Baking with Betty

By Betty Heald | Feb 28, 2014

This weeks column is dedicated to  dogs -- they truly are best friends and their love is unbounding.

 

Pickle Supper Loaf

1 pound ground beef chuck

1/4 cup drained sweet pickle relish

1/2 cup fine dry bread crumbs

2/3 cup milk

1 egg beaten

1/4 cup chopped onion

1 teaspoon salt

1/8 teaspoon pepper

3 slices bacon

Combine beef, pickle relish, bread crumbs, milk, egg, onion, salt and pepper; mix well. Shape into loaf; put on rack in shallow baking pan. Top with bacon. Bake at 350 degrees for 40 minutes or until done.

 

Peanut Butter Soup

1 quart milk

1 cup smooth peanut butter

1/2 teaspoon salt

1/8 teaspoon pepper

Scald milk. Add a few spoonfuls at a time to peanut butter. Mix until blended, then add to milk. Stir in salt and pepper.

 

Sweet and Sour Onions

4 large onions

1/4 cup cider vinegar

1/4 cup melted butter

1/4 cup boiling water

1/4 cup sugar

Slice the onions and arrange in a 1 quart baking dish. Mix the rest of the ingredients and pour over the onions. Bake at 300 degrees for 1 hour.


Mock Pecan Pie

1 cup Grape Nuts cereal

3/4 cup lukewarm water

1 cup light brown sugar, firmly packed

1 cup dark corn syrup

1/4 cup melted butter

1/8 teaspoon salt

3 eggs, beaten

1 teaspoon vanilla

unbaked 9-inch pie crust

Soak Grape Nuts in water until water is absorbed. Combine sugar, corn syrup, butter and salt in saucepan. Bring to a boil, stirring until sugar is dissolved. Remove from heat. Beat eggs until foamy. Add a small amount of hot syrup mixture to eggs, mixing well. Stir in rest of syrup mixture. Add Grape Nuts mixture and vanilla. Pour into unbaked pie crust and bake at 375 degrees for 40 to 50 minutes.

 

Our thought for the week: "Disappointments are like weeds in a garden; you can let them grow and take over your life, or you can rout them out and let the flowers sprout."

 

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