Moseley Roadside Market

Here are the Archives of all the recipes that have been sent out in the Moseley Minute Newsletter. To sign up for the Moseley Minute, contact us with your name and email address.

More recipes will be added, so check back often!  

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Desserts

Rhubarb Crumb Cake

1/2 cup shortening

1 1/2 cups packed brown sugar

1 egg

1 tsp. vanilla

2 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup buttermilk

2 cups finely chopped rhubarb

For the Topping

1/2 cup sugar

1 tsp. cinnamon

1/2 cup coconut

1/2 cup chopped nuts

In a mixing bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, and salt in a separate bowl. Add to creamed mixture alternately with the buttermilk. Fold in rhubarb. Spread into a greased 13 x 9 x 2 in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350 degrees for 35-40 minutes, or until it tests done.

Apple, Peach or Rhubarb Shortcake

 3/4 cup sugar

1 cup flour

1 tsp. baking powder

3 Tbsp. butter

1/4 tsp. salt

1/2 cup milk

2 1/2 to 3 cups fruit

1/2 cup sugar

1 Tbsp. cornstarch

1/2 tsp. cinnamon

1/4 tsp. salt

1 cup boiling water

Slice fruit into an 8 x 8 inch greased baking pan. Mix 3/4 cup sugar, flour, baking powder, butter, salt and milk until well blended. Pour over fruit. Mix 1/2 cup sugar, cornstarch, cinnamon and salt. Sprinkle over batter. Pour 1 cup boiling water over all. Bake at 375 for 45 minutes. Serve warm with ice cream or whipped cream.

Rhubarb Muffins

1 egg

1-1/4 cups packed brown sugar

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1-1/2 cups diced fresh rhubarb

1/2 cup chopped walnuts

TOPPING:

1/3 cup sugar

1 teaspoon ground cinnamon

1 teaspoon butter, melted

Directions:

In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins.

Bake at 375° for 20-25 minutes or until muffins test done. 

Yield: 1 dozen.

Blueberry Muffins

 2 cups flour

1/3 cup + 2 tbsp. sugar

1 tbsp. baking powder

1 tsp. salt

1 cup blueberries

1 egg

1 cup milk or buttermilk

1/4 cup melted butter

In a large bowl, combine flour, sugar, baking powder and salt. Stir in berries. Mix egg and milk and butter. Stir into dry ingredients until just moistened. Spoon batter into greased or paper lined muffin cups. Bake at 400* for 20-25 minutes.

Blueberry Bread

1/2 cup melted Butter

2/3 cup Orange Juice

1/2 cup Milk

3 eggs

3 cups Flour

3/4 cup sugar

1 tsp. salt

3 tsp. baking powder

1/4 tsp. baking soda

2 cups blueberries

1/2 cup chopped nuts

Beat melted butter, orange juice, milk, and eggs. Sift together flour, sugar, baking powder, and baking soda. Pour liquid over dry ingredients. Stir just till mixed. Add berries and nuts. Spoon into a greased and floured 9x5x3 in bread pan. Bake at 350 for 60-70 minutes or until middle tests done.

Blueberry Bars

1 cup softened butter

1/2 cup sugar

2 1/4 cup flour

3 eggs, lightly beaten

1 1/4 cup packed brown sugar

1 tsp. vanilla

1/2 tsp. salt

1 cup blueberries (or more if you prefer)

3/4 cup chopped walnuts

Preheat oven to 350. From the 2 1/4 cup flour, set aside 1 tbsp. of flour. In large bowl combine remaining flour, butter, and sugar. Mix until well blended. Press dough into a 13 x 9 x 2 in. pan. Bake 10 minutes or until lightly brown. In medium bowl, combine eggs, brown sugar, vanilla and salt. Mix until well blended. Dust blueberries with the 1 tbsp. flour. Fold into egg mixture along with nuts. Pour over prebaked crust. Bake 20 - 25 minutes or until center is set. Let cool.

