HONEY

Oats Ain’t Fer Horses
Ma’s Oatmeal Pie


Makes 8 Servings
3/4 cup honey
2 eggs, beaten
3/4 cup quick cooking rolled oats
3/4 cup coconut
3/4 cup dried cranberries, currants or raisins
3/4 cup chopped walnuts
9-inch unbaked pie shell
whipped cream, if desired
Combine all ingredients except pie shell and whipped cream; mix well. Pour into pie shell. Bake at 350°F 40 to 45 minutes or until filling browns and knife blade inserted near center comes out clean. Cool. Top with whipped cream, if desired, and serve.



Crazy Holman’s Spiced Tea

Makes 4 servings.
4 cups freshly brewed tea
1/4 cup honey
4 whole  cloves
4 whole  cinnamon sticks
4 slices  citrus fruits  Combine tea, honey, cinnamon and cloves in saucepan; simmer 5 minutes. Serve hot with citrus garnish.


BERRIES

Berry the Goose (Da’s Goosberry pie)


1 9-inch two-crust pie pastry
1 3/4 c Sugar
1/2 c Flour
4 c Gooseberries
2 tb Butter
Stir sugar and flour together; mix with berries. Pour into crust. Dot with butter. Put top crust on. Bake at 425 degrees for 35 minutes. Cover edge with foil if necessary to prevent burning.



TATERS

Taters in the Water
Tater Soup


8 Potatos, Cubed
1 qt Milk
1 ds Salt
1 ds Pepper
1 ts Butter
1/2 c Flour
1 Egg, Beaten
1/4 c Milk for dumplings
Boil Potatos until soft, drain. Add quart of milk and season to taste, mix well. Mix butter into flour, add the egg and milk, mix well. Drop by spoonfulls into the hot milk- potato mixture. Cover and cook about 10 minutes or until dumplings are done.


GINGER

Plain ‘ole Gingerbread
To make plain gingerbread


Mix three pounds of flour with four ounces of moist sugar, half an ounce of powdered ginger, and one pound and a quarter of warm treacle; melt half a pound of fresh butter in it; put it to the flour and make it a paste; then form it into nuts or cakes, or bake it in one cake.


DANDELIONS

Da Danderfluff’s Dandelion Delight


1 lg Bunch dandelions
Olive Oil
Balsamic vinegar
2 ea Garlic cloves, chopped
Salt & pepper
Wash dandelions throroughly and dry between two towels. Cut into bite size pieces. Combine 3 parts oil to 1 part vinegar; add garlic, salt and pepper. Shake well; pour over dandelions and toss. Serve with crusty bread.

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