Gayle’s Galley May 2024
Scalloped Potatoes
3 lbs potatoes peeled, sliced as thin as possible
2 tablespoon butter
1 onion chopped
2 garlic cloves minced
2 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dry rubbed sage
1 teaspoon dried parsley
1 ½ cups milk
2 cups cheddar cheese, shredded
Preheat oven to 350F. Bring a large pot of water to a boil and add
sliced potatoes. Parboil for about 5 minutes. Drain well.
Heat a skillet over medium heat. Add butter and chopped onions. Cook
until onions are tender - then add minced garlic. Cook for an additional
minute. Stir in flour, salt, pepper, dry rubbed sage and dried parsley.
Slowly add the milk while stirring constantly. Remove from heat.
Layer half of the potatoes in a lightly greased 9"x13" baking dish
followed by about half of the sauce and shredded cheese. Layer
remaining potatoes and top with remaining sauce and shredded
cheese.
Cover dish with foil and bake for 25 minutes. Remove foil and cook for
an additional 15 - 25 minutes until top is golden and bubbly. Remove
scalloped potatoes from the oven and let cool.
Raisin and Apricot Tea Bread
1 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 c unsalted butter, melted
1 c sugar
2 large eggs
2 tsp vanilla extract
1 1/2 c sour cream
3/4 c golden raisins
3/4 c Thompson raisins
1/4 c chopped apricots
¾ c chopped pecans (optional)
Preheat oven to 350F. Grease and flour a 9x5" loaf pan.
In a small mixing bowl, combine the flour, baking powder, nutmeg,
salt and cinnamon. Set aside.
In a large mixing bowl, whisk together the butter, sugar, eggs, vanilla
extract and sour cream. Stir in the golden raisins, Thompson raisins,
apricots and pecans.
Add the dry ingredients to the butter mixture, combining until smooth.
Spoon batter into the loaf pan and bake for one hour, or until a
toothpick inserted into the centre of the loaf comes out clean. Let cool
in pan for 10 minutes; remove to a wire rack and let cool completely.
There are so many terrific cooks and bakers in the HYC community. If you have a recipe that you think HYC members would enjoy, please send it to
gayle.martin@sympatico.ca
