Derby Pie

Derby Pie

1 cup sugar
1/2 cup flour
2 eggs, beaten
1 stick butter, melted and cooled
1 cup English walnuts, broken not chopped
1 cup chocolate chips
1 tsp vanilla OR 2 tsp bourbon (I've used various liquors--all good)
One unbaked 9 inch pie shell

Mix sugar and flour, add eggs and then butter. Add walnuts and chips and vanilla.

Pour into pie shell and bake 30-40 minutes in a preheated 350ºF oven. Test with a toothpick. It should be chewy, but not runny. Usually served warm, but cold is good too! :-)

Denise, singing along with Tony Bennett
(11/29/02)

Anne Raver's Grandma's Black Walnut Cake

Anne Raver's Grandma's Black Walnut Cake
Yield: 12 servings
Time: 1 hour

Edible Heirloom: Grandma Raver's Cake
My grandmother Grace Raver made a basic cake, which was invariably light and moist. She flavored it with what the seasons allowed: ground black walnuts in fall, fresh grated orange and lemon with a bit of juice, for an orange-and-lemon cake. The quantities of the additions have been lost to time, but her basic recipe appears below. ANNE RAVER

3 large eggs
3/8 cups shortening
2 cups sugar
2-1/4 cups flour
3 tsp baking powder
1/4 tsp salt
1-2/3 cups milk
1 tsp vanilla

Beat eggs to creamy fullness. Cream the shortening and sugar. Add eggs, beating all to smoothness. Sift the flour, baking powder and salt together 3 times.

Heat milk with vanilla to wrist temperature. Add alternately with flour, using spatula to blend all smoothly.

Turn a mixer on high, and beat 1 minute. Without stirring, pour mixture into a well-greased floured tube pan. Bake one hour at 350° F.

Laura J
(11/27/02)

Candied Sweet Potatoes

Candied Sweet Potatoes

I make candied sweet potatoes the way my grandmother did.

I par boil the potatoes, cut the length-wise into long spear like shapes, and coat them with a mixture of molasses and honey, to which about 1tbsp of orange juice concentrate has been added (I don't measure).

I put them in the oven, and baste them with more of the molasses mixture as they cook, every 5 or 10
minutes.

When they are tender and quite lacquered, I take them out. They will look very dark, and gooey, and they are quite delicious, sweet, but not cloying.

Carolyn
(11/26/02)

John's Hand and Face Cream

John's Hand and Face Cream
(with a list member's review and comments after the recipe.)

Take a quantity of pure beeswax, weigh it and weigh out about 3 times as much weight of olive oil. Gently melt the wax and oil together, and add herb(s) of choice. Try calendula, chamomile or lavender flowers.

Simmer very gently for about half an hour. Strain mixture, stir in essential oil(s) of choice.

Leave to set, whisking from time to time until a creamy consistency is reached.

Transfer to a suitable container. This cream is soothing to the skin and excellent for chapped hands. It is also good when used as a lip balm.

John
(11/25/02)




Katherine replied 11/25/02:
I made up a small batch, about 5 oz total, using light olive oil and adding about 1/2 dram lavender essential oil after I turned off the heat. Sat there whisking it while it cooled and it's wonderful!

I have very rough chapped hands with thickened callouses on my fingers. In the winter I get terrible
cracks on my finger tips. This stuff makes my hands totally smooth, it doesn't itch at all. Also put it
on my feet which are always very dry--they feel really good.

I highly recommend it. DS2 wants to make up a batch with peppermint or cinnamon in it to give to friends (of the female persuasion).

I'm planning to try a small batch with a higher proportion of beeswax to put in tiny pots as lip balm.

I may make a really big batch to give for presents. It smells truly wonderful without any additional herbs or essential oils added--the beeswax gives it a beautiful honey smell. This lingers long after the
lavender fades.

I'm also thinking that for really dry skin adding some sweet almond oil and some castor oil in place of some of the olive would be good. I love how almond oil smells and it should go very well with the honey scent of the beeswax.

Now I need to find some nice containers for it.

Things to Do with Pork (Wine-glazed Roast and Stew with Black-eyed Peas)

Things to Do with Pork (Wine-glazed Roast and Stew with Black-eyed Peas)

Philip got a blade-in pork roast. Last night, he sautéed the outside of it with some butter and LOTS of garlic and deglazed the pan with a little red wine (makes about 1/4 cup of sauce/pan drippings). Put all of that in a roasting pan over the roast, covered it tightly and cooked it until done (time depends on size of roast).

Served that with sautéed delicata squash (cut into chunks, in olive oil and garlic), and green salad.

Leftover Pork Soup:
Tonight, the bone, the pan drippings and the leftover scraps of meat went into a soup kettle with some black-eyed peas (previously soaked for 2 hours with baking soda and rinsed). He started with the bone from the roast, 2 tbsp of garlic and 1 tbsp low-sodium chicken bouillon. Let it cook slow for about 2 hours (the smell was wonderful), and then added the shredded meat leftovers and a little cumin (about a tsp.), and some sautéed yellow onion.

Now he's baking biscuits to go along with it.

Neener. neener. my house smells better than yours.

lea bob
my plot hasn't thickened. do you think it's a problem with the roux?
(11/22/02)

Chicken and Mushroom Stew

This came in my http://www.chefgeorgehirsch.com newsletter this morning. I'm going to try it in the crock pot this weekend. HG

Chicken and Mushroom Stew
Copyright © 2002 by George Hirsch
4 Servings

1 (3 lbs.) chicken, cut into eight pieces
2 tbsp flour
2 tbsp olive oil
1/2 cup onion, chopped
1/2 cup shitake mushrooms, sliced
1/2 cup crimini mushrooms, sliced
1/2 cup oyster or horn mushrooms, whole
1/2 cup Portobello mushrooms, sliced
1 tsp thyme
Pinch nutmeg
1/2 cup dry white wine, or Beaujolais Nouveau
1 cup chicken broth
1/4 cup non-fat half & half
1/2 loaf of French bread, sliced brushed with olive oil and toasted

Pre-heat a large sauté pan to a high. Dust chicken with flour. Add olive oil and onions and sauté for one minute. Add the chicken and brown on all sides. Toss in mushrooms and sauté until they are light brown, about 5-10 minutes. Add the wine, cook for two minutes, then broth, thyme, nutmeg, cover pan, and simmer for 20 minutes. Add the half & half.

Layer the toasted bread on a large deep platter. Pour finished stew over top and serve.

Sheri
(11/15/02)

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