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APPLE BREAD 1/2 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/3 c. sour milk or orange juice
1 c. chopped cooking apples (no need to peel)
1/3 c. chopped walnuts In mixer, cream margarine and sugar. Add eggs and vanilla. Combine flour, soda and salt. Add to mixture and alternate with liquid. Add apples and walnuts. Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350.
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APPLE SAUCE LOAF
1/2 c. shortening
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. applesauce
1/2 c. nuts Cream together shortening and sugar. Add eggs and mix well. Sift together dry ingredients and gradually add to mixture. Stir until well mixed and add applesauce and nuts. Bake at 350 for 1 hour. Mix together 1/2 cups powdered sugar and 1 tbsp. water and pour on cake while still warm.
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Garlic Soup
Ingredients
- 2 cups garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion (1/4-inch dice)
- 1 cup finely chopped leek, white part only
- 1/2 cup diced celery (1/4-inch dice)
- 1 bay leaf
- 1 tablespoon grey salt
- 1 cup diced, peeled, russet potatoes
- Freshly ground pepper
- 4 to 5 cups chicken stock or canned low salt chicken broth
- 1 tablespoon coarsely chopped fresh oregano leaves
- 4 cups roughly chopped spinach leaves
- 1 cup heavy cream
Directions 1. Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a small pan of salted water and bring to a boil. 2. Drain and repeat twice to remove the garlic's heat and leave only the sweetness behind. 3. Heat the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. 4. Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper, to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes. 5. Remove soup from the heat and cool to room temperature. Place cooled pot with soup in refrigerator to chill. 6. Next day, re-heat soup over medium heat. Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach. Blend until smooth (either with hand-held immersion blender or by transfering to a blender**). *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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MORNING GLORY MUFFINS
1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
Sift together the sugars, flours, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the dry ingredients and stir to blend well. Spoon mixture into cupcake tins lined with muffin papers. Fill to brim of each cup. Bake in preheated 350 degree oven for 35 minutes. Toothpick inserted into the middle of muffin will come out clean when muffins are done. Cool muffins in pan for 10 minutes then turn out on rack to cool. Yield is 16 muffins. Muffins improve even more after 24 hours. Freezes well |
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GOLDEN HERB ROLLS
2/3 cup milk
1/2 cup (1 stick) butter or margarine
1/4 cup water
4 cups all-purpose flour, divided
1/3 cup granulated sugar
1 package quick-rising yeast
2 teaspoons dried savory leaves, crushed
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds
Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120º F. to 130º F. Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft-free place for 10 minutes or until doubled. Spoon into prepared muffin cups, filling 1/2 to 3/4 full. Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack.
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Crock Pot Zuccini Casserole - 1 red onion, sliced
- 1 green pepper sliced in thin strips
- 4 medium zucchini, unpeeled, sliced
- 1 16 oz can diced tomatoes (undrained)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1 TBS
- 1/4 cup freshly grated Parmesan cheese
Combine all ingredients except butter and cheese. Place in a slow cooker and cook on low for 3 hours. Dot casserole with butter and sprinkle on cheese. Cook for 1-1/2 more hours on low.
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Garlicky Pot Roast Ingredients - 1 boneless beef chuck roast (about 3 pounds)
- 10 cloves garlic, peeled and cut in 1/2 lengthwise
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 2/3 cup water
Directions: 1. Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 1/2 inches deep all over the pot roast.
2. Using your fingers, insert the garlic cloves as deep into the slits as possible.
3. Season the roast on all sides with the salt and pepper.
4. In a Dutch oven, heat the oil over high heat. Carefully add the meat.
5. Sear the meat on all sides until very well browned, 4 to 6 minutes per side.
6. Add the vegetables, carefully add the water and cover the pot.
7. Reduce the heat to low to medium-low and cook until the roast is very tender, 3 to 3 1/2 hours, turning 2 or 3 times during the entire cooking time, adding a little more water, as needed so that a little liquid always is on the bottom of the pan.
8. Transfer the meat to a platter and let rest 10 minutes. Slice or pull the meat apart into serving pieces and drizzle the pan juices over the top.
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Harvest Scalloped Corn - 2 cups whole kernal corn, frozen
- 2 cups potato chunks, peeled
- 2 cups broccoli florets
- 1/2 cup thinly sliced celery
- 1 cup Italian bread crums
- 1 1/2 cups sour cream
- 2 eggs, beaten
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/4 cup shredded carrots
- sea salt to taste
Combine corn, potatoes, broccoli and celery. Pour into greased rectangular baking pan. Sprinkle bread crumbs over vegetables. Beat eggs, sour cream, milk and garlic together. Pour over vegetable mixture. Bake at 350 degrees for 35 to 40 minutes, until set in the center. |
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Salem Witch Pudding
4 eggs, seperated
1 1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remainging eight ingredients; mix together well; and then fold in the egg whites. Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.)
