Country Place Cookbook: Welcome to The Country Place Cookbook.
Featuring recipes from "The Country Place Cookbook: Recipes for Fresh Georgia Fruits" by Elizabeth Snare Smith
Country Place Cookbook Index
Posted by Dave at 5/8/2012 2:21:37 AM
This is my grantmother's beloved iced tea recipe, passed down to me by my mom. 3 Lipton Family Size tea bags 1 small can (abt 7oz - hard to find today--most are 12oz) frozen Lemonade 1/3 cup sugar Put the sugar and lemonade in a 1 gallon jar or pitcher. Boil water, cover the tea bags, a...
Posted by Dave at 6/27/2011 11:19:12 AM
We also like to throw in some blackberries to add a little tartness to the pie and glaze. 1 (8 oz) pkg. cream cheese, softened 1/4 cup sugar 1/4 cup commercial sour cream 1/2 teaspoon vanilla extract 1 baked 9-inch pastry shell 1/2 cup water 1/2 cup sugar 2 tablespoons comstarch 1 tablesp...
Posted by Dave at 12/30/2010 11:54:16 PM
This fried rice dish is vegan and is smack full of flavor! Ingredients: 2-3 tablespoons canola oil or vegan margarine 1/2 medium red onion, chopped 4 cloves garlic, minced 1/2 cup chopped carrots 1/3 cup chopped red bell pepper (optional) 1/4 cup sliced celery 1/...
Posted by DaveyDoo at 3/8/2010 12:40:29 AM
Whisk together 2 C flour, 1/3 - 1/2 C sugar, 1 TBSP baking powder, 1/2 tsp salt. Stir in 1/2 C currants. (or 1/2 cup chocolate chips and 4 tsp orange zest) Add 3/4 C cream, then up to another 1/2 cup a little at a time until the batter is moist, but not so moist that you can't wor...
Posted by Dave at 10/23/2009 10:44:44 PM
I did the saute in my iron skillet, joined the rice and let it cool down to serving temperature. Didn't have green onions on hand, and the dish probably would have benefited from their flavor and color.Ingredients: 1 cup long-grain brown rice 3 tablespoons butter 1/2 cup chopped onion 1/2 cup choppe...
Posted by Dave at 10/15/2009 3:20:03 PM
Children will love these fig bars that look and taste so much like the commercial product, only much better. Makes 40 bars. Fig Filling (recipe follows) 1/2 cup butter or margarine 1 cup brown sugar, packed 2 eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt l/2 teaspoon...
Posted by Dave at 10/15/2009 3:25:37 PM
Enough pastry for a two-crust pie 5 cups peeled figs 6 tablespoons sugar 1 tablespoon cornstarch Juice of 1 lemon 6 teaspoons butter Cut the double-crust pastry dough in half. Roll out one half and fit pastry into 10-inch pie plate. Roll out remaining dough as you would for top crust. Cut into strip...
Posted by Dave at 10/15/2009 3:26:18 PM
4 quarts fresh fgs with stems 1 tablespoon soda 3 quarts boiling water 8 cups sugar 1 quart water 1 lemon, thinly sliced Place figs in a large bowl; sprinkle with soda. Add 3 quarts boiling water, and soak 1 hour. Drain figs; rinse thoroughly in cold water. Combine sugar and 1 quart water in a large...
Posted by Dave at 10/15/2009 3:27:42 PM
1 1/2 cups sugar 2 cups all-purpose t10llr 1 teaspoon soda 1 teaspoon salt 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1 cup vegetable oil 3 eggs 1 cup buttermilk 1 tablespoon vanilla extract 1 cup J;ig Preserves (see recipe above), cho...
Posted by Dave at 10/15/2009 3:28:21 PM
12 to 15 fresh ripe figs, peeled 1/2 cup sugar 1 cup water 1 tablespoon butter or margarine 1 tablespoon cornstarch 3 tablespoons lemon juice Combine figs, sugar, water, and butter in a saucepan. Bring to a boil and simmer 5 to 8 minutes or just until figs are tender. Combine cornstarch and lemon ju...
Posted by Dave at 10/15/2009 3:29:18 PM
5 to 6 cups peeled fresh figs 3/4 cup sugar 3 tablespoons all-purpose flour Butter or margarine Pastry for 8-inch pie Combine figs, sugar, and flour; mix well. Spoon into an 8-inch square baking pan. Dot with butter. Roll pastry to 1/4 inch thickness on a lightly floured furface. Cut into 9 x 1/2 in...
Posted by Dave at 10/15/2009 3:29:40 PM
Freeze this jam in Tupperware-type plastic containers to preserve the full flavor of fresh fruits. (You'll find recipes for cooked jams on Page 18). Your toast will neve taste the same.Fresh fruit 1 box Fruit Pectin 3/4 cup water 5-6 1/2 cups Sugar (depending on recipe) 1 1emon (for sweet cherry and...
Posted by Dave at 10/15/2009 3:30:53 PM
NECESSARY UTENSILS: 1 6-8 quart saucepan 1 measuring cup Jars or glasses tor finished jam (either with two piece lids or hot paraffin may be used), which have been thoroughly cleaned, scalded, and drained. Jelly bag or cheesecloth Colander PREPARATION OF THE JAM:Prepare the fruit by following the in...
Posted by Dave at 10/15/2009 3:32:01 PM
1 1/2 cups grape juice 2 teaspoons lemon juice 1 tablespoon powdered pectin 1 3/4 cups sugar Prepare home canning jars and lids according to manufacturer's instructions. Jars should be covered with water and boiled 10 to 15 minutes to sterilize. Combine grape juice, lemon juice, and pectin in a thre...
Posted by Dave at 10/15/2009 3:32:42 PM
Posted by Dave at 10/15/2009 3:33:17 PM
Posted by Dave at 10/15/2009 3:33:41 PM
Posted by Dave at 10/15/2009 3:34:20 PM
Posted by Dave at 10/15/2009 3:35:08 PM
Posted by Dave at 10/15/2009 3:35:38 PM
Posted by Dave at 10/15/2009 3:36:19 PM
Posted by Dave at 10/15/2009 3:36:51 PM
Posted by Dave at 10/15/2009 3:37:22 PM
Posted by Dave at 10/14/2009 9:09:41 PM
Posted by Dave at 10/14/2009 9:12:18 PM
Posted by Dave at 10/14/2009 9:50:46 PM
Posted by Dave at 10/14/2009 9:51:31 PM
Posted by Dave at 10/14/2009 9:54:34 PM
Posted by Dave at 10/14/2009 9:55:31 PM
Posted by Dave at 10/14/2009 9:56:48 PM
Posted by Dave at 10/14/2009 9:57:46 PM
Posted by Dave at 10/14/2009 9:58:23 PM