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Microwave Lemon Marmalade
Marmalade
Microwave Jam from Alan Holcombe
Any citrus or combination of citrus can be
substituted for the lemons. Cooking time
may vary according to type of fruit.
3 large lemons (500 gr) about 18 oz.
1½ c water
3 C sugar
Quarter lemons; discard seeds Chop lemon
in processor or blender & place in deep dish
with water. Cook on high 10 minutes or till
rind is tender. Stir in sugar. Cook on
high 18 min or until jells when tested on
cold saucer. Stir occasionally while cooking.
over
Back:
Stand 5 min before pouring into
sterile jars. Seal when cold.
Makes about 2 cups
——————————————
Alan peels lemons with potato peeler
& discards white pith
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# Microwave Lemon Marmalade
*From Alan Holcombe*
> Any citrus or combination of citrus can be substituted for the lemons. Cooking time may vary according to type of fruit.
## Ingredients
- 3 large lemons (500 g / about 18 oz)
- 1 1/2 cups water
- 3 cups sugar
## Instructions
1. Quarter lemons and discard seeds. Chop lemon in processor or blender.
2. Place chopped lemon in a deep dish with water.
3. Cook on high for 10 minutes, or until rind is tender.
4. Stir in sugar.
5. Cook on high for 18 minutes, or until mixture jells when tested on a cold saucer. Stir occasionally while cooking.
6. Stand 5 minutes before pouring into sterile jars.
7. Seal when cold.
> Makes about 2 cups.
> Note: Alan peels lemons with a potato peeler and discards white pith. -
Pumpkin Muffins
PUMPKIN MUFFINS
2 eggs
¾ cup brown sugar, firmly packed
1 cup cooked, sieved pumpkin
¼ cup milk
4 tablespoons melted butter or margarine
2 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon soda
1½ teaspoons baking powder
½ teaspoon ginger
½ teaspoon cinnamon
1 2 teaspoon nutmeg
½ cup coarsely chopped nuts (optional)
½ cup coarsely chopped raisins (optional)
Beat eggs in mixing bowl. Beat in sugar until light and
fluffy. Stir in pumpkin, milk and melted butter or marga-
rine. Sift flour with dry ingredients and stir in with
raisins and nuts, if desired, stirring just enough to mois-
ten flour. Do not beat or overstir.
Fill greased muffin pans ½ full or use fluted paper
cupcake containers set in muffin pans. Bake at 375 de-
grees for about 15 minutes or until muffins test done
when pressed lightly on top with finger tip. Yields about
18 medium-size muffins.
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# Pumpkin Muffins
## Ingredients
- 2 eggs
- 3/4 cup brown sugar, firmly packed
- 1 cup cooked, sieved pumpkin
- 1/4 cup milk
- 4 Tbsp melted butter or margarine
- 2 cups sifted all-purpose flour
- 1/2 tsp salt
- 1/2 tsp soda
- 1 1/2 tsp baking powder
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup coarsely chopped nuts (optional)
- 1/2 cup coarsely chopped raisins (optional)
## Instructions
1. Beat eggs in mixing bowl. Beat in sugar until light and fluffy.
2. Stir in pumpkin, milk, and melted butter or margarine.
3. Sift flour with dry ingredients and stir in with raisins and nuts, if desired, stirring just enough to moisten flour. Do not beat or overstir.
4. Fill greased muffin pans 1/2 full or use fluted paper cupcake containers set in muffin pans.
5. Bake at 375 degrees for about 15 minutes or until muffins test done when pressed lightly on top with finger tip.
6. Yields about 18 medium-size muffins. -
Pear Honey Bread
PEAR HONEY BREAD
1 (1-pound 13-ounce) can Bartlett
pear halves
2/3 cup brown sugar
3/4 cup honey
1/4 cup salad oil
1 cup pear syrup
2 eggs
2 teaspoons grated lemon peel
3/4 cup chopped pecans
4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Drain pear halves, reserving two for
garnish. Finely chop remaining pear
halves. Combine brown sugar, honey, oil,
pear syrup, eggs and lemon peel. Stir in
pears and nuts. Sift flour, baking powder,
soda and salt. Add to pear mixture, stir-
ring just until blended.
