|Sharing with Wauneta: Fall fruits and friends . . .|
|Written by Wauneta Breeze|
|Thursday, 13 October 2011 14:54|
By Nola Straub
I recently took a jaunt with Linda Green to Colorado. She went to see her brother in Windsor and my friend met me in Windsor and I spent a couple nights with her in Longmont. She sent recipes home with me for the column.
We picked fresh red raspberries off her garden bushes for this recipe. We took it to a barbecue in her granddaughter’s back yard. She is a single young girl who had just purchased a new home for herself and wanted her family and friends to come see it.
Fruit and Berry Cobbler Francis Rhoades
Pre-heat to 375 degrees.Position the rack to lower 1/3 of oven. Use unbuttered enamel, cast iron, earthenware, or a glass baking dish, 2 qt. capacity 2” deep.
2 c. fresh or frozen raspberries or
3 pt. blueberries or
1 3/4 lb. peaches, pitted and sliced
Spread fruit evenly in the baking dish.
1/2 to 1 c. sugar
2 tbsp. or 1/4 c. flour
1 tsp. lime zest or not
Spread fruit evenly in the baking dish. Top with rolled biscuit dough.
Rolled Biscuit Dough
1 1/4 c. flour
2 tbsp. baking powder (or reduce to 1 tbsp. + 2 tsp.)
1/2 tsp. salt
4-6 tbsp. chilled butter (or shortening or combo of both)
Cut in pastry blender or 2 knives to pea size. Sprinkle over the fruit.
1/2 tsp. baking soda
3/4 c. buttermilk
Stir soda in buttermilk and pour gently to the top of the biscuit dough. (OR combine all the biscuit dough and roll out on a pastry sheet and cut into strips or shapes. Weave over top of the cobbler fruit.) Half way through the baking time sprinkle 2 tbsp. sugar on top of all.
This was a hit at the barbecue!
Rhubarb Dessert Cake
2 tbsp. butter, melted
1 c. packed brown sugar
4 c. sliced fresh or frozen rhubarb*
1 1/2 c. sugar
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. water
1 tsp. vanilla extract
Whipping cream or vanilla ice cream to top
In a greased 13 x 9” baking dish, combine butter and brown sugar. Top with rhubarb. In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl whisk the eggs, water and vanilla. Stir in dry ingredients until moistened. Pour over rhubarb. Bake at 350 degrees for 30-35 min. or until cake springs back when lightly touched. Cool for 10 min. on a wire rack. Serve warm or at room temperature with whipped cream or ice cream on top.
* If using frozen rhubarb, measure rhubarb while still frozen. Then thaw completely. Drain in a colander, but do not press out liquid.
Mix 1/2 c. melted butter
1/2 c. brown sugar
Spoon evenly into 10 medium muffin cups. Place 2 or 3 pecan halves in each cup. Put 1 canned biscuit in each cup. Bake 10 to 12 min. at 350-375 degrees depending on the altitude. Leave in the muffin pan about 5 min. and invert to remove.
“Francis told me she likes easy recipes that taste good and don’t make an old lady work too hard.” We had this one morning with our eggs and ham.
Lemon or Poppy Seed
1 1/2 c. margarine
3 c. sugar
3 c. flour *
2 tbsp. lemon extract or almond with poppy seeds
3/4 c. 7-up pop
Cream sugar and butter together, beating until light and fluffy. Add eggs, one at a time beating after each addition; add flour. Beat in flavoring and 7-up. Pour into well greased and floured Bundt pan. Bake at 325 degrees for 1 to 1 1/2 hours until it tests done. Sprinkle with powdered sugar on top when cool.
*If you are at a high altitude add 2-3 tbsp. flour.
I first met Francis at a painting class in Casper, Wyo. I drove the 70+ miles to the Casper Art Guild for a 2-day class and it started to snow heavy. They asked me if I was planning to stay in Casper and I told them no. She went out of the room and called her husband to fix a big supper and came back into the room and informed me that I was staying at her house and not driving home and back the next day on icy roads. I would have stayed in a motel but she would not take NO for an answer; it was already arranged. Her husband was fixing us supper!! He has passed away and she moved closer to her children and we moved to Nebraska. She has gone to Kansas with me to portrait classes to paint her grand-kids several times in the past. Thinks it is too far to travel now.
Send recipes/memories to: Sharing with Wauneta, P.O. Box 303, Wauneta, NE 69045.