This is so very tasty and beautiful and I look forward to making them each year. Absolutely wonderful. Yum. And it’s my very own recipe, which makes me proud. 🙂 Slice potatoes fairly thinly (~1/4 inch or so). Place a layer on the bottom of a buttered casserole dish. Sprinkle with salt and some shredded sharp cheddar. Layer thickly-sliced tomatoes (~1/2 – 3/4 inch or so) atop the potatoes, then another layer of thinthin potatoes. More salt and cheese, then …
From http://pie.allrecipes.com/az/CreamyPeachPie.asp Creamy Peach Pie An easy single-crust pie. Apples also work well in this pie. Makes 1 – 9 inch pie (8 servings). Printed from Allrecipes, Submitted by Laria Tabul 1 recipe pastry for a 9 inch single crust pie 4 cups fresh peaches – peeled, pitted and sliced 3/4 cup white sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1 cup heavy whipping cream Directions 1 Peel and slice peaches. 2 Combine sugar, …
Peach Salsa (from Skyra, at YAAPS) This is my ALL TIME favorite canning recipe EVER. I just bought peaches today to make this, and will probably buy more this weekend for this recipe. Peach Salsa 6 cups prepared peaches, about 12 medium or 3lbs 1 1/4 cups chopped red onion 4 jalapeno peppers, finely chopped 1 red pepper chopped 1/2 cup loosely packed finely chopped cilantro (coriander) 1/2 cup white vinegar 2 tbsp of liquid honey 1 clove garlic, finely …
From Jeb, at YAAPS. Bran Muffins 1.5 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1/3 cup sugar 1 cup bran (I like oat bran best) 1 cup milk 1 egg 1/2 cup oil Mix dry ingredients. Mix bran and milk and let stand for 2 minutes then add oil and egg and beat well. Add dry ingredients. Spoon into cupcake pan. Bake 25 minutes at 400F.
From King Arthur; I haven’t tried it yet but want to. Fruits of the Earth Cheesecake This creamy cheesecake features an incredibly simple, four-ingredient filling. But it’s really the crust, the pan it’s baked in, and the topping that make it stand out (and make it outstanding!) First of all, the crust. “Give me great-tasting whole grains” is the call heard throughout the land these days, and why not? We could all use more fiber and natural vitamins and minerals …
From the King Arthur Flour Company, as part of a recipe for Blueberry Cream Pie that calls for things we don’t use (like marshmallow fluff), but I think the crust looks intriguing, if a bit labor-intensive. Crust 1 1/3 cups old-fashioned or quick rolled oats (not instant oatmeal) 1 cup diced pecans or walnuts 6 tablespoons butter, melted 1/3 cup brown sugar 1/4 teaspoon salt To make the crust: Preheat the oven to 350°F. Spread the oats in a shallow …
A Whole Foods recipe that I’d like to try. Tropical Brownies This favorite American dessert fuses deliciously with tropical hints of chewy mango, crystallized ginger and crunchy macadamia nuts. Super chocolaty with a touch of cardamom, these moist treats should be allowed to firm up for 10 to 20 minutes before serving. Makes 16 brownies * 1 stick plus 2 TB unsalted organic butter * 1 cup organic unbleached sugar * 3/4 cup plus 2 TB organic unsweetened cocoa powder …
From the back of the can of Muir Glen Fire Roasted Diced Tomatoes With Medium Green Chilies. We’ve been making this recipe for years, and realized that we’d be miserable if they ever replaced the recipe with something else. So here it is. Fire-Roasted Salsa Here’s our favorite zesty salsa recipe! It’s best if allowed to chill for 3 to 4 hours before serving to blend the flavors. 2 cans (14.5 oz each) Fire-Roasted Diced Tomatoes with Green Chiles, Undrained …
From American Classics, page 312. Thick and Chewy Chocolate Chip Cookies Makes about 18 large cookies These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra yolk to keep their texture soft. These cookies are best served warm from the oven, but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the cookie sheet. …
From the 5/2005 Everyday Food magazine, page 114. Makes 20, prep time 20 minutes, total time 1 hour. 1.5 cups all-purpose flour, sifted and leveled 1 t baking soda 1 t salt 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup packed light-brown sugar 3/4 cup granulated sugar 2 large eggs 1 t vanilla 2.5 cups rolled oats 2 cups raisins 1 cup sweetened shredded coconut 1. Preheat oven to 350. In a medium bowl, whisk together flour, baking …