Cucumber Fruit Salad

Cucumber Fruit Salad
Dorcas Annette Walker

Cucumbers and squash have a way of multiplying in one’s garden. In fact in a good year one begins to feel like they are being overtaken by the vines and the abundance of produce, almost like a Jack in the Beanstalk effect. You pick all the ripen cubes only to find the vines loaded the next day. The solution is either to sell the extra, give away to neighbors and friends, or even resort to begging unless one is fortified with recipes and ideas. A family favorite was my grandmother, Annie Lehman’s, Old-Fashioned Cucumber Salad where you peeled and thinly sliced a couple cucumbers, added one cup of water, two tablespoons vinegar, one teaspoon salt, and one tablespoons sugar. I’ve even tried all kinds of pickles- if you ever want to enliven up a guest dinner just bring out a new experiment of pickles- until my pantry shelves were loaded with the lovely cubes. The problem is you can pickle your family to death so I always keep my eyes open to new recipes that involve cumbers. We were out on the road in a revival service up in Indiana, where my husband was preaching, when at the parsonage I tasted a different kind of salad that intrigued me. I couldn’t believe my ears when I found out that the main ingredient was cucumber. I immediately begged for the recipe and have used many times since.

Sour cream has become a staple in most kitchens. It is used to make quick dips, thicken sauces, and as toppings on baked potatoes etc. Sour cream is a dairy product rich in fats obtained by fermenting regular cream, which produces lactic acid souring the cream. Sour cream can be stored in the refrigerator for more than a month after the expiration date, but if any mold forms on the cream’s surface the entire container should be discarded. See my tip for extending the use of sour cream on my blogspot under cooking tips. Sour cream is used primarily in the countries of Europe and North America often as a condiment. In the Ukrainian and Russia sour cream is added to borscht and other soups, in Mexican cuisine it is used to cool hot pepper components, and Hungarians use it as an ingredient in their recipes for ham-filled crepes. Crème fraỉche is a French heavy cream slightly soured that can be mixed with air into whipped cream and cooked without curdling. Smetana is a variety of a much heavier sour cream used in Central and Eastern Europe that is blended in thick soups, served on a plate with boiled dumplings, or mixed in salads.

Cucumber Fruit Salad is a smooth-tasting summery salad that blends cucumbers with fruit. This light, yet filling, cold salad is quick and easy to make ideal for hot summer days. I’ve also served the Cucumber Fruit Salad in the winter to bring back a whiff of summer. The Cucumber Fruit Salad adapts to any type of simple or formal meal. This recipe takes around twenty minutes to prepare and serves ten.

Cucumber Fruit Salad

Peel, slice, and dice up 2 large cucumbers in a medium bowl.
Mix in:
1 diced red apple
2 c red grapes sliced in half
½ c nuts (your choice)

Mix together:
3 tb sugar
1 (16 oz) sour cream

Pour over chopped mixture and blend well. Chill and serve. May garnish with fresh fruit!

Dorcas Annette Walker is a freelance writer, author, columnist, and photographer from Jamestown, TN. If you have any cooking tips or favorite recipes you are welcome to contact me by mail at: Dorcas Walker, 929 Wildwood Lane, Jamestown, TN 38556 or email me at: dorcaswalker@yahoo.com. For more information about the Walker family and Dorcas’ books check out her website at: www.dorcasannettewalker.com or htpp://dorcasannettewalker.blogspot.com for other Creative Mountain Cookin recipes.

Blueberry Smoothie Cheesecake

Blueberry Smoothie Cheesecake
Dorcas Annette Walker

To beat the heat this month I plan on giving recipes that are not only cool to the taste buds, but easy to whip up and serve. Each year the summer months find me avoiding my kitchen as much as possible. As the heat increases my body tends to feel sluggish and my appetite wanes- a condition that for some reason doesn’t affect the men of my household. After spending the day in the kitchen canning garden produce or trying to stay cool by hibernating in my air-conditioned house all I want is a menu that is fast and easy. Am I lazy or what? Thankfully there are plenty of recipes that fit that category. Now is the time of year to indulge in fresh fruits and veggies.

