8 ounces dried apple slices
2 sticks cinnamon
1 1/2 quarts cold water
Honey or sugar
Place the apple slices, cinnamon, cloves and water in a saucepan and bring to a boil. Reduce the heat and simmer 15 minutes. Sweeten with honey or sugar, and strain into tea glasses, pushing gently on the apples to remove all the liquid.
3 qts. apple juice
4 cinnamon sticks, about 3 inches in length
1 doz. whole cloves
1 1/2 pts. pineapple juice
1 c. lemon juice
1 (2 liter) bottle ginger ale
Place apple juice in a large kettle (not aluminum). Tie spices in cheesecloth, add to kettle and simmer uncovered 15 minutes. Discard spice bag; remove from heat. Add remainder of ingredients; excluding ginger ale. Cool. To serve, mix juice and ginger ale and serve over a block of ice.
1 gallon of hard cider (unpasturized cider which has been allowed to ferment)
1 cup apple jack
6 allspice berries
6 cinnamon sticks, broken
a 2" piece of candied ginger
1 lemon, sliced thin crosswise
cinnamon sticks for stirrers
Combine in a large enamel or stainless steel pot and bring just to a boil, cover and simmer for 5 minutes. Allow to set off the heat for about 10 minutes. Serve hot in warmed mugs with a cinnamon stick stirrer.
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.
CUT squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to depth of 1/2 inch. Cover with foil and bake at 400 degrees for 1 hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses.
BEAT butter, gradually adding sugar; beat well. Add eggs one at a time, beating after each addition.
COMBINE flour, baking soda, baking powder, and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into greased & floured 9x5x3 inch loafpan and bake at 350 degrees for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (Or bake in 4 mini loaf pans for 50 minutes.)
Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s), and let cool completely on wire rack
1/4 cup warm water
1 Tbsp active dried yeast
pinch of brown sugar
3/4 cup warm milk
1/4 cup orange liqueur, such as Grand Marnier
1 cup winter squash or pumpkin puree or one 12 ounce package frozen cooked winter squash, defrosted
3 Tbsp brown sugar
grated zest of 1 orange
2 tsp salt
6 Tbsp (3/4 stick) butter, melted
4 to 4 1/2 cups flour
Melted butter for brushing (optional)
Pour the warm water in a small bowl. Sprinkle the yeast and pinch of brown sugar over the surface of the water. Sire to dissolve and let stand at room temperature until foamy, about 10 minutes.
In a large bowl using a whisk or in the work bowl of a heavy duty mixer fitted with the paddle attachment, combine the milk, liqueur, squash, brown sugar, orange zest, slat and butter. Add the yeast mixture and 2 cups of the flour. Beat until smooth and creamy, about 2 minutes. Gradually add the remaining flour, 1/2 cup at a time until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if mixing by hand.
Turn the Dough out onto a lightly floured work surface and knead until satiny and elastic, about 4 minutes, dusting with flour only 1 Tbsp at a time as need to prevent sticking. This should be a very smooth dough. If kneading by machine, switch from the paddle to the dough hook and knead for 3 to 4 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hands.
Place he dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk about 1 hour.
Gently deflate the dough. Runt the dough out onto a lightly floured work surface. Lightly grease 20 1 5/8 round muffin cups. Divide the dough into 4 equal portions. Divide each of these portions into 3 equal portions and shape these into small balls about the size of a walnut (about 1 inch diameter arrange 3 balls of dough in each of the muffin cups. Cover with plastic wrap and let rise until doubled in bulk, about 20 minutes.
Twenty minutes before baking, preheat the oven to 400. Place the muffin tins on a rack in the center of the oven and bake for 12 to 15 minutes or until golden brown and the roll sound hollow when tapped with your finger, Remove the rolls immediately from the muffin tins and transfer to cooling racks.
