tag:blogger.com,1999:blog-82395349989952941182024-03-13T22:41:03.564-07:00On The Table with the Hermity Farmer-WomenGreat farm recipes from the Hermity Farmer-Women!Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-8239534998995294118.post-35511844218700886392013-09-24T07:45:00.000-07:002013-10-07T08:26:05.847-07:00Kabocha Pumpkin Squash and Potato Cinnamon Roll Recipe<span style="font-family: Times, Times New Roman, serif;">Sounds like a mouth full right? I was on a quest for a recipe to use both my kabocha squash and potato water (the water you boil your potatoes in). I found a recipe that seemed like it could work, but I had to make some modifications. The original recipe is from <a href="http://smittenkitchen.com/blog/2012/10/pumpkin-cinnamon-rolls/" target="_blank">Smitten Kitchen</a>. I almost always make cinnamon rolls on a day that I make mashed potatoes, because potato water makes wonderful cinnamon rolls! I also had roasted some of our kabocha squash and thought it would be great in place of pumpkin. Actually from what I have read, many prefer to use kabocha in place of pumpkin. I will be trying a pumpkin pie using kabocha soon and will let you know the verdict on that as well.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"> </span><br />
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<span style="font-family: Times, Times New Roman, serif;">This makes about 16 rolls. <a href="https://docs.google.com/file/d/0B2kowdB5dVHkQkJkMEJNN05yMGs/edit?usp=sharing" target="_blank">Printable Recipe from Google Drive</a></span></div>
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<u><span style="font-family: Times, Times New Roman, serif;">Dough</span></u></div>
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<u style="font-family: 'Courier New', Courier, monospace;"><br /></u><span style="font-family: Times, Times New Roman, serif;">1/4 cup of butter (1/2 stick)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />1/2 cup warm potato water (this is the water you boil your potatoes in) If</span></div>
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<span style="font-family: Times, Times New Roman, serif;">you don't have any potato water, you can use warm milk instead</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />2 1/4 tsp active dry yeast </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />4 cups all-purpose flour, you will need some more to roll the dough out</span></div>
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<span style="font-family: Times, Times New Roman, serif;">later too</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />1/4 cup packed light or dark brown sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />1/4 cup granulated sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />1 tsp salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 1/2 tsp pumpkin pie spice</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2/3 cups pumpkin puree, canned or <a href="http://smittenkitchen.com/tips/2012/10/05/how-to-make-your-own-pumpkin-puree/" style="color: #656a7b; text-decoration: none;">homemade</a> (smitten kitchen has a good</span></div>
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<span style="font-family: Times, Times New Roman, serif;">tutorial on making homemade)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />1 large egg ( I prefer duck)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />Oil for coating rising bowl</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><u>Filling</u></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><u><br /></u>1/4 cup butter melted (1/2 stick)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">3/4 cup light or dark brown sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />1/4 cup granulated sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />1 teaspoons ground cinnamon</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><u>Make your dough:</u> </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Melt your butter, you can do this in a microwave or on the stove. You</span></div>
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<span style="font-family: Times, Times New Roman, serif;">can</span><span style="font-family: Times, 'Times New Roman', serif;"> brown the butter if you so desire. I am however too lazy to use a pan,</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">I just nuke it in the microwave! You will be melting butter for the filling</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">as well so keep your bowl/pan for melting handy. Set aside to cool</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">slightly.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Add your yeast to your warm (not hot) potato water, set aside for 5+</span></div>
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<span style="font-family: Times, Times New Roman, serif;">minutes until it becomes foamy.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Combine flour, sugars, salts and spices in a mixing bowl.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Add your butter, yeast mixture,egg and pumpkin, mix until just combined.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Switch mixer to a dough hook and run it for 5 minutes on low. This is a</span></div>
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<span style="font-family: Times, Times New Roman, serif;">fairly sticky dough.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Scrape mixture into a large oiled bowl and cover, I used foil, you can use</span></div>
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<span style="font-family: Times, Times New Roman, serif;">plastic wrap or a towel too. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Put the bowl in a warm location to rise for about an hour until doubled.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Line a cake pan and a pie plate or other small dish with tin foil, this</span></div>
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<span style="font-family: Times, Times New Roman, serif;">helps get them out once baked. For me the recipe filled the cake pan and</span></div>
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<span style="font-family: Times, Times New Roman, serif;">there were about 4 rolls that went into the pie plate. If you have a bigger</span></div>
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<span style="font-family: Times, Times New Roman, serif;">cake pan you may not need the extra pie plate :)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><u>Assembly:</u> </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Place dough on a generously floured surface. Using a rolling pin, roll it</span></div>
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<span style="font-family: Times, Times New Roman, serif;">into a 16x11 rectangle. This is not a precise measurement, just make a</span></div>
