Don’t wrinkle up your nose like that! Didn’t anyone ever tell you it will stick like that? I know you read the recipe titles before you read the first paragraph of the column. Yes, Green Tomato Pie, have you checked your garden recently? If you don’t have a garden, we have several farmer’s markets or you can check with your family and neighbors. Our tomatoes are starting to bear up very well and I had someone mention to me, that years ago, they enjoyed Green Tomato Pie. This reader claims that it tastes just like fresh apple, and since the apples aren’t yet ready around here, this might be fun. I also found a recipe for Green Tomato Cake. It has the flavor and texture of a spice cake. Here goes and enjoy!
1 recipe for pastry for a 9 inch double crust pie
2 cups sliced green tomatoes
1 cup white sugar
1 tablespoon butter
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions: Mix sugar, flour, cinnamon, and nutmeg together. Sprinkle over sliced tomatoes, coating them. Pour into pastry lined dish. Dot with butter or margarine. Cover with second crust, fluting edges. Cut three or four slits in top to allow steam to escape. Bake at 375 degree F for 35 to 40 minutes.
1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1/2 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
4 cups chopped tomatoes
1 tablespoon salt
Directions: Wash, peel and dice green tomatoes. Sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander and rinse with cold water and drain. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan. Cream butter and sugar. Add eggs and beat until creamy. Sift together flour, raisins, cinnamon, nutmeg, soda and salt. Add raisins and nuts to dry mixture; add to creamed mixture. Dough will be very stiff. Mix well. Add drained tomatoes and mix well. Pour into a prepared 9 x 13 inch pan. Bake at 350 degrees F for 40 to 45 minutes, or until toothpick inserted into cake comes out clean. Sprinkle with confectioners sugar or frost with your favorite caramel or cream cheese frosting.
Enjoy! Talk to you again next week. I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
See you next week! Susie Q
