Mom’s Pumpkin Pie
3 eggs beaten
2 cups pumpkin or butternut squash puree
¾ cup brown sugar
½ teaspoon salt (we use sea salt)
1 teaspoon Cinnamon
½ teaspoon ginger
¼ teaspoon ground cloves
1 2/3 cups evaporated milk (Or 1 2/3 cups milk and 1 tablespoon cornstarch)
Mix dry ingredients, mix separately pumpkin and eggs, add dry ingredients to egg mixture. Pour into pie crust and bake on bottom rack at 350 for 35 min or until middle is set.
Baked Squash Halves
2-4 Acorn or butternut squash cut in half
16 oz. browned sausage (one package)
½ cup packed brown sugar
1 cup plain bread crumbs
First prepare squash by cutting in half and removing seeds.
*Tip to cut squash easily use a big knife and a small tack hammer and tap on the top of the knife to split them apart.
Bake squash cut side down on a cookie sheet until soft approx. 1 hour at 375. Mix the browned sausage and bread crumbs along with the brown sugar and stuff into the squash cavity. Return the now stuffed squash to the oven until golden brown approx. 20 minutes.
Butternut Squash Bake
1/3 cup butter
¾ cup sugar
1 teaspoon cinnamon
1 egg (lightly beaten)
1 can (5oz) evaporated Milk
1 teaspoon vanilla extract
2 cups mashed (cooked) squash
½ cup rice crispy cereal
¼ cup brown sugar
¼ cup chopped pecans
2 tablespoons butter
Mix butter and sugar, beat in egg, milk and vanilla. Stir in squash (mixture will be thin) pour into a greased 9 x 13 cake pan. Bake uncovered at 350 for 45 minutes. Combine topping ingredients, sprinkle over casserole return to oven for 5-10 minutes or until bubbly.
Potatoes – Scalloped TWC
1/8 cup chopped Onions (or 4 tsp dried Onions soaked in 4 tsp water)
1/8 cup Butter
1/8 cup All-purpose Flour (or White whole wheat Flour)
1 ¼ cup Milk
Salt and Pepper to taste
2 ½ cup peeled and sliced thin (1/8“) Potatoes
Cook onion in butter until tender but not browned
Stir in flour, salt, pepper
Stir and cook until thick and bubbly
Put half of potatoes in greased 1 qt casserole
Add half of sauce
Bake at 350 covered for 45 min.
Squash and apple casserole
1 butternut squash (baked and skin removed)
1 tart apple red or green (cored and sliced in thin circles)
1/3 cup brown sugar
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 tablespoon all-purpose flour
½ cup chopped pecans
3 tablespoons melted real butter (salted or unsalted)
Grease a 9×9 inch glass baking dish. Add squash and layer over apples. Mix together all dry ingredients in a small bowl add melted butter, mix well and sprinkle over squash and apples. Cover and bake at 350 until apples are soft approx. 30 minutes.
*To add a little more nutrition try adding a tablespoon full or two of flax seeds.
*To bake squash preheat oven to 400 cut squash in half remove seeds and place in grease pan cut side down. Bake at 400 for approx. 40 min or until squash is soft. Let the squash cool remove to a plate cut side up and let cool until you can handle it. Using a table spoon scope the squash from the shell.
Pie – Ritz Cracker – Mock Apple LHC from late 1940’s or 50’s
2 cups Water
1 ½ cups Sugar
2 tsp Cream of tartar
24 Ritz crackers
2 Tbsp Butter
1 tsp Cinnamon
Boil water, sugar, cream of tarter
Add crackers and simmer for 2 min.
Add butter and cinnamon
Put in raw shell
Cover with crust
Bake at 400 for 25 min.
Cookies – Pumpkin Squares
As copied from a publication in 1984
[Modifications by NCC & TWC]
1 29 oz can Pumpkin pie mix [use 29 oz plain Pumpkin (no MSG)]
1 5 oz can Evaporated Milk
3 Eggs lightly beaten
1 cup Sugar [1 cup too sweet – use up to 1/3 cup Brown Sugar]
½ tsp Salt [1 ½ tsp]
2 tsp (up to) Cinnamon [use ¾ tsp nutmeg, 1 tsp ginger, ¼ tsp mace]
Line 9 x 14 pan with wax paper
Mix above together
Pour into pan
1 pkg Yellow cake mix with pudding in mix
1 cup chopped Nuts
½ lb butter or margarine
Sprinkle cake mix over the top
Distribute nuts over cake mix
Drizzle melted butter overall
Bake at 350 for 65 – 75 min.
Invert and cut into bars. Small bars can be eaten with fingers. Larger bars can be served on a plate, topped with a dollop of whipped cream.
Muffins – Blueberry NCC
1 ¾ cup Flour
1/2 cup Sugar
2 tsp Baking powder
½ tsp Salt
¾ cup Milk
1/3 cup real butter (salted or unsalted)
1 cup Blue Berries
Bake at 400 for 20 – 25 min.
Pork – Orange Dijon – Slow cooker TWC
1 ½ lb. Pork chops (boneless loin)
Salt to taste
Black pepper (ground) to taste
½ tsp dried Thyme, crushed
¼ cup Grey Poupon (dijon mustard, any works)
1 cup Orange juice
1 cup Brown Sugar (packed)
1 orange (peeled and torn into chunks)
Cut pork into ½ to ¾ inch cubes into cooker pot
Add salt, pepper, thyme and toss to coat in bottom of pot
In small bowl, combine mustard, O.J. & sugar – pour over pork
Cook on low 6-7 hours or on high for 3-3 ½ hours
Stir occasionally to break up clumps of meat cubes
Discard liquid and serve
Pecan crusted chicken
2 boneless skinless chicken breast cut in ½ width wise
½ cup maple syrup (can use pancake syrup but not quite as good)
½ cup plain bread crumbs
½ cup chopped pecans
Salt and pepper to taste
Veggie oil to cook in.
Mix bread crumbs with pecans, salt and pepper, cover chicken breast with syrup press into pecan mixture turn over and repeat. Fry until golden brown and turning once be sure chicken is cooked all the way through. (I cut in half at the thickest point and make sure it is all done) that’s it great with baked sweet potatoes and a veggie. This is an impressive meal to serve guest and easy too.