Butterhorns

I've been treated to these a few times over the years, thanks to my friend Claudette. Always a treat!

• 2 cups milk
• 1/2 cup granulated sugar
• 1 cup butter or margarine
• 1 tsp salt
• 1 tsp granulated sugar
• 1/2 cup warm water
• 1 Tbsp dry active yeast
• 6 cups flour
• 1 large egg, beaten

Scald milk in saucepan (if you do it in the microwave for about 3 minutes, there's no chance of it burning). Add next three ingredients. Stir to dissolve sugar and melt butter. Cool to lukewarm.

Stir second amount of sugar in warm water in small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.

Measure flour into large bowl. Make a well. Pour beaten egg into well. Add yeast mixture and milk mixture. Mix with spoon to moisten. Beat with spoon until mixed well. Cover with tea towel and let stand in a warm place (in oven with light on and door closed) for 1 hour. Gently stir down with spoon. Cover and let stand in warm place again for 30 minutes. Stir dough down.

Divide into 2 portions. Roll one portion on flour surface to 10 x 12 inch rectangle. Cut into 12 strips. Take each strip and roll slightly to smooth sides. Beginning with one end being the center, coil the rest of the strip around it. Pinch end to side of coil. Place two inches apart of baking sheet. Repeat with other portion of dough. Cover with tea towel and let rise in a warm place for 30 minutes. Bake at 375 for about 20 minutes.

Icing:

• 2 cups icing sugar
• 3 Tbsp butter or margarine, softened
• 2 Tbsp milk or water
• 1 tsp vanilla

Mix all ingredients together well, adding more icing sugar or milk for proper spreading consistency.

*It's recommended to double the icing recipe to have enough icing to do one recipe of butterhorns.

Cucumber Salad

Cucumbers! So many cucumbers! My garden is producing them in abundance. This is an easy way to use up some cucs. And good tasting too!

• 8 big cucumbers, sliced
• 1 cup chopped celery
• 1 1/2 tsp salt

Mix and let stand for 1/2 hour. Then drain. Mix following ingredients:

• 2 cups sugar
• 1 tsp celery seed
• 1 red and 1 green pepper, chopped
• 1 cup vinegar
• 1 tsp mustard seed

Stir until sugar is dissolved and pour over cucumbers. Stores in fridge for several weeks. Easy, peasy.

Peanut Butter Pie

Sorry no picture, I made this one for the guys on the field and transported it on a slightly slanted surface so by the time I got to the field most of the whip cream and chocolate syrup had run off. Definitely not worthy of a picture that day!

• 1 pkg (8oz) cream cheese, softened
• 1 cup plus 2 Tbsp creamy peanut butter, divided
• 1/2 cup sugar
• 1 carton (12oz) frozen whipped topping, thawed, divided
• 1 chocolate crumb crust (8 inches)
• 2/3 cup plus 2 Tbsp hot fudge ice cream topping, divided

In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup peanut butter and sugar; mix well. Fold in 3 cups whipped topping; spoon into chocolate crumb crust. In a microwave safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over the peanut butter layer and spread to the edges of the crust. Refrigerate for 2 hours.

Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.

Yield: 8 servings

* Personally I leave the piping of peanut butter out! It definitely has a nice rich taste of it without the extra on top!

Carrot Casserole

I was looking for a recipe that used carrots, as I have a long row of them in my garden. I tried this casserole recipe was pleased with how it turned out. The harvest crew were my guinea pigs. ;) I only used half of the recipe for half a dozen guys - big recipe!

Sorry, not the greatet picture! Was in a hurry to get the meal out the door to the hungry guys in the field.

• 8 cups sliced carrots
• 2 medium onions, sliced
• 5 tbsp butter, divided
• 1 can cream of celery soup, undiluted
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup shredded cheddar cheese
• 1 cup seasoned croutons

Place carrots in a saucepan and cover with water; bring to a boil. Cook until tender-crisp. Meanwhile in skillet, saute onions in 3 tbsp butter until tender. Stir in soup, salt, pepper and cheddar cheese. Drain carrots, add to soup mixture. Transfer to a greased 9 x 13 pan. Sprinkle with croutons. Bake, uncovered, at 350 for 20-25 minutes.

Yield: 10-12 servings

Freezer Corn

All year long we wait for the corn to be ready. So delicious! We really like the super sweet variety. This recipe is so buttery, sweet and salty all at the same time - perfect!

• 8 cups of corn (cut off cob)
• 1/2 cup butter or margarine
• 1/2 tsp salt
• 1/4 cup sugar
• 1 cup water

Put all ingredients in a large pot and boil for two minutes. Cool, bag and put in freezer. Include the water that is in the pot. When taking it out to use, put in corn in pot and heat on low until it's heated through. No need to add extra water, etc.

* I got this recipe from my Grandma, who said to use less sugar for super sweet corn, because it's already so sweet. I must have a hard time listening to directions; I ended up using the full sugar amount and found it to be great just the way it was. So adjust accordingly to your liking.

Strawberry Punch

This is a delicious punch and it's relatively inexpensive to make, which is always a plus! Thanks to my friend Claudette for sharing the recipe.

• 1/2 cup sugar
• 1 litre of pink or regular grapefruit juice
• 1 can of frozen lemonade
• 1 can of frozen berry punch
• 1 package strawberry koolaid
• 4 cups frozen sliced strawberries
• 2L sprite
• ice cubes

Mix all ingredients in a large punch bowl. Do not add water.

Serve over ice and enjoy!

Creamy Mushroom Pasta

• 3/4 oz (22g) pkg dried porcini mushrooms
• boiling water

• 1.5 cups (375 ml) medium bow (or other) pasta
• boiling water
• salt

• 1 tbsp Cooking oil
• 3 cups Sliced brown (or white) mushrooms
• 1 cup Chopped low-fat deli ham

• 2 tbsp All-purpose flour
• 2 cups milk
• 1/2 cup low-sodium prepared chicken broth
• 1 tbsp Dijon mustard
• 1/4 tsp Pepper

• 1 cup Frozen peas
• 1/4 cup Chopped fresh parsley

• 2/3 cup Grated light sharp Cheddar cheese

Put porcini mushrooms into small bowl. Pour boiling water over top until covered. Let stand for about 20 minutes until softened. Drain. Rinse with cold water. Squeeze to remove excess liquid. Discard stems. Thinly slice caps.

Cook pasta according to directions. Drain. Cover to keep warm.

Heat oil in large frying pan on medium-high. Add porcini mushrooms, brown mushrooms and ham. Stir. Cook for about 5 minutes, stirring occasionally, until mushrooms start to brown.

Add flour. Heat and stir for 1 minute. Slowly add milk, broth, mustard and pepper, stirring constantly. Heat and stir for about 5 minutes until boiling and thickened.

Add peas and parsley. Heat and stir for about 5 minutes until peas are heated through. Remove from heat.

Add cheese. Stir until melted. Add to pasta. Stir until coated. Serves 4.

1 serving: 503 Calories, 14.4 g fat, 5 g fibre, 870 mg sodium.