Pour into two greased 4 1/2x8 1/2-inch
loaf pans. Slice reserved pear halves and
arrange over top of batter. Bake at 350
degrees for 50 to 60 minutes or until
toothpick comes out clean when inserted
in center. Remove from pans and cool.
Yields 2 loaves. (For best flavor, wrap in
foil and let stand overnight or longer.
Keeps up to one week.)
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# Pear Honey Bread
## Ingredients
- 1 (1-pound 13-ounce) can Bartlett pear halves
- 2/3 cup brown sugar
- 3/4 cup honey
- 1/4 cup salad oil
- 1 cup pear syrup
- 2 eggs
- 2 tsp grated lemon peel
- 3/4 cup chopped pecans
- 4 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
## Instructions
1. Drain pear halves, reserving two for garnish. Finely chop remaining pear halves.
2. Combine brown sugar, honey, oil, pear syrup, eggs, and lemon peel.
3. Stir in chopped pears and nuts.
4. Sift flour, baking powder, baking soda, and salt. Add to pear mixture, stirring just until blended.
5. Pour into two greased 4 1/2 x 8 1/2-inch loaf pans.
6. Slice reserved pear halves and arrange over top of batter.
7. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick comes out clean when inserted in center.
8. Remove from pans and cool. Yields 2 loaves. For best flavor, wrap in foil and let stand overnight or longer. Keeps up to one week. -
Easy Dump Cake
in a recent issue of Mail Box News and
we'd like to share it with readers who
frequently ask for this type of recipe from
our readers' service department.
EASY DUMP CAKE
1 (1-pound, 4-ounce) can
undrained, crushed pineapple
1 (1-pound, 5-ounce) can cherry or
blueberry pie filling
1 box regular (2-layer) cake mix
1 cup chopped nuts
2 sticks margarine in evenly sliced
pats
In a 9x13x2-inch ungreased baking pan,
spread crushed pineapple and pie filling.
Lightly combine cake mix, nuts and mar-
garine; "dump" on top. Bake 50-55 min-
utes at 350 degrees. Serve topped with
whipped cream, if desired.
Note: This cake is great for making
when unexpected company drops by. All
the ingredients can be kept on hand for
such emergencies.
Q.: My kids are pestering me to make
Taco Salad for them, something they had
at a friend's house. Is there a recipe and
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# Easy Dump Cake
*From Mail Box News*
## Ingredients
- 1 (1-pound, 4-ounce) can undrained, crushed pineapple
- 1 (1-pound, 5-ounce) can cherry or blueberry pie filling
- 1 box regular (2-layer) cake mix
- 1 cup chopped nuts
- 2 sticks margarine, evenly sliced into pats
- Whipped cream, to serve (optional)
## Instructions
1. In a 9x13x2-inch ungreased baking pan, spread crushed pineapple and pie filling.
2. Lightly combine cake mix, nuts, and margarine; "dump" on top.
3. Bake 50–55 minutes at 350 degrees.
4. Serve topped with whipped cream, if desired. -
Lemon Bread
Lemon Bread
We like it and hope you will
too —
1 cup shortening ) cream
1 1/2 cups sugar )
4 eggs beaten one at a time
3 cups flour, 2 teaspoons baking
powder, 1 teaspoon salt sifted to-
gether.
1 cup milk added alternately
with the flour. Grated rind of
2 lemons. 1 cup nuts. Bake at
350 from 40 to 50 minutes
Remove from oven and im-
mediately pour over the follow-
ing mixture making fork holes
through the loaves so it goes
into the bread. 1/2 cup sugar and
juice from 2 lemons. Let stand
in pans for at least 1/2 hour before
removing the loaves. Makes 3 loaves
Back:
1/2 receipt Lemon Bread.
1/2 C. shortening ) cream.
3/4 C. sugar )
2 eggs beaten one at a time
1 1/2 C. flour 1 tsp baking powder
1/2 tsp salt sifted together
1/2 C milk added alternately with flour
Grated rind of one lemon. 1/2 C nuts.
