Baking with Betty

May 19, 2017

This week's column is dedicated to all the good cooks, in preparation for the Grange Supper in Lincolnville on Saturday, May 20. Hope to see you there!

Cranberry Walnut Coleslaw

1 cup dried cranberries

2 cups red cabbage, finely sliced

2 cups green cabbage, finely sliced

1/4 cup thinly sliced red onion

6 tablespoon walnuts, coarsely chopped

Dressing:

3 tablespoons cider vinegar

1 tablespoons canola oil

2 tablespoons water

3 tablespoons honey

1 teaspoon celery seed

Mix dressing ingredients together in jar with a tight-fitting lid. Shake until well mixed. Put all coleslaw ingredients except walnuts into bowl and toss with dressing. Cover and refrigerate 3 hours before serving. Stir and drain off all liquid before serving. Top salad with chopped walnuts.

Tomato Basil Supreme

4 wheat bagels

1 (8 ounce) package cream cheese

8 pieces of bacon

2 big tomatoes

1 teaspoon basil leaves

1 teaspoon garlic salt

Lightly toast bagel halves. Fry bacon. spread cream cheese on toasted bagels. Tear bacon pieces and spread on bagels. Top with sliced tomatoes, basil and garlic salt. Bake at 450 degrees for 8 to 10 minutes. Serve hot.

Lemon Sprite Cake

1 box lemon cake mix

1 small instant lemon pudding

1 (12 ounce) can Sprite

3 eggs

3/4 cup oil

Mix well and pour into greased and floured bundt pan. Bake at 375 degrees for 30 minutes. For icing, mix 1 cup powdered sugar, 2 tablespoon water and 1 teaspoon vanilla. Drizzle over cake.

Brunch Lunch

10 slices bread. Break into pieces. Put into greased 9x13-inch pan

Mix: 8 beaten eggs, 3 cups milk, 1 teaspoon dry mustard, 1 teaspoon salt, 1/2 cup grated sharp cheddar cheese and 1 pound cooked sausage, drained.

Mix all of these ingredients together, i.e. eggs, milk, mustard and salt. Pour over the top of bread. Top with cheese and sausage. Refrigerate overnight. Bake at 350 degrees for 50 minutes until knife comes out clean.

Peach Bread Pudding

4 cups bread crumbs

1/4 cup butter, melted

1 quart milk

1 cup sugar

4 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

1 can slice peaches

Grease 12x9-inch pan. Preheat oven to 350 degrees. Mix all ingredients together. Put in pan. Bake 30 minutes or until firm.

Fridge Pickles

(Last year we did not do well with raising cukes. Hopefully this year will be more rewarding.)

25 medium cukes

4 cups vinegar

1-1/2 teaspoons mustard seed

1-1/2 teaspoons celery seeds

3 onions, sliced

5 cups sugar

1/2 teaspoon salt

1 teaspoon tumeric

Put onions in bottom of each jar. Place sliced cukes on top of onions. Mix brine well. Pour in jars. Put tops on and store in fridge.

Our thought for the week: "The mind, like a parachute, functions only when open."

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