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<span style="font-family: Times, Times New Roman, serif;">guess and call it good :) </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Melt the butter (1/4 Cup) and spread it on your </span><span style="font-family: Times, 'Times New Roman', serif;">rolled out dough.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Mix your filling mixture of sugars/spice together and then sprinkle on</span></div>
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<span style="font-family: Times, Times New Roman, serif;">top of the butter. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Roll your dough up, pinching the dough together at the seam.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;">Slice into roughly 1" rolls with a serrated knife.</span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;"><br /></span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;">Place the rolls in the pans, don't squish them together they need room to</span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;"><br /></span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;">rise some more.</span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;"><br /></span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;">Cover and let rise for another 45 minutes.</span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;"><br /></span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;">Remove cover and bake at 350 degrees for about 25 minutes.</span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;">Enjoy! </span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;"><br /></span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;">In the original recipe there is a glaze, but these were already rich and</span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #222222;"><span style="letter-spacing: 1px; line-height: 14.5px;">sweet enough so I didn't use the glaze.</span></span></span></div>
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Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.com0tag:blogger.com,1999:blog-8239534998995294118.post-50109127462913440702013-01-09T13:06:00.000-08:002013-01-09T13:06:30.044-08:00Hermity Christine's Elk ChiliChili is one of our favorite wintertime foods. Hannah especially loves it, I think she could eat chili for every meal. We also have an abundance of deer and elk in our freezer so we typically use it instead of beef. Here is one of my recipes for chili, yes I have many ;) This recipe is not a hot version, if you want more heat please feel free to add more :) We cut and package our own wild game so the meat that comes out of my packages is ready to use. To avoid a strong game flavor you want to make sure ALL the fat is trimmed off. With beef and pork you don't need to be so picky though.<br />
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Hermity Christine's Elk Chili <br />
<span class="Apple-style-span" style="font-size: x-small;"><a href="https://docs.google.com/open?id=0B2kowdB5dVHkZktjZk40MzFWMkk" target="_blank">Printable Recipe Click Here.</a></span><br />
~1 pound elk cut into small bites (beef or deer are suitable replacements)<br />
~1 medium sized onion (diced)<br />
~2tbsp olive oil<br />
~1-2 tsps pappaw's fuego de sal seasoned salt (special blend made by friends but you can use about 3/4 tsp regular seasoned salt with 1/8th-1/4 tsp cayenne pepper instead of 1 tsp of the mix.) I included ordering info below for the seasoned salt.<br />
~1 tsp. black pepper<br />
~1 tsp. salt<br />
~1 tsp. garlic powder<br />
~1/2 tsp. chili powder<br />
~1 can of diced tomatoes<br />
~2 cans of mexican style chili beans the kind in a sauce (i was lazy this round and didn't make my own sauce but you can if you want)<br />
~1cup of sweet potato puree (i make my own from roasted sweet potatoes it is a staple in my freezer) you can omit this but it will not make the chili as thick and nice<br />
~2 cups of water<br />
*tortilla chips,cheese and sour cream if desired to top finished chili*<br />
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1.In dutch oven or large pot add the olive oil, onions and meat. Cook until the meat is browned on medium heat.<br />
1 1/2. *My kids are picky and don't like chunky tomatoes so I run my diced tomatoes through the blender before adding them. You could just use tomato sauce instead but it seems to have a different consistency.<br />
2.Add the diced tomatoes, sweet potato puree and water. You may choose to add a little more water if you want a more soup like chili, but we like ours thick.<br />
3.Give it all a stir.<br />
4.Add the seasonings, stir and let simmer with the lid on for about 10-15 minutes. Stirring every 5 min or so. You may need to turn it down to Med/Low you don't want to burn your chili on the bottom!<br />
5.Add the chili beans and let simmer for another 5 minutes.<br />
6.Taste test now, you might need to add more or less seasoning to suit your own tastes!<br />
7.Now you are ready to enjoy!<br />
~Hermity Christine<br />
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P.S. If you are interested in getting your hands on the Fuego De Sal here is more info. Pappaw's Seasoned Salt varieties are hand made in the Texas Hill Country. There are a variety of heats that includes the regular Pappaw's seasoned salt, Pappaw's Fuego De Sal which is my favorite, Pappaw's Quatro Caliente which is my husbands favorite and Pappaw's Pedos Del Diablo which is pretty dang hot and with a translation of Devil Farts you just gotta love it! We have been using these seasoned salts for quite some time now and love them! Ordering information can be obtained by emailing sales@pappaws.com.<br />
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<br />Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.com0tag:blogger.com,1999:blog-8239534998995294118.post-9317109497415802882012-08-02T10:07:00.000-07:002012-08-02T10:37:49.544-07:00Decadent Chocolate Raspberry Bars Recipe<div class="separator" style="clear: both; text-align: center;">
Decadent Chocolate Raspberry Bars</div>
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I was given an enormous bar of dark chocolate from my cousin Pete that was left over from his bakery. I mean this thing is 11 pounds of chocolate heaven. It is Callebaut brand and let me tell you it isfabulous to work with, well all except while breaking it into smaller pieces I managed to break my favorite glass bowl. This involved cuss words, and wasted chocolate. But I am sure that is due to my rudimentary version of breaking the block up, lol. I am sure there is a more professional way of doing it. So anyhow I wanted to use some of it and incorporate raspberries which I have fresh and in the freezer that needed used up. So after perusing pinterest and getting many ideas I knew what I wanted, or at least the starting point. I really never follow recipes, I am a rebel, sometimes it works out sometimes it doesn't. I didn't have any oreos for crumb crust and didn't want to make a crust so I checked out the cupboard to see what would inspire me. Ahhh a bag of sugar cookie mix. Yes, just the ticket, this would be my crust. So I took out my trusty baking pan 8x10 in size and got started. ~Hermity Christine<br />
