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Eckert's Recipes

1:11 PM, May 17, 2013   |    comments
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Grandma Ruth's Peach Cake

1 Tbs. butter, softened

2-3 peaches, peeled and sliced

1 cup granulated sugar, divided

2 large eggs

1/2 cup flour

1 tsp. baking powder

1/2 cup boiling water

Whipped cream (garnish)

 

Preheat oven to 350°F. Butter 8 × 8 glass baking dish. Arrange peaches in prepared baking pan and sprinkle peaches with 1/4 cup sugar. In mixing bowl with electric mixer, beat eggs until very light, about 6 to 8 minutes; add remaining sugar 1 tablespoon at a time, beating after each addition. Stir in flour and baking powder. Gradually add water and mix well. Pour batter over peaches. Bake for 35 minutes; do not remove from pan while cooling. May be served warm or cool. When ready to serve, cut into 6 pieces and turn to see peaches. Top with whipped cream. Makes 6 servings. This recipe can be doubled and put into a 9 × 13 glass pan.

Confetti Salad with Ranch Dressing

Ranch dressing

1/4 cup buttermilk

1/4 cup sour cream

1 Tbs. apple cider vinegar

3 Tbs. olive oil

2 Tbs. chopped, fresh chives

1/8 tsp. salt, or more, to taste

1 large red bell pepper, cut into 1-inch rings (garnish)

Salad

1 cup couscous, uncooked

11/2 cups boiling water

3/4 cup diced zucchini

3/4 cup diced red bell pepper

3/4 cup fresh corn kernels (from about 1-2 ears)

1/2 cup diced celery

1/4 cup chopped fresh parsley

Salt and pepper to taste

 

To prepare dressing: Combine buttermilk, sour cream, vinegar, and olive oil in a small bowl and vigorously whisk mixture. Stir in chives and salt.

To prepare salad: Measure couscous into a medium bowl. Stir in boiling water. Cover bowl with plastic wrap and set aside until water is absorbed (about 10 minutes). Fluff couscous with a fork and let it cool at room temperature. Add  zucchini, bell pepper, corn, celery, and parsley to couscous and toss mixture well.

Pour enough dressing over couscous and vegetables to coat lightly, then toss again. Season salad with salt and pepper. Place a pepper ring on each serving plate and fill with salad. Makes 6 to 8 servings.

 

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