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Sour-Cream Apple Pie This divine recipe from the Silver Palate Cookbook is an apple pie lover's dream! Serve warm or cool, topped, if you like with whipped cream or vanilla ice cream.
INGREDIENTS: CRUST: - 2 1/2 C unbleached all-purpose flour
- 5 T granulated sugar
- 3/4 t salt
- 3/4 t ground cinnamon
- 6 T sweet butter, chilled
- 6 T shortening, chilled
- 4 to 6 T apple cider or juice, chilled
FILLING: - 5 to 7 tart apples
- 2/3 C dairy sour cream
- 1/3 C granulated sugar
- 1 egg, lightly beaten
- 1/4 t salt
- 1 t vanilla extract
- 3 T unbleacked all-purpose flour
TOPPING: - 3 T brown sugar
- 3 T granulated sugar
- 1 tsp. ground cinnamon
- 1 C shelled walnuts, chopped
PREPARATION: CRUST: 1. Sift flour, sugar, salt and cinnamon into a bowl. Cut in butter and shortening with a fork or pastry cutter until mixture resembles rolled oats. 2. Moisten with just enough cider, tossing ingredients lightly with a fork, to permit the dough to be formed into a ball. Wrap and refrigerate for 2 hours. 3. Cut off one third of the dough and return it to the refrigerator. Roll out the other two thirds between 2 sheets o f wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. 4. Preheat oven to 350 degrees F. FILLING 1. Peel, core and thinly slice apples; drop slices into a mixing bowl. 2. Whisk together sour cream, sugar, egg, salt, vanilla and flour in a small bowl. Pour mixture over apples and toss well to coat. Spoon apples into a pastry-lined pie pan. TOPPING: 1. Mix sugars, cinnamon and walnuts together and sprinkle evenly over apple filling. 2. Roll out remaining pastry between sheets and wax paper to form a 10-inch circle. Cut into 1/2 inch strips, and arrange these lattice-fashion over apples; trim ends of strips and crimp edge of crust decoratively. 3. Set pie on the middle rack of the oven and bake for 55 to 65 minutes. If crust browns too quickly, cover looslely with foil. Pie is done when juices are bubbling and apples are tender. 4. Serve warm or cool, topped, if you like with whipped cream or vanilla ice cream.
PREP/COOK INFORMATION: Prep time: 30 minutes
Cook time: 55 minutes
Serves: 6 NUTRITIONAL INFORMATION:
Calories: 797
Carbs: 96
Fat: 43 grams
Protein: 13 grams
Source: by Julee Rosso & Sheila Lukins The Silver Palate Cookbook
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Pumpkin Pecan Cheesecake - 2 cups mashed pumpkin
- 1 10 oz package cream cheese
- 1/2 cup milk or vanilla soymilk or ricemilk
- 3/4 cup chopped pecans
- 2 eggs, beaten
- 1/2 cup sugar
- 1/4 cup rum (optional)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Combine all ingredients, pour into graham cracker crust. Bake at 325 degree for one hour, or until a knife inserted in middle comes out clean. |
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JACK-O-LANTERN CHEESE BALL
2 c. shredded cheddar cheese
4 oz. package cream cheese, softened
1/4 c. solid pack pumpkin
1/2 c. pineapple preserves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 pretzel rod, broken in half
Decorations: - Dark rye bread,
- red pepper,
- black olive slices,
- parsley sprigs
- Assorted crackers
Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.
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American Blessing Mix - 2 cups Bugles brand corn snacks
- 2 cups small pretzels
- 1 cup candy corn
- 1 cup dried fruit bits or raisins
- 1 cup peanuts or sunflower seeds
- 1 cup M & M’s
- 16 Hershey’s chocolate kisses
In large bowl GENTLY mix all except Hershey’s Kisses place 1/3 �?½ cup Blessing mix in small treat bag or “baggie�?Add ONE Kiss to each bag
Bugles Shaped like cornucopia or Horn of Plenty, a symbol of our Nation’s abundance
Pretzels Arms folded in prayer, a freedom sought by the founds of our country
Candy Corn Sacrifices of the Pilgrim’s first winter. Food was so scarce that the Settlers survived on just a few kernels of corn per day
Nuts / Seeds Promise of a future harvest, one will reap only if the seeds are Planted and tended to with diligence
Dried Fruit Harvest gift of our bountiful land
M & M’s Sweet memories of those who came before us to guide us to a blessed future
Hershey’s The love of family & friends that sweetens our lives
Kiss |
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