Tag Archives: Recipes

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.

Mom’s Pumpkin Pie

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

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

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

Topping

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

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

Add milk

Stir and cook until thick and bubbly

Put half of potatoes in greased 1 qt casserole

Add half of sauce

Repeat

Bake at 350 covered for 45 min.

Squash and apple casserole

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

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

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.

Chill

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.

 

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Muffins – Blueberry

Muffins – Blueberry                                                                                       NCC

 

1 ¾ cup Flour

1/2  cup Sugar

2 tsp Baking powder

½ tsp Salt

1 Egg

¾ cup Milk

1/3 cup real butter (salted or unsalted)

1 cup Blue Berries

Bake at 400 for 20 – 25 min.

Makes 12

Pork – Orange Dijon

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

Add orange

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

PorkOrgDijon.