Peach Cobbler - just a note to say that when I make the peach cobbler already posted, I only use 1/2 the sugar and 1/2 the butter called for in the recipe.  

 Since I'm now living in the land of fresh peaches, here's a great cobbler recipe from my Mom - 

Perfect Peach Cobbler

3 cups peaches - sliced

1 Tablespoon lemon juice

1 cup self-rising flour

1 cup sugar

1 egg

1 stick margarine

Place Peaches in a baking dish (8 x 8). Sprinkle with lemon juice. 

In a separate bowl, lightly mix flour, sugar and egg. There will still be lumps - don't worry about those. 

Spread the mixture over the peaches. 

Pour melted margarine over the top.

Bake at 375 for 30 to 35 minutes or until nice and brown. 

Note: if peaches are not sweet, you may sprinkle some sugar on them after you put them in the baking dish.  Let sit while you are mixing the topping. 

Still here -

It's been ages since I've done any updates on the blog.  I just made a few changes on the curry recipe AGAIN.  Since it's one of our favorites, I keep tweaking the spices.    For the few of you who use the blog, I'm happy if it's helpful. 

update on the Chicken curry recipe

I made chicken curry last night.  I realized as I was making it, using the recipe on this blog, that I've made a couple of changes.  One change is to reduce the amount of cumin seed.  Instead of using 2 Tablespoons, I now use 2 TEASPOONS.  I will change the recipe on the blog, but wanted to give a heads up to those of you who may have copied it out in the past.  Our family has also gotten accustomed to more heat in our food, so I doubled the chili powder.  BTW, this is ground chilis, not American chili powder.   Enjoy!

Pumpkin Time

Pumpkin time!

It’s that time of year where people are constantly posting pumpkin recipes on facebook.  In East Africa there are always pumpkins for sale.  I bought one yesterday for less than a dollar. To bake it I use a recipe from allrecipes.com, although just now I tried to find it again and it couldn’t.    Here it is:

Baking a fresh pumpkin:

Preheat oven to 325 degrees F (165 degrees C).
Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
Bake in the preheated oven, foil side up, 1 hour, or until tender. (the one I cooked today took 1 1/2 hours  - you want to be sure it’s tender/soft.  I used a fork to see if it was done.  The first time I checked it was still too firm.
Scrape pumpkin meat from shell halves and puree in a blender. (discard shell)
If you want to use it in a recipe that calls for canned pumpkin, you need to strain it.  I put mine in a large plastic strainer.  It takes several hours for it to drain properly. 
The pumpkin water can be used in recipes in place of plain water.  Just think of all the flavor you’ll add.  Once it’s drained, put in freezer bags and freeze until needed.

Store in the freezer in freezer safe bags.

Soups - Linda’s Chicken Noodle

Here's one more recipe I promised to put on the blog.  

NOTE - For those who asked about the recipe for Tomato Soup - search the blog for "Soup" and you'll find it as an earlier post.  That is the one I fixed at camp.  It's super simple as long as you have access to tomato juice.  Enjoy!

Linda’s Chicken Noodle Soup -
This is a hard one for which to write a recipe.  It has basic ingredients -
chicken broth, onions, carrots, chicken, and noodles.  The amounts for all those depend mostly on taste. 
For the chicken broth, I like to put some “real” broth in the soup.  I get that broth from boiling a chicken or roasting it in the oven.  I put the broth in the fridge and then skim off the fat once it rises to the top.  This broth gives a good foundation for your soup, however, I usually find it not to have enough flavor.  So, I end up using either bullion cubes or some other concentrated chicken flavor.  My favorite thing to use these days is “Knorr Stock Pot Chicken”.  It has less chemical additives and one little container makes four cups of broth.  I found them in South Africa, Zambia, and in the US.  I can’t remember if I’ve found them here in Kenya.  I have been told that “Whole Foods” in the US has bullion cubes that don’t have MSG in them.  I haven’t used those - yet, but hope to get someone to bring them to me.  :)
Noodles - I generally use spaghetti noodles that I break up into short pieces.  Years ago they used to sell little alphabet noodles in Kenya that were really cool to use, but these days I use spaghetti noodles.  Whole wheat ones work just fine.  The amount of noodles you use depends on how you like your soup.  Bob likes soup that is VERY hardy.  So, that means LOTS of noodles.  If you like soup that is mostly broth, then you’ll put less. 
Carrots - I generally grate the carrots, but sometimes I just cut them into little pieces.  Either way is fine.  I usually sauté the carrots and onions (finely chopped) before I add the broth. Again, the amount depends on how “hearty” you like your soup.
Chicken - this is cooked chicken, deboned, and chopped or torn into small pieces. 
Basic instructions - 
1.Grate or dice carrots.  Cut up onion.  Break up noodles into small pieces and set aside.
2. Saute carrots and onions (and a bit of celery if you have it) in a small amount of oil until onion is transparent and carrots are soft.
3.  Add broth and chicken.  Heat it until it comes to a boil.  Add bullion and appropriate amounts of water.  Taste to see if it has a rich chicken flavor.  If not, then add another bullion cube.
4.  Add noodles.  Continue to boil until noodles are soft.

