Small Farmer's Journal

Facebook  YouTube

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT

Recipes

Almond-Coated Chicken Breasts

  • 1/4 cup, slivered or sliced almonds chopped
  • ¼ cup all-purpose flour
  • ¼ cup freshly grated Parmesan cheese
  • ½ tsp. crushed dried rosemary
  • ½ tsp. salt
  • Freshly ground pepper
  • 1/3 cup buttermilk
  • 6 boneless skinless chicken breast halves
  • 3 Tbsp. melted butter

Preheat oven to 350º F.

In a large zip-lock bag mix almonds, flour, cheese, rosemary, salt and pepper to taste.

Pour buttermilk into a shallow dish. Dip chicken in buttermilk, then roll in nut and flour mixture to coat.

Place chicken breasts in a 9×13-inch glass baking dish lightly coated with cooking spray or oil and drizzle with the melted butter.

Bake uncovered, until chicken is no longer pink in the center, 35 to 40 minutes.

Apple Gingerbread Upside-Down Cake

  • 3 tbsp butter
  • 4 large tart apples
  • 3/4 cup light brown sugar
  • 1 tsp cinnamon
  • 1 cup sifted flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup shortening
  • 1/4 cup sugar, white or brown
  • 1 egg, well beaten
  • 1/2 cup molasses
  • 1/2 cup sour milk

Spread softened butter over bottom of heavy (8 x 8 inch) baking pan.

Pare apples and slice thin.

Arrange half of apples over bottom of pan, sprinkle with half of brown sugar and cinnamon mixed together, add remaining apples and sprinkle with remaining sugar and cinnamon.

Cook over low heat while preparing batter.

Sift flour, baking powder, soda, salt and spices together 3 times.

Cream shortening with sugar until fluffy.

Add egg and beat thoroughly.

Add sifted dry ingredients alternately with molasses and milk, beating well after each addition.

Pour gingerbread batter over apples and bake in moderate oven (350 degrees F) about 45 minutes.

Turn out upside down.

Pear Gingerbread Upside Down Cake – Increase butter to 4 tablespoons, use 1/2 cup granulated sugar instead of brown, omit cinnamon and use cooked pear halves for apples. Melt butter in pan, add sugar and stir until melted. On this arrange pears, cut side down. Pour gingerbread batter over pears and bake as above. If pears are very large it may be necessary to slice them.

Applesauce Biscuits

  • 2 cups sifted flour
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 egg, beaten
  • 3 tbsp cold shortening
  • 1/2 cup tart applesauce
  • 1/4 cup thick sour cream
  • 1/2 cup grated American cheese

Sift flour, baking powder, soda and salt together.

Cut in shortening.

Combine egg, applesauce and sour cream.

Add to sifted dry ingredients, mix quickly, turn out onto a floured board and knead lightly for a few seconds.

Roll out to 1/2-inch thickness.

Cut into 2 inch biscuits and place on baking sheet sprinkled with grated cheese. Bake in hot oven (400 degrees F) 15 minutes.

Bacon Wrapped Dates

  • 18 Large Medjool Dates
  • 18 Pieces Gruyere or Parmesan cheese ( about 1” x 1/4”)
  • 6 slices bacon, each cut into thirds

Preheat oven to 450 degrees.

Slit each date along one side and remove the pit.

Insert a piece of cheese into each date.

Wrap a piece of bacon around each stuffed date and secure with a toothpick.

Put the dates on a parchment lined baking sheet.

Bake for about 6-7 minutes until the bacon on top is crisp.

Using tongs, turn the dates and bake for another 6-7 minutes until the bacon is crisp.

Remove from the oven and place the dates on to a paper towel lined plate to absorb any grease from the bacon.

Dates may be arranged on a platter as an appetizer, or used as a fresh baby greens salad topper.

Banana Chocolate Cake

  • 2-1/4 cups sifted cake flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2/3 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 oz. (squares) chocolate, melted
  • 1 tsp vanilla
  • 1 cup mashed ripe bananas (2 to 3)
  • 1/2 cup sour milk or buttermilk

Sift flour, baking powder, soda and salt together.

Cream shortening with sugar until fluffy.

Add eggs, one at a time, beating thoroughly after each is added.

Add chocolate and mix thoroughly.

Stir in vanilla.

Add sifted dry ingredients alternately with bananas and milk in small amounts, beating well after each addition.

Turn into greased pans and bake in moderate oven (350 degrees F) 30 to 35 minutes.

Barley Salad

Dressing:

  • 1 Tbsp. olive oil
  • 1 Tbsp. grated lemon rind
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. whole-grain Dijon mustard
  • ½ tsp. freshly ground black pepper

Salad:

  • 1 cup uncooked pearl barley
  • 1 cup coarsely chopped red bell pepper
  • ¾ cup chopped red onion
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 1 ¼ tsp. salt
  • 1 (16-ounce) bag frozen shelled edamame (green soybeans), thawed

To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended, set aside.

To prepare salad, cook barley according to package directions.

Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.

Add the dressing and toss gently to coat evenly. Let stand 10 minutes. 6 servings.

Bittersweet Chocolate Coating

  • 3 squares Unsweetened Chocolate
  • 1/3 cup sugar
  • 4 Tbsp. water

Melt chocolate in small bowl over hot water; cool.

Bring sugar and water to a boil and boil 1/2 minute. Cool until lukewarm.

Add gradually to chocolate, stirring until blended.

Cool, stirring occasionally.

Makes enough frosting to cover tops of 16 bars, 4×1 inches.

Black Bean & Rice Salad

  • ½ cup olive oil
  • 3 Tbsp. orange juice
  • 2 Tbsp. red wine vinegar
  • 1 garlic clove, minced
  • ½ tsp. ground cumin
  • 1 tsp. chili powder
  • ¼ tsp. Tabasco sauce
  • ¾ tsp. salt
  • Freshly ground pepper
  • 3 cups cooked long-grain white rice
  • 2 15-oz. cans black beans, drained and rinsed
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • ½ cup chopped green onion, including some tender green tops
  • ¼ cup chopped fresh cilantro

To make the dressing; whisk together oil, orange juice, vinegar, garlic, cumin, chili powder. Tabasco, salt, and pepper to taste.

