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2005
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May
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- Cod frying, salsa cooking
- Cod dinner
- Fried cornmeal coated cod with cooked corn, avacad...
- Challah
- Sliced eggplant calzone
- Finished calzone-interior view
- Calzone should appear golden when baked
- Brush tops of calzones with egg wash and slit to vent
- Assemble the eggplant sauce, and cheese
- Calzone dough
- Fried eggplant
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- Goody
- Omahahahahahaha, Nebraska, United States
- Sharing my vintage cookery books, and vintage clothing collections, one unsettling post at a time.
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1 comment:
The peach pie is quite simple.
prepared crust
12 (or so)ripe peaches
1 cup sugar
1/4 cup boiling water
3-4 tablespoons fine ground flour (like Wondra)
1/2 teaspoon ginger
cream for brushing top
sugar for sprinkling top
Preheat oven to 400
slice peaches and layer in bottom crust.
In a pan, combine water and sugar until disolved-remove from heat. Let cool slighlty then thicken with flour using more or less as needed. Sprinkle the peaches with ground ginger and pour the thickened liquid over the peaches. Don't swim them-use only what is needed to coat the fruit.
Cover with top crust. Vent. Brush with cream and sprinkle with sugar. Bake for about half an hour but begin checking the oven at twenty minutes to be sure it is not burning. Cool well before slicing.
Hope that helps;)
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