Friday Recipes: Cherries

It's cherry season! I love, love, love cherries. I have a neighbor just down the street with a small cherry tree and I'm just dying to pluck one off and pop it in my mouth. :) I've been poking around Old Fashioned Living, and over the years Brenda has really added a lot of cherry recipes. So if you are like me, and you love everything cherry, try some of these tasty treats on for size.

Sweet Cherry Jam

Wash, pit and finely chop enough cherries to equal 4 1/2 cups. The chopping can be done in a food processor. Put cherries into saucepan and add 6 1/4 cups sugar. Bring the mixture to a full rolling boil and add 1 package of powdered pectin. Return to a rolling boil, and boil 1 minute longer. Remove from heat and skim off any foam with a spoon. Ladle into sterilized canning jars filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with flat lids then screw bands tightly. Process in a water bath for 10 minutes.

Cherry Crisp

For filling, combine 1/2 cup sugar and 3 tablespoons all-purpose flour. Toss with 5 cups fresh, pitted cherries. Place mixture in an 8 X 1 1/2 inch round baking dish.

For topping, in a mixing bowl combine 1/2 cup regular rolled oats, 1/2 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon cinnamon. Cut in 1/4 cup margarine or butter till mixture resembles coarse crumbs. Sprinkle over filling.

Bake in a 375* oven for 30-35 minutes or until fruit is tender and topping is golden. Serve warm with ice cream if desired. Serves 6.

Quick, Fresh Sweet Cherry Pie 

1 purchased double crust piecrust for 9" pie

4 cups washed, pitted sweet cherries

1 1/3 cup sugar

1/2 cup all-purpose flour

milk

sugar

Heat oven to 425*. Line a 9" pie pan with bottom piecrust. Stir together sugar and flour; mix with cherries. Turn into pastry-lined pie pan. Cover with top crust which has slits cut in it; seal and flute. Brush milk over top crust and sprinkle with a couple teaspoons of sugar. Bake 35-45 minutes or until crust is brown and juice begins to bubble through slits in crust. *note be sure to place the pie pan on a cookie sheet to prevent oven spills.

Cherry tip: A fast easy way to pit cherries: hold the cherry between your thumb and index finger with stem end pointing towards a bowl and squeeze. The pit should pop out with some juice. Be sure to catch the flavorful juice to use in your recipes.

It was a bit stressful trying to keep up with everything and take care of the cherries, but it was all worth it in the end. We enjoyed luscious desserts, fresh fruit, but most importantly we were able to share our bountiful harvest!

Cherry Fruit Salad

2 cups fresh sweet cherries, pitted

1 small fresh pineapple, pared and cut into segments

1 orange, peeled and cut up

1/2 small honeydew melon, cut into spears

1/4 cup toasted almond slices

Dressing:

1/2 cup plain yogurt

3 tablespoons orange juice

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 tablespoon sugar

1 tsp. orange peel

Arrange fruit on serving dish, sprinkle with almonds. Serve with dressing. Serves 4. Dressing: Combine all but peel, blend until smooth. Sprinkle with orange peel.

Double Cherry Cornmeal Tea Bread

3 tbs. dried cherries

1 1/3 c. whole grain pastry flour

2/3 c. yellow cornmeal

1 tbsp. baking powder

1/2 tsp baking soda

1/4 tsp. salt

2/3 c. sugar

1/3 c. plain low fat yogurt

1/4 c. unsweetened applesauce

2 tbsp. unsalted butter, melted

1 egg

1 tsp. grated orange or lemon zest

1 c. fresh cherries, pitted and quartered

Preheat oven to 350 F. Coat a 4 1/2 x 8 1/2 loaf pan with cooking spray. In small bowl combine the dried cherries with enough water to cover. Let sit for 10 min. or until soft. In a med. bowl whisk together flour, cornmeal, baking powder, baking soda, and salt until blended. In another med. bowl whisk together sugar, yogurt, applesauce, butter, egg and citrus zest until well blended. Drain the dried cherries well and coarsely chop. Stir into the yogurt mixture in 2 additions, stirring just until combined. Scrape the batter into the prepared pan. Bake for 55 min. or until wooden toothpick inserted in center comes out clean. Cool in the pan on a rack for 10 min. Turn onto a rack and cool completely.

