Cookbook 11-29

problem: cooked pumpkin pie and it never set up, (2 eggs, evaporated milk, pumpkin mix)
FIRST, CHECK OVEN TEMPERATURE. THE OTHER, DO THE FIRST 15 MINUTES AT 375, THEN TURN OVEN DOWN TO 350. HELPS TO HAVE EGGS AT ROOM TEMPERATURE. MAY NOT HAVE MIXED ENOUGH BEFORE ADDING THE OTHER INGREDIENTS. IT DOES TAKE AT LEAST AN HOUR.

“Grandma’s Uncooked No Bake Fruit Cake”

1 lb. graham crackers, make into fine crumbs
1 lb. raisins, that have been soaked in hot water for 30 minutes and drained
1/2 lb. chopped pecans
1, 16 oz. jar maraschino cherries, drained and chopped
24 large marshmallows
1, 14 oz. can condensed milk

Melt the marshmallows in the milk. Mix all the ingredients together. Pack into a regular size loaf pan that has been buttered. (can also add coconut). Refrigerate overnight. Cut into 12 slices with a hot knife.

google, Karen Haak, Moberly

-looking Hazel Downey’s recipe for banana bread

“Banana Bread”

1 3/4 c. all-purpose flour
1 1/2 c. sugar (she uses 1 1/4)
1 tsp. baking soda
1/2 tsp. salt
2 eggs
2 ripe bananas, mashed equaling 1 c.
1/2 c. vegetable oil
1/4 c. plus 1 T. buttermilk
1 tsp. vanilla
1 c. chopped walnuts or pecans

In a large bowl, stir together the flour, sugar, baking soda and salt. In another mixing bowl, combine eggs, bananas, oil, buttermilk and vanilla. Stir the mixture into the flour mixture, stirring only until combined. Fold in nuts and pour into a greased loaf pan 9 by 5 by 3. Bake at 325 for 1 hour and 20 minutes or until bread tests done. (she does mini loafs and it will only take 40 to 50 minutes and this will make 4 mini loafs…she says better if you freeze it)

Eva Daniels, Moberly

“Pesto Ricotta with Asparagus on Toast”

1 c. ricotta cheese
1/4 c. plus 2 tsp. basil pesto
salt and freshly ground black pepper, to taste
16 asparagus spears
4 slices of hearty white, whole wheat, or Panella bread
4 eggs

In a bowl, combine ricotta, 1/4 c. of pesto, and salt and pepper. Break ends off asparagus. Place spears in a shallow, nonstick pan with a lid. Add enough water to just cover the asparagus. Cover and cook over medium-high heat for 6 to 8 minutes, or until crisp tender. Remove asparagus from water and blot with paper towels to dry. Sprinkle with salt and pepper. Drain water from pan and set aside for cooking the eggs. While asparagus is cooking, toast bread slices in a toaster or under the broiler until golden brown. Put remaining 2 tsp. of pesto into the pan and spread out evenly. Over medium-high heat, cook eggs for about 1 to 2 minutes on one side and 30 seconds to 1 minute on the other. (you want the yolk to be runny). Spread one-quarter of the ricotta mixture on top of a piece of toast, then add four asparagus spears and top with an egg. Repeat for the rest of teh pieces of toast.

Renee Seaman, Andover, New Jersey
3rd place prize in Old Farmers Almanac recipe contest