Raspberry Buttermilk Muffins

 2 cups flour

1/2 cup sugar

2 tsp. baking powder

1 tsp. salt

6 tbsp. butter

1 beaten egg

1 cup buttermilk

1 cup fresh or frozen raspberries

Combine flour, sugar, baking powder, and salt. Cut in butter. Wisk egg and buttermilk together. Mix into dry ingredients until just moistened. Fold in berries. Fill greased or paper lined muffin cups . Bake at 400 degrees for 25 minutes or until lightly browned.

Squash Pie 

(Don't be afraid to try it folks, it's just like pumpkin)

1 1/2 cups squash (Mooregold works great)

1/2 tsp. salt

1 3/4 tsp. pumpkin pie spice

3/4 cup sugar

2 large eggs

12 oz. evaporated milk

 unbaked 9 inch pie crust shell

For the squash, cut in half and cover each half with plastic wrap. Microwave for 15-20 minutes, or until very tender. Discard seeds. Scoop out the cooked squash. Mash and beat with a blender until very smooth. Measure out 1 1/2 cups, making sure there are no lumps. Allow to cool. Stir sugar, salt, and pumpkin pie spice together. Beat eggs in a large bowl. Beat in squash and sugar mixture. Gradually Wisk in evaporated milk. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350. Bake for 40-50 minutes or until a knife inserted in the center comes out clean.

Baked Cranberries

4 cups cranberries

2 cups sugar

1 cup water

Oil a 9x13 pan. Put in cranberries, water and sugar. Cover. Bake at 350 degrees for one hour. Let cool, then uncover and stir.

Main Dishes and Appetizers

New Potatoes and Peas

1 pound tiny new potatoes

1 1/2 cups shelled peas, or frozen peas

1/4 cup chopped onion

1 tbsp. butter

1 tbsp. flour

1/2 tsp. salt

dash pepper

1 cup milk

Scrub potatoes; cut any large potatoes in half. In a medium saucepan, cook potatoes in a small amount of boiling salted water for 8 minutes. Add peas and cook 10-12 minutes more or till tender; drain. Meanwhile, in a medium saucepan cook onion in butter till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in potatoes and peas; heat through. Season to taste. Makes 2 - 4 servings

Onion Rings

3/4 cup flour

2/3 cup milk

1 egg

1 tbsp. vegetable oil

1/4 tsp. salt

1-2 large onions, sliced 1/4 inch thick and seperated into rings

Cooking oil for frying

For batter, combine flour, milk, egg, the tbsp. of oil, and salt. Beat with a fork just until smooth. In a large skillet heat about 1 inch of oil to 365 degress, give or take a little. Dip onion rings into batter; drain off excess batter. Fry rings, a few at a time. Turn once and cook till golden brown, about 2-3 minutes. Remove rings from oil to paper towels. Sprinkle with extra salt.

Keep onion rings warm in a 200 degree oven while finishing the other batches. Enjoy!

Ham and Bean Soup

1 16 oz bag dry navy beans

Onion, chopped

Parsley flakes

Marjoram

Oregano

Ham bone or precooked ham

Salt and Pepper to taste

Soak beans in water overnight. Drain and rinse. In about 10 cups of fresh water, mix beans, chopped onion, ham bone or precooked ham, and spices to taste. Bring to a boil; reduce heat. Cover and simmer for about 1 hour or till beans are tender. If using ham bone, remove from soup. Cut meat off bones and coarsely chop. Return to soup. Serve immediately.

Refrigerator Dill Pickles

Fill a 5 qt. ice cream pail with cucumbers that have been quartered. Add sliced onions, garlic, mustard seed, and dill.

 Stir together vinegar, water and salt. Heat until mixture is boiling. Pour over cucumbers. Let stand at room temperature for 2 days, uncovered. Put on the cover and refrigerate.

You can start eating the pickles about the 4^th day.