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Printable Version Available <a href="https://docs.google.com/open?id=0B2kowdB5dVHkdWJDWmFLMGRfdjA" target="_blank">here</a>.<br />
Ingredients:<br />
~Sugar cookie mix, mine was Betty Crocker, you just add butter and an egg. You could make your own or use the kind in a tube if you wanted. You follow the directions on the package so you also need butter and egg for my version.<br />
~16 oz of chocolate, a dark or bittersweet is best, chips or cut into chunks<br />
~1 1/4 cup of heavy whipping cream<br />
~1 tbsp corn syrup (some recipes left this out but I used it)<br />
~2-3 cups of raspberries divided 2 cups for bottom 1 cup for the top; these are estimates I didn't measure how much I used lol.<br />
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1. Follow the directions on the sugar cookie mix and then press into the pan and up the sides, its kind of sticky so you might have to butter your fingers.<br />
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2. Bake the crust @ 350 until the edges are golden brown the center may still be a little soft but this is ok.<br />
3. While the crust is baking using a double boiler, heat the chocolate and heavy whipping cream until it is melted. Stirring frequently you don't want scorched cream. I don't actually have a double boiler so I just use a glass bowl that fits on top of a pan of water.<br />
4. Remove from heat and add corn syrup and stir it in.<br />
5. When the crust is done add a layer of raspberries on top of the crust. If the crust is really puffy in the center you can press it down before putting the raspberries on.<br />
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6. Pour the chocolate on top of the raspberries.<br />
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7. Refrigerate several hours until it is cooled and firm.<br />
8.Top with remaining raspberries.<br />
9. The cookie crust can make it a bit hard to cut and get out of the pan, so just be patient, they are worth it!<br />
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The recipe I used for my base is<a href="http://www.rightathome.com/Food/Recipes/Pages/RaspberryChocolateTart.aspx" target="_blank"> here.</a><br />
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<br />Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.com0tag:blogger.com,1999:blog-8239534998995294118.post-17084419179538303112012-03-01T18:20:00.000-08:002012-03-01T18:20:28.376-08:00"Pretty Eggs"<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QfYB-ce7JNA/T06NpxdQm1I/AAAAAAAAAZg/DzUb3M2UK9g/s1600/164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-QfYB-ce7JNA/T06NpxdQm1I/AAAAAAAAAZg/DzUb3M2UK9g/s320/164.jpg" width="320" /></a></div><br />
Pansy posted this in response regarding his cooking method for the eggs in the photos. They are not fried, but rather steamed in butter (how delicious is that?):<br />
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<span style="font-size: x-small;">"</span>hey katherine yer morran welkom for the fotoz they tranzlayte well in the blogosphere i dod wanna menshun the eggs aren't actually fried though for justa few moments thay do fry in the buttur but once the whites firm up around the outside edges i tayke some scalding hot water & very carefully add very small amounts all around makin shur notto pour the water on the uncooked egg whites once the mass of eggs begins to floppa bout i reduce the heat to very very low (on the stove top in the fotoz that would be about 1&1/2 to 2) place a lid over it all & tippit to let out the steam as the eggs slowly cook when the yolks turn white itz tyme to remove the eggs from the pan yummy my favorite nana who taught me this manner of egg cooking called these her "pretty eggs" my brothur & i still cook eggs this way & i shud add if the eggs are removed quickly much of the buttur remains in the skillit ps. the yolks should not be crumbly or dry dry yolks make me sad :("<br />
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And there you have it, from the poet himself. <br />
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Hermity KatherineUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-8239534998995294118.post-74538757763416779192011-12-19T15:42:00.000-08:002012-01-25T19:10:23.161-08:00Holiday Tuxedo BarsMy friend Sunny used to make such good tuxedo brownies. This is a variation on that old fashioned recipe, jazzed up for the holidays.<br />
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<a href="https://docs.google.com/open?id=0B2kowdB5dVHkMTQ5MDY0OGMtMTExNy00NDBjLTgxY2ItNzVkNGFhNThiZDk4" target="_blank">Click here for printable recipe through google docs.</a><br />
<b><i>Brownie base</i>:</b><br />
1 cup dark chocolate chips<br />
1/2 cup butter<br />
2 large eggs<br />
1 cup sugar<br />
1 teaspoon rum<br />
2/3 cup flour<br />
1/4 tsp. baking powder<br />
1/4 tsp. salt<br />
Melt chocolate chips and butter in microwave (remember not to fully melt, partially melt then stir until the rest melts). Cool slightly.<br />
Beat eggs and sugar, and rum and gradually add chocolate mixture.<br />
Add flour, baking powder and salt. Beat well. Pour in a lightly greased 9x13 inch baking pan. If you want to remove these from the pan <i>ensemble</i> to cut on a board, you may line your pan with aluminum foil, leaving enough on the edges to lift the brownies out when they are finished. Bake at 350 degrees for 30 min. Do not underbake as the layers will fall apart. Remove from oven and cool.<br />
While brownies are cooling, make...<br />
<i><b>Rum/Eggnog filling</b></i><br />
3 oz. softened cream cheese (<b>not</b> the whipped stuff)<br />
1/2 cup butter, softened<br />
3 Tablespoons eggnog<br />
1 Tablespoon rum<br />
4 cups confectioners sugar (more if needed)<br />
Beat first 4 ingredients well, gradually add sugar until consistency is like super-thick and fluffy frosting. Spread on cooled brownies. Refrigerate while making...<br />
<i><b>Chocolate Glaze</b></i><br />
1 cup dark chocolate chips<br />
1/3 cup eggnog<br />
Gently heat eggnog in saucepan. When it's hot enough to melt chocolate, remove from heat, add chips and stir vigorously, briefly returning to low heat if necessary. Spread over chilled brownies and filling.<br />
Chill for another hour, then slice. If you cut them sort of small (and you will want to, because they are rich), you can get 48 bars.<br />
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These are an all-afternoon sort of affair, so if you make them while you have other projects going (oh, say, wrapping packages or shopping online or entertaining your 5 year old grandson), it will make for a lovely afternoon of yumminess and joy.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8239534998995294118.post-31177667333614645132011-12-18T15:36:00.000-08:002012-01-25T19:24:11.381-08:00Cranberry/Pistachio Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-36HzTftb_Ls/Tu53ImJmQgI/AAAAAAAAAX0/0E_IuYOMlrw/s1600/Food+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-36HzTftb_Ls/Tu53ImJmQgI/AAAAAAAAAX0/0E_IuYOMlrw/s320/Food+002.jpg" width="320" /></a></div>
<a href="https://docs.google.com/open?id=0B2kowdB5dVHkZTU1NmJhOWYtODUxYi00ZmE1LWFmZTMtZTY5MDkxNDY3YjA1" target="_blank">Printable recipe click here.</a><br />
