Squash Casserole

Squash Casserole

1 cup Bisquick
1/2 cup chopped onion
1/2 cup Parmesan
2 tbsp French parsley
1/2 tsp salt
1/2 tsp oregano
1/8 tsp pepper (I use 1 tsp. + cayenne)
1/2 tbsp garlic powder
1/4 cup vegetable oil
3 beaten eggs
3 cups squash or zucchini, chopped or grated

Combine all except the squash and mix well. Add the squash. Spread into a lightly greased 2 qt casserole and bake at 350° F for 45 minutes until set and light brown.

I like this cold the best!

Princess Re - Marie
(7/27/00)

Peach Cordial (general method for any cordial)

Peach Cordial (general method for any cordial)

I don't have the recipe handy, but here are the basics.

Peel and slice the peaches. Cook them on the stove top with sugar (amount depends on the peaches sweetness). This eliminates the need to add sugar syrup later.

Put peach mixture into a mason jar and cover with either vodka, white rum or white brandy (other liquors can be tried, these are my favorites).

Add spices, I use cinnamon and clove and sometimes a vanilla bean.

Put in a cupboard and shake every day for a month.

Strain, and taste.  It will be rough at this point.  Put up as long as you can stand it.

After a year (if it lasts that long, I make about 32 quarts at a time, so I have some last the whole year) it will be smooth as silk.

Kim in West Central GA
(7/26/00)

Homemade Biscuit Mix and other Recipes

Homemade Biscuit Mix and other Recipes

Bisquick Mix
4-1/4 cups flour
1-1/2 tbsp. baking powder
1/2 tsp. baking soda
1/2 tbs. salt
1 tsp. cream of tarter
3/4 cup powdered non-fat milk
2-1/4 cups shortening

Blend well. Use within 10-12 weeks. Use just like Bisquick.


And while we're at it:

Oatmeal mix:
1-1/2 cups flour
1/2 cup brown sugar
1 tsp. baking powder
3/4 tsp. salt
1/4 cup sugar
1-1/2 cups rolled oats
3/4 cup shortening

Blend well. Use within 10-12 weeks. It makes a really good fast streusel-type topping for all that peach cobbler, or use in the following:

Oatmeal Pancakes:
1-1/2 cup Oatmeal mix
1 cup water
1 egg

Mix it up. Let it stand 5-10 minutes. Cook like any other pancakes.
Excellent with homemade applesauce on top. :-) Yum

Oatmeal Muffins:
3 cups Oatmeal mix
1 egg
2/3 cup milk

Mix until just barely combined. Fill greased or lined muffin tins 2/3 full. Bake at 400° F 15-20 minutes.

HTH,
Cheryl
(7/26/00)

Peach Cordial

Peach Cordial
(general method for any cordial)

I don't have the recipe handy, but here are the basics.

  • Peel and slice the peaches.
  • Cook them on the stove top with sugar (amount depends on the peaches sweetness) This eliminates the need to add sugar syrup later.
  • Put peach mixture into a mason jar and cover with either vodka, white rum or white brandy (other liquors can be tried, these are my favorites)
  • Add spices, I use cinnamon and clove and sometimes a vanilla bean.
  • Put in a cupboard and shake every day for a month.
  • Strain, and taste. It will be rough at this point. Put up as long as you can stand it. After a year (if it lasts that long, I make about 32 quarts at a time, so I have some last the whole year) it will be smooth as silk.

Kim in West Central GA
(7/26/00)

Carolyn's Fruit Pizza

Carolyn's Fruit Pizza

I make a different kind of fruit pizza, less sweet, but really good.

I use the little Italian prune plums that come into the market in late August.  Get a few pounds, cut each in half and remove the pit.  Toss in 1 or 2 tablespoons of sugar and 1 tablespoon of flour.

Take some bread or pizza dough, I have used a sourdough levain type dough for this and it is heavenly. Roll out onto a pizza stone or pizza pan.

Pre-bake crust only at 450° for about 5-7 minutes (prevents sogginess).

Put the plums on (I like an abundance of plums, and I do not fuss with putting them on in a decorative pattern, but I suppose one could).

Bake for another 20 minutes or so.  The plums will release their garnet juices.

This is really simple and totally delicious, especially if a really good, chewy, sourdough is used.  The contrast between the sweet/tart flavor of the plums and the chewy bite of the bread is really something.

