Cookbook 5/6/24

a boost to your canned cinnamon rolls…..

spray baking pan and place rolls (8 or 16)
pour some whipping cream on the bottom of the pan (not over the rolls)
melted 1/4 to 1/2 stick of butter (for 8 rolls) or 1 stick of butter (for 16 rolls)
add brown sugar and mix enough to create a paste consistency
add a splash of vanilla
spread that mixture on top of the rolls
bake according to the instructions on the container (400 for 13-to-17 minutes)
spread packaged icing on top of the baked rolls

Lindsey Thomas, Brashear

2nd place recipe (carrot was the theme) in the Old Farmers Almanac Garden Guide recipe contest
“Creamy, Crunchy Vegetable Bake”

2 c. carrots (baby or sliced large)
3 c. sliced red potatoes
2 c. sliced summer squash
3/4 tsp. salt, divided
1/4 c. (1/2 stick) plus 1 T. butter
1/4 c. all-purpose flour
1/2 c. vegetable broth
1/2 c. half-and-half
1/4 tsp. freshly ground black pepper
1/2 c. refrigerated-style cheese spread (pub cheese), softened
1 c. shredded cheddar jack cheese
1 c. Panko bread crumbs

Preheat oven to 350. Grease a 13 by 9 inch baking dish. Boil carrots in water for 2-3 minutes. Drain. Toss with potatoes, squash, and 1/2 tsp. of salt. Set aside. In a saucepan over medium-heat, melt 1/4 c. of butter. Stir in flour until combined, being careful not to brown or burn mixture. Add in broth, half-and-half, pepper, and remaining 1/4 tsp. of salt, whisking until smooth. Whisk in cheese spread until smooth. Remove from heat. In a bowl, toss veggies with sauce until coated evenly. Spread in prepared baking dish and cover with cheddar jack cheese. Melt 1 T. of butter and toss with bread crumbs. Sprinkle evenly over the cheese. Bake for 1 hour. Makes 8 servings as a side dish and 6 servings as a main dish.

Elizabeth Jahn, Lee Center, Illinois
(the 2025 recipe contest theme is “pears”, enter at Almanac.com/Pears or send to Garden Guide Recipe Contest, P.O. Box 520, Dublin, NH 03444. Include your name and mail and email addresses.)

-looking for a brine, for smoking trout

“Fish Brine”

Wet and dry brine. For fish, dry seems to be better.
Ratio is 3/4 c. brown sugar and 1/4 c. salt. Depends on the size of the filet can add more. Mix and pat on both sides. Leave in frig overnight. Rinse off in cool water. Pat it dry. I smoke it at 225 for 1 1/2 to 2 hours.
“Smoked Fish Dip”

What just did. Use 1 brick of cream cheese and 1/2 c., or so, of sour cream. Whisk together. 2 or 3 cloves fresh garlic. Place with fish, with fish last, mix together. Refrigerate about an hour.

Kyle, Atlanta

“Fish Salsa”

Marinate fish in lime and little bit of salt, overnight. Then, whatever your normal salsa. 1/4 up small pieces of fish. Better with milder fish.

Ernie Briscoe, from a friend