Ingredients:<br />
1 package Betty Crocker sugar cookie mix (in the cake mix aisle)<br />
1 package (4 serving size) instant pistachio pudding mix<br />
1/4 cup all-purpose flour<br />
1/2 cup butter, melted<br />
2 large eggs<br />
1/2 cup chopped pistachios<br />
1/2 cup chopped dried cranberries (sweetened)<br />
1 cup vanilla baking chips<br />
Oven 350 degrees. Mix dry ingredients, beat in melted butter and eggs. Stir in pistachios, cranberries and chips. Mix well. Drop by teaspoon full onto pammed cookie sheet. Bake 11 minutes. Cool on rack or board.<br />
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This was a recipe my granddaughter and I found in a magazine. It called for more cranberries and nuts, and no chips; since we are allergic to following recipes exactly, we decreased the cranberries and nuts and added the vanilla chips. It suited our taste perfectly. These really are very good cookies.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8239534998995294118.post-31975833082657341552011-10-19T11:27:00.000-07:002012-01-25T19:33:47.610-08:00Spaghetti Sauce Recipe for Freezing<div class="separator" style="clear: both; text-align: center;">
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<a href="https://docs.google.com/open?id=0B2kowdB5dVHkZmI5ZmNmN2YtNzgzMy00NDU5LThmY2MtOTY3MDYxZDM3ZjFi" target="_blank">Click here for printable recipe!</a><br />
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We had a bunch more tomatoes ripen up so I needed to make something with them. I decided I would make them into spaghetti sauce. The recipe is not exact measurement but gives you a place to start. Feel free to add or subtract your favorite spices.<br />
2 tbsp Olive Oil<br />
6-8 pounds of tomatoes (peeled) directions below.<br />
6 garlic cloves minced<br />
1 smallish onion minced<br />
2 tbsp Italian seasoning<br />
1 tbsp seasoned salt<br />
1 tsp curry<br />
1/2 tsp black pepper<br />
1/4- 1/2 cup minced bell pepper<br />
1. To peel the tomatoes bring a pot of water to a boil. Wash tomatoes then cut the top out of each tomato including the stem area. I skipped this step for the little roma tomatoes.<br />
2. Put tomatoes in the boiling water 1-2 min then remove and put in a bowl of cold water. I did a handful of tomatoes at a time because they blanched easier, if you put them all in the pot you might have to boil longer to loosen all the skin.<br />
3. In a large pot add your olive oil and saute the garlic, onion and bell pepper.<br />
4. Lower the heat, you want to slow simmer the sauce.<br />
5. Peel and add your tomatoes to the pot, takes a while to peel and add them all, so make sure to stir every once in a while.<br />
6.Add the rest of the seasoning and stir.<br />
7. To get the most out of the flavor simmer on low heat about 2 hours, stirring occasionally. Test the flavor and add spices as needed.<br />
8. If you like a chunky sauce then use a potato masher and mash everything to the consistency you like.<br />
9. For a smoother sauce, process everything in a blender or food processor.<br />
10. Put in freezer safe jars or containers.<br />
11. For use, thaw in the fridge overnight and use like any other pasta sauce.<br />
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The possibilities are endless for this sauce, add meat, add other veggies, it is all up to you. This recipe suites my tastes.Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.com3tag:blogger.com,1999:blog-8239534998995294118.post-62835852602596697502011-09-29T16:53:00.000-07:002012-01-25T19:43:11.827-08:00"I'm Not Telling" PieYesterday Hermity Christine posted that fabulous pie filling recipe... not to be outdone, I went to work today to create something equally as impressive -- and I do believe I succeeded!<br />
We told the Old Farmer that this is "Apple-Peach" pie, when in reality is it --- you guessed it --- ZUCCHINI!! I used some of the remainder of our cue ball squashes for this, as they peel, core and slice and end up looking suspiciously like sliced apples or peaches... *wink wink*<br />
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Ingredients:<br />
Crust for a 9" single crust pie<br />
<i>Filling:</i><br />
5 cups peeled, cored and sliced zucchini<br />
1 cup granulated sugar<br />
1/4 cup cornstarch<br />
1 tablespoon cinnamon (yes, I said tablespoon, we are trying to create a diversion)<br />
1/2 teaspoon nutmeg<br />
1/4 cup lemon juice<br />
<i>Topping:</i><br />
1 cup flour<br />
1/2 cup brown sugar<br />
1/2 cup cold butter<br />
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</i><br />
Preheat oven to 425 degrees. Boil zucchini, just covered in water, in a saucepan over medium high heat for 15 minutes. While this is boiling, mix sugar, cornstarch, cinnamon and nutmeg in a medium bowl. Drain zucchini (don't be too neurotic about this, you want it a little juicy). Add zucchini and lemon juice to sugar mixture. Toss to mix well. Pour into prepared pie crust. For topping, in a small bowl, use a fork to cut butter into flour and brown sugar until crumbly. Sprinkle over the top of the pie. Bake for 30-35 minutes until topping and crust are golden-brown. Serve with vanilla ice cream.<br />
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<a href="https://docs.google.com/open?id=0B2kowdB5dVHkNjIzZWQ5ZGUtNDQ0ZC00NTFmLTg3MTEtOGVlMWNkMmQzYTE1" target="_blank">Click Here for Printable Recipe!</a><br />
Woops, the photo is sideways. Ah well, you get the idea. We consumed half of it for lunch, and the Old Farmer (a zucchini despiser) <i>a) loved it </i>and <i>b) did not know the difference. </i>And I'm not telling....Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8239534998995294118.post-8340564922738844172011-09-27T17:41:00.000-07:002011-09-28T18:46:57.516-07:00Canning Apple Pie Filling Recipe<div class="separator" style="clear: both; text-align: center;">
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Today I finally got around to making the apple pie filling and canning it. I am quite excited about having it, but peeling all the little bitty apples that were given to me was a pain in the butt! Or more like pain in the hands. This recipe makes 5-6 quarts, it made 5 for me.<br />
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<b>Apple Pie Filling for Canning</b><br />
3 c. granulated sugar<br />
2 c. brown sugar<br />
1 c. cornstarch<br />
4tbsp apple pie spice or (4 tsp. cinnamon,1/2 tsp nutmeg,1/4 tsp cloves,1/4 tsp allspice)<br />
1/2 tsp cardamom (optional) I like this but not everyone does.<br />
2 tsp salt<br />
10 c. water divided<br />
3 tbsp lemon juice<br />
6 pounds of apples-give or take<br />
quart size canning jars<br />
<br />
In a large pan mix sugars, pie spice,cardamom, salt and 8 c. water. Mix well and set aside.<br />
Mix 2c. cold water, lemon juice, and cornstarch with a whisk and set aside.<br />
Sterilize canning jars, lids and rings.<br />
Peel, core and slice apples.<br />
Pack the raw slices into hot canning jars, leaving 1" of headspace.<br />
