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Thursday, Apr. 24, 2014

Catalpa Cooking

Friday, July 2, 2010

FRESH BLACKBERRY COBBLER

Melt 1 stick oleo in deep Pyrex dish. Cook blackberries with 2/3 cup sugar. I used about 3 cups raw berries. Mix 1 cup sugar, cup milk, and 1 cup self-rising flour, sifted. Pour batter on top of melted butter, then spoon blackberries carefully on top of this. Do not stir -- crust will come to the top. Bake at 350-degrees for about 1 hour, or until crust is brown.

Any kind of fruit is OK to use, or pie fillings like cherry, peach or apple.

ZUCCHINI PRESERVES

6 cups zucchini

1 cup water

5 cups sugar

1 (20 oz.) can crushed pineapple

1 6-oz. box or 1 3-oz. boxes apricot gelatin

Peel and seed zucchini, cut in short sticks, cook on low heat with the cup of water for 10 minutes. Drain water off, add sugar and pineapple to zucchini and cook over high heat for 10 minutes. Then sprinkle on gelatin and mix well.

Put in jars and seal. Will make about 5 half pints.

Very tasty and pretty -- tastes like peach preserves. Real good with a good hot buttered biscuit for breakfast.

SWEET CUCUMBER STICKS

24 medium cucumbers

3 cups vinegar

4 cups sugar

3 tablespoons salt

4 teaspoons celery salt

4 teaspoons turmeric

teaspoon mustard seed

Cut the cucumbers into sticks. Pour boiling water over cucumber sticks; let stand 12 hours or overnight. Pack in jars. Combine rest of ingredients, boil 5 minutes and pour over cucumbers. Process in boiling water bath 5 minutes. Makes 6 pints.

CONGEALED SALAD

2 (3-oz.) boxes apricot Jell-O

2/3 cup sugar

2/3 cup water

Put the Jell-O, sugar and water in a saucepan and bring to a boil. Remove from heat and cool some.

Add:

8 oz. cream cheese, softened

1 large jar apricot baby food

cup chopped pecans

1 (20-oz.) can crushed pineapple

After the above are added, fold in a large box of Cool Whip. Mix all together and put in a 9 x 13 dish to chill.

Cut in squares and serve on lettuce, if desired.

CHOCOLATE COCONUT PEAKS

cup margarine or butter

2 cups powdered sugar, sifted

3 cups coconut

cup light cream

1 (6-oz.) package semi-sweet chocolate chips

2 teaspoons shortening

Melt margarine, add sugar, coconut and cream. Mix until well blended. Shape into small balls and place on waxed paper. Refrigerate. Melt chips and shortening. Dip the bottoms of the coconut balls into the chocolate coating. Place candies on wax paper and cool.

BROWNIE PIE

2/3 cup evaporated milk

2 tablespoons oleo or butter

1 (16-oz.) package semi-sweet chocolate chips

2 eggs

1 cup sugar

2 tablespoons flour

teaspoon salt

1 cup chopped pecans

1 teaspoon vanilla

1 unbaked 9-inch pie shell

Mix butter, milk and chocolate chips in a heavy pan or double boiler over low heat until chocolate melts. Stir in rest of ingredients, vanilla last. Pour into pie shell. Bake for 35 minutes at 375 degrees. Good with ice cream on top.