To make pumpkin or squash puree
Wash medium sugar pumpkin or other winter squash and cut off the top. Cut the squash or pumpkin in half and then into large cubes. Leaving the skin intact. Scoop out the seeds and fibers. Place the pumpkin, flesh side down in a baking dish filled with about 1 inch of water. Cover and bake at 350 for 1 to 1 1/2 half hours, or until tender. Let the pumpkin cool, pool off and discard the skin. Puree the pulp until smooth in a food processor or blander. The puree may be refrigerated covered for up to 5 days or frozen for up to 9 months. One pound of raw pumpkin or squash will yield about 1 cup puree
3- 4 shredded apples, with peels
2 replaced eggs
1/4 cup vegetable oil
1/4 cup water
1/2tsp. each: salt, cinnamon, baking powder, baking soda
1/2 cup tubinado sugar or 1/4 cup honey
1 handful chopped walnuts (reserve some for topping)
1/2 handful raisins
2 cups flour
2 palmfuls oats
Mix apples and all ingredients exxcept flour and oats. Beat well. Gently add flour and oats to mixture. Stir just until blended. Pour into greased and floured loaf pan. Sprinkle top with the leftover walnuts, patting them down. Bake at 350 degrees for 1 hour
½ Cup unsifted, unbleached all-purpose flour
½ Cup fine whole wheat pastry flour
1 Cup stoneground yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plain nonfat yogurt or buttermilk
1/3 cup honey
¼ cup corn oil
Preheat oven to 400 F. Lightly grease a 12 hole muffin tin with vegetable spray. Combine flours, cornmeal, baking powder, baking soda and salt until well blended. In another bowl, mix egg, yogurt(or buttermilk), honey and corn oil until well blended. Add in the dry ingredients and beat until the mixture is moist. (Dont over beat or your muffins will be tough ) Pour in the muffin tin and bake for 15-20 minutes. (Just until they are firm) Serve with Honey Butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a cake pan (approx. 12 x 9-inches or a round one approx. 9-inch). Mixture is very runny don’t use a cake pan with removable sides!
Beat all ingredients in a blender with exception of the egg whites. Whisk the egg whites until stiff. In a large bowl, pour the egg flour mixture and fold in the beaten egg whites. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. It will be golden brown. Let cool in completely before cutting it.
2 acorn squash
2 TBS melted butter or extra light olive oil -use oil to serve as a side dish with a meat meal
1/4 cup raisins
1/4 cup sweet wine or concord grape juice
4 TBS butter or extra light olive oil
1/4 cup brown sugar
1 TBS lemon juice
1 TBS finely grated orange peel
1/2 cup chopped walnuts
Halve the squashes and scoop out seeds and stringy interiors. Brush cut surfaces with melted butter or oil and sprinkle with salt and cinnamon. Wrap each squash half with aluminum foil and seal. Bake squash 45 minutes, or until tender, in preheated 350°F oven. While squash is baking, soak raisins in wine or juice to plump. Chop apples into 1/2” cubes, peeled or unpeeled. In small frying pan melt butter or heat oil and add apples. Cook 3-5 minutes, until slightly wilted. Stir in sugar, orange peel and lemon juice. When squash has cooked 45 minutes, unwrap and place in a baking dish. Drain the raisins, and add to the apple mixture. Add the chopped walnuts. Then fill squash cavities. Cover and bake 20-30 minutes more or until tender.
4 ears fresh corn
3 cups lard or oil for deep frying
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper, or to taste (optional)
3 eggs, beaten until light
Clean the corn and cut the kernels from the cob. Using the dull edge of a knife, scrape the cob to remove as much "milk" as possible from the cobs, catching it in a small bowl. There should be about 1+1/2 cups corn and liquid. Sift the dry ingredients together into a mixing bowl. Add the corn, the reserved corn "milk", the eggs, and fold to combine thoroughly. Heat the oil in a deep pot until it reached 350 F, or until the surface shimmers. Drop the batter in the hot oil by the teaspoonful and fry until golden brown on all sides. Drain on paper towels and serve immediately. Makes about 4 dozen fritters.
1 small onion, sliced
2 teaspoons olive oil
4 small red potatoes, cubed
2 carrots, chopped
1/4 cup water
2 medium leeks, halved lengthwise and cut into slices
2 cups chopped fresh spinach*
1 cup vegetable broth
2 teaspoons all-purpose flour
3 tablespoons minced fresh parsley
1 tablespoon soy sauce
1/2 teaspoon salt
Cornbread Topping (see below)
SAUTE sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts.
WHISK together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened.
SPOON vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture.
BAKE at 400¡ for 30 minutes or until golden. Yield: 4 servings.
*Chopped kale, collard greens, or turnip greens may be substituted.
