{"id":803,"date":"2017-02-18T16:00:19","date_gmt":"2017-02-18T22:00:19","guid":{"rendered":"http:\/\/redfern.burnettdigital.com\/?page_id=803"},"modified":"2017-02-18T16:02:08","modified_gmt":"2017-02-18T22:02:08","slug":"pawpaw-raw-recipes","status":"publish","type":"page","link":"https:\/\/redfernfarm.com\/index.php\/helpful-info\/recipes\/pawpaw-recipes\/pawpaw-raw-recipes\/","title":{"rendered":"Pawpaw, raw recipes"},"content":{"rendered":"

Pawpaw No-Bake Cheesecake<\/strong>
\nThis cheesecake highlights the volatile flavor of pawpaws and goes together in 15 minutes or less. It is a low-fat cheesecake, but can be adapted to be more decadent.
\nPawpaw flavoroids will evaporate with heat and time, even in a refrigerator. This cheesecake is best eaten in 24 hours or frozen and thawed. Lemon juice helps preserve the color of the pawpaw fruit that will oxidize and brown at room temperature.<\/p>\n

\u00bd Cup sugar
\n1 package unflavored gelatin (Knox)
\n\u00bd cup almost boiling water
\n1 \u2013 2 cups thawed or fresh pawpaw pulp (keep chilled till added)
\n1 Tablespoon lemon juice (fake okay)
\n1 – \u00a08 ounce package Neufchatel cheese (cream cheese can be used)
\n1 teaspoon vanilla<\/p>\n

Prebaked 8 inch pie crust, containers lined with graham cracker crust or other containers
\nMix sugar and gelatin in small container. Add hot water to dissolve gelatin. Give gelatin 5 minutes to completely dissolve, stir occasionally.<\/p>\n

In food processor (or by hand), beat pawpaw pulp and lemon juice till smooth. Add cheese and vanilla, mix well.<\/p>\n

Slowly add liquid sugar\/gelatin mixture to cheese\/pawpaw. Mix completely. Depending on the temperature of the pawpaw\/cheese mixture, this may start setting up immediately. Pour into pie shell or containers. Garnish with graham cracker crumbs, tiny nut pieces or chocolate bits. Chill or freeze immediately. See notes above.<\/p>\n

Pawpaw Mousse<\/strong><\/p>\n

This mouse uses evaporated milk and whipped topping in place of cream. Pawpaw flavoroids will evaporate with heat and time, even in a refrigerator. This mouse is best eaten in 24 hours or frozen and thawed. – Kathy Dice, Red Fern Farm<\/p>\n

\u00bd Cup sugar
\n1 package unflavored gelatin (Knox)
\n12 ounce can evaporated milk
\n2 cups thawed or fresh pawpaw pulp (keep chilled till added)
\n1 teaspoon vanilla
\n1 \u00bd cups whipped topping (Dream Whip)
\nMix sugar and gelatin in small container. Measure out \u00bd cup of evaporated milk and heat or microwave to almost boiling. Add hot milk to gelatin\/sugar mixture. Give gelatin 5 minutes to completely dissolve, stir occasionally.<\/p>\n

In food processor (or by hand), beat pawpaw pulp and vanilla till smooth. Add remainder of evaporated milk, mix well.<\/p>\n

Slowly add liquid sugar\/gelatin mixture to milk\/pawpaw. Mix completely. Chill pawpaw\/gelatin mixture till it begins to set up.<\/p>\n

Gently fold in 1 \u00bd cups whipped topping. Leave in bowl, covered with plastic wrap to serve or spoon, while still soft, into small serving containers. Cover if possible and chill or freeze. See notes above.<\/p>\n

Pawpaw Ice cream \u00a0\u2665\u2665\u2665<\/strong>
\nThis is a simple recipe that can be adjusted for any quantities. Add more pawpaw pulp if the pawpaw is mild in flavor.<\/p>\n

2 quarts vanilla ice cream
\n2 cups fresh or frozen pawpaw pulp, pureed in blender till smooth.<\/p>\n

Use any vanilla ice-cream: homemade, store bought, or low-fat. Partially thaw ice-cream till soft. Mix in pawpaw puree, by hand or machine. Refreeze for at least two hours before serving. Alternative: when making home made vanilla ice cream, add pawpaw pulp near end for additional flavoring.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pawpaw No-Bake Cheesecake This cheesecake highlights the volatile flavor of pawpaws and goes together in 15 minutes or less. It is a low-fat cheesecake, but can be adapted to be more decadent. Pawpaw flavoroids will evaporate with heat and time, even in a refrigerator. This cheesecake is best eaten in 24 hours or frozen and … Continue reading Pawpaw, raw recipes<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":190,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-803","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/redfernfarm.com\/index.php\/wp-json\/wp\/v2\/pages\/803","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redfernfarm.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/redfernfarm.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/redfernfarm.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/redfernfarm.com\/index.php\/wp-json\/wp\/v2\/comments?post=803"}],"version-history":[{"count":4,"href":"https:\/\/redfernfarm.com\/index.php\/wp-json\/wp\/v2\/pages\/803\/revisions"}],"predecessor-version":[{"id":807,"href":"https:\/\/redfernfarm.com\/index.php\/wp-json\/wp\/v2\/pages\/803\/revisions\/807"}],"up":[{"embeddable":true,"href":"https:\/\/redfernfarm.com\/index.php\/wp-json\/wp\/v2\/pages\/190"}],"wp:attachment":[{"href":"https:\/\/redfernfarm.com\/index.php\/wp-json\/wp\/v2\/media?parent=803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}