Apparently the volcano is key.
1 1/3 cups flour
3 tsp baking powder
1/2 tsp salt
3 tblsp sugar
mix that all and make a volcano shape
then separately mix:
1 egg
1 1/4 cup milk
3 tbslps vegetable oil
1/4 tsp vanilla
and pour the wet into the volcano’s center, so it explodes over the sides and you can pretend you’re at Pompei.
Mix it up, but not too much, and cook ladlefuls in butter over medium heat.
Mom’s recipe!
combine:
2/3-3/4 cup brown sugar packed
1/2 cup flour
1/2 cup rolled oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
then mix in with a fork:
1/3 cup soft butter
that’s the crisp.
cut up apples, peaches, or whatever (approx 4 cups to match the amounts above, which I always double)
put them in an oven dish, cover with the crisp, put some pats of butter on top and bake at 375 for 1/2 hour.
Serve with yogurt, if you’re me.
My mom makes these cream cheese cookies and I love love love love love love love them. Here’s how we make them:
2 cups of flour
1/4 cup sugar
1/2 tsp salt
1/4 tsp baking powder
3/4 cup margarine
3 oz. cream cheese
Preheat to 350. Let the margarine/cream cheese soften while you mix the dry ingredients. Put dry in wet, mix to get a flaky, powdery batter. Roll into balls, put a thumbprint in each on an ungreased cookie sheet, fill with jam, bake 20-25 minutes or until they golden a bit, then shake some powdered sugar over them. My favourites!
Here’s the scan from an old recipe book of my mother’s.
and here’s a picture of what they are not supposed to look like (because we don’t follow the recipe):
From http://allrecipes.com/recipe/old-fashioned-roasted-pecans/Detail.aspx
First made this in Summer 2008, and Jonathan loved it.
I made a squash pie out of a big summer squash I bought at the
farmer’s market. Here’s the recipe:
Ingredients:
* a great big (no, really, I mean really big) summer squash cut
into random shapes and sizes
* somewhat less than 1/4 cup melted butter or margarine
* around 5/8 cup sugar
* 1 tablespoon lemon extract
* 1 tablespoon all-purpose flour
* 2 egg yolks, try to beat them with a whisk and mostly give up
* accidentally forget the dash of salt
* 1 pie crust, baked (9-inch)
Preparation:
Cook squash in boiling water until tender; drain well and put in the
blender to make into gruelly stuff. Combine butter, sugar, lemon
extract, flour, eggs and salt. Add squash; stir well. Taste it and
think it tastes way too sweet despite having reduced the sugar of the
recipe. Also insanely lemony. Spoon squash mixture into a pie crust
and bake at 375° for a long time because it never seems to get firm.
Finally take it out when the crust is brown and let it firm up (and
become less lemony) in the fridge for a day. Then, feed it to
Jonathan. Jonathan will say “THIS IS THE BEST PIE I HAVE EVER EATEN
IN MY WHOLE LIFE.”
adapted slightly from here:
http://southernfood.about.com/od/summersquash/r/bln548.htm
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