Kai's "Old-Fashioned" Recipe Thread

[jaybird]

And I have about 2 brown paper grocery sacks FULL of rhubarb to pull. UNGH.

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[the fugative]

Originally posted by jaybird
I'm hungry. Went and got peaches tonight (don't worry, I have a BUSHEL of peaches to put up!) and I ate 3 of them for supper. And then a piece of peach cobbler at my mil's.

PEACH RECIPES! I have a great cobbler recipe, and one for a peach roll, and of course there's fresh peaches on ice cream, peach preserves, peach custard pie...any other ideas?

Peaches Amaretto


1/2 cup nonfat milk
1 1/2 tsp cornstarch
sweetener
3/4 tsp vanilla
1/4 tsp almond extract
1 egg white
4 fresh peachs


In small saucepan, combine milk, cornstarch and sweetener until cornstarch is dissolved.
Bring to a boil, reduce heat and simmer until slightly thickened, stirring constantly.
Cool; add vanilla and almond extracts.
In small bowl, beat egg white until stiff but not dry.
Carefully fold into sauce so as not to reduce volume.
Divide peaches into 4 sherbet glasses or serving dishes.
Spoon sauce over peaches.



Croissant Bread Pudding with Peaches and Rum


1 1/2 cups Coarsely chopped, peeled peaches
1 tsp Lemon juice
2 tbsp Sugar
3 tbsp Butter
5 cups Milk
1/3 cup Rum
1 tsp Vanilla extract
4 Eggs
1 1/4 cups Sugar
1 tsp Vanilla extract
1/2 tsp Salt
6 Day-old croissants, slit in half crosswise

Preheat an oven to 375 ° F. In a bowl, combine the peaches with the lemon juice and 2 tablespoons of sugar and gently turn.
Let stand while you prepare the pudding. Use 1 tablespoon of the butter to grease a standard loaf pan or other comparable baking dish.
Pour the milk into a bowl. If the croissants are still soft use 4 cups, but if they are quite dry use 5.
Beat in the rum, vanilla, the egg, all but 6 tablespoons of the remaining sugar, and the salt.
Make a layer of croissants in the bottom of the pan, tearing them as necessary to make them fit. Sprinkle the layer with one-third of the peaches.
Pour over one-fourth of the milk mixture. Let the croissants soak up a bit of the mixture before continuing.
Repeat twice, pushing the layers down as you go, and ending with a layer of croissants.
Sprinkle the remaining 6 tablespoons of sugar over the top layer.
Dot it with the remaining 2 tablespoons of butter and bake until a knife inserted into the center comes out clean, about 45 minutes.
Serve hot or warm, scooped out into bowls.




Peach Lush


First layer:
1 cup chopped pecans

1 cup plain flour

½ cup butter, melted

Mix above ingredients and spread in 13 x 9 pan. Bake at 350°F for 15 minutes. Cool completely.
Second layer:
8 oz. cream cheese, softened

8 oz. Cool Whip

1 cup powdered sugar

1 teaspoon vanilla

1 teaspoon ground cinnamon

Mix and spread over cooled crust.
Third layer:
3 cups sliced peaches

2 ½ tablespoons cornstarch

1 cup sugar

1 teaspoon almond flavoring

Combine peaches, cornstarch and sugar. Cook over medium heat for about 5 minutes - until thick. Remove from heat and add flavoring. Cool completely and spread over second layer. Top dessert with 8 oz. Cool Whip.

[jaybird]

Okay, are these references to my escapades Saturday night? Ameretto, rum, lush...

[the fugative]

Originally posted by jaybird
And I have about 2 brown paper grocery sacks FULL of rhubarb to pull. UNGH.

Norwegian Cold Rhubarb Soup with Mint



4 sticks of rhubarb
1/2 a stick of vanilla
1 pt of water
6oz sugar
5 sprigs of mint
1 lemon


Take the leaves of the mint sprigs. Peel the rhubarb and cut it into thin slices. Put the rhubarb peel in a saucepan with the water, sugar stick of vanilla, the juice of the lemon and the by now leafless mint sprigs, let it simmer for 10minutes. Sieve the liquid and add the rhubarb slices. Bring it to the boil, take off the heat and leave to cool. Cut the mint leaves into thin strips. Serve the soup ice cold with the chopped mint leaves on top.