Bake at 350° from 40 to 50 min.
Remove from oven and immediately
pour over the following mixture
making fork holes through the
loaves so it goes into the bread.
1/2 C. sugar and juice from
one lemon. Let stand in pans
for at least 1/2 hr. before re-
moving the loaves. Makes one
good size loaf.
---
# Lemon Bread
*"We like it and hope you will too."*
---
## Full Recipe
*Makes 3 loaves*
### Ingredients
#### Batter
- 1 cup shortening
- 1 1/2 cups sugar
- 4 eggs, beaten in one at a time
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- Grated rind of 2 lemons
- 1 cup chopped nuts
#### Lemon Glaze
- 1/2 cup sugar
- Juice of 2 lemons
### Instructions
1. Preheat oven to 350°F. Grease three loaf pans.
2. Cream shortening and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift together flour, baking powder, and salt.
5. Add sifted dry ingredients alternately with milk, beginning and ending with flour.
6. Fold in grated lemon rind and chopped nuts.
7. Divide batter evenly among prepared loaf pans.
8. Bake at 350°F for 40 to 50 minutes until a toothpick inserted in the center comes out clean.
9. Remove from oven. Immediately poke fork holes through the top of each loaf.
10. Combine sugar and lemon juice for glaze; pour evenly over hot loaves, allowing it to soak into the holes.
11. Let stand in pans for at least 30 minutes before removing.
---
## Half Recipe
*Makes 1 good size loaf*
### Ingredients
#### Batter
- 1/2 cup shortening
- 3/4 cup sugar
- 2 eggs, beaten in one at a time
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- Grated rind of 1 lemon
- 1/2 cup chopped nuts
#### Lemon Glaze
- 1/4 cup sugar
- Juice of 1 lemon
### Instructions
Follow full recipe instructions above using a single loaf pan. -
Aunt Myrls Baked Beans
(Aunt Myrls Baked Beans)
Soak over night what would be about 2 qts.
Add water to about an inch over the beans
(cold)
* add ½ tsp. soda bring to a boil, Boil until
when you test a few beans in spoon, blow
on them if the skins began to crack or peal
Pour off- put in Pot.
I mix the mixture in a qt dipper.
2 or 3 Tblsp. molasses ½ dipper of water.
1 tsp salt- cut up small onion- pepper as you
like it. I put a dash or two- one to two tsps.
prepared mustard
some use brown sugar to sweeten more
Mix well Pour over beans- add water
to cover. You add more water- a time or
two, because they will be to dry.
I usually bake them about 6 hrs. 350°-
* watch the soda water- it might boil
up and over if it boils to hard.
Orla and I always liked the taste of the
beans, rather then the other spices. ha.
Now my dear I hope you can figure
this out. So Frank must of liked them
the way we did. ha. You know that
scamp never told me he liked those beans.
ha.
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# Aunt Myrls Baked Beans
## Ingredients
- About 2 qts dry beans, soaked overnight
- 1/2 tsp baking soda
- 2 or 3 Tbsp molasses
- 1/2 dipper of water
- 1 tsp salt
- 1 small onion, cut up
- Pepper, to taste (a dash or two)
- 1 to 2 tsp prepared mustard
- Brown sugar, to sweeten more (optional)
- Water to cover
## Instructions
1. Soak beans overnight in enough water to cover by about an inch (cold water).
2. Add 1/2 tsp baking soda and bring to a boil. Boil until when you test a few beans in a spoon and blow on them, the skins begin to crack or peel.
3. Pour off the water and put beans in pot.
4. In a qt dipper, mix together the molasses, water, salt, cut up small onion, pepper, and prepared mustard. Some use brown sugar to sweeten more.
