Recipe: Corned Beef

My mother gave my sister and I small notebooks decorated with our names when I was starting high school. She said that we were each going to cook once a week. We were to tell her what we wanted to make. She would give us the recipe and we would put it in our notebook. She would buy the ingredients and we would each cook.

It ended up being every other week so that we alternated, but I still have the notebook. My mother died in 2000 of ovarian cancer. I miss her. The first recipe I chose was corned beef and cabbage.

Katy B.’s fruit torte

Katherine White Burling was my maternal grandmother, and this recipe is attributed to her. I still have the small three ring binder that my mother gave me when I was in high school, explaining that my sister and I had to do some of the cooking. We told her what we wanted to make and she would write the recipe in our book and help us. I wrote this recipe out in the 1970s.

preheat the oven to 350 F

cream: 1 C sugar
1/2 C butter

while the butter is softening enough to cream, cut up fruit: apples, pears, peaches, rhubarb, or use berries…

Add to the creamed butter:
1 C flour
1 tsp baking powder
salt
2 eggs

Spread in in a buttered, floured pan. Cover with chopped fruit: apples, pears, peaches. This one was local plums and blueberries.

Sprinkle with sugar and lemon juice
Dot with butter on top.
Bake for 30-40 minutes, depending on your oven.
Cook until browned a little in the part that rises around the fruit, and when a toothpick comes out clean.

I am submitting this to today’s Ragtag Daily Prompt: Kaleidoscope, because the torte reminds me of a kaleidoscope.

Katy B’s Fruit Torte

Katherine White Burling was my maternal grandmother, and this recipe is attributed to her. I still have the small three ring binder that my mother gave me when I was in high school, explaining that my sister and I had to do some of the cooking. We told her what we wanted to make and she would write the recipe in our book and help us. I wrote this recipe out in the 1970s.

preheat the oven to 350 F

cream: 1 C sugar
1/2 C butter

while the butter is softening enough to cream, cut up fruit: apples, pears, peaches, rhubarb, or use berries…

Add: 1 C flour
1 tsp baking powder
salt
2 eggs

Spread in in a buttered, floured pan. Cover with chopped fruit: apples, pears, peaches. Today I am using rhubarb and a peach. I particularly like the tartness of rhubarb.

Sprinkle with sugar and lemon juice
Dot with butter on top.
Bake for 30-40 minutes, depending on your oven.
Cook until browned a little in the part that rises around the fruit, and when a toothpick comes out clean.

mmmmmm

For a while I lived at 7500 feet and had to alter recipes:
subtract 3 tablespoons sugar
use 3/4 tsp baking powder

Danish pie

I copied recipes from my mother’s cookbook before I went to college. This one had the name Estie on it:Ester White, then Ester White Parr. She was one year older than my maternal grandmother Katherine, and when she was sent on errands as a child, she took my grandmother with her to do the talking as soon as she could talk. They were born in Turkey because my great grandparents helped start Anatolia College in Turkey, leaving when my grandmother was 16 and the Armenians and some Christians were being killed. I don’t know if this is Danish or not.

1/2 Cup flour
3/4 Cup sugar
1 diced raw apple
1/2 Cup chopped pecans
1 egg
1 tsp vanilla
1 tsp baking powder.

Mix in any order. Beat well. Bake in greased tins at 350 F for 30-35 minutes. Serve with ice cream.

I made this for the first time this morning. I used blueberries instead of apples and walnuts instead of pecans. Delicious anyhow! Enjoy!

Lentils with wilted spinach

Made this up yesterday:

dried lentils
onion
2 cans organic garbanzo beans
garlic
salt
pepper
olive oil
butter
sesame oil
white balsamic vinegar*

Boil the dried lentils until just tender.
While they are boiling, chop the onion and sauteed it in the olive oil and butter. Leave out the butter for vegetarian/vegan folks. Caramelize the onion a little. Add the garlic for the last minute.
Drain the lentils, place in a heat proof bowl, add the onions and garlic, add the two drained cans of garbanzo beans.
Put washed spinach in the heated frying pan and cooked it until it is just wilted. Add that to the salad.
Add vinegar, sesame oil, salt and pepper to taste.
Enjoy!

* I used white balsamic because it was in front. Use whatever vinegar you like!
Published on everything.com today too.