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August 19, 2013
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Plains Recipes 8-17-13

Peach Cobbler
Chris Bryant, Johnson City, Tenn.
1 stick Butter or margarine
3/4 c. Self-rising flour
1-1/4 c. Sugar
1/2 c. Milk
1 Egg, beaten
2 (or more) c. Peaches
Mix flour, sugar, milk and egg together. Put butter into casserole dish and melt in 425 degree oven. Pour mixture into hot dish then spread peaches evenly on top of batter, do not mix. Bake, uncovered, at 425 degrees for 35 minutes. Before serving top with vanilla ice cream.
* You can substitute another fruit for the peaches.

Apple Cream Pie
Kay Bedlan, Lewellen, Neb.
4 c. Apples, peeled, diced
1 c. White sugar
1 c. Half and half
2 Tbsp. Flour
1 Tbsp. Ground cinnamon
Combine all ingredients. Pour into unbaked pie shell.

Rhubarb Bread
Doris Rempe, Lawrence, Neb.
2/3 c. Oil or shortening
1 Egg
1 t. Vanilla
1 t. Salt
1-1/2 c. Brown sugar
1 c. Sour milk
1 t. Baking soda
2-1/2 c. Flour
1-1/2 c. Rhubarb, cut up
1/2 c. Nuts, optional
Preheat oven to 325 degrees. In bowl, mix oil, egg, vanilla, salt and brown sugar. Add sour milk and soda. Then add flour, rhubarb and nuts; mix well. Pour into 2 large loaf pans well greased and floured. Bake for 1 hour.


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The Fence Post Updated Oct 17, 2013 09:48AM Published Aug 26, 2013 09:14AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.