Stephanie Wenner gave this recipe to Fran. We are making it Friday to go with Fish Chowder.
2 pouches cornbread mix (6.5 oz)
16 oz sour cream
2 eggs
1 jar chopped pimiento (2 oz)
1 cup shredded cheese
1/2 bag Birdseye sweet corn, thawed and drained (8 oz)
1/4 cup sliced green onions
Stir cornbread, sour cream, eggs. Add 1/2 cup cheese, corn, green onions, pimiento. Stir. Pour into greased 11x7 inch dish. Bake 35 min. Sprinkle with remaining cheese. 350 degrees?
Monday, March 9, 2015
Saturday, January 31, 2015
Crispy Rice Bars
Family favorite. Sent to many for college finals weeks. 5/92 Allen's preschool early b'day party; 9/92 Eli's preschool 9/94 - Eli's kindergarten; 2/95 Alleghany Cross Country Ski trip; 5/07 sent to Allen at Cornell. These are as good as candy bars.
1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
6 oz pkg butterscotch chips - don't get off brand, because they don't melt properly.
6 oz pkg chocolate chips
You can double up on the chips, and no one complains.
In a saucepan, heat corn syrup and sugar over low heat, until boiling. Remove from heat. If you over heat at this point, your result will be very hard, crunchy bars instead of chewy bars, so be careful. Add peanut butter. Put rice krispies in a large bowl, and pour the sauce over them, mixing well. Spread into a grease 9x13" pan. Even better, line it with parchment paper and spray with Pam.
In a glass or ceramic bowl, melt chips in the microwave and mix together. Spread over the pan like frosting. Let cool. Cut into bars. I take it out of the pan and put it on a large chopping board. Then I use a giant knife to cut it so I can put my hand on the back of the blade and push down, rocking the knife back and forth. If you cut the first bunch very near the short end of the block, you'll have ones that are too small to serve, so you get to eat those.
1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
6 oz pkg butterscotch chips - don't get off brand, because they don't melt properly.
6 oz pkg chocolate chips
You can double up on the chips, and no one complains.
In a saucepan, heat corn syrup and sugar over low heat, until boiling. Remove from heat. If you over heat at this point, your result will be very hard, crunchy bars instead of chewy bars, so be careful. Add peanut butter. Put rice krispies in a large bowl, and pour the sauce over them, mixing well. Spread into a grease 9x13" pan. Even better, line it with parchment paper and spray with Pam.
In a glass or ceramic bowl, melt chips in the microwave and mix together. Spread over the pan like frosting. Let cool. Cut into bars. I take it out of the pan and put it on a large chopping board. Then I use a giant knife to cut it so I can put my hand on the back of the blade and push down, rocking the knife back and forth. If you cut the first bunch very near the short end of the block, you'll have ones that are too small to serve, so you get to eat those.
Thursday, January 15, 2015
Breadmaker Mix from Make-A-Mix Cookbook
The Make-A-Mix cookbook is by Karine Eliason, Nevada Harward & Madeline Westover. Please buy it, to support the authors. This is a great cookbook with many wonderful mixes and recipes that will become staples in your home.
I used 11 cups white flour and 2 cups white wheat flour. I didn't have any bread flour.
I made 4 sub rolls for meatball subs, using the large loaf.
13 cups bread flour
2 Tbl salt
1/2 c sugar
1/2 c instant nonfat dry milk
To make small loaf:
1 1/2 tsp yeast
2 1/4 c breadmaker mix
1 Tbl butter or oil
3/4 c warm water
To make large loaf
2 tsp yeast
3 1/2 c breadmaker mix
1 1/2 Tbl butter or oil
1 1/4 c warm water
Mix and bake on Light setting per breadmaker instructions.
Combine all ingredients in a large bowl. Stir together to distribute evenly. Label and package in six (2 1/4 cup) containers for 1 lb loaves, or four 3 1/3 cup containers for larger capacity bread makers. Store in a cool, dry place. Use within 6 months. Makes about 14 cups Breadmaker Mix.
Variations:
Cinnamon Raisin - To the basic recipe add 1/2 cup raisins and 1 1/2 tsp ground cinnamon. Glaze with powdered sugar glaze, if desired, while still warm.
French Bread - Eliminate the butter or oil.
