Cold Cucumber Yogurt Soup

Ingredients:

2  english cucumbers, peeled and seeded
2 cups yogurt
1/4 cup sour cream
1 tablespoon chopped dill
2 tablespoon chopped mint
1 clove garlic
The juice of 1 1/2 limes

Directions:

In blender, puree cucumber with yogurt, herbs, garlic and lime juice; season with salt and pepper. Chill

Andrew’s Carrot Cake

Ingredients:

2 2/3 Cups All Purpose Flour
4 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
2 Pound Carrots, Grated Fine (7 cups)
1 Cup Plus 2/3 Cup Granulated Sugar
½ Pound (2 sticks) Unsalted Butter
1 Cup Light Brown Sugar
5 Eggs
1-1/2 Teaspoons Vanilla Extract

Option: Raisins and Walnuts

3/4 Cup Chopped Toasted Walnuts
3/4 Cup Raisins (golden)

Option: Pineapple and Pecans

1 20 ounce can crushed pineapple packed in its own juice, strained and pressing pineapple against strainer with wooden spoon to drain thoroughly; 3/4 cup chopped pecans, toasted .

Option:  Equal measures of grated unpeeled zucchini, peeled Granny Smith
apples or sweet potatoes may be used. All are drained 20 to 30 minutes and
each yields varying amounts of liquid.

Tangy Cream Cheese Frosting

1 Pound Cream Cheese, Softened
10 Tablespoons Unsalted Butter, Softened
2-1/2 Cups Confectioner’s Sugar
2-1/2 Tablespoons Sour Cream

Directions:

If using walnuts or pecans put chopped nuts in a medium skillet set over medium heat, shaking pan occasionally to move nuts, until fragrant, 5 to 7 minutes.

To make the cake: adjust oven rack to center position and heat oven to 350F. Generously grease & flour bottom and sides of 2 9″ round cake pans. Invert pans and rap sharply to remove excess flour.

Whisk dry ingredients, flour through salt, in large bowl. set aside. Toss grated carrots with 1 cup granulated sugar in colander set over large bowl; drain until 1 cup liquid has collected, 20 to 30 minutes.

Meanwhile, melt butter in large skillet over medium-low heat, stirring frequently; cook until golden brown, 8 to 10 minutes. Transfer to large bowl; cool for 10 minutes, then whisk in remaining granulated sugar and brown sugar. Add eggs one at a time, whisking thoroughly before adding the next; add vanilla. Add flour mixture, stirring until almost combined, then mix in carrots. (If using either option add raisins & nuts or pineapple & nuts along with carrots.)

Divide batter evenly between pans; smooth surfaces with rubber spatula. Bake until cake feels firm in center when pressed lightly and toothpick inserted into center comes out perfectly clean, 40 to 50 minutes. Transfer pans to wire racks; cool for 10 minutes. Run knife around the perimeter of each pan, invert cakes onto racks. Re-invert onto additional racks; cool completely before frosting.

For the frosting; beat cream cheese and butter in medium bowl with hand-held mixer on low speed until homogeneous, 3 to 4 minutes. Add confectioner’s sugar & sour cream; beat until well blended, 1 to 2 minutes longer.

Calico Slaw

Ingredients:

1 pound Brussels Sprouts
2 Medium apples
3 medium carrots
1 cup chopped walnuts
1 cup Craisins
Bottle of Raspberry Vinaigrette Dressing

Directions

Wash your veggies and fruit.  Peel the carrots and slice them into your blender/food processor.  Chop them finely in the processor then put them in a bowl

Cut the bottom off of your Brussels Sprouts and chop them finely in the processor.  Add them to the bowl.

Peel the apples and chop them into small pieces, add them to the bowl along with the chopped walnuts and Craisins.

Mix well while flavoring to taste with dressing.

Ejoy.

Orange Cranberry Scones

2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder 1 teaspoon ground cloves 1/2 Tablespoon Orange Peel
1/2 teaspoon salt
1 1/2 cup Craisins
1 cup heavy cream
2 tablespoon butter, melted
1-2 tablespoon granulated sugar for sprinkling on top before
baking

Preheat your oven to 400 degrees and line a baking sheet with parchment paper, sprinkle with flour and set aside.
In a medium mixing bowl, stir together flour, sugar, baking powder, cloves, orange peel and salt with a fork.
Add Craisins to dry ingredient and gently mix.
Pour in the cream and and stir carefully, just until combined. The dough will be quite moist, similar to cookie dough. Do not overwork dough.
Using floured hands, knead dough just a few times then form into 2 balls and transfer to prepared baking sheet.
Gently pat into a circles roughly 1 inch thick
Cut each circle into six equal triangles and separate them about an inch apart.
Brush the scones with melted butter and sprinkle granulated sugar.
Bake for 12 – 17 minutes, or until golden brown on top. Serve warm.