Smoothies are a cold beverage made from fresh fruit that is blended with crushed ice, frozen fruit, or yogurt with a milkshake-like consistency. Unlike milkshakes, smoothies do not contain cow’s milk or ice cream. Stephen Kuhnau the founder of Smoothie King claims to be the inventor of the smoothie drink in the late 1960’s. He worked as a soda jerk in his teens serving people milkshakes that he could not drink himself due to his dairy intolerance. So he developed a non-dairy blend of fruit drinks that he called smoothies. Today Smoothie King is the second largest smoothie franchise in the United States. Smoothies appeal to a wide range of people due to the sweetness of fresh fruit, the high nutritional value of dietary fiber, vitamins, and antioxidants. Not only are smoothies simple to make and a quick thirst quencher, but the possibilities of fruit blends are limitless. All you need is fresh fruit and a blender. You can even make your own home-made yogurt to use as a basis for smoothies.

Blueberry Smoothie Cheesecake is a creamy, cool-tasting, summer dessert that is sure to be an instant hit. This dessert is quick and easy to make and can be made up ahead of time. You can also substitute the blueberries for strawberries, raspberries, peaches or other fresh fruit to indulge your taste buds. This Blueberry Smoothie Cheesecake recipe takes around fifteen minutes to prepare and serves sixteen.

Blueberry Smoothie Cheesecake

Mix one package of crushed graham crackers with one melted stick of butter in a 9 x 13 baking dish, bake for ten minutes at 350º, and cool.

In a blender on high speed, grate up 2 c fresh blueberries or 1 pkg of frozen blueberries.

Mix together until smooth:
4 pkg cream cheese
1 c sugar
1 (8 oz) cool whip
Fold in grated blueberries and pour on cooled graham cracker crust. Chill and serve. May garnish with cool whip and fresh fruit!

Dorcas Annette Walker is a freelance writer, author, columnist, and photographer from Jamestown, TN. If you have any cooking tips or favorite recipes you are welcome to contact me by mail at: Dorcas Walker, 929 Wildwood Lane, Jamestown, TN 38556 or email me at: dorcaswalker@yahoo.com. For more information about the Walker family and Dorcas’ books check out her website at: www.dorcasannettewalker.com or htpp://dorcasannettewalker.blogspot.com for other Creative Mountain Cookin recipes.

Picnic Fare

Picnic Fare
Dorcas Annette Walker

Summertime is often when thoughts turn to outdoor picnics. The heat doesn’t seem quite as hot when one is at a park enjoying a picnic with family and friends. I remember when our children were young after spending a hot summer day canning garden produce in the kitchen I would often grab leftovers while my husband put our kid’s bikes in the trunk, we’d pile in the family car, and head to the local Pickett State Park a few miles down the road from our home. After eating our impromptu supper, my husband and I would relax in the shade while Dawn and Dwight rode their bikes or played in the park playground until dark. There was something soothing and relaxing feeling the mountain air slowly cool down around us for the night. Picnics don’t have to be confined just to summer. We started going to the park in the early spring and autumn finding out that we enjoyed those excursions even better than summertime when the park would often be filled with campers. There was something exhilarating about discovering newly opened spring flowers in the quietness of a spring evening or listening to autumn winds rushing through the treetops while watching our children play in the piles of colorful leaves swirling all around. No matter the season picnics are great bonding experiences. So to help celebrate summertime I’ve enclosed a couple of easy-to-make favorite picnic recipes for you to try.

Picnic Macaroni Salad
Boil 3 c macaroni with 6 c water and 1 tsp salt. Drain and rinse with cold water.
Add:
1 hard-boiled egg (chopped)
1 small onion (chopped) or 2 tb minced dried onions
3 tb sweet pickle relish
½ c fresh celery (chopped) or 1 tb dried celery leaves
1 tsp dried parsley
1 small red tomato (chopped)
2 c mayonnaise or salad dressing
salt and pepper to flavor
Mix all ingredients until the macaroni is well coated. Chill until ready to serve. Preparation time is thirty minutes and this recipe serves ten.