Sweet Bread - Add 1 Tbl sugar with dry ingredients. Break 1 egg into measuring cup, fill cup with water to amount called for in recipe.
Herb Bread - Add 1 1/2 tsp dry herbs (rosemary, basil, dill, etc.)
I used 11 cups white flour and 2 cups white wheat flour. I didn't have any bread flour.
I made 4 sub rolls for meatball subs, using the large loaf.
13 cups bread flour
2 Tbl salt
1/2 c sugar
1/2 c instant nonfat dry milk
To make small loaf:
1 1/2 tsp yeast
2 1/4 c breadmaker mix
1 Tbl butter or oil
3/4 c warm water
To make large loaf
2 tsp yeast
3 1/2 c breadmaker mix
1 1/2 Tbl butter or oil
1 1/4 c warm water
Mix and bake on Light setting per breadmaker instructions.
Combine all ingredients in a large bowl. Stir together to distribute evenly. Label and package in six (2 1/4 cup) containers for 1 lb loaves, or four 3 1/3 cup containers for larger capacity bread makers. Store in a cool, dry place. Use within 6 months. Makes about 14 cups Breadmaker Mix.
Variations:
Cinnamon Raisin - To the basic recipe add 1/2 cup raisins and 1 1/2 tsp ground cinnamon. Glaze with powdered sugar glaze, if desired, while still warm.
French Bread - Eliminate the butter or oil.
Sweet Bread - Add 1 Tbl sugar with dry ingredients. Break 1 egg into measuring cup, fill cup with water to amount called for in recipe.
Herb Bread - Add 1 1/2 tsp dry herbs (rosemary, basil, dill, etc.)
Homemade French Fried Onions
HOMEMADE FRENCH FRIED ONIONS
2 lg. onions, sliced into very thin rings
(I used a mandoline type slicer)
2 c. milk or buttermilk
2 c. all purpose flour
salt & pepper
oil for frying
Soak onion slices in milk for 5 - 30 minutes.
Heat oil in large skillet or deep fryer. (You'll want it at least 1/2" deep)
I used tongs to remove a handful of onions from the milk and drop them into the flour; toss to coat. Fry in batches, stirring as needed. Drain on paper towels. They'll crisp up very quickly. Crumble when cool and use in green bean casserole or to coat chicken....or just to enjoy plain. MMM!
http://thebetterbaker.blogspot.com/2015/01/homemade-french-fried-onions.html
Sunday, January 11, 2015
Venison Tortilla Casserole
I invented this, and Bart and Irene loved it. Said I needed to write down what I did in my blog.
1 1/2 lbs venison cut into bite sized pieces. (could use ground meat)
1 can black beans
1 can cream of celery soup (could use cream of mushroom)
1 1/2 cups sour cream
taco seasoning
sliced banana peppers (a can of chopped chilies would substitute well)
shredded colby jack cheese
tortillas
3 Tbl minced garlic
olive oil or bacon fat
1 yellow onion, minced
Fry venison, onion and garlic in oil until browned. Turn off and add drained black beans and sprinkle with taco seasoning.
Preheat oven to 375.
Mix soup, sour cream and peppers or chilies.
In a casserole dish, rip and sprinkle tortillas until about 2 layers deep. Put half the meat and bean mixture over this. Sprinkle with coating of shredded cheese. Spread with half the sour cream mixture. Repeat. Cover with another coating of shredded cheese. Cook about 30 minutes, or until hot and bubbly.
1 1/2 lbs venison cut into bite sized pieces. (could use ground meat)
1 can black beans
1 can cream of celery soup (could use cream of mushroom)
1 1/2 cups sour cream
taco seasoning
sliced banana peppers (a can of chopped chilies would substitute well)
shredded colby jack cheese
tortillas
3 Tbl minced garlic
olive oil or bacon fat
1 yellow onion, minced
Fry venison, onion and garlic in oil until browned. Turn off and add drained black beans and sprinkle with taco seasoning.
Preheat oven to 375.
Mix soup, sour cream and peppers or chilies.
In a casserole dish, rip and sprinkle tortillas until about 2 layers deep. Put half the meat and bean mixture over this. Sprinkle with coating of shredded cheese. Spread with half the sour cream mixture. Repeat. Cover with another coating of shredded cheese. Cook about 30 minutes, or until hot and bubbly.
