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Pages From My Mama's Cookbook
dot-matrix:
Mom use to take Teddy and me berry pickin and she would bake pies and cakes…the cake is my favorite
Melt-In-Your-Mouth-Huckleberry Cake
INGREDIENTS
2 eggs, separated
1 cup sugar
1/4 tsp. salt
1/2 cup butter
1 tsp. vanilla
1-1/2 cup sifted flour
1 tsp. baking powder
1/3 cup milk
1-1/2 cups fresh huckleberries
DIRECTIONS
Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar and beat until fluffy. Beat in egg yolks and vanilla until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten egg whites. Fold in the fresh berries. Shake a little of the dry ingredients over the berries, before adding them to the mix so the berries won't sink to the bottom.
Turn into a greased 8 by 8-inch pan. Sprinkle top of the batter lightly with granulated sugar. Bake at 350 degrees for 50-60 minutes.
Huckleberry Pie
INGREDIENTS
2 cups flour
1 tsp. salt
2/3 cup lard
3 cups fresh huckleberries (you can substitute frozen)
1 cup sugar
6-8 Tbs. Flour ( You can add more flour or less depending on preference)
DIRECTIONS
Heat oven to 425°
Pour huckleberries into medium bowl and toss sugar and 6-8 tablespoons four with them (gently) until all berries are covered. Set aside and make pastry.
In medium bowl mix 2 cups flour, salt and lard, using two knives or any other pastry blender. I always do it with my fingers, squeezing the lard into the flour mixture until it's all crumbled and looks like cornmeal. (Wash hand first) Add about 8 tablespoons of ice water, tossing gently with a fork until it sticks together and can be rolled out. (Add more water to make it stick, a little at a time.) Roll out 1/2 of the dough on a floured, flat surface. Place on bottom of pie pan and fill with huckleberry mixture. Roll remaining dough and put on top of pie. Deal the edges and crimp edges in decorative style. Put fork pricks in the center for air to escape. Bake for 45 to 50 minutes. Let cool completely.
Note: This always leaks, no matter how carefully you try to crimp the edges, so if you don't have an oven that cleans itself, put a lining of tinfoil under the pie to catch the spill.
opinionista:
For those of you who enjoy Gazpacho (the Spanish cold soup), you might want to try Salmorejo. It's similar to Gazpacho but thicker. I got the recipe from a cookbook.
Ingredients:
2 pounds of ripe tomatoes
1 clove of Garlic
10 ounces of bread (Spaniards use baguette, the remains of the day before. Not very fresh).
1/2 Cup of Olive oil
Vinegar to taste (try not to add much, just a bit)
Salt to taste
A slice or two of cured ham
Preparation
In a blender mix the tomatoes, with the bread, the olive oil, the garlic, the salt and the vinegar until it is fully blended and soft. Put in the fridge for two hours or so until it is cold. Before serving, cut the ham slices into dices, and add them to each dish. Like in the picture:
Some people add a boiled egg cut into dices. But I don't like it. I prefer it with ham.
David In Indy:
--- Quote from: injest on July 20, 2007, 07:39:39 am ---ok...I can handle the Indian thing. I can handle the African/American thing. I can handle the gay thing. Heck, I can even handle the Dang YANKEE thing.
but I draw the line at SWEET cornbread!!
THAT is just WRONG!! Sacrilege! I can't let my mom know I am associating with someone that likes his cornbread sweet!
:laugh: :laugh: ;) :-*
--- End quote ---
Jess, it doesn't make the cornbread sweet. It just makes it a little sweeter. It's a very slight sweet under taste.
You're a trip girl!! :laugh:
mvansand76:
Oh I love the Huckleberry recipes, I am gonna try them. Need a conversion table though...
http://www.onlineconversion.com/length_common.htm
:D
Mel
dot-matrix:
--- Quote from: Snavel del Snuit on July 20, 2007, 03:09:53 pm ---Oh I love the Huckleberry recipes, I am gonna try them. Need a conversion table though...
http://www.onlineconversion.com/length_common.htm
:D
Mel
--- End quote ---
Enjoy Mel ! Glad I could provide you with a recipe ;D
This jam is one my Mom made in large batches and froze every fall she served it with venison, elk and duck or goose. I still make it in the fall and freeze it in small plastic containers. Bob and I love it and so far so does everyone I've ever served it to. It is delicious with roasted or grilled pork, lamb or chicken. My brother always steals a container when he's in town he likes it on steak on the grill or fresh trout.
Sweet Onion Jam
INGREDIENTS:
2 pounds sweet onions
3 tablespoons unsalted butter
2/3 cup packed light brown sugar
1/2 cup dark corn syrup
4 tablespoons balsamic vinegar (my Mom used Cider Vinegar but I find balsamic gives it more depth)
1/3 cup dry red wine
dash salt
PREPARATION:
Peel onions; cut in half lengthwise then slice thinly.
Melt butter in a large skillet or saucepan; add sliced onions and cook, covered, over medium-low heat until tender and translucent. Stir frequently.
Combine the remaining ingredients; add to the sliced onions and stir to blend. Bring to a boil. Reduce heat to low and simmer for about 40 minutes, or until syrupy. The syrup should coat the back of a spoon. Pour into a bowl and cool to room temperature.
Keep refrigerated for 4 to 5 days. Freeze in small amounts for later use.
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