The holidays are just around the corner! It's time for family and family favorites! Do you have a request for that lost or forgotten holiday recipe? Or would you like to share a holiday favorite? Let's ask Auntie Emo!
Auntie Emo: "I hope you or one of your readers can help me find a recipe. I had been given a recipe for quiche made by using soup. I believe it was cheddar cheese soup. You put something like a bisquick bottom in and then the soup and some cream/milk ... but I just can't remember the rest. The gal that gave it to me was a Mormon gal and had some great recipes! You could hardly tell it wasn't made from scratch ... great for a working woman. It was sooooo good and now years have gone by and I really want to make it again."
J., of Juneau
C.T., of Douglas, sent via e-mail three of her personal favorite roasted pumpkin seed recipes. Thanks, C.T., for sharing with our readers. Keep those recipes coming!
ROAST: Rinse strings from 2 cups pumpkin seeds and pat dry. Mix seeds with 2 tablespoons vegetable oil and 1 teaspoon coarse salt; stir well to coat. Spread a single layer on rimmed baking sheet and bake 12 to 15 minutes in 350-degree oven. Taste. Add more salt if desired.
Use plain, or in my family, we like to mix things up a bit. Here are some of our favorites:
Variation 1: Use olive oil in place of vegetable oil and add 1 tablespoon EACH dried rosemary and basil with salt.
Variation 2: Add 2 teaspoons chili powder along with salt.
Variation 3: Add 1½ tablespoon curry powder and a pinch of cayenne pepper along with salt.
C.B., of Ketchikan, sent a letter regarding the Red Velvet Cake recipe:
"I read with great interest your two printings of the Red Velvet Cake recipe. This cake was the 'Birthday' cake of choice for many years for my family.
"My recipe differs from yours on several amounts of ingredients. Hwever, the one I figured disastrous is the 1 cup (2 cubes) of shortening, mine calls for ½ cup (1 cube) of butter. Many years ago when I was baking the cake for a birthday I mistakenly misinterpreted the ½ cup to be ½ pound of butter which would be 1 cup. The cake was a flop, fell flat, so I tried the second time making the same mistake as before. I had to bake the cake the third time after finally realizing I only needed one cube of the butter not two. That cake was a success.
"The other ingredients that differ are no water, 2 tablespoons of cocoa not 2 teaspoons, 2½ cups of flour not 2¼ and 1½ teaspoons of soda not 1 teaspoon."
C.B. did not share her complete cake recipe but did include her recipe for the Velvet Butter Frosting, and said, "Without a doubt, the best butter frosting I have ever tasted.
Velvet butter frosting
1 cup milk 2 tablespoons flour 1 cup (½ pound) butter 1½ cups powdered sugar 1 teaspoon vanilla
Mix milk and flour over low heat until very thick. Cool. Cream together butter, powdered sugar, and vanilla until light and fluffy. Add the cooled cooked mixture to the creamed mixture until just blended.
"I tried it once with green food coloring for Saint Patrick's Day - amusing results! Also in Indiana you can get a packaged mix for the cake."
Thanks, C.B., for your comments. Keep them coming!
Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to email@example.com. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.
Juneau Empire ©2013. All Rights Reserved.