Strawberry Rhubarb Napoleons
And Lemon Cream



filling
1 pound rhubarb, cut into 1/4-inch-thick slices (about 3 cups)
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1 1/2 teaspoons fresh lemon juice
1 pint strawberries
1 sheet frozen puff pastry (about 1/2 pound), thawed
Garnish: confectioners' sugar

lemon cream
1/2 cup well-chilled heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sour cream
2 teaspoons freshly grated lemon zest

Garnish:
fresh lemon zest, removed with a vegetable peeler and cut into julienne strips


filling:
In a heavy saucepan combine all filling ingredients except strawberries and simmer over low heat, stirring occasionally, 10 to 15 minutes, or until rhubarb is soft and falling apart. Transfer mixture to a bowl and cool completely. Hull strawberries and cut into 1/4-inch-thick slices (there will be about 2 ups). Add strawberries to rhubarb mixture, tossing to combine well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before assembling napoleons. Preheat oven to 375°F. On a lightly floured surface roll pastry into a 14- by 10-inch rectangle, about 1/8-inch thick. Cut pastry into 4 strips, each 14 by 2 1/2 inches. Working with 1 pastry strip at a time, with long side facing you, make three 4-inch-long parallelograms per strip, discarding end scraps, for a total of 12 parallelograms. Invert 2 baking sheets and arrange 6 parallelograms in one layer on each. Freeze pastry 15 minutes, or until firm. Remove 1 baking sheet from freezer and invert a metal cooling rack directly onto pastry to cover parallelograms completely. (Cooling rack will weight down pastry to form a decorative pattern.) Bake pastry with cooling rack in middle of oven until golden brown and cooked through, 10 to 15 minutes. Carefully remove rack from pastry and transfer pastry to another rack to cool completely. Bake remaining pastry in same manner. Parallelograms may be made 4 days ahead and kept in an airtight container at room temperature. Assemble napoleons: Arrange 6 parallelograms, design sides up, on dessert plates and top each with about 1/2 cup filling. Put remaining 6 parallelograms, design sides up, on top of filling and sprinkle with confectioners' sugar. Serve napoleons with lemon cream.
Make Lemon cream:
In a bowl with an electric mixer beat heavy cream with sugar until it holds soft peaks. Fold in sour cream and lemon zest. Lemon cream may be made 1 hour ahead and chilled, covered. Whisk cream lightly before serving. Serve cream garnished with zest. Makes about 1 1/3 cups.

[the fugative]

Originally posted by jaybird
Okay, are these references to my escapades Saturday night? Ameretto, rum, lush...

I'm innocent a complete Angel Yup Yup Uhuh





Bwahahahahahahahahahahaha



Yasureyoubetcha

[jaybird]

borkborkbork

Night Fugi, night Jolie.

((((GROPE HUG!))))

[the fugative]

Originally posted by jaybird
borkborkbork

Night Fugi, night Jolie.

((((GROPE HUG!))))

Nite JayBird

Nite Jolie


Groped


Bwahahahahahahahahahahahahaha

[Jolie Rouge]

East Indian Summer Squash

2-1/2 pounds yellow squash
1/4 cup chopped onion
2 or 3 Tablespoons bacon drippings
1 teaspoon curry powder
1/4 cup sour cream
Cracker crumbs
Butter
Paprika
Grated Parmesan cheese (optional)

Slice squash and cook in salted water until just tender. Drain well and mash. Sauté the onion in bacon drippings until soft but not brown. Stir into squash. Add curry powder and sour cream, mixing well. Pour into baking dish and cover with crumbs. Dot with butter, paprika and a little Parmesan cheese. Bake at 350 degrees for about 30 minutes until crumbs are golden brown.

SERVES: 6

[jaybird]

Blackberry Wine Cake
((lightened, original ingredients below))

1 box white cake mix
1 box blackberry Jello or mixed berry
1 large egg
4 egg whites or 1/2 cup egg substitute
1/4 cup canola oil
3/4 cup low-fat blackberry yogurt or fat-free (can sub. sour cream)
1 cup sweet kosher blackberry wine

Glaze:
2/3 cup powdered sugar
1 tbsp. blackberry wine

Preheat oven to 325. Grease a tube or bundt pan with Pam, lightly flour.

Mix cake mix and Jello. In separate bowl, whisk egg, egg whites, oil, yogurt and wine til blended.

Add liquid mixture to dry mixture, beat on low for 3 minutes. Pour into pan, bake for 25 minutes. Reduce heat to 300, bake another 25 minutes or til done. Let cake cool to lukewarm.

Stir powdered sugar and wine together til smooth. Drizzle over warm cake.

Per serving:
325 calories
10 grams fat
53 mg. cholestrol
50 grams carbs
350 mg sodium

(original recipe contained 4 eggs, 1 cup of canola oil, jello mix, white cake mix, and wine. Glaze was 2 cups of powder sugar and 1/4 cup of wine. Reduced from 492 calories adn 25 grams of fat per serving)

[Jolie Rouge]

Garden Beef and Rice

1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
Oregano, salt and pepper to taste
1 (14-ounce) can chopped tomatoes
1-1/2 cups frozen lima beans
1 cup frozen corn
1 cup water
1-1/2 cups cooked rice
1 cup shredded Cheddar cheese

Brown the ground beef with onion and garlic in a large skillet, stirring until the ground beef is crumbly; drain. Season with oregano, salt and pepper. Stir in the tomatoes, lima beans, corn and water. Bring to a boil. Cook for 8 minutes or until the lima beans are tender. Add the rice. Cooked until heated through. Remove from the heat. Sprinkle with the cheese. Cover and let stand for 3 minutes or until the cheese melts.

SERVES: 6

[jaybird]

That sounds good, and I can use up some of my tomatoes!