1 cup all-purpose flour
1/2 cup cornbread mix
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons butter or margarine, softened
3/4 cup buttermilk
2 teaspoons honey
COMBINE first 5 ingredients; cut in butter with a fork or pastry blender until crumbly. Stir together buttermilk and honey; stir into flour mixture.
4 cups white or red grape juice
3 cups unpeeled yams cut into 1.5" chunks
3 cups unpeeled carrots, cut into 1.5" slices
3 cups unpeeled parsnips, cut into 1.5" slices
3 cups peeled onions, cut into 1.5" wedges
2 cups water
3 cups celery, cut into 1.5" slices
1/3 cup water
5 Tbsp arrowroot
1/4 cup fresh parsley, minced
Preheat oven to 450 degrees. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. Add the celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove
and bring to a boil. Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with 1/4 cup fresh parsley, minced. Yield: 6-8 servings
2 acorn squash, washed and cut in halves
1/2 stick of butter
1/2 cup of crushed Ritz crackers
1/4 cup chopped walnuts
1/4 cup brown sugar
Wash and cut acorn squash in half from stem to bottom. Scoop out the seeds and rub the inside and cut parts with butter. Put the acorn squash on a cookie sheet. Melt the butter, and mix in the walnuts, brown sugar, and crackers. Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done.
Halve squash through midsections (not end to end). Remove seeds. Add 1 tablespoon each of honey and butter and 1 teaspoon each of cinnamon to squash
halves. Loosely cover each half with aluminum foil and place on shallow baking sheet. Bake at 350 degrees for 1 and one half hours.
2 tablespoons extra-virgin olive oil
1/2 cup diced onion (1/4-inch dice)
1/4 cup diced celery (1/4-inch dice)
1/4 cup diced carrot (1/4-inch dice)
1 cinnamon stick
Gray salt and freshly ground pepper
About 4 cups Chicken Stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander (optional)
1-1/2 cups Roasted Winter Squash
1/2 cup half-and-half (optional)
1/4 cup mascarpone cheese (optional)
2 tablespoons toasted pumpkin seeds
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.
Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.
Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, garnish with a spoonful of mascarpone and/or a scattering of pumpkin seeds.
2 cups of beans (a 1 pound bag); these can be whatever you want but a mixed soup blend is colorful and fun
water to cover (2 to 2 1/2 quarts)
2 1/2 quarts stock (chicken, beef or vegetable)
1 large onion, chopped (about 2 cups)
1 to 2 cups grated carrots
1 to 2 cups chopped celery
3 to 4 cloves garlic, minced (or more or less depending on how you feel about garlic)
1 pound plum (or other) tomatoes, skinned and chopped (or use a l4-oz. can)
1 tablespoon fresh basil (or 1 teaspoon dried); or use a little oregano, marjoram, savory, etc., whatever smells and/or tastes good to you
1 tablespoon fresh minced parsley (or 1 teaspoon dried)
1 cup pasta of your choice, either small or broken in pieces
1 pound sausage, sweet, hot or a combination, crumbled, cooked and drained
The night before you want to serve your soup, cover the beans with fresh water and let them soak until about 1 1/2 to 2 hours before your meal.
Drain them, put them in a soup pot and add the stock. Stir in everything else except the pasta and sausage, bring to a boil and let simmer until the beans are almost tender.
Add the pasta and sausage and cook until the pasta is tender. Serve with a green salad and a crusty loaf of bread.
2 teaspoons butter
1 onion, chopped
1 pound butternut squash, peeled and chopped
2 apples, peeled and chopped
1 small potato, peeled and chopped
1 teaspoon grated fresh ginger root
1 pinch white pepper
4 cups water
1/4 cup apple cider
1 teaspoon packed brown sugar
1/2 cup plain yogurt
1 tablespoon finely chopped toasted pecans
In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.
2 Tb Olive oil
6 large boneless porkchops, at least one inch thick
3-4 Tb butter
2 apples, peeled, cored & chopped
1 large sweet red bell pepper, roasted, cored and seeded & chopped(can be optional)
2 cloves garlic, minced*
2c. gorgonzola, crumbled
To butterfly chops: Slice horizontally through the center about 3/4 of the the chop with a sharp knife leaving the end attached creating a butterfly shape when opened.
