Cookbook 3-6

-when a recipe calls for self raising flour, can you use regular flour and baking powder, or is there something else in self raising flour?
TO MAKE SELF RISING FLOUR….FOR 1 C OF REGULAR FLOUR, 1 1/2 TSP. BAKING POWDER AND A 1/2 TSP. SALT
IF THE RECIPE CALLS FOR BUTTERMILK, ADD 1/2 TSP. BAKING SODA
CHECKED BETTER HOMES AND GARDEN COOKBOOK: 1 C. ALL-PURPOSE FLOUR, PLUS 1 TSP. BAKING POWDER, 1/2 TSP. SALT, AND 1/4 TSP. BAKING SODA

*This is National Oreo Cookie Day

“Dirt Salad”

1, 8 oz. pkg. cream cheese
1 c. powdered sugar (and mix those together)
Fold in 1, 8 oz. Cool Whip.

Mix together 2 pkg. of vanilla instant pudding, 3 c. milk, and beat until thick. Then, add the cream cheese mixture. Crush 1 pkg. or Oreo cookies. Layer the pudding, then cookies, and repeat 3 or 4 times. And chill.

Mary, Salisbury

“Cookies and Cream Cheesecake”

for the crust:
1 1/2 c. crushed Oreo cookies (about 15 cookies)
2 T. butter, softened

for the filling”
3, 8 oz. pkg. of cream cheese, softened
1 c. sugar
3 eggs
1 c. whipping cream
2 T. butter, melted
2 tsp. vanilla
1 c. coarsely chopped Oreo cookies (about 10 cookies)

Heat your oven to 325. In a medium bowl, combine the crust ingredients and mix well. Press into the bottom and side of an ungreased 10 inch springform pan and refrigerate for 15 minutes. In a large bowl, beat your cream cheese at medium speed until smooth and creamy. Gradually add the sugar, beating until smooth. At low speed, add eggs one at a time, beating until just blended. Add whipping cream, 2 T. butter and vanilla and beat until smooth. Stir in 1 c. of chopped cookies. Pour into the crust-lined pan. Bake at 325 for 50-60 minutes or until the edges are set. Turn the oven off and open the door for at least 4 inches and let the cake stand in the oven for at least 30 minutes, or until the center is set. Remove from the oven and cool to room temperature. Remove the sides from the pan and refrigerate overnight. To garnish, top with whipping cream and sprinkle with crushed cookies, and refrigerate for storage. (Likes to use mini Oreos)

Eva Daniels, Moberly

this is from the Garden Guide, by the Old Farmers Almanac (www.almanac.com):
“Blackened Shrimp With Spicy Peach Mango Salsa”

SALSA:
2 peaches, peeled, pitted, and diced
1 mango, peeled, pitted, and diced
1 jalapeno, seeded and finely diced
1/4 c. finely diced red onion
1 to 2 T. olive oil
juice of 1 lime
pinch of cayenne pepper
SHRIMP:
1 lb. large shrimp, peeled and deveined
2 T. blackening seasoning
1/8 tsp. cayenne pepper
2 T. peach preserves
1 T. grapeseed or canola oil
chopped fresh cilantro and lime slices, for garnish

FOR SALSA:
In a bowl, combine peaches, mango, jalapeno, and onions. Add oil, lime juice, and cayenne and stir to incorporate. Cover and refrigerate.
FOR SHRIMP:
Place shrimp in a bowl. Add blackening seasoning and cayenne and stir to coat. Add peach preserves and mix to incorporate. Let sit for 15 minutes. Place an enameled skillet or flat grilling pan over medium-high heat. Warm oil, then add shrimp. Without moving them, allow shrimp to cook for 2 to 3 minutes, or until slight caramelization develops. Flip and repeat until fully cooked. Serve over rice or in taco shells. Garnish with cilantro and lime slices. Makes 4 servings.

1st place “peach” recipe contest winner in the Old Farmer’s Almanac Garden Guide
submitted by Julie Love, Port St. Lucie, Florida