July, July Happy Fourth of July.  The weather has been just glorious.  It can stay this way until Christmas and get a little cooler and I will be very happy.  I don't know how many of you have computers but I really love mine.  I am able to talk by writing in the computer with two of my kids almost every day.  Martha and Marc are both online contacts plus my girlfriend Imo Barnewalt in Plainfield IL and the great-great-grand-daughter of my Uncle Zacariah Cooke who lives in Wisconsin. If I am on the computer a message will pop up  that they are on line and then we can type messages back and forth to each other.  Today I have been on line with Marc.  I think it is magic.  That is how explain things I don't totally understand on the computer.  Today I sent an email to a person I graduated from UT.  He used to live in Cottonwood AZ but has moved to Safford AZ.  My email address had changed and so had his.  So he sent me a snail mail with his new address and email and now I have written him.  All of you that don's have a computer   should get one.  Then if you give me your email address or email me I can send my Column when I write it for the paper.  I write and send this to Dolores Sierra by email.  Well  to get back to recipes.  The net is also a great source for recipes. Since I have written this for over 6 years ,  I sometimes need a new source.

 

This month I went to the neighbors and called friends.  If any of you  Rode  With The Herons on Father's Day and came to Brettun and Black's Store  you may  have tasted Arlene Jhonson's Peanut Bars.  She got the recipe from a lady at her church.  I haven't tasted them but we sold them all. I called her and she gave me the recipe. 

 

Glazed Peanut Bars.

 

1/2c margarine or butter

1c flour

3/4c powdered sugar

Put all ingredients in a bowl and cut in shortening.  Then pat into a 9x13 pan. Bake in a 350 degree oven for 10 minutes.

When done sprinkle with dry roasted peanuts.  It takes almost a whole jar.  You may have a handful or two to munch.

On low heat or in the microwave melt together the following.

1c butterscotch chips

1/2c white syrup

2T butter or margarine

Mix together and pour over the peanuts.  This is the glaze.  Bake 5 minutes in a 350 degrees.  Don't cut until cool.

 

Thank you Arlene for this new unique recipe.  Darrell and Arlene are members of the Hampton Historical Society.  They are not native Hamptonians but they have been wonderful members of the Society.  They are always there when we have an event and always have their talents to contribute.  If only 1/4 of Hampton were so dedicated we would have a great organization.  How about all you people come down and give us a hand with this wonderful old building that is such a treasure in your community.

 

Another great member is  my neighbor Bobbie Beals.  Bobbie also goes to ceramics with me on Monday nights.  We have a lot of time to visit, because we also walk the bike path together.  We don't walk as much as we should but we try,  maybe one of these days we will do it every day.  There used to be a group of us that walked every day. That was long before the bike path.  Audrey Bunker ,  Betty Eggerich ,Lorie Kieffer, are a few I remember.  Then I went to work and didn't have time.  Would you believe that was about 30 years ago. Well Bobbie gave me four recipes.  Three are from her late sister Jeanne Elliott who lived in Orlando Florida.

 

Blueberry Salad

2-3oz packages raspberry gelatin

1-8oz can crushed pineapple drained 

1-15oz blueberry pie filling

1 c boiling water, 1c cold water

 

Topping

1-3 1/2oz cream cheese

1 -8oz sour cream

 

Dissolve  gelatin in boiling water, add cold water.  Add pineapple and blueberry pie filling

Let set in the refrigerator until it becomes set.  Then make the topping mixing together the softened cream cheese with the sour cream.  Then spread on the top of the gelatin mixture.  You could garnish with a few fresh blueberries or strawberries to make a red , white and blue dessert. This would be great to bring to the Hampton Historical Society Old Fashioned Picnic on July 7 at Brettun and Black's Store 601, 1st Ave Hampton. The time is 1:00

 

This recipe is Marshall Beals,  Bobbie's husband and they have been my neighbors more years than all of us want to admit.

 

Beer Bread

3c self rising flour

3 T sugar

12 oz can beer at room temperature.

Mix together and put into a prepared loaf bread pan.  Bake 375 degrees for 45 minutes.  This would be good at the picnic too

 

These next two recipes I think would go good together.  Bobbie said she put the frosting on an angel food cake.  I think it would go on any chocolate cake.

 

Peanut Frosting

3/4 c powdered sugar

1/2 t  vanilla

1/2 c peanut butter.  I would use the crunchy, but you might like smooth.

4 T hot coffee.

Add coffee until the frosting looks like it will spread easily.  If it gets too thin add more powdered sugar.

 

Wacky Chocolate Cake

3 c flour

2 t baking powder

2 c sugar

1 t salt

6 T cocoa

Put this in a 9x 13 pan.  Mix with a fork.

Make three holes.

in one put 2 t vanilla

in the next put 2t vinegar

in the last put 15 T Wesson oil

Cove with 2c cold water and mix with the fork.  Bake at 350 degrees for 30minutes.

 

These recipes are quick and easy for the hot summer time.  They will be great for a picnic.  Remember come and join us July 7 at Brettun and Black's Store.  If you can't come for the picnic, come and see us Sat or Sun 2:30 to 4:30.  If you are a member we could use people to mind the store.  Call 755-0362