Cherry Scones

1/3 cup dried cherries

1/2 cup boiling water

1 1/2 cup flour

1 1/2 tablespoon granulated sugar

1/2 tablespoon baking powder

1/3 cup Half and Half -- plus 1 tablespoon

1/4 teaspoon cream of tartar

1/4 cup butter, room temperature

1 egg, separated

1/4 cup sour cream

1/4 teaspoon salt

3/4 teaspoon almond extract

Soak cherries in hot water for 10 minutes and then drain and set aside. Combine the dry ingredients in a large bowl. Using a pastry blender, cut in the butter until mixture it resembles coarse crumbs. Set aside. In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add the sour cream mixture to the flour mixture and stir until a soft dough forms. Mix in the cherries and then knead the dough lightly on a floured surface just until dough can be handled. Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet. Cut into six wedges and brush with beaten egg white and then sprinkle with sugar. Bake at 400 degrees F. for 15 to 20 minutes.

Cherry Cheese Spread

1 cup dried cherries

1 cup water

2- 8-ounce packages cream cheese, softened

1 tablespoon fresh lemon juice

1/4 teaspoon dried thyme

1/4 teaspoon lemon zest

In a small heavy pan simmer the dried cherries in water until water is reduced to about a tablespoon. Remove pan from the heat and cool. In a medium sized bowl, beat the remaining ingredients together with the cherries and water once they have cooled. Serve with scones or crackers.

Cherry Bread Puddings with Maple Glaze

Your guest will feel truly pampered when they are served their own tiny bread pudding, studded with cherries and topped with a sweet maple syrup glaze. And you can make them in your muffin pan. These little treats can be baked up to four hours ahead, or served warm from the oven. (Although, in testing these at home, I had no trouble finding takers for the "leftovers" even 2 days later!)

FOR THE PUDDING:

1 sweet French baguette, a day or two old

1/2 cup dried sour cherries

2 cups whole milk (do not use low fat)

1/2 cup sugar

3 large eggs

1 tsp. vanilla

FOR THE GLAZE:

1/2 powdered sugar

3 TBSP. maple syrup

1/2 tsp. vanilla

Pre-heat oven to 250 degrees. Butter a 12-cup (non-stick) muffin pan. Slice the baguette into 24, 1/2 inch, slices. Place two slices in each muffin cup, trimming if needed to get them to sit flat in the cup. Sprinkle a few cherries around and between the slices. In a 2-quart heavy-bottomed saucepan, combine the milk, sugar and 1 tsp. vanilla extract. Cook on medium heat, stirring, until the sugar has completely dissolved and the milk starts to simmer (bubbles form on the side of the pan).

In a medium sized bowl, whisk the eggs. SLOWLY add the hot milk mixture to the eggs, whisking constantly. Strain the custard to remove any cooked egg particles and to ensure a smooth custard. If you have a large measuring cup, transfer the custard into it for easy pouring of the puddings.

Pour the custard over the bread in each muffin cup, filling the cups about half full. Pour a second time, letting the bread absorb the first pour briefly. Continue until all of the custard is evenly distributed over the 12 cups. Bake for 45 - 50 minutes, until the custard is set and the top of the bread is lightly browned.

While the puddings are baking, stir together the maple glaze and set aside.

Remove and let stand for 10 minutes. Using a rubber spatula, gently loosen the puddings and slide them out, inverting them onto a large plate. Top each with the glaze. Some of it will run off. Then remove the puddings to a serving platter and enjoy.

 

If you are interested, here's a great article on Growing Flowering Cherry Trees

Thrifty Thursday: Make Your Own Applesauce

I guess the most frugal way to make applesauce is if you have apple trees growing on your property. However, if you don't, and you happen to have some apples that are getting past their prime, this is a great way to make use of them. If you are using a sweet variety, like Red or Yellow Delicious, then you won't even need to add sugar!

There are a couple of ways to make applesauce, I'll give you the two basic methods, stovetop and slow cooker. There are also varied opinions on whether or not to peel and core the apples. Some people do and other don't. If you choose not to peel and core, you will need to push the finished product through a sieve to eliminate the seeds and skin.

PREP

Peel and core the apples, then cut into quarters for small apples, eighths for large apples. Put the core and peels in your compost pile or throw them out for the birds. You can eat the peels if you like!

STOVETOP

Put one inch of water in a heavy bottomed saucepan. Fill the saucepan with apples,cover with lid, and turn the flame on high. When the mixture is really going turn the flame down to medium high and cook until the apples are soft. If you used a sweet variety you will not need to add sugar. After removing from heat, add cinnamon and mash with a potato masher. You can also run the mixture through a blender or food processor. Add sugar if desired.