Saturday, December 27, 2014
Baked Alaska
Miller Family Tradition - made for many birthdays. Sharon makes this for the Miller Christmas Party.
Egg Yolk Sponge Cake
1 1/2 cup Softasilk Flour (no substitutions)
2 tsp baking powder
1/2 tsp salt
6 egg yolks (1/2 cup)
1 cup sugar
1/2 cup boiling water
2 tsp vanilla
1 tsp lemon flavoring
Heat oven to 350. Grease and flour 13x9 pan. Measure flour by spoon-level-pour method. Mix flour, baking powder, and salt. Set aside. Beat egg yolks in small mixer bowl until very thick and lemon colored. Beat in sugar. Blend in water and flavorings, then dry ingredients. Pour into pans. Bake about 35 - 40 minutes, until done (top springs back when touched lightly.) Let cool upright in pans 10 minutes, then remove.
Pie Meringue:
6 egg whites
1/2 tsp cream of tartar
12 Tbl sugar
1 tsp flavoring
Heat oven to 400. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Beat in flavoring.
Chocolate ice cream
Put ice cream in scoops over cake, and smoothe till mostly even.
Pile on the meringue. Bake 8 - 10 minutes, until lightly brown.
Note: Aunt Sharon puts it on bottom rack under the broiler and watches it carefully until it is browned.
Egg Yolk Sponge Cake
1 1/2 cup Softasilk Flour (no substitutions)
2 tsp baking powder
1/2 tsp salt
6 egg yolks (1/2 cup)
1 cup sugar
1/2 cup boiling water
2 tsp vanilla
1 tsp lemon flavoring
Heat oven to 350. Grease and flour 13x9 pan. Measure flour by spoon-level-pour method. Mix flour, baking powder, and salt. Set aside. Beat egg yolks in small mixer bowl until very thick and lemon colored. Beat in sugar. Blend in water and flavorings, then dry ingredients. Pour into pans. Bake about 35 - 40 minutes, until done (top springs back when touched lightly.) Let cool upright in pans 10 minutes, then remove.
Pie Meringue:
6 egg whites
1/2 tsp cream of tartar
12 Tbl sugar
1 tsp flavoring
Heat oven to 400. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Beat in flavoring.
Chocolate ice cream
Put ice cream in scoops over cake, and smoothe till mostly even.
Pile on the meringue. Bake 8 - 10 minutes, until lightly brown.
Note: Aunt Sharon puts it on bottom rack under the broiler and watches it carefully until it is browned.
Squash Relish
Recipe from Ruth Bliss, a friend of Jack and Honey Butler's
1 large zucchini, seeded and coarsely chopped (12 cups).
1 cup coarsely chopped onion
5 Tbl Sea Salt
Combine above and let stand overnight.
Drain and rinse with cold water. Add 1 green pepper and 1 red pepper, chopped.
In a large pot, mix and cook till mixture begins to thicken, the following:
2 1/2 c vinegar
6 c sugar
1 Tbl dry mustard
3/4 tsp nutmeg
3/4 tsp turmeric
3/4 tsp corn starch
1/2 tsp celery seed
1/2 tsp black pepper
Add squash and peppers to mixture in pot. Cook 20 - 30 minutes - will get a little thing.
Seal in sterile, heated pint jars.
1 large zucchini, seeded and coarsely chopped (12 cups).
1 cup coarsely chopped onion
5 Tbl Sea Salt
Combine above and let stand overnight.
Drain and rinse with cold water. Add 1 green pepper and 1 red pepper, chopped.
In a large pot, mix and cook till mixture begins to thicken, the following:
2 1/2 c vinegar
6 c sugar
1 Tbl dry mustard
3/4 tsp nutmeg
3/4 tsp turmeric
3/4 tsp corn starch
1/2 tsp celery seed
1/2 tsp black pepper
Add squash and peppers to mixture in pot. Cook 20 - 30 minutes - will get a little thing.
Seal in sterile, heated pint jars.
Dutch Pancake with Veggies
from Jeannette
1/2 cup unsifted flour
1/2 cup milk
2 eggs
1/4 tsp salt
In bowl using mixer at medium speed, beat flour, milk, eggs and salt for 2 minutes until smooth..
