Recipes

Lemon Meringue Pie

This is my sister Fredda’s Birthday week.  She is my older sister.  You can’t pick your family, but there is no way I could have picked a better sister.  Anyone that knows her will concur with that statement.  She gives so much of herself all the time.  You know the saying if you get lemons, make lemonade?  Well, she knows how to do that very well.  It is only fitting that I honor her by sharing a recipe for her favorite pie–which is what else, but Lemon Meringue.

Lemon Meringue Pie

Directions

Preheat oven to 350 degrees F (175 degrees C).

  1. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  2. Note:  You can use the cooked lemon meringue pudding instead of making the filling from scratch.  Follow package directions.  Add the lemon zest and stir in the egg yolks as noted above if you are making the filling from scratch.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
That’s all for this week, until next time...From our Butcher Block to your table.  Now, off to celebrate my sister’s Birthday!
Thank you Allrecipes.com for this delicious recipe!
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Banana Nut Cake

We celebrated our son’s Birthday this week.  Joe requested Banana Nut Cake.  The most difficult thing about this cake was finding bananas ripe enough to make the cake.  I hope you enjoy this as much as we did.

Banana Nut Cake

3 bananas mashed (make sure they are yellow)
2 1/3 cups flour (I used 5 Roses flour) (available at your local meat market)
1 2/3 cups sugar
2/3 cups chopped walnuts
2/3 cup unsweetened applesauce
2/3 cup half and half
3 eggs
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees. Grease and flour 2 round pans (9″) Mix flour, baking soda, baking powder and salt together. Beat all ingredients on low-speed, scraping bowl constantly 30 seconds. Beat on high-speed, scraping bowl occasionally 3 minutes. I beat this by hand and it turned out great. Divide the cake batter between the 2 pans. Place in the center rack of the oven and bake 35 minutes (Your oven may bake a little faster or a little slower). Test the cake by inserting a toothpick in the center of the cake. If it comes out clean your cake is done.

Cool in the pans for approximately 15 minutes. Then place parchment paper on 2 cooling racks and remove the cakes from the pans and allow to thoroughly cool on the cooling racks.

Icing

1/2 Banana mashed (make sure it is yellow but not over-ripe)
1/3 cup of softened butter
3 cups powdered sugar (you may use a little more or a little less)

Mix the mashed banana and the butter with a mixer. Gradually add the powdered sugar until it is a stiff consistency. Make sure the cake is thoroughly cool before icing the cake. Put some of the icing on the plate you are using to hold the cake. This will hold your cake in place. Place the first cake on the plate and ice the top of the cake. Place the second cake on top of the first and ice the top of the cake. Take icing on your knife (or whatever you are using to spread the icing) and ice the side of the cake–smoothing it out as you go. You will have a cake that looks great as well as tastes great.

 

Put chopped walnuts on the outside of the cake. The sweet icing with the salted nuts is a great contrast for the taste buds.

That’s all for this week. Until next time…From our Butcher Block to your Table.

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Graduation Potato Salad

This is the time of the year when we are enjoying reunions, backyard barbecues and graduations.  I am sharing a recipe with you that is very special to me.  When I graduated from High-school (that was a few years ago), my German neighbor Gerda made delicious Potato Salad for my graduation.  I never had a recipe but this is how I remember the Potato Salad.  Whenever I make this Potato Salad I get rave reviews, and I remember the kindness of my next door neighbor.

Potato Salad
8 all-purpose potatoes
1 pound of smoked cottage ham, or smoked ham diced (Available at your local meat market)
8 green onions (1 bunch of green onions)
1/2 cup diced dill pickles

Dressing
2 cups of mayonnaise
1/4 cup of dill pickle juice
1 Tablespoon of yellow mustard

Boil the potatoes for 45 minutes (until done), remove the potatoes and allow to cool. Peel the potatoes and use the side of a grater to thinly slice the potatoes. Put the potatoes in a large mixing bowl. Add the diced ham to the sliced potatoes. Wash the green onions and trim off the roots. Dice up the green onions, stems and all. Add to the potatoes and ham. Add the diced dill pickles to the potatoes. Mix the dressing ingredients together with a whisk, and pour over the potato mixture. Add salt and pepper to taste. Refrigerate overnight.

Hopefully this will become a tradition for your family.

That’s all for today.  Until next time…From our Butcher’s Block to your Table.

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Stuffed Peppers

Mother’s Day is right around the corner.  I am very blessed to still have my Mom with me.  I know this is a very nostalgic time for many of you.  Many of you no longer have your Mom.  Some of you may have even lost your Mom this last year.  I’ll bet you have fond memories of a special meal your Mom used to make for your family.  Stuffed Peppers is a meal I will always remember my Mom making.  The peppers were always fresh from our garden.  Nothing I make can compare with Mom’s Stuffed Peppers.  I don’t think Mom used a recipe.  She just knew what to add to the mix.  Here is my rendition.  I hope you enjoy it.  Make sure to give Mom some extra love this week.

Stuffed Peppers

10 fresh peppers, tops cut off, inside seeds cleaned out (sweet peppers, hot peppers medium hot peppers, red peppers, orange peppers, green peppers–you choose)

3 pounds of extra lean ground beef (Available at your local meat market)

1 package Checkerboard Meatloaf Mix (Available at your local butcher shop

1 package Fant Stuffed Pepper mix (Available at your local meat market)

3/4 cup rice

1 cup of water

2 cans of Pureed Tomatoes

Preheat the oven to 350 degrees.

Mix everything except the Pureed Tomatoes and peppers in a large bowl. When everything is thoroughly mixed, stuff the peppers and place them in the bottom of a large roaster pan or baking dish that has a cover. Pour the Pureed Tomatoes over the stuffed peppers. Cover and bake for about 3 hours.

Boil and mash about 4 pounds of potatoes.

Dip the potatoes on the plate, cover with the stuffed pepper and sauce. You will thoroughly enjoy this.

Until next time…From our Butcher Block to your Table.

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