Cucumber Salad

Soak sliced cucumbers and onion in salted cold water in the refrigerator. Drain them and add sour cream, with a little vinegar mixed in. Salt and pepper.

There is no definitive amount or recipe. You have to work with amounts until you find the amounts that work best for you.

Peach Pound Cake

Recipe from Laura Carroll, on Stocking Our Shelves 

1 cup butter

3 cups sugar

6 eggs

1/2 teaspoon almond extract

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/2 teaspoon salt

3 cups flour

2 cups chopped peaches

1/2 cup sour cream

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. This can be made in three loaf pans instead. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in vanilla and almond extract. Combine dry ingredients and add to creamed mixture. Fold in peaches and sour cream. Pour batter into prepared cake pan and bake 75 to 85 minutes. Cool in pan for 5 minutes and then turn out of pan to cool completely. Sprinkle with confectioners sugar. These can be frozen.

Green Chile Chicken Pot Pie

Not my recipe, but want to save it.

 https://eatingnewmexico.com/2017/04/10/green-chile-chicken-pot-pie/?fbclid=IwAR0mDUoaKvh84_QVFq4Y5eQR0mPjlXsQrvle6t22fAjL3PVXDmRBTEpa94Y

Green Chile Chicken Cheese Enchilada Pot Pie… in cast iron

All the flavors of New Mexico fall and winter in one comfort food!

PREP TIME10 mins

COOK TIME1 hr 20 minutes

SERVINGS6

EQUIPMENT

• Cast Iron Skillet
• Skillet

INGREDIENTS

  

• 4 Tbsp butter or EVOO
• 1 rib celery diced
• 1 small yellow or white onion diced
• 2-3 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• ¼ cup half & half
• 2 cups chopped cooked/shredded chicken I used rotisserie
• 1 cup roasted green chile chopped (or more)
• 1 cup shredded cheddar + 1/4 cup shredded cheddar
• 2 pie crusts
• 1 egg beaten, for egg wash

INSTRUCTIONS

 

• Preheat oven to 350°F. Brush bottom & sides of cast iron skillet with vegetable oil.
• In a large skillet (not the cast iron one, just some other one), melt the butter or heat EVOO over medium-high heat. Cook the celery, onion, and garlic until they begin to soften.
• Lower heat to medium. Stir constantly while adding flour. Stir until flour is absorbed and lightly toasted in color.
• Gradually stir in chicken broth while whisking to incorporate flour. Bring to a boil then lower to a simmer. Add half and half and stir to combine.
• After 3-4 minutes, remove from heat and stir in chopped chicken and green chile.
• Unroll one pie crust and place in bottom of the cast iron skillet, then pour in the filling.
• Spread 1 cup shredded cheddar on top of filling.
• Unroll the second crust on top. Seal crusts together by pinching together or pressing with a fork. Mine is “rustic” meaning I didn’t do anything fancy. 
• Cut vents into the top crust then brush with egg wash. Sprinkle top with remaining 1/4 cup cheddar cheese.
• Bake for 50-55 minutes until crust is golden and you can see the stuff bubbling a bit through the vents.

Gingerbread Cake with Candied Pistachios

https://rapidcityjournal.com/lifestyles/holiday-desserts-that-raise-spirits-money/article_9b91f3b3-0fa6-5c88-8f6a-18b5dd846477.html (Barb Vargo)

Candied Pistachios:

1 cup chopped pistachios

1 tablespoon corn syrup

2 tablespoons sugar

Preheat oven to 325 degrees. Line baking sheet with foil. Mix pistachios and corn syrup and quickly toss in sugar and spread on baking sheet. Bake 8 minutes, checking off to prevent burning. Cool.

Preheat oven to 350 degrees. Butter and flour 2 to 3 8-inch pans.


1 cup Guinness Extra Stout

1 cup molasses

1 1/2 teaspoon baking soda

2 cups flour

1 1/2 teaspoon baking powder

3/4 teaspoon cinnamon

1/4 teaspoons cloves

1/4 teaspoon nutmeg

1/8 teaspoon cardamon

3 eggs

1/2 cup sugar

1/2 cup brown sugar

3/4 cup vegetable oil

1 tablespoon minced/peeled fresh ginger, or more to taste

Bring stout and molasses to boil. Remove from heat and stir in baking soda. Cool 1 hour. Blend together flour, baking powder and spices. Whisk eggs and sugars. Whisk oil and cooled stout mixture with eggs. Slowly add wet mixture to flour mixture. Stir in fresh ginger. Bake 25-35 minutes, more if using 2 pans, less if using three pans.

Cool and frost. Add candied pistachios just before serving.

Frosting:

2 8-ounce packages cream cheese

1/2 cup butter

3/4 teaspoon grated orange peel

2 cups powdered sugar

1 teaspoon vanilla

Beat all ingredients together at room temperature.

Two recipes, different sized cans of yams. 

Sweet Potato Pie

Sweet potato pie is a traditional dessert, originating in the South. It is often served during the holiday season, especially at Thanksgiving.

https://iambaker.net/sweet-potato-pie/

Sweet Potato Pie from 29 ounce can of Yams

Prep time

10 MINS

COOK TIME

1 HR 20 MINS

TOTAL TIME

1 HR 30 MINS

INGREDIENTS

• 1 9-inch pie crust, unbaked
• 1 can (29 ounces) sweet potatoes, packed in syrup and drained
• 1/2 cup butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1/2 cup (126g) evaporated milk
• 2 large eggs, room temperature
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 
  
• INSTRUCTIONS
• 
  

1. Preheat oven to 350°F.
2. Place unbaked pie crust in a 9-inch pie pan.
3. Cinch the edge of your pie crust to create your desired shape.
4. Place the pie crust in the oven and bake for 10 minutes. Remove from the oven and cool while you prepare the filling.
5. In a large bowl, combine sweet potato, melted butter, granulated sugar, brown sugar, evaporated milk, eggs, nutmeg, cinnamon, and vanilla.

