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Turkey Creek Lane · Cookbooks

Cookbooks

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Our vegetables have spread from the counter to the table. It has been so rainy, we are trying to cure our onions inside.

Tomato cake?

Whoever heard of tomato cake?

We have given away cucumbers and onions and potatoes and tomatoes to just about everyone we know. I’ve made sauce. I’m not fond of canned tomatoes. Then, I found a recipe from who-knows-where, stuffed into a cookbook for tomato cake. I had only to read that it included an ENTIRE cup of dark brown sugar to know it was a recipe with potential.

 With cream cheese frosting, it was wonderful.

dsc00481.jpg The first step toward peeling tomatoes is to put them into boiling water until the skin cracks.

dsc00482.jpg Next plunge the tomatoes into ice water and pull the skin off.

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I’m stirring in the tomatoes, raisins, dates and walnuts. It is not looking very good.

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The cake is done and cooling before being frosted. I used a silicon baking pan for the first time and didn’t use enough support taking the cake out so it cracked. But, I can tell from the smell and what I can see I am going to like it.

FRESH FROM THE GARDEN TOMATO CAKE

Ingredients

1 cup brown sugar, dark
1/2 cup vegetable shortening

2 large eggs
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

1 teaspoon nutmeg
1 teaspoon salt
2 cups ripe, peeled and chopped up tomatoes
1/2 cup chopped nuts
1/2 cup chopped dates
1/2 cup raisins

Directions

Mix cream sugar and shortening.

Add eggs.

Add sifted dry ingredients, mixing well.

Stir in tomatoes, nuts, dates, and raisins.

Put into greased and floured 9x inch baking pan.

Bake in preheated 350’F oven for 35 minutes or until cake tests
done.

Frost with cream cheese frosting.

CREAM CHEESE FROSTING

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract


Directions: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

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Tomato cake ready to be served.

As promised, here are my SUPER, SECRET ingredients to always perfect, moist and tasty roast chicken with crisp and golden skin:

dsc00499.jpg I’ve been stuffing my roast chicken with an apple and onion for over 20 years and always had perfect results.

For a flavorful and moist roast chicken, stuff it with an a cut up apple and halved or quartered onion. Don’t bother to core or peel the apple. Butter your chicken. Sprinkle with rosemary, paprika, salt, pepper and maybe a little lemon (or not). Bake at 325 to 350 degrees and baste often.

Your chicken is done when the legs move freely and the juices are clear.

 UPDATE: Healingmagichands, http://healingmagichands.wordpress.com/ , wrote to say that she puts sprigs of rosemary inside the chicken cavity along with lemons and onions. She says putting fruit & onions inside her chicken  gives her a crispy crust with very moist and flavorful meat.

I like the taste of rosemary with chicken so much that I use it to butter the outside of my roast chicken. (And always with roast potatoes.) But, I bet my chicken WOULD be even better with a sprig of rosemary in the cavity.

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DH’s grandmother’s cookbook.

Does anyone know what the second ingredient is in the chocolate pudding recipe?

I guessed sugar.

DH thinks the word is Snickers.

DH’s guess is supported by the correct spelling of the word sugar in the vanilla sauce recipe on the opposite page. But, I am still skeptical.

DH talks a lot about what a good cook his Grandmother Helen was. So I wanted to do something special for him and to make him something from her cookbook. 

Only I wasn’t sure about the recipe’s second ingredient.

DH was. 

Once I asked for his help and showed him the cookbook he had a craving for Snicker pudding. He offered to run down to the closest convenience store.

There is no way I would ever turn down an opportunity to get Snickers bars into our house. I agreed to make the pudding if DH would get the candy.

Six cups of milk sounded like too much pudding for two people so I halved the recipe. We still had two day’s worth of dessert. It was good. DH loved it.

(I did decrease the cornstarch to  1/4 cup instead of 1/2 cup and the pudding was still thick. I also added some sugar along with the snickers.)

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Preparations for Snicker bar pudding.

 DH’s Grandmother’s Chocolate Snicker Pudding

Mix in a saucepan:

2 cut up Snicker’s bars

1/4 cup cornstarch

1/2 cup sugar

1/4 cup cocoa

pinch of salt

Slowly add 3 cups of milk, stirring the whole time. Bring to a boil.

dsc00260.jpg The pudding is done and in the bowl.