History of the Cranberry

Massachusetts Cranberry Shortbread Cookie - photo by Deborah Austin

The cranberry, along with the blueberry and Concord grape, is one of North America’s three native fruits that are commercially grown. Cranberries were first used by Native Americans, who discovered the wild berry’s versatility as a food, fabric dye and healing agent. Today, cranberries are commercially grown throughout the northern part of the United States and are available in both fresh and processed forms.

The name “cranberry” derives from the Pilgrim name for the fruit, “craneberry”, so called because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane. European settlers adopted the Native American uses for the fruit and found the berry a valuable bartering tool.

American whalers and mariners carried cranberries on their voyages to prevent scurvy. In 1816, Captain Henry Hall became the first to successfully cultivate cranberries. By 1871, the first association of cranberry growers in the United States had formed, and now, U.S. farmers harvest approximately 40,000 acres of cranberries each year.

Source: Cape Cod Cranberry Growers Association

Adoption of the Massachusetts State Berry

Ingredients for Cranberry Filled Cookies

• 1 cup Sugar
• 1/4 teaspoon Salt
• 4 cups Fresh or Frozen Cranberries
• 1 (3”) Cinnamon Stick
• 1 tablespoon Lavender
• 1 teaspoon Cardamom, ground
• 2 pkg. Pre-made Sugar Cookie Dough

Directions for Cranberry Filled Cookies

1. Combine cranberries, sugar, lavender, cardamom, and cinnamon stick in a saucepan and bring to a boil over moderately high heat, stirring.
2. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes.
3. Remove and discard cinnamon stick, then carefully transfer the cranberry mixture to a blender and puree until smooth (use caution when blending hot mixtures).
4. Cool the mixture in the refrigerator until completely cold.
5. Roll out 1 log of cookie dough until 1/4” thickness is achieved consistently.
6. Using a small round cookie cutter, cut out dough and transfer to a baking sheet, leaving 1/2” space between each cookie.
7. Place 1-2 t of the cranberry mixture in the center of each cookie.
8. Place another piece of round dough on top of the mixture and pinch the edges of the cookie together. (center of top piece can be cut out in a shape, if you choose.)
9. At this point the cookies may either be frozen to be baked at a later date, or bake in a 350*F oven for about 10-15 minutes or until a light golden brown.

Yield:
25-35 servings

Source: Jessica Drakulich, Johnson & Wales University

“All Scuppernongs are Muscadines, but not all Muscadines are Scuppernongs.”

Scuppernong Grape - Photo by MGShelton

Muscadine grapes are native to North Carolina and… are large, thick-skinned grapes that typically contain four large seeds and grow in loose clusters. Unlike bunch grapes, that are harvested by clipping whole bunches from the vine, muscadines are usually harvested as individual berries.

Source: Excerpted from a North Carolina Muscadine Association brochure
Visit www.ncmuscadine.org for more information.

Ingredients for the NC Muscadine Dump Cake

• ½ stick margarine
• ½ cup milk
• ½ cup sugar
• 1 cup prepared NC muscadines
• ¾ cup self-rising flour

Directions for the Muscadine Dump Cake

1. To prepare muscadines, remove pulp; cook pulp until seeds loosen, then press through sieve to remove seeds.
2. Add pulp to skins and cook until tender.
3. Add sugar to taste, some grated lemon peel and a sprinkle of apple pie spice.
4. Melt butter in glass pie plate.
5. Mix flour, sugar and milk in another bowl.
6. Pour flour mixture over butter.
7. Carefully pour prepared muscadines over the top. Bake at 350 degrees for 30 minutes.
8. Do not open oven until baking time is up.
9. Cake should be brown on top.

Yield: 8 servings.

Learning Links for the Scuppernong (Muscadine) Grape

Scuppernong Grape – North Carolina’s State Fruit
Learn more about the history of North Carolina’s state fruit.
Source: ClassBrain’s State Reports

Tasty Muscadine Treats For You

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Muscadine Cider 32 oz List Price: $8.95 Sale Price: See details»

The Smith Island Cake is an amazing confection consisting of up to 15 layers of thinly sliced cake with delicious layers of chocolate frosting in between.

