Katmai Roost Peach (or raspberry) Cake

Mom made a peach cake the week we were at the cabin for Thanksgiving. 
It started with a lot of peaches and a raspberry cake recipe! See her notes below the recipe.
It was delicious warm with the peach sauce. Dad liked it with milk in the bowl.

Raspberry Cake
4 c. fresh (or frozen) raspberries, mashed
1 c. water
2 T. lemon juice
1-1/4 c. sugar
1/3 c. cornstarch
3 c. flour
1 c. sugar
1 T. baking powder
1 t. salt
1 t. cinnamon
3/4 c. margarine
2 eggs, slightly beaten
1 c. milk
1 t. vanilla
1/2 c. sugar
1/2 c. flour
1/4 c. margarine
1/2 c. walnuts
1/2 c. coconut (opt.)

Place mashed berries and water in Teflon pan. Heat to boiling, turn down and simmer 5 minutes. Add lemon juice, 1-1/4 c. sugar and cornstarch to berries. Cook until thickened. Mix in large bowl the flour, 1 c. sugar, baking powder, salt and cinnamon. Cut in margarine, then add eggs, milk and vanilla. Pour half of this mixture into a 9 x 13" pan. Pour thickened berry mixture on top of mix in pan. Pour remaining flour mixture over berries. For topping, mix 1/2 c. sugar, 1/2 c. flour and cut in 1/4 c. margarine. Add walnuts and coconut, if used. Stir to mix. Sprinkle over cake. Bake 40 minutes at 350°. You can substitute any fruit if you do not have raspberries.

This Raspberry Cake recipe is on page 51 of Mom's printed cookbook, or you could find it on the Barbara Doney cookbook page tab above. This is what mom changed in the recipe to make what Dad called "Poor Man's Pudding." 

substitute 4 c. puréed peaches for raspberries

use 1 c. peach juice instead of water

add about 1/2 c. more milk

reduce sugar to 1 cup

add a little nutmeg

for topping, no not use flour, sugar or margarine,

just walnuts and coconut


by Barbara, wife of Alan!

Shrimp Scampi

Scott loves shrimp. This is one of our family favorites. 

The image above is from here. The recipe on that site adds garlic. 

Sounds like a variation I'd like to try next time.

Shrimp Scampi

2 lb. shrimp, remove tail & shells

4 T. butter

4 T. olive oil

1/3 c. lemon juice

1 T. parsley, finely chopped

12 t. basil

1/2 t. oregano

salt & pepper to taste

Heat butter and oil. Add lemon and spices. When hot, add shrimp. Cook 2-5 minutes. Done with shrimp are pink and firm.

Peanut Butter Pie, Coconut Cream Pie, Green Bean Thing

We had some great food at Thanksgiving!  Here are some recipes for food I brought:

Peanut Butter Pie  (The great Virginia tradition!)

Crust:

2 c. vanilla wafer crumbs

¼ c. brown sugar

1/3 c. melted butter

Mix together, bake 8 minutes @ 350^o.

Sprinkle hot crust with 1 c. chocolate chips.

Filling:

½ c. heavy whipping cream

2 T. powdered sugar

8 oz. package cream cheese

¾ c. crunchy peanut butter

1 can (14 oz.) sweetened condensed milk

Beat cream until stiff.  Slowly add powdered sugar.

In a separate bowl beat together the cream cheese and peanut butter.  Add the sweetened condensed milk and whipped cream. 

Spoon into crust and refrigerate overnight.  

Coconut Cream Pie

1 baked pie crust

1½ c. whole milk

½ c. heavy cream

½ c. shredded sweetened coconut

Pinch of salt

3 large eggs

2/3 c. sugar

1 t. vanilla

¼ t. grated nutmeg

In medium saucepan combine milk, cream, coconut, and salt.  Bring just to a boil over low heat, stirring constantly.  Remove from heat and let sit for 30 minutes to let flavors develop.

In medium bowl, whisk together eggs, sugar, vanilla and nutmeg.  Whisking constantly, slowly pour warm milk mixture into the eggs.  Pour the filling into the pie crust. 

Bake at 375 for 25 minutes, until filling is set and jiggles like jelly.  Chill. 

Top with whipped cream and toasted sweetened coconut.  (To toast coconut, bake at 300 for 5 minutes.)

Green Bean Thing

2  (10-oz.) packages frozen French-style green beans

½ c. butter or margarine

¾ c. slivered almonds

2 T. chopped parsley

1 c. finely chopped onion

1 c. finely chopped celery

2 large grated carrots

1 can Cream of Mushroom Soup

Bread crumbs

Cook green beans in microwave, drain.