CROCK POT / SLOW COOKER

Add 8-10 peeled and cored apples to the crock along with 1/2 cup of water and 1 teaspoon cinnamon. If you are using a less sweet variety or just enjoy your applesauce on the sweeter side, add 1/2 to 1 cup sugar. You can always add sugar and spices after your applesauce has finished cooking.  Cook on low for 7-8 hours. 

CANNING

I'm not going to give you any advice on how to can your applesauce. Years ago a method was used to can produce that is no longer considered safe. Therefore, follow the manufacturer's directions for your canning equipment for best results. 

The University of Minnesota Extension has a page on Safe Home Canning here. Additionally, here is the USDA Complete Guide to Home Canning from Penn State.

SMALL PORTIONS

If you aren't interested in making a huge batch of applesauce for canning, etc, and if you are someone that prefers a solid recipe with measurements, here's one that will yield 4 servings:

Homemade Applesauce

4 medium apples, peeled, cored and cut into chunks

3/4 cup water

1/4 cup sugar

1/2 tsp cinnamon

In heavy bottomed saucepan over medium high heat, combine all ingredients. Cover pot and cook for several minutes until the mixture gets going, then reduce heat to medium for 15-20, or until the apples are soft. Let the mixture cool then mash.

RECIPES

Now that you have made your applesauce, you'll probably be looking for ways to use it or enjoy it. Here are some recipes to help you with that!

Chocolate Applesauce Bread

7-up Applesauce Cinnamon Molded Salad

Applesauce Puffs

Banana Applesauce Bread

Applesauce Custard

Honey Peach Butter

See more frugal ideas by visiting Thrifty Thursday.

Reader's Questions: Garden Help

Plants are like people: they're all different and a little bit strange. ~John Kehoe

Today I have more great gardening questions from reader's.

Will Snapdragons really reseed themselves? I live in California where the winters are incredibly mild so many annuals do reseed themselves. Should I just let the plant go or should I pull off those little pods that you say are full of seeds and then plant those? ~Jacqui near Monterey

Snapdragons really do reseed, and should where you are too if you let the seedpods form--which are the little pods--or you can collect the pods when they start turning brown and dry them in a basket, then plant them. Don't put the green pods in anything sealed or plastic because they will mold. What I do is snip off the pods til at least the end of August and then I leave them alone to dry on the plant and reseed. I do this because each plant will basically stop blooming if you don't cut off the seedpods, and snapdragons will bloom right up until cold weather, so I deadhead them until the end of summer. The only thing negative I can say about letting them reseed is that they pop up all over and the colors are always a surprise. I don't mind though because they are so easy to thin out where I don't want them.

Could you tell me why my Hydrangea bush never seems to make flowers. It flowered the first year and that was it. ~Rosie

There are a few things that could be causing this. One thing that could have happened was that you had a late frost and it damaged the buds development. The growth should come from the old wood--if your bush has bare branches, and the growth is coming up from the roots only--there has most likely been winter damage.

Pruning at the wrong time can hinder blossoms too. Only prune your hydrangea BEFORE the end of July. No later or you may be cutting off the next springs buds.

Make sure your hydrangea has 4-6 hours of sun--not too much shade. Do not give it fertilizer high in nitrogen either.

I must mention that sometimes we are given, or buy, a plant from the florist section of a store, and it MAY not be appropriate for your zone. When buying plants it's better to buy from where they can tell you the zone requirements. Try the things I mentioned and hopefully your hydrangea will bloom next year!

I bought monkshood, but have since learned just how toxic it is and want to remove it from my garden--safely. Do you have any ideas? ~Rebecca M.

It is highly toxic, but removing it really shouldn't be a problem. Wear gloves and dig it out, then dispose of it in the garbage. All parts of the plant contain the poison Aconitine, which is toxic to humans and animals. The root is especially poisonous. Oddly, when dried, some animals can eat it safely, and it's been used in herbal medicine as well. Wearing gloves when digging it out should be all you need to do.

On OFL we have tomato harvest tips and recipes:
http://www.oldfashionedliving.com/tomato3.html

~Brenda

Tuesday Tips: Tea Time Etiquette

Ellen Easton is a contributing writer for Old Fashioned Living. She is the author of Tea Travels™, Tea Parties and Good $ense For $uccess™. Below are some great tea time etiquette questions and answers from Ellen I thought you would enjoy.

