Colony Newsletter Recipes

 Ingredients: 4 c. chopped rhubarb 1 1/2 c. sugar 1/4 t. salt 2 T. lemon juice 1/2 t. almond extract (optional) 2 c. all-purpose flour 2 T. sugar 1/4 t. salt 1T. baking powder 1/4 c. vegetable shortening or lard 1/4 c. butter 1/2 c. whole milk 1 egg Instructions: In a bowl, combine the first 5 ingredients.  Stir and set aside. In another bowl, combine the flour, sugar, salt, and baking powder.  Stir.   Add shortening and butter to the 2nd bowl, then cut together with a pastry cutter. Beat egg and milk together; pour into flour mixture and stir with a fork until just combined. Pour rhubarb mix into a buttered baking dish Top with pinches of the dough, creating a cobbled texture.   Sprinkle additional sugar over the top. Bake for 30-35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

 Ingredients: 2 lb carrots, scraped and sliced 1 medium onion, sliced 1 small green pepper, sliced Dressing Ingredients 1 can tomato soup 1 c. sugar 3/4 c. cider or wine vinegar 1 t. prepared mustard 1 t. Worcestershire Sauce 1/2 t. salt 1/4 t. pepper Instructions Cook carrots until crisp-tender.  Do Not Overcook!  Drain well and cool. Combine dressing ingredients; beat until smooth. Separate onion slices and green pepper into rings.  Alternate layers of carrots, pepper rings and onion rings in a bowl. Pour dressing over the vegetables and refrigerate until ready to serve. This salad keeps beautifully for at least two weeks.

 Ingredients: 2 cans Bush Grillin' Beans - Southern Pitt or Steakhouse recipe 1 can black beans, drained and rinsed 1 can kidney beans, drained and rinsed 2 cans fire-roasted diced tomatoes 4-6 slices bacon, diced 1 lb. bulk sausage, turkey or pork (Jimmy Dean pork Sausage is great) 1 medium onion, diced 1 red pepper, chopped 6-8 cloves garlic, crushed and diced Montreal seasoning to taste 91-2 T. per taste preference) 1 bottle of your favorite BBQ sauce dried pepper flakes to taste (optional) Instructions: Brown the bacon, garlic, onion, and bell pepper with the sausage. In a large crock or stock pot,l add meat and all other ingredients. Simmer in crock pot or heat stock pot in oven for 2-4 hours. Let cool for 15-20 minutes before serving, allowing it to thicken a bit.

 Ingredients: 1 c. packed brown sugar 1 egg, beaten 1/2 C. creamed butter 1/2 c. sour milk (add a splash of vinegar) 1 t. baking soda (add to milk) 1 1/2 c. flour 1/2 c. chopped nuts 1/2 c. raisins 2 squares melted semi-sweet chocolate Frosting Ingredients: 1 heaping T. cocoa 2 T. melted butter Hot coffee Instructions: Heat oven to 350 degrees.  Grease cookie sheet or line with parchment paper. Beat egg well.  Add egg and brown sugar to creamed butter.  Mix well; add sour milk with soda.  Mix in flour, then melted chocolate.  Stir in nuts and raisins. Bake for 10-12 minutes.  Let cool completely. Mix the first 3 frosting ingredients, then add coffee to taste and consistency.  Frost.

 Ingredients: 3 c. all-purpose flour 1/4 c. sugar 3 t. baking powder 1 t. salt 12 oz. beer 1/2 c. melted butter Instructions: Preheat oven to 375 degrees.  Grease a loaf pan well. Mix the first four ingredients together in a medium-sized bowl. Pour in the beer and stir until combined.  Scrape into the loaf pan. Pour melted butter over the batter Bake for 50-60 minutes. Cool in the pan for 10 minutes.  This is important because the bread will stick if you leave it for too long. Cool the loaf on a wire rack for about 30 minutes before serving.

 Ingredients: 1 1/2 c. flour 1 c. sugar 4 T. cocoa 1 t. baking powder 1/4 t. salt 6 T. salad oil 1 T. vinegar 1 t. vanilla 1 c. water Instructions: Preheat oven to 350 degrees. Sift flour, sugar, cocoa, baking powder, and salt into an 8" square pan.  (No oil or cooking spray is needed.) Make 3 depressions and place one of these in each depression:  salad oil, vinegar, and vanilla. In a moat, pour 1 cup of water and mix ingredients well with a fork. Bake for 30 minutes.  Do not overcook. Goes great with ice cream!

Cake Ingredients: 3 large eggs, beaten 1 3/4 c. sugar 1 c. vegetable oil 2 c. all-purpose flour 1 t. salt 1 t. cinnamon 1 t. baking soda 2 c. fresh peaches, peeled, pitted, and sliced ( Feel free to substitute canned peaches if fresh peaches are not available.) 1/2 c. chopped pecans, optional Glaze Ingredients: 2 c. powdered sugar 1/4 c. milk 1 t. vanilla Instructions: Preheat oven to 375 degrees Grease and flour a 9x13" baking pan Combine eggs, sugar, and oil in a large bowl.  Stir in flour, salt, cinnamon, and baking soda. Fold in peaches and pecans, if using Pour cake batter into the prepared pan.  Bake for 50 minutes While the cake is baking, whip up the glaze.  Pour over hot cake.