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| Recipes: |
Pumpkin Pie |
Apple Crisp |
Zucchini Bread |
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Pumpkin Pie Crunch |
Coconut Macaroons |
Praline Grahams |
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Pumpkin Pie |
This is made with fresh
pumpkins that have been cooked and drained.
It's worth the try if you want to do it the old fashioned way. |
| 2
slightly beaten eggs |
2 cups of
pumpkin |
1/4 cup
firmly packed brown sugar |
| 1/2 cup
white sugar |
1/2 tsp.
salt |
1 1/2
tsp. cinnamon |
| 1/2 tsp.
ground ginger |
1/2 tsp.
nutmeg |
1/2 tsp.
ground cloves |
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1 1/2 cup
evaporated milk |
√Blend eggs, pumpkin,
and dry ingredients. Mix until fully incorporated.
√Stir in evaporated milk. Blend until smooth.
√Pour into 9" unbaked pie shell
√Bake in preheated oven at 425º for 15 minutes.
√Reduce heat to 350º for 25 to 35 minutes or until knife inserted
comes out clean.
Good luck and enjoy! |
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Apple Crisp |
| This is an easy dessert to make
with some fresh fall apples. Serve with or without ice cream. |
| 1/2 cup
butter or margarine |
1 cup all
purpose flour |
1 cup
brown sugar |
| 6 medium
size apples |
2 tsp.
cinnamon |
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√Blend together dry
ingredients with the butter until fully incorporate and crumbly.
√Slice apples into thin slices and put into greased baking dish.
√Cover apples with the crumble mixture.
√Bake at 350º for 45 minutes.
Serve with ice cream or whipped topping and enjoy! |
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Zucchini Bread |
| Here's an easy recipe that even the kids will
love. Use up those leftover zucchinis or just try something new with them. |
| 3 beaten eggs |
2 1/2 cups white sugar |
1 cup vegetable oil |
| 1 tsp. salt |
1 tsp. baking powder |
3 tsps. cinnamon |
| 1 tsp. baking soda |
3 cups flour |
3 tsps. vanilla |
| 2 cups grated zucchini |
1 cup walnuts (optional) |
1 cup raisins (optional) |
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√Combine dry ingredients
in a large mixing bowl.
√Combine eggs, sugar, and oil in a separate bowl.
√Mix wet ingredients by hand into the dry ingredients
√Mix in grated zucchini, walnuts, and raisins until fully blended.
(Batter will be thick)
√Pour into greased loaf pan.
√Bake at 350º for 45 to 60 minutes.
Cool and sprinkle with powdered sugar and enjoy! |
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Praline Grahams |
| Graham Crackers |
1/2 cup sugar |
1/ lb. butter (2 sticks) |
| 1 cup chopped pecans |
1 tsp. vanilla |
Milk chocolate for melting |
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√Preheat
oven to 350º.
√Spray edged cookie with Pam. C
√Carefully break up graham crackers
into quarter
(40-44 pieces or whatever fits your cookie sheet).
√Line cookie sheet with graham cracker
quarters.
√In a medium saucepan, melt butter and sugar.
Boil for 2 minutes, stirring constantly.
Remove from heat and add vanilla and pecans.
√Spread this mixture over the graham crackers.
√Bake at 350 for 10 minutes. Immidiately remove each graham
piece to wax paper. Cool
√Carefully melt chocolate in double boiler or microwave.
Spooon across top of each cookie
(about 1 tsp.).
√Cool in refrigerator or freezer.
These cookies freeze well so can be made well ahead of time. |
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Coconut Macaroons |
1 14 oz. can borden cond. sweetened
milk
1 14 oz. bag flake coconut |
| 2 tsp. vanilla |
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√Preheat oven to
350º.
√Mix all ingredients in a mixing bowl.
√Grease cookie sheet
√Drop teaspoonfuls onto pan and bake for 10 min. or until
golden brown.
Trick: Grease spatula and remove from pan immediately |
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Pumpkin Pie Crunch |
1 pkg. Duncan Hines Moist Deluxe Yellow Cake
Mix
1 can (16 oz.) solid pack pumpkin |
| 1 12 oz. can evaporated milk |
3 eggs |
1 1/2 cups sugar |
| 4 tsps. pumpkin pie spice |
1/2 tsp. salt |
1 cup chopped pecans |
| 1 cup butter or margarine |
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Whipped topping |
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√Preheat oven to
350º
√Grease bottom of 13x9x2 pan
√Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie
spice and salt in large bowl.
√Put into pan, sprinkle dry cake mix evenly over mixture
√Top with pecans. Drizzle with melted butter.
√Bake for 50 to 55 minutes or until golden. Cool completely.
Serve with shipped topping. Refrigerate leftovers. |
