All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m


- Modified from Ambrosia Baking -
(My son, Todd Smith's recipe)


2 medium ripe bananas, (the riper the better) sliced into ½" pieces
1 ½ cup blueberries
¼ cup honey
1 cup uncooked quick oats
¼ cup chopped walnuts or pecans
½ tsp baking powder
¾ tsp cinnamon
Pinch of salt
1 cup fat free milk (or any milk you desire)
1 egg
1 tsp vanilla extract


Preheat the oven to 375 degrees. Lightly spray an 8" x 8" or a 9" x 9" ceramic baking dish with cooking spray, set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, ¼ tsp of the cinnamon, 1 Tbles of the honey and cover with foil. Bake 15 minutes until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts or pecans over the top.

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

                   CRÈME BRULEE FRENCH TOAST
                                (Todd's recipe)

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 Tbles corn syrup
8" - 9 " round loaf country style bread
5 large eggs
1 ½ cups half-and-half
1 tsp vanilla
¼ tsp salt
1 tsp Grand Marnier (optional)

1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 9: x 13" x 2: baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
2. In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over brad. Chill bread mixture, covered, at least 8 hours and up to 1 day.
3. Preheat oven to 350 degrees and bring bread to room temperature.
4. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
5. Serve hot French Toast immediately.
                             CORN PUDDING

¼ cup sugar
3 Tbles flour
2 tsp baking powder
1 ½ tsp salt
6 large eggs
2 cups whipping cream
½ cup butter, melted
6 cups fresh corn kernels (about 12 ears)

Combine first 4 ingredients. Whisk together eggs, whipping cream and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour into 9x13" pan. Bake 350 degrees for 45 minutes until brown and set. Let stand 5 minutes.

(6 cups frozen whole kernel or canned shoepeg corn, drained, may be substituted.)

Southwestern flair: Stir in 1 (4.5 oz) can drained chopped green chilies and ¼ tsp ground cumin.
                     LEMONADE ICED TEA
               (from Southern Living July 2009)

I'm not an Iced Tea lover, but add Lemonade - very refreshing! Martha Sue


3 cups water
2 Family-size tea bags
1 (1 ounce) package fresh mint leaves (about 1 cup loosely packed)
½ cup sugar
4 cups cold water
1 (16 ounce) can frozen lemonade concentrate, thawed
Garnish: Fresh citrus slices


1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes

2. Remove and discard tea bags and mint. Stir in sugar until dissolved.

3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
                              RICE PUDDING
(The Artist in the KITCHEN, a cookbook by The Saint Louis Art Museum)

"This is an authentic creamy Greek rice pudding. Chilling time is important for thickening."

Serves 10 - 12

10 cups milk
1 ¼ cups sugar, divided
1 stick cinnamon
1 cup medium or short grain rice
3 eggs
2 to 4 Tbles warm water
Ground cinnamon

Bring milk to boil in large saucepan. Add 1 cup sugar, stick cinnamon and rice and cook over low heat for about 45 minutes or until rice is soft. Remove from heat.

Beat together eggs, warm water and remaining sugar. Pour into milk mixture and cook over low heat until mixture boils gently and slightly thickens, about 15 minutes. Remove stick cinnamon.

Pour into glass or ceramic dish and sprinkle with ground cinnamon. Cool to room temperature then refrigerate for at least 2 hours.

                         GRANOLA SNACKS 
                        (an after-school snack)

"Might want to double the recipe, so as not to make it every day".

2 ½ cups crispy rice cereal
2 cups quick-cooking oats
½ cup raisins
½ cup packed brown sugar
½ cup light corn syrup
½ cup crunchy peanut butter
1 tsp vanilla extract

1. In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9 xx 13 inch baking dish with cooking spray.
2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.
                             TOMATO ASPIC
                           "For All Occasions"
           (Creative Cuisine from The Country Club of Missouri)

4 Tbles gelatin
1 cup cold, canned tomato juice
7 cups hot tomato juice
Juice of 2 lemons
2 cups celery, chopped
2 cups green peppers, chopped
1 small jar olives, sliced and drained
1 8-ounce tub sour cream
1 Tbles mayonnaise

Grease 12 cup ring mold. Soak gelatin in 1 cup cold tomato juice. Then dissolve in 7 cups hot tomato juice. Add juice of 2 lemons. When about set, add celery, green peppers and olives.

Mix mayonnaise and sour cream and serve as a condiment for the molded Aspic.

Serves 10 - 12
                    (from Cooking with the Seasons)

Zest of 2 lemons, grated (6 servings)
Juice of 2 lemons
½ cup olive oil
½ cup chopped fresh parsley
1 Tbles paprika
1 yellow turnip, peeled and cut into 8 wedges
1 large baking potato, cut into 6 wedges
2 carrots, peeled and cut into ¼ inch slices
1 parsnip, peeled and cut into ¼ inch slices
1 large sweet potato, peeled
Salt and pepper

Preheat oven to 375 degrees
In a mixing bowl, blend the lemon zest and juice with the olive oil, parsley, and paprika. Salt and pepper to taste. Add all the vegetables to the bowl and toss to thoroughly coat. Lift with a slotted spoon and arrange in a single layer on a baking sheet. Bake until vegetables are soft, about 25 minutes. Some vegetables may cook faster than others, depending on their ripeness and moisture content. The turnip will take the longest, followed in order by the baking potato, carrots, parsnip, and sweet potato. Remove the vegetables as they finish cooking.
(Variations: Crushed red or black pepper added to the oil mixture before coating the vegetables adds a robust taste.)