Fast & Easy Baked Beans
Bring to a boil and simmer together:
2 (16 oz ) cans or 1 large can of baked beans
¼ c brown sugar
1 tsp mustard
1 c catsup
¼ c dark syrup
Preparation time is thirty minutes and this recipe serves six.


Zesty Hamburgers
Mix together thoroughly and form into round patties:
2 lb ground beef
2 tb dried onion
½ c shredded cheese
½ c bacon bits
¼ c ranch salad dressing
Grill or fry in iron skillet each side until brown and cooked through. Place on hamburger bun and serve with favorite hamburger toppings. Preparation time is five minutes and this recipe makes six large hamburgers.


Homemade Lemon-aide
In two-quart pitcher mix:
1 c reconstituted lemon juice
1 c sugar
Fill with the rest of the pitcher with cold water and mix thoroughly until sugar is dissolved. Serve with ice. Preparation time is five minutes and this recipe makes two quarts of beverage. *Warning: This lemon-aide is an old-fashioned tart beverage drink!

Dorcas Annette Walker is a freelance writer, author, columnist, and photographer from Jamestown, TN. If you have any cooking tips or favorite recipes you are welcome to contact me by mail at: Dorcas Walker, 929 Wildwood Lane, Jamestown, TN 38556 or email me at: dorcaswalker@yahoo.com. For more information about the Walker family and Dorcas’ books check out her website at: www.dorcasannettewalker.com or htpp://dorcasannettewalker.blogspot.com for other Creative Mountain Cookin recipes.

Watermelon Summer Dessert

Watermelon Summer Dessert
Dorcas Annette Walker

Summer days often bring hot and humid weather. There is nothing like the taste of a cold watermelon on a hot afternoon or evening to quench your thirst. Every summer growing up I looked forward with anticipation to the first taste of watermelon. It wasn’t until I was married and living in the Mountains of Tennessee that I had my first experience of tasting a yellow watermelon grown by a local farmer. Surprisingly enough yellow watermelons taste just as sweet as the red ones. I didn’t believe it until I had tasted one for myself.

I was amazed at all the facts available about watermelons. The first recorded watermelon harvested occurred 5,000 years ago in Egypt. History says that a watermelon was once thrown at the Roman Governor Demosthenes during a political debate. He used the rind of that watermelon for a helmet as fought Philip of Macedonia. The word watermelon first appeared in the English dictionary in 1615. Early explorers used watermelons as canteens. The first cookbook published in the United States in 1796 contained a recipe for watermelon pickles. Over 1,200 varieties of watermelon are grown in ninety-six countries worldwide. In 1990, Bill Carson, of Arrington, Tennessee grew the largest watermelon at 262 pounds. The world record for eating a watermelon is held by Richard LeFever who ate eleven-and-one-half pounds of watermelon in fifteen minutes. Forty-four states grow watermelons; the three top producers are Florida, Texas, and California. By 1999 over four billion pounds of watermelon was produced in the United States. In Southern Russia beer is made from watermelon juice (do me a favor and don’t tell the bootleggers up here on the mountain) and they also boil down the watermelon juice to a heavy syrup like molasses for its sugar. While watermelons are found in various sizes and shapes Japan takes first place for its latest addition of square watermelons. Yep, farmers actually put the watermelons in square tempered glass boxes while the watermelon is still growing on the vine, which allows the full-grown watermelon to fit conveniently and precisely in a refrigerator shelf. I didn’t run down any prices, but it was noted that square watermelons are priced at a very high premium. If that doesn’t boggle your mind read this. Watermelons are African in origin and classified as a vegetable because they are related to cucumbers, pumpkins, and squash! Every part of the watermelon is edible; the seeds can be roasted while the watermelon rind can be used to make preserves, pickles, and relish. Watermelon is considered to be an ideal health food because it doesn’t contain any fat or cholesterol, it is an excellent source of A, B6 and C, contains fiber and potassium, and is certified as a heart healthy food by the American Heart Association. Watermelons are made up of 92% water and the National Watermelon Day is August 3rd.