Be brave.  Play with the ratios until you come up with a soup that is just right for you and your family.  Then serve this yummy soup on a cool evening and ENJOY!
If you have questions or comments - please feel free to post them.  Your questions might help someone else.

Sloppy Joes - an alternative recipe

Since some of the ingredients in the "simple sloppy joe" recipe may not be available everywhere, here's another one from Southern Living, 1982.  I like it equally as well and would recommend it. Happy cooking.

Sloppy Joes - Easy
        2 ½ pounds lean ground beef
        2 cups chopped onion
        1 (6-ounce) can tomato paste (1/2 of 340g can)
        ½ cup catsup
        ¼ cup tomato juice
        2 tablespoons Worcestershire sauce
        2 tablespoons prepared mustard
        2 tablespoons lemon juice
        1 teaspoon salt
        ¼ teaspoon pepper
Combine meat and onions in a large skillet; cook until meat is browned and onion is tender. Pour mixture into a colander and pat dry with a paper towel; wipe pan drippings from skillet with a paper towel.
Return meat mixture to skillet and add the rest of the ingredients; simmer 15 to 30 minutes stirring frequently.
To serve, spoon 1/2 cup meat mixture over each bun half.

Sloppy Joes

Here's another recipe for my 40/40 friends.  If you don't have real vinegar where you live, be careful about using vinegar substitute.  I found it to be quite strong.  The following is basically the recipe I used at 40/40, although using 16 pounds of beef called for some alterations.  Enjoy!

This is a Southern Living Recipe from 1982.

Sloppy Joes - Simple
        1 lb. ground beef
        1 medium onion, chopped
        ½ cup catsup
        3 tablespoons vinegar
        2 tablespoons water
        1 tablespoon brown sugar
        1 tablespoon dry mustard
        1 tablespoon Worcestershire sauce
        ¼ teaspoon salt
Cook meat and onion in large skillet until meat is browned; drain. Stir in rest of ingredients and heat thoroughly.
Serve on warm buns.

Salsa

We made fresh salsa at 40/40 several times - super easy.  I had put a recipe in my recipe file some time ago that I'd labeled as 40/40.  It calls for 16 cups of tomatoes - and for those who were at 40/40 this time, that's what we worked off of.  When I looked through my actual 40/40 recipes, I discovered that the original recipe said "4 cups of tomatoes" with the same other ingredients.  So, I'll post the correct version, but for those of you who recently ate this, keep in mind that the porportions of everything may look and taste a bit different.

Fresh Salsa

4 C chopped tomatoes

½ C finely chopped onion

¼ - ½ C finely chopped green pepper

1 t finely minced garlic (1/4 t garlic powder)

1-2 t salt

1 t fresh lemon juice

Mix and refrigerate for at least 30 minutes before serving.

The other salsa that we ate - the hot one, is a recipe I got from a Southern Living Mag., January 2011.  It calls for a can of "rotel" or tomatoes and chiles.   If your country has items imported from South Africa, look for All Gold "Mexican" tomatoes.  Rhodes brand also makes them.  It's a quick and easy one to make.

Salsa - Southwest Salsa
# 1 (14 1/2-oz.) can diced tomatoes and zesty green chiles
# 5 pickled jalapeño pepper slices
# 1/4 cup firmly packed fresh cilantro leaves
# 1/4 cup chopped red onion
# 1 tablespoon fresh lime juice
# 1/4 teaspoon ground cumin
# 1/4 teaspoon garlic powder
# 1/4 teaspoon dried crushed red pepper
# 1/4 teaspoon salt
Drain liquid from tomatoes, reserving 1 Tbsp. liquid; discard remaining liquid. Place reserved liquid, tomatoes, and next 8 ingredients in a food processor or blender. Pulse 5 to 6 times or until finely chopped. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with tortilla chips. Store leftovers in refrigerator up to 7 days.
 
