Celebrate Autumn Celebrate Autumn
Butternut Squash Pie
By Sharon Hatton Better than pumpkin pie. Very mellow, not as sharp as pumpkin.
Ingredients: 1 cup evaporated milk 1 1/2 cups mashed cooked squash 1/2 cup sugar 1 TBSP flour 1/2 tsp salt 1/2 tsp ground ginger 1/2 tsp nutmeg, much less if fresh 1/2 tsp cinnamon 2 large eggs 1 9-inch pie shell
Directions: Cut butternut squash lengthwise, remove seeds. Baste with soft butter. Place in baking pan with cut side up. Cover with foil and bake for approximately 1 hour in a 375F degree oven until fork tender. Remove from oven; turn squash on side allowing liquid to drain in pan until cool. Remove skin, place squash in bowl and mash. Amount of squash will vary with size of squash. Heat milk and squash together in double boiler. In bowl mix sugar, flour, salt, ginger, nutmeg, and cinnamon. Add eggs. Beat well with wire whip or whisk. Add mixture to milk and squash in double boiler. Stir together well. Do not boil. Pour warm filling into pie shell. Bake at 400F degrees for 10 minutes, then reduce heat to 350F degrees and bake until pie sets, about 15-20 minutes. Once cool, top with whipped topping or favorite topping (mine is whipping cream). Enjoy. Prep time: 2 hours (including baking squash) Cook time: 25-30 minutes.
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Celebrate Autumn Celebrate Autumn
Pumpkin Cheesecake
By Alicia Robinson Pumpkin Cooking Quick Tips
1) For added moisture and texture in cake or muffin recipes use mashed Pumpkin. 2) Pumpkin seeds can be used as a less expensive alternative to pine nuts in recipes. 3) Avoid higher temperatures when cooking pumpkin as the flesh can become stringy. 4) Bake rather than steam or boil pumpkin to alleviate excess moisture, then mash and drain through cheesecloth before using in pies.
This is a great addition for Thanksgiving. Ingredients: 1 3/4 cups graham cracker crumbs 1/4 cup finely ground pecans 1/4 cup sugar 1 teaspoon ground cinnamon 6 TBSP unsalted butter, melted 3 8-ounce packages cream cheese, at room temperature 1 1/2 cups sugar 2 TBSP corn starch 1 teaspoon pure vanilla extract 1/8 teaspoon freshly grated nutmeg 2 large eggs 2 large egg yolks 15 oz can pumpkin or 1 1/2 cups fresh pumpkin 1/2 cup heavy cream
Directions: Preheat the oven to 350F. Combine the cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a medium bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an ungreased 9-inch springform pan. Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet. Bake until the center is nearly set, 60 to 70 minutes. Cool on a wire rack for 15 minutes. Carefully run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on the rack before covering tightly with aluminum foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days. Yield: 10 to 12 servings
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Celebrate Autumn Celebrate Autumn
Eggplant Cakes
By Brenda Jackson
Autumn Decorating Tip
Create your own centerpieces Save time and money this Autumn by creating your own decorative centerpiece. First start with a single container like a clear glass bowl, pottery piece, silver punch or brass bowl - any shape will work. Next add some color; leaves and acorns from the yard (oak leaves work best, but other Fall leaves will work) then be creative. Choose fruit like Pears, Apples or mini-pumpkins and arrange in your own individual style. You're done! All you have to do now is place it on your table. Use artificial fruit for a longer-lasting arrangement or real fruit for a special occasion.
Yummy eggplant cakes to eat alone or as a sandwich Ingredients: 1 large eggplant Flavored Italian bread crumbs 1 lg container ricotta cheese Oil for frying (canola) 4 eggs Parmesan cheese Garlic salt 1 cup milk 1 jar favorite pasta sauce Directions: Slice eggplant in 1/2 inch slices. Dry eggplant on paper towels. Mix 2 eggs and milk in a bowl. Put bread crumbs on a plate. Heat oil in a deep frying pan. Mix together ricotta cheese and eggs. Put 2 tbls cheese mixture in the middle of one slice of eggplant, and top with another to make a sandwich. Dip the eggplant sandwich in egg and milk mixture then into the bread crumbs. Place the cakes into the hot oil and fry on each side till golden brown. Lay cakes on paper towels to drain then place in a baking dish. Cover all the cakes with the pasta sauce and sprinkle with parmesan cheese. When done baking, sprinkle lightly with garlic salt. Bake on 350 degrees. Prep Time: 35 Min Cook Time: 35 Min Total Time: 1 Hr 10 Min
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Celebrate Autumn Celebrate Autumn
Pumpkin Chili
By Sherry Best chili ever! Ingredients: 4 pounds 70% once ground chuck 3 cans diced tomatoes with juice 16 oz. tomato sauce 2 jalapeno peppers, finely chopped 5 TBSP chili pepper 1 each yellow and orange bell pepper, sliced and roasted then finely diced 3 ears of roasted corn, sliced from the cob 2 stalks celery, finely diced 2 cups of cooked pumpkin Several drops Tobasco sauce Five fun Autumn activities for kids (and grown ups)!
1. Raking leaves and jumping in the piles. 2. Apple picking then baking some tasty treats. 3. Leaf rubbing to create artistic designs. 4. Picking Pumpkins and carving at home. 5. Make your own Halloween Costumes - be creative.
Directions: Brown the ground chuck, drain off grease. Pour all ingredients into a crock pot and cook on medium 10-12 hours. Prep Time: 2 Hr Cook Time: 12 Hr Total Time: 14 Hr Servings: 12
BROUGHT TO YOU BY EVERSAVE RECIPES
Celebrate Autumn Celebrate Autumn
Stuffed Squash
By Brandie Payne Sweet, savory and easy to make.
Ingredients: 1 box Jiffy corn muffin mix 6 medium yellow squash 1/2 chopped onion 1 teaspoon salt (optional) 1 teaspoon pepper (optional) 1 cup shredded mild or sharp cheddar cheese Directions: Place squash in boiling water until tender approx 12 min. Prepare corn muffins (use directions on box). Remove squash seeds and cut longways in half. Place middles in large bowl. Combine 5-6 corn muffins, crumbled, with onion and spices and 1/2 cup cheese. Place stuffing back into squash halves and bake 10 minutes on 350 degrees. Remove from oven. Spread remaining cheese on top and place back in oven for 2 minutes or until cheese is melted. Serve and enjoy! Prep Time: 20 Min Cook Time: 12 Min Total Time: 32 Min Servings: 6