Preheat oven to 450. On lowest rack, heat 10" round casserole pan or oven-safe 10" skillet for 5 minutes.
Add oil to hot pan, tilting pan to coat bottom and side. Pour batter into pan.
Bake 10 minutes. Reduce temperature to 350 and bake 10 minutes more or until pancake is puffy and brown. (As pancake bakes, it rises like a popover; as it cools, it will shrink slightly.) Makes one pancake.
Make next part while pancake cooks:
Vegetable filling:
In 12" skillet over medium-high heat, melt 2 Tbl butter and 1 Tbl olive oil
Add 1 lb mushrooms, quartered
1 large green pepper, cut into 1 inch strips
2 cups sliced zucchini
Cook 5 minutes
Stir in:
2 cups sliced carrots, cooked and drained
1 cup sliced green onions
1 tsp dried savory leaves
3/4 tsp salt
1/8 tsp pepper
Cook until liquid evaporates, about 5 minutes
Reduce heat to low. Stir in 1 1/2 c shredded Gouda cheese until melted.
Spoon filling into pancake. Sprinkle with 1/2 cup shredded Gouda cheese.
Broil 6" from source of heat 1 to 2 minutes or until cheese melts. Cut into wedges. Makes 4-6 servings.
1/2 cup unsifted flour
1/2 cup milk
2 eggs
1/4 tsp salt
In bowl using mixer at medium speed, beat flour, milk, eggs and salt for 2 minutes until smooth..
Preheat oven to 450. On lowest rack, heat 10" round casserole pan or oven-safe 10" skillet for 5 minutes.
Add oil to hot pan, tilting pan to coat bottom and side. Pour batter into pan.
Bake 10 minutes. Reduce temperature to 350 and bake 10 minutes more or until pancake is puffy and brown. (As pancake bakes, it rises like a popover; as it cools, it will shrink slightly.) Makes one pancake.
Make next part while pancake cooks:
Vegetable filling:
In 12" skillet over medium-high heat, melt 2 Tbl butter and 1 Tbl olive oil
Add 1 lb mushrooms, quartered
1 large green pepper, cut into 1 inch strips
2 cups sliced zucchini
Cook 5 minutes
Stir in:
2 cups sliced carrots, cooked and drained
1 cup sliced green onions
1 tsp dried savory leaves
3/4 tsp salt
1/8 tsp pepper
Cook until liquid evaporates, about 5 minutes
Reduce heat to low. Stir in 1 1/2 c shredded Gouda cheese until melted.
Spoon filling into pancake. Sprinkle with 1/2 cup shredded Gouda cheese.
Broil 6" from source of heat 1 to 2 minutes or until cheese melts. Cut into wedges. Makes 4-6 servings.
Hamburger Soup from Fran
1 lb hamburger, crumbled. and fried
1 onion, chopped and fried
1 quart water, with 3 beef bouillon cubes dissolved in it.
1/2 bag frozen mixed vegetables
salt and pepper
Combine all ingredients and heat to simmering
Add 1/2 box small pasta
Cook until pasta is done, and serve.
1 onion, chopped and fried
1 quart water, with 3 beef bouillon cubes dissolved in it.
1/2 bag frozen mixed vegetables
salt and pepper
Combine all ingredients and heat to simmering
Add 1/2 box small pasta
Cook until pasta is done, and serve.
Wednesday, November 26, 2014
Allen's Gin Seabreeze
SeaBreeze Mixer 2 Tbl (Stonewall Kitchen)
2Tbl gin
Red orange juice 1/4 cup Trop50 by Tropicana or 1 Tbl orange liquor
Splash of tonic water
Try substituting other citrus drinks like blood orange
2Tbl gin
Red orange juice 1/4 cup Trop50 by Tropicana or 1 Tbl orange liquor
Splash of tonic water
Try substituting other citrus drinks like blood orange
Saturday, November 15, 2014
Pumpkin Sheet Cake
This is from Taste of Home's 1995 Oct/Nov magazine. Allen made it 4/28/96 (he was 8 years old). He liked it best with no frosting. I made this with Blue Hubbard Squash 10/29/17 for Bart, me and Allen Miller. Marie was in NC visiting a friend.
2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Frosting:
1 pkg (3 oz) cream cheese, softened
5 Tbl butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk or heavy cream
chopped nuts
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well-blended. Pour into a greased 15 x 10 in. x 1 in. baking pan. Bake at 350 degrees for 25 - 30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.
