Suny’s Sundrop

2 shots of Citrus Vodka.
2 shots of lemon juice.
1/2 shot of orange juice.
1/2 shot of Cointreau.

Shake over ice and pour.

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Bunkie’s Elderberry Wine

1 gallon elderberries

1 gallon water

3 pounds of sugar

Strip elderberries, add water and boil for fifteen minutes. Strain, throw away pulp, add sugar. Ferment 14 days, skim and bottle. Let set for one year.

Sue’s Brownies

Preheat oven to 350. Grease a 13x9x2 pan

Melt 2 sticks butter with 3/4 cup cocoa in the microwave, about 2 minutes. Add 2 cups of sugar, stir well – I use a whisk. Add 4 eggs, stir some more. Add 1 tbsp of vanilla, stir some more. Add 1 1/4 cup of flour and 1 tsp. Baking powder (Or self rising flour) and stir some more.

Switch to a spatula and mix on about a cup of chocolate chips. And nuts of you like. Turn into the pan.

Bake for about 30 minutes.

For peanut butter swirls, drop teaspoons of peanut butter around on the top and swirl with a knife before baking.

Everything Bagel Seasoning

Proportions found at Two Peas & Their Pod

Ingredients:

  • 2 tablespoons poppy seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon plus 1 teaspoon dried minced garlic
  • 1 tablespoon plus 1 teaspoon dried minced onion
  • 2 teaspoons flaked sea salt or course salt

Directions: In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar or container.

I intend to cut the salt in halt the first time I make it. Trader Joe’s is very salty for me.

Tomato pie

I used Vivian Howard’s recipe for tomato pie as a starting point. I don’t make my own crust and I have modified it a little bit.  Thyme is too subtle a flavor and I can’t taste it with all the other stuff.  So, I leave it out.

Filling and topping:
2 tablespoons olive oil
1 medium yellow onion, halved and cut into julienne with the grain
2 teaspoons salt, divided
3 ½ pounds tomatoes, cut into ½-inch dice,
1 teaspoon granulated sugar
2 tablespoons extra-virgin olive oil
½ teaspoon black pepper
⅓ cup picked basil leaves  (3 Tbsp dried)

¼ cup mayonnaise
⅓ cup grated Fontina
⅓ cup grated Parmigiano-Reggiano

Blind-bake your crust for for 2/3 of the time required by your crust recipe (or box directions) until it is slightly underdone.

In a medium saute pan or skillet, heat the oil and add the onions and ½ teaspoon salt. Cook the onions over medium-low heat till they are deeply caramelized. This will take about 40 minutes. If your onions get away from you and burn a little, add ¼ cup of water to the pan, scrape up the over-browned bits, and keep going, In the end, you’ll have a scant ⅓ cup caramelized onions.

Toss the tomatoes with ½ teaspoon salt and ½ teaspoon sugar. Set them over a colander and let them drain while you get everything else ready, at least 30 minutes.

Once all the individual components are done, stir together the onions, the tomatoes, the salt and sugar, black pepper and basil. In a separate, smaller bowl, stir together the mayonnaise, Fontina, and Parmesan.

Spoon the filling into your blind-baked crust and crown it with mayo-and-cheese topping. Bake in the middle rack of your oven for 30 – 45 minutes at 325ºF until the top is a nice golden brown. Let cool a while (30 minutes?) before you serve it.

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If you want to, you can freeze fresh-from-your-garden tomatoes in a gallon bag, cut in quarters.  Thaw them and drain them and continue from there.  Whichever way you prepare the tomatoes, get them as dry as you can before you put them in the crust.

Fig Jam

4.5 cups of quartered figs (from our bush),
4.5 cups sugar,
1/2 tsp vanilla extract,

Brought to 220ºF for a minute. Made 2 pints in an hour or so.

I need to remember to use a pot that is twice as deep as the volume of fruit and sugar.

(If you have never made jam, my Nanny told me to get new lids every time because the rubber around the top may be damaged from previous use and not seal adequately. But, you can reuse jars and rings. Close them up and turn them upside down so that the heat of the jam causes the rubber on the lid to soften and seal.  When it is well sealed, the button in the middle will pop down and stayed popped until you break the seal.  If it pops up and down, it hasn’t sealed.  Wait until it is completely cool to decide if it’s truly sealed.)

Vegetarian Chocolate Pie

Alton Brown has a recipe he calls Moo-less Chocolate Pie.

  • 13 ounces semisweet chocolate chips
  • 1/3 cup coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 pound silken tofu, drained
  • 1 tablespoon honey
  • 1 (9-inch) prepared chocolate wafer crust

The New York Times makes the same thing adding spices and calls it “Mexican.”

1 ½ teaspoons ground cinnamon
¼ teaspoon chile powder, or more to taste

I think it makes a lovely mousse, if you skip the crust.