Other vegetables can be substituted in this recipe…
                                   PUMPKIN DIP
                     (from My Recipes - "Cooking Light")

Yield 12 servings (serving size 2 Tbles dip and 2 apple slices)


¾ cup (6 oz) 1/3-less-fat cream cheese
½ cup packed brown sugar
½ cup canned pumpkin
2 tsp maple syrup
½ tsp ground cinnamon
24 apple slices


Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and bat until smooth. Cover and chill 30 minutes. Serve with apple slices.
(from Allrecipes)
"Cute spice-apple cupcakes with dreamy caramel frosting even have sticks to make them look like candy apples."

1 (18.25 oz) package spice cake mix
1 1/3 cups water
1/3 cups vegetable oil
3 eggs
1 large Granny Smith apple, cored and chopped
35 carmels
¼ cup evaporated milk
½ cup chopped peanuts (or other, if preferred)
24 wooden sticks

1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners
2. Place cake mix into a large bowl, and pour in water, vegetable oil, and eggs. With an electric mixer on low speed, beat until moistened and combined, about 30 seconds. Increase mixer speed to medium, and beat for 2 minutes. Stir in the chopped apple, and fill the prepared cupcake cups about 2/3 full.
3. Bake in the preheated oven until lightly browned and a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove cupcake pans to a wire rack to cool.
4. When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined, about 4 minutes. Apread the carmel icing over the cupcakes, and sprinkle with chopped nuts. Insert a wooden stick into the center of each cupcake.


About This Recipe: "If you’re not feeling 100% and would like something simple to eat, this may be just what the doctor ordered." My mother made this when I was growing up and didn’t feel well…("I’d be tempted to use sugar instead of the salt, and raisins could be optional...")

4 slices white bread or 4 slices whole wheat bread, toasted
2 cups milk
¼ cup raisins (optional)
¼ tsp salt (or sugar!)
Cinnamon, if desired

1. Butter the toast and place in two soup bowls.
2. 2. Heat the milk with the raisins and salt.
3. Simmer for a minute or two, till the raisins plump.
4. Pour half the milk mixture over each serving.
5. Sprinkle with cinnamon, if desired.

(from my Pigtails and Frog legs family cookbook from Neiman Marcus)

1 cup uncooked rice
1 cup canned whole kernel corn, drained
1 tsp salt
1tsp pepper
2 cans (8 ounces each) tomato sauce
½ cup water
½ cup onion, chopped
½ cup green pepper, chopped
½ cup celery, chopped
¾ lb ground beef, uncooked
¼ cup water
4 strips bacon, halved

Preheat over to 350 degrees. Layer the following in a 2-quart baking dish with a tight-fitting lid: rice, corn, salt, pepper, 1 can tomato sauce, water, onion, green pepper, celery and ground beef. Pour the second can of tomato sauce and remaining water over layered ingredients. Lay 4 strips of bacon on top. Cover and bake for 1 hour. Uncover and bake for 15 – 30 minutes until bacon is crisp. Serves 6 to 8.

(The White House Chef Cookbook)
Rene Verdon

3 Idaho potatoes
1 cup sour cream’
½ cup diced avocado
2 tsp slt
Freshly ground black pepper to taste

1. Bake the potatoes until done. Halve the potatoes length wise and scoop out the insides with care.
2. Whip the potato pulp together with sour cream. Avocado, salt and pepper.
3. Fill the potato shells, dot with butter and bake in a preheated 375 degree oven for about 10 minutes until lightly browned.

(6 servings)

(from a March 1991 page from the Columbia Missourian)
The recipe, it says, is "From Minneapolis-St. Paul
Star Tribune

2 cups white flour
1 ½ tsp baking powder
3 Tbles sugar
¼ tsp salt
1 cup buttermilk
1 cup raisins

Stir together dry ingredients with wooden spoon until thoroughly mixed. Make a well in the middle and add buttermilk and raisins. Stir ingredients just enough to moisten. Turn dough on flat floured board and gently work with hands for 30 seconds. Add flour to make dough consistency thinner than bread dough but thicker than muffin dough. Flatten dough with hands to 1-inch thick.
Cut with round cutter or drinking glass. Lace on greased cookie sheet and cook for 12 – 15 minutes.
Wrap the scones in a tea towel while cooling. Serve warm with butter and marmalade.

(No oven temperature is suggested, but 350 degrees is probably what I’ve done in the past. This is my, obviously "old, stand-by" Irish Scone recipe.)

( from Seasoned with Love, A collection of recipes by Ramsey Creek Baptist Church)

1 (15 oz) box bran cereal with raisins
1 cup melted shortening or oil
3 cups sugar
5 tsp baking soda
4 eggs, beaten
2 tsp salt
1 quart buttermilk
5 cups flour

Mix bran cereal, sugar, flour, soda, and salt in extra large bowl. Add beaten eggs, shortening, and buttermilk. Mix well. Store covered in refrigerator and use as desired. Bake at 400 degrees for 15 to 20 minutes. Batter keeps for 6 weeks.