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What was the last thing you cooked?
- Thread starter Metalhead
- Start date
that sounds delicious.
Peach Struedel, just now cooling from the oven
It's an authentic Amish recipe!!
Chop and peel enough peaches to fill an empty pie or round cake pan. Sprinkle with a little cinnamon, a pinch of salt, and enough sugar to enhance the natural sweetness, but not make it overly sugary (As if you were topping shortcakes).
Dump peaches into the pie or cake pan.
Top peaches LIBERALLY with dots of butter. You can't overdo this step. It's a pastry.
In the same bowl you just used, mix together:
1 1/4 cup sugar
1 cup flour
1/2 cup rolled oats (optional- it makes the topping more like a cobbler)
1 tsp salt
1 tsp baking powder
Crack two eggs into the above flour mixture. Cream it all together with clean hands. It will have the texture of cookie dough.
Crumble the topping onto the peaches in little sections until all the peaches are covered.
Bake at 350 for about 30 to 45 minutes, or until the crumble topping browns and cooks through.
It's an authentic Amish recipe!!
Chop and peel enough peaches to fill an empty pie or round cake pan. Sprinkle with a little cinnamon, a pinch of salt, and enough sugar to enhance the natural sweetness, but not make it overly sugary (As if you were topping shortcakes).
Dump peaches into the pie or cake pan.
Top peaches LIBERALLY with dots of butter. You can't overdo this step. It's a pastry.
In the same bowl you just used, mix together:
1 1/4 cup sugar
1 cup flour
1/2 cup rolled oats (optional- it makes the topping more like a cobbler)
1 tsp salt
1 tsp baking powder
Crack two eggs into the above flour mixture. Cream it all together with clean hands. It will have the texture of cookie dough.
Crumble the topping onto the peaches in little sections until all the peaches are covered.
Bake at 350 for about 30 to 45 minutes, or until the crumble topping browns and cooks through.
I'm making wild fox grape jelly today. I've never had it before so this will be an experiment.
Husband found a lot of these tiny little wild grapes growing along a pasture fence. Each grape is the size of a BB and they are densely clustered. We cleaned them, removed as many of the stems as possible, washed them and then simmered them for 10 minutes with a little water in the pot to release the juice. Then we strained them through cheesecloth to remove skins, seeds, stems, and put the juice in the refrigerator to let the sediments settle to the bottom in order to get a clear jelly.
Fox grapes are native to North America and were used to "breed" concord grapes.
Husband found a lot of these tiny little wild grapes growing along a pasture fence. Each grape is the size of a BB and they are densely clustered. We cleaned them, removed as many of the stems as possible, washed them and then simmered them for 10 minutes with a little water in the pot to release the juice. Then we strained them through cheesecloth to remove skins, seeds, stems, and put the juice in the refrigerator to let the sediments settle to the bottom in order to get a clear jelly.
Fox grapes are native to North America and were used to "breed" concord grapes.
WK6824Nine
Member
Indomie instant Noodles, brits and nigerians will know what im talking about.
Heated a vegetable lasagne
Just have any mashed bean
WK6824Nine
Member
Vege cheese is a thing if you didn't know
??? I am using vegan cheese in the burger.
WK6824Nine
Member
ah ok, i was assuming it was just a vege patty and regular cheese
Then it wouldn't be a vegan burger, no?
Scalloped Potatoes, extra good.
Line a rectangular cake pan with foil.
Chop 8-10 medium potatoes. Fill pan.
In a bowl, mix together 2 cans of condensed cream of broccoli soup, 2 cups of milk, and 2 cups of chicken broth.
Pour over the potatoes.
Bake at 350 for 50-60 minutes.
* The cream of broccoli and broth aren't even needed. The traditional recipe calls for 1 quart milk and 2 chopped onions instead. And then seasoned with salt, pepper, and garlic powder. I made up my own recipe because it makes it cheesier tasting and so so so good.
Line a rectangular cake pan with foil.
Chop 8-10 medium potatoes. Fill pan.
In a bowl, mix together 2 cans of condensed cream of broccoli soup, 2 cups of milk, and 2 cups of chicken broth.
Pour over the potatoes.
Bake at 350 for 50-60 minutes.
* The cream of broccoli and broth aren't even needed. The traditional recipe calls for 1 quart milk and 2 chopped onions instead. And then seasoned with salt, pepper, and garlic powder. I made up my own recipe because it makes it cheesier tasting and so so so good.
Last edited:
Kayla55
Well-Known Member
https://wendyswaytohealth.com/healthy-savoury-muffins/
What I love about almond flour is how light and fluffy glutton free baking can be, esp. that I can add coffee flavour.
What I love about almond flour is how light and fluffy glutton free baking can be, esp. that I can add coffee flavour.
Last night was vegetarian. Field peas, zucchini and yellow squash, rice, tomato slices with olive oil and balsamic vinegar on them, toasted homemade bread, some of the wild fox grape jelly I made last week.
I love to eat like this.
Sorry for the imagery but at 70 years old, regularity is important and lots of fiber keeps things moving.
I love to eat like this.
Sorry for the imagery but at 70 years old, regularity is important and lots of fiber keeps things moving.
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