Bring sugar mixture to a boil, then stir in cornstarch mixture and whisk it quickly. When the white of the cornstarch disappears ladle, the mixture over the apples leaving 1/2" of headspace.<br />
Gently remove air bubbles and add lids and rings.<br />
Process in waterbath for 20 min, +10 minutes if over 6000 ft in elevation.<br />
Remove and let cool 24 hrs, then check for seal. Any that do not seal need to be refrigerated and used right away.<br />
<br />
Add 1 qt jar of filling to your favorite crust, bake and now you have apple pie.<br />
<a href="http://www.blogger.com/goog_576005300"><br /></a><br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B2kowdB5dVHkYTA3Y2U0NzYtYTgxNy00NzdhLWFkZGMtMTE1ZTliYzFiMjkz&hl=en">Click here to go to google documents and print the recipe card.</a>Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.com2tag:blogger.com,1999:blog-8239534998995294118.post-8961282753796385822011-09-20T10:20:00.000-07:002011-09-20T10:20:18.052-07:00Printable Recipe CardsI am working on making it so you can click on a link to go and print the recipe through google documents. It will take me a bit before I get the right template for easy printing of recipes but I wanted to let everyone know it is happening:) Please be patient as we work through this process. We are also going to be updating the look of both On the Table and the main Hermity Farmer-Women page soon as well. I will try not to have any disruptions for everyone but as we all know computers are finicky creatures, lol.<br />
~Christine~Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.com0tag:blogger.com,1999:blog-8239534998995294118.post-9745371748628164052011-09-20T08:44:00.000-07:002011-09-20T10:11:22.343-07:00Fry-Poached EggsI have recently started preparing our eggs in this old way that the Old Farmer's mother used to fix them. She called it "fry-poaching" and I have never heard that term applied in the way she used it. I think she made it up. To me it seems as if we are really steaming the eggs. <br />
:-)<br />
It works best if you use a lidded pan that is just big enough for the amount of eggs you will be cooking.<br />
<br />
Ingredients:<br />
1 tablespoon butter<br />
4 eggs<br />
1/4 cup water<br />
salt & pepper to taste<br />
<br />
Melt the butter in the frying pan over medium-high heat. Crack the eggs into the pan when butter is hot and melted -- be careful not to burn the butter. Sprinkle with salt and pepper. Let them cook on the bottom for just a moment (about long enough to get your salt and pepper and sprinkle them -- not longer than a minute or so). Pour the water around them in the pan and put the lid on tight. Depending on the size of your eggs and the degree of doneness that you want, let them steam from 2-4 minutes (about the time it takes to butter a couple of pieces of toast). If you are doing a larger pan full, you will have to steam them longer. This takes a little guesstimation and trial by error, so try not to take the lid off too much to look at them. I use a small well-seasoned cast-iron skillet with an old enamelware lid that fits tightly down over the eggs.<br />
<a href="https://docs.google.com/document/d/1yvhI-qFikvqcy0F99egioLfR06aLB2NnzD8tcRzl3i4/edit?hl=en_US"><b>To Print this recipe click here!</b></a><br />
This will take you to google documents where you can easily print the recipe.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8239534998995294118.post-41695532808155091312011-09-08T18:57:00.000-07:002011-09-28T15:08:38.609-07:00Zucchini Custard Pie<span class="Apple-style-span" style="font-size: large;">Oh my goddess, we have found the perfect way to use excess garden zucchini! We are baking, pureeing and freezing it for pie filling (recipe below).</span><br />
<span class="Apple-style-span" style="font-size: large;">To prepare zucchini:</span><br />
<span class="Apple-style-span" style="font-size: large;">Take one large zucchini and prick it full of holes,</span><br />
<span class="Apple-style-span" style="font-size: large;">Place on cookie sheet and bake at 350 degrees for an hour and a half.</span><br />
<span class="Apple-style-span" style="font-size: large;">Cool in refrigerator about an hour.</span><br />
<span class="Apple-style-span" style="font-size: large;">Slice zucchini lengthwise and use a spoon to scoop out seeds.</span><br />
<span class="Apple-style-span" style="font-size: large;">Scoop flesh into a blender or food processor. Add:</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 teaspoon cinnamon</span><br />
<span class="Apple-style-span" style="font-size: large;">1/2 teaspoon ginger</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 teaspoon nutmeg</span><br />
<span class="Apple-style-span" style="font-size: large;">1/4 teaspoon cloves</span><br />
<span class="Apple-style-span" style="font-size: large;">Puree until very smooth. I found that it works best to do about 1.5 cups at a time, perfect for the recipe.</span><br />
<span class="Apple-style-span" style="font-size: large;">At this point you can freeze your puree for later use, or move right on to pie making:</span><br />
<b><span class="Apple-style-span" style="font-size: large;">Zucchini Custard Pie</span> </b><br />
<b><span class="Apple-style-span" style="background-color: white; color: #434343; font-family: Helvetica, Arial, sans-serif; font-size: 17px; font-weight: normal;"></span></b><br />
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;"></span></span><br />
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">1 (9 inch) unbaked pie crust</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">1 1/2 cups zucchini, prepared as above</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">1 1/4 cups sugar</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">3 tablespoons flour</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">2 tablespoons butter, melted</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">1 1/2 cups half & half</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">2 eggs</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">1/4 teaspoon salt</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">1 teaspoon vanilla</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;"><br /></span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">Add melted butter to zucchini puree. Mix together sugar, flour and salt in small bowl; add to zucchini, along with eggs, half & half and vanilla. Beat well.</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;">Pour into unbaked pie crust. Bake 20 minutes at 425 degrees and 10 minutes longer at 350 degrees, test for doneness by inserting a knife -- if knife comes out clean, pie is done. As with all custards, it might appear a little bit jiggly. Let it set for 30 minutes to firm up before eating.</span></span><br />
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 17px;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B2kowdB5dVHkZDc0NzMyZDQtODlhOC00OWI5LWE1OGUtODI5M2Y5Y2ViYjRk&hl=en">Click here to go to Google Documents for a printable recipe card.</a></span></span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8239534998995294118.post-19813367140833545882011-09-07T15:55:00.000-07:002011-09-28T15:44:58.359-07:00Macaroni and Cheese BlissI just made this macaroni and cheese. It is to die for -- and probably would kill you if you ate it every day.<br />