In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.

Add more dressing just before serving, as needed.

Serve cold or at room temperature. Serves 8.

Black Bean Pumpkin Chili

  • 1 large yellow onion
  • 1/2 cup yellow bell pepper, chopped
  • 1/2 cup green bell pepper chopped
  • 3 Tbsp. olive oil
  • 3 large garlic cloves, minced
  • 4 cups chicken broth
  • 3 – 15 oz. cans black beans, rinsed and drained
  • 2 1/2 cup cooked ground turkey
  • 1 – 15 oz. can solid pack pumpkin
  • 1 – 15 oz. can petite diced tomatoes
  • 2 tsp. parsley flakes
  • 2 1/2 tsp. chili powder
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. ground cumin
  • 3/4 tsp. salt
  • Diced fresh cilantro (optional)
  • Sour cream (optional)

In a large Dutch oven, saute the onion and pepper in the olive oil until tender.

Add the garlic, and cook a minute more.

Add the remaining ingredients, stirring to mix.

Bring to a simmer, cover and cook for at least an hour, or longer for flavors to meld, stirring occasionally to prevent burning.

Ladle into bowls and top with diced cilantro and sour cream if desired.

Bran Biscuits

  • 3/4 cup sifted flour
  • 1 cup bran
  • 2-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold shortening
  • 1/3 to 1/2 cup milk

Combine dry ingredients and mix together thoroughly.

Cut in shortening; add enough milk to make a soft dough.

Roll out 1/2-inch thick on lightly floured board, cut into rounds with a floured cutter and place on greased baking sheet.

Bake in hot oven (400 degrees F) 15 minutes.

Broccoli Souffle

  • 3 Tbsp. butter
  • 3 level Tbsp. flour
  • Salt
  • Cayenne pepper
  • 3/4 cup milk
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. dry mustard
  • 3 egg yolks
  • 1 cup broccoli, cooked al’dente
  • 4 beaten egg whites
  • Sweet butter

Melt the fat and add flour, salt, cayenne pepper and, when well blended, pour on the milk.

Stir until the mixture thickens; add grated Parmesan cheese, mustard, egg yolks, and broccoli, cooked and strained. Then fold in beaten egg whites.

Grease a souffle dish and pour in the mixture and bake for half an hour in a 400 degree F. oven.

Remove, and put a few curls of sweet butter on top.

Camp Biscuits

  • 2 cups sifted flour
  • 3-3/4 tsp baking powder
  • 1 tsp salt
  • 6 tbsp cold shortening
  • 3/4 cup dry milk

Sift flour, baking powder and salt together.

Cut in shortening, stir in milk quickly and knead lightly for a few seconds, using as little flour as possible on board.

Roll to 1/4-inch thickness and cut with floured 2-1/2 inch cutter.

Cook in lightly greased hot skillet over very low heat until biscuits are brown on underside and raised to height of 1 inch.

Turn and brown on other side.

Caramel Cinnamon Muffins

  • 3 tbsp butter
  • 2/3 cup brown sugar
  • 2 cups sifted flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 egg
  • 1 cup milk
  • 2 tbsp melted shortening

Grease muffin pans and place 1/2 tsp butter and 1 tsp brown sugar in each cup.

Sift flour, baking powder, salt and cinnamon together.

Beat egg; add milk, shortening and remaining 1/4 cup brown sugar. Add to sifted dry ingredients, stirring only enough to dampen all the flour.

Fill prepared muffin pans 3/4 full and bake in hot oven (425 degrees F) 20 minutes.

If desired, chopped nuts or raisins may be added to the butter and brown sugar in the bottom of the cup.

Carrot Pudding

Guest recipe from Rebecca Young, Lisbon, Iowa

“Dear Kristi: The following is a really special recipe I was given by a friend, Mary Christiansen of Quinault, Washington. She received it from her paternal grandmother, Leone Northrup. I was suspect of this the first time I was offered it, but it was FABULOUS!”

Makes 4 pints

  • 1 cup raw, grated carrot
  • 1 cup raw, grated potato
  • 1 cup sugar
  • 1 cup nuts
  • 1/4 cup oil
  • 1 tsp. each of cinnamon, cloves, nutmeg and soda
  • 1/2 tsp. salt
  • 1 cup raisins
  • 3 Tbsp. cold STRONG coffee

Combine and fill pint jars just over 1/2 full.

Steam in water bath canner 3 to 3-1/2 hours. Jars will seal and it keeps forever (she wasn’t kidding!).

To serve:
Set the opened jar in boiling water till the pudding is warm or heat in microwave.

Serve with hard sauce of:
1-1/2 Tbsp. of butter and 3 Tbsp. flour (melt butter and blend in flour). Add 3/4 cup brown sugar and 1-1/2 cup water. Boil till thick. Add a pinch of salt and 1/2 tsp. of vanilla.

“I hope everyone enjoys this as much as I did. It is a great put-up food for the winter and the only dessert that comes out of a jar in our house (hahaha).”

Chicken Salad with Blue Cheese & Grapes

  • 1/3 cup plus 2 Tbsp. mayonnaise
  • 1 ½ Tbsp. white wine vinegar
  • 3 oz. crumbled blue cheese
  • 2 ½ cups diced roasted chicken
  • 1 ½ cups halved red and green grapes
  • 2 celery ribs, finely diced
  • 3 Tbsp. chopped fresh parsley
  • Salt and freshly ground pepper to taste
  • ¼ cup salted roasted sunflower seeds

In a large bowl, whisk the mayonnaise with the vinegar. Fold in the crumbled blue cheese.

Add the chicken, red and green grapes, celery and parsley and fold gently.

Season with salt and pepper.

Fold in the sunflower seeds and serve.

Serves 4.

Chocolate Almond Bread

  • 2 eggs
  • 1 cup brown sugar
  • 2 oz. (squares) chocolate, melted
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp baking powder
  • 2/3 cup sifted flour (about)
  • 2 tbsp milk
  • 1/3 cup chopped almonds
  • 1/2 recipe meringue

Beat eggs, add sugar and beat together thoroughly.

