Recipes

Butterscotch PieI prebaked the pie crust for 10 minutes (using pie weights)
1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour
2 cups whole milk
3 large egg yolks, separate eggs
(reserve whites for meringue topping)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 (9 inch) pie crusts, prepared
(baked and cooled)
meringue SEE RECIPE BELOW
3 large egg whites
(reserved from pie filling recipe)
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

Directions
1 Preheat oven to 350°.
2 Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
3 Beat egg yolks.
4 In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
5 Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
6 Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
7 Top pie with meringue (recipe to follow).
8 After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
9 MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.

10 With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.

11 Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).





 BAKED DONUTS - Recipe courtesy of Ina Garten

Ingredients

• Baking spray with flour, such as Baker's Joy
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 extra-large egg, lightly beaten
• 1 1/4 cups whole milk
• 2 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract
• For the topping:
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Rhubarb Cream Pie Recipe.I prebake my pie bottom shell for about 10 to 13 minutes using pie weights on top of  parchment paper to keep the middle from forming a bubble.  Dried beans can also be used on top of parchment paper.

1 1/2 cups sugar
3 T flour
1/2 t nutmeg
2 well beaten eggs
1 T butter
3 cups cut rhubarb
pinch of salt

Blend sugar, flour and nutmeg together.  Add eggs and butter and beat with a fork until smooth.
Pour over Rhubarb and Mix well.   Add to a prebaked pie crust.
Add top crust and then spread a thin layer of milk or cream over top.
Bake 450 oven for 10 minutes and then reduce to 350 oven for 30 minutes or until golden brown.
 







My beautiful granddaughters, Kara and Kelsey came down from Michigan last week to do their annual cleaning of the pond house.  About 4 years ago I wasn't able to do it and they came to help me out.  At that time they said this would be their yearly job. :)
I had posted pictures of my rhubarb pie I made on Facebook and Kelsey messaged me and said that she thought a pie was a great idea on the day they were here.  I also fixed their very, very favorite thing...Joan's Taco Salad.  They both were happy campers and had lemon pie as soon as they arrived (breakfast they said).  If I have to say so myself, it was delicious.

I have always struggled with meringue, getting it to be fluffy and high.  I found a new recipe in my
Southern Living Magazine and as you can see it was a huge success.  The picture indicates that there wasn't much lemon filling, but there was.  I used Grandma' Lemon Meringue Pie recipe from allrecipes.com

This is the Meringue recipe:
4 large egg whites (room temperature)
1 1/2 teaspoon cream tartar
1 cup sugar
1 1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 Tablespoon Cold water
1 1/2 Tablespoon Cornstarch
2/3 cup boiling water

Preheat oven to 375 degrees.  Whisk 3 Tablespoon cold water into cornstarch in a 1 quart sauce pan.  Whisk in 2/3 cup boiling water.  Cook over medium heat until thick. (about 1 minute)  Remove from heat and  completely cool. (about 30 minutes)

Beat 4 egg whites and cream tarter at medium then high speed with a heavy duty mixer, using whisk attachments until foamy.  Gradually add the cup of sugar and beat until glossy and has stiff peaks.
Beat in vanilla and salt.

Spread over cooled pie making sure you seal all the edges so the meringue doesn't get weepy. Bake at 375 for 15 minutes or until meringue is golden brown.  If you can stand it, completely cool.  If you like cold pie, you can refrigerate.  Enjoy.


I have been asked about what recipe I use to make pie crust. 

Here is the link to the pie crust recipe.  http://www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe.html#! 

There is a video too and it is what I do except I use Martha Stewarts saran wrap instead of a plastic bag.  Easier for me.  I also just add 1/4 cup cold ice water as I don't have a spray bottle and keep forgetting to buy one.

I am not especially fond of normal blue berry pies because of the cooked blueberries.  But a few years ago, I developed this recipe and love it.   It is so easy to make too.

 

                  

                         JOAN'S  BLUEBERRY PIE

CRUST

1 1/2 cup flour

2 T sugar

1/2 t. salt

1/2  cup plus 2 T oil

2 T Milk

Press into pie shell and bake at 425 until slightly brown
               
FILLING

1 C Blueberries

 

3/4 cup sugar

1/4 cup corn starch

1/4 t salt

Mix these 3 ingredients together

before adding

 

1 cup hot water

1 t lemon juice

 add blueberries and water
   Cook these ingredients together until thick, stirring constantly

 

Fresh Blueberries

3 1/2 cups raw blue berries.

Add these to thicken mixture after it has slightly cooked and stir

well.  Add to baked pie shell

 CRUMB TOPPING

1 cup sugar

1 1/2 cup flour

1/2 cup soften butter

mix until crumbly.  DO NOT use mixer.

Cover the blueberries in pie shell with crumbs and bake at 425 until brown...about 15 minutes.

If edges of pie shell start to get too brown, cover with foil.

                       If you decide to try this recipe, I hope you enjoy it as much as my family does!

**********

 

 

Fresh Basil Pasta
I prepared for our supper last night.  I do have to say it was probably one of the best (not counting our family goulash) I have fixed all summer.  And, Jon like it too so that is always good.  I created this recipe last summer (and fortunately saved it) by combining a couple recipes I saw online.
1/4 cup fresh basil
1 tablespoon flat leaf parsley
2 garlic buds
1/4 cup extra virgin olive oil (I used herb and garlic)        Salt and pepper   

Run this through a food processor or chop by hand and then add the olive oil.

