Baking With Betty

By Betty Heald | Aug 22, 2014

This week's column is dedicated to Keith - a very interesting innkeeper!

 

Peach Muffins

1 egg, beaten

1 cup milk

1/4 cup melted shortening

2/3 cup sugar

1/2 teaspoon salt

1/4 teaspoon vanilla

1 teaspoon lemon juice

1/4 teaspoon cinnamon

2 cups flour

3 teaspoons baking powder

1 cup peeled diced peaches

Blend egg and milk together. Add shortening, sugar, salt, vanilla and lemon juice. Sift together the cinnamon, flour and baking powder.

Fold in the egg and milk mixture until just combined. Fold in the diced peaches and stir until combined.

Fill greased muffin cups 2/3 full with batter. Bake in 450 degree oven for about 15 minutes.

Makes 15 average sized muffins.

 

Parmesan Pecan Broiled Tomatoes

3 large tomatoes cut in half, crosswise

1/4 cup Italian bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup finely chopped pecans

1/4 teaspoon dried basil

1/4 teaspoon garlic salt

2 1/2 tablespoons melted butter

Preheat oven to 350 degrees. Place tomatoes in 11-by-7-by-2 baking dish. Bake uncovered for 15 minutes. In small bowl, combine bread crumbs and remaining ingredients. Spoon mixture evenly over baked tomatoes. Set oven to broil and place dish 5 inches from heat for 7 to 8 minutes. Topping should be golden brown. Serve right away with meal.

 

Quickie

1 can chicken rice soup

1 can cream of chicken soup

1 small can chicken

1 small can condensed milk

1 small can mushrooms

1 small jar pimento

1 can chow mein noodles

Mix and put in casserole. Top with crushed potato chips. Bake 1 hour at 350 degrees.

 

Crab quiche

9-inch unbaked pastry shell

4 eggs

1 1/2 cups light cream

1 envelope onion-mushroom mix

1 pound crab meat

1 cup grated Swiss cheese

In large bowl, beat eggs. Blend in cream, soup mix and crab meat. Sprinkle cheese in pastry shell, add egg mixture. Bake 40 minutes at 375 degrees.

 

Zucchini Appetizer

3 cups thinly sliced zucchini

1 cup biscuit mix

1/2 cup grated Parmesan cheese

1/2 cup oil

1/2 cup chopped onion

2 teaspoons parsley

4 eggs

1 clove chopped or garlic salt

Combine all ingredients in large bowl. Mix well. Pour into 9-by-12-inch pan. Bake 350 degrees for 25 minutes until golden brown. Let stand 10 minutes before cutting. Eat hot or cold.

 

Toffee Bars

Bottom layer:

Mix well:

1/2 cup butter

1 cup flour

1/2 cup sugar

Evenly press into ungreased 13-by-9-inch pan. Bake at 350 for 15 minutes.

Top layer:

Mix well

2 beaten eggs

1 teaspoon vanilla

1 teaspoon baking powder

1 cup coconut

1 cup brown sugar

2 tablespoons flour

1/2 salt

1 cup chopped nuts

Spread over crust. Bake at 350 degrees for 25 minutes until golden brown. Cut into bars while still warm.

 

Our thought for the week: "When there is great love, there are always miracles." -- Willa Cather

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