6. Using a hand mixer, beat all ingredients together on medium speed until smooth (5-6 minutes)

7. Pour filling into the prebaked pie crust.

8. Cover pie with foil.

9. Bake for 50 minutes, remove from oven and remove foil, and then bake for another 20-30 minutes or until a sharp knife inserted in the center comes out clean.

Bruce's Yam Pie

http://www.brucesyams.com/recipes/sweet-potato-pie/ 

Ingredients

• 1 (40 oz.) can; drained and smashed
• 2 whole eggs, plus 1 egg yolk
• 1 (5 oz.) can evaporated milk
• 3/4 cup granulated sugar
• 3/4 tsp. pure vanilla extract
• 3/4 tsp. salt
• 1/3 cup melted (cooled) unsalted butter
• 2 tbs. cornstarch
• 1 tsp pumpkin pie spice (or 1/2 tsp. cinnamon and 1/2 tsp. nutmeg)

• 1 (unbaked / defrosted) 9” deep dish pie shell
• whipped cream for serving

Steps to Prepare

1. Heat oven to 400°F.
2. In the bowl of a mixer, combine the yams, eggs, egg yolk and evaporated milk and beat smooth.
3. Add sugar, vanilla, salt, butter, corn starch and spices; continue to mix until creamy.
4. Scoop mixture into the pie shell (spread evenly with the back of a spoon) and place on a baking sheet.
5. Bake for 15 minutes then lower heat to 325?F and continue to bake for an additional 30-35 minutes (or until center has set).
6. Serve with whipped cream, if desired.

Date Pinwheel Cookie

 https://cannedpeachesproject.com/date-pinwheel-cookies/

Date Pinwheel Cookie

Yield: 4 large logs, yielding about 1 1/2 dozen cookies each. 

Vintage date pinwheel recipe from my Great Grandma Little. Makes a lightly sweet and soft cookie that has long been a family favorite. 
INGREDIENTS  

For Date Filling:

• 3/4 cup water
• 3/4 cup sugar
• 1 1/2 lbs. pitted dates, roughly chopped

For Cookie Dough:

• 1 cup soft butter (2 sticks, 8 ounces)
• 1 cup light brown sugar
• 1 cup white sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking soda
• 5 cups all purpose flour

INSTRUCTIONS

Make Date Filling:

• In small pot over medium low heat, heat sugar, water & chopped dates. Let cook until sugar melts and forms a syrup. Use a wooden spoon or potato masher to break up dates more, and make a thick paste.
• Pull off the heat and cool to room temp.

Make Cookie Dough:

• In large bowl, or stand mixer with paddle attachment, cream together butter and sugars. 
• Add eggs, one at a time, mixing thoroughly after each addition. Add vanilla extract.
• Add dry ingredients, and mix thoroughly. Divide dough into 4 equal portions.

Assemble Pinwheels:

• Roll out each lump of dough onto parchment, until 1/2" thick. Use a knife to square up your dough (scraps can be saved and used for to make a mini log, with extra filling).
• Spread an even layer of date filling on dough, leaving one of the short ends bare to make for easy sealing. Don't use so much filling that it's hard to roll up, but it's also the good stuff, so don't skimp. (I actually recommend using *slightly* more filling than what is in the picture)
• Tightly roll up your log, rolling toward the end you left bare. Press to seal.  Wrap up in parchment paper, and let chill in fridge for a few hours.
• Once dough is chilled, preheat oven to 325, and line baking sheets with parchment. Slice logs into 1/2" thick rounds. Place on prepared sheets, and bake until lightly brown, about 15 minutes. 

Italian Meatballs

https://cannedpeachesproject.com/calabrian-wisconsin-meatballs/

Calabrian-Wisconsin Meatballs

These perfect Italian-American meatballs have stood the test of time, with the perfect, meaty, cheesy texture. Delicious simmered in tomato sauce, or fried up and eaten with freshly buttered bread.

INGREDIENTS  

• 4 cups bread, preferably Italian bread with the crusts removed
• 7 eggs
• 2 lbs ground beef
• 1 lb ground pork
• 4 cloves garlic, minced or microplaned
• 1/4 cup fresh parsley, finely chopped
• 3 cups grated pecorino romano, or other hard, salty Italian cheese (parmesan works nicely)
• 1 T salt (more or less to taste)
• Neutral tasting frying oil, as needed.

INSTRUCTIONS 

• Take the bread, and either process in a food processor into bread crumbs, or tear with hands until it's in small pieces, no bigger than a 1/2". (If bread is quite soft, you might find it easier to tear into pieces.) Place finished bread crumbs or pieces into small bowl.
• In large bowl, whisk together eggs.
• Add rest of ingredients and bread into large bowl, and mix together thoroughly, using hands.
• Once you have a homogeneous mix, test for seasoning. Do this by either frying a tiny portion of the mix in a pan, or cooking in microwave. Check for salt level, and adjust accordingly.
• Roll into balls. Size the balls so you get approximately 25-30 balls per pound of meat (about 75 balls for this recipe). They should be about 1 1/2" across.
• Heat a frying pan to medium heat, and pour a shallow layer of oil. Working in batches, fry the meatballs until cooked through, about 8-12 minutes. If you'd like to test with a thermometer, internal temp should read 140 degrees.
• Remove from oil, and place on paper towel to drain.
• Meatballs can either be simmered in tomato sauce and served over spaghetti, or served "Warren-style," which is fresh out of the frying pan, with a side of bread and butter. Both are very delicious.