Add melted chocolate.

Sift cinnamon, allspice, baking powder and flour together and add alternately with milk to creamed mixture.

Add almonds and stir until mixture is well blended.

Spread 1/2-inch thick in shallow pans and bake in moderate oven (350 degrees F.) 20 minutes.

When baked, cut into strips, frost with meringue and brown slightly.

Chocolate Oatmeal Cookies

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs, unbeaten
  • 1/2 cup sifted all purpose flour
  • 1 3/4 cups rolled (not quick-cooking) oats
  • 2 one-ounce squares unsweetened chocolate, melted
  • 1/2 tsp. vanilla

Grease cookie sheet.

In medium sized bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Sift and add flour; stir in rolled oats; blend well.

Stir in melted chocolate and vanilla.

Drop batter by teaspoons, 1 inch apart, onto prepared cookie sheet.

Bake in 350 degree oven 12-15 minutes or until lightly browned.

Cool on a wire rack.

Clam Fritters

(Batter)

  • 4 heaping Tbsp. flour
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp. oil
  • 3 Tbsp. milk
  • Salt
  • 2 Tbsp. Milk
  • 1 level tsp. baking powder
  • 1 stiffly beaten egg white
  • 12 clams (without shells)

Beat flour, 1 egg, 1 egg yolk, oil, milk, a pinch of salt until quite smooth.

Add the extra milk, baking powder and beaten egg white.

Place in the refrigerator for half an hour.

Dip clams one at a time in the batter, drop in the deep, hot fat and fry until golden brown. Eat immediately.

College Fudge Bars

  • 1/2 cup sifted flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup butter or other shortening
  • 2 squares Unsweetened Chocolate, melted
  • 1 cup sugar
  • 2 eggs, well beaten
  • 1/4 cup milk
  • 1 tsp. vanilla
  • 1 cup chopped walnuts (optional)

Sift flour, baking powder and salt.

Add butter to chocolate and mix well.

Add sugar gradually to eggs, beating thoroughly; then add chocolate mixture and blend.

Fold in flour. Add milk, vanilla, and nuts, and mix well.

Bake in greased pan, 8x8x2 inches, in slow oven (325 degrees F.) 45 minutes, or until done.

Remove from pan and cool. Cut in bars, 4×1 inches. Frost tops with Bittersweet Chocolate Coating. Makes 16 bars.

Cranberry Upside-Down Cake

  • 3 tbsp butter
  • 1-1/2 cups sugar
  • 2 cups cranberries
  • 1-1/2 cups sifted cake flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup shortening
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 tsp vanilla

Melt butter and 1 cup sugar in baking pan; add cranberries.

Sift flour, baking powder and salt together.

Cream shortening with remaining sugar until fluffy; add egg and beat thoroughly.

Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add vanilla.

Pour batter over cranberries and bake in moderate oven (350 degrees F) 40 to 50 minutes.

Turn upside down. If desired serve with whipped cream.

Cranberry Glaze Cake – Omit butter and use 2-1/2 cups cranberries. Mix 1 cup of the sugar with 1 tablespoon cornstarch, add 1/2 cup boiling water and cook until slightly thickened. Add cranberries, spread over bottom of pan and proceed as above.

Creole Spice Blend

  • 3 Tbsp paprika
  • 2 Tbsp. kosher salt
  • 2 Tbsp garlic powder
  • 1 Tbsp black pepper
  • 1 Tbsp onion powder
  • 1 1/2 Tbsp. cayenne powder
  • 1 Tbsp. oregano
  • 1 Tbsp. thyme

In a small bowl, combine spices. Keep in a small airtight container, or re-use an empty spice jar.

Cucumbers in Dilled Sour Cream

  • 3 or 4 cucumbers, peeled and sliced
  • 1 part vinegar and 1 part water, enough to cover cucumbers
  • A little salt
  • 1 tablespoon sugar
  • 2 cups sour cream
  • Salt and pepper, to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons tarragon vinegar
  • ½ cup chopped fresh dill
  • 2 green onions finely chopped

Marinate the sliced cucumbers in the vinegar, water, salt and sugar for at least 1 or 2 hours. Drain thoroughly.

Mix remaining ingredients together, then stir in the drained cucumbers and chill until ready to serve.

Dijon Rolled Leg of Lamb

  • 4 1/2 – 5-pound boned and rolled leg of lamb
  • 1/3 cup Dijon-style prepared mustard
  • 1 tsp. salt
  • 1 Tbsp. Orange juice
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground ginger
  • 1 tsp. rosemary, rubbed
  • 1 Tbsp. salad oil

Place meat on rack in roasting pan.

Mix together mustard, orange juice, garlic powder, salt, ground ginger, rosemary, and salad oil.

Spread mixture over roast, coating completely, and roast in a 350 degree F. oven until meat thermometer reaches 150 degrees F. for rare meat or 160 degrees F. for well done, about 1 1/2-2 hours.

Erin Cookies

  • ½ cup butter
  • 1 cup sugar
  • 2 eggs, well beaten
  • 1 Tbsp. milk
  • 1 tsp. extract of lemon
  • ½ tsp. salt
  • 2 tsp. baking powder
  • Flour to roll (about 3 cups)
  • 1 egg white
  • Green sugar

Heat oven to 375º.

Allow the butter to stand at room temperature until soft, cream and add the sugar, eggs, milk and flavoring.

Sift the salt and baking powder with the first cup of flour, and stir into the butter mixture.

Add as much more of the flour as needed to make a dough of the consistency that can be rolled after it is chilled. Chill thoroughly.

Toss the dough on to a lightly floured board and roll thin.

Shape with a shamrock cutter and place the cookies on a well-buttered baking sheet or pan.

Brush the tops of the cookies with the egg-white and sprinkle with the green sugar.

Bake 8-10 minutes.

Gather the scraps of dough and chill again until ready to roll and cut the next panful. Repeat cutting and glazing as before.