Sautee almonds five minutes.

Sautee vegetables five minutes.

Stir in everything but soup.

Stir in soup, put in casserole dish.

Brown bread crumbs in butter, then sprinkle on top.

Bake 30 minutes at 350.

And because Thanksgiving is about more than just food, here are some more fun photos!  :)

Baked Fall Vegetable Medley

 Cheryl and Dee were able to have fun together in New Hampshire recently. Cheryl took us to lunch at a vegan bistro near her work at the state capitol in Concord. We split the dishes listed in tan, beginning with the soup and salad. They were wonderful. I tried to recreate the Baked Fall Vegetable Medley and have a couple notes on that below.

Baked Fall Vegetable Medley

I decided to roast all the veggies listed in the fall medley instead of steaming. While they were cooking, I made a creamy sauce with almond/coconut milk, then added a small piece of leftover pork loin as we aren't vegan. I also cooked quinoa in chicken broth. The quinoa went on the bottom, with the sauce over it; the roasted veggies went on top. Since all the parts were cooked, I put it in the fridge for dinner the following day, as we were coming home about dinner time. We just microwaved our portions individually. I thought it was good, and Scott had seconds, and we have leftovers for another meal.

Happy Thanksgiving to all! 

If you need non-vegan turkey help, here's a link.

Coconut Prawn Salad

I was able to attend the beautiful Portland Temple with Brittany before her mission to Brasil. We met her grandmother, Jannet Hatch and went through a session. Jannet treated us to lunch at the Oswego Grill. Brittany had a chicken bacon burger with fries while Jannet and I savored this salad. I hope to recreate it sometime!

Coconut Prawn Salad

Four black tiger prawns breaded in coconut and panko bread crumbs. served over napa cabbage with mandarin oranges, jicama, red peppers, carrots and green onions. tossed with lemon sweet chili vinaigrette.


by Dee, wife of Barbara's son Scott

Eggs Chili Relleno Casserole

We grew Anaheim and other peppers again this year. 

This is our favorite quick and easy way to use them.

Eggs Chili Relleno Casserole

1/2 lb. cheddar or jack or pepper jack cheese
1 can (7 oz.) green chilies (cleaned and sliced or diced rellenos...or we use fresh!)
1 can (4 oz. ) green chilies

12 eggs

1 pint sour cream

1 t. salt

Cut cheese and chilies in strips. Place in bottom of 9 x 13" pan, coated with cooking spray. Beat eggs with sour cream. Pour into pan. Refrigerate overnight (uh...we never have : ). Bake 45 min., or until toothpick comes out clean. Serves 8.

by Dee, wife of Barbara's son Scott

pumpkinmania

This year we grew a lot of pumpkins! Aside from jack-o-lanterns for ourselves and friends, I have much pumpkin to preserve. I tried a new pumpkin soup recipe this week, and Scott was even surprised that he liked it. I substituted puréed garden pumpkin for the canned, used less curry and it was a hit. Give it a try. Here's a link to making your own purée, with to additional pumpkin recipes. Enjoy!

Pumpkin Curry Soup 

2 T. butter 

1 c. onion, minced finely 

2 t. curry powder (I used much less, it depends on your taste)

1/2 t. salt 

1/4 t. ground white pepper (again, I used less as I don't like too much heat)

2 c. chicken broth 

1 can (15 oz. ) pumpkin (I used about 2-3 c. roasted purée)

1 can evaporated milk 

1 lime, juiced 

Melt butter in stockpot over medium-high heat. Add onion and cook, stirring frequently, for 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute. 

Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 10 minutes. Stir in evaporated milk. Add lime juice. Serve. This creamy hearty soup is exotic with lime and curry. Try adding shrimp or chicken for a complete meal. 

recipe and photo from here

Roasted pumpkin seeds

1-1/2 c. pumpkin seeds

2 t. melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)

salt

garlic powder (optional)

cayenne pepper (optional)

seasoning salt (optional)

cajun seasoning (optional)

Preheat oven to 300 degrees F. While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.

recipe for pumpkin purée and photo from here

by Dee, wife of Barbara's son Scott

German Pancakes

image from here

one of our family favorites

German Pancakes
1 c. flour
1 c. milk (or kefir)
1 t. salt
6 eggs
6 T. butter

Heat oven to 350 degrees. Put butter in 9 x 13" pan or cast iron skillet, then place in oven until butter melts. Blend remaining ingredients. Pour into hot pan. Bake for 20 minutes. Top with lemon juice and powdered sugar.