According to Wikipedia:

The most common flavor is yellow cake with chocolate icing but other flavors such as coconut, fig, strawberry, lemon, and orange are also common. Known simply as the Smith Island Cake, the dessert is baked for any occasion and not reserved only for holidays.[11] The cake is also baked as the feature prize for a local fundraising tradition called a cake walk which is a game played like musical chairs where donated cakes serve as the prize. Great attention is paid to the perfection of the layers and form of the cake. Before each round, the prize cake at stake is cut in half and shown to the players who pay to participate in the game. A poorly stacked cake may not attract many players and as a result, not raise as much money as a more perfectly executed cake.

Maryland State Desser

Smith Island 10-Layer Cake

Frosting

• 2 sticks butter
• 2-12 oz. cans evaporated milk
• 8 heaping Tablespoons unsweetened Cocoa
• 2 lbs. confectioners Sugar

1. Melt butter. Stir in evaporated milk (off heat).
2. Whisk in Cocoa until smooth, return to heat and cook for approximately 10 minutes. DO NOT BOIL or Scorch.
3. Remove from heat and whisk in confectioners sugar slowly.
4. Cook slowly until thickened and will stick to back of a spoon or to the whisk (It will form a ribbon when you drizzle a spoonful onto mixture while cooking).
5. Approx time: 45 minutes.

Cake

• 2 cups sugar
• 2 sticks unsalted butter, cut into chunks
• 5 – eggs
• 3 – cups flour
• ¼ – teaspoon salt
• 1 heaping teaspoon baking powder
• 1 cup evaporated milk
• 2 teaspoons vanilla
• ½ cup water

Directions

1. Cream together sugar and butter.
2. Add eggs one at a time and beat until smooth. Sift together flour, salt, and baking powder.
3. Mix into egg mixture one cup at a time.
4. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
5. Put three serving spoonsful of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly.
6. Bake three layers at a time on the middle rack of the oven at 350 degrees for 8 minutes. A layer is done when you hold it near your ear and you don’t hear it sizzle.
7. Start making the icing when the first layer goes in the oven.
8. Let the layers cool a couple of minutes in the pans. Put the cake together as the layers are finished. Run a spatula around the edge oft he pan and ease the layer out of the pan. Don’t worry if it tears; no one will notice when the cake is finished.
9. Use two or three serving spoonsful of icing between each layer. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.

To ice the cake

1. Take one slightly cooled layer and spread with cooled frosting. Add crushed candy randomly on layer. (Reese cups, snickers, milky ways, or whatever your favorite is—candy is optional as well )
2. Add next layers, frosting, candy, and repeat process till the 10th layer.
3. Do not add candy to final layer.
4. Finish frosting the cake and sides. May have to wait to ice top and sides until the icing cools.
5. Enjoy!

From Mrs. Kitching’s Smith Island Cookbook by Frances Kitching and Susan Stiles Dowell. Copyright ©1981 by Tidewater Publishers. Used by permission of Tidewater Publishers, Centreville, Maryland (800-638-7641).

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Barefoot Contessa Sour Cream Coffee Cake Mix, 37.3-Ounce Boxes (Pack of 2) List Price: $30.00 Sale Price: $23.08 See details»

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Raspberry Granita courtesy of the Washington Red Raspberry Commission

Red Raspberries – Top Washington Agricultural Crop

Granita is an Italian version of ice or sorbet, but with large, crunch crytals. It’s very easy and great for a simple dessert. We’ve given the traditional recipe an update by freezing the fruit blend in a zip top plastic bag instead of in a shallow pan. Just squeeze the bag several times during the freezing process to break up the large ice crystals.

According to the Washington Red Raspberry Commission:

Washington red raspberries are delicious and nutritious, packed full of ellagic acid, vitamins, antioxidants and fiber, and produced on some of the most beautiful farmland in the United States. Washington accounts for nearly 95 percent of the U.S. production of processed red raspberries, at about 70,000,000 pounds per year.

Ingredients for Raspberry Granita

• 2 (12-ounce) bags IQF Washington raspberries
• 1/2 cup sugar or honey
• 1/2 cup cranberry-raspberry juice
• 1 lemon, zested and juiced

Directions for Raspberry Granita

1. Process all ingredients in food process or blender just until mixed.
2. Spoon into zip top freezer bag and place bag flat in freezer.
3. After 30 minutes, remove bag and squeeze to break up large ice crystals.
4. Repeat until completely frozen.
5. Stir with fork to break into smaller chunks to serve. Spoon into serving glasses to serve.