<br />
Ingredients:<br />
8 oz. dry elbow macaroni<br />
2 quarts boiling water<br />
1/2 tsp. salt<br />
<br />
1/4 cup butter<br />
1/4 cup flour<br />
3/4 cup sour cream<br />
1/2 cup heavy cream<br />
1 1/2 cups shredded medium cheddar cheese<br />
pinch garlic powder<br />
pinch cayenne (optional, don't overdo this or the grandchildren won't like it. haha)<br />
<br />
Boil the macaroni in salted water until really tender -- none of this al dente B.S. I am talking comfort food here. Drain the macaroni.<br />
Return pan to low heat (if you don't have a gas stovetop, it will behoove you to put this on a different burner turned to low). <br />
Add the butter, and gently toss into macaroni until it melts (if you use a stick, cut it up first).<br />
Add the flour, and gently toss until macaroni is coated.<br />
Mix sour cream and cream, pour into macaroni.<br />
Add cheese, garlic and the potential cayenne, stir gently until cheese melts.<br />
That's it. Easy. And soooo creamy delicious. And do you really need a photo? It looks like macaroni and cheese, right?<br />
<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B2kowdB5dVHkZDZmMWYyNGMtY2NkYi00MzIyLTg2YWYtYTA1ZjZjZjg3YWVj&hl=en_US">Click here to go to google docs for the printable recipe card.</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8239534998995294118.post-67512371754668114332011-09-03T10:24:00.000-07:002011-09-28T19:01:48.667-07:00Green Tomato Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-G7wUj6b7vYs/TmJiAny_gvI/AAAAAAAAAVM/XeM2u0F2L1U/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-G7wUj6b7vYs/TmJiAny_gvI/AAAAAAAAAVM/XeM2u0F2L1U/s320/003.JPG" width="240" /></a></div>
<br />
The jury is still out on this one. It's hard to get used to the look of it. I think if I did it again, I would not leave it chunky, but would probably blend it to make more of an actual sauce.<br />
<br />
10-12 medium green tomatoes (enough to make about 6 cups of chopped tomato)<br />
6 onions (I used yellow)<br />
6 garlic cloves, minced<br />
4 red peppers<br />
3 jalapenos, chopped (use gloves, I removed the seeds but if you want it <i>hot</i>, leave the seeds)<br />
1 cup cilantro, chopped (I'm not a big cilantro fan, so I only used 1/2 cup)<br />
1 cup lime juice<br />
1/2 cup vinegar<br />
1 tablespoon salt<br />
1 tablespoon dried oregano<br />
1/2 tablespoon cumin<br />
2 teaspoons ground black pepper<br />
1/4 teaspoon cayenne<br />
2 teaspoons sugar<br />
<br />
Boil a large kettle of water. Drop tomatoes into the water and let it return to a boil. Immediately remove tomatoes and place in a large bowl of ice water for a few seconds until skins remove easily. <br />
Chop tomatoes and remaining vegetables into the size you would like for salsa.<br />
Combine with all other ingredients in a large pot, bring to a boil and simmer for 30 minutes, stirring occasionally.<br />
To can: <br />
Bring salsa back to a boil, then ladle into hot sterile jars (mine made about 7 pints). Wipe jar edges clean, then finger tighten lids.<br />
Process in a water bath canner for 20 minutes (that is for 5000 feet).<br />
Remove carefully and let sit for 24 hours. Check lids for seal and refrigerate any unsealed jars. <br />
<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B2kowdB5dVHkOWJhZjdiYmQtNmU4ZC00YjUwLTljMDktNWU2YTIwM2NiMDlm&hl=en_US">To print this recipe click here to go to our google documents recipe cards.</a><br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8239534998995294118.post-76895667970469144052011-09-03T09:57:00.000-07:002011-09-28T19:09:23.089-07:00Fried Zucchini with Parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MUlcEezp8CM/TmJawL4PeNI/AAAAAAAAAVI/EH5szK4B5_Q/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-MUlcEezp8CM/TmJawL4PeNI/AAAAAAAAAVI/EH5szK4B5_Q/s320/002.JPG" width="320" /></a></div>
<br />
One medium sized zucchini or summer squash (just right for 2 people).<br />
1 tbsp. olive oil<br />
1 tsp. butter<br />
1/4 tsp. Italian seasoning (or just garlic and basil if you don't have the premixed kind)<br />
1/4 tsp. black pepper<br />
pinch salt (to taste)<br />
1/4 C. freshly grated parmesan<br />
<br />
Slice squash into manageable pieces that will fit well into your skillet. If the squash isn't too seedy, you can leave the seeds. I like a few seeds, but if the squash is a big old thing, you can remove some of the seeds. Heat butter and olive oil in medium skillet over medium-high heat. Place sliced squash in pan, sprinkle with seasonings. Brown (and I mean brown, not tan mush, you know?) on one side, then flip. Sprinkle with grated parmesan and finish browning. <br />
Serve while hot. <br />
<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B2kowdB5dVHkODcxYzc0ZjUtNGE5MS00NDczLTk5ZGYtOTE4NWJhOGU2YTE5&hl=en_US">Printable Recipe Card click here.</a><br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8239534998995294118.post-38800197487309037242011-08-25T19:32:00.000-07:002011-08-25T19:35:53.333-07:00Breakup Letter<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;">Dear Martha Stewart,</span></span><br />
<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;">Why-oh-why would you call for 10 eggs and 4 cups of cream if you knew it was going to be twice the amount needed for the recipe? I am breaking up with you and going back to Betty Crocker. </span></span><br />
<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;">Sincerely,</span></span><br />
<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;">Hermity Katherine</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8239534998995294118.post-4954626032798075382011-08-25T19:11:00.000-07:002011-09-28T19:51:54.297-07:00Chocolate Zucchini Cake and Frosting Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QJ8OSM_afh0/Tlb_V43ORII/AAAAAAAABWM/4i2yvv9230k/s1600/001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-QJ8OSM_afh0/Tlb_V43ORII/AAAAAAAABWM/4i2yvv9230k/s320/001.jpg" width="320" /></a></div>
<br />
<br />
Thanks to the Mennonite Girls Can Cook and The Pioneer Woman we had the most fabulous cake after dinner tonight! No really, it is the best cake ever!<br />
<a href="http://mennonitegirlscancook.blogspot.com/2011/08/chocolate-zucchini-cake.html">http://mennonitegirlscancook.blogspot.com/2011/08/chocolate-zucchini-cake.html</a><br />
This cake has a fabulous consistency, to die for flavor and who would ever guess it was made from Zucchini! Please check out their blog and the recipe!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nFulq2SUhGQ/Tlb_amecCyI/AAAAAAAABWQ/cdXT2f40PXA/s1600/002.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-nFulq2SUhGQ/Tlb_amecCyI/AAAAAAAABWQ/cdXT2f40PXA/s320/002.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had to leave extra frosting for sampling:)</td></tr>
</tbody></table>
<br />
