Tuesday, May 17, 2016
4 cups sliced fresh peaches
1/2 cup water
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
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
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
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.