2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Frosting:
1 pkg (3 oz) cream cheese, softened
5 Tbl butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk or heavy cream
chopped nuts
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well-blended. Pour into a greased 15 x 10 in. x 1 in. baking pan. Bake at 350 degrees for 25 - 30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.
Pumpkin Spice Bread Deluxe
This is terrific, and I would make it to give as a gift! I used homegrown pumpkin, so it was a bit more fibrous than the canned stuff, but I think that made it even better. I got the recipe from my old Good Housekeeping Cookbook (1986) that I found at a thrift store.
3 cups all-purpose flour
1 1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
2 eggs
2 cups pumpkin puree
1 cup brown sugar
1/2 cup maple syrup
1/4 cup canola oil
1/4 cup golden raisins
1/2 cup chopped pecans
1. Preheat oven to 350 degrees. Grease 9" by 5" loaf pan.
2. In large bowl, mix first 6 ingredients. In medium-sized bowl, beat eggs with pumpkin, brown sugar, maple syrup and salad oil; stir into flour mixture just until flour is moistened. Gently stir in raisins and pecans. Spoon batter evenly into loaf pan.
3. Bake 1 1/4 hours or until toothpick inserted into center comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.
Sunday, October 26, 2014
Peanut Noodles
1 box spaghetti noodles
2 Tbl sesame oil
1 bunch scallions, chopped. Keep white and green separate. Use green for garnish.
1 Tbl minced garlic
1 tsp grated ginger (I keep mine in the freezer)
1/3 cup creamy or crunchy peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 Tbl cider vinegar
1 tsp sugar
1/4 tsp red pepper flakes
peanuts for garnish
Cook and drain spaghetti
Meanwhile cook sauce:
Heat sesame oil in pan over low heat and cook scallions until tender. Add ginger and garlic and cook 1 minute more.
Increase heat to medium and add peanut butter, soy sauce, vinegar, sugar and red pepper flakes. Stir until combined. Remove from heat.
Toss spaghetti with sauce and garnish with sliced green scallions and peanuts if desired
2 Tbl sesame oil
1 bunch scallions, chopped. Keep white and green separate. Use green for garnish.
1 Tbl minced garlic
1 tsp grated ginger (I keep mine in the freezer)
1/3 cup creamy or crunchy peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 Tbl cider vinegar
1 tsp sugar
1/4 tsp red pepper flakes
peanuts for garnish
Cook and drain spaghetti
Meanwhile cook sauce:
Heat sesame oil in pan over low heat and cook scallions until tender. Add ginger and garlic and cook 1 minute more.
Increase heat to medium and add peanut butter, soy sauce, vinegar, sugar and red pepper flakes. Stir until combined. Remove from heat.
Toss spaghetti with sauce and garnish with sliced green scallions and peanuts if desired
Pumpkin Bars
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
4 eggs
1 and 2/3 cups sugar
1 cup oil
1 can pumpkin (not pie filling)
Directions
Set out the cream cheese and butter to reach room temperature. Get out the eggs right away also.
Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda), and set aside.
In a large bowl, comine eggs, sugar, oil, and pumpkins until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 inch baking pan. (Not dark) Can line with parchment paper, greased. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
Cool completely.
Frosting:
1 8 oz pkg cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp vanilla extract
1 Tbl heavy cream or milk
Cream together butter and cream cheese until soft and fluffy. Add powdered sugar, vanilla, and milk or cream. Mix on high speed until smooth and creamy.
These make a great breakfast treat!
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
4 eggs
1 and 2/3 cups sugar
1 cup oil
1 can pumpkin (not pie filling)
Directions
Set out the cream cheese and butter to reach room temperature. Get out the eggs right away also.
Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda), and set aside.
In a large bowl, comine eggs, sugar, oil, and pumpkins until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 inch baking pan. (Not dark) Can line with parchment paper, greased. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
Cool completely.
Frosting:
1 8 oz pkg cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp vanilla extract
1 Tbl heavy cream or milk
Cream together butter and cream cheese until soft and fluffy. Add powdered sugar, vanilla, and milk or cream. Mix on high speed until smooth and creamy.
These make a great breakfast treat!
