Recipes

BLUEBERRY COBBLER

1 Tbsp butter                       2 Tbsps sugar

1 pint fresh blueberries         2 tsps baking powder

½ cup sugar                         3 Tbsps butter

1 Tbsp lemon juice              ½ cup milk, mixed with 1 egg

1 Tbsp cornstarch                2 Tbsps sugar, mixed with ½ tsp cinnamon

1 cup flour                                

Grease an 8 x 8 baking pan with 1 Tbsp butter.  Blend fresh blueberries, sugar, lemon juice and cornstarch.  Spread evenly over bottom of the pan.  Preheat oven to 400 degrees.  Sift dry ingredients together, cut in 3 Tbsps butter.  Add milk and egg mixture, stirring all with a fork.  By tablespoons, drop on blueberries.  Sprinkle with sugar-cinnamon mix all over.  Bake for 30 minutes.  Serves 8.

DEEP DISH PEACH PIES

Pastry:

3 cups flour

1 cup butter

8 – 9 Tbsps cold water

Filling:

10 cups peeled, sliced peaches           2 Tbsps cornstarch       

2 Tbsps lemon juice                            ½ tsp cinnamon

1 cup sugar                                         2 Tbsps butter

For pastry, blend flour and butter until it resembles coarse crumbs.  Add water and mix until dough is melded into a ball.  Press onto a floured board and roll.  Cut 4 circles about 1 inch larger than the tops your dishes (soup bowls, etc). 

For filling, toss peaches with lemon juice and cinnamon.  Mix in sugar and cornstarch.  Toss to combine.  Divide among baking dishes and do the tops with ½ Tbsp of butter.  Cover with pastry and fold overhanging dough under itself to make an upstanding edge. Then flute the edge.  Cut a few vents in the top for steam to escape. Set dishes on baking sheet and place in 425 degree over for 15 minutes.  Reduce heat to 350 and bake for 30 minutes or until golden brown and bubbly.

EASY CUCUMBER SALAD

2 – 3 thinly sliced cucumbers                ¼  tsp black pepper

½ cup sugar                                          1 tsp snipped parsley or dill

½ cup white vinegar                             ½ thinly sliced red onion

½ tsp salt

Combine sugar, vinegar, salt, pepper and parsley together.  Add an equal amount of COLD water to the mix and stir well.  Toss in cucumbers and onion.  Refrigerate 2 – 3 hours.

COUSCOUS CASSEROLE

1 package uncooked couscous (any flavor)       3 ½ cups finely chopped tomatoes

1 ½ cups vegetable or chicken stock                      reserve 1/3 cup of tomato juice

¼ tsp olive oil                                                   ¼ cup chopped basil

3 – 4 cloves minced garlic                                 5 cups fresh, uncooked spinach

1 large finely chopped onion                                    leaves, chopped if large

1 cup grated mozzarella                                    ½ cup grated Monterey Jack cheese

Combine couscous and soup stock in a bowl.  Cover with a plate and let stand for 5 minutes.  Fluff with a fork and put it aside.

Preheat oven to 350 degrees.

Heat oil in a large skillet.  Saute garlic and onion until tender.  Add tomatoes.  Cook for 10 minutes, stirring frequently.  Stir tomato mixture into couscous, along with the tomato juice.  Add basil and spinach.  Spread half of mixture into lightly oiled 9” x 13” baking dish.  Put cheeses on this layer.  Top with the rest of the couscous mix.  Cover with foil and bake for 25 minutes.

MICROWAVE PICKLES

2 large cucumbers, sliced                       1 tsp salt

1 medium onion, sliced                          ½ tsp mustard seed

1 cup sugar                                           ¼ tsp celery seed

½ cup vinegar                                       ¼ tsp tumeric

Mix everything together and microwave on high for 4 minutes.  Stir.  Microwave for 4 more minutes.  Cool.

CRANBERRY BUTTER

1 cup cranberries

6 tbsps powdered sugar

1 stick softened butter

In a blender, puree the cranberries and sugar until smooth.  Add softened butter and blend for another minute.  Makes 1 ½ cups.