Beat 1 egg well
¾ c. sugar
½ c. flour
1 tsp. baking powder, dash of salt, cinnamon and nutmeg.
1 c. diced apples
½ c. walnuts
Mix all together, bake in a greased pie pan at 350 degrees for 30 minutes and top with whipped cream.
2 Tbsp. Butter
6 pork chops
4 apples, peeled, cored and sliced
¼ c. brown sugar
½ tsp. cinnamon
Brown pork chops on both sides. Place apple slices in greased baking dish. Combine brown sugar and cinnamon and sprinkle over apples. Add pork chops. Cover and bake at 325 degrees for 1½ hours, serves 6.
Cream ½ c., margarine and 1 c. sugar
Add 2 eggs and 1 tsp. vanilla
2 c. flour
1 tsp. soda
and alternatively fold in:
1/3 c. sour milk
1 c. chopped apples
1/3 c. chopped walnuts
Pour into greased loaf pan, bake at 350 for 55 minutes.
1 peck apples – peeled, cored and cut into slices, put prepared apples into kettle.
Add 1 to 2 c. water and 1 c. sugar
Heat apples until they are soft and mushy, there will be some chunks. Spoon into hot quart jars, seal and put in boiling bath to seal jars. Makes 2-3 quarts, store in cool dry place. Once open store in refrigerator.
4 medium sweet potatoes
3 medium tart apples
2 Tbsp. flour
2 Tbsp. brown sugar
2 Tbsp. butter
½ c. apple juice (or water)
4 strips bacon, cut in half.
Peel sweet potatoes and cut into ¼ inch slices. Peel, core and slice apples. Combine flour, sugar and lightly dredge the sweet potatoes and apples. Butter casserole dish
and alternately layer apples and sweet potatoes. Dot with butter. Add apple juice. Arrange bacon over the top. Cover and bake at 350 degrees for 35 minutes or until tender. Uncover and bake 5-10 minutes until bacon is crisp. Serves 4-5.
1 9 inch pie shell, baked
4 cups fresh strawberries
1 cup sugar
1 cup water
3 Tbsp cornstarch
2 Tbsp white corn syrup
3 Tbsp dry strawberry favored gelatin
Red food coloring (optional)
Boil sugar, water, cornstarch and
syrup; add strawberry gelatin and cook
until thickened. Cool. When cool add
strawberries and pour into pie shell.
Refrigerate. Makes 6-8 servings.
White cake mix
Red food coloring
Make white cake mix, but reduce liquid called for in the mix by 1/3 cup and add 1 cup strawberry preserves and 1/8 tsp red food coloring. Bake two 9-inch layers according to package instructions. When cake is cool, top each layer with cool whip and strawberries. Makes two single layer cakes.
2 ½ cups flour
2 Tbsp sugar
1 Tbsp baking powder
¼ tsp salt
½ cup (1 stick) butter, cut into chunks
¾ cup chopped fresh strawberries
½ cup freeze-dried strawberries (optional or substitute blueberries)
2 Tbsp snipped basil
2 eggs, lightly beaten
½ cup half and half
Preheat oven to 400º F. In a large bowl stir together flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries (or blueberries) and basil. Make a well in center of flour mixture, set aside.
In a medium bowl stir together eggs and half and half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir until just moistened.
Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a ¾ inch-thick circle. Cut circle into wedges and pull apart slightly.
Brush wedges with additional half and half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave.
Makes 12 scones.
1 quart fresh strawberries, washed, hulled and crushed (or enough to fill 2 cups crushed berries).
4 cups sugar
1 package powdered pectin
1 cup water
Rinse berries in cold water and drain. Hull and crush in a large mixing bowl. Add sugar and stir to mix completely. Let stand for 20-30 minutes, stirring occasionally. Dissolve the pectin in water and bring to a boil. Boil for one minute. Add to berries and sugar, stirring for two minutes.
Pour the jam into freezer containers, leaving ½ inch of headspace and cover. Let stand at room temperature until set (24 hours). Label, date and freeze.
Jam will keep in the freezer for up to one year and in the refrigerator for as long as three weeks.
Makes 6 half pint containers.
4 cups fresh strawberries, divided
1 can (14 oz) sweetened condensed milk
¼ cup lemon juice
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
8 OREO cookies, finely chopped
1 Tbsp butter, melted
Line 8-4 inch loaf pan with foil. Mash 2 cups of strawberries in a large bowl. Stir in condensed milk, juice and 2 cups Cool Whip; pour into pan.
Top with combined chopped cookies and butter; press into mixture. Cover.
Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.
Makes 12 servings.