We cleaned out the garage recently, and when we opened one of the boxes to see whether it was dumpster-bound, we saw two of Mom’s old recipe boxes we didn’t even know we had. We had most of the recipes copied, and many have already been published here, but we found a couple that we thought were lost forever. Mamcik’s paté recipe is here, as … Continue reading from Mom’s recipe boxes
Preheat oven to 300 degrees. Line 9 x 13 baking pan with parchment paper and lightly butter the paper. In a food processor, process shortbread cookies into fine crumbs; add butter and pulse until blended. Press crumb mix into baking pan and bake at 300 degrees for 10-13 minutes or until just lightly browned. Cool for 10 minutes, then spread all but 3 tablespoons raspberry … Continue reading Raspberry Cheesecake Bars
Another way to use all the lovely summer peaches at the markets. Preheat oven to 350 degrees. Butter a 2-quart baking dish. Melt butter and combine with breadcrumbs. Add cinnamon, brown sugar, and salt to crumb mix. In separate bowl, combine peaches, lemon juice and rum flavoring. Cover the bottom of the baking dish with one-third of the crumb mixture, and top with half of … Continue reading Peach Brown Betty
TBH, she called it “five-cup salad,” but most people know this as ambrosia. As kids, we thought it was weird, but now we understand why this is a Southern staple. Combine all ingredients and chill overnight. Garnish with maraschino cherries; serve very cold. Continue reading Grammy’s Ambrosia Salad
Mix spices with water in small bowl; add lime juice, oil, sugar and salt. Whisk and set aside. Cook corn kernels in boiling water for about 10 minutes; rinse with cool water. In large bowl, mix corn, red pepper, tomatoes, onion and jalapeño. Pour dressing over vegetables, toss to coat and refrigerate overnight. Before serving, toss again and adjust seasoning if necessary. Continue reading Summer Corn Salsa
Just as tasty as the wet version, but without the moist bottom layer. Preheat oven to 375 degrees. Line bottom of 9-inch pie pan with crust. Mix flour, sugar, butter and salt to crumb texture – you can add 1-2 tablespoons of flour if the mix seems too wet. In mixing bowl, dissolve baking soda in molasses and add boiling water. Blend in two-thirds of … Continue reading Shoofly Pie (dry version)
One of the recipes from our German/Pennsylvania Dutch forebears; legend has it that it’s called “shoo-fly” because the pie is so sweet, when you put it out at a picnic, all the flying insects will gather around this pie and leave the rest of the table alone. I think that’s kind of an insulting story to pass along, especially when this molasses pie, and its … Continue reading Shoofly Pie (wet version)
Prepare your pie crusts. Peel and slice peaches into mixing bowl; set aside. In a second small bowl, combine starch and water, and whisk to blend well. Cut vanilla bean in half, and scrape the seeds out into the bowl. Add cinnamon and sugar, and blend well. Pour sugar mix over peaches and toss to coat. Rest fruit for at least 15 minutes to allow … Continue reading Peach Pie
Preheat oven to 375 degrees. Combine peach slices with sugar and salt, and layer in an 8-inch square pan. Sprinkle lemon juice over the fruit. In separate bowl, combine flour and sugar; cut in the butter with a pastry blender or fork. Add nuts and mix. Sprinkle mix over peach slices. Bake at 375 degrees for 40 minutes. It’s great served warm with ice cream … Continue reading Peach Crisp
Peaches we bring home from the farmers’ market almost always end up here. Mix 2 cups flour, baking powder, salt, 3 tablespoons sugar, ¼ cup butter and heavy cream into dough; chill for 1 hour or more. While chilling, put peaches, 2 cups sugar, 2 tablespoons flour and cinnamon into medium saucepan and allow to sit until syrup forms. When it does, bring peach mixture … Continue reading Peach Cobbler
Around Our Table 