Makes 6 to 8 servings

Nutrition Information per serving: calories 91, fat 0.05g, saturated fat 0.0g, % calories from fat 1%, protein 1.14g, carbohydrates 22g, cholesterol 0mg, sodium 7.29mg, fiber 2.27g.

Recipe and image courtesy of the Washington Red Raspberry Commission

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Stephen's Gourmet Hot Cocoa, Chocolate Raspberry, 16-Ounce Cans (Pack of 6) List Price: $35.88 Sale Price: $27.60 See details»

Kerry Davinci Gourmet Classic Sugar Free Syrup, Raspberry, 25.4-Ounce Bottles (Pack of 3) List Price: $20.67 Sale Price: $17.35 See details»

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Fischer & Wieser Razzpotle Roasted Raspberry Chipotle Sauce, 20-Ounce Bottles (Pack of 6) List Price: $64.56 Sale Price: $49.66 See details»

DaVinci Gourmet Sugar Free Raspberry Syrup, 750 ml Bottle (Plastic) List Price: Sale Price: $8.20 See details»

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Fischer & Wieser Razzpotle Roasted Raspberry Chipotle Sauce, 40-Ounce Bottle List Price: Sale Price: $18.89 See details»

Ghirardelli Caffe Gourmet Coffee Chocolate Raspberry, Light Roast Decafinated Ground Coffee, 12-Ounce Bags (Pack of 3) List Price: $35.82 Sale Price: $27.55 See details»

Photo courtesy of sleepyneko -Flickr

According to the New York State Library:

The apple was adopted as the State fruit in 1976. Apples are sweet and crisp, and many varieties are grown in New York.

Apples were introduced in the 1600s by European settlers who brought seeds to New York. Dried apples were a staple for colonists and hard apple cider was a popular drink.

In addition to New York, the following states have also designated the apple, or a specific apple variety as their state fruit: Minnesota, Rhode Island, Vermont, Washington, West Virginia.

Ingredients for Baked Apples

• 4 medium apples
• raisins
• 1 cup water
• 1⁄2 teaspoon cinnamon

Directions for making Baked Apples:

1. Preheat oven to 350 degrees F
2. Remove the core from the apples, leaving 1⁄2 inch of the core at the bottom of the apple. Peel top 1/3 of apple.
3. Arrange apples in baking pan. Then fill the core of the apple with raisins, and sprinkle with cinnamon.
4. Pour water into pan.
5. Bake 45 to 60 minutes or until tender. Spoon liquid from pan over apples one or two times during baking.

Nutrition info for 1 serving:
Calories: 110 • Total Fat: 0 g • Saturated Fat: 0 g • Cholesterol: 0 mg
Carbohydrates: 27 g • Protein: 1 g • Sodium: 5 mg

provided by University of New Hampshire Cooperative Extension

Tasty New York Apple Treats for You

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eBabka.com Large Apple Babka, 1 Pound 12 Ounces List Price: $19.95 Sale Price: See details»

]]> http://coast2coastrecipes.com/2010/02/baked-apples/feed/ 7 http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/ http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/#comments Sat, 06 Feb 2010 02:29:53 +0000 admin http://coast2coastrecipes.com/?p=276

Photo by arnold | inuyaki

South Carolina was the first state to choose the peach as their official state fruit in 1984. Georgia became known as the Peach State, and they chose the peach as their official State Fruit in 1995. Alabama also decided to designate the peach as their official state fruit in 2006.

According to the Acts of Alabama 2006:

The peach belongs to the family Rosaceae, a large family of herbs, shrubs, and trees distributed over most of the earth, and for plants of the genus Rosa, the true roses. The peach appears to have originated in China, where it was mentioned in literature several centuries before Christ. It was introduced into Persia before Christian times and was spread by the Romans throughout Europe. Several of its horticultural varieties were brought by the Spanish to North America, where it became naturalized as far north as Pennsylvania by the late 17th century. The numerous varieties of peaches under cultivation are generally distinguished as clingstone or freestone.

Thirty to forty varieties of peaches are grown commercially throughout Alabama. The harvest season begins in South Alabama in early May and is completed in North Alabama in early September.