Fall Spinach Salad

  • 6 cups baby Spinach leaves
  • 1 apple, cored and chopped
  • 1/2 cup Pomegranate seeds
  • 1/2 cup toasted walnuts, broken
  • 4 oz. Bleu Cheese, crumbled
  • 6 slices bacon, cooked and crumbled
  • 1/2 Cup Pomegranate Dressing

In a large bowl, toss all ingredients. Serve immediately.

Filbert Chews

  • 1/2 cup sifted flour
  • 1 Tbsp. instant coffee
  • 1/4 tsp. salt
  • 2 eggs, unbeaten
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/2 cup melted butter
  • 1 cup chopped filberts (hazelnuts)

Preheat oven to 350 degrees.

Grease baking pan, 11x7x2.

Measure flour, instant coffee, and salt into sifter.

In medium sized bowl, beat eggs until thick and lemon-colored; add sugar gradually, beating well after each addition to dissolve sugar.

Stir in vanilla and melted butter.

Sift and add dry ingredients; stir just until blended; fold in 3/4 cup filberts.

Pour batter into prepared baking pan; sprinkle remaining 1/4 cup filberts over top.

Bake in 350 degree oven for 25 minutes, or until top crust forms.

Cool in pan on wire rack 5 minutes; loosen around edges; with sharp knife cut into squares, remove from pan; cool on rack.

Finnish Cucumber Salad

  • 5 small cucumbers
  • 1 small bunch fresh dill
  • 1 cup sour cream
  • 1 clove garlic
  • Salt and black pepper
  • A little sugar
  • 2 Tbsp. fresh tomato pulp
  • 2 Tbsp. tarragon vinegar
  • 1/4 cup oil

Skin the cucumbers, and cut in very thin slices.

Place on a flat dish and sprinkle well with salt.

Leave for half an hour, then drain off the liquid and mix the cucumbers with the following dressing: Finely chop the dill and add it to the sour cream with the crushed garlic, salt, pepper and a dash of sugar; then mix in the tomato pulp, and add the vinegar and the oil very slowly.

Serve very cold.

Four-O’Clock-Tea Scones

  • 2 cups sifted flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 4 tbsp cold shortening
  • 1/2 to 2/3 cup milk
  • 1 egg, well beaten
  • Melted butter
  • Sugar

Sift dry ingredients together and cut in shortening.

Add milk to egg, then add to flour mixture gradually, adding more milk if necessary.

Knead lightly on a floured board.

Roll to 1/2-inch thickness.

Cut into wedges, place on greased baking sheet, brush with melted butter and dredge with sugar.

Bake in hot oven (400 degrees F) 15 minutes.

Fresh Plum Cake

Cut two pounds of fresh prune plums in halves, remove pits, but do not peel. Add sugar to sweeten, about one and one-half cups, and about one-third cup cold water. Let stand for several hours, stirring occasionally until sugar is dissolved.

Divide dough and pat in two eight-inch layer cake pans, bringing the dough well up the sides of the pans.

Arrange a layer of plums, cut side up, in the pans.

Add enough grated soft bread crumbs to take up the juice in the bowl, then spread this mixture over the plums.

Dot with butter, and bake in a hot oven about 375 degrees F. for about twenty-five minutes, or until done and nicely browned on top.

Can be served either warm or cold, pie-fashion.

Dough:

  • 2 cups flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup butter or other shortening
  • 2/3 cup milk (about)

Sift flour and measure, sift with baking powder and salt, and sift again. Cut in shortening. Add milk gradually until a soft dough is formed.

Fried Green Tomatoes

  • 1 egg
  • 1 cup buttermilk
  • 2/3 cup flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon baking powder
  • 1/8 teaspoon garlic salt
  • 4 large green tomatoes, quartered
  • 3 cups vegetable oil

In a bowl beat egg lightly with fork, and stir in buttermilk, flour, and seasonings.

Dip tomato quarters into batter and let excess drain off.

In a skillet heat oil; place tomatoes in hot oil one piece at a time, frying to golden brown at 375 degrees (medium heat).

Serves 4 to 6

Fruited Slaw

Coleslaw:

  • ½ cup orange sections
  • 1 cup halved seedless red grapes
  • 1 (16-ounce) package cabbage-and-carrot coleslaw

Dressing:

  • ¼ cup sugar
  • 1 Tbsp. minced red onion
  • 3 Tbsp. cider vinegar
  • 4 tsp. vegetable oil
  • ½ tsp. dry mustard
  • ¼ tsp. salt

To prepare coleslaw, chop orange sections. Combine the oranges, grapes and coleslaw in a large bowl.

To prepare dressing, combine ¼ cup sugar and the remaining ingredients, stirring with a whisk until sugar dissolves.

Add the dressing mixture to cabbage mixture, and toss well.

Cover and chill for 30 minutes before serving.

Yield: 6 servings (serving size: 1 cup).

Glazed Coconut Muffins

  • 2 cups flour
  • ¼ cup sugar
  • 1 tsp. salt
  • 3 tsp. baking powder
  • 1 cup milk
  • 2 eggs
  • 5 Tbsp. melted butter
  • 1 cup shredded coconut
  • 2 Tbsp. honey
  • ½ cup chopped pecans

Heat oven to 400º.

Mix and sift the flour, sugar, salt and baking powder.

Add the milk to the beaten eggs and stir lightly into the flour mixture, adding the melted butter.

Fold in the coconut.

Place the mixture in buttered muffin tins, filling them two-thirds full.

Bake; after the first ten minutes, brush the tops with honey, sprinkle with the nuts and bake 10-15 minutes longer.

Green Peas with Onion Butter

  • 2 Tbsp. minced onion
  • 3 Tbsp. butter, melted
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • 2 cups fresh green peas, cooked

Cook the onion in the butter Add the salt, pepper, sugar and lemon juice.

Drain the peas from the water in which they were cooked. Pour the onion butter over the peas.

Reheat if necessary and serve at once.

Holiday Ham

  • 1) 8 – 10 lb. bone-in fully cooked smoked ham, unsliced
  • 2 tsp. whole cloves
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 bag fresh cranberries
  • 3/4 cup brown sugar
  • 2 Tbsp. dijon style mustard
  • 3 Tbsp. sherry

Preheat the oven to 350 degrees.