Then add: 2 large Chopped tomatoes and pulse until everything is combined. Cook 1 Pound Angel Hair or regular Spaghetti, drain and add the above mixture.
Once slightly cooled add 1 1/2 cups Romano cheese

Jon would like for me to add some meat next time, hamburger or sausage.  I will add it to his but not mine as I loved it just the way it was.

Even better the next day.





Hungarian Vegetable Goulash

 

 We are going to our daughter's (Lori) late afternoon and fix a family favorite meal.  Recipe below.

When my Mom's Mother died, (during the depression) a kind neighbor brought this dish to the family and she was kind enough to share the recipe with Mom.  We have fixed it ever since. 

We are also having grilled chicken, fresh corn on the cob, pickles, tomatoes and I am sure Lori

will have desert.....she always does.  I am taking all the ingredients for the goulash fresh out of the garden.  We are so blessed with so much good fresh vegetables to eat.

Has anyone ever had a dish like this?

Hungarian Vegetable Goulash

 

5 cups green tomato, chopped

8 cups red tomato , chopped

5 cups green pepper, chopped

5 cups onions, chopped

5 cups potato, chopped

1/3 cup sugar

2 teaspoons pepper

1 1/2 tablespoons salt

1/2 cup flour 

  1 cup corn meal

 

1. Mix all of the above ingredients together. Have a iron skillet or Teflon skillet (won't brown as nice) very

hot. Melt about 3/4 cup lard or part butter.

2. Fry, turning consistently so it doesn't burn. Best if it browns some.

3. Cool about 1/2 hour before eating.

4. This is one of the Salyer family favorite recipes.

]

You can read more about it by clicking here!
Canning season for me has started.  I have already frozen Strawberry Jam and several pints of Strawberries.  But, soon I will be in full force as the corn and beans will be ready.

Saturday, I canned 7 pints of pickled beets.  I was a little nervous about doing so, as I had not

done any without my Mom.  I was pretty intent of writing good instructions over the years, but a fear of panic was upon me as I couldn't find my book with my instructions.  I searched and searched and

finally gave into the Internet.  But, I was not happy with what I was finding, so kept searching.

Then, the Lord blessed me with a flash of memory and I found it in a drawer that I haven't been able to use because I put a freezer over it and I can only pull it out part way.  I was able to reach my hand into it and I found my precious book with Mom's detailed instructions.

                 MOM'S PICKLED BEETS         

                PICKLING SALT

    2              QUART  VINEGAR

 2             QUARTS  SUGAR

                                  1               BOX  PICKLING SPICES IN A BAG  

BEETS

REMOVE ALL THE LEAVES, BUT DO NOT CUT OFF THE ENDS AS THEY WILL BLEED.

WASH BEETS EXTREMELY WELL...REALLY SCRUB THEM OUTSIDE TO REMOVED MOST OF THE DIRT.   THEN WASH AGAIN IN THE SINK MAKING SURE THERE IS NO DIRT LEFT
ON THEM OR IN THE ENDS.

COVER WITH WATER AND ADD ABOUT A CUP OF PICKLING SALT.  COOK UNTIL YOU

CAN EASILY PUT A KNIFE THROUGH THEM.
I LIKE TO COOK THEM THE DAY BEFORE SO THEY ARE EASIER TO PEEL
 ONCE COOLED,  CUT OFF BOTH ENDS AND SLIP OFF THE SKIN MAKING SURE ALL OUTER LAYERS ARE REMOVED.  STRAIN THE BEET WATER  AS THIS IS WHAT TO USE FOR THE BEET WATER.
ADD THE VINEGAR, SUGAR AND BAG OF SPICES TO THIS BEET WATER.
BRING TO A BOIL STIRRING WELL TO DISSOLVE ALL THE SUGAR.  CUT UP THE BEETS IN BITE SIZE PIECES AND ADD TO THE BOILING BEET WATER.
BRING THE BEETS TO A BOIL AND KEEP WARM. 

PUT JARS IN PAN AND BRING TO A BOIL TO STERILIZE,  ADD LID TO THIS PAN OF WATER JUST

BEFORE YOU ARE READY TO PUT ON THE JAR.   ADD BEETS TO JAR, MAKING SURE
THEY ARE COVERED WITH BEET JUICE..  ADD LID AND SCREW RING ONTO THE JAR..
COVER WITH TOWEL AND MAKE SURE AFTER THEY HAVE COOLED THAT THE LIDS ARE SEALED.


Lemon Meringue  Pie
You can see the recipes here!


Rhubarb Cream Pie
You can see the recipes here!



You can see the recipe here!


 

Pork Tenderloin
We had guests last Saturday for dinner. (Jon's friend from work).  I love trying new recipes when we have company. (Jon cringes).  But, this one is a keeper. 
First I marinated the pork tenderloins with a mesquite dry rub all day. Then I dredged them through flour, making sure they were all covered.   I covered them with a Honey Mustard dressing and rolled them in Panko crumbs.  They were added to a pan which had a little oil in it and browned on both sides. After they were nicely browned, I put them in a 350 degree oven for about 1 hour.  The tenderloins were extremely moist and so delicious.  Our guests couldn't stop raving about the dinner. 

• Pork Tenderloins that you have salted , marinated with a seasoning all day and wrapped in aluminum foil then refrigerated

• 1/2 cup flour, more if needed

• 1 cup or so of Panko Crumbs

• 1 cup Honey Mustard Salad dressing 

• 1/2 cup oil