Sunday, October 12, 2014
Pumpkin Pancakes
Pumpkin pancakes are delicious - Mom made them for Bart and me this morning. We are in Berne for Bart's birthday weekend. They didn't puff up as much as I would like, so I'm going to increase the baking powder. We had them with great breakfast sausage on the side, and homemade maple syrup on top.
1/4 cup pumpkin puree
1 egg
1 cup milk
1 cup flour
1 Tbls sugar
1 Tbl baking powder
1 1/2 Tbl pumpkin pie spice
Whisk pumpkin and egg until smooth. Mix dry ingredients, and add to wet ones. Fry on cast iron skillet or griddle.
The extra pumpkin (if you get it from a can) would make great smoothies. You could even freeze it in ice cube trays. Or make pancakes again soon :)
Sunday, July 6, 2014
Blueberry Lemon Bread
from Bed & Breakfast Cookbook's Newcastle Inn in Newcastle, ME
6 Tbl butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 Tbl baking powder
1 tsp salt
1/2 cup milk
1 cup fresh blueberries
1 1/2 tbl grated lemon rind
1 tsp lemon juice
Grease and flour a loaf pan. In a large bowl cream the butter and sugar together. Add the eggs and mix. In a separate bowl, sift together the flour, baking powder and salt. Add the milk and sifted ingredients alternately to the creamed mixture. Stir in the blueberries, lemon rind, and juice. Pour the batter into the prepared pan. Bake in a 350 degree oven for 50 - 60 minutes or until a toothpick inserted in the center comes out clean. Makes 1 loaf.
6 Tbl butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 Tbl baking powder
1 tsp salt
1/2 cup milk
1 cup fresh blueberries
1 1/2 tbl grated lemon rind
1 tsp lemon juice
Grease and flour a loaf pan. In a large bowl cream the butter and sugar together. Add the eggs and mix. In a separate bowl, sift together the flour, baking powder and salt. Add the milk and sifted ingredients alternately to the creamed mixture. Stir in the blueberries, lemon rind, and juice. Pour the batter into the prepared pan. Bake in a 350 degree oven for 50 - 60 minutes or until a toothpick inserted in the center comes out clean. Makes 1 loaf.
Curried Spinach Soup
Recipe from Bed & Breakfast Cookbook
Broad Bay Inn and Gallery, Waldoboro, ME
5-6 Tbl Butter
3 large onions, thinly sliced
2 large potatoes, thinly sliced
4 cans (10 1/2 oz) chicken broth
2 1/2 cups milk
salt to taste
1 small bay leaf
1/2 tsp tarragon
1 10-oz pkg frozen spinach
2 tsp soy sauce
1/4 tsp curry powder
1 cup heavy cream
Fresh Mint
In a heavy pan, melt the butter. Saute the onions in the butter until wilted. Add the potatoes, broth, milk, salt, bay leaf, and tarragon. Simmer covered until the potatoes are tender, about 10 minutes. Add the spinach and continue to simmer until the spinach defrosts. Puree in a blender. Rinse the pan and return the pureed mixture to the pan. Add the soy sauce and curry powder. Taste and adjust the seasonings. Chill. Add the heavy cream, and blend well. Garnish with fresh mint. Serves 10-12. Bart and I had this on 6/21/03, and he loved it.
Broad Bay Inn and Gallery, Waldoboro, ME
5-6 Tbl Butter
3 large onions, thinly sliced
2 large potatoes, thinly sliced
4 cans (10 1/2 oz) chicken broth
2 1/2 cups milk
salt to taste
1 small bay leaf
1/2 tsp tarragon
1 10-oz pkg frozen spinach
2 tsp soy sauce
1/4 tsp curry powder
1 cup heavy cream
Fresh Mint
In a heavy pan, melt the butter. Saute the onions in the butter until wilted. Add the potatoes, broth, milk, salt, bay leaf, and tarragon. Simmer covered until the potatoes are tender, about 10 minutes. Add the spinach and continue to simmer until the spinach defrosts. Puree in a blender. Rinse the pan and return the pureed mixture to the pan. Add the soy sauce and curry powder. Taste and adjust the seasonings. Chill. Add the heavy cream, and blend well. Garnish with fresh mint. Serves 10-12. Bart and I had this on 6/21/03, and he loved it.
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