In a saucepan, put the cranberries, brown sugar, mustard and 1/3 cup water over medium heat.

Bring to a boil, reduce heat and simmer 25 minutes.

Strain the mixture into a heatproof bowl, using the back of a spoon to squeeze out all the juice from the berries.

Discard the solids and stir in the sherry.

Trim any excess fat off the ham, leaving only a thin layer of fat on the outside of the ham.

Poke the cloves evenly into the outside of the ham, and season with salt and pepper.

Put the ham into a large roasting pan and bake for 15 minutes.

Brush the ham with half of the cranberry glaze and bake for 40 minutes.

Baste with the remaining glaze and bake until heated through, about 30 – 40 minutes.

Serve.

Hurricane Apple Bread

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/3 tsp. salt
  • 1 tsp. soda
  • ½ tsp. cinnamon
  • 1 cup pared, chopped sweet apples
  • ½ cup milk
  • ¼ cup chopped, raw cranberries (if tart taste is desired)
  • Nuts and raisins may be added if desired, or chopped prunes

Cream shortening with the sugar. Add well beaten egg.

Sift flour with other dry ingredients.

Add apples, chopped, to dry mixture.

Blend one half cup milk with the butter, sugar and egg. Then add flour mixture to it.

Put in a well-oiled loaf pan and bake fifty minutes, 350-375 degrees F.

Irish Dumplings

  • 2 tbsp oil
  • 1 tbsp onion, chopped
  • 1/2 cup grated, drained and uncooked potatoes
  • 2 lbs. boiled potatoes or 5 cups riced and cooled
  • 1 tbsp salt
  • 3/4 cup flour
  • 2 eggs, slightly beaten

Heat oil in frying pan, add onion and fry until golden brown.

Add grated potatoes.

Cook until mixture forms a paste; let cool, add riced potatoes, salt, flour and eggs; stir until smooth and form into balls size of a walnut.

Drop into boiling salted water.

Cook until dumplings rise to the top and are cooked through center, about 15 minutes.

Drain.

Lamb & Onions

  • 2 lbs. boneless Lamb shoulder cubed
  • 3 Tbsp. oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. ginger
  • 1/4 tsp. saffron
  • 1/2 tsp. coriander
  • 1/4 cup white wine
  • 1 lb. white onions in thick slices

Place meat, oil and spices in a saucepan. Toss to coat the meat.

Add the wine and enough water to barely cover the meat.

Cook covered over medium heat for 45 minutes.

Add the onions and cook for 45 minutes longer.

Serve alone or over rice.

Lemon Tea Biscuits

  • 4 cups sifted flour
  • 1/4 cup sugar
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 2/3 cup cold shortening
  • 6 tbsp lemon juice
  • 1 cup milk

Mix and sift dry ingredients.

Cut in shortening with 2 knives or pastry blender.

Stir lemon juice into milk and add quickly to flour mixture, using only enough to make a soft dough.

Knead slightly on lightly floured board.

Roll 1/2-inch thick and cut with floured cutter.

Place on ungreased baking sheet and bake in very hot oven (450 degrees F) 15 minutes.

Maple Bananas

  • 6 firm bananas
  • 2 tbsp lemon juice
  • 3/4 cup maple syrup
  • 1/4 cup chopped nuts

Peel bananas, brush with lemon juice and place in greased baking dish.

Pour maple syrup over bananas.

Bake in moderate oven (375 degrees F) 15 to 18 minutes.

Sprinkle with nuts.

Coconut Bananas – Omit syrup and nuts. Roll bananas in coconut. Bake as above. Serve with orange sauce.

Mexican Orange Candy

  • 1 cup granulated sugar
  • 1/4 cup boiling water
  • 2 cups granulated sugar
  • 1 cup cream (1/2 & 1/2)
  • Few grains salt
  • 2 tsp. grated orange rind
  • 1 cup nut meats

Caramelize the one cup sugar slowly in a hot frying pan, shaking pan vigorously to prevent burning.

Add boiling water and boil until sugar is dissolved.

Add remaining sugar, cream and salt and boil to soft ball stage (234 degrees F.), stirring constantly.

Just before candy is done, add orange rind.

Remove from heat, cool, beat and add nuts.

Drop from a teaspoon onto buttered plates and allow to harden.

Yield: 1 3/4 pounds.

Milk Chocolate Cream Cheese Frosting

  • 1 -3 ounce pkg. cream cheese
  • 3 Tbsp. cream
  • 2 cups sifted powdered sugar
  • 1/4 tsp. salt
  • 1/2 cup milk chocolate or semi-sweet chocolate pieces, melted

Blend cream cheese and cream until smooth in medium size bowl; add sugar gradually, creaming well after each addition.

Stir in salt and melted chocolate pieces.; blend until frosting is smooth.

Mocha Pie

  • 1/4 cup ground coffee
  • 2 cups milk, scalded
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 tsp salt
  • 1 oz. (square) chocolate
  • 2 eggs
  • 1 egg yolk
  • 1 tbsp butter
  • 1 tsp vanilla
  • 1 baked pastry shell
  • 1 Whipped Cream Topping

Add coffee to milk as it scalds. Strain.

Mix sugar, flour and salt together.

Stir in milk and cook over boiling water until thickened, stirring constantly.

Add chocolate and continue cooking 10 minutes longer, stirring occasionally.

Beat eggs and egg yolk slightly.

Add part of hot mixture to eggs, stir and return to double boiler.

Cook stirring constantly 2 minutes longer.

Remove from heat, add butter and vanilla; cool.

Pour into pastry shell, chill and serve with whipped cream.

Mocha-Honey Loaf Cake

  • 2 cups sifted cake flour
  • 3 tsp. baking powder
  • 1 1/2 Tbsp. instant coffee, or espresso powder
  • 3/4 tsp. Salt
  • 1/2 cup softened butter
  • 1/2 cup honey
  • cup sugar
  • 2 eggs, unbeaten
  • 1/2 cup milk

Preheat oven to 350 degrees.

