PEACH FRUIT CAKE

Suzanne Clarke's recipe from Home Cooking Secrets of Trinity Area

Fort Point Lioness Club Cookbook 1982 -1983

1 cup Butter

1 1/2 cups sugar

3 eggs, beaten (ow..ow...stop it...stop...ow..etc)

1 20 oz can of peaches, drained and chopped (or crushed, either way is sadistic) -save the juice

2 tsp vanilla (oh shoot, I misread this and put in 3 tsps - and I use the expensive real stuff)

3 cups flour (I knew there was a 3 there somewhere)

1 tsp baking powder (Don't ask why, I'm sure 1 tsp doesn't make any difference...)

1/2 tsp salt

3 cups raisins

1 1/2 cup glacé cherries (Steve found the e with the accent online for me, and also managed to screw up the rest of my font, but I still love him and am thankful for his ability to make me laugh.)

1 cup coconut

Cream butter, sugar and eggs. Blend in peaches, raisins, cherries and coconut. Add vanilla. Combine flour, salt and baking powder and fold into mixture alternately with peach juice. I added some Malibu to the peach juice just for the fun of it, but make sure you add the Malibu to just a little bit of peach juice first as you probably won't need much juice. Don't let the mixture get too soggy.

Pour into well greased and lined pan - I use my cast iron pot so I don't bother lining it. Bake at 270F for 3 hours. Slow and steady does the job! After it comes out of the oven (well, after you take it out - it won't come out by itself) let it sit in the pan for 10 minutes or so, and turn over on a cooling rack.

Enjoy! (After it cools, that is.)

Oven baked potato chips

Recipe by: Ashlee

(1) Saved as a favourite by 21 cook(s) Easy  Ready in 55 minutes Picture by: annie An easy healthy way to make chips (or wedges) for fish and chips or with burgers or just for a snack. Ingredients Serves: 4 4 large potatoes 1/4 cup (65ml) olive oil 2 teaspoons paprika 1 teaspoon salt (or to taste) 1 teaspoons chilli powder (or to taste) Preparation method Prep: 10 minutes |Cook: 45 minutes 1. Preheat oven to 230 degrees C.   2. Cut the potatoes into wedges or chips. Mix olive oil, salt, paprika and chilli powder together. Coat potatoes with oil mixture and spread out on a baking sheet or dish.   3. Bake for 45 minutes in preheated oven.   Provided by: Allrecipes Last updated: 07 Jan 201

BEST EVER POTATO SALAD

(from the Cream of the West Cookbook with my Little Tweaks)

(don't worry, you don't have to put any tweaks in it)

(my Tweaks are in RED)

In a small bowl, combine:                                                   

1 1/2 cups mayonnaise      (a big glob of Miracle Whip)                      

3 tbsp sweet pickle juice             

1 tbsp mustard

2 tsp salt

pinch of pepper

In a large bowl, combine:

8 cups cubed cooked potatoes  (just chop up enough spuds for your dinner)

1 1/2 cups thinly sliced celery  (I don't usually use celery)

1/2 cup chopped green onion  (I use plain yellow onion)

1/4 cup thinly sliced radishes  (nope - but I do add cubes of medium cheddar cheese instead)

1/2 cup chopped gherkins  (or a big spoon of sweet relish if you don't have or want to chop gherkins - or you can use sweet pickles, even better)

4 hard-cooked eggs, chopped (put them in the cold water with the potatoes -when the potatoes are cooked, so will the eggs - be cooked, that is)

Pour dressing over veggies & eggs, and toss gently. Chill at least 3 hours.(Or eat warm - why not? It's delicious. Don't forget to lick the spoon.)

BEER BREAD

http://www.food.com/recipe/Beer-Bread-73440

Ingredients

• 3 cups sifted flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 (12 ounce) can beer
• 1/4 cup melted butter

Directions

Preheat oven to 375 degrees.

• Mix dry ingredients and beer.

• Pour into a greased loaf pan.

• Pour melted butter over mixture.

• Bake 1 hour, remove from pan and cool for at least 15 minute

•  NOTES: Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.

BEAN SALAD

COMBINE:

1/2 CUP OIL

1/2 TSP PEPPER

1 TSP SALT

2/3 CUP VINEGAR

3/4 CUP WHITE SUGAR

ADD:

1 CAN YELLOW STRING BEANS

1 CAN GREEN STRING BEANS

1 CAN KIDNEY BEANS, DRAINED AND RINSED

1 GREEN PEPPER, CHOPPED

1 ONION, CHOPPED FINELY

MIX THOROUGHLY. MARINATE FOR 24 HOURS, TOSSING OCCASIONALLY.