I didn't end up having chocolate chips so I decided to do a frosting instead. I found this recipe on The Pioneer Woman's Website. I didn't want a cream cheese or shortening based frosting so how about milk and flour! The result was terrific!<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B2kowdB5dVHkNDVjNmUwNDktMDdjNy00ZDg0LWE0YzgtNTFhMzc5ZmQxNDAw&hl=en_US">Printable Cake Recipe Click Here</a><br />
<a href="http://tastykitchen.com/blog/2010/03/a-tasty-recipe-thats-the-best-frosting-ive-ever-had/">http://tastykitchen.com/blog/2010/03/a-tasty-recipe-thats-the-best-frosting-ive-ever-had/</a><br />
<a href="http://4.bp.blogspot.com/-lP9bSUgWyiw/Tlb_eWNAR3I/AAAAAAAABWU/DlyR-8l4gJ8/s1600/005.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-lP9bSUgWyiw/Tlb_eWNAR3I/AAAAAAAABWU/DlyR-8l4gJ8/s320/005.jpg" width="320" /></a>The combination between the cake and frosting was perfect. I am not a huge cake fan but this was terrific! Now go find some zucchini and make yourself some!<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B2kowdB5dVHkOWQwMDI2NDYtZDg4Ni00YTJlLThmYTMtNGEyOTUzMmJmYmUy&hl=en_US">Printable Frosting Recipe Click Here.</a><br />
~Christine~<br />
<br />Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.com2tag:blogger.com,1999:blog-8239534998995294118.post-71537778732591826992011-08-16T19:34:00.000-07:002012-01-25T19:52:54.507-08:00Zucchini FrittersI found this recipe on the internet someplace at one of those big recipe databases. In our quest for repeatable zucchini recipes, this one hit the jackpot. The kids even liked it. They dipped theirs in ranch dressing.<br />
<br />
<a href="https://docs.google.com/open?id=0B2kowdB5dVHkZjkxYTQ1NjItNjFmYS00ZjcwLWFhN2UtN2FhZGIwOTYyNmZh" target="_blank">Click here for printable Recipe!</a><br />
<br />
Ingredients:<br />
3 1/2 cups shredded zucchini (if they are large and coarse, partially peel them and cut out big seeds)<br />
1/2 teaspoon salt<br />
4 eggs<br />
1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)<br />
2 cups flour<br />
1/2 teaspoon baking soda<br />
1 1/2 teaspoons dried oregano<br />
1 teaspoon garlic powder<br />
1 teaspoon dried basil<br />
1/2 teaspoon salt<br />
1/4 cup shredded parmesan cheese<br />
1/2 pound mozzarella cheese, sliced<br />
2 thinly sliced tomatoes<br />
Olive oil and vegetable oil, mixed in equal portions, as needed in a large skillet for frying.<br />
<br />
Oven 300 degrees. Prepare large cookie sheet with a layer of paper towel in bottom.<br />
<br />
Put shredded zucchini in a colander and sprinkle it with 1/2 teaspoon salt. Let drain 15 minutes, then press well to remove excess moisture.<br />
<br />
Meanwhile, in a large bowl, beat the eggs and buttermilk. Add zucchini and stir well. Add flour, baking soda, seasonings, and parmesan cheese. Mix thoroughly. <br />
<br />
Heat oil mixture over medium heat until oil is hot and shimmering. Drop batter by 1/4 cups full into oil (an ice cream scoop works well). Brown on one side, then turn to brown on other side. Make sure oil is not so hot that they burn on the outside without cooking through. Place on paper toweled cookie sheet. When all fritters are cooked and cookie sheet is full, cover each fritter with a correspondingly sized piece of sliced mozzarella. Place in oven for 10 minutes until cheese melts. <br />
To serve, place a tomato slice on top of each fritter and give a pinch of coarse salt.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8239534998995294118.post-78796728223674393352011-07-24T17:27:00.000-07:002012-01-25T20:02:23.507-08:00Strawberry Rhubarb PieThis is my husbands favorite pie! It is how I stole his heart.<br />
<br />
<a href="https://docs.google.com/open?id=0B2kowdB5dVHkMmZlYThiZGItZTAxMS00MTdkLTgzMjUtYTJiNjM1NWEwODM2" target="_blank">Click here for printable recipe!</a><br />
<br />
3 c. strawberries {not heaping cups}<br />
3 c. rhubarb {not heaping cups}<br />
2/3 c. flour<br />
2 c. sugar<br />
1TBSP butter or margarine<br />
<br />
Place bottom pie crust in <b>deep dish</b> pie pan. This is important or your dish will be overflowing!<br />
Mix all ingredients.<br />
Place ingredients in pie pan.<br />
Top with butter.<br />
Place remaining crust over it all and seal.<br />
Cut slits(or smiley face) to vent the pie.<br />
Cover edges with aluminum foil strips.<br />
Place on a cookie sheet.<br />
Bake at 425 degrees for 45-55 minutes removing the foil strips the last 15 minutes so the edges can brown. The center will be brown and bubbling when it is done.<br />
<br />
If using frozen ingredients make sure to thaw and drain before using to avoid a runny pie!<br />
<br />
I must not have measured the rhubarb and berries well because it was overflowing my deep dish pie plate, made for an ugly pie, but it should taste good. I am including my embarrassing looking pie in the photos, to show that even somebody who normally makes beautiful pies, has some oops's.<br />
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<a href="http://2.bp.blogspot.com/-BP3hG5JNbJ8/Tiy4UWYKE8I/AAAAAAAABVY/A-rMveFTJZQ/s1600/135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-BP3hG5JNbJ8/Tiy4UWYKE8I/AAAAAAAABVY/A-rMveFTJZQ/s320/135.jpg" width="320" /></a></div>Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.com3tag:blogger.com,1999:blog-8239534998995294118.post-48389523422825095302011-07-08T11:38:00.000-07:002012-01-25T20:11:29.635-08:00Beet Green and Apple SaladCan you tell we have a surplus of beet greens in the garden right now? We also have a lot of spinach, and the lettuce is starting to come along nicely. This salad should be made right before sitting down to eat, that way the apples stay fresh and the dressing doesn't cause things to wilt. <br />
<br />
<a href="https://docs.google.com/open?id=0B2kowdB5dVHkMjk3OThhNTItMWEzNy00MDE5LTk2ODMtNjA5MWQyYzNkYjQ0" target="_blank">Printable Recipe Click Here!</a><br />
<br />
Salad:<br />
3 cups small beet greens, carefully washed, stems removed<br />
1 cup spinach greens, ""<br />
1 cup baby greens, ""<br />
2 apples, cored and diced (skins on)<br />
1/4 cup slivered almonds<br />
Tear greens into salad bowl, top with apples and almonds<br />
<br />
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<a href="http://4.bp.blogspot.com/-N57MoU69huE/ThdL2Pu5BHI/AAAAAAAAAUE/pS1cmPN3MX4/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-N57MoU69huE/ThdL2Pu5BHI/AAAAAAAAAUE/pS1cmPN3MX4/s320/001.JPG" width="320" /></a></div>
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<br />
Dressing:<br />
1/4 cup olive oil<br />
2 tablespoons balsamic vinegar<br />
1 teaspoon prepared mustard (dijon or yellow)<br />
1 teaspoon honey<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
1/8 teaspoon nutmeg<br />
(this dressing had me at the nutmeg)<br />
Immediately before serving, whisk dressing and pour over salad.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8239534998995294118.post-40722094009182473232011-07-06T15:25:00.000-07:002012-01-25T20:19:41.413-08:00Wilted Beet Greens in Bacon VinaigretteNot everyone in our family likes cooked greens. For those of us who do, this was a good enough recipe that we ate it all up, so no photos; although wilted greens are really not that photogenic anyway.<br />
<br />
<a href="https://docs.google.com/open?id=0B2kowdB5dVHkNjFjYzk2MDEtZTMwNS00ODlmLWJiYjgtNWY5OGI3MGRlYmFj" target="_blank">Print Click Here</a><br />