Notes:  If you are using the All Gold or Rhodes variety, the tomatoes are crushed, so you don't need to drain it.  I also cook this briefly because I never seem to make it ahead of time.  It blends the flavors nicely.  I also don't put the South African kinds in the blender since the tomatoes are crushed - so it makes for a chunky salsa.  

Brown Sugar

In Kenya we've always been able to get a decent brown sugar, however it seems that in lots of places it's not available.  Here's a great recipe using either Molasses or Treacle.  It works well in recipes that call for brown sugar. 

Brown Sugar (Treacle Sugar)

For each 1 C sugar add 2-3 T molasses or treacle.. Mix well; store in a tightly covered container.  This is more like brown sugar from the US.  If you have access to a mixer, you can use your mixer to blend the thick sticky syrup with your white sugar, but you can do it by hand (all we used at 40/40 was mixed by hand).

No Bake Cookie

Here's the recipe for the yummy "no bake cookies" that we had a few times at 40/40.  I've actually never made them, but after watching Matilda make them and enjoying eating them so much, I think it will be something I made next time I need a sweet cookie for an event.  Just remember to use regular blue band - or butter, not a low fat substitute since those usually have water in them.  The first ones Matilda made didn't set up and I think the reason is because she used the "low fat blue band".  (they still tasted great, but were very messy to eat).

No Bake Cookies

2 C sugar           ¼ C cocoa          ½ C milk           ½ C margarine or butter    1 t vanilla         

½ C peanut butter                                    3 C oatmeal

Cook sugar, cocoa, milk, and margarine until it comes to a full rolling boil. Boil and stir for 2 minutes. Remove from heat and add vanilla, peanut butter and oatmeal. Mix well and drop by teaspoonful onto cookie sheet.

Peach Crumble

Here's another 40/40 recipe.  This is the peach crumble we had at bush camp.  For the first apple crumble we ate I used just the topping recipe and substituted "tennis biscuits" for the "Eat Sum More" ones.  (actually I used one box of Eat Sum More because we had one left.  I think you could use lots of different boxed cookies depending on what's available in your area. 

If you are interested in the peach cobbler recipe - it's further down on the blog (called "Easy Fruit Cobbler) from August, 2006. 

This recipe came from a j'girl in Malawi who worked at 40/40.  It's been part of the recipe set ever since.

Johanna’s Peach Dessert

2 cans (825g) peaches                   1 t cinnamon                  ¼ C sugar          2 T cornstarch

1 box Eat Sum Mor biscuits          1 t cinnamon                  ¼ C sugar          ¼ C butter, melted

Drain one can of peaches. Mix sugar, cinnamon and cornstarch with peaches. Cook, stirring continuously, until thickened; pour into pan. Crush biscuits, mix with sugar, cinnamon and butter. Sprinkle over peaches. Bake at 350 until crumbs are golden brown.

Matilda's Chocolate Cake

Here's Matilda's famous chocolate cake - enjoyed by many at 40/40.  Enjoy!

Deep Dark Chocolate Cake

1¾ C flour        

2 C sugar          

¾ C cocoa powder          

1½ t baking powder        

1½ t bicarb. of soda (baking soda) 

1 t salt

1 C milk                       

½ C oil            

2 t vanilla                     

2 eggs                          

1 C boiling water                       

 Lightly oil and flour 2 round cake pans or 1 pan 9”x13”.  Combine dry ingredients.  Add all liquid ingredients EXCEPT boiling water; beat for 2 minutes.  Stir in boiling water.  Pour into pan(s) and bake about 30 minutes at 180 degrees (350 F).  For round pans cool 10 minutes then turn out onto plate. Cover with frosting. 

Fudge frosting:

Melt 8 T butter in a small pot.  Stir in 4 T cocoa powder.  Add 6 T milk.  Cook and stir until the mixture boils.  Beat in about 4 cups icing sugar (500g).

Chocolate Gravy

Here's a fun recipe that's easy and quick.  I've had it in my files for years (like 20 years).  :)  I remembered it recently when I was trying to think of a quick chocolate dessert.  It's yummy and very quick. 

Chocolate Gravy
by Beth S.  (Lang school student)

3 Tablespoons Cocoa
3 Tablespoons flour
7 Tablespoons sugar
1/4 cup butter
3/4 cup milk
1/2 teaspoon vanilla
dash salt

Melt butter in small saucepan.  Combine cocoa, flour,  and sugar in a small bowl and then add to butter.  Add milk, vanilla, and stir. 
Cook until gravy begins to thicken.  Serve warm over hot buttered biscuits.