At medium high heat add olive oil and chops, then reduce to medium cooking for 5-7 min each side or until done. Set aside.Still at medium heat, saute the chopped apples, peppers & minced garlic in the butter until tender. Remove from heat and add cheese. Stir slowly until cheese has melted and coated the apples to form a thick, creamy sauce. Stuff each chop with 1/4 of apple, pepper, cheese mixture and serve hot.
*an option to garlic is to use garlic-infused oil in place of the olive oil.
3 large courgettes (zucchini), washed,cut in half lengthwise
3/4c uncooked wild rice
1 large onion, chopped fine & sauteed in oil
1/4c raisins, chopped fine
8 dried apricots, chopped fine
2 tablespoon pinenuts, chopped fine
1lb minced sausage
2 tablespoon freshly chopped parsley
2 teaspoon freshly chopped mint
salt and pepper, to taste
After cutting zucchini in half lengthwise, with a spoon scoop out insides. Finely chop zucchini flesh and add to a medium bowl with the rice, fruits, nuts, garlic and onion. Add meat, herbs, salt & pepper and mix well. Fill and mound zucchini halves with mixture, packing it in well. Set in a baking dish. Pour into pan 1c. water, cover with foil and bake in a 375* oven about 40-45 min, then uncover and pour yogurt mixture over zucchini. Return to oven uncovered and bake for an additional 10 min.
Combine yogurt, egg white, cornstarch (add salt if desired) in a saucepan over medium heat, stir and bring to a boil. Stir constantly and cook for 5 min, while thicken as it cools. Add garlic and cook and additional 2-3 min, stirring constantly.
4 boneless pork loin chops
6 apples, cored, peeled and quartered
1/4 cup apple juice
3 Tbs. quick-cook tapioca (used as a thickener)
3 Tbs. packed brown sugar
1 tsp. allspice
salt and pepper, to taste
In a crockpot, layer apples. With a meat mallet, pound chops 1/4-inch thick to tenderize. Place on top of apples. Mix salt, pepper and tapioca. Sprinkle over chops. In a glass bowl, combine remaining ingredients. Pour over chops, making sure to moisten all. Cook on low for 7-10 hours.
2 pounds lean ground pork
1 jar (14 ounces) roasted red peppers or pimientos, drained and chopped
1/2 cup sweet relish
1/2 cup dark raisins
1/2 cup water chestnuts
1/2 cup coarsely chopped baked ham
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 350F. In a large bowl, mix together all of the ingredients. Divide the meat mixture in half and shape into two 10-inch-long logs. Lightly grease two 16-inch sheets of aluminum foil. Wrap each log snugly in foil, twisting the ends to seal.
Place the loaves on a rack in a shallow roasting pan with 3/4 cup water. Bake for 1 hour or until an instant-read thermometer registers 160F. Unwrap and serve.
Autumn Spice Ham Steak
1 1/2 Tbsp butter
1 2 lb ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 tsp ground cinnamon
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium,
and simmer, stirring occasionally until the apples are cooked through. Sprinkle with cinnamon, and serve immediately.
4 cups kosher salt or 2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy
3 medium onions, chopped coarse
1 1/2 medium carrots, chopped coarse
1 1/2 celery stalks, chopped coarse
6 thyme sprigs
3 tablespoons unsalted butter, melted
1. Dissolve salt in 2 gallons of cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool (40 degrees or less) spot for 4 to 6 hours.
2. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
3. Adjust oven rack to lowest position, and heat oven to 400 degrees. Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity. Bring turkey legs together and perform a simple truss.
4. Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup water over vegetables. Set V-rack in pan. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.
5. Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With wad of paper toweling in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add another 1/2 cup water. Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up; roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165 degrees and thigh registers 170 to 175 degrees on an instant-read thermometer, 30 to 45 minutes. Remove turkey from pan and let rest until ready to carve.
5 pork chops 1" to 2" thick - (to 6)
1 can whole kernel corn - (7 oz) -- undrained
1 cup soft bread crumbs
1 tablespoon instant minced onion
2 tablespoons minced green pepper
1 teaspoon salt
1/2 teaspoon sage
Cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks. Place on metal rack or trivet in slow-cooking pot. Cover and cook on LOW for 6 to 8 hours.
