| T O P I C R E V I E W |
| kathylarson |
Posted - May 02 2010 : 6:14:29 PM
Does anyone know how to make freezer jam with the chillover powder ? |
| 6 L A T E S T R E P L I E S (Newest First) |
| kluckingbear |
Posted - May 11 2010 : 4:22:26 PM
Thanks for the recipes! My daughter is a vegetarian and I was so excited when I found Chill-over powder. She's most excited about marshmallows, but I'm excited to try all sorts of new things.
~Come visit me at my windy little blog www.windsewn.blogspot.com ~ |
| Betty J. |
Posted - May 10 2010 : 04:45:37 AM
Thank you so much CeeJay for the delicious sounding recipes. It certainly doesn't take much ChillOver powder to gelatin the dessert. I am interested in making an orange gelatin with pineapple and carrots because it satisfies my palate while doing chemo and gives me the veggies and some fruit that I need.
Thank you again,
Betty in Pasco |
| ceejay48 |
Posted - May 09 2010 : 6:33:55 PM
Here are the recipes:
Hi Farmgirls,
Don't know if you've tried Mary Janes ChillOver Powder . . . but I love it!!! It is easy to use and you can be really creative with it.
Here are some recipes that I came up with using the powder:
PEACH SPICE DESSERT: used homegrown and home canned peaches
- 4 cups peaches (if using canned, use the juice too) pureed in food processer with 2 tblsp. brown sugar and 1 tsp cinnamon
- 2 tsp. ChillOver powder
Place 2 cups of pureed peaches in saucepan, sprinkle powder over and cook according to pkg. directions.
Stir in remaining peach puree, pour into dish and allow to set up.
Serve with whipped topping and orange peel zest.
VERY BERRY PARFAIT: using homegrown berries, frozen.
- 2 cups mixed berries
- 2 cups red raspberries
- 1/3 cup brown sugar
- 1/3 cup raspberry syrup (homemade and given to me by a MJF Farmgirl)
Puree all in food processor and place 2 cups of mixture in saucepan,
sprinkle 2 tsp. ChillOver Powder over and prepare according to pkg. directions.
Stir in remaining puree and allow to set.
Layer berry chillover in parfait dishes with chopped walnuts, whipped topping and drizzles of the raspberry syrup.
NOTE: If raspberry syrup not available, increase brown sugar to 2/3 cup and the parfaits could be drizzled with chocolate syrup.
BUTTERSCOTCH CRUNCH:
- 1/3 cup water
- 1 tsp. ChillOver Powder
- 1/4 tsp. salt
- 1 cup butterscotch chips
- 1/4 c. sour cream
- 1/2 tsp. vanilla
- 1 c. heavy whipping cream
Combine in saucepan and prepare according to chillover pkt. directions.
Stir in 1 cup butterscotch chips and stir until melted, add 1/2 tsp. vanilla flavoring and 1/4 c. sour cream. Stir until well blended and set aside.
Beat whipping cream until soft peaks form and fold in butterscotch mixture. Allow to set.
CRUNCH TOPPING: In saucepan combine 2 tblsp. butter, 1/3 c. brown sugar, 1/2 c. old-fashioned oats, 1/2 tsp. cinnamon and 1/2 c. chopped nuts. Stir and cook until starting to caramelize, pour onto plate, allow to cool. Break into crumbly crunchy topping.
Top with whipped topping and crunch topping as desired!
We liked . . .
THANKS!!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665
From my Heart - www.fromacelticheart.blogspot.com
From my Hands - www.cjscreations-ceejay.blogspot.com
From my Hubby - www.aspenforge.blogspot.com |
| ceejay48 |
Posted - May 09 2010 : 6:31:20 PM
Betty Jo
The "flavoring" for Chillover comes with whatever you add to it. I've made several chillovers . . .first one I just took a quart jar of homecanned pears, pureed it, followed the ChillOver powder instructions, adding a little cinnamon to the pears . . .and that's all!!!
Let it set up and topped with whipped cream and orange peel zest . . it was very yummy.
I posted some recipes here in Farm Kitchen . . to earn my ChillOver badges . . I'll see if I can find the thread for you.
I love using it!!! And it is not animal base, easy to use.
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665
From my Heart - www.fromacelticheart.blogspot.com
From my Hands - www.cjscreations-ceejay.blogspot.com
From my Hubby - www.aspenforge.blogspot.com |
| Betty J. |
Posted - May 09 2010 : 12:55:21 PM
I have a question about chillover powder. Is it like Knox gelatin, only not animal driven? Do (and how) do you add your flavoring to the mixture?
Thanks for the help.
Betty in Pasco |
| BloominGA |
Posted - May 09 2010 : 12:17:38 PM
I'm just guessing, but you would have to prepare the Chillover powder as you would the pectin and then set aside to coo. Then stir into the fruit and allow to thicken as desired before putting into the freezer. I plan to try some when the peaches come in here in Georgia.
Sherri |