Here's a recipe I've been promising Stacey I would put on the blog.  So, here it is!  Enjoy!

Sour Cream Chocolate Pound Cake
3 cups sugar
1 cup butter
¼ teaspoon baking soda
1 teaspoon vanilla
6 eggs
3 cups plain flour
¼ teaspoon salt
½ cup cocoa
1 cup sour cream

Cream butter and sugar until fluffy.
Add soda and vanilla.
Mix flour and salt.  Add in corn starch if altitude adjustment needs to be made.  
Then, alternate adding eggs one at a time with small amounts of flour mixture until all added.
Add cocoa and then sour cream. Mix until just blended. Bake at 325 for 1 hour 30 minutes (or until toothpick comes out clean) in a greased and floured tube pan.

Note - High Elevation adjustment -
6 tablespoons corn starch - Limuru
3 tablespoons corn starch - Nairobi

Cinnamon Bread - finally!

This is the bread from Zambia that was so loved by folks who took a long bus/car ride to and from Peteuke. It was also enjoyed by friends in Vancouver and Nairobi. Sorry it's taken me SO long to post it. The four loaves at the front at Cinnamon Bread I baked in Lusaka (the back three are banana bread).

Cinnamon Bread from Dawnya K.
2 cup flour
1 cup sugar
1 egg, beaten
1 cup buttermilk (or yogurt with a bit of milk)
¼ cup oil
1 teaspoon salt
½ teaspoon soda
----------------
1 tablespoon cinnamon
½ cup sugar

Mix all ingredients together EXCEPT cinnamon and 1/2 cup sugar.
Mix cinnamon and sugar together in separate bowl.
Pour in half the batter in a greased and floured large loaf pan then sprinkle 1/4 cup plus 2 Tablespoons of sugar/cinn. mixture over batter. Pour in rest of batter and the remaining sugar mixture.
Cut with knife for a marble effect.
Bake at 350 for 50 minutes.

 Note: I usually make a double recipe and divide it between three narrow loaf pans.  Among those three smaller pans (with two recipes of batter divided between the three)  I use less of the cinnamon sugar mixture than called for.  I put about 2 1/2 Tablespoons of cinnamon over the first half of batter and then 1 1/2 Tablespoons over the top of each loaf.   I have also decreased the amount of sugar in the recipes by about 1/4 cup sugar per recipe. 

Egg Yolk Paint

Here's a fun recipe I got off a bag of flour years ago. It was originally meant for sugar cookies, but also works great for gingerbread cookies.

Roll out cookies and cut into shapes as desired. Place on a cookie sheet.
After cookies are painted, bake as usual.

Cookie Paint - Egg Yolk Paint -
Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several small custard cups. Tint each with different food color to make bright colors. If paint thickens wile standing, stir in a few drops water.

Cheesy Ham Quiche

Cheesy Ham Quiche

Pastry for 9 - inch pie shell
1 cup diced cooked ham
1 cup shredded cheddar cheese
1/4 teaspoon ground nutmeg
4 eggs (beaten with fork)
1 cup milk (canned evaporated milk works best, but not necessary)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley flakes

Put pie dough in piepan, trim excess pastry around edges. Bake at 400 for 3 minutes: remove from oven and gently prick with a fork. Bake 4 minutes longer. Let cool on rack.

Mix together ham, cheese, milk, and spices. Pour into baked pie shell.

Bake at 350 for 45 minutes or until firm.

Fresh Lemon Meringue Pie

For over thirty years this is the recipe I've used for Lemon Meringue Pie. Bob savors every bite!

Fresh Lemon Meringue Pie
from "Sunkist"

1 1/2 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon fresh grated lemon peel (this is the part with color - not the bitter white part underneath. If available, I buy one imported lemon so that I have the yellow peel. The green peel works fine - it's just not as pretty).
1 baked 9-inch pastry shell

In a saucepan, mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water., then lemon juice until smooth. Add beaten egg yolks, blending very thoroughly. Add butter. Add boiling water gradually, stirring constantly with rubber spatula, Gradually bring mixture to full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minutes. Remove from heat and stir in grated peel. Pour hot filling into baked pastry shell. Let stand, allowing a thin film to form while preparing meringue.

