I guess the weather is starting to become more fall-like. It was bound to happen. It dipped down a couple of nights and we even had a bit of frost on our windshields. If you haven’t already brought your produce in, you probably will soon. With all the ripe tomatoes you get, you will also have (I do) a lot of green ones to ripen off. I found a recipe using green tomatoes. Not a relish, not a pickle. It is a cake. I tried this one and it tastes like a spice cake. The tomatoes make it nice and moist, but don’t give it much (I couldn’t taste them at all) green tomato flavor.
My son really enjoys fried green tomatoes. I thought you might enjoy it as much as he does. My grandmother loves these as well. It is actually her recipe we use. She isn’t with us anymore and we miss her. Thanks, Gram!
I am also looking forward to a new recipe from a new friend. She was telling me about a chocolate cream pie she makes using cream cheese. She uses cream cheese and pudding in her filling. I’m not sure if she uses instant or cooked pudding. But…. Yummm. With the holidays just around the corner, I thought we could try this one for friends and family. I look forward to getting it and will share it with you as soon as I do. Enjoy.
Green Tomato Cake
1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1/2 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
4 cups chopped tomatoes
1 tablespoon salt
Directions: Wash, peel and dice green tomatoes. Sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander and rinse with cold water and drain.
Preheat oven to 350 degrees F. Grease and flour a 9×13-inch pan. Cream butter and sugar. Add eggs and beat until creamy. Sift together flour, raisins, cinnamon, nutmeg, soda and salt. Add raisins and nuts to dry mixture; add to creamed mixture. Add drained tomatoes and mix well. Dough will be very stiff. Mix well.
Pour into a prepared 9×13-inch pan. Bake at 350 degrees F (175 degrees C) for 40-45 minutes, or until toothpick inserted into cake comes out clean. Sprinkle with confectioner’s sugar or frost with your favorite caramel or cream cheese frosting.
Fried Green Tomatoes
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
5 green tomatoes, sliced 1/2 inch thick
1 cup crushed saltine crackers or bread crumbs (you can use seasoned or
unseasoned)
2 eggs, beaten
1/2 cup butter
Directions: In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers or bread crumbs in another bowl, and the beaten eggs in a third bowl.
Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3-5 minutes per side. Add more butter to the pan, if necessary. Serve hot.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