Note: The recipe calls for SALAD OIL. No idea what that is. I'm pretty sure I just used ordinary oil from my kitchen cupboard, that probably being vegetable oil, as I don't remember having Canola Oil back then. Let me know if you have any better suggestions. I thought of using Olive Oil but that may have too strong a flavour.

The Absolute Best Banana Muffin Recipe

• Mash 6 large bananas. Add 2 slightly beaten eggs, 1 1/2 cups of sugar, and 2/3 cup vegetable oil.
• Sift 3 cups flour with 2 tsp baking soda, 2 tsp baking powder, and 1 tsp salt.
• Add dry ingredients to wet and mix.
• Bake at 375 degrees for about 20 minutes.
•  If desired, add about 1/2 cup grated chocolate - that's my twist. Chocolate chips sometimes sink to the bottom of baked stuff, but grated chocolate doesn't. You can also use 3/4 cup white and 3/4 cup brown sugars instead of all white.

RIA'S BROWNIES

THE BEST BROWNIES YOU'VE EVER TASTED - BETTER EVEN THAN TAMAR'S

(AND THAT'S THE OFFICIAL NAME FOR THEM)

3/4 cup butter

1 1/2 cups sugar

3 eggs

1 cup flour

1/4 cup cocoa

pinch of salt

1 tsp vanilla

1 cup coarsely chopped pecans or walnuts - optional

Grease a 9" pan. Preheat oven to 350 degrees. Beat together butter and sugar until fluffy. Beat in eggs one at a time. Sift together flour, cocoa, and salt. Blend into butter mixture. Stir in vanilla and nuts. Pour into greased pan and bake about 35 minutes. (My 10 cents worth - DON'T OVER BAKE)

While brownies are baking, make the fudge icing:

1/4 cup butter

2 Tbsp cocoa

2 Tbsp milk

1 1/4 cup icing sugar

1/4 cup chopped pecans or walnuts - optional

Melt butter in saucepan over low heat. Stir in cocoa and milk. Remove from heat and stir in sugar and nuts. Spread icing over brownies while they are still warm. Yum yum.

(I don't do the nut thing - but the brownies are fantastic without them. Trust me.)

PUNCH

• 3 litres 7-Up
• 2 litres Collins Mix, which I find impossible to buy here in BC, very disappointed about that, so try to find a substitute in the pop aisle - maybe grapefruit pop?
• large cranberry cocktail (full of antioxidants and so goooood for you)
• about 1/2 cup of grenadine
• 26 oz gin
• flask of vodka
• maraschino cherries and orange slices to make it look pretty - although after a few glasses you won't care if it looks pretty or not

Just pour into your punch bowl (after you've taken it from the cupboard over the stove and washed all the dustballs and dead insects out of it) and enjoy.

My Ultra Fantastic Fruit Crisp Recipe

TOPPING
1/2 cup sugar
1/2 cup brown sugar
1 cup flour
1/2 cup butter
1/2 cup rolled oats

Mix dry ingredients together then cut in butter with pastry blender or cut butter in small pieces and rub in with your fingers until mixture gets nice and crumbly. IMPORTANT NOTE: This recipe can easily be doubled, assuming you have a full block of butter in your fridge - Keep the extra in a container in your fridge for weeks and weeks...until you find some more delicious fruit and need a break from that damn diet food.

FRUIT
Place cut up fruit in oven-safe bowl. Use any fruit, add sugar depending on sweetness or tartness of fruit. For example, even though rhubarb is technically a vegetable, add a lot more sugar than if you were using apples or peaches, okay? Our personal favourite is rhubarb/apple crisp. Yummy

Sprinkle topping over fruit and bake in 375 degree oven for about 45 minutes - stab a fork in to make sure fruit is cooked. Serve with cream, ice-cream, whipped cream, ReddiWhip, Cool Whip.....whatever you desire. Or just serve with a spoon.

If you want to cut calories and fat grams just leave out the sugars and the butter, but don't expect to get anything that tastes good.

WAIKIKI MEATBALLS & FRIED RICE

(Sharon's recipe) 

MEATBALLS:

1 lb ground beef

1 cup cracker crumbs (saltines, that is)

1 egg

1/4 cup milk

1 1/2 tsp salt

1/4 tsp ginger

1 chopped onion

Mix all ingredients together, form into balls and cook. I fry them, Howard cooks them in the oven - whatever pleases you.