1. Does one drink tea or take tea?

One drinks tea. During the Victorian era, the term to take tea was used by the lower classes and considered a vulgar expression by the upper classes.

2. Why is the shape of a teapot different from a coffee or chocolate pot?

The teapot is designed with a lower rounded body to insure the tea leaves have the proper room for expansion during the infusion process. The lower placement of the spout on the vessel allows for the tea to be poured without interfering with the leaves.

3. What is the correct placement of the teapot on the table?

The spout of the teapot and the tea kettle faces the hostess or pourer.

4. Are tea urns used for brewing or infusing tea?

No. Tea urns were designed to heat and hold hot water for larger quantities of water. Their function was the same as a tea kettle.Ideally, one would dispense the hot water from the urn into the teapot. "Bring the pot to the Kettle, not the kettle to the pot."

5. How does a teacup differ from a coffee or chocolate cup?

Traditionally a cup equals four ounces. However, the time of day and the beverage served will dictate the proper size of the service piece. Except for demitasse cups, which are served half full, all other cups are served three quarters full. A teacup is 3 1/4" to 3 3/4" in diameter and 2" to 2 1/2" in height. the companion saucer ranges from 5 1/4" to 5 5/8" across. A teacup is shallow and wider than a coffee or chocolate cup, giving the beverage a chance to temper before drinking.

6. What is a moustache cup?

A moustache cup is a nineteenth century variation of the teacup created in England by Harvey Adams. It is designed with a slit ledge projecting from the front side of the rim, allowing the tea to flow through while a gentleman's moustache remains dry resting on the top lip.

7. Why in older pictures of tea settings are spoons placed across the top of a teacup?

Tea was very expensive during the early years of its popularity. As such,the actual tea wares were small in size. There was no room for a teaspoon to rest on the saucer. A guest rested their teaspoon on top of their teacup as an indication they had had sufficient tea. This was a signal to the hostess to stop pouring tea. Today, to indicate the same signal, due to the larger size of the teacup and saucer, the proper placement of the spoon would be across the top of your saucer, not the cup.

8. What is a tea plate?

Native to England and Europe, tea plates were customized to hold a teacup without a saucer.The plate was embedded with a shallow well to secure the teacup. The foods and tea were served together on one plate. When one is using separate tea service pieces the customary size today is either a salad/dessert plate of seven to eight inches or a bread and butter plate of six to seven inches.

9. Where does the expression "not my cup of tea" come from?

To refer to one as "not my cup of tea" derives from the fifteenth century Japanese Teaism. "No tea to him." As one "insusceptible to the seriocomic interests of the personal drama." It is used to describe those one does not care for.

10. How is a traditional English trifle made?

Ruth Darley's advice, whether made from scratch or not, for an easy and quick English trifle recipe. Preferably set in a large footed bowl, alternate layers of the following ingredients: sponge or pound cake moistened with Sherry, egg custard or pudding, sliced strawberries, whipped cream and slivered almonds, repeat layers until bowl is filled. Fruit juice may be substituted for Sherry. Custard and pudding flavors may be changed to taste as well as seasonal berries.

11. When drinking tea does one lift the teacup and saucer or just the teacup?

If one is seated at a table, the proper manner to drink tea is to raise the teacup only,placing it back into the saucer in between sips.

If you are at a buffet tea, hold the tea saucer in your lap with your left hand and hold the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap.

In either event, never wave or hold your tea cup in the air.

12. What are the proper protocols for wearing gloves at an afternoon tea?

The protocols for wearing gloves are the same, whether one is attending an afternoon tea or any other event where foods and beverages are served.

While gloves are often highly designed with decorations and adornments, their sole purpose is to cover and protect ones hands from the elements.

When greeting another, remove the glove from the right hand, place the removed glove in your left hand and shake hands skin to skin.

It is improper to dine with ones gloves on. Remove your gloves before sitting down to dine. The exception is for long, formal gloves with buttons at the wrist. It is acceptable to unbutton, remove ones fingers and hands and fold back, to the wrist ,the lower portion of the glove without removing the upper portion from your arm. If the gloves have no wrist buttons, the gloves should be removed in their entirety before dining.

