I would like to ask you to take a few moments in the next few weeks to go through some of your favorite holiday recipes. We’ll be needing those soon for the coming holidays. Yes, I know that summer is still here, however, the holidays will be upon us before we know it. Now is the time to be picking up the extra stores we will be needing while the prices are down and we aren’t buying a great deal of heating oil. Pick up an extra bag of flour, sugar, chocolate chips, cooking chocolate, cocoa. All of the ingredients you usually need to make the family favorites. Store them until you need them. It will save time running to the store and in many cases, save us money as well.
This first recipe is very similar to one shared by a friend. It was a family secret, and cake to be shared, not the recipe. I came upon this one and honest Terry, I got it from another source. Love this cake. We had a co worker whose wife was an excellent cook, but he still requested that Terry made this one for his birthday every year.
1/2 cup butter
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
2 egg whites
1/4 cup white sugar
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar
Directions: Preheat oven to 350 degrees F. Grease and flour an 8 inch square pan. Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan.
Sprinkle top with remaining 1 tablespoon sugar. Bake for 50 minutes, or until cake tests done.
This next recipe was one we printed a few weeks ago, however I had a couple of requests to reprint. Here it is, Verna. Of course you can make it using diet root beer and a low sugar barbeque sauce. Have fun!
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Directions: Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns. 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.
