Habanero Marmalade Recipe

         
  1 3/4 oz fresh habanero chilies,(4
           -to 5)
  1 1/2 lb red bell peppers
  1 1/2 c  distilled white vinegar
  6 1/2 c  sugar
      2    liquid pectin,(3 oz. each)

1. Place 7 clean canning jars (1-cup size), rings, and new lids in a
6- to 8-quart pan. Cover with water and bring to a boil over high heat.
Remove from heat; leave in water until ready to use.

2. Wearing rubber gloves, remove and discard stems and seeds from
chilies.

3. Cut off curved tops and bottoms from bell peppers; discard stems and
save pieces. Cut off and discard white membranes; save seeds. Slice
straight pepper sides into 1/8- by 2 1/2-inch strips.

4. In a blender, whirl chilies, bell pepper tops and bottoms, and 1/2
cup vinegar until a smooth puree.

5. In an 8- to 10-quart pan over high heat, bring chili puree, bell
pepper seeds and slices, remaining 1 cup vinegar, and sugar to a full,
rolling boil, stirring constantly, then boil for exactly 3 minutes.

6. Add pectin to pan. Stirring constantly over high heat, return to a
full, rolling boil, then boil for exactly 1 minute.

7. Drain jars, rings, and lids. Ladle chili mixture into hot jars to
within 1/4 inch of top. (Let any extra marmalade cool, then serve or
chill airtight up to 2 weeks.) Wipe jar rims clean. Apply lids that
have been treated according to manufacturer's directions.

8.Process in a simmering hot water bath at 190 degrees F. for 10
minutes (1/2 pints).  Let marmalade cool at least 12  hours in a cool
draft free place.

9. Serve, or store up to 2 years.

Sunset's Centennial cook-off.

Halloween Pumpkin Breakfast Braid
        
           Bread
      1 T  Fleischmann's yeast
    1/2 c  water
  4 1/4 c  flour
    1/4 c  granulated sugar
      1 t  salt
      1 t  orange rind,Grated
      1 c  butter,softened
      6    eggs
           Filling
  1 1/2 c  pumpkin purée
      4 oz almond paste
    1/2 c  butter
    3/4 c  brown sugar,Firmly Packed
    1/8 t  nutmeg
    1/8 t  cloves
    1/8 t  ginger
    1/2 c  chopped,toasted almonds
    1/2 t  cinnamon
           Cornstarch Clear Jell (or Quick Thick)
           Icing
      2 c  powdered sugar,Sifted
      3 T  milk
    1/2 t  almond extract,or orange flavoring,if desired
    1/4 c  sliced,toasted almonds

1. Dissolve yeast in warm water in a large mixing bowl. Add three cups flour, sugar, salt, orange rind, butter and eggs. Beat at low speed of electric mixer until blended. Then beat four minutes at medium speed. Add remaining flour and continue beating at low speed until blended. Cover dough and let rise in warm place until doubled. Punch down, cover and refrigerate at least eight hours.
2. Prepare filling: Combine pumpkin pure, almond paste, butter, brown sugar, spices and 1/4 cup of the toasted almonds. Stir until blended. Add thickener (cornstarch, Clear Jell or Quick Thick) as needed to thicken mixture to about the consistency of a pudding. Set aside.
3.Punch dough down and divide in thirds. Roll each section of dough on a floured board to a rectangle approximately 10 inches by 16 inches. Spread the dough with a thin layer of the filling. Sprinkle with remaining 1/4 cup of almonds. Roll each rectangle up as a jelly roll lengthwise and seal edges together well. Braid the three sections and tuck ends under.Hint for braiding: Lay the three rolls side by side and braid from the middle to each end.
5.Place on a baking sheet, cover and let rise until doubled. Bake at 350 degrees in a preheated oven for 15 minutes, until golden brown. Remove from oven and allow to cool.
6.To prepare icing: Combine powdered sugar, milk and orange flavoring or almond extract until well mixed. Drizzle over warm braid. Sprinkle with toasted, sliced almonds and drizzle additional icing over almonds to hold in place.

California State Fair