Grease bottom and sides of loaf pan, 9x5x3; line bottom with parchment paper; grease paper.

Measure cake flour, baking powder, instant coffee, and salt into sifter.

In a large bowl, cream butter; blend in honey; add sugar gradually, creaming after each addition until mixture is well blended.

Add eggs, one at a time, beating well after each addition.

Pour batter into prepared pan.

Bake in 350 degree oven for 45 minutes, or until center springs back when lightly pressed with fingertip.

Cool loaf in pan on wire rack 10 -15 minutes; loosen around edges with knife; turn out onto rack.

Remove parchment paper; cool completely before frosting.

Oven Baked Rutabaga Fries

  • 2 lbs Rutabagas
  • 1/2 tsp. salt.
  • 1/2 cup olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika

Preheat oven to 425 degrees.

Peel rutabagas and slice in 1/4” rounds.

In a bowl, toss the rutabaga slices with the oil to coat.

Lay the slices out on a parchment covered baking sheet in a single layer.

Sprinkle them with the salt.

Bake them for about 12 – 15 minutes, turning with tongs halfway through the baking process, until they are golden brown.

Remove from oven and sprinkle with garlic powder and paprika.

Serve immediately.

Peanut Butter Nut Bread Topping

  • 2 tbsp butter
  • 4 tbsp brown sugar
  • 1 tbsp water
  • Peanuts

Spread butter on bottom of loaf pan.

Cover evenly with sugar and peanuts.

Sprinkle water over mixture.

Cover with following:
BATTER

  • 1 egg
  • 1 cup brown sugar
  • 2 tbsp peanut butter
  • 2 tbsp melted butter
  • 2 cups sifted, enriched flour
  • 1/2 tsp soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sour milk or buttermilk

Beat egg. Add sugar gradually, beating it in.

Stir in peanut butter and melted butter.

Add milk.

Sift together flour, soda, baking powder and salt.

Add egg mixture, stirring until well blended.

Bake in moderate oven (350 degrees F) 1 hour.

Pecan Muffins

  • 1 cup graham flour
  • 1 cup flour
  • 4 Tbsp. brown sugar
  • 3/4 tsp. salt
  • 4 tsp. baking powder
  • 1/2 cup chopped pecan nuts
  • 1 cup milk
  • 1 egg
  • 4 Tbsp. butter

Mix together dry ingredients; add nuts, milk, egg and melted butter and beat well.

Half fill each greased muffin tin; put half pecan on each muffin and bake in 400 degree F. oven about 18 minutes.

Makes 12 muffins.

Pineapple Coffee Cake

  • 2 cups sifted flour
  • 2 tsp baking powder
  • 6 tbsp sugar
  • 3/4 tsp salt
  • 1/3 cup shortening
  • 1 egg, beaten
  • 1/3 cup milk
  • 1-1/2 cups drained, diced pineapple
  • 3 tbsp butter
  • 1/4 cup brown sugar
  • 3 tbsp sifted flour

Sift first 4 ingredients together.

Cut in shortening.

Combine egg and milk and add all at once to dry ingredients. Blend thoroughly.

Spread dough in greased cake pan and arrange diced pineapple on top.

Combine remaining ingredients and mix together with a fork until of a crumbly consistency.

Sprinkle with diced pineapple.

Bake in hot oven (400 degrees F) about 25 to 30 minutes.

Try baking your coffee cake in a ring mold to lend that party air. Ice and sprinkle with chopped nuts and candied fruits.

Pomegranate Dressing

  • 3/4 cup Pomegranate juice
  • 2 Tbsp. Balsamic vinegar
  • 1 Tbsp. stone ground mustard
  • 1 Tbsp Honey
  • 3/4 cup vegetable oil
  • Salt & pepper to taste

In a medium bowl, whisk together juice, vinegar, mustard and honey.

Slowly whisk in the oil.

Season with salt and pepper to taste.

Potato Biscuits

  • 1 1/2 cups flour
  • 4 tsp. baking powder
  • 3/4 tsp. salt
  • 4 Tbsp. shortening
  • 1/2 cup cold mashed sweet or white potato
  • 1/2 cup milk

Sift together flour, baking powder and salt.

Add shortening and potato, mixing in with the dry ingredients.

Add milk to make soft dough.

Roll or pat out with hands on floured board to about 1/3 inch thick; cut with small cutter; bake on greased pan in hot oven (475 degrees F.) 15 minutes.

Makes 16 biscuits.

Pralines

  • 3 cups sugar
  • 1 cup buttermilk
  • 1 tsp. soda
  • 2 cups chopped walnuts or pecans
  • 4 Tbsp. butter
  • 1/2 tsp. vanilla

Add soda to buttermilk and combine with sugar; cook to soft ball stage (234 degrees F.), adding nuts just before that stage is reached.

Remove from heat, add butter and vanilla.

Cool to room temperature and then beat until creamy.

Pour into molds or drop by teaspoonfuls onto waxed paper.

Prize Chocolate Cake

  • 4 oz. (squares) chocolate
  • 1 cup milk
  • 1 cup sifted cake flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 4 eggs, separated
  • 1-2/3 cups sugar
  • 1 tsp vanilla

Grate chocolate, add milk and cook over low heat, stirring constantly until thickened. Cool.

Sift flour, salt and baking powder together.

Beat egg yolks, add sugar and vanilla and beat until fluffy.

Add sifted dry ingredients and chocolate mixture alternately in small amounts, beating well after each addition.

Fold in stiffly beaten egg whites.

Pour into greased pan and bake in moderate oven (350 degrees F) 30 minutes.

Pulled Butter Mints

  • 4 Tbsp. butter
  • 2 cups sugar
  • 2/3 cup water
  • 4 tsp. corn syrup
  • 1/4 tsp. cream of tartar
  • 1 tsp. peppermint extract

Melt butter in a saucepan.

Add sugar, water, corn syrup and cream of tartar.

Cook to hard ball stage (at which a few drops form a brittle ball in cold water), and add peppermint.

Pour into a buttered pan.

When cool enough to handle, butter the hands to prevent sticking and pull the candy until it is white and creamy.