Ingredients for a Quick Peach Cobbler

• 1 can (16 ounce) sliced peaches, packed in juice
• 1 egg
• 1/3 cup sugar
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 Tablespoon softened margarine

Instructions for Quick Peach Cobbler

1. Preheat the oven to 375 degrees F.
2. Open the can of peaches. Pour the peaches and their juice into the casserole dish. Heat them on the stove-top until they bubble.
3. Slightly beat 1 egg.
4. In a mixing bowl, mix the egg, sugar, flour, baking powder, salt, and margarine.
5. Drop spoonfuls of this mixture on top of the hot, bubbling peaches.
6. Use pot holders to carefully remove the casserole dish from the stove.
7. Put the casserole dish in the oven. Bake for about 30-40 minutes.
8. Serve warm with ice cream (optional)

Recipe adapted from:
Pennsylvania Nutrition Education Network Program

Tasty Peach Cobbler Treats

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Calhoun Bend Mill Peach Cobbler Mix, 8-Ounce Bags (Pack of 12) List Price: $33.84 Sale Price: $25.44 See details»

Gerber 2nd Foods Peach Cobbler Dessert, 2-Count, 3.5-Ounce Tubs (Pack of 8) List Price: Sale Price: $12.99 See details»

Coy's Peach Cobbler, 16-Ounce Boxes (Pack of 4) List Price: $24.00 Sale Price: $21.54 See details»

Peach Cobbler Baking Mix List Price: $5.95 Sale Price: $5.95 See details»

Bella's Confections: Jams & Jellies, Cranberry Sauce, Peach Cobbler Jam, Pumpkin Butter List Price: Sale Price: $18.95 See details»

Bella's Confections: Jams & Jellies, Peach Cobbler Jam, Apricot Jam, Pear Jam List Price: Sale Price: $18.95 See details»

Peach Cobbler Coffee, 1 lb. (Decaf) List Price: Sale Price: $12.49 See details»

Gerber 2nd Foods Peach Cobbler, 2-Count, 3.5 oz Units (Pack of 8) List Price: Sale Price: $32.95 See details»

Bella's Confections: Jams & Jellies, Peach Cobbler Jam, Pumpkin Butter, Pear Jam List Price: Sale Price: $18.95 See details»

This recipe is based on one I learned from my father-in-law, Jack Kirkeby. I had never had a baked apple before I tried his, and I learned what a wonderful, easy treat these could be. Be careful though. This recipe is delicious, but it stays hot longer than you would think. So, don’t burn your tongue on the raisins.

Ingredients for Rhode Island Greening Baked Apples

• 4 Rhode Island Greening Apples
• 1 large box of raisins
• 4 tablespoons butter 4 tablespoons butter
• 1/2 cup brown sugar 1/2 cup brown sugar
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 350° F (175° C).
2. Core each of the apples, then cut a short piece from each core and plug the bottom of the apple. This will leave a long empty well in each apple.
3. Mix the butter, brown sugar, and raisins together in a bowl
4. Fill the well in each apple with the raisin mixture.
5. Place in a shallow baking dish and sprinkle with cinnamon.
6. Bake in the preheated oven for approximately 15 minutes, until sugar begins to caramelize and apples are tender.
7. Serve warm. (Be careful. The raisins can stay very hot inside the apples!)

   ---

   
   

   Delicious Apple Treats for You

   
   

   Fuji Apple Crate  List Price: $46.95 Sale Price: $46.95 See details»

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   ]]> http://coast2coastrecipes.com/2009/09/rhode-island-greening-baked-apples/feed/ 0 http://coast2coastrecipes.com/2009/09/rhode-island-greening-apple-pie/ http://coast2coastrecipes.com/2009/09/rhode-island-greening-apple-pie/#comments Sat, 26 Sep 2009 12:29:37 +0000 admin http://coast2coastrecipes.com/?p=192 The Rhode Island Greening Apple is considered a great cooking apple. It was actually one of the first orchard grown apples in the United States. William Blaxton was a clergyman who planted the first orchard in Massachusetts. He named the first apple that he raised, Blaxton’s Yellow Sweeting, but according to SHG Resources, the name was later changed to the Sweet Rhode Island Greening.

