Thursday, September 29, 2011

Sun Oven Cooking

Last week I did a preparedness workshop and cooked food in my Sun Oven. I baked coconut bread, apple bread, banana bread and a pot roast dinner. Every thing turned out very moist and very delicious.

Coconut Bread
4 eggs
2 c. sugar
1 c. oil
2 t. coconut extract
Cream together and add the following, alternating with 1 c. buttermilk:
3 c. flour
1/2 t. soda
1/2 t. baking powder
1/2 t. salt
Add 1 c. angel flake coconut. Pour into 2 greased loaf pans Bake at 350 for 45-55 minutes. The Sun Oven took 60-65 minutes.

Tuesday, September 13, 2011

Candied Popcorn

I made red, yellow, blue and green popcorn for the Library story time today. We were reading books about those four colors. This recipe is from my dear friend, Utahna Richins.

2 c. sugar
1/4 t. salt
1 T. white karo
2/3 c. milk
Cook to 230° or just under a soft ball stage. Add:
1 t. vanilla
1/4 t. food coloring
Mix well and pour over 6 quarts of popped popcorn. Stir until well coated. Spread popcorn on waxed paper, separate and let dry.

Saturday, September 10, 2011

Two and Two Brownies

2 cubes butter
2 c. brown sugar
2 eggs
2 c. oatmeal
2 c. flour
2 c. butterscotch chips (optional)
Cream brown sugar and butter until creamy. Add eggs and beat. Add oatmeal, flour and butterscotch chips. Press into a large, greased cookie sheet with sides. Bake at 350° for 22 minutes.
2 c. sugar
1/4 c. karo
1/2 c. milk
1/2 c. butter
2 T. cocoa
1/4 t. salt
Boil together for 3 minutes. Add 1 t. vanilla and put pan in sink of cold water and beat icing until thick. Spread on brownies. When icing is set up, cut into bars 8 across and 8 down the side. Makes 64 bars.

Wednesday, September 7, 2011

Peach Chicken Sweet and Sour

This was the winning recipe of the 2011 Peach Cook-Off.

Peach Chicken Sweet & Sour—Marcia Cahoon

2 boneless, skinless chicken breast halves, cubed
1 tablespoon olive oil
1 cup sliced carrots
1 onion, julienned
1 medium green pepper, julienned
2 ribs celery, sliced
2 cups cubed, fresh peaches

Saute chicken in olive oil until chicken is no longer pink, seasoning with salt and pepper to taste. Make sauce while chicken is cooking. Add carrots to chicken in the skillet with a little water. Cover skillet and cook on medium heat until carrots are crisp-tender, stirring occasionally and adding a little water as needed to keep from scorching. Add onion, green pepper and celery. Saute until onion wilts and peppers and celery are bright and crisp-tender. Pour sauce over chicken and vegetables and simmer for a few minutes. Stir in peaches just before serving and serve immediately over rice.

1 cup peach jam
2 tablespoons brown sugar
1 teaspoon dry mustard
½ teaspoon ground ginger
¼ cup apple cider vinegar

Heat in saucepan over medium heat just until brown sugar melts. Whip in blender to make smooth.