Category Archives: Recipes

I’m not sure why this is called “pudding”; it sure looks like cake to me! 🙂 Perhaps someone more knowledgeable about baking can tell me the reason. Anyway, this batter is what I used this afternoon to make upside-down apple cake. There was a bag of McIntosh apples in the refrigerator, and I thought I ought to start using them up. So I sliced up 3 cups of apples, put 1/2 cup sugar and 1 tsp. cinnamon on top of the apples, and then used this recipe:

Set the oven at 400°F, or 204°C. Butter a shallow cake pan, 8″by 8″, a small angel cake pan, or cupcake tins.

Sift together:

1 1/2 cups flour

2 tsps. baking powder

1/2 tsp. salt

1/2 cup sugar

Mix in a separate bowl:

1 egg, well beaten

1/2 cup milk (I used skim)

1/2 cup butter, melted (I used oleo)

Stir gently into the flour mixture. Add 1/2 tsp. vanilla. Pour mixture into the pan. Bake until brown and crusty approximately 25 minutes.

Note: This cake makes a tasty dessert as an upside-down cake, or topped with fresh or canned fruit, or pie filling. It doesn’t go well with regular, buttercream cake icing.

Enjoy!

P. Booher

Here’s a delicious pairing for cool (or down-right, cold) days. Both recipes require minimal preparation.

Hearty Beanburger Stew

1/2 pound lean ground beef

1/3 cup chopped onion

1/3 cup chopped green pepper (optional)

1 tablespoon shortening

2 cans ( 1 pound each) vegetarian baked beans in tomato sauce

1 can (1 pound) diced tomatoes

1 1/2 teaspoons salt

1 teaspoon sugar

1/8 teaspoon pepper

Directions: Saute beef, onion and green pepper in shortening in Dutch oven until vegetables are tender. Drain excess fat. Stir in beans and remaining ingredients. Simmer, uncovered, 20 minutes, stirring occasionally. Makes 4-6 servings (about 6 cups).

Note: This is one of our go-to dishes when we have ground beef on hand.

Now, for the accompaniment:

Cornbread

1 1/4 cups all-purpose flour

3/4 cup corn meal

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt (optional)

1 cup skim milk

1/4 cup vegetable oil

2 egg whites OR 1 egg, beaten

 Directions: Heat oven to 400°F, or 204°C. Grease 8″ or 9″ pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and toothpick inserted in center comes out clean. Serve warm. Makes 9 servings.

Note: This makes a good accompaniment not only to the Beanburger Stew, but also to the Meatloaf, here.

Enjoy!

P. Booher

My mother and I generally have meatloaf for Thanksgiving. It’s a non-traditional meal in this area, (traditional=turkey) but we enjoy having it. You can make it as large as you want by adapting the ingredient amounts; the recipe we use doesn’t take anything we don’t usually have on hand, and there’s leftovers for the next day, (YUM!) so one meatloaf gives us a couple meals. As the saying goes, “It works for us.” I am getting hungry for meatloaf just thinking about it!

Meatloaf

1 pound ground meat (we use ground beef)

1 egg

1 1/2 teaspoons salt

1/2 cup finely chopped onion

1 2/3 cups evaporated milk

2 cups bread crumbs

Mix meat, egg, salt, onion, milk, and bread crumbs. Turn into a well-greased baking pan, shape into a loaf and bake 30 to 45 minutes in a moderate oven (350° F.) Yield: 8 to 10 servings.

There are many recipes for meatloaf around; we rely on this one. It’s simple, as plain a recipe as you can get, but it always turns out well.

P. Booher