Cut into small pieces with scissors.

Wrap in waxed paper.

Yield: 1 pound.

Raised Squash Muffins

  • 1 ½ cups squash
  • 1/3 cup brown sugar
  • 1 tsp. salt
  • 4 Tbsp. melted fat
  • 1 cup milk, scalded
  • 1 yeast cake
  • ¼ cup lukewarm water
  • Bread flour

Heat oven to 400º.

Press the squash through a sieve.

Add the sugar, salt and fat to the milk.

When the mixture is lukewarm, stir in the yeast cake that has been softened in the lukewarm water.

Add the squash and enough bread flour to make a soft dough.

Let the dough rise; toss onto a lightly floured board and knead.

Fill well-buttered deep muffin tins about half full.

Allow to rise.

Bake for 20 minutes.

Rum Custard

  • 2 cups sugar
  • 3/4 cup water
  • 2 cups half and half
  • 1/2 cup sugar
  • 6 egg yolks
  • 3 Tbsp. Dark Rum

Preheat oven to 350 degrees.

Combine sugar and water in sauce pan.

Over medium high heat, bring mixture to a boil, and continue to boil until caramel colored, being careful not to let it burn. Using wet pastry brush, brush sides of pan so that crystals don’t form during this process.

Pour into six 4 oz. ramekins or custard cups.

Mix half and half and sugar.

Scald over medium heat and cool.

Whip egg yolks until lemon colored. Stir into cooled cream.

Add rum and stir well.

Pour into ramekins over caramel mixture.

Cover each ramekin with foil.

Place in shallow baking pan filled with hot water halfway up sides of ramekins.

Bake for 30 minutes or until centers are set.

Cool and refrigerate until ready to serve.

When ready to serve, run a knife around edge of custard. Set dishes in warm water for about 1 minute. Invert onto individual serving plates.

Serve immediately.

Scrambled Eggs & Shrimp

  • 4 eggs
  • Salt and pepper
  • 2 Tbsp. cream
  • 4 Tbsp. butter
  • 1 small chopped onion
  • 1 sliced mushroom
  • 1/2 cup sliced, cooked shrimps
  • 2 medium tomatoes skinned, sliced
  • Buttered toast
  • 2 Tbsp. grated cheese

Break the eggs in a bowl and mix well with the seasoning and the cream.

Melt the butter in a pan, add the onion and mushrooms, and simmer for 4 to 5 minutes.

Add the shrimps and tomatoes. Shake over the fire for 1 to 2 minutes.

Add the egg mixture. Stir slowly until thick and creamy.

Place squares of buttered toast on a hot dish for serving and place eggs on top. Dust with the grated cheese and serve at once.

Seafood Gumbo

  • 1/2 cup canola oil
  • 1/2 cup flour
  • 1 large yellow onion, coarsely chopped
  • 1 medium red bell pepper seeded and diced
  • 1 medium green bell pepper seeded and diced
  • 2 celery stocks, diced
  • 4 garlic cloves, minced
  • 1 – 15 oz. can petite diced tomatoes, with juice
  • 3 Tbsp. tomato paste
  • 6 cups chicken broth
  • 2 bay leaves
  • 3 Tbsp. Creole seasoning
  • 2 Tbsp. Hot pepper sauce (optional)
  • salt and pepper to taste
  • 1 lb. Andouille sausage, cooked and cut into 1 inch slices
  • 2 pounds. large shrimp, peeled and deveined, about 25
  • 2 Tbsp chopped fresh parsley of garnish

Start by making a roux with the oil and flour. Heat the oil in a heavy skillet over very low heat. Gradually add the flour to the skillet, stirring constantly until the flour is fully incorporated. Continue to cook, until it reaches a dark brown color, stirring constantly so it does not burn.

Transfer the roux to a heavy pot. Place the pot over medium heat. Add the onion, peppers, celery and cook until the vegetables are softened, stirring constantly and scraping up any bits that stick to the bottom of the pot. Add the garlic and cook for a minute longer.

Add the tomatoes, tomato paste, chicken broth, bay leaves, creole seasoning, hot sauce, sausage, and salt & pepper to taste.

Bring to a boil, reduce heat, and let simmer for 25 minutes, or until slightly thickened.

Add the shrimp and cook for 10 minutes, or until well heated through.

Discard the bay leaves.

Adjust seasonings to taste.

Ladle into bowls alone, or may be served over hot rice. Garnish with fresh parsley.

Shartlesville Pumpkin Pie

  • 1/2 recipe Plain Pastry
  • 2 cups mashed cooked pumpkin
  • 1/4 tsp salt
  • 1 cup sugar
  • 4 eggs, separated
  • 1/2 tsp cinnamon
  • 1/3 cup cream
  • 1 cup whiskey
  • 1/4 cup butter, melted
  • 1 tbsp cornstarch

Line pie pan with pastry.

Combine pumpkin, salt, sugar, egg yolks and cinnamon and beat for 5 minutes.

Add cream, whiskey and butter and mix well.

Sprinkle cornstarch over stiffly beaten egg whites and fold into first mixture.

Pour into pastry shell.

Bake in very hot oven (450 degrees F) 10 minutes; reduce temperature to moderate (350 degrees F) and bake about 30 minutes longer or until a knife inserted in center comes out clean. Cool.

Soft Honey Cake

  • 2 cups sifted cake flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 cup shortening
  • 1 cup honey
  • 1 egg
  • 1/2 cup sour milk or buttermilk

Sift flour, salt, soda and spices together.

Cream shortening and honey until fluffy.

Beat egg until light and thick; add to honey mixture.

Add sour milk and fold in sifted dry ingredients.

Turn into 2 greased (8 inch) layer pans and bake in moderate oven (375 degrees F) 25 to 30 minutes.

Sour Cream Corn Bread

  • 2 cups corn meal
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 eggs
  • 2 cups sour cream

Sift dry ingredients together.

Beat eggs and add sour cream.

Add to dry ingredients and mix well.

Pour into greased pan and bake in hot oven (400 degrees F) about 30 minutes.