Mom’s 4 Bean Salad


Servings: 4

1 can Wax Beans
1 can Green Beans
1 can Kidney Beans
1 can Chick Peas (garbanzo beans)
You can, also, use lima beans
1 Onion, Thinly Sliced Rings
3/4 cup Sugar
1 cup Oil
2/3 cup Vinegar
1 teaspoon Salt
1/2 teaspoon Pepper

Drain beans. Mix together 2nd set of ingredients. Pour over beans and onion rings. Let sit in refrigerator overnight.


Scripture Cake



Makes 1 Cake

This cake recipe was popular in the 1800’s. It would appear in the church bulletins. Follow these scriptures for your ingredients:

3/4 Cup Genesis 18:8 (found in the first four words)
1-1/2 Cup Jeremiah 6:20
5 Luke 11:12
3 Cup Leviticus 24:5
3/4 Teaspoon 2 Kings 2:20
3 Teaspoon Amos 4:5
1 Teaspoon Exodus 30:23
1/4 Teaspoon Each 2 Chronicles 9:9
1/2 Cup Judges 4:19 (last part)
1/2 Cup Genesis 43:11 (last part of the verse only)
1/2 Cup Jeremiah 24:5
1/2 Cup 2 Samuel 16:1

Heat oven to 350 degrees. Thoroughly cream butter, brown sugar and eggs. Combine dry ingredients and add alternatively to creamed mixture with milk. Stir in nuts and fruit. Bake in two greased cake pans 30 to 40 minutes.


Apple Pecan Coffee Cake

Apple Pecan Coffee Cake

 

 

 

 

Ingredients

1/2 cup softened butter
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup sour cream
5 chopped peeled apples
1/2 cup chopped pecans

TOPPING:
3 peeled thin sliced apples
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped walnuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture alternately with sour cream and applesauce, mixing well after each addition. Stir in apples and pecans (reserve enough chopped apples to layer bottom of the pan). Grease a 9×12. cake pan. Layer the bottom of the pan with chopped apples, then pour the mixture on top.

For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts.

Layer the top of the batter with the sliced apples, sprinkle the topping over the apples.

Bake at 350° until a toothpick inserted in the center comes out clean, about 40 – 50 minutes. Serve warm or cool completely before serving.

To freeze unused portion: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

Vegan Sushi

What you need:

Cucumber
Soft Cream Cheese
Fresh fruits and vegetables

Wash your cucumber then cut it in half. Scoop out or cut out the seeds leaving a hollow cucumber. Slice the hollow cucumber, leaving the slices sushi thick about 1 or 2 inches. Now slice your fruit and vegetables in to thin sticks.
Add a little cream cheese to each cucumber slice on the inside to help hold the first veggie stick to the side. Then add your vegetable and fruit sticks inside the hollow of the cucumber.

For these Vegan Sushi I used apple slices, peppers and mushrooms.

If I were the Devil

If I were the Prince of Darkness I would want to engulf the whole earth in darkness.

I’d have a third of its real estate and four-fifths of its population, but I would not be happy until I had seized the ripest apple on the tree.

So I should set about however necessary, to take over the United States.

I would begin with a campaign of whispers.

With the wisdom of a serpent, I would whispers to you as I whispered to Eve, “Do as you please.”

To the young I would whisper “The Bible is a myth.” I would convince them that “man created God,” instead of the other way around. I would confide that “what is bad is good and what is good is square.”

In the ears of the young married I would whisper that work is debasing, that cocktail parties are good for you. I would caution them not to be “extreme” in religion, in patriotism, in moral conduct.

And the old I would teach to pray — to say after me — “Our father which are in Washington.”

Then I’d get organized.

I’d educate authors in how to make lurid literature exciting so that anything else would appear dull, uninteresting.

I’d threaten TV with dirtier movies, and vice-versa.

I’d infiltrate unions and urge more loafing, less work. Idle hands usually work for me.

I’d peddle narcotics to whom I could, I’d sell alcohol to ladies and gentlemen of distinction, I’d tranquilize the rest with pills.

If I were the Devil, I would encourage schools to refine young intellects, but neglect to discipline emotions; let those run wild.

I’d designate an atheist to front for me before the highest courts and I’d get preachers to say, “She’s right.”

With flattery and promises of power I would get the courts to vote against God and in favor of pornography.

Thus I would evict God from the courthouse, then from the schoolhouse, then from the Houses of Congress.

Then in his own churches I’d substitute psychology for religion and deify science.

If I were Satan I’d make the symbol of Easter an egg

And the symbol of Christmas a bottle.

If I were the Devil I’d take from those who have and give to those who wanted until I had killed the incentive of the ambitious. Then my police state would force everybody back to work.

Then I would separate families, putting children in uniform, women in coal mines and objectors in slave-labor camps.

If I were Satan I’d just keep doing what I’m doing and the whole world go to hell as sure as the Devil.

Paul Harvey, 1964