<br />
Ingredients:<br />
3 slices bacon, cut into 1/2" pieces<br />
1/2 medium onion, diced<br />
3 garlic cloves, minced<br />
6 radishes, sliced<br />
4 cups chopped beet greens, (rinse well and dry before chopping)<br />
1 tablespoon sugar, dissolved in 2 tablespoons water<br />
2 tablespoons cider vinegar<br />
<br />
Cook bacon until bits are crispy. Add onion, garlic and radishes, cook over medium heat just until tender. Add beet greens, sugar water and vinegar. Cook, slightly stirring, until greens are tender -- once the greens are added it will only take about 5 minutes for them to become tender enough. Don't let them overcook and get mushy. Serves 4.<br />
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<br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8239534998995294118.post-12008926711598197652011-06-28T10:34:00.000-07:002012-01-25T20:28:33.322-08:00Strawberry Lemonade Slushie RecipeThe kids wanted lemonade slushies with a picnic lunch today. I didn't have any ice so I had to improvise. This is what I came up with and its YUMMY! This recipe is certainly not rocket science so feel free to improvise to meet your own tastes.<br />
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<a href="http://4.bp.blogspot.com/-cBN_GqtFVEw/TgoO0vEUPEI/AAAAAAAABTo/nOeB5eGtxhk/s1600/IMG_1774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-cBN_GqtFVEw/TgoO0vEUPEI/AAAAAAAABTo/nOeB5eGtxhk/s400/IMG_1774.JPG" width="300" /></a></div>
<a href="https://docs.google.com/open?id=0B2kowdB5dVHkNTE4NzQ5NWEtYWVhYi00NWQ2LWFiYjYtYTkzMzJhYmFhMDUw" target="_blank">Printable Recipe</a><br />
<br />
Recipe:<br />
Pink lemonade powder to make 1.5 quarts (this is the size of my blender)<br />
2c. frozen strawberries<br />
Cold Water<br />
1 tsp honey<br />
*Put lemonade, strawberries and honey in the blender, fill the rest of the way with cold water.<br />
*Blend until consistency resembles slushie. <br />
*Pour and enjoy!<br />
** if you like your drinks more tart you can leave out the honey, but honey is great for helping out those seasonal allergies!Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.com1tag:blogger.com,1999:blog-8239534998995294118.post-81267844027671966652011-06-07T15:38:00.000-07:002012-01-25T20:39:37.406-08:00Peach Margarita Bread<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #38761d;"><a href="https://docs.google.com/open?id=0B2kowdB5dVHkMjM2NTE3ZjAtOTA3Yy00NTA5LWI0YjYtYjE0Njk5YWRhN2Zi" target="_blank">Printable Recipe</a></span><br />
<span class="Apple-style-span" style="color: #38761d;">In mixer bowl:</span></div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #38761d;">2 1/4 cups flour</span></div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #38761d;">3 tablespoons sugar</span></div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #38761d;">1 tablespoon baking powder</span></div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #38761d;">1/2 teaspoon baking soda</span></div>
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<span class="Apple-style-span" style="color: #38761d;">1/4 teaspoon salt</span></div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #38761d;">Mix on "stir" speed a few seconds, then add:</span></div>
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<span class="Apple-style-span" style="color: #38761d;">2 tablespoons olive oil</span></div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #38761d;">12 oz. Mike's Peach Margarita alcoholic beverage (flavored beer, you know, like Mike's hard lemonade)</span></div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #38761d;">Beat on speed 2 for a couple of minutes until all ingredients are blended. </span></div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #38761d;">Pour into an 8 inch loaf pan (it makes a small loaf, I doubled it and made two -- I don't think you would want to double it and put it in a larger loaf pan because it might not get done enough in the middle). </span></div>
<div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #38761d;">Bake at 400 degrees, 45 minutes. Cool well before serving and slice with a sharp bread knife.</span></div>
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<a href="http://2.bp.blogspot.com/-0HwYyvMokGs/Te6oEGzRVFI/AAAAAAAAASE/Zz-jMwczz_M/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-0HwYyvMokGs/Te6oEGzRVFI/AAAAAAAAASE/Zz-jMwczz_M/s320/002.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #38761d;"> </span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8239534998995294118.post-82207533822905673092011-06-05T21:17:00.000-07:002012-01-25T20:46:25.813-08:00Lemon Poppyseed SconesThese are my favorite and I always use the base recipe for other scone combinations.<br />
<a href="https://docs.google.com/open?id=0B2kowdB5dVHkYmUzMDU1NDgtZmY3Ny00NjA3LWFlMTctM2RlOWYwYmMxNjli" target="_blank">Printable Recipe</a><br />
With a mixer or pastry cutter or large forks, whatever suites your fancy;<br />
Mix until it resembles small crumbs:<br />
1/3 c. cold butter<br />
2 c. flour<br />
1 TBSP baking powder<br />
1 tsp salt<br />
2 TBSP poppy seeds<br />
<br />
In a 1 c. liquid measuring cup pour 3/4 c. milk or soymilk and to that add 2 TBSP of lemon juice.<br />
Add to the crumb mixture and mix just until combined.<br />
<br />
Pat into a 1 inch thick circle on a floured surface and then cut into slices. Pizza style, I usually get 8 slices.<br />
Sprinkle with sugar if so desired.<br />
<br />
Bake at 425 for roughly 12 minutes depending on your oven. They will be golden brown on the outside.<br />
We like to eat ours with butter but feel free to eat them however you please;)<br />
<br />
I don't have the energy to go photograph them right now so use your imaginations!<br />
<br />
~Christine~Christinehttp://www.blogger.com/profile/05404319893379326705noreply@blogger.com0tag:blogger.com,1999:blog-8239534998995294118.post-66249089743261397802011-05-29T13:44:00.000-07:002012-01-25T20:51:37.931-08:00Rhubarb CakeThis is my mother-in-law's recipe for rhubarb cake. It is the only way the Old Farmer will eat rhubarb. Lovely served with whipped cream, although my father-in-law always just poured fresh cream over it. Interestingly, many years ago when I asked for the recipe, she handed me a "Paralyzed Veterans of America" notepad to jot it down. I still have that same little hand written note on veteran notepaper. Seems appropriate to share it on Memorial Day.<br />
<a href="https://docs.google.com/open?id=0B2kowdB5dVHkMTQwYzJlZTEtY2U4YS00Mjc1LWEzZmMtODg3NGViZTc3NGY2" target="_blank">Print Here!</a><br />
Cake:<br />
1 1/2 cups sugar<br />
1 egg<br />
1 cup sour milk (add a tablespoon of vinegar to whole milk)<br />
1/2 cup shortening<br />
2 cups chopped rhubarb<br />
2 cups flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
Topping (mix together in small bowl):<br />
1/3 cup sugar<br />
1 tablespoon cinnamon<br />
Mix all ingredients and beat together well. Pour into a greased 9x13 baking pan. Sprinkle topping evenly over the top. Bake at 350 degrees 40-45 min. <br />
<br />
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