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!  :)