Click here for the recipe a link to the sprouted whole grain flour kefir pancakes that are my favorite of late.

Cauliflower Alfredo Sauce

image and another version of this recipe here

A friend posted this recipe online, and I had to try it. Scott didn't care for how garlicy it was, but I did. I'll half the garlic for him next time. I'd also added cooked chicken and steamed summer squash, and served it over fettucini noodles.

Cauliflower Sauce

Tastes like alfredo sauce with only 50 calories in 1/2 cup instead of 500 calories in 1/2 cup Alfredo

8 large cloves garlic, minced

2 tablespoons butter

5-6 cups cauliflower florets

6-7 cups vegetable broth or water

1 teaspoon salt (more to taste)

1/2 teaspoon pepper (more to taste)

1/2 cup milk (more to taste)

1 tablespoon Olive Oil 

Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.

Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.

Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. 

Serve hot. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

by Dee, wife of Barbara's son Scott

Berry Almond Delight

My friend Debbie and her husband spend three months doing a candida cleanse. Debbie was wanting something sweet, so tried this recipe and passed it on to me with this message: "I just made the attached dessert. A lady on the "Kick the Can" Facebrook group made it up and posted it. We really liked it and felt satisfied after eating it (i've been NEEDING something to satisfy my sweet tooth). Anyway, I thought of you and thought you might want to try it. I halfed the recipe and put it in an 8x8 pan.I partially thawed blueberries and strawberries and added a little stevia liquid. I sliced the strawberries, mixed them all together and put on top with a sprinkling of shaved coconut." Since we are way stocked up on blueberries and strawberries, I hope to try it very soon.

Berry Almond Delight
Crust:
1/2 c. organic butter
1/2 c. coconut oil
pinch of stevia
2 c. fairly fine chopped almonds (previously presoaked in sea salt and water, then dehydrated)
2 c. shredded coconut
Pinch of salt to taste

Gently melt butter and oil together, add stevia, stir in nuts, coconut and add salt. Put in enough nuts and coconut to soak up the oils. Press into 2- 9x13 glass pans. Cover and refrigerate. Almond nut butter spread over hardened crust. Layer sliced strawberries, stewed blueberries and coconut.

chill out with beverages

These looked very refreshing to me. Let me know if you try one.

I have them on my list for this summer. So far I've tried one of the four I'm posting.

Watermelon Breeze
3 c. cubed chilled watermelon
1 c. coconut water
squeeze of fresh lime

:::::

I did try this shake that is supposed to take like a Wendy's frosty. 

It was chocolaty and chilly.

Skinny Shake
3/4 c. almond milk
about 15 ice cubes
1/2 t. vanilla
1-2 T. unsweetened cocoa powder
1/3 of a banana
Blend.

:::::

This smoothie was from the Oprah site. "Enjoy this beverage as often as you like. (I typically recommend two glasses between meals.) Pineapple contains digestive enzymes. Kale is rich in compounds that support enzymes in the liver. And artichoke can improve bile flow."

Pineapple Kale Juice
½ c. pineapple
4 c.chopped kale leaves (no stems)
2 large cucumbers
½ lemon, squeezed
½ c. mint
2 artichoke hearts (from can or jar)
Directions

If you don't have a juicer, use a blender on high; just add 1½ cups water and remove the pulp with a strainer. I recommend keeping the pulp in and getting a few extra grams of fiber.

:::::

I'm still doing the green smoothie thing, so more recipes = more variety.

Parsley-Passion Green Smoothie 1½ c. water ½ cucumber 1 banana 1 c. pineapple chunks ¼ bunch of parsley 1 c. ice cubes Add ingredients to FourSide or WildSide jar in order listed. Select “Whole Juice.”

:::::

recipe from here

Strawberry Lemonade

10 strawberries
1 lemon, juiced
4 dates (or 2 Tablespoon honey)
I quart pure water

Blend well.
Serves 3

summer salads

Since it's summer, I thought I'd post some salad recipes. 

First of all, this croc caught my eye because I thought Ian would have a lot of fun with it. 

We have a big zucchini that we used and had fun enjoying the salad.

I recently saw the dressing recipe below online.

Ranch Lite

1 cup Dannon Oikos plain greek yogurt
1 packet Hidden Valley Ranch mix,
1/2 cup 1% milk.

