Plant Swap Cookbook

[gardeningmom]

Don't forget, everyone, we are collecting recipes using our garden bounty. Please be sure they are recipes that you have tried!

[gardeningmom]

bump!

[unicorn2564]

Thanks for the bump!!!

[bhscarlett]

Come on everyone share your goodies for our receipe book,, we all have such yummy things, everyone can share one for the book,, easy to do.. post for garden mom,, there are lots of folks on here so come on lets share and dont forget to vote for the calendar too,, blessings, beth

[GARDEN GUY]

Fresh Dilled Beets

INGREDIENTS

* 1 bunch beets, trimmed, leaving 1 inch of stems attached
* 1/2 cup distilled white vinegar
* 1/4 cup white sugar
* 1 tablespoon chopped fresh dill
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground allspice


DIRECTIONS

1. Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
2. Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.


Blueberry Crumble Pie


Ingredients

* 5 cups fresh or frozen blueberries
* 1 (9-inch) reduced-fat graham-cracker crust
* 3/4 cup packed brown sugar
* 3 tablespoons all-purpose flour
* 1 1/2 teaspoons vanilla extract
* 1/4 teaspoon grated lemon rind
* 1 (8-ounce) carton low-fat sour cream
* 1/4 cup dry breadcrumbs
* 1 tablespoon granulated sugar
* 1 tablespoon margarine, melted

Preparation

Preheat oven to 375°.

Place blueberries in crust; set aside.

Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.

[gardeningmom]

That blueberry crumble sounds delicious! Might just try that one.

[GARDEN GUY]

Apple-Blueberry Crumble

3 6 oz. baskets of fresh blueberries
1 lb Green apples - peeled; cored, sliced
3/4 c Sugar
6 tb Orange juice
3 tb Cornstarch
1 c Flour
1 c Sugar
1 Stick butter - sliced; chilled

In a large bowl, combine the blueberries, sliced apples, sugar, orange juice, and cornstarch. Pour the mixture into an 8x8x2 glass baking dish. Place in a 375 degree oven and bake for 45 minutes until the fruit softens and begins to bubble. In a large mixing bowl, combine the flour and sugar. Add the cut butter to the bowl. Use a pastry blender or hands to combine the mixture to create coarse crumbs. Sprinkle the mixture over the cooked filling and continue to bake for 30 minutes until the topping is crisp.


Banana Blueberry Bread

1 3/4 c Sifted flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/3 c Butter
2/3 c Sugar
2 Eggs
1 c Bananas, mashed
1 c Blueberries

Sift together flour, baking powder, soda, and salt. Set aside. Cream butter and gradually beat in sugar until light and fluffy.

Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350 degrees F. for 50 minutes. Turn out of pan to cool.


No-Bake Blueberry Pie

1 (3 ounce) pa raspberry or strawberry-flavored gelatin
2 1/2 cups fresh or frozen blueberries* -- divided
1 (6 ounce) ready-to-use 9-inch graham
cracker pie crust
1 cup whipped cream

Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir gently to break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours.

To serve: Top pie with whipped cream dolloped with a spoon or piped with a decorative star tip. Decorate pie with remaining blueberries.

[bhscarlett]

Sounds super yummy love banana bread and zuccini bread.Great way for my parrots to be tricked into eating their veges too,, thank you Gary, blessings, Beth
My mother served the beets with a dollup of sour cream,, we ate beets alot growing up. Yummy .

[PlantSwap]

Background on the recipe book idea: http://www.plantswap.net/forum/f45/p...ipe-book-1605/

[bhscarlett]

On the calendars,, hope all are still voting, and on the cookbooks,, come one and all,, this is our site , take some real effort and take your stand, its our votes, that count, and if you dont vote, you wont have a say on whats in the books, or the calender.. blessings, beth

[gardeningmom]

bump for the new members

[trudy]

a deadline on submitting recipes? I've not had much spare time lately. T

[gardeningmom]

At this point there is no deadline.

[bhscarlett]

just get your special , secret , goodies, family, and heirloom receipes in for all of us to enjoy,,,, blessings,, beth

[trudy]

With the holidays fast approaching figured why not:

For best results make this on a sunny day. Not cloudy or rainy. I'm not kidding!

