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Turkey Creek Lane · Cooking

Cooking

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Salad preparation…the basil, onion and cucumber are from my garden.

Tonight DH found a cucumber. The first of the season from our garden. I had a head of lettuce, broccoli and tomatoes from Mrs. Weaver’s vegetable stand. Plus the herbs in our garden are thriving.

What better way to enjoy summer’s bounty than with a garden salad tossed in a classic French vinaigrette?

Tonight’s salad was outstanding. Really.

DRESSING W/GARDEN HERBS

2 tablespoons Balsamic, red wine or white wine vinegar or lemon juice

To taste Salt and freshly ground pepper

3 tablespoons Extra virgin olive oil

1 to 2 tablespoons Minced shallots or green onions or onions

1/2 to 3/4 teaspoons Dijon mustard

1 clove garlic or 1/8 teaspoon garlic powder

A pinch or 2 of sugar

1 or more tablespoons Chopped fresh herbs from your garden ( I used basil and oregano)

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My raspberry pie is dotted with butter and ready for the top crust.

It was a bit tart.

The next time I make this I will add more sugar. But still, two people ate the whole pie in two days.

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Mrs. Weaver’s Produce Stand

I live in Amish country…entrepreneurial Amish country. My neighbors sell eggs, vegetables, fruit, quilts, vitamins, bread, home baked food, dried noodles, handmade furniture and flowers from their homes.

Saturday, Mrs. Weaver had one pint of red raspberries. I had already gathered two cups of black raspberries from the wild bushes in our woods. With the red raspberries from the vegetable stand I had enough berries for pie.

dsc00163.jpg Red & Black Raspberry Pie

4 cups fresh berries

1 cup or more sugar (you will need more)

¼ cup flour

2 teaspoons tapioca

1 tablespoon lemon juice

pinch of salt

2 tablespoons butter

Mix all of the ingredients except for the berries & butter.

Sprinkle sugar and flour mixture over berries and stir gently. Let stand for 15 minutes. Preheat oven to 450 degrees. Turn the fruit into a pie shell. Dot with butter. Cover the pie with top crust. Prick holes and design in crust. Bake the pie at 450 for 10 minutes. Reduce the heat to 350. Bake an additional 35 to 40 minutes or until the pie is golden brown.

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Raccoon in the mulberry tree…

Our mulberry trees are loaded. Not only with the purple, juicy fruit, but also with songbirds and raccoons. But, even with the wildlife gorging themselves, we still have mulberries by the ton. 

It seemed to me that mulberries could be substituted for other berries in pies and desserts, so I started experimenting. This is what I came up with. I would increase the flour a little next time as it was a little runny. But, other than that, it was very good.

I would definitely make it again.

Mulberry Pie

INGREDIENTS

4 cups mulberries

3/4 cups white sugar

1/3 cup all-purpose flour

1 recipe pastry for a 9 inch double crust pie

2 tablespoons butter

1 tablespoon milk

DIRECTIONS

Preheat oven to 400 degrees. In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Sprinkle crust with a little sugar and cinnamon. Let pie rest in refrigerator for 30 minutes. Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

Serve with ice cream.

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