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Old 08-24-2013, 11:54 AM   #11
Melana
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My yield was 16 cups of grapes which are simmering down on my stove....
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Old 08-24-2013, 12:13 PM   #12
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Quote:
Originally Posted by Melana
My yield was 16 cups of grapes which are simmering down on my stove....
Making jam? Run them through the mill to get the seeds out?
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Old 08-24-2013, 09:08 PM   #13
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Making jam? Run them through the mill to get the seeds out?
Yes. 8 jars settling on my counter!
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Old 09-18-2013, 08:45 PM   #14
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Has anyone had muscadine grapes? I just discovered them having moved down to Atlanta last year. I picked some on a walk today. They have a dark thick skin and several seeds. They are pretty good for a snack if you happen to find them.
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Old 09-18-2013, 08:50 PM   #15
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Click image for larger version

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ID:	148966 this is what the look like.
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Old 09-19-2013, 10:57 AM   #16
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this is what the look like.
Yum!
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Old 09-25-2013, 07:34 AM   #17
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Hmm looking nice, but never try them and don't know about their taste. where you got them, I like to eat them..I will try to find them in local market.
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Old 09-25-2013, 08:10 AM   #18
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When I think of wild grapes I think of Muscadines, they make the absolute best wine and jelly ever!! I'm not big on sugar, but do love some nice grape jelly with my own southern cathead biscuit recipe.
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Old 09-25-2013, 01:46 PM   #19
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When I think of wild grapes I think of Muscadines, they make the absolute best wine and jelly ever!! I'm not big on sugar, but do love some nice grape jelly with my own southern cathead biscuit recipe.
Oh, biscuits!
Can you send the recipe please?
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Old 09-25-2013, 09:16 PM   #20
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Quote:
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Oh, biscuits!
Can you send the recipe please?
Sure.

1 cup of unbleached all purpose flour
1 cup of cake flour
A little less than 2 tablespoons of double acting baking powder (let's say 4 or 5 teaspoons)
1/8 - 1/4 tsp baking soda
1 cup of Buttermilk
Salt to taste
Black Pepper
2 tbsp lard
2 tbsp butter

Usually I weigh my flour but in this case it usually works out perfect if I use volume, still keep in mind you may need to add more liquid or flour to adjust at the end.

Preheat your oven to 450F. Sift both flours into a large mixing bowl, add the baking powder, baking soda, salt and black pepper, then mix together well. Next add the cold lard and butter and work them into the flour by hand, until it's crumbly. Don't over work the dough! After the cold fats are incorporated, add the buttermilk and stir until it just comes together. Again, don't over work the dough! This mixture should be wet and sticky, difficult to work with. Dust the top of it with flour and dump it onto a work surface. Lightly flour your hands and put a little on the side of the dough facing up. Roll the dough to your desired thickness, for me it depends on what I'm going to be using the biscuits for but generally about 1/2 inch. Use a cutter, coffee cup or whatever you want to cut them out, placing them on a lightly greased baking sheet. Bake until the outside is nice and brown, I usually check the bottoms to see when they are done, I like the bottoms to be a darker brown. I think it usually takes about 12 minutes but don't hold me to that.

I've made this recipe hundreds of times and I never get tired of it. You can swap out the buttermilk for a beer of your choice, just add a bit more butter or lard to make up for the loss of fat from the buttermilk. Same goes for regular milk. You can substitute the lard for bacon grease also.
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