This Watermelon Summer Dessert is a colorful and ideal summer dessert for picnics and family reunions. It takes about thirty minutes to prepare the Watermelon Summer Dessert and this recipe serves around twenty.

Watermelon Summer Dessert

Take one large ripe watermelon and cut lengthways (one-fourth off of the top) with a sharp knife. Scoop out the watermelon with a large spoon and set aside. Decorate the edge of the rind by cutting out inch, up-side-down triangles all around the top giving a zig-zag effect.

In a large bowl mix together:
watermelon cut into chunks
1 cantaloupe (peeled and sliced into chunks)
1 bag of frozen blueberries or 4 c fresh blueberries
Pour the mixed fruit into the watermelon rind until full and heaped up. You can store the remaining fruit in an air-tight container to refill the rind as needed. Chill and serve with a large spoon!

Dorcas Annette Walker is a freelance writer, author, columnist, and photographer from Jamestown, TN. If you have any cooking tips or favorite recipes you are welcome to contact me by mail at: Dorcas Walker, 929 Wildwood Lane, Jamestown, TN 38556 or email me at: dorcaswalker@yahoo.com. For more information about the Walker family and Dorcas’ books check out her website at: www.dorcasannettewalker.com or htpp://dorcasannettewalker.blogspot.com for other Creative Mountain Cookin recipes.

Mile-High Strawberry Pie

Mile-High Strawberry Pie
Dorcas Annette Walker

This week I’m sharing a recipe that Granny gave me a several summers ago. Strawberries signal the beginning of summer days here in Tennessee and this is the best strawberry pie I have ever tasted bar none. Granny, Leda Roysden, was born up here in the mountains of Tennessee and is known as a good ole fashion Southern cook. She has always been like a second mother to me and now through my daughter, who married her grandson, she is definitely part of the family. Many a Sunday when our kids were small, Granny would call me up on Saturday and say, “Don’t worry about cooking for Sunday dinner tomorrow. You just plan on coming to my house for dinner.” We always knew we’d leave Granny’s house stuffed full of delicious food. She also enjoyed trying out new recipes and would pass them along to me. So enjoy this fresh strawberry pie from Granny’s kitchen using light corn syrup.

Corn syrup is made using cornstarch composed mainly of glucose. Two enzymatic reactions are used to convert the cornstarch to corn syrup. Corn syrup keeps food moist, helps to maintain freshness, soften texture, add volume, prohibit crystallization, and enhance flavor. High fructose corn syrup is a group of corn syrups in variant where other enzymes processes are used to convert and increase some of the glucose into fructose then mixed with pure corn syrup to reach the final form with the resulting syrup being sweeter. This process was first developed by Richard O. Marshall and Earl R. Kooi in 1957 and refined by Japanese researchers in the 1970’s. It was rapidly introduced in many processed foods and drinks in the US around 1975-1985. High fructose corn syrup’s sweetness is comparable to table sugar thus making it useful to manufactures as possible substitutes for sugar in soft drinks and other processed foods.

My Mile-High Strawberry Pie captures the wholesome fresh taste of summer with each bite and will disappear fast. This recipe makes one Mile-High Strawberry Pie, takes around thirty minutes to prepare, and serves eight.

Mile-High Strawberry Pie

1 baked pie shell

Bring to a boil stirring constantly:
1 c sugar
3 tb cornstarch
3 tb light corn syrup
1 c water
Cook for five minutes until thick and clear.

Add:
1 (3 oz) pkg strawberry jello
Stir until dissolved. Pour over:
1-1/2 quart of fresh strawberries that are hulled
Mix until strawberries are coated, pour into baked pie shell, and let cool. May garnish with cool whip to serve!