Divinity

3 c. sugar
1/2 c. Karo syrup (light)
1/2 c. cold water

2 egg white-beat stiff
1 c. chopped nuts-optional

Mix together first 3 ingredients on med-hi heat, bring to hard ball stage. You can test by dropping a drop into a cup of cold water. If it stays together and firm its ready. SLOWLY pour this mixture into the egg whites, mixing together the entire time. When the glossy look is gone and has a chalky look add your nuts. Work quickly cause it will cool down fast. Drop by spoonfuls onto wax paper and let cool. Stores well. Depending on how large you spoon out each one as to how many you will get.

Pecan Turtle Candy

makes 4 doz.

2 1/4 c. packed brown sugar
1 c. butter or margarine
1 c. light corn syrup
1/8 teaspoon salt
1 (14 oz) can sweetened condense milk
1 tsp. vanilla extract
1 1/2 lbs. whole pecan halves
1 c. (6 oz) semi-sweet chocolate chips
1 c. (6 oz) milk chocolate chips
2 Tbs. shortening

In a large saucepan, combine first 4 ingredients. Cook over medium heat until all sugar is dissolved. Gradually add the milk and mix well. Contiue cooking until a candy thermometer reads 248 F. (Firm ball stage). Remove from heat, stir in vanilla until well blended. Fold in pecans. Drop by tablespoon onto greased cookie sheets. Chill. Melt chocolate chips and shortening in the mircrowave or double boiler. Drizzle chocolate over each pecan cluster.

Buckeye Candy

1 c. peanut butter
1/4 c. butter or margarine
1 tsp. vanilla extract
1 1/2 c. confectioners sugar
12 oz. bag chocolate chips

Cream together peanut butter and butter. Mix in vanilla and confectioners sugar. Shape into 1 inch balls. Stick a toothpick into each ball. Melt chocolate in a double boiler. Dip each ball into chocolate, leaving top undipped. Place on wax paper to cool. Recipe can be doubled.

Makes 2 dozen

Haystacks

makes 24 (using TBSP)

1 c. butterscotch chips
1/2 c. peanut butter
1/2 c. peanuts
2 c. chowmein noodles

Microwave the butterscotch chips and peanut butter on 50 percent power for 3-5 minutes. Add remaining ingredients and blend to coat noodles throughly. Drop by teaspoonfuls onto waxed paper. Let cool.

This recipe is from my MIL, hence the name:

Peggy's Coconut Pie

This is a slow cook filling, so if using a pan that isn't a non stick DO NOT stir from the bottom. It will stick and you'll have a clumpy mess!! If using a Teflon pot then bottom stirring is ok, just have to stay with it.

1 cup sugar
3 egg yokes
1/3 c. all purpose flour
2 c. whole milk
1 tsp. vanilla
1 c. shredded coconut
3 egg whites
1 TBSP sugar

Prebake 9" deep pie shell on 350 degrees. Be sure to fork the crust first. Mix all ingredients together except the coconut and cook slowly til the filling gets to the thickness you desire. At this stage add the coconut and mix in. In a separate bowl take the egg whites and beat to a stiff stage, add 1 TBSP. sugar, smooth out onto the filling and sprinkle some of the shredded coconut on top then bake on 350 degrees til light brown. Let cool before serving.

This recipe has been in our family for a long time, hope u enjoy it.

This one came from another forum that I've made a few times, very good. Credit goes to: botesbabe

Potato Candy

1 very small white potato
Confectioner's sugar(one bag)
1 tsp. vanilla
Peanut butter

Peel, chop and boil potato until tender in PLAIN water. NO oil, salt or anything, just water. Allow to cool completely ad mash until smooth. Once completely cooled, add vanilla and stir in sugar until the mixture is very stiff(able to be rolled out flat). This will take a LOT of sugar, so don't think you have messed up !! Once stiff- roll out until about 1/4 inch thick and spread peanut butter on top to equal thickness. Roll this into a "log" and refridgerate until firm. Slice and enjoy!!

**NOTE!! This is VERY rich- a little bit goes a long way!