Whisk together, pour into an air tight mason jar, chill 1 hour before use. Perfect consistency and tastes better than bottled. This whole jar of ranch is only 1.75 grams of fat and 255 calories.

:::::

Cheryl sent me a salad recipe she got from Brenda. Both of them said it was a big hit with the groups they served. Cheryl also sent it to Karen and see said, "Hey- I made your salad, Dee, but due to "extenuating circumstances" it has almonds, green onions, and no feta... so not really your salad!!! But the dressing and "my" salad tasted great!' " It was funny, as I had to write back and let her know it was Brenda's salad via Cheryl. Sounds like a prior cake recipe. I recently made it twice for different friends and they enjoyed it. Perfect for summer, especially just after blueberry picking.

:::::

I saw yet another blueberry salad recipe online just after picking many berries, and tried it on Scott, Ian and a friend. My friend and I liked it, Ian loved picking out the fruit, and Scott was fine not having it again. I really liked the creaming dressing. I used the leftovers on the watermelon blueberry salad. They didn't have fennel at our local store, so I go anise and used that. It was a very unique salad.

Fruit, Fennel and Chinese Cabbage Salad with Blueberry Pomegranate Dressing

For the salad:

2 c. blueberries
1 kiwi, peeled and sliced
2 c. red grapes
1 pint organic strawberries, sliced
1 apple, cored, peeled and sliced
2 c. shredded Chinese or nappa cabbage
2 medium fennel bulbs, trimmed and very thinly sliced

For the dressing:
2 c. fresh or frozen blueberries
1/2 c. pomegranate juice
1/4 c. raw cashews
1/4 c. raw sunflower seeds
3 T. Dr. Fuhrman's Wild Blueberry Vinegar or other fruit-flavored vinegar 

    (I used a balsamic vinaigrette)
4 dates, pitted
1/2 t. vanilla extract

Combine salad ingredients in a large bowl.
Blend all dressing ingredients in a high-powered blender until smooth and creamy.
Toss salad with desired amount of dressing. Serves 6.



Here's a link to 4 more summer salads that look delicious.

vitamins

Here's a link to Word of Wisdom living blog that I like.

It gives you a 'quick answer' on nutrition topics, 

then includes the history and latest science on the subject also.

This post reports whole foods are the best source of vitamins.

18 microwave snacks to make in a mug

Remember the recipe that circulated for

Chocolate Cake in a mug?

Click here for links to a collection of 18 different items

to microwave in cup,

including the Strawberry Pie pictured above. 

This will be great for the college kids!

Not all the recipes are for desserts. 

Here's the list:

Breakfast

Cup Quiche 

Instant Blueberry Muffins

French Toast in a Cup

“Baked” Oatmeal In A Mug

Cinnamon Roll In A Cup

Snacking

Coffee Cup Coffeecake

Banana Bread In A Mug

Dinner

Mac and Cheese In A Cup

Meatloaf In A Mug

Coffee Cup Chilaquiles

Dessert

Chocolate Peanut Butter Mug Cake

Nutella Mug Cake

Cheesecake In A Mug

Chocolate Fudge S’mores Mug Cake

Cookie In A Mug

Chocolate and Caramel Mug Cake

Sticky Date Pudding In A Mug

Krumkaka

My mom is the pro at making them.

Krumkaka (crumb cake)
1 c. melted butter
1 c. sugar
4 eggs
1 t. vanilla
2 c. flour

Mix ingredients, put 1 dab butter in the middle of iron before first each
cake. Plop one spoonful of batter in and press close, cook 15-18 seconds
(varies slightly per press, every second counts) Roll on a cone to remove.
Will harden quickly.

Filling:
for chocolate, vanilla, butterscotch:
1 pkg. (4 oz.) instant pudding
1/4 c. powdered sugar
1 c. cold milk
8 oz. cool whip

Combine pudding mix, sugar, and milk in a bowl. Beat slowly at low speed
until blended, wait 1 minute and then fold in cool whip.


for strawberry:
2 c. whipping cream
3 T. powdered sugar
1 c. strawberry preserves

In bowl whip cream until soft peaks form. Add sugar, beat until stiff peaks
form, then fold in fruit preserves.

by Michelle, granddaughter of Barbara, 
and Allison (Michelle's mom), wife of Barbara's son Doug

Chicken Marengo

photo from here

Brenda sent me (Cheryl) this recipe, and Parker made it for our family.
It is tasty.

You can click on the recipe for a larger view.

by Brenda and Cheryl, two of  Barbara's four daughters