Cookbook

I’ve just updated everything here to make it more organized. If you find that a link doesn’t work or there’s an error, please let me know. Enjoy the recipes!

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Breakfast and Brunch

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Breads and Spreads

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Soups, Stews and Casseroles

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Pasta

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Meat

Side Dishes

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Preserves and Condiments

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Cakes, Coffee Cakes, Cheesecakes and Shortcakes

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Cookies, Bars and Candy

Crisps, Crumbles and Cobblers

Frozen Desserts

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Pies and Pastries

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15 Responses to Cookbook

  1. Melanie Snow

    I have been following your blog for at least a year. I think I have posted before. I teach environmental science in Atlanta. Anyway, you always have the best recipes and I’m trying to find a really good one for strawberry rhubarb jam. I just made my first container of orange marmalade and have decided jam will be my summer project before school starts again in 3 weeks! All the ones I have found include jello and I really wanted a more natural jam. Let me know. I’ll even send you some for the effort :) Thanks.

    Melanie

    • Hey Melanie- I’ve never made strawberry rhubarb jam… though it sounds great! Unfortunately, I’ve never been able to get it together sine the season is right at the end of our school year. I have seen a recipe for it in my “Joy of Cooking: All about Canning and Preserving” book, so I’ll dig it out and email it to you in a few days. But remind me if I forget… :)

    • Lenda

      This is for Melanie, I have been canning jams for as long as I can remember. I love canning strawberry rhubarb jam. I have 2 very good recipes that do not call for any jello. You may contact me directly for them if you are still interested. One recipe uses pectin, and the other uses clear-jel. Clear-jel has quickly become my favorite because it uses 1/3 of the sugar, and keeps the flavor of the fruit !!! It’s incredible.

    • Lenda

      I just realized you wont be able to contact me directly, so here is the recipe for traditional pectin: 3 cups rhubarb, cooked until soft ( I purey mine) , 3 cups strawberries, hulled and also cooked until soft ( again I purey mine) Add both strawberries and rhubarb to large pot. Add one box pectin. Cook on med high heat until boiling. Add 6 cups of sugar and bring to a strong boil for one minute. Then ladle into hot jars, follow regular canning instsrucitons from this point on. Hope this helps .

  2. Melanie Snow

    Thank you thank you thank you. I’m so excited about this and I’m going to try it this weekend. I’ll definitely post back via Abbie’s site how this turned out for me. I have a friend from Germany and his mom use to make this for him.

  3. would love to see a home made cocoanut pie recipe .. my boyfriend loves my mom’s pie, but one huge problem , she wont give the recipe up ..lol.. anyhow it would be nice to know how to make a really good one for him! any help would be appreciated ..

    • Tegan

      I wonder if you’ll get the chance to see this Raye Ann, but I have a really good coconut cream pie recipe that I got from my grandmother.

      Cook pie crust at 425 F until brown (pie crust has to have fork holes all over the bottom — this recipe only uses the bottom crust of a pie). Take the crust out of the oven and let it cool.

      Filling:
      1/2 c. sugar
      2 Tbs. flour
      2 c. milk
      2 egg yolks (save the whites!)

      bring to a boil, stirring constantly. Take off heat, and add 1 Tbs. butter, 1 tsp. vanilla and a few handfuls of coconut (however much you want to put in, I usually wind up putting two handfuls, and tasting to check). Pour this mixture into the crust.

      Merengue:
      2 egg whites

      beat until foamy, add 1/4 c. sugar. Beat until stiff peaks form (when you move the beaters away from the mix, does it look like rounded mountain peaks? If it slides back into mix, keep beating!). Put merengue on top of the pie (make sure that you touch the crust all around, or your merengue will shrink when baked). Sprinkle coconut on top.

      Bake at 425 F until turns golden (watch the peaks of the merengue), then turn the oven off. When the oven is cool, take the pie out.

      When cut, store pie in fridge.

      N.B. I always use shredded, sweetened coconut flakes.
      N.B.#2 The recipe I use for pie crust is ridiculously easy: (this makes a top and bottom crust, so freeze or put in the fridge half of this) 2 c. flour, 1 c. crisco and 1/3 – 1/2 c. COLD water. Cut the crisco into the flour with pasty cutter or fork, and add enough water to make it “dough like”. Roll it out on a floured board.

      Enjoy!

  4. Do you have a good pepper jelly recipe? I have a lot of jalapenos and want to make some today- found several recipes but wanted to ask you first! :)

  5. Rob

    Hey Ab’s- For appetizers, try this recipe out from Miss Paula Deen- Bacon Wrapped Breadsticks- It has become a favorite out here!

  6. Sarah

    Jam making with my two daughters is one of my favorities! We try, try, try to pick the fruit together and then make the jam as quickly after picking as possible. Then when Christmas rolls around I wrap the jam in pretty dish towels and spread the cheer around to family and friends. It is truly a gift from the heart! <3

  7. Hey Melanie- I’ve never made strawberry rhubarb jam… though it sounds great! Unfortunately, I’ve never been able to get it together sine the season is right at the end of our school year. I have seen a recipe for it in my “Joy of Cooking: All about Canning and Preserving” book, so I’ll dig it out and email it to you in a few days. But remind me if I forget… :)

  8. Nope, sorry! I heard a strawberry hot pepper combination is really good, though I’m not a fan of spicy foods, and they’re not ripe at the same time here anyway.

  9. I’m going to try this in the spring!

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