cholesterol 51.5, Sodium 290.8, Carbohydrate 32.5, Fiber 0.6, Sugar 17.1, Protein 3.8
ROSE HIP KETCHUP
A delicious condiment courtesy of TipNut. Pick only the ripe berries that are vivid red and slightly soft. They have a much better flavor if picked after the first frost...preferably late August, September or October. You can harvest them from your garden, but they're more plentiful from old-time shrub varieties such as rugosas and wild rose bushes. Not sure about the yield.
Provided by Molly53
Categories Sauces
Time 1h
Yield 1 batch
Number Of Ingredients 13
Steps:
- Boil the first four ingredients together.
- When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
- Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
- Remove spice bag.
- Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
- Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.
Nutrition Facts : Calories 852.8, Fat 6, SaturatedFat 1.6, Sodium 91.1, Carbohydrate 195.3, Fiber 8.5, Sugar 169.6, Protein 4.6
ROSE HIP JELLY
A recipe from Simply Recipes in preparation for rose hip season! You will need six 8-oz canning jars and lids, sterilized.
Provided by Backwoods Foodie
Categories Jellies
Time 1h
Yield 6 8 ounce jars
Number Of Ingredients 6
Steps:
- 1. Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
- 2. Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
- 3. Use a potato masher to mash up the rose hips into a rough puree. Strain using a jelly bag, strainer, or cheesecloth until all juices run out.
- 4. Measure the juice. You will need 3 cups for this recipe. Add more water if you are a little short.
- 5. Place 3 cups of of rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil. The mixture will bubble up considerably. Boil for exactly one minute. Remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
- 6. Clean jars and process in a water bath.
Nutrition Facts : Calories 457.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 9.9, Carbohydrate 118, Fiber 0.1, Sugar 117, Protein 0.1
ROSE HIP JELLY
This is a recipe that comes from the Yukon Territory, but rosehips grow anywhere roses grow. You will lose a lot of the beneficial vitmin C when you boil this, but you still get the wonderful taste of the rosehips! Adapted from FoodService Recipes. What a great gift this would make!
Provided by Sharon123
Categories Jellies
Time 35m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Remove the blossom remnant from the rose hips.
- Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
- Crush the rose hips or chop in a food processor.
- Strain the juice in a cheesecloth-lined sieve.
- Add any additional water if need to bring the juice up to 4 cups.
- Bring the juice and sugar to a boil.
- Add the margarine, then the liquid pectin.
- Bring back to a boil, stirring constantly; boil hard for 1 minute.
- Remove from heat.
- Skim foam from surface.
- Pour into sterile pint jars and seal.
- Process in boiling water bath for 5 minutes.
CHOCOLATE MERINGUE CAKE
Oh my gosh, this cake takes time, effort and energy, but the results are WELL worth it and it is actually easier than it looks. This is a beautiful cake and everyone RAVES over it. You can make the cake layers ahead of time and freeze them for up to a month (thaw them at room tem before assembling the cake). The meringues can be baked a day ahead of time and store in tins. The cream cheese filling can be prepared a day ahead of time and refrigerated.
Provided by Sherrybeth
Categories Dessert
Time 4h
Yield 1 3 layer cake
Number Of Ingredients 20
Steps:
- FOR CAKE:.
- Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
- In a separate bowl, beat butter at medium speed until creamy.
- Add sugar and beat well.
- Add egg yolks, one at a time and beat until well blended after each addition.
- In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
- In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
- Stir in the pecans and mix well.
- Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
- Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
- Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
- CREAM CHEESE FILLING:.
- Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Once the cake cools completely, spread this filling between the layers.
- GANACHE:.
- Bring whipping cream to a simmer in a heavy saucepan over medium heat.
- Remove from heat and add chocolate, stirring until the chocolate is melted.
- Cool until ganache becomes a spreading consistency (stirring often).
- Frost the top and sides of the cake with ganache reserving 1/2 cup.
- MERINGUES:.
- Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
- Gradually add sugar; beating until soft peaks form and sugar dissolves.
- Fold in chocolate.
- Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
- Transfer to wire racks to cool completely.
- Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
- TO SERVE THE CAKE:.
- Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
- TO STORE:.
- IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.
ROSE-HIP MERINGUE CAKE
This was passed on from a friend and collegaue Dorthe Nielsen, and sure did pack a punch. Rose hip jam can be difficult to come by, so you can either try to make it yourself or use a different jam. I used apricot jam and it turned out fine!
Provided by Monica Karpinski
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the butter and 125g sugar well.
- Stir in the egg yolks one by one. Mix the flour and the baking powder, and then mix it into the egg yolk mixture alternately with the milk.
- Cover the bottom of a greased 23 x 33cm baking tray with the mixture you've just made.
- Bake for 15 minutes at 170 degrees celcius (or gas mark 4), or until the surface is firm.
- Once firm, leave the base to cool slightly. Then, cover it with a layer of rose hip jam.
- For the meringue, beat the egg whites until they are stiff, and then whip in the remaining sugar.
- Layer the meringue on top of the jam.
- Bake for 30 minutes at 150 degrees celcius (or gas mark 2), or until the meringue is stiff and golden.
Nutrition Facts : Calories 1019, Fat 31.4, SaturatedFat 18.4, Cholesterol 237.9, Sodium 493.8, Carbohydrate 171.2, Fiber 2.3, Sugar 106.2, Protein 15.3
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