   ---

   Ingredients for the Rhode Island Greening Apple Pie

   • 1 premade pie crust
   • 1 package of frozen pie crust dough
   • 4 cups of peeled and cored Greening Apples
   • 1 cup sugar
   • 1 cup of sugar
   • 3/4 teaspoon of cinnamon
   • 1/4 teaspoon of nutmeg
   • 1-1/2 teaspoons of lemon zest
   • 2 Tablespoons of lemon Juice
     2 Tablespoons of butter

   Directions for the Rhode Island Greening Apple Pie

   1. Defrost pie crust dough and take out the premade pie crust.
   2. Preheat the oven to 375°.
   3. Slice Greening Apples into thin slices.
   4. Mix together all the ingredients (except the butter) to make pie filling, and pour the filling into the pie crust.
   5. Top filling with pats of butter (2 Tablespoons)
   6. Cut strips out of the pie crust dough and lay it in a woven criss-cross pattern on top of the pie.
   7. Bake pie for approximately 50 minutes, until the filling has thickened and the crust is golden brown.
   8. Serve warm or cold.

   ---

   
   

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   Cookie Cake Pie with Almond Cookie and Lemon Cake 9"-Topped with Apple Palm Tree Gummies List Price: Sale Price: $22.95 See details»

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   ]]> http://coast2coastrecipes.com/2009/09/rhode-island-greening-apple-pie/feed/ 4 http://coast2coastrecipes.com/2009/08/cranberry-pecan-pie/ http://coast2coastrecipes.com/2009/08/cranberry-pecan-pie/#comments Sun, 02 Aug 2009 00:58:39 +0000 admin http://coast2coastrecipes.com/blog/?p=178

   Photo by BenFrantzDale

   Tart cranberries complement the typically sweet pecan pie in this wonderfully unique version of Oklahoma”s state dessert

   The first known pecan pie was created by the New Orleans French.  It is a uniquely American dessert, mostly popular in the Southern states of Texas, Louisiana, Georgia and Oklahoma, where it is the official state dessert.

   This recipe is courtesy of the Marion Farr, Midland County, Texas Cooperative Extension.

   
   

   ---

   
   

   Cranberry Pecan Pie

   
   Cooking and Preparation Time: 1 hour and 40 minutes
   
   

   Ingredients

   
   
   • 3 eggs, beaten
   • 1 cup light corn syrup
   • 2/3 cup sugar
   • 2 tablespoons butter, melted
   • 1 cup fresh cranberries, coarsely chopped
   • 1 cup pecans, chopped
   • 1 tablespoon orange zest, grated
   • 1 9-inch pie crust, unbaked

   Directions

   1. Preheat oven to 350 ° F.
   2. Prepare pie shell.
   3. Combine eggs, sugar, corn syrup, and sugar.
   4. Stir in cranberries, pecans, and orange zest.
   5. Pour filling into pie shell.
   6. Bake for 1 hour or until the mixture is firm in the center.
   7. Cool before serving.

   ---

   
   

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   ]]> http://coast2coastrecipes.com/2009/08/cranberry-pecan-pie/feed/ 1 http://coast2coastrecipes.com/2009/08/very-chocolate-pecan-pie/ http://coast2coastrecipes.com/2009/08/very-chocolate-pecan-pie/#comments Sun, 02 Aug 2009 00:23:58 +0000 admin http://coast2coastrecipes.com/blog/?p=175

   Photo by Aldon Hynes

   The first known pecan pie was created by the New Orleans French.  It is a uniquely American dessert, mostly popular in the Southern states of Texas, Louisiana, Georgia, and Oklahoma, where pecan pie is the official state dessert.

   This recipe comes to us courtesy of the Marion Farr, Midland County, Texas Cooperative Extension.

   
   

   ---

   
   

   Very Chocolate Pecan Pie

   Ingredients

   
   
   • 3 eggs, beaten until frothy
   • 1/3 cup sugar
   • 1/6 cup dark corn syrup
   • 1/6 cup light corn syrup
   • 1/6 cup honey
   • 1 stick butter
   • 12 oz. semisweet chocolate chips
   • 1/4 cup flour
   • 1/8 tsp. salt
   • 1/4 tsp. vanilla
   • 1 cup pecan pieces
   • 1 – 9-inch pie shell, unbaked

   Directions

   1. Preheat oven to 325 °F.
   2. Melt 2 tablespoons of the butter.
   3. Cut up the rest of the butter and melt with 2/3 to 3/4 of the chocolate chips.
   4. Blend all ingredients together and pour mixture into unbaked pie shell, and bake for 40 minutes or until set.

   ---

   
   

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