Lemon Curd

Very good on crumpets or Englsh muffins. I've also stirred some into heavy cream to create a Lemmon Posset-like dessert.

1 stick butter

Grandpa Don (R) & unknown
in the 1920s (Alaska?)

1-1/4 cup sugar

3 lemons

5 egg yolks, beaten

Peel outer yellow part of lemons using vegetable peeler; reserve. Juice the three lemons (it should be about 1/2 cup of juice; if it is a little bit more that is OK, just increase the amount of sugar slightly).

In a heavy saucepan melt the butter over medium-low heat. Add the sugar, lemon juice and the lemon peels; heat and stir until sugar is dissolved.

Stir some of the heated lemon mixture to the egg yolks to temper them, then stir yolks into the saucepan. Continue heating, stirring constantly, for about eight minutes until curd is thickened.

Pour through sieve into a bowl or large glass measuring cup (I use a 4-cup size). Discard lemon peels and pour curd into jars. Cool, then refrigerate. Keeps in refrigerator for several weeks.

Cranberry Butter

This is a good accompaniment for toasted Pumpkin Bread and is also good on other hearty breads. The flecks of cranberries glow like little rubies.

Cranberry Butter

2 sticks butter, softened

1 stick margarine, softened

1/4 cup brown sugar

1/4 cup honey

1-1/4 cups finely minced fresh cranberries*

1 tsp lemon juice

In mixing bowl combine 2 butter and margarine; beat until fluffy.  Add brown sugar, honey, and cranberries, and 1 tsp lemon juice.  Mix thoroughly.  Store in refrigerator.

*Note: if fresh cranberries are not available, you may use thawed frozen ones. The easiest way to handle mincing these little buggers is to use the chopping blade of a food processor, as they try to escape the knife and bounce all over!