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Cooking in the Heartland

staff Published: April 1, 2010 10:51 AM

Ground cherry pie

Ground cherries, also known as husk tomatoes, produce tiny tomato-like fruits in papery husks on low, lanky bushes.

2 1/2 c. pitted ground cherries

1/2 c. packed brown sugar

1 tablespoon all-purpose flour

1 tablespoon water

1 (9-inch) pie shell

3 tablespoons all-purpose flour

3 tablespoons granulated sugar

2 tablespoons butter

Preheat oven to 425F. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and one tablespoon flour and sprinkle over cherries. Sprinkle water over top.

Mix together the 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.

Bake for 15 minutes. Reduce oven temperature to 375F and continue to bake for 25 minutes.

Dilly bread

1 c. warmed cottage cheese

1 package dry yeast (dissolved in 1/2 c. warm water)

1 tablespoon dry onion flakes

1 tablespoon melted unsalted butter

1 teaspoon salt

1 unbeaten egg

1/4 teaspoon baking soda

2 1/4 to 2 1/2 c. all-purpose flour

2 tablespoons granulated sugar

2 teaspoons dill seed

Mix all ingredients, except flour, in a large bowl. Gradually stir in flour to make a soft dough. Put in a warm draft- free place and cover with a damp cloth. Let rise until doubled in bulk (about 1 hour).

Knead on a well floured board. Divide in half and place in greased pans. Cover with damp cloth and let rise until double in bulk.

Bake 40 to 50 minutes at 350F.

Brush with butter and sprinkle with salt while still hot.

Amish turnips

2 c. cooked turnips

2/3 c. bread crumbs, divided

1 tablespoon butter

2 tablespoons brown sugar

1 c. milk

1 egg

Salt and pepper to taste

Cook turnips until tender. Drain, mash and then add 1/2 cup bread crumbs, saving remainder for top. Add egg, sugar, milk, salt and pepper to taste. Mix together; pour into greased baking dish. Dot with butter and remaining crumbs. Bake 45 minutes at 375F.

Six layer casserole

2 c. raw ground turkey

2 c. sliced New England potatoes

2 c. chopped celery

1/2 c. diced red onions

2 teaspoons salt (or to taste)

1/4 teaspoon cracked pepper

1 c. diced green pepper

Thin slices onions, optional

2 c. canned stewed tomatoes

Grease a casserole dish. Sprinkle each layer with salt and pepper before adding the next layer. Place potatoes in the bottom of the casserole. Add the layer of celery. Add the layer of turkey. Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture. Bake for 2 hours at 350F.

Crows nest pudding

1 c. granulated sugar

1 egg

1 teaspoon baking powder

1/2 c. milk

1 teaspoon vanilla extract

1 tablespoon butter

Flour, as needed

1 teaspoon nutmeg

Pudding Filling

1 1/2 c. milk

1 1/2 c. water

1/2 c. granulated sugar

2 tablespoons cornstarch

1 tablespoon whole wheat flour

2 tablespoons cocoa powder

1 teaspoon pure vanilla extract

For a fresh flair to the pudding, add citrus zest to the top by grating an orange or lemon to garnish.

Cream the butter and egg; add the sugar and baking powder; mix well; add the milk and vanilla extract; mix well. Add enough flour to make a little stiffer than cake batter and bake in 9x13-inch pan at 375*F for 20-30 minutes. When cool cut in little squares and top with filling.

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