Category Archives: Recipes

Pumpkin Pecan Bread

Pumpkin Pecan Bread

5 tablespoons of salted butter

½ cup sugar

½ cup brown sugar

1 large egg

2 egg whites

1 teaspoon vanilla extract

1 ½ cup plan pumpkin puree

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

½ cup heavy whipping cream

½ cup chopped pecans

Preheat oven to 350 and grease loaf pan. Mix butter and sugars add egg and egg whites along with vanilla, Mix well, add pumpkin and mix for at least 30 seconds on high. Combine flours, soda, powder and salt in a separate bowl.  Mix a little of the flour mixture into the butter mixture then some of the whipping cream then flour then cream ending with flour. Mix in pecans.  Pour batter into prepared loaf pan bake for 1 hr. and 15 min or until tooth pick inserted into middle comes out clean. Cool on wire rack in pan for at least 10 min then remove from pan to rack to cool completely.

I have tried this recipe using ½ the amount of sugar, be sure to sub in flour for the amount of sugar you leave out. Tastes less desert-y but still very good.

Cookies – Soft Fruit

Cookies – Soft Fruit                                                                                        LHC

“This was given me by the wife of my first beau, when they visited us years ago!  She used persimmon pulp, I’ve tried banana and applesauce.” (LHC)

½ cup Butter

1 cup Sugar

2 Eggs

1 tsp Baking soda

1 cup Fruit pulp (banana, applesauce, etc.)

2 cups flour

½ tsp Salt

½ tsp Cloves

½ tsp Cinnamon

½ tsp Nutmeg

1 cup Raisins

1 cup or less Nutmeats

Cream butter and sugar

Add eggs and mix well

Dissolve soda in fruit pulp and add to creamed mix

Sift dry ingredient mix into creamed mix along with raisins and stir

Drop by tsp on greased cookie sheet

Bake at 350 for 10 – 12 min.

Sweet Potato Crunch 2

Sweet Potato Crunch 2

3 Cups boiled mashed sweet potatoes

2 eggs

¼ cup butter

½ cup coconut

1 teaspoon vanilla

Mix well and pour into a greased baking dish 9×9 should work well.

Topping

¼ cup butter

½ cup whole wheat flour

½ cup brown sugar

1 cup chopped nuts (walnuts or pecans work well)

Mix topping ingredients and sprinkle over sweet potato mixture. Bake covered at 350 for 25 minutes then uncover and bake additional 15 minutes

Pie – Cherry – Lattice top

Pie – Cherry – Lattice top                                                                             TWC

 

8”            9”            (Inside at top)

1 can      2 cans    14 ½ oz ea. Tart red cherries (water pack)

2/3 c      1 ¼ c      Sugar

3 Tbsp   6 Tbsp   Corn Starch

½ Tbsp  1 Tbsp   Butter

2 drops 4 drops Almond extract

1              2              Pie pastry circles

Drain cherries – reserving ½ / 1 cup juice

In saucepan, combine ½ of sugar, corn starch, & dash of salt

Stir in reserved juice

Cook and stir over medium heat until thickened and bubbly

Cook and stir one minute more

Remove from heat and stir in remaining sugar, cherries, butter, & almond extract

Let stand while preparing pastry

Line pan with pastry

Fill with cherry mix

Add lattice top

Cover edges with foil

Bake at 360 for 25 min. on cookie sheet (to catch any drips) then remove foil

Bake another 15-20 / 20-25 min. until golden brown

Cool well before serving (otherwise filling will be runny)

Cookies – Thumb Print

Cookies – Thumb Print                                                                                  TWC

 

2 cups All-purpose Flour

½ tsp Salt

1 cup Butter (2 sticks)

½ cup Brown sugar packed

1 ½ tsp Vanilla extract

½ tsp Almond extract

Marmalade, Jam or Chocolate

½ cup Confectioner’s Sugar (powdered)

Mix flour and salt – set aside

Cream butter and sugar until light and fluffy

Add vanilla and almond

Add ½ cup flour at a time until just blended

Chill dough 1-2 hours

Form 1 inch balls on  ungreased cookie sheet 2 inches apart
Make deep print and fill with choice of jam or chocolate

Bake at 325 for 15 min.