Wishing you happy Tea Travels! (TM)

More of Ellen's Articles:
Planning a Tea Menu
A Spring Tea Menu
Tea and Silver
Tea at the Holidays
Understanding Tea Time Service
The Afternoon Tea Gown
The History of Chocolate
A Summer Rose Tea
Etiquette Faux Pas

July Garden Tidbits: Veggies and More

Teaching a child not to step on a caterpillar is as valuable to the child as it is to the caterpillar. ~Bradley Miller

I don't know about where you live but our weather has been crazy! We had several days of high humidity last week where it was close to 100 F., then it cooled off and barely made it into the 60's. I had to watch my beds carefully where I'd sowed seeds because even with some rain, they dried out quickly. If you have areas of your landscape that are in full sun and in wide open spaces they made need to be watered more often in windy, dry weather, but more sheltered areas, especially in partial shade, can often be left alone.

Even in the north you can still sow seeds of vegetables that will have time to grow, such as beans, cucumbers, squash, carrots, radishes, and greens. You'll want to look for vegetables, herbs, flowers etc that will mature in 60 days or less. Keep the seeds watered well as per the instructions on the seed packets. It's especially important when the days are hot and windy.

From the University of Nebraska-Lincoln Extension office: *Cutting flowers is best done with sharp shears or a knife which will help avoid injury to the growing plant. A slanting cut will expose a larger absorbing surface to water and will prevent the base of the stem from resting on the bottom of the vase. It is best to carry a bucket of water to the garden for collecting flowers, rather than a cutting basket.

This time of year we mainly stay concerned about our plants in the garden, but shrubs also need care. If you receive less than an inch of rain in a two week period and the temperatures have passed 85 degrees, then they probably need a drink. It's better to water deeply, which will encourage roots to grow deep. It's healthier for the shrub. Using a sprinkler you can set out a rain gauge or a tin can and water until you have 2-3 inches of water collected.

OFL has tips on controlling those pesky Japanese Beetles:
http://oldfashionedliving.com/beetles.html

Friday Recipes: Fourth of July

I apologize for my absence this week. Brenda has been taking up the slack posting her Monday Gardening Tips and Wednesday Reader's Questions. I on the other hand have been working feverishly on a different project that has consumed all of my time.

However, this weekend in the US we celebrate American Independence Day. I just couldn't bring myself to pass up the opportunity to share some of the amazing recipes that Old Fashioned Living has to offer. Traditionally, we Americans tend to cook out on the 4th, whether it be at a park over a charcoal grill, or at home on the gas grill surrounded by family and friends. 

I've already posted some recipes such as Summer Herb Drinks, a variety of Fruit Salads, several for Iced Tea, and some really great recipes for the grill.

So this week I'm going to focus Pasta Salads and Desserts. I hope you and enjoy them. Brenda and I wish you a happy and safe 4th of July weekend! 

Tuna Macaroni Salad

3 cups uncooked macaroni

2 cans light tuna in water, drained

1 stalk celery, diced

1/2 small red onion, chopped

3/4 cup mayonnaise

1/3 cup lemon juice

1 tsp. seasoned salt

1/4 tsp. ground black pepper

Cook macaroni, drain and rinse with cold water. Place in a large bowl. Add the drained tuna, celery and onion. Toss gently to mix. In a small bowl mix the mayonnaise, juice and seasonings. Add to the macaroni mixture and toss with a wooden spoon or rubber spatula. Chill and serve.

Seafood Pasta Salad

1/2 pound medium or small pasta shells

1 cup salad shrimp, precooked type

1 cup chopped crabmeat, fake is okay

1/4 cup diced celery

1/4 cup green onions, chopped

1 can sliced mushrooms

3 hard boiled eggs, chopped

1/2 cup shredded Parmesan cheese

1 can artichoke hearts, diced

1 8 ounce bottle Italian dressing (light or fat free)

Optional: chopped olives

Cook pasta according to package directions. Drain, rinse with cold water and chill. Add the chilled pasta to a large bowl and mix well with salad dressing. Add the shrimp, crab, celery, onions, mushrooms and artichoke hearts. Chill again until ready to serve. Just before serving add the eggs and cheese; mix again.

Spicy Macaroni Salad

1 pound elbow macaroni 

4 hard-cooked eggs, chopped

1 cup chopped celery

1/3 cup finely chopped red bell pepper

1 jalapeno pepper, seeded and minced

1/3 cup chopped red onion

1/2 cup buttermilk

1/2 cup light mayonnaise

2-1/2 tablespoons wine, herb or cider vinegar

3 tablespoons snipped fresh chives

1-1/4 teaspoons salt

1/2 teaspoon ground black or red pepper

Cook pasta according to pkg. directions, rinse in cold water and drain. Meanwhile, combine remaining ingredients in a large bowl until well blended. Add cooled pasta and toss to coat. Cover and refrigerate up to 24 hours.