3 slices bread
1 cup applesauce
2 eggs slightly beaten
1/2 cup celery, finely chopped
1/4 cup onion, finely chopped
2 tsp dijon mustard
2 pound ground beef
Sauce for the top of the loaf
1/2 cup applesauce
1 Tbsp brown sugar
1 1/2 tsp apple cider vinegar
1/2 tsp dijon mustard
Preheat oven to 350.
Crumble bread in a bowl, mix next 5 ingredients and pour over bread.
Set aside (bread will soak up the liquid)
Mix together ingredients for the sauce and set aside.
Blend bread mixture until smooth, add ground beef mix to combine.
Shape into a loaf.
With spoon make indentations on top of loaf, pour sauce over and bake for one hour.
Let rest 5 minutes and then serve.
1 large chicken, quartered
2 cups apple cider
1 cup flour
1 Tbsp ground ginger
2 tsp cinnamon
salt and pepper to taste
3 Tbsp brown sugar
1/3 cup applejack or more cider
2 apples cored and cut into thin wedges
Day before serving place the chicken in a shallow dish. Pour the cider over the chicken and marinate over night in the refrigerator,
turning the pieces occasionally.
Preheat the oven to 350 Remove the chicken from the cider and reserve the cider.
Mix the flour, ginger, cinnamon and the salt and pepper to taste in a shallow bowl or plate.
Dredge the chicken in the flour mixture and place skin side up in a shallow baking pan. Bake the chicken for 40 minutes.
Meanwhile combine the reserved cider, the brown sugar, applejack or more cider, and apple slices
Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with the pan juices.
2 cups sugar
1 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda
Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.
1 stick margarine
1/4 cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.
After your autumn feast, serve this creamy, old-fashioned dessert, and step outside to watch the stars glittering in the dark blue sky. Make a Mabon wish.
4 cups milk
2 tsp. vanilla extract
1/2 cup honey
4 cups cubed stale egg or oatmeal bread, crusts removed
1/2 cup currants, (or raisins)
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 cup toasted almond slivers
Preheat your oven to 350 degrees.
Lightly oil or butter a 2 quart baking dish. Combine the milk, eggs, vanilla, and honey in a large mixing bowl. Beat together well. Add in the bread cubes and let them soak for 10 minutes. Add in the currants and spices, mix well and pour into the prepared baking dish. Bake at 350 degrees for 1 hour, or until the pudding is set and lightly browned on top. Remove from the oven and sprinkle with the toasted almonds. Let it cool slightly. Serve slightly warm.
2 cups strained squash
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
salt to taste
2 cups milk
1/2 cup cream
Pie shell for a 10" deep dish pie
Preheat oven to 450 degrees. Add sugar and seasonings to squash, mix, well. Beat the eggs slightly, add milk and cream, beat well. Add milk mixture slowly to squash mixture, beating gently to combine well. Pour filling into the shell, being careful not to overfill.
Bake 450 degrees for 10 minutes, then reduce the heat to 325 degrees and bake for 40 minutes until a knife inserted slightly offcenter comes out clean.
NOTE:"One Pie" brand squash works well, and pumpkin may be substituted
3 cups sugar
1 1/4 cup butter
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 cup apple cider
1 tsp. vanilla extract
In a large bowl, cream sugar and butter. Add eggs one at a time, beating well. In separate bowl, stir together all dry ingredients; set aside. Add dry ingerdients alternately with cider to batter mixture. Mix well. Spoon into greased 10-inch tube pan. Bake at 325 F for 1 hour, 10 minutes. Invert onto serving dish. While cake is warm, drizzle buttermilk icing over cake if desired.
1/2 cup sugar
1/4 cup butter
1/4 cup buttermilk
1/2 tsp. vanilla extract
1/4 tsp. baking soda
In a saucepan, combine all ingredients and bring to a boil; Reduce heat and simmer 10 minutes. Drizzle over cake.
6 large apples, peeled and sliced
1 C. cider or apple juice
1/3 C. margarine or butter
1 C. brown sugar
1 pkg. spice cake mix
3/4 C walnuts (optional)
Cook apples in juice for 5 minutes or until tender. Reserve liquid from apples. In a 9X13” cake pan melt butter, add 1/2 cup of reserved liquid, brown sugar and apples. Decorate with the maraschino cherries and nuts. Prepare cake according to package directions, using remaining apples juice for part of the liquid. Pour over apples. Bake 350^F 30 - 40 minutes or until cake tests done. Invert hot cake on platter.