Some days a good tummy filling country meal is in order.
Today was one of those days.
Sauerkraut and wieners, country fried potatoes straight from the garden,
cucumbers and sliced onions also straight from the garden, corn bread
and pinto beans cooked to perfection.
Yum!
BLTs are one of the most popular sandwiches in the world.
Here’s how to make the perfect one!
Start with four strips of a good quality bacon.
Place them in a large, non-stick skillet in basket weave pattern.
Fry until crisp but not burned!
My kitchen needs a complete overhaul.
But first, cake!
I couldn’t decide whether this should be a garden post or a kitchen post, since the potatoes were dug specifically for potato soup (requested by grandson Zeke.)
This is one hill of potatoes from this year’s crop….nearly 4 pounds. I’m quite pleased with the yield.
Potato soup it is!!!
Nothing is more frustrating than getting in the middle of a recipe and finding that you have run out of an ingredient. I try my best to keep well-supplied with everything needed to put that perfect dish on the table, but sometimes I slip. It doesn’t help that I have three more cooks that use my kitchen and no matter how much I preach, they use the last of something and put the jar/bottle back on the shelf empty!
Fresh veggie time is just around the corner and I definitely want to be ready, so this coming week my kitchen is getting a complete overhaul!
Wish me luck!
Works great now!!!! Thanks a million!!!
This is a recipe that I have made countless times, and I was surprised recently, to find that some of my friends have never even eaten these yummy treats.
I shall remedy that by posting my favorite recipe for them so that anyone who wishes can try them.
Ingredients
2 cups sugar
1 stick butter
1/4 cup cocoa powder
1/2 cup evaporated milk
Combine in saucepan. Bring slowly to a boil, stirring constantly, and boil for 1 minute.
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Remove from heat and add:
1/2 cup peanut butter
1 teaspoon vanilla
3 cups minute oats
Mix well and drop (by desired sized spoonsful) onto waxed paper.
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Cooks note: An eighteen ounce box of oats is exactly enough for TWO batches!!!
INGREDIENTS
2 packs yeast
1/3 cup warm water 105 to 115 F.
1 1/2 cups milk
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/3 cup butter softened
5 cups all-purpose flour
Oil for frying
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GLAZE
1/2 cup butter melted
2 cups powdered sugar
2 teaspoons vanilla
5 to 7 tablespoons evaporated milk.
Combine lukewarm water and yeast in large mixer bowl. Let sit for 5 minutes.
Heat milk and let cool to lukewarm.
Add milk, sugar, salt, eggs, butter and 2 cups of flour to yeast mixture. Mix for 2 minutes at medium speed. Add remaining 3 cups of flour.
Form dough into a ball, cover and let rise 2 hours.
Roll dough out to about 1/4 inch thickness and cut out doughnuts. Fry in hot oil turning once, until golden brown.
Roll in glaze. (or other coating of your choice)
I love a good loaf of raisin bread, moist, dense, slightly sweet with a hint of cinnamon, and loaded with plump, tasty raisins.
There are some fairly decent ones sold commercially, but as is true with most things. “home made is better.”
I have never tried making raisin bread from scratch, so I went looking for a good recipe. I found one to my liking on the King Arthur site, With a few tweaks, I think it will be one I will use often.
What a treat, toasted and slathered with butter as an accompaniment to my morning coffee!! Yummm!
Ingredients
3/4 cup warm milk
2 tablespoons butter softened
1/2 cup raisins
1/4 cup brown sugar
1 1/4 teaspoons salt
2 1/2 teaspoons yeast
1 teaspoon cinnamon
1/4 to 1/3 cup lukewarm water
3 cups all-purpose or bread flour
Combine all ingredients, mix and knead well. Let rise 2 hours.
Punch down and form into loaf in greased 8 1/2″ X 4 1/2″ loaf pan.
Let rise until until one inch above top of pan (1 1/2 to 2 hours)
Bake at 350* for 40 to 45 minutes.
Cooks note: I would add a bit more cinnamon, more sugar and more raisins!!
Years ago, Shoney’s restaurant chain had a delicious pie on their menu that never failed to get rave reviews. It consisted of a buttery, slightly sweet crust, filled with large, whole, fresh strawberries swimming in a thick, strawberry flavored glaze.
Home bakers wanted to create it in their own kitchens, so manufacturers soon came up with a glaze that was sold in the produce section of grocery stores right alongside the cartons of fresh berries.
Then, a recipe came out that used strawberry gelatin as a base, and that was immediately my favorite!
INGREDIENTS
1 nine inch pie crust (baked)
4 cups fresh strawberries
1 1/2 cups water
3/4 cup sugar
2 tablespoons corn starch
1 pkg (3 oz. size) strawberry gelatin
Place strawberries in crust. (whole or cut into desired shapes/pieces.) I prefer whole or just halved. Smaller pieces will cook slightly and change the flavor of the pie.
Combine water, sugar, and cornstarch in saucepan. Cook over medium heat, stirring constantly until mixture is clear and thickened. Remove from heat and add gelatin. Stir until well dissolved.
Pour hot mixture over berries in crust. Refrigerate until cold and set. Top with whipped topping.
Fund raiser strawberries are due in soon!!
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