I made her birthday cake and she was so pleased.

Tuesday, May 17, 2016

Glazed peach pie

4 cups sliced fresh peaches
1/2 cup water
1 cupsugar
3 tablespoons cornstarch
1 tablespoon butter
1 baked 9 inch pie shell

Crush enough of the peaches to make 1 cup, leaving the rest sliced. Combine the crushed peaches with the water, sugar and cornstarch. Bring to a boil, then reduce heat. Cook over low heat until clear, about two or three minutes, stirring. Add the butter, cool slightly. Line the pie shell  with sliced fresh peaches. Pour glazed cooked mixture over peaches, making sure all are covered. Chill in refrigerator at least two hours. Just before serving garnish with whipped cream.

Sunday, May 15, 2016

Ruth's donuts

1 cup mashed potatoes
1 cup milk
1 1/2 cups sugar
3 medium eggs, (or 2 large)
1 package dry yeast
1/4 teaspoon salt
3 cups flour (may need a little more)
4 teaspoons baking powder
2 heaping teaspoons margarine
hot oil
Heat 1/2 cup milk, cool to warm. Add yeast and set aside.
Mix softened margarine into mashed potatoes, add eggs,
sugar and blend well, add yeast mixture and blend well.
Sift flour, baking powder, salt and nutmeg, add to above mixture.
Allow dough to rest 10 minutes. Roll out about 1/4 inch thick.
Let rest  while oil is heating. Cut into strips then into slant (diamond)
shapes. Fry in hot oil until golden brown. Sprinkle with sugar.

Saturday, May 14, 2016

Russian tea

3/4 cup instant tea
2 cups dry orange breakfast drink
11/2 cups sugar
1 package (3ounces) lemonade mix
1 1/2 teaspoons cinnamon
3/4 teaspoon cloves
Store in airtight container

To make tea: use 3 teaspoons of mix per cup of boiling water. Add an additional teaspoon of sugar.

Sunday, December 14, 2014

Pickled beets

2 cans beets, whole or sliced
1 1/2 cups sugar
2/3 cups vinegar
salt and pepper to taste
Drain beets and put into quart jar. Mix other ingredients and heat until hot enough to melt sugar, very hot. Pour over beets. Let them cool before putting in refrigerator. These beets are ready to eat as soon as they are cool.   

Friday, December 12, 2014

White bread

*Makes 2 loaves


3 cups lukewarm water
1/4 cup sugar
1 1/2 tablespoon yeast
1/3 cup oil
1 tablespoon salt
6 - 8 cups all-purpose flour 

In a large mixing bowl, dissolve yeast in warm water and sugar. Soften 5 minutes. Add the salt and flour starting with 4 cups of flour.  Add the oil.  Mix all together. Knead the dough thoroughly until all ingredients are mixed, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.
Cover the bowl of dough with a dish towel or plastic wrap and let rise until double, about 45 minutes.

Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased 9 inch bread pans.  Cover and let rise until the top of the dough is an inch or two higher than the bread pans.

Bake at 375 degrees for 25 minutes. Brush tops with melted margarine. Remove the baked loaves from their pans immediately, and place on a cooling rack.
Store in an air-tight bag. Baked loaves AND bread dough freeze well.

Tuesday, December 9, 2014

Snow ice cream

I was told never use snow from the first snow fall.

Large bowl or big dishpan full of fresh, clean snow
1 can of Milnot (or evaporated) milk, or pint carton of half and half, or equivalent amount of heavy cream(about)
granulated sugar, about 1 cup
1 teaspoon vanilla extract
Fill a large mixing bowl or dishpan with fresh, clean snow.  Add about 1 cup sugar.  With wooden spoon, fold snow together with sugar.  Add vanilla extract. Slowly stir in evaporated milk or half and half or heavy cream.  Add and stir milk or half and half or heavy cream until snow-sugar mixture takes on the consistency of custard ice cream or unripened homemade freezer ice cream.  (It may not require all of the can of milk or carton of half and half or heavy cream to reach this consistency.  This is a kind of fly-by-the-seat-of-your-pants recipe and takes only minutes to make.) When snow ice cream reaches this stage, spoon into individual serving bowls and serve immediately.

I understand that some folks use a can of sweetened condensed milk to make their version of this recipe.