Pikes Peak

My first time to Colorado

Plum Cake Antoinette Pope

Basic Raised Dough for Doughnuts, Bismarks, Etc.
 Makes about 8 very large doughnuts, 12 medium bismarcks

1/2 cup scalded milk
1/4 cup soft butter
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg, beaten well
1/2 teaspoon vanilla
1 package dry yeast, dissolved in 1/4 cup warm water (110-115)

Pour scalded milk over butter and sugar. Add salt. When melted, add beaten egg and vanilla. When lukewarm, add dissolved yeast, and last sifted flour a little at a time to form a soft dough. When too stiff to mix with spoon, turn out onto floured pastry cloth and add only enough more flour to form soft dough that does not stick to hands. Knead for several minutes. Place in well greased bowl. Brush top of dough with melted fat, cover, and let rise in warm place until double. Turn out onto cloth and knead again 1 minute. Place in greased bowl, brush top with melted fat, and allow to rise again until double. After dough rises a second time, cut, or shape as desired.

Fruit Cake Assembly
Pat and roll 1/2(or more) of Basic Raised Dough about 10 inch square  to fit a shallow 9-inch square pan. Place in greased pan, pulling and stretching dough to fit and having it come up on all sides about 1 inch. Sprinkle dough with 3 tablespoons of dry bread crumbs and let stand about 15 minutes. Cut plums in half or more if large, remove stones and arrange them with cut side up. in parallel rows on the crumbs and sprinkle top with about  1/3 cup sugar combined with 1/4 teaspoon  cinnamon and 1/8 teaspoon nutmeg. Combine 2 tablespoons melted butter, 1 egg yolk slightly beaten and 2 tablespoons milk. Drizzle over fruit. Let stand 15 minutes until light. Bake 45-60 minutes in 350 oven, or until crust is brown and fruit is soft.

Antoinette Pope Cookbook 1973
Grandma Bidlo's original plum cake recipe

Know The Ways Hildegarde of Bingen

http://sfmosaic.wordpress.com/about/copyright-notice/

1 Photo

• READY INABOUT2½ hrs

Rhubarb Gelatin Salad

Read Reviews (14)

33

Recipe 

"This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad."

• 
• Instant Pistachio Salad

• 
• How to Make Kale Salad

• 
• Roquefort Pear Salad

• 
• Rhubarb Cherry Pie

• 
• Rainbow Salad Jell-O® Mold

• 
• Rhubarb and Strawberry Pie

• 
• How to Make Rhubarb Crisp

• 
• Sugar and Sweeteners

Ingredients 

Original recipe makes 6 servingsChange Servings

• 3 cups chopped fresh rhubarb
• 1/2 cup white sugar, or to taste
• 2 tablespoons water
• 1 (3 ounce) packageraspberry flavored Jell-O® mix

• 1 cup cold water
• 1 cup chopped apple
• 1/2 cup chopped walnuts

1. In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.
2. In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.

Kitchen-Friendly View

• PREP20 mins
• COOK2 hrs
• READY IN2 hrs20 mins

Reviews 

May 27, 2003

This tastes very good & refreshing. I used strawberry instead of raspberry because that's what I had. Even if you… —SEBC 

See full review »

Jun 12, 2009

This is my favorite jello salad of all time. Even people who don't like rhubarb like this. —Risa 

See full review »

15 Ratings

Nov 01, 2008

I thought this was very good! It was easy to make too. I peeled the apples and sliced them very thinly. It would be a… —Cheryl 

See full review »

May 21, 2010

I used Strawberry instead of raspberry. Turned out awesome. I keep trying to get a picture up of this dessert (why… —JOYANDSON1 

May 20, 2008

I have a patch of Rhubarb growing by the barn and needed to find easy recipes to use it up. I'm not familiar with… —intellectualditz 

See full review »

May 27, 2007

A wonderful way to use rhubarb. I am diabetic so I used a sugar substitute and sugar-free gelatin. It was delicious!—Judy A. 

Building of Salvation Hildegarde of Bingen

Limoncello

Limoncello Aide

Limoncello
110 Reviews 

Recipe courtesy of Giada De Laurentiis
Recipe courtesy Giada De Laurentiis
SHOW:
Everyday Italian
EPISODE:
Summers in Capri


Limoncello 
Total Time:
4 hr 40 min
Prep:
30 min
Inactive:
4 hr
Cook:
10 min
Yield:7 cups
Level:Easy
CATEGORIES 
Lemon Beverage Mixed Drinks
Ingredients
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Directions
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Notes: I soaked the lemon peels a long time! I did not put the sugar syrup and peels together. I strained the lemon vodka and then combined the clear liquid with the room temperature simple syrup. I figured all the good stuff was already out of those lemon peels.
YOU MIGHT ALSO LIKE

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe.html?oc=linkback

I am enough and so are you!