Cream Peach Pie
5 or 6 fresh peaches
1 cup granulated sugar
1 cup half-and-half or cream
3 to 4 tablespoons flour
Mix together and pour into unbaked pie crust. Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 45 minutes or until done.
Coffee Cake
2 cups brown sugar, firmly packed
2 cups all-purpose flour
3/4 cup melted margarine
Mix together and reserve 1 cup for topping.
1 egg
1 teaspoon vanilla extract
1 cup hot coffee
1 teaspoon baking soda
Add to the above mixture and mix by hand. Pour into a 9 x 13-inch pan. Sprinkle on reserved cup of topping. Bake at 350 degrees F for 30 minutes.
Ground Cherry Pie
Ground cherries, also known as husk tomatoes, produce tiny tomato-like fruits in papery husks on low, lanky bushes. This is an old Mennonite recipe with a crumb topping.
2 1/2 cups pitted ground cherries
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon water
1 (9-inch) pie shell
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter
Preheat oven to 425 degrees F.
Wash ground cherries and place in unbaked pie shell.
Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
Mix together the 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
Bake for 15 minutes. Reduce oven temperature to 375 degrees F and continue to bake for 25 minutes.
Dutch Meat Loaf
2 pounds hamburger
1 medium onion
1 egg
1 cup bread crumbs
1 can tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Mix ingredients well and form into loaf.
Sauce
1/2 cup tomato sauce
1 cup water
2 teaspoons molasses
2 tablespoons white vinegar
2 teaspoons yellow mustard
Mix ingredients and pour entire mixture over the meat loaf. Bake covered at 350 degrees F for about 1 1/2 hours. Baste the meatloaf periodically with pan juices.
Dutch Apple Cake
2 cups granulated sugar
3 eggs
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups diced apples
1 teaspoon salt
Combine sugar, eggs, oil, flour, salt, soda and cinnamon. Fold in apples. Pour into a greased 13 x 9-inch pan.
Prepare Topping.
Topping
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped
Mix sugar and cinnamon together. Sprinkle on top of batter. Sprinkle pecans on top and bake at 325 degrees F for 40 to 50 minutes.
Corn Relish
1 quart fresh corn from the cob
1 quart cabbage
1 quart onions
1 quart cucumbers
1 quart ripe tomatoes
1 quart apple cider vinegar
1 quart granulated sugar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon turmeric
Chop and mix the vegetables.
In a large pot, combine sugar, vinegar and spices. Heat and mix until the sugar is dissolved.
Add vegetables and simmer for approximately 15 minutes, so that the vegetables are cooked but not mushy.
Put into jars and seal.
Chow Chow
1 quart cucumbers
1 quart corn
1 quart string (green and yellow mixed) beans
1 quart lima beans
1 quart cauliflower
1 pint celery
1 pint green bell peppers
1 pint red bell peppers
1 cup small onions
2 tablespoons dry mustard
2 cups granulated sugar
1 quart vinegar or apple cider vinegar
Chop vegetables in varying sizes and cook until just tender (DO NOT OVERCOOK). Do this by cooking all the vegetables separately, then mixing them together.
Combine sugar, vinegar and dry mustard in large pot, and bring to boiling. Add vegetables, and bring to a boil again. Remove from heat, place into jars and seal.
Cooked Fruit Dressing
2 eggs
2 tablespoons flour
1 cup brown sugar, firmly packed
1 cup water
2 tablespoons vinegar
1/4 teaspoon salt
Combine all ingredients together in a saucepan and bring to a boil. Remove from heat
When cool, pour over sliced apples, sliced bananas or grapes. Nuts and dates may be optionally added.