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asgfctr wmm mg IS «» -i - v - - * tmm ' xv'i | ", .• . s &&H ■ ■*■ **n §**«»», 5 v->, &. ; < ' . . ;■. * ; ;V yt ,\ f ,£'</ * ' , ' r ' v- - V W& APPLE PH Wm m f« MHH ■*• ■I : ] ■ v| ; & BMBj HOUSTON HOME JOURNAL Sold to the highest bidder Auction money helps those in need around the world By CHARLOTTE PERKINS Journal Staff Writer The big auction start ed off with a simple dessert: one peach cobbler topped with a lattice crust. When the bidding ended, Ben and Esther Martin of Crestview, Fla., were the top bidders at $225. Asked what they planned to do with the cobbler, Ben Martin said, “We’ll take it back to our church and let everybody have a little bite.” The auctioning of the cob bler has become the tradi tional start to the Peach Cobbler Mennonite Relief Auction, with the money going help people around the world who are facing famine, natural disasters, war, disease and poverty. The event was held at the Georgia National Fairgrounds on Friday and Saturday, with big crowds turning out for the pancake breakfast and the auction. The auctions, which go on at locations across the coun try, raise hundreds of thou sands to help those in need, and include not only baked goods but hand-crafted quilts and furniture, a variety of collectibles and gift items. Receipts for this year’s auc tion weren’t in yet at press time, but last year the Peach Cobbler Mennonite Relief Auction raised $33,000. Local sponsors included the Oil Lamp Restaurant in Perry and Kauffman Gazebos in Montezuma. Members of several Mennonite churches in Macon County were con tributors. The peach cobbler the Martins bought at the Mennonite Relief Auction Tea cakes, sugar cookies a longtime and easy favorite Tea cakes have been around for so many years, espe cially in the south. Most kitchens were well stocked with butter, sugar and flour, and that’s about all it takes for a tea cake. Just fill the cookie jar and watch them disappear. While they are so good very plain, they can be used for other things, such as making a good ice cream sandwich. Layer two or thee with straw berry and vanilla ice cream and Pass the cinnamon Don’t stop taking your medicine or following your doctor’s order, but if you’re having oatmeal each morning to lower your cholesterol you might want to spinkle a little cinnamon on it for good measure. According to a recent news report in the Boston Globe, a study done in Pakistan showed that 1/4 teaspoon of cinnamon daily “significant ly lowered blood sugar, triglyceries and LDL (or ‘bad’) cholesterol.” Oft to a good start Thee Lord’s Kitchen got off to a good start on Friday. There were probably more volunteers than needy people at the first free lunch, but those who came in need got a warm welcome, a good meal of spaghetti with meat sauce and joined in group singing. There were also donations of bread and non perishable snacks available for the guests to t jfjjl _ ' mm 1 mm p I Mi . - Journal/Charlotte Perkins Glen Short holds the peach cobbler that was the open ing item in the Peach Cobbler Mennonite Relief Auction while the auctioneer encourages higher bids. was a work of art with an old fashioned woven lattice crust. The recipe was kept a secret, but here’s one adapt ed from Bon Appetit that has the lattice crust and probably comes close. Peach Cobbler with freeze. When ready to serve, drizzle chocolate syrup over it. Tea cakes are delicious dunked in coffee or milk and shared with a friend. Keep some on hand just in case someone stops by- In my kitchen, I still have mam ma’s old cookie jar which is as old W r ': ' . LaHHL JE take with them. The free lunch will be held every Friday at Lattice Crust 3 lbs. peaches, peeled and cut into 1/4 inch slices 1 1/4 cups sugar 2 cups flour 1 teaspoon salt 3/4 cup Crisco or other shortening 3-4 tablespoons ice cold Jean Rea Cooking with Jean as I am. Mama Rea's Tea Cakes 2 sticks margarine, creamed with 2 1/2 cup sugar Add 4 eggs, one at a time 4 teaspoons baking powder 3 teaspoons vanilla 4 1/2 cups plain flour Let set overnight in refrigerator. Roll out, cut and put on greased cookie sheet. Bake in preheated 350 degree oven until light brown. fIH Journal/Charlotte Perkins Ben and Esther Martin were high bidders and got the cobbler for $225. water 1/2 cup butter, cut into small pieces 3 teaspoons sugar Combine peaches and 1 1/4 cups sugar in bowl. Let stand for at least 4 hours. To make pastry: combine flour and salt in bowl. Cut in shortening until mixture resembles coarse meal. Add in enough ice-cold water until dough holds together. Gather into ball and divide in half. Refrigerate dough until needed or at least 1 hour. Preheat oven to 350- degrees. Grease a baking dish (9x13-inch). Pour undrained peaches Christ Lutheran Church, which can be entered from Main Street or Carroll Street, and is in the building formerly used by the County Extension Service. If you’re not in need but want to help or just to enjoy the fellowship, there's a donation basket. Shown at left is one of the cooks, Gail Adams, handing out a plate of food from the kitchen. - Charlotte Perkins Scuppernongs Even if you grew up eating scuppernongs in season, you may not know that they are a vari ety of muscadines, which are the only grapes native to the continent. They can be eaten plain (throwing away the seeds and skin), or used to make scuppernong wine. The Perry Farmers Market, held only on Saturday mornings from 8 a.m. to noon, is still in full swing, and is a good place to meet friends and buy the freshest produce from area farmers. You can buy fresh scuppernongs there while into baking dish and dot with 1 stick butter (that was cut into pieces). Roll 1 piece of dough out on floured board to a 1/8- inch thick rectangle. Cut into 11 x 1-inch strips. Arrange strips across peaches in one direction only, spacing them 1-inch apart. Sprinkle with 1 1/2 tea spoons sugar. Bake for 35 minutes or until pastry is beginning to brown. . While cobbler is baking, roll and cut remaining dough in strips (same as above). After cobbler is out of oven, arrange strips on top Aunt DoHuft Tea Cakes 1 stick margarine 1 cup sugar 1 egg 1/2 cup buttermilk 2 cups flour 1/2 teaspoon soda 1 teaspoon baking powder 1 teaspoon vanilla Mix margarine, sugar, egg and vanilla. Add dry ingredients with buttermilk. Drop by teaspoons onto greased cookie sheet. Bake in 350 degree oven until light brown. WEDNESDAY, SEPTEMBER 19, 2007 Aunt Letha's Tea Cakes 4 1/2 cup flour 1 cup sugar 1 cup powdered sugar 3 eggs 1 cup cooking oil 2 sticks margarine (no low fat) 1 teaspoon cream of tartar 1 teaspoon soda 1 pinch salt 1 tablespoon vanilla Drop all ingredients into a large bowl and mix with a spoon See FA VORITE, page iB they last. There are also plenty of sweet pep pers and vine ripened tomatoes. \ k Jg. —■ . k ,‘ « flikf of peaches to form lattice. Sprinkle with remaining sugar. Bake for 35 minutes or until golden brown. Serve with ice cream. Shon-Hy Pie Phoebe Smith, one of the volunteers at the auc tion, made this traditional Pennsylvania Dutch des sert, which was served by the slice in return for dona tions. This is Smith’s recipe. Some readers will remem ber when this pie was made famous by Dinah Shore, who put “Shoo-Fly Pie and Apple Pandowdy” See A UCTION, page iB 1B