Salem Witch Pudding - Recipe by Gerina Dunwich 4 eggs, separated 1-1/2 cups pumpkin puree 1 cup light brown sugar 3/4 cup half-and-half 5 tablespoons rum 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon salt In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; and then fold in the egg whites. Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.) Mustard Gingerbread - from the 1999 Old Farmer’s Almanac 2 ¼ Cups flour 1 ½ teaspoons baking powder ½ teaspoon salt ½ teaspoon baking soda ½ teaspoon ground cloves 1 teaspoon powdered mustard 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ cup shortening ½ Cup sugar 1 Cup molasses 1 Large egg 1 Cup HOT water Sift together flour, baking powder, and salt and set aside. Add baking soda and spices, including mustard, to shortening and mix well. Gradually blend in sugar and molasses. Beat in egg. All flour mixture alternately with hot water. Beat for ½ minute. Turn batter into a well-greased, lightly floured 9x9 inch pan. Bake at 350F for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes and then turn out of the pan. Serve with fresh whipped cream Old-fashioned Baked Beans Soak one pound of white beans overnight. After beans have soaked place in a large baking pot. In the pot place a medium chopped onion add two teaspoons of vinegar and 1 tsp of prepared mustard. Add 1 to 1 1/2 tsp of salt and 1/3 cup of brown sugar. To the pot add about 1/2 cup of tomato juice and 1/4 cup of ketchup. Top it off with 1/4 cup of shortening. The shortening is very important for tender juicy beans. Cook in a slow oven at no more than 250 degrees for about 8 hours. This recipe is old and simple but very delicious. Baked Spaghetti Squash Spaghetti Preheat oven to 350F. In a fry pan cook 1 medium chopped onion and 1/2 pound of ground beef. Drain off the fat and add 1 can tomato soup, undiluted, 1/2 teaspoon oregano, 1/2 teaspoon basil, salt and pepper to taste. Halve one large spaghetti squash lengthwise, scoop out any seeds and fill the cavities with the meat mixture. Place in a large pan into which you have put about 1/2 inch of water. Cover with foil and bake for 30-45 minutes or until the inside of the squash is stringy but not mushy. Mabon Soup Prep: 15 min, Cook: 15 min. 1 quart plus chicken stock, fat skimmedMabon Soup Prep: 15 min, Cook: 15 min. 1 quart plus chicken stock, fat skimmed off top 1/2 lb. potatoes, peeled and sliced 1/2 lb. carrots, peeled and sliced 1 onion, sliced 1 clove garlic, crushed 1 cup frozen corn kernels 5 radishes washed and sliced thinly 2 celery ribs, thinly sliced 2 tsp. olive oil salt and pepper 1/2 cup of your favorite croutons Combine first 3 ingredients in a heavy saucepan over medium high heat. Season with salt and pepper to taste. Bring to a boil. Reduce heat to medium low. Cover saucepan and simmer 10-15 minutes or until potatoes are tender. Meanwhile, in another small frying pan combine olive oil with onion, radishes, celery and garlic. Cook over medium-high heat until onion is tender but not soggy. Add to the potato mixture, along with the corn about 10 minutes into the cooking time. Remove from heat. Serve soup with croutons. off top. Butternut or Acorn squash 2-3 Tablespoons Melted Butter 1 Tablespoon Grated Orange Peel ½ teaspoon Cinnamon ½ teaspoon Nutmeg ½ cup Brown Sugar ¼ teaspoon Ground Ginger Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn squash cut side up, fill with mixture and continue baking for 20 minutes, or until squash is tender. Edible Autumn Leaves 1 bag each of semisweet chocolate and white chocolate morsels (chips) broad leafed herbs such as mint, basil, celery, etc. Select your sprigs of leaves in the produce section of your grocery store or from your garden. Wash leaves thoroughly and pat dry. Melt chocolate with 2 tsp. of butter, stirring until smooth. Pour chocolate into small bowls and give each child a clean small paintbrush. Paint the underside of the leaves with the chocolate and place on a wax paper covered cookie sheet. Refrigerate until firm. Slowly pull real leaves away from chocolate leaves Caramel Apples 1 package Caramels 6 green apples, stems removed 6 popsicle sticks Melt caramels slowly in a double boiler. When runny in consistency, stick popsicle sticks into top center of apple, and dip apple into caramel sauce, making sure to cover entire apple with a coating of caramel. Place dipped apples, stick up on wax paper covered cookie sheet an refrigerate till caramel hardens. Makes 6 servings. Fresh Apple Pound Cake 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. 13. 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. Icing: 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. Applesauce 24 apples Juice of a lemon 2 cups water 1 cup sugar 4 tsp. cinnamon 1 cup raisins (optional) Peel and core the apples, then cut them into chunks. Place the apples in a large non-reactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Makes 2 1/2 cups. ( Pour into re-sealable jars, decorate to give as Harvest gifts to relatives, friends, and neighbors.) |
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