Oh, and regular plums are too watery.  I tried them.
Carolyn D.
(7/24/00)

Fredericksburg (TX) Peach Cake

Fredericksburg (TX) Peach Cake

(BillyGoatGruff asserted: God did not intend peaches to be cooked.)
(Mary Pratt countered: Sometimes God is wrong.)
(drloripalooza suggested: peach COBBLER, the proper home for cooked peaches.....)

And I submit for your approval:
Fredericksburg (TX) Peach Cake, which is (of course) BEST when made with the peaches grown there, but is still damn good made with peaches grown anywhere else, especially served warm with a scoop of vanilla ice cream on top.

2 cup flour
1-1/2 cup sugar
2 eggs (or equivalent egg substitute)
1-1/2 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
1 pint frozen peaches*, thawed and mashed with 1/3 cup juices
1/2 cup brown sugar
1/2 cup pecan pieces (or more, if you really like 'em)

*You can chop up fresh peaches and mix them with some or all of the sugar to draw out the juices. In this case, use all of the juice. Oh hell, I usually used all the juice from the frozen peaches anyway - add a bit more flour if needed.

Thoroughly mix together everything except the brown sugar and pecans. Pour into a greased and floured 9"x13" pan. Sprinkle top with brown sugar mixed with pecans. Bake at 350° degrees for 40 min. or until done.

Not a light-and-fluffy cake; very moist, but actually low-fat and low-cholesterol, esp. if you were to use egg substitute. (True, the pecans add some fat, but the original recipe called for 1/4 cup of nuts, and makes 24 servings at 118 calories each. Yes! It's Diet Cake!!!!! It's good for you!!! :")

Kate
(7/24/00)

Carrot Cake

I can't put frosting on my carrot cake for the picnic, yet, as I am waiting for the cream cheese to soften (no microwave in this house, except for dyeing).

Here's the recipe, though, for the best carrot cake you ever put in your mouth.  The secret is that the carrots are cooked and pureed first, which makes the cake very moist. It is from the Silver Palate Cookbook.

Carrot Cake

2 cups unbleached flour
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 cup vegetable oil (I used canola)
3 eggs lightly beaten
2 tsp vanilla

1-1/3 cups cooked pureed carrots
(you will need almost a 1 lb bag to get this much puree.  I cooked them by steaming them for about 20 minutes, then whizzing them in the processor, cool them to room temp before using)

1 cup chopped walnuts
1 cup shredded coconut
3/4 cup crushed pineapple, drained well

Cream Cheese Frosting, see below

Preheat oven to 350°F.  Line a 13" x 9" pan with waxed paper and grease the paper.

Sift together first four ingredients.  Add oil, eggs, vanilla, mix well.  Add carrot puree, walnuts, coconut, and pineapple.  Pour into pan.  Bake 1 hour, until toothpick inserted in center comes out clean.

Frosting

Cool cake completely before icing it.

4 oz cream cheese at room temp
3 tbsp butter
1-1/2 cups confectioners sugar
1/2 tsp vanilla
juice of 1/4 lemon

Cream the cheese and butter together, sift in confectioner's sugar slowly, beating until fully mixed, without lumps.  Stir in vanilla and lemon juice.

Carolyn
(7/22/00)

Acid Dyes for Painting Wool

My clown spore, BTW, came out GORGEOUS (as do all my dyeing experiments, even the really ugly ones). The fun thing with painting rovings, is that no matter how great they look going into the microwave, they look ten times better coming out - the colors develop and brighten and blend together in an amazing way. And Stephanie and I finally got the proportions right for the dyes - I am writing it down here so that when I forget next time what we did, some one else will be able to tell me.

Acid Dyes for Painting Wool

In a canning jar (preferably from spaghetti sauce you fed your family for dinner every night for the last two years, mix:

12 ounces hot water
1 tsp Cushings or Jacquard dye

Sprinkle in while mixing constantly:

1/2 tsp sodium alginate thickener (keeps the dyes from running into each other so much)

Then mix in:

1/4 cup vinegar

Stir well. These will keep for quite a long time. The instructions for the sodium alginate said to refrigerate it, which I am not doing, so I will have to see if the dyes get moldy in the garage or anything.

Joan
(7/10/00)

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