5. Mix well and pour over beans. Add water to cover.
6. You will need to add more water a time or two during baking, because they will be too dry.
7. Bake at 350° for about 6 hours.
8. Watch the soda water — it might boil up and over if it boils too hard. -
Rhubarb Bread
Rhubarb Bread
1½ c. B. sugar
2/3 c. oil
1 c. sour milk or buttermilk
1 egg, 2½ c. flour
1 tsp. each soda salt & vanilla
1½ c. nuts
1½ c. rhubarb cut fine
Topping
Brown sugar, & butter crumble &
top with this 325° 1 hr (total)
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# Rhubarb Bread
## Ingredients
- 1 1/2 c. brown sugar
- 2/3 c. oil
- 1 c. sour milk or buttermilk
- 1 egg
- 2 1/2 c. flour
- 1 tsp. soda
- 1 tsp. salt
- 1 tsp. vanilla
- 1 1/2 c. nuts
- 1 1/2 c. rhubarb, cut fine
## Topping
- Brown sugar and butter, crumbled
## Instructions
1. Combine brown sugar, oil, sour milk or buttermilk, and egg.
2. Add flour, soda, salt, and vanilla; mix well.
3. Stir in nuts and rhubarb.
4. Pour into loaf pan(s).
5. Crumble brown sugar and butter together and sprinkle over top of batter.
6. Bake at 325° for 1 hour (total). -
Rhubarb Coffee Cake
Rhubarb Coffee Cake
½ c butter 1 c sour milk or buttermilk
1½ c sugar 2 c rhubarb, chopped
1 egg, beaten 1 tsp vanilla
2 c flour ½ c sugar
1 tsp soda ½ tsp cinnamon
½ tsp salt
Cream shortening and sugar; add egg. Sift flour, soda &
salt and add alternately with sour milk. Gently blend
in rhubarb and vanilla. Pour into 9 bu 13-inch baking
pan. Sprinkle top with ½ cup sugar and ½ tsp cinnamon.
Bake at 350 degrees for 45 to 50 minutes. Yield about
12 servings. (To turn milk sour, add t T of lemon
juice or vinegar to 1 cup milk.)
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# Rhubarb Coffee Cake
## Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 egg, beaten
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour milk or buttermilk
- 2 cups rhubarb, chopped
- 1 tsp vanilla
## Topping
- 1/2 cup sugar
- 1/2 tsp cinnamon
## Instructions
1. Cream butter and sugar; add egg.
2. Sift flour, soda, and salt and add alternately with sour milk.
3. Gently blend in rhubarb and vanilla.
4. Pour into a 9 by 13-inch baking pan.
5. Sprinkle top with 1/2 cup sugar and 1/2 tsp cinnamon.
6. Bake at 350 degrees for 45 to 50 minutes.
7. Yields about 12 servings.
8. To turn milk sour, add 1 Tbsp of lemon juice or vinegar to 1 cup milk. -
Rhubarb Crunch
Rhubarb Crunch
4 c diced rhubarb
1 cup sugar
3 Tablespoons flour
Topping: ½ cup brown sugar
½ cup rolled oats
3/4 cup all-purpose flour
½ cup butter or margarine
Dice and measure rhubarb. Mix sugar with flour. Toss wi
with rhubarb until all pieces are coated. For topping
blend brown sugar, oats, flour and shortening until
mixture is crumbly. Place rhubarb in 9 x 9 casserole.
Top with crumbly mixture. Bake in moderate oven.
375 degrees, for 45 minutes. Yields 6 to 8 servings.
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# Rhubarb Crunch
## Ingredients
- 4 cups diced rhubarb
- 1 cup sugar
- 3 Tbsp flour
## Topping
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup butter or margarine
## Instructions
1. Dice and measure rhubarb.
2. Mix sugar with flour. Toss with rhubarb until all pieces are coated.
3. For topping, blend brown sugar, oats, flour and shortening until mixture is crumbly.
4. Place rhubarb in a 9 x 9 casserole.
5. Top with crumbly mixture.
6. Bake in a moderate oven at 375 degrees for 45 minutes.
7. Yields 6 to 8 servings. -
Rhubarb Spring Cake
Rhubarb Spring Cake
5 c rhubarb, sliced
1 3-oz. package strawberry jello
1 cup sugar
3 cups mini marshmallows
1 18-oz package yellow cake mix (without pudding)
Cut rhubarb into ½ inch slices and place in a greased
9 x 13 inch baking pan. Sprinkle with gelatin and sugar.