Dorcas Annette Walker is a freelance writer, author, columnist, and photographer from Jamestown, TN. If you have any cooking tips or favorite recipes you are welcome to contact me by mail at: Dorcas Walker, 929 Wildwood Lane, Jamestown, TN 38556 or email me at: dorcaswalker@yahoo.com. For more information about the Walker family and Dorcas’ books check out her website at: www.dorcasannettewalker.com or htpp://dorcasannettewalker.blogspot.com for other Creative Mountain Cookin recipes.

Blueberry Lemon Crunch Cupcakes

Blueberry Lemon Crunch Cupcakes
Dorcas Annette Walker

In keeping with the holiday spirit this month my recipes will focus around the colors red, white, and blue. All the recipes that I give are first done in my kitchen to ensure that the end result tastes good. As my father often said, whenever I tried a new recipe in my teenage years, the proof is in the pudding! My father was raised on a farm growing up where simple yet filling food was served. Being Pennsylvania Dutch he lived by the motto, waste not, want not so we ate simply and economically. The few times I ventured to be creative in the kitchen my father would frown and eye the new dish suspiciously. I’d hold my breath as he’d grudgingly take a small portion while mumbling under his breath about such nonsense; watch him hesitantly take a bite as if it were poison, not relaxing until a smile would break out. If my father took seconds it was a triumphant moment. I feel the same sense of achievement from emails that I receive telling me of my recipes listed on my cooking blog that have been tried and have turned out terrific.

Condensed milk was first developed in the United States in 1856 and canned in Liberty, Mississippi as a safer method for milk storage by Gail Borden Jr. Prior to the nineteenth century drinking milk posed a health risk. Even so Borden’s new condensed milk was not well received in those early days as customers were used to watered-down milk with chalk added to make it white and molasses for creaminess. In 1861 the Union Army purchased Borden’s condensed milk for use in field rations. Although Borden received a patent in 1854, his condensed milk was not successful until 1885 when a competitor began marketing condensed milk. Probably of equal importance for the future of milk safety, was Borden’s requirements that farmers wash udders before milking, keep the barns swept clean, and scald and dry their strainers thus gaining a reputation for purity. By the late 1860’s condensed milk was a major product used in recipes for pies, candies, and other desserts. Condensed milk is made with cow’s milk and sugar reduced by evaporation to a thick consistency. One can of condensed milk equals one quart of whole milk and seven ounces of sugar.

I spied the Blueberry Lemon Crunch Cupcake recipe one day in a magazine (under a different name) using condensed milk and was intrigued as these cupcakes are frozen; a perfect dessert for summer. In anticipation I followed the instructions carefully but was disappointed with the end result. So I began to experiment and switch some of the ingredients until I came up with a nifty dessert. These Blueberry Lemon Crunch Cupcakes have a cool fruity, tangy taste, takes around a half an hour to prepare, and makes twenty-four cupcakes.

Blueberry Lemon Crunch Cupcakes

Mix together thoroughly in a large bowl:
24 lemon cream-filled cookies (crushed)
1 (21oz) can blueberry pie filling
1 c reconstituted lemon juice
Divide evenly into 24 cupcake papers lined in muffin pans.

Fold together with a Wisk:
1 (14 oz) can sweetened condensed milk
1 (8 oz) container cool whip
Spoon on top of cookie mixture and freeze for eight hours or until firm. Garnish with candies or sprinkles!

Dorcas Annette Walker is a freelance writer, author, columnist, and photographer from Jamestown, TN. If you have any cooking tips or favorite recipes you are welcome to contact me by mail at: Dorcas Walker, 929 Wildwood Lane, Jamestown, TN 38556 or email me at: dorcaswalker@yahoo.com. For more information about the Walker family and Dorcas’ books check out her website at: www.dorcasannettewalker.com or htpp://dorcasannettewalker.blogspot.com for other Creative Mountain Cookin recipes.