The cherries this year are fabulous, find your local road side stand...they are everywhere...how much do you think they make in a day anyway? Anyway find your local stand and buy some good cherries for this recipe!
Cherry Cobbler
B. Lowe
2 cups cherries, seeded and drained
1 cup cherry juice
¾ cup sugar
3 tablespoons flour
1 cup sifted flour
1 teaspoon Calumet Baking Powder
2 tablespoons sugar
¼ teaspoon salt
3 tablespoons butter or other shortening
1/3 cup milk (about)
Put cherries and cherry juice in baking dish. Combine sugar and flour, and sprinkle over top. Put in oven and stir occasionally until mixture is heated. Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Cut in shortening. Add milk gradually until soft dough is formed. Roll 1/3 inch thick on slightly floured board. Place on hot cherry mixture. Bake in hot oven (425F) 30 mins. Serves 8.
Monday, August 15, 2011
Saturday, August 13, 2011
Pineapple Crushed Cake
Love love love this recipe, I don't know why because usually I'd have a major texture issue with this? Maybe it's because I love Pineapples so much (if only they weren't so Messy to cut up fresh). Anyway, enjoy the recipe, it is a good one for the summer because the oven does not have to be on very long.
Pineapple Crushed Cake B. Lowe
1 9-oz package Cool Whip
1 package Jiffy Cake Mix – Yellow
1 8-oz cream cheese
1 package Instant pineapple or lemon pudding
2 cups milk
1 large can crushed pineapple
9 x 13 pan
Bake cake mix as directed – 15 minutes. Cool well. Mix cream cheese and add milk slowly. Add pudding. Let thicken pour on top of cake – drain pineapple well and place on top of cream cheese mixture. Put 9-oz container of cool whip on top of pineapple. Add slivered or chopped nuts.
Friday, August 12, 2011
Zucchini Stew
I found this recipe on Allrecipes: http://allrecipes.com/recipe/zucchini-stew/detail.aspx
The reviews said it lacked taste so I doctored it as such:
2 zucchini, diced
1 onion, chopped
1 cup chicken broth
2 (14.5 ounce) cans peeled and diced tomatoes
6 fresh basil leaves
2 4 inch long pieces of oregano (just the leaves)
1 4 inch long piece of parsley (just the leaves)
2 cups uncooked white rice
2-3 lbs turkey meatballs (cooked)
1 tablespoon dried red chili flakes
1-2 teaspoons dried jalapenos
salt and pepper to taste
Directions
In a large pot, combine zucchini, onion, and chicken broth. Cover with 2 inches of water. Bring to a boil over medium heat. Stir in tomatoes, basil, oregano, parsley and rice; reduce heat and simmer for about 15 minutes - covered but watch the amt of liquid, I had to add some more.
Stir in Chili & jalapeno flakes and meatballs adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.
Delicious! I served w/Parmesan cheese on top.
This recipe made A TON, next time I'll probably cut in half and that will still be enough for dinner and another dinner for 2 and probably 1 person's lunch.
The reviews said it lacked taste so I doctored it as such:
2 zucchini, diced
1 onion, chopped
1 cup chicken broth
2 (14.5 ounce) cans peeled and diced tomatoes
6 fresh basil leaves
2 4 inch long pieces of oregano (just the leaves)
1 4 inch long piece of parsley (just the leaves)
2 cups uncooked white rice
2-3 lbs turkey meatballs (cooked)
1 tablespoon dried red chili flakes
1-2 teaspoons dried jalapenos
salt and pepper to taste
Directions
In a large pot, combine zucchini, onion, and chicken broth. Cover with 2 inches of water. Bring to a boil over medium heat. Stir in tomatoes, basil, oregano, parsley and rice; reduce heat and simmer for about 15 minutes - covered but watch the amt of liquid, I had to add some more.
Stir in Chili & jalapeno flakes and meatballs adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.
Delicious! I served w/Parmesan cheese on top.
This recipe made A TON, next time I'll probably cut in half and that will still be enough for dinner and another dinner for 2 and probably 1 person's lunch.
BabyGirl Shower Punch
Raspberry Ginger Ale Punch B. Lowe
1 package frozen red raspberries or strawberries
1 quart raspberry sherbet (pineapple or lemon)
1 large can unsweetened pineapple juice
3 quarts ginger ale
Put frozen fruit into punch bowl. Add sherbet, then fruit juice stirring them in. Add ginger ale just before serving. Makes 1 ½ gallons. Author suggests using purchasing ice blocks to keep cool or making your own decorated with berries & mint inside.
I would recommend the raspberry or lemon sherbet instead of pineapple unless you REALLY REALLY like Pineapple.
1 package frozen red raspberries or strawberries
1 quart raspberry sherbet (pineapple or lemon)
1 large can unsweetened pineapple juice
3 quarts ginger ale
Put frozen fruit into punch bowl. Add sherbet, then fruit juice stirring them in. Add ginger ale just before serving. Makes 1 ½ gallons. Author suggests using purchasing ice blocks to keep cool or making your own decorated with berries & mint inside.
I would recommend the raspberry or lemon sherbet instead of pineapple unless you REALLY REALLY like Pineapple.
Thursday, August 11, 2011
Best Zucchini Bread
...if I do say myself.
I found this recipe on the Land o Lakes website:
http://www.landolakes.com/recipe/742/zucchini-bread
Zucchini Bread
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups sugar
1 cup Land O Lakes® Butter, softened -- I didn't have so I used Margarine
3 Land O Lakes® All-Natural Eggs
1 tablespoon vanilla
2 medium (2 cups) zucchini, shredded
1/2 cup chopped walnuts
Directions
Heat oven to 350°F. Grease bottom only of 2 (8x4-inch) loaf pans; set aside.
Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg in large bowl; set aside.
Combine sugar, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until smooth. Reduce speed to low; add flour mixture. Continue beating until well mixed. (Mixture will be very thick.) Stir in zucchini and walnuts.
Spread batter into prepared pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; store refrigerated.
If you need it to cook faster - make muffins or mini pans instead - it took the time down by half! Enjoy!
I found this recipe on the Land o Lakes website:
http://www.landolakes.com/recipe/742/zucchini-bread
Zucchini Bread
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups sugar
1 cup Land O Lakes® Butter, softened -- I didn't have so I used Margarine
3 Land O Lakes® All-Natural Eggs
1 tablespoon vanilla
2 medium (2 cups) zucchini, shredded
1/2 cup chopped walnuts
Directions
Heat oven to 350°F. Grease bottom only of 2 (8x4-inch) loaf pans; set aside.
Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg in large bowl; set aside.
Combine sugar, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until smooth. Reduce speed to low; add flour mixture. Continue beating until well mixed. (Mixture will be very thick.) Stir in zucchini and walnuts.
Spread batter into prepared pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; store refrigerated.
If you need it to cook faster - make muffins or mini pans instead - it took the time down by half! Enjoy!
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