SAUCE:

2 tsp cornstarch

1/2 cup brown sugar

1/3 cup vinegar

1 tsp soy sauce

1 can pineapple tidbits and juice 

Mix cornstarch with brown sugar and add to vinegar, soy sauce and pineapple juice. Bring to a boil, then add meatballs and pineapple. Heat and serve with Fried Rice.

FRIED RICE:

1 onion, chopped

1 green pepper, chopped

2 stalks celery, chopped

2 eggs

2 cups cooked rice

soy sauce

Saute veggies, add eggs and scramble. Add rice, and soy sauce to taste. (I've also added mushrooms, or frozen veggies, or whatever else was lying around in fridge or cupboard and seemed appropriate.)

COLESLAW DRESSING

1 1/4 cups Miracle Whip

1/3 cup sugar

1/4 cup apple cider vinegar

1/2 tsp seasoned salt

1/4 tsp black pepper

Whisk together. (I found the smell of the vinegar a bit overpowering, so you could use less - but as it sits in the fridge everything turns out fine. The smell, as they say, comes out in the wash.)

For the coleslaw itself, I used Cabbage, Carrot, Green Onion, and drained Crushed Pineapple - thought the pineapple would complement the pork nicely. And it did!

PULLED PORK for SANDWICHES

(from Everyone Can Cook Slowcooker Meals, by Eric Akis)

(This recipe was also printed in our local paper)

1 1/4 cups chicken broth (I used a can of Campbells, didn't add water)
1 1/2 cups bbq sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tsp paprika
2 tsp chili powder
2 tsp cumin (Don't tell Howard I used cumin or he'll never eat it again. Although he did like it.)
1 tsp salt
3 lb boneless pork shoulder roast (I just used a pork roast - I never had a shoulder, which also meant I couldn't cry on one
2 tbsp olive oil (not to be confused with Popeye's girlfriend)
8 rolls or hamburger buns (I used Kaiser buns from Safeway)

• Place bbq sauce, broth, sugar and vinegar in the slow cooker and whisk together.
• On a wide plate (I used a platter) mix together the paprika, chili powder, cumin and salt. Roll pork to completely coat in spice mix
• Place oil in large skillet set over medium high heat. Add pork and sear on all sides. Set pork in slow cooker, turning to coat with sauce. Cover and cook on low for 8 hours, or until tender (Mine needed a bit longer). Remove pork and set in bowl. Skim fat from surface of sauce if needed, then cover and keep warm (cover the sauce, not yourself. You shouldn't be cold anyway, with all this cooking going on.)
• When pork is cool enough, (or right away, as I did mine right away) shred it with two forks, getting rid of any obviously fatty bits. Add meat to sauce, cover and heat through for 10 minutes. 
• To serve, pile pork onto buns.

Strawberry Shortcake (sort of)

Preheat oven to 375 degrees

Cream thoroughly: 1/3 cup shortening (I used Golden Crisco) and 1 cup sugar

Add: 1 egg and 1 tsp vanilla

Beat until light and fluffy.

Blend or sift together: 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp salt.

Add to creamed mixture alternately with 1 cup milk. Beat well after each addition  (3 dry and 2 wet)

Pour into greased 8" or 9" square pan and bake for 35 - 40 minutes. Best served warm.

Strawberries

Use frozen strawberries, even in the middle of summer. Put them in a bowl and toss a cup or so of sugar on top. Let them thaw, don't torment them at all. When thawed, give them a bit of a shock with your handy dandy potato masher, then pour into a colander - make sure you put a bowl underneath first. Then let the strawberry juice drip into the bowl. Now get about 2 tbsp of cornstarch and dissolve it in a bit of water, not a whole lot, maybe half a quarter cup. When you have lots of juice, put that into a pan (well, I guess you could let it drip into a pan in the first place, rather than a bowl - why dirty two things when one will do?) and bring to a boil on the stove. Add the  cornstarch, stirring all the time, and it will thicken nicely. Remove from heat, let cool a little, then add to the rest of the berries. Yummy Yummy Yummy. I was scared it would turn to jam, but it didn't. 

To serve, just put a piece of the cake on a plate, add a spoonful of berry deliciousness, and top with whipped cream. 

Homesteader Cornbread

Rated: Submitted By: WILLOWSMOM99 Photo By: TheCosmeticQueen Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 50 Minutes Servings: 15

"This moist corn bread with a crisp, golden crust is great with chili con carne or as stuffing for your holiday turkey."

INGREDIENTS:

1 1/2 cups cornmeal 2 1/2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder

1 teaspoon salt 2/3 cup white sugar 2 eggs 1/2 cup vegetable oil

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2.	In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3.	Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

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Printed from Allrecipes.com 3/8/2012