Choose From:
Apple Crumb Pie | Curried Pumpkin Soup | The Milk Pail Delight | Homemade Applesauce  | Hot Spiced Apple Cider | Apple Cake | Blueberry Muffins | Peach Cobbler | Pumpkin Pie

Apple Crumb Pie

 Pie Ingredients:

• 4 cups tart apples

• 2 Tbsp butter

• ¾ cup sugar

• ½ tsp nutmeg

• 1 tsp cinnamon

 Crumb Ingredients:

• ½ cup brown sugar

• ½ cup all-purpose flour

• ¼ cup butter, melted

• ½ cup chopped nuts (optional)

 1 Pie Crust

Procedure:

Core, peel and slice apples.  Melt butter and mix with other ingredients.  Pour over apples and mix around so apples are coated.  Put in an unbaked pie shell.  For crumb combine brown sugar, flour, melted butter and nuts.  Spread over top of filling. Bake at 375 deg. F. for 50 minutes or until is it bubbling.

Curried Pumpkin Soup

 Ingredients:

• 1 tbsp. Softened butter (or margarine)

• ½ cup finely chopped onion

• 1 clove garlic, minced

• ½ lb. Fresh mushrooms, sliced

• 2 tbsp. all purpose flour

• 1 tsp. curry powder

• 2 cups non-fat chicken broth

• 1 can (16oz.) pumpkin or 2 cups cooked fresh pumpkin

• 1 tbsp. liquid honey

• Freshly grated nutmeg

• 2 cups low-fat milk

 Procedure:

In a large saucepan, melt butter over medium heat.  Cook onion, garlic and mushrooms until softened, about 8 to 10 minutes.  Stir in flour and curry powder and blend well. Cool for 1 minute over low heat, stirring.  Gradually add stock, whisking until smooth.  Stir in pumpkin and honey.  Season with nutmeg to taste.  Cook over low heat 15 minutes, stirring occasionally.  (Soup can be prepared ahead to this point and then held, covered and refrigerated, up to 2 days.)  Add milk and heat until hot.  Serve immediately.  Makes 6 servings, each containing 1-cup, with 123 calories and 3 grams of fat per serving.

(Recipe from the American Institute for Cancer Research)

The Milk Pail Delight

Jack-Be-Little Pumpkins & Winter Squashes (Acorn, Butternut, etc…)

 Prepare:

• Wash squash or pumpkin

• Cut in half (cut top out of pumpkin)

• Remove seeds

-Bake cut side down at 350 deg. F. in small amount of water for 30-40 minutes.
-Cut up apple, mix with butter, brown sugar or maple syrup, and raisins.
-Turn squash or pumpkin cut side up and stuff with apples and other ingredients.
-Add nutmeg or cinnamon if desired.
-Bake until brown – 15-20 minutes.
-Serve pumpkin with top on.

Homemade Applesauce

• Use a blend of apples.

• Core and cut the unpeeled apples into wedges.

• Cook at a simmer in a small amount of apple cider or water until the apples are soft.

• Run the apples through a food mill.  The skins of the apples give the applesauce pink color.

• Add sugar, cinnamon, or nutmeg to your specific tastes.  (If you blend sweet and tart apples sugar may not be needed.)

Serve warm.

Hot Spiced Apple Cider

Ingredients:

• 2 quarts Apple Cider

• 1 tbs. Honey

• 3-4 slices lemon

• 6-7 whole cloves

• 2 small cinnamon sticks

Combine in a large pan and slowly bring to a boil, cover, simmer for 20 minutes.  Strain and stir the hot cider and serve hot.  Serves 8.

Apple Cake

Ingredients:

• 4 cups of apples (Jonagold, Mutsu, Braeburn, or Empire)

• 3 cups flour

• 1 tsp. baking soda

• 1 tsp. cinnamon

• dash of other spices

• 1 tsp. salt

• 2 cups of sugar

• 1 cup of oil

• 3 eggs

Procedure:

• Preheat oven to 350 F.

• Grease and flour an angel food cake pan.

• Mix all of the ingredients in a large mixing bowl.  (The batter tends to be thick.)

• Bake in oven for about 1 ½ hours.

• Test to make sure cake is fully cooked.

A good substitute for the oil is applesauce.  Use the same proportion to make a low fat cake.

Blueberry Muffins

Ingredients:

• 2 cups sifted flour

• ½-1 tsp. salt

• 1 egg beaten

• 2 tsp. cream of tarter

• ½ cup sugar

• ½ - ¾ cup milk 

• 1 tsp. baking soda

• 1 rounded tbs. shortening

• 1 good cup blueberries

Procedure:

Sift dry ingredients into a bowl.  Cut in shortening.  Add milk to egg and stir into dry ingredients and shortening.  (Do not beat – stir only enough to moisten and blend flour mixture.)  Add blueberries.  Bake at 400F for about 25 minutes.

Peach Cobbler

Biscuit Ingredients:

• 1 cup all-purpose flour

• 2 tbs. sugar

• 1 ½ tsp. baking powder

• ¼ tsp. salt

• ¼ cup butter

• ¼ cup milk 

• 1 egg slightly beaten

Procedure:

Sift dry ingredients together.  Cut in butter and mix until crumbs appear.  Add egg and milk to the dry ingredients and mix enough to moisten. 

Fruit Ingredients:

• 1 ½ tbs. cornstarch

• ¼ tsp. cinnamon or nutmeg

• ½ cup brown sugar

• ½ cup water

• 4 cups sliced peaches

• 1 tbs. lemon juice

• 1 tbs. butter

Procedure:

Cook and stir the cornstarch, spices, brown sugar, and water until thickened.  Add the peaches, butter and lemon juice and cook until peaches are hot.

All together:

Pour fruit filling into a bowl and spoon on 6 biscuit mounds.  Cook at 400 F for 20-25 minutes.

Pumpkin Pie

Ingredients:

• 2 cups cooked pumpkin
• ¾ cup sugar
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• 3 eggs, slightly beaten
• 1 cup light cream
• 1 9-inch unbaked pie crust
• ½ tsp salt

Procedure:

Combine pumpkin, sugar, spices and salt.  Blend in eggs and cream.  Pour into shell.  Bake at 400 degrees until knife inserted off-center comes out clean.  (40-45 min.)

Preparing Fresh Pumpkin Pulp:

                Pumpkins can be boiled or baked to prepare the pulp for use in cooking.  (Select small pumpkins, both for taste and ease in cooking.)

                To boil, slice open the pumpkin.  Clean out the seeds and membrane.  Cut the pumpkin in pieces, cover with water in a large kettle or saucepan and cook until tender.  Then drain and peel outer skin.  Put pumpkin through a food mill, sieve, food processor, or blender.

                To bake, slice pumpkin in half and clean out seeds and membrane.  Place halves face side down (cut side down) in a baking dish.  Bake in a 325 degree oven 45-50 minutes.  Peel outer skin and put pumpkin through a food processor or blender.  You may also mash it easily with a potato masher.

                Refrigerate the cooked, pureed or mashed pulp until ready to use.