I’ve been thinking about the recipes I got from Katherine during our recent Kansas visit. We ate so well, yummy food. I only cooked one thing while we were there. I made a peach soda pop cobbler for Rob. He asked for some other recipes, so…today, I’m thinking about food. Enjoy!
Fruit Crisp: (8 x 8 inch pan, double for 9 x 13 inch pan)
Mix together with a fork (or clean fingers!):
3/4 c. sugar (I like to use brown, although white or a mix will work)
1/2 c. flour
1/2 c. oatmeal
1/4 c. butter (not melted)
3/4 tsp cinnamon
3/4 tsp nutmeg
*For unthickened fruit, such as canned peaches, add 2 T tapioca/quart fruit, sugar and spice to taste (Rob got the “lite” peaches for the cobbler I made, and it was plenty sweet.), let tapioca soak in the juice 15 – 30 minutes before topping and baking.
*You can cook the fruit (I do this with fresh berries and rhubarb) and thicken with tapioca while cooking. Be sure to add sugar to taste, as well as desired spices. Cook the fruit just before baking the crisp, or make it the day before, refrigerate, and then you are ready to go. I did this for a soda-pop cobbler at the ward campout with rhubarb and strawberries. (Recipe to follow)
*Apple crisp: Find your favorite apple pie recipe, prepare fruit as for the pie, put in the pan and top as above.
Bake 30 – 45 minutes, 350 degrees, until bubbly. Tastes great hot with ice cream, great as left-overs!
Rhubarb/Strawberry Pudding (for 8 x 8 inch crisp, or as desired)
2 1/2 c. rhubarb, cut in 1 inch pieces
1 lb strawberries, cut in pieces – don’t add yet
2 1/2 c. water
1 1/2 c. sugar (I usually use less, add some, taste, add as you like)
1/4 c. tapioca
Cook all but strawberrries until rhubarb is tender, smash the rhubarb. Add strawberries, red food coloring (optional, if you want the filling a brighter red), cook for 1 -2 minutes. Serve warm alone, on vanilla ice cream, or make into cobbler or crisp. Yummy
Banana Bread – one loaf
1. Mix 1 egg and 4 T oil or melted butter, set aside
2. Mix dry ingredients below together, being sure the soda is mashed up and mixed in. Sifting is a good way to do this, but you can stir it well with a spoon. Set aside.
2/3 – 3/4 c. sugar
1 tsp baking soda
2 c. flour ( I use 1 c. wheat flour and 1 c. white)
nutmeg and/or cinnamon if desired
3. Mash 4 bananas (Yes, I know. This is more bananas than other recipes call for. But you want moist, yummy bread, and this is the best recipe I have ever found.)
4. Nuts are optional. I don’t like walnuts, so I don’t add them.
Add bananas and egg/oil mixture to flour mixture. Mix well. Bake in greased pan, 350 degrees, about 1 hour. I start checking it at about 50 minutes. A toothpick inserted in the center of the loaf will come out clean when done. Sometimes, I make smaller loaves, and adjust cooking time as needed. Remove from pan and cool on a rack.
In case you are wondering…. Soda-pop Cobbler
Prepare fruit as above. Pie filling recipes are a good source of ideas and directions. Prepare enough for a 9 x 13 inch pan. Put fruit in pan. Pour one cake mix (vanilla, yellow, your choice) on top of fruit. Don’t prepare the mix, just pour the dry mix on the fruit. Pour 12 oz (1 can) lemon lime soda on top of the cake mix, stir it around on the cake mix, no need to mix well. Bake 350 degrees until bubbly and brown. This is a Young Women’s Camp recipe, and works well in both Dutch ovens or the “in your home kitchen” kind.
If you don’t have tapioca, you can thicken the fruit juice with cornstarch. Put juice in pan, removing about 1/2 c. Bring juice to a boil. Mix the 1/2 c. juice with 1 – 1 1/2 T. cornstarch for each cup of juice (I just guess at it – sorry. I like to cook like that.) Add the juice/cornstarch mixture to the boiling juice, stir. The juice will thicken quickly, add to fruit, and make your dessert.