Cilantro Tomato Pasta Salad

1 cucumber

1 cup ripe red tomatoes, diced

1/2 cup red onion, finely chopped

2 tablespoons fresh lime juice, fresh

1 tablespoon cilantro, chopped

1 teaspoon granulated sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup dry small shell pasta, cooked and drained

Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta Toss gently. Transfer to a serving bowl; chill at least 15 minutes before serving.

Bean and Pasta Salad

2 cups cut green beans

1 1/2 cups garbanzo beans

2 cup cooked pasta, macaroni or shells

2 T. red onion (minced)

1 cup Italian salad dressing

Toss. Season with salt and pepper to taste and toss again. Refrigerate several hours. Toss right before serving.

Garden Pasta Salad

2 cups pasta of your choice

1 cup Italian or Caesar dressing

1 cup cubed mozzarella or provolone cheese

1/4 cup parmesan cheese

3/4 cup mushrooms

1/2 red onion

1 cup chopped green pepper

1 cup chopped smoked ham

1 firm fresh tomato

Cook pasta according to directions. Drain and rinse in cold water. Set aside. Cube the ham into medium size cubes. Chop the green pepper. Mushrooms need to be rinsed if canned, or washed and sliced if fresh. Seed and chop the tomato. The red onion should be sliced then cut in half again for smaller pieces. The cheese should be cubed very small. Place the vegetables and meat in a bowl with the pasta, add both cheeses, pour the dressing over and gently mix with a wooden spoon.

Note: If you ask at the deli counter they will give you a section of ham by weight, instead of slices. This recipe should take only about 1/2 pound. You can then chop it at home. You may substitute chicken, turkey or pepperoni.

Italian Rotini Salad

1/2 of a one pound package of Rotini Pasta

1 cup sliced fresh mushrooms

1 cup diced pepperoni

1/2 cup shredded cheddar cheese

3 large green onions, sliced

1/2 cup olive oil

1/3 cup red wine vinegar

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

Cook Rotini according to directions, rinse and drain. Combine Rotini, mushrooms,pepperoni, cheese, and green onions. Blend oil, vinegar and spices. Toss dressing with salad. Serve immediately or chill. Makes 6-8 servings.

Low Fat Potato Salad

10 small New (red) potatos baked in slow cooker with a little water until soft, and then sliced (don't peel) 

1-3 cloves garlic, crushed and sliced

1/4 cup sweet pickles, diced, or relish

1/4 cup firm tofu, diced

Chopped chives, to taste

1 small radish, diced

1/4 cup fat free sour cream

1/8-1/4 cup mayo

Red pepper to taste

Combine all ingredients the day before serving, chill, and enjoy.

Herbed Potato Salad

1/8 cup olive oil

1/4 cup wine vinegar

2 tablespoons minced shallots

4 anchovies, minced

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh marjoram

3 cups green beans, trimmed

2 pounds potatoes, peeled, cut into 1/2-inch cubes

1 cup red onion, sliced thinly and chopped

Mix olive oil, vinegar, minced shallots and the minced anchovies in medium glass bowl. Whisk in 1 teaspoon each of parsley, basil and marjoram. Season to taste with salt and pepper and set aside. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse under cold water; pat dry. Boil potatoes until just tender. Transfer to large bowl. Heat dressing in microwave just until warm, about 30 seconds. Pour half of the warm dressing over potatoes and toss to coat. Place potatoes on a very large platter in the center. Toss the beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion and remaining herbs. Serve warm or at room temperature. Note: You can mix together all the leftovers after the meal to store and eat the next day.

Banana Split Squares

Ingredients:

1 large package (21.5 or 23.7 ounces) fudge brownie mix

2 bananas, thinly sliced, dipped in lemon juice and drained

1/2 cup crushed nuts

2-3 flavors of your favorite ice cream

Chocolate topping, whipped cream, extra nuts, cherries

Preheat oven to 350 degrees. Prepare brownie mix as package directs; spread in a 9x13 pan. Bake 20-25 minutes; cool. On brownie, layer bananas, nuts and four cups one flavor ice cream, then 2 cups another flavor and 4 cups another. Cover and freeze for 6 hours or until firm. Remove from freezer 10 minutes before serving. Cut into squares; offer additional toppings. Serves 12-16.

