I hate to say this almost as much as you hate to hear it, but fall is coming. We need to think about canning, pickling, and freezing our harvest. Won’t you share your favorite recipes with us? For those of you who didn’t or don’t plant a garden, check our local farmer’s markets and talk to your neighbors. Home canned anything tastes nice about February. We canned string beans this weekend and it looks like our tomatoes are going to be good this year.
I heard from a reader about a preacher’s cake. Lillian tells me that the recipe is too sweet, so she cut the sugar to 1 heaping cup and the frosting had 1 cup of confectioners sugar. We made it this weekend using these changes and it was excellent. Try it and see if you don’t agree. I also had a note from Karen sharing her family’s favorite “Fish Dish”. Have Fun!
2 c sugar (may cut the sugar to 1 cup – 1 1/2 cups as it is very sweet)
2 c flour
2 eggs
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1/2 c nuts
1 can(s) 20 ounces crushed pineapple – undrained
(I use pineapple in it’s own juice)
Directions: Combine dry ingredients; add remaining ingredients, and mix by hand. Bake in a 9 x 13 prepared pan at 350 degrees for 45 minutes.
1 pkg 8 ounce cream cheese – softened
1 3/4 c powdered sugar
1/4 c butter or margarine
1/4 tsp salt
1/2 c nuts
2 tsp vanilla
Directions: Mix well and spread on cake in pan. Enjoy!
There is NO milk, butter, or oil in the cake. You may add other fruits or coconut if you like: some suggestions are: dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries.
I suggest that you may cut the sugar to 1 cup as it is very sweet. (Lillian)
1/4 c butter or margarine
1 small onion, chopped
2 Tbsp flour
1 tsp salt
1/2 tsp pepper
2 c milk
2 lb haddock fillets
1 c shredded cheddar cheese
Directions: Melt the butter in a medium saucepan over medium heat. Add the onion and cook until onion is soft. Stir in the flour, salt, and pepper and cook for approximately 1 minute. Add the milk, gradually stirring all the time and cook until thickened.
Grease a 13X9” baking pan. Pour some of the cooked sauce onto the bottom of the dish. Add the haddock. Add the rest of the sauce. Top it off with the shredded cheese. Bake in preheated 350 degree oven for 25-30 minutes.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
