Baking with Betty

By Betty Heald | Jun 06, 2014

This week's column is dedicated to Dana - welcome home!

Clam Pie

1 pint shucked clams

1/4 cup clam liquor

1/2 cup cracker crumbs

1 tablespoon melted butter

1 egg, beaten

1 cup milk

1 teaspoon salt

1/8 teaspoon pepper

2 unbaked pie crusts

Drain clam liquor into a separate container. Wash clams and chop fine. Mix all ingredients together, pour into a deep pie shell, cover with an upper crust and bake in a moderate oven, 350 degrees, 1 hour.

 

Meat and Tomato Scallop

Put a layer of meat -- cut in small pieces -- in the bottom of a baking pan, then a layer of canned tomatoes and a layer of bread crumbs, sprinkle with salt, pepper and bits of butter, then another layer of meat, topping with additional bread crumbs. Bake at 350 degrees for 30 minutes and heated through.

 

Overnight Coleslaw

12 cups shredded cabbage (1 medium head)

1 green pepper, chopped

1 medium red onion, chopped

2 carrots, shredded

1 cup sugar

Dressing

2 teaspoons sugar

1 teaspoon ground mustard

1 teaspoon celery seed

1 teaspoon salt

1 cup white vinegar

3/4 cup canola oil

In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon.

 

Spiced Pudding Cake

1/2 cup butter, softened

1/2 cup sugar

1 egg

1 cup molasses

2 1/2 cups flour

1 1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup water

2/3 cup packed brown sugar

1 1/2 cups water

1/4 cup butter, cubed

Whipped cream and ground cinnamon for topping, optional.

In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in molasses. Combine the flour, baking soda, spices and salt; add to the creamed mixture alternately with water, beating well after each addition. Transfer to an ungreased 13-by-9-inch baking pan; sprinkle with brown sugar. In a microwave, heat water and butter until butter is melted; carefully pour mixture over batter. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Garnish with whipped cream and cinnamon if desired.

 

Fluffy Whole Wheat Biscuits

1 cup white flour

1 cup whole wheat flour

4 teaspoon baking powder

1 tablespoon sugar

3/4 teaspoon salt

1/4 cup cold butter, cubed

1 cup milk

In a medium bowl, combine flours, baking powder, sugar and salt; mix well. Cut in the butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter and place on an ungreased baking sheet. Bake at 450 degrees for 10 to 12 minutes or until lightly browned. Serve warm.

 

Our thought for the week: "How lovely to think that nobody need wait a single moment before beginning to improve the world." -- Anne Frank

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