Meringue
3 egg whites
1/4 teaspoon cream of tarter
6 tablespoons sugar

Have egg whites at rom temperature. Use a small, deep bowl. Beat with mixer several seconds until frothy (some fairly large air cells still remain). Add cream of tarter. Beat on high speed until whites have just lost their foamy appearance and bend over slightly when beaters are withdrawn, forming “soft peaks”. Reduce speed to medium while adding sugar gradually about a tablespoon at a time. Return to high speed and beat until whites are fairly stiff but still glossy and soft peaks are again formed when beaters are withdrawn. Place meringue on the hot filling in several mounds around the edge of pie crust, sealing well. Cover the rest of the filling by spreading meringue from edge of pile to center, forming decorative swirls with spatula. Bake at 350 for 12 - 15 minutes until golden brown. Cool on wire rack at room temperature away from drafts for 2 hours before cutting and serving. Use sharp knife and dip into hot water after each cut for a perfect clean cut serving.

NOTE - it works best to have the ingredients ready to make the meringue as soon as the custard is ready.  You need to put the meringue on  the custard while it's still hot.  This helps to cook the meringue. 

I also tried making the filling with all sugar, but used 1/4 cup less sugar called for in the recipe.  It still turned out really well and wasn't too sour/tart. 

Linda's variation to use for filling with less sugar - still tastes great!

1 cup splenda (scant)
1/2 c. sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1/2 cup lemon juice
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon fresh grated lemon peel
1 baked 9-inch pastry shell

In a saucepan, mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water., then lemon juice until smooth. Add beaten egg yolks, blending very thoroughly. Add butter. Add boiling water gradually, stirring constantly with rubber spatula, Gradually bring mixture to full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minutes. Remove from heat and stir in grated peel. Pour hot filling into baked pastry shell. Let stand, allowing a thin film to form while preparing meringue.

Linda's Lasagna

Here's a recipe I've been promising forever! Sorry it's taken me SO long to get it on here. The recipe makes a lot. You can cut it in half, but I love having it in the freezer.
I do not pre-cook my noodles. If you cover them well with sauce, and let the dish sit for a while before cooking, they cook up nice and tender in the dish.

If the lasagna is cold, the cooking time will need to increase. If you are cooking both at once - or four at once like I used to do regularly in Richmond, then you have to increase the cooking time and move them around in the oven to assure even cooking. I usually cook them covered until they are well heated through. After I uncover them, they are done when they are bubbling on the sides and the cheese on top turns a golden brown.

Happy cooking. =)

Linda's lasagna
yield: 2 9x13 pans 
 
3 lbs. ground beef
1 large onion, chopped
2 tablespoons parsley flakes
2 tablespoons dried basil
1 clove crushed garlic, opt.
1 tablespoon salt
1 ½ teaspoons sugar
3 cans tomatoes (420 grams each) - "small" or regular size can - not the large can (in US - 14.5 oz)
1 ½ cans tomato paste (340 grams each - I prefer Kenylon) (in the US, I use 3 small cans of Contadina tomato paste - 6 oz.) 

About a cup of water - I usually rinse out the cans and it ends up to be about a cup. 

6 cups cottage cheese (see directions elsewhere in the blog for making your own. Be warned, East African cottage cheese that is available in the store can be very sour, so I always make my own)
2 eggs
1 teaspoon pepper
2 tablespoons parsley flakes
1 cup Parmesan cheese

2 pounds mozzarella (pazella) cheese

lasagna noodles (if they are available, I've been buying the "no cook" noodles)

1. Cook ground beef and onion, adding garlic when almost done. Drain meat to remove grease. Then add tomatoes, chopped, tom. paste, water and spices. Cook for one hour at least.
2. In a separate bowl mix cottage cheese, eggs, parsley, pepper, and parm. cheese.
3. layer noodles, sauce, cottage cheese mixture, and mozz. cheese. Repeat twice. (so you end up with three layers). Add sprinkling of parm. cheese on top.
4. bake at 350. For first 30 min. cover with foil. Then remove the foil and cook until bubbling and slightly brown.

Assembling each lasagna -
Spray bottom of pan.
Put small amount of sauce on bottom of pan to keep noodles from sticking to pan
cover bottom of pan with noodles.  usually 3 1/2 noodles depending on the size of noodles
1 1/2 rounded cups of sauce for first two layers and then put what's left for the third layer.
1 cup cottage cheese mixture per layer
1 1/3 cups mozzarella cheese per layer

Try to spread ingredients evenly across the pan.