Rose Hip Nut Bread
Ingredients
Juice of 1 orange plus water to make 1 cup (240 mL)
1/2 cup (120 mL)
chopped raisins
3/4 cup (180 mL) seeded and chopped wild rose hips
2
tablespoons (30 mL) melted butter
1 teaspoon (5 mL) vanilla
1 egg,
beaten
1-1/2 cups (360 mL)flour
1 cup (240 mL) sugar
1 teaspoon (5
mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL)
salt
1/2 cup (120 mL) nuts or sunflower seeds
Instructions
In a large bowl, mix the first six ingredients. Sift
together and then add the dry ingredients. Mix until well blended but do not
overmix or bread will be dry and heavy. Gently stir in nuts or sunflower seeds.
Spoon batter into a well-greased 5 x 8-inch ( 12 x 20 cm) loaf pan and bake at
350 dedrees F. ( 175 degrees C.) for one hour.
Kodiak Rose Hip Tea
Ingredients
1 tea bag
1 tablespoon (15 mL) dried rose hips
3-4 whole cloves
Sugar or honey to taste
1 cup (240 mL) boiling water
Instructions
Steep tea bag, rose hips and cloves in boiling water for
five minutes. Remove hips and cloves. Reheat if desired. Sweeten to taste with
sugar or honey. Makes one serving.
Rose Hip Crumble Pie
Ingredients
Pastry for single-crust 9-lnch (22 cm) pie
1 cup (240 mL) dried rose hips
1/4 cup (60 mL) milk
1-1/2 cups (360 mL) sifted flour
2 teaspoons
(10 mL) baking powder
Dash of salt
1/2 cup (120 mL) shortening
1-3/4
cups (420 mL) brown sugar
2 egg yolks, beaten
2 egg whites
Pecan
halves (optional)
Instructions
Prepare pastry and line a pie pan. Soften rose hips in milk.
Sift together flour, baking powder and salt. Cream in shortening and brown
sugar, mixing well. This makes a crumbly mixture - reserve 1 cup (240 mI) for
topping. To the remainder add the egg yolks, milk and rose hips. Beat the egg
whites until peaks hold form. Fold into the berry mixture. Spoon into pie pan
and sprinkle with the crumbly topping. Garnish with pecan halves, too, if you
wish. Bake at 350 degrees F. (175 degrees C.) for 35 to 45 minutes or until pie
appears well done.
Rose Hip Candy
Ingredients and Instructions
Wash the rose hips with a spray or under
running water. Drain and pat dry gently with paper towel or a clean cloth towel.
Remove the seed from each rose hip with a small coffee spoon or pointed knife.
For each 1 cup (240 mL) rose hips, dissolve 1/3 cup (80 mL) sugar in 2
tablespoons plus 2 teaspoons (40 mL) water. Add rose hips to the sugar-water and
cook over medium heat. Be sure all hips are coated on the inside. This is
easiest done by tilting the pan and spooning the syrup over and around them.
Shake pan occasionally. Cook until rose hips are just about to burn, about 5 to
10 minutes. Remove hips as quickly as possible from pan - but individually, if
you can - dropping each onto a sheet of waxed paper that is covered with
granulated sugar. (I use two forks for this process. ) Separate any nested hips.
Sprinkle sugar over them, then roll in the sugar until the hips are well coated
on all sides.
While they are drying, break off any hard bits of sugar. Add more sugar and
toss the hips gently with two forks. Store in a glass jar.
It is not advisable to try more than 1-1/2 cups (360 mL) rose hips at one
time. For that amount, use 1/2 cup (120 mL) sugar and 1/4 cup (60 mL) water. It
is best to have the hips only one layer deep in the pan to avoid nesting of
hips. Also, the syrup thickens fast while you are removing the hips from the
pan.
A winner of two blue ribbons at the Southeast Alaska State Fair
Rosehip Jelly
Ingredients
4 quarts ripe rose hips
2 quarts water
1 package pectin crystals
5 cups sugar
1/2 cup lemon juice
Instructions
Simmer rose hips in water until soft. Crush to mash, and
strain through a jelly bag. Should make about 4 cups of rose hip juice. Add to
juice, lemon juice and pectin crystals and stir until mixture comes to a hard
boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute,
stirring constantly. Remove jelly from heat and skim off foam with metal spoon.
Pour into hot sterilized jars.
Rose Hip Apple Sauce
Instructions
Cook apples for making sauce in rose hip juice, or cook rose
hips and apples together and puree them using a sieve or other straining device
to remove the seeds. Proceed with standard applesauce recipe.
