August 24, 2019

Recipe Corner

Seasonal recipes


By Ginger Isham


Back in the colonial days, a dessert was made with layers of bread and sweetened fruit called a “betty.” It was primarily made with apples but other fruits or combinations of fruits also work very well, such as:


3/4 cup brown sugar (try using 1/2 cup)

1/2 cup orange juice

3/4 teaspoon cinnamon

1/4 teaspoon almond flavoring

5 cups sliced pealed peaches

1 cup fresh raspberries

1 cup fresh blueberries

4 cups day-old whole wheat bread, cubed

Stir sugar, orange juice, cinnamon and almond flavoring in a large bowl. Add peach slices and bread cubes, and toss until well mixed. Gently stir in berries.


2/3 cup flour

1/2 cup brown sugar

2 tablespoons canola or olive oil

1 tablespoon chilled butter, in small chunks

Combine sugar and flour. Sprinkle oil and butter on top and blend well.

Sprinkle 1/4 cup of topping in a 9-by-13-inch baking dish that has been sprayed with oil. Spread the fruit mix evenly on top. Sprinkle remaining topping over fruit mixture. Bake in oven on 375 degrees oven for about 40 minutes.

Serve warm with scoop of vanilla ice cream.



Do you want some new corn recipes? Try the following southern sauce:


use with chicken, pork or beef recipes

1 cup fine chopped onion

1 clove garlic, minced

1/2 cup cider vinegar

1/4 cup ketchup

1 cup yellow mustard

1 tablespoon Worcestershire sauce

2-3 dashes hot sauce

1/4 cup water

6 ounces Coca-Cola

1 large ear of corn, shucked and kernels removed

Put onion, garlic and vinegar in a saucepan. Cook until mixture is reduced and syrupy, about 10 minutes. Add remaining ingredients and simmer until thickened, about 20 minutes. Season with salt and pepper.



—recipe from an old Bon Appetite cooking magazine

1/2 cup olive oil

1/4 cup fresh lime juice

2 tablespoons chili powder

1/2 to 1 teaspoon dried crushed red pepper flakes

12 ears of corn

Combine first four ingredients and add salt to taste. Place ears of corn in large baking dish and rub oil mixture all over the ears of corn. Grill until tender, basting with any oil mixture left in dish (takes about 10 minutes).


Suggestion for leftover corn-on-the-cob: cut off the kernels, freeze and add later to soups, stews, chili, pancakes, muffins, salads, or mix with other veggies. They can also be put in a blender with milk and added to a cornmeal muffin mixture.



Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.


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