Cool – then sprinkle with powdered sugar

Cookies – Sugar Spritz

Cookies – Sugar Spritz                                                                                   NCC

1 cup Butter

1 cup Sugar

3 Eggs

1 ½ tsp Vanilla

3 ½ cup Flour

2 tsp Baking powder

½ tsp Salt

Cream butter and sugar

Mix in eggs and vanilla

Sift dry ingredients together, adding slowly

Using pastry press, form cookies on ungreased cookie sheet

Bake at 375 for 8 – 10 min.

Makes 7 – 8 doz.

Homemade Cheese Crackers

Homemade Cheese  Crackers

8 ounces grated sharp cheddar cheese

3 tablespoons unsalted butter, at room temperature

1 tablespoon vegetable shortening (or substitute 1 tablespoon unsalted butter)

1 teaspoon sea salt

1 cup flour

2 tablespoons ice water

Combine the cheese, butter, shortening and salt in a food processor or in the bowl of a stand mixer fitted with the paddle attachment.

Add the flour and pulse or mix on low speed until the mixture is combined. Add the ice water slowly with the mixer or food processor running. The dough will just start to come together, you may need to add a few more drops of water, but go slowly so you don’t overdo it. Gather up the dough and pat it into three disc shapes. Don’t knead it or mess with it too much. Wrap the discs tightly in waxed paper or parchment and refrigerate for at least an hour, or until you’re ready to bake the crackers. The dough can be refrigerated like this for up to 5 days.

Preheat the oven to 350 degrees F. Let the dough sit out at room temperature for about 20 minutes, and cut a piece of parchment paper to fit your favorite baking sheet.  Gently begin to roll the dough out directly on the parchment paper. It might be hard at first but keep at it. Roll the dough quite thin, to a thickness of about 1/8 inch.  Cut the crackers into 1 inch squares. Poke a hole in the center of each cracker with a skewer. Along with being decorative, the hole allows the steam to escape which helps your crackers bake up nice and crisp. Use a sharp spatula to separate the crackers gently on the parchment paper and transfer the whole paper to a baking sheet. Bake the crackers for about 12 to 13 minutes, or until lightly browned around the edges. Cool the whole sheet on a wire baking rack and repeat with the remaining dough. You can serve the crackers warm, or cool them completely and store them in a container with a tight fitting lid.  This recipe makes about 8 dozen crackers.

Sweet potato crunch

Sweet potato crunch

4 medium sweet potatoes (cooked, skinned and cut in to chunks)

2 eggs

½ stick butter

½ cup sugar

1 teaspoon vanilla

Mix all ingredients except the sweet potatoes. Put sweet potatoes in the bottom of a 1 quart casserole dish and pour egg mixture over the potatoes.

Topping

¼ cup butter

½ cup flour

½ cup brown sugar

1 cup nuts (pecans or walnuts are good)

Cover sweet potatoes with topping bake covered for ½ hour at 350 degrees then remove cover and return dish to oven bake 15 more minutes or until topping to toasted.

Butternut Casserole

Butternut Casserole

2 pounds Butternut Squash

½ cup chopped onion

2 tablespoons butter

2 ½ cups herb seasoned croutons

½ teaspoon salt

1/8 teaspoon pepper

1 cup chicken broth

1 ½ cup cooked cubed chicken

½ cups shredded cheese (American or cheddar)

Halve squash remove seeds and pulp place cut side down in shallow baking dish. Bake at 375 until tender about 45 minutes. Remove squash from the skin and mash.

In a sauce pan cook onion in butter till tender, stir in croutons, salt and pepper. Add broth and toss, stir in mashed squash and meat. Place mixture in 1 and ½ quart casserole dish and cover. Bake at 375 about 30 minutes or until bubbling, uncover top with cheese and return to oven bake 15 minutes.

Granola

Granola

3 cups rolled oats

1 cup whole wheat flour

¼ cup brown sugar

1 ½ teaspoons cinnamon

½ teaspoon salt

¼ teaspoon ginger

Mix together in a large bowl and make a well in the center.

Add

¼ cup olive oil

¼ cup honey

¼ cup milk

¾ cup dried fruit

¼ cup sunflower seeds

1/8 cup flax seeds

¼ cup sliced almonds

Mix well making sure to use all loose flour has been incorporated. Spread in 9×13 inch pan and bake in preheated oven at 300 degrees. Stir every 10 minutes until light brown about 50-60 minutes total.

Freezes well and can be stored in an airtight container for up to 2 weeks.