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