White Chocolate-Mint Tart with Strawberries & Blueberries

Makes One 9-Inch Tart; 6 to 8 Servings

5 tablespoons unsalted butter 

2 tablespoons sugar 

1 1/3 cups graham cracker crumbs 

4 ounces white chocolate 

1 1/2 cups heavy cream 

1/4 teaspoon pure mint extract 

1 pint fresh strawberries

handful of blueberries

1. Preheat the oven to 350 degrees. Melt the butter in the butter warmer or saucepan. Combine the sugar and graham cracker crumbs in the medium-size bowl and stir in the melted butter. Press the graham cracker mixture evenly across the bottom and all the way up the sides of the tart pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp and golden, 6 to 8 minutes. Set aside to let cool.

2. Finely chop the chocolate and place in a large bowl. Heat the heavy cream in the saucepan until almost boiling. Whisk the hot cream into the chocolate until smooth. Whisk in the mint extract. Refrigerate until completely cooled.

3. Whip the chocolate mixture with the electric mixer until it holds soft peaks. Refrigerate until ready to serve, up to 3 hours. Spoon into the cooled tart shell and smooth with the spatula.

4. To serve, slice the tops off the strawberries and slice thin. Place wedges of the tart on 6 individual dessert dishes and spoon some strawberries and blueberries alongside each wedge.

Patriotic Swirl Cake

1 box French vanilla or white cake mix

1/2 can cherry pie filling

1/2 can blueberry pie filling

Frozen whipped topping, thawed

Mix the cake as directed on the box, pour into a 9x13 pan that has been buttered or sprayed well. Open the cherry pie filling and dot on tablespoons full of the glaze/liquid part of the filling in 3 or so spots on top of the batter. Alternate pattern using the blueberry pie filling. Using a butter knife run it through the batter and the filling to swirl it together. Bake according to the box directions. When cake is done and cooled add the remaining cherry and blueberry pie filling over the top of the cake evenly. Cut and spoon out pieces of the cake onto plates and top with a spoonful of whipped topping.

Variation: You can frost the cake with the whipped topping and spoon the filling over the whipped topping.

Tip: Save the remaining 1/2 cans of pie filling to spoon over pudding or ice cream!

Sponge Cake with Raspberry Sauce

Ingredients:

6 eggs, room temperature

1 tablespoon lemon juice

1 tsp. grated lemon or orange peel

1 cup granulated sugar

1 cup cake flour

2/3 tsp. salt

Sauce:

1 cup fresh raspberries

1 tablespoon cornstarch

1/4 cup butter

1 cup sugar

1/2 tsp. lemon juice

Preheat oven to 325 degrees. Lightly grease and flour the bottom of a 10 inch tube or Bundt pan. Sift flour and salt. Set aside. Break eggs into a large bowl. Add lemon juice and grated rind. Beat at high speed with electric mixer until soft peaks form, 12-16 minutes. Add sugar to egg mixture in a fine stream while beating eggs for about 2 more minutes. Change to lowest speed and add flour mixture. Scrape sides and beat for 30 seconds. Pour batter into pan and bake 50 minutes or until toothpick comes out clean. Place pan upside down on cooling rack, but do not remove cake until cooled.

Sauce: Combine cornstarch with 1 tablespoon cold water; stir to make a smooth paste. Melt butter in saucepan. Stir in sugar, raspberries, and cornstarch mixture; bring to boiling, stirring constantly. Boil 1 minute. Remove from heat and stir in lemon juice. Cool. Cut the cake into slices and top with sauce. You can sprinkle with confectioner's sugar and top with chocolate shavings for an extra touch.

Amazing Fruit Salad

1 pint fresh blueberries

1 pint fresh hulled strawberries or raspberries

2-/12 cups fresh pineapple chunks

2 cups seeded watermelon chunks

2 bananas, sliced 1/2"

2 tbs. lemon juice

2 kiwifruit, peeled and sliced

1 small can mandarin oranges, drained

2 pkg. (3 ozs. each) cream cheese, at room temperature

1/3 cup confectioner's sugar

1-1/2 tsp. fresh lime juice

1 cup whipping cream, whipped

1/4 tsp. grated lime peel

Toss bananas and lemon juice to keep from browning. Place in a glass bowl. In a layering effect, place the pineapple, blueberries, one half of the strawberries, oranges, kiwifruit, watermelon, and the remaining strawberries/or raspberries.