Place marshmallows over this mixture. Prepare cake
mix as directed on package. Pour over rhubarb mixture.
Bake at 350 for 50 to 60 minutes. Remove from oven and
turn upside down on serving tray. Serve with whipped
cream. Yield: 8 to 12 servings.
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# Rhubarb Spring Cake
## Ingredients
- 5 cups rhubarb, sliced
- 1 (3 oz) package strawberry jello
- 1 cup sugar
- 3 cups mini marshmallows
- 1 (18 oz) package yellow cake mix (without pudding)
## Instructions
1. Cut rhubarb into 1/2 inch slices and place in a greased 9 x 13 inch baking pan.
2. Sprinkle with gelatin and sugar.
3. Place marshmallows over this mixture.
4. Prepare cake mix as directed on package.
5. Pour over rhubarb mixture.
6. Bake at 350°F for 50 to 60 minutes.
7. Remove from oven and turn upside down on serving tray.
8. Serve with whipped cream.
Yield: 8 to 12 servings. -
Rhubarb Dessert
Rhubarb Dessert
2 c flour, plus 4 T divided
2 C sugar, plus 2 T, divided
½ c butter or margarine
4 c rhubarb, cut up
3/4 cup ½ and ½
4 eggs, separated
Mix 2 c flour, 2 T sugar and butter or margarine and
pat into 9 x 13 pan. Bake at 350 for 15 min.
Place 2 c sugar and 4 T flour in heavy saucepan, add
rhubarb and cream. Cook until rhubarb is tender and
mixture is thick. Add lightly beaten egg yolks and
return to heat; cook 1 min. longer. Pour slightly
cooled filling on top of crust. Top with meringue
made from beaten egg whites and sugar.
Bake 350 12-15 min or til meringue brown.
Meringue: 4 egg whites, stiff + 8 T sugar add gradually
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# Rhubarb Dessert
## Ingredients
- 2 cups flour, plus 4 Tbsp divided
- 2 cups sugar, plus 2 Tbsp, divided
- 1/2 cup butter or margarine
- 4 cups rhubarb, cut up
- 3/4 cup half and half
- 4 eggs, separated
## Instructions
1. Mix 2 cups flour, 2 Tbsp sugar and butter or margarine and pat into a 9 x 13 pan. Bake at 350°F for 15 minutes.
2. Place 2 cups sugar and 4 Tbsp flour in a heavy saucepan, add rhubarb and cream. Cook until rhubarb is tender and mixture is thick.
3. Add lightly beaten egg yolks and return to heat; cook 1 minute longer.
4. Pour slightly cooled filling on top of crust.
5. Top with meringue made from beaten egg whites and sugar.
6. Bake at 350°F for 12–15 minutes or until meringue is brown.
## Meringue
- 4 egg whites, beaten stiff
- 8 Tbsp sugar, added gradually -
Vegetable Medley
VEGETABLE MEDLEY
¼ cup corn oil
2 cups broccoli flowerets
2 cups cauliflowerets
1 cup sliced carrots
1 cup sliced celery
1 teaspoon dried dill weed
1 teaspoon dry mustard
½ teaspoon salt
¼ cup toasted almond slices
In saucepan or large skillet heat corn oil
over medium high heat. Add broccoli, cau-
liflower, carrots, celery, dill weed, mus-
tard and salt. Stir-fry 10 minutes or until
tender-crisp. Just before serving, sprinkle
with almonds. Makes 8 servings.
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# Vegetable Medley
## Ingredients
- 1/4 cup corn oil
- 2 cups broccoli flowerets
- 2 cups cauliflowerets
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 tsp dried dill weed
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 cup toasted almond slices
## Instructions
1. In a saucepan or large skillet, heat corn oil over medium high heat.
2. Add broccoli, cauliflower, carrots, celery, dill weed, mustard, and salt.
3. Stir-fry 10 minutes or until tender-crisp.
4. Just before serving, sprinkle with almonds.
Makes 8 servings.