Pie recipe is worth sharing again
DEAR MELBA: I have searched high and low for a recipe that I cut out of the paper probably three years ago. It’s for a very easy peach cobbler.
I haven’t made it recently and have forgotten the exact ingredients, but I now want to make it.
— Suzanne Parker
I sent Suzanne the following Peach Cobbler recipe, and she said it is the one she needed. So, I decided to share it again.
1 can (29 ounces) sliced peaches
3/4 cup sugar
1/4 cup flour
1/2 cup reserved peach juice
1/4 teaspoon almond extract
1 unbaked (9-inch) piecrust
Preheat oven to 400 degrees. Drain peaches, reserving 1/2-cup juice. Arrange peaches in 11/2-quart casserole.
In small saucepan, mix sugar and flour. Add reserved peach juice and mix well. Bring to boil and cook until thick. Stir in almond extract and pour, while hot, over peaches. Top with piecrust, pressing to edges of dish. Make slits in top to allow steam to escape. Bake 45 to 50 minutes or until crust is brown.
DEAR MELBA: Ladies from our church sometimes take birthday cakes to residents at a local nursing home. When given a choice, they almost always request cake with a caramel frosting.
MICROWAVE CARAMEL FROSTING
1 cup brown sugar, firmly packed
1/4 cup milk
1/2 teaspoon vanilla
31/2 cups confectioners’ sugar
In quart-size microwave-safe dish, cook margarine about 1 minute or until melted.
Stir in brown sugar. Return to microwave for 2 minutes. Mixture will be boiling. Remove and stir until mixture has cooled slightly and is starting to thicken.
Gradually, add milk and vanilla. Mix well. Add confectioners’ sugar. Stir until of spreading consistency and spread on cake.
— Marilyn Ramey, Mooreland
DEAR MELBA: I tried making Bishop’s Steak, and ran into a problem. The meat mixture turned out to be a soupy concoction. Please ask if anyone else had this problem and how they corrected it.
Since I’m writing, I thought readers might enjoy my Sweet and Sour Meatloaf recipe.
SWEET AND SOUR MEATLOAF
11/2 pounds ground beef
1 cup dry bread crumbs (not Italian)
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 teaspoon instant minced onion (or
1/4 cup chopped onion)
1/4 cup chopped yellow bell pepper
1/4 cup chopped red bell pepper
2 stalks celery, chopped
1 can (15 ounces) tomato sauce, divided
Reserved tomato sauce
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 cup sugar
2 teaspoons prepared mustard
Preheat oven to 350 degrees. Mix together beef, bread crumbs, salts, pepper and eggs. Add onion, bell peppers, celery and one-half of the tomato sauce. Form into loaf in 9-by-5-by-3-inch pan. Place on a baking sheet to keep the sauce from spilling over. Bake 50 minutes.
In a saucepan, combine topping ingredients; bring to boil. Pour over meatloaf; bake 10 minutes more. Yield 6 servings. If cooking for two, divide in two small loaves. Enjoy one. Freeze one for another meal.
— Dora Webb, Edmond
DEAR MELBA: My grandmother from Wilson made butter rolls when I was growing up. She made a rich biscuit dough and spread it with homemade butter.
She then made a sauce of vinegar, sugar and maybe some water, She brought this to a boil, then when the rolls were done she poured the sauce over the rolls. We have tried to make them but they just don’t taste quite the same. Grandmother always left the butter sitting out, so we think maybe this was part of the secret.
— Jan Goyer, Udall, Kansas
DEAR MELBA: I am looking for a pattern for a wooden rocking horse that my dad made for us when we were kids. My email is email@example.com, if anyone can help.
— Sharon Clark, Waukomis
If you have a problem other readers might help solve or an idea you’d like to share, email firstname.lastname@example.org or write to Melba’s Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.