In a bowl, with a mixer, beat the cream cheese until smooth. Add the sugar slowly and continue beating. Add lime juice and incorporate; then the lime peel. Lower speed, and add one-half of the whipped cream. Mix until blended. Lower speed again, and add the remaining whipped cream. Pour dressing over fruit allowing it to drizzle inside the bowl. Chill for at least 1 hour.

 

Patriotic Poke Cupcakes

1 (18.25 ounce) package white cake mix 

1 (3 ounce) package strawberry or cherry flavored gelatin mix 

1 cup boiling water 

1 (8 ounce) container frozen whipped topping, thawed 

1 (3 ounce) package instant vanilla pudding mix 

1 teaspoon vanilla extract 

1 cup milk

fresh blueberries, red and blue sprinkles, nonpareils or colored sugar

Prepare and bake cake mix according to package directions for a cupcakes. Poke holes in cupcakes while still hot with the round handle of a wooden spoon. Be careful not to poke all the ay through to the bottom. 

Make gelatin with only 1 cup of boiling water. Pour gelatin over cupcakes while warm. Cool the cupcakes. Beat together whipped topping, pudding mix, milk and vanilla extract. Frost mixture over cooled cupcakes and refrigerate until ready to serve. Easy but good!

Decorate with fresh blueberries, red and blue sprinkles, nonpareils or colored sugar.

Visit our recipe section and our holiday section for even more!

Reader's Questions: Herbs and Composting

You are as young as your faith, as old as your doubt; as young as your self-confidence, as old as your fear as young as your hope, as old as your despair. ~Douglas MacArthur

Today I have more readers' questions today.

I have one cilantro plant and by reading your article, once it flowers it becomes bitter and should not use anymore. So, do I just cut everything away? Will it grow back? or do I need to replant another cilantro plant? ~Sue

The article Sue referred to is on OFL here: http://www.oldfashionedliving.com/cilantro.html

You have a couple of choices. You can pull up the plant and sow seeds again or you can let the plant flower and form seeds. The seeds can be used to grow more plants or they can be ground and used as a spice. The seeds are actually known as coriander.

Many people sow cilantro seeds every 2-3 weeks so they have a steady supply. Once cilantro "bolts" or shoots up flower stalks, the plant is done. No matter what you do-- cut it back etc.-- it won't grow more of the foliage needed for cilantro. The herb basically changes. The foliage still has flavor and some people use it though its flavor is different and it has a ferny, thin appearance. Also, the hotter it is, the faster cilantro will bolt.

I have a question for you that I have not been able to resolve myself. My son laughs at me because I won't put rhubarb leaves in the compost pile - but we know rhubarb leaves are poisonous! It may sound silly to you too, but we are so carefully organic, and conservative with everything we use in the house and garden, it just seems wrong to put something poisonous back in to our garden. Can you tell me the real story? I would really be grateful. ~Fran

I don't think it's a silly question at all! I had a gut feeling about this, but did research to be sure, and according to good sources it's okay to put rhubarb in your compost. Remember, when we talk about "poisonous" plants, it's much different than toxic chemicals, which are man made and often don't even break down. The Colorado State University Extension website had this explanation:

"What actually occurs when rhubarb is added to a compost pile is that the oxalic acid is decomposed and pH balanced rather quickly. Thus, rhubarb leaves tend to break down to non-toxic components quickly in the average composting situation."
~Colorado State University Cooperative Extension

I really think you are safe in adding the rhubarb. One thought is that oxalic acid is also in potato plants and a few others, but we add those-- I wouldn't go so far as to put in poison ivy, oak or sumac though:)

Some of our lilac bushes or trees did not bloom this year. This is a new house to us and we discovered the trees behind some very large pine trees so the lilacs do not get any light. We plan to cut the trees down. But is there something else to do for the lilacs to help them for next year? ~Mary

Lilacs need full sun, so cutting down the pine trees would help a lot. Lilacs form next springs blooms soon after they are done flowering. Do not prune during the summer. In early spring you can prune off any dead wood--but leave the other branches alone.If you need to "shape" your bush, just be aware that any branches you prune will not have blooms the next spring. There are a few other things you can do to give your lilacs a little boost.

In the fall and spring sprinkle 1-2 cups of Epsom salt around the bush. Make sure if you are using lawn fertilizers that they don't get on or near the lilacs--it's meant for encouraging grass/foliage not blooms. You can also work wood ashes and/or bone meal into the soil around the lilacs in the spring and fall.

How do you harvest your seeds?
http://www.oldfashionedliving.com/seedharvest.html

~Brenda