Ruth

Ruth
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
nutmeg
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.