South of the Border Grilled Rib Eye Steaks

  • 4 Tbsp. butter, softened
  • 2 small garlic cloves, minced
  • 1/4 tsp. finely grated lime zest
  • 1 Tbsp. fresh lime juice
  • Salt
  • 1 1/2 tsp. paprika
  • 1 ½ tsp. ground cumin
  • 1 ½ tsp. chipotle powder
  • Four 12-ounce boneless rib eye steaks, 1 inch thick
  • Vegetable oil, for the grill.

Light a grill or preheat a large grill pan.

In a small bowl, combine the softened butter, garlic, lime zest, lime juice and a pinch of salt.

In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 tsp. of salt. Rub the mixture all over the steaks.

Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes.

Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

Squash & Chestnut Soup

  • 4 Tbsp. butter
  • 1 small onion, chopped
  • 1 carrot, sliced
  • 1 stalk celery, diced
  • Salt and pepper
  • 3/4 pound chestnuts
  • 3 cups stock
  • 2 or 3 acorn squashes, boiled and skinned
  • 1/4 cup cream
  • Little chopped parsley

Melt butter in a pan. Add the onion, carrot and celery cut in slices and season with salt and pepper. Cook for 3 minutes.

Cover the chestnuts with cold water in another pan, bring to a boil, and boil for 3 minutes.

Remove from the heat and take off both the outer and inner shells of the chestnuts.

Add them to the vegetables and cover well with light stock.

Simmer gently until quite soft, and if the stock reduces, replace it with more stock.

Rub through a fine strainer with the boiled acorn squash.

Return to the pan with the cream and the chopped parsley.

Do not allow the soup to get too hot before serving. Serve with toasted French bread.

Sunday Waffles

  • 2 cup sifted flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 3 eggs, separated
  • 2-1/4 cups milk
  • 1/4 cup melted shortening

Sift flour, baking powder, salt and sugar together.

Combine beaten egg yolks, milk and melted shortening. Stir quickly into dry ingredients.

Fold in stiffly beaten egg whites and bake on hot waffle iron.

Serve with syrup or honey.

Bacon Waffles – Decrease shortening to 2 tablespoons and add 1 slice crisp bacon, chopped, to each waffle before closing iron.

Buckwheat Waffles – Decrease white flour to 1 cup. Add 1 cup buckwheat flour. Increase baking powder to 4 tsp.

Coconut Waffles – Add 1 cup shredded coconut to batter.

Nut Waffles – Add 1 cup chopped nuts to waffle batter.

Strawberry Waffles – Crush 1 pint strawberries. Whip 1/2 cup heavy cream, add 1 tablespoon confectioners’ sugar and few drops vanilla. Cover waffles with strawberries and top with cream.

Sweet Potato Fries

  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • 2 Tbsp. vegetable oil
  • 3 large sweet potatoes, (about 2 pounds total)

Preheat oven to 400 degrees.

In a small bowl, combine the spices and salt. Set aside.

Peel the potatoes, cut each in half lengthwise, and cut each half into six wedges.

In a large bowl, toss the potato slices with the oil and spices until evenly coated.

Place slices on a baking sheet in a single layer.

Bake on the middle rack of the oven until the edges are crisp and the potatoes cooked through. About 35 minutes.

Serve immediately.

Sweet Potatoes in Apple Cups

  • 4 medium sweet potatoes
  • 3 tbsp butter
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 4 red-skinned baking apples
  • 4 marshmallows

Boil sweet potatoes until tender, peel and mash.

Add butter, salt and sugar to potatoes and blend thoroughly.

Scoop out inside of apples leaving a margin of about 1/4-inch all around.

Fill apples with mashed sweet potatoes.

Place in a baking dish and bake in a moderate oven (325 degrees F) until apples are cooked, about 15 minutes.

Place marshmallows on top of potato mixture, return to oven and allow marshmallows to brown.

Tangerine Sauce

  • 2 cups tangerine pulp and juice
  • 1 lemon, pulp and juice
  • 1 Tbsp. grated tangerine rind
  • 1 ½ cups sugar

Remove the seeds carefully from the tangerine and lemon pulp.

Combine the ingredients and boil quickly about ten minutes or until syrupy and clear.

This makes a colorful sauce for ice cream or over waffles.

Treasure Chest Cake

  • 1 cup seedless raisins
  • 1 orange rind and pulp
  • 1 cup chopped walnut meats
  • 2 cups sifted cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp mixture of cloves, allspice and cinnamon
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg, well beaten
  • 1 tsp vanilla
  • 1 cup sour milk or buttermilk
  • Confectioner’s sugar

Grind raisins, orange and walnuts together.

Sift flour, baking powder, soda, salt and spices together 3 times.

Cream shortening with sugar until fluffy.

Add egg and vanilla and beat thoroughly.

Add dry ingredients and milk alternately in small amounts, beating well after each addition.

Add 1/2 of the fruit mixture. Blend thoroughly.

Pour into greased pan and bake in moderate oven (350 degrees F) 45 to 60 minutes.

Combine remainder of fruit with enough confectioner’s sugar to make mixture thick enough to spread. Spread on cooled cake.

Warm Red Cabbage with Apples

  • 1/2 lb. bacon
  • 2 Tablespoons Balsamic vinegar
  • 1/4 cup cranberry juice
  • 1/2 tsp. celery seed
  • 1 tsp. grated orange zest
  • 4 cups sliced red cabbage
  • 1 large apple, cored and chopped

In a large pan cook the bacon, turning often, until it is crisp and brown, about 8 minutes.

Transfer the bacon to a paper towel lined plate to drain and cool.

When cool, crumble the bacon into small pieces. Set aside.

Pour off all but a tablespoon of bacon fat from the pan.

Add Balsamic vinegar, cranberry juice, celery seed, and orange zest.

Bring mixture to a boil.

Reduce heat and add the cabbage, stirring to combine.

Cook until the cabbage has wilted, about 5 minutes.

Add the chopped apple and crumbled bacon.

Stir and cook a few minutes longer until heated through.

Transfer to a serving bowl and serve right away.

Small Farmer's Journal

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT